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Jan 31, 2010

Mexican Beans and Rice with Spicy Meatballs

Mexican Beans and Rice with Spicy Meatballs

1 pound extra-lean ground beef

2 packages taco seasoning mix -- (1 1/4-ounce)

1/2 cup chopped fresh cilantro or parsley

1/2 cup plain bread crumbs

1/3 cup finely chopped carrots

3 1/2 cups water

1 can sliced ripe olives -- (2 1/4 ounce)drained

1 can diced green chiles -- (7-ounce)

6 garlic cloves -- minced

1 red bell pepper -- diced

2 cups converted white rice

1 can kidney beans -- (15-ounce) rinsed and drained

To make the meatballs, in a medium bowl, combine the

ground beef, 1/2 package taco seasoning mix, cilantro,

bread crumbs, carrots, and 1/2 cup of the water. Mix to

blend well. Roll into 24 balls about 1 1/2 inches in

diameter. Set aside.

For the beans and rice, in a 4- or 5-quart electric slow

cooker, mix together the remaining 3 cups water with the

remaining taco seasoning mix, olives, green chiles,

garlic, bell pepper, and rice. Gently push the meatballs

down into the rice mixture.

Cover and cook on the low heat setting 4 hours, or until

the rice is just tender and the meatballs are cooked


Gently stir in the beans. Cover and cook 30 minutes


Apple Pecan Bread Pudding

Apple Pecan Bread Pudding

1 cup pecans, coarsely chopped

3 eggs

8 slices raisin bread, diced

2 cups half and half or milk

2 medium apples -- green

1/4 cup bourbon or brandy

1/2 cup honey

1/4 cup butter, melted

1 tsp cinnamon

Vanilla ice cream (opt.)

1/2 teaspoon nutmeg

Preheat oven to 350 F. Spread pecans in a shallow baking

pan and bake until golden, about 8-10 minutes, stirring

occasionally. Meanwhile, place bread cubes in a greased

3-quart or larger slow cooker. Peel, core and thinly

slice the apples. Mix lightly together the honey,

cinnamon and nutmeg, add eggs and mix well. Blend in half

and half or milk and then stir in bourbon or brandy.

Lightly mix pecans with bread and apples. Pour egg

mixture over bread. Drizzle with butter. Cover and cook

on low until apples are tender when pierced and custard

is set; about 3 1/2 to 4 1/2 hours. Let pudding stand,

covered, for about 15 minutes. Serve warm with ice cream,

if desired.

Sunshine Drum Sticks

Sunshine Drum Sticks

12 drumsticks

6 oz. frozen orange juice concentrate

3 Tbs honey

2 Tbs quick tapioca

1 small can of green chilies chopped

1/4 tsp salt

1/4 cup finely chopped onion

Wash and place chicken in crockpot. Combine

remaining ingredients and pour over chicken.

Cook low 5 hours.

Poached Salmon Cutlets

Poached Salmon Cutlets

4 salmon cutlets or 2 fillets

1/2 pint water

1/4 pint white wine

1 tsp salt

2 bay leaves

2 peppercorns

1 sprig fresh rosemary

1 slice onion

Fresh oregano or thyme

Sprigs fresh parsley

Lightly grease the bottom of your crockpot, then place

the salmon cutlets (or filets) in the bottom. Put the

remaining ingredients in a pan (or the microwave) and

heat until boiling. Pour over the salmon, put the lid on

your crockpot, and cook on Low for about 3 hours. Serve

hot, or cold with a salad.

Asparagus Vegetable Medley

Asparagus Vegetable Medley

2 lbs asparagus cut into 1" pieces

2 large leeks (white part only), rinsed well and halved

lengthwise and sliced

1 green bell pepper, cut into thin strips

1 red bell pepper, cut into thin strips

1/3 cup homemade or canned vegetable broth

1/4 cup red or white wine vinegar

2 1/2 tsp dried dill weed

1 1/2 tsp dried tarragon, crushed

1-2 Tbs extra-virgin olive oil

In your crockpot, mix together the asparagus, leeks,

green and red bell peppers, broth, 3 tablespoons of the

vinegar, 2 teaspoons of the dill weed, and 1 teaspoon of

the tarragon.

Cover and cook on the low heat setting 5 to 5 1/2 hours,

or until the asparagus is tender but still slightly


Drain off and discard the cooking liquid. Mix in the

remaining 1 tablespoon vinegar, 1/2 teaspoon dill weed,

and 1/2 teaspoon tarragon. Add olive oil to taste. Serve

immediately or refrigerate and serve chilled.

Moist and Tender Turkey with Gravy

Moist and Tender Turkey with Gravy

1 (15-ounce) can chicken broth

2 cups water

2 stalks celery, cut into large pieces

1 medium onion

1/4 cup butter

1/2 to 1 teaspoon favorite seasoning

1 (4- to 6-pound) turkey breast, thawed

1/4 cup of shake-and-blend flour

1/2 cup cold water

In your crockpot, combine broth, water, celery, onion,

butter and seasoning. Heat on high until it simmers. Add

turkey, breast-side down, cover and cook on high for 4 to

6 hours. Turkey is done when the temperature reaches 180


When turkey is cooked, remove from crockpot and let

stand for 10 minutes before slicing.

Meanwhile, to prepare gravy, strain vegetables, and put

broth into a large nonstick skillet. Heat to boiling. Mix

shake-and-blend flour with cold water and stir until

flour is dissolved. Pour flour mixture into broth and

heat, stirring constantly, until gravy is thick and

bubbly. Serve with hot sliced turkey. Makes 10 servings.

Wild Rice Casserole

Wild Rice Casserole

1 1/2 cups uncooked long-grained rice

1/2 cup uncooked wild rice

1 envelope dry onion soup mix

1 Tbs snipped parsley (optional)

4 cups water

1 bunch green onions, chopped

8 oz. fresh or canned mushrooms, sliced

1/4 cup butter, melted

Combine all ingredients. Pour into your lightly greased

crockpot. Cover, cook on high 2 1/2 hours, stirring


Country Potato and Cabbage Soup

Country Potato and Cabbage Soup


3 Tbsp. Extra-Virgin Olive Oil

4 Ozs. Thick-Cut Bacon (diced)

1 Large Onion (thinly sliced)

1/2 Cup Dry White Wine

6 Parsley Sprigs

6 Thyme Sprigs

1 Bay Leaf

1 Lb. Small Red Potatoes (thinly sliced)

1 Large Leek (thinly sliced, rinsed well)

6 Cups Chicken Stock

1 Lb. Green Cabbage (finely shredded, 4 cups)

Salt and Freshly Ground Pepper

2 Tbsp. Snipped Chives

Three 1/2 inch Thick Slices of Country Bread (cut into cubes)

2 Garlic Cloves (lightly smashed)

2 Tbsp. Minced Parsley


In a soup pot, heat 1 tablespoon of the oil. Add the bacon and cook over moderately high heat until crisp, 5 minutes. Add the onion and leek. Cook over low heat until softened, 10 minutes. Add the wine and simmer until nearly evaporated, 5 minutes.

Tie the parsley sprigs, thyme sprigs and bay leaf with strings. Add to the pot along with the potatoes and stock. Bring to a boil. Simmer until the potatoes are tender, 10 minutes. Add the cabbage. Season with salt and pepper and simmer until the cabbage is tender, 10 to 15 minutes longer. Discard the herb bundle. Stir in the chives.

Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of oil. Add the bread and garlic. Cook over moderate heat, stirring until the croutons are golden brown, 6 minutes. Discard the garlic. Season with salt and sprinkle with the parsley.


Ladle the soup into deep bowls. Sprinkle with the croutons and serve.

Serves: 4

Jan 30, 2010

Crockpot Beef Fajitas

Crockpot Beef Fajitas

Servings: 6


1-1/2 pounds beef flank steak

1 cup chopped onion

1 green bell pepper, cut into 1/2 inch pieces

1 jalapeno pepper, chopped

1 Tbsp cilantro

2 cloves garlic, minced or 1/4 tsp. garlic powder

1 tsp. chili powder

1 tsp. ground cumin

1 tsp. ground coriander

1/2 tsp. salt

1 can (8 ounces) chopped tomatoes

12 (8 inch) flour tortillas

Toppings: sour cream, guacamole, shredded Cheddar cheese, salsa


Cut flank steak into 6 portions.

In any size crockpot, combine meat, onion, green bell pepper, jalapeno pepper, cilantro, garlic, chili powder, cumin, coriander, and salt.

Add tomatoes, cover and cook on low 8-10 hours or high 5-4 hours.

Remove meat from crock pot and shred with a fork.

Return meat to crock pot and stir.

To serve, spread meat mixture into flour tortillas and top with toping, if desired.

Roll up tortillas

Hamburger Tomatoe Stew

Hamburger Tomatoe Stew

Servings: 8


1 pound ground beef, lean or turkey (2 1/2 cups, browned)

1 1/4 cups chopped onion

2 cups carrots -- peeled and sliced

1 cup green bell pepper -- chopped

1 cup fresh mushrooms -- sliced

16 ounces canned green beans -- cut, drained

61 ounces canned corn -- drained

3 stalks celery -- sliced

1 46 oz can tomato juice

2 teaspoons sugar

1 teaspoon celery seeds

salt and pepper to taste


Brown ground beef or turkey in a large saucepan.

Mix in remaining ingredients; bring to a boil; reduce heat.

Simmer covered 30 minutes, stirring occasionally.

Spanish RIce

Spanish Rice


1/2 cup onion, diced

1/2 tsp paprika

1/2 cup celery, diced

1 cup rice, uncooked

1/4 cup butter, clarified

1/2 cup tomato juice

1/2 cup tomato, ripe, diced

2 cups water

1 bay leaf


Sauti onion and celery in butter until tender.

Add tomato, bay leaf, paprika, and rice and saute 2 to 3 minutes.

Do not brown rice.

Add tomato juice and water and bring to a boil.

Reduce heat and cover pan.

Simmer for 20 to 25 minutes, or until rice is tender and water has

been absorbed.


4 cups potatoes, shredded

2 cups flour

1 tablespoon salt

2 to 3 quarts beef, ham or chicken broth

16 cubes ham, 1/2-inch

butter, melted

parsley, chopped

Place potatoes in strainer and rinse with cold

water to prevent browning.


Place potatoes in a large bowl and add flour and salt.

Stir well to coat potatoes.

Heat broth in a deep, medium size saucepan.

Bring broth to a boil.

Form a egg-size portion of the potato mixture around

the ham cube.

With slotted spoon carefully slide dumpling into hot


Quickly make and add remaining dumplings to broth.

Simmer at least 45 minutes turning dumplings over

after about 25 minutes of cooking time.

Carefully remove dumplings from broth with a slotted spoon.

Serve dumplings as a side dish with melted butter

and chopped parsley.

Ham and Cheese Ziti

Ham and Cheese Ziti

PREP: 15 min; BAKE: 25 min

Makes 6 servings

Macaroni-and-cheese lovers, take notice--this is certain to be a

favorite of yours!

21/2 cups uncooked ziti pasta (9 ounces)

1/4 cup margarine or butter

1 clove garlic, finely chopped

1/4 cup all-purpose flour

1/2 teaspoon salt

2 cups milk

1/2 teaspoon Dijon mustard

2cups shredded Colby cheese (8 ounces)

4ounces sliced cooked deli ham, cut into thin strips

1/3cup grated Parmesan cheese

1.Heat oven to 350�. Cook and drain pasta as directed on package.

2.While pasta is cooking, melt margarine in 3-quart saucepan over low


Cook garlic in margarine 30 seconds, stirring frequently. Stir in

flour and salt. Cook over medium heat, stirring constantly, until

mixture is smooth and bubbly. Gradually stir in milk. Heat to

boiling, stirring constantly.Boil and stir 1 minute. Stir in mustard

and Colby cheese. Cook, stirring occasionally, until cheese is melted.

3.Stir pasta and ham into cheese sauce. Pour into ungreased 2-quart

casserole. Sprinkle with Parmesan cheese. Bake uncovered 20 to 25

minutes or until bubbly.

Cucumber Dressing

Cucumber Dressing


1 medium cucumber, coarsely chopped

1/2 cup coarsely chopped onion

1/2 cup loosely packed cilantro leaves

1 clove garlic, minced

1 tablespoon diced jalape�o or green chili pepper*

1/2 cup seasoned rice vinegar

*Jalape�o and chili peppers can sting and irritate the skin; wear

rubber gloves when handling peppers and do not touch eyes. Wash hands

after handling.

Place cucumber, onion, cilantro, garlic and jalape�o pepper in food

processor container; process 1 minute. Spoon mixture into small bowl;

stir in vinegar

Grilled Sweet Potatoes

Grilled Sweet Potatoes

Makes 4 servings


4 medium-sized sweet potatoes (2 pounds), peeled

1/3 cup French's� Dijon Mustard

2 tablespoons olive oil

1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary

1/2 teaspoon salt

1/4 teaspoon black pepper

Prep Time 15 minutes

Cook Time 18 minutes

Cut potatoes diagonally into 1/2-inch-thick slices. Place potatoes

and 1 cup water in shallow microwavable dish. Cover with vented

plastic wrap and microwave on HIGH (100%) 6 minutes or until potatoes

are crisp-tender, turning once. (Cook potatoes in two batches, if

necessary.) Drain well.

Combine mustard, oil, rosemary, salt and pepper in small bowl; brush

on potato slices. Place potatoes on oiled grid. Grill over medium-

high heat 5 to 8 minutes or until potatoes are fork-tender, turning

and basting often with mustard mixture.

Tip: The task of selecting sweet potatoes is an easy one. Just look

for medium-sized potatoes with thick, dark orange skins that are free

from bruises. Sweet potatoes keep best in a dry, dark area at about

55�F. Under these conditions they should last about 3 to 4 weeks.

Grilled Vegetable Pitas

Grilled Vegetable Pitas

Makes 4 servings


1 eggplant (about 1 pound), cut into 1/2-inch-thick slices

1 large portabello mushroom (5 to 6 ounces)

1 small red bell pepper, quartered

1 small yellow or green bell pepper, quartered

2 (1/4-inch) slices large red onion

1/2 cup low-fat Italian or honey-dijon salad dressing, divided

4 (8-inch) whole wheat or white pita breads

4 ounces reduced-fat shredded Italian cheese blend

Brush both sides of eggplant slices, mushroom, bell pepper quarters

and onion slices with 1/3 cup dressing. Grill over medium coals or

broil 4 to 5 inches from heat source 4 to 5 minutes per side or until

vegetables are crisp-tender. Cut into bite-size pieces. Toss with

additional dressing.

