1    Cup potatoes, diced
1    Cup chopped onions
1    Cup celery, diced
1    Cup chopped carrots
1/3 Cup melted margarine
1/2 Cup all−purpose flour
2    Cups chicken broth
1    Cup half−and−half
1    tsp salt
1/4 tsp pepper
1/2 lb bacon, cooked and crumbled
4    Cups chopped cooked chicken
2    Frozen pie crusts

Saute onion, celery, carrots and potatoes in butter for 10 minutes. Add
flour to sauteed mixture, stirring well. Cook one minute stirring
constantly. Combine broth and half and half. Gradually stir into vegetable
mixture. Cook over medium heat stirring constantly until thickened and
bubbly. Stir in salt and pepper, add bacon and chicken, stir well. Pour into a
shallow 2 quart casserole dish. Top with pie shells. Cut slits. Bake at 400F
for 40−50 minutes or until pastry is golden brown and filling is bubbly and
cooked through.

        

8        oz pork sausage breakfast links (about 16 sausages)
1        TBSP vegetable oil
1 1/4  Cups milk
4        Large eggs
1/2     tsp salt
1−1/2 Cups all−purpose flour

Heat oven to 450F. Place sausages in a baking dish about 9 inches square
by 3 inches deep. Rub sausages with oil, and oil bottom and sides of pan as
well. Bake until lightly browned, about 15 minutes.

Meanwhile, whisk together milk, eggs and salt in a mixing bowl, and set
aside. When sausages are nearly ready, add flour to milk mixture and mix
until smooth.

Transfer sausages to a plate and set aside. Pour just enough batter into
hot pan to cover the bottom. Return to oven and bake until batter is set,
about 5 minutes. Arrange sausages evenly across top of batter, and quickly
pour in rest of batter.

Return pan to oven and bake until batter billows up around sausages
and has a crusty top, about 25 minutes. Cut into squares and serve
immediately, because the crust will sink as it cools.

        

1    pkg large flour tortillas
16  oz cream cheese, softened
1/3 Cup mayonnaise
2    TBSP chopped green onions
1/4 Cup chopped black olives
2    pkgs sliced cooked ham

Combine cream cheese, mayonnaise, green onions and olives. Spread a thin
layer of cream cheese mixture on top side of each tortilla. Arrange ham
slices over cheese. Tightly roll up each toritlla; wrap individually in
plastic wrap. Refrigerate for 3 hours to overnight before serving.

        

2   9" pastry crusts
8   oz. thin sliced ham
5   oz. frozen spinach, thawed
3   Eggs (room temp)
2   Cups shredded Mozzarella cheese
15  oz. Ricotta cheese
1   Small red bell pepper, thinly sliced
1   TBSP olive oil
1   TBSP chopped basil leaves
Lemon pepper to taste

Preheat oven to 350F. Line pie pan with 1 crust. Saute peppers and ham in
olive oil for 3 min. and season with pepper. Whisk 2 eggs and ricotta in
large bowl. Spread mixture into pie crust. On paper towels, pat spinach dry
− then scatter on top of mixture. Sprinkle peppers and ham over spinach and
top with mozzarella then basil leaves. Cover with second pie crust and trim
edges. Cut vents in top of crust and brush top with 1 beaten egg. Bake 50−60
minutes, or until golden brown. Let set about 15 minutes before serving.

        

8    Hot dog buns
8    Hot dogs
1    15 oz can chili
1/2 Cup chopped onion
1    TBSP prepared mustard
2    Cups shredded Cheddar cheese

Preheat oven to 350F. Lightly grease a 9x13 inch baking dish. Tear up the
hot dog buns and arrange the pieces in the bottom of the dish evenly. Slice
the hot dogs into bite size pieces and layer the pieces over the buns. Pour
the chili over the hot dogs, sprinkle with the chopped onion, then spread
some mustard over the chili and the onion. Top off with the cheese. Bake in
preheated oven for 30 minutes.

        

1   Whole pork butt

Pork Rub:
1/4 Cup black pepper
1/4 Cup paprika
1/4 Cup sugar
2   TBSP salt
2   tsp dry mustard
1   tsp cayenne pepper

Pulled Pork Sauce:

3 cups chicken stock
1 cup dry white wine
1/4 cup apple cider vinegar
1/4 cup molasses
1/4 cup chopped plum tomatoes
3 tablespoons shallots, minced
2 tablespoons pitted dates, minced
1 tablespoon garlic, minced

For rub: mix all ingredients in a bowl. Rub pork with prepared rub. Place in
plastic bag and refrigerate overnight. Take out pork and apply rub again.
Let sit at room temperature for 2 hours. Roast on rack uncovered in oven at
250 Deg until falling apart tender (about 7−8 hours). For sauce, combine
all ingredients in a nonreactive saucepan; bring to boil and simmer until it
reduces to 1 1/2 cups. Pull pork into pieces, and toss with some sauce.
Serve on rolls, tortillas, or alone with extra sauce on the side.

