Texas Hash

A really easy casserole dish that I grew up on and loved. Texas Hash has a wonderful flavor, fills you up and is easily stored and reheated. When I found the recipe in my late mother's recipe book I was beyond excited - I thought the recipe would be lost forever! Silly man me! My mother never saw a recipe she didn't cut, clip or write down and such was the case with this easily prepared meal. What made this even more special was the fact that the recipe in my mom's book gave credit to getting it from my grandmother. I'm sure my grandmother likely came across it somewhere else too and I'm just thankful she did! 
So get your ingredients together and start cooking!
My notes are in red :)

Ingredients

2 large onions (sliced)

2 green peppers (cut)

1 lb. hamburger meat

2 tsp. Salt

2 cup tomatoes (1 can) I use tomato sauce & 1 small can stewed tomatoes cut up

1/2 cup uncooked rice

1 tsp. Chili powder

1/4 tsp. Black pepper

Directions

Cook onions and green peppers until onions are yellow. Cook hamburger meat till falls apart. (I cook meat first then sauce onions and peppers in skillet sprayed with pam- Charlotte [Charlotte was my mother]). Add tomatoes, rice, seasoning and then mix.

Put in oiled casserole dish, cover and bake in moderate oven (375°) for 45 minutes or till rice is done. If after 45 minutes the rice is not done, stir and then add in a half cup of water and bake another 10 minutes.

Notes:

I usually cook this in my small blue enamel oven roaster pan. I have also cooked in my crockpot too. In either case you'll want to grease the sides of the pan or crockpot with butter or oil to keep the ingredients from sticking to the side.

Toast will make a great accompaniment to this dish, but not just any toast. I like to put a couple slices of bread in my toaster oven and get them golden brown then lather them up in butter and lastly sprinkle a small bit of garlic salt on top. MMMMMM so good!

Dressing Up Shrimp Flavored Ramen Noodles

  Ramen Noodles are the staple of every college student and poor folk like me. What’s not to love? For a dollar you can buy five packets of this delightful bare necessity of life - that’s 20¢ a meal and sometimes you can find it even cheaper, especially if you buy in bulk. 

  But let’s face it, after a while just the plain Ramen Noodles can get a little boring no matter the flavor. I mean you can only eat so much of something before you’d trade your neighbor’s chrome hubcaps for a Big Mac and fries right? Well, to make your meal and life a little more interesting try dressing up your next meal of noodles.

Ingredients

1 pkg Shrimp Flavored Ramen Noodles

10-12 frozen small pre-cooked and de-veined shrimp

A pinch of Cayenne Pepper

Directions

  The Shrimp flavored Ramen Noodles are an excellent choice for upgrading because it is so versatile. Take some of your kids allowance money and buy a small bag of small frozen shrimp, the pre-cooked and de-veined kind. Follow the instructions on the noodles and cook them up being sure to add in the packet of flavoring that comes with them. 

  Now add 10-12 of the frozen shrimp, and the pinch of Cayenne pepper. Stir well. Continue to cook until shrimp are heated through. If you are using a microwave oven I usually cook it for an additional minute, on stove top it might take two to three minutes. 

  Now eat!

  If you would like you can also add a few slices of carrot and celery but you might want to boil those first to get them good and tender and then add them.

  Try it! You can buy a bottle of Milwaukee’s Best with the money you save by fixing this super cheap meal!

Triscuit hot d'ourves

 When I go to Italian restaurants my favorite part of the meal is the bread… but only when I can also get a saucer with olive oil and condiments on the table. With a little mixology of tabletop ingredients I concoct a delicious hors d’ourve. 

  At home for a tasty snack or to serve to guests (if I should ever have them!) I found an easy way to create a similar appetizer guaranteed to get ooh’s and ahh’s from your guest - or at least your belly! 

Ingredients:

Box of Roasted Garlic Triscuits

Extra Virgin Olive Oil

1 Cup Parmesan Cheese

1/3 Cup Garlic Powder (about 18 Tbspn)

2 Tbspn Crushed Red Pepper

2 Tspn Salt

1 Tspn Pepper

Directions:

  In a bowl combine Parmesan cheese, garlic powder, crushed red pepper, salt and pepper and mix thoroughly. Pour mixture into individual containers for serving, such as a cup or a saucer although if you are having guests you can use a single plate too if you don’t mind the occasional guest who “double dips”! If you’re unaware what “double dipping” is, it is when another person dips their chip or cracker in the communal dip or sauce or mix, takes a bite then dips the chip again - just give this person their own container of dip or sauce!

