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Sep 22, 2009

HALLOWEEN GOODIES

DRACULA'S GARLIC DIP

2 (8 oz.) packages cream cheese
1/4 cup mayonnaise
2 tbsp. Dijon mustard
2 tbsp. dill weed
1/4 rap. each celery seed, paprika, and parsley
2-3 cloves fresh garlic, minced

Allow cream cheese to stand at room temperature for 20-30 minutes before making.
Combine all ingredients and refrigerate for at least 1 hour before serving.
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COATING FOR CHICKEN

BAKED KENTUCKY FRIED CHICKEN 1 or more cut up chicken or any parts you prefer

DRY COATING MIXTURE:

3 c. self rising flour or Bisquick
1 tbsp. paprika
2 env. tomato Lipton cup-a-soup (dry)
2 pkgs. Good Seasons Italian dressing mix (dry)
1 tsp. seasoned salt (McCormick's, Lawry's or choice)

Mix all dry coating ingredients well. Shake chicken in dry mixture and place in greased baking dish. Dab melted butter or chicken. Bake 1 hour at 350 degrees basting occasionally with water and oil (mixed). This recipe makes about 1 quart of coating; you may prefer to divide the recipe in half.
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COLONEL SANDERS STYLE KENTUCKY FRIED
CHICKEN

2 pkgs. Good Seasons Italian dressing mix
3 tbsp. flour
2 tsp. salt
1/4 c. lemon juice
2 tbsp. butter, melted
1 c. milk
1 lg. fryer, cut up
1 1/2 c. pancake mix, with 1 tsp. paprika, 1/2 tsp. sage, 1/4 tsp. pepper
Oil for frying

Make paste from 1 package Italian seasoning, flour, salt, lemon juice and butter. Brush on chicken to coat evenly. Place in bowl and refrigerate several hours. Dip chicken in milk, then pancake mix, then 2nd package of Italian seasoning, coating well. Dust off excess. Lightly brown on each side, then place in pans. Single layer - do not crowd. Pans should have some oil on bottom first. Spoon remaining milk on chicken. Cover with foil. Bake 1 hour at 350 degrees. Uncover and bake 10 to 15 minutes at 400 degrees to brown and crisp.
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COL. S.'S STYLE KENTUCKY FRIED CHICKEN

3 lbs. fryer parts, cut sm.
2 pkgs. Italian salad dressing
2 tsp. salt
2 tbsp. butter, softened
1 1/2 c. pancake mix
1/2 tsp. sage
1 pt. salad oil
3 tbsp. flour
1/4 c. lemon juice
1 c. milk
1 tsp. paprika
1/4 tsp. pepper

Wipe chicken dry. Make paste of Italian dressing, salt, butter, flour and lemon juice. Brush to coat chicken evenly. Stack and refrigerate several hours. One and one half hours before serving, heat 1/2" oil in 2 large skillets so chicken won't be crowded. Mix up pancake mix with paprika, sage and pepper. Dip pieces of chicken in milk and then in pancake mixture. Coat well. Dust off excess. Lightly brown about 4 minutes each side of chicken. Place in 1 layer in shallow pans. Spoon remaining milk over pieces. Seal with foil. Bake 1 hour at 350 degrees. Uncover. Bake 10 minutes at 400 degrees to crisp chicken. Baste with milk again. Serves 8.
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KRISPY KENTUCKY FRIED CHICKEN

3 lb. fryer parts
1 c. all purpose flour
1 tsp. rubbed sage
1 tsp. onion salt
1/2 tsp. pepper
1 tsp. paprika

Rinse chicken in cold water. Coat evenly with flour and spice mixture. Spread on wire rack to dry 15 minutes. Heat about 1/2" oil in heavy skillet with tight fitting lid, until oil sizzles when a drop of water is added. Avoid crowding pieces. Brown meaty pieces first, lightly on side skin side down. Turn and brown on other side. Reduce heat, cover skillet tightly and cook until chicken is tender on medium low heat about 30 minutes. Remove cover last 10 minutes to re-crisp chicken.

METHOD #2:
3 lb. fryer parts
2 pkgs. garlic salad dressing mix
1/4 c. lemon juice
1 c. milk
1 1/2 c. pancake mix (dry)
3 tbsp. flour
2 tsp. salt
2 tbsp. butter
1 tsp. paprika
1 tsp. rubbed sage

Wipe chicken with paper towel. Combine salad mix, flour and salt in bowl. Add lemon juice and butter. Mix to smooth paste. Brush to coat each piece of chicken evenly. Stack in bowl, cover, refrigerate overnight. One and one half hours before serving, heat 1/2" fat in skillet. Dip each piece in milk then pancake mix. Coat well. Dust off excess. Lightly brown in hot fat. Turn with tongs, not fork, place chicken in shallow pan, one layer deep, spoon remaining dip and milk over chicken, seal with foil or cover with lid. Bake at 375 degrees for 30 minutes. Baste with milk. Remove lid and bake, uncovered for another 25 to 30 minutes. Serves 8.
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HOT DOG CHILI SAUCE

HOT DOG CHILI SAUCE

2 lbs ground beef
1 large onion, chopped
4 cloves garlic, peeled and minced
1/2 cup ketchup
1/4 cup barbecue sauce
1 tablespoon hot sauce
2 tablespoons yellow mustard

Saute beef with onion. When beef begins to brown, add garlic. Turn heat to high and cook one more minute.
Stir in remaining ingredients and reduce heat to low. Simmer 10 minutes and remove from heat.

Line hot dog buns with a steamed or grilled hot dog and top with Chili Sauce mixture, then sprinkle with chopped onions and shredded Monterey Jack or Colby cheese.
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CHILI SAUCE - HOT DOGS

2 lbs. ground beef
1 c. water
1 lg. minced onion
5 oz. Worcestershire sauce
2 tbsp. chili powder
5 tbsp. A-1 sauce
1-2 tbsp. ketchup
Salt and pepper to taste

Simmer ground beef and water 15 minutes. Add remaining ingredients and cook slowly for 2 hours (add water a little at a time if needed). If sauce is not smooth, beat with egg beaten. Serve over hot dogs.
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CHILI HOT DOGS - TEXAS WIENER SAUCE

1 lb. ground beef
2 cans tomato paste
5 tomato paste cans of water
1/2 sm. can chili powder
Dash of sugar
1/2 tsp. salt
3/4 c. finely chopped onion

