November 6, 2010

Beef Doritos Casserole


Slightly spicy Mexican/American casserole is sure to please your family.  This is a hearty casserole that everyone will enjoy.


Bag Nacho Cheese Doritos
1 Lb. Hamburger cooked and drained.
1 Lb. Chorizo cooked and drained.
4 Cups Shredded Cheddar Cheese
1 med – large Onion Chopped
1 Can Light Red Kidney Beans
1 Can Chili Hot Beans
1 Can Cream of Chicken Soup
2 Cans (Rotel) Diced tomatoes with green chilies.
1 – 2 small cans sliced black olives
1 Tbsp. paprika
3 Tbsp. chili powder
1 Tsp. Ground cumin
Shredded Lettuce
Sour Cream


1. In a two quart pot, Mix hamburger, chorizo, chili beans, kidney beans, cream of chicken soup, tomatoes and green chilies, onions, black olives, paprika, cumin, and chili powder. Simmer for 60 minutes.
2. Crush bag of Doritos and sprinkle the bottom of a casserole dish with 1/3 of the Doritos.
3. Sprinkle 1 cup of cheese over the Doritos.
4. Add 1/2 of the mixture from step 1.
5. Add another layer of Doritos and cheese.
6. Add remaining mixture from step 1.
7. Add remaining Doritos and cover with remaining cheese.
8. Bake, uncovered, at 350 for 30 minutes.
9. Let cool and cut into lasagna sized servings.
10. Top with Shredded Lettuce and Sour Cream

MEXICAN GOULASH


Printed from COOKS.COM

1 1/2 lbs. hamburger meat
1/4 c. onion, diced
3 tbsp. chili powder
1 tsp. salt
1 1/2 tsp. pepper
1 can refried beans
1/2 c. sour cream
1 1/2 c. cheese, grated
1/4 c. hot salsa
1/8 c. enchilada sauce
1/2 can tomato sauce
1 lb. macaroni

Brown together hamburger, onion, chili powder, salt and pepper. Add beans. Stir until well mixed. Stir in enchilada sauce, tomato sauce, salsa, sour cream and cheese. Simmer for 20 minutes, stirring occasionally.Cook macaroni while sauce simmers. Stir in cooked, drained macaroni. Remove from heat. Serve hot. Serves 6-8.

CHICKEN OR TURKEY BROCCOLI BAKE


Printed from COOKS.COM

4 chicken breasts, cooked and diced
2 (10 oz.) pkg. frozen broccoli, cooked and drained
4 oz. Cheddar cheese
1 (4 oz.) can mushrooms, drained
1 tbsp. lemon juice
1/2 c. mayonnaise
1/2 c. bread crumbs
2 cans mushroom soup

TOPPING:
1 c. dry cereal or stuffing
2 tbsp. melted butter

Put broccoli in bottom of lightly greased 9x13 inch pan. Top with chicken. Sprinkle on cheese. Combine mushrooms, lemon juice, mayonnaise and soup; spread over all. Bake at 350 degrees for 40 to 50 minutes until bubbly. Sprinkle with topping and bake another 10 minutes.

Pumpkin Cheesecake

Prep: 10 mins Total: 3 hr 50 mins

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream, any variety, divided
1/2 cup canned pumpkin
1/2 cup granulated sugar
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
Dash ground cloves
Dash ground nutmeg
2 eggs
1 pkg. (6 oz. or 9-in.) HONEY MAID Honey Graham Pie Crust
1 Tbsp. brown sugar


Preheat oven to 350°F.

Mix cream cheese, 3/4 cup of the sour cream, pumpkin, granulated
sugar, vanilla and spices with electric mixer on medium speed
until well blended. Add eggs; mix until blended.

Pour into crust.

Bake for 40 minutes or until center is almost set. Cool.
Refrigerate 3 hours or overnight.

Mix remaining 1/4 cup sour cream and brown sugar; spoon over
chilled cheesecake. Garnish with cinnamon, nutmeg or cloves,
if desired.

Makes 8 servings

Pecan Eggnog Cheesecake

Prep: 20 mins Total: 5hrs

3/4 cup PLANTERS Pecan Halves, toasted, divided
2 pkgs. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2 eggs
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. rum extract
3/4 tsp. ground nutmeg, divided
1 HONEY MAID Honey Graham Pie Crust (9 inch)


Reserve 8 pecan halves for garnish; finely chop remaining pecans.

Beat cream cheese, sugar, eggs, sour cream, rum extract and 1/2
tsp. nutmeg in medium bowl with electric mixer until creamy; stir
in chopped pecans. Spread into prepared crust.

Bake at 350°F for 40 to 45 minutes or until filling is set. Cool
completely. Refrigerate 3 to 4 hours. Garnish with COOL WHIP
Whipped Topping, pecan halves and remaining nutmeg.

Makes 8 servings

OREO® Cheesecake

Prep: 25 mins Total: 6hr 20 mins

1 pkg. (1 lb. 4 oz.) OREO Chocolate Sandwich Cookies , divided
1/3 cup margarine or butter , melted
3 pkgs. (8-oz.) cream cheese , softened
3/4 cup sugar
4 eggs
1 cup sour cream
1 tsp. vanilla extract
Whipped cream and raspberries, for garnish
Additional OREO Chocolate Sandwich Cookies , halved, for garnish


Finely crush 30 cookies and coarsely chop remaining cookies; set
aside. Mix finely crushed cookie crumbs and margarine or butter
in bowl. Press on bottom and 2 inches up side of 9-inch springform
pan; set aside.

Beat cream cheese and sugar in bowl with electric mixer at medium
speed until creamy. Blend in eggs, sour cream and vanilla; fold
in chopped cookies. Spread mixture into prepared crust. Bake at
350°F for 55 to 60 minutes or until set. (If necessary to prevent
top from overbrowning, tent with foil for the last 15 to 20 minutes
of baking).

Cool on wire rack at room temperature. Refrigerate at least 4 hours.

Remove side from pan; garnish with whipped cream, raspberries
and cookie halves to serve.

Makes 16 servings

Lemonade Cheesecake

Prep: 15 min Total: 4 hr 15 min

1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
1 tsp. CRYSTAL LIGHT Lemonade Flavor Low Calorie Soft Drink Mix
1/4 cup cold fat free milk
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed
1 ready-to-use reduced fat graham cracker crumb crust (9 inch)


Beat cream cheese and drink mix in large bowl with electric
mixer on medium speed until well blended and smooth. Gradually
add milk, mixing until well blended. Gently stir in whipped
topping. Spoon into crust.

Refrigerate 4 hours or until firm. Garnish with fruit, if
desired.

Makes 8 servings

Note: Place remaining drink mix in glass or plastic pitcher.
Add 5 cups cold water; stir to dissolve. Serve over ice.

Ginger Pumpkin Cheesecake

Gingersnaps give this festive pumpkin cheesecake its "ginger"
flavor and makes the crust extra special too.

Prep: 20 min - Cook: 65 min - Chill: 2 hours to overnight

8 ounces gingersnaps, finely crushed
3 tablespoons butter or margarine, melted
2 tablespoons sugar
2 packages (8 ounces each) cream cheese, softened
3/4 cup light brown sugar, firmly packed
3 large eggs
2 teaspoons McCormick® Pure Vanilla Extract
1 can (15 ounces) pumpkin
1 tablespoon flour
2 teaspoons McCormick® Pumpkin Pie Spice
whipped cream
pecan halves


1. Preheat oven to 325°F. Combine gingersnap crumbs, butter
and sugar. Press into bottom and sides of a 9-inch springform
pan. Bake 15 minutes. Remove from oven and set aside.

