Mexican Deer Stew

Mexican Deer Stew

4 passia chiles, seeded
2 ancho chiles, seeded
1 arbol chile, seeded
2 cups chicken broth, divided
2 corn tortillas, quartered
6 tablespoons corn oil
1 1/2 pounds venison, cut in 1/2″ cubes
1 large yellow onion, peeled and minced
4 cloves garlic, peeled and minced
2 tablespoons cumin powder
1 1/2 cups beer, dark
4 cups beef stock
1 cinnamon stick
8 sprigs cilantro, fresh
1 lime, juiced
1/4 teaspoon salt, to taste
1/4 teaspoon ground black pepper, to taste

In medium saucepan, combine pasilla, ancho, and arbol chiles and 1.5 cups chicken stock. Rapidly bring to a boil. Reduce heat.

Simmer for 10 minutes, or until chilies are soft, stirring occasionally. Cool slightly. Pour into blender. Add tortillas.

Pureee until smooth (Note: If chile mixture is too thick to puree, add additional chicken stock, 1 tablespoon at a time, as necessary). Set aside.

In large saute pan, heat corn oil over medium high heat. When oil smokes, add meat cubes. Cook, stiring frequently for 3 to 5 minutes, or until just brown. Using slotted spoon, remove meat from pan.

Set aside. While oil is still hot, stir in onion. Cook for 3 to 5 minutes, or until well browned. Add garlic and cumin. Cook for 1 minute. Add chili puree. Fry for 4 to 6 minutes, stirring frequently to prevent scorching. Mixture will be thick and dark.

Add meat, beer, and beef stock. Stir well. Reduce heat. Simmer, uncovered, for 1 hour, or until reduced by half. Remove from heat.
Stir in cinnamon and cilantro bundle. Ste aside, without stirring, for 15 minutes. Remove and discard cinnamon and cilantro. Stir in lime juice. Season with salt and pepper.

Penne Pasta with Spinach and Bacon

Penna Pasta with Spinach and Bacon
allrecipes.com
servings 4

Ingredients

* 1 (12 ounce) package Penna pasta
* 2 tablespoons olive oil, divided
* 6 slices bacon, chopped
* 2 tablespoons minced garlic
* 1 (14.5 ounce) can diced tomatoes
* 1 bunch fresh spinach, rinsed and torn into bite-size pieces

Directions

1. Bring a large pot of lightly salted water to a boil. Add the Penna pasta, and cook until tender, 8 to 10 minutes.

2. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.

3. Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.

snagged from ConniesCookingCabin yahoo group

Hot Tuna Casserole

Hot Tuna Casserole

2 6-1/2-ounce cans tuna, drained
1 10-ounce package frozen peas, thawed
1 cup shredded sharp Cheddar cheese (4 ounces)
1 cup sliced celery
1/2 cup bread crumbs
1/4 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup mayonnaise
1 tube Pillsbury refrigerated crescent rolls

Combine all ingredients except crescent rolls. Spoon into a 10- by 6-inch baking dish.

Open tube of crescent rolls and separate into two rectangles; press perforations. Cut dough into 4 long and 8 short strips. Place over tuna mixture in a lattice design.

Bake uncovered at 350 degrees for 35 to 40 minutes.

WINTER SQUASH CREAM SOUP

WINTER SQUASH CREAM SOUP
SERVES 10 AS A FIRST COURSE

This is the type of soup that makes a great first course. It is very light, flavorful and sure to spark the appetite for the remainder of the meal. It can also be served as a light lunch or supper with homemade seasoned croutons.

