Chicken Fajitas

Ingredients:
Marinade
2 tablespoons fajitas seasoning mix
1/2 of a limes juice
3 tablespoons canola oil
3 tablespoons tequila

2 large chicken breasts, sliced into lengthwise strips
1/2 red bell pepper, sliced into strips
1/2 yellow bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 onions , sliced into strips
Non stick cooking spray
Instructions:
In a air tight container mix together marinade's ingredients, then add chicken strips and marinade overnight.
Coat a large skillet with the non stick cooking spray and heat the skillet.
Cook vegetables until they begin to wilt. Then remove from the heat and set aside.
In another sprayed skillet cook chicken until chicken is done.
In a large bowl mix together chicken and vegetables.
Serve chicken and vegetables on a flour tortilla with your favorite toppings.

Fried Bread Nuggets

Ingredients:

Nuggets
4 cups all purpose flour
1 tablespoon double-acting baking powder
1 teaspoon salt
1 1/2 cups water
2 cups canola oil

Nugget Topping
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup granulated sugar

Icing
1/4 teaspoon vanilla extract
1/2 cup confectioner's sugar
2 teaspoons milk

Instructions:
Nugget Topping
-------------------
Mix together the nutmeg, cinnamon, and granulated sugar together in a small bowl and set aside.

Icing
------
In a small bowl mix together the vanilla extract, confectioner's sugar and milk then set aside.
Fried Bread Nuggets
-------------------------
In a large bowl whisk together the flour, the baking powder, and the salt, stir in the water and knead the mixture on a floured surface unitl it forms a soft but not sticky dough.
Let the dough sit, covered with a kitchen towel, for 15 minutes. Pull off egg-size pieces of the dough and form and stretch them into 1/4 inch thick rounds.
Poke a hole with a finger through the center of each round so that the breads will fry evenly.
In a deep fryer or large heavy skillet heat the canolia oil over moderately high heat until it reaches 350 degrees. Drops the rounds a small amount at a time into the hot oil.
Cook for 2 minutes on each side or until they are golden brown.
Transfer the breads onto a paper towelled plate or onto a rack to drain.
While still hot drizzle the nugget topping and icing onto the nuggets.

Taco Salad

Ingredients:

Fried Bread
4 cups all purpose flour
1 tablespoon double-acting baking powder
1 teaspoon salt
1 1/2 cups water
2 cups canola oil

Taco Salad
1 pound ground hamburger
1 package Taco seasoning mix
1/2 onion , diced
1/2 tomatoe, diced
1 cup shredded American cheese
1 cup lettuce, chopped fine
sour cream to taste
salsa to taste
guacamole to taste
refried beans to taste

B. & R. tortilla chips to taste

Instructions:

Fried Bread
---------------
In a large bowl whisk together the flour, the baking powder, and the salt, stir in the water and knead the mixture on a floured surface until it forms a soft but not sticky dough.
Let the dough sit, covered with a kitchen towel, for 15 minutes.
Cut dough into four sections. Roll out sections on a floured surface into medium sized circles.
In a deep fryer or large heavy skillet heat the canola oil over moderately high heat until it reaches 350 degrees.
Drops the rolled out dough into the oil and let cook until both sides reach golden brown.
Drain bread on a paper towel covered plate or on a rack.

Taco Salad
---------------
Brown hamburger then drain. Follow the Taco seasoning package instructions then set aside taco meat.
Layer the refried beans, taco meat, onions, tomatoes, and lettuce on top of the fried bread.
Top with the sour cream, guacamole, salsa and cheese.

Serve with B. & R. tortilla chips.

Nacho Platter

Ingredients:
Cheese Sauce
8 ounces Velveeta cheese, melted
1/4 teaspoon cumin powder
2 tablespoons of your favorite salsa

B. & R. Tortilla Chips
5 small corn tortillas
2 cups canola oil
Mexican seasoning to taste

1 cup of your favorite salsa

Instructions:
Cheese Sauce
-------------------
Mix together melted Velveeta cheese, salsa, and cumin powder then set aside.

B. & R. Tortilla Chips
--------------------------
Cut corn tortillas into triangles.
In a large skillet or in a deep fryer heat canola oil until it reaches 350 degrees.
Drop the triangles into the oil and cook until they turn golden brown.
Once golden brown remove from oil and drain on a paper towel covered plate or a rack.
While still hot sprinkle on Mexican seasoning to taste.