2. Beat cream cheese and brown sugar with electric mixer until
fluffy. Add eggs, one at a time, beating after each addition.
Add next 4 ingredients and beat until smooth. Pour into crust.
Bake 50 minutes or until lightly browned on top and almost set.

3. Remove from oven and cool completely in pan on wire rack.
Cover and refrigerate several hours or overnight.

4. Run knife around inside edge of pan and release sides.
Place on serving plate and garnish with whipped cream and
pecan halves.

Makes 12 servings

Fudge Bottom Cheesecake

Prep: 15 min - Total: 1 hr 15 min

1 pkg. (11.1 oz.) JELL-O No Bake Real Cheesecake
2 Tbsp. sugar
6 Tbsp. butter or margarine, melted
1 Tbsp. water
3 squares BAKER'S Semi-Sweet Baking Chocolate
1 Tbsp. butter or margarine
1-1/2 cups cold milk



MIX Crust Mix, sugar, 6 Tbsp. melted butter and water thoroughly
with fork in 9-inch pie plate until crumbs are well moistened.
Press firmly against side of pie plate first, using finger or
large spoon to shape edge. Press remaining crumbs firmly onto
bottom using measuring cup.

MICROWAVE chocolate and 1 Tbsp. butter in small microwavable
bowl on HIGH 1-1/2 minutes or until chocolate is almost melted.
Stir until completely melted; cool slightly.

BEAT milk and Filling Mix with electric mixer on low speed until
blended. Beat on medium speed 3 minutes. (Filling will be thick.)
Stir 3 Tbsp. of the filling into melted chocolate. Spread chocolate
mixture evenly into crust; top with remaining filling.

Refrigerate at least 1 hour. Garnish with thawed COOL WHIP
Whipped Topping. Store leftover cheesecake in refrigerator.

Makes 8 servings

Fudge Bottom Cheesecake Tarts:
Press prepared crust mixture firmly onto bottoms of 12 paper-
lined muffin cups using spoon or bottom of glass. Prepare
Filling mixtures as directed. Spread 1 heaping teaspoon
chocolate mixture over each crust. Top with remaining filling.
Refrigerate and store as directed. Makes 12 servings.

How To Easily Cut Pie to Serve:
Dip bottom of pie plate in hot water 10 to 15 seconds before
slicing.

Black Bottom Cheesecake

CRUST
1 3/4 cups (about 18) crushed creme-filled chocolate cookies
2 tablespoons butter or margarine , melted (we recommend LAND O LAKES® Butter)

FILLING
3 bars (6-ounce box) NESTLɮ TOLL HOUSE® Premier White Baking Bars,
broken into pieces
3 packages (8 ounces each) cream cheese, softened
3/4 cup granulated sugar
2 teaspoons vanilla extract
3 large eggs
1 bar (2 ounces total) NESTLɮ TOLL HOUSE® Semi-Sweet Chocolate Baking Bar, grated


FOR CRUST:
Preheat oven to 350 F.

Toss cookie crumbs and butter together in medium bowl. Press
onto bottom of ungreased 9-inch springform pan. Bake for 10
minutes.

FOR FILLING:
Microwave white baking bars in medium, microwave-safe bowl on
MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at
additional 10- to 20-second intervals, stirring until smooth;
cool to room temperature.

Beat cream cheese, sugar and vanilla extract in large mixer bowl
until smooth. Beat in eggs. Gradually beat in melted white baking
bars. Spread over chocolate crust.

Bake for 40 to 50 minutes or until edges are set but center still
moves slightly. Cool in pan on wire rack; refrigerate until firm.

Sprinkle grated semi-sweet chocolate over cheesecake before serving.

Makes 14 to 16 servings

Chocolate Raspberry Cheesecake

18 chocolate sandwich cookies, finely crushed
2 tablespoons butter or margarine, melted
3 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
3 eggs
1/2 cup Breakstone's or Knudsen Sour Cream
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
6 squares Baker's Semi-Sweet Baking Chocolate, melted,
slightly cooled
1/3 cup strained Red raspberry preserves
6 squares Baker's Semi-Sweet Baking Chocolate
1/4 cup whipping cream


Mix crumbs and butter; press onto bottom of 9-inch springform
pan.

Beat 3 packages cream cheese, sugar and vanilla with electric
mixer on medium speed until well blended. Add eggs, 1 at a
time, mixing on low speed after each addition just until blended.
Blend in sour cream; pour over crust.

Beat 1 package cream cheese and 6 squares melted chocolate with
electric mixer on medium speed until well blended. Add preserves;
mix well. Drop rounded tablespoonfuls of chocolate mixture over
plain cream cheese mixture; do not swirl.

Bake at 325 F for 1 hour and 15 minutes to 1 hour and 20 minutes
or until center is almost set. Run knife or metal spatula around
rim of pan to loosen cake; cool before removing rim of pan.

Melt remaining chocolate and whipping cream on low heat, stirring
until smooth. Spread over cooled cheesecake. Refrigerate 4 hours
or overnight. Garnish with additional whipped cream, raspberries
and fresh mint leaves.

Makes 12 servings

Eggnog Cheesecake

46 vanilla wafers, finely crushed (2 cups)
6 tablespoons butter or margarine, melted
1/2 teaspoon ground nutmeg
4 pkg. (8 oz. each) Philadelphia Brand Cream Cheese, softened
1 cup sugar
3 tablespoons flour
3 tablespoons rum
1 teaspoon vanilla
2 eggs
1 cup whipping cream
4 egg yolks
Cool Whip Whipped Topping (optional)
Ground nutmeg (optional)


Mix crumbs, butter and nutmeg; press onto bottom and 1-1/2
inches up sides of 9-inch springform pan. Bake at 325 F for
10 minutes.

Beat cream cheese, sugar, flour, rum and vanilla with electric
mixer on medium speed until well blended. Add eggs, 1 at a time,
mixing on low speed after each addition just until blended.
Blend in whipping cream and egg yolks; pour into crust.

Bake at 325 F for 1 hour and 10 minutes to 1 hour and 15
minutes or until center is almost set. Run knife or metal
spatula around rim of pan to loosed cake; cool before removing
rim of pan. Refrigerate 4 hours or overnight. Garnish with
thawed Cool Whip Whipped Topping and ground nutmeg.

Makes 12 servings

BACON BISCUIT BALLS


Printed from COOKS.COM

2 c. Bisquick
2/3 c. milk
1/8 tsp. pepper
1/2 lb. fried bacon, crumbled
3 tbsp. minced green pepper
1 tsp. minced onion
Combine. Drop by teaspoons on ungreased cookie sheet. Bake 8-10 minutes at 450 degrees. Any time up to 3 hours ahead. Makes 3 dozen. Serve with Dill Dip.

DILL DIP:
1 (8 oz.) cream cheese
2 tbsp. kosher dill pickle juice
1/2 tsp. minced onion
Dash of salt
Add sour cream to make dip creamier.

