Groen Boontjes - Green Beans

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 16
• 1/2 cup dried navy beans, soaked overnight
• 3 quarts green beans, cut in thin slices diagonally across
• 3/4 cup butter
• 2 teaspoons salt
• 1/4 teaspoon nutmeg

Recipe

• 1 drain navy beans, place in kettle; cover with water and cook until tender (about 2 hours).
• 2 about 15 minutes before the navy beans are done, add sliced green beans.
• 3 drain well; add butter and seasonings, to taste.

Easiest Potluck Mushrooms

Total Time: 2 hrs 2 mins Preparation Time: 2 mins Cook Time: 2 hrs

Ingredients

• Servings: 10
• 2 -4 lbs cleaned button mushrooms
• 1/2 cup margarine
• 1 teaspoon garlic powder

Recipe

• 1 put margarine and garlic in crock-pot, and turn on high.
• 2 fill with cleaned mushrooms, cover, and walk away for 1-2 hours.
• 3 when you check on them again the mushrooms will be done and in the butter sauce ready to take to your party and everyone will love them.

Rutabaga Magic Mash

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 1 1/2 cups rutabagas, peeled and chopped
• 1 1/2 teaspoons worcestershire sauce
• 1/4 teaspoon onion powder
• 1/4 cup sugar
• 3 -4 drops tabasco sauce
• 1/4 cup butter

Recipe

• 1 combine all ingredients except butter with water to cover in saucepan.
• 2 cook 20-30 minutes, until tender; drain.
• 3 mash with butter and serve immediately.

Great Pizza

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 (12 -14 inch) prepared pizza crust
• 1/2 cup ranch dressing
• 1 1/2 cups shredded california mozzarella cheese
• 1 1/2 cups shredded california monterey jack cheese
• 1 teaspoon dried oregano (or 2 tablespoons fresh oregano, chopped)
• 1 teaspoon dried basil (or 2 tablespoons fresh basil, chopped)

Recipe

• 1 preheat oven to 425°f.
• 2 spread ranch dressing on partially baked crust.
• 3 sprinkle mozzarella and monterey jack evenly over dressing.
• 4 sprinkle herbs evenly over cheese.
• 5 variation #1:.
• 6 western ; ricotta is a fresh italian-style cheese that gives this pizza a slightly sweet and creamy texture.
• 7 mix 1 cup ricotta with oregano, basil, and salt and pepper to taste.
• 8 spread the seasoned ricotta over ranch dressing.
• 9 add ½ cup diced onion and sprinkle mozzarella and monterey jack over all.
• 10 variation #2:.
• 11 western green and ; for a more adventurous version of the classic pizza, sprinkle 1 cup chopped fresh spinach and 1 cup cooked chicken (shredded or cubed) over ranch dressing.
• 12 sprinkle mozzarella, monterey jack and herbs over all.
• 13 bake about 15 minutes, or until cheese is melted and bubbly and the crust is crisp and golden.

R. J. Grunt's Restaurant Herring Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 lb herring in wine sauce, drained
• 3 medium cucumbers, peeled, seeded, and sliced
• 1/2 lb firm ripe tomatoes, seeded and finely chopped
• 2 medium green peppers, seeded and finely chopped
• 1 large onion, finely chopped

Recipe

• 1 cut herring into bite sized pieces. place in a large bowl and add the other ingredients and toss well. chill in your refrigerator until ready to serve, then toss again.

Homade Chicken Noodle Soup

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1 1/2 lbs chicken breasts, tenderloins (boneless)
• 1 large yellow onion (diced)
• 2 carrots (chopped)
• 2 stalks celery (chopped)
• 2 tablespoons butter
• 1 bouillon cube (chicken flavored)
• 1 cup egg noodles (thick or thin)
• 1 cup snow peas (fresh or frozen)
• 1/2 teaspoon celery salt
• 1/4 cup fresh cilantro (finely chopped)
• 10 -12 cups water
• salt (to taste)
• pepper (to taste)

Recipe

• 1 vegetable base: melt 1 tablespoon of butter in a pan on medium heat. combine the carrots, celery and onions in the pan. saute the vegetable mixture for 10 minutes adding in the celery salt half way through cooking.
• 2 the chicken & stock: melt 1 tablespoon of butter in a large pan on medium heat. salt and pepper the tenderloins and place in the pan. cook the chicken on each side for 5 minutes for a total of 10 minutes. add 10 cups of water and reduce heat to low. cover and simmer chicken for 10 minutes. using tongs remove the chicken to a cutting board for cooling. strain the stock through a wire mesh to remove any floating pieces. combine the stock and vegetable mixture in a large soup pan. dice the chicken into small bite size pieces and save for later.
• 3 the soup: add the bouillon to the soup and dissolve the mixture. simmer covered for 30 minutes. add in the egg noodles, chicken and snow peas; cook for another 10 minutes. salt and pepper the soup to the desire taste. remove head and add in the fresh cilantro. allow to cool for 10 - 15 minutes before serving.

Rabbit Stew And Fatback

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 3
• 1 rabbit, dressed
• 1/4 lb salt lamb
• 2 cups water, cold
• 4 cups potatoes, cubed
• 1 cup tomato
• 2 cups carrots, sliced
• 1 cup celery, diced
• 1/2 cup onion, chopped
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 3 tablespoons flour

Recipe

• 1 cut rabbit into serving pieces.
• 2 put into covered pan with salt lamb (fatback) and 1-1/2 cups water.
• 3 boil slowly 1-1/2 hours or until tender.
• 4 drain, reserve broth.
• 5 remove meat from bones and cut into 2 inch pieces.
• 6 combine meat, broth, potatoes, tomatoes, carrots, celery and onion in large covered pan.
• 7 bring to a boil and cook slowly for about 15- 21 minutes or until vegetables are tender.
• 8 add seasonings and flour moistened with remaining 1/4 cup cold water.
• 9 stir until broth thickens slightly.
• 10 suggestions: try adding blackeyed peas instead of carrots.

Grocery Store Gossip Pound Cake

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• 1 regular box cake mix (great with yellow)
• 1 cup sour cream
• 1/2 cup sugar
• 3/4 cup oil
• 5 eggs
• 1 teaspoon vanilla

Recipe

• 1 preheat oven to 350 degrees.
• 2 in large mixing bowl, combine all ingredients together.
• 3 beat on medium speed for approximately two minutes.
• 4 pour into greased 9x13 cake pan, spread evenly.
• 5 bake 20-30 minutes at 350 degrees.
• 6 cake will spring back when done.
• 7 it is great brushed lightly with melted butter or your favorite icing!

Ohio Corn Bread

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 1 egg
• 1 1/2 cups buttermilk
• 1/2 teaspoon baking soda
• 1/2 cup flour
• 1 1/2 cups cornmeal
• 1 teaspoon sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup soft shortening

Recipe

• 1 preheat oven to 450 degrees f. beat egg(s) in large mixing bowl. beat in all the rest of the ingredients. pour into buttered hot square pan, muffing cups or corn stick pans. bake just until set. serve piping hot with butter. cut corn bread into squares if baked in square pan. bake 10-15 minute for sticks or muffins; 20-25 minute for corn bread.

Margarita Lamb Kabobs

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb lamb tenderloin, cubed
• 1 cup margarita mix
• 1 cup lime juice
• 4 teaspoons sugar
• 1/2 teaspoon salt
• 1 teaspoon ground coriander
• 1 garlic clove (minced)
• 1 large green peppers or 1 large red pepper, cubed
• 2 ears corn (cut into 8 pieces)
• 2 tablespoons butter (softened)
• 2 teaspoons lime juice
• 1/8 teaspoon sugar
• 1 tablespoon parsley (minced)

Recipe

• 1 combine margarita mix, coriander, and garlic. place lamb cubes in heavy plastic bag; pour marinade over to cover. marinate for at least 30 minutes. blend together well the butter, lime juice, sugar, and parsley; set aside.
• 2 thread lamb cubes onto skewers, alternating with pieces of corn and pepper. (if using bamboo skewers, soak in water 20-30 minutes before using.) grill over hot coals, basting with butter mixture, for 10-15 minutes, turning frequently.

