Eggs in Hell Sauce

Ingredients:

• 1/4 cup olive oil
• 6 cloves garlic, thinly sliced
• 1 teaspoon red pepper flakes
• 1 medium onion, chopped
• 3 - 4 tablespoons of diced pickled jalapeno slices
• 3 cups tomato sauce
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions:

1. Add oil to hot skillet
2. Saute onions, garlic, jalapeno peppers and red pepper flakes.
3. Add tomato sauce, cumin, chili powder, salt and pepper.
4. Bring to boil and then reduce to simmer.
5. Simmer for at least 5 minutes.
6. Taste and adjust seasonings.
7. Serve over eggs of choice and garnish with Parmesan Cheese and cilantro.

Crockpot Curried Chicken

Ingredients:

• 1 large onion, chopped
• 1 bell pepper, red or green, chopped
• 2 chicken breasts or 5 chicken tenders, cut in bite size pieces
• 1 cup medium salsa
• 2 teaspoons grated fresh ginger
• 1/2 - 1 teaspoon garlic powder or 1 -2 cloves of garlic, chopped
• 1/2 - 1 teaspoon red pepper flakes
• 1 - 2 teaspoons dried cilantro
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon red curry powder (not hot red curry)

Directions:

1. Place onions and bell pepper in slow cooker.
2. Place chicken on top of onions and peppers.
3. Combine rest of the ingredients in a small bowl and spoon over the chicken.
4. Cover and cook on low for 5 to 6 hours or until chicken is tender.
5. Serve over rice.

Dressing Recipe from Janice

Ingredients:

• 2 cups celery, chopped
• 1 1/4 cup onion, chopped
• 1 1/2 sticks butter
• 2 loaves white bread, slightly dry, cubed
• 2 8oz. cans sliced mushrooms, drained
• 4 eggs
• 2-3 cans chicken broth
• 3 teaspoons poultry seasoning
• 3 teaspoons salt
• 1 teaspoon pepper
• 2 - 3 teaspoons sage

Directions:

1. Melt butter in skillet and saute onion, celery, and mushrooms.
2. Pour over bread cubes in a a very large mixing bowl.
3. Add all seasonings and toss together well.
4. Pour in enough broth to moisten.
5. Add beaten eggs and mix together well.
6. Pack lightly into Crockpot. Cover and set to high for 45 minutes.
7. Reduce to low and cook for 4 to 8 hours.

Dressing Recipe

Ingredients:

• 4 cups celery, chopped
• 4 cups onion, chopped
• 1 cup parsley, chopped
• 3 sticks butter
• 2-3 quarts chicken stock
• roaster pan full of dry bread crumbs
• 6 eggs, beaten
• salt to taste
• pepper to taste
• poultry seasoning to taste

Directions:

1. Saute celery and onion in butter until soft.
2. Add parsley to celery and onion mixture.
3. Pour celery-onion mixture into the dry bread crumbs.
4. Add some chicken stock to dry bread crumbs and begin mixing with a chopping motion using a wooden spoon.
5. Next add the 6 beaten eggs to the bread crumb mixture and then continue adding stock until you have the consistency you want.
6. Sprinkle with salt, pepper and poultry seasoning. Taste and add more salt, pepper and poultry seasoning as needed.
7. Bake at 350 degrees in a greased casserole dish for 30-40 minutes.

Skillet Cornbread

Ingredients:

• 1 cup yellow cornmeal
• 1/2 cup flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1/4 teaspoon cayenne pepper
• 1 cup buttermilk
• 1/2 cup milk
• 1 egg
• 1/2 teaspoon baking soda
• 1/4 cup shortening
• 2 tablespoons shortening

Directions:

1. Preheat oven to 450 degrees
2. Combine cornmeal, flour, sugar, salt, cayenne pepper and baking powder in a bowl.
3. In another bowl combine buttermilk, milk, egg, and baking soda. Mix well.
4. Melt 1/4 cup shortening.
5. Pour wet ingredients into dry ingredients and mix well.
6. Add melted shortening stirring until just combined.
7. Heat a cast iron skillet over medium heat and add to it 2 tablespoons of shortening. Once the shortening has melted pour in the cornbread mixture and cook over medium heat for one minute.
8. Place the skillet of cornbread in the preheated oven and bake for 20 to 25 minutes or until golden brown. The edges will be crispy.

