Ingredients:
1/2 lb. sausage
1/2 lb. ground beef
3/4i cup chopped onion
1/2 minced dove garlic
1112 tsp. parsley flakes
1 (6-oz.) can tomato paste
1⁄2 tsp. leaf basil
112 tsp. salt dash pepper
1 cup creamed cottage cheese
Instructions:
In large skillet, brown meat; drain. Add onion, garlic, parsley, tomato paste and seasonings. Simmer, uncovered, for 5 minutes.
Ingredients:
2 minced garlic cloves
l medium chopped onion
2 T. vegetable oil
2 T. fiour
2 cups chicken stock
l (4-oz.) can diced green chilies
2 cups canned chopped tomatoes, drained (reserve juice)
4 cups shredded l. lonterey Jack cheese
I sliced avocado (garnish) J cup chopped green onion
Instructions:
(garnish) J pint sour cream (garnish) Saute garlic and onion in oil until tender but not brown. Stir in flour and cook for J minute. Add stock and cook until thickened, stirring occasionally. Add chilies and tomatoes. If mixture seems too thic add a little reserved tomato juice. Simmer IO minutes. (lay be cooked to this point and frozen. Thaw and bring to a simmer again to serve.) Preheat oven to 350°. Place a shallow oblong baking pan on a working surface, with the end closest to you slighcly raised. One by one, dip tortillas in sauce and place open in pan. Fill each tortilla with a large spoonful of mixture. Roll, bake, garnish.
Ingredients:
4 Tbsp. chopp onion
1 cup shredded cheddar or llonterey jack cht
1 l up buttermilk
1 cup dkt’d ham or bulk sausage, browned
11nd drained S corn tortillas, cut into quarters jalapeio peppe optional Pul Picte Saul-e (optional)
Instructions:
Preheat oven to 350°. In 12 X 8″ greased dish, line bottotn with tortillas. In bowl, add the beaten eggs and buttermilk and beat again. Add cheese, sausage and onion and mix thoroughly. Pour mixture over tortillas. Bake 35-40 minutes unil firm. Cut into serving squares. Garnish with jaJapeno peppers and serve with a side dish of Pace Picante Sauce.
Ingredients:
6 chi. cken breast halves, boned and skinned
2 tsp. ground cumin
1 tsp. garlic salt
1 Tbsp. vegetable oil
1 cup rinsed and drained canned black beans
1 (8-oz.) can whole kernel com, drained
1/3 cup Pace Picante Sauce
1/4 cup diced red bell pepper
2 Tbsp. chopped cilantro
Instructions:
Sprinkle both sides of chicken with 1 tsp. cumin and the garlic salt. Heat oil in 12″ skillet over medium high heat. Add chicken; cook 2 minutes. In medium bowl, combine beans, com, Picante Sauce, red pepper and remaining 1 tsp. cumin. Tum chicken; spoon bean mixture evenJy over chicken. Reduce heat to medium; cook uncovered 6-7 minutes or until chicken is cooked through. Push bean mixture off chicken into skillet. Transfer chicken to serving platter, using a slotted spoonkeep warm. Cook bean mixture over high heat 2-3 minutes or until thickened. stirring frequently; spoon over chicken. Sprinkle with cilantro and serve with additional Picante Sauce. Makes 6 servings.
Ingredients:
1/3 cup milk;.. cup sugar;.. tsp. nutmeg
1/2. tsp. vanilla;,. cup Triple-Sec (orange flavored liqueur)
12 French bread I-inch bread slices
1/2J cup butter, melted
2 Tbsp. grated orange zest
i1/2 cup pecan pieces
Instructions:
Mix eggs, orange juice, milk, sugar, nutmeg. vanilla and Triple Sec in a medium bowl. Dip each bread slice in the egg mixture, coating each side (do not soak) and place in a single layer on an ungreased 1Ox15 inch jelly roll pan or rimmed cookie sheet. If there is any remaining egg mixture, pour it over the French to ast in the pan. Cover and refrigerate overnight. Preheat ov, en to 400°. Spray a baking pan with nonstick cooking spray. Arrange soaked bread slices in single layer. Drizzle melted butter over bread slices. Sprinkle with orange zest. Top with pecan pieces. Bake for 30-40 minutes, or until golden brown. Serve with syrup.
