"I'm a professional chef, that up until recently worked for one of the nicer cacino's in Las Vagas, Nevada. And as you can tell, I LOVE CocaCola®" Congratulations Jason! For those who have submitted over 50 recipes. LINK TO A RECIPE Bacon Wrapped Shrimp / Banana's Foster / Beef Stew for Crock Pot / Chicago Fire Chili / Big J's Chili / Big J's Stuffed Chicken Breast / Cardboard Box Oven / Carnitas Burritos / Cheesy Chicken Rice / Chicken Fettuccini Alfredo / Chicken Marsala / Chicken Stuffed with Spinach and Wild Mushrooms / Coke / Fantastic Clam Chowder / Easy Guacamole / Flo's Potato Salad / Garlic Mushroom Brussel Sprouts / Garlicky Roasted Mushrooms / Grilled Corn on the Cob / Herb Crusted Orange Roughy / Italian Wedding Soup / Jalapeno Cheese Cornbread / Meal on a Stick / Pasta Carbonara II / Pickled Vegetables / Raspberry Cake / Rice Crispy Chicken / Rice Pudding / Rumaki / Rumaki Spread / Rustic Rub / Saffron Rice Pilaf / Senate Bean Soup / Sweet Potato Pie / Throw Another Shrimp on the Barbee / Toscana Soup / RASPBERRY CAKE 2 loaves of good "French Bread" 2 sticks of butter sugar 4 pints fresh raspberries "I never weigh anything, it's just a knack I have with food all I need to know is what's in it." * 24 hours ahead of time, put the raspberries in a bowl and add about a cup of sugar to make them juicy. * Cover and put in the refrigerator. * The next day cut crust off, and then cut the french bread into 1" slices, then set aside. * Liberally butter, a spring form pan. And coat it with sugar. * Butter the bread slices on both sides. * Cover the bottom and sides of pan with bread slices. * With your hands, place some of your raspberry mix on the bottom and sides then sprinkle with sugar. * After you have a layer, take more well buttered bread and make another layer (but only on the bottom, not the sides). * Then another layer of berries and so on, until you've "OVER" filled the pan. You want to make the raspberry bread really tight in the pan. Cover the top with a circle of waxed paper and then set a plate on top of that. Put some weight on it (A large, full tin can) and put in refrigerator. * Check it in 6 to 8 hours and it should be set by then. * After it's molded, it will be a dark reddish color. * Turn it upside down on the plate, pull the spring on the pan and carefully take pan off. * Frost cake with Coolwhip® and enjoy ! "I used fresh whipped cream , but Coolwhip® works fine". Return to List FANTASTIC CLAM CHOWDER 7 cans of whole baby clams 10 small red potatoes 1 onion 3 qts heavy whipping cream 1/2 lb bacon fresh garlic italian seasoning fresh basil marjoram thyme black pepper salt to taste * Dice potatoes into small cubes and boil them off till almost done, then set aside. * Chop up bacon, and cook in a large size pot add fresh garlic (crushed), onion (finely diced), all spices to your taste, let that cook down, until the onion is done (translucent, not browned). * Add all 7 cans of clams, potatoes and heavy cream. * Cook about 30 mins till almost boiling. "CHEF JASON'S" COOKING TIP: "Because it's heavy cream you do not need to worry about it burning like milk." * Add salt & pepper to taste. "Now, enjoy the best clam chowder you have ever had!" Return to List RUSTIC RUB 8 Tbs. paprika 3 Tbs. cayenne 5 Tbs. freshly ground black pepper 6 Tbs. garlic powder 3 Tbs. onion powder 6 Tbs. salt 2 1/2 tablespoons dried oregano 2 1/2 tablespoons dried thyme * Combine all ingredients and blend well. * Store in an airtight container for up to 3 months. "This is good for rubbing down meat before cooking ie: grilling, baking or frying." Return to List GARLIC MUSHROOM BRUSSEL SPROUTS brussel sprouts chopped garlic real butter canned mushrooms salt & pepper * Wash the brussel sprouts and cut an X on