White Chili
Submitted by Kelly

Ingredients:

1 ½ lb. boneless, skinless chicken breast, cut into small cubes

¼ cup chopped onion

1 cup chicken broth

1 can (4 oz.) chopped green chilies

1 can (19 oz) white kidney beans (cannelloni) undrained

2 green onions, sliced

Spice Blend (use measurements below or season to taste)

1 tsp. garlic powder

1 tsp. ground cumin

1 tsp. chili powder

½ tsp. oregano leaves

½ tsp. cilantro leaves

¼ tsp. ground red pepper

1.      Heat oil in large saucepan over medium-high heat.  Add chicken and onions.  Season with seasoned salt and pepper to taste.  Cook 4-5 min.

2.      Stir in broth, green chilies and spice blend.  Simmer 15-min.

3.      Stir in beans.  Simmer 5 min.  Top with onions.  Garnish with cheese if desired.  Makes 4 cups.

Fiesta Cheese Ball
Submitted by Kelly 

Ingredients

2 8 oz. packages of cream cheese

2 cups of finely shredded sharp cheddar cheese

1 tbsp. chopped pimento

1 tbsp. chopped green onion

1 tbsp. chopped green pepper

2 tsp. worchestire sauce

1 tsp. lemon juice

½ cup finely chopped walnuts or pecans

1.      Soften cream cheese.

2.      Stir in worchestire sauce and lemon juice.

3.      Fold in chopped pimento, green onion and green pepper.

4.      Form cheese mixture into a ball.  Roll in nuts and refrigerate overnight.

5.      Remove cheese call from fridge ½ to 1 hour before serving.  Serve with crackers, bagel chips or pita bread slices.

Balsamic Vinaigrette by Kelly  

Ingrdients:
3 tbsp balsamic vinegar

2 tbsp. lemon juice

1 tbsp. honey Dijon mustard

¼ cup olive oil (regular, virgin or extra virgin—depending on preference)

Salt, pepper and sugar to taste

1.      Whisk the vinegar, lemon juice and mustard together.

2.      Add salt and pepper.

3.      Slowly whisk in the olive oil.

4.      Refrigerate for at least 2-4 hours before serving.

5.      Sweeten with sugar just prior to serving.

6.      Drizzle over a mixed green or spinach salad.

Bean Salad Submitted by Kelly

Inredients:
1 can (19 oz.) garbanzo beans (chickpeas)

1 can (16 oz.) kidney beans

1 can (15 ½ oz.) white kidney beans (cannelloni)

1 can (15 ½ oz.) or 1 16 oz. pkg. (frozen) green beans

1 can (15 ½ oz.) waxed yellow beans

1 small onion, chopped

1 green pepper, sliced

1 cup white vinegar

¾ cup sugar

¼ cup canola oil

1 tsp. salt

½ tsp. pepper

1.      Drain and rinse beans.  Remove husk from garbanzo beans.

2.      In a large bowl, mix the beans, onions and green pepper.

3.      In another bowl, whisk the vinegar, sugar, oil, salt and pepper.

4.      Pour dressing over bean mixture.

5.      Cover and refrigerate for several hours or overnight.  Stir frequently.

Lime Cheesecake (No bake)
Submitted by Kelly

Inredients:

1 small pkg lime jello mix
¼ c. sugar

1 8 oz. pkg. cream cheese

1 pint whipping cream

Graham wafer crust

6.      Make graham wafer crust according to instructions on package (or your favorite recipe).  Press into a square cake  
 pan.  Reserve about ½ cup for topping.

7.      Mix jello with sugar and 1 cup boiling water.  Mix until dissolved.  Let cool in fridge until almost set.

8.      Whip cream and place in fridge.

9.      Soften cream cheese.  Add jello (once almost set) and blend with beater until smooth.  Fold in whipping cream.

10.  Pour mixture over crust.  Sprinkle with remaining graham wafer crust mixture.

11.  Refrigerate for several hours or overnight.

Pineapple Squares
Submitted by Kelly

Inredients:
½ cup butter

½ cup icing sugar

2 eggs, unbeaten

1 can crushed pineapple, drained

½ pint whipping cream

Graham wafer crust

1.      Make graham wafer crust according to instructions on package (or your favorite recipe).  Press into a square cake 
 pan.  Reserve about ½ cup for topping.

2.      Cream butter.  Add sugar and eggs.  Beat with blend until fluffy.  Spread over crust.

3.      Whip cream and fold into pineapple.

4.      Spread pineapple mixture over base.

5.      Sprinkle with remaining graham wafer crust mixture.

6.      Refrigerate for several hours or overnight.

 
Fettuccini and Alfredo sauce
Acima Collins

Ingredients:
One carton of whipping cream (the liquid kind) 500ml
4 cloves of garlic
a small hand full of fresh parsley
salt
pepper
butter (the real kind)
parmesan cheese(the real kind, make sure it is the block, a small piece and
it has to be an Italian brand

first you place about a tablespoon of butter in a hot pan, on med/high heat
then you place the garlic in the pan, make sure the garlic is chopped very
fine first, allow garlic to sweet out in the butter, allowing the flavor to be
released,
then add a good pinch of pepper and salt , as well as the parsley.
then add the whipping cream, allow the whipping cream simmer for about 2 min ,until
it starts to almost boil
then add your grated parmesan cheese, about a hand full at first.
after adding the parmesan taste, if you feel that it needs more, just add a
little at a time until desired taste has been achieved , if the sauce has not
thickened enough for you, just mix a spoon full of cornstarch and some water
in a separate bowl and add to you sauce as it cooks. after you add your
cheese it is ready as soon as the cheese has melted.

