BIG JOHN'S BEANS AND FIXINS' COPY CAT

http://mumblegrits.blogspot.com/2011/09/big-johns-baked-beans-copycat-recipe.

Balsamic and Parmesan Roasted Cauliflower Recipe

Ingredients

• 1 head(s) cauliflower, large, (8 cups 1-inch-thick slices), florets
• 2 tablespoon oil, olive, extra-virgin
• 1 teaspoon marjoram, dried
• 1/4 teaspoon salt
• pepper, black ground, freshly ground, to taste
• 2 tablespoon vinegar balsamic
• 1/2 cup(s) cheese, Parmesan, finely shredded

Preparation

1. Preheat oven to 450°F.

2. Toss cauliflower, oil, marjoram, salt and pepper. Roast on a large rimmed baking sheet until starting to soften and brown on the bottom, 15 to 20 minutes.

 

3. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

KFC And Kentucky Fried Chicken Biscuits Recipe

1 1/2 cups flour
1 1/2 teaspoons salt
1 tablespoon sugar
1 tablespoon baking powder
2/3 cup milk
1/3 cup vegetable shortening
Directions:
1
Preheat oven to 425ºF.
2
Sift together flour, salt, sugar and baking powder into mixing bowl.
3
Make a well in the flour mix and add the milk.
4
Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed.
5
Add milk, if needed to form, and mix.
6
Turn onto floured board, and knead gently 6 to 8 times.
7
Pat dough to 1/2-inch thickness.
8
Cut into biscuits.
9
Place on baking sheet and brown in oven 10-13 minutes.
10
Makes about 9 biscuits.

CHRISPY CHEDDAR CHICKEN

You may never fry chicken again after tasting this baked crispy chicken.

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Hostess Twinkies

 

a bottle about the size of a Twinkie
twelve 12 x 14 inch pieces of aluminum foil
pastry bag
toothpick

CAKE:
4 egg whites
One 16-ounce box golden pound cake mix
2/3 cup water
Nonstick spray
FILLING:
2 Tbsp butter
1/3 cup vegetable shortening
1 cup powdered sugar
1/4 cup granulated sugar
1/3 cup evaporated milk
1 tsp vanilla extract
2 drops lemon extract

Preheat oven to 325 degrees F. Fold each piece of foil in half twice. Wrap
the folded foil around the bottle to create a mold. Leave the top open for
pouring the batter in. Make twelve of these molds and arrange on a cookie
sheet. Spray the inside of each with nonstick spray.

Beat the egg whites until stiff. Combine with cake mix and water, and beat
about 2 minutes until thoroughly blended. Pour batter into molds, filling
each about 3/4 inch deep. Bake about 30 minutes, or until the cake is
golden brown and a toothpick comes out clean from the center.

For the filling, cream the butter and shortening. Slowly add the sugars
while beating. Add the evaporated milk, vanilla and lemon extracts. Mix on
medium speed until completely smooth and fluffy. When the cakes are done
and cooled, use a toothpick to make three small holes in the bottom of
each one. Move the toothpick around the inside of each cake to make room
for filling. Using the pastry bag, inject each cake with filling through
all three holes.
Makes 12

Kahlua

 

 

 

 

1 qt water
2 1/2 c Sugar
3 tb Instant coffee
1 tb Vanilla
2 1/2 c Vodka

Bring water, sugar and coffee to a boil in a saucepan.
Simmer VERY slowly for 3 hours. Mixture will be very dark
and syrupy. Cool. Add vanilla and vodka. Makes 7 cups

McDonald's Mac Sauce

View this image ›

1/2 cup mayonnaise
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt
1. Combine all of the ingredients in a small bowl. Stir well.
2. Place sauce in a covered container and refrigerate for several hours,
or overnight, so that the flavors blend. Stir the sauce a couple of
times as it chills.
Makes about 3/4 cup.

TGI Friday's Jack Daniels Grill Glaze

1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper

1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the
garlic will sit flat. Remove the papery skin from the garlic, but
leave enough so that the cloves stay together. Put garlic into a
small casserole dish or baking pan, drizzle olive oil over it, and
cover with a lid or foil. Bake in a preheated 325° oven for 1 hour.
Remove garlic and let it cool until you can handle it.

2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and
brown sugar in a medium saucepan over medium/high heat.
Stir occasionally until mixture boils then reduce heat until mixture
is just simmering.

3. Squeeze the sides of the head of garlic until the pasty roasted garlic
is squeezed out. Discard remaining skin and whisk to combine.
4. Add remaining ingredients to the pan and stir.

5. Let mixture simmer for 40-50 minutes or until sauce has reduced by
about 1/2 and is thick and syrupy. Make sure it doesn't boil over.

Makes 1 cup of glaze.

Thomas' English Muffins

 

1 lb All-purpose or bread flour
1 t Salt
1 1/2 T Dry yeast
1 t Sugar
1 cup Warm milk
2 oz Butter, melted

Sift the flour and salt into a bowl and leave in a warm place. Dissolve
the yeast and sugar in warm (105 F) milk (M-Waved). Let froth,
then mix in the butter. Stir all the liquid into the warm flour and beat
well until smooth and elastic. Cover and proof in a warm place for 50
minutes or until doubled in bulk. Turn onto a well-floured board and
knead, working a little more flour if necessary to make the dough easier
to shape. Round up the dough, roll into a thick sausage shape and (using
the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2
~ 1 3/4 inch thick. Shape each one into a round with straight sides. Put
onto a greased baking sheet. Cover (use greased plastic wrap) and put
in a warm place to proof for 30-40 minutes or until springy to the touch.

Leave room for expansion and be careful not to over-proof, as the muffins
will get flabby and lose their shape. Warm and grease the bakestone
lightly. Lift the muffins carefully onto the bakestone and cook over very
moderate heat for 8-10 minutes until pale gold underneath. Turn and cook
the other side. Wrap in a cloth and keep warm if cooking in batches. To
serve, insert a knife in the side, pull the top and bottom slightly apart,
and insert slivers of butter.

Wheat Thins

1 3/4 c Whole wheat flour
1 1/2 c White flour
1/3 c Oil
3/4 ts Salt
1 c Water


1. In large mixing bowl, combine the flours and thoroughly mix.
2. In separate bowl blend the oil, salt, and water.
3. Add liquid mixture to dry, mixing well but as little as possible.
4. Roll as thin as possible on unoiled cookie sheet - not more than 1/8"
thick. Mark with knife for size crackers desired, but do not cut
through. Prick each cracker a few times with fork. Sprinkle lightly
with salt or onion salt, if desired.
5. Bake at 350F until crisp and light brown, about 30 minutes.
6. When cool, separate into individual crackers.

York Peppermint Patties

1 Egg white
4 cups powdered sugar
1/3 cup light corn syrup
1/2 teaspoon Peppermint oil or extract
Cornstarch for dusting
 1 16-oz. bag semi-sweet chocolate chips

1. In a medium bow, beat the egg white until it is stiff
and forms peaks. Don't use a plastic bowl for this.

 2. Slowly add the powdered sugar while blending with an
electric mixer set on medium speed.

 3. Add the corn syrup and peppermint oil or extract and
knead the mixture with your hands until it has the smooth
consistency of dough.

 4. Using a flat surface and a rolling pin lightly dusted with
cornstarch, roll out the peppermint dough 1/4-inch thick.

 5. Punch out circles of peppermint dough with a biscuit
cutter or a clean can with a diameter of about 2 1/2-
inches. Make approximately 20, place them on plates
or cookie sheets, and let them firm up in the
refrigerator, about 45 minutes.

6. Melt the chocolate chips in a microwave set on high
for 2 minutes. Stir halfway through the heating time.
Melt thoroughly, but do not overheat. Melting
the chocolate chips can also be done using a
double-boiler over low heat.

 7. Drop each patty into the chocolate and coat completely.
Using 2 forks, one in each hand, lift the coated patty from the
chocolate. Gently tap the forks against the bowl to knock of
the excess chocolate and place each patty on waxed paper.