        

3    Eggs
1    Cup milk
3    TBSP melted butter
1    Cup flour
1/2 tsp salt
1/4 Cup grated parmesan cheese

Preheat oven to 375F. Butter well 9 − 3" muffin−pan cups.
With mixer at low speed (or with hand beater) beat eggs slightly; beat in
milk and melted butter; then gradually beat in flour and salt. Place a
spoonful of parmesan in each muffin cup, dividing evenly among all. Pour
batter in cups, dividing evenly among all.

Bake popovers 40 minutes; then remove from oven. Quickly cut slit in side of
each to let out steam; return to oven for 10 minutes or until tops are very
firm, crisp, and brown. Immediately remove from pan and serve.

        

1−1/2 Cups flour
1/4     Cup sugar
2 1/2  tsp baking powder
1/2     tsp salt
1        Beaten egg
1        6 oz can frozen lemonade, thawed
1/4     Cup milk
1/3     Cup cooking oil
1/2     Cup chopped walnuts

Mix dry ingredients in a bowl. In another bowl, mix only 1/2 cup lemonade,
egg, milk, and oil. Add to dry mix, stirring until just moistened. Gently
stir in nuts. Spoon into prepared pans and bake and bake at 375F for 15−20
minutes or tests clean. While hot, brush with remaining lemonade and
sprinkle with white sugar. Makes 8−9 large muffins.

        

2       Eggs
1       Cup sugar
1       Cup dairy eggnog
1/2    Cup butter, melted
1/4    tsp nutmeg
2       tsp rum extract
1       tsp vanilla
2 1/4 Cup flour
2       tsp baking powder

Preheat oven to 350F. Grease bottom of bread pan. Beat eggs, add sugar,
eggnog, butter, rum and vanilla. Blend well, add flour, baking powder and
nutmeg. Stir until just moistened. Pour into greased pan. Bake at 350F for
45−50 minutes or until toothpick comes out clean. Cool 10 minutes. Remove
from pan. Allow bread to cool completely before slicing.

        

3   Cups all−purpose flour
2   tsp baking powder
2   tsp salt
3/4 Cup shortening
3/4 Cup hot water

Combine the flour, baking powder, and salt. Either by hand or with a pastry
cutter, cut in the shortening till the mixture is crumbly. If the mixture
looks more floury than crumbly, be sure to add just one or two more
tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to
the mixture, or just enough to make the ingredients look moist. With your
hand or a large fork, knead the mixture making sure to rub the dough against
the sides of the large mixing bowl to gather any clinging dough. If the
dough still sticks to the side of the bowl, add a couple more tablespoons of
flour until the dough forms a soft round shape. The dough is ready to roll
out now, but it is best to let it rest. Cover it with a dish towel, and let
it sit for about an hour or so.

Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your
rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
Place each tortilla on a medium hot cast iron skillet. Cook for about
1 to 2 minutes on each side.

        

1/4 Cup Cream Cheese, softened
1/2 Cup Shredded Cheddar Cheese
1/2 Cup Salsa
1/4 Cup chopped green onion tops
1/2 Teaspoon chili powder
4    Flour Tortillas, 6−inch

In a small bowl, stir together the cream cheese and cheddar cheese with a
fork until the cheese is incorporated. Stir in the salsa, green onion, and
chili powder. Spread the mixture evenly on the tortillas. Roll up and chill.
Slice into rounds.

        

1    3 3/4 oz.can smoked oysters
9    Hard−cooked eggs
3    Slices bacon, cooked and crumbled
6    TBSP mayonnaise or salad dressing
2    TBSP snipped chives
1    TBSP Dijon−style mustard
1/4 tsp freshly ground pepper
Snipped chives

Drain oysters; pat with paper towels to remove as much oil as possible.
Coarsely chop. Halve hard−cooked eggs lengthwise. Remove yolks and set
whites aside. Place egg yolks in a bowl; mash with a fork. Add mayonnaise,
the 2 tablespoons snipped chives, mustard, pepper, bacon and chopped oysters. Mix
well. Pipe or spoon egg yolk mixture into egg white halves. Garnish with
snipped chives.

        

1 1/2 Cups seedless raspberry jam
1/3    Cup balsamic vinegar
3       TBSP soy sauce
1 1/2 tsp crushed red pepper
1       5 lb.pkg.chicken wings

Preheat oven to 400F. Line a baking sheet with aluminum foil. In a small
saucepan, combine jam, vinegar, soy sauce and red pepper over medium heat.
Stir until smooth. In a large bowl, toss chicken wings with half of the jam
mixture. Place on the baking sheet and bake 50 minutes. Brush wings with
remaining jam mixture and bake 8 to 10 minutes or until chicken is no longer
pink inside and outside is glazed.