Morning Buns

Total Time: 1 hr 50 mins Preparation Time: 1 hr Cook Time: 50 mins

Ingredients

• Servings: 24
• 4 1/4 cups warm water
• 1 1/3 tablespoons dry active yeast
• 2 1/2 tablespoons sugar
• 1/2 cup dry milk solids
• 1 1/3 tablespoons salt
• 9 1/3 cups unbleached flour, plus cup divided
• 1 lb unsalted butter
• 1 teaspoon beaten egg
• 1/3 cup water
• 1 lb brown sugar
• 2 1/2 teaspoons cinnamon
• 1 lb granulated sugar
• 2 1/4 tablespoons cinnamon
• butter, for greasing muffin tins

Recipe

• 1 combine the warm water, yeast and sugar in a 5-quart mixer. let yeast become activated and foam, then add the milk solids, salt and 9 1/3 cups flour. mix with dough hook until flour is just incorporated. avoid overmixing as that causes rapid toughening of dough. place dough mixture in airtight container with room for rising, and refrigerate at 38 to 40 degrees for 12 to 24 hours, punching down occasionally if dough rises too much.
• 2 rolling butter into dough: place 1 pound unsalted (or lightly salted) butter into 5-quart mixer. mix with paddle dough hook, gradually adding remaining 1/2 cup flour. mix until butter is moderately soft but not creamy in texture. too soft butter will not layer properly in dough.
• 3 remove dough from refrigerator and turn out onto well-floured surface. spread dough with hands into a 6-by-8-inch rectangle. shape soft butter into 3-by-4 inch rectangle. place butter in middle of dough. envelope butter with dough, bringing dough from sides into middle without overlapping; then dough from top and bottom into middle, again without overlapping. press envelope of dough down evenly with hands, preserving rectangular shape.
• 4 set aside to rest 15 to 20 minutes. (you may want to refrigerate the dough during the first rest period if butter is very soft.).
• 5 turn envelope of dough and butter onto its "tummy " with seams down. using a large rolling pin, roll rectangle of dough down to 3/8 to 1/2-inch thickness uniformly. fold in thirds.
• 6 turn the dough 90 degrees and place seam down on your rolling surface to rest 15 to 20 minutes more. finally roll dough down again to 3/8 to 1/2-inch thickness. fold in thirds. place in a large plastic bag, carefully preserving its folded shape. refrigerate 12 to 14 hours, again at 38 to 40 degrees.
• 7 roll croissant dough into rectangle 12 inches wide and 1/8-inch thick. relax by lifting with hands and let it contract on table surface. length of dough determines the number of morning buns ultimately cut.
• 8 wet exposed surface lightly with mixture of egg and water (proportions are roughly 1 egg per 1 quart water).
• 9 spread brown sugar and cinnamon mixture (in proportions of 2 1/2 teaspoons cinnamon to 1 pound brown sugar) over entire surface of dough.
• 10 note: too much moisture from either water or melting brown sugar can overwhelm the dough during the baking process. water mixture is only to help sugar and cinnamon adhere to dough. the butter in the dough will melt into the sugar.
• 11 crimp long edge of dough closest to you as you begin to roll this dough up like a jelly roll into a tube. after having rolled your tube of dough, cut off slices 2 inches wide or to stand above your well-greased large muffin pans by 1/4 - 1/2 inch when placing them in cut side down.
• 12 bake immediately or refrigerate overnight before baking. bake in a 350-degree oven for 35 to 50 minutes or until puffed and dark brown. check for doneness in center of buns. they should spring back. (it is possible to invert buns onto flat tray and finish the last few minutes of baking upside down.).
• 13 let buns cool in pan a few minutes. garnish buns by rolling them in sugar and cinnamon in proportions of 1 pound granulated sugar to 2 1/4 tablespoons of cinnamon.
• 14 serve warm, within 4 hours, or freeze immediately to serve warm later. makes 24 morning buns.

Slow-cooker Texas-style Chili Con Carne

Total Time: 10 hrs Preparation Time: 1 hr Cook Time: 9 hrs

Ingredients

• 8 slices bacon, chopped medium
• 3 1/2 lbs boneless chuck roast (trimmed and cut in 1 1/2 inch pieces)
• 1 cup onion (chopped)
• 3 jalapeno chiles (stemmed, seeded, minced)
• 3 tablespoons chili powder
• 2 tablespoons cumin
• 5 garlic cloves, minced
• 1 teaspoon table salt
• 1/2 teaspoon black pepper
• 28 ounces crushed tomatoes
• 6 (6 inch) corn tortillas, torn into 2 inch pieces
• 4 cups low sodium chicken broth
• 2 chipotle chiles in adobo (chopped medium)
• 2 teaspoons sugar
• 1/4 cup cilantro, minced
• 2 tablespoons fresh lime juice
• 15 ounces kidney beans (drained and rinsed)

Recipe

• 1 cook bacon in 12 inch skillet over medium heat until crisp, about 8 minutes. add to slow cooker, reserving the fat.
• 2 dry the beef with paper towels, season with salt and peper. add 2 teaspoons of bacon fat to the skillet and heat over medium-high heat until just smoking. brown half of beef, about 10 minutes, and add to slow cooker. return skillet to medium-high heat,repeat with 2 teaspoons of bacon fat, and remaining beef.
• 3 add remaining 2 teaspoons of bacon fat (use vegetable oil if not enough reserved) return to medium heat until shimmering. add the onion, jalapenos, chili powder, cumin, and 1/4 teaspoon of salt. cook until onion is softened, about 5 minutes. stir in garlic and cook for 15 seconds. stir in tomatoes, scraping up any browned bits. bring to a simmer then pour into slow cooker.
• 4 combine the tortillas and 1 cup of the chicken broth in a microwave safe bowl and microwave on high until mushy, about 2 minutes. puree the mixture in a food processor or blender until smooth, about 1 minute. stir into the slow cooker. add the remaining 4 cups of broth, chipotles, and sugar to the slow cooker.
• 5 cover and cook on either low (9-10 hours) or high (6-7 hours) until the meat is tender . stir in beans during last hour of cooking. before serving stir in cilantro and lime juice, season with salt and pepper to taste.
• 6 to make in advance, prepare to the slow cooking point but refrigerate browned bacon and meat separately from the liquids and the pureed tortillas. when ready to cook combine in slow cooker and proceed.

Cucumbers With Yogurt And Mint

Total Time: 2 hrs 45 mins Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ingredients

• 1 cup plain low-fat yogurt
• 3 tablespoons chopped fresh mint
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/8 teaspoon pepper
• 4 cups sliced seeded peeled cucumbers (about 2 large english)

Recipe

• 1 combine first cucumber with salt in bowl and let sit for 2 hours in fridge.
• 2 drain off excess fluid then mix remaining ingredients a large bowl; stir well.
• 3 add cucumber; toss gently to coat.
• 4 cover and chill 30 minutes.

