(cont. from part 1)
1 cup Shredded wisconsin
Cheddar cheese
1 cup Sour cream
4 Black olives
1/4 cup Chopped green onions
1 tablespoon Whipping cream
Guacamole (see index)
2 cups Shredded lettuce
4 Black olives
Crisp and well browned. Drain on paper toweling. 6. Preheat the
broiler. Place the chimichangas on an ovenproof platter or in a baking
pan. Spoon Red Chile Sauce over liberally. Sprinkle with grated cheese
and green onion. Place under broiler until the cheese melts. 7. Combine
the sour cream and whipping cream. Slice the remaining 2 tomatoes. Top
the chimichangas with the sour cream mixture and Guacamole. Garnish
with shredded lettuce, sliced tomato, and olives.
2 pounds chicken wings — (to 3 lb)
1 1/2 teaspoons salt
7 tablespoons cornstarch
20 milliliters garlic — minced
4 tablespoons flour
2 eggs
5 tablespoons soy sauce
4 tablespoons sugar
1 tablespoon toasted sesame seeds
2 green onions — chopped
oil for frying
Mix all ingredients except oil and chicken. Add chicken to mixture and marinate overnight in the refrigerator, turning occasionally to coat. Deep fry until golden brown.
1 c. water
2 c. raisins
4 tbsp sweetner
½ c butter
½ tsp salt
¼ tsp allspice
½ tsp cinnamon
1 tsp soda
1/8 tsp nutmeg
2 ½ c oatmeal
½ c chopped nuts
Boil water and raisins. Cool for 5 minutes. Add all the other ingredients. Form into balls and bake on lightly greased cookie sheet for 15 minutes at 325 degrees.
1 1/4 pounds Ground meat
1 Egg
2 tablespoons Finely chopped onion
1 tablespoon Soy sauce
1 tablespoon Tomato ketchup
2 tablespoons Half-half
1 tablespoon Cornstarch
1/2 cup Ketchup
1/4 cup Water and
1 tablespoon Lemon juice.
1 tablespoon Brown sugar
1 tablespoon Worcestshire sauce and a
1 dash Hot pepper sauce.
Stir to blend well. Add dash salt and black pepper. In a large mixing bowl, combine ground meat, egg and onion. Add green pepper, soy sauce,
and ketchup. Mix half and half and cornstarch. Add to meat mixture, mixing to blend well. Form portions of meat to even, rather thick meat patties. Place patties on preheated barbecue grill. Broil 3 to 4 inches from source of heat, basting with sauce and turning patties over from time to time for even browning. Grill 12-15 minutes total or to your
liking- time depends on how well you like your meat done. Serve meat patties on hamburger buns, if you like, or with French Fries.
Ice cream
1 quart vanilla ice cream or frozen vanilla yogurt, slightly softened
1 1/2 teaspoons ground nutmeg
Pudding:
1/4 cup yellow cornmeal
1/4 teaspoon salt
3 cups whole milk
2 tablespoons (1/4 stick) unsalted butter
2 large eggs
1/2 cup mild-flavored (light) molasses
2 tablespoons (packed) golden brown sugar
2 tablespoons sugar
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/3 cup dark or golden raisins
For ice cream:
Stir ice cream and nutmeg in medium bowl to blend. Cover with foil and
freeze. (Can be prepared 3 days ahead. Keep frozen.)
Preheat oven to 300°F. Butter 8x8x2-inch glass baking dish. Combine cornmeal
and salt in heavy medium saucepan. Gradually whisk in 21/2 cups milk. Whisk
over medium heat until mixture boils. Reduce heat to medium-low and simmer
until mixture is thick and creamy, stirring often, about 10 minutes. Whisk in
butter. Remove from heat.
Whisk eggs, molasses, brown sugar, sugar, ground ginger and cinnamon in large
bowl. Gradually whisk in hot cornmeal mixture. Stir in raisins. Pour pudding into
prepared baking dish. Pour remaining 1/2 cup milk over pudding (do not mix
into pudding). Place pudding dish in large roasting pan. Pour enough hot water
into roasting pan to come halfway up sides of pudding dish.
