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Mexican Rice


1 stick butter or margarine
1 cup long-grain white rice
1/2 cup onion -- chopped
1 sprig fresh cilantro or 1 T. ground cilantro

1 cup water
1 cup salsa

In a large frying skillet melt butter. Add rice, onion and cilantro. Fry
mixture until rice is a golden brown. Add water and salsa. Let mixture
come to a full boil and reduce heat; simmer for 20 minutes or until the
liquid has been absorbed. Rice will be fluffy, not sticky.

Aggression Cookies

1 cup light brown sugar
1 cup margarine (softened)
1 cup flour
1 teaspoon baking soda
2 cups quick rolled oats
Sugar (granulated)
Preheat oven to 350F. Combine first five ingredients, mixing well with hands.

Roll into one-inch balls. Put on ungreased cookie sheet. Flatten each ball with bottom of glass dipped in sugar. Bake for 10 minutes or until light brown.

Makes 4 dozen

New Orleans Red Beans and Rice

6 slices bacon, cut into 1-inch pieces
2 onions, cut into 1/2-inch wedges
1 garlic clove, minced
1 can (13-3/4 or 14-1/2 oz.) beef broth
1 cup brand rice
1 tsp. dried thyme
1 tsp. salt (optional)
1/2 cup diced green bell pepper
2 cans (16 oz. each) red kidney beans, drained

Cook bacon in 10-inch skillet over medium heat until browned but not crisp, about 5 minutes. Remove bacon from skillet; drain off all but 2 tablespoons drippings. Add onion and garlic to skillet; cook until onion is tender but not brown, about 5 minutes. Add enough water to beef broth to make 2-1/2 cups. Add to skillet and bring to a boil. Stir in rice, bacon, thyme and salt. Cover tightly and simmer 15 minutes. Add green pepper, cover, and continue cooking 5 minutes. Remove from heat. Stir in beans. Let stand covered until also liquid is absorbed, about 5 minutes.

Makes 6 servings

Fresh Broccoli Salad

2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup raisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar


Directions:

1 Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.

2 Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.

3 To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill
and serve.

Libby's Pumpkin Roll with Cream Cheese Filling
Libby's®

1/4 cup powdered sugar (to
sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100%
Pure Pumpkin
1 cup walnuts, chopped (optional)
1 (8 ounce) package cream
cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or
margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)


Directions
1 PREHEAT oven to 375 degrees F. Grease 15 x 10-inch
jelly-roll pan; line with wax paper. Grease and flour paper.
Sprinkle towel with powdered sugar.
2 COMBINE flour, baking powder, baking soda, cinnamon,
cloves and slat in small bowl. Beat eggs and sugar in large
mixer bowl until thick. Beat in pumpkin. Stir in flour
mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3 BAKE for 13 to 15 minutes or until top of cake springs
back when touched. Immediately loosen and turn cake onto
prepared towel. Carefully peel off paper. Roll up cake and
towel together, starting with narrow end. Cool on wire rack.
4 BEAT cream cheese, powdered sugar, butter and vanilla
extract in small mixer bowl until smooth. Carefully unroll
cake; remove towel. Spread cream cheese mixture over cake.
Reroll cake. Wrap in plastic wrap and refrigerate at least
one hour. Sprinkle with powdered sugar before serving, if desired.

Haluski

Ingredients:

2 eggs beaten
1 cup flour
pinch of salt
1/2 tsp baking powder (makes them fluffy)
enough water to moisten

Mix all together in a bowl to form a thick paste.

Boil pot of water.

Drop 1/2 tsp of dough into boiling water if it stays together puffs and comes to the top the dough is fine. If it falls apart add a little more flour to dough, test again.

Drop by tiny spoons full into water.**

Dip spoon into water makes dough slide off easier.

Cook till all come to the top & are tender.

Drain

Hobo Raisin Loaf

1-1/2 cup raisins
2 tablespoons baking soda
1 cup boiling water
1 cup sugar
3 tablespoons shortening
1 egg, beaten
2 cups flour
1/8 teaspoon salt
1/2 cup nuts, chopped

Preheat oven to 350F. Reduce temperature to 325F if using glass loaf pan. Pour boiling water over raisins and soda. Combine other ingredients with raisin mixture when completely cooled. Bake in ungreased loaf pan for 60 minutes or until done. Cool before slicing.

Serves 12-15.

