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What's Cookin'

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Appetizers
Main Dishes
Side Dishes
Desserts

 

Appetizers

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Main Dishes

Nacho Chip Bake

    4 cups nacho cheese chips crushed

    5 cups whipping cream

    2 cups water

    1 1/2 cups powdered cheese mix

    3 lbs. ground beef

    7 large potatoes sliced with skins

    1 med. onion sliced

    dash of salt

    dash Caribbean jerk spice seasoning

    large baking pan

    preheat oven to 250. spray pan with Pam. place potatoes in pan.        brown ground beef while adding seasonings.  drain, add to potatoes heat cream and water until hot (not boiling) add powdered cheese, whipping until slightly thickened. put onion slices over beef and potatoes. pour sauce over meat mixture and place in oven until potatoes are tender.  top with crushed nachos. bake until brown and crisp.

serves 6

Curry Chicken

        potatoes

        chicken

        onions chopped

        2-3 tsp curry powder

        2-3 tsp oil

        2 cups water

        tomatoes chopped

        scallions chopped

        salt and pepper to taste

heat sauce pan. season chicken, onions, tomatoes, scallions, salt, and pepper.  put in sauce pan and stir in water and potatoes. simmer for 45 min

    

     

       

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Side Dishes

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Desserts

  Old Time Soft Sugar Cookies

   1/2 c shortening

   1/2 c granulated sugar

   1/2 c brown sugar

   1 egg

   3/4 c buttermilk

   1 tsp vanilla

   2 c all purpose flour

   1/2 tsp baking soda

   1/2 tsp salt

   Topping:

   1/4 c sugar

   1 tsp cinnamon

Preheat oven to 400'F

Cream together shortebing, sugar and brown sugar.  Mix in egg, then buttermilk and vanilla.  Combine the dry ingredients; stir into creamed mixture.  Chill dough for 1 hour.  Drop mixture by rounded tsp full 2"   apart on lightly greased baking sheet.   Combine topping ingredients and sprinkle on top of cookie dough. Bake at 400'F for7 to 9 minutes or until set.  Makes 4 doz 2" cookies.

Rocky Road Brownie Bars

 

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Web Author mailto:rjsmithjr@hotmail.com
Copyright 1995 [Smith Enterprises]. All rights reserved.
Revised:
October 25, 1998.