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Breakfasts
Almond Biscotti
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350°   
sprayed cookie sheet
Serves: 4
Cook Time: 20 min then 15
|
1 cup  sugar
2 teaspoons baking powder
2 1/2 cups  flour
1/4 teaspoon fine salt
3 large -  lightly beaten eggs
1 tablespoon pure vanilla extract
1 cup toasted slivered almonds
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1.  In a large bowl mix together flour, sugar, baking powder and salt.  In mixer bowl mix together eggs, and vanilla.  Add flour mixture until all is moist.  Add almond and mix together.  

2.  Flour hands and divide dough in half and transfer to parchment-lined rimmed baking sheet.  Form each half into 2 1/2-inch-wide, 3/4-inch -tall logs.  Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through.  Let cool on a wire rack, 20 minutes.

3.  With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on two parchment-lined baking sheets.  Bake until biscotti are crisp and golden, about 15 minutes, rotation sheets and flipping biscotti halfway through.  Let cool on wire racks.
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Breakfasts
Dottie's Coffee Cake
|
350°
Angel Food Cake Pan - sprayed
Cook Time: 1 hour
|
1 box  yellow cake mix
1 box  instant vanilla pudding
1 carton small sour cream
4  eggs
1/2 cup  oil
1/4 cup  brown sugar
1/4 cup  sugar
1 tablespoon  cinnamon
1 package small - chopped large pecans
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 CAKE BATTER:  Combine  first 5 ingredients and mix on high for  10 min.  TOPPING:  In a separate bowl combine last 4 ingredients.  
 
 Set aside 3 Tablespoons of topping in a small bowl for topping.  
 
 Pour remaining topping into cake batter.  Mix well.  Pour batter into an Angel Food cake pan. 
 
  Sprinkle remaining 3 tablespoons of topping on top of batter.  Bake at 350° for 1 hour.
 
 
 
 
 
 
 
 
 
 
 
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Breakfasts
French Toast & Topping
|
 350 degrees 
 9" x 13"
 
Serves: 8
Cook Time: 1 hour or 45 min
|
For greasing pan butter
1 loaf French bread
8 eggs
2 cups whole milk
1/2 cup heavy cream
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup  flour
4 cups packed brown sugar
1 teaspoon  cinnamon
1/4 teaspoon salt
1 pinch  nutmeg
8 sticks cold - cut into pieces butter
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FRENCH TOAST:
Grease a 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
In a medium sized bowl mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. Cover tightly and store in the fridge for several hours or overnight.
TOPPING:
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
When you're ready to bake the casserole, preheat oven to 350 F. Remove casserole from the fridge and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
Scoop out individual portions. Top with butter and drizzle with maple syrup.
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Breakfasts
Monkey Bread
|
350°
13" x 9" sprayed pan
Cook Time: 20-25 min
|
2 loaves frozen bread dough
1 cup packed brown sugar
1 1/2 teaspoons  cinnamon
1 cup chopped pecans
1/2 cup  butter stick
|
Defrost bread.  
Cut bread lengthwise into quarters.  Cut each quarter into pieces - 24 from each loaf.  Spray a 13 x 9 pan with Pam.  
Melt butter and mix with sugar, cinnamon and nuts.
Place 12 pieces from first loaf in pan.
Pour half of liquid over bread.
Place 12 pieces from second loaf in pan.
Pour the rest of liquid over bread.
Cover and let rise for 2 hours.
Bake at 350° for 20-25 minutes. 
After baking turn upside down on cookie sheet cover in foil.  Allow to cool.

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Breakfasts
Monkey Bread - Refrigerator Biscuits
|
350°
Bundt Pan - Spray Pan

Cook Time: 30-40 min
|
1 cup  sugar
1/2 cup packed brown sugar
2 sticks  butter
3 teaspoons  cinnamon
3 cans  buttermilk refrigerator biscuits non-flaky
|
Preheat oven to 350 degrees.  Spray bundt pan.  Cut each biscuit into quarters.  In a gallon zip lock bag, combine sugar and 3 teaspoon cinnamon, seal bag and shake to mix evenly.  Drop biscuits into bundt pan.

Melt butter in saucepan with brown sugar.  Stir over medium-high heat until the two colors become one.  Pour over biscuits in bundt pan.  Bake at 350° 30-40 min. until crust is deep brown.
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Breakfasts/Quick Coffee Cake
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Use QUICK COFFEE CAKE TOPPING RECEIPE for the top of this cake
8" x 8" or 9" x 9" pan

Serves: 4
Cook Time: 20 - 25
 min
|
1 beaten egg
1/2 cup  sugar
1/2 cup  milk
1 tablespoon melted shortening
1 cup  flour
2 teaspoons  baking powder
1/2 teaspoon  salt
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Combine egg, milk, sugar, milk and shortening. Add flour
with baking powder and salt; mix well and pour
into a paper lined 8x8x2 inch pan. Bake for 20 to 25 min.

Sprinkle with QUICK COFFEE CAKE TOPPING
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Breakfasts
White Chocolate Pecan Scones
|
 350 degrees
 parchment paper lined cookie sheet
Cook Time: 12 - 15 minutes
Yield: 8
|
1 cup sour cream
1 teaspoon  baking soda
4 cups  flour
1 cup sugar
2 teaspoons  baking powder
1/4 teaspoon cream of tartar
1 teaspoon  salt
1 cup  butter
1  egg
1 cup  white chocolate chips
1/2 cup chopped pecans
|
Heat oven to 400°F. Combine the flour, baking powder, salt, and 1 tablespoon of sugar with an electric mixer. Add the cold butter and mix just until the butter is coated with flour (butter chunks should remain fairly large). Add pecans  and white chocolate. Stir gently. Add in 2/3 cup of the buttermilk. Stop mixing when dough begins to pull away from the sides of the bowl. Quickly shape dough into a ball and pat into a circle about 1/2 inch thick. Cut into 8 pie-shaped wedges. Place wedges on a baking sheet lined with parchment paper. Brush tops with remaining buttermilk and sprinkle generously with the 2 tablespoons sugar. Bake 15–20 minutes. 
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Breakfasts
Any Cream Pie Filling
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2 cups  milk
3/4 cup  sugar
1/3 cup  flour
dash salt
1 tablespoon  butter
3  egg-yokes
1 teaspoon  vanilla extract
1  baked pie shell
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CREAM BASE:  Heat milk while getting ingredients ready.  Mix together the sugar, flour, salt and butter.  Add some hot milk to sugar mixture to warm, then stir in egg yokes and extract (or cocoa for chocolate cream).  Stir well and add remainder of milk.  Cook until thick.
 BANANA CREAM:  Line bottom of baked shell with sliced bananas; top with CREAM BASE use banana extract.  Top with whipped cream.
 COCONUT CREAM:  Add 1 1/2 cups of coconut to CREME BASE use coconut extract.  Top with whipped cream and a small amount of toasted coconut.
 CHOCOLATE CREAM:  Use 1 cup of sugar instead of 3/4 cup.  Use 1/4 cup of cocoa and 2 drops of red food coloring.  Top with whipped cream.
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Desserts
Banana Nut Bread
|
350°
1 pound sprayed loaf pan
Serves: 6
Cook Time: 50 to 60 min
|
1 3/4 cups flour
2 teaspoons double acting baking powder
1/4 teaspoon baking soda flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/3 cup butter
2/3 cup sugar
2 (unbeaten) chopped walnuts
3 mashed ripe bananas mashed ripe bananas
1/2 cup chopped walnuts chopped walnuts
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In one bowl put flour, baking powder, baking soda, salt, nutmeg, and nuts.   In mixer bowl combine butter and sugar and mix on medium speed, then add eggs and mix until light and fluffy about 4 minutes.  On medium speed, alternate adding dry mixture and bananas until smooth.  Turn into sprayed loaf pan.  Cool 15 min. then remove from pan.
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Desserts
Bev's 5 layer Trifle
|
350°
9" x 13" x 1" lightly sprayed pan
Serves: 6
Cook Time: 30 min
|
1/2 cup butter
1 cup  flour
1 cup powdered sugar
1 small container Cool Whip
1 - 8 oz. package  cream cheese
1 package small instant chocolate pudding mix
1 package small instant vanilla pudding
2 1/4 cups  milk
1/2 cup chopped almonds
chocolate sprinkles or almonds or
chocolate candy for garnish
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LAYER 1:  Mix well,; 1/2up butter, 1/2 cup chopped almonds, 1 cup flour. and pat into a flat 9 x 13 x 1-in pan.Bake at 350° for 30 min.  Add the additional 1 cup powdered sugar listed at end of ingredients.  Cool before adding layer 2.
LAYER 2: Mix together  1 cup powdered sugar, 1 cup Cool Whip, 1 package cream cheese and spread over first layer.
LAYER 3:  Mix chocolate instant pudding mix with 1 1/8 cups of cold milk until well mixed and solid and spread over layer 2.
LAYER 4:  Mix instant vanilla pudding mix with 1 1/8 cups of cold milk until well mixed and solid and spread over layer 3.
LAYER 5:  Spread remaining Cool Whip over the top of layer 4. 
Refrigerate overnight or at least 4 hours before serving so it can get firm.
Garnish with chocolate sprinkles, shaved chocolate or almonds if desired.

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Desserts
Caramel Corn
|
1/2 cup corn syrup
1/2 teaspoon  salt
1 stick  butter (1/2 cup)
1/4 teaspoon baking soda
1 tablespoon  vanilla extract
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Cook corn syrup, salt and butter over stove for 2 min.  Mix in baking soda and vanilla extract.  Pour over popped corn.  Eat when cooled.
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Desserts
Carrot Cake
|
350°
2, 9-inch round pans lined in brown paper
Cook Time: 45 to 50 min
|
2 cups  flour
2 teaspoons  baking powder
1 teaspoon  salt
2 teaspoons  cinnamon
1 1/2 teaspoons  baking soda
1/4 teaspoon  nutmeg
2 cups  sugar
1 1/2 cups  oils
4 eggs
2 cups grated carrots
1 teaspoon  vanilla extract
1 - 8 oz. can drained crushed pineapple
1 cup chopped walnuts
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Add ingredients in order listed and using an electric mixer blend together.  Pour into 2, 9-inch round pans.  Bake at 350° for 45 to 50 min.  Cool 5 minutes in pan then turn out and cool on wire racks.
Frost with CARROT CAKE CREAM CHEESE FROSTING
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Desserts
Cheese Cake
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375°  20 min  remove and let stand 5 min.  add topping
400°    5 min remove and place immediately in refrigerator
9" pie tin
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12 oz. cream cheese
2 slightly beaten eggs
1 teaspoon vanilla extract
1/2 cup sugar
1 packet crushed graham crackers
1/4 cup sugar
1/4 cup  butter
1 to 1 1/2 cup  sour cream
1 teaspoon  vanilla extract
2 1/2 tablespoons  sugar
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CHEESE CAKE MIX:  Mix cream cheese, eggs, vanilla and sugar in a bowl and beat until well blended.
GRAHAM CRACKER CRUST:  In a bowl combine crushed graham crackers sugar and soft butter.  Pat graham cracker mixture into pie tin.  Pour cream cheese mixture into pie tin.  Bake 20 min. at 375°.  
TOPPING: Combine sour cream, sugar and vanilla.
When Cheese Cake is done remove from oven, set oven to 400° and let it cheese cake set for 5 min.  Cover it with topping and return it to the oven at 400° for 5 more minutes.  Remove it from oven and immediately place it in the refrigerator.