Laverne Chickadee Laverne

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 cups sour cream
• 1 tablespoon worcestershire sauce
• 2 teaspoons salt, to taste
• 1 tablespoon lemon juice
• 1/2 teaspoon pepper
• 1 teaspoon celery salt
• 6 boneless chicken breasts
• crushed pepperige farm seasoned bread crumbs
• 1/2 cup melted butter

Recipe

• 1 combine first 6 ingredients, blend well. place chicken breast in sour cream mixture, turn to coat well and marinate, refrigate 8 hours or more. roll chicken in seasoned crumbs.
• 2 try to keep as much sour cream mixture around chicken as you can.
• 3 refrigerate one hour.
• 4 drizzle melted butter over chicken before baking at 325 for 60 minutes.
• 5 personal note: (i just put the chicken in a baking dish with the marinade,after the 8 hour marinade time, sprinkled the crumbs over it drizzled the butter over it and baked it at 325 for 60 minutes) refrigerate for one hour before cooking.
• 6 i didn't find this was needed.

Greaty's Thanksgiving Stuffing

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 loaf bread, dried
• 1/2 cup butter
• 1/2 lb chicken liver
• 1 large onion
• 1/2 bunch fresh parsley, chopped
• 1 leaf celery (from 1 stalk celery)
• 1/2 lb fresh mushrooms, chopped
• 1 teaspoon garlic powder or 1 clove, minced
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 dash cinnamon
• 1 egg
• 1 tablespoon sage

Recipe

• 1 saute' chicken livers in butter; mash while cooking. add onion, parsley, celery leaves, mushrooms; continue saute'ing. add all spices except sage.
• 2 wet dried bread; squeeze out excess water. place in large bowl; add egg and sage. mix well. add chicken liver mixture; cook slowly on top of stove until heated through (1/2 hr).

Mormon Muffins

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 cups boiling water
• 5 teaspoons baking soda
• 1 cup shortening
• 2 cups granulated sugar
• 4 eggs
• 5 cups all-purpose flour
• 1 teaspoon salt
• 1 quart buttermilk
• 4 cups all-bran cereal
• 2 cups bran flakes
• 1 cup chopped walnuts

Recipe

• 1 combine water and baking soda. stir until dissolved. cool.
• 2 in a large mixing bowl, cream sugar and shortening.
• 3 add eggs one at a time, beating well after each addition.
• 4 combine flour and salt and add to cream mixture alternately with buttermilk.
• 5 fold in both cereals and nuts.
• 6 fill greased or paper lined muffin cups 3/4 full.
• 7 bake at 350°f for 25-30 minutes until they test done.
• 8 muffin batter may be kept for 1 week in refrigerator and baked in smaller batches if desired.

Spinach And Mushroom Enchiladas With Cilantro Cream Sauce

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 12 corn tortillas or 12 flour tortillas
• 1 1/2 cups monterey jack cheese, shredded
• 1 tablespoon butter
• 1 small onion, minced
• 2 garlic cloves, minced
• 1 lb mushroom, chopped
• 1/4 cup wine
• 12 ounces fresh spinach, washed, drained and coarsely chopped
• 1/4 cup lime juice or 1/4 cup wine
• 3/4 cup water
• season salt, to taste (reduced to 1 t from 1 t and it was still considered salty please adjust to your taste or leave out a) (optional)
• 1 tablespoon chicken bouillon granule
• 1 tablespoon garlic powder
• 1/2 cup cilantro, chopped, use the amount that suits your taste
• 1 cup sour cream

Recipe

• 1 filling: heat butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes.
• 2 remove half of the mushroom mixture and set aside, reserving for the sauce.
• 3 add wine and cook for 2 minutes more.
• 4 add spinach and cook until spinach is wilted and liquid has evaporated. taste and add salt or season salt to taste if needed.
• 5 sauce: in a small sauce pan combine water, wine/juice, seasoned salt, chicken bouillon and garlic powder. stir to dissolve before adding reserved mushroom mixture, sour cream and cilantro. reduce heat to simmer until sauce just begins to thicken.
• 6 preheat oven to 350°f
• 7 wrap tortillas in paper towels and heat in microwave for a minute or so just to soften them.
• 8 divide filling evenly among the warm tortillas, fill and roll and place them seam side down in a greased 9x13 pan.
• 9 pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes- just until cheese is melted- browned if you like- and the entire dish has heated through.

Pancakes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 2 cups flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 -2 egg
• 2 tablespoons lard (melted)
• milk (as needed)

Recipe

• 1 mix flour, baking powder, salt.
• 2 beat eggs and lard.
• 3 add wet mix to dry.
• 4 add enough milk to make a semi-thick dough.

Burn Notice Chili

Total Time: 4 hrs 30 mins Preparation Time: 1 hr Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 6
• 2 lbs tri-tip steak
• 2 lbs ground beef, course chili grind
• 1/2 lb pepper bacon, cut into 1/4-inch squares
• 2 medium onions, minced in food processor
• 2 (8 ounce) cans diced green chilies
• 2 diced poblano peppers
• 3 tomatoes, diced in food processor
• 6 garlic cloves, minced
• 1 (14 ounce) can chicken broth
• 1 (12 ounce) can beer
• 1 1/2 teaspoons hot sauce
• 1 (12 ounce) can tomato sauce
• 1 habanero pepper
• 1 (14 ounce) can refried beans
• 2 tablespoons mexican hot chili powder
• 2 tablespoons mexican mild chili powder
• 2 tablespoons ground ancho chili pepper
• 2 tablespoons arbol chiles
• 2 tablespoons spanish paprika
• 3 tablespoons cumin
• 1 teaspoon fresh ground black pepper
• 2 teaspoons kosher salt
• 2 (5 g) packets sazon goya with azafran
• 1 teaspoon mexican oregano

Recipe

• 1 soak 2 handfuls of mesquite wood chips one hour before. prepare the grill medium to low heat. indirectly grill tri tip on the grill with lots of mesquite smoke for 20 minutes, then place directly over flame 3 minutes each side, remove from grill and cut into ¼â€? - ½â€? cubes – steak should be rare or no more than medium rare.
• 2 leaving bacon nearly frozen, cut into ¼ x ¼ “ pieces, cook in large stock pot until crispy. remove bacon leave grease.
• 3 blend together spices (last 10 ingredients) then split in 3 equal parts
• 4 grey the ground beef with 1 part of the spice mix; add onion, green chiles, poblano peppers, tomatoes, chicken broth, beer, bacon and tri tip. float habanero pepper and simmer 1 hour.
• 5 add another part spice mix. add re-fried beans. simmer 1 hour. remove habanero.
• 6 add remaining spice mix and simmer for 1 hour more, adding liquid if necessary. adjust seasonings to personal taste last 15 minute seed and mash habanero for more heat if necessary.

Slow-cooker Tex-mex Chicken

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast, cut into 1-inch-wide strips
• 0.5 (1 1/4 ounce) package taco seasoning mix (taco bell home originals taco seasoning mix)
• 2 tablespoons flour
• 1 red pepper, cut into 1-inch-wide strips
• 1 green pepper, cut into 1-inch-wide strips
• 1 cup frozen corn
• 1 1/2 cups salsa (taco bell home originals thick 'n chunky)
• 1 cup shredded mexican cheese (kraft mexican style shredded four cheese)

Recipe

• 1 mix chicken with seasoning and flour in slow cooker.
• 2 stir in all remaining ingredients except the shredded cheese; cover with lid.
• 3 cook on low for 6 to 8 hours (or on high for 3 to 4 hours).
• 4 stir just before serving.
• 5 top with the shredded cheese.
• 6 serve over rice and garnished with fresh green onions and cilantro.

Champagne Dessert

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 8 ounces cream cheese
• 2 (8 ounce) cans crushed pineapple, drained
• 1 (10 ounce) bag frozen strawberries or 1 (10 ounce) bag fresh strawberries, chopped
• 3/4 cup sugar
• 12 ounces cool whip

Recipe

• 1 beat well cream cheese and sugar.
• 2 add drained pineapple and strawberries and mix
• 3 add cool whip last and mix together.
• 4 pour into a round mold and freeze.
• 5 take out an hour or so to soften before serving.

