***I looked for a good place for this topic, and the only other one I thought might be the right place was "healthy living". However, since I care neither about the calories or fat content (too much) in what everyone shares- only that it tastes good- I put it here.***

I need recipes or dinner ideas. Please share anything you can think of! Or any website links to great recipes- anything. I'm desperate.

OK...this is one of my hubby's favorite meals but it is HORRIBLE as far as fat content and not healthy in any form of fashion!

Fried Pork Chops
Fried Okra
Pinto Beans
Creamed Potatoes
Biscuits and Gravy

Good Ole Southern cooking. Can't beat it...but it will kill you if you eat it every day!!

I'll post recipes from one of our squadron cookbooks as I have time. Some beef main dishes:

Pepper Steak

1 Tbsp. black peppercorns, or 1 tsp. each black, white and green peppercorns, coarsely crushed
1 ½ pounds Sirloin or New York Strip steak (filets are best). Trim fat off edges.
2 Tbsp. butter
1 Tbsp. oil
2 Tbsp. minced shallot or green onion
¼ cup brandy
½ cup beef stock (a can of consume)
2 Tbsp. heavy cream

Press crushed peppercorns firmly into steak. Let stand in refrigerator 30 minutes to 1 hour.
Heat butter and oil in large pan on medium-high heat. Sauté meat 3 to 5 minutes a side for 1-inch steaks, 6 to 7 minutes a side for 1½-inch steaks. Remove and keep warm (try a 150 degree oven). Sauté shallots in pan drippings 2 to 3 minutes. Add brandy and set aflame, shaking pan. Add beef stock and cook, stirring to loosen ‘brown stuff’ in pan bottom. Boil until slightly reduced. WARM the cream in microwave (30-45 seconds) and stir into pan. Pour sauce over meat. Enjoy!

Big Sky Country Ribs

3 to 4 pounds Beef ribs
1 medium onion, minced
1 can (10¾ ounces) tomato soup, undiluted
1 cup water
¼ cup vinegar
¼ cup Worchestershire sauce
1¼ cups ketchup
¼ tsp. ground cinnamon
1½ tsp. paprika
½ tsp. pepper
1½ tsp. chili powder
¼ tsp. ground cloves
1/8 tsp. cayenne pepper
1 tsp. bottled steak sauce
1¼ Tbsp. vegetable oil
2 Tbsp. brown sugar
Salt to taste

Brown ribs in broiler pan of oven at 400° for 30-45 minutes. (May do on barbecue grill.) Drain off fat. Meanwhile, combine remaining ingredients in saucepan; simmer for about 10 minutes. Cover ribs with sauce. Bake at 300° for 2-3 hours, basting occasionally. Yield: 6-8 servings.

Meat Loaf

1½ pounds hamburger meat
1½ tsp. salt
1/8 tsp. pepper
1 beaten egg
1 cup milk
1 cup coarse soft bread crumbs

Combine hamburger meat, egg salt, pepper, milk & breadcrumbs; place in lightly oiled pan. Bake at 350° for 1 hour.

Sauce:
2 Tbsp. salad oil
2 Tbsp. vinegar
2 Tbsp. brown sugar
2 Tbsp. chopped onions
Salt & pepper to taste
Catsup to taste

Brown onions in salad oil. Add vinegar & sugar. Add catsup, salt & pepper to taste. Let simmer for 10 minutes.

Steak Diane

1½ pounds fat-trimmed narrow end of beef tenderloin
1 to 1½ Tbsp. coarse-ground pepper
¾ cup finely chopped shallots or onion
2 Tbsp. butter or margarine
¼ cup dry white wine
¼ cup white wine vinegar
½ cup beef broth
2 tsp. dry mustard
1 Tbsp. Dijon mustard
1/3 cup whipping cream
2 Tbsp. dry sherry
2 Tbsp. brandy salt

1. Cut thickest part of beef across the grain into 1½-inch long pieces. Cut thinnest end into 2-inch long pieces. Turn each piece onto a cut side and press down firmly to flatten.
2. Sprinkle meat evenly on each side with pepper, pressing it onto the surface.
3. In an 11- to 12-inch nonstick frying pan, combine shallots and 1 Tbsp. butter. Stir over high heat until shallots are limp, about 1½ minutes. Add white wine, vinegar, broth, dry mustard, Dijon mustard, and cream. Boil over high heat, stirring, until reduced by half (to ¾ cup), 5 to 7 minutes. Pour sauce into a small bowl and set aside. Rinse pan and wipe dry.
4. Return frying pan to high heat. When hot, add remaining butter and swirl until it melts, then add meat (pieces should all fit in pan without overlapping). Brown beef on one side, about 2½ minutes. Turn over and continue to cook until brown, about 2½ minutes more for rare.
5. Transfer beef to a warm plate. Add sherry, brandy, and sauce to pan. Stir until bubbling. Pour the sauce, and any juices drained from the meat, onto plates. Top with the beef. Add salt to taste.

Shredded Barbecued Beef

5 pounds chuck roast
½ cup packed brown sugar
¼ cup cider vinegar
2 cups water
2¾ cups ketchup
1 Tbsp. dry mustard
1 large onion, chopped
2 garlic cloves, minced
Rolls
Sliced red onion and shredded sharp cheddar cheese (optional)

Combine the roast, brown sugar, vinegar and water in a 6-quart ovenproof pot or Dutch oven. Bake at 375° for 3 hours. Remove from oven; cool. Remove all fat and any bones. Shred beef; return to pot. Combine ketchup, mustard, onion and garlic; add to beef and stir to blend. Reduce oven temperature to 300° and cook, covered, for up to 4 hours. Stir every half hour, adding water or ketchup as needed to keep well moistened. Serve on buns with onion and cheese, if desired. Yield: 12-14 servings.

Herbed Roast Beef in Salt Crust

1/3 cup olive oil
1 tsp. garlic salt
½ tsp. dried marjoram
¼ tsp. pepper
1/3 box Coarse Kosher salt
¼ cup grated onion
1 tsp. dried basil
½ tsp. dried thyme
1 beef rib or eye of round roast (minimum 4 to 6 lbs.)
1¼ cups water

Combine oil, onion, garlic salt, basil, marjoram, thyme & pepper in a heave plastic bag. Mix well. Add roast, coat well with marinade. Marinate in refrigerator 2 hours or overnight.

Line roasting pan with foil. Combine course kosher salt and water to form a thick slush. Pat 1 cup of mix into a ½-inch thick rectangle in pan. Pat roast dry. Insert meat thermometer. Place roast on salt layer. Pack remaining mix around meat to seal well. Place roast in 425 degree oven & roast 16-18 minutes per pound for rare (140°), 20-22 minutes for medium (160°) or 25-30 minutes for well done. Remove when temperature is about 5 degrees below desired doneness. Let stand in crust 5-10 minutes. Remove crust (with hammer if necessary.) Whisk away any remaining salt crystals.

No Hands Meatloaf

2 pounds hamburger meat
1½ tsp. salt
¼ tsp. pepper
2 eggs
½ cup milk
1 cup breadcrumbs
¼ cup A-1 steak sauce, (2 Tbsp. each, divided in half)
2 Tbsp. ketchup
½ to 2/3 cup chopped onion
½ cup chopped green bell pepper
2 tsp. dried oregano
2 tsp. garlic powder
1 pkg. Lipton onion soup mix, divided in half

Preheat oven to 350°. Combine all above ingredients except 2 Tbsp. A-1 sauce and ½ pkg. onion soup mix in a 1 gallon-size zip lock bag (clean hands!) or a large bowl. Empty into loaf pan and mold to form a loaf. Brush remaining A-1 sauce over top of meatloaf; sprinkle onion soup mix on top. Cook in 350 degree oven for 1 hour. Remove from oven and tip pan to drain grease.

Steak with Creamy Peppercorn Sauce

2 to 3 Tbsp. whole black peppercorns, crushed
1½ tsp. white pepper
4 New York Strip steaks (about 12 ounces each)
1 tsp. salt
¼ cup butter, melted
¼ cup Worcestershire sauce
1 tsp. hot pepper sauce
¼ cup half and half

Combine peppercorns and white pepper, rub over both sides of steaks. Chill for 1 hour. Sprinkle the salt in large skillet; heat on high until salt begins to brown. Add steaks and sear on both sides. Add butter; reduce heat to medium-high. Cook steaks for 1 to 2 minutes on each side. Add Worcestershire sauce and hot pepper sauce. Cook on each side 2 to 3 minutes longer or until meat is done as desired. Remove steaks and keep warm. Add cream to skillet, cook and stir until smooth, serve over steaks.

Szegediner Gulasch with Sauerkraut

3 or 4 onions, chopped
1 clove garlic, minced
¾ pound beef, cubed
¾ pounds pork, cubed
Salt and pepper to taste
1 to 2 tsp. paprika

Sauté onions and garlic in a little oil until soft. Add beef and brown for a short time. Add pork, pepper, salt and paprika and a little water. Cook, covered on low heat for 1½ to 2 hours.

Sauerkraut:
2 pounds sauerkraut with caraway seeds
2¼ cups sour cream
1 bouillon cube dissolved in 1 cup water
2 Tbsp. flour

Cook sauerkraut with bouillon in a separate pan. Simmer about 1 hour, checking for moisture occasionally. When meat is done, stir flour into sour cream until smooth. Slowly add sour cream to sauerkraut. Do not boil after sour cream is added. Add a little catsup to taste. Add meat and mix well. Serve with dumplings.

Merlot Pot Roast with Horseradish Smashed Potatoes

1 tied fat-trimmed boned beef chuck roast (3 to 3½ pounds)
Fresh-ground pepper
1 Tbsp. butter or olive oil
3 carrots (about ¼ pound each), rinsed and peeled
1 onion (½ pound), peeled and chopped
2/3 cup chopped celery
3 cloves garlic, minced or pressed
½ tsp. dried thyme
¼ tsp. black peppercorns
1 dried bay leaf
1 cup Merlot or other dry red wine
1/3 cup canned tomato paste
1½ Tbsp. cornstarch
Horseradish smashed potatoes (recipe follows)
1 Tbsp. minced parsley
Salt to taste

Rinse beef, pat dry, and sprinkle generously all over with fresh ground pepper. Melt butter in a 10- to 12-inch nonstick frying pan over high heat. When hot, add beef and brown well on all sides, 6 to 8 minutes total. Meanwhile, cut carrots into sticks, about 3/8-inch think and 2 inches long. In a 4½-quart or larger electric slow-cooker, combine carrots, onion, celery, garlic, thyme, peppercorns, and bay leaf. Set beef on vegetables; add drippings. In a small bowl, mix wine and tomato paste; pour over meat and vegetables. Cover and cook until beef is very tender when pierced, 8 to 9 hours on low, 5 to 6 hours on high. If possible, turn meat over halfway through cooking. With 2 slotted spoons, transfer meat to a platter; keep warm. Skim and discard any fat from cooking liquid. Turn cooker to high. In a small bowl, blend cornstarch with 1½ Tbsp. water; pour into cooker and stir often until sauce is bubbling, 10 to 15 minutes. With a slotted spoon, lift vegetables from cooker and arrange beside meat. Spoon horseradish smashed potatoes onto platter; sprinkle with parsley. Spoon sauce over meat. Slice meat and serve with vegetables, potatoes, and sauce, adding salt to taste.

Horseradish Smashed Potatoes:

Scrub and peel 3 to 3½ pounds russet potatoes; cut into 1½-inch chunks. Put them in a 4 to 5-quart pan with 2½ quarts water. Bring to a boil over high heat; reduce heat, cover, and simmer until potatoes mash easily when pressed, 20 to 25 minutes. When potatoes are done, heat 1 to 1½ cups half-and-half (light cream) with 2 Tbsp. butter or margarine in a microwave on HIGH just until steaming (don’t boil), 1 to 3 minutes. While cream heats, drain potatoes and mash in pan with a mixer or potato masher until almost smooth. Add cream, a portion at a time, and mix until potatoes have the consistency desired. Stir in salt, pepper, and 1 to 2 Tbsp. prepared horseradish to taste. Mound beside Merlot pot roast or serve in a bowl.

Sloppy Joes

Barbeque sauce:
2 small onions
2 tsp. brown sugar
Juice of 1 lemon
Pint of ketchup
1 tsp. dry mustard
1 cup water or meat stock

Mix all together; bring to a boil; simmer 1 hour. Mix with hamburger, roast, pork, or meat of choice.

Rheinischer Sauerbraten

2 cups white wine vinegar
2 cups water
4 onions, sliced
1 stalk celery, chopped
1 carrot, chopped
2 bay leaves
8 peppercorns, crushed
8 whole cloves
¼ tsp. mustard seed
1 (4 to 5 pound) rump roast of beef
1 tsp. pepper
¼ cup salad oil
4 Tbsp. flour
½ cup seedless raisins
½ cup sour cream

Combine vinegar, water, onion, celery, carrot, bay leaves, peppercorns, cloves, and mustard seed in a saucepan. Bring to boil, then let cool. Place meat in a large bowl. Pour marinade over meat and cover. Place in refrigerator; marinate for 2 days, turning several times. Remove meat from marinade; dry well. Sprinkle meat with salt and pepper. Heat oil in a Dutch oven. Brown meat very well on all sides. Add 2 cups of the marinade; cover and simmer 2-3 hours until the meat is very tender. Remove meat; keep warm. Strain sauce; skim off fat; measure liquid. Add water to marinade to make 2 cups. Stir in flour. Return to pan. Cook over low heat, stirring and scraping browned bits, until thickened. Stir in raisins and sour cream; blend well. Serve sauce with meat.

Beef Stroganoff

Prep/Cook time: about 45 minutes

1 pound mushrooms
1 (6 ounce) peeled & chopped onion
3 Tbsp. butter or margarine
2 Tbsp. brandy
2 Tbsp. all purpose flour
1 Tbsp. Dijon mustard
1 Tbsp. catsup or tomato paste
2 tsp. prepared horseradish
1 cup fat-skimmed beef broth
1 cup sour cream (about)
Salt & pepper
1 pound fat trimmed tender beef (Tenderloin or New York Strip)
Pasta arranged in a ring
2 Tbsp. chopped fresh dill or 1 tsp. dried dill weed

Rinse mushrooms, cut off stem & slice into thin slices. In 10-12 inch frying pan, combine mushrooms, onion, & 2 Tbsp. butter. Stir often over high heat until juices have evaporated and mushrooms are slightly brown (10 minutes). Add brandy and stir until juices have evaporated (1 minute). Remove from heat and stir flour into mushroom mixture. Then stir in mustard, catsup, & horseradish & beef broth.

Return pan to high heat and stir until mixture is boiling (3 minutes). Add 1 cup sour cream and stir to blend. Add salt and pepper to taste. Pour mushroom sauce into bowl.

Rinse meat & pat dry. Cut across the grain into 1/8-inch thick slices. Place over high heat and add remaining Tbsp. butter. When just browning, add half beef; stir until meat is lightly browned (2-3 minutes). Transfer cooked meat to mushroom sauce. Add remaining beef to pan and repeat to brown. When all meat is cooked, return to stroganoff mixture and stir until bubbling (2-5 minutes).

Pour stroganoff into center of pasta ring, top with a dollop of sour cream, & sprinkle with dill.

Poultry:

Chicken with White Wine and Mushrooms

6 Tbsp. butter
½ tsp. thyme
1 tsp. paprika
1 tsp. salt
¼ tsp. pepper
4 boneless chicken breasts
¼ cup flour
½ cup dry white wine
2 cups sliced mushrooms

Preheat oven to 400°. Melt butter in 9- X 13-inch baking dish. Stir in spices. Dredge chicken in flour. Swish chicken in butter and spices. Arrange chicken in dish skin down. Bake at 400 degrees until brown, about 30 minutes. Reduce oven to 350°. Remove chicken, and turn chicken breasts over, spread mushrooms on top and pour wine over all. Cover with foil and bake 30 additional minutes. Serves four.

Chicken Paprikash

4 to 6 skinned chicken breasts
1 Tbsp. instant chopped onion
1¼ Tbsp. paprika
1 Tbsp. oil
3 cups College Inn chicken broth
2 Tbsp. flour (or cornstarch)
2 Tbsp. salt
1 tsp. sugar
½ cup sour cream

On medium heat, sauté onion & paprika in oil; stir together, for a few minutes. Do not let onion pieces get brown. Add chicken; cover pan. Simmer slowly for 5 –7 minutes on each side. Add chicken broth, salt & sugar. Cook covered low heat 1½ hours.

About 5 minutes before chicken is done, in small dish blend flour, sour cream & a little chicken broth together with a whip; thoroughly. Remove chicken from pan & slowly stir in flour/sour cream mixture into sauce stirring continually until sauce becomes a little thick. Return chicken to sauce & simmer together for 5 minutes. Serve with Dumplings

Roast Chicken with Garlic, Lemon and Fresh Herbs

1 whole chicken
4 whole cloves garlic, peeled
1 lemon, quartered
4 sprigs each – rosemary, thyme, oregano and sage (or ¼ tsp. each dried herbs)
salt and pepper (preferably cracked pepper)

Preheat oven to 500 degrees. Remove neck and giblets from chicken an rinse with warm water. Squeeze lemon juice away, and place lemon quarters, whole garlic cloves and herbs inside chicken. Rub outside of bird with salt and pepper. Place bird in shallow roasting pan. Roast at 500 degrees for 15 minutes, reduce heat and finish cooking at 375 degrees for approximately 30 minutes more, or until juices run clear. Let rest 10 minutes and enjoy. Serves 4.

Crescent Chicken Bundles

2 packages (3 ounces each) softened cream cheese
4 Tbsp. melted & divided butter or margarine
2 Tbsp. milk
½ tsp. milk
¼ tsp. pepper
4 cups cubed cooked chicken
2 tubes (8 ounces each) refrigerated crescent rolls
1 cup crushed seasoned stuffing croutons

In a mixing bowl, beat cream cheese, 2 Tbsp. butter, milk, salt, & pepper until smooth. Stir in chicken. Unroll crescent tool dough & separate into 8 rectangles; press perforations together. Spoon about ½ cup chicken mixture onto center of each rectangle. Bring edges up to center and pinch to seal. Brush with remaining butter. Sprinkle with crushed croutons, lightly pressing down. Transfer to ungreased baking sheets (Can be frozen for later use for up to 2 months). Bake at 350° for 20-25 minutes of until golden brown. Serves 8.

Moist Cooked Chicken Meat

Bring large pot of water to boil. Remove giblets from a whole (3 pound) chicken and add to boiling water; leaving in for 1 minute. Remove chicken until water returns to a boil. Return chicken to pot; turn off heat, cover and let set 1 hour. Remove chicken, skin and de-bone.

Easy Baked Chicken Breasts

8 chicken breasts (boned and skinned)
8 slices Swiss cheese
1 can cream of chicken or cream of mushroom soup
¼ cup dry white wine
1 cup herb-seasoned stuffing mix (crushed)
2 to 3 Tbsp. butter (melted)

Preheat oven to 350°. Arrange chicken in a lightly greased 9- X 13-inch baking dish. Top with swiss cheese slices. Combine soup and wine; stir well. Spoon soup/wine sauce over chicken, and sprinkle with stuffing mix. Drizzle butter over stuffing crumbs and bake at 350° for 45 minutes. Serves eight.

Mexican Salsa Chicken

2 whole chicken breasts, skinned, halved, boned
4 ounces (about 1 cup) shredded Monterey Jack cheese
1/3 cup flour
1/8 tsp. garlic powder
1/8 tsp. paprika
1/8 tsp. chili powder
3 tbsp. oil
¼ cup salsa

Place 1 chicken breast half boned side up between two pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about ¼-inch thick. In shallow dish, combine flour, garlic powder, paprika and chili powder. Coat chicken with flour mixture. Heat oil in large skillet over medium-high heat. Cook chicken in oil 3-4 minutes on each side or until lightly browned and no longer pink. Reduce heat; spoon 1 tbsp. tomato salsa onto center of each chicken breast half. Sprinkle evenly with cheese. Cover; cook until cheese melts. Serve with additional salsa, if desired. Yields 4 servings.

Stuffed Cornish Hens

Stuffing:
2 cups water
1 cup brown rice
2/3 cup pine nuts or chopped hazelnuts
4 Tbsp. raisins
1 cup chicken stock
2 Tbsp. minced flat-leaf parsley
1 Tbsp. fresh rosemary
1 Tbsp. fresh thyme
2 Tbsp. melted butter
½ tsp. salt
¼ tsp. pepper

Bring the water to a boil. Add rice & simmer 15 minutes. Drain; mix salt & pepper. Refrigerate 3 hours or overnight.

Hens:
6 small Cornish hens
1 tsp. salt
½ tsp. pepper
2 Tbsp. melted butter
2/3 cup chicken stock

Heat oven to 475°. Rinse hens & dry. Season hens with salt & pepper inside and out. Place stuffing loosely inside; tie legs together with string. Keep remaining stuffing in oven-proof dish.

Place hens in roasting pan without crowding; brush with melted butter. Roast 10 minutes, and baste with stock. After 20 more minutes, baste again. Reduce heat to 350° and begin baking remaining stuffing (25+ minutes).

Chicken with Artichokes

4 chicken breast halves, boned and skinned
1 jar (6½ ounces) marinated artichoke hearts, drained
1 cup (4 ounces) shredded mozzarella cheese
¼ cup (1 ounce) grated Parmesan cheese, divided
2 Tbsp. flour
¼ tsp. salt
¼ tsp. paprika
2 Tbsp. olive oil
½ cup dry white wine
Chopped parsley

Pound chicken breast to 1/8-inch thickness. Coarsely chop artichoke hearts. Place about 1 Tbsp. chopped artichokes on each piece of chicken. Top each with ¼ cup mozzarella cheese. Roll up; secure with a toothpick. Combine 2 Tbsp. grated cheese, flour, salt, and paprika; coat each chicken piece lightly. Heat oil in medium skillet over medium heat. Add chicken; lightly brown on all sides, about 5 minutes. Add wine. Bring to a boil. Reduce heat; simmer, covered, until chicken is cooked through, about 10 minutes, turning chicken once during cooking. Remove chicken from pan; keep warm. Bring pan juices to a boil; reduce heat and simmer until lightly thickened. Stir in remaining chopped artichokes. Pour sauce over chicken. Sprinkle with remaining grated cheese and chopped parsley.
*Note – I like to serve this with angel hair pasta in a white cream sauce and steamed zucchini & carrot combo seasoned with thyme and butter. I also serve cheesy stuffed mushrooms as an appetizer.

