Tortilla Chip Dip
2lb. ground beef
2 pkg. dry taco seasoning
2 jars taco sauce
1 small head lettuce chopped
4 med. tomatoes diced
2 med. onions diced
2 8oz. pkg. cream cheese
1 24oz. container cottage cheese
1 can sliced black olives (optional)
1 bag tortilla chips
Brown the meat and drain the fat, add
taco seasoning and water and cook according to seasoning package. Add 1
jar of taco sauce. Transfer to deep baking dish (9x18). In bowl, mix
softened cream cheese and second jar of taco sauce together. Pour over
ground beef, cover with lettuce, tomatoes, onions and black olives.
Refrigerate overnight. Serve with tortilla chips.
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Stuffed Yellow Squash
6 yellow squash
1lb hot Italian sausage
1 chopped onion
1 med. green pepper chopped
2 med. tomatoes chopped
1 bag shredded mozzarella cheese
Squeeze sausage out of casing and fry
until done. Halve yellow squash lengthwise and discard seeds. Mix
sausage, onions, peppers and tomatoes and stuff squash. Top with cheese
and bake at 325º until cheese is golden brown and bubbling.
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Ham Wrapped Asparagus
1lb deli sliced Tavern Ham
2 1lb 3oz. cans of asparagus spears
1 can cream of asparagus soup
1 can cream of mushroom soup
2 cups shredded cheddar cheese
1/2 cup milk
Drain asparagus spears and wrap each
spear with a slice of ham. Arrange in baking dish. Mix soups together
with milk and pour over asparagus. Top with cheese. Bake at 325º for 45
min. to 1 hour or until cheese is melted and golden brown.
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Stuffed Pepperoni Peppers
1 jar of large pepperoni peppers
1 small can of salmon
2 8oz pkg. of cream cheese
2 T fresh dill
2 T lemon juice
Soften cream cheese in microwave, add all
ingredients (except peppers). Mix well and set aside while preparing
peppers. Cut stems off peppers and remove seeds. Using pastry bag and
tip, fill peppers full with mixture, put on plate and refrigerate
overnight.
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Zesty Italian Stuffed
Mushrooms
24 large stuffing mushrooms
1/2lb Italian sausage (hot or mild)
1/2lb ground sirloin
1/2 cup parmesan/Romano cheese
1 cup mozzarella cheese (save half for topping)
1 medium onion (minced)
1/4 cup sweet roasted peppers (minced)
4 cloves of garlic (minced)
1 1/2 cup Italian Style bread crumbs
1/4 cup red wine
Remove stems and wash mushrooms, chop
stems and save. In frying pan with 2 T of olive oil, fry garlic, onions
and peppers till onions are golden brown. Add sausage and ground sirloin
in same pan and cook till meat is done. In mixing bowl add all
ingredients and mix well. Stuff mushrooms. Bake at 300º degrees till
cheese is melted and golden brown.
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Stuffed Jalapeno Peppers
(Better than Poppers!!)
Cut off stems of 1lb fresh jalapeno
peppers, wash and cut in half lengthwise. Discard seeds. Mix 8oz cream
cheese and 8oz Mexican style shredded cheese together. Fill peppers and
top with bacon pieces. Broil at 350º degrees for 15-20 minutes or until
bacon is done to liking.
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Vidalia Onion Soup
(recipe for 1 bowl)
1 large Vidalia onion (may substitute yellow or Spanish onion)
1 small can chicken broth
1 small can beef broth
4 Tablespoons Worcestershire sauce
1 tsp. Liquid Smoke
1/2 cup butter or margarine
8 oz. bag of shredded cheddar cheese
Slice top and bottom off onion and peel. Slice
onion in 8th's from top to bottom about 9/10th's of the way through.
Place on piece of foil large enough to wrap onion. Open onion petals and
fill with Worcestershire sauce and Liquid Smoke. Wrap with foil and bake
at 350 degrees for 45 min. to 1 hour.
In saucepan mix beef and chicken broth and heat
until bubbling hot. Remove onion from oven, unwrap and add to broth.
Cover and simmer 1 hour. Put onion and broth in ovenproof soup bowl and
cover with cheddar cheese. Broil at 350 degrees until cheese is melted
and lightly brown.
