1 tb Cornstarch

1/2 ts Cumin, ground

1/2 ts Garlic salt

1/2 Egg; lightly beaten

1/2 tb Water

3 tb Cornmeal

1 1/2 tb Oil

1/2 Avocado; peeled, sliced

3/4 c Cheese, monterey jack;

-shredded 1/4 c Sour cream; divided

1/8 c Onion, green, tops only

1/8 Pepper, red bell; chopped Tomatoes, cherry Parsley sprigs Skin and bone chicken breasts.

On hard surface, with meat mallet or similar flattening utensil, pound chicken to 1/4 in thickness. In shallow dish, mix together cornstarch, cumin and garlic salt. Add chicken on piece at a time, dredging to coat. In a small bowl, mix egg and water. Place cornmeal in another bowl. Dip chicken, first in egg and then in cornmeal turning to coat. In large frying pan, place oil and heat to medium temp.; add chicken and cook 2 minutes on each side. Remove chicken to shallow baking pan; place avocado slices over chicken and sprinkle with cheese. Bake in 350?F oven about 15 minutes or until fork can be inserted in chicken with ease and cheese melts. Top chicken with sour cream, dividing equally; sprinkle with chopped green onion and red pepper. ]]> http://www.recipesheet.com/chicken-avocado-melt/feed/ 0 http://www.recipesheet.com/mikes-texas-chili-southern-style/ http://www.recipesheet.com/mikes-texas-chili-southern-style/#comments Tue, 10 Jun 2008 12:08:56 +0000 admin http://www.recipesheet.com/mikes-texas-chili-southern-style/ 3 lb Ground beef

1 lb Ground pork

1/2 tb Bacon fat or

5 Precooked strips of bacon

Crushed 1/8 c Sugar

1/8 c Dark brown sugar

1 tb Beef soup base

1/2 t Instant coffee or

1/2 c – real coffee

1 c Chopped celery

1 t Thyme

2 ts Salt

1 t Cummin seed

1 t Garlic, powder or minced

1 tb Cocoa

2 Bay leaves

1 t Cilantro

1/2 tb Mexican oregano

1 t Tabasco or

1 t Cayenne pepper (+/-to taste)

3/8 c Chili blend

2 tb Paprika

1 cn V-8 juice, (48 oz. ea)

1 c Chopped onion

1/2 c Green and red peppers,

Chopped 1 cn Stewed tomatoes (16 oz. ea)

Brown pork and beef, and drain very well. Add all ingredients to large crock pot and cover. Cook on high for 4 – 6 hours or low for 8 – 12 hours. The longer it cooks, the thicker it gets. Cubed roast or steak may be substitiuted for the ground meat. NOTE: This can be cooked on top of the stove. Brown pork and beef, then cook onions until they become limp. Add all of the other ingredients first. Cook and mix for 5 minutes add meat last Cover and cook on low for at least 4 hours. Stir every 10 to 15 minutes. ]]> http://www.recipesheet.com/mikes-texas-chili-southern-style/feed/ 0 http://www.recipesheet.com/spicy-southern-barbecued-chicken/ http://www.recipesheet.com/spicy-southern-barbecued-chicken/#comments Mon, 03 Sep 2007 03:28:02 +0000 admin http://www.recipesheet.com/spicy-southern-barbecued-chicken/ 5 Tbsps tomato paste (3 ozs)
1 tsp ketchup
2 tsps honey
1 tsp molasses
1 tsp Worcestershire sauce
4 tsps vinegar, white
3/4 tsp cayenne pepper
1/8 tsp black pepper
1/4 tsp onion powder
2 cloves garlic, minced
1/8 tsp ginger, grated
1 1/2 lbs chicken, skinless (breasts, drumsticks)

1. Combine all ingredients except chicken in a saucepan.
2. Simmer for 15 minutes.
3. Wash chicken and pat dry.
4. Place chicken on a large platter.
5. Brush chicken with 1/2 of sauce mixture.
6. Cover with plastic wrap and marinate in refrigerator for 1 hour.
7. Place chicken on a baking sheet lined with aluminum foil and broil for 10
minutes on each side to seal in juices.
8. Turn oven down to 350° F, and add the remaining sauce to the chicken.
9. Cover the chicken with aluminum foil and continue baking for 30 minutes.

