(Courtesy of Judy Stewart)

1 lb. bulk pork sausage
- Brown & pat dry on paper towels
- Spray glass 9x13 baking dish with Pam
10 eggs (I use 12) (break & swirl in dish)
2 C shredded cheddar cheese (mild or sharp)
1/2 Pint (Small) heavy whipping cream
1 sm can chilies (optional)
Break & swirl eggs in dish (do not beat)
Crumble cooled sausage over eggs
Spread 2 C. shredded cheese over sausage & eggs
Pour whipping cream over top of mixture of eggs, sausage & cheese
Cover and refrigerate overnight.
Preheat oven to 350 degrees
Bake for 40 minutes or until edges just begin to turn light golden brown (test center with

RECIPE  (Courtesy of Phylis Hager)

1 lg bunch green seedless grapes
1 lg bunch red seedless grapes
1 lg (8 oz) pkg. cream cheese (softened)
3/4 C. sugar (may use granulated or powdered)
1 C. nuts (pecans or almonds)
1 T. sour cream

Blend cream cheese with sugar.  Add sour cream (beat until creamy).  Add grapes and
nuts until covered with cream cheese mixture.  Pour into dish and sprinkle with brown
sugar and nuts.


Cracker Barrel Old Country Hashbrown Casserole
(Complements of Maureen Smithwick)

1     Can Cream of Chicken Soup
1     (8 oz) block Colby Cheese - shredded
1/2  Cup Onion (Chopped)
1/2  Cup Margarine or Butter - melted
1/2  tsp Black Pepper
2     30-oz packages frozen Hash Brown Potatoes
Add:  1   Cup Shredded Colby Cheese (Optional)

Preheat oven to 375.  Combine first 6 ingredients, stirring until well blended.  Add hash
browns (thawed) to bowl.  Spoon mixture into 2 lightly greased 1-1/2 Qt baking dishes.  
Sprinkle one cup Colby Cheese, if desired.  Bake 25-30 minutes or until golden brown.

1 cup Canned Chickpeas
1 cup Canned White Navy Beans
½ cup Canned Brown Lentils
4 table sp Olive or Vegetable Oil, divided
4 cloves Garlic, minced
1 tea sp Garam Masala or Curry Powder
1 lg. Carrot, peeled and grated on a course grater
1 rg. size Zucchini, grated on a course grater
1 medium Yellow Onion, chopped
1 handful fresh Cilantro or Parsley, chopped finely
2 ea. Eggs, beaten
1 cup Panko or Breadcrumbs, divided
1 teaspoon Salt (not Sea Salt)
½ teaspoon freshly Ground Black Pepper
6 ea. Hamburger Buns
Your favorite Burger Toppings

Rinse Beans thoroughly and place in large bowl. Reserve. In a sauté pan over medium-
high heat, add 2 tablespoons Oil, Garlic, and Garam Masala. Stir for one minute. Then add
Carrot, Zucchini and Onion. Sauté for five minutes or until veggies soften.

Transfer contents of the pan to the bowl of beans. Use a potato masher or fork to mix and
mash the mixture until about half of the Beans have been thoroughly mashed. Add fresh
herbs, eggs, ½ cup of Panko or Breadcrumbs, Salt and Pepper. Mix all of the ingredients
with a fork, then use your hands to form patties.

Place the remaining half cup of Panko in a large bowl. Roll the patties in the Panko to coat.
In a Sauté pan over medium-high heat, add remaining 2 tablespoons oil. When oil is hot,
add patties. Cover with lid and cook for four minutes per side or until cooked throughout.
Serve on buns.

Yields: Six generous burgers.

Prep: Think of the ingredients as three subgroups; beans, veggies, and binders
(breadcrumbs and eggs). Simply prep the first two groups, mix everything together and
form the patties. It’s that simple


TiKi Salad
¼ cup        Sugar
1 cup        Crushed Pineapple
1 box        Lemon Jell-O (small)
8 oz.        Cream Cheese
2 cp’s        Ice Water
1 cup        Ground Nuts
1 cup        Celery, chopped
1 8oz. can        Cool Whip

Mix Sugar and Crushed Pineapple together and cook 5 minutes.  Remove from heat and
add Lemon Jell-O, 8 oz. Cream Cheese (at room Temperature) stir until blended.  Add 2
cups Ice Water, 1 Cup Chopped Celery mix well.  Add 1 8oz. can Cool Whip; pour into
bowl 9X13 and Refrigerate.  Do not serve until completely chilled.



1 c. Quick Grits
4 c. Water
4 Ts. Butter
3 Eggs, slightly beaten
8 oz. Sharp Cheddar Cheese

Add grits and a pinch of salt to briskly boiling water.  Cook 5-7 minutes.  Remove from
heat.  Add butter, eggs and cheese.  Stir until butter and cheese are melted.  Pour into a
greased casserole dish.  Bake uncovered at 400o for 30-45 minutes.  Serve and enjoy.


