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tses Recipes


images/rcpcardApple Crisp
images/rcpcardBaked Cream Corn
images/rcpcardBroccoli and Cheese Custard
images/rcpcardCactus and Eggs
images/rcpcardCactus and Vegetables
images/rcpcardCactus Jelly # 1
images/rcpcardCactus Salad
images/rcpcardCajun Hot Wings
images/rcpcardCalifornia Breakfast
images/rcpcardCaramel Ice Cream
images/rcpcardEnchilada Casserole
images/rcpcardEnchilada Sauce
images/rcpcardFire Sauce
images/rcpcardFractured Taco
images/rcpcardGerman Potato Salad
images/rcpcardHot Wings
images/rcpcardLayer Salad
images/rcpcardMexican Casserole
images/rcpcardMexican Chicken
images/rcpcardNavy Bean Soup
images/rcpcardPistachio Bundt Cake
images/rcpcardPork Roast - Rotisserie
images/rcpcardPumpkin Bar Frosting
images/rcpcardSalmon Soup
images/rcpcardSandwich Spread
images/rcpcardShrimp and Crabmeat Fettuccini Alfredo
images/rcpcardSour Cream Enchiladas
images/rcpcardStuffed Grape Leaves
images/rcpcardWatermelon Salsa #2


Apple Crisp

6 servings
1/4 cup butter
1/2 cup quick or old-fashion oats
1/4 cup brown sugar
1/4 cup flour
1/4 cup chopped walnuts
3   apples , peel and chop
1/4 cup sugar
1/4 cup brown sugar
1 tablespoon flour
1 teaspoon cinnamon

Microwave filling ingredients 3 minutes on high, stir and heat 2 minutes more. Microwave butter in medium-size bowl or 4 cup measure until melted. Stir in oats, brown sugar, flour, and nuts. Microwave on high 3 to 4 minutes stirring frequently during last 2 minutes, until crisp and toasted. Pour filling into 9" microwave safe pie pan. Microwave on High 3 to 4 minutes, until hot. Sprinkle oat mixture over filling. Serve immediately. Top with ice cream.



24 servings
2 pounds Filo pastry sheets
10 cups walnuts
3 3/4 cups almonds
2 pounds butter
1 teaspoon cinnamon
1/4 cup granulated sugar
4 cup granulated sugar
1/2 cup honey
2 cup water
1 slice lemon
1 stick cinnamon

Grind walnut and blanched almonds coarsely, add sugar and cinnamon and mix thoroughly. Melt butter, drawing salt. Line 2 - 9x13x2 pans with pastry sheet, brush with butter, repeat until 6 sheets line bottom of pan. Brush with butter, sprinkle with nut mixture. Add 2 pastry sheets repeat until nut mix is gone. Ending with 8 sheets of pastry trim and cut in 1" Diamond pieces. Pour remaining butter over pastry. Bake. When browned to desired shade cover with foil to prevent further browning. During last 1/2 hour test by removing the center, so that it is browned and not soggy in the diamond slice. While pastry is baking boil sugar, water, lemon and cinnamon stick to form thin syrup. Stir in honey and cool. Spoon over hot pastry.

Bake 375 - 30 minute, 350 - 30 minute


Cajun Hot Wings

6 servings
3 pounds chicken wings
1/4 cup fire sauce
1 tablespoon Habanero pepper sauce
1 tablespoon flour
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoons butter

Fire sauce recipe on site. Separate the wings at joints and save the tips for something else. Marinate at least 4 hours in sauces. In a large re-sealable bag combine flour and remaining spices. Add chicken part at a time and shake to coat. In a large skillet brown chicken in butter. Place on foil-lined baking sheet. Bake in 400 degree oven for about 45 minutes. Turn Often. Can be BBQ for 25 minutes until crispy. If wings are tender, remove from oven but if not, continue to bake until they are done. Serve hot. Can be served with ranch style dressing as a dip.


Caramel Ice Cream

6 servings
1 cup granulated sugar, burnt
1 cup water, boiling
1/2 cup granulated sugar
3   eggs, beaten
1/2 cup flour
1 1/2 quart milk
1 pint whipping cream

Burn 1 cup sugar and add boiling water. Stirring until it is syrup, add eggs, flour and milk and remaining sugar. Cook until thick, add cream and enough milk to make 1 gallon. Freeze in ice cream maker, according to freezer directions.


