I'm on my way...

You really think tater tots?

What is going on with this sexual rib eating saucy thread? Miss Viv and Esquire Lynne made me blush! GASP! The sexual connation is simply apalling!


*how much for ONE rib??*

Rote.. what time? and yes to tater tots

Wow, the person in reply 20 was actually offended...
I guess there's a first for everything...

MsViv - honey you can come any time you want - just gotta stop off for the Pinot on the way home

Why Z, because we are rolling around in BBQ rib sauce?
want some... here try it. I hear it's good for your skin too

naughty dirty...

damn, my brothers coming tonight - we still have to roll around in the sauce - I mean, I just feel weird about it...

Oh...it's for the body? Not for...uh...never mind...carry on you filthy fornicators!

Enjoy the church services today Sister Z.

*wink*

Just sayin':

APPETIZERS

DIPS

PEGGYS CRAB MOLD


1 8 oz package cream cheese
1 cup mayonnaise
1 can cream of mushroom soup
1 package unflavored gelatin
1 can crab
1 cup chopped celery
1/2 cup chopped green onions

Put soup in a pan (no water) and heat until warm. Mix mayonnaise and cream cheese; mix until smooth and add to soup. Mix gelatin with 3 tablespoons water and add to mayonnaise/cream mixture. Mix well; add crab, onion and celery. Put into mold. Let stand overnight.

Variation: Change crab to shrimp and cream of mushroom soup to tomato soup.

EIGHT LAYER DIP (actually 10 layers)

1 can (1 lb.) refried beans
1 cup dairy sour cream
6 oz guacamole
5 oz can chopped olives, drained
4 oz each shredded Jack and Cheddar cheese
Salsa (if desired)
1 cup chopped green onions
2 tomatoes, chopped
Chopped olives

On 12" to 14" round plate, spread beans in even circle. Spread sour cream over beans in another circle, leaving l/2 " edge of beans; then spread circle of sour cream, leaving l/2 " edge of guacamole. Top with other ingredients in order listed, making concentric circles. Cover and refrigerate. Serve with tortilla chips.

OPTIONAL: Add a layer of salsa on top of cheeses.


GEYSER PEAK CRAB QUICHE BITES

4 small scallions or shallots
2 tablespoon butter
1 lb crab meat (l large crab)
1/2 cup Geyser Peak Johannesburg Riesling (or other Riesling)
6 large eggs
2 1/2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
10 ounces Swiss cheese, grated
Phyllo sheets - l/2 pack
Melted butter

Heat oven to 350 degrees. Chop, then saut scallions for 2 minutes in large fry pan. Add crab to 1/4 cup Riesling. Simmer on low 5 minutes until liquid is absorbed. Whip eggs, milk, salt and pepper until well blended, and then add crab mixture. Set aside.

Cut phyllo into 3" x 3" squares. Working quickly, butter one square, add another and butter that square, add a third and butter that square. Turn the three sheets over and press into l 3/4" mini muffin pan cup. Repeat. Once all the cups have been filled, spoon some of the crab, cheese and liquid into each cup. Bake in 350 degree oven for 20 minutes. Let cool, and then remove from cups.

Tips on working with phyllo: spread waxed paper over your work service. Dampen a kitchen towel so that it is slightly moist, not wet. Unroll phyllo, then place it on waxed paper. Cover thoroughly with another sheet of waxed paper, then place dampened towel on top of second sheet of waxed paper. Have butter for brushing phyllo melted and ready to be used. For this recipe, cut the squares of phyllo but keep them under the waxed paper and towel, taking out only what you can work with at one time. Start with one square, then increase as you can to do more at one time.


LYNNE'S GUACAMOLE

1/4 to l/2 yellow onion
2 ripe avocadoes
2 tablespoons Salsa Picante
2 tablespoons sour cream
1 tablespoons Rosa's limejuice
Few drops Tabasco sauce
1/4 teaspoon chili powder
Salt to taste

Place all ingredients in food processor and chop until texture is as desired. Serve immediately with corn chips.

HOT CRAB AND ARTICHOKE DIP

1 pkg. (8 oz.) cream cheese, softened
4 medium green onions, sliced (l/4 cup)
1 clove garlic, minced
1/4 cup grated Parmesan cheese
1/4 cup mayonnaise or salad dressing (I use mayo)
1/4 cup dry white wine or apple juice (I use Chardonnay, of course)
2 tsp. sugar
1 tsp. ground mustard
1 can (6 oz. crabmeat, drained, cartilage removed and flaked (I used l2 oz. fresh crabmeat)
1/3 cup sliced almonds
1 can artichoke heats, drained and coarsely chopped)

Assorted crackers or sliced fresh vegetables

Heat oven to 375 degrees F. In an ungreased l l/2 quart casserole or 9-inch glass pie place, mix cream cheese, onions, garlic, Parmesan, mayo, wine, sugar and mustard. Stir in crabmeat and chopped artichokes. Sprinkle with almonds.

Bake uncovered l5 to 20 minutes or until hot and bubbly. Serve with crackers. (20 servings, 2 tbls. dip and 3 crackers each)


PEOPLE ALWAYS ASK FOR THIS DIP DIP

1 loaf sour French or sheepherders bread, uncut
1/4 pound of butter (1 cube)
12 oz. medium cheddar, shredded
1 10 oz. can artichoke heart, water-packed (or packed frozen artichokes hearts, thawed)
1/4 lb. butter (l cube)
1 bunch green onions, chopped
12 cloves fresh garlic
6 rectangular steak rolls chopped
8 oz. cream cheese
16 oz. sour cream

Cut hole in top of loaf and scoop out soft dough. Saut onions and 1/2 garlic in 2 tablespoons butter. Set aside. Cut cream cheese into small chunks and mix with onions, garlic, sour cream and cheddar. Mix well. Fold in artichoke hearts. Put mixture into hollowed bread. Place top on bread and wrap in double thickness of heavy duty foil. Bake in 350 degree oven 1 1/2 to 2 hours. Melt remaining butter and garlic together and use it to butter steak rolls. Butter steak rolls with remaining butter and garlic. Slice rolls thinly into strips (1 1/2 to 2" thick). Wrap strips in foil and bake one-half hour. Use slices of French bread to dip out garlic mixture.

Note: Mixture can be made a day ahead, but do not pack into bread until the day it is being served. Freezing - can be frozen (the mixture will have water on it, but mix well and texture will be fine after baking). Extra French bread for dippers may be needed.

PINA COLADA DIP
(2 1/2 cups)

8 oz. can pineapple in juice (crushed), undrained
3 1/2 oz pkg. instant vanilla pudding & pie mix
3/4 cup Coco Loco coconut milk
Rum flavoring
1/2 cup dairy sour cream

Blend in food processor for 30 seconds. Refrigerate overnight to blend flavors. Serve with fresh fruit.

NOTE: You can use rum instead of the rum flavoring - add l/4 cup rum and decrease coconut milk to 1/2 cup. You can substitute dark rum, but color will be darker instead of light yellow.

SPINACH ONION DIP

1 pkg. (pouch) Lipton onion soup mix
2 cups sour cream
1 pkg. (10 oz.) spinach, thawed and well drained

Mix and chill at least 2 hrs. Makes 1 1/2 cups.

TORTA CALIFORNIA

2 8 oz pkg. cream cheese, softened
l package (8 oz.) goat cheese
l to 2 garlic cloves
2 tablespoon olive oil
l tsp. dried thyme leaves, crushed
3 tablespoons prepared pesto, well drained
l/2 cup roasted red peppers, drained, chopped

Line l qt. souffl dish
or loaf pan with plastic wrap. Place cream cheese, goat cheese and garlic in food processor container fitted with steel blades or blender container; process until well blended. Add oil and thyme to cheese mixture, blend well. Place one-third of cheese mixture in souffl dish; cover with pesto, top with another third of cheese mixture, top with red peppers, then add the remaining layer of cream cheese mixture as final layer. Cover and refrigerate. Unmold; remove plastic wrap. Smooth sides. Garnish with fresh herbs and additional red pepper, if desired. Serve with assorted crackers or French bread. Makes 3 cups.

