Savory Ratatouille

6 tomatoes
1/4 cup olive oil
1 medium onion flakes -- sliced
2 garlic cloves -- minced
1 tablespoon fresh parsley -- chopped
1 eggplant -- 1-inch slices
2 zucchini -- sliced
1 red bell pepper
3 tablespoons wine vinegar
2 tablespoons fresh parsley -- chopped
black pepper

* Instead of parsley for garnish, use basil or oregano (fresh) if you
prefer. Prepare vegetables before beginning recipe.

Slice onion, cut garlic into slivers or mince, chop parsley, cut
eggplant into 1-inch rounds, cut zucchini into 1/4-inch rounds, seed and chop red pepper.

Blanch tomatoes by placing in boiling water for 10 seconds. Drain,
and when cool enough to handle, peel, seed and chop. Reserve juice from
tomatoes.

1. Heat oil in a deep, heavy saucepan. Add onion, garlic and 1
tablespoon parsley. Saute about 3 minutes or until onion is soft. Add
eggplant, zucchini and red sweet pepper and mix well.
2. Cover pan and simmer over low heat until the vegetables are
tender; about 30-35 minutes. Add tomatoes with the juice, stir well, cover again and simmer 10 minute more.
3. Remove from heat and let stand, covered, for 10 minutes.
4. Add wine vinegar and black pepper to taste. Stir well.

Place into serving dish and garnish with fresh parsley, basil or oregano. Serve warm or at room temperature.

Jeff's Potato Salad With Beer Dressing

6 potatoes
1 teaspoon mustard -- or brown
1 bacon slices
1 tablespoon chopped onions
1 celery stalks -- chopped
2 teaspoons salt
1 tablespoon margarine
2 teaspoons flour
1 tablespoon sugar
1 cup beer
1/2 teaspoon Tabasco sauce
2 tablespoons fresh parsley -- chopped

Boil potatoes until just tender. Peel and slice.

Fry bacon until crisp. Break into small pieces and mix with onion,
celery and salt; set aside. Stir melted butter and flour in a small
saucepan until blended. Add mustard and sugar. Slowly stir in beer and
Tabasco sauce. Bring to a boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve.

GLASS-NOODLE SALAD WITH CHICKEN

4 ounces Mung bean noodles
6 ounces Med shrimp -- shelled and deveined
1 tablespoon Vegetable oil
1 Whole chicken breast -- boned, skinned, chop
Salt
Fresh ground black pepper
1 Red fresh serrano chile -- chopped
1 Green fresh serrano chile -- chopped
3 tablespoons Lime juice
2 tablespoons Nam pla (Thai fish sauce)
1 teaspoon Sugar
3 Shallots -- peeled and thinly sl
1/4 cup Fresh coriander leaves
Lettuce for garnish
Crisp fried shallots (opt.) -- for garnish

COVER NOODLES WITH WATER until soft and pliable, about 15 minutes. Drain. Add noodles to a large pot of boiling water. Reduce to medium heat and cook until noodles are plump and glass-like (2 minutes). For a crunchy texture, just dip them in boiling water for 5 to 10 seconds. Drain and rinse with cold water. Chill. In a large pot of water blanch the shrimp for 5 seconds until they curl and turn pink. Remove and cool. Add oil to a wok or skillet. Add chicken; saute until it loses its pink color. Break into small morsels. Season with salt and pepper to taste. Cool. Mix together chiles, lime juice, nam pla, sugar, shallots and coriander. Add chicken, shrimp and chilled noodles; mix well. Serve over a bed of shredded lettuce. Garnish with crisp fried shallots.

24-Hour Slaw

3/4 cup sugar
1 lg. head cabbage -- shredded/not chopped
2 lg red onions -- thinly sliced
Hot Dressing -- see below

Stir sugar into cabbage. Place half of the cabbage in a large bowl. Cover with onion slices. Top with the remaining cabbage. Pour boiling hot dressing over slowly. Do not stir. Cover and refrigerate at once. Chill 24 hours. Stir well before serving.

HOT DRESSING

1 teaspoon celery seeds 1 1/2 teaspoons salt
1 teaspoon sugar 1 cup cider vinegar
1 teaspoon dry mustard 1 cup oil
Combine celery seeds, sugar, mustard, salt, and vinegar in saucepan.
Bring to a rolling boil. Add oil, stirring,
and return to rolling boil. Makes about two cups.

One Pan Breakfast

One Pan Breakfast

3 sausage links
3 eggs
1/2 spud
1/4 c shredded cheese
3 T milk

Dice sausage links and cook until done, setting aside drippings.
Dice the spud into small hash size pieces, cook in drippings until done (not crispy)and drain. Beat eggs and milk and add to spuds.
Cook to a soft scramble, add cheese and sausage. Cook until cheese is
melted. Serve with cold milk and toast. Serves one.

Vegetarian Chili (No Meat)

Vegetarian Chili (No Meat)

Yield: 4 Servings

2 T oil
2 garlic,chopped
2 onions,chopped
1/4 t cayenne pepper
2 T chili powder
1 t cumin
1 t oregano
1 green pepper,chopped
2 c tomatoes,chopped (can use
-canned -
4 c kidney beans,cooked and
-drained
1 t salt

Heat oil in large saucepan and saute garlic until it begins to color.

