Women In Community Service Inc.

Community Kitchen

Recipes

Try this one ..COWBOY BEANS

COWBOY BEANS from 'Cooks Country'
Serves 4 to 6

A heavy-bottomed Dutch oven prevents the beans from cooking too rapidly or scorching. If you're thinking ahead, you can soak the beans in 6 cups of water overnight (then skip step 1). Adjust the heat, smoke, or salt by stirring in more Tabasco or barbecue sauce at serving time.

1 pound dried pinto or navy beans, washed and picked clean of any debris
4 slices bacon, chopped fine
1 medium onion, chopped fine
4 medium garlic cloves, minced
4 1/2 cups water
1 cup strong black coffee
1/3 cup packed dark brown sugar
2 tablespoons prepared brown mustard (such as Gulden's)
1/2 cup plus 2 tablespoons barbecue sauce
1/2 teaspoon Tabasco sauce
Salt and pepper

1. Place beans and 6 cups water in large Dutch oven.Bring to boil over high heat and cook for 5 minutes. Remove pot from heat, cover, and allow beans to sit for 1 hour. Drain beans. Clean and dry pot.

2. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Add bacon to pot and cook over medium heat until lightly browned, 6 to 8 minutes. Stir in onion and cook until beginning to brown, 6 to 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Add drained beans, water and coffee. Bring to simmer over high heat and cook for 10 minutes. Add brown sugar, mustard, 1/2 cup barbecue sauce, Tabasco sauce and 2 teaspoons salt. Return to boil over high heat, cover pot and transfer to oven.

3. Cook until beans are just tender, 2 to 2 1/2 hours. Remove lid and continue to cook, stirring occasionally, until liquid has thickened to syrupy consistency, 1 to 1 1/2 hours. Remove from oven, stir in remaining 2 tablespoons barbecue sauce, and season to taste with salt and pepper. (Beans can be refrigerated for several days.) Yee Haa !!!
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A friend of mine gave me this recipe and I tried it. I couldn't believe Teddy Ray liked it but he did. It really is good and so easy.

1)Pour a large can (29 oz.) of sliced peaches (the raggey over ripe ones will be better)in a square Pyrex.

2)Cut 4 slices of bread into about 1 inch pieces and arrange over peaches.

3)Sprinkle 3/4 cup sugar, and 2 tablespoons flour over the top of the bread.

4)Melt 1/2 stick oleo and mix with a beaten egg and pour over top of the sugar/flour.

5)Bake at 350 degrees for 30-40 minutes. (I cooked mine 35 minutes, but ovens vary.)

It's hard to believe but is really good and couldn't be easier!

Jane


HI EVERYONE :) -- If you are an onion lover like us, you will really love this
old recipe:

2/3 C Sugar
3 Teasp. Salt
2 Teasp. Dry Dillweed
1 C Vinegar
1/2 C Water

Cut up a onion into rings, and let the rings sit in the brine for a couple
of hours. You could also use this brine for cucumbers.

Byron's Aunt Julia was a wonderful cook, (and she lived to be in her 90's).
Byron's sister ended up with her recipes after her death. She shared this
one with us, and we have really enjoyed it. Byron brought home some Vidalia
onions from a benefit he attended in Stockton, and we have basically eaten
the whole sack using this recipe.

ENJOY!!!

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SOUTHWESTERN CHICKEN ROLLUP


For each serving use:

1 boneless, skinless chicken breast
Salt and Pepper
1 thin deli slice of ham
1 Tbs grated Mozarella Cheese
1 Tbs grated Cheddar Cheese
1 bacon slice
1 Tbs Picante Sauce
1 Tbs Ranch Dressing


Flatten chicken breast to about ¼” thick between two sheets of waxed paper or Saran Wrap. Blot dry. Season lightly with salt and pepper. Lay ham slice on top of flattened chicken breast, put cheese in middle of ham slice, and roll chicken breast up and secure with a toothpick. Place with ends facing up on baking sheet that has been covered with aluminum foil. Cut bacon slice in half and lay in X over chicken breast.