FINGER FOOD

SAVORY EMPANADAS

Pastry
2 cups all-purpose flour
3/4 teaspoon salt
5 tablespoons butter
1 tablespoon shortening
1 large egg, beaten
2 tablespoons water, more if needed
1 large egg yolk, beaten with 1 tablespoon milk for glazing

Filling
1 cup cooked, shredded chicken or pork
2 tablespoons whole-milk sour cream
3 to 4 tablespoons pitted, chopped green olives
2 tablespoons minced chives
Pinch salt
Pinch freshly ground black pepper
Pinch white pepper

To make pastry, combine flour and salt in large bowl. Add the butter and shortening and mix with your fingertips until the mixture is the consistency of cornmeal. Make a well in the center and add the egg and water. Mix with a fork until just combined, adding a little more water if needed to make a soft but not sticky dough. Do not overwork the dough or it will be tough.

Wrap dough in plastic wrap and let stand at room temperature for 30 minutes to rest. Preheat oven to 375 degrees.

Meanwhile, make the filling. Mix chicken, sour cream, olives, chives, salt, black pepper and white pepper in a bowl and taste for seasoning. The mixture should be somewhat spicy. Set aside.

Sprinkle a work surface lightly with flour. Roll out dough to a thickness of 1/8 inch. Use a 4-inch cutter and cut circles. Place a heaping tablespoon of the filling in the center of each round. Fold over the dough to make a half-moon shape and flute the edges with your fingers or press with a fork to seal. Place 1 to 2 inches apart on a baking sheet.

Use a pastry brush to paint the yolk-milk mixture on top of each empanada. Bake in the center of the over for 10 to 12 minutes or until tops are golden brown and center is piping hot. Serve warm.


ARTICHOKE NIBBLES

2 6 oz. jars marinated artichoke hearts
1 small onion, finely chopped
1 clove garlic, minced
4 eggs
l/4 cup fine dry bread crumbs
l/4 teaspoon salt
1/8 teaspoon each pepper, oregano, and Tabasco
1/2 lb sharp cheddar cheese, shredded (2 cups)
2 tablespoons minced parsley
Drain oil from artichokes from 1 jar into fry pan. Set artichokes aside. Drain other jar (discard marinade or use for other purpose). Cut up all artichokes and set aside. Add onion and garlic to pan and saut for 5 minutes. In bowl, beat eggs with fork; add crumbs, salt, pepper and Tabasco, then stir in cheese, parsley, artichokes and onions. Turn into greased 7" x 11" baking pan and bake 30 min. at 325 degrees or until set when lightly touched. Let cool in pan, cut into 1" squares. Serve cool or reheat at 325 degrees for 10 to 12 minutes.

BEEF TERIYAKI

1 1/2 lb top sirloin
1/4 c. water
1/2 c. soy sauce
2 tablespoons oil
5 tablespoons brown sugar
1/2 teaspoon ground ginger

Slice beef into strips 1/4" thick and 1 1/2" long. Place in glass bowl and marinate with other ingredients overnight in refrigerator. Soak 16 - 20 9" wooden skewers in 1 cup water for several hours. Thread beef on skewers. Broil 3-4 min. on each side. Makes 8 to 10 appetizer servings.

BEEF AND PROVOLONE PINWHEELS

1/4 c. mayo or salad dressing
2 cloves garlic, finely chopped
2 flour tortillas for burritos
l cup fresh spinach, washed and patted dry
l/4 lb. thinly sliced deli roast beef
6 slices (3/4 oz. each) provolone cheese
l medium tomato, seeded and thinly sliced, patted dry
24 toothpicks

Mix mayonnaise and garlic in small bowl. Spread mixture evenly over tortillas, leaving about one inch bare at the top edge of the tortilla..

Top tortillas with layers of spinach, beef, cheese and tomato, leaving about l inch away from upper edge of tortilla so that when you roll the tortilla up the mixture wont ooze out)

Roll up tightly. Cut each tortilla into l2 pieces; secure with toothpicks. Serve immediately or refrigerate until serving. 24 servings.

(Note: you can make this before the party, wrap rolls in plastic wrap and refrigerate, then cut into pieces just before serving).

BEEF YAKITORI

1/2 cup soy sauce
2 tablespoons lemon juice
2 tablespoons sugar
1 garlic clove, crushed
1 teaspoon sesame seeds
2 green onions, chopped fine
1/2 teaspoons ground ginger
2 tablespoons vegetable oil
l lb. thinly sliced beef sirloin

Bamboo skewers-presoaked in water

In a 9x5" loaf pan, combine soy sauce, lemon juice, sugar, garlic, ginger, oil, sesame seeds and green onions. Thread meat on bamboo skewers. Place skewered meat in marinade, turning to coat both sides. Cover and refrigerate 3 to 4 hours; drain. Arrange marinated skewered meat on broiler pan or ungreased baking sheet with raised sides. Preheat broiler if necessary. Place oven rack 5 to 8 inches from heating element. Broil meat 1 1/2 to 2 minutes, turn and broil about 1 minute longer. Serve hot or cold.

CHEESE TRUFFLES

l 8 oz. package, softened
l/2 cup shredded Monterey Jack or Muenster
l/8 tsp. cayenne pepper
2 to 3 oz. Gorgonzola or smoked Gouda cheese

Coatings: toasted chopped pecans, pistachios, parsley, earns, crushed peppercorns, paprika and/or toasted cracker crumbs.

In a medium bowl. Stir together cream cheese, shredded jack cheese, and cayenne pepper. Cover and chill one hour or until easy to handle.

Cut Gorgonzola or gouda into 30 small pieces. Working with two teaspoons of the cheese mixture, form a ball around the Gorgonzola chunks. Repeat.

Roll in desired coating. Cover and chill up to four hours. Makes 30 truffles.

This recipe can be made ahead two weeks, Prepare truffles, then place on a single layer in a freezer container. Freeze. Thaw in the refrigerator before serving.


CHICKEN PILLOWS

2 whole boned and halved chicken breasts
3 tablespoon lemon juice
2 tablespoons oil
1 teaspoon garlic (minced)
1 teaspoon crumbled oregano
1/2 teaspoon salt
1/2 cup butter

1/2 lb. phyllo or strudel leaves

Cut chicken into 1/2 or 1 inch cubes. Combine lemon juice, oil, garlic, oregano and salt in small bowl, add chicken (coating well) and marinate overnight in refrigerator. Melt butter. Unwrap phyllo onto waxed paper. Keep phyllo covered with a damp towel when not using to avoid drying out. Halve pastry lengthwise with scissors to get 2' long strips, each 6" wide. Take 1 strip and fold in half crossways--brush with butter. Place 2 pieces of chicken at one short end and roll up in pastry to midpoint. Fold left and right edges toward center over filling and keep rolling, forming neat package. Brush all over with butter and place same side down on jelly-roll pan. Repeat. Bake in 400 degree oven for 15 minutes or until golden brown.

TO FREEZE: Place unbaked filled and buttered rolls on baking sheet and freeze. Transfer to large plastic bags and seal. To bake, place in single layer on jelly roll pans. Brush with more butter. Bake in hot oven (400 degrees) for 20 minutes.

Note: Phyllo is a dough that dries out quickly. To work with it, put down a layer of waxes paper and tear off another length of waxed paper. Put the strips of phyllo between the two layers, making sure that all phyllo is covered by the wax paper. Cover top sheet of waxed paper with a damp (not wet) towel. Take the phyllo you need out, then recover the rest to keep it moist. Do not get the phyllo wet or it will stick together.

*CHICKEN SALAD

2 quarts chopped cooked chicken
1/2 teaspoon curry or dill weed
2 tablespoons lemon juice
1 cup finely chopped celery
1/3 cup finely chopped radishes or green onion
1 cup chopped cashews, pecans or water chestnuts
1 jar or 4 oz. can pimento, cut in strips
1 cup mayonnaise
2 tablespoons seasoned salt

Combine all ingredients, reserving one-half the pimento for garnish. Chill until ready to serve. Can be used to fill pastry puffs or to mound on buttered bread rounds, squares or crackers on top of tiny lettuce cups or spears.

RED MUD BARBEQUE WINGS

4 packages chicken drumettes, washed and patted dry
2 bottled Red Mud Barbeque Sauce*

Preheat oven to 350 degrees. Fill medium bowl with barbeque sauce. Cover baking pan with foil (I use a jelly roll pan so the sauce stays in it). Pierce chicken wings twice with a fork, then dip in Red Mud barbeque sauce to completely cover. Lay sauced chicken in pan, keeping each piece slightly separate from the others. Bake for 30 minutes in the preheated oven.

