Rick's NM Green Chile Rolls

1 Flour Tortilla
1-2 TSP Cream Cheese
2 Whole Hatch Green Chiles (roasted)
1 Slice Ham

Apply cream cheese thinly to inside of flour tortilla. Lay ham on top of cream cheese. De-stem and seed chile and lay flat on top of ham. Roll tortilla and secure using several toothpicks. Heat in oven at 300F until outside of tortilla is slightly brown and cream cheese is warm. Cut tortilla
into 1-2 inch thick sections.

Technical Note: if fresh Hatch green chiles are not available in your area diced canned can be substituted. Anaheim green chiles may also be acceptable - roast until very well cooked and peel, seed, and stem .

Mish Mosh - Robert Church

Lg package of lg shell maccaroni
1/2 lb ground beef cooked taco style
2 cans stewed tomatoes
tomato juice
olive oil
salt
pepper

Pour approximately 6 drips of olive oil in boiling water along with a pinch of salt. Add shell maccaroni. Boil aproximately 11 to 12 minutes. Drain. Add cooked ground beef and stir. Add 2 cans stewed tomatoes and stir tomato juice to desired texture. Let simmer 5 minutes stirring several times. Salt and pepper to taste.

Judy's Barbecue Spare Ribs

4 Lb’s Spareribs
1 Onion
2 Tablespoons White Vinegar
½ Lemon Or 1 Tablespoon Lemon Juice
1 Cup Catsup
3 Tablespoons Worchester Sauce
1 Cup Water
2 Stalks Celery
1 Teaspoon Mustard Powder
2 Tablespoons Brown Sugar

Fry Onions Until Golden Brown. Add The Rest Of The Ingredients Listed Above To Make The Sauce. Cook on Low Heat For A Half Hour Until All Ingredients Are Combined.

Brown Ribs Under Broiler Turning Over Now And Then To Brown And Get Rid Of The Excess Fat.

Place Browned Ribs In Roaster Pan And Pour Sauce Over Ribs

Bake At 350 Degrees For 2 Hours. Enjoy!!!

This Recipe Feeds About 4-5 People Who Love Ribs..

Stuffed Green Peppers

2 large green sweet peppers
Dash salt (optional)
3/4 pound ground beef, ground pork, ground lamb, or bulk pork sausage
1/3 cup chopped onion (1 small)
1 71/2-ounce can tomatoes, cut up
½ cup water
1/3 cup long grain rice
1 tablespoon Worcestershire sauce
½ teaspoon dried basil or dried oregano, crushed
½ cup shredded American cheese (2 ounces)
1 can of tomato soup


1. Halve sweet peppers lengthwise, removing stem ends, seeds, and membranes. Immerse sweet peppers into boiling water for 3 minutes. If desired, sprinkle insides with a dash of salt. Invert on paper towels to drain well.

2. In a large skillet cook meat and onion till meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, Worcestershire sauce, basil, or oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to boiling. Reduce heat. Simmer, covered , for 15 to 18 minutes or till rice is tender. Stir in 1/4 cup of cheese.

3. Fill peppers with meat mixture. Place in a 2-quart square baking dish along with any remaining meat mixture. Bake in a 375* oven about 15 minutes or till heated through. Sprinkle with the remaining 1/4 cup of cheese. Let stand about 2 minutes or till cheese is melted. Makes 4 servings.

Taryn’s “No Trick” Spaghetti

If Heather’s Corry likes this spaghetti, EVERYONE will like it!

Ingredients:

½ - 1 lb. hamburger meat
½ - 1 lb. Italian sausage (hot or mild)
1 pkg. McCormick’s spaghetti sauce mix
1 6 oz. can tomato paste
2 ¼ cups water
3 chopped homegrown tomatoes (optional)
½ tsp. salt
1 tsp. garlic powder
1 tsp. black pepper
1 tsp. Italian spice
1 small can sliced olives
1 small can sliced mushrooms
1 bag angel hair pasta (or your choice)

To Cook:

Brown hamburger & sausage together. Season as desired. Drain. Add 1 pkg. spaghetti sauce mix and follow directions on package. Add in fresh tomatoes (optional), salt, garlic powder, black pepper, Italian spice, olives, mushrooms. Mix well.

Cover and simmer on low for at least 15 minutes. The longer the better. Serve over pasta.
Serves 5-6

Pampered Chef Pizza

Preferred tools for this recipe are a Pampered Chef pizza stone and a Pampered Chef garlic press. No, I do not sell Pampered Chef, but I love their products! (contact Wendy for products - http://pamperedchef.biz/wendyh )

Ingredients:

1 can Pillsbury pizza dough
2 cloves garlic
1 cup cheddar cheese
1 cup mozzarella cheese
Italian spice

Optional toppings:

1 zucchini
½ onion (optional)
1 fresh tomato
1 pkg. pepperoni (optional)
¼ - ½ lb. cooked sausage
1 can sliced olives
1 can sliced mushrooms or 1 cup fresh mushrooms

To Cook:
On a round pizza stone, spread pizza dough evenly. Cook for 10 minutes on 350 degrees, until a little bit browned. Using a garlic press, add garlic to pizza crust and spread around with a rubber spatula. Add cheese, Italian spice and chosen toppings. Cook at 350 for 10-15 minutes or until bubbly and toppings are cooked.

Mary Joy’s Barbeque Beef

Each of the “second generation” ate this more than once in the 1950s, probably on the green-lidded patio of the house on Oakland Avenue. Mary Joy and Ed loved to entertain. Well, at least Mary Joy did. But Ed was always willing to go along,
particularly if Sam and/or Sol were among the guests.. Even more so after he discovered left handed golf clubs and could join in with them, Harry Sher, and Ed Eisen, (wait, that is a fivesome) on a local course earlier in the day. In later years the backyard gatherings became golf redux. Not sure what they were talking about in 1956.

Mary Joy’s standard cook-out menu usually included this barbeque beef, served on potato rolls from Dunfords. A good Portuguese bun or French roll would probably stand up even better to the sauce. It keeps for hours in a chaffing dish on the
buffet table.

Prepare an oven roast (medium rare not Mary Joy Overdone) and slice it wafer thin. Prepare sauce:

1 onion, diced
3 Tbls Worcestershire sauce
1 Tbls vinegar
½ tsp prepared mustard
½ C chopped celery
4 Tbls lemon juice
1 tsp salt
1 C catsup
1 C water
cayenne and Tabasco to taste.

Mix all sauce ingredients and heat but do not boil. Put into a chaffing dish with the roast. Serve over potato rolls or good quality sandwich buns.