Recipes

1 Env. Good Seasons Italian Salad Dressing & Recipe Mix
1/2 cup sugar
2 Tbsp. Soy sauce
2 pkg. (3 oz each) ramen noodle soup mix
2 pkg. (16 oz. Each) coleslaw blend
4 green onions
1/2 cup Dry Roasted Sunflower Kernels
1/2 Sliced Almonds, toasted (you can if you want, but not necessary)

Prepare salad dressing mix in small bowl as directed on envelope.  Stir in sugar and soy sauce.
Break apart Noodles, place in large bowl.  Discard Seasoning Packet or reserve for another use.  Add coleslaw blend, onions, sunflower kernels and almonds to noodles; mix lightly.
Add dressing; toss to coat. Serve immediately.

3 lbs lean hamburger

2 pks dry onion soup mix
1 large bottle katsup
5 tbsp yellow mustard
5 tbsp brown sugar
5 big handfuls of crushed frosted flakes

Brown hamb. And drain, add all the above and simmer.  (These are Marnell’s approx. measures)

Also to use up some of those frosted flakes (if you don’t eat them as cereal)…crush them and after making french toast the “regular way”, dredge them in the frosted flakes (after the egg batter) and right before putting on the griddle…makes a nice crunchy version.

one Duncan Hines Marble Cake mix     as directed
one 2 pound tub ricotta cheese
4 eggs
1 teaspoon vanilla
1 cup sugar
1 small box Instant Chocolate pudding    as directed
1   eight ounce Tub Cool Whip
Prepare cake mix as directed.  Place in a greased 9x13 pan   Whisk ricotta cheese   eggs  sugar   and vanilla in a large bowl  Pour evenly over cake batter     bake at  350 degrees   for one hour    Cool cake completely
Make pudding as directed  Fold in one tub of Cool Whip   Spread on top of cake   refrigerate until serving

8 tbsp EVOO (extra-virgin olive oil)
2 tsp minced garlic
2 tbsp chopped fresh parsley
2 tsp coarsely ground black pepper
12 slices French bread cut an angle
12 slices prosciutto
24 fresh oysters shucked and patted dry
12 thin slices mozzarella cheese
Preheat oven to 375
In a small bowl, combine EVOO, garlic, parsley, and pepper.  Brush both sides of the bread with the EVOO mixture.
Place 1 slice of prosciutto on each slice of bread.
Top with 2 oysters.
Bake for 15 minutes.  top each piece with a slice of mozzarella and return to the oven to melt the cheese. 
Remove from oven and serve hot.

1 package Mr. Del's Frozen Hash browns
1/3c. melted butter
1 (8oz) carton of sour cream
1 can cream of chicken soup
1 (12oz) package of shredded sharp cheddar cheese
1/2c. onion finely chopped (this may be omitted)
Butter a 9X13 pan.  Put hash browns in the pan.  Pour the melted butter over the spuds.
Mix the sour cream, soup, and onion together.  Spread that mixture over the spuds.  Top with cheddar cheese and bake for 50-55 minutes at 350.  Check to see that the cheese doesn't get too brown.  If so cover with foil
N-Joy!

    2 cups chicken breast, cooked and shredded
    
    1 8 ounce pkg softened Philadelphia Cream Cheese

    1 8 ounce pkg. shredded mozzerella cheese

    1 Jar Marie's Blue Cheese Dressing

    1/4 cup Frank's Hot Sauce, or to taste

    Mix above and place in oven casserole dish at 400 degrees for 20 minutes or until melted and sizzling

    Serve with Scoops Tostitos and lots of wine!

  one cup flour
1/4 t baking powder
pinch of salt
two large eggs
1/2 cup brown sugar
1/2 cup sugar
one stick unsalted butter-melted
1/2 cup walnuts or pecans finely chopped
 Preheat oven to 350 degrees   heavily butter a 9 inch cast iron skillet  
whisk together the flour baking powder and salt
whisk the eggs and sugar together   add the butter and whisk until satiny   stir in the flour mixture whisk until smooth  
spread batter in the skillet and top with the nuts
Bake 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean   
serve slightly warm or at room temperature        can add a frosting   ice cream  cool whip  to your taste
                 from tampa tribune

one cup chopped nuts
one cup sugar
two eggs
one cup chopped dates
one t baking powder
1/2 t salt
3/4 cup flour
mix all ingredients and bake in a shallow pan 15 minutes at 350 degrees   let cool slightly   scoop out with a teaspoon and shape into balls and roll in granulated sugar    

 1 - 2 bags of butterscotch chips
  one bag or 2 containers of La Choy chow mein noodles  
one jar of roasted peanuts  (not salted)
melt chips in a microwave safe bowl stirring every 20 seconds until melted
to the bowl of chips add the chow mein noodles  and the peanuts stirring well    might need to use your hands
take about a tablespoon mound of the mixture and place on a cookie sheet lined with WAX PAPER
might need to use your hands
the recipe makes 12 to 24 chews depending on how big your mounds are     let harden in the refrigerator for 20 minutes before eating  
store them in a covered/sealed container in the refrigerator