To freeze - place a layer of cooked chicken in freezer container, then lay down a piece of waxed paper, cut to fit, more chicken, more waxed paper, etc. until container is full. I always tape around freezer container with masking tape to help preserve the chicken. To serve, thaw, then reheat in a microwave for l l/2 to 2 minutes.

*Red Mud Barbeque Sauce - you could use any kind of barbeque sauce, but I love Red Mud. To order, call Red Mud Enterprises (806) 662-2432. I order by the case. Have your credit card ready!


COCKTAIL PUFFS

In medium saucepan, heat 1/4 cup butter in 1/2 cup boiling water until butter is melted. Add 1/2 cup flour. Stir mixture hard until a dough ball forms. Remove from heat for five minutes. Add 1 egg, beat in until well blended. Add a second egg and beat until well blended. Shape mixture with iced teaspoon onto ungreased cookie sheet and bake in 425 degree oven for 10
minutes, then reduce heat to 325 degrees and bake puffs another 10 minutes or until there are no moisture beads on puffs. Cool puffs, split them and fill with chicken salad* or other mixture.


GLORIA'S STUFFED RED POTATOES

Small red potatoes (l" to 2"- 30
Fresh chives (at least two bunches)
Bacon (3/4 lb)
Cheddar cheese, shredded (3/4 lb)

Filling:
1 16 oz. container sour cream
Mayonnaise (1 1/2 tablespoon)
Fresh lemon (l/2 lemon)
Hidden Valley Ranch Original Buttermilk Seasoning (envelope you will need 2 tbl.))
Lawry's garlic & parsley seasoning salt (l/4) teaspoon)
Salt
Pepper
Dill Weed
Lawry's "orange" seasoning salt

Cook potatoes with skin on. Pierce potatoes with fork. Bring gently to a boil and simmer for at least 25 minutes. Drain all water. Take potatoes out of the pot and put on top of a cloth or dishtowel. Cover with another cloth (to protect skins from falling off). Let stand about l hour.

Make filling. Take sour cream and add about 1 1/2 tablespoons of mayonnaise, juice from l/2 lemon, 2 teaspoons of Hidden Valley ranch seasoning, 1/4 teaspoon Lowry's garlic and parsley seasoning, salt and pepper to taste, dill weed to taste and sprinkle with the Lowry's orange seasoning. Fold in all ingredients by hand (DON'T use electric mixer).

Chop chives well. Shred cheese. Cook and crumble bacon and set aside.

Halve the potatoes. Scoop out part of the inside portion to make a little well. (Note: the inside portion of the potato can be saved for potato salad for two, soup or hash browns). Stuff potato with filling. Top with bacon, cheese and chives.


MEAT FILLED TURNOVERS (80)

1 cup butter softened 1/3 cup chopped onion
1 cup small curd cottage cheese 1/4 cup finely chopped mushrooms
2 cups unsifted flour 1/4 teaspoon dill weed
1/2 lb lean ground beef l/8 teaspoon pepper
1/2 teaspoon salt 3 tablespoons sour cream

Beat butter and cottage cheese together until well blended and creamy. Add flour and beat until thoroughly combined. Use immediately or store and cover for up to 5 days. Let dough come to room temperature before using. To make filling, crumble beef in frying pan and cook over medium heat. Add salt and onion while cooking. Stir and cook until beef is brown. Stir in mushroom, dill, pepper and sour cream. Blend well.

On floured pastry board, roll out 1/2 dough at a time. Roll 10 x 16" rectangle (about 1/8" thick). Cut dough into 2" square or round. Moisten 1/2 edge of dough with water. Spoon 1/4 teaspoon of filling into one corner of each square - bring opposite corner over and seal with fork. Place on ungreased cookie sheet 1" apart. Bake turnovers uncovered in 350 degrees oven for 15 to 18 minutes or until lightly browned. Serve warm or cool. Can also wrap airtight and freeze. Reheat pastries by heating them thawed and uncovered in 350 degree oven for 10 minutes.

ONION & CHEESE MINI-TARTS

1 package pie crust mix
l/4 cup onion, finely chopped
1 tablespoon butter
2 egg yolks
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup dairy sour cream
2 tablespoons grated Parmesan
1 cup shredded Swiss cheese (4 oz)

1) Preheat oven to 450 degrees.

2) Prepare pie crust as directed. Pinch off small pieces of dough and shape into miniature muffin pans. Trim excess pastry with sharp knife. Prick shells all over with fork. Bake shells in preheated oven for 5 min., remove from oven and lower oven temp. to 325 degrees.

3) Saut onion in butter about 2 min., cool.

4) Combine egg yolks, salt, pepper, sour cream and Parmesan in medium bowl; stir in Swiss cheese and cooled onions. Spoon cheese mixture into shells until shells are 3/4 full.

5) Bake in slow oven for 25 min. or until tops are golden. Remove pans from oven to wire rack to cool 5 min. Carefully remove each tart by sliding small, sharp knife down side of pan and lifting up tart. Garnish with parsley & pimento or sliced olives. Serve hot.

Note: to freeze, cool thoroughly, place cooked tarts in freezer until frozen solid. Pack into shallow plastic box and freeze up to 3 weeks. To reheat, heat in preheated 325 degree oven for 15 minutes.


PARMESAN PUFFS WITH MARINARA

1/2 cup milk
l/4 cup margarine or butter
l/2 cup all-purpose flour
2 eggs
3/4 cup freshly grated Parmesan cheese
l cup marinara sauce, heated

Heat oven to 375 degrees. Grease cookie sheet. Heat milk and margarine to boiling in l l/2 qt. saucepan. Stir in flour; reduce heat to low. Stir vigorously about l minute or until mixture forms a ball; remove from heat.

Beat in eggs, one at a time, beating until smooth after each addition. Stir in cheese. Drop dough by rounded teaspoonfuls 2 apart on cookie sheet. Bake l5 minutes or until puffed and golden brown. Serve warm with marinara sauce for dipping. About 30 appetizers.

PICKLED MUSHROOMS

This appetizer is made by layering mushrooms and sliced onion rings in a piquant vinegar mixture. You can chill it for a minimum of 24 hours or up to a week before serving.

3 lb. small or medium-size mushrooms
water
2 medium-size white onions, thinly sliced
l/2 cup white vinegar\
l l/2 tsp. salt
l/2 bay leaf
l/4 tsp whole black peppers
l tsp. olive oil

In large Dutch oven or other pan, place mushrooms and l quart water. Bring to a boil, then reduce heat and simmer, for about 20 minutes or until fork tender. Drain, reserving juice. Place mushrooms and onions in layers in a l quart jar or other glass container. In a pan, combine vinegar, mushroom liquid, salt, bay leaf and pepper, bring to a boil, then reduce heat and simmer, uncovered. For l0 minutes. Pour over layered vegetables. Add olive oil to jar, allowing it to float on top. Cover and chill at least 24 hours or up to one week. Makes about l quart.


PIZZA NIBBLES

2 pieces Foccacia dough*
1 lb ground beef
1/4 cup chopped onion
1 teaspoon dried oregano leaves
1/8 teaspoon pepper
2 6 oz. cans tomato paste
1 teaspoon salt
1/2 cup grated Parmesan
Shredded Monterey Jack Cheese

Cook beef thoroughly in fry pan; add onion and cook until limp. Combine all ingredients except pizza dough in a bowl, reserving Monterey Jack. Mix thoroughly. Spread mixture evenly over Foccacia dough and sprinkle with Jack cheese. Cut into 1" squares. Microwave on paper plate for 1 1/2 min., turn, then microwave 1 more minute. Serve hot.

* Use prepared Foccacia dough (sauced with seasonings).


SOY-HONEY DRUMETTES

20 chicken drumettes
1 tablespoon vinegar
1/4 cup each soy sauce and honey
1/2 teaspoon ground ginger

Mix spices, honey and soy sauce together. Marinate chicken in it 6 hours or overnight (covered, turning occasionally). Bake in preheated 400 degree oven, turning and basting, for approximately 25 minutes.