Cut pita breads in half; open pockets and fill with vegetable

mixture. Top with cheese.

Grilled Chicken and Fresh Salsa Wraps

Grilled Chicken & Fresh Salsa Wraps

Makes 4 servings


1 bottle (12 ounces) LAWRY'S� Herb & Garlic Marinade with Lemon

Juice, divided

4 boneless, skinless chicken breast halves (about 1 pound)

1 large tomato, chopped

1 can (4 ounces) diced mild green chiles, drained (optional)

1/4 cup thinly sliced green onions

1 tablespoon red wine vinegar

1 tablespoon chopped fresh cilantro

1/2 teaspoon LAWRY'S� Garlic Salt

4 to 8 flour tortillas, warmed

In large resealable plastic food storage bag, combine 1 cup Herb &

Garlic Marinade and chicken; seal bag. Marinate in refrigerator at

least 30 minutes. In medium bowl, combine tomato, chiles, if desired,

green onions, additional 1/4 cup Herb & Garlic Marinade, vinegar,

cilantro and Garlic Salt; mix well. Cover and refrigerate 30 minutes

or until chilled. Remove chicken from marinade; discard used

marinade. Grill or broil chicken until no longer pink about 10 to 15

minutes, turning halfway through grilling time. Cut chicken into

strips. Place chicken on tortillas; spoon salsa on top and wrap to

enclose. Serve immediately.

Jan 29, 2010

Slow Cooker Salsa Chili

1 lb lean (at least 80%) ground beef

1 medium onion, chopped (1/2 cup)

2 cups Old El Paso� Thick 'n Chunky salsa

1 can (15 oz) tomato sauce

1 can (4.5 oz) Old El Paso� chopped green chiles

2 teaspoons chili powder

1 can (15 to 16 oz) pinto beans, drained, rinsed

Shredded Cheddar cheese, if desired

Sliced green onions, if desired

1. In 10-inch skillet, cook beef and onion over medium heat 8 to 10

minutes, stirring occasionally, until beef is thoroughly cooked;


2. In 3- to 4-quart slow cooker, mix beef mixture and remaining

ingredients except beans.

3. Cover; cook on Low heat setting 8 to 10 hours.

4. Stir in beans. Cover; cook on Low heat setting about 5 minutes

longer or until beans are hot. Top with cheese and onions.

Crockpot Home-Style Turkey Dinner

3 medium Yukon gold potatoes -- cut into 2" pieces

3 turkey thighs -- skin removed

1 12oz jar home-style turkey gravy

2 tablespoons Gold Medal all-purpose flour

1 teaspoon parsley flakes

1/2 teaspoon dried thyme leaves

1/8 teaspoon pepper

1 1lb bag frozen baby bean and carrot blend -- thawed and drained

1. Place potatoes in 3 1/2 to 6 quart slow cooker; arrange turkey on

top. Mix remaining ingredients except vegetables until smooth; pour

over mixture in slow cooker.

2. Cover and cook on low heat setting 8 to 10 hours or until juice of

turkey is no longer pink when centers of thickest pieces are cut.

Stir in vegetables.

3. Cover and cook on low heat setting about 30 minutes or until

vegetables are tender.

4. Remove turkey and vegetables from slow cooker, using slotted

spoon. Stir sauce; serve with turkey and vegetables.

Crockpot Chicken with Dijon Mustard

Crockpot Chicken with Dijon Mustard


4 to 6 boneless chicken breast halves

2 tablespoons dijon mustard

1 can 98% fat-free cream of mushroom soup

2 teaspoons cornstarch

dash black pepper


Wash chicken and pat dry; place in slow cooker. Combine remaining

ingredients and spoon over the chicken. Cover and cook on low 6 to 8


Crockpot chicken Dijon serves 4.

Crockpot Herb Chicken With Stuffing

Crockpot Herb Chicken With Stuffing


1 can (10 1/2 ounces) cream of chicken with herbs soup

1 can (10 1/2 ounces) cream of celery or cream of chicken soup

1/2 cup dry white wine or chicken broth

1 teaspoon dried parsley flakes

1 teaspoon dried leaf thyme, crumbled

1/2 teaspoon salt

Dash black pepper

6 to 8 boneless chicken breast halves, without skin

2 to 2 1/2 cups seasoned stuffing crumbs, about 6 ounces

4 tablespoons butter


Combine the soups, wine or broth, parsley, thyme, salt, and pepper.

Wash chicken and pat dry.

Lightly grease a 5 to 7-quart slow cooker. Sprinkle about 1/2 cup of

the stuffing crumbs over the bottom of the cooker and drizzle with

about 1 tablespoon of the butter.

Beef Fajitas

Beef Fajitas

1 1/2 lb beef flank steak

1 onion, sliced

1 green pepper, cut into strips

1 red pepper, cut into strips

1 jalapeno pepper, chopped

1 tbs cilantro

1 cloves garlic, minced

1 tsp chili powder

1 tsp ground cumin

1 tsp ground coriander

1/4 tsp salt

8 oz can chopped tomatoes

A dozen 8" flour tortillas

Toppings: sour cream, guacamole, shredded cheddar cheese,


Cut flank steak into 6 portions. In any size crock pot,

combine meat, onion, green pepper, red pepper, jalapeno

pepper, cilantro, garlic, chili powder, cumin, coriander

and salt. Add tomatoes. Cover and cook on low for 8-10

hours or on high 4-5 hours. Remove meat from crock pot

and shred. Return meat to crock pot and stir. To serve

fajitas, spread meat mixture on flour tortillas and add

favorite toppings. Roll up tortillas. Serves 6-8.

Bbq Meatballs

Bbq Meatballs


1 1/2 lb ground beef

1/4 cup chopped onion

1/4 cup chopped green pepper

1/4 cup rolled oats

1 x egg beaten


1/2 cup ketchup

2 tbl brown sugar

2 tsp prepared mustard

Method :

Combine first five ingredients for meatballs. Mix well. Shape balls

and brown in skillet. Drain off fat; place in crock pot. Mix sauce

ingredients and pour over meatballs. Cook for 4 to 6 hours on LOW.

Serve over hot noodles, rice, or mashed potatoes.

This recipe yields 4 to 6 servings

Crockpot Spicy Pork Chops

Crockpot Spicy Pork Chops


2 ribs celery, sliced

1 cup chopped onion

6 to 8 boneless pork chops, about 3/4 to 1-inch thick

1 green bell pepper, cut in strips

1 red bell pepper, cut in strips

1/2 teaspoon coarsely ground black pepper or seasoned pepper

2 cups spicy V-8 vegetable juice or V-8 and 1/4 teaspoon cayenne pepper

2 tablespoons cornstarch, blended with 2 tablespoons cold water


Place celery and chopped onion in crockpot. Trim excess fat from pork

chops; add to slow cooker. Sprinkle pepper strips around and between

pork chops. Pour V-8 juice over all. Cover and cook on LOW for 6


Crockpot Beef Hash

Crockpot Beef Hash

1 1/2 cups cut-up cooked beef

2 10-oz pkgs frozen hash brown potatoes, thawed

1 onion, finely chopped

1/4 cup butter or margarine, melted

1 cup gravy or beef broth

salt and pepper

Place all ingredients in Crock-Pot. Cover and cook on Low for 6 to

8 hours or on High for 2 to 3 hours.

