HANDSTUFFED PEPPERS (Serves 6) 6 green peppers 1-1/2 cups breadcrumbs 1 cup cooked ham, chopped 1-1/2 tsp salt 2 tbsp onion, minced 2 tbsp butter 1-1/2 cups tomatoes, cooked Wash peppers, cut about 1" off the top and remove seeds. Pour boiling water over and let stand for 5 or 10 minutes. Fry pepper tops and minced onion in butter. When tender, combine with breadcrumbs, ham, tomatoes and salt. Fill pepper shells and bake in moderate oven 350 degrees for 45 minutes. YAMS (Serves 4) 1 can yams 1 tsp almond extract 1/4 cup honey 1 bottle maraschino cherries/juice Heat yams and add honey, almond extract and 1 small bottle cherries with juice. WAXED BEANS (Serves 6) 1 lb waxed beans 1-1/2 tsp cornstarch + bean liquid salt & pepper (to taste) 4 strips bacon, cooked 2 tbsp sugar 2 tbsp vinegar Cook until thick: cornstarch + bean liquid, sugar, vinegar, salt & pepper. Sprinkle crumbled bacon over beans. Then pour liquid mixture over beans. Serve hot or cold. PORK & BEANS (Serves 6) 1 small can boston baked beans 1 tsp liquid smoke 1/4 tsp dry mustard 1 small can pork & beans 1 tbsp brown sugar Combine above ingredients in saucepan and heat. GARBANZO BEANS (Serves 6) 1 can (15-1/2 ozs) garbanzo beans 1 clove garlic, pressed 1/4 tsp dry mustard 1/2 tbsp onion, chopped 1-1/2 tbsp. butter 1/4 tsp chili powder Saute garlic and onion. Add mustard, chili powder and beans. Stir; serve hot. QUICKIE SCAMPI (Serves 4) 1 lb frozen, shelled shrimp 2 sticks butter 6 large garlic cloves, minced 1 dash worcestershire sauce 1 dash tabasco sauce 1 tbsp parsley, finely chopped 1 pinch dill weed parmesan cheese, grated Defrost shrimp, squeeze excess moisture with towels. Melt butter in skillet, saute garlic lightly. Add shrimp to pan, add worcestershire and tabasco to taste. Cook over med.-low until shrimp turns pink. Remove from heat and stir in parsley and dill. Preheat oven to 400. Turn shrimp mixture in baking dish, top with lots of grated parmesan cheese. Bake until heated through, approx. 10 minutes. Serve with french bread. HAWAIIAN CHICKEN (Serves 4) 1 3-1/2 lb chicken, cut in pieces 1 46 oz can pineapple juice 1 cup brown sugar, firmly packed 1/2 cup rum 1 tbsp cornstarch 1/4 cup water, dissolve cornstarch in 1 8-1/4 oz can pineapple chunks 1/2 lb fresh mushrooms, sliced crab apples and parsley (garnish) Preheat oven 400 degrees. Bake chicken on greased cookie sheet for 20 minutes until nicely brown. Place chicken pieces in large pot. Add pineapple juice to completely cover chicken. Add brown sugar, rum and stir well. Simmer for 45 minutes, stirring frequently. Transfer chicken from pot to serving dish, keep warm. Reserve cooking liquid. Stir as much cornstarch mix in cooking liquid as needed to thicken sauce. Add pineapple chunks and mushrooms. Simmer until mushrooms are limp, about 5 minutes. Pour sauce over chicken. Garnish with crab apples and parsley. CHILIES RELLENOS (Serves 6) 1-3/4 lbs green chiles, chopped 1/2 lb longhorn cheese, shredded 1 lb ground beef salt, garlic, onions (to taste) worcestershire sauce (to taste) 12 eggs, beaten oil (green chiles above frozen/canned) Spread 1/2 green chiles in flat surfaced pan. Cover with 1/2 of beef mixture (cook, cool and season with salt, garlic, onions and worcestershire sauce), then 1/2 cheese. Repeat with remaining ingredients. Cover, chill layers. Cut layers in 6 portions. Using 2 eggs for each relleno, spread proper amount of batter on hot greased grill. Place layered mixture into center