Spinach, Feta, and Phyllo Purses
1 1/2 cups finely chopped onion
1/2 cup olive oil
two 10-ounce packages frozen spinach, cooked, drained, squeezed dry by handfuls, and chopped
2 cups grated Feta (about 1/2 pound)
2 teaspoons dried dill
4 16- x 12-inch sheets of phyllo, stacked between 2 sheets of wax paper and covered with a dampened kitchen towel

In a heavy skillet cook the onion in 1/4 cup of the oil over moderately low heat, stirring occasionally, until it is golden, add the spinach, and cook the mixture, stirring, until it is combined well. Remove the skillet from the heat, stir in the Feta and the dill, and let the filling cool.
Lay 1 sheet of the phyllo with a long side facing you on a work surface and brush it lightly with some of the remaining 1/4 cup oil. Lay another sheet and brush it lightly with some of the remaining oil. With a sharp knife cut the sheets lengthwise into thirds and cut each length crosswise into fifths, making 15 sections, each approximately 4 x 3 1/2 inches. Put a level teaspoon of the filling in the center of each phyllo section. Working with 1 section at a time gather the corners of the phyllo over the filling and twist the phyllo gently. Transfer the pastries to an oiled jelly-roll pan and make pastries with the remaining phyllo, oil, and filling, in the same manner. Bake the pastries in the lower third of a preheated 375F. oven for 25 minutes, or until they are golden. The pastries may be baked 1 day in advance and kept covered loosely with plastic wrap and chilled. Reheat the pastries in a 375F. oven for 10 minutes, or until they are heated through.

SPINACH EMPANADAS

Pastry:
2 8 oz. pkg. softened cream cheese
3/4 cup butter or margarine, softened
2 1/2 cups all-purpose flour
1/2 teaspoon salt

Filling:
4 to 5 slices bacon, cooked and crumbled (reserve l tablespoon bacon drippings)
l/4 cup finely chopped onion
3 cloves garlic, minced
1 10 oz package frozen chopped spinach, thawed and drained
1 8 oz container cottage cheese (l cup)
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
l egg, beaten

Pastry: In a large mixing bowl, beat together the cream cheese and the butter or margarine with an electric mixer until smooth (stand mixer recommended). Gradually beat in the flour and salt. Knead the dough lightly by hand. Cover the dough with plastic wrap and refrigerate for 3 hours.

Filling: In a medium skillet, cook the onion and garlic in the reserved bacon drippings for 3 to 4 minutes or until the onion is tender but not brown. Stir in the crumbled bacon, the spinach, cottage cheese, pepper and nutmeg. Let the mixture cool.

Preheat oven to 450 degrees. On a lightly floured surface, roll out the pastry until it is l/8 " thick. Using a 3-inch biscuit cutter, cut out as many pastry circles as possible. Place l tsp. of the filling on one half of each pastry circle. Moisten the edges of the circle with the egg and fold the other half of the circle over the filling. Place the pastries on ungreased baking sheets. Gently seal the edges of the empanadas with the tines of a fork. Brush the empanadas with the egg. Use the tines of a fork to prick a small vent in each. Bake in the 450 degree oven for 10 to 12 minutes or until the empanadas are golden.

TACO TARTLETS
Tartlet:
l lb ground beef
2 tablespoons taco seasoning mix
2 tablespoons ice water

Tortilla Filling:
l/2 pint dairy sour cream
2 oz chopped olives
2 tablespoons taco sauce
3/4 cup coarsely crushed tortilla chips

l cup shredded cheddar cheese (sharp or medium)


Preheat oven to 425 degrees. Prepare filling and set aside. In medium bowl, mix beef, taco seasoning and ice water with hands, then press into bottom and sides of miniature muffin pan cups to form a shell. Place a spoonful of filling into each shell, mounding slightly. Sprinkle shredded cheddar over top. Bake 7 to 8 minutes and remove from pans using knife top. Serve immediately or freeze. To serve, reheat thawed tartlets at 375 degrees for l0 to l5 minutes. Makes 30 appetizers.


WHITE CHEESE AND TOMATO TART

Tart Crust (below)
2 cups shredded white cheddar or Gruyere cheese (8 oz)
1/4 cup all purpose flour
1/4 cup margarine or butter, softened
1 teaspoon salt
1/2 teaspoon white pepper
2 eggs
1 15 oz container ricotta cheese
2 medium tomatoes (or several Roma tomatoes, peeled and sliced
Chopped fresh dill weed if desired

l. Heat oven to 475 degrees. Prepare and bake tart crust*.

2. Reduce oven temperature to 375 degrees. Place remaining ingredients except tomatoes and dill weed in food processor. Cover and process about l minute or until smooth (if made ahead, cover and refrigerate for up to 24 hours). Spoon cheese mixture into crust and top with tomato slices.

3. Bake 20 to 25 minutes or until top is light brown. Cool tart, remove sides of pan. Cut tart into l squares. Garnish with dill weed. 8 dozen appetizers.

Tart crust: l cup shortening, 2 2/3 cup all-purpose flour, l teaspoon salt, 7 to 8 tablespoons cold water.

Cut shortening into flour and salt in large bowl, using pastry blender or crisscrossing 2 knives until mixture resembles coarse crumbs. Sprinkle in water, l tablespoon at a time, until pastry pulls away from side of bowl. Gather pastry into a ball; shape into flattened round on lightly floured surface. Roll pastry into l4 x l0 rectangle. Ease pastry into rectangular tart pan with removable bottom (l2x8xl); trim edges of pastry even with top of pan. Prick bottom and sides of pastry with fork. Bake 8 to l0 minutes or until light brown; cool.


OTHER GOODIES


These recipes can be used as an adjunct to appetizers or as a main entre.


CHICKEN ENCHILADAS

3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons cumin powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-oz) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses

Garnish
Chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Coat large saut pan with oil. Season chicken with salt and pepper. Brown chicken over medium hat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saut onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saut 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saut pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (2 by 9-inch) pans with a ladle of enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving.


MAL'S SUPPER NACHOS

1/2 lb. hamburger and 1/2 lb. beef chorizo (casing removed) l (4 oz) can chopped green chilies
2-3 cups shredded Jack or mild cheddar cheese
1 lb hamburger
1 large onion (chopped)
3/4 cup chili-flavored sauce
Salt and liquid pepper
1/4 cup chopped green onions
1 or 2 lb cans refried beans
1 cup sliced pitted olives (optional)
Guacamole and sour cream

Crumble meat in skillet, add 1 large chopped onion and cook on high until meat is lightly browned. Drain fat. Add salt and liquid hot pepper. Spread refried beans in 10 x 15" shallow pan. Top with meat. Add chopped green chilies and spread evenly. Sprinkle with 2-3 c. cheese. Drizzle 3/4 c. chili-flavored sauce over cheese. Cover and chill if made ahead. Or, bake uncovered 20-25 minutes at 400 degrees. Remove from oven and garnish with green onions, olives (if desired), guacamole and sour cream. Surround with tortilla chips and serve.


CHINESE CHICKEN SALAD

1/4 cup sesame seeds
1/4 cup all-purpose flour
1 tablespoon cornmeal
1/2 teaspoon each Chinese five-spice & salt
Dash of pepper
2 lb chicken breasts and thighs
Dressing (see below)
1 medium size head iceberg, shredded
3 whole green onions, sliced
1 small bunch fresh coriander (cilantro/Chinese parsley)
2-3 cups fried bean threads or rice sticks (see below)
1/4 lb cashew nuts

In a wide frying pan over medium heat, toast sesame seeds (shaking pan frequently) until golden--about 2 minutes. Set aside. Mix together flour, cornmeal, five-spice salt and pepper. Dredge chicken in mixture; shake off excess. Arrange in shallow baking pan. Drizzle with about 2 tablespoons salad oil and bake in 400 degree oven for about 50 minutes or until chicken is no longer pink in the thickest part (test by cutting a small gash). Turn once, if needed, to brown evenly all over. You can also put the chicken under the broiler briefly to finish browning and crisping the skin. If you choose to pan fry the chicken, pour oil into a pan to a depth of 1 1/2 inches and heat to 375 degrees on a deep-frying thermometer. Add chicken and fry, turning as needed, until well browned on all sides (about 10 minutes for breasts, 12 minutes for thighs). Drain and cool. Meanwhile, prepare dressing and set aside. Skin and bone chicken while still warm. Cut the crisp skin into thin slivers. Pull the meat into shreds. At this point, you can cover and refrigerate until next day. To assemble salad, place chicken in a large bowl with lettuce, onion and coriander. Sprinkle with sesame seeds, drizzle with dressing, add cashews, and toss. Add bean threads just before serving and mix lightly. Six servings, as a main course.

