Macaroni and Cheese Bake with Corn

1  can  whole kernel corn, with juice
1  can  cream-style corn
1-1/2  cups  elbow macaroni, uncooked
1/2  cup  butter, melted
1  cup  Velveeta cheese, cubed
1/4  cup  onions, minced

Mix all ingredients and pour into a buttered 9x13" Pyrex baking dish.
Bake at 350° for 40 minutes, stirring once or twice, until lightly browned.

Cheesy Cornbread Casserole

1 sweet onion

1/4 c. Butter

1 egg beaten

1/3 c. Milk

1 c. cream style corn

1 box Jiffy corn mix

2 drops hot pepper sauce

1c. Sour cream

1/4 tsp. Salt

1/4 tsp. Dill weed

1 c. Grated cheddar

Preheat to 425°.

Slice onions thinly. Sauté until soft.

Combine mix, egg, milk, sour cream, corn, pepper sauce and pour into 8" Pan.

Combine onions, salt, dill 1/2 cheese. Spread over batter.

Sprinkle remaining cheese over onion. Bake 25-30 min.

Chicken Tortellini Soup

This is Haylee's all-time favorite soup. She just lights up when I fix this, which is often. She even eats the leftovers for breakfast. It's healthy, so what can I say. Use a rotisserie chicken, as the flavor from them is far superior to a fresh raw chicken which is usually used. Also, BEEF bouillon is correct . . . not chicken bouillon. It's flavor dynamite! Sometimes I substitute a couple cans of corn (not drained), for the mixed vegetables. 


1  rotisserie chicken
1  onion, quartered
2 - 3  carrots, peeled and chunked
1/2  cup  fresh parsley, use stems and all, (or 1/4 cup dried)
2 - 3  stalks  celery, chunked
3 - 4  Knoor brand* beef bouillon cubes
2  bay leaves, optional
Fresh ground pepper
1  pkg   refrigerated fresh tortellini
3 - 4  cups  frozen mixed vegetables         

Remove any twine holding chicken together. Put the chicken in a large (wide) kettle and break apart.

Fill pot with water to just cover ¾ of the chicken. Add the next seven ingredients. Bring to a boil and gently simmer for about 1½ -2 hours.

Remove from heat; strain broth into a large bowl. Then restrain it in a fine mesh strainer to remove all the little bits of unwanted ingredients. Cool the chicken and cooked vegetables until you can easily handle it. Pick all the chicken from the bones. Set aside. Discard skin, bones, and vegetables. (If time allows, when the broth cools, refrigerate it so fat can be skimmed from the top and discarded.)

Add chicken to the strained broth. Bring to a boil; add tortellini and return to a boil. Simmer for about 3 minutes before adding the frozen mixed vegetables. Return to a boil once again, and simmer for 5 minutes.


This is Haylee's all-time favorite soup. She just lights up when I fix this, which is often. She even eats the leftovers for breakfast. It's healthy, so what can I say. Use a rotisserie chicken, as the flavor from them is far superior to a fresh raw one that is usually used. Also, BEEF bouillon (Knoor brand is the very best),  is correct . . . not chicken bouillon. It's flavor dynamite!


*Knoor brand is the very best. They are about twice as large as Wylers cubes, so use your judgement if you use anyting other than Knoor.

Apple Walnut Salad with Cranberry or Raspberry Dressing

This is one of my all-time favorite salads. Pick up a bag of cranberries while they are in season, to freeze and use all winter for this absolutely delicious salad.  Be sure and use white balsamic vinegar, not the dark kind.

This is equally wonderful with Raspberry Vinaigrette Dressing (recipe below)* when fresh cranberries are unavailable. Use pomegranate seeds in the salad if using this dressing.

CRANBERRY BALSAMIC DRESSING:

1/2  cup  fresh cranberries

1/4  cup  white balsamic vinegar

1  Tbs  sugar

1/3  cup  red onion, chopped

1  Tbs  Dijon-style mustard

1  cup  vegetable oil

Salt and pepper to taste

In a food processor or blender, combine the cranberries, vinegar, onion, sugar, and mustard. Process until smooth. Slowly add the oil. Season with salt and pepper. 

