stuffed mushrooms

ingredients:

24 large fresh mushrooms, 1 1/2 to 2 inches in diameter

1/4 cup sliced green onions (2)

1 clove garlic, minced
2/3 cup fine dry bread crumbs
1/2 cup shredded cheddar or smoked Gouda cheese or crumbled blue cheese


rinse and drain mushrooms. remove stems; reserve caps. chop enough stems to make 1 cup

in a medium saucepan, cook the chopped stems, green onion, and garlic in butter until tender.

stir in bread crumbs and cheese.

spoon crumb mixture into mushroom caps.

arrange stuffed mushrooms in a 15x10x1-inch baking pan. bake in a 425º oven 8 to 10 minutes or until heated through.

navajo fry bread

ingredients-
1 cup unbleached flour

1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup waterVegetable oil for frying

Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.

Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. NOTE: You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.

Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter. NOTE: Don’t worry about it being round.

Heat the vegetable oil to about 350 degrees F. NOTE: You can check by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if t

hat bubbles. Your oil should be about 1-inch deep in a large skillet.

Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes.

Indian Fry Bread can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.

ingredients for tacos-
shredded lettuceshredded cheese
ground beef
refried beanssalsa
sour cream

top with your choice of the rest.

white-chocolate raspberry cheesecake bars

ingredients:
12 oreo cookies, finely crushed ( see video )
2 packages of cream cheese, softened

1 tspvanilla
2 eggs
1/2 cup sugar
3 0z. white chocolate separated
2 tbsp. butter, melted
1/4 cup of red raspberry preserves

heat oven to 350º. mix cookie crumbs and butter: press onto bottom of 8 or 9 inch square pan. melt 2 ounces of chocolate as directed on package.

beat cream cheese, sugar, and vanilla with mixer until blended.

add melted chocolate; mix well

add eggs, one at a time. mixing on low speed after each just until blended

pour over crust

bake 25- 28 minues, or until center is almost set

cool 5 min.

spread with preserves

melt remaining chocolate; drizzle over cheesecake.

cool cheesecake completely. refrigerate 4 hours.

mommy's meatballs

ingredients-

1lb ground beef1 egg
1/2 breadcrumbs
2 tsp ketchup
salt & pepper

2 tblsp oil

with your hands, mix all ingredients (except oil) in a large bowl.

with hands, roll about 1 tbls sized balls

in a large skillet, heat oil on medium-high

cook about 3-5 minutes on each side, or until cooked thoroughly

drain on paper

add to sauce and simmer for 3 minutes.

serve with you favorite pasta or with sauce on a sub.

oven fried pork chops

ingridients:

4 pork chops trimmed

1 medium egg

3 tablsp soy sauce

1 tablsp water

1/2 teasp garlic powder

1 cup bread-crumbs

preheat oven to 350º

beat the egg, soy sauce, water, & garlic together in a large bowl. place bread-crumbs in a separate large bowl.

dip the pork chops into the egg mixture, then into bread-crumbs, coating evenly on each side.

arrange in a single layer on prepared pan and bake for 30 minutes. turn and bake for another 20 minutes, until the chops are tender and no longer pink

hush puppies and home made sloppy joes (2)

hush puppies

ingredients:

i cup corn meal

1/4 cup all purpose flour

2

teaspoons sugar

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 beaten egg

1/2 butter milk or sour milk

1/4 cup slice green onions

shortening or cooking oil for deep fat frying

in a medium bowl combine cornmeal, flour, sugar, baking powder, baking soda, and salt. make a well in center of flour mixture, set aside.

in another bowl combine egg, buttermilk, and green onions add egg mixture all at once to flour mixture. stir just until moistened (batter should be lumpy).

drop batter tablespoon into deep, hot fat. fry about 3 minutes or until golden brown

turning once. drain on paper towels. serve warm

sloppy joes

1 tsp. oil

1 small onion chopped

1/2 green pepper, chopped

1 lb. of hamburger or ground turkey

1 cup tomato sauce

1/2 cup of water

1 teaspoon salt

1/4 teaspoon pepper

hamburger buns

heat oil in heavy skillet. add onion and green pepper and cook until soft. add hamburger and continue cooking until pink color of meat is gone. stir once in a while.

add tomato sauce, water, salt and pepper and cook slowly about 15 minutes.

serve a generous spoonful of meat mixture on bread.

homemade refrigerator pickles

ingredients:

i cup distilled vinegar

1 tablespoon of salt

2 cups white sugar

6 cups sliced cucumbers

1 cup sliced onion

1 cup sliced green bell pepper

1 teaspoon dill weed

1 1/2 cup water

in a medium saucepan over medium heat, bring vinegar, salt, water, and sugar to a boil. boil until sugar is dissolved, about 10 minutes

place cucumbers, onions, and bell pepper in a large bowl. pour the vinegar mixture over the vegetables. add dill weed

transfer to sterile containers and store in the refrigerator.