of each egg mixture. As eggs cook, flip edges up over filling to cover. Turn relleno over and brown lightly. CARNE ADOBADA (Serves 6) 6 pork chops 2 tsp salt 1/2 cup flour Preheat oven to 300 degrees. Bone and butterfly each chop. Combine salt and flour. Flour the pieces of pork and fry on grill until browned. STUFFED BAKED POTATOES (Serves 4) 2 large baking potatoes 1/4 cup sour cream 8 tsp freshly grated ramano cheese 4 slices fresh bacon, drain/crumble 4 tsp green onion, minced salt & ground pepper 4 to 8 pads butter mince fresh parsley/paprika garnish Preheat oven to 425 degrees. Bake potatoes 45 minutes. Remove from oven and reduce heat to 350 degrees. Cut each potato in half horizontally and gently scoop pulp into small bowl; reserve skins. Add sour cream, 4 tsp cheese, bacon and onion, mix with fork until well blended but not mashed. Add salt & pepper to taste. Fill potato skins and sprinkle with remaining cheese. Bake until heated through, about 20 minutes. Add 1 to 2 pads butter to each half and top with sprinkling of parsley and paprika. SCAMPI SAUCE (Serves 6) 3 tbsp butter 2 tbsp garlic, minced 1-1/2 lb fresh shrimp, shell/devein 1/4 cup dry white wine 1/2 cup tomato sauce 1-1/4 cup heavy cream 1/2 tsp basil 1/2 tsp oregano 2 egg yolks salt & white pepper 1 tbsp parsley, finely minced Melt butter in skillet, add garlic and cook, stirring constantly, for about 1 minute. Add shrimp and cook over med.-high heat, tossing with a wide spatula until shrimp are bright pink on both sides. Add white wine and tomato sauce and cook for 1 minute. Blend in 1 cup cream, basil and oregano. Beat egg yolks with remaining 1/4 cup cream and heat until sauce thickens. Do not boil. Season to taste with salt and white pepper. Spoon over hot buttered pasta and sprinkle with parsley. BATTER-FRIED SOUTHERN CHICKEN (Serves 4) 1 fryer (3 lbs) cut in pieces 1 med. carrot, peeled/sliced 1 rib celery with top cut in chunks 1 bay leaf 4 peppercorns 2 tsp salt 1/4 tsp dried thyme 2 eggs, lightly beaten 1-1/4 cup milk 1/4 cup all purpose flour sifted with 1/2 tsp salt & 1-1/2 tsp baking powder 1-1/2 tbsp butter, melted vegetable oil for deep-frying 1 medium onion, quartered Place chicken parts, vegetables and all seasonings in a large saucepan. Cover with water and bring to boil. Lower heat and simmer for 20 minutes. Lift out and drain chicken. Allow to cool. Meanwhile, combine eggs and milk. Stirring constantly, slowly add egg and milk mixture to flour mixture. Add and stir in melted butter or margarine. Pat chicken pieces dry and dip each into the batter. Fry in oil heated to 375 degrees until a light golden brown. Drain on paper towels and serve at once. CLAY-POT CHINESE CHICKEN (Serves 4) 1 small roasting chicken 3-1/2 lbs 2 tbsp peanut or vegetable oil 3 wafer-thin slices fresh ginger 1/4 lb mushrooms, sliced thin 5 scallions, cut in 2" lengths 2 cups chicken broth or stock 3 tbsp soy sauce 3 - 4 tbsp sherry 2 tbsp sugar 1 tsp salt 1 tbsp cornstarch with 2 tbsp water watercrest/fringed scallion garnish Preheat oven 350 degrees. Saute ginger in oil 2 minutes. Add mushrooms, scallions and saute on high for 2 minutes. Remove from heat, let cool. Mix together chicken broth, soy sauce, sherry, sugar. Rub chicken inside and out with salt and fill with the cooled scallion mixture. Close cavity, tie legs. Place in clay pot, pour over chicken broth mixture. Cover, place in oven for 40 minutes until chicken is tender and done. Transfer to heated serving