 
32 ounces of chicken stock 
   one cup chopped carrot                                 (pre chopped at publix)
    one  cup chopped celery                                      ( " )
    one cup chopped yellow onion                              ( " )
  two cloves of minced garlic   which is also sold in a jar
   Bultoni mini raviolis   (family size) from the dairy case
    two T olive oil
    one cup grated Romano cheese   and salt and pepper to taste
            place the ingredients (except ravioli and cheese) in a stock pot and boil rapidly for 10 minutes    reduce to medium high and simmer the ravioli for five minutes   remove from heat and mix in the cheese   -  ready to eat

  two eggs -  two 6 oz cans white tuna -  one 6oz can of crab meat   shredded  -  1/2cup mayo  -  one t sour cream  -  2 t gulden's or some kind of spicy mustard  -     1/2 t dried dill    -       1/2 t lemon pepper -
2 T sweet pickle relish -   2 T of a finely chopped dill pickle   -  3/4 cup chopped onion
place eggs in a saucepan and cover with cold water   bring to a boil and immediately remove from heat   cover and let eggs stand in the water for 10-12 minutes   cool  peel and chop          in a mixing bowl  combine the tuna   crab meat and mayo   and sour cream and mustard     stir in the dill weed   lemon pepper   relish and chopped dill pickle   and chopped onion    mix  can chill serve on crackers or bed of lettuce

one lb smoked  turkey sausage
halved lengthwise and cut into 1/2 inch slices
one can (15 oz) kidney beans rinsed and drained
one can (15 oz) northern beans   rinsed and drained
one can (15 oz) black beans   rinsed and drained
one and 1/2 cups frozen corn      i just used a small bag of frozen corn or canned (drain)
one and 1/2 cups salsa
one large green pepper   chopped
one large onion  chopped 
1/2 to one cup water        if a crock pot  recipe says to fill cooker at least half way 
three cloves garlic  minced
one tsp  cumin
in five qt slow cooker   combine all ingredients   cover and cook on low 5-6 hours  or until meat is tender   
              pls note as i did not cook in the crock pot   i just sliced up the sausage as directed and cooked and browned alittle on the stove          then added to beans etc
i served with rice    cornbread      or can use some chips 

Sharp knife and cutting board to slice fish
Chopsticks
A flat plate
1 LB clean slab of fresh fish – (tuna, salmon, king fish, Mahi-mahi, snapper,…)
2TBS Wasabi paste  - usually available in oriental stores                                                                                                          (in a tube, or mix powder with water and let it sit 10 min at room temp.)
3TBS soy sauce (may add 1ts water to make it less salty)
pinch of green for garnish – water crest, radish sprout, …
1 cup Chinese radish or cucumber - julienned into 2-3” length
1TBS pickled ginger – optional
Keep the fish well refrigerated to keep it fresh

Slice the slab of fish into ¼” to 3/8” thickness bite size strips against lean, and
Arrange the pieces over julienned radish bed.
Garnish the dish with green sprouts and pickled ginger. 
Wasabi paste can be placed on the side, or made into sauce by mixing soy sauce
and wasabi. Pick up the fish slices with chopstick and dip into Wasabi sauce to eat.
Alternate sauce – Korean hot pepper paste mixed with sesame oil, garlic, sugar, vinegar and soy sauce

Wasabi is Japanese horseradish. It is most famous in form of a green paste used as condiment for sashimi (raw seafood) and sushi. However, wasabi is also used for many other Japanese dishes.
Wasabi is a root vegetable that is grated into a green paste. In super markets, wasabi is widely available as a paste or in powder form. Wasabi powder has to be mixed with water to become a paste. Wasabi has a strong, hot flavour which dissipates within a few seconds and leaves no burning aftertaste in one's mouth. ''Wasabi is something that Japanese have been eating for hundreds of years, served with raw foods because of its antimicrobial properties,'' 
Soy sauce helps reduce fishy taste.

¾ c brown sugar
1/3 c white vinegar
2 tsp. dry mustard
Onions to taste…I use about ½ of a medium one
½ pound bacon…DO NOT FRY

Mix the above together in deep pan and simmer 20 minutes. Remove from heat.

ADD:

1   16 oz can kidney beans, drained
1   16 oz can lima beans, drained
1   16 oz can butter beans, drained
1   16 oz can pork and beans….I drain some of the liquid off and reserve it to add if the beans are getting dried out

Bake for 1 hour uncovered at 350 degrees.  If the beans seem to be drying out, I cover the dish toward the end.  Also helps to stir them half way through to even out the cooking if you’re in a hurry.   

1 stick butter or margarine, melted
1 cup brown sugar      
½ cup light karo syrup
2-3 “sleeves” of Ritz Crackers
3 cup pecans
1tbsp vanilla
1tsp baking soda

Bring butter sugar & karo to a boil, STIRRING CONSTANTLY for 5 min
Remove from heat and add vanilla & Baking soda,
Stir in crackers and pecans
Spread on 2 baking sheets covered with parchment paper for easy clean-up
Bake at 250 for 1 hour...remove let cool, break up into bite-size pieces
Store in an air-tight container.
Makes...lots
Ps. the “crumbs” are great sprinkled on salads

one jar   46 oz vlasic kosher dills
  rinse one time and cut thin
put back into the jar
mix and pour over pickles   (make sure this mixture is heated first to dissolve the sugar   may need medium heat)
one T mustard seed  -- one t poppy seed --  one t curry powder --   2 cups sugar  -- one cup white vinegar    --               turn jar upside down and up sometimes to mix all pickles with marinade

smoked mullet   shredded     one package ranch dressing mix     dill weed to taste - pepper to taste--  garlic salt to taste   one T mayo    ----    then add some sour cream - scallions to taste -- dash of hot sauce--  to the consistency you desire              serve on crackers

1 3/4 cup flour
3/4 cup sugar
1TBs grated lemon peel
1tsp baking powder
3/4 tsp baking soda
1 8oz. carton lemon yogurt
6 TBs melted margarine
1 egg
1TBs fresh lemon juice

GLAZE: 3/4 cup fresh lemon juice, 1/4 cup sugar, 2tsp lemon rind -  cook till dissolved

Combine yougurt, melted marg, egg + 1TBs lemon juice then add to dry ingredient
Mix only till moistened
Bake at 375 for 18 min then cool
Stick tops with tooth picks and pour glaze over.

