Outstanding!

Ingredients / Directions
2 to 4 pounds meat or poultry
1/2 cup(s) catsup
1/2 cup(s) prepared smoked barbecue sauce
1/2 cup(s) brown sugar
1 tablespoon vinegar
1/2 teaspoon dry mustard
1/2 teaspoon salt
Dash of pepper Put ribs in a heavy greased pan with a lid. Bake uncovered in a 400 degrees F oven for 20 minutes. Remove from oven and reduce heat to 325 degrees F.

Meanwhile
combine remaining ingredients. Pour over ribs
cover
and return to oven. Bake about one hour(s) or longer at 325 degrees F.

This sauce is very
very good on country style ribs
pork chops and chicken.

All good!

Ingredients / Directions
4 tablespoons margarine
2 onions
chopped
1 medium bell pepper
chopped
1 (16 ounce) can tomatoes
4 tablespoons chili powder
Salt
to taste
Pepper
to taste
3/4 cup(s) sharp cheese
shredded
1 pint light cream
Pinch of baking soda
1 (4 to 6 pound) chicken
16 ounces thin spaghetti
cooked Saut� margarine
onion and pepper. Add tomatoes and seasonings. Cook slowly until sauce thickens; add cheese and light cream with a pinch of baking soda
cooking a little longer.

Boil chicken. Cool
then pull pieces from chicken.

Butter large casserole and line with part of the cooked spaghetti. Layer chicken
tomato sauce
more spaghetti and cheese. Continue until all is used
ending with sauce and topped with cheese. Freezes well.

Yields 8 servings.

Outstanding!

Ingredients / Directions
1 1/2 pounds pearl onions
Boiling water to cover
1 tablespoon butter or margarine
1/4 cup(s) granulated sugar
1/4 teaspoon salt (optional)
1/4 teaspoon freshly ground black pepper
1 cup(s) cranberries
1/2 cup(s) chicken broth the dish should be baked just before serving it. It will look and taste best if it is prepared for baking not more than 8 hour(s) ahead of time. If you use an ovenproof skillet
it will save washing another pan.

Drop the onions into a pot of boiling water for about 2 minutes. Drain and rinse the onions under cold water. When they are cool enough to handle
slice off the root ends of the onions
and slip off their outer skins.

Preheat the oven to 400 degrees F.

Heat the butter or margarine in a large skillet
preferably one with a nonstick surface
add the onions
and cook them in a single layer until they are lightly browned
turning them occasionally to prevent sticking and to brown them evenly.

Sprinkle in the sugar
salt (if desired)
and pepper
and add the cranberries
tossing the ingredients to combine them. Add the broth. Transfer the mixture to a glass or ceramic baking dish
place the dish in the hot oven
and bake the onions and cranberries in the uncovered dish for about 30 minutes.

Yield: 6 to 8 servings

Not bad!

Ingredients / Directions
1 pound ground beef
1/2 medium onion
chopped
1 can cream of chicken soup
1 pound (1/2 bag) frozen French fries Brown the ground beef; drain. Mix all ingredients together and bake at 350 degrees F until bubbly
about 30 minutes.

You got to try this!

Ingredients / Directions
2 to 3 cup(s)s turkey
chicken
ham or beef
1 to 2 cup(s) gravy
2 cup(s)s mashed potatoes
1 (12 ounce) bag mixed vegetables or leftover vegetables
Leftover stuffing or your favorite stuffing recipe Preheat oven to 350 degrees F.

In a 13 x 9-inch pan or large oven-safe casserole dish spread the mashed potatoes in the bottom of the pan
layer meat and vegetables over the potatoes. Spread gravy over the top
then top with leftover stuffing. If you don”t have leftover stuffing
you can put mashed potatoes on top of the casserole to make a crust. Bake for approximately 30 minutes or until hot.

Serves 4 to 8.

Just do it!

Ingredients / Directions
3 tbsp of butter
1 sm onion-minced
1 1/2 cup(s)s of rice
5 cup(s)s of chicken
1/2 cup(s) of whipping cream
3 1/2 oz fresh goat cheese
8 oz Crabmeat
1/3 cup(s) of fresh basil or 1 teaspoon dried Melt butter in large saucepan over medium heat. Add minced onion and saute until translucent.
Add rice and saute 1 minute. Add 1 cup(s) chicken stock to rice
reduce heat and simmer until liquid is absorbed
stirring often.
Continue adding enough of remaining chicken stock 1 cup(s) at a time until rice is just tender but still firm to bite
stirring frequently and allowing each addition to be absorbed before adding next. Add whipping cream and simmer 2 minutes.
Mix in goat cheese
then crabmeat and chopped basil. Season risotto to taste with salt and pepper.

Wow!

Ingredients / Directions
1 cup(s) rice
2 cup(s)s chicken broth
2 lbs Italian Sausage
cut in 4-inch pieces
1/4 cup(s) vegetable oil
1 cup(s) sliced zucchini
3/4 cup(s) chopped green pepper
3/4 cup(s) chopped red pepper
1/3 cup(s) chopped onion
2 tbsp butter
3/4 cup(s) pitted
sliced
large black olives

Dressing:
1/3 cup(s) olive oil
2 tbsp white wine vinegar
1 tbsp prepared mustard
1/2 cup(s) grated Parmesan cheese Cook rice according to package directions
substituting chicken broth for water. Reserve.
Brown sausage evenly in oil in large skillet over medium heat; drain. Remove from skillet; keep warm. Saut? zucchini
peppers and onion in butter
5 minutes.
Combine rice with vegetables and black olives.
Blend dressing ingredients; toss with rice mixture and Parmesan cheese. Serve with Italian sausage.

