INCREDIBLE CORNBREAD STUFFING

1 1/2 ounces softened butter
2 cups chopped onions
1 cup chopped celery
2 tablespoons chopped garlic
1 teaspoon black pepper
1/2 teaspoon rubbed sage
12 ounces crouton bread cut into 1 x 2-inch pieces
2 1/2 cups cold chicken or turkey stock
1 skillet Bandera Cornbread

Heat butter on medium heat until melted. Add onions, celery and
garlic and cook for 2 minutes. Add black pepper and sage. Continue
to cook until vegetables are tender. Remove from heat and allow to
cook thoroughly.

Mix together cooled/sauteed vegetables with cornbread and crouton
bread. Add stock. Carefully mix until combined. Add to a buttered
baking dish. Dot with softened butter. Cover with foil. Bake for
approximately 10 minutes at 350 degrees F until hot. Remove foil and
bake for an additional 5 minutes.

Apple Plenty Cake

3 eggs

1-1/2 cups salad oil

2 cups sugar

3 cups flour

1 tsp. salt

1 tsp. baking soda

4 cups chopped, peeled apples, 4 to 5

1 cup Ready Black walnuts

2 tsps. vanilla extract

Mix eggs, oil and sugar; blend well. Sift flour, salt and baking soda together; add to egg mixture. Add apples, Black Walnuts and vanilla. Pour batter into greased tube or bundt pan. Bake at 350 degrees for 1 hour.

Glaze:

1 cup brown sugar

1/4 cup milk

1/2 cup margarine

In saucepan, combine brown sugar, milk and margarine. Cook 2 1/2 minutes after mixture comes to a boil. While cake is still hot, pour glaze over cake in pan. Cool cake completely before removing from pan. Makes 18 servings.

Chicken Breasts with Mushroom Sauce
 
INGREDIENTS:
8 whole chickens breasts, skinned and boned
  Sauterne wine
  Margarine or butter
2 (10-3/4 ounce) cans cream of mushroom soup
1/4 cup sherry
1 cup sour cream
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
10 large fresh mushrooms, sliced

TO PREPARE:

Simmer chicken breasts in 1/2 inch of sauterne wine for 1 hour. 

Drain breasts and brown in margarine or butter. 

Mix mushroom soup, sherry, sour cream, salt, pepper and garlic powder for sauce. 

Heat.  Put breasts in 9 x 13 pyrex dish and cover with sauce. 

Sauté sliced mushrooms in butter and place on top of breasts and sauce. 

Heat at 350 degrees until bubbly.
Note: May be made a day ahead.  Great served with wild rice.
SERVINGS:  8

Pumpkin Pie Coffee Creamer Mix

4 tsp ground cinnamon
2 tsp ground ginger
2 tsp ground nutmeg
1 tsp ground cloves
1 tsp allspice
1 cup non-dairy creamer

Combine ingredients and store in an airtight container. Use 1-2 tsp per cup
of coffee.

Famous Recipes

Mixed Field Greens with Toasted Walnuts and a Honey Apple Vinaigrette

Nuts:

1/4 cup Black walnuts

Coarse Salt

Pepper

Toast the Black Walnuts in a nonstick skillet over a low flame sprinkled with salt and pepper. Serve warm on salad.

Dressing:

1/4 cup red wine vinegar

1/2 cup olive oil

1/4 cup applesauce

Honey

Salt and Pepper to taste

Mix all and add only enough honey to bind the dressing.

Assemble salad and garnish with fresh apple slices.

Chicken Quesadillas

1 deli-roasted whole chicken, deboned and shredded

8 ounces Monterey Jack or cheddar cheese (or a combination of both), shredded

1/2 cup chopped red onion

4 green onions, chopped

2 ripe tomatoes, seeded and chopped

1/2 cup fresh cilantro leaves, packed

1 to 2 fresh jalapeno peppers, seeded, de-ribbed and chopped

Juice of 1 fresh lime

Salt and freshly ground black pepper to taste

8 (10-inch) flour or whole wheat tortillas

Softened butter

Sour cream for accompaniment

Commercial salsa for accompaniment (or Pico de Gallo)

In a bowl combine the deboned and shredded chicken, cheese(s), red onion, green onion, tomatoes, cilantro, jalapeno peppers and fresh lime. Season to taste with salt and pepper.

