Cherry Lemon Coffeecake

1 pkg yellow cake mix
1/2 cup (1 stick) cold butter, cut into small pieces
1/4 cup buttermilk
1 egg
1 tsp. vanilla
1 tsp. grated lemon peel
1/2 cup dried cherries or cherry flavored cranberries
1 Tbl. sugar
1/4 cup almond slivers

Preheat oven to 350 degrees. Spray a 9" springform pan with non-stick spray. Pour cake mix into a large bowl. Using your fingers, work butter into the cake mix until well blended. Stir in buttermilk, egg, vanilla and lemon peel. Fold in cherries. Spoon mixture into pan. With moistened hands, pat out the edges. Sprinkle with sugar. Sprinkle with almonds. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove sides. Serves 8-10

Changes - use orange peel instead of lemon. Use raisins instead of cherries. Sprinkle cinnamon over sugar.

Apple Crisp

Ingredients:

7 tart apples, peeled, cored and sliced
4 teaspoons fresh lemon juice
1/2 teaspoon vanilla
1 cup brown sugar
1/2 teaspoon ground cinnamon
1 cup rolled oats
1/2 cup butter, room temperature

Directions:

Preheat oven to 375°F. In a mixing bowl, combine apples, lemon juice, and vanilla. Toss to combine.

Layer sliced apples in a 9 x 12-inch (or approximately the same size) baking pan.

Combine brown sugar, cinnamon, and oatmeal in a bowl. Cut in the butter. Sprinkle sugar mixture over apples.

Bake 45 minutes or until topping looks crunchy and apples are tender. Serves 8. Serve with whipped cream or vanilla ice cream.

Simply Recipes

Applesauce Bread

3 cups plain flour
1 1/2 cups sugar
1 Tbl. baking powder
1 tsp. salt
1 1/2 tsp. baking soda
1 Tbl. pumpkin pie spice
2 cups unsweetened applesauce
2 eggs
1 stick butter, softened
1 cup walnuts, chopped

Preheat oven to 350 degrees. Sift together flour, sugar, baking powder, salt, baking soda and spice. In a large bowl beat eggs, butter and applesauce until well blended. Add flour mixture 1/3 at a time. Stir in nuts. Pour into a tube type pan sprayed with non stick spray. Bake 60 minutes or until a toothpick inserted in the center comes out clean.

The original recipe was sent to me by a friend. I increased the ingredients to make a larger bread. I also changed the spice to pumpkin pie spice because I love the blends and the flavor isn't quite as strong as using straight cinnamon. This "bread" comes out moist, not too sweet, nutty and goes great with a cup of coffee, especially if you toast a slice with just a little butter spread on while hot.

Changes - use chunky applesauce, change the spice.. allspice, cinnamon, apple pie spice or create your own blend. You can also bake your bread in loaf pans or muffin tins. Just remember to adjust your cooking time accordingly.

Black Bean Patties

Black Bean Patties

1 can (15 oz.) black beans, rinsed and drained
1/2 tsp. minced garlic
1/4 tsp. ground cumin
1/8 tsp. salt
1 large egg
1/2 cup Pepper Jack cheese, shredded
1/4 cup chopped red onion
1/4 cup cornmeal

Place 1/2 cups beans, garlic, cumin and salt in a bowl. Partially mash with a fork. Place remaining beans and egg egg into a food process. process 30 seconds or until well combined. add to mashed beans in bowl and stir until combined. Add cheese and onions, stir until combined. Divide into 4 patties. Place cornmeal in shallow dish. Dredge both sides with cornmeal. Heat frying pan sprayed with non-stick spray over medium high heat. Add patties. Cook 3 minutes on each side or until browned.

Changes - this can actually be made with any type of shelled bean. It's great using black eyed peas. I have a recipe in my cookbook Stir, Laugh, Repeat that's called "Georgia Pea Patties." This is a really a spiced up version of that recipe. You can also change the cheese if pepper jack is too hot for your taste. But, if you want it hotter, add a finely chopped hot pepper.

