Chimichangas with rice and refried beans

Next to green chili with pork, this is my favorite Mexican dish.






1 lb Lean beef or venison
1 tsp Salt
1/4 tsp Pepper
1/4 tsp Garlic powder
4 Tomatoes
1 1/2 tsp lard
1/2 onion chopped
1/2 bell pepper chopped
1 1/2 tsp Flour
1/2 c canned whole green Chiles
4 fl Tortillas
Oil for deep frying
Red chile sauce or salsa
1 c Jack or Colby cheese, shredded
1 c Sour cream
8 Black olives
1/4 c Green onion, chopped
1 tb Whipping cream
Guacamole
2 cups Shredded lettuce

Cut the beef into 4 pieces. Place in a 5 to 6-quart pan and add water tocover. Bring to a boil; skim the foam from the surface. Add the salt,pepper, and garlic. Simmer until tender, approximately 1-1/2 to 2 hours. Drain the beef, reserving 1/2 cup of the broth.

When the meat is cool, coarsely Shred in a food processor. Chop 2 of the tomatoes. Melt the shortening in a pan over medium heat. Add the onion and bell pepper and sauté until tender. Add the flour, whisking until no lumps remain, and cook 2 minutes. Add the shredded beef, reserved broth, chopped tomatoes, and whole chilies. Simmer 15 minutes.

Place about 1/2 cup of the meat mixture in a line down the center of each tortilla. Fold both ends over 1 inch to 2 inch; fold one side over the other and roll up in a neat package. Secure with a toothpick. Deep fry in very hot oil 400'F until crisp and well browned. Drain on paper towels.

Preheat the broiler. Place the chimichangas on an ovenproof plate or in a baking pan. Spoon red chili sauce over liberally. Sprinkle with grated cheese and green onion. Place under the broiler until the cheese melts.Combine the sour cream and the whipping cream. Slice the remaining 2 tomatos. Top the chimichangas with the sour cream mixture and Guacamole. Garnish with shredded lettuce, diced tomato, guacamole and olives.

Serve with rice and refried beans.

Mexican Rice

This is the perfect rice side dish for the chimichangas.

1 cup uncooked rice -- your choice
2 cups cold water
2 cloves garlic, minced or crushed
Olive oil
1/2 Onion Coarsely chopped
1 Small roma tomato, chopped into about 4 pieces
Hot pepper of your choice, sliced lengthwise
3 TBS Tomato sauce
1 tsp cumin powder
1 TBS chicken bouillon (1 cube in the cooking water)
Salt, to taste

Put a little olive oil (1-2 Tbs.) into a medium-sized pot and heat to a medium temperature, add the rice, uncooked, and brown in the oil. Make sure all the rice is lightly coated with the oil. You do not have to stir the rice around very much at first while browning, but as the rice becomes browner stir it around to make sure it all browns evenly and doesn't burn. It will turn brown, but it's not burning unless it's turning dark/black. Towards the end of the browning, add the garlic so that it is sauteed/browned.

Next, dump the water on the rice (it will steam up) and add the remaining ingredients. Stir well and cover (with a small air escape). Reduce heat to medium-low to medium, and let cook for 20-30 minutes. (Cooking time and temperature varies with your stove. Check after 20 minutes to make sure you don't burn it. The essential rule of this recipe is "Do Not Peek" while the rice is cooking.

When it is ready, all the water will be absorbed, the rice will fluff, and each grain will be "split open" because of the browning. It should be dry, not saucy. You can adjust the spices/peppers to your taste. The recipe can be changed by keeping with the 1 cup rice/2 cups water ratio, and adjusting remaining ingredients.

Just before serving, add green enchilada sauce to the rice and stir in.

BBQ Sauce for beef, pork or venison©

After experimenting and testing BBQ sauce recipes for a number of years, we found that this recipe is the best all-around BBQ sauce for beef, pork, and venison. With the wonderful subtle taste of juniper from the gin and the added juniper berries, this sauce is a real treat, it will tenderize an old army boot, and the toughest cuts of meat. If you have a REAL tough cut of beef - like a shoulder or arm, add the gin and vermouth at the very end when the sauce has thickened and further simmer for only 5-minutes.




