Sunday, July 31, 2011


I love making and eating spring rolls, but then I love Chinese food along with other foods like Mexican, Cajun etc. etc. etc :)  I just love FOOD :)
       3 c  Oil

       2    Cloves garlic, minced

     1 lb Lean pork, ground

          3/4 c  Minced water chestnuts
       2    Carrots, minced

       1 c  Minced celery

     1/2 c  Green onions, cut very fine

       2 tb Soy sauce

     1/2 ts Freshly ground pepper

            Spring roll wrappers, 8 in-diameter

            Sweet and Sour sauce
   In a wok or pan, heat 2 tb oil. Add garlic and stir
   until fragrant, about 5 seconds. Add the pork 
 and stir-fry for 1 minute. Add the water
   chestnuts, carrots, celery, and green onions. Stir-fry
   for approximately 2 minutes, or until the vegetables
   are tender but still crunchy. Add the soy sauce, pepper. Stir. Remove from heat.
 Drain excess moisture from pan.
   To assemble the rolls, place about 1/3 c of the
   filling on the lower third of the wrapper. Fold the
   portion of the wrapper nearest you over the filling
   until just covered. Turn the wrapper again to enclose
   the filling securely. Moisten the edges of the wrapper
   with water or a mixture of cornstarch and water. Fold
   over the corners and press down firmly to seal, making
   an envelope. Moisten the flap of the envelope with
   water and turn, rolling firmly into a 1-inch cylinder.
   Seal firmly. Set aside, seam side down. Repeat until
   all the filling has been used.
   Heat oil in a wok to 375 degrees. Place 4 or 5 rolls
   at a time in the hot oil. Deep-fry until crisp and
   golden. Remove with a skimmer and drain on paper
   towels. Serve hot with Sweet and Sour sauce.
   Rolls may be prepared ahead of time and frozen, then
   fried when needed.

Makes: 30 rolls


I made these when I worked at Brookshire Bros Deli... They are so so very good :)
Thaw a bag of 12 frozen yeast rolls.. They are frozen loose in a bag... They are usually around the pizza's and frozen breads.
Take 2 packages of Eckrich smoked sausage and cut into 6  even pieces..
Wrap the yeast roll around the sausages. Brush tops with butter..
Set in a warm place to rise, about 30 minutes.
Bake until nice and golden.. 350* for about 20 minutes.

Pigs In A Blanket !

I just made some of these for breakfast.. :)
Take a can or 2 of biscuits and a packafe of Eckrich breakfast sausage, I like the ones with cheese.
Cut the sausages in half and work the biscuit around the sausage mashing the biscuit to seal in the center. Place sealed side down on a cookie sheet, brush with butter.
Bake at 350* for about 20 minutes

Mile High Bizkits


There is nothing like fresh homemade bizkits right out of the oven for Breakfast, Lunch or Dinner , yummmmm


3 cups flour

4 1/2 tsp. baking powder

3/4 tsp. cream of tartar

2 TBSP. sugar

1/2 tsp. salt

3/4 cup butter

1 egg, beaten

1 cup milk

Preheat the oven to 400*. Grease a cookie sheet. Combine the flour, baking powder, cream of tartar, sugar and salt. Cut in the butter until the mixture is coarse and crumbly. Add the egg and the milk. Stir quickly until just mixed. On a lightly floured board, knead briefly. Roll to about one inch thickness. Cut the dough with a round bizkit cutter. Place on the prepared cookie sheet. Bake for 12 to 15 minutes. Butter as soon as they come out of the oven.. Enjoy !


Saturday, July 30, 2011

7-up Salad

4 oz.     crushed pineapple, drained

1 cup     each applesauce, chopped nuts

1            orange, peeled and diced

3 oz.     raspberry gelatin powder
1 small   7-UP®

       Heat applesauce and crushed pineapple.  Mix in gelatin.  Add 7-Up, oranges and nuts.  Stir several times while thickening so it won't separate. 

