Guacamole (Low Cholesterol)

This dip should not be consumed by anyone on a low-fat diet. Avocados are high in fat, but free of cholesterol. Make sure that the mayonnaise you are using is prepared in polyunsaturated oil or unhydrogenated oil.

 

Can be made as thick and chunky or as smooth as your taste buds require.  Enjoy!

 

 

 

 

INGREDIENTS:

1 cup mashed avocado
1 tbs. Mayonnaise
2 tbs. Lemon juice
1 tbs. Finely chopped onion
¼ tsp. hot pepper sauce
1 small tomato chopped

DIRECTIONS:

 

Combine all ingredients. Chill. Makes abt. 1 ¼ cups

Sausage Stuffed Mushrooms

This recipe can be made ahead of time. Remember to fix twice as many as you think you’ll need. These are guaranteed to be gobbled up quickly!!!!

INGREDIENTS

36 medium mushrooms
½ lb. sausage
4 ounces herb stuffing mix, crumb type
mayonnaise to moisten
1 large onion or 3 green onions (including tops) chopped

DIRECTIONS:

Wash mushrooms. Remove stems and chop. Brown sausage, stems and onions. Drain well. Mix sausage mixture and stuffing with enough mayonnaise to hold together. Place caps in baking dish, fill with sausage mixture. Cover and chill. These can be made a day ahead. At serving time, preheat oven to 450. Bake 10 minutes.

Note: To accompany steak, use 8 very large mushrooms. Bake 15 minutes.

Old Fashioned Pickled Eggs

I use to love these as a kid.  I tried to make some once, when I first started learning to cook.  That was the Biggest mess I have ever made!!

If you like pickled eggs, I think you will be pleased with this recipe.  This one is foolproof.  Simple ingredients, simple directions...Eazy Peazy!!!!!

3 parts vinegar
1 part water
Bay leaves
Salt (1 tsp. per dozen eggs)
Eggs

Bring vinegar, water, bay leaves and salt to a boil.  Simmer for 5 minutes.  Pour over hard-cooked eggs in jars and seal.

Capri Salad (Tomato and Mozzarella)

This is a delicious and simple recipe for an appetizer.  This would also be nice as summer side dish along side a grill steak or chicken.

2  beefsteak tomatoes
4-1/2 oz mozzarella cheese
12 black olives
8 fresh basil leaves
1 tbs balsamic vinegar
1 tbs extra-virgin olive oil
salt and pepper
fresh basil leaves to garnish

Using a sharp knife, cut the tomatoes into thin slices.  Drain mozzarella, if necessary, and cut into slices.  Pit the black olives and slice them into rings.  Layer the tomatoes, mozzarella, olives and basil leaves alternately in a stack, finishing with a layer of cheese on top.  Place each stack under a preheated hot broiler for 2-3 minutes or just long enough to melt the mozzarella. Drizzle over each balsamic vinegar and olive oil, and then season to taste with salt and pepper. Transfer to individual plates and garnish with basil leaves.

Avocado Soup

Good summer soup for warm weather.  This is another recipe that calls for that "secret sauce"  Yum!

1 ripe avocado
2 cups chicken stock
2 tbs. White Rum
1 tsp. curry powder
juice of 1 lemon or lime
salt and pepper
1 cup light cream

Combine the ingredients in the container of a blender and mix thoroughly.  If you do not use a blender, sieve the avocado and beat all together.  Chill the soup and serve with a sprinkling of finely chopped chives or a sprig of watercress.

Serves 4-5

Malasadas (Portuguese Doughnuts) Mylasados

The recipe that I have is an old one and spells this as Mylasados instead of Malasadas. None-the-less these are Portuguese doughnuts. My recipe says that this can be made the day before Lent, and used instead of pancakes.  Simple recipe with only a few ingredients.  My Kinda Cooking!!

 

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1 cup flour
½ heaping tsp. baking powder
1 egg
Pinch of salt

Beat all together until blended. Wait 10 minutes before frying. Heat oil in small pan, 3-4 inches of oil. Drop by heaping teaspoonfuls, 3 or 4 at a time. After they brown, turn over with a fork to brown other side.

Remove and put in a bowl lined with paper towels. Then place in a paper bag with 3-4 tablespoons of sugar and shake. Serve hot. Can be eaten with syrup.

The recipe doesn't specify Regular or Powdered sugar. I think powdered sugar with a little cinnamon would be delish!

Texas Rattlesnake

This is a recipe that I will never, ever try.......Never, Ever! 
I have heard people say that snake taste like chicken, but then I have heard that rabbit, squirrel, frog and various other critters taste like chicken too.  I think people say this just to encourage you to eat this stuff. 

I will be sharing other "Game" recipes over the next couple week.  If you try this one for Rattlesnake, make sure to let me know how it turned out.  And if it taste like chicken!

Recipe:

Find and capture a Western Diamondback Rattlesnake. 
Kill, skin and remove entrails (innards, internal parts), and cut into edible portions. 
Roll pieces in a batter of flour, cracker crumbs, salt, pepper and garlic. 
Fry in hot deep fat until a golden brown.

Rice and Cheese Croquettes

Combine:

1 cup rice
1 ½ cups grated sharp cheese
1 egg beaten
1 ½ tsp salt
Dash pepper

After Cooling:

2 eggs beaten
Dried bread crumbs

Wash rice or do not was as package directs. Drop into 2 quarts rapidly boiling salted water and cook rapidly until just tender (about 20 minutes). Drain and rinse by running hot water through it. Combine cheese, egg, salt and pepper. Chill. Shape mixture into balls, roll in crumbs then in beaten eggs and again in crumbs. Fry until golden brown in deep fat heated at 375 degrees. Drain on absorbent paper and serve hot with tart jelly or tomato sauce. Makes 5 servings

Spinach Balls

If you are looking for a meatless dinner, these are good.  The eggs in this will also provide extra protein.  These can be made ahead and frozen, so if you are planning a shower or party and need a great appetizer this would be great head start.

2 pkgs. frozen chopped spinach (or broccoli)
2 cups herb stuffing
6 eggs beaten
1 sm. chopped onion
1 tbsp. pepper
1 tsp. garlic powder
1/2 cup grated Parmesan cheese
1/2 cup melted butter

Cook and drain frozen vegetables.  Melt butter.  In a large bowl combine all ingredients.  Form into 1 inch balls.  Bake 15 minutes at 350 degrees on a greased cookie sheet.  Can be made ahead and frozen.  Cut recipe in half if making it for dinner.

Beef Beer Balls

Nice appetizer or party finger food.  There are  not a lot of fillers in this recipe, i.e. bread crumbs, crackers, eggs, or flour.  The flavor comes from the seasonings!  You only have to use 1 pound of beef per batch. 

Oh yeah...this has beer.  Something about cooking with the "secret sauce(s)" that just adds that extra Pop to a recipe!!  Yum Yum.

1 pound ground beef
1/4 -1 tsp.. ground cloves, depending upon taste
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. Accent seasoning
1/2 cup catsup
2 tbsp. Worcestershire sauce
12 ounces of beer

Mix ground beef, ground cloves, salt, pepper and Accent.  Form into small balls about the size of walnuts.  Brown well.  Mix catsup, Worcestershire sauce and beer in separate pan.  Simmer for 10 minutes.  Drain fat from meatballs, add sauce.  Cover and simmer for 2 hours (could also be transferred to crock pot at this time).  Serve on toothpicks.