THREE DAY SLAW 
one head of cabbage or the bag equivalent
two medium onions chopped or buy the pre chopped
about one cup sugar
one cup vinegar    i use apple cider
3/4 cup oil     i use wesson
two t  sugar
one t dry mustard
one t celery seed
two T salt
alternate layers of cabbage and onions in a serving bowl   pour sugar over each layer   bring remaining ingredients to boil and pour over the slaw                    can use some red cabbage and cut up apple for color               chill 
THREE BEAN SALAD
rinse well and drain in a colander   one can cut green beans   one can yellow wax beans   one can red kidney beans    
peel and cut into thin slices one medium onion    separate into rings
add this marinade    3/4 cup sugar    2/3 cup vinegar (cider)   1/3 cup salad oil (wesson)  one t salt    one  t   pepper   
mix the beans and onions   cover with the marinade and chill overnight       can garnish with green peppers and tomato wedges or the grape tomatoes
MEXICANA SHRIMP AND VEGETABLE KABOBS
two T lemon juice
two T olive oil
two t chili powder
1/2 t ground cumin
1/2 t garlic powder
1/2 t dried oregano leaves
1/4 t salt
one pound large shrimp peeled and de- veined
five cups assorted vegetables such as zucchini - onions  - mushrooms -  bell pepper   cut into one inch pieces
mix first 7 ingredients   in a small bowl  place shrimp in large resealable plastic bag or glass dish    add marinade   toss to coat
refrigerate 15 minutes   remove shrimp from marinade   discard any remaining marinade   thread shrimp and vegetables alternately onto skewers
broil or grill over medium heat 7 to 8 minutes  until shrimp turn pink and vegetables are tender   turning occasionally
makes four servings 
SHRIMP TORTELLINI MARINARA
1/2 pint cherry tomatoes  rinsed
one T extra virgin olive oil
one pound large peeled and deveined shrimp  
20 oz buitoni mixed cheese tortellini
1  3/4 cups gia russa marinara sauce
1/2 cup white wine
four ounces pre sliced mushrooms  rinsed
one t dried italian seasoning
1/4 kosher salt
1/4 t pepper
fill large saucepan half full of water    cover and bring to a boil on high  for pasta   cut tomatoes into halves or quarters  set aside 
preheat large saute pan on medium high  2-3 minutes  place oil in pan   swirl to coat   add shrimp  cook  1-2 minutes or just until shrimp turn pink and opaque
stir tortellini into boiling water   boil 3-5 minutes   stirring occasionally or until tender
stir marinara sauce into shrimp    then stir in remaining ingredients  including tomatoes   cook 1-2 more minutes or until thoroughly heated
brain tortellini   then stir into marinara sauce   serve
FETA GREEN BEANS WITH DILL
one 12 oz bag microwavable fresh green beans
3-5 springs fresh dill that has been rinsed
2 oz feta cheese
1/8 t pepper
1/4 cup kraft special collection greek vinaigrette
microwave beans in bad on  high  4-5  minutes    until crisp  tender or desired tenderness     chop dill finely   2 T  place in medium bowl  chop feta coarsely or crumble while adding to dill
remove beans from packaging and immediately plunge into cold water to stop the cooking process   drain and pat dry
add beans to dill and feta   stir in pepper and dressing   chill until ready to serve   stir before serving
 ORIENTAL CHICKEN SALAD
about two cups shredded cooked chicken
two or three scallions   chopped
one bag prepared salad mix  with snow peas  (12 oz bag)
two carrots grated
one 11oz can mandarin oranges   drained
one 3oz can chow mein noodles
six whole wheat flour tortillas (6 inch)  optional  
dressing is as follows:   1/4 canola oil  -   3 T soy sauce - 3 T cider vinegar-  one T sesame oil
one T fresh grated ginger or ginger powder  to taste          pinch of sugar
combine all salad ingredients   except the chow mein noodles   in a large bowl     in a jar combine all dressing ingredients and shake well    just before serving pour dressing over the salad and top with the chow mein noodles
MARINATED SHRIMP
1 1/4 cup salad oil
3/4 cup vinegar
1 1/2 t salt
2 1/2 t celery seed
2 1/2 capers and juice
dash of tabasco
2 1/2 lbs  shrimp  cleaned and cooked and deveined
three to four onions thinly sliced
one small bay leaf
combine marinade ingredients  pour over shrimp and mix gently    refrigerate overnight  mix again occasionally
serves 12 as an appetizer
SNAPPER RECIPE

one whole fresh lemon   halved    or use some lemon zest and some lemon juice
1/4 cup extra virgin olive oil
two cloves of garlic   finely chopped
1 T scallions chopped
one T fresh oregano- chopped ---- dried oregano will also work
1/2 cup white wine
2 oz butter
6 jumbo shrimp
1/2 cup plain bread crumbs
1/4 cup shaved parmigiano reggiano cheese
1 t  fresh parsley
1 tomato   sliced     a beefsteak tomato is a  good choice
2 cups of arugula
combine lemon zest and juice to taste  (enough to equal one half a lemon)    with olive oil  garlic  scallions   oregano   and white wine in a mixing bowl     add salt  and pepper to taste    mix well   place shrimp into the mixture and let them marinate for 30 minutes
melt butter in an oven safe saute pan   remove the shrimp from the marinade and place into the pan along with a small amount of the marinade      make sure the shrimp are not submerged in the marinade      and don't burn the butter  while melting
when the shrimp begin to turn pink   sprinkle them with bread crumbs   drizzle with olive oil and top them with the shaved parmigiano  reggiano           place saute pan in the oven and broil until the cheese turns golden brown

