PERFECT DEVILED EGGS

PERFECT DEVILED EGGS


8 eggs
1/3 cup mayonnaise
2 Tbsp. Worcestershire sauce
2 Tbsp. Cream-style horseradish sauce
1 drop hot pepper sauce, or to taste
salt and pepper to taste
1 tsp. dried parsley flakes, for garnish
1 tsp. paprika, for garnish


Place the eggs in a saucepan in a single layer and fill with water to cover the eggs by 1-inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the water for 15 minutes. Drain the hot water and cool the eggs under cold running water in the sink; peel the cooled eggs.

Cut the chilled eggs in half lengthwise. Place the yolks into a mixing bowl and set the whites aside. Mash the yolks with a fork until smooth; stir in the mayonnaise, Worcestershire sauce, horseradish sauce, salt, and pepper. Spoon the yolk mixture in a heavy plastic bag; snip a corner off the bag to create 1 ½-inch opening. Pipe the yolks into the egg white halves. Sprinkle with parsley and paprika to garnish.

Yield: 8 servings.

SPRING SALMON SALAD SANDWICHES

SPRING SALMON SALAD SANDWICHES


2 Tbsp. reduced-fat sour cream
2 Tbsp. mayonnaise
2 tsp. lemon juice
1 Tbsp. chopped fresh dill weed or 1 tsp. dried dill weed, crushed
1 can (6-oz.) chunk salmon packed in water, drained
Freshly ground pepper
Red leaves lettuce leaves
4 slices Pepperidge Farm Whole Grain Whole Wheat Bread
12 slices thin cucumber slices


Stir the sour cream mayonnaise, lemon juice, and dill in a medium bowl. Add the salmon and toss to coat. Season with the black pepper.

Divide the lettuce and salmon mixture between 2 bread slices. Top with the cucumber and remaining bread slices.

Yield: 2 servings.

SAUSAGE EGG CASSEROLE #1

SAUSAGE EGG CASSEROLE #1
“Can be made the night before and make it with fat free cottage cheese, egg substitute, and reduced sausage, and it will still taste great!”


¾ lb. ground pork sausage
Tbsp. butter
4 green onions, chopped
½ lb. fresh mushrooms, sliced
10 eggs, beaten
1 (16-oz.) container low-fat cottage cheese
1 lb. Monterey Jack cheese, shredded
2 (4-oz.) cans diced green Chile peppers, drained
1 cup all-purpose flour
1 tsp. baking powder
½ tsp. salt
1/3 cup butter, melted


Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Melt butter in skillet, and cook and stir the green onions and mushrooms until tender.

In a large bowl, mix the eggs, cottage cheese, Monterey Jack cheese, and chiles. Stir in the sausage, green onions, and mushrooms. Cover and refrigerate overnight.

Preheat oven to 350^. Lightly grease a 9x13-inch-baking dish.

In a bowl, sift together the flour, baking powder, and salt. Blend in the melted butter. Stir the flour mixture into the egg mixture. Pour into the prepared baking dish.

Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Let stand 10 minutes before serving.



Yield: 12 servings.

MEATBALL SUB CASSEROLE

MEATBALL SUB CASSEROLE


1/3 cup chopped green onion
¼ cup seasoned bread crumbs
3 Tbsp. grated Parmesan cheese
1 lb. ground beef
1 loaf (1 lb.) Italian bread, cut into 1-inch slices
1 ((8-oz.) cream cheese, softened
½ cup mayonnaise
1 tsp. Italian seasoning
¼ tsp. pepper
2 cups (8-oz.) shredded part-skim mozzarella cheese, divided
1 jar (28-oz.) spaghetti sauce
1 cup water
2 garlic cloves, minced



In a bowl, combine the onions, crumbs and Parmesan cheese. Add the beef and mix well. Shape into 1-inch balls; place on a greased rack in a shallow baking pan. Bake at 400^ for 15-20 minutes or until no longer pink.

Meanwhile, arrange bread in a single layer in an ungreased 13x9-inch-baking dish (all of the bread might not be used).

Combine the cream cheese, mayonnaise, Italian seasoning and pepper; spread over the bread. Sprinkle with a ½ cup mozzarella.

Combine the water, salt and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella. Bake, uncovered, at 350^ for 30 minutes or until heated through.

Yield: 6 servings.

SAM’S FAMOUS CARROT CAKE

SAM’S FAMOUS CARROT CAKE


3 eggs
¾ cup buttermilk
¾ cup vegetable oil
1-1/2 cups white sugar
2 tsp. vanilla extract
2 tsp. ground cinnamon
¼-tsp, salt
2 cups all-purpose flour
2 tsp. baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8-oz.) can crushed pineapple juice
Cup raisins


Preheat oven to 350^. Grease and flour an 8x12-inch pan.

In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.

In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.

In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.

Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.

Pour into a prepared 8x12-inch pan, and bake at 350^ for 1 hour. Check with toothpick.