2 Finely chopped onions
6 TBS Butter or bacon fat
1 Cup Ketchup
½ Cup Vinegar
5 TBS Brown Sugar
1 6-Oz. Can Tomato Paste
1 Cup Water
Dash of Cinnamon
2 TBS Sweet Vermouth
3 TBS Mustard
6 TBS Worcester Sauce
Ground black Pepper
4-5 Dashes Angostura Bitters
½ Cup Gin
Hickory Salt to taste
4 Dashes Tabasco Sauce
3 TBS Molasses
2 Juniper Berries

Melt butter. Sautee onions in butter until very soft. Add remaining ingredients and stir/mix well. Simmer on low heat until sauce thickens.

Thinly slice meat while still partially frozen. Cook in sauce until it nearly falls apart. Serve on Kaiser Rolls. (Recipe posted here)

Side dishes that go well are cole slaw, potato salad, macaroni salad, potato chips, 10-bean salad or whatever suits your fancy

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Chicken Khorma

This is one of many meals that are served in the Muslim world on Eid, the festive holiday that breaks the year's 30-day Ramadan fast; a time when the faithful abstain from food, drink, and ALL other worldly pleasures. Food never tastes better than when you're hungry, and this particular dish is no exception. It is deliciously flavorful, easy to make, and very tasty.


1 whole chicken, cut up in small pieces, skinned (2 1/2 pounds) (*)
1/2 cup fried onions
3/4 cup plain yogurt
2 teaspoons ginger paste (gingerroot peeled, chopped and crushed)
2 teaspoons garlic paste (garlic cloves peeled, chopped and crushed)
5 cloves
4 cardamom seeds
1 1/2 sticks cinnamon
2 or 3 bay leaves
1 heaping teaspoon coriander powder
1/2 to 3/4 teaspoon cayenne pepper
1 1/2 teaspoons salt
1/2 cup oil

Heat oil in 12-quart pan; add cloves, cardamom, cinnamon sticks and bay leaves. Immediately add chicken, ginger and garlic pastes, and cook uncovered on medium heat for 5 minutes, stirring constantly.

Add coriander powder, cayenne pepper and salt, and cook for another 10 minutes, uncovered. Puree fried onions and yogurt in blender or food processor with 1 cup water. Add to chicken. Cover and cook for 5 to 10 minutes until chicken is tender.

This recipe is wonderful served over steamed Jasmine rice or egg noodles.

(*) In lieu of a whole cut up chicken, you can use drumettes or halved-boneless thighs. This way, there's no fighting to get individually selected parts, and everyone is a winner. :-) Be sure to remove the skin on whatever cuts of chicken you decide on.

German Apple Cake © King Arthur Company

This recipe has been authorized to post here by the gracious permission of the King Arthur Company, in Norwich, Vermont. http://www.kingarthurflour.com/
It is one of the best cakes I've ever had. With a large scoop of ice cream, or a HUGE dollop of whipped cream, you will never forget the wonderful flavor and texture.

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Ingredients:

Apple filling

2-3 large apples cored and peeled- Granny Smiths are great
lemon juice (optional, to sprinkle over apples)
5 TBS sugar
2 tsp. cinnamon

Batter

3 cups unbleached All Purpose flour
1 TBS baking powder
1 tsp salt
1 cup vegetable or canola oil
2 c sugar
4 eggs
¼ c apple juice (On this baking, I used pineapple juice and have used V-8 Splash in the past. Mmmmmmmmm!)
2-1/2 tsp vanilla

Preheat oven to 350.

Filling:

The filling is made before the batter because it’s layered into the cake. Peel and core apples. Cut them in quarters and then again in about ¼” chunks. You can sprinkle them with lemon juice to keep them from turning brown. Mix the apples, sugar and cinnamon together and set aside.

