Asparagus Spears with Smoked Salmon Spirals

24 asparagus spears
3 T sour cream
1 t chopped fresh dill
1 t choped fresh tarragon
4 oz slilced smoked salmon, cut into 24 (1/4 inch wide) stips
Dill sprigs (optional)

Snap off tough ends of asparagus. Cook asparagus in boiling water 3 mintues or until crisp-tender; drain. Pat dry.

Combine sour cream, 1 t dill and tarragon in a small bowl. Spread about 1/2 t dill mixture over one side of each salmon strip. Wrap 1 salmon strip around each asparagus spear with dill mixture with dill mixture touching the asparagus. Garnish with dill sprigs, if desired. Serve cold.

Roast Vegetable Medley

1 c baby carrots with tops (about 5 ounces)
1 1/2 T olive oil
2 1/2 t chopped fresh oregano
2 1/2 t chopped fresh mint
3/4 t salt
1/2 t dried marjoram
1/2 t freshly ground black pepper
24 garlic cloves, peeled
8 large shallots, peeled and halved lengthwise
3 red bell peppers, cut into 1-inch pieces
1 large yellow squash, hlaved lengthwide and cut into 1-inch pieces
1 fennel bulb, cut into (1/2-inch thick) wedges
1 large zucchini, halved lengthwise and cut into 1-inchh pieces
Cooking spray

Preheat oven to 450. Place 1 oven rack in upper third of oven and place the second rack in lower third of oven.

Cut otps off carrots, discard tops. Combine carrots and remaining ingredients except cooking spray in a large bowl; toss to combine. Divide vegetable mixture evenly between 2 jelly-roll pans coated with cooking spray. Bake at 450 for 12 minutes, stirring once; rotate pans on oven racks. Bake 12 additional minutes or until vegetables begin to brown, stirring once. Yield: 8 servings.

Vanilla Balsamic Chicken

After scraping the seeds for the sauce, add the vanilla bean pod to a canister of sugar. The scent of the bean will permeate the sugar. Serve the chicken with a tossed green salad.

1/2 c fat-free, low-sodium chicken broth
1/2 c balsamic vinegar
1/4 c finely chopped shallots
1/4 c packed brown sugar
1/4 t grated orange rind
1/4 c fresh orange juice
1 (2-inch) piece vanilla bean, split lenghtwise
3/4 t salt, divided
16 skinless, boneless chicken thights (about 2 pounds)
Cooking spray
1/2 t freshly ground black pepper
Orange rind strips (optional)

Preheat over to 450. Combine first 6 ingedients in a small saucepan. Scrape seeds from vanilla bean; stir seeds into broth mixture, reserving the bean for another use. Bring to a boil. Reduce heat, and simmer until reduced to 1/2 cup (about 20 minutes). Stir in 1/4 teaspoon salt.

Arrange chicken in a single layer in the bottom of a roasting pan coated with cooking spray. Sprinkle chicken evenly with remaining 1/2 teaspoon salt and pepper. Bake at 450 for 10 minutes. Brush half of broth mixture over chicken; bake 5 minutes. Brush remaining broth mixture over chicken; bake 15 minutes or until a termometer registers 180. Garnish with orange rind, if desired. Yield: 8 servings (serving size - 2 chicken thights).

Orange-Scented Couscous Salad with Chicken

OK - so this recipe calls for cilantro (bleck!) but I've replaced it with parsley...
(Cut wonton wrappers into wedges, coat with cooking spray, and sprinkel with sesame seeds. Bake until crisp, and serve with the salad.)

1 c orange juice, divided
1/2 c water
1 t salt, divided
1 t ground coriander
1/4 t ground cinnamon
1/4 t black pepper, divided
1 c uncooked couscous
1/4 c dried cranberries
1/4 c sliced almonds
1 1/2 c chopped, cooked chicken breast
1 c chopped cucumber
1/3 c chopped red onion
3 T chopped fresh "parsley"
1 T fresh lilme juice
2 t Dijon mustard
1 1/2 T olive oil

Combine 3/4 c organge juice, water, 1/2 t salt, coriander, cinnamon, and 1/8 teaspoon pepper in a saucepan; bring to a boil. Remove from heat; add couscous and cranberries. Coer and let stand 5 minutes; fluff with a fork. Transfer couscous misture to a large bowl.

Heat a small skillet over medium heat. Add nuts to pan; cook 3 miutes or until toasted, stirring frequently. Add nuts, chicken, and next 3 ingredients (through parsley) to couscous; toss.

Combine remaining 1/4 c organe juice, 1/2 t salt, 1/8 t pepper, lime juice, andmustard, stirring with a whisk. Gradually add oil to juice mixture, stirring constantly with a whisk. Drizzle juice mixture over couscous mixture, tossing to coat. Yield 4 servings.

Broiled Salmon with Marmadade-Digon Glaze

1/2 c orange marmalade
1 T Dijon mustand
1/2 t garlic powder
1/2 t salt
1/4 t black pepper
1/8 t ground ginger
4 salmon fillets
Cooking spray

Preheat broiler. Combine first 6 ingredients in a small bowl, stirring well. Place fish on a jelly-roll pan coated with cooking spray. Brush half of marmalade mixture over fish; broil 6 minutes. Brush fish with remaining marmalade mixture, broil for 2 minutes or until fish flakes easily when tested with a fork.

Banana Rum Coconut Cookies

These are low fat too. Mom, I'm sure you can make these without the coconut...

2/3 c packed dark brown sugar
1/2 c ripe mashed banana (aobut 1 medium)
1/2 c reduced-fat mayonnaise
1 t rum (seriously, I would use a tablespoon - but that's just me)
3/4 c flour
1 c quick-cooking oats
1/2 c flaked sweetened coconut
1/2 c golden raisins
1/2 c chopped walnuts
1 t baking powder
1/4 t ground cinnamon
1/8 t ground nutmeg
Dash of ground ginger

Preheat oven to 350. Place first 4 ingredients in a large bowl; beat with a mixer at medium speed until blended. Combine flour and remaining ingredients, stirring with a whisk. stir flour mixture into banana mixture. Drop dough be 2 tablespoonfuls onto parchment paper-lined baking sheets. Bake at 350 for 19 minutes or until lightly browned. Remove from pan, cool completely. Makes 20 cookies.