Enchilada Casserole

15 servings
1 1/2 pounds ground chuck
1   onion chopped, about 1/4 cup
1 6 oz. can black olives, sliced
2 tablespoons safflower oil
25 corn tortillas
1 pound jack cheese, grated

Brown meat and onions all the way through. Drain excess fat and set aside. Cut tortillas into triangle wedges, in a deep frying pan big enough to hold a lot, pour oil and place tortillas into pan and simmer until soft. Stirring frequently. Stir in meat, onion, 1/2 of the olives, reserving 15 slices for the top, and sauce. Put into a 13 x 9 x 2 dish. Top with cheese and top with black olives, so that each square slice will have and olive in the center, cover until melted all the way. Let set before serving.
Serve with Mexican Rice and refried beans.
Enchilada sauce recipes on site.


Enchilada Sauce

15 servings
1 cup flour
1/2 teaspoon salt
3 tablespoons California chili powder
4 cups water
1 tablespoons safflower oil

In a blender put flour, chili powder, salt and water whirl to blend, so there are no lumps. In a small sauce pan add oil, a thin layer, to bottom of pan. Heat oil and then pour mixture into pan and as you begin to see mixture getting thick, heat thoroughly. This should be a thick sauce, not water or thin. Use this for enchilada casserole.


Fractured Taco

12 servings
1 regular Fritos
1 16 oz. can chili
1/2 pound cheddar cheese, grated
1/2 pound mushroom
1 whole avocado
1 bunch green onion
1 whole tomato, very large
1 16 oz. can black olive
1 head lettuce
1 pint sour cream
1 12 oz. bottle taco sauce

Heat chili, prepare each item in a separate dish. Grate cheese, slice mushrooms you can sauté some, if desired. Dice avocado, slice onions, dice tomato, slice olives, shred lettuce. And Serve!!
Written in order to be served. Just pile it all on. It gets bigger than you think it will. This is great to fix ahead of time and serve for guests. Also picky eaters can take those things they enjoy and bypass the rest.


German Potato Salad

6 servings
6 cup potato
1/2 pound slice bacon
1   large chop onion
4   chop egg
1/4 cup chop pimento
3/4 cup Miracle whip
1/4 cup cucumber chip juice

Cook whole unpeeled potatoes and eggs remove eggs, after 10 minute, continue to cook potatoes 25 minute. Fry bacon and remove and crumble. Add onion to bacon grease and cook until clear. Peel and slice potatoes. Add remaining ingredients. Blend miracle whip and pickle juice. Mix well. Serve hot or cold


Fire Sauce

images/chilitepin.jpg graphic

Makes 2 cups

3/4 ounce chili tepins
1 teaspoon oregano
1 cup water, boiling
4 cloves garlic, or
1 teaspoon garlic powder
1 8 oz. can tomato sauce
1/4 cup oil
2 tablespoons flour

Brown flour in oil. Set aside. I have learned a new trick to make this wonderful sauce even better, I now heat on a dry griddle the chili tepins before putting them into the blender. In a blender, blend to pulverize chili tepin with water. If cloves of garlic are used add garlic and oregano to blender. Add all ingredients to browned flour and stir while bringing to boil. Keeps a long time. Maybe frozen. Can be sealed in small jars.

Thanks to my friends, Carmen, Robert and Robert,Jr. for this advice. Slightly browning the chili tepins first brings a new and exciting flavor to an already great sauce. Robert,Jr and Shiela are now at Robert's Frosty in Coarsegold.


Hot Wings

6 servings
3 pounds chicken wings
1/4 cup fire sauce
1/4 cup water
    salt, to taste
    ground black pepper, to taste

Separate the wings at joints and save the tips for something else.. Marinate at least 4 hours in sauce, water and spices. Place on foil-lined baking sheet with sides. Sprinkle salt and pepper over top and bake in 400 degree oven for about 45 minutes. Turning OFTEN! Can also be BBQ'ed for 25 minutes. If wings are tender, remove from oven but if not, brush again with sauce and continue to bake until they are done. Serve hot.

If using thighs or breast pieces, fry lightly in just enough oil to coat skillet and once browned on each side cover and cook on low for approximately 30 minutes.


Layer Salad

12 servings
1 lettuce, medium
4 stalks celery, slice
1 red onion, large shred
1 16 oz. package froze green peas
1 pound bacon, cook/crumble
1/2 pound cheddar cheese
1/2 cup miracle whip

Layer in bowl in given order. Tear lettuce in small, Don't cook peas. Put in clear, if possible, salad bowl in order. Sealing. Top with Miracle whip. Cover and refrigerate 24 hours. Toss only what will be used. Keeps well.


