August 31, 2010

Mexican Taco Sandwiches

1 lb. ground chuck
1/2 cup. chopped onion
1 cup.(8oz) tomato sauce
1 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. chili powder
1/8 tsp. garlic powder
1-1/2 cups. corn chips, crushed
10 to 12 hamburger buns, split and toasted
1/2 medium head lettuce, shredded
2 tomatoes, peeled and diced
3/4 cup american cheese, shredded
1 bottle hot sauce

       In skillet brown meat and onion, till meat is done and onion is tender. Add tomato sauce, Worcestershire sauce, salt, chili powder and garlic powder; mix well and simmer 10 minutes.
       Fold in crushed corn chips, Immediately spoon mixture onto bottom halves of buns. Top with lettuce, tomato, cheese, and  5 shakes of hot pepper sauce and top with buns.
Makes 10 to 12 sandwiches

Pumpkin Pecan Cake

2 cups crushed vanilla wafers (about 50)
1 cup chopped pecans
3/4 cup butter or margarine, softened


1 box (18-1/4 oz) spice cake mix
1 can (16oz) solid pack pumpkin
1/4 cup. butter or margarine, softened
4 eggs

Filling / Topping:

2/3 cup. butter or margarine, softened
1 pkg. (3oz) cream cheese, softened
3 cups. confectioner's sugar
2 tsp. vanilla extract
1/2 cup. caramel ice cream topping

In a mixing bowl on medium speed, beat the wafers, pecans and butter until crumbly, about 1 minute. Press into three greased and floured 9 inch. round cake pans. In another mixing bowl, beat cake mix, pumpkin, butter and eggs for 3 minutes. Spread over crust in each pan. Bake at 350 F. for 30 minutes or until a wooden pick inserted near the center comes out clean.

   Cool in pans 10 minutes; remove to wire racks and cool completely. For filling, combine butter and cream cheese in a small mixing bowl. Add sugar and vanilla; beat on medium until light and fluffy, about 3 minutes. Thinly spread between layers (crumb side down) and on the sides of cake. Spread caramel topping over top of cake, allowing some to drip down the sides. Store in the refrigerator. 16-20 serves

White Wine Tilapia

This recipe contains typical Mediterranean ingredients such as garlic, basil and wine. During the summer season, you can place the aluminium foil packages on your outdoor grill and enjoy a Mediterranean alternative to traditional BBQ recipes. During the winter, cook the dish in a tightly covered baking dish in the oven at 425 degrees F (220 degrees C) for roughly 20 minutes.
  • 4 (4 ounce) tilapia fillets
  • Salt to taste
  • Freshly ground black pepper to taste
  • 4 tablespoons of butter
  • 3 cloves of garlic
  • 2 tomatoes
  • 4 fresh basil leaves
  • 1 cup of white wine
  1. Preheat the grill.
  2. Place the tilapia fillets side by side on a large piece of aluminum foil.
  3. Season with salt and pepper.
  4. Place one tablespoon of butter on top of each tilapia fillet.
  5. Mince the garlic cloves.
  6. Chop the tomatoes
  7. Chop the basil leaves.  
  8. Sprinkle garlic, tomatoes and basil over the fish.
  9. Pour white wine over the dish.
  10. Fold up the aluminium foil and turn it into a sealed package.
  11. Place the package on a cookie sheet; this makes it easier to transport it to the grill and back.
  12. Place the package on the preheated grill and cook until the fish can be easily flaked with a fork. This will normally take around 15 minutes.
  13. Be careful when you open the package; the steam is HOT. 

Shredded Beef and Jalapeños

Prep: 15 mins. - Cook: 10-12 hours. - Servings: 8-10

      1 (5lb) beef chuck roast
      3 cloves garlic, crushed
      1 T. paprika
      1 T. celery salt
      1 T. garlic powder
      1 T. parsley flakes
      1/2 T. pepper
      1/2 T. chili powder
      1/2 T. cayenne pepper
      1/2 tsp. seasoned salt
      1/2 tsp. dry mustard
      1/2 dried tarragon
      4 oz. beer
      1-1/2 T. Worcestershire sauce
      4 T. hot pepper sauce
      2 tsp. liquid smoke flavoring
      1 Lg. onion, chopped
      1 green bell pepper, chopped
      2 jalapeños peppers, seeded and chopped
      8 to 10 hamburger buns

         Trim excess fat from chuck roast, Using a sharp knife, poke 1" deep holes in several places on surface of roast. Press some of crushed garlic into each hole.
         In a small bowl, combine paprika, celery salt, garlic powder, dried parsley, cayenne pepper, seasoned salt, dry mustard and dried tarragon. Mix until well combined. Rub mixture entirely over surface of roast. Place roast in slow cooker.
        In a medium bowl, combined beer, Worcestershire sauce, hot pepper sauce, and liquid smoke flavoring.
Mix well and pour liquid over roast in slow cooker. Place chopped onion, chopped green pepper and chopped jalapeño around roast.
        Cover and cook on low setting for 10-12 hours. Shred beef by removing roast to a platter and pulling meat apart with two forks. Return shredded meat to slow cooker and mix well. To serve, use a slotted spoon to place shredded beef, onions and peppers on hamburger buns.

Cheesecake Topped Brownies

Prep. Time : 20  minutes - Bake Time : 40 to 45 minutes.

1 (21 or 23.6oz) pkg, fudge brownie mix
1 (8oz) pkg. cream cheese, softened
2 T. butter or margarine, softened
1 T. cornstarch
1 (14oz) can. Eagle Brand Sweetened Condensed Milk
1 egg
2 tsp. vanilla extract
Ready to spread chocolate frosting

Preheat oven to 350 F. Prepare brownie mis as package directs. Spread into well greased 13 x 9 inch baking dish. In large mixing bowl, beat cream cheese, butter and cornstarch until fluffy.

Gradually beat in Eagle Bran. Add egg and vanilla;beat until smooth. Pour cheesecake mixture evenly over brownie batter.

Bake 40 to 45 minutes or until top is slightly browned. Cool. Spread with frosting. Cut into bars. Store covered in refrigerator.
Makes 36 to 40 bars.

Kitty Wells
Perris, California
"a friend of My Parents"

August 30, 2010

Chili Beef Potato Soup

1/2 lb ground beef
1/2 cup chopped onion
1/2 cup chopped celery
1 16oz can tomatoes, cut up
2 cups diced, peeled potatoes
1 10-1/2 oz. can condensed beef broth
1-1/3 cups water
1 tsp. chili powder
1/2 tsp. Worcestershire sauce
1/2 tsp. salt
1 cup cooked peas or green beans

      Brown meat in large saucepan. Drain off fat. Add onion and celery; cook till vegetables are crisp tender. Stir in tomatoes, potatoes, beef broth, water, chili powder, salt and Worcestershire sauce. Cover and cook till potatoes are tender, about 15 minutes. Stir in beans or peas; heat through.
Makes 6 servings.

Marinated Grilled Tilapia

4 Tilapia fillets

¾ c. olive oil
½ lemon, juiced
1 Tbls. oregano
½ tsp. black pepper
¼ c. red wine/balsamic vinegar
½ c. finely chopped parsley
2 cloves garlic, minced
2 dashes Tabasco

Combine all ingredients, except fillets, in a large jar and shake well.
 Marinate fish in the marinade for 30 minutes. Remove fillets from marinade.
 Place fillets on hot grill elevated above coals.
 Cook 2-3 minutes per side. Makes 4 servings. 

SHORT CUT: Use your favorite Italian dressing or barbecue sauce in place of the marinade recipe.

