Salsa Sambrosa

 

 

   3 tomatoes, canned, with liquid, chopped 

   3 tablespoons tomato paste 

   1 can green chilies

   1 teaspoon vinegar 

   1 teaspoon salt 

     1/8  teaspoon black pepper 

     1/8  teaspoon ground cumin 

     1/8  teaspoon garlic powder 

In a bowl, mix tomatoes and tomato paste. Put in blender and mix.

 Add green chiles, onion, vinegar and mix. 

Add all seasonings and blend until smooth and thick, 

Makes 12 ounces of a delicious salsa to go with eggs, meats,

 and with chips as a zesty dip! 

Orange Cream Cheese Biscuits

What a Great Snack :)

 

 

3 cups Bisquick Original baking mix

2 teaspoons grated orange peel

3/4 cup orange juice

1 pkg. (3 ounces) cream cheese, softened

2 tablespoons orange marmalade

sugar

Heat oven to 450. Stir baking mix, orange peel and orange juice until soft dough forms; beat vigorously 30 seconds. Turn dough onto surface generously dusted with baking mix; roll in baking mix to coat. Shape into ball; knead 10 times. Roll dough 1/2 inch thick. Cut with 2 1/2 inch cutter dipped in baking mix. Place on ungreased cookie sheet. Stir together cream cheese and marmalade. Spoon about 1 teaspoon onto center of each biscuit; sprinkle with sugar. Bake 8 to 10 minutes or until golden brown.

Taco Pies

 

 

Just add Jalapeno's and Salsa and enjoy !!!!

 

 

2 (9 inch) deep dish frozen pie crusts, thawed

1 pound ground beef

1 (16 ounce) can refried beans

1 onion, chopped

1 cup crushed tortilla chips

1 cup shredded Cheddar cheese

2 cups shredded lettuce

1 large tomato, diced

sour cream

black olives

 

Preheat oven to 350. Bake pie crusts following package directions, but cutting the bake time in half. In a large, heavy skillet over medium-high heat, cook the ground beef until evenly brown; drain excess fat. Place half the refried beans in each pie shell, smearing over the bottom and the sides of the partially baked shells. Spread a layer of ground meat over the beans, and top with the onion, crushed tortilla chips, and cheese. Bake 15 to 20 minutes, or until the crust is golden brown, and the cheese is bubbly. Top with lettuce, tomato, sour cream and black olives.

Sugar Free Berry Jam

 

 

3/4 pt. strawberries; hulled

3/4 pt. gooseberries; trimmed

3/4 pt. blackberries

1 cup apple juice concentrate

Rinse and drain berries. Place half of the berries in a blender or food processor and puree. Transfer pureed berries to a saucepan along with unprocessed berries. Simmer mixture gently until fruit is cooked. Stir in the apple juice concentrate and boil for 15 minutes until mixture reaches setting point (220 F. on a candy thermometer). Mixture is ready when a teaspoonful chilled on a saucer a few minutes in the freezer does not flow back together when you run a finger through it. Remove from heat and pour into sterilized jars. Seal according to jar manufacturer instructions. Store in a cool place up to 4 weeks or in the refrigerator.

 

Taco

 

 

6 rounds of fry bread

 

1 T. lard

1 head of lettuce

 

1 can green chilies

 

1 1/2 lbs. ground beef

 

1/2 lb. cheddar cheese

 

1/2 cup black olives, chopped

 

3 tomatoes

 

1 onion

Grate cheese. Shred lettuce; chop tomatoes,chop black olives and chilies. Brown beef in lard. Divide onto 6 fry bread rounds. Top with cheese, lettuce, tomatoes,

chilies,onions and black olives. Serve with salsa!

 

Pecan Pie Surprise Bars

 

 

 

1 pkg. yellow cake mix (18.25 oz)

1/2 cup melted butter

1 egg

1 cup chopped pecans

FILLING:

2/3 cup reserved cake mix

 

1/2 cup sugar

1-1/2 cups dark Karo syrup

1 tsp. vanilla

3 eggs

Grease bottom and sides of 13 x 9 pan. Reserving 2/3 cup dry cake mix

in large mixing bowl combine remaining dry cake mix, butter and egg;

mix until crumbly. Press in pan. Bake for 15-20 minutes at 350,

until light golden brown.

Prepare filling: Combine all filling ingredients in large mixer bowl

and beating at medium speed, 1-2 minutes. Pour filling over

partially baked crust and sprinkle with pecans. Return to oven; bake

30-35 minutes, until filling is set. Cool and cut into bars.

