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Recipes
FIESTA CHILI CORN BREAD
By stepjo7269
Charlotte Powell
- Crust: 2 pkgs (8.5 oz ea.) corn muffin mix
- 2 eggs, lightly beaten
- 2/3 C. butter milk
- 1 can (11 oz.) Mexican style corn, drained
- Filling: 1 can (15 oz.) chili without beans
- 1 C. (4 oz.) shredded cheddar cheese
- 1 C. (4 oz.) shredded Monterey Jack cheese
- ½ C. thinly sliced green onions with tops
- ½ C. chopped pitted ripe olives
- ●Preheat oven to 350 F.
- ●Lightly spray 2 flan pans with vegetable oil.
- ●Place parchment circles in bottom of each pan.
- ●In a quart mixing brown, combine corn muffin mix, eggs, milk and corn and mix well.
- ●Divide batter evenly between 2 pans.
- ●Bake for 20 min. Cool corn bread crust in pan 10 min.; then turn out onto serving platter.
- ●Heat chili and divide between the two corn bread crust; top with cheeses, green onions, and olives.
KNORR SPINACH DIP
By stepjo7269
Note: Scoop out middle of a loaf of Hawaiian bread and serve dip in center, using broken pieces of bread to dip
- 1 (10 oz) pkg. chopped spinach, thawed and squeezed until dry
- 1 1/2 C. sour cream
- 1 C. mayonnaise
- 1 pkg. Knorr soup mix
- 8 oz. can water chestnuts, chopped
- 3 green onions
- • Mix all ingredients.
- • Cover and refrigerate 2 hrs.
- • Stir before serving
NEW ENGLAND CRAB CAKES
By stepjo7269
Allrecipes By: Jenna T "This recipe comes from Maine and is EXCELLENT!"
- 1 pound crabmeat
- 1/2 cup dry bread crumbs
- 1 egg, beaten
- 1 tablespoon mayonnaise
- 1 teaspoon prepared Dijon-style mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Old Bay Seasoning TM
- 2 tablespoons butter
- Directions
- ●In a medium size bowl, combine the bread crumbs and the crab meat. Stir in the beaten egg, mayonnaise, mustard, Worcestershire and Old Bay Seasoning.
- ●Lightly mix these ingredients being careful not to overwork the crab meat. Form into 8 round, flat crab cakes.
- ●Heat butter in a skillet over medium heat. Fry the cakes on each side until crusty and golden brown. Serve warm.
- Suggestion: Cool the crabcakes for 30 minutes before frying to help prevent them crumbling.
BAJA CALIFORNIA CHICKEN
By stepjo7269
By: Nancy Reagan (famous people section) in the Caldwell Banker Cookbook p
- Directions:
- 8 boned chicken breasts
- 4 tablespoons olive oil
- Seasoning salt and pepper to taste
- 4 tablespoons tarragon vinegar
- 2 cloves garlic
- 2/3 cups dry sherry
- ● Sprinkle chicken with seasoning salt and pepper to taste.
- ● Crush garlic into oil and vinegar in a skillet.
- ● Saute chicken pieces until golden brown turning frequently.
- ● Remove chicken and place in a baking dish.
- ● Pour sherry over chicken and place in a 350 degree oven for 10 minutes.
LAYERED TACO DIP
By stepjo7269
Ellen Ricker from First United Methodist Church in Bristol Tennessee
- 1 can refried beans
- 1 tub frozen guacamole (or avocado dip)
- 8 oz. sour cream
- 1 small can chopped green chilies
- 1 small can ripe olives, sliced
- 1 chopped tomato ( can increase amount of tomatoes)
- 1 bunch green onions
- Shredded Cheddar cheese
- ●Layer in order given, starting with beans on bottom.
- ●Serve with tostados or crackers.
STUFFED POTATOES FROM BRENNAN’S
By stepjo7269
Festival Cookbook (Gloria Hood)
- 2 lg. baking potatoes, scrubbed
- 4 strips bacon, quartered
- 1/4 C. chopped green onion
- 2 T. Parmesan cheese, grated
- ½ C. sour cream
- ½ tea. salt
- ½ tea. white pepper
- butter
- paprika
- ●Bake potatoes in a 400 F. oven for 1 hr or until tender. Allow potatoes to cool slightly to make handling easier.
