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MIXING IT UP
NO YEAST
DINNER ROLLS
1 cup flour
1 tsp baking powder
1 tsp salt
1/2 cup milk
2 tbls mayonnaise
Combine all ingredients and spoon into greased muffin pan. Bake at 350 for 15 minutes until done and golden brown.
PERFECT PRIME RIB (Charlie Harrell)
1 prime rib, with or without bone
Garlic powder
Coarse salt
Pepper
Heat over to 550. Make a rub with the dry ingredients and rub beef generously. Place meat in shallow roasting pan, fat side up. Roast at 550; 5 minutes per pound for rare; 6 minutes per pound for medium rare; 7 minutes per pound for well done. Turn off oven. Do not open oven door for 2 hours. At the end of 2 hours, remove and slice.
ENCHILADA DIP
10 oz can enchilada sauce
1 1/4 cup refried beans
2/3 cup salsa
2 oz cream cheese
4 oz velveeta cheese
3/4 tsp taco seasoning
1 1/2 cups cooke chopped chicken breasts
1 green onion, chopped
Put first 6 ingredients in saucepan. Heat until cheeses are melted. Add chicken. Garnish with green onions and serve with chips.
MOIST
COCONUT CAKE
1 box white cake mix
14 oz can condensed milk
15 oz can Coco Lopez
8 oz cool whip
7 oz coconut
Prepare cake according to directions and bake. Mix together milk and Coco Lopez. Pour over cooked cake. Top with cool whip; sprinkle with toasted coconut.
PIMENTO MAC
AND CHEESE
2 1/4 cup macaroni, cooked and drained
3 tbls butter
2 tbls flour
Salt and pepper to taste
1 1/2 cup half and half
1 1/3 cup pimento cheese spread
2 cups shredded cheddar cheese
Heat butter in skillet, stir in flour and cook until bubbly. Add salt and pepper. Wish in half and half until incorporate. Add pimento cheese; stir until melted. Add pasta and cheddar cheese. Stir until pasta is coated.
SEAFOOD CHOWDER
1 1/2 pounds raw, chopped shrimp
1 pint chicken stock
1 pound crabmeat
1/2 cup heavy cream1 quart milk
Salt and pepper to taste
1/2 stick butter
Simmer shrimp in chicken stock. Add remainder of ingredients and heat until hot; do not let boil. Serve with French bread.
SHRIMP AND
PASTA SALAD
Salad:
1 pound shrimp; peeled and cooked
8 oz pasta, cooked and drained
1/2 cup diced celery
1/2 cup sliced black olives
1/2 cup sliced fresh mushrooms
1/2 cup sliced water chestnuts
Dressing:
3/4 cup mayonnaise
2 tbls sugar
1 tbls vinegar
1 tbls lemon juice
Salt and pepper
Mix salad ingredients together. Whisk dressing ingredients; pour over salad ingredients and toss. Cover and chill.