Chicken Seville

¼ cup olive or salad oil
3 to 4 pounds chicken thighs (or any chicken pieces)
2 medium green peppers, seeded and cut in strips
1 large onion, cliced
½ cup minced cooked ham
2 garlic cloves, minced or crushed
1 28-ounce can tomatoes, drained
2 tsp. salt
¼ tsp. pepper
1/8 tsp. fennel seed
1/8 tsp. marjoram leaves
1/8 tsp. thyme leaves
1 3¼-to 3½-ounce can black olives, drained and halved
1 10-ounce jar pimento-stuffed green olives, drained and halved

In a large skilled over medium-high heat, in hot oil, brown chicken; remove to plate. In same skilled over medium heat, in remaining oil, cook green peppers, onion, ham and garlic, stirring occasionally, until vegetables are tender, about 5 minutes. Spoon oil from skillet and discard. To vegetables in skillet, add chicken, tomatoes and next 5 ingredients. Over high heat, heat to boiling. Reduce heat to low; cover; simmer 20 minutes or until chicken is fork-tender. Add olives; cook 5 minutes longer. When chicken is done, with fork, remove to warm platter; keep warm. Increase heat to high and cook vegetable mixture until think and reduced by half, about 5 minutes, stirring often; spoon over chicken.

Pan-Browned Chicken & Artichokes

1 Tbsp. olive oil
1 pound chicken breast tenders, cut into bite-size pieces
¼ tsp. salt
¼ tsp. coarsely ground black pepper
1 clove garlic, crushed
½ cup chicken broth
1 tsp. cornstarch
½ tsp. freshly grated lemon peel
1 can (14 ounces) artichoke hearts, rinsed, drained, and each cut in half
1 pint grape tomatoes or cherry tomatoes
Chopped fresh parsley leaves and lemon-peel slivers for garnish

In a nonstick 12-inch skillet, heat olive oil over medium-high heat until hot. Add chicken, salt, and pepper, and cook until chicken is lightly browned, about 5 minutes, stirring often. Meanwhile, in cup, mix garlic, chicken broth, cornstarch, and grated lemon peel. To chicken in skillet, add artichokes, tomatoes, and chicken-broth mixture. Heat to boiling, stirring; boil 1 minute. Garnish with parsley and lemon-peel slivers. Makes four main dish servings.

Honey-Mustard Chicken

1/3 cup Dijon mustard
1/3 cup honey
2 Tbsp. chopped fresh dill or 1 Tbsp. dried dill
1 tsp. freshly grated orange peel
1 (2½-pound) chicken, quartered

Preheat oven to 400°. Combine mustard and honey in a small bowl. Stir in dill and orange peel. Turn chicken over. Gently pull back skin and brush meat with sauce. Gently pull skin back over sauce. Line a baking sheet with foil. Place chicken, skin-side down, on prepared pan. Brush sauce on top of chicken; coat well. Brush skin with remaining sauce. Bake until juices run clear when thickest portion of meat is pierced with a knife, about 30 minutes.

Chinese Cashew Chicken

2 pounds boneless chicken breasts
4 Tbsp. olive oil
2 Tbsp. soy sauce
1 tsp. salt
1½ tsp. sugar
Dash pepper & garlic powder
¼ cup cornstarch (or flour)
1 (14-ounce) can chicken broth
1 cup chopped celery
1 (14-ounce) can chopped carrots
Fresh parsley
Whole cashews to taste
Optional:
Sliced water chestnuts
½ can peas
Sliced mushrooms
Broccoli

De-fat & wash chicken. Slice chicken breasts into chunks. Heat oil in large skillet. Add chicken, soy sauce, salt, sugar, pepper & garlic powder. Cook 10 minutes; turn & cook additional 10 minutes.

Add chicken broth. In a cup, make paste of cornstarch (or flour) and 1/3 cup water, stirring to dilute any lumps. Slowly stir into chicken mixture. Add celery, carrots, parsley & any optional items. Cook, stirring until slightly thickened & translucent. Add cashews & stir. Serve over rice or Chinese noodles.

Ginger and Soy-Glazed Chicken

One 2-inch piece ginger root
1 clove garlic, minced
3 Tbsp. soy sauce
1 Tbsp. sesame oil
2 tsp. rice vinegar
One 3-pound chicken

Heat oven to 375
. Peel ginger and grate 1 Tbsp. Combine grated ginger, garlic, soy sauce, sesame oil and vinegar. Rub chicken cavity with about 1 Tbsp. of this mixture. Slice remaining ginger and put in cavity. Put chicken on a rack in a roasting pan and bake 30 minutes. Baste with ginger mixture. Continue baking chicken, basting every 15 minutes until juices run clear when an inner thigh is pierced, about 45 minutes or longer.

Sunshine Chicken

½ cup lemon juice
½ cup orange juice
2 Tbsp. chicken bouillon granules
1 Tbsp. minced garlic
1 tsp. dried oregano
1 tsp. crushed red pepper
2 pounds fresh chicken
1 gallon-size Ziploc bag

Combine liquid ingredients and spices in bag to create marinade. Place chicken in bag, seal, and marinate in refrigerator for 2 hours. Grill, bake, broil or sauté chicken as desired until fully cooked. Refrigerate leftovers.

Pork...the other white meat LOL:

Tracy Lawrence Ribs

5 cups hickory chips
2 Tbsp. Brown sugar
2 tsp. hot chili powder
½ tsp. paprika
¼ tsp. salt
¼ tsp. celery seed
¼ tsp. pepper
½ tsp. granulated sugar
5 pounds trimmed pork spareribs or St. Louis-style pork ribs
Whiskey Glaze (recipe follows)

Combine hickory chips with water to cover and let soak for 4 to 6 hours. In a bowl, combine sugar and seasonings and rub over ribs. Refrigerate for 4 to 6 hours. Preheat a grill with a center drip pan until hot. Put drained hickory chips on top of hot coals. Cut ribs into serving pieces and grill, covered, over moderate heat for 45 to 50 minutes, or until well colored. Brush occasionally with Whiskey Glaze during last 15 minutes. Preheat the oven to 350 degrees. Put ribs in a baking pan and drizzle with remaining glaze and pan drippings, adding a little water or beer if desired. Bake, covered, for 30 minutes.

Whiskey Glaze

3 shots Jack Daniel’s whiskey
½ can of beer
¼ cup dark molasses
¼ cup teriyaki sauce
¼ cup extra virgin olive oil
Dash of Tabasco or Rattlesnake Sauce

In a saucepan combine all ingredients well and bring to a boil. Simmer for 2 to 3 minutes, being careful not to let it burn.

Wet or Dry Shredded Pork Burritos

One 4 to 6 pounds pork shoulder roast (or any pork roast will do)
1 large yellow or brown onion, chopped
3 cloves garlic, minced
1 28-ounce can peeled and diced tomatoes, drained
3 7-ounce cans diced green chilies
2 cubes beef bouillon, or 2 tsp. powdered beef bouillon
1 tsp. oregano
½ tsp. black pepper
2 or more tsp. salt
2 Tbsp. A-1 steak sauce or Worcestershire sauce
1 Tbsp. soy sauce
12 dashes cayenne pepper sauce
Flour tortillas
Shredded cheddar cheese
Sour cream for topping (optional)

Cut pork into 1 to 1½-inch cubes, trimming fat and gristle as you go. Add pork cubes to a large soup pot or Dutch oven and add enough water to cover pork by one inch. Add all other ingredients and simmer, stirring occasionally for 1½-2 hours, or until tender. With a potato masher (or wire whisk if you don’t have a masher), mash pork cubes until mostly shredded. Adjust seasoning, and simmer for 20 minutes longer. Heat tortillas so they will be easy to fold. For ‘dry’ burritos: using a slotted spoon, drain juice from pork filling and roll up in a tortilla (with cheese, if desired) as usual. For ‘wet’ burritos (yummy): same as for dry burritos, but also top rolled burrito with a sprinkling of grated cheese and spoon additional pork with the juices over burrito. Top with a dollop of sour cream, if desired. Eat with a knife and fork. **If not cooking for a crowd, leftover pork filling can be stored in Ziploc bags and frozen for later use. Beef roast may also be substituted for pork.

Fish and seafood:

Salmon in Vodka Cream Sauce with Green Peppercorns

8 Tbsp. butter
1 onion, thinly sliced
1 pound fresh spinach
Six 6-ounce salmon filets
Salt and freshly ground pepper
3 Tbsp. olive oil
1½ cups whipping cream
½ cup vodka
2 Tbsp. green peppercorns in water, drained, crushed
3 Tbsp. fresh lime juice
¼ cup snipped fresh chives

Preheat oven to 350 degrees. Combine 4 Tbsp. butter and onions in large Dutch oven. Cover and bake until onion is golden brown, stirring occasionally, about 45 minutes. Stir spinach into onion and bake just till wilted, about 3 minutes. Remove from oven, keep warm. Season salmon with salt and pepper. Heat oil in heavy large skillet over high heat. Add salmon in batches and cook about 3 minutes per side for medium doneness. Transfer to platter. Tent with foil to keep warm. Pour off excess oil from skillet. Add cream and vodka and boil until slightly thickened, about 4 minutes. Add green peppercorns and remaining 4 Tbsp. butter and stir until butter is just melted. Mix in lime juice; season with salt & pepper. Divide spinach and onion mixture among plates. Top each with a salmon filet. Spoon sauce over and sprinkle with snipped chives.

Stuffed Sole

1 cup chopped onion
2 cans (4½ ounces each) shrimp, rinsed and drained
1 jar (4½ ounces) sliced mushrooms, drained
2 Tbsp. butter or margarine
½ pound fresh cooked or canned crabmeat, drained and cartilage removed
8 sole or flounder fillets (2 to 2½ pounds)
½ tsp. salt
¼ tsp. pepper
¼ paprika
2 cans (10¾ ounces each) condensed cream of mushroom soup, undiluted
1/3 cup chicken broth
2 Tbsp. water
2/3 cup shredded cheddar cheese
2 Tbsp. minced fresh parsley
Cooked wild, brown or white rice or a mixture, optional

In a saucepan, sauté onion, shrimp and mushrooms in butter until onion is tender. Add crabmeat; heat through. Sprinkle fillets with salt, pepper and paprika. Spoon crabmeat mixture on fillets; roll up and fasten with a toothpick. Place in a greased 13- X 9-inch baking dish. Combine the soup, broth and water; blend until smooth. Pour over fillets. Sprinkle with cheese. Cover and bake at 400 degrees for 30 minutes. Sprinkle with parsley; return to the oven, uncovered, for 5 minutes or until the fish flakes easily with a fork. Serve over rice if desired. Yield: 8 servings.

‘The Ice Blue-Eyed Man At The 4th Avenue Street Fair Salmon Recipe’

Equal parts of soy sauce and sherry (cooking wine)
Crushed garlic and fresh ginger (finely grated) – in equal parts or more of whichever you prefer – the ice blue-eyed man says lean toward the ginger.

Place entire salmon into the above mixture and marinate in the refrigerator for @ 8 hours. Grill or broil for 12-15 minutes, skin side up; turn salmon over and cook an additional 5 to 10 minutes, checking for doneness. Garnish with dill weed, shallots and/or minced green onion. Serve with fresh lemon wedges and tartar sauce, if desired.

Skillet Cajun Shrimp

½ cup Cajun spice mix
1½ cups (12-ounces) dark beer
2 cups heavy cream
1 pound medium shrimp, peeled and de-veined
½ tsp. red pepper flakes

In a large, heavy saucepan, mix the Cajun spice mix and beer. Cook over medium heat, stirring constantly with a wire whisk to make a thick paste. Do not allow the mixture to burn. Gradually stir in the cream to make a smooth sauce. Cook over medium heat, stirring occasionally, for 8 to 10 minutes, or until the sauce thickens slightly and turns a rich rust color. Add the shrimp and red pepper flakes. Reduce the heat and cook shrimp over low heat for 2 to 3 minutes, or until the shrimp are pink and opaque. Taste and adjust the seasoning. Serve in individual skillets or bowls with your favorite bread.

Sole with Creamed Mushrooms

Prep/Cook time: about 35 minutes

½ pound minced mushrooms
¼ cup finely chopped shallots
2 Tbsp. butter or margarine
½ cup marsala or dry white wine
½ tsp. dried thyme
¼ cup whipping cream
1 pound (approx.) boned, skinned sole fillets (8 equal size)
½ cup shredded swiss cheese
Optional:
Thyme sprigs
Salt

In a 10- to 12-inch frying pan (high heat), stir mushrooms and shallots in butter until mushrooms are browned, about 10 minutes. Add thyme, marsala and cream. Stirring often, boil until mixture is pale gold color with no free-flowing liquid (6-7 minutes). Cool to room temperature.

Rinse sole, pat dry, & lay flat. Spoon mushroom mixture equally onto fillets to coat. Roll fillets from narrow end and set seam down on a sheet of foil (9- X 13-inches).

Have barbeque ready with direct heat at hot. Set foil with fish on grill and cover with lid (vent if using charcoal). Cook until sole is opaque but moist-looking in thickest part (cut to test; 8 minutes). Last 2 minutes, sprinkle with cheese. Garnish with thyme sprigs. Add salt to taste.

Thai Scallops with Asparagus

Prep/Cook time: 18 minutes

1½ pounds sea scallops
1 Tbsp. cornstarch
1½ Tbsp. olive oil
1½ tsp. minced & peeled fresh ginger
2 garlic cloves, minced
2 cups (½ pound), (2-inch) sliced asparagus
½ cup fat free/less sodium chicken broth
1 Tbsp. fresh lemon juice
1 Tbsp. low sodium soy sauce
1 tsp. chili puree with garlic sauce
2 Tbsp. chopped fresh basil
½ tsp. grated lemon rind
2 cups hot cooked long-grain rice
Basil Sprigs optional

Combine scallops & cornstarch. Heat olive oil in a large nonstick skillet on medium-high heat. Add scallops; stir-fry 4 minutes. Remove scallops from skillet. Add ginger & garlic; stir-fry 10 seconds. Stir in asparagus & next 4 ingredients; cook uncovered for 2 minutes.

Return scallops to skillet; cover & cook for 1 minute. Remove from heat, stir in chopped basil and lemon rind. Serve with rice. Garnish with basil sprigs if desired.

Seafood Enchiladas

Prep/Cook time: 1¼ hours

3 cups fat-skimmed chicken broth
2 fresh or thawed lobster tails (½ pound each)
¾ pound peeled, de-veined fresh or thawed raw shrimp (31–40 per pound)
3 Tbsp. butter or margarine
1 peeled and chopped onion (½ pound)
1 peeled and pressed garlic clove
¼ cup all purpose flour
¼ pound rinsed, dried and finely chopped mushrooms
¼ cup all purpose flour
1/3 cup Brandy (optional)
1 can (19 ounces) green enchilada sauce
1 can (7 ounces) diced green chilies
12 corn tortillas (6-inch)
3 cups (¾ pound) shredded jack cheese
1 cup diced tomatoes
2/3 cup thinly sliced green onions

Bring chicken broth to boil & add lobster tails; cover, reduce heat & simmer until lobster tail is opaque but still moist-looking in thickest part (8-10 minutes). Cool tails.

Return broth to boil. Cut shrimp into 1-inch pieces & add to pan; cover, reduce heat & simmer until shrimp is opaque but still moist-looking in thickest part (1-1½ minutes). Cool shrimp. Save broth.

Cut tails and shrimp into 1-inch chunks.

Melt butter & add chopped onion, garlic & mushrooms until lightly browned (10 minutes). Sprinkle flour over vegetables and stir until evenly coated. Whisk in 2 cups reserved broth & add Brandy until mixture boils. Add lobster and shrimp. Season to taste with salt and pepper.

In blender, mix in reserved broth, enchilada sauce & chilies. Pour 1½ cups of mixture into pan. Stack 6 warm tortillas & dip into mixture until coated. Spread 1/3 cup seafood filling in center of each tortilla and roll to enclose. Set seam down into shallow 2 ½-3 quart baking dish. Heat remaining tortillas and repeat. Sprinkle cheese to cover. Bake at 350° until center is hot (25 minutes). Sprinkle band of tomatoes, then green onions down center or each. Add salt and pepper to taste.

Crawfish Pie

½ stick (4 Tbsp.) butter or margarine
1 cup chopped onions
½ cup chopped bell peppers
½ cup chopped celery
1½ tsp. salt
½ tsp. cayenne
¼ tsp. ground black pepper
½ cup diced canned tomatoes
1 pound crawfish tails
2 Tbsp. chopped parsley
2 Tbsp. flour
1 cup water
1 9-inch pie crust

Preheat oven to 400 degrees. Melt butter in large skillet over medium-high heat. Add the onions, bell peppers, celery, salt, cayenne, and black pepper. Sauté for about 8 minutes or until golden and wilted. Add the tomatoes and cook for about 6 minutes, stirring occasionally. Add the crawfish tails and parsley. Cook, stirring occasionally for about 4 minutes. Dissolve the flour in water and add to pan. Stir for about 2 minutes or until the mixture thickens. Remove from heat. Let cool for at least 30 minutes. Pour mixture into pie crust. Place the pie on a baking sheet and bake for about 45 minutes, or until the edges of pie crust are golden. Cool for several minutes. Cut into wedges and serve.

Shrimp Fried Rice

1½ cups brown rice
2 Tbsp. finely minced garlic
3 cups plus 2 Tbsp. chicken broth, plus more if needed
½ tsp. chopped fresh thyme leaves
1 tsp. sesame oil
2 Tbsp. finely minced fresh ginger
1 Tbsp. finely minced lemon zest
1/3 cup finely minced shallots
½ pound medium shrimp, de-veined, peeled and halved
¾ cup halved, thinly sliced onion
1 cup finely diced red bell pepper
2 cups coarsely chopped Chinese cabbage
1 cup bean sprouts
2 Tbsp. soy sauce
2 Tbsp. dry sherry
¼ cup finely minced fresh chives
2 large egg whites, lightly beaten
1 cup frozen peas, thawed

In a saucepan, combine the rice, 1 Tbsp. of the garlic, 3 cups chicken broth and the thyme and bring to a boil over high heat. Reduce the heat to low, cover and simmer for 45 to 55 minutes, until the rice is tender and the liquid absorbed.

In a wok or large skillet, heat the oil and remaining 2 Tbsp. broth over high heat. Cook the remaining 1 Tbsp. garlic, the ginger, lemon zest, and shallots for 1 to 2 minutes, until pink. Add the onion, pepper, cabbage and sprouts and cook stirring constantly, for 2 minutes. Add the soy sauce, sherry and more broth, if necessary, and toss for 1 minute. Add the chives and cooked rice and toss. Make a small hole in the center of the rice and pour in the egg whites; fold into the rice mixture. Fold in the peas and cook for 1 minute. Serve immediately.

Casseroles:

Green Chili Chicken Enchiladas

2 medium onions
2 cans chopped green chilies
1 recipe Sunshine Chicken (see recipe – Main Dish/Poultry)
24 corn tortillas
2 bags shredded jack & cheddar cheese
3 cans green enchilada sauce (I use Hatch brand)

Prepare the chicken according to the recipe. Chop onion and sauté. Throw green chilies in with the onions. Heat 1 can of sauce in a small pan. Throw corn tortillas in the sauce, one at a time. Fill each tortilla with chicken, onion, chilies and cheese. Roll ‘em up. Fill the pan. Pour the remainder of the sauce on top of everything. Cover with remaining cheese. Cook at 350° for 30 minutes.

Enchilada Casserole

1 can each – cream of mushroom & cream of chicken soups – undiluted
2 lbs. Hamburger
½ cup chopped onion
1 10-ounce can mild enchilada sauce
1 or 2 cans diced green chilies
1 dozen flour tortillas (preferably hand-made)
1 small (regular) size can refried beans
Grated cheddar cheese – about 4+ cups grated
1 small can sliced black olives
*Optional – add a layer of ¾ cup mild picante sauce or salsa just before the last layer of cheese

Brown hamburger, adding chopped onion halfway through cooking. Drain and return to pan. Heat soups, enchilada sauce, chilies and olives, whisking to blend. Remove from heat. Add ½ of sauce mixture to meat. Butter or use non-stick cooking spray on a larger-than 13 X 9-inch casserole dish, then alternate layers of tortillas, beans, meat, sauce & cheese. Assemble 3 layers in all. *Optional – add salsa/picante sauce just before last layer of cheese. Bake at 350° for about 30 minutes. Let stand 5 minutes before serving. Freezes and reheats well. *Note – 2 cups chopped or shredded cooked chicken can be substituted for hamburger.

Creamed Curried Chicken and Rice Casserole

1 cup rice
2 tsp. canola or corn oil
1 cup chopped onion
2 tsp. curry powder
¾ tsp. salt
¼ cup flour 2 cups skim milk
2 cups thawed frozen peas
4 carrots, peeled and chopped into ¼-inch pieces
1 red pepper, chopped in ¼-inch pieces
1 Tbsp. lemon juice
2 cups chopped cooked chicken breast (or one 10-ounce pkg. Cooked chicken breast)
½ cup cilantro, chopped
Nonstick cooking spray

Cook rice as directed on package. Preheat oven to 400°. Over medium-high heat, sauté onion, curry and salt in oil for 3 minutes. Stir in flour. Whisk in milk ¼ cup at a time. Bring liquid to a boil and immediately reduce the heat and continue cooking, whisking frequently for another 6 minutes or until the sauce thickens. Combine the sauce, cooked rice, peas, carrots, red pepper, lemon juice, chicken and cilantro. Place mixture in 8- X 8-inch baking dish coated with cooking spray. Cover with foil and bake 20 minutes. Remove foil and bake 10 minutes longer.

Macaroni & Cheese

1 pound Velveeta cheese
12 ounces elbow macaroni, cooked and drained
1 5-ounce can evaporated milk
½ cup (1 stick) of butter

Heat milk and butter, and then add cheese (cut up into chunks). Stir until smooth; add macaroni. Blend well.

Four-Cheese Spinach Lasagna

2 cups chopped fresh broccoli
1½ cups julienned carrots
1 cup sliced green onions
½ cup chopped sweet red pepper
3 garlic cloves, minced
2 tsp. vegetable oil
½ cup all-purpose flour
3 cups milk
½ cup grated Parmesan cheese, divided
½ tsp. salt
¼ tsp. pepper
1 pkg. (10 ounces) frozen chopped spinach, thawed and well drained
1½ cups small-curd cottage cheese
1 cup (4 ounces) shredded mozzarella cheese
½ cup shredded Swiss cheese
12 lasagna noodles, cooked and drained

In a skillet, sauté the vegetables and garlic in oil until crisp-tender. Remove from heat; set aside. In a heavy saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; add ¼ cup Parmesan cheese, salt and pepper. Cook 1 minute longer or until cheese is melted. Remove from heat; stir in spinach. Set 1 cup aside. In a bowl, combine cottage cheese, mozzarella and Swiss. Spread ½ cup of spinach mixture in a greased 13-X 9-X 2-inch baking dish. Layer with four noodles, half of the cheese mixture and vegetables and ¾ cup spinach mixture. Repeat layers. Top with remaining noodles, reserve spinach mixture and remaining Parmesan cheese. Cover and bake at 375° for 35 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand 15 minutes before cutting. Yield: 12 servings.