Enter contest now!

Do you like to cook?

For those of you who said yes (and for those of you who like to eat), I'd like to invite you to participate in a recipe contest. All recipes, including diabetic, low carb, etc etc etc, are welcome!

(AND for anyone interested in co-blogging on my recipe blog instead, just e-mail me at cindybauerbooks@yahoo.com and let me know, and I'll be happy to invite you to blog your favorite recipes with me, and recipe expert & author, Martha Cheves!)

Submit your recipes to me at cindybauerbooks@yahoo.com. Put recipe submission in the subject line please!

I will post the winning daily recipe right here and also include each daily winning recipe in my newsletter, Writer's Block!

Bacon Potato Salad

3 pounds small red potatoes

1/2 cup mayonnaise

1/4 cup ranch dressing

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/8 teaspoon garlic powder

6 slices bacon (cooked crisp and crumbled into little pieces)

1/2 cup celery, chopped

1/2 cup sweet onion, chopped

1/4 cup red bell pepper, chopped

1/4 cup green bell pepper, chopped

Salt water and steam or gently boil red potatoes with the skin on. Boil potatoes until they're tender but not mushy. Drain and let cool.

Cut potatoes into 1-inch chunks. Whisk together mayonnaise, ranch dressing, salt, pepper and garlic powder in a large bowl until combined. Add potatoes, bacon, celery, sweet onion and bell peppers. Toss gently until well combined.

Refrigerate potato salad at least 4 hours or overnight for flavors to blend.

Zucchini Nut Bread

Mrs. Parker's Zucchini Nut Bread Recipe

If you've read Chasing Memories, then you'll remember that Mrs. Parker gave Laura her recipe for Zucchini Nut Bread. However, the recipe is not in the book. Mrs. Parker is merely a fictitious character in my book, but I do have that recipe! Tried and true many times over, I will vouch for it from experience.

MRS. PARKER’S ZUCCHINI NUT BREAD

Wet ingredients:

3 eggs (well beaten)

1 cup oil

2 cups sugar

2 cups grated zucchini

1 T vanilla

1 cup chopped nuts (optional)

Dry ingredients:

3 cups flour

1 t baking soda

¼ t salt

¼ t baking powder

1 t cinnamon

Preparing the zucchini:

Peel zucchini, cut off both ends and cut in half, then cut in half again.Using spoon, scrape out all the seeds. Rinse and shred. *note: there is a lot of waste!

Preparing the batter:

Mix the wet ingredients in a large bowl, blending well. Mix the dry ingredients in another large bowl, blending well. Add wet mixture to dry and stir until blended well. *note: you may prefer to use an electric mixer!

Preparing the bread pans:

Lightly grease and flour 3 bread pans.

Fill and bake:

Ladle into bread pans. *note: approximately 5-6 ladles depending on size of pans. Bake at 325 degrees for one hour. Test with toothpick until it comes out clean. Flip out of pans onto wax paper or aluminum foil to cool one hour. Freeze or refrigerate until ready to eat.

Blessings & enjoy!
Cindy

Blue Onion Dip

8-oz. sour cream
2-T dry onion soup mix
1/3-cup blue cheese, crumbled
Vegetables (carrots, celery, zucchini, cauliflower, green pepper strips)

Combine sour cream and soup mix in a bowl. Add blue cheese crumbles and stir. Chill until ready to serve. If mixture is too stiff after chilling, stir in 1 tablespoon milk. Serve with vegetables.

Taco Salsa Dip

1-pkg. taco seasoning mix

1-16oz. jar salsa

1-pound hamburger

1-16oz. can refried beans

1-8 oz. cup sour cream

1-8 oz. pkg. shredded cheddar cheese

Brown and drain the hamburger. Stir in taco seasoning mix, refried beans and salsa. Simmer for 15 minutes.

Spread mixture into 2 pie plates. pour sour cream over top of mixture. Top with cheddar cheese. Bake at 350 degrees for 30 minutes. Serve hot.