Favorite Bran Muffins

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 18
• 2 eggs
• 1/2 cup sugar
• 1/4 cup molasses
• 1 1/2 cups sour milk or 1 1/2 cups buttermilk
• 1 1/2 tablespoons butter or 1 1/2 tablespoons shortening, melted
• 1 1/2 cups flour, sifted
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 2 1/2 cups natural bran
• 1/2 cup raisins or 1/2 cup dates or 1/2 cup prunes (chopped) or 1/2 cup fig (chopped)

Recipe

• 1 preheat oven to 400f and grease muffin pans (or use cupcake papers).
• 2 beat eggs; add sugar, molasses, sour milk and shortening or butter.
• 3 sift the flour with salt and soda; add bran and fruit followed by the liquid mixture gradually.
• 4 fill well greased muffin pans 2/3 full and bake for 25 minutes.

Holly's Nacho Dip

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 12
• 1 (19 ounce) can kidney beans, drained and rinsed
• 1 cup sour cream
• 2 tablespoons taco seasoning (try low sodium, its just as good!)
• 1 cup frozen green pea, thawed (the peas will make your guacamole bright green and more nutritious!)
• 1 (7 ounce) can green chilies
• 3 large avocados
• 2 tablespoons lime juice
• 1 -2 teaspoon minced garlic
• 1/4 cup minced red onion
• 2 teaspoons taco seasoning
• salt and pepper
• 1 cup sour cream
• 1 (8 ounce) package cream cheese (8 oz/250 g, at room temperature)
• 2 cups southwestern style salsa (the corn & black beans make it yummy)
• 2 cups shredded sharp cheddar cheese
• 1 1/2 cups shredded lettuce
• 1/3 cup minced red bell pepper
• 1/4 cup chopped green onion

Recipe

• 1 bottom layer:.
• 2 place beans, sour cream and taco seasoning in the bowl of a small food processor and puree until smooth.
• 3 spread evenly over bottom of 8 x 11 x 2-inch glass baking dish. cover and refrigerate with plastic wrap while you make second layer.
• 4 second layer:.
• 5 place peas and green chilies (with their liquid) in the bowl of a small food processor and puree until completely smooth. set aside.
• 6 peel and pit avocados and place pieces in a large bowl. toss with lime juice and garlic. mash well using a potato masher.
• 7 add pureed peas and all remaining ingredients and mix well.
• 8 spread carefully and evenly over bean layer. cover and refrigerate while you make third layer.
• 9 third layer:.
• 10 in a medium bowl, stir together sour cream and cream cheese until well blended.
• 11 spread cream cheese mixture evenly over guacamole.
• 12 fourth layer:.
• 13 spread salsa over cream cheese layer.
• 14 fifth layer:.
• 15 sprinkle grated cheddar evenly over salsa.
• 16 top with chopped lettuce, followed by red pepper, and green onions.
• 17 cover with plastic wrap and refrigerate for 1 to 2 hours before serving.
• 18 serve with nacho chips and enjoy!

Hungarian Cream Of Mushroom Soup

Total Time: 4 hrs 40 mins Preparation Time: 40 mins Cook Time: 4 hrs

Ingredients

• 1 1/2-3 lbs beef bones (from leftover standing or prime-rib bones with lots of meat left on them)
• 5 cups beef stock (see first step!)
• 6 cups water
• 1 cut-up onion
• 1 1/2 cups baby carrots
• 3 celery ribs (old is fine)
• 3 cups heavy cream
• 1/2 tablespoon penzey's prime rib dry rub seasonings
• 1/2 tablespoon penzey's half-sharp hungarian paprika
• 1/2 cup butter
• 1/2 cup wondra flour
• 1 (8 ounce) can mushrooms
• 2 cups shredded or diced standing beef roast or 2 cups prime rib roast
• salt and pepper

Recipe

• 1 boil bones in 6 cups water with one cut-up onion, 1-1/2 cups baby carrots, 3 ribs of celery,salt and pepper.
• 2 simmer for 3-4 hours.
• 3 strain and save veggies and beef that's fallen off the bone.
• 4 puree vegetables and boiled beef bits.
• 5 chill stock and remove hardened fat.
• 6 melt butter in a 4-6 quart pot.
• 7 combine penzey's prime rib rub, penzey's hunarian half-sharp paprika, & wondra flour. add to butter to make a roux, stirring with a whisk.
• 8 brown over medium/low heat for 10 to 12 minutes, or until nutty aroma is achieved. add your 5 cups beef stock.
• 9 move heat to medium, and bring to a gentle boil. when slightly thickened, add cream, diced or shredded beef, mushrooms, and reserved pureed vegetables/beef from when you boiled the beef stock earlier.
• 10 add salt (and lots of pepper!) to taste.
• 11 serve with a nice, crusty french loaf!

Hungarian Chicken Paprikash

Total Time: 1 hr 45 mins Preparation Time: 10 mins Cook Time: 1 hr 35 mins

Ingredients

• Servings: 12
• 1 large yellow onion, chopped
• 1 -2 tablespoon olive oil
• 4 lbs boneless skinless chicken breasts or 4 lbs boneless skinless chicken thighs
• 2 tablespoons paprika
• 1/2 teaspoon pepper
• 1 1/2 cups hot water (not boiling)
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 (8 ounce) container low-fat sour cream (cabot light preferred)

Recipe

• 1 preheat oven to 350°f.
• 2 in a large skillet, saute onion in the oil until tender.
• 3 sprinkle chicken with paprika and pepper and place in an ungreased roasting pan.
• 4 spoon sauteed onions over the chicken parts; add hot water to roasting pan.
• 5 cover and bake in preheated oven for 1½ hours or until juices run clear.
• 6 remove chicken from oven, reserve pan juices for the sauce and keep the chicken warm while you make the sauce.
• 7 to make the sauce: in a small saucepan, combine cornstarch and cold water until smooth.
• 8 whisk in the pan juices from the chicken; bring to barely a boil over medium heat.
• 9 reduce heat to low and simmer, stirring until thickened.
• 10 remove from the heat and stir in the sour cream; serve hot over the chicken which i serve over hot cooked noodles (whole wheat preferred) or hot cooked brown rice.

Morning Smoothies For Two

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 2
• 1 cup low-fat vanilla yogurt (dannon recommended)
• 1 cup low-fat milk
• 1/2 cup frozen blueberries (unsweetened)
• 4 -5 frozen sliced peaches (unsweetened)
• 1 banana
• 1 teaspoon ground flax seeds

Recipe

• 1 mix all ingredients in a blender until there are no chunks. enjoy!

Rice Krispies Scotcheroos

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 36
• 1 cup sugar
• 1 cup light corn syrup
• 1 cup peanut butter
• 6 cups rice krispies
• 1/2 cup chocolate chips
• 1 1/2 cups butterscotch chips
• butter (for greasing pan)

Recipe

• 1 in a large saucepan, combine sugar and corn syrup. heat just until bubbly (do not boil or the bars become a little hard).
• 2 remove from heat and stir in peanut butter. stir until well blended, then gently stir in cereal.
• 3 press mixture lightly into buttered 9 x 13 pan.
• 4 combine chocolate and butterscotch chips and melt in microwave or double boiler.
• 5 immediately spread over bars in pan.
• 6 refrigerate just until chocolate sets and hardens slightly.
• 7 cut in squares. makes 3 to 4 dozen bars.

