Sausage Crescent Squares

1 Lb Sausage

8 oz mushrooms (optional)

8 oz Cream Cheese

2 pkgs. refrigerated crescent rolls

Brown sausage, drain. Sauté mushrooms in butter if desired. Add cream cheese and stir until melted. Spray jelly roll pan or cookie sheet with non-stick spray. Shape crescent rolls into a rectangle. Spread sausage mixture down middle lengthwise and fold sides over the top.  Bake at 375° for 15 minutes. 

Shrimp Etouffee

Yield: 4 Servings

⅛ C Onion, Chopped            

⅛ C Celery, Chopped            

⅛ C Green Bell Peppers, chopped            

3½ Tbl Vegetable Oil            

⅜ C Flour           

1 C Seafood Stock            

¼ C Sweet Butter            

1 Lb Medium Shrimp, cooked, shelled, deveined           

½ C Green Onions, finely chopped           

¼ C Sweet Butter            
½ C Seafood Stock
1 tsp Salt
1 tsp Cayenne (Red Pepper)
½ tsp White Pepper
 ½ tsp Black Pepper
½ tsp Basil Leaves
¼ tsp Thyme Leaves
2 C Rice, Hot, Cooked

   Combine salt, cayenne, white pepper, black pepper, basil leaves, and thyme leaves in bowl, set aside.   Combine onions, celery & bell pepper in bowl. Heat the oil over light heat in a large, heavy (cast iron) skillet until it begins to smoke (about 3-4 minutes). Use a long handled metal whisk to gradually mix in the flour, stirring until smooth, continue cooking, whisking constantly, until the roux is dark red-brown (3-5 minutes). Don't let it scorch or splash on skin. Remove from heat. Immediately stir in the vegetables using a wooden spoon. Add 1/2 Tbsp of the seasoning mix.

 Continue stirring, using the wooden spoon, until cooled (about 5 minutes).   Bring the first measure of stock to a boil over high heat in a 2 qt saucepan. Gradually add the roux. Continue whisking until the roux is completely dissolved. Reduce heat to low. Cook until the flour taste is gone (about 2 minutes), whisking constantly. Remove from heat. Set aside.   Melt the first measure of butter over medium heat in a 4 qt saucepan. Stir in the shrimp and green onions. Sauté for about 1 minute stirring constantly. Add the second measure of butter, the stock mixture and the second measure of stock. Shake the pan gently back and forth until the butter melts and is mixed into the sauce. Add the remaining seasoning mix. Stir well. Serve immediately: 1/2 c rice and 3/4 c etouffee. 

Barbecued Meat Balls

Baking time: 1 hour 10 minutes at 350 deg.
Yield: 1/3 c. meat plus cheese makes about 15 meat balls; 1/2 c. meat plus cheese makes about 9.
Meat balls
2 lbs. ground beef
3/4 c. oatmeal
1 c. milk
3 T. finely chopped onion
1 t. salt
1/2 t. pepper
Sharp Cheddar Cheese

Mix all ingredients except cheese. Shape into balls, putting a cube of cheese in the center of each. Place in a greased pan and bake at 350 deg. for 10 min. Remove from oven, drain grease.

Sauce
3/4 T. Worcestershire sauce
3 T. vinegar
2 T. white sugar
1 t. brown sugar
1 c. catsup
1/2 c. water
6 T. finely chopped onion

Mix together sauce, pour over meat balls and return to oven. Continue to bake at 350 deg. for 1 hour.