 8. Chill the peppermint patties until firm, about
30 minutes. Makes 20 peppermint patties.

Auntie Anne's Pretzel

1 1/2 cup warm water
1 1/8 tsp. active yeast (1 1/2 pkg)
2 Tbs. brown sugar
1 1/8 tsp. salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 Tbs. baking soda
To taste coarse salt
2-4 Tbs. butter (melted)


Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add
sugar, salt, and stir to dissolve; add flour and knead dough until smooth
and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm
water and 2 Tbs. baking soda. Be certain to stir often.
After dough has risen, pinch off bits of dough and roll into a long rope
(about 1/2 inch or less thick) and shape. Dip pretzel into soda solution
and place on greased baking sheet. Allow pretzel to rise again. Bake in a
450 degree oven for about 10 minutes or until golden. Brush with melted
butter and enjoy!

Toppings:
After you brush with butter try sprinkling with coarse salt.
Or for Auntie Anne's famous cinnamon sugar, try melting a stick of butter
in a shallow bowl( big enough to fit the entire pretzel) and in another
bowl, make a mixture of cinnamon and sugar. dip the pretzel into the
butter, coating both sides generously. then dip again into the cinnamon
mixture.

Bailey's Original Irish Cream

1 cup light cream
1 can Eagle sweetened condensed milk (14 oz.)
1 2/3 cups Irish whiskey
1 teaspoon instant coffee
2 tablespoons Hershey's chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract


1. Combine all the ingredients in a blender set on high speed for 30
seconds.
2. Bottle in a tightly sealed container and refrigerate. The
liqueur will keep for at least 2 months if kept cool. Be sure to
shake the bottle well before serving.
Makes 4 cups.

Baby Ruth Bar

 

1 1/3 cups margarine

2 cups brown sugar
1/3 cup white corn syrup
8 cups oatmeal
2 tsp. vanilla
1/2 cup peanut butter

 

 

Melt margarine. Add brown sugar, syrup, peanut butter,
oatmeal and vanilla. Put in 9x13 cake pan.
Bake 350 for about 15 minutes.

Topping:
6 oz. package. chocolate chips
1/2 6 oz. package butterscotch chips
2/3 cup peanut butter
1 cup chopped nuts/peanuts
Melt together and spread on top.

A1 Steak Sauce

1/2 Cup Orange Juice
1/2 Cup Raisins
1/4 Cup Soy Sauce
1/4 Cup White Vinegar
2 Tbsp Dijon mustard
1 Tbsp Bottled Grated Orange Peel
2 Tbsp Heinz Ketchup
2 Tbsp Heinz Chili Sauce


1. Bring to a boil for 2 minutes stirring.
2. Remove from heat. Allow to cool to lukewarm.
3. Put mixture in a blender till it is pureed. Pour in bottle.
4. Cap tightly and refrigerate to use within 90 days.

Spicy Venison Sausage

3 lbs. deer meat
1/4 cup bacon drippings
1 cup minced onion
1 cup parsley; chopped
1 teaspoon marjoram
3/4 teaspoon coriander
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon black pepper
1/4 teaspoon cumin
salt to tasteGrind venison with coarse blade.
Add parsley and onion; mix well.
Add remaining ingredients and blend well; regrind mixture.
Divide the mixture into twelve parts.
Shape each section into 2 1/4 inch by 5 inch sausage patties.
Broil or barbecue until brown; be sure meat is well done.

Grilled Venison Steak with Smoky Honey Marinade

Ready in 1 day 25 mins

Ingredients

Makes: 1 steak

• 2 tablespoons honey
• 2 tablespoons soy sauce
• 2 tablespoons liquid smoke
• 2 tablespoons Worcestershire sauce
• 1 1/2 tablespoons minced garlic
• 1 tablespoon red pepper flakes
• 1 tablespoon sea salt
• 1 venison steak (or more)

 

 

1.

Combine all ingredients except steak in a large plastic resealable bag. Add steak, seal the bag, and turn to coat. Refrigerate for 24 hours to marinate.

2.

Heat your gas or charcoal grill to high (Here's how to tell if it's high: Hold your hand about four inches above the cooking surface. After 2 to 3 seconds, the heat will force you to pull your hand away.)

3.

Oil the grill grate, using an oiled rag.

4.

Remove steak from marinade and place on the grill. Use these cooking times to cook your steak to medium: 2 to 3 minutes per side for a 1/2-inch thick steak, 4 to 6 minutes per side for a 1-inch thick steak, 6 to 9 minutes per side for a 1 1/2 to 2-inch thick steak.

5.

Take the steak off the grill. Let rest 2 to 3 minutes to allow the juices to reabsorb into the steak. Serve.

Note Recipe makes about 3/4 cup of marinade, enough for 1 1/2 pounds of steak.

 

Deer Stroganoff

Ready in 35 mins

Ingredients

Serves: 4

• 1 tbsp vegetable oil
• 1 pound deer stew meat
• 1 medium onion, sliced into rings
• 8 ounces Portobello mushrooms
• 2 (10 ounce) cans cream of mushroom soup
• 1/2 cup Worcestershire sauce
• 1 drop Texas Pete(R) hot sauce (or other very hot pepper sauce)
• 2 cups sour cream
• 1 pound egg noodles

 

1.

Heat 1 tablespoon vegetable oil in Dutch oven. Brown meat in hot oil on both sides. Stir in onion rings and mushrooms; cook until caramelized. Add soup, Worcestershire sauce, and hot sauce.

2.

Bring a large pot of salted water to boil for the noodles. Add noodles to water and cook according to package directions. Drain.

3.

When water is boiling for the noodles, add sour cream to deer meat mixture and simmer. Serve stroganoff over cooked noodles.

Grilled Venison Steak with Red Wine Peppercorn Marinade

Ready in 1 day 30 mins

Ingredients

Makes: 1 steak

• 1 cup red wine
• 1 tablespoon black peppercorns
• Pinch white sugar
• Pinch salt
• 1 venison steak (or more)

 

1.

Stir red wine, peppercorns, sugar, and salt together and heat for about 5 minutes in saucepan over medium heat. Allow to cool slightly, then pour into large resealable plastic bag, Add steak, seal the bag, turn to coat, and refrigerate for 24 hours to marinate.

2.

Heat your gas or charcoal grill to high (Here's how to tell if it's high: Hold your hand about four inches above the cooking surface. After 2 to 3 seconds, the heat will force you to pull your hand away.)

3.

Oil the grill grate, using an oiled rag.

4.

Place the steak on the grill. Use these cooking times to cook your steak to medium: 2 to 3 minutes per side for a 1/2-inch thick steak, 4 to 6 minutes per side for a 1-inch thick steak, 6 to 9 minutes per side for a 1 1/2 to 2-inch thick steak.

5.

While steak is grilling, pour the marinade into a skillet, bring to a boil, then reduce heat to medium-low and and simmer for about 10 minutes to reduce by half. Serve steak with wine sauce.

6.

Take the steak off the grill. Let it rest 2 to 3 minutes to allow the juices to reabsorb into the steak.

Note Recipe makes 1 cup of marinade, enough for 2 pounds of steak.

CONTENT

HOMOS TAHINI

HOMOS TAHINI

1 lb. can garbanzo beans (chick peas)
Sm. clove garlic, mashed with
1/2 tsp. salt
3 tbsp. sesame tahini
2 lemons, juice only

Run garbanzo beans through food mill (blender, etc.). Mix in other ingredients, increasing lemon juice and tahini to desired flavor and texture. Cover with 1 tbsp. olive oil (mix it in when ready to serve). Garnish with paprika and/or snipped parsley. Serve on crackers or with celery.

ORIENTAL SAUSAGE BITES

1 lb. pork sausage
1 lg. egg, slightly beaten
3/4 c. very fine bread crumbs
3/4 c. chili sauce
1/2 c. brown sugar, lightly packed
1/8 c. vinegar
1/8 c. soy sauce
4 tsp. butter
1/4 tsp. garlic salt

Combine sausage, egg and bread crumbs well. Form into small bite-sized balls (use teaspoon to measure). Cook in skillet on top of stove until evenly browned, or bake in oven. Drain on paper towels. Place in serving dish. Combine remaining ingredients and cook slowly over low heat for 20 minutes, stirring occasionally. Pour over sausage bites. Serve warm. Makes 20-25 bites.