- ●Fry bacon pieces until crisp. Drain off excess drippings leaving 3 T. in skillet. Add onion to 3 T. bacon drippings and sauté slowly. Remove from heat.
- ●Cut shallow, lengthwise slice from each potato and carefully spoon out inside. Add to skillet. Add sour cream, cheese, and seasonings to skillet and mix and mash to blend thoroughly. Return skillet to low heat and heat thoroughly.
- ●Stuff mixture into potato skins, drizzle with melted butter and sprinkle with paprika.
PERFECT APPLE PIE
By stepjo7269
Pillsbury Just Unroll Pie Crusts Serves 8
- Filling:
- 6 C. thinly sliced peeled apples (6 medium)
- 3/4 C. sugar
- 2 T. all-purpose flour
- 3/4 tea. ground cinnamon
- 1/4 tea. salt
- 1/8 tea. ground nutmeg
- 1 T. lemon juice
- ● Heat oven to 425 degrees.
- ● Place pie crust in 9 inch pie plate.
- ● In a large bowl, gently mix filling ingredients.
- ● Spoon into pastry-lined pie plate.
- ● Top with second pastry, seal edges and flute.
- ● Cut slits or shapes in several places in top of pie.
- ● Cover edge with 2 to 3 inch wide strips of foil to prevent excessive browning.
- ● Remove foil during last 15 minutes of baking.
- ● Bake 40 to 45 minutes or until apples are tender and crust is golden brown.
AWARD-WINNING CHUCK WAGON CHILI
By stepjo7269
Taste of Home By: Eugene Jarzab Jr
- 1 boneless beef chuck roast (3 pounds), cut into 1/2-inch cubes
- 1 pound pork stew meat, cut into 1/2-inch cubes
- 1/3 cup chili powder, divided
- 4 tablespoons canola oil, divided
- 1 large onion, finely chopped
- 1 celery rib, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon canned chopped green chilies
- 1 carton (32 ounces) beef broth
- 3/4 cup beer
- 3/4 cup tomato sauce
- 2 tablespoons grated dark chocolate
- 3 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/2 teaspoon cayenne pepper
- Directions
- ●Sprinkle beef and pork with half of the chili powder.
- ●In a Dutch oven, brown meat in batches in 2 tablespoons oil; drain and set aside.
- ●In the same pan, saute onion and celery in remaining oil until crisp-tender. Add the garlic, chilies and remaining chili powder; cook 1 minute longer.
- ●Stir in the broth, beer, tomato sauce, chocolate, cumin, oregano, salt, mustard, cayenne and meat. Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until meat is tender.
*CUCUMBER TOMATO SALAD
By stepjo7269
Allrecipes By: Jan Peterson from Mesa, Arizona
- 2 medium tomatoes, sliced and quartered
- 1 large cucumber, peeled and sliced
- 4 green onions, chopped
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup cider vinegar
- 1 cup water
- Directions
- ●In a bowl, combine the tomatoes, cucumber and onions.
- ●In a small bowl, combine the sugar, salt and pepper. Whisk in the vinegar and water.
- ●Pour over vegetables and toss to coat.
- ●Cover and refrigerate for 4 hours or overnight.
RASPBERRY NUT BARS
By stepjo7269
Taste of Home's Gifts from the Country Kitchen Cookbook p
- GLAZE:
- 1/2 cup stick margarine
- 1/4 cup reduced-fat stick margarine
- 1/3 cup packed brown sugar
- 1/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chopped pecans
- 2/3 cup raspberry jam
- 2 tablespoons lemon juice
- 1/2 cup confectioners' sugar
- 2 teaspoons fat-free milk
- Directions
- ●In a large bowl, cream margarine and sugars. Beat in egg and vanilla.
- ●Combine flour, baking powder, baking soda and salt; add to creamed mixture. Stir in 1/2 cup pecans.
- ●Spread half of the dough into a 13-in. x 9-in. baking pan that has been coated with cooking spray.
- ●Combine jam and lemon juice; spread over dough. Dollop remaining dough over top. Sprinkle with remaining pecans.
- ●Bake at 325 degrees for 30-35 minutes or until lightly browned. Cool.
- ●Combine glaze ingredients; drizzle over bars.
- Editor's Note: This recipe uses both regular margarine and reduced-fat margarine.