"OH WOW...WHERE IS MY FOOD?"
MORE YUMMY RECIPES
(just click on the one you want to see
or scroll to see them all)
Cathy McCormack's "Just Peachy Spareribs"
Jodi Jackson's "Beef Nacho Casserole"
Mildred Stroud's "Jalapeno Cornbread"
Glennie Bednorz's "Jalapeno Chicken Casserole"
Glennie Bednorz's "Strawberry-Banana Salad"
Glennie Bednorz's "Make-Ahead Potatoes"
Glennie Bednorz's "Ambrosia Cake"
Cathy McCormack's "Just Peachy Spareribs"
| 4 lbs. Spareribs
Salt 1 cup of strained peaches 1/3 cup catsup 1/3 cup of vinegar 1/4 cup brown sugar 2 Tbsp soy sauce 1 tsp ginger garlic powder to taste |
Rub spareribs with salt. Place in baking pan. Bake at 450 degrees for 30 minutes. Pour off fat. Combine remaining ingredients and pour over spareribs. Bake for 1 1/2 hours at 350 degrees.
Yield: 6 servings* Cathy's note: "I use a can of peaches; drained and blenderized....You might want to make extra sauce for use at the table. *Webmaster's note: Or one serving each for Lee and I
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| 1 lb of ground beef
1 cup of sweet corn, drained 1 Tbsp chili powder 2 cups (8oz) Colby & Monterrey Jack Cheese (divided) 1 jar (12oz) chunky salsa 3/4 cup Mayo or Miracle whip 2 cups crushed tortilla chips (devided) |
Heat oven to 350 degrees.
Brown meat*** Stir in next 4 ingredients. Layer meat with chips and cheese. Repeat layers Bake 20 minutes Top With lettuce & tomatoes. Serves 6 *** I always wash the meat after it is brown by putting it in a colander and running very hot water over it until the grease is gone, then I put it back in the skillet.
* OLE |
Mildred Stroud's "Jalapeno Cornbread" *
| 2 cups Corn Meal
1 cup of flour 4 teaspoons baking powder 1/2 teaspoon salt 3 eggs 1 large onion, grated or chopped 2 tablespoons sugar 1 can cream style corn 1/2 cup chopped Jalapeno (can use less) 1/2 pound grated, yellow cheese 1/2 link Polish sausage, chopped 1/4 cup pimiento, chopped 2 cups milk
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Mix all ingredients and bake in one (1) 9 x 13 pan and one (1) 8 x 9 pan at 400 degrees F until brown (approx. 35 minutes)
Cornbread will be gummy while hot
*Webmaster's note: I had three slices of this at the Association Dance and I must say it is as good a Jalapeno Cornbread as I have ever eaten (and I have had a lot of Jalapeno Cornbread).
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Glennie Bednorz's "Jalapeno Chicken Casserole" *
| 1/2 to 1 cup chopped onions
1 pkg. frozen chopped spinach, cooked and drained 1 pint sour cream 2 tbsp butter 3 - 6 jalapeno peppers, sliced 4 green onion tops * 2 cans cream of chicken soup ** 4 - 6 cups chopped, cooked chicken *** 1 llarge pkg corn tortilla chips 1/2 tsp salt (optional) **** 2 cups grated Monterey Jack Cheese
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* I substituted 1 can cream of celery & 1 can of garlic & cream of mushroom soup for the 2 cans of cream of chicken soup.
** I chose to brown chicken breasts in a little oil & chop into small pieces for better flavor than boiled chicken as some recipes use for casseroles. *** Although I didn't crush them, next time I will because they didn't soften as I presumed. **** I used Kraft's Mexican Four Cheese - natural finely shredded Cheddar, Monterey Jack, Asadero & Queso Blanco Cheeses. Saute onions in butter. Blend in Spinach, jalapenos, cour cream, soup, onion tops chicken, and salt, to create a chicken mixture. In lg pyrex pan, alternate layers of corn tortilla chips, chicken mixture and cheese, ending with cheese as top layer. Bake at 350 degrees for 30 minutes or until bubbly. Serves 10. To serve 12, I used 8 cups of chicken and had left overs that included an extra small casserole that was baked later. *Webmaster's note Again, we hear from the frozen North (Coastal Bend, of course). |
Glennie Bednorz's "Strawberry-Banana Salad"
| 1 pkg. (6 oz) strawberry gelatin(I used sugarless with good results).
2 pkgs. (10 oz each) frozen sweetened sliced strawberries, partially thawed (I sliced the chunk) 1 can (20)oz)crushed pinea;;oe, undrained 1 cup mashed firm bananas (about three medium size) 2 cups (16 oz) sour cream 2 tsp sugar 1 cup boiling water 1/2 to 3/4 cup chopped walnuts ( I used pecans) 1/2 tsp vanilla extract |
In a bowl, desolve gelatin in water.
Stir in strawberries, pineapple, banana and nuts. Pour half of the mixture into a 13" x 9" x 2" dish. Refrigerate for 1 hour or until set. Set the remaining mixture aside. Combine the sour cream, sugar and mix well. Spread over the chilled gelatin. Spoon remaining gelatin mixture over the top. Chill overnight. YIELD: 12 - 15 servings
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Glennie Bednorz's "Make-Ahead Potatoes"
| 10 lg. potatoes, peeled & quartered
1 cup sour cream 1 (8 oz.) pkg. cream cheese 6 Tbsp margarine, divided 2 Tbsp dried minced onions 1/2 to t tsp. salt, paprika
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Place potatoes in pan and cover with water. Bring to a boil and reduce heat. Cover and cook 20-25 minutes. Drain and place in bowl.
Mash; add sour cream, cream cheese, 4 Tbsp. margarine, onion and salt. Stir until smooth, and cream cheese and butter are melted. Spread into greased 9 x 13 in. pan. Melt remaining margarine; drizzle over potatoes. Sprinkle with paprika. Refrigerate or bake immediately, covered at, at 350 degrees for 40 minutes. Uncover and bake 20 minutes longer. If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking, YIELD: 12 servings
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Glennie Bednorz's "Ambrosia Cake"
| 1 yellow cake mix
2 eggs 1/2 cup water 1/2 cup oil 1 can mandarin oranges with juice TOPPING: 1 (20 oz.) can crushed pineapple with juice 1 sm. pkg. instant vanilla pudding 1 (8 oz.) ctn. Cool Whip
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Mix all ingredients for cake together with mixer. Bake at 350 degrees for 25 to 35 minutes
TOPPING: Stir vanilla pudding into crushed pineapple until thickened. Fold in Cool Whip and spread on top of cake. Keep in refrigerator. SERVES: 15 |