  Next pour the extra virgin olive oil into a separate container or containers. Make sure there is enough to allow the cracker to be partly immersed (or baptized! lol) in the oil. Finally place Triscuits on a plate or platter and serve. 

  To eat just dip a Triscuit in the oil (I like to let it drain a little before I take it out) then put it in the dry mixture making sure both sides are coated. There might be a little clumping of the mixture on the cracker but that is okay. Now chow down! 

  This is the mixture that I use although I encourage you to refine it to your own tastes - if you like less or more garlic powder or crushed red pepper then adjust to taste. Also, Triscuit brand makes many different flavored crackers so experiment and try some others. I think I’m going to try the roasted tomato and olive oil flavored ones next!

  

Cookie In A Cup!

  My friend Debra sent this to me on Facebook and it sounds like it's exactly the kind of recipe a dude would love. I'm going to try it this weekend!

INGREDIENTS:

1 tbsp. melted butter

1 tbsp. white sugar

1 tbsp. brown sugar

Pinch of salt

1 egg yolk

1/4 cup of flour

2 tbsp chocolate chips

DIRECTIONS:

Mix together in a mug and microwave for 30 seconds. Eat!

Note - I'm guessing you can add as many chocolate chips as you like - I'll try and let you know how it turns out!

Oh-oh! I just thought of something REALLY fantastic! Since the finished cookie doesn't fill up the entire mug - add a scoop of ice cream on top!!! Oh, I'm drooling now!

Bubble Pizza

  I must confess this is not my own but one I came across on Facebook. That being said though I plan to make this recipe as soon as possible because it just smacks of being a recipe for a dude!

Ingredients

1 can of biscuits (I used Pillsbury Grands Homestyle)
4 oz mozzarella cheese, shredded
pizza sauce, your recipe, or use one 15 oz can/jar
pepperoni, diced or sliced (use as much as you like!), optional
1 tbsp parmesan cheese, grated
dried oregano, to taste

Directions

Preheat oven to 400°.
Cut each biscuit into quarters. Place the biscuit pieces in a greased 8 x 8 glass baking dish.
Top with the sauce and the pepperoni.
Bake uncovered for 20 minutes. Remove from the oven and sprinkle the mozzarella cheese and parmesan cheese on top. Bake for an additional 5 minutes. Sprinkle with oregano and let stand for 5 minutes before serving.

I'll let you know how mine turns out!

Broccoli Casserole

  If you want to impress yourself and try to make people you are a decent cook then casseroles are always an easy way to go. I know it sounds like what you would expect little old ladies to bring to a Sunday church social or picnic but believe me when I say you can get a lot of mileage out of a casserole. 

  One of my favorite casserole dishes is also one of the easiest to make - Broccoli Casserole! It is also easy to change it up to suit your tastes. You can leave out the rice, or add in more chicken or more broccoli or even add in a can of mushrooms. For our purposes here though we’re going to make a basic broccoli casserole. So get your ingredients, put on your old t-shirt (cause guys don’t wear aprons you know!) and let’s get started!

Ingredients:

2 10oz. Cans Cream of Mushroom soup

1 12oz. Can Chunk Chicken breast

1 10oz. Box of Frozen Chopped Broccoli

1 Cup of Rice (uncooked)

1 TBSP Extra Virgin Olive Oil

Directions:

  Pre-heat your oven to 450°.

  First of all you need to either thaw or get out your Chopped Broccoli and once thawed set it aside. Next, go ahead and cook your rice. Bring a cup and a half of water to a boil on the stove top and add in your 1 TBSP of Extra Virgin Olive Oil then slowly pour in the rice. Cover and let come to a boil again. When it reaches boiling point turn the heat down and let it simmer. If you want an easier way to make rice I highly recommend buying a microwave rice cooker, these things are fantastic! If you have one then just cook your rice in it in the microwave!

  While your rice is cooking either on the stove or in the microwave you can prepare the rest of the dish. Open your cans of Cream of Mushroom soup and empty both into a 2 quart casserole dish. Next drain your can of Chunk Chicken Breast then empty the chicken into the casserole dish with your Cream of Mushroom soup. Add in your Chopped Broccoli and mix all this together by hand. Sometimes the chunks of chicken may be a little large so feel free to cut them into smaller pieces if you desire. Once your rice is done add it to the mixture and again stir by hand until it is well blended.