Allow to cool for at least 20 minutes before serving.

Yield: 15 servings.

JUSTIN’S HOOSIER DADDY CHILI

JUSTIN’S HOOSIER DADDY CHILI


1 lb. ground beef
1 medium onion, chopped
1-tsp. red pepper flakes
1 Tbsp. ground cumin
2 (10.75-oz.) cans condensed tomato soup
2 (14.5-oz.) cans chicken broth
1 (14.5-oz.) can crushed tomatoes
5 Tbsp. chili powder
1 tsp. Ground black pepper
1 tsp. salt
2 (15.5-oz.) cans pinto beans, drained (optional)
cayenne pepper to taste


Crumble ground beef into a soup pot over medium-high heat. Cook and stir until evenly browned. Drain off most of the grease. Add onion, red pepper flakes, and ½ of the cumin, cook and stir until onion is tender.

Pour in tomato soup, chicken broth, and crushed tomatoes. Season with chili powder, salt and pepper. Simmer for 30 minutes. Pour in the beans and season with the remaining cumin and cayenne pepper; simmer for another 30 minutes.

Yield: 6 servings.

PEPPERONI DROP BISCUITS

PEPPERONI DROP BISCUITS


2 cups biscuits/baking mix
¾ cup milk
3 Tbsp. butter or margarine, melted
½ tsp. garlic powder
½ tsp. Italian seasoning
2 (3.25-oz.) package sliced pepperoni, finely chopped
2/3 cup shredded Cheddar cheese

In a bowl, combine biscuit mix, milk, butter, garlic powder and Italian seasoning. Stir in pepperoni and cheese just until combined. Drop by heaping tablespoonfuls 2-inches apart onto ungreased baking sheet. Bake at 400^ for 16-18 minutes or until golden brown. Serve warm.

Yield: 24 servings.

SLOW COOKER CORNED BEEF and CABBAGE

SLOW COOKER CORNED BEEF and CABBAGE


4 large carrots, peeled and cut into matchstick pieces
10 baby red potatoes
1 onion, peeled and cut into bite-size pieces
4 cups water
1 (4 lb.) corned beef brisket with spice packet
6-oz. beer
½ head cabbage, coarsely chopped


Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover and cook for 1 more hour.

Yield: 8 servings.

FOURTEEN CARAT CAKE

FOURTEEN CARAT CAKE


2 cups all-purpose flour
2 tsp. baking powder
1-1/2 tsp. baking soda
1-1/2 tsp. salt
2 tsp. ground cinnamon
2 cups white sugar
1-1/2 cups vegetable oil
4 eggs
1 cup grated carrots
1 (8-oz.) can crushed pineapple, drained
½ cup chopped walnuts
1 cup flaked coconut


Preheat oven to 350^. Greased flour three 9-inch pans.

In a large bowl, stir together the flour, baking powder, baking soda, salt and cinnamon. Add the sugar, oil and eggs, mix well for 1 minute. Finally, stir in the carrots, pineapple, walnut and coconut. Divide the batter evenly between the prepared pans.

Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool in pans for 10 minutes before inverting onto a wire rack to cool completely. When cool, frost with your favorite cream cheese icing.

Yield: 14 servings.

CHICKEN IN TARRAGON CREAM SAUCE

CHICKEN IN TARRAGON CREAM SAUCE


4 skinless, boneless chicken breast halves (about 1 pound)
Lemon pepper seasoning
Vegetable cooking spray
2 shallots, chopped (about ½ cup)
2 cloves garlic, minced
1 cup chicken stock
¼ cup light cream
1 Tbsp. fresh chopped tarragon leaves


Season the chicken with the lemon pepper seasoning

Spray a 12-inch nonstick skillet with the cooking spray and heat for 1 minute over medium-high heat. Add the chicken and cook until its well browned on both sides.

Add the shallots and the garlic to the skillet and cook until there’re tender. Stir in the stock, cream and tarragon and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.

Yield: 4 servings.


Note: If fresh tarragon is not available, substitute dried tarragon, adding just 1 teaspoon to the skillet along with shallots and garlic.

KALAMATA PORK TENDERLOIN with ROSEMARY

KALAMATA PORK TENDERLOIN with ROSEMARY
“Greek olives and rosemary gives this dish a lot of flavor”



1 lb. pork tenderloin medallions
¼ cup all-purpose flour
½ tsp. salt
¼ tsp. pepper
1 Tbsp. olive oil
1 Tbsp. chopped fresh rosemary
1 cloves garlic, minced
½ cup dry red wine
½ cup chicken stock
1/8 cup sliced kalamata olives
1 Tbsp. minced lemon zest


Pound the meat to ¼-inch thickness. In a shallow bowl, combine the flour, salt and pepper. Dredge pork in flour to coat.

Heat 1 Tbsp. olive oil in a skillet over medium-high heat. Cook pork in olive oil until browned, turning once. Transfer meat to a warmed plate.

