Ham Shortcake
1 1/4 Cups diced cooked ham
1/4 pound fresh mushrooms, sliced
3 tablespoons lard or substitute with cooking oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 Cup flour
1 1/2 Cups Milk
Sauté mushrooms in lard or cooking oil in a frying pan until tender.
Stir in flour, add milk, salt and pepper. Cook over low heat until
thick, always stirring.
Mix in ham.
Serve over hot cornbread, toast, or biscuits.
Serves 4Angel Food Bars
From Chef CFeuquay!
1 angel food one-step cake mix
1 1/2 tsp. vanilla
1 (20oz.) can crushed pineapple or 1 can pie filling
1. Stir pineapple and juice into dry cake mix.
2. Add vanilla and pour into angel food cake pan or jelly roll pan.
3. Bake 20-25 minutes in 350 degree oven or until tests done in center.
(Other canned fruits or pie filling can be used.)
Scalloped Potatoes
Courtesy of Chef CFeuquay!
6-8 potatoes (thinly sliced)
1/4 cup finely chopped onions
1/3 cup all purpose flour
1 1/2 tsp. salt
1/8 tsp. pepper
8-10 oz. shredded colby cheese
1 can stems/pieces mustrooms
2 cups milk
Recipe calls to add all ingredients, cover and bake at 350 for 1 1/4 to 1 1/2 hours.
Uncover and bake 15 minutes more.
Country Fried Steak
From Chef RRenny99!
2-3 Lbs. tenderized round steak
1-2 C. flour
4 eggs, beaten
seasoned salt to taste
1/2-1 C. milk
1/2-3/4 box saltines, crushed fine
Cut steak into serving size pieces. Mix flour & salt in medium sized bowl.
mix milk & egg in medium sized bowl. Put cracker crumbs in medium sized bowl.
Dip steak in flour, then dip in egg wash, then dip in cracker crumbs. Fry in
skillet about 1/2 filled with oil until both sides are golden brown. You can
use the dripping in skillet to make gravy to top steak.
Bean Dip
A Chef MissLips8 creation!
1 large can of refried beans
1/2 cup hot,meduim or mild salsa
1/4 cup finely minced sweet Vidalia onion
1 1/2 cup finely shredded cheddar or Jack cheese
1 small can of chilies
In a large, microwave safe bowl mix all ingredients together reserving 1/2 cup of cheese
for the top. Microwave until evenly heated and cheese is melted. Or you can bake in the
oven for 45 min at 325 degrees. That's it :o)
Serving suggestions:
Top with sour cream and freshly chopped cilantro & use with white corn tortilla chips
to dip or use as vegetarian burrito filling....enjoy~
CREAMY POTATO STICKS
Another from the famous CML!
1/4 C. all purpose flour
1/2 tsp. salt
1 1/2 C. milk
1 can (10 3/4oz) cream of celery
1/2 lb. American cheese, cubed
5-6 large baking potatoes, peeled
1 C. chopped onion
paprika
In saucepan, combine flour & salt; gradually whisk in milk until smooth.
Bring to a boil; cook & stir for 2 minutes. Remove from heat; whisk in soup &
cheese until smooth. Set aside. Cut potatoes into 4-in. x 1/2-in. x 1/2-in. sticks. Place
in greased 9x13" baking dish. Sprinkle w/ onions.
Top w/ cheese sauce. Bake, uncovered, at 350 for 55-60 minutes or until potatos are
tender. Sprinkle w/ paprika. YIELD: 6 servings
Bloody Mary Dip
From Natalieaed!
3 cups cream cheese, softened
1/2 cup V8 juice
1/3 cup tomato puree
1 green bell pepper
1/2 cup finely minced onion
1/3 cup finely minced celery
1/3 cup mayonnaise
horseradish (1 tsp)
lemon juice (1 tsp)
tabasco sauce to taste
salt and pepper to taste
Mix all ingredients together in a food processor. Add horseradish, lemon juice, tobasco
sauce and salt and pepper to taste.
Stuffed Pitas
Courtesy of Kimtrax!
4 whole pitas (cut them in half and open the pocket)
1/2 lb diced chicken (ham, roast beef any lunch meat will do also)
2 whole tomatoes (diced)
half head of lettuce (shredded)
1/2 cup shredded cheese
(onion, mushrooms, bell pepper if you like them)
1 cup Ranch Dressing
cook the chicken and set aside let cool
Mix in large bowl lettuce tomatoe, cheese, add in chicken last
slowly fold in dressing
Stuff into the pitas, and serve!
Rice Casserole
From Kitty
1 (4 ounce) can diced Ortega Chilis
1 1/2 cups grated cheddar cheese
1/4 green bell pepper, diced
8 ounces sour cream
1/4 teaspoon garlic powder
dash of salt
dash of pepper
6 cups cooked rice
Combine all ingredients saving 1/2 cup of cheese. Pour into baking dish. Sprinkle
remaining cheese over top. Bake at 350 degrees for 45 minutes.
BEEF JERKY
From Veteran "Chef of the Day" PinkHug!
1 1/2 pounds beef brisket
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons Liquid Smoke
1/2 teaspoon seasoned salt
1 teaspoon onion powder
1 teaspoon MSG
1-2 teaspoons black pepper
Trim off fat from brisket. Slice meat thin (as you would slice bacon). Mix remaining
ingredients. Marinate sliced meat in sauce for 12 hours in refrigerator (in air-tight
covered container). Place marinated meat on oven rack, a single layer at a time. Dry for 8
to 12 hours or until chewy at 125
degrees, or lowest oven setting. Leave oven door cracked open about an inch
during drying time to keep temperature lowered to proper level. |
Sonny Bryan's Onion Rings
Sent in by Chef CFeuquay!
