The Cookbook

Melt 1 stick butter in 9X13 casserole. (I use a Pyrex dish and melt it in the microwave.) 


Beat 10 eggs in large bowl. 


Mix in the following:
16 oz. cottage cheese
1 lb. grated cheddar cheese
2 4 oz. cans chopped green chiles
1/2 cup flour
1 tsp. baking powder
1/4 tsp. salt. 


Pour into dish over melted butter.

Mix all together.  Bake @400 for 15 min. then 350 for 25-30 min.

Cut into squares.  Serve warm or at room temp.


tennis gal

This is my Chocolate Sheath Cake

a.k.a. Texas Sheath Cake, or when we made it for our school carnival, it was called Tanglewood Brownies. My boys also called it Lake Cake because I always made it for them to take to the lake. It is Mr. Orphie's favorite too.

The secret is to bake it in a shallow, jelly-roll pan.

Melt together and boil one minute:
1/2 c. butter
1 c. water
1/2 c. crisco
4 T cocoa

Combine:
2 c. sugar
2 c. flour
2 eggs
1/2 c. buttermilk
1 tsp. each of soda, salt, cinnamon, vanilla.

Pour chocolate mixture into dry ingredients. Beat by hand.
Pour into greased jelly roll pan. Bake @ 350 degrees for 25 min. (check after 20)

Ice while hot with:
1 stick butter
4 T cocoa
6 T milk
boiled together for 1 min.

Then add:
4 c. powdered sugar
1 tsp. vanilla
1 c. nuts if desired

tennis gal

Library Lady's Chicken with Onions & Rice Chicken breasts 2-3 T melted butter 2 cups sliced onions 1 1/2 C cooked rice* Lightly brown chicken breasts. Put onions in a casserole dish and pour butter over all. Stir with fork until onions are well coated. Add rice and stir well. Place chicken on top. Cover and bake at 350* for 45 minutes. *Adjust the rice depending on servings desired. Library Lady

ok heres my take on a Tex-Mex classic

3 pounds of dried pinto beans, washed
4 quarts of chicken stock~ NOT Broth
2 tablespoon of salt
1 tablespoon of ground black pepper
2 (12 fluid ounce) cans or bottles of dark beer
4 (14.5 ounce) cans chopped stewed tomatoes
2 white onion, diced
1/2 cup pickled jalapeno peppers
12 cloves garlic, chopped
3 tablespoons dried oregano
3 cups chopped fresh cilantro

Wash the beans, and fill the pot with chicken stock and enough water to cover the beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 1/2 hours. Stir the beans occasionally through out the entire cooking process to make sure they do not burn or stick to the bottom of the pot.

Stir beer, tomatoes, onion, jalapeno peppers, garlic, oregano, and cilantro into the beans. Continue to cook uncovered for at least 1 hour, or until beans are tender. (Cook these beans as long as you can...the longer you cook them the better they are.)
Bust up the beans with a wisk or masher to thicken the bean liquid.
Serve and enjoy.

Serves 4 with enough to freeze for later

Chronos

Southern Kitchen Cinnamon Rolls

Many years ago, there were two restaurants in Dallas on the same street owned by the same people. Southern Kitchen East and Southern Kitchen West. In 1977 someone that visited the restaurant picked up the Southern Kitchens recipe for their tiny cinnamon rolls. The restaurants have long since closed but the recipe lives on. My husband loved their cinnamon rolls. I just found the the recipe and was reminded of the many times my husband took me to dinner there. Try baking them. Hope you enjoy them as much as he did.

Southern Kitchen Cinnamon Rolls
Difficulty: Medium

DOUGH MIXTURE
1/2 cup milk
1/2 cup butter
1/3 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons dry yeast
2 tablespoons warm water
2 1/4 cups flour
1 egg

Scald milk, add butter and stir until the butter is melted. Add sugar and salt and stir until dissolved. Dissolve yeast in warm water and add to milk mixture. Add 1 cup of flour and beat well. Add egg, which has been beaten lightly, and beat about 2 minutes. Add 1 cup of flour and beat well. Then add rest of flour and mix well. Place on floured board and knead very lightly - about 8 times. Put in well greased bowl, cover and let rise until double in bulk.

