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Devilish Ham Dip
Devilish Ham Dip
8 ounces cream cheese1 (2 1/4 ounce) can deviled ham2 teaspoons instant minced onion2 teaspoons parsley flakes4 teaspoons milk1 teaspoon prepared horseradishDash of garlic saltDash of celery saltDash of black pepper
Set cream cheese
Barbecued Pot Roast
Barbecued Pot Roast
1 (4 pound) beef roast2 tablespoons fatSalt and pepper1 (8 ounce) can tomato sauce3 medium onions, sliced2 cloves garlic, minced2 tablespoons brown sugar1/2 teaspoon dry mustard1/4 cup lemon juice1/4 cup vinegar1/4 cup catsup1
Portobella Fajitas
Portobella Fajitas
1 package fajita-size flour tacos1 green bell pepper1 red or yellow bell pepper1 large portabella mushroom1 large onion1 large tomato1 head lettucePinch of garlic1/2 cup grated cheese1 can chopped black olives1 tablespoon Worcestershire sauceRed
Old Plantation-style Chicken
Old Plantation-Style Chicken
2 small fryersSalt and pepper, to taste4 tablespoons butter or margarineJuice of 2 lemons1/4 cup dry sherry
Quarter fryers; wash and pat dry. Salt and pepper each quarter. Place skin-side up in large but
Baja Cantina Enchiladas Santa Fe
Baja Cantina Enchiladas Santa Fe
Source: Paul Dinga, Baja Cantina, Salt Lake City, Utah
12 (6-inch) flour tortillas 1 (12 to 15 ounce) can red enchilada sauce 6 ounces spinach 6 ounces cream cheese 1 large red
Cafe Enchiladas
Cafe Enchiladas
Vegetable oil12 corn tortillasHot sauce1 pound mozzarella cheese, gratedShredded lettuce and chopped tomatoes (for garnish)
Heat 1/2 inch oil in a small heavy skillet until it just begins to smoke. Using kitchen tongs soften the
103 West Crab Cakes A La 103 West
103 West Crab Cakes a la 103 West
Source: 103 West - Atlanta, Georgia - Atlanta Journal-Constitution - January 18, 2001
A classic seafood mousseline binds this crab cake. Gerard Vullien, who was the first classically trained
Franklin\’s Homewood Gourmet Roast Pork Loin With Ginger Peach Chutney
Franklin’s Homewood Gourmet Roast Pork Loin with Ginger Peach Chutney
Posted by GayleL at recipegoldmine.com - May 15, 2001
Source: wbrc.coml - recipe from Chef Franklin Biggs of Franklin’s Homewood Gourmet
1 center cut pork loinSeasoning mix of
Iowa Chicken
Iowa Chicken
2 to 4 pounds poultry1/2 cup catsup1/2 cup prepared smoked barbecue sauce1/2 cup brown sugar1 tablespoon vinegar1/2 teaspoon dry mustard1/2 teaspoon saltDash of pepper
Put ribs in a heavy greased pan with a lid. Bake
Chicken And Mushroom Enchiladas
Chicken and Mushroom Enchiladas
Source: Bon App?tit - March 1993
2 tablespoons corn oil 3/4 pound mushrooms, sliced 1 (10 ounce) can enchilada sauce 8 (8-inch) corn or flour tortillas 1/2 cup low-fat sour cream 2 cups