Ingredients

2 cups rice
¼ cup butter or margarine
2 teaspoons salt
2 large avocados
2 cloves garlic, peeled and minced
4 tablespoons tomato sauce
1/2 teaspoon of Tabasco or other pepper sauce

Directions

Cook rice in butter or margarine 2 minutes. Add salt and water. Cover and cook over medium heat about 10 minutes until water is absorbed. Uncover and shake over low heat until dry.

Peel and pit avocado. Mash. Add garlic, catsup and Tabasco. Serve on top of hot rice.

Originally posted 2009-02-25 02:12:36. Republished by Old Post Promoter

Ingredients

2 1/2 pounds Chicken wings — separated
5 tablespoons Louisiana hot sauce
2 tablespoons Vegetable oil
1 tablespoon White vinegar
1/4 teaspoon Garlic powder

Directions

First, a word about setting the fire level of the wings. The nice thing about this recipe is that the sauce you use can adjust the level. Use a mild pepper sauce or less hot sauce for a mild recipe or use a habanero pepper sauce for nuclear wings.

Set oven to “broil” and place rack 6″ from the element.

In a medium sized mixing bowl combine hot sauce, oil, vinegar and garlic powder. Place chicken wings on a broiling pan. Using a pastry brush, coat the wings with the sauce mixture.

Broil the wings for 7 minutes on one side before turning them over and broiling for another 7 minutes.

You can also cook these wings on a barbeque grill. Cook wings for the same amount of
time over medium high coals. Be sure to preheat the BBQ and brush the grill with oil to prevent sticking.

Originally posted 2009-02-15 03:04:06. Republished by Old Post Promoter

Ingredients

1 cup packaged dried wagon wheel or elbow macaroni
1-1/2 cups cubed fully cooked ham (8 ounces)
4 ounces Monterrey Jack or Cheddar Cheese, cut into cubes (1 cup)
1 cup frozen peas
1 stalk celery, thinly sliced (1/2 cup)
1/4 cup finely chopped onion
2 tablespoons diced pimiento
1/2 cup mayonnaise or salad dressing
1/4 cup sweet pickle relish or chopped sweet pickle
1 to 2 tablespoons milk (optional)
Dash pepper
8 cherry tomatoes, halved
Fresh parsley sprig (optional)

Directions

Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.
In a large mixing bowl combine pasta, ham, cheese, peas, celery, onion, and pimiento. Toss
gently to mix.

For dressing, in a small mixing bowl stir together mayonnaise or salad dressing, pickle relish or
chopped pickle, milk, and pepper. Pour dressing over pasta mixture. Toss to coat. Cover and chill
for 4 to 24 hours.

Just before serving, stir in milk, if necessary. Spoon pasta mixture into a serving bowl.

Arrange cherry tomato halves around the edge of bowl. If desired, garnish with parsley. Makes 4
main-dish servings.

Originally posted 2009-02-06 22:50:18. Republished by Old Post Promoter

Ingredients

15 1/2 ounces canned Alaska salmon
1/3 cup cream cheese  (plain nonfat yogurt is a good non-fat substitute)
1/3 cup chopped green onions or chives
1/3 cup dill pickle relish
1 tablespoon lemon juice
1/2 teaspoon of tarragon
Salt, paprika  and black pepper, to taste

Directions

Drain and flake salmon.

Stir in remaining ingredients. I generally find that it is better to mix the cream cheese, lemon juice and fish together first and then add the pickles and onions followed by the spices to taste.

Serve on a bed of lettuce or spread it on fresh baked rolls or bread.

Originally posted 2009-02-08 15:41:16. Republished by Old Post Promoter

Ingredients

1 1/2 pounds Italian sausage
2 fresh green peppers, sliced
1/2 cup water
2 fresh onions, sliced
2 tablespoons olive oil
2 fresh baked long sandwich rolls

Directions

Place sausage in hot skillet and brown on all sides. Add the water, cover and let steam for 5
to 8 minutes or until sausages are no longer pink in the middle. Remove to plate. Drain off any
remaining water from skillet.

Add olive oil to same skillet along with peppers and onions. Cook over medium heat until soft,
about 20 minutes.

Place sausage in a roll with peppers and onions. Serve. Yum!!