Baked Tilapia with White Wine & Herbs

  • 2 fresh Tilapia fillets, approximately 8-10oz each
  • 150ml (1/4pint) medium white wine
  • 1-2 cloves garlic, finely chopped
  • 4 tablespoons freshly chopped mixed herbs
  • 6 salad onions, diagonally sliced
  • salt and freshly ground black pepper
  • 1/2oz butter
  • 1 teaspoon cornflour, blended with a little cold water
  • 2 tablespoons creme fraiche

  • Arrange the Tilapia side by side in a lightly oiled roasting tin or ovenproof dish.
  • Pour over the wine, then sprinkle over the chopped garlic, most of the herbs, the salad onions and seasoning to taste. Place half the butter on each fish.
  • Cover with a sheet of lightly oiled foil, seal in the fish then bake in a preheated oven 350F, for 30-35 minutes.
  • Transfer the Tilapia to a serving dish and keep warm. Pour the juices into a pan, stir in the blended cornflour and simmer for 2 minutes. Stir in the creme fraiche, pour over and serve immediately, sprinkled with the remaining herbs.
  • Cooking Time: Approximately 35 minutes Serves: 2 

August 29, 2010

Tilapia Matanzas

4-6 Tilapia fillets
2 beaten eggs
4 oz. Crabmeat
1/4 c. softened butter
1 T. lemon juice
1 T. oil
Dash of Hot Pepper Sauce
Pinch of Salt

Add Lemon juice, hot pepper sauce, and salt to softened butter and whip smooth. Place aside. Add oil to a saute pan and bring to medium-high heat. Dip each fillet in egg and sauté for 2 minutes on each side. Place fillet on plate and top with 1 oz. Crabmeat. Finish with a dollop of lemon butter sauce. Place under broiler for 1 minute. Makes 4 servings.

Barbecue Meatloaf

2 to 2 1/2 pounds ground chuck
1 can tomato soup, divided
1 egg, slightly beaten
1 cup crushed Ritz crackers
2 tablespoons honey
1 tablespoon plus 2 teaspoons Worcestershire sauce, divided
2 tablespoons dried minced onions
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
2 teaspoons prepared mustard
2 tablespoons brown sugar

Combine ground chuck with half of the tomato soup, egg, crackers, honey, 2 teaspoons Worcestershire sauce, onions, salt, and pepper. Mix well and form into a ball. Place a crinkled length of aluminum foil in the crock pot so the ends extend an inch or so out of the pot. Place the meatloaf in the pot (the foil will make it easier to lift the meatloaf out and keep it out of the drippings).
Combine remaining soup, 1 tablespoon Worcestershire sauce, the water, mustard, and brown sugar. Whisk together and pour over the meat loaf. Cover and cook on low for 8 to 10 hours. Serves 4 to 6.

One Dish Chicken Dinner

Prep: 15-20 mins. - Cook: 10-12 hrs. - Servings: 6

2 med. carrots
1 med. cabbage
1 (10oz) pkg. frozen pearl onions
2 lbs. small red potatoes, halved
1/4 C. butter
6 chicken breasts
salt and pepper to taste
1/3 C. plus 1/4 C. four divided
1-3/4 C. apple juice

    Coarsely chop the carrots and cabbage. Place half of the chopped carrots, half on the chopped cabbage, half on the frozen pearl onions and half of the potatoes in slow cooker.

    In medium skillet over medium heat, melt butter. Season chicken breasts with salt and pepper to taste. In a medium  shallow bowl, place 1/3 cup flour. Dredge chicken breasts in flour until evenly coated. Place coated chicken breasts in skillet and heat, turning once, until lightly browned. Place chicken over vegetables in slow cooker. Place remaining vegetables over chicken.

    In a medium bowl, combine apple juice an remaining 1/4 cup flour, mixing until well combined. Pour mixture over ingredients in slow cooker. Cover and cook on low setting for 10-12 hours.

August 28, 2010

Picnic Potato Squares

2 pkgs. (1/4 oz.ea.) unflavored gelatin
2-1/4 cups milk, divided
1 cup. mayonnaise
1 Tbsp. prepared mustard
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
2-1/2 cups. cubed red potatoes, cooked and cooled
1/2 cup. shredded carrot
1/2 cup. thinly sliced celery
1/32 cup. chopped dill pickle
2 Tbsp. diced onion

    Place the gelatin and 1 cup of milk in a saucepan; Let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved. Remove from the heat; Stir in mayonnaise, mustard, sugar, salt, pepper and remaining milk until smooth. Chill until partially set.
    Fold in potatoes, carrot, celery, pickle and onion. Pour into an ungreased 8 inch. square dish. Chill until firm. Cut into squares.
9 square servings.

Southwestern Enchiladas

Prep: 10 mins. - Cook: 12 hours + 30 mins. - Servings: 18-24

2 lbs. tri-tip steak, cut into chunks
1 C.water
1/4 C. tequila
1 clove garlic, minced
1 Serrano Chile, diced
Salt and Pepper to taste
5 (7oz) cans. tomatillo sauce
1-1/2 C. tomato sauce
1 lb. shredded pepper jack cheese
3 (15oz) cans. black beans, rinsed and drained
1 (7oz) can. diced chilies, drained
24 (10-inch) flour tortillas

   Combine steak chunks, water, tequila, minced garlic and diced Serrano Chile in slow cooker. Season with salt and pepper to taste and mix well. Cover and cook on low setting for 12 hours, or until steak is very tender. Remove steak from slow cooker and shred into pieces.

   Preheat oven to 350 F. In a medium saucepan over medium heat, combine tomatillo sauce and tomato sauce, stirring constantly, until heated throughout. Add 1/4 cup of shredded pepper jack cheese. In a separate saucepan over medium heat, cook drained black beans until heated throughout.

   Fill each tortilla with some of the sauce mixture, black beans, shredded steak. Add a few diced Chiles to each and roll to enclose ingredients. Arrange enchiladas in two 9 x 13" baking dishes.
   Sprinkle any remaining cheese and diced Chiles over enchiladas and pour any remaining sauce over enchiladas. Cover pans with aluminum foil and bake in oven for 15 minutes.
Serve immediately.

August 27, 2010

Hocks and Beans

4 large smoked ham hocks
1 (28oz) can pork and beans in tomato sauce
1 large unpeeled apple, diced
1 medium onion, chopped
1/4 cup. catsup
1/4 cup. light or dark molasses
2 tsp. prepared horseradish

      Place hocks in Dutch oven. Combine remaining ingredients. Pour over hocks. Bake, uncovered at 325 F. till tender, about 2 hours; stir occasionally.
Serves 6

August 26, 2010

Super Brownies

1/2 cup butter or margarine
1-1/2 cups sugar
4-2/3 cups (28oz) semi-sweet chips, divided
3 Tbsp. hot water
4 eggs
5 tsp. vanilla extract
1-1/2 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
2 cups. coarsely chopped macadamia nuts or pecans,divided

    In a saucepan over medium heat, melt butter and sugar. Remove from the heat; stir in 2 cups chocolate chips until melted. Pour into a mixing bowl; beat in water. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour, baking soda and salt; beat into the chocolate mixture until smooth. Stir in 2 cups of the chocolate chips and 1 cup of nuts. Pour into a greased 13 x 9 x 2 baking pan. Sprinkle with remaining chips and nuts. Bake at 325 F. for 55 minutes or until the center is set( do not over bake)
about 3-1/2 Dozen.

Black Forest Brownie

Need a quick, delicious dessert for the chocolate lovers in your family. This one is a winner! 

Serving: 12
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
1 pkg. (18 oz.) Nestlé® Toll House® Refrigerated Brownie or Walnut Brownie Bar Dough
1 container (21 oz.) cherry pie filling, warmed
Whipped cream
1 bar (2 oz. total) Nestlé® Toll House® Semi-Sweet Chocolate Baking Bar, grated

1. Bake brownies according to package directions. Cool completely in pan on wire rack; invert onto serving platter. Cut into pieces.

2. Top brownie with pie filling, whipped cream and grated chocolate.

note: not My recipe, I came across this recipes.

August 25, 2010

Tilapia With Lemon and Capers

4-6 Tilapia Fillets
3 large lemons
2 c. milk
1 c. flour
6 Tbls peanut oil
5 Tbls. unsalted butter
1/4 c. dried capers
2 Tbls. fresh chopped parsley

Peel lemons removing inner white membrane. Cut into segments and dice. Season flour with salt and pepper. Dip fillets in milk and coat with flour. Heat oil in large skillet, sauté fillets, brown on both sides for 4 to 5 minutes. Transfer to serving dish, keep warm. Wipe out skillet, add butter, brown slightly. Stir in lemons and capers and parsley, spoon over fish. Makes 4 servings.

Pan-Fried Tilapia

4-6 Tilapia fillets
3 Tbls. flour
4 Tbls. peanut oil
4 Tbls. butter
1 lemon juiced
1 Tbls. finely chopped parsley
salt and pepper to taste

Season Tilapia with salt and pepper. Dust portions lightly with flour. Sauté the fish in peanut oil until they are nicely browned and cooked all the way through (about 2-3 minutes per side). When done, remove Tilapia, drain oil, add lemon juice, butter and parsley. Whisk to blend. Pour over Tilapia and serve. Makes 4 servings.

