Past Features

**Use 20-30 peppers (use fresh), but success reported when using bottled or canned.

Slice peppers in half lengthwise and scrape out all the seeds (wear gloves).

Try to keep both halves near each other as you have to put them back together later. Mix bisquick, raw sausage & cheddar cheese.

Stuff each pepper with Monterey Jack cheese and put the halves back together. Grab a handful of bisquick mixture and mold around pepper in shape of elongated egg. Use enough to cover pepper wiell. Dip armadillo egg in beaten egg and roll in Shake 'n Bake.

Bake on broiler pan (can use cookie sheet) at 350 degrees for 25 minutes or until crisp.

Pound steak until very thin. Rub olive oil into steak. Sprinkle evenly with garlic salt and pepper. Layer carrots, zucchini and cheese down center of steak lengthwise.

Roll up steak from long side. Tie together with four pieces of string.

Place meat in crock pot and cover with spaghetti sauce. cover and cook on low 7 to 9 hours. (high 3 to 4 hours ) Before serving cut and remove string.

In a large bowl, mix ground chuck, sausage, salt, pepper, celery salt, catsup, eggs, and unsalted crackers. Mix with your hands until mixture is well combined.

Remove and discard core of cabbage. Place cabbage leaves in kettle, pour boiling water over them and let stand for 5 minutes until leaves are flexible and can be easily removed.

Preheat oven to 375 degrees. Place 1/4 cup of mixture onto each cabbage leaf and roll tightly. Repeat for each cabbage roll. Then spread 3 cups chopped onion in a lightly greased roasting pan.

In a 2-quart saucepan, combine chili sauce, grape jelly, 1/4 cup water and heat over medium heat stirring to melt jelly. Arrange cabbage rolls over onions and pour sauce over all.

Cover roasting pan tightly with foil and bake for 2 hours. Remove foil, brush rolls with sauce and bake uncovered 40 minutes longer until sauce thickens. Serve with sauce spoon over rolls.

Wash, but do not peel tomatoes. Cut thin slice from stem end and scoop out pulp. Drain shells.

In med. bowl, chop pulp; add bacon, celery, onion, bread crumbs, salt and 1/4 cup of the Parmesan cheese. Mix well.

Place tomato shells in buttered baking dish. Fill centers with bacon mixture. Sprinkle remaining cheese atop tomatoes; dot each with 1 t butter or margarine.

Bake in a 385 degree F. oven for 20 to 25 minutes or till heated through and crumbs are lightly browned. Makes 6 servings.

Directions: place 3/4 cup blueberries in pie crust. In large mixing bowl, beat cheese until fluffy. Gradually beat in Eagle brand milk until smooth. Stir in reallemon and vanilla. Pour into pie crust. chill 3 hours until set. Top remaining blueberries and strawberries. Ref. leftovers. serves 8.
Preparation time; 15 min.

Put first 5 ingredients into blender; blend till smooth. Combine with meat and mix well. Put into greased loaf pan and cover with foil and bake at 400 for about 40 minutes. Take out and cover top with ketchup. Pour V-8 juice around edge and bake another 40 minutes.

Preheat oven to 350 degrees. Cut root from onions, and peel off papery skins. Place onions in baking pan with chicken stock. Cover pan with foil, and bake 30 minutes, until soft. Hollow out cores.

Combine bread crumbs, cracker meal, flour, salt, pepper, and cayenne. In another bowl, combine eggs, buttermilk, and milk. Coat onions with bread-crumb mixture, dip in egg wash, then coat with bread-crumb mixture again. Fill 8-inch saucepan with enough canola oil to submerge onions; heat to 450 degrees. Fry onions one at a time until golden brown, about 1 minute. Drain, and set aside.

Heat butter in sauté pan. Sauté crawfish, garlic, parsley, and cilantro, adding salt and pepper to taste. To serve, fill each onion with crawfish mixture and 2 tablespoons jalapeño dressing. Set 1 onion in a small pool of dressing on plate. If desired, garnish with deep-fried crawfish (use leftover bread-crumb mixture and egg wash). Serves 4.

In a shaker jar, combine milk, flour, salt and pepper.
Place squash blossoms in large pie tin and gently pour the milk-flour mixture over them. Heat the oil in a large heavy skillet until a drop of water will sizzle.
Fry the batter-coated blossoms in the hot oil until golden brown; drain on paper towels and sprinkle with paprika. Serve hot.

Cheese Stuffed Squash Blossoms

Wash blossoms, trim off stem ends. Remove the stamens. Blend the cream cheese, egg yolk, sour cream, feta cheese and Parmesan. Mix in green onion and salt and cracked pepper to taste. Spoon a teaspoon of this filling into each blossom; twist ends to close. Roll in flour coating lightly. Dip in beaten egg mixture.
Heat 1/4 inch of oil in a frying pan, add blossoms, turning until golden brown. Drain on paper towels.
Yield: 24 appetizers. Delicious!

Pre-heat oven to 325-F degrees. Thoroughly drain pineapple and evenly spread it out the bottom of a uncovered baking dish or casserole.

