Home Improvements/HOME.bin/recipe.dbt

dBase/FoxBase/XBase/FoxPro Database File | 1993-10-29 | 35KB | 790 lines

5 tomatoes (fresh)
1 can of whole tomatoes 15 oz
1 can of tomato sauce 8 oz
5 jalepeno peppers
3 cloves garlic
1 large onion
2 tsp cayenne pepper
1 tsp oregano
1 tbsp garlic salt
2 tbsp lime juice
Cooking instructions:
Chop tomatoes, onion and canned tomatoes
into a blender and blend on "stir" to desired
chunkiness.  You can cut them all by hand if
you're ambitious.  Finely chop jalepeno peppers
and garlic.
Combine blended ingredients into a pot with
all other items and simmer for 15 minutes.
Let cool and refrigerate overnight before sampling.
For hotter salsa, add one more jalepeno pepper.
For milder salsa, add one less jalepeno pepper.
Good luck!
1-2 lbs. brown hamburger with minced onion.
Drain grease.
Stir in 2 large cans tomato sauce, and 1 large
can tomato paste.
2 tsp. ground oregano
2 tsp. salt
1 tsp pepper
1 tbsp. chili powder
1 tbsp. garlic powder
Simmer covered for 30 minutes.
Sauce:
Mix in large kettle
2 - 15 oz. cans tomato sauce
1 - 15 oz. can tomato paste
1 - 15 oz. can tomato puree
8 oz. mushrooms (canned)
2 cups water
1 small onion - chopped
1 tsp. crushed red pepper
1 tsp. garlic salt or powder
salt & pepper to taste
2 tsp. Italian seasoning
1 tsp. basil
1/4 cup parmesan cheese
1-l/2 cup dry red wine (Burgundy)
Meat patties (about 14 - serve 7 (2 each)
2# ground beef
1# hot Italian sausage
1 tsp. each: Italian seasoning, garlic powder,
salt, pepper
1/4 tsp. crushed red pepper
1 small onion - chopped
3/4 cup cracker crumbs (saltines)
1 egg
1/4 cup parmesan cheese
Directions:
Mix all ingredients into ground beef and
shape into oblong patties (to fit on slice
of french bread).  Brown patties lightly.
Cook in sauce over low heat for 4 hours.
Serve:
Place meat patty on slice of french bread.
Top with some sauce and slice of mozzarella
cheese. Put under broiler till cheese melts.
Serve immediately.
NOTE:
Be sure sauce is HOT before adding to patty
& topping with cheese.
Hint:
If you want these really hot (spicy) increase
the amount of HOT Italian sausage.
Combine:
1/2 cup sugar
1 egg - slightly beaten
1/4 cup vegetable oil
Sift together & add to above:
3/4 cup flour
1/4 tsp. each: baking powder, baking soda, salt, nutmeg
Stir briefly - just until flour mixed through.
1 cup peeled, grated zuchinni
1/4 cup raisins (chopped in half)
Bake in greased muffin tin (or use cupcake
wrappers & do not grease an).
Fill 3/4 full. Bake at 350 degrees for 25
minutes or until tops are lightly browned.
MAKES 8 MUFFINS.
1 - 8 oz. pkg. cream cheese (softened).
DO NOT use "lite" cream cheese.
1 - 8 oz. pkg. bleu cheese (crumbled).
1/4 cup soft margarine.
1/3 cup chopped walnuts.
BLEND cheeses and margarine.
CHILL slightly for easier shaping.
Form in ball on serving dish.
CHILL thoroughly.
Just before serving sprinkle nuts over ball
 (press in lightly).
SERVE with crackers.
2 cups raisins
1/4 tsp. nutmeg
1 cup water
1/4 tsp. allspice
1 tsp. soda
3 eggs
1 cup Crisco
1 tsp. vanilla
2 cups sugar
4 cups flour
2 tsp. salt
1 tsp. baking powder
1-1/2 tsp. cinnamon
Directions:
Combine raising and water,
boil for 5 minutes (1/2 cup liquid left).
