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4 boneless chicken chests, cut into 1 inch cubes 1 package (10 oz) frozen whole kernel corn, thawed 1 can (14oz) diced tomatoes, undrained 1 can (4oz) sliced black olives, drained 1 package taco seasoning mix 1 package (6oz) corn muffin mix plus ingredients to prepare mix ¼ cup (1 oz) shredded cheddar cheese 1 green onion_ thinly sliced Preheat oven to 400 degrees. Brown meat in large skillet on high heat 6-8 minutes or until meat is no longer pink, breaking meat apart with spatula. Pour off drippings and add corn, tomatoes, olives, and seasoning mix to meat. Bring to a boil over medium heat, stirring constantly. Pour into deep 9-inch pie plate; smooth top with spatula. Prepare corn muffin mix according to package directions. Spread evenly over meat mixture. Bake 8 to 10 minutes or until golden brown. Sprinkle with cheese and onion_ Let stand 10 minutes before serving. 1/2 cup chopped onion_ 1/4 cup chopped bell pepper 1/4 cup drained crushed pineapple 1/4 cup sliced water chestnuts 2 eggs 1 1/2 lb ground beef 1/2 lb ground pork 1 tsp dry mustard 1/4 cup milk 1/4 cup catsup In large bowl beat, eggs slightly with a fork. Lightly mix in ground meats, then, bread crumbs, onion_ bell peppers, pineapple and water chestnuts. (Meat will be more tender if you handle as little as possible.) Add dry mustard, milk and catsup then combine lightly but well. Put mixture in a 9" x 5" x 3" loaf pan. Smooth out cracks in meat because they will widen when baked. Run a knife or spatula around the edge of the pan. Bake for 1 hour at 400 degrees. Makes 6 servings. I serve with rice, sweet and sour sauce (you can purchase already made in the grocery stores) and garnish with pineapple rings. 1 lb. Ricotta Cheese 1 egg 1 lb. Italian Sausage 2 lb. Ground Beef 3 (26oz) Jars of Ragu Roasted Garlic Spaghetti Sauce 3/4 cup Red Wine or Water 3 lb. shredded Mozzarella Cheese 3/4 cup Grated Parmesean Cheese Cook, drain and crumble hamburger and italian sausage. Preheat oven to 350 degrees. In a small bowl combine the ricotta cheese and 1 egg, mix well. In the bottom of a 10.5"x14.5" lasagna pan spread 1/2 jar of Ragu. Then lay 1/3 of the uncooked lasagna noodles on top of the sauce. Pour the wine or water in the remaining half of the Ragu and shake, then pour over the first layer of noodles. Spread 1/3 of the meat mixture, sprinkle 1/3 of the parmesean cheese, 1/3 of ricotta mix and 1/3 of mozzarella cheese. Repeat layering and cover tightly with aluminum foil. Bake about 1 hour and 15 minutes, til hot and bubbly. Let stand covered for 15 minutes. Makes 15 servings. seasoning salt garlic powder pepper Worcestershire Sauce Lay brisket in large sheet of foil. Sprinkle with seasoning salt, garlic powder, Worcestershire Sauce & pepper. Bake unwrapped in 450 degree oven for 30 min. Wrap brisket in foil & put in pan with sides encasing the juices during baking. Bake 7-8 hr. at 225 degrees. Remove juices & add water to make 2 cups liquid. Chill brisket, then slice thin & return to pan. Pour sauce over all. Heat till bubbly & serve on a roll. Sauce: 1 cup catsup 1/2 cup Worcestershire Sauce 3/4 cup brown sugar 1 Tbs. lemon juice & the 2 cups of saved juices 6-8 green onions_ chopped fine 1 (8oz) can tomatoe sauce 1/4 cup oil 2 Tbs. Ortega green chili peppers, chopped fine 1 tsp. minced garlic 1 lb. grated cheddar cheese 1/2 cup chopped pepperoni Mix all ingredients. Spread on muffin halves and freeze on trays for about 1 hour then stack in bags. Take from freezer and bake on a baking sheet in a 300 degree oven for about 15 minutes. Serve hot. Can be cut into quarters and served as appetizers. 