Dressing: Combine 1 tsp. dry mustard, 2 tsp. each sugar and grated lemon peel, 4 tsp. soy sauce, 2 tablespoons lemon juice, 2 teaspoons sesame oil, and 8 to 12 tablespoons salad oil.

Bean or rice threads: Pour salad oil into wok or deep pan to depth of 2 inches and heat to 375 degrees on deep-frying thermometer. Drop in one bean thread or rice stick. If it expands at once, the oil is ready. Cook a handful at a time. As noodles puff and expand, push them down into the oil with a wire strainer or slotted spoon, then turn over the entire mass to be sure all are cooked. When noodles stop crackling (about 30 seconds), remove with a strainer and drain on paper towels. After cooking, store in an airtight container at room temperature for up to a month. Oil can be recycled.

GARDEN PASTA SALAD

1 l6 oz package tri-color spiral pasta (uncooked)
l/2 cup thinly sliced carrots
2 stalks celery, chopped
l/2 cup chopped green bell pepper
l/2 cup chopped red bell pepper
l/2 cup chopped yellow bell pepper
l pint red tomatoes (cherry or grape), halved
l2 cup chopped green onion
l l6 oz bottle Italian style salad dressing
l/2 cup grated Parmesan

Cook pasta in large part of boiling water until al dente. Rise under cold water and drain.

Mix carrots, celery, peppers, tomatoes, and green onion together in large bowl. Add the cooked pasta and mix together. Poor the dressing over mixture, add the Parmesan and mix well.

Chill before serving.

CARLO'S PASTA AND VEGETABLE SALAD
(serves 4 to 6)

8 oz. bow tie pasta
8 oz broccoli florets
8 oz. green beans, cut diagonally
4 oz. snow peas (topped and tailed)
8 oz. cherry tomatoes
l/3 c. olive oil
l/4 c. white wine vinegar
2 tsp. mustard powder
l tsp. turmeric
freshly cracked black pepper
herbs for garlic

Boil pasta and rinse with cold water. Blanch broccoli, beans, and snow peas rinse immediately in cold water and set aside. Cut tomatoes in half. Combine oil, vinegar, mustard turmeric and
pepper in a bowl; beat well with a fork to combine. Place all ingredients in a bowl and toss, top with garnish. Chill.

(note: if you like more tang in pasta salad, add balsamic vinegar or more mustard to taste)



TROJAN TRIANGLES

4 oz feta cheese, crumbled (about 1 cup)
1/2 cup cottage cheese
1 egg, slightly beaten
1 tablespoon minced parsley
4 sheets filo dough
1/4 cup butter, melted

Lightly butter a large baking sheet; set aside. In a small bowl, mix feta cheese and cottage cheese; stir in egg and parsley; set aside. Brush 1 sheet filo dough with melted butter. Cut buttered sheet into strips about 2 inches wide. Cover all filo dough with a damp towel to prevent drying. Remove 1 strip from beneath towels. With short end of strip on side closest to you, spoon about 1 level tablespoon cheese mixture on left-hand corner of strip. Fold corner with filling up and to the right, making a diagonal fold. Now lift lower point of dough. Fold straight up and away from you, keeping right-hand edges of dough together. Fold right-hand corner of dough up and to left, again making a diagonal fold. Lift lower point of dough and fold straight up and away from you. Continue folding filled filo dough until all of dough strip is folded into a multiple-layered triangle. Brush top with melted butter. Repeat with remaining filo dough and filling. Arrange folded filo dough on baking sheet. Preheat oven to 375 degrees. Bake 10 to 15 minutes until puffy and golden brown. Serve warm. Makes 24 to 30 appetizer servings.

EGGS & PASTA

LYNNE'S QUICHE

1/2 lb bacon
3 eggs
1 tablespoon butter
2 cups half and half
1/2 cup finely-chopped onion
1 teaspoon salt
1/4 lb mushrooms, sliced
1 dash each white pepper, nutmeg and paprika
1/2 lb. Swiss or jack cheese grated
1 package frozen chopped spinach (thawed with moisture squeezed out)
Prepared 10" pie shell, pricked

Preheat oven to 425 degrees. Cook bacon until crisp; remove from fry pan. Add onion and mushrooms to bacon grease and saut briefly. Pierce pie shell, then brush with an egg white was (one egg white whipped with 1 tbl. Of water. Brush bottom of pie shell, sides and fluted top. Scatter bacon, onion and mushrooms in bottom of pie shell; add grated cheese. In medium-sized bowl, mix remaining ingredients together. Pour over cheese. Bake quiche 10 minutes at 425 degrees, reduce heat to 325 degrees and cook until firm (about l hour total time). Cut and serve.

Note: Its a good idea to put a rimmed cookie sheet under your quiche to bake it, just in case it overflows during cooking.

QUICHE LORRAINE

l. Cook 1/2 lb. bacon until crisp -- crumble and set aside.
2. Saut 1/2 cup finely-chopped onion in 1 tablespoon butter for 5 min.
3. Cube 1/2 lb Swiss or Jack cheese
4. Beat together 3 eggs, 2 cups cream and 1 teaspoon salt.
5. Put prepared pie crust and in 9" pan. Prick. Brush with egg white wash (see above)
6. Layer meat, onion, and cheese, then pour in egg mixture.
7. Bake 10 minutes at 425 degrees, reduce heat to 325 degrees and cook until firm for about 40 minutes (check at 30 minutes). You can tell it is done when a knife inserted in the center of it comes up fairly cleanly. Cut and serve.

Pastry dough - Combine 1 1/2 cups flour, 1/4 teaspoon salt, 1/2 cup and 2 tablespoons butter in food processor and whirl until it resembles cornmeal. Add egg and blend until mixture holds together. Roll out. Dough can be refrigerated (covered) up to 3 days.

MIRASSOU CRAB QUICHE

2 small scallions or shallots
3 large eggs
1 tablespoon butter
1 1/4 cups milk
1/2 lb crab meat
1/4 teaspoon salt
1/4 cup Monterey Riesling
1/4 teaspoon pepper
1 pie shell
5 oz Swiss cheese, grated

Heat oven to 350 degrees. Chop, then saut scallions for 2 minutes in large fry pan. Add crab to 1/4 cup Riesling. Simmer on low 5 minutes until liquid is absorbed. Bake pie shell in oven for 3 minutes. Whip eggs, milk, salt and pepper until well-blended. Put grated cheese in pie shell; spread crab mixture over it evenly. Pour in egg mixture until pie shell is full. Bake quiche at 350 degrees for 50 to 60 minutes until knife inserted in center comes out clean. Let stand for 10 minutes before serving.

EASY BLACK BEAN LASAGNA

1 15 oz. can black beans, drained and rinsed
1 28 oz. can crush tomatoes, undrained
3/4 cup chopped onions
1/2 cup chopped green bell pepper
1/2 cup salsa
1 teaspoon chili powder
1/2 teaspoon cumin
1 cup light ricotta cheese
1/8 teaspoon garlic powder
1 egg
10 uncooked lasagna noodles
6 oz. (l l/2 cups) shredded cheddar or mozzarella cheese

Heat oven to 350 F. Spray l3 x 9 baking dish with nonstick cooking spray. In large bowl, mash beans slightly. Stir in tomatoes, onions, bell pepper, salsa, chili powder and cumin, mix well.

In small bowl, combine ricotta cheese, garlic powder and egg; blend well.

Spread l cup of the tomato mixture over bottom of sprayed baking dish. Top with half of noodles, overlapping slightly. Top with half of remaining tomato mixture. Spoon ricotta mixture over top; spread carefully. Top with half of cheese, then with remaining noodles, tomato mixture and cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.

Bake at 350 degrees for 40 to 45 minutes or until noodles are tender. Uncover; let stand 15 minutes before serving. 10 servings.