SWISS TREATS

1 c. Swiss cheese, shredded
1/4 c. butter or margarine, softened
1/4 c. finely chopped nuts
1 tbsp. Worcestershire sauce
15 slices rye cocktail bread or 8
thin slices regular rye bread

Stir together cheese, butter, nuts and Worcestershire sauce. Cut each slice of party rye in half (or cut each slice of regular bread in quarters). Toast one side of bread under broiler. Turn and spread untoasted side with cheese mixture and broil until melted and edges are lightly browned. Makes 30.

SAGANAKI (GREEK FLAMING CHEESE)

1 lb. Mozzarella cheese
2 tbsp. butter, melted
2 tbsp. brandy
1/2 lemon

Heat oven to broil. Have serving tray ready with crackers, lemon and brandy. Cut cheese into 3 wedges; arrange in star shape in a pie pan or shallow quiche pan suitable for broiling and serving. Pour melted butter over cheese. Broil 4 to 6 inches from heat until cheese is bubbly and light brown. Add to serving tray and take to guests. Pour slightly warmed brandy over cheese and ignite immediately, in front of guests. Squeeze lemon juice over cheese to extinguish flame. Serve at once with firm crackers, toasted pita bread or crusty French bread slices.

GYOZA A LA RUTH

8 leaves of Napa cabbage, finely
chopped
3/4 lb. ground pork
2 scallions, white only, minced, or
tsp. dried green onions
1 tbsp. parsley
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. sugar
2 tbsp. cornstarch
1 tbsp. Paul Mason Raspberry Cream
Sherry (you can sub a dry sherry
but
I prefer this sherry)
1 tbsp. light soy sauce
1 pkg. gyoza or potsticker wrappers
(round ones)
5 chicken bouillon cubes
2 slices fresh peeled ginger, finely
minced
Peanut oil

Boil 5 cups of water and add 5 chicken bouillon cubes. Mix until fully dissolved. Combine pork, cabbage, onions, ginger, parsley, salt, pepper, sugar, cornstarch, soy sauce, and sherry. Place a spoonful of filling in center of wrapper and brush 180 degrees of wrapper lightly with water and close potsticker. Press firmly or use your fingers to pinch edges together. Add 1/2 tablespoon peanut oil to non-stick skillet over medium heat. Arrange gyoza in pan just barely touching each other. Brown on one side only until it forms a golden brown crust. Add 1/2 cup chicken stock and bring to a boil. Cover; reduce to a slow boil and steam for 8 minutes. Remove the cover and cook over medium heat until all the liquid is absorbed and fully cooked. Repeat the steps until all the gyozas are cooked. I cook in 2 pans full at one time.

KAHLUHA

1/2 c. instant coffee
4 c. brandy
2 1/2 c. water, warm
2 vanilla beans, whole
3 c. sugar

Mix together in a large airtight container. Shake everyday for a month and keep out of direct heat or sun. Do not refrigerate until ready to use. The longer it ferments the sweeter and more alcoholic this product becomes. Yum!

NORWEGIAN LEFSE

3 1/2 c. riced & mashed potatoes
1 tsp. salt
1/4 c. butter or oleo
1 1/2 c. flour

Mix and refrigerate for two hours or more. Roll out a small amount and brown on both sides on a lefse grill or frying pan.

NORWEGIAN SUGARED NUTS

1 egg white
1 1/2 tsp. water
3 c. salted mixed nuts
1 c. sugar mixed with 1/2 tsp.
cinnamon

Combine egg white and water and beat slightly. Add nuts and coat well. Stir the combined sugar and cinnamon mixture into the nut mixture. Arrange in one layer on WELL GREASED brown paper on a jelly roll pan. Bake 25 to 30 minutes at 350 degrees, stirring once or twice during baking. Remove from paper when cool.

EGG ROLLS (SPRING ROLLS)

--WRAPPER:--

2 eggs
2 c. flour
2 3/4 c. water

Make batter of eggs, water and flour. Beat until smooth. Grease a 7 inch fry pan with a very small amount of oil. Heat pan, pour in a little batter (to cover). Leave on heat just long enough to set, about 1 minute or less. Make as thin as possible. These wrappers may be made in advance and frozen. They can be peeled off like sheets of paper from the pile. The filled rolls may be frozen before frying. --FILLING:--

1/2 tsp. sugar
1/2 tsp. Accent
3 c. bean sprouts
1 c. water chestnuts
1 med. onion, shredded
1 c. bamboo shoots, shredded
1/2 c. mushrooms, shredded
1 tsp. salt
3 tbsp. soy sauce
2 c. celery, shredded
1 lb. lean pork, minced
1 tsp. ginger powder
3 tbsp. salad or peanut oil
1 tbsp. cornstarch
1/2 c. water (for sealing rolls)

Prepare all vegetables, saute meat and sauces. Do not overcook vegetables, they must be crisp. Spread 1 1/2 teaspoons of filling mixture on each wrapper. Fold sides in and roll. Moisten edges with a mixture of cornstarch and water. Heat oil for deep frying and fry until rolls are light brown, drain. These can be stored in refrigerator. Other meats can be used such as chicken, beef, ham, shrimp, crabmeat or barbecued pork. Serves 50.

CHILI POWDER

3 tablespoons paprika
1 tablespoon ground cumin
2 tablespoons oregano
1 teaspoon red or cayenne pepper
1/2 teaspoon garlic powder

POULTRY SEASONING

1 tablespoon salt
1 tablespoon paprika
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground white pepper
1 teaspoon dry mustard
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground nutmeg

SEAFOOD SEASONING

1 tablespoon ground bay leaves
2 1/2 teaspoons celery salt
1 1/2 teaspoons dry mustard
1 1/2 teaspoons black pepper
3/4 teaspoons ground nutmeg
1/2 teaspoons ground cloves
1/2 teaspoons ground ginger
1/2 teaspoons paprika
1/2 teaspoons red pepper
1/4 teaspoons ground mace (optional)
1/4 teaspoons ground cardamon (optional)

ITALIAN HERB SEASONING

1 teaspoon oregano
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon basil
1 teaspoon rosemary
1 teaspoon sage

CREOLE SEASONING

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

BRAISED PHEASANT WITH CABBAGE

1/4 lb. piece fat salt pork
1 pheasant (an older one)
2 slices fat salt pork
1 tsp. pepper
1 onion, studded with cloves
1 faggot
2 c. hot water
1 med. head cabbage
Savory (opt.)
1 carrot, pared
1 knockwurst or frankfurters
1 c. hot water

Simmer salt pork in water to cover a few minutes. Cut bird into quarters. Brown salt pork pieces in 2 cups hot water. Simmer, covered 40 minutes. Put cabbage into water, simmer 5 minutes. To pheasant add cabbage, carrot, knockwurst, hot water. Cook covered, 45 to 60 minutes or until meat is tender and leg separates from body. To Serve: Remove cabbage; drain thoroughly; place on platter with pheasant quarters surrounded with carrots, onions, knockwurst and salt pork. Makes 4 servings.

BARBECUED RABBIT

Celery tops
1 med. chopped onion
2 tbsp. butter
1 garlic clove, chopped
1/2 c. chopped celery
3/4 c. water
1/4 c. dry wine
1 c. ketchup
2 tbsp. vinegar
2 tbsp. Worcestershire sauce
2 tbsp. brown sugar
1 tsp. dry mustard
1 tsp. salt
1/4 tsp. pepper

Cut cleaned rabbit into serving pieces, boil with celery tops for 30 minutes. Remove rabbit from water and let stand a few minutes. Cook onion in water until browned, then add remaining ingredients and cook for 20 minutes. Add rabbit and simmer slowly for 1 hour. Serve hot. 4 servings.

BARBEQUE VENISON STEAKS

4 steaks, 1" thick
1/2 bottle Lowenbrau Dark
1 onion, chopped
1/2 lemon
1/2 c. Worcestershire sauce

Marinate 6 hours. Grill direct over coals.

GRILLED VENISON ROAST

1 (5 lb.) venison roast
3 cloves garlic
1 c. beef consomme
1 bottle of Lowenbrau Dark

Marinate roast overnight. Lay 4 bacon strips on top of roast. Cook indirect for 2 hours. Add 7 coals on each side after first hour.