the root end. * Flash steam for a few mins then let them cool. * Melt butter is pan. * Add sprouts, mushrooms, garlic, salt & pepper. * Cook until brown (almost burnt) "They are so good! Try them, everyone that does, loves um !" Return to List GARLICKY ROASTED MUSHROOMS 1/2 cup olive oil 1 Tbs. minced fresh garlic 1/2 tsp. salt 1/2 tsp. paprika 1/4 tsp. dried red pepper flakes 2 lb. small white mushrooms 3 tbsp. chopped fresh parsley (divide in half) * Preheat oven to 400 degrees. * Heat the oil in a medium sized saucepan, over medium heat. * Add the garlic and cook, stirring once or twice until soft (1 to 2 mins). * Stir in the salt, paprika and red pepper flakes. * Reduce heat to medium low. * Cook till well blended (2-3 mins). * Remove pan from heat. * Make sure mushrooms are clean. * Arrange them in a single layer, on baking sheet. * Brush them with the 'garlicky oil'. * Roast for 15 mins. * Turn mushrooms over and bake another 10 minutes or until golden brown. * Put mushrooms back in saucepan with any juices and half the parsley. * Cook until well coated. * Put mushrooms on a platter and garnish with the other half of the parsley. ENJOY!!!!!!! Return to List COKE Can you believe it? Jason found the recipe for Coca-Cola! The SECRET Recipe of Coca-Cola! Yes, it's true.  After years of searching, I have finally found the secret formula used to make Coca-Cola as we know it--supposedly, according to my sources. My sources?  I cannot tell mere mortals such as yourselves.  However, the recipe is here for you to behold!  Good luck to those brave enough to try this recipe out! 30 pounds of sugar 2 gallons of water 2 pints of lime juice 4 ounces of citrate of caffeine 2 ounces of citric acid 1 ounce of extract of vanilla 6 drams (3/4 ounce) of fluid extract of cola 6 drams of fluid extract of coca Carbonated water, to taste (viscosity?) I have no clue how much Coke this will make, but I bet it's a 'hellava' lot! Return to List SENATE BEAN SOUP 1 lb. dried navy beans 4 qt. water 1 bay leaf 3 whole cloves One large ham bone, with lots of meat on it 1/2 cup chopped onion 2 stalks celery, chopped with leaves 2 large carrots (peeled and chopped) 1 1/2 tsp. salt 16 turns of freshly ground black pepper * The day before, rinse the beans & place them in a large bowl. Add the water and cover, allowing beans to soak overnight. * The next day make a cheesecloth pouch containing the bay leaf & cloves. Drain the beans and place them in a large stockpot with the ham bone. * Add cold water to cover plus 2" and bring to a boil over high heat. * Add the spice pouch, onions, celery, carrots, salt, and pepper. * Reduce the heat to medium and cook, stirring occasionally, until the beans are tender and the ham is falling off of bone (about 3 hours). Add hot water if the level gets too low. * Remove the spice pouch and the bone. * Shred the meat from the bone and add to soup before serving. MAKES 6-8 SERVINGS "This is the same soup served to the US Senate for only 18 cents! BACK IN THE OLD DAYS, THAT IS." Return to List BACON WRAPPED SHRIMP 16 large, fresh shrimp 1/2 lb. of bacon barbeque sauce beer black pepper * Wrap each shrimp with bacon. * Soak them in barbeque sauce, beer and some black pepper, for about 4 hours * Use tooth picks to hold bacon in place then cook on the grill. "DO NOT OVERCOOK! It'll make the shrimp tough." You can also use scallops. Return to List CHEESY CHICKEN RICE 4 cups of cooked rice 3 large chicken breast 1 large jar of Cheese Wiz® 2 cans of mushrooms, drained 2 cans of cream of mushroom soup 1 large onion 1 package of frozen broccoli garlic black pepper salt * Cook chicken breast and cut into bite size pieces. * Mix everything together in a large bowl. * Pour mixture into a baking dish. * Bake at 