Reduce the heat to low, and add rosemary and garlic to the pan. Pour in wine, and bring to a boil. Boil until the liquid is thick. Pour in chicken stock, and boil until volume is reduced by half. Stir in olives and lemon zest. Pour sauce over the meat, and serve.


Yield: 4 servings.

BLACK-BEAN and CORNED-BEEF SOUP

BLACK-BEAN and CORNED-BEEF SOUP
“You can use corned beef, ham or pastrami”

2 Tbsp. cooking oil
1 onion, chopped
2 carrots, diced
2 rib celery, diced
1 red bell pepper, diced
1-1/2 tsp. salt
3 cups water
3 cups canned low sodium chicken broth
2 cups drained and rinsed canned black beans (one 19-oz.) can
1 jalapeno pepper. Seeds and rib removed, minced
½ lb. deli, sliced corned beef, cut crosswise into thin strips
1-1/2 tsp., red wine vinegar or white wine
¼ cup chopped fresh parsley


In a large pot, heat the oil over moderate heat. Add the onion, celery, carrot, bell pepper, and a ½ tsp. of the salt and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

Add the water, broth, and the remaining tsp. of salt to the pot. Bring to a boil. Stir the beans and jalapeno into the soup and simmer for 5 minutes more.

Remove the pot from the heat and stir in the corned beef, vinegar and parsley.

Test Kitchen Tip: If you make the soup ahead of time, wait to stir in the last three ingredients until you’re ready to serve. Otherwise, the flavor of the corned beef will leach out into the broth, the vinegar will loose its bite, and the parsley will turn brown.

PEANUT BUTTER CHIP BANANA MUFFINS

PEANUT BUTTER CHIP BANANA MUFFINS


1/3 cup shortening
2/3 cup sugar
2 eggs
1 tsp. vanilla extract
1 cup mashed ripe banana (2-3 medium)
1-1/2-cups all-purpose flour
1 tsp. baking soda
1-2/3 cups (10-oz. pkg.) REESE’S Peanut Butter Chips
COCOA CRUMB TOPPING (recipe follows)


Heat oven to 350^. Line muffin cups (2-1/2-inches in diameter) with paper bake cups.

Beat shortening and sugar in a small bowl. Add eggs and vanilla; beat until smooth. Add bananas, flour and baking soda; blend just until combined. Stir in peanut butter chips. Fill muffin cups 2/3 full with batter; sprinkle about ½ tsp. COCOA CRUMBS TOPPING on to top of each muffin.

Bake 15-20 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan on wire rack. Serve warm or at room temperature. Cover; refrigerate leftovers, 16 to 18 muffins.

COCOA CRUMB TOPPING: Stir together 2 tablespoons sugar, 1 tablespoon HERSHEYS cocoa and 1 tablespoon melted butter or margarine in a small bowl. Stir in ¼ cup finely chopped peanuts until well blended.

SIMPLE ROASTING CHICKEN

SIMPLE ROASTING CHICKEN


1 small onion, peeled and quartered
3 cloves garlic, peeled and quartered
3 sprigs, fresh tarragon
3 sprigs fresh thyme
1 5lb. chicken, giblets removed
2 Tbsp. extra-virgin olive oil
1-tsp. kosher salt ½ tsp. freshly ground pepper


Tip: Roasting Tip
Very cold meat won’t roast evenly. Place it on the counter while preheating the oven’
Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn which may contain inedible dyes or unsavory chemicals.
A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will be inevitably will be somewhat chewier.
Give it a rest. A roasts internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat’s fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.


Place onion, garlic, tarragon and thyme into the cavity of the chicken. Tie the legs together with kitchen string, mostly closing the cavity opening. Pull the wings so the tips overlap on top of the breast, tie in place, wrapping string around the wings and body. Rub the chicken with oil, salt and pepper. Set in a roasting pan, breast-side down.

Roast the chicken for 25 minutes. Turn breast side up and continue roasting, basting occasionally with pan juices, until a thermometer inserted in the thickest part of the thigh, without touching bone, registers 175^, 1-1/4 to 1-1/2 hours. Transfer to a cutting board, let rest for 10 minutes. Remove the string before carving.

Yield: 8 servings.

TEXAS SHEET CAKE

TEXAS SHEET CAKE


1 cup butter or margarine
1 cup water
¼ cup baking cocoa
2 cups all-purpose flour
2 cups sugar
1 tsp. baking soda
½ tsp. salt
½ cup sour cream

ICING:
½ cup butter or margarine
¼ cup milk
3 Tbsp. baking cocoa
3-3/4 cups confectioners’ sugar
1 tsp. vanilla extract


In a large saucepan, bring the butter, water and cocoa to a boil. Remove from the heat. Combine the flour, sugar, baking soda and salt, add to cocoa mixture. Stir in the sour cream until smooth. Pour into a greased 15-x-10-x-1-inch baking pan. Bake at 350^ for 20-25 minutes or until a toothpick inserted near the center comes out clean.

