Mexican Cornbread

3 Jiffy Corn muffin Mixes

3 eggs

1 1/3 cup milk

1 can creamed corn

2 chopped Jalapenos peppers

1 lb ground meat

1 onion

Salt/pepper

Velveeta cheese slices

Brown the meat and drain the excess fat. Mix the corn mixture with the eggs and milk. Add the creamed corn, chopped onion and chopped Jalapenos peppers. Preheat oven to 350 Degrees. Grease a casserole dish and put half of the corn-onion-jalapenos mixture on the bottom. Then add the browned ground meat and put the Velveeta slices on top of the meat. Cover with the rest of the corn-onion-jalapenos mixture. Bake for about 1 hour until the cornbread is golden brown.

Homemade Chili

1 lb ground meat (I use deer meat)

1 lb Italian sausage

1 can chili beans (Bush's)

1 can chili beans (Great Value)

1 (28 oz) can diced tomatoes

6 oz can tomato paste

1 large yellow onion, chopped

3 stalks of celery, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 green chili pepper, chopped (I use the one out of the can)

2 tsp bacon bits

2 cubes of beef bouillon

4 cups water

3 Tbs chili powder

2 tsp Worcestershire Sauce

2 tsp minced garlic

2 tsp dried oregano

1 tsp ground cumin

1 tsp hot sauce

1 tsp dried basil

1/2 tsp salt

1/2 tsp black pepper

1 tsp paprika

1 tsp cayenne pepper

1 tsp sugar

1 bag Frito's corn chips

shredded sharp cheddar cheese

Brown the meat in a large stock pot. Add the beans, tomatoes, and tomato paste. Then add all the chopped vegetables. After adding the bouillon cubes and bacon bites, add the water and then all the spices. Let is simmer over medium to low heat for at least 2 1/2 hours. The longer the better. Serve the chili with the shredded cheese and the Frito's. Enjoy!

Broccoli Salad

2 – 4 broccoli heads

1 pkg bacon

¾ cup golden raisins

½ medium size red onion

¾ cup mayonnaise
¼ cup sugar
5 Tbs red wine vinegar

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Fry the bacon and let drain on a paper towel. Cut up the broccoli into bite size pieces. Put in a large bowl. Add the raisins and sliced up red onion. For the dressing mix the mayonnaise, sugar and red wine vinegar together. Add the bacon to the broccoli, raisins, and onions. Add the dressing and mix it all well together. Refrigerate and serve chilled.

Curry Shrimp mit Ananas

Curry Shrimp with pineapple

1/2 - 1 pound fresh shrimp

1 small can pineapple tidbits

salt/pepper

1/2 cup whipping cream

1/2 tsp curry

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Peel the shrimp and cook them in a non-stick skillet until pink. Add the pineapple (with juice) and season with salt and pepper. Add the whipping cream and cook it until the sauce thickens up a little bit. Add the curry. Serve over rice.

Goulasch

Goulash

1 lb beef stew meat (trimmed, cut into cubes)

salt/pepper

1 Tbsp olive oil

1 green bell pepper

1 red bell pepper

1 large onion

1 Tsp paprika

1/2 cup of fresh mushrooms

15 oz can tomatoe sauce

1 cup red wine

1 1/4 cups water

1 beef bouillon cube

Brown the stew meat in the olive oil in a large pot. Season it with salt and pepper. Then add the sliced green, red bell pepper and onion. Season with the paprika. Add the fresh sliced mushrooms and cook all the vegetables with the meat on medium heat for a few minutes until the onions are golden. Add the tomatoe sauce, red wine, water and bouillon cube and let it all cook for at least an 1 - 1/2 hour. Season with salt and pepper if necessary. Serve with your favorite bread, potatoe dumplings (German recipe - maybe later;), or mashed potatoes. Enjoy!

Chocolate Buttermilk Pie

1 1/2 cups semi-sweet chocolate chips

1 1/2 cups sugar

1/4 cup all-purpose flour

1/2 teaspoon salt

6 whole eggs

1 cup buttermilk

1 1/2 tablespoon vanilla extract

1 9-inch pie crust

Preheat oven to 325 Degrees. Melt the chocolate chips and set aside. In a medium bowl, mix the sugar, flour, and salt until combined. In a large mixing bowl, mix the eggs, buttermilk, and vanilla. Add the sugar-flour to the eggs - buttermilk mixture. Then add the melted chocolate.

Pour batter into the pie crust and bake the pie for 1 hour and 25 minutes until the pie is crisp on top and a toothpick comes out with just a little bit of moist chocolate on it. Cool completely and chill in the refrigerator. Enjoy!

Roasted pork tenderloin with potatoes and carrots

1 lb pork tenderloin (I like the seasoned ones)

5 - 6 carrots

4 medium-sized potatoes

1/2 package Lipton Onion Soup mix

1/4 cup extra virgin olive oil

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Brown the pork on all sides in a hot skillet. Peel the carrots and potatoes and cut them into preferred shapes (size). Put the browned pork into a roasting pan. In a gallon sized Ziploc bag put the potatoes, carrots, olive oil and Onion soup mix and mix it all well together. The potatoes and carrots need to be coated. Then surround the pork with the potatoes-carrots mix. Depending on the pork (more or less fat) add a little bit of water to the bottom of the roasting pan. Cover it and roast it at 350 Degrees for 1 - 1 1/2 hours or until the potatoes are tender.

Huehnerfrikasse

Chicken Fricassee

1 whole chicken

salt/pepper

1 stick butter

3/4 cup flour

4 cups milk

3 cups chicken stock

2 cups water

3 Tbsp lemon juice

1 can sweet peas

1 can mushrooms (pieces and stems)

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Boil the chicken until done. Take it out and let it cool. Keep some of the chicken stock for later. In a large pot, melt the butter and add the flower. Let is brown for a little bit and then add the milk and stir the mixture constantly. It should get thick after a while when you have it on medium heat and it boils a little bit. Keep adding the stock and water to it until it has the right creamy consistency. Add the lemon juice and the peas and mushrooms (both with the juice out of their can) and bring it to a little boil again. Then add the de-boned chicken pieces and season with salt and pepper until you like the taste. Serve over rice.

"Wienerschnitzel" mit Kartoffeln und Blumenkohl

Breaded Pork Chops with boiled Potatoes and Cauliflower

4 thick boneless pork chops

3 - 4 medium size potatoes

1 fresh cauliflower head

1/2 cup plain bread crumbs

1 egg

2 Tbsp vegetable oil

salt/pepper

1 - 2 Tbsp butter or margarine (optional)

1/4 cup whole berry cranberry sauce (optional)

Peel the potatoes and cut each into four pieces. Season the water with salt and boil them until tender. Meanwhile, clean the cauliflower head and steam it until the desired tenderness is reached. Now to the fun part. Put your pork chops on a large cutting board and tenderize them by using a meat tenderizer (I call it my hammer). Beat the meat until the pork chops are thin. I love that part because I can release all my anger on some innocent pork chops.

In a bowl scramble the egg and on a separate plate put the bread crumbs. First coat the pork chops with the egg by dipping it in the bowl and then coat it with the bread crumbs.

Heat the oil in a non-stick skillet and brown the coated pork chops until they are done. Season with salt and pepper. I love to eat my "Wienerschnitzel" with a little bit of cranberry sauce and I "butter" my potatoes. Enjoy!

Barbecue Wieners

1 package Hillshire Farm Beef Lit'l Smokies
1/2 cup Sweet Baby Ray's Honey Barbecue Sauce

Mix these two ingredients together and warm them up in a crock pot. Delicious.