Mayonnaise Chocolate Cake

Great Cake

1 cup sugar
1 cup water
1 egg, beaten
2 cups flour
1 cup mayonnaise
2 tsp baking soda
1 tsp vanilla
5 Tbsp baking cocoa

Cream together the sugar and mayonnaise.
Stir in the egg and vanilla. Dissolve the
baking soda in the water and add to sugar
mixture. Sift flour and cocoa together and
stir into mixture. Pour into a greased
13x9-inch baking dish and bake at 350F degrees
for 30 minutes.

Friday, July 29, 2011

Old Fashioned Baked Ham


1 (8 oz.) can pineapple slices

5 lbs. canned ham

1/2 cup brown sugar, packed

1/4 ts. cloves, ground

1 ts. dry mustard

1 tb. vinegar

maraschino cherries

Drain pineapple reserving 2 tablespoons juice; set aside. Place ham in a baking pan; bake at 350 for 30 minutes. Combine brown sugar, cloves, mustard and vinegar in a small bowl; stir in reserved pineapple juice. Score ham; place pineapple slices and cherries on top of ham; spoon glaze over fruit and ham. Bake for another 40-45 minutes, basting occasionally.

Old Fashioned Baked Beans

2 cups navy beans

 1/2 pound bacon

1 onion, finely diced

3 tablespoons molasses

2 teaspoons salt

1/4 teaspoon ground black pepper

1/2 teaspoon dry mustard

1/2 cup ketchup

1 tablespoon Worcestershire sauce

1/4 cup brown sugar

Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid. Preheat oven to 325F. Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish and layering them with bacon and onion. In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil. Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if
necessary to prevent the beans from getting too dry

Cowboy Fixin


6 large potatoes


1 lb ground round


can of whole kernel corn


1 each green pepper, onion, diced


 salt and pepper to taste


Brown hamburger w/onionand pepper until hamburger is well done. Drain. Place corn and potatoes into pan and simmer until potatoes are browned.
Mix hamburger into the potato pan and simmer it all together for 5-10 minutes.

Fruit Cobbler

1/2 cup sugar

1 egg

1/2 cup oil

1 cup sifted flour

1/3 tsp. baking soda

1/3 tsp. vanilla

1/3 tsp. salt

1/4 cup chopped Pecans or Walnuts


1 can pie filling, your choice 

Mix the sugar, egg, and oil well. Blend in the everything else except
the pie filling. In a baking dish, spread the pie filling evenly and
then spead the batter over the filling. Bake at 350 degree for 20
minutes until your able to insert a tooth pick into the crust and
it comes out clean.


Thursday, July 28, 2011

My Mama's Mac And Cheese

This is the Mac and Cheese I grew up on, It is my favortie all time dish...
1 lb, box Elbow macaroni , cooked and drained.
Salt Optinal

In a buttered baking dish add:
Half  of the Macaroni

1/4 stick of Butter in pats on top of that

1 cup mild grated Cheddar Cheese sprinkled on top of that,
 then layer the same way one more time..
 The other half of  the Macaroni

1/4 stick of Butter in pats on top of that

1 cup mild grated Cheddar Cheese sprinkled on top of that,

Now add 1/2 large can of Carnation or Pet Evaporated Milk

Bake at 350* until cheese is melted and browned alittle
around the edges..
Good Hot or Room Temp !!!