Tandoori Lamb Chops

I've never made these, but Jerry loves lamb so some day I may give it a try...

8 lamb rib chops (2 1/2 pounds)
3/4 c Greek yogurt
1/4 c heavy cream
3 T fresh lemon juice
3-inch piece of fresh ginger, peeled and minced
4 large garlic cloves, minced
1 T malk vinegar
1 T garam masala
1 T ground cumin
1 T paprika
1/2 t cayenne pepper
1/4 t ground mace (optional)
1/4 t freshly grated nutmeg
kosher salt
2 T vegetable oil
3 T butter, melted

Using a paring knife, cut afew 1/4 inch deep slashes in each lamb chop. In a large bowl, whisk the yogurt with the heavy cream, lemon juice, ginger, garlic, malt vinegar, garam masala, cumin, paprika, cayenne, mace, nutmeg and 1 t of salt. Transfer the lam chops to the marinade and turn to coat, then cover and refrigerate overnight.

Add the oil to the marinade and toss when the lamb chops. Remove the chops fromthe marinade and let stand at room temperature for 30 minutes.

Light a grill. Season the chops with salt and grill over moderately high heat for 8 minutes, turning once, until well browned. Brush both sides of the chops with the melted butter and grill for another 2 minutes per side for medium-rare.

Bourbon Balls

Mom's holiday tradition...

1 lb. confectioners sugar
1/4 lb. butter or margarine
1 jigger or 1 1/2 oz. bourbon
1 cup finely chopped nuts

Cream sugar & butter well. Blend in bourbn. Stir in nuts. Roll into marble size balls. Refrigerate over night befoe adding chocolate.

12 oz. semi-sweet chocolate chips
3 T melted paraffin, melted

Melt chocolate chips in the top of a double boiler. Add melted paraffin. Using a fork, roll each ball in chocolate. Place on waxed paper. Refrigerate to set chocolate. Stor ein tightly covered container in refrigerator. Will keep indefinitely.

Chocolate Swirl Cheesecake

6 oz semi-sweet chocolate chips
1/2 c sugar
1 1/4 c graham cracker crumbs
2 T sugar
1/4 c butter, melted
2 - 8 oz pkgs cream cheese, softened
3/4 c sugar
1/2 c sour cream
1 t vanilla extract
4 eggs

Preheat oven to 325. Combine over hot (not boiling) water, chocolate chips and 12/ cup sugar; heat until morsels melt and mixture is smooth. Remove from heat; set aside. In small bowl, combine graham cracker crumbs, 2 tablespoons sugar and melted butter; mix well. Pat firmly into 9" springform pan, covering bottom and 1/2" up sides; set aside. In large bowl, beat cream cheese until light and creamy. Gradually beat in 3/4 cup sugar. Mis in sour cream and vanilla extract. Add eggs, one at a time, beating well after each addition. Divide batter in half. Stir melted chocolate mixture into first half. Pour into crumb-lined pan; cover with plain butter. With a knife, swirl plain batter with cocolate batter to marbelize. Bake at 325 for 50 minutes for 50 minutes or until only 2-3" circle in center will shake. Cool at room temperature; refrigerate until ready to serve.

Cranberry Crown Cake

I think that this may be a Hallmark Crown Room recipe...

Cake:
1/2 c unsalted butter
1 c sugar
2 eggs
2 c flour
1 t baking powder
1 t baking soda
1 c sour cream or plain yogurt
1 t almond extract
16 oz can whole berry cranberry sauce
3/4 c ground almonds

Sugar Glaze:
3/4 c confectioners sugar
1-2 t water
1 t almond extract

Preheat oven to 350. Grease and flour a 10" bundt or tube pan. Cream together butter and sugar with an electric mixer. Beat in eggs one at a time. Sift together flour, baking powder, and bakng soad. Alternately add small amounts of sour cream and flour mixture to creamed mixture. Stir in almond extract. Spoon one half of the batter into the prepared pan. Spread one half of the cranberry sauce over the batter and sprinkle with one half of hte nuts. Repeat layers with remaining ingredients. With a long knife, cut through and swirl batter and layers. Bake at 350 for 50 - 60 minutes. cool on a rack for 20 minutes before removing cake from pan.

Beat together all glaze ingredients with a whisk or fork until smooth. Drizzle on cooled cake.

Danish Frikadeller

This is my lovely, Danish friend Rita Petersen's recipe. Wish I knew where she is now. I actually made this recently and formed them onto sticks for BBQing. Might want to cook them on the stove top first for food safety concerns.

1 ½ lb. ground pork
½ c flour
1 c milk
1 egg
2 t. salt
¼ t pepper
¼ t allspice
1 – 2 T onion

Mix it all together, form it to meatballs. Put them on an oily pan till they are dark-brown on both sides.

Gentlemens Choice Fondue

Get in the attic and dust off that old fondue pot. Like it or not (and I do like it) fondue comes back into vogue every 5-8 years. I love this easy recipe...

1 env. Lipton Onion Soup Mix
1 can beer
½ lb shredded cheddar cheese (2 cups)
½ lb. shredded mozzarella cheese
2 T flour

In saucepan combine onion mix and beer. Heat slowly. In medium bowl combine shredded cheeses and flour. When beer simmers add small portion of floured cheese and stir constantly until cheese is melted. Continue to add cheese gradually stirring constantly making sure each addition is melted. Remove to fondue pot.

Cranberry Cheesecake

Never made it, but it's been in my recipe file for over 10 years. Maybe I should give it a try someday...

1 c graham cracker crumbs
3 T sugar
3 T margarine, melted

Combine crumbs, sugar and margarine; press onto bottom of 9 inch springform pan. Bake at 325 for 10 minutes.

3 - 8 oz pkgs cream cheese, softened
3/4 c sugar
2 T flour
2 t vanilla
3 eggs
1 c sour cream
10 oz container frozen cranberry orange relish, thawed

Combine cream cheese, sugar, flour and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream; pour over crust. Bake at 325 for 55 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Chill. Spoon relish over cheesecake. Garnish with whipped cream and orange peel.