Bake at 350 degrees for 45 minutes or until meat thermometer reads 190. If bacon is not browned, put under broiler for a minute or so. Remove from oven. Mix together Picante Sauce and Ranch Dressing. Place chicken breast on plate and pour sauce mixture on top.

This is soooo good!

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CARROT CAKE

2 CUPS SUGAR
1 1/2 CUPS OIL
4 EGGS
2 1/4 CUPS FLOUR
2 TEASP. SALT
2 TEASP. SODA
2 TEASP. CINNAMON
3 CUPS GRATED CARROTS
1 1/2 CUPS CHOPPED PECANS

COMBINE SUGAR, OIL AND EGGS. BEAT ON MED. SPEED FOR 2 MINUTES.
MIX DRY INGREDIENTS TOGETHER AND ADD TO OIL MIXTURE. BEAT ON LOW SPEED 1 MINUTE. ADD CARROTS AND NUTS. POUR INTO GREASED AND FLOURED TUBE PAN (AT LEAST 10 INCH). BAKE 300 DEGREES 1 HOUR OR TILL TEST DONE.

CREAM CHEESE ICING

1 8 OUNCE PKG. CREAM CHEESE
1/2 STICK OLEO (ROOM TEMP)
CREAM TOGETHER WELL AND ADD 2 TEASP. VANILLA AND POWERED SUGAR UNTIL THICK ENOUGH TO SPREAD. (WILL TAKE ONE POUND PLUS SOME USUALLY).

SOMETIMES I ADD CHOPPED PECANS TO ICING ALSO OR PLACE HALVES ON TOP.

JANE RODELL


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PUMPKIN SPICE POUND CAKE

1cup oil
3 cups sugar
5 eggs
3 cups flour
2 tsp. baking powder
1/2 tsp.
1/2 tsp. salt
1 Tbl. allspice


1Tbl. Cinnamon
1Tbl. Nutmeg
1 can pumpkin
1/3 cup water
1 tsp. vanilla
1 tsp. butter flavoring
2 Tbl. orange extract


Mix in order and bake 325 degrees, 1 hour 15 minutes.
Check with tooth pic after one hour.

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ROASTED CHICKEN

1 large whole chicken
1 stick butter softened
fresh herbs (rosemary, thyme, cilantro, oregano....)
1 lemon cut in half
1/2 clove of garlic (just cut the whole thing in half to expose the inside)
1/2 onion

Wash and pat chicken dry. Make a paste using stick of butter and at least
1T each of chopped herbs of your choice. Rosemary and thyme are a
wonderful combo. Rub chicken with butter mixture, be sure to get between
the skin and the breast. Season with salt and pepper as well.

Take additional whole sprigs of selected herbs and stuff into cavity of
chicken along with remaining ingredients. Place in roasting pan breast side
up in a 400* oven for about an hour. If the chicken seems to be browning to
quickly, place a sheet of foil over the top.

Enjoy! It's so easy and delicious!

Lori Thompson



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ORANGE MARMALADE

3 bitter oranges (if not available, substitute sweet oranges, such as Valencia or navel)
1 sweet orange
Half a lemon
4 1/2 cups water
sugar, as needed