350º for about 30-45 mins. TIP: "You can put some grated cheddar cheese on top before baking." Return to List BIG J'S STUFFED CHICKEN BREAST 4 chicken breast sliced ham baby swiss cheese portabello mushrooms bread crumbs burgandy wine beef base garlic black pepper butter salt * Pound out chicken breast to about 1/8" thickness. * Salt & pepper them, then set aside. * Slice the mushrooms about 1/2 inch thick. * Saute, then cool. * Make a strong beef broth with beef base. * Melt some butter then add; chopped garlic, bread crumbs, burgundy wine, salt, pepper and some beef broth to make a stuffing. * When this has cooled, lay chicken breast (inside up) flat and layer with ham, cheese, mushrooms and then stuffing. * Roll chicken, making sure to tuck in the ends. * Use toothpicks to hold. "I use butcher twine." * Saute on all sides, till brown. * Finish cooking in a 350º F. oven for 10 mins. "I use a cookie sheet for this." * While that is baking, you can start the sauce. * Deglaze pan with burgandy wine. * After that cooks down by half, add some beef broth. * Let that cook down by half, again. * Add garlic, salt , pepper and portabello mushrooms. * Cook till mushrooms are done. * Place stuffed chicken breast on plate cover with sauce and enjoy! "Oh, let me know how you like this one. It's everyone's favorite!" Return to List CHICKEN FETTUCCINI ALFREDO chicken breast heavy cream butter white wine garlic parsley pepper salt thyme parmesan cheese cooked fettuccini * Cut chicken in bite size pieces. * Cook in large size saute pan. * After a few minutes add some butter, parsley, thyme, pepper, salt, garlic. * Cook till chicken is done. * Add some white wine and cook down. * Add heavy cream and stir. * Cook 5-7 mins. * Add pasta and parmesan cheese. * Toss and mix well. Now enjoy! TIP: "If you'd like some color, you can add red bell pepper, mushrooms or onion. My recipes are only guidelines, as are all recipes." Return to List ITALIAN WEDDING SOUP 2 heads escarole, cleaned and chopped 8 cups chicken broth 1 pound ground beef 4 eggs, divided 1 cup dry bread crumbs 2 teaspoons dried basil 1 teaspoon dried parsley 1 1/2 cups grated Parmesan cheese * In a large pot of boiling water, add the escarole and cook until it wilts (this removes the bitter taste from the greens). * Remove from heat and strain the greens from the water. When cooled, squeeze out all excess liquid. * In a separate pot over medium heat, bring the broth to a boil. * In a separate large bowl, combine the ground beef, 1 egg, breadcrumbs, basil, parsley and 1/2 cup Parmesan cheese. * Mix well and form into bite-size balls. * Drop the balls into the broth. When they rise to the top, they are cooked. * Add the escarole to the broth. * In a separate bowl, combine the remaining 3 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked. MAKES: 6 to 8 SERVINGS Return to List PASTA CARBONARA II 4 Tbs. butter 4 Tbs. olive oil 1 pound cooked and drained spaghetti 1/2 pound bacon - cooked and crumbled 1/2 cup chopped fresh parsley 4 eggs, beaten 1 (4 ounce) jar diced pimento peppers, drained 2/3 cup grated Parmesan cheese 2 cloves garlic 1 tsp. salt 1/2 tsp. ground black pepper 1 (6 ounce) can black olives, chopped * Melt butter or margarine in a large skillet. * Add the oil and ham and saute lightly. * Add the cooked spaghetti, bacon, cheese, garlic, parsley, salt and pepper. Stir well. * Turn off the heat and pour beaten eggs over all. * Toss to coat evenly, then add the olives and pimentos and toss again. Serve at once. MAKES: 4 to 6 LARGE SERVINGS Return to List RICE PUDDING 4 large eggs 1 cup heavy cream 1/2 cup milk 1 tsp. cornstarch 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/2 cup sugar 2 tsp. pure vanilla extract 2 cups cooked long-grain