Hospitality Casserole (Brunch)

1½ cups (6 ounces) shredded cheddar cheese
¾ cup sugar
6 Tbsp. all-purpose flour
2 (20-ounce) cans pineapple chunks in juice, drain & set aside
1 1/3 stacks crushed Ritz crackers
½ cup melted butter

Combine first 3 ingredients. Add pineapple & ½ cup drained juice, stirring well. Spoon into a greased 9-inch square baking dish. Sprinkle with crushed crackers & drizzle with melted butter. Bake at 350° for 30 minutes. Serve immediately. Serves 8

Easy Spinach Lasagna

1 container (16 ounces) cottage cheese (small curd)
½ cup grated Parmesan cheese
1 box (10 ounces) frozen chopped spinach, thawed and drained well
9 uncooked lasagna noodles
1 jar (28 ounces) spaghetti sauce
3 cups (12 ounces) shredded mozzarella
½ tsp. garlic powder
½ tsp. basil leaves
½ tsp. oregano leaves
1/8 tsp. each salt and pepper

Preheat oven to 350 degrees. Combine cottage cheese, Parmesan cheese, garlic powder, basil, oregano, salt, pepper and spinach; set aside. Place noodles in greased 9-X 13-inch baking dish. Cover with 1/3 sauce, then 1/3 cottage cheese mix and 1/3 mozzarella. Repeat layers 2 more times. Cover the dish tightly with aluminum foil. Bake for 1 hour, let stand 15 minutes before cutting and serving.

Lazy Day Overnight Lasagna

1 pound mild Italian sausage or ground beef (or half of each)
1 32-ounce jar spaghetti sauce
1 cup water
1 15-ounce container ricotta cheese
2 Tbsp. chopped fresh chives
½ tsp. oregano
1 egg
1 8-ounce package uncooked lasagna noodles
1 16-ounce package sliced mozzarella cheese
2 Tbsp. grated Parmesan cheese

In a large skillet, brown beef/sausage; drain well. Add spaghetti sauce and water, simmer five minutes. In a medium bowl combine ricotta cheese, chives, oregano, egg; mix well. In bottom of ungreased 9 X 13-inch baking dish spread 1½ cups meat sauce, top with ½ of uncooked noodles ½ of ricotta mixture and ½ of the mozzarella cheese. Repeat with remaining noodles, ricotta and mozzarella. Top with remaining meat sauce. Sprinkle with Parmesan cheese, cover and refrigerate overnight. Heat oven to 350 degrees. Bake, uncovered, for 50–60 minutes. Let stand 15 minutes before serving. You can also cook this right after preparing it.

Chicken Enchilada Casserole

1 can (10¾-ounces) cream of chicken soup
1 jar (8 ounces) Cheese Whiz
2 cups chopped, cooked or canned chicken
1 can (4 ounces) chopped green chilies, drained
12 to 16 corn tortillas
2 10-ounce cans enchilada sauce
1 to 2 cups shredded lettuce
½ cup chopped tomatoes

Preheat oven to 350°. Combine soup and cheese until well blended. Add chicken and green chilies. Spread ½ cup of chicken mixture over bottom of a 2-quart or 13 X 9-inch baking dish. Layer 4 to 6 of the tortillas, dipping each in enchilada sauce. Add 1/3 of the remaining chicken mixture. Repeat layers two more times. Cover with foil; bake 20 minutes. Remove foil, and continue baking 15 minutes. Top with lettuce and tomatoes before serving.

Chicken Casserole

6 Chicken Breasts
1 can cream of chicken Soup
1 can cream of mushroom Soup
1 can chicken broth
1 cup water
1 cup rice (not Minute Rice)
½ stick margarine

Salt & pepper

Mix all liquids & rice in casserole dish. Arrange chicken in dish. Melt margarine and pour over top. Salt and pepper to taste. Bake at 350° for 1½ hours.

Swiss Enchiladas

2 cups chopped cooked chicken or turkey
½ of one 4-ounce can green chilies
1 7-ounce can green chili salsa sauce
½ tsp. salt
2 cups whipping cream
12 corn tortillas
Salad oil or shortening for frying tortillas
1½ cups shredded Jack cheese

Combine chicken, chilies, and chili sauce for filling. Mix salt with cream for sauce. Fry each tortilla in medium-hot oil a few seconds until it blisters and is limp, and then dip into cream. Fill with chicken mixture. Roll and place in an ungreased baking pan, flap side down. When all tortillas are filled, pour remaining cream over them. Sprinkle with cheese. Bake uncovered in 350 degree oven for 15-20 minutes or until thoroughly heated. Serves 12.

Meaty Spinach Manicotti

2 pkgs. (8 ounces each) manicotti shells
¼ cup butter or margarine
¼ cup all-purpose flour
2½ cups milk
¾ cup grated Parmesan cheese
1 pound bulk Italian sausage
4 cups diced cooked chicken or turkey
2 pkgs. (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 eggs, beaten
1 cup (4 ounces) shredded mozzarella cheese
2 cans (26-1/2 ounces each) spaghetti sauce
¼ cup minced fresh parsley

Cook manicotti according to package directions. Meanwhile, melt butter in saucepan. Stir in the flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese until melted; set aside. Drain manicotti; set aside. In a skillet, cook the sausage over medium heat until no longer pink; drain. Add the chicken, spinach, eggs, mozzarella cheese and ¾ cup white sauce. Stuff into manicotti shells. Spread ½ cup spaghetti sauce each in two ungreased 13-X 9-X 2-inch baking dishes. Top with manicotti. Pour remaining spaghetti sauce over the top. Reheat the remaining white sauce, stirring constantly. Pour over spaghetti sauce. Bake, uncovered, at 350° for 45-50 minutes. Sprinkle with parsley. Yield: 14-16 servings.

Pork Chop Casserole (1)

6-8 pork chops (preferably breakfast chops)
1 loaf of white bread
1 can cream of chicken soup
1 can cream of mushroom soup
½ cup butter

Cut pork chops into 2-inch pieces; remove bones. In a large skillet, melt butter and place pork chops in pan over medium to medium-high heat. Brown both sides and remove from heat. Tear enough bread slices into 1 to 2-inch pieces to cover the bottom inch of a large casserole dish. Remove pork chops from skillet and pour the remaining butter over torn bread. Place pork chops on top of bread in dish. In a bowl, combine soups and pour over top of casserole. Place in preheated 325° oven for about 30 minutes.

Potato Lasagna

2 cups chicken broth
¼ cup cornstarch
1 onion, chopped
1 tsp. oil
2 cups milk
¼ tsp. granulated garlic or garlic powder
½ tsp. ground pepper
½ cup shredded Fontina cheese
2 pkgs. frozen spinach, thawed
2 pounds russet potatoes
½ pound thin-sliced cooked ham
2 Tbsp. Parmesan cheese

Blend broth and cornstarch until smooth. Sauté onion in 1 tsp. oil until wilted. Add broth mixture, milk, garlic and pepper. Stir until mixture boils. Remove from heat; add cheese and stir until melted. Squeeze liquid from spinach. Scrub and peel potatoes. Cut lengthwise into 1/8-inch thick slices. Lightly oil a 9 X 13-inch casserole dish. Overlap 1/3 of the potatoes over bottom of dish. Cover evenly with ½ of the ham and ½ of the spinach. Spoon 1/3 of the cheese sauce over the spinach layer. Repeat layers, ending with potatoes. Coat last layer of potatoes with remaining sauce. Bake, covered, in a 375° oven for 30 minutes. Uncover and continue baking until top is browned and potatoes are tender (about 1 hour longer). Sprinkle Parmesan on top and bake 5 minutes more.

Chicken and Wild Rice Casserole

2 (6.2-ounce) pkgs. fast cooking long grain/wild rice mix
¼ cup butter or margarine
2 medium onions, chopped
4 stalks celery, chopped
2 (8-ounce) cans sliced water chestnuts, drained
5 cups cooked chicken, chopped
4 cups (1 pound) shredded cheddar cheese, divided into 3 cups and 1 cup
2 (10¾ ounce) cans cream of mushroom soup, undiluted
2 (8-ounce) containers sour cream
1 cup milk
1 tsp. salt
½ tsp. pepper
½ cup soft bread crumbs (optional)

Prepare rice according to package; set aside. Melt butter in large skillet over medium heat; add onion, celery and water chestnuts. Sauté 10 minutes or until tender. Stir in rice, chicken, 3 cups of the cheese and the next 5 ingredients. Spoon mixture into lightly greased 15-X 10-inch casserole pan. Top with bread crumbs, if desired. Bake at 350° for 30 minutes. Sprinkle with remaining 1 cup of cheese, return to oven and bake until cheese is melted.

Homemade Mac-n-Cheese

1 large pkg. of elbow macaroni
1 large onion – diced
½ stick (4 Tbsp.) butter or margarine
3 pounds Velveeta cheese, sliced ¼-inch thick
Whole milk (approx. 3 cups)

Cook macaroni according to directions. Layer as follows in large casserole dish:

Noodles, butter & top with cheese. Pour milk with butter & cheese on top. Pour milk – not quite covering macaroni & remaining cheese on top. Bake at 350° for 1 hour. Great served with Hillshire Farms polish sausage and biscuits.

Avocado Chicken Casserole

¼ cup butter or margarine
¼ cup all-purpose flour
½ tsp. salt
¼ tsp. each garlic powder, onion powder, dried basil, marjoram and thyme
1½ cups milk
1 cup half-and-half cream
8 ounces medium egg noodles, cooked and drained
3 medium ripe avocados, peeled and sliced
3 cups cubed cooked chicken
2 cups (8 ounces) shredded cheddar cheese

In a large saucepan, melt butter; stir in flour and seasonings until smooth. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. In a greased 13-inch X 9-inch X 2-inch baking dish, layer half of the noodles, avocados, chicken, white sauce and cheese. Repeat layers. Cover and bake at 350° for 20-25 minutes. Uncover; bake 5 minutes longer or until bubbly. Yield: 6 servings.

Poppy Seed Chicken Casserole

6 chicken breasts; cut up into small pieces
2 cans of cream of chicken soup
1½ cups sour cream, (10 – 12 ounces)
¼ cup butter
1 package of Ritz crackers
¼ Poppy seeds

Cook chicken by boiling for a few minutes until white and tender. Butter baking dish, mix soup and sour cream together. Put the chicken pieces in the baking dish and cover with the soup mixture. Cover with crushed crackers and poppy seeds. Pour melted butter over top. Bake at 350 degrees for 30 to 40 minutes.

Pork Chop Casserole (2)

1 cup uncooked Minute Rice
1 can beef bouillon
1 tomato, chopped
1 onion, chopped
1 bell pepper, chopped
4 to 6 pork chops

Brown pork chops in skillet. In casserole dish, place rice, pork chopped, onion, tomato and bell pepper. Pour can of bouillon over the above ingredients. Cover and cook at 325° for approximately 30 minutes.

Misc:

Wes’ Buffalo Hump Chili

2 pounds ground buffalo (buffalo can be found in many chain grocery stores)
2 medium onions, chopped fine
2 10-ounce cans Rotel diced tomatoes
6 Tbsp. New Mexico chili powder
1½ tsp. ground comino (cumin seed)
1½ tsp. paprika
3 cloves garlic, minced
2 Tbsp. molasses
1 tsp. oregano leaves
5 to 6 small dried chilies (hot)
1/3 green bell pepper, chopped
1 can black beans (14 ounces)
2 fresh hot peppers, chopped (Wes uses Louisiana long peppers, but any 5-6 rated pepper will do)
½ tsp. crushed garlic
2 to 3 Tbsp. Kosher salt
1 Tbsp. coarsely ground black pepper
1 to 1½ Tbsp. cocoa
1 Tbsp. corn flour (Zatarains), with 3 Tbsp. water

Brown the buffalo. Buffalo is very lean, could clump – so add a little oil if needed to break up as you brown it. Add finely chopped onions, bell pepper and garlic. When onions are clear, add tomatoes, chili pepper, molasses, cocoa, and remaining spices. Add water to barely cover, and simmer until meat is tender. During last 20 minutes of cooking, add black beans and corn flour/water mixture. Top with shredded cheese and spiced sour cream.

Spiced sour cream: you can use taco seasoning or chili powder/cumin/red pepper or even the fajita seasoning. I usually use taco seasoning mixed w/sour cream.

Summertime Pasta

1 large clove garlic, minced
6 large ripe tomatoes, seeded and cut into bite-sized pieces
Salt and pepper to taste
20 fresh basil leaves, torn into small pieces
¼ cup olive oil
1 pound spaghetti
½ to 1 cup freshly grated Parmesan cheese

In a large bowl, combine garlic, tomatoes, basil, salt, pepper and oil. Let stand in a warm spot at least 1 hour. Cook spaghetti 'al dente' (just until done). Add to tomato mixture and toss well. Serve generously topped with Parmesan cheese. Serves four.

Garlic & Herb Fettuccine with Diced Pimientos

6 ounces San Giorgio Garlic & Herb Fettuccine
6 ounces plain fettuccine
1 7-ounce jar diced pimientos, including liquid
1 cup broccoli florettes
3 cloves garlic
2 Tbsp. olive oil
½ bay leaf, broken in pieces
Sprinkle of salt, pepper, garlic powder, & Italian seasonings
1/3 cup grated Parmesan cheese

Cook fettuccine according to package directions, drain. Meanwhile, in large skillet over medium heat, heat olive oil. Add garlic cloves to oil and sauté few minutes. Add drained fettuccine to the large skillet and toss thoroughly. Additional oil may be necessary. Sprinkle with Parmesan cheese.

Bowtie Pasta with Smoked Salmon

3½ ounces smoked salmon, diced
1 medium onion, finely diced
7 ounces heavy cream with a pinch of cornstarch
¼ cup butter
1 pound bowtie pasta
Salt to taste
½ cup Parmesan cheese, freshly grated

Sauté onions in butter, and then add salmon, tomatoes and salt. Let simmer, covered, for 20-30 minutes. Uncover and add cream. Set pan aside. Boil pasta until al dente; drain; add to salmon mixture, blending well. Sprinkle Parmesan on top. Use either fresh or frozen smoked salmon, not canned.

Mexi-corn Lasagna

1 pound ground beef
1 can (17 ounces) drained whole kernel corn
1 can (15 ounces) tomato sauce
1 cup Pace Picante Sauce
1 Tbsp. chili powder
1½ tsp. ground cumin
1 carton (16 ounces) low-fat cottage cheese
2 slightly beaten eggs
¼ cup grated parmesan cheese
1 tsp. crushed oregano leaves
1 tsp. garlic salt
12 corn tortillas
1 cup (4 ounces) shredded cheddar cheese

Brown meat & drain. Add corn, tomato sauce, picante sauce, chili powder, & cumin. Simmer, stirring frequently (5 minutes). Combine cottage cheese, eggs, parmesan cheese, oregano & garlic salt; mix well. Arrange 6 tortillas on bottom & up side of lightly greased 13- X 9- X2-inch backing dish, overlapping as necessary. Top with half the meat mixture. Spoon cheese mixture over meat. Arrange remaining tortillas over cheese, overlapping as necessary. Top with remaining meat mixture. Bake at 375° for 30 minutes or until hot and bubbly. Remove from oven, sprinkle with cheddar cheese. Let stand for 10 minutes & serve with picante sauce. Serves 8.

Dr. Munchies Chili

courtesy of the famous Dr. Munchies of Myrtle Beach, SC.

2 pounds ground beef, browned & drained
2 16-ounce cans dark red kidney beans, drained & washed
1 16-ounce can tomato sauce
1 28-ounce can crushed tomatoes
1/3 cup sliced jalapeno peppers (medium hot)
1 tsp. jalapeno juice
1 jumbo white onion, lightly grilled in butter
3 tsp. chili powder
1 tsp. white pepper
1½ tsp. garlic salt
1 tsp. cayenne pepper

Toppings: Sour cream, shredded cheddar cheese

Mix all ingredients together except toppings. Simmer for about 2 to 3 hours, stirring occasionally. Top with cheese and or sour cream. Serve with cornbread or chips. Chili is best the next day. Enjoy!

Alpine White Chili

1 pound Great Northern Beans or 4 canned White Northern Beans, rinsed
2 onions
1 pound chicken breast
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. Cayenne pepper
1 tsp. cilantro
2 tsp. salt
4 (14-ounce) cans low sodium chicken broth
2 (14-ounce) cans rinsed white sweet corn
1 (4-ounce) can diced green chilies
2 cups water

Soak beans overnight & simmer (only 3 cans). Chop & sauté onion & chicken breast. Add remaining ingredients. When chili is almost done, add another can of beans (mashed) to thicken chili.

Pasta with Sausage and Peppers

2 onions
3 green bell peppers
2 cloves garlic
2 16-ounce cans whole tomatoes
¾ pound sweet Italian sausage
2 Tbsp. olive oil
Salt and pepper to taste
½ tsp. dried oregano
8 ounces spaghetti

Slice onions. Cut peppers into strips. Mince garlic. Drain tomatoes and chop. Slice sausage. Heat 1 Tbsp. oil in a frying pan over medium-high heat. Cook sausage until brown on both sides, about 10 minutes total. Remove and drain. Add 1 Tbsp. oil and the onions to pan and cook until golden, about 10 minutes. Add garlic and cook 1 minute longer. Stir in tomatoes, sausage, ½ tsp. salt and the oregano. Bring to a boil, cover and reduce heat. Simmer until peppers are very soft, about 10 minutes. Remove cover, add ½ tsp. pepper and simmer until liquid thickens, 10 to 15 minutes. Cook the spaghetti and top with sausage/pepper sauce. Serves 4.

Cincinnati Chili

2½ to 3 pounds lean hamburger
2 medium cans Ranch style beans
3 cans Campbell tomato soup
3 to 3½ Tbsp. chili powder

Brown hamburger. Add ingredients. Add 3 cans of water using soup cans. Simmer a couple of hours.

Note: Great over spaghetti with diced onions & shredded cheese.

Spaghetti with Tomatoes, Black olives, Garlic and Feta

3 to 4 large tomatoes, seeded, and cut into pieces
½ cup black olives, pitted
¼ pound feta cheeses, crumbled
3 Tbsp. drained capers
3 Tbsp. chopped flat leaf parsley
¼ tsp. salt
¼ tsp. fresh ground pepper
¾ pound spaghetti
6 Tbsp. olive oil
3 garlic cloves, minced

In large glass or stainless steel bowl, combine first 7 ingredients. In large pot of boiling, salted water, cook spaghetti until done. Drain. Meanwhile, in a small skillet, heat olive oil over moderately low heat. Add garlic, and cook, stirring for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss. Serves 4. This is a great light dish for the summer (especially in Tucson!)

Beef Balls Stroganoff

1 pound ground beef
½ cup milk
½ cup dried bread crumbs
1 tsp. salt
1/8 tsp. freshly ground black pepper
1 Tbsp. minced fresh parsley
3 Tbsp. butter or margarine
1 medium onion, diced fine
1 tsp. Worcestershire sauce
½ green bell pepper, finely diced
¼ pound mushrooms, sliced
½ tsp. paprika
2 Tbsp. flour
1 cup beef stock or 2 beef bouillon cubes dissolved in 1 cup boiling water
½ cup sour cream
Salt and pepper to taste

Combine ground beef, milk, dried bread crumbs, salt, pepper, and parsley. Blend well and shape into 1-inch balls. Melt butter or margarine to sizzling in a large, deep skillet and brown beef balls well on all sides. Remove beef balls, add onion, green pepper, and mushrooms and sauté. Sprinkle paprika and flour over contents of skillet. Pour in the beef stock, stirring constantly and cook until mixture thickens. Blend in the sour cream, and return the beef balls; add Worcestershire sauce and salt & pepper to taste. Heat thoroughly, stirring gently. Serve Beef Balls Stroganoff with buttered noodles or rice. Yield: 4-5 servings. *Note – can also be served as an appetizer (forming smaller meat balls).

Mad Pasta

1 to 2 hot peppers, minced
½ medium onion, chopped
¼ cup olive oil
¼ cup butter
1¾ ounce lean bacon, diced
2 28-ounce cans tomatoes, drained and diced
½ cup Romano cheese, freshly grated
½ cup Parmesan cheese, freshly grated
1 pound penne pasta (or pasta of your choice)

In medium pot, sauté onion, pepper and bacon in oil and butter. When this mixture is golden brown, add wine. When wine has evaporated, add diced tomatoes. Cook over low heat for 45-60 minutes, stirring often. Cook pasta according to package directions and drain. Combine pasta, tomato sauce and cheeses in a separate bowl and mix well. Top with freshly grated Parmesan cheese, if desired.

Variation: I like to add Italian sausage to this dish. First, brown the sausage until cooked throughout. Add to the sauce while it is simmering.

Meaty Spinach Manicotti

2 pkgs. (8 ounces each) manicotti shells
¼ cup butter or margarine
¼ cup all-purpose flour
2½ cups milk
¾ cup grated Parmesan cheese
1 pound bulk Italian sausage
4 cups diced cooked chicken or turkey
2 pkgs. (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 eggs, beaten
1 cup (4 ounces) shredded mozzarella cheese
2 cans (26½ ounces each) spaghetti sauce (or make your own)
¼ cup minced fresh parsley

Cook manicotti according to package directions. Meanwhile, melt butter in a saucepan. Stir in the flour until smooth. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese until melted; set aside. Drain manicotti; set aside. In a skillet, cook the sausage over medium heat until no longer pink; drain. Add the chicken, spinach, eggs, mozarella cheese and ¾ cup white sauce. Stuff into manicotti shells. Spread ½ cup spaghetti sauce each in two ungreased 13- X 9- X 2-inch baking dishes. Top with manicotti. Pour remaining spaghetti sauce over the top. Reheat the remaining white sauce, stirring constantly. Pour over spaghetti sauce. Bake, uncovered at 350° for 45-50 minutes. Sprinkle with parsley. Serves 14-16.

