Spagehtti Carbonara

1 pound spaghetti
1 tablespoon olive oil
8 slices pancetta, diced
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
1/4 cup dry white wine (optional)
4 eggs
1/2 cup heavy cream
2 1/2 cups grated Parmigiano-Reggiano cheese
1 pinch salt and black pepper to taste
2 tablespoons chopped fresh parsley




In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.

Meanwhile in a large skillet, cook chopped pancetta until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in same skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.

Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together.

Remove from heat.

Mix the beaten eggs, cream, cheese, and salt and pepper, then slowly stir into skillet, stirring constantly, until eggs are set and sauce is smooth and creamy.

Top with parsley.

Pork Chop Casserole

6 pork chops
1 tsp salt
1/4 teaspoon ground black pepper
garlic powder to taste
2 tbsp butter
2 large onions, finely chopped
1  can condensed cream of mushroom soup
1 1/4 cups milk
4 cups thinly sliced potatoes


Preheat oven to 350. Butter a 2 quart baking dish.

Rub pork chops with salt, pepper, and garlic powder. Melt butter in a skillet over medium-high heat, add chops, and brown on both sides. Remove from skillet. Place onions in skillet, and cook until browned. Pour in mushroom soup and milk; stir until blended. Remove from heat, and set aside.

Arrange sliced potatoes evenly in prepared baking dish. Arrange chops on top of potatoes. Pour soup mixture over chops.

Bake, covered, for 30 minutes in the preheated oven. Uncover, and bake 30 minutes more, or until potatoes are tender.

Easy Cole Slaw

1 (16 ounce) bag coleslaw mix
2 tbsp diced onion
2/3 cup mayonnaise
3 tbsp vegetable oil
1/4 cup white sugar
1 tbsp white vinegar
1/4 tsp salt
1/4 tsp pepper


Combine the coleslaw mix and onion in a large bowl.

Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and pepper in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

Easy Biscuits

2 Cups self-rising flour
1/2 cup Crisco shortening
2/3 to 1 cup milk (or buttermilk)

Preheat your oven to 450.

Put flour into a large mixing bowl. Add Crisco. Use a butter knife or potato masher to ‘cut’ the Crisco into the flour. Once you’re done, you should have a minced mixture of flour-covered Crisco.

Use a fork to gradually stir the milk into the flour-Crisco mixture. It will quickly become a sticky dough so as the fork becomes harder to turn, simply dust your hands in the dry flour and put them into the mix. Roll and knead the dough until it is light and fluffy and no longer sticks easily to your hands.

Caution: If you need to add a LITTLE extra flour, do not add too much flour as this will make the biscuits tough.

 Pinch off 3 inch ‘balls’ and roll them briefly in your flour-dusted palms. Place each ball onto a non-stick baking pan — close enough together so they slightly touch. If necessary, gently tap down their heights to 2 to 2 1/2 inches because they will rise a little during cooking.

Place the biscuits on the top oven rack. This will help to ensure that they do not burn on the bottom while getting a nice brown on top. Baking time in a regular oven takes approximately 10 minutes.

Hot Apple Cider

1 gal. cider
1 cup brown sugar
1/2 tsp salt
2 tsp allspice
2 tsp whole cloves
2 cinnamon sticks
1 tsp nutmeg

Put spices in muslin or cheesecloth. Put cider in large pan. Add spices. Simmer for at least 30 minutes. Remove bag of spices just before serving. Float orange slices for garnish.

Oak Street Cafe Macaroni and Cheese

1 stick butter
1 clove minced garlic
1/2 cup all purpose flour
1 qt heavy cream
2 cups chicken stock
1 tsp salt/1/2 tsp pepper
4 oz. cheddar cheese (finely cubed)
4 oz. parmesan cheese (finely cubed)
4 oz. fontina cheese (finely cubed)
Panko crumbs
1/2 lb prepared macaroni noodles

Melt butter over medium heat. Saute the garlic in the butter. Add flour to make a roux. Slowly add cream, stock, salt and pepper. Bring to a slow boil, then slowly add cheeses while whisking.