Coconut Pound Cake

1/2 lb margarine (room temperature)
2/3 cup Crisco cooking oil (room temperature)
3 cups sugar
5 large eggs room temperature)
1 teaspoon coconut extract
1 teaspoon vanilla extract
3 cups flour
1 teaspoon baking powder
1 cup milk
1 cup coconut (angel flake)
Utensils: 10 inch tube or bundt pan

Preheat to 325F. Cream sugar and Crisco in large mixing bowl. Add eggs, one at a time. Beat mixture after each addition. Alternate, adding dry ingredients (flour, baking powder) with liquids (milk, extracts). Stir in angel flake coconut. Grease and flour tube pan, pour into pan, and bake 1-1/2 hours at 325F. Set timer at 1 hour, then for 15 minutes more. Test if done with cake tester. Bake one day before serving.

Chicken Parmesan

Ingredients :
1 cup packaged herb-seasoned stuffing mix, crushed
2/3 cup grated Parmesan cheese
1/4 cup snipped parsley
1/4 teaspoon garlic powder
2-1/2 to 3 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
1/4 cup butter or margarine, melted

Directions:
1. In a shallow dish combine the stuffing mix, Parmesan cheese, parsley, and garlic powder; set aside.
2. Skin the chicken. Brush chicken with butter or margarine; coat with stuffing mixture.
3. In a greased 15x10x1-inch or 13x9x2-inch baking pan, arrange chicken so the pieces do not touch.
4. Bake chicken, uncovered, in a 375 degree F oven for 45 to 55 minutes or until chicken is tender and no longer pink, and an instant-read thermometer inserted in chicken registers 170 degree F for breast meat or 180 degree F for thigh meat. Do not turn chicken pieces while baking. Makes 6 servings.

ZUCCHINI WITH PARMESAN

4 medium zucchini
2 Tbls.olive oil
1 large yellow onion (cut in half and sliced 1/2 inch thick)
salt
ground pepper
1/4 cup grated parmesan cheese

Remove the ends of the zucchini and cut in half lengthwise. Slice diagonally in 1/2 inch slices. Heat olive oil in a saute pan and add the onions. Cook for 10 mins on med-low heat, until they start to brown. Add the zucchini, salt and pepper to the pan and cook, tossing occasionally, for 10-15 mins. until just cooked through. Sprinkle with parmesan cheese and cook for 30 seconds more. Serve immediately.

Creamy Chicken and Tomato Pasta

Ingredients:
8 ounces pasta (such as linguine, bow ties, penne, or rotelle)
2 shallots, chopped
1 clove garlic, minced
1 tablespoon olive oil
12 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
1/4 cup dry white wine or chicken broth
1/4 cup snipped fresh basil
1 tablespoon snipped Italian parsley
1 10-ounce container refrigerated light alfredo sauce
3/4 cup oil-pack dried tomatoes, drained and thinly sliced
1/3 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon pepper
Fresh basil (optional)

Directions:
1. Cook pasta according to package directions; drain. Meanwhile, in a large skillet cook shallots and garlic in hot olive oil over medium-high heat for 30 seconds. Add chicken. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Drain fat. Carefully add wine or broth, snipped basil, and parsley. Cook for 1 minute more.
2.In a large mixing bowl combine cooked pasta, chicken mixture, alfredo sauce, dried tomatoes, milk, 1/4 cup of the Parmesan cheese, and pepper.
3.Transfer to a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Cover and bake in a 350 degree F oven for 15 minutes. Uncover and bake for 10 to 15 minutes more or until heated through and top is slightly golden. Garnish with fresh basil, if desired. Makes 6 servings.

Make-Ahead Tip: Prepare casserole except do not bake. Cover with foil and chill up to 24 hours. Bake in a 350 degree F. oven for 25 minutes. Uncover and bake for 10 to 15 minutes more or until heated through and top is slightly golden.

Tex-Mex Bake

Ingredients:
2 C Crushed corn chips
1 Large egg, beaten
2 T Water
1 Envelope Lipton Onion Soup mix
1 lb. Lean ground beef
4 oz. Chopped green chiles, drained
1 C Monterey Jack cheese, grated
8 oz. Tomato sauce
1 Medium green pepper, chopped
Directions:
Preheat oven to 350°F.

Combine corn chips, egg, and water; press into 9-inch pie plate or casserole. Bake for 10 minutes.

Meanwhile, in large bowl, combine onion soup mix, ground beef, chiles, and ½ C cheese; evenly press into prepared crust. Top with tomato sauce, then green pepper. Bake at 350°F for 30 minutes.