Roast Pork with Honey and Apple Chutney


1 cup apple cider vinegar

1/4 cup honey

1/4 cup olive oil

2 cloves garlic, minced

2 tsp. chopped fresh thyme or 1/2 tsp. dried

1 boneless pork loin roast, about 2 pounds

salt and pepper to taste

2 cup chicken broth

1 medium onion, diced

2 Granny Smith apples, peeled, cored and chopped

1/2 cup raisins

1 tbsp. sugar

1 tsp. freshly grated ginger root or 1/4 tsp. ground ginger

In a small mixing bowl, whisk 1/2 cup of the vinegar, the honey, 2 tbsp. of the olive oil, garlic and thyme together. Season the pork with salt and pepper and place it in a resealable plastic bag. Pour the vinegar mixture into the bag, seal the bag and refrigerate for 30 minutes or overnight. Preheat the oven to 350º. Remove the pork from the bag, place it in a roasting pan and add the chicken broth to the pan. Roast it in the oven for about an hour or until a meat thermometer registers 160º. Let the pork roast rest for 10 minutes at room temperature. Meanwhile, make the apple chutney. In a nonstick skillet, heat the remaining olive oil over medium heat. Add the onion and cook for 5 minutes. Add the vinegar, apples, raisins, sugar and ginger root and simmer for 10 minutes or until the apples are tender. Slice the pork and serve it with apple chutney.

Rich Sour Cream Style CornBread

Extra Special !!!
1(8 Oz can) cream styled yellow corn

1 cup cour cream

2 eggs

1/2 cup. oil

1 cup of self rising yellow corn meal

Combine corn, sour cream, eggs, and oil beat well. Add corn meal and stir into corn mixture. Bake at 400* for 30-35 minutes or until brown.
Butter While Hot !

Wednesday, July 27, 2011

Coconut Cake


1 cup butter

2 cups sugar

5 eggs

3 cups sifted flour

1 tbs baking powder

1 1/4 cups milk

1 tsp vanilla

2 egg whites

1 1/2 cups sugar

1/2 cup water

1 tbs corn syrup

1/8 tsp salt

1/2 tsp each vanilla and lemon extract

1/4 cup coconut

1 cup coconut

Beat butter in a bowl until creamy. Add 2 cups sugar beating until light and fluffy. Add eggs, beat well. Blend flour and baking powder in a bowl. Add to batter, alternating with milk, beating after each addition. Stir 1 tsp in vanilla. Divide batter among 3 greased and floured 9 inch round cake pans. Bake layers at 350 degrees for 25 min. Cool cakes in the pans. Combine egg whites, 1 1/2 cups sugar, water, corn syrup and salt in a saucepan. Heat over low heat, beating constantly for 7 min. or until soft peaks form. Remove from heat. Add 1/2 tsp vanilla and lemon extract and beat for 1 min. Place one cake layer on a plate. Top with a little frosting, sprinkle with 1/4 cup coconut. Stack with second layer, repeat. Top with last layer. Frost cake. Sprinkle with 1 cup coconut over sides and top

Southwestern Haystacks

Love this dish !!!
1 pound ground beef

1 (16 ounce) can diced tomatoes

1 (15 ounce) can whole kernel corn

1 (15 ounce) can kidney beans, drained

1 teaspoon garlic powder

salt to taste

ground black pepper to taste

1 (16 ounce) package macaroni

1 (8 ounce) container sour cream

2 cups shredded Cheddar cheese

In a large skillet over medium-high heat, brown hamburger. Drain fat, add tomatoes, corn, and beans and heat through. Season with garlic powder, salt and pepper.
Cook elbow macaroni in a large pot of boiling water until tender. Remove from heat and drain.
Top macaroni with meat mixture, grated cheddar, and a dollop of sour cream.

Easy Shrimp Creole

1/2 cup onion, chopped

1/2 cup celery, chopped

1/2 cup green pepper, copped

1 clove garlic, minced

1/4 cup vegetable oil

8 ounces tomato sauce

1 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon chili pepper

1 pound medium shrimp, cooked

4 cups rice, cooked

Sauté onion, celery, green pepper and garlic in vegetable oil until tender. Stir in tomato sauce, salt, pepper and chili pepper; simmer for 15 minutes. Add shrimp and heat thoroughly.
Serve over hot rice

Tuesday, July 26, 2011

Texas Style Venison Sausage

Thank you Wild Game! This sausage is awesome!!!
6 lbs. venison, cubed
1 1/2 tbsp. black pepper
6 lbs. pork, cubed

1/4 tsp. Allspice

6 tbsp. Chili Powder

4 tbsp. garlic powder

1 tbsp. crushed red pepper, to taste

3 tbsp. Cumin
1/4 cup salt

Mix all ingredients and grind several times. Smoking improves the flavor, but sausage may be frozen without smoking in patties, sausage bags, or casings.