1. Wash fruit thoroughly; do not peel. Slice oranges and lemon very thinly; remove seeds. Place sliced fruit in large glass or ceramic bowl; cover with the water and let stand, covered, in the refrigerator for 24 hours.
2. Transfer fruit mixture to large, heavy-bottomed pot. Over medium heat, simmer until peel is fork-tender (about 30 minutes).
3. Remove from heat, cool slightly; cover and let stand in refrigerator for another 24 hours.
4. Measure fruits and their liquid; add an equal amount of sugar and return fruit and sugar mixture to pot. Bring to a boil, reduce heat to medium, and cook, stirring frequently at first and then constantly, until mixture registers about 218 degrees (approximately 20 to 35 minutes).
5. Quickly skim foam from mixture; ladle hot preserves into hot jars that have been sterilized and drained, leaving 1/4-inch space between marmalade and lid. Cover with hot lids that have been sterilized or heated according to manufacturer's instructions; tighten ring bands.
6. Set jars in canner partially filled with hot (180 degree) water. Pour in additional hot water to cover tops of jars by 2 inches. Heat water in canner to rolling boil; regulate heat to maintain constant gentle boil, counting processing time from when water around the jars boils. Process half-pint jars for 5 minutes.
7. Remove jars from canner; set on folded towel. Let cool at room temperature for 12 hours. Use jars within a year. Refrigerate any jar that fails to seal and use within two weeks.

GeneGloCan

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Pineapple Custard

1/2 cup sugar
1 Tbsp cornstarch
1 1/4 cups scalded milk
1 can fresh frozen pineapple juice concentrate
4 egg yolks, well beaten
1 Tbsp unflavored gelatin
1/4 cup cold water
4 egg whites
1/2 cup sugar
1/2 pint heavy cream
Mix sugar and cornstarch. Add scalded milk slowly to beaten egg yolks. Stir in sugar-cornstarch mixture. Stir in pineapple concentrate. Cook in top of double boiler until custard coats the spoon. Dissolve gelatin in cold water. Stir into the hot custard until it is dissolved. Chill the custard until it is slightly thick. Adding sugar gradually, beat the egg whites until they are stiff. Fold into the custard mixture. Chill until set. Before serving top with whipped cream and a few finely chopped nuts.

(From Wiki Wiki Kau Kau, Tutu Kay, 1964)
Rose Davenport


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MEXICAN LASAGNA

Mix following ingredients together - do not cook
1 lb hamburger meat
1 can refried beans
1 tsp ground cumin
3/4 tsp garlic powder
2 tsp oregano
½ tsp salt

Divide meat mixture in half.

Other ingredients needed:
12 lasagna noodles (do not cook)
1 pint sour cream
2-1/2 cups picante sauce
2 cups Monterrey jack or cheddar cheese
2-1/2 cups water
½ cup green onions
½ cup sliced black olives


Place 4 lasagna noodles in bottom of 9 x 13 dish. Cover with ½ meat mixture (the meat mixture will make a very thin layer over the noodles. Pat it down to cover all noodles). Layer 4 more noodles and rest of meat mixture, then 4 more noodles. Mix together picante sauce and water. Pour over noodles. Cover tightly with foil and bake for 1-1/2 hours at 350 degrees (325 for glass dish). Remove from oven. Mix together sour cream, olives, and onions and cover lasagna. Cover with cheese and put in oven until cheese melts. Let set for 5 to 10 minutes before serving to let juices mix.

Gloria Mayes/Eileen Cassell


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Mexicorn... very easy and 'delicioso'!!
by Sharon Roark

Ingredients:
4 Cans of Corn
1 - 8 oz pkg. Cream Cheese
1 Stick of Butter
Chopped Jalapeno (to taste)

Directions:
Drain corn. Combine corn, cream cheese and butter. Heat until cheese and butter are melted and hot. Add jalapeno pepper to taste.

This recipe can be combined in a crock pot or other electric serving pot and taken to pot luck dinners. It is always a hit!


Too Easy CRUNCHY COLD CORN

This sounds a little strange (corny), but give it a try. If you love corn you'll like this. It's also a great quick fix for a picnic or luncheon.

Ingredients:
2 cans of corn - drained ( you can use the kind with green and red peppers in it for color or the yellow and white mix)
1 Med sized bag of regular fritos
1 small bottle of Catalina dressing

Directions:
You may want to keep the corn and dressing chilled before you make this if you want a cold salad, but it tastes wonderful at room temperature too. Combine the drained corn and dressing in a large serving bowl. Just before serving, add the corn chips and gently toss. That's it!! This is great on a hot summer day!



