Seven-layer dip

Ingredients

2 cans refried beans
4 cans frozen defrosted guacamole
2 small cans sliced pitted black olives
4 finely diced tomatoes
1 can chopped green chilies, drained.
1 large sweet onion, diced small
1 cup shredded extra sharp cheddar

How to prepare

From bottom to top, layer in order on a large platter. Surround with tortilla chips to dip into it.

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Peppered Tenderloin of Beef with Gorgonzola Sauce

Ingredients

For limone sauce:
3 tbsp butter
3 tbsp allpurpose flour
2 cup strong chicken broth
1/2 cup whitewine
Juice of 1 lemon
Pinch of ground white pepper
For tenderloin:
4 (6 oz) beef tenderloin fillets
2 tbsp olive oil
1 clove garlic, chopped
1/4 cup cracked black pepper
For Gorgonzola sauce:
1 cup limone sauce
3 oz Gorgonzola cheese, crumbled
2 tsp whole-grain or Dijon-style mustard
4 artichoke bottoms, sliced

How to prepare

First, prepare the limone sauce: Melt butter; add flour. Blend with wire whisk until smooth. Cook over low heat about 2 min.. In a skillet over low heat, warm broth, wine, lemon juice and white pepper. Once warm, combine with butter and flour. Cook over low heat an additional 3 min.. Let sauce cool before using.
To prepare tenderloins: Roll fillets in oil, garlic and cracked pepper. Saute, grill, or broil to desired doneness.
To prepare Gorgonzola sauce: Heat 1 cup limone sauce in skillet over med heat (Refrigerate remaining limone sauce for another meal.) Add cheese and mustard. Blend until creamy. Add artichoke bottoms and heat briefly. Pour finished sauce over tenderloin fillets.
Yield: 4 servings from “Great Meals of St. Louis”

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Crockpot boston baked beans

Ingredients

1 lb dried small white beans
6 cup water
1 tsp salt
1/2 cup molasses
2 tsp dry mustard
1/4 cup brown sugar
1 med onion, chopped

1/4 lb salt pork

How to prepare

Put beans and water in slow cooker. Soak 6 hours or overnight. Cover pot and cook on high for 2-3 hours, until beans are tender. Drain, saving liquid.
Mix 1 cup liquid with salt, molasses, mustard, sugar and onion. Cut salt pork into 2-3 pieces. In slow cooker, combine beans, molasses mixture, and pork. Cover and cook for 10-12 hours. Yield: 6 servings

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French fried mushrooms

Ingredients

30 medium mushrooms
1 egg
1 cup corn flake crumbs
1/3 cup flour
1/2 tsp salt
1/2 cup milk
parmesan, grated

Lemon wedges

How to prepare

Preheat the deep fryer. Beat the egg with the milk and salt in a shallow dish. Place the flour in another shallow dish. Place the corn flake crumbs in a third shallow dish. Roll each mushroom in the flour. Dip each mushroom in the egg. Coat each mushroom with the corn flake crumbs. Fry the mushrooms until golden (1-2 minutes). Drain. Sprinkle lightly with salt. Sprinkle grated parmesan over. Serve with lemon wedges. Yields 30 appetizers

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Spaghetti & crab meat

Ingredients

1/4 cup olive oil (extra virgin)
1 tsp black pepper
1 1/2 cup chopped onions
2 tsp salt
2 cloves garlic
1/2 tsp paprika
1/4 cup chopped parsley

1 1/2 cup water
1/4 cup chopped celery
1 lb fresh crab meat (well picked)
14-oz solid pack tomatoes
1/4 cup spanish sherry
1 cup tomato sauce
parmesan cheese

How to prepare

Saut

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Shoofly Pie

Ingredients

1 1/4 cup flour
1/2 cup molasses
3/4 cup brown sugar, packed
1 egg
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup butter
1/4 tsp nutmeg
1 tsp baking soda
1/4 tsp ginger
1 cup hot water
1 unbaked pie shell (9)

How to prepare

Combine flour, sugar, salt, and butter in bowl. Cut in butter until crumbly. In another bowl, stir baking soda and hot water. Add molasses, egg, and spices. Beat. Sprinkle 1/3 crumb mixture into pie shell. Pour molasses mixture on top. Sprinkle with remaining crumbs. Bake on bottom shelf of 350

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Western barbecue jerky

Ingredients

1 tsp salt
3 tbsp brown sugar
1/4 tsp pepper
1/3 cup red wine vinegar
1/8 tsp cayenne pepper
1/3 cup ketchup
1 tsp onion powder
1/2 tsp garlic powder
1 tsp dry mustard
1 lb lean meat

How to prepare

Slice meat into long strips 3/16 to 1/4″ thick uniform slices. Remove excess fat. In a sm bowl, combine all Ingredients except meat stir to mix well place meat 3 or 4 layers deep in a glass, spooning vinegar mixture over each Layer cover tightly marinate 6 to 12 hours in the refrigerator, stirring Occasionally and keeping the mixture tightly covered. Place the meat strips on Drying racks do not overlap the strips to ensure good air circulation oven Temperature should be 140 to 160 f (60 to 70 c) for the first 8 to 10 hours after That it may be lowered to 130 f (55c) until dry place aluminum foil or a baking Sheet underneath the drying tray to catch the drippings occasionally blot the jerky With paper towels as it dries to remove beads of oil test jerky for dryness by Cooling a piece when cool it should crack when bent but not break there should be no Moist spots

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Split green pea and potato soup

Ingredients

8 oz split peas, washed and drained
2 med potatoes, peeled and chopped
4 1/2 cups chicken stock
2 tbsp chopped onion
3 tbsp olive oil
3 tbsp butter
3 tbsp parmesan cheese, freshly grated

How to prepare

Cook the peas and potatoes in half the stock until soft. Puree with the cooking liquid, return to a clean pot and add the rest of the stock.
Meanwhile, fry the onion with the oil and butter at a high temperature until a rich golden color. Add to the pot, bring back to the boil and stir to dissolve the oil and butter. Just before turned off the heat, stir in the cheese, and check seasoning. Serve with additional cheese and croutons. Serving size : 6

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Broiled garlic oysters

Ingredients

24 oysters, on the half shell
4 oz butter
3 cloves garlic
6 green onions
1 tbsp parsley, chopped fine
salt
pepper

How to prepare

Place the oysters on the broiler tray. Preheat the broiler. Crush the garlic. Chop the green onions very fine. Combine the butter, salt to taste, pepper to taste, crushed garlic, chopped green onions and chopped parsley in a saucepan over low heat. Cook, stirring frequently, until the butter is melted. Spoon the mixture over the oysters. Place the broiler tray in the broiler until the oysters have been warmed through (2-3 minutes). Serve warm.

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