Terry's Recipes

Cheddar Cheese Ball

2013-05-24T10:47:00.000-04:00

Skip last minute hassle by making this appetizer ahead and freezing it.

1 cup of finely shredded cheddar cheese
one 3 ounce package of cream cheese
2 tablespoons of margarine or butter
2 tablespoons of milk or dry white wine
1 tablespoon of finely chopped green onion
1 tablespoon of diced pimiento
1 teaspoon of Worcestershire sauce
a dash of bottled hot pepper sauce
1/3 to 1/2 cup of snipped parsley or finely chopped walnuts or pecans
Pimiento strips, optional
Assorted crackers

Bring cheddar cheese, cream cheese, and margarine to room temperature. Add milk, onion, pimiento, Worcestershire sauce and hot sauce. Beat till combined. Cover and chill 4 to 24 hours.

To serve, shape mixture into a ball. Roll in parsley or nuts. Let stand 15 minutes. Garnish with pimiento strips, if desired. Serve with crackers. Makes about 1 1/2 cups (12 servings)

Blue Cheese Ball: Prepare as above, except omit diced pimiento and parsley, walnuts or pecans. Add 1/4 cup crumbled blue cheese to cheese mixture. Roll in chopped toasted almonds.

Deviled Ham and Cheese Ball: Prepare as above, except substitute Swiss Cheese for cheddar cheese and omit Worcestershire sauce. Add one 3 ounce can of deviled ham to cheese mixture.

Guacamole

2013-05-22T13:43:00.001-04:00

2 medium very ripe avocados, seeded, peeled and cut up
1/2 of a small onion, cut up
1/2 of a 4 ounce can (1/4 cup) of diced green chili peppers, drained or several dashes bottled hot pepper sauce
1 tablespoon of snipped cilantro or parsley
1 tablepsoon of lemon or lime juice
1 clove garlic, minced
1/4 teaspoon of salt
1 medium tomato, peeled, seeded and finely chopped, optional
Tortilla chips

In a blender container or food processor bowl combine avocados, onion, chili peppers or hot pepper sauce, cilantro, lemon juice, garlic, and salt. Cover and blend or process till mixture is smooth, scraping sides as necessary. Stir in tomato, if desired. Transfer to a serving bowl. Cover and chill up to 24 hours. Serve with chips. akes about 2 cups (16 servings)

On The Grill Spareribs

2013-05-21T16:30:00.000-04:00

2 envelopes herb or French salad dressing mix
1/2 cup of dark corn syrup
1/4 cup of vinegar
3 tablespoons of brown sugar
4 pounds of lean spareribs

For basting sauce, combine salad dressing mix, corn syrup, vinegar and brown sugar; stir well and set aside.

Place ribs bone side down on grill over slow coals. (Watch the fire - ribs tend to dry out and char.) Broil about 20 minutes; turn meaty side down and leave briefly until nicely browned. Turn meat side up again and broil about 20 minutes longer.

Now brush meat side with basting sauce (and add hickory chips, if desired). Continue to broil without turning 20 to 30 minutes or till done ( no pink), basting occasionally with the sauce. At the last, brush sauce on both sides of ribs, and let broil 2 or 3 minutes on each side. Serves 4

Shooting Stars

2013-05-20T10:27:00.001-04:00

1 pound of ground beef
1 large green pepper, chopped
1 medium onion, chopped
1 pkg. of dry onion soup mix
1 can of enchilada sauce
1 can of cream of chicken soup
1 can of green chilies, chopped
1 can of Ro-Tel
12 tortillas, cut into pieces
1 jar green olives, sliced
1 can of ripe olives, sliced
12 ounces of Cheddar cheese, grated
1 cup of chopped pecans

Brown ground beef with green pepper and onion, stirring until crumbly; drain.
Stir in onion soup mix and 1/2 cup water.
Simmer for 5 minutes, remove from heat.
Combine next 4 ingredients in bowl, mixing well.
Layer tortillas, ground beef mixture, enchilada sauce mixture, olives, cheese and pecans alternately in large casserole until all ingredients are used, ending with pecans.
Bake at 350F. for 1 hour.
Yields: 8 servings