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Sausage Bread
1 pkg. active dry yeast
1/4 cup warm water
1 cup warm milk
1 Tablespoon sugar
1 Tablespoon olive oil
3 1/4 cups all purpose flour
1/2 cup whole wheat flour
1 Lb. sweet, hot or mixed Italian sausage
1 medium onion, chopped
1 egg, beaten with 1 Tsp. water
1 8 oz. pkg. mozzarella cheese
Sprinkle yeast over warm water in large bowl,
let stand 5 min. Stir in milk, sugar, olive oil and 2 1/2 cups of flour.
Mix to blend, then beat at medium speed until smooth (about 5 min) or
beat by hand. Mix in whole wheat flour & 1/4 cup more all purpose flour
to make a stiff dough. Turn dough onto lightly floured board. Knead
until dough is smooth and satiny and small bubbles form just under the
surface (about 15 min.) Add flour if dough becomes sticky. Turn dough
into greased bowl. Cover and let rise in warm place until doubled
(about 1 hour). While dough is rising, remove casing from sausage and
crumble sausage into frying pan. Add onion and brown lightly over medium
heat. Drain excess fat. Punch dough down and form into 1/2 inch thick
rectangle. Spread sausage & onion mixture on dough and cover with
mozzarella cheese. Fold up ends and sides to middle and pinch together
so there are no holes in bread. Brush with egg. Bake at 350 degrees for
45 min. to 1 hour or until golden brown.
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Cannolis
Cannoli Shell (pre-made cannoli
shells can also be bought)
1 3/4 cup all purpose flour
1/2 tsp. salt
2 Tablespoon sugar
1 egg
2 Tablespoon firm butter or margarine cut into small pieces
1/4 cup dry white wine
1 egg white, lightly beaten
salad oil
powdered sugar
chopped milk chocolate
candied cherries (halved)
ricotta filling (recipe follows)
In a bowl, mix flour, salt and sugar. Make well
in center, break egg into well, add butter, stir with fork, working out
from center to moisten flour mixture. Add wine 1 Tablespoon at a time
until dough begins to cling together. Use your hands to form dough ball.
Cover and let stand for 15 min. Roll Dough out on floured board to about
1/16 inch thick, cut into 3 1/2 in circles. With rolling pin roll
circles into ovals. Wrap each oval around an aluminum cannoli tube. Seal
edges with egg white. Deep fry in oil 2 to 3 at a time for 1 min. Sift
powdered sugar over shells & garnish ends with chopped chocolate and
candied cherries. Makes about 24 cannolis.
Ricotta Filling
for Cannolis
2 lbs. (4 cups) ricotta cheese
1 1/2 cups powdered sugar
4 tsp. vanilla extract
1/2 cup candied citron
1/2 cup candied orange peel
1/4 cup chopped milk chocolate
In a food processor, blend ricotta cheese until
very smooth. Beat in powdered sugar, vanilla, citron, orange peel, and
chocolate. Cover and chill for several hours.
For fluffy ricotta filling: Follow directions for ricotta filling but
prepare only half the recipe. Whip 1 cup whipping cream until stiff,
then fold in ricotta mixture.
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Cindy’s Cocktail Meatballs
2 Cups ketchup
1Cup firmly packed brown sugar
2 T. lemon juice
Dash of Worcestershire Sauce
Mix together and add meatballs or cocktail franks. Heat
and simmer or slow cook for at least an hour.
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Cindy’s Chocolate Mayo Cake
1 C. sugar
4 T. cocoa
2 C. Flour
1 C. mayonnaise
1 C. warm water
2 t. baking Soda 1 t. vanilla
Mix together. Bake at 350 for 25-30 min
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Asparagus
Dip
1 15oz. can asparagus cuts
1 C. mayonnaise
1 C. parmesan cheese (grated)
1/4 t. ground black pepper
Lightly mash asparagus with a fork and take out any
tough pieces. Mix with mayo, parmesan cheese and pepper. Put into a
small baking dish and bake at 350 for about 30min. Serve warm with
toasted rounds of French bread, or your favorite crackers
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Homemade Kahlua
10 Tsp. Instant Coffee
3 Cups Sugar
2 ½ Cups water
Bring to a boil for about 15 minutes and the foam
leaves. Let cool.
