No-bake candy corn

Ingredients

1 pt. Popped popcorn
1 1/2 tbsp butter
1 1/2 cup brown sugar
3 oz water (about 6 tbsp.)

How to prepare

Melt butter & add sugar & water, stirring until sugar is dissolved. Cover pan & gently boil for about 4 minutes. Uncover & cook to the soft ball stage with out stirring. Pour over popcorn & stir well. Spread out on waxpaper & allow to harden.

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Cold beef salad

Ingredients

1 head red leaf lettuce
1/2 sweet onion
1 carrot
1 cup cooked, cold shredded beef
6 mushrooms sliced thinly
1/4 cup shredded cheese (cheddar or jack or parmesan)

Freshly ground pepper

How to prepare

Clean and tear the lettuce into bite size pieces. Slice the onion very thinly. Slice the carrot very thinly. Toss all the ingredients together. Toss with the blue cheese dressing, grind pepper over the top and serve.

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Jalapeno poppers

Ingredients

6 lg jalapenos
6 slices monterey jack or mozzarella cheese (1/2″ thick)
All purpose flour for dredging
1/4 cup vegetable oil
2 lb or 3 sm eggs, separated

How to prepare

Place peppers in a bowl and add scalding water to cover. Let stand 30 minutes to 1 hour until softened. Leave stems on and slit down one side removing and discarding all the seeds. Place one slice of cheese inside each pepper, and dust with flour. Heat the oil. Beat the egg yolks until thick and lemon colored. Beat the whites until they stand in peaks. Fold the yolks into the whites and dip each pepper in the egg mixture until well coated. Fry at once in hot oil turning once and spooning oil over the uncooked places. Cook until golden brown.

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Chicken chili

Ingredients

2 tbsp vegetable oil
3/4 lb chicken breasts, skinless & boneless & 1″ cubed
1 cup onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
28 oz canned, stewed tomato
30 oz canned, black beans, rinsed & drained
3/4 cup salsa
1 tsp chili powder
1 tsp cumin
1 tsp chicken bouillon granules

How to prepare

Heat the oil in a dutch oven. Saut

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1705 ad tomato sauce

Ingredients

3 tbsp extra virgin italian olive oil
2 cloves garlic, crushed & chopped
1 lb fresh, ripe whole tomatoes peeled and segmented
1/2 tsp salt
5 very large or 10 medium basil leaves, fresh and unbruised

How to prepare

Heat the olive oil over low heat in a heavy, non-reactive saucepan and add the chopped garlic and a grind or two (no more) of black pepper. Take care that the garlic doesn’t brown. After a minute (no more) add the tomatoes and stir with a wooden spoon. Break up the pulp evenly. Add the salt, stir, and let the sauce stew for about 6 – 7 minutes over a gentle heat. You don’t want to reduce the sauce at all. Wipe, but do not wash, the basil leaves. That may cause discoloration. Add them whole to the sauce and cook gently until the tomatoes are soft and the basil has released its flavor. Do not overcook. Remove from the heat, allow to cool and remove basil leaves. They should be dark and wilted. If you follow these directions exactly, and use only the finest ingredients, you will be very pleased with this sauce.

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Empanaditas

Ingredients

1/2 lb ground beef
1 med onion, finely chopped
2 tbsp raisins, finely chopped
2 tbsp olive, green, chopped
1/4 tsp salt
1/8 tsp pepper
1/4 cup cottage cheese, small curd
1 lg egg, hard cooked, peeled & chopped
1 lg egg, separated
1 tsp ,water
2 10″ pie crusts
2 tsp milk

How to prepare

Cook and stir ground beef in 10″ skillet, breaking up into small pieces, until brown, drain reserving 1 tbsp of fat and the beef in the skillet. Stir in onion, raisins, olives, salt and pepper. Cover and cook over low heat for 5 minutes. Stir in cottage cheese and hard cooked egg. Heat oven to 400

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Butter pecan turtle bars

Ingredients

Crust:
2 cups flour
1 cup brown sugar
1/2 cup softened butter
1 cup pecan halves
Caramel:
2/3 cup butter
1/2 cup brown sugar
1 cup milk chocolate chips

How to prepare

Preheat oven to 350 degrees. Crust: combine flour sugar and butter; mix well. Pat firmly in 9×13 pan; sprinkle pecans on top. Caramel layer: in a heavy saucepan over med heat cook butter and sugar, stir constantly; boil 1/2 – 1 minute. Pour evenly over crust. Bake 18 – 22 minutes or until layer is bubbly. Remove from oven and immediately sprinkle chocolate chips over top. Allow to melt 2 – 3 minutes; swirl for marble effect. Cool completely before cutting. Makes 3 – 4 dozen.

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Meat dumplings

Ingredients

1 egg
1/2 cup water
2 tbsp mashed potatoes (optional)
1/2 tsp salt
2 cups flour
Meat filling
1 small onion
3 tbsp butter
chopped cooked beef
chopped mushrooms, cooked (optional)
salt & pepper

How to prepare

Mound flour on kneading board. Beat egg with water and salt slightly and carefully pour into mound of flour. Mix and add the mashed potatoes. Knead until dough becomes elastic. Cover closely with warm bowl and let stand about 10 minutes. For easier handling, divide the dough in half. Roll our very thing, cut in 2″ squares.
Run cooked beef through grinder. Chop onion fine and lightly brown in butter. Add chopped mushrooms and fry very slowly. Add meat and seasoning. Cool before using.
Place half tsp of filling a little to one side on each squares. Moisten edge with water. Fold over and press edges together. Join the two upper corners. Drop into salted boiling water and cook until they float to top.

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Beef moussaka

Ingredients

1 1/2 lb ground beef
1 medium onion, chopped
2 tbsp snipped parsley
1 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
1 can tomato sauce (8oz)

1/4 cup dry red wine
1 medium eggplant
1 eggs
3/4 cup milk
1/2 tsp salt
1/3 cup grated parmesan cheese

How to prepare

Heat oven to 375′. Cook and stir meat and onion in large skillet until meat is brown. Drain off fat. Stir in parsley, 1 tsp salt, the pepper, nutmeg, tomato sauce and wine; heat to boiling. Reduce heat and simmer uncovered 5 minutes. Pare eggplant and cut into 1/2″ slices. Arrange half the eggplant slices in ungreased baking dish, 11 3/4×7 1/2×1 3/4″; top with remaining eggplant slices and meat mixture. Cover with aluminum foil and bake until eggplant is tender, about 40 minutes. Beat eggs, milk and 1/2 tsp salt; pour over hot casserole and sprinkle with cheese. Bake uncovered until custard is set, 10 to 15 minutes. Cool 10 minutes, then cut into squares.

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