| Progress always involves risk, you can not steal second base with your foot on first. I want to thank my DADDY for allowing us to hit all those home runs.... Love you ..... |
APPLE SAUSAGE PATTIES
| 1/2 CUP CHOPPED ONION 1 POUND BULK PORK SAUSAGE 1 CUP ( 1 MEDIUM ) APPLE, PEELED & FINELY SHREDDED 1/2 TEASPOON SAGE DASH GROUND RED PEPPPER |
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AMAZING MACARONI SALAD
| 1 PKG ELBOW MACARONI 3 ROMA TOMATOES 1 SMALL PURPLE ONION 1/4 CUP SWEET RELISH 1 SMALL CAN CHOPPED OLIVES 6 HARD BOILED EGGS 3/4 CUP MAYONNAISE 1/4 CUP MUSTARD SALT & PEPPER TO TASTE |
| Boil noodles until soft, rinse & let cool in the refrigerator. Cut onions finely, dice tomatoes. Chop the eggs finely as if you were making egg salad. Mix all ingredients together with the cooled noodles. This is the best macaroni salad that I have ever had.. |
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| GRILLED CHICKEN BREASTS WITH MANDARIN ORANGE SALSA |
SALSA ...
| 1 (11 OZ) CAN MANDARIN ORANGES, DRAINED 1 (8 OZ) CAN CRUSHED PINEAPPLE IN UNSWEETENED JUICE, DRAINED 2 TABLESPOONS LEMON JUICE 1 TABLESPOON CHOPPED JALAPENO CHILE, SEEDED 1/4 TEASPOON SALT |
CHICKEN ...
| 1 TABLESPOON OLIVE OIL 4 BONELESS & SKINLESS CHICKEN BREASTS 1/4 TEASPOON SALT 1/4 TEASPOON PEPPER 1/4 TEASPOON GROUND RED PEPPER, CAYENNE |
| Heat gas or charcoal grill. In medium bowl mix all salsa ingredients. Set aside. Brush oil over sides of chicken breast halves. Sprinkle with salt, pepper & red pepper. Place chicken on grill, cook 10 to 12 minutes until chicken is fork tender and no longer pink. Serve with the salsa on top. |
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CHEESY POLENTA
| 1 1/2 CUPS YELLOW CORN MEAL 1 1/2 TO 2 CUPS MUENSTER CHEESE 6 CUPS WATER 2 TEASPOONS SALT 2 TEASPOONS BUTTER SPAGHETTI SAUCE |
| Bring water to a boil, add salt & butter. Add the cornmeal gradually stirring constantly with a wire whisk. When mixture starts to get thick add chunks of muenster cheese. Stir until all cheese is melted. Pour into 9x12 pan & let cool for 15 minutes. Slice & serve with spaghetti sauce on top. |
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CHILI POWDER BAKED PORK CHOPS
| 6 TO 8 CENTER CUT PORK CHOPS CHILI POWDER SALT & PEPPER |
| Salt & pepper the chops on both sides. Layer in an oblong baking dish that has been sprayed with pam or greased lightly. Sprinkle the top of the pork chops with chili powder. Cover securely with foil & bake for an hour on 350*. |
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MEXICAN STYLE SLAW
| 1/2 HEAD GREEN CABBAGE, SHREDDED 1/2 MEDIUM JICAMA, SHREDDED 1 LARGE CARROT, SHREDDED 3 MEDIUM TOMATOES, SEEDED & DICED 1 OR 2 JALAPENOS, MINCED & SEEDED 1/3 CUP CHOPPED CILANTRO |
DRESSING ...
| 1/4 CUP FRESH LIME JUICE 1/4 CUP FRESH ORANGE JUICE 2 CLOVES GARLIC, MINCED 2 TABLESPOONS SUGAR 1/2 TEASPOON CUMIN SALT & PEPPER TO TASTE |
| Combine all salad ingredients & mix well. Combine all dressing ingredients & toss well with salad. Refrigerate until ready to serve. Let this slaw sit for at least 3 hours because it gets better giving the ingredients time to blend. Even better the next day. |
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SWEET POTATO SOUFFLE
| 3 CUPS SWEET POTATOES, MASHED 1 CUP WHITE SUGAR 1/2 TABLESPOON SALT 1/2 STICK BUTTER, MELTED 2 EGGS 1/2 CUP MILK 1 TABLESPOON VANILLA OR ORANGE FLAVORING ( I PREFER THE ORANGE ) |
Mix together & pour into baking dish.
