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100 Custom Recipes From Around The World

The final 100 recipes will be compiled,printed,and distributed in both hardback and paperback in 2016 by Pike Road Press, a PPL-ZMI company.


1/2 tbsp salt

2 tbsp lemon-pepper

1 tbsp dried basil

1 tsp cumin

1 tbsp poultry seasoning

2 tbsp olive oil

4 Cornish game hens about 1 1/2 pound each, rinsed and dried

1 green bell pepper, large diced

2 stalks celery, large diced

1 onion, large diced

4 sprigs rosemary

Preheat oven to 375 degrees F.

In small mixing bowl, stir together salt, lemon-pepper, dried basil, cumin, poultry seasoning. Rub olive oil all over hens and season each with salt mixture. Place hens on baking sheet pan with plenty of space between them. May need to use 2 pans.

Loosely stuff cavities of each hen with some green bell pepper, celery and onion.

Place rosemary sprig on top of each hen.Roast hens in preheated oven for about 1 hour or until an instant-read thermometer inserted into thickest part of thigh registers 165 degrees F and juices run clear.

Remove hens from oven, loosely tent with foil and let rest 10 minutes before carving or serving.

Make wild rice while roasting hens. Use one to two  6 oz boxes of wild rice and follow directions on package.Serves 4.

Ideal with a glass of Passion Juice #17 Champagne.


1 cup honey (warmed)

3 eggs beaten

1 dash salt

2 tbsp cornstarch

2 cups milk

1 tsp vanilla

3-4 ripe bananas sliced thin

Vanilla wafers

Mix honey and eggs together. Add salt, cornstarch, milk. Bring to boil over medium heat. Stir constantly. Cook until thickened. Remove from heat. Add vanilla. Mix well. In serving bowl, layer the vanilla wafers, bananas and pudding. Serves 6-8.


1 12- pack  of one of these: (Farmer John's regular sausage links, Farmer John's hot sausage links,Farmer John's red hot sausage links)

12 Kaiser rolls or small French rolls

1 bunch scallions diced

1 red onion diced

1 16 oz jar sweet pickle relish

Mustard and catsup

1 16 oz can of chile with beans, heated

1 lb  each:  Monterey Jack cheese  and mild cheddar cheese

Following cooking instructions on sausage package.

Grate cheeses and mix together.

Split bun on sides or in center top.

Place  mustard,catsup, red onions and relish in buns.Add sausage,then scallions and cheese. Pour chile over. Eat with fork and knife or with your hands. Be sure you put a bib on because you don't want to get grease on your favorite jersey. This same recipe is good for those who prefer Bratwurst, Knockwurst, Polish sausages, etc.

Serve with your favorite sides: potato salad, baked beans,cole slaw,etc. Serves 8-12.


2 lbs ground beef (70%-90% lean)

1 lb cheddar cheese

1 lb Jack cheese

2 red onions, sliced thinly into round rings

2 bunches scallions

Sweet pickle relish

Mustard,mayonnaise, catsup

1 package large hamburger rolls such as sesame

2 beefsteak tomatoes sliced thinly

1 head iceberg lettuce

Grate the cheeses. Mix thoroughly together in bowl. With your fingers, mix the ground beef with the cheese. Chop scallions. Mix the green stems with cheese/beef mixture. Set aside the white part. Form 8 patties. Place on grill, or in oven at 350 degrees. Cook until your desired texture (rare to well-done).

Spread mayo,mustard,catsup,and relish on buns. Place patties on buns. Cover with red onion slices and tomatoe slices. Serve with your favorite sides: baked beans, cole slaw, potato salad, macaroni salad. Yield: 8.

Contributed by Max Diamond. Profile: Recording engineer, producer, songwriter, entrepreneur. Born in Memphis, Tennesse. Only child.Favorite sport: football. Favorite food: Everything. Favorite drink: Anything Passion Juice. Favorite car: Ferrari. Favorite motto: Diamonds are a girl's best friend. Favorite musical instrument: Steinway 10' Grand Piano


2 lbs fresh cranberries

5 green apples, peeled and diced

2 pears, peeled and diced

2 cups golden raisins

2 cups sugar

1 cup fresh orange juice

2 tbsp grated orange peel

2 tsp cinnamon

1/4 tsp nutmeg

1/2 cup cointreau

Heat all of the ingredients to a boil. Simmer uncovered until thickened (about 45 minutes). Stir in the cointreau. Refrigerate covered for 4 hours. (Anonymous contributor)


2 12-oz packages of frozen cut okra

4-6 ears of fresh corn from the cob

(You can shave raw corn from the cob or boil the cobs and then shave off cooked corn.Another option is 2 16-oz cans of kernel corn,drained.)

2 medium tomatoes diced

2 bunches of scallions

Olive oil

Garlic powder

Garlic salt

Ground basil

Black pepper

Defrost the frozen okra. Cover bottom of large saute pan with olive oil and heat.You can also use large wok,but be sure to coat sides of wok.When oil is hot, add defrosted okra and tomatoes.Cook on medium to high heat.You can cover pan and turn okra every few minutes.

Add tomatoes and spices to taste. After 10 minutes, add chopped scallions and corn.

Test okra and turn off the heat when okra is tender. This is great with Cracklin' Cornbread (see recipe). Serves 4-6.


1 cup all -purpose flour

1/4 teaspoon baking powder

1 1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 cup butter,softened

2 eggs, well-beaten

3/4 cup pumpkin fresh cooked,peeled and mashed or canned pumpkin

1/2 cup whole wheat flour

3/4 tsp baking soda

1/2 tsp ground cloves

1/2 tsp salt

1 cup sugar

1/3 cup water

Blend all-purpose and whole wheat flours together with all dry ingredients except sugar. Set aside. Cream butter and sugar.Gradually add in eggs and beat until light. blend in pumpkin and water. Add dry ingredients in two portions, blending well after each addition. (Optional: Add 1 ripe banana, 1/4 cup nuts,raisins,or dates.)

Pour batter into a greased 9x5x3 inch loaf pan. Bake at 350 F for 45 minutes or until lightly browned. Remove loaf from pan immediately and cool on a wire rack. Makes 12 servings of 3/4 inch slices.

2 lbs defrosted white raw,headless,shell-on shrimp

1 lb angel hair pasta 

16 oz jar Alfredo white  sauce


5 bell peppers (mixture of green,yellow,red)

2 bunches of scallions

1 large yellow or red onion

3 cloves garlic 

8 oz package whole mushrooms

Virgin olive oil

1 tsp garlic powder  

1 tsp sea salt

1 tsp black pepper

1 tsp red pepper

Bayou Cajun seafood seasoning (optional)

Following directions on pasta package, prepare water on medium heat.