Baked Tilapia with Tomatoes & Olives

  • 6 Tilapia fillets
  • 1/4 cup extra-virgin olive oil
  • 4 sprigs of fresh thyme
  • 3 tomatoes, peeled, seeded and chopped
  • 1/2 cup coarsely chopped green olives
  • 1/4 tsp. dried hot red pepper flakes
  • 2 garlic cloves, minced
  • 1/2 cup finely chopped red onion
  • 1 T. fresh lime juice

  1. Preheat the oven to 400 degrees.
  2. Lightly oil a shallow baking dish large enough to hold the fillets in one layer.
  3. In a bowl stir together the oil, the thyme, the tomatoes, the olives, the red pepper flakes, the garlic, the onion, and the lime juice.
  4. In the prepared baking dish arrange the fillets, skin sides down, season them with salt, and spoon the tomato mixture over them.
  5. Bake the fish, uncovered, in the middle of the oven 15 to 20 minutes, or until it just flakes.
Serves: 6
Recipe from Rebecca Radnor and the American Tilapia Association

August 24, 2010

Tilapia Popeye

4-6 Tilapia fillets
10 oz. fresh, cleaned spinach
1/4 C. softened butter
1 T. lemon juice
1 T. chopped parsley
1/2 t. salt
Dash of hot pepper sauce

Poach Tilapia for 5-6 minutes. Steam Spinach for 1-2 minutes. Add remaining four ingredients to the softened butter, whip smooth. Arrange spinach on a plate. Then place Tilapia on top of the spinach. Finish with a dollop of the lemon butter on each fillet.
Makes 4 servings.

Beef and Cheddar Quiche

3/4 lb. ground chuck
1 unbaked pastry shell (9inch)
3 eggs, beaten
1/2 cup mayonnaise
1/2 cup milk
1/2 cup chopped onion
4 tsp. cornstarch
1 tsp. salt
1/2 tsp. pepper
2 cups (8oz) shredded cheddar cheese, divided

In a skillet, cook the beef until browned. Meanwhile, line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 F. for 5 minutes.

 bake for 5 minutes more. Set aside. Drain beef; place in a large bowl. Add the eggs, mayonnaise, milk, onion, cornstarch, salt, pepper, and 1 cup of cheese. Pour into crust.

Bake at 350 F. for 35-40 minutes or until a knife inserted near the center comes out clean. If necessary, cover the edges of the crust with foil to prevent over-browning.
Sprinkle with remaining cheese. Let stand 5-10 minutes before cutting. 6-8 servings.

August 23, 2010

Tilapia Parmesan Saute

4-6 Tilapia fillets
1 Tbls. olive oil
¼ cup grated Parmesan cheese
2 Tbls. parsley flakes
2 Tbls. butter
1 Tbls. lemon juice
1 tsp. garlic powder

Mix Parmesan cheese, garlic powder, parsley flakes; set aside. Heat a large saute pan and add olive oil, butter, and lemon. Saute fillets 2-3 minutes per side until white and flaky. Sprinkle cheese mixture on fillets and saute each side for another minute, then serve. Makes 4 servings.

Speedy Beef Burgers

1 egg
1/2 cup finely crushed saltine crackers
1/4 cup catsup
2 tsp. Worcestershire sauce
1/2 tsp. onion powder
1/4 tsp. salt
Dash of pepper
1 lb. ground beef
1 T. shortening
1 (10-3/4 oz) can. condensed tomato soup
1 cup. drained whole kernel corn
2 T. reconstituted nonfat
1/2 tsp. dried marjoram leaves, crushed
Dash bottled hot pepper sauce

     Combine egg, cracker crumbs, catsup, Worcestershire sauce, onion powder, salt, and pepper; add ground beef and mix well. Shape meat mixture into 6 patties. In large skillet brown meat patties on both sides in hot shortening. Combine tomato soup, corn, milk, marjoram and hot pepper sauce.
     Pour over meat. Cook, covered, over low heat for 10 minutes.
Makes 6 servings.

August 22, 2010

Southwestern Savory Muffins

10 bacon strips
2 cups all purpose flour
1/4 cup sugar
1 T. baking powder
3/4 cup. milk
1 egg
1 -1/2 cups (6oz) shredded cheddar cheese
1/4 cup diced green chilies

In a skillet, cook the bacon until crisp; reserve 1/3 cup drippings. Crumble bacon and set aside. In a Large bowl, combine flour, sugar and baking powder. In a mixing bowl, beat milk, egg and drippings; stir into dry ingredients just until moistened. Fold in the cheese, chilies and bacon. Fill greased or paper lined muffin cups three-fourths full. Bake at 400 F. for 15-20 minutes or until golden brown. serve warm.
14 muffins.

Tilapia Piccata

4-6 Tilapia fillets
½ cup dry white wine
2 lemons juiced
2 Tbls. chopped parsley
salt to taste
2 Tbls. whole capers
1 tsp. minced capers
4 Tbls. flour
4 Tbls. sweet butter
4 Tbls. peanut oil

Preheat over to 450 degrees. Dust fillets with flour and brown in a heavy skillet over medium heat in the peanut oil 2 minutes per side. Remove fish and drain excess oil. Deglaze the pan with the white wine add butter and capers. Place the fish back into the pan and bake for 5-7 minutes, until firm. When ready, place fish on warm plates and add the lemon juice, salt and parsley back into the pan. Mix well and pour over the fish and serve. Makes 4 servings.

Southwestern Egg Casserole

10 eggs
1 pint cottage cheese
1 lb. Monterey jack cheese
7 oz. chopped can green chilies
1 t. baking powder
1/2 t. salt
1/2 C. melted butter
1/2 C. flour

 Melt butter in 13 x 9 pan. Beat eggs until lemon color and mix with the rest. Chill overnight if desired.

Bake at 350°F. for 30 minutes and let set 30 minutes. Enjoy.

August 21, 2010

Broiled Tilapia with Sweet Potato Crust & Vanilla Cream Sauce

  • Two 6 ounce tilapia fillets, seasoned
  • 3 sweet potatoes, cooked and peeled (14 ounces after cooking)
  • 3 teaspoons fresh lemon juice
  • 4 teaspoons fresh orange juice
  • 1 tablespoon unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon minced ginger 
  • 3 graham crackers
  • 1 cup roasted pecans
  • 2 tablespoons melted butter
  • 5 tablespoons heavy cream
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons fish stock, crab or shrimp stock, or water
  • Pinch of seafood seasoning or Creole seasoning
  1. Grind the sweet potatoes, juices, butter, salt and ginger together and set aside.
  2. Grind the graham crackers, pecans and butter together.
  3. Cover the fish with the sweet potato mixture, then sprinkle the pecan mixture over the sweet potato mixture.
  4. Broil the fillets until golden brown, approximately 4 minutes.
  5. In a 6 inch skillet, add the cream, vanilla, seafood stock (or water) and seasoning. Bring to a boil and cook for 45 seconds, until the alcohol in the vanilla is gone and the sauce coats the back of a spoon.
  6. Pool the sauce on a plate, place the broiled fish fillet on top and serve.
Serves 2
Recipe from Gabrielle and the American Tilapia Association

Coal Miner's Pie

1 lb. ground beef
2 medium onions, chopped
1 (15oz) can. tomato sauce
1 (12oz) can. Mexican corn
2 medium green peppers, chopped
2 T. chili powder
1 tsp. pepper
3/4 cup. corn meal
1 T. flour
1 tsp. baking soda
1/2 C. buttermilk
1 T. shortening
2 eggs, beaten

   Preheat oven to 350 F. Brown  beef and onions, drain. combine this mixture with tomato sauce, Mexican corn, chili powder, salt, and pepper. Pour into a 10-inch. pie plate. Mix remaining ingredients and pour over the beef mixture. Bake for 20 minutes.
serves: 6

Sweet 'n Tangy Ribs

1 cup. vinegar
1/2 cup. ketchup
1/2 cup. honey
2 Tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. ground mustard
1 tsp. paprika
1 garlic clove, minced
1/4 tsp. pepper
4 lbs. bone in beef short ribs

In a saucepan, combine vinegar, ketchup, honey, Worcestershire sauce, salt, mustard, paprika, garlic and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, Set aside 1 cup for basting. Place ribs in a greased roasting pan. Pour remaining marinade over ribs. Cover and refrigerate for at least 2 hours. Drain and discard marinade. Bake, uncovered st 325 F. for 1 hour or until meat is tender, basting frequently with reserved marinade.

