My FavoriteRecipies

8/8/2019 My FavoriteRecipies

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-1 My Favorite Recipes Troy Welch, Sep 2010

Beans

Baked Beans - Cajun Style * page 4

Pinto Beans and Ham page 5

Beef

Spicy Cajun Meat Loaf * page 6

Five Star Chili * page 7

Hungarian Goulash page 8

Lasagna page 9

Oven Braised Brisket with Chipotle Sauce page 10

Pot Roast, To Die For - Crockpot page 11

Pot Roast, American - Crockpot page 12

Spaghetti and Meat Sauce page 13

Stew, American page 15

Stew, Traditional Mexican * page 16Bread

Cornbread page 17

Cornbread with Corn Flour (Masa Harina) page 18

Hawaiian Wheat Sweet Bread page 19

Casseroles

Beans, Sausage and Spinach Casserole page 20

Chili Relleno Casserole * page 21

Corn Bread Tamale Pie page 23

Green Bean, Mushroom and Rice Casserole page 24

Mexican Casserole page 25

Chicken

Caribbean Salsa Chicken page 26

Chili Verde, Quick and Scratch Made page 27

King Ranch Chicken (Texas Lasagna) page 28

Tarragon Chicken page 29

Desserts

Fresh Apple Bundt Cake Page 30

Furr's Cafeteria Butter Chess Pie page 31German Sweet Chocolate Cake and Icing page 32

Glendas Brownies * page 34

Lemon Coconut Bars page 35

Neiman-Marcus Cookies page 36

Fish

Moms Salmon Croquettes page 37

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2/49

Veracruz Style Fish page 38

Everything Else

Easy Egg Foo Yung page 39

Gumbo, Cajun Gumbo * page 41

Jelly, Raspberry Chipotle Pecan page 43

Muffin Pan Recipes

Breakfast page 44

Chicken Kiev page 45

Pizza, Pita Pizza page 46

Posole (Mexican Pork Stew) * page 47Quiche, Tarragon and Thyme Quiche * page 49

Syrup, (Imitation) Maple Flavored Syrup page 50

Ten Can Stew page 51

* = My favorites of all, I cook these very often

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3/49

In any of these recipes that call for chopped onions, bell peppers, or celery, you can usepackages of frozen, chopped bell peppers, onions, and celery to save preparation time.I thaw them in the microwave before mixing them into a recipe. In all of these recipesthat call for salt, I always use the Morton brand Lite salt, tastes exactly like salt, butwith about half the sodium content of regular salt.

You will find several Cajun type recipes here, as I really like spicy, and mild tomedium hot, but not hot, recipes. Cajun cooking uses primarily 6 ingredients and mostare not hot recipes, but are spicy recipes. Three of these ingredients are traditionallyknown as the Holy Trinity, and are onions, bell pepper, and celery, in varyingamounts, according to the recipe. The lesser known Holy Trinity Two consists of

black, cayenne, and white peppers (usually in equal amounts). Almost all Cajunrecipes use a combination of these 6 ingredients, the amount of each of the 6

ingredients changing to suit the recipe. I have found that in the recipes for well-knownCajun recipes, much more often than in other types of cooking, the amountsrecommend of each of these 6 ingredients should be followed closely. It just wonttaste the way it was traditionally meant to taste if you dont. Of course, cooking isabout what you like best, and I always try many variations on a recipe before I add it tomy recipe book, but I have found that a good, well-known Cajun recipe tastes the bestto me with no changes in these 6 ingredients.

I have discovered that replacing the specified quantity of black pepper in most recipeswith the same total quantity of black, cayenne, and white peppers, noticeably enhancesthe recipes flavor, making it a little more spicier, and just a little more hotter. So if arecipe calls for one teaspoon black pepper, I use 1/3 teaspoon ground black, 1/3teaspoon ground cayenne, and 1/3 teaspoon ground white peppers instead. Its not a lotof difference, but I think it is worth the change. Try it in one of your favorite recipesand see what you think.

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4/49

Baked Beans - Cajun Style

3 15-ounce cans Van Camps pork and beans (drained, with pork cubes removed)8 slices bacon or cup precooked bacon bits or lb smoked ham1 cup catsup cup brown sugar cup mustard (from a jar, or 3 tablespoons dry mustard)1 small onion, diced (or 3/4 bag (1 cup) frozen, diced onions) green bell pepper, diced (or one-half bag (3/4 cup) frozen, diced green bell peppers) cup celery teaspoon salt teaspoon black pepper teaspoon cayenne pepper teaspoon white pepper

Instead of the onion, bell pepper and celery stated above, you can use 2 cups of frozenseasoning mix, which has about the same proportions of onion, bell pepper, and celeryas stated above.

Fry the bacon in a large frying pan until crisp. Let cool, then crumble the bacon.Mix all the ingredients together well except for the beans, then add beans and mixgently, so as not to mash up the beans.An alternative to bacon is to use smoked ham. Slice ham into 1/8 inch cubes and placein a mixing bowl. Sprinkle the ham with a mixture of one-quarter cup brown sugar andone-quarter cup white sugar, mix until the ham is well coated, then brown ham in afrying pan until the sugars caramelize and begin to turn brown/black. Then mix allingredients except the beans together, then add beans and mix gently, so as to not mashup the beans.Pour bean mixture into a 10 x 10 inch baking dish, cover with tin foil and bake at 300degrees for 30 minutes or longer, until bubbling well around the edges of the bakingdish.Remove tin foil, and broil at 400 degrees 5 to 10 minutes, until top browns/blackensslightly. This browning/blackening adds a very good caramelized flavor to the dish,and does not taste burned at all.

This makes a mild to medium spicy recipe, to make a very mild recipe, use only 1/4teaspoon each of the three peppers. This dish is perfect with barbequed meats. Myfavorite with this dish is brisket with mustard potato salad and garlic bread.

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5/49

Pinto Beans with Ham

2 pounds dry pinto beans1 small ham or half ham with bone in (about 5 pounds)5 quarts water2 onions, diced (or two bags (3 cups) frozen, chopped onions)4 cloves garlic2 tablespoons cumin4 tablespoons chili pepper4 tablespoons cilantro or one half of a small bunch fresh cilantro, chopped

Wash and clean beans. Place in large pot with water and soak overnight (or at least 10hours).Remove most of the ham from the bone and dice the meat into inch cubes.