Ginger-lime Beef Steak

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 beef bottom round steaks, steaks, cut 1 inch thick (western griller, 12 to 16 ounces each)
• salt and pepper
• 1/3 cup fresh lime juice
• 3 tablespoons minced green onions
• 3 tablespoons water
• 1 1/2 tablespoons vegetable oil
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon salt
• 2 cups finely diced fresh mango
• 2 tablespoons fresh lime juice
• 2 tablespoons vegetable oil
• 1 tablespoon minced fresh cilantro
• 1 tablespoon minced green onion
• 1 teaspoon minced fresh ginger
• salt and pepper

Recipe

• 1 combine marinade ingredients in small bowl. place beef steak and marinade in food-safe plastic bag; turn steak to coat.
• 2 close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
• 3 just before grilling steak, combine salsa ingredients in medium bowl. cover and refrigerate.
• 4 remove steak from marinade; discard marinade. place steak on grid over medium, ash-covered coals.
• 5 grill, covered, 12 to 15 minutes for medium rare doneness, turning once or twice. (do not overcook.) carve steak into thin slices; season with salt and pepper, as desired. serve with salsa.

Home For Thanksgiving Fried Cornbread Dressing

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 30
• 1 lb mild ground sausage
• 2 diced onions
• 2 cups sliced celery
• 1 lb sliced fresh mushrooms
• 4 cans swanson chicken broth
• 2 -3 teaspoons sage
• salt & pepper (optional)
• 5 packets cornbread mix (each packet enough for 6 servings of cornbread)
• 3/4-2 cup butter or 3/4-2 cup margarine

Recipe

• 1 preheat oven to 425 for cornbread.
• 2 place stick of butter in bottom of roasting pan and place in oven to melt it (this will allow the cornbread to"fry" while it's baking).
• 3 mix up corn bread mix according to package instructions (usually, this will be the addition of 2/3 cups sweet milk and 1 egg per package of mix.) (cornbread can be baked ahead, which i usually do the night before).
• 4 when done, use a knife and score through the cornbread to make very small cubes.
• 5 (you should have enough to be able to enjoy a few cubes of this buttered delight while it's still hot).
• 6 brown sausage in dutch oven.
• 7 add onions, celery and mushrooms and the other half stick of butter if you need more oil.
• 8 saute til sausage is done and onion is translucent.
• 9 add about 3 cups of cornbread and sage.
• 10 let brown a bit.
• 11 add rest of cornbread and stir well.
• 12 turn dressing from dutch oven into the roaster pan.
• 13 drizzle with chicken broth til nice and moist (this is a personal taste thing).
• 14 bake at 350 for about an hour or until golden brown.
• 15 this makes enough for 24 to 30 servings depending on appetites.
• 16 is wonderful left-over.
• 17 your guests will even want to take some home with them.
• 18 freezes well.
• 19 (i don't salt during cooking. just place salt and pepper shakers on the table for those who want more than what's already there).

Favorite Gourmet Meatloaf

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 1/2 lbs lean ground beef
• 1 cup pepperidge farm herb stuffing
• 1 cup tomato sauce or 1 cup left over spaghetti sauce
• 1 egg, beaten
• 1/2 cup onion, finely chop
• 1/4 cup green pepper, finely chop
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/2 teaspoon garlic powder
• salt
• pepper
• 1/2 cup barbecue sauce
• 2 tablespoons brown sugar
• 1 dash nutmeg

Recipe

• 1 in a large bowl combine beef, stuffing, tomato sauce, egg, onion, green pepper, oregano, basil, garlic powder, salt and pepper.
• 2 with hands blend mixture well and form into a firm loaf.
• 3 place in center of greased baking dish.
• 4 bake in preheated 350 degree oven for 30minutes.
• 5 meanwhile, combine bbq sauce, brown sugar and nutmeg. stir well.
• 6 pour mixture over top of meatloaf.
• 7 continue baking meatloaf for an additional 30 minutes.
• 8 remove from oven and let set for 5minutes before slicing and serving.

Onion Buns

Total Time: 2 hrs 25 mins Preparation Time: 2 hrs Cook Time: 25 mins

Ingredients

• 3/4 cup water, lukewarm (up to 1 cup)
• 2 tablespoons butter
• 1 large egg
• 3 1/2 cups unbleached all-purpose flour, king arthur
• 1/4 cup sugar
• 1 1/4 teaspoons salt
• 1 teaspoon onion powder
• 1 tablespoon instant yeast
• 3 tablespoons instant minced onion
• 1 egg , beaten with
• 1 tablespoon water
• 1 tablespoon sesame seeds (optional) or 1 tablespoon poppy seed, etc. (optional)

Recipe

• 1 **water: use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
• 2 to make the dough: combine all of the dough ingredients, and mix and knead them—by hand, mixer, or bread machine—to make a soft, somewhat tacky dough.
• 3 place the dough in a lightly greased bowl or other container large enough to allow it to at least double in bulk, cover, and let it rise for about 60 to 70 minutes, till it's just about doubled.
• 4 transfer the dough to a lightly greased work surface, and pat/roll it into a 12" x 17" rectangle.
• 5 sprinkle the dough with the minced onion, and press/roll it into the surface gently.
• 6 starting with a short (12") end, roll the dough into a log, sealing the ends and side seam.
• 7 cut the log into eight slices. a pair of scissors works very well here.
• 8 place the buns on a lightly greased or parchment-lined baking sheet, flattening them to about 3" wide. cover them, and allow them to rise till they're very puffy, about 1 hour. towards the end of the rising time, preheat the oven to 375°f.
• 9 uncover the buns, brush them with the beaten egg /water, and sprinkle with seeds, if desired.
• 10 bake the buns for 20 to 25 minutes, until they're golden brown and feel set when you poke them.
• 11 remove them from the oven, and cool on a rack. when completely cool, wrap in plastic, and store at room temperature.

Rabarbersoppa (rhubarb Soup)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 lbs fresh rhubarb
• 6 cups water
• 1 cup sugar
• 1 pinch salt
• 2 tablespoons potato flour or 2 tablespoons cornstarch

Recipe

• 1 wash fresh rhubarb and remove skins.
• 2 cut in pieces and cook in 6 cups of water and the sugar until tender.
• 3 add a little water to potato flour or cornstarch and add to rhubarb, stirring until slightly thickened.

Native Grains Hotcakes(gift Mix)

Total Time: 13 mins Preparation Time: 8 mins Cook Time: 5 mins

Ingredients

• 1 cup buckwheat flour
• 1/4 cup flour (try 1/8 whole wheat, 1/8 )
• 1/4 cup yellow cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 beaten eggs
• 1 1/2 cups buttermilk
• 2 tablespoons honey
• 1 tablespoon vegetable oil

Recipe

• 1 in a mixing bowl, stir together dry ingredients.
• 2 in a separate bowl combine eggs, buttermilk, honey, and oil.
• 3 add egg mixture to flour mixture all at once. stir just until blended but still slightly lumpy.
• 4 for each hotcake, pour about 1/3 cup batter onto a hot, lightly greased griddle or heavy skillet. cook over medium heat for 1 to 2 minutes on each side, until golden brown, flipping to cook the second side when suraace is bubbly and edges dry.
• 5 makes 6-8 5" hotcakes.

Slumgullion

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 lb elbow macaroni
• 2 lbs ground beef
• 1 large onion, diced
• 2 garlic cloves, minced
• 2 (10 ounce) cans rotel tomatoes, undrained, i use the mild
• 4 cups beef broth, i use one of the big boxes of beef broth
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (15 ounce) can mexicorn, undrained
• 2 cups velveeta cheese, cubed

Recipe

• 1 brown ground beef in pot and remove to bowl. do not drain.
• 2 at the same time prepare macaroni according to directions on package. drain.
• 3 saute onion and garlic in grease from the ground beef until opaque and remove to bowl with ground beef. drain off grease, and return beef, onion, and garlic to pot.
• 4 add tomatoes, beef broth, corn, cream of mushroom soup, and velvetta. cook on medium heat until velvetta is melted.
• 5 add macaroni and serve.