In a separate bowl combine flour, sugar, cheese.

Sprinkle mixture over pineapple. In another bowl, combine crushed crackers and butter or margarine, then sprinkle pieces over the top of the sugared pineapple.

Bake at 325 degrees for about 30 minutes or until hot and bubbly. Let cool for several minutes and serve warm.

Old Fashioned Molasses Cake

Preheat oven to 375*F. In large bowl, sift together flour, cloves, baking soda and spices.

In another bowl, combine butter, molasses, sugar and eggs; blend well.

Add boiling water and stir until smooth. Add flour mixture.

Turn into 2 (8 x 8-inch)prepared pans. Bake for 30 minutes or until an inserted toothpick comes out clean. Cool and turn out of pans. Serve with whipped cream.
Serves 12.

Rotel Chicken

Boil the chicken, remove from water and let chicken cool, save the water the chicken was cooked in.

In large skillet sauté garlic and onions in the stick of butter until the onion is transparent.

To the butter and onion and garlic mixture add the rotel tomatoes, mushroom soup, and chopped chicken, simmer for about 20 minutes or so, until flavors mix. While this is cooking cook spaghetti noodles in water the chicken was cooked in.

Drain and rinse. In casserole dish put half of the spaghetti noodles then half of chicken mixture cover with cheese, repeat. Bake in 350 F. oven until cheese melts.

Onion Peanut Casserole

Cook onions in boiling salted water until tender; drain. Arrange in greased 10x6x1 1/2 inch baking dish or 1 quart casserole. Melt butter; blend in flour. Gradually stir in milk and cook, stirring constantly until thick. Stir in the salt, mustard, and worcestershire; pour over onions. Sprinkle peanuts on top. Bake in 350 deg F oven for 10-15 minutes.

Recipe submitted by Suzy-Q, Listowner Bakery-Shoppe & Cafe

Spicy Texas Barbeque Sauce

Heat all ingredients to boiling in a 2 quart saucepan. Reduce heat to low. Cover and simmer 1 hour, stirring occasionally.
**You may also use the canned Chipotle peppers for a truly different spicy flavor.

Mexican Casserole

brown ground beef until brown. drain. mix soups, water, taco sauce and chopped green chilies; heat. crush 3/4 bag of doritos in bottom of oblong casserole dish. cover with cooked meat. grate cheese over meat; pour soup mixture over the cheese. top with remaining doritos and bake at 350º for 20 min. serves about 8

Better the next day after has time to set--then cuts like lasagna

Sausage Casserole

Heat oven to 375 degrees. Separate dough into 8 biscuits. Roll or press each biscuit into a 5" circle. Spread each circle with about 1 teaspoon mustard.

Place 1 ounce corned beef, 1 Tablespoon sauerkraut and 1 Tablespoon cheese in center of each circle. Fold in half; seal edges and prick top with fork.

In a bowl, combine the first seven ingredients. Add beef and mix well. Shape into 1-1/2 in. balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour. YIELD: 4-6 SERVINGS.

SOS (Military Style)

Brown beef. Drain and save juice. In sauce pan, cook beef fat and flour but do not brown. Cook about five minutes. Combine milk and water and heat to scalding, then adding roux to milk, stir constantly until blended. Add meat and cook about 10 minutes until desired thickness. Serve on toast. This is the authentic military recipe. The flavor secret is the canned milk. Do not use whole milk or flavor will be different..

Crumb Topping

Peel onions but leave them whole. Place the peeled onions in a large pot and add the chicken stock. Bring to a boil, over, and simmer gently for 30 minutes. Carefully drain the onions, reserving the stock for another use. Place the onions in a shallow oven proof baking dish so that they fit comfortably. Combine the melted butter, paprika, black pepper, salt, and pour the mixture over the onions. Turn the onions so that they all are coated with the seasoned butter mixture. Bake in a preheated 400 oven for 15 minutes.

Mix together the ingredients for the crumb topping and sprinkle it over the onions and bake for 15 minutes more.

Cook Together.

Ingredients can be mixed in the pan to be packed in. Stir until all ingredients are mixed well. Bake 1 hour at 350 degrees, or 15-18 minutes in a microwave on full power. This is very moist and keeps, and reheats well.

Squeeze as much of water out of potatoes as possible. In a bowl, mix with the remaining ingredients. Place a bit of the mixture spread out to 4 inches in a frying pan containing a little peanut oil. Fry until golden brown on both sides. Serve the pancakes with a bit of sour cream and applesauce on top of each.

Place potatoes in a greased 9X13" dish. Season with salt and pepper. Mix together sour cream and soup. Pour over potatoes; sprinkle with Cheddar cheese. Bake at 350 for 35 minutes.

Mix all ingredients together, and chill for several hours. Spread on flour tortillas roll and slice.

Casserole:

Topping:

Beat casserole ingredients in mixer until well blended. Put unto a 2-qt. long casserole dish that has been well greased with butter. Mix and spread topping ingredients over the sweet potato mixture. Bake in 350 degrees oven for 55 minutes.