  If you prefer more broccoli or chicken or actual mushrooms then this would be the point you would add them in and stir it all together. 

  Take a piece of aluminum foil and cover the entire dish then put in the oven and cook for about 30 minutes. Remove the dish and remove the foil. At this point you can add a little flair if you like and sprinkle some shredded cheddar cheese on top or even some canned french fried onion rings. At any rate once you have it uncovered stick it back in the oven and cook it again for another 5 to 10 minutes or until you either get a slight browning or your cheese is well melted. Then remove and let cool a few minutes before spooning out a generous portion and enjoy!

  One additional note… I don’t care to add salt or pepper when I prepare this particular meal since the mushroom soup may be salty enough so I leave that chore to each person when the food is on their plate.

  

KK - Kielbasa and Kraut!

 

 Sauer Kraut isn’t for everyone, but if the tingly sour delicacy does tickle your palate then you’ll find this quick and easy recipe to be a wonderful addition to your growing collection of “Dude Foods.” When you find yourself socked in during a cold rainy winter day Sauer Kraut and Kielbasa is an excellent choice to fix for lunch and if you’re like me you won’t eat it all in one sitting so pack your left-overs away into zip lock freezer bags and air tight containers and put away into the frig and enjoy it as again tomorrow!

  

Ingredients:

1 lb. link of Kielbasa Sausage (Polish sausage will work too if you prefer)

1 lb. Bag of Sauer Kraut

1 Bay Leaf (broken into 4 pieces)

1 TSP Ground Peppercorns

1 Green Onion (chopped)

1 Cup White Wine (A good dry white is best but any white can work)

  OR 

1 12oz. can of your favorite Beer

2 TBSP Extra Virgin Olive Oil

Directions:

  First preheat an electric skillet or frying pan. Slice your Kielbasa sausage up into 1/2” segments. Then pour your 2 TBSPs of Extra Virgin Olive Oil into the skillet, then tilt the skillet several times to make sure the entire bottom is coated with the oil. When the oil is up to temperature add in the sliced Kielbasa. Spread them all around the skillet to get each one coated with oil. Let them brown on both sides so you’ll have to use a spatula to flip them over. During this browning take your Green Onion and chop it up if you haven’t done so already. Once the Kielbasa is browned add in your sauer kraut, including any water that is also in the bag. Add in your Bay Leaf, Ground Peppercorns and chopped Green Onion then stir the mixture to make sure the Kielbasa is mixed in well. 

  Now, take and pour yourself a glass of the wine… you might as well enjoy it since you’ve got it opened, or open a can of your favorite beer and drink it! Having done that add in your Cup of White Wine OR your 12oz Can of Beer, again stirring the entire mixture. 

  Let the whole thing simmer and stir it every few minutes until the water and wine or beer have mostly evaporated out. If you spot the bay leaves you can take them out now and discard them. Grab a spoon and plate and ladle yourself a heaping helping of this wonderful mess, pour yourself another glass of wine or open another beer and savor this most excellent treat! 

  For an added flavor put a dollop of mustard on the side of your plate and dip your Kielbasa into it as you eat.

Healthy Chicken Burrito's

A recent brush with death (i.e. the warning signs for heart attack and high blood pressure) coupled with my untreated diabetes sent me on a fast track to try to deal with my ailments through diet. In 13 days I lost 23lbs and 4" off my waist solely from reducing my food intake overall to close to nothing and what I did ingest was the healthiest foods I could find - light salad, sunflower seeds, apple, banana and water. When I was able to get into the doctor my blood pressure was indeed high as was my blood sugar. With an array of meds to treat my ailments I have been able to get everything under control… except my appetite. Finding foods to satisfy my hunger while reducing my portions is the hardest part, however one recipe came to my attention that has helped greatly. While sitting in the docs waiting room watching a wellness TV channel there was a short segment on a healthy recipe that sounded good so I thought I would try it out. With a few slight modifications I made it my own and here it is!