Add salsa and cheese sauce into two bowls and spread chips around the bowls with your favorite toppings.
(Toppings included in the picture: sliced green onions and cilantro.)

Crock - Pot Beef Stew

Ingredients:
2 pounds stewing meat
2 tablespoons Wondra® Quick-mixing flour, gravy
6 peppercorns
2 bay leaves
1 tablespoon garlic powder
1 tablespoon onion powder
3 tablespoons beef bouillon
1 tablespoon soul seasoning
1 package onion soup mix
1 teaspoon accent® seasoning/ MSG
2 carrots -- cut in 1/2" pieces
3 ribs celery -- cut in 1/2" pieces
2 onions -- cut in 1/2" pieces
Kosher salt -- to taste
1 quart water
Kitchen bouquet, browning seasoning (do not add until stew is complete) -- if desired
Instructions:
24hrs before cooking, coat stewing meat in the onion soup mix in a air tight container and place in refrigerator for 24hrs.
Add all ingredients into the crock - pot and set on high for 4hrs. of cooking or on low for 8hrs of cooking.
If desired thickness in stew isn't reach then add the 2 tbsp. cornstarch and 2 tbsp. water.
*For a darker looking beef stew add Kitchen Bouquet.
Remove bay leaves, serve!

Appetizers

Bacon Wrapped Shrimp
Ingredients:
2 slices of bacon
6 uncooked shrimp
6 water chestnuts
6 toothpicks
Directions:
Cut bacon into thirds. Lay bacon flat. On one end of the bacon strip stack water chestnut and shrimp.
Using the toothpick roll the bacon over the water chestnut and shrimp. Use the toothpick to secure the bacon.
Place appetizer into a 350 degree oven and cook for 35 minutes. Remove appetizers from the oven and pat dry then serve.
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Bacon Wrapped Scallops Ingredients:
2 slices of bacon
6 uncooked scallops
6 toothpicks
Directions:
Cut bacon into thirds. Lay bacon flat. On one end of the bacon strip add the scallop. Using the toothpick roll the bacon over the scallop. Use the toothpick to secure the bacon. Place appetizer into a 350 degree oven and cook for 35 minutes. Remove appetizers from the oven and pat dry then serve.
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Stuffed Mushrooms
Ingredients:
8 capped mushrooms
½ lb. Italian sausage
2 tbsp Worcestershire Sauce
½ tsp Tabasco Sauce
½ tsp Accent or chicken base
Directions:
In a medium size bowl mix together Worcestershire sauce, Tabasco sauce, Accent or Chicken base. Gently coat the mushroom caps in the mixture. Place mushrooms on a baking pan. Roll sausages into little balls in your hands then add to mushroom caps. Smooth down the edges to seal the sausage and mushroom together. Place into an oven at 350 degrees and cook for 35 minutes or until done. Remove the appetizers from the oven and pat dry then serve.

Spicy Fried Chicken

Ingredients:
Brine
2 T powdered chicken bouillon
2 t Tabasco sauce
½ t leaf thyme
2 T Cajun seasoning
2 T ground cayenne pepper
2 T Accent or MSG
2 T onion powder
1 T garlic powder
1 T Lawry's seasoned salt
1 t white pepper
1 quart of water

Instructions:
Mix All Ingredients Together, Place Cut Chicken Pieces in Brine In A Air Tight Container, Store In The Coldest Area Of Your Refrigerator For 24 Hours!!

Flour
2 1/2 cups of all purpose flour
1 t black pepper
1 T Accent
1 t garlic powder
Kosher Salt To Taste

Cooking Instructions:
After 24hrs. drain the brine off the chicken.
(Do not pat dry)
Drench chicken in flour, shake off excess, place on a plate then set in the refrigerator for 20 minutes.
Remove chicken after 20 minutes; recoat the chicken in seasoned flour and shake off excess.
Add chicken to a 330 degree deep fryer for 17 minutes or until chicken reaches an internal temperature of 180 degrees.
Once chicken is done place on a rack or on paper towel to drain.

