GREEN DIP

1Bunch Cilanto, washed and chopped
1/4 Cup Canned Jalapenos, add a little juice
2 Packs Ranch Dip Mix
1/2 Cup Buttermilk

3 Cloves Garlic, minced
1 Cup Tomatillo Green Sauce (salsa verde)
2 Cups Sour Cream
2 Cups Mayonnaise

In a blender, add the cilantro, jalapenos, ranch dip mix, buttermilk, garlic and the salsa verde. Blend. Then add the mayo and sour cream and blend again. Ref.

COKE WINGS

1 Cup Brown Sugar
12 oz. Coke-Cola
1 Onion
2 Teaspoons Garlic Powder 

2 Tablespoons Soy Sauce
3 Lbs. Chicken Wings
Salt and Pepper to taste

In a medium bowl dice the onion and then combine with the brown sugar, cola, garlic powder and soy sauce. Mix ings. until well combined. Layer chicken wings in a large casserole dish and cover with the sauce. Bake for 11/2 hours on 350 or until done.

OLIVE AND WALNUT SPREAD

2 (8) oz. Packs of Cream Cheese  
1/4 Cup Milk
1/2 Cup Chopped Walnuts
1 Can Chopped Black Olives or sliced

1/8 to 1/4 Teaspoon Garlic Salt

In a medium bowl mix the cheese and milk together until creamy. Add the other ings. and beat again. Serve on crackers or celery or with potato chips.

BOURSIN CHEESE DIP

8 oz. Plain Whipped Cream Cheese or Regular Cream Cheese, softened
1/4 Teaspoon Salt
1/5 Teaspoon Garlic Powder
1/2 Teaspoon Chopped Chives
1/2 Teaspoon of Dried Marjoram, crushed or can use less
1 Tablespoon Chopped Parsley
1/2 Teaspoon Dried Thyme, crushed
1/8 Teaspoon Ground Pepper

In a large bowl beat the cream cheese and other ings. Beat until all of this is well blended. Ref. 12-24 hours. Serve on crackers or on celery.

BLACK FOREST DELIGHT DESSERT

11/2 Cups Graham Cracker Crumbs
1/4 Cup Sugar
1/3 Cup Melted Butter or Marg.
1 Can Cherry Pie Filling
1 (8)oz. Cream Cheese
1/4 Cup Sugar
2 Tablespoons Milk
1 (8)oz. Cool Whip
2 Small Boxes Instant Chocolate Pudding
31/2 Cups Cold Milk
1 Chocolate Hershey Bar, grated
1 Cup Chopped Pecans


In a medium bowl combine the cracker crumbs and the 1/4 Cup sugar. Press into a 13 x 9 pan. Bake for 15 minutes on 350. Cool. Beat the cream cheese with the 2 tablespoons milk and the 1/4 cup sugar until smooth. Fold in 1/2 of the cool whip. Spread over the crust. Spread the cherry pie filling over this. Prepare the pudding using the 31/2 cups milk. Beat well and spread over the pie filling. Top with the rest of the cool whip.  Can garnish with a grated choc. bar and pecans if you like.

MINER'S STEW

1 Lb. Ground Chuck
8 Potatoes, peeled and sliced
1 Medium Onion, sliced
8 oz. Can Tomato Sauce
1 Tomato Can of Water
Salt and Pepper

Cook the ground chuck and drain. In a sprayed casserole dish layer a layer of beef, the potatoes and then the onions. Set aside. In a bowl mix the tomato sauce witht the can of water. Stir and then pour over the mixture. Salt and pepper. Bake uncovered on 350 for 11/2 hours or until potatoes are tender. Do not overcookor potatoes will be tough.

PEACH DIP

2 (8)oz. Cream Cheese, softened
4oz. Diced Green Chilies
2/3 Cup Peach Jam
8 oz. Shredded Cheddar Cheese

Blend cream cheese with the jam together until smooth. Add the chilies. Spread in a shallow serving dish and the add the cheddar cheese on top. Cover and reg. until chilled.

