Sunday, May 31, 2015

Manwich Meatloaf

1-1/2 lb. ground beef
1 cup soft fresh bread crumbs
1/2 cup finely chopped onions
1 egg
1/2 tsp. salt
1/4 tsp. pepper
1 can (15-1/2 oz.) Hunt's® Manwich sloppy joe sauce
1 tbsp. prepared mustard

      Heat oven to 350ºF (175ºC).  In bowl, mix ground beef, bread crumbs, chopped onions, egg, salt and pepper with 1/2 cup sauce.  Shape into loaf, place in shallow baking pan.  Bake40 minutes; drain.  Spread mustard over loaf; pour remaining sauce over all.  Bake an additional 30 minutes.  Makes 6 - 8 servings.

Country Scalloped Potatoes

1 can (10-3/4 oz.) Cream of Celery Soup
1 can Chicken Gravy
1 cup milk
5 medium potatoes, peeled, thinly sliced, about 5 cups
1 small onion, thinly sliced, about 1/4 cup
2-1/2 cups diced cooked ham
1 cup shredded Cheddar cheese (4 oz.)

      Heat oven to 375ºF (190ºC).  Stir soup, gravy and milk in a small bowl.  Layer 1/2 potatoes, onion, ham and soup mixture in 3-qt. shallow baking dish.  Repeat layers.  Cover baking dish.  Bake 40 minutes.  Uncover, bake 25 minutes.  Top with cheese.  Bake 5 minutes, or until potatoes are tender and cheese is melted.  Let stand for 10 minutes.  Makes 6 servings.

Bread Pudding Soufflè with Whiskey Sauce

Bread Pudding:

3/4 cup sugar
1 tsp. ground cinnamon
pinch nutmeg
3 medium eggs
1 cup heavy cream
1 tsp. vanilla
5 cups New Orleans French Bread, 1" cubed (see note below)
1/3 cup raisins
1 (18" length or approximately 1-1/3 G/ sliced thinly)
Whiskey Sauce
1 cup heavy cream
1/2 tbsp. cornstarch
1 tbsp. water
3 tbsp. sugar
1/4 cup bourbon
9 medium egg whites
3/4 cups sugar
1/4 tsp. cream of tartar 

      Heat oven to 350ºF (175ºC).  Grease 8x8" baking pan.  Bread pudding:  Combine sugar, cinnamon and nutmeg in a large bowl.  Beat in eggs until smooth, then work in heavy cream.  Add vanilla, then bread cubes.  Allow bread to soak up custard.  Place raisins in a greased pan.  Top with egg mixture, which prevents the raisins from burning.  Bake about 25 - 30 minutes, or until pudding has a golden brown color and is firm to touch.  If a toothpick inserted in pudding comes out clean, it is done.  Mixture of pudding should be nice and moist, not runny or dry.  Cool to room temperature.  Whiskey Sauce:  Place cream in a small saucepan over medium heat, bring to a boil.  Whisk corn-starch and water, add to cream while whisking.  Bring to a boil.  Whisk and let simmer a few seconds, taking care not to burn mixture on bottom.  Remove from heat.  Stir in sugar and bourbon.  Taste, to ensure sauce has a thick consistency, a sufficiently sweet taste, and a good bourbon flavor.  Cool to room temperature.  Meringue:   Butter 6 (6 oz.) ramekins.  Be certain1 bowl and whisk are clean.  Egg whites should be completely free of yolk, and will whip better if chill is off them.  This dish needs a good, stiff meringue.  In a large bowl or mixer, whip egg whites and cream of tartar until foamy.  Add sugar gradually, and continue whipping until shiny and thick.  Test with a clean spoon.  If whites stand up stiff, like shaving cream, when you removed spoon, meringue is ready.  Do not overwhip, or whites will break down and soufflé will not work.  In a large bowl, break 1/2 bread pudding into pieces using your hands or a spoon.  Gently fold in 1/4 of meringue, being careful not to lose the air in whites.  Add a portion of this base to each ramekin.  Place remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue. Top off soufflés with this lighter mixture, about 1-1/2".  Smooth and shape tops with spoon into a dome over ramekin rim.  Bake immediately about 20 minutes. or until golden brown.  Serve immediately.  Using a spoon, poke a hole in top of each soufflé at table, and pour room-temperature whiskey sauce inside soufflé.

