Potato and Leek Soup

~Potato and Leek Soup~
3 potatoes and 3 leeks, 1 onion, 1litre veg stock, 1/2 pint of milk Fry the onion and leek till soft, add potatoes and stock for 20 mins and then milk and season to taste, use a blender to puree.

Olive and Pecan Spread

OLIVE AND PECAN SPREAD

6 ounces cream cheese (regular or low-fat), softened
1/2 cup mayonnaise or light mayonnaise
1 cup chopped green salad olives (buy the least expensive kind, since you chop them up anyway; the jar will say salad olives, and they are usually small pieces of olives and pimentos)
Dash of ground pepper (but no salt)
1/2 cup chopped pecans

Combine the softened cream cheese and the mayonnaise in a bowl. A fork works well to get it all mixed together. Then add the juice from the olive jar and a dash or two of pepper, then mix. Now, fold in the pecans and olives.This can be served as a thick dip or used as a nice spread on toast or on bread with some tomatoes and lettuce for a tasty sandwich.

Spaghetti and Meat Sauce

1 lb of lean ground beef
1/2 c. chopped onions
1/4 c. chopped green peppers
1 can of mushrooms
1 small zucchini grated (they don't even know it's in there)
1 can of Rotel Tomatoes
2 10 oz cans of Tomato sauce
1 tbsp Italian Seasoning
1/2 tsp garlic salt


Brown ground beef and drain. Throw in veggies, seasoning and simmer. Cook spaghetti as directed and toss together.

NOTE: Serve with salad and garlic bread. I use the mall pretzel dough. Cut or roll in to sticks and let rise. Cook on 400 for about 10 to 15 minutes. Slather with butter and garlic salt.

Chicken Alfredo Pizza

Mall Pretzel dough
1 c. chopped up left over chicken
1/4 c. light Alfredo sauce
1/4 c. chopped purple onions
1/4 c. sliced mushrooms
tomato slices
handful of spinach tore into pieces
1 c. Mozzarella cheese

Make mall pizza dough, let rise then roll out. Spread Alfredo sauce, sprinkle 1/4 c. of cheese, spread chicken and vegtables, then the remainder of the cheese. Bake 15 to 20 minutes in a 425 degree preheated oven.

NOTES: YUMMY!

Ziplock Omlet

Crack 2 eggs into the quart size Ziploc bag (not more than 2) shake to combine them.
2. Put out a variety of ingredients such as: Cheeses, Ham, Onions, Green Peppers, Tomatoes, Hash Browns, Salsa, Etc.
3. Each guest adds prepared ingredients of choice to their bag and shake the bag to mix them well.
4. Make sure to get the air out of the bag and zip it up.
5. Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. If you have more omelets, make another pot of boiling water.
6. Cut the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.
7. Nice to serve with fresh fruit and bisquits; everyone gets involved in the process and it becomes a great conversation piece.
Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in just 13 minutes you have a nice omelet for a quick breakfast.

Poached Huevos Rancheros

recipes from Moosewood Restaurant Simple Suppers

2 cups Blender Tomato Hot Sauce
4 eggs
4 corn tortillas
1 1/3 cups grated Monterey Jack or Cheddar cheese

Pour the salsa into a lightly oiled skillet and bring it to a simmer. Make four wells in the salsa and break an egg (being careful not to break the yolk) into each one. Reduce the heat to low, cover, and poach the eggs for about 3 minutes. Meanwhile, warm the tortillas in a dry skillet on the stovetop.

Remove the skillet with the poached eggs from the heat, sprinkle the cheese on top, cover, and let sit long enough to melt the cheese. Transfer each egg, with a scoop of salsa, onto one of the warm tortillas and serve right away.


"Blender Tomato Hot Sauce" (for my version, I used 1/4 tsp. red pepper flakes and no cilantro - tasted great)

1 tablespoon vegetable oil
1 medium onion
1 small red bell pepper, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne or 1/2 teaspoon red pepper flakes
15 ounce can of tomatoes
1/4 cup chopped fresh cilantro (optional)

In skillet, heat the oil until it is almost smoking. Stir in the onion and bell pepper and sprinkle with salt. Cook on high heat, sitrring often, until the bell pepper is blistered and beginning to brown, about 4 minutes. Stir in the cumin, coriander, and cayenne or red pepper flakes and remove from the heat.

In a blender, puree the cooked onion and bell pepper with the tomatoes. Return the sauce to the pan, add optional cilantro, and salt to taste. Simmer uncovered for about 10 minutes, stirring occasionally. Makes 2 cups worth of sauce.

Cobbler

cake topping
1/2 c. sugar
1/4 c. oil
1 tsp. vanilla
2 eggs
1 c. self rising flour
1/4 c. milk

fruit mixture
1 large can of peaches
2 tbsp butter
1/4 c. sugar

Preheat oven to 350.

combine fruit mixture in a sauce pan and bring to a boil.

cream sugar, oil, eggs and vanilla. Add flour and milk. Pour fruit mixture into the bottom of a 9x9 cake pan. Pour cake mixture over it and bake for about 35 minutes on 350.
NOTE: You can use a can of cherry or blackberry pie filling in place of peaches. If you do this do not add sugar and butter or heat in sauce pan.