INGREDIENTS
3 tablespoons unsalted butter
3-1/4 pounds butternut or acorn squash, peeled, seeded and cut into 1/2-inch pieces (about 8 cups)
1 medium onion, chopped
1 medium carrot, chopped
1 celery stalk, chopped
3 large cloves garlic, chopped
4 cups low-sodium chicken broth
1 cup apple juice or cider
1-1/2 teaspoons dried thyme
1 teaspoon rubbed sage
Salt and pepper to taste
1/2 cup dry sherry
1 cup heavy cream
1/2 cup sour cream
3/4 teaspoon ground nutmeg
Chopped chives (for garnish)

Heat the butter in a large saucepan over medium-high heat. Add the squash, onions, carrot, celery and garlic; sauté until slightly softened, about 15 minutes. Add the chicken broth, apple juice, thyme and sage. Bring to a boil, cover and simmer over medium-low heat until vegetables are tender, about 30 minutes. Remove from stove. Puree the vegetables until smooth with a hand blender or in batches in the food processor. Taste for seasoning. Add salt and pepper if desired. (Soup can be made to this point 1 day ahead and kept covered in the refrigerator. )

Return soup to pot and bring to a simmer. Add the sherry and simmer about 2 minutes. Stir in the cream, sour cream and nutmeg until well-combined. Ladle soup into bowls and garnish with chives.

Strawberry Cheesepie

Strawberry Cheesepie
If anyone tries this one before I do, please post a review.
Servings: 4

Ingredients:

For 1 pie:Crust:

1/4 cup (1 ounce) Wisconsin Medium Cheddar cheese, shredded
1/2 cup (2 ounces) Wisconsin Swiss cheese, shredded
1/2 cup (2 ounces) Wisconsin Monterey Jack cheese, shredded
3/4 cup flour
1/4 teaspoon salt
1/4 teaspoon dry mustard
2 tablespoons butter, melted

Filling:

1 pound Cream Cheese, softened
1/4 cup powdered sugar
2 tablespoons cream
2 tablespoons pineapple juice
1 1/2 teaspoons vanilla
1 cup strawberries, cut into pieces

Topping:

1 1/2 cups heavy cream
1 tablespoon sugar
1 teaspoon vanilla

For 4 pies:Crust:

1 cup (4 ounce) Wisconsin Medium Cheddar cheese, shredded
2 cups (8 ounces) Wisconsin Swiss cheese, shredded
2 cups (8 ounces) Wisconsin Monterey Jack cheese, shredded
3 cups flour
1 teaspoon salt
1 teaspoon dry mustard
1/2 cup butter, melted

Filling:

4 pounds Cream Cheese, softened
1 cup powdered sugar
1/2 cup cream
1/2 cup pineapple juice
2 tablespoons vanilla
1 quart strawberries, cut into pieces

Topping:

6 cups heavy cream
1/4 cup sugar
1 1/2 tablespoon vanilla

Cooking Directions:

For Crust: Combine dry ingredients. Pour in melted butter; knead for 2 to 5 minutes, or until dough is workable.

Press dough into a 9 inch metal pie pan (or 4 pans for 4 pies). Flute top edge and prick bottom of crust with fork. Another 9 inch pie pan may be placed on each crust for the first half of baking, to minimize shrinkage. Remove pans to allow browning.

Bake in a conventional oven at 400° F for 15 to 20 minutes; or in a convection oven at 350° F for 10 to 15 minutes, or until crust is light brown.

For Filling: Blend cream cheese and sugar on medium speed of mixture until smooth and creamy. On low speed, gradually add cream, pineapple juice and vanilla. Continue mixing until thoroughly blended.

Fold in strawberries. Spread mixture evenly into the prepared pie shell(s). Chill.

For Topping: Whip cream until soft peaks are formed. Add sugar and vanilla. Whip until stiff. Top pie(s) with whipped cream. Garnish with seasonal fruit and serve promptly.

Creamy Shrimp Dip

Creamy Shrimp Dip


1 (8 oz.) package cream cheese
1 (10 3/4 oz.) can cream of Shrimp soup
1 small can Shrimp, drained
4 green onions, sliced


Mix together softened cream cheese, soup, Shrimp and onions. Can be served cold or heated through in microwave with fresh vegetables or crackers.