Serves 12

sent to me by email from : Nebraska

Tilapia In Beer Batter

4-6 Tilapia fillets
Juice of ½ lemon
2 Tbls. chopped parsley
2 Tbls. cooking oil
salt and freshly ground pepper
Oil for deep frying

2 large egg yolks
½ cup beer
½ cup flour
½ tsp. salt
½ tsp baking powder

Cut fillets into 2" pieces. Put in a bowl with lemon juice, parsley, 2 Tbls. cooking oil, and salt and pepper to taste. Heat oil for deep frying. Dip pieces of fish individually into batter, and then into hot oil. Cook, turning and submerging pieces in the oil until golden brown all over. Drain on paper towels. Makes 4 servings.

August 20, 2010


□   1 1/2 c. salad oil
□   2 c. sugar
□   3 eggs
□   2 c. flour
□   1 tsp. salt
□   1 tsp. soda
□   1 tsp. cinnamon
□   6 c. finely chopped (peeled) tart apples
□   1 (6 oz.) pkg. butterscotch chips
□   1 1/2 c. chopped nuts
□   2 tsp. vanilla

Beat together oil and sugar. Add eggs and beat thoroughly. Stir in dry ingredients, then apples, butterscotch morsels, nuts and vanilla. Pour into 13 x 9 x 2 inch pan (greased). Bake at 350 degrees for 50 to 60 minutes.


□   1/2 c. brown sugar
□   1/2 c. butter
□   1/8 c. milk
□   Pinch of salt

Combine and cook for 3 minutes. Pour over cake while both are warm.

August 19, 2010

Streusel Carrot Coffeecake

1-1/4 cups all purpose flour
1 cup sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/2 cup. vegetable oil
2 eggs, beaten
1 medium carrot, peeled and shredded

Streusel Topping:

1/3 cup. crunchy peanut butter
2/3 cup. lightly packed brown sugar
2 T. butter or margarine, softened
1/3 cup all purpose flour
1/2 tsp. freshly grated nutmeg
1/4 cup. coarsely chopped peanuts

  Greased a 9 inch spring-form pan. Prepare topping;set aside. Preheat oven to 350 F. In a large bowl, stir together flour, sugar, baking soda, and cinnamon. Add oil, eggs and carrot. Beat with an electric mixer at medium speed 2 minutes, Spoon batter into prepared pan. Spoon topping over top. Bake about 35 minutes or until edges begin to pull away.
   Cool cake on a wire rack about 5 minutes. Remove spring form ring, cut into wedges and serve warm.
Makes 6 to 8 servings.

Southwestern Lasagna

This recipe is from Norma Hoffman, she got this in 1979 at a Church Pot Luck in Long Beach, California.

1-1/2 lbs. ground chuck
1 medium onion, chopped
1 can (15oz) enchilada sauce
1 can (14-1/2 oz) diced tomatoes, undrained
1 can (2-1/2oz) sliced ripe olives, drained
1 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
1 cup small curd cottage cheese
1 egg
1/2 lb. Monterey Jack cheese thinly sliced
8 corn tortilla(8 inches)halved
1/2 cup. shredded cheddar cheese

    In a large skillet, brown beef and onion; drain. Stir in enchilada sauce, tomatoes, olives, salt, garlic powder, and pepper; bring to a boil. Reduce heat; simmer, for 20 minutes, In a small bowl, combine cottage cheese and egg; set aside. Spread one third of the meat sauce in a greased 13 x 9 x 2 baking dish.

    Top with half the Monterey Jack cheese, half the cottage cheese mixture and half the tortillas. Repeat layers, ending with meat sauce. Sprinkle with cheddar cheese. Cover and bake at 350 F. for 20 minutes.
Uncover and bake 10 minutes longer. 6 - 8 servings.


□   1 1/2 c. oil
□   3 eggs
□   2 c. sugar
□   2 tsp. vanilla
□   3 c. flour
□   1 tsp. salt
□   1 tsp. soda
□   6 c. apples, chopped
□   1 c. pecans, chopped


□   1 stick butter
□   1 c. light brown sugar
□   1/4 c. milk

Mix first 4 ingredients. Sift together next 3 ingredients. Add the two mixtures together. Add apples and pecans. Bake at 350 degrees for 1 hour in a tube, bundt, or 13 inch pan. Leave cake in pan. Punch holes in cake with toothpicks. Add sauce.Sauce: Mix sauce ingredients in saucepan and boil for 3 minutes. Pour over cake and let sit for 2 hours. This cake freezes well.

Tilapia With Cucumber-Radish Relish

2/3 cup chopped, seeded cucumber
1/2 cup chopped radish
1 teaspoon vegetable oil
2 tablespoons tarragon vinegar
1/4 teaspoon crushed dried tarragon
1/8 teaspoon sugar
1/8 teaspoon salt
4 (6-oz.) tilapia fillets
2 tablespoons butter or margarine

Combine cucumber, radish, oil, vinegar, tarragon, sugar and salt in a small bowl. Let stand at room temperature while preparing fish. Melt butter in a large skillet over medium heat. Add fish and sauté for 2 to 3 minutes on each side, or until fish just begins to flake easily when tested with a fork. Transfer to serving plates. Spoon relish over each serving. Serving Size: 4

Tilapia Lemon Parmesan

  • 2-1/2 lbs. Tilapia fillets
  • 2-4 tsp. butter or margarine, softened
  • 2 tsp. fresh lemon juice
Lemon-Parmesan Sauce
  • 1 cup mayonnaise
  • 2 tbl. fresh lemon juice
  • 1/2 cup grated Parmesan cheese
  • 2 lemons, sliced fresh parsley
  1. Rinse the tilapia fillets in cold water and drain thoroughly.
  2. Top with butter or margarine and lemon juice.
  3. Broil about 4 inches from the source of heat for approximately 5 to 6 minutes or until the fish is opaque and flakes easily when tested with a fork.
  4. Top each portion with 1-2 tbl. of Lemon-Parmesan Sauce; broil 2-3 minutes or until sauce puffs and turns golden brown.
  5. Place fillets on serving plate; garnish with lemon slices and fresh parsley.
Serves: 6
Recipe from Rainforest Aquaculture

Baked Reuben Dip

1/2 cup mayonnaise
1/2 cup Thousand Island dressing
16 ounces sauerkraut, rinsed and squeezed dry
8 ounces shredded corned beef
16 ounces shredded Swiss cheese

Preheat oven to 350 degrees F (175 degrees C).In a small bowl, combine mayonnaise and dressing.
Spread sauerkraut into a 9x13-inch baking dish.
Layer corned beef, Swiss cheese, and the mayonnaise-dressing mixture on top of the sauerkraut.
Bake for 20 to 25 minutes.
Serve with bread or crackers.


□   6 c. chopped apples (unpeeled)
□   2 c. sugar

Mix and set aside for 20 to 60 minutes.

□   2 c. flour
□   1 tsp. cinnamon
□   1 tsp. salt
□   1 1/2 tsp. baking soda

Add to apple mixture.

□   2 eggs
□   3/4 c. salad oil
□   2 tsp. vanilla
□   1 c. nuts (optional)

Bake for 1 hour at 350 degrees in 13 x 9 pan, greased and floured.


□   1 c. brown sugar
□   1/4 c. milk
□   1 stick butter

Mix and cook for 3 minutes. Pour over hot cake.

August 18, 2010

Beefy Biscuit Cups

1 lb. ground chuck
1 jar(14oz) spaghetti sauce
2 cans.(8oz)each. Large refrigerated biscuits
1 cup.(4oz) shredded cheddar cheese

In a skillet, brown beef;drain. Stir in the spaghetti sauce;cook over medium heat for 5-10 minutes or until heated through. Press biscuits onto the bottom and up the sides pf greased muffin cups.
   Spoon 2 Tbsp. meat mixture into the center of each cup. Bake at 375 F. for 15-17 minutes or until golden brown. Sprinkle with cheese; bake 3 minutes longer or until the cheese is melted.

8 servings.

a friend from Texas sent this to Me.

