INSTANT SPICED TEA:
2 cups orange breakfast drink mix
1 cup unsweetened instant tea
1/3 cup sweetened lemonade drink mix
2 T. sugar
1 T. ground cinnamon
1 T. ground cloves
In large bowl combine all of the ingredients. Store in glass
containers.
SALMON CHOWDER:
1 can Alaskan Wild Salmon
1/2 cup onions, chopped
1/2 cup celery, chopped
2 cloves garlic, minced
1/2 stick butter
1-1/2 cups potatoes, diced
1 cup carrots, diced
1 can chicken broth
1 can evaporated milk
1 can corn kernels
2 T. parsley
1/4 tsp. black pepper
1/4 tsp. salt
Drain and break up salmon, reserving the liquid. Sauté onions,
celery, and garlic in butter. Add potatoes, carrots, and the
reserved salmon liquid. Add chicken broth and seasonings. Cover and
simmer for 20 minutes or until vegetables are nearly tender. Add
flaked salmon, evaporated milk and corn. Heat thoroughly. Sprinkle
with parsley.
Mustard Fried Venison
4-5 steaks, tenderized with hammer or cubed.
Make sure your deer steaks are trimmed well
especially trim the white connective tissue,
ligaments and tendons.
That is what gives your deer the “gamey” flavor. The
buttermilk tenderizes the meat by breaking down this
connective tissue. There are other things that are
used to tenderize meat like vinegar, and alcoholic
beverages.
Marinade
¼ cup buttermilk
1 T. black pepper
½ cup yellow mustard
1 tsp. cayenne pepper
1 T. garlic powder
pinch of salt
Marinade your deer in this mixture for about 1 hour.
Remove the steaks from the marinade and shake off
the excess liquid.
Breading
1 cup flour
pinch of salt to taste
1 tsp. cayenne pepper
pinch of garlic powder
1 T. black pepper
Dredge the steaks in the flour mixture and fry them
up on medium heat. Do not cook them on high heat or
the mustard will caramelize too quickly and burn
before the meat is done.
Tuna Burgers
2 cans solid white tuna, drained
1 T. lemon juice
½ cup bread crumbs
1-1/2 tsp. horseradish
2 lg. eggs, lightly beaten
1 clove garlic, minced
½ cup onion, chopped
¼ tsp. pepper and salt
½ cup celery, chopped
1 T. olive oil
1 T. pimento, chopped
In large bowl, combine tuna, bread crumbs, eggs, and
stir lightly. Add the onion, celery, pimento, lemon
juice, horseradish, garlic, and pepper. Mix again.
Form the mixture into four patties. Heat the oil in
skillet over medium heat and cook patties, covered
until golden brown. Carefully flip patties and cook
on other side for five minutes.
Venison Cabbage Rolls
1-1/4 lbs. ground venison
½ tsp. Cracker Boy Seasoning
12 lg. cabbage leaves
1-1/2 cups cooked rice
4 T. grated onion
3 cups tomato sauce
½ cup butter
Brown meat and onion in butter. Mix with rice and
Cracker Boy seasoning. Blanch cabbage leaves in
boiling water for one minute. Place meat mixture in
center of leaves and fold over securing with a
toothpick. Place rolls in a shallow baking dish and
cover with tomato sauce. Cover and bake at 325
degrees for 45 minutes.
Broccoli Bread
1 (10-oz.) pkg. frozen broccoli
1 lg. onion, finely chopped
2 pkgs. Jiffy Corn Muffin Mix
1 stick butter, melted
1 (6-oz.) cottage cheese
1 tsp. salt
4 eggs, beaten
Thaw and drain broccoli. Mix all ingredients
together. Bake in 400 degree oven in a 9” x 13”
glass baking dish and bake for 30 minutes or until
done.