Crockpot Seafood Chowder

Crockpot Seafood Chowder

1-1/2 lb. fresh-frozen fish fillet

1/4 lb. bacon, diced

1 medium onion, diced

1/2 - 3/4 cup chopped green onion tops

2 - 3 potatoes, peeled and cubed

1-1/2 cups water

to taste salt, pepper

1 can (13 oz.) evaporated milk

Cut fish into bite size pieces, lightly brown bacon and onions;

drain. Combine all ingredients in crockpot, cover and cook on Low 6 -

9 hours, or High 2-1/2 - 3-1/2 hours. Add milk last 1/2 hour.

Makes 8 servings.

Note: for variety or more add cubed carrots, chopped celery.


1 lb Hamburger

1 Onion, chopped

1 4 1/2 oz Can chopped chilies

1 cn Mild enchilada sauce

10 1/2 oz Golden mushroom soup

10 1/2 oz Cheddar cheese soup

10 1/2 oz Cream of mushroom soup

10 1/2 oz Cream of celery soup

1 pk Dorito chips

Brown hamburger and chopped onion, pour off grease. Put all

Ingredients in crock pot except Doritos chips. Mix and cook low 4 to

6 hours. Last 15 minutes before you are ready to eat, add Dorito

Chips and stir.

Barbecued Spareribs

5 lb Spare ribs

1/2 tsp Hickory smoke salt

2 tbsp Vinegar

Liquid smoke and salt

1/2 c Catsup

1/2 c Steak sauce

1/4 tsp Salt

1 tsp Minced onion

2 tbsp Brown sugar

Place spareribs on rack in baking pan. Brown in a 400 degree oven for 15

Minutes; turn and brown on other side for 10 to 15 minutes. Drain fat and

Put ribs in crock pot. Combine remaining ingredients and pour over ribs.

Cover and ccok on low 6 to 8 hours.

Makes 5 to 6 servings.

Mickeys Meatloaf

Mickeys Meatloaf

2 pounds ground beef

1 pound ground pork

1 1/2 onions, diced

1/8 tsp garlic, granulated

2 cups bread crumbs, fresh

2/3 cup cold water

1/8 tsp thyme

1/4 cup parsley, chopped

1 whole egg

1 tsp Worcestershire sauce

1/8 tsp salt

Soak bread crumbs in cold water and set aside. Saute diced onion until

tender. Set aside and allow to cool. Preheat oven to 350 degrees. In a

large bowl, combine ground beef, ground pork, onions, granulated garlic,

and bread crumbs mixed with water. Mix well and add remaining ingredients.

Mix well and mold into loaves. Form in either loaf pans or a meat pan with

sides high enough to hold juices. Bake for 45 minutes to 1 hour.

Yield: 6 servings

Grilled Chicken with Farofa

Grilled Chicken with Farofa

4 T. Cassava flour

1 8 0z can red kidney beans, dry

1 large egg, scrambled and chopped

1/2 C. Green onion, chopped

3/4 T. Parsley, chopped

3 strips bacon, chopped

2 cloves garlic, chopped

2 T. Butter

3 oz. Chicken breast, grilled

Salt and pepper to taste

In a small cooking pot, place the beans and cover them with water and some

salt. Soak overnight in a refrigerator.

Using the same water, cook the beans until soft. Drain the beans and set

aside. Meanwhile, grill the chicken.

In a saucepan, fry the bacon, adding the butter, onions, garlic, parsley,

grilled chicken and chopped egg. Add beans to mixture and slowly add the

cassava flour. Simmer for two minutes and season with salt and pepper to


Beef Tenderloin with Chilean Salsa and Roasted Potatoes

Beef Tenderloin with Chilean Salsa and Roasted Potatoes


4 T. Canola oil

4 beef tenderloins, 2 oz. Slices

2 T. Salt

1 T. Pepper

1/2 C. Chilean Salsa

2 medium roasted red skin potatoes

Heat oil in saute pan. Saute beef in the pan for 2 minutes on each side.

Serve with roast potatoes and Chilean Salsa.

Chilean Salsa

2 whole tomatoes, diced

12 cloves garlic, minced

2 jalapeno peppers, minced

1 T. Sea salt

1 onion, diced

1/2 T. Balsamic vinegar

1/2 bunch cilantro, chopped

1/2 C. Olive oil

Dice tomatoes and onions. Mince garlic and the jalapeno peppers. Combine

with remaining ingredients in a mixing bowl and mix well.

Roasted Potatoes

8 red bliss potatoes

3 T. Olive oil

1/4 T. Italian seasoning

Salt and pepper to taste

Cut potatoes in half and place in a bowl. Toss all of the ingredients together.

Place the potatoes on a sheet tray lined with parchment paper. Bake at 350

degrees F for 30 minutes.

Chocolate Bread Pudding

Chocolate Bread Pudding


3/4 cup half and half

1/2 cup whipping cream

1/2 cup semisweet chocolate chips

1/2 cup sugar

1 large egg

1 tablespoon coffee liqueur

3/4 teaspoon vanilla extract

4 cups 1-inch cubes French bread, crusts trimmed

Powdered sugar

Whipped cream or vanilla ice cream (optional)


4 Servings

Preheat oven to 350F. Bring half-and-half and cream just to simmer in heavy

medium saucepan. Remove from heat.

Place chocolate chips in large bowl. Pour cream mixture over; stir until

chocolate melts. Add 1/2 cup sugar, egg, liqueur and vanilla; whisk until

blended. Add bread cubes; toss to mix well. Transfer to 8-inch square glass

baking dish. Let stand 15 minutes.

Bake until bread pudding is set and top puffs, about 30 minutes. Transfer

baking dish to rack and cool slightly (pudding will fall). Sift powdered

sugar over bread pudding. Serve warm with a dollop of whipped cream or a

scoop of vanilla ice cream, if desired.

Palazolo's Mexican Wedding Cookies

a.. 1 cup margarine

b.. 1 cup powdered sugar

c.. 1 teaspoon vanilla

d.. 1 teaspoon anise extract or ¼ teaspoon anise oil

e.. 2 cups flour

f.. 2-3 drops red and green food coloring

a.. Cream margarine, sugar, food coloring and flavorings (mix color and flavorings before) with an electric mixer until light and fluffy. Mix in flour with a fork, then work with hands kneading until smooth. Refrigerate until easy to handle. Pinch small pieces, roll in balls between palms then flatten into 1-½ inch diameter circles. You may want to use the bottom of a smooth glass to flatten out cookies. Bake at 325? for 8 to 10 minutes on an ungreased cookie sheet lined with parchment paper until slightly brown on bottoms but not browned on edges. Remove from sheet cooling on wire racks.

b.. Ice with powdered sugar icing. Pink icing on pink cookies, green icing on green cookies.