Mushroom Wine Sauce for Beef

Ingredients:

• 1/2 pound sliced mushrooms
• 4 teaspoons butter
• 2 tablespoons chopped onions
• 1/4 teaspoon salt
• 1/4 teaspoons pepper
• 1 bouillon cube
• 1 tablespoon tomato paste
• 1/2 cup red wine
• 2 cups chicken stock
• 2 - 3 tablespoons flour
• 1 teaspoon roasted garlic
• dash of thyme

Directions:

1. Saute mushrooms in butter for about 5 minutes.
2. Add onions and saute for 2 minutes more.
3. Stir in flour and cook for 1 - 2 minutes.
4. Add chicken stock, bouillon cube, wine, tomato paste, roasted garlic, thyme, salt, and pepper.
5. Stir well and cook over low to medium heat until slightly thick.
6. Serve with steak or brown beef tips well and add to sauce.

Broccoli Cheese Soup

Ingredients:

• 1 onion, chopped
• 1 red pepper, chopped
• 1 carrot, chopped
• 1 stick butter
• 1/3 cup flour
• 4 cups milk
• 2 cups half and half
• 1 bunch broccoli, chopped florets and stalks (peel stalks before chopping)
• pinch of nutmeg
• 3 cups grated cheese
• 2 teaspoons salt (more or less to taste)
• 1 teaspoon pepper (more or less to taste)
• 1/8 - 1/4 teaspoon cayenne pepper

Directions:

1. Melt butter in a pot over medium heat.
2. Add onions, red pepper, and carrot. Cook for 3 to 4 minutes.
3. Sprinkle in flour, stir and cook for about a minute or so.
4. Pour in milk and half and half.
5. Grate in nutmeg and add broccoli, about half the salt, half the pepper, and half of the cayenne pepper.
6. Cover, reduce heat to low. Simmer for 30 minutes or until the broccoli is tender.
7. Stir in the cheese
8. Taste and add in more salt, pepper, and cayenne pepper as needed.
9. Serve and enjoy!

Stuffed Mushrooms with White Cheddar Cheese

Ingredients:

• 6 - 12 large mushrooms
• 4 to 6 T diced onions
• 3 T parsley
• 3 cloves diced garlic
• 1 cup white cheddar cheese
• 1/4 cup Parmesan cheese
• 1 cup Panko bread crumbs
• butter
• half and half
• garlic salt
• pepper

Directions:

1. Clean mushrooms
2. Slice bottom of mushrooms and remove gills
3. Dice bottom of the mushrooms and some stems
4. Dice onions and garlic
5. Saute diced mushrooms, onions, and garlic in butter
6. Mixed saute'd vegetables with Panko bread crumbs in a bowl, add some half and half to moisten.
7. Add grated white cheddar cheese
8. Add parsley and season with garlic salt and pepper
9. Grease baking dish.
10. Spoon mixture into mushroom tops
11. Sprinkle with Parmesan cheese and garlic salt. Top with a little half and half
12. Bake for 30 minutes at 350 degrees F. Cover with foil for the first 15 minutes.

Whiskey Peach BBQ Chicken

Adapted from the Pioneer Woman

Ingredients:

• 2 T Oil
• 2 T butter
• 4 - 6 chicken breast, bone-in and skin on
• 1 diced onion
• 1 1/2 cup whiskey
• 1 1/2 cup BBQ sauce
• 1 jar peach preserves
• 2 T Worcestershire sauce
• 4 garlic cloves, peeled
• Salt and pepper to taste
• 3 green onions, sliced for garnish

Directions:

1. Brown chicken in oil and butter. Remove chicken
2. Pour off about half of the grease.
3. Cook onions in remaining grease for about 2 minutes.
4. Add whiskey and allow to reduce for about 2 minutes.
5. Add BBQ sauce, peach preserves, garlic and Worcestershire sauce and combine well. Taste sauce and season as needed with salt and pepper.
6. Move sauce and chicken to a crock pot and cook on low for 4 or more hours.
7. Or place sauce and chicken in a Dutch oven and place in the oven on 300 degrees F for about 1 1/2 hours.
8. Either way if sauce gets too thick add up to 1/2 cup water.
9. Garnish with green onions and serve.