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Desserts
Chocolate Ice Cream
|
Ice cream freezer
|
4 eggs
1 1/2 cups sugar
1 can Hershey’s Chocolate syrup
4 teaspoons vanilla extract
1/2 teaspoon salt
1 pint cream
2 1/2 pints  cream
3 /2 cups  Whole milk
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Using an electric mixer combine the first 6 ingredients.  Add the last 2 ingredients 2 1/2 pints cream and 3 1/2 cups whole milk and pour into freezer container  Stir well.  Place it in the ice cream freezer machine to begin freezing.
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Desserts
Christmas Swirl Fudge - EASY
|
8" square pan
|
1 - 12 oz bag white chocolate chips Make sure they have chocolate
1 Betty Crocker Vanilla Creamy Frosting
red food color
green food color
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Line 8" square pan with foil overhanging at opposite sides of pan; spray foil with cooking spray.
 In large bowl microwave white chocolate chips uncovered on high 1 min.  Spoon frosting into melted chips.  Microwave for 30 sec. stir if necessary.  Continue to microwave in 15 sec. increments, if necessary, stirring each time; until mixture is smooth.  Place 3/4 of mixture into 2 small bowls leaving 1/4 in the prep bowl to leave white.  Tint one bowl of mix red and one bowl of mix green., stirring each and tinting each to desired color.  You will then have 3 colors, white, red and green.  Drop heaping tablespoons of white, red and green mix into bottom of pan to create random pattern.  Continue until you have dropped all of the three mixes into the pan.  Pull a table knife through the layers of the mix for a marble effect.  Refrigerate until set, about 1 hour.
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Desserts
Coconut Hummingbird Cake
|
350°
Three 9-inch round buttered and floured cake pans
Use Coconut Hummingbird Cake Cream Cheese Frosting (recipe)
Cook Time: 25-30 min
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3 cups  flour
2 cups  sugar
1 teaspoon  baking soda
1 teaspoon  cinnamon
1/2 teaspoon  salt
3 large -beaten eggs
3/4 cup  vegetable oil
1 3/4 cups about 2 ripe bananas
1 - 8 oz. can crushed pineapple
1 cup chopped pecans
2 teaspoons vanilla extract
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1.  Heat oven to 350°.  Butter and flour 3, 9-inch round cake pans.  In a large bowl, combine flour, sugar, baking soda, cinnamon and salt.  Add eggs and vegetable oil, stirring until dry ingredients are moistened:  do not beat.  Stir in the bananas, pineapple with juice, pecans and vanilla.

2.  Divide batter evenly among cake pans.  Bake until cake tester (wooden toothpick) inserted in center comes out clean - 25 to 30 minutes.   Let cakes cool in pans 10 minutes. then invert onto wire racks and let cool completely.

3.  Place one cake layer on a cake plate.  Cover with COCONUT HUMMINGBIRD CAKE CREAM CHEESE FROSTING and continue with the second layer and with the third to cover the whole cake.
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Desserts
Congo Squares
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350°  
9" x 11" sprayed pan
Cook Time: 25 min
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2 3/4 cups  flour
2 1/2 teaspoons  baking powder
1/2 teaspoon salt
2 1/4 cups brown sugar (1 box)
3/4 cup melted butter
3  eggs
1 cup chopped walnuts
1 - 6 oz. bag chocolate chips
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Combine eggs, sugar and cold butter.  Then add flour, baking powder and salt.  Add chips and nuts.  Mix until all is wet.  Press into a 9 x 13 sprayed pan.
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Desserts
Cream Puff - Filling
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1 - 6 1/8 oz. package  Jell-O Vanilla Instant Pudding
2 cups  milk
1/2 pint  whipping cream
to taste sugar
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Prepare Pudding as directed on package using
only 2 cups of milk instead of 3.
whip cream and add sugar.
Fold whipped cream into pudding and fill
puffs. 
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Desserts
Cream Puffs
|
400°
Baking sheet with parchment paper
Serves: 7
Cook Time: 45 to 50 min
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1/2 cup butter
1/4 teaspoon  salt
1 cup  flour
4 large eggs
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Preheat oven to 400 degrees.  In medium saucepan, slowly bring 1 cup water with butter and salt to boiling.  Remove from heat,  With wooden spoon, beat in flour all at once.  Return to low heat, continue beating until mixture forms a ball and leaves side of pan.  Remove from heat.  Beat in eggs, one at a time beating after each addition, until mixture is smooth.  Continue beating until dough is shiny and breaks in strands.  Drop by rounded tablespoons 2 inches apart onto ungreased cookie sheet.  Bake until puffed and golden brown, 45 - 50 min.   Puffs should sound hollow when lightly tapped with fingertip.  Let cool completely on wire rack, away from drafts.  With sharp knife, cut off tops crosswise.  Scoop out any filaments of soft dough, Fill with CREAM PUFF - FILLING
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Desserts
English Toffee
|
Use a foil lined cookie sheet
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2 cups butter (4 sticks)
2 cups sugar
1 - 11.5 oz. bag chocolate chips
1 bag small slivered almonds
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Toast almonds lightly then chop them. Set aside.  Melt butter in a sauce pan.  Add Sugar and turn to medium heat.  Stir constantly with a wooden spoon.  Mixture will turn a toffee color.  Cook to 300° to 310° for brittle toffee.  Cook to a lower temperature if you want it not as hard.  I like mine to break easily and not so hard. You can drizzle with your spoon some of the candy in a small bowl of cold water to taste and test it's brittleness.  Pour toffee onto a foil lined cookie sheet.  Scatter chocolate chips on top of the toffee.  When melted, spread them out evenly and sprinkle with the almonds.  Place in refrigerator.  When completely set and cold, break apart into pieces with your hands.

If toffee mixture separates, back off the heat and continue stirring until recombined.
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Desserts
Frosting - Carrot Cake Cream Cheese
|
Serves: 8
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8 packages soft cream cheese
1 stick soft butter (1/2 cup)
1 pound powdered sugar
1 1/4 teaspoons  vanilla extract
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Mix cream cheese, butter and vanilla together until smooth.  Add powdered sugar gradually.  Frost cool cake.
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Desserts
Frosting - Coconut Hummingbird Cake
|
1 - 8 oz. package soft cream cheese
1 stick refrigerator soft butter
1 teaspoon  vanilla extract
1 - pound box  powdered sugar
1 1/2 - 1 3/4 cups  coconut
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In a medium bowl with electric mixer on medium speed, beat cream cheese, butter and vanilla.  Reduce speed to low and slowly add powdered sugar until frosting thickens.  (May not need to use the entire box of powdered sugar)  When you have reached desired consistency, frost cake.  Sprinkle with coconut.
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Desserts
Frosting - Cream Cheese for Carrot Cake
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1 - 8 oz. box soft cream cheese
1 stick soft butter (1/2 cup)
1 pound powdered sugar
1 1/4 teaspoons  vanilla extract
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Mix cream cheese and butter together with vanilla.  Add sugar gradually, beating well.  Frost cool cake.
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Desserts
Frosting - German Chocolate Brownies
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4  egg-yokes
1 - 12 oz. can  evaporated milk
1 1/2 teaspoons  vanilla extract
1 1/2 cups  sugar
3/4 cup  butter
1- 7 oz. packet  coconut (2 2/3 cups)
1 1/2 cups chopped pecans
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1. Put condensed milk, butter and egg yokes in a medium-size saucepan, stirring constantly,  bring to a simmer over medium-low heat.  Cook and stir 4 minutes or until thick as mayonnaise.  Stir in coconut, chopped pecans and vanilla.  Cool, stirring occasionally, 5 minutes or until thick enough to spread.
2.  Spread frosting over cooled brownies.  Refrigerate about 30 minutes until frosting is firm.
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Desserts
Frosting - Oatmeal cake
|
6 tablespoons  butter
1/4 cup  cream
1 cup chopped pecans
1 cup flaked coconut
1/2 cup packed brown sugar
1 teaspoon  vanilla extract
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FROSTING:  In a saucepan melt butter.  Add brown sugar, vanilla, nuts and coconuts,  Stir.  Add cream and stir until well combined and hot.  Pour and spread hot frosting over warm cake.  Place cake under broiler and broiler until frosting is brown and bubbly.
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Desserts
Frosting and Filling - Coconut-Pecan (for German Chocolate Cake)
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4 egg-yolk
1 - 12 oz. can evaporated milk
1 1/2 teaspoons  vanilla extract
1 1/2 cups  sugar
3/4 cup butter
1 - 7 oz. coconut (2 2/3 cup)
1 1/2 cups chopped pecans
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1.  Mix milk, sugar, butter, egg yokes, and vanilla in large saucepan.  Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly.  Remove from heat.
2.  Add coconut and pecans; mix well.  Cool to room temperature and of desired consistency.  Makes 4 1/2 cups, enough to fill and frost top of a 3-layer cake or frost tops of 2 (13 x 9-inch) cakes or 24 cupcakes.
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Desserts
German Chocolate Brownies
|
350°
8-inch square pan lined with foil, lightly greased
Cook Time: 25-30 min
Yield: 12
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1 - 4 oz. bar Baker's sweet German baking chocolate
1 stick butter (1/2 cup)
2/3 cup  sugar
2 large - room temperature sugar
1 teaspoon  vanilla extract
3/4 teaspoon  flour
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1.  Preheat oven to 350°.  Line 8-inch square pan with foil letting ends extend above pan on four ends.  Lightly grease foil in pan.

2.  Melt chocolate in microwave or a small sauce pan over low heat.

3.  Beat butter and sugar in medium-size bowl with electric mixer, on high speed until pale and fluffy, about 2 minutes.  Beat in eggs one at a time, Then the melted chocolate and vanilla.  Stir in flour just until blended.  Spread batter in lined pan.