Add:
2 Tsp. Pure Vanilla
1 Cup Everclear
Pour in jar and let stand for 5 days before serving.
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Glazed Raisin Oatmeal Cookies
1 Cup Butter or Margarine
1 ½ Cup Sugar
1 Cup Cottage Cheese (small)
2 Eggs
1 Tsp. Vanilla
2 Cups Flour
1 Tsp. Baking Powder
½ Tsp. Baking Soda
½ Tsp. Salt
2 Tsp. Cinnamon
2 Cups Quick Oatmeal
½ Cup Chopped Nuts (optional)
1 Cup Raisins
Granulated Sugar
Milk
Cream butter & sugar until light & fluffy. Beat in
cottage cheese. Add eggs & vanilla, beat. Add dry ingredients to
mixture. Stir in oatmeal, nuts & raisins. Chill dough over night. Form
into 1-inch balls. Dip on side in granulated sugar, and then milk, then
sugar again. Place sugar side up on greased cookie sheet.
Bake at 350 degrees for 15 to 18 minutes.
Makes 6 dozen.
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Easy Crispy Chicken
1 chicken cut up
1/4 lb. butter melted
1/2 pkg. stuffing
salt and pepper
Roll out stuffing to make crumbs. Dip chicken in
butter and roll in crumbs to coat. Place in shallow pan and sprinkle
with salt and pepper. Bake at 350 for 1hr 15 min.
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Cole Slaw
2 1/2 - 3 lbs. cabbage
3/4 C. cider vinegar
1/2 C. water
1 C. sugar
1 t. celery seed
salt to taste
1 small onion, grated
1/4 C. salad oil
1 clove garlic, crushed
1 small carrot, grated
Boil vinegar, water, sugar, oil and set aside. Shred
cabbage, sprinkle lightly with salt. Mash with potato masher to remove
moisture. Add onion, carrot, celery seed and garlic. Pour liquid over
and mix well. Refrigerate.
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Peanut Butter Fudge
2 C. sugar
2 C. cocoa
1/2 t. salt
2/3 C. milk
2 T. light corn syrup
1/2 stick butter
1/2 C. peanut butter
1 t. vanilla
Grease an 8" square pan.
In medium sauce pan; stir in sugar, salt and cocoa, add milk, syrup and
butter. Stir until dissolved. Cook, stirring frequently until soft ball
stage 138 degrees. Remove from heat and add peanut butter and vanilla.
Stir until thick. Spread in pan to cool.
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A friend and wonderful cook, Helga has offered some
good but easy recipes of hers. Here are the recipes for a complete
German Dinner.
Braised Sauerkraut
2 lbs sauerkraut, very toughly rinsed and drained
1|1 pound bacon, chopped
1|2 cup carrots, sliced (use the little baby carrots)
1 cup onions chopped
4 Tablespoons butter
4 sprigs parsley
1 bay leave
freshly ground pepper to taste
1 cup white wine (I use German wine, of course2-3 cups chicken broth
Melt butter in frying pan, add bacon, carrots and
onions. Cook slowly 10 minutes, add sauerkraut. Cook slowly 10 more
minutes. Add parsley, bay leave, pepper, wine and enough broth to cover
the mixture. Season lightly with salt. Bring to a simmer. Transfer the
mixture to an ovenproof casserole. Place in an 325 degree oven. Cook 4-5
hours or until all liquid has been absorbed.
(I use Knorr Chicken Bouillon or Maggi Chicken Bouillon)
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German Potato Salad
6 large potatoes
3 beef bouillon cubes
1 cup of hot water
6 slices of bacon
1 onion chopped
3 Tablespoon red wine vinegar
3 Tablespoons salsa oil
Salt and pep Boil potatoes in skin until tender. While
still hot peel and slice the potatoes into a large bowl. Dissolve the 3
bouillon cubes in the hot water and pour over hot potatoes. Dice and fry
the bacon until crisp, remove bacon and pour the hot bacon fat over the
potatoes. add the vinegar and oil and mix well add salt and pepper to
taste. Mixture will be a bit soupy but the potatoes will absorb the
liquid . Serve warm or at room temperature.
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Bratwurst
Simmer bratwurst in beer over low heat
when hot brown in a butter in a pan or put on grill to brown.
(2 Bratwurst per person is usually enough.
