Vegetable Recipes

6 potatoes
1/4 cup Parmesan cheese
1/4 cup flour
salt
pepper
seasoned salt

Put parmesan cheese and flour in a zip-lock bag and shake. Add seasonings to taste. Peel 6 potatoes and cut lengthwise and then shake in bag of flour-cheese mixture. Place in 9x13 pan. Melt 1/3 cup butter and pour over potatoes. Bake for one hour at 350 degrees.
Serve with Ranch dressing. 20051114

Grilled Asparagus with Mozzarella

retiredandjustnuts

Comments & Suggestions on Recipe Archive

Lemon Vinaigrette:
4 tbsp. fresh lemon juice
1 small shallot, finely chopped
1 tbsp. finely chopped parsley
1 tsp. finely chopped oregano
1/4 cup olive oil

Mix all ingredients together and set aside.

20 large asparagus stalks
Olive oil
Salt and pepper to taste
1/4 lb. fresh Mozzarella, cut into 1/2-inch slices

Preheat grill. Place asparagus in a large sheet of aluminum foil. Brush asparagus with olive oil, and season with salt and pepper to taste. Close the foil, leaving head space. Grill for 3 to 4 minutes or until just tender. Divide the asparagus among four plates and immediately top with a slice of cheese. Drizzle with the lemon vinaigrette.

Crispy Mashed Potato and Scallion Cakes

Spar V

Crispy Mashed Potato and Scallion Cakes

Crispy Mashed Potato and Scallion Cakes

Yields 6–8 cakes

Hmmm…crispy, cheesy, with a hint of scallion. These cakes are a great way to use excess mashed potatoes and a yummy accompaniment to any meal. Or make them a little larger and flatter then top with grilled leftover turkey and gravy. From Mischa Conner, a Whole Foods Market chef in Chicago, IL.

1/2 cup leftover mashed potatoes
1/3 cup shredded Parmesan cheese
3/4 cup breadcrumbs
1 egg
2 scallions, trimmed and minced
chopped fresh parsley, to taste
3 TB flour
1/3 cup canola oil
To prepare the potato cakes, mix mashed potatoes with shredded Parmesan. Add half of the breadcrumbs, egg, scallions and parsley to the potato mixture. Stir to mix well and set aside. Form the potato mixture into 4-inch cakes about 1/2 inch thick. Mix the remaining breadcrumbs and flour together. Coat both sides of potato cakes with breadcrumb and flour mixture evenly.

Heat oil in a large non-stick skillet over medium-high heat - the oil is ready when you drop a small amount of flour and crumb mixture and it sizzles in the pan. Sauté the potato cakes in the pre-heated oil 4–5 minutes per side, until light brown and crispy. rain the potato cakes and pat with a paper towel to remove excess oil. Serve warm with applesauce or chive oil. 20051104

Butternut Squash Risotto

Spar V

Butternut Squash Risotto

The golden flesh of the butternut squash lends this risotto color and a touch of sweetness. A crisp side vegetable, such as lightly steamed asparagus or broccoli, adds texture and combines to create a warm, hearty winter meal.

Serves 6
1 butternut squash, about 1–11/2 lb
1 tsp tamari
5–6 cups chicken or vegetable broth
4 TB butter, divided
1/2 medium onion, chopped
1 shallot, chopped
11/2 cups Arborio rice
1/2 cup white wine
3/4 cup Parmesan cheese, grated
Salt and pepper, to taste
Fill a pot with a steamer basket with 2 inches of water and turn heat to high. Cut squash in half and remove seeds, stem and peel. Cut the squash into 1-inch pieces.
When water in pot is boiling, place squash in steamer basket above water and steam for about 4 minutes; then, sprinkle squash with one teaspoon of tamari. Continue steaming until squash is entirely tender, about 6 to 8 minutes more, and set aside.
Heat the broth in large saucepan on medium-low heat.Melt 2 tablespoons of the butter in a separate large saucepan over medium heat. Add onion and shallot and cook until translucent. Add the rice and stir to coat with butter, onions, and shallots. Add wine and ½ cup of the warm broth. Stir until most of liquid is absorbed.
Add another 1/2 cup of broth and stir until most of liquid is absorbed. Continue this process until the rice is tender, cooked through, but is still somewhat firm, around 20–25 minutes total. Add remaining 2 tablespoons butter, Parmesan, 3 cups of the cooked squash (more or less to your taste) and stir to combine. Season to taste with salt and pepper and serve warm.
Nutrition Info
Per serving (8 oz-wt.): 230 calories (60 from fat), 6g total fat, 4g saturated fat, 6g protein, 34g total carbohydrate (3g dietary fiber, 3g sugar), 15mg cholesterol, 240mg sodium   20051104

For asparagus and broccoli I steam it in a tad of water for a minute and then when the water is gone I add a little GOOD olive oil and lemon oil & some chopped garlic if you wish. Lemon oil is good on a low carb diet. Lemon juice has carbs, the oil does not. It can be hard to find I got mine at Williams & Sonoma. You only need a few drops, I use an eye dropper, so it will last you forever. It smells wonderful and makes veggies taste great! We eat asparagus and broccoli LOTS! I have lost 75 lbs and been eating low carb for 19 months now - and forever!  20041008

Trim the asparagus stems eliminating the woody bottoms. Take a piece of foil that will accommodate laying your asparagus spears side by side and then covering and crimping. Spread soft butter on the entire piece of foil (except where you will be crimping shut on the edges), shake your favorite garlic salt, lemon pepper spices etc. all over the butter. Now lay your spears down, crimp the foil on all three sides. Cook over a low grill or in the oven on a cookie sheet for about 10 minutes or until al dente (or however you prefer your asparagus). No mess, just throw away your foil - AND you have created a wonderfully flavored vegetable dish!

When the asparagus is just about done, put Provolone or Swiss cheese over them and leave in broiler until melted - watch carefully!

Place trimmed Asparagus on a shallow pan side-by-side.  Drizzle with olive oil.  Grind on coarse fresh pepper and broil 3 inches from flame or electric element.  These go quickly, so keep a watch on them. 

Blanche your Asparagus for a few minutes (boiling heavily salted water couple of minutes, take out and shock in cold water, drain). Then take some butter and throw in skillet and create a browned butter throw in asparagus stir and add a good bit of salt. That is the most awesome way I have ever had Asparagus.

Steam fresh Asparagus till almost done, lay tight in a baking dish side by side, and butter heavy. (Real Butter) put under broiler for a minute or so and the butter goes right into them. sooo good!!

Preheat oven to 450 degrees. Place uncooked asparagus on flat stone or baking sheet. Spritz with olive oil. Sprinkle with garlic powder, sesame seeds and sea salt. Bake for about 20 mins or until they have a little crunch.

Cook your asparagus on an indoor grill (like the Geo. Foreman or Hamilton. Beach). Spray with Pam and grill it and then when it's done, then sprinkle with Parmesan cheese and drizzle a little bit of butter over it.

Cook the asparagus the way you like, then add sliced hard boiled eggs. The eggs take on the flavor of the asparagus and stretch it farther. Just add the hard boiled sliced eggs at last minute to warm up. Use salt and pepper with butter.

Place spears in a single layer in oven-proof baking dish. Drizzle with olive oil (you can be stingy), and season with fresh-ground salt and pepper. Roast at 375 degrees until tender. This has become my favorite way to prepare asparagus.

Roll out a square of 'puff' pastry and place on a baking tray prick all over the pastry except for maybe the 1/2 inch boarder. Bake the square or rectangle for 15 mins at gas 375. Remove from oven and place the asparagus on the pastry, 1/2 facing one way 1/2 the other so when cut everyone gets some tips. Cover with 2 or 3 cups of hard cheese (sharp cheddar is good) and season ( easy on the salt as the pastry and cheese has some in) then bake for 15 20 mins in the oven until the asparagus is done to your taste.

Yield: 4 servings
1 pound fresh asparagus spears
1/2 teaspoon salt
3 tablespoons pine nuts
1/2 teaspoon dried whole basil
1/4 cup olive oil
1/2 teaspoon dried whole oregano
1 tablespoon fresh lemon juice
Pepper, freshly ground
1 clove garlic, crushed
Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving platter.
Sauté pine nuts in a small skillet over medium heat 2-3 minutes, until browned. Set aside.
Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend. Cook over medium heat for 2 to 3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let stand to room temperature before serving.

• 2 (14- to 16-ounce) canned black beans, drained
• 1 (14- to 15-ounce) can diced tomatoes
• 1 ½ to 2 cups frozen or canned corn kernels
• 1 cup jarred salsa (any heat level)
• ½ cup chopped green bell pepper
• 2 minced garlic cloves
• 2 teaspoons ground cumin
• 10 (7-inch) flour tortillas, cut in half
• 2 cups (8 ounces) shredded Cheddar or Mexican-blend cheese

Heat oven to 400 degrees.

Bring beans, tomatoes, corn, salsa, bell pepper, garlic and cumin to a boil in a saucepan. Reduce heat and simmer 5 minutes.

Spoon 1/3 of bean mixture in a 9-by-13-inch baking dish. Top with half the tortillas, overlapping as necessary. Scatter half the cheese on top.

Spoon ½ the remaining bean mixture over the cheese. Top with the remaining tortillas and then the remaining bean mixture. (Reserve remaining cheese.)

Cover with foil and bake 15 minutes. Uncover, top with remaining cheese and bake until it melts, 8 to 10 minutes. Let casserole rest 10 minutes before cutting. Makes 6 servings.

[btw...used an 8 1/2" x 11" dish & cut 4 tortilla's (9") in 1/4's...that way the right angle of the tortilla's fit nicely in the corners of the dish.

also, I left out the garlic & green pepper & browned cheese in oven for at least 20 mins, make sure you let it rest for at least 20 mins...cuts like lasagna]

Per serving: 500 calories (30 percent from fat), 16.8 g fat (8.9 g saturated, 5.7 g monounsaturated), 39.6 mg cholesterol, 22.8 g protein, 65.1 g carbohydrates, 10.2 g fiber, 1,027.1 mg sodium.

1 pound fresh green beans, trimmed, washed and cut into 1-inch pieces
1 envelope dry onion soup mix
1 cup water
3 tablespoons melted butter
1/4 cup toasted slivered almonds
3 tablespoons grated Parmesan cheese

Directions for green beans:
Combine green beans, onion soup mix, and water. Cook over low heat until green beans are tender. Drain and spoon green beans into serving dish; stir in butter and almonds. Top green beans with Parmesan cheese.

This simple side dish is a perfect match for steaks. Goes perfectly with any meal.

Fresh green beans, with ends trimmed-use amount appropriate for desired servings         
Butter (as a rule, 1 T per 2 servings of beans)         
Fresh garlic (minced/crushed amount varies-but as a rule, I use 1 large clove per 2 servings of beans)         
                 
1.Steam green beans until tender-crisp.         
2.Melt butter in pot big enough to hold green beans.         
3.Add garlic and heat until you can smell the garlic.         
4.Remove pan from heat and add green beans to pot.         
5.Coat beans with butter/garlic.         
6.Serve as a side dish.

5 slices bacon
1 10oz pkg frozen green beans
1/4 small onion chopped
fresh garlic chopped to taste

Cut bacon into strips and sauté 'till slightly browned. Microwave beans for a minute or two to defrost. Add onion, garlic and beans, and sauté till beans are done , slightly browned, and bacon is nearly crisp. You can add sliced almonds, if desired.

1 can cut green beans
2 slices bacon
1 small onion sliced
dash of red pepper flakes
salt and pepper to taste
    Put bacon in sauté pan. Cook until limp. Add onions and sauté until onions are soft and bacon is crisp. Add green beans, pepper flakes and cook until beans are heated through. Add salt and pepper to taste. Makes two generous servings.

After slicing the green beans (2 cups, chopped) in about 1 inch pieces, I rinse them and microwave for 2 minutes. While beans are nuking I'm frying up a few pieces of diced bacon. Add beans to bacon and bacon grease, stir around over medium heat. When starting to brown, add a couple cloves of chopped garlic and continue stirring. Add 1 teaspoon soy sauce and 1/2 teaspoon sugar. (or if you are on Atkins, 1/2 packet of Splenda)

1 large can french fried onion rings.
2 cans french style green beans. (drained).
1 can cream of mushroom soup.
8 to 10 slices cheese.
bacon bits
cayenne pepper

In a 2 qt. casserole dish, empty 1 can of drained green beans,
sprinkle with a little cayenne pepper and bacon bits.
Spread on 1/2 can of mushroom soup.
Add a layer of sliced cheese.
Repeat with second can of beans, soup and bacon bits, pepper & cheese.
Top with can of onion rings.
Cover with foil and bake @ 350 deg. for 45 min.
Uncover and bake 15 min. more.

I have been doing this a bit differently.  In a pot put in enough water to cover the beans but don't put the beans into the water. Bring water to boil add bacon and onion as your taste requires when the bacon and onion is about done trim beans and cut about 1 in. pieces and add to water . When beans are tender drain and serve.

I like to take a couple of pounds of green beans along with a ham shank and just let it cook in the crock pot all day...an hour or so before eating just throw a bunch of small red potatoes in with them. Nothing else is required for dinner. Well, maybe some cornbread.

The only way I like green beans is to sauté onions in bacon, add a can of green beans, can of slice white potatoes and garlic powder. Delicious. The garlic powder sets it off.

Here in the South, where we cook everything till it is falling apart, we just add some uncooked bacon or a "chunk" of ham to the beans as they simmer.