FRUIT CHEESE BALL

2 (8)oz. Packs Cream Cheese, softened
31/2 oz. Box Instant Vanilla Pudding
15oz. Can Fruit Cocktail, drained
1 or 2 Small Bags Chopped Pecans

In a medium bowl cut or chop up the fruit cocktail into small pieces. Mix cream cheese and pudding and fruit cocktail together. Form into a ball and roll in chopped pecans. Put in plastic wrap and put in ref. to chill over night. Keep ref.

EASY BUTTERSCOTCH STICKY BUNS

14 Frozen Dinner Rolls
6 Tablespoons Cook and Serve Butterscotch Pudding Mix

Mix Together:

1 Stick Melted Butter or Marg.
2 Teaspoons Cinnamon
1/2 Cup Brown Sugar
1/2 Cup Chopped Pecans
Place the 14 frozen rolls in a buttered bunt pan. Sprinkle the rolls with the butterscotch pudding. Then sprinkle the butter and cinn. mixture over the rolls. Cover with alum. foil and let rise overnight. Do not put in the ref. Let sit out. The next moring bake at 350 for 25 minutes. Remove from oven and invert on a round plate. If you want you can also make these in a 13 x 9 sprayed pan. If doing this then use 20 frozen rolls. Use the same mixture. Serve hot.

SPRITE CHICKEN

This chicken is so tender you can cut it with a fork.

1/2 Cup Soy Sauce  
1/2 Cup Canola Or Veg. Oil
1 Cup Sprite

1/2 Teaspoon Horseradish
1/2 Teaspoon Garlic Powder or Salt
6 Chicken Breasts or 10 Chicken Tenders
Mix the first 5 ings. together in a gallon ziplock bag. Add the chicken and marinate in the ref. for 2-8 hours. Bake or grill until done. In oven on 350 for 30 minutes or until done. Do not over bake.

TOFFEE DIP

1 (8 oz) Pack Cream Cheese, softened
1/2 Cup Brown Sugar
1/4 Cup Bit O Brickle (toffee bits)

Mix the cream cheese and brown sugar together until smooth. Then stir in the toffee bits. Serve this with fruit. Very good and easy. Keep in ref.

RITZ CRACKER CRUSTED CHICKEN LEGS

1 Pack Chicken Legs, washed
1 Sleeve Ritz Crackers, crushed fine
Seasoned Salt
Sweet Milk

Crush the ritz crackers until they are fine. Spread these out on a plate. Wash chicken and pat dry. In a medium bowl pour some sweet milk in it. Dip the chicken legs in the milk and then salt them very lightly. Then roll them in the ritz crackers and bake on 325 for 30 minutes or until done.

PEACH AND STRAWBERRY FRUIT DIP

2 Cups Fresh Strawberries or Peaches
1 Tablespoon Honey
1/2 Cup Vanilla Yogurt
1/4 Teaspoon Almond Extract
1/2 Teaspoon Vanilla Extract
1(8)oz. Mascarpone Cheese, softened
More Strawberries, Peaches, Melon, Apples, Grapes for dipping
In a blender or food processer pluse the 2 cups of fruit and honey until coarsley chopped. Add the yogurt and extracts. Pluse until the right consistency. Stir in the mascarpone cheese. Chill. Serve with fresh fruits or melons.

DOWN CAME THE "CEILING FANS"

It was looking bad outside and the weather was giving a storm brewing. Crack goes the lighting. As one of our friends was in the kitchen down in Alb. she began hearing the sounds of the storm approching outside. All at once there was a loud bang. Then next thing she knew she was on the floor and her ceiling was on top of her. She did not know what had happened.
She began calling for her husband who was in the bedroom wanting help. He was lieing on the bed when he heard the loud sound. The ceiling fan in the room came down and landed on the bed. It did not hit him or kill him. All of the ceiling was laying on the bed. He did not know what in the world had happened.
He began calling for his wife. So amist all the rubble he made it to the kitchen to check on her. They were both save thanks to God.
What had happened was lighting had hit the roof of their house. As the ceiling was sheetrock, I don't know if it was nailed in or screwed in but when the lighting hit the top of the house it made all of the screws or nails to come loose from the sheetrock and all of it fell.
I have never heard anything like this. But it did happen. You would think that nails or screws that was deep in the wood would hold anything and as I have hung plenty of sheetrock myself I know how hard it is to nail or screw it in. It must have burned the nails or screws into.
As most of us have ceiling fans in the bedrooms about our beds I am sure thinking about getting rid of mine after this happened. They have just got all of the mess cleaned back up. They had to move out of their house for so many months until it was all fixed back over. Just like rebuilding a home. Had to put on a new roof and fix all the walls and ceilings. I don't know if the cabinets fell or not.
With the weather changing so much, even here in the mountains, we have saw a big change in the weather pattern. It makes you afraid because you do not know what is going to happen next.
Last summer we had hail bigger than golf ball size. We have had tornadoes when there has never been anything like this close around. I am so glad the Lord spared our friends lives.

