HAWAIIAN CHICKEN WINGS

I love hot wings. I usually make my own hot wings here at the house and I use half flour and half cornmeal and then fry them. Once they are cooked, I put them in a big plastic bowl and dump Louisiana hot sauce on them, put on the lid, and shake em up.....oh they are good. This one below is also good.

4 pounds whole chicken wings

1 cup all purpose flour

1 1/2 teaspoons salt

Oil for deep frying

1/3 cup sugar

1/4 cup soy sauce

1 clove garlic, minced

1 green onion, thinly sliced

1 teaspoon finely chopped jalapeno pepper

Cut chicken wings into three sections; discard wing tips. In a large plastic bag, or shallow bowl, combine flour and salt. Add wings in small batches; toss to coat. In an electric skillet or deep-fat fryer, heat oil to 350 degrees. Fry wings, a few at a time, until juices run clear, about 9 minutes. Drain on paper towels. In a bowl, combine sugar, soy sauce, garlic, onion and jalapeno. Dip fried wings in sauce; serve immediately.

TACO SOUP

This recipe I got from a recipe book called '100 Years of Recipes & Remembrances- First Baptist Church Boerne, Texas'. It was contributed by Peggy Robinson. The cookbook is copyrighted 1999.

2 lbs. ground beef

1 med. onion, chopped

2 (14 1/2 oz.) cans diced tomatoes, undrained

1 can Ro-Tel tomatoes and green chiles, undrained

1 can whole kernel corn, undrained

1 can pinto beans, undrained

1 can Ranch-style beans, undrained

1 pkg. dry taco seasoning mix

1 pkg. dry original Hidden Valley Ranch dressing mix

Brown ground beef with onion. Drain off excess fat. Put ground beef, onion and all remaining ingredients in a slow cooker and simmer 2 hours or longer. The longer it simmers, the better the seasonings are mixed. You do not need to add water to the soup, although you can rinse out the bean cans with a small amount of water and add to soup if desired. If you do not have a slow cooker, use a Dutch oven over very low heat, stirring often. Freezes well.

RANCH STYLE MEXICAN BEANS

Beans are a very important staple in your diet. I have seen many a times Mothers giving their children beans to eat and the child won't eat them but beg for a treat or cake. Then they continue to throw a fit until the Mother gives in. Start your children out young to eat the things that are good for them and this will not be a problem. When mine were growing up, candy and treats were just that, TREATS. They grew up on fresh vegetables and learned to love them cooked in many different ways. You always hear youngsters saying how they love Grandma's cooking, because that is what Grandma does, she COOKS. She doesn't open a box or can that often and she makes a good, pleasant meal that is appeasing to the eyes and the smells while cooking or baking, work up a childs appetite to eat and get those saliva glands working. So here is a tasty bean meal your whole family will love. Let your children help you out and they will also be proud of the meal, as well as love eating it.

1 cup cooked kidney beans
2 tablespoons chili sauce
2 tomatoes minced
2 buttons of garlic diced
3 whole cloves
1/2 teaspoon of cinnamon
3 tablespoons of olive oil
2 teaspoons of lemon juice
1 small onion (diced)
Pinch of salt

Mix beans with chili sauce, onion, tomatoes and garlic, cook for 25 minutes. Add cinnamon and cloves, lemon juice and olive oil and cook another 20 minutes. Salt to taste. Serve with tortillas or Mexican cornbread.

HOMINY CASSEROLE

Now we will get into some vegetables. This recipe calls for hominy. It is not something many people eat, but we eat alot of hominy here at our house. My husband loves it. You would be surprised at some of the different ways you can cook hominy. Give it a chance and try it out at your table. You will see kids and family REALLY love it. :)

2 - No. 2 can size canned hominy
1 cup scalded milk
1 cup bread crumbs
1 cup grated cheese
2 eggs, slightly beaten
1 tablespoon butter
1 tablespoon chopped green pepper
2 tablespoons hot chili sauce
1 tablespoon chili powder
1 tablespoon grated onion
1 tablespoon chopped parsley
Salt & Pepper to taste

Mix all ingredients in order given & place in buttered casserole, reserving some crumbs for top. Bake in 350 degree oven for 40 minutes.