Old-Fashioned Meat Loaf

Old-Fashioned Meat Loaf

Everyone loves a good, hearty meal


a.. 1 cup dry bread crumbs

b.. 1-1/2 pounds ground chuck

c.. 1/4 cup finely chopped onion

d.. 1 egg

e.. 1/4 cup ketchup

f.. 1/2 cup milk

g.. 1-1/2 teaspoons salt

h.. 1/4 teaspoon pepper

i.. 1/2 cup ketchup

j.. 1/4 cup vinegar

k.. 1/4 cup packed brown sugar

l.. 2 Tablespoons Worcestershire sauce


Mix the bread crumbs and ground chuck in a large bowl. Combine the onion, egg, 1/4 cup ketchup, milk, salt and pepper in a bowl and mix well. Add to the ground chuck mixture and mix well. Shape into a loaf and place in a baking dish. Heat 1/2 cup ketchup, vinegar, brown sugar and Worcestershire sauce in a saucepan. Do not boil. Pour over the meat loaf. Bake at 350 degrees for 1 hour or until cooked through.

NOTE: Uncooked rolled oats may be substituted for the bread crumbs, or use 1/2 of each, depending on what you have on hand.


Eggplant Parmesan Recipe

Eggplant Parmesan Recipe


a.. 2 lbs (about 2 large) eggplants

b.. Kosher salt

c.. 1 28-oz can whole peeled tomatoes

d.. 1 clove garlic, peeled and minced

e.. Olive oil

f.. Freshly ground black pepper

g.. 1/2 cup all-purpose flour

h.. 1/2 cup fine dry breadcrumbs

i.. 4 large eggs, beaten

j.. 1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds

k.. 1 cup grated high quality Parmesan cheese

l.. 1 packed cup fresh basil leaves


1 Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.

2 While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.

3 When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.

4 Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.

5 Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.

6 Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.

Serves 8.

Apple Lemon with Cinnamon Muffins

Apple Lemon with Cinnamon Muffins

2 cups all-purpose flour

4 teaspoons baking powder

1 pinch salt

1/2 cup sugar

2 eggs, lightly beaten

10 tablespoons butter

1 tablespoon lemon zest

1 teaspoon lemon juice

1 cup milk

1 large Granny Smith apple - peeled, cored and chopped

1 tablespoon sugar

1 teaspoon ground cinnamon

Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.

In a bowl, sift together the flour, baking powder, and salt. In a separate

bowl, cream together the 1/2 cup sugar, eggs, butter, lemon zest, lemon

juice, and milk. Mix the creamed ingredients into the flour mixture until

evenly moist. Fold in the apples. Spoon into the prepared muffin cups.

Mix the 1 tablespoon sugar and cinnamon, and sprinkle over the tops of the

muffin batter.

Bake 15 minutes in the preheated oven, or until a toothpick inserted in the

center of a muffin comes out clean. Cool 1 to 2 minutes before turning out

onto wire racks to cool completely.

Jan 28, 2010

Creamy Potato Green Onion Soup

Creamy Potato & Green Onion Soup

1 1/2 cups water

6 Medium potatoes, peeled & cubed

2 Stalks celery, sliced (1 cup)

1/4 cup water

1 cup skim milk

3/4 tsp. salt

1/4 tsp. white pepper

2 green onions with tops (sliced finely)

1. Bring 1 1/2 cups water to boiling, add potatoes & celery, cover and bring to boil again. Reduce heat and simmer until potatoes are tender. 20 minutes or so.

2. Drain liquid into blender and 3 cups of cooked vegetables, add 1/4 cup of water. Cover and blend until smooth (1 minute)

3. Place pureed vegetables back into sauce pan with remaining potatoes & celery. Stir in remaining ingredients, heat, stirring occasionally, until hot.

4. Garnish with garlic toast!

Slow Cooker French Chicken Stew

Slow Cooker French Chicken Stew

1/2 cup dry navy beans, soaked overnight and drained

2 cups water

4-6 chicken breasts, skinned, boned, and cut into chunks

1 (16 oz.) can low sodium tomatoes

1/2 cup thinly sliced celery

1/2 cup diced carrot

1/2 cup chopped onion

1/8 tsp. garlic powder

1 crushed bay leaf

1/2 tsp. crushed dry basil

1/8 tsp. powdered sage

1/4 tsp. paprika

1/2 tsp. crushed, dried oregano

1 tsp. instant chicken or beef bouillon (low sodium)

Place beans, 2 cups of water, and other ingredients in crockpot; cover and cook on low for 8-10 hours. Discard bay leaf before serving. Yield: 4 to 6 servings.

Layered Mexican Cornbread

Layered Mexican Cornbread

Butter or non-stick cooking spray, for greasing pan

1 cup all-purpose cornmeal

1/2 cup all-purpose flour

2 tablespoons baking powder

2/3 cup milk

2 eggs

1/2 teaspoon salt

1/3 cup vegetable oil

1/2 cup chopped onion

1 (14-ounce) can creamed corn

1 cup grated Cheddar

1 cup chopped jalape�o peppers

Preheat oven to 350 degrees F.

Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray. Set aside.

In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil. Stir in onion and creamed corn. Pour half of batter into prepared pan. Top with cheese and peppers, spreading onto batter. Pour remaining batter on top of cheese and peppers. Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean. Let cool slightly before cutting into squares.

Yield: 1 (8 by 8-inch) square cornbread; about 8 servings

Spicy Pinto Beans

Spicy Pinto Beans

Serve these pinto beans with cornbread and slaw for a great meatless dinner.

16 ounces dried pinto beans, rinsed and picked over, soaked overnight

1 cup chopped onion

1/2 cup chopped green bell pepper

2 medium cloves garlic, minced

6 cups water, or to cover

1 tablespoon chili powder

1/2 teaspoon ground cumin

1 1/2 teaspoons salt

1/2 teaspoon pepper

Cover rinsed and sorted beans with water; cover bowl and let soak overnight. Drain beans; combine all

ingredients in slow cooker. Cover and cook on HIGH for 6 to 10 hours, or until beans are tender.

Seafood Lasagna

Seafood Lasagna

Seafood Lasagna

1 green onion, finely chopped

2 tablespoons vegetable oil

2 tablespoons plus 1/2 cup butter or margarine, divided

1/2 cup chicken broth

1 bottle (8 ounces) clam juice

1 pound bay scallops

1 pound uncooked small shrimp, peeled and deveined

1 package (8 ounces) imitation crabmeat, chopped

1/4 teaspoon white pepper, divided

1/2 cup all-purpose flour

1-1/2 cups milk

1/2 teaspoon salt

1 cup whipping cream

1/2 cup shredded Parmesan cheese, divided

9 lasagna noodles, cooked and drained

In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add the scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.

In a saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream and 1/4 cup Parmesan cheese. Stir 3/4 cup white sauce into the seafood mixture.

Spread 1/2 cup white sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and Parmesan. Bake, uncovered, at 350 for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting. Yield: 12 servings.



Your choice of chopped seafood gives you options for some surfin� fun on a bun!

Prep: 10 min

1 1/2 cups chopped cooked seafood, (crabmeat, shrimp or lobster)

1/2 cup mayonnaise or salad dressing

1/4 teaspoon salt

1/4 teaspoon pepper

1 medium celery stalk, chopped (1/2 cup)

1 small onion, chopped (1/4 cup)

4 hot dog buns, split

1. Mix all ingredients except buns.

2. Fill buns with seafood mixture.

Makes 4 servings

Tuna Salad Filling:

Substitute 1 can (9 ounces) tuna, drained, for the seafood. Stir in 1 teaspoon lemon juice.