Cookies 'n' Cream Cheesecake

1 cup chocolate sandwich cookie crumbs (about 12 cookies)
1 tablespoon margarine, melted
3 (8 ounce) packages Philadelphia Brand Cream
Cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
3 eggs
1 cup coarsely chopped chocolate sandwich cookies
(about 8 cookies)

Preheat oven to 325 F.

Mix together crumbs and margarine in small bowl. Press
onto bottom of 9-inch springform pan. Bake 10 minutes.

Beat cream cheese, sugar, flour and vanilla in large
mixing bowl at medium speed with an electric mixer until
well blended.

Add eggs, one at a time, mixing well after each addition.
Fold in chopped cookies. Pour over crust.

Bake for 1 hour and 5 minutes. Loosen cake from rim of pan.
Cool before removing rim of pan. Chill. Garnish with thawed
Cool Whip Whipped Topping, chocolate sandwich cookies, cut in
half and mint leaves, if desired.

Makes 10 to 12 servings

COBB SALAD


Printed from COOKS.COM

1/2 head lettuce, small pieces
2 chicken breasts, cooked, chilled, cut bite size
3 hard boiled eggs, chilled, grated or chopped
6 bacon slices, cooked crispy, crumbled
2 tomatoes, chopped
1 tbsp. chopped chives
Optional: 3 oz. your favorite crumbled cheese, 2 med. avocados, sliced
Put lettuce in chilled serving bowl. Arrange the chicken, eggs, bacon and tomatoes in decorative manner on top of lettuce (rows or swirls, etc.). Sprinkle chives and cheese on top. Avocados top off the edges.


BROWN DERBY DRESSING:
1/2 c. water
1/2 c. red wine vinegar
1 tbsp. lemon juice
1/2 tsp. black pepper
1 tsp. salt
1/2 tsp. sugar
1/2 tsp. dry mustard
1 1/2 tsp. Worcestershire sauce
1 clove garlic (1/8 tsp.)
1 1/2 c. salad oil
1/2 c. olive oil
Mix dressing ingredients, shake and chill.

BARBECUE RIBS SAUCE

1 cup ketchup
1 tablespoon worcestershire sauce
1 teaspoon hot pepper sauce
1 cup water
1/4 cup vinegar
2 tablespoon brown sugar
1 teaspoon salt
1 teaspoon celery seed

Combine all ingredients in saucepan. Bring to a boil, reduce heat and let simmer 30 minutes. This makes enough sauce to baste 4 lbs. of baby back ribs.

AU GRATIN CHICKEN BAKE (OR TURKEY)


Printed from COOKS.COM

2 c. chopped, cooked chicken or turkey
1 can cream of celery soup
1 (8 oz.) can water chestnuts, drained & sliced
4 oz. spaghetti, cooked & drained
1 c. shredded cheddar cheese
Parmesan cheese
1/2 c. milk
2 tbsp. chopped pimiento


Combine chicken, soup, water chestnuts, spaghetti, 1/2 cup cheddar cheese, 1/2 cup Parmesan cheese, milk and pimiento; mix lightly. Spoon into 1 12/ quart casserole. Bake at 350 degrees for 45 minutes. Top with remaining cheddar cheese and additional Parmesan cheese; continue baking until cheddar cheese melts. 6 to 8 servings.

BARBECUE BAKED CHICKEN


Printed from COOKS.COM

1 1/2 cut up fryers, rolled in flour and browned
BARBECUE SAUCE:
1 c. catsup
1 c. water
1 tbsp. honey
1 sm. chopped onion
1 tsp. dry mustard
1/4 c. vinegar
1 tbsp. Worcestershire sauce
1 tbsp. brown sugar
1 clove garlic, chopped
1 tsp. chili powder
1/2 tsp. paprika

Mix all ingredients together in pan and simmer, slowly, covered for 20 minutes. Place chicken in Dutch oven. Pour sauce over chicken. Bake, covered, at 300 degrees for 1 hour or until done.

HOMEMADE BBQ SAUCE

1 large onion, finely diced
6 cloves garlic, chopped
1/2 teaspoon red pepper flakes
1 teaspoon ground cumin
2 tablespoon olive oil
1 cup brown sugar
1/4 cup molasses
1 (40 oz) bottle tomato ketchup
1 cup apple cider
1/2 cup cider vinegar
2 tablespoons yellow mustard
1/8 tsp. mesquite smoke
3/4 teaspoon sea salt
1/2 teaspoon black pepper, freshly ground


In a saucepan, heat the onion, garlic, pepper flakes, and ground cumin in olive oil. Cook until the onions are softened.Stir in the brown sugar, molasses, ketchup, apple cider, vinegar, and mustard. Bring the mixture to a boil, reduce to a simmer, and cook for 20 minutes longer. Add salt and pepper, to taste. Stir in a few drops of mesquite smoke flavor if like a smoky flavor.

Pour into a sterilized pint sized canning jar and seal. Keeps, refrigerated for several weeks. If you want to store the BBQ sauce for a longer time (on the shelf) process it in a boiling water bath for 10 minutes.
Makes enough for about 2 pint sized jars. Recipe may be doubled or tripled for canning.

BARBECUE SAUCE

2 cups ketchup
1 cup cider vinegar
2 tablespoons brown sugar
2 teaspoons chili powder
1/4 teaspoon salt
3 cups water
6 stalks celery, chopped
5 bay leaves
5 large cloves garlic, peeled and pressed
1-2 large onions, chopped
1 stick butter (1/4 lb)
8 tablespoons Worcestershire sauce
2 teaspoons paprika
1/4 teaspoon hot cayenne pepper

This is to be served in a gravy bowl or dish alongside barbecued beef, pork, or chicken, rather than as a basting-type barbecue sauce.Combine all ingredients and bring to a boil. Simmer for 15 minutes. Strain.

Season to taste, remembering that the flavor will change as it cools. Add salt, pepper, hot pepper, or garlic/onion powder to make the sauce your own!
Keeps several weeks in refrigerator, or freeze if storing for a longer time.
For canning, process pints a in boiling water bath for 45 minutes.
Yield: About 5 cups (recipe may be halved or doubled).

Spinach Cheese Bake

From a Friend on Facebook -Michael Brandon 
1 (6 oz) package of corn muffin mix
2 eggs beaten
1 (8 oz) carton of sour cream
1 (10 oz) can of french onion soup
1 (10 oz) package of frozen spinach
1/2 (half) cup butter or margarine melted
1/2 (half) cup shredded cheese

Preheat oven to 350 degrees; Combine first 6 ingredients; stir well; spoon mixture into greased 12 x 8 x 2 inch baking dish.
Bake for 25 to 30 minutes; top with cheese and bake for another 5 minutes

baking time may very. I usually let it cook for about 45 minutes. 


Margret Louise Self
early 80s I think
and she is living in Clacksville Alabama right outside Roanoke.

BARBECUE RIBS WITH SPECIAL BARBECUE SAUCE


Printed from COOKS.COM

Baby back ribs (1 slab per person)
1/4 cup red wine vinegar or lemon juice
1 stick butter, melted
1 clove garlic, crushed
1 onion, grated
Remove skin from back of ribs. Cut a small slit between each rib. Mix vinegar, butter, onion and garlic together and use mixture to season ribs on both sides. Place ribs on a preheated grill and close the cover. Turn ribs every 20 minutes and baste with Barbecue sauce until tender.