Fry a few pieces of bacon, put green beans in water, added the bacon and a bunch of small potatoes. We grew everything then, even the pork so it was a staple.

Simple and easy.

We use turkey bacon now...and small red potatoes but the process is the same.

A few years ago, Sunset Magazine had this recipe:

• 1 Onion, peeled and finely chopped
• 1 Clove garlic finely chopped
• 2 oz. bacon finely chopped
• 1 1/2 lbs. green beans, ends trimmed
• Salt

In a 10-12 inch skillet over high heat frequently stir onion, garlic and bacon until onion is lightly browned. (approx. 5-8 minutes). Keep warm or cover and chill if doing 1 day ahead.

Bring 3-4 qts. water to boil over high heat. Add beans and cook uncovered until tender-crisp when pierced. 6-12 minutes, depending on variety of beans. Chill if making ahead. Otherwise put in shallow dish to serve.

Sprinkle onion mixture over beans, add salt to taste.

Serves 6: 3.7g fat/86 cal. per serving.

I like to fry up a little bacon (ok about half a lb), blanch the green beans to retain their color, and then stir fry the cooked bacon and greens together, with just a little bacon grease. I like my veggies on the firm side, do I don't boil them.

It isn't hard but it's mostly to taste.

Fry some bacon. for an iron skillet full of green beans, use 3-4 pieces of bacon, cut in half or thirds.
when the bacon is about done, add some onion. half a big one or one whole small one, rings or diced. fry them a little.

Don't drain the grease. or, if you're health minded, drain the grease
Add some water.. half cup...and then the green beans, as much as the skillet will hold with a lid on top.
season with salt/pepper.
(I use lemon pepper and garlic powder, no additional salt.)
Then simmer until the beans are done but still firm.

Alternative recipes:
Less green beans and add a couple of potatoes, quartered.
or
add a can of diced tomatoes....don't add the water

Simply boil them until crisp tender and enjoy. Cooking the beans with a few bits of bacon will enhance the flavor and help you with the fat craving! Cold green beans with a light vinaigrette dressing makes for a great taste too.

Sauté the beans in a little olive oil (good fat), garlic and some savory or basil and enjoy. Or find you some new potatoes to go with those beans and have a real treat.

You may also want to try them with mushrooms. Simply sauté some sliced mushrooms in a little butter or olive oil (you can use some garlic here too if you wish) and then add in the beans which have been blanched. Season as you wish, toss together and serve.

Green Beans are good with toasted almonds (either slices or slivered). Sauté the almonds in a little butter or olive oil until golden and stir in the blanched beans. Season, toss and serve.

Boil Green Beans with a little salt, a pinch of sugar and some red potatoes. Eat with a big slice of onion and cornbread. yum yum.

Trim ends of beans. Put'm in a skillet with chicken stock, pat of butter, fresh, finely chopped sage and some zest from a lemon. Cook to taste (Lid on part time and off when finishing up and letting last of liquid boil off.) I sometimes put a dollop of white wine in also. The sugar gives'm a nice glaze when the liquid's all gone.

1 lb. fresh tender green beans (if not too tender, you can "French" them or cut them diagonally)
2 TB peanut oil
1 tsp. minced or grated fresh ginger
1 clove minced garlic
2 TB water
1 TB soy sauce (I use Kikkoman Lite, low-salt)
1 tsp cornstarch
1/2 tsp brown sugar
1/2 tsp sesame oil
1/4 tsp red pepper flakes, or to taste

Cut the beans or leave them whole. Steam them until barely tender, about 5 minutes. Drain and set aside.
In a sauté pan, put the peanut oil, ginger and garlic and sauté 30 seconds. Add the beans and cook 5 minutes.
Combine the rest of the ingredients, stir to blend, and add to the beans; stir over the heat 30 seconds. Serve immediately.

Cook green beans with beef or chicken broth instead of bouillon cubes.   Fresh New potatoes go well with these as well.

Ingredients

(4 servings)
Green Beans with tips cut off
1 ea Beef bouillon cube
1/3 c ;water, boiling
1 ts Dill weed or dill seed
2 tb Butter

Instructions

Place green beans in saucepan with boiling water, bouillon cube, and dill. Cover; bring to a boil. Reduce heat and simmer for 10 minutes or until tender. Drain. Stir in butter and serve.

This recipe is really good. I first had it at a friends house and I have been making it ever sense. I sometimes add carrots. I am sure you can add anything.

2 pounds fresh broccoli
1/2 cup water
1/4 cup peanut oil
2 cloves garlic, minced
1 teaspoon salt
1/8 teaspoon pepper

Wash broccoli; split ends of large stalks lengthwise into halves or quarters, depending on size. Place in large skillet; sprinkle with water, peanut oil, garlic, salt and pepper. Cover tightly; cook over very low heat 20 to 30 minutes, or until stalks are tender, turning broccoli several times during cooking. Serves 4.

Shred cabbage and pack in jars.
Add 1 tsp. salt to pint jars and 2 tsp. salt to quart jars.
Fill jars to within 1/2 inch of top with boiling water.
Clean rims and seal with clean heated lids (and rings).

That's all there is to it. In about a week or more there will be very good sauerkraut.
by Sharon Dellinger, http://www.sauerkrautrecipes.com/recipe10690.shtml

1 tsp. salt per quart of cabbage
Shredded cabbage - very fine
mix with salt.
Mix and knead with hands to form brine.
Put into jars, shaking down, but not packing tight.
fill jars with boiling water, remove air bubbles, and seal.
Process in boiling water bath for 30 minutes.
Keep in warm place, will be ready in two weeks.
from Stacy Watson http://www.mountain-breeze.com/kitchen/canning/40.html

3 Italian sausage links (I used hot sausage)
1 T olive oil
1 small onion diced
1 tsp. minced garlic
1/2 cup white wine
1/2 cup chicken broth
1 15oz can of Cannelli beans (I used Progresso brand)
1 head of kale, sliced into 1/2 inch slices.
Fresh parmesan cheese

Wrap sausages in paper towel and microwave for 2 minutes. Remove and slice into 1/4 inch rounds.
Add olive oil to a large sauté pan and add onion and garlic. Cook for 1-2 minutes. Add sausage and cook until sausage is browned and onions are very soft. Add kale, beans, and wine. Cook until wine evaporates. Add chicken stock and cover. Cook over med-low heat for about 20 min or until greens are very soft and tender. Mash some of the beans with a fork. Stir well and season with salt and pepper to taste.
Divide between two plates and top with fresh grated parmesan cheese.
Makes two generous servings.

One way to fix the long beans is this: Wash beans, trim ends off, and cut into 2" lengths, straight or on the diagonal. Char, sweat and peel a red pepper; cut into strips the same size as the beans. Slice about 4-5 green onions thinly. Heat a skillet over medium-high heat until hot, then add two tablespoons of peanut oil and heat until it shimmers. Throw in the beans and sauté, stirring, for about a minute, then add the onions. Sauté for about three or so minutes more, stirring all the while. Add in the peppers. Add about three tablespoons of Hoisin sauce and a teaspoon of "Five-spice" powder and toss together.

 Serve warm or at room temperature.

Most folks don't cook squash on the barbie but trust me this is wonderful. Most who try it will finish the squash before the steak.

cut summer (yellow) squash in half long ways.
melt 1 stick real butter in a bowl.
add 1 heaping tablespoon GRANULATED garlic.
put squash on grill over low heat.
coat liberally with garlic/butter mixture.
sprinkle with salt/fresh ground black pepper to taste.
cook 25-30 minutes turning and basting often
when the meat is almost mushy they are done.

You will be revered as the best d..n squash cooker in the world!
also works well with zucchini and eggplant but they require longer cooking times.

Take a head of white cabbage, chop it up in cubes (the size of dice), take equal amount of potatoes, chop them up in same size cubes. Dump it all in a pot with boiling water so that everything is covered with water, reduce heat. Let simmer until everything looks like something you don't want to eat. Add a dash or two of caraway seed.
In butter, brown a minced onion until golden, add 2 tbsp. of flour, stir until you have a lumpy mass. Add that to your cabbage/potato pot to thicken. Season with salt and pepper. This dish tastes better the next day, outrageously good after 2 days and irresistible after 3 days.

These are the best black-eyed peas I ever ate. The recipe is a bit fussy, but don't cheat and leave anything out. You'll be glad you did it right.
  
2 cups dry black-eyed peas
4 cups water
Boil the peas 5 minutes. Turn off the heat and let stand 1 hour. Then rinse them, cover with more water and cook till tender.

1 small onion, diced
1 clove garlic, minced
1 TB. butter
Sauté the onion and garlic gently in the butter until tender. Set aside.

1/3 lb. salt pork--cut in very small cubes and fry out.

1/2 cup (dry measure) soup macaroni, cooked and drained
1/2 cup (dry measure) rice, cooked and drained
1 TB. maple syrup
4 tsp. sugar

Add the pork to the beans with the onion and garlic, maple syrup and rice and macaroni. Add a bit more butter and cook over very low heat until nearly dry. Season with plenty of freshly ground black pepper and a very little salt.
Warning: this will put on the pounds faster than anything you ever put in your mouth, and is so addictively good I have found myself eating it cold out of the container in front of the open fridge.

1 cup dried black-eyed peas
4 cups water
1 onion (chopped)
1 small bell pepper (chopped)
2 cloves garlic minced fine
2 or 3 pieces of salt meat, tasso, or sausage
salt and pepper to taste

Soak dried peas overnight in water with 1 teaspoon of soda.
In the morning drain black-eyed peas, add 4 cups water, put on low fire and let cook slowly. Add seasonings and salt meat, tasso, and let cook till peas are well done.

Recipe via Meal-Master (tm) v8.02

Categories: Vegetables
      Yield: 8 servings

    1/2 lb Black eyed peas, dry
    Water to cover
    1/4 c Onion; chopped
      1    Garlic clove; minced
    1/2 c Rice
    1/2 c Ham, cooked
    1/2 t Salt
    1/4 t Pepper
      1 t Oregano, dried; crushed
      1 ds Cayenne
      1 T Oil
      1    Bay leaf

Calories    per serving: 157 Fat grams per serving: 6 Approx. Cook Time:
1:00

Wash peas; add five cups boiling water. Parboil three minutes. Remove from
heat, cover and soak four hours. Drain and rinse peas. Sauté onion and
garlic in oil until onion is tender. Add soaked peas, ham, 1 1/2 cups
water and seasonings. Bring to a boil. Reduce heat and simmer, covered,
until beans and rice are tender (approximately 25 to 30 minutes). Remove
bay leaf before serving.

Two cans BEPs, drained
2 cups chopped cooked ham
1 medium onion, chopped
2 Tbsp butter
1 tsp seasoned salt
1 tsp black pepper
1/2 tsp cayenne
1/2 tsp garlic powder

Sauté onion and butter until onions are almost tender. Add beans, ham and all the spices. Cook over med heat until thoroughly heated.

Fold in hot cooked rice. (I used packaged yellow rice, and it was great)

Have just made the ham stock. Soak black-eyed peas overnight in water. Cook slowly the next day in some good ham stock flavored with onion and red pepper (to taste, of course). Serve with greens, cornbread and the "pot likkor". In a pinch you can use frozen black eyed peas and the cooking time is considerably less. Personally, I like to cook the peas and greens together and serve hot sauce on the side.

Soak Black-eyed 4 hours, or late night to early next AM.
Cut up some...salt pork...jowl...thick bacon...or smoked Ham and brown in a skillet, add some chopped onion to it about 5 minutes before it's done. Drain off the grease and add to soaked, cleaned, drained beans. Add cold water to cover and slow cook, stirring and adding hot water as needed. Takes 4 -6+ hours slow cooking depending on quantity. Reserve seasonings until almost done. (salt, pepper, touch of garlic powder, a bit of Tony Chachere's Cajun seasoning)

The thread by Becolette on Pea Salad reminded me of this very good dish my daughter dreamed up when she was out of vegetables. Great for camping as it uses canned peas. (Do NOT use fresh or frozen; the peas will toughen!) Then all you need is an onion.
Dice the onion and sauté it in a little vegetable oil in a frying pan until it is tender but not brown. Grind in a lot of pepper and a little salt and add a small amount of butter. Drain the liquid from a can of peas and add; let simmer until good and hot. Makes a very tasty accompaniment to meat of any kind.
I've been known to put this into a soup bowl with a slice of cheese on top and eat it for a light supper.

Here is a recipe that has been in my family for years. It is creamy and full of cheese, not your everyday mashed potatoes. I hope you enjoy this family recipe and make it yours.

5 large baking potatoes baked
1 cup cubed Velveeta cheese
1/2 cup milk
1/2 cup sour cream
1/4 cup margarine
2-3 tablespoon chopped onion
salt to taste

Bake potatoes till tender. Cool and peel the skins from potatoes and then grate potatoes into baking dish, add cheese, milk, sour cream, margarine, onion and salt. Mix together and bake covered at 375 until warm through . About 30 minutes or more.

l large head of cauliflower, cut into small chunks
2 cups diced celery
1 cup dices red onion
2 cups mayonnaise
1/4 cu cider vinegar
1 teaspoons salt
4 pks Splenda
1/2 teaspoon pepper
4 hard-boiled eggs, chopped
-Cook cauliflower in microwave safe casserole, add 1 tablespoon of water, cover, cook on high for 7 minutes, let sit covered for another 5 min.
-Drain cooked cauliflower and combine with celery & onions
-Combine mayonnaise, vinegar, salt, Splenda & pepper. Pour over vegetables and mix well. Mix in chopped eggs last. Chill & serve.