¼ c. diced Onion
1 C. diced Celery
2 T. margarine
2/3 c. Chicken Broth
2 cans Mushroom Soup
2 c. Cooked Minute Rice
4 T. Soy Sauce
4 c. diced Chicken Breasts, cooked
1 c. Cashew Nuts
1 c. Chow Mein Noodles

Sauté onions and celery in margarine; add broth and soup; simmer for 5 minutes.  Stir in
rice, soy sauce and chicken.  Pour into baking dish.  Bake at 3750
For 40 minutes.  Remove from oven; top with nuts and noodles.  Return to oven to warm.

Herb-Roasted Seasonal Vegetables

½ c. olive oil
6 cloves garlic
1 T. fresh rosemary leaves
1 T. fresh thyme leaves
½ tsp. pepper
½ tsp. salt
1 lb. each: sm. red potatoes, rutabaga, & purple turnips.
2 med. Onions
4 carrots
2 parsnips
1 pt. Brussels sprouts

Mince garlic; combine with olive oil, rosemary, thyme, pepper and salt. Cut potatoes in
half. Cut rutabagas and turnips into 1 –in pieces. Quarter onions, cut carrots and parsnips
in 1 ½ inch pieces. Cut Brussels sprouts in half. Toss vegetables with marinade. Place in
roasting pan. Roast at 3750 for 45 minutes, turning vegetables 2 or 3 times. Makes about 12

Drain in a colander:
1 can black beans - rinsed
1 can black eyed peas - drained
1 can Kernel corn - white if available
4 oz can chopped Jalapenos
14 oz can diced tomatoes
Remove to a large bowl and add
1/2 cup chopped onion
1/2 cup green pepper & chopped cilantro to taste
1/2 tsp. garlic salt
1 cup Italian Zesty Dressing
Cover and refrigerate at least overnight
Serve with Frito Scoops
P.S. I like to add a small can of sliced black olives (drained)
This dish keeps very well in the frig, so you may want to make a double batch. ENJOY,


Veggie Dish
1 (16-oz) bag Vegetables, thawed and drained
1 can Cream of Mushroom Soup
1 cup Swiss cheese shredded
1 94-oz) jar Diced Pimento
1 can French Fred Onions
¼ tsp. Pepper
Set aside half of the cheese and half of the onions. Combine all other ingredients and
place in a shallow glass casserole. Bake covered for 30 minutes at 350 degrees. Uncover
and top with remaining cheese and onions. Bake uncovered 5 minutes or until cheese
melts and turns golden brown.

Pumpkin Crunch
1 - 15oz. Can solid Pumpkin
1 – 12oz. Evaporated Milk
3 Eggs
1 ½ cups Sugar
½ tsp. Cinnamon
½ tsp. Salt
1 box, Yellow Cake Mix
1 cup, Chopped Pecans
1 cup Butter/Oleo melted
Whipped Cream

Preheat oven to 350 degrees.
Combine pumpkin, milk, eggs, sugar, spice, and salt in a large bowl.
Pour into Baking Dish.
Sprinkle cake mix over pumpkin mixture.
Top with Pecans.
Drizzle with melted Butter.
Bake for 50 minutes or until Golden Brown.
Cool, serve with Whipped Cream.


1 PK. Duncan Hines Baker Style Muffin Mix
½ Cup Fisher sliced Almonds (optional)
1pkg. (8oz) Cream Cheese, softened, (filling)
1 Egg
1/3 cup Sugar
1 tbs All Purpose Flour
1 tbs grated Lemon Peel

 Preheat oven to 350 degrees. Grease & flour 9X5 loaf pan.
 Rinse Blueberries with cold water and drain. Combine contents of topping packet from
mix with almonds; Set aside.
 For filling, combine cream cheese, egg, sugar, flour, and 1 tsp lemon peel in small bowl
and beat at low speed with elec. Mixer until smooth; set aside.
 Prepare muffin mix following package directions. Fold in blueberries and remaining
lemon peel.
 Pour 2/3 of butter into pan. Spoon the filling evenly over batter. Add remaining batter
and sprinkle almond mixture.
 Bake at 350 degrees for about 1 hour or until butter knife inserted in center comes out
 Cool in pan 10 minutes, loosen loaf from pan. Invert onto cooling rack. Turn right side
up . Cool completely.
 TIP; To help keep topping intact when removing loaf from pan, place aluminum foil on

“BAKED OATMEAL”  courtesy of Fran
(As served in Peaches restaurant)