Note:  New Orleans French bread is very light and tender.  If substitute bread is used that is too dense, it will soak up all custard and this will not work.

Jam & Bread Pudding

1 loaf brioche, sliced 1/2" thick
3/4 cup + 3 tbsp. strawberry preserves, divided use
4 large eggs
1/2 cup sugar 
2-1/2 cups + 1 tbsp. whole milk, divided use
1 tsp. vanilla extract
6 tbsp. unsalted butter or margarine, melted, divided use
3/4 cup confectioners' sugar
garnish: fresh strawberries
      Heat oven to 375ºF (190ºC).  Butter a 9x13" glass baking dish.  Arrange half of brioche along bottom of dish; cut or tear slices to fit.  Spread 3/4 cup jam on top; cover with remaining bread.  Whisk eggs, sugar, 2-1/2 cups milk, and vanilla; pour over bread.  Press to soak and brush top with 4 tbsp. melted butter.  Cover with foil and bake 15 minutes.  Remove foil, continue baking 15 minutes longer, or until pudding is set.  Remove from oven.  Heat broiler.  In a bowl, whisk remaining 1 milk with confectioners' sugar.  Stir in remaining butter and jam until mixture is smooth.  Spread mixture over top of pudding, place under broiler; broil until glaze is golden.  Serve hot or warm, garnished with fresh strawberries.

Almond Joy Cookies

1 cup butter or margarine
1-1/2 cups each white sugar, brown sugar
4 eggs
3 tsp. vanilla
4-1/2 cups flour
2 tsp. baking soda
1 tsp. salt
5 cups chocolate chips
2 cups each sweetened coconut, chopped almonds  
       Heat oven to 375ºF (190ºC).  Lightly grease cookie sheets.  Combine dry ingredients, set aside.  In a large bowl, cream butter and sugars.  Beat in eggs, 1 at a time, stir in vanilla.  Stir in dry ingredients until well-mixed; stir in chocolate chips, coconut and almonds.  Drop by tbsp. onto prepared cookie sheets.  Bake 8 - 10 minutes.  Cool on baking sheet 5 minutes, remove to a wire rack to cool completely.  Makes 24 - 30.

Apple Pie Egg Rolls

3 cups sliced and diced apples (about 3 apples)
 4 tablespoons sugar

 4 teaspoons flour
3/4 teaspoon cinnamon

 1 teaspoon lemon juice
 12 egg roll wrappers
 Oil for frying


Combine all the filling ingredients in a bowl and mix well.
Place 2 heaping tablespoons of filling in the center of each egg roll wrapper.
Fold in the sides of the wrapper and roll tightly. Use a dab of water to secure the tip.
Preheat oil to 350 degrees Fahrenheit.
Fry each egg roll for 4 to 5 minutes, until brown and crispy.
Sprinkle with powdered sugar and serve warm.

Friday, May 29, 2015

Mexican Fiesta Salad

2 cups dried pennè or rotini
1/2 cup each frozen whole kernel corn, light dairy sour cream
1/3 cup mild or medium chunky salsa
1 tbsp. each snipped fresh cilantro, lime juice
1 can (15 oz.) black beans, rinsed, drained
3 medium plum tomatoes, chopped (1 cup)
1 medium zucchini, chopped (1 cup)
1/2 cup shredded sharp cheddar cheese (2 oz.) 

      Cook pasta according to pkg. directions, adding corn the last 5 minutes' cooking.  Drain pasta and corn.  Rinse with cold water; drain again.   DressingL  In a small mixing bowl, stir sour cream, salsa, cilantro and lime juice.  Set dressing aside.  In a large bowl, combine pasta mixture, black beans, tomatoes, zucchini and cheese.  Pour dressing over pasta mixture.  Toss lightly to coat.  Serve immediately or, if desired, cover and chill.  
Makes 4 servings.