Here is a recipe the you can cook on the BBQ out camping or at home. Makes for a quick clean up and a easy side dish.

1- 2 teaspoon vegetable oil
8 red potatoes peeled or unpeeled, cut into small cubes
1 onion, finely chopped
1/2 cup butter, cubed
1/2 cup shredded Swiss cheese
1/2 cup parmesan cheese
1/2 teaspoon garlic powder
salt and pepper

Brush a large sheet of heavy duty foil with oil or cooking spray. Place potatoes and onions in center of foil, add butter, Swiss cheese, parmesan cheese, garlic powder, salt and pepper, mix gently. Fold and seal foil, double wrap with heavy duty foil.
Grill over hot coals for about 25 minutes per side or until potatoes are tender.
You can make individual packets for each person eating and it will speed up cooking time some.

Here's a twist to this recipe that we do.

Cut the tatoes into 1/4" boulons (disks) and same with (small) onions.

Place coat the onion circles with melted butter and all the seasonings, and place circles between each tato slice (trying to keep the tato oriented as one giant tato).

Drop the cheese in between the tato slices as well. Wrap tightly in sprayed heavy foil. Cook until everything smells good.

Great with Steak!

All of you on low carb diets, trust me with this one. It's really, really, good.

1 head fresh cauliflower
1 can chicken broth
4 T. butter
1 teas. salt
3 T. heavy cream
2 teas. mayonnaise
salt & pepper to taste

Clean cauliflower and separate from stalk. In 3 qt. pot, add cauliflower, chicken broth and salt. Simmer covered until tender, about 20 minutes. When tender, drain broth and immediately add remaining ingredients except additional salt and pepper. With potato masher, mash until desired consistency. Season to taste.

Here is a good recipe to feed a crowd out camping. Can be cut down to feed a smaller family.

1 lb. bacon
3-4 onions
5 lbs. potatoes
1 lb. cheddar cheese grated
1 pt. sour cream
salt and pepper

Cut bacon in 1 inch pieces and fry until very crisp in a 12 inch deep Dutch oven. While bacon is cooking, peel and cube potatoes (approx. 3/4 inch cubes) and chop onions. Remove bacon from oven and set aside leaving bacon grease in the oven. Add onions to the bacon grease and cook till the onions are clear. Add potatoes, bacon, salt and pepper to taste and stir to coat the potatoes with bacon grease. Place the lid on the oven and cook for one hour at 350 degrees. Carefully fold in grated cheddar cheese and sour cream. Serve

1/4 cup Butter
1 Can Cream of Mushroom or Potato Soup
1 Cup Sour Cream
1/2 teas. Salt
1/4 Teas. Pepper
3 Green Table Onions Chopped
2 Cups Cheddar Cheese Shredded
Mix ingredients
1 pkg Frozen Hashbrown Patties

Place Hashbrowns on bottom of Sprayed (pam) pan and spread mixture on top. Bake 350 1 hour or until golden brown.

.1 lbs. Bacon
1 lbs. Sausage
2 onions
seasoning salt
cook the bacon and sausage, then fill the rest of the oven up with sliced potatoes.
Cook until the potatoes are done. 20041008

Everyone loves them, with or without the sour cream. 

I boil/steam fresh cauliflower. in a bit of water and drain. Then whip them and add the butter, sour cream, chives, salt and pepper or leave them plain for people to dress at the table.

I make cauliflower all the time and just use the frozen type in 16 oz. bags. I get a 9 x 13 glass dish, throw in the frozen cauliflower, nuke it until it is cooked through. Then drain it really well, or pat it dry with a towel. Then I either cut it up into smaller pieces, or mash it for a different consistency. Add a bit less than 1 cup of sour cream, about 8 to 12 oz. of sharp cheddar, about 1 bunch of chopped scallions. Then I mix that all together in the 9 x 13 glass dish, and once again sprinkle the top with additional sharp cheddar and top with more scallions. Bake it for about 1/2 hour. I too sometimes leave too much water in it, but it is good anyway. So I'm more careful once the cauliflower is nuked to get rid of excess liquid that comes from it. My husband, who is not a vegetable lover, absolutely loves this, and it gets nice and brown on top. I use 2 packs of cauliflower, but obviously, you can alter the recipe.

1 cauliflower
1 cup grated cheddar cheese
1/4 cup mayonnaise
2 tsp Dijon mustard
1/2 tsp cayenne pepper
1/2 tsp salt

Wash cauliflower and put in a pie plate with 1/2" water. Cover and microwave for 10-12 minutes.
While cauliflower is cooking, preheat the broiler. Grate the cheese and mix with the other ingredients.
Remove cauliflower from microwave. Cover the top & sides of the cauliflower with the mixture and broil until cheese melts and begins to brown.
Cut into sections to serve

Cut one cauliflower into little pieces just like you would do with broccoli. Bring enough salted water to a boil to cover the cauliflower. I like to add some chicken broth to the water to give it some extra taste. Add cauliflower and reduce to medium heat. Simmer for about 10 min or until cauliflower is medium tender. Poor through colander but save the "cauliflower water". Set cauliflower and water aside. Melt butter (for 1 med sized cauliflower, I'd use about 3/4 tablespoons), stir in about 3 tablespoons of flour until you have a nice yucky gooo. Now you add your cauliflower water, not all at once. Keep stirring. Once you have a nice consistency (not too watery, not too thick), add your cauliflower and simmer on low heat for another 10 minutes. This is how my mom would serve it along with German meatballs or maybe bratwurst and salt potatoes.
I like to add cheese to the sauce, lots and lots of cheese.

Chop up two onions, two stalks of celery and a green pepper. Cook on medium heat in a little olive oil and a TBS of butter until the onions are clear.......add sufficient flour and stir to make a paste.
Add milk and stir constantly over low heat to make a smooth white sauce. Salt and pepper to taste. Turn off heat.
Meanwhile, cook and drain a 16 oz. bag of cauliflower florets. Return to large saucepan.
Pour white sauce into florets and mix well.
Pour into well buttered casserole dish and add one egg - mix gently.
Put some butter pats on the top and bake uncovered at 350° for about 1/2 hour.

Ingredients: equal amount of diced carrots and potatoes.
1 medium size onion, chopped
butter 3 tbsp, flour 4 tbsp
chopped parsley (doesn't have to be fresh)
1/2 clove of garlic, pressed
bring salted water to boil, add taters and carrots. Simmer over medium heat until the potatoes become sort of mashed up.
In small sauce pan melt butter, glaze onions, stir in flour. you should have a consistency like heavy cookie dough. Dump the mix in your carrot/tater mix, turn up heat. This will thicken it up. Last, add your pressed garlic and parsley.

This tastes better the next day. My folks back home put this on a slice of dark pumpernickel bread for a quick snack.

I think this (corn maque chou) recipe will go good with the oven fried chicken.

12 ears of tender fresh corn OR 3 cans drained whole kernel corn.
1 large chopped onion
1 green bell pepper (chopped)
1/4 cup Ro-tel tomatoes
1 clove minced garlic
cooking oil
Seasoning

Cut corn off the cob and scrape cobs to get all the juice Or
in a large skillet, black pot, Dutch oven. Add 3 tablespoons of cooking oil. Add 3 cans drained whole kernel corn or the corn you scraped. Add 1 chopped onion, and chopped bell pepper and garlic, Season to taste, but I like it hot. Cook on medium until corn starts to brown. Add a little water and Ro-tel tomatoes. Cook down for about 30 minutes, Stirring often.
This is great with everything!!

Take sliced Eggplant and coat them olive oil and then dip them in bread crumbs. Fry slices in olive oil with skin on. Have a good red sauce made up, with or without meat (I like Italian sweet sausage, fried, drained and mixed into the sauce). Put a little sauce into the bottom of a deep ovenproof baking dish. Then a layer of the fried eggplant (assuming you have not eaten it all...), then a good layer of grated or thin sliced mozzarella and a tablespoon of freshly grated Parmesan. Repeat until the dish is nearly full, ending with a good layer of sauce. Bake at 350 F for 50 minutes and sprinkle with a good amount of Parmesan. Bake for another 10 minutes.
Allow to cool and rest for 15 minutes before serving. Food for the gods, and even better the next day. Freezes very well, too.

This can be made way ahead and will dress up any holiday meal. Leftovers? Even better!

2 firm eggplants
2 eggs, beaten with a tablespoon of water
Italian flavored crumbs
olive oil

Peel the eggplant or not, as you prefer. Slice about 1/2" thick. Dip in the beaten egg and then in the crumbs. Fry in hot olive oil until tender and golden-brown, drain on brown paper.

Using your favorite Italian red sauce, with or without meat, layer in a deep large casserole with plenty of grated mozzarella cheese and about 1 Tbs. grated Parmesan on each layer. Start with sauce on the bottom, eggplant, mozzarella, Parmesan, and repeat, and end with a generous amount of sauce on top. Garnish with parsley for a festive look.

Set oven to 350 F and bake for an hour. Better to let it stand 1/2 hr before eating.
Serves 8 to 10 as a main dish, more as a side.

Chop up two onions, two stalks of celery and a green pepper. Cook on medium heat in a little olive oil and a TBS of butter until the onions are clear....... add a jar of your favorite spaghetti sauce and 1/2 tsp each of basil and oregano. Let simmer while you do the eggplant:
Dip peeled slices of eggplant first in beaten egg and then in Italian-flavored crumbs and fry in olive oil until tender, drain on brown paper bags.
Turn your oven to 350 F. In an casserole, layer the eggplant with the sauce and lots of grated or sliced mozzarella and a good sprinkle of Parmesan or Romano on each layer, finishing with the sauce.
Bake in the oven for an hour or so. Even better the next day.

1 small eggplant, unpeeled and cut into cubes
2 small zucchini, quartered and cut into 1" lengths
2 small yellow summer squash, cut up
10 mushrooms, sliced
2 onions, cut up
4 cloves garlic, minced
1 sweet red pepper, seeded and cut in squares or strips
2 fresh tomatoes, cut in small dice (drain the excess juice)
1 tsp. oregano
1 TB chopped fresh basil or 1 tsp. dried basil
Salt and pepper to taste
Butter
This is easier to handle if you make it in two packages (or cut the recipe in half).
On a large sheet of buttered heavy-duty foil, lay the vegetables evenly in a sort of square or rectangle, depending on the size of your cooking surface. Lay pats of butter on the top.
Bring the short ends of the foil together and fold over and over and press flat. Now corner the ends and fold them over the top.
Turn the package over and lay it seam side down on another sheet of foil. Repeat the process. Press the folded ends tight to make a neat, flat package.
Scoop out a hole in your fire big enough to hold the package and lay it in and shovel hot coals and ashes over the top, or you can cook it right on the coals but you will have to turn it. It should be done after about 40 minutes if the fire is hot enough.
I have also done this on the grill. You will know it's done by the outrageously good smell. Serve with your grilled meat and crusty bread.

1 head of raw broccoli florets
1/4 cup roasted sunflower seeds
1/4 cup golden raisins
1/4 cup bacon bits
1/4 cup chopped red onion
1 cup mayonnaise
1/4 cup sugar
1 T red wine vinegar

Mix all ingredients and chill.
Not exactly low fat, but delicious!!

4 large leeks, tough outer leaves discarded and leeks trimmed to about 7-inches in length
3 tablespoons butter
1/2 cup chicken stock
2 teaspoons chopped thyme leaves
1/4 teaspoon salt
Pinch pepper
Using a sharp knife, trim most of the roots off the end of the leek, leaving enough so that the leek remains attached at the bottom. Cut each leek lengthwise into halves or quarters, as desired. Run leeks under cold running water, using fingers to loosen and remove any dirt or sand from between the leaves.

In a heavy skillet or sauté pan that has a tight fitting lid, melt the butter over medium heat. Add the leeks to the skillet with any water that is clinging to the leaves from washing them. Cook the leeks, stirring occasionally, for 5 minutes. Add the stock and thyme and lower the heat to medium-low. Braise the leeks, covered, for about 10 minutes, or until the leeks are very tender. Season with salt and pepper and serve.

Yield: 4 servings as a side dish.

1 lb. dry black eye peas
1/4 cup green onion, chopped
1 heaping teaspoon red pepper
salt and black pepper to taste
1 lb. smoked pork tasso

Put black eyed peas and tasso in a big black iron pot. (Dutch oven)
Add cold water to cover the contents.
Cook until tender, will take about two hours.
Add hot water as water boils away, always keeping the water level over the contents.

When peas and tasso have boiled for one hour, add the chopped green onions and and the seasonings.

Serve with generous portions of hot cornbread.
Serves six people , or two coonasses.

12 sweet potatoes, cooked, peeled, and mashed
salt and white pepper
4 tablespoons butter
4 tablespoons fresh orange zest
2 tablespoon freshly squeezed orange juice
1/2 cup heavy cream
2 teaspoons freshly grated nutmeg
1 cup raisins
1 cup chopped pecans
2 cups miniature marshmallows

1. Preheat the oven to 350 degrees F.

2. Beat all of the ingredients except for the raisins, pecans, and marshmallows together in a large bowl until fluffy. Fold in the raisins.

3. Place in a greased baking dish and top with the pecans and marshmallows. Bake for 10 minutes or until the marshmallows melt and turn golden brown.