Originally posted 2009-02-07 16:13:40. Republished by Old Post Promoter

Ingredients

4 medium zucchini, halved lengthwise
1 lb. ground turkey
1/4 cup onion, chopped
1 garlic clove, minced
1 tablespoon margarine
1 tomato, chopped
1 tablespoon chopped parsley or chives
1/2 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon pepper
1/2 cup  Grapenuts cereal
1 (8 oz.) container plain low-fat yogurt (your favorite cheese could be used instead if you don’t mind the extra fat)

Directions

Remove pulp from zucchini; chop and set aside. Parboil zucchini shells in boiling water to cover for 1 minute. Drain and place in shallow baking dish. Saute turkey, onion, and garlic in margarine in skillet for 2 minutes.  You can use a nonfat cooking spray to reduce fat even further. Add chopped zucchini pulp, tomato, parsley, salt, basil, and pepper.

Saute for about 5 minutes longer or until zucchini is tender. Add the cereal and 1/2 cup of the yogurt. Spoon into shells. Bake at 350 degrees for 10 to 15 minutes or until shells are tender. Serve with remaining yogurt. Sprinkle with additional chopped parsley or chives, if desired.

Originally posted 2009-02-08 16:19:03. Republished by Old Post Promoter

Ingredients

Fajita sized flour tortillas
Shredded Lettuce
Thinly-sliced Sliced red onion
Thinly-sliced avocado
Thinly-sliced pork roast
Sour cream
Salsa

Directions

Mix the sliced pork, onion and avocado together.

Spread the sour cream and salsa on the tortillas.

Place the pork mixture on the tortillas and garnish with shredded lettuce.

Wrap the tortillas and serve with extra salsa and sour cream.

Originally posted 2009-02-10 02:44:20. Republished by Old Post Promoter

Ingredients:

1 cup chopped onion
1/2 of a 12-ounce can (3/4 cup) beer
3/4 cup chili sauce
1/4 cup parsley
3 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
3  T-bone steaks, cut 1 inch thick (about 1 pound each)
1 to 1-1/2 teaspoons cracked black pepper

Directions:

1. In a large glass baking dish combine onion, beer, chili sauce, parsley, mustard, Worcestershire sauce, brown sugar, paprika, and the 1/2 teaspoon pepper. Place steaks in marinade. Cover and refrigerate 4 to 6 hours or overnight, turning steaks over occasionally.

2. Remove steaks from marinade; discard marinade. Sprinkle both sides of steaks with the
cracked black pepper.

3. Grill steaks on an uncovered grill directly over medium-hot coals. Turn and grill to desired doneness, allowing 7 to 10 minutes for medium (160 degrees F), less for rare and more for well done.

Originally posted 2009-02-06 23:10:32. Republished by Old Post Promoter

Ingredients

2 lb halibut steak
2 cups fresh diced tomatoes
1 sliced onion
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
2 thin slices bacon
1 Tablespoon flour

Directions

Heat the tomatoes, onion, and bay leaf in water.

Add the salt and pepper and cook for a few minutes.

Cut the bacon into small squares, lay it out in a pan and stir in the flour.

Pour this into the warm tomato  mixture and remove the bay leaf.

Cook until the mixture thickens.

Place the halibut steaks into a baking dish and pour the sauce over them.

Then bake at 300ºF for about 45 minutes.

Originally posted 2009-02-07 15:55:23. Republished by Old Post Promoter

Ingredients

1 package of 16 Bean Soup mix
3 bay leaves
1 tablespoon fresh crushed oregano
2 cans of chicken stock
3 stalks celery chopped (Bell pepper is a good substitute)
3 carrots diced
1 large onion chopped (Vidalia or red onions are best)
3 cloves garlic sliced
1 pound Italian sausage sliced (Chopped ham or chicken is a good substitute)
2 14oz. cans diced tomatoes
Salt, Pepper and other spices to taste

Directions

Allow the 16 Bean mix to soak overnight in water after you wash them to remove any remaining field debris.

Drain the water and add enough new water to cover the beans completely. Then add the chicken stock, vegetables (except for the tomatoes) and any spices you wish to add. Allow this to simmer for about 30 minutes on the cooktop or about 2 hours in the crockpot on high.

Now add the other ingredients and allow it to simmer for at least 4 hours on the cooktop or crockpot. Remember the more time you give it the better the soup will be. Stir occasionally and check the taste and season accordingly. It’s best to under-season than to over season.

To spice up the soup consider adding cayenne or crushed red pepper or even jalapenos. Another popular variation is to add rice to the soup or to serve the soup over rice. This soup also freezes well so if you have the freezer space consider making enough for now and later.

Originally posted 2009-02-07 15:23:24. Republished by Old Post Promoter