To assemble and cook a quesadilla, spread or brush the softened butter on one side of two tortillas. Place one tortilla butter-side down in a medium-heated 10-inch or larger skillet. Spread 1/4 of the chicken mixture on top of the tortilla and top with the remaining tortilla, butter-side up. Cook until the bottom tortilla is nice and golden brown, using a pancake turner, carefully turn the quesadilla over and cook until nicely golden brown. Repeat process 3 more times with remaining tortillas and chicken mixture.

To serve, cut each quesadilla into 8 wedges and serve with a dollop of sour cream and salsa on the side. Makes 4 main course servings or 32 appetizers.

Cream Cheese Muffins

Ingredients
Filling Ingredients:
4 oz (112 grm). cream cheese, softened
1/4 cup (60 ml) sugar
1/2 tsp (2 ml) grated lemon peel
1/8 tsp (1 ml) vanilla
1 egg
Batter Ingredients:
1 egg
3/4 cup (175 ml) milk
1/2 cup (125 ml) vegetable oil
2 cups (475 ml) flour
1/3 cup (80 ml) sugar
3 tsp (15 ml) baking powder
1/2 tsp (2 ml) salt
powdered sugar

Mix filling ingredients with mixer; set aside.
Preheat oven to 350 degrees (175 C.).
Oil bottoms only of medium muffin tins.
Beat eggs; stir in milk and oil; set aside.
Mix together flour, sugar, baking powder, and salt until well blended.
Pour liquids, all at once, into flour mixture; stir until moistened.
Fill muffin cups about 1/2 full.
Spoon 1 tsp (5 ml) filling onto batter.
Top with batter to 3/4 full.
Bake 30 to 35 minutes.
Don’t brown; should be light in color.
Roll hot muffins in powdered sugar

Smothered Round Steak

2 lb ground steak
2 tsp salt
1/2 tsp ground black pepper
1 tsp ground red pepper
1 tsp ground white pepper
1 x all purpose flour, dredging
1/2 cup vegetable oil
3 ea medium onions, chopped
2 ea bell peppers, chopped
1 ea celery rib, chopped
1 cup beef stock or water

Sauteed all the ingredients, then cooked with a little liquid over a low heat for a long time
Season the roast with one half of the salt and peppers. Dust with flour on all sides
Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the steak, and brown well on all sides
Remove the meat and pour off all but 1 tsp of the oil. Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water
Stir well and reduce the heat to the lowest possible point
Return the roast to the pot and cover with the remaining vegetables. Cover and let cook until the meat is very tender, about 1 hour and 15 minutes
Serve the meat in slices, with rice alongside and the gravy over all. When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly, let tenderness be your guide

Rustic Tortilla Soup

Corn tortilla chips, about 4 large handfuls or more
2 cups grated Cheddar cheese
1 cup cooked chicken meat, shredded
2 Roma tomatoes, coarsely chopped
1 ripe avocado, peeled and coarsely chopped
1 tablespoon olive oil
1/2 onion, sliced into thin rings
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 tablespoon ground red chili
2 cups chicken stock or canned low-sodium broth
2 limes, halved
2 green onions, green and white parts chopped
Fresh cilantro sprigs

Before cooking the soup, in each of 4 deep bowls placed a handful of
tortilla chips and 1/4 of each of the following ingredients in this
order: grated cheese, chicken, tomato and avocado.

Heat the olive oil in a large saucepan over medium heat. Add the
onion and cook until translucent. Add the garlic, cumin and chili,
and cook another two minutes. Pour in the chicken stock. When it is
boiling, squeeze in the juice from the limes.

Ladle the chicken broth and onions over the ingredients in each bowl.
Top with green onions and sprigs of fresh cilantro and serve
immediately, while passing additional chips on the side.

Baked Monster Eyes

1 lb. lean ground beef
2 T. taco seasoning
2 T. ice water
1/2 C. shredded Mexican cheese (or cheddar, Monterey jack, or Colby)
1 C. crushed tortilla chips
1 C. sour cream
32 black olive halves
taco sauce

1. Mix together the ground beef, taco seasoning, and ice water. Press
into 32 mini tart (or muffin) tins. Press firmly into the bottom and
up the sides of the pans.

2. Sprinkle the cheese and then the tortilla chips over the bottom
and sides of the beef mixture, gently pressing into the beef if
necessary to hold the mixture on the sides.

3. Spoon the sour cream into each meat cup. Top with a half olive,
cut side up. Fill the cavity in the olive with the taco sauce.

4. Bake at 375°F. for 10 minutes. Serve hot.