HANDSTUFFED PEPPERS (Serves 6)
6 green peppers
1-1/2 cups breadcrumbs
1 cup cooked ham, chopped
1-1/2 tsp salt
2 tbsp onion, minced
2 tbsp butter
1-1/2 cups tomatoes, cooked
Wash peppers, cut about 1" off the top and remove seeds.  Pour boiling water
over and let stand for 5 or 10 minutes.  Fry pepper tops and minced onion in
butter.  When tender, combine with breadcrumbs, ham, tomatoes and salt.  Fill
pepper shells and bake in moderate oven 350 degrees for 45 minutes.

YAMS (Serves 4)
1 can yams
1 tsp almond extract
1/4 cup honey
1 bottle maraschino cherries/juice
Heat yams and add honey, almond extract and 1 small bottle cherries with
juice.

WAXED BEANS (Serves 6)
1 lb waxed beans
1-1/2 tsp cornstarch + bean liquid
salt & pepper (to taste)
4 strips bacon, cooked
2 tbsp sugar
2 tbsp vinegar
Cook until thick: cornstarch + bean liquid, sugar, vinegar, salt & pepper.
Sprinkle crumbled bacon over beans.  Then pour liquid mixture over beans.
Serve hot or cold.

PORK & BEANS (Serves 6)
1 small can boston baked beans
1 tsp liquid smoke
1/4 tsp dry mustard
1 small can pork & beans
1 tbsp brown sugar
Combine above ingredients in saucepan and heat.

GARBANZO BEANS (Serves 6)
1 can (15-1/2 ozs) garbanzo beans
1 clove garlic, pressed
1/4 tsp dry mustard
1/2 tbsp onion, chopped
1-1/2 tbsp. butter
1/4 tsp chili powder
Saute garlic and onion.  Add mustard, chili powder and beans.  Stir; serve
hot.

QUICKIE SCAMPI (Serves 4)
1 lb frozen, shelled shrimp
2 sticks butter
6 large garlic cloves, minced
1 dash worcestershire sauce
1 dash tabasco sauce
1 tbsp parsley, finely chopped
1 pinch dill weed
parmesan cheese, grated
Defrost shrimp, squeeze excess moisture with towels.  Melt butter in skillet,
saute garlic lightly.  Add shrimp to pan, add worcestershire and tabasco to
taste.  Cook over med.-low until shrimp turns pink.  Remove from heat and stir
in parsley and dill.  Preheat oven to 400.  Turn shrimp mixture in baking dish,
top with lots of grated parmesan cheese.  Bake until heated through, approx.
10 minutes.  Serve with french bread.

HAWAIIAN CHICKEN (Serves 4)
1 3-1/2 lb chicken, cut in pieces
1 46 oz can pineapple juice
1 cup brown sugar, firmly packed
1/2 cup rum
1 tbsp cornstarch
1/4 cup water, dissolve cornstarch in
1 8-1/4 oz can pineapple chunks
1/2 lb fresh mushrooms, sliced
crab apples and parsley (garnish)
Preheat oven 400 degrees. Bake chicken on greased cookie sheet for 20 minutes
until nicely brown.  Place chicken pieces in large pot.  Add pineapple juice
to completely cover chicken.  Add brown sugar, rum and stir well.  Simmer
for 45 minutes, stirring frequently.  Transfer chicken from pot to serving
dish, keep warm.  Reserve cooking liquid.  Stir as much cornstarch mix in
cooking liquid as needed to thicken sauce.  Add pineapple chunks and
mushrooms.  Simmer until mushrooms are limp, about 5 minutes.  Pour sauce
over chicken.  Garnish with crab apples and parsley.

CHILIES RELLENOS (Serves 6)
1-3/4 lbs green chiles, chopped
1/2 lb longhorn cheese, shredded
1 lb ground beef
salt, garlic, onions (to taste)
worcestershire sauce (to taste)
12 eggs, beaten
oil
(green chiles above frozen/canned)
 Spread 1/2 green chiles in flat surfaced pan.  Cover with 1/2 of beef
mixture (cook, cool and season with salt, garlic, onions and worcestershire
sauce), then 1/2 cheese.  Repeat with remaining ingredients.  Cover, chill
layers.  Cut layers in 6 portions.  Using 2 eggs for each relleno, spread
proper amount of batter on hot greased grill.  Place layered mixture into
center of each egg mixture.  As eggs cook, flip edges up over filling to
cover.  Turn relleno over and brown lightly.

