Recipes
We have lots of wonderful cooks/bakers here and we'd like to start a collections of some of your favorite recipes. Click on the form below or e-mail me directly. [email protected]
Here's a great online source for Southwest Cooking: www.Texascooking.com
Steak and Guinness Pie (sandy Schafer)
Ingredients
1 ½ lbs boneless chuck roast cubed
Salt and pepper to taste
3 teaspoons flour
1 TBS olive oil
1 onion, peeled and diced
2 carrots, peeled and chopped
3 sticks celery, diced
½ cup chopped mushrooms – I used mini bellas
2 tsps fresh rosemary – instead I used about ¼ to ½ tsp dried tarragon
1 tsp fresh thyme – instead I used about ¼ tsp dried thyme
1 bay leaf
1 bottle Guinness
1 beef bullion cube
2 pie crusts
1 egg, beaten
Directions
Ingredients
1 ½ lbs boneless chuck roast cubed
Salt and pepper to taste
3 teaspoons flour
1 TBS olive oil
1 onion, peeled and diced
2 carrots, peeled and chopped
3 sticks celery, diced
½ cup chopped mushrooms – I used mini bellas
2 tsps fresh rosemary – instead I used about ¼ to ½ tsp dried tarragon
1 tsp fresh thyme – instead I used about ¼ tsp dried thyme
1 bay leaf
1 bottle Guinness
1 beef bullion cube
2 pie crusts
1 egg, beaten
Directions
- Season the beef with salt and pepper to taste. Sprinkle with flour, and toss until coated.
- Heat the olive oil in a Dutch oven over medium-high heat. Cook the meat until well browned. Add the onion, and fry for another minute. Then add the celery, carrots, mushrooms and herbs. Cook 5 minutes, then add the Guinness, bullion cube, and diced tomatoes. Bring to a boil, stir well and simmer for 2 hours or until the meat is tender and the sauce is thickened.
- For the pie, preheat the over to 375F. Put one of the pie crusts into the bottome of a large pie dish (I used a deep 9.5” pie plate), making sure the crust hangs over the edge. Put the meat stew into the pie shell. Place the remaining pie crust over the baking dish, folding the crust over the edges and crimping. Poke a few holes into the pastry and brush the top of the pastry with the beaten egg.
- Place the dish on a baking sheet and bake for 45 minutes, or until golden brown and bubbling. Cool 10 minutes and then serve and enjoy.
Sopapilla Cheesecake (Jo Dalland)
Sopapilla Cheesecake (Jo Dalland)
Wine Crackers (Sally Nelson)
½ lb margarine, room temp
2 jars Old English Cheese, room temp
2 ½ cups flour
1 cup finely chopped pecans
½ tesp cayenne pepper (or more to taste)
1 tesp salt
Thorough blend the cheese and margarine. Thoroughly blend the rest of ingredients. Gradually add the flour ingredients to the cheese, blending thoroughly. Divide into four parts and roll each part into a 2 inch roll and seal tightly in plastic film and chill at least an hour or overnight. When ready to bake, slice each roll into very thin rounds and place not quite touching on a cookie sheet. Bake 12-15 minutes in a 375 degree oven just until rounds are very lightly browned. Cool and store in a tightly sealed container. Can be stored several weeks in the refrigerator.
When ready to serve, spread rounds on a cookie sheet and heat in a 225 degree oven about 30 minutes to crisp. This recipe makes approximately 4 dozen rounds.
½ lb margarine, room temp
2 jars Old English Cheese, room temp
2 ½ cups flour
1 cup finely chopped pecans
½ tesp cayenne pepper (or more to taste)
1 tesp salt
Thorough blend the cheese and margarine. Thoroughly blend the rest of ingredients. Gradually add the flour ingredients to the cheese, blending thoroughly. Divide into four parts and roll each part into a 2 inch roll and seal tightly in plastic film and chill at least an hour or overnight. When ready to bake, slice each roll into very thin rounds and place not quite touching on a cookie sheet. Bake 12-15 minutes in a 375 degree oven just until rounds are very lightly browned. Cool and store in a tightly sealed container. Can be stored several weeks in the refrigerator.
When ready to serve, spread rounds on a cookie sheet and heat in a 225 degree oven about 30 minutes to crisp. This recipe makes approximately 4 dozen rounds.
Green Bean Pasta Toss
1 cup chopped pecans
8 bacon slices
1 lb thin fresh green beans trimmed and cut in half
1 (8 oz) pkg penne pasta
1 cup mayonnaise
1/3 cup sugar
/3 cup red wine vinegar
1 tsp. salt
2 cups seedless red grapes, cut in half
1/3 cup diced red onion
salt to taste
Preheat oven to 350 degrees. 1. Arrange pecans in a single layer on baking sheet and bake at 350 for 5-7 minutes. 2. Cook bacon in a large skillet over medium high heat until crisp. Remove bacon and drain on paper towels. Crumble bacon. 3. Cook beans in boiling salted water 5 minutes or until crisp tender then drain. Plunge beans into ice water to stop the cooking process. 4. Meanwhile prepare pasta according to pkg directions then drain. 5. Whisk together mayo and next 3 ingredients in a large bowl(mayo, sugar, red wine vinegar): add pecans to green beans,pasta, grapes and onions. Stirring to coat. 6. Season with salt, cover and chill 3 hours. Put bacon in just before serving.
1 cup chopped pecans
8 bacon slices
1 lb thin fresh green beans trimmed and cut in half
1 (8 oz) pkg penne pasta
1 cup mayonnaise
1/3 cup sugar
/3 cup red wine vinegar
1 tsp. salt
2 cups seedless red grapes, cut in half
1/3 cup diced red onion
salt to taste
Preheat oven to 350 degrees. 1. Arrange pecans in a single layer on baking sheet and bake at 350 for 5-7 minutes. 2. Cook bacon in a large skillet over medium high heat until crisp. Remove bacon and drain on paper towels. Crumble bacon. 3. Cook beans in boiling salted water 5 minutes or until crisp tender then drain. Plunge beans into ice water to stop the cooking process. 4. Meanwhile prepare pasta according to pkg directions then drain. 5. Whisk together mayo and next 3 ingredients in a large bowl(mayo, sugar, red wine vinegar): add pecans to green beans,pasta, grapes and onions. Stirring to coat. 6. Season with salt, cover and chill 3 hours. Put bacon in just before serving.
Taste of Thyme Soup recipe
1/2 lb. lean ground beef /chicken or turkey. You can use more than 1/2 lb.