4.  Bake 25 to 30 minutes until pick inserted in center comes out with moist crumb.  Cool in pan on wire rack.

5.  Use Frosting - German Chocolate Brownie to frost bars.

6.  Lift foil by ends onto cutting board.  Cut into bars.   Makes 12
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Desserts
German Chocolate Cream Cheese Brownies
|
350°
8-inch greased square pan
Cook Time: 35 min
Yield: 16
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1 - 4 oz. package Baker's German sweet chocolate
1/2 stick  butter 1/4 cup
1 cup  sugar
3  eggs
1 teaspoon  vanilla extract
1/2 cup  flour
1 tablespoon  flour
1/2 cup chopped walnuts
4 oz. soft cream cheese
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Microwave chocolate and butter on high for 2 minutes.  Stir until chocolate is completely melted.  Stir in 3/4 cup sugar until well blended.  Add 2 eggs and vanilla; mix well.  Stir in 1/2 cup flour and nuts until well mixed.  Spread mixture into greased 8-inch square pan.  

Mix cream cheese, 1/4 cup sugar, 1 egg and 1 tablespoon flour in bowl until smooth.  Spoon over brownie mixture;  swirl with knife to marbleize.  Bake at 350° for 35 minutes or until toothpick inserted in center comes out clean.                               DO NOT OVERBAKE.  

Cool; cut into 16 squares.  
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Desserts
German's Sweet Chocolate Cake
|
350°
3 (9-inch) round pans with bottoms lined with wax paper and sides greased
Serves: 16
Cook Time: 30 min
|
1 - 4 oz. package Baker's German's Sweet Chocolate
1/2 cup water
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup soft butter (2 sticks)
4 separated eggs
1 teaspoon vanilla extract
1 cup  buttermilk
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1.  Microwave chocolate and water in large microwavable bowl on high 1 1/2 to 2 minutes or until chocolate is almost melted, stirring after each minute.  Stir until chocolate is completely melted.

2.  Mix flour, baking soda and salt; set aside.  Beat butter and sugar in a large bowl with electric mixer on medium speed until light and fluffy.  Add egg yokes, 1 at a time, beating well after each addition.  Stir in chocolate mixture and vanilla.  Add flour mixture alternating with buttermilk, beating until well blended after each addition.

3.  Beat egg whites in another large bowl with an electric mixer on high speed until stiff peaks form. Gently stir into batter.  Pour batter evenly into the 3 pans. 

4.  Bake at 350° for 30 min or until toothpick inserted into centers comes out clean immediately.  Immediately run spatula between cakes and sides of pans.  Cool 15 minutes; remove cake layers from pans.  Remove wax paper.   Cool completely on wire racks.  Spread COCONUT-PECAN FILLING AND FROSING RECIPE between layers and on top of cake.
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Desserts
German's Sweet Chocolate Cookies
|
375°
10 min
Cookie sheet
Cook Time: 10 min
Yield: 24
|
2 - 4 oz. packages Baker's German's Sweet Chocolate divided
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon  salt
1 stick soft butter (1/2 cup)
1/2 cup firmly packed brown sugar
1  egg
1 teaspoon  vanilla extract
1 cup coconut
1 cup chopped pecans
1/8 cup  water
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Preheat oven to 375°.  Chop 1 of the chocolate bars off; set it aside for later use.  Break remaining chocolate bars in half; place in microwaveable bowl with the 1/8 cup of water.  Microwave on high until almost melted.  Stir until chocolate is completely melted; set aside.  Mix flour, baking powder, and salt in medium bowl; set aside.  Beat butter and sugar in large bowl with mixer on medium speed until light and fluffy.  Add egg and vanilla; mix well.  Blend in chocolate.  Gradually add flour mixture, beating until well blended.  Stir in chopped nuts and coconut.
Drop heaping tablespoonfuls of dough, 2 inches apart onto ungreased baking sheet.  
Bake 10 minutes or until cookies are puffed and feel set to the touch.  Cool on baking sheet for 10 minutes.  Remove to wire racks, cool completely.
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Desserts
Goof Proof - 3 Minute Fudge
|
Microwave
9' x 9" pan
Cook Time: 3 min
|
1 - 14 oz. can sweetened condensed milk
1 - 12 oz. package  chocolate chips
1 teaspoon  vanilla extract
|
Butter a 9 x 9-in dish or 9 x 13-inch dish if you double this recipe.

Pour condensed milk and chocolate chips in a microwaveable bowl, cover and microwave for 3 minutes.( You may need to cook a few seconds more if the fudge does not harden enough.)   Remove and add vanilla.  Stir well.  Add nuts if desired.
Pour mixture into a buttered dish and allow to cool.  Place in refrigerator and wait to harden.  Cut into squares.
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Desserts
Ice Cream Cones
|
3 eggs
2/3 cup sugar
2/3 cup melted butter
2 teaspoons  vanilla extract
1 teaspoon  almond extract
1 cup  flour
1
|
Mix all of the ingredients together.  Pour onto waffle iron.  When golden brown shape into a cone.
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Desserts
Italian Cream Cheese Cake
|
325°
spray 3, 9-inch round pans

Cook Time: 20-40 min
|
2 cups sugar
1/2 cup  shortening
1 stick  butter
1 teaspoon egg-yokes
1 cup buttermilk
1 teaspoon baking soda
2 cups flour
5 egg-yokes
5 egg-whites
1 cup chopped pecans
1 can flake coconut
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Cream sugar, butter, Crisco and yokes one at a time.  Add baking soda to buttermilk and add to sugar mixture alternating with flour.  Fold in stiffly beaten egg whites and vanilla.  Add nuts and coconuts.  Pour into 2, 9-inch sprayed pans.  Bake at 325° for 20 to 40 minutes.  Cool 10 min in pans then turn onto wire racks and cool completely before frosting.
Use a cream cheese frosting.
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Desserts
Macaroon Brownies
|
375° for 18 min
additional 25 min at 275°
|
1 - 19-21 oz. package  fudge brownie mix
1 - 14 oz. package  coconut
1 - 14 oz. can  sweetened condensed milk
2  egg whites
1 - 2.25 oz. package  sliced almonds
1 - 1 oz. square  semi sweet baking chocolate
1 teaspoon  vegetable oil
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BROWNIES:  Prepare brownie mix as directed.  Bake at 375° for 18 min  Lightly toast almonds.   
MACAROONS:  Beat egg whites.  Mix together coconut and sweetened condensed milk.   Fold coconut and milk mixture  into egg  whites.  
Spread coconut mixture over cooked brownie.  Spread almonds over the top.
Return pan to oven at 375° and cook for 25 min.
Melt chocolate with 1 tsp oil.
Remove desert from over when done and drizzle chocolate over dessert.  Cool, cut and serve.

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Desserts
Mayonnaise Cake
|
350°  30 min
9 inch greased and floured pan
Cook Time: 30 min
|
2 cups flour
1 cup  sugar
1 1/2 teaspoons  baking soda
1 1/2 teaspoons  baking powder
4 tablespoons  unsweetened baking chocolate
1 cup  water
1 cup  mayonnaise
2 teaspoons  vanilla extract
|
Combine all of the ingredients in one bowl and mix well with an electric mixer.
Pour into a 9 x 13-inch pan and bake at 350° for 30 min.
Use your favorite frosting.
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Desserts
Oatmeal Cake
|
350°
1  9" x 9" lined pan
Cook Time: 35-40 min
|
1 cup oatmeal
1 1/2 cups  flour
1 teaspoon  baking soda
1/4 teaspoon  salt
1 1/2 teaspoons  cinnamon
1 cup  brown sugar
1 cup sugar
1/2 cup  shortening
2 eggs
1 teaspoon  vanilla extract
6 tablespoons  butter
1/4 cup  cream
1 cup chopped nuts
1 cup  coconut
1/2 cup  brown sugar
1 teaspoon  vanilla extract
|
CAKE:  Pour 1 1/2 cups boiling water over 1 cup of oatmeal and let stand for 20 minutes.  Combine all dry ingredients and set aside.   Cream together brown sugar, sugar, vanilla and shortening and add eggs.   Add gradually the dry ingredients, oatmeal and vanilla until everything is wet.  Pour into a greased 9 x 9-inch pan, bake at 350° 35-40 min   Frosting goes on warm cake.   
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Desserts
Pecan Bars
|
Non-baking foil or parchment paper lined
8" x 8" or 9" x 9"
|
2 cups milk chocolate chips divide in half
2 teaspoons shortening divide in half
11 oz.  caramels
2 teaspoons butter
2 teaspoons  water
1 cup chopped pecans
to taste salt
|
Line 8 x 8 pan with foil or parchment paper.  Place 1/2 of chocolate & 1/2 of shortening in a microwave bowl and melt with short intervals of 30 seconds until smooth.  When melted, pour chocolate into pan - refrigerate.  Melt caramels with butter and water over low to medium heat until melted and smooth.  Stir in pecans and pour over chocolate in pan.  Place pan back into refrigerator for 15 min.  Melt remaining chocolate and shortening with short intervals of 30 seconds until smooth.  Pour chocolate over Caramel.  Refrigerate until firm.  Cut into squares.
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Desserts
Pumpkin Bread
|
350 degrees for 1 hour   Makes 4  one pound loafs.
|
4 cups canned pumpkins
2 cups  sugar
2 cups packed brown sugar
1 cup  oil
1 teaspoon salt
1 teaspoon  cloves
2 teaspoons  cinnamon
4 teaspoons  baking soda
1 teaspoon  vanilla extract
5 cups  flour
1 cup chopped walnuts
|
Combine all ingredients.  Spray four 1 pound loaf pans.     Bake at 350 degrees for 1 hour.
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Desserts
Red Velvet Cake - "Cake Boss"
|
350°
Grease and flour 2,  9 x 2-in round cake pans
Use Favorite cream cheese frosting
Serves: 16
Cook Time: 35-40 min
|
1 1/4 cups  vegetable shortening
2 cups  sugar
for parchment paper sugar
1 tablespoon unsweetened Dutch-process cocoa powder
4 1/2 teaspoons  red gel food color
3 cups  flour
1 1/4 teaspoons fine salt
1 1/4 teaspoons baking soda
1 1/4 teaspoons pure vanilla extract
1 1/4 teaspoons distilled white wine vinegar
3 extra-large eggs
1 1/4 cups buttermilk
|
1.  Position rack in center of oven.  Preheat to 350°.  Grease and flour 2, 9 x 2-inch pans; set aside
2.  In a large bowl, add shortening, sugar, cocoa powder, red food color, cake flour, salt, baking soda, vanilla, and vinegar beat on low until blended; then beat on medium for 1 minute.  Add eggs one at a time, beating each for 1 minute before adding another.   Add buttermilk in two portions, beating after each portion until well blended.  Make sure to scrape the sides of the bowl and blend that into the mix.
3.   Divide batter between the two pans.  Bake for 35 to 40 minutes or until cake just begins to pull away from sides of pan.
4.   Cool cakes on wire rack for 1 hour.  Turn cakes onto lightly sugared parchment paper; cool to room temperature.  Wrap tightly in plastic wrap and freeze until ready to frost.
5.  Use cream cheese frosting for carrot cake .  Spread frosting over one cake; top with second cake.  Frost sides and top of cake with remaining frosting.
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Desserts
Russian Tea Cakes
|
400°
cookie sheet
10 to 12 min (do not let them turn brown)
makes 4 dozen
Cook Time: 10-12 min
|
1 cup refrigerator soft butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 1/2 cups  flour
1/4 teaspoon  salt
1/2 cup chopped walnuts
to roll tea cakes in powered sugar
|
Cream together butter, powdered sugar and vanilla extract.  In a separate bowl combine flour, salt and walnuts.  Gradually add the flour mixture to the creamed mixture.  Mix until well blended.
Make 1-inch balls with the dough and place on cookie sheet.  Bake at 400° for 10 to 12 min.  Do not let them brown.  Remove from oven.  Treat these gently as they break easily.  Roll in powdered sugar.  When finished, roll in powdered sugar a second time.  Cool a wire rack.  Then do the same for the next batches.
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Desserts
Shortbread Cookies - Gordan Ramsay's
|
325°
Cook Time: 15-20 min
Yield: 30
|
1/2 cup  flour
1/4 teaspoon fine salt
1 cup  butter (2 sticks)
2/3 cup  sugar
|
Preheat oven to 325°.  Stir flour with salt and set aside.  Beat butter and sugar with an electric mixture until smooth and creamy.   At its lowest setting, add flour a little at a time until combined.  Shape into a flattened ball, wrap in plastic wrap, and chill for at least 20 minutes.