Butter 13x9 casserole dish. Pour macaroni in pan, then pour cheese sauce over noodles. Top with panko crumbs and put under broiler until crumbs are lightly browned.

**From John**

Gumbo a la Muse

Make a roux:
1/4 cup flour
1/2 cup olive oil

Saute:
1 large diced onion
2 large diced green peppers
2 cloves minced garlic

Add to the roux, then add:
2 cups sliced okra
2 large cans chopped tomatoes
1 cup chicken stock
1 tsp thyme
1/2 tsp black pepper
1 tsp salt
Tobasco to taste
1 bay leaf

Bring to a boil, then lower heat and simmer at least one hour.

Add:
1/4 lb. browned Andouille sausage
1 cup chopped chicken (cooked)
1 lb shrimp or other shellfish

Simmer another 30 minutes

Serve over rice.

**Recipe from Betty Quinby's collection**

Ooey, Gooey, Chewy Bars

Crust
Mix in bottom of 13x9 pan:
1/2 cup chocolate cake mix
1/2 cup graham cracker crumbs
1/2 cup melted butter

Pat into bottom only of 13x9 pan.

Layer on top of crust, in order:

1/2 cup flaked coconut
1 can (15 oz) sweetened condensed milk
          optional: add a shot of kahlua to the condensed milk
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 cup chopped pecans or hazelnuts


Bake at 350 for about 25 minutes. Cool and cut into bars.

Can be frozen, thaw completely before cutting.

Nanny's Hot Cocoa Mix

1 lg box dry milk powder
1 1/2 jars (16 ounce size) powdered coffee creamer
1 large can chocolate drink mix
1 cup Dutch process cocoa
1 bag  powdered sugar

In very large bowl mix all ingredients thoroughly. Store in airtight container.  To use, fill a mug 1/2 way with mix, then fill with hot water. Top with marshmallows or whipped cream, if desired.

If you put this in quart jars and add a small bag of homemade marshmallows, it makes a lovely gift.

Spice Tea Mix

1 cup instant tea
2 1/2 cups sugar
1 1/2 cups Tang or orange drink mix
3/4 cup lemonade mix

2 tsp ground cinnamon
1 tsp ground cloves
1/4 tsp ground ginger


Mix thoroughly and place in jar with lid. Use 2 teaspoons (heaping) to 1 cup boiling water for delicious cup of hot tea.

Alicia's Black Forest Cake

Prepare a chocolate cake as directed in bundt cake pan.

After cake is cooled, slice cake into 3 layers.

On bottom layer, spoon cool whip, then canned cherry pie filling. Top with middle layer. Repeat layers of cool whip and pie filling. Top with cake. Drizzle the cherry pie filling over top.

Trifle

chocolate cake mix

2 large boxes instant pudding mix

2 large containers cool whip

kahlua

heath bits

Prepare chocolate cake as directed (except use coffee for 1/2 the water called for) in 13 x 9 pan and let cool. Cut into bite size cubes.

Prepare 2 large boxes instant pudding mix. Or make a chocolate mousse.

In a large punch bowl or a trifle dish (trifle dish will have some left for individual servings) layer in order:

cake cubes

splash or two... or three....  of kahlua

pudding

cool whip

heath bits

Layer 3 times, making sure last layer of cool whip goes to edge of bowl. Garnish with heath bits.

Chill overnight for best flavor.