Beef & Bean Enchiladas

2013-05-19T15:26:00.001-04:00

1 1/2 pound of ground beef
1 medium onion, chopped
one 16 ounce can of refried beans
1 teaspoon of salt
1/8 teaspoon of garlic powder
1/3 cup of red taco sauce
1 cup of chopped ripe olives
12 corn tortillas
Oil
two 10 ounce cans of enchilada sauce
Grated Cheese to taste

Brown ground beef with onion in skillet, stirring until crumbly; drain.
Add next 5 ingredients, mixing well.
Cook until bubbly.
Soften tortillas in oil in skillet; drain.
Cook enchilada sauce in saucepan until heated through.
Pour half the sauce into shallow 3 quart baking dish.
Spoon 1/3 cup ground beef mixture onto each tortilla, rolling to enclose filling.
Place seam side down in sauce in baking dish.
Pour remaining enchilada sauce over all.
Top with cheese.
Bake at 350F. for 15 minutes or until heated through.
Garnish with sour cream and green chile salsa.

Chili Con Carne Pie

2013-05-16T01:00:00.002-04:00

1 1/2 pound of ground beef
1/2 cup of chopped onion
1 clove of garlic, minced
one 8 ounce can of tomato sauce
one 16 ounce can of whole tomatoes
one 20 ounce can of kidney beans
1 1/2 teaspoons of salt
1 tablespoon of chili powder
1/4 cup of Parmesan cheese
3/4 cup of cornmeal
1/4 cup of flour
1 1/2 teaspoons of baking powder
1 egg
1/4 cup of shortening, melted
1/2 cup of milk
1 tablespoon of parsley

Brown ground beef with onion and garlic in skillet, stirring until crumbly.
Add tomato sauce, tomatoes, beans, 1 teaspoon salt, chili powder and cheese, mixing well.
Pour into casserole.
Mix cornmeal, flour, baking powder and 1/2 teaspoon salt in bowl.
Add egg and shortening, mixing well.
Stir in milk and parsley gradually.
Drop by spoonfuls onto ground beef mixture.
Bake at 425F. for 15 to 20 minutes or until topping is golden brown.
Yields 6 - 8 servings

Hermits

2013-05-14T21:27:00.000-04:00

1/2 cup of margarine or butter
1 1/2 cups of all purpose flour
3/4 cup of packed brown sugar
1 egg
2 tablespoons of milk
1 teaspoon of vanilla
1/2 teaspoon of baking soda
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1/8 teaspoon of ground cloves
1 cup of raisins, currants, or diced mixed candied fruits and peels
1/2 cup of chopped nuts

In a mixing bowl beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the brown sugar, egg, milk, vanilla, soda, cinnamon, nutmeg, and cloves. Beat till thoroughly combined. Beat in remaining flour. Stir in raisins and nuts. Drop by rounded teaspoons 2 inches apart onto a greased cookie sheet. Bake in a 375F. oven about 10 minutes or till edges are lightly browned. Cook cookies on a rack. Makes 36

Moussaka

2013-05-13T14:20:00.002-04:00

1 pound of lean ground beef
1 cup of chopped onion
1 clove of garlic, crushed
butter
1 1/2 teaspoon of salt
1/2 teaspoon EACH of oregano, cinnamon
1/8 teaspoon of pepper
1 teaspoon of basil
two 8 ounce cans of tomato sauce
2 tablespoons of flour
1 teaspoon of grated onion
1 cup of milk
1 cup of light cream
2 eggs, beaten
2 eggplant, sliced
1/2 cup of seasoned bread crumbs
1 cup of shredded Cheddar cheese
1/4 cup of grated Parmesan cheese

