can anyone help me out with some recipes?

Years ago, I had a restaurant and this was my most requested recipe after I closed my business. I gladly shared, but it was a very guarded secret until then. Nobody knew that it was in a cookbook sold here where I live.

Chicken Tortilla Soup THE BEST!!!

2 T. oil

1 chopped onion

2 minced garlic cloves

1 (4 oz.) can chopped green chilies

2 (15 oz.) cans stewed tomatoes

1 (11 oz.) can tomato soup undiluted

1 (15 oz.) can beef broth

1 (15 oz.) can chicken broth

2 tsp. Worcestershire sauce

1 tsp. each salt, chili powder, cumin, sugar, and pepper

1 1/4 tsp. tabasco sauce

1 1/2 cups water,

1 cup cooked chopped chicken

Saute the onion in the oil and add the remaining ingredients. Simmer for at least an hour. To serve, crush tortilla chips in the bottom of your soup bowl, add soup, and then add cheddar cheese and chopped avocado on the top.

Make this for dinner tonight. Your family will thank you! Mine loves it.

Apples and caramel sauce So simple

Mix together a jar of caramel ice cream topping with 8 oz. cream cheese until smoothe and serve with apple slices. Good for holidays.

Tortilla Roll Ups

Flour tortillas

8 oz. cream cheese

1 c. mayo, not salad dressing

1 small jar Hormel dried beef (comes in a jar) chopped into small pieces

1small bunch chopped green onions or to your taste

1small can chopped black olives

Blend cream cheese with mayo until smoothe. Add remaining ingredients and mix. Spread mixture on the flour tortillas. Roll the tortillas and slice. Makes pretty little pinwheels. Great party food. If your refrigerate them before you slice them, they slice much easier.

Hope this helps.

Have a great Turkey Day!

Here is a crockpot recipe for triple chocolate mess that is the moistest you'll ever get!Here's the recipe:Triple Chocolate Mess- 1 package chocolate cake mix(any)1 pint sour cream, 1 pkg. instant chocolate pudding(any size),1 6oz. bag chocolate chips, 3/4 c. oil, 4 eggs, 1 c. water. Spray crock pot with non-stick spray. Mix all ingredients. Cook on low for 6-8 hours Try not to lift the lid. Serve with ice cream. I tried this with low fat cake mix,sour cream and fat free pudding. It turned out great! It is VERY rich, so be sure to have some ice cream in the house. A little goes a long way. Keeps in fridge for a while. Just heat and serve. - Love this one and it's super easy. What a thoughtful gift for your mom. If you need something specific add it to your question and I'll see what I have. Good Luck

A pound or so of ground beef

Cream of mushroom soup

milk

cooked egg noodles.

Take the ground beef and make it into hamburger patties. Cook in skillet on stove.

After the burgers are done remove from skillet and drain the fat from the skillet but you don't have to clean the skillet.

Return skillet to stove on low heat and add the cream of mushroom soup and an equal amount of milk. Mix until well blended.

Add patties back into skillet and let simmer a short time until soup is hot.

Serve over cooked egg noodles.

This is a recipe that my whole family has always loved.And my children request it when they are eating at my house.

This came from Gourmet Magazine.

MANGO UPSIDE-DOWN CAKE

Active time: 30 min Start to finish: 1 1/2 hr

For topping:

2 (1-lb) firm-ripe mangoes, peeled

1/2 stick (1/4 cup) unsalted butter

1/2 cup packed light brown sugar

For cake batter:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 stick (1/2 cup) unsalted butter, softened

1 cup granulated sugar

3 large eggs, 2 of them separated

1 teaspoon vanilla

1/2 cup mango nectar

Make topping:

Standing each mango upright, remove flesh from pit by cutting a thick lengthwise slice from each broad side. (Be careful: Peeled mango is slippery.) Put slices on a work surface and cut lengthwise into 3/8-inch-thick slices.

Melt butter in a small heavy saucepan over moderate heat, then stir in brown sugar. Simmer, stirring, until butter is incorporated, 1 to 2 minutes. Spread mixture in bottom of a buttered 9- by 2-inch round baking pan and arrange mango on top, overlapping slices.

Make batter:

Preheat oven to 350̊F.

Whisk together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 6 minutes. Add whole egg and yolks 1 at a time, beating well after each addition. Beat in vanilla. Add half of flour mixture and mix at low speed until just combined. Mix in mango nectar, then add remaining flour mixture, mixing until just combined.

Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold into batter gently but thoroughly.

Gently spoon batter over mango topping and spread evenly. Bake in middle of oven until golden brown and a tester comes out clean, 55 to 60 minutes. Cool cake in pan on a rack 10 minutes. Run a thin knife around inside edge of pan, then invert a plate over pan and invert cake onto plate. Cool completely on plate on rack.

Serve cake at room temperature.