 

Southwestern Eggs

 

 

 

1/4 cup corn

1/2 cup green bell pepper, diced

1/2 cup onion, diced

1 cup fresh tomato, chopped

1 teaspoon black pepper

1 (4 ounce) can green chiles, diced

 

1 cup mushrooms, sliced ( opt.)

6 eggs

1/2 cup mild cheddar cheese, grated

 

Salsa

corn tortillas

 

In a baking dish, mix together the first seven ingredients. Microwave on high, covered, for 5 minutes. Stir mixture and then break eggs over the top. Pierce each yolk and egg white at least once. Combine cheeses and sprinkle on top. Cover dish, return to microwave and cook on high for 3 to 5 minutes or until the eggs are done. Let stand for 3 minutes. Serve with warm corn tortillas and side of salsa.

 

Taco Appetizer Platter

 

 

This came from Taste of Cooking !

 

 

1 1/2 pounds ground beef

 

1/2 cup water

 

1 envelope taco seasoning

 

2 packages ( 8 ounce)cream cheese , softened

 

1/4 cup milk

    

1 can (4 ounces) chopped green chilllies, drained

 

2 medium tomatoes, seeded and chopped

 

1 cup chopped  green onions

 

1 1/2 cups chopped lettuce1

 

1/2 to 3/4 cup Honey barbecue sauce

 

1 to 1 1/2 cups shredded cheddar cheese

 

Large Corn Chips

 

                                    In a skillet, cook beef over medium heat, until no  longer pink, drain. Add water and taco seasoning, simmer for 5 minutes. In a bowl, combine the cream cheese and milk, spred on a 14 inch serving platter or pizza pan

. Top with meat mixture. Sprinkle with chillies, tomatoes, onions, and lettuce. Drizzle with barbecue sauce. Sprinkle with cheddar cheese, Serve with corn chips.

Yield: 8 to 10 servings

Cajun Roasted Potatoes

 

 

 6 Large white skinned potatoes

 2 tablespoons olive oil 

 3 clove garlic, finely minced

 1/2 green pepper, finely minced

 1/2 red pepper, finely minced

 1 small onion, minced

 1 teaspoon dried thyme 

 1/2 teaspoon coarsely ground black pepper

 cayenne or chile powder to taste

Cut potatoes into one inch cubes.  Place potatoes in a plastic bag and toss with the other ingredients, or drizzle the potatoes with the oil and sprinkle the other ingredients over the top.  Arrange potatoes on a jelly roll pan or cookie sheet with very small sides.  A deep pan keeps the chunks from browning well.  Bake at 425 for about and hour.  Turn the potatoes every 15 minutes until they brown evenly.

Buffalo Baked Chicken Wings

 

So So Good !

 

 

18 - 24 chicken wings

1/2 cup unsalted margarine, melted

6 Tbs. hot pepper sauce

cayenne pepper to taste

Celery sticks

blue cheese dressing of your choice

 

Preheat the oven to 425. Place the wings on a rack in a baking pan and bake for 10 minutes. Remove the pan from the oven and reduce the heat to 400. In a small bowl, stir together the margarine, hot pepper sauce, and cayenne pepper. Remove a small amount of the sauce and brush it onto the wings. Bake the wings for 10-12 minutes longer or until crispy and cooked through. Pour the remaining sauce over the wings. Serve the wings with celery sticks and blue cheese dressing on the side.

 

 

Black Beans With Rice

 

 

16 ounces dried black beans

 

1 quart cold water

 

6 cloves garlic, minced

 

2 bell peppers, sliced thin

 

2 large onions, minced

 

1/4 cup olive oil

 

2 bay leaves

 

2 teaspoons salt

 

1 tablespoon vinegar

 

1 tablespoon sugar

 

cooked white rice

Preparation:

Soak beans overnight. Rinse well. Put beans in a large kettle or Dutch oven; cover with cold water and boil 1 hour. Add bell pepper, onions, oil, and bay leaves. Cook slowly for about 4 hours or until beans are tender and begin to thicken. Add salt, vinegar, and sugar just before serving.
Best if cooked a day ahead. Serve on rice with smoked pork, ham or sausage.

Cajun Fried Frog Legs

 

I love Cajun Food, , an this one is tops in my book..