Batter:

Mix the flour, baking powder and salt together in a large mixing bowl. In another bowl, beat the oil and sugar on high speed for 2 or 3 minutes until it’s creamy.

In a separate small bowl (or a large mixing cup) beat the eggs until light. Add the juice and the vanilla, mix well and add it to the sugar and oil, beating thoroughly. Add the liquid ingredients to the dry ingredients and gently fold together.

Assembling & Baking:

A tube tube pan works very well here. The cake rises quite a bit, so you'll need something fairly tall. You could also use a bundt cake pan.

Butter the pan then powder with a coating of confectioner’s sugar. Pour one-third of the batter into the pan, then add a thick layer of apples and sprinkle generously with the cinnamon sugar; repeat process, ending with batter - sprinkled with additional cinnamon sugar. Bake for about 50-55 minutes, or until a skewer or wooden toothpick comes out clean. (1)

The cake should be completely cooled before cutting into it, otherwise it may fall apart. Dust with additional powdered sugar.

(1) Depending on the amount of moisture in the apples, baking could take up to 70-minutes. If not done after 55-minutes, reduce heat to 325F. and continue baking until skewer comes out clean. Check in 5-minute intervals.

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Callaloo and Shark 'n Bake

After having been on a consulting and training assignment for a month in Trinidad and Tobago a few years ago, the typical ‘soup and sandwich’ that we’re all so familiar with took on an entirely new meaning. Callaloo – a spinach-type soup and mainstay in the Caribbean, combined with ‘shark and bake’ served together, is hard to top. They take minimal time to prepare and I guarantee, once you’ve had them, they will become a regular meal in your household. Below are listed recipes for both.
Shark-and-Bake

This specialty is served by many fine restaurants and roadside vendors throughout the island. It is a T&T version of fish and chips. It's relatively easy to duplicate at home, and if shark is not available, substitute halibut or swordfish.

Yield: 2 to 4 servings

Ingredients:

Juice from 1 lime
1 pound shark meat, cut into pieces about 3 or 4 inches long and 1 inch wide
1 teaspoon minced garlic
2 tablespoons minced chives or green onion tops
1 teaspoon minced fresh thyme
1 teaspoon salt
2 cups flour seasoned with salt and pepper
Vegetable oil for frying

Preparation:

Sprinkle the lime juice over the shark meat and let sit for 5 minutes. Combine the garlic, chives, thyme, and salt and mix well. Rinse the shark with water and dip the pieces first in the spicy mixture and then in the flour, coating them well. Fry the shark, a few pieces at a time, in the hot oil, turning often, for about 12 minutes. Drain on paper towels and serve wrapped in bakes. Sprinkle the shark-and-bake with your favorite hot sauce.

Variation:

The shark can be marinated for 2 hours in a mixture of lime juice, onion, garlic, thyme, and minced Habanero or jalapeno pepper.

Bake:

This is the bread that is served with shark to make the famous Maracas Bay shark and bake. The bakes are simple and quick to prepare. Yield: 4 to 6 bakes

Ingredients:

2 cups flour
2 teaspoons baking powder
1 teaspoon salt
½ cup butter
1 teaspoon sugar
Water
Vegetable oil for frying

Preparation:

Sift together the flour, baking powder, and salt. Add the shortening and sugar, and mix with a fork. Add enough water to make a dough and knead gently. Cut the dough into 4 to 6 pieces (depending on how large you want the bakes to be) and roll each piece into a ball. Let stand for a few minutes.

Flatten the balls of dough until they are about ¼ inch thick, and fry in hot oil until they are brown. Remove and drain on paper towels. Kind of like a pita bread.