Makes 8 to 10 servings.

Gourmet

January 2002

Ice box cake its really good You take a layer of grahm crackers lay them on the bottom of a 13x9 dish.. peel and chop up 2 banana's then layer either chocolate pudding ontop......Next lay another layer of grahm crackers on top peel and chop up two more banana's then pour chocolate pudding on top. Crumble grahm crackers on top and refridgerate for 2 hrs. Server Cold

HERB ROAST TURKEY RECIPE.

INGREDIENTS: *1 whole 12 to 14 pound turkey *1/2 cup rosemary sprigs, fresh *1/2 cup sage leaves, fresh *1 apple, quartered *1 stalk celery, halved *1 onion, halved *1/2 cup butter, melted

PREPARATION:

Remove giblets and neck from turkey; reserve for other uses or use to make broth for gravy if desired. Rinse turkey with cold water and pat dry.

Loosen skin from the turkey breast a bit not totally detaching. Place rosemary and sage under skin then smooth skin over herbs and back into place.

Place apple, celery, and onion into the neck cavity. Place the turkey, breast side up, on a rack in a shallow roasting pan; brush with melted butter. Cover turkey loosely with a piece of aluminum foil.

Bake at 325° until meat thermometer in the thickest part of the thigh registers about 180° F. The turkey will take about 3 to 4 1/2 hours, depending on size and oven. Remove turkey and let stand 15 minutes before carving. Serve with gravy.

QUICK AND EASY SWEET POTATO BAKE.

INGREDIENTS: *1 can (16 to 20 ounces) whole sweet potatoes, halved lengthwise *1 1/4 cups brown sugar *1 tablespoon plus *1 1/2 teaspoons cornstarch *1/4 teaspoon salt *1/4 teaspoon cinnamon *1 teaspoon shredded orange peel *1 can (approx. 16 ounces) apricot halves *2 tablespoons butter *1/2 cup pecan halves

PREPARATION: Place sweet potato halves in a buttered 11x7-inch baking dish. In a saucepan, combine brown sugar, cornstarch, salt, cinnamon, and orange peel. Drain apricots, reserving syrup. Stir 1 cup of the reserved syrup into the cornstarch mixture. Continue cooking and stirring over medium heat until mixture comes to a boil; boil for 2 minutes. Add s, butter, and pecan halves; pour over sweet potatoes in baking dish. Bake, uncovered, at 375° for 25 minutes.Sweet potato recipe serves 6.

EASY CHRISTMAS EVE CAKE.

INGREDIENTS: *1/2 cup butter *1/2 cup shortening *1 1/2 cups granulated sugar *3 eggs, beaten *1/2 teaspoon vanilla *2 cups all-purpose flour *1/4 teaspoon salt *1 teaspoon baking powder

*1 teaspoon baking soda *2 teaspoons ground or freshly grated nutmeg *1 cup buttermilk

.

Topping: *6 tablespoons melted butter *1/2 cup brown sugar *1/4 cup cream *1/2 teaspoon vanilla *1 cup flaked coconut

PREPARATION:

Cream butter, shortening, and granulated sugar; add eggs and vanilla and beat well. Add sifted dry ingredients, alternating with the buttermilk. Beat until well blended. Pour batter into greased and floured 13x10x2-inch baking pan. Bake at 350° for 25 minutes, or until cake springs back when lightly touched. Combine topping ingredients; spread over warm cake then brown under the broiler, about 5 inches from heat source.

CHRISTMAS FUDGE.

INGREDIENTS: *6 cups sugar *1 1/2 cups butter *1 large can evaporated milk *2 packages chocolate chips *1 jar marshmallow cream *1 cup nuts

PREPARATION:

Cook in heavy pan until boiling, boil 10 minutes, stirring all the time. Take off burner and add chips, marshmallow cream and nuts, make sure you mix well, pour into 9 x 13 buttered pan. It will make 6 pounds.

CHRISTMAS CHEESECAKE.

INGREDIENTS: *2 packages lady fingers *3 (8 ounce) packages cream cheese *1 cup white sugar *4 eggs *1 1/2 pints sour cream *1 tablespoon vanilla extract *1 tablespoon almond extract *1 (20 ounce) can cherry pie filling or other flavor

Directions:

Preheat oven to 375 degrees F (190 degrees C). Line the sides of one 10 inch springform pan with lady fingers then line the bottom with lady fingers (cutting lady fingers, if necessary). Cream the cream cheese and sugar together. Add the eggs, one at a time, beating after each addition. Stir in the extracts and fold in the sour cream. Pour batter into the prepared pan. Cover tops of lady fingers with foil. Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes, until almost set in the middle. Remove cake from oven and let stand for 1/2 hour, then remove sides

of pan. Place in the refrigerator for at least 24 hours. Before serving top with canned pie filling.

HAVE NICE HOLIDAYS! BYE.