Cajun Bass

2 pounds bass fillets
1/4 cup melted butter
salt and pepper to taste
1/2 teaspoon Cajun spice
1/4 teaspoon onion salt
1/4 teaspoon paprika
1/4 teaspoon garlic salt


Preheat barbecue grill or prepare open fire. Lay fillets flat on aluminum foil. Do not overlap. Baste fillets with butter. Sprinkle remaining ingredients evenly over fillets. Wrap heavy duty aluminum foil around fillets, making a sealed cooking bag. Make sure to seal tightly so no steam escapes. Place bag on grill and cook for 7 to 10 minutes. Do not flip. Use caution when opening foil. 

Greek Salad

1 head romaine lettuce- rinsed, dried and chopped 
1 red onion, thinly sliced 
1 (6 ounce) can pitted black olives 
1 green bell pepper, chopped 
1 red bell pepper, chopped 
2 large tomatoes, chopped 
1 cucumber, sliced 
1 cup crumbled feta cheese 
6 tablespoons olive oil 
1 teaspoon dried oregano 
1 lemon, juiced 
ground black pepper to taste 


In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.
Whisk together the olive oil, oregano, lemon juice and black pepper.
Pour dressing over salad, toss and serve.


Makes 6 servings

Chicken Salad

2 1/4 C. cooked, diced chicken 
2 1/4 C. cooked mini shell macaroni 
2 C. seedless green grape halves 
4 hard cooked eggs, diced 
1 (8 oz) can pineapple tidbits, drained


Dressing:
1 C. mayonnaise 
1/2 C. sour cream 
1/2 C. whipped topping 
1 T lemon juice 
1 T. sugar 
salt to taste 
1/2 C. cashew pieces 


In a large bowl combine the first 6 ingredients. 
Combine the first 6 dressing ingredients and whisk till smooth. 
Pour over salad; toss to coat. 
Chill at last 1 hour. 
Fold in cashews just before serving.

Ore-Ida Bagel Bites

6 mini-bagels (split in half)
3/4 cup of pasta sauce (I love Emril Agassi's)
3/4 cup of mozzarella cheese 
1/2 cup of pepperoni, chopped
Italian seasoning


1. Preheat oven to 425
2. Take a large baking pan and cover with foil.  Use cooking spray to grease.
3. Split each bagel in half on the foil
4. Cover with pasta sauce (I use 1 1/2 teaspoons per bite)
5. Cover in cheese (1 - 2 tablespoons)
6. Sprinkle chopped pepperoni or other toppings on bagel
7. Dash italian seasoning on each bite
8. Bake 9-11 Minutes, then put on BROIL for the last 2 minutes

Applebee's Veggie Patch Pizza

1 (10-inch) flour tortilla
Butter-flavor oil, as needed 
1/2 cup sliced mushrooms
Black pepper, to taste
Granulated garlic, to taste
Salt, to taste 
4 ounces Hot Spinach and Artichoke Dip
1/2 teaspoon Italian seasoning 
1/4 cup diced tomatoes 
1/2 cup shredded mozzarella cheese 
1 tablespoon shredded Parmesan/Romano cheese


Spinach and Artichoke Dip
1 (10 ounce) box frozen, chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and rough chopped 
1 cup shredded parmesan/Romano cheese blend 
1/2 cup shredded mozzarella cheese 
10 ounces prepared Alfredo sauce 
1 teaspoon minced garlic 
4 ounces (1/2 package) softened cream cheese


Pizza: In a hot saut? pan or on a griddle, place sliced mushrooms and butter-flavor oil and season with salt, pepper and garlic. Cook until hot.
Brush tortilla with oil and place on griddle.
Spread spinach and artichoke dip evenly on top of tortilla to within 1/2 inch of the edge.
Top with mushrooms, when cooked, Italian seasoning and diced tomatoes.


Sprinkle shredded mozzarella cheese over pizza and remove from griddle and place on a pizza pan in an oven preheated to 350 degrees F.


Remove from oven when cheese is melted and top with shredded parmesan/Romano cheese.
Cut into wedges and serve.


Spinach and Artichoke Dip: Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish.
Bake in an oven preheated to 350 degrees F for 30 minutes or until cheeses are bubbling and melted.


Serve as the "sauce" for the vegetable pizza or as a dip for chips.

Barbecue Pork

Ingredients:
Pork ribs 
Jar of barbecue sauce (any brand)



In dutch oven, over hot coals, braise ribs until brown. Smother ribs with sauce until covered. Then place lid on oven and over hot coals. Leave for a couple of hours until ribs are tender and fall apart

Little Caesar's Crazy Bread

1-10oz. tube Pillsbury pizza dough
2 tablespoons (1/4 stick) butter
1 teaspoon garlic salt
Kraft 100% grated Parmesan cheese for topping


Preheat the oven to 425 degrees F.
Unroll the dough on a cutting board. Position it lengthwise (longer from left to right than top to bottom). With a sharp knife, cut the dough in half, and then in half once more so that you have 8 even strips of dough.
 Being careful not to stretch the dough, place each strip on a lightly greased baking sheet and bake for 6 to 8
minutes, or until the top just turns golden brown.


While the dough bakes, melt the butter (on the stove or in the microwave on high for 15 to 20 seconds), then
add the garlic salt and stir until it dissolves.
Remove the browned dough from the oven and with a pastry brush or spoon spread a coating of garlic butter
over each piece.
Sprinkle a generous amount of Parmesan cheese on each!