2 – 29 ounce cans of sweet potatoes, drained
½ cup butter, softened
1-teaspoon ground cinnamon
¼ cup orange juice
3 eggs, beaten
¼ teaspoon salt
½ cup Southern Comfort
½ cup chopped pecans
½ cup light brown sugar

1. Preheat oven to 350 degrees
2. Place sweet potatoes in a large bowl. Beat with an electric mixer until light and fluffy. Mix in the butter, cinnamon, orange juice, eggs, salt and Southern Comfort. Transfer to a 2-quart casserole dish. Mix the pecans and brown sugar in a small bowl, and sprinkle evenly over the sweet potato mixture.
Bake 30 to 40 minutes in the preheated oven, or until center is firm and edges are lightly browned.

This recipe is very good! Of course, it can be made without the S.C., but it really makes the taste!

After you bake your sweet potato, in the oven or the microwave, cut in half lengthwise. Remove potato, mash with a little butter, brown sugar and rum. Put the mixture back in the potato shells, sprinkle with chopped pecan (or other nuts) and more brown sugar. Bake until brown sugar is melted.

Take a couple sweet potatoes, what ever needed for the family. Wash, brush on melted butter, poke with fork a couple times, place in shallow baking dish (that way you don't have to clean the oven). Preheat the oven to 400 degrees. Place baking dish in middle of oven. Bake for an hour, if small, hour and a half if large. Check with fork for doneness. Take from oven and allow to sit for about five to ten minutes. Cut down the middle lengthwise and put lots of butter and sprinkle cinnamon on it.
We have them about two-three times a week.

Take canned sweet potatoes and place them in a baking dish, sprinkle brown sugar on top, add 1 tbsp butter, then cover with marshmallows, pecans optional, then bake at 350 degrees for about a half hour.

I usually do twice-baked sweet potatoes. Rub the skin with butter or oil. Bake. Scoop out the meat, whip it with a little brown sugar and butter, return to the empty skins and bake a little more to brown the meat, and serve.

I usually also cook twice as many potatoes than I intend to eat, so that I can make the twice-baked from left-overs.

Take about 8 to 12 yams, wash and dry well, Rub down real well with cooking oil and put in a shallow baking dish. Bake at 400 deg. for 2 hours. Let cool some and the skin will harden and pull away from the potato. We always eat them with gumbo or homemade vegetable soup.

Thanksgiving dinner for me is not complete without it.
  
•        4 medium sweet potato
•        1 cup sugar
•        1/8 teaspoon salt
•        6 Tablespoons butter
•        1 Tablespoon flour
•        1/4 cup water
Peel and cut potatoes as for French fries. Place in 9 X 13" baking dish.
Cover potatoes with sugar and salt. Cover with pieces of butter. Sift flour evenly over potatoes. Add water. Bake in 400 degree oven for 1 hour or until potatoes are done and sugar and butter have made a thick syrup. Baste potatoes frequently with syrup while cooking. A Southern treat!
NOTES : A little cinnamon may be added with flour if desired.

6 - 8 medium potatoes
8 oz. cream cheese
1 cup sour cream
Velveeta cheese - sliced
Garlic powder - if desired

Peel and boil potatoes until done; mash as for regular mashed potatoes. Add cream cheese, sour cream, and garlic powder (if desired); mix well. Put half of potato mixture in 8 x 8 pan. Top with Velveeta cheese slices. Add remaining potato mixture. Top with paprika for some color. Recipe may also be made in crock-pot. This is a great dish to make ahead of time and keep in refrigerator until ready to use. Just heat in the oven until heated through. May be doubled to fit in 9 x 13 pan. Yummy!

Serves 6-8.

8 medium potatoes
1/4 cup butter, melted
1 can cream of chicken soup
2 cups sour cream
1 tsp. salt
1/4 tsp pepper
3 green onions with tops, finely chopped
2 cups grated sharp cheddar cheese
1/2 cup crushed corn flakes or dry bread crumbs (optional)

Boil potatoes in skins until barley tender then cool (do not over cook). Once cool, grate coarsely into a large bowl.

Note: I cheat and use 1 1/2 bags of "Simply Potatoes" which are fresh (not frozen) hash brown potatoes, can be found in the refrigerator section of your grocery store. All the work is already done! I always take these hash brown potatoes when RVing too.

Blend butter with soup, add sour cream, salt & pepper, green onions and 1 1/2 cups of grated cheese. Pour over potatoes and gently mix well. Spoon into a buttered 9x13 casserole dish (can be a foil pan for easy clean up).

Bake in a preheated 350 degree oven uncovered for 30 minutes. Combine cheese with optional bread crumbs and sprinkle over casserole bake an additional 10 minutes.

This dish can be made a few days a head of time and kept in the frig. You can also freeze it and defrost before baking.

Spice this dish up a bit. Here's some things that I think you could add to this dish,
Diced bell peppers, peppered jack cheese, ham, sausage, or bacon.  Use your imagination!

Wipe potato with olive oil and then roll in kosher salt. Then bake for an hour.

Wrap potato in foil, 400 deg. for 1 hr.

With a medium sized potato wrapped in foil and oven about 350 degrees, it takes about 30 minutes until done for us. Stick a fork into potato after about 25 minutes and test.

Depending on the size of the potato, pierce it in several places and bake for about an hour.

Here's a great recipe for twice baked potatoes. I made these last year for Christmas.

4 large baking potatoes
3 oz. cream cheese
1/4 cup milk
1/4 cup mayonnaise
1/3 cup sliced green onions
1 tbs minced jalapenos (optional)
2 tsp. minced garlic
3/4 cup parmesan cheese
1 lb. crab meat
1 can (13-14 oz.) artichoke hearts drained and coarsely chopped
extra parmesan for sprinkling on top

Bake potatoes at 400 degrees till tender. Remove from oven and let sit 10 min. Meanwhile mix cream cheese, milk, mayo, onions, jalapenos, and garlic until combined. Cut the tops off the potatoes and scoop out the potato with a spoon leaving a 1/2 shell. Add potatoes to the cheese mixture and whip together. Add rest of ingredients and scoop mixture back into shells and top with extra parmesan. Place potatoes on cookie sheet and bake for another 20-25 min.

1 (32 ounce) package frozen
hash brown potatoes or tater tots
8 ounces cooked, diced ham
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1 1/2 cups grated Parmesan cheese

Directions
1 Preheat oven to 375 degrees F (190 degrees C). Lightly
grease a 9x13 inch baking dish.
2 In a large bowl, mix crumbled hash browns, ham, cream of mushroom
soup, sour cream, and Cheddar cheese. Spread evenly into
prepared dish. Sprinkle with Parmesan cheese.
3 Bake 1 hour in the preheated oven, or until bubbly and
lightly brown. Serve immediately.

You would want double this for that many people. It is so simple and YUM YUM.

1 pkg. frozen Hash Browns       1 (8 oz) carton of sour cream
1 stick margarine               1 1/2 C shredded Cheddar Cheese
1 can cream of Chicken soup    1/2 C diced onion

Melt margarine & soup together. Add sour cream, then cheese until it melts. Add onion. Pour on top of Potatoes.
Bake at 350 until bubbly & done.

6 potatoes, peeled or unpeeled, sliced
1 onion, sliced
1 lb. kielbasa, sliced
1-2 cans cream style corn
1-2 cans tomato soup
Layer ingredients in order listed in greased baking dish or Dutch oven. Bake at 350 till potatoes are tender. Good served with garlic salt and a salad or coleslaw. Our kids loved this. It could also be made in individual foil packets in the campfire.

This one was a family favorite when I was a kid.

Sliced potatoes
1/2 lb. frozen mixed vegetables
1 lb. extra lean hamburger, raw or cooked
1 envelope dry onion soup mix
1 can vegetable beef soup
1 can cream of mushroom soup
Layer ingredients in greased baking dish or DO in order listed. Bake till potatoes and hamburger are cooked. Also could be done in individual foil packets

Pierce the potato deeply with a knife at least a dozen times. Bake in a hot oven -- 450F. If you just prick the skin, the potatoes won't explode, but deeply piercing allows more steam to escape, yielding fluffier potatoes.

Slice potatoes 1/4 inch thick. Lightly coat with oil and bake at 375 until brown. Turn after 10 minutes. Dust with spices of choice. Ours include Cayenne and ginger. A little salt on the pan first helps keep them from sticking.

Preheat oven to 375
wash and dice potatoes into 1 inch to 1 1/2 inch cubes. No need to peel
Coat bottom of glass baking dish with Pam spray or a little olive oil
Toss potatoes with enough olive oil or Spray butter to barely coat
Sprinkle on dry Ranch dressing powder and Parmesan cheese, a little pepper
Roast in oven until tender.

Amount is up to you, so I gave ingredients, not set amounts. I just do it by "eye". We also like chopped onions with this, and bacon crumbles are good at the end, too.

8-10 red potatoes, washed and quartered
1 lrg. bottle Wishbone Italian dressing (don't use non-fat, low-fat ok)
1 pkg dry onion soup mix.

Put all in zip lock or other plastic bag and shake/mix well to coat potatoes. Dump into foil pan (throw away! easy cleanup) or other baking dish (9x13)(if foil, can be high-sided 8x8, will take longer to bake) and bake in 350 oven until done, turning with spatula at 1/2 hour intervals. Takes about 1 to 1 and a half hour to bake - depending on altitude.

Bake potatoes as you normally would. After they are done let them cool enough that you can handle them. Cut them in half long ways. Scoop out middle, but leave enough potato so that the skin retains its shape.
Take the scooped out part and add things you like. I add sour cream, cheddar cheese, onion, salt and pepper. Mash it up together and put back in skins. Set in a shallow pan and reheat. Right before serving sprinkle more cheese on top and broil.
You can add anything, if you don't like sour cream or can't have it, use a little milk, non fat works too.

Lightly rub potatoes with Crisco (trust me on this)
and sprinkle liberally with kosher salt. DO NOT WRAP IN ALUMINUM FOIL!   Bake uncovered in the oven.

1 Bag new Potatoes (small), cleaned
1 Bunch Table onions, cut off green and leave whole
1-2 cans Mushrooms
2 tbsp Butter
Garlic Cloves Cut in half I love garlic so we add lots
1/2 bag Baby Carrots
1/2 Bottle Maggie Gins Stir Fry Sauce. We do add more than 1/2

Add all ingred. to a throw away tin pan
pour Maggie Gins sauce on top cover and cook on Grill until potatoes are tender. Stir occasionally to make sure they don't burn

We also al ittle olive oil so potatoes won't burn.

1 can cream mushroom
6 potatoes sliced
1 C milk mix with 3 table spoons flour
salt pepper
get a slice of ham from deli and cut into cubes
bake 350 1 1/2 hours
or in micro for 45 until potatoes are cooked

1 bag new potatoes, (small) cleaned and keep whole
1 Bunch table onions, Leave whole and with no greens
2 can Mushrooms or fresh mushrooms
2 Tbsp Butter
Garlic Cloves cut in Halves We use a lot of garlic.
1/2 bag baby carrots
3/4 bottle Maggie Gin stir fry sauce,

Add all veggies into a Aluminum throw away pan, and mix veggies
Pour Maggie Gins sauce over the top. Cover and cook over Charcoal grill until veggies are tender. Check often to make sure there is liquid in the bottom of the pan to prevent burning and to have a little sauce to add when eating.

We do add a little olive oil to keep from burning.

I buy packages of frozen stir-fry vegetables, add frozen chopped up imitation crab, pre-cooked leftover chicken, turkey, etc. and put them in a pot on a coffee warmer with a little water in it for about an hour

1 pkg. (10 oz.) Frozen chopped spinach
1 T. finely minced green onion (we use more -- about 2 onions)
3 eggs, beaten
1/2 c. sour cream
1 c. grated parmesan cheese
1 T. flour
2 T. butter or margarine
1/8 tsp. nutmeg
1/4 tsp. salt
dash pepper

1) Cook spinach according to package directions, adding onion to the pan as spinach cooks.

2) Drain well.   Fold in the eggs and sour cream. Blend in the parmesan cheese and flour. Stir in the butter, nutmeg, salt and pepper.

3) Turn into a well buttered 1-quart casserole or soufflé dish.

4) Bake at 350 for 25-30 min. or until the center is set.

 2 pkgs. frozen chopped spinach
1 medium onion, peeled and chopped
1 clove (or more) garlic, peeled and minced fine
1/4 tsp salt
Put in a pot with just enough water to keep it from burning and cook gently until the onion is tender. Stir in 1 cup sour cream. Serve warm (can be reheated but do not boil it). Season with freshly ground black pepper.

As for the vegetables, just about any vegetable tastes great battered and deep fried.
We make a beer batter (1 part beer to 1 part flour)
Have used it on mushrooms, sliced zucchini, sliced eggplant, sliced cucumbers, sliced pickles... and the list can go on forever
Use a slotted spoon to remove the unattached pieces of batter (or they will give your oil a bitter flavor)
By the way, this same batter works great on string cheese (serve with a marinara sauce).
We also buy imitation crabmeat in vacuum packs (the ones where they are shaped like little cigars) Cut them in half, batter, fry and serve with cocktail sauce.
One reminder always season these items as soon as they come out of the fryer. (we use pickling salt - it is very fine).

4 c. coarsely grated yellow squash
1 lg. onion, grated
1 egg
1/4 c. sugar
salt and pepper to taste
flour

Mix squash, onion together in bowl.
Add egg, sugar, salt and pepper
and enough flour to hold together
(it should resemble pancake batter).

