Green Chile Cheese Fries - "Say it 10 times real fast"!

You can either buy the fries or make them yourself...I prefer to fry my own and layer them on a baking tin pop in preheated oven at about 350 for 5 minutes

Place the cheese and chilies, including juice in a bowl and place in microwave...pour over fries!

2 lbs Velveeta Cheese or Aged Sharp Cheddar (I prefer the latter)

3 cans diced green chiles

Hot Shoppes Hot Fudge Ice Cream Cake

Ingredients:

2 slices of plain yellow cake, day old - 3" x 3" x 1/2"  
1 square Ice cream square, 3" x 3"     
4 tbs or more Hot fudge, heated       
Whipped cream       
Maraschino cherry, half - drained     
Yield: 1 Serving        
PREPARATION: 
1.  Place one square of yellow cake on serving plate. 
2.  Top with ice cream square and place second square of plain
yellow cake on top of the ice cream. 
3. Drizzle hot fudge over each of the four cake corners,
taking care to leave the center of the cake free from fudge. 
4.  Place approximately 2 1/2 tablespoons of whipped cream in
the top center of  the cake square. 
5. Top center of whipped cream with a well-drained maraschino
cherry half to garnish.

Hot Shoppes "Teen Twist" Sandwich

4 oz or more Ham, Thinly Sliced

1 slice American Cheese - cut in half lengthwise

2 Tomato Slices

Lettuce, shredded

1 tbs Tartar Sauce

Butter, softened

1 Sub or Twist Roll, sliced lengthwise

Yield: 1 serving

Preparation:

1. Spread both sides of sliced roll with softened butter or substitute.

2. Place the two halves of American cheese on bottom half of roll, covering as much of roll as possible.

3. Separate thinly sliced ham and place on top of cheese, covering as much of the cheese as possible

and fluffing to build full volume.

4. Place sandwich on grill with ham touching the surface of a grill or frying pan. Place top half of

roll on grill.

5. Heat until ham is hot.

6. Remove from heat and top ham with 2 slices of tomato. Cover with shredded lettuce.

7. Spread 1 tablespoon of tartar sauce on the top half of the grilled roll and place on top of

the sandwich.

Grape Salad

This one is unique and you I haven’t seen this one at too many pot luck dinners. This can be made ahead of time, and served later. Best of all grapes are always in season, so you can make fresh tasting grape salad whenever you like.

2 lbs. Red Seedless Grapes
2 lbs. Green Seedless Grapes
8 oz Container Sour Cream
8 oz Cream Cheese
1 tsp Lemon Juice
1 1/2 cup Powder Sugar

Wash and completely dry Grapes. Mix with a mixer until completely mixed the rest of the ingredients. Combine everything in a large bowl and chill for 1 hour.

Poulet de Crockpot dans l'orange (Crockpot Orange Chicken)

4 boneless skinless chicken breasts
1/2 tsp. salt
1/2 tsp. chili powder
1/2 tsp. ground cayenne pepper
1/2 tsp. paprika
1 c. chopped onions
1/2 c. chopped bell peppers
1/2 c. chopped celery
2 cloves garlic, minced
6 oz. orange juice
1 tsp. grated orange rind
2 T. honey
1 T. Worcestershire sauce
1/2 tsp. ground ginger

Rinse chicken and place on a plate. Combine salt, cayenne pepper, chili powder and paprika and sprinkle over chicken. Set aside. Place onion, celery and garlic in the bottom of a Crock Pot.

Next, place chicken on top of that the mix. Mix orange juice, rind, honey, Worcestershire sauce and ginger. Pour this mixture over chicken. Cook for 6-8 hours on low.

Cracker Salad

1 sleeve saltine crackers
1 large tomato, finely chopped
3 green onions, finely chopped
1-1/2 c. mayonnaise
1 hard-boiled egg, finely chopped
Salt and Freshly ground black pepper

In a medium bowl, coarsely crush the crackers with your hands. Add remaining ingredietns; season wtih salt and pepper. Mix well and serve.

