Canned Clam Chowder Creation

I love clam chowder, canned chowders are good,
although I find them a little lacking for my taste.
How I fix that is by adding some cooked fresh
vegetables to the pot before adding in the soup.
Also a slice of smoked bacon for good taste.

Ingredients:
1 slice smoked bacon, diced
1 small onion, peeled and diced
1 fresh carrot, peeled and diced
1 fresh celery stalk, diced
8 fresh grape tomatoes
1/2 teaspoon dried chives
1/2 teaspoon ground black pepper
1 (12 ounce) can clam chowder
soda, Ritz or oyster crackers

Directions:
Place bacon in a soup pot and cook
on medium heat until brown crisp.
Toss in the pot the onions, celery and
carrots to cook until fork tender.
Add to the pot the grape tomatoes,
and the canned clam chowder,
bring to serving temperature and season
with ground black pepper to taste.
Serve with oyster crackers.

Tah-Dig

A friend of mine grew up in Persia and he had his sisters
from Iran visiting him and they served up this dish for lunch.
I've made this rice several times but I just can't seem to get
it to be as good as the Iranian sisters did.

Ingredients:
2 cups long grain (basmati) rice
2 tablespoons butter
2 tablespoons vegetable oil
1/2 teaspoon powdered Saffron
  dissolved in 2-3 tablespoons of hot water
Salt
Water

Directions:
Wash the rice with cool water a few times.
Soak in 4 cups of water, add 2-3 tablespoons
 of salt and set aside for couple of hours.
In a large non-stick pot that has a tight fitting lid,
bring 4 cups of water to a rapid boil.
Drain the soaked rice and pour into the pot.
Bring the water back to a boil on
medium-high heat for about 10 minutes.
Test to see if the rice is ready.
Rice should be firm in the center and soft on the outside.
Drain the rice in a fine mesh colander and rinse with cool water.
Place a heavy bottom non-stick pot on a medium to high heat stove top.
Add butter/oil and a tablespoon of saffron,
wait for a few minutes till it heats up,
 move the pan in a circular motion or
use a wooden spoon to cover the bottom evenly with oil.
Remove from heat and scoop in some rice into the pot,
coat the entire area, and pour in the rest of the rice.
Build into a pyramid shape.
Poke 3-4 holes into the dome with the handle of the wooden spatula.
Place the pot back on the stove on medium-high heat, uncovered.
Wait about 10-15 minutes or until steam starts coming out of the pot.
Gently sprinkle a cup of water over rice and put the lid back on the pot tightly.
Lower heat to a medium-low setting and cook for about 50-60 minutes.
It is customary to cover the lid with a kitchen towel
to prevent the moisture from going back in the pot.

Warm Rotini Pasta Salad

Rotini pasta cooked with peas and grape tomatoes,
 in a creamy Greek yogurt and cheese sauce.
This is a one pot dish that goes well as a
 side dish for any fish or chicken meal.
Cooking the frozen peas in the pasta water
is a time saver, adding in the grape  tomatoes
turns them into delicious tomato water bombs.
The cheese sauce is just amazing tasting,
and the tomatoes burst creating a pink color.

Ingredients:
1/2 pound dried rotini pasta
2 quarts salted water
1 cup Greek yogurt
2 tablespoons mayonnaise
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella
1/2 pint grape tomatoes
1/2 teaspoon dried chives
ground black pepper to taste

Directions:
Bring salted water to a boil and cook pasta,
remove pasta from water and set aside.
Place grape tomatoes and frozen peas
in boiling water to cook for 5 minutes.
Drain and add into hot pot the cheeses, mayonnaise,
chives and the Greek yogurt, stir and mix well.
Add in the cooked pasta and stir to combine.
Season with ground black peepper to taste.
Stir on low heat to heat through, serve warm.

Fresh Baked Beet Chips

These beet chips come out nice and crispy.
I think these are the best vegetable chips.

Ingredients:
2 medium sized beets, scrubbed clean
4 egg whites
1 tsp. smoked paprika powder
1 tsp. garlic powder
Cooking spray
salt for finishing

Directions:
Preheat oven to 375 degrees F.
Thinly slice beets and place them in a bowl of water.
Rinse beets until water runs clear and pat dry with a dishcloth.
In a shallow dish, beat eggs whites, paprika and garlic together.
Take your beet slices that have been dried and one at a time,
dip into egg white mixture and place on a parchment lined baking sheet.
Keep the chips close together but do not overlap.
Place baking sheet into oven on the lowest rack.
After 10 minutes, spray the beets with cooking spray.
Increase oven’s heat to 400 degrees F.
and continue to bake for an additional 15 minutes.
Keep your eye on them and remove from the oven
when they turn a golden red-brown color.
Cooking times will vary based on your oven.
Remove from the oven, season with salt to taste.

Stove Top Baked Beans

Some days I feel like making a comfort food.
This is one such dish that takes some planning,
a little work involved but the beans are outstanding.
The house fills up with the aroma of baked beans.

Ingredients:
1/2 pound dried navy beans
2 quarts cold water for soaking beans
2 quarts cold water for cooking beans
1/4 pound smoked bacon, diced
2 tablespoons bacon grease
1 onion, peeled and sliced
1/4 cup molasses
1/2 cup tomato ketchup
1 tablespoon prepared brown mustard
2 tablespoon real maple syrup or more
1/4 cup brown sugar or to taste
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
more water for simmering beans

Directions:
Place beans in a bowl and pick out any bad things.
Cover with cold water and let sit overnight.
In the morning drain and rinse beans, then
place them in a cooking pot covered them with water.
Bring to a simmer for 1 hour.
In a skillet cook bacon until crisp, set aside.
Place bacon grease in a pot to simmer the beans in.
Add in the sliced onions and cook just until tender.
Add in molasses, ketchup, maple syrup, brown sugar,
black pepper, and garlic powder.
Place beans in pot and cover with water.
Simmer stirring once in a while for 3 hours.
Adding more water if needed.
Just before serving stir in the cooked bacon.

Fried Shrimp Cocktails

24 tail on shrimp
1 cup vodka
1 dash of cayenne pepper
24 wonton wrappers
cold water for sealing
4 tablespoons prepared horseradish
4 tablespoons tomato ketchup

Directions:
Marinate shrimp at room temperature in vodka for 10 minutes.
Remove shrimp and place in a bowl with horseradish and ketchup.
Wrap each shrimp within a wonton wrapper.
Use cold water to seal each wonton wrapper.
Heat up a frying pan or deep fryer with oil and fry
the wonton wrapped shrimp until light brown. Serve hot.