Callaloo:

This remarkable, bright green soup is often called "the national dish of T&T." It features callaloo (taro leaves or dasheen), but spinach is an excellent substitute. Yield: 8 to 10 servings

Ingredients:

3 bundles callaloo or 3 bunches fresh spinach, washed, tough ribs removed, coarsely chopped
4 cups coconut milk
2 cups milk
2 cloves garlic, minced
2 medium onions, chopped
1 bunch scallions, chopped
¼ pound pumpkin or Hubbard squash, peeled and coarsely chopped
¼ pound butter or margarine
salt and pepper to taste

Preparation:

In a stockpot or soup pot, combine all the ingredients and boil for 4 minutes. Reduce the heat and simmer for 40 minutes. If too thick, add more coconut milk. Remove from the heat, cool, and puree in a blender in small batches. Reheat the soup and serve.

NOTE: If you can get 2-3 medium to large live crabs, clean them, soak briefly in lime juice, and add them to the soup at the beginning. Now you have shark and crab. Makes for a very delicious and filling meal.

Corned Beef Hash

With St. Patrick's Day is here, many households will have scads of corned beef left over. It's hard to beat a corned beef sandwich on deli rye. But there is always corned beef hash which make a wonderful breakfast or brunch with a few poached or fried eggs on top.

1 – 2 Lbs Finely Shredded/chopped corned beef
1 - 2 Lbs quarter inch diced, cooked potato
1-2 TBS Chopped Parsley
½ Cup finely shredded onion
½ garlic bud shredded
¼ Cup melted butter
Salt and Pepper to taste


Just mix the meat, potatoes, parsley and melted butter in a bowl – taste it – and add salt and pepper. Put a generous amount of butter or bacon fat in a skillet and get it hot over medium-high heat (or high-medium heat if you prefer) and add the hash. You can add a little oil to the butter if you are scared of burnt butter. Fry it until it’s nice and browned on the bottom and crispy around the edges. Don’t pester it! If you keep moving it around and fooling with it - it will not brown properly. you can either cook it in one big batch or form it into patties. When it’s browned and crisped to your liking turn it and do the other side. Top it with a couple of poached or fried eggs and you have a world class breakfast.

This is best if all ingredients are combined, then put through a grinder WITH THE COURSE setting. .

Lemon Muffins

A new twist to muffins, and they are really a tangy treat.

Ingredients:

2 cups self-rising flour
¼ cup sugar
¼ tsp salt
1/3 cup Grated rind ½ lemon
1/3 cup presoaked golden raisins (optional)
1 cup orange juice
lemon-infused avocado oil
1 egg

Procedure:

Mix flour, sugar and salt in large mixing bowl. Into another bowl, whisk: Lemon rind, orange juice, egg and oil. Add the liquid, mix into the dry ingredients, folding gently until flour is damp. Be careful not to over-mix.

Oil a 12-muffin tray and spoon in the mixture. You can also use Texas Muffin Tins (6) Bake at 425 F. for 10-to-12 minutes.

Coconut Shrimp with Plum Sauce

Shrimp are always good. This recipe can serve as an appetizer or a main meal.






Ingredients:

1 pound large shrimp
1 egg
1/2 cup milk
1/2 cup of flour or tempura batter mix
4 cups of shredded coconut

Preparation:

Peel and devein the shrimp leaving the tails. Combine milk and egg in a bowl and whip until well blended. Place the flour on a small plate. Place the shredded coconut on a larger plate.

Dip the shrimp into the egg/milk. Next flour the shrimp. Dip in the egg/milk. Place in the shredded coconut and press the coconut onto the shrimp on both sides. Method 1: Heat a deep pan with enough oil to completely submerse the shrimp. Fry until golden brown.

Method 2:

Heat the oven to 350 and place shrimp on a well oiled pan and bake until golden brown usually about 3-4 minutes. Remove from the heat and drizzle with Plum sauce. You can find Plum Sauce in the Oriental or Ethnic food section of your grocery store

Coconut Shrimp

This can be served as either an appetizer or a full meal.

Ingredients:

2 lbs. jumbo shrimp or prawns deveined, boiled and cooled
1 cup evaporated milk
2 eggs
1 loaf unseasoned bread crumbs
1/2 cup sweetened, shredded coconut
1 tsp seasoning salt
1 1/2 tsp Shrimp/seafood seasoning
Peanut Oil to cover shrimp half way up in pan

Directions:

Add seasoning salt to bread crumbs and set aside for a few hours. Beat eggs well in a small bowl. Combine bread crumbs and coconut in a mixing bowl. Place shrimp in evaporated milk, then beaten eggs, then crumb, egg mixture a second time, then coconut mixture.