SOUR CREAM APPLE SQUARES

2 Cups Flour
2 Cups Packed Brown Sugar
1/2 Cup Butter, softened
1 Cup Toasted Chopped Pecans
11/2 Teaspoon Ground Cinnamon
1/4  Teaspoon GroundNutmeg
1/4 Teaspoon Ground Cardamon
1 Cup Sour Cream
1 Teaspoon Vanilla Extract
1 Large Egg
2 Granny Smith Apples, peeled and chopped
Preheat the oven to 350. Mix the flour and brown sugar in a bowl. Drop in the butter and mix with a hand mixter until this is crumbly. Stir in the chopped nuts. Remove 2 3/4 cup of this and press into the bottom of a 9 x 13 glass baking dish. To the remainder of the crumbs add the cinn, cardamon and mix well. Add the egg, vanilla and sour cream. Beat well. Stir in the apples. Pour over the crust.  Bake 25 to 30 minutes. Let cool and cut into squares. Serve with whipped cream.

CHOCOLATE LEMON CAKE

4 oz. Butter, or 1/2 Cup, at room tmep.
7 oz. Granulated Sugar
3 Eggs
1 Large Unwaxed Lemon Zest, finely grated, save juice
2 Cups Self-Rising Flour
1 Cup Plain Yogurt
6 oz. Semi-Sweet Chocolate, or 1 cup chopped into bits
1/2 Cup Chopped Walnuts
Topping:
31/2 Oz. Gruaulated Sugar
1 Large Lemon, juice only
Preheat the oven to 350. Spray a loaf pan. Sit aside. Cream together the butter and sugar until light and creamy. Beat in the eggs one at a time. Beat well after adding each egg. Remove 2 tablespoons and add to the chocolate bits and nuts. Sift the flour in a bowl with the lemon zest. Add to the creamed mixture along with the yogurt. Beat on high speed for 5 minutes. Fold in the choc. and nut mixture. Pour into the loaf pan. Bake for 60 minutes on 350. Let cool in pan for 10 minutes. Make the topping.
Place the topping ings. in a small saucepan and bring to a boil. Let boil until sugar is dissolved. Take cake out of pan and let this soak in all over the top of the cake. Let cool completly before cutting.

BUFFLO QUESAADILLAS

1 Rotisserie Chicken, shredded around 4 cups 

3/4 Cup Buffalo Wing Sauce
2 Cups Monterey Jack Cheese, shredded
1 Pack 6 inch Flour Tortillas
Blue Cheese Dressing
Combine the chicken and sauce and stir until evenly coated. Add the cheese and toss to combine. Evenly divide chicken mixture on 6 tortillas, top with six more tortillas. Spray a skillet with cook spray and cook tortillas, one at a time around 4 minutes on each side or until cheese is melted. Turn with a large spatula. Cut into quarters and serve with blue cheese dressing.

UNDSTUFFED CABBAGE

1 Lb. Ground Chuck
1 Large Onion, chopped
1 Large Green Pepper, chopped
1 Small Head of Cabbage, chopped

1 (10) oz. Can Diced Tomatoes with green chilies
1 Can Beef Broth
1(8)oz. Tomato Sauce
1 Cup Uncle Ben's Brown Rice
2 Cups Water
1 Cup Shredded Cheddar Cheese

In a large kettle cook the beef and drain and then add the onion and green pepper. Cook until soft. Don't let burn. Can add the water with this. Then stir in the cabbage, tomatoes, broth, water if not added, rice and tomato sauce. Bring to a boil and then reduce heat, cover and let cook for 25 minutes or until rice is cooked. (I like to cook my rice first then add it in). Stir ever now and then. Remove from heat and sprinkle with the cheese, just add what ever amount you like. Let sit until cheese is melted.