VENISON PEPPER STEAK

2 tbsp. butter
1 med. onion,sliced
1 green pepper, sliced
1/2 lb. sliced mushrooms
1 1/2 lbs. sliced venison
2 tbsp. butter
1/2 tsp. garlic powder
1/4 c. soy sauce
1/2 c. beef stock
1 tsp. tomato puree
1/3 c. cold water
1 1/2 tsp. cornstarch

Saute onion, green pepper and mushrooms in 1 tablespoon butter. Remove. Saute venison and garlic in 1 tablespoon butter until meat is medium rare. Bring soy sauce, beef stock and tomato puree to a boil in a saucepan. Mix cold water and cornstarch and add to boiling mixture. Return vegetables to pan with meat. Pour sauce over. Simmer until tender. Serve over rice.

SWEET AND SOUR VENISON STEW

2 lb. venison stew meat
1 lg. can tomatoes
1/2 c. brown sugar
1/2 c. vinegar
1 lg. onion, cut into pieces
1 lg. green pepper, cut into pieces

Brown venison stew meat in oil in large Dutch oven. Add onion and cook lightly. Add mashed tomatoes, vinegar, and brown sugar. Put in enough water so it won't stick. Cook several hours until tender. The last 10 minutes of cooking, add green pepper strips.

VENISON STEW

3-4 lbs. venison
1/3 c. flour
1/2 c. Crisco
1 1/2 c. hot water
1 c. red wine
3 or 4 bay leaves (removes wild taste)
1 tsp. dried parsley
1 lg. onion, peeled and quartered
1 1/2 tsp. Lawry's seasoning salt
1/2 tsp. pepper
3 carrots, quartered
3-4 lg. potatoes, quartered

Remove ALL fat from venison. Cut meat into 3/4-inch square pieces. Roll in flour. Brown in Crisco and season with Lawry's. Add hot water, wine, bay leaves, onions and pepper. Cover. Bring to boil; lower heat. Simmer 2 hours. Add carrots and potatoes. Cover and simmer 1 hour, adding water if necessary. Cook until tender. Pressure Cooker Variation: Remove fat. Cut meat; roll in flour, season with 1/2 teaspoon of Lawry's. Brown in Crisco. Pour off excess liquid. Add remaining ingredients. Cook in pressure cooker for 15 minutes. Let cool; add water if necessary to make gravy.

VENISON STEW

2 lbs. meat, cubed
2 c. beef broth
3 cloves garlic
2 onions, sliced
3 tbsp. vegetable oil
2 bay leaves
1 head cauliflower
3 potatoes, cubed
6 carrots, cubed
1 can tomato sauce
1 tbsp. salt



Brown meat in about 1 Tablespoon oil, boil meat for about an hour in beef broth at med. timp., then add the remaining ingreadiants, bring to boil lower heat to med cook for about 1 1/2 hours to 2 hours longer add more beef broth if needed or water.
Serve hot.

CORNED VENISON BRINE

3 qt. water
1 c. salt
1/2 c. brown sugar
Salt peter the size of a walnut

Boil all together; when brine is cold pour over meat and let stand 4 to 5 days or longer to have it corned more.

PECAN PRALINES

1 c. brown sugar
1 c. sugar
1 c. milk
1 tbsp. maple syrup
1 tbsp. butter
1/8 tsp. salt
1 c. chopped pecans

Combine sugars and milk. Cook over low heat, stirring constantly until sugars are dissolved and mixture boils. Cook until thermometer registers 224. Add butter and pecans. Cook until a small amount of mixture forms a soft ball when dropped in cold water. Cool quickly to lukewarm. Stir in maple syrup and heat until thick. Drop on a buttered surface and flatten out into patties. Makes 1 dozen.

PICKLED GREEN BEANS

Cook fresh green beans with salt. When almost done (still a little hard). Place into clean sterilized quart jars, layering with onion slices. When jars are full, fill with a hot solution of: 2 c. white sugar
2 c. vinegar
2 c. of water

Bring this to a boil and pour over beans in jar. Seal. Let set for several weeks before using. To use, open jars and serve cold as pickles.

CANNED GREEN BEANS

2 gallons fresh green beans
1 gallon water
1 c. salt
1 c. sugar
1 c. vinegar

Mix water, salt, sugar, vinegar and green beans, which have been snapped to 1 inch pieces. Place in sterilized jars after boiling the beans for 7 minutes. Seal. To Serve: Drain beans and rinse with cold water, cover beans with cold water and heat to boiling. Drain again, now add water and cook as for fresh beans, season but do not add more salt.

DILLY BEANS

2 lbs. green beans, trimmed
1 tsp. cayenne pepper
4 cloves garlic
4 head of dill or 1 tsp. dill seed
per jar
2 1/2 c. water
2 1/2 c. vinegar
1/4 c. salt

Pack beans lengthwise into hot jars, leaving 1/4 inch head space. To each pint, add 1/4 teaspoon cayenne pepper, 1 clove garlic and 1 head of dill. Combine remaining ingredients and bring to boil. Pour boiling hot over beans leaving 1/4 inch head space. Adjust caps. Process both pints and quarts 10 minutes in boiling water. Yield 4 pints.

BLACK BEANS HAM HOCKS

1 bell pepper
1 onion
1 clove garlic
1 tsp. cumin or to taste
1 tsp. pepper (black)
Salt to taste
2 ham hocks
1 bay leaf
Hot sauce to taste
2 tbsp. butter
1 lb. black beans

Let beans soak overnight. Chop pepper (bell), onion, garlic, fry lightly with ham hocks, bay leaf and butter until it looks yummy. Drain bacon and wash. Combine pan mixture with beans in same juice. Add hot sauce to taste. Cook on low 4-5 hours or until mushy. Serve over rice with green onions.

CHUCK WAGON BEANS

2 or 3 lb. hamburger (or 1 qt. canned
hamburg)
3 c. finely chopped onions, less if
desired
1 c. chopped celery
2 beef bouillon cubes
2/3 c. boiling water
1 or 2 cloves garlic, minced
1 1/2 c. catsup or chili sauce
3 tbsp. prepared mustard
1/2 tsp. salt, if necessary
1/2 tsp. pepper
2 (29 oz.) cans pork and beans or 2
qt. canned navy beans

Fry hamburg, onion, and celery until meat is brown and onions and celery are tender. Dissolve bouillon cubes in boiling water. Combine all ingredients. Put in a casserole. Cover. Bake 1 hour and 15 minutes at 350 degrees, or less if done. May be uncovered the last 1/2 hour. If it gets too dry, add more water.

BEAN BACON BROILS

White bread
Pork & beans
Diced onion
Cheese slices
Bacon

Toast desired number of slices of bread in broiler (one side only). Turn over and spoon on 2 or 3 tablespoons of pork and beans. Top with onion, cheese slices and criss-cross with 2 half slices of bacon. Return to broil until bacon is crisp.

CUBAN BLACK BEANS

1/2 lb. black beans (turtle beans)
1 med. onion, chopped
1 tsp. salt
1 tsp. vinegar
1/8 tsp. oregano
4 tbsp. olive oil
1 green pepper, chopped
2 cloves garlic, minced
Dash of pepper
1 tsp. sugar
1 bay leaf

Wash beans. Soak 3 hours in 2 quarts of water. Boil in same water and keep on low heat (simmer) 1 hour. Heat oil and fry slightly: garlic, green pepper and onion. Add oregano, bay leaf, salt, sugar and pepper. Cook 10 minutes. Add to beans when they are well cooked. Add vinegar. Serve with cooked rice.

CRABBIES

1 can crab meat
1/4 #(lb) butter
1/2 c. margarine
1 jar Kraft Old English Cheese (or
other soft cheese spread)
English muffins




Combine ingredients and spread on English muffins. Cut into quarters. Place under broiler until heated. (May place on cookie sheet and freeze if desired. Put in to zip lock bag when frozen.)

CHEESE BOWL

3/4 lb. sharp Cheddar cheese, grated

2 oz. Roquefort or Blue cheese,

crumbled (I really like to use

Gorgonzola for this.)