AVOCADO SALAD & AVOCADO-CAULIFLOWER SALAD

Here are two avocado recipes from my little postcard cook book called 'Mexican Cookin'. Enjoy.

AVOCADO SALAD

1 large avocado
1/2 cup mayonnaise
1/2 cup dairy sour cream
Dash of cayenne pepper2 teaspoons lemon juice
2 teaspoons chopped onion
1/2 teaspoon garlic salt

Cream avocado; add remaining ingredients and chill.

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AVOCADO-CAULIFLOWER SALAD

4 cups fresh or frozen cauliflowerets
4 large ripe avocados
1/4 cup olive oil
1/2 teaspoon sugar
2 tablespoons vinegar
3/4 cup mayonnaise
1 teaspoon paprika
Salt & Pepper to taste

Cook and drain cauliflower. If necessary, break in bite-size pieces; cool. Cut avocados in halves, remove pits and peel off skins. Cut in bite-size cubes. Cover with remaining ingredients.

MEXICAN POTATO SALAD

Here is a tasty potato salad they will all love. This is from my postcard 'Mexican Cookin' booklet. Enjoy!

3 cups diced cooked potatoes

2 tablespoons chopped onions

1 tablespoon minced green bell pepper

3/4 cup finely diced celery

1 hard-boiled egg

1 tablespoon hot chili sauce

5 tablespoons oil

2 tablespoons vinegar

1 teaspoon salt

1/4 teaspoon pepper

Combine ingredients in the order given. Chill and serve on lettuce leaf. Serves. 6.

SAUCE - SALSA (HOT SAUCE) & BEAN AND CHEESE DIP

Good morning. Today I have 3 different recipes, all from the same postcard mailing cook book, Mexican Cookin'. The first one is simply called 'Sauce', then there is 'Salsa (Hot Sauce)' and the last one is 'Bean and Cheese Dip'. The Mexican Cookin' postcard cookbook that I have was illustrated by Pat McCarthy with special consultant Angelita Guerrero. It was printed in the U.S.A. Copyrighted in 1972 in Amarillo, Texas . NO, not going to sell it. I do how ever know that when I die, my daughter says she may pick out about 5 of my favorite recipe books to keep & she says she is not sure where the rest will go. I have some news. I will be giving them away myself, or selling them or something. We will see... :) They won't go in the garbage. I am far from dying right now anyway. I STILL collect recipes and cookbooks. - If you have some YOU don't want, send them to me, I love em all. Just send them to 7961 E. St. Hwy. 97 Waelder, Texas 78959

SAUCE

1/2 cup onion, chopped
1 clove garlic, minced
2 tablespoons butter
1 tablespoon flour
1/4 cup chili powder
1/2 teaspoon oregano
1 tablespoon salt
1 cup tomato puree
1 cup water

Cook onion & garlic until tender. Add flour; blend. Add rest of ingredients. Simmer 10 minutes. 6-8 servings.

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SALSA (HOT SAUCE)

2 peeled tomatoes
1 onion
1 jalapeno pepper
2 tablespoons salad oil
2 teaspoons lemon juice
Salt & Pepper to taste
Pinch of oregano, crushed

Chop tomatoes, onion and pepper. Mix with salad oil, lemon juice and seasonings. Keep in refrigerator until ready to serve.

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BEAN AND CHEESE DIP

1 lb. pinto beans, cooked
4 tablespoons bacon drippings
1 onion, chopped finely
2 cloves garlic, crushed
1/2 lb. cheddar cheese, grated
Jalapenos

While beans are still hot, pour off liquid, reserving some in the event the dip needs moistening. Mash beans well with potato masher. Set aside.

In large frying pan, saute onion and garlic in about four tablespoons bacon drippings until onion is clear. Add mashed beans and mix well. Cook over low fire for about ten minutes, stirring occasionally, until mixture is hot. Add grated cheese and some chopped jalapenos, making it as hot as you like it. Serve in chafing dish and have bowl of crips tortilla triangles nearby to dip into the bean dip.