rice 1/2 cup raisins 1 cup of heavy whipped cream with 1/2 tsp. vanilla 1 tsp. sugar. Preheat oven to 350º F. * In a bowl, beat the eggs until frothy. * Whisk in the cream, milk, cornstarch, cinnamon, and nutmeg, and beat till thoroughly blended. * Whisk in sugar and vanilla. * Combine the rice and the raisins and add them to the custard mixture. * Blend thoroughly and pour into a five cup casserole. * Bake until pudding is set , for about 40 minutes, don't overbake or the pudding will be dry. * Serve warm or at room temperature. * Spoon the pudding into stem goblets and top with sweetened whipped cream. Return to List EASY GUACAMOLE 2 avocados 1 small onion, minced 1 clove garlic, minced 1 tomatoes, chopped 1 lime, juiced salt and pepper to taste * Peel and mash avocados. * Stir in onion, garlic, tomato, 1/2 of the lime juice, salt and pepper. * Taste the dip. Add the rest of the lime juice and more salt and pepper if you would like. * Chill and serve. "An easy, quick recipe for tasty guacamole! Great with tortilla chips or as a topping for Mexican foods." Makes 2 cups Return to List SWEET POTATO PIE 1/3 cup butter 3/4 cup sugar 2 eggs, beaten 3/4 cup evaporated milk 2 cups cooked sweet potatoes, mashed 1 tsp. vanilla 1/4 tsp. salt 1 pie crust, 9-inch, unbaked Preheat oven to 375º F. * Cream butter and sugar together. * Add eggs and stir. * Add sweet potatoes and mix well. * Stir in milk, vanilla and salt, making sure all ingredients  are thoroughly mixed. * Pour into pie shell and bake 40 minutes. "When using a commercially frozen pie shell, use a 9-inch deep dish shell. For extra flavor you may add of 1/2 tsp. each of cinnamon and nutmeg. Or a  Tbs. of grated lemon rind and a Tbs. of lemon juice. This pie can also be made without using a crust." * Pour ingredients into a buttered 9-inch pie plate and bake 40  minutes at 375º F. Or until knife inserted in center comes out clean. Return to List BANANA'S FOSTER 4 bananas 6 tbsp. butter 6 tbsp. dark brown sugar 1-1/2 oz. well flavored rum (such as Myers Planters Punch?) * Peel bananas then carefully slice lengthwise. * Melt the butter in a large non stick  skillet. * With a large flat spatula, carefully add the banana halves, round side down. * Cook  over moderate heat for 2 minutes. * Carefully turn the bananas over to flat side 'up' and sprinkle brown sugar over them. * Continue cooking for 2 more minutes. * Remove from heat. * Pour rum over the bananas, wait a few seconds then light. * Bring to the table flaming. * Serve with vanilla ice cream. Return to List BIG J's CHILI olive oil 4 lbs. good stew meat 1 lbs.  pork chorizo sausages, skins removed 1/4 cup New Mexican® chili powder 1/4 cup California chili powder 1/8 cup of ground cumin 1 qt. of beer "I use MGD" 10-12 cloves garlic, chopped 4 sweet onions, roughly chopped "I use sweet Walla Walla onions" 6 fresh tomatoes, blanched, peeled & then cubed 1 12oz. can tomato paste 1 12oz. cans stewed tomatoes 1 red habanero pepper, diced 3 chiles serranos, diced 2 red peppers & 2 yellow peppers, seeded and chopped kosher salt & fresh ground pepper to taste 1 1/2- 2 chocolate bars (Hershey® works well) * In a large heavy pot heat oil. * Add stew meat and onion, cook until almost done. * Add chorizo and all the spices, including the garlic. * Cook for about ten minutes, stirring ! * Add beer, tomatoes and peppers. * Cook on low heat for about 4-5 hours. * Add chocolate, in pieces. * Cook another 1/2 hour. "It should be thick, if not add a little corn meal. I like to garnish mine with sour cream, white cheddar cheese, chopped green onion or you can also serve it over pasta!" "I hope you enjoy my Chili as much as my family and I do !" "Thank You & Have a Great Day" Return to List CHICKEN MARSALA "Mmmm! Flour coated chicken sauteed with a mushroom and rich Marsala wine sauce. Great served with rice and veggies." 