*RASPBERRY VINAIGRETTE DRESSING (alternative choice)

3/4  cup  oil

1/3  cup (slightly heaped) sugar

3/4  tsp  dry mustard

1/2  cup  raspberry vinegar

1  Tbs  grated onion

2  tsp  poppy seeds

Mix all salad dressing ingredients except poppy seeds in blender; add poppy seeds and stir by hand. May serve salad in bowl with dressing or serve individually with dressing on the side. Do not over-dress the salad. You will have more dressing than needed. Serves 6.

SALAD:

10  cups  mixed salad greens

 2   Honey Crisp apples, or Asian pears, peeled, cored, and chopped

1/2  cup  blue cheese crumbles

1/2  cup  dried cranberries or pomegranate seeds

1  cup  walnuts

1/3  cup  brown sugar

In a salad bowl, toss together the greens, apples, blue cheese crumbles, and sugared walnuts. Add just enough of the dressing to nicely coat it. Toss and serve.

For Sugared Walnuts:

Put about 1/3 cup of brown sugar in a microwave-proof bowl. Add 2-3 tsp water and 1 cup whole walnuts. Mix up and microwave on high for 2 minutes. Stir, and microwave for another minute, watching carefully so they do not burn.

Immediately spread out on a sheet of waxed paper to cool. When cooled, put into a zip-lock bag and roughly break them up with a meat hammer.

Drawn Butter Sauce

A dipping sauce for seafood or fish.

1/4  cup  butter
2  Tbs  flour
1  cup  hot water
1  tsp  lemon juice
1/4  cup  finely chopped fresh parsley
Optional:
1/2  tsp  freshly ground pepper
2  Tbs  minced garlic

Melt  2 Tbs  butter in saucepan. Saute garlic (if using) until lightly browned. Slowly stir in flour and pepper. Cook and stir constantly until smooth. Add hot water and stir until mixture boils. Cook and stir for 5 minutes. Remove from heat. Add lemon juice alternately, with remaining butter, stirring until butter melts. Stir in parsley.

Orange Honey Butter

1/2  cup  butter, softened
3/4  cup  honey
1/2  tsp  grated fresh orange rind

Cream butter until light and fluffy. Slowly add honey and beat well. Add orange rind and mix well. Cover and chill several hours.

Orange Cream Cheese Spread

Serve this chilled, on muffins, pancakes, bagels, toast, whatever.

1  Tbs  grated fresh orange peel
8  oz  cream cheese, softened
1/2  cup  orange marmalade
2  Tbs  orange Juice
1/2  cup  chopped pecans

Beat all ingredients, adding nuts at the end.

Ooh-la-la-Butter

Make this up and it will keep for up to 2 months in the refrigerator. Use it for a topper on pancakes, or spread it on a fresh baked biscuit. Or spread it on bread and pop under the broiler for a hot, bubbly treat.

1/2  cup  butter, softened
1/2  cup  honey
1/4  cup  sugar
1/4  cup  brown sugar
1  tsp  cinnamon
1  tsp  vanilla
1  Tbs  heavy cream

Mix butter and honey. Beat in sugars, flavorinf, cinnamon, and cream. Store in an airtight container, in the refrigerator.

Seasoned Salt

Sprinkle on meats before broiling or roasting.

6  Tbs  salt
2-1/2  tsp  paprika
1  tsp  dry mustard
1/2  tsp thyme
1/2  tsp  marjoram
1/2  tsp  garlic salt
1/2  tsp  curry powder
1/2  tsp  celery salt
1/4  tsp  onion salt
1/8  tsp  dill seed

Mix together and store in covered, airtight container. Let the mixture sit for a few days before using. Feel free to omit the curry and/or garlic salt, depending on personal taste.

Strawberry Freezer Preserves

This is outstanding on biscuits or scones. It's even great on top of ice cream.

2  cups  fresh strawberries, mashed
4  cups  sugar
1  (3/4 oz)  pkg  powdered fruit pectin (Sure-Jell)
1  cup  water

Mash the berries with a pastry cutter or potato masher, leaving about half of them in small chunks. Add sugar and let stand for 20 minutes, stirring occasionally.

In a saucepan, stir pectin into water. Bring to a boil, and boil rapidly for 1 minute, stirring constantly. Remove from heat. Add strawberries and stir for 2 minutes. Pour into small plastic freezer containers. Let stand at room temperature for 12 hours.

