Lightly beat the eggs in a deep dish,using a fork or whisk.. Dip each chop in the egg,coating both sides and letting the excess flow back into the plate as you pull the chop away.. Turn the meat in the bread crumbs as follows:Press the chop firmly against the crumbs,using the palm of your hand.Tap […]

MIX THE CHILI POWDER,CUMIN,HOT PAPRIKA,OREGANO,SALT AND PEPPER TOGETHER WITH THE BOILING WATER,AND STIR TO MAKE A CHILI PASTE. STIR IN TH KETCHUP AND PEPPER SAUCE.SET ASIDE TO COOL SLIGHTLY.PLACE THE EGGS IN A LARGE BOWL,AND STIR IN THE CHILI PASTE.MIX WELL. CUT THE TAPERED JOINT FROM THE WINGS,AND RESERVE FOR STOCK OR ANOTHER USE.PUT THE […]

SAUCE 2 tb Oil 1/2 c Chopped onion 1 Clove garlic, minced 2 ts Chili powder 2/3 c Tomato sauce 1/2 c Chicken broth 1 ts Cumin 1/4 ts Salt, if desired 8 Corn tortillas Oil, extra cheese Avocado for garnish In a bowl, combine the turkey, green onion, cheese, chilies and sour cream or […]

3-6 ea large cloves garlic; chopped 2-3 ea magnolia leaves; minced *Or chuck roast coarse chopped (lose the **Santa Fe variety works here Brown the meat, work in the spices, onions, and peppers. Simmer about 30 minutes or until it looks good. Add tomato sauce, tomatoes, broth and simmer several hours until it looks good. […]

Yield: 1 cup Olives are often served as part of the Middle Eastern appetizer assortment called mezze or mazza that is brought to your table with your wine, ouzo, or arak. Anything can turn up as part of a mezze selection: octopus dressed in olive oil and lemon, chunks of feta cheese or salami on […]

Season and brown chicken in oil (lard, bacon drippings are traditional) over med-high heat. Add sausage to pot (cut in 1/4″ rounds) and saute with chicken. Remove both from pot. For brown jambalaya, either add heaping Tbsp brown sugar to hot oil and caramelize, make roux, or use Kitchen Bouquet. For red jambalaya, delete this. […]

1. Cut liver into serving pieces. 2. In skillet, brown liver quickly in oil on both sides. 3. Add remaining ingredients except rice; cover and simmer 45 minutes, or until iver is tender. 4. Uncover and allow sauce to thicken, if necessary. 5. Serve over mounds of hot rice.

Soften mushrooms in warm water for 20 minutes. Place the Fontina cheese in a bowl, cover with the milk and soak for several hours in the refrigerator. Melt half the butter in a saucepan and saute the onion over low heat until transparent. Add the mushrooms and cook until soft. Next add the rice and […]

In double boiler over low heat, melt cheeses. When cheese melts, stir in cream gradually, stirring constantly. Add remaining ingredients. Stir to blend flavors. More cream may be necessary; if so, add only little bit at a time–a little goes a long way. Serve warm in chafing dish, etc. Yield: abt. 2 cups.

1. In large saucepan, heat milk until almost simmering. 2. Stir in cornmeal until smooth. 3. Stir in shrimp, bell pepper, parsley, onion, shortening, and pepper sauce. 4. Bring to a boil over medium heat; cook, stirring constantly, 1 minute longer. 5. Remove from heat and cool slightly. 6. Stir egg yolks into cornmeal mixture. […]