 

 

16 good sized frog legs

1 cup shortening

1/2 cup flour

3 cups milk

1 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic juice

1/2 teaspoon ground cayenne pepper

1/4 teaspoon black pepper

dash of oregano

salt to taste

Skin, clean and rinse frog legs well. Cover with whole milk and garlic
juice in a plastic mixing bowl, refrigerate overnight. Pat dry, season
with paprika, onion powder, cayenne, black pepper, and desired amount
of salt.
Add white pepper, oregano,  and rosemary to the flour. Heat shortening
in a skillet. Lightly flour the frog legs and fry until golden brown.

TEMPURA Batter

 

 

Light and Crunchy, awwwwwwwwww de;icious!!!

 

 

Fried vegetables and shrimp.

 

COATING:

 

1 1/2 c. all-purpose flour

 

1 Tbsp. Cornstarch

1 egg, beaten

1 c. cold water

Salad oil to fry vegetables

1/3 c. EACH sweet potato, onions, green peppers, mushrooms, eggplant, pumpkin

6 to 8 lg. shrimp

Sliced white meat fish

 

Cut vegetables into slices, about 1/3 inch. Remove shell and devein shrimp. Mix coating ingredients in bowl and stir until smooth. Coat vegetables, shrimp and fish in coating. Fry in oil at 350*.

CRAZY CAKE

 

Easy Cake :)

 

 

1 1/2 c Flour

 

1 c Sugar

 

3 tb Cocoa

 

1/2 ts Salt

 

1 ts Baking soda

 

1 tb Vinegar

 

6 tb Oil

 

1 ts Vanilla

 

1 c Cold water

Mix flour, sugar, cocoa, salt and baking soda in an 8-inch square pan. Make three holes in the mixture. Put the vinegar in one, the oil in another and the vanilla in the third. pour cold water over all and stir to mix well. Bake at 350* for 25 minutes. Dust top with confectioners sugar.

Fried Rice

 

 

 

 

1 Tbs. Oil

3 eggs, beaten

2 c. water

1 (16 oz.) package Birds Eye Broccoli Stir Fry vegetables

¼ c.  soy sauce

1 cube GF (choice of) bouillon

2 c. MINUTE White Rice, uncooked

Heat oil in a large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet. Add water, vegetables, soy sauce and bouillon to skillet; bring to a boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Stir in eggs. Serve immediately

Old Time Rolls

 

I don't think there is anything better the the smell of fresh bread baking in the oven...

 

3 1/2-3 3/4 cups flour

2 tablespoons sugar

1 tespoon salt

1/2 teaspoon baking powder

1/4 teaspoon soda

1 package active dry yeast

1 cup milk
1/2 cup butter

1 egg

In large mixer bowl, combine 2 cups flour, sugar, salt, baking powder, soda and dry yeast. In saucepan, heat milk and butter until milk in warm. (Butter does not need to melt.) Add egg and warm milk to flour mixture. Blend at lowest speed until moistened; beat 3 minutes at medium speed. By hand, stir in remaining four to form a stiff dough. Cover; let rise in waarm place until light and doubled in size, about 1 hour.

Punch down dough; toss on floured surface until no longer sticky. *Shape into 16 rolls as desired. Cover; let rise in warm place until light and doubled in size, about 30 minutes. Bake at 375 degrees for 15 to 18 minutes until golden brown.

Quick Spanish Beef Rice

 

3/4 pound ground beef

1 medium onion, chopped

1 cup rice, uncooked (not instant)

1 teaspoon chili powder (or to taste)

Dash of black pepper

1 can (14.5 ounces) diced tomatoes

1 3/4 cups water

Brown beef and onion. After beef is browned add uncooked rice and let

 

brown a little. Add remaining ingredients; mix well. Bring to a boil. Cover

 

and simmer for 25 min. Makes 4 servings.

Moist Banana Bread

 

This one makes ya wanna kiss a stranger :)

 

/4 cup oil

l/4 cup milk

2 eggs

l cup sugar

l cup mashed bananas (2)

l teaspoon salt

l cup flour

l teaspoon baking soda

l teaspoon baking powder

l teaspoon vanilla

l cup chopped nuts (optional)

Combine ingredients and blend well. if adding nuts, mix in by hand. Pour

 

into greased and floured loaf pan. Bake at 350* for 45 to 50

 

 minutes, test with a toothpick for doneness.

