Lets get cooking!!

Pre-heat oven to 325.In a food processer add three burgers at a time with just enough water to moisten, scraping sides as you go.Grease a 9x5 loaf pan with crisco vegetable shortning.(don't use butter or marg, it tends to brown too much and burn)After all the burgers are ground up, put in loaf pan and bake for 45 minutes. Transfer immediately to serving plate and refridgerate. When ready to serve, frost pate with cream cheese. Garnish with olives and chives. Serve with italian bread or crackers.

Have copies made of the recipe, because no one will beleive what it is made from.

1 can asparagus, drained
1 Tbsp diced onion
3 Tbsp butter, melted
salt, pepper to taste
dash of oregano
2 Tbsp Parmesan cheese
1/3 cup bread crumbs
2 Tbsp diced celery

Put drained asparagus in baking dish. Pour melted butter over asparagus. In a seperate dish, mix remaining ingredients. Pour over asparagus, and sprinkle with paprika to garnish. Put cover on dish and bake for 45 minutes at 350 degrees.

Mix all ingredients together. Pour into a greased casserole dish. Bake at 350 degress for 35-40 minutes.

2 cup cooked, cubed chicken
1 can of cream of mushroom soup
1/4 cup sour cream
1/2 cup shredded cheddar cheese
1 1/2 tsp worchestershire sauce
8oz refrigerated biscuits

TOPPING
1/4 cup sour cream
1 egg

Combine all ingredients, except biscuits. Put into a greased casserole dish. Top with biscuits. Bake at 350 degrees for 20 minutes. Mix topping. Sprinkle over casserole. Return to oven and continue baking for 15 more minutes or untill golden brown.

1 can of artichhokes, drained and mashed
2 Tbls parmesian cheese
4 garlic toes, finely chopped
3 Tbls olive oil
1 1/2 cup italian bread crumbs
2 eggs
salt

Saute oil and garlic in olive oil. Mix all with 1/2 of the bread crumbs. Salt to taste.Refrigerate for 1 hour. Roll mixture into small, bite-sized balls and then roll in remaining bread crumbs. Bake at 350 degrees for 15 minutes.

2 lbs round steak, bite size pieces
2 large onions(diced)
2 green peppers(diced)
1 8oz can of whole tomatos
1 beef bouillion
1 garlic clove, minced
2 cpu red wine
4 Tbsp soy sauce
3 Tbsp cornstarch
1 cube butter, or marg
2 tsp black pepper

In skillet melt butter, add onions and peppers and cook untill tender. Remoe from pan. Add meat chunks, black pepper and garlic. Cook untill meat is almost done. In a bowl, mix wine, soy sauce and cornstarch together and pour over meat. Let simmer for about 20 minutes. Add tomatos, onions and peppers. Rehydrate beef bouillion in 1 cup boiling water and add to skillet. Simmer untill meat is tender. MY NOTE: When I make this, I add lots of spices also. Also I add more bouillion but in powdered form and I add chicken bouillion too.

1 green pepper
1 onion
8oz cheddar cheese
1 LB ground beef
1 pkg flour tortillas
1 can enchalada sauce
1 small can black olives

Brown ground beef, drain and add diced green pepper and diced onion. Cook untill tender. Spray a round casserole dish with non-stick spray. In the casserole dish lay one flour tortilla. Sprinkle mixture of ground beef, pepper and onion on top. Sprinle cheese and some enchalada sauce. Add a few chopped olives. Then lay down another tortilla. Repeat this process untill all ingredients are used. Bake at 350 degrees for 35 minutes or untill top is golden and bubblely. Top with lots of sour cream and eat with tortilla chips.
MY NOTE: When I make this I also use dried cilantro (you can use fresh if you like) I add seasonings to the ground beef as it cooks such as garlic, italian seasonings, parsely, a touch of cumin if I feel.

2 cups chopped apples or 1 can of any fruit comstock
1/2 cup brown sugar
1/4 cup sifted flour
1 cup oatmeal
1/4 cup melted butter

Heat oven t 350 degrees. Grease an 8x10 pan. Place apples or comstock in pan. In a bowl, combine oatmeal, brown sugar, and butter. Mix until crumbly. Sprinkle over apples. Bake 1 hour or until golden brown. Serve with whipped cream or ice cream!
from Pat

5 potaotes diced.
1/3 cup olive oil
1 envelope Liptons Onion Soup Mix(or other flavor)

Stir oil and lipton soup mix over potatoes. Spray baking dish with cooking spray. Bake in over at 375 degrees for 35 or until potatoes are browned.

6-8 slices of bread
8 large eggs
1 cup cheddar cheese
4 Tbs. milk
4 Tbs. fresh parsley, chopped
1 small onion, chopped
2 cups cooked ham, chopped
1 cup fresh mushrooms, sliced
salt and pepper, to taste

In a large mixing bowl combine eggs, milk, parsley, and pepper. Meanwhile, in a separate frying pan, saute onion, ham and mushrooms in 1 Tbs olive oil or butter. Dip bread slices in the egg mixture an transfer to a 9x13 inch greased baking dish. Cover bread evenly with sauted vegetables and ham. Pour remaining egg mixture over the top of the bread slice with ham. Sprinkle with cheese. Bake in preheated 350 degree oven for 40-45 minutes.