Cinnamon Carrots


1 1/2 cups water

2 lbs. carrots, sliced 1/2inch thick

1 tsp. ground cinnamon

1 tsp. ground allspice

1 tsp. ground ginger

6 Tbsp. honey

4 tsp. lemon juice

Bring water to a boil. Add next 4 ingredients. Reduce heat, cover and simmer for 10 minutes. Add honey and lemon juice. Uncover and boil for a couple more minutes until water is evaporated and carrots are tender.

Texas Casserole!

Great with cornbread and a salad!!!
1 1/2 pounds lean ground beef
3 large onions, sliced
1 clove garlic, minced
1 green bell pepper, seeded, chopped
1 jalapeno, seeded and chopped fine... Optinal
1 can diced tomatoes with juice
1/2 cup uncooked long-grain rice
1-1/2 teaspoon chili powder
1 to 2 tsp salt and pepper , to taste


Lightly grease a 2-quart casserole dish. Brown beef and onions in a large skillet over medium-high heat. When onions are done , add garlic and green pepper; cook until green pepper is softened. Remove from heat; stir in remaining ingredients. Put mixture into a baking dish, cover with lid or foil and bake at 350° for 45 minutes. Remove cover and bake for 15 minutes longer.

Monday, July 25, 2011

Chinese Fried Rice

One of my favorite dishes.. Love this stuff :)

1 1/3 Cup Cold Water


1 1/3 Cup Instant White Rice


2 Tablespoon Butter Or Margarine


1 Large Egg


1 Small Onion Chopped


1 Tablespoon Soy Sauce


1 Tablespoon Worcestershire Sauce


Shredded Carrots [optional]


Sauteed Chopped Onions In Sesame Seed Oil [optional]



The first step is to bring the water to a boil. Than add your rice and remove it from the heat. Cover the saucepan and let it steam cook for 10 to 15 minutes until tender and fluffy. You can also add some butter to your steaming Rice if you like. Now add your butter to a large skillet on medium-high heat, add your beaten egg and onion and cook until eggs are done and onion is glazed, tender and crispy. Once egg is done cooking add the cooked rice and cook for 3-5 additional minutes. Add soy sauce and Worcestershire sauce at end and flip a few times to coat. Serve hot and enjoy. Dish goes well with chicken egg rolls.



Buttermilk Biscuits

This makes 10 biscuits, for more, just double recipe!


2 cups all-purpose flour

1 tablespoons baking powder

1/4 teaspoon baking soda

2 teaspoons sugar

1/2 teaspoon cream of tartar

1/4 teaspoon salt

1/2 cup vegetable shortening (not oil)

3/4 cup buttermilk

In a bowl, stir together flour, baking powder, baking soda, sugar cream of tartar, and salt. Cut in shortening till mixture resembles small peas. Make a well in the center; add the buttermilk all at once. Stir just until dough clings together. (Do not over stir)

On a lightly floured surface, knead dough gently about 10 to 12 times. Roll or pat dough to 1/2-inch thickness. Cut with floured 2-1/2 inch biscuit cutter. Place biscuits on an ungreased baking sheet 2 inches apart. Bake at 450 degrees for 10 to 12 minutes, or until golden brown.

Dessert Burrito

Awwwwwwww super dessert!!!