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Greg's
Chili
10 Lb. Sirloin tip roast
6 large cans crushed tomatoes
3 large cans light kidney beans
1 large can tomato paste
4 bottles chili sauce
4 small cans chopped chilies
1 red bell pepper finely chopped
1 green bell pepper finely chopped
2 large onions finely chopped
4 T. Worcestershire sauce
2 T. Liquid Smoke
1 pkg chili seasoning
1 pkg (Gilley’s) chili and lime seasoning
1 pkg. (Gilley’s) Mesquite seasoning
4 T. Garlic powder
1¼ cup oil
In large mixing bowl combine: Gilley’s seasonings, 1 cup
of oil, 2 cups of water.
Trim and cube sirloin tip and add to mixture to marinate for one hour.
In large pot combine crushed tomatoes, kidney beans, tomato paste, chili
sauce, chopped chilies, Worcestershire sauce, liquid smoke and garlic
powder. Heat to simmer.
In large skillet add remaining oil and heat peppers till soft. Add
onions and fry until golden brown Add to pot. In same skillet add beef
and brown. Add to pot. Stir and simmer for about 4 more hours. Add hot
sauce if desired.
Note: Everyone’s chili is kind of a personal thing, but, it probably
changes a little every time you make it. I preferred Greg’s chili
without the chili sauce. I think it makes it too sweet. - Mary
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BACARDI® Golden Rum Cake
Cake
1/2 cup BACARDI Gold rum
1 cup chopped pecans or walnuts
1-18 1/2 oz. pkg. yellow cake mix
1-3 3/4 oz. pkg. Jell-O® Vanilla Instant *pudding/pie filling
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
Glaze
1/2 cup BACARDI Gold rum
1/4 lb. butter
1/4 cup water
1 cup granulated sugar
*If using yellow cake mix with pudding already in the
mix, omit instant pudding, use 3 eggs instead of 4, 1/3 cup oil instead
of 1/2.
Preheat oven to 325°F. Grease and flour 10 cup tube or 12-cup Bundt®
plan. Sprinkle nuts over bottom of pan. Mix all cake ingredients
together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving
plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow
cake to absorb glaze. Repeat until glaze is used up.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes,
stirring constantly. Remove from heat. Stir in rum. Optional: Decorate
with border of sugar frosting or whipped cream.
(Note from Webmaster: This is a kick ass rum cake. Don't drive after
eating.)
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Black Bean and Beer Dip
1 8oz pkg of cream cheese
8 oz. pepper jack cheese cubed
1/2 cup beer
1 cup black beans drained
1/2 cup green onion diced
1 cup Mexican style diced tomatoes
tortilla chips
Heat the
cream cheese and pepper jack with beer until blended. Stir in the rest
of the ingredients and serve with tortilla chips.
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Chili
Roll Log
1/2 lb American cheese
1 lb Smoked cheese
1/2 lb Sharp Cheddar cheese
8 oz. cream cheese
1 small onion
1 tablespoon finely chopped garlic
2 tablespoons Worcestershire sauce
chili powder
Shred cheeses and mix all
ingredients together. Roll into logs and roll in chili powder. Wrap in
plastic wrap and keep in refrigerator until ready to serve with
crackers. ++
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Chicken Rosalie
2 T. olive oil
1/2 lb. sliced mushrooms
3/4 cup chopped onion
2 garlic cloves minced
4-6 boneless, skinless chicken breast halves
ground pepper
2/3 cup dry white wine
1/2 tsp. dry Italian seasoning
1/2 tsp basil
1/2 tsp parsley
2/3 cup spaghetti sauce
1/4 cup parmesan cheese
Heat oven to 350 degrees.
Heat oil in large skillet over med heat. Add mushrooms, onions and
garlic. Cook till softened (5 min). Move to mixing bowl using slotted
spoon. Add chicken to skillet, add pepper and cook until light brown.
Stir in mushroom mixture. Add wine and herbs. Reduce heat to low and
simmer 5 minutes. Transfer to 9" X 13" glass baking dish. Spoon sauce
over chicken, sprinkle with cheese and red pepper. Cover with foil and
bake in oven 35 min. or until done.