CINNAMON SUGAR MIXTURE

1 cup sugar
1/2 cup light brown sugar, well packed
1 tablespoon cinnamon
6 tablespoons butter

Mix sugar, brown sugar and cinnamon together until well blended. Roll dough out to 8" x 20". Completely cover with 1 tablespoon melted butter. Spread cinnamon sugar mixture evenly over surface, reserving about 3/4 cup for top. Roll up and cut into 24 even pieces. Melt 5 tablespoons butter in 7" x 10 1/2" pan and put rolls in pan placing cut side up. Press down to force butter up around rolls. Then spread remaining sugar mixture evenly over top. Press down. Let rise until double. Bake at 375 F. until done - about 20 minutes. Serve warm.

Happy cooking!

"borrowed" from www.BellaOnline.com

Library Lady's Husband's Brisket

Here is how my husband does it, with a regular charcoal grill, not a smoker. He creates a smoker. Here is how:

Rub brisket down with Adams brisket rub, salt and pepper.

Create a pan using heavy aluminum foil - to match your size meat. On the grill make a small mound of coals, about 15 or so. Light the coals. When the coals are white and smoking, put meat on. Arrange air vents so that the smoke is drawn over the meat. As the meat smokes, you will need to add 2-3 coals (charcoal briquets) from time to time. Smoke it for about 6-8 hours....(Time consuming, but the taste is worth it.) After this, wrap meat in foil and put in oven for at 250 for 2 hours. Remove from oven. Let cool then slice. Be sure and slice against the grain so the meat won't be stringy.

This is time consuming, but worth it!

librarylady

Oatmeal Cake by Nena Gordon

I had this cake at a dinner party last week and it was AWESOME!!! I asked for the recipe. The "frosting" tastes like pecan pralines.



Mix:
1 c. quick oatmeal
1/2 c. margarine
1 1/2 c. boiling water

Let these ingredients stand for 20 minutes.

Then stir in:
1 c. brown sugar
1 c. granulated sugar
1 1/2 c. flour
1 tsp. baking soda
2 eggs
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. vanilla

Pour into 9x13 pan. Bake @ 350 degrees for 25-30 min (until toothpick comes out clean).

While cake is still warm, mix the following ingredients and spread over the top:
1/2 c. melted margarine
1 c. brown sugar
1 c. coconut
1 c. chopped nuts (pecans or walnuts)
1/2 c. condensed milk

Broil additional 5-10 minutes.

JaMmYcAkEs

Ryan's Brisket

This is my favorite brisket recipe...it does have a little kick to it......

2 tbsp salt
2 tbsp sugar
2 tbsp brown sugar
2 tbsp ground cumin
2 tbsp chili powder
2 tbsp black pepper
2 tbsp paprika
1 tbsp cayenne

Combine all ingredients and rub all over the brisket before cooking.

Makes one cup of rub...enough for a small brisket, but a 10 pounder will require 2 cups.

Cook the brisket as you normally would. I like to use the smoker for the first few hours, then put it in the oven to finish it up.

Basting sauce

3 cups white vinegar
2/3 cup stale coffee
1/2 cup vegetable oil
1 tsp cayene
1 tsp black pepper
1 tsp dry mustard

Periodically slop this on the meat during the cooking or smoking process.

Ryan

Make-ahead Mashed Potatoes

8 large potatoes
8 oz cream cheese
1/2 cup butter
1/2 cup sour cream

Boil and mash potatoes... mix in cream cheese, butter,
sour cream and salt and pepper.

Put into 2-3 quart greased serving dish. Top with some butter
pats. Cover and store in fridge for up to 3 days.
Sprinkle with paprika and bake uncovered at 350 for about 40 minutes.
10-12 servings.