Combine all ingredients in crock pot and cook until thick, about 4 hours. Serve over hot dogs. Serves 2 dozen hot dogs
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EASY HOT DOG CHILI

1 lb. ground beef
1 can tomato soup
1 med. onion, chopped
3-5 tbsp. chili powder
Salt and pepper to taste
Catsup to taste

Brown ground beef with onion. Drain off drippings, add tomato soup, chili powder to taste, salt, pepper, and catsup. Simmer for 20 minutes.
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HOMEMADE HOT DOG CHILI

1/2 lb. sausage
1 lb. lean hamburger
1 c. water
2 tbsp. chili powder
Chopped onions
2 c. ketchup

Simmer water, hamburger, and sausage until meat is done. Drain excess fat. Add chili powder, onions, and ketchup
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HAMBURGER CHILI FOR HOT DOGS

1 lb. hamburger meat
1 lg. onion, chopped
1 tsp. salt
1 c. water
1/2 tsp. garlic
1 tbsp. chili powder
1 tsp. black pepper
1 tbsp. bacon grease

Mix all ingredients together and cook slow 2-3 hours. Real good chili.
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HOT DOG TACO CHILI

1 pkg. macaroni & cheese dinner
1 pkg. (8-10) frankfurters, sliced
1 (15 oz.) can chili
1/4 c. catsup
1 tbsp. taco seasoning mix

Prepare macaroni dinner as directed on package. Add frankfurters, chili, catsup and seasoning. Heat and serve.
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HOT DOG CHILI

1 lb. ground beef
1 tbsp. chili powder
Salt to taste
1 pt. water

Brown ground beef and drain, salt to taste. Add chili powder (can add more or less according to your taste). Then add 1 pint of water. Bring to a boil and lower heat and simmer until chili thickens.
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STIR FRY OR BBQ SAUCE

1 (16 oz.) box dark brown sugar
1/3 c. catsup
6 oz. unsweetened pineapple juice
2 tbsp. soy sauce

Combine all ingredients in saucepan. Bring to a boil, being careful not to boil over. Simmer gently 2 to 3 minutes to melt sugar. Cool. Store in refrigerator. Great in stir-fry or on steaks or shish-ka- bobs.

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STIR - FRY SAUCE

1/2 c. Argo cornstarch
1/4 c. brown sugar
1 tbsp. minced fresh ginger root
2 lg. cloves garlic, minced
1/2 tsp. ground red pepper
1/2 c. soy sauce
1/4 c. cider vinegar
2 c. chicken or beef broth
1/2 c. dry sherry (optional)
1/2 c. water

Combine first 5 ingredients. Add soy sauce and vinegar. Shake until blended. Add broth, sherry and water. Shake. Store in refrigerator for up to 2 weeks. May be frozen.

SHRIMP STIR - FRY:

3 tbsp. oil
8 oz. mushrooms, sliced
4 oz. snow peas
1 c. mung bean sprouts
1/2 c. green onions
1 lb. shrimp

Heat 2 tablespoons oil over medium-high heat. Stir-fry vegetables 2 minutes. Remove. Heat remaining 1 tablespoon oil over medium-high heat. Stir-fry 1 pound shrimp until pink. Stir in 1 cup stir-fry sauce. Stir and bring to a boil over medium heat for 1 minute.

CHICKEN STIR - FRY:


3 tbsp. oil
1 1/2 c. carrots, sliced
2 green peppers, cut into 1/2 inch pieces
2 onions, 1/2 inch wedges
2 whole chicken breasts, cut into sm. chunks

Heat 2 tablespoons oil over medium-high heat. Stir-fry vegetables, 5 minutes. Remove. Heat remaining 1 tablespoon oil over medium-high heat. Stir-fry chicken pieces until cooked. Stir in 1 cup stir-fry sauce. Stir and bring to a boil over medium heat for 1 minute.
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THICKENING SAUCE FOR STIR-FRY

Mix together 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon salt, 4 teaspoon cornstarch and 1 cup water and set aside. After stir-fry is all put together, add this sauce for thickening and stir briefly before serving.
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STIR-FRIED ASPARAGUS WITH SOY SAUCE

1 lb. asparagus, trimmed & cut diagonally into 1/2" thick pieces
2 tbsp. low sodium soy sauce
1 1/2 tsp. finely chopped fresh ginger
1 garlic clove, finely chopped
1 1/2 tbsp. dark sesame oil
1 tbsp. sesame seeds

In a small bowl, combine soy sauce, ginger and garlic and set aside. In a wok, or heavy bottomed skillet, heat the oil over medium high heat. Add the soy mixture and the asparagus, and stir fry for 3 minutes. Cover and allow the asparagus to steam until just tender, about 2 minutes. Stir in the sesame seeds and serve immediately. Serves 4.
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SHRIMP STIR FRY WITH GINGER SAUCE
1 1/4 lbs. of fresh shrimp (med. or lg.)
Vegetable cooking spray
4 c. sliced yellow squash
1 c. sliced zucchini
2/3 c. chopped peppers (red, yellow or green)
1/2 c. sliced celery
1/2 lb. sliced mushrooms
2 tbsp. cornstarch
1 tbsp. brown sugar
3 tbsp. soy sauce
1 can chicken broth
2 cloves garlic, minced
1/2 tsp. ground ginger
Rice

Peel and devein shrimp. Coat a large skillet with cooking spray and place over medium high heat until hot. Add shrimp; stir fry 2 minutes. Remove from skillet and set aside.
Combine vegetables and stir fry 6 minutes over medium high heat. Remove from skillet and set aside.

Combine cornstarch, brown sugar, soy sauce and chicken broth; stir well. Add garlic and ginger to skillet; saute' 30 seconds. Add cornstarch mixture; bring to a boil, stirring constantly. Cook 1 minute or until thickened.

Stir in shrimp and vegetables; cook 1 minute. Serve over rice. Yield: 6 servings. (Scallops, chicken or veal can be substituted for shrimp).

