Kris' Sliders

2 pkgs (1 dozen each) slider buns
3 pounds ground beef
1 T. granulated onion
1 T. granulated garlic
Sliced american cheese cut in fourths

3 cans Mandarine oranges
4 ears corn on the cob
Cottage cheese

To make slider burgers: Mix the ground beef with granulated onion and garlic.  You will need two baking sheets lined with aluminum foil. Using the large ice cream/cookie scooper make slider size patties. Put them on the baking sheets.  There should be enough room on one baking sheet to hold 12 slider patties.  Preheat oven to 350 degrees.  Bake sliders on one side for 15 minutes...remove from oven...turn over...return to oven and bake for another 15 minutes.  As the patties are baking put the corn on the cob in enough water to cover. Bring to a boil. Remove from heat and let the corn sit in the heated water until the patties are done. Remove corn from water, cut each ear in half...serve with your favorite buttery toppings. The Mandarine oranges and cottage cheese are a side dish. If wanted use a quarter piece of cheese on your burger and any other condiment type foods you like.

APPETIZER DIPS

DIPS

(to serve with crackers, chips or sliced fresh vegetables)

CHILI CON QUESO DIP

1 pound Velveeta cheese

1/2 cup chili tomatoes

Cut cheese into cubes; add tomatoes. Blend and heat on warm or simmer until cheese is melted, about 30 minutes. Stir occasionally to blend flavors. Serve hot.  Makes 3 cups.

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TUNA PATE

1  8-oz pkg cream cheese

2 tablespoons chili sauce

2 tablespoons minced parsley

1 teaspoon dried minced onion

1 teaspoon hot pepper sauce

2 cans 6 1/2-oz each tuna, drained

1/2 cup chopped parsley

Blend softened cream cheese, chili sauce, two tablespoons minced parsley, onion, pepper sauce and tuna. Shape into ball and coat with chopped parsley; refrigerate. Serve chilled.  Makes 2 cups.

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GUACAMOLE DIP

2 large avocados

2 tbsp chopped onion

1/2 tsp minced garlic

1 cup chopped celery

1/2 tsp minced garlic

1 cup chopped celery

1/2 tsp Tabasco sauce

1/2 tsp salt

2 tbsp lemon juice

1 tbsp mayonnaise

Combine all ingredients in blender until smooth. Serve chilled. Makes 2 cups.

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CHEESE DIP

1 8-oz pkg cream cheese

1 6-oz pkg smoked cheese

1 (1 1/4-oz) pkg roquefort cheese

1/2 cup mayonnaise

1 clove garlic

Mash garlic clove. Combine ingredients and mix on low speed of electric mixer. When cheese is creamy, mix on high speed. Use as a spread or dip. Makes 3 cups.

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SALMON PARTY LOG

1 (1 lb) can salmon

1 ( 8 oz) pkg cream cheese, softened

1 tbsp lemon juice

2 tsp grated onion

1 tsp horseradish

1 tsp liquid smoke

1/4 tsp salt

1/2 cup finely chopped pecans

2 tbsp chopped parsley

Drain and flake salmon. Combine cheese, lemon juice, onion, horseradish, liquid smoke, salt and salmon; mix thoroughly. Chill for several hours. Combine nuts and parsley. Shape salmon mixture into a log 14 inches long and 2 inches in diameter. Roll in nut mixture.  Makes 1 log.

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CHEESE NUGGETS

2 cups shredded cheddar cheese

1 cup butter

2 cups sifted flour

1/4 tsp red pepper

1/2 cup chopped pecans

Combine shredded cheese and butter; mix until well blended. Add flour, red pepper and pecans and mix well. Roll into one-inch balls and bake on an ungreased cookie sheet in a 425 degree oven for 10 to 15 minutes.  Makes 8 dozen.

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PARTY CHEESE BALLS

2 (8-oz) pkgs cream cheese

2 cups shredded cheddar cheese

1 tbsp chopped pimiento or sweet red pepper

1 tbsp chopped sweet  green pepper

1 tbsp finely chopped onion

2 tsp Worcestershire sauce

Dash of cayenne pepper

Dash of salt

1/2 cup finely chopped pecans

Combine softened cream cheese and shredded cheese, mix until well blended. Add the sweet red pepper, green pepper, onion, Worcestershire sauce and seasonings; mix well. Chill. Shape into a ball and roll in pecans. Serve with crackers or chips. Makes 3 cups.