Cracker Barrel's Dumplings (Copycat)

 

 

A friend of mine loves these dump;ings :)  They came to me in my mallbox today :)  These do sound yummy :)

 

 

DUMPLINGS

2 C flour

2 t baking powder

1/2 t salt

1 C whole milk

4 T vegetable oil

COOKING LIQUID

8 C water

3 chicken buillon cubes

DUMPLING SAUCE

3 T butter

4 Tblespoons flour

1/4 Teaspoon salt

1 C whole milk

2 chicken bouillon cubes, crumbled

1/2 t sugar

1/2 C dumpling cooking liquid- to 3/4 cup),

(after dunplings have been cooked)

Mix the dumpling ingredients, blend them well and turn out on to a floured

 

 surface. Knead 4 or five times and divide dough into two parts. Roll out one

 

piece of dough to 1/8-inch thick and cut into 1- by 1 1/2-inch strips. Place into

 

 a large saucepan that you have place the 8 cups of water and 3 chicken

 

 bouillon cubes that has been brought to boil and the bouillon cubes have been

 

 disolved. Cook one-half of dumplings until just about done and strain and set

 

 aside. Next finish the other half of the dumplings in the same way. While

 

 cooking the dumplings you can prepare the sauce. Dumpling Sauce: Place

 

 butter in medium sauce pan and melt, add salt and flour, stir until thick. Mix

 

 sugar with milk, and add to flour mixture a little at a time and stir constantly

 

 with a wisk until thick and smooth. Remove from heat. Place cooked dumplings

 

 in dumpling sauce and add 1/2 cups of cooking liquid in which the crumbled

 

 chicken bouillon cubes have been added and stir gently. Simmer dumplings

 

 until blended on low heat. More cooking liquid may be added if needed.

Grandma's Gingerbread

The smell 0f gingerbread throughout the house is amaxing !

1-1/2 cups   flour

1 cup           sugar

1/2 tsp.       ground ginger

1 tsp.           cinnamon

1/2 cup       shortening

1                 egg, slightly beaten

2 tbsp.        sorghum molasses

1 tsp.           baking soda

1 tsp.           (scant) salt

1 cup           buttermilk

       Heat oven to 350*.  Combine flour, sugar, ginger and cinnamon.  Cut in

shortening.  Reserve 1/4 cup of this mixture for topping.  Add egg to remaining

flour mixture; stir in molasses.  Dissolve soda and salt in buttermilk; add to

molasses mixture and pour into greased 8x8" pan.  Sprinkle reserved topping

over batter.  Bake about 30 minutes.  Serve hot.

Spicy And Sweet Popcorn

I love popcorn and this is awesome!!!

 

 

1 1/2 teaspoon brown sugar or light brown sugar, sifted

3/4 teaspoon coarse salt

1 teaspoon garam masala

1/8 teaspoon cayenne pepper

2 tablespoons vegetable oil

1/2 cup popcorn kernels

 

Combine sugar, salt, garam masala, and cayenne in large serving bowl.

Heat oil in large pot over medium high heat until hot but not smoking. Add popcorn, and cover. Cook,

 

 shaking pot frequently until corn has finished popping. Add to bowl and toss.

 

Anadama Bread

 

Everyone has a favorite recipe for Anadama Bread... this is mine !!!

 

 

1/2 cup cornmeal

2 cups boiling water

2 tbsp shortening

1/2 cup molasses

1 tsp salt
1 pkg. cake yeast

1/2 cup warm water

6 cups flour
 
Stir the cornmeal slowly into the boiling water.  Mix well.  Add the

 

shortening, molasses and salt.  Set aside to cool.  Dissolve the yeast in

 

warm water; about 5 minutes.  Add the yeast mixture, alternately, with the

 

flour to the lukewarm cornmeal mixture.  Knead until smooth and place in a

 

large greased bowl.  Set in a warm place.  Cover and let rise until double in

 

bulk.  Turn out onto a floured board.  Divide in half.  Knead and shape into

 

 2 loaves. Place in greased 9 x 5 bread pans.  Let rise again until double. 

 

Bake at 375 F for one hour.
 