Mexican Casserole

12 Servings

1 pint sour cream
1 10 3/4 ounce can cream of mushroom soup
1 10 3/4 ounce can cream of chicken soup
2 4 oz. cans green chilies
1 7 oz. cans green chilies
1   white onion, chopped and sautéed
1 8 ounce fresh mushrooms
1 pound ground beef, fry and season
    ground black pepper
4   boneless chicken breasts, cooked
1 14 oz. can black olives, chopped or sliced
1/2 pound cheddar cheese, grated
1/2 pound mozzarella cheese, grated
1/2 pound hot pepper cheese
24   corn tortillas, approximately

Lay tortillas, may use flour or corn in bottom of large 13x9x2 or two medium sized casserole dishes. Making sure to over lap them so they cover all of the bottom of the dish. Mix 1/2 sour cream with cream of mushroom soup, spread over tortillas. Layer in fried ground beef, chopped onions, and sliced fresh mushrooms. Top with 1/3 mixture of the grated cheeses. Lay in more tortillas. Mix cream of chicken soup with the other half of the sour cream and either a 7 oz or 2 - 4 ounce can of diced green chilies. Spread over tortillas. Layer in chopped, shredded small pieces of chicken, cover with 1/3 more cheese. Add another layer of tortillas and top with remaining cheese and decorate with sliced or chopped olives. Cover with foil and bake until it starts to bubble over.
Bake 350 - 45 minutes to 1 hour. Is great reheated.



Mexican Chicken

serve 6

6   chicken breast
1/2 cup flour
1 teaspoon powder garlic
1 teaspoon paprika
1 teaspoon ground black pepper
1 10 3/4 ounce can cream chicken soup
1/3 cup hot sauce
1/3 cup water
1 teaspoon fire sauce

Mix flour and spices. Dip chicken in flour and fry lightly. Place in baking dish. Top with any remaining flour mix. Add pat of butter. Mix remaining ingredients for sauce, cover with sauce. Bake 350 - 1 hour. Serve with Rice or noodles.




10 servings
2 cups flour
1 cup quick oatmeal
1/2 teaspoon salt
3 teaspoons baking powder
1/4 cup granulated sugar
1/4 cup oil
1 teaspoon vanilla
1 3/4 cups milk, approximately

This is the only recipe that I use rounded measurements in. In a large measuring cup, mix dry ingredients and then add liquids. Mix adding milk to thick consistency. Let sit a minute to thicken. I use 1/3 cup of batter for each pancake. Fry on griddle. Turning once when bubbles appear. Freezes well. Reheat in microwave for 1 to 1 1/2 minute.


Pistachio Bundt Cake

12 servings

1 package cake mix
1/2 cup water
1/2 cup orange juice
1/2 cup oil
3   eggs
1 3 oz. package pistachio pudding
3/4 cup Hershey chocolate syrup

Mix first 6 ingredients, yellow or white cake mix work quite well. Pour 2/3 batter into greased and floured bundt/tub pan. Add chocolate syrup to remaining 1/3 batter and mix well. Spoon over cake in pan. Bake. Let stand 10 minute then put on dish. Needs no icing. But can be sprinkled with powdered sugar or can be iced.
Bake 350 - 1 hour.

This cake is also good with devils food chocolate cake mix and chocolate pudding.


Salmon Soup

4 servings
3 cups milk
1 slice onion
2 tablespoons butter
2 tablespoons flour, heap
1 16 oz. can salmon
1/8 teaspoon ground black pepper

Scald milk with slice of onion, remove most of the onion, put in blender, add flour and whirl, return to heat, add butter and cook to thicken. Remove bone and break up salmon with liquid. Add to milk, add pepper, heat and serve.


Sandwich Spread

6 pint jars
12   green tomatoes
12   sweet green peppers
12   sweet red peppers
2   Texas onion, large
1 tablespoon salt
3 cups sugar
1 tablespoon celery seeds
2 cups vinegar
1 cup French's mustard
1 cup flour
1 cup water
1 quart Miracle whip

Grind tomatoes, peppers and onion. Pour boiling water over and let stand 10 minute drain. Add salt and remaining ingredients except water, flour and miracle whip. Heat to boiling. Make flour and water into a paste and add. Cook 10 minutes, then remove from fire and add, Miracle whip. Seal - ready to use right away


Shrimp and Crabmeat Fettuccini Alfredo

6 servings
1/2 cup butter
2 cloves garlic, minced
1/2 cup dry white wine
2 cups half and half
1 cup whipping cream
1/2 pound crab meat
1/2 pound jumbo shrimp
2 1/4 cups Parmesan cheese, grated
salt to taste
pepper to taste
1 16 oz. package fettuccini noodles, cooked
2 tablespoons fresh parsley, chopped

Start to boil water for fettuccini as you start to cook sauce. Cook fettuccini 10 minute, melt butter with garlic in saucepan over medium-low heat. Add wine and half and half; blend in whipping cream and heat until bubbly; stirring constantly. Add 2 cups Parmesan cheese; shrimp; crabmeat; salt and pepper; stir 5 minutes or until completely blended. Toss well with fettuccini. Mix in parsley until wilted. Put in serving bowl . Sprinkle with 1/4 cup Parmesan cheese. Serve immediately. Excellent leftover.