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SWEET AND SOUR TIDBITS

1 pound bulk pork sausage

2 (5-oz) pkgs party sized smoked links

1 can pineapple chunks

3 tbsp honey

3 tbsp vinegar

1 tbsp soy sauce

2 tbsp cornstarch

1 (2-oz) jar maraschino cherries, drained

Shape sausage into 1 inch balls and brown along with smoked links in a skillet. Remove sausage from skillet; drain fat and reserve two tablespoons. Drain pineapple and reserve juice. Add honey, vinegar, soy sauce and cornstarch to pineapple juice; blend until smooth. Add 2 tbsp reserved fat and bring to a boil stirring constantly. Add sausage, pineapple and cherries and mix well. Cover and simmer for 15 minutes. Serve warm. Makes 10 to 12 servings.

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TEXAS TRASH

1/2 cup butter

2 tbsp Worcestershire sauce

2 tsp seasoned salt

1 tsp garlic powder

2 cups puffed wheat

2 cups puffed rice

1 (4-oz) can shoestring potatoes

2 cups pretzel sticks

1 cup salted peanuts

Combine and blend butter, Worcestershire sauce, salt and garlic powder in electric skillet. Add remaining ingredients and stir until evenly coated. Cover and bake at 250 degrees for 30 minutes, stirring occasionally. Makes 9 cups.

Fried Fish Fillets

How to make fried fish fillets:

2 pounds fish fillets--cod flounder, sole or haddock
1 tsp. salt
1 egg, slightly beaten
1 Tbsp milk or water
1 cup fine dry bread crumbs or cornmeal
Fat or salad oil

Wash fish and dry with paper towels. Cut into serving-size pieces. Sprinkle with salt. Combine egg and milk in a flat dish. Dip fish in egg mixture then in crumbs.

Heat fat in skillet. The fat should be about 1/8 inch deep. Fry fish over medium heat. When brown on one side, turn carefully; brown other side. Cook about 5 minutes on each side. Drain on absorbent paper or paper towels. Serve with tartar sauce, if desired, or lemon slices.  Makes 6 servings.

Tartar Sauce:  Combine 1 cup mayonnaise, 1 tsp Worcestershire, 2 tsp finely chopped onion, 2 Tbsp chopped dill pickle or dill pickle relish, 2 Tbsp chopped, stuffed olives, 2 tsp chopped parsley and blend well. Makes about 1 1/4 cups.

Holiday Recipe--Cranberry-Apple Chutney

1 1/4 cups granulated sugar 1/2 cup water
1 package (12 oz) fresh or frozen cranberries
2 medium Granny Smith Apples, cut into 1/4 inch pieces
1 medium onion, chopped
1/2 cup golden raisins
1/2 cup packed light brown sugar
1/4 cup cider vinegar
1 tsp ground ginger
1 tsp ground cinnamon
1/8 tsp ground allsipce
1/8 tsp ground cloves
1/2 cup toasted walnuts or pecans, chopped

To Make Cranberry Apple Chutney: Combine granulated sugar and water in heavy 2 quart saucepan. Bring to a boil over high heat. Boil gently for 3 minutes. Add cranberries, apples, onion, raisins, brown sugar, vinegar, ginger, cinnamon, allspice and cloves. Bring cranberry apple chutney to a boil over high heat. Reduce heat to mediuim. Simmer, uncovered, 20 - 25 minutes or until mixture is very thick, stirring occasionally. Cool; stir in walnuts, if desired.  Cover and refrigerate up to 2 weeks before serving.
Makes about 3 1/2 cups without walnuts or 4 cups with walnuts.

Make Ahead Tip: This cranberry apple chutney keeps well and may be prepared 2 weeks ahead of time. Store the chutney in the refrigerator until you are ready to serve it.

Make It Yourself: Salad Dressings

Bleu Cheese Salad Dressing: This recipe is full of big chunks of bleu cheese.