Slice bell peppers into thin strips. Cut mushrooms into quarters. Slice and dice onion into medium-size pieces. Remove heads of scallions and chop stalks into 1" pieces.Peel garlic and cut into small pieces.

Cover bottom of large saute pan with olive oil and heat.Do not overheat.Saute garlic,peppers,and onions.Keeping all liquid with veggies,set aside. If needed,add a little more olive oil to pan and warm it. Then saute mushrooms and scallions. Keep any liquid that forms.

Prior to or during prep of veggies, follow directions on package of shrimp to remove shrimp from shell. Set shrimp aside.

Combine all veggies and liquid into saute pan.Add butter and stir gently.Season to taste with black pepper,sea salt,garlic powder, red pepper.Add Alfredo sauce and


In another saute pan or frying pan, cover bottom with 1-2 tbsp of olive oil or butter.Cover bottom of pan with shrimp and cook on medium heat until they are pink,usually within 3 minutes.Shrimp will have a springy feel to them.If they are too mushy or soft, they are not done.Remove immediately and set aside. Continue with the rest of the shrimp until all are cooked. Combine shrimp with veggie mixture.

The pasta water will be boiling by now.Cook the pasta following instructions on package. When pasta is cooked, you can serve it two ways: Place shrimp/veggie mixture on bed of cooked pasta or toss the pasta into the shrimp/veggie mixture.Season with Parmesan cheese. Serves 6-8. 


4 cups flour

2 cups sugar

4 tsp baking soda

4 tsp cinnamon

1 tsp salt 

4 cups grated carrots

1 cup raisins

1 cup chopped pecans or walnuts

1 cup flaked coconut 

2 apples,pared and grated

6 large eggs

2 cups canola oil

4 tsp vanilla

Preheat oven to 350 degrees. Sift dry ingredients together. Stir in carrots, raisins,pecans,coconut and apple.Beat together eggs, oil and vanilla. Stir into flour mixture until blended. Spoon batter into well-greased muffin cups,filling to top.Bake for 35 minutes. Let cool in tins on rack for 5 minutes. Freezes well.Makes 30 large muffins.


10 cups popped corn

1/2 butter

1/4 cup dark corn syrup 

1/4 teaspoon baking soda

1 1/2 cups cocktail peanuts 

1 cup firmly packed brown sugar 

1/4 teaspoon salt 

1/2 teaspoon vanilla 

Mix popped corn and peanuts together in shallow pan. Keep warm in a 250 degree oven. Melt butter in a heavy 2-quart saucepan over medium heat,being careful not to burn it. Stir in the brown sugar, corn syrup,and salt. Bring to a rolling boil, stirring constantly.Boil without stirring for five minutes at a low boil. Remove from heat.Stir in baking soda and vanilla. Quickly pour over warmed popcorn and peanut mixture while tossing until popcorn and nuts are well coated. Spread in a shallow baking pan or cookie sheet. Bake at 250 degrees for 45 minutes. Stir about every 15 minutes. Make sure every piece of popcorn has been moved around on the bottom. Remove from oven. Turn out on surface and let cool. Store in tightly covered container. Makes 2 quarts.


1 tbsp cornstarch

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 cup "measures-like-sugar" calorie-free sweetener or 10-12 packets of any artificial sweetener

4 medium Granny Smith apples,peeled and sliced

1 tsp fresh lemon juice

2 tbsp  butter

2 ready-to-bake deep dish pie crusts

Preheat oven to 425 degrees.

Follow directions on package of crusts for double pie crust.

Melt butter in saucepan over very low heat being careful not to brown it.Combine sweetener,cornstarch,cinnamon and nutmeg in a bowl.Add melted butter.Sprinkle over apples and toss.Spoon mixture onto bottom crust.Sprinkle with lemon juice.

Place top crust over bottom,fold edges under,and crimp.Bake at 425 degrees for 25 minutes.Upon removing from oven, rub a pat or two of butter over the entire crust. Serve warm. Serves 8. Option:You can easily substitute peaches,white or yellow,for this recipe. Contributed anonymously.


1 can jalapeno chile peppers (16 oz or 27 oz can)

1 can of whole tomatoes (27 oz)

pepper,salt,onion, cilantro

Put the tomatoes in a blender and blend them well.Add 4 or more jalapenos and as much salt and pepper to taste. Chop up onion and add to blended mix.Chop cilantro add. Enjoy with your chips of choice! Suggestion: Boil the jalapenos for about one minute prior to adding them.

Contributor: David is a native Californian who works as a chef in a local ethnic restaurant.



2 cups butter

4 cups flour

2 tsp baking soda

2 cups sugar

4 cups oatmeal

24 oz chocolate chips

2 cups brown sugar

1 tsp salt

1 8 oz Hershey bar (grated)

4 eggs

2 tsp baking powder

3 cups chopped nuts

2 tsp vanilla

Measure oatmeal and blend in a blender to a fine powder.Cream the butter and both sugars. Add eggs and vanilla.Mix together with flour,oatmeal,salt,baking powder,and baking soda. Add chocolate chips,Hershey bar and nuts.Roll into balls and place two inches apart on a cookie sheet.(For smoother result,line cookie sheets with parchment paper.)Bake for 10 minutes at 375 degrees.Makes about 9 dozen cookies. Anonymous contributor.


Cream together and press into a 9" x 13" baking dish:

1 cup softened butter

1/2 cup powdered sugar

2 cups flour

Bake for 15 minutes at 350 degrees and cool. 

In separate mixing bowl, beat 4 eggs and add:

2 cups sugar

6 tbsp lemon juice (bottled or from real lemons)

4 tbsp flour

1 tsp baking powder

1 cup flaked  coconut

Beat together and pour over crust.Bake 25 min. at 350.

Sprinkle with powdered sugar while warm.Serves 4-8

(Contributed anonymously)


2 lbs ground beef,ground chicken or ground turkey

2 cans (10 oz) enchilada sauce (green or red)

12 corn or 3 flour tortillas

6 cups shredded cheddar cheese,shredded Monterey Jack cheese or both

1 medium onion, chopped

1 small can of olives chopped

 2 tbsp Italian seasoning

1/2 cup cilantro chopped 

Preheat oven to 350 degrees.In a large skillet, cook ground beef over medium heat until no longer pink. Add onions, olives and seasonings. Drain. Stir in enchilada sauce and set aside.

PlacePlace tortillas (4 corn or 1 flour) layered,overlapping as necessary, in bottom of a greased baking dish or pan. Cover with one-third of meat mixture.Sprinkle with 1 1/3 cups cheese. Repeat layers once,then top again with tortillas,meat and cheese again.Top with tortillas then cheese and cilantro on top.