Herbed Chicken Salad

2 cups diced, cooked chicken
1 cup thinly sliced celery
1/2 cup toasted almonds, chopped
2/3 cup mayonnaise
2 tbsp. each fresh lemon juice, milk
2 tsp. Dijon mustard
1/2 tsp. pepper
4 tbsp. fresh snipped chives
1 tbsp,. fresh tarragon
  Spring lettuce mixture, Pansies 

      Stir mayonnaise, lemon juice, milk, mustard and pepper in a large bowl until well-blended.  Stir in herbs.  Add chicken, celery and almonds.  Stir gently to mix.  Line a platter with spring lettuce (1 small bag is enough),  Place chicken salad in center of platter; arrange pansies around edges.
Note:  Pansies, nasturtiums and violets are edible.  Whether you buy them or use home-grown, be sure they are chemical free.

Cucumber Salad


1-1/2 cucumbers
2 tbsp. finely chopped fresh parsley
1 tbsp. freshly chopped tarragon
8 tbsp. olive oil
2 tbsp. white wine vinegar
Salt and black pepper
1 tsp. lemon juice to serve
enough: Watercress and lettuce leaves to serve

      Peel and thinly slice cucumbers.  Combine olive oil, wine vinegar, salt and black pepper in a small bowl and mix well.  Place cucumber slices in a bowl.  Pour over 1/2 dressing and toss slices in it to marinate.  Chill in refrigerator at least 30 minutes.  Just before serving, transfer sliced cucumber to a large sieve or colander; drain excess dressing.  To serve:  Arrange drained cucumber slices in a glass salad bowl or flat serving dish.  Pour over remaining French dressing and toss salad gently.  Sprinkle with finely-chopped parsley and tarragon, garnish with lettuce leaves and watercress sprigs. Makes 4 servings.

Marinated Vegetable Salad

2 cups fresh broccoli florets
1 cup fresh cauliflower florets
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
2 pkg. (8 oz. each) sliced fresh mushrooms
1 tbsp. chopped fresh dill weed, or 2 tsp. dried dillweed

      Combine all ingredients; cover, chill 8 hours or overnight. Makes 6 - 8 servings.

Thursday, May 28, 2015

Baked Turkey Croquettes

4 tbsp. butter or margarine, divided use
3 tbsp. flour
3/4 cup milk
2 cups turkey, chopped
1 egg yolk, beaten
1/4 tsp. each salt, celery salt
1 egg
2 tsp. water
1/2 cup bread crumbs
1/4 tsp. ground sage 

      Heat oven to 350ºF (175ºC).  Melt 2 tbsp. butter over low heat.  Add flour; stir until well blended.  Cook one minute.  Slowly add milk; cook, stirring constantly, until boiling.  Let sauce cool; add chopped turkey, egg yolk, salt and celery salt.  Form into 12 small cones.  Mix bread crumbs with ground sage.  Beat egg in water.  Roll cones in crumbs.  Dip each cone in egg and roll again in crumbs.  Place on greased baking pan and drizzle with remaining butter, melted.  Bake 40 minutes. 

Ham and Potato Casserole

7 - 8 medium potatoes
1 box (medium) Velveeta® cheese
2 cans (10-3/4 oz. each) cream of mushroom soup
2 large onions, chopped
Shredded cheddar cheese
1/2 cup milk
1 stick butter or margarine
3 lb. canned ham, diced
1 can mushrooms

      Heat oven to 375ºF (190ºC).  Peel and slice potatoes and place in salted water on top of stove for 10 minutes.  After potatoes have reached a boil, place cheese, 1/2 stick butter, onions, mushrooms and mushroom soup in heavy saucepan.  Melt cheese mixture on low heat; remove from stove and add 1/2 cup milk.  Stir until well blended.  In casserole, layer diced ham with potatoes.  Pour cheese mixture over ham and potato layers.  Add some shredded cheese and other 1/2 stick butter as a topping.  Bake for 45 minutes until casserole is bubbly. 