Stuffed Alfredo Chicken

 

 

 

4 skinned and boned chicken breasts

8 ounces ground mild Italian pork sausage

1 (1.25-ounce) envelope Alfredo sauce mix

1 cup (4 ounces) shredded mozzarella cheese

1 cup (4 ounces) shredded Parmesan cheese

1 (10-ounce) package frozen chopped spinach, thawed and drained

1/2 cup ricotta cheese

2 plum tomatoes, diced

Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to

 

 1/4-inch thickness using a meat mallet or rolling pin. Set aside. Cook

 

sausage in a large skillet over medium-high heat 10 minutes or until it

 

crumbles and is no longer pink; drain and set aside. Prepare Alfredo sauce

 

according to package directions; set aside. Combine shredded mozzarella

 

and Parmesan cheeses. Stir together sausage, spinach, ricotta cheese,

 

and 1/2 cup mozzarella cheese mixture. Spoon mixture evenly down center

 

 of each chicken breast, and roll up, jellyroll fashion. Arrange chicken rolls,

 

seam side down, in a lightly greased 2-quart baking dish. Pour Alfredo

 

sauce over chicken, and sprinkle evenly with remaining 1 1/2 cups

 

mozzarella cheese mixture. Bake at 350° for 50 minutes to 1 hour or until

 

chicken is done. Let stand 10 minutes. Cut chicken rolls into slices. Serve

 

with sauce; sprinkle evenly with diced tomatoes just before serving. 

Breakfast Burritos #2

 

 

 

1 pound bacon or sausage

10 eggs

1 (16 ounce) can refried beans

8 ounces shredded Cheddar cheese

10 (10 inch) flour tortillas

 

1 sliced jalapeno, opt.

 

hsh browns may be added also..

 

Place bacon in a large, deep skillet. Cook over medium

 

high heat until evenly brown. Drain, and set aside. Wrap

 

the tortillas in foil and warm in the oven. Fry the eggs in a

 

 greased skillet until firm. In a small sauce pan heat the

 

refried beans. Top each tortilla with refried beans, 2 strips

 

 of bacon, 1 egg and a little cheese. Roll tortillas into

 

 burritos and serve

Bratwurst in Beer Sauce

 

Tammie cooks a lot of beer brats ... This one is good...

 

8 fresh bratwurst

1 Tbsp. all purpose flour

2 tsp. vegetable oil

1/2 tsp. dried marjoram

 

1/2 tsp. caraway seeds

1 cup  dark beer

 

Place bratwurst in center of cooking grate. Grill 18 to 25 minutes or until no longer pink in the center, turning once halfway through the grilling. Meanwhile, in a small saucepan heat flour and oil over low heat, stirring frequently until light brown. Add marjoram and caraway seeds. Gradually whisk in the dark beer. Bring sauce to a boil; reduce heat and simmer, stirring frequently, until sauce is slightly thickened. Place bratwurst in sauce to coat. Serve with remaining sauce.

Reuben Casserole

 

 

If you like the Reuben Sandwich, you'll love this ...

 

3 cups   hot water

1 cup     milk

1/4 cup       butter or margarine

1 tbsp.   yellow mustard

1 pkg.    (7.2 oz.) Betty Crocker® roasted garlic mashed potatoes

1 pkg.    (6 oz.) sliced corned beef, cut into 1/2" pieces

1 can     (14-1/2 oz.) sauerkraut, rinsed well and drained

2 cups   (8 oz.) shredded Swiss cheese

 

       Heat oven to 350ºF. (175º C).  Grease 8x8x2" square baking

 dish.  Heat hot water, milk and butter to rapid boil in 3 qt. saucepan;

remove from heat.  Stir in mustard.  Stir in 2 pouches Potatoes and

 Seasoning just until moistened.  Let stand about 1 minute or until

liquid is absorbed.  Whip with fork until smooth.  Spread 1-1/2 cups

of potatoes in baking dish.  Top with corned beef.  Spread sauerkraut

 over corned beef.  Spoon remaining potatoes over top; spread

 gently.  Sprinkle potatoes with cheese.  Bake

uncovered about 20 minutes or until cheese is golden brown.

Firehouse Tacos

 

Awwwwwwww so good...

1 package of 12 taco shells

1 Lb. ground turkey or ground meat

1 can tomato sauce 8oz.

1 green chili diced

1 medium onion (diced)

1 jalapeno pepper (seeded and diced)

1 large tomato (diced)

little bit of shredded lettuce

1/4 cup sour cream

1/4 cup salsa

1/4 cup shredded cheddar cheese

1/4 tsp cayenne

1/4 tsp Mexican chili powder

1/4tsp hot sauce

1/2 tsp salt

1tbsp vegetable oil

1/4 tsp red chili flakes

Dice green chile, tomato, onion and red pepper. Put oil in large pot and then

add onion and jalapeno pepper cook until soft. Add ground turkey and cook

until meat is no longer pink. Add green chile and salt. Add spices. Add tomato

sauce. Simmer meat and veggies with the sauce a little bit until the tastes

merry. Heat taco shells in 350 degree oven for 5 minutes or until shells sweat a

 little bit. Take shells out of oven and assemble tacos. Put ground turkey meat,

sour cream, lettuce, salsa, diced tomato and Pepper Jack cheese.