From: Laura Kossak

Hibachi Chicken and Fried Rice

Ingredients for Hibachi Chicken:

1 - 1.5 lbs chicken breasts, diced              

1 tbsp vegetable oil

1/2 tsp sesame seed oil                     

1 tbsp butter

3 tbsp soy sauce                            

2 tsp fresh lemon juice

1 dash salt                           

1 dash pepper

Ingredients for Hibachi Vegetables:

1 tbsp vegetable oil                     

1/2 tsp sesame seed oil

1 large white onion, slivered              

1 large zucchini, quartered

1 tbsp butter                            

2 tbsp soy sauce

1 dash salt                            

1 dash pepper

Ingredients for Hibachi Fried Rice:

4 c cooked rice (cool to the touch)              

2 tbsp vegetable oil

1/2 c white onions (chopped)              

1 c bean sprouts

2 large eggs                            

4 tbsp butter

4 tbsp soy sauce

Note: Cook the rice first so that it has time to cool down before you fry it. Make sure to keep the chicken and veggies warm while you cook the fried rice.

Directions for the Hibachi Chicken:

Heat the vegetable oil and sesame seed oil in a large skillet or wok on medium high heat. Add the chicken and remaining ingredients to the skillet. Sauté the chicken for 6-8 minutes or until no longer pink. Do NOT clean the skillet. You will reuse this skillet for the fried rice.

Directions for the Hibachi Vegetables: 

Heat the vegetable oil and sesame oil in a large skillet or wok on medium high heat. Add the white onion, zucchini, butter, soy sauce, salt, and pepper. Sauté veggies for 6-8 minutes or until veggies are tender.

Directions for the Hibachi Fried Rice: 

Heat vegetable oil on medium high in large skillet or wok. Add the onion and sauté for 3-4 minutes or until almost tender enough to eat. Add the bean sprouts and sauté for 1-2 minutes. Move the vegetables to the side of the pan. Add the eggs, lightly scrambling as you add them to the skillet. Once scrambled add the rice and butter. Cook for 5 minutes, stirring frequently. Add the soy sauce and cook an additional minute.

From Food.com

Crescent Cinnamon Rolls

1 Package Refrigerated Crescent Rolls
Margarine
Sugar
Cinnamon
1½ C Powdered Sugar
3 Tbsp Milk

Unroll each rectangle of four rolls gently squeezing the seams together. Prepare each rectangle as follows: Spread soft margarine smoothly over entire surface. Sprinkle with sugar, pretty heavily. Shake cinnamon over entire surface. For small rolls, roll from the long edge of each rectangle. For bigger rolls, roll from the small end of the rectangle. Once rolled, slice rolls from ¼ inch to ½ inch thick. Lay rolls on cookie sheet and bake at 375° for 11-13 minutes. Mix powdered sugar and milk together. Add more of either ingredient to desired consistency for icing. Remove rolls from oven and spoon icing over each roll while still very hot. Remove from pan and serve.

German Streusel

1½ C Flour           

½ tsp Salt             

3 tsp Baking Powder            

¾ C Sugar            

¼ C Margarine            

1 Egg            

½ C Milk            

1 tsp Vanilla           

 

Filling:

½ C Brown Sugar

2 Tbsp Flour

2 tsp Cinnamon

2 Tbsp Margarine, Melted

½ C Nuts, Chopped (Optional)

Combine all ingredients for filling. Mix well and set aside. Sift flour, baking powder, salt, and sugar together. Cut in margarine until mixture is like cornmeal. (A pastry blender works well for this.) Beat egg lightly and combine with milk and vanilla. Add to dry mixture. Do not use electric mixer. Pour half of mixture into greased 8 by 8 inch pan and top with half of filling. Repeat with remainder. Bake in 375° oven for 25 minutes. Or you can make 12 regular sized muffins (bake for 20 minutes) or 24 mini muffins (bake for 17 minutes).

Becky's Bran Muffins

2 C Sugar            

5 C Flour            

2 tsp Baking Soda            

2 tsp Salt            

2 tsp Cinnamon            

1 tsp Nutmeg

4 eggs, beaten

1 C Oil

1 qt Buttermilk

15 - 17 oz box Bran Flakes

chopped pecans (optional)

Mix all ingredients together in a large bowl. Bake muffins at 400° for 15-20 minutes. The batter will keep for over a week in the refrigerator.