Cinnamon Twists

1 pkg. (1/4 oz.) active dry yeast
3/4 cup  warm water (110º - 115ºF), divided use
4 - 4-1/2 cups all-purpose flour
1/4 cup each sugar; butter or margarine, softened
1-1/2 tsp. salt
1/2 cup warm milk (110º - 115º)
1 egg


1/4 cup butter or margarine, melted
1/2 cup packed brown sugar
4 tsp. ground cinnamon

       Heat oven to 350º F (175ºC).  In a large bowl, dissolve yeast in 1/4 cup warm water.  Add 2 cups flour, sugar, salt, milk, butter, egg and remaining water; beat on medium speed for minutes.  Stir in enough remaining flour to form soft dough.  Turn onto a floured surface; knead until smooth and elastic, about 6 - 8 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.  Punch down dough.  Roll into a 16x12" rectangle.  Brush with butter.  Combine brown sugar and cinnamon; sprinkle over butter.  Let dough rest 6 minutes.  Cut lengthwise into 3 (16x4") strips.  Cut each strip into 16 (4x1") pieces.  Twist and place on greased baking sheets.  Cover and let rise until doubled, about 30 minutes.  Bake 15 minutes or until golden brown. 
Makes 54 Twists.

Fudgy Strawberry Cream Cheese Pie



1 pkg. (15 oz.) refrigerated pie crust, softened as directed
1 pkg. (8 oz.) cream cheese, softened
1/3 cup sugar
1/2 tsp.vanilla
1 cup (6 oz.) white vanilla chips or chopped white baking bar, melted, cooled
1 cup whipping cream, whipped
2/3 cup hot fudge ice cream topping


2 cups fresh strawberries, quartered
1/2 cup strawberry pie glaze
1 tbsp. orange-flavored liqueur, if desired
1/2 cup whipped cream
optional chocolate curls

      Heat oven to 450ºF (240ºC).  Prepare pie crust as directed on pkg. for 1-crust baked shell using 9" pie pan.  Bake 9 - 11 minutes, or until light golden brown.  Cool 15 minutes, until completely cooled.  In a large bowl, combine cream cheese, sugar and vanilla; beat until fluffy.  Gradually add melted vanilla chips, beating until smooth and creamy.  Gently fold in whipped cream for filling.  Stir hot fudge topping to soften; spread in bottom of cooled baked shell.  Carefully spread cream cheese mixture over fudge layer.  In medium bowl, combine strawberries, glaze and liqueur; stir gently to coat.  Spoon evenly over filling.  Refrigerate about 2 hours or until firm.  Before serving, pipe or spoon whipped cream around edge of pie.  Garnish with chocolate curls.  Makes 8 servings.

Wednesday, May 27, 2015

Green Chile Chicken Enchiladas

For the sauce
  1. 3 tablespoons butter
  2. 3 tablespoons flour
  3. 1 clove garlic, minced
  4. 1 1/2 cups chicken stock
  5. 1 1/2 cups milk, at room temperature
  6. 1 teaspoon salt
  7. 1 cup chopped green chile
  8. 1/2 teaspoon oregano
For the casserole
  1. 2 cups chopped or shredded cooked chicken
  2. 1/2 cup chicken stock
  3. 2 tablespoons flour
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon ground red chile powder
  6. 2 tablespoons chopped green chile
  7. 1/4 cup minced onion
  8. 12 6" corn tortillas, quartered
  9. 1 1/2 cups shredded Mexican blend cheese
For the sauce
  1. Melt the butter in a medium saucepan over medium heat. Whisk in the flour, and cook until toasty, about 3 minutes. Add the garlic and cook for 1 minute more. Gradually whisk in the chicken stock, stirring well to avoid any lumps. Stir in the milk, salt, green chile, and oregano, and cook over medium heat until thickened and bubbly, about 15 minutes, stirring often.
For the filling
  1. Place the chicken in a medium sauce pan with a lid. In a small bowl, combine the chicken stock and flour, whisking well to combine. Pour the stock and flour mixture over the chicken, and stir to combine. Add the salt, red chile powder, 2 tablespoons chopped green chile, and minced onion, and stir to combine. Cover and cook over medium heat for 20 minutes until bubbly, stirring often.
To assemble the enchiladas
  1. In a greased 9x13 pan, ladle in 1/4 of the prepared green chile sauce. Layer 16 of the tortilla quarters on top of the sauce so that they form a layer that covers the bottom of the pan. Top with half of the prepared chicken mixture and sprinkle with 1/2 cup of the cheese. Cover with 1/2 cup of sauce. Top with an additional 16 tortilla quarters, and then layer on the remaining chicken mixture, 1/2 cup of cheese and an additional 1/2 cup of sauce. Top with the remaining tortilla quarters, and then cover with the remaining sauce and sprinkle with the remaining cheese.
  2. Bake at 350 for 25-30 minutes, until thickened and bubbly. Allow to rest for 10 minutes before serving. If desired, garnish with lettuce and tomatoes.
I like to garnish with a bit of shredded lettuce and cherry tomatoes. If desired, a bit of sour cream or plain Greek yogurt does a great job to tame the heat a bit!