3 Cans chicken broth
1/2 Can tomato paste
1 Can of Rotel (I substituted fresh pico de gallo)
1 Can pinto beans with jalapeno
1 Can black beans
1 Can yellow hominy
1/2 package Ranch dry dressing mix
1/2 yellow onion (omit if using pico de gallo)
2-3 garlic cloves
1 T. chili powder
Salt & pepper
1 small box of Velveeta
Brown meat and drain; add all the remaining ingredients except the cheese. Bring to a boil, cover and simmer for 30 minutes. Add cheese.
1/2 lb. lean ground beef /chicken or turkey. You can use more than 1/2 lb.
3 Cans chicken broth
1/2 Can tomato paste
1 Can of Rotel (I substituted fresh pico de gallo)
1 Can pinto beans with jalapeno
1 Can black beans
1 Can yellow hominy
1/2 package Ranch dry dressing mix
1/2 yellow onion (omit if using pico de gallo)
2-3 garlic cloves
1 T. chili powder
Salt & pepper
1 small box of Velveeta
Brown meat and drain; add all the remaining ingredients except the cheese. Bring to a boil, cover and simmer for 30 minutes. Add cheese.
Fudgy Black Bean Brownies (Josie Ramirez)
one 15 0z can black beans,drained and rinsed
3 large eggs
3 Tbsp canola oil
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp vanilla essence
1/2 tsp baking powder
pinch salt
1/2 cup mini-semi sweet chocolate chips, divided
Preheat oven to 350 degrees.Lightly oil 8 inch pan ,set aside.
Place black beans in food processor until smooth and creamy, add eggs, oil, sugar,cocoa powder,vanilla,
baking powder and salt, process until smooth.Add 1/4 cup of chips,pulse a few times until incorporated.
Pour batter into pan, smooth the top with spatula,sprinkle with remaining 1/4 cup chocolate chips.
Bake 30 to 35 minutes,or until edges start to pull away from sides of pan,and toothpick inserted in center comes out clean. Cool, then eat.
one 15 0z can black beans,drained and rinsed
3 large eggs
3 Tbsp canola oil
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp vanilla essence
1/2 tsp baking powder
pinch salt
1/2 cup mini-semi sweet chocolate chips, divided
Preheat oven to 350 degrees.Lightly oil 8 inch pan ,set aside.
Place black beans in food processor until smooth and creamy, add eggs, oil, sugar,cocoa powder,vanilla,
baking powder and salt, process until smooth.Add 1/4 cup of chips,pulse a few times until incorporated.
Pour batter into pan, smooth the top with spatula,sprinkle with remaining 1/4 cup chocolate chips.
Bake 30 to 35 minutes,or until edges start to pull away from sides of pan,and toothpick inserted in center comes out clean. Cool, then eat.
Apple and Onion Confit Crostini (Katy King)
1 baguette, sliced on the diagonal
Brie – brought to room temperature
For the confit:
2 T butter
2 T olive oil
1 large yellow onion, sliced thinly
2 large green apples, cored and sliced thinly (do not need to peel)
½ t salt
¼ t pepper
¼ C apple cider vinegar
2 T maple syrup
Heat the butter and oil, add the onion, apples, S&P to the pan. Cook until the onions begin to soften. Add the vinegar and syrup. Reduce the heat to love and cook for about 50 minutes, until the apples and onions are very soft. This mixture can sit awhile once it is cooked. It only gets better.
Meantime preheat the oven to 350. Place the bread slices on a baking sheet and lightly spread with olive oil. Bake 12 – 14 minutes. Spread a portion of brie on each toast and allow it to melt. Time this to coincide with the apples – or do the apples earlier so they are ready when the toasts come out of the oven. Serve warm or at room temp, either way is great.
1 baguette, sliced on the diagonal
Brie – brought to room temperature
For the confit:
2 T butter
2 T olive oil
1 large yellow onion, sliced thinly
2 large green apples, cored and sliced thinly (do not need to peel)
½ t salt
¼ t pepper
¼ C apple cider vinegar
2 T maple syrup
Heat the butter and oil, add the onion, apples, S&P to the pan. Cook until the onions begin to soften. Add the vinegar and syrup. Reduce the heat to love and cook for about 50 minutes, until the apples and onions are very soft. This mixture can sit awhile once it is cooked. It only gets better.
Meantime preheat the oven to 350. Place the bread slices on a baking sheet and lightly spread with olive oil. Bake 12 – 14 minutes. Spread a portion of brie on each toast and allow it to melt. Time this to coincide with the apples – or do the apples earlier so they are ready when the toasts come out of the oven. Serve warm or at room temp, either way is great.
Meyer Lemon Panna Cotta (Alice Megna/Katy King)
1 envelope unflavored gelatin
1 C and 2 T superfine sugar
1 C heavy whipping cream
1 C Meyer lemon juice (4 to 6 lemons)
2 T finely grated Meyer lemon zest
1 C Greek-style yogurt (plain)
Sprinkle gelatin over 1/2 C cold water in a small ramekin; let it soften for 5 minutes or until no dry spots remain.
Combine sugar and 1/2 C water in a saucepan; bring to a simmer and stir until sugar dissolves. Turn off the heat and add the gelatin mix. Add cream, lemon juice and lemon zest. Let cool slightly.
Put yogurt in a mixing bowl and whisk to loosen it up. Add the cream mixture, little by little, gently stirring after each addition to break up any lumps of yogurt before adding more cream. Do not over stir, which will avoid air bubbles.
Pour mixture into a 5-cup bowl or mold (or individual small bowls). Tap the bowl on the counter to remove air bubbles. Cover and chill until set, 6 hours to overnight.
**if you don’t want lemon, just skip the two lemon ingredients and add 1T vanilla extract, or whatever else sounds good, or just plain would probably work also!
1 envelope unflavored gelatin
1 C and 2 T superfine sugar
1 C heavy whipping cream
1 C Meyer lemon juice (4 to 6 lemons)
2 T finely grated Meyer lemon zest
1 C Greek-style yogurt (plain)
Sprinkle gelatin over 1/2 C cold water in a small ramekin; let it soften for 5 minutes or until no dry spots remain.
Combine sugar and 1/2 C water in a saucepan; bring to a simmer and stir until sugar dissolves. Turn off the heat and add the gelatin mix. Add cream, lemon juice and lemon zest. Let cool slightly.
Put yogurt in a mixing bowl and whisk to loosen it up. Add the cream mixture, little by little, gently stirring after each addition to break up any lumps of yogurt before adding more cream. Do not over stir, which will avoid air bubbles.
Pour mixture into a 5-cup bowl or mold (or individual small bowls). Tap the bowl on the counter to remove air bubbles. Cover and chill until set, 6 hours to overnight.
**if you don’t want lemon, just skip the two lemon ingredients and add 1T vanilla extract, or whatever else sounds good, or just plain would probably work also!