Kahlua

Ingredients
1 quart water
2 1/2 cups sugar
3 tablespoons instant coffee
1 tablespoon vanilla
2 1/2 cups vodka


Directions
Boil water, coffee and sugar. Just as it boils, turn down heat to medium low and simmer for 2 hours (stirring occasionally). After two hours, you should have a syrup that coats the back of your spoon.


Let cool and add vanilla and vodka.


Enjoy with coffee, cream, in a cocktail

Orange Gatorade Sports Drink

1 package of unsweetened orange Kool Aid (or any flavor you like)
2 quarts cold water
1/2 cup sugar
1/2 teaspoon salt
1/2 cup orange juice

Mix all the ingredients together. Serve chilled or over ice.

McDonald's Iced Coffee

Ingredients:
4 tsp  Hershey caramel syrup
4 tsp half and half
Chilled espresso


Directions:
The night before you are ready to make your iced coffee brew your espresso and refrigerate.
Fill a 16oz cup full of ice ... to the top
Add 4 tsp Davinci's coffee syrup
Add 4 tsp half and half
The fill to the top with espresso
Mix up very well and drink

Starbucks Coffee Cake

TOPPING
1 cup all purpose flour
1 cup packed light brown sugar
1 1/4 teaspoon ground cinnamon
1/2 (1 stick) of butter, softened


FILLING
1/3 cup light brown sugar
3/4 teaspoon ground cinnamon


CAKE
3/4 cup butter, softened
1/3 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
1 tablespoon vegetable oil
1 1/2 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup buttermilk
1/3 cup whole milk


DIRECTIONS
 Preheat oven to 350 degrees F. Combine topping ingredients, cutting in the butter to form a crumbly texture. 
In a separate small bowl combine the filling ingredients. 
Using an electric mixer cream the butter and sugars together then add the eggs, oil and vanilla. 


Combine well. Sift together flour, soda, salt and powder. Add the flour mixture alternating with the milk and buttermilk. Do not overmix. Spread 1/2 the batter in a greased 9x13 inch pan. Sprinkle filling evenly over the batter then top with remaining batter and finally, spread the topping evenly over the top.
4. Bake for 30-40 minutes or until toothpick comes out with just a few crumbs clinging to it.

Pork Chops and Potatoes

Ingredients


Thick Pork Chops
Potatoes (1/4-inch thick slices)
Pepper
Minced Garlic
Honey
Dried Mint


Equipment
Heavy Duty Tin Foil


Instructions
Layer potatoes in foil, sprinkle with pepper & garlic. Place pork chop on potatoes, crush mint on top of the chop and add 1 tablespoon of honey. Wrap tightly in foil and place in coals. Cook for around 35 to 40 minutes.

Trail Mix

Ingredients


2 cups chocolate chips  
1 cup raisins  
1 cup banana chips  
1 cup apricots  
1 cup dry cereal


Instructions
Mix everything together in the bowl.Put in the plastic bags.

Hobo Potatoes

Ingredients
2 lb. bag frozen hash brown potatoes, defrosted.
1/2 cup ranch dressing. 1/2 cup milk.
As much shreded cheddar cheese as you like. 
If you have some sour cream throw a bit in.


Equipment
Aluminum foil or Dutch Oven


Instructions
Mix all ingredients then wrap (individual servings) in foil two times, put in campfire
20 minutes or so,untill tender. 
Or spray dutch oven with oil pour potatoes into hot oven, add extra cheese over the top bake about 30 min or so until tender and cheese is melted over the top.
Eat with dinner and reheat leftovers in the morning with your bacon and eggs.

Dutch Oven Donuts

Ingredients
Pillsbury Buttermilk Biscuts  
Crisco oil  
Optional: Powedered sugar mixed with water to make glaze


Equipment
Dutch oven


Melt the oil in the Dutch oven until it becomes a liquid.  
Put holes in the biscuits.  
Directions: Put the biscuits in for 30 seconds on each side, or until golden brown then let sit until cooled.

Lipton Ice Tea

Ingredients
3 -4 orange pekoe tea bags
2⁄3;-¾ cup sugar 
1⁄3; lemon juice ( freshly squeezed)
8 cups water


Directions
Boil water in a pot and add tea bags and allow to steep for one hour.
Pour into pitcher when cool and add sugar.
Mix well until dissolved and then add lemon juice.
Chill and serve.

A&W Root Beer

3/4 cup Granulated Sugar
3/4 cup Hot Water
1 liter Cold Seltzer Water
3/4 teaspoon root beer concentrate (McCormick is best)


Dissolve the sugar in the hot water. Add the root beer concentrate and let cool. Combine the root beer mixture with the cold seltzer water, drink immediately, or store in fridge in tightly covered container.

Olive Garden Breadsticks

Dough: 
1 1/2 cups warm water 
2 Tbs sugar 
1 Tbs yeast
1 Tbs salt
2 Tbs butter, softened 
4-5 Cups flour 


Topping: 
3 Tbs butter melted 
sea salt 
1/4 tsp garlic powder 


For the dough, pour the water into a stand mixer with the sugar and yeast, let that sit and froth for about 10 minutes. Add salt, butter, and 2 cups of flour. Mix the dough on low. Add the rest of the flour a half cup at a time, until dough scrapes the sides of the bowl clean. Mix the dough about 5 minutes on medium speed, until its soft and easy to work with. Roll the dough out into a long log, spray a knife with cooking spray and cut the dough into 12-14 pieces. Roll those pieces into about 6 inch long snakes. Spray 2 large cookie sheets with cooking spray, and lay the breadsticks out leaving about 2 inches between each one. Place them in the oven with the temperature turned to 170 degrees. Let them rise for about 15 minutes, or until doubled in size.
( I have also let them sit at room temp until they are doubled in size and then bake them in the oven) Once risen, brush them with the 1 1/2 T of melted butter and sprinkle them with salt. Now preheat the oven to 400 degrees and bake them for 12-15 minutes or until golden brown. While they are baking combine the rest of the melted butter with 1/4 t garlic powder. When the breadsticks are golden brown, remove them from the oven and brush them with the butter/garlic mixture.

