PASTA SALAD

1 box of pasta, (penne, corckscrew, macaroni or shells )

2-4  cups mayonaise or more as needed

salt, black pepper, red pepper,

Montreal Steak Seasoning or more according to your taste

1/2 cup Wishbone Red Wine Vinagrette Salad dressing

3 Tbls powdered sugar

1/4 parmesan cheese

8oz  extra sharp cheedar cheese

1 stalk green onion chopped fine

2-3 stalk celery chopped fine

2-3 whole fresh tomatoe chopped small

1 can large pitted black olives chopped or cut in halves



Optional:  green pepper, sarano pepper,


Directions:

Boil pasta until tender, drain and let it cool off. Do not rinse the pasta

Add mayonaise to the pasta, add:  salt, pepper, herb seasoning, dressing, sugar, vegetables, and cheeses.  

Give this a gentle stir.

Store covered in a bowl and place in the  refrigerator overnight

Serve & enjoy

TIPS:

As ingredients for, the sky is the limit for pasta salad.  Here are a few: green peppers, broccoli, red onion, peas, cucumer, artichoke, corn, beans, bacon, shrimp, crab meat, lobster, nuts, seeds, fruit, and meats like, salami and chicken.

Pasta salad can be made with vinagrets and mustards as well.

CHICKEN ENCHILADAS with RED SAUCE

• 2 boneless, skinless chicken breasts, cooked and shredded OR ground beef
• 1/2 a green bell pepper, finely chopped
• 1/2 onion, finely chopped
• 2 Tbsp olive oil
• 1 tsp garlic powder
• salt and pepper to taste
• 2 cups chili gravy (recipe follows)
• 4 flour tortillas
• 1 cup shredded cheddar cheese

Preheat oven to 350. 

Heat olive oil in a skillet over medium heat. Cook the chicken.


Add onion and peppers and cook for about 5 min.  Add salt, pepper, and garlic powder. Remove from pan and set aside. Add some of the chili gravy.  Fill your tortillas and lay them in the casserole and top with cheese and other toppings of your choice. Bake for 20 minutes covered then uncovered for addition 15 min.


 Chili gravy recipe:

•  4 Tbls Oil or Lard
• 3 Tbls  all-purpose flour
• ¼ cup chili powder
• 1 - 8 ounce can tomato sauce
• 1- 6oz can tomato paste
• 2-4 cups  Pork or Chicken Broth
• 1 Tbls Brown Sugar
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
  * You can add more or less broth for desired consistency according to the recipe you are preparing.
  
  
  Directions:
  1.     Heat oil in a large skillet to medium heat. Whisk in flour stirring with a wooden spoon until thickened....Add chili powder.
  2.      Reduce heat to medium and continue to whisk until lightly browned.
  3.     Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, brown sugar, onion powder. and salt.
  4.     Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened.
  5.     Serve immediately, keep in a covered bowl in the refrigerator or freeze.

CABBAGE SLAW

 

 

 

 

 

 

 

 

 

 

• Prep Time: 30 mins 
•  Time in the refrigerator: 1 hour  to overnight

• Servings: 6-8

About This Recipe

"There are about as many coleslaw recipes as there are people. I myself like a variety of coleslaws. I especially like the sweetness of this basic recipe. Even Paula Dean uses it on the Food Network and she adds green peppers.

 

I make one batch of this slaw dressing for the slaw and a second batch to serve on the table for anybody who needs to drizzle more on top of their serving.


 

Ingredients

• 4 green Onion (sometimes I use 6 )
• 2 large Carrot, grated
• 1/2 head Cabbage  

 

• 1/2 cup Mayonnaise
• 1/2 teaspoon Seasoning Salt ( I use Johnny’s)
• 1/4 teaspoon Celery Seed
• 2 tablespoons Powdered Sugar
• 1/4 teaspoon Lemon-Pepper seasoning
• 2 tablespoon  Vinegar ( I use Red  or Malt Vinegar)

1. Cut vegetables.
2. Shred half head of cabbage.
3. Mix cabbage with processed vegetables.
4. In a small bowl, mix mayonnaise, seasoning salt, sugar, lemon-pepper and vinegar together.
5. Mix dressing into vegetables and toss well.
6. Chill for at least 1 hour. Put processed vegetables into serving bowl.
7. Cut 1/2 of the cabbage into chunks and process in food processor being careful not to cut too small.
8. Shred the remaining half head of cabbage.
9. Mix cabbage with processed vegetables.
10. In a small bowl, mix mayonnaise, seasoning salt, pepper, sugar, lemon-pepper and vinegar together.
11. Mix dressing into vegetables and toss well.
12. Chill for at least 1 hour, overnight is even better.
13. Toss again before serving.

Make a second batch of dressing for serving at the table.

