1 Frying chicken, cut up
1 Green pepper, chopped
6 Green onions, chopped
16 oz. Can tomatoes, un-drained
6 oz. Can tomato paste
1/4 pound Ham, chopped or cubed
1 tsp. Salt
Several drops of bottled Hot pepper sauce
1/2 pound Smoked sausage, sliced
3 C. Cooked rice
In the crock pot, combine the chicken, pepper, onions, tomatoes, tomato paste, ham, salt, and pepper sauce. Cover and cook on low for 6 hours. Turn control to high and add sausage and cooked rice. Cover and cook on high for 15 to 20 minutes.
2 cups all-purpose flour
1 cup sugar
3/4 cup butter or margarine — melted and cooled
1 tablespoon anise extract
OR
1 tablespoon vanilla
4 eggs — slightly beaten
Heat pizzelle iron according to manufacturer`s directions. Mix all
ingredients in a medium bowl. Drop 1 tablespoon batter onto heated
pizzelle iron; close. Cook about 30 seconds or until golden brown.
Carefully remove pizzelle from iron. Cool on wire rack. Repeat for each
cookie.
1 C. orange juice
1 C. sugar free orange soda
1/2 C. nonfat dry milk
4 ice cubes
Combine all ingredients in blender until frothy.
1 lb. ground beef, seasoned
2 oz. can mushrooms
1 can green beans
1 can onion rings
1 can celery soup
Preheat oven to 350º. Sauté meat and mushrooms. Add beans onion rings, celery soup and mix. Put into casserole dish top with remaining onion rings. Bake for about 30 to 35 minutes.
1 frying chicken cut up
Salt to taste
Freshly ground black pepper to taste
1 Tbls. oil
2 large potatoes cubed
1 package frozen lima beans thawed
1 C. chicken broth
1/4 tsp. thyme
Season chicken with salt and pepper. Heat oil and butter in large skillet, fry chicken until browned on both sides. Place chicken in crock pot with remaining ingredients. Cover and cook on low for 4 to 6 hours.
1 1/2 cups powdered sugar
1 cup butter or margarine — softened
1 egg
2 2/3 cups all-purpose flour
1/4 teaspoon salt
1/4 cup baking cocoa
1 tablespoon milk
1/4 cup finely chopped pistachio nuts
2 drops green food color, if desired (2 to 3 drops)
Beat powdered sugar, butter and egg in large bowl with electric mixer
on medium speed, or mix with spoon. Stir in flour and salt. Divide
dough in half. Stir cocoa and milk into one half. Stir nuts and food
color into other half.
Pat chocolate dough into rectangle, 6 × 5 inches. Cut crosswise into 8
strips, 3/4 inch wide. Repeat with pistachio dough. Place 2 strips of
each color of dough side by side, alternating colors. Top with 2 strips
of each dough, alternating colors to create checkerboard. Gently press
strips together. Repeat with remaining strips to make second
rectangle. Wrap and refrigerate about 2 hours or until firm.
Heat oven to 375º. Cut rectangles crosswise into 1/4-inch slices. Place
about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or
until set. Remove from cookie sheet to wire rack.
1 lb. ground chuck or lean ground beef
10 3/4 oz. can cream of mushroom soup
1/4 C. chopped onion
1 egg
1/4 C. dry bread crumbs
2 Tbsp. fresh parsley
1/4 tsp. salt
pinch of pepper
2 C. mashed potatoes
4 bacon strips cooked and crumbled
1/2 C. shredded cheddar cheese
In a large bowl, combine beef, 1/2 C. soup, onion, egg, bread crumbs, parsley, salt and pepper; mix well. Press onto the bottom and up the sides of a 9″ pie plate. Bake at 350 degrees for 25 minutes; drain. Combine potatoes and remaining soup in a bowl; mix until fluffy. Spread over meat crust. Sprinkle with bacon and cheese. Bake for 15 minutes. Let stand for a few minutes. Cut into wedges.
1 C. onions, chopped
3 cloves garlic
2 tomatoes, chopped
1 lb. beans, canned
4 C. water
2 C. quick brown rice, quinoa, or couscous
Sauté onions and garlic in olive oil until tender. Add tomatoes, beans, water and grain. Season with herbs and desired spices. Cook until grain is tender. Serve with tossed salad.
10 each Large red chile pods
1 1/2 teaspoons Flour
4 each Garlic cloves
1/4 teaspoon Cumino
1 teaspoon Cilantro (optional)
1 1/2 teaspoons Bacon drippings
1 each Small onion chopped
1 each Salt and pepper to taste
1 tablespoon Oregano
Boil chile pods in small sauce pan with 8-12 oz of water until soft.
Place chiles, oregano, onions, garlic and salt and pepper in blender.
Liquefy mixture.
In a 2 qt. sauce pan heat bacon drippings and brown flour. Add the
chile mixture and simmer for 30-45 minutes.
1 1/2 cups sugar
1/2 cup butter or margarine — softened
1/2 cup sour cream
OR
1/2 cup plain yogurt
1 egg
1 (8 ounce) can crushed pineapple in juice — undrained
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup chopped almonds
Vanilla Glaze — (recipe follows):
VANILLA GLAZE
2 cups powdered sugar
1 teaspoon vanilla
2 tablespoons milk (2 to 3 tablespoons)
Heat oven to 375º. Beat sugar, butter, sour cream, egg and pineapple
in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour, baking soda, vanilla and salt. Stir in almonds.
Drop dough by rounded teaspoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 8 to 10 minutes or until almost no
indentation remains when touched in center. Immediately remove
from cookie sheet to wire rack. Cool completely. Spread with Vanilla
Glaze.