Chicken Noodle Soup

Adapted from a Neely recipe

Ingredients:

• 2 T butter
• 2 T olive oil
• 3 stalks of celery, chopped
• 3 carrots, chopped
• 1 large onion, chopped
• 2-3 cloves garlic, minced
• salt and ground black pepper to taste.
• 3 T all purpose flour
• 6 cups chicken stock
• 2 cups water
• 2 dashes Tabasco sauce
• 2-3 dashes Worchestershire sauce
• 2 teaspoons dried dill
• 2 bay leaves
• 3 small chicken breast, chopped
• 1 1/2 cup noodles
• 8 ounces frozen peas

Directions:

1. In a heavy stock pot or Dutch oven, melt butter over medium heat. Add olive oil.
2. Saute celery and carrots for several minutes. Add onions and continue to saute until the onions are translucent. Season with salt and pepper. I use about 1 teaspoon of salt and 1/2 teaspoon of pepper.
3. Sprinkle the flour over the saute'd vegetables and stir well. Cook for 2 - 3 minutes.
4. Add the garlic, chicken stock, water, Tabasco sauce, Worchestershire sauce, bay leaves, and dill.
5. Bring to boil and then reduce heat to simmer. Simmer for 20 minutes. Taste and season with salt and pepper.
6. Sprinkle chopped chicken with salt and pepper and then add to broth. Also add the noodles. Cover and simmer gently for 15 minutes. Once chicken has been added try not to boil as this will toughen the chicken
7. Add the frozen peas and simmer covered for 10 more minutes. Taste and adjust seasoning.
8. Serve.

Tuna Mushroom Noodle Skillet

Ingredients:

• 1/2 can condensed cream of mushroom soup
• 1 can water packed tuna
• 1 cup of cooked noodles or 1 pack shirataki tofu noodles
• Sprinkle of garlic powder and crushed red pepper flakes
• Salt and ground black pepper to taste
• 1 green onions, sliced thin

Directions:

1. In a small skillet over medium heat combine the mushroom soup, noodles, and tuna. Sprinkle liberally with garlic powder and more sparingly with red pepper flakes.
2. Season with salt and ground black pepper to taste.
3. Heat through and serve garnished with the green onion slices.

Made with the shirataki tofu noodles and topped with Three Cheese Broiled Tomato Slices this is a great low carb lunch.

Three Cheese Broiled Tomato Slices

Ingredients:

• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup ricotta or cottage cheese
• 1/2 cup mayonnaise
• 1 T dried oregano
• 1 teaspoon salt
• 1 teaspoon garlic powder
• Sliced tomatoes

Directions:

1. In a small bowl, combine all the ingredients except the tomatoes. Refrigerate until needed.
2. Top each tomato slice with about 1 T of the cheese mixture.
3. Broil until the cheese mixture is golden brown and tomatoes are heated through.

I make these in the toaster over 2 - 4 at a time as I need them as a side for lunch or dinner. I set the toaster oven on broil and the timer on 10 minutes.

Impossible Lemon Buttermilk Pie

Ingredients:

• 1 1/2 cup sugar
• 1/2 Bisquick
• 1 cup buttermilk
• 6 T melted butter
• 3 eggs
• zest and juice of a lemon
• 1 teaspoon vanilla
• grated nutmeg

Directions:

1. Preheat oven to 350 degrees F.
2. Spray pie plate with nonstick spray.
3. In blender combine all ingredients except the nutmeg. Blend on high for at least one minute.
4. Pour mixture into the pie plate and grate some nutmeg over the top.
5. Bake for 30 minutes or until a knife inserted near the center comes out clean.

Buttermilk Baked Chicken

Ingredients:

• 2 cups buttermilk
• Juice of a lemon
• 2 T hot sauce
• 1/2 yellow onion, sliced
• 1 teaspoon dried thyme
• 1 teaspoon oregano
• 3 cloves garlic, smashed
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 pound boneless, skinless chicken, cut in serving size pieces
• 2 cups Panko bread crumbs
• 3/4 cup Parmesan cheese, grated
• 1 teaspoon seasoned salt
• 1/2 teaspoon ground black pepper

Directions:

1. Mix together buttermilk, lemon juice, hot sauce, onion, thyme, oregano, garlic, salt, and pepper in a large ziploc bag. Add the chicken and coat well. Place in the refrigerator for 3 to 12 hours.
2. About 1 1/2 hours before serving, remove the chicken from the refrigerator.
3. Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with cooking spray.
4. Mix Panko bread crumbs and Parmesan cheese together. Season with seasoned salt and pepper.
5. Remove the chicken from the marinade, letting the excess drip off, and dredge through the dry mixture, pressing to help it adhere.
6. Place chicken on the wire rack and bake for about 45 minutes, turning about half way through the cooking time. Chicken should be golden and crisp.

Curried Chicken

Dad adjusted spices on 8/15/2011.