Add bone and all other ingredients except diced meat to the beans and water. Bring toa boil, then simmer, stirring occasionally, for about 3 hours, or until most of the beansare soft.Add diced meat and simmer for 30 minutes, or until all beans are soft. Remove bone.Serve with cornbread. If you cook this recipe too long, the beans will disintegrate. No

problem, add a little water and you now have bean and ham soup.

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6/49

Spicy Cajun Meat Loaf

2 pounds Italian sausage or breakfast sausage - if using breakfast sausage, add teaspoon ground fennel seed1 pound lean ground meat2 cups catsup1 cup crushed oats teaspoon black pepper teaspoon white pepper teaspoon cayenne pepper teaspoon salt.1 cup chopped onions (or one 12 ounce bag frozen, chopped onions).1 cup chopped green bell peppers (or one 12 ounce bag frozen, chopped green bell

peppers)

cup chopped celery2 cloves garlic, choppedInstead of the onion, bell pepper and celery stated above, you can use 3 cups of frozenseasoning mix, which has about the same proportions of onion, bell pepper, and celeryas stated above.

Mix all ingredients except one cup of ketchup and the meats in a large mixing bowl.Add the meats and knead well, then put in three 4-by-8 glass or metal bread pans (I use1 1/2 quart Pyrex glass bread pans). The remaining cup of ketchup will be used later.Cover with tinfoil and bake at 325 degrees about 30 minutes.Pour off grease, bake another 30 minutes, pour off grease.Remove tinfoil, spread remaining cup of catsup over the top of the meatloaf and alongthe sides, and bake until catsup begins to caramelize and slightly blacken - this must bewatched closely so as not to burn. The carmelized and blackened catsup on the top andsides of the meatloaf both add a great flavor to the meatloaf. This makes a mild tomedium hot meatloaf, if you want it milder or hotter, change the three peppers by 1/4teaspoon each.

Five Star Chili

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This chili tastes even better the next day after the flavors have blended overnight. Canbe stored in freezer with no loss of taste.

4 pounds beef, cut into 1/4 inch cubes (round, roast, sirloin, etc.)1 pound sweet, mild Italian sausage plus teaspoon ground fennel seed, OR 1 poundmild breakfast sausage plus 1 teaspoon ground fennel seed6 medium tomatoes, finely diced3 cups chopped onions (or two 16 ounce bags frozen, chopped onions)4 cloves garlic, chopped1 tablespoon crushed red peppers, finely chopped or ground4 large dried hot New Mexico chilies, stemmed and deseeded, then ground (6

to 8 tablespoons)1 tablespoon oregano

3 tablespoons ground cumin1 teaspoon salt1 teaspoon white pepper1 cup wheat bran flakes (optional)3 quarts (12 cups) water

Fry, then crumble the sausage.Add all ingredients except crumbled sausage to a stockpot, bring to a boil, and reduceto a medium simmer for about 2 hours or until beef cubes are almost tender.Add crumbled sausage and reduce heat to a low simmer until beef cubes are tender,another to 1 hour. The wheat bran flakes add no taste, but makes the chili thicker,and the fiber content is good for digestion.

Most chili recipes use coarsely ground beef. This one uses inch cubes of beef,which would be like very, very coarsely ground beef. It gives the dish a unique heaviertexture, and this recipe is a little soupier than most chili recipes.

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8/49

Hungarian Goulash

2 pounds beef cut into inch cubes1 large tomato, pureed, or one 14-ounce can of pureed tomatoes1 large onion, chopped (or one bag (1 cups) frozen, chopped onions)2 beef bouillon cubes dissolved in cup water, or two teaspoons powdered beef

bouillon dissolved in cup water, or one can beef stock2 tablespoons cornstarch2 tablespoons Hungarian paprika2 teaspoon dried parsley flakes1 teaspoon dried thyme leaves1 teaspoon dried marjoram leaves (optional) bay leaf1 teaspoon red pepper flakes

teaspoon salt

Put the cubed beef and chopped onions in a large covered skillet.Grind the parsley, thyme, marjoram, bay leaf and red pepper and put in a bowl. Addthe salt and paprika to the bowl.Dissolve the beef bouillon cubes in the water, and add to bowl, or add the beef

bouillon or beef stock to the bowl.Add tomato puree to the bowl and mix well.Add the contents of the bowl to the skillet, bring to a boil, cover and simmer for 1 hours or until meat is tender, stirring every 15 minutes. Add the cornstarch, stir andsimmer until sauce thickens. Remove bay leaf.Serve over noodles (traditional), rice, potatoes, or garlic spaghetti.

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9/49

Lasagna

1 8-ounce package Lasagna1 pound Italian sausage2 cups spaghetti sauce1 cups ricotta cheese2 cups (8 0unces) shredded mozzarella cheese, divided2 tablespoons rated Parmesan cheese1 egg2 teaspoons dried parsley flakesSalt and ground black pepper to taste

Cook pasta according to package directions. Lay flat on tin foil to cool or rinse in coldwater and place in a bowl of water.

In a large skillet, add meat, cook until brown. Let cool, then crumble.Place meat in a medium bowl, stir in spaghetti sauce.In a medium bowl stir together ricotta, 1 cup Mozzarella, Parmesan cheese, egg andseasonings.In a 13x9x2-inch baking dish, spread cup meat sauce, place 3 pasta pieceslengthwise over sauce, then a layer of pasta pieces crosswise over the lengthwise

pieces of pasta.Spread one-half of the ricotta mixture over the pasta, cover with 1 cup meat sauce.Repeat layers.Top with 3 pasta pieces lengthwise, then a layer of meat sauce and the remaining cupof mozzarella cheese.Cover with foil. Bake for 30 minutes, remove foil. Bake 15 minutes at 300 degrees oruntil hot and bubbly.

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10/49

Oven Braised Brisket or Roast with Chipotle Sauce

8 to 12 pound beef brisket, or rump roast, Pikes Peak roast, etc., with surface fatremoved3 medium onions, sliced2 cans diced tomatoes4 tablespoons minced garlic4 tablespoons brown sugar2 tablespoons ground cumin1 teaspoon salt1 small can chipotle peppers in adobo sauce

If you are cooking a roast, add 3 pounds carrots cut in half and 3 pounds potatoes, cut

into quarters.