Stuffed Peppers

4 green peppers
½ cup cooked macaroni
¾ cup grated Parmesan cheese
½ cup cooked tomatoes
½ cup breadcrumbs
½ tsp. Worcestershire Sauce
Salt, pepper, paprika to taste
½ can tomato soup

Remove tops & seeds from peppers; boil 5 minutes in salted water. Mix macaroni ½ cup cheese, tomatoes, crumbs, w. sauce & seasonings to taste; drain peppers & stuff with macaroni mixture. Sprinkle remained of cheese on top.

Vodka and Tomato Cream Sauce (Serve over Pasta)

1 Tbsp. butter
1 Tbsp. olive oil
1 small onion, chopped
1 can (28 ounces) diced tomatoes, drained
1 cup whipped cream
¼ cup vodka
¼ tsp. dried crushed red pepper
1 pound penne pasta
Freshly grated Parmesan cheese

Melt butter with oil in heavy saucepan over medium heat. Add onion and sauté until translucent, about 8 minutes. Add tomatoes and cook until almost no liquid remains in pan, stirring frequently, about 25 minutes. Add cream, vodka and red pepper. Boil until thickened to sauce consistency, about 2 minutes. Season to taste with salt and pepper. Pour sauce over pasta cooked al dente; sprinkle with Parmesan cheese and serve.

mmmmmmmmmmmmmmmmm.....spinach lasagne.....I make that. Even the Girl will eat it---that says a lot for it.

A variation on the meatloaf: getcha a packet of Beefy Onion Soup mix and a few shots of Worchestershire Sauce. Bake it at 375 for about 35 minutes. Take it out and drizzle your favorite BBQ sauce on top, throw it back in for another 10-15 minutes.

Pork chops and rice.

A can of Cream of Mushroom soup--split in half with milk.
Pour half on bottom of pan, place pork chops on top.
Season with garlic salt and seasoning salt.
Pour other half of sauce on top. Sprinkle a bit more of seasonings.

Bake at 375 for about 35-45 minutes-depending on size and thickness of chops.

Meanwhile, cook up some rice.

When chops are done, place rice on plate and place a chop with plenty of sauce on top.

(another one the Girl will eat--she's very picky)

Salads ~

Cool Lemon Chicken Salad

½ cup mayonnaise
2 Tbsp. chopped fresh basil or 2 tsp. dried basil
1 Tbsp. fresh lemon juice
1 tsp. grated lemon zest
2 cups chopped, cooked chicken
1 cup halved red or green seedless grapes
½ cup halved snow peas
½ cup thinly sliced red onion
Lettuce leaves

In large bowl, combine mayonnaise, basil, lemon juice and lemon zest. Add chicken & next 3 ingredients; toss gently. Chill and serve on a lettuce-lined platter. Serves four.

Broccoli Salad

Salad
1 large bunch of broccoli, cut up
1 large chopped onion
1 pound fried & crumbled bacon
1 package Cracker Barrel Cheese, cubed

Dressing
½ cup Mayonnaise or salad dressing
2 Tbsp. vinegar
1/3 cup sugar
Mix dressing and stir into salad.

Waldorf ‘Coleslaw’

3 Golden Delicious apples, seeded and chopped into ½-inch cubes
2 Tbsp. lemon juice
***Place apple chunks in lemon juice right away***
2 cups shredded red cabbage
1 cup diced celery
2/3 cup chopped walnuts
Dressing:
2/3 cup mayonnaise
½ cup fat-free sour cream
2 Tbsp. regular sugar
Dash of salt

Serves 6.

Sesame Noodle Salad

2 Tbsp. sesame seeds
¾ pound linguine
1 1-inch piece fresh ginger, peeled and sliced
3 Tbsp. soy sauce
2 Tbsp. rice vinegar
¼ cup peanut oil
2 Tbsp. sesame oil
1 to 2 tsp. Tabasco sauce
1 large red bell pepper, cut into slender 1-inch long strips
2 cups chopped green onion

Cook pasta just until tender. Drain and rinse with cold water; transfer to a large serving bowl. Place ginger and garlic in a food processor; process till minced. Add soy sauce and rice vinegar; process to blend. With machine running, add peanut oil, sesame oil and Tabasco. Process till well blended. Set aside. Stir sesame seeds in small skillet over medium-high heat until fragrant, about 1 minute. Add peppers, onions and sesame seeds to linguine; add dressing and toss to coat.

Orange Walnut Salad

1 head Romaine or leaf lettuce, torn into bite sized pieces
1 pound fresh spinach, torn
2 oranges, peeled, seeded, and sectioned
½ medium red onion, sliced in rings
½ cup coarsely chopped walnuts
2 Tbsp. butter, melted
Sweet and sour dressing

Place first 4 ingredients in the bowl. Sauté walnuts in butter until lightly browned, then ad to lettuce mixture. Toss with sweet and sour dressing:

1 tsp. of each; paprika, celery seed, dry mustard, salt, grated onion
½ cup sugar
½ cup vinegar
1 cup canola, olive, or vegetable oil (mild flavored olive oil)

Combine all ingredients in a jar. Cover tightly and shake vigorously. Chill several hours. Shake again before serving over salad. *Great for showers! Serves 8-10.

Grilled Tomato Salad

1 Tbsp. EV olive oil
1 Tbsp. fresh lemon juice
2 cloves garlic, minced
3 dashes of Worcestershire sauce 1/4 cup fresh basil, chopped
1 tsp. kosher salt, plus more to taste
1 tsp. fresh ground pepper, plus more to taste
4 large vine ripened tomatoes, quartered
crusty bread, sliced or torn

Prepare gas grill or charcoal fire. In medium bowl, whisk oil, lemon juice, garlic and Worcestershire sauce. Add basil and set aside. Combine 1 tsp. salt and pepper and sprinkle over tomatoes. When grill is hot, sear tomato wedges, turning them frequently, until browned on all sides, about 4 minutes (they become kinda mushy). Toss tomatoes with reserved basil mixture. Season with salt and pepper. Serve immediately with crusty bread.

Orange Congealed Salad

1 large pkg. orange Jello mix
1 can mandarin oranges - drained
1 can pineapple chunks - drained
1 12-ounce container cottage cheese
1 small container Cool Whip

Combine all ingredients and refrigerate.

Baked Seafood Avocados

1 cup mayonnaise
¾ cup finely chopped celery
½ cup thinly sliced green onions
1/8 tsp. salt
1/8 tsp. pepper
1 can (4½ ounces) crabmeat, drained, flaked and cartilage removed
1 can (4 ounces) medium shrimp, rinsed and drained
4 large ripe avocados, halved and pitted
1 to 2 Tbsp. lemon juice
¼ cup crushed potato chips, optional

In a bowl combine the mayonnaise, celery onions, salt and pepper. Add crab and shrimp; mix well. Peel avocados and sprinkle with lemon juice; fill with seafood mixture. Place in an ungreased 13-inch X 9-inch X 2-inch baking dish. Bake, uncovered at 350° for 25 to 30 minutes or until bubbly. Serves 8.

Cold Broccoli Salad

4 cups broccoli crowns – bite sized
1/3 cup very thinly sliced red onion
¼ cup dark raisins
Sprinkles of bacon bits
Dressing:
½ cup low fat mayonnaise
2 Tbsp. vinegar (regular or tarragon)
¼ cup (or less to taste) sugar

Mix all ingredients. One and one half times recipe fills a casserole dish.

Watergate Salad

1 can of chunky fruit cocktail, drained
2 red apples, diced into small cubes
2 to 3 bananas, sliced
1 8-ounce pkg. pecans
1 sm. can pineapple chunks, drained
1 large jar maraschino cherries, drained
1 small bowl of Cool Whip
1 small pkg. pistachio pudding
1 cup miniature marshmallows
*Add fruit ingredients to your liking, if desired

Combine all ingredients in large bowl and chill in refrigerator. Serve chilled.

Kelly’s Broccoli Slaw

1 pkg. broccoli slaw
4 ounces sunflower seeds
1 pkg. Ramen noodles (uncooked)
1 small purple onion (minced)
½ cup oil
2 Tbsp. sugar or more to taste

Mix all ingredients in large bowl. Refrigerate for several hours, stirring occasionally.

Mandarin Crunch Salad

1 head green leaf lettuce (or spinach if you prefer)
2 green onions, chopped
1 can mandarin oranges, drained
¼ cup blanched almonds
3 Tbsp. sugar

Dressing:
1 Tbsp. parsley
½ tsp. salt
¼ tsp. pepper
2 Tbsp. vinegar
¼ cup oil
2 shakes Tabasco
2 Tbsp. sugar

Break lettuce into bowl, top with celery, green onion and oranges. Melt 3 Tbsp. sugar over low heat in a small heavy pan. Stir in almonds to coat with caramelized sugar. Turn onto foil or waxed paper to cool. Sprinkle on salad. Combine dressing ingredients. Sour over salad just before serving. Toss well.

Warmer Kartoffelsalat – German (Hot Potato Salad)

3 medium potatoes, boiled in skins
3 bacon slices
¼ cup onion, chopped
1 Tbsp. unbleached flour
2 tsp. sugar
¾ tsp. salt
¼ tsp. celery seed
½ tsp. pepper
¼ tsp. caraway seed
3/8 cup water
2½ Tbsp. vinegar

Peel potatoes and slice paper thin. Sauté bacon slowly in a frying pan, then drain on paper towels. Sauté onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seed, caraway seed and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits. Remove from heat, cover and let stand until ready to serve.

Asparagus, Crab and Orange Salad

2 pounds asparagus, trimmed
½ cup plus 2 Tbsp. chopped fresh chives
3 navel oranges
14 ounces lump crabmeat (dry well)
3 Tbsp. fresh orange juice
3 Tbsp. sugar
2 Tbsp. distilled white vinegar
1 tsp. grated orange peel
¼ cup Dijon mustard

Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Cut top 6 inches from asparagus and set aside. Slice remaining asparagus into ¼-inch thick rounds. Transfer slices to large bowl. Mix in ½ cup chives. Cut peel and white pith from oranges. Working over bowl, cut between membranes to release segments. Drain off juices. Transfer segments to bowl with asparagus slices and chives. Gently mix in crabmeat. Season salad to taste with salt and pepper. Whisk 3 Tbsp. fresh orange juice, sugar, vinegar and orange peel in medium bowl until sugar dissolves. Whisk in mustard. Season dressing to taste with salt and pepper. Divide asparagus stalks among 6 plates. Mound salad in center of plates. Pour dressing over each salad. Sprinkle with remaining 2 Tbsp. chives.

Sesame Linguine and Vegetable Salad

Sesame-Soy Almonds:
½ cup whole natural almonds (with skins)
1 Tbsp. light soy sauce
1 tsp. dark sesame oil
Dressing:
3 Tbsp. light vegetable oil
2 Tbsp. light soy sauce
1 Tbsp. rice-wine vinegar
2 tsp. grated fresh ginger root
1 tsp. dark sesame oil
1 clove garlic, crushed
Salad:
¾ pound linguine
½ cup julienned carrots
½ cup snow peas
½ cup long European cucumber
½ cup scallions
1 Tbsp. sesame seeds, toasted in dry skillet

(I use carrots and broccoli instead of preceding salad ingredients.)
Almonds: In a nonstick skillet, over medium low heat, cook nuts, swirling frequently, until skins start to color. Increase to medium heat and add soy sauce and oil. Cook, stirring as mixture boils and coats almonds, about 30 seconds. Transfer to saucer; cool. Cut lengthwise into thin slices.
Dressing: In a large shallow serving bowl, mix all ingredients together.
Pasta: Cook pasta according to package directions. Stir in vegetables (carrots and snow peas). Cook 1 minute. Drain; add to dressing and toss. Cool to room temperature, stirring occasionally. Stir in cucumber and scallions; sprinkle with roasted sesame seeds and almonds. Serve salad at room temperature.

Macaroni Salad

4 - 5 cups cooked macaroni - rinsed in cold water and salted to taste
2 Tbsp. sugar
1 - 2 cucumbers (chopped)
2 tomatoes (chopped)
6 eggs (boiled & chopped)
2 Tbsp. vinegar
4 Tbsp. mayonnaise

Combine all ingredients and refrigerate.

Taco Salad

1 head lettuce, chopped
1 large or 2 small tomatoes, chopped
3 bunches green onions (with most of the ‘chive’ part removed), thinly sliced
¼ red onion, thinly sliced and quartered
2 cups coarsely shredded cheddar cheese
1 can dark red kidney beans, drained and rinsed
2 small or 1 large can sliced olives, drained
3 Tbsp. finely chopped cilantro
3 cups small sized Fritos corn chips
Catalina salad dressing*

In a large serving bowl, toss all ingredients except corn chips and salad dressing. Just before serving, toss corn chips and dressing into salad. Serve immediately. *You can use your favorite, or an array of salad dressings if you like. I don’t particularly like Catalina dressing, but it does go very well with this salad. Also, when serving a large crowd, it’s best to serve the corn chips (so they don’t get soggy) and salad dressing(s) on the side.

Oriental Salad

1 large pkg. cole slaw
1 pkg. oriental noodle soup (such as Top Ramen – use original flavor) – save flavor packet
1 large pkg. slivered almonds
Sesame seeds (roast them in a pan)
3 to 4 green onions, chopped
1/3 cup oil
3 Tbsp. red wine vinegar
2 Tbsp. sugar
¼ tsp. salt
1/8 tsp. pepper
2 dashes soy sauce
Flavor packet from ramen noodles

Put cole slaw in a large bowl. Break uncooked ramen noodles into slaw (in small pieces). Add roasted almonds, sesame seeds and green onions; mix well. Mix remaining ingredients together in a small bowl. Toss into salad just prior to serving. Enjoy!

do you ever read the recipes and think " dang, I can't do that one cause I don't have (insert odd ingredient here)?

I'm thinking:

shallots?
Dry Sherry?
fresh minced garlic?
heavy whipping cream?



I sometimes just can't get to the store. Or I don't want to buy something for one meal and have it go to waste. I just let a pint of buttermilk sour itself because I bought it for one thing and didn't use it again.

What do I need to do? Have a fully-stocked kitchen all the time? Or plan meals weeks in advance? My mom used to do that, but her husband came home every night at the same time. My schedule changes daily. grr.

for this reason, recipes for good foods depress me.

That, and also money, is why I eat Hamburger Helper and Mac n cheese....

Soups ~

Black Bean Soup

2 Tbsp. olive oil
1½ tsp. minced garlic
1 tsp. oregano
1 diced onion

Sauté above items until onion is soft. Add:

1 cup diced tomatoes
1/3 cup salsa
1 can chicken broth
2 cans drained black beans

Cool & puree. Add

1 can drained black beans.

Garnish with cheese, sour cream & cilantro.

Loaded Potato Soup

Combine and cook until tender:
2 cups each: celery, carrots, and onions – chopped
¾ tsp. white pepper
5-6 cans chicken broth (carton and a half)

Add and simmer 30 minutes or until potatoes are soft but not mushy:
4 cups diced potatoes (peeled)
1 cup whipping cream

Combine 4 Tbsp. melted butter and ½ cup all-purpose flour. Put in mixing bowl. Ladle lots of the broth (little by little) into flour and whisk. Add all back to pot to thicken. Garnish with cheese, sour cream and bacon bits.

Tortilla Soup (1)

1 sm. onion, chopped
2 cloves garlic, minced
1 Tbsp. oil to sauté
1 (4-ounce) can green chilies
2 (14 ounces) cans whole tomatoes (with juice, tear tomatoes up)
1 (14-ounce) can pinto or kidney beans (undrained)
1 (14-ounce) can tomato soup
1 (14-ounce) can niblet corn (undrained)
1 (14-ounce) can beef broth
1 Tbsp. fresh cilantro
1 tsp. cumin
1 tsp. Worcestershire sauce
1 tsp. chili powder
2 cups cooked chicken, sliced in strips
Bag of tortilla chips
1½ cups shredded Monterey or Colby cheese, or any mix of comparable cheeses.

Sauté onion and garlic in oil. Combine all ingredients (except chips and cheese) in a large pot. Bring to a boil. Cut to a simmer for 20 minutes. In individual serving bowls, top with cheese and chips. Serves 8.

Tortilla Soup (2)

1 pkg. of 3 large or 4 medium size boneless skinless chicken breasts
50 ounces chicken broth
1 28-ounce can diced tomatoes or diced tomatoes with green chilies, if preferred
Bag of tortilla chips
1 medium onion, chopped
2 celery stalks, sliced ¼ inch thick
1 pkg. taco seasoning
1 Tbsp. cumin
1½ cups water
¼ cup minced fresh cilantro
Juice from ½ lime
Sour cream
Shredded cheese (your choice, pre-mixed Mexican blend works well)

Cut chicken into bite size pieces, parboil in 1½ cups water in a large soup pan. When the chicken turns white, add chicken broth, tomatoes, taco seasoning, onion, celery and cumin. Cook on medium heat for 1½ - 2 hours. About 15 minutes before you are ready to serve, add cilantro and lime juice to soup. Garnish each bowl with tortilla chips, and sprinkle of cheese and a dollop of sour cream.

Badisehe Lauchsuppe (Baden leek soup)

4 leeks
½ cup margarine or butter
2 large onions, chopped
6 cups water
6 chicken bouillon cubes
½ tsp. salt
1 cup milk
1 cup finely chopped ham – optional

Slice leeks lengthwise; wash thoroughly under running water. Cut into 1-inch pieces. Melt margarine in a heavy sauce pan. Sauté leeks and onions until leeks are soft. Add water, bouillon cubes, and salt. Bring to boil; reduce heat; simmer 8-10 minutes, stirring occasionally. Add milk; heat. Ladle soup into serving dishes; sprinkle with chopped ham.

Cream of Sweet Red Pepper Soup
(From The Ranchers Club of Arizona in Hotel Park Tucson)

¼ cup olive oil
1 tsp. fennel seed
½ bay leaf
1 Tbsp. fresh chopped basil
3 jalapenos – seeded & minced
5 cups chicken stock
1 cup heavy cream
1 cup chopped onion
¼ tsp. thyme
½ tsp. minced garlic (I use 1½ tsp. minced garlic)
6 sweet red bell peppers – seeded & diced
¼ cup flour
¼ cup tomato puree
Salt & pepper to taste
(I also add ½ Tbsp. to1 Tbsp. sugar)

In a large heavy saucepan or dutch oven, heat the oil over medium heat; add the onions, fennel seed, thyme, bay leaf, garlic, basil, red pepper and jalapeno. Sauté the vegetables over low heat for 10 to 15 minutes. Add the flour and stir. Cook over low heat for 10 minutes to cook the flour. Add the chicken stock and the tomato puree – whisking until smooth. Cook the soup over low to medium heat; partially covered for 45 minutes. Puree in a blender or food processor. Return the puree to a pan and add the cream. Simmer for 10 minutes. Adjust seasoning. Garnish with reduced cream and chopped cilantro. *Note – this creamy soup is also delicious over pasta, especially cheese tortellini and/or bowtie pasta.

‘Leipziger Allerlei’ – a German soup meaning ‘a little of everything’.

2 cups beef bouillon
1 (10-ounce) pkg. frozen cauliflower, separated
1 (10-ounce) pkg. frozen peas
1 (10-ounce) pkg. frozen asparagus, cut in half
1 (14-ounce) can baby carrots, drained
1 (3-ounce) can sliced mushrooms
4 Tbsp. flour
2 tsp. salt
¼ cup cold water
2 hard cooked eggs, peeled and quartered

Heat bouillon in large saucepan. Add vegetables; simmer 8 to 10 minutes. Add flour and salt to ¼ cup water; blend until smooth; stir into vegetables. Cook over low heat, stirring constantly until thickened. Pour into serving dish. Garnish with eggs. Serves 8.

Italian Sausage Soup with Tortellini

1 pound Italian sausage
1 cup coarsely chopped onions
2 garlic cloves, sliced
5 cups beef broth
½ cup water
½ cup dry red wine
2 cups chopped, seeded, peeled tomatoes
1 cup thinly sliced carrots
½ tsp. basil leaves
½ tsp. oregano leaves
1 8-ounce can tomato sauce
1½ cups sliced zucchini
8 ounces (2 cups) frozen cheese tortellini or small ravioli
3 Tbsp. chopped fresh parsley
1 medium green pepper, chopped in 1/2 –inch pieces
Grated Parmesan cheese

If sausage comes in casing, remove casing. In a 5-quart Dutch oven, brown sausage; drain – reserving 1 Tbsp. of the drippings in the Dutch oven. Sauté onions and garlic in reserved drippings until onions are tender. Add beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce and sausage. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Skim fat from soup. Stir in zucchini, tortellini (or ravioli), parsley and green peppers. Simmer, covered, an additional 35 to 40 minutes or until tortellini are tender. Sprinkle Parmesan cheese on top of each serving. Yield: Eight 1½ cup servings.

French Onion Soup

6 cups thinly sliced onions
1 Tbsp. sugar
½ tsp. pepper
1/3 cup vegetable oil
6 cups beef broth
8 slices French bread ¾-inch think), toasted
½ cup shredded Parmesan or Swiss cheese

In a Dutch oven or soup kettle over medium-low heat, cook onions, sugar and pepper in oil for 20 minutes or until onions are caramelized, stirring frequently. Add the broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Ladle soup into ovenproof bowls. Top each with a slice of French bread; sprinkle with cheese. Broil until cheese is melted. Serve immediately. 8 Servings.

Appetizers ~

Salsa

1 cucumber, peeled
6 Roma tomatoes
1 small bunch green onions
½ bunch cilantro, stems removed
Juice from 1½ or 2 whole, fresh lemons
1 or 2 serrano or jalapeno peppers (include seeds, if desired.)
Salt to taste

Dice all ingredients, salting cucumber immediately after dicing. Combine ingredients, adjusting measurements to taste.

Double Cheese Crab Dip

1 cup Pace picante sauce
1 tsp. chili powder
1 pkg. (8 ounces) cream cheese, softened
1 can (8 ounces) refrigerated pasteurized crab meat
1 cup (4 ounces) shredded cheddar cheese
¼ cup sliced pitted ripe olives
Fresh thyme for garnish

Preheat oven to 350°. Mix picante sauce and chili powder. Spread cream cheese in a 9-inch pie plate. Top with picante sauce mixture, crab meat, cheddar cheese and olives. Bake at 350° for 15 minutes or until hot. Top with additional picante sauce. Garnish with thyme. Serve with pita triangles, tortilla chips, or fresh vegetables for dipping. Makes about 3 cups.