Roll dough on a lightly floured surface to 1/4-in thick.  Stamp out cookies using  a 2 1/4-in round cookie cutter.  

Transfer to lightly buttered cookie sheets.  Bake for 15 to 20 minutes until pale golden.  Cool.  If desired sprinkle with additional sugar.
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Desserts
Strawberry Chantilly
|
parchment lined cooking sheets
Serves: 10
|
6 or 7 flat - round 8" pie shells (see below)
a little on pie crusts sugar
1 pint sugared ahead of time strawberries
2 cups chilled Heavy Whipping Cream
1/2 cup powdered sugar
1/2 teaspoon  vanilla extract
|
Prepare 2 "Wesson Oil Pie Crust" recipes or purchase 3 ready-made boxed pie crust (with 2 crusts each box), preparing 6, 8-inch round crusts.

Prick each crust, sugar  and bake according to recipe or box.  Let cool.

In a cold bowl whip cream, powdered sugar and vanilla until stiff.  Fold in berries.  Stack circles on a plate, spreading about 3/4 cup of mixture between each pie crust.  Frost top with remaining cream mixture; garnish with remaining berries.  Refrigerate at least 2 hours before serving.
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Desserts
Toasted Almond Macaroons
|
350°  parchment paper-lined baking sheet.
These are made without flour - Gluten free
Cook Time: 12-14 min
|
3 cups  unsweetened shredded Coconut
1 cup  sliced almonds
1/8 teaspoon  salt
2/3 cup  sweetened condensed milk
1 teaspoon vanilla extract
2 large egg whites
|
Spread coconut on a baking sheet; toast in oven for 4 minutes until light brown.  Let cool.  Put almonds on a baking sheet; toast for 8 minutes until light brown.  Let them cool then pulse them in a food processor until coarsely ground.  Transfer almonds to a mixing bowl and stir in coconut and salt.

In a separate bowl combine condensed milk, vanilla and egg whites, then gently blend in the coconut mixture.  Cover the bowl with plastic wrap and refrigerate for 20 minutes.

Remove from refrigerator and scoop out small rounds of dough, about 1 1/2 tablespoons each onto a parchment paper-lined baking sheet.  Bake for 12 to 14 minutes until faintly golden on the tips and sides.
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Desserts
Toll House Cookies (Chocolate Chip)
|
375°
Make 2 inch cookies
Cookie sheet
Cook Time: 8-10 min
Yield: 100
|
2 1/4 cups  flour
1 teaspoon baking soda
1 teaspoon  salt
1 cup refrigerator soft butter
3/4 cup  sugar
3/4 cup firmly packed brown sugar
1 teaspoon  vanilla extract
2 eggs
1 - 11.5 oz. bag chocolate chips (2 cups)
1 cup chopped walnuts
|
Combine flour, baking soda, and salt; set aside.  Combine butter, sugar, brown sugar, vanilla and eggs.  Beat until creamy.  Add flour mixture gradually to the wet mixture.  Once well blended add chocolate chips and nuts.  Drop by teaspoonfuls on cookie sheet.
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Desserts
Vanilla Ice Cream -  Large Freezer
|
4 eggs
2 cups  sugar
4 teaspoons  vanilla extract
1/2 teaspoon  salt
1 pint  cream
3 pints  half and half
1 1/2 pints  Whole milk
|
Using a mixer combine eggs, sugar, vanilla, salt and 1 pint of cream.  Pour mixture into ice cream freezer can.  Pour in remaining 3 pints cream and 1 1/2 pints milk, stir until well mixed.  Turn on ice cream freezer.
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Desserts
Vanilla Ice Cream - 1 quart
|
Exchange milk and cream with almond milk and nut butter if allergic to dairy.
|
2 cups whipping cream
2 cups whole milk
3/4 cup sugar
2 teaspoons pure vanilla extract
pinch  salt
|
Wisk  together all ingredients.  Make sure sugar dissolves a bit.  Pour into ice cream maker.  Churn according to your ice cream maker instructions.  Takes about 25 min.
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Desserts
Vanilla Ice Cream - 2  quart
|
Exchange milk and cream with almond milk and nut butter if allergic to dairy.
|
1 cup  milk
3/4 cup  sugar
1 - 16 oz. heavy cream
2 teaspoons pure vanilla extract
1/8 teaspoon  salt
|
In a large measuring cup or bowl with pouring spout cream and milk;  add sugar, vanilla extract and salt  and mix.  Pour into ice cream maker  and churn according to manufacturer instructions.
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Desserts
Wesson Oil Pie Crust
|
Makes 2 pie crusts.
|
2 cups  flour
1 1/2 teaspoons  salt
1/2 cup  Wesson Oil
1/3 cup  cold water
|
Combine 2 cups flour and 1 1/2 teaspoons salt in a bowl.  Make a crater in the middle.
Pour 1/2 cup Wesson Oil in a 2-cup measuring cup, add 1/3 cup water.  Do no stir. Pour liquid into crater.  Using a fork or pastry cutter combine the flour mixture with the liquid.  Shape into 2 balls.  Roll out into 2 pie crusts between wax paper.

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Main Dishes
Basic White Sauce
|
1/4 cup  butter
1/4 cup  flour
1 tsp  salt
1/8 tsp pepper
2 cups  milk
|
Melt butter, gradually mix in flour with salt and pepper.  Gradually add milk.  Cook until gravy consistency.
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Main Dishes
Carne Asada Marinade
|
Paul's Recipe May 2020
|
Beef Flap Meat
garlic grains
very little  cumin
to taste salt & pepper
3 - 4 fresh lemons lemon juice
|
Prepare 5 days ahead.  Seal
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Main Dishes
Carne Asada Stew
|
Crock Pot
Cook Time: 6 hours on low in crockpot
|
3 pounds Carne Asada
2 - 16 oz. cans whole or strips Ortega chilis
2 - 16 oz. cans stewed tomatoes
1 bunch chopped green onions
|
Combine all items in a crockpot and cook on low for 6 hours
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Main Dishes
Cheese Sauce
|
These ingredients make a basic white sauce that turns into a cheese sauce by adding dry mustard and cheddar cheese.1/4 
Serves: 4
|
1/4 cup butter
1/4 cup flour
2 cups milk
1 teaspoon  salt
1/8 teaspoon  salt
2 cups mild cheddar cheese
|
In median sauce pan slowly heat butter until melted and golden not browned, stirring all the while.  Remove from heat.

Add flour, salt, and pepper; stir until smooth.  Add milk, a small amount at a time. stirring after each addition.  Return to heat; simmer 1 minute.

Add mustard and cheese; stir, over low heat, just until cheese is melted and sauce is hot.  Serve over vegetables or use in casseroles
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Main Dishes
Chicken Divine
|
350 degrees
9" x 11" pan
Serves: 4
Cook Time: 30 min
|
2 - 10 oz. boxes frozen chopped broccoli
4 boned - bite size - cooked chicken breasts
2 cans cream of chicken soup
1 teaspoon lemon juice
1 cup mayonnaise
1/4 cup mild cheddar cheese
1/2 cup browned in butter bread crumbs
|
Place chicken and broccoli on the bottom of the pan.  Sprinkle bread crumbs and cheese over mixture.  Bake at 350 degrees for 30 minutes.
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Main Dishes
Chicken Rice Casserole
|
350 degrees
1 1/2 quart covered casserole dish
15 to 20 min
Serves: 6
Cook Time: 15 - 20 min
|
1 cup uncooked long grain rice
1/2 cup chopped onion
1/4 cup  butter
2 1/4 cups  chicken broth
1/2 cup chopped green bell pepper
1/2 cup diced celery
1 1/2 cups bite size cut chicken breasts cooked
1 - 3 oz. can drained mushrooms
|
At medium heat brown and stir rice and onion in butter.  Add broth, green bell pepper and celery.  Cover and cook for 10 to 15 min. until rice is tender, stirring occasionally.  Add cooked chicken and mushrooms and pour everything into a 1 1/2 quart covered casserole dish.  
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Main Dishes
Chili Cheese Rice Casserole
|
350 degrees
9" x 9" or 8" x 8" pan
Serves: 4
Cook Time: 25 - 35 min
|
6 oz. shredded Monterey Jack cheese
8 oz. mild cheddar cheese
1 - 7 oz. can  diced green chilies
2 tablespoons  flour
1/3 cup  milk
4  eggs
1/4 teaspoon  salt
1/8 teaspoon  pepper
|
Spray bottom of casserole pan.  Spread 2/3 of cheese on bottom of casserole pan.  Spread chilies.  To milk whisk eggs, salt, pepper, then flour.  Pour over top of chilies.  Bake at 350 degrees for 25 to 35 min.
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Main Dishes
Chili Cheese Rice Dish
|
350°
9" x 11" pan
Serves: 4
Cook Time: 30 minutes
|
2 cups  water
1 cup rice
1/2 teaspoon  salt
1 clove crushed garlic
1 pint  sour cream
1 pound  Monterey Jack cheese
1 - 4 oz. can  diced Ortega chilies
|
Cook rice, 2 cups water with 1 cup rice.  Combine cooked rice with remaining ingredients and put in a 9 x 13 sprayed baking dish and bake at 350° for 30 minutes
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Main Dishes
Chili Ortega Casserole
|
8 x 12 glass dish   350°
Cook Time: 45 min
|
2 - 4 oz. cans diced Ortega chilies
8 oz. Monterey Jack cheese
8 oz. mild cheddar cheese
2 eggs
1 cup milk
1/2 cup flour
salt & pepper
|