Garlic & Sausage Stuffed Mushrooms

Garlic & Sausage Stuffed Mushrooms
By Barbara Milton, Gerryville, AK

1 package Bratwurst
8 ounces cream cheese
1 teaspoon your fave BBQ sauce
3 garlic cloves, minced
2 tablespoons chopped parsley
1 tablespoon lemon juice
1/8 teaspoon freshly ground black pepper
48 large mushroom caps
1/2 cup shredded Parmesan cheese

Remove sausage from casing and brown in skillet. Drain and reserve. In food processor or blender container, combine cream cheese, barbecue sauce, garlic, parsley, lemon juice and pepper; mix until smooth. Place mushroom caps on lightly greased baking sheet; season with salt and pepper, if desired. Fill mushroom caps with sausage, top with cream cheese mixture; sprinkle with Parmesan cheese. Bake at 450ºF for 8-10 minutes or until lightly brown.

48 servings

Italian Crème Cake

Italian Crème Cake

* 2 C. sugar
* 1/2 C. margarine
* 1/2 C. Crisco
* 5 egg yolks
* 1 C. buttermilk
* 1 tsp. baking soda
* 2 C. flour
* 1 C. chopped pecans
* 2 C. coconut
* Egg whites beaten stiff

Directions

Cream together sugar, margarine and Crisco. Add egg yolks, buttermilk, baking soda and flour. Fold in chopped pecans, coconut and egg whites. Bake at 325 degrees for 30 minutes in 3 layers. Top with Cream Cheese Frosting.

snagged from ConniesCookingCabin yahoo group

 

Good Morning Breakfast Pie

Good Morning Breakfast Pie

 1 12-oz. container brown & serve sausage
 1 C. frozen hash brown potatoes
 1/2 C. green onion, chopped
 2 Tbs. milk + 1/2 C. milk
 1/2 tsp. salt
 1/4 tsp. pepper
 1 8-oz. pkg. cream cheese, softened
 3/4 C. Bisquick baking mix
 2 eggs

Directions

Grease 10-inch pie plate. Spread hash browns on bottom of plate.

Mix onions, 2 Tbs. milk, salt, pepper and cream cheese. Spread over potatoes.

Spread cream cheese over potatoes then arrange sausage from center to edge in a starburst pattern.

 Beat Bisquick, 1/2 C. milk and eggs until smooth, then pour over sausage.

Bake at 400 degrees for 25-30 minutes, uncovered until center is firm.

BEEF & MACARONI CHILI

* Exported from MasterCook *


BEEF & MACARONI CHILI

1 c Macaroni, raw
1/2 lb Ground beef
1/2 t Garlic powder
1 t Chili powder
1 pn Salt
1 pn Pepper, freshly ground
1 cn Tomato soup
1 oz Mozzarella cheese 15% mf

Cook macaroni about 7 minutes. Brown meat in largest saucepan and drain off all fat. Add garlic, chili
powder, salt and pepper. Mix well and cook on low about 5 minutes. Add cooked macaroni and tomato soup.

Heat thoroughly. Just before serving add grated cheese. Cover and heat until cheese melts.

Estimated 3 protein, 1 1/2 starch, 1 fruit & veg.

Source: Eat Light and Love It!

Leftovers are good reheated the next day and can be frozen. Favorite quick recipe of Elizabeth Rodier and
family.

Egyptian Tomato Salad

Egyptian Tomato Salad
Serves: 4 to 6
Finely mincing the chili pepper is what makes it unique.

Ingredients

1-1/2 pounds (6 to 7 medium) tomatoes, cut into wedges
4 to 5 tablespoons fresh lemon juice (juice of 1 large lemon) to taste
1 green chili pepper, finely minced
3 tablespoons cilantro or parsley, very finely minced
2 tablespoons olive oil
Salt and freshly ground pepper to taste

Directions

Place the tomatoes in a bowl or on a platter. Combine the remaining ingredients and toss with the tomatoes. Serve at once or chill and serve. The salad will keep for 2 to 3 hours in the refrigerator.

Source: Mediterranean Light
Author: Martha Rose Shulman

 

Brown Sugar & Cinnamon Baked Apples

Brown Sugar & Cinnamon Baked Apples

6 large apples
2/3 cup brown sugar (firm pack)
1/2 tsp cinnamon
2 TBS butter
1/2 cup apple cider*

* Preheat oven to 350° F.