Cool and stir in soda.
Cream sugar, shortening, salt & spices
together.
Add vanilla, eggs and 1/2 cup liquid from
raisins.
Add flour and baking powder.
Add raisins last.
Drop by teaspoonful on ungreased
cookie sheet. Bake at 400 degrees
12 to 15 minutes (lightly browned).
NOTE:  Makes a large batch. Great for kids.
Combine:
1-1/2 cups sugar
1 egg
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla
1-1/2 cups chopped rhubarb (fresh or frozen). Mix.
2-1/2 cups sifted flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. soda
STIR UNTIL COMBINED.
Spoon into muffin pan lined with cupcake wrappers.
Fill 2/3 full.
Bake at 350 degrees for about 20 minutes
(till nicely browned).
1/4 cup soft margarine
Add to above:
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 pint sour cream
1 tsp. vanilla
1/3 cup raisins
(do not need to chop)
Grease tube pan (angel food or bundt pan)
and spread in half of batter.
Combine 3 tbsp. sugar and 1 tbsp. cinnamon.
Sprinkle half of this over batter in pan.
Melt 3 tbsp. margarine.
Add rest of batter to pan and pour melted
butter on top.  Then sprinkle rest of
sugar-cinnamon mixture on top.
Bake at 350 degrees for 20 minutes.
Then PRESS l/2 walnuts and 1/2 maraschino
cherries on top and bake 30 minutes longer.
NOTE:  Best when made the day before serving.
1 small pkg. (3 oz.) lime jello
small can crushed pineapple
(drain in colander)
8 oz. cream cheese (not "lite")
(set out to soften)
1/2 pint whipping cream
Directions:
Dissolve jello in 1 cup boiling water.
Refrigerate until almost set.
Mash softened cream cheese, drained
pineapple, and jello together.
Whip cream till peaks form, add 1/2 cup
sugar and mix gently till dissolved in cream.
Fold together with jello mixture and let set in
refrigerator until firm (minimum of 3 hours).
1# lean ground beef, brown and drain
1/2# Spam, diced
1/2 tsp. salt
1 tsp. sage
2 tsp. oregano
1/2# grated cheese
(4 oz. Colby & 4 oz. Mozzarella)
1 pkg. spaghetti sauce (makes 2 cups),
follow directions on pkg. (some call for
tomato sauce and some for tomato paste).
1 small can tomato paste & 3 cans water
Directions:
Combine all ingredients in large kettle and
simmer till cheese melts.
NOTE:
Do not cook on medium or high as cheese
will stick to pan. Stir frequently.
Serve:
Split hamburger buns and lay on baking sheet.
Top split buns (open face) with mixture and bake
at 425 degrees for 12 minutes.
Directions:
Butter 9 x 13 cake pan.
Place in bottom of pan 2 boxes Brownberry
Seasoned Croutons (I like the ones with garlic).
Beat 10 eggs & 1-1/2 cups milk together.
Pour over above.
Brown 1# gr. beef, 1/2# Jimmy Dean pork sausage,
and one medium onion (chopped).
Add to meat mixture 2 cans mild enchilada sauce,
and 5 tbsp. vinegar.  Simmer till clear juice is gone.
Pour over eggs and croutons.
Sprinkle over top - 2 cups American Cheese (not
the processed cheese) and 1 cup Monterey Jack
cheese (both shredded).
Sprinkle canned onion rings over top.
Cover with foil and refrigerate overnight.
Bake at 350 degrees for 60 minutes.
Cover with foil after first 30 minutes.
Soak 1 cup wild rice overnight in cold water.
Melt in heavy skillet 1/2 cup margarine.