Sweet Potato Casserole recipe - from Allrecipes.com. (Sandy Schafer)
4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecan
Directions
1. Preheat oven to 325 degrees F. Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, 4 TBA. butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
3. In medium bowl, mix the brown sugar and flour. Cut in the 3 TBS. butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecan
Directions
1. Preheat oven to 325 degrees F. Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, 4 TBA. butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
3. In medium bowl, mix the brown sugar and flour. Cut in the 3 TBS. butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
White Bean Dip (Liz Marshall)
1-15oz. can cannelinni beans, drained and rinsed
2 cloves garlic
2 tbls. fresh lemon juice (I may have put a little more than this)
1/3 cup olive oil
1/4 cup loosely packed fresh Italian parsley leaves
salt and freshly ground pepper
Pulse all in the work bowl of a food processor until coarsely chopped.
1-15oz. can cannelinni beans, drained and rinsed
2 cloves garlic
2 tbls. fresh lemon juice (I may have put a little more than this)
1/3 cup olive oil
1/4 cup loosely packed fresh Italian parsley leaves
salt and freshly ground pepper
Pulse all in the work bowl of a food processor until coarsely chopped.
Texas Caviar (Sydna Marshall)
2-15 oz. cans of black eyed peas, drained
1-11 oz. can of white shoe peg corn (Green Giant)
4 Roma tomatoes, chopped
4 green onions, chopped
2-3 cloves of garlic, minced
1 medium green pepper, chopped
1 fresh jalapeño pepper, chopped
½ cup onion, chopped
½ tsp. of dried parsley flakes OR ½ cup fresh parsley, chopped (I use fresh parsley)
1 8oz bottle (1 cup) of bottled Italian salad dressing, regular or fat free (I use fat free)
Rinse and drain peas. Add corn to colander to drain. Use food processor, if desired, to chop onion, garlic, green pepper, jalapeño pepper and parsley. Chop by hand tomatoes and green onions. Combine and stir all ingredients in plastic container. Pour Italian dressing over mixture and do not stir. Refrigerate for at least 2 hours (overnight is better). Drain. Serve with tortilla chips. Yield: 7 cups
2-15 oz. cans of black eyed peas, drained
1-11 oz. can of white shoe peg corn (Green Giant)
4 Roma tomatoes, chopped
4 green onions, chopped
2-3 cloves of garlic, minced
1 medium green pepper, chopped
1 fresh jalapeño pepper, chopped
½ cup onion, chopped
½ tsp. of dried parsley flakes OR ½ cup fresh parsley, chopped (I use fresh parsley)
1 8oz bottle (1 cup) of bottled Italian salad dressing, regular or fat free (I use fat free)
Rinse and drain peas. Add corn to colander to drain. Use food processor, if desired, to chop onion, garlic, green pepper, jalapeño pepper and parsley. Chop by hand tomatoes and green onions. Combine and stir all ingredients in plastic container. Pour Italian dressing over mixture and do not stir. Refrigerate for at least 2 hours (overnight is better). Drain. Serve with tortilla chips. Yield: 7 cups
Southwestern Salad Vinaigrette (Sandy Schafer)
2 cups (1can) black beans, rinsed and drained
4 bell peppers – any color you like – I use 4 colors if I can find them – cut into ¾” pieces
2 cups (1 can) corn kernels, drained
2 tsp. ground cumin (more or less to taste). Or use 1 TBS cumin seeds – toasted in small skillet
until golden brown – then grind in spice mill or finely chop on cutting board
¼ c. sherry wine vinegar
1 TBS. Dijon mustard
2 tsp. salt
2 tsp. ground black pepper
¼ c. canola oil
¼ c. olive oil
18 cherry tomatoes, cut in half
3 green onions, thinly sliced
In a large bowl, combine beans, pepper and corn.
In a small to medium bowl, whisk together vinegar, mustard, cumin, salt and pepper. Slowly whisk in oil. Pour dressing over salad and toss well.
Add tomatoes and green onions to salad, toss and season with additional salt and pepper to taste. Serve at room temperature.
Note: Can be made 1 day ahead; bring to room temperature and add tomatoes and green onions just before serving.
2 cups (1can) black beans, rinsed and drained
4 bell peppers – any color you like – I use 4 colors if I can find them – cut into ¾” pieces
2 cups (1 can) corn kernels, drained
2 tsp. ground cumin (more or less to taste). Or use 1 TBS cumin seeds – toasted in small skillet
until golden brown – then grind in spice mill or finely chop on cutting board
¼ c. sherry wine vinegar
1 TBS. Dijon mustard
2 tsp. salt
2 tsp. ground black pepper
¼ c. canola oil
¼ c. olive oil
18 cherry tomatoes, cut in half
3 green onions, thinly sliced
In a large bowl, combine beans, pepper and corn.
In a small to medium bowl, whisk together vinegar, mustard, cumin, salt and pepper. Slowly whisk in oil. Pour dressing over salad and toss well.
Add tomatoes and green onions to salad, toss and season with additional salt and pepper to taste. Serve at room temperature.
Note: Can be made 1 day ahead; bring to room temperature and add tomatoes and green onions just before serving.
Panna Cotta with fresh berries (Nubia Reeves from a Giada De Laurentis recipe)
1 cup whole milk
1 tablespoon unflavored powdered gelatin
3 cups whipping cream
1/3 cup honey
1 tablespoon sugar
Pinch salt
2 cups assorted fresh berries
Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin.
Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes.
Add the cream, honey, sugar, and salt.
Stir until the sugar dissolves, 5 to 7 minutes.
Remove from the heat.
Pour into 6 wine glasses so that they are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours.
Spoon the berries atop the panna cotta and serve.
Chocolate Chip Cookies (Sandy Schafer/Cindy Little)
2 cups shortening
2 cups white sugar
1 cup brown sugar
Mix these 3 ingredients
Add 4 eggs and 1 teaspoon vanilla.
Add 4 1/2 cups flour
2 teaspoons baking soda and 2 teaspoons salt
Add Choc. Chips (bag)
Bake 375 degrees for 10-12 minutes
(If using margarine add more flour)
2 cups shortening
2 cups white sugar
1 cup brown sugar
Mix these 3 ingredients
Add 4 eggs and 1 teaspoon vanilla.