12 servings

Pudding Dessert

2 small pkg instant vanilla pudding
12 oz. carton Cool Whip
1 can milk chocolate frosting
1 box graham crackers
3 c milk
optional: 3 bananas and/or 1 pint strawberries

Prepare pudding using 3 cups of milk. Fold in Cool Whip. Layer graham crackers, pudding nad sliced fruit, beginning and ending with graham crackers. Soften frosting and spread on top layer. Chill 24 hours and serve.

Belgium Blender Waffles

1/2 c milk
1 egg
3 T oil
1 c sour cream
1 c flour
2 t sugar
1 t baking powder
1/4 t baking soda
1/4 t salt

Place milk, egg, oil and sour cream in blender container; blend to mix. Add the flour, sugar, baking powder, baking soda, and salt; blend at low speed just till ingredients are combined.

Beer Baked Casserole

I think I've only made this once...

1 T vegetable oil
1 1/2 lbs Polish sausage, diagonally cut into 1" thick slices
3/4 c coarsely chopped green pepper
2/3 c chopped onion
1 c brown rice
1 T prepared spicy brown mustard
12 oz can beer
3/4 c chicken broth

Preheat oven to 350. In large skillet heat oil. Add sausage and cook over medium-high heat 5 to 7 minutes until browned. Remove sausage, and drain on paper towels. Add green pepper and onion to skillet. Cook, stirring frequently for 2-3 minutes or until soft. Stir in rice and mustard until thoroughly combined.

place rice mixture in 13 x 9 baking dish. In medium saucepan, bring beer and broth to a boil. Pour over rice; stir well. Arrange sausage over rice. Cover dish tightly with foil. Bake 1 hour. Uncover and bake 15 minutes or until rice is tender.

Mushroom Piroshkies

1/2 c finely chopped onion
1/4 c butter
8 oz pkg muchrooms, finely chopped
3/4 t salt
1/4 t pepper
1 hard cooked egg yolk, chopped
Pastry (recipe following)

In a skillet, saute onion in butter until tender. Add mushrooms and saute 3 minutes. Stir in salt, pepper and egg yolk. Cool. Prepare pastry and divid ein half. Roll half on floured surface to 1/3" thinkness. Cut into rounds with 3" cookie cutter. Spoon about 1 t filling onto half of each circle. Mosten edges of pastry with water. Fold over half of each circle and press edges with fork. Repeat with remaining pastry and filling. Place on ungreased baking sheets. Bake at 400 for 12 to 15 minutes.

Piroshkies can be frozen on bakng sheets before baking, then placed in plastic bags. Bake at 400 for 15 to 18 minutes if frozen.

Pastry:
11 oz pkg pie crust mix
1/2 c sour cream

Mix together.

Chicken and Biscuits

Here's a homey but easy main course. I think this recipe came from Joanie James...

1 lb. Chicken, cut into 1 inch pieces
1 med. Potato (4-5 new potatoes)
1 c. carrots (chopped)
1 med. Onion, cut into 1 inch pieces
3 cloves garlic
1 t. rosemary
½ t. salt
½ t. pepper
1 can chicken broth
½ c. cold water
3 T. flour
1 can flaky biscuits

In large skillet, cook chicken, broth, potato, carrots, onion, garlic, rosemary, salt and pepper. Bring to a boil, burn down to medium and let simmer for 5 minutes. Mix cold water and flour; pour into mixture. Simmer for another 5 minutes. Put into 9 x 13 pan; line the top with biscuits. Bake at 375° for 25 minutes.

Italian Sausage Soup with Tortellini

OK, so while we're on the subject of soup, this one is my favorite...

1 lb. Italian sausage
1 C. coarsely chopped onions
2 garlic cloves, sliced
5 c. beef broth
½ c. water
½ c. red wine or water
4 medium tomatoes, peeled, seeded, and chopped
1 ½ c. thinly sliced carrots
1 sp. Fresh minced basil
½ t. oregano
8 oz. tomato sauce
1 ½ c. zucchini, sliced
2 c. cheese-filled dry tortellini (tricolor)
1 green bell pepper, cut in chunks
Grated parmesan cheese

Remove sausage from casing, hen brown an stir in large Dutch over medium heat. Drain on paper towels. Sauté onions and garlic in 2 tablespoons sausage drippings until onions are soft. Add beef broth, ½ cup water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil; reduce heat and simmer, uncovered, 30 minutes. Skim fat from soup. Stir in zucchini, tortellini and peppers. Simmer 35 to 50 minutes, or until tortellini are tender. Serve with Parmesan cheese. Makes 8 servings.

Houlihan's Baked Potato Soup

And yet another request...Barb asked me to be sure to put this one on the blog...

Ingredients:
1 1/2 lbs. baking potatoes
1/4 lb. Butter 2 C. Yellow onion – diced
1/3 C. flour
5 C. Water
1/4 C. low sodium chicken base
1 C. Instant potato flakes
3/4 tsp. dried basil
1/2 tsp. Tabasco sauce
1 C. heavy cream
1 C. milk
Salt -- to taste
White pepper -- to taste

Preparation: Preheat oven to 400. Prick washed potatoes & bake until a fork pierces to the center easily. Remove potatoes from oven & allow to fully cool. Remove skin & cut potatoes into 1/2" cubes. Set aside. Melt butter in a large saucepan. Add onions & sauté over low heat for 10 minutes or until onions are translucent. Don't allow onions to burn. Add flour to onions & butter and cook 4 - 5 minutes, stirring well until flour is absorbed. In a separate container, combine water, chicken base, potato flakes & seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion mixture, stirring constantly so no lumps form. Increase to medium heat & continue cooking until the soup begins to gently simmer. Add milk & cream, stirring until smooth & lightly thickened. Simmer for 15 minutes. Do not boil. Soup should just simmer lightly. Add cubed baked potatoes & Stir to combine. Remove from heat & serve. Top each serving with grated Cheddar cheese, sliced scallions & bacon pieces.

Black Bean and Corn Salad

Linsey requested some summer salad recipies. This is the only one that I can think of and I've never really written down a formal list of ingredients. But I'll give it a try...

1 can black beans
1 small pkg frozen corn, do not defrost
1 small onion, chopped
2 T balsamic vinegar
2 T olive oil
Salt and pepper to taste

Combine first three incredients, breaking up the frozen corn. In a small bowl or cup, wisk the balsamic vinegar and olive oil together. Pour over the beans and corn mixture just before serving and season with salt and pepper. This is also good as a dip with tortilla chips.