HOW TO USE RICE FOR FRYING

When making stir fry or any hot rice dish always using rice, make sure to cook it the day before and let it be good and cold before adding it to any type of Chinese dish. If making fried rice make sure it is cold so the rice will flake and not be googy and sticky when adding it to hot oil.

Sesame oil is always the best to use when making Chinese dishes. But be sure to always just use a little as it goes a very long way.

LETTUCE AND PASTA SALAD

1 (10-12 ounce) Colored Rotini, cooked and drained
1 Lb. Bacon, cooked and crumbled
1 Cup Mayonnaise
1/4 Cup Lemon Juice
2 Teaspoons Sugar
1 Large Tomato, seeded and chopped
1/2 Cup Green Onion, sliced
2 Teaspoons Chicken Flavored Instant Bouillon
4 Cups Iceburg Lettuce, thinly sliced
Fresh Ground Black Pepper

Combine the mayo, lemon juice, sugar and bouillon to make a dressing.
In a medium bowl combine all the other ings. but the lettuce. Put it in last. Drizzle the dressing over top of salad.

BAKED POTATO SALAD

3-4 Large Baking Potatoes, cooled and then diced
1 Cup Sour Cream
1/2 Cup Mayonnaise
8 Slices Cooked Bacon, crumbled or Bacon Bits
6 Oz. Shredded Cheddar Cheese, divided
3 Green Onions, sliced
1/2 Teaspoon Black Pepper
1 /2 Teaspoon Celery Salt or Seasoning Salt
1/2 Teaspoon Garlic Powder
In a medium bowl add the potatoes then all the other ings. and stir gently. Put in a serving dish and then top with the sliced onions and remaining cheddar cheese and bacon.

CORN AND POTATO CHOWDER

3 Cups Corn, frozen or canned(drained)
2 Cups Potatoes, Diced, Red ones are great for this
2 Tablespoons Butter or Marg.
1/4 Cup Onion, diced
1/2 Teaspoon Salt
1/8 Teaspoon Black Pepper
1 1/2 Cups Warm Water or chicken broth
2 Cups Warm Milk
2 Tablespoons flour, mixed with 3 tablespoons cold water
1 Bag Cheddar Cheese
1 Cup Cooked Ham, if you like
6 Sliced Bacon, fried and crumbled if you like
In a large pot combine all the ings. except the flour and flour water. Cook on medium untill the potatoes are fork tender. Add the milk and flour water stirring well. Bring to a boil, turn down and let cook for around 10 minutes or until thick. Serve in bowls with cheddar cheese on top.

SALMON PATTIES WITH DIPPING SAUCE

1 (14 3/4 ounce) Canned Salmon
1/4 Cup Onion, minced
1/4 Cup Cornmeal
1/4 Cup Flour
1 Egg
3 Tablespoons Mayonnaise
1/2 Teaspoon Garlic Powder
Salt and Pepper
Oil for frying

Drain the salmon and flake with a fork. Add all the ings. except the oil. Mix good and form into patties. In a medium skillet heat the oil and add the patties. Fry on medium until golden brown. Turn over one time. Use with dipping sauce.

Dippng Sauce:
1 or 1/2 cup Mayo
1 Teaspoon Prepared Mustard

Mix these together and use as a dip with the salmon. Can add more mayo or mustard to your liking.

BOBBIE B. MACARONI AND TOMATOES

1/2 Box Macaroni
1 Small Can Tomato Sauce
1 Can Diced Petite Tomatoes
Salt and Pepper
Sugar, if you do not like them with salt and pepper

Cook macaroni but do not over cook and let them get mushy. Drain. Add the tomato sauce and the tomatoes. Add the salt and pepper to your taste or add sugar and not salt or pepper. Serve warm or cold. I like mine cold.

CREAM CHEESE CHERRY PIE

1 (8)oz. Pack Cream Cheese, softened
1 (14)oz. Can Sweetened Condensed Milk

2 Tablespoons Fresh Lemon Juice
1 Teaspoon Vanilla Extract
1 (21)oz. Can Cherry Pie Filling, chilled
1 (9)oz. Graham Pie Shell or Nella Wafer Pie Shell

In a medium bowl cream the cream cheese until light and fluffy. Slowly add the condensed milk. Mix good. Stir in the lemon juice and the vanilla and then add the canned pie filling last. Mix good and pour into the shell. Put in the ref. for 2 hours or overnight for flavors to combine. Keep ref.

