Forgotten Cookies

2 egg whites
3/4 cup sugar
1 cup semi sweet or milk chocolate morsels
1 cup pecans
1 teaspoon vanilla flavor

Preheat oven to 350 degrees. Beat egg whites to foamy soft peaks. Gradually add sugar and beat until stiff peaks. Stir in vanilla, chocolate morsels and pecans. Drop by spoonfuls onto foil-lined cookie sheets. Place in oven, turn oven off and forget cookies overnight.

PASTE RUB FOR BEEF

use on prime ribs, rolled roasts, pot roasts, chuck roasts, steaks, and filet's

1/2 tsp garlic powder
1/2 tsp onion powder
3/4 tsp ground black pepper
2 tsp stone ground (coarse) mustard
1 1/4 tsp salt
2 TBS Olive Oil
2 TBS Balsamic Vinegar
3/4 cup DARK Brown Sugar
(note; add 1 tsp crushed red peppers for a little zing)

mix into a paste, rub into beef extreeeeemly well. Wrap loosely in plastic wrap and let stand in frig 2 hrs to overnight. Cook slow and low to keep it moist and tender. Let stand at least 5 min after removing from heat to stabilize and prepare for cutting. Eat larger than normal portions, as this is one piece of meat you won't want to share. :0)

Soulman's cooked cabbage

1 Head cabbage chopped into 2" cubes
1 lb cooked sausage drained & crumbled
1 lb cooked bacon chopped & drained
Pico de gallo to taste (see recipe below)

Mix all ingredients cook over medium heat till cabbage is tender.

PICO DE GALLO

8-10 Roma tomatoes (seeded)
1/2-1 red onion (to taste)
1 jalapeno pepper (or more to taste)
2 medium cloves garlic
juice of one lime
1 tablespoon olive oil
4 tablespoons chopped fresh cilantro
1 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper

Seed and dice tomatoes. Chop onion, jalapeno and garlic to a fine consistency. To these ingredients, add the fresh cilantro, salt, pepper, olive oil and lime. Mix well.
Cover and refrigerate for at least 3 hours. Best if served the next day.
Serve with tortilla chips, burritos, tacos or any Mexican dish. Delicious. As with any dish, you may add or delete ingredients to suit your personal taste.

Tuna Noodle Casserole by Susan Turner

1 Macaroni & Cheese Mix
1 can Cream of Mushroom Soup
1 large can Tuna
1 small can Peas

Make macaroni & cheese according to directions on box. Drain tuna add to Mac & Cheese.Drain peas well. Add can of cream soup & peas. Heat. Serve.

NOTE-I prefer Velveeta shells & cheese with Cream of Chicken soup.

Spicy Warm Shrimp Cocktail

16 cups water
1/2 cup dry white wine
1 onion cut into eights
2 celery stalks cut into 2" pieces
2 carrots peeled & cut into 2" pieces
1 lemon halved
1/2 tsp black peppercorns
1 1/2 lb uncooked large shrimp-with shells intact
1/4 cup crème fraise or sour cream
1/4 cup mayonnaise
3 TBSP prepared horseradish
2 TBSP ketchup
2 1/2 TBSP fresh chives
1 bay leaf
salt & ground pepper corns
1/4 cup lettuce
lemon wedges
1 1/2 TBSP lemon juice

Combine the water, wine, onion, carrots, celery, lemon halves, bay leaves, & peppercorns in a large pot & bring to a boil high heat. Simmer for 5 min to allow the flavors to blend. Turn off the heat and add the shrimp. Cook just until the pink and are opaque in the center about 2 min. Using a meshed spoon transfer the shrimp from water to a baking sheet and cool. Peel and de-vein the shrimp. Cut all but 8 of the shrimp crosswise into bite-size chunks. Stir the crème fraiche, mayonnaise, horseradishes, ketchup, & 2 TBSP of chives in a medium sauce pan over medium heat until heated through. Mix in the lemon juice. Season the sauce to taste with salt & pepper. Remove the sauce from heat. Add the diced shrimp & until the shrimp are warm. Divide the lettuce among 4 oversized martini. glasses. Using a slotted spoon, spoon the shrimp mixture atop the lettuce in each glass, Place 2 whole shrimp atop each serving and sprinkle with the remaining chives. Garnish with lemon wedges and serve.

Waldorf Salad

3/4 cup raisins
1/2 cup grated raw carrot
1 cup diced red apples
3/4 cup chopped walnuts
1/2 cup celery
1 teaspoon salt
mayonnaise

Let raisins stand 10 min in boiling water to cover. Drain. Combine raisins, carrots ,apple, walnuts, celery, & salt. Chill. Mix with mayonnaise & serve.