Cover with tight fitting lids. Store in the freezer. Can be served frozen, right out of the freezer , or just refrigerate. It cannot be stored at room temperature.

My Favorite White Chicken Chili

This recipe is loaded with flavor in every bite.

1  large  onion, diced

5  cloves of garlic, minced

1  carrot, peeled and diced

1  celery rib, cleaned and diced

2  tomatillos, quartered

1/2  cup  water

2  jalapeno peppers, seeds and lining removed

1  can (4.5 oz)  diced green chilies

2  Tbs  olive oil

2  Tbs cumin powder

1  tsp dried oregano

Generous pinch of salt

Generous pinch of pepper

2  cans (16 oz)  navy beans, drained

2  cans (16 oz)  corn, drained

4  boneless, skinless chicken breasts, cooked and cubed

2  quarts chicken stock

1/2  cup  half and half cream

1  cup  grated Monterey Jack cheese

Fresh (fried) corn tortilla strips* (optional)

Additional grated Monterey Jack cheese for topping

Begin by warming your soup pot on medium-high heat for a couple of minutes. Add the olive oil, and toss in the onion, carrot, celery, green chilies, and garlic. Give a good stir. During this time, add the jalapenos and tomatillos to a blender, along with the water. Pulse this down until you have a nice puree.

Head back to your pot and add in the jalapeno and tomatillo puree. Cook down a few more minutes. Add in your cumin, oregano, salt and pepper, and give another mix. Add in the chicken stock. Mix well, then begin to ladle in batches, back to the blender, pulsing down into a smooth puree, or to a texture that you like. Return the blended soup back to the pot. Add in the cubed chicken, half and half, cheese, corn and beans. Cover; bring to a boil and then reduce the heat, cooking another 20 minutes or until you cannot stand it any longer.

Ladle into your soup bowls. Top with additional grated cheese, and stack some fried tortilla strips on top.

*These really add a nice crunch to the soup. Cut corn tortillas into 1/8” strips. Heat a little bit of corn oil in a frying pan, and sauté the tortilla strips until golden. Don’t crowd these in the pan; rather make additional batches to get the desired amount you want.

Grape Salad with Butterfingers

1-1/4  lbs  red seedless grapes

1-1/4  lbs  green seedless grapes

1  (8 oz)  pkg  cream cheese (low or fat free is fine)

1  (8 oz)  container sour cream (reduced or fat free is fine)

1/2  cup  brown sugar

1/2  cup  white sugar

1/4-1/2  cup  crushed Butterfinger candy bars

Wash grapes and remove from stems.

In a separate bowl, cream sugars with cream cheese and sour cream. Mix in grapes, and part of chopped candy bars. Chill overnight.

Sprinkle remaining butterfingers over top just before serving.

Shortcake for Strawberries

This is absolutely wonderful. Just right-not too cakey or biscuity.

2  cups  flour

½  cup  sugar

3  tsp  baking powder

½  tsp  salt

½  cup  margarine or butter

¾  cup  milk

2  eggs, slightly beaten

In large bowl, combine the dry ingredients. Using a pastry blender, cut in the margarine until mixture resembles coarse crumbs. Add milk and eggs, stirring just until dry ingredients are moistened. Spoon into a greased 9-inch round cake pan.

Bake at 375° for 25 to 30 minutes or until a toothpick tests done. Cool for 10 minutes in the pan. Invert onto a serving plate. Cut the cake into wedges, splitting each wedge in half. Top with strawberries and/or blueberries that have been mixed with some sugar. Top with Cool Whip or whipped cream, and toasted almonds.

White Sauce (Medium)

We all need a basic recipe for white sauce when we're making something creamed, so here you go.

2  Tbs  flour
1/2  tsp  salr
Dash of pepper
2  Tbs  butter or margarine
1  cup  milk (whole preferred)

Melt butter in medium saucepan. Add salt, pepper, and flour. Slowly stir in milk, keeping the mixture smooth. Bring to a boil, stirring constantly. Use this as a base for macaroni and cheese, adding cheese to thickened sauce. Many other uses, including tuna fish on toast, or whenever you want to make a creamed vegetable.

Meat Tenderizer Mix

This is a great mix to season and tenderize pork ribs. I usually skip the MSG, due to the controversy about this seasoning. But if it is of no concern to you, by all means use it. It would be good over other meats as well, but I especially like to use it with pork.