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FISH FILLETS

BASIL BAKED COD FILLETS

Serves 2

1/2 lb. cod, haddock, or orange roughy fillet
1 tsp. olive oil
1 tsp. lemon juice
1/4 tsp. dried basil, crushed
1/8 tsp. black pepper
Dash salt
2 plum tomatoes, cored and cut crosswise into thin slices
2 tsp. grated Parmesan cheese

Pat fish dry and cut into 2 serving pieces. Combine oil and lemon juice in a baking dish. Add fish and turn to coat both sides. Sprinkle with basil, pepper and salt. Overlap tomatoes in even layer on fish and sprinkle with Parmesan cheese. Cover with foil and bake at 400 degrees, about 10 to 15 minutes or until fish just begins to flake when tested with a fork.
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LEMON BAKED COD

1 lb. cod fillets
1/4 c. butter, melted
2 tbsp. lemon juice
1/4 c. flour
1/2 tsp. salt
1/8 tsp. white pepper
Paprika

Mix butter and lemon juice. In another bowl, mix flour, salt and white pepper. Dip fish into butter mixture; coat fish with flour mixture. Place fish in ungreased square baking dish, 8"x8"x2". Pour remaining butter mixture over fish; sprinkle with paprika. Bake, uncovered in 350 degree oven until fish flakes easily with fork, 20 to 30 minutes. Makes 3 servings.
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COD 'N TATER BAKE

1 pkg. (1 lb.) cod or any fish fillets, thawed
1 can (10 3/4 oz.) cream of shrimp soup, undiluted
1/2 c. sour cream
1 tbsp. white horseradish
2 tbsp. chopped green onion
Few drops Tabasco
1 pkg. (1 lb.) frozen potato rounds
1/4 tsp. paprika

Preheat oven to 400 degrees. Arrange fillets in serving size portions in 2 quart shallow baking dish.
To make sauce, combine soup, sour cream, onion, horseradish, Tabasco and paprika in small bowl. Spoon sauce over fish fillets, covering them completely. Top with frozen potato rounds.

Bake 30 to 35 minutes or until fish flakes easily when tested with a fork. Makes 4 servings.

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MEDITERRANEAN BAKED COD

1/2 pt. cherry tomatoes, halved
1/4 c. black olives, halved and pitted
1 tbsp. parsley, chopped
1 tbsp. oregano
1/2 tsp. thyme
1/4 tsp. black pepper
1 1/2 lb. cod fillets, cut into 6 pieces
2 oz. feta cheese, crumbled
1/4 c. bread crumbs

Heat oven to 400 degrees. Mix together tomatoes, olives, and seasonings. Place fillets in 1 layer of 9 x 13 inch pan. Top with tomato mixture. Sprinkle with cheese. Top with bread crumbs. Bake at 400 degrees until fish flakes with fork approximately 20 minutes.
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BAKED COD AND VEGETABLES

1/2 pt. celery, diced
1/2 pt. onions, diced
1/2 pt. water
1 pt. zucchini, cut into match stick thin strips
1 (50 oz.) can Campbell's condensed special request cream of mushroom soup
1/2 c. Chablis or other dry white wine
1 tbsp. dried thyme leaves, crushed
1 1/2 tsp. white pepper
24 cod fillets (4 lb. 8 oz.)
1 1/2 c. carrots, cut into match stick thin strips and steamed

In large saucepan, combine celery, onions, and water. Over medium heat, heat to boiling. Reduce heat to low. Cover; simmer 3 minutes. Add zucchini; cook, uncovered, 2 minutes more or until vegetables are just tender. Add soup, wine, thyme, and pepper. Heat; stir occasionally. Arrange 12 fish fillets in each of 2 baking pans (12 x 20 x 2 inch). Divide sauce evenly. Pour sauce over fish fillets in each pan. Bake, uncovered, at 350 degrees for 15 minutes or until fish flakes easily when tested with fork. Garnish each serving with 1 tablespoon of carrots. Yield: 24 servings.
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EASY BAKED COD WITH DILL SAUCE

1 to 1 1/2 lbs. cod fillets, thawed if frozen
Salt and pepper
3/4 c. sour ream
1/4 c. mayonnaise
2 tbsp. flour
2 tbsp. lemon juice
1 tsp. dill weed
Fresh dill

Wash and dry the fish. Sprinkle on both sides with salt and pepper. Arrange fish in a shallow baking dish.
In a bowl stir together the sour cream, mayonnaise, flour, lemon juice and dill weed. Spoon sauce over the fish. Bake at 400 degrees F. for 10-12 minutes or until fish flakes easily.

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COD FILLETS BAKED IN BUTTERMILK WITH
MUSHROOMS

1 lb. cod fillets
1/2 c. sherry
1/2 lb. mushrooms, sliced
1 tbsp. fresh chopped dill
Salt & freshly ground pepper
1 c. skim buttermilk

Preheat the oven to 350 degrees. Place the cod in a single layer in a glass or ceramic baking dish. Heat the sherry for 30 seconds in a medium saucepan. Add the mushrooms and cook, stirring occasionally, until wilted and the liquid has evaporated. Spread the mushrooms over the fish. Season with dill, salt and pepper. Pour the buttermilk over all and bake in the preheated oven for 20 minutes or until the fish begins to flake easily with a fork. Serves: 2.
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BAKED FISH IN A POUCH

2 lg. cod, orange roughy, perch or fish of your choice

Mix together: 1 bunch green onions or 1 med. onion, chopped 3 tbsp. fresh parsley, minced 2 tbsp. plus melted butter 1/2 rib celery, minced 1/2 tsp. dill Juice of 1 lemon or 3 tbsp. lemon juice
Mix and simmer in butter until tender. Add 1/2 of a small 8 ounce can of tomato sauce.

Divide mixture into equal portions. Layer 1 portion on the bottom of heavy duty foil. Place clean fish on this and evenly distribute remaining sauce over fish. Seal good. Place on a baking sheet and bake at 350 degrees for 30-45 minutes.
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BAKED FISH 'N CHIPS

4 oz. pieces cod fillets
1 c. milk
2 c. flour
3 parts bread crumbs, 1 part cornmeal
2 tbsp. chopped dill
1/2 tsp. red pepper
Pinch of salt
2 tbsp. olive oil

Dip fish in milk, then flour; back in milk then bread crumb mixture (bread crumbs, dill, pepper and salt). Put oil in a plate and dip one side of fish only. Place on baking dish and bake at 500 degrees for 10 minutes.
CHIPS: Sliced potato lengthwise; soak strips in warm water for 15 minutes. With paper towel blot or dry potatoes and saute in 2 tablespoons olive oil for 10 minutes. Place on baking dish and bake until crisp and brown in 500 degree oven under broiler.