Ingredients:

• 3 - 4 skinless, boneless chicken breast
• 2 teaspoons salt
• 1/4 cup oil
• 6 T butter
• 2 cup finely chopped onions
• 2 T minced garlic
• 2 teaspoon finely chopped ginger
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon coriander
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 cup water
• 1 28 ounce can crushed tomatoes
• 2 T chopped fresh cilantro
• 2 cups plain yogurt
• 1 teaspoon garam masala
• 2 teaspoon curry powder
• 1 T fresh lemon juice
• 8 ounces frozen peas

Directions:

1. Sprinkle chicken with 2 teaspoons salt. In a large skillet or Dutch oven, heat the oil and butter over high heat. Add the chicken and brown on all sides. Transfer the chicken to a bowl and set aside.
2. Add the onions, garlic, and ginger to the skillet. Saute for 8 to 10 minutes over medium high heat. Drain excess oil. Stir in cumin, turmeric, coriander, black pepper, cayenne pepper, and 1 T water. Stir well for about one minute.
3. Add the tomatoes, 1 T cilantro, yogurt, and additional salt to taste.
4. Add curry powder and garam masala.
5. Add the chicken and any accumulated juices. Pour in remaining water. Bring to a boil, turning chicken to coat with sauce. Add remaining cilantro and peas. Cover and simmer for 20 minutes.
6. Taste and adjust spices. Simmer a few more minutes.
7. Serve with rice and warm pita bread.

Shrimp and Sausage Jambalaya

Modified from a recipe of Ina Garten

Ingredients:

• 1 T olive oil
• 1 pound sausage (kielbasa or andouille, sliced)
• 1 pound chicken (1/2 - 1 inch cubes)
• 1 T butter
• 1 medium onion, diced
• 1 cup diced celery
• 1 green pepper, diced
• 1 red pepper, diced
• 1 can diced tomatoes
• 3 cloves garlic, minced
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 small can tomato paste
• 6 cups of chicken stock
• 2 1/2 cups long grain rice
• 3 bay leaves
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 6 to 8 dashes Tabasco sauce
• 1/2 cup thinly sliced green onions
• 3/4 cup chopped fresh parsley
• juice of 1 lemon
• 1 pound medium shrimp, cut into bite size pieces

Directions:

1. Heat olive oil in a large Dutch oven over medium heat, add the sausage and saute for about 8 minutes until brown.
2. Remove the sausage to a bowl and add the chicken to the same pot. Cook the chicken for about 8 minutes until cooked through
3. Remove the chicken to the bowl with the sausage.
4. Add butter to the pot and saute the onion, celery, and peppers until the onion is translucent.
5. Add the diced tomatoes with juice, garlic, cayenne pepper, oregano, thyme, and tomato paste. Cook until herbs and vegetables are blended well.
6. Add the stock and bring to rolling boil.
7. Stir in the rice, sausage, chicken, bay leaves, salt, pepper, and hot sauce.
8. Return to boil, reduce the heat to low, cover, and simmer for 20 minutes
9. Add 1/4 cup green onions, 1/4 cup parsley, lemon juice, and shrimp and stir well.
10. Cover the pot, remove from the heat and allow the jamabalaya to steam for about 15 minutes before serving.
11. Garnish with green onions and parsley

Mom's Ice Cream (Quart Size Freezer)

Ingredients:

• 2 eggs, beaten
• 1 cup sugar
• 1 teaspoon vanilla
• 1 can evaporated milk
• 1 1/2 - 2 cups whole milk

Directions:

1. In mixing bowl, beat the eggs, and the sugar and whisk well. Add vanilla and canned milk and mix again. Add whole milk and whisk together well.
2. Freeze according to freezer instruction. My freezer takes about 25 - 30 minutes to freeze ice cream.

Spinach and Artichoke Salad with Warm Dressing

Ingredients:

For the Dressing:

• 4 T olive oil
• 1/4 cup onion, minced
• 2 garlic cloves minced
• 4 T balsamic vinegar
• 1 T brown sugar
• 3 T real bacon bits
• Reserved liquid from the artichokes

For the salad:

• Spinach
• 1 jar marinated artichokes, drained, reserving juice
• Optional other ingredients include chopped hard boiled egg, thinly sliced red onion, thinly sliced mushroom, black olives, feta cheese, cooked chopped chicken.

Directions:

1. In a small skillet or sauce pan heat the olive oil and saute the onions and garlic. Lower the heat to low and add the rest of the ingredients for the dressing.
2. Arrange spinach, artichokes and any optional ingredients on salad plates. Sprinkle with salt and pepper. Spoon dressing over the top.