SPECIAL BARBECUE SAUCE:
1/2 stick butter, melted
1 green pepper, chopped
1 onion, chopped
3-4 cloves garlic, pressed
1/2 cup celery (with leaves), chopped
1 (16 oz.) can crushed tomatoes
1 (12 oz.) can thick tomato paste
1/2 can water, from tomato paste can
1 tbsp. Worcestershire sauce
1 tsp. salt
2 tbsp. red wine vinegar
2 tbsp. prepared yellow mustard
4 dashes Tabasco sauce
8 peppercorns
1/4 tsp. ground cumin
8 coriander seeds
1/4 tsp. oregano
2 tbsp. molasses
4 tbsp. brown sugar
1 bay leaf
1/4 tsp. celery seed

Melt butter in medium saucepan. Sauté onion, garlic, celery and green pepper until tender. Add remaining ingredients and simmer 1/2 hour, stirring occasionally. Cool and put through a small sieve colander. Keeps in the refrigerator 6 to 8 weeks.This recipe may be used on ribs, chicken, or beef in either wood-fired/charcoal pits or gas grill barbecues.

CAJUN CHICKEN DIANE


Printed from COOKS.COM

6 oz. dry uncooked pasta
3/4 c. (1 1/2 sticks) unsalted butter, in all
1 tbsp. plus 2 tsp. Cajun seasoning
3/4 lbs. boneless chicken breasts (skinless), cut into strips
3 c. (about 8 oz.) sliced mushrooms
1/4 c. minced green onion tops
3 tbsp. minced parsley
1 tsp. minced garlic
1 c. basic chicken stock
1 oz. white wine
1 oz. golden sherry


Cook pasta according to package directions just to al dente stage. Immediately drain and rinse with hot water to wash off starch, then with cold water to stop cooking process; drain again. To prevent pasta from sticking together, pour a very small amount of oil over pasta and rub through pasta. Season your chicken strips with Cajun spices. Heat your saute pan over high heat with 1/2 of your butter, about 4 minutes. Don't let butter burn. Add chicken; let cook about 2 minutes on one side and 1 minute on the other side. Add mushrooms and cook 2 minutes. Add green onion, parsley, garlic and stock, cook for 2 minutes more until boiling. Add wings, let burn off, about 1 minute. Add pasta, let get hot. Add remaining butter, and let it thicken, stirring and shaking pan well. Serve immediately. Makes 2 servings.

RAGIN' CAJUN JAMBALAYA


Printed from COOKS.COM

1 lg. onion, chopped
2 garlic cloves, crushed
1/2 c. chopped celery
1 lg. bell pepper, finely chopped
1 1/2 lbs. sliced sausage (kielbasa or andouille)
2 lbs. cooked shrimp, chicken, crawfish, or any combination
2 tbsp. olive, vegetable oil, or bacon drippings
1 c. fresh, chopped tomatoes, optional
1 1/2 c. uncooked long grain rice
3 c. chicken or seafood stock
1 tsp. salt
1/2 tsp. onion salt
1 tsp. black pepper
1 tsp. white pepper
1 tsp. cayenne pepper
1 tsp. thyme
1 tbsp. file
1 tsp. oregano
2 bay leaves


Tabasco or Louisiana hot sauce to taste
Whimps may use 1/2 teaspoon each of black, white and cayenne pepper; "Cajuns" may use 2 teaspoons each.In a large, heavy pot on medium to medium high temperature, saute sausage in oil until well browned; drain well. Add chopped onion, garlic, celery and bell pepper, saute until almost tender. Add seasonings and continue to saute for 1 minute. If desired add fresh, chopped tomatoes. If using chicken, add cooked chicken pieces to take up flavors. Add chicken or seafood stock and rice. Turn heat down to gentle simmer and cover for about 20 to 25 minutes. If using cooked shrimp or crawfish, add at the end of cooking time to prevent breaking down. Add hot sauce to individuals taste. Serve with favorite wine and french bread.

CAJUN STUFFED CANNELLONI


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2 lbs. Cajun sausage, 1 hot, 1 mild (Jimmy Dean sausage can be used)
2 med. onions, chopped fine
3 tbsp. garlic, chopped
5 (10 oz.) frozen chopped spinach
6 oz. Italian cheese
6 oz. Italian seasoned bread crumbs
3 oz. Pickapeppa sauce
1 1/2 tbsp. Cajun seasoning
16 oz. sour cream
1/8 tsp. cayenne pepper
2 tbsp. olive oil
Saute sausage until done, chop fine and set aside. Saute onions and garlic in 2 tablespoons olive oil until tender. Add sausage. Place frozen packs of spinach in microwave and thaw. Remove spinach and place in strainer. Add the spinach to the sausage mixture and blend. Add the Pickapeppa sauce, Cajun seasoning and cayenne pepper and cook for five minutes. Add the cheese and bread crumbs. Blend for one minute and remove form heat. Fold in sour cream and blend well. Let cool. Cool Cannelloni noodles according to instructions on package. Cool and stuff with sausage mixture.

CREAM SAUCE FOR CANNELLONI:
2 (8 oz.) whipping cream
3 tbsp. flour
1 stick butter
6 oz. Italian cheese
Mozzarella cheese

Melt butter and add flour. Stir rapidly. Do not let mixture turn brown. Warm the whipping cream in microwave for one minute. Add to flour mixture. Stir and add cheese a little at a time and cook for about one minute or until smooth. Pour the cheese sauce over the Cannelloni. Sprinkle the top with grated Mozzarella cheese and bake for 20 minutes at 350 degrees.

CAJUN CURRY CHICKEN


Printed from COOKS.COM

1 tbsp. plus 1 tsp. reduced-calorie butter
1 1/2 c. onion, chopped
1 (4 oz.) can green chilies, chopped
1 green pepper, chopped
1/2 red pepper, chopped
1 tbsp. plus 1 1/2 tsp. Cajun seasoning
1 tbsp. curry powder
8 oz. boneless chicken, cut in pieces (skinned)
1 c. water
1 pkg. chicken broth mix
1 tbsp. plus 1 tsp. flour
1 sm. apple, chopped
2 tbsp. raisins
1 c. cooked rice

In a large non-stick pan heat butter. Saute onions, peppers, 1 1/2 teaspoons Cajun seasoning, and curry powder for 5 minutes. Work 1 tablespoon of Cajun seasoning into chicken. Add chicken, and saute for 15 minutes. Whisk together water, broth mix, and flour. Add to pan and stir. Mix in apple and raisins. Heat until thick and smooth - about 5 minutes. Divide recipe and serve over 1/2 cup of rice. Serves 2.

CAJUN SEASONING MIX


Printed from COOKS.COM

1/2 c. paprika
4 tsp. salt (opt.)
4 tsp. garlic powder
4 tsp. onion powder
4 tsp. cayenne
1 tbsp. white pepper
1 tbsp. black pepper
1 tbsp. basil leaves, crushed
1 tbsp. oregano leaves, crushed
1 tbsp. thyme leaves, crushed
2 tsp. dry mustard
1 tsp. sugar
Combine all ingredients in small bowl. Store in a jar tightly sealed. Yield: 2/3 cups.

