Chicken Salad

Ingredients
5 c. chicken (4 whole breasts)
2 tbsp. salad oil
2 tbsp. orange juice
2 tbsp. white vinegar
1 tsp. salt3 c. cooked rice (1 c. uncooked)
1 1/2 c. cut green grapes
1 c. chopped celery
1 c. pineapple chunks
1 c. mandarin oranges
1 c. slivered almonds
1 1/2 c. mayonnaise
Preparation:
Let chicken set in this overnight. Gently toss together.

Broccoli Salad

Ingredients
2 bunches raw broccoli, cut up sm.
1 med. red onion, chopped
1/2 to 1 c. raisins
10-12 slices bacon, fried and crumbled
1 c. mayonnaise
1/2 c. sugar
2 tbsp. Vinegar
Preparation:
Mix all ingredients together. Marinate in refrigerator for 3 hours. Serve cold.

Pork Medallions with Lemon and Capers

Ingredients
1 tablespoon coarsely ground black pepper
1 1/2 pounds pork tenderloin, cut into 1-inch-thick medallions
4 tablespoons butter

1 cup chicken stock or canned broth
1/4 cup fresh lemon juice
2 tablespoons capers, drained
1/4 cup peeled diced lemon segments (optional)
Chopped fresh chives or green onion tops

Preparation:
Press pepper onto both sides of pork pieces. Heat 1 tablespoon butter in heavy large skillet over medium heat. Season pork with salt. Cook until just cooked through, about 4 minutes per side. Transfer to plates and keep warm.

Add stock and lemon juice to skillet. Boil until reduced to 1/2 cup, about 7 minutes. Whisk in remaining 3 tablespoons butter. Add capers and lemon segments if desired. Season to taste with salt and pepper. Pour sauce over pork. Sprinkle with chives and serve.

Mocha (hot) 4 servings

Ingredients
2 cups coffee
1/3 cup cocoa
2 cups milk
1/2 teaspoon vanilla extract
1/2 cup whipping cream
dash cinnamon
Preparation:
Mix cocoa, sugar, coffee and milk in a sauce pan Heat, over medium heat constantly stirring, until simmering Remove from heat and stir in vanilla Pour into cups, top with whipped cream and cinnamon

Black-eyed Peas With Ham

Ingredients
3 1/2 c Fresh black-eyed peas or Frozen, thawed
3 c Chicken stock or canned low-salt broth
4 oz Ham, finely chopped
1 sm Yellow onion, chopped
2 tb Balsamic vinegar or red wine vinegar
3 lg Garlic cloves, minced
1 Bay leaf
1/2 ts Dried thyme, crumbled
1/4 ts Dried crushed red pepper

Preparation:
Bring all ingredients to boil in heavy large saucepan. Reduce heat and simmer until peas are tender, stirring occasionally, about 45 minutes. Season to taste with salt and pepper.

Yield: 6 servings

Hilda’s Fried Apricot and Peach Pies

Ingredients
4 cups all-purpose flour
2 teaspoons salt
1 cup shortening
1 cup milk
8 ounces dried apricots
1 (6 ounce) package dried peaches
3/4 cup white sugar
2 cups vegetable oil for frying
Preparation:
To Make Crust: In a large bowl, mix together flour and salt. Cut in shortening until mixture is crumbly. Mix in milk and stir until dough forms a ball. Roll out dough and cut into 18 6-inch circles. Set aside.
2 To Make Filling: In a large saucepan, combine apricots, peaches, and sugar. Add enough water to cover fruit. Cover pan and cook over low heat until fruit is falling apart. Remove lid and continue to cook until water is evaporated.
3 Place oil or shortening in small high-sided skillet. Place over medium heat. Spoon equal amounts of filling into each pastry circle and fold in half. Seal pastry with a fork dipped in cold water.
4 Fry a few pies at a time in hot oil, browning on both sides. Drain pies on paper towels.

Pork Rinds

Ingredients
2 very sharp knives(raw skins are very tough)
A large pot
3 gallons of pork lard (must be pork lard dont use anything else!)
Try to use pork collar skins, they make for a lighter crackling.
I make my cracklings outside on a homemade fryer. if you have a fish fryer with a heat thermometer that will do. The process in making cracklings requires two fryings, one to cook and draw out the water and the second at a higher point of heat for the skins to pop into cracklings.
Preparation:
Depending on how big your fryer is,cut strips of skins in to 6 to 8 inches long and 3 to 4 wide.
Set your temp to 350 degrees and drop in the strips and stiring contsantly to avoid them from sticking together, cook for an hour or more until there is no foaming. That means the water has been drawn out. When you get them out they should be soft but not too firm.
Let cool, then put in the fridge overnight so they pop better the next day. You can just store them cold for a few hours.
Now, in the same fat regulate the temp to about 380 degrees or get to the point where it’s almost smoking and throw one in to see if it pops. If it does, throw in the rest and pop them up!

Smooth Salmon Pate

Ingredients
8 oz Cream Cheese
1 ts Horseradish
1 tb Lemon Juice
1 c Cooked Salmon
2 ts Minced Onion
2 tb Chopped Fresh Parsley
1/4 ts Liquid Smoke *

* omit if smoked salmon is used.

Preparation:
Blend all ingredients in mixing bowl. Transfer to serving bowl. Cover, chill until needed. Garnish with parsley sprigs. Serve with party rye or crackers. Makes 2 cups.

From: Care-Alot Cookbook United States Senate Slate Gordon – Washington State