Ingredients:
2 Boneless Skinless Chicken Breasts
1 Small Red Bell Pepper
1 Can Kernel Corn
1 Can Low Sodium Pinto Beans
1 Cup Salsa
1 Cup Cheddar Cheese
1 TBSPN Canola Oil (I prefer to use Extra Virgin Olive Oil myself)
1/4 TSP Cumin
1/4 TSP Chili Powder
Jalapeño slices (to taste)
6-8 Large Soft Round Tortilla shells

Directions:

First open, wash and drain both your corn and pinto beans. When you wash and drain your corn and beans you get rid of up to 70% of the sodium and that's a good thing! Set the corn and beans to the side.
Begin by slicing the bell pepper into and cleaning out the seeds inside. Then dice bell pepper up. Depending on the size of your bell pepper you may only want to use half of it. Set these aside and then slice chicken breasts up into bite size chunks. Heat oil up in skillet (only hot enough to saute and cook the chicken) then add chicken chunks and diced bell pepper. Stir till chicken chunks are cooked through (if you prefer your bell pepper to be a bit crisper add it in after the chicken is partially cooked). Add in the cumin and chili powder, stir to ensure spices are distributed evenly.
Fold in the corn and pinto beans then stir in your salsa. Once these are well mixed add in your cheddar cheese, mix well again until cheese is melted then remove from heat.
Take one tortilla shell and put on plate and soften in the microwave (10-15 seconds). Remove and spoon mixture onto shell in a line from left to right. Begin folding tortilla shell by folding each side in then lift shell bottom up and over the mixture and continue rolling over till mixture is totally enclosed and serve.
I enjoy a bit more spiciness so I also add jalapeño slices on top of the mixture after I have spooned it out and onto the shell and before I roll it up.

Old Fashioned Banana Pudding

  Through the years there have been many a concoction created claiming to be banana pudding. But for this good ole southern boy there is only one kind of banana pudding and that is the kind mom used to make. I say "used" to make because nowadays she's on a health kick so sugar is out, splenda is in and everything is cooked in the microwave it seems so there is a definite loss of flavor. Oh sure, I use a microwave to pop popcorn or warm up leftovers and such but as far as cooking goes it has to be on a stove top and in the oven (non-microwave kind of oven!). So when I asked mom to send me her recipe for banana pudding - the way she made it when we were growing up - she did but she also had to include her directions for making it in the microwave. Directions, I might add, that I simply ignored.
  So here, without further ado, is my and mom's recipe for that stalwart favorite of southerns everywhere - Banana Pudding.

Ingredients:
2 Cups of scalded milk
3 Bananas
1 Box Vanilla Wafers
3 Eggs
3/4 Cup sugar (for pudding)
6 Tbsp. sugar (for meringue)
1/3 Cup all-purpose flour
1.5 Tsp. lemon juice
1 Tsp. salt
1 Tspn. vanilla flavoring

Directions:
  I like everything all set out and ready to go before I start cooking. Once you have everything together start by mixing the 3/4 Cup of sugar, salt and flour together. Mix it well. This is why I save butter containers - they are perfect to use, just put all three ingredients in, snap the lid on it then shake it several moments in several different directions to get it thoroughly mixed. Once this is done set it to the side. You can do the same thing with the lemon juice and vanilla flavoring, then set them aside.
  You can do this part at any time before the pudding is ready to pour but I like to go ahead and line my glass baking dish with a layer of vanilla wafers so it will be ready when the time comes.
  Next, crack your eggs and separate the yolk from the egg whites. Don't throw the egg whites away cause you'll use them later.
  Start by scalding the milk. Easiest way to do this is to put it in a sauce pan or pot and put on high for a few minutes while stirring constantly. Take a couple of spoonfuls of the milk and add to the egg yolks, beat them so they have the consistency of a liquid and set aside. Before milk gets to boiling point turn eye to low then, still stirring, gradually add in your sugar, salt and flour mixture. Once the mixture is well blended and before it thickens, stir in the egg yolks you set to the side a few minutes ago. Continue stirring constantly until your pudding mixture thickens. You don't want it so thick it won't pour around your wafers and bananas but you also don't want it to be too watery. Slice up your bananas and put a layer down on top of the first layer of wafers. Now pour enough of the pudding mixture in to cover most of your bananas. Add another layer of wafers and bananas then more pudding. Continue this until you're out of pudding mixture then set to the side.
  Time to make your meringue topping. This is really easy. In a mixing bowl combine your sugar and egg whites. Beat with a blender on high speed for several minutes or until the meringue is good and thick and holds it's form much like suds in a bubble bath might. Dip meringue out onto pudding and cover entire surface. Be sure to allow meringue to go over the lip of the dish slightly to seal the pudding.
  Preheat your oven to 350° then bake for about five minutes or until the meringue has a nice golden brown color to it (see the photo). Remove and let cool a bit. I love my banana pudding to be warm from the oven if you don't then let it cool or put in refrigerator till it has cooled. Cooling it will also help firm up the pudding for easier serving.
  Thanx mom for the recipe!