Combine eggs, milk, flour, salt and pepper in a 2 cup measuring cup, whisk until the flour is mixed well.  Make 1 layer of half of the chili Ortega’s, jack cheese and cheddar cheese and pour one cup of the milk mixture over it.  Make a second layer using the remain chili Ortega’s, jack cheese and cheddar cheese and pour the remaining one cup of the milk mixture over it.  
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Main Dishes
Crock Pot - Lickin' Good Pork Chops
|
Cook in a Crock Pot          6 to 8 hours on low         or       3 1/2 hours on high
Cook Time: see "Description" area
|
6 to 8 lean - 1 in. thick pork chops
1/2 cup  flour
2 teaspoons  salt
1 - 10 oz. can  chicken and rice soup
1 1/2 teaspoons  dry mustard
1/2 teaspoon  garlic powder
2 tablespoons  vegetable oil
|
Dredge pork chops in mixture of flour, salt, dry mustard and garlic powder.  Brown chops in oil in a large skillet.  Place browned pork chops in the bottom of the crock pot.  Add the can of soup.  Cover and cook on low or 6 to 8 hours or high for 3 1/2 hours.
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Main Dishes
Crock Pot - Pot Roast of Beef
|
Crock Pot
Low - 10 to 12 hour     High 4 to 5 hours
|
3 - 4 pounds  beef brisket, rump, or pot roast
2 -3 pared and sliced potatoes
2 -3 peeled and sliced carrots
1 - 2 peeled and sliced onion
1/2 cup  beef consommé
to taste salt & pepper
|
Put vegetables in bottom of crock pot.  Salt and pepper meat, then put in crock pot.  Add consumer.  Cover and cook.  When done, remove food with a spatula.
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Main Dishes
Crock Pot Hearty Beef Stew
|
CROCK POT
High 5 to 6 hours
Low 10 to 12 hours
|
2 pounds cut into 1 in. cubes beef
5 peeled - sliced carrots
1 large -diced onion
3 stalks sliced celery
1 - 28 oz. can tomatoes, peeled & chopped
1/2 cup  quick cooking tapioca
1 whole clove
2  bay leaves
to taste salt & pepper
|
Trim all fat from meat.  Put all ingredients in order listed  in CROCK POT.  Mix thoroughly.  Cover and cook:  High 5 to 6 hrs.  or Low 10 to 12 hrs.
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Main Dishes
Easy Enchiladas
|
350°
Cook Time: 30 min
|
1 pound  ground beef
1 dozen  corn tortilla
1 -8 oz. can  tomato sauce
1 - 14.5 can  enchilada sauce
1 package  mild cheddar cheese
|
Brown ground beef, drain fat.  Sauté onion into ground beef until soft.  Add olives.  Grate cheese.  Pour half enchilada sauce and half tomato sauce into a deep pan.  Add water to thin sauce.   When you run out of sauce add more enchilada and tomato sauces and water.  Soften tortillas in sauce one at a time on medium heat.   After you soften each tortilla add meat mixture to each tortilla, adding cheese on top of the meat mixture then rolling each tortilla and placing each in a casserole dish.  When you run out of tortillas spread extra meat mixture over the top if you have any.  When you run out of meat spread cheese over casserole dish. Combine leftover enchilada and tomato sauce in the pan and pour liquid mixture over casserole dish.  Bake at 350 degrees for 30 minutes.

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Main Dishes
Easy Mexican Casserole
|
Belle Hill

350°
Cook Time: 20 min.
|
1 medium chopped onion
1 pound ground beef
1 package taco seasoning mix
1 cup water
1 - 10 oz. can enchilada sauce
1 - 14.5 oz. can drained corn
1 - small can sliced  black olives
3 cups shredded mild cheddar cheese
6 corn tortillas
|
Cook beef & onion until done., drain.  Add taco seasoning and water.  Cook 10 minutes and add corn and 2/3 of olives.  Cut tortillas into 1/4 inch strips, dip into enchilada sauce, place 1/2 in a greased 10 inch casserole dish.  Add 1/2 of meat sauce, then 1/2 of enchilada sauce and 1/2 of cheese.  Layer with remaining second half of meat sauce then 1/2 half of enchilada sauce then second 1/2 of cheese sauce.  Bake uncovered 350 degrees for 20 minutes.  Garnish with remaining 1/3 of black olives.
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Main Dishes
Grandma's Mac & Cheese
|
350°  9 x 11 glass pan
Serves: 6
Cook Time: 1 hour
|
1/2 pound elbow macaroni
3 tablespoons soft butter
2 cups grated mild cheddar cheese
1/2 cup room temperature whipping cream
2 tablespoons minced onions
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons fresh chopped parsley
paprika
|
Cook macaroni per directions on package.  Make a layer of:  macaroni, cheese, and onions, lightly flour, add salt and pepper - repeat layer 2 more times.  After completing 3 layers pour milk evenly over dish to the depth of half of the pan.
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Main Dishes
Green Chili Burrito Meat
|
Large stove pot.


Cook Time: 2 hrs.
Yield: 3 quarts
|
4 - 5 pounds pork roast
3 cans cream of chicken soup
4 medium - chopped onions
3 - 7 oz. cans chopped Ortega chilis
1 1/2 cups water
2 cubes chicken bullion
chicken bullion
|
Roast Pork - String meat - add water with bullion cubes.  Add remaining ingredients to meat and simmer for 2 hours on stove.  Serve in flour tortillas.
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Main Dishes
Green Chili Chicken
|
Large pot
Cook Time: 35 - 45 min
|
1 whole  chicken
2 teaspoons  chili powder
1/4 - 1/2 teaspoon  cayenne pepper
1 teaspoon  cumin
1 teaspoon salt
1 tablespoon  oil
2 cloves pressed garlic
1/2 cup finely diced onion
1 - 4 oz. can  diced green chilies
3/4 cup  chicken broth
2 tablespoons  flour
2 tablespoons  water
1/2 cup room temperature sour cream
|
Rub the outside of the chicken with chili powder, cayenne pepper, cumin, and salt.  Heat oil in a Dutch oven.  Brown chicken on all sides.  Add garlic, onions, green chilies, and chicken broth.  Cover and simmer on stove  35 to 45 minutes.  Remove chicken to platter, draining juices back into pan.  Skim fat from sauce in pan.  Blend together flour and water, stir into sauce.  Cook, stirring constantly, until thickened.  Stir in sour cream.  Carve chicken and serve with sauce.
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Main Dishes
Hamburger in White Sauce (Graveyard Stew!)
|
Serve with mashed potatoes
Serves: 4
|
1 pound  ground beef
1/4 cup  butter
1/4 cup  flour
2 cups  milk
|
Brown ground beef, drain.  In a medium saucepan, slowly heat butter just until melted and golden, not browned, stirring all the while.  Remove from heat.  Add flour, salt, and pepper, stir until smooth.  Add milk, a small amount at a time, stirring after each addition.  Return to heat.

Over medium heat, stirring constantly until thick.  Reduce heat; simmer 1 minute.   Add browned ground beef and serve over mashed potatoes.
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Main Dishes
Lasagna - 2 Pans
|
350° 30 min. if dish is warm; or cook 45 min or hot thoroughly if dish is from refrigerator
9" x 11" glass dish - makes 2 pans
Serves: 6
Yield: 6  people each pan
|
2 pounds  ground beef
1 chopped  yellow onion
2 - 1 pound cans chopped tomatoes
2 - 6 oz. cans  tomato paste
2/3 cup  water
2 cloves minced garlic
2 teaspoons oregano
2 teaspoons  pepper
16 oz.  lasagna noodles (1 pound)
24 oz. shredded mozzarella cheese
16 oz.  Velveeta cheese slices
1 cup grated parmesan cheese
|
Cook ground beef with onions, drain fat, add canned tomatoes, tomato paste, water, garlic, oregano. and pepper.  Simmer 30 minutes  Cook lasagna noodles as package directs.

Spray Pam on bottom and sides of 2,  8 x 12 pans.  Spread a very, very small amount of thin sauce in the bottom of each pan.  Assemble 3 equal layers in each pan of - 3 lasagna noodles, sauce, mozzarella cheese, Velveeta cheese, and parmesan cheese.

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@@@@@
Main Dishes
Macaroni and Cheese - Quick
|
4 to 5 minutes under a broiler
Serves: 4
Cook Time: 4 to 5 minutes
|
1/2 pound  elbow macaroni
3 tablespoons  soft butter
2 cups  medium cheddar cheese
1/2 cup room temperature whipping cream
2 tablespoons onions
2 tablespoons  parsley
1 teaspoon  salt
1/4 teaspoon  pepper
paprika
|
Prepare macaroni noodles  according to package directions.   In a bowl combine the remaining ingredients with the cooked macaroni.  Mix well and pour into a shallow Pam sprayed 3 qt. baking pan.  Place under a broiler 4 to 5 minutes or until brown.
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Main Dishes
Meat Loaf
|
I make 2 small meat loafs
350°
8 x 12 glass pan
Serves: 12
Cook Time: 2 hours
Yield: 3 pound meatloaf
|
2 pounds  ground beef
1 roll Jimmy Dean Original Sausage
1 small - chopped yellow onion
2 eggs
1/2 cup dry Italian bread crumb
2  salt & pepper
2 - 8 oz. cans  tomato sauce
|
Spray bottom and sides of pan with Pam spray.  Combine all of the ingredients except tomato sauce.   Form 2 meat loafs and place in pan.  Pour tomato sauce over the 2 meat loafs.  Add water to pan (not over meat loaf) to approximately 1/2 inch.
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Main Dishes
Quiche
|
300° 
Serves: 4
Cook Time: 1 hour
|
1 pie shell
6 eggs
3/4 cup milk
1/2 pound Monterey Jack cheese
1/2 pound mild cheddar cheese
2 tablespoons diced Ortega chilies
salt & pepper
1 bunch chopped green onions
2 - 3 chopped tomatoes
|
Combine all ingredients and pour into raw pie shell and bake at 300 degrees for 1 hour.
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Main Dishes
Reuben Casserole
|
20 minutes plus 10 minutes
400 degrees
9 " x 11" pan
Serves: 8
Cook Time: 30 minutes
|
6 slices cubed rye bread
1 - 16 oz. can drained and rinsed sauerkraut
1 pound deli sliced cut into strips corned beef
3/4 cup  Russian Salad Dressing
2 cups shredded Swiss cheese
|
Preheat oven to 400°.  Spread bread cubes in the bottom of a 9 x 13 cooking sprayed baking dish.  Spread sauerkraut evenly over bread cubes, then layer with corned beef strips. Pour dressing over dish.   Spray aluminum foil with cooking spray.  Cover dish with sprayed side of foil down.  Bake for 20 minutes.  Remove foil, sprinkle dish with cheese and bake uncovered for 10 minutes or until cheese is melted and bubbly. 
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Main Dishes
Salisbury Steak
|
Serves: 4
|
2/3 cup canned reduced sodium fat-free beef broth
2 teaspoons  tomato paste
3/4 teaspoon  flour
1/2 teaspoon  Dijon style mustard
1 pound lean ground beef
2 tablespoons minced flat-leaf parsley
1 tablespoon minced onion
1 teaspoon Worcestershire sauce
1/4 teaspoon sea salt
1/8 teaspoon pepper
2 teaspoons oils
chopped parsley
|
Combine broth, tomato paste, flour and mustard in a small bowl, whisk until well combined.