Summertime Tilapia

4-6 Tilapia Fillets
2 medium carrots
2 celery stalks
1 small red pepper
4 oz. butter
1 T. lemon juice
2 chopped garlic cloves
1/4 c. white wine

Julienne all of the vegetables. Cut four 10" sheets of foil. Place equal amounts of mixed vegetables in center of foil sheets. Place a fillet on top of each vegetable mixture. Top fish with equal parts of the remaining four ingredients. Bring together long sides of foil, crimp together to form a tight seal. Fold over remaining edges and form a tight seal. Cook on outdoor grill for 10-12 minutes on medium-high heat. Makes 4 servings.

August 17, 2010

Ham and White Bean Stew

Prep: Overnight, plus 10 mins. - Cook: 10-12 hrs. - Servings: 6

   6 C. water
   1 lb. great northern
   3/4 lb. ham
   1 Lg. white onion, coarsely chopped
   2 stalks celery, chopped
   1 smoked ham hock
   1 T. brown sugar

In a large stockpot filled with 6 cups water, soak white beans overnight. Cut ham into 1/2" to 1" cubes. Place cubed ham, chopped onion and chopped celery in slow cooker. Drain beans, discarding the water, and add beans to ingredients in slow cooker. Add ham hock and brown sugar and mix well until well combined. Add enough water to cover ingredients by about 1/2".

Cover and cook on low setting for 10-12 hours. To serve, mix lightly and ladle stew into bowls.

Chili Casserole

1 lb. ground chuck
1/2 cup chopped onion
1 can(15-1/2oz) kidney beans, rinsed and drained
1 can(15oz) tomato sauce
1 can(14-1/2 oz) stewed tomatoes
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
2 cups cooked bow tie pasta

In a skillet, brown beef and onion; drain. Stir in beans, tomato sauce, garlic powder, salt and pepper. Cover and simmer for 5 minutes. Stir in pasta;heat through. 
6 servings.

Peanut Butter & Bacon Squares

2 T. Plum Jam
1/2 cup. peanut butter
2 T. soy sauce
2 T. mayo
2 T. finely chopped green onion
6 sliced bread
4 or 5 slices bacon, cooked-crisp, drained and coarsely crumbled

 Combine jam with peanut butter, soy sauce, mayonnaise and green onion in a small bowl. Remove crusts from bread; lightly toast. Spread about 2 Tbsp. mixture on each slice of toast and sprinkle with bacon. Place slices in a broiler pan; broil until topping is bubbly. Cut each slice into squares. serve warm.

24 Appetizers

August 16, 2010

Cheeseburger Pie

1-1/2 lb. ground beef
1 (8 oz) can. tomato sauce
1/2 C. cracker crumbs
1 tsp. salt
1/2 tsp. oregano
1/4 C. chopped onion
1/4 C. chopped bell pepper
2 (9-inch) pie shells

   Preheat oven to 400 F. Brown meat and drain. Add other ingredients. Simmer until pepper and onion are tender. Pour mixture into 2 shallow pie crusts. Add cheese topping.

Cheese Topping:

   1 (8 oz) pkg. mild Cheddar cheese, grated
   1 egg
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1/4 C. milk

    Mix together and spread over pies. Bake until crust is brown and cheese melts.

Serves: 12

Tuna Salad Delight with French Dressing

1/2 new potatoes, scrubbed
salt and pepper
1/2 lb. green beans, trimmed and halved crosswise
1 garlic clove, peeled and crushed
1 tbsp. chopped fresh parsley
1 tbsp. shredded fresh basil
4 tbsp. French dressing
1 crisp lettuce, such as Romaine
1/4 lb. cheery tomatoes
4 hard boiled eggs, shelled, cooled and cut into wedges
14 oz. canned tuna in oil, drained and broken into chunks
1/2 cup black olives in oil, drained
2 oz. canned anchovies in oil
2-3 scallions, trimmed and thinly sliced
1/2 cup. shredded cheddar cheese

    Cook the potatoes in a pan of salted boiling water for 15-20 minutes, until tender.
 Meanwhile, in another pan of salted boiling water, cook the green beans for about 3 minutes. Drain in a colander and rinse with cold water.

    Drain the potatoes and leave them until they are cool enough to handle, then slice them. Let cool completely.
Add the garlic and herbs to the French dressing and whisk to mix. Check the seasoning.

     Separate the lettuce leaves, then arrange them around the edges of four individual plates. Halves the tomatoes and place with the eggs and potatoes, in the lettuce leaves, alternating the attractively.

     Place the tuna in the center and surround with olives. Drain the anchovies and arrange in a crisscross pattern on top. Scatter with the scallions and pour over the French dressing.

     Cover the salad loosely and chill in the refrigerator for about 1 hour before serving.

French Dressing Recipe:

This dressing is called vinaigrette in French, is a classic salad dressing and is very quick and easy to make. It will keep in the refrigerator for up to 1 month, so it is worth making a large batch. Store it in a screw top jar and shake to remix before using. For really good flavor, use the best extra virgin olive oil and a good wine vinegar, and if you prefer extra texture you can use a coarse grain mustard instead of smooth Dijon. The nicest leafy herbs to use are tarragon, basil and parsley.  The quantity of dressing made here is enough for two large green or mixed salads each serving four to six people.

2 vinegar
2 tsp. Dijon mustard
1-2 tsp. superfine sugar
salt and pepper
6 tbsp. extra virgin olive oil
1 tbsp. chopped leafy fresh herbs

   Place the vinegar, mustard 2 tsp. sugar and salt and pepper in a bowl. Combine by whisking with a coil whisk. Continue whisking the mixture vigorously until the ingredients are evenly combined and thick.
Add the olive oil slowly in a thin, steady stream,whisking vigorously until it is all incorporated.
Taste the dressing and add more sugar and salt and pepper if you like. Stir in herbs just before serving.


Tilapia With Garlic

4-6 Tilapia fillets
¼ cup plus 1 Tbls. fresh lime juice
1 tsp. olive oil
1 Tbls. unsalted butter
5 Tbls thickly sliced garlic
3 Tbls. all-purpose flour
4 Tbls. chopped fresh cilantro/parsley
salt and freshly ground pepper

Rinse and pat fillets dry. Place in a 2" deep glass or enamel-coated dish. Sprinkle with lime juice. Cover with plastic wrap and refrigerate for 1 hour. In heavy skillet, combine oil and butter and heat over medium heat. Add the garlic and saut» just until lightly browned. Using a slotted spoon remove garlic and set aside. Remove fish (reserve lime juice), pat dry with paper towel. Dust lightly with flour, shaking off excess. Warm the skillet over medium-high heat, frying fish 2 to 3 minutes per side until brown and crisp outside and just done inside. Remove fillets to a warming dish. Reheat garlic, stir in lime juice, cilantro, salt and pepper. Heat just until the cilantro begins to wilt. Pour over the fillets and serve. Makes 4 servings.

Herb Beef Stew

1 lb. beef stew meat, cut in 1-inch cubes
3 T. all purpose flour
1 tsp. salt
Dash of pepper
1 T. cooking oil
1 Large onion, sliced
1/2 cup. apple juice or cider
1 medium rutabaga, peeled and diced (about 2 cups)
3 Large carrots, peeled and diced (about 1 cup)
1 T. snipped parsley
3/4 tsp. salt
1/8 tsp. dried marjoram leaves, crushed
4 to 5 servings hot mashed potatoes

      Coat beef cubes with mixture of 1 tablespoon flour, 1 teaspoon salt; and pepper. In a 3 qt. saucepan brown beef cubes in hot oil; add onion, apple juice, and 1 cup water. Cover; simmer over low heat till meat is tender, 1-1/2 hours. Add rutabaga, carrots, 1 cup water, parsley, the 3/4 teaspoon salt, marjoram, and thyme. Simmer, covered, till vegetables are tender, 30 minutes. Blend 1/4 cup water and the 2 tablespoons flour; add to stew mixture. Cook and stir till mixture is thickened and bubbly. Pour stew into serving dish. Spoon potatoes around edge. Serves 4 or 5
1/8 tsp. dried thyme leaves, crushed

Tilapia Bruno

4 tilapia filets
4 1 0z. slices x-sharp cheddar cheese
salt + pepper to taste
1 cup (packed) baby spinach leaves
10 sheets phyllo dough

Cut phyllo dough in half (short way). Divide dough into four stacks of five each. Place tilapia fillet in center of dough. Season with salt + pepper to taste. top with spinach and cheese. Wrap dough around fish, cheese + spinach, and tuck in ends. flip over onto oiled sheet pan so folds are held together underneith by the weight of the fish. Lightly oil the dough. Cook at 350 degrees for 15 - 20 minutes. servings: 4

notes: for a southwestern flair, use salsa in the place of spinach.