Ingredients:
1 (8-oz.) carton commercial sollr cream
1/2 cup lemon juice
2 tsp. Worcestershire sauce
2 tsp. celery salt
1 tsp. paprika
2 garlic doves minced
2 tsp. pepper S whole chicken breasts, split salt bread crumbs
1/1 cup margarine melted
1/2acup shortening melted
Instructions:
Combine sour cream, lemon juice, Worcestershire sauce, celery salt, papri garlicand pepper, blend well. Sprinkle chicken with salt, and coat with sour cream mixture. CoYer and refrigerate at least 12 hours. Remove chicken from refrigerator, and coal wilh bread crumbs. Place in a single layer in lightly greased 13 X 9 X 211 baking dish. Combine margarine and shortening; pour half of mixture over chicken. Bake at 350° for45 minutes. Pourremainder of margarine mixture over chicken, and continue to bake 15 minutes. Yields JO servings.
Ingredients:
1 (16-oz.) loaf or French Bread
1/2 cups butter softened
3 large egg. s
1 cup milk
2 tsp. maple syrup
1 Tbsp. vanilla
Instructions:
Cut bread loaf into about ten 3/4.” slices. Spread buner evenly over one cut side of each bread slice. Arrange bread, butter side up, in an ungreased 9 X 13″ baking dish. Whisk together eggs and next 5 ingredi-ents; pour over bread, pressing slices down. Cover and chill 8 hours. Remove bread slices from baking dish and place on two lightly greased baking sheets. Bake uncovered at 350° for 45 minutes. If desired, garnish with a slice of orange, and serve with extra maple syrup on the side.
Ingredients:
8 boneless skinless chicken breast halves (2’/2 lbs.) J can (6 oz.) frozen lemonade concentrate, thawed
1/2 cup honey J tsp. rubbed sage
1/1 tsp. ground must.
a rd
1/2 tsp. dried thyme
1/2 tp. lemon juice
Instructions:
Place chicken breasts in a 13 X 9 X 2″ baking dish coated with nonstick cooking spray. In small bowl. combine remajning ingredients; mi_x wel I. Pour half over the chicken. Bake, uncoveredat 3500 for 20 minutes. Tum chicken; pour remaining sauce on top. Bake 15-20 min-utes longer or until meat juices run clear. Yields 8 servings.
Ingredients:
1 pound bulk mild pork sausage
1;., pound bulk hot pork
2 cups (16 oz.) small-curd cottage cheese
3 cups (12 oz.) shredded
Instructions:
Monterey Jack cheese 1 cup (4 oz.) shredded mozzarella cheese 1⁄2 cup all-purpose ftour 1⁄2 cup butter or margarine melted t tsp. baking powder 2 cups sliced fresh mushrooms 3/4 cup finely chopped onion 1 can (4 oz.) chopped green chilies, drained Grated Panncsan cheese optional Green and sweet red pepper strips, optional ln a large skillet over medium heat, cook sausage untiJ no longer pink; drain. In a large mixing bowl, beat eggs, cheeses, flour, butter and baking powder. Stir in mushrooms, onion, chilies and sausage. Transfer to two greased 9″ round baking dishes (dishes will be full). Sprinkle with Parmesan cheese if desired. Bake at 375° for 33-38 minutes or until a knife inserted near the center comes out dean. Gamish with pepper strips if desired. Yields 2 quiches (6-8 servings each).
Ingredients:
1 (16-oz.) package dried black-eyed peas, rinsed, dr. tined and picked over
4 cups boiling water
4 tsp. chili powder
2 tsp. cumin seeds
2 garlic cloves minced pinch cayenne pepper, or to taste
2 medium l’hopped onio1L4i chopped gn.-en bell pper
1/2to
2 cups chopped rooked turkey breast Tbsp. tomato paste
I (10-oz.) can dr. tined dked tomatoes with reen chlles
Instructions:
grttn onio diced tomatoes, shreddl’CI cheddar cheese, sour cream. In large slow cooker, mix. together first 9 ingredients. Cover and cook on high for I hour. Reduce heat to low and continue cooking. covered, 4 hours or until peas are tt>nder. but not muy. S1ir in tomato paste and tomatoes with chiles. 1ix well. Ser,.-e with optional garnishes. if desired. Makes 11 cups.