½   cup oil (I use Grape seed oil)
1   cup sugar or ½ cup Splenda
2   eggs, beaten
3   cups Irish Steel oatmeal
1   tsp Baking Powder
1   tsp salt
1   cup milk (I use skim milk)
1   tsp vanilla
1   can of pie filling (can use “no sugar added” if desired) don’t use Blue berry (turns
everything blue).  Suggest apple or peach.  Pour fruit in layers while adding other
ingredients in pan.
Mix together, bake at 350 degrees for 30 minutes.  Add Cinnamon


“FRENCH TOAST BAKE”   courtesy of Fran

10-12   eggs beaten
½ to 1   cup milk (depending on size of loaf)
Break up one loaf of your favorite bread and soak in mixture.
Spray casserole dish, add bread mixture.
16   oz Light Cream cheese, break up add to mixture in casserole.
Bake 20 minutes at 350 degrees
Add Cinnamon as desired
Baker Crusher Pineapple

1   81/4 Oz Can Crushed Pineapple
2   Slices of Beard without crust
1   Egg
4   Tablespoons of Butter (melted)
¼   Cup Sugar
1   Tablespoon of Flour

Mix in order listed and in the same dish to be used for baking.

Bake at 350 Degrees, 25 Minutes, or until top is Golden Brown.

(This will serve 4-6 people, for larger amount, simply double all ingreadence).


New Mexico ROAD KILL CHILI   (Compliments of Fran Blanchet)

1-1/2 Lbs. Ground Meat (Some people use Venison here, as that is where the name “Roar
Kill” comes in).
1-1/2 lbs. Chuck Roast in ½” cubes
3 cans (16 oz size) Chili Beans & Juice
3 Cans (10 oz size) “Ro-Tel” Tomatoes with diced green chives
1 Cup Wine (any type)
6 Tbs. Chili Powder (Prefer Chimayo Brand New Mexico Chili, but what ever you have will
work fine).
½ Cup Flour
Salt to taste
1/8 Cup Olive Oil
2 Cans Beer (your choice)

In a large skillet, brown the ground meat, drain off and discard fat and liquid.  Transfer
browned ground meat to a large soup pot.  In same skillet add Olive Oil, dredge the cubed
chuck in seasoned flour and brown, after you have turned the meat once, add the wine
and cover and cover, this will steam the meat and de-glaze the skillet at the same time.  
Transfer chuck to the soup pot with the ground meat, add beans w/juice, Ro-Tel
Tomatoes.  Once this mixture comes to a low boil, stir in Chili Powder 1 Tbs. at a time so it
does not ball up.  This is very thick hearty chili so if you must, add one can of beer and
drink the other.  Enjoy!

German SCHWENKBRATEN   (Compliments of Fran Blanchet)

Schwenkbraten is Pork Shoulder Blade Roast cut into 1” slices, but you can use Center
Cut Pork chops with the bone removed or even the Tenderloin of Pork.  Which ever you
use it is delicious.

3 lbs Pork sliced 1” thick
2 lg Onions, sliced
1 tbs Meat Tenderizer
1 tbs Parsley Flakes
2 tbs White Vinegar
3 tbs Water
½ tsp Course Black Pepper
1 tsp Garlic Powder
½ tsp Salt
½ tsp Sugar
1½ tsp Paprika
5 Dashes “Maggie” Seasoning (you can use Worcestershire Sauce)
1 lg Bowl to use for marinade

Place all ingredients into the bowl and mix.  Add meat, cover and store in refrigerator
overnight.  Next day, cook the Schwenkbraten on the grill; serve on a Chicago hard roll
with some of the onions from the Marinade.  Eat it like a hamburger.


Apple Dumplings w/ Mountain Dew

2ea. Granny smith apples
2Ea. Sticks real butter
2 cans crescent rolls, (8 per can)
1½ cups sugar
1 can 12oz Mountain Dew
1 teas Vanilla

Peal & core apples,
Cut each apples into 8 slices
Unroll crescent rolls and place 1 piece of apple on the large end of the roll.
Sprinkle with cinnamon and roll up
Place in 9” X 13” buttered pan
Melt butter in microwave, add sugar and barely stir.
Add Vanilla and stir.
Spoon mixture over apples/dough.
Pour Mountain Dew around the edges of the pan and between dumplings.
Sprinkle with cinnamon
Bake at 350 degrees for 40 min.

POTATO SALAD  Courtesy of  Mildred Beck

4 C.  Diced Potatoes
½ C.  Celery
½ C.  Onion (Red)
½ C.  Bell Peppers (mixed G-Y-R for color)
½ C   Diced Dill Pickles
3        Eggs (Hard Boiled)
Add Salt & Black Pepper to taste.
Add Mayonnaise to desired consistency.

[For a “Pot Luck Dish” double all ingredients]