Chili

2 lbs ground beef, browned and drained
1 Tbs fat (oil or bacon grease)

1 onion, small dice
green bell pepper, small dice
2 cloves garlic, minced
2 tsp cumin
2 tsp oregano
2 tsp salt
2 Tbsp chili powder
1 tsp cayenne
1 tsp Tabasco
2 c water, chicken stock, or beef stock
1 14.5 oz can petite diced tomatoes
1 14.5 oz can dark red kidney beans, rinsed and drained (optional)

Saute onion and bell pepper in fat until tender. Add remaining ingredients and simmer until flavors meld (at least 30 minutes). Chili is even better the next day.

Easy corn pudding

2 cans cream style corn
2 cans whole kernel corn
3 eggs
4 Tbsp Jiffy Cornbread mix
salt
pepper
350 oven for 45 minutes or just until set.

Yeast rolls

1 pkg dry yeast
6 cups flour
2 tsp salt
1/2 c vegetable oil
1/2 c sugar
2 c warm water

rolls 400 degrees for 15-20 minutes.

Ranchero Sauce

1 tablespoon butter or bacon drippings
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 jalapeño pepper, chopped
1 large garlic clove, chopped
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
2 cups canned chicken broth
1 8-ounce can tomato sauce
1/4 cup chopped fresh cilantro

Melt butter in heavy large skillet over medium heat. Add next 6 ingredients and sauté until vegetables are soft, about 5 minutes. Add broth and tomato sauce and cook until sauce thickens and reduces to 1 1/2 cups, stirring frequently, about 20 minutes. Mix in cilantro.

Makes about 1 1/2 cups.

Bon Appétit
November 1992
Linda Archer: Orlando, Florida

Extra-Crunchy Fried Chicken

pancakes

1 heaping c self-rising flour
1 egg
2 Tbsp sugar
1 c buttermilk, more or less depending on desired thickness

Lasagna

This makes 2 9x13 pans, one to eat and one for the freezer.

Meat filling:
1 large onion, small dice
2 lbs Jimmy Dean sausage
1 tsp garlic powder or 2 tsp minced garlic
1 tsp oregano
1 tsp pepper
1 Tbsp salt
1 tsp sugar
28 oz can crushed tomatoes
12 oz can tomato paste
14.5 oz can diced tomatoes
1 c water or red wine or any combination of the two

Cheese Filling:
3 lb small curd cottage cheese
6 eggs
1 c grated Parmesan
1 Tbsp dried basil
1 tsp pepper

2 lbs grated mozzarella
12 no boil lasagne noodles (I like barilla)

In large saucepan, saute sausage and onion until browned. Drain fat from sausage and return to pot. Add rest of meat filling ingredients and bring to boil. Reduce heat to low and simmer at least 30 minutes. Meanwhile whisk cheese filling ingredients. Prepare two 9x13 casserole pans: spray with cooking spray and spread a little sauce on the bottom of each pan. Lay 3 noodles in the bottom of each pan, then top with scant 1 1/2 c of cheese filling, followed by scant 1 1/2 c of meat filling, followed by 2 c mozzarella. Repeat. Bake for 1 hour at 400, tenting foil until removing it for last 15 minutes. allow to rest for 15 minutes.

Sweet Potato Casserole

4 c hot, mashed sweet potatoes
1/3 c plus 2 Tbsp butter
2 Tbsp sugar
2 eggs, beaten
1/2 c milk
1/3 c chopped pecans
1/3 c flaked coconut
1/3 c brown sugar
2 Tbsp flour

In a bowl, mix sweet potatoes, 1/3 c buter, and sugar. Beat in eggs and milk. Pour mixture into greased 2 qt casserole Combine pecans, coconut, brown sugar, and flour. Stir in 2 Tbsp melted butter. Sprinkle mixture over sweet potatoes. bake at 325 for one hour.