1 tbsp. butter

1/2 tsp. dry mustard

1/8 tsp. Tobasco sauce

1/2 tsp. Worcestershire sauce

3/4 c. beer or ale

1 tsp. onion, grated

1 sm. loaf (round) or Italian bread

(if I can't find a small loaf,

I'll use a regular size cut in

half, but that does require a

double batch of the cheese

mixture.)

Place all of the ingredients except the beer and the bread in a large bowl. Let this mixture stand at least 30 minutes at room temperature to soften. Then, either with a wooden spoon or more easily with an electric mixer, blend in the beer, adding it slowly. Keep beating until the mixture is smooth, light and fluffy. To make the "bowl", cut a slice from the top of the loaf of bread and scoop out the center, leaving a "bowl" of the sides and bottom. Fill the bowl with the cheese mixture, rounding it on top. Cover with a kitchen wrap and refrigerate until time to serve with crackers. This can be frozen for a later use. We're always searching for unique, but simple ideas for "Hostess Gifts", well here is one that has both attributes.

CHEESEBALL

8 oz. cream cheese
10 oz. shredded Cheddar cheese
1 tbsp. lemon juice
Tobasco sauce to taste
1/4 tsp. salt
1/4 grated onion
2 green chilies, minced
1/2 to 1 jalapeno, minced
1 to 2 tbsp. Worcestershire sauce
Nuts and pecans, chopped

Mix cream cheese with all other ingredients. Form into a ball and roll in nuts. Serve with crackers.

BEER CHEESE

2 lbs. sharp Cheddar cheese, at room
temp.
2 cloves garlic, mashed
3 tbsp. Worcestershire sauce
1 tsp. dry mustard
Tabasco to taste
1/2 bottle beer, or more as rec.
1 tsp. salt, to taste

Cut the cheese into cubes and place them in a food processor or electric mixer. Process until perfectly smooth. Add the garlic, Worcestershire, mustard, and tabasco. Blend well. Add the beer, a little at a time, while continuing to beat the cheese, until the mixture is a good, firm spreading consistency. (Too much beer will make the cheese too fluffy.) Stir in the salt, and refrigerate. (This is a superb keeper.) Serve on small slices of rye or pumpernickle bread. Delicious with cold, cold beer. Serves 15 to 20.

CHEESE BALL

2 pkgs. cream cheese
Green onion stems
1 pkg. Buttig pastrami, diced
1 pkg. powdered Ranch dressing
Chopped pecans

Mix first 4 ingredients together and into a ball. Roll in chopped pecans. Best if made a day earlier than needed.

CHEESE BALL WITH RASPBERRY PRESERVES

1/2 lb. American cheese
1/2 lb. cheddar cheese
1 c. pecan chips
5 to 6 green onions, chopped
Mayonnaise
Raspberry preserves, about 6 oz. jar

Grate American and cheddar cheese. Mix in pecan chips, chopped green onions and enough mayonnaise to hold together mold. Refrigerate until ready to use. Then unmold on tray and cover with raspberry preserves. Serve with Ritz crackers.

CARROT-CHEESE BALL

1 1/2 c. shredded carrots (3 to 4 lg.
carrots)
1 (8 oz.) pkg. Neufchatel cheese,
softened
2 c. (8 oz.) shredded low-fat cheddar
cheese
2 lg. cloves garlic, minced
1 tsp. Worcestershire sauce
1/2 tsp. Tabasco sauce
3 to 4 tbsp. fresh parsley, chopped

Press carrots between paper towels to remove excess moisture; set aside. Combine Neufchatel cheese and cheddar cheese in a medium bowl; stir well. Add carrots and garlic; stir well. Cover and chill 1 hour. These ingredients may also be combined in a food processor and mixed. Shape cheese mixture into a ball; roll in parsley. Wrap in wax paper and chill at least 1 hour.

AUNT DEBBIE'S CHEESE BALL

2 c. grated cheddar cheese
1/2 c. butter
1 c. & 1 tbsp. flour
Salt
1/4 tsp. paprika
1/4 tsp. cayenne pepper

--FILLING:--

Green olives
Sausage meat
Or pecans

Mix cheese and butter. Add flour, salt, paprika and cayenne pepper. Roll into 1 inch balls. Poke hole with your finger and put in some filling. Close hole and bake at 400 degrees for 20 minutes.

SAUSAGE BALLS

1 lb. breakfast sausage
1 1/2 c. shredded cheddar cheese
1 1/2 c. Bisquick mix

Mix all ingredients together. Roll into small balls. Bake in oven for 15 minutes at 350 degrees.

TEXAS CAVIAR

1/2 onion, chopped
2 med. tomatoes, chopped, drained
1/2 c. fresh cilantro, chopped
1 green pepper, chopped
2 cloves garlic, minced
4 green onions, chopped
2 cans (14 oz. each) black eyed peas,
drained
1 can (14 oz.) hominy, drained
1 bottle (8 oz.) "Kraft Zesty"
Italian dressing
1 fresh jalapeno pepper, chopped
3 or 4 bags blue corn chips

Combine first 10 ingredients and chill. Serve with spoon and blue corn chips on side. Serves 20 to 24 persons.

EGGPLANT CAVIAR

1 lg. eggplant
1 c. finely chopped onion
1 c. finely chopped bell pepper
2 tbsp. olive oil
1 tomato, finely chopped
Salt & pepper to taste

To cook eggplant: Roast on BBQ grill until the skin of the eggplant is brittle, turning occasionally to insure that it cooks thoroughly. Once cooked, let it cool, then peel. Scrape all insides into a bowl and set aside. Discard the skin. (If you do not have access to a BBQ grill, you can boil the eggplant for 25 minutes.) In a large skillet, brown the onion and green pepper in the olive oil. Add eggplant and tomato and stir often. Cook until the mixture is well done. Add more oil if it begins to stick. Salt and pepper to taste. Once the mixture is cooked, put it in a serving dish and chill. Serve as a spread for pumpernickel bread, French bread or crackers.

TUNA DEVIL EGGS

1/2 doz. eggs, hard boiled
1 can tuna
Dash of salt
Dash of pepper
3 tbsp. salad dressing
2 tsp. mustard
Chopped onion to taste

Boil eggs with a little salt. Cut eggs in half and take out the yolks. Mash yolks with a fork, adding salt, pepper, salad dressing, tuna, mustard and chopped onion. Fill egg whites with the mixture.

GARLIC BUTTER MUSHROOMS

2 doz. lg. mushrooms
1/2 c. butter
2 cloves garlic, minced
2 shallots, minced
1/2 c. minced parsley
Juice from 1/2 lemon
1/2 tsp. salt
1/4 tsp. pepper

Clean mushrooms, removing stem. Combine butter, shallots, garlic and parsley. Process. Add lemon juice, salt and pepper. Blend briefly. Place mushrooms in a shallow baking dish. Fill each mushroom with a dollop of garlic butter mixture (about 1/2 or 1 teaspoon each). Bake at 400 degrees for 10 to 12 minutes.

EASY BAKED BRIE

1 (15 oz.) mini brie
1/2 c. chutney
1/4 c. bacon bits

Remove rind from top of cheese, cutting to within 1/2 inch of outside edges. Put on microwave safe dish, spread chutney on top, sprinkle with bacon. Microwave uncovered on high for 1 1/2 to 2 minutes or until brie softens to desired consistency, giving dish a half-turn after 1 minute (or bake at 325 degrees for 20 minutes). Serve with crackers or fruit.

MARGHERITA PIZZA

2 tsp. garlic, chopped
2 med. tomatoes, sliced
2 tbsp. olive oil
1 dash of salt
1 dash of pepper
6 oz. Mozzarella cheese, sliced
2 med. wheat flour tortillas
2 tbsp. fresh basil, minced
1/2 c. fresh Parmesan, grated

In a small bowl place the garlic, tomatoes, olive oil, salt and pepper. Thoroughly coat the tomatoes. Place the cheese slices over the tortillas. Place the soaked tomatoes on top. Sprinkle on the basil and Parmesan. Preheat the oven to 350 degrees. Place the tortillas on a cookie sheet and bake them for 8 minutes or until the cheese is melted. Cut the pizza into wedges. Serves 2 as an appetizer or 1 as a main course.

