|1 1/2 LB LARGE SALAD SHRIMP
2 MEDIUM TOMATOES, DICED
2 OR 3 AVOCADOS, DICED
1 SMALL SWEET ONION, DICED
3 JALAPENO PEPPERS SEEDED & DICED
1/2 CUP CELERY, DICED
1/2 CUP OLIVES, DICED
|ALL THESE INGREDIENTS TO YOUR OWN RATIO & TASTE CAN BE USED FOR THE
DRESSING... OLIVE OIL, LEMON JUICE, JALAPENO JUICE, PARSLEY & OREGANO
|Place all ingredients ( minus the dressing ) in a large bowl. Mix dressing
separately & blend well. Toss the dressing with shrimp mixture.
|1 PKG CRAB MEAT
2 TABLESPOONS MIRACLE WHIP
1 PKG CREAM CHEESE
DICED ONION TO TASTE ( 1/4 OF SMALL ONE )
SALT & PEPPER TO TASTE
|Blend all ingredients together & enjoy.
Serve with chips or crackers...
|3/4 LB MONTEREY JACK PEPPER CHEESE
1 ( 10 OZ ) CAN CREAM OF MUSHROOM SOUP
1 ( 10 OZ ) BOX FROZEN CHOPPED BROCCOLI, FROZEN
|Melt the cheese in a large bowl in the microwave. Add undiluted
soup & mix well. Cook broccoli according to pkg directions &
drain well. Add to the cheese mixture blending well. Serve warm
with crackers or chips.
|2 ( 9 OZ ) CANS WHOLE GREEN CHILES
1 LB GRATED JACK CHEESE
3 CUPS MILK
1 CUP BISQUICK
1 TEASPOON SALT
|1 LB LEAN GROUND BEEF
1/2 CUP GRATED PARMESAN CHEESE
1/4 CUP PARSLEY
1/4 TABLESPOON MINCED GARLIC
|Preheat oven to 375*. Mix all ingredients. Shape into 12 meatballs.
Place in foil lined baking dish. Bake 25 minutes or until cooked
|1/4 CUP SHORTENING
1/4 CUP SUGAR
1 CUP MILK
1 PKG YEAST SOAKED IN 1 CUP OF WARM WATER
1 WELL BEATEN EGG
3 1/2 CUP FLOUR
1 TEASPOON SALT
1 1/2 LBS HAMBURGER MEAT
1 SMALL ONION
4 CUPS CHOPPED CABBAGE
|Scald milk. Place shortening & sugar in mixing bowl, pour the milk over the top.
Cool until lukewarm. Add egg, flour, salt & yeast. Knead well. LET DOUGH RISE
UNTIL IT HAS DOUBLED IN SIZE. Knead down & roll dough about 1/8 inch thick.
While dough is rising again brown meat in skillet with onion & cabbage with salt,
pepper to taste. Drain well. Roll out dough & cut into 4 inch squares. Place 2
tablespoons of mixture into each square. Bring up corners of the dough & pinch
together. Put folded ends down on cookie sheet, let them rise for one hour placed
about 1 inch apart. Bake in 375* oven for 20 minutes or until golden brown.
|1 1/4 LBS SHRIMP, DE-VEINED UNCOOKED SHRIMP
2 MEDIUM ZUCCHINI OR YELLOW SQUASH, SLICED
1 1/2 CUPS OF SALSA, YOUR FAVORITE
4 OZS FETA CHEESE, CRUMBLED
1 CUP FINELY CHOPPED CILANTRO
3 CUPS COOKED COUSCOUS
|Spray a large frying pan with cooking spray & place over medium high
heat until hot. Add shrimp & saute until just starting to firm & turn
pink, about 1 minute. Add zucchini & cook for 1 more minute, add the
salsa & continue to cook until the mixture is heated through but the
zucchini is still firm. About 1 minute. Top with the feta cheese &
cilantro & serve over cooked couscous.
|2 TABLESPOONS BUTTER
2 CUPS ONION, DICED
4 LBS YELLOW SQUASH, SLICED 3/8 INCHES THICK
8 OZS VELVEETA CUT INTO 3/4 INCH CUBES
1 CAN CREAM OF CELERY SOUP, UNDILUTED
1 CAN GREEN CHILES, DICED
1/2 CUP BREAD CRUMBS
PARSLEY FOR GARNISH
|Preheat oven to 350*. In a large skillet saute onion in butter. Add squash &
cook until slightly softened. Squash will release a lot of water which MUST be
drained. Mix squash & onion with cheese, soup & green chiles. Place in
greased casserole dish. Cover with bread crumbs & bake for 30 minutes or
until hot through out. Garnish with parsley & serve.
|6 MEDIUM POTATOES, PEELED & CUT INTO CHUNKS
1 MEDIUM ONION, CHOPPED
1 OR 2 TABLESPOONS MINCED GARLIC
2 OR 3 TABLESPOONS OLIVE OIL
1 TEASPOON SALT
SEVERAL DASHES OF PEPPER
|Arrange potatoes in a well oiled square pan. Scatter the onions
over the top of the potatoes. Also scatter the minced onions the
same way. Sprinkle it with the olive oil. Next the salt & the
dashes of pepper. Cover well with foil & bake at 400* for about
an hour. Remove foil & continue baking for 20 minutes or so.
Until potatoes are brown & tender.
|4 TABLESPOONS BUTTER
4 MEDIUM GRANNY SMITH APPLES
1/2 CUP DARK BROWN SUGAR
1/2 TEASPOON GROUND CINNAMON
2 TABLESPOONS WATER
|Heat butter in large skillet over medium heat. Meanwhile core
& peel apples, cut into 1 inch thick slices. Add to skillet a few
at a time & cook about 4 minutes. Turn over & sprinkle with
sugar, cinnamon & water. Cook until apples are soft but can
still hold their shape, about 4 additional minutes.
|1 BOX CHOCOLATE SWISS CAKE MIX
1 JAR CARAMEL ICE CREAM TOPPING
1 CAN EAGLE BRAND MILK
1 10 OX CARTON COOL WHIP
6 SKOR OR HEATH CANDY BARS, CRUSHED
|Bake cake as directed on package. Poke holes in cake with end of wooden spoon right
after removing from pan. Pour caramel topping over the cake while still warm. Sprinkle
1/2 the candy bars over cake & allow to cool completely. When cool spread cool whip
over cake. Sprinkle with remaining candy bars & refrigerate until serving.