Saute ground beef, chopped onion and garlic in 2 tablespoons butter in skillet, stirring until ground beef is crumbly; drain.
Add 1 teaspoon salt, oregano, cinnamon, pepper, basil and tomato sauce.
Simmer for 1/2 hour, stirring occasionally.
Stir flour, grated onion and 1/2 teaspoon salt into 2 tablespoons butter in saucepan.
Cook until smooth, stirring constantly; remove from heat.
Add milk and cream gradually.
Simmer for 1 minute, stirring constantly.
Stir a small amount of hot sauce into eggs.
Stir eggs into hot sauce; set aside.
saute eggplant in 1/3 cup butter in skillet until lightly browned.
Layer 2 tablespoons bread crumbs, half the eggplant, all the meat sauce and half the Cheddar cheese in shallow 2 quart baking dish.
Top with remaining crumbs and eggplant.
Layer white sauce, remaining /2 cup Cheddar cheese and Parmesan cheese over eggplant.
Bake in 350F. oven for 1/2 hour.
Let stand for 10 minutes before serving.
Yields 6 - 8 servings

Quesadillas

2013-05-13T11:10:00.001-04:00

6 flour tortillas
3/4 cup (about) thinly sliced or shredded Monterey Jack and or cheddar cheese
6 tablespoon of canned diced chilies
6 tablespoons of diced pimiento

Preheat oven to 350F. Lay tortilla on baking sheet or large baking dish. Sprinkle layer of cheese over half, dot with 1 tablespoon each chilies and pimiento and fold. Repeat with remaining tortillas. Bake until cheese is melted, about 10 to 15 minutes. Cut into wedges and serve. 4 - 6 servings

Mock Empanadas Emilia

2013-05-12T22:51:00.000-04:00

1 pound of lean ground beef
1 envelope of onion soup mix
a pinch of ground red pepper
1 cup (4 ounces) of grated cheddar cheese
three 8 ounce packages of refrigerated crescent rolls

Combine first 3 ingredients in 10 inch skillet and cook over medium high heat until browned. Drain off any excess fat. Add cheese and stir until melted, about 2 minutes. remove from heat.

Preheat oven to 375F. Separate dough into triangles; cut each in half. Spoon about 1 tablespoon meat mixture onto each triangle. fold edges into center and seal well. Bake on un-greased baking sheet until golden, about 15 minutes. Makes about 4 dozen

Luscious Cornish Hens

2013-05-11T16:52:00.002-04:00

four 1 pound Rock Cornish Hens, thawed
1 cup of finely chopped California walnuts, or roasted or boiled Italian chestnuts
1/4 cup of olive oil
1 teaspoon of salt
1 teaspoon of celery salt
1 teaspoon of poultry seasoning
1/2 teaspoon of rosemary
1/2 cup of butter or margarine, melted
salt and freshly ground pepper

Rinse birds; pat dry with paper towels. Combine next 6 ingredients; rub half of mixture inside birds. Truss birds; mount on spit, securing with holding forks. Rub birds with remaining nut mixture; let stand 15 minutes.

Roast over coals 1 to 1 1/4 hours or till tender - after 15 minutes, brush now and then with butter. Sprinkle with salt and grind pepper over; continue cooking 10 minutes. Makes 4 servings

Eggs Goldenrod with Broccoli

2013-05-09T13:34:00.002-04:00

2 pkg. (10 oz size) of frozen broccoli spears
boiling water
salt, if desired

Eggs Goldenrod

6 hard cooked eggs, peeled
1/4 cup (1/2 stick) of butter or margarine
1/4 cup of all purpose flour
1/2 teaspoon of salt
1/8 teaspoon of pepper
1/2 teaspoon of dry mustard
2 cups of milk
1/2 teaspoon of Worcestershire sauce
2 tablespoons of lemon juice