1/2 cup sugar

1/4 cup butter or margarine, softened

3/4 to 1 cup mashed bananas

1 egg

1/2 teaspoon vanilla

3/4 cup all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 TBS. canola oil

6 (8 inch) flour tortillas

1 cup semi sweet chocolate chips



1/2 cup semisweet chocolate chips

2 TBS. butter

1/4 cup unsweetened cocoa

powdered sugar, if desired

Preheat oven to 350. Combine sugar and butter in a large bowl. Beat at medium speed until creamy. Add bananas, egg and vanilla. Continue to beat and scrape bowl often until well mixed. Reduce the speed to low and add flour, baking powder, baking soda, salt, and oil. Beat until well mixed. Place one tortilla on a large surface or plate. Spread 1/6 of the batter onto the tortilla and top with chocolate chips. Roll burrito and place in a greased 2 quart baking dish. Repeat with remaining tortillas. For the glaze, melt the chocolate chips and butter with the cocoa in a 1 quart saucepan over low heat stirring occasionally until melted (4 to 6 minutes). Drizzle glaze over the burritos. Bake in the oven 20-25 minutes until golden.

Wacky Cake

I have made this cake and it is awesome if you like chocolate :) 


3 cups flour

   2 cups sugar

   6 tablespoons baking cocoa

   2 tsp. baking soda

   1 tsp. salt

   2 Tbs. vinegar

   2 tsp. vanilla

   12 Tbs. melted shortening (Not oil, margarine or butter can be used)

   2 cups cold water

Sift together all dry ingredients into a large mixing bowl. Make 3 holes
(deep enough for each of the first 3 liquids).
In the first hole put the 2 Tbs. vinegar, 2nd hole: 2 tsp. vanilla, 3rd hole: 12 Tbs. melted shortening.
Pour cold water over all ingredients and mix well. DO NOT BEAT.
Place into a grease and floured cake pan(s) 9x13 (bunt or 2 rounds) Bake in a preheated 350 degree oven for 30 minutes or until tooth pick comes out clean. Place on wire rack to cool.
Use any topping or frosting of your choice.

Green Bean and Bacon Saute

This is delicious!!!
10 slices bacon, diced

1 tablespoon crushed garlic

1/2 teaspoon crushed red pepper flakes

2 (10 ounce) packages frozen whole green beans
1/2 cup soy sauce
salt and pepper to taste

Cook bacon in a large skillet set over medium-high heat until crisp. Use a slotted spoon to remove bacon pieces and drain them on a paper towel-lined plate. Pour off excess grease from the skillet, leaving about 2 tablespoons in the pan.
Add the garlic and red pepper flakes to the bacon grease and cook over medium-high heat until fragrant, about 1 minute. Add green beans and season with soy sauce, salt and pepper. Cook and stir until beans are tender but still a little crunchy, about 10 minutes. Return bacon to the pan and toss with the beans before serving

Sunday, July 24, 2011

Refried Beans

Nothing tastes as good as making it yourself !!!
1 1/4 cup dried pink or pinto beans - 1/2 lb rinsed and picked over
2 cups water
1 teaspoon salt

1/2 cup lard or oil

In a two quart saucepan, bring the beans and water to a boil.  Cover and simmer over low heat for two hours or until beans are very tender, adding more water if necessary.  Stir in salt. 
In a medium skillet, heat a little lard over low heat.  Add some beans and a large spoonful of bean liquid, mashing beans and fat into a thick, smooth paste.  Repeat working in more lard, beans, and liquid until all are used up and beans are smooth.  If necessary, add more liquid for good spreading consistency.
Makes about 3 cups.  Keeps in the refrigerator about 2 weeks.

Rocky Road Brownies


So So Good !!!


4 squares bittersweet chocolate
1 C. butter
4 eggs at room temperature
1 C. flour
1 t. vanilla
2 C. miniature marshmallows
1 C. semisweet chocolate chips
1 C. chopped nuts

Preheat oven to 350. Grease 9x13 pan. Melt bittersweet chocolate and butter in large saucepan over low heat. Remove from heat and add sugar blending well. Beat in eggs and stir in flour and vanilla. Add marshmallows, chocolate chips and nuts. Mix well. Bake at 350 for 20 minutes.