Hush Puppies
1 cup self rising flour
1 lg. onion, finely chopped
1 cup self rising corn meal
2 eggs
3 scallions cut finely including tops
½ cup buttermilk
1/3 tsp. baking soda
1 gal. canola oil
Mix all dry ingredients together first. Add onions,
eggs (beaten slightly), and buttermilk. Mix all
ingredients together. You might need a little more
buttermilk but batter should be thick. In a deep
fryer heat oil until very hot. Use a teaspoon to
drop batter into hot grease and cook until golden
brown.
McNutty O’s
2 cups brown sugar
2 cups pecan pieces
2 cups dark corn syrup
2 cups pecan halves
1 cup butter
3 cups whole almonds
1 (20-oz.) box Cheerios
Spray large baking sheets. Heat sugar, syrup, and
butter until blended until it starts to boil. Mix
nuts and cereal together. Pour sugar over cereal
mixture and drop in spoon size clusters on your
baking sheet. Let cool.
SHE CRAB SOUP
2 cups crab she crabmeat
1 cup heavy cream
1/4 cup Worcestershire sauce
1/4 cup all-purpose flour
1 cup chicken broth
3 cups whole milk
1/2 cup celery, finely chopped
1/2 cup onions, finely chopped
1 stick butter, melted
salt and pepper to taste
Heat butter in skillet with celery, onion, salt and
pepper. Cook over low heat until the celery and
onions are tender, then add flour. In separate pan
slowly add the milk and broth together to heat milk
and broth, but not to a boil. Add to butter mixture
a little at a time. Stir in crab meat, heavy cream,
and Worcestershire sauce. Simmer for 20 minutes or
until it thickens.
APPLE DUMPLINGS
1 lg. Granny Smith apple
1 pkg. Crescent rolls
1 stick butter
1 cup apple juice
1 cup sugar
1 tsp. cinnamon
Spray a 9" x 13" glass baking dish. Preheat oven to
350 degrees. Slice apple in 8 even slices, removing
seeds and cores. You may want to peel apple before.
Wrap each slice with a crescent roll. Place rolls in
the glass baking dish.
Heat butter, apple juice, cinnamon, and sugar and
pour mixture evenly over the rolls.
Bake covered with foil for thirty minutes to prevent
to much browning, then remove foil and bake for
fifteen more minutes.
Serve hot.
ASPARAGUS IN CREAM
1 bunch fresh asparagus
1 carton sour cream
1 stick of butter
1 container of heavy whipping cream
salt and pepper to taste
Trim ends and use whole asparagus. Place in saucepan
on medium heat. Pour ingredients. Slowly cook and
stir as ingredients melt. Cook asparagus to
preference, but do not over cook.
Top O’Woodland Tomato
Pie
1 pie crust (fresh or
frozen) in pie pan
½ cup crushed Ritz Crackers
1 teaspoon
unflavored Knox gelatin
1 teaspoon sugar
(or Splenda)
3 - 4 home grown or organic tomatoes (critical to
flavor)
1 ½ cup shredded mild cheddar cheese
1
tablespoon real
mayonnaise
Aluminum foil to cover
preheat Oven to 350degreesf
With the pie crust at
room temp. (I.e. sort of sticky) dust with crushed
Ritz crackers and gently press some crackers into
crust walls leaving the rest on the bottom. Mix
cheese, gelatin, sugar and mayo putting ¼ of the
mixture on the Ritz cracker crumbs. Thinly slice
the tomatoes and layer in the pan. Spread out the
remaining cheese mixture on top and cover with
aluminum foil. Tear a 2 inch opening in the middle
of the foil to let the moisture escape without over
cooking the crust. Bake for about 30 minutes
covered like this, then remove the cover and bake
until cheese looks toasted (another ? 15 minutes?
Watch it) Let cool for 20 min. or longer
Best
served at room
temperature.