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Strawberry Glaze Pie
1 cup flour
2 T. sugar
1/2 cup butter
Sift flour and sugar together in bowl. With pastry
blender, cut in butter until corn meal texture. Chill 30 min in
refrigerator. Turn onto 9" tart pan, press firmly into bottom and sides.
Bake at 425 degrees until golden brown (about 10-12 min). Let cool on
rack. Line shell w2ith 3 cups strawberries standing up. Simmer 1 cup
strawberries, cut up in 3/4 cup water in saucepan 3-4 min. Dissolve 3 T.
corn starch with 2-3T. cool water and combine with 1 cup sugar. Add to
cooked fruit. Cook until syrup is thick and clear, stir constantly. Add
1 tsp. lemon juice, cool slightly and pour over strawberries carefully.
Chill. Serve with whipped cream
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White Lace Colada Cake
Cake:
1 pkg. (18.25 oz) white cake mix with pudding in the mix
3 eggs
½ cup water,
1/3 cup 80 proof BACARDI ® gold rum
¼ cup Wesson oil
1 cup flaked coconut.
Frosting:
One 8oz can crushed pineapple
1 pkg. 3 ¼ oz coconut cream flavor or vanilla instant pudding
1/3 cup 80 proof BACARDI® gold rum
1 container (9 oz) frozen whipped topping
1 cup flaked coconut.
Preheat oven to 350 degrees F. In a bowl, blend all cake
ingredients except coconut. With electric mixer at medium speed, beat 4
min.. Fold in coconut. Pour into 2 greased and floured 9” cake pans.
Bake 25 to 30 min or until cake springs back when lightly pressed. Cool
15 min. Remove and cool on racks. To prepare frosting, combine all
ingredients except topping and coconut. Beat until blended. Fold in
thawed topping. Fill and frost cake layers. Sprinkle with coconut.
Chill. Refrigerate leftovers.
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Amaretto Delight Fudge
Two 12oz packages of chocolate chips
1 stick of margarine (1/4 lb)
4 1/2 cups sugar
1 can Borden's Eagle brand condensed milk
1 cup amaretto International Delight Creamer
1oz Philadelphia Cream Cheese
1/4 to 1/2 tsp almond flavoring
2 cups pecans chopped
Melt chocolate chips and margarine in
large bowl in microwave. Set aside. In saucepan on stove melt sugar,
Eagle brand milk and International Delight Creamer on medium heat until
it boils. Lower heat and stir constantly for 9 minutes or until it
starts to thicken. Remove from heat and add cream cheese, almond
flavoring and pecans. Pour into buttered casserole dish. Let set until
firm. Cut into squares.
Thank You to Merlin Bodin. A
Cajun Family's Recipes
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KARLEEN'S OZELLO CAVIAR
2
Large Tomatoes, peel & fine chop
3
Green onions, with some of the greens fine chop
2
Jalapeno peppers (I use the pickled ones that come in a jar) & fine chop
1
Tablespoon jalapeno pepper juice
1 4
1/2 ounce can chopped black olives, drained
1 4
ounce can chopped green chilies, drained
3
Tablespoons of olive oil
1
1/2 teaspoon red wine vinegar
1
Teaspoon garlic powder
Salt
& Pepper to taste
Mix all of the above and
refrigerate overnight, serve with Tostitos 100% white corn restaurant
style
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Karleen's Tomato & Olive
Penne
Salt & Pepper
l lb penne or other short pasta
1/4 cup olive oil
2 garlic gloves, thinly sliced
l teaspoon dried oregano
1/4 teaspoon crushed red pepper
(if you like it, we do)
About 2 cups of cherry tomatoes
(3/4 lb+ -) halved or quartered
1/4 cup kalamata olives, pitted
and sliced
1/4 cup chopped fresh parsley
1/4 grated parmesan cheese, plus more when served
In a large pot of boiling salted
water, cook the penne until al dente (that's how we like it), which is
about 13 minutes, & drain it.
Meanwhile, while this is cooking, in a large skillet, heat the olive oil
(medium heat), add the garlic, & cook stirring it until it just turns
golden (about a minute), add the cherry tomatoes, oregano, red pepper
and a 1/2 teaspoon salt and a 1/4 teaspoon of pepper. Lower your heat
to low and cook, stirring until the tomato juices run. (about 3
minutes).
Then add the penne, olives, parsley and 1/4 cup parmesan cheese to the
skillet and toss to it to mix everything
together.