KFC's Coleslaw

Ingredients


8 1/8 cups cabbage
1/3 cup carrots, shredded
1 teaspoon onion, chopped fine
3/4 cup buttermilk
1/2 cup mayonaise
1/8 cup milk
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup granulated sugar


Core the cabbage, then shred using the fine disk for the shredder attachment to the food processor. 
 Shred the carrot the same way. 
 Mix together cabbage, carrot and onion.


In a bowl, combine the buttermilk, mayonnaise, milk, and lemon juice with a whisk until well combined. 
Add the salt and pepper. 
Add the sugar to the sauce until well mixed in. 

Add the sauce to the cabbage and carrot mixture and mix well and allow the mixture to marinate in the refrigerator 8 hours or overnight. 

Skillet Corn Bread

1 1/2 cups cornmeal, preferable stone ground, which yields more character

1/2 tsp salt

1 tsp baking soda

1 tsp baking powder

1 tsp sugar (optional)

2 tbsp butter

1 large eggs, beaten lightly

1 1/2-2 cups buttermilk

Preheat the oven to 450 degrees F.

In a medium-size mixing bowl, combine the cornmeal, salt, baking soda, baking powder, and sugar (if using).

Place the butter in a skillet and heat in the oven until the butter just begins to bubble, 3-5 minutes.

Meanwhile, add the egg to the dry ingredients and then pour in 1 1/2 cups of the buttermilk. With a fork, whisk together, then switch to using a wooden spoon to combine. If the batter seems dry, add more buttermilk (which lends a custardy result).

Remove the skillet from the oven and immediately pour the batter on top of the sizzling butter. Return to the oven. Bake until golden on top, 15-20 minutes.

Carrabba’s House Salad Dressing

1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup buttermilk
1 1/2 tsp minced garlic
1/2 tsp minced fresh parsley
1/2 tsp lemon juice


Whisk together all ingredients in a small bowl. Makes 1 cup.

Sweet Potato and Baby Greens Salad

Ingredients
4 ounces baby spinach
4 ounces baby greens
2 medium-sized sweet potatoes, scrubbed and cut into 1/2-inch pieces
1/2 red onion, quartered
1 tablespoon olive oil, divided
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper


Dressing:
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
1 tablespoon dijon mustard
3 tablespoons olive oil
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 shallot clove, minced
1/2 lemon, juiced
2 ounces pecan pieces


Directions
Preheat oven to 400 degrees Fahrenheit.
Rinse and pat dry spinach and baby greens.
Combine potato and onion pieces in mixing bowl. Add olive oil and turn until sections are evenly coated. Place sections on large baking sheet. Season with salt and pepper. Bake for 25 to 30 minutes, or until potatoes are golden and tender. Remove from heat.
Meanwhile, combine vinegar, maple syrup and mustard. Add oil. 
Whisk until dressing is thick. Add remaining ingredients. Stir and let stand for 15 minutes to allow flavors to fuse.
Layer greens and veggies in shallow serving bowl. Drizzle with dressing and toss pecans over top.
Serves 4

Bacon Asparagus Salad

Ingredients
4 slices bacon, crumbled
1 bundle asparagus, stemmed and rinsed
1 teaspoon olive oil
Handful sliced almonds
drizzle balsamic vinegar
Sea salt and freshly ground black pepper to taste

Directions
Heat large skillet for about 1 minute. Cover bottom with 
single layer of sliced bacon. Cook over medium-high heat until bacon crisps and browns, about 5 minutes. Reduce heat. Transfer bacon to paper towels. Trim and remove excess fat. Wipe skillet.
Break off tough fibrous asparagus stems. Rinse under cold water, pat dry. Add olive oil to skillet over medium-high heat and heat for about 1 minute. Place single layer of asparagus in skillet. Cook for about 5 minutes until asparagus becomes tender but not flaccid. Toss small handful of sliced almonds into skillet. Reduce heat and cover for about 1 minute.
Assemble ingredients on plate. Drizzle with balsamic vinegar. Add salt and pepper to taste. Serve immediately.

Italian Pasta Florentine

2 tablespoons olive oil
2 garlic cloves, minced
1 (1 pound) package Bob Evans® Italian Sausage Roll
4 quarts water
1 (8 ounce) package wide egg noodles
2 cups frozen chopped spinach
1/3 cup grated Romano cheese
black pepper to taste


Directions
In a large skillet over medium-low heat, add 2 tbsp. olive oil. Add garlic and cook until lightly golden brown. Add crumbled sausage and continue to cook until no longer pink. Drain excess liquid. Place mixture to side keeping warm in oven on low heat setting. In a large pot, bring 4 quarts of water to a slow boiling point. Add noodles and cook according to package directions. Add frozen spinach during last 2-3 minutes of cooking time. Drain noodles and spinach in colander. Add spinach and noodles to large serving bowl, combine cooked sausage and gently toss. Top with Romano cheese. Serve immediately. Refrigerate leftovers.