Faux Paux Tah Dig

My eye doctor is from Iran and he asked
for me to do some work at his house.
He had two of his Persian sisters visiting
him and they cooked up and served this
great tasting brown and crispy rice dish.
There are many recipies out there for this,
some more complex making than others.
This recipe is one that I've adapted that
is simple to make and achieves that great
tasting crispy saffron tasting rice dish.

Ingredients:
2 cups uncooked rice
4 cups cold water

1/2 teaspoon salt

3 tablespoons unsalted butter

1/2 teaspoon dried saffron

Directions:

Combine rice, saffron and water in a saucepan

and bring to a rolling boil. Reduce heat

to medium-low, add salt and stir to mix well.

Cover saucepot and allow to simmer for 20 minutes.
In a saute pan melt butter on medium heat.

Add cooked rice, cover saucepan and cook rice

for about 15-20 minutes on medium heat

or until you hear it crack and sizzle.
Once the rice is done, remove lid and carefully

flip rice onto serving dish, so crusted rice is on the top.

Rice should have a thick layer of brown, crispy rice.

Scalloped Fresh Carrots

In this recipe you use a vegetable peeler to
make the fresh carrots into ribbons that
look like orangecolored  egg noodles.
These carrots are cooked in the microwave
oven to a  tender consistancy along with a
sweet and creamy no fat white sauce.
This is easy to make and taste so very good.
No butter is used as the carrots are sweet
enough tasting without it in the cream sauce.
Your kids will love to eat their vegetables when
 you tell them thier eating orange worms.

Ingredients:
6 fresh carrots
1/2 cup flour
2 cups milk

Directions:
Peel carrots and still using a vegetable peeler,
continue to peel the entire carrots in long ribbons.
Placecarrot ribbons in a large mixing bowl with flour,
use your hands to mix and coat carrots all over in flour.
Place carrots in a microwave safe dish,
add milk and loosely cover dish.
Cook on medium power for 15 minutes, stir and
cook another 15 minutes on medium power,
check for doneness and cook more if needed.

Cream Cheese Stuffed Eggs

Most deviled eggs recipes use mayonnaise
in the stuffing with good tasting results
but not wanting the fatty mayonnaise,
I made stuffed hard boiled deviled eggs
using softened low fat cream cheese,
yogurt and tomato salsa in the stuffing.
These are really good tasting stuffed eggs,
and you won't miss the mayonnaise.

Ingredients:

6  large eggs

3 ounces low fat cream cheese, softened

3 tablespoons Greek Style Yogurt

1/4 cup mild red tomato salsa or sauce

1 tablespoon plus 1 teaspoon chopped chives, divided

2 teaspoons Dijon mustard

Directions:

In 2-quart saucepan, place eggs and enough
cold water to coverby about 1",
heat to boiling over medium-high heat.

Immediately remove saucepan from heat,
cover and let stand 15 minutes.

Pour off hot water and run cold water over eggs,
to cools enough to peel shells off eggs.
Slice eggs lengthwise in half.
Gently remove yolks and place in small bowl.

Place egg whites, cut side up, on serving plate.

To egg yolks in bowl, add cream cheese, yogurt,
red tomato salsa, 1 tablespoon chives,
Dijon mustard and wisk to combine.

With small spoon, fill egg whites
with cream cheese, yogurt and salsa mixture.

Sprinkle remaining 1 teaspoon chives over eggs.

Cover with plastic wrap, refrigerate up to 4 hours.

Cheese Crackers

This simple to make cracker tastes great, you can add in some ground hot pepper for a flavor twist and watch them disappear. Ingredients: 1 cup flour 3 Tbsp. cold butter, cut into small squares 8 oz. grated extra-sharp 2% cheddar cheese 3/4 tsp. salt 1/4 tsp. cayenne pepper kosher salt, for sprinkling Directions: In a food processor, combine all ingredients (except extra kosher salt) and pulse until crumbly. Add cold water, 1 Tbsp. at a time, until dough comes together. Wrap dough in plastic wrap and place in refrigerator for at least 30 minutes. Roll out dough between two pieces of parchment. Roll out to 1/8-inch thickness and place on parchment-lined baking sheets. Use a pizza cutter to cut into 1-inch squares. Sprinkle with kosher salt. Bake for 25 minutes in a 350 degree F. oven. Remove from oven when crisp and brown. Allow to cool and serve or store in an airtight container.

Beef Pot Roast and Onions

Three words describe this pot roast,
tender, tasty and tender again.
This is a very easy recipe and tastes great.
Sometimes the simplest method is the best.
A beef roast sitting on a bed of onions is
slow cooked in a crock pot to tender perfection.
The onions take on a good beef flavor too.
You don't add any additional water to this as
the juice from the beef is enough to make this.

Ingredients:
1 (3-1/2 pound) beef roast
4 yellow onions
1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon sugar
1/4 cup Worcestershire sauce
1 teaspoon Gravy Master browning sauce

Directions:
Peel onions and cut into 1/2" thick slices,
place onions in crock pot or slow cooker.
Salt and pepper beef and place on top of onions.
Sprinkle top of beef with sugar and Worcestershire sauce.
Cover and cook on high setting for 4 hours.
Remove beef from liquid and using a slotted spoon
remove onions from liquid and set aside.
Addand stir in the Gravy Master browning sauce.
Turn beef over and place beef back in liquid.
Turn slow cooker to low setting and cook beef
for another 4 hours or until fork tender.
Let beef rest before slicing and serving with onions.
I also served some cooked carrots and potatoes.

Scrambled Eggs and Cantaloupe Salad

This is a breakfast salad that I make and
serve at room temperature with hot coffee.
It tastes great and really wakes me up.
Sometimes with fresh feta or gorgonzola.

Ingredients:
1 cup diced fresh cantaloupe
1/2 teaspoon unsalted butter
1 cup cooked scrambled eggs
crumbled feta cheese to taste
1 cup hot coffee

Directions:
Dice up the cantaloupe and place in serving plate.
Place butter into a microwave safe dish and
Break egg into it and stir with fork to mix up.
Placeegg in dish in the microwave and cook
on high just for a minute or two until done.
Plate with cantaloupe and add feta cheese.
Enjoy salad with a hot cup of coffee.

Home Made Tomato Sauce

Made with garden fresh red ripe tomatoes.
One of the things about fresh tomato sauce is
that you end up with a red sauce full of tomato skins.
This is a tomato sauce without any tomato skins in it.
Use only red ripe tomatoes, plum are the best to use.

