Asparagus Al' Jazzmine

1-3 lbs of asparagus
chopped garlic (fresh or jarred)
salt
pepper
onion powder
dried basil
dried celantro
cooking spray
1-2 cookie sheets

Preheat oven to 400. Spray cookie sheet evenly with cooking spray. Line asparagus one by one on the tray. Sprinkle asparagus with all ingredients. Mix evenly together; spray cooking spray over the top. Insert to oven on bottom rack. Bake for about 15 minutes, turning over once or so. Asparagus should be tender and have a dark golden brown color.

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Bacon Turnip Mash

1 large orange turnip (about 2 pounds)
butter
1 dash salt
1 dash ground black pepper
1 dash garlic powder
1/2 pound bacon, fried and crumbled
2 tablespoons bacon grease

1. Peel and cube the turnip. Cook in a saucepan in salted water until very tender. Drain then mash with the butter or margarine, salt, pepper and garlic powder to taste. Set aside.

2. In a skillet fry the bacon until nice and crispy. Remove from the skillet and crumble. Reserve 2 tablespoons of the bacon grease.

3. To the skillet with the 2 tablespoons of bacon grease add the mashed turnip and crumpled bacon. Stir and heat to the desired temperature before serving.

Makes 4 - 5 servings

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Enchiladas de Crema y Aguacate
(Avocado Enchiladas with Cream Sauce)

12 Corn Tortillas
1 cup Sour Cream
1 tsp. Salt
1-2/3 cup Jack Cheese, shredded
1 cup Queso Fresco
1 cup Vegetable or Canola Oil
2 large Avocados, sliced
Salt
Corn Salsa

Directions:
Preheat oven to 350 degrees F. Combine sour cream and salt in a shallow bowl. Stir thoroughly until sour cream is smooth. Set aside. Combine cheeses in a bowl and set aside.

Heat oil in pan over high heat. Dip the tortillas in the oil and fry. Remove tortillas before they stiffen, about 10 seconds. Tortillas should be pliable. Repeat process for remaining tortillas.

Dip the tortillas in sour cream, coating evenly. Stuff each tortilla with 2 avocado slices and 2 Tbs. cheese mixture. Tightly roll up tortillas and place in baking dish, seam side down.

Pour additional sour cream on top of enchiladas. Sprinkle corn salsa and leftover cheese over enchiladas. Bake in oven until heated through, about 15 minutes. Garnish with avocado slices and serve.


Corn Salsa:
2 tsp.Unsalted Butter
2 ears Corn, shucked
1/3 cup Red Onion, diced
1- 7oz. can Tomatillos
1/3 cup Cilantro, chopped
1 Jalapeño Chili, minced
1/4 tsp. Salt

Melt butter in a small saucepan over medium high heat. Sauté corn for 3-4 minutes, until softened. Add remaining ingredients and cook for 2-3 minutes. Remove from heat.

Yield: 8 Servings

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Freezer Succotash

12 ears corn
6 cups lima beans or snap beans
Butter (optional)
Paprika (optional)
Chopped parsley (optional)

Shuck corn and scrub off strings. Boil corn for 5 minutes. When cool enough to handle, cut kernels off cob with a sharp knife, but don't scrape. (To do this easily, stand corn on its end in a wide pan and cut downward with knife.)

Steam beans until tender. Mix hot corn with approximately the same amount of beans. Season with butter, paprika and parsley if desired. Pack into freezer boxes (leaving 1/2 inch headspace) or bags (press out air). Freeze.

To serve, thaw in the refrigerator overnight. Place in a saucepan, cover and warm over low heat until heated through, stirring occasionally.

Makes 7 to 8 pints.

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Fried Sweet Plantains

3 very ripe plantains
2 tablespoons butter
4 tablespoons corn oil

Your plantains need to be black, black, black! They are very ripe and sweet at this point. Peel and bias cut (diagonal) into one-inch thick slices. Heat the oil and butter, sauté the pieces until they are brown, about 3-4 minutes per side.

VARIATION: Some people like to lightly roll the plantains in white or brown sugar before frying (Right, Dad??)

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Fruit Pizza

1 (18 ounce) package refrigerated sugar cookie dough
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package frozen whipped topping, thawed
1 pint strawberries and
assorted fruit: star fruit, peaches, bananas, kiwi, orange slices, blueberries, pineapple, etc.
1/2 cup white sugar
pinch salt
1 tablespoon cornstarch
1/2 cup orange juice
2 tablespoons lemon juice
1/4 cup water
1/2 teaspoon grated orange peel

1 Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool.

2 In a large bowl, soften cream cheese, then fold in the whipped topping. Spread over cooled crust. You can chill for a while at this point, or continue by arranging the fruit.

3 Begin with strawberries, sliced in half. Arrange in a circle around the outside edge. Continue with fruit of your choice, working towards the middle. If bananas are used, dip them in lemon juice so they don't darken. Then make a sauce to spoon over fruit.

