Recipes We Use

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Cinnamon French Toast

3 eggs
1/4 c. skim milk
1/2 t. vanilla
1/2 t. cinnamon
1/8 t. nutmeg
8 slices French or Italian Bread

Beat eggs until foamy.  Add milk, vanilla, cinnamon, and nutmeg.  Preheat oven to 200 degrees.  Lightly spray a large nonstick skillet.  Dip four of the brad slices into egg mixture.  Cook until golden brown.  Place French toast in heated oven to keep warm.

Angel Biscuits

1 pkg. active dry yeast
2- 3 T. warm water
5 c. flour
3-5 T. sugar
1 T. baking powder
1 t. salt
1 t. baking soda
1 c. shortening
2 c. buttermilk

Dissolve yeast in warm water.  Stir together flour, sugar, baking powder, soda and salt.  Cut in shortening.  Stir in yeast mixture and buttermilk.  Roll out dough, cut and brush with milted butter.  Bake at 400 degrees for 10-20 minutes.

Dutch Baby

6 eggs
1 c. flour
1/2 t. salt
1 c. milk
2 T. butter
2 T. shortening

Make batter at least 1 hour ahead.   Mix eggs, flour salt and melted butter into a blender.  Blend 30 seconds on medium.  Let batter stand up to 4 hours.  Heat oven to 450 degrees.  Use 1 T. of shortening in each  9" pan.  Place pans in oven 5 minutes.  Pour batter in pans and bake for 20 minutes.  Reduce temperature to 350 degrees and bake 5-10 minutes longer.

Black Angus Potato Soup

Melt 1/2 lb. butter and add:
1 chopped onion
5 T. flour
2 quarts water
1/2 c. chicken soup base
Simmer

Add:
1 T. all purpose seasoning
1 t. salt
1 t. basil
1/2 t. pepper
1/4 t. Tabasco sauce
Instant potatoes
Simmer 20 minutes

Add:
4 lbs. cooked, chunked potatoes
1 1/2-3 c. light cream or milk
Garnish:
Grated cheddar
Bacon
2 T. sour cream
Minced green onion

Taco Salad

1 lb. ground beef
1 pkg. taco mix
1 head of lettuce
1 pkg. cheddar cheese
1 pkg. mozzarella cheese
1 can olives
Tortilla chips
Ranch dressing

Brown beef and drain.  Add taco packet with required water, simmer 10-15 minutes.  Tear up lettuce, mix with cheese, olives and crunched chips.  Add meat mixture and dressing.  Mix well.

Pasta Fazool

1 lb. hamburger
1 t. olive oil
1 onion
5 garlic cloves
5 stalk celery
1 can plum Italian tomatoes
1 can chicken broth
2 c. water
1 can white cannelloni beans (drained)
1 can red kidney beans (drained)
4 carrots
Salt and pepper
Hot pepper sauce
1/2 c. fresh parsley
1/4 lb. tubetti pasta

Cook meat and drain well.  Cook veggies in oil until tender.  Add tomatoes, broth water and beans to mixture.  Simmer 30 minutes.

Rating:

Last made:

Lisa's Lasagna

Noodles extra wide
48 oz. Prego with mushrooms
1 small can of olives
1 lb. ground beef (salted)
1 g. cottage cheese
1 lb. sausage
16 oz. parmesan cheese
1 small ricotta cheese
1 block jack cheese
1 block mozzarella

Cook noodles and drain.  Mix cottage cheese and parmesan.  Layer sauce, noodles, ricotta, cottage cheese and cheese mixture.  Bake 45 minutes to 1 hour at 325 degrees.

Pork Chops & Rice With Red Sauce

1 1/2 c. water
2 T. brown sugar
1 c. rice
Pork chops
1/2 t. salt
1/4 t. pepper
15 oz. can tomato sauce
1 t. sage
1 t. prepared mustard

Dip chop into beaten egg and flour.  Brown in Crisco.  Mix water, tomato sauce, salt, pepper, sage, prepared mustard and brown sugar in bowl.  Pour rice over chops and tomato mixture over rice and chops.  Bring to a boil.  Reduce to a simmer until liquid is absorbed.  (approximately 25 minutes)

Fajitas

http://foodtv.com/foodtv/recipe/0,6255,11036,00.html
Recipe courtesy of Tyler Florence

2 1/4 pounds skirt or flank steak, trimmed of fat
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 red onion, thinly sliced
Guacamole, recipe follows
Salsa Fresca, recipe follows
12 flour tortillas, warm

In a small bowl, whisk together marinade ingredients. Place steak in a shallow container, and pour marinade over it. Refrigerate, covered, 8 hours or overnight to tenderize meat.

Drain the marinade from the meat. Grill the steak in a ridged grill pan over medium-high heat for 4 minutes each side. Transfer the steak to a cutting board and let stand.

In the same pan with the steak juices, add the bell peppers and onions. Saute the mixture for 3 minutes until the vegetables are limp.

Thinly slice the steak against the grain on a diagonal.

Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions and salsa fresca. Roll up the tortilla to enclose the filling.

May also serve with sour cream and shredded cheese.

3 ounces steak per tortilla, 2 tortillas per person = 6 ounces total each person 6 ounces x 6 people = 36 ounces = 2 1/4 pounds steak

Marinade:
1 orange, juiced
2 limes, juiced
3 tablespoons canola oil
2 garlic cloves, minced
1 jalapeno, seeded and minced
1 tablespoon fresh cilantro, finely chopped
1 teaspoon cumin
1 teaspoon salt

Yield: 6 servings (12 fajitas, 2 per serving)

Grilled Tri-Tip Steak

http://foodtv.com/foodtv/recipe/0,6255,20173,00.html
Recipe courtesy John Albin

1 tri-tip steak
2/3 cup red wine
1/3 cup soy sauce
2 tablespoons sugar
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
Marinate tri-tip for several hours in red wine, soy sauce, sugar, rosemary, and thyme, refrigerated.

Heat a grill on high.

Sear the outside of the meat with high heat with the fat side up. Then reduce heat to medium and slow roast for 20 minutes.

Let the steak rest in a foil tent for about 10 minutes before cutting diagonally across the grain.

Yield: 4 to 6 servings
Prep Time: 5 minutes
Inactive Prep Time: 3 hours and 10 minutes
Cook Time: 23 minutes
Difficulty: Easy

Beef Stroganoff

2 lbs. beef stewed meat (bite sized)
2 medium chopped onions
2 cloves minced garlic
2 small cans of drained mushrooms
2 1/2 t. salt
1/4 t. pepper
1 c. beef bouillon
1 1/2 c. sour cream
4 t. flour

Brown meat, adding onions, garlic and mushrooms.  Sauté until brown.  Put mixture in crockpot with remaining ingredients.  Cover and cook 6-8 hours.  Serve over cooked, buttered noodles.

Simple Meat Loaf

1 lb. hamburger
1 small can of tomato sauce
1 egg

Bind together with cracker crumbs.  Cover meat with 1 t. of garlic and onion salt.  Bake at 350 degrees until brown.

Boston Market Meat Loaf

1 1/2 lb. ground chuck
1/2 c. minced onions
1/2 t. garlic salt
3/4 c. drained diced tomatoes
3/4 c. plain bread crumbs
1 egg

Topping:
3/4 c. tomato sauce
2 T. sugar

Mix all ingredients together in first list until blended.  Place in lightly greased bread pan.   Bake at 350 degrees for 45 minutes.  Remove from oven, draining excess grease.  Mix tomato sauce and sugar together.  Pour over meatloaf and place back in oven for approximately 30 more minutes.