3 red grapefruit
3 white grapefruit
2 oranges
1 Tbs brown sugar
1/4 cup fresh coconut
1/4 cup macadamia nuts

Seperate grapefruit and oranges from skin. Put in bowl. Add brown sugar, and fresh coconut. Chop macadamia nuts and add to bowl. Mix and eat!

Makes 1 Loaf
Ingredients:
3 cups Self-Rising Flour
1/4 cup Granulated Sugar
1 cup Extra Sharp Cheddar Cheese, grated
1/4 cup Green Onions, chopped
1 12-oz. can Beer (or substitute Non-Alcoholic Beer)

Pre-heat oven to 350-F degrees and thoroughly grease the inside (bottom and all four sides) of a single loaf pan. Reserve. In a large mixing bowl, sift flour and sugar together. Add grated cheddar cheese and chopped green onions. Thoroughly mix all ingredients together. Add beer and stir until the ingredients are uniformly moistened. Spoon bread dough mixture into a well-greased loaf pan. Bake for approximately 1 hour, or until the loaf is golden brown and emits a hollow sound when tapped. Cool on a wire rack, and store in an airtight container. May freeze for up to 90 days. Slice to serve.

Makes 1 Cake
Coffee Cake Ingredients:
1 cup Butter
1 1/4 cup Granulated Sugar
2 Large Eggs, well-beaten
1 cup Sour Cream
1 tsp. Vanilla Extract
2 cups All-purpose Flour
1 tsp. Baking Powder
1/2 tsp. Baking Soda

Topping Ingredients:
1 cup Walnuts, chopped
1/2 tsp. Cinnamon
1/2 tsp. Sugar
2 Tbs. Butter

Pre-heat oven to 375-F degrees. Prepare the coffee cake topping ingredients by combining all items listed in a small bowl and set aside for use later. You may elect to melt the butter for easier mixing. In a medium mixing bowl, thoroughly cream butter (at room temperature) and sugar. Add eggs and blend again. Add sour cream and vanilla, thoroughly blending all ingredients again. Add sifted flour, baking powder, and soda to the batter and blend until creamy. Pour about half of the coffee cake batter into a lightly greased and floured tube pan. Sprinkle the top of the batter with about half of the reserved topping mixture, and cover the filling with the remaining coffee cake batter. Sprinkle the remaining topping over the coffee cake and bake for about 45 minutes, or until a cake tester comes out clean from the middle of the ring cake. Cool slightly and invert the coffee cake over a plate to remove it from the tube pan. Turn the cake over to sprinkle the top of the coffee cake with any of the topping that fell off during the transition and then finish with a light dusting of confectioner's sugar while the cake is still warm. Store in an airtight container or serve warm.

Makes One 9-inch Round
Ingredients:
1 1/2 cup Walnuts, chopped
1 cup Brown Sugar, firmly packed
10 Tbs. Butter (No substitutions)
3/4 cup Chocolate Chips

Sprinkle walnuts in the bottom of a 9-inch round cake or pie tin. Combine sugar and butter in a 1 1/2 quart saucepan. Cook and stir over medium heat until attaining a 290-F degree temperate on a candy thermometer. Make sure to stir your toffee constantly while melting the brown sugar and butter. Remove the melted toffee from the heat source and cool slightly for about 5 minutes. Pour the mixture over the top of the walnuts in the round pan and spread out in an even layer. Immediately sprinkle the top with the chocolate chips. Let them melt from the heat of the toffee, then gently spread the melted chocolate over the top of the hardening candy. If desired, sprinkle a few more chopped or ground walnuts on top of the chocolate while it's still soft and warm. Cool at room temperature until hard, at least 2 hours, then break into pieces and store in an airtight container.

Ingredients:
2 cups Granulated Sugar
1 cup Dark Syrup
50 grams Butter (about half a stick)
1 Tbs. Vanilla
3 1/2 cups Heavy Cream
1 1/3 cups Almonds, chopped

Mix all ingredients (less the almonds) in a large sauté pan, and simmer for 1 hour, stirring occasionally. Test by placing a drop of the hot caramel into a glass of cold water. If you can make a soft ball by rolling it your fingers, it's ready. Pour caramel onto a large non-stick baking sheet, and sprinkle with chopped almonds. Refrigerate to chill. When partially set, slice into small portions and wrap in wax paper squares cut to fit.

2 lb Round Steak or Beef Stew Meat
1/4 c flour
1/2 tsp. salt
1 sm. onion
1 tsp. garlic powder
1 tbs. soy sauce or Worcestershire
2 beef bouillon cubes
1 can cream of mushroom soup
1 c. milk
1 pkg. cream cheese, cubed, 8 oz.

Cut steak in thin strips then cut in half again. Stew meat, if the pieces are too big cut them in half. Mix flour, pepper, salt and garlic powder together. Add your meat to this mixture until well coated. Mix the milk with cream of mushroom soup then pour this in crockpot then add your coated flour meat to this. Cook on low for 5 hours - stir occasionally. The last 1/2 hour, add the cream cheese, stirring until cream cheese is all melted. Serve over hot cooked wide noodles or rice.