Chicken & Tarragon Rice

Ingredients:
4 small Chicken breast
4 legs
2 packages chicken gravy mix
4 cups water
1/4 cup sherry or marsala wine
1/4 teaspoon thyme
1 tablespoon onion powder
1 tablespoon garlic powder
1/4 teaspoon white pepper
1/4 teaspoon tarragon
1/4 teaspoon cayenne pepper
1 1/4 cups rice uncooked
1/4 teaspoon poultry seasoning
1 bay leaf
1 tablespoon chicken bouillon
1 teaspoon celery salt
1 teaspoon accent
1 teaspoon parsley
1/4 teaspoon black pepper
1 rib celery -- diced fine
1/2 medium onion -- diced fine
non stick spray

Instructions:
Rinse the chicken.
Coat a a large casserole dish with non stick spray.
Spread the rice on the bottom of the casserole dish.
Place the chicken evenly apart on top of the rice.
In a large bowl mix together all other ingredients. (This mixture is your base.)
Cover 3/4 of the chicken with the base.( Reserve 1 1/2 cups of base for gravy)
Wrap casserole dish with plastic wrap then foil wrap
Cook in a 350 degree oven until chicken reaches an internal temperature of 180 degrees.
Half way into the cooking process, remove the wraps so chicken will brown, place back into the oven until the chicken has an internal temperature of 180 degrees.
Strain base, use cornstarch or rux to thicken the gravy to desired thickness.
Ladle gravy on top of the chicken once the chicken is done.

Turkey Noodle Soup

Ingredients:
1 large turkey -- meat removed
3 carrots -- diced
2 large onions -- diced
6 ribs celery -- diced
1 1/2 tablespoons onion powder
1 1/2 tablespoons garlic powder
1 teaspoon accent® seasoning
3 tablespoon chicken base
2 tablespoon turkey gravy sauce
1 teaspoon poultry seasoning
1 teaspoon tarragon
1 gallon water
3 tablespoons cornstarch
2 1/2 cups wide egg noodles

Instructions:
Use Left Over Turkey for this soup or Turkey Legs even Wings will do.
In a large stock pot add turkey parts and water.
Bring water and turkey to an rolling boil and cook until liquid reduces by half.
Using a skimmer remove all turkey parts from the soup and set aside to cool.
Once turkey parts are cooled; pick all meat from their bones and set aside in a bowl.
Using a colander strain remaining liquid into a smaller stock pot.
Add remaining ingredients into the strained soup except for cornstarch, noodles, and picked meat.
Bring soup to a slow simmer.
Mix cornstarch and 4 tablespoons of water in a small mixing bowl and set aside.
When vegetables become tender add cornstarch mixture, to thicken the soup.
Add noodles and when noodles are 3/4 done add pulled turkey meat to soup.
Then serve.

Turkey Tetrazzini

Ingredients:
1 can mushroom
1/2 cup flour
2 cups chicken stock
1/4 teaspoon black pepper
3 tablespoons butter
1 small onion -- diced fine
1 rib celery -- diced fine
2 cups cooked spaghetti
2 cups cooked turkey -- chopped
1 tablespoon pimiento
3/4 cup Parmesan cheese
1/4 teaspoon poultry seasoning
3/4 cup milk
1 tablespoon onion powder
1 teaspoon minced garlic
shredded cheddar cheese, to taste
parsley, to taste
salt to taste

Instructions:
In a large pot melt the butter and saute the onions, garlic and celery.
Once onions and celery turn translucent stir in the flour.
Stir in the chicken stock to make a medium veloute sauce. (A veloute sauce is a sauce made by using roux and chicken stock.)
Once the sauce reaches a medium thickness stir in the milk then add the remaining ingredients, except for the cheddar cheese.
Spray a casserole dish with non-stick cooking spray, then add mixture into the dish.
Place the dish into a 350 degree oven until casserole starts to bubble, then remove from oven and top with the cheddar cheese.
Place the dish back into the oven and bake until cheese is melted.
Remove dish from the oven and let rest for 10 minutes.
Serve.