Potato Stuffing

2 lbs. potatoes
1/2 cup finely chopped celery
2 tsp. dried sage
2 tsp. dried thyme
1 tsp. dried oregano
1 tsp. dry mustard
1/4 cup minced parsley
6 strips bacon, cooked and crumbled
1/2 cup chopped toasted almonds

Peel and dice potatoes into 1/2" cubes. Boil 5 - 7 minutes in enough salted water to cover by 2". Add chopped celery to boiling potatoes and drain in a colander. In a large bowl mix seasonings and bacon. Add potatoes. Mix lightly. Pour into a baking dish sprayed with non-stick spray. Sprinkle almonds over top. Place under broiler for 2-3 minutes or until potatoes are starting to brown. Serves 6-8

Changes - Top with cheese before adding almonds. Sprinkle French fried onions on top before broiling.

Brown Sugar Cheesecake

1 1/2 cups graham cracker crumbs
1/4 cup (1/2 stick) butter, melted
2 Tbl. brown sugar
1 cups packed brown sugar
4 pkg. (8 oz. each) cream cheese, softened
1 tsp. vanilla
1 cup sour cream
4 eggs

Preheat oven to 325 degrees. Spray a 13 x 9" pan with non-stick spray. Mix crumbs, butter and sugar and press into the bottom of the pan. Bake 10 minutes. Beat cream cheese, sugar and vanilla with a mixer until blended. Add sour cream and mix. Add eggs one at a time mixing on low speed after each until blended. Pour over crust. Bake 60 - 65 minutes. Cool.

You can top this with your favorite topping. I like to drizzle with caramel and sprinkle with crushed toffee candy. It's also good with caramel and chopped nuts.

Sugar Free Cinnamon Rolls

I'm not sure which website this recipe came from, but it was passed on to me by Cindy Jo Greever, www.michellesmama.com, via her friend, Blanche. Thank you ladies!

Makes: 12 each

Total Time: 4 hr

Submitted by: waltdavies1

Category: Breads & Muffins

Sub Category: Biscuits, Rolls & Breadsticks

Ingredients:

1 cup water
2 eggs
4 Tbsp. butter or margarine
4 cups Better for bread flour (use better for bread flour fo better results)
1 tsp. salt
1/4 cup Splenda ® (sugar substitute)
3 tsp. bread machine yeast
Butter and cinnamon to taste

Preparation:

Add all ingredients except butter and cinnamon in order to bread machine. Set machine for dough setting (then take a short nap).

After it rises about 1 hr. 30 min. spread out on floured bread board and roll out to about 1/4 in. thick or 18" by 18" sq.

Spread the rest of the butter from the sq. on the dough.

Sprinkle 1/4 cup Splenda ® on top of butter and cinnamon to taste.

Spread out enough raisins to cover evenly (add walnuts if wanted).

Roll up in tight roll. Cut in 12 equal pieces about 1 to 1 1/8 in.

Spray 12 in. round cake pan with Pam ®. Add dough to pan. Cover and set in warm place to rise (about 1 hr.)

Before cooking sprinkle Splenda on top to add a little flavor. Bake at 375 for 25 minutes or till lightly brown on top.

Remove and put large dish on top then turn over and remove pan. Put in large plastic bag so that they will stay fresh for days.

Eat only one at a time. After cooking you can spread low carb. Philadelphia cream cheese on top.

Notes:
Be sure to use Splenda ® as this really helps get the sugary taste of the regular cinnamon rolls.

Strawberry Breakfast Rolls

1 tube (8 count) refrigerated cinnamon rolls with icing
1 cup sliced frozen strawberries, thawed
1/3 cup strawberry preserves
1/4 cup chopped pecans

Preheat oven to 375 degrees. Spray sixteen 2 1/2" muffin cups with non-stick spray. Cut cinnamon rolls in half crosswise. Press into the bottom and about 1/2" up the sides of each muffin cup. Mix strawberries and preserves. Spoon strawberries into muffin cups. Sprinkle with pecans. Bake 12 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups. Drizzle with icing.