1/4 cup butter, divided 2 cups sliced fresh mushrooms 1/4 cup all-purpose flour 1/2 tsp. garlic powder 1/4 tsp. ground black pepper 1/2 tsp. salt 1 1/2 pounds skinless, boneless chicken meat - cut into 12 pieces 2 slices bacon, chopped 1/4 cup cold water 1 tsp. cornstarch 1/2 cup dry Marsala wine * Melt 1 Tbs. butter in a medium skillet. * Saute mushrooms until soft, remove from skillet and place in a small, covered bowl. * Mix flour, garlic powder, salt and pepper in a shallow dish or bowl. * Dredge chicken in flour mixture. * Place bacon in same skillet and cook over low heat until cooked but not crisp. * Add 2 Tbs. butter to skillet and saute coated chicken over medium heat for 2 minutes each side, adding remaining butter as needed to prevent burning. * Place chicken on a dish, cover and keep warm. * In a medium bowl, slowly add water to cornstarch and mix together, then mix in wine. * Pour liquid mixture into skillet, together with reserved mushrooms. * Heat until mixture begins to boil and thickens, then pour over warm chicken and serve. Makes 6 servings Return to List RICE CRISPY CHICKEN 1 cut up chicken 1 cup Hellmans-Bestfoods Mayonaise® 3 cups finely crushed Rice Crispy's® 1 tsp. white pepper 1 tsp. seasoning salt 1 tsp. paprika * Rub down the chicken pieces with the mayonaise. * Mix the Rice Crispys® and spices together in a 1 gallon size plastic bag. * Place the chicken in the bag with the mix, coat well. * Lay pieces on a cookie sheet. * Bake at 325º F. for 15-20 minutes or until done. Return to List TOSCANA SOUP 2 3/4 cups chicken broth 1/4 cup heavy cream 1 med. russet potato 2 cups of chopped kale 1/2 lb. spicy Italian sausage 1/4 tsp. salt 1/4 tsp. crushed red pepper * Combine the stock and cream in a saucepan over medium heat. * Slice the unpeeled potato into 1/4-inch slices, then quarter the slices and add them to the soup. * Add the kale. * Saute' the sausage. * When cooked and cooled, cut the sausage at an angle into 1/2 inch thick pieces. * Add to the soup. * Add the spices and let the soup simmer for about 1 hour. * Stir occasionally. Return to List HERB CRUSTED ORANGE ROUGHY 1/4 cup of olive oil 4 orange roughy fillets 2 cups bread crumbs 1/2 horseradish 2 lg. eggs 1 cup milk salt & pepper * Mix the bread crumbs and horseradish together. * Make an eggwash with the milk and eggs, salt and pepper. * Take the orange roughy and dip it in the eggwash. * Coat the fish in the bread crumb mix and set the pieces aside. * Heat an oven proof non stick frying pan to about med/high and add olive oil. * Saute' the fish for 3-5 minutes on each side being careful when turning. * Bake in a 325º F. oven for 8-10 minutes. "You can make a lemon butter sauce for this if you want." Enjoy! Return to List FLO'S POTATO SALAD 6 large eggs a pinch plus two teaspoons of salt 3 lbs. of new potatoes, washed and quartered 1/2 lb. bacon, cut into small pieces 3/4 cup mayonnaise, Best Foods® 1/4 cup creole or whole-grain mustard 3 Tbs. fresh lemon juice 1 tsp. of hot sauce 3/4 cup of red onion 1/2 green onion or scallions, chopped green part only 1 Tbs. chopped garlic 1/2 tsp. fresh black pepper * Put the eggs in a saucepan and cover with water, add a pinch of salt. * Boil for 2 minutes. Turn off the heat, cover, let stand for 10 minutes. * Drain, then cool them in a bowl of ice water. * Peel and chop. * Put potatoes in a large saucepot with a tsp. of salt and enough water to cover. * Bring to a boil, then reduce heat to medium and cook till fork tender, about 12 minutes. * Remove from heat and drain. * Let cool to room temperature. * Fry the bacon till crispy. * Remove from pan with a slotted spoon, and