Cook broccoli in boiling water (with salt, if desired) as package label directs.
Meanwhile, make Eggs Goldenrod; Chop 2 egg yolks; set aside for garnish. Cut the 2 whites and remaining eggs into quarters.
Melt butter in medium saucepan; remove from heat. Add flour, salt, pepper and mustard, stirring until smooth. Gradually stir in milk.
Bring to boiling, stirring. Reduce heat and simmer, stirring until the mixture is thickened and smooth - about 3 minutes. Remove from heat.
Add Worcestershire and quartered eggs, except reserved yolks; mix well.
Drain broccoli well. Arrange on platter; sprinkle with lemon juice.
Pour Eggs Goldenrod over broccoli in a wide band; top with reserved yolk. Makes 6 servings

Beef & Tater Tots Casserole

2013-05-08T13:32:00.001-04:00

1 pound of ground beef
2 teaspoons of instant minced onion
1 pound of frozen Tater Tots
1 can EACH of cream of chicken, cream of celery soup
Paprika

Place ground beef in 2 quart glass casserole.
Microwave covered with paper towel, on HIGH for 5 minutes; drain and separate into small pieces.
Top with minced onion and Tater Tots.
Pour soups over all.
Microwave on HIGH for 15 minutes.
Sprinkle paprika on top.
Yields: 4 - 6 servings

Ripe Olive Brides

2013-05-06T17:54:00.002-04:00

1 pound of lean ground beef
1 tablespoon of bacon drippings
1 medium chopped onion
1/4 teaspoon of thyme
1 1/4 teaspoon of salt
1/8 teaspoon of pepper
1 teaspoon of Worcestershire sauce
1 tablespoon of flour
1/3 cup of beef broth
1 cup of pitted ripe olives
1/4 cup of finely chopped parsley
2 sticks of pastry mix
1 egg, beaten

Brown ground beef in bacon drippings in skillet.
Add onion.
Saute until onion is tender.
Stir in next 6 ingredients.
Cook for 10 minutes, stirring occasionally.
Add olives and parsley; cool slightly.
Prepare pastry mix, using package directions.
Roll into six 5 x8 inch rectangles on floured surface.
Spoon ground beef mixture onto half of each pastry.
Fold pastry to enclose filling.
Moisten edges with egg mixed with 1 tablespoon of water; seal with fork.
Cut 1 inch circle in top of each, brush with remaining egg wash.
Bake at 425F. for 20 minutes or until golden brown.
Yields: 6 servings

Hamburger Broccoli Cream

2013-05-05T22:09:00.001-04:00

1 pkg. of frozen broccoli
4 eggs
1 pound of ground beef
1 tablespoons of margarine, melted
3 tablespoons of flour
1/2 teaspoon EACH of dry mustard, salt, pepper, garlic
2 cups of milk
6 ounces of process cheese spread

Microwave broccoli in package on HIGH for 6 minutes; drain and set aside.
Beat eggs in glass bowl.
Microwave on HIGH for 4 minutes, stirring twice.
Brown ground beef in browning dish for 2 minutes, stirring once.Microwave on HIGH for 5 minutes longer, drain.
Microwave on HIGH for 2 minutes.
Stir in seasonings and milk.
Microwave on HIGH for 5 minutes or until thick, stirring twice.
Add hamburger, eggs, broccoli, and cheese, mixing well.
Microwave on MEDIUM HIGH for 5 minutes or until cheese is melted, stirring twice.
Serve over English muffins.
Yields: 8 servings

Cheese Puff Surprise

2013-05-02T17:53:00.000-04:00

butter or margarine
1 large tomato, thinly sliced
grated Parmesan cheese
1/4 cup of finely chopped onion
2 pkg. (10 ounce size) of frozen chopped spinach, cooked and well drained
salt
1/8 teaspoon of black pepper
6 tablespoons of all purpose flour
a dash of ground red pepper
1 1/4 cups of milk
6 eggs, separated
1/2 cup of coarsely grated Swiss cheese
1/4 teaspoon of cream of tartar