* Core apples leaving the last 1/2″ of the bottom of apple intact (meaning: do not core all the way through).

* Peel the apple 1/2″ around the top.

* Mix the brown sugar and cinnamon together then evenly pack this mixture into the six apples (save a bit for later).

* Place the apples in a shallow baking dish (right side up) then dot with butter. Sprinkle the remaining brown sugar and cinnamon across the tops of apples.

* Pour the apple cider into the baking dish.

* Cover with lid or foil and bake until apples are done (about one hour).

*Can also use apple juice or water

COURTESY OF: http://www.tipnut.com/

Noodle-Noodle Casserole from Southern Living

Noodle-Noodle Casserole from Southern Living

5-oz package noodles
7-oz can tuna, drained
1 teas salt
1 can cream of celery soup
1/2 cup mayonnaise
1 cup chopped celery
1 cup milk
1 cup sharp shredded cheese
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 cup slivered, blanched, toasted almonds

Cook noodles according to package directions; drain. Combine noodles and tuna; add mayonnaise, vegetables, and salt. Blend in soup and milk; stir well. Heat on top of range and add cheese. Stir until cheese melts. Spoon into a greased 1 1/2-quart dish; top with almonds. Bake at 425 degrees for 20 minutes. 8 servings

Lemon-Marinated London Broil

Lemon-Marinated London Broil

Ingredients

1 (4 pound) beef London broil steak (about 1 1/2 inches thick)
1 tablespoon lemon zest
1/2 cup lemon juice
1/3 cup olive oil
4 teaspoons white sugar
2 tablespoons thinly sliced green onions
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper

Directions

Prick the London broil on both sides several times with a fork; place into a resealable plastic bag. Whisk together the lemon zest, lemon juice, olive oil, sugar, green onions, Worcestershire sauce, Dijon mustard, salt, and black pepper in a bowl. Pour into the bag with the meat, coat with the marinade, squeeze out excess air, and seal. Marinate in the refrigerator at least 3 to 4 hours, but overnight is best.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Remove the beef from the marinade, and shake off excess. Discard the remaining marinade.

Cook the beef until it is beginning to firm, and is hot and slightly pink in the center, about 17 to 20 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing thinly across the grain.

Pink Lady Pie

Pink Lady Pie
This pie can be refrigerated overnight...

2/3 c orange juice
48 large marshmallows
1 10 oz package frozen raspberries, thawed and drained
1 1/4 c heavy cream, whipped
1 9 inch vanilla cookie crust

Heat marshmallows and orange juice in top of double boiler and stir until smooth. Cool until starting to thicken. Add raspberries. Fold in whipped cream. Pour into shell and refrigerate. Serves 8

Hot Crab Dip

Hot Crab Dip
makes 20 2 T. servings

1 package (8 ounces) cream cheese, softened
1/4 cup grated Parmesan cheese
4 medium green onions, thinly sliced (1/4 cup)
1/4 cup mayonnaise or salad dressing
1/4 cup dry white wine or apple juice
2 teaspoons sugar
1 teaspoon ground mustard
1 garlic clove, finely chopped
1 can (6 ounces) crabmeat, drained, cartilage removed and flaked
1/3 cup sliced almonds, toasted, if desired

1. Heat oven to 375F. Mix all ingredients except crabmeat, almonds and crackers in medium bowl until well blended. Stir in crabmeat.

2. Spread crabmeat mixture in ungreased pie plate, 9x1 1/4 inches, or shallow 1-quart casserole. Sprinkle with almonds.

3. Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.

Teriyaki Pork Roast

Teriyaki Pork Roast
This one was also posted from Marilyn's mom's files.

3/4 c unsweetened apple juice
2 tbs sugar
2 tbs soy sauce
1 tb red wine vinegar
1 tsp ground ginger
1/4 tsp garlic powder
1/8 tsp pepper
1 boneless pork loin roast, (about 3 pounds, halved)
6tbs cornstarch
3tbs cold water

Combine the first 7 ingredients in a greased slow cooker. Add the roast and turn to cover. Cover and cook on low for 6 to 8 hours or until a thermometer inserted in the roast reads 170 degrees.

