Oven Barbecued Chicken

Ingredients:
2 Tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 cup ketchup
1 cup water
2 Tablespoons Worcestershire sauce
2 Tablespoons brown sugar
1/8 teaspoon pepper
1 chicken, cut into pieces
Salt, to taste

Procedure:
1. Preheat oven to 350 degrees.
2. Saute onion, celery, and green pepper in butter.
3. Add remaining ingredients except chicken, mixing well.
4. Bring mixture to a boil and remove from heat.
5. Arrange chicken pieces in a baking pan and salt to taste.
6. Cover with sauce and bake 1 hour.

Bean Soup

Ingredients:
1 pound dried navy beans
3/4 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped onion
1 can (8 ounces) tomato sauce
1 teaspoon salt
1 teaspoon pepper

Procedure:
1. Place beans in large pan and cover with water.
2. Cook on high temperature until beans are tender (about 1-1/2 hours).
3. Check water level frequently.
4. Add remaining ingredients.
5. Simmer 30 to 40 minutes.

Serves eight people.

Sausage and Peppers Pasta

Ingredients:
1 pound mild Italian sausage
4 Tablespoons olive oil
2 onions, sliced
1 green bell pepper, cut into julienne strips
1 red bell pepper, cut into julienne strips
3/4 teaspoon salt
2 cloves garlic, minced
8 ounces linguine, cooked to package directions
Salt and Pepper to taste

Procedure:
1. Cut sausage into chunks and brown in a large frying pan over medium-high heat.
2. Remove with a slotted spoon and drain on paper towels.
3. Add oil to pan.
4. Reduce heat to medium, add onions and saute until golden.
5. Add pepper strips and salt and cook until softened.
6. Stir in garlic and add sausage and cook for 2 minutes.
7. Add drained pasta to sausage mixture and toss to combine.
8. Add salt and pepper.

Serves four people.

Garlic Artichoke Dip

Ingredients:
1 can artichoke hearts, drained, chopped
8 ounces cream cheese, softened
1/4 teaspoon Worcestershire sauce
1 cup grated Parmesan cheese
1 cup mayonnaise
1/2 teaspoon garlic powder

Procedure:
1. Combine the artichoke hearts, cream cheese, Worcestershire sauce, Parmesan cheese, mayonnaise and garlic powder in a bowl and mix well.
2. Spoon into a greased baking dish.
4. Bake at 350 degrees for 25 to 30 minutes or until bubbly.
5. Serve with melba toast.

Serves ten people.

Peanut Butter Bars

Something to keep you company while watching the UFC 104 live stream.

Ingredients:
4 cups Special K cereal
1 cup sugar
1 cup light corn syrup
1-1/2 cups peanut butter
12 ounces semi-sweet chocolate chips, melted

Procedure:
1. Butter an 11x15-inch pan, and spread with cereal.
2. In a saucepan, combine sugar and corn syrup; bring to a boil.
3. Remove from heat and stir in peanut butter.
4. Pour over cereal and mix.
5. Spread melted chocolate on top.
6. Chill two hours and cut into squares.

Makes twenty four pieces.

Herbed Butter Corn

Something to eat while you watch the UFC 104 live stream.

Ingredients:
2 Tablespoons butter
2 cups fresh corn, cut from about 3 ears
2 Tablespoons fresh finely shredded basil
1/2 cup chopped green onions
Salt and pepper to taste

Procedure:
1. In a medium skillet, heat the butter over medium high heat until the foam subsides.
2. Saute the corn for approximately 4 minutes. The corn will be partially browned.
3. Place corn in a serving bowl and add basil, green onions, salt and pepper. This can be served warm or cold.

Serves four people.