1/2 cup chopped onion_ 1/2 cup chopped green pepper 2 sm. pkg. Spaghetti Sauce mix 15oz can chopped tomatoes 6 oz. can tomatoe paste 1/2 cup red wine 1/4 cup water 8 oz. mostaccioli (macaroni) 12 oz. grated cheddar cheese Brown meat, add onion_ green pepper. Cook until tender. Stir in sauce mix, tomatoes, tomatoe paste, wine, water & simmer 1 hr. Cook mostaccioli according to pkg. directions. Combine meat sauce & mostaccioli. In 3 qt. casserole layer 1/2 of the mixture & 1/2 of the cheese, rest of mix & other half of cheese. Bake at 350 degrees for 30 min. uncovered. Recipe can be doubled to serve 8-10 people. 4 oz. Whole wheat elbow macaroni 1 Tablespoon butter 1 onion_ chopped 2 cloves garlic minced 1 bell pepper, diced (I use green) 1/2 cup low fat milk 6 oz. Velveeta cheese, cubed 3 oz. Fat free cream cheese, cubed 1 tablespoon Dijon mustard pinch of cayenne pepper pinch of thyme 6 slices of cheddar cheese 1/3 cup crushed cornflakes 1/4 cup parmesan cheese Bring a large pot of water to a boil and cook the macaroni until just tender, about 10 minutes. Drain and rinse then return to the pot, set aside. In a skillet melt the butter and add onion and bell pepper, saute til tender. Add the garlic and saute 2 more minutes. Add the milk and continue to stir for 5 minutes. Add cubed velveta cheese and cream cheese and then whisk in mustard, thyme and cayene pepper. Mix pasta and sauce mixture and pour half into a 3 quart casserole, lay the slices of cheddar cheese and then pour the other half of pasta and sauce mixture on top. Sprinkle cornflakes and parmesan cheese on top and bake uncovered at 350 degrees for about 30 minutes. 
1/3 cup vegetable oil 1/3 cup red wine vinegar 1 package Lawry's Taco Spices and Seasonings or any taco seasoning mix One 7 oz. can whole kernel corn, drained 2/3 cup sliced celery 2/3 cup shredded carrot 2/3 cup red or orange bell pepper 2 small cans sliced black olives, drained 1/2 cup chopped red onion_ 2 tomatoes, wedged and halved (optional) In a large pot, cook potatoes in boiling water until tender, about 40 minutes, drain and cool slightly. Cut potatoes into cubes. In a small bowl combine oil. vinegar and taco seasoning mix then pour over cubed potatoes and toss gently to coat. Cover and refrigerate atleast an hour. Gently fold in remaining ingredients and chill throughly. Makes 10 servings. 12 oz. can of albacore tuna (drained) 1 can sliced black olives (drained) 1 chopped bell pepper 1 chopped med. red onion_ 4 large dill pickles (chopped) 2 hard boiled eggs (chopped) 1/2 lb. cheddar cheese (cubed) Mayonnaise, Salt and Pepper to taste Mix all ingredients and chill for several hours. I fix it for dinner alot when it's too hot to cook. assorted salad greens 4 or 5 green onions_ scallions), sliced 2-3 stalks celery sliced small can of mandarin oranges, drained 1 avocado, cubed glazed almonds croutons Glazed almonds: I found some already made in the produce section at the store. Sunkist makes them and the name is Almond Accents, honey roasted sliced almonds. Or you can make your own, recipe follows. 1/2 cup sliced almonds 2 Tbsp. sugar Caramelize over med. heat, stirring constantly. Cool on foil then break into pieces and toss in salad. Dressing: 1/4 cup sesame oil 2 Tbsp. white vinegar 1/2 tsp. salt 1 1/2 tsp. sugar a few drops of tabasco sauce Shake and refrigerate. Just before serving put all but the dressing in a bowl. Pour on dressing and toss. Great summer meal served with a baguette. 