Banana Foster

Ingredients:

2 Banana
1/4 cup dark brown sugar
1/4 teaspoon allspice
2 tablespoons butter
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 tablespoons Maker's Mark, Kentucky Straight Bourbon or banana liqueur
1/4 cup Spice Rum
1/4 cup Pecan Halves
4 scoops vanilla ice cream

Instructions:
Melt butter in a 10-inch heavy skillet over low heat.
Add brown sugar, allspice and cinnamon and stir until sugar dissolves.
Add banana liqueur, vanilla extract and bring sauce to simmer. Add bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking.
Remove bananas from pan to a serving dish. Bring sauce to a simmer and carefully add the rum.
If the sauce is very hot, the alcohol will flame on its own. If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes. If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency.
Immediately spoon the sauce over bananas and serve. Serve with waffles, crepes, or ice cream.

Omelet

Ingredients:
3 mushroom -- sliced
1/4 Onions -- diced fine
3 slices green and yellow and red bell peppers -- diced fine
1 slice Ham -- diced
1 slice American cheese -- diced
3 egg -- scrambled
2 tablespoons butter

Instructions:
In a 9" omelet pan add butter
When butter began to sizzle add all vegetables saute.
When onion began to sweat add eggs and ham and cheese
cook to desired doneness
Fold unto plate and garnish

Lasagna

Ingredients:

2 boxes lasagna noodles

2 pounds ground hamburger

1 pound Italian sausage

1 box Philadelphia Cream Cheese

1 32 oz carton ricotta cheese

2 eggs

1 tablespoon sour cream

1/2 teaspoon salt

1/2 teaspoon black pepper

4 jars Ms. Cozzi's Mushroom Tomato Sauce or any prepared spaghetti sauce

1 teaspoon parsley

2 cans tomato sauce

1/2 cup red wine

1 teaspoon beef base

1 teaspoon garlic powder

3 cups shredded mozzarella cheese

1/2 cup asiago Cheese

Instructions:

In a large skillet add hamburger meat, 1/2 tsp of salt and 1/2 pepper.
Cook hamburger meat until its done, drain it and set it aside.
In large skillet cook Italian sausage meat until done then drain it and grind until it's hamburgers size.
In a large pot add spaghetti sauce, hamburger meat, sausage meat, tomato sauce, beef base, red wine and set aside.
In a large mixer add ricotta cheese, sour cream, eggs, cream cheese and parsley and gently cream, then set aside.

In a 2" hotel pan spray non stick cooking spray.
Neatly layer lasagna noodles at the bottom of the pan, then ladle enough spaghetti sauce to cover the noodles, add another set of noodles to the top of the spaghetti sauce.
Add the cheese mixture on top of the noodles then sprinkle on a then layer of the mozzarella cheese.
Cover the cheese mixture with another set of noodles then ladle on enough spaghetti sauce to cover the noodles.
Set pan in the oven and cook for 35 minutes or until noodles are done.
Once noodles are done, top the dish with the remaining mozzarella cheese and place back in the oven and cook until cheese melts.
Let the lasagna cool for 20 minutes then slice and serve.

Beef Wellington

Ingredients:

4 (6) ounce tenderloin, beef / Sirloin Fillets
1 medium Onion -- sliced
1 pound Mushrooms -- sliced
1 large Shallot -- diced
2 sheets Puff pastry
Salt N Pepper to taste
1 egg wash -- beaten
1 tablespoon water
2 tablespoons butter

Bordelaise Sauce
2 tablespoons butter
1 green onions -- finely chopped
1 garlic clove -- finely chopped
1 onion -- sliced
2 carrot -- sliced
6 whole peppercorns
1 whole clove
1 parsley sprig
1 bay leaf
1 cup beef bouillon
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup red wine

Instructions:

Preheat oven to 350 degrees.
Mix together 1 egg and 1 tbsp of water making egg wash and set aside.
Rinse fillets, pat dry and set aside.
In a large skillet melt 1 tablespoon of butter then add mushrooms and onions.
Add a pinch of salt and pepper.
Saute mushrooms and onions until they caramelize.
Once mushrooms and onions caramelize remove them from the skillet then drain on a paper towel covered plate.
Season fillets with salt and pepper on both sides to taste, then set aside.
Reheat skillet, add 1 tablespoon of butter then saute the shallots.
Next place steaks into the same skillet and sear fillets on both sides for 3 minutes, then set aside on a plate.
Roll out puff pastry until it is half it's thickness.
Cut dough in half.
Trim the edges. Retain all scraps for later decorations.
Spread the egg wash on all edges.
Add 1 tablespoon of the mushroom and onion mixture to the center of the dough.
Next add the fillet, then another 1 tablespoon of the mushroom onion mixture onto of the fillet.
Fold all the edges to the center of the Wellington and coat with the egg wash.
Flip the Wellington over so the smooth side faces upward and the gather edges face downward.
Lightly coat with egg wash.
Use the left over dough to make decorative leaves and balls. Gently add decoration onto the smooth side of the Wellington.
Then lightly coat with egg wash.
Cook Wellingtons until puff pastry turns a golden brown.
Remove from the oven and serve.