Add to above:
8 oz. sliced mushrooms (optional)
1 clove garlic (chopped)
2 tbsp. chopped onion
2 tbsp. chopped green pepper
1 cup wild rice (rinse well,uncooked)
1 cup white rice (uncooked)
Cook, stirring continuously until rice
begins to turn yellow (about 5 minutes).
Add 2 cans chicken broth, salt and pepper
to taste.
Place in buttered casserole, cover and bake
at 325 degrees for 1 hour.
1/2# bacon
1# ground beef
1/2 cup onion
1/2 cup brown sugar
1/2 cup catsup
2 tbsp. vinegar
1 tbsp. mustard
1 tsp. salt
1 can lima beans or butter beans (about 15 oz.)
1 can kidney beans (15 oz.)
1 large can pork and beans (3 to 4 cups)
Directions:
Brown bacon and ground beef and chopped onion.
Drain a little juice off each can of beans.
Mix in all ingredients.
Bake uncovered at 350 degrees for 1 hour.
2# frozen hash browns
1# cheddar cheese, shredded
chopped onions, to taste
3/4 stick margarine, melted
1 pint whip cream (not whipped)
Directions:
Butter 9 x 13 pan.  Add potatoes
Cover with cheese.
Add onions and melted butter.
Pour cream over top.
Salt and pepper to taste.
Bake at 350 degrees for 1 hour.
2# ground beef
1 medium onion
1 cup diced celery
1- 8 oz. can tomato sauce
1 large jar of Ragu Spaghetti Sauce
2 bags large shells
1 large bag shredded mozzarella cheese
Directions:
Brown hamburger, onion and celery.
Drain grease off.
Cook the shells and drain.
Mix together Ragu and tomato sauce.
Reserve some for topping at end.
Add Ragu and tomato sauce to hamburger mixture.
Put 1/2 noodles and 1/2 hamburger mixture in
greased 9 x 13 pan and sprinkle with 1/2 of
shredded cheese.  THEN add another layer of
noodles, hamburger mix and cheese. Top with
reserved sauce.
BAKE at 300 degrees for 1 hour.
Add Ragu and tomato sauce to hamburger mixture.
2 small (3 oz.) pkg. raspberry jello
2 cups hot water
2 pkgs. frozen raspberries (partly defrosted)
12 large marshmallows (cut up), or 120 minature
marshmallows
2- 3 oz. pkgs. cream cheese
1 cup whipping cream (do not whip)
Directions:
Dissolve jello in the hot water.  Add raspberries.
Refrigerate till set.
Combine whip cream, marshmallows, cream
cheese and 1/2 cup sugar.
Whip till thickens and is still spreadable.
Spread over jello and chill.
Directions:
SOFTEN 2 - 8 oz. pkgs. cream cheese (not "lite")
ADD 1 can (8 oz.) minced clams
1 tbsp. minced onion
1 to 1-1/2 tsp. worcestershire sauce
1/4 tsp. salt
1/4 tsp. garlic salt
MIX with beater (or by hand) till smooth.
Chill and serve with chips.
1 can (15 oz.) cut green beans
1 can cut wax beans
1 can Vegall
1 can kidney beans
PLACE IN COLANDER AND DRAIN WELL.
1 cup thinly sliced onions
1 cup diced celery or green pepper
1 tsp. salt or garlic salt
1 tsp. pepper
Dressing:
1 cup sugar, 1 cup vinegar, 1 cup salad oil.
SHAKE WELL.
Mix with salad, cover and let stand overnight.
1/4 cup oil
1-1/2 cups cut-up pork roast, chicken or turkey
1 cup onions
2 cups chopped celery
2 cups hot water
l  tsp. salt
dash pepper
l can bean sprouts
Directions:
In medium kettle place oil, meat and onions.
Fry 10 minutes.
Add celery, water, salt & pepper.
Cook till celery is tender.
Add bean sprouts and heat to boiling.
Add thickening:
2 tbsp. corn starch
2 tbsp. cold water
2 tsp. soy sauce
1 tsp. sugar
BOIL FOR 1 MINUTE.