Changes - change flavors by using blueberries, peaches, blackberries, etc. Just make sure the fruit is quick frozen with no excess liquid. If liquid appears after thawing fruit, drain.

Keep Your Peeled Apples White

How many times have you peeled apples, get to the last one and notice that the ones you peeled first have started turning brown? If you are like me, many times. I have the solution. As you peel your apples drop them into a container of apple juice. The acidity of the apple juice keeps the apples from oxidizing and turning brown plus it won't change the flavor like lemon or orange juice can.

Old Fashion Date Nut Bread

1 1/2 cups walnuts, chopped
3 tsp. baking soda
1/2 cup butter, softened (1 stick)
2 tsp. vanilla
2 cups pitted dates, chopped
1 tsp. salt
1 1/2 cups boiling water
4 eggs, slightly beaten
3 cups all purpose flour
2 cups sugar

Preheat oven to 325 degrees. Combine nuts, dates, baking soda and salt into a mixing bowl. Add butter and boiling water. Allow mixture to stand for 15 minutes. Stir. Add eggs and vanilla. Mix flour and sugar together. Add to date mixture. Don't over mix. Pour into a tube pan sprayed with non-stick spray. Bake 1 hr. or until toothpick inserted in the center comes out clean. Cool before removing from pan. For perfect slicing, allow to cool several hours.

Many years ago I would buy date nut bread in a can. I have no idea as to how they actually got it into the can, I can only assume it was baked that way. I've always love it with a nice thick spread of cream cheese. This really brings back my old taste bud memories.

Sometimes Simple is even Better!

CindyJo's Elephant Ears made Simple!

I like to make my own version of elephant ears. I simply fry flour tortilla shells in oil-then immediately sprinkle with cinnamon and sugar when done, they are YUMMY!!!

~

CindyJo's Simple Burritos and Mexican Salad!

Another thing I like to make, which is cheap and quick, is take flour tortillas and add a slice of cheese and microwave for about 30 seconds; then take a can of refried beans and a butter knife and spread some of the refried beans onto the tortilla shell with melted cheese (you can add salsa or sour cream if you like) and then roll it up,and voila - you have just made a bean burrito for about ten cents!! And it only takes a minute at most!!

I also love to take chili and spread it over tortilla chips and add cheese - then microwave a minute, add lettuce and dressing to edges (delicious, healthy and pretty dish and made in less than a minute!!) Of course you can add black olives, tomatoes, peppers or whatever to it to spice it up. :)

Passed on by Cindy Jo Greever. Thanks Cindy!

www.michellesmama.com

Smoky Ribs - All Year Long Rain or Shine

Want ribs all year long, rain or shine? I've found the perfect way to give smoky taste to meats cooked in the oven. Sometimes my best ideas come in the middle of the night while trying to sleep and that's when I came up with the idea for making smoky ribs using liquid smoke. Not on the meat. I've tried that and the flavor is always spotty, too strong or not strong enough. The liquid smoke goes in water. Fill a large roasting pan with about 1/2" of water and add 4-5 tablespoons of liquid smoke. Go ahead and place this in a 275 degree oven. Cover both sides of the ribs with dry rub and place them on the top rack of the roasting pan. Bake for 4-5 hrs. turning once. During the last 30 minutes of cooking brush both sides of the ribs with BBQ sauce.

This is what happens. The water steams keeping the ribs moist and allowing the smoke flavor to go through the meat. These ribs are so tender and juicy and the flavor is great. Try this with other meats such as chicken, other cuts of pork and maybe even a steak.

Elephant Ears

"Crispy cinnamon-sugar fried bread confections!"