Mexican Taco Dip

1 large can refried beans
1 packet taco seasoning
1 pound hamburger
1 container (16 ounces) sour cream
1 jar Pace Picante Sauce
Chopped lettuce
Grated cheese
Black beans
Green onions

Layer in order & serve with chips.

Crab Dip

12 ounces cream cheese, softened
2 Tbsp. lemon juice
2 Tbsp. real mayonnaise
1 Tbsp. Worcestershire sauce
1 small grated onion
Dash of garlic powder
(Separate ingredients: Benet’s chili sauce or cocktail sauce, 1 small can flaked crabmeat, drained.)

Mix together first six ingredients; spread on small flat serving plate. Refrigerate. Spread chili or cocktail sauce on top; flake crabmeat over the sauce. Refrigerate. Let stand at room temperature before serving with crackers.

Hot Reuben Dip

1 (18-ounce) can sauerkraut, rinsed & drained
2 cups (8 ounces) shredded cheddar cheese
2 cups (8 ounces) shredded swiss cheese
8 ounces chopped corned beef
1 cup mayonnaise

Dry sauerkraut. Combine all ingredients, stirring well. Spread into 9- X 13-inch pan. Bake at 350° for 30 minutes or until hot & bubbly. Serve with cocktail rye bread or baguette slices. Serves: 15-30.

Appetizer Meatballs

2 pounds lean ground beef
1 pound bulk pork sausage
1 can (5 ounces) evaporated milk
2 cups old fashioned oats
½ tsp. pepper
2 tsp. chili powder
½ tsp. garlic powder
2 to 3 tsp. salt
2 eggs
½ cup finely chopped onion
Sauce:
2 cups ketchup
1½ cups packed brown sugar
1 tsp. liquid smoke (found in the BBQ sauce section of your grocery store)
½ tsp. garlic powder
½ cup chopped onion

Combine the first 10 ingredients; shape into 1-inch balls. Place in a single layer in a baking pan. Combine the sauce ingredients and pour over meatballs. Bake at 350° for 1 hour, stirring twice. Yield: 9 dozen.

Italian Chop Salad In Shells

1 pkg. (16 ounces) jumbo pasta shells
4 cups chopped romaine lettuce
½ cup chopped fresh basil leaves
1 cup coarsely chopped cooked chicken
1 large tomato, chopped
1 medium cucumber, peeled and chopped
1 pkg. (3 ounces) Italian salami, chopped
1/3 cup roasted garlic
Italian vinaigrette

Cook shells, drain and cool. Place remaining ingredients, except vinaigrette, in medium bowl. Pour vinaigrette over salad; toss to coat. Stuff shells with salad. Cover and refrigerate up to 2 hours before serving. Yields 36 appetizers.

Super Spinach Dip

1 package (10 ounces) frozen chopped spinach, thawed & almost dry
1 package (8 ounces) cubed cream cheese
1/3 cup Pace Picante Sauce
¼ cup chopped green onions with tops
¼ tsp. ground cumin
1 medium seeded & chopped tomato
4 crisply cooked & crumbled bacon slices
½ cup (2 ounces) shredded Monterey Jack or cheddar cheese

Combine spinach, cream cheese, picante sauce, green onions & cumin in saucepan; cook over low heat until cheese is melted & mixture is hot. Stir in tomato & bacon; heat through. Transfer to heated shallow serving dish, chafing dish or fondue pot. Sprinkle with Cheese. Serve with crackers or chips. Makes: 3 cups

Easy Cheese Ball

2 pkgs. (8 ounces each) cream cheese, softened
2 to 3 Tbsp. A-1 steak sauce
½ cup finely chopped walnuts (or nut of choice)
½ tsp. garlic powder
¼ tsp. onion salt

Reserving ½ (¼ cup) of the chopped nuts, combine all ingredients in mixing bowl until well blended. Spread remaining nuts onto a dinner plate. Scrape cream cheese mixture out of the bowl and shape it into a ball with your hands (for the wimpy: you can cover your hands with sandwich bags to do this). Roll ball in nuts to coat. Serve immediately, or wrap in waxed paper and refrigerate. *Serve with crackers. *Can also be rolled into a log shape before coating with nuts.

Hot Beef Dip

1 jar Armour dried beef
8 ounces cream cheese (softened to room temp.)
2 Tbsp. finely chopped onion
½ tsp. garlic powder
¼ tsp. pepper
8 ounces sour cream
½ cup chopped pecans

Recipe is done with a food processor, but can be done by hand. Chop onion in food processor until fine; measure out 2 Tbsp. and add the beef to the 2 Tbsp. onion. Mix until beef is shredded. Add cream cheese, sour cream, garlic powder and pepper and mix well. Spread into pie pan. Sprinkle pecans over top. Cover with foil and bake for 15 to 20 minutes at 350°. Serve with crackers.

‘Dead Run’ Hors d’ oeuvre

1 pkg. all beef hot dogs
1 small jar currant jelly
½ small jar regular yellow mustard
1 pkg. long cocktail picks
Electric fondue pot

Roll hot dogs on paper towels to dry. Lay even and cut into bite size pieces. Dump hot dogs, jelly and mustard in fondue pot & set to highest degree until hot dogs cook and tend to glaze when taken out of heat. Turn down pot to keep very warm, but not to a boiling point.

Queso

½ pound Jimmy Dean sage sausage
½ pound hamburger meat
Large brick of Velveeta cheese
2 cans medium-spicy Rotel diced tomatoes

Brown sausage and hamburger meat; drain and set aside. Cube Velveeta cheese and place in large pot over medium heat; add meat and Rotel. Stir frequently, heat until all cheese is melted. Note – can also be done in a crock pot, easier (doesn’t have to be watched as closely).

Cheesy Stuffed Mushrooms


12 large mushrooms
1 Tbsp. olive oil
½ cup finely chopped onion
1 Tbsp. minced parsley
½ tsp. basil
1/3 cup dry white wine
1 cup shredded mozzarella cheese
¼ cup grated cheddar cheese

Remove stems from mushrooms, reserving caps. Coarsely chop stems and sauté with onions in oil over medium low heat until tender, about 5 minutes. Stir in parsley, basil and wine. Simmer 10 minutes or until wine is absorbed; remove from heat. Cool about 5 minutes. Stir in cheeses. Fill mushroom caps with cheese mixture. Place in a 9- X 9-inch baking dish. Bake, uncovered at 350° for 12 to 15 minutes. Serves 6.

King Crab Hors D’ Oeuvres

1 can Alaskan King crab meat
1 small jar Old English cheese spread
¾ stick butter
½ tsp. lemon juice
Garlic powder to taste
One pkg. Thomas’ sourdough English muffins

Clean crab in a finely meshed strainer under running water, checking for bones. Strain liquid from crab meat by hand, pressing through hand held fine strainer until very dry; transfer to paper towel to drain further. Mix crab meat with cheese mix. Add lemon juice and garlic. Spread mixture on 11 muffin halves equally. Cut halves into quarters, then quarters into eighths. Place each piece flat on cookie sheet and place in freezer. Once frozen, dump into large Ziploc bag and keep frozen until needed. To cook: Set frozen desired amount flat on cookie sheets in a preheated 375 to 400 degree oven for approximately 15 minutes. Bake until bottom is crisp and top is melted and toasty. Serve hot.

Finger Quiche

2 tubes Hungry Jack flaky biscuits
2 large eggs
¾ cup sour cream
¼ tsp. white pepper
1/8 pound baked/cooked ham, finely chopped
1/8 pound swiss cheese, finely shredded

Spray mini muffin pans with cooking spray. Peel biscuit dough into thin layers and fit into cups. Bake in preheated 350° oven for 10 minutes, until just dry looking but still very soft. Press into shells to make a well. Divide ham & cheese evenly into shells. Beat eggs, sour cream & pepper. Cover ham & cheese with egg mixture and bake 10-15 minutes until filling is puffed and shell is golden. Freezes well. Yield: 5 dozen.

Summer BLT Spread

8 slices cooked crumbled bacon, or one 3-ounce can of real bacon bits
1 cup sour cream
1 cup mayonnaise
3 plum tomatoes, seeded and chopped (1 cup)
Lettuce leaves
Keebler Town House crackers
Minced fresh parsley

Reserve 1 tsp. bacon for garnish. Combine remaining bacon, sour cream, mayonnaise and plum tomatoes in medium bowl, stirring until blended. Cover; refrigerate 1 hour to blend flavors. (May be prepared up to 3 hours in advance.) To serve, spoon into small bowl or hollowed out tomato. Place on lettuce leaves on serving plate surrounded by Keebler Town House crackers. Sprinkle reserved bacon and parsley over spread. Yield: 3 cups.

Taco Dip

1 8-ounce block cream cheese
1 can refried beans
1 can enchilada sauce
1 cup shredded sharp cheddar cheese

Spread cream cheese in a shallow 9- X 13-inch pan. Spread beans over cream cheese; pour enchilada sauce over beans and sprinkle with the cheddar cheese. Bake at 350 degrees until bubbly or cheese is melted. Serve with taco chips.

Rumaki

1 small can whole water chestnuts
1 package Oscar Mayer center cut bacon
1 Tbsp. freshly grated ginger root (preferred), or ½ Tbsp. ground ginger
1 cup low sodium or lite soy sauce
½ cup brown sugar

Cut bacon slices into thirds, as needed for quantity of water chestnuts. Wrap each water chestnut in bacon and secure with a toothpick. Place wrapped chestnuts in a one gallon Ziploc bag. Whisk together ginger, soy sauce and brown sugar until sugar is dissolved; pour over chestnuts in bag. (I like to let the bacon/chestnuts marinate for 30 minutes). With a large slotted spoon, scoop out chestnuts and transfer to baking sheet, reserving marinade mixture in bag. Broil 4 minutes or longer, checking often to prevent burning. When bacon begins to crisp, remove from oven and pile onto a serving tray or dish. Pour remaining soy sauce mixture over rumaki and serve warm.

Mexican Platter

1 large can refried beans
1 small bottle 'Spanish Gardens' taco sauce
8 ounces sour cream
2 small containers frozen guacamole (thawed), or 2 cups homemade
2 large tomatoes, chopped
8 ounces grated cheddar cheese
1 can black olives, sliced

Layer all ingredients in a shallow casserole dish in the order listed, starting with refried beans as the bottom layer.

Seven Layer Dip

In a flat-bottomed round bowl or casserole dish, layer the following ingredients (about ½-inch each), listed as bottom layer to top:

Refried beans
Salsa (your choosing)
Sour cream (I mix in taco seasoning to spice it up)
Chopped dark red kidney beans (or pinto beans)
Grated cheddar cheese (or a mix you like)
Sliced black olives combined with thinly sliced green onions
Guacamole
Pepper Jack cheese
*Cilantro, finely chopped, for garnish

Garnish with minced black olives, green onions and *cilantro.

Sausage Stuffed Mushrooms

Prep/Cook time: 10 minutes each

24 (1 pound) medium mushrooms
1 cup Pace Picante Sauce
2 Tbsp. melted butter or margarine
¼ pound bulk pork sausage
1 cup dry breadcrumbs
Optional:
Chopped fresh cilantro or parsley

Remove stems from mushrooms. Chop enough stems to make 1 cup & set aside. Brush mushrooms with butter & place topside down in shallow baking pan. Set aside. In medium skillet & medium heat, cook sausage & chopped mushroom stems until brown. Stir in ½ cup picante sauce & all breadcrumbs. Mix lightly. Spoon 1 Tbsp. stuffing mixture into each mushroom cap.

Bake at 425° for 10 minutes until mushrooms are heated through. Top with remaining picante sauce & cilantro.

Tip 1: Cut a thin slice on top of mushroom to make level.
Tip 2: Mushrooms can be prepared 24 hours in advance to cooking through step 3.

Mexican Chili Dip

1 brick cream cheese, softened
1 small can diced mild green chilies
1 can chili (no beans)
1 small can chopped black olives
1 cup shredded cheddar cheese (or a mix)
1 bunch green onions, chopped
Minced cilantro for garnish

Combine cream cheese and green chilies; spread over bottom of glass pie plate or serving dish. Spread chili over the cream cheese mixture; sprinkle with chopped olives and green onions. Cover with shredded cheese. If refrigerated before serving, microwave slightly or set bottom of serving dish in warm water to soften cream cheese.

Hot Artichoke and Roasted Pepper Dip

1 medium leek, thinly sliced and quartered, or 1/3 cup sliced green onion
2 tsp. margarine or butter
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
1 cup grated parmesan cheese
1 cup mayonnaise (not fat-free, dip will not set.)
1 (7-ounce) jar roasted red sweet peppers, drained and coarsely chopped
1/8 tsp. ground pepper
2 Tbsp. snipped parsley
Assorted vegetable dippers, flat breads or assorted crackers.

If serving dip immediately, preheat oven to 350°. In a medium skillet cook sliced leek in hot margarine or butter until tender but not brown. Remove from heat. Stir in artichoke hearts, the 1 cup Parmesan cheese, mayonnaise or salad dressing, roasted red peppers and pepper. Transfer to an 8-inch quiche dish or 9-inch pie plate, spreading evenly. Sprinkle with the 2 Tbsp. Parmesan cheese and the parsley. If desired, cover and chill for up to 24 hours before baking. To serve, bake, uncovered, for 20 minutes or until heated through. Or, microwave on medium-high power for 6 to 8 minutes or until heated through, turning dish halfway through the cooking time. Serve with assorted cut-up raw vegetable dipping sticks, crackers, bagel crisps or hard crust bread (torn into pieces). Makes about 3½ cups.

Barbecued Bacon Shrimp

(Notes: prep. and cook time @45 minutes – use a hinged BBQ grill basket or a BBQ cooking grate with small holes. Soak wooden toothpicks in water for at least 30 minutes before using to keep them from burning. Use regular – not thick-sliced – bacon.)

Count shrimp; for each, you need ½ slice bacon and 1 soaked wooden toothpick. Arrange bacon slices in single layers in 2 pans, each 10 by 15 inches. Bake in a 450° oven until bacon begins to brown on the bottom (lift to check), 4 to 8 minutes. As bacon is browned, transfer to paper towels to drain. Discard fat in pans.

Wrap 1 bacon strip around each shrimp; secure with a toothpick. Spritz the inside of an 11-or 12-inch square hinged grill basket with cooking spray (or lightly brush with oil). Arrange wrapped shrimp in a single layer in basket; close basket. Cook in batches, if needed.

Prepare barbecue for direct heat, medium hot. Lay basket on grill and turn as needed to brown bacon lightly, 2 to 3 minutes total. Remove basket from heat, open, and baste bacon-wrapped shrimp with about ¼ of Mom’s barbecue sauce (recipe follows, use proportionately less if cooking in batches). Close basked, flip over, open basket, and baste shrimp with another ¼ of the sauce (or less). Close basket, return to grill and cook, turning once, until shrimp is opaque but still moist-looking in center of thickest part (cut to test) and bacon is well browned, 2 to 3 minutes longer.

Transfer bacon-wrapped shrimp to a platter. Pour remaining sauce into a bowl. Dip shrimp into sauce to eat.

Mom’s Barbecue Sauce (for Barbecued Bacon Shrimp)

In a 2- to 3-quart pan, combine 1 cup catsup; ¼ cup each soy sauce and cream sherry; 2 Tbsp. each lemon juice and firmly packed brown sugar; 4 Tbsp. minced fresh ginger; 2 tsp. Dijon mustard; and 1 tsp. each liquid smoke, minced garlic and grated lemon peel. Stirring occasionally, bring to a boil over high heat; reduce heat and simmer, stirring often, until sauce is slightly thickened and reduced to 1½ cups, about 20 minutes. Makes 1½ cups.

Halftime Hot & Spicy Corn Dip

1 8-ounce package cream cheese
2 Tbsp. butter
1 Tbsp. garlic salt
2 Tbsp. milk
2 Tbsp. finely chopped jalapeno peppers
8 ounces drained Shoepeg corn
1 large bag blue corn tortilla chips

Cook first 3 ingredients in a saucepan over medium heat until creamy & bubbly. Add milk, jalapeno & corn. Cook stirring often until thoroughly heated. Spoon into a serving dish. Serve with blue corn tortilla chips. Serves 8-10

Avocado Taco Dip

1 can (16 ounces) refried beans
1 cup (8 ounces) sour cream
2/3 cup mayonnaise
1 envelope taco seasoning
1 can (4 ounces) diced green chilies
4 medium ripe avocados, halved, pitted and peeled
2 tsp. lime or lemon juice
¼ tsp. salt
¼ tsp. garlic powder
½ cup thinly sliced green onions
½ cup chopped fresh tomato
1 can (2¼ ounces) sliced ripe olives, drained
Tortilla chips

Spread beans in a shallow 2½-quart dish. In a bowl, combine sour cream, mayonnaise and taco seasoning; spread over beans. Sprinkle with chilies. In a bowl, mash avocados with lime juice, salt and garlic powder. Spread over the chilies. Sprinkle with the cheese, onions, tomato and olives. Cover and refrigerate until serving. Serve with tortilla chips. Yield: 12-14 servings.

Cheesy Artichoke Triangles

2 pkgs. (8 ounces each) refrigerated crescent rolls
2 pkgs. (8 ounces each) cream cheese, softened
4 ounces fresh Parmesan cheese, grated and divided (about 1 cup)
2 eggs
2 tsp. lemon pepper seasoning, divided
1 can (14 ounces) artichoke hearts in water; drained and chopped
1 garlic clove, pressed or finely minced
2 plum tomatoes
2 Tbsp. fresh parsley, snipped

Preheat oven to 375°. Unroll one package of crescent rolls across one end of a baking sheet, with longest sides of dough across the width of the pan. Repeat with remaining package of dough, filling pan. Cover dough with waxed paper and, using a rolling pin (or your hands if you don’t have one), roll dough to seal perforations and press up sides to form a crust. Bake 10-12 minutes or until light golden brown. Meanwhile, in a large bowl, microwave cream cheese on HIGH 60 seconds or until softened; whisk until smooth. Add ½ cup Parmesan cheese to bowl. Add eggs and 1 tsp. of the lemon pepper; blend well. Drain artichokes and finely chop. Add artichokes and garlic to cheese mixture; mix well. Spread artichoke mixture evenly over partially baked crust. Thinly slice tomatoes and arrange over filling. Add snipped parsley, remaining Parmesan cheese and remaining lemon pepper to (now empty) cheese mixture bowl; mix well. Sprinkle cheese mixture evenly over tomatoes. Bake 25 to 30 minutes or until golden brown and set. Allow to cool 10 minutes. Cut into 12 squares; cut each square in half diagonally to yield 24 triangles.

Homemade Cheese Rolls

¾ cup warmed milk
½ cup melted butter (not margarine)
2 eggs, beaten
2 pkgs. dry yeast mixed with warm water to get sticky
½ cup sugar
1 tsp. salt
4½ cups sifted flour
Sharp cheddar cheese cubes
½ stick melted butter
Parmesan cheese

Combine first four ingredients. Add sugar and salt. Add flour until dough is just a little sticky. Cover bowl with a hot towel. Let rise in a warm place (I put bowl on top of the dryer while running or next to the oven while on low). Punch the dough. Let rise another 45 minutes. Roll dough into balls about 2 inches in diameter. Push 1 cheddar cheese cube into the center of the ball and seal. Let set for 30 minutes. Bake at 375° for 10 to 12 minutes. Brush with melted butter and sprinkle with Parmesan cheese.

Italian Sausage Bread

1 pound mild Italian sausage
4 ounces mozzarella cheese, grated (1 cup)
1 can (2.25 ounces) pitted ripe olives, drained and chopped
¼ cup fresh parsley, snipped
1 tsp. Italian seasoning
2 pkgs. (11 ounces each) refrigerated French bread dough
1 can (8 ounces) pizza sauce

Heat a large skillet over medium heat until hot. Cook sausage 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles with a potato masher, wire whisk or spoon. Drain off fat and transfer to a large bowl. Preheat oven to 400°. Grate cheese into bowl. Add olives, parsley and Italian seasoning to sausage mixture; mix well. On a large cutting board, unroll one pkg. bread dough, forming a 12- X 10-inch square. Spread half of the pizza sauce over dough to within 1 inch of edge. Sprinkle half of the sausage mixture over sauce. Starting at front edge, roll dough into a cylinder; pinch and seal. Carefully transfer roll onto baking sheet. Repeat with remaining dough, sauce and filling mixture to form a second roll; place on baking sheet. Using a large serrated knife, slice 8 diagonal cuts across the top of each roll. Bake 25-30 minutes or until bread is deep golden brown. Slice into 1-inch thick slices using serrated knife. Serve hot. Yield: 12 servings.

Crunchy Pickle & Ham Appetizers

1 pkg. (12 ounces) smoked cooked ham slices
1 jar (24 ounces) dosher dill spears, drained
1 tub (8 ounces) soft cream cheese

Pat ham and pickle spears dry with paper towel. Spread 13 ham slices each with about 1 Tbsp. cream cheese. Top each with 1 pickle spear; roll up. Refrigerate 1 hour or overnight. Cut each pickle roll into 4 to 6 pieces to serve. Makes 62 to 78.

Santa Fe Salsa

1 can black beans, rinsed and drained
2 medium tomatoes, chopped
1 small can diced green chilies
1 onion, diced
Chopped jalapenos, to taste
The juice of one lime
1 Tbsp. (or more) cumin
Cilantro, finely chopped (lots)
2 garlic cloves, crushed
1 avocado, peeled, seeded and chopped

Stir all ingredients except avocado. Cover and refrigerate 4 to 6 hours. Add avocado just before serving. Stir. Serve with chips.

White Pizza

1 envelope Lipton Recipe Secrets Savor Herb with Garlic soup mix
1 8-ounce carton sour cream
1 8-ounce carton ricotta cheese
1 cup shredded mozzarella
1 4½-ounce can drained mushrooms, chopped
¼ cup chopped pepperoni

Preheat oven to 350 degrees. Combine soup, ricotta cheese ¾ cup of the mozzarella, mushrooms and pepperoni. Place in a shallow 1 quart casserole dish. Sprinkle with remaining cheese. Bake 30 minutes or until heated through. Serve with bread cubes or crackers such as Triscuts.

New Orleans Crab Dip

4 ounces cream cheese, softened
½ cup mayonnaise
1 pkg. (8 ounces) imitation crabmeat, chopped
¼ cup celery, finely chopped
¼ cup green bell pepper, finely chopped
1 Tbsp. onion, minced
1 clove garlic, pressed or finely minced
1½ Tbsp. Cajun seasoning

In a small bowl, microwave cream cheese on HIGH 30 seconds or until softened; whisk in mayonnaise, then crabmeat, celery, bell pepper, garlic, Cajun seasoning and onion to cream cheese. Transfer to a serving dish and serve with crackers, toasted bread slices or torn hard-crust bread.