1 lb. Ground Beef
1/2 cup Onion, chopped
1 clove Garlic, minced
1 10-oz. package Frozen Spinach, chopped
1 1-lb. can Spaghetti Sauce with Mushrooms
1 8-oz. can Tomato Sauce
1 6-oz. can Tomato Paste
1/2 tsp. Salt
Dash of Black Pepper
1 7-oz. package Shell or Elbow Macaroni, cooked
1 cup Sharp Cheddar Cheese, grated
1/2 cup Soft Bread Crumbs
2 whole Eggs, well-beaten
1/4 cup Vegetable or Salad Oil

Brown ground beef, chopped onion, and minced garlic in a large skillet over medium heat. Drain excess fat, if necessary, and reserve. Cook chopped spinach as directed on the package; drain, and reserve the liquid. Add enough water to the reserved spinach water to make 1 cup. Combine spinach liquid with the spaghetti sauce, tomato sauce, tomato paste, and salt and pepper, and add to the browned meat and vegetables. Simmer for about 10 minutes to thoroughly combine meat with the sauces. Meanwhile, cook the elbow or shell macaroni as directed on the package, drain, and reserve. Combine the cooked spinach with the macaroni in a large mixing bowl. Add cheese, bread crumbs, eggs, and oil to the spinach and macaroni, stirring from the bottom to combine all ingredients. Spread the macaroni mixture into a 9-inch by 13-inch oven-proof baking dish. Cover with the meat sauce, and bake in a pre-heated 350-F degree oven for about a half an hour.

6 oz. Cooked Medium Egg Noodles (About 3 cups prepared)
1 7-oz. can Tuna, drained
1/2 cup Mayonnaise
1 cup Celery, sliced
1/3 cup Onion, chopped
1/4 cup Green Bell Pepper, chopped
1/4 cup canned Pimiento, chopped
1/2 tsp. Salt
1 10-oz. can Condensed Cream of Celery Soup
1/2 cup Milk
1 cup Sharp Cheddar Cheese, grated
1/2 cup Slivered Almonds, toasted (Optional)

Cook the egg noodles as directed on the package. Drain cooked noodles. Place the noodles in a large saucepan and add tuna, mayonnaise, celery, onion, green pepper, pimiento, and salt. In a separate saucepan, blend the cream of celery soup and milk and slowly warm over a medium heat setting until heated through. Add cheese and stir the mixture until the cheese has melted. Add the sauce to the tuna and noodle mixture . After stirring to combine, turn the components out into a 2-quart casserole dish. If desired, top with the toasted almonds. Bake, uncovered in a 425-F degree oven for about 20 minutes. Remove from oven and cool for a couple of minutes before serving.

1 lb. of cooked ground beef (drained well)
2 cans of cream of chicken soup (regular cans)
Milk - 1-1/2 soup cans of milk
2 c. of shredded cheese
2 lb. bag of tator tots - keep frozen

Pre-heat oven to 350 degrees - 9 x 13 casserole dish (or just a little larger) spray with non-stick spray (if you use a glass plan 325 degrees) Mix ingredients. Bake until light brown on top and soup is bubbly.

3/4 c. cooking oil
1/2 c. onion tops, chopped
4 medium onions, chopped
2 pints oysters
1 c. celery -chopped
1 pkg smoked sausage*
2 bell peppers, chopped
3 c. long grained rice
1/2 c. parsley flakes
1 Tbsp Creole seasoning

In a large deep black iron pan, saute, onions, celery, peppers, and chopped sausage, until the onions are a light brown, Add oysters, onion tops, parsley flakes, simmer for 10-15 minutes, then add 3-cups long grain rice and 6 cups water, stir until this comes to a boil, cover and lower heat to a bubble and cook for 20-25 minutes. Stir a few times. Serve with corn bread.
This serves 8 hungry Cajun's, or 10 Yankee's
*Smoked Sausage or Polish Sausage that's pre cooked about 1-1/2 lb.

6 slices bacon, diced
1 Tbsp sugar
1/2 c. chopped onion
1 tsp Worchestershire sauce
2 c.diced and peeled potatoes
1 tsp seasoned salt
2 (10 oz.) packages frozen corn
1/4 tsp pepper
1 (16 oz.) can cream style corn
1 c. water

In skillet, fry bacon until crisp, remove from pan and reserve. Add onion and potatoes to bacon drippings and saute for about 5 minutes; drain well. Combine all ingredients in Crock Pot; stir well. Cover and cook on Low setting for 4 to 7 hours. 4 servings (about 1 and 1/2 quarts)

Cook and cool potatoes. The cooler the better. Then grate them using the large side of the grater.
In a 9x13 pan which has been sprayed with Pam or greased, place a layer of the grated potatoes. Sprinkle on finely chopped onion to taste and add salt and pepper to taste. Next place a layer of Velveta cheese slices on top. Repeat these layers.
Pour 1 pint of whipping cream or half and half over the whole pan. Bake at 325 degrees for 1 hour. Serves 12 to 15
This can be made the day before, covered with aluminum foil and placed in the refrigerator. Next day bake as stated and they will be just as good as if prepared the same day. Leftovers reheat very well.

10 oz spinach
2 Tbsp parmesan cheese,grated
1 1/2 lb extra-large mushrooms
1 tsp dill weed
1/2 c. onions, minced
1 Tbsp low sodium soy sauce
1 tsp olive oil
1/4 tsp black pepper
1 c. dry-curd cottage cheese

Wash the spinach in plenty of cold water to remove any grit. Remove thick stems. Transfer the spinach to a large pot with just the water left clinging to the leaves. Cover and cook until wilted, about 5 minutes. Drain and let cool. Squeeze out excess moisture and chop finely. Carefully separate the stems from the mushroom caps. Place the caps, stem-side up, in a oiled baking dish. In a large nonstick skillet, saute the onions in the oil until soft. Finely chop the mushroom stems and add to the pan with the onions. Saute for 3 minutes. Remove from the heat and stir in the spinach, cottage cheese, Parmesan, dill, soy sauce, and pepper. Divide the mixture among the mushroom caps, mounding it. Bake at 400 degrees for 20 minutes, or until the tops are lightly browned.