Scotty
Norman's Breaded Crappie
Crappie fillets
2 cups seasoned bread crumbs (with herbs of your
choice)
2 cups Flour
1/2 cup milk
1 egg
1 tablespoon of paprika
2 cups vegetable oil
Put bread crumbs on a plate. On a separate plate put
the flour. Add pepper, paprika, and whatever other
seasoning you want into the flour and mix well. In a
bowl, put milk and egg together and mix well. Rinse
and dry fillets with paper towels. Take fillets and
cover them completely with the flour mixture. Shake
off any extra flour from fillets. Put floured
fillets into egg wash, covering the entire fillet.
Then roll them in the bread crumbs. In a skillet add
oil and heat. The oil must be hot. Cook until golden
brown.
Bill Crowder's Yellow Bass Sautee
Yellow Bass fillets (there's plenty of these waiting
on you in Percy Priest)
Salt to taste
Freshly ground black pepper to taste
1/2 cup flour
2 tb of butter at least
1 cup sliced fresh mushrooms at the very least.
1/4 cup green onions and more if you like green
onions
white wine (or beer)
1 tb lemon juice
Place the flour on a plate. Sprinkle fillets with
salt, pepper. Dredge them lightly through your
flour. Melt at least 2 tablespoons of butter over
medium heat. Fry the fillets until brown on each
size and remove from plate. Keep them warm by
sticking them in a microwave oven. If needed, add
more butte4r to the skillet and add mushrooms and
chopped green onions. Cook for 3 minutes or so and
stir in wine (beer) and lemon juisce. Pour this
mixture over the fish and serve. This recipe is
for 1 solid serving, so increase if you catch as
many yellow bass as Bill Crowder and his Fate
Sanders Marina buddies.
Fried Wild Turkey Redeemer With Zesty Italian
Wild Turkey cut into strips
16-ounce bottle of Zesty Italian Salad Dressing
Vegetable oil or Peanut oil
Famous Dave's Poultry Seasoning (or your favorite
seasoning)
Marinate for 12 to 24 hours in refrigerator
Cook in oil to your liking. You'll eat it for days.
Cold or hot, it's very good.
Bernie Pepperchini Roast
Beef or deer roast
16-ounce bottle of Pepperchini Peppers
Crock Pot
Place roast in crock pot, pour Pepperchini peppers
on top. Set crock pot heat at medium. Cook for 6 to
8 hours. Don't remove crock pot top until you think
the roast should be done. This is a simple meal that
will feed an entire family.
Doug's Grilled Pork
Chops With Vinegar And Soy Sauce
Center Cut Pork Chops
2/3rd to 1 cup of
Vinegar (Apple, Balsamic, Red Wine, etc)
1/2 cup of Soy Sauce
(or substitute with Worchestershire sauce)
1/2-stick of butter
melted
Garlic salt or your
favorite spice (Famous Dave's has excellent pork
spice)
Mix in a bowl and
thoroughly marinate pork chops for 6 to 8 hours in
refrigerator
Set Grill on medium
heat and occasionally dip pork chops or brush or
baste them with mix.
Grill until done to
your satisfaction
Marianne Norman's Wild Turkey Breast
-Turkey breast
-Dissolve 1 cup salt into a boiling mix of 4 cups
water and 1/20cup balsamic vinegar.
-Add 1 tbs. whole cloves
-Cool and submerge turkey breast. I use a zip lock
bag and refrigerate overnight.
-Rinse well and wrap with bacon
-Bake at 375 until internal temperature reaches 180
degrees.
Sour Cream Pheasant
by Herbert Sanderlin
1
pheasant cut into pieces
flour
1/3 cup
butter
1/2 cup
fine chopped onion
salt and
pepper to taste
2 tbsp
dry parsley
1 cup
sour cream
Dredge
pheasant in flour and brown in butter along with the
onion. Transfer pheasant, onion and pan drippings
into a baking dish. Add parsley and sour cream,
cover and bake at 350 degrees for 1 1/2 hours.
Pancake Mix Crappie
Pancake Mix
Crappie Fillets
Olive Oil
Vegetable Oil
Salt and Pepper
Wash fillets well, pat them dry on cloth or paper
towel. Brush each side of fillet with olive oil.