Bake pudding until just set, about 1 hour 30 minutes. Remove pudding from
roasting pan. Cool until lukewarm, about 20 minutes. (Can be made 8 hours
ahead. Cool; cover with plastic and let stand at room temperature. Rewarm
covered pudding in microwave oven on low about 8 minutes.)
Spoon warm pudding into shallow bowls. Top with scoop of ice cream.
10 mature mammoth basil leaves – (fresh)
1 1/2 lb bluefish
4 T pesto
Heat outdoor grill. Soak the Mammoth basil leaves in water. Slice
the bluefish into strips 2 inches wide, making 8 slices. Spread pesto on
each slice of fish. Wrap each slice in a Mammoth basil leaf, securing
with a toothpick or wooden skewer. Place the wrapped fish on the hot
grill over glowing coals, 6 inches from the heat. Cover the grill and
cook for 5 minutes on each side.
1 c. sugar
1 tsp. baking powder (rounded)
1 c. flour
1 lb. whole dates
1/2 lb. candied cherries, green & red
2 c. English walnut meats
1 c. Brazil nuts (whole)
4 egg yolks, beaten
1 c. sugar
1 tbsp. brandy flavoring
1/2 c. orange juice or apricot juice
1 tsp. vanilla
4 egg whites, stiffly beaten
Sift together sugar, baking powder and flour. Add whole dates, cherries,
walnut meats and Brazil nuts. Add 4 egg yolks, 1 cup sugar, brandy flavoring,
orange juice or apricot juice, and vanilla. Mix all together real good. Fold
in 4 stiffly beaten egg whites. Pour into tube pan, greased and floured. Bake
in 250 degree oven 1 1/2 hours. Cool. Soak cheesecloth in brandy. Wrap cake
in cheesecloth, then in foil. Glaze and decorate with candied cherries.
Optional: 1 cup coconut, 1 cup candied fruit or 1/2 cup orange peel.
2 lbs. ground beef
1 can corn
1 can chopped green chili
1/2 tsp. salt
1 tsp. garlic powder
1 C. shredded Cheddar cheese
1 sm. onion, chopped
1 can Mexican style stewed tomatoes
1 can sliced black olives
1/2 tsp. pepper
1 pkg. Jiffy corn bread mix (prepared as directed, unbaked)
Fry beef, drain and fry onions. Add corn, tomatoes, chilies and seasonings. Pour corn bread mix into a greased corn bread pan. Pour beef mixture on top of corn bread. Bake for about 20 to 25 minutes at 375º. Top with cheese.
1 1/2 C. dried lentils presoaked, drained
1 medium onion chopped
1 carrot peeled, grated
1 celery stalk chopped
3 Tbls. olive Oil
1 bay leaf
2 garlic cloves minced
Salt to taste
Freshly ground black pepper to taste
1/2 tsp. oregano
1 beef bouillon cube or vegetable cube
1/2 C. tomato sauce
3 Tbls. red wine vinegar
Simmer lentils in 4 1/2 C. water 1 hour, or until almost tender. Transfer to crockery pot. In a large frying pan, sauté onion, carrot and celery in oil until limp and glazed. Turn into crockery pot. Add bay leaf, garlic, salt, pepper, oregano, and bouillon cube. Cover. Cook on low speed of crock pot for 6 to 8 hours. Add tomato sauce and vinegar. Stir well. Cover. Cook on high 30 minutes, or until flavors are well blended.
1 cup sugar
1/2 cup butter or margarine — softened
1 teaspoon vanilla
2 eggs
2/3 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts, if desired
Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches. Beat sugar,
butter, vanilla and eggs in large bowl with electric mixer on medium
speed, or mix with spoon. Stir in remaining ingredients except walnuts.
Stir in walnuts.
Spread batter evenly in pan. Bake 20 to 25 minutes or until toothpick
inserted in center comes out clean. Cool completely. Cut into 4 rows
by 4 rows.