Filling
5 apples (such as Granny Smith, Golden Delicious, Stayman, Macintosh or a mix), peeled, cored and sliced
1/4 cup Vermont maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 tablespoon fresh lemon juice
1/2 cup dried apricots
Topping
1 1/2 cups rolled oats (old fashioned)
1/2 cup all-purpose flour
1/2 cup dark brown sugar
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon cinnamon
8 tablespoons (1 stick) cold unsalted butter, cut into cubes
Sauce
1 cup Vermont maple syrup, preferably grade B
1 teaspoon vanilla
1/2 cup firmly packed ice cream

1. Make the filling
Preheat the oven to 375 degrees F and butter a 9-inch oval baking dish. In a large bowl toss together all the ingredients and spoon into the baking dish.

2. Make the topping
In a bowl toss together all the dry ingredients. Add the butter and using your hands break it up and mix it in until the mixture is well blended. Sprinkle the topping over the fruit and bake for 45 minutes or until the apples are tender and the topping is nicely browned.

3. Make the sauce
In a saucepan heat the syrup over moderately low heat for 5 minutes or until it is heated through, and whisk in the vanilla and ice cream, whisking until the mixture is smooth. Serve the apple crisp with the sauce.

Preheat the oven to 375-F degrees. Remove the stem ends and cores from the tomatoes and cut each tomato in half, crosswise. Brush the halves all over with the olive or canola oil and arrange, cut side up, in a nonstick roasting pan. Roast for about 10 minutes or until slightly soft. Sprinkle evenly with the fresh herbs, garlic, and pepper, and roast an additional 5 to 10 minutes or until very soft. Serve warm.

8 CUPS FINELY CHOPPED CABBAGE
ONE FOURTH CUP CARROT, SHREDDED
ONE THIRD CUP SUGAR
ONE HALF TEASPOON SALT
ONE EIGTH TEASPOON PEPPER
ONE FOURTH CUP MILK
ONE HALF CUP MAYONAISE
ONE FOURTH CUP BUTTERMILK
ONE AND ONE HALF TABLESPOONS WHITE VINEGAR
TWO AND ONE HALF TABLESPOONS LEMON JUICE

Cut cabbage and carrots into small pieces about the size of rice kernels. (The food processor is great for this!) In salad bowl, combine the sugar, salt, pepper, milk, mayonaise, buttermilk, vinegar and lemon juice. Beat until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate for at least 2 hours before serving. Serves 6 to 8.

1 stick plus 3 Tbsp. butter or margarine
3 cups white sugar
4 eggs
1 Tbsp. vanilla
2 cups applesauce, unsweetened
3 cups white flour
3/4 cup unsweetened cocoa powder
1 tsp. baking Soda
1/2 tsp. baking Powder
1/8 tsp. salt

Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind that have no shoulders) in hot, soapy water. Rinse well, dry and let them come to room temperature. Grease insides of jar well. Beat together butter and half of sugar until fluffy. Add eggs and remaining sugar, vanilla and applesauce. Sift dry ingredients together and add to the applesauce mixture a little at a time: beat well after each addition. Pour one cup of batter into each jar and carefully remove any batter from the rims. Place jars in a preheated 325-degree oven and bake for 40 minutes. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids. Remove pan from heat and keep lids hot until ready to use. When the cakes have finished baking, remove jars from oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly) Place lids on jars, and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored with other canned food or placed in a freezer. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold.

2 dozen shrimp, or 1 pound medium shrimp, thawed, peeled and deveined.
Seasonings:
1 tsp. ground cayenne pepper
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. crushed red pepper
1/2 tsp dried thyme leaves
1 tsp. crushed dried basil
1/2 tsp. dried oregano leaves
1/3 c. margarine
1 1/2 tsp. minced garlic
1 tsp. Worcestershire sauce
1/4 c. beer at room temp
1 large tomato diced coarsely
3 c. cooked Rice (opt)

Clean and devein the shrimp under cold running water. Drain well, then set aside. In a small bowl crush thyme and oregano leaves and combine the seasonings. Combine the margarine, garlic, Worcestershire and seasonings mix in a large skillet over high heat. When the margarine is melted, add the tomato, then the shrimp. Cook for 2 minutes, stirring evenly. Add the beer and cover, cook for 1 minute longer. Remove from heat. Serve with crusty French bread and a fresh garden salad. May be served over hot rice. Serves 2 to 4

2 1/2 lbs chicken drumsticks
thighs or wings, frozen
1 Tbsp chili powder
1 Tbsp onion powder
3/4 c. apple cider vinegar
1 Tbsp garlic powder
3/4 c. granulated sugar
1/2 tsp cayenne pepper
2 Tbsp liquid hot pepper sauce

Combine vinegar, sugar, pepper sauce, chili powder, onion powder, garlic power and pepper to make hot sauce. Set aside 3/4 cup of mixture to serve as dipping sauce; use remaining for basting. Place chicken on grill. Brush with basting sauce. Grill for 15 minutes (10 minutes for wings), basting often. Turn chicken over and baste again. Grill for 15 to 20 minutes more (10 to 15 for wings) or until chicken juiced run clear, basting often. Discard leftover basting sauce. Serve chicken with reserved hot sauce and grilled corn on the cob, if desired. Refrigerate leftovers.