Swedish Cream Cookies

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 12
• 1 cup margarine
• 2 cups flour
• 1/2 cup half-and-half
• 1/2 cup butter
• 2 -3 cups powdered sugar
• 1 egg yolk
• 1 teaspoon vanilla
• food coloring, of choice

Recipe

• 1 mix margarine and flour until crumbly.
• 2 gradually add half and half.
• 3 roll out dough and cut with a 1 1/2 inch cutter. (simple shapes like circles and stars work easiest).
• 4 dip in granulated sugar.
• 5 bake at 375 degrees for 7-9 minutes.
• 6 meanwhile, melt the butter and mix with the yolk, vanilla, and gradually add in the powdered sugar. you can divide this into separate bowls if you want more than one color of frosting.
• 7 spread frosting between cooled cookies.

Grilled, Bacon Wrapped Venison Back Strap

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 3/4 cup olive oil
• 1/4 cup sherry wine vinegar (or cider vinegar)
• 2 tablespoons diced shallots
• 1 tablespoon crushed black peppercorns
• 1 teaspoon minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• 1 teaspoon cayenne pepper
• 24 ounces venison steak (back strap or tenderloin)
• 1 lb pepper bacon

Recipe

• 1 combine all ingredients except the bacon in the marinade. let the venison marinade over night.
• 2 half cook the bacon and then wrap each steak.
• 3 grill to your liking.
• 4 of course, you never want to overcook venison.

Shrimp In Mexican Garlic Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 12 garlic cloves, roughly chopped
• 1 cup vegetable oil
• 1/4 cup unsalted butter
• 1 1/2 lbs fresh shrimp, peeled, de-veined

Recipe

• 1 in a large skillet, saute the garlic in medium-hot oil (about 300 degrees f) until light brown. watch carefully so as not to burn. after about 6 to 8 minutes, quickly whisk in the butter and remove immediately from the fire. when all the butter has been added, the bits will become crisp.
• 2 remove them with a slotted spoon and reserve the oil and butter for saut?ing the shrimp.
• 3 in a large skillet, heat about 2 to 3 tablespoons of the reserved oil and then saut? the shrimp for about 5 minutes. turn over very briefly and then remove. add more oil as necessary to saute all the shrimp. salt to taste. garnish with garlic bits and parsley. serve with mexican rice.
• 4 try brushing garlic oil over french bread, then sprinkling it with parsley and toasting it.
• 5 serve this with the shrimp and accompany the dish with a lettuce and tomato salad.

Smack Yo' Gums Mustard Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 32 ounces yellow mustard
• 1 cup dark brown sugar, packed
• 12 ounces tomato paste
• 3/4 cup apple cider vinegar
• 1 cup apple juice
• 2 tablespoons lime juice
• 2 1/2 tablespoons worcestershire sauce
• 1 1/4 teaspoons cayenne, ground
• 1 1/4 teaspoons black pepper, fine
• 1 1/4 teaspoons garlic granules

Recipe

• 1 combine in a blender all ingredients except the mustard and blend until smooth, no gritty texture.
• 2 place the yellow mustard in a large sauce pan on low heat just until it bubbles stirring all the time then add the contents of the blender.
• 3 add more or less cayenne to increase or decrease the heat.
• 4 if canning: water bath for 20 minutes.

Gringo Chicken Enchiladas

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 lb pre-cooked chicken, diced (easy in microwave)
• 10 flour tortillas
• 2 cups sour cream
• 1 can mexicorn
• 1 cup salsa
• 1 bag shredded monterey jack cheese
• 1 bag shredded processed cheese

Recipe

• 1 pre-heat oven 350.
• 2 grease 9 x 13 baking pan.
• 3 combine sour cream, mexicorn and salsa.
• 4 arrange tortillas to cover bottom of pan (3 to 4 tortillas).
• 5 use 1/2 of pre-cooked chicken to lay over bottom layer of tortillas and top chicken with 1/2 of sour cream mixture and then lightly sprinkle with both types of cheese.
• 6 cover layer with tortillas (3 to 4).
• 7 use the remaining 1/2 of the pre-cooked chicken to layer on top of the tortillas and then top chicken with remaining sour cream mixture and then lightly sprinkle with both types of cheese.
• 8 top middle layer with tortillas (3- 4) and cover with remaining cheeses.
• 9 cover with foil and bake at 350 for 25 minutes.
• 10 remove foil and bake an additional 10 minutes.

Spinach And Onion Bites

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 1/2 lbs fresh baby spinach leaves, stems removed, coarsely chopped
• 16 large eggs, beaten
• salt
• fresh ground black pepper
• 1/3 cup freshly grated parmesan cheese

Recipe

• 1 preheat oven to 350 degrees.
• 2 heat one tablespoons of oil in large, non-stick skillet. add onion and cook over medium-high heat until golden, about 10 minutes. add spinach and cook just until wilted.
• 3 season eggs with sal and pepper and whisk in remaining 2 tablespoons oil. pour eggs into skillet and cook over medium heat until bottom and sides begin to set. left the sides of the eggs to allow uncooked eggs to seep underneath. continue cooking until bottom is set and top is still runny, about 3 minutes.
• 4 sprinkle the parmesan cheese on top of the eggs.
• 5 transfer skillet to the oven and bake for 8 minutes, until eggs are set in center. slide eggs onto a cutting board. cut into 1 1/2" squares and serve warm or at room temperature.

Margaret's Old-timey Beef Stew

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 5
• 2 lbs beef chuck, cut into cubes
• 2 tablespoons oil
• 1 onion, sliced
• 4 cups boiling water
• 1 tablespoon salt
• 1 teaspoon pepper
• 2 cloves garlic, minced
• 1 teaspoon sugar
• 1 teaspoon worcestershire sauce
• 1 tablespoon lemon juice
• 1/2 teaspoon paprika
• 2 bay leaves
• 1 dash allspice or 1 dash ground cloves
• 6 carrots, quartered
• 1 lb onions, small,whole or 2 medium onions, quartered
• 2 cups potatoes, diced

Recipe

• 1 brown the beef, in small batches, in oil.
• 2 return browned beef to the pot.
• 3 add the next 11 ingredients and bring to a boil.
• 4 cover, lower heat and simmer for 2 hours.
• 5 when meat is almost done, add the carrots, onions, and potatoes.
• 6 cover and cook until vegetables are tender.
• 7 if you want the stew thicker, mix 1/2 cup cold water with 1/4 cup flour.
• 8 push vegetables and meat to one side of the pan and stir in flour mixture into stew.
• 9 cook and stir until gravey thickens and boils.
• 10 remove bay leaves before serving.

Natillas

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 4 cups milk
• 1/2 teaspoon salt
• 2 teaspoons vanilla
• 1/3 cup flour
• 1 cup sugar
• 4 eggs, separated
• ground cinnamon

Recipe

• 1 in sauce pan warm milk.
• 2 in separate bowl beat egg yolks, add sugar, flour and salt.
• 3 temper mixture with about 1/2 to 1 c of warm milk.
• 4 add mixture to sauce pan and heat until boils and thickens.
• 5 add vanilla.
• 6 remove from heat.
• 7 in large bowl beat egg whites until stiff, fold mixture into egg whites.
• 8 sprinkle top with cinnamon.
• 9 place in fridge.
• 10 serve cold.

