CHORIZO

INGREDIENTS


1 lb. ground lean pork
1 teaspoon salt
2 Tablespoons chili powder
1/4 teaspoon cumin
1/2 teaspoon oregano
2 cloves garlic, pressed
2 Tablespoons vinegar


Mix all ingredients. Allow to sit overnight in the refrigerator.
Form into patties as with other sausage, or crumble and fry.

CHI CHi'S SALSA

INGREDIENTS


2 green onions diced
2 ripe tomatoes diced
1/2 tsp. salt
1/2 tsp. black pepper
dash of tabasco sauce
14 oz. can stewed tomatoes


Dice the stewed tomatoes and combine in sauce pan with onions, fresh
tomatoes, salt and pepper. Bring to just a boil. Boil hard 1 minute
and remove from heat. Put half of the mixture through a blender,
just to mince fine but not puree. Return to remaining half of mixture.
Add tabasco to taste.
Cool and refrigerate in tightly covered container.
Use within a few weeks and it freezes up to 6 months.

CANDY CORN

INGREDIENTS


1 cup sugar
2/3 cup white corn syrup
1/3 cup butter
1 teaspoon vanilla
2 1/2 cups powdered sugar
1/4 teaspoon salt
1/3 cup powdered milk
food coloring (optional)

Combine sugar, butter, and corn syrup in pan and bring to a boil
stirring CONSTANTLY. Turn heat low and boil 5 minutes. Stir
occasionally. Remove from heat and add vanilla. In a separate
dish, combine powdered sugar, salt, and powdered milk. Add all
at once to the mixture in the pan. Add food coloring if desired.
Stir until cool enough to handle. Shape into creative pieces.

BOURBON CHICKEN

INGREDIENTS


1 Pound Chicken leg or thigh meat
Cut in bite size chunks
4 oz Soy sauce
1/2 cup Brown sugar
1/2 tsp. Garlic powder
1 tsp. Powdered ginger
2 tbs. Dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tbs. White wine

Mix all the marinade ingredients and pour over chicken pieces in a bowl.
Cover and refrigerate (stirring often) for several hours (best overnight).
Bake chicken at 350 for one hour in a single layer, basting every
10 minutes. Remove chicken. Scrape pan juices with all the brown bits into
a frying pan.
Heat, and add 2 Tbs. white wine. Stir and add chicken.
Cook for 1 minute and serve.

BABY RUTH BARS

INGREDIENTS


1 1/3 cups margarine
2 cups brown sugar
1/3 cup white corn syrup
8 cups oatmeal
2 tsp. vanilla
1/2 cup peanut butter


Melt margarine. Add brown sugar, syrup, peanut butter,
oatmeal and vanilla. Put in 9x13 cake pan.
Bake 350 for about 15 minutes.


Topping:
6 oz. package. chocolate chips
1/2 6 oz. package butterscotch chips
2/3 cup peanut butter
1 cup chopped nuts/peanuts
Melt together and spread on top. Cut into bars when cool.

BUTTERSCOTCH COOKIES

INGREDIENTS

1 c. shortening
3/4 c. brown sugar
3/4 c. white sugar
2 eggs, beaten
1 t. hot water
1 t. vanilla
1 1/2c. sifted flour
1 t. salt
1 t. soda
2 c. oatmeal
1c. chopped nuts (optional)
24 oz. package butterscotch chips

Mix shortening, brown and white sugars, eggs and hot water and vanilla. Add flour, salt and soda, stirring well. Then add oatmeal, nuts, and butterscotch chips. Drop by teaspoonful on a cookie sheet. Bake at 350 degrees for 10-15 minutes.

BROCCOLI-CHEESE NOODLE SOUP

INGREDIENTS

3 cups of frozen chopped broccoli
2 ounces of angel hair pasta, broken into small pcs.
1/4 cup butter, cubed
1 tablespoon all-purpose flour
1 cup water
3/4 cup milk
1/8 teaspoon pepper
6 ounces process cheese (Velveeta), cubed
1/2 cup sour cream

Cook both the broccoli and pasta according to package directions;drain.
In a large saucepan, melt butter;stir in the flour until smooth.
Gradually stir in thee water,milk and pepper.
Bring to a boil;cook and stir for 2 minutes or until thickened.
Reduce heat: stir in cheese until melted. Stir in broccoli, pasta and sour cream;heat through ( do not boil)

MOCK MANICOTTI

INGREDIENTS

3 cups (24 ounces) fat-free cottage cheese, drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) reduced-fat cream cheese
1/2 cup reduced-fat sour cream
1 teaspoon of garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
8 lasagna noodles, cooked and drained.
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup meatless spaghetti sauce optional

In a large bowl, combine the first 7 ingredients. Spread 1/2 cup over each noodle; roll up jelly-roll style. Place seam side down in an 11-in x 7-in x 2-in. baking dish coated with cooking spray. Sprinkle with mozzarella cheese.
Cover and bake at 350 degrees for 35 minutes. Uncover; drizzle with with spaghetti sauce if desired. Bake 10 minute longer until heated through.

