EZ Paté
(3X5 Recipe Format)

     Mix together: 

     1lb liver sausage (let soften at room temperature)

     1 8oz package Cream Cheese (let soften at room temperature)

     1 Tb finely chopped red or green onion

     1/2 tsp salt

     1 tsp mustard

     2 Tb pickle relish

       Makes 3 balls (Can be frozen for later use)

Chicken & Rice Casserole
(3X5 Recipe Format)

• Mix together in the bottom of a 9 X 13 baking dish

  • 1 cup uncooked rice

  • 2 cups water

  • 1 envelope Lipton's Onion Soup Mix

  • 1 chopped onion

  • 1 tsp sage

• Place boneless, skinless chicken breasts on to of the rice mixture

• Mix together 2 cans of either cream of mushroom, celery, or chicken soup.  Make certain that the two cans of soup are different kinds.

• Spoon the soup mixture on top of the chicken breasts.

• Bake uncovered at 350 degrees for 1 ¼ to 1 ½ hours.

Mexican Egg Casserole
(3X5 Recipe Format)

• Six slices of white bread, buttered and crust removed.  Tear in pieces and place on bottom of lightly greased 9X13 dish.

• Mix together: 

  • 3 cups shredded cheddar

  • 3 cups shredded jack

  • 4 oz can chopped Ortega chili's

  • ½ lb sausage, cooked and crumbled

  • Place on top of bread

• Mix together:

  •  9 eggs

  •  3 cups milk

  • ¾ tsp paprika

  •  ½ tsp oregano

  •  ¾ tsp pepper

  •  ½ tsp garlic salt ¼ tsp dry mustard

• Pour into pan.

• Bake at 325 for 1 ¼ hours.  Let set for 10 minutes.

(Can be frozen in advance but thoroughly defrost before baking)

Egg Casserole (Simple)
(3X5 Recipe Format)

• Butter a 9X13 dish

• Tear 4 slices of bread into pieces and put in bottom of dish (no butter and keep the crust)

• Spread 1lb of meat (bacon, ham, sausage, combo of) on top of bread

• Spread 1 cup shredded cheese on top of meat

• Spread 1 can of mushrooms on top of cheese (optional)

• Mix together the following and pour over the top

  • 6 eggs

  • 2 cups milk

  • 1tsp dry onion flakes

  • 1tsp dry mustard

  • 1tsp garlic powder

  • Salt and pepper

• Refrigerate over night, bake uncovered 35-45 minutes at 350 degrees

Abriuzzi
(3X5 Recipe Format)

• Sauté onion and 4-5 Garlic

•  Add tomatoes (2 cans crushed or chopped)

• Add clam juice from 2 cans of clams

• Add 1 cup white wine

• Add Basil - lots make it green

  • Oregano (1 tsp?)

  • Lots of black pepper

  • crushed red pepper (2 pinches)

• Simmer

• Add more garlic salt to taste

• Add clams before serving over Linguini

Paula Dean Hash Brown Casserole on Oprah

Make Ahead Potatoes
Marylynn Castellani
(3X5 Recipe Format)

• 5 lbs. potatoes peeled

• 1/2 cup butter

• 6 oz. cream cheese, softened

• 1 cup sour cream

• 4 oz. extra sharp cheddar, shredded

• 1/2 cup grated parmesan

• 1 T salt

• 1 tsp pepper

• Cook potatoes.  Mash while hot.  Add remaining ingredients and beat well.  Place into 3 qt. casserole.  Cover and store in refrigerator up to two weeks.

• Remove from refrigerator one hour before baking.  If desired, fluff up potatoes with a little milk.

•  Bake uncovered at 350 degrees for 45 min.

• Makes 10-12 servings

Katie's Chicken Salad
(3X5 Recipe Format)

• Cooked Chicken (chunks)

• 2 bags Coleslaw

• 1 bag slivered almonds

• 2 pkg Top Ramen noodles not cooked

• Optional ( Top Ramen seasoning pkg)

• Dressing

  • 1 cup olive oil

  • 1/2 cup vinegar

  • 1/4 cup sugar

Mickey’s Famous Meatball Recipe
I am embarrassed to give this to you.
(3X5 Recipe Format)

• Put some frozen meatballs put in crock pot

• Chunk up couple of green peppers and onions

• Add clove or two of crushed garlic

• Add can of drained pineapple chunks

• Add can of Contadina Sweet and Sour Sauce (found in the oriental food section)

• Mix together in Crock-pot and cook on low for 6 hours or so unless the party is sooner.