Lamb Green Chile Stew

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 4 cups chopped roasted chilies, skins and seeds removed
• 3 lbs cubed lamb shoulder
• 3 tablespoons masa corn flour
• 2 tablespoons oil
• 1 large yellow onion, chopped
• 2 tablespoons butter
• 32 ounces chicken stock
• 4 yukon gold potatoes, - 1/4 inch cubes
• 3 carrots, cut cross-wise into small chunks (optional)
• 2 ears corn, roasted on the grill (kernels) (optional)
• 1/4 cup roma tomato, chopped (optional)
• 8 -10 garlic cloves, chopped
• 2 tablespoons chopped fresh oregano
• 1 tablespoon chopped fresh thyme
• 1 teaspoon cumin seed, lightly toasted and ground
• salt or pepper
• 2 tablespoons masa harina flour (if needed to thinken)

Recipe

• 1 • dredge lamb cubes in masa flour in plastic bag until all pieces are coated.
• 2 • brown in oil in large dutch oven or pot - set aside.
• 3 • add butter to same pan, lightly cook onion until slightly colored (not browned) - then add garlic cook 1-2 minutes until aromatic.
• 4 • add small amount of chicken stock to browned bottom of pot/dutch oven - as stock heats up, scrape browned bits off of the pan to create a roux. after all bits are scraped, add remaining stock to pan.
• 5 • add remaining ingredients to same pan (except green chiles and added masa). bring to slow boil, then cover, reduce to simmer for about 30 minutes -- then add green chiles and cook until lamb is tender - a little over an hour is usually good - too long and the meat will toughen. make sure it never boils as it will cook too fast. sometimes i turn the stove off after about 40 minutes to make sure it cooks slowly.
• 6 • add salt/pepper to taste.
• 7 • after 45 minutes, check consistency - if it needs to be thicker slowly add a small amount of masa at a time and stir until thick - shouldn't be more than 2 tablespoons the chiles will breakdown into the roux while cooking. taste for heat - if you like it spicy, add a couple of diced serrano chiles. garnish with sour cream and cilantro. serve with corn bread or homemade tortillas -- and several tecate's or margaritas!
• 8 do not add beer like other recipes suggest - it will dilute the chile flavor and can add a bitterness. never used canned chiles as they don't have much flavor. new mexican chiles (big jims) are the best -- you can buy them online already roasted and peeled (www.newmexicanconnection.com) otherwise use fresh anaheims or big jims and roast on the grill until skins turn brown/black - place in a brown paper bag to steam the skins off. do not rinse them under water as it removes the flavorful oils. organic chicken stock is fine, but don't use low sodium.

Lavender Cooler

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 20
• 3 cups sugar
• 3 cups water
• 1/2-3/4 cup dried lavender flowers
• 4 cups lemon juice
• 8 cups cold water
• ice
• 1 sprig of spanish lavender or 1 sprig other fresh edible flower

Recipe

• 1 in a medium saucepan combine the sugar and the 3 cups water.
• 2 bring to boiling and reduce heat, stirring often, until the sugar is dissolved.
• 3 place the lavender flowers in a large bowl.
• 4 pour the syrup over the dried flowers.
• 5 let stand for 2 hours or until cool.
• 6 strain the syrup through a fine sieve, pressing on the flowers with the back of a wooden spoon to extract all the liquid.
• 7 cover and chill for up to 1 week.
• 8 to serve, in a very large pitcher or crock, measure 4 cups of the syrup.
• 9 add the lemon juice and 8 cups cold water.
• 10 stir well to combine.
• 11 serve over ice in tall glasses.
• 12 garnish with sprigs of lavender, if desired.
• 13 makes about 20 servings (6 ounces each).
• 14 enjoy!

Holy Moly! Guacamole!

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 2 avocados, ripe but not too soft
• 1/4 cup red onion, minced
• 2 garlic cloves, minced
• 1 -2 serrano pepper, minced
• 1/4 cup salsa
• 2 tablespoons fresh parsley (i prefer parsley) or 2 tablespoons fresh cilantro (i prefer parsley)
• 1 lime, juice of
• 1/4 teaspoon salt (or salt to taste)

Recipe

• 1 cut avocados in half, remove pit and scoop flesh out of shell with a spoon.
• 2 combine all ingredients in a bowl. using a fork, mash avacado until desired consistancy is reached. ***i like mine chunky, so i barely mash it at all -- just enough to incorporate all the ingredients.
• 3 chill in the fridge until ready to serve.
• 4 ***note*** to keep the guacamole from turning brown: cover entire surface of guacamole with plastic wrap, pressing down into the bowl so that there isn't any air between the plastic and the guacamole, especially around the edges. then cover bowl with another piece of plastic wrap.

Svenskt Vete Bröd - Swedish Coffee Bread

Total Time: 4 hrs 5 mins Preparation Time: 3 hrs 30 mins Cook Time: 35 mins

Ingredients

• 2 cups milk
• 1 compressed yeast cake
• 1/4 cup water, lukewarm
• 7/8 cup sugar
• 6 1/2 cups flour, sifted
• 15 cardamom seeds
• 1/2 cup shortening
• 1/2 teaspoon salt

Recipe

• 1 heat milk to scalding and let cool to lukewarm (80f).
• 2 soften yeast in lukewarm water.
• 3 add 2 tablespoons sugar and when dissolved, add to milk with three cups flour.
• 4 beat well and set aside to rise until doubled in bulk.
• 5 remove cardomom from seeds and grind very fine.
• 6 cream shortening and remaining 3/4 cup sugar until light.
• 7 add ground cardamom seeds and mix with sponge.
• 8 sift remaining flour with salt; add to sponge and knead into a smooth and elastic dough.
• 9 cover and let rise until double in bulk.
• 10 punch down and shape into rolls or loaves and place on a lightly greased pan.
• 11 let rise in a warm place until double in bulk, about 45 minutes.
• 12 while dough is rising, preheat oven to 375°f.
• 13 bake 35 minutes.

Devins Chicken Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 3 chicken breasts, shredded
• 6 sliced sandwich pickles (you can buy them in the jar)
• 3 tablespoons mustard
• 1/2 cup real mayonnaise (you can use whipped but real tastes better)
• 3 teaspoons sugar
• 1 teaspoon salt

Recipe

• 1 if using whole chicken breasts bake chicken at 350 for 35 minutes or until no longer pink.
• 2 put ingredients in food processor and mix until well blended.
• 3 if using pre-shredded chicken cut up pickles and mix all ingredients by hand.

Peach Melba Mousse

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 3 ripe peaches, peeled,pitted and quartered
• 2/3 cup raspberries, picked over
• 3 tablespoons peach brandy, plus a little more for garnish (or you could use juice)
• 1/3 cup granulated sugar
• 1 tablespoon unflavored gelatin
• 1/8 teaspoon almond extract
• 1/4 teaspoon salt
• 3 tablespoons fresh lemon juice
• 1/2 cup heavy cream, chilled
• 2 egg whites

Recipe

• 1 puree peaches and raspberries with peach brandy in a blender or the bowl of a food processor fitted with a steel blade (or use blender).
• 2 add sugar, gelatin, almond extract, salt and lemon juice, and blend well.
• 3 whip cream to soft peaks; fold into peach mixture and refrigerate for 1 hour or until just beginning to set.
• 4 beat egg whites until stiff.
• 5 stir half of whites into mousse, blending well.
• 6 fold in remaining egg whites, making sure there are no lumps.
• 7 spoon into individual dessert glasses or a serving bowl.
• 8 chill for 4 hours.
• 9 to serve, drizzle a few drops of peach brandy over each portion.