Serves 5
Ingredients:
1½ lbs Ribeye Beef, Thinly Sliced
1 Tbs. Garlic, crushed
2 Tbs. Sesame Oil
1/2 cup Soy Sauce
3 Tbs. Granulated Sugar
2 medium Onions, sliced
3 medium Carrots, sliced
5 large fresh Mushrooms, sliced
1 medium Green Pepper, sliced
3 Kiwi Fruit, crushed
1 Tbs. Sesame Seeds

In a large deep skillet over medium heat, sauté garlic in sesame oil for a few minutes and add the thin slices of beef, browning briefly. Combine Soy Sauce and sugar in a mixing bowl, stirring to slightly dissolve the sugar. Add to the skillet and continue to cook. Reduce heat slightly and add sliced onions, carrots, mushrooms, green pepper, and kiwi fruit; continue to cook, stirring occasionally. Cover and continue to cook to desired degree of doneness. Just prior to serving, add the sesame seeds and serve. Best served with plain rice.

Serves 4
Ingredients:
1 16-oz. can Cut Green Beans, drained
1 10-oz. can Diced Tomatoes with Green Chiles (Mild)
1/2 Tbs. Butter
2 Tbs. Olive Oil
2 or 3 cloves Garlic, minced
1/4 cup Onions, diced
4 Tbs. Italian Seasoned Breadcrumbs, crushed
4 Tbs. Parmesan Cheese, grated

Heat butter and olive oil in skillet over medium heat. Sauté garlic and onions until onions are transparent. Add drained cut green beans and sauté. After beans are coated with butter and olive oil, add diced tomatoes and simmer for 10 minutes (or until ready to serve). Just before serving, sprinkle sautéed green beans with about a tablespoon each of breadcrumbs and parmesan cheese, to taste.

Makes about 1 Cup
Ingredients
1 Tbs. Red Onion, Finely Chopped
3/4 cup Granulated Sugar
1 tsp. Dry Mustard
1 tsp. Salt
1/3 cup Raspberry Vinegar (Recipe Follows)
1 cup Salad Oil
1 1/2 tsp. Poppy Seeds

Combine onion, sugar, mustard, salt, and raspberry vinegar in a shaker for mixing, or combine in blender for about 15 seconds. Slowly add salad oil and poppy seeds and shake or blend for another 15 seconds. Store dressing in a clean glass jar and refrigerate when not in use. Shake well before using again.

Makes About Five Cups
Ingredients:
3 cups Fresh Raspberries
2 17-oz. bottles White Wine Vinegar
1 cup Granulated Sugar

Combine all ingredients in a large saucepan and bring to a boil. Cover, reduce heat, and simmer for about 10 minutes. Pour sauce through a wire-mesh strainer, and discard the raspberry pulp. Pour into decorative jars or bottles and cover. Refrigerate to store.

Serves 4
Ingredients:
4 Boneless Chicken Breasts
4 Slices Boiled Ham
2 Bananas, split lengthwise
1 tsp. Salt
White Pepper to Taste
3 Tbs. All-purpose Flour
3 Tbs. Shredded Coconut
1/4 cup Plain Bread Crumbs
2 Eggs, beaten
1/8 cup Vegetable Oil
1/8 cup Butter
4 fresh Pineapple Slices (optional, but nice)

Pound the boneless, skinless chicken breasts flat for easier preparation and even cooking. Place a single slice of ham on each piece of chicken, and top with half a banana slice. Roll the chicken breast with the banana at the core and refrigerate to firm, about 1 hour. Season the rolled chicken with salt and white pepper, then dredge through the flour. Mix the coconut with the bread crumbs in a small, flat bowl and set aside. Dip the floured chicken rolls in the beaten eggs, then coat them with the coconut-and- bread crumb mixture. In a large skillet, sauté the chicken breasts in pre-warmed vegetable oil over medium heat for about 2 minutes on each side, or until lightly colored. Place the fried chicken rolls on a buttered cooking sheet and bake in a 350-F degree pre- heated oven for 35 or 45 minutes, until done. (Your baking time will vary depending on the thickness of the pounded chicken breasts.) Garnish each portion with a fresh pineapple slice, if desired, and serve.

Pastry for a single-crust pie
1 tsp vanilla
3 slightly beaten eggs
1/8 tsp salt
3/4 c. light corn syrup
1/2 c. finely chopped pecans
3 Tbsp granulated sugar
1/3 c. bourbon
3 Tbsp brown sugar
1 c. semisweet chocolate pieces
3 Tbsp butter, softened
1 1/2 c. pecan halves

Combine eggs, corn syrup, granulated sugar, brown sugar, butter or margarine, vanilla, and salt in a large mixing bowl; mix well. Stir in chopped pecans and bourbon. Pat chocolate pieces lightly onto bottom of pastry shell. Pour filling over chocolate pieces. Arrange pecan halves atop filling. Bake in a 350°F oven about 1 hour or till a knife inserted near the center comes out clean. Cover edges of pie loosely with foil the last 30 minutes to prevent over-browning. Makes 10 servings.