Christmas Dip

2 small ripe avocados, peeled & cut up
1 ripe tomato, peeled & cut up
½ cup real mayonnaise or dairy sour cream
½ small onion
2 to 4 Tbsp. chopped green chilies, drained
1 tsp. salt
2 Tbsp. fresh lemon juice

Place ingredients in blender container; cover. Blend until smooth cover and chill at least one hour. Serve with raw vegetables or corn chips. Garnish platter with cherry tomatoes and parsley sprigs.

Black Bean Spirals

4 ounces cream cheese, softened
½ cup (2 ounces) Mexican or 4-cheese mix finely shredded cheese
½ cup Monterey Jack cheese with jalapeno peppers (pepper jack)
¼ cup sour cream
¼ tsp. onion salt
1 cup canned black beans, rinsed and drained
3 (10-inch) flour tortillas
Salsa of your choice

Mix cheeses, sour cream and onion salt with electric mixer on medium speed until well blended. Place beans in a food processor (or beat with electric mixer) until smooth. Spread a think layer of beans on each tortilla; spread cheese mixture over beans. Roll tortillas up tightly. Refrigerate 30 minutes. Cut into ½-inch slices. Serve with salsa.

Hot Crab Dip

1 cup fresh or canned crab meat, well picked over
1 8-ounce pkg. cream cheese, softened
2 Tbsp. milk
1 medium onion, finely chopped
2 Tbsp. prepared horseradish, drained
2 Tbsp. mayonnaise
1½ tsp. Tabasco pepper sauce
½ tsp. dry mustard
3 Tbsp. dry sherry
Salt to taste

Preheat oven to 375°. In a medium bowl, combine all ingredients. Transfer to shallow baking dish. Bake for 10 to 15 minutes until heated through. Serve with crackers or sour dough bread slices. Makes about 2 cups.

Bruschetta

½ pound tomatoes (firm), diced
Fresh basil to taste
2 to 3 cloves garlic, minced
½ cup olive oil
Salt and pepper to taste
Sliced Italian bread

Put diced tomatoes into a bowl with olive oil, garlic, basil, salt, and pepper. Mix well. Slice bread ½-inch thick and toast both sides. Remove from toaster and place on serving tray. Place an equal portion of tomato mixture on each slice. Serve immediately. Serves 4 to 6.

Artichoke Dip

1 cup grated Parmesan cheese
½ cup sour cream
½ cup mayonnaise
2 minced garlic cloves
1 to 2 Tbsp. minced jalapeno peppers
1 8-ounce can artichoke hearts drained (not marinated)

Mix all ingredients together with beater except the artichokes. Beat until blended. Add artichoke hearts and beat until the artichokes are in small pieces. Place in a quiche sized dish and bake at 325 degrees for 30-45 minutes. Serve hot with crackers.

Shrimp Stuffed Mushrooms

24 large mushroom caps (stems removed and chopped fine)
1 pound cooked shrimp – finely chopped
1 egg, beaten
¼ cup bread crumbs
1 Tbsp. lemon juice
1 Tbsp. minced garlic
1 Tbsp. chopped Italian parsley
3 Tbsp. melted butter
1 cup heavy cream
¼ cup grated Parmesan cheese
Salt and pepper to taste

In a large bowl, combine all ingredients except mushroom caps, heavy cream and cheese. Add salt and pepper to taste. Stuff into mushroom caps. Bring cream to a boil and add grated Parmesan, stirring with a whisk constantly. Remove from heat and set aside. Bake the mushroom caps in a preheated 425 degree oven for 10 minutes. Spoon the creamy cheese sauce over the caps and brown under the broiler. Serve warm. Yield: 24 appetizers.

Fresh Crabmeat and Cheese Triangles

3 pounds fresh crabmeat
1 cup mayonnaise
1 Tbsp. Dijon mustard
½ cup chopped fresh parsley
Coarse salt and freshly ground black pepper to taste
6 ounces (1½ sticks) unsalted butter, softened
1 loaf thinly sliced bread of your choice (26 to 28 pieces)
26 to 28 pieces thinly sliced Swiss cheese

Drain the crabmeat, discard any shell, and squeeze lightly to remove excess liquid. In a large bowl, combine the mayonnaise with mustard and parsley; then carefully and quickly fold in the crabmeat. Taste for seasoning and correct with salt and pepper if needed. Cover the bowl and set aside in the refrigerator. Divide the bread slices into two stacks. Carefully spread a thin layer of butter on one side of all of the pieces in one stack, and arrange the bread, buttered side down, on parchment-or waxed paper-covered baking sheets. Place a piece of Swiss cheese on top, spread evenly with 2 Tbsp. of the crabmeat mixture, and top with another slice of cheese. Butter the other stack of bread and place 1 piece, buttered side out, on top of each sandwich. If not grilling immediately, set aside in the refrigerator. In a large, heavy-bottomed skillet over medium heat, grill the sandwiches, in batches, until golden on one side, about 2 to 3 minutes. Flip over and grill on the other side until golden. Remove the sandwiches to a cutting board, slice off the crusts, and cut each sandwich into 4 triangles. Yield: 52 to 56 triangles.

WOW! Wifey! I am seriously going to have to print this off. Almost everything on here sounds soo yummy. Thanks so much!

No problemo. I spent months collecting these recipes from (mostly Air Force) spouses and AD AF, but also from Navy and Army folks I know, and even Senator McCain! I put them all together (typed them all myself) and designed a squadron spouses' cookbook for fundraising purposes. We sold them for $5.00 each and raised over $5,000.00...that's a lot of cookbooks!

Anyhoo, this is the picture I chose for the cover (it's an A-10):



Some side dishes ~

Mushroom Wild Rice

4 cups water
1 cup uncooked wild rice
1 tsp. butter or margarine
1½ tsp. salt, divided
½ cup uncooked brown rice
8 bacon strips, diced
2 cups sliced fresh mushrooms
1 lg. onion, chopped
1 medium green pepper, seeded & chopped
1 medium sweet red pepper, seeded & chopped
1 rib celery, thinly sliced
1 can (14½ ounces) beef broth
2 Tbsp. cornstarch
¼ cup cold water
½ cup slivered almonds

In a large saucepan, bring water, wild rice, butter and ½ tsp. salt to boil. Reduce heat; cover and simmer for 40 minutes. Stir in brown rice. Cover and simmer 25-30 minutes longer or until rice is tender. Meanwhile, in a large skillet, cook bacon until crisp. Remove bacon to paper towels; drain, reserving 2 Tbsp. drippings. In the drippings, sauté mushrooms, onion, peppers and celery until tender. Stir in broth and remaining salt. Bring to a boil. Combine the cornstarch and cold water until smooth; stir into the mushroom mixture. Cook and stir 2 minutes or until thickened and bubble; stir in almonds and bacon. Drain rice; add mushroom mixture. Transfer to a greased 13- X 9- X 2-inch baking dish. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Yield: 12 servings.

Spanish Rice Casserole

1 can Rotel diced tomatoes (medium or to your taste)
1 pound hamburger meat, browned
1 can ranch style beans
1 8-ounce can tomato sauce
4 cups cooked white rice
1 large package shredded cheddar cheese

Reserving ½ of the shredded cheese, combine remaining ingredients in large bowl. Stir until thoroughly blended. Pour into large baking dish; cover with aluminum foil and bake at 350 degrees for about 30 minutes. Uncover and top with remainder of shredded cheese. Return to oven until cheese is melted.
*Variation - add 1 can or 1 bag frozen corn into the mix. *Great accompanied by corn bread.

Marty’s Best Baked Beans

½ cup brown sugar
¼ cup catsup
1/3 cup honey
Squirt of Worchester sauce to taste
½ capful cider vinegar
1 tsp. dry mustard
Pinch of ground sage
Little salt & pepper
Couple slices of pineapple & juice
Bacon/ham to taste
1 pound cubed and trimmed salt pork
1 large diced white onion
1 large drained can (3 pound) pork & bean with juice or 1-2 pounds dry beans

Brown bacon, ham & salt pork. Combine all ingredients in large saucepan or crock-pot. Cook over low heat for 30 minutes. Place bean in oven and bake a moderate low heat (250 degrees) for 1 to 2 hours. Best if made the night before served.

Calabacitas con Queso

2 medium onions, chopped
3 Tbsp. olive oil
½ pound zucchini
½ pound yellow squash
½ pound summer squash
1 Tbsp. crushed garlic
2 diced tomatoes or 1 can diced tomatoes, drained.
12 ounces frozen corn
1½ cups shredded cheddar and longhorn cheese

Slice zucchini, squash and summer squash all in a uniform size. Sauté onions in olive oil until opaque. Caramelize the squashes and zucchini with the onions. Add all remaining ingredients except cheese. Cover and steam on low for 30 to 45 minutes. Transfer to serving dish, cover with cheese to melt and serve.

Broccoli Rice Casserole

1 small onion, chopped
½ cup chopped celery
1 pkg. (10 ounces) frozen chopped broccoli, thawed
1 Tbsp. butter or margarine
1 jar (8 ounces) process cheese spread
1 can (10¾ ounces) condensed cream of mushroom soup, undiluted
1 can (5 ounces) evaporated milk
3 cups cooked rice

In large skillet over medium heat, sauté onion, celery and broccoli in butter for 3-5 minutes. Stir in cheese, soup and milk until smooth. Place rice in a greased 8-inch square baking dish. Pour cheese mixture over; do not stir. Bake, uncovered, at 325° for 25-30 minutes or until hot and bubbly. Yield: 8-10 servings.

Jalapeno Corn Bread

EDITED TO NOTE: Don't try making this recipe in a 13 X 9 dish - I've tried it twice and the middle remains mushy. Best bet is to make them in muffin/cupcake fashion (recommended) or 8 X 8 pans.

4 boxes Jiffy cornbread mix
(4 eggs and 1 1/3 cups milk as called for by the Jiffy mix)
1 can creamed corn
2 cups shredded cheddar cheese
canned or jarred jalapenos, minced

Wipe salad oil in a 13- X 9- X 2-inch pan. Combine all ingredients, and bake according to the directions on the Jiffy box.

Real German Sauerkraut

¼ cup butter
1 medium onion, chopped
3 cups sauerkraut, drained
2 cups beef bullion or beef broth
2 apples, peeled and sliced.
2 slices bacon
1 potato, grated

Melt the butter in a large skillet. Sauté onions till golden brown, stir in sauerkraut and apple slices. Pour in bullion and place bacon slices on top. Cover and simmer 30-40 minutes, stirring occasionally. Add grated potato and stir constantly until mixture is thickened. Remove bacon and serve hot.

Potato Casserole

½ pound pkg. of frozen hash browns
¼ cup melted butter
1½ cup sharp cheese (grated)
1/3 cup chopped onions (can omit if so desired)
1 pint sour cream
1 can of cream of chicken soup
Salt
*Add more cheese and/or onions to taste.

Preheat oven to 350 degrees. Mix 1/3 cup of butter and 1 cup corn flakes. Top and bake for 1 hour at 350 degrees. If baking dish is smaller than 9 by 12 inches, increase baking time accordingly. For 12 by 7, bake 15 minutes longer.

Shoepeg Corn Casserole

½ cup butter, softened
8 ounces cream cheese, softened
2 12-ounce cans shoepeg corn (drain only one can)
1 4-ounce can diced green chilies

Combine softened cream cheese and butter. Add corn and green chilies. Mix well. Place in a square 1½-quart glass baking dish. Bake at 350° for 30 minutes.

Green Chili Rice

1 can (10¾ ounces) condensed cream of celery soup, undiluted
1 cup (8 ounces) sour cream
1 can (4 ounces) chopped green chilies
1 cup (4 ounces) shredded cheddar cheese
1½ cups uncooked instant rice

In a bowl, combine the soup, sour cream, chilies and cheese. Stir in rice. Transfer to a greased shallow 1½-quart baking dish. Bake, uncovered, at 350° for 20 minutes or until rice is tender. Yield: 4-6 servings.

Conman’s ‘Blazing Saddles’ Campfire Beans

1 to 2 bags pinto beans (depending on size of party)
1 ham hock
2 bottles of beer
1 Tbsp. salt
½ jar sliced jalapenos, with juice

Wash beans thoroughly. Add beans to a pot of water and let beans soak in water overnight. Water will be absorbed by beans. Add more water when ready to start cooking. Add ham hock, heat on medium heat until boiling. Cover pot, reduce heat and simmer for 1 hour, stirring occasionally. Add beer, salt and jalapenos. Continue to cook and add more water as required. Cooking time will take approximately 3 hours or until beans are soft. You can’t overcook as long as there is sufficient water.

Horseradish Potato Salad

2½ lbs. small red potatoes, cut into ¾-inch chunks
1/3 cup light mayonnaise
¼ cup whole milk
3 Tbsp. prepared white horseradish
1 Tbsp. fresh lemon juice
1 tsp. salt
½ tsp. coarsely ground black pepper
2 green onions, thinly sliced diagonally
Parsley sprig for garnish

In 4-quart saucepan, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 10 to 12 minutes or until potatoes are fork-tender. Meanwhile, in large bowl, with wire whisk or fork, mix mayonnaise, milk, horseradish, lemon juice, salt, pepper and all but 1 Tbsp. green onions until blended.

Drain potatoes. Add hot potatoes to dressing mixture in bowl, gently stirring with rubber spatula to combine. Cover and refrigerate if not serving right away. Sprinkle with remaining gree onions and garnish with parsley to serve. Yield: About 8 cups.

Black Beans ‘n’ Rice

1 pound dry black beans, rinsed
7 cups water
1 cup diced fully cooked ham
5 garlic cloves, minced
1¼ tsp. pepper
1¼ tsp. ground cumin
1 tsp. salt
1 bay leaf
½ tsp. liquid smoke (optional)
4 cups chicken broth
2 cups uncooked long grain rice
1 Tbsp. red wine vinegar or cider vinegar
2 Tbsp. olive or canola oil
¾ cup shredded cheddar cheese
¾ cup chopped sweet red pepper
2 Tbsp. seeded and finely diced jalapeno peppers

Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches. Bring to a boil and boil 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. Return beans to the pan. Add 7 cups water, ham, garlic, pepper, cumin, salt, bay leaf and liquid smoke if desired. Bring to a boil. Reduce heat; cover and simmer for 1½ hours or until beans are tender. Meanwhile, in a saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. Just before serving, discard bay leaf from bean mixture; add vinegar and oil. Serve over rice. Sprinkle each serving with 1 Tbsp. cheese, 1 Tbsp. red pepper and 1 tsp. jalapenos (if desired). Yield: 12 servings.

Broccoli Salad

1cup mayonnaise
1 small onion chopped
½ cup raisins
2 Tbsp. Vinegar
7 cups broccoli chopped
½ cup sunflower seeds (or nuts of your choice)
8 slices bacon cooked, drained, and crumbled
¼ cup sugar

In a large bowl, stir together mayo, onions, raisins, sugar, and vinegar. Add broccoli; stir to coat. Cover and chill 2 to 24 hours. Stir in nuts and bacon just before serving.

Baked Onions

1/3 cup honey
¼ cup butter
½ tsp. salt
6 large onions, sliced

Preheat oven to 425°. In a 1-quart saucepan over medium heat, heat honey, butter and salt. In greased 13- X 9-inch baking dish, arrange onions; pour honey-butter mixture evenly over onions. Bake 45 minutes or until onions are fork-tender and golden brown in color.

Louisiana Dirty Rice

1 cup uncooked long grain white rice (NOT Minute Rice)
1 green bell pepper, cut into thin strips
1 medium onion, sweet, sliced thin
Red pepper flakes or 1 fresh hot pepper, minced
½ to ¾ pound chicken livers, ground (can substitute ground pork, sausage or other meat of preference)
¼ white wine
2 Tbsp. olive oil
Kosher salt to taste
Fresh ground pepper to taste

Cook rice per package directions. Marinate ground livers in wine for 30 minutes to 1 hour. Sauté peppers and onion in oil, set aside. Brown liver in same skillet as onion/peppers ‘til done. Add a little white wine if necessary to keep from sticking. Mix rice, vegetables and remaining seasonings over very low heat until thoroughly heated. Serve as an accompaniment with anything from the grill.

Holiday Yams

3 to 4 yams or sweet potatoes
½ cup sugar
2 eggs
1 tsp. vanilla extract
½ cup to ¾ cup milk (mixture should be ‘pie mix’ thick)
½ cup margarine
Topping:
1 cup light brown sugar
1/3 cup flour
1 cup pecans, finely chopped
1/3 cup margarine (very soft)

Bake yams/potatoes at 350° for 1 hour or until completely done. Cut into halves and scoop out well into large mixing bowl. Add next five ingredients and blend together until smooth. Transfer mixture to a casserole or serving dish that has been lightly oiled or sprayed with a nonstick cooking spray. Mix together topping ingredients and sprinkle over yams to distribute as evenly as possible. Bake at 350° for 45 minutes. Also great as a cold leftover dish.

This message has been edited. Last edited by: TheWifey,

On to dessert!

Davis Caramel Apple Pizza

1 package (18 ounces) refrigerator sugar cookie dough
¼ cup creamy peanut butter
1 package (8 ounces) softened cream cheese
½ cup packed brown sugar
½ t. vanilla
2 medium Granny Smith Apples; peeled, cored, & sliced
1 cup lemon lime soda
Ground cinnamon
¼ cup caramel ice cream topping
Optional:
½ cup chopped peanuts

Roll dough into 12-inch circle on 13-inch baking stone; lightly floured. Bake at 350° for 18-20 minutes or until golden brown. Cool 10 minutes. Carefully loosen cookie from stone. Combine peanut butter, cream cheese, sugar & vanilla in bowl; mix until smooth & spread over cookie. Slice apples into thin desired thickness & dip into lemon-lime soda to prevent browning; arrange over cream cheese mixture & sprinkle with cinnamon. Heat caramel topping in microwave for 30-45 seconds or until warm. Drizzle over apples. Sprinkle peanuts on top. Slice pieces with pizza cutter. Serves: 16

Pineapple Dressing (for fruit or Jello)

¼ cup sugar
1 egg
Dash of salt
1 Tbsp. flour
1 cup pineapple juice
1 (8-ounce tub) Cool Whip

Beat first 5 ingredients in a saucepan with whisk; cook on low heat until thickens (slightly boiling). Refrigerate until cool. Add Cool Whip into pineapple mixture. Keep refrigerated until serving.

Butterscotch Pound Cake

1 box yellow cake mix
4 eggs
1 cup oil
1 (8-ounce) carton sour cream

¼ water
½ cup butterscotch morsels
½ cup chocolate morsels

1 box chocolate or butterscotch instant pudding
1 tsp. vanilla
1 cup chopped pecans

Soak morsels in ¼ cup water. Heat 10 seconds in microwave; set aside. Mix all ingredients in a large bowl except morsels and pecans. Beat for 2 minutes. Fold in soaked morsels and part of the water (½ -2/3 of water). Fold in pecans. Pour into greased or sprayed tube pan & bake at 325° for 1 hour.


Paul’s Pumpkin Bars

2 cups all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
¼ tsp. salt
4 eggs
1 (15-ounce) can pumpkin
1 2/3 cups sugar
1 cup cooking oil
¾ cup chopped pecans (optional)
1 recipe Cream Cheese Frosting
Pecan halves (optional)

In a medium bowl, stir together flour, baking powder, cinnamon, baking soda, and salt; set aside. In a large mixing bowl beat together eggs, pumpkin, sugar and oil. Add the flour mixture; beat till well combined. Stir in chopped pecans, if desired. Spread batter in an ungreased 15- X 10- X 1-inch baking pan. Bake in a 350° oven for 25 to 30 minutes or till toothpick inserted in center comes out clean. Cool on wire rack. Frost with Cream Cheese Frosting. Top with additional pecan halves, if desired. Cut into squares. Store in refrigerator. Makes 24 bars.

Cream Cheese Frosting: In a medium bowl beat together one 3-ounce pkg. cream cheese, softened; ¼ cup butter or margarine, softened; and 1 tsp. vanilla till fluffy. Gradually add 2 cups sifted powdered sugar, beating till smooth.

Chocolate Chip Cheesecake Brownies

Prep time: 20 minutes plus refrigerating
Cooking time: 10 minutes plus 35 minutes

2 pkgs. (20 ounces each) refrigerated chocolate chip cookie dough, frozen
2 pkgs. (8 ounces each) cream cheese, softened
1 egg
¼ cup sugar
½ tsp. vanilla

Heat oven to 350°. Cut frozen dough into ¼-inch thick slices. Cover bottom of 13- X 9-inch baking dish with ½ of the dough to form the crust. Bake 10 minutes. Beat cream cheese, egg, sugar and vanilla with electric mixer on medium speed until well blended. Spread over crust; top with remaining dough. Bake 35 minutes or until golden brown. Cool. Refrigerate. Cut into squares. Yields 18 brownies.

“The Family’s” #1 Peanut Butter Pie

Graham Cracker Crust
1 1/3 cups graham cracker crumbs
2 Tbsp. granulated sugar
1/3 cup melted butter

Put ingredients into pie time, blend, packing bottom & building up sides. Bake at 375° for 8 minutes.

Filling
8 ounces cream cheese (at room temperature)
1/3 cup crunchy peanut butter
1 cup powdered sugar
1 large cool whip

Cream first 3 ingredients until smooth (make sure cream cheese is soft). Add cool whip, beat until smooth & pour into baked crust. Freeze – must be served frozen.

Hobo Bread

Put 2 cups of raisins in 2½ cups boiling water with 4 tsp. of baking soda, let stand overnight. The next morning add:
1½ cup firmly packed brown sugar
4 Tbsp. oil
1 tsp. salt
4 cups flour

Mix well. Grease 3 one-pound coffee cans or bread pans of similar size. Bake at 350 degrees for an hour or until top springs back at touch.

Note: Nuts may be added and white sugar may replace half of brown sugar. I have used 4 small loaf pans 3½- x 7½-inches each and baked for 40 minutes. Makes 3 loaves.

Pumpkin Layer Cheesecake

Prep: 10 minutes; bake: 40 minutes

2 pkgs. (8 ounces each) cream cheese, softened
½ cup sugar
½ tsp. vanilla
2 eggs
½ cup canned pumpkin
½ tsp. ground cinnamon
Dash each ground cloves & nutmeg
1 ready-to-use graham cracker crumb crust (6 ounces or 9-inch)

Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir pumpkin and spices into 1 cup of the batter; pour remaining plain batter into crust. Top with pumpkin batter. Bake at 350° for 35 to 40 minutes, or until center is almost set. Cool. Refrigerate 3 hours or overnight. Makes 8 servings.