Steaks  

Recipe courtesy Terrie Mangrum
http://foodtv.com/foodtv/recipe/0,6255,12693,00.html

2 tablespoons butter
4 sirloin steaks
Salt and pepper
Heat flat skillet, add two tablespoons of butter. Season steaks with salt and pepper on both sides and brown in skillet on medium heat for about 5 minutes on both sides.

Yield: 4 servings
Prep Time: 20 minutes
Cook Time:

Meatloaf

Recipe courtesy of Alton Brown
http://foodtv.com/foodtv/recipe/0,6255,10806,00.html
Notes:  Good but less spicy for Caren.

6 ounces garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
1/2 red bell pepper
18 ounces ground chuck
18 ounces ground sirloin
1 1/2 teaspoon kosher salt
1 egg

For the glaze:
1/2 cup catsup
1 tablespoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey
Heat oven to 325 degrees F.

In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 45 minutes

Barbecue Oven-Fried Chicken

1/2 cup bread crumbs
1 t. garlic salt
1 t. chili powder
1/4 t. celery seed
1/8 t. red pepper
1/4 c. melted butter

Combine breadcrumbs, garlic salt, chili powder, celery seed and red pepper.  Dip chicken pieces into melted butter and coat with breadcrumb mixture.  Arrange chicken in baking dish.  Drizzle remaining butter over chicken.  Bake at 375 degrees for 45-55 minutes.

Swiss Chicken Cutlets

2 thin slices of Swiss cheese
4 chicken cutlets (4 ounces)
2 T. flour
1/2 t. black pepper
1 T. butter
3/4 c. chicken broth
1/4 t. dried oregano

Cut each cheese slice in half; placing one half on top of each cutlet.  Roll up cutlet, tie security with string.  On wax paper combine four and pepper.  Mix and add cutlets.  Melt butter in skillet over medium heat.  Add cutlets.  Cook until brown, about 3 minutes.  Add broth and dried oregano to skillet, bring to a boil.  Reduce heat to medium-low.  Simmer 10-12 minutes.

Las Palmas Enchiladas

2 c. shredded chicken
3 c. jack cheese
1/2 c. chopped onion
1 can Las Palmas green sauce
8 four tortillas
3/4 c. sour cream
1 can green chilies

Combine chicken, cheese, chilies and onions.  In skillet bring sauce to a boil.  Dip tortillas in heated sauce to soften.  Spoon 1/2 cup of chicken mixture and 2 T. sour cream in each tortilla.  Roll.  Place tortilla in 12 X 8 dish.  Pour excess sauce on top.  Bake for 20 minutes at 350 degrees.

Sunday Chicken Dinner

Lay in shallow pan two chickens or 10 chicken breasts.  Salt and pepper accordingly.  Mix one can of chicken celery and mushroom soup with 1/2 c. white wine or apple juice.  Pour over chicken and sprinkle with parmesan cheese and 1/2 can of almonds.  Cook at 350 degrees for 2 hours.

Crusty Baked Chicken

5 chicken breasts
1 egg
1/4 c. milk
1 c. instant potatoes
1 t. garlic salt
1 t. paprika
1 t. poultry seasoning
1/2 c. parmesan
2 T. melted butter

In a bowl beat egg and milk.  In another bowl combine potato flakes, garlic salt, paprika, poultry seasoning and parmesan.  Dip chicken in egg mixture and then into potato flakes.  Place chicken in baking dish for 35 minutes at 400 degrees, then for another 10-15 minutes at 425 degrees.

Chicken Parmesan

4 chicken breasts
1 egg
1/2 c. bread crumbs
2 T. oil
2 cups Prego
4 cups spaghetti

Dip chicken into egg and coat with crumbs.  In skillet heat oil, cook chicken ten minutes.  In same pan heat sauce to a boil.  Return chicken to skillet.  Cover and cook for five minutes.  Cover top of chicken with parmesan cheese.

Chicken Kiev

4 whole chicken breasts
1/2 c. bread crumbs
1/2 c. parmesan cheese
1 1/2 t. oregano
1/2 t. garlic salt
1/4 t. pepper
1/2 cube of softened butter
1 T. parsley
4 oz. jack cheese
6 t. melted butter

Rinse chicken and dry.  Pound chicken between wax paper.  In a shallow bowl combine crumbs, parmesan, oregano, 1 t. garlic slat and pepper.  Set aside.  In a bowl stir 1/4 c. softened butter, remaining 1/2 t. oregano and

Chicken Kiev

parsley.  Spread 1/2 t. butter mixture on chicken.  Place one strip of cheese on chicken breast and fold.  Dip breast into butter and roll in crumb mixture.  Place in 10 X 15" baking dish.  Drizzle with butter.  Bake at 425 degrees until done, approximately 35-45 minutes.

Chicken Parmigiano

1/4 c. dry bread crumbs
2 T. grated parmesan
2 chicken breasts
2 T. skim milk
14 1/2 oz. steamed tomatoes
2 t. cornstarch
1/2 t. dried Italian seasoning
1 T. grated parmesan

Combine crumbs with parmesan.  Brush chicken with milk and coat in crumb mix.  Spray pan, cook chicken on medium for 8-10 minutes.  Place chicken onto plate.  Combine tomatoes, cornstarch, Italian seasoning into pan.  Cook for 2 minutes.  Spoon tomato mix over chicken.  Sprinkle with 1 T. parmesan.

Mexican Chicken Casserole

Broil 4 chicken breasts
Mix:
1 can mushroom soup
1 can green chilies
8 oz. sour cream
1/2 c. milk
Garlic
Seasoned salt
6 green onions
Add: Chicken
Butter dish.  Crumble a package of nacho cheese chips in bottom of 9 X 13" dish.  Put chicken mixture on top.  Grate 1 pkg. Monterey jack, 1 pkg. cheddar and pour over the top.  Bake at 350 degrees for 20 minutes.

Chicken Enchiladas

1 dozen corn tortillas
1 c. vegetable oil
1 whole chicken
2 chopped yellow onions
1 small can of olives
2 lbs. Monterey jack
2 avocados
1 pt. sour cream
2 t. salt
1 large can Los Palmas sauce

Broil chicken and cool.  Fry corn tortillas.  Add chicken, cheese, onion, olives to tortilla.  Roll tortilla, placing cheese and sauce on top.  Bake at 350 degrees for 15-12 minutes.  Add sour cream and avocado as garnish.

Caren's Enchilada Sauce

1 large can Las Palos enchilada sauce
1 small can of tomato sauce
1 small can of tomato paste
1/2 - 1 c. sour crème
1/2 c. green chilies

Creamy Au Gratin Potatoes

1/2 c. chopped onion
1 can soup
3 oz. cream cheese, cut in cubes
1 pkg. hash browns
1/2 c. shredded cheese

Cook onions until tender, adding soup and cream cheese.   Cook until smooth and hot.  In a casserole dish alternate potatoes and cheese mixture, ending in sauce.  Cover and bake 400 degrees for 45 minutes.  Remove and sprinkle with cheese.

Lipton Potatoes

1 envelope Lipton onion mix
Potatoes cut into large chunks
1/3 c. olive oil

Preheat oven to 450 degrees.  In plastic bag shake potatoes, Lipton mix and oil.  Put in roasting dish and cook 40 minutes at 450 degrees.