Puree chipotles, mix with diced tomatoes, onions, salt, brown sugar, cumin, and garlic.Place meat in a large roasting pan and pour mixture over the meat. Cover airtight withtin foil.Bake 2 hours at 300 degrees.Remove tin foil, turn meat over, spoon pan sauce over meat. Recover with the tin foiland bake for 1 hour.Remove tin foil ,turn meat over, (if cooking a roast, add the carrots and potatoes to the

pan at this time and place meat on top), bake for 30 minutes. Cook longer as neededuntil potatoes and carrots are both tender.

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11/49

Brisket produces a lot of grease into the pan sauce that can be skimmed off after thesauce has cooled for a few minutes.

Pot Roast, To Die For Crockpot Roast

This recipe is from the cookbook put out by my Moms hairdressers friends and

clients.

1 beef rump roast or pork loin roast (3 to 5 pounds)1 package dried brown gravy mix1 package dried Italian salad dressing mix1 package dried Ranch salad dressing mix1 teaspoon black pepper1 cup waterMix the dried mixes and water together in the crockpot. Add the meat to the crockpotand cook on low for 6 to 8 hours. You may want to use low salt salad dressing mixes,

because the dried mixes have a lot of salt in them.

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Meat Sauce

1 pound ground beef2 pounds sweet Italian sausage1 cup chopped onions (or one bag frozen, chopped onions)1 clove garlic, chopped teaspoon ground cayenne pepper teaspoon black pepper teaspoon white pepper teaspoon ground coriander1 teaspoon Italian seasoning teaspoon salt2 large jars of spaghetti sauce

Knead all ingredients except spaghetti sauce together. Place the kneaded meat into alarge skillet and brown while chopping with spatula to prevent large clumps of meat.Add spaghetti sauce, bring to a boil, and cook at a low simmer for 45 minutes. Makesabout 6 quarts. Freezes well.

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15/49

American Stew

2 pounds meat, (seven bone steak, round steak, chuck roast, etc.) cut into to 1-inchcubes2 pounds carrots, sliced2 pounds potatoes, cut into to 1-inch cubes2 chopped onions teaspoon black pepper teaspoon white pepper teaspoon cayenne pepper1 teaspoon salt3 to 4 quarts water1 bay leaf1 teaspoon chopped garlic

Optional Ingredients:

1 15 ounce can corn, drained1 15 ounce can green string beans, drained1 15 ounce can green peas, drained1 15-ounce can pinto beans, drained1 can chopped tomatoes1 can tomatoes and green chilies pound cabbage, chopped

Brown meat. Bring water and meat to a boil, and boil gently for about 20 minutes.Add carrots, onions, garlic (if used), pepper, salt, and bay leaf and boil gently for 20minutes or until carrots are beginning to soften. Add any non-canned optionalingredients desired. Add potatoes and any additional water needed to completely coveringredients, and cook until potatoes and carrots are done. Add any other optionalcanned ingredients desired. Again, add any additional water needed to completelycover ingredients. Cooked, then crumbled ground beef can be used, but add it whenyou add the potatoes to the pot instead of at the beginning.

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17/49

Cornbread

This recipe is for the regular, coarse textured cornbread.

1 cup corn meal cup self rising flour3 tablespoons sugar teaspoon salt2 teaspoons baking powder1 large egg1 cup milk, buttermilk, soy milk, or sour cream3 tablespoons vegetable oil

Mix all wet ingredients together.

Mix all dry ingredients together, then mix with wet ingredients. Pour into a greased 8-by-8 inch baking dish. Bake at 425 degrees for 20 to 25 minutes, until lightlybrowned on top and a toothpick stuck in the center comes out clean. If the top islightly browned, but toothpick is wet, cover dish with tinfoil and bake until toothpickcomes out clean.

This recipe and the one below can be used in this way: prepare the cornbread batter asusual, but add enough extra milk to make it the consistency of a pancake batter. Pourcornbread batter into a hot waffle maker (I prefer a Belgian waffle maker, the kind thathas the large waffles) and cook until lightly browned. This makes a crusty cornbreadthat is great with stew or beans and ham.

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19/49

Hawaiian Wheat Sweet Bread

1 tablespoon dry yeast1 cup Better for Bread flour2 cups whole wheat flour3 tablespoons sugar2 tablespoons wheat gluten teaspoon salt2 tablespoons dry milk or dry buttermilk6 tablespoons potato flakes1 teaspoon Lemon extract1 teaspoon Vanilla extract2 eggs4 tablespoons applesauce or 4 tablespoons vegetable oil

1 cup warm water

Mix all ingredients together, then put into breadmaker, and bake on whole wheatsetting. You can leave the lemon extract out and have a plainer, more whole wheattasting bread.

If you want a lighter bread, replace the whole wheat flour with Better for Bread flour,and leave out the wheat gluten.

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20/49

Bean, Sausage, and Spinach Casserole

1 pound Italian sausage ( I like the hot better than the mild)1 small bunch Swiss chard, main stems removed, coarsely chopped (3 to 5 cups), or 1small bunch spinach leaves, chopped (3 to 5 cups), or two 1 pound packages of frozencut spinach leaves, thawed, or two bunches of coarsely chopped kale (3 to 5 cups)2 (15 oz) cans Great Northern Beans or 1 (15 oz) can white Kidney beans (Cannelloni

beans) and 1 (15 oz) can red Kidney beans, or 2 (15 oz) cans Navy beans, drained1 onion, chopped3 cloves garlic, minced (about 1 tablespoon)1 tablespoon fennel seed, ground, or 1 small bulb of fennel, finely chopped2 tablespoons fresh sage, finely chopped, or 1 tablespoon dried ground sage teaspoon salt teaspoon ground black pepper

1 cup Parmesan cheese, grated

Remove the casing from the Italian sausage, flatten out, and brown over medium heatfor 5 to 7 minutes, until lightly browned. Remove sausage and crumble the sausagewhen cooled.Add the fennel, onion, and garlic to the skillet and cook over medium heat until onionsare translucent, about 5 minutes.In a large bowl, mix the fennel, onion, and garlic with the spinach, beans, sausage,Parmesan cheese, sage, salt and pepper. Spoon the mixture into an 8 by 8 inch bakingdish.Cover the dish with tin foil and bake for 30 minutes at 350 degrees.