Original recipe yield: 15 ears.
Prep Time:15 Minutes
Cook Time:7 Minutes
Ready In:1 Hour
Servings:15 (change)

INGREDIENTS:

1 1/2 cups milk
1 teaspoon salt
2 tablespoons white sugar
3/8 cup shortening
2 tablespoons active dry yeast
4 cups all-purpose flour
1 quart oil for frying
3 tablespoons ground cinnamon
6 tablespoons white sugar

DIRECTIONS:

In small saucepan over medium heat, combine milk, salt, 2 tablespoons sugar and shortening. Heat until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110 degrees F (43 degrees C). Sprinkle in yeast and let sit until foamy.

Transfer mixture to large bowl, and stir in flour to make a dough. Knead until smooth, cover and let rise 30 minutes.

In a large heavy skillet or deep fryer, heat 1 inch of oil to 375 degrees F (190 degrees C).

Roll out 1 to 2 inch balls of dough into thin sheets. Fry sheets 1 to 2 minutes on a side, until puffed and golden. Drain on paper towels.

Combine cinnamon and 6 tablespoons sugar. Sprinkle over warm pastries. Serve.

This recipe was passed on by "Shirley".

Funnel Cakes

"You don't need to wait for the county fair to enjoy delicious old fashioned funnel cakes. You will need a funnel with a 1/2 inch opening that can hold a cup of batter."

Original recipe yield: 3 large cakes.

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Ready In: 20 Minutes

Servings: 8 (change)

INGREDIENTS:

8 cups vegetable oil for frying

1-1/2 cups milk

2 eggs

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

3/4 cup confectioners' sugar

DIRECTIONS:

In a deep-fryer, or heavy skillet, heat oil to 375 degrees F (190 degrees C). In a large bowl, beat milk and eggs together. Combine flour, baking powder, cinnamon and salt. Stir into the egg mixture until smooth. While covering the funnel hole with one hand, pour in 1 cup of batter.

Start from the center in a swirling motion to make a 6 or 7 inch round. Fry on both sides until golden brown. Remove and drain on paper towels. Sprinkle with powdered sugar and serve warm.

This recipe was passed on by "Shirley".

Sicilian Broccoli

1 bag (14 oz.) frozen broccoli florets
2 Tbl. extra-virgin olive oil
1/2 cup diced red onion
1/2 tsp. salt
1/8 tsp. pepper
1/4 oz. Asiago cheese, grated

Fill med. saucepan half full with water. Cover and bring to a boil on high. Add broccoli into boiling water. Boil 3-4 minutes or until desired tenderness, stirring occasionally. Drain broccoli thoroughly. Return saucepan to stove and reduce heat to medium high. Place olive oil in pan swirl to coat. Add onions and garlic. Cook 2-3 minutes to brown. Stir in broccoli until coated with oil. Cook 3-4 more minutes, stirring occasionally until flavors are well blended. Season with salt and pepper. Place in a serving dish and sprinkle with cheese.

Strawberry season is coming up!

Strawberry Muffins:

2-1/2 cups flour

1/2 cup sugar

2 tsp. baking powder

1 tsp. salt

1-1/2 cups buttermilk (no substitutions)

1/3 cup butter, melted

2 eggs, slightly beaten

1 tsp. vanilla

1 pint fresh strawberries, washed, hulled and chopped

Additional sugar for topping

Preheat oven to 400 degrees. Spray muffin tins with non-stick cooking spray or line muffin cups with paper cupcake liners.

In a large bowl, combine flour, sugar, baking powder and salt, stirring well until all ingredients are blended.

In another bowl, whisk together the buttermilk, butter, eggs and vanilla. Make a well in the middle of the dry ingredients and pour the liquid mixture in and add the strawberries. Using a large spoon, gently fold ingredients until moist; do not over mix.

Spoon batter evenly into 12 muffin cups. Sprinkle each muffin with sugar, if desired. Bake for 20-25 minutes.

**********

East Strawberry Cheesecake:

1 graham cracker crust

8 oz. whipped topping

8 oz. cream cheese, softened

1/2 cup sugar

1 tsp. vanilla

1 pint fresh strawberries, washed, hulled and halved

First, cream the cream cheese, gradually adding in the sugar. Add vanilla and whip until fluffy. Fold in whipped topping. Pour into crust. Garnish with fresh strawberries. Refrigerate for 1 hour, until firm.