In a saucepan, melt butter, add milk and cocoa. Bring to a boil. Remove from the heat. Whisk in confectioners’ sugar and vanilla until smooth. Pour over warm cake. Cool completely on a wire rack.

Yield: 15 servings.

BRISKET

BRISKET


1 large uncooked brisket
2 Tbsp. paprika
2 Tbsp. garlic salt
2 Tbsp. cracked black pepper
1 tsp. meat tenderizer


Place brisket, fat side down in a roasting pan. Combine all dry ingredients band sprinkle generously over the top

Cover with foil and bake for 10 hours at 200^.

Cool for 20 minutes before slicing.

H0ME-STYLE VEGETABLE BEEF SOUP

H0ME-STYLE VEGETABLE BEEF SOUP


1 lb. ground beef
1 onion, diced
6 red potatoes, finely diced
5 carrots, thinly sliced
½ cup water
1 (15-oz.) can whole kernel corn, drained
2 cups frozen greed beans
1 (46-oz.) bottle tomato-vegetable juice cocktail
1 cup water
1 tsp. salt
1 tsp. ground black pepper


In a large pot over medium heat, cook beef, onion and potatoes, covered, until beef is no longer pink and potatoes are tender, 10-15 minutes

Meanwhile, place carrots and ½ cup water in a microwave safe bowl on high 5 minutes, until tender.

Drain beef mixture and return to pot with carrots, corn, green beans, juice cocktail, water, salt and pepper. Simmer over low heat 30 minutes, until flavors are well blended and soup is hot.

Yield: 10 servings.

CARIBBEAN SWEET POTATO SALAD

CARIBBEAN SWEET POTATO SALAD


1 large potato, diced
1 large sweet potato, diced
1 cup corn
1 tsp. prepared Dijon-style mustard
2 Tbsp. fresh lime juice
2 Tbsp. chopped fresh coriander
1 garlic clove, minced
3 Tbsp. canola oil
½ tsp. salt
¼ tsp. black pepper
1 cucumber, halved lengthwise
½ red onion, thinly sliced
¼ cup finely chopped peanuts


Place potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 5 minutes approximately.

Add the sweet potato, and cook for about 8-10 minutes more or until potatoes are tender but still firm enough to hold their shape.

Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander.

Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.

In a large bowl, whisk together mustard, lime juice, coriander, and garlic. Slowly whisk in oil. Mix in salt and pepper.

Add cooled potatoes, to dressing along with cucumbers, and red onion. Toss well. Serve at room temperature or chilled. Toss peanuts in just before serving


Yield: 5 servings.

BLUE CHEESE BEEF TENDERLOIN

BLUE CHEESE BEEF TENDERLOIN



1 (3-lb.) whole beef tenderloin
½ cup teriyaki sauce
½ cup red wine
2 cloves garlic, chopped
4-oz. blue cheese, crumbled
1/3 cup mayonnaise
2/3 cup sour cream
1-1/2 tsp. Worcestershire sauce


Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.

Preheat oven to 350^.

Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375^, and cook for 30-40 minutes, or to desired doneness. Allow to set for 10 minutes before slicing.

In a saucepan over low heat, combine the blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.

Yield: 8 servings.

DEPARTMENT STORE ONION SOUP

DEPARTMENT STORE ONION SOUP
“This is an awesome French Onion Soup made at some of the
old Famous Barr Department Store Cafeteria”


½ cup butter
5 lbs. onions, thinly sliced
1-1/2 tsp. ground black pepper
2 tsp. salt
2 Tbsp. paprika
1 bay leaf
/4 cup all-purpose flour
3 quarts beef broth
1 cup white wine (optional)
1 dash browning sauce 1 loaf French bread cut into 1-inch slices
2 cups shredded Swiss cheese


Melt butter in a large pot over low heat. Add the onions; cook, stirring occasionally for 1-1/2 hours.

When the onions are ready, add the pepper, salt, bay leaf and flour. Stir over low heat for 10 minutes. Pour in the beef broth and white wine. Simmer for 2 hours over medium heat. Adjust the coloring to a rich brown with browning sauce. Taste, and adjust salt if needed.

Preheat your oven’s broiler. Ladle the soup into ovenproof bowls, and place them on a baking sheet. Float a slice of French bread in each bowl, and top with some Swiss cheese. Broil until cheese is browned. Serve immediately.

Yield: 12 servings.