DRIED BEEF APPETIZER PIE

one package (8oz) cream cheese
2 T milk
one (2 1/2 oz) jar of dried beef  cut fine
2 T green pepper finely chopped
2 T onion finely chopped
1/2 t pepper
1/2 cup sour cream
1/4 to 1/2 cup chopped walnuts or pecans
soften cream cheese and blend with milk   add remaining ingredients except nuts
pat into an 8 inch pie plate   spread nuts over top  bake at 350 degrees for 15 to 20 minutes    
serve hot with crackers 

3 T vegetable oil
one medium onion chopped
2 ribs of celery  chopped
coarse salt and cracked black pepper to taste
1/2 teaspoon cayenne pepper
6 cloves garlic minced
1 pound andouille sausage split in two and sliced into 1/2 inch pieces
4 T all purpose flour
1/2 t dried thyme
4 cups chicken or fish stock
one cup dry white wine
1/2 cup crushed tomatoes
1 pound of shrimp  cleaned and DE veined
3 T minced fresh flat leaf parsley
2 green onions sliced
hot cooked rice (optional)
heat the oil in your favorite soup  pot    add the onion  red pepper and celery   season vegetables with salt  pepper  and cayenne
saute until tender  add the garlic and cook for one minute
toss in the sausage and cook for  5 minutes   dust the mixture with flour and dried thyme   stir until evenly distributed
add the stock  wine  and tomatoes   and simmer  for 20 minutes      add the shrimp
cook for two minutes or until shrimp is done   top with parsley and green onions  and serve over rice if desired

tuna

1/2 cup soy sauce   1/2 cup honey   t of ginger    marinate for one to four hours   no longer    roll in sesame seeds   grill for half a minute     each side on a very hot grill   slice into thin strips       can top with lemon

some soy sauce   lime juice   little squirt of sesame oil   dash of garlic   dash of wasabi    and coat with black or cooked sesame seeds     pan sear or lightly grill on each side

one teaspoon each of garlic powder   onion powder   ground thyme   ground red pepper   ground black pepper   ground white pepper   plus one half T of salt    and can throw in some sesame seeds           heat up a iron skillet   until super hot    coat tuna fillets in the mixture    then throw in a big piece of butter on the skillet   CAREFUL   put fish in the pan and cook on each side until blackened    inside should be rare          serve with a cold drink

great for over a burger or pork or whatever
4 T crushed pineapple   drained
3 T papaya   finely diced
2/3 cup basic BBQ sauce
1 T soy sauce
combine all ingredients in a small saucepan   cook and stir over moderate heat until sauce boils   reduce heat and simmer for about 10 minutes

grilled polish reuben

one pound of polish kielbasa sausage
one bag of sauerkraut
1/4 pound of sliced swiss cheese    or to taste
eight slices of rye bread
half cup or so of thousand island dressing
eight slices of cooked bacon    
preheat grill for medium high direct grilling    fry the bacon and heat up the sauerkraut      split the kielbasa down the middle then cut each piece in half       grill the kielbasa for about eight minutes      when the kielbasa is finished   cut each piece in half again and have your other ingredients ready         slap some dressing on a piece of rye     throw on a slice of swiss and lay two pieces of bacon over the cheese   put two pieces of kielbasa on top    put on a healthy pile of sauerkraut over the sausage and top off with other piece of rye
butter the outside of both slices of bread   wrap the sandwich in heavy duty aluminum foil and return it to the grill for about five minutes per side       makes about four sandwiches

tostitos scoops chips
a jar of salsa
a jar of creamy salsa  made by tostitos
two cans fat free refried beans
on 8oz pkg of cream  cheese
sour cream
one bag of mexican shredded cheese
southwest seasonings
one garlic clove   pressed
spread refried beans on the bottom of a round oven safe baking dish ( 12" )  in a separate bowl  mix sour cream garlic   southwest seasoning and cream cheese     top with shredded cheese and bake in the oven until cheese melts    remove from the oven and top with jar of salsa  and several dollops of the creamy salsa             serve with the chips

one pkg for mixed baby greens
cup of sliced fresh strawberries
one half cup or so of crumbled feta cheese
3 T  sliced almonds    toasted    or the honey coated salad almonds found in a package  by salad aisle in publix
1/4 cup or to taste of balsamic vinaigrette dressing
toss all ingredients except dressing in a large bowl   add dressing just before serving

    four pork tenderloins
one cup brown sugar
4T tequila or rum
1T minced garlic
2t ground ginger
2 whole bay leaves  crumbled
2T soy sauce
1/2 t black pepper
juice of one lime
4 chopped scallions
1t parsley
marinate pork in above for at least a couple of hours to overnight
bake in 400 degree oven for  30-40 minutes   turning occasionally to keep roast covered in marinade then  i turn the heat down to around 350 degrees until done      this can be done on the grill    also
thicken sauce with a little flour or cornstarch   pour over the top   garnish with a sliced lime

you soak filets in salted milk for 45 minutes   then roll in saltine cracker meal  dribble melted butter on filets   and bake at 520 degrees  15 minutes until they flake

from
3/4 cup brown sugar
1/3  cup white vinegar
2 tsp dry mustard
onions to taste
one pound bacon  cut up  in small pieces    do not fry  and can cut to one half pound     mix together in a pot and simmer for 20 minutes
remove from heat and stir in
one can kidney beans drained but not rinsed
one can lima beans    same as above
one can butter beans    same as above
add one can pork and beans partially drained    reserve extra liquid from pork and beans to add if beans become too dry  

 
three large semisoft but firm avocados
one half medium onion  diced
one medium tomato  diced
one fourth chopped cilantro
one finely chopped serrano pepper
juice of two small limes
tortilla chips
combine ingredients in a bowl and mash until chunky   use as a condiment or a dip
          