CIDER AND HONEY GLAZED SPARERIBS, AND PORK

Glazed with cider and honey, the ribs are shiny, brown, and succulent. The glaze is good for chicken too. 3 c. apple cider 1/2 to 1 c. honey 2 tbsp. lemon juice 1 tbsp. salt 1/2 tsp. thyme 1 1/2 tsp. dry mustard 2 tsp. sage
Spread the ribs, hocks or tails in a large, shallow pan. Blend all the other ingredients and pour over the meat; marinate in a cool place for several hours or overnight, turning occasionally. Remove the heat from the marinade, saving the liquid. Spread the meat in a large baking pan, the less overlapping the better. Bake in a 350 degree oven, basting the meat generously with the marinade very 20 minutes for 1 1/2 hours or until the meat is tender and the marinade turned into an irresistible glaze. Makes 6 servings.

Note: These should be served with boiled or mashed potatoes and sauerkraut.

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CALLALU

1 lb. frozen creamed spinach
1 lb. okra
1 lb. salted pig tails
Crabmeat from 4 to 6 crabs
1/2 tsp. black pepper
1 sm. onion, sliced
1 lg. hot green pepper
1/4 tsp. salt
1 c. cream coconut

Cook pigtails separately. Boil salted pigtails until salt is out. Cook until tender. Place creamed spinach in 3 quart saucepan. Add okra, crabs, salt, pepper, cream of coconut and onion. Place the cooked pigtails in saucepan and place the hot green on top of all the ingredients. Add 1 cup of water and put to boil until water is dried out. Take out the hot pepper, then swizzle everything together and serve as a side dish with rice and fish or any meat.
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HOG HEAD CHEESE

3 lb. pig feet
3 lb. pig ears
3 lb. pig tails
3 lb. pig snouts
Salt & pepper to taste
1 (12 oz.) bottle cider vinegar
6 dry red peppers
1 box ground sage

Bring to boil over high heat, feet, tails, ears, snouts, red pepper and bay leaf in covered pot. Turn heat on low and cook until meat falls from bones. Cool and remove excess fat. When meat is cooled enough to be handled, with bare hands, remove all.
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PEPPER POT

1 bottle cassava cassreep
1 lb. stew beef
1 lb. ox tail
1 lb. pigs feet
2 minced onions
4 minced garlic cloves
Dash of pepper
Seasoning salt to taste

Season meat with seasoning salt, pepper, minced onions, and garlic. Place meat in pressure cooker, cover meat with water and stir cassreep in. Cook 15 minutes. Check to see if meat is cooked. Season to taste and simmer 20 minutes or until gravy cooks down to a reasonable amount. Serve with bread or rice and salad.
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SOUL BLACK EYE PEAS

1 lb. smoke pig tails
1 lb. bag black eye peas
1 1/2 c. chopped onion
1 c. chopped green pepper
1/2 c. butter
1/4 c. flour
1/2 tsp. crushed red pepper
Salt to taste

In a large pot add 1 quart of water. Boil until tender the pig tails. If water boils out add more, then add black eye peas. When peas are halfway done saute onions and green peppers then add them to the pot. Cook until peas are soft, mix flour and 1/2 cup of juices from the pot, then pour back into pot and add butter.
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SOUSE

1 pkg. pig feet
1 pkg. pig ears
1 pkg. pig tails
Crushed red pepper (to taste)
Salt
Pepper
1 onion
Garlic salt or powder
1 c. vinegar

Wash and cook pig portions in salt, pepper, onion, garlic salt, red pepper and enough water to cover the meat; cook over medium heat (making sure water doesn't cook out). Cook approximately 1 1/2 to 2 hours. Remove meat from juices and debone, pig ears don't need separating. Cut all meat into tiny pieces or put in food processor. Mix chopped meat with additional crushed red pepper, salt and pepper (to taste). Add vinegar and stir well. Make sure you only cook meat with onion and discard onion after meat is done. Put mixture in loaf pan or whatever type pan desired. Let set in refrigerator approximately 2 hours, cut and serve as appetizer (serve with hard cheese and crackers if desired).
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HOMEMADE DOUGHS

ITALIAN FRIED DOUGH

1 cup flour
1 teaspoon vanilla
3 eggs
3 teaspoons baking powder
3 tablespoons sugar
1 lb. ricotta cheese

Mix all together well. Drop by tablespoons into hot oil (deep fryer or in large pot) 350°F degrees. Cook until light brown, but you may need to roll them so they cook evenly in the oil.
Roll in powdered sugar. To me, these taste like the funnel cakes found at carnivals.

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PIE DOUGH FOR FRIED PIES

4 c. all purpose flour
2/3 c. lard, melted
2 tsp. salt
4 tsp. sugar
4 heaping tsp. baking powder
2 eggs
1 lg. can evaporated milk

Mix all ingredients. Let sit in refrigerator all night. Remove and roll as thin as possible. Cut dough for pies. Fill each with fruit filling. Fry in deep fat.
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ZEPOLE (FRIED DOUGH)

1 tsp. dry yeast
3/4 c. warm water
1 egg
2 c. flour
1/2 tsp. salt
Cooking oil

Sprinkle yeast into water. Let stand for a few minutes, then stir until dissolved. Beat in egg, flour, and salt. When smooth, cover and let stand in warm place until doubled in bulk. Beat down and let rise again until doubled. Drop by teaspoon into 1 inch of hot oil. When brown on one side, turn to other side. Drain on paper. Sprinkle with sugar.
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SOUR DOUGH BREAD

(I make Indian fry-bread this way, too.)

Dissolve:
1 pkg. dry yeast in 1/2 c. warm water.

Mix together and add to above: 1/2 tsp. soda 1 tsp. salt 2 1/2 c. buttermilk 1/4 c. sugar 1/2 c. Wesson oil
Add 7 cups sifted flour, small amount at a time; mix well. Cover. Let stand overnight in refrigerator.


FOR SOUR DOUGH BREAD:

Roll out until 1 inch thick. Cut with biscuit cutter. Bake at 450 degrees for 18-25 minutes.

FOR INDIAN FRY BREAD:

Divide into orange-size balls; roll out on floured surface (1/2 inch thick). Punch hole in center and fry in 1 inch deep hot fat in iron skillet.
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PUFF PASTRY DOUGH FOR SPINACH PIE

1 c. butter
1 1/2 c. flour
1/2 c. dairy sour cream

Cut butter into flour with pastry blender until completely mixed. Stir in sour cream until thoroughly blended. Divide dough into 2 parts; wrap each and refrigerate 8 hours or overnight. (If in a real hurry, 3 or more hours in the freezer will work too.)