Preheat oven to 350F. Lightly butter a 10 inch round shallow baking dish, 1 1/2 inches deep or an 11 or 12 inch pie plate, or a 9 inch baking dish.
Arrange a single layer of tomato slices in bottom of prepared dish. Sprinkle lightly with 1 tablespoon Parmesan cheese.
In medium skillet, saute onion in 2 tablespoons butter until golden. Add spinach, 1/4 teaspoon of salt and the black pepper. Saute, stirring occasionally, an additional 5 minutes.
In medium saucepan, melt 5 tablespoons butter. Remove from heat; blend in flour, 1 teaspoon salt and red pepper until smooth; gradually stir in milk. return to heat. Heat to the boiling point, then simmer, stirring constantly, until mixture is thick and begins to form a ball.
Remove from heat; beat in egg yolks one at a time, beating well after each addition. Stir in 1/2 cup Parmesan cheese and the Swiss cheese until well combined.
With electric mixer at high speed, beat egg whites with 1/2 teaspoon salt and cream of tartar until stiff peaks form. with wire whisk or rubber spatula, gently fold into warm cheese mixture just until combined.
with electric mixer at high speed, beat egg whites with 1/2 teaspoon salt and cream of tartar until stiff peaks form. with wire whisk or rubber spatula, gently fold into warm cheese mixture just until combined.
Spoon one third cheese mixture over tomatoes. evenly top with spinach mixture, then remaining cheese mixture.
Bake 40 minutes or until puffed and golden brown. Serve immediately; cut into wedges. Makes 8 servings

Seafood Piquant

2013-04-25T22:09:00.001-04:00

Saute chopped onion in butter until soft. Add seafood and cook; stirring, for 5 minutes. Sprinkle in the flour and mix well. Add other ingredients and cook on very low heat for 10 minutes but don't boil. Serve with rice and lemon wedges.

Use any fish in place of the seafood. A mixture lends an interesting taste and texture. Add 1/4 cup of chopped capers in place of ( or in addition to) the pickles. Or use heavy cream instead of sour cream. Add vegetables like celery, green pepper, or peeled and chopped tomatoes.

Hickory Brisket Slices

2013-04-24T21:01:00.000-04:00

4 pounds of fresh boneless beef brisket

1 1/4 cups of ketchup
3/4 cup of brown sugar
3/4 cup of chili sauce
3/4 cup of wine vinegar
3/4 cup of water
1/2 cup of lemon juice
1/4 cup of bottled steak sauce
1/4 cup of prepared mustard

1 tablespoon of celery seed
2 tablespoons of Worcestershire sauce
1 tablespoon of soy sauce
1 clove garlic, minced
a dash of bottled hot pepper sauce
Freshly ground black pepper to taste

Place brisket on sheet of aluminum foil on grill on barbecue smoker, away from the hot coals. Sprinkle meat with salt. Add some dampen hickory to the coals and close smoker hood. Slowly hickory barbecue for about 4 hours or till meat is tender.

Slice brisket very thin across the grain, making 1/8 inch slices. Line up slices in shallow foil ware pan. Combine remaining ingredients and simmer 30 minutes; pour over the meat. Heat 1 hour in smoker with slow colas. Makes 10 servings

Poppy Seafood Sauce

2013-04-22T21:15:00.001-04:00

1/3 cup of chili sauce
2 tablespoons of lemon juice
1 tablepsoon of prepared horseradish
1 tespoon of Worcestershire sauce
2 drops of bottled hot pepper sauce

Combine ingredients and chill thoroughly. Serve with shrimp. Makes about 1/2 cup

Marinated Hickory Steaks

2013-04-22T12:06:00.000-04:00

two 1 inch round bone shoulder steaks, about 4 pounds total
10 small cloves garlic,peeled
Seasoned salt
pepper
1/2 cup of salad oil
1/2 cup of wine vinegar
1 tablespoon of Worcestershire sauce

Polka dot each steak with 5 cloves garlic. Insert tip of knife in meat and push in garlic cloves as you remove knife. Sprinkle steaks generously with seasonings.
Combine salad oil, vinegar, and Worcestershire sauce for marinade. Pour over steaks in shallow dish and refrigerate overnight, or let stand several hours at room temperature, turning meat occasionally.
Broil over hot coals with hickory, about 15 minutes on each side or till done to your liking; baste frequently with marinade and serve with steak.

