Ingredients:
1 8oz. whipped cream cheese
1/2 lb. grated cheddar cheese
1/2 lb. meunster cheese
10 pimento olives, finely chopped
pinch of salt
1/4 tsp. cayenne pepper
2 tbsp. mayonaise
1/2 tsp. garlic powder
2 tsp. worcestershire sauce
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1 can (14.5 oz) asparagus cuts and tips
Milk
1/4 cup finely chopped onions
1/4 cup margarine or butter
1/4 cup flour
1/2 tsp salt
1 tsp chicken bouillon Continue Reading

Ingredients:
8 large baking potatoes
2 tomatoes, finely chopped
1 cup shredded mozzarella
1 cup shredded cheddar
4 green onions, chopped
1 tsp. olive oil
2 tsp. cayenne pepper
1 tsp. salt
1 tsp. onion powder
1 tsp. chili powder
1 16 oz. sour cream

Method:
Microwave potatoes for 3 minutes each, which should be 24 minutes. Cut potatoes in half lengthwise. Scoop out potato middles. In medium bowl combine potato middles with tomatoes, mozzarella, cheddar, onions,
olive oil, cayenne, salt, onion powder and chili powder. Blend well. Spoon mixture back into potato shells and bake for 10?15 minutes.

Ingredients:
dijon mustard
2 tsp. onion powder
2 cups mayo
1 cup honey

Method:
Grease baking sheet. Preheat oven to 450. Combine dijon mustard, onion powder, mayo and honey. Dip chicken tenders into this mixture and then into sesame seeds. Place chicken tenders on baking sheet and bake for 20/25 minutes.

Ingredients
1 pound Large onion
1 pound Red bell pepper
1 pound Green bell pepper
1 pound Yellow squash
1 pound Zucchini squash
1 cup Olive oil
1/3 cup Italian seasoning
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1/2 cup flour
1/2 cup yellow cornmeal
2 tablespoons granulated sugar (optional)
1/2 teaspoon baking powder
1/4 teaspoon salt 1 large egg
1/2 cup milk
2 tablespoons butter, melted
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1 (5/16 ounce) package yeast
1 cup unbleached flour
1 cup bread flour
2 tablespoons or less chopped jalapeno peppers
1 tablespoon Monterey jack cheese, shredded
1 tablespoon granulated sugar
1 teaspoon salt
7/8 cup water
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Ingredients:
1 frying chicken, cut into frying pieces
1 1/2 cups flour
1 Pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!)
1 Envelope Lipton (or other brand) Tomato Cup of Soup
2 eggs, well beaten
2/3 cup milk
Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.
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Ingredients:
4 oz Fresh Mushrooms, sliced
3 Tbs Butter or Margarine, divided
2 Tbs Minced Onion
4 large Eggs
1 Tbs Grated Parmesan Cheese
1/4 tsp Salt
1/4 tsp Oregano Leaves, crushed
1/8 tsp Ground Black Pepper
1/2 cup Spinach, cooked & chopped

Method:
Rinse, pat dry and slice mushrooms (makes about 1 ¼ cups); set aside. In a medium skillet melt 1-T. butter. Add mushrooms and onion; sauté until golden, about 5 minutes; remove from skillet. In a mixing bowl combine eggs, salt, oregano and pepper. In the skillet used to sauté mushrooms, melt remaining 2-T. butter. Pour in egg mixture. Cook over moderate heat letting uncooked egg run under the cooked portion. When almost set, top with mushroom mixture and spinach. Sprinkle with Parmesan cheese. Place skillet under a preheated moderately hot broiler until top of omelet is set. Turn out onto a plate and serve.

4 pound Chuck roast
1/4 cup of red wine vinegar
1 cup of sliced onions
2 tablespoons of shortening
2 minced garlic cloves
1/2 cup of catsup
1/2 cup of water
2 tablespoons of Worcestershire sauce
1 teaspoon of rosemary
1 teaspoon of s alt

Melt the shortening in a heavy pan and brown the roast on all sides in hot shortening. Add onion and garlic. Cook until onion is soft. Combine catsup, water, vinegar, Worcestershire sauce, rosemary and salt. Pour over meat. Cover and cook slowly unti l meat is fork tender, about 2-1/2 hours. May be cooked in crock pot, but allow longer cooking time.

2, 2 1/2 pound frying chickens cut in pieces
2 tablespoon of lemon juice
1 cup of sour cream
1 clove of garlic, grated
1/4 teaspoon of Worcestershire sauce
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of celery salt

Wipe the chicken pieces with a damp cloth and store in container with tight fitting lid. Mix all
ingredients together, pour over chicken, and let marinate in the refrigerator overnight. When ready to fry, drain the liquid from the chicken pieces and dredge them in flour, heat some vegetable oil in a large skillet over medium heat and brown the chicken pieces on all sides. Lower the heat and cover skillet and cook for 35 -40 minutes.

Ingredients:
Chicken, cooked and diced 1 cup
Apple finely diced ½ cup
Ripe olives chopped ½ cup
Celery diced ½ cup
Mayonnaise 2 tbsps.
Dairy sour cream 2 tbsps.
Lemon juice 3 tbsps.

Method:
Thin the mayonnaise with the cream and keep aside. Sprinke lemon juice over the chicken and apple and mix lightly. Combine the remaining ingredients using mayonnaise and then add the chicken and apple and toss together lightly. Serve cold.

Ingredients:
3 lbs. chicken tenders
3 eggs
1 cup water
2 cups bread crumbs
1 16 oz. sour cream
1 18 oz. barbecue sauce, any flavor

Method:
Heat oven to 375 degrees. Combine eggs and water. Dip chicken tenders into egg mixture and cover with bread crumbs. Place on baking dish and bake for 50 minutes. In small bowl combine barbecue sauce and sour cream. Chill for 30 minutes before serving. Arrange on platter and serve or place 3?4 pieces on each plate and top with heaping spoonful of sour cream mixture and serve as appetizer first course.

Ingredients:
2 eggs
6 large red tomatoes, cut into 4 slices each
2 cups bread crumbs
2 cups olive oil
1 strip of bacon (optional)
3 cups mayonnaise
½ cup mustard, any kind
1 tsp. salt
1 small onion, diced
1 tsp. pepper
1 tsp. cayenne pepper
¼ cup parsley
¼ cup thyme

Method:
Heat oil in large fry pan. Make egg wash with the eggs, add a little water. Dip tomatoes in egg and then in bread crumbs. Place in fry pan and fry until golden brown on both sides. Set aside on paper towel to remove excess oil. To make sauce, mix together mayonnaise, mustard, onion, salt, pepper, cayenne. parsley and thyme. Mix well. On salad plate place three tomatoes in an arrangement and place a large tablespoon of mayonnaise in the middle.

8 oz pkg cream cheese
1 dash tabasco sauce
1 stick butter
1/2 tsp garlic powder
1 lb white crabmeat
1/4 tsp white pepper
1 small onion, finely chopped

method
In a double boiler, melt the cream cheese and butter. Add the crabmeat and seasonings.
Serve in a chafing dish to keep warm. Good with dip-size corn chips, in pastry shells, or crackers.

Ingredients:
1 16 oz. whipped cream cheese
2 cans asparagus
4 scallions, chopped
3 tbsp. horseradish sauce
6 slices bacon
pinch salt

Method:
Cook bacon in microwave or fry. Let cool and break up into tiny small pieces. Place all ingredients into food processor or blender. Mix well. Refrigerate for 1 hour before serving. Serve with vegetables, breads or crackers.