Fry until golden brown. Cooking time: about 20 minutes. Serve immediately over your favorite rice.

Baked Stuffed Clams for a Party

Having been born and raised in New England on the coast of Connecticut, baked stuffed clams were nearly an every weekend part of a party meal.



Ingredients:

50 Large clams (Quahogs or cherrystones are best)
3 Lbs butter
2 ½ Loaves of stale bread broken into cubes or crumbs
4-6 finely diced onions
½ cup diced pimentos
1 1/2 tsp paprika
¼ cup parsley flakesor freshly chopped Italian parsley
1 TBS McCormick Seafood Seasoning
1/3 Cup Dry Vermouth
4 eggs

Steam clams for 30-minutes; clean and dice. Simmer butter, onion, parsley, and seasoning for 15-minutes. Pour over bread and chopped clams in a separate large bowl. Add eggs, paprika, vermouth and pimento. Blend thoroughly and stuff into half-shells leveling to the top of each shell. Bake for 25-30 minutes or until butter starts to ooze out and the crust is a light brown. Be SURE to use a pan with sides so the butter won’t get all over the oven.

These can be frozen and reheated.

For a smaller quantity to feed 6, (four halves each) use the following:

12 Large Clams
3 Sticks butter
2/3 Loaf of stale bread
1 ½ diced onion
1 Egg
2 TBS parsley flakes
1 tsp seafood seasoning
1/8 cup diced pimento
½ tsp paprika

Follow the same baking instructions

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Raspberry-Toasted Coconut Muffins©

Ingredients:

1/2 cup (1 stick) butter at room temperature
1 cup sugar
2 eggs
1 teaspoon Malibu White Rum with Coconut•
2 cups AP flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1/4 tsp Instant Yeast (dissolved in water)
1 TBS water for yeast
1 cup buttermilk
1/3 Cup Toasted Coconut flakes
3/4 Cup Dried Raspberries Coarsely Chopped
Corn Starch
Cinnamon/Sugar MixtureButter for Muffin Tin

Procedure:

Preheat oven to 375 degrees F.

Grease or line muffin tins.

In a medium bowl cream together butter and sugar. Add eggs one at a time, making sure the eggs are fully incorporated. Stir in the rum.

Sift dry ingredients together into a separate bowl. Add dry ingredients alternately with buttermilk in several additions, stirring just until combined. Add the toasted coconut. Add dissolved yeast.

Coat the raspberries with corn starch before adding so they won't sink to the bottom of the muffin tin. Scoop the batter into prepared tins. Sprinkle with cinnamon/sugar if desired and place in oven. Immediately turn oven temperature up to 400 degrees and bake for 25 minutes for standard muffins, 15 - 20 minutes for mini muffins; 25-minutes for Texas sized muffins. Cool for at least 5 minutes before removing from pan. Yield: 12 standard muffins, 24 mini muffins, or 6 Texas sized

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Sourdough English Muffins

I don't know of anyone who doesn't like a nice English muffin slathered with butter and jam. These are not difficult to make, and the pleasure derived is long lasting.







Ingredients:

½ cup sourdough starter, fed
¼ cup WW flour
2 1/2 cups AP flour
1 cup bottled water
½ tsp baking soda
½ tsp salt
2 tbsp sugar
cornmeal

Procedure:

Once the starter is fed, mix up the dough and let it sit covered overnight. You don’t have to worry about overdeveloping the sourdough flavor because the baking soda will neutralize some of it, leaving just the right amount of sourness in your muffins.

The major change in this recipe, aside from using some whole wheat flour (1/4 cup) was to replace the milk the original recipe called for with water so as to ensure you get the rather coarse, open texture for English muffins.

