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Mix together:
3 cups (1/2 pound)shell macaroni, cooked
2 eggs
1/4 cup oil
1/2 cup seasoned bread crumbs
10 ounce package frozen chopped spinach, thawed
1 cup cubed cheddar cheese
spread in 13x9 pan . Cover with sliced meatballs, 1 jar Classico
spaghetti
sauce, mozzarella cheese.
Bake 350' for 40 minutes or until bubbly.
Enjoy!!
For 1 LB loaf:
3/4 c water
1 1/2 c bread flour
1/2 c rye flour
2 Tbl corn meal
2 Tbl nonfat dry milk
1 tsp salt
3 Tbl brown sugar
1 1/2 Tbl butter
1 Tbl caraway seeds
1 3/4 tsp bread machine yeast
Mike Wuest is a professional colleague whom I met early in my career. For many years he has worked at the Air Force Flight Test Center, Edwards Air Force Base, CA. He is a fellow Midwesterner (Dayton, Ohio) in the parachute business who has a love of Mexican cuisine. During a meeting break ten or so years ago, the subject of salsas came up, and Mike suggested I try a recipe of his. He wrote it down from memory on a sheet of engineering note paper, which I have managed to avoid losing over the years.
Mike's recipe called for some sugar (2 teaspoons) and oregano or basil instead of cilantro. (Can you imagine that he actually hates cilantro?) It was too sweet for my taste, and I really like cilantro. That's how my recipe came to be.
Getting consistent results is a goal I have yet to reach. I have found that the can of tomatoes used makes the biggest difference in the salsa's texture. Some 28-ounce brands have less juice than others, making for a thicker salsa. Even though I follow this recipe faithfully, sometimes it ends up not as good as I remember previous batches. Onions, tomatoes, and peppers all vary from time to time, so it's always a challenge.
These are all very approximate; subsitute, add something else or whatever.
3/4 Cup Frozen Strawberries
1/2 Banana (Frozen if you have it)
1 scoop of vanilla frozen yogurt
3/4 - 1 Cup Orange Juice (Best if not from concentrate, but ok otherwise)
1/2 Cup ice (crushed if that's easy for you)
*Optional: Granola or Grape nuts to add later
Add all the ingredients to a blender and mix until all smooth.
I always keep a few frozen halves of bananas in a ziplock bag to use
for this recipe, but this comes out fine with a fresh banana too.
2 Cups Shelled Macaroni cooked
4 oz Sharp White Cheddar Cheese shredded
4 oz Velveeta Cheese (Note: Velveeta has no other use but to be put in
this recipe.) chopped up
1 Tbl Flour
1 Tbl Butter
4-8 drops Red pepper sausce (Tobasco). Optional
1 1/4 cup Milk
Preheat oven to 350.
In a large caserole dish, heat butter at medium-low until melted,
Stir in flour until evenly mixed with butter.
Add milk.
Increase heat to medium-high / high.
Add drops of Red Pepper sauce
Continue heating until milk bubbles and thickens,
Stir in chese.
When cheese is completely melted, add cooked pasta.
You may optionally add hot dogs or ham or whatever.
Stir and place in preheated 350 degree oven.
Cook for 25 minutes
Let sit for at least 5 minutes
1 lemon
1/2 tsp olive oil
1 salmon fillet or steak (4-6 oz)
Freshly ground black pepper (or Emeril's Essence)
Cut the lemon into 1/4 inch slices. Place 1/2 tsp of olive oil in the
palm of your hand and rub it over the salmon. Place the salmon in an ovenproof
dish. Sprinkle with pepper or Essence and cover with the lemon slices.
Bake in a preheated 425 degree oven for 8-15 minutes depending on the thickness
of the fish. Remove the lemon slices before serving.
1 1/2 cups cubed raw potatoes
Water
Salt
About 1 Tbl Milk
1-2 teaspoons butter
1 Tbl sour cream (optional)
Freshly ground pepper (optional)
Cover the potatoes with water salted to taste, bring to a boil, and lower the heat to a gentle boil. Boil the potatoes until they are cooked through, about 15 minutes for 1-inch pieces. Drain off the water, mash the potatoes, add milk, butter, and sour cream.
6 tablespoons margarine or butter*
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup pretzels
1 cup garlic-flavor bite-size bagel chips or regular size
bagel chips, broken into 1-inch
pieces
Optional: Substitute Cheerios for bagel chips
Heat oven to 250°. Melt margarine in large roasting pan
in oven. Stir in seasonings.
Gradually stir in remaining ingredients until evenly coated.
Bake 1 hour, stirring every
15 minutes. Spread on paper towels to cool. Store in airtight
container.
12 cups snack.
*Do not use spread or tub products.