CARNE ADOBADA (Serves 6)
6 pork chops
2 tsp salt
1/2  cup flour
Preheat oven to 300 degrees.  Bone and butterfly each chop.  Combine salt
and flour.  Flour the pieces of pork and fry on grill until browned.

STUFFED BAKED POTATOES (Serves 4)
2 large baking potatoes
1/4 cup sour cream
8 tsp freshly grated ramano cheese
4 slices fresh bacon, drain/crumble
4 tsp green onion, minced
salt & ground pepper
4 to 8 pads butter
mince fresh parsley/paprika garnish
Preheat oven to 425 degrees.  Bake potatoes 45 minutes.  Remove from oven
and reduce heat to 350 degrees.  Cut each potato in half horizontally and
gently scoop pulp into small bowl; reserve skins.  Add sour cream, 4 tsp
cheese, bacon and onion, mix with fork until well blended but not mashed.
Add salt & pepper to taste.  Fill potato skins and sprinkle with remaining
cheese.  Bake until heated through, about 20 minutes.  Add 1 to 2 pads
butter to each half and top with sprinkling of parsley and paprika.

SCAMPI SAUCE (Serves 6)
3 tbsp butter
2 tbsp garlic, minced
1-1/2 lb fresh shrimp, shell/devein
1/4 cup dry white wine
1/2 cup tomato sauce
1-1/4 cup heavy cream
1/2 tsp basil
1/2 tsp oregano
2 egg yolks
salt & white pepper
1 tbsp parsley, finely minced
Melt butter in skillet, add garlic and cook, stirring constantly, for about
1 minute.  Add shrimp and cook over med.-high heat, tossing with a wide
spatula until shrimp are bright pink on both sides.  Add white wine and
tomato sauce and cook for 1 minute.  Blend in 1 cup cream, basil and oregano.
Beat egg yolks with remaining 1/4 cup cream and heat until sauce thickens.  
Do not boil.  Season to taste with salt and white pepper.  Spoon over hot
buttered pasta and sprinkle with parsley.

BATTER-FRIED SOUTHERN CHICKEN (Serves 4)
1 fryer (3 lbs) cut in pieces
1 med. carrot, peeled/sliced
1 rib celery with top cut in chunks
1 bay leaf
4 peppercorns
2 tsp salt
1/4 tsp dried thyme
2 eggs, lightly beaten
1-1/4 cup milk
1/4 cup all purpose flour sifted with
1/2 tsp salt & 1-1/2 tsp baking powder
1-1/2 tbsp butter, melted
vegetable oil for deep-frying
1 medium onion, quartered
Place chicken parts, vegetables and all seasonings in a large saucepan.  Cover
with water and bring to boil.  Lower heat and simmer for 20 minutes.  Lift
out and drain chicken.  Allow to cool.  Meanwhile, combine eggs and milk.
Stirring constantly, slowly add egg and milk mixture to flour mixture.  Add
and stir in melted butter or margarine.  Pat chicken pieces dry and dip each
into the batter.  Fry in oil heated to 375 degrees until a light golden brown.
Drain on paper towels and serve at once.

CLAY-POT CHINESE CHICKEN (Serves 4)
1 small roasting chicken 3-1/2 lbs
2 tbsp peanut or vegetable oil
3 wafer-thin slices fresh ginger
1/4 lb mushrooms, sliced thin
5 scallions, cut in 2" lengths
2 cups chicken broth or stock
3 tbsp soy sauce
3 - 4 tbsp sherry
2 tbsp sugar
1 tsp salt
1 tbsp cornstarch with 2 tbsp water
watercrest/fringed scallion garnish
Preheat oven 350 degrees.  Saute ginger in oil 2 minutes.  Add mushrooms,
scallions and saute on high for 2 minutes.  Remove from heat, let cool.  Mix
together chicken broth, soy sauce, sherry, sugar.  Rub chicken inside and out
with salt and fill with the cooled scallion mixture.  Close cavity, tie legs.
 Place in clay pot, pour over chicken broth mixture.  Cover, place in oven
for 40 minutes until chicken is tender and done.  Transfer to heated serving
plate, keep warm.  Stir together cornstarch mixture and 3/4 cup pot liquids.
Cook on medium heat, stirring until thickened.  Pour on chicken.