SHRIMP LINGUINE WITH

SHRIMP LINGUINE WITH
MUSHROOMS AND GARLIC


1 lb. peeled and deveined shrimp
3 Tbsp. Butter
8-oz. mushrooms, sliced
3 garlic cloves
½ tsp. dried rosemary, crumbled
Freshly ground black pepper
½ cup heavy whipping cream
Salt to taste
4-oz. dried linguine
2-oz. Bell Paese cheese, cut into small cubes
¼ cup chopped parsley


Melt butter in heavy, large skillet over medium low heat. Add garlic and mushrooms and a generous amount of fresh grated coarse black pepper. Cook until mushrooms exude their juices, stirring occasionally, about 5 minutes. Add shrimp and cook until they are starting to turn pink. A cream and shrimp until sauce thickens slightly, about 3 minutes and season with salt. Meanwhile, cook pasta in a large pot of boiling salted water. Add oil to water to keep pasta from sticking together. Drain well. Add pasta and cheese to sauce and stir until cheese melts. Transfer to plates. Sprinkle with parsley and serve.

Yield: 2-3 servings.

ADRIENE’S OVERNIGHT BARBECUED BEEF

ADRIENE’S OVERNIGHT BARBECUED BEEF


1 large onion, chopped
½ cup brown sugar
1 tsp. ground black pepper
¼ tsp. salt
1 tsp. chili powder
1 tsp. paprika
1 tsp. dried oregano
2 cloves garlic, minced
1 cup ketchup
½ cup water
½ cup white vinegar
2 Tbsp. canola oil
2 Tbsp. Worcestershire sauce
3 drop liquid smoke flavoring
1 (3 lb.) beef brisket
2 tsp. cornstarch
10 whole-wheat buns


Combine the onion, brown sugar, pepper, chili powder, paprika, oregano, garlic, ketchup, water, white vinegar, canola oil, Worcestershire sauce, and liquid smoke in a slow cooker; stir. Lay the beef pieces into the sauce. Cook on LOW for 10 hours.

Remove the beef from the sauce, keeping the sauce in the slow cooker and shred with 2 forks. Remove ¼ cup of the sauce from the slow cooker and pour into a bowl. Whisk the cornstarch into the sauce; stir the mixture back into the slow cooker. Add the shredded beef, stir. Serve hot on whole-wheat buns.

Yield: 10 servings.

ALISON’S SLOW COOKER VEGETABLE BEEF SOUP

ALISON’S SLOW COOKER VEGETABLE BEEF SOUP


1-1/2 lb. cubed beef stew meat
2 cups water
1 small onion, chopped
1 (28-oz.) can crushed tomatoes
2 potatoes, peeled and cubed
10 cubes beef bouillon, crumbled
2 tsp. ground black pepper
1 tsp. salt
1 Tbsp. dried basil


Place beef in slow cooker. Pour in water. Stir in onion, tomatoes, mixed vegetables and potatoes. Season with bouillon, pepper, salt and basil. Cook on LOW for 8 hours.

Yield: 10 servings.

TEXAS COWBOY CHILI BEANS

TEXAS COWBOY CHILI BEANS


8 lbs. Beef chuck roast
2 cans (10-oz. each) diced tomatoes with green Chile pepper
1 large yellow onion, diced
2 Tbsp. garlic powder
2 Tbsp. ground cumin
2 packages (1.25-oz. each) chili seasoning mix
3 cups dried pinto beans


In a large stock pot over medium heat, brown roast on all sides. Reduce heat to medium-low and add the diced tomatoes with green Chile peppers, yellow onion, garlic powder, ground cumin and chili seasoning mix. Cover and simmer until the meat comes apart easily, about 3-4 hours.

Meanwhile, rinse the pinto beans and soak them in a bowl of warm water.

Remove the cooked roast from the pot and set aside. Rinse the pinto beans and pour them into the pot. Pour in enough water to cover the beans and bring to a boil. Cover and simmer until the beans are very tender, about 1-½ hours, adding extra water as needed.

Shred roast with a fork and discard the fat. Add the shredded meat to the cooked beans and pour in enough water to cover. Cover and simmer for 30 minutes.

Yield: 25 servings.

ITALIAN WEDDING CAKE

ITALIAN WEDDING CAKE


1 (18.25-oz.) box white cake mix
1 stick butter
1-1/4 cups buttermilk
3 egg whites
1 Tbsp. vanilla extract
¼ tsp. almond extract
1 (8-oz.) can crushed pineapple, drained
½ cup sweetened flaked coconut
2 cups chopped pecans, divided
2 (16-oz.) cans cream cheese frosting


Preheat oven to 350^.

Lightly coat 2 (8-inch) cake pans with cooking spray, set aside. In a large bowl, combine cake mix, butter, buttermilk, egg whites, and extracts. Beat with electric mixture on low speed for 30 seconds, scraping down sides of the bowl as needed. Beat on medium speed for 2 minutes. Fold in crushed pineapple, coconut, and 1-cup pecans. Divide batter into 2 prepared cake pans. Bake in preheated oven for 31 to 36 minutes or until tester inserted in the middle comes out clean. Cool in pans for 10 minutes and then turn out on to a wire rack to cool completely.