Bowtie festival

INGREDIENTS:
2 cups heavy cream
1 cube chicken bouillon
1 tablespoon Asiago Cheese
1 tablespoon cornstarch, mixed with equal parts water
1 cup chopped sun-dried tomatoes

1 (16 ounce) package bow tie pasta
3/4 cup bacon
1/4 cup butter
1 cup diced red onion
2 cloves garlic, chopped
1 cup chopped green onion
1 pound grilled skinless, boneless chicken breast, diced
1 cup heavy cream
2 tablespoons chopped fresh parsley

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DIRECTIONS:
In a large saucepan over medium heat, cook 2 cups cream until just bubbling.
Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and
Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture,
and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried
tomatoes. Set aside, or cover and refrigerate for later use.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for
8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet.
Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Melt butter in a large saucepan over medium heat. Saute red onion until soft
and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir
in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated
through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until
evenly coated, and sprinkle with chopped parsley.

Party coffeecake

1/2 lb butter, softened
1 1/2 c sugar
3 eggs
1 c sour cream
2 1/2 c flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp freshly squeezed lemon juice
1 tsp vanilla extract
1/2 tsp almond extract

Filling:

1 1/2 c chopped pecans
2/3 c sugar
1 1/2 tsp cinnamon

Cream butter and sugar. Add eeggs one at a time, beating after each addition. beat in sour cream, then dry ingredients which have been sifted together three times. blend in flavorings. prepare filling. Spread 1/2 batter in bottom of 9x13 or bundt pan, then layer filling and rest of batter on top. Bake at 350 for 35 minutes (9x13) or 325 for 55 minutes.

French Peach Pie

crust
1 1/2 c flour
1 1/2 Tbsp sugar
1 tsp salt
2 Tbsp milk
1/2 c vegetable oil

Crumb filling
3/4 c sugar
1/4 c brown sugar
2/3 c flour
4 Tbsp butter, softened

Fruit filling
6 c sliced, peeled, ripe peaches
1/4 c sugar
1/2 tsp salt
1 tsp cornstarch
juice from one half of lemon
1 tsp vanilla extract

Crust: Sift together in a 9 inch pie pan the flour, sugar, and salt. Pour in the milk and oil. mix and press into pan.

Fruit filling: Toss peaches with sugar and lemon juice and let macerate for 30 minutes. Drain peaches over bowl and combine 1/4 c peach juice with vanilla. Whisk in cornstarch and salt until thoroughly combined. Pour peach juice mixture over peaches and toss to coat.

Crumb filling: Cut together the sugars and flour into the butter. spread half of the filling on the crust, fill with fruit filling. sprinkle remaining half of the crumb filling on top. Bake at 350 F for one hour.

Broccoli salad

1 bunch fresh broccoli
1/4 c chopped green or red onion
1/2 c sunflower seeds
1/2 c golden raisins
1/2 c crumbled, crisp bacon

Dressing (more than enough for one salad recipe):
1 c mayonnaise
1/4 c vinegar
1/4 c sugar

Iced frappucinos

1 1/2 qts whole milk
1 can sweetened condensed milk
1/2 c nonfat dry milk
1/4 c espresso

Blend ingredients together, then serve over ice. For a mochachino, add 1/4 c chocolate syrup.

Mustard Peppercorn sauce

1 Tbsp sugar
2 Tbsp tarragon or white wine vinegar
1/4 c dijon mustard
1/2 tsp salt
2 egg yolks
2 Tbsp green peppercorns, rinsed and drained
1 Tbsp unsalted butter
1/2 c heavy cream

In top of double-boiler, combine sugar, vinegar, mustard, salt, egg yolks and peppercorns. Whisk over hot water until thickened, about 5 minutes. Remove from heat and stir in butter. Allow to cool. Whip cream and fold into mustard sauce. Cover and refrigerate until serving time. the sauce may be made up to one week in advance. Serve with steak.

Extra Special Buttercream Icing

This icing is similar to the flavor and has a medium consistency like bakery icing. It is ideal for frosting and borders.

* 2 cups unsalted butter, softened
* 2 lbs. confectioners' sugar (I like a little less)
* 1/2 tsp. salt
* 2 tsp. vanilla
* 2 tsp almond extract
* 6 oz. whipping cream

Cream butter until fluffy. Add sugar and continue creaming until well-blended. Add salt, flavoring and whipping cream; blend on low speed until moistened. Beat at high speed until icing is fluffy.

Extra-Special Buttercream icing needs to be refrigerated, both after it is made and when it is placed on a cake. It will keep 3-5 days in the refrigerator.

