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SANCHOS NACHOS

~Submitted by Mary, Nashville, TN

Four or five handfuls of blue corn tortilla chips
1 can refried beans
1 whole diced tomato
1/3 cup chopped white onion
1 chopped Serrano chili pepper (use more chili peppers if desired)
1/2 lemon
1/2 cup shredded Monterey Jack cheese, or other white cheese of your choice

Warm up refried beans. Meanwhile, mix the diced tomato, onion and chili pepper in a small bowl with a pinch of lemon juice to prepare the salsa. On a larger oval plate, place one layer of blue corn chips, spread a few spoonfuls of refried beans over the chips, pour the chili sauce over the chips and beans. Top with the shredded cheese. Keep layering until there are no more chips or refried beans left. Serve immediately.




CHUCK STEAK MEAL IN FOIL

~Submitted by Bev, FL

1 1/2 lb. chuck steak
4 potatoes
4 carrots
1 onion
2 stalks celery
1 jar 8 oz. mushrooms
1 can mushroom soup
1 envelope Lipton Onion Soup

Heat oven to 350 degrees, line big baking pan with tinfoil, enough to overlap when ready to bake.

Cute steak into four pieces, slice vegetables and place around steak in foil. Empty jar of mushrooms with juice. Mix mushroom soup with Lipton dry soup. Spread over ingredients in pan and add 3/4 cup water. Spread this mixture and fold over foil.

Bake for 1 1/2 hours.




CHOCOLATE ANGEL-FOOD CAKE

~Submitted by Larry Holmes, Ontario, Canada

12 egg whites, at room temperature
2 teaspoons cream of tartar
1 ?? cups sugar, divided
2 teaspoons vanilla extract
?? teaspoon salt
1 cup all-purpose flour
?? cup cocoa powder
1 ?? teaspoon baking soda
4 ounces bittersweet chocolate, chopped

Preheat oven to 350?° F. In bowl, with mixer on medium, beat egg whites until frothy. Add cream of tartar; increase mixer speed to high. Gradually add 1 cup sugar and vanilla; beat until stiff, glossy peaks form. In another bowl, combine remaining ?? cup sugar, salt, flour, cocoa and baking soda. Sift and fold into egg whites 1/3 at a time. Spoon batter into ungreased 10" tube pan with removable bottom. Bake 40 minutes or until pick inserted comes out clean.

Meanwhile, in saucepan, over low heat, melt chocolate with ?? cup water, stirring constantly until blended; set aside. To cool cake, invert pan
onto neck of bottle so pan hangs upside down; cool 30 minutes. Using knife, release sides of cake from pan. Invert onto plate; drizzle with
chocolate glaze.

Makes 16 servings

Per serving: 136 Calories; 3 g. Protein; 26 g Carbohydrates; 2 g Fat; 0 mg Cholesterol; 153 mg Sodium




SHRIMP DIP

~Submitted by Brenda, AL

This is a recipe from my late Mother in Law. She lived in Oklahoma and was part Cherokee Indian. I hope everyone enjoys it.

1 can cream of shrimp soup
8 oz cream cheese
garlic powder to taste
few drops lemon juice

Mix all together and chill.




MINI CARROT CAKES

~Submitted by Angelique, TX

Makes three 3 1/4 X 5 3/4 inch loaves

1 c. unsalted butter, room temp.
2 c. flour
1/2 c. sugar
1/2 c. packed lightly brown sugar
4 eggs
1 t. baking powder
1 t. baking soda
2 t. ground cinnamon
1 t. salt
3 c. carrots, grated finely
1 c. coarsely chopped walnuts

Preheat oven to 350 degrees. Butter mini loaf pans; dust with flour, and tap out excess.

In an electric mixer fitted with paddle attachment, cream the butter and sugars on med.-high speed until light and fluffy, 2 - 3 minutes. Add the eggs, one at a time, beating after each addition until smooth and scraping down sides of bowl as necessary.

Into another bowl. sift together flour, baking powder, baking soda, cinnamon, and salt. Add flour mixture to butter mixture all at once, and beat on low speed until combined. Add the carrots and walnuts, and beat until combined. Divide the batter evenly among the prepared pans.

Place pans on a baking sheet, and transfer to the oven. Bake until loaves are golden brown and a cake tester inserted into the center comes
out clean, 35-40 minutes. Transfer the pans to a wire rack to cool completely. Once cool, remove loaves from pans.

Slice cakes in half to make layer cake. Place 1/2 c. cream cheese frosting on bottom layer and spread. Place top back on the bottom. Place 1/2 c. cream cheese frosting on top and frost top and sides. Decorate with mini carved carrots and mint leaves on corners. Then, frost other two cakes and decorate as desired.

Cream Cheese Frosting

1/4 c. butter, cut in pieces
1 8 oz. cream cheese
1 t. vanilla
2 - 3 c. confectioners' sugar

Beat butter, cream cheese, and vanilla together until fluffy. Add sugar until smooth, not stiff. Spread on each carrot cake.




BUTTER BISCUITS

~Submitted by Lillian, FL

Sift into a bowl:??¦??¦.
2 C. flour
4 tsp. baking powder
1 tsp. salt

Cut in??¦??¦??¦??¦??¦??¦??¦.
1/4 C. butter

Add, all at once??¦??¦??¦.
2/3 C. milk

Knead dough10 times. Roll out and cut, but DO NOT twist biscuit cutter. Place on a lightly greased baking sheet and bake at 425 for 10-12 minutes.

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For Two...

EGGS BENEDICT

Submitted by Lillian, FL

Source: Southern Living Cookbook for Two

2 English muffins, halved and buttered
4 slices Canadian bacon, or boiled ham
4 poached eggs
Hollandaise Sauce
Paprika

Broil muffin halves until lightly browned. Top each with a Canadian bacon slice and a poached egg; top with Hollandaise Sauce. Sprinkle with paprika. Yield: 2 servings

HOLLANDAISE SAUCE

3 egg yolks
2 Tbsp. lemon juice
?? cup butter or margarine
?? tsp. salt
Dash of red pepper

Beat egg yolks in top of double boiler; gradually add lemon juice, stirring constantly. Add about one third of the butter to egg mixture; cook over hot (not boiling) water, stirring constantly, until butter melts.

Add another one third of butter, stirring constantly; as sauce thickens, stir in remaining butter. Stir in salt and pepper; cook until thickened. Yield: about ?? cup