Swedish Almond Macaroons

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 24
• 1/2 lb almond paste (about 1 cup)
• 1 cup sifted powdered sugar
• 3/4 teaspoon vanilla
• 1/4 teaspoon salt
• 2 -3 egg whites
• sugar

Recipe

• 1 knead almond paste until soft; work in powdered sugar.
• 2 add vanilla and salt.
• 3 add egg whites, a little at a time, blending well after each addition. use just enough egg whites to make a soft dough that will hold its shape when dropped from a teaspoon.
• 4 line cookie sheets with unglazed brown paper.
• 5 drop paste onto sheets by teaspoonfuls, about 2 inches apart. or force through a cookie press into rounds.
• 6 sprinkle with sugar.
• 7 bake about 20 minutes at 300 degrees.
• 8 place macaroons on damp towel to loosen the brown paper and remove paper. cool on racks.

Peach Pie Fruit Salad

Total Time: 3 hrs 5 mins Preparation Time: 5 mins Cook Time: 3 hrs

Ingredients

• Servings: 10
• 21 ounces peach pie filling (wilderness)
• 16 ounces mandarin oranges, drained
• 16 ounces crushed pineapple, drained
• 10 ounces maraschino cherries, pitted, stemmed and drained
• 1 banana, sliced
• 1/2 cup coarsley chopped walnuts (optional)

Recipe

• 1 mix together pie filling, oranges, pineapple and cherries.
• 2 fold in banana (don't squish it!).
• 3 chill 3-4 hours.
• 4 (optional): fold in walnuts right before serving so they don't get soggy.

Rågbröd - Light Rye Bread With Raisins

Total Time: 3 hrs 45 mins Preparation Time: 3 hrs Cook Time: 45 mins

Ingredients

• 1 quart water, hot (the water leftover from boiling potatoes is called for)
• 1 cup sugar
• 1/4 cup butter
• 2 -3 tablespoons dark molasses
• 1 1/2 tablespoons salt
• 2 compressed yeast cakes
• 1/4 cup water, lukewarm
• 2 cups light rye flour
• 8 cups flour (amount is approximate)
• 2 cups raisins, scalded and drained very well
• melted butter

Recipe

• 1 to the potato water, add butter, sugar, molasses, and salt; let cool to lukewarm.
• 2 soften yeast in 1/4 cup lukewarm water; add to potato water mixture.
• 3 add rye flour, beat; add enough flour to manipulate, and raisins.
• 4 knead well until smooth and elastic.
• 5 cover and let rise until doubled.
• 6 punch down and form into loaves and place on greased baking sheets.
• 7 cut top of loaves with a few gashes of the knife and brush with butter.
• 8 let rise until doubled.
• 9 preheat oven to 400°f.
• 10 bake at 400f for 15 minutes, then reduce to 350f and bake for 30 more minutes.

Burrito Stack

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 12 ounces lean ground beef
• 1 onion, chopped
• 4 garlic cloves, minced
• 4 teaspoons chili powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne
• 1 (19 ounce) can red kidney beans, drained and rinsed
• 3/4 cup salsa
• 4 large flour tortillas
• 1 cup cheddar cheese or 1 cup monterey jack cheese, shredded
• 1/2 cup light sour cream
• 1 cup lettuce, shredded

Recipe

• 1 in nonstick skillet, cook beef, onion and garlic over medium-high heat, breaking up meat with wooden spoon, until meat is no longer pink, about 5 minutes.
• 2 add chili powder, oregano, salt and cayenne; cook for 2 minutes.
• 3 in large bowl, mash kidney beans; stir in 1/4 cup (50 ml) of the salsa.
• 4 add beef mixture; stir to blend.
• 5 place 1 tortilla on rimmed baking sheet; spread one-third of the beef mixture right to edge of tortilla then sprinkle with one-quarter of the cheese.
• 6 repeat layers twice.
• 7 top with remaining tortilla and cheese.
• 8 bake in 450°f oven until cheese is melted, 10 minutes.
• 9 slice into wedges; top with sour cream, lettuce and remaining salsa.

Easy Southwestern Stroganoff

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb ground beef
• 1 cup water
• 1 (16 ounce) jar thick & chunky salsa
• 2 cups uncooked pasta (4 oz.)
• 1/2 teaspoon salt
• 1/2 cup nonfat sour cream

Recipe

• 1 cook beef in a 10-inch skillet over medium heat, stirring occasionally, until brown, drain.
• 2 stir in water, salsa, salt and pasta.
• 3 heat to boiling, reduce heat.
• 4 cover and simmer about 15 min.
• 5 ,stirring occasionally, until pasta is tender.
• 6 stir in sour cream, cook until just hot.

Spinach And Turkey Skillet For 2

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 6 ounces turkey breast tenderloins
• 1/8 teaspoon salt
• 2 teaspoons olive oil
• 1/4 cup chopped onion
• 2 garlic cloves, minced
• 1/3 cup uncooked rice
• 3/4 teaspoon dried italian seasoning
• 1/4 teaspoon black pepper
• 1 cup reduced-sodium fat-free chicken broth, divided
• 2 cups torn fresh spinach leaves
• 2/3 cup diced plum tomato
• 3 tablespoons freshly grated parmesan cheese

Recipe

• 1 cut turkey tenderloins into bite-sized pieces; sprinkle with salt.
• 2 heat oil in medium skillet over medium-high heat. add turkey pieces; cook and stir until lightly browned. remove from skillet. reduce heat to low. add onion and garlic; cook and stir until tender. return turkey to skillet. stir in rice, italian seasoning and pepper.
• 3 reserve 2 tablespoons chicken broth. stir remaining broth into mixture in skillet. bring to a boil. reduce heat; simmer, covered, 14 minutes. stir in spinach and reserved broth. cover; cook 2 to 3 minutes or until liquid is absorbed and spinach is wilted. stir in tomatoes; heat through. serve with parmesan cheese.

Lamb Green Chili

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 3 lbs lamb shoulder, cut in 1-2 in cubes
• 1 red onion, diced
• 1 cup fresh cilantro, chopped
• 3 celery ribs, chopped
• 1 -2 cup green onion, chopped as garnish
• 4 tomatillos, diced
• 1 anaheim chili, diced with seeds
• 1 jalapeno pepper, dices with seeds
• 2 serrano peppers, diced with seeds
• 4 roma tomatoes, diced
• 4 -6 garlic cloves, diced
• 2 (4 ounce) cans diced green chilies
• 1 (4 ounce) can whole green chilies, drained and chopped
• 1 (14 ounce) can corn
• 1 (2 ounce) package fajita seasoning mix
• 1 tablespoon cumin
• 1 teaspoon chili powder
• 1 teaspoon cayenne powder (optional)
• 2 tablespoons rubbed sage
• 1 tablespoon oregano
• 1 teaspoon paprika
• 1 teaspoon basil
• 3 -4 cups chicken stock
• 1 cup beef stock

Recipe

• 1 prep all fresh ingredients and place into 2-3 bowls. 1 bowl for the peppers and 1 bowl for the rest (keeping the green onion in a separate bowl if desired as garnish).
• 2 heat 3 tablespoons oil, in a 5 quart skillet, over medium heat. season and toss lamb with all lamb seasonings above. place in skillet before oil begins to smoke. cook til lamb is medium rare to medium.
• 3 add all fresh ingredients, except peppers. stir, simmer for 2 minutes.
• 4 add all canned ingredients and seasonings, stir and simmer for 3 minutes.
• 5 add peppers and simmer for an additional 2 minutes.
• 6 move to 6-8 qt crock pot and add stock, simmer over med-low heat for at least 30 minutes but as much as 6 hours.
• 7 optional: you may salt to taste and add cheddar cheese if desired (i always desire a little cheese). i also recommend you add cheese on a per bowl basis, not to the whole pot.