plate, keep warm. Stir together cornstarch mixture and 3/4 cup pot liquids. Cook on medium heat, stirring until thickened. Pour on chicken. CINNAMON CHICKEN (serves 6) 1 4 lb chicken juice of 1/2 a lemon 2 tsp cinnamon 2 tbsp salt 1 tbsp white pepper 1/2 lb. butter 1/2 cup oil 1-1/2 cup water 1 can tomato paste 1/2 c wine Rub lemon juice on pieces of chicken. Put salt, pepper and cinnamon in salt shaker, sprinkle over chicken. Put 1/2 lb. of butter in frypan and cook chicken on medium heat, sprinkling with ingredients in shaker as you're turning chicken over. Cook 45 minutes. In separate saucepan, mix tomato paste with water, bring to boil, stirring constantly. Reduce heat to simmer, add wine. When mixture is blended, pour over chicken and stir. Turn frypan on low and simmer chicken 1/2 hour, occasionally turning and spooning sauce over it. POTA SUITE (Serves 4) 1 piece of round steak 2 cubes butter 1 box of instant mashed potatoes 1 standard size can sauerkraut garlic powder 2 bay leaves Lightly dust round steak with garlic on one side only. Hammer steak to tenderize. Cut steak in bitesize pieces. Cook in frypan with 2 bay leaves and 1 cube butter. Set aside. Make serving for 8 instant mashed potatoes using less milk and 1 cube butter. Remove bay leaves, add meat and butter. Add 1/2 can sauerkraut and 1/2 of juice. Keep stirring with fork (up from the bottom so no scorching occurs) until mixture is well blended and back up to heat. VEGETABLE BEEF STEW (Serves 6) 1 - 2 lbs stew meat or chuck roast 1 lb can tomatoes 2 - 3 cans beef gravy 1 10 oz pkg frozen mixed vegetables 1 pkg frozen stew vegetables 1 clove garlic 1 tsp worcestershire sauce 1 bay leaf 1 tsp paprika Combine all of the above ingredients in a large pot (with the exception of the frozen mixed vegetables) and cook on low to med.-low, allowing to simmer for 2 - 3 hours. Stir occasionally, making sure gravy is not sticking to bottom of pan. Add water if broth thickens up too much. Add the package of frozen mexed vegetables. Salt and pepper to taste and cook for 10 more minutes on medium heat. Serve with lots of bread and butter, and chilled vin' rose wine. BOB'S SUPER CHILI (Serves 6) 3 bay leaves 1 tbsp oregano 1 tsp cummin powder 1/4 lb cheddar cheese, grate/chop 1 large can chili beans (pinto) 1 lb hamburger Make Bob's barbecue sauce and pour in large pot. Then add bay leaves, oregano, cummin powder, cheddar cheese and chili beans. In separate frypan, break hamburger up with fork and stir until brown and thoroughly cooked. Add to other ingredients and simmer for another 15 - 20 minutes. Serve with lots of bread and butter and chilled vin' rose wine. MARASCHINO SPARERIBS (Serves 4) 1 bottle maraschino cherries 1 med. can pineapple in heavy syrup 1 jar peach jam, or peach preserves 1/2 tsp powdered ginger 1/2 cup honey 1 oz vinegar Place ribs on reveal wrap, pour maraschino cherries plus juice and pineapple plus juice over ribs. Seal securely in wrap and place in 250 degree oven for 3 hours. Take ribs out of reveal wrap, place them on rack in broiler pan. Mix together peach jam, ginger, honey and vinegar, stirring well. Coat ribs with basting brush and return them to 350 degree oven. Check ribs in 10 minutes and every 5 minutes thereafter when basting with more glaze for 3 more applications. Remove and serve hot. CHICKEN & DUMPLINGS (CROCKPOT) (Serves 6) 2 8 oz cans chicken broth 1 stalk celery, chopped 1 onion, sliced 1 clove garlic, squeeze in press 1 carrot, sliced 