Drop by spoonfuls in skillet (should look like pancakes) with approximately 1/2 inch of oil.
Fry until golden brown. Drain on paper toweling and keep warm in oven until all are done.
You may find it necessary to add more oil as each batch depletes the available oil.

2lbs sliced carrots
1 stick butter/marg
8 ozs Velvetta (I use more, I like it cheesier)
18 Crackers
1/4 teaspoon Dill

Cook carrots until tender. Melt cheese with 1/2 stick of butter, then mix the dill. Place carrots in baking dish and pour cheese mix over top. Then melt the other 1/2 stick of butter in saucepan and crumble in 18 crackers to soak up butter. Place the cracker crumbs on top and bake at 350 for 30 minutes or until bubbling around the edges.

This makes the tomato into an entirely new vegetable. They hold their shape and yet are deliciously tender, juicy and hot with an intense tomato flavor. Wonderful for a large group as they can be made the day before, then stuffed and baked during the last 2 hours, or even baked and then reheated. They are attractive as well. My Mom's recipe.
             The Day Before:
Have at least 1 whole tomato for each person, plus a few extra for seconds. Try to use small to medium-small ones, evenly sized.
Cut off the top 1/4 of each one and use a spoon or a melon baller to scoop out the insides into a saucepan. Put the tomato cases UPSIDE DOWN (to drain) into a baking dish that is barely big enough to fit them. It's ok to squeeze them in; they will shrink a little as they bake. If you aren't going to bake them till the next day, put them into the fridge till you are ready. (They don't need to be covered; the skins act as a cover.)
Now gently cook the tomato insides till the moisture is considerably reduced and they are quite thick. Don't let them burn! Stir frequently. While this is going on, chop one medium onion (for each six tomatoes) and in a small frying pan gently sauté in 2 tablespoons of olive oil till the onion is translucent. Add 1/2 teaspoon of dried basil and 1/4 tsp. of salt or to taste. I also add some grinds of black pepper. You also can add some minced garlic if you like, but don't let it get brown.
When this is all done, add the tomato to the onion and for each six tomatoes add 2 tablespoons dry bread crumbs.
Now you can stuff the tomatoes and bake them immediately, OR, you can separately refrigerate the cases and the stuffing until you are ready to bake them.
               Baking Them:
Turn the oven to 325 F.
Turn the tomato cases right side up, draining any juices that may have drained from them. Fill evenly with the stuffing. Top with a mixture of:
1/2 cup dry bread crumbs
2 Tbsp. melted butter
2 Tbsp Parmesan cheese
Bake for an hour or a bit more, depending on the size of the tomatoes and the amount you are making. Serve warm.

I have made this a wonderful main dish for a casual supper by adding some cooked cut-up little sausages to the filling. This is so delicious! If you do this, allow 2 tomatoes per serving.

Slice your tomatoes, roll them in a little cornmeal (can also used the canned fine bread crumbs) and put in a skillet with some melted margarine and then sprinkle a little sugar over them and fry.   Sometimes I put a little Parmesan cheese over them.

Beat a few eggs with a little milk, then dip the slices of green tomato in the eggs and coat with your favorite flour mix. I usually mix flour, garlic (minced, dried) seasoning salt and a little pepper. Dill makes a nice addition. Fry till golden brown serve and eat immediately. This works well with fried pickles also. If you have never tried them, you'll love them. The bigger pickles work best. Adding parmesan cheese is also good.

4 to 6 green tomatoes
salt and pepper
cornmeal
bacon grease or vegetable oil

Slice the tomatoes into 1/4 - 1/2-inch slices. Salt and pepper them to taste. Dip in meal and fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side. Serve as a side dish - delicious with breakfast

Cut up zucchini/squash/cucumbers/onions/and broccoli, put them in foil, coat with seven seas zesty Italian salad dressing, wrap up the foil and put on the grill for 10-20 minutes depending on the temp and if you are cooking anything else at the same time, cook until tender.

Pineapple chunks, water chestnuts, red pepper pieces about 1 1/2 " square, onion wedges, pea pods, and almonds, etc, grilled in a basket and tossed with sweet and sour sauce 

Or zucchini, squash, cucumbers ,onions and broccoli chunks threaded on water-soaked bamboo skewers and grilled, bushed with tossed with sweet and sour sauce. Served over rice.

You need a garden with squash, or a good friend with one; sometimes a really good Farmer's Market will have the blossoms, if you get there early. Gently rinse the blossoms if necessary (mine are clean and unsprayed so I don't bother), and put them in a big plastic bag in the fridge until time to fry.

Into a wide shallow bowl, pour 1 cup of beer. Sprinkle over it 1/2 tsp salt and one cup of flour; stir in with a whisk and let it stand for an hour or so. This amount will cover about 18 blossoms.

In a big frying pan (I like my electric pan as it keeps the right temperature automatically), pour about 1/2" of vegetable oil; peanut or safflower oil is good as they can get very hot without breaking down. Heat it to about 375 F or until a drop of batter immediately sizzles and rises to the top of the oil.

Lay a squash blossom in the batter and gently drag it through using the stem as a handle, gently pressing it as you pull it over the edge of the bowl to flatten it and scrape off the excess batter. You don't want too much batter on it; just barely covered. Don't worry about the bare spots. Do the other side the same way and lay the fritter in the hot oil. (A spatter screen is a good thing to have). Repeat until the pan is full (the fritters should not be touching). Fry until each side is a golden brown and lift out to drain on paper towels. Have a salt shaker handy. Keep the kids away until they have cooled awhile; they are HOT inside! They will be beautifully brown and crunchy-crisp, and will stay that way for a long time.

I always make more than I think I'll need and they are usually all gone within minutes. Leftover batter can be dropped into the hot oil by spoonfuls and fried on their own, then drained and sprinkled with sugar for those who can't get enough calories!

By the way, there are male and female blossoms; if you want to have squash pick only the males. They have a longer stem and larger blossom. The females have a miniature green squash at the base of the flower bud. They are good fried, too, if you have enough squash.

1 ½ pounds zucchini, coarsely shredded (about 4 cups)
½ teaspoon salt
2 large eggs
6 Tablespoons Parmesan cheese, grated (I used Kraft!)
1 garlic clove, minced
¼ cup butter (for frying)

Place zucchini in a sieve over a bowl and combine with salt. Let stand for 15 minutes.
Squeeze out (and squeeze and squeeze!) as much liquid as possible from the zucchini. Place the zucchini in a dry bowl
add the eggs, cheese and garlic. Mix well.

Melt 2 tablespoons of the butter in a frying pan over medium-high heat. Mound about 2
tablespoons of the zucchini mixture in the pan. Flatten slightly to form a patty. Cook patties,
turning once, until golden on both sides. (do not over crowd the pan) Repeat with remaining
mixture, adding more butter to pan as needed.

Note: I used 1 T. of canola oil and 1 T. of margarine; this was enough to fry the whole batch, and probably better for you!

This is a great pizza and no wheat products. I'm gluten intolerant and really have to watch it.

The base is grilled sliced zucchini or eggplant. I brush mine with olive oil.

Top lightly with some low carb sauce then top with what ever toppings you want. I had hamburger, Italian sausage, Canadian bacon, mushrooms and black olives. Just use what ever you like.

Top with grated cheese and bake to melt the cheese.

Zucchini, cut any way you like. Yellow and green.
Various colors of bell peppers.
Green onions.
Acorn squash.
Broccoli heads.
And whatever else you like.
Sauté in a fry pan with Pam and butter.
Seasoned with Italian spices, even a little sesame oil.

 A really good dish is zucchini lasagna. It takes a bit longer, since you have to shred the zucchini into long strips, but it is delicious. You just take a vegetable peeler and take off the outer skin. Start peeling each zucchini from top to bottom and peel all the way around until you can turn it anymore. The part that is the most difficult is that, plus laying it out to dry a bit. Of course, you add salt to draw out the excess water, then pat it dry. You should have many long strips of zucchini for layering. Then you make a mixture of whole milk ricotta, mozzarella and parmesan or Romano. Add an egg or two to the cheese mixture, and any spices (basil, oregano, garlic, etc) that you enjoy. Sometimes I don't make a ground beef mixture, just do the cheese and zucchini. Alternate layers of cheese, zucchini and your favorite sauce.          

Miscellaneous               

use a regular size flour tortilla.
use a regular size, empty soup or vegetable can with the bottom intact.
use a church-key to punch about 4 holes around the bottom sides of the can.
use a saucepan deep enough so that when you push the tortilla down into hot oil/grease with the empty can, the sides of the tortilla are covered by the oil.
takes only a minute or two to crisp the tortilla.

for cones, make a cone shape with crushed aluminum foil, wrap the tortilla around it and secure with a toothpick. if you want the bottom of the cone closed, fold it over and secure that with a toothpick. then deep fry for a minute or two.

Use tongs for all this, of course. 
the cones are really cute and great for filling with taco meat or taco salad.

Really easy to do, even if you do not make your own tortillas.
Get those store bought corn tortillas and cut into 8th's. I usually cut up 5 tortillas at a time.

Put a fryer basket into 375 degree oil, put in the tortilla wedges and use a wooden spoon of wooden stick to stir them around a bit so they do not stick. Only takes about a minute to get crisp. Drain and salt, serve warm. (even good with no salt!). Keep trying till you get it right. At one time while working at taco bell (20 years ago) that is how we used to fry the chips. Better than store bought and the savings are immense.

If you want to make it simple and cut the calories:

Place triangles of tortillas, either flour or corn, on an ungreased cookie sheet and spray lightly with Pam or equivalent. Bake at 400 degrees for 'a while' until crisp but not browned. You will probably adjust time and temperature until it works for you.

These are made using the Anaheim (or College Pepper), as they are very mild.
The stems are cut off which makes them easy to stuff. I just cut
the Monterey Jack into 1/2"X1/2" pieces and poke it inside the
pepper. Wrap in the egg roll wrap, moisten the edges with water
and drop in the deep fryer. I usually serve with homemade green
chili sauce. I realize that this is not traditional Mexican, but
I like them better than the egg dipped ones.

1 can corn
1 can tomatoes
1 can black beans
a dash of red pepper (if you like things spicy)
grated cheddar or jack cheese
Flour tortillas

Pour the corn, tomatoes and beans into a pan (if the tomatoes are whole, use a spatula to chop them into chunks). Heat the mixture to boiling and then let simmer until heated through (5 - 10 mins). When you add the beans, corn, etc. into the pan, add about 1 tbsp of cumin and 1 tbsp of chili powder or to taste. Meanwhile, warm up the tortillas in the microwave or on a burner. When the filling is ready, use a slotted spoon to put a spoonful (or so) on each tortilla. Sprinkle a little grated cheese on top of the filling, if desired. Add a little salsa if you like it.
Wrap the tortilla around the filling "burrito-style."

That recipe is one of my favorite winter recipes. With the fresh farm veggies, try zucchini, yellow squash, bell peppers, green frying peppers (any hot peppers that you would like added) and slice thin through the length of the vegetable. Spray with Pam and toss on the hot fire grate; turn after a minute or so (depending on the heat of the fire). Place on tortilla with cheese, avocado, salsa, hummus and wrap or roll to preference.

I've made Chili Rellenos sort of "chicken-fried" style. Stuff as usual, roll in flour, but instead of eggs, try evaporated milk or buttermilk for the next dip , and finish by rolling in dry bread crumbs. Then either bake after drizzling with melted butter or cook in a skillet on 1/2 oil and 1/2 butter or margarine.

Another way is to get 'egg food' coloring at the store and put about a 1/2 t to a quart of buttermilk. Also get some cracker meal at the store. You can find that in the same aisle as you'd find flour.

Stuff the chilies, dredge them in flour, place them in the buttermilk mixture, dredge them in cracker meal, and deep fry them.

2 pounds lean ground beef
1 large onion, chopped
1/4 cup chili powder
1 jalapeño chili, chopped
12 5- to 6-inch-diameter corn tortillas         
1 15 ounce can chili beans
1 1/2 cups (packed) grated sharp cheddar cheese
2 14 1/2 ounce cans Mexican style stewed tomatoes

Preheat oven to 350° F. Butter 13x9x2-inch glass baking dish. Sauté beef and onion in heavy large Dutch oven over high heat until brown, about 10 minutes. Reduce heat to low. Mix in chili powder and jalapeño and sauté 5 minutes. Season mixture with salt and pepper.

Overlap 6 tortillas on bottom of prepared dish, covering completely. Spoon beef mixture, then beans evenly over tortillas. Cover with remaining 6 tortillas. Sprinkle cheese over. Pour tomatoes with their juices over cheese. Bake until casserole is heated through and bubbling at edges, about 1 hour.