Bordelaise Sauce
Combine first nine ingredients of the Bordelaise Sauce and saute for 3 minutes or until onions are golden.
Remove from heat and stir in flour until mixture is smooth.
Cook over low heat, stirring constantly, until flour is lightly browned, approximately 5 minutes.
Remove from heat and stir in bouillon;bring to boil stirring constantly.
Reduce heat and simmer uncovered for 10 minutes, stirring occasionally.
Strain, add salt and pepper, wine and parsley.
Reheat slowly.
Makes 1 cup.

Pumpkin Pie

Ingredients:
1 (15 oz.) can Libby's 100% Pure Pumpkin
1 teaspoon ground cinnamon -- level
1 teaspoon ground ginger -- level
1/4 teaspoon ground cloves -- level
1 1/2 cups sugar
2 cans evaporated milk
1 teaspoon salt
4 eggs
2 uncooked pie shell

Instructions:
Preheat oven to 425 degrees.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture.
Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk. Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350 F.; bake for 50 to 60 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Serve immediately or refrigerate

Kentucky Hot Brown

Ingredients:
8 slices bacon -- cooked
6 slices bread (toast points) -- toasted and slice diagonally
1 tomatoe -- sliced
1 pound sliced turkey

Cheese Sauce
2 cups milk
2 tablespoons Parmesan cheese
2 tablespoons white wine
8 slices American cheese (optional) /(American cheese make a smoother cheese sauce.)
1 cup casserole cheese
1 teaspoon garlic
1 tablespoon onion powder
1/4 teaspoon white pepper
roux as needed
parsley to taste

Instructions:
Cheese Sauce
In a two quart pot mix together milk, white wine, garlic, onion powder, and white pepper.
Bring mixture to a boil.
Gradually stir in roux until white sauce reaches desired thickness.
Remove the pot from the heat then gradually stir in the American cheese,
Parmesan cheese, and 3/4 of the cheddar cheese until sauce is smooth.

Hot Brown
On a oven proof plate lay out 3 toast points. Layer sliced turkey on top of the toast.
Ladle cheese sauce on top of toast and turkey.
Place the hot brown into the oven. Remove the hot brown once the cheese sauce starts to bubble
or once the sauce turns lightly brown.
On top of the hot brown add 2 slices of bacon crosswise then a layer of tomatoes.
Sprinkle one tablespoon of the left over cheddar cheese on top of the hot brown. Then place the hot brown back into the oven
to melt the cheddar cheese.
Carefully remove the hot brown from the oven and serve on a double plate.

Beef Vegetable Soup

Ingredients:
2 pounds of stewing meat
1 onion -- diced
3 ribs of celery -- diced
1 bag (pound) of mixed vegetables
1 can of diced tomatoes
2 tablespoons of beef base
1 quart of water
1 teaspoon of Lawry's seasoning salt
1 teaspoon of black pepper
1 tablespoon of onion powder
1 tablespoon of garlic powder
1 pinch of dried thyme
1 can of diced potatoes or fresh peeled
1 can of tomatoe paste

Instructions:
Wash beef, add water and the seasonings, and let simmer for about 30 minutes on medium heat.
Add water as needed.
Add remaining ingredients except for potatoes and tomato paste.
Continue to cook until beef is tender.
Add tomato paste to thicken, optional.