Beef Noodle Bake

1-1/2 pounds ground beef 
1 small onion - chopped 
2 cans tomato sauce (8-oz. ea.) 
1 cup sour cream 
3 ounces cream cheese - cubed 
1 teaspoon sugar 
1 teaspoon garlic salt - or as needed 
7 cups cooked wide egg noodles -- drained 
1 cup shredded Cheddar cheese 


Preheat oven to 350° F. and grease a 9 x 13-inch baking dish


In a skillet, cook beef and onion until meat is no longer pink; drain. Remove from heat; stir in tomato sauce, sour cream, cream cheese, sugar and garlic salt; mix until blended. Place half of the noodles in a greased 9x13-inch baking dish; top with half of the beef mixture. Repeat layers. 


Cover and bake at 350 F. for 30-35 minutes or until heated through. Sprinkle with cheese; bake 3-5 minutes longer or until cheese is melted.

Coffee Soda

3 cups chilled coffee double strength
1 tbsp sugar
1 cup half-and-half
1 pint coffee ice cream
3/4 cup chilled club soda
sweetened whipped cream
4 maraschino cherries


Combine the coffee and sugar blend in the half and half fill 4 soda glasses halfway with the coffee mixture, add a scoop of ice cream and fill the glasses with soda. Garnish as desired with whipped cream, cherries, chocolate curls or cocoa.

Summer Rain

1 oz raspberry puree
1 oz grapefruit juice
1 oz pineapple juice
2 oz orange sherbet
1 oz lemonade


Blend all ingredients (except lemonade) briefly with half a glassful of crushed ice and pour into a highball glass. Add lemonade, garnish with fruit, add straws and serve.

Cappuccino Cooler

1 1/2 cups cold coffee
1 1/2 cups chocolate ice cream
1/4 cup hershey's chocolate syrup
crushed ice
whipped cream


In blender container place cofee, ice cream and syrup. Cover; blend until smooth. Serve immediately over crushed ice; garnish with whipped cream.

Margarita

Ingredients:



1 1/2 oz Tequila
1/2 oz Triple sec
1 oz Lime juice
Salt
Mixing instructions:


Rub rim of cocktail glass with lime juice, dip rim in salt. Shake all ingredients with ice, strain into the salt-rimmed glass, and serve.

Creamsicle

1 1/2 oz. Vanilla Vodka
3 oz. Orange Juice
1 1/2 oz. Milk


Drink Recipe Instruction:


Pour all ingredients into a  glass over ice cubes, stir, and serve. 

Chili Rice Casserole

3 cups white rice , cooked
1 cup cheddar cheese , shredded
½ cup onion , chopped
1 (19 ounce) can chili
¾ cup Fritos corn chips , crushed


Directions:


Preheat oven to 375 degrees.
In a saucepan, heat chili until warm.
Spray a 9x13 casserole dish with non-stick spray and spread rice in even layer on the bottom of the dish.
Top rice with 1/2 cup cheese, 1/4 cup onion and then chili.
Top that with remaining 1/2 cup cheese, 1/4 cup onion, and crushed corn chips.
Bake 25-30 minutes, or until cheese is melted.

Garlic Green Beans

Garlic Green Beans
1 pound green beans
1 tablespoon olive oil
3 tablespoons butter
2 cloves garlic, minced
1 tablespoon rosemary, chopped
Zest of 1 lemon
Kosher salt


Add butter, olive oil, garlic , lemon zest and rosemary  to a large sauce pan.  Turn on very low heat and allow to melt.  Stir well until melted, then take off heat.
In a pot of boiling water, drop in green beans and cook until bright green and crisp, approximately 3-5 minutes. Drain.  Toss beans in garlic butter.  Salt to taste.
 – Serves 4 to 6

Sautéed Green Beans and Potatoes with Rosemary and Lemon Zest

Ingredients:
1 pound red potatoes
1/4 cup olive oil
1 tablespoon chopped garlic
1 1/2 tablespoons finely-chopped rosemary
1 teaspoon grated lemon zest
1/4 teaspoon red chili flakes 
1 pound green beans, trimmed and blanched 
2 teaspoons fresh-squeezed lemon juice 
Salt


Preparation:
In a large saucepan over medium-high heat, add potatoes with water. Bring just to boil; reduce heat to medium, cover, and cook until tender, approximately 12 to 15 minutes. Remove from heat; drain and let cool. When potatoes are cool enough to handle, quarter potatoes lengthwise. Set aside.


In large frying pan, heat olive oil; add garlic and let sizzle for 30 seconds. Add rosemary, lemon zest, and chili flakes; let sizzle until fragrant. Add cooked potatoes and blanched green beans; sauté until vegetables are hot and coated with seasonings. Sprinkle with lemon juice and season with salt.
Serve warm.
Makes 6 servings.

Pan-Fried Squash Pan-Fried Squash

Ingredients:
1 tablespoon butter
2 cups diced yellow squash
2 cups diced zucchini
2 tablespoons balsamic vinegar
Directions


Melt the butter in a large skillet over medium to medium-high heat. Add the yellow squash and zucchini; cook and stir until lightly browned and tender. Transfer to a bowl, and toss with balsamic vinegar.

Orange Salad

1 can (11 oz) mandarin oranges
1 can (8 oz) crushed pineapple
water
1 package (6 oz) orange flavored gelatin 
1 pint orange sherbet, softened
2 bananas sliced


Drain oranges and pineapple, reserving juices. Add water to juices to measure 2 cups.
Set oranges and pineapple aside.


Place in a saucepan and bring to a boil; pour over gelatin in a large bowl. Stir until gelatin dissolves.
Stir in sherbet until smooth. chill until partially set (watch carefully).
Fold in oranges, pineapple and bananas. Pour into an oiled 6 cup mold.
Chill until firm.