4 eggs, beaten
1 cup milk
1 cup beer
4 cups all-purpose flour
2 tsp. baking powder
Vegetable oil for frying
4 extra-large onions, sliced into rings 1/2 inch thick (Vidalia are great)
Mix together the eggs, milk and beer in a bowl.
In each of two bowls, mix together 2 cups flour and 1 tsp. baking powder.
Heat the oil in a large heavy pot (deep fryer) to 350 to 400 degrees F. or
until very hot.
Dip the onion rings into the egg mixture and then into the first bowl of
dry mixture. Redip into the egg mixture and then into the second bowl of dry
mixture. Add onion rings to the hot oil in small batches.
Cook the onion rings for about 3 minutes or until golden brown. Remove
with a slotted spoon or a long pronged fork to paper towels to drain. Salt to
taste and serve immediately.
Roast Beef Roll-Ups
This is a great appetizer or brown bag lunch, sent in by Chef Melissa406!
2 large flour tortillas
3/4 cup softened cream cheese
1 1/4 cup diced tomato
1 1/4 cup shredded lettuce, if desired
10 large slices of deli-sliced roast beef
Spread cream cheese over tortillas. Layer tortillas with roast beef (5
slices each). Sprinkle tomato and lettuce (if desired) down center of
the tortillas. Roll up the tortillas with the start of the roll
horizontal with the tomato/lettuce line. Slice and serve.
(Sliced pepperocinis would be wonderful on this too! ed.)
Barbecue Franks with Rice
From Chef CFeuquay!
1 can tomato soup
2 tsp. vinegar
2 tsp. mustard
2 Tbsp. brown sugar
2 Tbsp. worcestershire sauce
onion, celery, garlic powder ~ sprinkle some of each in ~to taste
1 lb. hot dogs, cut into bitesize pieces
Add all ingredients except hot dogs. Simmer for 5 minutes. Add hot dogs,
cover and simmer for 20 minutes. Serve over rice.
Pork Chops Barbecue
From PinkHug!
4 pork chops
1 small onion-- thinly sliced and separated into rings
1/2 cup ketchup
1/2 cup hot water
1 teaspoon dry mustard
2 tablespoons brown sugar
Salt and pepper--to taste
Place pork chops in a baking dish; cover with onion rings. Mix remaining
ingredients and pour over pork chops. Bake at 375 degrees for about 35 minutes, or until
pork chops are done and tender. Serves 4Salsa Beef & Mac
(From Chef PinkHug!)
1 pound ground beef
1 can (10 1/2 oz.) condensed beef broth
1 1/3 cups water
2 cups uncooked elbow macaroni
1 can (10 3/4 oz.) condensed cheddar cheese soup
1 cup prepared salsa
In large skillet, cook brown ground beef and drain. Add beef broth and water
to skillet. Heat to a boil. Stir in macaroni. Bring to boil; reduce heat to
medium. Cook about 10 minutes, until macaroni is done, stirring often. Stir
in cheddar cheese soup and salsa; heat through. Serves 4.
HOT CHEESE PUFFS
Appetizer, from CML!
1 C. shredded Monterey Jack cheese w/ jalapeno peppers
1-3oz. pkg cream cheese, cubed
1/3 C. butter or margarine
2 egg whites
30 1-inch cubes French bread
In medium saucepan combine cheese & butter. Stir over low heat until melted; remove
from heat. Beat egg whites until stiff. Fold cheese mixture into egg whites. Dip bread
cubes into cheese mixture. Place coated bread cubes on baking sheet. Bake for about 10
minutes at 400 degrees untill puffed & golden brown.
(Can be made in advance & frozen. Bake straight from the freezer).
SPINACH ROLLS
Appetizer from CML!
2 pkgs. frozen spinach (thawed & squeezed dry)
3 chopped green onions
1/2 C. bacon bits
1 C. sour cream
1 C. mayonnaise
1 pint size pkg of dry Hidden Valley Dressing Mix
Flour tortillas
Mix all ingredients. Spoon 2 tablespoons of mixture onto a flour tortilla. Roll up then
wrap tightly in seran wrap. Refrigerate overnight (or for at least 6 hours). Remove wrap
and slice into bite size pieces.
VEGETABLE DIP
From CML
1 package frozen chopped spinach, thawed &
drained
1 package Lipton vegetable soup mix
8 oz. sour cream
1 C. mayonnaise
1/2 C. to 3/4 C. finely chopped green onion
Mix all ingredients together. Refrigerate for 1 hour. Serve w/ chopped vegetables of your
choice.
EASY QUICHE
From CindyKQ!
8 oz diced
potatoes
1 tsp. dried onion
5 eggs
˝ c. cottage cheese
1 c. (4 oz.) cheddar, grated
1 t. salt
1/8 t. pepper
1 c. chopped ham
Spray pie plan with Pam. Beat eggs; stir in remaining ingredients. Pour mixture into pie
pan; sprinkle with paprika, if desired. Cover dish and refrigerate overnight.
Preheat oven to 350°. Place cold pie pan, uncovered, in oven and bake 40-45
minutes, until potatoes are tender and eggs are done.
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