Yield: 7 1/2 cups.

Strawberries and Cream Cake

1 box Betty Crocker® SuperMoist® white cake mix
3/4 cup water
1/3 cup vegetable oil
3 egg whites
1 container (6 oz) Yoplait® Original 99% Fat Free strawberry yogurt
1 container Betty Crocker® Whipped vanilla frosting
1 quart (4 cups) strawberries

1. Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and lightly flour bottoms and sides of two 8-inch or 9-inch round pans, or spray with baking spray with flour.
2. In large bowl, beat cake mix, water, oil, egg whites and yogurt with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes (batter will be lumpy). Pour into pans.
3. Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
4. Spread 1/3 cup frosting over 1 cake layer to within 1/4 inch of edge. Cut about 10 strawberries into 1/4-inch slices; arrange on frosted layer. Top with second layer. Frost side and top of cake with remaining frosting. Cut remaining strawberries in half; arrange on top of cake. Store loosely covered in refrigerator.

Sumi Salad

1 pk shredded cabbage (for coleslaw)
1 bunch green onions, chopped fine
2 3 oz pkg Ramen noodles, uncooked (any flavor, discard seasoning packet)
2 c chopped cooked chicken
black sesame seeds
1/4 c sliced almonds, toasted

Dressing
1/2 c vegetable oil
4-6 Tbsp rice wine vinegar
1/4 c sugar
salt and pepper

In small saucepan heat oil and sugar over med-low heat until sugar is dissolved. Cool completely, then whisk in rice vinegar and salt and pepper. While Ramen noodles are still in package, bang it on the counter to break the noodles into small pieces. Combine cabbage, green onions, Ramen, and chicken in large bowl and toss with dressing. Add sesame seeds and almonds just before serving. This salad is a great make-ahead salad and is wonderful on croissants.

Bowtie Chicken Pasta

1 lb boneless skinless chicken, cut into bite-sized pieces
4 tsp Tony Chachere
4 Tbsp butter
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
few mushrooms, chopped
3 green onions, chopped
1 tsp lemon pepper
1 tsp garlic
1 tsp basil
1 lb farfalle
2 chicken bouillon cubes
1/2 pint whipping cream, half-and-half, whole milk, or any combination thereof

Boil pasta according to package directions, adding bouillon to pasta water. Melt butter in large skillet and saute chicken and vegetables coated in Tony Chachere and seasonings. When chicken is cooked through and vegetables are tender, add whipping cream and heat through. Pour over pasta and toss to coat. Serve immediately.

Jennifer's salsa

28 oz can whole tomatoes (i like muir glen fire roasted)
1/2 white onion
jalapenos to taste
2 or 3 green onions
juice of one lime
1/2 bunch of cilantro
minced garlic to taste
salt and pepper

Process in food processor until desired texture is achieved.

banana bread

2 sticks butter, softened
3 scant c sugar
4 eggs
2 tsp vanilla
3 c flour
1 tsp salt
2 tsp baking soda
1/2 c buttermilk
6 overripe mashed bananas, mashed

Cream butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time, then vanilla. Sift flour, salt and baking soda together, then add to batter a little at a time, alternating with buttermilk. Do not overmix. Stir in bananas and nuts (if desired). Pour into greased Bundt and bake at 325 for 65 minutes.

Spaghetti sauce

1 small onion, chopped
12 oz tomato paste
2 cloves garlic, minced
1 Tbsp salt
1/4 tsp thyme
2 bay leaves
1/4 tsp crushed red pepper
2 tsp basil
2 tsp sugar
1 tsp oregano
28 oz crushed tomatoes
1 quart water or red wine

JailHouse Rolls

Ingredients:

* 1 c. mashed potatoes
* 2 sticks butter or margarine
* 3 whole eggs
* 7 c. flour
* 1 1/2 tsp. salt
* 1 c. sugar
* lukewarm water
* 1 pkg. dry yeast

Place dry ingredients in a bowl and mix. Add mashed potatoes. Add eggs, butter, and water (2 c total liquid). Mix until moistened, then knead for 10 minutes adding flour if needed. Place in greased bowl to rise, then punch down and form into rolls to rise again. Bake at 350 for 20 minutes.

Family of 4 - Rolls for 3 meals