Top with remaining cheese, then bake an additional 5 minutes or until cheese is melted and beef is done. Makes about 6 servings.

Carne Guisada

2 pounds chuck roast, trimmed and cut in bite-size pieces
4 tablespoons all-purpose flour
2 tablespoons canola oil
1 large onion, chopped
1 cup chopped celery
3 or 4 jalapeños, stems and seeds removed, chopped
2-1/2 cups beef stock
2 tablespoons tomato paste
1/2 teaspoon ground cumin
2 teaspoons chili powder

Preheat oven to 350°F.
Place the meat cubes in a paper or plastic bag. Sprinkle the flour over them, close the bag and shake to coat the meat lightly and evenly.

In a Dutch oven or heavy skillet, heat the oil over high heat. Add the meat and brown quickly. Add the remaining ingredients and bring to a simmer. Remove from heat.

Cover the Dutch oven or skillet and place in the oven. Roast for 2 hours. Makes 6 servings



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Note: If you find the amount of jalapeños alarming, dont worry. The long, slow roasting process will mellow them quite a bit. Ancho chiles may be substituted for jalapeno.

Grandmas Fried Catfish

6 catfish fillets (good size)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
few drops of Tabasco or your favorite hot sauce (optional)
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup bacon drippings or canola oil (or 2 tablespoons of each)

Sprinkle fillets on both sides with the pepper, 1/2 teaspoon of the salt and desired amount of hot sauce (Dont go overboard here; catfish has a delicate flavor, and the idea is just to suggest some spice -- not overpower).
Allow fillets to set at room temperature for 10 or 15 minutes. Combine the flour, cornmeal, baking powder and remaining salt, mixing well. Dredge fillets in the flour/cornmeal mixture, and allow them to set for about 5 minutes. Fry fillets in hot oil for 8 to 10 minutes, turning once, until golden brown on both sides. Serve at once.

Szechwan-Style Chicken

Ingredients :
1 pound skinless, boneless chicken breast halves
1/3 cup teriyaki sauce
3 tablespoons Szechwan spicy stir-fry sauce
2 teaspoons cornstarch
1 tablespoon cooking oil
1 large onion, chopped (1 cup)
3 cups chopped bok choy
1 cup broccoli flowerets
1 medium red sweet pepper, cut into strips (1 cup)
2 cups fresh pea pods, stings removed, or one 6-ounce package frozen pea pods, thawed
1 14-ounce can whole baby sweet corn, drained and halved crosswise
1 7-ounce jar whole straw mushrooms, drained
3 cups hot cooked rice noodles or rice

Directions:
1. Cut chicken into thin bite-size strips. Set aside.
2. For sauce, in a small bowl stir together teriyaki sauce, stir-fry sauce, and cornstarch. Set aside.
3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry onion in hot oil for 2 minutes. Add bok choy, broccoli, and sweet pepper; stir-fry for 1 minute. Add fresh pea pods (if using); stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from the wok.
4. Add half of the chicken to the hot wok. Stir-fry for 2 to 3 minutes or until cooked through. Remove chicken from the wok. Repeat with remaining chicken. Return all chicken to the wok. Push chicken from the center of the wok.
5. Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Add corn, mushrooms, and thawed frozen pea pods (if using). Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or until heated through. Serve immediately over hot cooked rice noodles or rice. Makes 6 servings.

FRIED POTATOES WITH OREGANO AND PARMESAN

1/4 cup extra-virgin olive oil
1 1/2 lb. Yukon Gold potatoes (about 5), peeled and halved lengthwise, then cut crosswise into 1/4-inch-thick slices
1 large onion, halved lengthwise, then sliced lengthwise (1/4 inch thick)
3/4 teaspoon dried oregano, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons finely grated Parmigiano-Reggiano

Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then add potatoes, onion, oregano, salt, and pepper and reduce heat to moderate. Cook, covered, stirring and turning potatoes over occasionally, until almost tender, about 10 minutes. Remove lid and cook, stirring and turning potatoes over 3 or 4 times, until browned and crusty, 8 to 10 minutes more. Add salt and pepper to taste, then transfer to a shallow bowl and sprinkle with cheese.

Makes 4 servings.