Roasted Potatoes

My Favorite roasted potatoes, I like the kick :)
 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.


Saturday, July 23, 2011

Sugar Free Mixed Berry Jam

Whatching your waistline? you can still have 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.

Friday, July 22, 2011

Easy Broccoli Dish



1 bunch  cutup broccoli stems and florettes

2 cups  pecan pieces

1 cup raisins

1/3 cup sugar

1 bottle (8 oz.) buttermilk ranch dressing

Mix all items together, then mix with ranch dressing.  Chill about an 1 hour before serving.

Easy Bake Cheddar Biscuits


1 cup each flour, shredded cheddar cheese

2 tsp.  baking powder

1/4 tsp. each cream of tartar, sugar, salt

1/4 cup (1/2 stick) butter or margarine, cut up

1/3 cup milk

1/2 cup (1/2 of 8 oz. tub) chive and onion cream cheese spread

Heat oven to 450°. Mix flour, baking powder, cream of tartar, sugar and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in cheddar cheese. Add milk; stir until mixture forms soft dough. Place on lightly floured surface; knead 8 - 10 times or until
smooth. Pat out dough into 6 x 6 pan. Cut into 9 squares. Place on ungreased baking sheet. Bake 10 - 12 minutes or until golden brown. Spread each split warm biscuit with 2 1/2 tsp. cream cheese spread.


Thursday, July 21, 2011

Lemon Chicken with Croutons

This is my daughter's favorite Chicken Dish !!!!

1 roasting chicken, 4- to 5 pounds

1 large yellow onion, sliced

olive oil

kosher salt

greshly ground black pepper

2 lemons, quartered

2 tablespoons unsalted butter, melted

6 cups bread cubes, 3/4-inch, 1 baguette or round boule

Preheat the oven to 425 degrees. Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. The onions may burn but the flavor is good. Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently until nicely browned, 8 to 10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.

Chicken Teriyaki


chicken recipe that cooks up fast and easy.It is also great for

people who don't want to use sugar! . .

 6 pieces of chicken

1/4 c. soy sauce

1/4 c. vinegar

1 garlic clove, crushed

1/4 tsp. ground ginger

Brown chicken in frypan.

Mix rest of ingredients

together and pour over browned chicken.

Cover and cook for 1/2 hour or until tender.

I find it is better if you turn it halfway through cooking.

Make Ahead Enchilada Casserole




2 lbs. ground beef


1 lg. onion, chopped


2 tbsp. chili powder


1 tbsp. ground cumin


 salt and pepper to taste


1 (15 oz.) ranch style beans


6 flour tortillas, quartered or torn


1 1/2 c. Swiss cheese, shredded


1 (14 oz.) can tomatoes, drained(save juice)


2 to 3 (4 oz.) cans chopped green chilies


1 (10 1/2 oz.) can cream of mushroom soup, undiluted


Brown onion and ground beef and drain well. Add chili powder, cumin and salt. Stir well and cook over low heat 10 minutes. Spread meat mixture into a 9 x 13 pan. Layer drained beans, broken tortilla pieces and cheese over meat. Pour tomato liquid over cheese. Chop tomatoes and combine with chilies and spread over the cheese. Spread soup over all. Cover and refrigerate overnight. Bake uncovered at 350 degrees for 1 hour.



Wednesday, July 20, 2011

Chicken-Fried Steak:

There aree so many ways to make Chicken Fried Steaks and this is another good one... 


1-1/2# cube, bottom round or rump steaks

1/4 cup milk

1 egg

1 cup flour

2 t. black pepper

1-1/2 t. salt

3/4 t. (or more) ground red pepper

1/4 cup shortening


For Spicy Gravy:


1 small onion

2 to 3 T. flour

1 cup milk


 Rinse the cube steaks with cool water and pat dry. 

Pound the steaks between sheets of waxed paper with a meat mallet to flatten. 

Whisk the milk and egg in a bowl. 