Chili Relleno Casserole

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21/49

This is not a recipe that can be served hot off the stove. If you do serve it hot off

the stove, it will be runny and mushy. It should be chilled to allow the contents to

set, then served in slices warmed up in a microwave oven.

4 7-ounce cans whole green chilies2 pounds shredded Monterey jack cheese6 Roma tomatoes, finely diced, or 3 14-ounce cans petite diced tomatoes, drained1 tablespoon ground ancho chili pepper1 teaspoon ground cayenne pepper3 tablespoons honey or 3 tablespoons sugar6 eggs cup milk cup bread flour cup corn flour (masa harina)

1 teaspoonbaking powder1 teaspoon salt, divided use

Drain the diced tomatoes, then mix with the honey, 1 teaspoon salt, and ancho andcayenne peppers.

Grease the sides of three 4 inch by 8 inch bread pans (I prefer glass ones), layer eachwith the tomato mixture, then 1/3 of the cheese, then a layer of green chilies, then 1/3of the cheese, then a layer of green chilies, and top with the last 1/3 of the cheese.

Microwave each bread pan on high for 3 minutes. The cheese on top should beslightly melted, so that when you pour the egg mixture over it in the last step of thisrecipe, the egg mixture will stay on top.

Mix the eggs, milk, flour, teaspoon salt, and baking powder until the mixture issmooth and pour evenly over the top layer of cheese. Bake uncovered at 400 degreesfor 20 minutes, or until the egg mixture is set and is lightly browned on top.

Refrigerate. To serve, cut contents of each pan with a sharp knife into eight 1-inch

wide slices and warm the slices in a microwave oven.

Diced green chilies can be used, but I prefer the whole green chilies, because you canremove any skin that might still be on them, and the diced green chilies often havesome skin on them, which tends to get stuck between your teeth.

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22/49

Corn Bread Tamale Pie

1 pound ground beef1 chopped onion, or one half of a 12 ounce bag ( cup) frozen chopped onions2 medium tomatoes, finely diced cup whole kernel corn cup chopped green bell peppers, or one-half of a 12 ounce bag ( cup) of frozenchopped green bell peppers pound cheddar cheese1 teaspoons ground chipotle chili pepper (hot), or 3 teaspoons ground ancho chili

peppers and teaspoon ground chipotle chili pepper (mild)1 tablespoon ground cumin1 tablespoon dried cilantro teaspoon salt

1 small box or bag (6 to 8 ounces) of yellow corn muffin or corn bread mix1 egg cup milk

Mix the yellow corn muffin or corn bread mix with one egg and cup milk.Brown hamburger meat and onions, then add rest of ingredients except the cheese andcorn bread mixture, and simmer for 15 minutes.Place meat mixture in a 9 by 9 inch casserole dish. Cover the meat mixture with thecheese.Pour the cornbread mixture over the cheese.Cook at 425 degrees for 20 to 25 minutes, until cornbread is slightly browned on top.

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23/49

Green Bean, Mushroom and Rice Casserole

can cream of mushroom soup cup mayonnaise (or another cup mushroom soup)3 cups cooked rice1 large can (13.25 ounces can) mushrooms2 cans (15 ounce can) french-cut green beans, drained1 small onion, diced (or 1/2 bag (3/4 cup) frozen, chopped onions)1/2 can (4 ounce can) sliced water chestnuts, drained1 small jar (2 ounce can) sliced pimientos, drained (optional) pound shredded or grated Cheddar cheese1 can fried onions

Dice the water chestnuts finely.

Chop the mushrooms.Mix all ingredients except fried onions together in a large bowl. Pour into a 8 inch by8 inch casserole dish. Bake for 25 minutes at 350 degrees.Spread the fried onions over the casserole and bake for 10 minutes.

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24/49

Mexican Casserole

1 dozen corn tortillas1 pound ground meat16 ounces grated cheddar cheese2 cans cream of chicken soup1 14 ounce can tomatoes and chilies1 chopped onion, or 1 cups frozen chopped onions1 large can Pet milk1 teaspoon ground ancho or mild New Mexico dried chilies1 4 1/2 ounce can of diced green chili peppers (optional) teaspoon salt

Brown meat in a frying pan and transfer cooked meat to a mixing bowl.

Saute onion in the frying pan then put onions in the mixing bowl with the meat.Add remainder of ingredients except tortillas to the meat and onions and mix.Place a thin layer of the meat sauce in a 9 x 13 inch or a 10 x 10 inch greased bakingdish.Then add a layer of tortillas, then a thin layer of meat sauce, then a layer of cheese,repeat these layers twice. Bake at 350 degrees for 30-40 minutes. Serves 8-10. Freezeswell.

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25/49

Caribbean Salsa Chicken

2 to 3cups cooked rice3 to 4 boneless, skinless, chicken breast halves, or eight boneless, skinless chickenthighs1 cup salsa cup orange marmalade1 tablespoon brown sugar2 tablespoons lime juice1 tablespoon oil teaspoon allspice cup chopped fresh cilantroLime and orange slices for garnish (optional)

Heat oil in large skillet, add chicken and cook until done.Remove chicken, cool, and cut into bite size pieces.Combine in a medium bowl, salsa, marmalade, brown sugar, lime juice, and allspice,mix well.Add to skillet with chicken and heat to boiling, lower heat to simmer, cover skillet andsimmer for 5 to 10 minutes, stirring occasionally.Stir in chopped cilantro, and serve with rice, garnish with lime and orange slices.

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26/49

Chicken Chili Verde, Quick

1 - 1 pounds chicken breast1 14 ounce can Green Chili Enchilada Sauce1 16 ounce jar Salsa Verde (I like the hot Ortega brand, the medium is too mild)

Cut chicken into inch cubes, saute until almost done.Add the enchilada sauce and the salsa verde and simmer for about 10 minutes or untilthe chicken reaches the tenderness you like. Ground red pepper or ground chipotle

peppers can be added to make the dish as hot as you like. This recipe makes asomewhat thin sauce that is best served over rice. If you want to make chile verde

burritos, use a second jar of salsa verde in place of the green chili enchilada sauce, itwill make a thicker sauce that wont drip out of the tortilla as much.