Ingredients:
40 plum tomatoes
boiling water
cold water
1/4 cup olive oil
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon cayenne pepper

Directions:
Wash and remove stems from tomatoes.
Place tomatoes in a large soup pot,
cover with boiling water and let sit
for about two minutes until peels crack.
Remove tomatoes and put in cold water.
Using your hands remove tomato skins.
Cut tomatoes in quarters and place in soup pot.
Add sugar and spices to taste and cook on high
until tomatoes break down into a sauce.
You may have to add some water and stir them.
Sometimes I also add a can of tomato paste,
to achieve the desired consistancy.

Fresh Tomato Pulled Pork Pie

I had some cooked pulled pork left over and decided to put together a pork pie. Seeing Paula Dean make a tomato pie gave me the inspiration for making this one. I combined the pulled pork with fresh tomatoes, mayonnaise, yogurt and cheeses. The tomatoes stay firm and yogurt adds a taste of tartness to the cheese filling. Ingredients: 1 9" pie crust 4 cups water 2 cups shredded pork 4 tomatoes, peeled 1 cup Greek Yogurt 1 cup mayonnaise 1 cup cheddar cheese, shredded 1 cup mozzarella cheese, shredded 2 table spoons dried chives 2 tablespoons sugar 1/4 cup parmesan cheese, grated Directions: Line a deep pie plate with crust. In a pot bring water to a boil, place tomatoes in boiling water for 2 minutes, remove and when cool to touch peel off skin. Slice tomatoes 1/2 inch thick, set aside. Preheat oven to 350 degrees F. Place pulled pork in bottom of pie on crust, pressing down with the back of a spoon. Arrange tomatoes on pork to cover all over. In a bowl combine Greek yogurt, mayonnaise, sugar cheddar cheese, mozzarella cheese, and dried chives. Pour this mixture over entire top of pie. Sprinkle grated parmesan cheese over top and bake for 45 minutes or until top of pie is golden brown. Let pie cool 20 minutes before cutting into it.

Pan Seared Pork Chops

Years ago these bone in pork chops
were browned in cast iron frying pans.
Called Cowboy Pork Chops on the Range.
The secret is in using a bit of butter
makes for a great brown and crispy chop.
Serve this with applesauce on the side.

Ingredients:
4 bone in pork chops
1 tablespoon unsalted butter
dash of salt and ground black pepper

Directions:
Heat a skillet to very high heat
Season pork chops with salt and pepper.
Melt butter in skillet and add in chops.
Saute 2 minutes, turn chops over,
cover skillet and turn heat off.
Let the chops rest for 15 minutes.
Serve with apple sauce on the side.

Smokey Red Pepper Sauce

Use this pepper sauce over grilled fish,
poached chicken or roast pork tenderloin.
It also makes for a good dipping sauce
for chicken tenders and fish sticks.

Ingredients:
1 onion, peeled and chopped
3 garlic cloves, peeled and minced
1 yellow bell pepper
2 red bell peppers
dash of ground cinnamon
1 orange bell pepper
2 tablespoons olive oil
dash of salt and black pepper
16 ounces pureed tomatoes
1 tablespoon sugar
1 cup dry red wine
2 tablespoons sweet smoked paprika
1 bay leaf

Directions:
Heat olive oil on medium heat in a soup pot,
add in onions, garlic and diced peppers.
Stir and let onions brown a little bit.
Add in bay leaf, sugar and wine, stir to deglaze pan.
Season with salt, pepper, cinnamon and paprika.
Add in tomato puree and let simmer for 30 minutes.
Remove bay leaf, use a emersion blender to puree
smoked red pepper sauce to desired consistancy.

Canned Tuna Loaf

I wanted to make a good tasting tuna meatloaf.
couldn't decide on the correct seasonings for it.
This is what I ended up with and it tasts great.

Ingredients:
12 ounces white chunk tuna,drained
1 large egg,
3/4 can evaporated milk
1 dash of salt
1 dash of pepper
1 cup Ritz crackers, crushed

Directions:
Mix all ingredients and shape into a loaf.
Bake at 350 degrees F. for about 30 minutes.

All Beef No Bean Chili

Real Texas chili has no beans in it,
you can add some beans if you must but
try this chili without the beans first.
A good balance of tasty beef flavors
along with the seasoniings of the South.

Ingredients
4 tablespoons canola oil
2 onions, peeled and diced
4 garlic cloves, peeled and minced
1 pound ground beef 85/15
1 pound beef sirloin, cubed
1 (14.5 ounce) can diced tomatoes with juice
12 fluid ounces beer of your choice
1 cup brewed coffee of your choice
12 ounces plain tomato paste
2 cups beef broth or stock
1/2 cup packed dark brown sugar
3 tablespoons ground chili powder
1 tablespoon ground cumin powder
1 tablespoon unsweetened cocoa powder
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1 teaspoon salt or to taste
1 teaspoon cayenne pepper

Directions:
Heat canola oil in a large soup pot over medium heat.
Cook onions, garlic, ground beef and cubed sirloin
in oil until the meat is well browned and tender.
Mix in the diced tomatoes with juice, beer, coffee,
tomato paste and beef broth or stock.
Add in the brown sugar, chili powder, cumin,
cocoa powder, oregano, cayenne pepper, and salt.
Reduce heat to low, and simmer for 2 hours.
This is when you can add beans if desired.
Serve with Crusty French or Italian bread.

Buttered Bean Sprouts

Not just bean sprouts but Chinese vegetables
that come in the can from la choy chow mein.
I took the top can of chichen and sauce and
put it back on the shelf for another meal.
This makes for a good tasting side dish.

Ingredients:
1 can la choy chow mein vegetables
4 tablespoons unsalted butter

Directions:
Open the can of vegetables, drain and rinse.
Place vegeables in a serving bowl and top
with about 4 tablespoons unsalted butter.
Place in the microwave and cook for a few
minutes, just to melt the butter, serve.

Wonton Wrapper Cups

These are really easy to make simply
with store bought wonton wrappers.
They bake up fast and end up crispy.
When cooked and cooled you can fill
these cups with chicken or tuna salad,
or a cup of fresh green garden salad.
I've even served ice cream in them.

Ingredients:
12 wonton wrappers
cooking oil spray

Directions:
Preheat oven to 350 degrees F.
Spray cooking oil inside each cup cake pan.
Place one wonton wrapper in each
cup of the cup cake baking pan,
pushing the wrapper down to the bottom.
Bake for about 8 minutes or until done.
Remove and let cool before filling.

Cheeseburgers Baked in Pizza Dough

Imagine biting into a crispy brown turnover
and there's a real cheeseburger inside.
The kids will go crazy for these burgers.
You seal up the burger ingredients inside
the dough and bake them until cooked through.