In a small bowl, stir together the remaining 1 cup pecans and frosting. With a serrated knife, cut both cakes horizontally to make 4 layers. Frost the top of each layer with ½ cup frosting and stack on top of the next layer. Use remaining frosting to frost the entire cake. Slice and serve.

Yield: 12 servings.

ALLANA’S EXCELLENT POTATO SOUP

ALLANA’S EXCELLENT POTATO SOUP


8-oz. cubed cooked ham
1 cup chopped onion
1 Tbsp. Butter
2-1/2 lbs. potatoes, peeled and diced
2 (14.5-oz.) cans chicken broth
1 Tbsp. prepared Dijon-style mustard
1-1/2 cups milk
1 (10.75-oz.) can condensed cream of celery soup
¼ tsp. garlic salt
¼ tsp. seasoning salt
½ tsp. salt-free seasoning blend

In a large saucepan over medium-high heat, sauté ham and onions in the butte, until the onions are translucent. Stir in the mustard, then pour in the chicken broth. Add potatoes, bring to a boil and cook until potatoes are tender.

Combine the milk and cream of celery soup; stir into the saucepan. Season with garlic powder, seasoned salt and salt-free seasoning blend. Heat through, but do not boil. Serve hot.

Yield: 6 servings.

DEVIL’S FOOD PEANUT BUTTER CHIP COOKIES

DEVIL’S FOOD PEANUT BUTTER CHIP COOKIES


2 eggs
1 tsp. vanilla extract
2/3 cup shortening
1 (18.25-oz.) package devil’s food cake mix
2 cups peanut butter chips


Preheat oven to 375^.

In a medium bowl, beat the eggs, vanilla, and shortening with half of the cake mix until light and fluffy. Mix in the remaining cake mix and the peanut butter chips. Drop dough by rounded teaspoons 2-inches apart onto ungreased cookie sheets.

Bake for 10 to 12 minutes in preheated oven. Remove from cookie sheets to cool on a wire rack.

Yield: 30 servings.

CHEWY PEANUT BUTTER CHOCOLATE CHIP COOKIES

CHEWY PEANUT BUTTER CHOCOLATE CHIP COOKIES


½ cup butter, softened
½ cup peanut butter
1 cup packed brown sugar1/2 cup white sugar
2 eggs
2 Tbsp. light corn syrup
2 Tbsp. water
2 tsp. vanilla extract
1 tsp. baking soda
½ tsp. salt
2 cups semi-sweet chocolate


Preheat oven to 375^.

In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in eggs, one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by ¼ cupfuls 3-inch apart onto ungreased baking sheet.

Bake for 12-14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire rack to cool completely.

Yield: 24 servings.

PEANUT BUTTER CHIP COOKIES l

PEANUT BUTTER CHIP COOKIES l



2 cups all-purpose flour
1 tsp. baking soda
1-cup butter flavored shortening
1 cup white sugar
½ cup packed brown sugar
1 tsp. vanilla extract
2 eggs
1-2/3 cup peanut butter chips


Preheat oven to 350^.

Mix together dry ingredients with a whisk. Cream sugars, shortening, and vanilla. Add eggs, one at a time. Beat well. Stir in chips. Gradually add dry mixture, mixing well.

Drop by spoonful onto ungreased cookie sheet. Bake for 8 to 10 minutes. Remove from pan to cool. Enjoy.



Yield: 30 servings.

EASY NACHO DIP

EASY NACHO DIP
“ This recipe was put out by Red Gold Tomatoes, made it myself and it was good”


1 (8-oz.) carton sour cream
1 (8-oz.) carton chive and onion cream cheese 1 (1-oz.) package taco seasoning1 cup shredded Cheddar cheese
2 (10-oz.) cans Red Gold Tomatoes with green chilies, drained


In a bowl, combine the sour cream, cream cheese, and taco seasoning. Spread in the bottom of an 8-inch pie plate.

Sprinkle with cheese and top the cheese with Red Gold Diced Tomatoes with Green Chilies. Serve with plain or nacho chips.

Yield: 24 servings.

COURAGE CHILI

COURAGE CHILI


2-lbs. lean ground beef
2 large onions, finely minced (about 2 cups)
1 tsp. garlic powder
1-1/2 tsp. salt
3 Tbsp. chili powder
1-1/2 tsp. oregano
1 tsp. sugar
1 (10-3/4-oz.) can condensed French onion soup
1 Tbsp. all-purpose flour
½ tsp. Tabasco sauce
1 (28-oz.) can chopped tomato with juice
2 (16-oz.) cans kidney beans, drained
1 large bag Frito corn chips
1 cup sour cream
1 cup shredded sharp Cheddar cheese


Brown the beef and 1-1/2 cups of the onion in a large skillet.

Drain off the pan drippings. Add the garlic powder, salt, chili powder, oregano, sugar, soup, flour and Tabasco sauce. Mix well.

Simmer for 1 hour, covered, stirring occasionally. Add the tomatoes and beans, stir, and simmer, covered, for 20 minutes longer.