Add 4 1/2 cups flour
2 teaspoons baking soda and 2 teaspoons salt
Add Choc. Chips (bag)
Bake 375 degrees for 10-12 minutes
(If using margarine add more flour)
Chicken Tortilla soup (Sandy Schafer)
1 med. onion, chopped
1 tsp. minced garlic
2 Tlbs. butter or oil ( use half & half)
3 10 1/2 oz. cans of chicken broth
1 16 oz picante sauce or salsa, mild
2 cups cooked & shredded chicken breast,
1 med. red pepper, chopped
2 bay leaves
1 tsp cumin
1 can, drained, black beans
1 can whole kernel corn, drained
1 sm. can of green chile peppers
Saute the onion and garlic in oil for five minutes or more
Add red pepper and saute 2 more minutes,
Add picante sauce. chicken broth, cumin, 1/4 tsp. ground pepper and bay leaves, Cover, and
bring to a boil and simmer for 20 minutes.
Add chicken, beans and corn and heat for 5min - you can add water if you like it thinner.
Garnish with tortilla strips, avocado, chopped and shredded cheddar cheese
1 med. onion, chopped
1 tsp. minced garlic
2 Tlbs. butter or oil ( use half & half)
3 10 1/2 oz. cans of chicken broth
1 16 oz picante sauce or salsa, mild
2 cups cooked & shredded chicken breast,
1 med. red pepper, chopped
2 bay leaves
1 tsp cumin
1 can, drained, black beans
1 can whole kernel corn, drained
1 sm. can of green chile peppers
Saute the onion and garlic in oil for five minutes or more
Add red pepper and saute 2 more minutes,
Add picante sauce. chicken broth, cumin, 1/4 tsp. ground pepper and bay leaves, Cover, and
bring to a boil and simmer for 20 minutes.
Add chicken, beans and corn and heat for 5min - you can add water if you like it thinner.
Garnish with tortilla strips, avocado, chopped and shredded cheddar cheese
Artichoke Dip (Cindy Little)
2 (14 oz.) cans artichoke hearts (packed in water)
1 small can diced green chilies (drained)
1 c. grated Parmesan cheese
1 c. mayonnaise
dash of garlic powder
dash of hot sauce
bread crumbs
Drain and chop the artichoke hearts. Combine all of the ingredients except for the bread crumbs. Spoon into a lightly greased casserole. Sprinkle with the bread crumbs. Bake (uncovered) at 350 degrees for about 25 minutes or until bubbly and browned. Serve with Melba rounds or other crackers.
2 (14 oz.) cans artichoke hearts (packed in water)
1 small can diced green chilies (drained)
1 c. grated Parmesan cheese
1 c. mayonnaise
dash of garlic powder
dash of hot sauce
bread crumbs
Drain and chop the artichoke hearts. Combine all of the ingredients except for the bread crumbs. Spoon into a lightly greased casserole. Sprinkle with the bread crumbs. Bake (uncovered) at 350 degrees for about 25 minutes or until bubbly and browned. Serve with Melba rounds or other crackers.
Can't Stop Cookies (Melody Yanniell)
2 c. sugar
2 c. butter or 1 c. oleo and 1 c. Crisco
3 c. flour
2 tsp. cream of tartar
1/2 tsp. salt
2 tsp. soda
1 egg
4 c. corn flakes
1. c. pecans
Cream sugar and butter, add dry ingredients. Fold in corn flakes and nuts. Roll in balls. Bake at 350 for 10-15 min.
Southern Breakfast Souffle (Pat Matthews)
1 pound pork breakfast sausage
8 slices white bread
3/4 stick unsalted butter softened
2 cups grated sharp cheddar cheese
3 cups milk
6 large eggs
1 teaspoon hot sauce
2 teaspoons dry mustard
Butter large baking dish (9x12x2)
Tear sausage into small pieces and brown. Cook thoroughly and drain on paper towel. Trim crusts from the bread and butter LIGHTLY. Cut each slice into three fingers. Place half the fingers on bottom of baking dish. Sprinkle on half the sausage and half the cheese. Repeat with the remaining sausage and cheese.
Whisk together; eggs, milk, mustard, hot sauce, salt and pepper to taste. Pour egg mixture over bread, sausage, cheese. Make sure that the bread is covered with the egg mixture.
Cover with aluminum foil and refrigerate overnight.
Bake for 30 minutes at 375; then remove foil and bake for 45 minutes to an hour at 350. Top should be golden brown and puffy. Remove from oven and let rest for 8-10 minutes. Serve warm
Sausage Hash Brown Bake (Melody Yanniell)
Pork sausage is sandwiched between layers of hash browns flavored with cream of chicken soup and French onion dip. cheddar cheese tops this all-in one breakfast casserole.
2 pounds bulk pork sausage
2 cups (8 ounces) shredded cheddar cheese, divided
1 can (10-3/4 ounces) condenced cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
1 carton (8 ounces) French onion dip
1 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/8 teaspoon pepper
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
In a large skillet, cook sausage over medium heat until no longer pink, drain on paper towels. In a large bowl, combine 1 3/4 cups cheese and the next seven ingredients; fold in potatoes.
Spread half into a greased shallow 3 quart baking dish. Top with sausage and remaining potato mixture. Sprinkle with remaining cheese. Cover and bake at 350 for 45 minutes. Uncover; bake 10 minutes longer or until heated through
Yield; 10 to 12 servings
Rueben Dip (Hazel Stumpf)
Ingredients:
1 (8 ounce) package cream cheese (very soft but not melted)
1/2 teaspoon garlic powder (optional)
cayenne pepper (optional or adjust to taste)
2 tablespoons sour cream
1/2 cup kraft thousand island dressing (or use another popular brand)
1 3/4 cups shredded swiss cheese, divided
4 ounces sliced pastrami, chopped (or use Deli corned beef, chopped)
1/2 to 3/4 cup sauerkraut, well drained (Hand-squeeze out any excess moisture)
toasted pumpernickel bread, slices (use cocktail size bread slices, can use cocktail size rye bread, toasted)
Directions:
Heat oven to 400 degrees F.
Grease a 9 or 10 inch glass pie plate.
Ina bowl combine the soft cream cheese with garlic powder , cayenne pepper (if using) sour cream and Thousand Island dressing; mix vigorously until very smooth.
Mix in 1 1/4 cups Swiss cheese and the chopped pastrami or corned beef.
Spread the mixture into the pie plate.
Top with the sauerkraut, then sprinkle remaining 1/2 cup Swiss cheese on top.
At this point you may cover and refrigerate for 24 house.
Bake (400 degrees F) for about 15-20 minutes or until edges are bubbly and the mixture is very hot in the middle, you may need a slightly longer baking time if the mixture was chilled.
I bake the pastrami or corned beef roast until very tender and then pull/flake the meat apart in place of canned meats.
Cabbage Salad (Jane Hunter)
1 small cabbage shredded
6 green onions chopped
3 T. toasted sesame seeds
3T toasted slivered almonds
1 package oriental noodles (crumbled)
Mix and shake the following and pour over the above:
3 T brown vinegar
1/2 cup oil
1 teaspoon salt
3 T. sugar
1/2 teaspoon pepper
1/2 teaspoon season-all
(Could also add 1 or 2 small shredded carrots)
Buttermilk Chocolate Sheet Cake (Liz Marshall)
Mix 2 cups flour and 2 rounded cups sugar in a large bowl.
