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TEXAS 1015 SUPERSWEET ONION CHILI BURGERS
(This onion is the Lone Star State's answer to the Georgia Vidalia!!)

~Submitted by Larry Holmes, Ontario, Canada

1 pound lean ground beef
2 tablespoons each minced Texas 1015 Supersweet Onion and chili peppers (fresh or canned)
1 tablespoon teriyaki or barbecue sauce
salt and pepper
4 split, toasted hamburger buns
sliced tomatoes
hot peppers

Grilled Texas 1015 Supersweet Onion with rosemary-sage butter:
½ cup butter, softened
1 tablespoon each chopped fresh rosemary and sage
crushed red pepper flakes
1 Texas 1015 Supersweet Onion
1 tablespoon oil

In medium bowel, combine beef, onion, chili peppers, teriyaki sauce and salt and pepper to taste. Mix lightly, shape into four ¾-inch patties. Set aside.

Grilled onions:
In small bowl combine butter, rosemary, sage and pepper flakes to taste. Set aside. Cut onion into ¼-inch slices. Brush with oil. Grill, turning once about 1 to 2 minutes per side on hot barbecue grill. Spread herbed butter on grilled onion slices.

Grill burgers over medium-high heat until browned and cooked through, about 4 minutes per side. Place burgers on toasted buns. Top with grilled herbed onion slice and garnish plate with tomatoes and hot peppers.

Makes 4 servings.




COCONUT-LIME SORBET

~Submitted by Nancy, NM

1 - 15 oz. can Cream of Coconut (preferably Coco Lopez)
3/4 cup water
1/2 cup fresh lime juice (I use key limes for a tart taste but regular limes are good, too)

In a bowl, whisk together ingredients. Freeze the mixture in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden. Makes about 1 pint.




POPSICLE ROCKETS

~Submitted by Mary, Nashville, TN

red juice (red raspberry, cherry, cranberry)
blue juice (blue Kool-Aid, Gatorade, blue raspberry) white juice (lemonade, coconut juice drink)
red string licorice for fuse 3 oz. paper cups Popsicle Sticks

Line up several 3 oz. paper cups on a baking sheet. Pour 2 tablespoons of red juice into each cup. Freeze 2-3 hours until firm-slushy. Remove from freezer and poke a popsicle stick into the center of each cup of juice. Add 2 tablespoons of white juice and freeze 2-3 hours. Remove from freezer. Top off with blue juice and freeze 1-2 hours until slushy. Remove from freezer and insert a 2 or 3-inch string of licorice into each popsicle. Freeze until hard. Peel off paper cups to serve.




PENNIES FROM HEAVEN

~Submitted by Patricia Collins, Hahnville, LA

5 carrots, peeled and sliced 1/4 inch thick
2 teaspoons sugar
1/2 teaspoon ground cinnamon
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons fresh orange juice
Salt and freshly ground black pepper, to taste
10 dried pitted apricots, slivered
1/3 cup sliced almonds, toasted

Place the carrots in a saucepan, cover with cold water, and bring to a boil. Reduce the heat and simmer for 10 minutes. Then rinse under cold water and drain.

Stir the sugar and cinnamon together until well mixed. Set aside.

Melt the butter in a skillet. Stir in the cooked carrots and the orange juice. Sprinkle with the sugar and cinnamon mixture, and cook over medium heat until the carrots are glazed and the sauce is slightly thickened, 5 minutes. Season with a pinch of salt and pepper.

Stir in the apricots and almonds, and cook just until heated through, 3 minutes. Serve immediately.

Serves 4 to 6




CHUNKY CHICKEN NOODLE SOUP

~Submitted by Brenda, AL

I don't know where I got this either another from my personal made up book. This is good with butter bread of any kind.