Saucy Foil-Pack Barbecue Ribs

3/4 cup barbecue sauce 
2 tbsp. orange marmalade 
2 tsp. hot pepper sauce 
4 lb. pork baby back ribs  

      Heat grill to medium-high heat.  Mix barbecue sauce, marmalade and pepper sauce until well-blended.  Cut ribs into 2-rib sections.  Place half of ribs in single layer in center of large sheet of heavy-duty foil.  Bring up long sides of foil.  Double-fold both short ends of foil to seal, leaving top open.  Pour 1/4 cup water (or 1 ice cube) into foil packet through opening at top.  Double-fold top to seal, leaving room for heat circulation.  Repeat with remaining ribs.  Grill, covered, 45 - 60 minutes, or until ribs are cooked through.  Remove from foil, return ribs to grill abd brush with barbecue sauce mixture.  Grill an additional 10 - 15 minutes, turning occasionally, brushing with the remaining sauce. 

Mexican Meatloaf (Slow Cooke

3 s egg, beaten
1/3 cup taco sauce
1 cup coarsely crushed corn chips
1/3 cup shredded Mexican cheese blend
2 tbsp. taco seasoning
1/2 tsp salt, optional
2 lb. lean ground beef
additional taco sauce or salsa

      In large bowl, mix first 6 ingredients.  Crumble beef over mixture and mix well.  Shape into a round loaf; place in slow cooker.  Cover, cook on Low 6 - 8 hours, until a meat thermometer reads 160ºF.  Serve with taco sauce or salsa.  Makes 8 servings.

Southwestern Calico Corn


1 tbsp. canola oil
1 whole pepper, poblano chili, diced
1 small red bell pepper, diced
2 cups fresh corn kernels
1 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
14 oz, hominy, rinsed 

      Heat oil in a large nonstick skillet over medium-high heat.  Add poblano pepper, bell pepper and corn; cook, stirring occasionally, until just tender, 3 - 5 minutes.  Stir in chili powder, cumin and salt; cook 30 seconds more.  Add hominy and cook, stirring, until heated through, about 2 minutes more.


2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp freshly ground black pepper
1 Tbsp onion powder
1 Tbsp cayenne
1 Tbsp dried oregano
1 frying chicken or 6 breasts or 6 leg thigh quarters
1 cup flour
black pepper and garlic powder (for sprinkling)
Creole seasoning
1/2 cup butter

Preheat oven to 425°F.

Pat chicken dry with a clean paper towel and sprinkle with garlic powder and Creole seasoning.

In a Ziploc bag, combine 1 cup flour, 1/4 teaspoon black pepper,  1/2 teaspoon Creole seasoning. Close bag and mix well.

Shake chicken in the bag with flour and seasonings. Line a 9x13 inch glass baking dish with foil. Add butter and place in oven until it sizzles. Place chicken in dish, skin side down.

Bake 30 minutes; reduce heat to 325°F degrees and bake 35-45 minutes longer or until chicken is cooked through (this depends upon the weight of the chicken). It will be a beautiful golden brown and very tender when done.

