EASY FRUIT TRIFLE

• fresh pineapple
• fresh strawberries
• seedless green grapes
• seedless red grapes
• bananas

TOPPING

• 1¼ cups milk
• ½ cup sour cream
• 8 oz. crushed pineapple
• 1 (3.25 oz) package instant banana cream pudding, dry

Layer fruit in a large bowl or trifle bowl.For the topping, whisk all ingredient's   together until well combined. Spread over the top of trifle. 

 

arrange any extra fruit on top for a pretty presentation.

biscuit dough: enough for about 8 biscuits

*I used Bisquick, and followed the recipe for 9 biscuits. You could also use a package of refrigerated biscuit dough.

1 pound ground breakfast sausage
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
5 eggs, beaten
2 egg whites
3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper

1 package country gravy {or use your own recipe}: prepared according to package directions

 

 

Preheat oven to 425º

Cook sausage in skillet over medium heat until browned. Drain.

Press biscuit dough evenly into the bottom of greased 8x8 inch pan.

Sprinkle sausage evenly over the biscuit dough.

Top sausage layer with cheeses.

In a bowl, whisk together eggs, egg whites, milk, salt, and pepper until blended. Pour evenly over cheese.

Bake uncovered for 30 minutes or until set.
*You can also bake covered with foil. Just make sure to check that a knife comes out clean when it's done to make sure it is cooked completely.

Let stand for 5 minutes, then cut into squares and top with country gravy to serve.

Mexicali Liver and Onions

1 cup all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon paprika
1 1/2 pounds beef liver, cut into 2-inch pieces
3 garlic cloves, crushed
1 jalapeno pepper, sliced thin
3 tablespoons vegetable oil
2 medium onions, sliced
2 to 3 cups water

Combine flour, salt, pepper and paprika in a plastic bag; add liver and shake until well coated with flour; set aside.

Saute garlic and jalapeno pepper in oil until tender. Add liver, and brown slowly on both sides. Place onion slices on top of liver. Add water; cover and simmer over low heat 30 to 40 minutes, stirring occasionally.

Yield: 6 servings

Best Ever Meat Loaf

1 (10 3/4 ounce) can Campbell's Condensed
    Cream of Mushroom or Golden Mushroom Soup
2 pounds ground beef
1/2 cup fine dry bread crumbs
1 egg, slightly beaten
1/3 cup finely chopped onion
1 teaspoon salt
1/3 cup water

Mix thoroughly 1/2 cup soup, beef, bread crumbs, egg, onion and salt. Shape firmly into 8 x 4-inch loaf; place in shallow baking pan. Bake at 375 degrees F for 1 hour 15 minutes.

In saucepan, blend remaining soup, water, and 2 to 3 tablespoons drippings. Heat; stir occasionally. Serve with loaf.

Makes 6 to 8 servings.

My Favorite Salsa

2 fresh jalapeno peppers, seeded and very coarsely chopped

4 cloves garlic, halved
2 large vine-ripened tomatoes
1 (28 0z.) can diced tomatoes (drained or not, depending on how much liquid you want in your salsa)
2 tbsp. red wine vinegar
1 tbsp. cumin
1/2 sweet yellow onion, coarsely chopped14 tsp. salt
1/2 tsp. ground cayenne pepper
1/4 cup fresh cilantro
juice of one lime

In the bowl of a food processor, combine the jalapenos and garlic.  Process until finely chopped.  Scrape down the sides of the bowl.  Add all other ingredients to the food processor.  Pulse in very brief pulses until the vegetables have reached the size you desire (it does not take many pulses so don't overdo it).  Transfer to an airtight container and refrigerate at least 2 hours before serving to allow the flavors to blend.

Glazed Doughnuts

Doughnuts:

2 packages active dry yeast
1/2 cup warm water
1/2 cup scalded milk
1/3 cup shortening
1/3 cup granulated sugar
1 teaspoon salt
3 1/2 to 4 cups all-purpose flour
2 eggs

Glaze:
2 cups sifted confectioners' sugar
3 tablespoons water
1/2 teaspoon vanilla extract

Soften yeast in 110 degree F warm water.