DOUBLE MISSOURI RECIPE

1 lb. ground beef
1 cup peas
4 medium potatoes
1 lg. onion (cut fine)
1 can tomatoe soup
1/2 tsp. salt & pepper to taste
1 cup water (rinse soup can)


Directions:

Brown...ground beef and onion
in skillet until brown.
Peel...and cut potatoes
Combine...potatoes, peas,
tomato soup and water in ungreased
casserole dish.
Add...beef and onion
Mix Well...and bake 1 hr. at 450
degrees

ROASTED CHICKEN WITH GARLIC

Ingredients:
4 boneless chicken breasts
4 tbsp. melted butter
4 tbsp. flour
4 tsp chili powder
12 unpeeled garlic cloves
3/4 c. dry white wine
3/4 c. chicken broth
1/2 tsp. dried sage

Directions:
Preheat...oven to 375
Combine...2 tbsp. melted butter,2 tbsp. flour,
and 3 tsp. chili powder in a small bowl.
Rub...mixture on the chicken
Sprinkle...with Lite salt and pepper to taste
Place...chicken in roasting pan,
scatter garlic around chicken.
Roast ...30 minutes
Remove... garlic to plate
roast another 10-20 minutes.
Peel...and mash garlic
Heat...2 tbsp. butter and 2 tbsp. flour
in saucepan over medium heat for 1 minute

Gradually stirring in broth and wine.
Add ...sage, mashed garlic
and 1 tsp. chili powder.
Bring to a boil...stirring occasionally
for about 8 minutes.
Reduce heat... and simmer for
another 3-5 minutes.
Transfer...chicken to platter and
serve with gravy
Salt and pepper to taste
Serves 4

Tomato Bacon Pasta Toss

Ingredients :
8 strips Tyson® Thick Sliced Hickory Bacon, diced
8 ounces uncooked linguine pasta
1 to 2 cloves garlic, minced
1/4 cups fresh basil strips
2 large Roma tomatoes, cored and diced
1/3 cups shredded Parmesan cheese
1/4 teaspoon pepper

Directions:
Cook pasta in large deep pot according to package directions; drain. Keep warm.
Cook bacon in large skillet over medium heat, stirring frequently, until browned. Remove from heat. Remove bacon with slotted spoon. Drain on paper towel. Reserve 3 tablespoons drippings in pan; discard remainder.
Add garlic to drippings in skillet and cook over medium heat about 30 seconds. Do not brown.
Combine garlic mixture, tomatoes, hot cooked pasta and pepper in large deep pot over medium-low heat; toss to mix. Add Parmesan cheese and basil; toss well to mix and heat thoroughly.

TIP: For richer, creamier pasta, add 1 beaten egg yolk with garlic mixture, tomatoes, pasta and pepper. Toss over low heat until egg is slightly thickened. Add Parmesan and basil; toss to mix and heat thoroughly.

Sour Cream Waffles

1 3/4 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter melted
1 cup milk
1/2 cup sour cream
3 large eggs
Maple syrup or jam, for serving

Heat a waffle iron according to manufacturer's directions. Lightly oil the grids. Meanwhile whisk the flour, sugar, baking powder, and salt in a large bowl to combine and make a well in the center. Whisk the melted butter, milk, sour cream, and eggs in a medium bowl until well combined and pour into the well. Whisk just until smooth; do not over mix.

Spoon about 1/4 cup of the batter into the center of each quadrant of the waffle iron and close the iron. Cook until the waffle is golden brown, 3 to 4 minutes. Serve the waffles hot, with the syrup passed on the side.

Makes twelve 4-inch waffles.

Roasted Chicken & Rice

2 cans cream of chicken soup
3/4 cup milk
1 1/2 cups uncooked rice
1/2 cup melted butter(divided use)
1 frying chicken, cut into pieces

Directions:

1. Preheat oven to 350 degrees
2. Combine soup, half of butter, rice and milk in a bowl and stir well.
3. Spread mixture into a lightly greased 9x13 baking pan.
4. Place chicken pieces over rice mixture.
5. Pour remaining melted butter over chicken, then sprinkle with salt & pepper.
6. Bake for about 1 to 1 1/2 hours, until chicken is done.