4 In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve.

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Fruit Pizza II

1 1/2 ready made Sugar Cookie dough (Pillsbury)
2 pints fresh strawberries
3 kiwi
2 pkg cream cheese (bring to room temperature)
1 cup of confectionery sugar

Spread sugar cookie dough on large pizza pan to within 1" from the edge. Bake at 350 degree's until cookie is golden brown. Let pizza cookie cool completely. Cookie can be made the day before you plan to serve, just make sure you wrap well to preserve freshness. Combine cream cheese and confectionery sugar mix until well blended. This can also be made a day ahead. Before your guests arrive spread the cream cheese mixture on top of the cookie just as if you were icing a cake. Wash and slice strawberries & kiwi. If you are using large strawberries you may want to slice into three slices. Place a row of strawberries and a row of kiwi continue until you reach the center. You can make this with any kind of fresh fruit. This makes an excellent dish to carry to the office for a brunch, shower, or an outdoor cookout. Enjoy and I promise you will be a hit at your next gathering.

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Grandma's Garlic Potatoes

8 medium potatoes -- (8-10)
8 ounces cream cheese -- softened
1 cup sour cream
fresh chives -- if desired
1 head garlic -- roasted
butter
paprika

Heat oven to 350 degrees. In sauce pan, cook potatoes until done; drain. Peel and cut up potatoes. In large mixer bowl, beat cream cheese and sour cream at medium speed until blended. Add hot potatoes, gradually beating until light and fluffy. (If mixture is too stiff, add a little milk.) Add chives and roasted garlic. Spool potatoes into 2 quart casserole. Dot with butter and sprinkle with paprika. Bake for about 1 hour.

TIPS: Casserole can be assembled ahead of serving. Cover; refrigerate.

Bake about 1 1/4 hours.

Can be made with lite cream cheese and lite sour cream, if desired.

Can substitute garlic salt to taste for roasted garlic.

Roasted Garlic Directions; Cut off top of garlic; place on a piece of aluminum foil. Drizzle each bulb with 1/2 tsp. olive oil. Fold foil to seal.

Bake at 375 degrees for 45-50 minutes; cool. Squeeze garlic cloves from bulb.

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Hot Cajun Pickle Chips

Buy a gallon jar of hamburger dill slices (for just a few dollars) as the basis of this easy and delicious condiment. They need 5 days of pickling time before they're ready.

1 gallon hamburger dill pickle slices
5 pounds sugar
1 1/4 oz garlic flakes
2 ounces Tabasco sauce

Drain pickles in a colander for at least 30 minutes, pressing out the juice. In a large bowl, mix together the sugar, garlic flakes and Tabasco sauce. In a wide mouthed gallon jar, tightly pack alternating layers of pickle chips and sugar mixture. Close lid tightly and set aside on counter. Every 24 hours for five days, turn the jar over. Divide into pint jars and seal.

Chill before serving.

Yield: 8 pints

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Mexican Stir Fry

2 Tbs. Italian Dressing (fat-free is fine)
2 Tbs. Fresh Lime Juice
1 lb. Lean Beef Strips (or substitute Chicken, Turkey, or Shrimp)
1 Medium Onion
2 Medium Bell Peppers (green, red, and/or yellow)
1 Medium Tomato
1/2 cup Fresh Cilantro
Tortillas (either whole wheat or corn)
Grated Cheddar Cheese
Salsa

Heat dressing and lime juice together in a large skillet over medium to medium-high heat.

Add meat; cook for 2 or 3 minutes, then remove from skillet and reserve.

Slice the onion and peppers into thin rings; sauté them in the same skillet for 1 or 2 minutes. Meanwhile, chop the tomato and cilantro, then add them to the killet along with the reserved meat. Continue to cook for 1 or 2 minutes.

Warm tortillas as directed on the package.

Serve meat mixture sizzling hot from the pan, ready for diners to garnish with grated cheese and salsa, roll up in the warm tortillas, and enjoy.

Serves 4

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Peach Pickles

3 quarts sugar
2 quarts vinegar
7 2-inch pieces stick cinnamon
2 tablespoons whole cloves
16 pounds (about 11 quarts) peaches, small or medium size

Combine sugar, vinegar, stick cinnamon and cloves. Cloves may be put in a thin cloth bag and removed after cooking, if not desired in packed product. Bring to a boil and let simmer covered, about 30 minutes.

Wash peaches and remove skins. Add peaches to the boiling syrup, enough for 2 or 3 quarts at a time, and heat for about 5 minutes. Pack hot peaches into hot jars. Add 1 piece of stick cinnamon and 2 to 3 whole cloves (if desired) to each jar. Cover with boiling syrup. Adjust jar lids. Process in boiling water bath for 5 minutes. Start to count processing time after water in canner returns to boiling.

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Pickled Peppers

4 large plump red bell peppers
1 large yellow or orange bell pepper
1 or 2 small onions, ends trimmed, then halved vertically
2 garlic cloves
Several sprigs of fresh thyme or oregano, or 2 bay leaves
2 cups white-wine vinegar
2 teaspoons pickling salt or 2 heaping teaspoons kosher salt

Slice the red and yellow peppers into 3/4-inch-wide strips, discarding the seeds and cores. Arrange the pepper strips, onions, garlic, and the herbs attractively in 2 sterilized pint jars. Combine the vinegar and salt with 1 cup of water, dissolve the salt, and pour the mixture over the peppers. Cover and refrigerate the peppers for at least 5 to 6 days.