Combine the flour, black pepper, salt and red pepper in a shallow dish
and mix well. 

Dip each steak in the egg mixture and then coat with the flour mixture. 
Let stand for 10 minutes. 

Heat the shortening in a large skillet until it sizzles when a
drop of water is added. 

Fry the steaks in the hot shortening for 3 minutes per side
or until golden brown, turning once. 

Drain, reserving 2 to 3 T. of the pan
drippings for the gravy. 

Place the steaks on a platter and cover to keep warm.


For the gravy, sauté the onion in the reserved pan drippings in a skillet for 2 to 3 minutes. 

Add the flour and mix well. 

Cook until bubbly, stirring constantly. 

Stir in the milk. 

Cook until thickened, stirring constantly.

Chile Relleno Torte


1/2 lb. grated cheddar cheese

1/2 lb. grated monterey jack cheese

5 eggs

1/3 cup flour

1 2/3 cups half and half

1 4oz can diced green chiles

1/4 cup picante sauce

Preheat oven to 375. Mix cheeses and spread into a buttered pie plate. Beat eggs with the flour until well blended then add the half and half. Pour over cheese mixture and spoon on the chiles and the picante sauce evenly. Bake @ 350*  for 45 minutes or until center is set.


Chicken, Shrimp and Sausage Jambalaya

I love Hot and Spicy.. Yum!

4 boneless skinless chicken thighs, cut into 2 inch chunks

2 tsp. Creole seasoning

2 tbs. canola oil

6 oz. smoked sausage

1 large white onion, chopped

1 each red, yellow and green bell pepper, cut into strips

1 tbs. thyme leaves

2 tbs. flour

1/4 tsp. cayenne pepper

1 cup raw long grain rice

16 oz. can diced fire roasted tomatoes, undrained

3/4 pound large shrimp, peeled and deveined, tail shells intact

Chopped Parsley
Sprinkle chicken with Creole seasoning. Heat oil in a pot or Dutch oven. Add sausage and brown 2 min. Remove to a plate. Add chicken and saute until brown, remove to a plate. Add onion, peppers, thyme, flour and cayenne to pot and cook until onions are translucent. Stir in rice, then add broth and tomatoes and bring to a boil. Reduce heat, cover and simmer 10 minutes. Stir chicken and sausage into rice mixture, cover and continue to simmer 6 min. Stir in shrimp, cover and simmer 6 minutes or until cooked through. Spoon jambalaya onto plates. Garnish with parsley. 

Chicken Casserole

5 to 6 boneless, skinned chicken breasts, broiled, cut into 1 inch cubes

1 c. onion, chopped

1 c. celery, chopped

1 c. water chestnuts, sliced

1 can cream of mushroom soup

1 c. mayonnaise

1 box Stove Top stuffing

2 tbsp. butter

Salt & pepper to taste

Butter a 13 x 9 x 2 pan. Layer celery, onions, water chestnuts, chicken, salt and pepper. Mix soup and mayonnaise. Pour over top. Mix stuffing with 3/4 cup water and top casserole. Bake at 350* for 40 minutes or until golden brown on top.


Tuesday, July 19, 2011

White chocolate-Orange Fudge

This would make a great gift for friends and neighbors at the holidays, the rest of the year they are all yours :)
2 pounds white chocolate, melted

2 (8-ounce) packages cream cheese

6 cups powdered sugar

1 tablespoon orange extract

1 teaspoon grated orange zest (optional)

1.     Line a 8 x 8 x 2-inch baking pan with lightly buttered waxed

paper or aluminum foil. Set aside.

2.     Beat cream cheese into melted chocolate until well blended.

 Beat in powdered sugar until mixture is smooth. Stir in orange

 extract and orange peel (if using the peel ).

3.     Spread in prepared dish and chill until firm. Carefully remove

fudge from pan using the edges of the foil. Cut into squares.

Store in refrigerator.
Makes about 3 pounds candy.