Serves 8 to 10.

Fried Banana Peppers

Banana peppers, sliced in half and seeded
1 c. milk
1/4 c. flour
1 1/4 lb. cracker meal, unseasoned
1 1/4 tbsp. red pepper
Oil for deep frying


Cut peppers in half; soak in milk and flour.
 Combine cracker meal, flour and red pepper to make breading mixture.
 Remove peppers from milk and roll in breading. Deep fry at 350 degrees
 until golden brown.




PICKLED BANANA PEPPER  


peppers
garlic
dill
1 cup pickling salt
1 cup vinegar
1 gallon water


Wash peppers, make a slit in the side of each pepper. Alternatively, cut in half and remove seeds. Bell peppers can be used instead; cut into strips with some jalapeno added for zip.


Pack in sterilized jars. For each jar, use one clove garlic, one bunch dill or one teaspoon dill seed.


Bring pickling mixture to boil, pour over peppers and adjust seal. Process in a boiling water bath for 10 minutes. Tip: Heat jar lids before using for best results.

Sweet Potato Biscuits

2 1/2 cups all-purpose flour
1 tablespoon baking powder
Dash salt
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups fresh sweet potatoes (yams), cooked and mashed or 2 (15-ounce) cans sweet potatoes, drained and mashed 
4 tablespoons light margarine, melted
1 teaspoon vanilla extract


Preheat oven to 450°F (230°C).
In large bowl, combine flour, baking powder, salt, sugar, cinnamon, and nutmeg; stirring well.
In another bowl, combine sweet potatoes, margarine, and vanilla; add to flour mixture stirring just until dry ingredients are moistened.


Sprinkle flour on a work surface (waxed paper).
Turn dough out on floured surface and knead about ten times.
Roll dough to 1/2-inch thickness; cut into rounds with 2-inch round cutter.
Place rounds on baking sheet coated with nonstick cooking spray.
Bake 12 to 15 minutes or until golden.
Makes 2 dozen biscuits.

Homemade Chicken Noodle Soup

1 fresh whole chicken 
8 cups water 
1 tablespoon salt 
4 carrots, peeled and chopped 
6 celery ribs, chopped 
1 onion, chopped 
1 garlic clove, crushed 
1 cup uncooked noodles

Place cut-up chicken in a large kettle with water. Add salt and bring to a boil. Reduce the heat and skim off the fat.
Add chopped carrots, chopped celery ribs, chopped onion, and crushed garlic clove. Cover and cook until the vegetables are tender.
Remove the chicken, dice the meat, and return to the soup.
Add noodles to soup and cook until tender.
Makes 8 servings.

Vegetable Soup

1 pound ground beef 
1 cup chopped onion
1 garlic clove, crushed 
1 (16-ounce) can kidney beans, drained and rinsed 
1 cup sliced carrot
1 cup sliced celery
1/4 cup rice 
2 (16-ounce) cans stewed tomatoes 
3 1/2 cups water 
5 teaspoons beef base or bouillon granules
3 tablespoons chopped flat-leaf parsley
1 teaspoon salt 
1/4 teaspoon dried basil 
1/8 teaspoon ground pepper 
1 cup frozen green beans


Brown ground beef with chopped onion and crushed garlic clove in a kettle over medium-high heat, about 5 minutes. Drain.
Add kidney beans, sliced carrots, sliced celery, uncooked rice, stewed tomatoes, water, beef base, chopped parsley, salt, basil, and pepper. Bring to a boil, reduce the heat, and simmer, covered, for 40 minutes.
Stir in frozen green beans. Simmer for 10 minutes, or until the vegetables are tender.
Makes 8 servings.

Navy Bean Soup

2 cups dry navy beans
Water
1/2 cup carrots, chopped
1 medium onion, chopped
1 cup lean ham, chopped (can use a leftover ham bone or any other leftover meat; remove fat before cooking)
Salt and pepper to taste


Soak beans overnight; drain and rinse beans.
Put the soaked beans, 6 cups of water, the carrots, onion, and meat in a large pan and bring it all to a boil. Turn the heat to low and cook 2 hours (until the beans are tender.) If needed, add more water while the beans are cooking.
Makes 3 servings.

Country-Style Pea Soup

8 cups water 
2 cups split green peas 
2 pounds ham hocks 
1 onion, chopped 
1 celery rib, chopped 
1 clove garlic, minced
1 tablespoon salt


In a stockot, combine water, split peas, ham hocks, onion, celery, garlic and salt. Bring to a boil, reduce heat, and simmer for 1 hour and 15 minutes, or until split peas are very soft.
Purée or strain and reheat before serving.
Makes 8 servings.

Country Cupboard Soup

1/2 pound boneless pork loin, (or two boneless pork chops) cut into 1/2-inch cubes
1 teaspoon vegetable oil
1 cup thinly sliced carrots
1 cup sliced potatoes
1 envelope dry onion soup mix
2 tablespoons granulated sugar
Black pepper, to taste
4 cups water
1 (28-ounce) can tomatoes, crushed
1/4 teaspoon oregano leaves, crushed
Dash red pepper sauce


Heat oil in Dutch oven and brown pork, stirring occasionally. Add remaining ingredients and bring to a boil, reduce heat to simmer and cover and cook gently for 30 to 45 minutes.
Serves 6.


Cuts from the loin do not need to be stewed as long as the less-tender shoulder cuts, so this soup is ready in 30 to 45 minutes. Enough time to get everyone settled and ready for supper. Serve with cornbread and apple salad.