"Cooking for the Empty Nest"
Recipe of the Week
by Susan Kemp

Avocado Delight

Ingredients

1 ripe avocado
1 green chopped onion
1/4 cup green bell pepper
2 tablespoons sliced black olives
1/2 cup mayonnaise
1/2 cup sour cream
1 ounce taco seasoning mix
1 (16 ounce) can refried beans
1-1/2 cups shredded Cheddar cheese
1/4 cup shredded lettuce
1/2 large chopped fresh tomato

Directions

Spread refried beans evenly on a medium sized serving platter,
and chill for 20 to 30 minutes.

Peel and pit the avocados. In a food processor, blend the
avocados with mayonnaise, sour cream and taco seasoning. Pour
over the refried beans. Top with cheddar cheese. Add lettuce,
tomatoes, green onions, green pepper and black olives if desired.
Re frigerate until serving. Serve with chips.

Serves 8

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If you have a favorite recipe that you would like to
share, please send it to recipies@adv-marketing.com
Be sure to read back recipes of the week at:
http://adv-marketing.com/business/frtest.htm
and Click on "Recipe of the Week".

Yours in cooking - Sue



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EASY!!! AND DELICIOUS!!!

Taco Soup (Hi David, Carol and Little David!!!)

You can also find this recipe on pg. 5 of our hard copy newsletter The News Box.

This is a great hurry-up dinner for unexpected guests or you may freeze single servings in freezer bags and enjoy a delicious and healthy lunch on your own.

Ingredients:

1 lb of ground meat (beef, chicken or turkey)
1/2 cup of coarse chopped onions
2 cloves of minced fresh garlic
1 pkg of your favorite taco seasoning mix
1 can Rotel diced chilies and tomatoes
1 can chopped stewed tomatoes
1 small can tomato sauce
1 can cooked pinto beans
1 can whole kernel corn (Mexicorn adds color)
1 can cream of mushroom soup
3 (about) cans of water
salt/pepper
Need one large soup pot

Brown the ground meat with the onions and garlic. Drain fat.

Add the taco seasoning mix, the Rotel and other chopped tomatoes and tomato sauce. Simmer for about two or three minutes.(Did I mention that this is also really fast?!)You may simmer longer depending on the kind of meat you use and the level of tenderizing you like.

Add the pinto beans, corn, soup and water.
Add salt and/or pepper to taste.
Variation: add ketchup or a little sugar to sweeten the soup /or lemon juice to add a little zing.
This is up to your taste buds to decide.

Heat thoroughly and serve with hot cornbread or corn tortillas and a side of fresh Pico de Gallo or bottle of Louisiana Hot Sauce.
Variation: Sprinkle with minced onion and cilantro and a squeeze of fresh lemon/lime juice
or - top with grated Colby/Monterrey Jack cheese
or - a big dollop of sour cream in the middle
or - use to make Frito pie ...OK I think I'm getting carried away now....

It's still early here in Texas as I write this and I haven't had breakfast yet. I'm thinkin' yesterdays leftover Taco soup is going to make a great brunch! I'm gonna go eat...Later! ;)




COMFORT FOODS

I Love Vegatables!
This is my favorite way to cook cabbage. A big bowl of this is a meal in itself for me. This is an "energetic" recipe, lots of chopping and throwing and stirring and sizzling. Have fun with it.