1  small jar  Adolph's Meat Tenderizer
1  small jar  Lawry's Seasoned Salt
1  small jar  MSG

Combine and store in a shaker jar. (I save an empty larger container from Lawry's Seasoned Salt, and use this to store the mix in.) Shake on meat several hours before grilling.

Spiced Iced Tea

2  cups  sugar
2  cups  water
1  qt  hot water
8  tea bags
2  qts  cold water
2  cups  orange juice
3/4  cup  lemon juice
Mint sprigs to garnish, optional

Boil 2 cups water and sugar for 5 miutes. Add 1 quart hot water and the tea bags. Steep 5 minutes. Discard bags. Add remaining ingredients. Serve over ice.

Taffy Apples

I've had this recipe for a hundred years . . . well, a long time anyway.

1  can  Eagle brand condensed milk
1/2  cup  sugar
1/2  cup  light Karo syrup
1/3  cup  brown sugar
1  Tbs  butter or margarine
1-1/2  tsp  vanilla
Red Delicious or Honey Crisp apples
Popsicle sticks
Chopped peanuts, or nuts of your choice

Combine the first four ingredients in a saucepan. Heat over medium heat until it reaches 234 degrees on candy thermometer. Remove from heat and add butter and vanilla.

Insert a popsicle stick into the bottom of each washed apple. Dip apple into caramel mixture, and then into chopped nuts. Cool on a sheet of waxed paper.

Fresh Lemonade

We have fresh lemons coming out of our ears out here in the desert. Here's a good way to use them.

1-1/2  cups  fresh squeezed lemon juice
1  Tbs  grated lemon rind
1-1/2  cups  sugar
1/2  cup  boiling water

Shake all together in a covered jar, water, lemon rind, and sugar. Add juice and shake again. Store in the refrigerator.

When ready to use, add 5 cups cold water, plus ice, to the mixture.

Serve in frosted glassed for extra POW! Dip each glass rim (use stemmed glasses) into some lemon juice to 1/4" on rim. Then dip into sugar and put into the freezer. When removing from the freezer, do not touch the bowl of the glass. Handle only using the stem, or you will ruin the frosted effect.

Roasted Pumpkin Seeds

Don't throw out those seeds you scrape out of the halloween pumpkin. This nutricious snack will get gobbled up as quick as the candy . . . well, by the adults anyway.

2  cups  unwashed pumpkin seeds
1/2  tsp  Worcestershire sauce
1-1/2  Tbs  butter, melted
1-1/4  tsp  salt

Mix everything together and place on a large shallow pan. Bake @250° for 2 hours, stirring occasionally.

Meatballs

Serve with spaghetti, or make them larger and use for meatball sandwiches.

2  Tbs  butter
2  Tbs  margerine
1  lb  ground round steak
1/2  lb  ground pork
1/4  cup  fresh parsley, minced
3  Tbs  white wine
1/4  tsp pepper
1/4  tsp  oregano
1  tsp  salt
1/8  tsp basil
1/8  tsp  baking soda
1/2  cup  bread crumbs
2  eggs, beaten
1/4  cup  grated parmesan cheese
1  clove  garlic, crushed

Melt butter and margerine in skillet.

Combine remaining ingredients anf form into meatballs about 1-1/2" diameter. Fry over low heat, turning often. Add your favorite spaghetti sauce and simmer all about one hour.

Some people prefer to cook the raw meatballs right in the spaghetti sauce. I have done this, and it's good. But quite honestly, I prefer the fried method.

Sausage and Peppers

This is Frank Sinatra's recipe.

1  lb  Italian Sausage (mild or hot)
3  green peppers
3/4  cup  red wine
3  Tbs  olive oil
Salt and pepper, to taste (optional)

Remove stems and seeds from peppers. Cut into large chunks.

In an ovenproof baking dish that can also be used on top of the stove, sauté peppers in oil until they begin to soften. Sprinkle with a little salt. Remove peppers from the dish and set aside.

Brown the sausages in the same dish. When browned, add red wine. Cover and bake sausages for 50 minutes @350°. Uncover; add green peppers and bake another 5 to 15 minutes. This can also be served as an appetizer.