Chicken Salad Filling:

Substitute 1 1/2 cups chopped cooked chicken or turkey for the seafood

Special Delivery Chicken

Special Delivery Chicken

2 cups (16 ounces) sour cream

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

2 teaspoons poppy seeds

2-1/2 cups cubed cooked chicken

1-3/4 cups butter-flavored cracker crumbs (about 36 crackers)

1/2 cup butter or margarine, melted

In a bowl, combine the sour cream, soup and poppy seeds. Stir in chicken. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Combine the cracker crumbs and butter; sprinkle over top. Bake, uncovered, at 350� for 25-30 minutes or until heated through. Yield: 4 servings.

Crispy Onion Chicken

Crispy Onion Chicken

1/2 cup butter or margarine, melted

1 tablespoon Worcestershire sauce

1 teaspoon ground mustard

1/2 teaspoon garlic salt

1/4 teaspoon pepper

4 boneless skinless chicken breast halves

1 can (6 ounces) cheddar or original French-fried onions, crushed

In a shallow bowl, combine the butter, Worcestershire sauce, mustard, garlic salt and pepper. Dip chicken in the butter mixture, then coat with onions. Place in a greased 9-in. square baking pan. Top with any remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350� for 30-35 minutes or until chicken juices run clear. Yield: 4 servings.



A light dressing with just a hint of sweetness is served over a crunchy combination of colorful salad fixings in this easy side dish.

1/4 cup olive or vegetable oil

2 tablespoons cider vinegar

4 teaspoons sugar

1/2 teaspoon salt

1/4 teaspoon pepper

4 cups torn salad greens

3/4 cup sliced zucchini

2 medium carrots, sliced

2 celery ribs, sliced

2 green onions, sliced

1/4 cup seasoned croutons

1 tablespoon whole almonds, toasted

1 tablespoon sesame seeds, toasted

In a jar with tight-fitting lid, combine the first five ingredients and shake well. In a large salad bowl, combine greens, zucchini, carrots, celery and onions. Just before serving, add dressing and toss to coat. Top with croutons, almonds and sesame seeds. Yield: 4 servings.



1/2 pound ground meat

1/3 cup chopped onion

15-oz. can tomato sauce

1/2 teaspoon salt

1/2 teaspoon oregano

1/4 teaspoon basil

1/8 teaspoon pepper

4 medium zucchini

8-oz. carton ricotta cheese

1 egg

2 tablespoons flour

1/4 lb. mozzarella cheese, shredded

Brown meat and onion over medium heat in large skillet. Drain excess fat. Add tomato sauce, salt, oregano, basil and pepper and bring to a boil. Reduce heat to low and simmer for 5 minutes. Slice zucchini lengthwise into 1/4-inch thick slices. In a small bowl combine ricotta cheese and egg. Arrange 1/3 of zucchini in bottom of greased 8x12-inch baking pan. Sprinkle with 1 tablespoon flour. Top with all of ricotta cheese mixture and 1/3 of meat mixture. Repeat layers with remaining zucchini and flour. Sprinkle with mozzarella cheese and remaining meat mixture. Bake at 375� for 40 minutes or until hot and bubbly. Let stand 10 minutes before serving. Makes 6 servings.

Creole Zucchini

Creole Zucchini

Creole Zucchini

2 pounds zucchini

1 small green pepper -- chopped

1 small onion -- chopped

1 clove garlic -- minced

1 teaspoon salt

1/4 pepper

4 tomatoes -- peeled and chopped

2 tablespoons butter

2 tablespoons minced parsley

Cut zucchini into 1/4-inch slices. In slow-cooking pot, combine zucchini with green pepper, onion, garlic, salt, and pepper. Top with chopped tomatoes, then butter. Cover and cook on high for about 2 hours or until tender. Sprinkle with chopped parsley.

Chocolate and Vanilla Swirl Pudding

Chocolate and Vanilla Swirl Pudding

Can't decide which pudding flavor - chocolate or vanilla - you

like best? Then this rich and creamy pudding is for you!

Prep: 5 min - Microwave: 4 min

2 tablespoons sugar

1 tablespoon cornstarch

1 cup milk

2 tablespoons fat-free cholesterol-free egg product or 2 tablespoons

beaten egg

1 1/2 teaspoons butter or margarine

1/2 teaspoon vanilla

2 tablespoons semisweet chocolate chips

1. Mix sugar and cornstarch in 4-cup microwavable measuring

cup. Stir in milk and egg product. Microwave uncovered on High

3 minutes 30 seconds to 4 minutes; stirring after 2 minutes,

until mixture thickens and boils. Stir in butter and vanilla.

2. Stir chocolate chips into 1 cup of the pudding until melted.

Layer vanilla and chocolate puddings alternately in parfait

glasses or swirl in serving dishes.

Makes 2 servings



1 lg. onion, chopped

1 tsp. salad oil

1 lb. ground beef

1 can tomatoes

1 can (1 lb.) red kidney beans

1 can (15 oz.) chili con carne without beans

2 tsp. salt

1/4 tsp. pepper, ground

1 (11 oz.) tortillas

1 c. grated cheddar cheese (4 oz.)

1. Saute onion and garlic in salad oil until soft in large frying

pan, remove with slotted spoon and set aside.

2. Brown ground beef 5 minutes. Stir in onion mixture, pepper,

tomatoes, beans, chili con carne, salt and heat to boiling.

3. Place 3 tortillas, overlapping if necessary in a 12 cup baking

dish - top with about 1 cup of sauce. Repeat to make 5 more layers of

each, ending with sauce. Sprinkle with cheese.

4. Bake in hot oven (400 degrees) for 30 minutes or until bubbly hot.

Add 1/2 cup water, if desired.



1 c. mayonnaise

1/3 c. skim milk

2 tsp. instant chopped onion

1 tsp. salt

1 tsp. chili powder

1/8 tsp. garlic powder

6 drops hot pepper sauce

1 (8 oz.) pkg. elbow macaroni, cooked & drained

1 (16 oz.) can red kidney beans, well drained

1 c. diced mozzarella cheese

In large bowl stir together first 7 ingredients. Add remaining

ingredients, toss to coat well. Cover, chill at least 2 hours.

Makes 8 (1 cup) servings.

Parmesan Corn on the Cob

If you don't own a microwave, wrap corn in

aluminum foil, and bake at 500 degrees for 20 minutes.

Servings: 4


1/4 cup butter or margarine, melted

1/4 cup grated Parmesan cheese

1/2 teaspoon dried Italian seasoning

4 ears fresh corn, husks and silks removed


1. COMBINE the first 3 ingredients in a small


2. WRAP each ear of corn in heavy-duty plastic

wrap. Microwave at HIGH 10 to 13 minutes or until

tender, turning twice. Unwrap corn, and brush

evenly with butter mixture.

Mountain Dew Salad

1 large box lemon gelatinJell-O Sugar-Free Gelatin Dessert, Lemon, 0.3-Ounce Boxes (Pack of 24)

2 cups hot water

2 cups Mountain Dew beverage

2 cups pineapple juice

1 large can
pineappleNative Forest Organic Pineapple Slices, 15-Ounce Cans (Pack of 6)
2 bananas, sliced, optional

2 cups miniature marshmallows

1 (8 ounce) carton frozen whipped topping, thawed

1 can lemon pie fillingComstock Quick&easy Lemon Cream Pie Filling 15.75 Oz - 6 Unit Pack

Dissolve gelatin in hot water; cool. Add Mountain Dew and pineapple juice. Set aside until mixture begins to set. Fold in fruit and marshmallows.Elyon Marshmallows, 7-Ounce Package (Pack of 6) Pour into a large oblong dish. Fold whipped topping in lemon pie filling until thoroughly mixed. Spread on top of set gelatin. Chill well.