Combine milk, shortening, sugar and salt, then cool to lukewarm. Add one cup of flour and beat well. Beat in softened yeast and eggs. Add enough of remaining flour to make a moderately soft dough. Mix well.

Place in a greased bowl and turn to grease the surface. Cover and chill for 3 hours or overnight.

Turn onto slightly floured surface and roll to 1/3-inch thick.

Cut with floured doughnut cutter. Let rise for 30-40 minutes until very light. While dough is rising, combine all ingredients of the glaze in a bowl and set aside.

Fry in 375 degrees F deep hot fat for 2 minutes or until brown, turning once. Drain on paper towels and dip them into the glazing bowl while warm.

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TOMATO PIE

1 (9-inch) deep-dish pie shell, baked
2 to 3 large tomatoes, thickly sliced and drained
2 to 3 green onions, chopped
salt and pepper to taste
basil and chives
1 c. mayo
1 c. grated sharp cheese

 

Fill cooled pie shell with alternating layers of tomatoes and onions sprinkled with salt, pepper, basil and chives. Combine mayo and cheese and spread over tomatoes.

Bake at 350°F for 30 minutes.

Tomato Quiche

• 1 cup chopped onion
• 2 tablespoons butter
• 4 large tomatoes, peeled, seeded, chopped and drained
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 2 cups (8 ounces) Monterey Jack cheese, divided
• 1 unbaked pastry shell (10 inches)
• 4 Eggland's Best Eggs
• 1-1/2 cups half-and-half cream

 

• In a large skillet, saute onion in butter until tender. Add the
• tomatoes, salt, pepper and thyme. Cook over medium-high heat until
• liquid is almost evaporated, about 10 to 15 minutes. Remove from the
• heat.
• Sprinkle 1 cup cheese into bottom of pie shell. Cover with tomato
• mixture; sprinkle with remaining cheese.
• In a small bowl, beat eggs until foamy. Beat in cream. Pour into pie
• shell.
• Bake at 425° for 10 minutes. Reduce heat to 325°; bake 40
• minutes longer or until top begins to brown and a knife inserted
• near the center comes out clean. Let stand 10 minutes before
• cutting.
• Yield: 6-8 servings.

Nutritional Facts: 

1 serving (1 piece) equals 375 calories, 26 g fat (14 g saturated fat), 167 mg cholesterol, 638 mg sodium, 21 g carbohydrate, 1 g fiber, 14 g protein.

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.

 

 

Cornflake Cookie....recipe from the 1970's.....

1 cup butter
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar
1 egg
1 cup crushed corn flakes
1 cup chopped nuts I use walnuts or pecans
1 cup quick-cooking oatmeal
4 cups flour, decrease to 3 1/2 cups for a chewier cookie
1 tablespoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract

Preheat oven to 325.
Cream butter, sugars, vanilla and egg.
Add oil.
Mix in dry ingredients.
Form dough into walnut sized balls.
Place on cookie sheet and flatten with a fork dipped in water. Bake for 10- 12 minutes.
Cool on pan for a minute or two, then transfer to a rack
..............................

Jalapeno Cornbread - native

1 cup cornmeal 
1/3 cup all-purpose flour 
1 tablespoon sugar optional 
2 teaspoons double-acting baking powder 
1/2 teaspoon baking soda 
2 pc large eggs beaten 
1 cup buttermilk 
1/3 cup onions minced 
1 cup creamed corn 8 ounce can 
2 tablespoons green peppers minced 
2 tablespoons jalapeno peppers chopped 
1/2 cup cheddar cheese, shredded 

 

Combine dry ingredients in mixing bowl. In a separate bowl add the beaten eggs and all the remaining ingredients, blending well. Add the two mixtures together and stir only until moistened. ?Use a heavy cast iron skillet if available; if not, use a 9-inch square baking dish. Grease the skillet or dish, pour in the mixture and bake in a preheated 350-degree oven for 30-35 minutes or until golden brown. Cool slightly and serve immediately.