LASAGNA SWIRLS (VEGETARIAN LASAGNA)

8 uncooked lasagna noodles
2 cloves garlic
1 10 oz package frozen chopped spinach, thawed & moisture squeezed out
2 tablespoon salad oil
1 large. onion, chopped
1 15 oz. can tomato sauce
1 cup grated Parmesan cheese
1 teaspoon sugar
1 1/3 cups ricotta cheese
1/2 teaspoon each salt and pepper
1/2 teaspoon crumbled basil and oregano leaves
1/4 teaspoon ground nutmeg

Cook noodles; rinse with cold water and drain. Mix together spinach, 3/4 c. Parmesan (reserving 1/4 cup), ricotta, salt, 1/4 teaspoon pepper and nutmeg. Spread 1/3 cup cheese mixture along length of noodle. Roll up and stand on end in greased 7-8" casserole dish. Saut garlic and onion in oil over medium heat until limp. Add rest of ingredients (except Parmesan cheese) and simmer uncovered for 5 minutes. Pour over noodles, cover and refrigerate if made ahead. Bake, covered, in 350 degree oven until rolls are heated through (30 minutes - 50 to 60 minutes if cold). Remove from oven and sprinkle with remaining 1/4 cup Parmesan.

Note: Dish can also be made as layered casserole. Increase noodles to 10.

NO-BOIL LASAGNA (LYC VERSION)

l lb ground beef
2 c. (l lb) ricotta or cream style cottage cheese
l/2 cup chopped onion
l clove garlic
1/2 cup grated parmesan
l 32 oz jar spaghetti sauce
l tablespoon chopped parsley
l teaspoon pasta seasoning
3 cup (12 oz.) shredded mozzarella
3/4 cup water mixed with l/4 cup wine
l/2 pkg. (8 oz.) lasagna noodles

Heat oven to 375 degrees. Brown meat, onion, and garlic together. Drain. Return beef to skillet, stir in spaghetti sauce, pasta seasoning and water/wine. Mix together cottage cheese, parmesan and parsley. In 13 x 9" dish, layer 1/3 sauce, half of uncooked noodles, 1/2 combined ricotta/parmesan/parsley and 1/2 mozzarella. Repeat layers, ending with sauce. Cover tightly with foil. Bake l hour, uncover and sprinkle with Parmesan. Let stand l0 min.

Florentine style: omit beef and parsley. Stir onion, garlic, l 10 oz. pkg. frozen chopped spinach (drained) and 1/8 tsp. nutmeg into ricotta/cheese mixture.

LYC's POTATO SALAD

10 large russet potatoes wash potatoes, pierce with fork and boil about 40 minutes - stick with a fork to see if tender. If not, keep boiling and checking in 10 minute increments. When cooked, remove from water, place on pan and cover with towel to cool down. Once cooled down (but still warm), peel and dice into 1/2 " to l" pieces.

l dozen eggs - bring water to boil and boil about l5 minutes - remove from water, cool down, then remove shells.

Dressing mixture - use about 6 cups mayonnaise, add one cup mustard, l tablespoon paprika, 1 1/2 teaspoons salt, 1/2 teaspoon pepper. Mix well. Slice eggs one way, then the other way in egg slicer so they are diced. Add to mayo mixture.

Pour egg-mayo mixture over potatoes while still warm and mix well.

Add 5 green onions - both white and green parts (washed and chopped), 4 spears celery (washed and diced into 1/4" pieces), 5 sweet pickles (diced) and mix well. Refrigerate.

DAD'S FRIED POTATOES

l - 2 russet potatoes
Salt
butter and oil in equal parts

Get a cast iron fry pan (or a skillet if you don't have a cast iron fry pan). For one potato, put in 2 tbl. butter and 2 tbl. oil (twice that for two potatoes) and begin melting them on medium heat after the potato is sliced and while it is soaking in water.

Wash the potato or potatoes, peel, and thinly slice them with your vegetable peeler (I have a Cuisart and the smallest slicing blade works well - just cut the potato in half and put it in the chute cut side down, then process).

Start melting the oil and butter together.

Soak the sliced potato in a bowl of cold water for a couple minutes, drain and dry the slices on paper towel.

Layer the potato in the fry pan - I usually salt the potato lightly after a layer is down in the pan. You can add pepper or any other spices you like. Keep layering the potato and seasoning each layer lightly.

Cook on medium for about ten minutes (I always set the timer), then check the potato. You want to see the start of a golden crust. When you have this, turn the potato and cook another l0 minutes on the other side. Reduce the heat to medium low and cover the potato to finish cooking. Cook another five minutes at a time - you want them cooked, but not burned. By the end of ten minutes, they should be ready.

Put the cooked potato on a flat dish and dig in!


MAIN DISHES

BEEF

Beef Kabobs

Wine garlic marinade (see below)

l l/2 lb. London broil, beef tenderloin or comparable tender meat, cubed
l red onion - chopped into large chunks
l bell pepper - seeded, scraped and cut in largish squares (l l/2 ")
l6 medium button mushrooms
l6 red cherry or grape tomatoes
l medium zucchini cut in chunks

Marinate meat for l hour in wine marinade. Parboil onion and bell pepper for about three minutes (put them into boiling water for three minutes, then take out and rinse in cold water).

Thread meat and vegetables on skewers. If you are using bamboo skewers, pre-soak for at least four hours.

Grill for 24 minutes, turning every 4 minutes.

Wine garlic marinade - l cup dry red wine, 2 chopped onions, 2 tbl. wine vinegar, 2 cloves garlic, l tsp. pepper, 1/8 tsp. cayenne, 2 tbl. lemon juice, l tsp. oregano leaves, 2 tbl. salad oil. Mix all together and pour over meat

SUPER CROCKPOT CHILI

1 1/2 lb cubed stew meat
2 1 lb cans kidney beans
2 medium onions, chopped
1 1/2 tablespoons chili powder
1 8 oz can tomato sauce
1 1/2 teaspoons salt
1 6 oz can tomato paste
1/2 to 1 teaspoons Tabasco sauce


Drain kidney beans, discard liquid. Blend all ingredients in crock pot and cook on low 8-10 hours.


LYC'S CHILI COLORADO


3 lb. stew meat cut in bite size pieces
vegetable oil
salt
pepper
garlic powder
flour
l medium onion, chopped
l 7 oz. can chopped green chilies
3 cubes beef bouillon dissolved in 3 cups hot water
l 28 oz. can red chili sauce
l l/2 tsp. to l tbl. chili powder
l tbl. Kitchen Bouquet

Sprinkle meat with salt, pepper and garlic powder. Dredge meat in flour. Pour oil in a large fry pan or Dutch oven (I usually pour in enough to cover about one-third of the surface) and heat on medium high heat. Place one layer of the stew meat in the pan and brown meat on all sides. Repeat until all meat has been browned.

Place meat in Crockpot and add all other ingredients, mixing to combine. Cook 8 hours on low temperature.

(Note: you can also cook this on the stove, adding other ingredients to meat and cooking on low, stirring mixture every 20 minutes. Be sure to scrape the bottom of the pan to avoid sticking and burning of the mixture. It will be done in approximately three hours

SPAGHETTI SAUCE

3 lb hamburger
3 stalks celery
3 onions, chopped
3 cans mushrooms, drained and chopped
Garlic powder
6 15 oz cans tomato sauce
1 tablespoon salt
2 green peppers, cut fine
3 tablespoons sugar
3 small cans tomato paste
3/4 teaspoon pepper
1 tablespoon each oregano, basil, parsley

Brown hamburger. Add onion and cook over medium heat for 4 minutes. Drain off fat. Add all other ingredients and 4 cups water. Bring to a boil, then simmer for 2-3 hours.


MEATLOAF, BARBEQUE STYLE

1 1/2 lb hamburger
2 8 oz cans tomato sauce
1 cup bread crumbs
1/2 cup water
1 onion, chopped fine
3 tablespoons each brown sugar, vinegar, and prepared mustard
1 egg, lightly beaten
1 1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Worcestershire sauce

Preheat oven to 350 degrees. Mix well beef, crumbs, onion, egg, salt and pepper and one-half can of the tomato sauce. Form into loaf and place in 10x6x1 1/2 inch baking pan. Combine all other ingredients and pour over loaf. Bake 1 l/4 hours, basting every twenty minutes for the first hour. This recipe can also be made as 3 mini loaves.