CAJUN FRIED WHOLE TURKEY


Printed from COOKS.COM

16 oz. Italian salad dressing
1 tbsp. garlic powder
1 tbsp. onion powder
1 tsp. celery salt
2-3 tbsp. Lea & Perin
1/3 bottle paprika pepper
1/2 can of beer
3 heaping tsp. Poultry Magic seasoning
1 tsp. salt
1 tsp. black pepper
1 tsp. white pepper
2 tsp. cayenne pepper
4 dashes Tabasco

Wrap legs with foil and-or wire. Cut off excess skin and fat from turkey and tail. Mix ingredients above and inject into bird with a syringe. Inject the fluid into the meat of the 2 turkeys at least 12 hours before cooking. Refrigerate. Deep fry whole bird in peanut oil for 4 minutes per pound at 340 degrees.

VEGETABLE LASAGNA


Printed from COOKS.COM

2 tbsp. chopped onion
1 clove garlic, minced
1 tsp. olive oil
1 1/2 c. peeled diced tomato
2 c. peeled diced eggplant
1/2 c. chopped green pepper
1 sm. zucchini, diced
1/4 lb. fresh mushrooms, chopped
1 tsp. dried whole oregano
1 bay leaf
1/4 tsp. salt
1/4 tsp. pepper
6 uncooked lasagna noodles
1/8 tsp. salt
2 eggs, beaten
1 c. low-fat cottage cheese
1 tbsp. chopped fresh parsley
Vegetable cooking spray
1/2 c. (2 oz.) shredded Mozzarella cheese
1 tbsp. grated Parmesan cheese


Saute onion and garlic in hot oil in a large skillet 2 minutes. Stir n next 9 ingredients; cover, reduce heat and simmer 10 minutes. Remove bay leaf; set vegetable mixture aside.Cook lasagna according to package directions, reducing salt to 1/8 teaspoon. Drain noodles, and cut in half crosswise; set aside.
Combine eggs, cottage cheese and parsley; set aside.
Coat an 8 inch square baking dish with cooking spray. Place 4 noodle halves in dish. Spoon half of cottage cheese mixture over noodles. Spread half of vegetable mixture over cottage cheese mixture; sprinkle with half of Mozzarella. Repeat layers, ending with noodles. Cover and bake at 350 degrees for 20 minutes. Sprinkle with Parmesan; cover and bake 5 minutes. Yield: 6 servings. (245 calories per serving)

VEGETABLE LASAGNA


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2 tbsp. chopped onion
1 clove garlic, minced
1 tsp. olive oil
1 1/2 c. peeled, diced tomato
2 c. peeled, diced eggplant
1/2 c. chopped green pepper
1 sm. zucchini, diced
1/4 lb. fresh mushrooms, chopped
1 tsp. dried whole oregano
1 bay leaf
1/4 tsp. salt
1/4 tsp. pepper
6 uncooked lasagna noodles
1/8 tsp. salt
2 eggs, beaten
1 c. lowfat cottage cheese
1 tbsp. chopped fresh parsley
Vegetable cooking spray
1/2 c. (2 oz.) shredded Mozzarella cheese
1 tbsp. grated Parmesan cheese


Saute onion and garlic in hot oil in a large skillet 2 minutes. Stir in next 9 ingredients; cover, reduce heat, and simmer 10 minutes. Remove bay leaf; set vegetable mixture aside.Cook lasagna according to package directions, reducing salt to 1/8 teaspoon. Drain noodles, and cut in half crosswise; set aside. Combine eggs, cottage cheese, and parsley; set aside.
Coat an 8-inch square baking dish with cooking spray. Place 4 noodle halves in dish. Spoon half of cottage cheese mixture over the noodles. Spread half of vegetable mixture over cottage cheese mixture; sprinkle with half of Mozzarella. Repeat layers, ending with noodles.
Cover baking dish, and bake at 350 degrees for 20 minutes. Sprinkle with Parmesan; cover and bake an additional 5 minutes. Yield: 6 servings (245 calories per serving).

SHERRY SMOKED CHICKEN


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2 cups dry sherry
1/2 cup white wine vinegar
1/2 cup teriyaki sauce
5 cloves garlic, minced
1 medium onion, chopped
1/3 cup firmly packed brown sugar
3 (3 lb.) broiler-fryers
wood chips, soaked


Combine dry sherry, vinegar, teriyaki sauce, garlic, onion and brown sugar in a large, shallow dish. Place chicken in dish turning once in marinade. Cover and refrigerate several hours or overnight, turning chicken occasionally.Prepare wood and charcoal fire in smoker. Place wood chips on coals. Place water pan in smoker, and pour in marinade; finish filling with water.
Spray grill rack with oil. Place chickens on the grill rack. Insert meat thermometer, making sure it does not touch bone (or plan to use an instant-read thermometer instead).
Cover with smoker lid; cook 3 1/2 to 4 1/2 hours or until meat thermometer reads 185°F degrees. Refill water pan and add charcoal as needed.
Makes 15 to 20 servings.

BISCUIT CRUST CHICKEN PIE


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3-4 cups chicken broth
3 large potatoes, quartered
3 carrots, sliced
2 stalks celery. sliced
3 cups cooked chicken, cubed
1 3-4 lb. chicken
1 sweet onion, chopped
1 tablespoon olive oil
3/4 stick sweet unsalted butter
1/3 cup flour
1/4 teaspoon thyme
1/4 teaspoon sage or bell seasoning
1/8 teaspoon nutmeg
1/4 cup minced fresh parsley leaves
5 cloves fresh garlic, chopped

BISCUIT DOUGH FOR THE CRUST:
1 1/3 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup buttermilk
1/2 teaspoon salt
5 tablespoon butter, sliced thin
1/3 cup sharp cheddar, grated
1 egg

In saucepan melt butter, add olive oil and chopped onion. Fry on high heat for 2-3 minutes. Add herbs, vegetables and garlic and fry 2 more minutes then remove from heat. Stir in flour and blend with fork. Return to heat and slowly add broth, mixing with wire whisk until smooth. Simmer on low heat until vegetables are nearly tender but not mushy.For the crust, stir baking powder, soda and salt into flour and mix well. Cut cold butter (you can freeze it for best results) into flour mixture until only chunks the size of walnuts remain. Add cheese. (A nice addition is to add some chopped fresh rosemary to the crust but this is optional). Beat the egg with the buttermilk and stir into the dough. Gather the dough into a ball, place in the refrigerator in a plastic bag for 10-15 minutes to rest. This prevents gluten from developing.

It's important not to overwork the dough or you will cause it to become tough. Roll dough out on board to 1/2 inch thick. Cut out rounds of dough with a 2-3 inch biscuit cutter.
Put cooled chicken mixture in deep dish casserole. Place rounds of biscuit dough until chicken mixture is covered. Brush top with milk or cream.
Bake at 425°F for approximately 20-25 minutes or until golden brown.
Optional: Use Pillsbury flaky biscuits (from a tube) as a substitute when in a hurry.
Submitted by: CM

PORK SCHNITZEL


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6 pork loin cutlets (1 1/2 lb.), cut 1/2" thick
1/4 c. all-purpose flour
1 tsp. seasoned salt
1/4 tsp. pepper
1 beaten egg
2 tbsp. milk
3/4 c. fine dry bread crumbs
1 tsp. paprika
3 tbsp. shortening
3/4 c. chicken broth
1 tbsp. all-purpose flour
1/4 tsp. dried dillweed
1/2 c. dairy sour cream

Pound pork 1/4 to 1/8 inch thick. Cut small slits around edges to prevent curling. Coat meat with mixture of the 1/4 cup flour, the seasoned salt and pepper.Combine egg and milk. Dip cutlets in egg mixture, then in a mixture of bread crumbs and paprika. In large skillet cook 3 cutlets at a time in hot shortening 2-3 minutes on each side. Remove from pan to platter; keep warm. Pour broth into skillet, scraping to loosen crusty drippings.
Blend the 1 tablespoon flour and dillweed into the sour cream. Stir sour cream mixture into broth. Cook and stir until mixture is thickened; do not boil. Pass sauce with cutlets. Serves 6.