Serve:
Over chow mein noodles, with rice is desired.
Directions:
In large kettle, place turkey carcass, any
leftover gravy, and whole stalk of celery.
Cover with water and cook for 2 hours.
Remove celery and cascass.
Take meat off bones and put back into broth.
Cut 1# onions coarsely, brown in margarine
until golden brown.   Add to broth.
Add seasonings:
1/4 cup...
soy sauce
pepper and garlic salt
worcestershire sauce
Simmer 2 hours longer.
1 box Rainbow Rotini
1 fat stick pepperoni (cut in chunks)
8 oz. mozzarella cheese (cut in chunks)
8 chives (green onions) chopped (use greens
up to leaf)
1 small can sliced black olives
1/4 green pepper, chopped
1/4 red pepper, chopped
16 oz. bottle Kraft Zesty Italian dressing
(pour off most of oil - then shake well
and add to above.)
Let set overnight.
Directions:
Remove husks from corn and
wash thoroughly with cold water.
Place in large kettle and cover with water.
Cover kettle and bring water to a boil.  Boil
until corn is tender when pierced with fork.
Panfish (sunfish, crappies, perch)
Directions:
Clean, scale (or fillet) fish.
Wash well, and dry on paper towel.
In small dish beat an egg.  Set aside.
Crush saltines (or corn flakes) until fine crumbs.
Dip fish in egg (both sides) and then in
cracker crumbs.  Place in fry pan lightly coated
with oil. Salt top of fish, and fry till brown.
Clean baked potatoes with vegetable brush.
Cut out blemishes or if none, cut off end of
potatoes (otherwise they will explode in oven
or microwave).
Oven:
Bake at 375 degrees for l hour
(or less, depending on size).
Potatoes are done when a fork goes in easily.
Microwave:
Prepare same as above.  Cook on high:
1 potato - 3-1/2 minutes
2 potatoes - approx. 5 minutes
Note:
Can be topped with sour cream, bacos,
shredded cheese etc.
Note:
Or when potatoes are done, cut in half,
scoop out in bowl, mash, then add butter,
salt & pepper, minced onion.
Put back in half shells and back for another
10 to 15 minutes.
Crust:
2 cups all purpose flour
1 cup firmly packed brown sugar
1/2 cup softened margarine butter
Carmel layer:
2/3 cup creamed or butter
1/2 cup packed brown sugar
In heavy 1 quart saucepan combine brown
sugar and butter.
Cook over medium heat until entire surface
begins to boil.  Boil l minutes, stirring constantly.
Topping:
1 cup pecan halves
1 cup milk chocolate chips
Directions:
Preheat oven to 350 degrees.
Combine crust ingredients.
Mix 2 to 3 minutes with mixer until
particles are fine.
Pat into ungreased 13 x 9 pan.
Sprinkle pecan halves over crust.
Pour carmel over pecans and crust.
Bake at 350 degrees for 18 to 22 minutes.
Remove from oven and immediately sprinkle
with chocolate chips and swirl with knife.
Sauce:
3 lb. ground beef
1 tbsp. salt
1 tsp. black pepper
2 tbsp. each oregano and sweet basil
1 tbsp. parsley flakes (optional)
1 cup chopped onions & green pepper
1 tsp. garlic salt, chili powder, red pepper
1 cup tomato puree
1 cup tomato paste
3 cups water
1 tbsp. sugar
2 tbsp. grated Parmesan cheese
Spaghetti:
2-1/2 lb. thin spaghetti
2 tbsp. salt
2 tbsp. oil
Grated Parmesan or Romano cheese
Directions:
"Firsta, washa you hands."
Brown the beef in hot oil about
10 minutes; add salt, pepper, oregano,
parsley flakes, basil, onions and garlic salt,
chili powder and red pepper.
Saute for 10 minutes, stirring occasionally.