Serves 6
Ingredients:
6 Chicken Breasts
6 tsp. fresh Garlic, crushed with Salt
6 tsp. Salt
4 Tbs. Black Peppercorns, crushed with Mortar and Pestle
3 tsp. Coriander
1 cup fresh Cilantro or Parsley, coarsely chopped
6 Tbs. fresh Lime Juice
Garnish Ingredients:
1 fresh Tomato
2 Cucumbers
1 bunch Scallions (Green Onions)
2-3 Tbs. fresh Lime Juice
1-2 Tbs. Olive Oil
Salt to taste

Combine garlic, salt, peppercorns, and coriander in a flat dish with the cilantro (or parsley) and lime juice. Rub the paste-like mixture well into the chicken breasts on all sides, cover, and refrigerate overnight or at least one hour. Cook chicken over glowing coals, turning about every five minutes, until chicken is no longer pink and the skin is crisp. Garnish with tomatoes and curls of scallions. Serve with a simple salad of cucumber, tomato, and scallions, seasoned with lime juice, oil, and salt.

By Margaret Rose ~*~
Ingredients...1 can sauerkraut, 8 oz cream cheese, 8 oz shredded swiss cheese, 3 pkg Buddig corned beef (thinly sliced & diced), 1pkg party size rye bread (1 & 1/2 square inch slices) Mix everything in a bowl except the bread. Drop in the crockpot for an hour and a half or until cheese melts. Take long spoon and spoon some out on to the bread. Enjoy!

Courtesy Bonnie Brea Restaurant Denver, Colorado
2 cups brown sugar
2 cups white sugar
1 tablespoon garlic
3 cups cayenne pepper sauce
1 tablespoon and a pinch of cayenne pepper
2 cups honey

Mix brown sugar, white sugar and garlic together in a large bowl. Mix it together in its dry form, so it won't lump. Stir in 3 cups cayenne pepper sauce. Mix in cayenne pepper. Mix in honey, stir until smooth.

(COURTESY OF CHI CHI'S)
Soften ice cream in the refrigerator until it can be rolled into 2 inch to 3 inch balls. Crush cornflakes and add cinnamon to taste. Roll ice cream balls in cornflake mixture, cover and freeze. When ready to serve, drop ice cream into HOT grease for 1-2 seconds. Serve immediately with honey or whipped cream.

2 c butter softened
1 1/2 c. sugar
4 egg yolks
2 tsp vanilla
4 1/2 c. unbleached flour
1/2 tsp. salt

Preheat oven to 350. With an electric mixer cream together butter and sugar. Add egg yolks and vanilla, mix well. Sift flour and salt together and beat into butter mixture until well mixed. When ready to bake us an ungreased cookie sheet and place cookies 1" apart. Bake for about 10 minutes but do not borwn them. remove cookies from cookie sheet while still warm and cool on sheets of waxed paper. Decorate if you like. You can put the dough into a cookie press, twist the dough into shapes, roll it out or just drop into shapes.

Chilies Rellenos Ingredients:
6 long green Anaheim Chilies (or any moderately hot chilies)
2 oz. Ricotta Cheese
2 oz. Low-Fat Cream Cheese
      3/4 cup Corn, fresh or frozen
      1/4 cup Chives, freshly snipped
      1/2 tsp. Salt

Red Chili Sauce Recipe Ingredients:
      2 Tbs. Canola or Olive Oil
      2 cloves Garlic, minced
      1 1/2 Tbs. Red Chili Powder
      1 Tbs. All-purpose Flour
      1 tsp. dried Oregano
      2 cups Water
      1/4 cup Tomato Paste
      3/4 tsp. Salt

Preheat the broiler. Place the fresh chilies on a baking skeet and broil about 6 inches from the heating element, until the skin is blistered a bit, about 6 to 8 minutes per side. Transfer the chilies to a clean paper bag and close tightly to steam the chilies for about 10 more minutes. Meanwhile, in a medium bowl, mix the ricotta cheese, cream cheese, corn, chives, and salt together. Preheat the oven to 300-F degrees. Making sure to keep the stems attached, slip the skins off the chilies. Make a lengthwise slit in each of the chilies to remove the seeds. Fill each chili with about 2 or 3 tablespoons of the cheese and corn filling, and close the chili so it appears whole. Place the chilies, seam-side up, in a large baking dish. Bake the chilies for about 20 minutes, or until heated through. Serve with the Red Chili Sauce. Meanwhile, prepare the red Chili sauce by warming the oil in a heavy skillet over medium heat. Add the garlic and sauté, stirring occasionally, until fragrant, about 2 minutes. Add the chili powder, flour, and oregano. Cook, stirring constantly, for another minute. Add the water alternating with portions of the tomato paste. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, until thickened, about 15 minutes. Season with salt and serve warm. Makes about 2 cups of sauce.