Bacon Shrimp Corn Bread

Ingredients:
3 thick slices bacon
4 eggs
1/4 cup milk
1/2 cup (1 stick) butter, melted, cooled
1 (6-ounce) package corn bread mix
6 dashes of hot sauce
1 medium onion, chopped
1 (10-ounce) package frozen chopped broccoli or spinach, thawed, drained
1 pound shrimp, cooked, peeled, deveined, coarsely chopped
2 cups shredded Cheddar cheese
Garnish: Chopped fresh parsley

Procedure:
1. Cook the bacon in a 10-inch cast-iron skillet until crisp.
2. Remove the bacon to paper towels to drain.
3. Crumble the bacon.
4. Drain the skillet, reserving 1 Tablespoon bacon drippings.
5. Wipe the skillet clean with a paper towel.
6. Return the reserved bacon drippings to the skillet.
7. Place the skillet in a 375-degree oven.
8. Beat the eggs in a large bowl.
9. Add the milk, butter, corn bread mix and hot sauce and mix well.
10. Stir in the onion, broccoli, shrimp and 1-1/2 cups of the cheese.
11. Pour into the hot skillet.
12. Sprinkle with the remaining 1/2 cup cheese.
13. Bake at 375 degrees for 30 to 35 minutes or until golden brown.
14. Sprinkle with the crumbled bacon.
15. Garnish with chopped fresh parsley.

Serves eight people.

Crispy Cornmeal Snack

Ingredients:
1 cup cornmeal
1/2 cup flour
2-1/2 teaspoons baking powder
1 small onion, finely chopped
1 egg
1/2 cup milk
1/2 teaspoon salt

Procedure:
1. Mix all ingredients.
2. Cook in hot cooking oil until golden brown on one side, then fry the other side.
3. Then turn and cook until brown on other side.

Makes twenty pieces.

Apple Custard Pie

Ingredients:
CRUST:
1-3/4 cups all-purpose flour, sifted
1/4 cup granulated sugar
1 teaspoon cinnamon
2/3 cup butter
1/4 cup water

FILLING:
1 egg
1-1/2 cups sour cream
1 cup granulated sugar
1/4 cup all-purpose flour
2 teaspoons vanilla extract
1/2 teaspoon salt
2-1/2 pounds Macintosh apples, pared, quartered, cored and sliced

TOPPING:
1/2 cup butter, room temperature
1/2 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup brown sugar, firmly packed
3 teaspoons cinnamon
1 cup walnuts, coarsely chopped

Procedure:
CRUST:
1. In a large bowl, combine flour, sugar and cinnamon.
2. Cut in butter with a pastry blender until mixture has the consistency of coarse meal.
3. Sprinkle in just enough water to moisten dough.
4. May add additional water if necessary to form ball.
5. Preheat over to 450 degrees.
6. Roll out dough on a lightly floured surface to a 12-inch diameter circle.
7. Fit into a 10-inch pie plate.
8. Fold under overhanging pastry flush with rim.
9. Flute to make a stand-up edge.
10. Chill until ready to fill.

FILLING:
1. In a large mixing bowl, beat egg slightly.
2. Stir in sour cream, sugar, flour, vanilla and salt until mixture is smooth.
3. Add sliced apples, stirring gently just to coat apples.
4. Spoon filling into shell.
5. Bake at 450 degrees for 10 minutes, lower heat to 350 degrees and bake 35 minutes longer.
6. While pie bakes, prepare topping.

TOPPING:
1. In a small bowl, combine butter, flour, sugar, brown sugar, cinnamon, and walnuts and blend well.
2. Remove pie from oven and sprinkle topping evenly over filling.
3. Return to oven.
4. Bake for 15 minutes longer or until topping is lightly browned.
5. Cool pie on wire rack.

Serves eight people.

Steak Provencal

Ingredients:
2 red bell peppers, sliced
3 yellow bell peppers sliced (2 seeded, 1 with seeds)
2 green bell peppers, sliced
2 jalapeno peppers, diced
8 mushrooms, sliced
1 Tablespoon diced garlic
3 medium onions, chopped
1/4 cup butter
1/4 cup olive oil
4 tomatoes, peeled, seeded and chopped
1/2 cup white wine
8 ounces tomato puree
1/2 teaspoon bouquet garni
4 steaks, individual fillets or strip steaks

Procedure:
1. Combine peppers, jalapenos, mushrooms, garlic and onions in a large skillet and saute in butter and oil until almost tender.
2. Add tomatoes, wine, tomato puree and bouquet garni to vegetables and simmer 10 minutes.
3. Broil or barbecue steaks.
4. Pour sauce over steaks and serve.