August 15, 2010

Black Bottom Pie


14 gingersnaps
5 tbsp. butter, melted

    Crush gingersnaps and roll out fine. Add melted butter and pat into 9-inch pie pan. Bake at 400 F. for 10 minutes and allow to cool.


1 egg yolk, well beaten
2 cups. scalded milk
1/2 cup. sugar
1-1/2 tbsp. cornstarch
1-1/2 squares bitter chocolate
1 tsp. vanilla

     Add egg yolks slowly to hot milk. Combine sugar and cornstarch and stir into milk mixture. Cook in double boiler for 20 minutes, stirring occasionally, until it coats spoon. Remove one cap of custard mixture. Add chocolate to cup and beat well as it cools. Add vanilla to chocolate mixture and chill.

Second Mixture:

1 tbsp. unflavored gelatin
2 tbsp. cold water
4 egg whites
1/2 cup. sugar
1/2 tsp. cream of tartar
2 tbsp. rum or whiskey
Whipped cream
Bitter chocolate shavings

   Dissolve gelatin in cold water, add remaining custard, and cool. Beat egg whites until foamy; add sugar and cream of tartar and beat until stiff. Add rum and fold into plain custard mixture.
  Layer on top of chocolate mixture in pie crust. Chill. Garnish pie crust with whipped cream and shavings of bitter chocolate.

6 to 8 servings

Caribbean-Style Tilapia with Fresh Lime

4 tilapia fillets
2 tbsp margarine
1/4 cup green pepper; chopped
4 tbsp chopped onion
1/4 cup toasted almonds; chopped
1/2 cup fresh bread crumbs
1/4 tsp oregano
4 tbsp fresh lime juice
1 tbsp chopped coriander
1/2 tsp salt
2 cup water
2 cloves crushed garlic
1 bay leaf
1 tsp red pepper flakes
1 lime peel
  1. Melt margarine in skillet. Add green pepper and 2 tablespoons onion.
  2. Add almonds, bread crumbs, oregano, one tablespoon lime juice, coriander and salt; mix well.
  3. Spoon filling down center of each tilapia fillet.
  4. Roll up and secure with toothpicks.
  5. In shallow baking pan, combine remaining 2 tablespoons onion, water, garlic, bay leaf, red pepper and remaining 3 tablespoons lime juice.
  6. Place the tilapia in pan and bake 400°F oven for 30-35 minutes, basting occasionally until tilapia flakes easily.
  7. Remove the fish to a serving platter. Garnish with strips of lime peel. 

Baked tilapia with bell peppers

In this recipe you can use your favourite type of bell pepper or combine several different colours to create a really beautiful dish. The most commonly found bell peppers are green, red, orange or yellow, but it is also possible to obtain purple, blue, brown and white bell peppers. The exact colour depends on which cultivar you plant and when you harvest it. Green bell peppers are unripe and therefore bitterer than the other colours.
  • 3/4 cup extra virgin olive oil
  • 4 tablespoons of tomato paste
  • 1 teaspoon of garlic powder
  • 1 teaspoon of dried oregano
  • 1/4 teaspoon of salt
  • 1/8 teaspoon of ground black pepper
  • 4 (4 ounce) fillets tilapia
  • 2 bell peppers
  • 1 onion
  • 4 tablespoons of butter
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Use roughly 1/4 cup of olive oil to grease the bottom of a baking dish.
  3. Mix the remaining ½ cup of olive oil with tomato paste, garlic powder, oregano, salt and pepper in a small bowl.
  4. Place the tilapia fillets in the baking dish with the skin-side up.
  5. Use a spatula to spread the olive oil mixture over the fish.
  6. Slice the bell peppers and the onion. 
  7. Surround the tilapia fillets with bell peppers and onion.
  8. Place the dish in the preheated oven and bake until the tilapia fillets can be easily flaked with a fork. This will normally take around 15 minutes.
  9. Remove the dish from the oven and place 1 tablespoon of butter on top of each tilapia fillet.
  10. Set the oven to broil and broil the fish until the butter melts and becomes slightly brown. This will normally take 4-7 minutes. 

Hot Chicken Salad

Prep: 15 minutes - Cook: 10-11 hours - Servings: 6

   2 lbs. chicken breasts or tenders
   2 stalks celery, chopped
   1 C. silvered almonds
   1 tsp. salt
   1/2 tsp. dried thyme
   1/4 tsp. pepper
   1 C. prepared brown rice
   1/3 C. Italian dressing
   1/4 C. chicken broth

     Cut chicken breasts or tenders into 1" cubes. In a large bowl, combine cubed chicken, chopped celery, silvered almonds, salt, dried thyme and pepper. Mix until well combined. Add prepared brown rice, Italian dressing and chicken broth. Toss all together until evenly incorporated.

Transfer mixture to slow cooker. Cover and cook on low setting for 10 to 11 hours. To serve, mix salad lightly before spooning onto serving plates. mayonnaise into each serving.

Chile and Cheese Enchilada Stack

This simple recipe layers ingredients for great enchilada flavor. The stack is cut into wedges and may be served with sour cream, warm Ortega refried beans and a cold glass of Perrier water.
  • 2 cans (10 oz.) ORTEGA Enchilada Sauce, divided
  • 3 cups shredded Monterey Jack or cheddar cheese, divided
  • 1 can (7 oz.) ORTEGA Diced Green Chiles
  • 12 (6-in.) fajita-size corn tortillas, warmed
 PREHEAT oven to 350° F. Pour 1/4 cup enchilada sauce onto bottom of 9-inch pie plate.

COMBINE 2 3/4 cups cheese, 1 3/4 cups enchilada sauce and chiles in medium bowl. Place one tortilla in prepared pie plate. Spread about 1/3 cup cheese mixture on tortilla; top with second tortilla. Repeat layers until all tortillas have been stacked, finishing with a tortilla on top. Spread remaining enchilada sauce over stack; sprinkle with remaining cheese.

BAKE for 40 to 45 minutes or until cheese is melted. Cut into wedges; serve with sour cream, if desired.

August 14, 2010

Chocolate Éclair Dessert

2 (3oz) pkg. instant vanilla pudding
3 cups. milk
1 (8oz) carton whipped topping
1 tsp. vanilla
Honey Graham Crackers

  Mix together instant pudding and milk. Fold in whipped topping and add vanilla.
On bottom of 9 x 13 inch pan place a layer of graham crackers. Pour layer of pudding over crackers. repeat layers ending with pudding.

3 tbsp. butter
3 (1oz) squares semi-sweet chocolate
3 tbsp. milk
3 tbsp. white corn syrup
1/2 cup. powdered sugar

Melt butter and chocolate over very low heat.  Add remaining ingredients. Cool slightly before frosting. Refrigerate overnight  or until well chilled. Cut into squares.
10 to 12 servings.

Sweet 'n Spicy Spread

1/4 cup crunchy peanut butter
1/2 cup apricot jam
1 T. finely chopped canned green chilies, drained
1 tsp. sweet hot mustard
1 (3oz) pkg. cream cheese, softened
assorted crackers

     In a small bowl, combine peanut butter, jam, chilies and mustard. Place cream cheese on a medium plate. Top with peanut butter mixture. Spread a bit of cream cheese and peanut butter mixture over each cracker. Makes enough for 30-35 crackers.


"I was asked to "just make me something" one night and took a look at my bar and this is what I came up with. Everyone who tried it thought it tasted exactly like a gummy bear. The gummy bears were added later for the effect. Girls love it. Could easily be made as a bucket by just using a liter of each of the ingredients instead of an ounce."
1 oz Absolut® Citron vodka
1 oz Smirnoff® orange vodka
1 oz GranGala® orange liqueur
1 oz sweet and sour mix
1 splash grenadine syrup
fill with Sprite® soda
gummi bears

Shake all ingredients, except sprite, with ice. Pour into collins glass. Fill with sprite.

Nuclear Meltdown

Created in Phoenix, Arizona by Malakai as a tribute to the Nations largest nuclear power plant, Palo Verde.
1 1/2 oz Midori® melon liqueur
1/2 oz DeKuyper® Sour Apple Pucker schnapps
3 oz sweet and sour mix
1/2 oz Bacardi® 151 rum

Build on ice. No garnish

Broiled Tilapia Parmesan

1/4 cup Parmesan cheese, shredded
2 tbsp butter, softened
1 tbsp and 1-1/2 tsp mayonnaise
1 tbsp fresh lemon juice
1/8 tsp dried basil
1/8 tsp ground black pepper
1/8 tsp onion powder
1/8 tsp celery salt
1 pound Tilapia fillets

Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil. 