Bake uncovered 30 minutes or until done. Serves 6-8. Total prep time: 20 min.

Contributor: Mark Stringer. Native Californian.Only child.A government employee with many hobbies, who loves to cook.

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1/4 cup oive oil

3 bell peppers,any color,thinly sliced

1 medium red onion,thinly sliced

2 beefsteak tomatoes,cut into wedges

8 garlic cloves, thinly sliced

1 jalapeno,with seeds,halved lengthwise

1/4 cup fresh basil leaves

2 tbsp fresh oregano leaves

1 1/2 tsp chili powder

1 tsp paprika

Kosher salt and freshly ground black pepper

1 cup ricotta

6 large eggs

1 cup grated sharp white cheddar (about 4 oz)

1/4 cup grated Parmesan (about 1 oz)

Heat oil in large heavy pot over medium heat.Add bell peppers and onion and cook, stirring occasionally, until softened and just beginning to brown, 10-12 minutes.

Add tomatoes,garlic,jalapeno,basil,oregano,chili powder,and paprika to pot.

Reduce heat to medium-low and continue to cook,stirring occasionally,until vegetables are very soft and liquid is thickened,20-30 minutes; season with salt and pepper.Discard jalapeno.

Preheat oven to 400 degrees. Transfer bell pepper mixture to a 13"x9" baking dish.Using back of a spoon,make 6 evenly spaced divots in mixture.Spoon a dollop of ricotta into each divot,then crack 1 egg into each.Top with cheddar and Parmesan,season with salt and pepper.Bake,rotating dish halfway through until Parmesan is melted and egg whites are almost set but yolks are still runny,15-18 minutes. Serves 6.

Serve baked eggs with buttermilk biscuits. Yolks will continue to cook as dish sits,so serve right away if you prefer your eggs soft. Optional do ahead: Bell pepper mixture can be cooked 1 day ahead.Let cool,cover and chill.


1 package ( 1 scant tbsp) dry yeast

1/2 cup lukewarm water

5 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 tbsp baking powder

2 tbsp sugar

3/4 cup vegetable shortening

2 cups buttermilk 

1/2 stick butter

Preheat oven to 400 degrees and grease baking sheet.

Dissolve yeast in warm water in small bowl and set aside to proof.

In a large bowl mix together flour,baking soda,salt,baking powder,and sugar.With pastry blender or your hands,cut in shortening.Add the proofed yeast and buttermilk and mix well.

Turn dough out onto lightly floured surface and knead a few times to bring dough into a ball.With rolling pin roll the dough into a round approximately 1/2-inch thick. With a 3-inch biscuit cutter, cut out rounds and place them on the prepared baking sheet. Melt butter and brush evenly over biscuits.Bake for 12 to 15 minutes or until they are golden brown. Yields 3 dozen biscuits.

Serve with Linn's Olallieberry Preserves, pure honey or any of your favorite condiments.Great for special occasions, such as birthdays, anniversaries,and holidays. The meal is great for Sunday morning brunches with a bottle of Passion Juice Brut Champagne.


1 package of medium -size rigatoni pasta or elbow macaroni (12 oz)

3 tbsp butter

2 tbsp flour

1 1/2 cups whole milk

Salt and pepper to taste

1/8 tsp paprika

1/2 lb Velveeta cheese, cubed

Prepare pasta according to package directions Drain and set aside.

While pasta is cooking, melt butter in  large saucepan on medium heat. Add flour, stirring constantly until mixture thickens slightly.Once thickened, add milk, salt, paprika, and cheese cubes.

Stir constantly until the sauce is smooth. If mixture is too thick, add a little more milk. Pour the drained pasta into the sauce and gently stir until pasta is completely coated. Serves 6-8.  (Contributed anonymously)



Place in large bowl:

2 lbs ground beef

3 1/2 tsp salt

6 tbsp  pure ground red chile

6-20 small hot dried red chiles,crushed red pepper,Thai dragon,pico de gallo or the like,crushed

4-6 cloves garlic,minced

2 tbsp   dry leaf oregano

2 tsp whole cumin seed,crushed

1 tsp fresh ground black pepper

1 1/2 tsp sugar

4 tbsp  good cider or wine vinegar

2 1/2 tbsp water

Have everything cool.Break up meat.Sprinkle evenly with rest of ingredients.Cut in with two forks until evenly mixed.Put on plastic gloves before kneading because mixture can get hot.Knead a bit with hands until well mixed. Leave in refrigerator overnight and it's perfect in the morning. Cook the chorizo until done and scramble with desired number of eggs.This meal is the bomb and can be enjoyed anytime of

the day. Can be served with corn or flour tortillas. (A great wrap.)

Serves 6-8.


Use store-bought chorizo. Cook links until meat is thoroughly done. There will be a substantial amount of grease,but you will use it to cook the eggs. Scramble eggs with cooked chorizo.Use six eggs for each link. All grease will be absorbed.Not the real deal but still a great dish in a pinch.Serve with flour or corn tortillas. (A great wrap.)

Contributor: Sharon Oliverria Cuseo.Profile: Educator and top administrator in a southern California school district.Mexican-American.This recipe was passed down from her mother,Mrs. Mary Oliverria.Siblings: three brothers, one sister. Children: Rachel and Tori.Rachel is recent  CSUN grad in communications.Also holds

degree in fashion marketing from FIDM. Tori holds undergrad degree in Spanish from SDSU with MA in education from Pepperdine University.


2 cups flour

3 tsp baking powder

1//2 tsp salt

2 tbs shortening

1 cup water or milk

Oil or shortening to fry at least 1/2 inch deep

Mix dry ingredients.Set aside. Add shortening to lukewarm water or milk.Stir until fat is dissolved.Gradually add liquid to dry ingredients,mixing to a soft dough.

Owing to the difference in flours, use your own judgment as to exact amount of liquid to make the dough soft enough.

Toss on floured board.Pat and roll lightly to 1/2 inch thickness.Divide into 12 diamond-shape pieces. Fry until golden brown on both sides. Serves 4

Contributor: Denise M.Gauthier.Native American.Born,raised and educated in Riverside,CA.Came to work at PPL in 1980.During that period of time,she worked in several areas.One of her volunteer duties was making sure the office staff and recording studio staff had a good nutritious lunch.She once fed eleven people for $5.63.How? By using store and manufacturer coupons.Unbelievable.Rose to position of President,Music Publishing.Left music industry in 1991 to pursue career in raising her two boys,John and Josh.Now employed by Warren Buffett's Birkshire-Hathaway Burlington North Railroad,where she is in charge of training and railroad safety in the Midwest and Mid-South.A longtime friend and advisor of PPL's president.Family: Sons-John and Josh.Brothers: Richard,Don,John.Parents:Mr.&Mrs.Gauthier

In the freshwater streams of the Northwest,this fish is plentiful. As children,my sister,brother,and I would go fishing twice a week to catch our lunch or dinner.It is important that the fish be fresh. You can easily tell by smelling it.If it has any odor,throw it back in.a great low-cal, low-fat,low cholesterol meal.