MONTEREY CHICKEN


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chicken breasts
1 bundle green onion
1 bottle BBQ sauce (any kind)
1 package maple flavored bacon
4 cups Monterey jack / Colby shredded cheese
1 to 2 large tomatoes
salt
pepper
olive oil
Preheat oven to 350°F.Start by seasoning chicken with salt and pepper. Heat up frying pan on oven and coat with Olive oil, pan fry chicken until golden brown.
While chicken is cooking dice tomato and green onion using only the green portion. Cook bacon until crisp.
Once chicken is done, place in 13 x 9 pan cover each piece with BBQ sauce entirely place crispy bacon on top of BBQ sauce spread cubed tomato and green onion even over each piece and spread shredded cheese over everything place in oven until cheese in melted.
Serve over white rice and enjoy!!

FRIED CATFISH AND HUSH PUPPIES


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1 jalapeno pepper,
1 1/2 tbsp. chopped onion
2/3 c. buttermilk
3 eggs
2 3/4 c. cornmeal
1 tsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
Salt and pepper
Oil for frying
1 1/2 lb. catfish fillets, about 6

1. For the hush puppies: Mince jalapeno, if using. Combine the onion, buttermilk, 1 egg and the jalapeno. Combine 1 1/2 cups of the cornmeal, the sugar, baking powder, soda, 3/4 teaspoon salt and 1/4 teaspoon pepper. Stir wet ingredients into dry. 2. Shape dough into approximately 1 inch balls. 3. Heat oven to 200 degrees. Heat 1 inch oil in a heavy frying pan over medium-high heat. When oil is hot (350 degrees), carefully add hush puppies. Fry until golden brown, about w minutes. Drain on paper towels and put on a baking sheet in oven to keep warm.4. For the catfish: Combine remaining 1 1/4 cups cornmeal, 3/4 teaspoon salt and 1/4 teaspoon pepper. Beat remaining 2 eggs. Dredge catfish in cornmeal mixture. Dip into the beaten eggs and coat again with the cornmeal mixture. 5. Fry in the hot oil until golden brown, about 3 minutes per side. Makes 4 servings.

CHEESE CHILI EGG DISH


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7 oz. can diced Ortega chilies
3/4 lb. cheddar cheese, grated
3/4 lb. Jack cheese, grated
1/2 pt. whipping cream
8 oz. can tomato sauce
Salt & pepper
10 to 12 eggs
Sour cream & avocado

Beat eggs; add cream; beat. Add seasonings. Pour over layered cheese-cheddar-chilies-Jack. Bake 35 minutes at 350 degrees. Spread tomato sauce over carefully. Bake 15 more minutes. Then cool 10 minutes. Then top with sour cream and sliced avocado.

ARMADILLO EGGS


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1/2 lb Monterey Jack Cheese
1/2 lb sharp cheddar cheese
1/2 lb hot pork sausage meat
11/2 cup Bisquick mix
1 egg
1 package pork flavor Shake 'N Bake
20 whole jalapeno peppers*


You may use fresh, bottled, or canned sliced hot peppers, cut them in half lengthwise and scrape out all the seeds (wear gloves). Seasoned bread crumbs or Pepperidge Farm Herb stuffing mix (processed in food processor) may be substituted.Try to keep both halves near each other as you have to put them back together later.
Mix bisquick, raw sausage & cheddar cheese.

Stuff each pepper with Monterey Jack cheese and put the halves back together.
Grab a handful of Bisquick mixture and mold around pepper in the shape of elongated egg.
Use enough to cover pepper well.

Dip armadillo egg in beaten egg and roll in Shake 'n Bake.
Bake on lightly oiled baking sheet at 350 degrees for 25 minutes or until crisp.
*Use 20-30 peppers depending on heat desired.

CHICKEN WITH 40 CLOVES OF GARLIC


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For REAL garlic lovers!
8 chicken legs and thighs
40 cloves garlic
4 stalks celery
2/3 c. olive oil
6 sprigs parsley
1 tbsp. dried tarragon
1/2 c. dry vermouth
1/4 tsp. pepper
Dash of nutmeg
2 1/2 tbsp. salt


Rinse chicken in cold water, pat dry. Peel garlic leaving cloves whole. Cut celery into thin slices. Pour oil into shallow dish or plate and coat chicken on all sides. Put celery into heavy casserole, add parsley and tarragon. Lay chicken in, sprinkle with vermouth, pepper and nutmeg and one teaspoon of the salt. Pour the oil from the plate, over the chicken, add the garlic cloves and sprinkle with remaining salt. Over the casserole, lay aluminum foil, cover with lid of the casserole, tight seal. Bake in 375 degree oven for 1 1/2 hour. DO NOT remove lid during cooking. Serve from casserole and spread cloves of garlic on hot toast like butter.

BROWN DERBY SALAD


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1/2 head boston lettuce, shredded
2 med. tomatoes, diced
6 slices bacon, cooked & crumbled
2 med. avocados, cut in wedges
2 chicken breasts, cooked, chilled & diced
3 hard cooked eggs, chopped
3 oz. Roquefort cheese, crumbled
1 tbsp. snipped chives
1 sm. stalk French endive 
Place lettuce in large salad bowl. Over lettuce, arrange a row each of chicken, tomatoes, eggs, bacon and cheese. Surround with avocado and endive. Sprinkle with chives. Toss at the table with this dressing.

BROWN DERBY DRESSING:
1/2 c. red wine vinegar
1 tbsp. lemon juice
1 1/2 tsp. pepper
1 tsp. salt
1/2 tsp. sugar
1/2 tsp. dry mustard
1 1/2 tsp. Worcestershire sauce
1 clove garlic, minced
1 1/2 c. salad oil
Combine and mix well.

BROWN DERBY BURGERS WITH SAUCE DIABLO


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2 lbs. ground beef
2 c. chicken broth
1 tsp. salt
2 tbsp. Worcestershire sauce
1 egg
1 tsp. pepper
1/2 tsp. mustard
Mix above ingredients, adding the broth last, until the mixture resembles soupy meatloaf. Make thick patties using a cup of the mixture for each portion and brown the patties in fat.

SAUCE:
2 c. or 1 can Franco American Gravy
1 tbsp. Worcestershire sauce
1/2 c. catsup
1 tbsp. butter
Boil above ingredients together for 2 minutes. Drain the patties and put them in a baking dish and pour the sauce over them. Bake about 30 minutes at 350 degrees.