Coat both sides of fillet in pancake mix. Salt and
pepper to taste. Bring vegetable oil up to 370
degrees. Cook for 3 to 4 minutes or until you liek
the way the fish looks.
Summerlin's Sauger
or Crappie Cocktail
Salt
1 tablespoon lemon
juice
1 pound bite-sized
sauger pieces
Iced water
Seafood cocktail
sauce
Place the salt and
lemon juice in water in a 3-quart pan and bring
to a boil. Reduce the heat to medium, and add
the fish pieces. Cook for several minutes, until
the fish is opaque and beginning to curl up.
Remove the fish, and drop it into the iced
water. When the fish has cooled completely,
drain and serve with cocktail sauce as you would
with shrimp
Famous Dave's
Route 66 Truck Stop Chili
3 pounds (80/20) coarse ground beef
2 teaspoons Famous Dave’s Steak Seasoning
¼ cup plus 1 tablespoon chili powder
1 teaspoon coarse ground black pepper
4 teaspoons ground cumin
2 teaspoons Maggi Seasoning
1 tablespoon basil
1 teaspoon garlic powder
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
1 large jalapeno, finely chopped
2 (16-ounce) cans hot chili beans
1 (22-ounce) can tomato juice
1 (15-ounce) can diced tomatoes
1 (15-ounce) can tomato puree
1 (10-ounce) can beef broth
3 tablespoons Famous Dave’s Rich & Sassy®
BBQ Sauce
2 tablespoons Kahlua
2 tablespoons Worcestershire sauce
Combine ground beef, steak
seasoning, chili powder, black pepper, cumin, Maggi,
basil and garlic powder in a stockpot and mix well.
Cook until the ground beef begins to turn a crusty
brown, stirring frequently. Add celery, onion, green
pepper and jalapeno. Cook until the vegetables are
tender, stirring frequently. Add undrained chili
beans, tomato juice, undrained tomatoes, tomato
puree, beef broth, BBQ sauce, Kahlua and
Worcestershire sauce and mix well. Simmer until the
desired consistency, stirring occasionally. Ladle
into chili bowls. Serve with shredded Cheddar
cheese, minced onion, corn bread and/or crackers.
Yield: 6 to 8 servings
Marilyn's
Grilled Deer With Philly Cheese
-Deer Tenderloin
- SLICE the tenderloin into thin and small
slices, tenderize
- Place in bowl and cover with Dale’s liquid
seasoning
-Mince green onions and mix with Philly Cream
Cheese
-Drain excel Dale seasoning from venison
-Spoon cream cheese onto venison
-Wrap bacon around the deer (cutting bacon in
half) and secure with a toothpick.
-Grill on medium heat to taste
Vernon's Zesty
Bass
1 cup finely
chopped onions
1 cup chopped
parsley
2 tablespoons
olive oil
1 tablespoon
finely chopped garlic
4 cups peeled and
chopped fress tomatoes
1 tablespoon soy
sauce
Ground red pepper
2 cups burgundy
wine
salt and pepper
Bass fillets
Place the onions
and parsley in the oil after it has gotten
hot. Add onions and let sauté until translucent.
Add the garlic, tomatoes, red pepper, wine, and
soy sauce. Cook for about 10 minutes on steady
simmer and allow liquid to cook down
some. Season fillets with salt and pepper to
taste. Place fish in the skillet on medium hot
and let simmer for another 6 to 10 minutes.
Serve in bowls like a gumbo. Excellent with rice
or potatoes.