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice.
Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan.
Broil a few inches from the heat for 2 to 3 minutes.
Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side.
Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork.
Be careful not to over cook the fish.

Spicy Mexican Style Zucchini Casserole

"This spicy dish combines fresh zucchini, rice, beans and cayenne pepper to really spice up your summer. You may wish to adjust the spices to your taste- we like it hot! Serve with tortillas on the side to scoop up all of the goodies."

 Prep time: 20 mins. 
 Cook time: 35 mins. 
 Ready in: 55 mins.
2 tablespoons olive oil
3 pounds zucchini, cubed
1 cup chopped onion
1 teaspoon garlic salt
1 teaspoon paprika
1 teaspoon dried oregano

1 teaspoon cayenne pepper, or
to taste
1 cup cooked long-grain rice
1 cup cooked pinto beans
2 1/2 cups salsa
1 1/2 cups shredded Cheddar

Preheat oven to 350 F. Heat oil in a large skillet over medium-high heat. Add zucchini and onions; cook and stir until tender, about 10 minutes. Season with garlic salt, paprika, oregano, and cayenne pepper. continue cooking and stirring until fragrant.

  Mix in the rice, beans, and salsa, cook until heated through. Mix in 1 cup of Cheddar Cheese until well blended. Transfer to a 9 x 13 inch. baking dish. and top with remaining Cheddar cheese.

 Cover the dish with a lid or aluminum foil.
 Bake for 20 minutes in preheated oven or until cheese is melted and bubbly.
"Gloria Elena Gonzalez" 
an old friend from El Paso, Texas

August 13, 2010

Deli Style Pasta Salad

   1 pkg. (12oz) uncooked tricolor spiral pasta
   6 oz thinly sliced hard salami; julienned
   6 oz.provolone cheese, cubed
   1 can.(2-1/2 oz) sliced ripe olives, drained
   1 small red onion, thinly sliced
   1 small zucchini, halved and thinly sliced
   1/2 cup. chopped green pepper
   1/2 cup. chopped sweet red pepper
   1/4 cup. minced fresh parsley
   1/4 cup. grated Parmesan cheese
   1/2 cup. olive oil
   1/4 cup. cider vinegar
   1 garlic clove, minced
   1-1/2 tsp. ground mustard
   1 tsp. dried basil
   1 tsp. dried oregano
   1/4 tsp. salt
   Dash of pepper
   2 medium tomatoes, cut into wedges.

   Cook the pasta according to package directions; rinse in cold water and drain. Place in a large bowl; add the next nine ingredients.
   In a jar with tight fitting lid, combine oil, vinegar, garlic, mustard, basil, oregano, salt and pepper; shake well. Pour over salad; toss to coat.
  Cover and chill for 8 hours or overnight. Toss before serving. Garnish with tomatoes.

Chocolate Peanut Butter Chip Cookies

Prep Time: 15 minutes - Bake Time: 6 to 8 minutes

8 (1oz) squares semi-sweet chocolate
3 T. butter or margarine
1 (14oz) can. Eagle Brand Sweetened Condensed Milk
2 cups. biscuit baking mix
1 tsp. vanilla extract
1 c.(6oz) peanut butter flavored chips

Preheat oven to 350 F. In large saucepan, over low heat, melt chocolate and butter with Eagle Brand; remove from heat. Add biscuit mix and vanilla; with mixer, beat until smooth and well blended.

Let mixture cool to room temperature. Stir in chips. Shape into 1 1/4 inch. balls. Place 2 inch apart on ungreased baking sheets. Bake 6 to 8 minutes or until tops are lightly crusty. Cool. Store tightly covered at room temperature.

Makes about 4 dozen cookies. 

Bea Hoffman
Perris, California
"old friend of my parents"

Moroccan Style Spiced Lamb with Saffron Rice

This casserole uses shoulder of lamb, which is well marbled with fat and has a very good flavor. If you like, prepare the dish a day ahead, cool, then chill in the refrigerator overnight. The next day, remove all the fat that has solidified on the surface, then reheat the casserole until bubbling before serving.
(Saffron recipe below)
2tbsp. sunflower oil
1 lg. onion, peeled and finely chopped
1-1/2 - 2lb. boneless shoulder of lamb, trimmed and cut into 1-1/2 cubes.
1/2 tsp. ground allspice
1/2 tsp. ground ginger
2 tbsp. all purpose flour
salt and pepper
16 oz. boxed or canned crushed tomatoes
3/4 cup. dried apricots, halved
3 inch. piece of cinnamon stick, broken crosswise in half
saffron rice
1 tbsp. sesame seeds

      Heat the oil in a medium pot. Add the onion and cook over medium heat for 10 minutes, or until golden, stirring occasionally.
      Add the cubes of lamb to the pot, then sprinkle in the spices, flour, and salt and pepper.
Cook, stirring and turning the lamb, for 5 minutes, or until the meat has lost its redness.
      Pour the tomatoes into a measuring cup and add enough cold water to make 2-1/2 cups. Pour onto the lamb, stirring. Add the apricots and cinnamon;heat until a few bubbles appear. Cover and cook over low heat for 45 minutes.
Check from time to time to make sure the liquid is simmering very gently, with just the occasionally bubble.
Uncover the pot and cook for 15 minutes longer, or until the meat is tender enough to cut with the side of a fork.
   The cooking liquid should be thick enough to just coat the meat. Check the seasoning.
Spoon the stew onto a bed of saffron rice, removing the pieces of cinnamon as you come across them. Sprinkle with the sesame seeds just before serving.


4 tbsp. butter
1 medium onion, peeled and chopped
1 cup. arborio rice
3 1/2 hot chicken broth
a large pinch of saffron threads
salt and pepper
1/2 cup. grated Parmesan cheese

Melt half the butter in a medium pan. Add the onion and cook over medium heat for 5 minutes, or until softened.
  Add the the rice and stir to coat with butter. Add a ladle full of stock.
Stir until absorbed.  Add the saffron, salt and pepper, then ladleful of stock.
Stir until absorbed. If necessary, reduce the heat so stock is just bubbling.
Add the remaining stock a ladleful at a time, stirring constantly,
 then cook until the rice is creamy and al dente. It should take 20-25 minutes.
 Stir in the remaining butter and Parmesan. Check the seasoning.

Buckeye Cookie Bars

Prep Time: 20 minutes - Bake Time: 25 to 30 minutes

1 (18 1/4 oz) pkg. chocolate cake mix
1/4 cup. olive oil
1 egg
1 cup. chopped peanuts
1 (14oz) can Eagle Brand Sweetened Condensed Milk
1/2 cup. peanut butter

  Preheat oven to 350 F.

In large mixing bowl, combine cake mix, oil and egg; beat on medium speed until crumbly. Stir in peanuts. Reserve 1 1/2 cups crumb mixture; press remaining mixture firmly on bottom of greased 13 x 9 inch baking pan.

In medium bowl, beat Eagle Brand with peanut butter until smooth; spread over prepared crust. Sprinkle with reserved crumb mixture.

Bake 25 to 30 minutes or until set. Cool. Cut into bars. Store loosely covered at room temperature.

Makes 24 to 36 bars.

Paula Moore
"a cousin from West Virginia"

August 12, 2010

Chocolate Almond Cake

1 cup shortening
2 cups sugar
5 large eggs
1 cup all purpose flour
1 cup self rising flour
1 cup milk
1 cup. chopped almonds

   Cream shortening; gradually add sugar and beat until light and fluffy. Add eggs, one at a time, beating until smooth after each addition. Add chopped almonds. Combine flours; add to creamed mixture alternately with milk, beginning and ending with flour. Pour batter into three greased and floured 9-inch round cake pans. Bake at 325 F. for 25 minutes or until wooden pick inserted in center comes out clean.
Cool in pans 5 minutes; remove from pans and cool completely.

1 cup sugar
1 cup milk
1 tsp. vanilla
1 (12oz) pkg. coconut
12 Large marshmallows

Combine sugar and milk in a saucepan and bring to a boil. Add vanilla, coconut, and marshmallows.
Boil over medium heat 5 minutes, Spread between cake layers.