Sour Cream Enchiladas

12 servings

2 dozen corn tortillas
3/4 pound cheddar cheese
2   onion
4 10 3/4 ounce can cream chicken soup
1 4 ounce can dice green chilies
1 pint sour cream
1 cup chicken
1 cup beef
1 cup ham

A good use of leftover meat. Fry lightly tortillas. Dice and sauté onion 5 minute on high in microwave. For sauce combine chicken soup, chilies and sour cream, heat. In a 13x9x2 pan cover bottom of pan with a small amount of sauce. To make enchiladas, spread a spoonful of sauce on tortilla sprinkle with 1 tablespoon cheese and 1 tablespoon onion and 1 tablespoon of your choice of meat and place in casserole dish. Reserve some cheese and sauce to cover enchiladas. Cover with foil and bake. Bake 350 15- 30 minute. Can be frozen.


Stuffed Grape Leaves

6 servings
12   grape leaf, fresh
1/2 pound ground chuck
1/3 cup Basamati rice
1   onion, small diced finely
6 cloves garlic, diced finely
3   green chili, diced finely
1   tomato, large, diced finely
1   egg
1 tablespoon powdered garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 28 oz. can tomatoes, diced

Pick big, perfect grape leaves in heat of the day. Wash, wrap all leaves in a paper towel, and microwave 30 second to wilt. I use jalapeno chilies, and process garlic, onion and seeded chilies in a food processor. Mix rice, ground chuck, onion mixture, egg, and spices. Fill each leaf with mixture, with about 2 tablespoons of mixture. Put some tomato on bottom of pan, then layer rolled leaves on bed of tomatoes, add remaining tomato and simmer slowly 1 hour. You may need to add a little water to cover rolled leaves during simmering. Yes, I do use both fresh and powdered garlic.


Watermelon Salsa #2

Makes 10 cups
7 cups seedless watermelon, chopped, 1/2 a melon
2   oranges, chopped
10   jalapeno peppers, finely chopped
1   onion, chopped sweet
6 cloves garlic, minced
2 tablespoons white vinegar
2 tablespoons parsley, finely chopped
1   grapefruit, chopped
1/2 teaspoon salt
2 tablespoons sugar
1/4 cup cilantro, chopped fresh,(opt)


Finely chopped all ingredients, remove membrane from orange and grapefruit. Put seeded jalapeno, onion and garlic in food processor and chop finely. In a large bowl stir together ingredients. We don't use cilantro, but it does taste good if you like it. Chill at least 30 minutes. Can be served in the empty half of the watermelon. We often take and use the whole watermelon and cut a top for it and cover it with plastic wrap to carry it to our destination.



Navy Bean Soup

6 servings
1 quart ham broth
1 quart ham pieces
1 pound navy beans
6 stalks celery, diced
3 onions, diced

Soak beans overnight or cover with water bring to boil, for 1 minute, and let set 1 hour covered. Drain beans, add all other ingredients and cook slowly about 3 hours. No salt is necessary. Serve with ketchup and finely chopped onions


Broccoli and Cheese Custard

4 servings
1 bunch broccoli
1/4 cup butter
3 eggs
2/3 cup milk
cups cheddar cheese
1/8 teaspoon ground black pepper

Cook broccoli 10 minute. Drain and put broccoli in a shallow buttered casserole. In a Blender; blend eggs, milk,, cheese and pepper pour over broccoli. Set dish in water, and place in oven to bake.
Bake 350 - 30 minute or until FIRM.


Baked Cream Corn

6 servings
2 16 oz. cans cream corn
1/4 cup granulated sugar
2 tablespoons butter
1 cup corn flakes, crushed

Into a buttered casserole dish, add remaining ingredients. Crush corn flakes. Mix and bake.
Bake 350 - 30 minute


Pumpkin Bar Frosting

for cookies

3 ounces cream cheese
6 tablespoons butter
1 teaspoon vanilla
2 to 1 teaspoon milk
2 cups confectioner's sugar

Cream butter, cream cheese, vanilla and milk. Add sugar and beat until smooth. Spread on cooled bars.


This page copyright © 1997-2010 tses

Last updated 8/26/2010


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