Guacamole

• 1 avocado
• 1/2 c. diced onion
• 1/2 c. diced tomato
• Juice of 1/2 lime
• 1/2 tsp chili powder
• 1/4 tsp cumin
• 3 dashes Tabasco
• 1 heaping T. fresh cilantro
• 1 dash cayenne
• 1 dash hot paprika

Pour juice over avocado; mash fruit and add onion and tomato. Add spices to taste.

Hot Spiced Cider

• 4 c. apple cider
• 2 c. orange or cranberry juice
• 1 c. water
• 5 whole cloves
• 2 cinnamon sticks
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger

Crock pot for at least 4 hours.

Spaghetti Sauce

• 14 oz. diced tomatoes
• 14 oz. tomato sauce
• 1 1/2 lb. ground beef
• Medium onion
• Salt and Pepper
• Tabasco sauce 
• Basil, Oregano, Tarragon and Marjoram
• Garlic 
• Rosemary
• Red wine
• Worcestershire sauce
• Sugar
• Ketchup

Ham and Cheese Puffs

• 1 lb. frozen puff pastry, thawed
• 1/3 c. apricot or peach preserves
• 1/3 c. spicy prepared mustard
• 24 slices cooked ham
• 12 slices Swiss cheese
• 2 egg yolks, beaten 

            Working with one portion at a time, roll each of the three portion of puff pastry in to an 18 x 9 inch rectangle on a lightly loured surface. Cut fifteen 3-inch squares from each portion of rolled dough. Cut fifteen 3/4-inch rounds from each dough portion.
             Combine preserves and mustard; stir well. Spread about 1/2 tsp  on each square of four 1 1/2 inch squares. Layer a ham square, a cheese square and another ham square diagonally on one pastry square. Brush yolk over edges of square. Fold all corners to the middle; pinch edges to seal. Brush one side of a small round of dough with yolk; place on top of hand-and-cheese bundle, egg side down. Press slightly in center. Repeat procedure to use remaining ingredients. Place on ungreased baking sheets and freeze at least 15 minutes. Bake at 425 for 15-17 minutes or until puffed and lightly browned. Yield: 45 Appetizers.

Brats and Cabbage

• 1 pilsner beer
• 10-12 bratwurst
• 2 T. horseradish mustard
• 2 T. Worcestershire sauce
• 1/2 tsp salt
• pinch ground cloves
• 6 - 8 c. chopped cabbage
• 1 c. chopped onion

Simmer brats in beer 20-30 min. turning once. Remove brats and grill.
Saute onion in bacon fat. Strain beer if needed and return to pot. Add onion and remaining ingredients. Simmer until cabbage is tender but not mushy.

Chcken Piccata

• 2 T. flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 boneless chicken breast halves, pounded to even thickness
• Butter
• Dry white wine 
• One lemon, thinly sliced
• 1/4 c. chopped parsley
• 1 T. butter
• 1 egg yolk

Dredge meat in flour mixture. Saute in butter until well-browned. Top chicken with lemon slices and parsley. Add wine until the bottom of the pan is covered. Simmer, covered, 10 minutes. Remove meat and discard lemon. Mix egg yolk with 1/4 c. wine. Melt butter in pan over low heat, whisk in egg mixture and stir constantly until thickened . Pour over warm chicken and serve.

Chicken Cordon Bleu

• 4 boneless chicken breast halves
• 4 thin slices ham
• 2 oz. sliced Gruyere or Swiss cheese
• 1/4 c. butter
• 1/2 c. fine dry bread crumbs
• 1/2 tsp salt
• Paprika

Cut a pocket in each breast . Fold ham and cheese and tuck in pockets. Melt butter. Mix crumbs, salt and paprika in pie plate. Dredge breast first in butter, then bread crumbs. Coat well. Cook in skillet until golden brown and cooked through. Top with ham and cheese, Cover and cook until melted.
 
 NOTE: you can also butterfly the chicken, stuff it with the ham and cheese and then seal it with toothpicks; or pound it out thin, place the ham and cheese on top, and then roll it up and keep it shut with toothpicks.

French Onion Soup

• 4-5 large onions
• 3 T. butter
• 1/4 tsp black pepper
• 1 T. flour
• 32 oz. beef broth
• 2 3/4 c. water
• 1/4 c. white wine
• 1 bay leaf
• 1 tsp Worcestershire sauce
• Dash of Tabasco sauce
• Poultry seasoning 
• Salt, sugar, and pepper to taste 

Saute thinly sliced onion until golden brown. Add flour and stir; cook 1 minutes, then remove from heat. Gradually add broth; stir in water, wine, sauces, seasoning and bay leaf. Return to heat and bring mixture to a boil, Stirring often, Reduce heat to low and cook soup, uncovered for 30-40 minutes. Discard bay leaf. Adjust to taste. Top with Swiss or Gruyere cheese toast.

Indonesian Chicken Skewers

• 6 boneless chicken breasts halves
• 1 c. crunchy peanut butter
• 1/3 c. chopped cilantro
• 1/2 c. chili sauce
• 1 T. salt
• 1/2 tsp cayenne
• 1/2 tsp pepper
• 1/4 c. lemon juice
• 1/4 c. brown sugar
• 1/2 soy sauce
• 8 green onions, minced
• 3 T garlic, minced

Slice each half-breast into four lengthwise strips. Set aside. In a large mixing bowl, combine remaining ingredients ans marinate chicken strips overnight or up to 2 days. Skewer the chicken and broil or grill for 5-6 minutes, turning once.

Buttermilk Pancakes

• 1 egg 
• 1 c. flour
• 1 c. buttermilk
• 2 T. oil
• 1 T. sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Beat eggs until light and fluffy. Add oil and buttermilk, mix well. Sift dry ingredients. Add dry to wet and mix til just incorporated.