Heat over to 350 degrees.

2 lbs rainbow trout filets
2 limes
2 tbsp extra virgin olive oil
2 pats softened butter
1/2 tsp each: cayenne pepper,black pepper,garlic salt,cumin,dry basil

Mix dry ingredients into rub and apply evenly to filets. Spray bottom of  baking pan or dish. Place filets evenly in baking dish. Melt butter and add oil,then drizzle mixture over fish. Bake for 20 minutes or until done.Remove from oven and immediately squeeze lime over fish. Serves 4 with your favorite condiments.

This colorful and nutritious salad makes a great lunch in itself or complement to
the Baked/Grilled Trout Duet.
1 head fresh Romaine lettuce
1/4 cup raw unsalted sunflower seeds
1/2 cup grated carrots
2-3 medium tomatoes diced
2 cucumbers, peeled and diced
1/2 cup shredded low moisture part-skim mozzarella cheese 
1 yellow or red bell pepper diced
1-2 cups baked chicken breast diced 
4-6 stalks cilantro
WalnutLight Honey Mustard dressing or Raspberry Walnut vinaigrette

Wash the lettuce leaves and chop into medium pieces in salad bowl.
Wash cilantro,cutting away stalk. Chop leaves finely and add to bowl.
Add remaining ingredients,top with either dressing and toss.
Variations: Replace seeds with chopped cashews or almonds.Omit chicken and/or cheese or substitute your favorite grated cheese.Serves 4-6.

(Use catfish, basa, swai, tilapia or any freshwater fish)

2 lbs fresh or previously frozen fish
1 cup flour
1 cup corn meal
1 tbsp dried basil
1/2 tsp cayenne pepper
1 tsp black pepper
1 tbsp garlic salt
1/2 tsp cumin
1 tsp salt
3 eggs
Canola,vegetable,or corn oil

Cover large frying pan with oil 1-2 inches deep depending on pan size. Preheat pan on the stove.

Mix all dry ingredients and place in 9" x 12" pan. Beat eggs slightly in bowl and set aside. Rinse fish and pat dry. Dip fish in egg batter and then roll in dry mixture. Fry fish in oil until golden brown,making sure to turn fish gently with spatula or tongs. Remove fish from oil and place on platter covered with paper towels to absorb excess oil. Great with home fries. Serves 4.

Blend together:
8 oz package of cream cheese softened
2  6 1/2 or 7 oz cans solid tuna,drained (rinse tuna before blending)
2 tbsp snipped parsley
2 tbsp chile sauce
1 tsp instant minced onion (dry onion)
1 tsp Worcheser sauce
1/2 tsp bottled hot pepper
Chill before serving. Serves 6-8.


5 lbs russet potatoes
1/2- 1 cube softened butter
1/2 - 3/4 cup milk or heavy cream.
Black pepper
Cayenne Pepper
Ground basil

Wash potatoes. Peel and cut into quarters. Fill large pot with water and bring to boil. Boil potatoes until soft. Remove and drain well.

Place potatoes in large mixing bowl. Add butter,beginning with 1/2 cube.Add 1/2 cup milk. Blend at high speed until smooth. Depending on desired texture, add more butter and cream. Add salt,cayenne,basil, and pepper to taste. Serves 6-8.


2 lbs fresh string beans
1-2 tbsp virgin olive oil
Garlic powder
Black pepper
Parmesan cheese

Wash beans thoroughly by soaking in cool water. Drain and remove. Snip off ends and discard. Fill large steamer with water. Place beans in steam basket.Cover. Cook on high heat.Remove  beans when tender. Place in serving dish. Drizzle with 1-2 tbsp olive oil. Season to taste with garlic powder, salt,black pepper and Parmesan cheese.Serves 6-8.

Contributed by Cheyenne Phoenix.Native of Montana.Production coordinator. Parents: Flint and Margaret Phoenix.Brothers: Robert and Milton.Sister:Lily

 A quick and easy dish for a low sodium meal
1 lb ground chicken, turkey, or beef (80% lean)
1  large can  pinto beans
1 each (brown or red onion/ green bell pepper/ red bell pepper)
3-5 scallions
8 oz. tomato sauce or  8 oz.stewed tomatoes
Handful of cilantro
Extra virgin olive oil, canola oil, or vegetable oil
Dried or fresh basil, cayenne pepper, black pepper, garlic salt
3-4 cups  cooked white or brown rice

Chop onion,scallions, peppers. Sautee onions and peppers in 1-2 tbsp.olive  oil. Set aside. Brown  meat and drain off excess fat.Add tomato sauce or stewed tomatoes plus chopped onions,scallions and peppers to meat. Chop cilantro and add.Drain beans and add. Season  mixture lightly with a dash of basil, cayenne, black pepper,and garlic salt to taste.  Serve the meat mixture over rice.
Serves 4-6

A simple and satisfying solution for lunch or dinner

4 cans of chunk light  or chunk white tuna in oil 
1 chopped red or brown onion
12 oz egg noodles
1 tbsp extra virgin olive oil
1/2 cup cooked green peas (from can or prepared from frozen)
1 scallion chopped
1/4 tsp dried basil or fresh basil
1/8 tsp cayenne pepper
1/4 tsp black pepper
Dash of sea salt
Parmesan cheese

Cook the egg noodles following instructions on package.
Sautee onion and scallion lightly in oil.Place  4 cans of tuna including oil into sautee pan. Break up tuna chunks into small pieces. Add  green peas and cook on low  heat for a two to three minutes. Mix with noodles and add a bit of olive oil to mixture for moisture if preferred. Season with spices and top with Parmesan cheese to taste. Serves 4-6

2 medium zucchini
2 medium yellow squash
8 oz package mushrooms
1 shallot
1 bunch scallions
4 fresh washed basil leaves or 1 tsp dried basil
Olive oil or canola oil
Salt/pepper/ garlic salt
6 eggs

Cut zucchini, yellow squash,shallot into thin slices.Season to taste with salt,garlic salt,pepper.Spray bottom of sautee pan with non-stick cooking spray. Add just enough oil to bottom of pan to coat it and heat oil on high.Then add zucchini,yellow squash,shallot.Cover pan and cook 2-4 minutes.Drain any excess liquid from pan.

Slice mushroom into thin slices. Cut basil leaves into medium pieces.Add mushrooms and basil to pan.Cook 2 more minutes covered.In separate bowl, scramble eggs.Add to sauteed mixture and blend well.Cook until done. Season to taste with more salt/pepper,garlic salt.Makes a great stand-alone breakfast or side dish for lunch or dinner.