Fajitas

1  lb  flank steak, cut across-grain, in 1/4" strips
2  Tbs  corn oil
2  Tbs  lemon juice
1  tsp  garlic powder
1  tsp  seasoned salt
1/2  tsp  ground oregano
1/2  tsp  pepper
1/8  tsp  liquid smoke (oprional)
1  onion, cut into thin wedges
1  green pepper, cut into thin strips
8  flour tortillas, warmed

Combine all, except tortillas. Cover and chill 8 hours to marinate.

In a 10" skillet, hest 3 Tbs oil over high hest until very hot. Saute half the meat at a time, about 30 seconds, to lose redness. Add half the green peppers and onions. Continue cooking about 2 minutes, or until crisp but teder, stirring frequently. Remove from heat and repeat with the remaining peppers and onions.
Return all to skillet and heat for 1 minute.

To serve, place mixture in the middle of a warmed tortilla. Top with any or all of the topping ingrediets listed below. Roll up, tucking the bottom edge in first to prevent leaking while eating.

Toppings:
Chopped lettuce
Shredded cheddar cheese
Sour cream
Diced avocado
Diced ripe (black) olives
Diced tomato
Salsa

Meat Loaf

1  (15 oz)  can  diced tomatoes, drained
1  Tbs  Worcestershire sauce
1/8  tsp  celery salt
1/8  tsp  onion salt
1  clove  garlic, crushed
Pinch of paproka
1  tsp  salt
1/8  tsp  pepper
3  lbs  ground chuck
3  eggs, beaten
8  saltine crackers, crushed
1  rib  celery, chopped
1/4  green pepper, chopped
1  onion, minced
3  strips  bacon
1  tsp  sugar
1/2  cup  ketchup

Mix tomatoes with the seasonings. Add meat, eggs, crackers, celery, green pepper, and onion. Shape into a loaf, or place in a loaf pan, if it fits. Lay bacon strips on top.

Combine ketchup and sugar. Pour over the bacon on top of loaf.
Bake, uncovered, @350 degrees for 1 hour.

My Old Stand By Chili

I've been making this recipe forever. It's a good one, and everyone likes it. No fancy ingredients . . . just good chili.

1/2  lb  dried pinto beans
2  (16 oz)  cans  diced tomatoes
1  lb  green peppers, coarsely chopped
1-1/2  lbs  onions, chopped
1-1/2  Tbs oil
2  cloves  garlic, crushed
1/2  cup  parsley, finely chopped, or 1/4 cup dried
1/4  cup butter or margarine
2-1/2  lbs  ground chuck
1  lb  lean ground pork
3  Tbs  chili powder
2  Tbs  salt
1-1/2  tsp  pepper
1-1/2  tsp  ground cumin
Cooked rice, optional
Grated cheddar cheese, optional

Wash beans. Add water to 2" above beans and soak overnight. Simmer covered, in the same water, until tender. Add tomatoes and simmer 5 minutes.

Saute green peppers in oil, slowly, for 5 minutes. Add onion and cook until tender. Add garlic and parsley.

In a large skillet, melt butter. Saute beef and pork 15 minutes. Drain and rinse with hot water. Add to onion mixture. Stir in chili powder. Cook for 10 minutes. Add this mixture to beans, and season with salt, pepper, and cumin. Simmer, covered, for 1 hour. Remove cover and cook an additional 30 minutes. Skim any fat off the top.

Put a scoop of cooked rice in the bottom of each serving bowl. Pour chili on top. Pass the grated cheddar cheese.

London Broil with Mushroom Gravy

This recipe came from a neighbor back on Bonnie Drive, Hannah Curtis.

2  Tbs  ketchup
1  Tbs  soy sauce
1/2  tsp  thyme
1/4  tsp  pepper
2  lbs  flank steak

Combine and brush on the flank steak. Marinate 30-40 minutes. Broil 3-4 minutes per side (rare), 4" from heat. Or grill over charcoal (I always do this). Serve with Mushroom Gravy.

Mushroom Gravy:
1/2  lb  sliced mushrooms
4  Tbs  melted butter or margarine
2  Tbs  flour
2  Tbs  white wine
1  can  beef broth
1  Tbs  parsley
1/4  tsp  pepper
Dash of thyme

Saute sliced mushrooms in melted butter. Add flour, wine, beef broth, parsley, pepper, and thyme. Simmer until thickened. Serve over thinly slice flank steak. Pass the remaining gravy.