SPINACH PIE:

2 eggs
1 lg. cooking onion (tennis ball size), chopped and fried gently in oil
1/2 to 3/4 lb. feta cheese
1/4 to 1/2 lb. cottage cheese
1 bunch tender green onions, chopped
1 1/2 lb. spinach, fresh or frozen, cut up

Combine these ingredients to make 1 pound. One pound of feta is usually too salty.
Rinse and drain spinach very well to eliminate as much water as possible.

Mix everything together. Roll pastry on well-floured cloth-covered board. (Use rubber bands.) Work puff pastry quickly into size of shallow pan, which should be about 9x13 inches. (Cookie sheet maybe, but a higher edged one is better.)

Add the filling and cover with the other pastry. Cook at 400 to 450 degrees for about 45 to 50 minutes until brown. Great hot or very cold.

MEXICAN STARTER

MEXICAN STARTER

1 lb. ground beef
1 tablespoon olive oil (optional)
2 large onions, chopped
1 6 oz. can tomato paste (plus 3 cans water)
1 jar salsa, mild or hot, as you like it
1 or 2 fresh tomatoes, chopped coarsely
4 cloves garlic, finely minced
2 green bell peppers, cored and chopped
1 1/2 - 2 teaspoons Ortega Taco Seasoning*
1/2 teaspoon oregano
1 teaspoon brown sugar
1 tablespoon balsamic vinegar

Brown the ground beef in olive oil with chopped onions, adding the peppers and garlic half way through. When the beef has brown and the vegetables have softened, add the tomato paste with water to thin it out (or thin it with vegetable broth). Stir in the jar of salsa, taco seasoning, oregano and sugar. Simmer for 30-45 minutes on low heat.
This may also be prepared in the slow cooker. As a variation, ground pork may be added. The recipe may be doubled, tripled, etc. to any proportion, either to feed a crowd or to fill the freezer with serving sized portions.

There are many ways to serve this versatile starter; some suggestions follow.

1. Mexican Buffet: Fill a serving bowl and surround it, buffet style, with side dishes of favorite toppings, such as sour cream, chopped tomatoes, chopped avocados, shredded lettuce, minced onions, salsa, shredded cheese, etc. Give each guest a taco shell, burrito wrapper or even a pita bread and allow them to build their own serving.

2. Serve on sub rolls, topped with shredded cheese. Broil on high heat for several minutes until cheese melts. Serve with a side of chopped jalapenos for optional topping.

2. Serve over rice, pasta, or noodles.

3. Use as a topping for nachos. In a buttered casserole or baking pan, place tortilla chips or wedges of tortilla wrappers, top with the meat mixture and cheddar cheese. Sprinkle with jalapeno rings. Bake at 375°F until cheese melts.

4. Mexican Stuffed Peppers: Combine with an equal portion of cooked rice. Fill large red or green bell peppers and bake at 350°F until peppers are tender.

5. Chili: Add 2 cans red kidney beans (or 1 lb dry pinto beans, cooked). Taste and adjust seasonings.

6. Mexican Sloppy Joe: Serve in a hamburger bun with a side of ketchup or barbecue sauce. Top with onion slices browned in butter.

7. Mexican Shepherd's Pie: Pre-bake a pie shell for 10 minutes, fill with meat mixture and top with mashed potatoes. Bake at 350°F for 30 minutes, or until potatoes are lightly golden but not brown.

8. Quesadillas: Sandwich a few tablespoons meat mixture between 2 tortillas and mark or press into wedges. Heat in a covered skillet, or bake on a foil lined pan in a 450°F oven for 3-5 minutes. Slice wedges into individual servings.

9. Burrito Lasagna: Fill 10 inch tortillas with meat mixture and top with shredded cheddar cheese. Roll up and fill a buttered casserole dish with burrito rolls. Spoon taco sauce and/or salsa over burritos and sprinkle with jalapeno jack, crumbled queso quesadilla cheese or mozzarella. Cover lightly with foil and bake at 375°F, uncovering during the last 5 minutes. Slice into servings; serve over lettuce with sour cream.

10. Spicy Mole Poblano: Combine meat mixture with 1 8 oz jar mole sauce. Broil whole Poblano peppers in olive oil or place over open flame of gas burner until lightly charred and blistered; turn occasionally to char evenly. Coarsely chop the peppers. Serve peppers and mole meat mixture over rice.

11. Mexican Squash Boats: Scoop out squash or zucchini centers and fill with meat mixture. Top with any kind of cheese or buttered bread crumbs and bake at 350°F until zucchini is tender and cheese is bubbly.

12. Bean Dip: Combine 1 part meat mixture, 1 part canned black beans, 1 part sour cream onion dip, and a few tablespoons chopped jalapenos (optional). Season to taste and serve with tortilla chips.

Taco Seasoning:

1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon hot paprika
1/2 teaspoon chili powder
1/4 teaspoon celery seed
1/4 teaspoon confectioners' sugar
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper


Combine all ingredients. Measure out 1 1/2 teaspoons to use for above recipe; taste meat mixture and add more taco seasoning to desired level of spiciness.
Save any remaining Taco Seasoning in a tightly covered jar or bag for another meal.

Mexican Ranch Dip

1 package Hidden Valley Ranch Dip Seasoning mix
16 oz. Sour Cream
3 TBSP Chili Powder(more or less to taste)
1 Tbsp Cumin(More or less to taste)
1 tsp. Cayenne Pepper (More or less to taste)

DIRECTIONS

Add all ingredients together and mix well.

Chill for an hour.

Serve with tortilla chips, or your favorite vegetable.