Chicken and Potato Parcels

Ingredients


4 baking potatoes, peeled and cubed
2 skinless, boneless chicken breast halves - diced
2 medium red bell peppers, chopped
1 large white onion, chopped
3 celery ribs, chopped
2 cups favorite barbecue sauce


Directions


Make four foil packets by the following method, using 1-foot squares of heavy duty aluminum foil: fold square in half and smooth flat. Seal each of the narrow ends by folding over each edge three times to make a 1/4-inch border, smoothing flat after every fold. You should now have a foil packet that is open on one long side. Repeat to form four packets.
In a bowl or resealable plastic bag, combine the potatoes, chicken cubes, red peppers, onion, celery, and barbeque sauce; mix well. Evenly divide the mixture among the foil packets. Roll up the open end of the packets to seal.
Place packets on a grill over the coals of a fire. Cook until the potatoes are tender and the chicken is fully cooked, about 25 minutes, depending on the intensity of the heat.

Chicken Salsa Parcels

Ingredients:


4 Skinless Chicken Breasts
1 Jar Salsa

How to Prepare:
Lay out 4 sheets of strong aluminum foil and place a chicken breast on each. Pour equal amount of salsa onto each chicken breast. Seal foil parcels and place on low coals or on grill over fire for approx. 30 mins (turning halfway).

Mandarin Chicken

Ingredients:


4 Boneless Chicken Breasts
1 Lg Onion
1 Lg Tomato
2 or 3 Mandarin Oranges
Your Favorite Chicken Seasoning
1 Sml Bottle Italian Dressing
4 Zip Lock Bags
Aluminium Foil

How to Prepare:
Butterfly Chicken or place between two pieces of foil and pound thin to speed cooking. Place thin slice of Onion, slice of Tomato and four or five sections of mandarin orange in Zip Lock with Chicken. Pour in some Italian Dressing and squeeze some juice from remaining Orange. Let marinate as long as two days in cooler. Place contents of zip lock into double thick foil packets. Sprinkle with Seasoning and Seal. Cook on coals or on grill for approx. 10 minutes then turn for an additional 5.

Campfire Cabbage

Ingredients:
2-3 slices bacon
1 large onion
1 head of cabbage
salt pepper
garlic powder

How to Prepare:
In a large dutch oven or frying pan, cook chopped up bacon until almost burnt. Add chopped onion and cabbage and stir until cabbage is wilted. Add enough water to cover. Bring to a boil. Cook until most of the water is gone and cabbage is desired tenderness. If need be, more water can be added. Add seasoning to taste.

Chicken Stir-Fried Ramen

Ingredients:


1 (3-ounce) package chicken flavor ramen soup mix
1/2 cup chopped onion
1/4 cup sliced hearts of palm
1-1/2 Tablespoons olive oil
1 can cooked chunk chicken, drained
1/4 cup frozen baby sweet peas or mixed vegetables (you may also used canned)
Parmesan cheese
Chopped parsley for garnish
Preparation:


Cook the ramen noodles separately according to package directions, reserving the flavoring packet for use below. Drain and keep warm. If you use frozen peas or vegetables, you can cook them in with the noodles. 


While cooking the noodles, saute the onion and hearts of palm in a large frying pan until onion is soft. Add drained chicken chunks and heat until warmed through, taking care not to shred the chicken chunks. Stir in the contents of the ramen soup flavoring packet, and combine until mixed. Add the cooked, drained ramen noodles and peas. Toss until coated. Turn onto plates and top with grated Parmesan cheese and parsley. 


Yield: 2 servings 

Hooters Fried Pickles

Ingredients


2 cups whole wheat flour
1 cup all-purpose flour
2 teaspoons salt
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 11 ounce jar hamburger dill pickle slices
2 cups buttermilk


Instructions
Preheat 8 cups of vegetable oil to 350 degrees in a large pot. Drain dill pickles in a colander and then place into a medium sized bowl with the 2 cups of buttermilk. Place all dry ingredients into a bowl and mix well. Take about a handful of the pickles out of the buttermilk and dredge into the seasoned flour. Shake off excess flour, and place battered pickles into hot grease. Be careful not to place too many pickles into the hot grease or the pickles won't fry up crisp. Fry pickle slices until golden brown. Continue cooking pickles until all are done.  Now you can make appetizers just like Hooters with this fried pickle recipe.

KFC BBQ Baked Beans

INGREDIENTS:

2 cans (15 ounce size) small white beans (with liquid)

2 tablespoons water

1 tablespoon cornstarch

1/2 cup ketchup

1/2 cup dark brown sugar

2 tablespoons white vinegar

4 teaspoons minced fresh onion

2 slices cooked bacon, crumbled

1/2 teaspoon dry mustard

1/4 teaspoon salt

1 dash black pepper

1 dash garlic powder

PREPARATION:

Preheat oven to 350 degrees F. 

Pour beans into a covered casserole dish. Combine the water with the cornstarch in a small bowl until cornstarch dissolves. Stir mixture into the beans. Stir the remaining ingredients into the beans and cover the dish. Bake for 90 minutes or until sauce has thickened. Stir every 30 minutes. Let beans sit for 5 to 10 minutes after removing them from the oven before serving.

Olive Garden Salad Dressing

1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoon corn syrup
2 tablespoon Parmesan cheese
2 tablespoon Romano cheese
1/4 teaspoon garlic salt, or one clove garlic, minced
1/2 teaspoon Italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice
sugar (optional)


Place all ingredients in a blender until well mixed. If this is a little too tart for your own personal taste, add a little extra sugar. You can enjoy your Olive Garden salad dressing for about 10 days if stored in an airtight container in the refrigerator. Another great use for the Olive Garden salad dressing is as a marinade for vegetables or even meats that you might like to grill. So you can see the Olive Garden salad dressing can be used in more than one way.