NOTE---Mayonnaise and Miracle Whip are not the same. Miracle Whip is sweet.

Tuna Casserole

1 box Mac and Cheese
1 can Tuna
1 can Peas
1 can cream mushroom soup

Make Mac-n-cheese according to directions. Drain tuna. Add to Mac-n-Cheese. Add can of soup. Allow to heat. Heat peas, drain, add to mixture. Serve.

Tomato & Noodles by Minnie Peters

4 cups elbow macaroni noodles (cooked, rinsed, and drained)
1 14.5 oz can diced tomatoes
1 lb bacon chopped and browned (drain on paper towel)

In a large pot combine all ingredients. Heat thoroughly and serve hot.

Thumbprint Cookies by Gina Kane

1 cup butter
1 cup sugar
1 1/2 teaspoon vanilla
2 eggs unbeaten
3 1/2 cups flour
1/4 teaspoon salt

Cream butter, sugar, & vanilla. Add eggs and beat well. Add flour & salt. Mix. refrigerate for 1 hour. Make little balls. With a thimble or your thumb make a hole in the middle. Fill with your favorite jelly or jam. Bake in a 400 degree oven for 10-12 min.

NOTE---Your can also use this as a basic sugar cookie.

Thick & Hearty Chili by Jeff Turner

4 LBS leanest ground Beef/Turkey
2 - 28 OZ cans Chunky Crushed Tomatoes
1 - 11 OZ can Pinto Beans
1 - 32 OZ Tomato Juice
2 Carroll Shelby Texas style Chili mixes, or similar
1 - 16 OZ can Black Beans (color)
1 to 2 TBSP Chile Powder

First start crumble frying your meats. While frying open and drain well the beans. Note; any beans may be used to suit your tastes. In at least a 2 1/2 Gal pot place your tomatoes & tomato juice. Open your Chile Kit. (Most I have found contain 4 packets chile season packet, cayenne pepper packet, white flour, & salt packet. The first thing I do is throw away the flower & salt packet.) Open both chile season & cayenne pepper packets, and stir them plus Chili Powder into your tomato base. Then stir in your well drained beans. After you have browned a drained the ground meat, stir it into your tomato, spice, bean mixture. Simmer this on stovetop, or in large slow cooker (all day for best flavor potential) stirring occasionally. note; you may add water if you want it soupier, or a can of re-fried beans if you want it thicker.

Thai Curry Stir Fry

1 cup chicken broth
1 TBSP soy sauce
2 tsp corn starch
2 tsp curry powder
1/4 tsp crushed red pepper
1 lb boneless pork
1/2 medium onion, cut into slivers
2 cloves garlic, minced
3 cups broccoli floweret's
1 cup grated carrots
1 tsp oil
3 cups hot cooked rice
1/4 cup dry roasted peanuts

Stir together broth, soy sauce, cornstarch, curry powder, & red pepper. Set aside. Trim fat from pork. Thinly slice across the grain into bite size pieces. Set aside. Lightly coat a nonstick wok or large skillet with cooking spray. Heat over medium-high heat. Stir fry onion & garlic for 1 min. Remove from wok. Add broccoli & carrots to wok. Stir fry 2-3 min. or until tender crisp. Remove from wok. Add oil to wok. Stir fry pork, half at a time, for 1-3 min or until no longer pink. Return all pork to wok . Stir broth mixture & add to wok. Cook & stir until broth is boiling & slightly thickened. Return all vegetables to wok & heat through. Serve pork mixture over hot cooked rice. Sprinkle with peanuts.

Thai Beef by Matthew Houser

1-1" boneless beef round steak
1/3 cup soy sauce
1/4 cup lemon juice
2-3 tsp crushed red peppers
6 cloves garlic(minced)
1 TBSP oil
4 green onions cut into 2" pieces
2 carrots sliced thin
1 onion slice
1 red or green pepper sliced
2 tsp corn starch
Oriental rice noodles or rice

Cut steak into 1/8" thick strips and place in a medium bowl. In a bowl combine soy, lemon juice, red peppers, & garlic. Reserve half of liquid. Pour half of liquid over beef. Cover and chill for 30 min. Drain steak and discard the liquid it was in. Stir fry the steak in oil. Remove from skillet. Stir fry vegetables until tender crisp. Wish cornstarch in remaining liquid. Pour on vegetables and stir fry until thickened. Add steak and stir fry until heated. Serve over noodles or rice.

Taco Spread

1-8 oz sour cream
1-8 oz cream cheese
1 pkg taco seasoning
lettuce(chopped)
1 small can black olives (sliced)
1 small jar green olives(sliced)
1 green onion
2 tomato's(chopped)
1 1/2 cups shredded cheddar
nacho chips

Mix together sour cream, cream cheese, & taco seasoning. Spread in a baking style dish and layer all other ingredients. serve with nacho chips.