White Salsa

Ingredients

1 cup Miracle Whip
1/2 cup milk
1/2 tablespoon chopped garlic
2 teaspoons ground cumin
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons dried oregano
2 tablespoons sour cream

Directions

Mix all ingredients.
Chill as least 3 hours

Country Meatloaf

Ingredients:

•2 tablespoons butter or margarine
•8 ounces sliced mushrooms
•1 cup chopped onion
•1 cup thinly sliced celery
•3/4 shredded carrots
•2 tablespoons water
•2 pounds ground round
•1/2 cup flour
•1 teaspoon salt
•1 1/2 teaspoons seasoned salt
•1/4 teaspoon dried tarragon or thyme
•1 teaspoon dried parsley flakes
•2 tablespoons soy sauce

Preparation:

In a skillet, melt butter over medium heat; add mushrooms, onion, celery, carrots, and water. Heat to boiling; cover and cook for 10 minutes, or until vegetables are just tender-crisp.
In a large bowl, combine ground beef, flour, seasoned salt, tarragon, thyme, soy sauce, and the cooked vegetables. Mix gently and shape into a loaf on a greased, shallow baking pan (with sides). Bade at 350° for 55 to 65 minutes, or until loaf is crusty and browned.
Meatloaf serves about 8.
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Seven Layer Casserole with Ground Beef


Cook Time: 15 minutes
Ingredients:

•1 cup uncooked rice, washed and drained
•1 cup whole kernel corn, drained
•dash salt and pepper
•1 can (8 ounces) tomato sauce and 1/2 cup water
•1/2 cup chopped onion
•1/2 cup chopped green bell pepper
•3/4 to 1 pound extra lean ground beef, uncooked and broken up
•dash salt and pepper
•1 can (14.5 ounces) diced tomatoes, undrained
•4 strips bacon, cut in half
•shredded cheese, if desired for topping

Preparation:

Place ingredients in a buttered 1 1/2 quart casserole in order given. Cover and bake at 350° for 1 hour. Uncover and cook 30 minutes longer, until bacon is crisp. If desired, top with shredded cheese the last 10 to 15 minutes.
Seven layer casserole serves 4.
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Beef and Cabbage Casserole

Cook Time: 45 minutes
Ingredients:•1 to 1 1/2 pounds lean ground beef
•1/2 cup chopped onion
•1/2 cup chopped green bell pepper
•1 can (14.5 ounces) diced tomatoes
•1 teaspoon salt
•1 teaspoon garlic powder
•1 head cabbage, about 1 1/2 to 2 pounds
•3/4 cup shredded mild Cheddar cheese

Preparation:

Directions for cabbage casserole with ground beef
In large skillet, cook ground beef, chopped onion, and chopped green pepper until meat is no longer pink; drain off fat. Stir in tomatoes, salt, and garlic powder. Simmer, uncovered, for 10 minutes, stirring frequently.
Cut cabbage into 6 wedges. Cook cabbage in a small amount of boiling salted water, covered, for about 10 minutes and drain well. Arrange cabbage wedges in a lightly buttered 9-inch square baking dish. Pour ground beef mixture over and around the cabbage wedges. Bake cabbage casserole, uncovered, at 350° for 20 to 25 minutes. Sprinkle cheese over cabbage casserole and bake about 5 minutes longer.
Ground beef and cabbage casserole serves 6.

Chicken Fried Steak with Gravy

Ingredients
2 packages garlic-ranch salad dressing mix
1 cup all-purpose flour
Ground black pepper
1 egg, lightly beaten
2 cups buttermilk, plus 1 cup
1 pound cubed steak, cut into 4 pieces
Oil, for frying
1 cup chicken broth
1 (2.64-ounce) package gravy mix
Mashed potatoes, for serving

Directions

Combine 1 package salad dressing mix, flour, and pepper, to taste, in a large plastic bag. Set aside. Combine another package salad dressing mix, egg, and 2 cups buttermilk in a shallow bowl. Soak steaks in buttermilk mixture. Remove 1 steak and toss in flour mixture. Shake off any excess flour and dip again in the buttermilk mixture. Return to flour mixture and toss. Repeat process for remaining steaks.

Heat 1/2-inch layer of oil in a large cast iron skillet to 350 degrees F. Place 2 steaks in the pan at a time. Cook for 4 minutes on each side or until golden brown. Drain on paper towels.

To make the gravy, combine 1 cup buttermilk, chicken broth, and gravy package in small saucepan. Bring to simmer over medium heat and stir well. Top steaks with gravy and serve with mashed potatoes and gravy, if desired.
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Chicken and Dumplings

Ingredients
1 whole store-bought roast chicken (about 2 pounds)
2 tablespoons vegetable oil
1 container (7 ounces) chopped onions
6 cans (14 ounces) low-sodium chicken broth
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground pepper
1 container (14 ounces) pre-cut carrot sticks, chopped
1 container (14 ounces) pre-cut celery sticks, chopped
1 roll (16.3 ounces) golden buttermilk biscuit dough
1 can (10.5 ounces) condensed chicken gravy

Directions

Remove skin from chicken and shred meat into large pieces. Set aside.

In a small frying pan, add vegetable oil and heat over medium heat. When oil is hot, add chopped onions and saute until soft.

In a large pot or Dutch oven, add broth, poultry seasoning, salt, pepper, carrots, celery, and sauteed onions. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables, and then add shredded chicken. Continue to simmer while making dumplings.

While stew is simmering, prepare dumplings. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to 1/4-inch thick. With a knife, cut each biscuit into 4 pie-pieces. Set aside.

Skim surface for any scum that has risen to top. Stir in chicken gravy.

With the stew still simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in to pot, cover with a tight fitting lid and cook for 10 minutes.

Ladle into bowls and serve piping hot.
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BBQ Chicken Pizza

Ingredients
2 tablespoons olive oil
1/2 pound chicken tenders
2/3 cup barbecue sauce (recommended: Bullseye Original)
Flour, for dusting surface
1 (13.8-ounce) package pizza dough (recommended: Pillsbury Classic)
3/4 cup shredded Gouda
1 cup shredded mozzarella
3/4 cup shredded Parmesan
1/2 medium red onion, thinly sliced
3 tablespoons chopped fresh cilantro leaves
Directions
Preheat oven to 400 degrees F.

Heat oil in a large skillet over medium-high heat. Add chicken tenders and saute until golden brown, about 12 minutes. Remove from heat. When chicken is cool enough to handle, dice chicken to yield a little over 1 cup. In a small bowl, toss chicken with 2 tablespoons barbecue sauce. Set aside.

On a floured surface, roll out dough and place on a greased sheet pan. Shape to fill the sheet pan, about a 15 by 10-inch rectangle. Spread remaining barbecue sauce evenly over pizza dough. Sprinkle Gouda, mozzarella, Parmesan, onions, and chicken over top. Bake for 20 minutes or until cheese bubbles. Sprinkle with chopped cilantro and cut into pieces.

MOJITO CHICKEN


Ingredients

1 (2 1/2 to 3-pound) chicken
2 tablespoons garlic powder
1 tablespoon onion powder
1/4 teaspoon ground cumin
1 tablespoon dried oregano
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon paprika
Marinade, recipe follows
4 tablespoons extra-virgin olive oil
Mojito Glaze, recipe follows

Directions
Remove backbone of chicken with poultry shears; flatten chicken out by pressing firmly on skin part of chicken so it will sit evenly in a pan.