 Note:

 Add more spices or tomato, lettuce,sour cream, Salsa, or cheddar cheese if desired.

Macaroni Salad

 

 

Great Salad

 

1 pound macaroni

1/2 cup diced tomato

1/2 cup diced green pepper

1/2 cup diced onion

1/2 cup diced cucumber

3/4 cup Kraft mayonnaise

salt and pepper to taste

Directions

cook macaroni as directed. drain hot water and rinse with cold

water to remove starch and cool. mix with diced ingredients add

 mayonnaise and salt to taste.

Party Meatballs

 

Another Olde Store Recipe ..so so good !!!

 

 

1 bag (5 lb.) pre-cooked frozen meatballs

1 jar (12 oz.) grape jelly1 jar

1 can jellied cranberry sauce

1 can chili

 

2 Tbsp. brown sugar

Let meatballs thaw overnight in refrigerator.

Place meatballs long pan.

In a large mixing bowl beat together jellies and sauces.

Pour over meatballs.

Bake at 350°F for about 45 minutes or until heated through.

Taco Salad Casserole For a crowd

 

Great for a get together :)

 

 

"3 pans 12x20x2 inches"
Serving Size : 48

40 ounces corn chips

8 pounds ground beef

8 ounces onions -- minced

3 cloves minced garlic

3 ounces all-purpose flour

1 1/4 quarts tomato juice

2 tablespoons cider vinegar

1 1/2 cups catsup

1 cup chili sauce

2 tablespoons granulated sugar

2 tablespoons salt

1/2 teaspoon black pepper

2 teaspoons chili powder

1/4 teaspoon cayenne pepper

3/4 teaspoon hot pepper sauce

1 teaspoon worcestershire sauce

60 ounces red beans -- canned

4 pounds lettuce -- chopped

12 ounces green peppers -- chopped

12 ounces onions -- finely chopped

42 ounces tomatoes -- fresh, diced

42 ounces processed cheese -- shredded

Spread corn chips in bottoms of three 12x20x2-inch counter pans, 14 oz per pan.

Brown meat in steam-jacketed kettle until internal temperature reaches 155°F for 15 seconds. Drain off fat.

Add onions and garlic to meat. Cook until tender.

Combine flour and tomato juice and add to meat mixture.

Add to meat mixture. Blend. Heat until very hot. Scale 4 lb 5 oz meat sauce over each pan of chips.

 

 Keep warm and serve soon after vegetables are layered on top.

 

 (See Notes for an alternate assembly method.)

Combine vegetables. Mix gently. Sprinkle over hot meat mixture, 2 lb 8 oz per pan.

Sprinkle 14 oz cheese over each pan. Cut 4x4. Serve immediately.

Note..

Chips will become soggy if held for very long. Spread meat on chips only as needed.

Casserole may be assembled on each plate individually. Place 3/4 oz

 

taco chips on plate. Ladle 4 oz hot meat mixture over chips and top with 2 1/2 oz salad mixture and 3/4 oz shredded cheese.

Serve with Salsa Sauce or commercial salsa

Super Easy Fruit Salad

 

 

You can use any nice fruits that are in season in this easy recipe.
You could even change the flavor of canned pie filling; the combinations are endless.

2 cups sliced strawberries
2 cups green grapes
3 kiwi fruit, peeled and sliced
3 bananas, peeled and sliced
21 oz. can peach pie filling

PREPARATION:
In large bowl, combine strawberries, grapes, kiwi fruit, and bananas.
Gently mix in peach pie filling.
Chill for 1 hour before serving.
10 servings

SPICY HOT BLACK-EYED PEAS

 

Talk about good ...yummmmm

 

 

1 lb. pkg. black-eyed peas

2 slices bacon

1 onion, chopped

½ tsp. garlic

1 sm. Jar picante sauce (any flavor)

salt and pepper to taste

1-2 jalapenos, chopped

Cook peas according to package directions. Meanwhile cook bacon, onion and

   garlic until bacon is done. Add this to the peas while cooking. Add salt and

pepper and jalapenos to the peas while cooking. When peas are done add

 

 picante sauce. Serve with cornbread.