A healthy morning breakfast or midday snack

1 medium banana sliced
1/4 cup  strawberries,blueberries, or raspberries
1/8 tsp. ground cinnamon 
1 cup unsweetened vanilla almond milk or fat-free milk
2 tbsp. whole ground flax seed meal or 1/4 tsp ground chia seeds

Place banana, berries,cinnamon and flax seed meal  or chia seeds in blender.Add milk and blend until thoroughly mixed.  You can prepare this the night before by placing all ingredients except milk into blender cup and refrigerating over night. The next morning, simply add milk and blend. Serves 1

A comfort dish for any season.

Preheat oven to 400 degrees.
Grease a 9" x 13" pan with butter or shortening.

1  16 oz  can whole kernel corn or 1 cup of fresh cooked corn
1  16 oz can creamed corn
1 box Jiffy corn muffin mix
1/2 cup melted butter
1 cup sour cream
2 eggs
2 cups grated cheddar cheese
Mix all ingredients together except the cheese.Pour into pan and bake for 40 minutes. Remove from oven. Sprinkle cheese on top. Bake in oven for additional 10 minutes and serve warm.Serves 4-6.

1 24 oz can stewed tomatoes, pureed
2 16 oz cans tomato sauce
3-4 fresh basil leaves washed
3-4 cloves garlic finely minced
3-4 tbsp virgin olive oil
Optional: 1 tsp sugar or 1 packet artificial sugar
Place all ingredients in large sauce pan or deep pot.For thicker sauce, puree 1  8 oz can tomato paste and 1 cup water together and add to sauce. Begin cooking over medium heat.

Add 4-5 sweet Italian sausage links to sauce.While they are cooking,prepare the meatballs:

1 1/2 lb ground beef
1 egg
1-2 garlic cloves finely minced
1/2 cup Italian bread crumbs
2-3 tbsp milk
3-4 fresh basil leaves, chopped into small pieces

Add egg to bread crumbs and add just enough milk to soften texture.Using your hands,mix evenly into the ground beef.Add minced garlic and basil pieces.Add salt to taste. Form small balls with your hands about 2" in diameter. Roll them enough to ensure even and compact texture.Place meatballs into sauce with sausages and cook over low to medium heat until done.

Follow the directions on the package. I always add a couple tablespoons of olive oil to the boiling water. Cook pasta to desired texture and drain.Cover the bottom of a large pot with some of the sauce and place the cooked pasta into it.Mix well.
Serves 6-8. Freshly grated Parmesan cheese sprinkled over a serving tops off this dish,along with a slice of warm Italian bread.

6 medium size yams, peeled and sliced
1 stick (8 tbsp) butter
3/4 cup dark brown sugar
3/4 cup granulated sugar
1 tbsp cinnamon
1/2 tsp ground giner
1 tsp ground nutmeg
1 tbsp pure vanilla extract
1 1/2 cup mini marshmallows (optional)

Place peeled and cut yams into large pot.Cover yams with water.
Boil for 5 minutes. Drain yams and set to the side.
Preheat oven to 374 degrees.

In separate pot, add butter and begin to melt it over medium high heat. SWhen butter is melted,reduce heat to low. Add in granulated sugar gradually, then add brown sugar, stirring.Cook for 1 minute, then turn off heat.
Sprinkle in cinnamon,nutmeg,and giner.Stir,and add in vailla.
Place yams into buttered baking dish,and pour candied mixture evenly over yams.
Fold in the ingredients. Make sure yams are well coated with candied mixture.
Place yams in the oven uncovered. Bake for 20 minutes.

Remove yams from oven,and add the marshmallows on top. Place yams back into oven for 5-7 minutes. Serves 6-8.


1 cup ricotta cheese
1/4 cup finely chopped parsley
1/4 pound prosciutto (thinly sliced Italian cured ham),finely chopped (optional)
2 tsp salt
Freshly ground black papper
1 tbsp strained fresh lemon juice
4 tbsp olive oil
18 medium-sized mushroom caps
2 1/2 oz mozzarella cheese, cut into 1/4 inch bits (1/2 cup)

Preheat oven to 400 degrees.Place ricotta in a large mixing bowl.With wooden spoon, beat in parsley,prosciutto,salt,a few grindings of black pepper,and lemon juice. Beat well until ingredients are well combined and mixture is smooth. Set aside.

In a 10-to 12-inch stainless steel or enameled skillet, heat oil until light haze forms above it.Drop in mushroom caps and fry over moderate heat for about 2 minutes.Then turn them over and fry for another minute or two until they are lightly browned.Remove from heat.

Fill mushroom caps with ricotta mixture and to each cap with bits of mozzarella.Arrange caps side by side in a shallow baking dish or jelly-roll pan and bake in center of oven for 8 minutes or until the filling begins to bubble. Slide the caps under a hot broiler for 30 seconds to brown mozzarella topping. Serve immediately as an accompaniment to your favorite Passion Juice selection or as part of an antipasto. Yield: 8.

6-8 quarts water
4 tsp salt
1/2 pound wide  egg noodles
4 large eggs, beaten
6 tbsp sugar
9 tbsp canola oil
2 medium-sized Granny Smith apples, peeled,cored and cut into 1/4 inch dice
1/3 cup seedless golden raisins
1/2 cup dried apricots, cut into 1/4 inch dice
1/4 tsp cinnamon combined with 3/4 tsp brown sugar

In large pot, bring water and 3 teaspoons of salt to boil over high heat. Drop in noodles,stir briefly with wooden spoon or fork.Boil briskly for 15 minutes or until noodles are tender. Drain noodles thoroughly in a colander and place them in a large bowl.

Preheat oven to 350 degrees. Toss noodles with eggs,sugar, 8 tablespoon of oil, the remaining teaspoon of salt,and the apples,raisins,and apricots.

Coat bottom and sides of a 2-quart casserole with remaining tablespoon of oil and put in the noodle mixture. Sprinkle the top with the cinnamon-sugar mixture and bake in center of oven for 40 minutes. Serve hot as an accompaniment to meat or poultry  or as a brunch selection.

1 cup butter or margarine
1/2 cup cocoa
2 cups sugar
4 large eggs, lightly beaten
1 1/2 cups all-purpose flour
Dash of salt
1 tsp vanilla extract
1 1/2 cups chopped pecans
4 cups miniature marshmallows
Chocolate frosting

Preheat oven to 350 degrees.
Combine butter and cocoa in medium saucepan.Cook over medium heat until butter melts.Remove from heat. Transfer to large mixing bowl. Add sugar and eggs.Beat at medium speed with electric mixer until blended. Add flour,salt,and vanilla. Beat until blended. Stir in pecans. Spoon batter into a lightly greased 13 x 9 inch pan. 