Place in pot with tomato puree, paste, water,
sugar and grated cheese.
Simmer uncovered on low heat 2 to 3 hours,
stirring occasionally.
Twenty minutes before sauce is done, start
cooking spaghetti.
Cook it in 6 quarts of rapidly boiling water to
which the salt and oil have been added.
Drain the spaghetti and serve topped
with meat sauce and more grated cheese.
Serves 10 to 12.
1-3/4 cup graham cracker crumbs
1/3 cup margarine, melted
1-1/4 cup sugar
3 (8 oz.) packages cream cheese
2 tsp. vanilla
3 eggs
1 cup dairy sour cream
Directions:
In bowl combine crumbs, margarine and
1/4 cup of sugar.  Press into springform pan.
In bowl beat cream cheese, remaining sugar,
and vanilla, until creamy.  Beat in eggs one
at a time.
Blend in sour cream.  Spread in prepared pan.
Bake:  350 degrees for 60 to 70 minutes or until
center is set.
Turn off oven.
Leave door slightly ajar.
Leave cheesecake in oven 1 hour.
Remove and cool completely.
Remove from pan.
1/4 cup shortening
2/3 cup brown sugar
1 egg
1 tsp. pumpkin pie spice
1 cup applesauce
1 cup flour
1/2 tsp. salt
1 tsp. baking soda
3/4 cup raisins
Directions:
Cream shortening and sugar.
Add egg and beat.
Add pie spice and applesauce and
stir till combined.
Add flour, salt and baking soda, stir.
Add raisins.
Bake: Spread batter in greased 8 x 8 pan.
Bake at 350 degrees for about 25 minutes.
Cool.
Frost if desired.
1 head Nappa cabbage
1 bunch (5) green onions chopped
2 pkg. Ramen noodles only
(not cooked, no seasonings)
Sauce:
1 cup salad oil
1/2 cup vinegar
1 cup sugar
2 tbsp. soy sauce
Shake until dissolved, then chill.
Brown 1/2 cup sesame seeds, and
1/2 cup slivered almonds with 1/2 stick
of margarine. Drain on paper towel.  Cool.
Toss all ingredients together and serve.
1 can EAGLE BRAND condensed milk (not Carnation)
1 pint Half & Half cream
1 tsp. vanilla
1 tbsp. Hershey's chocolate syrup
2/3 cup whiskey (Black Velvet is best)
1/2 cup rum (Barcardi light or dark - dark only
darkens color)
Optional:
1 jigger cream de cocoa (gives a more chocolate flavor)
Directions:
Mix in blender for 2 minutes.  Let chill for 24 hours
to smooth out.  Shake before serving and keep chilled.
Marinade:
2 tbsp. brown sugar
1/4 cup soy sauce
1/4 cup rum
Marinate 3 lbs. pork tenderloin approximately
3 hours, turning occasionally.
Remove from marinade.
Place in 350 degree pre-heated oven.
Bake 45 minutes to 1 hour, basting occasionally.
Mustard Sauce:
1/4 cup sour cream
1/4 cup mayonnaise
1-1/2 tsp. dry mustard
2-3 green onions, chopped
Mix until smooth.
Serve meat with side dishes of
mustard sauce and heated, boiled marinade.
1 pkg. (20 oz.) frozen strawberries
1 can (l6 oz.) crushed pineapple
1 can (29 oz.) apricots, cut up
4 bananas, sliced
1 cup water
2 cups sugar
Directions:
Thaw berries and combine drained fruits.
Cook water and sugar in sauce pan to
make syrup.  Pour over fruits and bananas.
Pour into muffin cups lined with paper baking
cups.  Freeze.
Remove paper cups.
May be stored in plastic bag in freezer.
2 cups uncooked macaroni
2 tbsp. grated onion
2 tbsp. minced parsley (1 tbsp. if dried)
3 cups cut-up cooked chicken
2 hard boiled eggs
2 cups celery
Mix together in bowl.
