Roasted Broccoli

1 head broccoli, cut into spears
2 garlic cloves, chopped
1 tablespoon olive oil
salt and pepper to taste

Preheat oven to 450 degrees
Toss broccoli with garlic, oil, salt and pepper, then spread in one layer on a baking sheet. Roast for 15 minutes.

Chicken Meatloaf

2 lbs. ground lean chicken
1/4 cup tomato paste
1 tablespoon chopped parsley
1 tablespoon chopped garlic
2 tablespoon chopped onion
2 tablespoon Worcestershire sauce
2 eggs, beaten
1/2 teaspoon salt
1 teaspoon pepper
2 tablespoon ketchup
salt and pepper

Preheat oven to 425 degrees
Combine chicken, tomato paste, parsley, garlic, onion, Worcestershire sauce and eggs in a bowl. Place mixture in a nonstick loaf pan; spread ketchup on top.
Bake uncovered for about an hour or until meatloaf is firm to the touch in the center. Let meatloaf settle 10 minutes before serving. Serves 6

Fabulous Flourless Chocolate Cake

14 squares (14 oz) semisweet chocolate, chopped
2 squares (2 oz) unsweetened chocolate, chopped
1 cup butter (2 sticks; do not use margarine)
9 large eggs, separated
12 cup granulated sugar
1/4 tsp. cream of tarter
confectioners' sugar

Preheat oven to 300 degrees. Remove bottom of 9 by 3 spring form pan; cover with foil, wrapping foil around back. Replace pan bottom. Grease and flour foil bottom and side of pan.
In heavy 2-quart saucepan, melt semisweet and unsweetened chocolates and butter over low heat, stirring frequently, until smooth. Pour chocolate mixture into large bowl.
In small bowl, with mixer at high speed, beat egg yolks and granulated sugar until very thick and lemon-colored, about 10 minutes. With rubber spatula, stir egg-yolk mixture into chocolate mixture until blended. Wash and dry beaters.
In separate large bowl, with clean beaters and with mixer at high speed, beat egg whites and cream of tarter until soft peaks form when beaters are lifted. With rubber spatula, gently fold beaten egg whites, one-third at a time, into chocolate mixture just until blended.
Scrape batter into prepared pan; spread evenly. Bake 35 minutes (Do not over bake; cake will firm upon standing and chilling.) Cool completely in pan on wire rack; refrigerate overnight in pan.
Run thin knife, rinsed under very hot water and dried, around cake to loosen from side of pan; remove side of pan. Invert onto cake plate; unwrap foil from pan bottom and lift off pan. Carefully peel foil away from cake.
To serve, let cake stand at room temperature 1 hour. Dust with confectioners' sugar. Or dust heavily with confectioners' sugar over paper doily or stencil.

Baked Potato Soup

4 large baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups (6 ounces) shredded Cheddar cheese, divided
12 slices bacon, cooked, crumbled, and divided
4 green onions, chopped and divided
1 (8-ounce) carton sour cream

Wash potatoes; prick several times with a fork. Bake at 400 degrees for 1 hour or until done; cool. Cut potatoes in half lengthwise; scoop out pulp, and reserve. Discard shells.
Melt butter in a Dutch oven over low heat; add flour, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in potato, salt, pepper, 1 cup cheese, 1/2 cup bacon, and 2 tablespoon green onions; cook until heated (do not boil). Stir in sour cream; cook just until heated (do not boil). Sprinkle servings with remaining cheese, bacon, and green onions. Yield: 10 cups

Southwestern Chicken-and-Rice Soup with Tortilla Strips

1 medium onion, chopped
1 Large carrot, peeled and chopped
1/2 medium-size red bell pepper, chopped
1 Tbsp. vegetable oil
2 garlic cloves, minced
2 cups shredded cooked chicken
3/4 cup uncooked white rice
2 medium plum tomatoes, chopped
1 to 2 Tbsp. chopped pickled jalapeno slices
1 tsp. ground cumin
1/4 tsp. black pepper
8 cups chicken broth
1/4 cup loosely packed cilantro leaves, chopped
juice of 1 lime (about 2 Tbsp)
1 ripe avocado, chopped
Tortilla Strips

Saute first 3 ingredients in hot oil in a large Dutch oven over medium heat 7 minutes or until vegetables are tender. Add garlic; saute 1 minute.
Stir in chicken and next 5 ingredients. Stir in chicken broth. Bring to a boil, reduce heat, and simmer 20 minutes or until rice is tender. Stir in cilantro and lime juice. Serve with chopped avocado and Tortilla Strips.
Makes about 6 servings.