Well Collins family, I hope that you like this dish as much as we do

love you all lots, Acima



Cousin Hazel’s Date Squares

 2 cups quick-cooking rolled oats

1 ¾ cups sifted flour

½ teaspoon baking soda

½ teaspoon salt

1 cup brown sugar, well packed

1 cup margarine

1½ cups date filling (I use more)

Combine rolled oats, flour, baking soda, salt and brown sugar. 
Cut in the margarine, then work with the finger-tips until the 
mixture is crumbly. Pack half of this firmly in a well-greased 8x8 or 9x9 inch pan.(I use a 9x9 inch pan). Cover with the date filling, spreading evenly. Top with the remaining crumb mixture. Pack firmly. If desired you can smooth over with a broad knife or 
spatula dipped in milk. Bake at 350 degrees F. for 40 minutes. When cool, cut in bars. Two and a half dozen bars

You can replace the date filling with mincemeat  if desired.

Date Filling

½ pound chopped dates

½ cup water

2 tablespoons brown sugar

Grated rind of ½ orange

2 tablespoons orange juice

1 teaspoon lemon juice

Cook dated, water, orange rind and sugar in a small saucepan, over a moderate heat until thick and smooth; remove from burner, add fruit juices; mix well. Cool before spreading.

You can use a hand blender to smooth the date filling if you think it needs it.

I double the recipe (date filling) but don’t use all of it. The remainder can be used however you like. Also freezes well. 

Three Bean Salad by Hazel Lucas

1 1/2 c. cooked cut green beans

1 1/2 c. cooked cut wax beans

one 14 oz can red kidney beans, drained

½ c. thinly slices red onion

1 c. green pepper silvers

½ c. salad oil

½ c. wine vinegar

1/2 cup sugar
1 tsp. Salt

1/8 tsp. Pepper

1 tbsp. Worcestershire sauce

1 clove garlic, split

Use fresh, frozen or canned string beans.

Toss beans lightly with onion and green pepper

Combine oil, vinegar, Worcestershire sauce, sugar and seasonings in a jar and shake until well blended.

Remove garlic.

Pour dressing over vegetables and mix well.

Refrigerate 2 or 3 hours to blend flavors.

Drain and serve on salad greens.

Bunt Cake (Submitted by Hazel Lucas)

½ cup Butter

1¼ cup White Sugar

3 tsp Baking Powder

1½ tsp Baking Soda

3 Eggs

3 cups Flour

1½ cup Sour Cream

Topping

½ cup Brown Sugar

1 tsp cinnamon

1 tsp Cocoa

Mix sour cream and baking powder. Cream butter and sugar, add eggs and beat well. 
Add soda, sour cream and flour and mix well. Put half in bunht pan, sprinkle with 2/3 of the topping, spread remainder of cake mix over top. Sprinkle with remainder of topping bake at 350º for about 50 minutes. 


Almonds & Garlic Crusted Tender Loin
                By Dougie Collins

Ingredients

1 ½ to 2 cups ground almonds
1 Tbs. Ground chili pepper
1 ts. Cayenne pepper 
1 ts. Garlic powder
1 Tbs. powdered sage
Tbs. onion powder 
1 ts. Ground coriander
1 cup brown sugar

 
(Whenever you use nuts always be mindful of those persons who maybe allergic with nut product).

Mix all of the above seasonings in a baking dish and spread out evenly.

Roll and coat tender loin completely in the rub.

Place tender loin in a pan ( on a rack ) and place at the top of the oven at a high heat about 8 minutes on each side

Remove to middle of the oven / to 400 degrees until cooked to your preference.

(Usually for about 30 to 40 minutes)

This recipe can be used with ground coffee instead of 
almonds and without the garlic powder

Untamed Fish By Doug Collins

Ingredients:

6 fish filets

6-7 tsp extra virgin olive oil

½ tsp sea salt

I clove garlic ( remove head of garlic & put in micro wave at hi-heat until soft) and crush and grid with a fork.

1 Tbs butter (melted)

1 tsp fresh ground pepper

1 small/med. Crushed hot pepper

1 ½ tsp shredded fresh basil

2 ½ hours prior to Bar B Quing mix olive oil, sea salt, ground pepper fresh basil. Refrigerate

preheat barbeque to about 350-400 degrees.

Remove oil mixture from the fridge, mix again, add butter and hot peppers & pour into a plastic zip bag.

Add fish to mixture and coat it well

Barbebque for about 1 ½ -2 mins. Per side (depends on the thickness of your fish) or until fish flakes

Serve with wild rice; black eyed beans mixed with spinach as a side dish

 
 
Maine Lobster Aqua Piazza By Doug collins

Ingredients:
1 (2 lb lobster)    **Use Live Lobster**  
10 green olives (crushed & pitted)
3 tbs. extra virgin olive oil (+ 2 tsp for drizzling)
3 cloves 
1/2 cup dry white wine
1 pint of ripe cherry tomatoes, halved
3 cloves of garlic (minced)
6 fresh basil leaves
1 sprig of fresh mint
a pinch of crushed red chilies
1/4 tsp sea salt.

Method

Clean lobster

Using a heavy large knife (chef’s knife) push the knife straight down behind the lobster’s head.

Lobster:

Cut the lobster (lengthwise) all the way through the tail.

Remove the stomach (the white sac in the head)

Separate the claws. Crack the claws and arms.

Prepare a large skillet over medium heat.

Warm 3 Tbsp. of olive oil & add lobster and its juices.

Add garlic & chilies, cooking until golden brown.

Add olives and cook 3 minutes, turning lobster occasionally.

Turn heat to high & add white wine & 1/4 cup water.

Reduce liquids (2 minutes)

Add tomatoes, herbs, & salt & cook 1 to 2 minutes longer, or until meat is cooked through.

Cut into pieces & drizzle with olive oil.

Serve with grilled Italian bread rubbed with garlic

2 servings.