CRAB CANAPES

6 English muffins, split
1 stick softened margarine
2 tbsp. mayonnaise
2 (5 oz.) jars Old English spread
1/4 tsp. garlic powder
1 (6 oz.) can crabmeat

Mix above ingredients together and spread on English muffin halves. Cut each muffin into quarters. Freeze, then package and store. TO SERVE: Remove from freezer (do not thaw) and bake at 350 degrees for 15 minutes. Serve warm.

CRAB PUFFS

1 can white crab meat
1 jar Old English cheese spread
1/2 tsp. mayonnaise
1 stick margarine, softened
1/2 tsp. garlic salt
1 tsp. chopped green onion
Tabasco, cayenne to taste
6 English muffins, split

Mix together all ingredients, except muffins, adding the crab meat last. Spread on the English muffin halves. Put in freezer 45 minutes. Take out and cut in 4ths. You may put these in freezer bags after cutting and pop in the oven when unexpected guests arrive. May also serve these whole with soup. Cook for 10 minutes at 450 degrees.

STUFFED ARTICHOKE BOTTOMS

1 can artichoke bottoms, drained
1 bottle Wishbone Italian dressing
1 pkg. Stouffer's Spinach Souffle,
thawed
1/4 c. bread crumbs, mixed with 1/4
c. melted butter

Marinate artichokes overnight in the salad dressing. Drain. In a shallow baking dish, place artichokes side by side. Fill with the spinach and top with the bread crumbs. Bake, uncovered, at 400 degrees for 20 minutes. Serves 6 to 8.

QUICHE TRIANGLES

1 (5 oz.) jar Old English sharp
pasteurized cheese spread
1/2 tsp. seasoned salt
1 1/2 tsp. mayonnaise
1/2 tsp. garlic powder
1 stick margarine, melted
1 can (6 1/2 or 7 oz.) tuna or
crabmeat
6 English muffins

Combine cheese spread, seasoned salt, garlic powder, mayonnaise, melted margarine and flaked tuna. Spread mixture onto English muffin halves. Cut each half into 4 wedges. Broil until mixture melts. Watch carefully as it burns easily. Makes 48 wedges.

SALMON PATE

1 sm. onion, minced
1 (1 lb.) can red salmon, skinned &
boned
1 (8 oz.) pkg. cream cheese (low-fat
is fine), softened
3 tbsp. lemon juice
1 tbsp. horseradish
2 tsp. dried dill
1/4 c. parsley leaves, firmly packed
(1/8 c. minced)
1/4 tsp. liquid smoke
1 tsp. Worcestershire sauce
Dash of Tabasco
Salt & pepper to taste
Optional: Scallions, sliced; black
olives, sliced; mushrooms,
sauteed, chopped

Prepare in food processor. Mince onions, add remaining ingredients and mix until smooth. Stir in scallions, black olives or mushrooms if desired. Refrigerate several hours. Serve on toast, crackers, pita bread or sliced raw vegetables. (Can be prepared with an electric mixer.)

CHICKEN PECAN PATE

1 c. finely chopped pecans
2 c. diced cooked chicken or turkey
8 oz. cream cheese, cut into chunks &
softened
1 clove garlic, minced
6 tbsp. mayonnaise
4 tsp. fresh dill or 2 tsp. dried
Salt

Combine chicken, cream cheese and garlic with chopped pecans in food processor or blender and blend just until smooth. Add mayonnaise, dill and salt to taste and blend again. Form into a ball and arrange on a bed of lettuce. Sprinkle with additional dill. Serve with crackers.

MELON TRAY WITH FRUIT DRESSING

Cantaloupe, honeydew, watermelon or
other available melons
Fresh fruits

--FRUIT DRESSING:--

1 pkg. (3 oz.) cream cheese
1/4 c. orange juice
1/4 c. lemon juice
1/4 c. crushed pineapple
1/4 c. sugar
1/4 tsp. salt
1 thin slice orange peel
1/4 c. heavy cream

Slice cantaloupe, honeydew and watermelon (or whatever melons are available) along with fresh berries such as strawberries, raspberries (whatever looks best). Grapes and apples also may be used. Be sure to dip any fruit that turns color in lemon or sprinkle with fruit fresh. Arrange fruit on a serving platter. Blend all dressing ingredients together and pour over fruit or use for dipping.

FRUIT WITH AMARETTO CREAM

1 1/2 tbsp. Amaretto liqueur
2 tbsp. packed dark brown sugar
1/2 c. sour cream
2 c. fresh fruit

In small mixing bowl combine Amaretto and brown sugar. Add sour cream and mix well. Prepare at least 2 hours before serving. Stir occasionally to dissolve brown sugar. Put fruit into sherbet glasses or small souffle dishes. Drizzle with sauce. Especially good with strawberries, blueberries and green grapes. Serves 4.

TANGY BUFFET MEATBALLS

2 lb. ground beef
2 eggs
1/2 tsp. salt
3/4 c. oatmeal, uncooked
1/3 c. chili sauce

--SAUCE:--

1 c. chili sauce
1/2 - 3/4 c. grape jelly

Combine meatball ingredients, mix well. Shape to form 1 inch balls, bake on a rack in a shallow baking pan at 400 degrees for 15 - 17 minutes. Combine sauce ingredients in a 4 1/2 quart dutch oven. Cook over medium heat, stirring occasionally until mixture is well blended. Add the meatballs and continue cooking 3 - 5 minutes or until heated through. Transfer to chafing dish/fondue pot to serve. Makes about 5 dozen appetizer meatballs.

TANGY BUFFET MEATBALLS

2 lb. ground beef
2 eggs
1/2 tsp. salt
3/4 c. oatmeal, uncooked
1/3 c. chili sauce

--SAUCE:--

1 c. chili sauce
1/2 - 3/4 c. grape jelly

Combine meatball ingredients, mix well. Shape to form 1 inch balls, bake on a rack in a shallow baking pan at 400 degrees for 15 - 17 minutes. Combine sauce ingredients in a 4 1/2 quart dutch oven. Cook over medium heat, stirring occasionally until mixture is well blended. Add the meatballs and continue cooking 3 - 5 minutes or until heated through. Transfer to chafing dish/fondue pot to serve. Makes about 5 dozen appetizer meatballs.

STUFFED MUSHROOMS

1 lb. sm. mushrooms
4 slices bacon, cooked and diced
5 tbsp. green pepper
1/8 tsp. sugar
1 tbsp. butter
1 med. onion
1 tsp. salt
2 (3 oz.) cream cheese, room
temperature
1/2 c. buttered bread crumbs or
cracker crumbs

Fry bacon until crisp. Remove bacon from drippings. Cook the remaining ingredients until tender (except cream cheese). Remove from heat and mix with cream cheese. Remove stems from mushrooms; chopped stems can be added to the cream cheese mixture. Stuff and mound the cream cheese mixture into each mushroom. Place in baking dish and add 1/4 cup hot water. Spread the bread or cracker crumb mixture on top and bake for 20 minutes at 375 degrees. Insert toothpicks.

TORTILLA ROLL-UPS

8 - 12 flour tortilla
1 (8 oz.) block cream cheese
1 sm. can black olives, chopped
1 sm. can diced green chilies
Dash Tabasco sauce

Cream together cream cheese, olives, chilies, Tabasco sauce. Spread approximately 2 tablespoons onto a tortilla and roll jelly-roll fashion and roll in plastic wrap and chill. Before serving cut into 3/8 inch wide pieces and serve with salsa for dipping.

WON TON

1 lb. won ton skins OR
1 lb. egg roll sheets, cut in quarters

--FILLING:--

1/2 lb. ground beef
1/2 lb. ground pork
1 (8 oz.) water chestnut, chopped fine
3 stalks green onion, chopped fine
2 tsp. sesame seed oil
Salt and pepper to taste

Mix filling ingredients together. Place about one teaspoon of filling in center of won ton skin and fold over making a triangle, sealing edges by wetting with water. Deep fry in hot oil until golden and meat is cooked (about five minutes). Serve with catsup mixed with Coleman dry mustard or with sweet and sour sauce. Serves 12.