Add onion and cook for 3 minutes. Add seasonings and green pepper
and cook for one minute longer.

Add remaining ingredients, adjusting salt if needed. (if you use
canned beans, they are usually salted and you don't need to add
more). Bring to boil, cover and simmer over low heat for 20-30
minutes until thickened.

"Los Venganza Del Almo" Chili

"Los Venganza Del Almo" Chili

Yield: 4 Servings

1 T oregano
2 T paprika
2 T msg (monosodium glutamate)
11 T gebhardt's chili powder
4 T cumin
4 T beef bouillon
1 (instant,crushed)
36 oz old milwaukee beer
2 lb pork,cubed (thick
1 butterfly pork chops)
2 lb chuck beef,cut into cubes
6 lb rump,Ground
4 large onions
1 finely,Chopped
10 cloves garlic
1 finely,Chopped
1/2 c wesson oil (or kidney suet)
1 t mole (powdered)
1 also called mole poblano
1 T sugar
2 t coriander seed (from chinese
1 parsley,cilantro)
1 t louisiana red hot sauce
1 (durkee's)
8 oz tomato sauce
1 T masa harina flour
1 salt,To Taste

In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef
bouillon, beer and 2 cups water. Let simmer.

In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with
Wesson oil or suet. Drain and add to simmering spices. Continue
until all meat is done.

Saute chopped onion and garlic in 1 T. oil or suet. Add to spices
and meat mixture. Add water as needed. Simmer 2 hours. Add mole,
sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min.

Dissolve masa harina flour in warm water to form a paste. Add to
chili. Add salt to taste. Simmer for 30 minutes. Add additional
Louisiana Hot Sauce for hotter taste.

Makes 1 pot.

Upside Down Apple Pecan Pie

Upside Down Apple Pecan Pie

4 T butter
2/3 c pecans
1 lemon,juice
1 T flour
1/2 t salt
2/3 c brown sugar
6 c apples,sliced
1/3 c brown sugar,firmly packed
1 1/4 c white sugar
1/2 t nutmeg
PIE CRUST
2 3/4 c flour
1 1/2 t salt
1 T vinegar
1 c lard
1 egg
water

Cut lard into the flour & salt mixture

Beat one egg in a cup and add 1 TBSP of vinegar & finish up with water to 1/2 cup.

Add egg mixture to the flour mixtue & form into a ball to be rolled out.

In a 9 or 10" pie plate spread evenly butter & brown sugar which have been combined.

Arrange pecan halves in dessign, pressing into the sugar.

Roll out & cover with plain pastry made as above. Trim pastry leaving 1/2" hanging over all around.

Rolled Sugar Cookies

Rolled Sugar Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package yellow cake mix
1/2 cup shortening
1/3 cup butter or margarine -- softened
1 teaspoon vanilla, almond extract or lemon extract
1 egg
White or colored granulated sugar

Heat oven to 375º. Beat half of the cake mix (dry), the shortening,
butter, vanilla and egg in large bowl with electric mixer on medium speed until smooth, or mix with spoon. Stir in remaining cake mix.

Divide dough into 4 equal parts. Roll each part 1/8 inch thick on lightly
floured cloth-covered surface with cloth-covered rolling pin. Cut into
desired shapes; sprinkle with sugar. Place 2 inches apart on ungreased
cookie sheet.

Bake 5 to 7 minutes or until light brown. Cool slightly; remove from
cookie sheet to wire rack.

Banana Bisque

Banana Bisque

Yield: 6 Servings

1/2 lb salt beef
4 c stock
4 c green bananas,chopped &
-boiled
1 c onions,minced
1 t salt
1/2 t pepper
1 c cream

Combine all ingredients. Bring to the boil and simmer until bananas
are pulpy, approximately 30 - 40 minutes. Rub through fine sieve; add
cream. Reheat to blend but do not boil. Serve garnished with parsley
or chives.

Black Pepper Onion Bread

Black Pepper Onion Bread

Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----1-1/2 LB LOAF-----
1 cup Water
1 tablespoon Butter or margarine
1 teaspoon Salt
3 cups Bread flour
3 tablespoons Nonfat dry milk powder
1 tablespoon Sugar
1 1/2 teaspoons Dry minced onions
3/4 teaspoon Fresh ground black pepper -- medium coasrse groun
1/4 teaspoon Garlic powder
2 teaspoons Bread machine yeast
Add ingredients in order given by manufacturer. Basic/white bread setting.
Medium/normal color setting.
NOTE: If using finer grind of pepper, reduce amount to 1/4 tsp for either size
loaf.