Spaghetti and Meat Sauce Meal

I've found over the years that real Italian food tends to be rather bland for my tastes. I love the tomato flavor that predominates most traditional Italian dishes but they still seem to lack a good punch to the palette. When it comes to spaghetti and meat sauce though I firmly believe mine is far superior to any found in a restaurant. Then again I find that I prefer most of the meals I fix over any that you might find in a restaurant. I will say also that I do not make my own tomato sauce, or grow my own garlic or make my own seasonings but that's okay 'cause let's face it - sometimes it's a lot easier to just buy an ingredient than it is to grow it.

Ingredients
One (1) box (approx. 12 oz.) of whole wheat spaghetti noodles
Three (3) tablespoons of Extra Virgin Olive Oil
Two (2) 29 oz. cans of Tomato sauce
One (1) 14 oz. can of petite diced tomatoes
One (1) 14 oz. can of mushrooms - stems and pieces
Two pounds of lean ground beef
Two (2) tablespoons of minced garlic
1/4 cup of ground garlic
Two (2) tablespoons of ground oregano
One (1) tablespoon of salt
One (1) tablespoon of ground pepper
Two (2) packs of McCormick's Thick and Zesty Spaghetti Sauce mix
Two (2) bottles of Chianti red wine
One (1) loaf of French Bread (sliced)
Bunch of butter
One container of garlic salt
Strange but it doesn't seem like a lot when I'm cooking it!

Begin by sauteing (is that even a word?) the minced garlic in some Extra Virgin Olive Oil. Drain.
Brown ground beef, adding the sauteed minced garlic when it is about half done. Drain and set to side.
Open the bottle of Chianti and pour a small glass. Take a sip then set to the side.

In a large pot empty the cans of tomato sauce, petite diced tomatoes and mushrooms (feel free to chop the mushrooms up if you think the pieces are too large). Stir until well blended bringing mixture to a boil then turn to low. Now add in the ground garlic, ground oregano, salt, pepper and the one pack of the McCormick's mix. Stir again until well blended. Take another sip of Chianti.
Next add the ground beef and the second McCormick's mix then stir again and for good measure take another sip of Chianti.

Cover and let simmer on low heat for two hours. Take your glass and bottle of Chianti and put a movie in the DVD and sip away. Don't forget to set your timer for fifteen minute intervals to go check and stir your sauce so it doesn't burn to the bottom of the pot.

When close to meal time fill a good size pot halfway with water, add a pinch of salt and the rest of the Extra Virgin Olive Oil then bring to a boil. Take the whole wheat spaghetti (I promise you'll never be able to tell the difference from the regular and it's healthier for you) and break them in half then put them into the boiling water and oil. Lower heat and stir periodically. When noodles are nice and tender then drain the water off.

Pre-heat oven to 350° then slice the French bread and cover one side of each with lots of butter then sprinkle garlic salt on it. Put on tray and into oven for about five minutes then take out.

Now serve up your noodles and sauce on a plate with a side of bread and a glass of wine for all (or give everyone else grape juice and keep the Chianti for yourself!)

Being single I can make this much up and have a great lunch and dinner for days OR I can invite bunch of friends over and share (but they have to bring their own Chianti!) :)

Ohh! and lest I forget... I like my sauce nice and thick but if you prefer it a bit more runny then just add a little water when cooking the sauce.

Creamed Eggs on Toast

Okay, okay, I admit it sounds gross but trust me this is the absolute tastiest non-traditional breakfast you can eat! This is another one that I grew up with, though admittedly mom didn't fix it near as often as I would like even though it's simple and easy. This one I do a lot by feel so the measurements are my best guess.