FAMOUS BROWN DERBY RED VELVET CAKE AND ICING


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2 1/2 c. cake flour
1/2 tsp. salt
3 tbsp. instant cocoa mix
1/2 c. butter
1 1/2 c. white sugar
2 eggs
2 (1 oz.) bottles red food coloring
1 tsp. vanilla
1 c. buttermilk
1 tbsp. white vinegar
1 tsp. soda


Sift together flour, salt, instant cocoa mix. Cream butter and sugar. When well creamed beat in whole eggs one at a time. Blend well, add food coloring and vanilla.Mix buttermilk, vinegar and soda. Add alternately with dry ingredients to the creamed mixture. Blend at low speed between additions. Put in prepared pans. Bake at 350 degrees for 30 minutes. Don't over bake.


MYSTERY ICING (NEVER HARDENS)
4 tbsp. flour
1 c. sweet milk
1 c. sugar
1 stick butter
1/2 c. non liquid shortening
3 tsp. vanilla
1/4 tsp. salt
Blend flour and milk. Cook until thickens to cream. Cool. Cream sugar, butter, shortening, salt and vanilla. Add slightly cooked flour mixture and beat until fluffy.

BROWN DERBY COBB SALAD


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1/2 head Cos Cobb lettuce (or Boston Bibb)
1/2 cup watercress, coarsely chopped
1/2 cup bunch chicory, coarsely chopped
1/2 head romaine
2 medium tomatoes, peeled
2 chicken breasts, steamed or poached, diced
6 strips bacon, cooked until crisp
1 avocado
3 boiled eggs, hard cooked
2 tablespoons chives, chopped
1/2 cup Roquefort cheese or blue cheese crumbles
1 cup Brown Derby French Dressing
Finely chop greens and transfer to a large salad bowl. Wash and remove any green core, stem end and seeds from tomatoes that have been sliced into halves. Dice into 1/2-inch cubes and place atop the chopped greens.Top with the diced chicken breasts. Crumble the bacon and sprinkle evenly over the salad. Remove pit and chop avocado into small pieces. Add to salad.
Sprinkling chopped eggs and grated cheese over all and garnish with chopped chives.
Do not dress the salad until serving time. At serving time, add the French Dressing (below) and toss well at the table.
Makes about 5 generous servings.


Brown Derby French Dressing:
1 cup red wine or Chianti vinegar
1 cup water
1 teaspoon sugar
pinch of fresh thyme
juice of 1/2 lemon
2 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon Coleman's English mustard
2 cloves garlic, minced
4 cups Bertolli light extra virgin olive oil


In a blender, combine vinegar, water, sugar, thyme, lemon, salt and pepper, Worcestershire, dry mustard and garlic. Blend for 30 seconds then remove cap from blender top and drizzle in olive oil slowly until well combined. Refrigerate until ready to use. Leave at room temperature for 30 minutes before using and shake vigorously to combine. Keeps for 3 or 4 days in refrigerator.Yield: about 1 1/2 quarts.

LAYERED TURKEY LASAGNA BAKE


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6 lasagna noodles
1 lb. ground turkey
1 (16 oz.) can Hunts tomato sauce
1 (6 oz.) can Hunts tomato paste
1 chopped onion
1/4 tsp. crushed garlic
1 tsp. basil leaves
1/2 tsp. oregano
1/8 tsp. pepper
1/2 c. plain yogurt
1/2 c. cottage cheese (1-1/2%)
1/2 c. grated Parmesan cheese
2 (9 oz.) pkgs. frozen chopped spinach, thawed and squeeze-dried
1/2 c. grated Cheddar cheese
1/2 c. grated Mozzarella cheese


In large saucepan, cook noodles to desired doneness. Drain and rinse with hot water. Set aside. Brown turkey and onions in large skillet. Drain and stir in tomato sauce, tomato paste, basil, garlic, oregano, and pepper.In medium bowl, combine cottage cheese, yogurt, and Parmesan cheese. Beat until smooth. Layer bottom of 9 x 12 inch baking dish with 3 noodles. Top evenly with meat sauce. Next, spoon cottage cheese mixture over meat-sauce layer. Continue with layer of spinach. Repeat entire process. Top casserole with cheese mixture. Bake at 350 degrees for 35-40 minutes or until thoroughly heated. Serves 8.

TURKEY ENCHILADA BAKE


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2 tbsp. butter
1 garlic clove, minced
1/4 c. chopped green chilies
1/2 tsp. salt
10 3/4 oz. cream of chicken soup, condensed
1 1/2 c. cubed, cooked turkey or chicken
4 oz. shredded cheddar cheese
8 corn tortillas
1/4 c. milk
1/2 c. chopped onion
1/2 c. sliced ripe olives
1/2 tsp. salt
1/2 c. dairy sour cream
1/4 c. oil

Heat oven to 350 degrees. In medium saucepan, melt butter; saute onion and garlic in butter until tender. Stir in 1/4 cup ripe olives, salt, sour cream and soup; mix well. Reserve 3/4 cup sauce. To remaining sauce, fold in turkey and 1/2 cup cheese.In medium skillet, heat oil, lightly fry tortillas. Fill with turkey mixture; roll up, place seam side down in ungreased 12"x8" baking dish. In small bowl combine reserved 3/4 cup sauce and milk, spoon over tortillas. Bake at 350 degrees for 30 to 35 minutes or until bubbly. To serve, sprinkle with remaining 1/2 cup cheese and 1/4 cup olives. Serves 6 to 8.

HOMINY CASSEROLE


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2 cans hominy, drained
1 can cream of mushroom soup
1 tbsp. pepper sauce
1/4 c. chopped onion
1 lb. hot Mexican Velveeta cheese, cubed
1 jar pimentos
1 c. grated Cheddar cheese
1 sm. bag Reg. Fritos

Mix all ingredients together, except Cheddar cheese and Fritos. Place in buttered casserole. Crumble Fritos; mix with Cheddar cheese. Sprinkle on top of casserole. Bake at 325 degrees for 35 to 40 minutes.

3 LAYER TURKEY BAKE


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3 c. rice chex crushed to 1 1/2 cups
2 tbsp. butter, melted
1/4 tsp. ground oregano, divided
2 tbsp. grated Parmesan cheese
1 can cream of mushroom soup
1 (6 oz.) can evaporated milk
1/4 tsp. onion juice
1 tsp. seasoned salt
1 tsp. dried parsley flakes
3 c. cubed cooked turkey
1/3 c. chopped ripe olives
5 oz. lasagna noodles (6 noodles) cooked and drained
2/3 c. shredded Mozzarella cheese

Combine chex crumbs, butter, 1/8 teaspoon oregano, and Parmesan cheese. Set aside.Combine soup, milk, onion, salt, parsley and remaining oregano. Stir in turkey and olives. In 2 quart oblong baking dish, layer in order half the noodles, soup mixture, and cheese. Repeat. Top with cereal crumbs. Bake for 30 minutes at 375 degrees. Let stand for 10 minutes before cutting.