Remove roast and keep warm on a warmed platter.

In a saucepan, combine cornstarch and water and whisk until smooth. Stir in the cooked juices. Bring to a boil over medium heat. Stir for 2 minutes or until desired thickness.

Serves gravy with the roast.
Yields 8 servings.

Sloppy Joe Potato Tot Casserole

Sloppy Joe Potato Tot Casserole

1 lb. lean ground beef
2 cups chopped onions
1 bag frozen corn, 16 oz
1 can Sloppy Joe Mix, 15.5 oz
2 cups shredded cheddar cheese, divided
1 bag frozen mini potato tots, 28 oz

Preheat oven to 350. In medium skillet, mix ground beef and onions; cook over medium high heat for 8 minutes, stirring occasionally, or until beef is browned and crumbly and onions are soft. Drain well. In large bowl, mix beef mixture, corn, sloppy Joe mix and 1 1/4 cups cheese. Pour mixture into a 2 1/2 quart baking dish (about 11 x 7 inch), top evenly with potato tots and remaining 3/4 cup cheese. Bake for 40 minutes or until browned and bubbly. Serve at once. Serve 8 to 10

To bake after freezing: prepare casserole as directed; wrap well and freeze. When ready to bake, preheat oven to 350. Cover casserole with foil, folding back one corner to vent. Bake for 1 hour. Remove foil and bake 40 minutes longer or until browned and bubbly. Serve at once.

57 Sauce Cheddar Burgers

57 Sauce Cheddar Burgers

1 lb. lean ground beef
1 cup grated cheddar cheese
1/2 cup soft bread crumbs
1/4 cup minced onion
3 Tbs. Heinz 57 Sauce
1/4 tsp. salt
Sandwich buns, toasted

Combine first 6 ingredients. Form into 5 patties. Grill or broil to desired degree of doneness. Serve in sandwich buns; top with additional 57 Sauce, if desired. Makes 5 servings.

Thai Steak Skewers

Thai Steak Skewers

1/4 C. brown sugar packed
2 T. lime juice
2 T. soy sauce
1 T. curry powder
1 t. lemon juice
1 (14 oz) can coconut milk divided
1 1/2 t. crushed red pepper flakes divided
2 lb. boneless beef sirloin steak cut into 1/4" slices
2 medium limes halved and thinly sliced
1/4 C. creamy peanut butter
1 T. chopped salted peanuts

In a large resealable bag, combine the first 5 ingredients. Add 1/4 C. coconut milk and 1 t. pepper flakes. Add steak; seal bag and turn to coat.

Refrigerate 2-4 hours.

Drain and discard marinade. Thread beef onto 16 metal or soaked wooden skewers, alternately threading beef with lime slices if desired.

Grill covered over medium hot heat for 6-8 minutes or until desired doneness turning occasionally.

In a small saucepan combine peanut butter with the remaining coconut milk and pepper flakes. Heat through.

Transfer to a small bowl; sprinkle with peanuts. Serve with skewers.

Schnitzel

Schnitzel

1 cup bread crumbs
1/2 cup grated Parmesan cheese
salt and pepper
2 large eggs
1 tsp hot sauce (I used Franks Red Hot)
1/2 cup of flour, on a plate
One 1-lb pork tenderloin cut into 8 pieces and pounded flat
1/2 cup olive oil
1 lemon cut into wedges

Preheat oven to 250 degrees. In a wide shallow bowl, combine the bread crumbs, Parmesan and 2 pinches each of salt and pepper, set aside. In another shallow bowl, beat the eggs with the hot sauce. Turn each piece of pork in the flour, then the egg mixture, then the crumbs to coat well, then transfer to a plate.