Combine beef, flat leaf parsley, onion, Worcestershire sauce, salt and pepper in a separate bowl, mix well.   Shape into 4 (1/2-inch thick) ovals.  In a large nonstick skillet, heat oil over medium-high heat.  Add beef and cook 7 minutes, turning occasionally, or until desired degree of doneness.  Remove to serving plates.

Add broth mixture in first paragraph to pan; cook and stir until slightly thickened and reduced to about 1/2 cup.  Spoon over beef and sprinkle with chopped parsley.
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@@@@@
Main Dishes
Spaghetti
|
Dan Johnson's
Serves: 6
|
1 -2 pound ground beef
1 pound ground Italian sausage
1 large - chopped onion
1 chopped red bell pepper
1 can small chopped black olives
2 cans diced garlic/Italian tomatoes
2 - 16 oz. cans tomato sauce
2 - 16 oz. cans tomato paste
1 can  mushrooms
|
Brown ground beef, with onions and garlic in a large pot.  Add remaining ingredients except spaghetti.  Simmer 3 to 4 hours.    Before serving, cook spaghetti. Drain and rinse.    Pour sauce over spaghetti.
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@@@@@
Main Dishes
Stuffed Green Bell Peppers
|
350 degrees
9" x 11" baking dish

Serves: 4
Cook Time: 20 minutes
|
6 cut - bite size medium green bell peppers
1 pound ground beef
1/3 cup chopped onion
1 tablespoon fat
2 cups stewed tomatoes
3/4 cup cooked rice
2 tablespoons Worcestershire sauce
1 cup shredded mild cheddar cheese for top of peppers
|
Pre-cook peppers for 10 minutes in a steamer.  Combine all of the ingredients and place ingredients in peppers.  Place peppers in a baking dish and place remaining meat mixture in the bottom of the pan.  Spread cheese over the meat in the peppers.
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Main Dishes
Sweet and Sour Meat Balls
|
350°
10 min
Serves: 6
Cook Time: 10 min
|
1 bottle sweet and sour sauce
1 pound  ground beef
1/2 pound  pork sausage
1  egg
1/3 cup  dry Italian bread crumb
1/2 teaspoon  onion salt
1/4 cup  milk more if meatballs are dry
1/2 teaspoon garlic salt
1 can small pineapple tidbit
cooked rice to use under meat balls
1/4 cup minced onion
|
Mix: ground beef, sausage, egg, bread crumbs, onion salt, milk, garlic salt and onion together.   Form meatballs into 1 inch balls. Cook meatballs in a 350° oven for about 10 minute on a foil cookie sheet covered with oil spray.   Heat sweet and sour sauce with pineapple and cover meatballs and serve over cooked white rice.
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Main Dishes
Sweet and Sour Pork
|
350°
Serves: 4
Cook Time: 1 hour
|
1 large - bite size cut green bell pepper
2 1/2 cups pineapple chunks
1/2 cup firmly packed brown sugar
1/2 cup vinegar
1/3 cup soy sauce
3/4 cup catsup
2 tablespoons cornstarch
1/2 teaspoon salt
1 large - bite size cut onion
|
Mix cornstarch, sugar, vinegar, soy sauce, ketchup, salt and pineapple juice in a saucepan.  Cook until thick.  Add pineapple, onion and green pepper.

Trim pork.  Dip pork in egg and coat with mixture of flour and salt.    Cook in a frying pan with a small amount of oil until tender and light brown.  Remove from pan and combine with sauce.  Bake at 350 degrees for 1 hour.
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Main Dishes
Tamale Pie
|
8 x 12 glass dish
350°
Serves: 6
Cook Time: 30 minutes
|
1 - 2 clove to taste garlic
1 large - chopped onion
1 cup cornmeal
1 - 4 oz. can black olives
3 cups tomato sauce
2 cups milk
1 teaspoon chili sauce
salt & pepper
1 pound ground beef
|
Brown ground beef with onion and garlic, drain fat.  Add the remaining ingredients.  Spray Pam on the sides and bottom of an 8x 12 glass pan.  Pour everything into the glass dish and bake at 350° for 30 to 45 minutes.
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Main Dishes
Wieners, Potatoes and Cheese
|
400° wieners  
Serves: 8
Cook Time: 15 min
|
8  wieners
1 package  Idahoan Instant Potatoes
shredded mild cheddar cheese
|
Put aluminum foil on a cookie sheet.  Boil 2 cups of water,  pour potatoes in the water and stir.  Slice wieners length wise, but do not separate them.  Place them on the cookie sheet with the flat sides up.  Put the in the 400° heated oven for 10 minutes.  Spoon cooked potatoes on the open wieners.  Place slices of cheddar cheese on top of the potatoes.  Place in oven for an additional 10 minutes or until the cheese has melted and hot dogs are hot.
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Salads
Avocado Cucumber Tomato Salad
|
Serves: 3
|
2 avocados
1/4 cup cilantro
1  cucumber
1 medium lemon
1/2  red onion
1 Roma cilantro
1  zucchini
1/8 teaspoon  pepper
1 teaspoon  salt
2 tablespoons  olive oil
|
Cut vegetables and herbs.  Add olive oil, salt, pepper and squeeze lemon.
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Salads
Bean Salad
|
Serves: 4
|
1 - 14 1/2 can  green beans, blue lake cut
1 - 14 1/2 can  yellow wax beans
1 - 14 1/2 can  kidney beans
1 - 14 1/2 can  garbanzo beans
1/2 cup sliced thinly celery
1 medium sliced thinly green bell pepper
1 medium sliced thinly onion
1/2 cup  sugar
1/2 cup oil
3/4 cup vinegar
|
Drain well all vegetables and place together in a bowl.  In a separate bowl make dressing: pour oil, vinegar and sugar together and mix.  Pour dressing over vegetables and refrigerate for 4 to 8 hours, stirring occasionally, before serving.
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Salads
Broccoli Salad
|
Serves: 8
|
1 1/2 - 2 pounds raw - bite size pieces broccoli
1/3 cup chopped green onions
1/2 cup shelled sunflower seed
1/2 cup  raisins
6 crisp -cooked bacon strips
3/4 cup mayonnaise
1/3 cup sugar
1 1/2 tablespoons vinegar
|
Salad:  Cook bacon.  Combine broccoli, bacon, onion, sunflower seeds and raisins.
Dressing:  Combine Mayonnaise, sugar and vinegar.  Stir into salad.  
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Salads
Chicken & Rice Salad
|
Serves: 6
|
4 - 5 chicken breasts
1 1/2 cups raw rice
chicken broth
1 cup diced celery
3 - 4 tablespoons  pimento
2 stalks chopped green onions
1 - 10 oz. box frozen petite peas
1 - 2 small bag  slivered almonds
1 cup mayonnaise
2 pinches green curry
to taste salt & pepper
|
Shred chicken.  Cook the 1 1/2 cups of raw rice in chicken both according to the rice package.  Once the rice is cooled and the chicken is shredded, combine all of the ingredients except the mayonnaise and curry.  In a separate bowl mix together the mayonnaise and curry and mix it into the chicken and rice mixture you have made.  Serve cold.
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Salads
Chicken and Pineapple Salad
|
4 large - cans cut bite size chicken breasts
1 large - can pineapple chunks
2 - 3 stalks slices celery
1 small - pkg slivered almonds
1 can sliced water chestnuts
1 can Chinese dry crunchy noodles
to taste salt & pepper
|
Cook chicken in chicken broth,  r buy a whole cooked chicken.  Cool cooked chicken then cut into bite size pieces.  Mix chicken, pineapple, celery, almonds, and water chestnuts  in a bowl and cover with mayonnaise and salt and pepper to taste..  Serve salad over crunchy noodles.
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Salads
Chicken Pasta Salad
|
Serves: 6
|
3 - 5 cooked chicken breasts
1 - 8 oz. package curly noodles
3 - 4 stalks diced celery se celery tops to cook chicken
1 small - diced red onion
to cover salad mayonnaise
to taste green curry
to taste salt & pepper
|
Poach chicken in chicken broth with celery tops, garlic powder and salt and pepper.  Cook noodles per noodle package directions.  Cook chicken and noodles.  Combine chicken, noodles, celery, and red onion in a bowl.  Mix together mayonnaise and curry together and mix into the chicken and noodle mixture, salt and pepper to taste and serve cold.
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Salads
Cool Whip, Jell-O, Cottage Cheese Salad
|
Serves: 10
|
1 qt cottage cheese
2 cartons small Cool Whip
1 box large peach jell
1 can large peaches cut into bite size pieces
|
Mix cottage cheese, Cool Whip and dry Jell-O together.  Add bite size pieces of fruit compatible to flavor of Jell-O.  Mix well.  Refrigerate until serving.
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Salads
Emerald Salad
|
Serves: 8
|
1/2 cup chopped green onions
1 cup chopped celery
1/2 cup crushed cashew nuts
1/2 cup cooked, crumbled bacon
1 - 10 oz. (10-ounce) package frozen petite peas
1 cup sour cream
to taste salt & pepper
to taste garlic powder
|
Combine first five ingredients in a bowl and mix.  Add sour cream, salt, pepper, and garlic powder and mix until everything is thoroughly covered.  Refrigerate until served.
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Salads
Grandma's  Potato Salad
|
Serves: 8
|
6 large - peeled russet potatoes
2 hard boiled - chopped eggs
1 yellow medium - chopped small onion
to taste Del Monte Sweet Pickle Relish
to taste French's mustard
to cover salad mayonnaise
to taste salt & pepper
|
Peel, quarter and boil potatoes.  When they are tender enough that a fork pulls out and the potato falls, but are not crunchy, or falling apart or crumble;  remove from heat  Drain and let them cool.  Chop onions and eggs.  In a small bowl combine pickle relish, mayonnaise and mustard, add eggs and onions.  Cut cool potatoes into bite size pieces and put into a bowl.  Cover potatoes with mayonnaise dressing mix, add salt and pepper.  Taste.  Add more of the dressing ingredients, also salt and pepper to your taste if desired.
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Salads
Hot Salad
|
Serves: 12
|
2 bags small - shredded or 1 med. head cabbage carrots ok - or 1 large bag ok
3 large sturdy - bite size tomatoes
2 bunches chopped cilantro
2 fresh - seeds removed jalapeno peppers may need more than 2
1 bottle to cover salad to taste & wetness Wishbone Italian Dressing
8 oz. shredded Monterey Jack cheese may need more to taste
|
Combine cabbage, tomatoes and cilantro.  Dice jalapenos.  Add the amount of jalapenos to desired hotness. It get hotter as it sits.  Cover salad with dressing and toss.  Determine amount of dressing by wetness. Add cheese last and toss gently.  Let marinate 1 hour in refrigerator before serving.
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Salads
Jell-O Salad
|
9 x 13-in pan sprayed
Serves: 8
|
1 package large strawberry Jell-O
1 can large - drained crushed pineapple
2 boxes frozen strawberries
2 smashed bananas
1/2 cup chopped pecans
1 carton small sour cream
|
In a large bowl, prepare Jell-O per instructions on box (use 1/2 hot water to melt Jell-O then and 1/2 ice cubes to cool it down).  Add drained pineapple, drained strawberries, banana, and pecans. Mix well. Pour into 9 x 13-inch pan.  Place in refrigerator.  Once set, cover with sour cream.  Place in refrigerator until time to serve.
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Salads
Macaroni Salad
|
Serves: 8
|
4 cups  elbow macaroni
1 can quartered black olives
1 cup quartered thick sliced bread & butter pickles more if preferred
1/2 cup mayonnaise
to taste salt & pepper
2 hard boiled - chopped fine eggs
to taste mustard
to taste bread and butter pickle juice
|
Put a large pan of 6 cups of water on the stove to boil.  When it comes to a boil, add the whole box (1 pound) of macaroni to the pan.  Return to a boil and cook for 7 minutes stirring occasionally.  Test to make sure the macaroni is done enough.  Remove from heat, drain, rinse and pour into a large bowl. Quarter black olives, cut pickles in medium size pieces and chop eggs fairly fine and add all 3 items to the macaroni.  Mix together mayonnaise, mustard, pickle juice, salt and pepper.   Cover the macaroni with the mayonnaise dressing. Add more dressing if needed.   Refrigerate until serving.
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Salads
Picnic Sweet Potato Salad
|
3/4 cup = 1 serving
Serves: 13
|
4 medium - peeled & cubed sweet potatoes cooked
3 medium - peeled & chopped apples
6 strips cooked and crumbled bacon
1/4 cup chopped onion
3 tablespoons minced - fresh parsley
1/2 teaspoon  salt
1/4 teaspoon  pepper
2/3 cup  oil
2 tablespoons  red wine vinegar
|
Place sweet potatoes in a pot, cover with water.  Bring to a boil.  Reduce heat; cover and cook 10-15 min. or just until potatoes are tender.  Drain.  Transfer to a large bowl; cool to room temperature. Cut potatoes and apples into bite size pieces.  Crumble bacon.   Add apples, bacon, onion, parsley, salt, and pepper to the potatoes.  
In a small bowl whisk oil and vinegar; pour over salad and toss gently to coat.  Chill until serving.
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Salads
Rice Salad
|
Serves: 6
|
1 cup sliced stuffed green olives
1 jar chopped marinated artichoke heart
4 chopped green onions
1 small - chopped green bell peppers
1 teaspoon  green curry powder
1 cup  mayonnaise
2 boxes chicken flavored rice
|
Cook rice - then cool.  Add curry powder to mayonnaise.  Combine rice, mayonnaise and remaining ingredients in a bowl.   Refrigerate and serve when ready.
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Salads
Taco Salad
|
Serves: 4
|
1 pound  ground beef
1 package taco seasoning mix (optional)
1 - 4 oz. can  sliced  black olives
1 can  kidney beans
1 bag  salad greens
1 cut tomato
1 cup  mild cheddar cheese
1 bag  corn chip
Catalina salad dressing
|
Brown ground beef.  Use taco seasoning package if desired.   Assemble salad:  Lettuce, tomatoes,  meat, beans, and olives.  Cover with dressing and cheese. Crush  corn chips and spread over salad.   Serve
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Sides
Au Gratin Potatoes
|
350 degrees
13 x 9 pan
1 1/2 hrs. or until potatoes are done.
Serves: 6
Cook Time: 1 1/2 hours
|
4 large - peeled russet potatoes thinly sliced rounds
8 - 10 oz. shredded medium cheddar cheese
1 small - diced onion
to spread flour
salt & pepper
|
Make a layer of:  potatoes, cheese, and onions, lightly flour, add salt and pepper - repeat layer 2 more times.  After completing 3 layers pour milk evenly over dish to the depth of half of the pan.
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Sides
Best Company Potatoes
|
375°
Serves: 8
Cook Time: 50 min
|
2 pounds frozen hash brown cubes
1/2 cup melted butter
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons minced onions
1 can  cream of chicken soup
1 pint  sour cream
2 cups grated mild cheddar cheese
2 cups crushed corn flakes
1/4 cup  butter or spray corn flakes with Pam
|
Thaw potatoes.
Potatoes:  Combine in a bowl - hash browns, salt, pepper, onions, soup, sour cream and cheddar cheese.  Melt butter and pour in bowl, add cornflakes and mix until cornflakes are covered with butter add more butter if needed.  Spoon mix into a greased 9 x 13-inch pan and cover with cornflake mixture and bake.

