1. In a large skillet cook groud beef, celery, and onion over medium heat until meat is brown and onion is tender; drain.
2. Stir in water, rice, undraind tomatoes, salsa, olives, chile peppers, bouillon granules, chili powder, worcestershire sauce and black pepper. Bring to a boil.
3. Transfer to an ungreased 2 quart casserole dish.
4. Bake covered in an over at 350 degrees or until rice is tender.
5. Sprinkle with cheese and let stand covered for 10 minutes before serving.

Blueberry Pucker Up Pie

Deanna Wood

Preheat oven to 450 and bake one single pie shell for about 10 minutes. Set aside to cool. Cook 1 small box of lemon pie filling per package instructions and fill cooled crust ½ full. You will have extra filling.

Pour it into some cups for later.Combine the following over medium heat.

• 1 - 20 ounce bag of thawed frozen blueberries with juice
• 1 cup of sugar
• ¼ cup of flour
• 2 teaspoons of lemon juice

Cook approximately 12 minutes or until thick and bubbly and berries are no longer tough. Pour over set up lemon filling.

Streusel: In a bowl combine the following and cut them together until you have small bits and it is well combined.

• 1/3 cup of quick oats
• 1/3 cup of flour
• 1/3 cup of brown sugar
• ½ stick (4 tablespoons) of butter or margarine
• ½ teaspoon cinnamon

Sprinkle over blueberries and bake for about 10 minutes or until streusel is lightly browned. Remember to cover the edges of your crust so it does not burn. When cool lightly dust pie with powdered sugar. ENJOY!

Buffalo Chicken Dip

Jim Small

• 1 - 6 oz Hot Sauce (I prefer Lousiana Hot Sauce)
• 2 - 8 oz. cream cheese
• 1 - 16 oz ranch dressing
• 24 oz chicken - cooked breasts or canned
• 2 cups cheese - colby montery-jack, or cheddar, or pepper jack, or other of your choice

1. Preheat oven to 350 degrees
2. Marinate chicken (after cooking, if uncooked) in bowl with hot sauce for one hour
3. Melt cream cheese and ranch dressing in a sauce pan until semi-smooth
4. Layer in a 9" x 13" dish or two smaller dishes - chicken mixture; cream cheese/ranch dressing mixture; cheese
5. Bake for 30 to 40 minutes - or until cheese is melted.

OR, just use my method... add all ingredients into a crock pot and serve when thoroughly heated.

Serve with Tostitos or other tortilla style chip.

The story... I was to be in Florida to speak at a seminar in October 2005 and posted such on the RFML (Raider Fan Mailing List). I asked if there was a "Raider-friendly" place to watch that week's game against the Dallas Cowboys. I received a reply that said to skip those places and come to his family's house. So, we did... and this recipe you find here is what his wife served as an appetizer! Great stuff!!

Chicken Pot Pie

Deanna Wood

• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 cup of chicken stock
• 1 cup of milk
• 1 package chicken tenders
• 1 bag of frozen mixed veggies
• 2 cans of crescent rolls
• salt and pepper to taste

Use individual dishes - brown chicken in medium sauce pan and then add the remaining ingredients. Once you have the flavor and consistancy you want pour into dishes that have been lined with 1/2 of a package of crescent rolls. When split in two you should have two squares of dough. Pour in your filling then pull the edges up over the filling to make a bundle. Preheat oven per roll packaging instructions and bake till brown. SOOOO easy and SOOOO good.

"Crete Cardinal" BBQ Meat Balls!

Donna Small

Meat ball ingredients:

• 2 pounds lean hamburger
• 1 pound sausage
• 2 tablespoons chili powder
• 2 tablespoons garlic powder
• 2 cups oatmeal
• 1 can evaporated milk
• 2 eggs
• ½ onion, chopped

BBQ sauce ingredients:

• 2 cup Brooks Ketchup
• 1 tablespoon liquid smoke
• ½ teaspoon garlic powder
• ½ cup onion, chopped
• ½ cup brown sugar

Directions:

• Mix the meat ball ingredients together and form walnut-sized meat balls
• Mix BBQ sauce ingredients and pour over the meat balls
• Bake for one hour in a pre-heated oven at 350 degrees