Yield: 8 servings
   
      2 lb      Tomatillos
      1 x       Dash of soda
      3 ea      Serrano chilies
      1 x       Dash of sugar
      1 tb      Chopped onion
      1 x       White Sauce
      1 ea      Clove garlic
      1 cp      Whipping cream
      1 tb      Chopped cilantro
      1 x       Grated Jack or Cheddar cheese
      1 x       Oil
       1 x      Salt and pepper
    12 ea      Corn tortillas
       2 cp    Cooked chicken; shredded
       1 x      WHITE SAUCE
       7 tb    Butter
      ½ cp      Flour
       1 x      Salt & pepper
       2 tb    Chopped onion
       2 cp    Milk
       1 ea    Clove garlic
       1 ts    Worcestershire sauce

Remove papery husks from tomatillos. Wash tomatillos and chilies well. Cook, covered, in a little boiling water until tender, about 15 minutes. Remove stems and seeds from chilies. Place chilies and drained tomatillos in blender container. Add onion, garlic and cilantro and blend until pureed. Heat 2 Tbsp. oil in a large skillet, add pureed mixture and fry, adding soda and sugar. Salt to taste. When mixture is cooked, add White Sauce, cream and ½ c. cheese. Season with salt & pepper to taste; keep hot. For each serving, soften 3 tortillas in hot oil, then dip in hot sauce. Place some shredded chicken on each tortilla and roll. Place, seam side down, in individual baking dishes. Cover with remaining sauce and sprinkle cheese over top. Place under broiler until cheese melts and is golden brown. Makes 4 servings of 3 enchiladas each. WHITE SAUCE: Melt butter, add onion and garlic and cook until onion is browned. Stir in flour and cook and stir until flour is cooked. Add milk and cook until thickened. Strain sauce, then add Worcestershire and salt and pepper to taste..
DELICIOSO!!!

Be creative in making enchiladas. You can take a good simple and basic recipe like this one and if you like spicy then add something to make it a little picante. If you like Monterey Jack, use that instead of or in addition to cheddar, etc. Try black olives chopped also. If you add chilies or other fresh peppers, you can add to sauce and cook a little or you can finely chop and add sparingly to each enchilada as you are rolling it and placing in the baking dish.

Use proper precautions with fresh peppers.
----------------------------------------------------------
Yield: 6 servings

       2 lb    Ground beef, extra-lean (as little fat as possible)
       2 md    Onions, chopped
       4 tb    Flour
      2 ½ cp    Enchilada sauce (2 standard cans)
       1 lb    Cheddar cheese, sharp, grated

PREPARE SAUCE AND FILLING: Brown ground beef and 1 chopped onion in a large skillet. There should be enough fat in the beef to eliminate any need for extra oil and also to sauté the onions at the same time. While you are browning the beef (it should be completely cooked with no pink or red color left), be sure to break it up so that it is granular in texture, as opposed to chunky, when completely browned. Onions should be limp and translucent but not brown. Add about 4 T of flour and sauté until flour is completely incorporated into the meat mixture. Add the enchilada sauce. Heat over low heat. If the mixture is too thick, add a little water. The consistency should be that of a thick gravy, but not soupy. Simmer over low heat for 20-30 minutes.

PREPARE ROLLED ENCHILADAS: Rolled enchiladas are tougher to assemble, but more authentic. Have ready a large baking pan, or an oblong Pyrex pan.
One at a time, dip each tortilla in the enchilada sauce just enough to coat and slightly soften. Lay the tortilla flat in the baking pan, spoon about 3 T of the enchilada sauce in a line down the middle, top with about 1 t chopped onion and about 3 T of grated cheese. Roll the tortilla tightly into a cylinder with the seam on the bottom, and position against the bottom edge of the baking pan. Repeat until the pan is full. This can get tricky (but it is possible) as the pan gets full. Assembling the enchilada outside of the pan is usually a messy disaster. Depending on the size of the pan and how tightly each enchilada is rolled, you can get 8-12 enchiladas in a pan. This recipe should make about 16-24 enchiladas. Spoon enchilada sauce over the assembled enchiladas to thinly cover. Sprinkle generously with grated cheese. Bake at 425 degrees F. for 20 minutes. PREPARE STACKED ENCHILADAS: This is the New Mexico style. It is much easier to assemble. Have plates ready. One at a time, submerge each tortilla in the enchilada sauce (which should be cooking on low heat during this process) and cook until limp but not falling apart, this may take a little practice to gauge the time. Remove the tortilla from the sauce and place flat on a plate. Spoon a little sauce, including meat, over the tortilla, add about 1 T chopped onion and about 4 T grated cheese. Repeat the process until you have a stack of 3-4 tortillas on a plate, depending on the appetite of the person who will eat them. Top the last tortilla with a generous amount of sauce and cheese. Serve immediately. The fundamental difference between these two styles is the method used to cook the tortillas. In the rolled style, the sauce is cooked into the tortilla through the baking process. In the stacked style, the tortilla is cooked directly in the sauce. Only the appearance differs, the taste is the same with either style. NOTES: Central Texas style Mexican enchiladas—beef enchiladas can be cooked in two ways, the traditional rolled enchilada and the easier-to-cook New Mexico stacked style. Both procedures are given. Also, you can cook the enchilada sauce/chili from scratch, but a good shortcut is with canned Old El Paso brand enchilada sauce, since it is not only faster, (20 minutes vs. 4+ hours) but also has a very authentic spice combination.

Yield: Serves 6-8.

 Cover the bottom of a 9 x 12 inch pan with frozen Taquitos
Mix- 1 can cream of mushroom soup, 1 can Ro-tel tomatoes, 1 can green enchiladas sauce
Cover the Taquitos with the above mixture.
Bake for approx. 30 minutes
Take out of oven and cover with favorite cheese.
Return to oven until cheese melts..........

This is a very easy and fast meal to prepare---enjoy.

3 cans Cream of Chicken Soup - We use 2 cans
6 Chicken Breast               We use 4
1-16 oz sour Cream             We use 8 oz
1/2 cup Half/half             We use 1/4 cup
2 bunches green onions
1/2 can Jalapenos             We use 0
1 Can Green chilies             We use 1/3
16 Tortilla shells
1 large block of Monterey and cheddar cheese

boil chicken. Break up into bite size pieces.

Mix soup, sour cream, 1/2 & 1/2, onion, chilies, jalapenos
together.
Fill each tortilla with mixture plus some cheese.
Place in pan, it will fit snuggly.
Pour remaining mixture over shells and sprinkle with cheese.
Bake at 350 uncovered for 30 min.

Recipe is from my sister in-law and we just love it, is making me hungry.

10 to 12 corn tortillas (pre-soften with a little hot oil in a pan for like 2 seconds)
Cheese
Chicken (optional)
diced Onions

Fill the middle of the tortilla with cheese a little onion and chicken if desired. Roll up. Place in a casserole dish in a single layer.

Top with a can of Cream of Mushroom soup, sprinkle a can of green chiles over the top and some sliced black olives. Pop in a 350 degree oven till done.

(take off on Taco Bell)
refried beans
taco sauce (not salsa)
finely chopped onions
tortillas
black olives
1 lb browned ground beef

Layer tortillas in an oblong baking dish. I use my lasagna pan
Spread with a layer of refried beans (if you heat them first they spread better.
sprinkle some ground beef over
throw a little onion on
spread on some taco sauce
cheddar cheese over that
continue layering as long as you wish, depends on size of pan
On final layer, put tortillas, sauce, and cheese. Top with black olives. Bake at 350 till heated thru. Garnish with sour cream if desired.

1 Whole Chicken
1 Lb. Velveeta Cheese
1 Can Diced Ro-tel Tomatoes
1 Tsp. Ground Cumin
Corn Tortillas
Sour Cream

Preheat oven to 350 degrees.
Boil chicken till tender, then remove from bone and dice. Reserve 1/2 cup of liquid.
Soften tortillas in cooking oil and set aside.
Cube Velveeta cheese into sauce pan, add ro-tel tomatoes, cumin and reserved liquid, heat until melted then add diced chicken.

In casserole dish, spray with oil to coat then start layering tortillas and melted cheese/chicken mixture. Be sure to overlap tortillas or you can roll them if you want a more traditional looking dish. For final layer, top with sour cream.

Bake in oven 45 minutes or until sour cream lightly browned.

Serve with salsa and side dish of choice. Enjoy!!

A quick way to make chicken/turkey enchiladas is heat 1 or 2 cans of Cream of chicken and mushroom soup (or one can of each if you can't find the mixed). Heat tortillas in soup, put chicken/turkey and Asiago/cheddar/grated Kraft Mexican mix cheese in the center of the tortilla and roll it up. Put a layer of soup in the bottom and add each tortilla as fixed in a casserole or corning water dish. Pour soup over the top and scatter cheese. Heat and serve. A toothpick placed vertical will hold the enchiladas together and can be removed as soon as the soup is poured over the top.

For 4 servings
1/4 cups chopped onion
1 clove garlic minced or pressed
1 tbsp butter or margarine
2 cups diced cooked turkey
1 can (40z)diced green chilies or 1/4 cup minced green peppers
1/2 tsp dried oregano leaves
2 tbs. butter or margarine
3 tbsp all-purpose flour
2 cups chicken broth
1/2 cup sour cream
8 corn tortillas
1 and 1/2 cups grated Monterey Jack, longhorn or Colby cheese
1 can (4oz) sliced black olives, drained.

Sauté onion and garlic in butter, stir in turkey, chilies, (reserving 1 tbsp. for garnish) and oregano heat thoroughly. Set aside.
In saucepan, melt 2 tbsp. butter stir in flour. cook for 1 min. Gradually stir in broth. Cook until slightly thickened.
Add sour cream. Remove from heat & stir 1/2 cup sauce into turkey mixture.
Dip each tortilla in sour cream sauce. Fill with 4 tbsp turkey mixture and 2 tbs. cheese. Roll up place in buttered baking dish. Pour remaining sauce over tortillas. Sprinkle with remaining cheese, reserved chilies and olives.
Bake at 375 for 20 minutes

Ingredients:
1 can (10 3/4 oz.) Campbell's® Cream of Chicken
1 container (8 oz.) sour cream
1 cup Pace® Picante Sauce
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
10 Fajita Size Flour Tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced

Directions
MIX soup, sour cream, and picante sauce.
MIX 1 cup picante sauce mixture, chicken and cheese.
SPREAD about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-qt. shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.

BAKE at 350°F. for 40 min. or until hot. Top with tomato and onion.

I'm from Texas, so I am rather picky about how I eat Mexican food. Plus I lived in Mexico so I know how its fixed where I lived. There are many different regional varieties.

Do you want cheese, chicken or beef? Here is my quick and easy variation of cheese enchiladas.

1 can Hormel Chili or your favorite brand without beans
1 can of Ranch Style Beans (may be found at Super Walmart)
Grated Cheddar Cheese
6 corn tortilla
Flat Casserole Dish or Jelly Roll Pan, lightly greased.

Put 1/2 can of Ranch Style beans in bottom or pan. Cooked or canned pinto beans can be substituted for the Ranch Style beans. Heat a couple of tortilla on a plate in the microwave for 25 to 35 seconds. You can put them in a slightly damp paper towel prior to putting on plate. Place a 2 to 3 tablespoons of grated cheese in the center then roll and place in pan. Continue until all 6 tortillas are lined up in the pan. Put the rest of the beans over the tortillas. You may add some salsa to taste if you like spicy foods. Cover with the canned chili, sprinkle with grated cheese and put in 350' oven for 20 to 30 minutes or until well heated and cheese is melted.

Serve with Spanish Rice if you want.

If you want to try this with flour tortillas change the name of the recipe to Burritos. If you want bean burritos - put beans inside the tortillas along with the cheese.

I've got one of Rick Bayless' Cookbooks, and he says that "enchilada" means "in chili"

He has a recipe for a different sort of enchilada, where you toast dried red chilies, re-hydrate them, and then dip the fresh tortillas into the chili sauce before frying. You can eat them as is, or use them like taco shells and fill them.

They are really good, but I wouldn't make them inside an RV due to the smoke.

Crab Enchiladas
First the green chili sauce:
3 TB. oil
3 garlic cloves, minced
1 large onion, chopped
2 TB. flour
1 1/2 cups shopped roasted mild green chilies, fresh or frozen
1 cup canned crushed tomatoes (8 oz)
1/1/2 cups chicken stock
1 tsp. salt or to taste

Sauté the onion in the oil until soft but not browned, about 5 min. Add the garlic and sauté for another minute, then add the flour and stir and cook for 2 minutes. Mix in the chili and tomatoes. Add the stock and the salt. Bring the mixture to a boil, then reduce the heat to a low simmer and cook for about 15 minutes, until thick but still very pour-able.

For the enchiladas:
12 corn tortillas (for 4 to 6 people)

2 TB butter
1/2 medium onion, chopped
1 garlic clove, minced
1 fresh jalapeno, minced
8 oz. cream cheese at room temperature
1 lb. lump crabmeat, fresh or frozen
2 tsp. minced fresh cilantro

Pre-heat the oven to 350 F. Butter a shallow baking dish.
In a heavy skillet, warm the butter over medium heat. Add the onion, garlic and jalapeno and sauté briefly til limp. Stir in the cream cheese and heat until well-softened. Remove from heat and stir in the crab and cilantro.
Warm the sauce.
Heat 1/2 inch of oil in a small skillet. When heated sufficiently the oil will appear to ripple. With tongs, dunk a tortilla quickly in the oil long enough to go limp but not get crisp. Repeat with all the tortillas and drain well. Dip each one in the sauce to lightly coat it. Lay it on a plate, put about 3 TB of filling on it, roll up snugly and place in the baking dish. Repeat til the dish is full. Top with the remaining sauce and bake for 20 to 25 minutes, until heated through and bubbly.
Spoon crema or sour cream over the enchiladas and sprinkle with additional cilantro. Serve hot.