Ingredients:
1 package hot roll mix
8 ground beef burgers
8 slices of cheddar cheese
32 slices of dill pickle
4 teaspoons ketchup

Directions:
Preheat oven to 375 Degrees F.
Prepare hot roll mix as directed on box
for rolling out to make a pizza dough.
Divide dough into 8 rounds for wrapping
around the over stuffed cheeseburgers.
Place a dollop of ketchup in the center
of each dough round and then top with
4 dill pickle slices side by side.
Place on a slice of cheddar cheese,
then place a burger on top of cheese.
Pull dough up and around each burger
to be able to seal at the top.
Place seam side down on a baking sheet.
Bake until the dough is brouned and the
burger is cooked for about 30 minutes or so.
Remove and let rest 10 minutes before serving.

Imitation Crab Meat Salad

This is colorful looking and tastes even better.
You can place this salad between two slices of
bread to make a great tasting lunch sandwich.

Ingredients:
1 cup imitation crab meat, chopped
1/2 cup frozen corn
1 fresh carrot, peeled and sliced
1/2 red bell pepper, chopped
1/8 red onion, peeled and chopped
1/8 teaspoon black pepper
1 cup Greek Yogurt

Directions:
Mix all ingredients in a bowl,serve.

Secret Pulled Pork Recipe

This makes one of the best tasting and flavorful
pulled pork for sandwiches I've ever had.
You cook the pork slowly in a crock pot.
This is very seriously good eating.

Ingredients:
1 boneless pork roast
3/4 cup chopped onion
1/4 cup cornstarch
1/4 cup packed brown sugar
2 teaspoons ground mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground cayenne
1 1/2 cups ketchup
2 tablespoons Worcestershire sauce
4 tablespoons bacon drippings

Directions:
Wash and trim fat off pork if desired.
Place pork fat side up in a 6-quart slow cooker.
In a mixing bowl combine Onion, corn starch,
sugar, mustard,salt, pepper, garlic powder,
cayenne, ketchup, worcestershire, and drippings.
Pour over pork in crock pot. Cover;
cook on Low heat setting 6 to 8 hours.
When done remove and shred into pulled pork.

Avocado Cookies

These cookies are your basic butter cookie
with the flavor of fresh tasting avocado.
Light and crispy with a hint of spice.

Ingredients:
1 large avocado
8 tablespoons unsalted butter
4 ounces cream cheese
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups flour
1/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
salt to taste

Directions:
Preheat oven to 375 Degrees F.
In a mixing bowl mix together flour,
ground cinnamon and baking powder.
In another bowl mix together avocado,butter,
cream cheese, vanilla and powdered sugar until smooth.
Then slowly add in flour mixture until
everything is completely incorporated.
Use your hands to form into walnut sized balls.
Place cookie dough 2 inches apart on a parchment paper
lined baking sheet. Bake for 12 to 15 minutes,
until cookies are golden around the edges.

Connecticut Clams and Mussels

This is so good tasting with white wine.
Crusty bread to sop up the great juices.
You might be surprised at some of the
ingredients I used but believe me this
is one of the easiest and best tasting
clam / mussel bakes made in the oven.

Ingredients:
24 fresh littleneck clams
1 pound fresh mussels
6 celery stalks, sliced
3 carrots, peeled and sliced
1 onion, peeled and sliced
1 can diced red tomatoes
1 can chicken stock
Seasoning salt to taste
dash of black pepper

Directions:
Preheat oven to 350 degrees F.
Place in a small roasting pan the
fresh whole clams, mussels, sliced
celery, carrots and onions.
Top with the can of diced tomatoes.
Pour in the chicken stock and season
with salt and ground black pepper.
Bake for 1 hour, serve warm.

No Fat Chocolate Cake

Made with just three ingredients.
You get a chocolaty tasting cake
that is moist and ready for any
filling or topping you desire.

Ingredients:
1 box chocolate cake mix
1 cup plain Greek Yogurt
1 cup cold water

Directions:
Preheat oven to 350 degrees F.
In a mixing bowl combine cake mix
with Greek yogurt and cold water.
Combine or mix until no lumps.
Pour batter into a cake pan.
Bake for about 45 minutes or
until a tooth pick comes out clean.
Remove cake from pan and let cool before
slicing and serving to your liking.

Catfish Sticks

Better tasting than any store bought fish stix.
Easy to make and well worth the little effort
involved in battering and frying fresh fish.
Serve with a home made tartar dipping sauce.

Ingredients:
2 catfish fillets
1 cup flour
1/2 cup cornmeal
1 tablespoon sweet smoked paprika
canola oil for frying
salt for seasoning to taste

1/2 cup mayonaise
2 tablespoons pickle relish

Directions:
Preheat oil for fying in a skillet.
Cut catfish into 1" thick strips.
Dredge in flour/cornmeal mixture.
Fry until golden brown and done.
Drain on paper towels, season with salt.
In a bowl combine mayonaise with relish,
serve as a dipping sauce along with catfish.

Fried Imitation Crab Meat Tempura Chili Crab Sticks

With a tempura batter and some spicy
seasonings these are a great finger food.
Serve with a red horseradish dipping sauce.
I've used this batter on asperigus and it
was really crispy and good tasting also.

Ingredients:
12 imitation crab legs
1 egg
1 cup all purpose flour
1/4 cup cornstarch
1 tablespoon chili powder
1 cup ice water
canola oil for frying
flour for dusting

Directions:
Preheat canola oil to 360 degrees F.
Dry imitation crab legs on paper towels.
Beat large egg with ice water in the bowl.
Add flour in the bowl and lightly mix.
Combine cornstarch with chili powder.
Lightly dust crab meat with seasoned cornstach.
Dip crab sticks in the tempura batter.
Immediately deep-fry crab sticks until crisp.
Remove to drain on paper towels, serve warm.

Trinidad Moruga Scorpion Chili

The hottest pepper in the world.
This chili makes my hair hurt.
Be careful with this hot pepper.

