August 8, 2010

Cracklin' Bread

2 cups. self -rising cornmeal
2 tbsp. flour
2 eggs
1-1/2 cups. buttermilk
4 tbsp. bacon drippings
1 cup cracklin's

  Preheat oven to 450 F. In a mixing bowl, mix cornmeal, flour, eggs, and buttermilk and beat by hand. Melt bacon drippings in a 9 inch. square pan, pour into cornmeal mixture, and beat well. Fold in cracklin's, pour mixture into pan, and bake for 30 minutes.

note: When buying cracklin's be sure and get them with skin trimmed off. This will keep cracklin's from being tough.

9 servings

Ortega Fiesta Bake

This is an easy casserole to prepare. It combines delicious Ortega taco filling with chile and cheese cornbread.
  • 1 pound ground beef
  • 1 cup chopped onion
  • 3/4 cups ORTEGA Salsa - Thick & Chunky (Medium)
  • 1 package taco seasoning
  • 1/4 cup water
  • 1 cup whole kernel corn
  • 2 1/4 ozs. sliced ripe olives, drained
  • 1 package corn muffin mix
  • 1 cup shredded mild cheddar cheese
  • 4 ozs. ORTEGA Diced Green Chile

PREHEAT oven to 350F.

COOK beef and onion until beef is browned; drain. Stir in salsa, seasoning mix and water. Cook over low heat for 5 to 6 minutes or until mixture thickens. Stir in corn and olives. Spoon into 8-inch-square baking dish.

PREPARE batter for corn muffin mix according to package directions. Stir in cheese and chiles. Spread over meat mixture.

Toffee Top Cheesecake Bars

Prep Time: 20 minutes - Bake Time: 40 minutes - Cool Time: 15 minutes

1 1/4 cups all purpose flour
1 cup. powdered sugar
1/2 cup. unsweetened cocoa powder
1/4 tsp. baking soda
3/4 cup.(1 1/2 sticks) butter or margarine
1 (8oz) pkg. cream cheese, softened
1 (14oz) can. Eagle Brand Sweetened Condensed Milk
2 eggs
1 tsp. vanilla extract
1 1/2 cups(8oz. pkg) English toffee bits, divided.
1 cup. chopped nuts

  Heat oven 350 F. Combine flour, powdered sugar, cocoa and baking soda in medium bowl; cut in butter until mixture is crumbly.
  Press into bottom of greased 13 x 9 inch baking pan. Bake 15 minutes.

Beat cream cheese until fluffy. Add Eagle Brand, eggs and vanilla; beat until smooth. Stir in 1 cup English toffee bits. Pour mixture over hot crust. Bake 25 minutes or until set and edges just begin to brown.

Remove from heat. Cool 15 minutes. Sprinkle remaining 3/4 cup English toffee bits and nuts evenly over top.
Cool completely. Refrigerate several hours or until cold. Store leftovers covered in refrigerator.

Makes about 36 bars.

Frozen Mocha Cheesecake Loaf

Prep: 20 minutes - Freeze Time: 6 hours

2 cups. finely crushed creme filled chocolate sandwich cookies (about 20 cookies)
3 T. butter or margarine, melted
1 (8oz) pkg. cream cheese, softened
1 (14oz) can Eagle Brand Sweetened Condensed Milk
1 T. vanilla extract
2 cups. (1 pint) whipping cream, whipped
2 T. instant coffee dissolved in 1 Tbsp. hot water
1/2 cup. chocolate flavored syrup

   Line 9 x 5 inch loaf pan with foil, extending foil above sides of pan. Combine cookie crumbs and butter;
press firmly on bottom and halfway up sides of prepared pan.
 In large mixing bowl,  beat cream cheese until fluffy. Gradually add Eagle Brand until smooth; add vanilla.
Fold in whipped cream. Remove half the mixture and place in medium bowl; fold coffee liquid and chocolate syrup.
 Spoon half the chocolate mixture into prepared pan then half the vanilla mixture.
  Repeat. with table knife, cut through cream mixture to marble.

Cover; freeze 6 hours or until firm. To serve, remove from pan. peel off foil. Garnish with mint leaves, and strawberry slices. if desired. Slice to serve. Freeze leftovers.

Makes 8 to 10 servings.

Madelyn Cenkar
Meade Valley, California
" a good neighborhood friend growing up"


Printed from COOKS.COM

□   1 (10 oz.) pkg. primavera twists
□   1 can asparagus
□   1 1/2 c. sliced mushrooms
□   1 c. cherry tomatoes
□   1/2 red pepper, diced
□   1/2 yellow pepper, diced
□   1 can sliced black olives
□   1 sm. bunch broccoli flowerets


□   1 c. vegetable oil
□   1/3 c. salad vinegar
□   1/4 c. chopped fresh parsley
□   3 tbsp. chopped fresh basil
□   2 sm. cloves garlic, minced
□   1/2 tsp. salt
□   Freshly ground black pepper

Cook pasta according to package directions. Drain, rinse with cold water. Drain olives and asparagus and set aside. Microwave broccoli flowerets on high in 3 tablespoons water 2-3 minutes (until bright green) and drain. Combine pasta twists, asparagus, mushrooms, broccoli, olives, cherry tomatoes and peppers in serving bowl. Combine dressing ingredients and pour over vegetables. Mix thoroughly and refrigerate at least 1 hour before serving. Serves 4-6.

BBQ Bourbon Ribs

   prep time. 15 min
total time. 1 hr 15 min
makes 5 servings, about 6 ribs each.

2 Tbsp. Brown sugar
1 Tbsp.  Paprika
2 tsp. Garlic powder
1-1/2 tsp.  Black pepper
3 lb. Pork baby back ribs
1/2 cup  Orange juice
1 cup BULL'S-EYE Original Barbecue Sauce
2 Tbsp.  Bourbon

HEAT grill to medium. Mix sugar and seasonings; rub onto both sides of ribs. Place 1/2 the ribs in single layer on 30x12-inch sheet of heavy-duty foil. Bring up sides of foil; double fold top and 1 end of packet to seal. Repeat with remaining ribs and second sheet of foil. Add 1/4 cup orange juice through open end of 1 packet; double fold end, leaving room for heat to circulate inside. Repeat with second packet.

GRILL, covered, 45 min. to 1 hour or until ribs are cooked through. Remove ribs from foil; discard foil. Return ribs to grill. Mix barbecue sauce and bourbon; brush onto ribs. Grill 15 min., turning occasionally and brushing with remaining sauce