Be sure to serve this recipe with the Olive Garden Salad Mix.

Olive Garden Salad Mix

You can prepare the salad blend just like the Olive Garden does.


Ingredients
1 bag Dole American Blend Salad
4-5 slices red onion
4-6 black olives
2-4 pepperoncini (if you like a sweet pepper, you could use a banana pepper)
1/2 cup croutons
1 small tomato, quartered
freshly grated Romano cheese (Parmesan Cheese works well too!)


Instructions
Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of the lettuce the red onion, black olives, pepperoncinis, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.

Cherry Salad

Cream together:
8 oz. package cream cheese 
1 can sweetened condensed milk 


Fold in:
1 large size can crushed pineapple, drained 
1 can cherry pie filling 
8 or 9 oz. carton Cool Whip, softened


Pour into serving dish and refrigerate.

Olive Salad

1 cup drained pimiento-stuffed green olives,
coarsely chopped
2 - 4 cloves garlic, finely chopped
2 ribs celery, finely chopped
1 Tbs extra-virgin olive oil
2 tsp red wine vinegar
1/2 tsp grated lemon zest
1/4 tsp dried oregano
1/4 tsp hot red pepper flakes, or to taste
Salt and freshly ground pepper to taste


Combine all ingredients in a bowl and toss to combine. Refrigerate
covered for at least 2 hours, and up to 2 days before serving at room
temperature. Serves 4 to 6.

Layered Lettuce Salad

Do not stir or mix ingredients. Layer in a 9x13" pan.


1-2 heads lettuce, tear into small pieces 
1 pkg fresh spinach, tear out rib stem and tear into small pieces 
6 hard boiled eggs, sliced thin 
1 bunch chopped green onions, thinly sliced 
1 lb bacon, fried crisp, drained and chopped 
1 (10 oz) pkg frozen peas, defrost and drain on paper towel 
1 large green pepper, chopped fine 
1 c real mayonnaise 
2 c sour cream 


Cover tightly and refrigerate overnight.


When ready to serve, remove cover and sprinkle with grated mozzarella cheese.


Cut into 12-14 squares.

Potato Skins with Bacon and Cheese

3 medium russet potatoes
Vegetable oil


5 bacon slices
1 1/4 cups grated sharp cheddar cheese
1 1/4 cups grated Monterey Jack cheese
1 tablespoon chopped fresh parsley
1/4 teaspoon cayenne pepper
3/4 cup chopped green onions
Sour cream



Preheat oven to 425°F. Scrub potatoes; pat dry. Rub skins with oil. Place potatoes on baking sheet. Bake until potatoes are tender, about 1 hour. Cool. Maintain oven temperature. Cut each potato lengthwise into quarters. Scoop out centers, leaving 1/2-inch-thick layer of cooked potato on skins. Oil baking sheet. Place skins, skin side down, on sheet, spacing 1 inch apart. Sprinkle with salt and pepper.
Cook bacon in heavy large skillet over medium heat until brown and crisp. Drain. Chop bacon. Transfer to medium bowl. Add cheeses, parsley and cayenne; stir to blend. Sprinkle cheese mixture atop skins. Bake until skins are crisp and cheese mixture melts, about 25 minutes.
Transfer skins to platter. Sprinkle with green onions; top with dollops of sour cream and serve.

Reuben Casserole

Ingredients
5 cups uncooked egg noodles
2 cans (14 ounces each) sauerkraut, rinsed and well drained
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3/4 cup milk
1/2 cup chopped onion
3 tablespoons prepared mustard
3/4 pound sliced deli corned beef, chopped
2 cups (8 ounces) shredded Swiss cheese
2 slices day-old light rye bread
2 tablespoons butter, melted


Directions
Cook noodles according to package directions. Meanwhile, in a large bowl, combine the sauerkraut, soup, milk, onion and mustard.
Drain noodles; stir into sauerkraut mixture. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with corned beef and cheese.
Place bread in a food processor; cover and process until mixture resembles coarse crumbs. Toss crumbs with butter; sprinkle over casserole.
Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Yield: 5 servings.

Chicken Casserole Recipe

2 C. cooked, cubed chicken 
2 C. chopped celery 
1 C. chopped onion 
2 T. chopped pimiento 
1 t. salt 
1/4 C. toasted almonds (slivered) 
1/2 C. mayonnaise 


Mix and spoon into casserole dish. Top with: 


1 1/2 C. shredded Mozzarella cheese and 1/2 C. crushed Ritz crackers mixed with:
1 T. butter or margarine 


Bake at 350°F until crumbs are golden, about 25 minutes.

Pork Chops Casserole

4 pork chops 
4 cups sliced potatoes 
1 can cream of celery soup 
1 cup milk 
2 tablespoons chopped onion 
1/2 teaspoon salt 
1 teaspoon pepper, or to taste grated American cheese


Brown pork chops. Place potatoes in greased 2-quart baking dish. Mix together soup, milk, onion, salt, and pepper. Pour over potatoes. Place pork chops over potatoes; sprinkle with cheese.


Bake uncovered at 375° F. for about 60 minutes, or until potatoes are tender.


Serves 4.