Indianland Goulash

1 c. elbow macaroni 
1/2 c. chopped onion 
1/4 c. bell pepper 
1 lb. ground beef1 can tomato soup 
1 tbsp. Worcestershire sauce 
  Velveeta cheese for topping 

 

Cook macaroni (drain). Brown hamburger with onion and bell peppers. Add Worcestershire after meat is browned. Mix in soup. Salt and pepper. Pour meat and noodles in casserole dish. Bake at 350 degrees for 45 minutes. Slice cheese on top and leave in oven until cheese melts. Yield: serves 4 to 6.

Green Chile Brownies

2-3 cans 4 oz. Ortega brand diced green chilies 
1 box brownie mix

 

Now this one is a kick! It's a cross between the pepper flavor of the cocoa drink of the Aztecs and the sweetness of chocolate that is so enjoyed in our country. It is so simple that you will laugh at me, and it is so delicious that your guests will laugh at you! Mix the diced green chiles into your next batch of brownies. According to The Frugal Gourmet, he used a boxed brownie mix and he says the results were just smashing. Start with 2 cans of chiles for a batch and then move it up to three if you wish.

 

Crab-Stuffed Jalapeño Fritters

12 pcs large jalapeños 
4 ounces crabmeat, well drained 
1/3 cup minced red onion 
1/4 cup minced green bell pepper 
1/4 cup mayonnaise 
1/2 cup all purpose flour 
3/4 cup mexican beer 
  corn oil (for deep frying) 
  all purpose flour 
1/2 pc avocado, peeled, diced 
1/2 cup mild salsa, drained 
1 tablespoon mayonnaise 

 

Starting just below stem, cut chilies lengthwise in half, leaving stems attached. Seed chilies. Place chilies in heavy medium saucepan. Cover with cold water and bring to simmer. Drain. Repeat process. Dry chilies. Combine crab, onion, bell pepper and mayonnaise in small bowl. Season with salt and pepper. Fill chili cavities with crab mixture. Press chili halves together to compress filling. (Can be prepared 4 hours ahead. Cover and chill.) Place 1/2 cup flour in bowl. Gradually whisk in beer. Let stand 30 minutes. Heat oil in heavy deep pot to 375°F. Whisk batter to smooth. Dredge jalapeños in flour. Holding stem end, dip into batter to coat completely and deep-fry in batches until golden brown, about 3 minutes. Using slotted spoon, transfer jalapeños to paper towels and drain. Combine avocado, salsa 
and mayonnaise in small bowl. Season to taste. Arrange chilies on platter. Garnish with salsa.

Yield: makes 12

Cowboy Chuck Roast With Onion Gravy

1 pc 21/2- to 3-lb. boneless beef chuck; pot roast 
1 tsp. salt 
1/2 tsp. ground black pepper 
1 tbsp. cooking oil 
2 pcs medium onions, cut in wedges 
3 cloves garlic, minced 
1 cup brewed coffee 
1 can diced tomatoes 14.5-oz 
1/4 cup bottled mole sauce 

 

1. Trim fat from beef. Season beef on all sides with salt and pepper. In a 5-quart Dutch oven brown beef on all sides in hot oil. Remove beef from Dutch oven and set aside.  In same Dutch oven cook onions over medium heat 4 to 5 minutes or just until edges begin to brown. Stir in garlic; cook 1 to 2 minutes or until fragrant. Place beef on onion mixture. Add coffee, tomatoes, and mole sauce. Bring to boiling. Reduce heat and simmer, covered, 1-1/2 to 2 hours or until beef is tender. 3. Divide cooked beef and sauce into 4 portions in airtight freezer containers. Let cool 30 minutes before covering. Freeze up to 3 months. Thaw and use to make Ranchero Beef Hash, or other recipes. To Thaw: Thaw 1- and 2-serving size portions overnight in refrigerator; thaw 4-serving size portion 36 hours in refrigerator. Or, microwave on 30% power (medium-low); cook 1 serving 6 to 8 minutes, stirring and breaking up twice; cook 2 servings 12 to 14 minutes, stirring and breaking up twice; cook 4 servings 15 minutes; let rest 10 minutes, stir and break up; microcook 10 minutes more. to Reheat:Reheat thawed meat and sauce in microwave oven on 70% power (medium-high). Cook 1 serving for 2 to 4 minutes, stirring once; cook 2 servings for 4 to 6 minutes, stirring once; cook 4 servings for 8 to 10 minutes; stirring once. Or, reheat in saucepan over medium heat, covered, for 5 to 10 minutes  or until hot, stirring occasionally. Yield: four 2-serving

