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    40 Recipes

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    This catfish entree is elegant and easy to prepare. I serve it with noodle casserole with four Italian cheeses, sauteed fresh vegetables, and a wedge of iceberg lettuce with homemade 1000 dressing.

    Recipe #116674

    This recipe is a variation of one from "BBQ USA," and is a great grilled chicken recipe from a fair booth in New York called Baker's Chicken Coop, which became famous in the late 40s. Serve it with potato salad and a read leaf lettuce salad with tomatoes, cucumbers and Granny's Red French Dressing (#116968).

    Recipe #122768

    I serve this slaw with grilled foods that have been seasoned with a cajun or creole dry rub.

    Recipe #117204

    This is a great sauce for enchiladas, huevos rancheros, and tacos.

    Recipe #116941

    Mango and pineapple make this creamy slaw a perfect accompaniment to pork, citrus marinated grilled chicken, or any meat with a fruited salsa or sauce.

    Recipe #119640

    I use this wonderful dressing on wraps, salads, fried shrimp, and tacos. This recipe is from a Texas cookbook, to which I added lime juice and chopped cilnatro.

    Recipe #117184

    Blue cheese surprise and BBQ sauce burgers? Give these a try. Use Maytag blue cheese or go Italian with Gorgonzola, and serve these cheeseburgers with your favorite potato salad and coleslaw.

    Recipe #115739

    Tri-tip, also known as triangle roast or culotte steak, is a relatively inexpensive cut of beef from the bottom sirloin. This cut is popular in southern California and some places in Texas. It is not for those of you who like meat well done, as, like flank steak, it will toughen with prolonged cooking. Slice it thin against the grain and serve with salsa, borracho beans, and warm tortillas or make grilled bread sandwiches with chipotle mayonnaise.

    Recipe #122762

    This is a delicious salad from Tavolo, a web site for cooks. I like to make it with sourdough bread. It goes well with any kind of pasta.

    Recipe #117186

    I got this recipe from a cookbook I can't recall the name of, but since I love vichyssoise, I tried this recipe, and it is fabulous. I make it when the weather turns warm and serve it cold.

    Recipe #117188

    This Tex-mex salsa is a big customer favorite and is very easy to prepare. Serve it as a side dish with Tex-Mex or other southwestern entrees.

    Recipe #117207

    I love these burgers, which feature guacamole and juicy southwestern flavored burgers with pepper jack cheese. Treat yourself and your guests to these "salsa" burgers, along with something good like skillet fries with onions and a black bean and corn salad.

    Recipe #115363

    This is the perfect accompaniment to corned beef or Reuben sandwiches.

    Recipe #117180

    These cookies are from the kitchen of Dorothy Newton, a woman I never met, and the recipe was given me on a note card that looks older than I am. But, these are really good cookies.

    Recipe #113524

    This is a yummy general-use BBQ sauce for chicken, beef, or pork.

    Recipe #116780

    I used to be La Madeleine's DFW catering chef, and the production kitchen cooked all the rotisserie chicken, and I did really like the rub they used. This is an approximation of their rub, with a few ingredients of my own thrown in. This is enough rub for one roasting chicken.

    Recipe #116677

    I make these for my customers who like turkey breast, and if you have leftover holiday turkey, you can use up your leftover cranberry sauce, as well.

    Recipe #116636

    This rich noodle casserole is loaded with dairy products and is a fine side dish for chicken or beef, especially if they have sauces, like tomato or wine.

    Recipe #117185

    This is my take on pinto beans served at a popular Tex-Mex restaurant in Dallas, and they are an inexpensive dish to serve guests at a dinner party. You can soak the beans overnight before cooking them, or try the quick method listed in the instructions.

    Recipe #117208

    Wondering what to do with left-over ham? I came up with this because I love tuna melts, and thought "what the heck," why not a melt with ham? I serve this with coleslaw or spinach salad with honey mustard bacon dressing.

    Recipe #120306

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