Easy Skillet Chili Mac

1/2 cup chopped onion 
1 pound lean ground beef 
1 tablespoon vegetable oil 
8 ounces elbow macaroni 
1 can (16 ounces) kidney beans, undrained 
1 large can (16 ounces) tomato sauce 
1 cup water 
1 teaspoon chili powder 
1 teaspoon salt 
1 cup shredded Cheddar cheese


In a large skillet, brown onion with ground beef. Add macaroni, kidney beans, tomato sauce, water, chili powder, and salt. Cover and simmer for 15 minutes.


Add 1 cup shredded cheddar cheese; cover and continue to heat until cheese is melted.


Serves 4.

Cheeseburger Pie Casserole

3/4 lb. hamburger
1/2 onion, chopped
1-1/2 slices bread, cubed
1/2 c. Ragu sauce or your favorite sauce
Salt, pepper and oregano


Saute beef and onions in butter. Add Ragu, bread and seasonings. Pour into 9" unbaked pie shell.


Beat one egg, add 1/2 cup milk, 1 cup grated cheddar cheese. Spread over beef mixture.


Bake 1/2 hour at 350° F.

Baked Potato Casserole

5 large baking potatoes, cooked and diced
6 slices bacon, cooked and crumbled
1 lb. shredded cheddar cheese
1 pint sour cream
2 bunches green onions, chopped (sauteed in bacon grease)
salt and pepper to taste


Mix all ingredients. Pour into casserole and bake 30 minutes at 325° F.


Serves 6 - 8.

Chocolate Cake Shot

1/2 oz Frangelico

1/2 oz  vodka

Frost the rim of an old-fashioned glass with sugar and lemon. Add the  vodka and Frangelico ; stir together. Lick the sugar rim, shoot the mixture, and bite a piece of lemon.

Angel Face

 Ingredients


1-1/2 oz Gin 
1/2 oz Apricot Brandy 
1/2 oz Apple Brandy 


Shake all ingredients well with cracked ice.
Strain into a chilled cocktail glass.

Cajun Deviled Eggs

6 large hard-cooked eggs , peeled
3 tablespoons mayonnaise
½ teaspoon cajun seasoning or ½ teaspoon creole seasoning , divided lettuce leaf
2 tablespoons finely chopped parsley


Directions:
Slice eggs in half lengthwise.
Transfer yolks to a bowl; add mayonnaise and Cajun seasoning; mix well.
Pipe or spoon filling into egg whites.
Cover and chill at least 30 minutes or up to 24 hours before serving.
Place eggs on a lettuce-lined serving platter; sprinkle with parsley.

Flamingo

Ingredients:

2 oz. Pineapple Juice 
1/2 oz. Lemon Juice 
2 oz. Club Soda 
1 Lime Wedge 
4 oz. Cranberry juice 


In a shaker half-filled with ice cubes, combine the cranberry juice, pineapple juice, and lemon juice. Shake well. Strain into a highball glass. Top with the club soda. Stir well and garnish with the lime wedge.

Yellowjacket

Ingredients:

2 oz. Orange Juice 
2 oz. Pineapple Juice 
2 oz. Lemon Juice 


Fill a shaker half full with ice cubes. Pour all ingredients into shaker and shake well. Strain drink into a Cocktail glass and serve.

Spicy Tomato Cooler

Ingredients
1 can (12 ounces) V8 or tomato juice, chilled
1/4 cup beef broth
1/4 teaspoon pepper
1/8 teaspoon celery salt
1/8 teaspoon Worcestershire sauce
Dash hot pepper sauce (I use Texas Pete)


Directions
In a small pitcher, combine the first five ingredients. Add pepper sauce if desired. Serve over ice if desired. Yield: 2 servings.

Shirley Temple

Ingredients:
 1 tsp. Grenadine
3 oz. Ginger Ale 
3 oz. Lemon Lime soda


Fill a Highball glass almost full of ice cubes. Pour all ingredients into the Highball glass and stir well. Garnish with a Lime Wedge and a Maraschino Cherry.

Lemon Flip

Ingredients:
1 1/2 oz. Lemon Juice
1 Egg Yolk
2 tsp. Simple Syrup (1 part sugar, 1 part water)


Put several ice cubes in a shaker, add egg yolk, sugar syrup and lemon juice. Shake very well and strain into a long drink glass. Serve with a drinking straw.

Lemon Squash

3 oz.  Lemon Juice 
Soda Water 
3 tsp. Simple Syrup (1 part sugar, 1 part water)


Mix lemon juice with sugar syrup in a long drink glass, stir well and fill up with soda water. Serve with drinking straw.

Jungle Juice

Ingredients:

2 cups Orange Juice
1 Banana 
dash ginger 


Place all ingredients in the blender jar - cover and whiz on medium speed until well blended. Pour in one tall, 2 medium or 3 small glasses and drink up.

Bacon And Cheese Breakfast Pizza

Ingredients:
1 9" single-crust pastry 
1/2 pound bacon; cook -- crumble 
8 ounces swiss cheese -- shredded 
4 eggs 
12 ounces sour cream 
2 tablespoons fresh parsley -- chopped 


Roll pastry to fit into a 12" pizza pan. Bake at 425~ for 5 minutes. 
Sprinkle bacon and cheese evenly over crust. In a bowl, beat eggs, sour 
cream and parsley until smooth; pour over pizza. Bake for 20 to 25 minutes 
or until pizza is puffy and lightly browned. Yield 6 main-dish or 18 
appetizer servings.

Griddle Cakes

INGREDIENTS:

1 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
1 Egg -- well beaten
1 1/2 tablespoons butter -- melted




Sift flour once, measure, add baking powder and salt, sift again.
Combine milk and egg and add to flour. Stir only until smooth. Add
butter.
Bake on hot, well-greased griddle.


Makes 12 cakes.