If you have only a small biscuit cutter – say 2” rather than a 3-inch round, you may need to cook for an extra minute or two per side and you will probably get fewer than the 20 or so that this recipe calls for with the 2” cutter. They taste fantastic.

They will be a bit doughy when hot off the grill, but like most yeast breads, their texture stabilizes once allowed to cool for a few minutes (they cool quickly).

Combine starter with 2 cups of flour and 1 cup of water. Stir thoroughly, cover with plastic wrap and let sit out overnight (about 7-10 hours). In the morning, add the baking soda, salt, sugar to the dough and gradually add the remaining flour, 2 tablespoons at a time, until the dough looses its stickiness.

Turn dough out onto a lightly floured surface and roll until about ½- 3/4 inch thick. Use a lightly floured biscuit cutter and cut the dough into as many rounds as possible. Place rounds on an ungreased baking sheet, covered with cornmeal. Sprinkle the tops of the muffins with cornmeal and leave them to rise, covered with a clean tea towel, for about 45 minutes. Here, you can use English muffin rings if you want. (Available through the King Arthur Flour catalog.)

Heat a lightly oiled or nonstick skillet over high heat until very hot, then reduce the temperature to medium/medium high.Cook the muffins for about 5 minutes on each side, turning only once. The muffins will reach a light or medium brown (turn down the temperature slightly if they cook too quickly) on both the top and the bottom when they are cooked through.

Before the first flip, the sides of the muffin will start to look dry, like the edges of a pancake, when they are ready to be turned. You can peek at the underside, too. Cool completely before storing.

Rum Pudding Cake

This delicious dessert is quick and easy to make, and will satisfy the lustiest of sweets lovers.

Ingredients:

9” Spring form Pan

2 7-ounce packages of anise-flavored sponge biscuits
¼ cup rum
4 cups whole milk
½ cup sour cream
1 package instant vanilla pudding (*)
1 package instant chocolate pudding(*)
1 cup heavy cream

Instructions:

Sprinkle one side of the biscuits with rum. Arrange one package of the biscuits flat side down in the pan, packed as tightly as possible. Crumble the remaining biscuits from the first package to fill spaces between the biscuits in the pan.

Mix 2 cups milk and the sour cream until well-blended. Stir in the vanilla pudding until very smooth. Allow to partially set, then pour and smooth over the biscuit layer.

Arrange the remaining package of the biscuits – flat side down – over the pudding. Crumble remaining biscuits to fill spaces.

Mix chocolate pudding with remaining milk in a medium size bowl following manufacturer’s directions. Allow to partially set, then pour and smooth over biscuits. Cover pan with plastic wrap and refrigerate overnight.

Loosen cake around edges with knife, and carefully remove side of pan, leaving cake on the pan bottom.

Whip heavy cream until stiff. Spoon into pastry bag; pipe whipped cream around the cake bottom and top edge of the cake.

Serve with a demitasse of espresso.

(*) You can always make homemade pudding here, but the boxed instant pudding is quicker.

Stir Fried Curried Chicken©

This is a fairly quick recipe to make and it is very rewarding. It does require a little pre-planning, as you will need to toast the coconut flakes in the oven.

1 WOK

Ingredients

2 Boneless/Skinless Chicken Breasts Partially Frozen and Cubed
3 TBS peanut Oil

1 Cup Rice
1 TBS Dried Onion Flakes
1 Package Onion Soup

½ Cup Raisins
½ Cup REAL Bacon Bits (Fry bacon to crisp and drain on paper towels then break up)
½ Cup Crushed Spanish Peanuts
½ Cup Shredded, Toasted Coconut Flakes
½ Cup Dried Bananas
½ Cup Dried Apples
¾ Cup Indian (Bengali) Chutney (Mangoes-Papaya)
4 Hard Boiled and Chopped Eggs

White Sauce

2 TBS Peanut Oil
2 TBS Butter
1 TBS Curry Powder
1 Cup Milk

Instructions

In a medium pan, add 3 TBS peanut oil, and sauté cubed chicken. In the WOK, add rice, dried onions, and the onion soup mix; cover the rice with water and cover the WOK. Turn to high and bring to a boil. Stir when it first comes to a boil. Reduce heat to the lowest possible setting and let steam for 15-minutes.