Brown-Sugar-Glazed Ham

Ingredients :

1 5- to 6-pound cooked bone-in ham (rump half or shank portion)
1-1/2 cups packed brown sugar
1-1/2 cups red wine vinegar
4 sprigs fresh mint (each sprig about 2 inches)
Green onions and leeks (optional)
Cracked black pepper (optional)

Preparation Stand:15 min.Bake:1 hour 35 min.Prep:10 min.
1 Preheat oven to 325 degrees F. If desired, score ham by making diagonal cuts 1 inch apart in fat in a diamond pattern. Place on rack in a shallow roasting pan. Insert meat thermometer. Thermometer should not touch bone. Bake until thermometer registers 125 degrees F. For rump, allow 1-1/4 to 1-1/2 hours; for shank, allow 1-3/4 to 2 hours.
2 Meanwhile, for glaze, in a medium saucepan stir together sugar, vinegar, and mint sprigs. Bring to boiling. Reduce heat. Boil gently, uncovered, about 30 minutes or until reduced to 1 cup. Remove from heat. Remove and discard mint. Brush ham with some of the glaze.
3 Bake ham for 20 to 30 minutes more or until thermometer registers 135 degrees F, brushing three more times with additional glaze. Sprinkle with pepper. Let stand 15 minutes before carving. (The meat's temperature will rise 5 degrees F during standing to the safe temperature of 140 degrees F.) Serve meat on a platter layered with green tops of uncooked leeks and green onions, if desired. Sprinkle with pepper, if desired. Bring any remaining glaze to boiling and serve with ham. Makes 16 to 20 servings.

BAKED RIBS WITH SPICY BLACKBERRY SAUCE

4 teaspoons chili powder
4 garlic cloves, minced
1 teaspoon salt
2 slabs baby back pork ribs (about 2 pounds)
2 1/2 cups fresh blackberries or frozen, thawed
1/2 cup ketchup
1/2 cup honey
1/2 cup minced peeled fresh ginger
2 tablespoons balsamic vinegar
2 teaspoons hot pepper sauce

Preheat oven to 400°F. Mix chili powder, garlic, and salt in small bowl; rub mixture into ribs. Place ribs on large rimmed baking sheet, meaty side up. Bake ribs 50 minutes.

Meanwhile, puree remaining ingredients in blender until almost smooth. Strain blackberry puree into heavy medium saucepan; discard solids in sieve. Cook puree over medium-high heat until reduced to 1 cup, stirring frequently, about 5 minutes. Season sauce to taste with salt and pepper.

Brush ribs with enough sauce to coat. Continue baking until sauce browns and forms thick glaze, about 10 minutes longer. Cut slabs between bones into individual ribs. Serve with remaining blackberry sauce.

Cowboy Brisket

4 pounds first cut beef brisket
3 cloves garlic, slivered
3 cloves garlic, crushed
4 large onions, thinly sliced
1 cup apple cider vinegar
1-1/2 tablespoons bacon drippings
1 cup strong black coffee
salt and pepper to taste
1/2 cup water

Preheat oven to 350°F.
With a thin, sharp knife, make slits in the meat and insert the slivers of garlic. Place the meat in a dish, spread crushed garlic and 1 sliced onion over the meat, and pour on the vinegar. Marinate for 6 hours at room temperature or overnight in the refrigerator, turning several times.

Heat bacon drippings in a deep, heavy skillet large enough to hold the brisket. Remove the brisket from the marinade and discard the onion and vinegar. Dry with paper towels. Brown the meat well on each side. Remove brisket to a platter.

In the fat remaining in the skillet, sauté the remaining onions until deeply browned. Pour in 1/2 cup coffee. Bring to a boil, stirring and scraping the bottom of the skillet to loosen the browned bits.

Spread the onions and liquid from the skillet in a shallow baking dish. Place the brisket on the onions. Sprinkle with salt and freshly ground pepper. Pour in the remaining coffee and water. Cover tightly with heavy-duty aluminum foil and place in oven.

Roast at 350°F for 30 minutes. Reduce oven temperature to 250°F and roast for an additional 4 hours or until meat is very tender.

Let brisket rest for 20 minutes before slicing. Slice the brisket across the grain. Skim the fat from the pan liquid, and return the meat slices to the pan. Makes 6 to 8 servings, depending upon appetites.

Quick, Easy -N- Fast Hungarian Pork Recipe

3 lbs. pork tenderloin
6 T. butter
3 large onions thinly sliced
3 - 4 T. paprika
3 T. caraway seed
2 C. canned tomatoes
1/2 C. red wine
1 C. sour cream
1 package spinach fettuccini

Melt butter in a large skillet. Slice tenderloin into thin slices and brown. Remove from pan and set aside. Add onions and slowly brown, about 15 minutes. Add spices, tomatoes and wine. Cover and cook for 30 minutes.

Cook fettuccini according to package directions. Rinse and drain well.

Add the tenderloin back to the pan and stir in the sour cream. Blend and heat thoroughly, but do not boil. Serve over fettuccini.