        

1/2     lb. ground beef
1/2     tsp salt
1/4     tsp dried minced onion
1/4     tsp paprika
1−1/2 tsp chili powder
2        TBSP water
8        Small (6−inch diameter) flour tortillas
1        Cup Crisco shortening or cooking oil
1 16   oz.can refried beans
1/3     Cup diced tomato
2/3     Cup mild picante salsa
1        Cup shredded cheddar cheese
1        Cup shredded Monterey Jack cheese
1/4     Cup chopped green onions
1/4     Cup sliced black olives

Cook the ground beef over medium heat until brown, then drain off the excess
fat from the pan. Add salt, onions, paprika, chili powder and water, then
let mixture simmer over medium heat for about 10 minutes. Stir often.

Heat oil or Crisco shortening in a frying pan over medium−high heat. If oil
begins to smoke, it is too hot. When oil is hot, fry each tortilla for about
30−45 seconds per side and set aside on paper towels. When frying each
tortilla, be sure to pop any bubbles that form so that tortilla lays flat in
oil. Tortillas should become golden brown. Heat up refried beans in a small
pan over the stove or in the microwave.

Preheat oven to 400F. When meat and tortillas are done, stack each pizza
by first spreading about 1/3 cup refried beans on the face of one tortilla.
Next spread 1/4 to 1/3 cup of meat, then another tortilla. Coat your pizzas
with two tablespoons of salsa on each, then split up the tomatoes and
stack them on top. Next divide up the cheese, onions and olives, stacking
in that order. Place pizzas in your hot oven for 8−12 minutes or until cheese
on top is melted. Makes 4 pizzas.

        

1   16 oz jar salsa
1   10 oz package frozen chopped spinach, thawed and drained
2   Cups shredded Monterey Jack cheese
1   8 oz package cream cheese, diced and softened
1   Cup evaporated milk
1   2.25 oz can chopped black olives, drained
1   TBSP red wine vinegar
salt and pepper to taste

Preheat oven to 400F. In a medium baking dish, mix together salsa, chopped
spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives,
red wine vinegar, salt and pepper. Bake mixture in the preheated oven 12 to
15 minutes, or until bubbly. Serve with tortilla chips.

        

1       8 oz package cream cheese, softened
1/2    Cup sour cream
2       TBSP mayonnaise
1       TBSP lemon juice
1 1/4 tsp Worcestershire sauce
1/2    tsp dry mustard
1       pinch garlic salt
1       TBSP milk
1/4    Cup cheddar cheese, grated
1/2    lb. crab meat
paprika

Remove cartilage from crab meat. In a large bowl, mix cream cheese, sour
cream, mayonnaise, lemon juice, Worcestershire sauce, mustard, and garlic
salt until smooth. Add enough milk to make mixture creamy. Stir in 2
tablespoons of the grated cheese. Fold crab meat into cream cheese mixture.
Pour into greased 1−quart casserole. Top with remaining cheese and dust with
paprika. Bake at 325F until mixture is bubbly and browned on top, about 30
minutes. Serve with tortilla chips or crackers.

        

1       lb large mushrooms
3       TBSP butter
2       TBSP finely chopped onion
1       3 oz package cream cheese, softened
2       TBSP prepared Dijon−style mustard
6 1/2 oz crab meat
1/4    Cup chopped water chestnuts
2       TBSP chopped pimento peppers
4       TBSP grated Parmesan cheese

Preheat oven to 400F. Remove stems from the mushrooms, retaining the caps.
Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom
caps with melted butter. In the remaining butter, cook and stir the chopped
mushroom stems and onions until tender. Gradually mix the cream cheese and
mustard into the saucepan. Continue stirring until smooth. Stir in the
crab meat, water chestnuts and pimentos. Heat until warm. Stuff the mushroom
caps with the crab meat mixture. Sprinkle the stuffed caps with Parmesan
cheese. In a shallow pan, bake the caps at 400F for 10 to 15 minutes or
until hot.

        

8    Slices bacon
1    Tomato, chopped
1/2 Onion, chopped
3    oz shredded Swiss cheese
1/2 Cup mayonnaise
1    tsp dried basil
1    16 oz can refrigerated buttermilk biscuit dough

Preheat oven to 375F. Lightly grease a mini muffin pan. In a skillet over
medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble
bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese,
mayonnaise and basil. Separate biscuits into halves horizontally. Place each
half into cups of the prepared mini muffin pan. Fill each biscuit half with
the bacon mixture. Bake for 10 to 12 minutes in the preheated oven, or until
golden brown.

        

1/2 Cup butter, soften
1    Cup white sugar
2    Eggs
1/2 Cup peanut butter
2    Bananas, mashed
2    Cups all-purpose flour
1    tsp baking soda
1/2 Cup chopped walnuts



Preheat oven to 325 deg. Lightly grease a 5x9 inch loaf pan.In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. Fold in walnuts. Pour into prepared pan.Bake at 325 deg F for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.

        

1 1/2 Cups flour, divided
1/2    Cup cornmeal
1       12 ounce can beer
1       TBSP salt
1       TBSP paprika

In one bowl combine 1/2 cup flour and cornmeal.

In second bowl combine remaining flour, beer, salt and paprika. Dip oysters, shrimp or any fish into
dry mixture first and then into beer mixture. Fry in hot oil.