Down Home Cooking

Here we will share some great
"Country" and "Western" recipes
and cooking tips, as well as some
family favorites.

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click here for some
Family Favorites

Lobster Cones
[new appetizer to try!]

1 (8-ounce) container chopped lobster meat
1 cup finely chopped tomato
1 avocado, peeled and diced
1/2 cup cilantro-pepita Caesar dressing
Pinch salt and pepper
1/2 lemon, juiced
Whole chives
2 (12-inch) flour tortillas
Freshly chopped lettuce

In a medium bowl, combine lobster, tomato, avocado and Caesar dressing. Mix together, adding salt, pepper, and lemon juice. Set aside. Blanch several whole chives by dropping in boiling water for 10 seconds. Slice tortillas into 1/4's with knife. Roll each tortilla quarter into a cone shape. Secure by tying blanched chive like a string around cone. Scoop lobster mixture generously into cone, filling up to top. Adorn opening of each cone with freshly chopped lettuce.

Try this terrific appetizer

ALYSSA'S CRABEES

1 cup crabmeat
1 stick butter
1-1/2 tsp. garlic salt
5 oz. Velveeta cheese
6-8 English muffins

Melt cheese in saucepan. Add crabmeat and salt.
Spread on muffin halves. Broil until brown. Cut
into quarters. Serve hot. (one lb. crabmeat
makes about three batches)

This is the only way I like dumplings!

TEXAS CHICKEN & DUMPLINGS

2 lbs. skinned, boned chicken thighs
1/4 cup flour
3/4 tsp. each salt and pepper
3 Tbsp. vegetable oil
1 leek (white part only), thinly sliced,
rinsed, and dried
1/4 cups minced shallots or onion
1-1/2 cups chicken broth
2 carrots, cut diagonally in 1/4" wide slices
1/2 cup apple cider or juice
1 bay leaf
2 tsp. chopped fresh thyme (or 1/2 tsp. dried)
1 tsp. miced fresh sage (or 1/4 tsp. dried)
1/2 cup frozen tiny peas
PARSLEY DUMPLINGS
1-1/3 cups flour
2 tsp. baking powder
1/4 tsp. salt
2 Tbsp. fresh flat-leaf parsley
3/4 cup, plus 1 Tbsp. 1% lowfat milk

CUT each thigh lengthwise in 4 pieces. Mix
flour, 1/2 tsp. each salt & pepper on plate.
Add chicken, turn to coat. Shake off
excess.
IN a large, heavy skillet, heat oil over
medium-high heat. Add chicken in
batches, and cook one minute per side
or until lightly browned. Remove to plate.
Add leek and shallots to skillet. Cook over
medium heat 2 minutes or until soft.
RETURN chicken; add broth, celery, carrots,
cider, bay leaf, thyme, sage, &
remaining 1/4 tsp. salt & pepper. Reduce
heat to medium- low, partially cover and
cook, stirring occasionally, 10 minutes
or until carrots and celery are crisp
tender. Stir in peas.
MEANWHILE MAKE DUMPLINGS.
In a medium bowl, stir flour, baking
powder and salt; add parsley, then milk
until blended.
DROP 12 large spoonfuls into simmering
broth. Cook 10 minutes, cover and cook
10 minutes more or until a toothpick
inserted into center of a dumpling comes
out clean.
TO SERVE: Discard bay leaf. Ladle
chicken, vegetables, broth and
dumplings into large, deep bowls.
(compliments of Women's Day magazine 2/1/99)

Try this great dessert!

CHOCOLATE AMARETTO BARS

1 cup sugar
2 eggs
1/2 cup unsalted butter melted
1/2 cup flour
1/3 cup cocoa
1-1/4 cup ground almonds
2 tbs Amaretto or 1/2 tsp almond extract

Preheat oven to 325 degrees Fahrenheit
and butter an 8" square baking pan.

Beat the butter and sugar in a bowl until
creamy. Add the eggs, flour and cocoa
and beat until well mixed. Stir in the
Amaretto (or almond extract) and the
ground Almonds.

Pour into the baking pan and bake
for 35 to 40 minutes. Let cool in pan then
cut into bite size squares .

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