Corn and Red Potato Salad (Dairy)

2 pounds red-skinned potatoes (about 6) or two 14 1/2-ounce cans sliced
potatoes, rinsed and drained
2 ears fresh corn or one 15- to 16- ounce can whole kernel corn, rinsed and
drained
1/2 cup mayonnaise or salad dressing
1/3 cup dill pickle relish
1/4 cup sour cream
1/2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cup sliced green onion
1/2 cup cherry tomatoes, quartered or halved
Fresh dill (optional)

If using fresh potatoes and corn, scrub potatoes and remove husks and silks
from corn. Cook potatoes in boiling water in a 4-quart pot for 15 minutes.
Add corn and cook 10 minutes more or until potatoes are tender. While corn
and potatoes are cooking make dressing. Combine mayonnaise or salad
dressing, relish, sour cream, lemon peel, lemon juice, salt and pepper in a
large bowl. Mix to combine. Drain potatoes and corn and let them cool
slightly. Slice potatoes. Use a sharp knife to cut kernels from corn. Place
potatoes, green onions and corn in bowl with dressing. Toss gently to coat.
Cover and chill for 1 hour. To serve, top with tomatoes and/or dill. Serves
10 to 12 as a side dish.

Cazuela de Pollo

Chicken legs; 1 per serving
1/2 Potato ;per serving
1/2 Ear of Corn; per serving
1 large onion; cut as desired
1/2 tablespoon of pepper or to taste
1 Tablespoon of salt or to taste
oregano; amount to taste
Julian Green Beans; desired amount
3/4 Cup of rice
3/4 Teaspoon of Cumin
2 Tablespoons of Olive Oil
Carrots; desired amount
1  1/2 quarts of water +/- ( or amount to cover chicken)
1 quart chicken broth+/- ( add as needed)

Place chicken legs in large soup pot, add  water and salt, bring to boil over high heat.
Reduce heat, cook chicken until done(this is best done the day before).
Remove chicken let cool and remove skin.
Halve potatoes and corn, leave skin on potatoes boil until almost done.
Heat oil in large skillet over medium heat. Grate carrots, and mince galic gloves
cook until carrots are tender, but not brown.
Bring broth back to boil, reduce heat simmer add potatoes(peel skins), corn,
carrots/garlic, onion, cumin, rice, green beans,and oregano.
Cook until rice is done.  Service with hearty rolls or bread

Buttermilk Potato Fried Chicken

” A tasty alternative to your run-of-the-mill fried chicken.
Buttermilky, spud coated fried chicken. Yeehaw! ”

Ingredients
a.. 1 (3 pound) whole chicken, cut into pieces
b.. 2 cups buttermilk
c.. 1 cup dry potato flakes
d.. 1 cup all-purpose flour
e.. 1 teaspoon poultry seasoning
f.. 1/2 teaspoon salt
g.. 1 teaspoon ground black pepper
h.. 1/2 cup vegetable oil

Directions
1 Rinse chicken pieces and pat dry. In a shallow dish or bowl, pour
buttermilk and add chicken pieces. Place in refrigerator and
marinate chicken in buttermilk overnight.
2 When ready to prepare, mix potato flakes, flour, poultry
seasoning, salt, and pepper in a medium bowl. Dredge marinated
chicken in potato/flour mixture to coat.
3 In a large skillet, heat oil until hot. Fry chicken slowly over
medium heat until golden brown and juices run clear.
Makes 6 to 8 servings

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Take Back Your Backyard

It’s that time of year - barbecues, beach outings and bug bites. This summer you may have a battle with insects on your hands. Dr. John Randall of SC Johnson’s Entomology Research Center believes insect repellents are an important weapon against bugs.

ANCHOR LEAD: It’s that time of year - barbecues, beach outings and bug bites. Matt Kelly has the details on how to keep your distance from insects this summer. (: 57)

SCRIPT: Lifestyles, I’m Matt Kelly. This summer you may have a battle with insects on your hands. Dr. John Randall of SC Johnson’s Entomology Research Center believes insect repellents are an important weapon against bugs.

