1 egg

1 cup milk

1 cup sugar

3 ½ cups flour

1 tsp. Salt

4 tsp. Baking powder

½ cup chopped nuts

1 cup chopped cranberries

Beat eggs; add milk and sugar. Add dry ingredients. Fold in nuts and berries. Bake 1½ hours at 300 degrees.

1 lbs. hot sausage (tube)

1 ¼ lbs. shredded sharp cheddar cheese

3 cups Bisquick

Put cheese and Bisquick in large bowl and mix up. Cook sausage in frying pan in small pieces until done. Drain excess. Mix sausage with other ingredients. Mix and combine thoroughly with hands until ingredients are big ball of dough. Break off pieces and make into small balls about 1.5 inches thick. Place on cookie sheet and bake at 350 degrees for about 30-35 minutes.

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Gumbo

3/4 cup flour

1 lb Andouille sausage, sliced or broken into small pieces

½ lb diced boneless chicken

1 bell pepper, diced small

2 celery stalks, diced small

1 jalapeno pepper, diced small

½ Spanish onion, diced small

2 garlic cloves, minced

40 oz. chicken broth

1 large tomato, diced small

1/4 teaspoon dried basil

½ teaspoon thyme

½ teaspoon black pepper

½ teaspoon salt

3 tablespoon Creole seasoning

1. Cook the flour in a saucepan, shaking the pan constantly, until browned the color of cinnamon (probably 5-10 minutes). Remove flour from pan and transfer to a plate to cool.

2. Add sausage and chicken to pan and cook over medium-high heat until browned. Transfer to a bowl using a slotted spoon and leaving the drippings in the pan.

3. In the pan, add green pepper, celery, jalapeno, onion, and garlic. Cook until celery is just tender, maybe 8-10 minutes.

4. Stir toasted flour into the vegetables until well combined and then stir in the broth gradually, mixing thoroughly and smoothly. Continue stirring the broth until a low simmer is reached.

5. Stir in sausage and chicken, tomatoes, basil, thyme, pepper, salt, and creole seasoning. When simmering, cook for another 20-30 minutes. Add more salt or creole seasoning to taste, or add a thickening agent if you feel gumbo is too thin. You can replace the chicken with shrimp if you like.

6. Try serving with white or Thai (jasmine) rice and biscuits.

1 lb. Ground chuck

1/8 cup teriyaki sauce/marinade

1 tsp. McCormick Season-All

Mix teriyaki and spices into burger meat. Grill as desired.

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Aunt Nancy's Cajun Chicken

3-4 boneless chicken breasts, cubed

1 pint whipping cream

1-2 tblsp. Cajun/Creole spice

1-2 tsp. minced garlic

1/3 cup green onions

2 tblsp. butter

angel-hair pasta

Heat butter in hot skillet; when melted, add garlic, then cubed boneless chicken and cook until done. Add green onions after chicken has browned.  Add cajun/creole spice and mix thoroughly until spread evenly throughout chicken.  Add whipping cream and continue to stir until liquid starts to bubble.  Turn heat down simmer for a while.  To thicken sauce, add flour (best to make a roux with milk) or other thickener.  Serve over pasta with garlic bread.

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Thai Basil Chicken

1 lb. skinned, boned chicen breasts

4 cloves garlic, minced

4 green onions, chopped

2 tbs peanut or olive oil

4 tiny green or red Asian chili peppers, stemmed and finely chopped

3/4 cup finely chopped fresh basil leaves

2 tbs fish sauce

Put chicken breasts in freezer until firm but not frozen solid.  Cut chicken into tiny slivers. Heat up wok, add oil, and stirfry garlic and green onions until tender but not brown, about 1-2 minutes.  Add chili peppers and cook, stirring, about 1 minute more.  Add chicken and stirfry until cooked through.  Stir in basic and fish sauce, mixing thoroughly.  Serve over jasmine rice.

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Potato Casserole

2 lbs defrosted hash brown cubes

1/2 stick melted butter

1 tsp salt

1/2 tsp pepper

1/2 cup chopped onion

1 can cream of chicken soup

2 cups sour cream

10 oz. cheddar cheese

topping:  1/4 stick melted butter; mix with 2 cups crushed corn flakes.