You will need:

1/2 tsp salt

1/4 tsp pepper
2 ounces bleu cheese, coarsely crumbled
1 1/3 cup homemade or purchased mayonnaise

Slowly and smoothly whisk the spices into the mayonnaise until it is thoroughly combined. Gently stir or fold in the crumbled bleu cheese, being careful not ot break it up too much. Store in a covered jar in the refrigerator for 3 to 6 months. Do not freeze.

Hint: Try serving some of this salad dressing as a side dip, with any spicy barbecued foods: chicken, ribs or beef.

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Classic French Salad Dressing: The ingredients can be varied to suit your tastes. For the lightest taste use the best extra-virgin olive oil you can afford.

You will need:
1/2 cup olive oil
1 Tbsp red or white wine vinegar
1/2 tsp dry mustard
1/2 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1/2 tsp parsley
1/2 tsp basil

Place oil, vinegar, mustard, sugar, salt and pepper in a blender. Blend at high speed for 30 seconds, add herbs and blend for 15 seconds. Store in a sterilized glass jar, tightly covered, in the refrigerator. Dressing tastes best if used within a week, but it will keep in the refrigerator fr up to 4 weeks. Yield: 5 ounces.

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Great Seasonings Salad Mix: Keep this mix on your pantry shelf to combine with wine vinegar.

You will need:
1/4 cup grated Parmesan or Romano cheese
1 Tbsp paprika
2 tsp garlic powder
2 tsp celery seeds
1 tsp sesame seeds
1/2 tsp salt
1/2 tsp pepper

Mix ingredients, label and store in a tightly closed container. This mix will keep on the pantry shelf for 1 to 2 months and in the refrigerator for 6 months.

To use: Combine 2 tsp Great Seasonings Salad Dressing Mix, 1/4 cup vinegar and 2/3 cup vegetable or olive oil in a jar; cover and shake well. Transfer to a pretty cruet for serving.

Ideas: Add 1 Tbsp Great Seasonings Salad Dressing Mix to 1/4 cup mayonnaise for a creamy herbal dressing.  Or try adding 1 Tbsp mix to 1/4 cup sour cream or yogurt for a tangy herbal dip. A few Tbsp of mustard will add additional spice. Yield: 5 ounces.

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Green Goddess Salad Dressing: The ingredients can be varied to suit your tastes. Try different kinds of vinegars or flavored oils.

You will need:
1 cup mayonnaise (homemade or purchased)
1 tsp garlic in oil
1/2 tsp dry mustard
3 Tbsp tarragon vinegar
3 Tbsp minced chives
1/4 cup minced parsley
1/2 sour cream
Salt and pepper to taste

Combine all ingredients and allow to rest, refrigerated for 4 hours; store in a tightly closed container for up to 3 months. Yield: 14 ounces.

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Italian Salad Dressing: If you mix this dressing in the blender or food processor to save time, don't bother grating the onion first.

You will need:
2 cups vegetable or olive oil
1 cup wine vinegar
1/4 cup sugar
1 tsp oregano
1 tsp basil
1 tsp celery seed
1/2 cup grated onion

Combine all the ingredients in a sterilized glass jar, cover and shake. Store in the refrigerator for 6 months. Yield: 26 ounces.

Make it Yourself: Mustard and Barbecue Sauce

Tangy Mustard: The ingredient which brings the tang to mustard varies from one recipe to another.  You might like the zip of horseradish over the bite of cayenne--try these versions then invent your own from these ideas.

These mustard recipes also make fantastic gifts, either alone or in combination with other spices, seasonings and cheeses. Plan ahead for gift giving by saving pretty containers and crocks for the mustards, but do not freeze them.

You will need:

1 cup dry mustard

3/4 cup white wine vinegar

1/3 cup water

1/4 cup sugar

3 Tbsp brown sugar, lightly packed

2 tsp onion salt

1 tsp caraway seeds

2 eggs

1 Tbsp horseradish

Combine all ingredients except eggs and horseradish in the top of a double boiler. Cover and let stand for 5 hours at room temperature before cooking so the flavors will blend. 