LAYERED TORTILLA CASSEROLE

l lb ground beef
l medium onion, chopped (1/2 cup)
l jar (8 oz) green or red salsa (l cup)
l/2 cup sour cream
l can (10 3/4 oz) condensed cream of chicken soup
l jar (2 oz) sliced pimentos, drained
6 corn tortillas (6 to 8 in diameter), cut into l strips
2 cups shredded Wisconsin Cheddar cheese (8 ounces)
Sliced ripe olives (optional)

Heat oven to 350 degrees F. Cook beef and onion in 10 skillet over medium heat 8 to l0 minutes, stirring occasionally, until beef is brown; then drain. Spread 1/2 cup of the salsa in the bottom of an ungreased square baking dish (8x8x2 inches). Mix remaining salsa, the sour cream, soup and pimentos. Layer half each of the tortilla strips, beef mixture, soup mixture and cheese on salsa, repeat.

Bake, uncovered 30 to 40 minutes or until hot and bubbly. Let stand 10 minutes before serving. Garnish with olives.


PARTY BURRITOS

2 doz. flour tortillas
Water
2 l/2 lb chicken breasts
2 tablespoons butter or margarine
l l/4 lb beef (top round or sirloin)
2 tablespoons olive oil
2 pkg. miniature smoked sausage links
l/2 teaspoon cumin
l teaspoon salt
6 oz. shredded jack cheese
2 cloves garlic
2 large mild onions, chopped
l lb chorizo, skinned
Salsa and guacamole

Skin and bone chicken and slice into 1/2" wide strips. Slice steak on the diagonal 3/8" thick, then into 1/2" wide strips. Sprinkle meats evenly with cumin, salt and garlic, rubbing spices in lightly with fingertips. Place chorizo in pan, cover with water and simmer 10 minutes, then drain.

Heat frying pan over high heat. Add l tablespoon each butter and oil and put in pan a single layer of chicken strips. Cook quickly, uncovered, turning once, for about 2 minutes. Remove from pan and arrange in warm dish. Heat remaining butter and oil and fry steaks about l minute. Slice chorizo and smoked sausage and heat. Arrange in dish and serve with shredded jack, onions, salsa and guacamole.

SILVERADO TACO CASSEROLE

10 Ortega Taco Shells, coarsely broken
1 1/2 lbs ground beef
1 1/4 oz pkg. Ortega Taco Seasoning Mix
1/2 cup water
2 tablespoons dried minced onion
1 (8 oz) can tomato sauce
2 cups (1/2 lb) grated Monterey Jack Cheese
1 large tomato, cut in wedges
6 stuffed green olives, sliced
Ortega Taco Sauce

In lightly greased 1 1/2-quart casserole, place on half taco chips. Set aside. In 10 skillet, brown beef until crumbled. Drain. Add taco seasoning mix and water. Simmer, uncovered, 10 minutes. Stir in onion and tomato sauce. Spoon meat mixture over taco shells. Sprinkle with 1 1/2 cups cheese. Place remaining taco chips over cheese. Sprinkle with remaining cheese. Arrange tomato wedges and olives attractively on top. Bake in preheated 350 degree oven for 15 to 20 minutes or until hot and bubbly. Serve with Ortega Taco Sauce. Makes 6 servings.


SEVEN-LAYER CASSEROLE

1 cup uncooked rice
1 (1 lb) can whole kernel corn, undrained
1 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1 beef bouillon cube
1 (15 oz) can tomato sauce
1 teaspoon Worcestershire sauce
1 teaspoon Italian herb seasoning
1 cup chopped onion
1/2 cup each: chopped green pepper and celery
1 lb lean ground beef
1 cup shredded mild cheddar cheese
2 tablespoons imitation bacon bits

In 2-quart casserole, arrange ingredients in layers in the following order:

Rice mixed well with corn, half the salt and pepper, bouillon cube and boiling water.

Half of the tomato sauce that has been mixed with Worcestershire sauce and Italian seasoning.

Chopped onion, green pepper and celery.

Uncooked ground beef, remaining salt and pepper.

Remaining tomato sauce mixture. Cover tightly; bake at 375 degrees for 45 minutes.

Sprinkle with cheese; bake, uncovered, 15 minutes longer.

Top with bacon bits before serving. Makes 4 to 6 servings.


ROAST BEEF WITH VEGETABLES AND HERBS

l 2 to 3 lb boneless beef chuck roast
9 small red potatoes, halved (l 1/4 lb.)
l l/2 cups fresh baby carrots
8 oz fresh green beans, trimmed
l red onion, cut into wedges
l 1/2 teaspoons beef flavor instant bouillon
l teaspoon dried marjoram leaves
l teaspoon dried thyme leaves
l teaspoon dried oregano leaves
l/2 teaspoon garlic powder
l/2 teaspoon salt
l/4 teaspoon coarse ground black pepper
l/2 c. water

Heat oven to 350 degrees. Arrange roast and all vegetables in ungreased l3 x 9 baking dish. Sprinkle with all remaining ingredients except water. Pour water over top. Cover with foil. Bake at 350 degrees for 2 to 2 l/2 hours or until beef and vegetables are tender. Serve with pan juices. Serves 6.

TAGLIARINI

3 onions, chopped
2 cloves garlic, minced
3 tablespoons olive oil
l green bell pepper, seeded and chopped
l 28 oz. can tomatoes, undrained
l 1/2 lb lean ground beef
l l2 oz pkg. wide egg noodles, cooked and drained
l 6 oz can pitted ripe olives
l 17 oz can whole corn or l 1/2 cup frozen
salt and pepper
l lb sharp cheddar cheese, sliced thin or grated.

Saut onions and garlic in l tablespoon oil until limp. Add green pepper and tomatoes; cook slowly for 30 minutes. Saut beef in remaining 2 tablespoons oil until it is no longer pink. Combine onions and garlic with meat. Add noodles, olives, corn, salt and pepper. Spoon one-half mixture into a 9 x l3 pan. Cover with half the cheese. Repeat. Bake at 300 degrees for one hour.

WENDYS TEXAS BRISKET

Brisket, lean and trimmed
Meat tenderizer
Liquid smoke (about 1 oz per brisket)
Salt & pepper
Brown sugar
Celery salt
Paprika
Nutmeg
Garlic salt or powder
Onion salt or powder
BBQ sauce

Cover all sides of brisket with meat tenderizer, liquid smoke, salt & pepper. Wrap in foil. Refrigerate overnight.

Next day, sprinkle brisket generously with remaining ingredients, excluding BBQ sauce.

Completely wrap brisket in aluminum foil and cook for 2 hours in oven at 300 degrees. Lower heat to 200 degrees and cook another 5-6 hours. Let meat cool. Trim off excess fat. Pour the liquid off meat and place in refrigerator until fat portion of the liquid comes to the top. Remove hardened fat. Slice the meat.

Spread each slice of meat with your favorite BBQ sauce. Pour the fat free meat liquid over meat. Cover meat with foil and return to 200 degree oven for l hour.


BEEF ROULADEN

Buy a roast or bottom round and have it cut in long, thin slices (1/4 to 1/2" thick). Tenderize meat with a few blows with meat mallet. Add salt and pepper to inside of meat as well as Dijon mustard, spread to within l inch of top and bottom of meat.

Dice onion and bacon. Add fresh chopped parsley. Cook bacon with onions until onions are transparent. Add mixture to inside of roast. Put a small slice of dill pickle on each strip, then roll up into a burrito shape and hook with a toothpick.

Place rolls in roasting pan with a small amount of warm water into which l cube of beef bouillon has been dissolved.

Cook l hour at 350 degrees.

Gravy: Drain pan of a small amount of water, add red wine. For thicker gravy, add more wine, flour and bouillon. For a sauce, omit the flour and add a small amount of cornstarch.


CHICKEN

ARROZ CON POLLO

l/2 lb diced salt pork
2 large peeled tomatoes(or l cup drained canned tomatoes, cut in chunks)
2 tablespoons olive oil or salad oil
3 to 3 l/2 lb broiler-fryer, cut up
l cup rice
1/2 cup chopped onion
2 cups regular chicken broth
l clove garlic, minced or pressed
l pkg. (10 oz) frozen peas
salt and pepper

In a wide frying pan over medium heat, cook salt pork until well browned; set pork aside and discard drippings.