Preheat oven to 300 degrees F.

Combine all the dry spices and rub chicken with spice mixture, especially under the skin. Put into a resealable plastic bag and refrigerate for 30 minutes.

In a large mixing bowl combine all the ingredients for the marinade, then add chicken to marinade and refrigerate for at least 1 hour.

Remove chicken from marinade and shake off excess marinade. In a large saute pan over medium to high heat, add 4 tablespoons of extra- virgin olive oil. When oil is hot, place chicken skin side down and sear.

When skin is golden brown flip chicken and add 1/2 cup of marinade into pan; place pan in oven and cook the chicken for 25 minutes or until chicken has internal temperature of 165 degrees F. on an instant-read thermometer.

Remove the chicken from oven and brush with Mojito Glaze. Place chicken under broiler for 5 minutes. Remove from broiler, cut and serve immediately with more glaze on the side.

Marinade:

1 cup orange juice
2 limes, juiced
1/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
1/4 cup dark rum
Combine all ingredients in mixing bowl.

Mojito Glaze:

1/2 cup dark rum
1/2 cup chicken broth
1 tablespoon brown sugar
3 tablespoons cold water
1 tablespoon cornstarch
1/4 cup chopped mint leaves
Salt and freshly ground black pepper

In medium sauce pot, place rum, chicken broth and brown sugar. Reduce by 1/3 over high heat. In a small mixing bowl, whisk together water and cornstarch. When rum mixture is reduced, add cornstarch mixture slowly to simmering liquid and whisk for 3 minutes, until 50 percent thicker. Keep in mind that you might not need all of it. When glaze is at desired thickness, add mint leaves and transfer to small bowl. Season with salt and pepper, to taste.

Southern Fried Chicken




Ingredients
3 eggs
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning, recipe follows
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil

Directions

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

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White Bean Chili

Ingredients
1 pound dried navy beans
5 cups chicken stock
4 tablespoons (1/2 stick) butter
1 tablespoon minced garlic
3/4 cup diced onion
1 1/2 cups chopped green chiles (fresh or canned)
1 pound boneless, skinless chicken breasts, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 to 2 teaspoons ground black pepper
1/2 teaspoon white pepper
Pinch red pepper flakes
1/2 bunch cilantro leaves, chopped

Directions

Rinse beans well, cover with cool water, and soak for 2 hours. Drain. Place beans in large pot with chicken stock and bring to a boil over high heat. In a saucepan, heat butter over medium heat. Add garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with cornbread, if desired.

POTATOES

**************Potato Recipes***************

HASH BROWNS

8 medium size potatoes, peeled and chopped
4-5 tablespoons butter, melted
1 tablespoon chopped chives (optional)
1 tablespoon chopped parsley (optional)
sea salt and pepper, to taste

Peel and chop or coarsely grate potatoes. Squeeze out excess moisture. Mix well with chopped fresh chives and parsley and a pinch of sea salt and pepper.
Melt butter in a skillet, add potatoes. Note: A teaspoon bacon drippings can be added for extra flavor.

Gather potatoes into the center of the pan and using a spatula, press down. Season lightly with sea salt and pepper.

Cook over medium low heat until a light brown crust has formed on the bottom (about 30 minutes). Add additional butter (or a few drops light olive oil) to keep from drying out as it cooks.

Turn out potato onto a dish so that the browned crust is on top.

Note: Thin slices of onion may be put alongside the potato while cooking to add extra flavoring to the butter.

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AU-GRATIN HASH BROWN POTATOES

1 (2 lb.) pkg. frozen hash browns
1/2 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 can cream of chicken soup
1 pt. sour cream
2 c. grated Cheddar cheese

Thaw hash browns. Mix all ingredients and put in baking dish. Top with 2 cups crushed corn flakes and 1/4 cup melted butter. Bake 1 hour at 350 degrees.
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HASH BROWN & HAM CASSEROLE

1 (16 oz.) carton sour cream
1 can cream of mushroom soup
1 (32 oz.) pkg. frozen hash browns
2 c. cubed ham
8 oz. American or cheddar cheese, cubed
1/4 c. chopped onion
1/2 c. butter, melted
2 c. crushed corn flakes
1 c. shredded Mozzarella cheese

In large bowl, combine sour cream and soup. Stir in frozen hash browns, ham, American (or cheddar) cheese and onion. Pour mixture in 13"x9"x2" baking dish.
Combine crushed corn flakes and butter. Sprinkle over potato mixture. Bake for 30 minutes at 350 degrees. Sprinkle with shredded Mozzarella cheese and bake an additional 20 to 25 minutes.

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SCALLOPED SWEET POTATO CASSEROLE


6 medium sweet potatoes
2 medium onions
2 tablespoons vegetable oil
salt

In 5-quart saucepot, add unpeeled sweet potatoes and enough water to cover. Boil, then reduce heat to low; cover and simmer until sweet potatoes are just fork-tender but not soft, about 20 minutes; drain. Cool sweet potatoes until easy to handle.
Meanwhile, slice onions 1/4 inch thick. In 12-inch skillet over medium-high heat, in hot vegetable oil, cook onions and 1/4 teaspoon salt until tender, stirring occasionally.

Preheat oven to 375°F. Grease 13x9" baking dish. Peel sweet potatoes and cut into 1/4 inch thick slices. In bottom of baking dish, arrange one-third of sweet potatoes; sprinkle with half of onions. Place half of remaining sweet potatoes over onion layer, then top with remaining onions.

Arrange remaining sweet potatoes over onions.

Make sauce (see below). Pour sauce over potatoes in baking dish; sprinkle with parsley.

Bake 30 minutes or until sauce is bubbly and mixture is heated through. If you like, broil 1 minute to brown top of potatoes slightly.

Makes 6 accompaniment servings.


Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
3/4 teaspoon ground ginger
1/4 teaspoon pepper
2 cups milk
2 tablespoons chopped parsley

In 1-quart saucepan over medium heat, melt butter; stir in flour, ginger, pepper, and 1 teaspoon salt until blended; cook 1 minute.
Gradually stir in milk; cook, stirring constantly, until sauce boils and thickens slightly.