1/2 cup diced carrot
1/4 cup diced celery
1/4 cup diced onion
1 teaspoon butter
6 cups chicken broth
1 1/2 cups diced cooked chicken
1 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/8 teaspoon black pepper
1 1/4 cups uncooked egg noodles
1 Tablespoon fresh parsley

Saute carrot, celery and onion in butter until tender. Add broth, chicken and seasonings. Bring to a boil, reduce heat and simmer 10 minutes or until noodles are tender.

This makes about 6 servings.




OATMEAL CAKE

~Submitted by Lillian, FL

This recipe was given to me about 38 years ago while we were stationed in Amarillo, TX. It is so moist and is hard to keep it around for very long.

Soak 1 C. quick oats in 1 ½ C. boiling water for 20 minutes.

Cream: ½ C. butter
1 C. brown sugar
1 C. granulated sugar

Add: oat mixture and 2 well beaten eggs.

Add 1 tsp vanilla
1 tsp. cinnamon
1 tsp. baking soda
½ tsp salt
1 ½ C. flour and mix.

Bake in a greased 9” x 13” pan for 35 to 45 minutes at 350 degrees.

FROSTING

4 Tbsp. butter, melted
½ C. cream
1 C. brown sugar
1 C. chopped pecans
1 C. coconut
1 tsp. vanilla

Combine all ingredients and spread on cake. Put under broiler for a VERY few minutes until bubbly and lightly browned.




ORANGE BLOSSOM DESSERT

~Submitted by Angelique, TX

tube angel food cake, cut in three layers
1 - 16 oz. can crushed pineapple, drain, save liquid
1 package orange gelatin
1 - 6 oz. can frozen orange juice concentrate, thawed
1 - 11 oz. can mandarin orange sections, drain, discard liquid
1 - 16 oz. tub frozen whipped topping, thawed

To 3/4 cup drained pineapple juice add gelatin, mix and heat until dissolved. Add 6 ounce can orange juice. Drain can of mandarin oranges slices, discard juice. Reserve 12 sections for garnish. Cut up rest and add to orange mixture. Add drained pineapple and 1/2 tub of frozen whipped topping, mix well.

Cut angel food in three layers. Place top of cake or widest section on plate. Top with 1/3 creamed mixture, next layer of cake and 1/3 creamed mixture - then last layer of cake, frost sides with remaining 1/2 tub frozen whipped topping. Frost top with remaining 1/3 creamed mixture. Garnish with reserved 12 orange sections and cherries if desired.

Serves 12.
Source: RecipeAholics

 

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For Two...

CHICKEN WITH POTATOES AND ARTICHOKES
Serves 1

~Submitted by Jean, Syracuse, NY

3 small red or white potatoes
2 boneless skinless chicken thighs, cut into 2 inch pieces, about 1/3 pound
1 1/2 tablespoons olive oil
1/2 red onion, chopped
4 frozen artichoke hearts, thawed
1 large clove garlic, minced
1/2 cup low-sodium chicken broth
4 pitted oil-cured black olives, each cut in half
Salt and pepper, to taste
1 tablespoon lemon juice
1 tablespoon chopped flat-leaf parsley

Parboil potatoes in salted water until tender; set aside. When cool, cut into 1 1/2-inch pieces. (You may want to double the potatoes for use in another recipe.) Sprinkle chicken pieces with salt and pepper. Heat olive oil in a saute pan over high heat. Add chicken pieces and brown well on all sides. Remove chicken from pan and set aside. To oil remaining in the pan add onion and saute over medium heat for 5 minutes. Return chicken to onions in pan, add artichoke hearts, garlic and stock. Bring to a simmer, cover pan and cook over low heat until chicken and artichokes are tender, about 15 to 20 minutes. Add potatoes and olives and heat through. Season with salt, pepper and lemon juice to taste. Sprinkle with chopped parsley.

Makes 1 serving.
Nutrition information per serving: 645 calories, 34 grams protein, 46 g carbohydrates, 35 g total fat (6 g saturated fat), 4 g fiber, 878 milligrams sodium, 100 mg cholesterol.