**********

Strawberry Cake:

1- 18.25 oz. box white cake mix

1 - 3 oz. box strawberry-flavored gelatin

15 oz. of fresh strawberries, washed, hulled, sliced, sugared to your taste and pureed in a blender

4 large eggs

1/2 cup vegetable oil

1/4 cup water

Cream cheese icing

Preheat oven to 350 degrees. Lightly grease two 9-inch round cake pans.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil and water; beat at medium speed with an electric mixer until smooth. pour into prepared pans and bake for 20 minutes or until a tootpick inserted in the center comes out clean. Let cool in pans for 10 minutes. Remove from pans and cool completely on wire racks, then frost and serve.

**********

Strawberry Cobbler:

Filling:

4 cups strawberries, fresh or frozen

1/4 cup plus 1 Tbsp. sugar

2 Tbsp. instant tapioca

1 Tbsp. fresh lemon juice

Topping:

1/2 cup flour
1/2 cup shredded coconut

1/4 cup sugar

1/4 cup chopped walnuts

1/4 tsp. baking powder

Pinch of salt

4 Tbsp. cold, unsalted butter, cut into cubes

Preheat oven to 375 degrees. Butter a 9 x 9-inch baking dish.

In a large bowl, mix together the strawberries, sugar tapioca and lemon juice. Pour into the baking desh.

In a medium-sized bowl, stir together the flour, coconut, sugar, walnuts, baking posder and salt from the topping ingredients. Use a fork to mix in the cubes of butter. Stir the butter into the other ingredients until the mixture looks like coarse crumbs.

Sprinkle the topping over the filling. Bake for 35 to 40 minutes, or until the topping is golden brown and crispy and the filling bubbles. Let cool for at least an hour before serving.

**********

Strawberry Salad:

2 cups pretzels, coarsely crushed

3/4 cup margarine, melted

3 Tbsp. sugar

8 oz. cream cheese, softened

1 cup sugar

2 cups whipped topping

6 oz. strawberry flavored gelatin

2 cups boiling water

10 oz. fresh strawberries

Preheat oven to 400 degrees. Put pretzels, margarine and sugar in a 9 x 13-inch pan. Bake 8 minutes. Remove to cool.

Beat sugar into cream cheese, stir in whipped topping and spread over cooled pretzels.

Mix gelatin, boiling water and strawberries together and set aside 10 minutes. Pour over cheese mixture; chill thoroughly.

**********

Strawberry-Chicken Salad:

4 chicken breasts halves, skinned and boned

1/3 cup raspberry vinaigrette dressing, divided

8 cups mixed salad greens

1 quart strawberries, washed, hulled and sliced

2 pears, washed, seeded and sliced

2 avocados, peeled and sliced

1/2 small sweet onion, diced

1/2 cup pecan halves, toasted

Combine chicken and 1/2 cup raspberry vinaigrette in a large zip-top freezer bag. Seal and chill 1 hours. Remove chicken from marinade, discarding marinade.

Grill, covered with grill lid, over medium-high heat for 4-5 minutes on each side or until done. Let chicken stand 10 minutes; slice.

Place salad greens and remaining ingredients in a large bowl and gently toss. Divide mixture evenly between four serving plates; top with grilled chicken slices. Serve with remaining raspberry vinaigrette dressing.

From www.ruralmissouri.coop/rmrecipes.html

Windmill Burgers

This recipe is for my favorite computer friend Windmill. Windmill, I hope you like this one. It's really tasty.

* 1/2 cup shredded mild Cheddar cheese
* 1 slice bread, crumbled
* 2 tablespoons finely chopped parsley
* 2 tablespoons milk
* 1 1/2 pounds lean ground beef
* 1 small onion, grated
* 2 teaspoons Worcestershire sauce
* 1 1/2 teaspoons salt

Preparation:
In a medium bowl, combine cheese, bread crumbs, parsley, and milk; form into 4 balls. Set aside.