2 ½ lb. hamburger
1 med. onion, chopped
One Third c. flour
1 pkg. enchilada mix
1 (6 oz.) can tomato paste
1 ½ tsp. garlic powder
1 ½ tsp. salt
3 c. hot water
1 dozen corn tortillas
1 c. sliced pitted black olives
2 c. shredded Cheddar cheese
1 c. shredded Monterey Jack

In large skillet, brown meat and onion. Add flour, garlic powder, salt, tomato paste and enchilada mix. Stir in water, one cup at a time. Cook until mixture thickens, about 7 or 8 minutes. Place 4 tortillas in un-greased 9x13 inch baking dish. Cover with One Third meat mixture. Top with One Third of olives and One Third of cheese. Repeat twice. Bake at 300 degrees for 25 minutes.
Cut in squares, serves 6-8

This dish can be made ahead and reheated or easily made in the RV....

Frozen Tamales.  ( I used XLNT brand)
Favorite Enchilada Sauce
Cheddar / Jack Grated Cheese

Take a greased or oiled oven dish and line with Tamales (frozen or thawed) Spray top with cooking spray......bake at 350 for 30 minutes, remove from oven and pour Enchilada sauce over the top and sprinkle Grated cheese over that.....put back in oven for about 10 minutes or until Cheese is melted and bubbly.

When served this tastes like you spent hours making it.....the oil can be omitted but gives the tamales a crunchy fried consistency.

Layer some Frito corn chips in a bowl, add chili on top of that, then grated cheddar cheese (or nacho cheese sauce). Melt in convection oven or even microwave until cheese is all melted. Top with diced onions and jalapenos if you like them and serve. I order these at Sonic drive thrus a lot. mmm!

Here is a favorite from my childhood days, but no, not indicative of my Pennsylvania German heritage of pickled beets and eggs and probably not even real good Tex-Mex per my wife of Texas girlhood, but here it is. It does not call for habaneras, but you might want to try not just for the fire but habanera adds it's own unique and wonderful taste to stews, soups, anything which needs its flavor rounded out. Perhaps some sour cream would go well with this dish too.

1 1/2 lbs ground beef
3-4 medium chopped onions
1 large can diced tomatoes
        Or 2 cans Ro-tel tomatoes
1 can whole kernel corn, drained
1 can ripe pitted olives, drained
1/4 lb margarine (1 stick)
1 tbs chili powder
Dash cayenne or habanero
Salt and pepper to taste
2 eggs
1 1/2 cups yellow cornmeal
1 cup milk

In a large, deep skillet or dutch oven, brown meat and onions. Add tomatoes, corn , olives, margarine and spices. In a medium size bowl, beat eggs and combine with milk and cornmeal. Add this mixture to beef onion mixture. Pour immediately into ungreased 9x12 casserole dish (or dutch oven) and bake for 45 minutes at 375 degrees.

This was very quick and very easy to fix. And to top it off, we liked it!! Will definitely fix again.

1 lb. hamburger
1/2 onion, diced
1 pkg. mild taco seasoning
8 oz. Pace Picante Sauce (I used medium)
Hamburger buns

Browned hamburger and onions; drained. Added taco seasoning and Pace; stirred to combine meat mixture. Heated it through (didn't take but a minute or so longer). Spooned onto bun (we added a piece of cheese), and ate.

These impossible pies made with bisquick are quick, easy and good!

1 pound ground beef (browned and drain off fat)

Mix in
1/2 chopped onion (I use dehydrated onions)
1 envelope (1 1/4 ounces) taco seasoning

In a separate bowl, mix together
1/2 cup Bisquick
1 cup of milk
2 eggs

Topping
3/4 shredded cheddar cheese

Pre-heat oven 400 degrees, grease a 9" pie plate. Pour browned beef into bottom of pie plate. Pour the Bisquick mixture over the meat mixture and bake for 25 minutes. Sprinkle cheese on top and bake 3-4 minutes more, until cheese is melted. Serve with salsa if desired.

Impossible Cheese burger pie can be made with the same ingredients but omit the taco seasoning.
Experiment with different meats and seasonings and cheeses, use the basic bisquick mix.

Here's one that's pretty easy.

Make a beer batter out of 1 Cup of Flour, 1 tsp. Chipotle pepper powder and salt and pepper to taste. Add 1/2 to 3/4 can of beer or so to make a smooth batter. Cut any firm white fleshed fish (I used whiting because it's cheap) into fish stick sized pieces. Dip the pieces into the batter and fry on hot (350 degree) vegetable oil until golden.
Drain the fish sticks on paper towel and serve.
To make the tacos, just put 1 or 2 fish sticks on a flour tortilla, add your favorite taco fixings (I used a black bean and corn store-bought salsa, sour cream, and guacamole) and enjoy.

Being from So. Cal, the common way that these are served are to put the fish sticks into a corn tortilla, cover with green salsa (verde) and shredded cabbage. Top with Mexican creme (thinned sour cream) and finely shredded mild white cheese (queso).

Serve the following ingredient buffet style-put what you want on yours

1st layers-Tortilla chips or Fritos
2nd layer-beans-canned or make your own pinto or chili beans
3rd layer-meat-beef or chicken
then add
lettuce
tomatoes
onions
olives
avocadoes or guacamole
sour cream
grated cheese
ranch or thousand island dressing
salsa

It is like making individual taco salads

We do "Walking Tacos" with the kids and they love it. You take the snack size Doritos or corn chips and everyone puts what ever they like on tacos (meat, cheese, olives, onion, salsa, sour cream, etc.) in the bag with the chips and eat right out of the bag. The only thing to clean up is the pan you cooked the meat in (I have made it ahead and put it in a zip lock bag and reheated) and the cutting board for the veggies.

Chop imitation crab meat (or the real thing) into small pieces. Add diced tomatoes, onion, cilantro, jalapeno or Cerano chilies and lime juice and salt to taste. serve over a tostada or avocado halves. (this recipe works great with leftover salmon instead of the crab)

I dipped meaty sliced pieces of Portobello mushrooms in egg and rolled them in the bread crumbs. Then fried them in 1/2" of oil at about 300 degrees - turning once - till browned. As they came out of the oil I drained them briefly on paper towel - no salt or other seasoning needed. They were delicious. My wife made me make them again tonight just so I had the method fixed in my head.

You will love making this; smells so good while baking and tastes SO Italian!
Makes enough for for normal or two very hungry people. If the former, freeze 1/2 the dough in a zip-lock bag for another time, and freeze 1/2 the sauce. All toppings are optional and variable except the mozzarella, which holds the whole thing together.

3/4 cup very warm water
1 pkg. dry yeast
1 tsp. sugar
2 and 1/2 TB. olive oil
1 tsp salt
2 and 1/2 cups all-purpose or bread flour, (stir before measuring but don't sift)
In a large, warmed bowl, dissolve the yeast with the sugar in the water. Let stand 5 minutes.

Add the salt, oil and flour all at once and mix well (You can use the bread hook of your big mixer for this, or do it by hand with a sturdy spoon). Scrape the dough onto a floured countertop and knead until smooth and elastic, adding flour as needed to keep from sticking. Clean the bowl and oil lightly with olive oil and put the dough in it, cover with a damp cloth, and set to rise on top of the fridge or another evenly warm place while you make the sauce, about 45-60 minutes.

         Sauce:
1 small can tomato paste
1 small can tomato sauce
2 TB olive oil
1 or 2 cloves finely minced garlic
1 tsp dried basil
1 tsp dried oregano
Mix the above ingredients together in a small bowl.

Turn the oven on to 500 F with the rack at the lowest it will go.

When the dough is doubled in size, turn out onto the countertop and press the bubbles out until flat and smooth. You can divide in two parts for two 12" pizzas, or leave in one piece and bake on a big cookie sheet. Lightly oil the sheet and sprinkle with cornmeal (not essential but a nice touch). Gently and evenly stretch the dough until it is a little larger than you think you need. Place on the prepared pan and brush with more olive oil, then spread with the sauce (I like it rather thick). Put on the toppings of your choice. I like combinations of the following:

Sliced pepperoni
Crumbled Italian sausage, fried and drained
Hamburger, ditto
Sliced mushrooms
sliced green peppers
sliced sweet onions

When all is arranged to your liking, sprinkle over it generous amounts (about 2 cups) freshly grated Mozzarella cheese. Sprinkle well with grated Parmesan (green can is OK for this) and drizzle the whole thing with more olive oil.
You can bake it right away or let it stand for 5 minutes to develop a puffier crust. Bake on the bottom rack for no more than 20 minutes. Ovens differ, so watch closely. When it looks and smells like your favorite pizzeria pie, take it out and cut with a pizza wheel or a very large sharp knife. Don't burn your mouth on the hot cheese!

PS...Some will tell you you need a baking stone to make pizza right. I don't believe it for a second. Mom has one and I find it cuts the bottom heat and makes for a soggy bottom crust unless the oven is preheated for over an hour. I defy anyone to tell the difference once the pizza is out of the oven.

Pick your own toppings

1 pkg sliced pepperoni for the crust
    -microwave pepperoni on plate and paper towel until slightly
    crisp, layer on bottom, and slightly up the side of casserole
    dish
Next add your favorite tomato sauce, I prefer homemade
Layer with Mozzarella or provolone
Top with your favorite toppings- ham, Italian sausage, hamburger, onion, green pepper, etc
I like to top it off with parm as well

Bake at 350 until cheese is melted and bubbly

Just cut a slice in the hot dog and insert a small slice of cheddar cheese then wrap the dog with a strip of bacon and grill or pan fry.

I made a pizza using a pound of hamburger and a pound of minced pork with a beaten egg as the binder for the crust.

Put it on a large pizza pan and broiled it. Then let it cool for about ten minutes. Added a small amount of canned tomato sauce, sliced pepperoni, mushrooms, green pepper, bacon, sausages and topped with mozzarella cheese.

Broiled it for another 5-10 minutes 'til the cheese bubbles.

It's very filling and quite good.

1/2 c. cold water
1 1/2 c. non-fat dry milk
3/4 c. sugar substitute
1 t. vanilla

Place water in 2 c glass measure. Stir in dry milk and microwave on high for 1 minute or until steaming. Stir in sugar sub. and vanilla until dissolved. Will thicken as it cools. Yield 1 1/3c. or equal to 14 oz. can of sweetened condensed milk.

I made a whole fresh ham at Christmas. I scored the skin into diamonds, worked the rub from my recipe into the openings and roasted it. When it was almost done, I peeled the whole skin off and put it in a separate pan to brown while the pork finished cooking and resting. Broke it up in pieces and served it separately and you never saw anything disappear so fast! They were SO good! We call them cracklin's but we are damyankees, you know...by any name they are one of the best things I ever put in my mouth.

This is one of my favorites. 

1 gallon sliced hamburger dills or 4 quart sizes (easier to handle)
4 to 5 pounds sugar
1 small bottle of Tabasco or other hot sauce

Drain and squeeze all juice from the pickles, the sugar will make more juice later. Get them as dry as possible. Put pickles into a large bowl and add 1 small bottle of Tabasco sauce or less if you like. Add 4 to 5 pounds sugar and mix well.
It will start making juice right away. Spoon pickles back into jars, wipe top and cap well. Lay down on the counter and turn over occasionally. Keep turning till all the sugar melts, this may take a couple of days. I make two different batches of these, one for me and one for non Cajuns. (Less hot sauce)

You can cut this recipe in half or fourths if it makes too many pickles for your needs.

I've made these pickles and they're always a hit.

For variation, try putting about two teaspoons whole cloves and 3 or 4 cinnamon sticks per gallon of pickles in the mix. When they are done brewing and I leave mine for a week or two, remove the spices and jar them in quart or pint jars and refrigerate (refrigerate if you get to keep any, that is). It gives them a special spicy flavor.

This recipe is easy and VERY good! However, you do need to like a little heat.

One stick of butter...very soft
One Habanera pepper very finely diced, with seeds
One teaspoon, heaping of light brown sugar
Two cloves garlic, finely diced
The juice of one lime
Half teaspoon of freshly ground black pepper
Additional salt if desired (there is already salt in the butter)

Whip it all together...you may need a power appliance to get the lime juice to meld with everything else. After it's all whipped together, put it in a small bowl and in the frig. until hard. Use it on: Corn on the cob, any cooked vegetable, grilled fish of any kind, even Pork. You'll love it! Enjoy!

I love Pepper! and I am always looking for recipes and items that are "peppered" such as peppered Bacon...........Well, this weekend I was pan frying up some thin sliced ham to make fried ham sandwiches and thinking I can never get enough pepper flavor by sprinkling pepper on a meat as a lot of it ends up falling off.....so I had an idea......(I am sure I am not the first with this idea, so I am not making a claim here).......I took a small Tuperware container and mixed Mayonnaise and whole bunch of course ground pepper........all I can say is WOW! now that's "peppery".......just what I was looking for.....

4 tablespoons mayo, 2 tablespoons red wine vinegar, 1 teaspoon sugar, 1/2 teaspoon lemon juice, a bit of salt and tons of cracked pepper. Mix well.

If you are a pepper lover, make sure you use a pepper mill and whole pepper corns. Pepper pre-ground does lose a lot of flavor.

Gonna get it started around 3pm. and let it (pluk-pluk) till half time.

1/2 jar Richard's Cajun style roux
1 fryer cut up into serving pieces
1 lb. smoked sausage cut into small pieces
1 packages chicken gizzards and hearts
1 large onion chopped
salt, red and black pepper
small handful green onions chopped

get your gumbo pot or turkey fryer pot, put about half full of water.
Season your meat well and the water also.
Start heating water till boil and add roux stir till melted, you want the water the color of coffee, (dark brown).
lower fire to med. add chopped onions, chicken parts, sausage and gizzards and hearts. (don't forget the gizzards and hearts).
Let it cook on med, till chicken looks like it is falling apart.
lower real low and let it (pluk-pluk) till ready to eat.
Stir occasionally but not enough to make chicken fall off the bone.
Served with cooked rice (soup style) with potato salad or a baked sweet potato on the side.