Mountain Dew - 36/12 oz. cans

Jan 26, 2010



(Serves 12)

3 cups all purpose flour

1 1/2 teaspoons salt

2 tablespoons baking powder

3 tablespoons Canola oil or solid Crisco

1 stick plus 1 tablespoon butter, unsalted, cut into small pieces

1/3 cup fresh sage leaves, chopped

1 cup grated cheddar cheese

1 1/4 cups buttermilk

4 tablespoons unsalted butter, melted

Pre-heat oven to 400 degrees. Set oven rack to middle position.

In a large bowl, whisk together flour, salt and baking powder.

Using a pastry fork or fingers, work butter and shortening into dry

ingredients until mixture resembles pea-sized chunks. Add cheddar cheese and

sage and blend until just combined.

Gradually add buttermilk to bowl, stirring gently to combine. Gently knead

dough to bring mixture together into one craggy yet cohesive ball.

Avoid over-mixing and dough or the biscuits will be tough.

Turn dough onto a lightly floured surface and pat into a disc approximately

1 inch thick.

Using a 3-inch round cookie cutter or drinking glass, cut biscuits and place

on a baking sheet lined with parchment paper. Biscuits should be touching

each other. If remaining dough is rolled again for additional biscuits, they

will not be as tender.

Brush tops with melted butter and bake 18 to 20 minutes or until biscuits

turn a golden brown. Serve straight from the oven.

All-Purpose, Unbleached Naturally White FlourPortmeirion Botanic Garden Pastry Forks, Set of 6Saco Cultured Buttermilk Blend, 16-Ounce Canister (Pack of 3)

Mexican shrimp cocktail

Mexican shrimp cocktail

1/4 cup ketchup

1/4 cup lime juice

1-2 teaspoons bottled hot pepper sauce

1 pound fresh shrimp, peeled, deveined and cooked

1/2 cup chopped tomato

1/4 cup chopped onion

1/4 cup snipped
2 avocados, seeded, peeled and chopped

Lime wedges (optional)

Lettuce (optional)

In a large bowl stir together ketchup, lime juice and hot pepper sauce. Add

shrimp, tomato, onion and cilantro; toss to coat. Cover and chill for 2-4

hours. Just before serving add avocados; toss to coat. Garnish with lime

wedges, if desired. Makes 8 appetizer servings.

Suggestion: Serve in margarita glassesLibbey Vina Margarita Glass, Set of 6 on a bed of lettuce.

Louisiana Gold Red Pepper Hot Sauce, 2-Ounce Bottles (Pack of 12)Cilantro Certified Organic Heirloom Seeds 200 Seeds

Chocolate Mint Melt-Aways


1 cup butter, unsalted -- room temp

2 teaspoons vanilla extract

1/2 teaspoon peppermint extract -- naturaly flavored

1/2 cup powdered sugar, plus 2 T.

2 cups flour, all-purpose


1/4 cup whipping cream, plus 2 T.

2 Tablespoons butter, unsalted

9 ounces white chocolate -- chopped

1/4 teaspoon peppermint extract -- naturaly flavored


9 ounces bittersweet chocolate, or semisweet

1 Tablespoon vegetable shortening

Cookies:Preheat oven to 350. Butter 2 large heavy baking sheets. Using

mixer, cream butter, sugar and extracts until light. Beat in half of the

flour. Stir in remaining flour. Spoon half of dough into a pastry bag

fitted with #4 star tip , or cookie press. Either pipe 2 1/2 inch ovals with

solid centers or press into desired shape, spacing cookies 1/2 " apart.

Repeat with remaing dough. Bake until golden brown on edges, about 12

minutes. Transfer to paper towels and cool.

Bring cream and butter to simmer in heavy small saucepan. Add

chocolate and stir until smooth. Mix in extract. Refrigerate just until

firm enough to spread, stirring occaisionally, about 30 minutes.

Line 2 cookie sheets with foil or parchment paper. Using a small spatula

spread 1 teaspooon of ganache over flat side of cookie. Arrange ganache

side up on cookie shhets. Refrigerate until firm.

Coating: Melt chocolate and shortning together over double boiler until

smooth. Remove from water. Grasping cookie by the edges, dip bottom of

cookie into chocolate, place on cookie sheet chocolate side down. Repeat

with remaining cookies. Chill until chocolate sets.

Chefs Select Parchment Paper Sheets - 13 × 18Wilton Easy Flex Silicone Spatula 3 Piece SetChicago Metallic Commercial Cookie/Jelly Roll Pans, Set of 2Cuisinart Multiclad Pro Stainless 1-1/2-Quart Saucepan with Cover

Cocoa Almond Cookies

Yield: 48 servings

1 c Butter or margarine

3 oz Cream cheese; softened

1 c Sugar

1 Egg

1 ts Vanilla extract

1/4 ts Almond extract

2 1/2 c All-purpose flour

1/3 c Hershey's cocoa

3/4 ts Baking powder

1/4 ts Baking soda

Cocoa glaze:

2 tb Butter or margarine

2 tb Hershey's cocoa

2 tb Water

1 c Powdered sugar

1/2 ts Vanilla extract

1/8 ts Almond extract

Chopped or sliced almonds

In large bowl, beat butter and cream cheese until well

blended. Add sugar; beat well. Add egg, vanilla and almond

extract; beat until blended. Stir together flour, cocoa,

baking powder and baking soda; gradually add to butter

mixture, beating until well blended. Divide dough into

fourths; shape each part into ball. Place one ball on wax

paper; flatten into a round. Repeat with remaining balls.

Wrap well; refrigerate about 6 hours or overnight. Heat

oven to 375�F. Working with one part at a time, on

lightly floured flat surface, roll dough 1/4 inch thick.

Cut with 2-inch diameter round cookie cutter. Place cutouts

on ungreased cookie sheet. Bake 6 to 8 minutes or until

set. Remove from cookie sheet to wire rack; cool completely.

Prepare COCOA GLAZE; drizzle over tops of cookies.

Immediately garnish with almonds. About 4 dozen cookies.

Cocoa Glaze:

In small saucepan over low heat, melt butter. Add cocoa and

water, stirring until thickened. Do not boil. Remove from

heat. Gradually add powdered sugar, vanilla extract and

almond extract, if desired, beating with whisk or spoon

until smooth. Use immediately. About 1/2 cup


Hershey's Cocoa, Natural Unsweetened, 8-Ounce Cans (Pack of 6)Hershey's Cocoa, Special Dark, 8-Ounce Cans (Pack of 6)

Ham Pancake Pie

2 medium sweet potates, peeled and sliced thinly

* 3 cups diced cooked ham 3 meduium apples, peele, cored, and sliced.

* 1/2 T.salt

* 1/4 pepper 3 T. brown sugar

* 1/4 T. curry powder

* 1/3 cup water or apple juice

* 1 cup pancake mix

* 1 cup milk

* 1/2 T. dry mustard

* 2 T. melted butter

* In 2qt greased baking dish, layer half the potatoes, half the

ham, and half the apples.

* Combine salt, pepper, brown sugar, and curry powder, and

sprinkle half the mixture over layers in dish.