Add oil to pan and heat with salt pork. Add chicken pieces and cook until well-browned. Set chicken aside; discard all but 2 tablespoons of the drippings. Add onion and garlic and cook until onion is limp. Stir in tomatoes, rice, 2 cups of the broth, and browned pork. Return chicken to pan; cover and cook over low heat for about 45 minutes or until thigh meat is no longer pink when slashed and rice is tender to bite. (Add more broth if needed to prevent sticking.) Season to taste with salt and pepper.

Meanwhile, cook peas according to package directions. Arrange chicken and rice in a wide shallow serving dish; scatter cooked peas over top. Makes about 4 servings.

LYNNES CHICKEN AND ARTICHOKE ALFREDO

2 boneless, skinless chicken breasts, cut in bite sized pieces
Salt, pepper and garlic powder
l cube of butter
3 tbl. Oil
l/3 medium onion, chopped
l pkg frozen artichoke hearts (or l can water-packed artichoke hearts
l cup grated Parmesan
l l/2 cups cream
Ground nutmeg (optional)
Angel hair or other pasta

Fill Dutch oven or other large pan 2/3 full of water, sprinkle with salt and bring to a boil for the pasta. Cook and drain the pasta. Sprinkle chicken with salt, pepper and garlic powder. In a large fry pan, place two tbl. butter, add the three tablespoons oil, melt, then add chicken pieces and onions and fry until chicken is lightly browned. Add l/2 cup cream and boil lightly until mixture thickens slightly. Add six tablespoons butter and melt into mixture. Add half the parmesan and the rest of the cream and mix gently. Add remaining Parmesan. Cut artichoke quarters in half and add. Mixing together. Season with salt and pepper to taste. Add cooked and drained pasta.

LYC'S CHICKEN NUGGETS

3 to 4 boneless, skinless chicken breasts, cut in chunks (l l/2")
salt, pepper and garlic powder
flour - l cup
butter and oil in equal parts (l/3 c. each butter and oil).

Salt and pepper the chicken chunks, sprinkle with garlic. Place flour in a bowl and roll seasoned chicken chunks in flour until covered.

Heat oil and butter in large fry pan. When oil/butter is heated, add one layer of chicken chucks at a time. Brown chicken chunks on both sides.

Drain cooked chunks on paper towel.

To reheat, spray baking pan with Pam and heat in preheated 350 degree oven for l5 minutes. Check. Continue heating if necessary.


BURGUNDY CHICKEN MAZZONE

2 medium sized chickens, cut in pieces
flour
4 tablespoons oil
l 8 oz can tomato sauce
l/2 cup burgundy
salt and pepper to taste
Dash of oregano
4 cloves fresh garlic, minced
3 large bell peppers, sliced, seeds removed
l lb sliced mushrooms
Fresh parsley, chopped
Parmesan cheese, grated.

Dredge chicken with flour and brown in oil. While chicken is browning, mix tomato sauce, wine, salt pepper and oregano in small bowl. After chicken is brown, put in ovenproof baking dish.

Add garlic to pan drippings and saut l/2 minute. Add peppers and mushrooms, stir-fry 5 minutes, then add sauce. Simmer 3 to 4 minutes and pour over chicken. Cover with foil and bake for 45 minutes at 350 degrees F. Garnish with parsley and Parmesan cheese.

CHICKEN AND RAVIOLI CACCIATORE

1 tablespoon olive or vegetable oil
l lb boneless and skinless chicken breast halves cut in 1/2 to
l cubes
l medium onion halved and sliced
l/2 medium green bell pepper, sliced
l cup water
l 14/5 oz can diced tomatoes with garlic, oregano and basil,
undrained
l 8 oz can tomato sauce
l 9 oz pkg. refrigerated cheese-filled ravioli

Heat oil in large skillet over medium high heat until hot. Add chicken, onion and bell pepper; cook and stir until chicken is browned. Stir in water, tomatoes, and tomato sauce. Bring to a boil. Add ravioli, covering it with tomato mixture. If necessary, carefully separate ravioli. Cook 12 to 15 minutes or until sauce is of desired consistency and chicken is no longer pink, stirring frequently to prevent sticking.


CHICKEN OR HAM CREPES

Crepes: In blender combine 1 cup milk, 3 eggs, 2/3 cup unsifted all purpose flour and whirl until smooth. Heat 7" fry pan on medium heat, add 1/4 teaspoon butter to coat surface. Pour in 1 1/2 to 2 tablespoons batter and cook until lightly browned. Turn crepe over and brown other side. Repeat. Separate cooked crepes with sheets of waxed paper.

Filling: Melt 2 tablespoons butter in fry pan. Add 1 small chopped onion and 1/4 lb mushrooms (sliced). Cook until vegetables are limp, stirring occasionally. Stir in 3 more tablespoons butter until melted. Add 3 tablespoons flour and cook, stirring until bubbly. Remove from heat and gradually stir in 2/3 cup chicken stock or broth and 1/2 cup milk. Cook, stirring, until mixture boils and is thick. Stir in 2 cups cooked chicken, turkey or ham (cut in strips). Remove from heat and mix in 1/3 cup grated Parmesan, 1/2 teaspoon crushed dry rosemary and salt to taste. Cool slightly.

To assemble: Have ready 12-16 asparagus spears or 1 10 oz. pkg. frozen peas (thawed). Asparagus should be lightly cooked. If peas are used, stir them into the mixture. If asparagus spears are used, plan on using one per crepe. Divide filling evenly between crepes, add asparagus (if used) and roll crepe to enclose. Place seam side down in 2 greased shallow casseroles (9 x 13" each). Chill or freeze if made ahead.

Cooking: Cover crepes with foil and bake at 375 degrees for 20 minutes (35-40 minutes if crepes are frozen). Sprinkle crepes with one cup shredded Swiss cheese and continue baking uncovered until cheese is melted.


CHICKEN, MUSHROOM AND ARTICHOKE CASSEROLE

4 lb chicken, cut up
1/4 lb mushrooms
salt, pepper, paprika
3 tablespoons all purpose flour
2 tablespoons each oil and butter
l cup chicken broth
2 pkg. (9 oz. ea.) frozen artichoke hearts, thawed
l/4 cup dry sherry
l/4 teaspoon dry rosemary chopped parsley

Sprinkle chicken with spices and fry in oil/butter combination until well-browned. Transfer chicken into 9 x l3 baking dish and cover with artichoke hearts. To pan juices, add mushrooms and cook over medium heat until soft. Blend in flour and cook, stirring, until bubbly. Gradually pour in chicken broth and sherry and continue stirring until sauce boils and thickens. Add rosemary. Spoon sauce over chicken. Either refrigerate (covered) or cook at this point. Cover and bake at 375 degrees for 30 minutes (40 to 45 minutes if refrigerated). Garnish with chopped parsley.

WENDY'S CHICKEN PARMESAN

4-6 boneless, skinless chicken breasts
l/2 cup flour
l cup Italian style bread crumbs
2 eggs, beaten
2 32 oz jars Prego spaghetti sauce
l l2 oz pkg. shredded mozzarella cheese
l 8 oz pkg. shredded Parmesan cheese
2 tablespoons cooking oil.

Preheat oven to 350 degrees. Lay chicken breasts flat and pound to l/2" thickness. Dredge breasts in flour, then dip into the egg mixture, then into the bread crumbs. Heat the oil in a large skillet; brown the chicken, turning occasionally until no longer pink inside. Line the bottom of a 13 x 9" pan with about l cup of Prego. Arrange the chicken in the pan; cover generously with Prego (you will have some Prego left from second jar). Generously sprinkle the mozzarella cheese on top, then the Parmesan cheese. Cover with foil. *Hint: spray the inside of the foil with Pam so cheeses won't stick to the foil. Bake at 350 degrees for 30 - 35 minutes. Remove foil and bake another 5-7 minutes until cheeses are melted and bubbly. Serve.

Lynne's Simple Chicken (OK, it sounds better than "No-Brainer Chicken)

4 boneless, skinless chicken breasts
l/2 cube butter, melted
l/3 can Progresso garlic and herb bread crumbs
Pam for spraying pan

Preheat oven to 350 degrees. Spray a cookie sheet with Pam (or grease with butter or margarine). Place butter in one bowl big enough to contain chicken breasts and bread crumbs in another bowl.

Wash the chicken and pat it

Okay who is fornicating, in BBQ sauce and was I invited??
Playing with food can be fun
lol

HOLY CRAP, LYNNE!!!!
That was the longest reply in DS history!
*prints and saves all 789 recipes*