Dressing:
1-1/2 cup mayonnaise
1 tsp. salt
1/2 tsp. pepper
1-1/2 tsp. sugar
1-1/2 tsp. vinegar
Mix together and pour over above salad.
Refrigerate until served.



3 cups cooked diced chicken (or turkey)
1 pkg. frozen french cut green beans, cook and
drain.
1-l6 oz. can LaChoy mixed Chinese vegetables
1-4 oz.can sliced mushrooms
1-4 oz. pkg. shredded cheddar cheese
1 can cream of mushroom soup
1/2 can milk
1/2 cup Minute Rice, uncooked
1/2 tsp. salt
1/2 cup diced onion
Directions:
Mix together and bake in shallow baking dish
for 30 to 40 minutes at 350 degrees.
Remove from oven and sprinkle with l can french
fried onions over top.  Brown 8 to 10 minutes
longer.
Mix together:
1/2 gallon raspberry sherbet, softened
1-2 liter bottle of gingerale.
    Serves 15 to 20.
For 30 cup coffeepot:
1 gallon apple cider (24 cups)
6 cups cranberry juice
In coffee basket:
1/2 cup brown sugar, 1/2 tsp. salt
4 cinnamon sticks, 1-1/2 tsp. whole cloves
Perk till done.
Crust:
2 cups. graham cracker crumbs
1 stick margarine, melted
Mix and press into 9 x 13 pan.
Dice 3 bananas - place on top of crust.
Place 1/2 inch slices of Neopolitan ice
cream (slightly softened) on top of bananas.
Sprinkle with nuts (optional) and freeze.
Fudge Topping:
1/2 cup butter
1-1/2 cup evaporated milk
1 cup chocolate chips
2 cups powdered sugar
Cook - stirring until thick.
Add 1 tsp. vanilla.
Cool 2 to 3 hours and pour over dessert.
Freeze.
Top with Cool Whip and nuts. Serve.
Put ingredients in 9 x 13 pan in order given:
1 head lettuce, torn into pieces
1 cup diced celery
1 cup chopped onion
2 carrots, shredded finely (2 large, or 4 small)
1 box frozen peas (do not thaw or cook)
1 cups mayonnaise mixed with 2 tbsp.
sugar (spread on top of peas)
10 slices (approx. 1/2 lb.) bacon fried crisp
and broken into small bits sharp cheddar
cheese to layer on to (according to taste)
Cover and chill for 8 hours.
2 quarts 7-Up
1 quart gingerale
2 pints lime sherbet
1 large can lemonade
Combine 7-Up, gingerale and lemonade.
Add sherbert and stir till melted.
Before serving add 1 quart of 7-Up.
2 pkgs. chopped broccoli (or 1-20 oz. bag)
1 bag sliced almonds (3 or 4 oz. bag)
2-3 cups chopped turkey
2 tsp. lemon juice
1 can cream of chicken soup
1 can french fried onion rings
Directions:
Toast almonds in 2 tbsp. butter in frying pan.
Grease 9 x 13 pan - place broccoli on bottom and
salt.
Mix turkey, lemon juice, and soup together and
pour over broccoli.
Sprinkle nuts on top and bake 30 minutes at
350 degrees - COVERED.
Place onion rings on top and bake 5 minutes
more uncovered.
6 oz. cream cheese (not lite)
3/4 lb. butter
2 cups flour
1 cup sugar
1 cup walnuts
Directions:
Cream butter and cheese.
Mix in flour - use hands.
Divide dough into 2 parts.
Refrigerate 2 hours.
Roll out one half of the refrigerated
dough to 1/2" thick.  Sprinkle with 1/2
of sugar and 1/2 of nuts.
Continue to roll until 1/4" thick.
Cut into diamond shapes.
Repeat with 2nd half of dough.
Bake at 325 degrees till lightly brown, 15-20 minutes.
