2 TB butter or part bacon drippings
5 or 6 green onions, with about 3 inches of green, thinly sliced
1 rib celery, diced
3 TB diced sweet red bell pepper
2 TB flour
1/4 tsp. Creole seasoning
3 cups chicken broth
1-1/2 cups corn kernels
1-1/2 cups heavy cream, fresh or frozen and thawed
1-1/2 to 2 cups diced cooked lobster meat
1 medium tomato, seeded, diced, optional
Salt and ground black pepper, to taste
1 TB dry sherry, optional
Crumbled cooked bacon, optional

Heat butter in a medium sauce pan over medium low heat; add green onion, celery, and
bell pepper. Sauté until celery is tender, stirring frequently. Add flour and stir until blended.

Stir in Creole seasoning and chicken broth.

Stir in corn kernels. Cook, stirring, until thickened and bubbly. Stir in heavy cream, lobster,
and tomato. Taste and add salt and pepper, to taste. Stir in sherry and heat through.

If desired, top each serving with a little crumbled cooked bacon.

Serve with crackers or hot buttered biscuits.

Serves 4 to 6.

4 cups cooked green beans
2 cup fried onion rings
1/4 cup almonds, toasted
Louisiana Hot Pepper sauce, to taste

Spread green beans into a 9″ x 13″ baking dish. Spread onion rings on top of beans. Sprinkle almonds over the top of casserole. Bake in a preheated 350º F., oven for 10 minutes, or until beans are browned.

Serve immediately. Serves: 6 to 8.

1-1/2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 cup (8 ounces) cherry vanilla yogurt
1 carton (8 ounces) frozen whipped topping, thawed
Assorted fruit–seedless grapes, apple chunks, strawberry halves and/or pineapple chunks
Fresh mint sprigs

In a bowl, combine milk and pudding mix; mix well. Let stand for 2-3
minutes. Add yogurt; mix well. Fold in whipped topping. Refrigerate. Thread fruit onto bamboo skewers; add a mint sprig on the end of each to resemble feathers on an arrow. Serve with dip. Yield: 4 cups dip.

Recipe By :Fine Cooking: Comfort Food, p. 41
Serving Size : 6
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon paprika
2 1/2 pounds chicken thighs
3 tablespoons olive oil
1 medium onion — finely chopped
1 red or green bell pepper — finely chopped
4 cloves garlic — minced
1 teaspoon minced fresh oregano
1/4 cup finely chopped cilantro (to 1/3 cup)
salt
freshly ground black pepper
1/4 cup canned tomato sauce
1/3 cup chopped pimiento-stuffed olives
2 tablespoons drained capers
1/4 cup dark raisins
1/2 cup red wine

Mix the flour, salt, pepper, and paprika on a plate. Dredge the chicken
thighs in the flour mixture and shake off any excess. In a heavy pot, heat 1 tablespoon of the olive oil over medium-high heat and cook the chicken in batches (so it’s not crowded) until lightly browned on all sides.

Transfer the chicken to a platter and drain off any fat left in the pan.
Add the rest of the olive oil, the onion, and the bell pepper to the pan. Reduce the heat to low and cook, stirring, about 1 minute. Add the garlic, oregano, and cilantro, season well with salt and pepper, and
continue to cook for about 15 minutes. Stir in the tomato sauce, olives,
capers, raisins, and wine. (If you prefer a bit more sauce, add a little
chicken broth or water, but not wine, which would make it too acidic.)
Return the chicken to the casserole with any accumulated juices. Stir to
coat the chicken with the sauce; cover and simmer until the thighs are
completely tender when pierced with a knife, about 45 minutes. Season to
taste with salt and pepper. Serve hot.

Ingredients
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
2 medium carrots, coarsely shredded
2 tablespoons dry sherry (optional)
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
3 14-ounce cans chicken broth
1 cup water
2 ounces dried rice vermicelli noodles or medium noodles
1 6-ounce package frozen pea pods, thawed and halved diagonally
Soy sauce

Directions
1. In a 3-1/2- to 6-quart crockery cooker, combine chicken, carrots,
sherry (if desired), the 1 tablespoon soy sauce, the vinegar, ginger,
and pepper. Stir in chicken broth and the water. Cover and cook on
high-heat setting for 2 to 3 hours.

2. Stir in noodles and pea pods. Cover and cook for 5 to 8 minutes more or until noodles are tender. Serve with additional soy sauce. Makes 6 servings.

We’ve created two versions of this classic party pleaser: one that’s slightly hot and spicy and the other speckled with bits of pimiento and green pepper.