TEXAS STYLE BARBECUE SAUCE

2 large Vidalia or Spanish onions
4-5 cloves garlic
2 sticks butter
1/4 cup olive or peanut oil
1 16 oz. can Italian style plum tomatoes
1 cup medium salsa
2 tablespoons freshly squeezed lemon juice
2 tablespoons red wine or tarragon vinegar
1/4 cup Worcestershire sauce
1/4 cup honey or molasses
2 tablespoons chili powder
1 teaspoon dry oregano (use 1 T. if fresh herb)
1/2 teaspoon Portuguese allspice
2 jiggers Jack Daniel's Whiskey or dark rum
salt and pepper, to taste
cayenne and Tabasco, to taste


Coarsely chop the onion and garlic. Add oil to a heavy bottom (preferably cast iron) skillet with butter and melt over medium heat (do not allow butter to brown).

When hot, add onion and garlic and stir until they take on a little golden color (do not brown) for about 4-5 minutes.Stir in tomatoes and remaining ingredients. Simmer, uncovered, stirring occasionally for about 45 minutes (over low heat), with just the occasional bubble.

When it has reached desired consistency (should not be cooked for more than an hour or so), allow to cool for about 20 minutes, then pulse it in a blender or Vitamix. Don't overprocess - leave it somewhat chunky. Taste and adjust seasoning. Stir in brandy or rum.

Cover and store in refrigerator (canning jars work well) for 2-3 days before using; can be made up to 7 days in advance.

BBQ MEATBALLS

Meatballs:
2 lb. ground beef
1 1/2 c. bread crumbs
1 c. milk
1 c. finely chopped onions
2 tsp. salt
1 tsp. pepper
1 tsp. oregano
2 lg. brown eggs

BBQ Sauce:
3 (8 oz.) cans tomato puree
1/2 c. molasses
1/4 c. brown sugar
1/4 c. vinegar
2 tsp. sweet basil

(sm. amount ground red pepper)
Meatballs: Combine all ingredients in a bowl. Make small meatballs - brown in skillet. Do not remove grease.Sauce: Combine in pot (slow-cooker is ideal for bringing these to parties). Add meatballs. Simmer until flavors blend and meatballs hot.


CHILIS RELLENOS CASSEROLE


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1 lb. ground meat
1/2 c. chopped onion
1 tsp. salt
Pepper
2 (4 oz.) cans green chiles (halved)
1 1/2 c. shredded Cheddar cheese
4 eggs, beaten
1 1/2 c. milk
1/4 c. flour
1/8 tsp. hot pepper sauce


Brown meat and onion in skillet; drain. Stir in salt and pepper. Layer half the chilies, all the cheese and meat mixture. Add remaining chilies in an 8x10 baking dish.Combine eggs, milk, flour, hot sauce and little salt and pepper. Beat until smooth. Pour over layers. Bake at 350 degrees for 45 to 50 minutes. Cool for several minutes before cutting into squares. 6 servings. Double and put in 13x9 pan for more.

MEXICAN MACARONI CASSEROLE


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1 lb lean ground beef or turkey
1 can Rotel tomatoes (drained)
1 box Kraft Macaroni & Cheese (prepared)
1 package of taco seasoning
1 can corn, drained
1/2 package Hidden Valley Ranch dip (powder)
1 cup grated cheddar cheese

Submitted by: Shelley Pate


Preheat oven to 350°F.Prepare macaroni and cheese as directed. Brown ground meat and drain, add taco seasoning to ground meat. In a large bowl, add prepared macaroni and cheese, ground beef, Rotel tomatoes, corn and dip.
Mix well, place in casserole dish. Sprinkle with grated cheese and bake 45 minutes.
Make 6 servings.

SPECIAL BARBECUE SAUCE FOR CHICKEN

1 onion, finely chopped
3 cloves garlic, minced
1/2 cup olive oil
2 tablespoons brown sugar
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon dry mustard
1 teaspoon paprika
a pinch of cayenne pepper
1/4 teaspoon each thyme and marjoram
a generous pinch of rubbed sage
2 tablespoons water
2 8 ounce cans tomato sauce
1/2 cup freshly squeezed lemon juice
2 drops hickory or mesquite liquid smoke

Sauté onion and garlic in olive oil until translucent, but do not allow to brown. combine brown sugar, chili powder, salt, mustard, and remaining herbs to form a paste with the 2 tablespppons of water. Add liquid smoke, if desired (not necessary if you will be using an outdoor grill).Simmer mixture gently without covering, for 10-15 minutes, stirring occasionally, until mixture slightly thickens.

Use this sauce to brush on chickens during the last 10-15 minutes of grilling or brush on rotisserie chicken as a basting sauce.
Makes enough sauce for 2-3 chickens.

Separate out only the portion that you will use and refrigerate the rest. Discard any sauce remaining in which you have dipped the basting brush after cooking is done.

BAKED TURKEY CASSEROLE


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4 tbsp. butter
2 med. green peppers, cut in strips
6 tbsp. flour
3 c. hot chicken stock
1 lb. turkey, cooked (cut in strips)
1/4 lb. smoked VA baked ham (cut in strips)
1 tbsp. chopped parsley
1/2 tbsp. Worcestershire sauce
Salt to taste
1/4 tsp. white pepper
1 c. milk
10 oz. thin noodles
2 tbsp. grated cheese
6 saltine crackers, crushed

Melt butter in 3 quart saucepan. Add green peppers and simmer covered for 5 minutes. Add flour and stir well. Add chicken stock and bring to boil. Cook sauce for 5 minutes or until smooth.Add turkey and ham, parsley, Worcestershire sauce, salt and white pepper; bring to a second boil. Add milk gradually while gently stirring simmer 5 minutes. Cook noodles 7 minutes and drain.
Place in a greased shallow casserole. Top with turkey mixture. Sprinkle with cheese and cracker crumbs. Bake in 375 degree oven for 20 minutes or until lightly browned.

Chocolate Caramel Commotion Bars


  • Servings: dozen bars
  • Serving Size: 2 to 3
  • Nutrition: See Below
  • Prep Time: 45 Minutes
  • Cook Time: 15 Minutes

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 3 cups semi-sweet chocolate chips
  • 3/4 cup butter
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 teaspoon vanilla extract
  • 2 cups Pillsbury BEST® All Purpose Flour
  • 1 cup sugar
  • 1/2 cup heavy cream
  • 1 1/2 cups marshmallow cream
  • 1 cup Jif® Creamy Peanut Butter
  • 1 1/2 cups salted peanuts, finely chopped
  • 1 (14 oz.) package caramels, unwrapped
  • 1/4 cup butterscotch chips

Instructions

  • HEAT oven to 350°F. Coat 13x9-inch baking pan lightly with no-stick cooking spray.
  • MELT 2 cups chocolate chips and 1/2 cup butter in medium saucepan over low heat, stirring until smooth. Remove from heat. Add sweetened condensed milk and vanilla. Stir in flour. Spread in prepared pan. Bake 12 to 15 minutes or until set. Cool.
  • MELT 1/4 cup butter in medium saucepan over medium-high heat. Stir in sugar and 1/4 cup cream. Boil 5 minutes. Remove from heat. Stir in marshmallow cream, 1/4 cup peanut butter and peanuts. Spread evenly over baked layer. Cool.
  • COOK caramels and 1/4 cup cream in small saucepan over low heat, stirring until caramels are melted. Spread over marshmallow layer. Cool until set.
  • COMBINE 1 cup chocolate chips, butterscotch chips and 3/4 cup peanut butter in small saucepan. Cook and stir over low heat until melted. Spread over caramel layer. Chill 30 minutes or until set.
  • found on: http://www.eaglebrand.com