CHILI RELLENO CASSEROLE
1 lb. cheddar cheese, shredded
1 lb. jack cheese, shredded
7 oz. roasted green chilies
4 eggs
2 T flour
1 C milk
1 T butter
Dash of salt
Separate egg yolks and whites. Beat egg whites until stiff peaks. Beat yolks separately, add flour, milk and dash of salt.
Butter a 9x11 pan. Sprinkle cheeses evenly over pan. Top with green chilies.
Fold egg whites into egg yolk mixture and pour over cheese.
Bake at 325 degrees for 1 hour.
CHINESE CABBAGE SALAD
Dressing
3 T salad rice vinegar
3 T sugar
1 t salt
½ C oil
Chicken soup flavor packet from ramen noodles
Mix together all ingredients, set aside.
Salad
Head of cabbage, shredded/chopped
1 bunch green onions, chopped
½ C sunflower seeds
½ C sliced almonds
1 package chicken ramen noodles, crushed
2 T butter
Sauté butter, ramen noodles and almonds in small pan until well browned. Add all ingredients to large bowl. Toss with dressing.
NOTE: Does not store well as nuts and noodles get soggy.
EGG CAKES
3 eggs
¼ C sugar
1/8 lb. butter, melted
1 C flour
½ t vanilla
Milk
Beat eggs in blender, then add sugar, butter flour and vanilla. Beat well. Add enough milk until batter has heavy cream consistency.
Pour batter in hot skillet and spread to coat entire surface. Once batter starts to look cooked, flip over, much like a crepe. Finish with any of the following: butter, powdered sugar, lemon juice, jam, syrup, etc.
COWBOY COOKIES
3 C flour
1 T baking powder
1 T baking soda
1 T cinnamon
1 t salt
1 ½ C butter, room temperature
1 ½ C sugar
1 ½ C brown sugar
3 eggs
1 T vanilla
3 C semisweet chocolate chips
3 C old-fashioned rolled oats
2 C flaked coconut
2 C chopped pecans
Preheat oven to 350 degrees.
Mix flour, baking powder, baking soda, cinnamon and salt in a bowl. In mixing bowl, beat butter on medium speed until smooth. Gradually beat in sugars until combined. Add eggs, one at a time. Add vanilla. Stir in flour mixture until just combined. Add chips, oats, coconut and pecans. Drop cookies on ungreased baking sheet, about 3” apart. Bake for 15-18 minutes, until edges are lightly browned. Remove to rack to cool.
SAUSAGE, APPLE & CHESTNUT STUFFING
2 baguettes, crust removed, cut in ½” cubes
¼ lb bulk sausage
4 T unsalted butter
1 yellow onion, chopped
3 large celery stalks, chopped
2 Granny Smith apples, cored and chopped
3 T chopped fresh thyme
¾ C chicken broth
15 oz. chestnuts, coarsely chopped
½ C chopped fresh parsely
Salt and Pepper to taste
2 eggs, beaten until blended
Preheat oven to 400 degrees.
Place bread cubes on large sheet and bake until golden brown. Transfer to large mixing bowl.
In a large fry pan over medium heat cook sausage. Drain and add to bread bowl. Melt butter in fry pan; add onion and celery and sauté until tender. Add apples, thyme and broth and cook for 2-3 minutes. Add mixture to bowl along with salt, pepper, chestnuts and parsley. Stir to combine. Mix in eggs. Reduce oven to 325 degrees. Butter 13x9 baking dish and add stuffing. Cover with foil and bake 30 minutes. Uncover and bake until top is crisp, about 30 more minutes.
BEEF AND GUINNESS STEW
2 lb. stewing beef
3 T oil
2 T flour
Salt and Pepper to taste
Pinch of Cayenne
2 large onions, coarsely chopped
1 garlic clove, crushed
2 T tomato puree, dissolved in 4 T water
1 ¼ C Guinness
2 C diced carrots
Sprig of fresh thyme
Chopped Parsley for garnish
Trim the meat of fat and gristle, cut into 2” cubes. Toss beef with 1 T of oil.
In a small bowl season flour with salt and pepper and cayenne. Toss meat in seasoned flour. Heat 2 T of oil in large skillet over high heat. Brown meat on all sides. Reduce the heat and add onions, crushed garlic and tomato puree. Cover and cook for 5 minutes.
Transfer skillet ingredients to casserole and pour half of Guinness into skillet, bring to boil and stir to dissolve caramelized meat juices on the pan. Pour over the meat, along with remaining Guinness. Add carrots and thyme. Stir and adjust seasonings. Cover and simmer over low heat or in 300 degree oven for 2-3 hours minimum. Garnish with parsley and serve.
BESSIE’S RED VELVET CAKE
CAKE
3 T cocoa powder
2 oz red food coloring
1 ½ C sugar
½ C butter
¼ t salt
1 t vanilla
2 eggs
1 T baking powder
2 ½ C sifted cake flour
1 C buttermilk
1 t baking soda
1 T vinegar
Mix cocoa powder with food coloring and set aside.
Cream sugar, butter, salt and vanilla in large bowl. Add eggs (already slightly beaten) and color/cocoa mixture. Mix.
Mix baking powder and flour in small bowl and mix buttermilk, baking soda and vinegar in another small bowl. Add flour mix and then buttermilk mix alternately into the sugar mixture until completely blended. Bake at 375 degrees for 30-35 minutes.
FROSTING
1 C milk
5 T flour
1 C sugar
1 C butter
Cook milk and flour over medium heat until thick. Let cool.
Cream sugar and butter until fluffy.
Mix flour and sugar mixtures and beat for a long time until mixture is light and fluffy.