one pound   (I use more) of ground chuck
one large onion  chopped
three (15 1/2 ounce) cans   mexican style chili beans      I  use one pinto  bean   one   can of red kidney beans   for color            and any kind of chili bean I can find   UN DRAINED
one (15 1/2 ounce) can whole kernel corn   UN DRAINED
one (15 ounce) can tomato sauce
one (14 1/2 ounce) diced tomatoes UN DRAINED
one (4.5 ounce) can chopped green chiles
one  packet of taco seasoning mix
one packet of ranch style dressing mix
can add 1 1/2 cup water   but I do not
Toppings for the soup  can be  corn chips   taco chips   shredded lettuce   chopped tomatoes  sour cream    shredded cheddar cheese  and I use a southwest dip I get at publix   (marzettii)   just use what you like
brown the beef   cook the onions until tender      
I put the meat and onions   then   into a crock pot add everything else except the toppings   cook in the pot for  awhile        but you can put into a big pot  on the stove  bring all to a boil except the toppings     simmer uncovered for 15 to 20 minutes       stir occasionally    then serve  can freeze 

one pot dinner

one pound of ground beef           I add more 
one pound bacon     fry it then cut it up in small pieces  I use the ready cooked bacon  follow microwave directions     I cook the whole box  cut it up to small pieces
one cup chopped onion can get the already chopped onion in a container at publix or sweet bay         
   two cans of the ( 1lb 15 oz) size pork and beans
  one can (1 lb) of kidney beans  can drain but I do not
   one can ( 1lb) butter beans     can drain but I do not  
   if you have other kinds of canned beans you like   add to recipe  but drain these
   one cup ketchup  or to taste
   1/4 cup brown sugar or to taste
   one T liquid smoke   but do not have to use
    3 T white vinegar   
     salt and pepper to taste
brown the beef  in a skillet drain fat  then put all  into a crock pot on low for several hours

BBQ onions

four large onions    I like sweet onions 
1/2 cup ketchup
2T honey
2 T butter
cook onions in steamer or boil until tender   I slice up the onions and cook in a fry pan with a little butter
drain and place in a baking dish    
mix remaining ingredients and heat   pour over  onions 
cook 350 degrees for 30 minutes    baste often    
 great with a meal   like burgers or hot dogs     or ribs     

key lime pie

one graham cracker crust    I use keebler extra serving size
one 8 oz cool whip container
1/2 cup key lime juice
at least three egg yolks     recipe calls for four   
one can sweet condensed milk (eagle brand sweetened condensed milk -   not evaporated milk)
in a bowl   beat egg yolks  add the key lime  the milk   beat then add cool whip   beat until smooth and creamy
pour into pie crust  freeze   then serve 
no - you do not have to cook anything     so easy    and so good

fool proof fudge

three cups  (18 oz) hershey semi sweet chocolate chips
one  (14 oz) can eagle brand sweetened condensed milk    
dash of salt 
one OR  1/2 cup nuts
one  AND 1/2 teaspoon vanilla extract 
in a heavy saucepan   over low heat melt chocolate chips with the milk and salt      remove from heat stir in the nuts and vanilla      spread evenly into wax paper lined   8x8 or 9x9 square pan     chill for two hours   or until firm   turn fudge onto cutting board   peel off the paper and cut into squares       store leftovers in refrig or can freeze

chili cheese squares

two pounds cheddar cheese   grated     or just buy in the packs with shredded or grated cheese
two   four oz cans chopped green chilies
12 eggs     well beaten
one t garlic salt
preheat oven to 350 degrees     layer the cheese and chilies in a buttered baking dish   combine the egg mixture with the garlic salt and pour over the cheese     bake for 30 minutes or until the eggs test done    cool     the cut into small squares 
have not made this yet but looks excellent with the taco soup  

ambrosia

one cup orange juice
three oranges or alot of clementines   peeled and sectioned
one can (8 oz) pineapple chunks   undrained
cup seedless red grapes cut in half        can use 1/2 cup if desired
cup of shredded coconut      can use 1/2 cup if desired
cup of chopped pecans     can use 1/2 cup if desired
combine juice   orange or clementines sections     pineapple and grapes    stirring gently    to blend     refrigerate until serving time     fold in coconut and pecans   just before serving
serves  six

chewies (non-lethal version)

two sticks butter melted   add box of light brown sugar   two tsp vanilla   two eggs beaten   two cups self rising flour   sifted   add little at a time   one  cup pecans chopped   and add one half cup semi sweet chocolate chips  make sure to spray pan and also put aluminum foil in bottom or it will stick   350 degree oven for 30-40 minutes  ---     don't overcook will be hard as rocks

corn casserole

one can whole kernel corn with liquid
one medium green pepper chopped
one stick margarine
one cup shredded cheddar cheese
two beaten eggs
one box jiffy corn bread mix
one medium onion
one cup sour cream
saute green pepper and onion in the stick of margarine  

mix all ingredients except sour cream and shredded cheese and place in a  9x13 baking dish

pour sour cream on top  then

sprinkle shredded cheese on top of all

bake 30 minutes at 375 degrees    can add jalapeno peppers to mix for taste   also pimento