Tuesday, May 26, 2015

Meat-Lover's Slow Cooker Spaghetti Sauce

I started making this sauce in the 60's..LOVE IT !!! Mz. Bizkit

2 tbsp. olive oil
2 small onions, chopped
1/4 lb. bulk Italian sausage
1 lb. ground beef
1 tsp. dried Italian herb seasoning
1 tsp. garlic powder
1/2 tsp. dried marjoram
1 can (29 oz.) tomato sauce
1 can (6 oz.) tomato paste
1 can (14.5 oz.) Italian-style diced tomatoes
1 can (14.5 oz.) Italian-style stewed tomatoes
1/4 tsp.  dried basil
1/2 tsp. dried oregano
2 tsp. garlic powder
1 tbsp. white sugar 

      Heat olive oil in a skillet over medium heat; cook, stir onions and Italian sausage until sausage is browned, about 10 minutes.  Transfer sausage and onions to a crockpot.  In same skillet, cook and stir ground beef, Italian seasoning, 1 tsp. garlic powder and marjoram, breaking meat up as it cooks, until meat is browned, about 10 minutes.  Transfer ground beef into crockpot.  Stir in tomato sauce, tomato paste, diced tomatoes, stewed tomatoes, thyme, basil, oregano, and 2 tsp. garlic powder.  Set cooker on Low, cook sauce 8 hours.  About 15 minutes before serving, stir in sugar.  Serve hot.

Taco Meat Loaf

1 egg, beaten
1/2 cup sour cream
1/3 cup salsa
2 - 4 tbsp. taco seasoning
1 cup crushed tortilla chips
1/2 cup shredded cheddar cheese
2 lb. lean ground beef
optional: sour cream, salsa, shredded cheddar, shredded lettuce, sliced ripe olives 
      In a large bowl, combine first 6 ingredients.  Crumble beef over mixture and mix well.  Pat into a 3-qt. crockpot.  Cover, cook on Low 8 hours, until no pink remains and a meat thermometer reads 160ºF (177ºC).  Top with sour cream, salsa, cheese, lettuce and olives.  Makes 8 servings.

Cheesy Chili Rellenos Casserole

1 tbsp. butter or margarine
1 cup chopped onions
2 cans (4.5-oz. each) chopped green chilis, drained
1-1/2 cups each shredded cheddar cheese*, shredded Monterey Jack cheese*
3 eggs
3/4 cup sour cream*
1/4 - 1/2 tsp. crushed red pepper flakes
1 cup chopped, seeded tomato

      Heat oven to 350ºF (175ºC).  Lightly grease an 8x8- or 9x9" pan.  Melt butter in medium skillet over medium-high heat.  Add onions: cook, stir until crisp-tender.  Stir in green chilis.  Spoon chili mixture evenly into greased pan.  Sprinkle with cheeses.  In a small bowl, beat eggs lightly.  Beat in sour cream and red pepper flakes.  Spoon egg mixture evenly over cheeses.  Sprinkle with tomato.  Bake 35 - 45 minutes, until knife inserted in center comes out clean.  Makes 6 servings.
Note:*  May substitute low- or non-fat, to reduce fat and calories.

Taco Soup


1 lb. ground beef, browned
1 small onion, chopped, cooked with ground beef
1 can Ro-tel® (You can omit if you do not want it to be spicy)
1 can whole kernel corn, undrained
1 can (8 oz.) tomato sauce
1 can stewed tomatoes
1-1/2 cans water
1 can ranch style or chili-style beans, undrained
1 pkg. taco seasoning mix (or use a low-sodium seasoning pkt. or mix my own)

      Brown meat, sautèing onions with meat.  Drain any grease.  In a Dutch oven or soup pot, add meat and all ingredients.  Simmer on stovetop until ready to eat.  Serve this with several sides, letting family members choose what toppings they want to add to soup.
Options:  Fritos®, grated cheese, sour cream, green onions, black olives, chopped cilantro, diced avocado.  Choose what toppings are best for family preferences.
My changes I used ground turkey instead of beef;.also added 2 cloves garlic and 1 large diced jalapeño I put in while browning ground turkey.  I ate my bowl with 1 tsp. sour cream and some chopped onion; my husband did the same, also adding shredded cheese with his.  I served soup with jalepeño cheddar corn bread.  Having leftovers for my lunch tomorrow.