This is a good one!

Ingredients / Directions
Preparation – 45 minutes

1/4 pound rotelle or other spiral-shaped pasta
1 whole skinless boneless chicken breast (about 3/4 pound)
poached and cut into bite-size pieces (about 1 1/2 cup(s)s)
5 cherry tomatoes
quartered
2 scallions
sliced thin
1 tbsp finely chopped fresh basil leaves

For the dressing:
1/2 teaspoon minced garlic
1 teaspoon minced peeled fresh gingerroot
1 tbsp unsalted butter
1/4 cup(s) heavy cream
1 tbsp white-wine vinegar
3/4 teaspoon curry powder
Dried hot red pepper flakes to taste
1 tbsp finely chopped drained bottled mango chutney
or to taste In a large kettle of boiling salted water cook the pasta for 10 minutes
or until it is tender
refresh it in a colander under cold water
and drain it well. In a large bowl combine the pasta
the chicken
the tomatoes
the scallions
and the basil.

Make the dressing:
In a skillet cook the garlic and the gingerroot in the butter over moderately low heat
stirring
until the garlic is softened
add the cream
and cook the mixture
whisking
until it is thickened slightly. Whisk in the vinegar
the curry powder
the red pepper flakes
and the chutney.
Add the dressing to the pasta mixture
tossing the salad to combine it well
and season the salad with salt and pepper.

Outstanding!

Ingredients / Directions
1 package dried corn husks

4 cup(s)s masa harina
4 cup(s)s lukewarm water
4 teaspoons Wyler”s granulated chicken boullion
2 teaspoons baking powder
2 teaspoons salt
1 1/2 cup(s)s lard or vegetable shortening

2 ounces ancho chile
dried
2 ounces pasilla chile
dried
2 ounces guajilla chile
dried
2 ounces New Mexican red chile
dried

1 1/2 pounds pork shoulder or beef shoulder roast
1/2 large onion
sliced
5 cloves garlic
peeled & smashed
2 teaspoons salt
10 peppercorns
1 teaspoon cumin seeds
4 tablespoons ground chile seasoning
4 tablespoons lard or vegetable shortening the dried husks are brittle and must be soaked in water to soften
them before they can be rolled into tamales. In the package
the
husks for a whole ear of corn are usually pressed together. Separate the individual husks being careful not to break them
since they are fragile when dry.

Place the separated husks in a large pot and cover with hot water.
Leave them to soak for about one hour(s). You can put a plate with a
heavy object on it on top of the tamales to keep them submerged.
When soft
rinse the husks well and put back into a pot of clean
water.

Toast the dried chiles on a hot cast-iron griddle for a few minutes
on each side. Be careful not to burn the chiles or they will have
a bitter taste. As the chiles toast
they will become soft and
pliable and may puff up. Put aside to cool. the chiles will become
very crisp and brittle when cooled.

When cool
remove the seeds and stems and crumble into small pieces. Put the pieces into a coffee mill or spice grinder and grind into a fine powder. Store the ground chile mix in a jar to use for
seasoning other Mexican dishes.

You can use a variety of meats for making tamales. I use either
beef or chicken
but pork is traditional. I also use vegetable
shortening
although again
lard is traditionally used in Mexico.
Cut the meat into 1″ to 2″ chunks. Heat the lard or shortening in
a heavy bottomed pot and brown the meat. When brown
add enough
water to cover the meat and add the onions and garlic. Simmer until
the meat is fork tender and flakes apart. For beef shoulder roast
this will take about 2 – 3 hour(s).

While the meat is cooking
toast the cumin seeds on a cast iron
griddle and then grind into a fine powder using a coffee mill or
spice grinder and set aside.

When the meat is cooked tender
set aside to cool. Separate the
meat chunks from the broth
reserving the broth. Shred the meat
into small strands.

Heat 2 tablespoons of lard or shortening in a heavy pan
preferably
cast iron. Add the chile seasoning and cumin and stir for a few
seconds. Add the meat and fry for two or three minutes. Add the
reserved broth and simmer until the liquid level is reduced. the
mixture should be soupy. Set aside to cool while you make the masa.

Combine masa
baking powder and salt in a bowl. Dissolve the boullion in the lukewarm water to make a broth. Mix the broth into the masa a little at a time
working with your fingers to make a moist dough.

In a small bowl
beat lard or shortening until fluffy
add to masa
and beat until masa has a spongy texture.

Remove a soaked corn husk from the water and shake to remove excess water. Start with the largest husks because they will be easier to roll. If you end up with a lot of small husks
you can lay two together
overlapping about 1/2″ but this is a little trickier and
may take some practice. Lay the husk flat on a plate and spread
about 1 1/2 to 2 tablespoons (depending on the size of the husk)
of masa in the center. Don”t use too much! the easiest way to spread the masa is to spoon it onto the husk and spread it with your fingers. If the masa is sticky
wet your hands.

Add about 1 tablespoon of meat filling on top of the masa. Again,
don”t use too much.

Um! Yummy!

Ingredients / Directions
1/4 cup(s) olive oil
4 cloves garlic
minced
2 cup(s)s broccoli florets
1 carrot
thinly sliced
1 lb. shrimp
peeled
1 large tomato
cubed and seeded
7-8 fresh basil leaves
chopped
1 cup(s) chicken broth
Salt and pepper to taste
1 lb. cooked string or ribbon pasta Saut? garlic in olive oil for 1-2 minutes until lightly golden.
Add broccoli
carrots
and shrimp. Saut? 3-4 minutes until shrimp are pink.
Add remaining ingredients and cook 1-2 minutes
just to heat through.
Salt and pepper to taste. Toss with cooked pasta.