Bake at 350 degrees for 35 minutes. Remove from oven,and sprinkle marshmallows over hot cake. Immediately spread frosting over marshmallows on cake. Cool in pan on a wire rack. Cut into squares to serve. (Chill before slicing for neater squares.)

Chocolate Frosting
1 16 oz package powdered sugar, sifted
1/2 cup milk
1/3 cup cocoa
1/4 cup butter or margarine, softened
Combine all ingredients in large bowl.Beat at medum speed until smooth,adding additional tablespoon of milk if frosting is too stiff. Yield: 2 cups.


1 cup brown sugar
1/2 cup butter, melted
3 tsp cinnamon
3 tart apples, peeled and sliced (Granny Smiths work well.)
1/2 cup dried cranberries
1 loaf French bread cut into 1'' slices
6  large eggs
1 1/2 cups milk
1 tbsp vanilla

Combine brown sugar, butter and 1 tsp cinnamon in a 14" x 9" baking dish. Add apples and cranberries. Toss to coat,then spread mixture evenly over bottom of pan. Arrange bread slices on top. Mix together eggs, milk, vanilla, and remaining cinnamon.Pour over bread. Cover and refrigerate 4 to 24 hours. Bake covered at 375 degrees for 40 minutes. Uncover and bake an additional five minutes. Let stand five minutes. Serve warm. Serve 4-6.

Contributed by Suzette Cuseo. Profile: Composer,musician,www.suzettecuseo.com
,educator.Native Californian.Italian-American. Parents: Joseph and Helen Cuseo. Siblings: Three.Nieces: Rachel and Tori. Nephew:Aaron
Email zettworks@aol.com to  receive a complimentary music selection or selections while supplies last, and be automatically entered into a drawing for a major entertainment event.

A new twist on an old favorite once considered a throwaway portion of pork and beef deemed useless by plantation owners.This non-fatty cut  of meat was retrieved,seasoned with herbs and spices found in the woods similar to those found in Africa, and cooked to perfection by the slaves. It is now a staple among all nationalities around the world. A low-calorie, low sodium meal.

5 lbs  neck bones (beef or pork)
1 red,white,or yellow onion chopped
1 tsp salt
1 tsp black pepper
1 tsp cayenne pepper
1 tsp basil (dried or fresh)
1 tsp cumin
1 tsp  garlic salt (optional)
2 cloves garlic minced

Mix all spices together to form a rub. Taste.  Sprinkle rub lightly over the meat.Add the chopped onion and minced garlic. Spread evenly over meat. Place meat in crock pot and set for 2 hours on high/fast or set for 5-6 hours on low/slow. Cook until meat easily falls or pulls  off the bone. Save any excess rub for the next time because there will be a next time. Serve over mashed potatoes or rice.Serves 4-6.

A wonderful  lunch and/or savory supper delight. The beef ribs are a great,but sometimes tough piece of meat to prepare properly. It seems that they are always overcooked or undercooked and most of the meat is left on the bone.This crock pot recipe is a surprising solution.

5 lbs  beef ribs
1 red,white or yellow onion chopped
1 tsp salt
1 tsp black pepper
1 tsp cayenne pepper
1 tsp basil (dried or fresh)
1 tsp cumin
1 tsp garlic salt (optional)
2 cloves garlic minced
2 cups wine (Passion Juice recommended)
1 each lemon/ lime
Barbecue sauce (optional) 

Separate ribs using a knife or leave rib section whole. Mix all spices to form a rub.Squeeze lemon and lime into wine and pour evenly over ribs in a baking pan or dish. Marinate ribs  for 1 hour in the open. Then remove ribs from marinade and pour marinade down the drain. Sprinkle rub,minced garlic and chopped onions evenly over ribs. Place ribs  in crock pot, small end bone side down.
Set crock pot at high/fast for 2 hours or low/slow for 6 hours. Pour or  brush on your favorite barbecue sauce. Be careful not to bit your fingers. Serves 4-6.

4 bunches collard greens
2 packages frozen cut okra
2 medium red onions
2 12-oz packages frozen kernel corn
2 bunches scallions
2 shallots
2 medium tomatoes
2 cloves garlic
1/2 to 1 lb bacon strips
1/4 cube butter
2 tbsp olive oil
1/2 apple cider vinegar
2 small packets artificial sweetener
Cayenne pepper, salt, black pepper, season salt

Wash collard green leaves thoroughly. Cut leaves from stem.Roll leaves and cut into strips,about 1 1/2 inches wide.Set aside.

Fill large pot with water.Place bacon strips and apple cider vinegar  into water.Bring to boil and cook 15 minutes.Remove bacon and discard.Add the greens to the bacon water and if needed,add just enough water to cover greens.

Chop onion, garlic,shallots,scallions,tomato and set aside.
Turn heat to high.When it boils,cook greens 30 more minutes. Then add onion, shallots,garlic. Cook 15 more minutes.Add okra,corn,scallions,and tomatoes.

Reduce heat to medium.Add olive oil, butter and sweetener. Cook another 20 minutes. Test to see if okra and greens are tender.Then remove from heat ahd drain all in collander.

Season to taste with cayenne,black pepper,salt,and season salt.Serves 6-8.


1 pork loin roast 3-5 lbs
2 cups white Chablis or red rose wine (optional)
            (preferably Passion Juice #17 TM)
1 tsp each: cumin,cayenne pepper,dried basil, salt, black pepper
1 onion thinly sliced
4 cloves garlic finely minced
1 tsp sugar or 1 package artificial sweetener
2 cups apple butter (or applesauce)

Place roast in 2" - 3" deep roasting pan. Pour wine evenly over roast,then turn roast slowly in pan every 15 minutes for one hour so that all sides are evenly marinated.

Preheat oven to 350-375 degrees depending on size of roast

After an hour of marinating,remove roast and discard wine. Clean pan and spray bottom with non-stick cooking spray.Place roast back into pan. Make a rub using spices, sugar and minced garlic.Apply rub evenly to roast including ends.Bake covered  for 45 minutes. Remove from oven.

Apply coating of apple butter or applesauce evenly to roast.. Cut the bottom of onion rings and tent roast with onion rings. Place roast back into oven and bake covered another 20 minutes or until done to desired texture.Uncover and bake 15 minutes more. Remove from oven and let roast sit for 10 minutes to allow juices to be reabsorbed.Slice roast and apply more apple butter or apple sauce if desired. Serves 4-6. Leftovers make a perfect snack-Place thinly sliced pieces in a Kaiser roll or croissant and add your favorite condiments.

