Apple Fritters

• 1 cup flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 2 Tbsp sugar
• 1 egg, beaten
• 1/2 cup milk
• 1/2 cup apples, finely chopped
• 1/2 cup powdered sugar
• 1 tsp cinnamon

Sift dry ingredients together.  Combine beaten egg and milk.  Gradually blend into dry ingredients.  Stir in apples, beat well.  Drop by spoonful onto hot, greased griddle.  Fry on both sides for 2 minutes or until golden brown.  Drain on paper towels.  Roll in mixture of powdered sugar and cinnamon and serve warm.

YUM!

Spanish Frittata

• 4 Tbsp olive oil
• 2 cups frozen diced potatoes with onions, red and green bell peppers
• 1/2 cup bacon crumbles
• 6 large eggs, beaten
• paprika
• 1/3 cup 4 cheese blend
• salt and pepper to taste

Heat olive oil in an [ovenproof] skillet over medium-high heat on the stove.  Add potatoes and stir.  Cook 3-5 minutes until the potatoes are lightly coated with oil and start to brown.  In a separate bowl beat eggs and add salt and pepper.  Pour eggs over potatoes, add bacon.  Do not stir, but cook on medium heat until the eggs begin to set or become firm around the edges, about 3 minutes.

Place skillet on center rack in preheated oven at 400 degrees and bake until the eggs have set in the center, about 3 – 5 minutes.  Remove the skillet from oven.  Run a knife around the edge of the frittata to loosen it.  Place a plate upside down over the skillet.  Place a hot-pad on the plate and carefully invert the skillet so the frittata is sitting on the plate.  Remove the skillet leaving the frittata on the plate.

Top with 4 cheese blend and garnsh with paprika and parsley.  Cut into wedges and serve.

Lemon Mushroom Soup

• 1 lb firm white mushrooms, cleaned
• 1 medium lemon
• 1 Tbsp unsalted butter
• 2 Tbsp minced shallots
• 1/4 tsp dried thyme
• 1/2 bay leaf
• 1 tsp sea salt
• 1/2 tsp ground pepper
• 2 cups heavy cream
• 1 1/2 cups chicken stock (vegetable stock can be substituted
• 1 tsp cornstarch, dissolved in 1 Tbsp water
• 1 Tbsp minced parsley

Sprinkle mushrooms with lemon juice.

Then in a food processor, coarsely chop them.

Melt the butter in a heavy saucepan and lightly saute’ the shallots.

Add mushrooms, thyme and bay leaf, saute over medium high heat for 10 minutes, or until the liquid disappears.

Add salt, pepper, cream and stock, bring to a boil.  Reduce heat and simmer for 20 minutes, stirring occasionally. 

Add cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly, serve in warm bowls.

Sprinkle with minced parsley.

This recipe was sent to my email from my wonderful 1st mother-in-law (yes, I STILL love her and keep in touch with her . . . sort of - as long as email counts as “keeping in touch”.)  So anywho  — it MUST be good! )

Squash Casserole

• 2 lbs cooked yellow neck squash
• 1 chopped onion
• 1 grated carrot
• 1 can cream of chicken soup
• 1 8oz sour cream
• 1 small can water chestnuts
• 2 tsp pimento
• 1 small package Pepperidge Farm cornmeal dressing mix (or Stove Top)
• 1 stick melted butter

Mix cooked squash, onion, carrot, soup, sour cream, water chestnuts and pimento.  Set aside.  Mix the dressing with melted butter and place in casserole dish.  Then add vegetable mixture.  Bake at 350 degrees for 20 minutes.

Recipe donated by Sister Mary Stella Davis, O.S.B.  Thank you Sister – this sounds wonderful and I think I may have to try it for a holiday side dish!

Apple and Sweet Potatoes

• 1 large can sweet potatoes, drained
• 1 can apple pie filling
• 1/4 cup honey
• 1 tsp lemon juice
• 1 tsp cinnamon

Place sweet potatoes in casserole dish.  Combine apple pie filling, honey, lemon juice and cinnamon, mix well and pour over potatoes.  Cover and bake at 425 degrees for 20 – 30 minutes.

Recipe donated by Jane Hogstyn.  Thanks Jane!, sounds YUMMY!

Yellow Squash and Apples

• 2 lbs yellow squash
• 1/4 – 1/2 cup chopped onion
• 1/8 cup butter
• 2 – 3 unpeeled cooking apples, sliced (or you can even use winter pears)
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 cup toasted walnuts, chopped
• salt to taste

Cube peeled squash and add to onions and saute’ in butter.  Cover and cook, stirring occasionally, until almost tender.  Add fruit, sugar, salt and cinnamon.  Cook until tender and then stir in walnuts.  Serve hot.

Recipe donated by Shirley Hogestyn, thanks Shirley – can’t wait to try this one!