Ingredients
Five (5) hard-boiled eggs, peeled & sliced (if I didn't say peeled then some yahoo would surely try and make it with the egg shell intact!)
One (1) teaspoon of salt
1/8 cup of butter
1/3 cup self-rising flour
Three (3) to four (4) cups of milk
Paprika
Toast
One box of Strawberry Poptarts

You can use a small to medium size pot or a large saucepan but I prefer a pot.
After you've boiled and sliced your eggs you need to make a white sauce.
To make the sauce melt the butter in the pot over medium heat then add the the flour. Mix it well until it has the consistency of a good thick paste. Add a little milk and stir. Continue slowly adding milk making sure you stir until the flour/butter mixture is dissolved into the milk. Add the salt. There will likely be a few beads of the mixture that won't dissolve further but don't sweat it. Continue cooking on medium heat and stirring. Sure you can take a break and stop stirring for a moment or two but don't stop longer than that. When the mixture has thickened to a point that you like it then you're ready. I prefer my sauce to be moderately thick like room temperature pancake syrup would be.
Now fold in the sliced eggs making sure they are all mixed in well. Place toast on a plate and ladle the mixture over the toast, sprinkle with Paprika, serve and enjoy.
This recipe will make approximately enough to cover eight slices of toast.
Oh! And the Poptarts? Well those are for the kids who turn their nose up at this fantastic meal but personally, if they won't eat what you fix I'd make 'em do without until lunch! Trust me though, this is a fantastic breakfast, even got my roommate and her son loving it!

Southwestern Stuffed Chicken

Not everyone enjoys the flavor or even texture of two meats served together. I do. Sometimes. I also like food that has a punch to it whether its spicey, salty, tangy, fruity or whatever.
I used to buy the Southwestern Style Chicken meal in a box that Campbells put out but for some reason they either stopped making it or stopped selling it in my area and I haven't found it in years. So I decided to create my own and of course added my own twist to it as well.

Ingredients
Three (3) or four (4) boneless, skinless chicken breasts.
1/3 roll of Wampler Farms HOT ground sausage
Half a block of pepper-jack cheese
One (1) box of southwestern style rice (the kind with black beans in it)
One (1) cup of kernel corn
One (1) 8oz can of petite diced tomatoes
Butter

Preheat oven to 400°

Brown and drain the sausage and break it up into crumbs then spread it over a paper towel to get rid of additional grease.
Slice cheese up into blocks a little smaller than a die (that's singular for dice if you were wondering).

Take a deep casserole dish (I prefer to use a round one) and coat the inside of it with butter. Empty the contents of the box of southwestern style rice into the bowl. If your's didn't come with a packet of seasoning then you probably got the wrong one! Add the corn and petite tomatoes. If you want you can also add some kidney beans and black beans as well. Stir the mixture up then set to the side.

Take a thin filet knife and insert it into the thick end of the chicken. Try to keep the hole the same size as the knife blade. Push the knife into the chicken breast and using the insertion point as the axis cut the inside of the chicken breast only so as to form a cavity. You don't want the knife to cut all the way through the chicken. Take the sausage and the cheese and stuff it into the cavity. I like to stick a cube of the cheese in first followed by sausage, then another cheese cube, more sausage and a final cheese cube. You can use more or less cheese or sausage but the point is to stuff the chicken breast to the point that it feels like it will burst out.

Now take the mixture and place it in the rice mixture. You will want to push it down into the mixture so that once all the pieces are placed they will be almost submerged in the mixture. If the juice from the can of petite tomatoes doesn't seem sufficient to cook the rice then add a little bit of water in.

Cover with aluminum foil and place in oven. Cook for 45 minutes, remove and check to make sure rice is soft. If not then add a little more water and cover again and cook for another 20 minutes. Uncover and put back in oven for about 10 minutes to brown. Remove then serve.

If you like you can also garnish with a little paprika as well.

Awesome Chip hor d'ourves

I went to a party last winter and the hostess served the most marvelous hor d'ourve. It was really quite simple as well. When I had a birthday party at my home this past February I took that simple hor d'ourve added my own little twist and it became a big hit. With just three simple ingredients your guest will love this too.

Ingredients
One (1) bag of Tostitos "Hint of Lime" tortilla chips
One (1) block of pepper jack cheese
One (1) roll of Wampler Farms HOT ground sausage

Of course if you have a favorite brand you prefer, by all means try it. I have a hard time finding the "Hint of Lime" flavor sometimes but I have also used the "Hint of Jalapeno" flavor and it works just fine only with a slightly different flavor.

Pre-heat your oven to 375°

First brown and drain about a cup of ground sausage. Make sure you break up the clumps of sausage into "crumbs." After draining, set to the side. I like to spread them out on a paper towel to soak up as much grease as possible.
Get a cookie sheet cover it with aluminum foil (makes an easier cleanup). Open the bag of Tostitos "Hint of Lime" tortilla chips and select whole, unbroken chips and place them on the cookie sheet side by side.
Open the block of pepper jack cheese and slice off portions about the thickness of two pennies and place the cheese sections on the chips.
Next take the sausage crumbs and spread a little on top of each piece of cheese.
Place the sheet of chips in the oven just long enough to melt the cheese (for me it's usually about five minutes.
Remove from oven and serve.