CUT: (Randall) There are many questions out there about insect repellents, specifically those with the ingredient DEET. It’s important to know that DEET is very effective and among the most studied insect repellents available.

SCRIPT: A study published in The New England Journal of Medicine found that repellents with DEET provide the most complete protection against mosquitoes for the longest duration among repellents tested.

CUT: (Randall) You can combat mosquitoes with new products like OFF! Deep Woods Towelettes, which contain DEET. Additionally, area repellents such as OFF! Powerpad Mosquito Lamps and Lanterns use a highly effective active ingredient to protect backyards and other areas against mosquitoes.

SCRIPT: For more information, go to offprotects.com. That’s Lifestyles from SC Johnson. I’m Matt Kelly.

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Ingredients

1  LB Ground Beef
3  TBS Brown Gravey dry mix (this brings a nice flavor to the beef and thickens the sauce later)
1  15-16oz Enchilada sauce (I use mild)
1  can med-lg Black Olives (slice olives and save juice)
1/2  Med. Sweet or white onion (chopped)
1/2  LB White button mushrooms (sliced)
1/4  LB shredded Cheddar Cheese
1  Pkg 8-10 10inch Flour Tortillas

In large skillet, brown ground beef, sprinkle in the brown gravey while browning.
When brown, swirl a couple of paper towels around in the pan to soak up most of the grease and discard.
Add to the ground beef,  about 3/4 of the can of Enchilada sauce, olives, olive juice, onion, and sliced mushrooms.
Simmer for 5 or 10 minutes. In 10 X 10 inch casserole dish, sprayed with oil(pan spray), add a layer of enchilada sauce.
Put a Tortilla in the dish and lay a row of filling and a sprinkling of cheese across the center.
Roll the tortilla (yes, in the enchilada sauce on the bottom while rolling it up) and place seam side down in dish.
Continue until the dish is full, I can usually get 8 to 10 rolled in the dish.
Pour any remainder of enchilada sauce over the top and sprinkle with any remaining cheese. 

Note: This can be covered with foil and frozen for future use or cooked now!  If frozen, cook about 50-55 minutes at 350F.

Bake at 350F for about 25-30 minutes. The food is already cooked and just needs time to melt together.

World Famous Recipes Mailing List Returns.
Famous Recipes are Back Online.

Date : Monday - May 16, 2005

Famous Recipes

Phoenix, Arizona — (May 16, 2005) — Famous recipes sharing from World Famous Recipes has returned to the Internet. Former members of the list may find their favorite recipes and their recipe sharing friends online at:

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Join by visiting the site or by sending e-mail to:

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Recipes may also be found at the World Famous Recipes Site at :
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Chicken Soup Recipe

BASE:
1oz butter,
1 onion,
3/4 cup rice,
2 cup water
1 chicken stock cube,
pinch safron,
1egg yolk,
salt & pepper,

in large pot melt butter, saute onion.
add rice & boiling water, stock cube & saffron.
cook about 40 min.
combine with egg yolk,
put in lined baking dish.

FILLING:
2oz butter,
2 onions,
4oz mushrooms,
2 tomatoes,
2 capsicums,

in large pot melt butter, saute onions, mushrooms, tomatoes & capsicum.
arrange over rice base.

TOPPING:
1 & 1/2 oz butter,
1/4 cup flour,
1 cup milk,
2 oz chesse,
salt & pepper,
2tbs parmesan chesse ,
parsley,

in small pan melt butter, add flour.
remove from heat, add milk, grated chesse & salt & pepper.
pour over filling, sprinkle with parmesan chesse and parsley.

bake in moderate oven 50 mins.

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World Famous Recipes

Ingredients
2 Lg. eggs
1 cup milk
1/2 cup all purpose flour
1/2 cup Whole wheat flour
1 tablespoon melted butter (must be buter)
1/2 reaspoon salt

Directions:

1. Heat over to 450 degrees. Grease a 12 pan muffin tin and heat in oven for 2 minutes.
2. Combine all ingredients in blender container. Blead just until smooth.
3. pour into to hot muffin pan and bake for 25 minutes.