Serves four people.

Tomato Corn Soup

Ingredients:
1 medium onion, chopped
2 Tablespoons butter
1 Tablespoon flour
2 bay leaves
10 peppercorns
1 pound tomatoes
1 Tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1 scant tomato-can water
1 cup canned creamed corn
1/2 cup milk or cream
Croutons or parsley, for garnish

Procedure:
1. In saucepan, sauté onion in butter; add flour.
2. Mix in bay leaves and peppercorns.
3. Slowly cook 2 minutes, stirring constantly.
4. Add tomatoes, sugar, salt, pepper and water.
5. Simmer 20 minutes.
6. Add corn; cook 10 minutes longer.
7. Force through sieve until only corn skins, peppercorns and bay leaves are left in sieve.
8. Add milk to soup and heat.
9. Serve hot, topped with croutons or parsley.

Serves four people.

Eggs in Spinach

Ingredients:
1 package frozen chopped spinach
Nutmeg to taste
Pepper to taste
1 can cream of shrimp soup
2 Tablespoons milk
4 eggs

Procedure:
1. Cook spinach according to package directions.
2. Drain well.
3. Add nutmeg and pepper.
4. Blend 1/4 cup soup with milk.
5. Mix remaining soup with spinach.
6. Heat.
7. Place spinach mixture in four greased 1-cup individual baking dishes.
8. Break an egg into each dish. Spoon the soup-milk mixture over eggs.
9. Bake in a 350 degree oven for 15 to 20 minutes or until eggs are set.

Serves 4 people.

Cinnamon Pecan Bread

Ingredients:
1 cup sugar
1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 egg, slightly beaten
1/4 cup melted butter or margarine
1 medium banana, mashed
1-1/2 cups chopped peeled fresh fruit
1 cup chopped pecans

Procedure:
1. Combine the sugar, flour, baking soda, salt and cinnamon in a bowl.
2. Mix well.
3. Add the egg and butter, stirring just until moistened.
4. Fold in the banana, fresh fruit and pecans.
5. Spoon into two 5x9-inch loaf pans sprayed with nonstick cooking spray.
6. Bake at 350 degrees for 50 minutes or until the loaves test done.
7. Cool in the pans for 15 minutes.
8. Remove to a wire rack to cool completely.

Serves twenty-four people.

Chocolate Pecan Pie

Ingredients:
9-inch pie crust, unbaked
2 squares bitter chocolate
3 Tablespoons butter
1 cup light corn syrup
3/4 cup sugar
3 eggs, slightly beaten
1 teaspoon vanilla
1 cup coarsely chopped pecans
1/2 cup cream, whipped

Procedure:
1. Melt chocolate and butter over hot water.
2. Combine syrup and sugar in saucepan.
3. Bring to boil over high heat, stirring until sugar is dissolved.
4. Boil 2 minutes.
5. Add chocolate mixture.
6. Pour slowly over eggs, stirring constantly.
7. Add vanilla and nuts.
8. Stir to mix well.
9. Pour into unbaked pie shell.
10. Bake at 375 degrees for 45 to 50 minutes.
11. Cool.
12. Top with unsweetened whipped cream.

Serves eight people.

Parmesan Chicken

Ingredients:
2 cups dry bread crumbs
3/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1-1/2 teaspoons paprika
1-1/2 teaspoons garlic salt
1-1/2 teaspoons pepper
3/4 cup unsalted butter
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
12 boneless skinless chicken breasts

Procedure:
1. Line a 9x13-inch baking dish with foil.
2. Mix the bread crumbs, Parmesan cheese, parsley, paprika, garlic salt and pepper in a bowl.
3. Melt the butter in a saucepan.
4. Stir in the Worcestershire sauce and dry mustard.
5. Dip the chicken in the butter mixture.
6. Roll in the crumb mixture until coated.
7. Arrange in the prepared baking dish.
8. Pour the remaining butter mixture over the chicken.
9. Bake at 350 degrees for 50 to 60 minutes or until the chicken is cooked through.

Serves twelve people.