1 stick of margarine 1 cup light brown sugar 1/4 cup light Karo syrup 1 tsp. baking soda 1 large brown grocery bag Pop popcorn and place in large paper bag. Combine margarine, brown sugar and Karo syrup in a 1 3/4 quart microwave casserole. Cook on high 5 minutes; stirring once after 2 1/2 minutes. Stir in baking soda. Mixture will foam! Pour over popcorn in bag and cook on high 1 minute. Stir, cook 1 more minute; stir again. Cool on a baking sheet, break apart and store in airtight container. 3/4 cup vegetable oil 3/4 cup water 4 eggs 1 small pkg. lemon jello 1 tsp. lemon extract Mix together, cake mix, oil, water, eggs, jello and extract together. Pour into 13' x 9' pan and bake according to cake mix directions. While cake is hot, pierce with a fork and drizzle glaze over the top. GLAZE: 1 1/2 cups powdered sugar juice of 2 lemons 4 cups sugar 4 tsp.baking soda 1 tsp. salt 3 tsp. pumpkin pie spices 3 slightly beaten eggs 1 cup vegetable oil 1 can of pumpkin ( 3 cups) 1 1/2 cups chopped nuts 1 1/2 cup raisens In a large bowl mix flour, sugar, baking soda, salt and spices. Add oil, egg and pumpkin, mix well. Add raisens and nuts, mix well. Divide into 3 greased loaf pans (9 1/2" x 5 1/2" x 3"). Bake at 325 degrees for 1 1/2 hours. Let cool on wire rack before removing from pans.
3/4 cup chopped pecans or walnuts 3/4 cup butter or margine, softened Mix together to make a dough (don't over mix), press down in bottom of 9 x 13 pan. Bake at 350 degrees for 15 minutes. Let cool in the pan. 8 oz. cream cheese (softened) 1 cup powdered sugar 12 oz. cool whip Mix cream cheese, sugar and half of the cool whip together and spread on colled crust. One 3 1/2 oz. package vanilla instant pudding One 3 1/2 oz. package chocolate instant pudding 3 cups milk Beat all together til slightly thickened. Spread on top of the other mixture. Put rest of the cool whip over this layer and sprinkle with chopped nuts. Then drizzle top with hershey chocolate syrup and refrigerate for atleast 2 hours. All my sons friends love this dessert, even those that don't like nuts.
1 1/4 cup flour 1 1/2 cup rolled oats 1 cup brown sugar (packed) 1 tsp. baking soda 1/2 tsp. salt 1 cup butter or margarine Measure flour, oats, sugar, soda and salt into a large bowl. Cut butter into the ingredients until crumbly. Press about 1/2 to 2/3 of the mixture into a greased 9" x 9" pan. Filling: 1/2 pound dates, cut up 1/2 cup granulated sugar 2/3 cup water In saucepan combine dates, sugar and water. Bring to a boil then reduce heat and simmer until mushy. If mixture becomes too dry before dates have softened enough, add a bit more water. If you find you have too much water, don't worry, just let it simmer a bit more. Spread the date filling over the first layer of crumbs in the pan then sprinkle remaining part of crumbs over this. Press down lightly. Bake 30 minutes in oven at 350 degrees. When cool cut into 36 squares. This recipe is not nearly as messy to eat. The crumbs hold together well. 
1/2 cup chunky peanut butter 1/2 cup packed brown sugar 1/2 cup granulated sugar 1 well beaten egg 1 & 1/4 cup flour 1/2 tsp. baking powder 3/4 tsp. baking soda 1/4 tsp. salt Preheat oven to 350 degrees. Cream shortening & peanut butter. Add sugars gradually & mix in the egg. Add dry ingredients & mix well. Form into balls, about the size of walnuts & place on a lightly greased cookie sheet. Press balls down with a floured fork in a criss cross pattern. Bake 13 minutes. Cools on racks. Makes 2 dozen. I always double the recipe because they get eatten fast...