Polish Mistakes

OK, OK...so this isn't a very politically correct name. But a great party favorite...

1 lb. ground beef
1 lb. ground sausage
1/2 t garlic powder
1/2 t oregano
1 lb. velveeta
2 loaves party rye break

Brown ground beef and sausage. Add spices and velveeta. Spread on slices of party loaf. If desired these can be frozen ahead. Bake at 350 until heated through.

Nutmeg Sugar Cookies

1 c shortening
1 1/2 c sugar
2 eggs, beaten
4 c flour
1 t salt
2 t nutmeg
3 t baking powder
1/8 t baking soda
1/4 c milk

Cream together shortening and sugar. Stir in eggs and mix well. Sift rogether dry ingredients; add to creamed mixture and blend well. Stir in milk. Chill dough. Roll out small portions of dough and cut into desired shapes. Place on greased cookng sheet and bake at 375 for 10 - 15 minutes. Frsot with confectioners sugar icing.

Makes 4-5 dozen cookies

Tomato Zip

Mom used to make this at the holidays and serve in her Snowman punch bowl.

2 cans (46 oz each) tomato juice
4 cans tomato soup
2 cans water
1/2 c lemon juice
2 T sugar
2 T worcesteshire sauce

Combine and heat slowly - just to boiling. Garnish with parsley and serve hot.

Serves 25

Blueberry Crisp

I seem to have a lot of blueberry recipes. Ah, blueberry picking in June with Janel...I miss that. I hope to be back home next year in time for berry picking season.

2/3 c oats
1/3 c flour
3/4 c brown sugar
1/2 tsp nutmeg
1/2 t cinnamon
1/4 c margarine or butter
Blueberry pie filling

Combine all ingredients except butter and pie filling. Cut the butter until the size of small peas. Pour the pie filling into an 8" x 8' pan. Cover with crumb mixture. Bake at 350 for 40 minutes.

Spaghetti and Meatballs

Haven't made this one in years. But it is delicious...

Meatballs:
1 1/2 lbs ground beef
1 med onion (chopped)
3/4 c bread crumbs
1 t salt
1/8 t pepper
1 egg
1/2 c milk
1/4 c oil

Mix all ingredients except oil. Form into balls and cook in oil in a skillet for about 25 minutes, turning often.

Sauce:
1 lb. italian sausage (crumbled)
1 med onion, chopped
2 green peppers, chopped
2 cans (15 oz) tomato sauce
2 cans (15 oz) tomato paste
3 t garlic powder
3 T italian seasoning

Cook sausage and drain. Add remaining ingredients including meatballs and cook in crock pot on low all day.

Serves 8

Zucchini Nut Bread

3 eggs, beaten
2 c sugar
1 c oil
2 c zucchini, pealed, grated and drained
3 c flour
1/4 t baking powder
1 t salt
2 t baking soda
2 t cinnamon
2 t vanilla
1 c chopped nuts

Mix together eggs, sugar, and oil; beat thoroughly. Stir in zucchini. Sift together flour, baking powder, salt, baking soda, and cinnamon. Set aside 1/2 cup. Add flour to zucchini mixture; mix well. Stir in vanilla.

Mix reserved flour with nuts; add to batter and mix thoroughly. Pour into 2 greased and floured 8" x 4" loaf pans. Bake at 325 for 50-60 minutes. Cool before slicing.

Cranberry Bread

2 c flour
3/4 c sugar
1 1/2 baking powder
1 t salt
1/2 t soda
1 egg, beaten
1 t orange peel
3/4 c orange juice
2 T oil
1 c chopped cranberries
1/2 c walnuts

Mix all ingredients except cranberries and walnuts. Fold them in next and bake at 350 for 60 minutes.

Strawberry Bread

Pretty pink color too...

3 c flour
1 t soda
1 t salt
2 c sugar
2 - 10 oz pkgs sweetened frozen strawberries
4 eggs
1 1/4 c oil
1 c pecans (optional)

Mix well and pour into 4 small pans. Bake at 350 for 50 minutes.

Bacon and Tomato Appetizers

8 slices bacon, cooked and crumbled
1 mediumtomato
1/2 small onion
3 oz swiss cheese
1/2 c mayonnaise
1 t basil
10 oz flaky biscuits

Preheat oven to 375. Chop bacon, tomato and onion. Mix all ingreditents except biscuits. Seperate biscuits into 3 thin layers. Put buscuits into mini muffin pans. Fill cups with bacon mixture and bake for 10-12 minutes until golden brown.

Blueberry Muffins

1/4 lb butter
1 c sugar
2 eggs
1 t vanilla
1 c flour
1 c whole-wheat flour
1 T baking powder
1/2 c milk
2 c blueberries
Sugar

Preheat oven to 375. In mixer or large bowl, cream butter and sugar. Add eggs one at a time, beating well. Add vanilla. Mix flour and baking powder. Add to bowl alternately with milk, just until mixed. Fold blueberries into batter. Spoon into well-buttered muffin pan. Bake 15 minutes then sprinkle tops of muffins with sugar; rotate pan and bake 15 minutes longer. Cool 20 - 30 minutes before removing from pan. These freeze well.

Quick Kick Dip

1 lb velveeta cheese
16 oz Ro-Tel, partially drained
1/2 pkg taco seasoning mix

Melt cheese in small crokc pot for 2 hours. Add Ro-Tel and taco seasoning. Cook another 2 hours. Sreve with chips.

Noodles

1 egg
1/2 t salt
2 T milk
1 c flour

Combine ingredients and kneed together adding four as necessary. Roll out as thin as possible and roll up to cut into stips.

Almond Streusel Coffee Cake

Cake:
1 1/2 c sugar
3/4 c margarine
3 eggs
1 1/2 t almond extract
1/2 t vanilla
2 1/2 c flour
2 t baking powder
1 t soda
1 t salt
1 c sour cream

Topping:
1/2 c sugar
1/2 c brown sugar
1/4 c flour
4 t cinnamon
1/4 c margarine
1 c quick oats
1/2 c chopped toasted almonds

Cream margarine and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Blend in vanilla and almond extract. Add combined dry ingredients alternately with sour cream, mising well after each addition.