1/2 cup. butter or margarine
2/3 cup. evaporated milk
2 cups. sugar
1 (6oz) pkg. coconut
1 cup. chopped almonds

   Combine all ingredients, except for almonds, in saucepan. Boil 2 to 3 minutes, stirring constantly. Remove from heat; cool. Frost cake. after frosting cake, Sprinkle Almonds over Top.

Southwestern Chicken & Cornbread Salad

  • Servings: 6-8 - Prep time: 40mins - Total time: 4hours - 40mins.

  • 6 cornbread muffins, very dry, coarsely crumbled, divided

  • 1 can (2¼ ounces) sliced ripe olives, drained

  • 1 can (16 ounces) pinto beans, rinsed and drained

  • 1 can (11 ounces) whole kernel sweet corn, drained

  • 1 cup Hidden Valley Original Ranch Spicy Ranch Dressing, divided

  • 1 cup diced bell pepper, assorted colors

  • 2 cups shredded cooked chicken

  • ½ cup diced red onion

  • 1 cup seeded and diced tomatoes (about 2 medium)

  • ½ cup shredded Cheddar cheese

  • In large, clear salad bowl or trifle dish, layer half of the cornbread, followed by next three ingredients. Top with ½ cup of the dressing. Layer next four ingredients, remaining cornbread, and remaining dressing. Sprinkle with cheese. 

  • Cover and refrigerate several hours or overnight.
  • August 11, 2010

    Orange Cream Cheese Coffee Cake

    3 (10oz) cans. refrigerated biscuits
    1/2 cup. sugar
    1 tbsp. cinnamon
    3/4 cup. butter or margarine
    1/2 cup. sugar
    1/2 cup. brown sugar
    1 tbsp. cinnamon
    1 cup. chopped nuts

         Cut each biscuits into fourths. Combine 1/2 cup sugar and cinnamon in a plastic bag and shake biscuit pieces to coat. Place biscuits in a well greased bundt pan. Melt butter and mix with sugars and cinnamon. Add nuts and pour over top of biscuits. Bake at 350 F. for 30 minutes or until done. Turn coffee cake out and top with glaze.


    1 (8oz) pkg. cream cheese, softened
    3 cups. powdered sugar
    1 medium orange

      Cream the cheese and sugar. Grate orange rind into creamed mixture. Add the juice from the orange and mix well. Spread over warm coffee cake, As glaze hardens, add more.

    12 to 15 servings

    Mexican Cornbread Casserole

    1-1/2 cups. self rising corn meal
    1 tsp. baking soda
    1 T. salt
    1 (16 oz) can. Mexican corn
    1 cup. buttermilk
    2 pkgs. pepperoni, chopped
    2 eggs
    1/3 cup. shortening
    1 lb. ground chuck
    1 medium onion, chopped
    8 jalapeño peppers, finely chopped, divided
    12 oz. sharp cheese, shredded
    12 oz. mild cheese, shredded

        Mix together corn meal, soda, salt, corn, pepperoni, buttermilk, eggs and shortening; set aside. Brown and drain ground chuck. Pour 1/2 corn meal mixture into greased 9 x 13-inch. dish. Add ground chuck, onion, peppers, pepperoni and cheese. Pour remaining corn meal mixture into pan. Bake at 350 F. for 45 minutes.
    8 servings

    Cookie Pizza

    Prep Time: 15 minutes - Bake Time: 14 minutes

    1 (18oz) roll refrigerated sugar cookie dough
    2 cups.(12oz) semi-sweet chocolate chips
    1 (14oz) can Eagle Brand Sweetened Condensed Milk
    2 cups. M & M'S
    2 cups. miniature marshmallows
    1/2 cup. peanuts

    preheat oven 375 F. Press cookie dough into 2 ungreased 12 inch pizza pans. Bake 10 minutes or until golden. Remove from oven.

    In medium- sized saucepan, melt chips with Eagle brand. Spread over crusts. Sprinkle with M&M's candies, marshmallows, and peanuts.

    Bake 4 minutes or until marshmallows are lightly toasted. Cool, Cut into wedges.
    Makes 2 pizza's,(24 servings)

    Joyce Cartwright
    Meade Valley, California


    Printed from COOKS.COM

    □   7 oz. macaroni
    □   2 tbsp. salad oil
    □   2 tbsp. minced onion
    □   1/2 tsp. salt
    □   1/2 tsp. pepper
    □   1 c. diced Cheddar cheese
    □   1/2 c. mayonnaise
    □   1 c. cooked ham (may use Spam, roast, chicken, tuna, or shrimp)
    □   1 c. celery, diced
    □   1 (7 oz.) can drained peas

    Cook macaroni according to package directions. Do not chill. While still hot, drizzle with oil and vinegar. Add onion, seasonings and cheese. Toss well. Gently mix in canned peas and remaining ingredients. Chill thoroughly. Serve on salad greens. 6 to 8 servings.


    Printed from COOKS.COM

    □   No-stick cooking spray
    □   3 qts. water
    □   8 oz. corkscrew or rotelle
    □   2 c. zucchini, thinly sliced (about 1/2 lb.)
    □   2 c. fresh mushrooms, sliced (about 1/4 lb.)
    □   1 c. green beans, cut into 1" pieces (about 1/4 lb.)
    □   1 lb. sm. raw shrimp, shelled & deveined
    □   2 tbsp. lemon juice
    □   1 clove garlic, minced
    □   1/2 tsp. salt
    □   1/2 tsp. Italian seasoning
    □   1 med. red onion, thinly sliced
    □   1/2 c. oil fresh Italian dressing

    Spray inside of a large saucepan with no-stick spray. Add water and heat to boiling. Stir in pasta and cook as directed on box. DO NOT OVER COOK. Drain and rinse with cold water. Spray inside of a large skillet with no-stick spray. Heat over medium heat. Add zucchini, half at a time and saute until the slices are light brown. Remove to a large bowl as they brown. Add mushrooms and beans. Cover and cook until the beans are just tender, about 3 minutes. Put these vegetables in the bowl. Add shrimp, lemon juice, garlic, salt and seasoning to the pan and saute until they turn pink and are tender. Stir in onion; saute 1 minute. Remove shrimp and onion to the bowl of vegetables. Add drained pasta and dressing; can be served over lettuce leaves.

    Layered Pasta Salad

       prep time
    20 min. total time
    3 hr 20 min
    makes 12 servings, 1 cup each

    3 cups medium shell pasta, cooked, drained
    1 large  Red onion, sliced
    1 pkg. (10 oz.) frozen peas, thawed, drained
    1 pkg.  (6 oz.) OSCAR MAYER Smoked Ham, chopped
    1/2 cup KRAFT Real Mayo Mayonnaise
    1/2 cup  KRAFT Ranch Dressing
    1 cup KRAFT Natural Three Cheese Crumbles
    1 cup  halved grape tomatoes

    LAYER first 4 ingredients in 3-qt. clear serving bowl.MIX mayo and dressing; spread over salad to seal. Top with cheese and tomatoes; cover.REFRIGERATE several hours or until chilled. Toss gently before serving.      

    August 10, 2010

    Baked Cranberry Casserole

    2 cups. raw cranberries, washed
    3 cups. peeled and sliced apples
    1 (8-1/4oz) can. crushed pineapple
    3/4 cup. sugar
    1/4 cup. uncooked oatmeal
    1/3 cup. flour
    1 cup. brown sugar
    1 cup. chopped pecans
    1/2 cup. margarine, melted

        Place cranberries in a 9 x 13 inch casserole. Top with sliced apples and pineapple. Mix sugar, oatmeal, flour, brown sugar, and pecans; spread over fruit. Pour melted margarine over all. Bake at 350 F. until brown about 30 minutes.
    10 to 12 servings


    Printed from COOKS.COM

    □   8 oz. (2 c.) elbow macaroni, cooked
    □   1/2 c. mayonnaise or salad dressing
    □   1 tbsp. lemon juice
    □   1 tsp. sugar
    □   1/2-3/4 tsp. celery salt
    □   1 tomato, diced
    □   1 heaping diced celery
    □   3 tbsp. pimiento
    □   1/2 c. diced green peppers
    □   Salad greens, radish roses

    Mix salad dressing with lemon juice, celery salt, sugar and combine with macaroni, tomato, celery and peppers. Serve on salad greens, place radish roses around. Makes 6 to 8 servings.