Mexican Slaw

Ingredients:

• 6 cups shredded cabbage (any combination of green and red)
• 2 green onions sliced
• 1/2 cup chopped fresh cilantro
• 4 T mayonnaise
• 3 T fresh lime juice (2 small limes)
• Tabasco sauce (4-10 dashes)
• salt and pepper to taste (I used about 1 teaspoon salt and 1/2 teaspoon pepper)

Directions:

1. In the bottom of a large bowl combine the mayonnaise, lime juice, salt, pepper, and Tabasco sauce.
2. Add in the shredded cabbage, slice green onions, and chopped cilantro.
3. Toss well. Refrigerate until serving. I make this about 1 - 2 hours before serving.

Easy Spicy Broiled Shrimp

Recipe found at Kalyn's Kitchen

Ingredients:

• 1/2 lb. frozen raw shrimp, thawed
• 2 tsp. extra virgin olive oil
• 1 lemon, cut in half
• 2 tsp. Worcestershire sauce
• 1/2 - 1 tsp Tony Chachere's Creole Seasoning
• salt and ground pepper to taste

Directions:

1. Drain shrimp and pat dry.
2. Preheat broiler and move rack to closest position
3. Arrange shrimp in a single layer on a baking sheet or individual casserole dishes
4. Drizzle shrimp with oil
5. Squeeze lemon juice over the shrimp
6. Sprinkle Worcestershire sauce over the shrimp
7. Sprinkle Creole Seasoning over the shrimp
8. Season with salt and pepper
9. Put the shrimp under the broiler and cook for 7-8 minutes. If your shrimp is larger than 31-40 they may take a minute or two longer. Do not overcook.
10. Serve hot with bread to mop up the juices.

Hot Bacon Dressing for Spinach Salad

Ingredients

• 3 T. Bacon Grease
• 3 T. Red Wine Vinegar
• 1/2 t. dijon mustard
• 1 1/2 t. sugar
• 1/2 t. salt
• 1/4 t. pepper

Directions:

1. Whisk together all ingredients over medium-low heat. Serve over spinach, mushrooms, eggs, red onion and crumbled bacon.

Guacamole with Lime, Red Onion and Cilantro

Modified from Kalyn's Kitchen

Ingredients:

• 2 avocados diced
• Juice of one lime (about 1 T)
• 3 T very finely chopped red onion
• 1/4 finely minced fresh cilantro or 1 T dried cilantro
• 1/4 tsp Ancho chili powder
• 1/2 tsp salt
• Green or Red Tabasco sauce to taste (I used about 10 drops)

Directions:

1. Put avocado in glass bowl and toss with lime juice.
2. Add chopped onion, cilantro, chili powder, salt and Tabasco sauce.
3. Stir and mash with a fork until the consistency you like (chunky or smooth).
4. Refrigerate.

Chicken, Black Bean and Cilantro Soup

Modified from Kalyn's Kitchen

Ingredients:

• 1 small onion, diced small
• 1 cup celery, diced small
• 2 tsp olive oil
• 1 T ground cumin
• 1 T chili powder
• 1 tsp celery seed
• 1 tsp garlic powder
• 4 cups chicken stock
• 1 cup water
• 1 can petite diced tomatoes with juice
• 1 cup salsa
• 6-8 drops Green Tabasco Sauce (optional to taste)
• 1 can black beans (do not drain)
• 2 cups cooked chicken, diced
• 1 cup chopped fresh cilantro or 1 1/2 T dried cilantro
• Juice of 2 small limes

Directions:

1. In a heavy soup pot saute onions and celery in olive oil for 5 minutes.
2. Add cumin, chili powder, celery seed, and garlic powder and saute 2 more minutes.
3. Add the chicken stock, water, diced tomatoes, and salsa. Simmer for 10 minutes.
4. Taste for spices. Add Tabasco sauce and salt and pepper to taste.
5. Add the chicken and black beans and simmer for at least 20 minutes.
6. Add cilantro and continue to simmer for at least 5 minutes.
7. Add lime juice and continue to simmer for at least 3 minutes.

Serve hot with sour cream, cilantro and limes as garnish.