WATER CHESTNUT WRAPPED WITH BACON

1 lb. bacon
4 cans whole water chestnuts
1/4 c. soy sauce
1/2 c. brown sugar

Cut bacon in thirds. Wrap a strip of bacon around a water chestnut and poke a flat toothpick through the bacon and water chestnut. Continue wrapping water chestnuts with bacon until finished. Place each water chestnut that has been wrapped on broiler pan. Cook until bacon is crisp. Mix soy sauce and brown sugar together in bowl. Place each water chestnut with bacon in sauce and marinate for a couple of seconds. Serve hot. Serves 10.

EASY CHEESE BALL

2 oz. cream cheese
1 tsp. Worcestershire sauce
3 tbsp. liquid smoke
4 oz. sharp Cheddar cheese, finely
grated
1/4 c. EACH celery and bell peppers,
finely chopped, mixed
1/3 c. pecans, finely chopped
2 tbsp. dried minced onions
Dash Tabasco sauce
1/2 tsp. garlic powder

Mix everything except pecans. Chill several hours or overnight. Spread chopped pecans on waxed paper and roll the cheese ball on it until coated. Chill completely before serving.

PF Chang's™ Orange Peel Chicken

Description: Lightly coated pieces of chicken with a hint of citrus served with a tangy tomato-based sauce.

Ingredients
Sauce:

1 tablespoon vegetable oil
2 tablespoons minced garlic
4 green onions, sliced
1 cup tomato sauce
1/4 cup granulated sugar
2 tablespoons chili garlic sauce
1 tablespoon soy sauce

Chicken:

1/2 cup vegetable oil
4 boneless, skinless chicken
breasts
1 egg, beaten
1 cup milk
1 cup flour
peel from 1/4 orange, julienned (into 1/8"-thick strips)
cooked white or brown rice, to serve

Directions

1. Prepare the sauce: In medium saucepan, heat oil; add garlic and onions; do not let the garlic burn; add tomato sauce; bring to boil.

2. Add sugar, chili sauce and soy sauce; bring to boil; simmer 5 to 6 minutes or until sauce thickens; remove from heat.

3. Prepare chicken: In wok or large skillet, heat oil. Meanwhile cut chicken breasts into bite-sized pieces.

4. In medium bowl combine egg and milk; mix well. Place flour in shallow dish.

5. Coat chicken pieces - first in the flour, then the egg wash and back into the flour. Cook in 2 or 3 batches until all chicken is cooked.

6. When chicken is done, remove oil and rinse out wok with water; reheat pan. When hot, add orange peel and chicken; heat through -
about a minute - stirring gently. Add sauce; heat through.

7. Serve with white or brown rice.

Serves 4

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Chicken
Shrimp
Beef
Cakes
Pastas
scampi

Roasted Turkey

This is a Recipe for a moist tender turkey not a pretty turkey. You will need to slice it up before serving because it will fall apart when done.

No special recipe just Roast your Turkey upside down with the breast down and follow direction in cooking that is on the turkey wrapper.

The juices will keep the breast moist instead of the back, let stand about 1/2 hour before serving. This will give you time for the other side dishes.

You can stuff or not stuff your choice.

SALMON PATE

1 sm. onion, minced
1 (1 lb.) can red salmon, skinned &
boned
1 (8 oz.) pkg. cream cheese (low-fat
is fine), softened
3 tbsp. lemon juice
1 tbsp. horseradish
2 tsp. dried dill
1/4 c. parsley leaves, firmly packed
(1/8 c. minced)
1/4 tsp. liquid smoke
1 tsp. Worcestershire sauce
Dash of Tabasco
Salt & pepper to taste
Optional: Scallions, sliced; black
olives, sliced; mushrooms,
sauteed, chopped

Prepare in food processor. Mince onions, add remaining ingredients and mix until smooth. Stir in scallions, black olives or mushrooms if desired. Refrigerate several hours. Serve on toast, crackers, pita bread or sliced raw vegetables. (Can be prepared with an electric mixer.)

FRUIT WITH AMARETTO CREAM

1 1/2 tbsp. Amaretto liqueur
2 tbsp. packed dark brown sugar
1/2 c. sour cream
2 c. fresh fruit

In small mixing bowl combine Amaretto and brown sugar. Add sour cream and mix well. Prepare at least 2 hours before serving. Stir occasionally to dissolve brown sugar. Put fruit into sherbet glasses or small soufflé dishes. Drizzle with sauce. Or layer. Fruit then cream. Especially good with strawberries, blueberries and green grapes. Serves 4.

CRUNCHY ROMAINE SALAD

Salad:

1 C. English walnuts, chopped
1 pkg. ramen noodles, uncooked, broken up (discard flavor packet)
4 Tbsp. butter or marg.
1 bunch broccoli, chopped
1 head romaine lettuce torn into pieces
4 green onions, chopped

In the butter brown the walnuts and noodles until golden brown (you will need to watch this because the will brown quickly), set aside to cool, in mean while toss together the lettuce broccoli, & and green onion, then add the cooled nuts & noodles toss together with the sweet and sour dressing.

Sweet and sour Dressing:

1 c. veg. oil
1 c. sugar
½ c. red wine vinegar
1 Tbsp. soy sauce
Salt and pepper to taste

Blend together all ingredients until sugar dissolves.

BACON STUFFED MUSHROOMS

1 lb. sm. mushrooms
4 slices bacon, cooked and diced
5 tbsp. green pepper
1/8 tsp. sugar
1 tbsp. butter
1 med. onion
1 tsp. salt
2 (3 oz.) cream cheese, room
temperature
1/2 c. buttered bread crumbs or
cracker crumbs

Fry bacon until crisp. Remove bacon from drippings. Cook the remaining ingredients until tender (except cream cheese). Remove from heat and mix with cream cheese. Remove stems from mushrooms; chopped stems can be added to the cream cheese mixture. Stuff and mound the cream cheese mixture into each mushroom. Place in baking dish and add 1/4 cup hot water. Spread the bread or cracker crumb mixture on top and bake for 20 minutes at 375 degrees. Insert toothpicks

Chocolate Covered Spoons

Craft supplies you will need:
• 12 ounce package of chocolate chips. You may use semi-sweet, white chocolate, raspberry flavored, or any other kind of baking chip of your choice.
• 40 heavy plastic spoons
• Shortening
• Deep glass measuring cup
• Colored cellophane or Saran Wrap
• Waxed paper
• Thin Ribbon

Chocolate Spoons Instructions
Pour the chips into a heatproof container, such as a measuring cup. A deep cup is the best for this project.
Microwave the cup of chips at half power for one minute. Stir. Repeat in 30 second bursts until chocolate is smooth and fully melted, but do NOT over cook.
Add to the melted chocolate one teaspoon of shortening for each cup of chips. Stir lightly until just blended.
Dip plastic spoons into the chocolate to coat the bowl and about one inch of the handle. If the chocolate starts to harden, microwave 30 seconds at half power.
Ms. CocoaJava's Gift Spoon Design
Lay spoons on wax paper to set. When chocolate spoons have set, put them in the freezer for 15 minutes. This makes them easier to handle when you start to wrap them.

Take squares of colored cellophane and wrap the coated spoons. Tie with a pretty ribbon.

Once you have mastered the basic technique, you can experiment! Try drizzling streaks of white chocolate over dipped spoons to create a design. Sprinkle colored sugar on chocolate before it sets for a holiday look.
A bundle of chocolate spoons set in a coffee mug makes a nice gift.
Tie a few spoons to a bag of gourmet coffee beans for a coffee loving friend.
Keep spoons on hand during the holidays to use when serving drinks to your visitors.

Tarragon Turkey & Pasta

1 ½ to 2 pounds turkey tenderloins
½ cup thinly sliced celery
¼ cup thinly sliced green onions
4 tablespoons minced fresh tarragon, divided
¼ cup dry white wine
1 teaspoon salt
1 teaspoon black pepper
½ cup plain yogurt
1 tablespoon lemon juice
1 ½ tablespoons cornstarch
2 tablespoons water
4 cups pasta of your choice, cooked al dente

1. Combine turkey, celery, green onions, 2 tablespoons tarragon, wine, salt and pepper in CROCK-POT slow cooker. Mix thoroughly. Cover; cook on LOW 6 to 8 hours or on HIGH 3 ½ to 4 hours or until turkey is no longer pink.
2. Remove turkey from CROCK-POT slow cooker and cut into 1/2 –inch-thick medallions. Set aside and keep warm. Turn CROCK-POT slow cooker to HIGH. Stir in yogurt, remaining 2 tablespoons tarragon, parsley and lemon juice.
3. In small bowl, combine cornstarch and water. Add mixture to CROCK-POT slow cooker and cook until sauce thickens. Serve turkey medallions over pasta. Drizzle with tarragon sauce.
Makes 4 servings
Tip: For a 5, 6, or 7-quart CROCK-POT slow cooker, double all ingredients.