In a large skillet, heat 1/4 cup oil over medium heat. Add 4 pork cutlets and cook until golden-brown, about 2 minutes on each side. Transfer to a baking sheet and keep warm in the oven. Repeat with 1/4 cup olive oil and the remaining cutlets. Serve with lemon wedges.

Slow Cooker Sweet Potatoes with Applesauce

Slow Cooker Sweet Potatoes with Applesauce

6 medium (2 pounds) sweet potatoes or yams, peeled and cut into
1/2-inch cubes
1 1/2 cups applesauce
2/3 cup packed brown sugar
3 tablespoons butter or margarine, melted
1 teaspoon ground cinnamon
1/2 cup chopped nuts, toasted

1. Place sweet potatoes in 2- to 3 1/2-quart slow cooker. Mix remaining ingredients except nuts; spoon over potatoes.

2. Cover and cook on low heat setting 6 to 8 hours or until potatoes are very tender.

3. Sprinkle with nuts.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

 

Cilantro Lime Rice with Roasted Corn and Avocado Salad

Cilantro Lime Rice with Roasted Corn and Avocado Salad
Makes 6 to 8 servings

Ingredients:

Salad:

8 ounces jasmine rice, uncooked
3/4 cup grilled chicken, cubed
3/4 cup roasted corn
1/2 cup Roma tomatoes, seeded and diced
1/8 cup red onion, small dice
1 to 1 1/2 each avocados, diced

Dressing:

2/3 cup plain yogurt
1/4 cup cilantro leaves, fresh
1/8 cup lime juice, fresh
1/4 teaspoon kosher salt
3/4 teaspoon sugar
1 garlic clove

Preparation:

Cook rice in water or light stock according to package directions and cool immediately.
Combine all ingredients for dressing in a food processor and mix well, about 1 minute.
Adjust taste as needed.
Add dressing to rice and mix well.
Mix grilled chicken, roasted corn, tomatoes and onions with rice blend.
Serve salad with avocado as a garnish on top with a sprig of cilantro and a lime slice.

PEANUT BUTTER PIE

PEANUT BUTTER PIE

•1 baked 9-inch graham cracker shell
•8 ounces cream cheese, at room temperature
•3/4 cup powdered sugar
•1/2 cup chunky peanut butter
•2 tablespoons milk
•3 tablespoons chopped roasted peanuts
•4 cups heavy cream, whipped with a little sugar to sweeten, in all
•1/4 cup chopped roasted peanuts
•Chocolate shavings
•1 cup chocolate sauce in squeeze bottle
•Powdered sugar in shaker
•Fresh mint sprigs

PREPARATION:

•Using an electric mixer, beat the cream cheese and powdered sugar until smooth. Add the peanut butter, milk and peanuts. Beat the mixture until smooth. Fold half of the whipped cream into the peanut butter/cheese mixture. Set aside the remaining whipped cream in the refrigerator. Spoon the filling into the prepared pie shell. Refrigerate the pie for 1 hour or until the pie is set. Place a piece of the pie in the center of a plate. Garnish with pie with whipped cream, chopped peanuts, chocolate shavings, chocolate sauce, powdered sugar, and mint sprigs.

Sunshine Breakfast Casserole

Sunshine Breakfast Casserole

Ingredients

* 6 eggs
* 1 C. milk
* 6 oz. cheddar cheese, grated
* 1 lb. sausage or bacon, crumbled
* 4 hash brown patties, frozen
* 1 tsp. salt.
* 1/2 tsp. pepper
* 1/2 tsp. dry mustard
* 1/2 C. chopped onion

Directions

Line an 8x8 baking dish with frozen hash browns. Sprinkle hash browns with crumbled sausage or bacon. Mix together eggs, milk, salt, pepper, and dry mustard. Pour over meat and hash browns. Top with grated cheddar cheese. Refrigerate overnight. Bake in a preheated oven at 350 degrees for 45 minutes to 1 hour.

snagged from ConniesCookingCabin yahoo group

Oven-Baked Pineapple Pork Chops

Oven-Baked Pineapple Pork Chops

8-oz. can pineapple slices, drained and 4 T. juice reserved
2 T. soy sauce
1/2 t. ground ginger
1/2 t. garlic powder
4 pork loin chops
1/3 c. Italian-seasoned bread crumbs
1 t. paprika

Combine reserved pineapple juice, soy sauce, ginger and garlic powder in a shallow bowl; add pork chops, turning once to coat. Marinate in the refrigerator for at least 4 hours.