1. Add oil to a large pot.
2. Heat pot over medium flame.
3. Stir in flour.
4. Cook, stirring constantly, until
flour begins to turn golden brown.
5. Slowly stir in all the broth using a wire whisk and cook for 2
minutes. The mixture should not be lumpy.
6. Add all ingredients except okra.
Bring to a boil, then reduce heat and let
simmer for 20 to 30 minutes.
7. Add okra and let cook for 15 to 20 more minutes.
8. Remove bay leaf.
9. Serve hot in a bowl or over rice.

(Add other favorite vegetables such as broccoli, cauliflower, etc.)

1. Heat water and bouillon in a large pot and bring to a boil.
2. Add potatoes and carrots to the broth and simmer for 5 minutes.
3. Add the remaining ingredients except for the tomatoes and continue
cooking for 15 minutes over medium heat.
4. Remove 4 chunks of squash and purée in blender.
5. Return puréed mixture to pot and let cook for 10 minutes more.
6. Add tomatoes and cook for another 5 minutes.
7. Remove from flame and let sit for
10 minutes to allow stew to thicken.

1. Steam or boil lima beans in unsalted water approximately 10 minutes.
Drain.
2. In a skillet, sauté onions and fennel in oil.
3. Add the beans and stock to the onions, cover, and cook for 2 minutes.
4. Stir in the spinach. Cover and cook until spinach has wilted, about 2
minutes.
5. Stir in the vinegar and pepper. Cover and let stand for 30 seconds.
6. Sprinkle with chives and serve.

1. Place all ingredients except greens into large saucepan and bring to a boil.
2. Prepare greens by washing thoroughly and removing stems.
3. Tear or slice leaves into bite-size pieces.
4. Add greens to turkey stock. Cook 20 to 30 minutes until tender.

1. Cut yams in half and boil until tender but firm (about 20 minutes). When
cool enough to handle, peel and slice into 1/4-inch thickness.
2. Combine sugar, flour, salt, cinnamon, nutmeg, and grated orange peel.
3. Place half of the sliced yams in a medium-sized casserole dish. Sprinkle
with spiced sugar mixture.
4. Dot with half the amount of margarine.
5. Add a second layer of yams, using the rest of the ingredients in the same
order as above. Add orange juice.
6. Bake uncovered in oven preheated to 350° F for 20 minutes.

1. Scrub potatoes and cut into long 1/2-inch strips.
2. Place potato strips into ice water, cover, and chill for 1 hour or longer.
3. Remove potatoes and dry strips thoroughly.
4. Place garlic powder, onion powder, salt, white pepper, allspice, and
pepper flakes in a plastic bag.
5. Toss potatoes in spice mixture.
6. Brush potatoes with oil.
7. Place potatoes in nonstick shallow baking pan.
8. Cover with aluminum foil and place in 475° F oven for 15 minutes.
Remove foil and continue baking uncovered for an additional 15 to 20
minutes or until golden brown. Turn fries occasionally to brown on all
sides.

Topping:
1/2 tsp nutmeg
1 Tbsp brown sugar

1. Combine cinnamon, vanilla, cornstarch, peach nectar, and pineapple or peach juice in a saucepan over medium heat.
Stir constantly until mixture thickens and bubbles.
2. Add sliced peaches to mixture.
3. Reduce heat and simmer for 5 to 10 minutes.
4. In another saucepan melt margarine and set aside.
5. Lightly spray an 8-inch square glass dish with cooking oil spray. Pour hot peach mixture into the dish.
6. In another bowl, combine pancake mix, flour, sugar, and melted margarine. Stir in milk.
7. Quickly spoon this mixture over peach mixture.
8. Combine nutmeg and brown sugar. Sprinkle mixture on top of batter.
9. Bake at 400° F for 15 to 20 minutes or until golden brown.
10. Cool and cut into 8 squares.