ziti

one package ziti       8 oz  but i just cook the whole box   
one pound lean ground beef   but i use more meat
one jar of your favorite spaghetti sauce  ( 32 oz)
two cups small curd cottage cheese  
parsley
alittle chopped garlic
nonstick spray like pam
 one cup of ricotta cheese
one package of mozzarella cheese     shredded    
one package of parmesan cheese
you can mix the cheese to your taste if you desire   like adding Romano
preheat oven to 350 degrees
cook ziti according to directions     drain   set aside
cook Gounod beef until brown   mix with spaghetti sauce   
place cottage cheese in a bowl with parsley to taste    chopped garlic to taste and drained noodles   mix  all this up
spray sides and bottom of 9x13 inch pan with the non stick spray
you can layer with spaghetti sauce mix then noodle mix   then layer of ricotta cheese   then layer with cheeses  repeat    or  
i mix meat noodles  ricotta cheese all together with alittle of the other cheeses    reserving some of the mozzarella and Parmesan cheese   or cheeses of your choice   for the top
bake 35 to 40 minutes or until hot and bubbly      
serve with garlic bread and a salad
can be frozen

fruit salad

one can mandarin oranges
one can crushed pineapple
i add a small can of fruit cocktail    or add a jar of cherries   drained
chill the cans of fruit
when ready to make the salad
drain the cans of fruit
mix
add one 8oz container of sour cream
coconut flakes   one cup
mini marshmallows  one cup
chopped  nuts one cup   
mix all this up serve with your entree
   easy and yummy

macaroni and cheese

two cups uncooked macaroni noodles     can also add for fun   some ready cut sea shell noodles    twists     or any other noodle you like
one fourth cup margarine
one four cup flour
two cups milk   whole or skimmed    
salt to taste  
pepper to taste
optional dash of paprika    dash of cayenne pepper      Tabasco
two cups sharp cheddar cheese   grated    but you can use one pound velvetta   or one half pound velvetta and one half pound of mexican style velvetta   mild or hot   to your taste
PLS NOTE    inside the velvetta box is a recipe for macaroni and cheese    so you can use that one and substitute some of the cheese with the mexican style velvetta
cook noodles according to package set aside   (drain)
over low heat blend melted margarine and flour
add milk (heat the milk one minute in microwave before adding to flour mixture)  salt    pepper and if using the paprika and cayenne pepper
cook until thick
add cheese
stir until cheese melts
add to cooked noodles  
serve or keep hot in warm  325 degree oven    or    i use a crock pot

dump cake

one box yellow cake mix
one can crushed pineapple  (20oz)
one can cherries   or blueberries    or  any fruit for a pie filling you like  (21 oz)
one stick butter   melted
mix everything together   pour into 9x13 pan   (i spray sides and bottom of pan with alittle pam)
bake 325 degrees for 25 to 30 minutes in glass or 350 degrees otherwise until    hot and bubbly with some browning on top
serve with ice cream or whipped cream           so good right out of the oven    can reheat or serve cold.....

drink for two

2 oz vodka
2 oz kaluha
2 oz amaretta
4 oz bailey's irish cream
mix and serve over crushed ice

cabbage key grouper

two  6-8 oz boneless grouper fillets
three T olive oil
one medium tomato   chopped
three T capers with juice
two T chopped onions
one T finely chopped jalapeno pepper
one t chopped garlic
one t  finely chopped cilantro
1/2 lime    juiced
pinch of salt
1/4 cup parmesan cheese
one 9oz package spinach
preheat oven to 350 degrees
line a sheet pan    with aluminum foil  lightly rub fillets with one T olive oil and place on pan
in a small bowl   combine remaining ingredients except one T olive oil   cheese   and  spinach

one salmon fillet   1 1/2 to two pounds 
two T cider vinegar
two T soy sauce
one T honey
one t vegetable oil
one t spicy brown or horseradish mustard
1/4 t ground ginger
two T sesame seeds   toasted   (ck bottle for instructions --easy)
three green onions sliced
place salmon in a shallow dish  combine vinegar  soy sauce  honey   oil   mustard   and ginger   pour over salmon   cover and refrigerate for one hour   turning once    drain and discard marinade   broil the salmon or grill    covered  over medium  high heat for 15 to 20 minutes  or until the fish  flakes easily with a fork    sprinkle with the sesame seeds and onion  

sloppy joes

12 oz or so of lean ground beef, one large finely chopped onion  can add two cups mushrooms if you like   i  don't    five diced plum tomatoes    i just bought a can        two T flour
1/2 c water    1/4 c cider vinegar  1/4c chili sauce    1/4 c ketchup      8 (toasted) hamburger buns or bread of your choice

breakfast rounds

one pound of hot sausage or sausage of choice    on jar cheese whiz   1/2 stick margarine   english muffins (  i toast these just alittle)  but you do not have to                 brown sausage until crumbly    drain  add cheese whiz cook until all melts     spoon on to english muffins    freeze on a cookie sheet     then package in foil     refreeze      when ready     bake at 350 degrees for 20 minutes or until melted                 i have made the english muffin mixture  not frozen it first for packaging     just put the muffin mixture into individual foil then frozen until ready

clam chowder

one small onion chopped   2 oz uncooked bacon  diced         two cans (6 1/2 oz ea) chopped clams undrained   one 8oz bottle of clam juice    one can 14 1/2 oz ready to use chicken broth
one large or two small potatoes   peeled and diced
some dried thyme (1/8 t)  salt pepper to taste   three T cornstarch  2 cups (one pint) heavy whipping cream     1/4 c chopped parsley
in a soup pot saute the onion and bacon over med heat   for 3-5 minutes  until onion is tender   add the clams clam juice and chicken broth  potatoes   thyme  salt pepper      cover and bring to a boil   cook  covered r 12- 15 minutes until tender           in a bowl dissolve the cornstarch in cream (can do ahead with a whisk)    add to soup     add the parsley   for 5 minutes or until thickened stir often        can be served in a sourdough bread bowl