Glazed Ham

Deanna Wood

Use 1 half of a bone-in ham

Ham glaze:

• 1/4 cup of brown sugar
• 1/4 teaspoon of ground cloves
• 1/4 teaspoon of cinnamon
• 1 can frozen orange juice concentrate, thawed

Preheat oven to 350 and bake ham fat side up for a total of 20 minutes per pound. When ham has aproximately 1 hour left to cook remove from oven, pour out drippings from pan and apply 1/2 of the glaze listed below. Cook uncovered from this point on. Apply the other 1/2 of the glaze aproximately 30 minutes before cooking time is over. Do not use glaze that has dripped into the pan as it will lessen the gloss of the glaze.

Peach Cobbler

Deanna Wood

Preheat oven to 375; melt 8 tablespoons of butter in a glass casserole dish.

In a mixing bowl combine the following

• 1 cup flour
• 1 cup sugar
• 1 teaspoon salt
• 3 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 cup milk

Pour half of batter over melted butter. Add three cups of peaches, then pour the remaing batter on top and bake till golden brown - approximately 45 minutes.

Peanut Butter Blossoms

Barb and Donnie Small

• 1 cup sugar
• 1 cup peanut butter
• 1 teaspoon vanilla
• 1 egg

1. Mix sugar, vanilla and egg
2. Add peanut butter, mix thoroughly
3. Spoon teaspoon of mixture onto a cookie sheet, roll into balls
4. Bake at 325 degrees for 10 to 12 minutes
5. Remove from oven place and place a Hershey kiss on top of each.

Seafood Chowder 

Jim Small

Thoroughly stir and mix the following in a 3½ quart crock pot:

• 3 – 10.75 ounce cans of cream of celery soup
• 2 – 12 ounce cans of evaporated milk
• 1 pint of whipping cream
• 1 tablespoon of garlic powder
• 1 tablespoon minced onion1 tablespoon parsley flakes
• 1 teaspoon ground black pepper
• 1 teaspoon ground cayenne pepper
• 1 – 8 ounce bottle of clam juice

Stir in:

• 1 – 16 ounce package frozen corn
• 1 – 14.5 ounce can sliced carrots, drained
• 1 – 15 ounce can sliced potatoes, drained
• 1 pound shrimp, tails removed
• 1 pound bay scallops
• 1 pound chopped crab meat
• ½ pound chopped clams

 Add:

•  1 – 8 ounce package cream cheese

Cook on high for four hours, stirring every hour with a wooden spoon.  Reduce temperature, simmer on low setting for one hour, and then serve.

Smoked Shrimp Deviled Spit Eggs

Jim Small

A twist on a classic. These are great at a fall BBQ gathering in the backyard. I smoke the shrimp in a smoker; they can also be done grilled over a few wood chips on your outdoor grill with the top on. Makes 12 pieces.

• 6 each eggs
• 1 quart cold water
• 2 TBS Famous Dave’s Devils Spit BBQ Sauce
• 1 TBS Hellmann’s Mayonnaise
• 1 Tbls + 1 tsp. Famous Dave’s Country Roast Chicken Rub
• 12 med. shrimp, peeled, deviened
• 1 Tablespoon Chopped Chives
  

In a large pot put eggs and cold water. Bring to a boil, then turn off heat. Let sit 13 minutes. Remove; put in cold water and peel.

Pat dry shrimp and toss with a tablespoon of Famous Dave’s Country Roast Chicken Rub, let sit in refrigerator uncovered for about 30 minutes, (Shrimp should be dry and shiny)

Cut each egg in half, and remove yolks, put yolks through a ricer in a bowl, and stir in mayonnaise and Famous Dave’s Devils Spit BBQ Sauce until smooth. Put egg mixture in a piping bag with a star tip, or just spoon it back into the egg whites.

Sprinkle the remaining Famous Dave’s Country Roast Chicken Rub on top of the eggs and refrigerate, covered.

Get your grill ready with a few coals, when white-hot; add a few soaked wood chips. Put seasoned shrimp on tin foil on the other side of the grill and put the top on. Cook about 8 minutes, until shrimp are done. Remove and set to room temperature.

Top each egg with a smoked shrimp and some chopped chives.

Created: 01-July-2006 Revised: 28-December-2008

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