Source:
"Dorothy Jones" Mother of Chef Jones

Shrimp Etouffee

Ingredients:
1 pound shrimp , peeled and deveined
1 tablespoon olive oil
2 tablespoons margarine or butter
3 tablespoons all-purpose flour
1 teaspoon Old Bay Seafood seasoning
1 medium onion (about 1/2 cup), chopped
1 small green bell pepper (about 1/2 cup), chopped
1 medium stalk of celery (about 1/2 cup), chopped
1 tablespoon Cajun seasoning
1 1/2 teaspoons garlic
3 cups shrimp stock
2 tablespoons cilantro
2 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons red pepper sauce
2 cups cooked rice

Instructions:
Peel shrimp. Make a shallow cut lengthwise down back of each shrimp and wash out vein.
In a 4 quart pot heat olive oil, and 1 tablespoon of margarine or butter. Then add onions, celery, carrots and garlic.
Add all seasonings. Once onions begin to turn translucent add the peppers. Cook until peppers become tender.
Make a well in the center of the vegetables then add remaining butter and flour into the center.
Stir flour and butter until they become a paste. Incorporate the paste into the vegetables.
Once the mixture begins to turn brown gradually add the shrimp stock.
Stir until it becomes bubbly and brown. (For a darker Etouffee add 1/4 tsp. of Kitchen Bouquet.)
Add shrimp then lime juice and hot pepper sauce. Let simmer for 5 minutes, stirring
occasionally until shrimp turn pink.
Serve over hot rice.

Wendy's Fried Rice

Ingredients:
3 slices bacon -- diced
1 rib celery -- diced
1 medium onion -- diced
3 cups cooked rice
3 slices Canadian bacon or ham -- diced
1/2 cup peas and carrots
1 egg -- scrambled
1 teaspoon minced garlic
3 tablespoons low sodium soy sauce
1/4 teaspoon turmeric
1/2 teaspoon accent
1/4 teaspoon ginger
1 teaspoon onion powder
1 teaspoon roasted garlic powder
1 teaspoon seasoning salt
1/4 teaspoon ground black pepper

Instructions:
In a small bowl mix together turmeric, onion powder, garlic powder, seasoning salt, ginger, accent and black pepper then set aside.
On medium high heat cook the bacon until crispy in a skillet or a wok.
Add the onions and celery into the wok with the bacon, cook until the onions turn translucent.
Add Canadian bacon cook for 2 minutes then form a well in the center of the skillet or wok so that you may scramble the egg.
Incorporate the ingredients in the skillet or wok, then fold in the rice and remaining ingredients and seasonings.
Serving Size : 6

Mexican Stuffies

Ingredients:

8 ounces Velveeta cheese -- melted
1/4 teaspoon cumin powder
2 tablespoons salsa
1 pound hamburger meat
1 package taco seasoning mix
1 sheet puff pastry
taco sauce to taste
shredded cheddar cheese to taste
egg wash (1 egg, 2 tbsp. water mix together)

Instructions:
Cook hamburger meat according to taco seasoning mix package, then set aside.
Mix together melted Velveeta cheese, salsa, and cumin powder then set aside.
Cut the puff pastry sheet into 4 even squares.
In the center of the puff pastry squares add 1 tablespoon Velveeta cheese sauce.
Then using a 2 ounce ice cream scoop, add a scoop of taco meat on top of the cheese sauce.
Fold the edges of the puff pastry to the center of the Stuffies,
then flip the Stuffies over edge side facing downward and press down gently.
Place the Stuffies on a lightly sprayed baking pan.
Lightly coat Stuffies with a layer of egg wash.
In a 350 degree oven, bake Stuffies until they turn golden brown.
Once Stuffies are done top with taco sauce and shredded cheddar cheese.

Dr. Pepper Cake

Ingredients

Cake
1 cup butter, melted
1 cup Dr. Pepper Soda
4 tablespoons cocoa powder
2 eggs
1 teaspoon vanilla extract
2 cups sugar
1/2 cup buttermilk
1 teaspoon baking soda
2 cups flour
1 1/2 teaspoons cinnamon
Dr. Pepper Icing
1/4 cup butter
1/4 cup Dr. Pepper
3 tablespoons cocoa powder
16 ounces confectioner's sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Cake Instructions:
In a small sauce pot heat butter, cocoa powder and Dr. Pepper. Mix well and set aside.
Cream eggs, sugar and butter, milk and baking soda. Add flour and cinnamon alternately with Dr. Pepper mixture, then vanilla extract.
Pour into greased and flour 9X12 or large spring form pan and bake at 350 degrees.
Bake for 25 to 35 minutes or insert a toothpick into the center of the cake if it comes out clean the cake is done.
Ice with Dr Pepper Icing.