pull apart bread

12 frozen whole wheat or white dinner roll dough   thawed   1/3 cup butter melted
2 T chopped parsley   2 T finely chopped onion      1 t chopped garlic        cut dinner rolls in half  place in a large bowl   combine all remaining ingredients in small bowl   pour over rolls toss to coat well
arrange rolls in greased 12 c bundt pan or ten inch angel food cake tube pan   cover let rise in warm place to double in size      45-60 minutes     heat oven to 350 degrees  bake for 25-30 minutes or until golden brown     cool   ten minutes    invert pan to remove bread serve  8

refried rice

can use the instant uncle bens  90 sec rice    boil a bag rice or cook your own   to make three cups    cool     make a two egg omelet or just scramble some eggs     dice them up    two raw carrots diced     cup or so of left over chicken or beef or shrimp   or do not add this at all
a large onion chopped up or pre chopped onion from publix or sweet bay      or can used some chopped up green onions    heat  3 T wesson oil   3T soy sauce     salt and pepper to taste    add the rice to this sauce   heat up and serve             

SHRIMP CASSEROLE

one pound or so cooked shrimp cut in half    1/2 cup slivered almonds    one sliced hard boiled egg     two cans cream of mushroom soup    1/2 cup bread crumbs   one cup mayo   one garlic button chopped up fine or garlic powder to taste  1/2 jar sliced pimientos     one T Worcestershire sauce      mix ingredients with undiluted soup and pour into 1 1/2 qt casserole   except for bread crumbs and almonds   sprinkle them on top   bake for 35 minutes at  350 degrees   serve over rice      

SWEET AND SOUR CHICKEN 

grill up chicken parts  you like    or you can purchase a cooked chicken from supermarket or be bad and get or fry chicken         you may use the parts you like   because it is all about the sauce 
one can or jar  pineapple chunks    reserve sauce     one cup sugar   2 T cornstarch  3/4 cup cider vinegar  one T soy sauce   1/4 t ginger   one chicken bouillon cube     green pepper  sliced carrots    can add cut up tomato    some cherries for color    sliced green onions if you like
heat oven to 350 degrees     with the reserve pineapple juice    make one and 1/4 cup  can add water if needed to make this measurement       i use the 1/4 cup to mix with the cornstarch    then add to the one cup  ( no lumps)   combine sugar   pineapple syrup    vinegar  soy sauce     ginger     bouillon cube    and the one cup pineapple juice and the 1/4 c combined with the 2 T cornstarch       bring to boil  boil 2 minutes at least until thickened    pour over chicken   bake uncovered for 30 minutes    add chunks of pineapple  green pepper   carrots onions    tomato  cherries   green pepper    whatever   bake at least 30 minutes more   serve over rice

chili con queso

one small brick of velvetta cheese  and    one small brick of  velvetta cheese-- Mexican style    i use mild mexican     but  a hotter style is available
you can use a double broiler   or a suitable microwavable dish   with a cover  (i use a paper plate to allow the steam to escape)                 the cover keeps your microwave clean
add the two bricks of cheese       i add a jar of my favorite salsa  in a jar   and can add a  can of re fried beans   too               
heat and blend   stirring each 2 minutes or so  until all is melted   and blended together
serve with your favorite chips

Potato-crusted Snapper or snook or similar fish

3/4 cup instant potato flakes
Salt
Pepper
1teaspoon fresh of dried thyme
2 eggs
2 6 oz fillets
2 tbs olive oil

Combine potato flakes, salt, pepper, and thyme in a shallow dish, Dip fish in eggs, then dredge in potato flake mixture.
Heat in a large skillet until hot. Saute fillets 4-5 minutes on each side or until done. Makes 2 servings.

Bacon Cheese Spread

8oz cream cheese softened
8 slices of Bacon cooked crisp and crumbled
4ox of Swiss chees - shredded
1/2 cup Mayonnaise
3-4 Scallions chopped
1/4 cup of Riz crackers crumbled coarsely

Mix baon and crackers and set aside
Mix together softened cream cheese, swiss cheese,
Mayonnaise and scallions.

Grease a pie plate or quiche dish and fill with cheese mixture. Bake 350 degrees for 15 minutes. Remove from oven and top with bacon/cracker misture. Bake 10 im. Serve with Ritz crackers.

Penne Rustica

1 pound of penne pasta
Cooked chicken cut inot 1 inch pieces
1/2 cup jarred artichoke heats, quartered
Cooked Zucchini cut int 1 inch pieces
1 cup chopped roasted red peppers
1/4 cup sliced pimento stuffed green olives
3 roasted Roma (plum) tomatoes, diced
1/2 cup chopped fresh basil leaves
1/2 cup grated Parmeasan
1 or more cup of tomato sauce (canned is OK) Heated.
Cook penne according to package directions. Drain and transfer to a large bowl. Keep
Tomatoe sauce to pour on top. Stir in chicken and remaining ingredients.

Salt and Pepper.

florida clams casino

four slices bacon chopped fine
one half cup florida onion chopped
one large florida garlic clove  minced   (ever try elephant garlic!)
one half cup florida red bell pepper finely diced
one half cup florida green bell pepper finely diced
one fourth teaspoon olive oil  
one teaspoon wine vinegar
one fourth teaspoon dried oregano
one tablespoon olive oil
one tablespoon parmesan cheese
rock salt for lining the pan and platter
salt and pepper to taste
12 clams   shucked   can reserve bottom shells
in a heavy skillet   cook chopped bacon over medium heat   until browned    remove to absorbent paper      wipe skillet clean   over low heat  cook onion garlic bell peppers and oregano in olive oil until peppers are crisp tender
transfer the mixture to a small bowl  
stir in chopped bacon vinegar parmesan cheese salt and black pepper  to taste
in a jellyroll pan filled with a layer of rock salt to balance the shells   arrange clam meat on the reserved shells
top each clam with the bell pepper mixture
bake in a preheated 400 degree oven for  12   to 15  minutes until cooked through
serve clams on a platter lined with a layer of rock salt      note bell pepper mixture may be made one day in advance and kept covered and chilled