PARMESAN CHIPS

INGREDIENTS

4 medium potatoes
1/4 C butter
1 T grated onion
Salt and Pepper
Dash Paprika
2 T grated Parmesan cheese

Preheat oven to 425 degrees. Cut washed, unpeeled potatoes into 1/8 inch thick slices and place in a single layer on lightly buttered baking sheet. Melt butter in small saucepan. Add onion, salt and pepper to taste, and paprika. Brush butter mixture on potatoes and bake for 15-20 minutes or until potatoes are crisp and golden. Sprinkle with Parmesan cheese and serve at once.

CHICKEN-APPLE POT PIE


INGREDIENTS

2 C cubed peeled apple
1/4 C chopped onion
2 T butter
2 cans of chicken soup
2 C cubed cold chicken
1/4 C raisins (optional)
1/4 t nutmeg
Pastry for one crust pie

Saute Onion in butter until golden. Mix remaining ingredients and put in a oiled casserole or loaf dish. Top with crust. Cut vent holes in crust. Bake at 425 degrees, 30 minutes.

HUSH PUPPIES

INGREDIENTS

1 1/2 C corn meal
3 T flour
1 t salt
1/2 t pepper
1 egg
1 small onion, finely chopped
1/2 C milk
grease for deep frying

Combine corn meal and flour, salt and pepper. Stir in onion, egg and enough milk to make batter that is not soupy, but can be dropped from a spoon. Drop into very hot oil (400 degrees).
Hush puppies will turn themselves over and become golden brown when done. Drain on paper towels and serve hot.

OVEN BAKED FRENCH TOAST

INGREDIENTS

1/3 c. butter
6 large eggs
1 1/2c. milk
1 1/2 T. confectioner's sugar
1 t. vanilla
1/2 t. cinnamon
12 slices thick white bread

Heat oven to 425 degrees. Have one oven rack in the lowest position and the other in the middle. Grease two cookie sheets with 1 tablespoon butter each. Lightly beat eggs;stir in milk, confectioner's sugar, vanilla, and cinnamon. Dip bread in egg mixture; coat both sides. Place 6 slices of coated bread on each sheet. Dot with butter. Place a sheet on each rack. Bake 15 minutes, switching pans once, until bread is golden brown. Dust confectioner's sugar on top.

CREAMY CHICKEN ITALIANO

INGREDIENTS

4 boneless, skinless chicken-breast halves
1 envelope of dry Italian salad dressing mix
1/4 water
8-oz. package, cream cheese, softened
10 3/4 oz. can cream of chicken soup
4 oz. can mushroom stems and pieces,drained

Place chicken in the slow cooker.
Combine salad dressing mix and water. Pour over chicken.
Cover. Cook on low 3 hours.
Combine cheese and soup until blended. Stir in mushrooms. Pour over chicken.
Cover. Cook on low for 1 hour, or until chicken juices run clear.
Serve over noodles.

QUICK CHILI MAC

INGREDIENTS

1 c. macaroni
1 green pepper, chopped
1 lg. onion, chopped
2 T. margarine
1 lb. ground beef
10 3/4 oz. can tomato soup
16-oz. can kidney beans
1/2 t. salt
1/2 t. chili powder


Prepare macaroni as directed on package. Drain and set aside. Saute green pepper and onion in margarine until transparent. Add ground beef and brown. Add tomato soup, kidney beans, salt and chili powder. Simmer over low heat for 20 minutes. Add macaroni and heat through.

MOM'S SPAGHETTI SAUCE

INGREDIENTS

1 sm. onion, diced
3 cloves garlic, choppped
1 T. butter
3 14- 1/2oz. cans tomatoes
3 6-oz. cans tomatoe paste
2 c. water
1/4 t. salt
1/2 t. pepper
1/2 t. dried basil
1/2 t. dried oregano
1/2 t. garlic powder
1/2 t. dried thyme
1 t. Italian seasonings
2 bay leaves
1 T. dried parsley
1/8 t. sugar
3 T. olive oil

Saute onion and garlic in butter. Blend tomatoes and tomato paste in a blender until smooth. Combine with onion and garlic and spoon into a slow cooker. Gradually add the remaining ingredients. Cook on high for approximately 3 hours, stir occasionally.

