FOR THE FRIES...  
FRESH IDAHO POTATOES, AS MANY AS YOU WANT TO EAT
BUTTERMILK
FLOUR
BLACK PEPPER
OIL FOR FRYING
6 LARGE TOMATOES
1/2 TEASPOON SALT
1 ( 10 OZ ) PKG FROZEN CHOPPED SPINACH
1 LARGE ONION, FINELY CHOPPED
2 CARROTS, CHOPPED
3 STALKS CELERY, CHOPPED
1/3 CUP CHOPPED GREEN PEPPER
2 TABLESPOONS CHOPPED FRESH PARSLEY
2 TABLESPOONS BUTTER, MELTED
3/4 CUP SEASONED DRY BREAD CRUMBS
1/3 CUP MILK
1 EGG, BEATEN
1 TABLESPOON PARMESAN CHEESE
1 CAN ( 16 OZ ) SALMON
1 EGG
1/3 CUP MINCED ONION
1/2 CUP FLOUR
1 1/2 TEASPOONS BAKING POWDER
1 1/2 CUP CRISCO SHORTENING
SHRIMP CREOLE
3/4 CUP ONIONS, CHOPPED
2 MEDIUM BELL PEPPERS, CHOPPED
2 TABLESPOONS OIL
1 TEASPOON OREGANO
1 BAY LEAF
1 TEASPOON THYME
2 SMALL CANS TOMATO SAUCE
1 LB SMALL SHRIMP
Boil shrimp for 2 minutes with lemon & some parsley flakes.
Saute onions & peppers in oil over low heat until onions are clear. Add tomatoe
sauce & cook 2 minutes more. Add dry ingredients & cook covered over very low
heat for 1 hour. Remove bay leaf. Add shrimp. Cook uncovered for 15 minutes. Serve
over hot cooked rice.
QUICK SALMON PATTIES
Drain salmon, reserve 2 tablespoon liquid. In a mixing bowl combine salmon, egg &
onions. In another bowl combine baking powder & the reserved liquid, stir into the
salmon mixture. Form into small patties. Shallow fry in hot crisco until golden in
color. About 5 minutes. Serve with tartar sauce or ketchup.
ENCHILADA CASSEROLE
2 LBS HAMBURGER MEAT
1 MEDIUM ONION, CHOPPED
2 CANS RANCH STYLE BEANS
1 MEDIUM BOX VELVEETA CHEESE
12 CORN TORTILLIAS
1 CAN ROTEL TOMATOES
1 CAN CREAM OF CHICKEN SOUP
Brown meat, put in large casserole dish. Tear 6 tortillias & lay on top of meat. Pour
both cans of beans over tortillias. Pour chopped onions on top of beans. Cut up cheese
for next layer. Tear the remaining tortillias for the next layer. Mix rotel & soup & pour
over top. Cover with foil & bake for 1 hour at 400*, after the 1 hour take out & stir.
Return to oven for 1/2 hour. Serve over lettuce if desired.
SPINACH STUFFED TOMATOES
Remove stems from tomatoes & cut a 1/4 slice from the top of each. Scoop out pulp,
leaving shells intact. Sprinkle inside of shells with salt, invert to drain. Cook spinach
according to pkg directions, drain & press until barely moist. Saute onion, celery &
carrot, green pepper & parsley in butter until tender. Combine sauteed vegetables,
spinach & bread crumbs with milk & egg. Mix well. Spoon mixture into tomato shells &
place in a lightly greased square pan. Sprinkle cheese over tomatoes. Bake at 400* for
15 minutes until throughly heated.
HYDE PARK BAR & GRILL FRENCH FRIES
AND NOW THE SAUCE...
1 CUP MAYONNAISE
2 TABLESPOONS PICKLED JALAPENOS, FINELY CHOPPED
1/3 TEASPOON CELERY SALT
1/8 TEASPOON MUSTARD SEED
DASH OF CAYENNE PEPPER
Make the sauce first, combine all ingredients in small bowl & mix well. Refrigerate
until ready to use. Scrub potatoes but dont peel. Slice them to your own liking. Pour
buttermilk into a bowl. Pour flour in a shallow bowl & season to taste with the
pepper. Pour oil in a frying pan & heat until very hot. Dip potatoes in buttermilk &
then in flour. Shake off excess & fry until golden brown. Serve with sauce.
WEST TEXAS CORNBREAD
2 EGGS
1/2 CUP OIL
1 CUP SOUR CREAM
1 CUP YELLOW CORNMEAL
1 CUP CREAM STYLE CORN
3 TEASPOONS BAKING POWDER
1 CUP GRATED CHEDDAR CHEESE
4 OZ CAN CHOPPED GREEN CHILIES
Mix all ingredients together, bake in a well greased iron skillet at
400* until done.