KOREAN BBQ SHORT RIBS

four pounds short ribs
one fourth cup chopped green onions with tops
one fourth cup tamari or soy sauce
one fourth cup beef broth or water
one tablespoon packed brown sugar
two teaspoons minced ginger
two teaspoons minced garlic
one half teaspoon black pepper
two teaspoons asian sesame oil
hot cooked rice or linguine pasta
two teaspoons sesame seeds   toasted
place ribs in a crock pot   combine green onions   soy sauce   broth   brown sugar  ginger   garlic and pepper in medium bowl   mix well and pour over ribs      cover and cook   LOW seven to eight hours        or high three to four hours
remove ribs from cooking liquid   cool   trim and discard excess fat   cut rib meat into bite sized pieces     discard bone and fat
let cooking liquid stand five minutes to allow fat to rise   skim off fat and discard
stir sesame oil into liquid    return beef to crock pot or slow cooker   cover and cook on low   fifteen to thirty minutes      or until mixture is hot    serve with rice or pasta     garnish with sesame seeds               note:  can use boneless short ribs

easy key lime pie

one graham cracker pie crust 
two cans (20 ounces each) key lime pie filling
two cups mini marshmallows
three tablespoons unsweetened grated coconut
preheat oven to 375 degrees
spoon pie filling into pie crust   spread marshmallows evenly over filling and sprinkle with coconut
bake about 15 minutes or until marshmallows and coconut are lightly browned
remove pie from oven and cool on rack   refrigerate at least four hours before serving

GARLIC BRANDY SHRIMP

one pound raw tail on shrimp  defined
one teaspoon cornstarch
one teaspoon kosher salt  divided
two tablespoons cooking oil
two garlic cloves  minced
one tablespoon brandy
one half teaspoon sugar
two tablespoons butter
two stalks green onions  cut into two inch pieces
rinse shrimp  pat completely dry and marinate in cornstarch and one half teaspoon kosher salt for five minutes
heat your wok or large skillet over high heat   when wok is hot add two tablespoons cooking oil   when oil is hot and just starting to smoke   add shrimp
fry until they are half done  approximately one to two minutes   remove from wok  leaving the oil in the wok
turn heat to medium high   add the garlic  fry for ten seconds    add the brandy rest of salt  sugar and butter
cook sauce for one minute to thicken slightly   add the half cooked shrimp and green onions   
fry until shrimp are cooked through   about two minutes    depends on the size of your shrimp

GRILLED CORN

six ears of fresh corn
one half cup of real mayo
one half of a taco seasoning packet
one lime
remove the husks and silks from the Corn and soak in cool water for an hour
preheat grill for high heat
grill the corn over direct heat for about 8 to 10 minutes   rotate the corn so all sides are cooked evenly  remove corn from the heat   with the basting brush cover the corn on all sides with the mayo
sprinkle the taco seasoning over the mayo and use the basting brush to work the seasoning into the mayo     the mayo will melt on the hot corn and act as glue to hold the seasoning in place
cut the lime in half and one half to squeeze over the cobs    garnish with the other    can choose not to use taco seasoning and mayo    just use butter and or salt after grilling

BEAN SALAD

one (14.5 0z) green waxed green beans  or green
can of kidney beans
can of garbanzo beans
can of black beans
red onion chopped   (can get pre chopped at supermarket)
one bell pepper sliced or chopped
for the sauce combine and heat until sugar dissolves   then pour over beans  refrigerate (few hours)
3/4 cup red wine vinegar
3/4 cup vegetable oil
3/4 cup sugar
3/4 teaspoon ground dry mustard 
1/2 teaspoon dry tarragon
1  1/2 teaspoon dried cilantro 

alfredo sauce

one tablespoon unsalted butter
two cups heavy cream
one fourth parmesan cheese
kosher salt and ground pepper
one half teaspoon chopped parsley
melt the butter in a saucepan   over medium heat   add the cream and bring to a simmer
when the cream has reduced in volume by half     about eight to ten minutes    (i had two cups now i have one cup)   add the parmesan cheese and whisk well to incorporate
season with salt and pepper   to taste and toss in the parsley  just before serving     
can add sun dried tomatoes and sauted mushrooms to alfredo sauce and toss with fettuccine
or toss over a grilled rib eye with some caramelized onions  
or saute some shrimp    and spinach   add to the alfredo sauce   with some penne
             note can replace parmesan cheese with cheddar for a new taste    either sauce is great over vegetables

kosher mustard surprise with asparagus

2 T dijon mustard
1/2 t salt  (kosher)
cracked pepper to taste
2 T red wine vinegar
1 T lemon juice
! T honey
1 t chopped hers such as tarragon chervil marjoram and basil
one large garlic clove   minced
1/3 cup extra virgin olive oil
one pound fresh asparagus   trimmed
three hard cooked eggs chopped
on cup pitted kalamata olives
to make vinaigrette whisk first 8 ingredients in a small bowl   slowly add the olive oil whisking until thoroughly mixed
set aside
bring water to a boil in skillet   add asparagus spears   return water to boiling simmer covered   about three minutes or until asparagus is crisp tender   rinse with cold water to stop the cooking process
divide asparagus onto four chilled plates top with egg and olives   drizzle each with vinaigrette then finish with freshly ground pepper

2 cups mayonnaise
2 cups sour cream
3 T, grated onion
2 t, dried dill weed
3 T, chopped fresh parsley

Combine all ingredients well.  Use as a vegetable dip or for chips.