Tortilla Casserole and Tex-Mex "Quiche"

Today I have two recipes to share with you. One from Shelly in Ohio who sent in Tortilla Casserole for me to post, she clipped this one out of her favorite food magazine. The other one, I want to share with you is a Texas favorite, Tex-Mex "Quiche". I clipped this one from FC magazine. Thank you Shelly for sharing your recipe with us.

Tortilla Casserole (Sent to me via email from Shelly in Ohio)

1 pound boneless sirloin steak
6 tablespoons lime juice
1/2 teaspoon ancho chile pepper
1/4 teaspoon salt
1 large red onion, 1/2-inch slices
2 ears fresh corn (about 1 1/4 cups)
2 tablespoons olive oil
1 15-oz can black beans
1 15-oz can kidney beans
2 seeded jalapeno peppers, sliced into 1/8 inch rounds
1 teaspoon chopped chipotle pepper
1/4 cup low-sodium chicken broth
1/2 teaspoon lime zest
6 corn tortillas
2 cups Monterey Jack cheese, shredded
4 tomatoes, 1/4-inch slices
1 1/2 teaspoons chopped oregano

Preheat grill to medium-high heat. Marinate the steak with 2 tablespoons of the lime juice, ancho powder, and salt for 30 minutes. Toss the onion and corn in olive oil. Grill onion until tender, corn until golden brown, and steak to rare. Cut steak into 3/4-inch pieces, chop onion, cut kernels from the cob, and transfer all to a large bowl. Preheat oven to 400 degrees f. Toss beans, both peppers, chicken broth, remaining lime juice, and lime zest with the steak. Place 2 tortillas in the bottom of a 9 by 13 inch casserole dish and sprinkle with 3/4 cup of the cheese. Spoon 1/3 of the steak and bean mixture evenly over the cheese and top with 1/3 of the tomato slices and 1/2 teaspoon of oregano. Repeat to complete 3 layers, cover with aluminum foil, and bake for 20 minutes. Bake, uncovered, for 10 minutes. Serve immediately. Makes 8 servings

Tex-Mex "Quiche"

2 ounces nacho-cheese tortilla chips, finely crushed (1/2 cup crushed)
2 tablespoons butter, melted
1/2 pound ground beef
1 tablespoon chili powder
3/4 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon black pepper
1 small green pepper, cored and diced in 1/2 inch pieces (about 1 cup choppedd)
4 ounces white mushrooms, cleaned, trimmed and quartered (large mushrooms cut into sixths)
3 scallions, trimmed and chopped (about 1/3 cup)
1 cup taco-flavored shredded cheese blend
6 eggs
3/4 cup milk

1. Heat oven to 350 degrees. Combine crushed chips and melted butter in a medium bowl. Stir until crumbs are evenly moistened. Press into the bottom of a 9-inch fluted quiche pan, or on the bottom and slightly up the sides of a 9-inch glass or ceramic pie plate.

2. Bake crust in 350 degree oven for 10 minutes. Set aside.

3. Meanwhile, add meat to a large nonstick skillet over medium-high heat. Cook, stirring to break apart lumps, for 4 minutes or until pieces are no longer pink. Add chili powder, 1/2 teaspoon of the salt, 1/4 teaspoon of the salt, 1/4 teaspoon of the black pepper and cook 1 minute.

4. Add green pepper, mushrooms and scallions; lower heat to medium. Cook, stirring occasionally, 4 minutes. Remove from heat.

5. Sprinkle 1/2 cup of the cheese over the baked crust. Top with the meat-vegetable mixture. In a medium bowl whisk together the eggs, milk, remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Pour over meat mixture in dish. Sprinkle top with remaining 1/2 cup cheese.

6. Carefully transfer dish to 350 degree oven. Bake quiche 25-30 minutes or until cooked through and cheese on top begins to brown. Remove from oven. Let cool 5 minutes before serving. Makes 6 servings. Prep time is 15 minutes. Cook time is 9 minutes. Bake: at 350 degrees for 35-40 minutes.