PEACH COBBLER

 

There is about as many recipes in Texas as there are heads of cattle, and so far I have liked all the ones I have ate :)

 

1 cup flour

2 tsp. baking powder

½ cup sugar

1 stick butter

1 tsp. vanilla

1 lg. can peaches

1 cup milk

Melt butter in long pan. Heat peaches and sugar to dissolve sugar. Pour in

buttered pan. Mix remaining ingredients and pour over the peaches. Stir to

 

blend batter. Bake at 350º for about 30 minutes.

 

Wonderful Plain or with a dollop of cool whip or a scoop of vanulla ice cream ..

 

GARDEN-STYLE PASTA SALAD

 

This is my boss at The Olde Store's recipe.. She was married to a Italian and this came from Italy.. OMG when I would fix this we ran out fast, everyone loved it and lardy did it make a lot..

 

 

1 pkg. garden-style twirl pasta (cooked)

parsley

½ lb. salami, cubed

½ lb. Provolone cheese, cubed

1 ½ c. diced tomatoes

¾ c. black olives, sliced

¾ c. celery, chopped

¾ c. cucumbers, chopped

¾ c. bell pepper, chopped

1 large jar pimentos

1 bottle Italian dressing

1 c. summer sausage, cubed

1 c. ham, cubed

Mix all together and chill. Makes a lot!

Easy Egg Salad for Sandwiches

 

 

6                 hard boiled eggs, chopped, yolks removed

1 tbsp.         minced onion

1 minced dill pickle

dash            each salt, black pepper

1/2 cup      mayonnaise or salad dressing

1 tsp.           mustard

 

       Mix all ingredients, refrigerate until ready for serving.  To serve, Spread on

 a slice of bread then top with another slice of bread..bread can be toasted if

desired.

Redneck's Hot And Tangy BBQ Sauce

 

Thanks Ross, this is so fittin :)

 

1/4 cup       vegetable oil

2 cups         each finely chopped onions, water

6 cloves      minced garlic

1 can           (12 oz.) tomato paste

1 cup           packed brown sugar

3/4 cup       apple cider vinegar

1/2 cup       molasses

1/4.cup       Worcestershire® sauce

2 tbsp.        jalapeño pepper sauce (not peppers)

2 tsp.          each chili powder, ground cumen 

1/2 tsp.       ground red pepper

       Heat oil in large skillet over medium heat 1 minute.  Add onions, stir and

simmer 8 - 10 minutes, just until onions begin to brown.  Add garlic; cook 2

minutes, until onions are golden.  Add rest of ingredients, stir until well-

blended.  Reduce heat to medium-low and simmer 15 minutes, stirring every

couple minutes.  Cover and remove from heat.  Let it set 30 minutes.  Spoon

into 12 oz. containers.  Store refrigerated up to three weeks.

Note: 

 Can be doubled or tripled if you plan to use a lot.

 

Chicken Noodle Soup

Hearty Anytime!!!

 

4 cups  water 

2 pkg.  (3 oz. each) Oriental ramen noodle soup

1 cup  fresh spinach leaves, torn into bite-size pieces 

2 oz. fresh snow pea pods, strings removed, halved crosswise (1/2 cup) 

 1/2 cup shredded or julienned carrots 

1 can (8 oz.) sliced water chestnuts, drained 

1 tsp. sesame oil 

1 1/2 cups chopped rotisserie chicken (from 2 - 2-1/2-lb. fryer) 

2 tbsp.  medium green onions, chopped

 

       In a 3-qt. saucepan, heat water to a boil over medium-high heat.  Add

noodles, breaking apart, if desired; spinach, pea pods, carrots and water

chestnuts.  Cook 3 minutes, stirring occasionally.  Stir in seasoning pack from

 soup mixes, sesame oil, chicken and onions.  Cook 1 - 2 minutes, until chicken

 is hot.

 

Trifle

 

I use to make these at the olde store... Everyone loved them.. I can't remember where I got the recipe, Francis I think...

 

1 cake mix

2 packets of custard or pudding mix

2 bags, 1 lb. each, frozen fruit

OR equivalent sliced fresh fruit

1/3 C sugar (more or less to taste)

1 1/2 C heavy cream, whipped

(or to save time, use whipped topping)

additional fresh fruit for garnish

1/3 C sherry or other liquor (optional)

Prepare cake according to directions on package.

Let cool completely.

Prepare custard or pudding mix according to package instructions. Let cool completely.

Mix fruit with sherry and fruit. If you don't want to use alcohol, use a little water or juice instead. You want the fruit to be sitting, but not swimming, in a bit of sweetened juice.