Makes about 30 Cookies
Ingredients:
      1/3 cup slivered Almonds, chopped
      2 Tbs. Canola Oil
      2 cups All-purpose Flour
      2 tsp. Baking Powder
      1/4 tsp. Salt
      3/4 cup Granulated Sugar
      2 Tbs. Light Corn Syrup
      2 large Egg Whites
      1 1/2 tsp. Vanilla Extract
      1 tsp. Almond Extract
      1/3 cup Semi-sweet Chocolate Chips

Preheat oven to 350-F degrees and lightly spray a large cookie sheet with non-stick cooking spray. In a medium saucepan over medium-high heat, combine almonds and oil. Cook, stirring constantly, until golden brown, about 2 minutes. Transfer almonds to a small plate and let cool. In a medium-sized mixing bowl, whisk together sifted flour, baking powder, and salt. In a large mixing bowl, combine almonds with sugar and corn syrup. Beat the mixture at medium speed until well blended. Add egg whites and both extracts. Beat mixture until well blended. Reduce the mixer speed to low and blend in half of the dry ingredients. Add chocolate chips and remaining flour mixture and beat until just blended. (Your biscotti should be dry and crumbly.) Divide the dough into halves and lightly oil your freshly cleaned hands with a bit of canola oil. On a clean work surface, shape each portion into a smooth, 2-inch by 10-inch-long log. Bake logs for about 25 minutes, or until lightly browned and cracked on top. Place the cookie sheet on a wire rack to cool until barely warm. Place a cooled log on a cutting board and with a serrated knife, cut on the diagonal into about 3/8-inch thick slices. Lay the slices flat on the cookie sheet as you cut each log, cut side up. Bake biscotti again for about 6 minutes, or until just beginning to brown on the bottom. Turn the biscotti over, and bake for another 6 minutes (or more; the longer you bake, the crunchier the biscotti). Remove the cookies from the baking sheet and place on a wire rack to cool. You may store your biscotti in an airtight container for up to 2 weeks.

Makes 1 Cake - Serves 16
Candied Orange Ingredients:
      2 medium seedless Oranges
      3 cups Water
      3 cups Granulated Sugar
Cake Ingredients:
      3 cups Cake Flour, sifted
      1 tsp. Baking Powder
      1/2 tsp. Baking Soda
      1/2 tsp. Salt
              1 medium seedless Orange, cut into eight sections
      2 cups Granulated Sugar (divided)
2 large Eggs, separated
      1 cup Buttermilk
      1/2 cup Canola Oil
      1 tsp. Vanilla
      2 large Egg Whites
              Sprig of fresh Mint for Garnish (Optional)

To prepare the candied oranges, scrub the outside of the oranges well and dry the fruit. Cut the oranges into paper-thin slices. In a wide pan, mix the water with the sugar. Bring the mixture to a simmer over a low heat setting and stir gently to dissolve the sugar. Add the orange slices and poach the fruit. Keep the liquid simmering and occasionally pour the simple syrup over the fruit with a ladle. Simmer until the skins are translucent, about 2 hours. Gently transfer the orange slices to a sheet of wax paper and let cool. Reserve about 1/2 cup of the syrup for the cake glaze.

To prepare the orange cake, preheat the oven to 350-F degrees and lightly oil a 10-inch angel food cake pan. Line the bottom of the pan with a ring of parchment paper.

In a medium-sized mixing bowl, whisk together sifted flour, baking powder, soda, and salt. Set aside. In a food processor or blender, pulse or chop the orange sections until the fruit is finely chopped. Add 1 1/2 cups of sugar and process until the mixture is smooth. Add 2 egg yolks, buttermilk, canola oil, and vanilla, and pulse or blend again to combine the ingredients. Transfer the mixture to a large bowl. In a separate bowl, beat the 4 egg whites with a hand-held electric mixer on a medium-high speed setting until soft peaks form. Gradually add the remaining 1/2 cup of sugar, continuing to beat the egg whites until they are stiff and glossy peaks form. Add half the dry ingredients to the orange mixture and fold with a whisk until just blended. Add the remaining dry ingredients and blend again. Whisk about a third of the egg whites into the cake batter. Gently fold in the remaining egg whites. Pour the batter into the prepared cake pan and gently tap it on the counter to remove any air bubbles. Bake the orange cake for 55 to 65 minutes, or until a cake tester inserted into the center of the cake can be cleanly removed. Let the cake cool in the pan for about 10 minutes, then gently loosen the sides of the cake from the pan and invert on a wire rack to cool completely.

To serve, place the cooled cake on a serving plate and brush well with the reserved 1/2 cup of simple syrup. Arrange the candied oranges on the top of the cake and garnish with the fresh mint. Slice to serve.

Makes 12 large rolls.
Ingredients:

Dough:
2 pkg.active dry yeast
1 cup warm water (105-115 degree)
2/3 cup plus 1 tsp. granulated sugar, divided
1 cup warmed milk
2/3 cup butter
2 tsp salt
2 eggs, slightly beaten
7-8 cups all-purpose flour, or more if needed

Filling:
1 cup melted butter, divided (2 sticks)
1 3/4 cups granulated sugar, divided
3 Tbsp. ground cinnamon
1 1/2 cups chopped walnuts, optional
1 1/2 cups raisins, optional

Creamy glaze:
2/3 cup melted butter (1 stick plus 2 Tbsp.)
4 cups powdered sugar
2 tsp vanilla
4-8 Tbsp. hot water

In a small bowl mix together warm water, yeast and sugar and set aside.  In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn out onto a well-floured board; knead 5 -10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours. When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle. To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired. Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes. Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.

To prepare glaze:In medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.