David Wade

Turkey in a Bag

1 16-20 lb. turkey thoroughly thawed
1 large paper grocery bag
1 cup peanut oil (only)
david's orignal recipe calls for worcestershire powder---today the powder is not generally available---you can use the sauce instead----

Sprinkle the sauce on the turkey and then rub it in with a
little peanut oil.
Fully coat the inside of the bag with the rest of the peanut oil.
Put the bird in the bag breast side up and tie the open end closed with
some string.
Put in lower section of a roaster with no lid and place in oven
pre-heated to 325 degrees.
Cook for about 10-12 minutes per pound.
When done, take it out and poke a hole in the bag away from you to let
out the steam and then as david would say, voila! (Do NOT cook dressing
in the bird.)

David Wade

Rock Salt Prime Rib

Cover the bottom of a roaster with about 1/2 inch of rock salt and
lightly dampen it.

David's original recipe says to sprinkle the prime rib with worcestershire powder---today the powder is not generally available---you can use the sauce instead----and then place it in the roaster.

Pour rock salt over it until the sides and top are covered and then
lightly sprinkle it with water.

Put it in the oven uncovered pre-heated to 500 degrees for about
18-20 minutes per pound for medium. (People's preference on how long to cook and how well done is best seem to vary widely so use your own judgment.)

When you're finished cooking, take the rib out and crack open the rock salt casing. Brush away any salt particles and there you have it.

David Wade

Margo's Blue Ribbon Winning Chipolte Salsa :)

1 lb. Roma tomatoes, quartered
1/4-1/2 of a white onion (depending on your taste)
3 cloves garlic, peeled
2 lg. jalapeno peppers, halved
2 serrano peppers, halved
juice from 1 lime
2-14oz. can of chipolte diced tomatoes
1/2 bundle of fresh cilantro
salt & pepper to taste

I use my blender & put all the hard items in first (garlic, onion & peppers). If you want the salsa to light your mouth on fire...leave all the seeds in the peppers; if not, take the seeds out first. I pulse that up a few times then add 1 can of the tomatoes and blend it up until all the contents are finely chopped. then add in 1/2 bunch of the cilantro & the roma tomatoes. Blend. Add the other can of tomatoes, lime juice, salt & pepper. Blend well.
Serve w/awesome tortilla chips. YUMMMMMMM.

JaMmYcAkEs

I have finally perfected my green beans, and they are the best I have ever had or made.

Half a pack of bacon, fried about 3/4 done
Two bags of steamed green beans

Dump the green beans in the pan with the bacon, chopped up

Minced spiced garlic
touch of canjun seasoning
Lime juice
Touch of lemon pepper

Saute them until done - They are amazing!!!!

Mix and Match Stir Fry


oil for frying (vegetable, peanut or olive)
2-3 cloves crushed garlic

GLAZE SAUCE
1/2 cup chicken broth (may be made from boullion)
2 Tbs. Soy sauce
2 Tbs. corn starch
Stir all these ingredients together until well-mixed and give a final good stir with a fork or whisk before adding to stir-fry.


GROUP A
Choose 1 or more proteins
beef, cut into strips
chicken, cut into strips or cubbed
shrimp/lobster/scallops/clams
pork, cut into strips
Tofu (see note)


GROUP B
Choose 2 or more longer cooking vegetables
sliced mushrooms
broccoli florets
baby carrots
zucchini
cauliflower
green beans
asparagus, cut into 1" lengths


GROUP C
Choose 2 or more faster cooking vegetables
bean spouts
shredded cabbage (reg., bok choy or nappa)
shredded carrots
chopped green onions
snow peas
sugar snap peas
bell peppers
chopped onion
chopped celery


GROUP D
Optional Canned Vegetables
mushrooms
bamboo shoots
mixed asian vegetables
water chestnuts

Heat skillet or wok on med. hi (about 3 minutes).
Add about 3 Tbs. oil; heat until oil shimmers
Add garlic and meat, stir fry about 2 minutes
Add vegetables from group B, stir fry 3 minutes
Add vegetables from Group C, stir fry 2 minutes
Add optional canned vegetables, stir fry 1 minute

Add Glaze Sauce, stir fry until sauce thickens. Garnish, if desired with cashews or chopped green onions. Serve with rice.

For lo mein, add cooked linguini after adding sauce.