Chocolate Praline Layer Cake

Cake:
½ cup butter
¼ cup whipping cream
1 cup firmly packed brown sugar
¾ cup coarsely chopped pecans
1 pkg. (18.25 ounces) pudding-included devil’s food cake mix
1¼ cup water
1/3 cup oil
3 eggs
Topping:
1¾ cups whipping cream
¼ cup powdered sugar
¼ tsp. vanilla
Whole pecans
Chocolate curls for garnish

Preheat oven to 325°. In a small heavy saucepan, combine butter, ¼ cup whipping cream and brown sugar. Cool over low heat just until butter melts, stirring occasionally. Pour into two 8-inch or 9-inch round cake pans; sprinkle evenly with chopped pecans. In large bowl, combine cake mix, water, oil, and eggs at low speed until moistened, then beat 2 minutes at highest speed. Carefully spoon batter over pecan mixture. Bake at 325° for 35-40 minutes or until cake springs back when touched lightly in the center. (Do not over bake or the pecan praline layer will be too hard). Cool 5 minutes in the pans, then remove and cool completely. In a small bowl, beat 1¾ cup until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. Place one layer of cake on serving plate, praline side up; spread with ½ of the chipped cream mixture. Top with second layer, praline side up; spread with remaining whipped cream mixture (I do not cover the sides). Garnish with pecans and chocolate curls.

Cheesecake (The best I’ve had)

*Use a spring-form pan
Crust:
1 pkg. graham crackers, crushed
1/3 cup butter, melted
¼ cup sugar

Mix, and then pat into pan. Bake at 350° for 5 minutes. Let cool.

Filling:
3 pkgs. (8 ounces each) cream cheese
4 eggs
¾ cup sugar

Mix above filling ingredients until smooth. Add 1 Tbsp. vanilla and 3 Tbsp. milk. Beat until creamy. Pour into crust. Bake at 350° for 45 minutes (or less). Top will crack. Leave in the oven, but turn oven off. Cool 20 minutes

Topping:
1½ cups sour cream
1 tsp. vanilla
¼ cup sugar

Mix above by hand. Spread on top of cake. Bake at 350° for 5 to 10 minutes. Remove from oven, let cool, then refrigerate. Later, loosen from pan with knife, then remove from pan. Top with fruit topping, if desired.

Lemon Cake

1 package lemon cake mix
1 (4-ounce) package lemon jello
¾ cup oil
¾ cup water
4 eggs (one at a time)

Bake at 350° for 45 minutes in greased & floured pan.

For topping:
2 cups powder sugar
2 lemons
2 Tbsp. butter

Mix powder sugar, juice of lemons & butter. Poke holes in top of cake while still hot and pour powder sugar mixture over top.

Strawberry Cake

1 box white cake mix
4 eggs
¾ cup Wesson oil
½ cup cold water
½ pkg. frozen strawberries (thawed)
1 small pkg. strawberry Jello

Dissolve Jello in ½ cup water. Mix other ingredients and cream well. Put most of the strawberry juice in the cake. Bake at 350° for 30 - 35 minutes.

Icing

1 pound powdered sugar
½ stick butter
½ pkg. strawberries

Mix well and ice cooled cake.

Bailey’s Irish Cream Cake

1 18¼-ounce pkg. yellow cake mix
4 ounces Instant chocolate pudding mix
¾ cup vegetable oil
2 Tbsp. water
¼ cup Vodka
3/8 cup Bailey’s Irish Cream
4 eggs

Combine cake mix, pudding mix, oil, water, vodka, liqueur and eggs in a bowl. Beat until smooth. Pour into greased and floured 10-inch Bundt pan. Bake at 350 degrees for 40 to 50 minutes, or until done. Remove from pan and cool completely. Mix a glaze of Bailey’s and powdered sugar to a thick consistency and drizzle over cake.

Brownie Bottom Pudding Pie

4 squares Baker’s semi-sweet baking chocolate
¼ cup (½ stick) butter or margarine
¾ cup sugar
2 eggs
1 tsp. vanilla
½ cup flour
½ cup chopped nuts (optional)
2½ cups cold milk
2 pkgs. (4-serving size) Jello chocolate flavor instant pudding & pie filling
Thawed cool whip whipped topping

Heat oven to 350° (325° for glass pie plate). Grease bottom and sides of 9-inch pie pan. Microwave chocolate and butter in large microwavable bowl on high 2 minutes. Stir until chocolate is melted. Stir in sugar, eggs and vanilla. Mix in flour, then nuts. Spread in pan. Bake 25 to 30 minutes. Cool. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. Let stand 2 minutes. Spread over brownie pie. Top with whipped topping. Garnish with grated chocolate. Refrigerate until ready to serve. Makes 8 servings.

Peanut Butter Fudge

1 1-pound jar peanut butter
1 7-ounce jar marshmallow crème
½ cup plus 2 Tbsp. milk
1 pound powdered sugar

Put peanut butter and marshmallow crème in large mixing bowl. Combine milk and sugar in saucepan; bring to boil. Boil for 6+ minutes stirring occasionally. Remove from heat; pour over combined mixture. Mix quickly until all ingredients are combined. Spread into square 9-inch buttered pan; cool. Cut into squares.

Fluffy Fruit Salad

2 cans (20 ounces each) crushed pineapple
2/3 cup sugar
2 Tbsp. all-purpose flour
2 eggs, lightly beaten
¼ cup orange juice
3 Tbsp. lemon juice
1 Tbsp. vegetable oil
2 cans (17 ounces each) fruit cocktail, drained
2 cans (11 ounces each) mandarin oranges, drained
2 bananas, sliced
1 cup heavy cream, whipped

Drain pineapple, reserving 1 cup juice in a small saucepan. Set pineapple aside. To saucepan, add sugar, flour, eggs, orange juice, lemon juice and oil. Bring to a boil, stirring constantly. Boil for 1 minute; remove from the heat and let cool. In a salad bowl, combine pineapple, fruit cocktail, oranges and bananas. Fold in whipped cream and the cooled sauce. Chill for several hours. Yield: 12-16 servings.

Pound Cake

3 cups sugar
2 sticks of butter, softened
3 cups all-purpose flour
½ pint whipping cream
6 eggs
1 Tbsp. vanilla

Cream sugar and butter together. Add 1 egg at a time, beating after each egg. Alternate flour and shipped cream (flour, cream, flour, cream). Add vanilla and stir. Grease and flour tube pan. Bake at 325 degrees for about an hour.

Tucson Almond Torte

1 cup sugar
1 (8-ounce) can almond paste (no syrup or li aid glucose), finely crumbled
¼ cup butter, at room temperature
4 eggs
1 tsp. vanilla
1 cup all purpose flour
1 tsp. baking powder
½ cup whipping cream
½ of an 8-ounce pkg. of Mascarponi cheese (about ½ cup)
Optional items:
Shaved chocolate
Toasted sliced almonds
Fresh halved figs
Fresh kumquats
Fresh sage leaves

In large bowl, beat (low speed) sugar, almond paste, and butter until blended. Beat in eggs & vanilla until smooth. Sprinkle in flour & baking powder. Mix till totally combined. Pour into greased & floured 9-inch pans.

Bake at 325° for 50-55 minutes or until toothpick comes out clean. Cool 10 minutes in pan and completely out of pan.

Chill mixing bowl and beaters. Just before serving, beat whipping cream in chilled bowl until soft peaks form. Fold in Mascarpone cheese.

Transfer cake to serving platter and cover with whipping cream mixture. If desired, top with shaved chocolate & toasted sliced almonds; garnish with figs, kumquats, & sage leaves.

Serves 10-12.

Banana Nut Bread

1 cup sugar
1/3 cup margarine or butter, softened
2 eggs
1½ cups mashed ripe bananas (3 to 4 medium)
1/3 cup water
1 2/3 cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
¼ tsp. baking powder
½ cup chopped nuts

Heat oven to 350°. Grease bottom only of loaf pan. Mix sugar and margarine in a 2½-quart bowl. Stir in eggs until blended. Add bananas and water; beat 30 seconds. Stir in remaining ingredients except nuts until moistened; stir in nuts. Pour into pan. Bake until wooden toothpick inserted in center comes out clean, about 1 to 1¼ hours. Let cool 5 minutes. Remove from pan and cool completely before slicing.

Shortbread Lemon Bars

1½ cups all-purpose flour
½ cup confectioners’ sugar
1 tsp. grated lemon peel
1 tsp. grated orange peel
¾ cup cold butter or margarine
Filling:
4 eggs
2 cups sugar
1/3 cup lemon juice
¼ cup all-purpose flour
2 tsp. grated lemon peel
2 tsp. grated orange peel
1 tsp. baking powder
Topping:
2 cups (16 ounces) sour cream
1/3 cup sugar
½ tsp. vanilla extract

In a food processor, combine flour, confectioners’ sugar, and lemon and orange peel. Cut in butter until crumbly; process until mixture forms a ball. Pat into a greased 13- X 9- X 2-inch baking pan. Bake at 350° for 12-14 minutes or until set and the edges are lightly browned. Meanwhile, in a mixing bowl, combine the filling ingredients; mix well. Pour over hot crust. Bake for 14-16 minutes or until set and lightly browned. Meanwhile, in a bowl, combine topping ingredients. Spread over filling. Bake 7-9 minutes longer or until topping is set. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Yield: 3 dozen.

Sweet Potato Soufflé

3 cups cooked mashed sweet potatoes
1 cup of sugar
½ tsp. salt
2 eggs
¼ cup melted butter
1/3 cup milk
1 tsp. vanilla

Mix ingredients together and pour into a greased baking dish.

Topping
1/3 cup self-rising flour
1 cup brown sugar
1 cup coconut
1 cup chopped pecans
2 Tbsp. melted margarine

Combine topping and sprinkle over soufflé. Bake uncovered at 375 degrees for 30 minutes.

Holiday Gelatin Mold

3 ounces lime Jello mix
1 9-ounce can crushed pineapple,
1 cup creamy cottage cheese
1 tsp. (fine crushed) horseradish
½ cup mayonnaise
½ to ¾ cup chopped nuts (walnuts or pecans)
*Optional – green food coloring

Hand-press pineapple to drain, reserving juice. Mix lime Jello with 1 cup boiling water, pineapple juice and green food coloring (if desired). Chill until slightly thickened, approximately 1 hour and 15 minutes. Beat jello mixture just until frothy. Fold in pineapple and remaining ingredients. Pour into jello mold until firm.

Chewy Butterscotch Nut Bars In A Jar

½ cup butterscotch chips
½ cup pecan pieces or coarsely chopped pecans, toasted* and cooled completely
½ cup packed light brown sugar
1 cup Pioneer Buttermilk Biscuit and Baking mix (or other buttermilk making mix)
½ cup packed light brown sugar
1 cup Pioneer Buttermilk Biscuit and Baking mix (or other buttermilk making mix)

In 1-quart wide mouth glass jar, gently layer and pack ingredients in the order listed beginning with butterscotch chips. If there is any space left after adding the last ingredient, add more butterscotch chips or pecans to fill the jar. Place lid on top. Cut an 8-inch circle of fabric to cover the lid. Place fabric over lid; secure in place with ribbon or raffia. Decorate as desired.

Make a gift card and attach as follows:
To make Chewy Butterscotch Nut Bars: Empty contents of jar into medium bowl. Stir in 1 stick butter or margarine, melted; one large egg; and 1 tsp. vanilla. Press into an 8- x 8- x 2-inch baking pan coated with cooking spray. Bake at 350° for 18-22 minutes, or until light golden brown & center is almost set.

Makes 16 bars.

*For toasting pecans, place in microwave safe dish on high for 4-5 minutes stirring every minute.

Red White and Blue Pie

1 baked pie shell cover inside with white melted chocolate

1 8-ounce pkg. cream cheese
1 box white chocolate instant pudding
¼ cup milk
Combine and mix the 3 ingredients and place in pie shell.

Slice strawberries and arrange over the top of the cream cheese mixture.
Use Cool Whip or whipped cream and place in the center of the pie.
Take blueberries and sprinkle over cream topping.

Blueberry-Lemon Tea Bread

½ cup butter or margarine (1 stick), softened
1½ cups sugar
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
2 large eggs
½ cup milk
1½ cups blueberries
¼ cup fresh lemon juice

Preheat oven to 350°. Grease and flour a 9- X 5-inch loaf pan. In large bowl, with mixer at low speed, beat margarine or butter and 1 cup sugar just until blended. Increase speed to medium; beat until light and fluffy, about 5 minutes. Meanwhile, in medium bowl, combine flour, baking powder, and salt. Reduce speed to low; add eggs, one at a time, beating after each additional until well blended, occasionally scraping bowl with rubber spatula. Alternately add flour mixture and milk, mixing just until blended. Gently stir in blueberries. Spoon batter into loaf pan. Bake loaf 1 hour and 5 minutes or until toothpick inserted in center comes out clean. Cool loaf in pan on wire rack for 10 minutes; remove from pan. With skewer, prick top and sides of warm cake in many places. In small bowl, mix lemon juice and 1/3 cup sugar. With pastry brush, brush top and sides of warm cake with lemon glaze. Cool cake on wire rack. Makes 12-16 servings.

Russian Tea Cakes

1 cup soft butter
½ cup sifted confectioners’ sugar
1 tsp. vanilla
2½ cups sifted Gold Medal flour
¼ tsp. salt
¾ cup finely chopped nuts

Mix together butter, sugar and vanilla. Sift flour and salt and stir into mixture. Mix in chopped nuts. Chill dough. Roll into 1 to 2-inch balls. Place 2½ inches apart on ungreased baking sheet. Bake at 400° for 10-12 minutes until set, but not brown. While still warm, roll in confectioners’ sugar. Cool. Roll in sugar again.

Caramel-Pecan Sticky Buns

1 pkg. (¼ -ounce) active dry yeast
¾ cup warm water (110° to 115°)
¾ cup warm milk (110°-115°)
¼ cup sugar
3 Tbsp. vegetable oil
2 Tbsp. salt
3¾ to 4¼ cups all-purpose flour
Filling:
¼ cup butter or margarine, softened
¼ cup sugar
3 tsp. ground cinnamon
¾ cup packed brown sugar
½ cup whipping cream
1 cup coarsely chopped pecans

In a mixing bowl, dissolve yeast in warm water. Add the milk, sugar, oil, salt and 1¼ cups flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface. Roll into an 18- X 12-inch rectangle. Spread butter to within ½ inch of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Combine brown sugar and cream; pour into a greased 13- X 9- X 2-inch baking pan. Sprinkle with pecans. Place rolls, cut side down, over pecans. Cover and let rise until doubled, about 1 hour. Bake at 350° for 30-35 minutes or until well browned. Cool for 1 minute before inverting onto a serving platter. Yield: 1 dozen.

Baked Pear Frittata

2 firm, ripe pears (about 1 pound total)
2 Tbsp. butter or margarine
6 large eggs
1/3 cup milk
¼ cup all-purpose flour
1 Tbsp. granulated sugar
1 tsp. vanilla
¼ tsp. salt
¼ cup mascarpone cheese or whipped cream cheese
1 to 2 Tbsp. firmly packed brown sugar

Rinse, peel and core pears. Cut fruit into ½-inch chunks. In a 9- to 10-inch ovenproof nonstick frying pan over medium-high heat, melt butter; add pears and turn occasionally until lightly browned and tender when pierced, 7 to 8 minutes. Meanwhile, in a bowl, whisk to blend eggs, milk, flour, granulated sugar, vanilla and salt. Remove frying pan from heat and pour egg mixture over pears. Bake in a 425° oven until frittata is golden brown and set in center when pan is gently shaken, 8 to 12 minutes. Cut into wedges to serve. Spoon dollops of cheese onto portions and sprinkle with brown sugar.

Sweet Potato Pie

1 9-inch piecrust, unbaked
2 medium sweet potatoes, peeled (or 2¾ cups sweet potatoes, peeled and mashed)
1 stick real butter
1 cup sugar
2 large eggs, beaten
¼ cup buttermilk
1 tsp. vanilla
*Optional – whipped topping

Preheat oven to 325 degrees. Quarter the potatoes (if uncooked) and boil them in water until tender. Drain and mash the potatoes, preferably through a colander to remove the ‘threads’. If using canned sweet potatoes, drain and heat in microwave until hot. Add the butter and sugar and stir until blended, microwaving again if necessary for a smooth consistency. Cool slightly. Stir in the beaten eggs, buttermilk and vanilla. Bake 50 minutes to 1 hour, or until set. Top with whipped topping, if desired.

No Bake Cherry Cheese Cake

2 pkgs. (8 ounces) cream cheese, softened
1/3 cup lemon juice
1 can sweetened condensed milk
1 Tbsp. vanilla
1 ready-made graham cracker crumb piecrust
Canned cherries (or blueberries)

Combine cream cheese, lemon juice and vanilla; mix thoroughly. Pour into graham cracker crust. Refrigerate until firm. Top with cherries or blueberries.

Chocolate Mounds Cake

1 box chocolate cake mix
1 can sweetened condensed milk
2/3 cup cream of coconut
12 ounces shredded coconut
8 ounces Cool Whip
1/8 tsp. coconut flavoring

Add 1/8 tsp. coconut flavoring to Cool Whip and set aside. Bake cake as directed on box, pour into two round 8-inch pans. When cool, slice each layer in half lengthwise to make 4 layers. Combine milk, cream of coconut and coconut. Set ½ cup aside. Place one layer of cake, cut side up, on a serving plate. Pour 1/3 of coconut mixture on top and spread. Repeat with second and third layer. Add ½ cup reserved filling to Cool Whip and blend gently. Add top layer of cake and spread Cool Whip mixture on top and sides. Put cake in a plastic container that has an air tight lid and store in refrigerator for 2 to 4 days.

Peanut Brittle

1 cup sugar
½ cup white corn syrup
1 cup salted dry roasted peanuts
1 Tbsp. margarine
1 tsp. vanilla
1 tsp. baking soda

Mix sugar and syrup, and microwave on HIGH 4 minutes. Mix in peanuts and microwave on HIGH 4 or 5 minutes. Add margarine and vanilla and cook on HIGH an additional 30 seconds. Add baking soda QUICKLY, mix, and pour onto greased cookie sheet. Let cool.

Old Fashioned Carrot Cake

4 eggs
2 cups sugar
1½ cups vegetable oil
2 cups all-purpose flour
2 to 3 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
¼ tsp. ground nutmeg
2 cups grated carrots
Frosting:
½ cup butter or margarine, softened
1 pkg. (3 ounces) cream cheese, softened
3¾ cups confectioners’ sugar
1 tsp. vanilla extract
2 to 3 Tbsp. milk
1 cup chopped walnuts

In a mixing bowl, combine eggs, sugar and oil; mix well. Combine flour, cinnamon, baking powder, baking soda, salt and nutmeg; beat into egg mixture. Stir in carrots. Pour into two greased and floured 9-inch round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. For frosting, in a mixing bowl, cream butter and cream cheese. Gradually beat in confectioners’ sugar and vanilla. Add enough milk to achieve desired spreading consistency. Stir in walnuts. Spread frosting between layers and over top and sides of cake. Garnish with carrot curls and walnuts if desired. Refrigerate leftovers. Yield: 12 servings.

Grandma’s Pumpkin Nut Bread

3½ cups all-purpose flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
½ tsp. double acting baking powder
½ tsp. ground allspice
2-2/3 cups sugar
1 cup salad oil
4 eggs
1/3 cup water
1 can (16 ounces) pumpkin (regular – not with pie spices)
½ cup chopped walnuts

Preheat oven to 350°. Grease (non-stick cooking spray works well) two 9- X 5-inch loaf pans or 6 mini loaf pans. Set aside.

Combine flour and next 5 ingredients on the list; set aside. In a large mixing bowl, beat the sugar and oil. Add eggs, water and pumpkin; beat well. Gradually add dry ingredients and stir just until blended. Stir in nuts. Pour batter into greased loaf pans. Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Remove from oven to wire rack. Cool 10 minutes before removing from pans. Transfer to wire rack and let cool completely.

Chocolate Brownie Triffle

Chocolate mousse
Brownie mix
Crushed Snickers
Whipped cream
Kahulua

Bake brownies according to box directions, while still warm poke holes into it and pour ¼ to ½ cup Kahulua over them. Let cool. Prepare the mousse. Cut brownies and place in trifle bowl. Spread mousse over brownies, sprinkle with Snickers, continue layering until all the ingredients are gone. Top with whipped cream and chocolate curls.

Apple Streusel Cake

For the streusel:

1 cup light brown sugar
1 cup chopped, peeled apples (avoid Red Delicious apples, as they disintegrate quickly when heated.)
1 cup sliced almonds, pecans or walnuts (optional)
¼ cup all-purpose flour
1 tsp. ground cinnamon
3 Tbsp. butter, melted

For the cake:

2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
½ cup (1 stick) butter, softened
½ cup granulated sugar
3 large eggs
½ tsp. vanilla extract
1/3 cup orange juice

For the Glaze:

½ cup confectioners' (powdered) sugar
2½ tsp. orange juice

Making the streusel: Preheat oven to 350°. Grease a 9-or 10-inch tube pan. In medium bowl, combine brown sugar, apples, almonds, flour and cinnamon. Stir in melted butter.

Making the cake: In a medium bowl, combine flour, baking powder and baking soda; mix well. In large bowl, using an electric mixer set on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time; beat well after each addition. Add vanilla.

Set mixer to low; alternately beat flour mixture and orange juice into egg mixture. Spoon half of the batter into tube pan. Sprinkle with half of the streusel. Spoon remaining batter over streusel, spreading to make an even layer. Swirl batter with a knife to create a marble pattern.

Bake for 15 minutes. Remove cake from oven; sprinkle top with remaining streusel. Return cake to oven; bake until a toothpick inserted in center comes out clean, about 30-35 minutes. Transfer to a wire rack; cool completely.

Making the glaze: Combine confectioners' sugar and orange juice; Mix well. Turn cake out onto a service plate; invert so streusel is on top. Drizzle glaze over cake; serve. Serves 12.