CINNAMON CHICKEN (serves 6)
1 4 lb chicken
juice of 1/2 a lemon
2 tsp cinnamon
2 tbsp salt
1 tbsp white pepper
1/2 lb. butter
1/2 cup oil
1-1/2 cup water
1 can tomato paste
1/2 c wine
Rub lemon juice on pieces of chicken.  Put salt, pepper and cinnamon in salt
shaker, sprinkle over chicken.  Put 1/2 lb. of butter in frypan and cook
chicken on medium heat, sprinkling with ingredients in shaker as you're
turning chicken over.  Cook 45 minutes.  In separate saucepan, mix tomato paste
with water, bring to boil, stirring constantly.  Reduce heat to simmer, add
wine.  When mixture is blended, pour over chicken and stir.  Turn frypan on
low and simmer chicken 1/2 hour, occasionally turning and spooning sauce over
it.

POTA SUITE (Serves 4)
1 piece of round steak
2 cubes butter
1 box of instant mashed potatoes
1 standard size can sauerkraut
garlic powder
2 bay leaves
Lightly dust round steak with garlic on one side only.  Hammer steak to
tenderize.  Cut steak in bitesize pieces.  Cook in frypan with 2 bay leaves
and 1 cube butter.  Set aside.  Make serving for 8 instant mashed potatoes
using less milk and 1 cube butter.  Remove bay leaves, add meat and butter.
Add 1/2 can sauerkraut and 1/2 of juice.  Keep stirring with fork (up from
the bottom so no scorching occurs) until mixture is well blended and back up
to heat.

VEGETABLE BEEF STEW (Serves 6)
1 - 2 lbs stew meat or chuck roast
1 lb can tomatoes
2 - 3 cans beef gravy
1 10 oz pkg frozen mixed vegetables
1 pkg frozen stew vegetables
1 clove garlic
1 tsp worcestershire sauce
1 bay leaf
1 tsp paprika
Combine all of the above ingredients in a large pot (with the exception of
the frozen mixed vegetables) and cook on low to med.-low, allowing to simmer
for 2 - 3 hours.  Stir occasionally, making sure gravy is not sticking to
bottom of pan.  Add water if broth thickens up too much.  Add the package
of frozen mexed vegetables.  Salt and pepper to taste and cook for 10 more
minutes on medium heat.  Serve with lots of bread and butter, and chilled
vin' rose wine.

BOB'S SUPER CHILI (Serves 6)
3 bay leaves
1 tbsp oregano
1 tsp cummin powder
1/4 lb cheddar cheese, grate/chop
1 large can chili beans (pinto)
1 lb hamburger
Make Bob's barbecue sauce and pour in large pot.  Then add bay leaves,
oregano, cummin powder, cheddar cheese and chili beans.  In separate frypan,
break hamburger up with fork and stir until brown and thoroughly cooked.  Add
to other ingredients and simmer for another 15 - 20 minutes.  Serve with lots
of bread and butter and chilled vin' rose wine.

MARASCHINO SPARERIBS (Serves 4)
1 bottle maraschino cherries
1 med. can pineapple in heavy syrup
1 jar peach jam, or peach preserves
1/2 tsp powdered ginger
1/2 cup honey
1 oz vinegar
Place ribs on reveal wrap, pour maraschino cherries plus juice and pineapple
plus juice over ribs.  Seal securely in wrap and place in 250 degree oven for
3 hours.  Take ribs out of reveal wrap, place them on rack in broiler pan.
Mix together peach jam, ginger, honey and vinegar, stirring well.  Coat ribs
with basting brush and return them to 350 degree oven.  Check ribs in
10 minutes and every 5 minutes thereafter when basting with more glaze for
3 more applications.  Remove and serve hot.