drain on  paper towels. * Set aside until cool. * In a large salad bowl, combine the Mayo, mustard, lemon juice, hot sauce, red onion, green onion, garlic, the last teaspoon of salt, and the black pepper. * Whisk to blend. * Add the eggs, potatoes and bacon. * Toss to coat evenly. * Keep refrigerated until ready to serve. Please Credit: Emeril Lagasse "If I remember right, 'FLO' is Emeril's mother." Return to List CARDBOARD BOX OVEN * Find a corrugated cardboard box about 2" larger around than a cookie sheet. * Make sure it has an intact bottom and top "ears". * Cut the bottom out all the way around and secure together with duct tape. * Line the box inside and out with heavy duty aluminum foil and secure seams with duct tape. * Cut foil at the corners to free "ears" for venting.   * Line the lid with foil and secure seams with duct tape.   * Get four wire coat hangers and snip the hook off below the twist and straighten. * Punch holes in the box about 6 in from the top, then push hanger wires thorough to make a rack.   To Use: * Start a charcoal fire with 6-8 briquettes in an old metal pie pan. * Place a piece of foil on the ground shiny side up.   * Put the pie pan on the foil and place the oven over the pie pan. * Put your food to be baked on the rack and cover with the lid. "If you have a meat thermometer, stick it into the box just below the rack." * 6-8 briquettes should bring temperature up to 325-350º F. * Add or take out to adjust temp. "This should be done before starting to bake." Return to List RUMAKI 16 slices bacon 1 pound chicken livers, cut into quarters 1 (8-ounce) can sliced water chestnuts, drained 1/3 cup soy sauce 2 Tabs. packed brown sugar 1 Tab Dijon-style mustard * Cut bacon slices in half crosswise. * Wrap 1/2 slice bacon around piece of chicken liver and water chestnut slice. * Secure with wooden pick. * Arrange on broiler pan. * Combine soy sauce, brown sugar and mustard in small bowl. * Brush over bacon rolls. * Broil, 6-inches from heat, 15 to 20 minutes. * Turn and occasionally brush with soy sauce mixture, until bacon is crisp and chicken livers are done. Makes 32 appetizers Return to List RUMAKI SPREAD 1/2 pound chicken livers 1 Tab. soy sauce 1/2 cup soft butter 1/2 tesp. onion salt 1/2 tesp. dry mustard 1/4 tesp. ground nutmeg Dash or two cayenne pepper 1 (5-ounce) can water chestnuts, drained and minced 6 slices crisp cooked bacon, crumbled Thinly sliced green onions for garnish * Cook seasoned chicken livers in butter. * When done place in blender with soy sauce, butter, onion salt, mustard, nutmeg, and cayenne pepper. * Blend until mixture is smooth, stirring it down with rubber spatula as needed. * Remove from blender; stir in chestnuts and bacon. * Garnish with onions. * Serve with crisp crackers. Serves: 1-1/2 cups, or enough for 4 people. Note: "This spread should be prepared a day ahead of serving but should be removed from refrigerator and allowed to soften slightly at room temperature for 1 hour before serving." Return to List BEEF STEW for CROCK POT 2 1/2 lbs. beef stew meat, cut into 1 in. cubes 6 whole carrots, cut into 1" pieces 2 lbs. red potatoes, cut into 1/8ths 6 cloves garlic, chopped 1/2 lb. mushrooms, cut into 4 pieces 3 Tbls. Worcestershire sauce 2 whole bay leaves 1 tesp. salt 1/2 tesp. pepper 1/2 cup red wine 1 can cream of mushroom soup 1/2 cup beef broth * Place all ingredients except soup, red wine, beef broth into the crock pot. * Mix soup, red wine and broth together. * Pour into crock pot. * Cook for 6-8 hours. * Serve with biscuits and a green vegetable. Serves: 8 Return to List CARNITAS BURRITOS 1 1/2 lbs. pork shoulder, boneless 1 Tbl. chili powder 1/2 tesp. salt 1/4 tesp. black pepper 2 cloves garlic, crushed 1/4 cup red onion, finely