Twice Baked Potatoes

Bake each potato:
1, 4-6 minutes
2, 7-8 minutes
3, 9-10 minutes
4, 12-13 minutes
5, 14-15 minutes
6, 16-17 minutes

Bake and let stand 5 minutes.  Slice the top of each potato, scooping inside out to make shells.  In a bowl mash together the potato, 3 t. butter 3/4 t. salt, dash of pepper and 3/4 c. milk.  Mix and spoon back into shells.  Dash each potato with paprika.  Cook uncovered at high for 5 minutes.   Give dish a 1/2 turn once during five minutes.

Kathy's Pilaf

1/2 c. vermicelli
1 stick butter
2 c. chicken broth

Brown vermicelli, adding rice and broth.  Cook covered for 20 minutes and serve.

Baked Rice and Cheese

3 c. cooked rice
2 c. grated cheese
2 T. green pepper
2 eggs beaten
1 1/4 c. milk
2 t. salt
Pepper to taste
Bread crumbs
1 T. butter

Arrange alternate layers of rice, cheese and green pepper in greased baking dish.  Combine eggs, milk, salt and pepper.  Pour over rice and cheese mixture.  Sprinkle top with breadcrumbs and butter.  Bake at 350 degrees for 45 minutes.

Company Potatoes

1 pkg. hash browns
1 c. onion
1/2 c. butter
1 can cream soup
1 pt. sour cream
1 1/2 c. shredded cheese
1/2 c. crushed corn flakes
3 T. melted butter

Mix above ingredients in 13 X 9" dish except for flakes and butter.  Sprinkle top of mixture with flakes and drizzle with butter.  Bake for 1 hour at 350 degrees.

Sour Cream Coffee Cake

Cream:
2 cubes butter
2 c. sugar
2 eggs
Add:
1/2 t. vanilla
1 c. sour cream
2 c. flour
1 t. baking powder
1/4 t. salt

Spread 1/2 of batter over bottom of buttered bunht pan.  Sprinkle 1 1/2 T. sugar, 1 t. cinnamon, and 1 c. pecans.  (Reserve a little for topping.)  Top with remaining batter.  Sprinkle remaining topping over cake.  Cook at 350 degrees for 30 minutes or until brown.

Strawberry Pizza

Crust:
1 c. flour
1 cube margarine
1 t. sugar
Mix above ingredients in food processor and cook at 350 degrees for 20 minutes.

Filling:
8 oz. cream cheese
1/2 tub of cool whip
1 c. sugar

Topping:
2-3 baskets of strawberries sliced and mixed with glaze.

Ice Cream Pie

2 pints vanilla ice cream, softened slightly
1 wafer/graham crust

Spread 1/2 the ice cream over crust.  Top with favorite candy.  Spoon remaining ice cream over top.  Freeze pie at least 3 hours.  Before serving pour on butterscotch, caramel or fudge topping.  Sprinkle with favorite nut.

Toll House Pie

2 eggs
1/2 c. flour
1/2 c. sugar
1/2 c. brown sugar
1 cube melted butter
6 oz. package of nestle semi-sweet chips
1 c. chopped nuts
9" pie shell

In bowl beat eggs until foamy.  Add flour, sugar and brown sugar.  Blend in melted butter.  Stir in chips and nuts.  Pour batter into pie-shell.  Bake at 325 degrees for one hour.

Cheese Cake

1 pkg. 8 oz. cream cheese, softened
1/3 c. sugar
1/2 c. sour cream
1 t. vanilla
4 oz. container of Cool Whip
1 graham cracker crust

Use electric mixer to beat cream cheese until smooth.  Gradually add sugar.  Blend in sour cream and vanilla.  Fold in whipped topping.  Spoon mixture into crust.  Chill for 4 hours.

Fantasy Fudge

3 c. sugar
3/4 c. margarine (Parkay)
2/3 c.  (5 oz.) evaporated milk
12 oz. pkg. semi sweet chips
7 oz. jar Kraft Marshmallow crème

Combine first three ingredients in saucepan.  Bring to a boil, stirring constantly.   Boil five minutes over medium heat.  Remove from heat and stir in chips until melted.  Add marshmallow, nuts and vanilla.  Beat until blended.  Pour fudge mixture into pan and allow to cool.

Butter Balls

1 c. butter
1/2 c. confectioners sugar
1/2 t. vanilla
1 3/4 c. flour
1/2 c. chopped nuts
Powdered sugar

Cream butter, add sugar and beat until fluffy.  Add vanilla, flour and nuts.  Chill several hours.  Shape into balls.  Heat oven to 350 degrees and bake for 20 minutes.  Roll balls in powdered sugar while balls are still warm.

Jello Pie

1 pkg. Jello strawberry gelatin
2/3 c. boiling water
2 c. ice cubes
1 cool whip tub
1 c. fresh strawberries
1 graham cracker crust

Dissolve gelatin in boiling water, stirring.  Add ice cubes, stir for 2-3 minutes.  Remove any unmelted ice.  Blend in cool whip, whipping until smooth.  Fold in sliced fruit and chill.

Pumpkin Roll

Beat 2 eggs (5 min.)
Add:  
1 c. sugar
2/3 c. pumpkin
1 t. lemon juice
Stir in:
3/4 c. flour
1 t. baking powder
2 t. cinnamon
1/2 t. nutmeg

Roll out pumpkin mixture and place onto greased and floured cookie sheet.  Top with 1 c. nuts.   Bake at 275 degrees for 15 minutes.  Place pumpkin mixture onto a towel and roll, sprinkling with powdered sugar.  When

Pumpkin Roll

cooled spread with filling.

Filling:
1 c. powdered sugar
8 oz. cream cheese
4 T. butter
1/2 t. vanilla

Roll, chill and slice.

Strawberry Yogurt Pie

2 containers (8 oz.) Dannon strawberry yogurt
1/2 c. crushed strawberries
1 tub cool whip
1 graham cracker crust

Combine crushed fruit and yogurt in bowl.  Fold in cool whip, spoon into crust and freeze for four hours.  Remove from freezer and place in refrigerator for 30 minutes before serving.

Herb-Tomato Grilled Chicken

1 chicken, cut up
Dash of salt
Dash of black pepper
Basting sauce:
2 T. oil or melted butter
3/4 c. tomato ketchup or chili sauce
2 T. white wine or lemon juice
2 cloves garlic, minced
3 T, fresh chopped basil or
2 t. dried basil leaves

Sprinkle chicken with salt and pepper.  Mix together and blend well the oil, tomato ketchup or chili sauce, wine or lemon juice, the garlic and herbs

Herb-Tomato Grilled Chicken Continued

used.  Place chicken pieces on rack.  Brush both sides with basting sauce.  Grill chicken for 12-15 minutes on one side, brushing with basting sauce form time to time.  Turn chicken over.  Brush again with sauce.  Grill chicken for another 12 to 15 minutes or until chicken is done and juices run clear when pierced.  

