7 oz Package spaghetti 1 lb Ground beef 1 lg Onion, chopped 1 lg Green pepper 1 cn Tomato soup 1 cn Cream of mushroom soup 1 cn Water (soup can) 1 c Shredded cheese Make in a 2 1/2 quart bowl. Cook the 7 ounce package of spaghetti and drain. Brown 1 pound of ground beef with 1 large onion, chopped, and 1 large green pepper. Add the 1 can of tomato soup, 1 can cream of mushroom soup, 1 soup can of water and 1 cup of shredded cheese (stir it in). Put spaghetti in baking pan and pour meat sauce over and mix. Top with cheese. Bake at 350 degrees for 25 minutes. |
10 lb Stewing beef 2 ga Water 2 tb Salt 5 lb Potatoes 2 c Red chile powder 1/2 c Blue cornmeal * Cut meat into 1" cubes. Cover with water and bring to a boil in a large kettle. Reduce heat to simmer and begin cooking. Meanwhile peel and cube potatoes, add to the meat and cook until meat and potatoes are tender. Measure chile powder and blue cornmeal into a bowl with enough water to make a paste. Stir slowly into the stew, mix well to thicken the broth. Simmer for 1/2 hour and serve. |
1 Baked yellow cake in a 9-by- -13-inch pan, from scratch -or cake mix 1 cn Sweetened condensed milk (14oz) 1 cn Cream of coconut (15oz) 2 tb To 1/3 c dark rum (opt) 1 cn Crushed pineapple, juice -pack, undrained (20oz) 1 pt Whipping creamn; whipped, -sweetened to taste or 1 12 -oz container frozen topping -thawed 1 pk Shredded coconut (12oz) While cake is still warm, punch holes all over it. Mix the condensed milk and cream of coconut, and rum if using, and spoon slowly over cake. (It takes some time to soak in, so be patient) spon pineapple and its juice over cake. Refrigerate for several hours or overnight. Before serving, cover with whipped cream or topping and sprinkle with coconut. Nutritional info per serving: 593 cal; 5g pro, 80g carb, 29g fat(44%), .3g fiber, 52mg chol, 358g sodium Source: Cook's Corner, Miami Herald, 11/2/95 |
4 pounds shrimp -- peeled/deveined, up -- to 5 --or fish fillets 2 cups flour 2 cups yellow cornmeal 2 eggs -- beaten Salt and pepper -- to taste Garlic powder -- to taste 2 cans beer Mix flour, cornmeal, eggs, salt, pepper and garlic powder in mixing bowl. Add enough beer, mixing thoroughly, to get the consistency of a thick pancake mix. Pour batter over shrimp or fish and let marinate for an hour or two and deep fry at 370 degrees. Consistent hot grease will float the shrimp or fish in a very short time. Drop shrimp or fish into hot grease, one at a time, to prevent them from sticking together. |
------------------------------------CAKE------------------------------------ 1/2 c Chopped pecans 18 1/2 oz Yellow cake mix 3 1/4 oz Instant lemon pudding mix 1/2 c Rum 1/2 c Water 1/2 c Oil 4 Eggs -----------------------------------GLAZE----------------------------------- 1 c Sugar 1/4 lb Butter 1/4 c Lemon juice Zest from one lemon 1/4 c Rum Directions: Preheat oven to 325 degrees. Grease and flour a Bundt pan (or a 11" diameter decorative jello ring mold). Put chopped nuts in the bottom of the pan. Put cake and pudding mixes in a large mixing bowl and add the rum, water oil and eggs. Mix for 2 minutes. Bake at 325 for 50-60 minutes, or until a cake tester comes out clean. When the cake is almost done, prepare the glaze by boiling and stirring the sugar, butter, lemon juice and lemon rind for 2-3 minutes. Remove from heat, let cool slightly, and then stir in the rum. Remove cake from oven and spoon hot glaze over the bottom, but mostly between the cake and the sides (and center) of the pan. Let soak in and carefully turn cake out of pan when cool. |
1 can of Stewed tomatoes 1 can of Chile Beans (Ranch style or Bush's chile beans) 1 can of corn 1 can of hominy 1 small can of diced green chile's Simply add each entire can (including the water or "juice") into a pot and heat. You can vary the spiciness by using the many canned tomato variations. You can also add diced onions and garlic. This recipe originally included ground beef. |
2 tablespoons butter 2 tablespoons flour 1 1/2 cups milk 4 cups cabbage* -- coarsely chopped 1 1/2 teaspoons salt 1/4 pound longhorn cheese -- grated 1/4 pound American cheese -- grated 1/2 cup cornflakes *5 cups if needed Salt and cook the cabbage with very little water until tender. Drain well. Grease a baking dish. Alternate a layer of cabbage, a layer of grated cheese (a mixture of longhorn and processed), and then a layer of white sauce. Top with a layer of cheese and sprinkle with cornflake crumbs. Bake at 350 Best Ever Broccoli Quiche
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