Chipotle Rub

11/2  stemmed, seeded, chopped dried chipotle chiles 
2 tablespoons pink peppercorns 
2 tablespoons coriander seeds 
1 teaspoon fennel seeds 
1/4 teaspoon cumin seeds 
2 teaspoons dark brown sugar 
2 teaspoons kosher salt 
1 teaspoon mustard powder

 

Preparation Grind 1 1/2 stemmed, seeded, chopped dried chipotle chiles in a spice mill; transfer to a small bowl. Grind 2 tablespoons pink peppercorns, 2 tablespoons coriander seeds, 1 teaspoon fennel seeds, and 1/4 teaspoon cumin seeds in the same spice mill; transfer to bowl with chiles. Stir in 2 teaspoons dark brown sugar, 2 teaspoons kosher salt, and 1 teaspoon mustard powder. 

Cherokee Succotash - native

2 lb fresh or dry lima beans 
  small ones are best 
3 cups fresh corn cut from cob 
4 pcs wild onions or pearl onions 
2 tbl bacon fat; melted 

 

Soak beans, if using dry ones, for 3-4 hours. Bring the water to a boil then add the beans. Cook at a moderate boil for 10 minutes then add the corn, ham hocks, salt & pepper, and onions. Reduce heat and cook for 1 hour on a low heat. Got this one from a friend from grad school. He is a cultural anthropologist who also happens to be a Cherokee Amerindian. His passion is cooking and this is a recipe that he assures me is genuinely ethnic to his people in North Carolina. The changes from the items *'d are  his not mine. The measurements have been converted for us as well. He claims we would like to measure out a hand- ful of this and a small pinch of that. Enjoy! Yield: 68 servings

ANOTHER fried green tomatoes !

prep time

20 mins

cook time

15 mins

total time

35 mins

makes: 6-8 servings

 

what you'll need

• 4 large green tomatoes (or 5 medium)
• ½ cup buttermilk
• 3 large egg whites
• ¾ cup all-purpose flour
• 1½ tsp fine salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp paprika
• ½ cup cornmeal
• ½ cup plain bread crumbs
• vegetable or canola oil for frying
• salt for sprinkling

let's do it

1. Remove the core from each tomato then thinly slice off both ends—just to remove the skin. Cut the tomatoes into slices between ¼" and ½" thick—somewhere right in the middle is about perfect! Place the slices into a medium-sized mixing bowl then pour the buttermilk over the top. Toss to coat then set aside.
2. On a large plate combine flour, salt, pepper, garlic powder, onion powder and paprika. On a second plate, mix together the cornmeal and breadcrumbs—on a third plate, the egg whites.
3. Bread each tomato slice by removing one from the bowl and shaking off any excess buttermilk. Dredge the tomato in the seasoned flour and then shake off any excess. Dip tomato slice into the egg whites, making sure to moisten all of the flour. Be sure to roll the edges into the liquid to ensure they're coated as well.
4. Finally, dredge the tomato in the breadcrumb/cornmeal mixture so that no wet spots remain. Transfer the breaded tomato slice to a baking sheet with a cooling rack set inside. Repeat with remaining tomato slices. Allow the breaded tomatoes to rest for a few minutes so the breading can solidify—they'll be much easier to handle this way!
5. Place a large skillet over medium heat then add oil to coat the bottom by about ¼". When the oil is hot, place 4 or 5 tomato slices into the frying pan. Do not overcrowd the pan, or the tomatoes will steam instead of fry—therefore, you will need to work in batches. Allow the tomatoes to fry to a crispy golden brown on the first side before flipping them and frying on the opposite side—about 2–3 minutes per side.
6. Transfer the fried green tomatoes to a plate lined with paper towels and immediately season them with a sprinkling of salt. If you aren't serving them immediately, return them to the rack to keep crispy. Serve hot, warm or at room temperature and enjoy!

 

This recipe tastes great with a little hot sauce, or a mayonnaise based dipping sauce such as tartar sauce—yum!