Calvin's Deer
Poppers
-1 lb deer or
chops, use more if you like
-Famous Daves’
Steak and Rib Roast
-Fresh jalapeno
slices, one for each popper
-Sliced bacon to
wrap each steak
Cut the steaks
into 2 inch squares Season the deer to taste
with seasoning Place in a bowl and cover with
Italian dressing. Cover and let stand in the
refrigerator for at least 1 ½ hours. Place a
jalapeno slice and then wrap a slice of turkey
bacon/pork bacon around it. Secure with soaked
toothpicks Grill over medium heat until done
Jimmy's
Cajun Fried Wild Turkey
From
Tennessee Outdoorsmen Cookbook
1 10- to 12-pound
wild turkey (or store bought) with skin
5 gallons peanut
oil for frying
Mix the sauces
with liquid smoke and Creole seasoning. Place
the warm mixture in a large hypodermic syringe
and inject the bird about every square inch all
the way to the bone. Push in the mixture as you
slowly remove the syringe. Refrigerate
overnight. Heat the cooking oil 350 degrees
(temperature MUST be maintained). Place he
turkey in a frying basket, and lower into oil.
Make sure oil completely covers the turkey and
deep fry for 31/2 minutes per pound.
Tennessee
Championship Peanut Brittle
by Darlene Gardner
1/2 cup water
1 cup sugar
1 cup raw peanuts
1 tsp. vanilla
1.4 cup white Karo
syrup
1 tsp. margarine
1 tsp. soda
Butter a cookie sheet
and set aside. In a regular pan with handle, place
water, sugar, Karo syrup and turn stove on high.
Mixture will be milky at first. When it reaches a
rolling boil it will go clear. Start timing then and
time for 3 minutes and then add raw peanuts and cook
until a light golden brown and remove from stove.
Quickly add soda, vanilla and margarine and mix
quickly and pour into cookie sheet and don't try to
spread (it will spread itself) let cool and break
into pieces continue stirring all time it is cooking
(Note: Darlene has won 3 state championships with
this recipe.)
Grilled Steak
Kabobs
Recipe by: Scott Baker
Meat of your
choice cut into bite size chunks
1 large yellow,
red or green bell pepper
1 yellow squash
1 zucchini squash
1 large onion
1 box of fresh
whole mushrooms
1 box fresh
cherry tomatoes
Marinate for
your
steak
2/3 cup of
balsamic vinegar
1/4 cup fig
preserves
mix together in a
bowl and let meat marinate for 2 hours before
grilling
You will need about 10 skewers (if you buy
wooden one's try soaking them in water for
about 5 minutes before you use them so they
will not burn on the grill)
Cut your vegetables so you can stick them on
your skewer alternating your marinated
meat then the vegetables of your choice.
Place on your grill but make sure you do not
over cook!
Chris's Any
Fish Recipe
by Chris Nischan
-Preheat oven to
350 degrees-
-Use any fillet
of fish
-Soak fillet in
milk for at least 1 to 2 hours (or longer). Keep
refigerated.
-Remove fish
-Shake off milk
-Dip in lemon
juice and melted butter to taste
-Combine Panko
Bread Crumbs with fresh grated Parmesan cheese
-Add whatever
spice you prefer to above mix or leave like it
is
-Remove fillet
from lemon juice and butter and roll in mixture
-Place on cookie
sheet and bake 8 to 10 minutes or until golden
brown
New England Clam
Chowder From
by the Blake Freeman
family
3 - 6 1/2 oz. cans
minced clams
3 - Slices of bacon
or bacon bits
6 - Medium potatoes,
peeled and diced
3/4 cup chopped onion
3 3/4 cups milk
1 1/2 cups of heavy
cream
4 ½ tablespoons all
purpose flour
¾ teaspoon of
Worcestershire sauce
Drain clams, reserve
liquid
Add enough water to
reserved liquid to measure 3 cups: set aside
If using bacon, fry
in saucepan until crisp, set aside
Add reserve liquid,
potatoes and onion to sauce pan. Cook covered about
25 minutes or until potatoes are tender.
Stir in clams and 3
cups of milk and heavy cream.
Stir remaining ¾ cup
of milk into flour; stir into chowder.
Cook and stir until
bubbly.
Cook 2 minutes more.