Recommended side dishes: Sweet potatoes/yams and fresh sweet corn -on-the-cob. To prepare sweet potatoes/yams, get 4-6 medium size potatoes/yams.Wash thoroughly, dry and grease with oil.Prick potatoes in several places with knife or fork.Bake together with  roast for 45 minutes or until done.Consume with skin on or peeled.If peeled,add a pat of butter. Place 4-6 ears of corn in pot of water.After water is hot,boil for 5 minutes or desired texture. Trivia: The sweet potato originated in Europe,and the yam in Africa.

3 lbs sweet potatoes or yams.(The sweet potato is a golden color;the yam is darker red/purple and sweeter than sweet potatoes.The sweet potato originated in Europe and the yam in Africa.)

2 frozen deep-dish  pie crusts
Preheat oven to 350 degrees

Dry ingredients:
1 tsp each (salt,nutmeg,ginger,cinnamon,allspice)
1/2 tsp each (ground cloves,baking soda,corn starch or flour)
1 cup brown sugar
1/2 cup granulated sugar (or 6 packets of Splenda or similar artificial sweetener)

Wet ingredients:
1/2 cup milk
1/2 stick butter
2 eggs
1tbsp vanilla

Boil potatoes until soft.(There are two schools of thought.You can wash,peel,and boil them or wash and boil them with skins on,then remove skins with fork when they're done and fresh out of the water.) Recommended:Boil them with skin on.When done,remove skins and set aside.Allow to cool.

Blend dry ingredients together.Put into mixing bowl.Add potatoes.Blend with mixer.
Add butter,milk and vanilla.Blend. Taste and if needed, add more sweetening.Then whisk the eggs and add them last.Never add eggs while potatoes are hot because you'll end up with scrambled eggs.

Remove crusts from freezer 30 minutes prior to baking and prick bottoms with fork in several places. Pour ingredients into crusts.

Before baking, cover entire perimeter of crusts with aluminum foil to prevent them from burning,making sure aluminum doesn't touch the mixture.

Bake 45 minutes or until top of pie has golden brown texture.


5 lbs russet potatoes
6 hard boiled eggs
1-2 tbsp sweet pickle relish
1-2 tbsp mayonnaise or Miracle Whip
1 tbsp mustard
2-3 stalks celery without greens
Salt,cayenne, black pepper,garlic powder

Fill large pot 3/4 full of water and bring to boil. Wash potatoes.Peel. Cut potatoes  into thirds. Place in large pot and boil until tender with fork, firm,but not overly soft. When done remove from water.Cool about 5 minutes.Place in large bowl.Dice the celery hard-boiled eggs.Add to potatoes.Add 1-2 tbsp mayo or Miracle Whip.Add mustard and sweet relish. Season to taste with spices. Add 1 teaspoon of sugar if desired for milder taste. Serves 6-8.

2 cups pork cracklin'
1 cup corn meal
1 cup all purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1 tsp salt
1 cup milk
1/3 cup vegetable oil
2 large eggs, lightly beaten
Preheat oven to 400 degrees. Grease 8" square baking pan.
Combine: corn meal,flour,sugar,baking powder,and salt in medium bowl.Combine milk,oil and eggs in small bowl.Mix well.Add milk mixture to flour mixture.Stir just until blended.Add in pork cracklin and mix well.Pour into prepared pan. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean Serve warm. Makes 12 servings. (If less is desired,cut ingredients in half.)

Quick Jiffy mix alternative:
2 pkgs Jiffy Corn Muffin Mix
2 eggs
2/3 cup milk
1-2 cups pork cracklin or desired amount.
Preheat over to 400 degrees. Grease muffin pan or use paper baking cups.Blend Jiffy mix,eggs and milk.Mixture will be slightly lumpy.Then add in pork cracklin and blend in mix.Fill muffin cups 2/3 full.Make sure there is an  even amount of pork cracklin in each muffin cup.Bake 15-20 minutes or until golden brown. Makes 12 muffins.

2 lbs pork
1 lb chicken
1 lb roast beef,cubed
1 16 oz pkg frozen cut okra
1 1/2 lbs potatoes, cubed
1/2 lb white onion, chopped
2 1/2 cups tomatoes
1 1/2 cups ketchup
1 lemon, juice of
2 tsp Worchestershire sauce
Salt, red pepper, black pepper
Tabasco sauce
1/4 lb creamed corn

Cook the frozen okra following directions on package and set okra aside when done.

Combine all meat in a large Dutch oven. Add enough water to cover the meat. Bring to a boil and cook meat until tender. Take the meat out of the liquid. Remove any bones and grind meat.

Add the potatoes,tomatoes and onions to the liquid in the Dutch oven. Cook, stirring occasionally, until the potatoes begin to fall apart. After the vegetables are done, add the meat and the cooked okra. Cook,stirring occasionally, until the potatoes begin to fall apart.

Add the ketchup, lemon juice, Worcestershire sauce and seasonings to taste. Simmer for 1 hour. Sir frequently to prevent the stew from sticking to the bottom of the Dutch oven. Add the corn and simmer for 20 additional minutes.Serves 8.

Enjoy this with Bama Cracklin' Cornbread Forte,along with a glass of Passion Juice #17 and you'll have yourself a full meal.You can also serve this over your favorite pasta.

1 16 oz can stewed tomatoes
1 16 oz can diced tomatoes
1 8 oz can tomato paste
1 8 oz can tomato sauce
1 small packet artificial sweetener
8 oz fresh mushrooms
1 green bell pepper
1 bunch scallions
2 shallots (diced)
3-4 leaves
1 tbsp butter
Salt, garlic salt, dried basil, black pepper

Cover bottom of large sautee pan with olive oil and warm.
Chop mushrooms, bell pepper,scallions,shallots and fresh basil leaves.Place in sautee pan and cook until soft.

Drain diced tomatoes. Add to pan.Drain stewed tomatoes, chop into small pieces and add to mixture,along with artificial sweetener and butter.Season to taste.

5   8-oz packages of fresh blackberries
1/4 cup sugar or 10 packets of artificial sweetener
1 tbsp lemon juice
1 tbsp cornstarch
1/2 stick butter, softened
2 deep-dish pie crusts (defrosted)
1 regular pie crust (defrosted)

Preheat over to 375 degrees. In large pan, place blackberries,butter,and sugar.
Cook slowly over medium heat. In small bowl mix cornstarch and lemon juice until blended and add to berries. Cook berries until mixture is thick.Add sugar if needed.