Egg Muffins

Modified from Kalyn's Kitchen

Ingredients:

• 1/4-1/2 cup chopped mushrooms
• 2-3 green onions, finely chopped
• 1/2 -1 roasted red pepper, finely chopped
• 1/2 cup fat free grated cheese (I used cheddar)
• 3/4 cup egg beaters
• 2 egg
• a few drops of hot sauce
• salt and pepper to taste

Directions

1. Preheat oven to 375 degrees.
2. Spray 6 Foil muffin cups with oil
3. Fill each cup about 2/3 full with mushrooms, red pepper cheese, and green onion.
4. Mix together egg beaters, eggs, hot sauce, salt and pepper in a 2-cup measuring cup.
5. Pour egg mixture into each muffin cup filling a little more that 3/4 full. Stir each muffing cup gently with a fork.
6. Bake for about 28 minutes

2 muffins make one serving. I top mine with tomato salsa. Leftovers may be refrigerated or frozen. If frozen, thaw in the refrigerator before using. Microwave refrigerator muffins for a minute or until heated through. Great for a breakfast on the go!

Crunchy Napa Cabbage Asian Slaw

Modified from Kalyn's Kitchen

Ingredients:

• 1/2 head napa cabbage finely shredded
• 2 green onions finely chopped
• 3 large radishes thinly sliced
• 1/4 - 1/2 cups frozen peas, thawed
• 1 - 2 T slived almonds, toasted (optional)
• cilantro, optional to taste

and for the dressing

• 1 T rice vinegar
• 1 T. sugar or Spenda (or one packet Stevia)
• 1 tsp soy sauce
• 1 tsp grated ginger (more or less to taste)
• 1/4 tsp sesame oil
• 1/4 tsp Siracha sause or Asian hot chili paste
• 1/3 cup light mayo

Directions:

1. Whisk together dressing ingredients and set aside.
2. Place slaw vegetables in a salad bowl. Toss with the dressing.

Kicked Up Macaroni Salad

• 1 pound whole wheat elbow macaroni, prepared according to package
• 1 cup grated carrots
• 1/2 cup sliced green onions
• 1 red pepper, chopped
• 1 roasted red pepper, chopped
• 1 cup frozen peas, thawed
• 2 T. chopped banana peppers
• 1 cup cubed pepper jack cheese
• 1 cup mayonnaise
• 3 Tablespoons mustard, any type
• 3 Tablespoons red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon cumin
• dash to 1/4 teaspoon cayenne pepper
• lemon juice (1/2 lemon)

Directions:

1. Cook macaroni and allow to cool (or shock in ice water to cool quickly)

2. Mix mayonnaise, mustard, red wine vinegar, salt, pepper, cumin and cayenne pepper to make the dressing.

3. Combine macaroni, vegetables and cheese in large bowl. Toss with dressing.

4. Just before serving add lemon juice and toss.

5. Serve cold.

Broccoli Bacon Salad

• 5 cups blanched broccoli (boil in salted water 2 minutes and shock in ice water)
• 4 slices crisp bacon chopped
• 1/2 cup finely chopped onion
• 3/4 cups mayonnaise
• 4 teaspoons lemon juice
• 3 teaspoons red wine vinegar
• 1 T sugar or sugar substitute
• 1/4 cup sunflower seeds (optional)
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon pepper or to taste

Directions:

1. Blanch broccoli

2. Mix together mayonnaise, lemon juice, red wine vinegar, sugar, salt and pepper for dressing.

3. Put broccoli, onion, bacon, sunflower seeds in a large bowl. Add dressing and toss.

4. Serve cold.

Coffee Ice Cream

• 3 cups half and half
• 6 egg yolks
• 2/3 cup sugar
• pinch salt
• 1/2 cup coffee
• 1 teaspoon vanilla
• 1/2 cup chocolate chips

Heat the half and half until if forms bubbles. Meanwhile in a bowl beat the egg yolks, sugan and salt until mixed. Slowly add the hot half and half. Return to pan and cook over medium low heat for 5 to 10 minutes. Add the coffee and vanilla and refrigerate until completely coooled.

Freeze in ice cream maker and add chocolate chips in the last couple of minutes.

Hanky Pankies

Ingredients

• 1 lb. ground beef
• 1 lb. sausage
• 1 lb. velveeta cheese
• 1 t. red pepper flakes, crushed
• 1/2 t. oregano
• 1/2 t. garlic salt
• 2 loaves party rye bread

Directions

Brown ground beef and sausage in skillet, then drain. Add red pepper flakes, oregano and garlic salt. Cube the velveeta and add to mixture. Heat until cheese melts. Spread on the party rye.

To use immediately, bake at 400 degrees for 15 minutes.

To have for later, fast freeze on cookie sheets. To use, put on tray under broiler for 3 to 4 minutes.

Serve hot.