COCOA CAKE
3/4 CUP BUTTER
1 1/4 CUP SUGAR
2 EGGS
1 TEASPOON VANILLA
2 CUPS FLOUR
3/4 CUP HERSHEYS COCOA
1 1/4 TEASPOON SODA
1/2 TEASPOON SALT
1 1/3 CUPS WATER
Cream butter & sugar until light & fluffy. Add eggs & vanilla. Beat 1 minute at medium
speed. Combine flour, cocoa, baking soda & salt. Add alternately with water to
creamed mixture. Pour batter into 2 greased & floured cake pans. Bake at 350* for 35
to 40 minutes. Cool for 10or 15 minutes then remove from pans. When completely
cooled frost with butter cream frosting.
BUTTER CREAM FROSTING
6 TABLESPOONS BUTTER
1/2 CUP HERSHEYS COCOA
2 2/3 CUPS CONFECTIONERS SUGAR
1 TEASPOON VANILLA
Cream butter in small bowl. Alternately add cocoa & confectioners sugars with milk.
Beat until spreading consistency. Additional milk may be needed. Blend in vanilla. This
is 2 cups or so of frosting.
CREAMY APPLE DESSERT
1/4 CUP BUTTER
1 1/2 CUP GRAHAM CRACKER CRUMBS
1 14 OZ CAN EAGLE BRAND MILK
1 8 OZ PKG SOUR CREAM
1/4 LEMON JUICE
1 CAN APPLE PIE FILLING
1/4 CUP CHOPPED WALNUTS
1/2 TEASPOON CINNAMON
Preheat oven to 350* In a 1 1/2 quart shallow baking dish, melt butter in oven. Sprinkle
bottom with cracker crumbs, stir well. Press down on bottom of dish. In a medium
bowl, mix together milk, sour cream & lemon juice. Spread evenly over crumbs. Spoon
pie filling over creamy layer. Bake 25 to 30 minutes, until set. Cool slightly. In small
bowl mix together nuts & cinnamon, sprinkle over pie filling.
FROZEN BLUEBERRY TARTS
2 8 OZ PKGS OF CREAM CHEESE
3/4 CUP SUGAR
2 EGGS
1 TABLESPOONS LEMON JUICE
1 TEASPOON VANILLA
1 CAN BLUEBERRY PIE FILLING
24 VANILLA WAFERS
Preheat oven to 375* Mix cream cheese, sugar, eggs, lemon juice & vanilla in large
bowl. Beat until smooth. Line muffin cups with paper liners. Put 1 vanilla wafer in
bottom of each. Fill 1/4 full with cream cheese mixture. Bake for 10 minutes. Cool.
Cover with pie filling & let freeze. Serve this frozen.
PECAN CRUNCH
3 EGG WHITES
1/2 TEASPOON BAKING POWDER
1 CUP SUGAR
3/4 CUP GRAHAM CRACKER CRUMBS
1 CUP CHOPPED PECANS
1 TEASPOON VANILLA
Beat egg whites with baking powder until foamy. Gradually add sugar. Beat until really
stiff. Fold in remaining items. Pour into buttered 9 inch pie plate. Bake at 350* for 25 or
30 minutes. Cool in refrigerator for 4 hours. To serve, top with cool whip.
SPEEDY LITTLE DEVILS
1 BOX DEVILS FOOD CAKE MIX ( DUNCANS)
1 STICK BUTTER, MELTED
1/2 CUP CREAMY PEANUT BUTTER
1 ( 7OZ ) JAR MARSHMALLOW CREAM
Combine melted butter & dry cake mix. Reserve cup of this for top crust. Put
remaining crumb mixture into ungreased 13X9 pan. Top that layer with peanut butter
combined with marshmallow cream & spread evenly, crumble remaining mixture over
that. Bake at 350* for 20 minutes.
HALLOWEEN BARS
1 BOX YELLOW CAKE MIX
1/2 CUP BUTTER
2 EGGS
1/2 CUP BROWN SUGAR
1/2 TEASPOON VANILLA
1/2 TEASPOON SALT
4 TABLESPOONS CHOPPED PECANS
6 OZ PKG CHOCOLATE CHIPS
1 CUP PECANS
Melt butter, mix cake mix with it after melted. Press into the bottom of a 9x13 pan.
Bake 10 minutes at 350* Beat eggs & add brown sugar, vanilla, salt & 4 tablespoons  of
chopped pecans. Fold in the chocolate chips. Layer this mixture on top of the baked
cake mix. Sprinkle the top with the cup of pecans. Bake for 20 minutes at 350* then cut
when slightly cooled.