Honeyed Chicken Teriyaki

2 lbs. chicken breasts, split, skinned and boned
1/2 c. flour
1/2 t. salt
1/8 t. pepper
2 eggs, beaten
Oil for frying
Glaze:
1/3 c. soy sauce
1/3 c. honey
1 T. dry sherry
1 clove garlic, minced
1 t. grated ginger
2 T. sesame seeds for garnish

Cut chicken in 2-inch squares.  Combine flour, salt and pepper.  Dip chicken in eggs and coat with seasoned flour.  Pour 1/2 inch of oil in frying pan; place over medium-high heat.  When fat is hot, add chicken, half at a time.  Cook turning as needed until chicken is brown.  Allow 6-8 minutes for larger pieces, 4-5 for smaller ones.  Meanwhile heat soy sauce, honey, sherry, garlic and ginger in a small pan.  Lift chicken form oil.  Drain and dip in honey mixture.  Place on a rack set in a baking pan.  When all chicken is cooked and dipped, sprinkle with sesame seeds.  Bake at 250 degrees for 20 minutes. Brush with glaze after 10 minutes.

Roast Chicken

2 frying chicken, 3 to 3 1/2 lbs.
10-30 cloves garlic, unpeeled
4 small thin-skinned potatoes, thickly sliced
Salt and pepper
1 chicken bouillon cube
1 t. cornstarch
2 T. lemon juice
1/2 c. dry wine or chicken broth
Parsley sprigs

Wash chicken and pat try.  Cut along one side of breast or backbone to butterfly.  Place chicken in a 9-inch square pan.  Bake at 400 degrees for 10 minutes.  At the same time boil 2 c. water.  Add garlic and boil for 5 minutes.  Drain and slip off peels.  Lift out chicken.  Arrange sliced potatoes

Roast Chicken

and garlic cloves in pan.  Set chicken, skin side up on top.  Sprinkle lightly with salt and pepper.  Bake at 400 degrees for about an hour.  Drain juices into a small pan.  Cover chicken and keep hot.  Stir bouillon cube and cornstarch into lemon juice to dissolve.  Add drippings along with wine.  Stir over medium-high heat for 3 minutes or until sauce boils and thickens.  Arrange chicken and potatoes on platter.  Scatter garlic over top.  Spoon on lemon sauce or serve sauce alongside.  Garnish with parsley sprigs.

Barbecued Chicken Breasts

4 whole boneless chicken breasts, halved
Marinade:
4 T. oil
4 T. soy sauce
2 T. lemon juice
1 T. brown sugar
2 cloves minced garlic
1 t. dried thyme or basil leaves
3 whole cloves
Dash pepper

Wash chicken and pat dry.  For marinate blend together oil, soy sauce, lemon juice and brown sugar.  Place chicken breasts in a glass dish.  Sprinkle with garlic, pepper, thyme or basil leaves and cloves.  Pour marinade over chicken.   Let stand in refrigerator at least four hours, turning breasts over from time to time.  Place chicken breasts on grill, a few at a time.  Baste with marinade.  Grill for about five minutes on one side.  Turn over.  Grill for another 5 to 9 minutes on the other side.  Garnish with fresh thyme or basil leaves or with parsley.

Hunter's Beef

1 1/2 lbs. boneless bottom round beef steak
2 T. flour
1/2 t. salt
1/8 t. pepper
2 T. oil
3 stalks celery
1/2 lb. mushrooms, but in half
1 bunch green onions
1/3 c. red wine
3 T soy sauce
1/2 t. ground ginger
1/4 t. ground cinnamon
1/8 t. ground red pepper

Hunter's Beef

Combine flour, salt and paper.  With a mallet pounds seasoned flour into meat.  Heat oil in a frying pan over medium-high heat. Add meat.  Brown well on both sides.  Scatter celery, mushrooms and 1/3 of the green onions over meat.  Combine wine, soy sauce, ginger, cinnamon, and red pepper in a cup.  Pour over meat.  Bring to a simmer.  Cover and simmer for 1 to 1 1/4 hours or until meat is tender.  Scatter remaining green onions over meat.  Continue to cook, covered, for 5 minutes.  To serve, spoon vegetables and sauce over meat.

Steak Diane

4 slices top sirloin
2 T. butter
3 T. thinly sliced green onion
1 T. Worcestershire sauce
2 T. finely chopped parsley
2 T. lemon juice
Dash salt
Dash pepper
2 T. cognac or brandy
3 T. green onion, tops only, sliced
Grated lemon peel, garnish

Prepare steaks between waxed paper and pound slightly with rolling pin.  Melt 1 T. butter in a pan.  Add green onions.  Sauté for a few minutes.  Stir  

Steak Diane

in Worcestershire sauce, parsley and lemon juice.  Melt and heat remaining
butter in another skilled.  Add steaks to pan.  Sauté quickly, about 2 minutes per side.  Sprinkle with salt and pepper.  Spoon butter-onion mixture over steaks in pan.  Heat cognac or brandy and pour over steaks in pan.  Place hot steaks on service dish.   Pour pan juices over.  Sprinkle with green onion and lemon peel.

Deluxe Chicken Breasts

2 whole chicken breasts, skinned and boned
2 egg yolks, plus 2 T. water
1/2 c. flour
Dash salt and pepper
Dash paprika
1/4 c. bread crumbs
3 T. parmesan cheese
2 T. butter
Cheese Sauce:
2 T. butter
2 T. flour
1 c. milk
1 T. Parmesan cheese
3/4 c. grated Cheddar cheese

Deluxe Chicken Breasts

Place chicken between waxed paper.  Flatten.  Whisk egg yokes with water.  Combine flour, salt, pepper, paprika, breadcrumbs and Parmesan cheese.  Dip chicken in egg yokes.  Roll in flour-crumb mix.  Brown chicken in butter on both sides.  Place in baking dish.  Bake at 350 degrees for about 20 minutes.  In the meantime prepare sauce by melting butter in saucepan.  Stir in flour.  Slowly add milk and cook, stirring until sauce thickens.  Season with Worcestershire sauce, Parmesan cheese and Cheddar cheese.  Transfer chicken to serving dish.  Pour sauce over chicken and serve.

Dixie Fried Chicken

1 fryer chicken
1 c. buttermilk
1/2 c. flour
2 T. chopped parsley
1 t. salt
1 t. dried thyme
Dash black pepper
For frying:
1/4 c. shortening
1/4 c. butter
1/4 c. chicken broth

Cut up chicken into pieces.  Place in bowl.  Pour buttermilk over chicken.  Marinade for two hours.  In another bowl combine flour, parsley, salt,

Dixie Fried Chicken

thyme, and pepper.  Remove chicken from buttermilk.  Pour buttermilk from marinating chicken in baking dish.  Roll pieces in flour mixture.  Heat shortening and butter in skillet.  Brown chicken pieces on all sides over medium to high heat.  Place chicken pieces on top of buttermilk in baking dish.  Add chicken broth to skillet.  Scrape up brownings.  Strain and pour around chicken in baking dish.  Bake chicken, uncovered at 375 degrees until crisp, about 50 minutes.

Double Chocolate Muffins

4 squares (4 oz) semi-sweet chocolate
1/2 c. unsweetened cocoa powder
2 c. flour
1 t. baking powder
1/4 c. brown sugar
1/4 c. semisweet chocolate chips
1/4 c. white chocolate chips
1 c. milk
1/4 c. olive oil
1 egg

Line a 12-cup muffin pan with liners.  Place chocolate squares in a heatproof bowl set over a pan of simmering water.  Allow chocolate to melt, stirring occasionally.  Remove chocolate from heat.  Stir in cocoa powder, flour, baking powder, brown sugar, plain white chocolate chips, milk, olive oil and egg until well blended.  Divide muffin batter among cups and bake for 15 minutes at 425 degrees.