10 tortillas
1-1/2 lb. ground beef, browned & drained
Mix together:
2 cans cream of mushroom soup
2 cups medium salsa cheddar cheese
Directions:
Layer, beginning with 2 tortillas in bottom
of 9 x 13 pan.
Bake 1/2 hour covered at 350 degrees.
Let sit  10 minutes.  Cut in squares.
4 cups sugar
1/4 lb. butter
1 can Carnation evaporated milk
3 - 6 oz. pkgs. Nestles chocolate chips
1 bag minature marshmallows (or 45 regular
marshmallows - cut up)
1 tsp. vanilla
1 cup chopped nuts
Directions:
Combine sugar, butter and milk in kettle.
Bring to full boil and boil 7 minutes over
medium heat. Take off burner and stir in
chocolate chips, marshmallows, vanilla and nuts.
Spread in 9 x 13 buttered pan.  Cool.
2-1/2 cups sugar
1 cup oil
4 eggs
2 cups pumpkin (15 or 16 oz. Festal)
3-1/2 cups flour
1-1/2 tsp. salt
1 tsp. cloves
1 tsp. cinnamon
1/2 tsp. nutmeg
2/3 cup hot water
2 tsp. soda
Directions:
Combine sugar and oil.  Add eggs and beat well.
Add pumpkin and stir well.  Add flour, salt and
spices.
Dissolve soda in hot water and add, stirring well.
Bake in greased loaf pans for 1 hour at 350 degrees.
Makes 3 loaves.
Crush 20 Oreo cookies and mix with
1/4 cup melted butter.
Spread in 9 x 13 pan.  Freeze.
Spread 2 quarts vanilla ice cream
(softened) over lst layer and freeze.
Spread 1 can hot fudge ice cream
topping over ice cream & freeze.
Spread 1/2 pint Cool Whip over top
and sprinkle with walnuts.
Freeze.
Serve when final layer is set.
1/3 cup apple jelly
1 tbsp. honey
1 tbsp. Dijon mustard
1/2 tsp. cinnamon
1/2 tsp. salt
4 boneless skinless chicken breast halves
Directions:
Heat grill.  In small bowl combine all
ingredients except chicken; blend well.
When ready to barbeque, oil grill rack.
Brush chicken with jelly mixture; place on gas
grill over medium heat ( or on charcoal grill
4 to 6 inches from medium coals).
Cook 15 to 20 minutess, or until
chicken is fork tender and juices run clear,
turning occasionally and brushing frequently
with jelly mixture.
Discard any remaining jelly mixture.
Broiler directions:
Prepare jelly mixture as directed. Lightly
grease broiler pan. Brush chicken with jelly
mixture; place on broiler pan. Broil 4 to 6 inches
from heat for 15 to 20 minutes, turning occasionally
and brushing frequently with jelly mixture.
"This recipe sounds really weird, but it's
 a family favorite and by the way, It's the
 only recipe that both my kids asked for
 when they moved into their own pads!"
                               - Lynn Smith
8oz pkg cream cheese
2 tbsp milk
2 tbsp french dressing (I use catalina)
1/3 cup catsup
1 tbsp minced onion
1/4 tsp salt
Soften cream cheese.  Add other ingredients in a
bowl, and mix well until blended.  Refrigerate
and serve with pretzels.  This is also good with
Fritos and potato chips.
2 cans jalepeno bean dip
2 cans guacamole
8oz sour cream
1/2 cup mayo
1 pkg taco seasoning
1 bunch green onions
8oz can black olives
3 ripe tomatoes
16oz cheddar cheese
1 jalepeno
Spread bean dip in bottom of 9x6 glass
dish.  Spread guacamole dip on top of
bean dip.  Mix sour cream, mayo and taco
seasoning together, spread over guacamole.
Chop onions, tomatoes and jalepeno.  Mix
gently and spread over top of sour cream.
Top with chesse.  Use Doritos or taco chips
for dipping.