chopped 2 Tbls. brown sugar 1 Tbl. honey 1/2 cup dark Mexican beer flour tortillas green onion, chopped sour cream salsa tomatoes, seeded and chopped * Mix pork, chili powder, salt, pepper, garlic, and red onion well. * Add beer. * Refrigerate for one hour. * Place pork mixture into a large heavy bottomed skillet or pan. * Add brown sugar and honey. * Bring to a boil. * Reduce to a simmer and continue to cook uncovered until beer has evaporated and brown sugar/honey has carmelized on pork (about 30 to 40 minutes). * Put the green onion, sour cream, salsa, and tomatoes in separate bowls. * Serve with warmed tortillas. * Let every one make their own burritos at the table. Return to List CHICAGO FIRE CHILI 5 lbs. bottom round roast, trimmed olive oil 2 lg. white onions 2 lg. yellow onions 2 lg. red peppers 2 lg. green peppers 1 1/2 bulbs garlic 14 ozs. beef broth 28 ozs. chicken broth 7 ozs. tomato sauce 14 ozs. chili powder 2 Tbls. New Mexico chili powder 2/3 oz. ground cumin 1/2 Tbl. oregano 1/4 tesp. ground coriander 1 tesp. cinnamon 1 tesp. salt 3 Tbls. molé sauce 2 bottles Mexican water, aka "Dos XX "beer shredded cheddar cheese sour cream green onions, thinly sliced * Trim meat removing fat, sinew, and gristle. * Cut into 1/4 to 1/2 inch cubes. * Quickly brown meat about a half pound at a time in olive oil. DO NOT DRAIN MEAT. * Place browned meat in a large heavy bottomed pot. * Coarsely chop onions. * Add onions, beef broth, 14 ounces of chicken broth, chili powders, cumin, oregano, coriander, cinnamon, and salt to pot. * Cook uncovered for 1 1/2 hours. Peel and crush garlic. * Mix with tomato sauce and molé sauce. * Add mixture to chili pot. * Coarsely chop red and green peppers and add to chili pot. * Cook uncovered for 1 hour. * Use remaining chicken broth to thin chili if necessary. Adjust seasonings. * Serve in large soup bowls. * Garnish with shredded cheddar cheese, sour cream, and sliced green onions. Serves: a bunch Return to List JALAPENO CHEESE CORNBREAD 1 package Jiffy Corn Bread mix 2 whole egg 1/3 cup milk 1/4 cup jalapeno peppers, canned 1 cup sharp cheddar cheese * Mix corn bread according to package directions. * Stir in peppers and cheese. * Pour into a greased 9 x 9 inch baking pan. * Bake according to package directions. * Cut into 12 pieces. Serves: 6 Return to List CHICKEN STUFFED with SPINACH and WILD MUSHROOMS 6 chicken breast halves, boneless 1 bunch spinach, coarsely chopped 1 sm. onion, finely chopped 1/2 ozs. dried mushrooms 1/2 cup white wine 2 whole eggs, beaten 1/4 cup bread crumbs 1/4 tesp. thyme 1/8 tesp. marjoram salt ground pepper olive oil 2 Tbls. butter 2 Tbls. flour * Rehydrate mushrooms in 3/4 cup of warm water. * Squeeze excess water from mushrooms and chop into small pieces. * Save mushroom water. * Sauté onion in a small amount of olive oil. * When onions start to become translucent, add spinach, mushrooms, water from mushrooms and white wine. Simmer until spinach has wilted. * Drain mixture through a sieve into a bowl. * Press mixture to force out excess liquid. * Reserve liquid for sauce. * Cool mixture for 10 minutes. * Add beaten eggs, bread crumbs and spices and mix until well blended. * Loosen skin from chicken breast by inserting finger between skin and breast meat. * Spoon dressing into cavity made between breast and skin. Do NOT overstuff. * Place stuffed chicken in a shallow baking dish. * Cover with aluminum foil. * Bake in a preheated 375 degree oven until chicken is fully cooked (45 minutes to 1 hour depending upon size of chicken breasts). * While breasts are baking, prepare a sauce. * Create a roux by melting 2 tablespoons of butter in a small skillet. * Add 2 tablespoons of flour and cook over low heat for 5 minutes. * Butter/flour mixture