APPETIZERS

STUFFED MUSHROOMS

2 dozen medium mushrooms
6 green onions
½ cup chopped pecans
1 clove garlic
3 tbls. butter
2 tbls. flour
¾ cup milk
1 cup bread crumbs
1/8 tsp. cayenne pepper
¼ cup parmesan cheese

Remove stems from mushrooms and chop. Saute onion, stems and garlic in butter.
Add nuts then flour. Add milk. Simmer and stir till thickened. Add cup of breadcrumbs,
cayenne and Parmesan. Stir then stuff inside mushroom caps. Microwave 5 to 7 minutes.

SALSA

3½ cups of (2 14½ oz. cans stewed tomaoes with juice)
1 cup (8oz. can)tomato sauce
1 cup finely chopped onion
1/3 cup chopped green pepper
1/3 cup diced green chilies
1 large crushed garlic clove
1 tbls. chopped fresh cilantro
½ tsp. salt
¼ tsp. pepper

Cut tomato in small pieces. Combine tomato and juice with remaining ingredients.
Chill throughly before serving.
Medium hot salsa-Add ½ tsp. minced jalapeno chilies
Very hot salsa-Add 2 to 3 tsp. minced jalapeno chilies and 10 drops of hot pepper sauce.

EGG DROP SOUP

4 cans chicken broth
3 tbls. cornstarch
½ tsp. sugar
1 tsp. salt
¼ tsp. pepper
2 beaten eggs
chopped green onions

Heat broth to boiling. Make a paste of cornstarch and ¼ cup of water.
Stir cornstarch with sugar, salt and pepper into broth. Heat
to boiling. Reduce heat. Add eggs a small acount at a time, stirring to separate
into shreds. Add green onions.

TORTILLA FINGERS

2 (8oz.)pkgs. cream cheese(softened)
2 bunches green onions(chopped)
1 (4oz.)can chopped ripe olives
1(4oz.) can chopped green chilies
2 dozen(6inch) flour tortillas

Mix cheese, onions, olives and chilies together. Spread mixture on tortillas. Roll up. Chill.
Cut up into bite size pieces. Serve with hot picante sauce.

BEEF JERKY

3/4 cup water
½ cup Worcestershire sauce
1/3 cup liquid smoke(mesquite)
¼ cup soy sauce
4 tsp. salt
3 tsp. pepper
2 tsp. sugar
dash of cayenne pepper
dash of garlic powder
dash of onion powder

Cut meat into strips and marinate in sauce for at least 24 hours, then place strips
if marinated meat over oven racks. Cook at 140 degrees for 8 hours.

BRAISED MUSHROOMS

4 Tbls olive oil
1 to 2 tsp. garlic
2 lbs mushrooms
1/4 cup red wine vinegar
1/4 cup beef broth
1/2 tsp salt
1/8 tsp pepper1/4 tsp oregano, sage or thyme

Saute garlic in olive oil til barely golden. Add mushrooms, stir fry just to mix with oil. Add vineger, deglaze the pan. Add beef broth, salt pepper and herbs. Stir. Lower heat and simmer 20-30 minutes, partly covered.

HONEY BRINE FOR POULTRY

1 gallon water
1 cup kosher salt (I use pickling salt)
1 cup honey
3 bay leaves
1/4 tsp ground cloves
1/2 tsp pickling spice

Mic ingredients and bring to a boil. Allow to cool completely. Pour over chicken and marinate overnight. Rinse thoroughly or it will be too saltly! Grill or bake as desired. Truthfully, I usually just use the salt and water. It is the juiciest and most tender chicken ever!

BACK TO HOME NEXT PAGE
Hosted by www.Geocities.ws

1