When rice is almost done cooking, make the white sauce. Melt the butter, remove from heat and whisk in the flour and the curry powder. When well blended and pasty, add milk. Return to heat and whisk until thickened. Add more milk if necessary.

Add remaining ingredients to the rice along with the white sauce. Stir well and serve immediately.

If you prefer, you can always make a clear sauce by using one can of chicken broth and enough corn starch and water to thicken it.

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Blistering Hot, Nuclear Chicken Wings

2-3 Lbs Chicken wings (Drumettes are best)
1 12-Ounce Bottle Louisiana Hot Sauce
1 Stick butter

4 - 6 Habanero Peppers liquified in blender(*)





Melt butter on low. Add the Louisiana hot sauce and mix well. Stir in liquified habanero.

Deep fat fry wings. and drain on paper towels. When wings are fully cooked, place in pan and cover with foil. Place in 200 degree oven to keep warm.

Pour sauce over wings.

(*) You can use jalapeno peppers if you don't like the heat from the habaneros.

HAVE ICE CREAM ON HAND FOR THE NEXT DAY!!

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Cranberry-Walnut Muffins

Muffins are great anytime of day. These will carry you through mid-morning, and to break time. OR - have them mid-morning, and they will carry you to lunch.








1 Stick Butter at Room Temperature
1 Cup Sugar
2 Eggs at room temp
½ tsp Orange extract
½ tsp Almond extract
2 Cups All Purpose flour
1 tsp Sea Salt
1 tsp Baking soda
1 tsp Baking powder
1 Cup Buttermilk
½ cup chopped or crushed walnuts
½ cup chopped dried cranberries


Preheat oven to 375 degrees.

In a large bowl, cream the butter and sugar. Add eggs one at a time being sure they are well blended. Stir in the extracts.

Sift the dry ingredients into a separate bowl.

Add dry ingredients alternately with the buttermilk until just combined. Do NOT over mix. Blend in the berries and nuts. If too dry, add more buttermilk or regular milk to get a pourable batter.

Spoon the batter into buttered muffin tins. Sprinkle cinnamon and sugar over the batter. The yield here will be 12-standard muffins; 24-mini-muffins; or, 6-Texas sized muffins. Fill muffin tins to 2/3 each.

Turn oven to 400-degrees. Bake for approximately 25 minutes. Cool for 15-minutes before removing from muffin tins.
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Green Chili with Pork in Bread Bowls

A delightfully tasty meal that can be as mild or hot as you like.


2 Lbs Pork Tenderloin 3/4 inch diced
1 1/2 Cup Flour
2 TBS Powered Cumin
1 TBS Garlic powder
1 tsp Ground black pepper
1/2 Cup vegetable oil
1 Can Chicken Broth
1 Can Beef Broth
1 Can Chopped Green chilies
5-10 Slices of jalapeno or habanero peppers that have been coarsely diced
1 TBS jalapeno juice or habanero vinegar

Mix flour, cumin, garlic powder, black pepper in a zip lock bag. Add diced pork and shake so all the pork is well covered. Add vegetable oil to large pot, and bring to very hot. Add floured pork, and brown. Save the flour. Add broths to pot, and the remaining ingredients. Simmer for several hours. The heat must be VERY low, or the mix will Burn or stick to the bottom of the pan.

After an hour of simmering, mix the remaining flour with hot water, stir to make a paste, and add to the pork. Continue to simmer for another hour to have the flavors absorb into the pork mixture. This will be a very thick mixture, so be sure to keep the heat on the lowest setting possible. Add water if necessary.

Serve this in a bowl or in a bread bowl which is absolutely delicious. We made a French sourdough bread bowl recently and used that. If you bake the bread bowls in a greased chili bowl - normally 5" - 6" in diameter by 3" x 4" deep, then scoop them out - this works perfectly.