Mighty Mo Burger

When I was a young girl living in Greensboro, NC, there was a restaurant called "The Hot Shoppes" on Summit Avenue. I believe it's now the Greensboro location for "Libby Hill Seafood". The pic above is a much older pic but it looked just like that!
The Hot Shoppes also was the teen hangout for school, and we would drive in circles around meeting our friends. Really strange how we would circle the Hot Shoppes leave and circle the McDonalds across the street, leave drive down Summit for a block or so and circle the Summit Shopping Center and do it all over again. In my day it was called "Cruising Summit". That seems like only yesterday. So if my "Sons" are reading this post, that was what we did when I was a "Cool Teen".
The Hot Shoppes had this awesome burger, and by the way, the Hot Shoppes was owned by none other than the "MARRIOTT HOTEL" back then. It was similar to "Sonic" with the drive-in genre with the speakers. As I find other "Hot Shoppes Recipes" this list will grow...but for now I'm putting this recipe on my blog for my kids...they don't know "JACK" about burgers!

And now, the recipe ...

THE FAMOUS SAUCE:

1/2 c. Hunt's Ketchup (no substitutes)
1/4 c. chili sauce
1-1/2 tsp. A-1 Sauce
1/2 tsp. Worcestershire sauce
2 drops Tabasco Sauce
1/2 c. finely chopped sweet pickle
1-1/4 c. mayonnaise

Combine ketchup, chili sauce, A-1 Sauce, Worcestershire sauce and Tabasco Sauce. Add pickle to sauce mixture. Combine the sauce-pickle mixture with mayonnaise, stirring until well-blended. Store in a tightly covered container in refrigerator until needed.

NOW, TO FASHION A FULL-BLOWN MIGHTY MO ...

1 uncut sesame seed hamburger roll/bun
1 T. softened margarine
2 hamburger patties, each two ounces
Salt to taste
White pepper to taste
1 T. shredded lettuce
1 slice American cheese
4 tsp. Mighty Mo sauce
2 dill pickle chips

Cut hamburger roll crosswise into three equal slices. Spread bottom, top and one side of center cut of bun with margarine. Grill bun until lightly browned and heated throughout.

Shape hamburger into thin 4-inch diameter patties. Grill very lightly on both sides. Do no overcook. Grill second hamburger very lightly on one side, turn and top with American cheese and grill lightly. Do not overcook.

Spread two teaspoons of Mighty Mo sauce on bottom of roll. Top dressing with shredded lettuce, then hamburger. Top hamburger with middle layer of bun, grilled side up. Spread with remaining Mighty Mo sauce.

Top with cheeseburger. Place pickle chips on cheese. Cover with top of bun. Do not cut.

Greek Stew

* 6 pounds chuck roast, cut into large chunks
* 1/2 cup olive oil
* 1 teaspoon white sugar
* 6 pounds small white onions, cleaned and scored
* 1 (6 ounce) can tomato paste
* 1/2 cup red wine
* 1/2 cup red wine vinegar
* 6 cloves garlic
* 1 teaspoon whole pickling spices
* 1 bay leaf
* 1 cinnamon stick
* 1/2 teaspoon dried rosemary
* to taste, salt and pepper

Prep:
In a large soup pot, Brown roast in EEVO. Remove roast after browned, and set aside. Mix sugar into the drippings, add onions, and caramelize. Remove onions from pan.

Return roast to the pot, and sprinkle the onions on top. Mix the tomato paste, wine, and wine vinegar together, and add to saucepan. Place the garlic, pickling spices, bay leaf, cinnamon, and rosemary in a spice bag; add to the pan. Season with salt and pepper. Cover, and simmer for 2 to 3 hours, adding more liquid if necessary.

Sides:
Rice or Mashed Potatoes, Pita Bread or Loaf Crusty Bread, Salad and a glass of Ouzo if you really want to Efhadist

Serves 10 - 12

Homemade Apple Butter

Apple Butter is good on just about everything from a bagel to pancakes and espcially on toast! The store bought brand is alright but I prefer to make my own...first you gotta have Apples! Think it's best to mix them up, Granny Smith, Red Delicious, McIntosh...just fill the crockpot up because they will cook down

4 cup sugar (can be adjusted according to amt of apples used)
4 tsp cinnamon
1 tsp cloves
1 tsp salt

Method :

Peel and core apples and pour remaining ingredients over them. Cover and cook on high for about 1 hour.