In a sauce pan bring to a boil: 2 sticks butter (no substitute) 1 cup water, 4 rounded Tbls. cocoa.
In a medium bowl beat 2 eggs, and add ½ cup buttermilk, 1 teas. vanilla, 1 teas. baking soda, 1/8 teas. salt. Mix well.
Add chocolate mixture to flour and sugar and mix well. Add buttermilk mixture and beat until smooth.
Bake in a greased and floured (I use cocoa powder to flour the pan) 9 x 13 pan. Bake 25-30 minutes at 350—or when toothpick comes out clean. I bake mine on convection at 325 for 30 to 32 minutes.
Cool.
Frosting:
Combine 1 stick butter, 4 rounded Tbls. cocoa, 5 Tbls. buttermilk. Bring to a boil. Add 1 teas vanilla and powdered sugar until correct consistency. Beat until smooth. Add chopped nuts if desired. Pour over cake and spread while frosting is still warm.
Walnut Crusted Halibut (Liz Marshall)
¾ cup finely chopped toasted Walnuts. (toast @350 for 8-10 minutes until golden and smells toasty)
½ cup panko crumbs
¼ cup (packed) chopped fresh Italian Parsley
2 Tbls. finely chopped fresh basil
2 Tbls. finely chopped fresh chives
6-8oz. halibut fillets
6 Tbls. butter
Mix walnuts, panko, herbs in bowl, sprinkle with salt and pepper. Sprinkle each fillet with melted butter and season with salt and pepper. Place on a sprayed rimmed baking sheet. Sprinkle panko mixture on top—pressing to adhere. Roast @ 450 8-10 minutes or until opaque. Garnish with lemon and fresh parsley. Can broil for 1 minute to get a crispier topping.
Tilapia with Lime Mayonnaise (Liz Marshall)
2 pounds fresh Tilapia fillets
¼ to ½ cups seasoned bread crumbs
6 Tbls. butter
2 Tbls. fresh lime juice
¾ cup white wine.
Wash and dry fish. Season with salt and pepper. Arrange in a sprayed baking dish. In a saucepan, combine butter, lime juice and wine. Bring to boil, and turn down to simmer for 5 minutes. Pour over fillets. Bake 20 minutes at 375. Remove from oven and turn on broiler. Broil for 5 minutes or until bread crumbs are crusty. Serve with lime mayonnaise.
Lime Mayonnaise
½ cup mayonnaise
2 teas. Dijon mustard
2 Tbla. Fresh lime juice
Mix together Beat until smooth. Serve with sole, flounder, redfish or tilapia.
Ranch Chicken Dip (Hazel Stumpf)
Ingredients:
2 (5 ounce) cans chicken (well drained)
2 (8 ounce) packages cream cheese, softened
1 cup peppercorn ranch dressing (not low fat)
1 to 2 teaspoons fresh garlic
1/4 cup finely chopped onion
1/4 cup hot sauce (or use more as desire)
2 cups grated cheddar cheese (or to taste)
chopped green onion
corn chips (any amount desired)
Directions:
In a small bowl shred or coarsely chopt the chicken.
In a large bowl mix together softened cream cheese with ranch dressing, garlic, onion and hot sauce until well combined.
Add in the chicken; mix lightly to combine.
Season with salt or seasoned salt if desired, adjust the hot sauce to taste.
Place in a greased baking dish.
Bake at 350 degrees for 25 minues or until heated through.
Remove from oven and top with grated cheddar cheese; return to oven for 8- 10 minutes.
Sprinkle with chopped green onions and serve hot or warm with corn chips.
Delicious1
I use 2-3 chicken breasts sliced thin, then bite size pieces and sauteed in frying pan in place of canned chicken. A small can of green chilies or jelapenos is also a nice flavor. This can be prepared ahead of time and baked when ready...add 5-10 minutes if chilled.
STUFFING/DRESSING (mike Little)
1 package Stove top stuffing mix (fix according to directions and set aside)
1 tube of Jimmy Dean Sausage (brown and set aside)
½ cup cooked wild rice
½ cup cooked long grain brown rice
½ cup each of chopped: onion, carrots, celery, mushrooms (cook these until tender)
Add all of the above ingredients together. I make this a day ahead and then add some chicken broth when reheating in the oven. I also boiled the neck, gizzard, liver and heart and put this in the food processor and added it to the mix. Best to make a double batch and it freezes quite well.
Chicken Tortilla Soup (using leftover smoked chicken) (Cindy Little)
1 medium sized onion, chopped
3 cloves garlic, minced
1 TBLS olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28oz.) can diced tomatoes
chicken broth or chicken bouillon
2-3 cups water
1 cup corn, rinsed and drained
1 cup white hominy
1 cup black beans, rinsed and drained
chopped canned green chili peppers (1 small can or 1 large can depending on taste)(I used about 2 cups)
1/4 cup chopped cilantro
1/2 smoked chicken, cooked and cut into bite-sized pieces (I used smoked chicken)
crushed tortilla chips
sliced avocado
shredded cheese
chopped green onions
Directions:
1. In a medium stock pot, heat oil. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
2. Stir in corn, hominy, chilies, beans, cilantro, and chicken. Simmer for 10 minutes. (Adjust as you like with more spices,water, etc.)
3. Ladle soup into serving bowl, and top with crushed tortilla chips, avocado clices, cheese, and chopped green onion.
Tri Color Orzo Salad (Liz and Sydna Marshall)
1 pound orzo pasta
3 Tbls. olive oil, plus 1/4 cup olive oil
2 cups fresh arugula
3/4 cup crumbled feta cheese
1/2 cup dried cherries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 Tbls. fresh lemon juice
1-1/2 teas. salt
1 teas. pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 Tbls. of olive oil, toss, spread out, and set aside to cool. Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Adjust seasonings to taste. This salad should be served room temperature which makes it a great salad to take to parties. It’s colorful, tasty, and good for you! I used spinach instead of arugula and I used 1 cup of orzo. Serves a crowd!!
1 pound orzo pasta
3 Tbls. olive oil, plus 1/4 cup olive oil
2 cups fresh arugula
3/4 cup crumbled feta cheese
1/2 cup dried cherries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 Tbls. fresh lemon juice
1-1/2 teas. salt
1 teas. pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 Tbls. of olive oil, toss, spread out, and set aside to cool. Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Adjust seasonings to taste. This salad should be served room temperature which makes it a great salad to take to parties. It’s colorful, tasty, and good for you! I used spinach instead of arugula and I used 1 cup of orzo. Serves a crowd!!