Ingredients:
1/2 pound bacon
1 pound ground beef
1 pound ground pork
1 green bell pepper, diced
1 yellow onion, diced
1 Trinidad Moruga Scorpion pepper, diced
2 cloves garlic, peeled and minced
1 1/2 tablespoons ground cumin
1 tablespoon crushed red pepper flakes
3 tablespoons chili powder
2 tablespoons beef bouillon granules
1 (28 ounce) can crushed tomatoes
2 (16 ounce) cans whole peeled tomatoes, drained
2 (16 ounce) cans chili beans, drained
1 (12 fluid ounce) can beer
3 ounces tomato paste
1 ounce chile paste
2 cups water

Directions:
Place bacon in a large soup pot.
Cook over medium high heat until evenly brown.
Drain excess grease, leaving enough to coat bottom
of pot Remove bacon, drain on paper towels and chop.
Brown beef and pork in pot over medium high heat.
When meat is browned, stir in the bell pepper,
onion, Trinidad Moruga Scorpion pepper, garlic,
cumin, red pepper flakes, chili powder, bouillon,
crushed tomatoes, whole tomatoes, beer,
tomato paste, chile paste and water.
Reduce heat to low and simmer for 45 to 60 minutes,
stirring occasionally. Add beans and bacon
and continue simmering for another 30 minutes.

Olive Oil Sauteed Pasta with Black Pepper Parmesan

Cooked Rigatoni pasta that is sauteed
to a tasty and crispy goodness.
Served with grated parmesan cheese.
This is a must try taste treat at
least once in your lifetime recipe!
With a drizzle of some melted butter.
I think I just drooled on my keyboard.

Ingredients:
2 quarts cold water
2 teaspoons salt
1/2 pound short rigatoni pasta
4 tablespoons olive oil
grated black pepper to taste
grated parmesan to taste

Directions:
Bring water to a boil, salt and add
in pasta and simmer to cook for 8 minutes.
Drain and set aside pasta to dry.
Heat oil in a large saute pan and add in
pasta to saute and brown on all sides.
Remove pasta and season with black pepper
and parmesan cheese to taste, serve warm.

Pineapple and Cream Cheese Filled Won Ton Wrappers

I fell in love with these little tasty
squares of thin dough when watching the
Frugal Gourmet cooking show on PBS tv.
Back then he filled them with a mixture
of pork and egg whites which was good,
but I wanted a sweet type of won ton.
I fussed around and came up with this.
Sometimes the simple is the best.
Try this recipe, it's not difficult
to make and your taste buds will be
pleasantly rewarded on the first bite.

Ingredients:
24 won ton wrappers
8 ounces cream cheese, softened
2 large eggs, whites only
1 cup minced fresh pineapple
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
canola oil for frying

Directions:
Preheat oil to 360 degrees F. for frying.
In a mixing bowl combine cream cheese,
pineapple, cinnamon, egg whites and salt.
Place 1/2 teaspoon cream mixture on
each won ton wrapper and fold to seal.
Using some cold to help seal dough.
Place the filled won ton wrappers in
a deep fryer or pan to brown all over.
Remove to drain and cool before serving.

Cinnamon Sugar Snap Cookies

These sugar snaps are like ginger snaps
but with a healthy dose of ground cinnamon.
These are crispy and crunchy cookies that
are just the right size for dunking
into a nice hot cup of brewed tea.

Ingredients:
2 cups all-purpose flour
1 teaspoons baking soda
1/2 teaspoon table salt
2 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
12 tablespoons unsalted butter
2/3 cup sugar
1 teaspoon vanilla extract
1/4 cup honey
1 large egg

Directions:
Sift together the flour, baking soda,
salt, cinnamon, ginger, and cloves. Set aside.
Beat the butter and sugar together in a mixer
on medium speed until light and fluffy.
Add the honey, egg, and vanilla extract
and beat until well incorporated.
Scrape down the sides and bottom of the bowl.
Slowly mix in the dry ingredients and mix until
incorporated into the dough and the dough is smooth.
Flour a work surface and divide the dough in half.
Roll dough into logs about 2-inches in diameter.
Place on pieces of plastic wrap and wrap them up.
Place in the freezer and chill at least 2 hours.
Preheat the oven to 350 degrees F.
Slice dough into 1/4-inch size rounds
and place on parchment lined baking sheet.
Bake for 10-13 minutes or until a dark golden-brown.
Allow snaps to cool on the sheet for a minute before
transferring to a wire rack to cool completely.

White Pudding Cream Cheese Frosting

Pudding cream cheese frosting makes a
good chocolate cake taste even better.

Ingredients:
1 cup milk
1 (3.4 oz) box of instant vanilla pudding
8 oz. cream cheese, room temperature
12 oz tub of Cool Whip topping

Directions:
Mix vanilla pudding mix with milk in one bowl,
using an electric mixer, until pudding sets.
In another bowl whip up cream cheese
using an electric mixer. Add cool whip
to the cream cheese and mix together well.
Add vanilla pudding to the cream cheese
cool whip mixer and mix together well.
After frosting the cake, the cake will
need to be stored in the refrigerator.
For best results, after frosting the cake,
refrigerate the cake 30 minutes before serving.

Crushed Potato Chip Breading

I use crushed potato chips as a crunchy
topping on baked or fried fish fillets,
and it also makes for a great tasting
crunchy breading on baked onion rings.

To make a potato chip breading simply
place potato chips in a plastic freezer bag,
smash and pound with a rolling pin until
you get the desired crushed up consistancy.

Use on fish by coating fish with a mustard or
mayonaise and then coat in potato chip crumbs.
Bake or pan fry the fish fillets until done.

To make the baked onion rings simply
dip the rings in some mayonaise and
then dredge in crushed potato chips.
Bake on 350 degrees until crispy brown.

Sticky Sushi Rice

Most times we want to cook rice so
that it's all light and fluffy.
For the times you want sticky rice,
here is one easy way that I make it.
Some people use a special rice for this,
I use plain old long grain white rice
and it cooks up nice and sticky good.

Ingredients:
2 cups cold water
1 cup white rice
1 more cup water

Directions:
Bring 2 cups cold water to a boil
in a sauce pan with a cover.
Stir in rice and lower heat to low,
simmer for about 20 minutes until
almost all of the water is absorbed.
Place 1 cup water in a glass cup,
micrwave on high for 2 minutes.
Stir in water into rice in pot.
Cover pot and turn of heat.
Let sit on stove for 30 minutes.
Remove sticky rice to use or
store in a covered container in
the refrigerator until used.

Baked Eggs in Avocados

This is so good tasting and easy to make.
Serve with cooked smoked bacon and toast.
I've made this with fresh or frozen avocados
with or without salsa as a side dipping sauce.

Ingredients:
2 fresh avocados
4 large eggs
salt and pepper to taste
cooked sliced bacon
toast on the side

Directions:
Cut avocados in half lengthwise,
remove avocado stone and place in
a casserole or baking pan cut side up.
Crack open eggs and place in avocados.
Season with salt and black pepper to taste.
Bake for about 20 minutes or until egg is
cooked to desired doneness. Serve with
cooked bacon and toast.