Lower the heat and cook all day until mixture is thick and dark. Mix with a potato masher to make smooth. Put in freezer jars until you're ready to eat it.

Canning: Process jars in hot water bath
Pints -10 minutes
Quarts - 20 minutes

Pineapple Grilled Chicken

1 cup (6-oz.can) pineapple juice
2 Tablespoons brown sugar
1/2 cup soy sauce
1 clove garlic, minced
8 boneless skinless chicken breasts
1 large pineapple, cored and sliced 1-inch thick

Combine pineapple juice, brown sugar, soy sauce and garlic in a small bowl.
Pour over chicken breasts; refrigerate several hours or overnight.

Remove chicken from marinade. Grill chicken, covered with grill lid, over medium heat 20 to 30 minutes or until chicken reaches internal temperature of 170 degrees. Place pineapple slices on grill during last 10 minutes of cooking time.

Squash Casserole

1 pound yellow crookneck squash, cooked and mashed
1/2 cup chopped onion
1 cup grated extra sharp cheese
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup mayonnaise
1 egg, beaten
1 stick butter, melted
1 sleeve Ritz crackers, crushed

Combine squash, onion, cheese, sugar, salt, pepper, mayonnaise and egg in a large mixing bowl. Stir to mix well. Pour into a greased 2 quart baking dish.

Combine melted butter and crushed Ritz crackers in a medium size mixing bowl. Stir with a fork to combine.

Sprinkle cracker mixture over casserole. Bake at 350 degrees for 35 to 40 minutes.

Ice Cream Sandwich Dessert

1 (16-ounce) can chocolate syrup
3/4 cup peanut butter
18 ice cream sandwiches
1 (12-ounce) container frozen whipped topping, thawed
1 cup salted peanuts

Place chocolate syrup in a medium mixing bowl. Microwave on HIGH for 2 minutes. Add peanut butter and stir until smooth. Set aside to cool to room temperature.

Line the bottom of a 13x9-inch pan with ice cream sandwiches. Spread half the whipped topping over the ice cream sandwiches. Spoon half the chocolate mixture over the whipped topping. Sprinkle with half the peanuts. Repeat layers.

Freeze 1 hour or until firm. Cut into squares to serve. Yield: about 18 servings.

Good Old Potato Soup

4 large baking potatoes
2/3 cup butter or margarine
2/3 cup all-purpose flour
6 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
4 green onions, sliced, divided
12 slices bacon, cooked and crumbled, divided
1 1/2 cups (6-ounces) shredded Cheddar cheese, divided
1 (8-ounce) carton sour cream

Wash potatoes; pierce several times with a fork. Bake at 400 ° for 45 minutes or until tender. Cut potatoes in half lengthwise; scoop out pulp, and reserve. Discard shells.

Melt butter in a Dutch oven over low heat; add flour stirring until smooth. Cook one minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly.

Stir in potato, salt, pepper, 1cup cheese, 1/2 cup bacon, and 2 tablespoons green onions and sour cream; cook just until heated (do not boil). Sprinkle servings with remaining cheese, bacon, and green onions. Yield: 10 cups.

Aloha Chicken Wings!

3 pounds chicken drummettes (about 34)
1/2 teaspoon garlic powder
1/2 cup chicken broth
1/3 cup soy sauce
3 Tablespoons sugar
3 Tablespoons brown sugar
3 Tablespoons vinegar
1/4 teaspoon ground ginger

Place chicken in baking pan. Sprinkle with garlic powder.

Combine remaining ingredients in small bowl; stir until well blended.

Pour over chicken, cover, and refrigerate overnight or several hours.

Bake uncovered at 325° for 2 hours. Serve warm. Yield: 34 appetizer servings.

Chocolate Italian Cream Cake

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 eggs, separated
1 teaspoon baking soda
2 cups sifted all-purpose flour
1/4 cup powdered cocoa
1 cup buttermilk
1 cup coconut
1 teaspoon vanilla extract
1/2 to 1 cup chopped pecans
Chocolate Cream Cheese Frosting

Grease and flour three 8-inch cake pans; set aside.
Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating until light and fluffy. Add egg yolks one at a time, beating well after each addition.

Sift baking soda, flour and cocoa. Add to butter mixture alternately with buttermilk, beginning and ending with dry ingredients. Stir in coconut, vanilla and nuts. Set aside.