Note: To Stir-Fry Tofu:
Cut 1 container extra-firm tofu into about 24 strips. Heat 3 Tbs.oil in non-stick pan over med.hi heat until oil shimmers.While oil heats, sprinkle 1/3 cup of cornstarch on a big plate and dredge tofu with hands until evenly coated in it. When pan is hot, fry tofu on one side until brown- 4 to 6 minutes. Turn with tongs and cook on second side. Remove to paper towels. Add at the end of stir fry, before sauce/glaze is added.

Flash McCord

Gopher's Potato Salad

10 lb Potatoes
1 c Celery, finely chopped
8 ea Eggs, hard-boiled
1 c Fresh parsley,finely chopped
2 c Dill relish
1 1/2 pt Mayonnaise
1 c Sweet relish
1/2 c Yellow mustard
2 c Salad olives, chopped
1 x Salt, to taste
2 c Onions, finely chopped
1 x Louisiana hot sauce

Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry. "Serves 8 Cajuns or 24 other peoples for a good picnic."

From Justin Wilson's "Outdoor Cooking With Inside Help."

Gopher

Loaded Baked Potato Salad

4 chopped hard boiled eggs

8 big Russet potatoes, boiled, peeled (optional) and coarsely diced

2 cups sour cream
2 Tbs. Hellman's Mayonaise

1 cup chopped green onions or fresh chives, reserve about 1 tbsp. for garnish
salt and pepper

1 cup chopped celery
1/2 cup minced fresh parsley
1 cup chopped white or red onions
1 cup salad olives (chopped green olives with pemientos)
6 strips of bacon, fried crisp and crumbled or bacon pieces to equal 2/3 cup
1 cup grated or cubbed cheddar cheese


How to boil eggs perfectly:
Boil eggs by placing eggs in sauce pan and covering with cold water. Bring eggs to a rapid boil. Immediately cover tightly with pan lid and move pan to cold part of stove. Set timer for 18 minutes. When timer buzzes, take pan to sink and immediately run cold water over and through eggs until they are cooled. Add ice cubes to chill further. When eggs are cooled, peel under running water. Chop in a bowl with a pastry blender or use an egg slicer and turn 90° after first cut.


Peel, coarsely slice, boil (until soft, about 8 minutes) and dice potatoes.

Mix sour cream, mayonaise, green onions, salt and pepper together in a very large bowl.
Add hot potatoes and stir.
Allow to cool to room temperature.

Add chopped eggs, parsley, onions, celery, olives and bacon. Chill. Top with reserved green onions and grated cheddar.

Flash McCord

Soda Bread

4 cups all purpose flour
1 Tablespoon sugar
1 1/2 teaspoon salt
2 teaspoon baking soda
1 egg beaten
some combination of 4 tablespoons of cold butter and shortening (I like 2+2)
2 cups buttermilk


Cut fat into dry ingredients to look like course meal.

Make a well in the mixture and add egg and buttermilk, stir with a spoon until mixed; should be a sticky stiff dough. Knead slightly to a ball; treat the dough like a biscuit DO NOT over knead.

Bake at 425* 35-45 minutes in a cast iron pan or a baking sheet. Can be checked like a cake for doneness. Skewer in the center - if it comes out clean you're done.

sangersteve

Blueberry Cream Pie

1 cup sour cream
2 tablespoons all-purpose flour
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 egg, beaten
2-1/2 cups fresh blueberries
1 unbaked 9-inch pastry shell
3 tablespoons all-purpose flour
1-1/2 tablespoons butter
3 tablespoons chopped pecans
Preheat oven to 400°F.

Combine sour cream, 2 tablespoons flour, sugar, vanilla, salt and egg in large bowl of an electric mixer. Beat 5 minutes at medium speed or until smooth. Fold in the blueberries. Pour filling into pastry shell, and bake for 25 minutes. Remove from oven.

Combine remaining 3 tablespoons flour, butter and chopped pecans. Sprinkle over top of pie. Return pie to oven, and bake an additional 10 minutes. Chill pie before serving.

Jami