Whip the cream.

To assemble:

If you don't have a trifle bowl, like the one in the photo, use any large glass bowl.

It doesn't technically have to be glass, but it looks prettier if it is.

You can also make individual servings by placing the layers in large wine goblets.

Cut the cakes into large chunks and cover the bottom of your dish with a layer of cake.

Top with a layer of prepared fruit, then a layer
of custard. Repeat the process until you are out of ingredients or the bowl is full.

Top with whipped cream and garnish with fresh fruit.
Chill until serving time.

To Serve:

Simply scoop out servings with a large spoon.

Serves 10-12

Trifle Tips & Variations:

While a sponge cake is traditional, when a white cake is called for I often like using Angel Food Cake, as it holds up to the fruit without
getting soggy.

The variations below are just to get you going.

You can make a virtually fat-free trifle by using angel food cake, fat free pudding and low or no fat whipped topping.

Strawberry Shortcake Trifle
Yellow or Angel Food Cake, Custard and Strawberries

Black Forest Trifle
Chocolate Cake, Cherry Pie Filling and Custard

Chocolate Raspberry Trifle
Chocolate Cake, Raspberries and Custard

Tropical Fruit Trifle
Angel Food Cake, Mixed Pineapple, Mangos, Papayas, either Vanilla or Lemon Pudding, Sprinkle top with Toasted Coconut

Apples & Cream Trifle
Yellow or Spice Cake, Apple Pie Filling and Custard

Peaches & Cream Trifle
Angel Food Cake, Sliced Peaches, Optional Alcohol: Peach Schnapps or Brandy

Red, White & Blueberry Trifle
Angel Food Cake, Mixed Strawberries, Raspberries and Blueberries, Custard

Raspberry Lemon Trifle
Yellow or Lemon Cake, Lemon Pie Filling and Raspberries

Banana Cream Trifle
White or Chocolate Cake, Sliced Bananas, Custard

Pinto Beans " N " Pork Chops

 

 

I came up with this recipes back in the 70's.. It is good anytime of the year !!!

 

 

1 lb. pinto beans, washed after picking the rocks out..

 

4 or 5 pork chops, de-boned

 

1 or 2 jalapeno's, remove seeds and membranes, chop

unless your brave like me , I just take a fork and poke a hole in them and then throwq them in the pot whole :)

 

salt and pepper to taste

 

 

Put beans in a dutch over, or a pot. add all the other ingredients and cover with water, you may have to add more water along, but only 2 cups at a time.

 

After it starts boiling , reduce to medium heat and cook for 2 1/2 to 3 hours, when done ( taste for tenderness ) take a potato masher and go down in the beans about 4 or 5 times, this makes the juice thicker.. let it cook down till it is thick like a soup..

 

Serve with cornbread... WOW

Salsa

 

1 8-oz can of crushed tomatoes

2 tbs. minced onions

2 cloves of minced garlic

1 or 2 jalapeno's, or to taste, mince fine

salt and pepper to taste

tomato juice to thin, if necessary

 

Mix everything together and let sit in the refrigerator for at least an hour to develop the flavor.   I usually put everything in an old mayonnaise jar and shake it.  You can add ground cumin and cilantro if you like to this recipe.  It tastes better if you make it a few hours or a day ahead.

 

Flour Tortillas

 

I love making these, but more then that I love eating them .. yummmm

 

 

These should be a staple in your kitchen.  Homemade tortillas are far superior to any store-bought brand. you want them to have brown spots on them, thats where the good flavor comes from :)

2 cups flour

2 tablespoons shortening or lard

2 tablespoons baking powder

1 teaspoon salt

warm water

 

Mix the flour, baking powder and salt in a large bowl.  Add the shortening or lard and  rub flour mixture and shortening together until thoroughly mixed.  Add warm water and mix with a fork until a soft dough forms.  Knead for 3-5 minutes until dough comes together and is smooth and elastic.  Set aside for at least 15 minutes to rest. 

 

Meanwhile, begin heating a cast iron grill over medium heat.  The grill must be very hot.

 

Take golf ball sized pieces of dough and roll out thin.  Turn the tortillas ¼ turn to keep them relatively round.  If they end up in the shape of Texas, that's okay, too.  Cook on griddle until brown spots appear.  Turn and cook on other side.  Place in a clean folded towel or between 2 sheets of aluminum foil as you cook the remaining tortillas.  They will steam slightly as they cool.

A hot skillet will work too ...