Combine sugars, flour and cinnamon; cut in margarine until mixture resembles coarse crumbs. Add oats and almonds; toss lightly. Pour half of batter into greased 13 x 9 inch pan. Sprinkle in half of topping. Repeat layers. Bake at 350 for 45 to 50 minutes.

Chocolate Chip Cake

Super easy - needs no frosting.

1 pkg chocolate cake mix
1/4 c oil
6 oz pkg chocolate chips
1 pkg (4 servings) chocolate instant pudding mix
1 1/2 c water
2 eggs

Put oil in 13 x 9 pan and tip the pan to spread the oil around the bottom and sides. Dump the balance of the ingredients in the pan and stir until blended. Bake at 350 for 30 to 35 minutes. Sprinkle top with powdered sugar when cool.

Chicken and Rice Casserole

This recipe came from Jerry's cousin Wendy before we were married.

1 cube butter or margarine
1 can cream of musthroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 1/2 c uncooked regular rice
4 chicken breasts, cut in half

Melt butter in the bottom of a 13 x 9 baking pan; stir in soups and rice. Lay chicken over rice mixture (do not press down if the skin is still on; otherwise, press it into the rice). Bake at 350 for 1 1/2 hours or until chicken is tender and rice absorbs all of the soup.

Quick Chili Rice Dinner

Yum... I haven't made this one in forever. Classic easy dinner...

3/4 lb ground beef
1/3 c chopped onion
1 T chili powder
1/2 t dry mustard
10 1/2 oz can corn, drained
1 c diced green pepper
15 oz can tomato sauce
1/2 c water
1/2 c shredded cheddar cheese
1 c minute rice

Brown beef and onion in skillet. Add spices, corn, green pepper, tomato sauce and water. Cover and bring to a full boil, stirring occasionally. Stir in rice, reduce heat, cover and simmer for 5 minutes. Sprinkle with cheese.

Crock Pot Chili

Another long standing favorite from my house...

16 oz can red kidney beans, drained
16 oz can chili beans, drained
28 oz can tomatoes, drained
2 lb ground chuck, browned
2 medium onions, chopped
1 green pepper, chopped
1 t garlic powder
2 T chili powder
1 t pepper
1 t cumin
1 t salt

Combine ingredient in the crock pot and cook on low all day or on high for 3 hours.

Homemade pizza

Crust:
1 pkg yeast
1 c warm water
1 t sugar
1 t salt
1 T oil

Stir together adding 2 1/2 cups of four. Knead for 10 minutes adding another 1/2 cup of flour. Place in a greased bowl and let rise in a warm place. Punch down and divide. (This can be made in a bread machine - adding all ingredients at once.)

Sauce:
1 small can tomato paste
1 small can water
1/4 t thyme
1/4 t basil
1/4 t oregano
1/4 t garlic
1/8 t peper
1/4 t salt
1/2 t sugar

Spread over pizza dough and add any additional toppings as desired. Bake on a stone at 350 for 30 minutes. (I'm really not sure about the cooking time - so just keep an eye on it.)

Bacardi Rum Cake

I've never made this, but my mother-in-law has and it's amazing. Of course, rum is my drug of choice...

Cake:
1 c chopped pecans or walnuts
1 pkg yellow cake mix
1 small pkg instant vanilla pudidng mix
4 eggs
1/2 c cold water
1/2 c oil
1/2 c Bacardi dark rum (yummm...)

Glaze:
1/4 lb butter
1/4 c water
1 c sugar
1/2 c dark rum

Preheat oven to 325. Grease and four 10" tube of 12-cup bundt pan. Sprinkel nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.

For glaze, melt butter in saucepan. Stir in water ans sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Soap Bucket

This one isn't a food recipe. But very helpful to new parents. Soak baby clothes in this mixture before laundering...

1 capful of liquid detergent
1/4 - 1/2 c of Vivid bleach
1/4 c spray and wash

Combine in a small bucket and fill 1/2 way with water.

Lemon Bars

2 c flour
2 sticks (8 ounces) butter
1/2 cup confectioners' sugar
4 beaten eggs
2 cups sugar
¼ c flour
1/3 cup lemon juice
½ t baking powder
1 tablespoon finely grated lemon peel
sifted confectioners' sugar

Heat oven to 350°. Combine flour and powdered sugar. Cut in butter till mixture clings together. Press into ungreased 13x9x2-inch pan. Bake for 20 – 25 minutes (till lightly browned).

Beat together eggs, sugar and lemon juice. Stir in the flour, baking powder and lemon peel.
Pour over the baked crust. Return to oven and bake at 350° for 25 minutes. Loosen around edges, cut into bars and sift confectioners' sugar over the top while warm.

Bite-Sized Corn Dogs

This is an old recipe from the early days of our marriage. I usually cut the recipe in half...

1 c corn meal mix
1 c flour
1/2 t salt
1 T baking powder
1 T sugar
1 t onion salt
1/2 t garlic salt
1 c milk
2 eggs
1 pkg hot dogs

Cut the hotdogs into bite-size pieces. Mix all batter ingredients together and stir well. Dip the hotdog pieces into the batter, letting exces drain off. Drop pieces into a deep, hot oil and fry until golden brown. Drain well on paper towels before serving.

Taco Dip

1st layer - 2 cans bean dip
2nd layer - 1 pint sour cream, 1/2 c mayonnaise and 1 pkg taco seasoning
3rd layer - 3 tomatoes chopped
4th layer - 1/2 lb shredded cheese
5th layer - sprinkle with chopped green onions

Cowboy Grillers

Boneless chicken breasts
Hot pepper cheese, grated
Taco seasoning
Bacon

Pounds out the chicken breasts on waxed paper to about 1/4 - 1/2 inch thick. Sprinkle with cheese and taco seasoning. Roll up and wrap in bacon. Grill over indirect heat.

Frozen Cranberry Banana Salad

20 oz pineapple tidbits
5 medium firm bananas - halved lengthwise and sliced
16 oz can whole cranberry sauce
1/2 c sugar
12 oz frozen whipped topping - thawed
1/2 chopped walnuts

Drain pineapple juice into medium bowl. Add bananas to juice. In large bowl mix cranberry sauce and sugar. Remove bananas and discard juice. Add bananas to cranberry mixture. Stir in peneapple, whipped topping and nuts. Pour into 13 x 9 dish and freeze. Remove 15 minutes before cutting. Serves 12 - 16.