In a separate bowl, lightly beat the eggs and stir them into the mustard mixture. Cook the mixture slowly over low heat, stirring constantly for 10 minutes or until the mixture thickens.

Stir in the horseradish, remove from heat, and cool for 10 minutes. or until the mixture thickens.

Hot Peppery Mustard:

You will need:

2/3 cup beer

1/2 cup dry mustard

2 Tbsp water

1 Tbsp sugar

2 tsps white wine vinegar

Combine all ingredients except the eggs in the top of a double boiler.

Cover and let stand for 3 hours at room temperature.

In a separate bowl, lightly beat the eggs and stir them into the mustard mixture.

Cook the mixture slowly over low heat, stirring constantly for 10 minutes or until it thickens.

Remove the mustard from the heat and cool for 10 minutes. Pour into a sterilized jar and refrigerate for 24 hours before using. Mustard will keep in the refrigerator for up to 3 months.

Tangy Barbecue Sauce--When this sauce is made up fresh it's great for brushing on chicken as the chicken is roasting or brushed on ribs.

You will need:

2 onions, sliced

2 green peppers, sliced

1 cup chopped celery

1/4 cup vegetable oil

1 cup Homemade Tomato Catsup

1 cup water

1/4 cup lemon juice

3 Tbsp Worcestershire sauce

2 Tbsp brown sugar

2 Tbsp vinegar

2 Tbsp mustard

In a large skillet, gently brown the onion, green pepper and celery in the oil. Stir in the rest of the ingredients and simmer uncovered for 20 minutes. Cool and store in a sterilized glass jar in the refrigerator. Sauce will keep well for 6 to 8 months.

Make it Yourself: Sauces and Condiments

Homemade Tomato Catsup: This catsup is thick and rich, just like the kind in the store. The good news here, howeveer is that you never run out if you freeze the extra. If you like your catsup in a squeeze or pump container, consider something unusual to hold your condiments. Just make sure you label it clearly and hope your family has a sense of humor.

You will need:
4 pounds tomatoes
1 large onion, chopped
1 tsp ground cloves
1 tsp salt
1 tsp allspice
1 cup vinegar
Sweetener to taste. (sugar, honey, molasses, brown sugar)

Prepare your tomatoes by peeling them: Put a large pan of water on to boil and when the water is hot, drop 2 or 3 tomatoes in at a time and leave them in the water for a minute, or until you see the skins begin to split. Then remove them to a bowl or strainer until they are cool enough to handle. Peel and chop the tomatoes over a bowl to catch all the juices.
Simmer tomatoes and onion in a heavy saucepan until tender--about 10 minutes.
Puree the cooked onion-tomato mixture in a blender or food processor and return to the saucepan. Add spices and vinegar and simmer, uncovered, very slowly, for 1 1/2 hours or until the mixture is reduced in volume by about a third. Stir frequently.
Cool and pour into containers. Let cool before storing in the refrigerator for up to 4 months or the freezer for 9 months.  If you wish you may can the catsup in a waterbath canner according to canner instructions.

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Seafood Cocktail Sauce: This mild sauce is perfect for dipping shrimp, clams or oysters and you can spice it up with any of the variations if this version tastes too wimpy.

You will need:
1 cup Homemade Tomato Catsup
1/3 cup lemon juice
1 Tbsp Worcestershire sauce
1 Tbsp grated onion
1 Tbsp grated green pepper

Combine all ingredients, mix well and allow to rest for at least 1 hour so the ingredients will blend and mellow. Chill thoroughly before serving. Store in the refrigerator in a  sterilized glass jar for up to 6 months. This sauce will not freeze well.

Variations: For a spicier sauce, add 1 tsp tobasco sauce to the mixture before chilling.
For an even kickier sauce, add 1 tsp horseradish along with the Tabasco.

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Chinese Duck Sauce: Use this recipe for dipping. Items to be dipped can include breaded chicken bits, crispy raw vegetables or the rest of all thoses fried noodles you get from takeout.

You will need:
1/2 cup plum jam
2 Tbsp applesauce
5 Tbsp cider vinegar
1 tsp brown sugar

Stir the applesauce into the plum jam and add the vinegar and sugar. Vigorously mix the ingredients in a bowl with a wire whisk. Serve sauce at room temperature. Store in a covered jar in the refrigerator; it will keep for 6 months.