Mix main ingredients in large casserole dish.  Add topping.  Bake for 1 hour at 350 degrees.  Cook last 15 minutes without cover for dish.

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Oatmeal Raisin Scones

1 1/4 cup flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 cup sugar

4 tbsp butter

1/4 cup vegetable shortening

1 cup oatmeal

1/3 cup raisins

1/3 cup buttermilk

Mike flour, baking powder, baking soda, salt and sugar.  Cut the butter and add to dry ingredients, mixing with pastry cutter.  Add the shotening, mixing with a pastry cutter until the mixture has the texture of oatmeal.  Stir in the oatmeal and raisins, add the buttermilk and stir until the dough is moist.  Knead gently into a ball,  Sprinkle board with flour.  Put dough into circle 7-8 inches across, 1/2 to 3/4 inches thick.  Cut into eight pie shaped pieces.  Put on cookie sheet/  Paint tops with melted butter.  Bake for 15-20 minutes at 375.

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Shortbread

2 cups butter, softened

1 cup white sugar

2 tsp vanilla extract

4 cups flour

Prehead oven to 350.  Cream butter and sugar until fluffy.  Stir in vanilla, add flour, mix well.  Put through cookie press and form cookies onto baking sheets.  Bake for 10-12 minutes.

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Chicken Chalupa

1 can of cream of chicken soup

2/3 cup of milk

8 - 12 oz of sour cream (depending on preference)

1 can of Rotel – ( Diced tomatoes/green chilis, etc. )

½ chopped onion (optional)

1 bag of tortilla chips

4 chicken breasts – cubes into pieces

1 lb package of shredded cheddar cheese

 Cube chicken breast meat.  Drop into boiling water to cook chicken.  Crush tortilla chips.  Mix the cream of chicken soup with the milk, sour cream, diced chilis and tomatoes and onions.  In a 2 quart casserole dish, put a layer of ½ of the crushed tortilla chips on the bottom.  They layer ½ of the chicken on top of that.  Pour ½ of the wet mixture next and top off with a layer of ½ of the cheese.  Repeat another entire layer.  Cook for 1 hour covered at 350 degrees.

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 Grandma O'Reilly's Chicken

 4 boneless chicken breasts

6 slices of swiss cheese

1/2 cup water

1/4 lb melted butter

1 can cream of chicken soup

2 cups Pepperidge Farm stuffing

 Put chicken in 9x13 baking dish and top with cheese.  Mix soup with water; stir until smooth.  Pour over chicken.  Mix stuffing with melted butter.  Sprinkle over chicken.  Bake at 300 degrees for 1 1/2 hours.

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 Monkey Bread

2 cans of Hungry Jack biscuits

1/2 stick of melted butter

1 cup of sugar

cinnamon

 Separate each biscuit into three pieces and roll into balls.  Dip each ball into the melted butter and then into a mixture of sugar and cinnamon.  Then place the balls into the bottom of a round casserole dish; making sure not to pack them too tight so they have room to expand during cooking.  Once the entire bottom is covered, use the remaining balls to start a second layer.  Try not to do more than two layers since it's hard to get the middle to cook without the outside burning.  After the two layers are done, sprinkle the entire things with a little extra butter and cinnamon/sugar mix (not too much).  Place the baking dish on the middle rack of the oven and bake for about 35 minutes on 350 degrees.  Since each oven and dish vary.... suggest checking after 30 minutes and every 5 minutes after that.  The key is to get the inside to cook without the outside burning.  Take out of the oven and turn the baking dish upside down on a cooling rack or dish... this is how it's presented (upside down).  Wrap with tin foil to keep warm.

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 Chicken Divan

 6 chicken breasts

1 1/2 to 2 cans for cream of chicken soup (depending on how much sauce you want)

2 t of lemon juice (or to your own taste)

2 t of curry powder (or to your own taste)

3/4 cup mayo

broccoli

1 cup cheddar cheese

1 cup Pepperidge Farm stuffing

Boil chicken and then cut into smaller pieces.  Drain and set aside.  Cook broccoli until almost done (it will continue to cook in the oven).  Mix together soup, mayo, lemon juice and curry powder.  In 9x13 baking ish, place cooked chicken and broccoli.  Pour soup mixture over top.  Sprinkle with cheddar cheese and top with stuffing.  Bake for 35 to 40 minutes at 350 degrees. Serve over white rice with biscuits.

