Famous Recipes - A few recipes for you

Table of Contents:

Herbed Cheese Ball Dip Uh Oh Turkey Casserole Cranberries and Cornbread Dressing Soups Busy Day Beef Hotpot Tandori Style Chicken Crispy Cayenne Onions

------------------------------------------------------------------------------ HERBED CHEESE BALL

4 - 8 oz blocks cream cheese, softened to room temperature 1 stick unsalted butter, softened to room temperature 3 pkgs. dry Ranch dip mix** 1 1/2 lbs. bacon, cooked crisp and crumbled (I use the Hormel real bacon pieces/bits in a jar - 2 jars)

Cream the butter and cream cheese together well. Add the dry dip mix and blend until all is incorporated. Refrigerate at least 8 hours, or overnight. Form into ball or log, and roll in bacon pieces just before serving. Makes 2 large balls or logs. Refrigerate any leftovers. Will keep for 2 weeks in the refrigerator. (It never lasts this long at my house.) **One package is equivalent to 2 tablespoons of bulk Ranch dressing mix, bulk being what I use. _______________________________________

Dip

2 # Velveeta 1 can tamales (take paper off) mushed 1 can diced tomato 1 can chili 1 can diced green chili

Put all in the crock pot until cheese is melted and serve with a strong corn chips (you will want to get lots on your chip) Have never had any leftovers - mmm good

------------------------------------------------------------------------- Uh Oh Turkey Casserole

1 large onion diced 2 carrots diced 2 stalks celery diced 4 cloves garlic (adjust to taste) minced 1 pinch red pepper flakes 1 tsp black pepper 2 tsp thyme 1 tsp sage 2 large bay leaves

Saute the above until soft in about 2 tablespoons olive oil 2 tablespoons butter

Add to veggies 4 cups cooked chopped turkey 8 cups chicken stock(I use Knorr boullion cubes, very rich) 1 cup frozen peas 2 cups turkey gravy (can use mix, or pre-prepared from store) Simmer for about an hour with lid slightly open to let stock reduce, then add

1 16 oz. Bag of favorite pasta (I found a really neat little twisty pasta named Campanelle from the Kroger food chain) Let the pasta cook up and then add 1 large bag of Italian shredded cheese (or cheese of choice) Turn into 1 very large casserole dish or I put into 3 small aluminum pans to freeze.

To serve bake on 350 for about 45 minutes until bubbly _______________________________________

For Cranberries, I make these for use year-round as a spoonful in yogurt, cereal, etc... 2 12-oz pkg cranberries 2 - 3 cups sugar Put cranberries into flat cake pan, dump the sugar all over them, and cover w/foil. Bake at 300 for 1 hour...stir to mix any sugar not melted and let cool. add 1/3 cup Brandy, stir and store in a jar. YUM! (It sounds too simple to really be good, but I don't think you'd be disappointed in them!)

vegetable soup - no meat

1 64 oz can V8 juice (can use spicy if you like) 2 16 oz cans vegetable broth 1 can diced tomatoes 1 medium onion, diced medium 1-2 gloves garlic – depends on individual taste 1/2 pound fresh broccoli florets – trim off the stems 1/2 pound fresh cauliflower florets 3-4 fresh carrots – sliced 2 ribs celery 1 medium sized zucchini – halved and sliced 1 10oz box frozen spinach – don’t need to thaw, just add it to the pot 5 or 6 small red potatoes – scrubbed and quartered 1 teaspoon Nature’s Seasoning Salt and pepper to taste

Just throw it all in a big pot, simmer til veggies are done to taste. Serve with a big pan of southern cornbread and enjoy!

Taco Soup

2 pounds lean ground beef 1 medium to large onion, diced

Brown meat and onion together in a large soup pot; drain, rinse and put back into the pot.

Add the following - do not drain!

1 16 oz can pinto beans 1 16 oz can kidney beans 1 16 oz can whole kernel corn 1 16 oz can golden hominy 2 -3 10 oz cans Ro-Tel tomatoes – the ones with the peppers 1 16 oz can diced tomatoes 1 package taco seasoning mix 1 package ranch dressing mix

Mix all together, cook on medium heat 30-45 minutes. Stir often.

Serve with: Corn chips, Grated Cheddar Cheese, or Sour Cream. Also good with cornbread

This soup just gets better and better after being reheated a couple of times – if there is any left after the first time!

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Busy Day Beef Hotpot CP

2 Tbs Butter, cut into pieces 1-1/2 Lbs Lean Ground Beef 1 Cup Instant Rice 1 Pkg Onion Soup Mix 1 Can (10.75 oz) Cream of Mushroom Soup (or your favorite flavor) 1 Cup Water

Layer ingredients in order listed in crock-pot. Raw beef should be crumbled up over the butter, not a patty. Evenly sprinkle rice then soup mix over beef. Spoon cream of mushroom soup evenly over mixture and pour cup of water over soup.

Cover and cook on Low for 2 - 3 hours. Serve as you like. _______________________________________

Tandori Style Chicken

The true Indian version of this dish is cooked in a special clay pot, often at temperatures over 800 degrees.

4 lbs Chicken, skinned and quartered 1 cup Yogurt, plain 1 tsp Lemon juice 1 tsp Vinegar 1 tsp Garlic, minced 1 tsp Ginger, fresh, peeled and minced 1 tsp Coriander 1/2 tsp Cumin 1/8 tsp Clove, ground 4 Tbs Olive oil

Mix all the ingredients (except the oil) in a large glass (or other non-reactive) bowl. Toss well. Cover and place in the refrigerator for at least 12 hours. Stir several times during this period. Pre-heat the oven to 500. Place the chicken in a baking dish. Drizzle on the oil. Bake for 30-40 minutes. Serve with rice and steamed veggies. Serves 4

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If you like onion rings and spicy food, you will go crazy for these Crispy Cayenne Onions.

4 large (3 pounds) yellow onions 1 quart (2 pounds) buttermilk 3 tablespoons salt 1/2 cup (2 ounces) cayenne pepper 1 tablespoon pepper 5 cups (1 pound 4 ounces) flour oil for frying as needed

Slice onions into thin rings. Mix buttermilk with 1 tablespoon salt, 1/4 cup cayenne and pepper. Marinate onion rings in this mixture until well coated, about 2 minutes. Mix flour with remaining 1/4 cup cayenne and 2 tablespoons salt. Dip onions into this dry mix and coat completely. Fry onion rings for approximately 1-1/2 minutes or until golden brown.

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