Crab Cakes

1 cup cracker meal or bread crumbs
1 egg, beaten
1/2 cup milk
12 oz flaked crab meat, picked over to remove any shell fragments
1 rounded teaspoon crab boil seasoning
1 tablespoon baking powder
1/2 cup flat leaf parsley, chopped
1 zested lemon, plus 1 lemon, cut into wedges, for garnish
1 stalk celery from the heart of the stalk, finely chopped
1/4 tsp Worcestershire sauce
1/8-1/4 tsp Tobasco sauce
2 tablespoons mayonnaise



Place cracker meal in a bowl and make a well in the center of the meal. Beat egg with milk and pour into well. Moisten cracker meal and combine liquid with meal using the tines of a fork. Add crab meat, crab boil seasoning, baking powder, parsley, lemon zest, celery, Worcestershire, Tobasco, and mayonnaise to the bowl. Mix all ingredients well and form into 8 (3-inch) patties. Add 1/2-inch vegetable to a skillet and heat to medium high temperature. Fry cakes 3-5 minutes on each side and drain on paper towel lined plate.

Porcupine Meatballs

1 pound lean ground beef
1/2 cup uncooked white rice
1/2 cup water
1/2 cup chopped onion
1 tsp salt
1/2 tsp celery salt
1/8 tsp garlic powder
1/8 tsp ground black pepper
1 (15 ounce) can tomato sauce
1 cup water


In a large bowl, combine the ground beef, rice, 1/2 cup of water and onion. Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 1 1/2 inch balls.

Preheat oven to 350. In a large skillet over medium heat, brown the meatballs; drain fat.

In an 9 x 12 inch baking dish, combine the tomato sauce and 1 cup of water. Place the browned meatballs into the tomato sauce, turning to coat well.

Cover and bake in a preheated oven for 45 minutes. Uncover, and cook for an additional 15 minutes.

Top with grated cheddar cheese if desired.

Raspberry Thumbprint Cookies

1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam

1/2 cup confectioners' sugar
3/4 teaspoon almond extract
1 teaspoon milk


Preheat oven to 350.

In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves. Freeze for 10 minutes.

Bake for 14 to 18 minutes in preheated oven, or until lightly browned. (Cookies are pale, so the lightest brown around edges indicates they are done) Let cool 1 minute on the cookie sheet.

In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Original Nilla Banana Pudding

3/4 cup sugar, divided
1/3 cup flour
dash salt
3eggs, separated
2 cups milk
1/2 tsp.vanilla
45 NILLA wafers, divided
5 bananas, sliced

Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water 10 to 12 min. or until thickened, stirring constantly. Remove from heat; stir in vanilla.

Reserve  12 wafers for garnish. Spread small amount of custard onto bottom of 1-1/2-qt. baking dish. Cover with layers of 1/3 each of the remaining wafers, bananas and remaining custard. Repeat layers 2 times.

Beat egg whites on high speed of mixer until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Spread over custard, sealing well to edge of dish.

Bake 15 to 20 min. or until lightly browned. Cool slightly. Top with reserved wafers just before serving.

Easy S'more Treats

3/4 cup light corn syrup
3 tbsp margarine
11.5 oz pkg chocolate chips
1 tsp vanilla
9 cups Golden Graham cereal
3 cups mini marshmallows

Heat corn syrup, margarine, and chocolate chips to boiling point in double boiler, stirring constantly. Remove from heat. Stir in vanilla. Pour cereal in a large mixing bowl, then pour chocolate mix over the cereal. Fold the marshmallows in slowly.

Press into buttered 13 x 9 pan.  Let stand at least 1 hour. Cut into squares.

Can be stored at room temp 2 days, after that, wrap and store in refrigerator.

Chocolate Buttercream Icing

1 stick softened butter
2-3 tbsp cocoa powder
2 1/2 cups powdered sugar
3/4 cup milk (or more if needed)
1 tsp vanilla

Cream butter, then alternate adding sugar, cocoa and milk until to the consistency you want. Stir in vanilla.

Slow Cooker Cube Steaks with Gravy

1/3 cup all purpose flour
6 beef cube steaks (1-1 1/2 lbs)
1 tbsp vegetable oil
1 large onion, chopped
3 cups water/divided
1 envelope brown gravy mix
1 envelope mushroom gravy mix
1 envelope onion soup mix

Place flour in large ziplock baggie. Add steaks, a few at a time and dredge until well coated.

in skillet, cook steaks in oil until lightly browned on each side. Transfer to slow cooker. Add onion and 2 cups water. Cover and cook on low heat for 6-8 hours, until tender.