 Gently toss bread crumbs and paprika in a pie plate; add pork chops, coating both sides. Arrange pork chops in an ungreased shallow 13"x9" baking pan. Bake at 350 degrees for 25 minutes.

Turn pork chops; place one pineapple slice on each pork chop. Bake 25 additional minutes. Makes 4 servings.

Taco Burgers

Taco Burgers

1 egg, beaten
1/4 cup water
1/2 cup crushed corn chips
One 1 1/4 ounce taco seasoning mix
1 pound ground beef or pork
One 8 ounce can tomato sauce
4 hamburgers buns, toasted
1 large tomato, chopped
1 cup shredded lettuce
1/2 cup shredded sharp cheddar cheese

Combine egg and 1/4 cup water. Stir in corn chips and half of the taco seasoning mix. Add ground beef or pork and mix well. Shape into 1/2 thick patties. Grill over medium coals, turning once.

For beef, grill for about 12 to 15 minutes. For pork grill about 18 minutes or until well done.

Combine tomato sauce and remaining taco seasoning mix. Serve patties on buns. Top with some of the tomato sauce mixture. Place tomato, lettuce and cheese on burgers.

Source: Unknown

My Mom's Extraordinary Chocolate Chip Cake

My Mom's Extraordinary Chocolate Chip Cake
Yield: 1 Servings

Ingredients and directions for this recipe

2 c All-Purpose Flour --Unbleached
2 c Light Brown Sugar -- packed
1/2 ts Ground Cinnamon
1 Stick Unsalted Butter -- cut In 6 pieces
1 lg Egg
1 ts Baking Soda
1 c Sour Cream
2 tb Milk
9 oz Semisweet Chocolate Chips Optional

1. Position oven rack in the middle of the oven and preheat to 325 degrees F. Butter a 11x7x1 3/4-inch baking pan or ovenproof glass baking dish.

2. Put the flour, brown sugar and cinnamon in a large bowl and mix with an electric mixer on low speed for 15 seconds. Add the butter and mix till the butter pieces are the size of peas. You will still see loose flour. Mix in the egg. The mixture will still look dry.

Rub any lumps out of the baking soda and gently mix the baking soda into the sour cream. Stir the sour cream mixture and the milk into the batter. Stir just until the batter is evenly moistened. Stir in the chocolate chips. The batter will be thick.

3. Spread the batter in the prepared baking pan. Bake about 40 minutes. To test for doneness, gently press your fingers on the top of the cake. The middle should feel slightly soft and the edges firm. 

A toothpick in the center should have a few crumbs clinging to it. Cool on a wire baking rack, the center of the cake will sink slightly.

Notes: My metal cake pan is the size specified, like a small lasagna pan. The cake took 47 minutes to bake.
The 2 Tb. milk is optional, I find the cake is better with it.

This cake is good dusted with powdered sugar and is also good served with vanilla ice cream.

Glazed Turkey Meatloaf

Glazed Turkey Meatloaf

1 pound ground turkey
1/4 c. bread crumbs
1/3 c. milk
1 egg, beaten
1 sm. onion, chopped
Salt and pepper to taste
1/2 tsp. thyme
2 tbsp. catsup

GLAZE:
3 tbsp. brown sugar
1/4 c. catsup
1/4 tsp. nutmeg
1 tsp. dry mustard

Combine bread crumbs and milk in a bowl. Add turkey, egg, onion, seasonings and catsup. Mix well and pat into a small meatloaf pan. Bake at 350 degrees for 40 minutes. Combine glaze ingredients and spoon over loaf. Bake for 20 minutesmore. Serves 4 to 6.

Dorie http://groups.yahoo.com/group/DoriesRecipeBox/