TOPPING ...
| 1 CUP BROWN SUGAR 1/3 CUP FLOUR 1 CUP CHOPPED PECANS 1/3 STICK BUTTER, MELTED 1 CUP COCONUT, GRATED |
| Mix together & sprinkle over souffle. Bake at 350*for 25 minutes. |
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SPINACH CASSEROLE
| 1 8 OZ PKG CREAM CHEESE 1/4 CUP MILK 2 10 OZ PKGS FROZEN CHOPPED SPINACH COOKED & DRAINED 1/3 CUP GRATED PARMESAN CHEESE |
| Heat oven to 350*. Combine softened cream cheese with milk, mix well. Place spinach in 1 quart casserole dish, top with cream cheese mixture. Sprinkle with Parmesan cheese & bake for 20 minutes. |
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BASIL CARROTS
| 2 TABLESPOONS BUTTER 6 MEDIUM CARROTS, THINLY SLICED DIAGONALLY 1/4 TEASPOON SALT 1 TABLESPOON DRIED OR 3 OF FRESH BASIL |
| Melt butter in heavy skillet. Add other ingredients, cover & simmer gently for 10 to 12 minutes, until carrots or crisp tender. |
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WHITE FUDGE CAKE
| 3/4 CUP (4OZS) COARSELY CHOPPED WHITE CHOCOLATE 1/2 CUP HOT WATER 2 1/2 CUPS FLOUR 1 1/2 CUPS SUGAR 1 CUP SOFTENED UNSALTED BUTTER 1 CUP BUTTERMILK 3 EGGS 1 TEASPOON VANILLA 1/2 CUP CHOPPED NUTS 1/2 CUP FLAKED COCONUT 1 TEASPOON BAKING SODA 1/2 TEASPOON BAKING POWDER 1/2 TEASPOON SALT |
| Preheat oven to 350*, grease & flour the bottoms of 2 - 9 inch round cake pans. In a small sauce pan over low heat, combine the chocolate & hot water cook until chocolate is smooth, stirring constantly. Set aside to cool. In a large bowl combine flour, sugar, baking powder, salt, butter & milk. Blend on low speed to moisten. Then on medium speed, scraping bowl as needed. Add eggs, chocolate mixture & vanilla. Blend on medium speed for 1 minute. Stir in the pecans & coconut. Pour batter into prepared pans. Bake for 25 - 30 minutes or until cake tests done. Remove from oven & cool for 10 minutes. Loosen the sides with a knife & remove cake from pans. When completely cooled frost with white chocolate frosting. |
WHITE CHOCOLATE FROSTING...
| 3/4 CUP ( 4 OZS ) CHOPPED WHITE CHOCOLATE 2 1/2 TABLESPOONS FLOUR 1 CUP MILK 1 CUP SOFTENED UNSALTED BUTTER 1 1/2 TEASPOONS VANILLA 1 CUP POWDERED SUGAR FLAKED COCONUT |
| Combine the chocolate & flour in medium sauce pan. Blend in the milk. Cook over medium heat, stirring constantly until very thick. Remove from heat & cool. In a large bowl cream the butter, sugar & vanilla. Beat until light & fluffy, about 3 minutes. Gradually add the cooled chocolate mixture, beating after each addition. Beat on high speed until frosting is whipped cream consistency. Frost the cake, sprinkle top & sides with flaked coconut. |
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PEACH PIE SURPRISE
| 1 CUP SUGAR 3 TABLESPOONS FLOUR 1/4 TEASPOON NUTMEG 1/4 TEASPOON SALT 6 CUP SLICED FRESH PEACHES 3 TABLESPOON RED CINNAMON CANDIES 2 TEASPOONS LEMON JUICE 1/4 TEASPOON ALMOND EXTRACT PASTRY FOR 2-CRUST PIE 2 TABLESPOONS BUTTER MILK SUGAR FOR SPRINKLING |
| Preheat oven to 425*. Combine sugar, flour, nutmeg, salt & candies. Add to peaches. Sprinkle on the lemon juice & almond extract. Pour into pastry lined 9 inch pie pan. Dot with butter. Put on top crust, flute edges & cut steam vents. Brush with milk & sprinkle with sugar. Bake for 40 to 45 minutes. To substitute canned peaches use 2-29 ounce cans of peach slices, reserving 1/2 cup of the syrup. Add the syrup with the lemon juice & almond extract. |
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CHERRY ALMOND BREAD
| 1 UP SUGAR 1/2 CUP BUTTER, SOFTENED 2 EGGS 2 CUPS ALL PURPOSE FLOUR 1 TEASPOON BAKING SODA 1/2 TEASPOON SALT 1 CUP BUTTERMILK 1 CUP CHOPPED ALMONDS 1 JAR ( 10 OZ ) MARASCHINO CHERRIES, DRAINED & CHOPPED 1 TEASPOON ALMOND EXTRACT |
| Preheat oven to 350*, in large bowl, cream sugar, butter & eggs until light & fluffy. In a separate bowl, sift together salt, flour & baking soda. Blend into creamed mixture with buttermilk. Stir in almonds, cherries & extract. Pour batter into greased & floured loaf pan & bake for 55-60 minutes testing with toothpick. Remove from pan to cool. |
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