If you don't get rave compliments from this recipe then your guests either don't like you, are lactose intolerant or are vegetarians!

Russian Tea (or Spiced Tea)

INSTANT RUSSIAN TEA

2 cups Tang (orange)
2 pkg. Instant lemonade, small pkgs. I use Wyler Brand
1 cup sugar or equilent of sugar sustitute
3/4 Cup Instant Tea - Plain
1/4 tsp. ground cloves
1 tsp. ground cinnamon

2 Tsp. per cup of Boiling Water

Apple Jelly - from mom

Making and canning your own apple jelly is quite easy. Here's how to do it, in 13 easy steps and completely illustrated. These directions work equally well for pear, peach, nectarine, plum and apricot jellies. For http://www.pickyourown.org/apricotjam.htmjam of these fruit, see this page; or see http://www.pickyourown.org/jam.htmthis page for berry jams, http://www.pickyourown.org/figjam.htmthis page for Fig Jam and http://www.pickyourown.org/blueberryjam.htmthis page for Blueberry Jam directions!
Also, see our pages on http://www.pickyourown.org/applepicking.htmtips for picking apples at a farm, easy illustrated directions to make applesauce, apple butter and apple pie.

Ingredients and Equipment

•6 lbs. of apples to yield about 6 cups of apple juice (see step 1) OR 6 cups of apple juice (skip to step 6)
•Cinnamon (optional!) I like 1/2 teaspoon per batch
•Jar grabber (to pick up the hot jars)
•Jar funnel ($2 at Wal-Mart)
•At least 1 large pot
•Jelly strainer (see step 6) or cheesecloth
•Large spoons and ladles
•Ball jars (Publix, Wal-Mart carry then - about $8 per dozen quart jars including the lids and rings)
•1 Water Bath Canner (a huge pot with a lifting rack to sterilize the jars of apple jelly after filling (about $30 to $35 at mall kitchen stores, Wal-Mart) You CAN use a large pot instead, but the canners are deeper, and have a rack top make lifting the jars out easier. If you plan on canning every year, they're worth the investment.
•Vegetable / fruit peeler ($1.99 at the grocery store)

Recipe and Directions

Step 1 - Selecting the apples
The most important step! You need apples that are sweet - NOT something like Granny Smith's. Yeah, I know you like them (why do sweet women like sour apples???) and even if I did, they still wouldn't make good apple jelly - you'd have to add a lot of sugar.

Instead, choose apples that are naturally sweet, like Red Delicious, Gala, Fuji, Rome and always use a mixture - never just one type. This year I used 4 bushels of red delicious and one each of Fuji, Yellow Delicious, Gala and Rome. This meant it was so sweet I did not need to add any sugar at all. And the flavor is great! The Fuji's and Gala's give it an aromatic flavor!

Step 2 - How many apples and where to get them

You can pick your own, or buy them at the grocery store. But for large quantities, you'll find that real farmer's markets, like the [ http://www.pickyourown.org/gafpfm.php ]State Farmer's Market in Forest Park, Georgia have them at the best prices. In 2007, they were available from late September at $14 to $24 per bushel.

You'll get about 14 quarts of apple jelly per bushel of apples.

Step 3 -Wash and peel the apples!

I'm sure you can figure out how to wash the apples in plain cold water and remove any stickers or labels on them.
Using a vegetable peeler or a paring knife, peel the apples.

Step 4 -Chop the apples!

Chopping them is much faster if you use one of those apple corer/segmenters - you just push it down on an apple and it cuts it into segments.
Using a paring knife, be sure to remove any seeds, hard parts (usually the part around the seeds) and any mush or dark areas.

Step 5 - Cook the Apples

Pretty simple! Put about 1 inch of water (I used either filtered tap water or store brand apple juice) on the bottom of a huge, thick-bottomed pot. Put the lid on, and the heat on high. When it gets really going, turn it to medium high until the apples are soft through and through.

Yes, this picture shows skins (I didn't have a photo of this step with peeled apples) and you CAN leave the skins on; it just clogs up the strainer more and takes more time. On the plus side, leaving on the skins usually imparts a little more flavor, plus the color of the skins to the finished jelly!

