RECIPES FOR
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| MEXICAN BEEF AND CHIPS CASSEROLE 1# ground beef or chicken 2 tbl. dry minced onion 1/4 tsp. garlic powder 1 can Golden Mushroom Soup 1 pkg. reg. corn chips 1 10z can enchilada sauce Ortega chilies 2 c. shredded cheese Black olives
Crumble beef, onion flakes | and garlic in a 2 qt. casserole dish. Cover and cook on HIGH for 5 min. Drain meat, and put into another bowl. Stir in soup. Now put a layer of chips in first dish. Then a layer of meat mixture, then enchilada sauce topped with cheese. Repeat until ingredients are used, and sprinkle one last layer of chips on top. Cook 15 min. more on High setting. Add ripe olives and ortega chilies, top with sour cream and chopped green onions. ( Can be made in crock pot)
Kathy's Kookbook | ref:05/03/98 |
ORANGE CHOCOLATE FUDGE CAKE
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1 pkg. devil's food cake mix | 1 8z. carton sour cream 1/2 c. oil 1/2 c. water 1 4z. serv. instant pudding mix 1/4 c. coffee liqueur 2 tbl. orange peel 1 tsp. cinnamon 1 12z. pkg. choc. chips 4 eggs Combine ingredients and mix. Pour into tube pan. Bake 350°F for 50-60 min.
| From the archives of Aunt Mary ref:05/10/98 |
SWISS ASPARAGUS AU GRATIN
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1/2 cup water | 1 1/2 lb. asparagus spears, trimmed 1/2 cup Swiss cheese, shredded 1/4 cup dry bread crumbs 2 tbl. butter, melted 1/2 tsp. dry mustard 1/8 tsp. pepper Heat oven to 400°F. Bring 1/2 c. water to boil in 10" skillet; Add asparagus. Cook 2 min.; Drain (Asparagus will still be crisp). Place in 10x6" baking dish. Mix remaining ingredients; Sprinkle over asparagus. Bake 8-10 min. Or until cheese mixture is lightly browned. From the Official U.S. Olympic Training Table Cookbook ref: 05/17/98 |
FLORIDA SUNSHINE SLUSH
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6z frozen orange juice | 6z frozen lemonade 46 z canned pineapple juice 2 c. sugar 1 jar (sm) maraschino cherries (juice and all) 9 1/2 c. water 1 or 1 1/2 pint brandy Mix in large plastic container with cover and freeze at least 2 days before serving.
Serve in stemware glass by using an ice cream scoop Keeps days, weeks, months, depends on consumption. Thanks to my sister Pam Pt. St. Lucie, FL ref: 05/24/98 |
ROCK CORNISH GAME HENS
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4 - Rock Cornish hens, quartered | 1 - tbsp rosemary 1 - cup dry white wine 1/3 - cup flour 1 - tsp salt 1/2 - tsp pepper 1 - tsp snipped parsley 1/2 cup soft margarine w/Canola 1 - lb fresh button mushrooms Soak rosemary in wine for 1 hour. Combine flour, salt, pepper, and parsley. Coat hen quarters with flour mixture. Brown hen quarters in butter in a skillet. Place in a 12 X 8 baking dish. Add wine mixture. Bake, uncovered at 350°F for 30 minutes. Meanwhile, saute mushrooms in marg. in skillet. Add to baking dish. Bake an additional 15 minutes, or until hen quarters are tender. Thanks to my cyberfriend Terry Boyce Visit her at http://home.istar.ca/~tmboyce/tbrecipe.html ref: 05/31/98 |
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