User_Name: Gerald Crotinger
Recipe_Name: Cookies and Coffee
Recipe_Catagory: Snack or Breakfast
Source:
Date: Tuesday, May 17, 2005
Time: 12:42 PM -0400
Recipe_body:
1 cup of Coffee -- Use your favorite brand - Best if made fresh
1/2 dozen cookies -- Use your favorite home made or store bought
Sugar and Cream as needed
Use large coffee cup to avoid spilling
Dunk Cookie into coffee
Eat bite of cookie
Caution: Over soaking or delay in eating can cause cookie to become soggy
Addictive: be careful how you use this recipe.
Chocolate cookies and coffee both contain caffeine, which may keep you awake
You may substitute donuts for cookies.
User_Name: Margaret Shauers
Recipe_Name: Fiesta Chicken Bake
Recipe_Category: Main Dish
Source: Sunday Newspaper Supplement
Date: Tuesday, May 17, 2005
Time: 01:54 PM
Recipe_body:
Your brother wanted this one here, Dorothy!
5 boneless chicken breasts, cooked -See chicken cooking directions below
2 ten-ounce cans condensed cream of celery soup, undiluted
1 four-ounce can of diced green chilis or 4 ounces of chopped pickled jalapenos (choose the heat degree your family likes)
1 large onion, chopped
1 cup grated Cheddar cheese
1 cup grated Monterey Jack cheese
1-1/2 to 2 tablespoons ground cumin
8 ounces sour cream
1 thirteen-ounce bag of bite-size tortilla chips
1 5.75-ounce can black pitted olives, sliced
Chicken cooking directions:
Layer chicken breasts in a 9x11" baking pan coated with cooking spray.
Drizzle sherry on top; add a bit of water and grind on black pepper.
Cover with foil and bake at 350 degrees for about 30 minutes or until just done.
Cool and cut into cubes.
Directions:
Preheat the oven to 350 degrees.
Spray a 9x13 baking pan with cooking spray, covering all edges.
Cut the cooked chicken into cubes.
Save 1/4 bag of the tortilla chips.
Mix the rest in with the other ingredients.
Spread this mixture into the greased baking pan.
Crumble the rest of the tortilla chips and layer them on top.
Bake for 40 minutes. Serves 8-10.
***Note: larger tortilla chips can be used, but all of them should be crumbled.
User_Name: Kathy Addis
Recipe_Name: French Hamburger
Recipe_Catagory: Casseroles
Source:
Date: Friday, June 24, 2005
Time: 12:11 AM
Recipe:
FRENCH HAMBURGER
1 1/2 lBS. Ground Beef (93% Lean)
l Can Libbys Creamed Corn
Prepared Mashed Potatoes (3 to 4 medium potatoes, cooked, mashed
and seasoned with milk, salt & pepper)
Velvetta cheese
Brown ground beef and drain any excess liquid, then put into bottom of 2 qt. casserole dish. Smooth creamed corn over top of ground beef, then add mashed potatoes over the top of creamed corn
and smooth around sides of dish to seal so creamed corn does not cook up over the potatoes. Add strips of Velveeta cheese to taste over top of potatoes and bake at 350 degrees for 30 minutes.
Note: This is a hearty casserole that grownups and children also
really like. Serve with a salad and hot bread
User_Name: Hazel Owen
Recipe_Name: Earthquake Cake
Recipe_Catagory: Deserts
Source:
Date: Tuesday, September 20, 2005
Time: 03:57 PM
Recipe:
1 cup chopped pecans
1 cup coconut
1 box German chocolate. {mixed as directed}
Sprinkle chopped pecans and coconut in the bottom of a 9x13 pan.
Add cake mixture.
Mix together the following:
1 8oz pkg of cream cheese
1/2 Cup of melted butter
2 Cups of powdered sugar
Drop in mounds over the top of cake. Bake at 350 degrees for
45-50 minutes
User_Name: Hazel Owen
Email: hhowen2@aol.com
Recipe_Name: Cinnamon Apple Chips
Recipe_Catagory: Snacks
Source: Washington Apple Website
Date: Monday, September 26, 2005
Time: 05:39 PM
Recipe:
No need to core the apples since boiling in juice for several minutes softens the core and removes the seeds.
Makes approximately 40 chips.
Ingredients:
2 cups unsweetened apple juice
1 cinnamon stick
2 red delicious apples
Method:
In large skillet or pot, combine apple juice and cinnamon stick: bring to low boil while preparing apples.
With sharp knife, slice off 2/3 inch from top and bottom of apples and discard(or eat). Stand apples of either cut end and saw gently crosswide into very thin (1/8 inch) rings, rotating the apple as necessary to get even slices.
Drop apple slices into boiling juice, cook 4-5 minytes or until slices appear translucent and lightly golden. Meanwhile, heat over to 250 degrees F.
With slotted spatula, remove apple slices from juice and pat dry. Arrange slices on cake-cooling racks, being sure none overlap. Place racks on middle shelf of oven; bake 30 to 40 minutes until apple slices are lightly browned and almost dry to touch. Let chips cool on racks completely before storing in airtight container.
User_Name: Hazel Owen
Email: hhowen2@aol.com
Recipe_Name: 1886 Cafe and Bakery Cheese Soup
Recipe_Catagory: Soup
Source: Texas Monthly
Date: Sunday, October 16, 2005
Time: 02:50 PM
Recipe:
1/4 cup butter
1/2 cup onion, minced
1/2 cup carrot minced
1/2 cup celery, minced
1/4 cup flour
1 1/2 tablespoons cornstarch
4 cups chicken stock
4 cups milk
1/4 teaspoon baking soda
1 pound grated velvetta or mild cheddar cheese
1 teaspoon dried parsley
1 dash cayenne or to taste
1 dash paprika or to taste
1 teaspoon salt or to taste
1 teaspoon white pepper or to taste
melt butter in heavy saucepan. Saute the onions, carrots and celery until translucent and tender, about 3-5 minutes. Stir in flour and cornstarch. Cook about 3-5 minutes more. Add stock and milk gradually, blending until smooth and reduce by 1/4. Do not boil at any point. Add baking soda and cheese. Stir until melted and thickened, about 10 minutes. Add parsley, cayenne and paprika. Keep soup warm over very low heat. Season with salt and pepper to taste. Serves 6-8
User_Name: Margaret Shauers
Email: mshauers@mac.com
Recipe_Name: Red Hot Chicken Strips
Recipe_Catagory: meats
Source: Great Bend Tribune recipe page
Date: Tuesday, February 14, 2006
Time: 06:47 PM
Recipe:
--4 medium to large skinless, boneless chicken breasts (I use enough more of the tenderloin cut; less cutting)
--2 teaspoons olive oil
--1/3 cup fat free or light Italian dressing (I use Ken's Light Italian with basil & romano dressing
--2 tablespoons Butter Buds or Molly Butter
--1/4 cup hot sauce (I use Franks; think tobasco would be overpowering)
Cut chicken breasts into narrow strips. Heat oil to sizzling. Drop chicken strips into pan and brown on all sides--5 to 6 minutes. In a small bowl, combine dressing, Butter Buds and hot sauce. Pour over chicken strips, reduce heat to simmer and continue cooking for 5 minutes. Can be served with fat free blue cheese dressing.
The newspaper recommended using kitchen shears to cut the strips. I need a new one and didn't have much trouble cutting them by thawing the chicken to where there was still some stiffness in it.
THIS IS GOOD--and really fast/easy. I have grandkids threatening that I'd better invite them every time I make it or else.