When the chili is done, empty the bag of fritos into a large serving bowl, scoop the chili on top of the fritos, and top it all with dollop of sour cream, remaining ½ cup onions, and the Cheddar cheese, which will melt all by itself on the chili. Serve immediately.

Yield: 4-6 servings.

ALMOND-CRUSTED SALMON WITH

ALMOND-CRUSTED SALMON WITH
THYME & LEMON BUTTER SAUCE


¼-cup plain dry bread crumbs
¼ cup blanched almonds
1 clove garlic
2 Tbsp. olive oil
8 salmon fillets (about 3 lbs.)
1 Tbsp. cornstarch
1-1/2 cups chicken stock
2 Tbsp. lemon juice
1 tsp. fresh thyme leave or ¼ tsp. dried thyme leaves, crushed
3 Tbsp. butter
¼ cup chopped shallots or onion


Place the breadcrumbs, salmon and garlic into a food processor or blender. Cover and processes until the mixture is finely ground. Gradually pour in the olive oil while the food processor is running and process until the mixture is moist.

Place the salmon into a roasting pan. Top the salmon with the breadcrumb mixture and press to adhere.

Bake at 400^ for 15 minutes or until the salmon flakes easily when tested with a fork and breadcrumb mixture is golden. Remove the salmon from the oven and keep warm.

Stir the cornstarch, stock, lemon juice and thyme in a medium bowl until the mixture is smooth.


Heat 2 Tbsp. butter in a 1-quart saucepan over medium heat. Add the shallots and cook until they’re tender. Stir in the cornstarch mixture and heat to a boil. Cook and stir until the sauce boils and thickens. Add the remaining butter and cook and stir until it’s melted. Serve the salmon with the sauce.

Yield: 8 servings.

INCREDIBLE GARLIC BREAD

INCREDIBLE GARLIC BREAD


1 (20-oz.) loaf French bread, sliced
1 cup olive oil, divided
1 Tbsp. crushed garlic
½ cup cream cheese, softened
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. chopped fresh garlic
1 pinch salt
freshly ground black pepper to taste
¼ cup grated Parmesan cheese


Preheat your oven’s broiler. Line a cookie sheet with aluminum foil.

Heat 1 tbsp. of the olive oil in skillet over low heat. Add garlic; cook and stir for a few minutes until fragrant.

In a medium bowl, stir together the cream cheese, garlic, oregano, basil, parsley, salt and pepper. Mix in about half the remaining olive oil until smooth. Spread 1 Tbsp. of this mixture onto each slice of bread, and place them on the foil-lined cookie sheet. Sprinkle Parmesan cheese over each slice, the drizzle with remaining olive oil.

Broil for 3-5 minutes, or until cheese is bubbly and golden brown. Watch VERY carefully, it will brown fast.

Yield: 12 servings.

9-BEAN SOUP

9-BEAN SOUP


1 lb. diced cooked ham
1 large onion, chopped
3 cloves garlic, minced
1 large can (approximately 28-oz.) diced tomatoes
1 (4-oz.) can green chiles
1 lb. dried bean mixture with the following
Navy beans
Pinto beans
Lima beans
Green split pea
Lentils
Black-eyed peas
Great northern beans
Garbanzo beans
Red beans
Salt and pepper


Rinse dried beans, well, cover with water and soak for about 8 hours or overnight.

Drain beans in a colander, rinse and combine with all other ingredients plus 5 cups water in a 4-qt. or equivalent Dutch oven or pot.

Cook on low heat for 1 to 2 hours, until beans are soft.

The extra bean mixture can be stored and used at another time or place in decorative jar with the recipe attached as a gift.

SEAFOOD BAKE FOR TWO

SEAFOOD BAKE FOR TWO


2(4-oz.) halibut fillets
6 scallops
6 peeled and deveined jumbo shrimp, tail still attached
1/3 cup dry white wine
2 Tbsp. melted butter
1 Tbsp. lemon juice
½ tsp. seafood seasoning, such as Old Bay
1 tsp. minced garlic
salt and pepper to taste
1 Tbsp. chopped fresh parsley


Preheat oven to 450^.

Arrange the halibut, scallops, and shrimp in an oven-safe glass baking dish. Drizzle with wine, butter and lemon juice. Sprinkle with the seasoning and garlic. Season to taste with salt and pepper.

Bake in preheated oven until halibut has turned white and is flaky, 10-12 minutes. Sprinkle with parsley just before serving.

Yield: 2 servings.

TOMATO GORGONZOLA SOUP

TOMATO GORGONZOLA SOUP


1 Tbsp. olive oil
¼ large red onion, diced
½ cup red bell pepper, diced
2 cloves garlic, minced
¼ cup Gorgonzola cheese, crumbled
4 oz. cream cheese, softened
¼ cup heavy cream
¼ cup milk
1 (14.5-oz.) can diced tomatoes
1-1/2 cups tomato juice
2 tsp. dried basil
1 tsp. white sugar
¼ tsp. ground white pepper


Heat oil in a medium saucepan over medium heat. Add the onion, pepper, and garlic; cook and stir for 4-5 minutes or until vegetables are soft.