I use olive oil instead of vegetable oil.
I do not cook the jalapeno in the soup i let people add it if they want to.

Meat Balls

3 lbs Hamburger meat
1 can evaporated milk
1 c oatmeal
1 c cracker crumbs
1/2 c onion
2 minced garlic cloves
2 tsp. salt
1/2 tsp. pepper
2 tsp. chili powder
2 eggs

Mix together and form into balls. Put on a cookie sheet and either freeze them or bake them. If you freeze them, put them in a freezer bag or container once they are frozen.

Sauce for meatballs:
2 c ketchup
1 c brown sugar
1/2 tsp garlic powder
1/4 onion

Bake at 350 for 45 minutes then pour sauce over and bake 15 more minutes.

On the meatballs I do 1 lb of hambuger meat and 2 lb of ground turkey meat.

Pineapple Bake

1 cup butter
1 3/4 cup of sugar
3 eggs
1/2 cup milk
1 lb. 4oz can of pineapple tidbits or crushed-drain most liquid off
4 1/2 to 5 1/2 cup torn bread

Cream butter and sugar well. Beat eggs and milk together then mix all ingredients. Put in a 9x9 pan. Cook at 350 for 1 hour. (If double put in a 9x13 pan)

Romaine Salad

8 cups Roman lettuce

Preheat oven to 350 degrees- Bake 6 TBS Olive Oil and 10 Gloves of Garlic for 30 minutes.
Food Process- 2 TBS Honey, 2 TBS Apple Cider Vinegar, 1 TBS Dijon Mustard, 2 TBS Apple Cider, Add Minced Garlic and Oil, Fresh Ground Pepper.

Toss Salad with blue cheese or Gonzales cheese and Salad Dressing. Top with Sweet-and-Spicy Texas pecans.

Sweet-and-Spicy Texas Pecans
1/2 pound pecan halves
2 tablespoons butter
2 tablespoons sugar
1/4 teaspoon ground red pepper

Cook on stove top and let cool on wax paper.

Chicken Rice Broccoli Casserole

1/4 Onion
1/2 stick butter
1 pkg (16 oz.) frozen broccoli
1/2 cup cheese whiz
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup water
1/2 cup milk
2 cup rice
2 large boiled chicken breast

Saute onions in butter. Mix the cream of chicken/ mushroom soups, cheese whiz, water, milk, rice, broccoli and chicken all together. Pour into a casserole dish.
Bake at 350 for 45 to 6o minutes. This can be frozen. Make sure to thaw before you bake.

Chicken Tetrazzini

6 large chicken breast
2 medium-sized onions
8 oz. spaghetti
1/2 lb. butter
1 scant cup flour
1 qt. part of broth and milk
1 can cream of mushroom soup
1/2 lb. American cheese
1/2 lb. old english cheese
cracker crumbs

Boil chicken and cut up into small pieces. Saute onions in butter.
Make cheese sauce of 1/2 lb. butter, one scant cup flour, and one quart part of broth and milk. Grate 1/2 lb. american and 1/2 lb. old english cheese. Make sauce in large pan. Add grated cheese and let blend. Add one can mushroom soup. Fold in chicken and spaghetti. Have bottom of two large square or oblong casseroles covered with crushed and buttered cracker crumbs. (I put only on top) Pour in chicken mixture. Cover top with buttered crumbs.
Bake 30 to 40 minutes until brown. Don't cook or brown until time to serve, as it needs to be served hot. If this is frozen, be sure to take out and thaw before time to cook and serve.