1 chicken, cleaned 1 can pimentos 1 pkg frozen peas 1/4 lb. fresh muchrooms 1 box bisquick mix In crockpot, layer half vegetables in bottom, put in chicken and layer rest of vegetables. Pur over chicken broth. Cook on low for 6 hours. Take chicken out, turn pot on high, strip meat off bones. Throw away bones, skin and cook vegetables. Skim fat off broth, add mushrooms, drained pimento, peas and chicken meat. Make a batch of biscuits from back of bisquick box. When broth has come to a boil, drop raw biscuit dough, by the spoonful, on top of broth until covered. Cook with pot top on for 20 minutes, then off for 10 minutes. Serve with butter, salt and pepper on top. HOMEMADE BREAKFAST SAUSAGE (Serves 6) 5 lb boston pork butt, boned 5 tsp salt 3/4 tsp red pepper 1 tbsp blakc pepper 2 tbsp liquid smoke 2 tbsp sage 1/8 tsp nutmeg 1 tsp vanilla 2 tbsp brown sugar Cut pork in chunks and grind with electric food grinder into a large bowl. Pour in all of the above ingredients and mix with hands until all seasonings are well blended in. With meat press, press into very thin patties. Tear off large piece of handi-wrap, place 1 pattie, interleaving scott wax paper between each pattie, until package of 5. Wrap handi-wrap around, put in freezer. Will make approx. 25 to 26 patties. When desired, pry patties apart with knife and cook in covered frypan for approx 20 minutes, turning over every 3 minutes. SPICY HOMEMADE SAUSAGE (Serves 6) 10 lbs ground pork 10 tbsp lawry's seasoning salt 4-1/2 tbsp white pepper 2 tsp marjoram 2 tsp savory 2 tsp all spice 2 tsp coriander 2 tsp mace 2 tsp ground powdered clove 2 tsp sage 3 - 4 slices bacon With electric food grinder, grind pork and bacon slices. Add all above ingredients and mix with hands until well blended in. With meat press, make in thin patties and freeze in handi-wrap and scott wax paper until needed. Cook in covered frypan 20 minutes, turning over every 5 minutes. RED PEPPER HOMEMADE SAUSAGE (Serves 6) 1 lb bacon 4 lbs pork 5 tsp salt 1 tbsp black pepper 1/2 tsp red pepper 1 tbsp sage 1/4 tbsp nutmeg 1/2 tsp thyme With electric food grinder, grind together pork and bacon. Add all of the above ingredients and with hands, mix together until well blended in. With meat press, press into thin patties. Freeze in handi-wrap and scott wax paper, until ready to use. Cook in covered frypan 20 minutes, turning over every 5 minutes. CHORIZO HOMEMADE SAUSAGE (Serves 6) 5 lbs fresh pork 5 tsp salt 3 tbsp chili powder 1 clove garlic, mashed 5 tbsp vinegar 1/4 cup paprika 1-1/2 tsp pepper 3/4 tsp oregano 3/4 tsp thyme 1/4 cup dry wine With electric food grinder, coarsely grind pork. Add all of the above ingredients and with hands, mix together until well blended in. With meat press, press into thin patties. Freeze in handi-wrap and scott wax paper until ready to use. In covered frypan, cook for 20 minutes, turning over every 5 minutes. RUM HOMEMADE SAUSAGE (Serves 6) 10 lbs pork 1 onion, finely chopped 6 cloves garlic, mashed 2 4 oz bottles pimento 6 tbsp chili powder 10 tbsp vinegar 1 tbsp pepper 1 cup rum 5 tsp cinnamon 2 tbsp cumin 3 tbsp salt 1 tsp red pepper 1/2 cup paprika 1-1/2 tsp oregano 1-1/2 tsp thyme With electric food grinder, grind pork. Add all of the above ingredients and with hands, mix together until well blended in. With meat press, press into thin patties. Freeze in handi-wrap and scott wax paper until ready to use. In covered frypan, cook for 20 minutes, turning over every 5 minutes.