In bowl, whisk together the mixes with 1 cup water. Add to slow cooker, cook 30 minutes more.

Serve over mashed potatoes or egg noodles.

Mima's No Bake Cookies

1/4 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup milk
1 stick unsalted butter
pinch salt
3 cups quick cooking oats
1 cup crunchy peanut butter
1 tsp vanilla extract
(optional: 1/2 cup coconut)


Heat cocoa, sugar, salt, milk and butter over medium heat. Boil slowly (they will turn out better). When they reach a rolling boil, stir and boil them for no longer than 1 1/2 - 2 minutes. Remove from heat. Add oats, peanut butter and vanilla and stir well. Let cool for a few minutes. Drop spoonfuls on wax paper.

Let cool thoroughly.

Nanny's Vegetable Beef Soup

1 lb ground beef
2 quarts water
1 (14.5 ounce) can diced tomatoes
1 onion, chopped
4 potatoes, peeled and cubed
1 (16 ounce) package frozen mixed vegetables (or leftovers)
8 cubes beef bouillon, crumbled
1/2 teaspoon ground black pepper
1 cup macaroni noodles


In a large pot over medium heat, cook beef until brown; drain.
Add water, tomatoes, onion, potatoes, mixed vegetables, bouillon and pepper. Bring to a boil, then reduce heat and simmer 45 minutes. Add macaroni noodles and simmer another 10-15 minutes.

Mima's Chicken and Dressing Casserole

Ahead of time:
Stew one large chicken or  with 2 cloves garlic, 1 yellow onion, 1 bay leaf. Remove chicken to cool , strain and reserve chicken stock. Discard bay leaf, onion, garlic. After stock is cooled, remove fat.

Prepare a pan of cornbread. Let cool.

For casserole:

In large bowl, combine:
2 c. crumbled cornbread
1 bag Pepperidge Farm herb bread crumbs
1 small chopped yellow onion
1 c. chopped celery
1-2 tbsp sage (to taste)
salt and pepper to taste
1 can cream of chicken  soup (You will need 2 cans total)

Add chicken stock slowly 1/2 cup at a time, stirring after each addition, until mixture is almost but not quite soupy.

In a greased 13 x 9 baking dish, put thin layer of dressing mixture. Shred chicken and layer over the dressing. Add can of cream of chicken soup. Top with rest of dressing.

Bake at 350 for 40-45 minutes, until dressing is cooked and golden brown.

Drunk Chicken

1 (2 to 3 pound) whole chicken
1 (12 oz) can beer
1 lime
5 tablespoons soul seasoning
4 dashes liquid smoke flavoring
4 bay leaves
1 long metal skewer
Directions

Rinse and dry the chicken. Remove excess fat and leave skin on.  Coat chicken with soul seasoning. Halve the lime and tuck one into neck opening. Quarter the other half and tuck under wings and legs. Lift skin from breast and thigh areas, slide bay leaves under skin.

Drink half the can of beer, pour liquid smoke into remaining beer. Raise tab on beer can until it is in the straight up position.

On the Grill:
Insert beer can into chicken from the bottom until even with bottom of chicken. Insert skewer through the wing, ribs, tab on beer can, and out the opposite side. (this keeps the can from falling out the chicken).

Prepare grill: light the coals, and when they are ready, spread coals to form a ring around the outside edge of the grill.
Place chicken in center standing up on can to cook. Cover and cook for two hours.

Remove carefully from grill so as not to spill the contents of the can. Remove skewer and beer can, let chicken sit for fifteen minutes before cutting.

In the oven:
Lower rack so chicken will fit in oven. Back at 350 for 25 minutes per pound.

Sausage Balls

1 lb. bulk sausage
1  cups Bisquick
1/4 cup water
2 1/2 cups cheddar cheese, grated

Mix and form into small (about 1") balls.

Bake on greased cookie sheet 20-25 minutes in a preheated 350 oven.

