Pasta Primavera

1/2 c. butter
1 lg. clove garlic, minced
1 lb. asparagus, diagonally cut
1 med. zucchini, sliced
2 c. whipping cream
1 c. chicken broth
1/2 lb. mushrooms, thinly sliced
1 c. frozen tiny peas, thawed
1/2 lb. bacon, cooked & chopped
1 lb. angel hair, cooked
1 1/2 c. Parmesan cheese

Saute butter and garlic for a few minutes. Mix in asparagus, mushrooms and zucchini. Stir fry for 2 minutes. Add cream and broth, boil about 3 minutes. Stir in peas and bacon. Cook 1 minute longer. Pour over pasta. Add cheese and toss until thoroughly combined. Serves 8. Friend

Stuffed Bread Recipe

1 lb. ground beef
1 lb. ground sausage

Brown and drain off approximately half of the fat. Add the inside of one large Italian bread (broken into small pieces). Add 3 to 4 carrots, cut small and cooked, and 3 to 4 potatoes, cooked and mashed. Mix all of the above and season to taste with the following: Italian seasoning, oregano, parsley flakes, garlic. To help hold together add 1 cup hot water with 2 beef bouillon. Stuff Italian bread with this meat mixture. OR - cut bread into 1 inch thick whole pieces and fill with meat mixture. Bake 350 degrees for approximately 30 minutes or until hot. The meat mixture may be put into pie crusts and baked for a meat pie. Bake 350 degrees for 30 minutes or until golden brown.

Party Pizzas

1 lb. ground beef
1 lb. pork sausage
1 lb. Velveeta cheese
2 tbsp. ketchup
1/2 tsp. oregano
1 tsp. Worcestershire sauce
1/2 tsp. garlic salt
2 loaves sliced rye bread

Brown sausage in skillet and drain. Add Velveeta in chunks, stirring until melted. Spread mixture over rye bread slices place on cookie sheet. Bake at 350 degrees for 8-10 minutes.

Egg & Sausage Souffle Recipe

1 lb. mild bulk sausage
6 eggs
2 c. milk
1 tsp. salt
1 tsp. dry mustard
6 slices white bread, cubed
1 c. Cheddar cheese, grated

Crumble and brown 1 pound mild sausage. Drain and cool. In a large bowl, beat 6 eggs. Add milk, salt and dry mustard. Add bread cubes. Stir. Add cheese and browned sausage, mix well. This must be refrigerated overnight. Next morning place in a 9 x 13 inch pan. Bake at 350 degrees for 45 minutes.

Breakfast Brunch

Place 8 slices of Pepperidge Farm bread (crust trimmed off) flat in 9 x 13-inch pan. On each slice place 2 thin slices of ham and then one slice cheddar cheese, then put 8 slices on bread on top. Mix together: 6 beaten eggs
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard
1/4 c. minced onion
1/4 c. finely chopped green pepper
1 tsp. Worcestershire sauce
3 c. milk

Pour over bread. Let stand overnight. Before baking, melt 1/8 lb. butter and pour over top. Cover with 1 cup potato chips and bake 1 hour at 350 degrees.

Fish Fillets Broiled

Butter dish for broiler. Place fish (orange roughy, etc.) in dish. Brush with 2 tablespoons lemon juice. Let stand 10 minutes. While waiting combine: 1/2 c. Parmesan cheese
4 tbsp. butter, softened
3 tbsp. mayonnaise
3 tbsp. green onions, chopped
1/2 tsp. salt
Dash pepper
Dash Tabasco

Broil fillets 3 to 4 inches from heat for 5 minutes. Spread mixture over fillets. Broil 2 to 3 minutes.

Wanton Appetizer Recipe

1/2 lb. ground beef
1/2 lb. ground pork
1 (8 oz.) water chestnut, chopped fine
3 stalks green onion, chopped fine
2 tsp. sesame seed oil
Salt and pepper to taste






To make a wonton, spread a single wrapper square across the palm of one hand, place a small clump of filling in the center, and seal the wonton into the desired shape by compressing the wrapper's edges together with the fingers. Adhesion may be improved by moistening the wrapper's inner edges, typically by dipping one's fingertip into plain water and running it across the dry dough to dissolve the extra flour. As part of the sealing process, air should be "burped" out of the interior to avoid rupturing the wonton from internal pressure when cooked.

The nice thing about making Wanton Appetizers is that you can store them ahead of time and just heat them when your guest arrives.

Mix filling ingredients together. Place about one teaspoon of filling in center of won ton skin and fold over making a triangle, sealing edges by wetting with water. Deep fry in hot oil until golden and meat is cooked (about five minutes). Serve with catsup mixed with Coleman dry mustard or with sweet and sour sauce. Serves 12.

Each region of China has its own variations of wonton, examples include Beijing, Sichuan, Hubei, Jiangnan, Jiangxi, Guangdong (Cantonese), Fujian etc.

Reference:
http://en.wikipedia.org/wiki/Wonton

Peach Desert Recipe

1 lg. can peach slices
1 stick butter or margarine
1 box yellow cake mix
1 c. walnuts, chopped
1 c. coconut

Empty peaches and juice into 9 x 13 inch pan. Shake dry cake mix over the peaches. Evenly drizzle melted butter over cake mixture. Shake coconut over butter and shake nuts over coconuts. Bake in 325 degree oven for 60 minutes. Serve with ice cream or whip cream.

Easy Rice Pudding

4 c. milk
1 (4 serving size) pkg. vanilla
pudding mix (cooking kind)
3/4 c. raisins
1 egg, well beaten
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Combine all ingredients in a large saucepan and stir over medium heat until mixture comes to a boil. Cool 10 minutes, stirring twice. Pour into dishes and serve warm. Serves 4.

White Sugar Cookies

2 cup white sugar
1 cup shortening
3 eggs
2 cup buttermilk
1 tsp. soda
5 cup flour
1/2 tsp. salt
3 tsp. baking powder
1 tsp. vanilla

Cream sugar, shortening, eggs and vanilla then alternately add flour, salt, baking powder mixture with buttermilk with soda. Drop by spoon. Sprinkle with any kind of toppings. Bake 8 minutes at 375 degrees.