Russian Cream

¾ cup sugar
1 envelope unflavored gelatin
½ cup water
1 cup whipping cream
1½ cup sour cream
1 tsp. vanilla extract
Large, ripe strawberries
Chessman cookies by Pepperidge Farm
*Optional – melted chocolate

Mix sugar, gelatin and water in saucepan. Let sit 5 minutes, then bring mixture just to boiling, stirring constantly. Remove from heat. Mix sour cream and vanilla together and set aside in a separate bowl. Mix whipping cream into boiled sugar/gelatin mix. Slowly fold sour cream and vanilla together and set aside in a separate bowl. Mix whipping cream into boiled sugar/gelatin mix. Slowly fold sour cream/vanilla mix into pot with other ingredients. Pour mixture into mold. I double this recipe and use the large Tupperware mold and another smaller mold. Release mold onto a large flat container or cake plate (round is best). Circle mold with huge strawberries cut in half – stem left on. Circle strawberries with Chessman cookies by Pepperidge Farm. *Optional – place a cocktail glass filled with melted chocolate in center of mold when serving.

Carrot Cupcakes

4 eggs
2 cups sugar
1 cup vegetable oil
2 cups all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. ground allspice
½ tsp. salt
3 cups grated carrots

Chunky Frosting:
1 pkg. (8 ounces) cream cheese, softened
¼ cup butter or margarine, softened
2 cups confectioners' sugar
½ cup flaked coconut
½ cup chopped pecans
½ cup chopped raisins

Preheat oven to 325°. In a mixing bowl, beat eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots. Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

For frosting, in a mixing bowl, beat cream cheese and butter until combined. Gradually beat in confectioners' sugar. Stir in coconut, pecans and raisins. Frost the cupcakes. Store in the refrigerator.

Pink Salad

1 8-ounce pkg. cream cheese, softened
2 3-ounce pkgs. strawberry Jello
2/3 cup sugar
2 cups hot water
1 cup chopped nuts
16 ounces crushed pineapple, drained
16 ounces Cool Whip
Nonstick cooking spray

Combine Jello powder and sugar; add hot water and stir to dissolve. Add cream cheese; blend well. Chill until partly set. Add nuts, pineapple and Cool Whip and whisk together or blend with a hand mixer on low speed. Pour into tube pan or mold sprayed with a nonstick cooking spray and chill. To serve, place the mold/pan in hot water for 30 seconds before inverting the mold/pan onto a plate or serving platter.

Mississippi Mud Cake

2/3 cup sugar
½ cup butter or margarine
1 tsp. vanilla
2 eggs
¾ cup self-rising flour
3 Tbsp. cocoa
1/3 cup chopped pecans
½ of a 7 ounce jar marshmallow crème

Cream sugar, butter and vanilla until light and fluffy. Beat in eggs just till blended. Stir together flour and cocoa; add to cream mixture. Mix well. Stir in pecans. Spread in greased and floured 6- X 6- X 2-inch pan. Bake at 325 degrees for 30-35 minutes. Cool. Spread marshmallow crème over cake. Frost with cocoa icing.

Cocoa Icing

2 Tbsp. butter
l¼ cup sifted powdered sugar
2 Tbsp. cocoa
1 Tbsp. milk
¾ tsp. vanilla
l¼ cup powdered sugar

Beat butter until light & fluffy, then add 1¼ cup sugar gradually. Beat in milk and vanilla. Gradually blend in rest of sugar. Add enough milk to make spreading consistency.

Peanut Butter Brownie Cupcakes

1 box Duncan Hines Extra Chocolate Lovers Fudge Brownie mix
1 bag mini Reeses peanut butter cups
2-inch foil baking cups

Prepare brownie mix according to directions. Fill baking cups 2/3 full and bake 10 minutes according to directions. Remove from oven place a peanut butter cup (unwrapped) in each brownie. Bake for 7 minutes more, remove from oven and cool.

Note: Mini muffin pans work best but you can use a cookie sheet if you don’t have one.

Oreo Cheesecake

1 cup crushed Oreo chocolate sandwich cookies (about 12 cookies)
1 Tbsp. butter or margarine, melted
4 pkg. (8 ounces each) cream cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
20 Oreo chocolate sandwich cookies, quartered

Mix crushed cookies and butter; press onto bottom of 9-inch spring form pan. Bake at 325° for 10 minutes. (Bake at 300° for 10 minutes if using a dark nonstick spring form pan.) Mix cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs, mixing on low speed until blended. Gently stir in quartered cookies. Pour over crust. Bake at 325° for 1 hour, or until center is almost set. (Bake at 300° for 1 hour or until center is almost set if using a dark nonstick spring form pan.) Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with cool whip topping, if desired. 12 servings.

Chocolate Fondue

½ cup butter or margarine
½ cup unsweetened cocoa
¾ cup sugar
½ cup evaporated milk
1 tsp. vanilla

Melt butter in small saucepan over low heat. Remove from heat; immediately stir in cocoa. Add sugar and evaporated milk. Cook over low heat, stirring constantly until sugar is dissolved and mixture is smooth. Remove from heat; stir in vanilla. Serve warm with fruit, marshmallows or small pieces of cake. *I like to serve pound cake squares and my choice of fruit is bananas, strawberries, peaches, mango, pineapple, kiwi, orange and apples.

Gingerbread with Lemon Sauce

1 cup shortening
1 cup sugar
1 cup light molasses
2 eggs
3 cups all-purpose flour
1½ tsp. salt
1½ tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1 cup hot water

Lemon Sauce:
½ cup sugar
2 tsp. cornstarch
dash salt
dash nutmeg
1 cup water
2 egg yolks, beaten
2 Tbsp. butter or margarine
2 Tbsp. lemon juice
½ tsp. grated lemon peel

In a mixing bowl, combine the first four ingredients; mix well. Combine the dry ingredients; add to molasses mixture alternately with hot water. Pour into greased 13- X 9- X 2-inch baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack.

Meanwhile, in a saucepan, combine the first five sauce ingredients until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir a small amount of the hot mixture into egg yolks. Return all to pan, stirring constantly. Cook and stir for 2 minutes or until a thermometer reads 160 degrees. Remove from the heat; stir in butter, lemon juice and peel. Serve with warm cake. Refrigerate leftover sauce. Yield: 16-20 servings.

Pumpkin Gingerbread

Submitted by , courtesy of Sous Chef Cynthia Mead, Dakota Cafe, Tucson Arizona.

1½ cups flour
1¼ tsp. baking soda
2 tsp. ginger
1 tsp. cinnamon
¾ tsp. salt
1 egg, beaten
2/3 cup granulated sugar
½ cup molasses
½ cup boiling water
½ cup vegetable oil
1 cup cooked pumpkin

Grease and flour a 9-inch square pan. Preheat oven to 350 degrees. Sift dry ingredients into a mixing bowl. Add egg, sugar and molasses. Pour boiling water and oil over the mixture and whisk until smooth. Add pumpkin and stir.

Pour into prepared pan and bake for about 40 minutes. Cool on wire rack.

Cocoa Pebbles S-Mores Bars

About 8 whole graham crackers
1 pkg. (8 squares) Baker's Semi Sweet Baking Chocolate
6 Tbsp. butter or margarine, divided
1 pkg. (10 ounces) miniature marshmallows
1 pkg. (13 ounces) Cocoa Pebbles or Cocoa Krispies Cereal

Line 13- X 9-inch pan with foil; grease bottom and sides of foil-lined pan. Place graham crackers on bottom of pan, cutting crackers to fit.

Microwave chocolate and 2 Tbsp. butter in microwavable bowl on HIGH 2 minutes; stir until melted. Spread ½ of the melted chocolate over graham crackers. Microwave remaining 4 Tbsp. butter in a 4-quart microwavable bowl on HIGH 45 seconds or until melted. Add marshmallows; mix to coat. Microwave 1½ minutes or until melted, stirring after 45 seconds. Add cereal; mix to coat well.

Press firmly over chocolate-coated graham crackers in pan. Drizzle with remaining melted chocolate. Cool; cut into squares. Makes 24.

Rum Cake

1 pkg. yellow cake mix
1 pkg. instant vanilla pudding mix
4 eggs
½ cup oil
½ cup spiced rum
½ cup water

Mix all the above and beat with a mixer for 10 minutes at medium speed. Sprinkle chopped nuts in bottom of pan (bundt pan or tube) before pouring batter in. Bake in a greased and floured pan at 325° for 1 hour. While cake is baking, combine:
½ cup sugar
½ cup butter (one stick)
1 cup water
Boil for 5 minutes. After mixture cools a bit, add ¼ cup rum. Pour mixture over cake while it is still warm. Let cake cool in pan. Enjoy!
*Notes – You can also use regular rum. I like the spiced better, it’s a little sweeter. I also use pecans for the nuts.

Midnight Mint Bars

½ cup butter (not margarine)
1/3 cup baking cocoa
¼ cup sugar
1 egg, beaten
1¾ cups graham cracker crumbs
¾ cup flaked coconut
½ cup finely chopped walnuts

FILLING:
1/3 cup butter, softened
2 cups confectioners' (powdered) sugar
3 Tbsp. milk
1 tsp. peppermint extract
Green food coloring

TOPPING:
2/3 cup semisweet chocolate chips
2 Tbsp. butter

In heavy saucepan, heat the butter, cocoa and sugar over low heat until sugar is disolved, stirring often. Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan. Cook and stir until mixture coats a metal spoon and reaches 160 degrees. Remove from heat. Stir in the cracker crumbs, coconut and walnuts. Press into a buttered 9-inch square pan; set aside. For filling, in a small mixing bowl, beat butter, confectioners' sugar, milk and extract until smooth. Tint with food coloring. Spread evenly over bottom layer; set aside.

For topping, in a heavy saucepan, melt chocolate chips and butter over low heat until blended and smooth, stirring often. Remove from heat. Cool to room temperature, about 10 minutes. Spread over filling. Cover and refrigerate until set, about 1 hour. Cut into bars. Store in the refrigerator.

Tiramisu

40-44 hard lady fingers
2 Tbsp. liqueur (Kahlua or Amaretto)
2 cups strong coffee
3 Tbsp. bitter cocoa
4 eggs, separated
8 Tbsp. sugar
1 pound mascarpone cheese (or a substitution for mascarpone is 8 ounces cream cheese and 1¼ cup whipping cream, whip both separately and then blend together)

Make coffee and a little of the sugar and put into a flat bowl to cool. Beat egg yolks and remaining sugar by hand until creamy. Add mascarpone and liqueur, mixing well. In another bowl, beat egg whites until stiff. Fold into other creamed mixture. Set aside. Sprinkle half the cocoa on the bottom of a 9- X 13-inch pan. Dip lady fingers into coffee on both sides – very quickly. As each is dipped, make one complete layer in pan with the lady fingers. Spoon on half the cream mixture and repeat the process with lady fingers a second time. Spoon on the rest of the cream mixture. Finish by sprinkling remaining cocoa on top. Cover with plastic wrap and refrigerate at least 3 hours. Can be made a full day in advance.

Chunky Pecan Pie Bars

CRUST
1½ cups all-purpose flour
½ cup (1 stick) butter, softened
¼ cup packed brown sugar

FILLING
3 large eggs
¾ cup corn syrup
¾ cup granulated sugar
2 Tbsp. butter, melted
1 tsp. vanilla extract
1¾ cups (11.5 0z. pkg.) NESTLE TOLL HOUSE Semi-Sweet Chocolate Chunks
1½ cups coarsely chopped pecans

FOR CRUST:
Beat flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan. Bake for 12 to 15 minutes or until lightly browned.

FOR FILLING:
Beat eggs, corn syrup, granulated sugar, butter and vanilla extract in medium bowl with wire whisk. Stir in chunks and nuts. Pour evenly over baked crust. Bake for 25 to 30 minutes or until set. Cool in pan on wire rack. Makes about 3 dozen bars.

Marcia’s Wet Lemon Cake

1 box Duncan Hines lemon Supreme cake mix
1 small box instant lemon pudding mix
¾ cup canned apricot nectar (24-ounce can – use ½ of the can, reserving the other half)
2½ tsp. lemon extract
4 eggs, yolks and whites separated
Topping:
2 cups confectioners sugar, plus a little more to sprinkle on top
The juice of 2 large or 3 medium lemons

Spray bundt pan with a nonstick cooking spray and flour lightly. Mix cake and pudding mixes together in a medium bowl. Add oil, apricot nectar, lemon extract and egg yolks. Beat egg whites until stiff and fold into batter. Bake: Start in a cold oven, cooking for 50 minutes at 325 degrees. While baking, mix topping ingredients. Pour topping onto hot cake immediately after removing from oven, while still in bundt pan. Transfer cake from pan and invert onto cake plate or serving plate. Pour remaining apricot nectar over top of cake. Sprinkle with confectioners’ sugar.

Carmel Corn

1 package of light brown sugar
1 cup corn syrup

Bring syrup and sugar to a good boil

1 stick margarine
1 can sweeten condensed milk

Cook slowly over low heat to soft-ball stage approximately 230 to 240 degrees.
Pour over two gallons of popped corn.

Nutty Cheesecake Squares

2 cups all-purpose flour
1 cup finely chopped walnuts
2/3 cup packed brown sugar
½ tsp. salt
2/3 cup butter or margarine
Filling:
2 pkgs. (8 ounces each) cream cheese, softened
½ cup sugar
2 eggs
¼ cup milk
1 tsp. vanilla extract

In a bowl, combine flour, walnuts, brown sugar and salt; cut in butter until the mixture resembles coarse crumbs. Set half aside; press remaining crumb mixture onto the bottom of a greased 13- X 9- X 2-inch baking pan. Bake at 350° for 10-15 minutes, or until lightly browned. In a mixing bowl, beat filling ingredients until smooth; pour over crust. Sprinkle with reserved crumb mixture. Bake at 350° for 20-25 minutes or until a knife inserted near the center comes out clean. Cool completely. Store in the refrigerator. Yield: 16-20 servings.

Black and White Cupcakes

1 8-ounce package cream cheese soften
1 unbeaten egg
½ cup sugar
1/8 tsp. salt

Beat together and stir in 1 cup semi-sweet chocolate chips. Set aside.

Sift together:
1½ cups flour
1 cup sugar
¼ cup cocoa
1 tsp. baking soda
½ tsp. salt

Add to dry ingredients:
1 cup water
1/3 cup Crisco oil
1 Tbsp. vinegar
1 tsp. vanilla

Blend together. Fill cupcake pans 1/3 full. Put a heaping teaspoon of cream cheese mixture on top. Sprinkle with chopped nuts and sugar. Bake at 350 degrees for approximately 30 minutes. Makes 18 to 20 cupcakes.

Praline Carrot Cake with Candied Pecans

Prep. Time: 2 hours.

1 pound carrots, peeled and sliced (3 cups)
3 cups all-purpose flour
2¾ cups sugar
1½ tsp. baking powder
1½ tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1½ cups cooking oil
6 eggs
1 8-ounce can crushed pineapple, drained
1 Tbsp. vanilla
1 cup chopped pecans
½ cup flaked coconut
1 recipe Cinnamon Cream Cheese Frosting (see recipe following)
1 recipe Praline Sauce (see recipe following)
1 recipe Candied Pecans (see recipe following)

In a medium saucepan cook carrots, covered, in a moderate amount of boiling water about 20 minutes until very tender. Drain. Cool slightly. Chop in a food processor using several on-off turns, or coarsely mash with potato masher (should have about 1½ cups). Grease and lightly flour three 9- X 1½-inch round cake pans; set aside. (If you only have two pans, prepare two layers and refrigerate remaining third of batter. When the first two are done baking and removed from pans, wash, grease and lightly flour one pan; bake the remaining batter.)

Preheat oven to 350°. In a large mixing bowl stir together flour, sugar, baking powder, baking soda, salt and cinnamon. Make a well in center of dry ingredients. Add oil, eggs, pineapple, and vanilla. Beat with an electric mixer on low speed about 1 minute until all ingredients are combined. Fold in mashed carrots, the 1 cup pecans and the coconut.

Spread batter evenly into prepared pans. Bake the layers for 35 to 40 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cakes in pans on wire racks for 10 minutes. Using a small spatula or table knife loosen edges and remove from pans. Bake remaining layer, if necessary. Cool cakes thoroughly on wire racks.

While the cake is cooling, prepare Praline Sauce, Candied Pecans, and Cinnamon Cream Cheese Frosting.

To assemble, place one of the cooled cake layers, top-side up, on cake plate. Use about one cup of the Cinnamon Cream Cheese Frosting to pipe or spoon a rim about -inch wide and ½-inch high around outer edge of cake layer. Spoon about 2 tablespoons frosting in the center leaving an unfrosted “ring”.

Spoon and spread about half of the Praline Sauce filling into the unfrosted ring (sauce will not fill ring). Add a second cake layer, top side up, and repeat frosting and filling steps using Cinnamon Cream Cheese Frosting and Praline Sauce.

Add final cake layer, top side up. Frost top and sides of layers with remaining frosting. Garnish top with Candied Pecans. Store cake in the refrigerator. Makes 16 servings.

Cinnamon Cream Cheese Frosting (Prep. time 15 minutes)

1 8-ounce pkg. cream cheese, softened
½ cup butter, softened
1 tsp. ground cinnamon
1 tsp. vanilla
5¾ o 6¼ cups sifted powdered sugar

In a large mixing bowl beat together cream cheese, butter, cinnamon, and vanilla with a mixer on medium speed until light and fluffy. Gradually add about half of the powdered sugar, beating well. Gradually beat in enough of the remaining powdered sugar until spreading consistency. Use as frosting in Praline Carrot Cake with Candied Pecans. Makes 4 ½ cups frosting.

Praline Sauce (Prep. time 10 minutes)

3 Tbsp. butter
3 Tbsp. brown sugar
2 Tbsp. whipping cream
1 tsp. vanilla

In a small saucepan melt butter over medium heat. Stir in brown sugar and cream. Cook and stir until mixture comes to a full boil. Reduce heat. Boil gently for 3 minutes, stirring occasionally. Stir in vanilla. Cool. Use as filling in Praline Carrot Cake with Candied Pecans. Makes 1/3 cup sauce.

Candied Pecans (Prep. time 10 minutes)

¼ cup packed brown sugar
1 Tbsp. orange juice
½ cup pecan halves

Preheat oven to 350°. Lightly grease an 8- X 8- X 2-inch baking pan. In a small bowl combine brown sugar and orange juice. Add pecan halves, stirring to coat.

Spread in prepared pan. Bake for 12 minutes or until nuts are browned and syrup is bubbly, stirring once. Pour out onto second lightly greased baking sheet, separating into single nuts. Cool on wire rack. Use as topping for Praline Carrot Cake with Candied Pecans. Makes ½ cup nuts.

Quick Monkey Bread

1 cup coarsely chopped pecans
3 regular cans biscuits (10 to a can), cut in halves
1½ to 2 tsp. cinnamon
¾ cup sugar
½ cup melted butter or margarine
1 cup brown sugar (preferably light brown), firmly packed

Grease bundt pan with a nonstick cooking spray (or oil). Mix cinnamon and sugar in large plastic Ziploc bag. Drop biscuit halves in sugar/cinnamon mixture, then arrange in bottom of bundt pan, stacking as evenly as possible around pan. Mix melted butter and brown sugar and pour evenly over biscuits. Bake in a preheated 350° oven for 30 to 40 minutes. Serve hot.

Fuzzy Navel Cake

1 16-ounce can sliced peaches, with liquid
½ cup peach Schnappes
1 cup sugar
¼ cup orange juice
1 box yellow cake mix
1 small pkg. vanilla pudding
4 eggs
2/3 cup vegetable oil
1 cup pecans, chopped
Glaze:
¼ cup reserved liquid
1½ cups powdered sugar

Combine first four ingredients in a glass bowl. Cover and refrigerate for 24 hours. Combine cake mix, pudding mix, eggs, oil, pecans, 1 cup of the soaked, peaches, chopped, and ½ cup of the peach marinade liquid (reserving the rest). Pour into greased and floured bundt pan. Bake at 350° for 40 minutes. Mix glaze and drizzle over cake while still warm.

WOW!!! That is a ton of recipes! It couldn't come at a better time though, what with my two week wedding anniversary coming up and me not having any recipes to feed DH! Lol. Anyway, thought I'd share my two cents...er, recipes. Hope y'all enjoy!

Turkey Sausage Dish

One package turkey sauces, precooked
Two russet potatoes, peeled and chopped
Three carrots, maybe four, peeled and chopped
Chopped/minced onion if desired
Basil
Oregano
Salt
Pepper

In microwave safe dish (I use a glass casserole dish) with lid, toss potatoes, carrots, and onions. Add enough water to cover bottom of dish. Sprinkle spices to taste.

Microwave on HIGH for 3-5 minutes, stir, and microwave again 2-4 minutes, ensuring they don't get dehydrated. Slice turkey sausage on top, stir well, and microwave again for 2-5 minutes until hot.

I'm sure it's possible to pop this in the oven as well, I just don't remember the settings. And sorry I don't have absolute measurements for the seasonings, that's just how I make it!



Beer Can Chicken

1 whole chicken (4-5 pounds)
1 12 ounce can beer (room temperature)
2 cloves garlic, minced
2 sprigs fresh rosemary
2 teaspoons olive oil
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes, crushed
Juice of 1 lemon

For Rub:
1 teaspoon paprika
1 teaspoon salt
1 teaspoon fresh rosemary, chopped
1 teaspoon dried thyme
1/2 teaspoon black pepper, ground
1/2 teaspoon lemon zest

Combine all rub ingredients in a small mixing bowl. Set aside.

Remove giblets and the neck from chicken. Rinse chicken inside and out, pat dry with paper towel. Sprinkle all over with rub, including cavity. Open can of beer and discard half of it. Place, minced garlic, rosemary, thyme, lemon juice, and pepper flakes in it. Place chicken on top of can so that the chicken is sitting straigt up, supported by legs. Use toothpicks to pin skin over neck cavity to ensure proper steaming.


Preheat grill. Place bird on grill balanced by the beer cans. Grill over indirect medium heat for 1 1/2 hours or until internal temperature of thigh is 180 degrees. Remove the chicken when finished cooking and let sit (with beer can still intact), for 10 minutes before carving.

You can also makes this in the oven, prepared the same way. Simply wrap entire chicken (with beer inside) twice around with aluminum foil, and bake 8-9 hours on 275. Be careful when removing can when using the method, as chicken is so moist it is apt to break in half and/or fall of the bone!

Also, nearly anything can be substitued for beer: wine, seven up, sprite, etc.

chow mein (crunchy noodles)
chrico and peppers!
I don't have the recipe at hand but i'll get it. lol

This is not truly cooking but what the hey I am a recipe killer anyway

My husband loves fresh pasta and pesto,even though he thought it looked nasty ever since he tasted it we have it once a week at least. Done in about 10 mins total...so easy even a caveman can do it!