Steamed Live Blue Crabs

Steaming Maryland Blue Crabs is easy.
Prepare a large two-part steamer pot
by placing the boiler pot on the stove
or grill and adding to it enough water,
vinegar and flat beer in equal parts
to cover the bottom by half an inch.
Bring the liquid to a full boil.
Layer the crabs in the steamer pot
and add seasoning to taste.
Cover the steamer and place it
on the boiler pot letting the crabs
steam until they're bright red
(approx 20 minutes).

Shrimp Scampi to Die for

This is without a doubt the best tasting
shrimp scampi recipe on the internet.
Amazing tasting and not that difficult.
Serve this stuff with freshly baked bread,
or over a nice cooked pasta with red sauce.

Ingredients:
24 large shrimp, 20/pound
8 tablespoons unsalted butter
4 tablespoons olive oil
4 tablespoons minced garlic
2 tablesponns Old Bay Seasoning
6 green onions, thinly sliced
1/4 cup dry white wine
1/4 cup seasoned dried breadcrumbs
1 teaspoon sugar
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
salt and pepper, of course to taste
lemon slices for garnish
fresh parsley for garnish

Directions:
Heat butter in large skillet over medium heat.
Add in garlic and sautee 2 minutes. Add shrimp,
green onions, wine and lemon juice and
saute until shrimp are pink and firm,
about 1 to 2 minutes on each side.
Add chopped parsley, sugar and salt and pepper.
Stir in bread crumbs and garnish with lemon and parsley.

Parmasan Cheese Fried Spaghetti

I grew up in a catholic kind of a house
where we didn't eat meat on Fridays.
Some Fridays my Mother would make and serve
this fried cheese spaghetti pasta dish.
It's creamy on the inside of the pasta with a
tasty crunchy brown coating on the outside.

Ingredients:
1 pound cooked spaghetti pasta
1 cup grated parmasan cheese
4 tablespoons butter

Directions:
Melt butter in a large fry pan,
add in spaghetti and cook until
almost crispy and browned on one side.
Turn pasta over and sprinkle in cheese.
Cover and cook uuntil heated through.

Pan Fried Crispy Hamburgers

Flour coating a beef patty and cooking
it up in a fry pan is simply very good
to do and it tastes like a chicken fried
steak burger without the cream sauce.
I like this with a dash of tomato ketchup.

Ingredients:
For each hamburger:
1 ground beef patty
dash of salt
2 tablespoons flour
dash of black pepper
1 tablespoon butter
1 tablespoon canola oil

Directions:
Preheat fry pan to medium heat.
Season hamburger with salt.
Place flour on hamburger and
pat or press in with hands,
season with black pepper.
Melt butter and heat oil in pan,
place hamburger in fry pan and cook
for about 2 minutes on one side and
then turn it over, turn off heat and
cook for another 2 minutes or until done.
Serve hamburger with what ever you desire.

Onion Pizza or Tart

If you like the flavor of onions
you will love this onion pizza.
You can put these on top of any
baked tart or oven baked pastry.
I used a frozen pizza and it came
of of the oven really oniony good.

Ingredints:
1 store bought frozen pizza
1 onion peeled and sliced
2 cups all-purpose flour
1 teaspoon onion powder

Preheat oven to 425 degrees F.
Remove frozen pizza from package.
Place pizza on a baking sheet.
Place sliced onions, flour and
onion powder in a mixing bowl,
too to cover onions all over.
Arrange sliced onions around top of
pizza and bake per package directions.
If desired place the pizza under a
broiler to brown up the onions some.

Instant Mashed Potato Pancakes

For many years I've tried to use boxed potato flakes
to make edible potato pancakes with mostly bad results.
Today I had success and found the ingredients for using
the boxed flakes and turning them into tasty potato cakes.

Ingredients:
1 cup instant mashed potato flakes
1/2 cup dry pancake mix
1/2 cup chopped fresh onion
1 cup shredded Cheddar cheese
1 cup whole milk
1 large egg, beaten
1 tablespoon olive oil
1/2 teaspoon garlic powder
salt and pepper to taste
1 pinch cayenne pepper
apple sauce if desired

Directions:
Stir together the potato flakes and pancake mix,
along with onion, cheddar cheese, milk, egg,
olive oil, garlic powder, salt, black pepper,
and cayenne pepper in a bowl until well combined.
Grease a griddle or large skillet,
and place over medium heat.
Drop pancakes, 1/4 cup at a time and cook
about 3 minutes. Flip the pancakes,
and cook until browned on the other side,
about 3 more minutes or until nicely browned.
I like to serve these with apple sauce.

Ham and Cheese Crescent Rolls

With Pillsburry Crescent Rolls and
some fresh deli ham, turkey and cheese.
These are easy to make and taste great.
Even better than frosted flakes cereal!

Ingredients:
1/4 lb chopped deli ham
1/4 lb chopped deli turkey
1 cup sliced Swiss cheese, chopped (4 oz)
1 can (16.3 oz) Pillsbury Grands
refrigerated buttermilk biscuits
1 large egg
1 tablespoon whole milk
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions:　
Preheat oven to 375 degrees F.
In a medium bowl, mix ham, turkey and cheese.
Open can of biscuits and separate dough into 8 biscuits.
Press or roll each to form 6- to 7-inch round.
Place slightly less than 1/3 cup ham mixture
on one side of each biscuit round.
Fold dough over filling; press edges to seal.
Place on ungreased cookie sheet.
In small bowl, beat egg, milk, cinnamon and nutmeg.
Brush over tops of filled biscuits.
Bake 12 to 19 minutes or until golden brown.

Hot and Sour Mushroom Soup

Great tasting on a cold winter day.
This is low fat and has no meat.
I learned how to make this soup from
one of my friends that worked in a
Chinese restaurant many years ago.
This is easy to make and very good.

Ingredients:
1 teaspoon minced garlic
1 jalapeno pepper, chopped
2 tablespoons grapeseed oil
1/2 cup chopped scallions
1 teaspoon fresh minced ginger
2 cups fresh chopped mushrooms
table salt to taste
black pepper to taste
2 cups chicken stock
1 teaspoon soy sauce
2 cups shredded fresh carrots
2 teaspoons lemon juice
chopped dried chives for garnish
zest of one lemon for garnish
cooked egg noodles if desired

Directions:
In a large soup pot place oil, garlic
and mushrooms to brown them a little.
Add in chicken stock and all other
ingredients except garnishes.
Simmer for about 1 hour and then
garnish and serve warm, enjoy!
I serve this with cooked egg noodles.