To create the bog-up:
Cut the regular pie crust into thin strips or small squares. Set aside.
Pour half the berry mixture into one of the deep dish crusts. Then cover berries with strips or pieces of the regular pie crust. Cover that layer of pie dough with berries.
Place the other deep-dish crust on top and crimp to close. Using sharp knife,prick several small holes into top of pie. Rub melted butter lightly over crust. (It is advisable to place bog-up on a flat baking surface such as a cookie pan before placing it in oven.) Bake for 25 minutes or until crust is golden brown.

Got Yo Goat Chili Billy
1 lb lean goat meat
1  16 oz can diced tomatoes (undrained)
2  16 oz can stewed tomatoes (undrained)
1  16 oz can tomato sauce
2 tbsp chili power
Garlic salt
1/2 tbsp cumin
Oil (olive, vegetable, canola)
1 tsp ground basil
1/2 tsp cayenne pepper (if wanted)
1/2 tsp black pepper
1 tsp salt
2 green bell peppers
1 large onion
2 celery stalks
2  24 oz cans of red beans or pinto beans

Chop goat meat into small bite-size pieces.Cover bottom of saute pan with oil and saute meat.Season to taste with garlic salt.Cook slowly over medium heat until meat is tender and cooked. Set aside.

Dice onion, bell peppers,and celery. Saute vegetables over medium heat in a tablespoon of olive oil.Remove while still crisp.Pour stewed tomatoes with liquid into large bowl or pan and dice tomato pieces.In a large pot,combine undrained stewed tomatoes and diced tomatoes,and tomato sauce.Add the veggies and cook over low heat.Add goat meat including any liquid remaining in saute pan.Stir in all dry seasonings and mix thoroughly. Do not drain liquid in beans,but add all to mixture.Simmer for 10 minutes. Serve over rice and/or with tortillas.Add some shredded lettuce and this makes a great filling for burritos.A low fat,low cholesterol meal.Serves 4-6.

Contributed by Rouja Rooster Browne. Profile: Marketing Executive. Native of Swamp View,Alabama.Parents: Johonny and Carrie Jackson. Siblings: None

Chewy and moist cookies with a hint of cinnamon that taste like the pound cake
you love

1/2 cup unsalted butter,softened
4 oz cream cheese,softened
1 cup firmly packed light brown sugar
1 large egg
1 1/2 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp salt
1/2 tsp cinnamon

In large bowl, beat butter, cream cheese, and sugar at medium speed with electric mixer until fluffy, 3 to 4 minutes.Stop occasionally to scrape sides of bowl. Add egg,beating until combined. Beat in vanilla.

Sift flour,cinnamon,and salt.Gradually add flour mixture to butter mixture,beating until combined.Cover and refrigerate 2 hours or overnight.

Preheat oven to 350 degrees.Line baking sheets with parchment paper.Set aside.
Roll dough into 1-inch balls.Place 2 inches apart on prepared pans.Press nut halves into each ball. Bake until edges are golden brown, 12-14 minutes.

Let cool on pans 5 minutes. Transfer to wire racks,and let cool completely. Store in airtight container up to 1 week. Makes approximately 2 dozen cookies.

1 cup blueberries
1/2 cup pomegranate or blueberry juice
1/2 cup yogurt
3 or 4 cubs of ice
1 tbsp flaxseed

Blend all ingredients well in blender. This smoothie is full of omega-3s.

1 1/2 lbs ground beef
1 large onion, chopped
2 cloves garlic, minced
1 large red sweet bell pepper, chopped
2 medium carrots, shredded
1   4-oz can diced green chiles
1  5.5 oz can hot-style vegetable juice or vegetable juice
1/2 cup ketchup
1 tbsp packed brown sugar
11 tbsp yellow mustard
2 tsps chili powder
1 tsp cider vinegar
8 hamburger buns, split and toasted

In large skillet cook ground beef, onion, and garlic over medium heat until meat is browned and onion is tender. Drain off fat.

settingIn 3 1/2 or 4-quart slow cooker combine meat mixture,sweet pepper,carrots,green chiles, vegetable juice, ketchup, brown sugar, mustard, chili powder, and vinegar.Cover and cook on low-heat setting for 6-8 hours or on high-heat setting for 3 to 4 hours. Serve meat mixture in buns. Makes 8 sandwiches.

(Contributed by an anonymous party)

Pike Road Press, an affiliate of PPL,has launched a recipe cookbook
of treasured
family dishes, specializing in  Italian American, African American,Mexican American and many other ethnic favorites. The recipes will available free of charge online as well as through US mail. If anyone has a custom recipe they want to share,please contact Pike Road Press at (310) 779-8377 and ask for Maxx Diamond.

Negotiations are underway  with multiple  major concerns regarding the use of  several music selections from our catalog to be used in jingles and commercials for their products.

The company is relaunching "Passion Juice" (TM),its private label and to that end,it has commissioned a group of Sonoma and Napa Valley wineries to produce the product, red and white. This is a private offering and intended for the palate of music lovers. The product will only be available through Amazon.com, pplzmi.com and Saphrecords.com.

In the meanwhile, for Valentine's Day order your copy of "Passion

Juice #17", a  collection of love songs by various PPL/USA/Bouvier/Credence/JBK artists: Gary J, The Band AKA, Garry Glenn, Juz-Cuz, Michael Cruz, Rodney Davis,Jr., Stacye Branche, Glorya, Buddy Wright, Geno Austin, Lejenz, Fay Hill, and Jay Sattiewhite.

Vinyl records are the premium musical product in the music industry today.(Dust off your turntables.) Due to demand,a European concern has contracted with the company to re-release music from the 80s on vinyl records worldwide.

The first three releases in early 2015 are: Eddie Jay & Ray's "Keep Smilin" (7 inch), written and arranged by Eddie Jones, Kenneth Allen and J. James Jarrett; produced by J. James Jarrett (1980).

Coincidentally, this was the company's first single release. Also to be released is Rodney Davis Jr.'s "Anna" (7 inch), written,arranged, and produced by J. James Jarrett (1984). The third release is Thundder's (aka Larry Smith's L.S.Movement) "Moove Everything You've Got"

(12 inch) written, arranged and produced by Larry Smith; executive producers, J.James Jarrett and Emiko Ray (1982). It was previously distributed by MCA Distributing Corporation. The products are on PPL Records USA/Bouvier Records respectively, subsidiaries of PPL Entertainment, distributed by Saph Records.(www.saphrecords.com)

More re-releases to follow. Stay tuned.

Appaloosa Films ( A PPL Company) is located in Burbank, California near Bob Hope Airport; audience-rated sound stage with 20-foot ceilings; 3-camera light and sound package included in rental; ideal

for reality shows, videos, etc. For rates and availability :

Email: muzicausa@aol.com

, Tel  (818) 506-8533, or write:

PPL Entertainment Group, 468 N.Camden Dr. Suite 200, Beverly Hills,CA 90210