No Knead Refrigerator Rolls

4 - 4 1/2 cups self-rising flour
2 packages active dry yeast
1/2 cup sugar
1 teaspoon salt
1 cup water, (120°F - 130°F)
1/2 cup butter, melted
3 eggs

In a large mixing bowl, combine 2 cups flour, yeast, sugar and salt. Add water, butter and eggs. Stir until mixed then beat for 2 min. at medium speed. Stir in about half of the flour (2 – 2 1/2 cups) or until a stiff dough is formed.
Spray the inside of a plastic bag with nonstick spray. Form dough into a ball and place in plastic bag.

Refrigerate dough for at least 2 hours or up to 4 days.

Dinner Rolls:
Lightly grease 2 cupcake pans. On a lightly floured surface divide refrigerated dough into 4 equal portions. Cut each quarter into 6 equal pieces and shape into balls. Place 2 into each greased muffin cup. Brush top of rolls with melted butter. Cover loosely with plastic wrap and allow to rise in a warm place until doubled in size, 45 – 60 minutes.
Preheat oven to 375°F. Remove plastic wrap from dough.

Bake at 375°F hot 18 – 28 min. or until lightly golden brown. Remove roll from pan. Brush tops with melted butter.

White Chicken Chili

3 limes (including zest)
1 bottle dark beer (I use Sam Adams/Ocktoberfest if available-also good with Dos Equis)
Red pepper flakes
3 16-oz can white kidney beans
3 16-oz can white cannelloni beans
3 lbs boneless skinless chicken breast
2 large onions chopped
5 cloves of garlic chopped
1 tablespoon olive oil
2 (4 oz) cans of green chiles
1 tablespoon plus 1 teaspoon cumin
2 teaspoons cayenne pepper divided
1 tablespoon chili powder
1/4 teaspoon ground cloves
3 cups defatted chicken stock (canned/boxed will work)
¼ cup hot sauce (I use Melinda’s)
Toppings
3 cups grated Monterey Jack cheeseSour cream
Chopped fresh green onions


Remove fat and tendons from the chicken and place the chicken breast in a container that can be  covered. Zest 1 of the limes and sprinkle the lime zest over the chicken breast. Juice all 3 limes and pour the juice over the chicken breast. Pour one beer over the chicken and add 1 teaspoon cumin and 1 teaspoon cayenne pepper. Sprinkle red pepper flakes over the chicken and marinate for 3 hours - overnight.


Heat olive oil in stock pot or skillet and add onion- saute for about 10 minutes until translucent. Add the garlic, green chiles, chili powder, cumin, cayenne pepper, and garlic and saute for 10 minutes. Remove from pan.


Cube the chicken breasts into bite-size pieces. Add the chicken breast cubes to pan and sear on all sides. Pour remaining marinade over the chicken breast cubes and simmer, uncovered for 15 minutes to reduce.


Add the cubed chicken, sauted veggies, beans, hot sauce, cloves, and chicken broth to the crock pot and cook on low heat 5-6 hours. Add 2nd bottle of beer about mid-way through cooking time.




Ladle into bowls and serve with cheese, chopped green onions, and sour cream. Salt to taste.

Potato Soup

1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
1 clove garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
1/4 cup all-purpose flour
1 cup heavy cream
salt and pepper to taste


In a large saucepan or stock pot, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream.. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Adjust seasonings to taste.

Lentil Soup

1 onion, chopped
1/4 cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
1/2 cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste
Directions

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Nicki's Creamed Spinach

4-5 strips of bacon

Quarter of an onion, diced

2 boxes of frozen spinach

3-4 tablespoons of flour

Cup and a quarter of milk

Garlic powder

Salt and pepper

 

Thaw the spinach in lukewarm water but don’t cook it. Drain it as well as you can; if you end up with a big fistful tear it back apart into shreds or pieces. I usually spread it out on a couple of layers of paper towel to dry.

 

Fry the bacon until it’s crispy, then set it aside and brown the onion completely in the grease.