Best Tasting Clam Chowder

Today was a cold day outside, the perfect day
for making a big pot of tasty clam chowder.
This seafood dish is very colorful and eye appealing.
I have to admit I started out making a clam chowder
and this dish turned into a masterpiece of a chowder.
A great tasting chowder that has some cubed potato,
carrots, onions, garlic, shrimp and bacon marinated
imitation crab meat added in for a special taste treat.

Ingredients:
6 smoked bacon slices, cut up
1 pound imitation crab meat
1 cup chopped red onion
1 cup chopped celery
1 teaspoon dried chives
1 teaspoon sugar
1 cup diced white potatoes
1 cup diced carrots
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon dried thyme
12 frozen tail on shrimp
6 (6 1/2-ounce) cans chopped clams
4 (8-ounce) bottles clam juice
1 bay leaf
3 cups whole milk
1/2 cup all-purpose flour
dipping bread

Directions:
Place bacon and imitation crab meat into a glass bowl.
Microwave on low heat for about 10 minutes.
Then place it into a large soup pot along with
all the other ingredients, simmer for 2 hours.
Remove bay leaf and serve with bread for dipping into.

Jimmy Dean Sausage Gravy

OMG! This sausage gravy is amazing tasting.
You could serve this sausage gravy on just
about anything and it would turn it into yummy!
Served over crispy golden fried french fries.
I think I just drooled on my keyboard...

Ingredients:
1-pound Jimmy Dean hot sausage
8 tablespoons unsalted butter
1/2 cup all-purpose flour
ground black pepper to taste
4 cups milk

Directions:
Brown Jimmy Dean hot and spicy sausage
meat in a hot skillet; drain and set aside.
In another saucepan, melt butter over low heat.
After completely melted, add flour and stirring
to mix in with spoon until no lumps show.
Season to taste with grouynd black pepper.
Add milk and turn heat to high,
stirring constantly until it boils.
Turn heat back down to medium or medium-high,
add sausage, stirring constantly,
until desired thickness is achieved.
Serve over buttermilk biscuits if desired.

Creamed Corn Casserole

Using Jiffy Muffin Mix and canned corn
makes this really easy to make and
the corn taste is out of this world.
Adding in some roasted red bell pepper
turns this into a Mexicorn type dish.
And if you find a can of mexicorn you
can use that instead of the red pepper.

Ingredients:
1 box Jiffy corn muffin mix
1/4 cup all-purpose flour
1 can whole kernel corn, drained
1 can creamed style corn
1 roasted red bell pepper, diced
8 tablespoons unsalted butter
1 large egg
1 cup Real sour cream

Directions:
Preheat oven to 350 degrees F.
Coat a 2 quart casserole dish with cooking spray.
In a large bowl, combine all ingredients and mix well.
Pour into casserole dish. Cover and bake 30 minutes.
Uncover and bake for another 30 minutes or so,
or until the top is golden brown.

Creamed Chipped Beef on Toast

At times when I have some leftover cooked beef
I like to add it to a cream sauce and serve
it warm on a piece of toast. Yes this is
a simple recipe for making military SOS!

Ingredients:
1 jar Hormel dried beef
1 cup leftover cooked beef
4 tablespoons unsalted butter
ground black pepper
1/2 cup all-purpose flour
4 cups whole milk
toast

Directions:
Thinly slice beef into small pieces and set aside.
In a saucepan, melt unsalted butter over low heat.
Season with ground black pepper to taste.
After completely melted, add flour to make a roux
by stirring in with spoon until no lumps show.
Add milk and turn heat to high, stirring constantly.
Turn heat back down to medium, stirring constantly,
until desired thickness is achieved.
Stir in dried beef. Serve over warm toast.

Crispy Potato Match Sticks

Made with Montreal seasoning these
potato sticks are addictive tasting.
Dusted with flour and deep fried to
a crispy and crunchy potato goodness.

Ingredients:
2 potatoes
1 cup flour
1 teaspoon Montreal seasoning
dash of garlic powder
canola oil for frying
salt for seasoning

Directions:
Peel potatoes and cut into 1/8" match sticks.
Place in a mixing bowl with flour, seasonings.
Heat oil and fry until golden brown and crispy.
Remove to a serving plate and season with salt.

Jiffy Corn Muffin Mix Casserole

Easy to make and everybody really likes this.
One of my favorite comforting foods to make.
Cheap costing ingredients and so good tasting.
Adding a slice or two of cooked bacon is good.

Ingredients:
1 package Jiffy corn muffin mix
1 can whole kernel corn, drained
1 can creamed style corn
4 tablespoons unsalted butter, softened
1 large brown egg
1 cup low-fat sour cream

Directions:
Preheat oven to 350 degrees F.
Coat a 2 quart casserole dish with cooking spray.
In a large bowl, combine all ingredients and mix well.
Pour into casserole dish.
Cover and bake 30 minutes.
Uncover and bake for 30-35 more minutes,
or until the top is golden brown.

Crock Pot Cooked Sweet & Sour Beef Meatballs

Superbowl Sunday makes me think of these.
Easy to make using frozen meatballs,
adding some pineapple and vinegar,
these are really great to serve anytime.

Ingredients:
1 pound Italian style meatballs, thawed
1 (14-oz) can pineapple chunks, undrained
2 tablespoons plain cornstarch
1/4 cup light brown sugar
1/4 cup chopped red pepper
1/2 cup cold water
1/4 cup apple cider vinegar
1 teaspoon low sodium soy sauce
1 teaspoon sweet smoked paprika
1/2 teaspoon ground black pepper

Directions:
Place thawed beef meatballs in a crockpot.
Drain chopped pineapple, reserving syrup.
In medium saucepan, combine pineapple syrup
and cornstarch until cornstarch dissolves.
Blend in pineapple, brown sugar, water,
vinegar, black pepper, paprika, and soy sauce.
Cook and stir over medium heat until thick and bubbly.
Pour sauce over meatballs and let simmer on low 3 hours.

Creamy Crescent Roll Sausage Biscuit Bites

These are a fine tasting finger food.
With sausage, cream and cheddar cheeses.
You can make these ahead, freeze and heat
them up in a quick flash on party night.