Italian Beef Sandwiches

It is very important NOT to heat the meat over a heat source. Rather, heat the broth and then add the meat after removing from the stove.

1  onion, chopped
1  green pepper, sliced
1  cloves  garlic, cut in half
5  drops  Tabasco Sauce
Pinch of rosemary
2  Tsp  oregano
1/2  tsp  thyme
1  tsp  fennel
1  tsp  ground cumin
Several peppercorns
2  cans  beef broth,  plus  1  can  water
Rump roast (beef)

Roast the beef to medium. Chill overnight.
Next day, slice thinly, discarding fat and any gristle. Set aside.

In a large pot, bring remaining ingredients to a boil. Simmer for 15 minutes. Remove from the heat and add slices of beef. Let it sit for 5 to 10 minutes to warm the meat. Do not return the pot to heat, as the meat will become tough. Serve on Kaiser buns.

Pumpkin Cobbler With Pecan Crunch Topping

This dessert is knock-out good! I didn't put the caramel sauce on it, as I thought there were plenty of calories here already. Don't be intimidated by all the ingredients. It's not difficult at all. And so perfect for the season. 

2 eggs, slightly beaten
1 cup evaporated milk
2 (15 oz.) cans of pumpkin
3/4 cup granulated sugar
1/2 cup packed dark brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

1/2 cup butter, melted (no substitutes)
1 cup all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla

1/2 cup brown sugar
2 tablespoons flour
3 tablespoons butter, melted
1/2 cup pecans
caramel sauce, to drizzle over (optional)


Preheat oven to 350 degrees.
For pumpkin filling, combine eggs, evaporated milk, and pumpkin in a medium mixing bowl. Add 3/4 cup granulated sugar, dark brown sugar, 1 tablespoon flour, cinnamon, 1/4 teaspoon salt, ginger, cloves, and nutmeg. With rotary beater or wire whisk, beat lightly just until combined; set aside.

For cobbler, pour butter into a 3-quart rectangular baking dish (I just used a 9x13 glass pan), tilting dish to spread butter evenly. Combine 1 cup flour, 1 cup granulated sugar, baking powder, 1 cup milk, vanilla, and 1/4 teaspoon salt in a small mixing bowl. Pour mixture over melted butter to make crust. Spoon or slowly pour pumpkin filling mixture evenly over crust.

Combine pecan crunch ingredients and sprinkle on top.
Bake in preheated oven for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Serve warm.

Drizzle a little caramel sauce on top, if desired. If I used the caramel drizzle, I would drizzle it on the dessert plate before putting the dessert on the plate. Would be more for appearance, because you really don't need anymore sweetness.

Sloppy Joes

My Aunt Harriet gave me this recipe. Her 4-H Club kids loved this. We do too.

2  Tbs  Butter ot margarine
2  onions, cut up
1/4  bunch  celery, cut up
Salt and pepper
2  Tbs  prepared yellow mustard
3  Tbs  Brown sugar
1  small  bottle  ketchup
2  lbs  ground beef
Hamburger buns (the cheap kind)

Cook celery and onions in the butter, until tender. Add salt, pepper, mustard, brown sugar, and ketchup. Simmer 5 - 10 minutes.

Meantime, brown the ground beef in another skillet. Drain the grease and rinse with hot water to remove fat. Add to sauce mixture. Simmer 10 minutes.

Serve on those inexpensive soft hamburger buns. Pass the potato chips and pickles, please.

Ham Rolls

Everyone loves these sandwiches. The original recipe called for Kraft Old English Cheese, but they apparently no longer make it. So use either cheddar or Swiss. They can be frozen and baked later, if you want to. Just adjust the baking time for frozen sandwiches. I've made this recipe forever.

6  onion or Kaiser rolls
12  slices ham
6  slices cheddar or Swiss cheese
1/2  cup  butter or margarine
1  Tbs  onion, finely minced
1  Tbs  poppy seeds
1/2  tsp  dry mustard

Melt butter in small frying pan. Add onions, poppy seeds, and dry mustard.

Spread the mixture on both side on the sliced rolls. Place 2 slices of ham on each sandwich. Top with a slice of cheese. Wrap up in foil and place on a baking tray. Bake @350 degrees for 20 minutes.