Ingredients:

5 slices of bacon
2 tblsp coarsley chopped onion
2 cloves garlic
1 lg head of fresh cabbage or 2 med size
1 tblspn powdered beef boullion or equivalent
water
salt and pepper to taste
*Optional-1 tspn of vinegar or lemon juice to retain color and add a little "zing"

Heat heavy soup/stock pot over med high flame (I only cook on gas).
Stack bacon slices and cut lengthwise in half, restack and chop into 1/4 inch pieces and throw them into the uncovered heated pot, start the bacon frying. Wash and cut the cabbage into 1" to 1 1/2" wedges and set aside. Chop the garlic and the onion and throw them into the frying bacon being careful not to burn it. As soon as they brown/carmelize a little, add your cabbage and allow it to also wilt and get a little brown, cooking the bacon flavor into the leaves. You will have to use a large spoon and stir and turn the cabbage. Again, be careful not to let it burn. Once the mixture is even and hot, add enough water to cover about 1" above the cabbage. Add 1 tblspn powdered beef boullion (or 1 cube). Add salt and coarse ground black pepper to taste. Cover the pot and let it simmer at a "lively" pace, stirring and checking occasionally that it doesn't dry out. Cook until it is nice and tender. Serve with warm cornbread and fresh radishes,green onions and garden tomatoes on the side.

Ruthie

Healthwise

GRILLED SALMON WITH DILL

Salmon is one of the best fish to serve because of the health benefits that it provides. Salmon along with others like, mackerel, herring, pompano, tuna, whitefish, catfish and sardines are a good source of omega-3 essential fatty acids. The high fat content of these fish provide more omega-3 than a low fat fish like bass, red snapper, halibut, perch, flounder and whiting. For those of us who can not stomach a dose of cod liver oil sliding down our throats, this salmon recipe and others like it, two or three times a week, are a good start to getting these essential fatty acids into our diets.

When buying your fish, make sure that you only buy from a reputable market. If possible, buy only the amount that you are prepared to cook and serve that day. Smell the fish and check that it has a clean "ocean" smell. The flesh should bounce back when pressed. Be suspicious of strong, fishy smelling flesh that is mushy or slimy. If you do refrigerate your salmon, try not to keep it for more than one day in the coldest section of your refrigerator. If you find an exceptional bargain and buy a large amount, be prepared to freeze it ASAP and use it within at least three months, especially if it is one of the high fat fish that spoil more easily.

O.K. Now that we have all that out of the way, lets get to cookin'.

Ingredients:

2 large Salmon steaks (approx. 1' thick cross section slice of dressed Salmon)
1 cup of milk
2 tsp olive oil or (spray olive oil)
1/4 cup lemon juice
1 tsp dried dill
salt and pepper

Wash and pat dry two Salmon steaks and let soak in shallow bowl with 1 cup of milk. Turn once and set in refrigerator while you begin heating a large non-stick surface. I prefer my "grilling machine" that sits at an angle and allows the fat to run off into a little oblong bowl. Because it has two cooking surfaces (folds over like a waffle iron), it only takes 1/2 the time to grill my steaks. Remove the steaks from the 'fridge and dip them in some lemon juice. Rub dill into both sides of each steak and salt and pepper lightly. Put a light coat of olive oil on them and place on the grill. If you use a two surfaced "grilling machine" it will take approx. 2-3 minutes. If using an open pan,cook about 3 minutes per side.Test for doness by using a fork to pull/drag the flesh, making sure it "flakes". That was quick!

You can serve this with any of your favorite vegatables. I prefer a side of white rice and a mixture of Chinese veggies. A small glass of non-alcoholic red wine will top off your healthy eating adventure.

Salmon steaks are usually large portions. If you should have some left over, refrigerate them imediately and have them the next day in a healthy sandwich....Flake the meat off the skin and bones and mix with a proportioned amount of coleslaw. (Did you know that coleslaw comes from the Dutch words "kool" meaning cabbage and "sla" meaning salad?) Serve on a split roll with a tomato slice and some sprouts or shredded lettuce. Slice the rest of the tomato on the side and pour yourself a tall glass of sparkling water on ice.

Here's to your health!

Weight Concious Recipes

http://www.cbt.net/dedwards/lowfat_southern_recipes.htm

Links

Lowfat Southern Recipes
Sue''s Link
Wanda''s Country Home
Cooks Country