CHICKEN & DUMPLINGS (CROCKPOT) (Serves 6)
2 8 oz cans chicken broth
1 stalk celery, chopped
1 onion, sliced
1 clove garlic, squeeze in press
1 carrot, sliced
1 chicken, cleaned
1 can pimentos
1 pkg frozen peas
1/4 lb. fresh muchrooms
1 box bisquick mix
In crockpot, layer half vegetables in bottom,  put in chicken and layer rest
of vegetables.  Pur over chicken broth.  Cook on low for 6 hours.  Take chicken
out, turn pot on high, strip meat off bones.  Throw away bones, skin and cook
vegetables.  Skim fat off broth, add mushrooms, drained pimento, peas and
chicken meat.  Make a batch of biscuits from back of bisquick box.  When
broth has come to a boil, drop raw biscuit dough, by the spoonful, on top of
broth until covered.  Cook with pot top on for 20 minutes, then off for 10
minutes.  Serve with butter, salt and pepper on top.

HOMEMADE BREAKFAST SAUSAGE (Serves 6)
5 lb boston pork butt, boned
5 tsp salt
3/4 tsp red pepper
1 tbsp blakc pepper
2 tbsp liquid smoke
2 tbsp sage
1/8 tsp nutmeg
1 tsp vanilla
2 tbsp brown sugar
Cut pork in chunks and grind with electric food grinder into a large bowl.
Pour in all of the above ingredients and mix with hands until all seasonings
are well blended in.  With meat press, press into very thin patties.  Tear
off large piece of handi-wrap, place 1 pattie, interleaving scott wax paper
between each pattie, until package of 5.  Wrap handi-wrap around, put in
freezer.  Will make approx. 25 to 26 patties.  When desired, pry patties
apart with knife and cook in covered frypan for approx 20 minutes, turning
over every 3 minutes.

SPICY HOMEMADE SAUSAGE (Serves 6)
10 lbs ground pork
10 tbsp lawry's seasoning salt
4-1/2 tbsp white pepper
2 tsp marjoram
2 tsp savory
2 tsp all spice
2 tsp coriander
2 tsp mace
2 tsp ground powdered clove
2 tsp sage
3 - 4 slices bacon
With electric food grinder, grind pork and bacon slices.  Add all above
ingredients and mix with hands until well blended in.  With meat press, make
in thin patties and freeze in handi-wrap and scott wax paper until needed.
Cook in covered frypan 20 minutes, turning over every 5 minutes.

RED PEPPER HOMEMADE SAUSAGE (Serves 6)
1 lb bacon
4 lbs pork
5 tsp salt
1 tbsp black pepper
1/2 tsp red pepper
1 tbsp sage
1/4 tbsp nutmeg
1/2 tsp thyme
With electric food grinder, grind together pork and bacon.  Add all of the
above ingredients and with hands, mix together until well blended in.  With
meat press, press into thin patties.  Freeze in handi-wrap and scott wax
paper, until ready to use.  Cook in covered frypan 20 minutes, turning over
every 5 minutes.

CHORIZO HOMEMADE SAUSAGE (Serves 6)
5 lbs fresh pork
5 tsp salt
3 tbsp chili powder
1 clove garlic, mashed
5 tbsp vinegar
1/4 cup paprika
1-1/2 tsp pepper
3/4 tsp oregano
3/4 tsp thyme
1/4 cup dry wine
With electric food grinder, coarsely grind pork.  Add all of the above
ingredients and with hands, mix together until well blended in.  With meat
press, press into thin patties.  Freeze in handi-wrap and scott wax paper
until ready to use.  In covered frypan, cook for 20 minutes, turning over
every 5 minutes.

RUM HOMEMADE SAUSAGE (Serves 6)
10 lbs pork
1 onion, finely chopped
6 cloves garlic, mashed
2 4 oz bottles pimento
6 tbsp chili powder
10 tbsp vinegar
1 tbsp pepper
1 cup rum
5 tsp cinnamon
2 tbsp cumin
3 tbsp salt
1 tsp red pepper
1/2 cup paprika
1-1/2 tsp oregano
1-1/2 tsp thyme
With electric food grinder, grind pork.  Add all of the above ingredients and
with hands, mix together until well blended in.  With meat press, press into
thin patties.  Freeze in handi-wrap and scott wax paper until ready to use.
In covered frypan, cook for 20 minutes, turning over every 5 minutes.

 