6 Cups Rice Krispies
1 10 oz. Bag Marshmallows
3 Tablespoons Butter/Margerine
Melt butter over low heat.
Stir in marshmallows until completely melted.
Remove from heat.
Stir in Rice Krispies.
Press into greased 9 x 13 pan.
Cut into squares when completely cool.
That's It! Yum!
2 cut up chickens
Marinade:
1/2 tsp curry powder1/2 bottle BBQ sauce
4 oz soy sauce
2 oz worcestershire sauce
1 Tbl garlic powder
1 tsp black pepper
1/2 Cup oil
Marinate Chicken 2 hours.
Bake at 350 degrees for 45-60 minutes
Remove from oven
Cover with 1/2 bottle BBQ Sauce.
Cool at least 1 hour, mix every 15 minutes.
Cook over charcoal fire brushing with marinade until hot & crispy.
4 quarts water (16 cups)
6 cups chicken stock
2 potatoes, peeled & sliced
2 carrots, peeled & sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 of an eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
dash marjoram
dash nutmeg
1. Combine all ingredients in a large pot over high heat.
2. Bring to a boil, then reduce heat and simmer for 4-5 hours
or until soup has
reduced by more than half, and is thick and brownish in color.
It should have
the consistency of chili. Stir occasionally for the first few
hours, but stir often
in the last hour. The edges of the potatoes should become more
rounded, and
the nuts will soften. Serve hot. (http://www.topsecretrecipes.com)
Makes 4-6 servings.
SAMOSAS
Preparation time: 30 minutes
Cooking time: 3 to 4 minutes per batch
Yield: 8 to 10 pastries
2 tablespoons vegetable oil
1 1/4 teaspoons whole cumin seeds
1/2 teaspoon whole coriander seeds
1 hot green chili, minced
1 piece fresh ginger, about 1/2-inch cube, minced
1 medium onion, diced
4 medium red potatoes, cooked, diced
3/4 cup peas
1/2 teaspoon salt
1/3 cup chopped fresh cilantro
1. Heat 2 tablespoons oil in a large skillet over medium-high heat.
Add the
cumin and coriander; cook until they are fragrant, 2 minutes. Add the
chili
and ginger; cook 1 minute. Reduce heat to medium and add onion. Cook,
stirring occasionally, until onion begins to soften, 4 to 5 minutes.
Add
potatoes, peas and salt; cook 1 minute. Remove from heat and add cilantro.
Samosas
For the pastry:
2 cups flour
1/2 tsp salt
4 Tbsp oil
4 Tbsp water
For the stuffing:
4-5 medium potatoes, boiled in their jackets and allowed to
cool
4 Tbsp oil
1 medium onion, peeled and finely chopped
1 cup (175 g) shelled peas
1 Tbsp finely grated peeled fresh ginger
1 fresh hot green chilli, finely chopped
3 Tbsp very finely chopped fresh green coriander (cilantro)
3 Tbsp water
1 1/2 tsp salt
1 tsp ground coriander seeds
1 tsp garam masala
1 tsp ground roasted cumin seeds
1/4 tsp cayenne pepper
2 Tbsp lemon juice
oil for deep frying
Sift the flour and salt into a bowl. Add the 4 tablespoons on oil
and rub it in with your fingers until the mixture resembles coarse
breadcrumbs. Slowly add about 4 tablespoons water -- or a tiny bit
more -- and gather the dough into a stiff ball.
Empty the ball out on to clean work surface. Knead the dough for
about 10 minutes or until it is smooth. Make a ball. Rub the ball
with about 1/4 teaspoon oil and slip it into a plastic bag. Set
aside for 30 minutes or longer.
Make the stuffing. Peel the potatoes and cut them into 1/4 inch
dice.
Heat 4 tablespoons oil in a large frying pan over a medium flame.
When hot, put in the onion. Stir and fry until brown at the edges.
Add the peas, ginger, green chilli, fresh coriander (cilantro), and
3 tablespoons water. Cover, lower heat and simmer until peas are
cooked. Stir every now and then and add a little more water if the
frying pan seems to dry out.
Add the diced potatoes, salt, coriander seeds, garam masala, roasted
cumin, cayenne, and lemon juice. Stir to mix. Cook on low heat for
3-4 minutes, stirring gently as you do so. Check balance of salt and
lemon juice. You may want more of both. Turn off the heat and allow
the mixture to cool.
Knead the pastry dough again and divide it into eight balls. Keep
7
covered while you work with the eight. Roll this ball out into a
7 inch (18 cm) round. Cut it into half with a sharp, pointed knife.