 

PECAN DREAM BARS

I make double batch of the recipe below and bake it on a cookie sheet 12x24

Ingredients

• 1/2 cup shortening
• 1/2 cup packed brown sugar
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup quick cooking oats
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 tablespoons all-purpose flour
• 1/2 cup shredded coconut
• 1/2 teaspoon baking powder
• 1/2 cup chopped pecans

Directions

1.     Preheat oven to 350 degrees F (175 degrees C).

2.     Cream the shortening with 1/2 cup of the brown sugar. Add 1 cup of the flour, the salt and the oats and blend. Press into the bottom of one 8x12 inch baking dish. Dbl batch bakes good on a cookie sheet 12x24

3.     Bake at 350 degrees F (175 degrees C) for 15 minutes.

4.     Beat eggs well. Then beat in the 1 cup brown sugar and the vanilla. Stir in the 2 tablespoons flour and baking powder, blending well. Stir in the coconut and pecans. Spread over the top of the baked bottom layer.

5.     Return to oven and bake for an additional 20 minutes at 300 degrees F (150 degrees C). Let cool then cut into 2 inch bars. 

PHILADELPHIA SPINACH DIP

So, you might say, "what's special about this recipe?"  I can tell you this; cream cheese and sour cream and no mayonnaise.

Ingredients:

·         1 pkg. (8 oz.) PHILADELPHIA Cream Cheese Spread, softened

·         1 cup  Sour Cream

·         1 env. (1 oz.) Hidden Valley Ranch dip mix or Knors Vegetable Dip mix

·         1 pkg.  (10 oz.) frozen chopped spinach, thawed, well drained

Optional ingredients:
Red Pepper like Cayenne,  1 can (8 oz.) water chestnuts, bacon, chopped red peppers

How to:
MIX cream cheese spread, sour cream and dressing mix in medium bowl until well blended.
STIR in remaining ingredients; cover. Refrigerate several hours or until chilled.
SERVE with Assorted Cut-up Vegetables, Crackers, Crostini or Chips.

    

BEEF SOUP with MASA DUMPLINGS

This soup is very quick to put together – 45 minutes total. I prepare the  dumplings while the vegetables are getting tender. Top with garnishes… they really make the soup special.

Ingredients

·         2 Tbls Bacon Drippings

·         2   cups  chopped onion

·         2 cups chopped celery

·         8 large garlic cloves

·         2 cups carrots

·         1 cup corn

·         2 cups green beans

·         2 cans diced tomatoes with chili peppers (Rotel)

·         1 can beef broth

·         1 cup salsa

·         Salt

·         ½ (15 oz) can pinto beans, drained and rinsed (optional)

·         4 cups cubed beef roast

·         Water to cover vegetables

Cook your soup in a stock pot over medium-high heat bring to a boil, and then cover, lower heat and simmer for 30 minutes.

Dumplings

·         ¾  cup masa harina

·         ¼ cup flour

·         1 tsp baking soda

·         ¼ tsp baking powder

·         1/4 tsp salt

·         ¼ cup lard

·         ¾ cup buttermilk

·         1 Tbls  Chili sauce

To make dumplings, combine masa harina and other ingredients in a processer.  Add dumplings to soup and cook uncovered for 10 minutes until dumplings float.  Ladle into bowls and top with queso fresco, cilantro, green onions, cabbage, or cheese

BEEF STEW

Ingredients:

• 2 pounds stew beef
• 2 tablespoons vegetable oil
• Flour for dredging
• 2 cups water
• 1 tablespoon Worcestershire sauce
• 2 Tbls tomato ketchup
• 1 clove garlic, peeled
• 1 or 2 bay leaves
• 1 medium onion, sliced
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• ½ tsp cayenne
• 4 large potatoes
• 3 large carrots, sliced
• ½ c peas
• 1-2 green bell peppers
• 1 can stewed tomatoes
• ½ c flour mixed with water to make slurry for thickening

Directions

Dredge meat in flour and brown in hot oil.

Add water to simmer, add  Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika.  

Cover and simmer 1 1/2 hours.

Remove bay leaves and garlic clove.

 Add carrots and potatoes, green bell peppers, peas and tomatoes.  

Cover and cook 45 minutes longer.

To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/2 cup water and  flour to make slurry.  Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly

CLASSIC CHICKEN GUMBO

Ingredients:

·         2 tbsp Vegetable shortening

·         2 tbsp Flour,all-purpose

·         2 Onions,finely chopped

·         1 Green bell pepper,fine chop

·         5 cups Warm chicken broth

·         1 can stewed Tomatoes

·         1/2 lb Okra,cut into 1/4" pieces

·         1 1/2 tbsp File' Gumbo

·         2 Ribs celery,chopped

·         1 tsp Salt

·         1/2 tsp Pepper

·         ½ tsp cayenne pepper

·         1/4 tsp Thyme

·         1 Bay leaf

·         chicken, cooked

·         1 cup Uncooked rice

·         Louisiana Hot Sauce

Preparation:

In large Dutch oven, melt shortening over low heat; add flour and cook, stirring, until brown, about 10 minutes (do not hurry; if flour burns, roux is ruined).

Add onions and bell pepper; cook until onion is translucent, about 5 minutes.

Slowly add warm broth; stir until broth reaches a boil.

Add tomatoes, okra,  celery, salt, file' gumbo, pepper, thyme and bay leaf; bring to a boil.

Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes.

The Rice:

The rice can be prepared separate and served with the Gumbo like a stew over the top or add a serving of rice in the center of the stew. OR you can cook the rice right inside the Gumbo which makes for a thicker hearty serving style.

Serve with Louisiana Hot Sauce available right at the table.