1/2 C. corn meal
1/2 tsp. salt
3/4 C. water.
1 1/2 C. Pet milk
1/4 C. onion, chopped
1 1/2 Tbsp. shortening
1 lb. ground beef
1/2 C. canned tomatoes
1/2 tsp. salt
3/4 tsp. chili powder
Put in a sauce pan cornmeal, salt, and water. Add gradually Pet milk. Boil and stir until mixture thickens. Cover and let cool. Preheat oven to 375º. Grease a shallow 9×13″ baking pan. Brown meat with pepper and onion cook until almost done. Drain off excess fat, and add tomatoes, salt and pepper to taste and chili powder. Stir an cook until done. Spread 1/2 cornmeal in dish then add meat mixture. Top with remaining cornmeal. Bake until the top is light brown for about 35 minutes.
12 each Canning tomatoes
1 cup Chopped green chili
1 teaspoon Cumino
1 each Sm onion
1 teaspoon Salt
1 teaspoon Oregano
Dip tomatoes in boiling water, peel and chop. Chop small onions. Put
tomato, onion and chili in 6 quart pan. Add seasonings and simmer for 1
1/2 hours. Put in canning jars. Bath in hot water bath for 30 min.
1 C. raw wild raw rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mushrooms
2 1/2 C. water
2 pheasants cut up
Flour for dusting
1 package instant onion soup mix
Mix rice, canned soup, water, mushrooms and water together in crock pot. Flour and brown the pheasants if desired. Place pheasants in crock pot. Sprinkle with onion soup mix. Cover. Cook on low 6 to 8 hours. Add a splash more water if rice is looking dry towards end of cooking time.
1 cup sugar
1/2 cup shortening
1 cup dark molasses
1/2 cup water
4 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Sugar
Beat 1 cup sugar and the shortening in large bowl with electric mixer
on medium speed, or mix with spoon. Stir in remaining ingredients
except sugar. Cover and refrigerate at least 3 hours until dough is
firm.
Heat oven to 375º. Generously grease cookie sheet. Roll dough 1/4
inch thick on generously floured cloth-covered surface. Cut into 3-inch
circles. Sprinkle with sugar. Place about 1 1/2 inches apart on cookie
sheet. Bake 10 to 12 minutes or until almost no indentation remains
when touched lightly in center. Cool 2 minutes; remove from cookie
sheet to wire rack.
1 C. celery, sliced
1 C. seedless green grapes, halved
1 C. apple, diced
4 dates
1/2 C. walnuts
1/4 C. mayonnaise
2 Tbls. dry white wine
lettuce leaves
Place celery, grapes, apple, dates, and walnuts into a bowl. Blend mayonnaise with wine; pour into bowl. Stir to blend with celery, fruit and walnuts. Use slotted serving spoon to serve, shaking spoon slightly to remove excess dressing. Serve on lettuce leaves.
2 pounds Italian Sausage
2 tablespoons Olive oil
2 cups Tomato sauce
1 teaspoon Oregano
1 cup Chablis wine
1 pound Mushrooms — fresh and sliced
Saute Italian sausage for a few minutes in olive oil – just long enough to seal it or firm it up. Remove sausage and let cool. Cut into bitesize pieces. Mix the rest of the ingredients in the skillet. Bring to a boil. Add sausage and cook for 1 hour on low heat. Serve as a hot appetizer. You may wish to be cautious with the wine at first. Some may find 1 cup too much.
1 Whole chicken breast — boneless and skinless
2 tablespoons Vegetable oil
1/4 teaspoon Salt
Chili powder (4 pinches)
1/4 teaspoon Cumin
1/4 teaspoon Black pepper
1 Clove of Garlic — minced
1 Problano Chili
8 6-inch Flour Tortillas
2 cups Grated cheddar cheese (mild — or sharp)
1 cup Grated chihuahua cheese or — Montery Jack
cheese
1 cup Salsa or guacamole -optional
[Note: the serving size (24) is the number of pieces you will get --
not necessarily how many people it will feed.]
1. Heat grill or broiler and cook chicken until done (approx. 5 minutes
on each side). Cool to room temperature and shred into 1/4-inch
pieces.
2. Over gas burner or under broiler, place poblano pepper and char skin
until black all over, rotate as necessary. Place pepper in a bag and
close. After about 15 minutes remove pepper from bag and remove charred
skin, seeds, and stem. Cut pepper into 1/2-inch strips.
3. Place 4 tortillas on table and top each with 3/4 cup of cheese, a
pinch of chili powder, 1/2 cup of shredded chicken and divided poblano
strips. Top with remaining tortillas.
4. Heat an 8-inch or larger skillet — dry, no oil — over medium high
heat. Place quesadilla, one at a time in skillet and cook until golden
brown (about 1 minute) Turn over and cook another minute.
5. Let cool slightly before cutting into 6 whedges. Serve with salsa
or guacamole if desired.
1 C. Raw Converted Rice
2 1/2 C. Milk
2/3 C. -Granulated Sugar
1/2 C. Golden Seedless Raisins
1/2 tsp. -Salt
1/2 tsp. -Nutmeg
1/2 Lemon Rind, of half a lemon slivered
1/2 tsp. Vanilla
1/2 C. Heavy Cream OR half-and-half chilled
Place all the ingredients except the cream in the crock pot and stir once. Cover and cook on Low for 4 to 6 hours. Serve lukewarm with chilled heavy cream or half-and- half.
1 cup sugar
1/2 cup shortening
1 cup dark molasses
1/2 cup water
4 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Sugar
Beat 1 cup sugar, the shortening, molasses and water in large bowl
with electric mixer on low speed, or mix with spoon. Stir in remaining
ingredients except sugar. Cover and refrigerate about 2 hours or until
firm.
Heat oven to 375º. Lightly grease cookie sheet. Roll one fourth of
dough at a time 1/4 inch thick on well-floured cloth-covered surface.
Cut into 3-inch rounds. Place about 1 1/2 inches apart on cookie sheet.
Sprinkle with sugar. Bake 10 to 12 minutes or until almost no
indentation remains when touched in center. Remove from cookie
sheet to wire rack.
2 each Yellow Peppers — Cut into Chunks
2 each Red Bell Peppers — Cut into Chunks
2 each Green Peppers — Cut into Chunks
3 each Zucchini — Sliced Lengthwise
2 bunches Green Onions — Trimmed
2 each Japanese Eggplant — Sliced
24 spears Asparagus — Whole, trimmed
1 pound Baby New Potatoes — Sliced thin
8 ounces Mushrooms — Halved or whole
1 bunch Fresh Rosemary — Chopped
12 cloves Garlic — Chopped
1/4 cup Extra Virgin olive oil
Salt and pepper — To taste
Preheat oven to 500. Put vegies into open roasting pan. Toss with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat. Roast for about 45 minutes, or until crisp tender.