Fajita Marinade (Liz Marshall)
1 1/2 cups Wesson oil
3/4 cup soy sauce
1/4 cup Worcestershire sauce
2 Tablespoons dry mustard
2 1/4 teaspoons salt
1 Tablespoon pepper
1/2 cup red wine vinegar
1 1/2 teaspoons dried parsley
2 crushed garlic cloves
1/3 cup fresh lemon juice
Mix all in a blender. Marinate beef for 24 plus hours....or chicken.
Carrot Cake Cookies with Cream Cheese Icing (Alice Megna..from Bon Appetit, May 2010)
Cookies
1/2 cup raisins
1/4 cup old fashioned oats
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup (packed ) dark brown sugar
1/2 cup sugar
1 large egg
1 cup (packed) finely grated peeled carrots (from 10 to 12 ounces, grated on small holes of box grater) (Use a food processor)
1 1/2 cups self-rising flour
1 1/4 teaspoons ground cinnamon
1/2 cup chopped walnuts plus additional for garnish (optional)
Icing
1 cup powdered sugar
6 ounces cream cheese, room temperature
1/4 cup (1/2 stick ) unsalted butter, room temperature
2 tablespoons heavy whipping cream
2 teaspoons fresh lemon juice
Cookies
Preheat oven to 350 degrees
Line 3 large rimmed baking sheets with parchment.
Place raisins and oats in small bown; add 1/4 cup water. Let soak until water is absorbed, about 15 minutes.
Beat butter and both sugars in large bowl until fluffy.
Beat in egg, then carrots.
Add flour and cinnamon; beat to blend.
stir in raisin-oat mixture and 1/2 cup nuts (batter will be sticky).
Drop batter by level tablespoonfulls onto sheets, spacing 1 1/2 to 2 inches apart.
Bake cookies, 1 sheet at a time, until light golden,about 20 minutes (cookies will be soft.)
Cool on sheets 5 minutes, then transfer to racks and cool completely.
Icing
Beat all ingredients in medium bowl until smooth. Spread icing on cookies
Cookies
1/2 cup raisins
1/4 cup old fashioned oats
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup (packed ) dark brown sugar
1/2 cup sugar
1 large egg
1 cup (packed) finely grated peeled carrots (from 10 to 12 ounces, grated on small holes of box grater) (Use a food processor)
1 1/2 cups self-rising flour
1 1/4 teaspoons ground cinnamon
1/2 cup chopped walnuts plus additional for garnish (optional)
Icing
1 cup powdered sugar
6 ounces cream cheese, room temperature
1/4 cup (1/2 stick ) unsalted butter, room temperature
2 tablespoons heavy whipping cream
2 teaspoons fresh lemon juice
Cookies
Preheat oven to 350 degrees
Line 3 large rimmed baking sheets with parchment.
Place raisins and oats in small bown; add 1/4 cup water. Let soak until water is absorbed, about 15 minutes.
Beat butter and both sugars in large bowl until fluffy.
Beat in egg, then carrots.
Add flour and cinnamon; beat to blend.
stir in raisin-oat mixture and 1/2 cup nuts (batter will be sticky).
Drop batter by level tablespoonfulls onto sheets, spacing 1 1/2 to 2 inches apart.
Bake cookies, 1 sheet at a time, until light golden,about 20 minutes (cookies will be soft.)
Cool on sheets 5 minutes, then transfer to racks and cool completely.
Icing
Beat all ingredients in medium bowl until smooth. Spread icing on cookies
Mustard & Rosemary Roasted Potatoes (Sydna Marshall)
1/3 cup plus 1 TBLS. Dijon mustard
1/4 cup olive oil
1 TBLS dry vermouth
2 cloves garlic, minced
1 TBLS chopped fresh rosemary
1 TEAS. coarse salt
Freshly ground black pepper
2 lbs.,red skinned potatoes, cut into 3/4" to 1" cubes
Heat oven to 400. In a large mixing bowl, whisk together the mustard, olive oil, vermouth, garlic, rosemary, salt and pepper. Add the potatoes and toss to coat. Dump the potatoes onto a large rimmed baking sheet and spread them in a single layer. Roast, tossing with a spatula a few times, until the potatoes are crusty on the outside and tender throughout, 50 to 55 minutes. The mixture will start out looking very wet, but will cook down to leave the potatoes crisp, crusty and tangy.
Coconut Rum Cake (Sandy Schafer)
1/2 cup finely chopped pecans
1/2 cup finely shredded coconut
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Coconut flavored rum (use plain rum if you don't have it.)
Glaze:
1/2 cup butter
1/4 cup water
1 cup sugar
1/4 cup Coconut flavored rum
Preheat oven to 325. Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts and coconut evenly over the bottom of pan.
In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Coconut rum. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
Bake for 60 minutes, or until a tooth pick inserted into the cake comes out clean. Cool for 10 minutes in the pan while you prepare the glaze. To make the glaze, combine butter, 1/4 cup water and 1 cup sugar in a small saucepan. Bring to a boil and continue boiling for 5 minutes, stirring constantly with a whisk. Remove from heat and whisk in 1/4 cup coconut rum.
Invert the cooled cake onto a serving platter. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake until the glaze is absorbed.
Aunt Katy's Ultimate Chocolate Chip Cookies (Katy King)
Use a LARGE bowl.
Beat together until creamy:
1 C. Butter, room temperature
1/2 cup Crisco
1 1/3 C. sugar
1 C. brown sugar
Add:
4 eggs, room temperature, one at a time
1 T. vanilla extract
1 t. lemon juice
Beat well.
Mix together dry ingredients and add:
3 C. flour
2 t. baking soda
1 1/2 t. salt
1 t. cinnamon
1/2 C. oatmeal
Stir in:
24 oz. semi-sweet chocolate chips
Drop a scant 1/4 cup of dough per cookie onto ungreased cookie sheet and
Bake at 350 for 14-15 minutes for soft cookies
Bake at 350 for 17 minutes for crisp cookies.
Macaroni Casserole (Pat Matthews)
1 (8oz. box) Ziti macaroni
1 can GOLDEN mushroom soup
1/4 cup chopped pimento
1/4 cup chopped green pepper
1/4 cup chopped onion
1/2 cup mayonnaise
1/2 pound cheddar cheese grated
Cook macaroni according to directions on box: drain and set aside.
Heat mushroom soup; add pimento, green pepper, onion and mayonnaise. Mix well.
In a casserole dish layer macaroni, sauce, cheese until all is used up.
Top with grated cheese.
Bake in 350 F oven until bubbly hot, about 25 - 30 minutes. Yield about six servings.