OUTBACK STEAKHOUSE BLOOMING ONION

Ingredients and Directions:
Batter
1/3 C. Cornstarch
1 1/2 C. Flour
2 tsp. Garlic -- minced
2 tsp. Paprika
1 tsp. Salt
2 tsp. Pepper
24 oz. Beer
4 Vidalia or Texas Sweet Onion
Please note that the 24 oz. of beer seems to be too much. That is the recipe as originally given to me. If you use that quantity it will be too much beer. Start with 1 cup of beer, and add until you get the batter to the consistancy that you desire.

Seasoned Flour
2 C. Flour
4 tsp. Paprika
2 tsp. Garlic powder
1/2 tsp. Pepper
1/2 Ceyenne pepper
Combine and mix well.

Creamy Chili Sauce
1 pint Mayonnaise ** ?? I think that is 2 cups **
1 pint Sour cream
1/2 C. Tomato chili sauce
1/2 tsp. Cayenne pepper
Combine and mix well.

Mix cornstarch, flour, and seasonings until well blended. Add beer, mix well. Cut about 3/4" off top of onion and peel. Cut into onion 12 to 16 verticle wedges but do not cut through bottom root end. Remove about 1" of petals from center of onion. You may want to seperate the onion petals slightly, do not do this too much, you will destroy the onion. Dip onion in seasoned flour remove excess by shaking. Seperate petals to coat thoroughly with batter. Dip in batter. Dip in flour mixture again. Gently place in fryer basket and deep-fry at 375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes. Drain on paper towels. Place onion upright in shallow bowl and remove center core with cicular cutter or apple corer. Serve hot with Creamy Chili Sauce.

GEORGE'S WINGS

      6 or 7 lbs. Chicken Wings
      1/2 stick Margarine
      3 cups Hot Pepper Sauce(from the grocer's sauce section; NOT Tabasco type)
1 Tbs. Worcestershire Sauce
1 - 2 tsp. dried Herb Mixture(Basil, oregano, thyme, sage, rosemary, parsley - whatever!)
1-2 tsp. Chili Powder
Ground Black or Red Pepper (red is hotter)
1/8 tsp. Turmeric
Juice of 1 Orange (About 1/4 to 1/2 cup)

Cut wings at joints. Use only the two larger pieces. (Save the tips in freezer for making stock.) Rinse the wings in cold water, drain, and pat dry with paper towels. Pour the marinade over wings in a large glass or stainless steel container. Toss to coat well. Cover and refrigerate for at least 3 hours (overnight is better.)

Note that there's no salt added to the marinade. George doesn't think it's needed at all; but if you like, salt the wings only during the last 15 minutes of cooking, because adding salt to the marinade will dry out the wings and cause them to be less tender. Also note, there's nothing sacred about the measurements above, they're just approximations. Increase, decrease, add or delete anything according to what you like and what you have on hand.
Spread marinated wings in a single layer in a large on a shallow roasting pan. (George uses a cheap aluminum throwaway pan so he doesn't have to wash it.) Reserve excess marinade for basting if needed. (Since the marinade has been in contact with raw chicken, keep it in the refrigerator and use only in this recipe. Please, don't use it in anything else.) Preheat oven to 450-F degrees. Bake wings, uncovered on the middle rack for 15 minutes. Reduce the temperature to 325-F degrees and continue baking for an additional hour or so. Turn or the wings once while baking.
Halfway through baking, drain accumulated juices from pan. (George reminds you that this is important. Otherwise the wings will be rubbery and gunky like the restaurant variety, and will contain more fat.) Brush or spoon on some of the reserved marinade to coat the wings again.
After the wings are finished, they can be held for several hours in a warm oven. Add a shot of the juices drained from the pan to keep them moist and cover with aluminum foil, or just serve them warm, now.
Serve with traditional celery sticks and bleu cheese dressing. Beer is optional, but highly recommended by George!

ORIENTAL SALAD

2 (2.8-oz.) packages baked Ramen Noodle Soup Mix
1/2 cup Slivered Almonds
2 Tbs. Sesame Seeds
      1 Tbs. Canola Oil
1/2 small Green Cabbage, shredded (about 4 cups)
2 medium Carrots, shredded (about 1 1/2 cups)
1 bunch Scallions or Green Onions, chopped

Dressing Ingredients:
1/4 cup Orange Juice
1/4 cup White Cider Vinegar
2 Tbs. Granulated Sugar
2 Tbs. Low-sodium Soy Sauce
1 tsp. Sesame Oil

Preheat oven to 350-F degrees. Crumble the Ramen noodles onto a large baking sheet with sides. (Discard the seasoning packet or save for later use in another recipe.) Add almonds, sesame seeds, and canola oil. Toss the mixture to evenly distribute the oil. Bake for 5 minutes, or until noodles are golden brown. Let cool on the baking sheet. Prepare the salad dressing: Combine the orange juice, cider vinegar, sugar, soy sauce, and sesame oil in a small bowl or a jar with a tight-fitting lid. Whisk or shake the ingredients together until the sugar has dissolved. Refrigerate to store; shake or whisk the mixture again just prior to use. Just before serving, combine cabbage, carrots, and scallions in a large bowl. Add the toasted noodle mixture and all of the dressing. Mix well and serve cold.

JACK DANIEL'S B B Q SAUCE

1 c. ketchup
1/4 c. Jack Daniel whiskey
1/4 c. molasses
1/4 c. apple cider vinegar
1 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tbsp. soy sauce
1/2 tsp. pepper
1/2 tsp. dry mustard
1 clove garlic, crushed
Combine in saucepan. Bring to boil, then reduce heat and simmer 10 minutes.

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