Deanna's Cinnamon Biscuits

3 small or 2 large cans of biscuits (tore apart)
1 1/2 cube melted butter
1 c. brown sugar
1/2 c. sugar
2 t. cinnamon
Walnuts or pecans

Put biscuit parts in bunht pan.  Mix butter, sugars, cinnamon, and nuts.  Pour over biscuits.  Cook 30 minutes at 350 degrees.

Deanna's Rice

1 c. rice
2 c. chicken broth
4 pieces of bacon
3 green onions

Cook rice in chicken broth for 15 minutes.  Cook bacon in skillet until crisp.  Crumble bacon.  Add bits of bacon and chopped onion to rice mixture after it is cooled.

Red Lobster Cheddar Bay Biscuits

2 C. Bisquick
1/2 c. cold water
3/4 c. grated, sharp Cheddar cheese
1/4 c. butter
1 t. parsley flakes
1/2 t. garlic powder
1/2 t. Italian seasoning

Mix Bisquick, water and cheese.  Bake at 450 degrees for 8-10 minutes.  Brush with butter, parsley, garlic, and Italian seasoning mixture.

Black Angus Potato Soup

4 large baking potatoes
2/3 c. butter
2/3 c. flour
6 c. milk
3/4 t. salt
1/2 t. black pepper
1/2 t. white pepper
4 green onions, chopped
12 slices bacon, cooked and crumbled
1 1/4 c. shredded cheddar cheese
8 oz. sour cream

Bake potatoes at 400 degrees for one hour or until done.  Let cool.  Cut lengthwise and scoop out potatoes.  Melt butter in heavy saucepan over low

Black Angus Potato Soup

heat.  Add flour, cooking until smooth.  Cook 1 minute, stirring constantly.  Gradually add milk, cook over medium heat, stirring until mixture is thickened and bubbly.  Add potatoes, salt, pepper, 2 T. green onion, half the bacon and 1 cup cheese.  Cook until thoroughly heated.  Stir in sour cream.  Add extra milk if necessary for desired consistency.  Serve with remaining green onions, bacon and cheese.

Red Lobster Crab Alfredo

1 pint half and half
1 stick unsalted butter
2 T. cream cheese
1/2 - 3/4 c. parmesan cheese
1 t. garlic powder
4-6 crab legs

In a saucepan melt butter.  Add softened cream cheese, heavy cream, parmesan cheese and garlic powder.  Stir well.  Simmer 15-20 minutes on low.  Boil crab legs, crack to open and pat dry.  Place crab on top of pasta, covering with alfredo sauce.

Chick Fil A Chicken Nuggets

2 c. chicken breast
1 c. flour
1 1/2 c. cracker meal
1/4 t. paprika
2 c. water
2 chicken bouillon cubes
2 1/2 t. McCormick Seasonal

Place cool water in bowl; add 1/4 teaspoon seasonal and bouillon cubes.  Mix and cover broth.  Place in refrigerator for 12 hours or until the next day.  When ready to cook nuggets mix flour, cracker meal, 2 t. seasonal and paprika in bowl.  Heat oil for frying.  Drain chicken. Coat nuggets in flour, cracker mixture and fry until golden brown.

Outback's Alice Springs Chicken

4 chicken breasts
Honey mustard
6 pieces of bacon sliced in half and fried
1/2 t. McCormick Season All
1 c. sliced mushrooms, drained
3 c. shredded Monterey Jack Cheese
Parsley

Honey Mustard Sauce:
1/2 c. prepared salad mustard
1/4 c. honey
1/4 c. light corn syrup
1/4 c. mayonnaise

Outback's Alice Springs Chicken

Rub chicken breast with Seasonal All and set aside to marinade for 1 hour.  While breast is marinating fry bacon and drain.  Take chicken from marinate and sauté in small amount of oil.  Cook on both sides until golden brown.  Cover chicken with honey mustard, mushrooms, three slices of bacon and shredded cheese.  Bake in oven at 350 degrees until cheese is melted.  Sprinkle with parsley.

Black Angus Cheesy Garlic Bread

1 loaf French bread
1/2 c. softened butter
1 c. shredded Asiago or Parmesan cheese
1 c. shredded jack cheese
1 c. mayonnaise
1 bunch of chopped green onions
2 cloves pureed garlic

Split French bread loaf in half.  Mix butter, cheeses, mayonnaise, green onions and garlic in bowl.  Spread mixture onto bread.  Bake at 350 degrees for 7 minutes.  Place under broiler about 3 additional minutes.  Cut bread into slices and serve.

Cracker Barrel Grilled Chicken Tenderloin

1 lb. chicken breast tenders
1/2 c. Italian dressing (drain spices and discard spices)
1 t. fresh lime juice
1 1/2 t. honey

Mix dressing, limejuice and honey together.  Pour over chicken tenders, making sure all tenders are covered.   Marinate for 1 hour.  Braise tenders in a non-stick pan or grill to lightly golden brown.

Mrs. Fields Blue Ribbon Chocolate Chip Cookies

2 1/2 c. flour
1/2 t. baking soda
1/4 t. salt
1 c. packed dark brown sugar
1/2 c. sugar
1 c. salted butter, softened
2 large eggs
2 t. vanilla extract
12 oz. semisweet chocolate chips

Combine flour, baking soda and salt.  Mix well and set aside.  In a large bowl mix sugars.  Gradually add butter, eggs and vanilla extract.  Lastly add flour mixture and chips.  Bake at 300 degrees for 18 to 22 minutes.  Transfer cookies immediately to cool surface.

Cinnabon's For The Bread Machine

1 c. milk
1 beaten egg
4 T. melted butter
4 T. water
1/2 box instant vanilla pudding
4 c. bread flour
1 T. sugar
1/2 t. salt
2 1/2 t. bread machine yeast
Filling:
1/2 c. softened butter
1 c. brown sugar
2 t. cinnamon
1/4 c. chopped nuts

Cinnabon's For The Bread Machine

Place all ingredients in machine.  Select the dough cycle (2 lb.) and press start.  When cycle is finished remove dough, knead and punch down to
17 X 10.  Combine first three filling ingredients and mix well.  Heat in microwave 10 seconds to make mixture spreadable.  Spread over rolled out dough with rubber spatula.  Sprinkle nuts over dough.  Start with widest end and roll dough into a log.  Cut into 1/2 to 1" slices.  Place in slightly greased baking dish.  Put in warm, draft free place and allow to rise until doubled in size.  Bake at 350 degrees for 15-20 minutes.  When the rolls are done top with frosting.

Cinnabon Frosting

1 lb. margarine
1 lb. cream cheese
2 lbs. powdered sugar
2 t. lemon juice
2 t. vanilla extract

Allow margarine and cream cheese to reach room temperature.  Beat cream cheese and margarine together in a bowl with mixer.  Slowly add powdered sugar.  Mix for 12 additional minutes.  When almost done, add the extracts.

Martha Stewart's Lemon Chicken

8 chicken breasts
Marinade:
1 c. olive oil
2 c. lemon juice
2 T. red vinegar
6 cloves garlic or processed garlic
Salt and Pepper to taste

Boil chicken about 40 to 60 minutes.  Chicken needs to look brown almost charred.  While boiling mix marinade.  Lay cooked chicken in baking dish skin down.  Pour marinade over chicken and put under broiler for three minutes, turn and broil one more minute.  Garnish with parsley and serve in marinade juice.