Baked Ham with Sherry Sauce

Canned ham, any size (reserve liquids)
1  tsp  prepared mustard
1  cup  brown sugar
1/2 - 1  cup  sherry (not cooking sherry)
Whole cloves

Put ham in a baking pan to fit the size of the ham. Cover with foil and bake for one hour @325 degrees.

Remove from oven and score the top in a diamond shape, with a knife. At each diamond cross-point, insert a clove.

In a saucepan, combined the reserved liquid and gel from the ham, mustard, brown sugar, and sherry. Heat until all becomes liquid and blended. Baste ham several times with this for the next 30 minutes.

Spoon sauce over each slice of ham, when serving. Pass extra sauce at the table.

Party Chicken

From my friend, Jan Faulkner.

1-1/2  cups  crushed saltine crackers
1  cup  grated parmesan cheese
4  Tbs  chopped fresh parsley
1/4  cup  grated onion
1  Tbs  salt
1/2  tsp  pepper
1/2  cup  butter or margarine, melted
1/4  cup  butter or margarine, NOT melted
2  frying chickens
Poppy seeds

Mix first six ingredients together. Dip chicken pieces into melted butter. Roll in seasoned crumb mixture until heavily coated. Place skin side up, on large baking tray. Dot with remaining butter. Sprinkle with poppy seeds. Bake @375 degrees for one hour.

Grilled Lemon Chicken

This recipe came to me from my son, Brian. 

1/2  cup  lemon juice
1/2  cup  orange juice
2  cloves  garlic, minced
1  Tbs  fresh ginger, grated (or 1 tsp dried)
1  Tbs  fresh tarragon (or 1 tsp dried)
1/2  tsp  salt
1/4  tsp  pepper
4 - 6  boneless, skinless chicken breasts

Combine all ingredients and marinate chicken breasts several hours. Grill over hot charcoal.

Coq Au Vin

This dish must be prepared the day before serving.

Chicken breasts to equal one chicken
1/2  cup  butter or margarine
Flour to coat chicken
8-10  mushrooms (button and shitake)
1  lg  onion, sliced
1  cup  burgundy wine
1/4  cup  brandy or cognac
Several slices of bacon, cut into 1/4" pieces
1  clove  garlic, crushed
1  tsp  thyme
Salt and pepper, to taste
1/4  tsp  marjoram
Fresh parsley for garnish (optional)
Cooked rice

Skin and debone chicken breasts. Roll in flour to coat. Melt butter in large, oven-proof skillet. Brown the breasts. Remove from pan. Saute onions, garlic, and bacon.

Put chicken back into the pan, making sure the onion and mushroom mixture is mixed with chicken. Spoon some on top of each chicken breast. Sprinkle with thyme, salt, pepper, and marjoram. Pour burgundy over all. Bake, covered, for 1 hour @350 degrees. Remove from oven. Cool, and then refrigerate overnight.

Bake again @350 degrees, for 1 to 1-1/2 hours before serving. Serve over cooked rice.

Roast Pork and Sauerkraut with Normandy Sauce

I was in Nashville many years ago, having dinner in a nice restaurant. I ordered this dish off the menu, and just loved it. So I requested the recipe from the chef, and he sent it to me. I was so impressed, as many places won't give out any recipes. Like . . . what do they think you're going to do with them, except enjoy it at home, and remember their generosity.

Rolled boneless pork roast
Jar or a refrigerated package of sauerkraut (not canned), drained and rinsed
3/4  cup  apple juice
1/3  cup  brown sugar
4  shallots
1  cup  Applejack
1  cup white wine
3  Tbs  cornstarch, dissolved in water
1  red apple
1  yellow apple
Pinch of allspice or nutmeg
1  pint  heavy cream
3  Tbs  sugar

In an oblong Pyrex baking dish, combine sauerkraur, apple juice, and brown sugar. Put the pork roast in the center, with sauerkraut all around it. Bake uncovered, @325 degrees, until roast is done (about 2 hours). Stir kraut every once in awhile to keep it from drying out.