Crepes

1 c flour
1 1/2 c milk
2 eggs
1 T oil
1/4 t salt

Combine with a wire wisk. If possible let sit about an hour in the refrigerator before cooking. Heat pan with 2 t butter and use about 1/8 cup batter for each crepe. First crepe should usually be discarded.

Gingerbread with Lemon Sauce

Gingerbread:
2 1/4 c flour
3/4 c sugar
2 t ground ginger
1 t cinnamon
1 t baking soda
1/2 t baking powder
1/4 t ground cloves
1/4 t salt
3/4 c margarine, softened
3/4 c water
1/4 c molasses

Prehead oven to 350. Grease 9x9 baking pan. In large bowl combine flour, sugar, ginger, cinnamon, baking soda, baking powder, cloves and salt. Stir in margarine, water and molasses until well blended. Pour into pan. Bake 40 to 50 minutes or until cake tester inserted in center comes out clean. Cool slightly on wire rack. Serve warm with Lemon Sauce. Makes 9 to 12 servings.

Lemon Sauce:

1/3 c sugar

2 T corn starch

1 1/3 c water

3 T margarine

2 t grated lemon peel

2 T lemon juice

In 2-quart saucepan combine sugar and corn starch. Gradually stir in wather until smooth. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in margarine, lemon peel and lemon juice unitl well blended. Pour into serving bowl, cover with waxed paper or plastic wrap. Cool slightly. Serve warm on Gingerbread. Makes about 2 cups.

Party Potatoes

This is Lianne Retherford's recipe...

8 – 10 medium potatoes
8 oz. cream cheese
½ c. sour cream
Salt, pepper, butter, paprika

Blend softened cream cheese and sour cream together. Ad hot potatoes – mix until light and fluffy. Put in buttered casserole. Pour melted butter on top, sprinkle with paprika. Bake at 350 for 30 minutes until light brown.

Cranberry Tea

Jerry's favorite drink - well, after beer...

4 c boiling water
1-2 c sugar (I use one cup)
1/2 c red hots
6 whole cloves
6 oz frozen orange juice
4 c cranberry juice
6 oz can frozen lemonade
16 c water

Combine 4 cups of boiling water with sugar, red hots and cloves until dossolved. mix in other ingredients and heat. Serve hot or cold.

Classic Tiramisu

Another recipe that I've been meaning to try. Seems easy enough...

5 large egg whites
Salt
4 large egg yolks
1/3 c sugar
Two 8 ¾ ounce containers mascarpone, at room temperature
½ c strong brewed espresso, cooled
About 17 ladyfingers (from a 17-ounce package)
Unsweetened cocoa powder, for dusting
½ cup semisweet or bittersweet chocolate curls, made with a vegetable peeler

In a medium bowl, using a handheld electric mixer, beat the egg whites with a pinch of salt at high speed until firm peaks form. In another medium bowl, beat the egg yolks with the sugar until pale and thickened. At low speed, beat the mascarpone into the yolk mixture. Fold the beaten whites into the mascarpone mixture.

Spread half of the mascarpone mixture in a 9 x 13 inch glass baking dish. Pour the espresso into a shallow bowl. Drop the ladyfingers in the espresso until evenly moistened and arrange in a layer on the mascarpone mixture; you may need to break a few in half to make them fit. Spread the remaining mascarpone mixture on top. Sift cocoa powder over the tiramisu. Cover and refrigerate overnight.

Scatter the chocolate curls evenly over the tiramisu and serve.

Make ahead – The tiramisu can be refrigerated for up to 2 days

Summer Surprise Dessert

Sounds good, but I haven't made this one yet. If I can get fresh peaches, I'll give it a try this weekend and post a picture (since I'm getting good at that)...

1 cup fresh seedless grapes, halved
1 cup fresh whole blueberries
1 cup fresh strawberries, halved
1 cup fresh peaches, cut in bite-sized pieces
1 cup firmly packed brown sugar
2 cups dairy sour cream

In shallow 9-by-12-inch glass dish, combine all fruit and mix well. Sprinkle brown sugar over the fruit. Top with sour cream. Cover with plastic wrap; refrigerate 3 to 4 hours or overnight. The sour cream will seep through the brown sugar to the fruit.
To serve, gently stir the fruit; spoon into sherbet glasses.
TIP: Any combination of fruits may be used: fresh plums, kiwi, raspberries, pitted bing cherries, etc. However, FRESH peaches, FRESH grapes and FRESH blueberries are a necessity. Frozen or canned fruits are NOT recommended.

Kung Pao Chicken

2 T. oil
1 whole chicken breast, cut into small pieces
1 cup onion, chopped
1 green pepper, chopped
2-3 chili peppers – red (chopped in tiny pieces)
2 T oyster sauce
2 T soy sauce
A few drops sesame oil (optional)
1 can sliced water chestnuts
1 small basil bunch, rough chopped

Heat the oil in a large skillet, brown the chicken with the onion and green pepper. Add the red peppers, oyster sauce, soy sauce, sesame oil and water chestnuts and simmer for 20 minutes. Add basil and cook for 1 minute. Serve over steamed rice.

Spring Rolls

OK - time for an Asian recipe... 1 whole chicken, cooked, cut up 3 cups celery, chopped 3 cups cabbage, chopped 1 cup mushrooms, chopped 1 cup beansprouts 2-3 hot red peppers 2-3 cloves garlic, minced 1 carrot – julienne cut (not necessary – but great for color) 1 t. salt 3 T oyster sauce 2 T. oil 1 t. sesame oil 3 T soy sauce 1 pkg. egg roll wrappers Oil for frying Cook everything together and fill egg roll wraps with about 1/3 c. of the mixture. Deep fry.

Spinach Dip

OK - This one is really special. Previously, I rarely shared this recipe at the request of a friend. It is supposed to be Houston's actual recipe. It is fantastic...