Dr. Pepper Icing Instructions: Heat butter, cocoa and Dr. Pepper and blend well. Stir in other ingredients. Mix thoroughly and ice cake.

Serving Size : 12

Matzo Ball Soup

Ingredients
Matzo Balls
2 eggs
2 tablespoons vegetable oil
2 1/2 quarts water
1 package matzo ball mix
1 1/4 teaspoons chicken base (paste)

***Use the Chicken Soup Recipe for Matzo Ball Soup broth!***





Instructions:
Matzo Balls
In a small bowl, blend 2 eggs and 2 tablespoons of vegetable oil.
Add contents of one packet, 1/4 teaspoon of chicken base and stir with fork until evenly mixed.
Place bowl in refrigerator for 15 minutes.
In a 4 quart pot, bring to a boil 2 1/2 quarts water and chicken base, if desired.
Wet hands and form batter into balls approximately 1 inch in diameter.
Drop into boiling water; cover tightly; reduce heat and simmer for 20 to 25 minutes.
Remove your Matzo Balls from the pot and let drain on a rack or paper towel covered plate.
Soup
Strain 1 1/2 quarts of the "Chicken Soup".
Serve your Matzo Balls in the strained soup.

Chicken Soup

Ingredients

8 chicken leg quarters
1 onion, diced
5 ribs of celery, diced
2 carrots , diced
3 tablespoons of chicken base
1 teaspoon of garlic powder
1 tablespoon of onion powder
1 1/2 teaspoon of poultry seasoning
1 teaspoon of black pepper
add salt to taste
3 tablespoons of corn starch
3 quarts of water



Instructions:
In 4 quart pot add 3 quarts of water and cook the chicken quarters until done.
Once done pull chicken quarters out of the pot and allow them to cool. Pull the meat from the chicken bones. Then set aside on a plate.
Strain chicken stock. Add remaining ingredients except pulled chicken.
Cook vegetables until they are tender.
Add three tablespoons of water to cornstarch to thicken the soup.
Add pulled chicken and serve.

Chicken Nuggets and Onion Rings

Yummy!!! :-) Yummy!!!


Ingredients:

Seasoned Flour

4 cups flour

2 tablespoons seasoning salt

1 tablespoon garlic powder

1 tablespoon accent seasoning

1 teaspoon black pepper

1/ 2 cup cornstarch

2 tablespoons salt

Batter

1 egg

1/4 cup water

1/2 cup buttermilk

*Seasoned flour

Chicken Nuggets

2 pounds chicken tenders, sliced 1-inch thick

Onion Rings

2 medium onions, sliced 1/4-inch thick

Instructions:

Seasoned Flour

Mix together all the Seasoned Flour ingredients in a large bowl then set aside.
Taste the flour and adjust to your taste.

Batter

In a medium sized bowl mix together the egg, water and milk.
Gradually add the seasoned flour mixture into the batter until batter reaches a pancake mix consistency.

Onion Rings

Gently separate the onion ring slices then drop into the batter.
Place a colander on a plate or inside a medium sized bowl.
Drain the excess batter off the onion rings in the colander.
Gently coat the onion rings in the seasoned flour.
Then place onion rings on a wax paper covered cookie sheet or a
flat baking pan and place in the freezer for 15 minutes.
After the 15 minutes cook in a deep fryer until rings turns golden brown.
Remove from the deep fryer then drain on a rack or paper towel covered plate.

Chicken Nuggets

Rinse chicken and set aside.
Coat the chicken in the batter then drain off the excess batter in the colander.
Coat the chicken in the seasoned flour.
Then place chicken nuggets on a wax paper covered cookie sheet or a flat baking pan and place
in the freezer for 15 minutes.
After the 15 minutes cook the nuggets in the deep fryer until nuggets turn golden brown.
Remove from the deep fryer then drain on a rack or paper towel covered plate.
Serve with your favorite condiments!