Chili Verde, Pork or Chicken, Scratch Made

2 pounds pork (any cut, with all fat and bone removed), or 2 pounds boneless, skinless,chicken breast6 medium tomatillos, peeled, destemmed, and finely chopped or pureed1 large onion, chopped1 teaspoon ground ancho or mild New Mexico chilies, or teaspoon of each1/4 cup minced fresh cilantro, or 1 tablespoon dried, crushed cilantro2 cloves garlic, minced2 tablespoons vegetable oil1 teaspoon salt1/2 cup water

Cut meat into inch cubes, brown in vegetable oil.Add onion and garlic, cook until translucent.Add all other ingredients and simmer until meat is tender.

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27/49

King Ranch Chicken (Texas Lasagna)

3 to 4 pound hen1 cup chopped green bell peppers1 cup chopped onions4 ribs of celery, finely chopped1 can condensed cream of mushroom soup1 can condensed cream of chicken soup2 15-ounce cans petite diced tomatoes and chilies, drained1 pound shredded cheddar cheese2 teaspoons ancho chili or mild New Mexico chili powder or 1 teaspoon cayenne

pepper1 teaspoon ground black pepper teaspoon ground white pepper

1 tablespoon cumin teaspoon salt15 to 20 regular size corn tortillas cup chicken stock

Boil chicken with cup onion and the salt and pepper until meat falls off the bones,reserve the stock. Let cool, then slice the chicken into inch cubes.Mix cup stock with all the other remaining ingredients except the tortillas and thediced tomatoes.Dip tortillas into remaining reserved chicken stock and put a double layer of tortillas ina large, deep, casserole dish, a layer of the soup and chicken mixture, a layer of 1/3 ofthe cheese, repeat these layers two more times. Top the casserole with the dicedtomatoes. The juices in the casserole should be about half of the depth of the dish, ifnot, add stock.Cover with tinfoil and bake at 300 degrees for 45 minutes.Let the dish set for 10 minutes before serving. This recipe results in a mildly hot dish.If you would like it hotter, increase the three peppers, or just serve with a jar of groundcayenne pepper, so each person can adjust the heat as they like. Makes 8 to 10servings.

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28/49

Chicken Tarragon

A bachelors favorite, very easy to prepare.

2 pounds chicken breast or chicken thighs (or legs, etc.)1 can cream of chicken soup1 can cream of mushroom soup1 can cream of celery soup1 onion, diced (or one bag (1 1/2 cups) frozen, chopped onions)2 tablespoons tarragon2 tablespoons thyme2 ounces almonds, slivered, and teaspoon almond extract or 2 tablespoons almondextract1 teaspoon black pepper

teaspoon salt

Place chicken in an electric skillet, mix all other ingredients in a bowl and pour overchicken. Cook over low heat (very slow boil, or medium simmer), stirring andscraping bottom of pan and turning chicken pieces about every 10 minutes until meat

becomes tender enough to fall off of the bone (about 45 minutes to an hour). Usuallyserved with rice, or pasta.

Alternately, can be cooked in a 10 x 10 inch casserole dish in the oven at 300 degreesuntil meat becomes tender enough to fall off of the bone (about an hour to an hour anda half).

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29/49

Apple Bundt Cake

3 cups flour (or for chocolate cake, 2 cups flour, cup cocoa)1 cup vegetable oil2 cup sugar1 cup chopped nuts3 cups diced raw apples (cooking, peeled or unpeeled)1 teaspoon salt1 teaspoon baking soda2 eggs1 teaspoon vanilla3 teaspoons ground cinnamon (optional)

Sift together the flour, salt, and soda (and cocoa and cinnamon, if used). Mix the rest

of ingredients together, then add to dry mixture and mix until well blended. Themixture will be very thick, heavy, and hard to stir.

Pour into a greased and floured Bundt pan. I prefer the flexible rubber pans as thisrecipe tends to stick to metal pans, even teflon coated pans.

Bake 1 hour and 15 minutes at 350 degrees. If you are at an altitude of 3,000 feet,bake for 1 hour and 30 minutes at 365 degrees.

TOPPING:

1/2 cup melted butter1/4 cup sugar1 tablespoon corn syrup1 teaspoon vanilla

While the cake bakes, prepare the topping by mixing all of the ingredients together.

As soon as the cake is removed from the oven, and while it is still in the pan, pour the

topping over the top. The topping will soak through the cake and down the sides. Letcool for 30 minutes, then invert the cake onto a plate and remove the pan.Optional - sprinkle cake with powdered sugar.

Furr's Cafeteria Butter Chess Pie

2 cups sugar

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2 tablespoons all-purpose flour5 large eggs, lightly beaten2/3 cupbuttermilk1/2 cup butter or margarine, melted1 teaspoon vanilla extract1 unbaked 9-inch pastry shell

Combine sugar and flour in a large bowl; add eggs and buttermilk, stirring untilblended. Stir in butter and vanilla extract, and pour into unbaked pastry shell. Bake at350 degrees F for 45 minutes or until set. Cool in a wire rack. Check for doneness afterthe minimum baking time by gently shaking the pie. The center should be set with aslight jiggle.

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31/49

Germans Sweet Chocolate Cake (recipe from the Germans Sweet Baking

Chocolate wrapper)

Preparation time: 30 minutesBaking time: 30 minutes

1 package (4 ounces) Bakers Germans Sweet Baking Chocolate1/2 cup water2 cups flour1 teaspoon baking soda teaspoon salt1 cup (2 sticks) butter or margarine, softened2 cups sugar4 egg yolks

4 egg whites1 teaspoon vanilla1 cup buttermilk or sour cream

Heat oven to 350 degrees. Line bottoms of 3 nine-inch round cake pans with waxpaper.

Microwave chocolate and water in a large microwavable bowl on High for 1 to 2minutes or until chocolate is almost melted, stirring halfway through heating time. Stiruntil chocolate is completely melted.

Mix flour, baking soda, and salt in another bowl, set aside.Beat butter and sugar in a large bowl with an electric mixer on medium speed untillight and fluffy.Add egg yolks, one at a time, beating well after each addition.Stir in chocolate mixture and vanilla.Add flour mixture alternately with buttermilk, beating after each addition until smooth.Beat egg whites in a large bowl with an electric mixer on high speed until stiff peaksform. Gently stir into batter.