Chicken Alfredo

4 chicken breasts
1 package mesquite marinade
Sauce:
1 pint half and half
1 stick unsalted butter
2 T. cream cheese
3/4 c. fresh parmesan cheese
1 t. garlic powder

Marinade chicken in mesquite marinade for at least 30 minutes.  Barbecue breasts, cut into chunks and set aside.  In a saucepan melt butter.  Add softened cream cheese, heavy cream, parmesan cheese and garlic powder.  Stir well.  Simmer 15-20 minutes on low.  Place chicken on top of pasta, covering with alfredo sauce.

Recipes:  Submitted by Caren Wilbanks

Grandma Roysters Pull Apart Bread
Dissolve:
1 pkg. Yeast
¼ c warm water
Mix and Add:
¼ c oil
½ c sugar
1 egg
1 t salt
1 c warm water
Add:
4 c flour (gradually)
Put mixture in greased bowl and let rise in a warm place for 2-3 hours.  (Can put in refrigerator overnight.)  Roll out dough to ½’ and spread 1 stick of softened butter over dough.  Cut into three-inch strips and layer in a bundht pan.  Let rise about four hours.  Cook at 350 for 30 minutes.

Cinnamon French Toast
3 eggs
¼ c skim milk
½ t vanilla
½ t cinnamon
1/8 t nutmeg
8 slices French bread
Beat eggs until foamy.  Add milk, vanilla, cinnamon and nutmeg.   Preheat oven to 200.  Lightly spray a large nonstick skillet.  Dip 4 of the bread slices into egg mixture.  Cook until golden brown.  

Angel Biscuits
1 pkg. Active dry yeast
2 or 3 T warm water
5 c flour
3-5 T sugar
1 T baking powder
1 t salt
1 t baking soda
1 c shortening
2 c buttermilk
Dissolve yeast in warm water.  Stir together flour, sugar, baking powder, baking soda and salt.  Cut in shortening, stir in yeast mixture and buttermilk.  Roll out, cut, and brush with melted butter.  Bake at 400 for 10-20 minutes.

Black Angus Potato Cheese Soup
Melt ½ lb butter add:
1 chopped onion
5 T flour
2 quarts of water
½ c chicken soup base
Simmer
Add:
1 T all purpose seasoning
1 t salt
1 t basil ½ t pepper
¼ t Tabasco sauce
¼ c instant potatoes
Simmer for 20 minutes
Add:  
4 pounds chunked, cooked potatoes
1 ½-3 c light cream or milk
Garnish:
Grated cheddar
Bacon
2 T sour cream
Minced green onion

Olive Garden´s Pasta Fazool
1 lb hamburger
1 t olive oil
1 onion
5 garlic cloves
5 stalk celery
1 can plum Italian tomatoes
1 can chicken broth
2 c water
1 can white cannelloni beans (drained)
1 can red kidney beans (drained)
4 carrots
salt and pepper
hot pepper sauce
½ c fresh parsley
¼ lb tubetti pasta
Cook meat and drain.  Cook veggies in oil until tender, add tomatoes, broth, water and beans.  Simmer 30 minutes.

Pork Chops and Rice with Red Sauce
1 ½ c water
2 T brown sugar
1 c rice
pork chops
½ t salt
¼ t pepper
15 oz can tomato sauce
1 5 sage
1 t prepared mustard
Dip chop into beaten egg and flour.  Brown in Crisco.  Mix water, tomato sauce, salt, pepper, sage, prepared mustard and brown sugar in bowl.  Pour rice over chops, pour tomato mixture over rice and pork chops.  Bring to a boil, then reduce to a simmer or until liquids are absorbed, approx. 25 minutes.

Swiss Chicken Cutlets
2 thin slices of Swiss cheese
4 chicken cutlets (4 ounces each)
2 T flour
½ t black pepper
1 T butter
¾ c chicken broth
¼ t dried oregano
Cut each cheese slice in half, place one half on top of each cutlet.  Roll up cutlets, tie securely with string.  On wax paper, combine flour and pepper.  Mix and add cutlets.  Melt butter in skillet over medium heat.  Add cutlets, cook until brown, about 3 minutes.  Add broth and dried oregano to skillet, bring to a boil.  Reduce heat to medium low; simmer 10-12 minutes.

Chicken Enchiladas
3 shredded, cooked chicken breasts
1 ½ c. Jack cheese
1 ½ c cheddar cheese
¼ c chopped white onion
¼ c chopped red onion
1 – 2 cans Old El Paso Red Sauce (Mild)
8 corn tortillas
1 pt. sour cream
Pour red sauce into pan and heat.  Add tortillas until tender.  Inside tortillas place a scoop of sour cream, white and red onion mixture to taste, shredded chicken, jack and cheddar cheese as desired.  Roll tortillas and place in a glass baking dish.  Drizzle remaining enchilada sauce over tortillas.  Top with cheese and cover with foil.  Bake at 350 for 20 minutes.  

Company Potatoes
1 pkg shredded hash browns
1 c onion
½ c butter
1 can cream of chicken soup
1 pt sour cream
1 ½ c shredded cheddar cheese
½ c crushed corn flakes
3 T melted butter
Mix all ingredients in a 13 X 9 baking dish, except for flakes and butter.  Sprinkle mixture with flakes and butter before baking.  Bake for 1 hour at 350.

Sour Cream Coffee Cake
Cream:
2 cubes butter
2 c sugar
2 eggs
Add:
½ t vanilla
1 c sour cream
2 c flour
1 t baking powder
¼ t salt
Spread ½ of batter over bottom of buttered bhundt pan.  Sprinkle 1 ½ T sugar and 1 t cinnamon, and 1 c pecans.  (Reserve a little for topping.)  Top with remaining batter.  Sprinkle rest of topping over cake.  Cook at 350 for 30 minutes or until brown.  

Ice Cream Pie
2 pints vanilla ice cream (softened slightly)
graham cracker crust
favorite candy
favorite nut
chocolate sauce or fudge

Spread ½ the ice cream over crust.  Top with candy such as Snickers, Heath, Butterfinger, etc and favorite nut variety.  Spoon remaining ice cream over candy and nuts.  Freeze at least 3 hours.  Before serving top with fudge and nuts
.   

Spiced Blueberry Jam

Recipe courtesy Alton Brown
http://foodtv.com/foodtv/recipe/0,6255,11238,00.html

Preserving Hardware:
Large stockpot or canning kettle
Jar rack or cake cooling rack (for holding filled jars off the floor of the pot
6 (8-ounce) Mason style preserving jars with lids and bands
Wide mouth canning funnel (technically optional, practically indispensable)
Canning tongs (specially made for snatching jars in and out of very hot situations
Large (8-ounce) ladle
Paper towels or dishtowels
Magnetized lid-wand or magnet tool from hardware store (optional, but how else you gonna get hold of those darned lids)

Jam Hardware:
Medium-large saucepan
Wooden spoon
Hand masher
Nutmeg grater (optional)

Jam Software:
2 (12-ounce) bags frozen blueberries
One (1 3/4-ounce) packet dry pectin
1/4 teaspoon star anise, ground fine
10 to 20 grinds fresh nutmeg (or 1/4 teaspoon pre-ground)
2 tablespoons lemon juice
5 tablespoons (2 1/2 ounces) cider vinegar
3 cups sugar
1/2 cup water

For the jam: Place blueberries in saucepan over medium-low heat. Sprinkle with pectin followed by the anise, nutmeg, lemon juice and vinegar. Once liquid starts to gather in bottom of pan, increase the heat to high and bring to a boil. Lower heat slightly and boil gently for five minutes occasionally mashing mixture. Mash in sugar, add the water and return to a boil for 1 minute. You just made jam. Cool, jar, refrigerate and enjoy within 2 weeks. Or, move to the preserving phase.