Bread Machine Recipe-100% Crunch Bread

100% Crunch Bread
Serving Size : 1 Preparation Time :0:00
Categories : Abm
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----1 POUND LOAF-----
3/4 cup Water -- plus
1 tablespoon Water
2 cups Wheat flour
1 teaspoon Salt
4 teaspoons Honey
4 teaspoons Molasses
2 teaspoons Gluten
4 teaspoons Olive oil
1/2 cup Seeds (any kind)
2 teaspoons Yeast (active dry)
Follow manufacturers directions.
- - - - - - - - - - - - - - - - - -
100% Stone Ground Whole Wheat Bread

Rod's Chili Recipe

Rod's Chili

Yield: 1 Servings

1 3/4 lb chili grind meat
3 sl bacon
1 T cumin seed,roasted and
-ground
1 T new mexican chili powder
-plain
1 T ancho chili powder,plain
1 T california chili powder
-plain
1 t mexican oregano,crushed
1/4 t thyme
1/4 t allspice
1/4 t cilantro,Dried
1 lg onion (chopped fine)
2 stalks celery (chopped fine)
1 cn el paso green chiles (mild)
3 jalapeno chilies,seeded
-chopped fi,ne
1 habanero chili,seeded
-chopped fine
1 lg clove garlic
2 15 oz cn stewed tomatoes
-(pureed i,n a blender)
1 12 oz can beer
1 t beef base
3 t paprika,sweet
1 t coriander powder
1/4 t cayenne pepper
1 shot jim beam bourbon whisky
2 T olive oil
1 masa harisa (corn flour for
-thicken,ing)

Cook bacon and reserve grease for sauting onions and garlic. In a
large chili pot, saute onion and garlic. Remove onions and garlic and
set aside. Add olive oil and cook meat until grey in color, but not
browned. Add onion and garlic back to chili pot. Add dry spices and
cook while stirring for 3 or 4 minutes. Add stewed tomatoes, bacon
bits, chiles, beer, celery, whiskey, beef base. Bring to a boil and
then simmer until done. 3 to 4 hours.

Deep Fryer Italian Zeppole Recipe

Deep Fryer Italian Zeppole

2-1/2 cups all purpose flour
1/8 tsp. salt
2-1/2 cups water
1/2 cup white wine
olive oil
1 Tbs. ground cinnamon
1 cup sugar
Sift flour and salt together in a bowl and set aside. Combine water and wine in a saucepan over medium high heat. Do not boil. When bubbles appear on the bottom of the pan, add flour mixture all at once. Stir constantly with a wooden spoon until dough comes together into a ball. Transfer to a lightly oiled work surface. Pound with a rolling pin about 10 minutes, until smooth. Roll dough into strips about 1/2 inch around. Cut into 8 inch lengths and pinch ends together to make rings. Heat oil in an electric deep fryer to 375°F. Without overcrowding, deep fry 2-3 pieces at a time 3-4 minutes until golden, pricking each one with a skewer as it fries. Drain on absorbent paper. Combine cinnamon and sugar in a bowl. Dip zeppole in sugar mixture while still hot.

"Capitol Punishment" Chili

"Capitol Punishment" Chili

Yield: 4 Servings

1 T oregano
2 T paprika
2 T msg (monosodium glutamate)
9 T chili powder,light
4 T cumin
4 T beef bouillon
1 (instant,crushed)
24 oz old milwaukee beer
2 c water
4 lb chuck,Extra Lean
1 chili grind
2 lb pork,Extra Lean
1 chili grind
1 lb chuck,Extra Lean
1 cut into 1/4 cubes
2 large onions,finely chopped
10 cloves garlic
1 finely,Chopped
1/2 c wesson oil (or kidney suet)
1 t mole (powdered)
1 also called mole poblano
1 T sugar
1 t coriander seed (from chinese
1 parsley,cilantro)
1 t louisiana red hot sauce
1 (durkee's)
8 oz tomato sauce
1 T masa harina flour
1 salt,To Taste

In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef
bouillon, beer and 2 cups water. Let simmer.

In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with
Wesson oil or suet. Drain and add to simmering spices. Continue
until all meat is done.

Saute chopped onion and garlic in 1 T. oil or suet. Add to spices
and meat mixture. Add water as needed. Simmer 2 hours. Add mole,
sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min.

Dissolve masa harina flour in warm water to form a paste. Add to
chili. Add salt to taste. Simmer for 30 minutes. Add additional
Louisiana Hot Sauce for hotter taste.

Makes 1 pot.

Free Recipes

Almond Bars

1 package white cake mix
1/2 cup butter or margarine -- softened
2 eggs
Almond Topping -- (recipe follows)

ALMOND TOPPING
2/3 cup sliced almonds
2/3 cup butter or margarine
1/2 cup sugar
1 tablespoon plus 1 teaspoon all-purpose flour
1 tablespoon milk

Heat oven to 350º. Beat cake mix (dry), butter and eggs with electric
mixer on low speed until dough forms or mix with a spoon. Press in bottom of ungreased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Bake 20 to 25 minutes or until golden brown and crust begins to pull away from sides of pan or until toothpick inserted in center comes out clean.

Immediately spread Topping over crust. Set oven control to broil. Place
pan on middle rack in oven. Broil 2 to 3 minutes or until Topping is
golden brown and bubbly (watch carefully-Topping burns easily). Cool
completely. Cut into 8 rows by 4 rows.

ALMOND TOPPING:

Cook all ingredients in 2-quart saucepan over low heat, stirring
constantly, until sugar is dissolved and mixture thickens slightly.