• Add toothpicks and enjoy

Mickey’s Famous BBQ Meatball Recipe

• Use same recipe as above except omit pineapple and substitute BBQ sauce for Sweet and Sour Sauce

Don's Meatball Recipe from Katie
(3X5 Recipe Format)

• 10 pounds of meatballs (we use Sams or Gordons)

• 48 ounce can of Cream of Mushroom Soup

• 16 ounces of beer (not light)

• 1 tablespoon oregano

• 1 teaspoon of garlic powder

• 1 teaspoon red pepper

• 1/2 cup grape jelly
   

• Simmer till heated thoroughly

• Add 16 ounces of sour cream before serving....Fabulous!

Freeda’s Cheese Dip

• 2 cups sharp cheddar cheese grated

• 1 can Maria’s Artichoke hearts (not marinated) drained and chopped

• 1 can diced green Ortega chilis

• 2 Tbs Mayonnaise

• Blend well and microwave until creamy or place in small crock pot until warm.

Vidalia Onion Dip
(3X5 Recipe Format)

•  2 cups of chopped Vidalia onions

•  1 cup of Best Foods Mayo

•  1 cup of parmesan cheese
   

•  Mix together

•  Put in a baking dish

•  Put in the oven 350 degrees - until hot and bubbly- it gets golden brown

•  Serve hot with crackers

Bon Appétit!

Spicy Baked Chickpeas
(3X5 Recipe Format)

Ingredients

•  2 (15-ounce) cans chickpeas

•  2 tablespoons olive oil

•  1 teaspoon Spanish smoked paprika 1 teaspoon ground cumin

•  Pinch cayenne pepper, or to taste

•  Kosher salt

Directions

Kerry's Beef Short Ribs

• 6-7 lbs.-meaty beef bone-in short ribs

• Kosher salt

• Fresh ground pepper

• flour

• Olive oil

• 1 pkg. Knorr French Onion soup mix

• 1 bottle cabernet sauvignon

• 1-2 cans beef broth

• 3 carrots

• mushrooms

Trim excess fat from short ribs.  Sprinkle ribs liberally with kosher salt and pepper.  Dredge ribs in flour shaking off excess.  Coat bottom of Dutch oven or oven-safe pot with olive oil; heat to medium high-high heat.  Brown ribs well on all sides in batches (make sure the ribs aren’t too crowded at the bottom of the pot or they will steam, rather than brown).  Drain ribs on paper towels.  If the oil and flour are burned after browning wipe pot with paper towels.

Bring bottle of wine and soup mix to a simmer and add ribs.  Ribs do not need to be completely covered—if more than an inch or so of ribs remains uncovered by liquid add beef broth as to bring up level of liquid.

Place pot in center of preheated 325 degrees oven for about 3 hours.  Occasionally (once or twice) stir to flip top ribs to bottom of the pot. 

Cool pot, then refrigerate over night. 

About four hours before serving remove ribs from fridge and, using a spoon, remove excess fat from top of pot.  At this point it is often easy to remove bones from ribs (they usually just slide out).  This leaves room in pot for carrots and mushrooms, and makes it easier to serve ribs.

Return ribs to 325 degrees oven; about an hour before serving put in carrots (peeled and cut into about 2 ½” pieces and slice mushrooms (I usually put in as many as I have room for). 

Serve with mashed or roasted potatoes.

Clementine Jicama Salad
(3X5 Recipe Format)

• 1/2 teaspoon chopped garlic

• 1/4 cup fresh lime juice

• 6 tablespoons olive oil

• 1/2 teaspoon sugar

• 8 clementines (1 3/4 pounds), peeled and cut crosswise into 1/4-inch-thick slices

• 1 pound jicama, peeled and cut into 1/4-inch-thick matchsticks (3 cups)

• 1 small red onion, thinly sliced

• 3/4 cup packed cilantro sprigs

• 1/2 cup crumbled queso fresco or mild feta

• 1/3 cup raw green (hulled) pumpkin seeds (pepitas), toasted

Mince and mash garlic to a paste with 1/2 teaspoon salt, then whisk together with lime juice, oil, sugar, and 1/2 teaspoon pepper in a large bowl.