1/2 cup Crisco Shortening 1 cup brown sugar 1 1/3 cup white sugar 4 eggs 1 tablespoon vanilla 1 teaspoon lemon juice 3 cups flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1/2 cup quick cook oatmeal 2 large packages (12oz. each) semisweet chocolate chips 2 cups nuts (pecans or walnuts) In large bowl beat butter, shortening, and sugars with electric mixer on high until very light (about 5 minutes). Beat in vanilla and lemon juice. In another bowl, stir together flour, baking soda, salt, cinnamon and oatmeal. Gradually add to butter mixture, blending thoroughly. Stir in chocolate chips and nuts. Use 1/4 cup dough for each cookie, these are large (meal sized, hehe). Drop dough onto lightly greased baking sheet, spacing about 3 inches apart. For soft cookies, bake in a 325 degree oven for 17 to 19 minutes or until light golden brown. For crisp cookies, bake in a 350 degree oven for 16 to 18 minutes. Cool on rack, store in airtight container, makes about 3 dozen huge cookies. Enjoy!!!
1 cup sugar 1 cup packed brown sugar 1-1/2 teaspoons vanilla extract 2 eggs 2 cups sifted all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups uncooked oats 1 cup flaked coconut 3/4 cup crisp rice cereal Preheat oven to 375ºF. Cream Crisco, sugars, and vanilla extract in a large mixer bowl. Add eggs, one at a time, heating well after each addition. Combine flour, baking powder, baking soda, and salt; add gradually to creamed mixture, mixing until blended. Stir in oats, coconut, and rice cereal. Drop batter by teaspoonfuls about 2 inches apart onto ungreased cookie sheets. Bake at 375ºF for 10 minutes. Makes 6 dozen cookies
1 1/2 cups sugar 2 eggs 1 teaspoon baking soda 2 3/4 cups all purpose flour 1/4 teaspoon salt 2 teaspoons Cream of Tarter 1/2 cup sugar with 2 teaspoon cinnamon stirred in. Cream together the butter and sugar. Add the eggs one at a time, mixing well after each. Mix all dry ingredients together and add them to the egg mixture 1/3 at a time, mixing well after each addition-blocked- dough will be soft and sticky. Refrigerate the dough for at least 1 hour. Shape the dough into small balls (the size of a large marble) and roll them in cinnamon sugar. Place them on a parchment paper lined cookie sheet about 2 inches apart and flatten them slightly-blocked-s will spread out as they bake. Bake at 400 for 10 to 12 minutes or until lightly browned around the edges, but still soft. Remove from cookie sheet immediately as the cookies will stick if allowed to cool on cookie sheet. Recipe makes about 6 dozen cookies. These cookies freeze well! 1/2 cup shortening 2 eggs 1 lb. can pumpkin 2 & 3/4 cups flour, sifted 1 tablespoon baking powder 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon salt l/4 teaspoon ginger 1 cup raisins 1 cup pecans, chopped Preheat oven to 400. Mix sugar, shortening, eggs, and pumpkin thoroughly in a large bowl. Sift dry ingredients and add to pumpkin mixture. Blend well, Add raisins and pecans. Drop batter by teapoonsful on ungreased baking sheets. Bake 12 to 15 minutes or until lightly browned. Remove from oven. Makes about 6 dozen
3/4 cup brown sugar 3/4 cup white sugar 2 eggs 2 teaspoon vanilla extract 2 1/4 cups all purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 cups of whatever flavour (eg. Choco Chips, Nuts..whatever) I add 1 teaspoon of Nutella chocolate spread if I am making chocolate cookies Preheat your oven to about 350 degrees.
1 cup brown sugar 1 cup white sugar 2 eggs 1 teaspoon vanilla 1 1/2 cups flour 1 teaspoon baking soda 1 teaspoon salt 3 cups quick cook oatmeal 1 cup nuts (pecans or walnuts) 2 cups of coconut, candied fruit, raisins, dried cherries or dried cranberries. I like raisins. Cream shortening and sugars; add eggs and vanilla. Add flour, baking soda and salt. Add oatmeal, nuts and raisins (or whatever you like). Use teaspoon to drop on cookie sheet. Bake 10 minutes at 350 degrees. Do not overbake. Remove from the oven while still soft, cool on wirerack. |
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