Freezes well.
Cranberry Broccoli Salad (Liz marshall)
1 1/4 cup dried cranberries
2 cups broccoli ( in small pieces)
4 cups shredded cabbage
1 cup chopped pecans
1 cup raisins
1 small oinion, minced
8 slices bacon, cooked crisp and crumbled
Dressing:
1 cup mayo
1/3 cup sugar
2 tablespoons vinegar
Combine all veggies and dressing...chill 24 hours
1 1/4 cup dried cranberries
2 cups broccoli ( in small pieces)
4 cups shredded cabbage
1 cup chopped pecans
1 cup raisins
1 small oinion, minced
8 slices bacon, cooked crisp and crumbled
Dressing:
1 cup mayo
1/3 cup sugar
2 tablespoons vinegar
Combine all veggies and dressing...chill 24 hours
Fruited Wild Rice Salad (Liz Marshall from Joyce Badami)
1/4 cup olive oil
1/3 cup orange juice
1 tablespoons honey
2 golden declicious apples, choppped (or Honey Crisp)
1 cup uncooked wild rice
juice of one lemon
1 cup raisins (or mix craisens)
1 cup seedless red grapes,halved (or green)
2 Tablespoons each of minced fresh mint, parsley and chives
Salt and pepper to taste
1 cup pecans
Combine dressing ingredients, set aside. Cook rice according to package directions, drain if needed and allow to cool. In a large bowl, toss apples with lemon juice. Add raisins, grapes, mint and parsley, chives, and rice.. Add dressing and toss. Season with salt and pepper. Cover and chill overnight or for sever hours. Just before serving, add pacans and toss lightly.
1/4 cup olive oil
1/3 cup orange juice
1 tablespoons honey
2 golden declicious apples, choppped (or Honey Crisp)
1 cup uncooked wild rice
juice of one lemon
1 cup raisins (or mix craisens)
1 cup seedless red grapes,halved (or green)
2 Tablespoons each of minced fresh mint, parsley and chives
Salt and pepper to taste
1 cup pecans
Combine dressing ingredients, set aside. Cook rice according to package directions, drain if needed and allow to cool. In a large bowl, toss apples with lemon juice. Add raisins, grapes, mint and parsley, chives, and rice.. Add dressing and toss. Season with salt and pepper. Cover and chill overnight or for sever hours. Just before serving, add pacans and toss lightly.
Apple Crisp (Cindy Little)
Mix together: 1 1/2 cups flour, 1 1/2 cups oatmeal, 1 1/2 cups brown sugar . Cut in 3/4 cup butter.
In a 13 x 9 pan place sliced apples to fill pan. Sprinkle with 3/4 cup sugar and 1 tsp. cinnamon. Top with flour mixture and bake 1 to 1 1/2 hours depending on how full you fill pan at 350.. Serve with ice cream or whipping cream.
Mix together: 1 1/2 cups flour, 1 1/2 cups oatmeal, 1 1/2 cups brown sugar . Cut in 3/4 cup butter.
In a 13 x 9 pan place sliced apples to fill pan. Sprinkle with 3/4 cup sugar and 1 tsp. cinnamon. Top with flour mixture and bake 1 to 1 1/2 hours depending on how full you fill pan at 350.. Serve with ice cream or whipping cream.
Shrimp Creole (Alice Megna)
2/3 cup cooking oil
1/2 cup flour
2 cups hot water
1 1/2 cups chopped green onions and tops
2 cloves garlic, finely chopped
1 1/2 cups chopped parsley
1/2 cup chopped green pepper
1/4 cup worcestershire sauce
Dash cayenne pepper
2 tsp. black pepper
2 1/2 tsp. salt
1 TBS sugar
2 (8oz) cans tomato sauce
2 cans tomato soup (or 1 can soup, 1 can tomatoes)
juice of 1 lemon
3 lbs. raw shrimp
4 cups cooked rice
Peel and devein shrimp. Refrigerate.
Chop the goodies; assemble ingredients.
Blend oil and flour..you MUST stir constantly until brown.
Add water gradually and cook until thick and brown (stir!!!)
Add remaining ingredients, except shrimp and rice.
cover and simmer 1 hour.
Stir occasionally.
Do not add shrimp until 15 to 20 minutes before serving.
Serve over rice.
Serves 8 - 10.
Jalapeno Cheese Squares (Katy King)
1 lb. cheddar cheese, shredded
1 lb. Monterey Jack cheese, shredded
1 4oz. can chopped jalapenos or green chiles ( I use a mix)
2 eggs
1 13oz. can evaporated milk
1/2 cup flour
Layer cheese and jalapenos in a 9" square pan. Mix together eggs, milk and flour. Pour over cheese and chiles. Bake at 350 for 45 minutes. Cool slightly and cut into squares.
1 lb. cheddar cheese, shredded
1 lb. Monterey Jack cheese, shredded
1 4oz. can chopped jalapenos or green chiles ( I use a mix)
2 eggs
1 13oz. can evaporated milk
1/2 cup flour
Layer cheese and jalapenos in a 9" square pan. Mix together eggs, milk and flour. Pour over cheese and chiles. Bake at 350 for 45 minutes. Cool slightly and cut into squares.
Pork with Green Chilies Soup (Mike and Jane Hunter)
1 to 1 1/2 lbs. of lean pork loin. I use the pork back strap that you can buy at Sam's Club.
Cut pork into 1 inch cubes. In a soup pot put in 3 to 4 Tbls. of olive oil. Add cubed pork and brown on all sides. Season meat with Lowry's season salt and pepper. (Do not add table salt.) When meat is brown add water to just cover the meat, place lid on the pan and simmer about 30 minutes. Add water as needed to keep meat covered.
To the soup pan add:
1 onion (chopped, use a sweet onion about baseball size)
1 pt. of diced tomatoes
1 10 oz. can of RoTel with green chilies, HOT
1 27 oz. can of Hatch or Old El Paso fire roasted green chilies.
2 beef bouillon cubes
1 cup of water
Add all ingredients and stir. Cover pot and bring to boil and simmer for 1 1/2 to 2 hours.
By this time the pork cubes should be really tender and the green chilies are well cooked. Using a cooking fork, mash the meat into shreds and mash the green chilies to soup consistency.
Place 2 heaping Tbls. of white flour to a coffee cup and add just enough water to make a very thin paste. Stir this into the soup.
Cover and simmer about 10 minutes.
This will serve about 8 people.
We serve this as straight soup and eat it with flour tortillas or we will line the soup bowl with corn chips, add soup and sprinke with shredded Co Jack cheese.