8 ounces cream cheese, softened
8 ounces port wine cheese food
3 cups sharp cheddar cheese, shredded
1 cup sliced almonds or coarsely chopped pecans, toasted

Version 1:
1/4 cup scallions, finely chopped
2 tablespoons horseradish, drained
3/4 teaspoon hot pepper sauce, or to taste
1/2 teaspoon garlic powder

Version 2:
1/4 cup pimiento, finely chopped
1/4 cup green bell pepper, finely chopped
2 tablespoons scallion, finely chopped
1 teaspoon Worcestershire sauce

1. In large bowl, combine cream cheese, port wine cheese food,
and cheddar cheese, and stir until combined. Add remaining ingredients, depending upon which version you choose.

2. Spoon mixture into center of large square of plastic food
wrap. Using your hands, gently mold mixture into ball and wrap
in plastic.

3. Refrigerate for at least 1 hour. Roll in toasted almonds or
pecans. Serve with assorted raw vegetables and crackers.

Make-ahead tip: Prepare cheese ball without nut coating and
refrigerate, covered, for up to 1 week. In a pan add 3 tablespoons of oil and dried beef.

Cook it for about 2 minutes. Then, add the ingredients for the pico de gallo. Cook for 1 minute. Add eggs.

1/2 lb (225 g) butter at room temperature
1 cup (250 ml) sugar
1 egg
2 tsp (10 ml) vanilla extract
1/2 tsp (2 ml) salt
2 cups (500 ml) all-purpose flour
1 cup (250 ml) chopped pecans
1/4 cup (60 ml) sugar mixed with 1/2 tsp (2 ml) cinnamon

Cream the butter and sugar until light and fluffy. Stir in the egg,
vanilla, and salt. Stir in the flour until smooth, then add the
pecans. Chill covered for 45 minutes. Divide the dough into three
or four pieces and form each into a log about 1 1/2 inches (7 cm) in
diameter. Wrap in plastic wrap and chill for 2 hours. Spread the
sugar and cinnamon mixture on a plate and roll the logs in the
mixture to coat the sides. Cut the dough into thin slices and place
on an ungreased baking sheet. Bake in batches in a preheated 350F
(180C) oven until the edges are golden, about 15 minutes. Transfer
to wire racks to cool. Makes about 48 cookies.

Slow Cooker Recipes

Grilled Asparagus with Herb Butter

6 Tbs (90 ml) butter
1 Tbs (15 ml) finely chopped fresh tarragon, or 1 tsp (5 ml) dried
1 Tbs (15 ml) finely chopped fresh chives
Salt and freshly ground pepper to taste
1 1/2 – 2 lbs (675 – 900 g) asparagus, washed and trimmed

Combine the butter, tarragon, chives, salt, and pepper in a small
saucepan and heat over low heat until the butter is melted.  Toss
the asparagus in the butter mixture and grill directly over hot
coals until the asparagus are tender, about 6 to 8 minutes.  Return
the asparagus to the remaining butter mixture and toss to coat well.
Serves 4 to 6.

Heat the butter in a skillet over moderate heat and saute the
scallions and garlic until tender but not browned, about 5 minutes.
Add the wine, parsley, and basil and bring to a boil.  Reduce the
heat and simmer uncovered for 5 minutes.  Stir in the ricotta,
blending it well, followed by the mashed avocados.  Adjust the
seasoning with salt and pepper.  Spoon the sauce over the cooked
pasta and garnish with chopped tomatoes and/or olives if desired.
Serves 4 to 6.

Bon appetit from the Chef at Worldwide Recipes
Phoenix AZ

2 lbs. pinto beans or frijol de mayo, washed, soaked in water
overnight, and drained
2 medium white onions, peeled and chopped
8 large garlic cloves
2 tablespoons vegetable oil or lard
2 sprigs epazote
1/2 lb. bacon, diced (chorizo or vegetarian chorizo may also be used)
4 roma tomatoes, chopped
6 serrano chiles, chopped
salt to taste

Place the beans in a large pot with half the onion, half the garlic,
oil and epazote.  Add 2 quarts water, bring to a boil, cover and simmer for 1 1/2 hours or until tender (35-45 minutes if done in a pressure cooker.)
Add salt to taste.
In a large saucepan or clay casserole, cook the diced bacon until
some of its fat is rendered, add the remaining onion and garlic, and
saute until the onion softens.  Add the tomato and chile, and continue cooking until the tomato releases its juice.   Add the cooked beans with their liquid and cook over a low flame for 20-30 minutes, stirring from time to time.
Taste for salt.  Serve in bowls, as an accompaniment to grilled beef or lamb, offering chopped onion as a garnish.  Serves 12-15

Pancake Recipes