My Best Chili

• 1 lb ground deer meat, venison
• 1 lb ground beef
• 1 lb hot breakfast sausage
• 1 large onion
• 1 medium green bell pepper
• 1 Tbsp ground cumin

Combine all above ingredients in large skillet and cook until meat is almost completely done.   In a large crock-pot stir in the following ingredients:

• 2 cans dark red kidney beans
• 1 can pinto beans
• 1 can black frioles, beans
• 1 can stewed tomato
• 1 large can tomato paste (12oz)
• 2 small cans sliced black olives
• 1 & 1/2 packets of Williams Chili Seasoning (about 1 1/2oz)
• 1 whole bunch of fresh cilantro, chopped
• 1 can Rotel
• 1 bay leaf
• 3 small green onions, chopped
• 2 banana peppers (bell peppers work just as well

Stir all ingredients together and then add the meat form the skillet.  Set crock-pot to high for about the first hour bringing everything up to a boil and then reduce heat to low and let simmer stirring occasionally for another 2 – 4 hours (time may differ depending on your crock-pot).

Note:  YES, this is one of my best chili’s and no I haven’t entered any chili cook-offs to vouch for this recipe.  I can tell you though, that my dear sweet husband made sure to get the “Chili Seasoning” (I think to keep me from making it too hot).  I have made chili in the past that made everyone sweat while they were eating it.  And this one did turn out quit nice if I don’t say so my self.

Make sure to have some home-made cornbread or cheese herb bread to go with this, along with some Frito’s, grated sharp cheddar cheese or pepper jack cheese, sour cream and even some fresh chopped cilantro to garnish the top really adds a VERY nice touch!  And if someone in your house hold needs more “hot” make sure to put some Tabasco on the table and they can just go to town without making everyone else miserable.

Angela’s Awesome Seafood Gumbo

• 1/4 cup plus 2 Tbsp flour
• 12oz oysters undrained
• Vegetable cooking spray
• 2 & 1/3 cups frozen cut okra
• 2 cups chopped onion
• 2 cups diced green bell pepper
• 2 cups diced celery
• 2 large cloves garlic
• 1/2 cup water
• 1/4 cup chopped parsley
• 2 Tbsp lemon juice
• 1/2 tsp oregano
• 1/2 tsp poultry seasoning
• 1/2 tsp thyme
• 1/4 tsp salt
• 1/4 tsp red pepper
• 1/8 tsp cumin
• 1/8 tsp liquid smoke
• 2 – 10 1/2 oz cans chicken broth
• 14 1/2oz whole tomatoes
• 8 oz bottle clam juice
• 1 bay leaf
• 1 lb small shrimp ¾ lb crab-meat
• 5 & 1/2 cups cooked rice

 

Place flour in pan, bake @ 400 degrees for 30 minutes till brown, stirring constantly.

Drain oysters, but reserve liquid, add water to equal 3/4 cup.  Set aside.  Coat large dutch oven with cooking spray place over medium heat, add okra and next 4 ingredients (chopped onion, green bell pepper, celery, garlic).  Cook 12 minutes or until tender.  Stir in flour.  Add reserved oyster juice, water and next 13 ingredients (parsley, lemon juice, oregano, poultry seasoning, thyme, salt, red pepper, cumin, liquid smoke, chicken broth, tomatoes, clam juice, bay leaf).  Bring to boil, stirring constantly.  Reduce heat, simmer uncovered 1 hour.  Add shrimp, oysters and crab-meat.  Cover and simmer 7 minutes.  Discard bay leaf.  Serve over rice.

 

Border Dogs

• 1 can 6 Crescent Rolls, “Big & Flaky” (make sure you get the “Big” ones)
• 6 Ball Park Franks
• 6 large cut pieces of bacon (maple flavored are really good with this)
• 6 squares of American Cheese

First precook the bacon to the point of done but still limp and let cool just enough to handle.  Wrap the hot dog with a slice of cheese, then wrap a strip of bacon around the cheese wrapped hot dog.  Unroll your crescentrolls andwrap around the bacon, cheese wrapped hot dog.  Repeat 5 more times with the rest of the ingredients and place each on a cookie sheet in a 350 degrees oven for abut 13-17 minutes (use the directions on your crescent roll container for cooking time).  Remove from oven once done to a golden brown and let cool for just a minute before serving.  Kids LOVE these – that is kids of all ages around my house.  And we love to eat them with a side of ranch dressing for dipping.  You could use mustard, ketchup or just eat them plain – it’s all good!

Mini Border Dogs

The above recipe could very easily be scaled down to the cocktail weeny size or little Smokey’s for appetizers on game day or any kind of get together for that matter.  Have them pre-made and wrapped in foil and set on top of a warm grill at a tail gate.  Make them easy to grab and munch by serving each with a toothpick.

Home Made Salami

• 5 lbs hamburger meat
• 4 Tbsp curing salt (Morton’s Curing Salt in the blue bag)
• 2 1/2 tsp liquid smoke
• 3 cloves garlic, minced (feel free to add more if you’d like)
• 2 1/2 tsp pepper corns, cracked (or to taste)
• 2 1/2 tsp mustard seed’

Knead all ingredients together.  Put in covered bowl & store in refrigerator.  Knead for 5 minutes everyday and on 4 day form into 2 – 4 balls.  Place on rack or cookie sheet to catch drippings and bake for 9 hours at 160 degree’s.