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Chinese Mustard Sauce: Use this sauce along with Chinese duck sauce for an authentic beginning to any Chinese meal--just like in the restaurant.

You will need:
4 Tbsp dry mustard
6 drops peanut or corn oil
4 tsp vinegar

Combine all ingredients and stir thoroughly. If the paste is too thick for dipping, add a few more drops of vinegar until it is the consistency of thick cream.

Variations: For a stronger, more pungent flavor, try substituting sesame oil for the peanut or corn oil.
To add a real bite to the sauce, a drop or two of Tabasco or Chinese hot vinegar will do the trick.

Make It Yourself: Dried and Frozen Minced Vegetables

This is a handy way to use up celery before it becomes too old, or to store away a nice harvest of peppers. Drying a batch of vegetables is an easy way to keep them chopped and handy when you need them. Freezing chopped, uncooked vegetables is another way to store them for cooking, and if you use them without thawing, the vegetables will reconstitute rather well.

1 to 2 cups vegetables, finely chopped: onions, mushrooms, red or green peppeers, scallions or celery.

Preheat oven to 120 degrees. Spread finely chopped vegetables in a thin layer on a cookie sheet. Dry in the oven until crisp. The drying time will vary, depending on the amount of moisture in the air and in the vegetables. Plan on leaving the tray in the oven for at least 12 hours, stirring occasionally.
Cool and store immediately in a sterilized dry glass or metal container with  a tight-fitting lid for up to 6 months in the pantry.

Variations: To dry citrus skins, place a roomy basket on a sunny windowsill and drop your peels from oranges, tangerines, lemons, limes and grapefruit into it. Toss the peels occasionally and when they are completely dry, you can break them up for a bit for use in potpourri, or you can grind the dried peels in the blender and use them for oatmeal and citrus scrubbing grains.

To dry corn:  Husk and clean ears of corn and steam or blanch for 3 minutes. Drain, cut kernels from the cob and dry as for the vegetables. When fully dry, the corn should be hard and brittle.

To use dry corn: Pour two cups boiling water over 1 cup dried corn and simmer, covered for 1 hour.

Hint: If you want to conserve energy, try drying the vegetables in the sun. Pick a dry sunny day and place the tray in full sunlight. Cover loosely with cheesecloth or arrange a screen above the trays. The trick is to ensure circulation and the drying effect of the sun and at the same time protect the vegetables from insects and small animals. Take the trays in at night and repeat the drying process for 1 to 3 days, or until vegetables are fully dried.
If you use the sun-drying method, place the food in the oven at 125 degrees for 1 hour or store the food in the freezer for 24 hours before using to kill any insect eggs which may be invisible but there.

Frozen Minced Vegetables:
You can wash and chop your vegetables and place them in a single layer on a cookie sheet or in a cake pan. cover with plastic wrap and freeze until firm. Store the vegetables in a freezer container or plastic bag suitable for the freezer.
To use:
Use the frozen vegetables only for cooking and drop them in while still frozen into soups and stews, or use them for braising.

Make Your Own: Flavored Oils

This recipe keeps garlic tasting fresh almost forever. It is an efficient way to store garlic, especially if you use it infrequently. Use the finest, purest olive oil you can afford, and if you want a special treat, use the garlic oil in your favorite Italian recipes as well.

Garlic Oil:
1 to 10 bulbs garlic
Olive oil to cover

Peel and slice the garlic. You can also finely mince the garlic slices or force them through a garlic press if you prefer. Place garlic in a sterilized glass jar and add just enough olive oil to cover.  Refrigerate, tightly covered.

To use: Use as you would fresh garlic; approximately 1/2 tsp garlic oil equals 1 clove fresh garlic.

Onion in Oil:
1 cup minced onion
Olive oil to cover

Place onion and olive oil in a sterilized glass jar, cover, and store in the refrigerator.
Use is the same as for garlic oil.

Idea: You can add bits of finely chopped green or red pepper, parsley or scallions to the onion jar if you like the flavors mixed. This is an excellent way to save the last bits of a pepper or scallion.