Meanwhile, prepare Normandy Sauce:
Saute shallots (or green onions) in small amount of margarine or butter, melted. Add Applejack and wine, sugar, and spices. Reduce until liquid is almost gone. Add heavy cream, and slowly bring it to a boil. Add cornstarch.
Stir constantly until thickened. Set aside. (If mixture fails to thicken, keep cooking it).

Just before serving, saute apples (peeled and sliced or diced). Pour sauce into pan and heat. Serve over slices of pork. This is great with mashed potatoes. Put some kraut on your potatoes instead of butter.

Fall to Your Knees Mac and Cheese

A heart attack waiting to happen from singer, Carnie Wilson.

3-1/2  cups  large  elbow macaroni

10  oz  Velveeta cheese, cut into 1" squares

10  oz  white Vermont cheddar cheese, cut into 1" squares

15  oz  Gruyère cheese, shredded

1-1/2  cups  Monterey Jack and cheddar cheese (combined), shredded

4  oz  cream cheese (at room temp.)

2/3  cup  sour cream

1-1/3  cups  heavy cream

1-1/3  cups half-and-half

1  egg

2 - 3  Tbs  flour

1  Tbs  Worcestershire sauce

1  tsp  garlic powder

1  tsp  onion powder

1  tsp  dry mustard powder

1/8 - 1/4  tsp  cayenne pepper

1/8  tsp  nutmeg (fresh if you have it)

1  tsp  kosher salt

A pinch of paprika

1  Tbs  fresh chives (for garnish)

Grease a 13" x 9" nonstick metal baking pan with 1 Tbsp butter. Preheat oven to 350. Prepare macaroni according to the package directions, but make sure it's al dente. (Huh? It should still be a little firm.) Be sure to add a pinch of salt and a dash of olive oil to the boiling water while cooking. Drain pasta well and pour into the baking pan.

In a large mixing bowl, add the heavy cream, half-and-half, and sour cream; break the cream cheese into little bits with your (clean!) fingers as you add it to the bowl. Add the egg, flour, Worcestershire sauce, garlic and onion powders, dry mustard, cayenne pepper, and nutmeg; combine very well with a wire whisk to break up that cream cheese. It will look lumpy, but that's okay.

Starting at the corners of the pasta dish, place and push down the Velveeta and white Vermont cheddar cubes. Work your way around and toward the middle (they won't push down completely, but just smoosh them down a bit). Now sprinkle the fabulous Gruyère cheese evenly over the top -- gently and evenly pour that artery-clogging mixture on it, covering all areas. Gently shake the pan afterwards for a sec to make sure the liquid is even. I know it sounds gross, but push down and make little holes into areas of the mixture with your fingers. (You're just getting some of that Gruyère down deeper below the surface.) Wash your hands!

Sprinkle the jack-and-cheddar combo over the mixture and sprinkle the paprika on top. Put this baby in the oven (make sure your oven rack is right in the middle) and bake until brown and bubbly -- we're talking approximately 30 minutes. It will be creamy in the center and more crusty on the top and edges. Chop some fresh chives and get those taste buds ready. When it's done, garnish with the chives (but try not to eat part of the crusty top before you serve it. I'm watching you!).

For a super delish variation, omit the nutmeg and scatter 1/2 cup finely chopped onions and celery (that have been sauteed in 1 Tbsp. butter until clear) plus a 9-oz. packet of flaked white albacore tuna over the noodles before adding the cream mixture. Never mind what I said before -- this is the best ever!

Over-the-Rainbow Macaroni and Cheese

From Patti LaBelle.

1  Tbs  vegetable oil

1  pound  elbow macaroni

8  Tbs  plus 1  Tbs  butter 

1/2  cup  shredded Muenster cheese 

1/2  cup  shredded mild cheddar cheese 

1/2  cup  shredded sharp cheddar cheese 

1/2  cup  shredded Monterey Jack 

2  cups  half-and-half

1  cup  Velveeta  (8 ounces)  cut into small cubes

2  large  eggs -- lightly beaten

1/4  tsp  seasoned salt

1/8 tsp  freshly ground black pepper

Preheat the oven to 350 degrees. Lightly butter a deep 2 and a half quart casserole.

Bring a large pot of slated water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.

In a small saucepan, melt 8 tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 and a half cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with the salt and pepper.

Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup cheddar cheese and dot with the remaining 1 tablespoon of butter.

Bake until it's bubbling around the edges, about 35 minutes. Serve hot.