The peppers keep well for months.

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Jan's Creamy Raspberry Vinaigrette

2/3 Cup olive oil
1/4 Cup flax seed oil (optional)
1/4 Cup balsamic vinegar
1/4 Cup red wine vinegar
1/4 Cup raspberry juice (from a package of frozen raspberries)
2 Tablespoons honey
2 Tablespoons non-fat dry milk
1 clove garlic
1/8 teaspoon freshly ground black pepper

Add all ingredients to a blender. Blend until thoroughly mixed.

Drizzle over a salad of mixed greens and tomatoes, topped with pine nuts and raspberries.

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Raspberry Wine Vinaigrette

3 cups fresh or frozen raspberries
2 (17 oz.) bottles white wine vinegar
1 to 1-1/2 cups sugar

Combine all ingredients in a large saucepan; bring to a boil. Cover; reduce heat and simmer 10 minutes. Pour through a wire mesh strainer, discarding pulp. Pour into decorative jars or bottles. Cover. Store in refrigerator.

Yield: 5 cups (13 cal. per tablespoon - 0% fat)

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Raspberry Vinaigrette

2 teaspoons Raspberry vinegar
1/4 teaspoon Salt
1/2 Cup Orange juice
1/4 teaspoon Freshly ground pepper

Combine all ingredients in a small jar with a tight fitting lid; shake well.

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Root Vegetable Au Gratin

2 teaspoons butter
5 Yukon Gold potatoes -- peeled and sliced
2 large turnips -- peeled and sliced
2 large yellow rutabaga -- peeled and sliced
2 cups heavy cream
4 sage leaves
1/2 cup Parmesan cheese or Gruyere cheese -- grated

Preheat the oven to 375 degrees.

Butter a gratin dish, and arrange layers of potatoes, then turnips and then rutabagas, seasoning between each layer with salt and pepper, and continuing until you reach the top of the gratin dish.

Heat the cream with the sage leaves, and pour over vegetables.

Cover with grated cheese and bake for 40-50 minutes, until vegetables are softened.

Test with a skewer for doneness.

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Rosemary Potato Tart

2 to 2-1/2 pounds baking potatoes, peeled if desired
1 tablespoon olive oil
1-1/2 teaspoons fresh rosemary, minced
1-1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
6 tablespoons butter, melted
1 teaspoon minced garlic

Slice potatoes very thin and place in a large bowl of ice water. Set aside.

Coat the inside of a cast-iron skillet or springform pan with olive oil. Arrange 1/4 of the potato slices, overlapping, to fill bottom of pan. Sprinkle with 1/2 teaspoon rosemary, 1/2 teaspoon salt, 1/8 teaspoon pepper and 2 tablespoons butter. Repeat layers with remaining ingredients, topping the last layer with minced garlic.

Bake in a 450-degree oven for 45 minutes. Loosen sides of tart with a knife and invert onto a platter. Cut into wedges for serving.

SERVES 4 TO 6

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Southern Baked Corn

1 can whole Kernel Corn (with juice)
1 can Mexican Corn (with juice)
1 Box Jiffy Corn Mix
8 oz Sour Cream
1 Stick of Butter (or margarine Not Whipped) Melted
Optional green chili's (chopped & drained) or jalapenos chopped

Mix all together in a 2 quart casserole dish (I spray with Pam first) Back at 350 for 1 hour

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Superb Spinach Pie

1 Pkg. chopped frozen spinach
1 large chopped onion
2 cloves chopped garlic
1 cup grated cheddar cheese
salt & pepper
2oz butter 1 square sheet of frozen puff pastry, thawed.

Cook spinach as per instructions on package. Drain well. Heat butter, add onion and garlic, fry gently until soft. Add spinach. Stir in salt and pepper and grated cheese. Place on a sheet of thawed puff pastry and roll up. Cut a criss-cross design into top of pastry. Brush with a little milk and bake at 400 degrees centigrade for 20 - 30 minutes, or until lightly browned and crisp. Serve with meat or other veggies. Delicious.

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Tomato and Pickled Pepper Salsa

3 medium tomatoes, finely diced
2 scallions, finely chopped
2 pickled jalapeño peppers, finely chopped
1 tablespoon finely choped fresh cilantro
Juice of 1 lime
Salt to taste

In medium bowl, combine all ingredients.

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Trapper's Corn

1 pound pork sausage links
1 yellow onion, chopped
1 can (10 oz.) cream-style corn
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 green chile, roasted, peeled, seeded and chopped
6 eggs
1 tablespoon white wine or water

Fry the sausage links until done, dry on paper toweling and then cut into bite-size pieces. Pour off all but approximately 3 tablespoons of fat from the frying pan, and saute onions until lightly browned. Stir in the corn, pepper, salt and chile.

Beat eggs in a bowl with a wire whisk, add the wine or water and beat again. Stir eggs into the corn mixture, add the sausage pieces, scramble lightly and cook until eggs are set. Great served with hot buttered biscuits or flour tortillas.

Serves 6

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