 

Whisk in the flour to get a sort of roux going and add the milk slowly, just like you’re making gravy. Let it thicken slightly, maybe the consistency of cream (add more milk if it gets much thicker than that), and then add the spinach and stir it up until the spinach is hot all the way through and the cream has thickened a little more. Crumble the bacon on top and add garlic powder, salt, and pepper. I usually have to be pretty generous with the salt, the spinach likes to eat it up.

 

Easy peasy.

 

If you want to you can add a handful of white cheese in there with the spinach, but I honestly prefer it without the cheese.

Classic Green Bean Casserole

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.

Nanny's Corn Casserole

In large bowl, mix:

1 can French style green beans (drained)
1 can shoe peg corn (drained)
1 small carton sour cream
1 can cream of celery soup
1 c. finely chopped celery
1/4 c. finely chopped yellow onion
1 tsp salt/ 1/2 tsp pepper

Pour into 1 1/2-2  qt greased oven-safe casserole dish.

Top with 1 sleeve of Ritz style crackers, crumbled. Pour 1 c. melted butter over crackers.

Top with aluminum foil and bake at 350 for 35-40 minutes. Uncover and bake 10 more minutes.

Easy Tortilla Rollups

5 10" tortillas
Salsa

Filling:
1 block softened cream cheese
1 sm container sour cream
1 can chopped black olives, drained
1 can chopped green chilies, drained
1 c grated cheddar
1/2 c. finely chopped green onion
1 tbsp taco seasoning



Mix cream cheese and sour cream thoroughly, then spread over the tortillas. Sprinkle rest of filling ingredients evenly over the cream cheese and sour cream mixture. Roll up tortillas. Wrap tightly in plastic wrap and refrigerate overnight.

To serve: unwrap and cut into 1/2" slices, Serve with salsa for dipping.

Stuffed Mushroom Bites

Preheat oven to 350 degrees.


Line cookie sheet with 35-40 mushroom caps(keep stems for the stuffing) that have been gently brushed/wiped off. Brush with melted butter.


Mix:
1 block of softened cream cheese 
1/2 c freshly grated parmesan-reggiano cheese
2 tbsp finely chopped scallion
2 tbsp butter
1 tsp olive oil
15 finely chopped mushroom stems
splash of red wine (optional)


Stuff mushrooms with mixture, then


Mix:
4 tbsp Italian bread crumbs
1/2 tsp oregano
1 tbsp chopped parsely
dash of salt and pepper


Sprinkle over stuffed mushrooms


Bake for 15-20 minutes. 

Stuffed Portabella

1 lg Portabella Mushroom cap
1 poached egg
6-8 baby spinach leaves
2 tbsp hollandaise sauce ***recipe follows
2-3 sliced cherry tomatoes
grated white cheddar

Scrape gills and stem from mushroom. Brown slightly under broiler then remove from oven.

Layer spinach leaves, tomatoes, egg, hollandaise sauce, then cheese in the browned mushroom.

Put under broiler until cheese is bubbly and melted.

***Hollandaise sauce in the blender (no double boiler!)
1 egg yolk
>1/8 tsp Dijon mustard-this is a matter of taste. I use just a smidge
dash Tobasco sauce
squeeze of lemon juice
1 tbsp butter

Combine egg yolk, mustard, lemon juice, and Tobasco in blender. Cover and blend about 5-7 seconds. Note: this can be done with hand mixer also. It is just smoother from the blender.

Microwave the butter until melted and hot. Start blender on high speed and stream in the butter. It will thicken immediately.

Featherbed Eggs

6 slices Texas toast or Italian bread
1 1/2 c grated white cheddar cheese (or any cheese you like)
1 1/2 c whole milk (or 3/4 c milk and 3/4 c heavy cream)
6 large eggs
1/2 tsp salt or use Mrs. Dash
1/2 tsp pepper
butter

Liberally butter a 9x13 baking dish with butter. Butter one side of each slice of bread and place in dish buttered side up. Sprinkle salt and pepper over bread. Add cheese.