BACON TENDERLOIN

12 Slices Pork Tendrloins
6 Slices Bacon
1(3)oz. Box Shake&Bake

Tenderlize the meat into 3" squares. Put these in the the Shake and Bake. Spray a glass dish and lay these in the dish. Put the bacon slices on top of this and bake on 350 for 30 minutes. Do not overcook.

PIMIENTO MASHED POTATOES

8 Servings, Instant Mashed Potatoes, made up according to box directions
1(16)oz. Box Cream Cheese, softened
1 (4)oz. Jar Pimientos, chopped and drained
1/2 Teaspoon Garlic Salt or more to your liking

Make up the potatoes according to box directions. Whip the softened cream cheese into the potatoes. Season with the garlic salt. Stir in the pimientoes. Pour into a sprayed glass dish. Put in the oven on 350 for 30 minutes covered.

PEACHY JELLO SALAD

2 (3 ounce) Boxes Peach Jell-O
1 (5)oz. Box Cook and Serve Vanilla Pudding 
3 Cups Water
2 Cups Miniature Marshmallows
31/2 Cups Canned Sliced Peaches with juice

In a medium saucepan pour the water on the jello and the pudding. Mix well. On medium heat let this come to a boil. Take off burner and add the marshmallows and wisk until they are melted. Stir in the peaches with the juice. Wisk again. Pour into a bowl and put in ref. Let chill for 4 hours before serving.

DILL PICKLE AND COTTAGE CHEESE SALAD

1 (24 ounce) Carton Small  Curd Cottage Cheese

1 Cup Dill Pickle Slices, cut into bite size pieces
2 Cups Grape Tomatoes, cut in half
3/4 Teaspoon Galic Salt
In a medium bowl mix all of this together and chill for 2 hours. Keep ref.

STRAWBERRY BREAD

3 Cups  Self-Rising Flour
1 Teaspoon Cinnamon
2 Cups Sugar
4 Eggs
11/4 Cup Oil
2 (10)oz. Boxes Frozen Strawberries
In a medium bowl mix the first 5 ings. and then set aside. Mix together the eggs, oil and strawberries. Combine with the dry ings. and mix well. Pour into a sprayed bunt pan or 2 loaf pans. Bake on 350 for 45-60 minutes.
Can use a powdered sugar glace on top of this.

HOT MUSTARD AND BACON SLAW

1/2 Head Cabbage,shredded
2 Slices Bacon
1 Egg, beaten
2 Tablespoons Sugar
2 Tablespoons Vinegar
2 slices bacon
3 Teaspoons Prepared Mustard

Shred the cabbage and then cut the bacon into small pieces and fry until crisp. Beat the egg and then add the sugar, vinegar and mustard. Stir well. Add the egg mixture to the bacon and cook for 1 minute. Take this and pour over the cabbage. Stir good. Serve hot.

ITALIAN CHICKEN AND POTATOES

2 Lbs. Boneless and Skinless Chicken Breasts, cut into bite size pieces

1 Lb. Italian Sausage, cut into 1 inch pieces
4 Medium Potatoes, with hulls cut into bite size pieces
1 Or More Red Bell Pepper, cut into bite size pieces
1 Or More Green Bell Pepper, cut into bite size pieces
2 Onions, chopped into bite sized pieces
1/4 Cup Garlic Flavored Red Wine Vinegar
2 Teaspoons Italian Seasoning
13 3/4 oz. Chicken Broth

In a large sprayed glass pan pour the potatoes and chicken and sausage. Bake on 350 for 20 minutes. Then stir in the peppers and onions. In a small bowl combine the vinegar and italian seasoning and chicken broth. Pour over the chicken and vegs. Cover and let bake 30 minutes or until the chicken is done. Stir ever now and then. You can take the broth and pour over the mixture when done or can put in a small saucepan and stir in some cornstarch and make a gravy with it. You can also just add some garlic powder to the red wine vinegar and let sit a few minutes if you do not have garlic flavored.