Step 6 - Sieve the cooked apples

You can either put the soft cooked apples through a jelly strainer (about $9.00, see ordering at right, or pour them through cheesecloth in a colander.
Or if you don't mind slightly chunky jelly, you don't need to sieve it. Just let the juice stand for 20 minutes, and decant (pour off) the mostly clear liquid to use. Discard the bigger chunks of solids left behind at the bottom.
I pointed out in the ingredients list that you could start with apple juice, store bought or your own.
Either way, you'll need about 6 cups of juice now.

Step 7 - Measure out the sweetener

Depending upon which type of jam you're making (sugar, no-sugar, Splenda, mix of sugar and Splenda or fruit juice) you will need to use a different amount of sugar and type of pectin. The precise measurements are found in directions inside each and every box of pectin sold (every brand, Ball, Kerr, Mrs. Wages, etc. has directions inside). I haven't seen a jelly recipe that uses only Splenda, and I haven't yet tried it; I suspect it would taste bland.

Type of jam Type of pectin to buy Sweetener
regular regular 7 cups of sugar
lower sugar lower-sugar 4.5 cups of sugar
lowest sugar no-sugar 4 cups of Splenda
lower sugar lower-sugar or no-sugar 2 cups sugar and 2 cups of Splenda
no sugar no-sugar 4 cups of Splenda
natural no-sugar 3 cups fruit juice (grape, peach, apple or mixed)

Step 8 - Mix the dry pectin with about 1/4 cup of sugar or other sweetener

In a small bowl, mix the dry pectin with about 1/4 cup of sugar (or other sweetener). Keep this separate from the rest of the sugar.

Notes about pectin: I usually add about 20% more pectin (just open another pack and add a little) or else the jam is runnier than I like. With a little practice, you'll find out exactly how much pectin to get the thickness you like.

For more about the [ http://www.pickyourown.org/pectin.htm ]types of pectin sold, see this page!

Is your jam too runny? Pectin enables you to turn out perfectly set jam every time. Made from natural apples, there are also low-sugar pectins that allow you to reduce the sugar you add by almost half!

Step 9 - Mix the apple juice with the pectin and cook to a full boil

Stir the pectin into the apple juice and put the mix in a big pot on the stove over medium to high heat (stir often enough to prevent burning). It should take about 5 to 10 minutes to get it to a full boil (the kind that can not be stirred away).

Step 10 - Add the remaining sugar and bring to a boil

When the apple-pectin mix has reached a full boil, add the rest of the sugar (or other sweetener) and then bring it back to a boil and boil hard for 1 minute.

Step 11 - Testing for "jell" (thickness)

I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jam is ready. If not, I mix in a little more pectin (about 1/4 to 1/2 of another package) and bring it to a boil again for 1 minute.

Step 12 - Fill the jars and put the lid and rings on

Fill them to within 1/4 inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them. Then put them into the boiling water canner!
This is where the jar tongs and lid lifter come in really handy!

Step 13 - Process the jars in the boiling water bath

Keep the jars covered with at least 1 inch of water. Keep the water boiling. In general, boil them for 10 minutes, which is what SureJell (the makers of the pectin) recommend. I say "in general" because you have to process (boil) them longer at higher altitudes than sea level, or if you use larger jars, or if you did not sterilize the jars and lids right before using them. The directions inside every box of pectin will tell you exactly. The directions on the pectin tend to be pretty conservative. Clemson University says you only need to process them for 5 minutes. I usually hedge my bets and start pulling them out after 7 minutes, and the last jars were probably in for 10. I rarely have a jar spoil, so it must work.

Note: Some people don't even boil the jars; they just ladle it hot into hot jars, put the lids and rings on and invert them, (this is called "open kettle" processing). Open kettle process is universally condemned by all of the authorities (USDA, FDA, Universities - Clemson, UGa, Minnesota, WI, Michigan, etc,.) as being inherently dangerous and conducive to botulism. It does not create a sterile environment; it does create the ideal environment for botulism to grow.

Putting the jars in the boiling water bath REALLY helps to reduce spoilage! To me, it makes little sense to put all the working into making the jam and then not to process the jars to be sure they don't spoil or risk your family's health.!


Step 14 - Remove and cool the jars - Done!

Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight) You can then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok.

Once cooled, they're ready to store. I find they last up to 12 months. But after about 6 to 8 months, they get darker in color and start to get runny. They still are safe to eat, but the flavor and texture aren't as good. So eat them in the first 6 months after you prepare them!