Ingredients:
2 cans (8 oz each)refrigerated crescent rolls
1 pound bulk pork sausage
1 package (8 oz) cream cheese
2 cups shredded sharp Cheddar cheese
1 (12 ounce) can diced tomatoes, drained
1/2 teaspoon ground black pepper

Directions:
Preheat oven to 375 degrees F.
Unroll 1 can of dough into 2 long rectangles.
Place in ungreased 13x9-inch glass baking dish,
press over bottom and 1/2 inch up sides to form crust.
Saute sausage in a skillet over medium heat,
stirring frequently, until no longer pink.
Remove sausage from skillet; discard drippings.
To same skillet, add cream cheese.
Cook over low heat until melted.
Add cooked sausage; stir to coat.
Spoon evenly over crust in baking dish.
Sprinkle with cheddar cheese and tomatoes.
Season with freshly ground black pepper.
Unroll second can of dough on work surface.
Press to form 13x9-inch rectangle;
firmly press perforations to seal.
Carefully place over cheese.
Bake for about 22 minutes or until golden brown.
Cool 15 minutes. Cut into small squares, serve.

Easy Chocolate Banana Pudding

Using instant chocolate pudding mix,
this is easy to make and tastes good.
You can make this into a pie but I
simply put the bowl I make this in
the refrigerator to set up for serving.

Ingredients:
1 pakage instant chocolate pudding mix
2 cups cold milk
3 ripe bananas, peeled and sliced

Directions:
Place milk in a mixing bowl,
add chocolate pudding mix and beat
on low speed for about 2 minutes.
Place the banana slices in bowl,
stir to combine well, cover with
plastic wrap and refrigerate for
at least 10 minurtes before serving.

Baked Tomato Macaroni & Cheese

A comforting old time favorite food.
Creamy cheesy goodness in every bite.

Ingredients:
4 quarts water
1/2 teaspoon salt
1 pound elbow macaroni
1 (28 ounce) can diced tomatoes
6 tablespoon unsalter butter, melted
1/2 cup all-purpose flour
1/4 teaspoon cayenne pepper4 cups half and half
1 cup chicken stock
4 cups mild chedder cheese, shredded
2 cups sharp chedder cheese, shredded
1 teaspoon salt
1/2 teaspoon ground black pepper

Directions:
Preheat oven to 400 degrees F.
Bring water to a boil in a soup pot,
add salt and elbow macaroni.
Cook for about 8 minutes, drain and
place macaroni back in soup pot.
Add in can of drained diced tomatoes,
melted butter, flour, cayenne, half and half
along with chicken broth, stir to combine.
Simmer for 15 minutes then stir in cheeses.
Season with salt and pepper to taste.
Pour macaroni and cheese into a baking dish.
Bake uncovered for 20 minutes.
Let cool some before serving.

Microwaved Baked Potato Chips

It's hard to believe anything can get crispy
as a good potato chip in the microwave oven.
Thinly sliced potatoes crisp up great.
You simply toss thinly sliced potatoes
coated with some canola oil and then
in the microwave until crispy good.

Ingredients:
6 Yukon Gold potatoes
2 teaspoons canola or olive oil
1/2 teaspoon salt

Directions:
Slice potatoes into thin (1/8-inch) rounds.
Toss the slices in a medium bowl with oil.
Coat a large microwave-proof plate with cooking spray.
Arrange some potato slices in a single layer on the plate.
Microwave, uncovered, on High until some slices start to brown,
2 to 3 minutes (depending on potato thickness and microwave power).
Turn the slices over and continue microwaving until they start
to crisp and brown around the edges, 2 to 4 minutes more.
Check frequently and rearrange slices as needed to prevent scorching. Transfer the chips to another plate and allow to cool completely.
(They will crisp more as they cool.)
Repeat with the remaining potato slices.
Add some garlic or onion powder if desired.

Twice Baked Whole Onions

Imagine the taste of roasted onions
combined with the texture and taste
of French's canned onion rings.
These are comforting and addictive.
The first baking makes the onions all
smokey and creamy good tasting while the
second baking cooks the crispy filling.
You can make these ahead and reheat
them in a microwave oven if desired.

Ingredients:
6 whole onions, skin on
2 cups French's onion rings
24 slices of fresh mushrooms
a few dashes of Worcestershire sauce
1 cup shredded cheddar cheese
a few dashes ground black pepper

Directions:
Preheat oven to 400 degrees F.
Wash onions if needed and pat dry.
Place onions whole in a baking dish,
drizzle with canola or olive oil.
Cover and bake for about 45 minutes.
Remove from oven and when cool enough
to handle cut the tops of the onions off.
Dig out centers to making a bowl for filling.
Place four mushroom slices in each onion.
Put in a few dashes of Worcestershire sauce.
Season with black pepper and fill each
onion with a good amount of crunchy onion rings.
Top onions with some shredded cheddar cheese.
Place back in oven and bake just until
the cheese melts, about 10 minutes more.
I cut these onions in half for easy serving.

Great Grilled Cheese Sandwich

On of my favorite comfort foods is
warm gooey and cheesy on my plate.
A toasty brown and tasty good grilled
cheese sandwich is just the best.
You can add cinnamon, a slice of bacon
or even a shmear of roasted garlic
to this but I like it simply cheesy.

Ingredients:
(For one sandwich)
2 slices Wonder white bread
2 slices deli American cheese
1 tablespoon unsalted butter
1 tablespoon Real mayonaise
1 Vlasic dill pickle

Directions:
Preheat to medium heat a skillet
or frypan or griddle or what ever
flat heating surface you desire.
Place cheese slices between bread slices
and spread both butter and mayonaise on
outside of one slice of bread.
Place buttered side down on frypan.
Spread both butter and mayonaise
on top of sandwich while it cooks.
Flip sandwich when browned right good.
Remove grilled cheese sandwich and
cut diagonally before serving warm.
A dill pickle is really good here!

Fried Dill Pickle Slices

I've made this preporation with fresh
eggplant, summer squash and cucumbers.
Even fried green tomatoes are good.
Here is how to make fried pickles.
The amounts are up to you depending
upon how many you desire to make.

Ingredients:
1 Vlasic chilled dill pickle
1 cup all-purpose flour
1 egg
1 cup milk
1 cup seasoned dried bread crumbs
Canola oil for frying
Tobasco Buffalo sauce for dipping

Directions:
Remove pickle from jar and pat dry.
Slice pickle into 1/2" slices.
Place flour and cornmeal in a mixing bowl.
Place pickle slices in flour mixture and
toss to coat sliced pickle all over.
Place uncovered in refrigerator overnight.
Remove pickle slices from flour mixture
onto a clean serving platter or plate.
Preheat oil in a large saute frying pan.
In a bowl combine egg and milk and put
bread crumbs in a seperate mixing bowl.
Dip sliced pickles one at a time in
egg wash and then in bread crumbs.
Fry to a golden brown on both sides.
Serve these with a Tobasco buffalo sauce.