Preserving the jam: Thoroughly wash all hardware in hot soapy water. Then pile everything (excluding the jar lids) into the pot. Cover with hot water by at least 1-inch and bring to a boil and maintain for 10 full minutes to sterilize. Turn off the heat, wait 5 minutes then add the lids (waiting will insure that the sealing compound does not melt). Leave all hardware in the pot until youre ready to can.

Remove the ladle, tongs, funnel and other tools from the pot, (careful please, its hot in there) to a clean towel or paper towels. Using the jar tongs, remove and drain the jars, placing them on the towel/paper towel surface. (Avoid rock or metal surfaces which could result in thermal shock and breakage.)

Place the funnel in the first jar (pick it up by the ring, avoiding the sterile interior.) Use the ladle to fill each jar just to the bottom of the funnel, about 1/3-inch from the bottom of the jar threads. This headspace is necessary for the jars to seal during processing.

Wipe the jar rims with a moist paper towel, checking for any cracks or irregularities as you go. Use the magnetized device of your choice to position lids on each jar. Screw the rings on finger tight. (Remember, the rings dont seal the jars they only hold the lids in place. Heat will drive out the headspace air, which when cooled will create a vacuum, thus sealing the jars)

Return the jars to the pot being certain that they dont touch the bottom of the pot or each other. (If you dont have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch, and bring to a hard boil over high heat according to the table below. (Be sure not to start your timer until a true boil is reached. The headroom air may bubble out of the jars before a boil is reached. Dont be fooled.)

Processing times: Within 1,000 feet of sea level: 5 minutes 1,000  3,000 feet above sea level: 10 minutes 3,001- 6,000 feet above sea level: 15 minutes 6,000  8,000 feet above sea level: 20 minutes Above 8,000 feet: wait until youre back down at base camp.

Yield: 6 (8-ounce) jars
Prep Time: 5 minutes
Cook Time: 30 minutes

Garlic Mashed Potatoes

From Food 911
http://foodtv.com/foodtv/recipe/0,6255,16184,00.html
Rating:  Very good.  Might be better if use more butter and milk though.

1 head garlic, top sliced off
2 tablespoons olive oil
6 to 8 large Yukon gold potatoes, peeled and quartered
1 tablespoon salt
1 cup milk, warm
1/2 stick butter, softened
Salt and black pepper, to taste

Preheat oven to 400 degrees F. Place the cut garlic bulb on a piece of aluminum foil and drizzle with olive oil. Close the packet and bake in the oven for 40 minutes until softened. Put the cut potatoes in a large stockpot, cover with cold water, and add salt. Bring to a boil, then simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well in a colander. While the potatoes are still warm, press them through a potato ricer or food mill and into a mixing bowl. Whip in the warm milk and softened butter until incorporated and the potatoes are fluffy. Squeeze the roasted garlic cloves out of the skins. Add the garlic pulp to the potatoes. Beat again; season with salt and pepper.

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 40 minutes

Mediterranean Pasta in Minutes  

Recipe courtesy Tyler Florence
http://foodtv.com/foodtv/recipe/0,6255,11527,00.html
Notes: Expensive and just pretty good, not excellent.

3 tablespoons olive oil
1 pound skinless boneless chicken breasts, sliced diagonally
1 (8 1/2-ounc) jar sun-dried tomatoes, julienned (1 cup)
2 tablespoons garlic, minced
1 pound fresh angel hair pasta
1/4 cup fresh basil
1 (8 1/2-ounce) can artichoke hearts in water, quartered and drained (1 cup)
1/2 cup kalamata olives, pitted (1/4 pound)
6 ounces feta cheese, crumbled
1/4 cup heavy cream
2 teaspoons dried oregano
Salt and pepper, to taste

Boil water for pasta in a pasta pot, fitted with a strainer. Heat oil in a skillet over medium heat. Brown chicken strips until no longer pink – about 3 minutes each side. Add sun-dried tomatoes and garlic to skillet. Saute for 2 minutes. In the meantime, add the fresh pasta to boiling water, cook until al dente, about 5 minutes.

Now add the basil, artichoke hearts, olives and feta cheese to the skillet. Saute 1 minute then stir in the cream. Strain the pasta and transfer to a large pasta bowl. Add the chicken saute to the pasta and toss. Season with oregano, salt and pepper before serving.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes

Salsa Fresca  

http://www.foodtv.com/foodtv/recipe/0,6255,11038,00.html
Recipe courtesy Tyler Florence

4 ripe tomatoes, chopped
1/4 red onion, chopped
1 jalapeno, minced
8 cilantro sprigs, chopped
3 garlic cloves, minced
Juice of 1 lime
1/4 cup olive oil
1/2 teaspoon salt

In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving.

Yield: 2 cups

 Pasta  

Recipe courtesy Alton Brown
http://foodtv.com/foodtv/recipe/0,6255,12928,00.html

3 quarts water
1 tablespoon kosher salt
16 ounces dried spaghetti noodles
3 tablespoons extra virgin olive oil
2 to 3 cloves of garlic, minced fine

Optional Toppings:
Capers
Sun dried tomatoes
Red pepper
Olives
Walnuts
Hard cheeses like Asiago and Parmesan
Soft or veined cheeses like gorgonzola or chevre
Canned Artichokes
Smoked oysters
Black pepper
Place water in large lidded pot, add salt and bring to a rolling boil. Add spaghetti, fanning it into the water so that each strand makes contact. Using a wooden spoon or tongs, gently bend noodles to submerge. Cover pot and return to a rolling boil, reducing heat to medium-high. Stir occasionally.

Pour 3 tablespoons of good quality extra virgin olive oil into the bottom of a wide serving bowl along with garlic.

In 4 minutes, start tasting. When done, a string of spaghetti should be springy when pulled on. To the tooth, there should be some resistance but not so much that the pasta sticks in the teeth. As soon as pasta is done, drain immediately in a large colander (lidded models are the best). Shake pasta to stop cooking but don´t shake dry. And no rinsing!

Add pasta to serving bowl and toss to coat. Quickly divide into individual bowls and toss with various toppings.

Yield: 4 servings

Alice Royster's Donuts

Disolve 2 pkgs yeast in 1 c. warm water.
In another bowl mix:
1/2 c crisco softened
1 c sugar
1 tsp salt
1/2 tsp cinnamon
1 tsp vanilla
Mix real well then add:
2 eggs
1 c scalded milk (Boil milk and let cool)
approximately 8 c flour. (add flour, mixing after
 each cup until dough becomes solid and smooth)
Knead dough 5 min. until elastic looking
Cover in bo323wl in warm place and let rise to double size
Roll out dough 1 inch thick and cut donuts out.
Put on cooky sheet and let rise 1 hour.
Fry in oil (peanut oil is best) turning on both side until brown
Roll in hot glaze

Glaze
1/3 c boiling water
1 c powdered sugar

Alice Royster's Fried Pies

Crust:
3 eggs, well beaten
1 c shortening
1/2 c canned milk
4 c flour
1 tsp salt

Mix in order given, put on floured board and knead until not sticky.  Pinch off pieces the size of plums. Roll and cut rounds size of saucer.  Place cold fruit filling (about 1/4 c.)on half and fold other half over.  Press edges together with fork. Drop in oil and cook until brown, drain on paper towel.  Make glze of 1 c powdered sugar and 4 tbs water. Spread on pies while still warm.