In the same bowl, combine beef, onion, Worcestershire sauce, and salt; divide into 4 portions. Shape each beef portion around a cheese ball, then flatten lightly with hand to make hamburger patties.

Brown on both sides in a large frying pan; cover and cook for about 5 to 10 minutes, until done. Serve on buns with condiments.

Chicken Pot Pie

From Country Living

This comforting dish is filled with mushrooms, carrots, and peas and topped with flaky biscuits.

Nutritional Information (per serving)

Calories - 839
Total Fat - 39.8g
Saturated Fat - 0
Cholesterol - 200mg
Sodium - 761mg
Total Carbohydrate - 45g
Dietary Fiber - 3.8g
Sugars - 0

Protein - 40g
Calcium - 0

John Kernick

Serves: 10
Total Time: 2 hr 20 min
Prep Time: 1 hr 10 min
Oven Temp: 375

Ingredients

· 1 (4- to 4 1/2-pound) chicken
· 12 Foster's Herb Biscuits, uncooked
· 6 tablespoon(s) butter
· 4 carrots, peeled and chopped
· 4 celery ribs, chopped
· 8 ounce(s) fresh button mushrooms, thinly sliced
· 1/4 cup(s) all-purpose flour
· 1 box(es) (10 ounces) frozen green peas
· 1 tablespoon(s) fresh sage, chopped
· Salt and freshly ground pepper, to taste
· 1 egg
· 2 tablespoon(s) milk
·
Directions

Place chicken in a large pot and add enough water to cover by 1 inch. Bring to a boil over medium-high heat. Reduce heat to low and simmer until meat is fully cooked, about 45 minutes.

Meanwhile, prepare biscuits and set aside.

Remove chicken from pot and reserve 5 cups cooking liquid. When chicken is cool enough to handle, pull off meat in large chunks. Set aside.

Preheat oven to 375 degrees F. Melt butter in a large skillet over medium-high heat and add carrots, celery, and mushrooms. Sauté, stirring frequently, about 10 minutes. Add flour and cook, while stirring, until flour is light brown, 3 to 4 minutes. Slowly whisk in reserved cooking liquid and bring to a low boil while whisking. Add peas and sage. Season with salt and pepper, reduce heat, and simmer, stirring occasionally, until thick, 10 to 15 minutes.

Add chicken meat, remove from heat, and transfer mixture into a 9- by 13-inch baking dish. Top with biscuits. Beat egg and milk together and lightly brush over biscuits. Bake potpie until biscuits are golden brown and chicken mixture is bubbling around edges, 25 to 30 minutes.

Serve immediately.

Submitted by V.K. Sansone

Enchilada

Last night I tried my own experiment of enchiladas. I made the mixture of sauce below, and then I heated up a pan of canola oil.

I dipped each corn tortilla in the sauce and then fried them in the pan. Just long enough to soften them up. Repeat on both sides.

Next I added shredded mozarella cheese in the middle and rolled them up.
I garnished them will a little shredded cheese.

I would had added olives if I had some handy:) I got the main ingredients from the link below. I was surprised that it was pretty easy AND pretty tasty. Check out the link below for original recipie.


Enchilada sauce:
1 can of El Pato
1 can of tomato sauce
1 can of cream of chicken soup

Use a whisk to mix.



http://lovinfromtheoven.blogspot.com/2008/01/chicken-enchiladas.html

Shrimp Cocktail

Martha's Shrimp Cocktail

Mix:

32 0z Clamato-Shrimp Tomato cocktail
1/4 of chopped cilantro
1 package of big shrimp(tail on) already cooked (don't forget to remove tail)
1 package of already cooked small shrimp
2 avacados
2 cucumbers
1 jalepeno (raw) finely chopped
salt n pepper

Chill.

You may add another jalepeno and/or 1 can of V8 SPICY for more spice.

ENJOY!!!!