Cucumber Shrimp Spread

1/2 lb. small shrimp, cooked, peeled, diced
1 pkg. (8 oz.) cream cheese, softened
1 clove garlic, minced
1 cucumber; peeled, seeded, diced
1/2 cup sour cream
3 green onions, finely chopped
1 tbsp. catsup
1 tsp. Worcestershire® sauce 

      Combine all ingredients; mix well and serve with crackers.  Cucumber Shrimp Spread is a great appetizer.  Cucumber adds freshness and crunch, works well with cream cheese and shrimp.

Monday, May 25, 2015

Dutch Pigs In The Blanket

4 lb. ground pork, not sausage
2 lb. lean ground beef
2 tsp. salt
1 tsp. pepper
1-1/2 cups salted crackers, crushed
3 eggs
3/4 cup milk
1 tsp. nutmeg
9 cups flour
2 tbsp. baking powder
1 tbsp. salt
1-1/2 lb. butter or margarine
3 eggs
3 cups milk
      Heat oven to 375ºF (190ºC).  Meat:  Thoroughly mix all ingredients.  Dough:  Mix dry ingredients; cut in butter.  Mix eggs and milk; add to butter mixture, mixing well by hand.  Place part of dough on floured surface and knead lightly.  Roll out quite thin.  Cut dough into 4x4" squares with knife.  Place 1 scoop meat mixture, about 2-1/2 - 3 tbsp., onto dough square.  Form meat into tube-shapes, extending to end of dough.  Roll dough around meat tube; place on trays to freeze or baking sheet, to Bake.  Repeat roll-outs until meat is gone.  Bake.  If frozen, thaw 30 minutes. 

Best Shrimp You Will Ever Eat

1 stick butter or margarine
1 lemon
your shrimp
1 pkg. dried Italian seasoning.

      Heat oven to 350ºF (175ºC).  Melt butter in pan.  Slice lemon, layer it on top of butter.  Put down fresh shrimp, then sprinkle pkg. of talian seasoning.  Bake 15 minutes. 

Potato Chip Casserole

1 pkg. (8 oz.) "Chips for Dip" style potato chips, smashed lightly
1 can (6 1/2 oz.) tuna, drained
1 can (4 oz.) mushrooms, drained
2 cans (10-3/4 oz. each) cream of mushroom soup
1-1/2 cans milk

     Heat oven to 350ºF (175ºC).  Layer chips smashed lightly in 13x9" glass baking dish.  In medium bowl, break up tuna, stir in mushroom soup, mushrooms and milk.  Pour over chips.  Bake 25 minutes or until lightly browned on top.

Vegetable Quiche Casserole

6 eggs, beaten
1/2 cup milk added to beaten eggs
2 slices bread, torn into small crumbs
3/4 lb. cheddar cheese, grated
8 oz. white cheese, cut into bits
1 lb. each mushrooms, sliced; zucchini, chopped
1 onion, chopped
1 clove garlic, smashed

      Heat oven to 325ºF (165ºC).  Combine vegetables and sautè in oil.  Add bread crumbs, a dash of oregano to milk-egg mixture.  Add cheese.  Mix with sautèed vegetables.  Pour into a 9x13" dish; bake 1 hour.  Cut into 2x2-1/4" for appetizers. 

Sunday, May 24, 2015

Texas Barbecue Sauce

2 tbsp. unsalted butter or margarine
1/4 cup minced onion
1 clove (medium) garlic, minced
1-1/2 tsp. chili powder
1/4 tsp. ground cayenne pepper
2 tbsp. brown sugar
2 cups tomato juice
3/4 cup distilled white vinegar
2 tbsp. Worcestershire® sauce
1/2 tsp. mustard powder (mixed with 1 tbsp. water)
1 tsp. minced chipotlè chili in adobo
2 tbsp. dark molasses
1-1/2 tsp. salt
1/4 tsp. ground black pepper

      Heat butter in a small, nonreactive pan over medium heat until foaming.  Add onion and cook, stirring occasionally until softened, about 2 - 3 minutes.  Add garlic, chili powder, cayenne pepper and brown sugar.  Stir constantly until fragrant, about 20 seconds.  Add tomato juice, 1/2 cup vinegar, Worcestershire sauce, mustard, chipotlè, molasses and salt.  Increase heat to high, bring to a simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce is slightly thickened, reduced to 1-1/2 cups, about 30 - 40 minutes.  Once off heat, stir in pepper and remaining 1/4 cup vinegar.  Cool to room temperature before serving. 