Chicago Style Spinach Dip

1 ½ oz. Butter
2 ½ Tbs. olive oil
½ C. onions (sautéed)
¼ C. flour
½ pint heavy cream
½ tsp. kosher salt
1/3 tsp. sugar
1 Tbs. chicken base (optional)
½ C. Reggiano cheese – freshly grated (freshly grated Parmesan cheese may be substituted)
½ C sour cream
½ tsp. Tabasco
1 box frozen chopped spinach
1 can artichoke hearts
1 tsp. garlic powder

Sauté the onions in the butter and olive oil. When slightly brown, add flour and heavy cream. Add slowly to prevent lumps. Add the salt, sugar, and chicken base (optional). Cook and let it thicken slightly. Add the grated Reggiano cheese, sour cream, and Tabasco. Defrost and press spinach. Stir in. Stir in chopped artichoke hearts and garlic powder. Serve warm.
(I found this tastes even better if refrigerated overnight and reheated.)

Blueberry Poppy Seed Brunch Cake

Well, I got the other picture posted, let's try again...


Cake
2/3 cup sugar
1/2 cup margarine or butter, softened
2 teaspoons grated lemon peel
1 egg
1 1/2 cups flour
2 tablespoons poppy seed
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream

Filling
2 cups fresh or frozen blueberries, thawed, drained on paper towels
1/3 cup sugar
2 teaspoons flour
1/4 teaspoon nutmeg

Glaze
1/3 cup powdered sugar
1 to 2 teaspoons milk

Heat oven to 350°F. Grease and flour bottom and sides of 9 or 10-inch springform pan. In large bowl, combine 2/3 cup sugar and margarine; beat until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed.

Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt; mix well. Add to margarine mixture alternately with sour cream, beating until well combined. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick.

In another medium bowl, combine all filling ingredients; mix well. Spoon over batter.

Bake at 350°F. for 45 to 55 minutes or until crust is golden brown. Cool 10 minutes; remove sides of pan.

In small bowl, blend powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool. 8 servings

Shrimp and Couscous

Couscous:
1 cup uncooked couscous
2 cups chicken broth
½ t. salt
2 T. sliced almonds – toasted in a skillet over medium heat
1 T. butter

Shrimp:
20 – 40 shrimp
1 egg white, lightly beaten
½ c. panko (Japanese breadcrumbs – there is some in the cabinet to the right of the stove)
1 T dried parsley
Sprinkle of ginger
1/8 t. black pepper
1 T. canola oil

Place couscous in a large saucepan over medium-high heat; cook 3 minutes or until toasted, stirring constantly, add broth, and salt; bring to a boil. Remove from heat, cover and let stand 5 minutes. Add almonds and butter, stirring until butter melts. Keep warm.

To prepare shrimp, combine shrimp and egg white in a large bowl, tossing to coat. Combind the panko, parsley, ginger and black pepper in a large zip-top plastic bag. Add shrimp to the bag, and seal and shake to coat.

Heat oil in a large nonstick skillet over medium-high heat, arrange shrimp in a single layer in pan. Cook 2 minutes on each side or until done.

Chocolate Raspberry Pavlova

I've never made this recipe - but it looks fantastic. It's a Nigella Lawson recipe so be sure to nibble while you cook and enjoy her scientific terms, i.e. squidginess. This one took some extra work to convert the ingredients to standard US measurements and it's my first attempt to add a picture. I'll keep you "posted" if I give it a try...

For the chocolate meringue base:

6 egg whites

1 1/3 c sugar

3 tablespoons cocoa powder, sieved

1 teaspoon balsamic or red wine vinegar

2 oz dark chocolate, finely chopped

For the topping:

2 c double cream

2 c raspberries

2-3 tablespoons coarsely grated dark chocolate

Preheat the oven to 350 and line a baking tray with baking paper. Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. Mound on to a baking sheet in a fat circle approximately 9 inches in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 300 and cook for about one to one and a quarter hours. When it's ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.When you're ready to serve, invert on to a big, flat-bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the raspberries. Coarsely grate the chocolate so that you get curls rather than rubble, as you don't want the raspberries' luscious colour and form to be obscured, and sprinkle haphazardly over the top, letting some fall, as it will, on the plate's rim. Serves 8-10.

Steak Sticks

My mother-in-law gave me this recipe. Delicious!

1 to 1 ½ lb round steak
Instant Meat Tenderizer
6-8 slices lean bacon
¼ c prepared yellow mustard
¼ c pineapple juice
1 T brown sugar

Cut steaks into 6-8 strips 1-inch think; sprinkle with tenderizer. Wrap each with bacon and fasten with wooden picks. Stir together mustard, juice and brown sugar; brush over steak sticks. Grill over hot coals about 10 minutes, turning frequently and brushing with additional mustard mixture.

Hawaiian Spare Ribs

My favorite - this is what I always wanted for dinner on my birthday. Burn mine a little, please...

Hawaiian Spare Ribs

1 T Vinegar
4 T Soy Sauce
3 T Brown Sugar
2 T Wine
½ t ginger
1-3 cloves garlic (or Garlic Powder)
Sprinkle of Salt

Chicken: Stew chicken for ½ hour – marinate overnight

Ribs: Pre-bake in open pan for 45 minutes in 500 degree oven, pour off grease. Cook in covered pan at 300 degrees and pour off grease again. Marinate overnight and then broil or grill for 20 minutes or till almost burned.

Whole Wheat Biscuits

1 c flour
1 c whole wheat flour
3 t baking powder
2 t sugar
½ t salt
½ c shortening
¾ c milk

Preheat the over to 450 degrees. Cut shortening into flour, baking powder, sugar and salt. Add milk. Knead 10 times. Cut with 2-inch cutter (brush tops with milk). Bake for 10 to 15 minutes.

Chicken & Sour Cream Over Potatoes

Brown chicken breasts – pepper lightly.

Prepare:
1 c sour cream
1 can cream of chicken soup
½ c diced onion
½ t garlic powder
½ t basil
¼ t pepper
2 T sherry

Pour on top of chicken – bake at 400 degrees – for 1 hour and 15 minutes.

Serve over baked potatoes.

Lemon Blueberry Biscuits

2 c flour
1/3 c sugar
2 t baking powder
1/2 t baking soda
1/4 t salt
8 oz lemon yogurt
1 egg - lightly beaten
1/4 c melted margarine
1 t grated lemon peel
1 c blueberries - fresh or frozen

Glaze:
1/2 c powdered sugar
1 T lemon juice
1/2 t grated lemon peel

Lightly mix all biscuit ingredients - just until blended. Drop by the tablespoon onto greased bakng sheet. Bake at 400 degrees for 15 - 18 minutes. Drizzle with glaze when cool.