Mexican Lasagna by Lori Devening

1 1/2 lbs hamburger
1 small onion
1 pkg taco seasoning
1 can stewed tomatoes
1-8 oz can tomatoes sauce
1 small can green chilies
1 carton sour cream
1 box lasagna noodles cooked
1 lb mild cheddar cheese

Brown hamburger with onion. Drain . Add taco mix, tomatoes sauce, stewed tomatoes, chilies & simmer. Layer meat sauce, noodles, meat sauce , cheese, meat sauce, sour cream, meat sauce, ect., ect., ect. Cook@ 350 degrees uncovered for 20 min.

Taco Dip

1-16 oz can refried beans
1 pint sour cream
1 pkg taco seasoning
2-3 avocados mashed
1 tsp lemon juice
2 chopped tomatoes
1 small can black olives
2 cups cheddar cheese
1 bag of nacho chips

Mix sour cream & Taco seasoning. Set aside. Peel & mash avocados. Mix lemon juice with avocados. Set aside. Layer in a 9x9 pan Beans, sour cream, avocados mix, chopped tomatoes, olives, & cheddar cheese. Serve with Nacho chips.

Taco Casserole by Helen Bradshaw

1/2 pound Lean ground beef
1 packet taco seasoning
1(15 1/2 ounce) can dark red kidney beans, rinsed & drain
1(14 1/2 ounce) can diced tomatoes
6 cups cooked white rice
1 cup salsa
1 cup chopped onion
3/4 cup shredded cheddar cheese
cooking spray

Heat oven to 400 degrees. coat a 9x13 baking pan with cooking spray. In a large saucepan, brown & crumble ground beef. Add taco seasoning, beans, tomatoes, & onion. Simmer for 10 min. In a large bowl combine meat and bean mixture with the rice & salsa. Mix well. Place in baking dish. Bake for 20-25 min. Sprinkle chees on top and continue baking for 3-5 min.

Sweet Potato Casserole

3 cups mashed, cooked sweet potato's
1/3 cup packed brown sugar
2 Tablespoons butter
1/3 cup milk
1 teaspoon vanilla extract
2 eggs beaten

TOPPING

1/2 cup packed brown sugar
1/4 cup flour
2 Tablespoons butter

Combine sweet potato's, brown sugar, Butter, milk, vanilla, eggs. Stir well. Pour mixture in a medium size baking dish that has been coated with cooking spray. Set aside. Make topping. Combine brown sugar a& flour in a bowl. Cut in butter until mixture is a coarse texture. Sprinkle over the top of sweet potato mixture. Bake @ 350 degrees for 30 min.

Sweet & Sour Pork by Minnie Peters

1/2 cup chunk pineapple
1/2 cup green pepper
1/2 cup carrots

Deep Fry Batter

1/2 cup flour
1/4 cup corn starch
1 TBSP egg
1 TBSP oil
1/2 cup water less 1 TBSP

1 lb pork

Sauce

3/4 cup sugar
1/3 cup catsup
1 TBSP soy sauce
1 cup water
3 1/2 TBSP corn starch
1/2 cup vinegar

Rice

Clean and cut pepper into thin strips. Clean, slice & par cook carrots. Last 1 min add peppers. Drain. Cut pork into bite size pieces. Coat in deep fry batter. Deep fry till golden brown. Remove and drain. In a sauce pan mix 1/3 cup of water and cornstarch. Add rest of ingredients and heat until thick. Add vegetables Just before serving add pork. Serve over rice.

Stuffed Mushrooms

1 pkg button mushrooms
1/2 cup butter
1/4 cup 4 blend pizza cheese
1/3 cup Italian bread crumbs
salt
pepper

Remove stems from mushrooms. Chop stems. Cook together stems, butter, cheese, bread crumbs, salt, & pepper. Allow to cool. Place mixture in mushroom cap. Bake @ 350 degrees for about 12 min. Serve.

Stuffed Peppers by Lori Devening

4-6 green peppers
2 TBSP butter
1 lb ground beef
1/2 cup onion
1 cup cooked rice
2 beaten eggs
2 slices bread
1/2 tsp salt
1/8 tsp pepper
1/4 tsp celery seed
1/4 tsp dill weed
1/4 tsp Worcestershire sauce
garlic salt
tomato sauce

Remove top of pepper & clean seeds & ribs. Drop in boiling water for 2 min. Set aside to cool(boiling 1st removes the oil that causes many people to get heartburn from peppers). Mix all ingredients except tomato sauce. Stuff this mixture in pepper. Place in baking dish. pour tomato sauce over and around peppers. Bake @ 350 degrees for 45 min. Serve.