Just before serving, add clementines, jicama, onion, and cilantro and gently toss. Season with salt. Sprinkle with cheese and pumpkin seeds.

Cooks notes:

• Vinaigrette can be made 4 hours ahead and kept at room temperature.

• Clementines, jicama, and onion can be cut 4 hours ahead and chilled.

5 MINUTE CHOCOLATE MUG CAKE
(3X5 Recipe Format)

• 4 tablespoons flour

• 4 tablespoons sugar

• 2 tablespoons cocoa

• 1 egg

• 3 tablespoons milk

• 3 tablespoons oil

• 3 tablespoons chocolate chips (optional) A small splash of vanilla extract

• 1 large coffee mug (Microwave safe)

Add dry ingredients to mug, and mix well.  Add the egg and mix thoroughly. Pour in the milk and oil and mix well.  Add the chocolate chips (if using) and vanilla extract, and mix again.  Put your mug in the microwave and cook for 3 minutes at 1000 watts.  The cake will rise over the top of the mug, but don't be alarmed!  Allow to cool a little, and tip out onto a plate if desired.  EAT! (this can serve 2 if you want to feel slightly more virtuous).

And why is this the most dangerous cake recipe in the world?  Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Courtesy Kate Mostek

 
Mable Hoffman's CROCKERY COOKERY
ISBN 1-55788-217-7

Jambalaya
Makes 5 or 6 servings
(3X5 Recipe Format)

If you enjoy spicy food, you can add some more heat to this Creole favorite with chiles or cayenne pepper after trying.

• 1 (2 ½ -to 3 ½ -lb.) broiler-fryer chicken, cut up

• 1 onion, chopped

• ½ cup finely chopped green bell pepper

• 1 carrot, peeled and thinly sliced

• 1 clove garlic, minced

• 1 teaspoon dried oregano

• 1teaspoon dried basil

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ¼ teaspoon paprika

• ¼ teaspoon dried red pepper flakes

• 1 (14-oz.) can tomatoes, cut up

• 1 lb. shelled raw shrimp

• 2 cups cooked rice

In a slow cooker, combine chicken, onion, bell pepper, carrot, garlic, oregano, basil, salt, black pepper, paprika, pepper flakes and tomatoes.  Cover and cook on LOW 4 to5 hours.  Turn control to HIGH.  Add shrimp and rice.  Cover and cook on HIGH 30 to 40 minutes or until shrimp are pink.

Mable Hoffman's CROCKERY COOKERY

 
Mable Hoffman's CROCKERY COOKERY
ISBN 1-55788-217-7

Sweet-Sour Bean Trio
Makes 6-8 servings*
(3X5 Recipe Format)

        A picnic wouldn’t be complete without everyone’s favorite bean salad.  Serve hot or cold.

•         4 bacon slices

•         1 onion, chopped

•         ¼ cup packed brown sugar

•         1 teaspoon prepared mustard

•         1 clove garlic, crushed

•         1 teaspoon salt

•         ¼ cup vinegar

•         1 (1-lb) can lima beans, drained

•         1 (1-lb) can baked beans, drained

•         1 (1-lb) can kidney beans, drained

Cook bacon in a skillet until crisp; reserve drippings.  Crumble bacon.  Combine bacon and 2 tablespoons bacon drippings with onion, brown sugar, mustard, garlic, salt and vinegar.  Combine mixture with beans in a slow cooker.  Cover and cook on LOW 6 to 8 hours.

*For a large slow cooker, double the recipe.

 
Mable Hoffman's CROCKERY COOKERY
ISBN 1-55788-217-7

French Cassoulet
Makes 5 or 6 servings
(3X5 Recipe Format)

A French cassoulet is a hearty peasant dish featuring a country combination of beans with chicken or duck and sausage or other meats.