Pasta Salad

1 box (16 oz.) medium shell pasta, uncooked
5 eggs, hard-boiled, chopped
1/2 cup sweet onion, chopped
1 jar (2 oz.) pimentos, drained
1 cup each celery, chopped;  green pepper, chopped
3 tbsp. sweet pickle relish, drained
1/4 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. black pepper
1/2 tsp. celery seed
1-1/2 cups mayonnaise
1/2 cup sour cream
1/4 cup sugar
2 tbsp. yellow mustard
3 tsp. apple cider vinegar 

      Cook pasta according to pkg. directions; drain.  In a large bowl, mix pasta, eggs, onion, pimentos, celery, green pepper and relish.  In another bowl, mix garlic powder, paprika, black pepper, celery seed, mayonnaise, sour cream, sugar, mustard and vinegar.  Pour mayonnaise mixture over pasta and mix well.  Can sprinkle with more paprika.  Chill in refrigerator several hours or overnight.  Makes 12 cups,.
Keeps well in refrigerator several days.
Note:  If salad gets dry after a day or so, add more mayonnaise.  You could serve with tuna, chicken or ham.

Instant Potato Salad


2 cups warm water
1 cup instant potato flakes
1 tbsp. mayonnaise
1/2 cup milk
1 tbsp. dill pickle relish
1 tsp. yellow mustard
1 small onion, chopped
to taste: salt and pepper
      Pour 2 cups of warm water into a bowl.  Stir in instant potato flakes until well blended. Mix in mayonnaise, milk, relish, mustard and onion.  Season with salt and pepper.  Mix well, and refrigerate until needed.

Broccoli and Cauliflower Salad



1 head each broccoli cut into small florets; cauliflower cut into small florets
1 small red onion finely diced
1 cup each dried raisins, sunflower seeds, real bacon bits


1 cup mayonnaise
2 tbsp. each white vinegar, sugar

      In a large bowl, combine ingredients for salad.  Mix ingredients for dressing, and pour over salad. Toss until blended.  Refrigerate about 30 minutes or more before serving. 
Note:  Can replace raisins with peas and it shouldn't be an issue.  Might be nice with 1/2 cup each raisins, peas.

Thursday, May 21, 2015

Texas-Style Blueberry Cobbler


Note: If fresh blueberries are out of season, frozen blueberries can work. Make sure the frozen blueberries are thawed and well-drained before mashing. Also, measure the 3 cups of blueberries after they have been thawed and drained.


  • 4 tablespoons butter cut into 4 pieces and 8 tablespoons butter, melted and cooled
  • 1 1/2 cups (10 1/2 ounces) granulated sugar
  • 1 1/2 teaspoons freshly grated lemon zest
  • 3 cups (15 ounces) blueberries
  • 1 1/2 cups (7 1/2 ounces) all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoons salt
  • 1 1/2 cups milk



Preheat oven to 350 F. Place 4 tablespoons cut-up butter in
 a 9x13-inch baking pan and put in the oven until butter is
 melted, 5-7 minutes. Continue with the rest of the
instructions, removing the pan from the oven when the
butter is melted but leaving the oven on.
In a food processor, pulse 1/4 cup sugar and lemon zest in
food processor until combined, about 5 pulses. Set aside. (If
 you don't have a food processor, combine the sugar and
lemon zest in a small bowl and rub your fingers through
 the mixture until well combined.) Using a potato masher, in
 a medium bowl, mash the blueberries with 1 tablespoon of
 the lemon sugar until the berries are coarsely crushed.
In a large bowl, combine flour, remaining sugar, baking
 powder and salt. Whisk in the milk and the 8 tablespoons
 melted butter until smooth. Pour batter into the baking
 dish with the melted butter. Dollop spoonfuls of the
 mashed blueberry mixture evenly over the batter. Sprinkle
 with the remaining lemon sugar and bake until golden
 brown and edges are crisp, 45 to 50 minutes. Cool 20-30
 minutes before serving. Serve with a scoop of vanilla ice
 cream, if desired.