Shortbread Cookies - Aunt Mae

I was almost 30 years old when I found out that Aunt Mae wasn't even and Aunt. Then why was she at all of the family reunions with Aunt Hazel? Probably because she made the best cookies in the world.

Aunt Mae's Shortbread Cookies

1 lb. butter
1 c. powdered sugar
1 c. cornstarch
2 ½ c. flour
1 t. anise flavoring

Mix butter and sugar, add cornstarch and flour until dough comes loose from bowl and does not stick to your fingers. Roll out dough and cut into cookies (or put through a cookie press). Bake at 250 degrees until firm to touch. Dip in powdered sugar while warm.

Buttercream Frosting

Buttercream Frosting

1 c shortening
1/2 c butter
1 t pure vanilla
1 t almond extract
2/3 c milk (approximately)
2 lb powdered sugar

(Adjust the proportion of shortening to butter as desired - for better flavor but a creamier color use 1 c butter and 1/2 c shortening.

Mayonnaise Cake

Mom's famous...

Mayonnaise Cake

1 ½ c sugar
1 ½ c Miracle Whip
6 T cocoa

Mix together.

Add:
3 cups sifted flour
1 T soda
1 ½ cups warm water
1 ½ t. vanilla

Pour into a prepared 9 x 13 cake pan and bake for 25 minutes at 350 degrees.

Kansas City Steak Soup

This one is a classic...

Kansas City Steak Soup

1 stick margarine
1 cup flour
2 (101/2oz.) cans beef bouillon
3 cups water
21/4 pounds ground beef
1 (1#) can tomatoes
2 lg onions, cut into large chunks
4 stalks celery
5 carrots, peeled and thick sliced
2 (10-oz pkg) mixed vegetables
1 1/2 tsp pepper

Melt margarine in large stock pot; add flour to make smooth paste; stir in bouillon and water and cook until slightly thickened. Saute ground beef; drain off grease; add to stock pot. Add remaining ingredients and bring to a boil; reduce heat and simmer until vegetables are done-about 30-45 min. The soup can be made ahead and reheated or frozen for later use.
Makes 5 quarts. Serves 10-12

Ginger Juice

Ginger Juice

Ingredients:
1 Cup Lemon Juice
1.5 Cups Fresh Chopped Ginger
3 Cups Sugar
1.5 Cups Water

Method:
Liquidize the ginger and lemon juice and leave to marinate for 3-4 hours or overnight.
Melt together the water and sugar to make a syrup.
Add this to the ginger mix. I usually give another quick “zap” in the liquidizer.
Strain juice well.

To serve:
Use the concentrate like a squash. It will keep in the fridge for 3-4 weeks.
To your taste, add 2-3 tbsp. of the squash to a glass. Then fill the glass with water and ice.
Garnish with mint leaves and lemon slices.
Alternatively make a jug full.
Very refreshing and ginger is very healthy!

Ranger Crispies

1c. butter
1c. sugar
1c. brown sugar
2 eggs
2 1/2c. flour
1t. baking powder
1t. soda
1t. vanilla
1t. salt
3c. Rice Krispies


Instructions

Mix all ingredients. Drop by spoonfuls. Bake at 375 for 8-12 minutes. Let stand 1 minute before taking off cookie sheet.
Makes: 5 dozen

Red, White and Blueberry Squares

Here's the perfect 4th of July recipe...

Red, White and Blueberry Squares

A delicious summer dessert recipe.
INGREDIENTS:
Crust
1 1/2 cups flour (180 grams)
3/4 cup firmly packed brown sugar (150 grams)
3/4 cup margarine or butter
3/4 cup finely chopped pecans or walnuts (about 70 grams)

Filling
2 cups fresh blueberries
1 (8 oz pkg.) cream cheese, room temperature
1 teaspoon vanilla
1 (7 oz) jar marshmallow creme
1 (8 oz) container frozen whipped topping, thawed
3 cups fresh raspberries

Glaze
1 1/4 cups sugar (250 grams)
1/4 cup cornstarch (30 grams)
2 cups water
1 (3 oz) pkg raspberry Jell-O

PREPARATION:
Heat oven to 325° F.
In large bowl, combine flour and brown sugar; mix well. With a fork or pastry blender, cut in butter until coarse crumbs form; stir in chopped pecans or walnuts. Lightly press crumb mixture into an ungreased 15x10x1-inch jelly roll pan. Bake at 325° F for 10 to 15 minutes or until light golden brown. Remove from oven and let cool.
Sprinkle blueberries over cooled crust. In large mixing bowl, beat cream cheese and vanilla until light and fluffy. Add marshmallow creme; beat just until blended. Fold in whipped topping; spread over blueberries. Refrigerate for about 1 hour or until firm.
Sprinkle raspberries over top of cheese mixture. In medium saucepan, combine sugar, cornstarch and water; mix well. Cook and stir over medium heat until mixture thickens and becomes clear. Remove from heat; stir in gelatin until dissolved. Cool glaze 20 to 30 minutes or until lukewarm. Carefully spoon glaze over raspberries.Refrigerate about 1 hour until firm. Cut into squares. Store in refrigerator. Makes about 2 dozen servings.

Chili Con Queso

Here's a really old favorite. When I first started making this you couldn't buy ready made chips and Barb and I had to fry our own. Life is easier now...

Chili Con Queso

2 T butter
1 small onion, finely minced
1 medium tomato, peeled and finely chopped
4 oz can green chili peppers, finely chopped
½ c Half & Half
2 T dry while wine (optional)
¾ lb. Monterey Jack graded cheese (1/2 regular, ¼ lb. hot pepper)
1 T cornstarch
Seasoned salt and pepper to taste

Put butter into sauce pan and saute onion until soft, add tomato and chile peppers, and simmer uncovered for 15 minutes. Add the cream and wine. Toss the chese in the cornstart and gradually stir into the mixture over low heat until hot and melted. Season to taste with seasoned salt and pepper. Pour into a chafin dish or fondue pot, and keep warm over low heat.

Spoon over a 15 oz can Hormell bean-less chili

Why Blog

Time to join the modern world and find a better way to store and access recipes. I'll try to post all of my recipes and mark which ones are tried and true. Just getting started today, so I'm sure I'll learn lots and make changes later.