Serve it with more cheese and hot pepper to your taste if you like more.
This only takes 25 or so minutes prep time and I cook the cherry
tomatoes just long enough to bring out their juices, which blends with
the garlic flavored olive oil. Also this is how I make it when we
invite a couple over, and it is served for four people, when it's just
the both of us, I just cut back on the amount of penne I cook.
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Chocolate Black Russian Cake
1 Pkg. Chocolate Cake with Pudding
in the Mix
½ cup oil
3 eggs
¼ cup vodka
¼ cup Kahlua
¾ cup water
Grease and
flour a bunt pan. Mix all ingredients on medium speed for 4 min. Pour
mixture into pan and bake at 325 degrees for approx. 1 hour depending on
oven. (Check after 45 min.). Cool and turn cooled cake over onto plate.
Brush with ¼ cup Kahlua.
Frosting: Mix one (16 oz.) container of frosting with 1 tablespoon
Kahlua and 1 teaspoon of vodka. Frost cake.
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Karleen's Easy Chicken
Parmigiana
Boneless chicken breast ( 1 pkg)
Butter (1 stick)
Generous amounts of basil, oregano, black pepper & garlic powder
Mozzarella cheese ( 1 pkg)
2 fresh tomatoes (cut up)
Burgundy Wine ( 1 cup)
Parmesan cheese (served with the Linguini)
Linguini ( 1 box)
1 Jar Prego meatless sauce
Melt the butter, sauté the chicken
breasts, sprinkle the seasonings on the chicken breasts, add the sauce,
the wine, the cut up fresh tomatoes, then place mozzarella on top of
chicken, heat till melted, served with linguini or Angel's hair pasta.
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Karleen's Broccoli Romano
(Note: There are a lot of Broccoli
Romano recipes available, however; this is my favorite)
3 Tablespoons Olive Oil
2 Garlic Cloves, minced
2 lbs Broccoli, Cut into Small Florets
l Cup Dry White Wine (optional vermouth)
Salt & Pepper to Taste
1/2 Cup Grated Parmesan Cheese
2 Tablespoons Flavored Bread Crumbs
l Small Red Onion Sliced
In a large frying
pan, heat oil over medium heat. Add Garlic and cook until just soft
about 1 minute.
Add broccoli and cook, stirring about l minute to coat the broccoli with
olive oil. Add wine and salt & pepper. Cover and cook
stirring once or twice until tender but not mushy (about 8-10 minutes).
Stir in parmesan cheese and with slotted spoon transfer broccoli to
bowl.
In the same pan, turn heat to high and cook the juices scrapping the pan
and stirring about 2 minutes, then garnish with red onion.
Pour
sauce over the broccoli, sprinkle with bread crumbs and serve
immediately.
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Lynchburg Lemonade Sauce
3 eggs
1 cup plus 1 tablespoon sugar
zest of 1 lemon (yellow rind only)
3/4 cup of water
1/4 cup Jack Daniels or bourbon whiskey
1/2 cup of lemon juice
Combine all
ingredients in the top of a double boiler and whisk to combine.
Place over barely simmering water and cook, whisking until thick and hot
to the touch. Remove from heat, strain through a fine mesh strainer and
chill over an ice bath. Whisk lightly before serving. Can be made up to
3 days in advance. Serve with gingerbread, pound cake, lemon-flavored
desserts or anything that could use a tart lemon lift.
Makes about 2 cups.
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Rum
Fruit Skewers
½ cup brown sugar
¼ cup rum
2 teaspoons pure vanilla extract
½ teaspoon ground cinnamon
/2 teaspoon ground ginger
¼ teaspoon ground red pepper
1 pineapple, peeled, cored, cut into 2 by 1 inch pieces
2 ripe yellow bananas, peeled, cut into 2 by 1 inch pieces
2 star fruit, cut into 1 inch slices
In a small
bowl, stir first 6 ingredients until sugar dissolves. Set aside.
Thread fruit alternately onto double skewers. Brush with spice mixture.
Let stand for 5 minutes.
Grill fruit skewers 10 minutes or until brown, basting with spice
mixture and turning occasionally.
To prevent pieces of fruit from spinning around as you turn kabobs,
thread fruit onto two papallel skewers for each kabob.