Pick up one half and form a cone, making a 1/4 inch wide (5 mm),
overlapping seam. Glue this seam together with a little water. Fill
the cone with about 2 1/2 tablespoons of the potato mixture. Close
the top of the cone by sticking the open edges together with a little
water. Again, your seam should be about 1/4 inch (5 mm) wide. Press
the top seam down with the prongs of a fork or flute it with your
fingers. Make 7 more samosas.
Heat about 1 1/2 to 2 inches (4-5 cm) of oil for deep frying over
a
medium-low flame. You may use a small, deep, frying pan for this or
an Indian karhai. When the oil is medium hot, put in as many samosas
as the pan will hold in a single layer. Fry slowly, turning the
samosas frequently until they are golden brown and crisp. Drain on
paper towel and serve hot, warm, or at room temperature.
SAMOSAS
2+1/2 cups flour
1/2 tsp. salt
1 Cup buttermile or yogurt
extra flour, as needed
1) Place the flour in a medium-sized bowl. Mix in the salt.
2) Mix in the milk or yogurt to make a smooth dough.
3) Add extra flour, as needed, to keep the dough from being sticky.
The dough will be quite soft. Knead in bowl for about 5 minutes.
Cover tightly and refrigerate till you are ready to assemble the pastries.
2 large potatoes (the size of a large person's fist)
1 Tbs. butter
1 Cup finely minced onion
2 medium cloves garlic, minced
1 Tbs. freshly grated ginger
1 tsp. mustard seeds
1 tsp. dried coriander (if available)
3/4 tsp. salt
1+1/2 Cups uncooked green peas (froze+thawed=fine)
2 Tbs. lemon juice
Cayenne, to taste.
1) Mash the potatoes (i.e. peel, cut into 1-inch squares, boil, drain
& mash.) Set aside.
2) Melt the butter and saute onions, garlic, ginger, mustard seeds,
coriander and salt over medium heat for about 8 minutes, till onions
are soft. Add this to the mashed potatoes. Cool for at least 15 minutes
before filling the pastries.
1/2 Cup cider vinegar
1/2 Cup water
3 Tbs. brown sugar
1 small clove garlic, minced
1 tsp. salt
1) Place all ingredients in a small saucepan. Stir till the sugar
dissolves.
2) Heat to boiling, then let simmer uncovered for about 10 minutes.
It
reduce slightly.
3) Serve warm or at room temp.
ASSEMBLY:
1) Preheat the oven to 425F. Generously oil a baking sheet.
2) Keep a small container of flour, a fork, a small bowl of water, and
a
pastry brush close at hand. Flour a clean surface, and, using a rolling
pin, rook 1-inch balls of dough into 5-inch circles.
3) Place app. 1+1/2 Tbs. filling in the center and fold over, like a
turnover.
Brush the inside edges of each circle with a little water, and fold
the
edges together to make a small hem. Crimp the edges firmly with fork.
4) To bake: Place the samosas on the oiled baking sheet. Brush the
tops
with oil. Bake 15 minutes at 425F, then reduce heat to 375F and bake
10 min. more. For maximum crispiness, turn the samosas over when
you turn the oven down.
5) Serve within 15 min. with dipping sauce.
SAMOSAS
Pastry:
1 1/2 cups flour
3/4 tsp salt
1 tbsp ghee (a vegetable shortening with a buttery taste)
1/2 cup warm water
Filling:
1 1/4 tbsp ghee
garlic, crushed (1 - 5 cloves, to taste)
2 tsp curry powder
1/2 tsp salt
1 tbsp lemon juice OR vinegar
8 oz. ground lamb (or beef)
1 tsp mint leaves
1 tsp coriander (optional)
1 onion (finely chopped)
1 tbsp garam-masala
1 tbsp ginger, grated (fresh)
1/2 cup hot water
oil for cooking
PASTRY
Sift flour and salt into bowl, add ghee and water, mix thoroughly,
knead for
a couple minutes. Cover with plastic, make filling.
FILLING
Heat ghee in pan, fry onions, ginger, add garlic. fry until onions
are soft.
Add curry, salt and vinegar, mix well. Add meat and fry over high heat,
stirring constantly, until meat changes color. Turn down heat, add
water and
cover. Cook until liquid is absorbed (~ 10 - 15 min). Towards the end,
stir
meat to keep it from sticking. Add garam-masala, mint, and coriander,
mix,
remove from heat, cool, and add the rest of the onion. Mix.
Take small pieces of dough, shape into balls, and on a lightly floured
board, roll each ball to a very thin circle, about the size of a saucer.
Cut
circle in half. Put ~ 1 tsp of filling in the middle of each half circle,
brush edges with water, fold dough over and press edges together.
When they are all made, heat oil in a wok, deep fry a few at a time
until
golden brown on both sides. Drain on paper towels. Eat until too full.