Cheese Soup

2013-04-19T14:55:00.005-04:00

3 cups of grated sharp cheese
2 tablespoons of butter
2 tablespoons of flour
1 cup of chicken stock
1 1/2 cups of milk
1/2 teaspoon of dry mustard
salt and pepper

Heat the stock in a small pot. In a larger pot melt the butter, add flour, stir, add the hot stock, whishing it around as you do to obtain a thick and smooth mixture. Add milk, cheese, and heat but don't boil. Add mustard and salt and pepper to taste.

You can add chopped onion or celery with the butter or vary the flavor by changing the type of cheese. Add a sprinkle of Parmesan and croutons.

Baked Red Snapper

2013-04-18T15:23:00.002-04:00

one 3 pound red snapper
1 onion
2 tomatoes
2 cloves garlic
1/2 cup of tomato paste
2 tablespoons of butter
2 tablespoons of oil
1/4 teaspoon of fennel seed
1 can of anchovies
2 tablespoons of lemon juice
2 tablespoons of parsley
Salt and pepper

Saute chopped onion and garlic until soft in oil and butter mixture. Add the peeled and chopped tomatoes, chopped anchovies, tomato paste, fennel seed, lemon juice, parsley, salt and pepper and stir well. Put the snapper in a buttered baking dish, cover with the vegetables and bake covered in an oven preheated to 400F. for 25 minutes. Remove cover, baste and cook uncovered for 20 minutes until the fish flakes easily with a fork,

You might try adding 1/2 cup chopped black olives, green peppers or chopped capers. Use a different fish. Cod or any mild white fish would do nicely.

Onion Soup

2013-04-16T15:42:00.002-04:00

1 quart of beef stock
6to 8 onions
6 ounces of butter
1 tablespoon of lemon juice
1 tablespoon of thyme
salt and pepper
1/2 cup of brandy

Slice the onions thinly and gently saute in the butter until cooked but not brown. Add the other ingredients except brandy and cook on low heat for about 30 minutes. Before serving, add brandy. Garnish with a slice of bread - French, if possible - which has been covered with a good white cheese, broiled and sprinkled with Parmesan.

Substitute leeks, shallows or green onions. A dash of Worcestershire sauce will liven the taste, if you don't use brandy. Try different garnishes. If you don't have cheese, just add croutons to the soup or a sprinkle of Parmesan might be enough.

Meal In A Bundle

2013-04-15T14:49:00.003-04:00

2 pounds of ground beef
6 medium potatoes, chopped
6 tablespoons of chopped onion
6 carrots, sliced 1/4 inch thick
2 cans of golden mushroom soup
Tabasco sauce
Salt and pepper to taste

Layer first 5 ingredients equally onto six 18 inch squares of heavy duty foil.
Add 1 tablespoon water with Tabasco sauce, salt, and pepper to taste to each.
Fold foil to enclose filling; seal.
Grill over hot coals for 1 hour.
Yields: 6 servings

Microwave Mexican Casserole

2013-04-14T18:49:00.001-04:00

1 pound of ground beef, crumbled
1 can of Ro-tel
1 can of cream of chicken soup
1 bag of tortilla chips, crumbled
4 ounces of shredded Cheddar cheese

Brown ground beef in glass baking dish in microwave on HIGH for 5 minutes, stirring until crumbly; drain.
Add Ro-tel and soup, mixing well.
Layer half the chips, half the ground beef mixture and half the cheese in glass casserole.
Repeat layers with remaining ingredients.
Microwave on HIGH for 10 - 12 minutes.
Yields: 6 servings