Cranberry-Barbecue Chicken Wings

3 pounds (about 27 wings) chicken wings
Salt and black pepper
1 jar (12 ounces cranberry-orange relish
½ cup barbecue sauce
2 tablespoon quick-cooking tapioca
1 tablespoon prepared mustard

1. Preheat broiler. Cut off chicken wing tips; discard. Cut each wing in half at joint. Place chicken on rack in broiler pan; season with salt pepper.
2. Broil 4 to 5 inches from heat 10 to 12 minutes or until browned turning once. Transfer chicken to CROCK-POT slow cooker.
3. Stir relish, barbecue sauce, tapioca and mustard in small bowl. Pour over chicken. Cover; cook on LOW 4 to 5 hours.

MAKES ABOUT 16 APPETIZER SERVINGS OR 4 MAIN-DISH SERVINGS

For a meal: Serve one fourth of wings with rice for a main dish.

Simple Coq au Vin

4 chicken leg quarters
Salt and black pepper
2 tablespoon olive oil
8 ounces mushrooms, sliced
1 onion, cut onto rings
½ cup red wine
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
Hot cooked rice

1. Sprinkle chicken wit salt and pepper. Heat oil in large skillet over medium-high heat; brown chicken on all sides. Transfer chicken TO CROCK-POT slow cooker.
2. Cook and stir mushrooms and onion in same skillet 5 minutes or until tender. Add wine; stir and scrape brown bits from bottom of skillet. Add mixture to CROCK-POT slow cooker. Sprinkle with basil, thyme and oregano. Cover; cook on LOW 8 to 10 hours or on HIGH 3 to 4 hours.
3. Serve over rice
MAKES 4 SERVINGS

Turkey Breast with Barley-Cranberry Stuffing

2cups reduced-sodium chicken broth
1 cup uncooked quick-cooking barley
½ cup chopped onion
½ cup dried cranberries
2 tablespoons slivered almonds, toasted*
½ teaspoon rubbed sage
½ teaspoon garlic-pepper seasoning
1 fre4sh or thawed frozen bone-in turkey breast half (about 2 pounds), skinned
1/3 cup finely chopped fresh parsley

*To toast almonds, spread in a single layer on baking sheet. Bake in preheated 350F oven 8 to 10 minutes or until golden brown, stirring frequently.

1. Combine broth, barley, onion, cranberries, almonds, sage and garlic-pepper seasoning in CROCK-POT slow cooker.
2. Coat large nonstick skillet with cooking spray. Heat over medium heat until hot. Brown turkey breast on all sides; add to CROCK-POT slow cooker. Cover; cook on LOW 4 to 6 hours.
3. Transfer turkey to cutting board; cover with foil to keep warm Let stand 10 to 15 minutes before carving. Stir parsley into stuffing in CROCK-POT slow cooker. Slice turkey and serve with stuffing
MAKES 6 SERVINGS

Tip: Browning poultry before cooking it in the CROCK-POT slow cooker isn’t necessary but helps to enhance the flavor and adds an oven-roasted appearance to the finished dish.

Greek-Style Chicken

6 boneless, skinless chicken thighs
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
½ cup chicken broth
1 lemon, thinly sliced
¼ cup pitted kalamata olives
1 clove garlic, minced
½ teaspoon dried oregano
Hot cooked orzo or rice

1. Remove visible fat from chicken: sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Brown chicken on all sides. Place in CROCK-POT slow cooker.

2. Add broth, lemon, olives, garlic and oregano to CROCK-POT slow cooker.

3. Cover: cook on LOW 5 to 6 hours or until chicken is tender. Serve with orzo.

MAKES 4 TO 6 SERVINGS.

MISSISSIPPI MUD CAKE

2 sticks margarine
3 Tbsp. cocoa
2 c. sugar
4 eggs
1 1/2 c. all purpose flour
1 1/2 c. coconut
1 1/2 c. nut meats
1 tsp. vanilla
1 jar marshmallow creme

Melt margarine; add sugar, cocoa, eggs, flour and vanilla. Mix well. add coconut and nut meats.

bake in 9x12 inch pan at 350 F for 30 to 35 minutes. Remove form oven and spread on all the marshmallow creme: let cool. When cool. spread on this frosting:

ICING
1 stick margarine
3 Tbsp. cocoa
1/3 c. milk

Boil the above for 2 minutes. Add 1 pound powdered sugar and 1 teaspoon vanilla. Sir and spread on cake.

MULLED APPLE CIDER

1/2 GAL. APPLE CIDER
1 ORANGE
12 WHOLE CLOVES
6 WHOLE ALLSPICE
3 TO 4 CINNAMON STICKS
3/4 CUP BROWN SUGAR

POUR APPLE CIDER IN SLOW COOKER, PUNCH HOLES IN ORANGE WITH FORK AND THEN PLACE CLOVES IN THE HOLES, THEN CUT ORANGE INTO QUARTERS. ADD ORANGE QUARTERS, BROWN SUGAR AND SPICES, TO APPLE CIDER. YOU CAN MAKE A SPICE PACK WITH CHEESE CLOTH OR JUST THROUGH IN THE SPICES JUST REMOVE THE SPICES BEFORE SERVING. COOK ON HIGH FOR 1 HOUR YOU CAN KEEP THIS WARM ALL DAY. YUM.

BASIC COBBLER RECIPE

1 STICK OF BUTTER
1 CUP OF SELF-RISING FLOUR
1 CUP OF SUGAR
1 CUP OF MILK

PRE-HEAT OVEN TO 350F. MELT STICK OF BUTTER IN OVEN IN A 13X9 INCH PAN. MEANWHILE MIX REMAINING INGREDIANTS TOGETHER. WHEN BUTTER IS MELTED POUR BATTER IN HOT BUTTER. THEN ADD ANY TYPE OF PIE FILLING YOU WANT IN MOUNDS THROUGH OUT THE BATTER.
SPRINKLE TOP WITH SUGAR & BAKE FOR 1 HOUR.

Grandma's Red Velvet Cake

Ingredients
Cake:
•2 cups sugar
•1/2 pound (2 sticks) butter, at room temperature
•2 eggs
•2 tablespoons cocoa powder
•2 ounces red food coloring
•2 1/2 cups cake flour
•1 teaspoon salt
•1 cup buttermilk
•1 teaspoon vanilla extract
•1/2 teaspoon baking soda
•1 tablespoon vinegar
Icing:
•1 (8-ounce) package cream cheese
•1 stick butter, softened
•1 cup melted marshmallows
•1 (1-pound) box confectioners' sugar
•1 cup shredded coconut
•1 cup chopped pecans
Directions
Preheat oven to 350 degrees F.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting

Icing:
Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake

.

Apple Coleslaw

2 cups shredded red cabbage
2 cups bagged coleslaw mix
1 small apple, cored and diced
1/2 cup reduced-fat mayonnaise
1/4 cup raisins
1/4 cup Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice
2 tablespoons apple cider vinegar
1/4 teaspoon salt (optional)


COMBINE cabbage, coleslaw mix, apple, mayonnaise, raisins, Juicy Juice, vinegar and salt in medium bowl; stir well. Cover; refrigerate for 30 minutes.

Ambrosia

3 cans (15 oz. each) chunky fruit cocktail, drained
1 can (11 oz.) Mandarin oranges, drained
1 cup miniature marshmallows
1 cup flake coconut
2 bananas, thinly sliced
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
1 cup sliced fresh strawberries


COMBINE fruit cocktail, oranges, marshmallows, coconut, bananas and evaporated milk in large bowl. Refrigerate for 30 minutes. Stir in strawberries before serving