5 X 13 Super Sub

Ingredients:

1 5X13 loaf French bread

1 pound sliced turkey

1 pound sliced ham

1 8 oz. bag sliced pepperoni

3 tomatoes, thinly sliced

1 Bermuda onion, thinly sliced

1/2 head lettuce, shredded

4 slices American cheese

4 slices Swiss Cheese

7 green olives

7 3 inch frill picks

Instructions:

Rinse and dry all vegetables.
Use a bread knife to slice the French bread in half lengthwise.
Hollow out excess bread making a shallow trench.
On the bottom half of the French bread cover with the pepperoni.
Layer ham folded in half on top of the pepperoni then follow with folded in half turkey.
Layer the lettuce, tomatoes then onion.
Alternate the American and Swiss cheese on top of the onions then cover with top half of the French bread.
Skewer the olives onto the frill picks then insert the frill picks evenly along the sub.
Serve with your favorite condiments.
***My favorite condiment is Hellman's Italian dressing as a dipping sauce! :-)***

BBQ Rib Tips

BBQ Rib Tips
These Rib Tips are great for fun for the big game day! :-)

Ribs Tips

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2 pounds rib tips

3 cups of your favorite BBQ sauce

1/2 lemon or lime

B. R. All- purpose Spice Rub

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3/4 cup paprika

1/4 cup ground black pepper

1 tablespoon salt

1/4 cup granulated sugar

2 tablespoons chili powder

2 tablespoons garlic powder

2 tablespoons onion powder

2 teaspoons cayenne pepper

1 teaspoon accent seasoning

Instructions:

B. R. All- Purpose Spice Rub
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In a medium bowl mix together all ingredients for the B. R. All- purpose Spice Rub
then set aside.

Ribs
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Rinse the ribs in your sink.
After rinsing the ribs sprinkle B. R. All- purpose Spice Rub on both sides of the ribs, coating both sides well.
(Store remaining B. R. All-purpose Spice Rub in a covered container and keep in a cool dry place.)
Once ribs are coated add ribs onto a broiling pan.
Cook ribs in a 350 degree oven until meat is tender and pulls away form the bone. Then set aside.
In a small sauce pan heat your BBQ sauce and lime or lemon.
Remove lemon or lime from the sauce after 30 minutes or the sauce will turn bitter.
Lightly coat the ribs with your BBQ sauce then place back into the oven for 10 minutes.
After, the 10 minutes remove the ribs from the oven.
On a cutting board slice ribs into 1 to 2 inch tips.

Dip tips into BBQ sauce then place on a dish and serve

Chicken Marsala

Chicken Marsala (2)

Recipe By :Chef Jones
Serving Size : 2 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
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2 5 oz boneless, skin on chicken breast
1/2 cup all-purpose flour
2 cups chicken stock or bouillon
1 pint mushrooms -- sliced
1 medium onion -- sliced
1/4 cup Marsala wine
1 cup California Blend Vegetable Mix
2 cups wide egg noodles
clarified butter as needed
salt and pepper to taste

Cook noodles according to box instructions.
Once done toss noodles with 1/2 teaspoon of clarified butter then set aside.

Rinse chicken.
Add half of the flour onto a plate then lightly dust the chicken in the flour.

Heat 1 teaspoon of clarified butter in a large skillet.
Add chicken to the heated skillet skin side down.
Sprinkle salt and pepper to taste on both sides of the chicken.
Cook chicken on medium high heat until both sides are golden brown.

Once chicken is golden brown on both sides remove the chicken from the skillet
onto a plate then set aside.
Using the same pan add 3 tablespoons of flour into the chicken drippings.
Continuously stir until the flour turns golden brown then pour in 1 cup of the chicken stock. (Makes a pan gravy.)
Once pan gravy is mixed well remove from the pan into a small bowl and set aside.

Clean pan and then heat 1 teaspoon of clarified butter.
Add onions and mushrooms into the pan cook until onions caramelize.
Make a small well in the center of the pan then add the chicken into the center.
Pour the pan gravy and remaining cup of chicken stock over the chicken, mushrooms and onions.
Pour Marsala wine on top of the chicken and let chicken simmer until chicken reaches an
internal temperature of 175 to 180 degrees.

While chicken is simmering saute California blend in 1 teaspoon of clarified butter in a large skillet.
Once vegetables are tender toss vegetables into the noodles.
Once chicken reaches 175 to 180 degrees remove the pan from the heat.

Place chicken in the center of the noodles then cover with the Marsala sauce.
Serve.

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