Makes 8 to 12 kabobs.
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White Chili
6 cups chicken broth
1 one-pound bag Great Northern Beans (soaked in water overnight)
2 medium onions (chopped)
6 cups cooked chicken (diced)
2 Jalapeno peppers (seeded and diced)
2 chili peppers (diced)
1and 1/2 teaspoons Oregano
2 teaspoons Cumon
1/4 teaspoon Cayenne Pepper
2 Garlic Cloves (minced)
1 cup salsa
1 tablespoon vegetable oil
Simmer beans, half the onions and half the garlic for 2 hours in the
chicken stock or until the beans soften, stirring frequently. Add
chicken and salsa. Sauté' pepper, spices and the remaining onions and
garlic in the oil and add to chili. Simmer for one more hour. When ready
to serve, spoon chili into bowls and top with shredded Colby and
Monterey cheese (or your favorite cheese).
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Pasta With Garden Vegetables
8 ounces uncooked angel hair pasta
1 cup each: sliced mushrooms, broccoli, and thinly sliced baby carrots
1 cup sweet yellow, red or green pepper (chopped)
1/3 cup fresh Basil (chopped)
2 Garlic cloves (minced)
2 tablespoons olive oil (or canola oil)
2 teaspoons cornstarch
1 cup chicken broth
1/4 teaspoon salt
3 medium tomatoes (peeled and chopped)
1/4 cup grated Parmesan Cheese
Cook pasta. Meanwhile, in a non-stick skillet, sauté' the mushrooms,
broccoli, carrots, pepper, basil and garlic in oil for 2 to 3 minutes.
Combine cornstarch, broth and salt until smooth; stir into vegetable
mixture. Bring to a boil. Reduce heat; cook and stir for 3 to 5
minutes-- or until vegetables are crisp and tender. Remove from heat;
stir in tomatoes. Drain pasta; divide among four plates, top with
vegetable mixture and sprinkle with cheese.
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Crankshaft Curry
From Biker
Billy’s Hog Wild on a Harley Cookbook
Reprinted courtesy of The Harvard Common Press ©Biker Billy
2 tablespoons canola oil
1 medium-size onion, cut into matchsticks
1 medium-size red potato, cut into ½ inch cubes
1 teaspoon ground cumin
½ teaspoon turmeric
½ teaspoon garlic powder
1 teaspoon garam marsala (an Indian spice)
¼ teaspoon cayenne pepper
1 teaspoon dried cilantro
1 teaspoon salt
1 teaspoon white pepper
1 cup Texmati rice
1 cup frozen peas, thawed and drained
2 cups water
-
In a
large skillet, heat the canola oil over medium heat, add the onion
and potato, and cook, stirring, until the onion is tender, 10 to 12
minutes.
-
Add the
cu min, turmeric, garlic powder, garam marsala, cayenne, cilantro,
salt and white pepper, stir well, and cook, stirring for 1 minute.
Add the rice and cook, stirring for 1 minute. Add the peas and
water, bring to a boil, and reduce the heat to low. Cook, covered,
until the rice is tender, 20 to 25 minutes. Serve immediately.
Makes 6 to 8
servings
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Big Fred’s
Ass-Squealin’ Bean
From Biker Billy’s
Hog Wild on a Harley Cookbook
Reprinted courtesy of The Harvard Common Press ©Biker Billy
3 very
large onions
1 pound sliced bacon
Four 16-oz cans pinto beans with jalapeno
¾ cup firmly packed brown sugar
1 cup hickory barbeque sauce
-
Chop the
onions. You’ll have a huge mound of them, but they’ll cook down.
-
In a
large skillet, fry the bacon until crisp, then let drain on paper
towels. Keep the hot grease in the pan and add the onions. Cook,
stirring, for a bout 5 minutes.
-
In a big
slow cooker, stir together the onions, beans, brown sugar, and
barbeque sauce. Add the bacon after breaking the strips into 1-inch
pieces. Put the cooker on high until boiling. Cover, turn the
setting to low, and let cook for 3 hours, stirring occasionally.