Fresca

Dole Pine-Orange Strawberry Juice

Crushed Ice

Fill tall glass half-full with crushed ice.  Add Fresca until glass is 2/3rds to 3/4ths full.  Add juice to fill glass.

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Mom's Stuffing

1 whole box Saltines

2 pkgs sausage (Brown and Serve), cooked and drained of grease

chopped celery

2 eggs, beaten

minced onions

1 1/2 cups milk

poultry seasoning

Smash crackers into small pieces, add minced onion and poultry seasoning.  Add eggs and mix.  Add sausage and celery.  Add milk heated slightly in pan used for cooking sausage.  Stuff into turkey.

Thai Red Curry

1 pound dried noodles

2 tablespoon oil

2-4 garlic cloves

1tablespoon minced ginger

1 thinly sliced onion

2 diced carrots

1 diced red bell pepper

1 15-oz can of coconut milk

1-3 tablespoon red Thai curry paste

2 tablespoon soy sauce

1 pound chicken or shrimp

Fresh basil or cilantro

Cook noodles until tender, then set aside.  Cook diced chicken until almost done.  Pour oil into wok or skillet and heat, add garlic and ginger and saute for 30 seconds.  Add onion and cook about 2 minutes.  Add carrots and red pepper and saute until softened (7 minutes).  Add coconut milk, curry paste, and soy sauce and stir until paste is well blended.  Add chicken and cook until done.  Pour over noodles and add cilantro or basil.

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Broccoli Salad: 

3 heads of Broccoli, Chopped

1 Red Onion, Chopped

1 Lb crisp Bacon, crushed

1 Cup Raisins or (cranberries might be nice)

  DSG:

Mix together:

2 Cups Mayo

1/2 Cups Sugar

4 Tbsp. Cider Vinegar

Pour over Broccoli mixture and refrigerate for one to two hours.  Serve

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Bacon Cheese Puffs

Ingredients:

1 LB bacon

2 ½ cups shredded Cheddar cheese

2 TB prepared mustard

1 cup Mayo

1 pound sliced pumpernickel party bread

Directions:

Cook bacon, drain, crumble and set aside

Preheat oven to 350

In a medium bowl, combine bacon cheese, mustard and mayo. Stir well.

Arrange party bread on a cookie sheet.

Spoon mixture onto each slice of bread.

Cook until bubbly.

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Chicken with Spicy Peanut Sauce

1 ½ LB chicken breast

1 whole green onion, cut in half

1 quarter-sized slice of fresh ginger crushed

1 TB dry sherry

½ TP each of salt and sugar

2 cups water

Place chicken in 2-quart pan with the onion, ginger, sherry, salt, sugar and water. Bring to a boil, cover and simmer for 20 minutes. Remove from heat and let stand until chicken is cool enough to handle. Pull meat in long shreds.

Spicy peanut sauce. Stir together 1 ½ TB creamy peanut butter and 2 ½ TB salad oil until blended. Stir in 2 TB each of soy sauce and sugar, 2 TP of white vinegar, ½ TP sesame oil, ¼ to ½ TP cayenne pepper and 1 TB each of green onion and fresh coriander.

To serve, drizzle peanut sauce over chicken.

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Potato-crusted Salmon

 Ingredients:

2 TB red wine vinegar

salt & pepper to taste

2 TP Dijon mustard

1/3 cup olive oil

1 shallot, finely chopped

1 1/2 LB skinless, boneless salmon, cut into 4 pieces

2 Idaho potatoes, peeled

Have on hand a large non-stick skillet.

In a bowl, wisk together the vinegar, salt & pepper. Stir in the Dijon mustard. Then drizzle in 1/4 cup of the oil, whisking constantly. When the dressing emulsifies, taste it for seasoning. Add more salt & pepper if necessary. Stir in chopped shallot.

Rub the salmon on both sides with the oil and vinegar mixture and cover loosely with plastic wrap. Refrigerate for 20 minutes.

Just before cooking, use the largest holes on a metal box grater to grate the potatoes into a bowl.

Add the remaining oil to the skillet. Set it over medium-high heat. Quickly cover the fish on both sides with the grated potatoes, pressing them into the flesh. This is messy, but it works.