Add Worcestershire,
3.4 teaspoon of salt and pepper to taste.
Sprinkle top with
bacon or bits.
Servers 8
Darlene’s Hearty
Beef and Cheese Crescent Pie
by Darlene Gardner
1 ½ lbs. of ground
meat
1/3 cup chopped onion
1/3 cup chopped green
pepper
8 oz. can tomato
sauce with mushrooms (if you can’t find just add a
jar or can of mushrooms and a can of tomato sauce)
8 oz. can green beans
(French style)
¼ teaspoon paprika
¼ teaspoon garlic
salt
14 teaspoon salt
8 oz. can crescent
rolls
2 cups grated cheddar
cheese
1 egg beaten
(slightly)
Preheat oven to 375
degrees
In large skillet
brown your meat, onion, pepper and drain. Stir in
tomato sauce with mushrooms, beans, garlic salt and
salt. Simmer mixture while preparing crust.
Combine egg and add a 1 cup of your cheese and
spread over crust, spoon hot mixture into crust and
sprinkle with your remaining cheese and top with
your paprika.
Bake 20 to 25
minutes or until golden brown.
**To prepare your crust spread crescent rolls into 9
inch round baking dish and press together to make
your crust.
Herbert's
Smothered Quail
6 quail
1/2 cut sherry
2 cups chicken
broth
6 tbsp. butter
3 tbsp. flour
salt and pepper
to taste
Brown quail in
melted butter in a large skillet. Remove quail
and place in a baking dish. Add flour to the
butter remaining in the skillet, stirring well.
Combine chicken broth, sherry, salt, and pepper;
mix well and pour over quail. Bake, cover, for 1
hour in a 350-degree oven. Serve with cooked
rice. Miakes enough for six.
Eric and
Erica's Crispy Fried Frog Legs
-Frog legs (2 to
1 1/2 pounds)
-1/3 cup lemon
juice
-crushed ice
-2
eggs--separated
-salt and pepper
-2 tablespoons
vegetable oil
-2 cups all
purpose flour
-vegetable oil
for deep frying
Wash frog legs
thoroughly. Place in large bowl; sprinkle with
lemon juice, and cover with crushed ice.
Refrigerate 1 to 3 hours. In a small bowl, whisk
together milk, egg yolks, and 2 teaspoons oil.
Beat egg whites until stiff; fold into milk and
egg yolk mixture. Sprinkle frog legs with salt
and pepper; dip each in milk-egg mixture, then
dredge in flour. Heat vegetable oil in a
deep-fryer or skillet to 375 degrees. Fry frog
legs until golden brown. When you remove the
frog legs transfer to paper towels to drain.
Serves 4 to 6.
Vernon's Grilled
Trout
Tennessee
Outdoorsmen Cookbook
6 to 8 whole
trout
1/4 pound (1
stick) butter or margarine
1 cup chopped
green onion
Salt and
Pepper
Garlic Powder
2 tablespoons
dehydrated parsley flakes
Inside the
trout cavities place 1 tablespoon of butter,
chopped onion, and salt, pepper, and garlic
powder to taste. Sprinkle the outside with
parsley flakes and a little salt and pepper.
Double wrap the trout, one to a package, in
aluminum foil. Place on the grill, cook 7 to
10 minutes on one side, turn, and cook 5
minutes more.
Makes 4 to 6
servings
Meat and Wild
Rice Casserole
1 1/2
lbs. ground meat of choice
2
med. onions, chopped
1
large can mushrooms, drained
1 box
Uncle Ben's wild rice
2
cups sour cream
salt
& Pepper to taste
1 -2
cup shredded cheddar cheese
Preheat oven to 350. Prepare rice
according to package directions: set
aside.
Brown meat with chopped onions:
drain well. Mix together with
cooked rice. Add next four
ingredients: mix well. Spread in
casserole dish: top with grated
cheese. Bake about 30 minutes or
until cheese is melted and casserole
is hot through.