Pour into the cake pans. Bake 30 minutes or until cake springs back when lightlytouched in the center. Immediately run spatula between cakes and sides of pans. Cool15 minutes, remove from pans. Remove wax paper. Cool completely on wire racks.Spread on icing.

Note: this delicate cake will have a flat slightly sugary top crust that tends to crack.

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Icing

1 can (12 ounces) evaporated milk1 cups sugar cup (1 sticks) butter or margarine4 egg yolks, slightly beaten1 teaspoon vanilla1 package (7 ounces) (2 1/3 cups) coconut flakes1 cups chopped pecans

Stir milk, sugar, butter, egg yolks, and vanilla in large saucepan. Stirring constantly,cook on medium heat for 12 minutes or until thickened and golden brown.Remove from heat. Stir in coconut and pecans.Cool to room temperature and of spreading consistency. Makes about 4 cups.

Personally, I dont like coconut or pecans in this recipe, and leave them out.

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Glendas Brownies

My older sisters grade-school friend, Glenda, gave this recipe to her (about 1954?). Ithas been in our family and cooked often, ever since.

1 cup Wesson Oil, this is the original, (or any vegetable oil)2 cups sugar4 eggs2/3 cup cocoa2 cups flour cup milk

Combine all ingredients in a medium bowl, and bake 20-30 minutes at 350 degrees in a10 x 10 inch greased baking pan at 350 degrees.

Icing for brownies

1 cup sugar stick butter1 tablespoon Cocoa cup milk1 tablespoon white syrup

I dont have the original cooking instructions for the icing, and rarely use the icing.As I recall, you should mix all ingredients, boil gently until a drop of icing droppedinto a cup of cold water forms a soft ball. Then remove from heat and pour onto

brownies. Most of the time when I make it, the icing does not get hard, just staysgooey, so I must be doing something wrong, because when prepared properly, the icingshould get hard.

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Lemon Coconut Bars

Crust:

cup butter, melted cup powdered sugar, plus extra for sprinkling1 cup flour

Filling:

3 eggs1 1/2 cups sugar3 tablespoons flour1 teaspoon baking powder

1/3 cup fresh lemon juicepinch salt1 cup dried grated coconut (available in 1 pound packages)

Preheat oven to 350 degrees.To prepare crust, mix powdered sugar and flour, then add melted butter and mix.Press dough into the bottom of a greased 8-by-8 inch casserole dish. Bake for 20minutes or until lightly browned.

While the crust is baking, prepare the filling. Beat eggs with the sugar, and then addthe flour, baking powder, lemon juice and salt and mix well. Stir in coconut and pourover the browned crust.

Cover with tin foil and reduce heat to 325 degrees for 30 minutes or more, until set.Remove tin foil and broil at 350 degrees for 3 to 5 minutes until lightly browned ontop. Cool, cut into 2-inch squares and sprinkle with powdered sugar. Makes 16 twoinch square bars.

This is the only recipe I like that has coconut in it. I dont even like coconut in the

icing for German Chocolate Cake, my very favorite cake.

Neiman-Marcus Cookies

The story on this recipe is that a woman dined at Neiman-Marcus and had their cookiesas dessert. She liked them so much that she asked for the recipe, which they gave to

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her, and she paid her dinner bill with a credit card. When her monthly credit card billarrived, she found that she had been charged $250.00 for the recipe for the cookies.She disputed this with Neiman-Marcus and her credit card company, but they held theirground, saying that once the recipe was accepted, it could not be taken back. So, thewoman has published this recipe every chance she gets to get back at Neiman-Marcus.Recipes from restaurants tend to make large amounts, this one makes about 56 cookies,so you might want to cut it in half for home usage.

1 cup butter12 oz. chocolate chips2 cups flour1 cup brown sugar1 tsp. soda tsp. salt

1 cups sugar4 oz. Hershey Bar (grated)2 cups oatmeal (blended)2 eggs1 tsp. baking powder1 tsp. vanilla1 cups chopped nuts (your choice)

Measure oatmeal, and blend in a blender to a fine powder.Cream the butter and both sugars.Add eggs and vanilla, together with flour, oatmeal, salt, baking powder, and soda. Addchocolate chips, grated Hershey Bar, and chopped nuts.Roll into 1 inch diameter balls, and place two inches apart on a cookie sheet. Bakefor 10 minutes at 375 degrees. Makes 56 cookies.

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Moms Salmon Croquettes

1 can salmon, drained, deboned, deskinned2 eggs cup flour10 saltine crackers, crushed, or 3 tablespoons fine bread crumbsCorn meal cup canola or olive oil1/8 teaspoon salt1/8 teaspoon pepper

Mix salmon, eggs, crackers, salt, pepper, and flour together well.Coat individual croquettes in corn meal and place in hot vegetable oil. Cook until

brown.

You can vary the recipe by adding chopped onions and bell peppers, Worchesteshiresauce, and/or jalapenos or green chilies. Personally, I like it best without theseadditions.

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Veracruz Style Fish

Prep Time: 10 mins Total Time: 1 hr Serves: 6

Ingredients

1 (28 ounce) cans diced tomatoes cup olive oil cup lime juice cup raisins1 cup onions, chopped3 cloves garlic, chopped3 bay leaves2 tablespoons dried parsley

1 tablespoon dried oregano cup chopped green olives2 tablespoons capers6 red snapper or flounder filets or eight tilapia fillets2 jalapenos, finely chopped cup fresh cilantro leaves, finely chopped cup slivered almonds

Directions

Preheat oven to 425.Add olive oil to skillet, saute onions and garlic until softened.Add tomatoes, parsley, oregano, bay leaves, jalapenos, lime juice, cilantro, and simmeruntil thickened, about 10-15 minutes.Add olives, raisins, capers and simmer 10 minutes more.In a glass baking dish spoon sauce over bottom.Add fish fillets and top with remaining sauce.Bake uncovered for 20 minutes.Serve with almonds on the side.

A side dish of rice or boiled potato chunks goes well with this recipe.

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Easy Egg Foo Yung

The unique feature of this recipe is the use of canned Chop Suey vegetables instead ofindividual cans of bean sprouts, water chestnuts, celery, and bamboo shoots. Youwont have partial cans of these leftover when you use this recipe.