Topping:  Pour cornflakes into a bowl.  Melt butter and pour it over the cornflakes.  Mix
Spread the cornflakes over the potatoes.  Bake at 375° for 50 min.


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Sides
Bev's New Salsa
|
May 2020
|
1 can  Fire Roasted Tomatoes
2 chopped jalapenos
4 -5 chopped green chili peppers
1/2 chopped onion
to taste granulated garlic
to taste pepper
1 bunch cilantro
to taste ground cumin
1 chopped New Mexico chili
to taste salt
|
Combine all ingredients.  Sit overnight.
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Sides
Bread and Butter Pickles
|
Use mason jars for canning.
|
1 gallon cucumber
8 large onions
2 chopped green bell peppers
1/2 cup  salt
5 cups  sugar
1 1/2 teaspoons  turmeric powder
1/2 teaspoon  ground cloves
3 tablespoons  mustard seeds
1 teaspoon  celery seed
5 cups vinegar
|
In a large container mix together the first 4 ingredients - let it  stand for 3 hours - drain liquid.  In a large pot, combine the sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from the heat.   Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 10 minutes in boiling-water.

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Sides
Broccoli, Rice and Cheese Casserole
|
350°
13 x 9-inch sprayed pan
Serves: 6
Cook Time: 1/2 hour
|
2 tablespoons  butter
1 small - diced yellow onion
1 can cream of mushroom soup
1 jar approx. 8 oz. Cheese Whiz
1 cup instant rice
1 - 10 oz. box broccoli
|
Melt butter.  Sauté onion in a large pan. Add broccoli and cook until broccoli is warm.   Add cream of mushroom soup, and Cheese Whiz until completely melted.  Add rice, salt and pepper.  Pour mixture into baking dish and bake for 30 minutes at 350°.
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Sides
Cheese Bread
|
350°
Serves: 6
Cook Time: 1 hour
|
1 - 8 oz. brick mild cheddar cheese
1 cup mayonnaise
2 pinches minced garlic
1 bunch chopped green onions
soft butter
|
Shred cheddar cheese.  In a bowl mix together cheese, mayonnaise, garlic and green onions.  Cut length wise 1 loaf of French bread.  Butter both the top and bottom of the bread.  Spread the cheese mixture on both sides of the bread and sprinkle with seasoned salt and parsley.  Wrap each piece, top and bottom separately in foil, tenting loosely over the cheese mixture.  Bake at 350° for 1 hour.  Slice to serve.
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Main Dishes
Chicken Rice Casserole (Duplicate?)
|
350 degrees
15 to 20 min
9 x 11 pan

Serves: 4
|
1 cup uncooked long grain rice
1/2 cup chopped onion
1/4 cup butter
2 1/4 cups  chicken broth
1/2 cup chopped green bell pepper
1/2 cup diced celery
1 1/2 cups cooked bite size pieces chicken breasts
1 - 3 oz. can drained- sliced mushrooms
|
At medium heat brown in butter; onion and rice, stirring constantly.  Add chicken broth, cover and cook for 10 min.  Add green peppers and celery, cover and cook 10 to 15 min. until rice is tender, stirring occasionally.  Add chicken and mushrooms.  Pour into a 1 1/2 quart casserole dish.  Bake at 350 degrees for 15 to 20 min.
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Sides
Dried Beef Log
|
1 - 8 oz. package soft cream cheese
1/4 cup  Parmesan cheese
1 tablespoon  prepared horseradish
1/3 cup chopped stuffed green olives
1 jar small dried chip beef
|
In a bowl combine all ingredients except chipped beef.  On wax paper, shape mixture into 2, 6-inch logs, 1 1/2-inch diameter.  Wrap and chill several hours.  Snip chipped beef.  Roll logs in chipped beef and serve.
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Sides
Chex Mix
|
Microwave 40 sec. butter
Microwave 5 to 6 min. Mix
|
3 cups  Corn Chex
3 cups  Wheat Chex
3 cups Rice Chex
1 cup Mixed Nuts
6 tablespoons butter
2 tablespoons  Worcestershire sauce
1 1/2 teaspoons  seasoned salt
3/4 teaspoon garlic salt
1/2 teaspoon  onion powder
1 cup  pretzel
1 cup  bagel chips
|
Microwave butter for 40 sec. in a small bowl; stir in seasonings.  Pour over Rice Chex, Wheat Chex, Corn Chex, nuts, pretzels, and bagel chips.  Microwave complete mix on high 5 to 6 min. stirring every 2 min.  Spread on towel to cool.
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Sides
Salsa Benefield
|
1 can large - whole tomato
to taste garlic salt
to taste cumin
dash lemon peel
3 diced jalapeno peppers
to taste pepper
pepper
|
Combine ingredients, mix and serve.  For less chunky salsa use a blender.
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Sides
Scalloped Corn Country Style
|
350°
13 x 9-in baking dish - sprayed
Serves: 6
Cook Time: 60-80 min
|
1 can  cream-style corn
1 can  whole kernel corn
1 cup sour cream
12 eggs
1 box small cornbread mix
1 stick butter
|
In a bowl mix together everything except cornbread mix and butter.  Pour batter into the baking dish.  Sprinkle cornbread mix over batter and lightly stir with a fork.

Melt butter and pour over the top.  DON'T STIR.