1 gallon sliced hamburger dills
4 to 5 lb. sugar
1 small bottle Tabasco sauce

Drain and squeeze all juice from the pickles,
The sugar will make more juice later.
Get them as dry as possible.
Put pickles into large bowl and add 1/2 bottle of Tabasco. (More if you like)
Add 4 to 5 lb. sugar. Mix well.
Spoon pickles back into jars.
Lay down on counter and turn over occasionally.
Keep turning until all the sugar melts.
This may take several days. Then Enjoy. You Can cut this recipe in half or fourths.

8 Plum or Roma Tomatoes
Kosher or sea salt
Freshly ground pepper
Olive oil cooking spray

Stuffing:
1 Pound Italian Sausage, bulk or casings removed. (Hot or Mild)        
1/3 cup Italian breadcrumbs
1/4 cup grated Parmesan cheese
1 clove garlic, mashed and chopped
1 small onion chopped fine
1/2 Tbs Onion Powder
1/2 Tbs Garlic Powder
1/2 Tbs Onion Paprika
1/2 Tbs Fresh Ground Pepper
1/2 Tbs dried Oregano
1/2 Tbs dried Basil

Sauce:
1 8 oz can tomato sauce
3 Tbs sour cream
1/2 Tbs Fresh Ground Pepper
1 Tbs Sugar
Pulp from tomatoes

Cut off top inch of each tomato; set tops aside (you will need to match the tops to the tomato so keep them together). Carefully scoop out and reserve tomato pulp. Season the empty tomato cavities with salt and pepper. Set upside down on a cooling rack for 15 minutes

Combine all of the ingredients for the stuffing in a non-reactive bowl.
Fill the tomatoes with the stuffing mixture and replace tomato tops, secure with toothpicks. Spray tomatoes lightly with olive oil and place them on a grill set to medium heat for 15-20 minutes, turn once (carefully). (Smoking chips really add a great layer of flavor to this recipe).

While they are cooking, make the sauce:
Combine reserved tomato pulp with tomato sauce. Add salt, pepper, and sugar to taste; bring to a boil. Remove from heat. Add sour cream and adjust seasoning to taste.

I've put together the following recipe according to the ingredients on the Ro-tel label, & believe me, it tastes like the canned stuff! (Unfortunately, because we don't have the same high temp equipment that the big factories have, the texture isn't the same (tomatoes are not as firm), but it's the taste that counts, right?)

1 gallon (16 cups) tomatoes, peeled & large diced
3 bell peppers, finely chopped
1-1/2 T. canning salt
8 jalapenos, finely diced (mild-medium, more peppers if you want it hotter)
3 T. lemon juice
1/4 cup chopped fresh parsley

Bring all ingredients to a boil in Dutch oven -- turn heat down and simmer for 5 minutes. To keep some consistency in the tomatoes, I fill sterilized jars with a slotted spoon, then strain what's left. The leftover juice makes the best Bloody Mary you've ever tasted! Once jars are filled, process in a boiling water bath 15 mins for pints, 30 mins for quarts. This recipe makes about 6 pints Ro-tel, with about 1 quart Bloody Mary juice left over.

For the people that have trouble finding Ro-tel tomatoes in stores.

1 gal. tomatoes peeled and quartered
1 lg. onion, chopped
3 bell peppers, finely chopped
3 or 4 cloves garlic (optional)
1/2 cup white vinegar
2 tbsp. canning salt
1/2 cup sugar
Fresh Jalapeno peppers chopped (as many as you can stand, about 20)

Put all the ingredients in a large pot and bring to a boil, stirring occasionally to prevent sticking.
Lower heat and simmer 30 minutes or more for thicker Ro-tel.
Stir occasionally and pour into sterilized jars, seal and process in boiling water-bath for 5 minutes. That's it.

Chop up two onions, two stalks of celery and a green pepper. Cook on medium heat in a little olive oil and a TBS of butter until the onions are clear.......

Chop up two onions, two stalks of celery and a green pepper. Cook on medium heat in a little olive oil and a TBS of butter until the onions are clear.......add a can of beef broth, a cup of red wine, and some left over beef or pork roast cut up into squares.

Chop up two onions, two stalks of celery and a green pepper. Cook on medium heat in a little olive oil and a TBS of butter until the onions are clear....... pour off any remaining oil or liquid.
Steam some rice.
Cut one or two BBQ grilled pork chops up into chunks.

Place rice in skillet
Put all else on top of rice
Add one can of cream mushroom soup , full strength
Low heat in skillet for approx. 6-8 min.
Do not stir
Serve up

Chop up two onions, two stalks of celery and a green pepper. Cook on medium heat in a little olive oil and a TBS of butter until the onions are clear....... add a clove of garlic and continue cooking another minute or two. Add a can of diced tomatoes and pinch of crushed red pepper and simmer 15 minutes. Add peeled cooked shrimp and 2 tbsp. fresh parsley. Serve over rice.

1 10oz pkg. refrigerated pizza dough
1 egg

For calzones, unroll pizza dough. Roll or stretch dough into a 15x10 inch rectangle. Cut into six 5-inch squares. (I divide dough into 4 squares and make them bigger) Divide filling among squares. Top with cheese. Brush edges with water. Lift one corner and stretch dough over to opposite corner. Press edges of dough with a fork to seal.
Arrange on a greased baking sheet. Prick with tops with a fork. Combine egg and 1 teaspoon water; brush onto calzones. Sprinkle with parmesan cheese, if desired. Bake 425 for 8 to 10 minutes. Let stand for 5 minutes before serving.

Taco filling:
1/2 LB hamburger
1/4 cup taco sauce
11/2 to 2 tsp. chili powder
1/4 tsp. onion powder
1/4 teas. garlic powder
1 10 oz pkg. pizza dough
1/4 cup shredded cheddar cheese
1 egg

For filling, brown meat. Drain fat. Stir in taco sauce, chili power, onion powder, and garlic powder. Divide filling among dough squares.

2 cups flour
1 teaspoon salt
1/4 teaspoon baking powder
1 egg

Sift flour, baking powder, add egg and water to make a soft dough. Turn on lightly floured board and knead gently five (5) minutes. Allow to stand about ten (10) minutes before rolling. Roll dough very thin, cut in two-inch squares. Place a teaspoon of filling (see below) in center and fold the corners, seal edges well by pinching, then follow one of the following methods:

FRIED: Fry in deep fat, serve hot or cold, delicious if sprinkled with sour cream or melted butter.

BOILED: Cook in boiling water, allow to simmer until they float to the top, takes about five minutes. Drain. Fry chopped onion in butter and pour over them.

BAKED: On a greased cookie sheet, scalded with boiling water and fried onions.

Choices for pierogie fillings:

Potato filling: Mash four medium cooked potatoes, salt and add two ounces sharp cheese. Combine ingredients. (this is by far the most popular filling)
Cheese filling: 1/2 lb. dry cottage cheese. Mix well with 1 beaten egg.
Prune filling: 1/2 lb. prunes, seeded, cooked, and mashed. ... Ok, this one I've never tried.
Cabbage filling: 1 1-lb. head of cabbage, chopped fine. 1 medium onion, chopped fine. 1/2 teaspoon salt. 2 tbs. shortening. Sauté onion in shortening. Add cabbage. Fry slowly until browned.
Sauerkraut filling: 1 small can sauerkraut, browned in butter and seasoned.

RECIPE: Pierogie 
DOUGH:

2 1/2 cups flour
1/2 tsp salt
3/4 cup warm water (use the water you boiled
the potatoes in)
2 Tbsp vegetable oil
Optional: 1 well-beaten egg

Mix water, oil and egg together. Combine flour and salt. Add liquid to flour mixture
and mix well. Knead dough until smooth.
Cover and let stand for 2 hours in a warm place.

FILLING (one of many possible fillings):

3 cups mashed potatoes
2 Tbsp vegetable oil or butter
2 Tbsp grated onion
Salt and pepper


Mix all filling ingredients together.

Roll dough out thin (not transparent, but quite thin). Cut into 2" circles. Place
about 1 tsp of filling on each piece, and pinch edges tightly together to seal well.

If not cooking right away, place a damp tea towel over top of the pierogie (don't
stack one on top of the other; lay them in a single layer).

Drop pierogie  into salted boiling water.
Cook about 8 minutes or until the pierogie float to the top.

Rinse in colander; add small amount of butter
to keep pierogie from sticking together.

Serve with sour cream, and sautéed onions and
bacon.

Recipe from: Culinary Treasures; St Basil's
Ukranian Catholic Women's League.

lasagna noodles
mashed potatoes
shredded cheddar cheese
cream cheese (or sour cream)
sautéed/caramelized onions
optional: crumbled cooked bacon or sliced sautéed kielbasa

cook lasagna noodles
make mashed potatoes or use leftovers or use Ore Ida frozen mashed potatoes. Season well with pepper. Add about a half block cream cheese (chive cream cheese is good!), or sour cream, or butter if you want. I also add onion powder. layer noodles, mashed potatoes, caramelized onions (and optional bacon/kielbasa). Repeat layers. Bake until hot thru-- about 350 for 45 min. should do it.

This is not quite the same as a pierogie recipe but is quick, easy, uses left over mashed potatoes and is filling. My kids like it and they are pretty picky. We had our first real pierogies when a friend from work who goes to a Polish church was selling homemade ones for a fundraiser. The church ladies would get together for weeks and make them by hand. Boy were they good. Later, when our kids went to catholic school in a Polish parish, they had monthly breakfasts, and pierogies would be on the breakfast menu. Better than hash browns!

Tortilla over bread anytime! Forget the store bought ones (read the ingredients) Here is an easy recipe that my wife uses all the time. Heck! I even make them when I go hunting (not very round but still good).
1 cup flour
1 cup bisquick
Hot water
Mix the flour and bisquick, add enough water to make the dough soft but not sticky. If it becomes to sticky add a little flour to get it to the right consistency. Cover the dough with a dish towel (clean) and let sit for about five minutes. Form into balls (about 2" diameter) and roll out flat. Place on hot griddle (I prefer a cast iron one) and cook until slightly brown then flip it over and cook the other side.
Makes about 1 dozen.

After you have fried some chorizo in the frying pan, drain some oil off & scramble a couple of eggs in with it at medium high heat. If you have enough eggs in it, it will dry up or absorb into the egg. Heat up flour tortillas by heating them in another frying pan until heated &/or browned to your liking. Put the chorizo & egg in the tortilla & fold/roll up. Enjoy- thats it!

Cook the chorizo to a mushy consistency & drain as much of the fat & oil away as possible. Heat up a can of Rosarita refried beans (add some water if its to thick consistency for your taste). Warm up the tortillas (tortillas take the place of the toast). Cooks a couple of sunny side eggs & there you have it- a true Mexican breakfast! Everything's separate like bacon & eggs!

Cut some potatoes (with or without skin) into small pieces then add the chorizo and cook them. Add salt to taste. Comes out great. You can also make eggs over easy then add chorizo on the side. Here's another with a combination of the two: After you make the potatoes and chorizo throw in two or three eggs then mix it all. Beware: lots of calories and lots of cholesterol.

Slice several tart apples (I use Granny Smith) really thin. No need to peel the apples. I use one of the standard "push through" hand slicers.
Dip immediately in Lemon Juice. Real Lemon brand is our favorite, but any will do. This stops the "browning" of the slices and adds great flavor.
Place on trays and sprinkle with Cinnamon/sugar mix. We use about 20% cinnamon, vary to your taste.
Dehydrate till brittle.

Have some leftover baked apple, apricot or peach pie from last night's dinner.

In the morning put a slice of pie in a hot skillet with plenty of melted butter. heat pie for while, flip over.......add butter if necessary (yes, I like butter..........margarine will do).

Fried pie for breakfast, one of my favorites. MMMMMMmmmmmmmmmmm!! Good!!!

My Mom used to like it with a slice of American cheese lightly melted on top.

This is the choice here when we want something different!
1 package little "Smokey Links".
1 tube of dough for rolls (we like Grans Flaky).

Open dough tube and cut each roll into thirds or fourths (depending on size).
Wrap dough around a smokey link, making sure the final seam is well "smashed together". Ends of each smokey link will be protruding.

Place on cookie sheet and bake for 12 to 15 minutes with the seam down. Place each about 1/2 inch apart. Done when brown.

Makes 24 to 35 or so. I eat 10-15 myself, so plan accordingly.

Pop those suckers in your mouth for a "pork fat rules" delight!!!!!

1/2 cup old fashioned oats in cereal bowl with enough warm/hot water to cover and make float a little. Peel a golden delicious apple and slice/chop on top of oats, sprinkle with cinnamon, cover with plastic wrap. Microwave for about 1.5 minutes, stir lightly, microwave another minute. Let sit for a couple minutes. Eat - with or without milk. Tastes like apple pie.

Yorkshire pudding in a deep dish pie plate
sausages...brown 6 and put them in the pudding

Mashed or other type potatoes
Vegetables for four
Left over gravy

We frequently eat that...and it's a lot tastier than macaroni and cheese! The fussiest of grandchildren usually adore Yorkshire pudding.

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