7 eggs1 14-ounce can of Chop Suey Vegetables (I use La Choy)1 14-ounce can of Fancy Chinese Vegetables (I use La Choy)1 tablespoon soy sauce1 teaspoons ground white pepper3/4 teaspoon salt (or salt substitute, I use Morton Lite)Oil based cooking spray

Lightly beat the eggs with the soy sauce, pepper, and salt in a medium size bowl.Drain the Chop Suey Vegetables and the Fancy Chinese Vegetables, then pick out the

bamboo shoots, celery, and water chestnuts from the bean sprouts. Dice thesevegetables into inch or smaller pieces.

Add the diced vegetables and the bean sprouts to the egg mixture and mix.Heat an 6-inch skillet (I prefer a cast iron skillet) to a medium high heat, spray the bottom

and sides with an oil based spray.Pour one fourth of the mixture ( cup) into the skillet and cook 6 to 8 minutes or until

bottom is browned.Flip and cook 5 to 7 minutes until bottom is browned.Spray skillet with the oil based spray and repeat cooking steps with the rest of the mixture.Serve with Easy Egg Foo Yung Sauce.

Makes four 6-inch diameter patties.

Easy Egg Foo Yung Sauce

1 one-ounce package of chicken gravy mix1 tablespoon soy sauce

2 teaspoons sugar2 teaspoons vinegar1 cup cold water

Combine all ingredients and cook until it thickens to desired consistency.

Makes 1 cup, enough for four servings.

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Cajun Gumbo

1 large chicken (or four smoked turkey legs)1 pound beef or pork smoked sausage (or 2 pounds ham)1/3 cup oil3/4 cup flour2 diced green bell peppers (or one bag (1 cups) frozen, chopped green bell peppers)2 diced onions (or one bag (1 cups) frozen, chopped onions)6 stalks celery, diced6 quarts water teaspoon black pepper teaspoon red pepper teaspoon white pepper1 tablespoon Zatrains Crab Boil (optional).

Put the 6 quarts water, spices, and the chicken (or turkey) in a large pot and heat toboiling, then turn heat down to simmer.

The key to all gumbos is the roue. To make the roue, put the oil in large skillet andheat to medium high to high temperature. Begin sprinkling small amounts of flour(best way is to use a flour sifter) into the oil and mix until smooth, and continue addingflour and mixing until all is used. Cook, at a medium high heat, stirring frequently,until the roue is a dark milk chocolate brown (the color of a Hershey chocolate bar).Do not allow to burn. If it burns, start over. I usually make the roue in two or three

batches, as it is easier to work with and cook in smaller quantities. Each batch takesabout 15 minutes to get to a dark brown color and requires constant attention andstirring.

Reduce heat, add celery, bell pepper and onion, stir well, and cook until onions aretranslucent, about 3 to 5 minutes. You may need to add a little stock from the pot tokeep the mixture from being too thick.Add roue mixture and meats to the hot water and simmer until the chicken is done.

I usually use chicken thighs instead of a small whole chicken, and the thighs will beginto float to the surface as they become done. When they do, remove them and cut themeat into inch cubes and return to the pot. If using turkey, cook until the meat

begins to fall off of the bone. Remove the turkey, debone and cut into inch cubes.Continue cooking until the meats are tender. Skim the grease from the top as is forms.You should be able to skim about one cup of grease from the pot as it simmers.

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Prepare your favorite rice recipe (I always use brown rice), and serve it with thegumbo. When you serve the gumbo and rice, add about a teaspoon of gumbo file

per bowl just before serving it, or put it on the table for use as a condiment, as somepeople find it too strong of a taste. Do not add the gumbo file to the gumbo and thenheat it, as it will become bitter and stringy. Gumbo file is actually ground sassafras.

You can use several different meats or combinations of meats if you want in thisrecipe. Favorites are sausage and chicken (with or without shrimp), sausage andsmoked turkey, chicken and ham, and sausage and ham. Beef is not usually used. Ifyou use shrimp, do not add it until the last 3 minutes of cooking, as shrimp cooks veryquickly, and if overcooked, becomes tough. Do not use regular turkey legs, usesmoked turkey legs. My favorite for a heavily flavored gumbo is smoked turkey legsand Echrich smoked beef sausage. My favorite for a lightly flavored gumbo is chickenand smoked ham. I think the gumbo tastes better after sitting overnight in the

refrigerator, allowing the flavors to blend. I usually mix the cooked rice with thegumbo, put it in quart jars, and then freeze it. This recipe freezes well, tasting muchthe same even after several months of freezing.

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Raspberry Chipotle Pecan Jelly

2 18-ounce jars raspberry preserves3 cups pecans, finely diced cup honey1 7-to-8-ounce can chipotle peppers in adobe sauce,2 tablespoons lime juice1 teaspoon ground cinnamon

Put the raspberry preserves, chipotle peppers and adobesauce, honey, lime juice, and cinnamon in a blender andmix well.Pour into a bowl and mix in the diced pecans. This makes amild sauce, if you want it even milder, use the chipotle

peppers without the adobe sauce.Serve with bite-size crackers and a soft or semi-soft cheese such as Brie, Camembert,Gouda, Gruyere, or Muenster cut into inch cubes. My favorite is with smokedGouda cheese and bite-size HEB Original Entertainer Crackers.

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Muffin Pan Breakfast Pot Pies

9 eggs6 pieces fried bacon1 cup soy or cow milk pound cheddar cheese1 biscuit mix package

Preheat the oven to 350F. Coat a 9-cup muffin tin with nonstick cooking spray.Mix eggs and cup milk and scramble fry to a soft consistency.Combine biscuit mix with cup milk, knead and roll out to 1/8 inch thick layers.Cut rolled out layers using the base of a flour sifter (about 5 inch diameter) and roll alittle thinner.

Place cut out circles of dough into a 9 hole muffin pan and mold into the muffin pancups.Divide egg mixture into the nine muffin cups.Top cups with the cheddar cheese. Place a sheet of tin foil loosely over the muffing

pan and bake at 350 degrees for about 10 minutes.

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Pita Pizza

Any one who knows my eating habits would ever suspect that I would recommend avegetarian pizza, as I am mainly a meat and potatoes type of guy, but this is great!