REUBEN CASSEROLE


INGREDIENTS

2 16-oz can sauerkraut, drained
2 12-oz cans corned beef, crumbled
4 c. Swiss cheese, shredded
1 c. mayonnaise
1 c. Thousand Island dressing
4 T. butter
1/2 c. rye bread crumbs

Layer the above in a 13"x 9" pan stating with sauerkraut, then the corned beef, then the cheese. Set aside while preparing sauce. Mix mayonnaise and dressing together, pour over casserole mixture. Mix together butter and bread crumbs. Sprinkle generously over top of all the above. Bake at 375 degrees for 30 minutes.

CHEESY POTATOE SOUP

INGREDIENTS

1/2 c. carrots, chopped
1/4 c. onion, chopped
1/2 c. celery, chopped
3 c. potatoes, diced
1 t. parsley
1 c. water
1/2 t. salt
1/8 t. pepper
1 chicken bouillon cube
2 T flour
1 1/2 c. milk
1/2 lb. processed cheese

Combine first 9 ingredients and simmer until vegetables are done. Blend together flour and milk in a separate bowl. Add to the the vegetables, stir constantly, until soup thickens. When soup is thickened, add processed cheese, Stir until all is melted.

EARLY RISER HOME FRIES

INGREDIENTS

4 russet potatoes
1/4 c. oil
1 lg. green bell pepper, seeded and chopped.
1 lg. onion, chopped
salt and pepper to taste

Wash potatoes, pat dry, and prick with the tines of a fork. Bake potatoes at 375 degrees fro one hour. When potatoes have cooled slightly, cut them into one-inch pieces. Heat the oil in a large non-stick skillet over medium heat and add bell pepper and onion. Cook until lightly browned, about 10 minutes. Add the potatoes to the skillet and stir well. Salt and pepper to taste. Continue to cook potatoes, or until crispy and lightly browned, turn occasionally with a spatula.

FARMHOUSE SAUSAGE GRAVY

INGREDIENTS

1/2 lb. mild or sweet sausage
1/2 lb. spicy Italian Sausage
3 T. flour
3/4 c. milk
3/4 c. chicken broth
salt and pepper to taste

Cook sausage in a large no-stick skillet over medium-high heat until browned and cooked. Transfer sausage to a bowl, set aside. Remove all but 3 tablespoons of the fat from the skillet. Sprinkle flour into the skillet, stir well. Cook over medium-high heat for one minute, stirring constantly. Remove skillet from the heat and slowly add the milk and the broth. Whisk mixture until completely smooth. Return skillet to the stove and cook until the gravy is slightly thickened. Salt and pepper to taste, add the crumbled sausage and combine well. Continue to cook over medium heat until thoroughly heated.

CHICKEN WITH PARMESAN NOODLES

INGREDIENTS
1 9oz. pkg. refrigerated angel hair pasta
4 large carrots, thinly sliced
2 Tbsp. butter
1 1/2 lb. skinless, boneless chicken breast halves
1/4 cup purchased basil pesto
1/4 cup finely shredded Parmesan cheese
Olive oil (optional)
Fresh Basil (optional)

Cook pasta according to package directions.Meanwhile, in a 12-inch skillet cook carrots in 1 tablespoon melted butter over medium heat for 3 minutes. Cut Chicken in 1-inch cubes. Add chicken;cook and stir for 4 to 5 minutes or until no pink remains in chicken. Add pesto; toss to coat.Drain pasta. Return to pan;toss with remaining butter butter. Serve with chicken mixture. Sprinkle with Parmesan cheese and ground black pepper. Drizzle with olive oil;top with basil.

BROCCOLI CHEESE NOODLE SOUP

INGREDIENTS

3/4 c. onion, chopped
2 T. oil
6 c. boiling water
6 chicken-flavored bouillon cubes
8-oz. pkg noodles
20-oz. pkg. frozen broccoli, chopped
1 lb. processed cheese
6 c. milk
1 t. salt
dash of pepper
dash of garlic powder

Saute onion in oil. Set aside. To boiling water,add bouillon cubes, noodles and broccoli. Cook until tender. Add onion, cheese, milk,salt,pepper and garlic powder. Cover and let simmer. Soup can be made ahead or frozen. To reheat, either use a double boiler or microwave, as it scorches easily.