Add the cheese, cream, and milk; heat mixture until cheeses melt and the mixture is simmering.

Stir in the tomatoes (including their liquid), tomato juice, basil, sugar, and pepper. Continue to simmer mixture for 15 to 20 minutes while stirring constantly. Do not boil.

Yield: 4 servings.

MOM’S RED SCALLOPED POTATOES

MOM’S RED SCALLOPED POTATOES


8 large red potatoes
3 Tbsp. butter
1 onion, chopped
2 cloves garlic, chopped
1 (10.75-oz.) can condensed cream of broccoli soup
1 (10.75-oz.) can condensed cream of celery soup
1 cup milk
salt and pepper to taste
4 cups shredded Cheddar cheese


Preheat an oven to 350^. Butter a large baking dish.

Wash and peel the potatoes so that some of the peel remains on the potatoes; cut into 1/8-inch slices. Put the potatoes in the prepared dish.

Melt the butter in a large pot over medium-high heat. Cook the onion and garlic in the melted butter until soft and translucent, 7-10 minutes; stir in broccoli soup, celery soup, milk, salt, pepper, and about half of the Cheddar cheese; cook until the cheese has melted. Pour the mixture over the potatoes; top with remaining Cheddar cheese. Cover with aluminum foil or lid.

Bake in preheated oven for 45 minutes. Remove the cover and cook until the cheese begins to brown, about 10 minutes more.

Yield: 10 servings.

GOLDEN CHICKEN CASSEROLE

GOLDEN CHICKEN CASSEROLE


2 cups cubed, cooked chicken
1 (20-oz.) can unsweetened pineapple chunks, drained
1 12-oz. jar apricot preserves or spreadable fruit
1 (10.75-oz.) can condensed cream of chicken soup, undiluted
1 (8-oz.) can water chestnuts, drained
Hot cooked rice


In a bowl, combine the first five ingredients. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350^ for 30 minutes or until heated through. Serve over rice.

Yield: 6 servings.

SZECHWAN SHRIMP

SZECHWAN SHRIMP
(For more or less heat, adjust the amount or red pepper).


4 Tbsp. water
2 Tbsp. ketchup
1 Tbsp. soy sauce
2 Tbsp. cornstarch
1 tsp. honey
½ tsp. crushed red pepper
¼ tsp. ground ginger
1 Tbsp. vegetable oil
¼ cup sliced green onions
4 cloves garlic, minced
12 oz. cooked shrimp, tails removed


In a bowl, stir together, water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.

Heat oil in large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

Yield: 4 servings.

EASY SHRIMP DINNER

EASY SHRIMP DINNER
“Boiled shrimp in a thick oriental-style sauce with snow peas,
green onions, tomatoes and soy sauce.”


2-1/2 cups water
3 cubes chicken bouillon
3 lbs. Shrimp, peeled and deveined
1/3 cup chopped green onions
¼ cup soy sauce
salt to taste
¼ cup cornstarch
¼ cup cold water
2-oz. trimmed snow peas
3 small ripe tomatoes, diced


In a large saucepan, heat 2-1/2-cups water to a boil over medium-high heat. Dissolve bouillon in boiling water. Add shrimp, green onion, soy sauce and sauce and salt. Boil for 3 minutes.

Dissolve cornstarch in cold water, stir into shrimp mixture. Cook until sauce is thick, and then add tomatoes and snow peas. Serve hot.

Yield: 8 servings.

BOILERMAKER TAILGATE CHILI

BOILERMAKER TAILGATE CHILI


2 lbs. ground beef
1 lb. bulk Italian sausage
3 (15-oz.) cans chili beans, drained
1 (15-oz.) can chili beans in spicy sauce 2 (28-oz.) cans diced tomatoes with juice
1 (6-oz.) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green Chile peppers, seeded and chopped
1 Tbsp. bacon bits
4 beef bouillon cubes
½ cup beer1/4 cup chili powder
1 Tbsp. Worcestershire sauce
1 Tbsp. minced garlic
1 Tbsp. dried oregano
2 tsp. ground cumin
2 tsp. hot pepper sauce
1 tsp. dried basil
1 tsp. salt
1 tsp. black pepper
1 tsp. paprika
1 tsp. white sugar
1 (10.5-oz.) bag corn chips, such as Fritos
1 (8-oz.) package shredded Cheddar cheese


Heat a large stockpot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

Pour in the chili beans, spicy chili beans, diced tomatoes, and tomato paste. Add the onion, celery, green and red bell peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

After 2 hours, taste and adjust the salt and pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from the heat and serve, or refrigerate and serve the next day.

To serve, ladle into bowls and top with corn chips and shredded Cheddar cheese.