For each Pita Pizza:

1 Pita bread pocket (about 8 inches in diameter)2 Roma tomatoes, sliced cup sliced or chopped bell peppers cup sliced or chopped onions1/3 of 8 ounce package of Kraft shredded four-cheese pizza mix cheese teaspoon dried Italian seasoning or 1/8 teaspoon dried Basil and 1/8 teaspoon driedoregano

Salt to tasteCrushed red peppers to taste

Bake pita bread pocket in oven (or toaster) until lightly browned on both sides.Slice Roma tomatoes, put on a plate and microwave on high for about 1 minutes.Microwave on high the bell peppers and onions for two minutes and remove water by

patting with paper towels. Put tomatoes on the pita bread slice, sprinkle with theItalian seasoning, spread on the cheese mix, and place the bell peppers and onions ontop. Broil in oven for about 4 minutes, or until cheese melts and begins to brown.Sprinkle with salt and crushed red peppers as desired. One pita pizza per adult with asalad is usually enough, and at least three per teenager, as they will probably not eat thesalad!

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Posole (Mexican Pork Stew)

2 lbs pork, trimmed of fat and cut into inch cubes, (pork shoulder, loin, or chops)Chicken can be used instead of pork, but pork is traditional.3 14 ounce cans of hominy, drained2 10 ounce cans of diced tomatoes with green chilies2 14 ounce cans of low-sodium chicken broth1 tablespoon vegetable oil1 cup onion, chopped2 garlic cloves, minced1 tablespoon New Mexico chili powder (mild, medium, or hot)1 teaspoon ancho chili powder2 teaspoons ground cumin

teaspoon salt teaspoon freshly ground pepper cup fresh cilantro leaves, chopped, or 4 tablespoons dried cilantro

Toppings: (Set out as many as you desire)

Tortillas ChipsGuacamole SlicesSliced or shredded radishesSliced or chopped green onionsShredded Cheddar CheeseSour CreamShredded LettuceLime Wedges*

Brown pork in oil over medium hot heat. Remove pork from pan and set aside. Inremaining oil, saute onion until tender, about 4 minutes. Add garlic, cooking for just aminute more.Put the cooked meat, onions and garlic in a stew pot. Add 2 cans tomatoes and chilies,

1 cans chicken broth, and the seasonings.Stir, bring to a boil, cover, and simmer for 30 minutes or until the meat is tender. Pureeone can of drained hominy in a blender with the remaining can chicken broth. The

pureed hominy adds thickness to the stew. Add the pureed hominy, whole hominy, andcilantro and simmer an additional 15 minutes.

I think posole is like chili and gumbo, instead of eating it hot off the stove, the taste

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improves if you let the pot cool on the stove for about two hours, then place it in therefrigerator overnight, which allows the flavors enough time to blend. The posole canthen be transferred into smaller containers or plastic bags for storage and reheated asneeded. This recipe freezes well with little loss of flavor or texture. I usually make adouble recipe, and after cooling overnight in the refrigerator, transfer the posole intoglass Mason jars and store in the freezer and unthaw as needed.

*Lime: A very small squeeze of juice from a slice of lime over a hot bowl of posole atserving time really wakes up the flavors! But be careful, too much lime juice willoverpower the mild flavors in this recipe.

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Tarragon and Thyme Quiche

4 eggs1 cup milk4 ounces shredded or sliced smoked Swiss, Cheddar, or Gouda cheese pound cooked bacon or breakfast sausage, crumbled, or diced cooked turkey,chicken or ham, optional cup chopped bell peppers, optional cup chopped onions, optional teaspoon salt teaspoon black pepper, optional teaspoon thyme1 teaspoon tarragon

Line a 9-inch pie shell (I like graham cracker or Oreo cookie pie shells best, gives thequiche a sweet flavor) with the smoked cheese. Other cheeses can be used, but thesmoked cheeses, whatever type, gives the quiche a superior flavor over that of plaincheeses.Mix all ingredients except meat together and pour into pie shell.Sprinkle with meat.Cover with tin foil and bake at 300 degrees for 50 minutes, or until knife inserted intocenter comes out clean.Remove tinfoil and broil 2 to 5 minutes until lightly browned on top.

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(Imitation) Maple Flavored Syrup

4 cups sugar cup brown sugar3 tablespoons corn syrup2 cups water1 teaspoon vanilla extract1 teaspoon imitation maple flavor extract1 teaspoon imitation butter flavor extract (optional)

Combine sugars, corn syrup, and water. Stir until dissolved, bring to a boil. Cover andsimmer for 10 minutes, do not stir. I have no idea of what happens if you stir whilecooking - Ive never tried that!Remove from heat, cool for 20 minutes or longer, and add vanilla and maple

flavorings. Stir only until mixed. Makes 1 quart. Want more maple flavor?, add to1 more teaspoon of imitation maple flavor extract. Dont add more vanilla extract, ittastes bitter if you use too much. If you want a butter flavored syrup, add 1 teaspoonof imitation butter extract when you add the imitation maple flavor and vanillaextracts. This syrup is every bit as good as any imitation plain or buttered maple syrup

brand you can buy at the supermarket, and doesnt have the preservatives or otheradditives that they contain.

Ten Can Stew

Made mainly with canned vegetables and soups, so preparation time is very short.Kids like it with the hamburger or mild Italian sausage, I like it with hot Italian sausage

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and Kidney beans.

1 pound hamburger or 1 pound Italian sausage, mild or hot1 large onion, diced1 (15 ounces) can Kidney beans (or Ranch Style beans)1 (15 ounces) can diced tomatoes1 (15 ounces) can diced potatoes, drained2 (15 ounces) cans peas and carrots, drained2 (15 ounces) cans corn, drained3 (15 ounces) cans minestrone soup, drained1 teaspoon dried basil1 teaspoon dried oregano3 cups water

Place all ingredients except meat and onion in a four quart stew pot, begin heating to aboil.Brown meat and onion, let cool, then crumble meat.Add meat and onion to the stew pot and when it begins to boil, lower heat and simmerfor 10 minutes.

If you are using hamburger meat, add 3 teaspoons black pepper. You can chose to notdrain the vegetables, and not add the water, but if you do, the stew will be fairly salty.

If you use hamburger, you will want to add 3 teaspoons of black pepper, as this is alarge stew and the canned vegetables and soups have no pepper in them.

Makes 10 one pint servings.

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