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TWICE BAKED POTATOES WITH CABBAGE AND
ONION
4 large baking potatoes
3 cups finely shredded cabbage
1/2 cup chopped onion
1 tablespoon olive oil
3 cloves garlic
3 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup sour cream
Chopped fresh dill or chives
Chopped fresh parsley
Crumbled bacon (optional)

Scrub potatoes and prick with a fork. Bake in a 400-425°F oven for 40 to 60 minutes or until nearly done. When potatoes are cool enough to handle, cut a neat oblong "lid" in the top of each one and scoop out the pulp from inside, leaving a thin shell of about 1/3 inch. Reserve pulp in bowl, saving lid separately.
In small saucepan saute cabbage and chopped onion in olive oil and butter. When onion is lightly colored on edges, turn off heat and add garlic, herbs and seasonings.

Mash the potato with the sour cream. Stir into the cabbage and onion mixture. Spoon pulp back into potato shells.

You can top this with shredded cheese for a variation.

Place potatoes in a shallow baking pan. Bake in a 425°F oven for 15 minutes. Place saved lid lightly on top and serve.

MEXICAN FOODS

9-LAYER MEXICAN DIP

1 (16 oz.) can refried beans
1 1/2 c. shredded cheese (Monterey Jack or Cheddar)
1 c. guacamole
1 (16 oz.) carton sour cream
1 (12 oz.) jar salsa
1 1/2 c. shredded lettuce
1 c. chopped tomato
1 med. onion, finely chopped
1/4 c. sliced jalapenos (more if you like it hot!)
Nacho chips

In clear glass pie plate, layer in the following order:
Bottom: refried beans, sour cream, 1/2 of the cheese, guacamole, other 1/2 of the cheese, onion, salsa, lettuce, tomatoes.

Sprinkle with jalapenos. Refrigerate until ready to serve. Serve with Nacho chips.
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MEXICAN LAYER DIP

2 cans Frito Lay bean dip
1 pkg. taco seasoning
2 c. sour cream
1 c. diced tomatoes
1/2 c. green onion tops
1 c. shredded cheese
2 bags nacho chips

Mix sour cream and taco seasoning the night before and refrigerate. Layer ingredients in order: beans, sour cream, tomatoes, onions and cheese. Dip with nacho chips.

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CHICKEN CHILUPE

3/4 lb. cooked, cubed chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. sour cream
1-2 (4 oz.) cans chopped green chilies
Nacho chips
Cheddar cheese
Taco sauce

Mix together chicken, soups, chilies and sour cream. In a greased casserole, place a layer of crushed nacho chips, followed by a layer of chicken mixture, then a layer of cheese. Continue to layer and top off with taco sauce. Bake uncovered, at 350 degrees for 1 hour.
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TACO SALAD

SALAD:

1 head lettuce
1 lb. hamburger
8 oz. shredded Cheddar cheese
1 can kidney beans, drained
1 chopped onion
4 med. tomatoes, chopped
1 pkg. Doritos or some other nacho chips
1 pkg. taco seasoning (reserve 1 tbsp.)

DRESSING:

8 oz. Thousand Island dressing
2 tbsp. sugar
1 tbsp. taco seasoning (reserved)
1 tbsp. taco sauce

Brown hamburger and drain off fat. Add taco seasoning (remember to reserve 1 tablespoon for dressing). Let meat cool. Layer lettuce, hamburger, cheese, beans, onion and tomatoes in a large container.
Put cheese on top and refrigerate 24 hours.

Dressing: Mix Thousand Island dressing, sugar, taco seasoning and taco sauce. Refrigerate until serving time.

Just before serving: Crush chips (not too small). Add chips and dressing to layered salad and toss.

Note: Smaller portions of layered salad, chips and dressing may be tossed at each meal so that chips don't get soft and lettuce stays crisper.

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MEXICAN CHICKEN PIZZA WITH CORNMEAL
CRUST

Here's a simple method for making homemade pizza -- it can be on your table in 40 minutes!

1 1/2 cups all-purpose flour
1 tablespoon sugar
1 1/4 teaspoons active dry yeast
1/4 teaspoon coarse salt (kosher or sea salt)
3/4 cup warm water
1 tablespoon olive oil
1/3 cup yellow cornmeal
Additional cornmeal
2 cups Mexican cheese blend (8 oz)
1 1/2 cups shredded cooked chicken
1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes or plain diced tomatoes, drained
1/2 medium yellow bell pepper, chopped (1/2 cup)
1/4 cup sliced green onions (4 medium)
1/4 cup chopped fresh cilantro

Heat oven to 450°F.
In medium bowl, stir together 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour to make a soft dough. On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover and let rest 10 minutes.

Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. Press dough into 14x10-inch rectangle on cookie sheet; prick with fork. Bake 8 to 10 minutes or until edges just begin to turn brown. Sprinkle with 1 cup of the cheese blend. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown. Sprinkle with green onions and cilantro.

Time-Saver: You can choose to cook your own chicken, or purchase a rotisserie chicken and shred the meat for this pizza.

Makes 6 servings.
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MEXICAN CHOCOLATE COFFEE SHAKE

1 cup cold extra strong coffee
2 tablespoons chocolate syrup
2 tablespoons maple syrup
1 large scoop chocolate ice cream
1 cup cracked ice

In a cocktail shaker or blender, combine chocolate ice cream (or vanilla ice cream for a variation).
Add remaining ingredients and shake or process until icy.

Serve in small tumblers.

If no ice cream is on hand, use 1/2 cup of milk for a less rich rendition.
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MEXICAN STUFFED PEPPERS

4 large green peppers
1 1/2 lbs ground beef
1 packet of taco seasoning
2 cups of Mexican blend (Jack & Cheddar) cheese, shredded
1 package of UNCLE BEN'S® Spanish flavored rice, prepared
1 medium-sized, ripe tomato, diced
1/2 small jar of mild salsa
1 bag of tortilla chips

Wash and clean out the centers of the green peppers. Put them in a shallow baking dish.
Prepare the ground beef according to the directions on the taco seasoning package. Line the bottom insides of each pepper with shredded cheese. Stir the diced tomato into the prepared Spanish rice.

Layer the insides of each pepper with ground beef, rice/tomato combo, and cheese until the pepper is filled.

Top each pepper with cheese and a dollop of salsa. Add remaining rice/tomato combo and ground beef to the pan (arranging around the peppers).

Sprinkle the remaining cheese over the whole pan. -Add dollops of salsa all arround the pan. Cover with aluminum foil.

Bake at 350 for 30 minutes.

Remove aluminum foil and continue to bake for 15 minutes.

Serves 4.

Use the extra meat and rice in the pan to dip tortilla chips in -- it's delicious!

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