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Recipes
Deviled Egg Cups
By á-47
Crisp shells in 350 degree oven for 5 minutes; let cool
- 1 box mini phyllo shells
- 4 hard boiled eggs
- 2 Tbsp. mayo
- 2 tea. fresh lemon juice
- hot smoked paprika
Chile Cheese Puffs (mini muffin pan)
By á-47
Heat oven to 425 degrees. Generously grease 24 mini muffin cups and set in the preheating oven to get hot
- 3 eggs
- 1/2 cup milk
- 1/4 cup chopped green onions with tops
- 1/4 cup shredded Mexican cheese
- 2 Tbsp. jalapeno nacho slices, drained
- 1/3 cup flour
- 1/4 tea. salt
- 1/4 tea. baking powder
- 1/4 cup finely chopped cooked bacon, sausage or pepperoni (optional)
Pulled Pork Turnovers
By á-47
Cut puffed pastry into 6" circles
- Puff pastry
- Pulled Pork
- Grated Cheese
Cast Iron Apple Upside-down Cake
By á-47
Preheat oven to 350 degrees
- FOR THE CARAMEL LAYER
- 1/2 cup sugar
- 3 Tbsp. water
- 1 tea. fresh lemon juice
- pinch of salt
- 2 Tbsp. heavy cream
- 1 Tbsp. butter
- 1 Tbsp. dark rum
- 1/2 tea. vanilla
- 4 Granny Smith apples, peeled, cored and quartered
- FOR THE CAKE
- 1 stick butter
- 1 cup sugar
- 1 cup grated Granny Smith apple (1 apple)
- 2 eggs
- minced zest of 1 lemon
- 1 cup flour
- 3/4 tea. salt
- 1/2 tea., baking powder
- 1/4 tea. ginger
- 1/4 tea. cardamom
- powdered sugar
Smoky Corn and Spinach Chowder
By á-47
Cut corn kernels from cob
- 4 ears sweet corn
- 4 slices bacon
- 1 medium white onion, chopped
- 1 tea. salt
- 1 tea. smoked paprika
- 1/4 tea. cayenne pepper
- 2 tbsp. flour
- 2 medium potatoes, peeled and chopped
- 5 cups 2% milk
- 1 lb. chicken breast, cut into bite size pieces
- 4 cups spinach
Pork and Poblano Green Chili
By á-47
In a food processor combine poblano peppers, bell pepper, and garlic
- 2 poblano chile peppers, halved and seeded
- 1 green bell pepper, halved and seeded
- 3 cloves garlic
- 1 1/2 lb. lean ground pork
- 1 cup chopped onion 91 large)
- 2 15-oz. cans great northern beans, rinsed and drained
- 1 16-oz. jar mild or medium green salsa (salsa verde)
- 1 14.5-oz. can chicken broth
- 1 1/2 tea. ground cumin
- 1/4 cup snipped fresh cilantro
- sour cream, and/or red salsa(optional)
Cheese/Salsa Biscuits
By á-47
Combine flour, cornmeal, sugar, baking powder and salt in a mixing bowl
- 2 1/2 cups flour
- 1 cup yellow cornmeal
- 3 Tbsp. sugar
- 2 tea. baking powder
- 1/4 tea. salt
- 8 Tbsp. cold butter
- 1 cup shredded cheddar cheese
- 1 cup roasted pepper and tomato salsa (or thick salsa)
- 1/2 cup heavy cream
Dilly Sweet Onion Relish
By á-47
In a large skillet, saute onions in oil until tender
- 6 large sweet onions (about 3 1/2 lb) thinly sliced
- 1/4 cup olive oil
- 3/4 cup chicken broth
- 1/4 cup white balsamic vinegar
- 1/4 cup snipped fresh dill or 4 tea. dill weed
- 2 Tbsp. honey
- 1/4 tea. salt
- 1/4 tea. pepper
Tomato Soup - the easiest
By á-47
In a blender, combine all ingre3dients, and process until smooth
- 2 (28 oz) cans crushed tomatoes
- 1 (14.5 oz) can fire roasted diced tomatoes
- 1 cup heavy whipped cream
- 2 tea. minced garlic
- 1 1/2 tea. smoked paprika
- 1/2 tea. salt
- 1/4 tea. pepper
Mincemeat for Mini Pies (green tomato)
By á-47
This is a recipe for enough green tomato mincemeat to make 16 5" mini pies
- 1 Granny Smith apple, chopped
- 1/4 cup dark raisins
- 1/4 cup golden raisins
- 1/4 cup dried cranberries
- 1/4 cup packed brown sugar
- 1/4 cup butter, melted
- 1/4 cup brandy
- 1 orange, zested and juiced
- 1/2 tea. cinnamon
- 1.4 tea. allspice
- 1/4 tea. nutmeg
- 1/8 tea. cloves
- 1/8 tea. salt
- 3 Tbsp. flour
- refrigerator pie crust
- 1 egg,, lightly beaten with 1 tbsp. water