Grilled Salmon With Mustard
Dill Sauce
Mustard Dill Sauce
1/2
cup mayonnaise
1/2
cup sour cream
3 T.
parsley
2 T
Dijon-style mustard
2 T
dill weed
2
tsp. lemon juice
salt
and pepper to taste
In a
small brown, mix together all
ingredients: cover bowl with
plastic wrap and refrigerate at
least 3 hours before serving
4
salmon fillets
olive
oil
coarse salt
Fresh
ground pepper
Drizzle olive oil over fillets. Rub
with salt and pepper. grill over
medium heat until done. Serve
immediately with sauce
Smoked
Elk (or Venison) In Italian Dressing
Elk (or deer) cut
into 3 to 5 ounce steaks
Marinate elk over
night in Italian Dressing, salt, and pepper,
Soak hickory for several hours for making. Get
smoker to 200 degrees. Smoke elk for
approximately 2 hours. Smoke longer for larger
cuts of steak.
Fried Catfish
For the Masses Or The Few
by Ted Sadler
Catfish-- 3
to 4 ounce fillets
milk/egg mix
batter --(6 eggs to half-gallon of milk)
Corn meal or
Zatarans
Peanut Oil
Place catfish
in batter and then roll in corn meal or
Zatarns. Place in Peanut oil at 300 to 350
degrees until golden brown, or in a vat,
until fillets float.
ORANGE GRILLED ASPARAGUS
EQUAL PARTS OF ORANGE JUICE AND YOUR FAVORITE VINAIGRETTE RED WINE,
SEASONED RICE WINE VINEGAR, WHITE WINE VINEGAR OR BALSAMIC
TWO TABLE SPOONS SPLENDA
A DASH OF MS. DASH SEASONING.
TRIM ENDS FROM ASPARAGUS, WASH THEN COVER WITH MARINADE
GRILL FOR JUST A FEW MINUTES UNTIL TENDER
FIVE CHEESE MACARONI
ONE PKG. MEXICAN FOUR CHEESE BLEND
1/2 POUND VELVETTA
1# WHOLE GRAIN MACARONI
COOK MACARONI UNTIL TENDER
ADD CHEESES AND A LITTLE WHIPPING CREAM OR MILK
BAKE AT 350 DEGREES UNTIL CHEESE MELTS
FISH ALMONDINE
HEAT SKILET ADD DASH SOY SAUCE
ADD 1/4 STICK BUTTER
ADD FISH FILET'S
COOK 3 OR FOUR MINUTES THEN TURN
ADD ALMONDS(AS MANY AS YOU LIKE THEY ARE GOOD FOR YOU)
COOK UNTIL TENDER
ENJOY
DURKEE CHEESE CAULIFLOWER
ONE HEAD CAULIFLOWER
SEPARATE FLOWERS AND WASH
MIX 1 CUP MAYO WITH A GOOD SQUIRT OF MUSTARD( TILL LIGHTLY YELLOW)
SLICE VELVETTA AND PLACE OVER CAULIFLOWER
HEAT IN 350 DEGREE OVEN UNTIL CHEESE MELTS
SPREAD OVER CAULIFLOWER AFTER YOU HAVE COOKED IT IN THE MICROWAVE
UNTIL TENDER
CRUNCHY PORK CHOPS
CRUSH CORN FLAKES
MIX TWO EGGS WITH 1/2 CUP HEAVY WHIPPING CREAM
ADD A DASH OF MS. DASH
DIP PORK CHOPS IN EGG WASH THEN IN CORN FLAKES
BAKE A5 400 DEGREES TURNING ONCE UNTIL DONE.
CHINESE CABBAGE SALAD
SLICE CHINESE CABBAGE OR NAPQA
SLICE HEAD OF REDDICO
SLICE TWO BUNCHES GREEN ONIONS
WASH THEN PUT INTO
TWO CUPS VINIGER
1 CUP SPLENDA
DASH OF MS. DASH
ENJOY
