Posted by admin on 21st March 2010
Creamy Chicken Tacos
8 ounces cream cheese, cubed
1/3 cup milk
1 1/2 cups chopped, cooked chicken
1 (4 ounce) can chopped green chiles, drained
1/2 teaspoon salt
1/4 teaspoon chili powder or ground cumin
10 taco shells
Shredded lettuce
Chopped tomato
Shredded Monterey jack cheese
Combine cream cheese and milk in saucepan; stir over low heat until smooth. Stir in chicken, chiles and seasonings; heat thoroughly, stirring occasionally. Fill taco shells with meat mixture, then lettuce and tomatoes and shredded cheese.
Purity,patience, and preserverance are the three essentials to success, and above all love. — Swami Vivekananda
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Posted by admin on 18th January 2010
Guacamole Salad
Lettuce, torn
8 to 10 cherry tomatoes, halves
1 ripe avocado, cubed
1/2 cup scallions, chopped
Toss gently with the Dressing. Top with 1 cup corn chips.
Dressing
1 ripe avocado
2 tablespoons lemon juice
1/2 cup sour cream
1/3 cup vegetable oil
1 clove garlic, crushed
1/2 teaspoon granulated sugar
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon bottled hot sauce
Blend well in a blender.
Learn to get in touch with the silence within yourself and know that everything in this life has a purpose. — Elizabeth Kubler-Ross
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Posted by admin on 11th December 2009
Sweet Pretzel Nuggets
1 (15 to 18 ounce) package sourdough pretzel nuggets
2/3 cup vegetable oil
1/3 cup granulated sugar
1 to 2 teaspoons ground cinnamon
Place pretzels in a microwave-safe bowl.
In a small bowl, combine oil, sugar and cinnamon; pour over pretzels, then toss to coat. Microwave, uncovered, on HIGH for 2 minutes. Stir. Microwave for 3 to 4 minutes longer, stirring after each minute or until oil is absorbed. Cool to room temperature.
Yields 12 to 16 servings.
Live you life while you have it. Life is a splendid gift - there is nothing small about it. — Florence Nightingale
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Posted by admin on 6th December 2009
Potato Chips
2 pounds potatoes
1/4 cup vegetable oil
1/4 cup assorted seasonings:
salt, onion salt, garlic powder,
hot chili powder, grated Parmesan cheese
Preheat oven to 450 degrees F.
Scrub potatoes and slice as thin as you can, or slice with a food processor.
Oil a large cookie sheet and spread slices out in a single layer. Brush tops of potatoes with vegetable oil. Bake for 8 to 10 minutes or until potatoes are golden brown.
Pour 1/4 cup of the seasoning of your choice into a clean paper bag and place chips, while still warm, in the bag and shake gently.
The goal of every married couple, indeed, every Christian home, should be to make Christ the Head, the Counselor and the Guide. — Paul Sadler
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Posted by admin on 25th October 2009
Wing Dings
These are a Texas specialty!
1 cup beer
1/4 cup unsulphured dark molasses
1/4 cup creamy peanut butter
1/4 cup Worcestershire sauce
1 1/2 tablespoons chili powder
Juice of 1 medium lime
1/2 teaspoon dry mustard
1/4 teaspoon aniseed, toasted and ground
1/4 teaspoon salt
1 1/2 dozen chicken wings
Preheat oven to 350 degrees F.
Grease a large baking pan or dish. Combine everything except the wings in a large, heavy pan. Simmer them over medium heat 15 to 20 minutes, until they have reduced to a thick sauce.
While the sauce simmers, prepare the chicken wings. With a butcher knife, remove the wing tips, then cut each wing in half at the joint. Add the wings to the sauce, and stir to coat them. Ladle the wings and the sauce into the baking dish. Bake for 25 minutes, then stir the wings in the sauce.
Turn the heat up to 425 degrees F and bake an additional 10 minutes, or until the sauce glazes the sings. Serve the wings hot with a ranch dressing, if desired.