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Marinated Mushrooms- Crock Pot

Marinated Mushrooms are a delicious side dish to any beef dinner.








1 Lb. Large Mushrooms
1 Stick Butter
1 Cup Water
3 TBS Beef Base Paste (LeGout is best)
1 Cup Burgundy Wine
2 Garlic Cloves-Crushed
1 ½ Tsp Oregano
1 ½ Tsp Parsley
½ Large onion diced
1 ½ Tsp Thyme
2 TBS Olive oil
Dash of Worcester sauce

Thoroughly rinse mushrooms and drain; once drained, add to crock pot. Melt butter in medium sauce pan and add remaining ingredients. Bring to simmer. Pour over mushrooms. Simmer on low for 4-6 hours. Drain mushrooms and serve over marinated roast beef slices with rice. These are great with prime rib as a side dish.

Broccoli (or asparagus) Cheese Soup ©

If you enjoy cheese or cream soups, this is the ultimate. It will serve at least 4 guests, and in all liklihood, they will come back for seconds. Have a few copies of this recipe available because your guests will want a copy. We developed the recipe while living in Colorado, and have given out hundreds of recipe copies since 1979. It's a lot of work and many steps to make this, but you will be well rewarded. Try this once... I can guarantee you will make it over and over again. If you have any questions, please leave a comment.

5 TBS butter
2 Large Onions Diced
¼ tsp Fresh Ground Pepper
½ tsp Dried Thyme
1 TBS Sugar
¾ Cup Sweet White Wine
3 Cups Chicken Stock
2 Cups water
3 TBS Flour
1 ½ Cups Milk
½ Cup Heavy Cream
¼ tsp Dry Mustard Powder
1/8 tsp Nutmeg
Dash of Cayenne Pepper
½ Lb. Grated Jarlsberg Cheese
¼ Lb. Gruyere cheese
1 Bunch Broccoli (or you can use asparagus)
4 Celery Sticks

In a large flame-proof casserole dish, melt 2-TBS butter over moderately high heat. Add the diced onions, black pepper, thyme, and sugar. Reduce the heat to low, place a cut circle of waxed paper over the top of the onions and cover tightly with a lid. Simmer (removing and replacing waxed paper) stirring occasionally until the onions are very soft – about 1-hour and 15-minutes.

Remove the cover and the waxed paper and increase heat to moderate. Cook until the onions are golden brown – about 15-minutes.

Add the wine and bring to a slow boil until reduced by ½ - about 5-minutes. Add the chicken stock and 2-cups of water. Bring to a boil and simmer for 15-minutes.

In a large saucepan, melt the remaining 3-TBS butter over medium heat. Whisk in the flour and cook while whisking for 2-minutes without browning. If it starts to brown, remove from heat and continue whisking. Add the milk, cream, dry mustard, nutmeg, and cayenne pepper and bring to a boil. Boil while continuously whisking for 2-minutes. Remove from the heat and stir in the cheeses until smooth.

Scrape the cheese mixture into the hot soup; add the broccoli and cook until crisp-tender – about 8-minutes. Stir in the diced celery and cook until heated through – about three minutes.

Serve with hot, French bread or baguettes right from the oven.

Veal Scallopini with Mushrooms

Ingredients:

4 Veal Scallopini
2 tablespoons butter
1 tablespoon olive oil
4 ½ oz fresh sliced mushrooms
salt & pepper to taste
1/3 cup heavy cream

Directions:

Heat the butter and oil in a heavy skillet and brown the Scallopini on both sides. Remove and keep warm. Add mushrooms, stirring in the skillet and cook for 10-12 minutes on low heat. Season. Drain the cooking fat and replace with cream. Stir on high heat for 2-3 minutes to deglaze the bottom of the skillet. Pour sauce over the Scallopini and serve immediately. Serve with: Pasta, tomatoes provencales and REAL garlic bread

Recipe source (Veal Appeal Recipe Booklet) For many more exciting veal recipes, go to www.vealrecipes.com