Meatloaf

1 1/2 lbs. lean ground beef
1/2 c. tomato ketchup
1/3 c. tomato juice
1/2 tsp. salt and pepper
1/8 tsp red pepper
2 eggs, beaten
3/4 c. fresh bread crumbs
1/4 c. finely chopped onions
2 tsp. prepared mustard

Topping
1/4 c. tomato ketchup
1/2 tsp. prepared mustard
2 tsp. brown sugar
In large bowl, combine ketchup, tomato juice, salt, black and red pepper, eggs, breadcrumbs, onions and mustard. Mix until thoroughly blended.
Add ground beef. Mix gently but thoroughly.
Line a 9 X 5 inch loaf pan with foil. (Poke holes in it to help drain the fat off)
Press in the beef mixture.
In a separate bowl, combine the topping ingredients, mixing well. Spread topping over the meat loaf.
Bake at 400 for 35-45 minutes or until done.
Drain off fat. Rest meat loaf 5 minutes before serving.
(I use a larger pan, because my guys love the topping. Bigger pan more coverage.)

Serving suggestions: Baked potato, salad

Bobbi's Pancakes

1 c. milk 2 eggs, separated
1/3 c. sugar 1 tsp vanilla
2 tbsp butter or oil
1 1/2 c. self rising flour
Combine milk, egg yolks, sugar, and butter mix well. Add sifted flour. If you like a thick or thinner pancake adjust flour. Beat egg whites until stiff, fold into batter. Cook on griddle on in hot skillet.

Note: Resently I have started cutting the flour just a bit and I had about 2 tbsp of blue corn meal and pecans or macadamian nuts. YUMMY!

Chicken Fricassee

2 lb. of chicken
Onion chopped
Mushrooms (2 cups fresh or 2 4oz cans)
2 tbsp butter
2 tbsp flour
Salt and pepper to taste
Worchester sauce to taste
Chicken broth


You can use a whole chicken or just chicken breast. Cover with water, season with salt and boil. Remove chicken from pot when thoroughly cook, skin, de-bone and chop.

Sauté onions and mushrooms (if using fresh) in butter or olive oil. Make a roué with butter and flour, stir in chicken broth until it is a gravy consistency. Add onions, mushrooms and chicken. Season with salt, pepper and Worchester sauce (I use almost a ¼ of a cup) to taste.

Serve over egg noodle, rice or puff pastries.

Note: Serve with your favorite Greens!

Pork Tenderloin, Cheesy mashed potatoes, green beans

1 Pork tenderloin
cavendars seasoning

4 medium potatoes
3/4 c cheese
garlic salt
peper

green beans

Season tenderloin with cavendars or your favorite seasonning. Pop in a 350 oven for a hour to a hour an a half.

Peel, dice, and boil 4 medium potatoes. Mash with milk, butter, and season with garlic salt and pepper. Stir in cheese.

Steak, Salad and garlic bread

Marinade Steak in Dale's marinade and throw on the grill.

Make a nice green salad and some garlic bread.

Yumm...

CHICKEN QUESADILLAS

12 ounces cooked chicken breast halves
2/3 cup shredded Monterey Jack cheese
1/4 cup onions
1/4 cup mushrooms
1 cup spinach
8 (8") flour tortillas
1 cup salsa
1 cup sour cream

Saute onions and mushrooms in a Tbsp of butter. Turn off the heat and throw the spinach on top to wilt. Divide chicken mixture, cheese and sauted veggies evenly among 4 tortillas.
Cover with remaining tortillas. Heat one tortilla stack in a large skillet over medium heat for 2-3 minutes.

Turn tortilla over and repeat for another 2-3 minutes or until cheese is melted. Repeat with remaining tortilla stacks.

Serve with sour cream and salsa.

Bacon wrapped Shrimp

Wrap shrimp with 1/2 slice of bacon and slide on skewer or use tooth pick to secure. Sprinkle with Tony Chachere's. Cook on the grill or under the broiler for about 10 minutes.

Pepper Poppers

Ingredients
25 fresh jalapeno peppers
14-16 ounces cream cheese
2 cups shredded cheddar cheese
2 (16 ounce) packages bacon
Directions
1 Cut stems off of peppers and cut them all in half longways.
2 Remove seeds from peppers, put in 400 oven for 10 minutes.
3 Mix softened cream cheese with cheddar cheese, fill cooled jaleapenos with cheese mixture,
4 Wrap 1/2 slice of bacon around each pepper half.
5 Place on baking sheets and place in 450 degree oven for 10 to 15 minutes or until bacon is fully cooked.
6 Remove and serve when cooled.
Enjoy!

Pork Chops, Potato Salad and Lima beans

Marinade your chops in your favorite marinade and through them on the grill. :)

Peel, dice, and boil 4 potatoes until tender.
Boil 2 to 3 eggs with your potatoes.

1/2 c. Mayo
2 squirts of mustard
2 tbsp of dill relish
minced onions to taste
dash of Tony's

Chop boiled eggs, mix dressing and toss it all together. We like our potato salad warm.

Chicken Enchiladas

Chicken Enchiladas
2 lb fresh spinach or mushrooms
2 tbsp butter
Medium onion chopped
4 cups of cooked chicken shredded
1 can of cream of chicken soup
1 can of green or red enchilada sauce
¼ c. milk
1 pint of sour cream
1 tsp cumin
2 cups cheese
Flour tortillas

Sauté onion w/ butter in frying pan. Add shredded chicken.

Heat soup, enchilada sauce, milk, sour cream and cumin in saucepan

Put chicken mix, soup mix, couple leaves of spinach and cheese in tortilla. Roll and place in pan seam side down. Pour remaining soup mix over. Sprinkle remaining cheese. Bake at 350 for 30 min.