Herbed Potato Wedges


3 medium potatoes

3/4 cup herb-seasoned stuffing mix, finely crushed

1/2 teaspoon dried crumbled rosemary


salt and pepper to taste


1/4 cup butter, melted

Cut each potato lengthwise into 8 wedges. Combine stuffing crumbs with rosemary, salt, and pepper. Dip potato wedges into the melted butter then dredge in crumb mixture then place on lightly greased jelly roll pan (15x10x1-inch).
Bake at 425° for 30 minutes, or until potatoes are tender.

Pork Chop Casserole

I love porkchops, and these are delicious !


 6 pork chops

1 tbsp. shortening

salt, pepper, prepared mustard to taste

1 can cream style corn

1 cup each bread crumbs, coarsely sliced celery

1/2 cup each sliced onion, diced green pepper

small amount water

Brown chops in shortening. Season. Pour off any excess fat. Spread a little mustard on each chop. Combine corn, crumbs, celery, onion and green pepper. Cover chops with this mixture. (Add a small amount of water to the mixture if it seems a bit dry.). Bake at 350º F  about 1 hour.

No-Peek Casserole


You will love this one  :)



2 lb Beef stew meat -- cut up

16 oz Sour cream

1 c Red wine

1 lb Mushrooms

1 pk Lipton brand dry onion soup mix

1 cn Campbells brand mushroom Soup

1 tsp. Garlic powder

1 dash Louisiana Hot Sauce -- (optional)

Salt and pepper to taste

Mix all ingrediants, cover tightly, bake at 300* for 3 hours. Don't peek! Serve hot over noodles or rice.

Glazed Baked Ham



1/3 c.  light brown sugar

½ c. honey
1/3 c. dry red wine

½ c. pineapple juice

1 medium clove garlic, finely minced

1 fully cooked ham

In a large bowl or large food storage bag which will hold a ham, combine the brown sugar, honey, wine, pineapple juice, and minced garlic. Place the ham in the marinade, turn to coat well, and let marinate for 6 hours or overnight in refrigerator. Turn frequently to keep ham coated with marinade. Preheat the oven to 350 degree. Place the ham on a rack in a roasting pan, reserving marinade for basting. Bake the ham, basting frequently with the reserved marinade, until a meat thermometer reads about 140 degrees, or about 10 minutes per pound.

Monday, July 18, 2011

Chicken French-Bread Pizza

  1-pound  loaf of unsliced French bread

  1       (8-ounce) can  pizza sauce

  2       cups  cubed cooked chicken or turkey

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

  1       cup  shredded reduced-fat Mozzarella cheese (4 ounces)   

Heat oven to 425F. Split bread horizontally in half. Place bread, cut
sides up, on cookie sheet.

Spread pizza sauce over bread. Top with chicken and olives. Sprinkle
with cheese. Bake about 12 minutes or until cheese is melted and chicken
is heated through.

Oven-Fried Green Tomatoes


Yum !!!



1/2 stick butter or margarine


salt and pepper to taste


4 green tomatoes, sliced


1 cup self-rising flour

Preheat oven to 400*. Melt the butter in a baking pan. Stir in the salt and

 pepper. Coat the sliced tomatoes with flour and place them in the pan. Bake on the

lower rack of the oven for 8 to 10 minutes. Then turn the oven up to broil in order to brown

 the tomato slices

Sunday, July 17, 2011

Ricotta Cheese Pancakes

I think Breakfast is my favorite meal of the day :)
1 tbsp.   baking powder

1/2 cup       all-purpose flour

1/8 tsp.       salt

3            eggs, separated

2/3 cup       milk

1/2 lb.   ricotta cheese ( 8 oz )

       Sift dry ingredients and set aside.  Beat egg yolks until lemon colored.  Add milk and cheese to egg yolks.  Fold in dry ingredients.  Beat egg whites until stiff and fold into mixture.  Cook at once on a hot, greased griddle. 
Serve with your favorite topping !!!