Yes!

Ingredients / Directions
1 cup(s) white rice
2 cup(s)s water
2 (15.5 ounce) cans black-eyed peas
drained and rinsed
1 (10 ounce) can diced tomatoes with green chile peppers Bring a small pot of rice and water to a boil. Cover pot
reduce heat to simmer and let cook 20 minutes or until rice is tender.
In a large saucepan
combine rice
peas
tomatoes and chili. Stir the mixture over a medium heat until it is heated through.

Check out the travel channel!

Ingredients / Directions
1 pound lean ground beef
1 pound ground pork
1 onion
chopped
3 potatoes
peeled and diced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon poultry seasoning
1 pinch brown sugar
1/2 cup(s) water
1 tablespoon all-purpose flour
1 tablespoon butter
salt and pepper to taste In a large skillet over medium heat
cook beef and pork until brown. Stir in onion
potatoes
cinnamon
nutmeg
poultry seasoning
brown sugar and water. Cover
reduce heat to low
and simmer 20 minutes. Stir in flour
butter
salt and pepper until thickened
5 to 10 minutes.

Try this one!

Ingredients / Directions
# 4 oz. (125g) fresh white breadcrumbs
# 1 pint (550ml) milk
# 8 cloves
# 1 medium-sized onion
# 1 oz. (25g) butter
# 1 bay leaf
# Salt and ground black pepper # Stud the prepared onion with the cloves
# Place in a pan with the milk and bay leaf
# Bring to the boil
remove from heat
cover and infuse for about 20 minutes
# Remove the onion and bay leaf then add the breadcrumbs
butter and seasoning
# Simmer for about 5 minutes
stirring occasionally
# Check the seasoning and keep the sauce hot in a covered dish

All good!

Ingredients / Directions
# 12 oz. (375g) ground almonds
# 12 oz. (375g) icing sugar
# 1 teaspoon. vanilla essence
# 1 egg
lightly beaten
# jucie of half a lemon # Sift the icing sugar into a bowl then add the ground almonds
# Stir the egg into the almonds and sugar then add the vanilla essence and enough lemon juice to make a stiff dough
# Shape into a ball and knead lightly

It’s alright!

Ingredients / Directions
# 4 oz. (100g ) cooked chicken
chopped
# 3 hard boiled eggs
finely chopped
# 2 oz. ( 50g ) fresh white breadcrumbs
# 1 tablespoon of chives
finely chopped
# salt and ground black pepper
# 3 tablespoons Thousnad Island dressing
# 1 tablespoon of finely chopped parsley mixed with 2 oz. (50g ) fresh white breadcrumbs – for finishing # Blend all the ingredients
appart from the parsley and breadcrumb mixture
together
# divide into 24 pieces and ,with floured hands
roll into small balls
# Roll the balls in the parsley and breadcrumb mixture
# Serve on cocktail sticks

Outstanding!

Ingredients / Directions
# 8 oz. ( 225g ) self-raising flour
# pinch of salt
# 3 oz. ( 75g ) margarine
# 2 oz. ( 50g ) peanut butter
# 2 level teaspoons golden syrup # Pre-heat oven to 375F
Gas Mark 5
190C
# Blend together the flour and salt in a mixing bowl
then rub in margarine and peanut butter
# Melt the syrup in a small saucepan
then pour in flour and mix well
# Roll the mixture into small balls about the size of a walnut] [Place on greased baking sheets and flatten slightly
# Bake in center of oven for 10-15 minutes
until golden
then cool on a wire rack

Wow!

Ingredients / Directions
# 4 oz (100g) butter
# 6oz (150g) plain flour
# 2oz (50g) light muscovado sugar
# half a teaspoon. (2.5ml) ground cinnamon
# Grated rind of one lemon
# the yolk of one large egg
# 2-3 tbsp. Water
# currants and marshmallows to decorate # Preheat oven to 350F
Gas mark 4
180C
# cut the butter into small cubes and mix with the flour in a mixing bowl until like fine breadcrumbs
# Stir in the muscovado sugar
ground cinnamon and the grated lemon rind
# Stir in the egg yolk and enough water to mix into a soft dough
# Knead dough on a floured surface until smooth then roll out a quarter inch (0.5cm) thick
# Cut out biscuits with a rabbit cutter or make a template and cut out biscuits with a knife
# Place on un-greased baking sheets and bake for 10-15 minutes until a pale golden colour
# Transfer to a wire rack to cool completely
# Decorate with currants for eyes and marshmallows for tails
fixing them with a little decorating icing

the best!

Ingredients / Directions
1 (8 ounce) container Cool Whip
1 cup(s) chopped almonds
18 vanilla wafers
crumbled
1 gallon rainbow sherbet
slightly softened so spreadable
Optional – cherries
coconut
etc. Mix Cool Whip
nuts and wafers. Spread 1/2 of mixture in a 9 x 13-inch pan. Spread sherbet on top of mixture. Spread remaining mixture on top of sherbet. Cover. Place in freezer at least 8 hour(s). Decorate with cherries or coconut
etc. Keep frozen and covered.

Um! Yummy!

Ingredients / Directions
1 (16 ounce) package shredded coleslaw mix
1/4 cup(s) finely chopped sweet onion
1/2 cup(s) cider vinegar
3 tablespoons white sugar
1 teaspoon salt
1/2 cup(s) mayonnaise
1/2 cup(s) sour cream
1/2 cup(s) crumbled blue cheese
salt and pepper to taste Toss together the coleslaw mix and onion in a bowl. In a saucepan
mix the vinegar
sugar
and 1 teaspoon salt. Bring to a boil. When sugar has dissolved
pour over the slaw mix and onion. Toss to coat
and let stand 15 minutes.
Drain the slaw mix in a colander
and return to the bowl. Toss with mayonnaise
sour cream
and blue cheese. Season with salt and pepper. Cover and chill at least 1 hour(s) in the refrigerator before serving.

Just do it!

Ingredients / Directions
1 cup(s) all-purpose flour
1/2 cup(s) chopped walnuts
1/4 cup(s) packed brown sugar
1/2 cup(s) melted butter
2 1/2 cup(s)s strawberries
finely chopped
1/2 cup(s) white sugar
1 tablespoon lemon juice
1 (16 ounce) container frozen whipped topping
thawed Preheat oven to 350 degrees F (175 degrees C).
To make the crust: combine flour
nuts
and brown sugar. Add melted butter
tossing to combine the ingredients. Spread the mixture in a 9×13 inch pan.
Bake the crust at 350 degrees F (175 degrees C) for 15 minutes
stirring occasionally until lightly browned. Remove from pan and set aside to cool. Sprinkle 1 1/2 cup(s)s crust mixture in a 9×13 inch pan. Reserve the remaining crust mixture.
Filling: In large bowl combine strawberries
sugar and lemon juice. Fold whipped topping into the mixture. Carefully spoon filling over the crust mixture. Sprinkle the remaining crust mixture on top. Cover and freeze for 6 hour(s) or until firm. (You will need the full 6 hour(s)).