GRANDMA'S SPECIAL POTATO BUNS

INGREDIENTS

1 pkg. yest
1 c. of lukewarm water
1c. mashed potatoes
2 eggs, beaten
1/2 c. shortening
1/2 c. sugar
1 t. salt
3 1/2c. flour

Dissolve yeast in water. Combine with potatoes, eggs, shortening,sugar and salt. Mix well. Blend in flour. Place dough in a oiled bowl, turning once to coat. Let dough rise for 2 hours. Roll out to 1/2 inch thick and cut with a biscuit cutter. Let rise. Rub butter on tops and sprinkle lightly with sugar. Bake at 400 degrees for 7 minutes or until tops begin to brown.

PORK CHOPS AND RICE

INGREDIENTS

pork chops (amount needed for your family)
rice, Minute or regular (amount needed for your family)
1 can of onion soup
1 can of water
salt, pepper to taste

While pork chops are browning, cook rice. Combine rice and pork chops in skillet. Pour soup and water over chops an rice. Simmer until liquid is almost absorbed (approximately 30-40 minutes). Add salt and pepper to taste.

CHILI DOG SUPPER

INGREDIENTS

1Tbsp. salad oil
1 lb. ground chuck
1/3 c. diced onions
1 tsp. salt
2 Tbsp. chili pepper
1 Tbsp. flour
1 lb. can chili or kidney beans
1 small can tomato paste
1 1/2 to 2 c. water
1 lb. hot dogs
hot dog buns

Coat pan with salad oil. Add ground chuck and diced onion. Brown slowly. Add salt, chili pepper, and flour. Add chili beans or kidney beans, tomato paste, and water. Simmer 1 1/2 to 2 hours. The last 15 minutes, add 1 pound of hot dogs. Serve chili with generous sprinkle or grated cheese (your choice). Serve the hot dogs on preheated buns.

RICH AND EASY CLAM CHOWDER

INGREDIENTS

3 10- 3/4-oz. cans of cream of potato soup
2 10- 3/4 oz. cans New England clam chowder
1/2 cup butter
1 small onion, diced
1 pint of half-and-half
2 6-1/2oz. can clams chopped

Combine all ingredients in slow cooker
Cover. Cook on low 2-4 hours.

ITALIAN CHOPS


INGREDIENTS

16-oz. bottle of Italian Dressing (use less if cooking only 2 chops)
2-4 Pork Chops


Place Pork Chops in slow cooker. Pour salad dressing over chops.
Cover, Cook on high 6-8 hours.

You can add cubed potatoes and thinly sliced carrots and onions to before pouring dressing on top.

CORNED BEEF

INGREDIENTS

2-3 lb. cut marinated corned beef
2-3 garlic cloves minced.
10-12 peppercorns.

Place meat in bottom of cooker. Top with garlic and peppercorns. Cover with water.
Cover. Cook on high 4-5 hours, or until tender.
Cool meat, slice thin, and use to make Reuben sandwiches along with sliced Swiss cheese, sauerkraut, and Thousand Island dressing on toasted pumpernickel bread.

SAUSAGE AND POTATOES

INGREDIENTS

1lb. large link sausage (any style)
4 medium white potatoes, cut in halves
1/2 c. water
salt and pepper to taste

Coat electric fry pan with salad oil. Brown meat and peeled potatoes at 340 degrees, turning once or twice. Add seasonings and 1/2 cup of water. Reduce heat to 2470 degrees. Cook covered, vent closed, 45 minutes. Potatoes will be brown outside but won't soak up fat and will have texture like baked potatoes inside. Can also be made in a 300 degree oven but is best in electric fry pan.

VEAL A LA CASSEROLE

INGREDIENTS

2lb. veal, cubed
1/25 c. butter
2 Tbsp. flour
2 c. milk
2 Tbsp. green pepper, finely chopped (optional)
1 tsp. salt
dash of pepper
4 hard-boiled eggs
1 can mushrooms
1 can of Chow Mein noodles

Heat butter in skillet. Add veal cubes and steam, 20 minutes, then fry to a light brown. Add flour and stir until mixed. Add milk and cook until smooth, thin sauce is formed. Add green pepper and seasonings. Grease casserole dish and add part of meat mixture, layer of sliced hard-boiled eggs, and mushrooms. Repeat until mixture is used up, ending with meat mixture. Bake at 350 degrees for 45 minutes or until tender, then arrange Chow Mein noodles on top and reheat 10 minutes.

TATER TOT HOT DISH

INGREDIENTS

1 lb. hamburger
1 (1lb.) pkg. tater tots
1 can cream of chicken soup
1/2 can milk or water
salt and pepper to taste

Brown hamburger. Place frozen tater tots in a buttered 8 x 8 inch pan. Spread hamburger over the tater tots. Dilute the soup with milk or water and pour over hamburger. Bake at 350 degrees for 25 minutes. Let cool for minutes.
Cut into squares and serve.