If your friend is already dead, and being eaten by vultures, I think its okay to feed some bits of your friend to one of the vultures, to teach him to do some tricks. But ONLY if you
e serious about adopting the vulture. — Jack Handey Deep Thoughts
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Posted by admin on 11th October 2009
Banana Curry Dip
1 cup mashed bananas (3 medium)
1 (8 ounce) container plain yogurt
2 teaspoons minced onion
1 teaspoon curry powder
1/4 teaspoon salt
1 pineapple, peeled and cut into spears
1 cucumber, cut into slices
1 pound cooked shrimp
Combine bananas, yogurt, onion, curry powder and salt in small bowl. Chill at least 1 hour.
Serve with pineapple, cucumber and shrimp.
Yields 1 2/3 cups dip.
The body is an instrument, the mind its function, the witness and reward of its operation. — George Santayana
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Posted by admin on 11th October 2009
Provolone-Ham Celery Stuffing
Yield: 15 servings
1 cup provolone cheese, grated or shredded
2 tablespoons butter, softened
1/4 cup minced ham
Dash of Worcestershire Sauce
Blend all ingredients and pile lightly in celery. Makes enough to fill 15 to 20 cut sections of celery.
Per Serving: 48 Cal (76% from Fat, 23% from Protein, 2% from Carb); 3 g Protein; 4 g Tot Fat; 0 g Carb; 0 g Fiber; 67 mg Calcium; 0 mg Iron; 118 mg Sodium; 11 mg Cholesterol
I have learned to use the word impossible with the greatest caution. — Hal Borland
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Posted by admin on 1st August 2009
Turkey Wraps with Chipotle Mayonnaise
Posted by Chyrel at recipegoldmine.com 11/23/2001 2:48 pm
1/2 cup mayonnaise
2 tablespoons chopped cilantro
1 sliced green onion
1 tablespoon chipotle in adobo
1/2 teaspoon salt
4 (10-inch) tortillas
12 very thin slices roasted turkey (deli turkey will do)
12 romaine lettuce leaves rolled or 1 cup iceberg
lettuce, thinly shredded
Combine mayonnaise with cilantro, onions, chipotle and salt. Spread on tortillas, top with turkey slices and lettuce. Roll up tortillas and cut in thirds.
There is no point at which you can say, Well, Im successful now. I might as well take a nap. — Carrie
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Posted by admin on 19th July 2009
White Clam Sauce
1/2 cup Watkins Mushroom Soup Base
2 (6.5 ounce) cans minced clams (drain and reserve liquid)
Water
1 cup milk
1 1/2 teaspoons Watkins Onion Flakes
1 1/2 teaspoons Watkins Garlic Flakes
1 teaspoon Watkins Parsley
1/2 teaspoon Watkins Oregano (more if desired)
Watkins Black or Italian Pepper (to taste
Place mushroom soup base in medium saucepan. Add water to reserved clam liquid to make 2 cups. Stir into mushroom soup along with milk, onion and garlic flakes, parsley, and oregano. Bring to a boil over medium heat, stirring constantly. Stir in clams, heat through. Add pepper to taste.
Serve over hot cooked linguine or vermicelli pasta.
Makes 6 servings.
J.F.K.–The Man and the Airport — Unknown
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Posted by admin on 29th May 2009
Elegant Crabmeat Balls
Yield: 4 servings
2 (6-7 ounce) cans crabmeat
1 cup pork rinds, crushed
3 tablespoons sherry
1 tablespoon lemon juice
1 tablespoon grated onion
1 teaspoon dry mustard
1/2 teaspoon salt
1 dash pepper
1 package bacon, cut into halves
Drain and flake crabmeat; combine remaining ingredients except bacon. Mix well. Shape into walnut sized balls. Wrap in bacon half; secure with wooden picks. Broil under medium heat until bacon is crisp, approximately 10 minutes, turning to brown evenly. Garnish with parsley and lemon. Makes approximately 2 dozen.
Per Serving: 94 Cal (22% from Fat, 69% from Protein, 10% from Carb); 14 g Protein; 2 g Tot Fat; 2 g Carb; 0 g Fiber; 42 mg Calcium; 1 mg Iron; 1039 mg Sodium; 37 mg Cholesterol
Skepticism, like chastity, should not be relinquished too readily. — George Santayana
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