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Sides
Spanish Rice
|
Serves: 10
Cook Time: 15-20 in
|
3 cups uncooked rice
1 - 2 tablespoon oil
1 can consommé
1 - 8 oz. can tomato sauce
to taste garlic powder
salt & pepper
1 medium - chopped onion
4 chopped green California Chilies
|
 Pour oil in bottom of large saucepan.   Pour 3 cups rice into oil and brown lightly. Add onions and chilies.  Using beef consume, tomato sauce and water make sure you have a total of 6 cups of liquid.  Pour the 6 cups of liquid into the saucepan of rice.  Sample to taste.  Bring to a boil.  Reduce heat, cover and simmer for 15 to 20 minutes.    Sample to taste.
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Sides
Spinach Dip
|
1 - 10 oz. package frozen spinach
1 package Knorr Vegetable Soup & Recipe Mix
16 oz.  sour cream
1 cup mayonnaise
1 - 8 oz. can water chestnut
3 stalks chopped green onions
|
Squeeze water out of frozen spinach.  Combine spinach with the remaining ingredients.   Hollow out loaf of bread, cutting inner pieces into bite sizes.  Provide more pieces of bread if necessary.  Pour dip into hollowed out loaf and serve.
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Sides
String Bean Onion Casserole
|
350 Degrees    
1 1/2 quart baking dish
30 min. plus 5 min.
Serves: 4
Cook Time: 30 min.
|
2 - 14 1/2  oz. cans green beans - blue lake cut
1 1/3 cups French's Original Crispy Fried Onions
3/4 cup milk
1 - 10 1/2 can cream of mushroom soup
1/8 teaspoon  French's Original Crispy Fried Onions
|
Combine soup, milk and pepper in a 1 1/2 -quart baking dish; stir until blended.  Stir in beans and 2/3 cup French Fried Onions.   Bake at 350°F for 30 minutes or until hot. Stir.  Sprinkle with remaining 2/3 cup onions.  Bake 5 minutes or until onions are golden.
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Sides
Veggie Appetizer Squares
|
375°  
Baking sheet
Serves: 8
Cook Time: 10 min
|
1 - 8 oz. package  refrigerated crescent dinner roll
2 cups finely chopped assorted vegetables
1 (15-ounce) can Rondelle Lite Garlic & Herb Spreadable
1/4 cup  sour half and half
|
Preheat oven to 375°.  Separate dough into 2 rectangles.  Press onto bottom and 1/4-inch up sides of 13 x 9-inch baking pan to form crust.  Firmly press perforations to seal.  Bake 10 minutes.  Cool.  Mix cheese and sour cream half and half.  Spread over crust.  Top with vegetables.  Cover, refrigerate.  Cut into squares and serve.  Makes 24
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Sides
Wanda's BBQ Beans
|
Large Stove Pot
Serves: 12
Cook Time: Several Hours
|
1 pound  bacon
1 chopped onion
1 pound  hamburger
1 can large pork and beans
1 - 14.5 oz. can butter beans
1 - 14.5 oz. can kidney beans
1 cup  catsup
3/4 cup brown sugar
6 tablespoons  white vinegar
3 tablespoons  liquid smoke
to taste garlic powder
to taste salt & pepper
|
Cook onion with bacon that has been cut into small pieces and cooked until crisp.   Brown ground beef.   In a large pot, place bacon, onions, ground beef and remaining ingredients.  Simmer on low for several hours.  For larger quantity add more beans.
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Sides
Zucchini Casserole
|
350° 
13 x 9-inch sprayed dish
Cook Time: 45 to 60 min
|
6 cups chopped zucchini
1 cup shredded carrot
1 can cream of chicken soup
8 oz. sour cream
1 large - chopped onion
1 package Chicken Stove Top Dressing
1/4 cup melted butter
|
Melt butter. Mix together stove top dressing with butter.  In a bowl mix together the first 5 ingredients.  Add half of the dressing to the bowl mix.  Spoon mixture into baking dish.  Take the remaining dressing and spread it on top.  Bake for 45 to 60 minutes.
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Sandwiches
Chicken Apple Sandwiches
|
1 - 12 oz. can drained chicken
1/2 cup  mayonnaise
1 tablespoon  lemon juice
1 1/2 cups grated Swiss cheese
2 stalks chopped celery
1 chopped - finely apple
12 slices  bread
1/4 cup soft butter
|
Stir the mayonnaise, lemon juice, butter and celery in a small bowl.  Stir in the chicken and apple.  Arrange the lettuce on the bread slices.  Spread mixture on bread, add cheese.
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Sandwiches
Chicken Salad Sandwiches
|
Serves: 2
|
1 can  chicken
1/3 cup sliced green olives
to cover mayonnaise
|
Combine chicken breast meat with green olives.  Add more olives if desired.  Cover with desired amount of mayonnaise and serve on white bread with lettuce.
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Sandwiches
Hot Roast Beef Sandwiches
|
350 degrees
baking sheet
Serves: 12
Cook Time: 15 to 20 min.
|
1/4 cup  mayonnaise
1/4 cup  spicy mustard
3 - 4 tablespoons poppy seeds
3 tablespoons grated onions
1 tablespoon  horseradish mayonnaise
dash  Worcestershire sauce
12 soft - sliced in half hamburger buns
1 pound thinly sliced roast beef
8 oz. sliced provolone cheese
8 oz.  American cheese
|
Mix together the mayonnaise, mustard, poppy seeds, onions, horseradish mayonnaise, and Worcestershire sauce.  Taste the dressing and adjust the ingredients however you wish.  To assemble, spread the dressing on the top and bottom buns.  On the bottom bun, lay on some provolone, roast  beef and American cheese and place the top bun on top.  Repeat with the next sandwich.  Wrap each sandwich in a foil square, and either bake right away or keep in the refrigerator.  To bake, put sandwiches on a baking sheet in the oven until buns are slightly crusty and cheese is melted, 15 to 20 min.
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Sandwiches
Robust Italian Chicken Sausage Croissant Melt
|
350 degrees
non-stick baking sheet
Cook Time: 8 - 10 min.
Yield: 16
|
2 packages refrigerated croissant dough
1 package  Robust Italian Chicken Sausage
2 tablespoons  olive oil
1 sliced red bell pepper
1 sliced green bell pepper
1 sliced - white onion
1 pound thinly sliced Picante Provolone Cheese
|
Heat olive oil in a sauté pan over medium heat.  Add peppers and onions to the pan and sauté until tender.  While peppers and onions are cooking, slice sausage lengthwise then slice each length in half.  On a clean surface, separate the croissants into triangles. Place sausage near the widest end of triangle and top with a few slices of peppers and onions.  Finish with half slice of cheese.  Starting from the widest side of croissant, fold the end over the mixture and then roll the croissant dough securing the end on under the bottom.  Place on a non-stick baking pan for 8 - 10 min. or until golden brown.
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Sandwiches
Tuna Sandwich
|
Serves: 4
|
2 - 5 oz. cans drained albacore tuna in water
1/2 cup  mayonnaise
1/2 cup chopped celery
1 tablespoon  sweet pickle relish
1 teaspoon  yellow mustard
tomato
lettuce
bread
|
Mix ingredients together and spread on your choice of bread adding tomato and lettuce.
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Soups
Albondigas
|
Serves: 8
|
2 bunches chopped carrots
1/2 chopped green bell pepper
1 whole yellow chili
1 whole onion
1 head whole garlic
1 1/2 gallons  water
4 stalks chopped celery
1/4 bunch whole cilantro
12 oz.  tomato puree
1 pound  ground beef
1/4 teaspoon  salt
1  egg
1/4 cup rice
|
Mix ground beef, 1 egg, salt  and 1/4 cup of rice to form 1" meatballs.

Boil water, add onion, garlic, cilantro & whole chili.  Return to boil - cook a while.  Add raw meatballs - cook for a while.  Add celery, carrots, bell pepper. tomato puree, salt and pepper.  Cook until just tender.  Remove whole vegetables, (yellow chili, onion, garlic head and cilantro) before serving.
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@@@@@
Soups
Cheese, Chili, and Potato Soup
|
Serves: 4
|
3 medium tomatoes
1 large onion
6 raw green California Chilies
to taste salt & pepper
to taste garlic powder
to taste cumin
6 peeled - cut into small cubes potatoes
1 - 8 oz. package  Monterey Jack cheese
to cover potatoes water
|
Fry tomato, onions  and chilies in a large saucepan.  Add salt, pepper, garlic salt and cumin.    Add enough water to cover the potatoes.  Bring water to a boil and cook potatoes until tender,

Add grated cheese.  After cheese melts, serve.

If you want to make it a creamed soup:  remove the onions and chilies and puree the cooked potatoes and tomatoes in the water.  Then return the onions and chilies to the pureed mix.  Add cheese.  (I prefer cheddar cheese instead of jack cheese when I make this a creamed soup.)  Finish with adding half & half
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Soups
Clam Chowder - New England
|
Serves: 4
|
3 - 6.5 oz. cans  minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrot
3/4 cup  butter
3/4 cup  flour
1 quart half-and-half
2 tablespoons  red wine vinegar
1 1/2 teaspoons  salt
to taste pepper
|
Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots.  Add water to cover, and cook over medium heat until tender.  Meanwhile, in a large, heavy saucepan, melt butter over medium heat, whisk flour until smooth. Whisk in cream constantly stirring until thick and smooth.  Stir in vegetables and clam juice.  Heat through, but do not boil.  Stir in clams just before serving.  If they cook too much they get tough.  When clams are heated through, stir in vinegar, and season with salt and pepper.
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@@@@@
Soups
Italian Sausage Soup
|
Serves: 8
|
1 pound  Italian mild sausage (also know as sweet)
1 medium - chopped yellow onion
2 - 1 pound cans tomatoes, peeled & chopped
6 cups  chicken broth
2 teaspoons  basil
1/2 teaspoon  salt
1 1/2 cups small elbow macaroni
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Take skin off sausage if in cases and smash in small pieces for about 5 minutes, until pink is gone.  Add onions and cook uncovered for an additional 5 minutes.  Add remaining ingredients except macaroni and bring to a boil.  Add macaroni and cook until tender.  Add salt and serve.
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Soups
Jorge's Ceviche
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Large Bowl
Serves: 12
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1 pound  crab or imitation crab
1 pound  bay shrimp
1 quart Clamato juice
4 - 7 oz. cans  El Pato  (Tomato?) Sauce
1 diced cucumber
1 bunch coarsely chopped cilantro
1 diced red onion
1 firm - diced avocado
2 stalks diced celery
to taste lemon juice
to taste garlic salt
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Combine all ingredients in a bowl and chill at least overnight.  Eat alone or with tortilla chips.

You can add:  white fish, baby clams, abalone, octopus, catsup, tomato juice, salsa.  If using white fish, clams, abalone, and octopus make sure they are shredded.
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Soups
Vegetable Beef Soup
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Serves: 2
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1 - 14.5 oz. can  stewed tomatoes
1 - 8 oz. can  tomato sauce
1 package  Lipton Onion Soup Mix
2 cups  water
1 - 10 oz. packet frozen mixed vegetables
1 teaspoon  sugar
1 pound  ground beef
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Brown ground beef.  Add all other ingredients.  Cook on medium to a boil.  Serve when ready to eat.