Beat egg whites in a large mixing bowl at high speed until stiff peaks form. Fold into batter.

Pour batter into prepared pans. Bake at 325 degrees for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

When completely cooled, frost with Chocolate Cream Cheese Frosting.



Chocolate Cream Cheese Frosting

1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
1 (1-pound) package powdered sugar
1/4 cup powdered cocoa
1/2 to 1 cup chopped pecans
Pecan halves for garnish

Beat softened cream cheese and butter at medium speed with an electric mixer until smooth.

Sift powdered sugar and cocoa. Gradually add to creamed mixture with vanilla extract, beating at low speed until light and fluffy. Stir in 1/2 to 1 cup chopped pecans.

Spread a thin layer of frosting on tops of completely cooled layers. Stack layers and frost sides of cake. Garnish with pecan halves.

The frosting may be barely enough to cover the large cake, so you may want to make 1 1/2 times the frosting recipe; however, it is extremely rich as is.
Melt margarine and milk in small saucepan. Combine powdered sugar and cocoa in a large bowl. Pour melted mixture over sugar mixture. Stir until smooth. Pour over hot cake immediately.

Southern Ambrosia

1/2 cup crushed pineapple, drained
3/4 cup miniature marshmallows
1/2 cup flaked coconut
1/2 cup chopped Georgia pecans
1 (11-oz.) can Mandarin oranges, drained
1 cup Maraschino cherries, halved and well-drained
1 cup sour cream

Combine all ingredients in a large bowl. Cover and refrigerate overnight for best flavor. Serve as a dessert or salad.

Holiday Muffins

Vegetable spray
2 ½ cups all-purpose flour
1 cup sugar
1/3 cup brown sugar
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
1 egg white
3 eggs, beaten
½ cup sweet applesauce
½ cup vegetable oil
2 tablespoons sour cream
2 teaspoons vanilla-butternut flavoring
1 Granny Smith apple, peeled and finely chopped
1 cup baking raisins
1 cup walnuts, chopped

Preheat oven to 350 degrees F. Spray muffin tins with vegetable spray or use muffin tin liners, set aside. In a large bowl, combine flour, sugar, brown sugar, baking soda, baking powder, salt cinnamon, and nutmeg. Mix well and set aside. In a small bowl mix egg white, eggs, applesauce, vegetable oil, sour cream, and vanilla-butternut flavoring until well combined. Add egg mixture into dry ingredients and stir until moistened. Fold in apple, raisins, and walnuts. Fill muffin cups about ¾ full. Use any size muffin tins. Bake for 20-25 minutes or until muffins are done.

Makes 12 regular muffins

Chicken Stew

This is a tasty fat-free chicken stew that can warm you on a cold winters night...

1 frying chicken, cut up, skin and fat removed
1 (28-ounce) carton fat free chicken broth
2 cloves garlic, minced
1 bay leaf
1 cup chopped onions
5 carrots, cut into 1-inch chunks
2 ribs celery, cut into 1-inch chunks
1 (1-pound) package frozen green beans or peas
1 (12-ounce) bag egg-free noodles
6 cups water
Salt and pepper to taste

Place chicken, broth, garlic and bay leaf in large Dutch oven. Bring to a boil, reduce heat and simmer until chicken is fork tender, about 30 minutes. Remove chicken from broth; cool, remove from bone and cut into chunks. Set aside.

Return broth to heat; add onion, carrots, and celery. Return to a boil, reduce heat and simmer until vegetables are tender. Add green beans, noodles, chicken, and water; bring to a boil. Reduce heat and simmer 10 minutes or until noodles are cooked. Add salt and pepper to taste. Yield: 6-8 servings.

Old Timey Grandma Nuckle's Butter Cake

1 cup butter
2 cups sugar
1 teaspoon vanilla extract
4 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup powdered sugar

Preheat oven to 350 degrees.

Cream butter and sugar until light and fluffy in large bowl of electric mixer. Add vanilla and eggs, one at a time, beating well after each addition. Combine dry ingredients. Add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Pour mixture into a greased and floured Tube or Bundt pan. Bake for 1 hour 15 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; turn out on wire rack to cool completely. Dust with ½ cup powdered sugar.