Refrigerator Lime Pie (Sandy Schafer)
1 prepared graham cracker pie crust
1 cup lime juice
1/4 cup sugar
1 TBS. lime zest
8 oz. cream cheese
14 oz. sweetened condensed milk
1 small package of instant vanilla pudding mix
1 1/2 tsp. gelatin
1 tsp. vanilla
Mix the sugar and lime zest. Add 8 oz. cream cheese and mix. Then add the condensed milk and instant vanilla pudding and mix. Combine the gelatin in 2 TBS. of the lime juice and heat and dissolve. Add the dissolved gelatin and the remaining lime juice to the combined ingredients and mix again. Pour into the crust and refrigerate at least 3 houre. Cover if holding the pie longer.
1 prepared graham cracker pie crust
1 cup lime juice
1/4 cup sugar
1 TBS. lime zest
8 oz. cream cheese
14 oz. sweetened condensed milk
1 small package of instant vanilla pudding mix
1 1/2 tsp. gelatin
1 tsp. vanilla
Mix the sugar and lime zest. Add 8 oz. cream cheese and mix. Then add the condensed milk and instant vanilla pudding and mix. Combine the gelatin in 2 TBS. of the lime juice and heat and dissolve. Add the dissolved gelatin and the remaining lime juice to the combined ingredients and mix again. Pour into the crust and refrigerate at least 3 houre. Cover if holding the pie longer.
Brie in Pastry (Alice Megna)
1 sheet Pepperidge Farm Frozen Puff Pastry
1 wheel of Brie cheese (16 oz.)
1/4 c. sliced, toasted almonds
1/4 c. parsley, chopped
1 egg beaten with 1 tsp. water
Preheat oven to 400F
Thaw pastry for 20 minutes.
Roll sheet out on lightly floured surface to a 5 inch circle.
Slice Brie in half horizontally and layer with almonds and parsley.
Reassemble and place in center of pastry.
Brush pastry edges with egg wash, and pull up sides to enclose Brie.
Place seam side down on ungreased baking sheet.
If desired, decorate top with pastry scraps.
Brush with egg wash.
Bake for 20 minutes; let stand for 10 minutes before serving.
Texas Ragu (Mike Little)
1 20 oz. bag '15 bean soup' beans (soak overnight)
3 cans (14.5oz) stewed tomatoes
2 lbs ham (chop into bite size pieces..cooked ham)
2 lbs. turkey (cut into bite size pieces and fry)
2 lbs. italian sausage ( fry and crumble )
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
1 1/2 cups chopped red peppers
2 cup chopped onions
2 cups cooked wild rice
2 cups cooked barley
3-4garlic cloves, salt, pepper, chervil, thyme, chili powder to taste
Add all ingredients together along with enought water to cover and cook (simmer) allllll day! Checking and stirring when required. Add water when needed.
Serve with fresh bread.
Molasses Cookies (Liz Marshall)
2 cups sifted flour
1/2 teaspoon salt
1 teaspoon rounded cloves
1 teaspoon rounded ginger
1 teaspoon rounded cinnamon
3 teaspoons baking soda
3/4 cup butter
1 cup white sugar
1 egg
1/4 cup molasses.
Cream butter and sugar. Add egg and molasses. Sift dry ingredients. Add to above and mix well.
Roll into balls, roll balls in sugar. Bake on ungreased baking sheet 3 inches apart at 350 for 8 to 10 minutes.
2 cups sifted flour
1/2 teaspoon salt
1 teaspoon rounded cloves
1 teaspoon rounded ginger
1 teaspoon rounded cinnamon
3 teaspoons baking soda
3/4 cup butter
1 cup white sugar
1 egg
1/4 cup molasses.
Cream butter and sugar. Add egg and molasses. Sift dry ingredients. Add to above and mix well.
Roll into balls, roll balls in sugar. Bake on ungreased baking sheet 3 inches apart at 350 for 8 to 10 minutes.
Red Clam Sauce (serves 6-8) (Sandy Schafer )
4 cans (6.5 oz.) chopped clams-drained-reserve liquid
5-7 cloves garlic-minced and combined with 3 T olive oil and 3 T conola oil. Let sit a few hours or overnight.
salt and peper to taste
approx. 1/2 tsp. Italian seasoning
1 TBS. dried parsley
1 bay leaf
1 1/4 cups dry white wine
1 cup reserved clam juice
2 14.5 oz can of diced tomatoes (drain off about 1/2 of the fluid). Pulse one can in a blender.
1 14.5 oz can tomato sauce
Saute the garlic in oil with 1 1/4 cup white wine for 15 to 20 minutes. Add remaining ingredients and simmer for 20 - 30 minutes.
Prepare pasta of your choice and serve with the Clam Sauce.
4 cans (6.5 oz.) chopped clams-drained-reserve liquid
5-7 cloves garlic-minced and combined with 3 T olive oil and 3 T conola oil. Let sit a few hours or overnight.
salt and peper to taste
approx. 1/2 tsp. Italian seasoning
1 TBS. dried parsley
1 bay leaf
1 1/4 cups dry white wine
1 cup reserved clam juice
2 14.5 oz can of diced tomatoes (drain off about 1/2 of the fluid). Pulse one can in a blender.
1 14.5 oz can tomato sauce
Saute the garlic in oil with 1 1/4 cup white wine for 15 to 20 minutes. Add remaining ingredients and simmer for 20 - 30 minutes.
Prepare pasta of your choice and serve with the Clam Sauce.
Bell Pepper/Ground Beef Casserole (4 - 6 servings) (Sandy Schafer)
1# ground beef
1 large onion
2 large bell peppers
1 14.5 oz. can diced tomatoes
1 8 oz. can tomato sauce
1 small can of Herdez Salsa Casera
1 package of Rice A Roni Spanish Rice
Brown 1 # ground beef and set aside
Saute until tender 1 large onion and 2 large diced bell peppers (any color)
Prepare 1 package of Rice A Roni Spanish Rice using 2 cups water and 1 14.5 oz. can of diced tomatoes.
Combine all above ingredients together and add 1 small can of Herdez Salsa and 1 8oz. can of tomato sauce.
Salt and Pepper to taste and heat through and serve.
1# ground beef
1 large onion
2 large bell peppers
1 14.5 oz. can diced tomatoes
1 8 oz. can tomato sauce
1 small can of Herdez Salsa Casera
1 package of Rice A Roni Spanish Rice
Brown 1 # ground beef and set aside
Saute until tender 1 large onion and 2 large diced bell peppers (any color)
Prepare 1 package of Rice A Roni Spanish Rice using 2 cups water and 1 14.5 oz. can of diced tomatoes.
Combine all above ingredients together and add 1 small can of Herdez Salsa and 1 8oz. can of tomato sauce.
Salt and Pepper to taste and heat through and serve.