Fruit:
Berries, apples, peaches, etc should be cooked in small amount of sugar until thick then let them cool.

Crack Proof Cheesecake  

http://foodtv.com/foodtv/recipe/0,6255,14813,00.html

Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, melted

Filling:
2 (8-ounce) blocks cream cheese, room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 lemon, zest finely grated
1 pint sour cream
To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch springform pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides on the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.

To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and lemon zest. Blend in the sour cream. The batter should be well mixed but not overbeaten. Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula.

To prepare water bath: Set the pan on a large piece of aluminum foil and fold up the sides. This will prevent water from seeping into the seams of the springform pan. Carefully set the cake pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.

Bake in a preheated 325 degree oven for 45 minutes. The cheesecake should still jiggle, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake´s center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. Demold and transfer to a cake plate. Slice the cheesecake with a thin, nonserrated knife that has been dipped in hot water and wiped dry after each cut.

Blueberry Topping:
2 tablespoons butter
2 pints blueberries
3/4 cup granulated sugar
1 teaspoon cornstarch
1 lemon, juiced

Combine all ingredients in a 2-quart saucepan over medium-high heat. Bring up to a slow boil and stir gently until the berries breakdown and release their natural juice. The consistency should remain a bit chunky. Cool to room temperature and serve on top of cheesecake. Yield: 2 1/2 cups

Yield: 10 to 12 Servings
Prep Time: 5 hours 20 minutes
Cook Time: 45 minutes

Chocolate Glazed Cake Doughnuts  

http://foodtv.com/foodtv/recipe/0,6255,17212,00.html

3 1/2 cups (1 pound) cake flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
2 eggs, room temperature
1 cup sugar
3 tablespoons unsalted butter*
1 cup milk, room temperature
1 teaspoon vanilla extract
Fat for frying, such as canola oil

*Variation: for chocolate donuts, melt 3 ounces of unsweetened chocolate along with the butter and continue as directed.
Sift together the flour, baking powder, baking soda, salt and cinnamon in a large bowl. In the bowl of an electric mixer fitted with a paddle, beat the eggs until foamy, gradually add the sugar and continue to beat until thick and yellow. Melt butter in a saucepan over low heat and combine with milk and vanilla extract. Stir the milk mixture into the egg mixture until blended. Add the dry ingredients to the wet ingredients and mix just until incorporated. Chill for 30 minutes to make it easier to roll and cut.

Roll or pat the dough out on a heavily floured surface to about 1/4-inch thick, the dough is somewhat wet. Cut with a floured doughnut cutter, saving the holes. Transfer to a sheet of waxed paper and allow to air dry for 10 minutes. The dough will form a slight crust and absorb less fat when fried.

Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan. Fry doughnuts until golden, about 5 minutes each side. To keep the oil temperature constant, fry 3 at a time. Fry the holes separately and drain on paper towels.

Chocolate Glaze:
1/3 cup unsalted butter
4 ounces bittersweet chocolate
2 cups confectioners´ sugar
1/4 cup warm water

For the chocolate glaze: melt butter and chocolate in a saucepan until melted, remove from heat. Whisk in confectioners´ sugar until smooth. Gradually stir in the water until the mixture reaches the desired consistency. Dip the tops of the doughnuts in the glaze.

Yield: 6 doughnuts
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
 

It's a Nice Day for a White Pudding

Are you looking for a rich ending for your celebratory dinner? This dish combines bananas, coconut, and white chocolate with just a splash of rum to make a delicious dessert that will top off any event!
  
 
Ingredients:

10 ounces French or Italian bread, cut into 1" cubes
2 tablespoons butter
4 bananas, peeled and sliced lengthwise
2 tablespoons lemon juice
1/2 cup, plus 2 tablespoons sugar
1/4 cup light rum
4 cups whipping cream
1 cup milk
1 vanilla bean, sliced in half lengthwise
1/3 cup unsweetened coconut
1 lb. high quality white chocolate, chopped
4 egg yolks
3 large eggs
All 38 verses of Hava Nagila
  
 
Directions:
1. Butter a 2-quart glass baking dish and set aside.

2. Arrange bread cubes on a cookie sheet and place in a 200 degree F oven for 15 minutes, until dry. Remove from oven and set aside. Increase oven temperature to 350 degree F.

3. Toss bananas with the lemon juice. Melt butter in a large skillet over medium-low heat. Add bananas and 2 tablespoons sugar; cook slowly (without browning) about 5 minutes, until tender but not falling apart. Add the rum to the bananas and set aside.

4. In a heavy saucepan over medium heat combine 3 cups of the whipping cream, milk, remaining sugar, and the vanilla bean. Bring to a simmer stirring often and remove from heat. Add the coconut and half of the white chocolate and stir until melted.

5. Whisk the eggs and yolks in a mixing bowl and then, a little at a time, add and whisk the warm cream/milk/chocolate mixture (from step 4) into the eggs.

6. Arrange one-third of the bread cubes in the buttered baking dish. Top the bread with one-third of the banana slices. Repeat with the remaining bread cubes and bananas and pour the white chocolate mixture over the bread and banana slices. Cover with foil and set aside 15 minutes.

7. Bake 45 minutes, or until a skewer inserted into the center comes out clean. Transfer to a rack and cool at least 15 minutes.

8. Bring the remaining cream to a boil, remove from heat and stir in the remaining chocolate. Spoon warm pudding onto plates, top with warm white chocolate sauce and garnish with coconut.

9. After everyone has enjoyed their delicious white pudding, magically produce a microphone, accompanist, and a powder blue ruffly shirt. Then proceed to croon out an unending medley of heartfelt songs dedicated to whomever volunteers to clean up. Make it clear that you won¿t stop until someone does.

Serves 8

Grilled Italian Marinated Chicken

Ingredients
2 cups soy sauce
2 cups brown sugar
1 1/2 cups white sugar
1 tablespoon ground ginger
5 pounds skinless, boneless chicken breast halves - cut into strips

Directions
1 In a large bowl, mix the soy sauce, brown sugar, sugar, and ginger. Place chicken into the mixture. Chill in the refrigerator 6 to 8 hours, or overnight.
2 Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
3 Place marinated chicken in the prepared baking dish. Bake in the preheated oven at least 1 hour, or until meat is no longer pink and juices run clear.
 

Grilled Italian Marinated Chicken

6 boneless chicken breasts
1/2 cup Italian dressing
1/2 cup Miracle Whip
1/4 tsp garlic powder
1/8 tsp red pepper
Mix together dressing, Miracle Whip, garlic powder and red pepper. Marinade the chicken breasts in marinade 1/2 hour. If time is precious, I put chicken in the marinade in the morning. Grill chicken 15-20 min. each side.
My family's favorite!

Teresa's Spaghetti Sauce

1 onion
gree
red peppers
mushrooms
Mrs. Dash
pepper
garlic
hamburger
olive oil
salt
chili powder
oregano
Hunt's garlic herb sauce
Preago Sauce

Saute in olive oil sliced onion, gree, red peppers and mushrooms.  Season with Mrs. Dash, pepper and garlic.

Cook hamberger in olive oil, adding garlic, salt, chili powder, oregano, Dash's Spicy, Hunt's garlic herb sauce and Prego Sauce.

Combine all and simmer for 2-3 hours.