* Repeat the process with remaining potatoes, ham, apples, and

brown sugar mixture.

* Pour water or apple juice over all.

* Cover dish and bake at 375F. Until sweet potatoes are

tender.(about 40 minutes)

* Beat together pancake mix, milk, mustard and butter.

* Take casserole from oven when potatoes are done and pour pancake

batter over top.

* Bake 20 minutes more, uncovered, or until pancake is puffed and


Domino Light Brown Sugar 16ozBruce Sweet Potato Pancake Mix, 24-Ounce Packages (Pack of 6)


10 lb Boneless Boston Pork Roast

1 c Chopped Onion

3/4 c Choppped Garlic

1/2 c Tiger Sauce

1 t Chopped Parsley

1/2 c Worcestershire Sauce

2 T Steak Sauce (Lea & Perrins)

2 1/2 T Dry Mustard

1 x Seasoned Salt (Dry Rub)

6 oz Tomato Paste

3 T Brown Sugar


Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce

Worchestershire sauce, steak sauce and dry mustard. Mix well.

Make slits into roast and rub sauce well into and over the roast (a baste-

ing syringe works well to place suace into slits).

Allow to sit in the refrigerator for 6 hours (or overnight).


Mix tomato paste and the brown sugar very well and set aside.

Cook roast in a covered grill until the internal temperature of the roast

is 170 degress.

Brush with Tomato Sauce when done and serve.

NOTE: Tiger Sauce is a brand name of sweetened hot sauce.

TryMe Original Tiger Sauce - 5 ozTry Me, Sauce Tiger, 5-Ounce (6 Pack)TryMe Original Tiger Sauce - 10 oz


1 Squash

Salt and pepper to taste

1/3 c Brown rice

2 sm Carrots -- diced

1/4 c Peas -- shelled

2 tb Oil

1 Onion -- chopped

1 Garlic clove -- chopped

1 Celery stalk -- chopped

1 Handful parsley -- chopped

2 tb Hazelnuts -- chopped

-----TOMATO SAUCE-----

2 tb Oil

1 Onion -- chopped

2 Garlic cloves -- chopped

1 3/4 c Tomatoes, canned -- mashed

1 tb Tomato paste

Salt and pepper to taste

Preheat the oven to 350 degrees. Cut the squash in half lengthwise and

scoop out the pit and seeds.

Sprinkle the flesh with salt andleave the halves upside down to drain.

Meanwhile, make the filling. Simmer the ricein a coveredpan of salted

water until just tender (about 30 minutes). Drain.

Parboil carrots and peas and drain. Heat oil in a pan and fry onion and

garlic until translucent. Add celery, carrots and peas. Stir in the rice,

parsley and hazelnuts and season well. Dry the squash and pile filling into

one half of it. Top with second half.

Make the tomato sauce. Heat oil in a pan and add onion and garlic. Fry,

stirrring, utnil soft. Add tomatoes and tomato paste. Simmer for 5 minutes,

stirring occasionally, and season well.

Place squash in a baling dish with a likd, if you have one big enough,

otherwise use foil to cover. Surround it with the sauce. Cover and cook for

45 minutes until squash is tender. Serve hot or cold with a crisp green



1 tb Flour

4 cn (6 oz. each) tomato paste

1 c Water

1 tb Sugar

1/2 c Chopped onion

1 cl Garlic,minced

1 1/2 lb Ground beef

1 c Grated Cheddar cheese

1 1/2 c Cooked rice

1 1/2 ts Salt

1/4 ts Pepper

6 md Green peppers

Preheat oven to 350 degrees.Place large size (14 X 20") oven cooking bag in

12 X 8 X 2 baking dish.In small bowl,combine flour, tomato paste,water and

sugar.Reserve 1/3 cup tomato sauce for meat mixture;pour remaining sauce

into bag.Brown ground beef in skillet.Add onion and garlic;cook until

transparent.Drain excess fat.Stir in cheese,rice,salt,pepper and tomato

sauce.Remove tops and seeds from green peppers;stuff with meat

mixture.Place stuffed peppers in bag.Close bag with nylon tie;make 6

half-inch slits in top.Bake 30 to 40 minutes or until peppers are tender.To

serve, spoon sauce over stuffed peppers.Serves 6.


8 ounces Angel hair pasta

2 tablespoons Peanut oil

1/2 pound Bbq pork; cooked -- slivered

5 cups Vegetables -- finely shredded

1 cup Chicken broth

1/3 cup Hoisin sauce

3 tablespoons Tomato paste

2 tablespoons Soy sauce

1 teaspoon Chili paste **

* Use any combinations of; green onions, snow peas, carrots, celery, red and

yellow peppers, zucchini, etc.

** Chinese chili paste with garlic. Use more or less depending on taste.

Cook pasta, set aside. Heat oil in a large wok. Add pork and veggies and stir

fry until vegetables are crips-tender, about 2 minutes. Push to sides of pan,

leaving a well in the center of the wok. Add chicken broth, hoisin sauce,

tomato paste, soy sauce and chili paste to wok. Bring to a boil and cook until

thickened. Incorporate veggie/pork mixtures and stir well. Add noodles and

toss until well coated. Serve.

Jan 25, 2010

Southwestern Potatoes

Southwestern Potatoes

1 sheet (18x24-inches) Reynolds Wrap Heavy Duty Aluminum Foil

1 medium onion, thinly sliced

4 medium potatoes, cut in 1/2-inch cubes

1 teaspoon seasoned salt

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

1 can (4.5 oz.) chopped green chiles, undrained

1 cup shredded Cheddar cheese

Salsa, chopped fresh cilantro, sour cream

PREHEAT oven to 450 deg F or grill to medium-high. Spray foil

with nonstick spray.

CENTER onions on sheet of Reynolds Wrap Heavy Duty

Aluminum Foil. Top with potatoes. Combine seasoned salt,

chili powder and cumin; sprinkle over potatoes. Top with

green chilies.

BRING up foil sides. Double fold top and ends to seal making

one large packet, leaving room for heat circulation inside.

BAKE 30 to 35 minutes on a cookie sheet in oven OR GRILL 15

to 18 minutes in covered grill. Sprinkle potatoes with cheese.

Let stand about 2 minutes until cheese melts. Serve with salsa,

chopped fresh cilantro and sour cream.



1 large baking potato

1 T olive oil

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp chili powder

1/2 tsp onion powder

I have used Cajun or Creole Season....different

Preheat oven to 450 degrees F (230 degrees C).

Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili

powder, and onion powder together. Coat potatoes with oil/spice

mixture and place on a baking sheet.

Bake for 45 minutes in preheated oven.

Makes 1 serving.

Jan 24, 2010

Taco Salad

2 ripe tomatoes -- diced

1/2 pound sharp Cheddar -- diced

1 large onion -- diced

1 head iceberg lettuce -- washed, drained,

and shredded

1 pound lean ground beef -- browned, crumbled,

and drained

1 cup salad dressing

= (Catalina recommended)

1 bag taco flavored chips - (7 oz) -- crushed

1 cup salsa

Tortilla chips -- to serve

Combine the tomatoes, cheese, onion, lettuce, and ground beef in a large

bowl. Add the salad dressing and mix well.

Just before serving, add the taco chips, tossing to combine with other

ingredients. Top each serving with salsa. Serve with tortilla chips.

This recipe yields 6 to 8 servings.