Beat together the milk and eggs, then pour over bread and cheese.

Cover and refrigerate overnight.

In the morning, uncover and place in cold oven. Turn oven to 350 degrees and bake 35-45 minutes, until eggs are puffed and golden brown.

Variations: Add any favorite omelet toppings over bread, under cheese. A favorite is sausage, spinach and tomatoes.

Seven Layer Salad

In large clear glass bowl, layer in order,

1 head iceberg lettuce, chopped, dash of salt and pepper
1 cup chopped tomatoes
1 (10 oz) pkg frozen peas, thawed and patted dry
6 hard boiled eggs
1 1/4 c mayonnaise, mixed with 2 tbsp sugar
1 1/2 c. shredded cheddar cheese
1/2 c. chopped green onions

Chill overnight.

Pancakes

1/2 cups sifted all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1/2 tsp cinnamon
1 1/4 cups milk
1 egg
1/2 tsp vanilla
3 tablespoons butter, melted

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. Do not overbeat. There will be lumps.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Taco Casserole

In greased 13 x 9 pan, layer in order:

Crushed tortilla chips-enough to line bottom of pan
1 can refried beans (heat in microwave for easier spreading)
1/2 can cheddar cheese soup
1 lb browned ground meat, seasoned with 1 packet taco seasoning
1 can ro-tel (drained)
1/2 can cheddar cheese soup
1 can red kidney beans (drained and rinsed)
1/2 c chopped onion
1 1/2 c shredded cheddar cheese
1 small can sliced black olives (drained)
sliced jalapenos to taste (optional)

Cover loosely with aluminum foil. Bake at 350 for about 30 minutes, until cheese is bubbly. Let cool slightly and serve with sour cream, pico de gallo and tortilla chips.

Nathan's Favorite Redneck Goulash (aka slop)

1 lb ground chuck
1 small onion, chopped fine
1 small box macaroni or spiral noodles
1 can cream of tomato soup
1 can cream of mushroom soup
1 small can chopped mushrooms
1 tsp salt/1 tsp pepper
2 c. grated cheddar cheese-divided

Brown meat and onion in large saucepan or stock pot. Drain excess fat. In the meantime, prepare noodles to al dente. Drain noodles. Add noodles, soups, mushrooms, salt, pepper, and 1/2 the cheese to meat. Stir well and pour into greased casserole pan. Top with remaining cheese. Cover with aluminum foil.

Bake at 350 for 30 minutes.

Freezes well.

Easy Chili

1 lb ground chuck
1 small onion, chopped fine
1 green pepper, chopped fine
1/2 bottle beer (optional)
1 can chili beans (drained)
1 can red kidney beans (drained)
1 can diced tomatoes
1 can ro-tel

2 1/2 tablespoons chili powder
1 clove garlic, minced
1 bay leaf
1/2 teaspoon ground cumin
4 teaspoons finely chopped jalapeno chile peppers (optional)

1-2 tbsp hot sauce to taste
salt and pepper to taste

Two ways to prepare!

#1) In large saucepan or a stock pot, brown meat, onion, and pepper. Drain excess grease. Add beer and simmer until reduced. Add rest of ingredients, bring to a boil, then reduce heat, cover, and simmer 1 1/2 -2 hours, stirring occasionally.

#2)  In large saucepan or a stock pot, brown meat, onion, and pepper. Drain excess grease. Add to a slow cooker. Add rest of ingredients and simmer on low for 4 hours.

Black-eyed Pea Salsa

1 can black-eyed peas (rinsed and drained)
1 can black beans (rinsed and drained)
1 can shoe peg corn (drained)
1 can diced tomatoes (drained)
1 small red onion, chopped fine
1 tsp salt/1 tsp pepper
cilantro to taste
1/2 small bottle Italian dressing

Mix together, cover and refrigerate at least 4 hours. Serve with tortilla chips.

*Also good warmed and mixed with rice or pasta*