2 (3 oz.) Raspberry Jell-O
1-1/2 cups boiling water
2 (10 oz.) frozen raspberry packages in syrup, thawed & undrained
1 (15 1/4 oz) can crushed pineapple, undrained
1/2 cup chopped pecans
2 cups sour cream
Layer 1 (Raspberry mixture)
Dissolve Jell-O in boiling water; stir in raspberry, pineapple & chopped
pecans. Blend well.
Spoon 1 1/2 cups Jell-O mixture into a lightly oiled 8-cup mold. Chill until set.
Layer 2 (Sour cream, raspberry mixture)
Spread 1 cup of sour cream over raspberry layer 1.
Spoon half of remaining raspberry mixture over sour cream layer Chill until
set
Layer 3 (Sour cream, raspberry mixture)
Spread 1-cup sour cream over raspberry layer
Spoon remaining raspberry mixture over sour cream
Chill until firm, mold onto lettuce leaves.
Yield: 14 servings
Dry mix:
1 tbls. Salt
2-1/2 tsp. Basil
2 tsp dried parsley
2 tsp oregano
2 tsp. Thyme
1 1/2 tsp. Onion powder
1 1/2 tsp. Garlic powder
1 tsp. White pepper
3/4 tsp. Black pepper
3-4 lb. cut up chicken
28 oz. can tomatoes, crush in bowl with hands
2 tsp. Olive oil
1 c. chopped onions
1c/ chopped green pepper
1 c. fresh mushrooms
1 c. dry red wine
5-1/2 oz. can tomato paste
1/2 tsp. Minced garlic
2 c. chicken stock
1 c. onions, julienned
2 green peppers, julienned
1/4 c. chopped fresh garlic
3 tbls dark brown sugar
2 c. sliced mushrooms
Sprinkle 4 tbls dry mix on chicken, rub in with hands. Brown chicken in hot
oil, 8 –10 minutes. Add chopped veggies, cook until brown, stirring up
brown bits (5 minutes) Add wine. Cook 3-5 minutes. Add paste, cook 4 minutes.
Add 2 tbls dry mix, and cook 2 minutes. Stir in tomatoes and garlic, bring
to a boil. Add rest of mix, wine, and 1 c. stock. Stir in julienned onion
and green peppers, and garlic. Cook 4 minutes. Return chicken to pot, bring
to a boil. Cook 2 minutes. Stir in remaining stock. Cover. Simmer 7 minutes.
Stir in sugar. Simmer 5 minutes. Sauce should be a thick, rich and dark reddish-brown.
Serve over favorite pasta.
1 –lb. Pinto beans, soaked over night and drained
3-lbs pork roast- as lean as possible
7 c. water
1 tbls. Minced onions
2 cloves garlic, crushed
1 tbls. Salt
2 tbls. Chili powder
1 tbls cumin
1 tsp. Oregano
1- 4oz. can Ortega green chilis
Flour tortillas
Combine all into a crock-pot and cook on low overnight covered. Uncover and
cook on high until thick.
Remove meat from bones, cut into bite size pieces (or shred) Add back into pot.
Serve on flour tortillas as burritos.
2 tbls. Melted butter
2 tbls. All-purpose flour
1/2 tsp. Dry mustard
1/4 tsp. Paprika
1 c. milk
1/2 c. shredded sharp cheddar cheese
1 (2 oz.) jar dried beef, shredded
Toast Points or English Muffins
Combine butter, flour, mustard and paprika; cook over low heat, stirring constantly,
until smooth. Gradually add milk, cook, stirring constantly, until smooth and
thickened. Add cheese, stirring until melted. Stir in beef. Serve on toast
points.
Yield: 2 servings
2 lb. Veal cubes
3/4 c. flour with 1 tsp. Salt and 1/4 tsp. Pepper
1/4 c. oil
4 oz. can slice mushrooms, drained
2 small onions, thinly sliced
1 1/2 tsp sugar
1/2 tsp. Whole oregano
1 small clove garlic, minced
1-lb. 14 oz. can tomatoes
Roll veal in seasoned flour and fry in hot oil until well browned. Put into pot. Add all remaining ingredients. Stir well. Cover and cook on high for 1 hour, and then on low for 6 –8 hours. Serve over rice or Fettuccine noodles.
1/2 lb. Fettuccine noodles-cooked
4 tbls. Butter
1/8 c. whipping cream
1/2 c. Parmesan cheese
Place cooked pasta on a heated platter. Add butter, cream and 1/2 the Parmesan cheese. Toss. Serve topped with the remaining Parmesan cheese.