Add salt & pepper. Set the salmon in the pan and cook, without turning, for 5 minutes. Occasionally, with a wide spatula, ease the crust from the bottom of the pan to prevent it from sticking.

Carefully turn the salmon and sear it for 4 minutes more or until it is cooked through and the potatoes are golden brown on both sides.

Serve at once.

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Salsa

2 large cans of peeled tomatoes - cut up and mostly drained

approx. 1/2 cup of each - all chopped fine:

red onion

white onion

celery

green pepper

red pepper

approx. olive oil

2 small cans (4 oz, I think) chopped green chiles

2 TB Red wine vinegar

Mix all above & keep adding to taste:

2 TS mustard seeds

2 TB crushed corriander

1 (plus) TS cumin

2 - 3 garlic gloves

salt & pepper to taste

Tabasco to taste

Make at least 1 day ahead of time

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Mexican Dip

Ingredients:

1 can of refried beans

1 lb ground beef

1 can diced green chiles

8 oz sour cream

Envelope of taco seasoning

Large bottle of salsa

Shredded lettuce

Diced tomatoes

Shredded monteray jack cheese

Directions:

Brown the ground beef and drain.

Return beef to pan and add chiles. Heat through and set aside to cool.

In a lasagna type pan, spread refried beans in an even layer.

Next spread hamburg mixture.

Next spread salsa

Next mix sour cream with taco seasoning and spread over salsa

Sprinkle shredded lettuce

Sprinkle diced tomatoes

Top with shredded cheese and Voila!

Obviously I’m not sure of exact amounts but you get the picture.

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Truffle Brownie

Ingredients:

2 eggs

1/2 teaspoon salt

1 cup sugar

1 tablespoon vanilla extract

1 stick margarine

3 ounces unsweetened chocolate chopped

1/2 cup all-purpose flour

Chocolate granache for topping, recipe follows

Special equipment: 9 inch round foil cake pan

Directions:

Using a hand held electric mixer, beat the eggs and salt together in a large mixing bowl until frothy. Add the sugar and beat until the eggs are thick and pale yellow, about two to three minutes. Add the vanilla extract and beat an additional 30 seconds.

Put the margarine and chocolate in a microwave safe container and microwave on high for one minute. Stir to ensue that the chocolate has melted. Microwave an additional 30 seconds, if needed.

With the mixer running, pour the melted chocolate into the egg mixture. Add the flour and beat for one minute. Scrape the sides of the bowl and beat an additional 30 seconds.

Spray the cake pan with a non-stick spray and pour the brownie batter. Place the pan on the top rack of the oven and bake for 15 - 20 minutes until the center is barely set*. Remove the pan from the oven and let cool. Top with granache and place in the freezer for at least one hour.

To serve, remove from freezer and slice immediately. Allow to come to room temperature before serving.

*Cook's note: If tested with a toothpick the center will still be gooey. If tested by touch, the center will be soft. It will set once frozen.

Chocolate Granache

1/2 cup (4 ounces) semisweet chocolate chips

1/4 cup heavy cream

Put the chocolate chips and cream into a microwave safe bowl. Microwave on high for one minute. Remove the bowl and stir with a whisk or folk until well mixed. Use immediately. If using the granache later it will need to be reheated

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PROSCIUTTO ROLLS

1 box Pepperidge farm pastry puff sheets (in the freezer section) let them thaw about 1/2 hour at room temp.   Roll them out on a lightly floured surface with a rolling pin (or large heavy glass wine bottle works well) as thin as you want.  Don't stress yourself out over this (the thinner you roll them, the less time to cook and the more hors d'oeuvres you have to share.

Spread with Dijon (or any of your favorite) mustard.

Sprinkle with grated provolone cheese. (I think I bought about 1/2 pound)

Layer thinly sliced prosciutto on top. (I think 1/2 pound again) 

Roll up.

If you have time, put back in fridge -- it makes it easier to slice.

Slice 1 inch thick and place on lightly greased cookie sheet . 

Bake at 375 til done (20 + minutes)

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JUBILEE CHICKEN WINGS

4 pounds chicken wings
1 cup grated parmesan cheese
2 tablespoons parsley
1 tablespoon oregano
2 teaspoon paprika
1 teaspoon salt
½ teaspoon pepper
½ cup butter