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Sesame Seed Chicken
3 Tablespoons sesame seeds
1/2 Cup dry bread crumbs
2 Boneless, skinless chicken breasts
1/8 Teaspoon salt
1/8 Teaspoon pepper
4 Slices boiled ham
4 Slices Swiss cheese
2 Tablespoons butter
1/2 Teaspoon paprika
Place seeds in glass pie plate in
microwave oven for 8-10 minutes. Stir in crumbs and turn on wax paper.
Flatten chicken to 1/4" thick and season with salt and pepper. Place ham
and cheese on each. Roll up from narrow end and secure with toothpick.
Place butter into pie plate and microwave for 20-30 seconds. Roll
chicken in butter, coat with bread crumb mixture. Arrange in spoke in
10" round plate. Sprinkle with paprika. Cover with paper towels.
Microwave 6-9 minutes. Rotate dish every 2-3 minutes. Uncover and let
stand 5 minutes. serves 4.
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Choco Meringue Peanut Squares
Crumb mix
1 1/2 cups flour
1/2 Cup sugar
3/4 Cup butter
2 Egg yolks
2 Teaspoons vanilla
Filling
2 Egg whites
1/3 Cup sugar
1 Cup chopped salted peanuts
1/2 Cup milk chocolate morsels
Grease 9"x13" pan. Mix crumbs and spread into pan and set aside. In
large mixer bowl beat whites on high to soft peaks; gradually add sugar
and beat stiff peaks. Fold in peanuts and chocolate. Spread over unbaked
crumb mix. Bake at 352 degrees for 30-35 minutes.
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Chocolate Bourbon Balls
1 cup pecans
1 pkg of chocolate graham crackers (9 grahams)
1/2 cup unsweetened Dutch-processed cocoa, divided
1 cup confectioners' sugar, divided
1/4 cup light corn syrup
1/4 cup bourbon
preheat oven to 325 degrees F.
Toast the pecans for about 6 minutes on cookie sheet in oven. Turn or
flip with spatula about half way through toasting.
In a food processor or blender chop the chocolate grahams into crumbs.
Add the pecans and process just until they are finely chopped. In a
medium bowel, mix together the crumb-pecan mixture, 1/4 cup of the
cocoa, and 1/4 cup of the confectioners' sugar. Add the corn syrup and
bourbon. Mix thoroughly. Sift the remaining 1/4 cup cocoa and 1/4 cup
confectioners' sugar onto a large plate. Form the crumb mixture into
1/2-inch balls and roll them through the cocoa-sugar to coat. Store in a
sealed container for up to 5 days. If necessary, touch them up with a
light dusting of the remaining confectioners' sugar.
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BACARDI®
Corned Beef and Cabbage
One 3 ½ lb. Corned beef
1 cup BACARDI® rum
8 carrots peeled and cut into 3” pieces
4 onions quartered
16 small new potatoes
½ head of cabbage, cored and cut into 3” wedges
Place corned beef in flat baking dish. Pour on
BACARDI® rum. Cover and refrigerate
overnight, turning meat several
times.
Place meat and marinade in large Dutch oven.
Cover with water. Bring to a boil. Cover and simmer
2 hours or until meat can be easily
pierced with a fork. Remove meat
and keep warm. Add carrots and
onions to pot. Cover and simmer 10 minutes.
Add potatoes and cabbage. Simmer 15 min.
longer or until vegetables are tender.
Cut beef into thin slices. Arrange
on warm serving platter. Surround
with vegetables. Serves 8.
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Pena Colada Dressing
for fruit salad
Dressing;
1 cup heavy cream
¼ cup banana yogurt,
¼ pineapple juice
¼ cup rum
1 tbs. Coconut cream
In medium bowl,
whip cream until thickened but not stiff. Fold in yogurt,
pineapple juice, rum and coconut
cream.
Arrange assorted
fruit slices or chunks on lettuce leaves and serve with
Dressing.
Hint: sprinkle with coconut or place mint leaves on top for garnish.
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Karleen’s Ozello Caviar
2 large
tomatoes, peel and fine chop
3 green onions, with some of the greens
fine chopped
2 jalapeno peppers (use the
pickled ones that come in a jar) &
fine chop
1 tablespoon jalapeno juice
1 4½ ounce can chopped green chilies, drained
3 tablespoons of olive oil
1½ teaspoons red wine vinegar
1 teaspoon garlic powder
Salt and pepper to taste
Mix all of the above and refrigerate overnight, serve
with
tortilla chips.
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