• 1 (2 ½ - to 3 ½ lb.) broiler-fryer chicken, cut up

• 1 small leek, thinly sliced

• 1 clove garlic, crushed

• 3 tablespoons chopped fresh parsley

• ½ teaspoon salt

• ¼ teaspoon pepper

• 2 (15-oz.) cans white kidney beans, drained

• ½ lb. smoked sausage links, cut into ½ inch-thick slices

• ¼ cup dry white wine

In a slow cooker, combine chicken, leek, garlic, parsley, salt and pepper.  Top with beans and sausage.  Add wine.  Cover and cook on LOW 5 to 6 hours or until chicken is tender.

 
Mable Hoffman's CROCKERY COOKERY
ISBN 1-55788-217-7

Pizza Beans
Makes 6-8 servings*
Page 165
(3X5 Recipe Format)

If possible, stir beans once or twice while they are cooking to ensure that they are coated with sauce.

• 1 lb. dried great Northern beans

• 31/2 cups water

• 4 tomatoes, peeled, seeded and chopped

• 1 onion, chopped

• 1/4 cup chopped red or green bell pepper

• 1 clove garlic, crushed

• 1 teaspoon salt

• 1/2 teaspoon dried oregano, crushed

• 1/4 teaspoon dried rosemary, crushed

• 1 cup (4 oz.) shredded mozzarella cheese

• 1/4 cup grated Romano or Parmesan cheese

In a slow cooker, combine beans, water, tomatoes, onion, bell pepper, garlic, salt, oregano and rosemary. Cover and cook on HIGH 6 to 7 hours or until beans are tender. Top with mozzarella, then Romano cheese. Cover and cook another 10 minutes or until cheese melts.

Kit Carson's last words were, "I wish I had time for one more bowl of chili." He had the right idea - you shouldn't take anything too seriously, except maybe chili. Chili was given to us by the gods especially to go with good music, good friends, good beer, and good times. If this recipe doesn't do that for you, then you don't have a pulse.

1 6-pack of Corona beer, chilled

2 1/2 lb tri-tip roast, cut into 1/2" cubes

• 2 1/2 lb ground chuck

• 1/2 tablespoons dried Mexican oregano

• 7 tablespoons Gephardt's chili powder

• 1 tablespoon ground cumin

• 1 tablespoon paprika

• 2 large Vidalia onions, diced

• 6 cloves garlic, minced

• 1 red bell pepper, diced

• 1/2 can chipotle peppers in adobo sauce, diced (about 4-5)

• 1 jalapeno pepper, seeded and diced

• 1 4-oz can diced green chilies

• 15-oz can crushed tomatoes

• 1 tablespoon brown sugar

• 1 tablespoon balsamic vinegar

• Masa Harina

• Salt and pepper to taste

• Sour cream

• Your favorite salsa

1.  Drink a beer and read the directions.

2.  In a large Dutch oven brown the beef with 2 TBL chili powder. Drain the fat, but don't go overboard cause there's lots of flavor in there. Add two beers, the rest of the chili powder, oregano, cumin, paprika and get it to start to boil. Simmer for an hour.

3.  Have a beer to reward yourself for all that hard work.

4.  Heat up a skillet and caramelize the onions. During the last couple of minutes, add the garlic and sauté. Add onion and garlic to the chili along with chipotles, jalapeno, green chilies, red bell pepper, and tomato's. Simmer another 1-2 hours.

5.  You'll want another beer here. Make sure your friends have put on some kickin tunes.

6.  Add sugar and vinegar. Whisk together equal parts of Masa Harina and cold water (I use about 1/3 cup each). Bring to a boil and stir until it thickens. Season to taste.

7.  Ladle into bowls, top with sour cream and salsa. Serve hot sauce on the side.

8.  Open your final beer and enjoy the fruits of your labor. Try not to get a swelled head from all the compliments.

The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.

Copyright © 2003 Television Food Network, G.P., All Rights Reserved

1. Brown chopped garlic and chicken pieces in olive oil.

2. Add herbs and chicken broth.  Cook covered until chicken falls off bone.  (3-4 hours or crock pot all day)  Add button mushrooms un-drained about 1 hour before serving.

3. Cook polenta as you would any thick mush layer in 9 by 13 Pyrex dish.  ½ polenta add grated cheese.  Top with rest of polenta.  Float a little of the chicken broth over top and bake at 325 oven for ½ hour.