should bubble lightly. * Stir continuously to prevent burning. * Add liquid reserved from cooked spinach mixture. * Simmer over medium heat until desired thickness is achieved. * Spoon over baked chicken breasts. Serves: 6 Return to List SAFFRON RICE PILAF 1 cup rice 1 can chicken stock 1/4 cup dry white wine 1 sm. onion, finely chopped 1 clove garlic, finely chopped 4 whole mushrooms, sliced 1/4 cup green peas 1/8 tesp. saffron salt * Combine ingredients and place in an oiled 2 quart baking dish. * Bake covered 30 to 35 minutes in a preheated 375 degree oven. Serves: 6 Return to List GRILLED CORN on the COB 1 ear corn 1 Tbl. butter salt, to taste pepper, to taste * Carefully peel back husks from corn. * Remove silks. * Push husks back into original position. * Immerse corn in water for 30 minutes. * Place on a grill with medium high heat. * Turn 1/4 every 5 minutes for 20 minutes. * Serve immediately with butter, salt and pepper. If you can't serve immediately, wrap grilled corn together in newspaper (you want at least 5 to 10 layers of paper). * Melt and dip into butter before serving. Makes: 1 Per person Return to List PICKLED VEGETABLES carrots, 1/2" slices red onions, cut into 1/8ths red and green bell peppers, chopped coarsely green beans, whole zucchini, 1" slices mushrooms, quartered brussel sprouts, halved * You know your friends.....how many veggies will they eat??? * Put that many into your favorite dressing (I have found that Italian, French, or Caesar works best) at least 2 days ahead of time. * If you use brussel sprouts, either parboil them or plan on at least 7 days for marinating them! * Refrigerate vegetables while marinating. Return to List MEAL on a STICK 1 1/2 lbs. steak 4 med. red potatoes 2 med. jalapeno peppers -- seeded 2 med. red bell pepper -- seeded 1 lg. red onion 12 sm. mushrooms 3 cloves garlic -- crushed 1/4 cup olive oil 1/2 tesp. rosemary * Mix crushed garlic and rosemary in the olive oil and set aside. * Scrub potatoes well. Place potatoes in a pan of water and boil until potatoes are knife tender. * Remove from heat and cool potatoes in ice water. * Cut each potato into 3 chunks. * Cut steak into 12 chunks. * Cut jalapeno peppers, red pepper, and red onion into 24 chunks. * Assemble "meal on a stick" by placing skewering one chunk of steak, potato, and mushroom and 2 chunks each of jalapeno pepper, red pepper, and red onion on a metal or bamboo skewer. * Brush with garlic/rosemary olive oil. * Grill over medium hot coals or set gas grill on medium. * Turn every 5 minutes. * Brush with garlic/rosemary olive oil each time you turn. * Grill for 20 minutes or until steak is done to your taste. Serves: 4 Return to List THROW ANOTHER SHRIMP on the BARBEE 12 lg. shrimps 1 can pineapple chunks in juice 2 med. green peppers 1 lg. red onion 1/4 cup lemon juice 1/2 tesp. red pepper flakes in oil 1 Tbl. butter * Pour pineapple juice from can into a ziplock bag. * Add shrimp and marinate overnight. * Pour pineapple juice from bag into a small sauce pan. * Add lemon juice and red pepper flakes in oil and simmer until reduces by one half. * Take off heat and stir in 1 tablespoon of butter. * Cut green peppers and red onion into 24 chunks. * Using metal or bamboo skewers spear a shrimp, some pineapple, and 2 chunks each of green pepper and red onion. * Brush with pineapple sauce. * Grill over medium coals or set your gas grill to medium. * Grill turning every 3 minutes until shrimps are a nice pink. * Brush with pineapple sauce each time you turn skewers. NOTES: "If you use bamboo skewers, be sure to soak them in water for 30 minutes before skewering food. This prevents them from burning while cooking food." Serves: 4 Return to List To Return to Home Page Click on the Enter Sign