a cookbook Great Tastes A��������� M��� D����� S��� D����� S����, S�����, D�������� � S����� B����� D������� Seven Layer Taco Dip Clams Oreganato A��������� Seven Layer Taco Dip Serve this dip with tortilla chips for dipping. Serves a crowd. Mash peeled and seeded avocados with lemon juice and mayonnaise to taste. Add 2 - 3 tablespoons sour cream, plus 2 - 3 T. mayonnaise and mix with the packaged taco seasoning to taste. Grate the cheddar and monterey jack cheeses and chop and drain tomatoes and green onions, with tops. Layer the ingredients on a platter in the order given at right. • 1 - 2 avocados • lemon juice • mayonnaise • 2 - 3 T. sour cream • pkg. taco seasoning • 4 oz cheddar cheese • 4 oz. monterey jack cheese • 1/2 small can chopped ripe olives • 2 tomatoes • 3 - 4 green onions Clams Oreganato This is a hard recipe to ruin — you can vary the proportions of ingredients and it still tastes good. Heat the oil and butter together over medium heat and saute the onions, garlic, and shallots until soft and trans- lucent. Add the parsley and spices for the last few minutes of cooking. Turn off the heat and stir in the clams, bread- crumbs, and most of the cheese. Use the reserved clam juice as needed to moisten the mixture. Stir in garlic powder, salt and pepper to taste. Spread the mixture in a buttered, shallow, glass or porcelain baking dish, sprinkle the rest of the cheese on top, bake at 325° for 35 – 40 minutes. Garnish with parsley and lemon wedges. A yummy hot hors d’ouevre for 8 – 12 when spread on plain crackers. Bake in individual clam or scallop dishes and serve as a first course. • 2 6-oz. cans of minced or chopped clams • 2 medium onions • 5 cloves minced garlic • 2 medium shallots • 1/4 c. fresh parsley • 1 c. bread crumbs • 1/2 c. grated cheese (a combination of Parmesan, Romano, and Gruyere is best) • 1 - 2 T. dried oregano • 2 T. olive oil • 1 T. butter • 1 t. garlic powder • salt & pepper to taste Chili Rellano Amish Pot Roast Chicken Alfredo Baked Pork Chops Beef and Rice Casserole Filo Chicken Packets Moussaka Honey Glazed Chicken No-Peek Chicken and Rice M��� D����� Chili Rellano Make batter of flour, eggs, milk and salt. Pour half of batter in bottom of 9 x 12-inch casserole dish. Layer chillies on batter. Shred cheeses and sprinkle over chil- ies. Pour rest of batter over cheese. Bake at 325° for 45 minutes. Pour salsa with Tabasco over casserole. Bake 15 minutes longer. Best served hot, but let sit a few minutes before serving so casserole doesn’t run. • 3 7-oz. cans whole green chilies, drained • 3/4 lb. each of jack and mild cheddar cheeses • 12 oz. evaporated milk • 3 T. flour • salt • 4 eggs • Tabasco Sauce • 10-oz. can green chili salsa Amish Pot Roast Preheat oven to 300º. Heat oil in large skillet over high heat, then sear meat on both sides. In a large roasting pan, combine one onion and remaining ingredients. Transfer browned meat to roasting pan and top with second onion. Cover and bake 3 1/2 to 4 hours. Baste every hour with juices. If liquid begins to boil away, add more coffee or soy sauce as needed. Use pan juices to make gravy. Use NO salt. • 3 lbs. pot roast, trimmed of fat • 1 T. vegetable oil • 1/4 c. soy sauce • 1 c. coffee • 2 bay leaves • 1 clove garlic, minced • 1/2 t. oregano • 2 onions sliced • additional coffee & soy sauce as needed Chicken Alfredo Beat eggs with milk. Add 1/2 cup grated cheese and parsley. Dip chicken pieces in egg mixture and roll in bread crumbs. Lightly brown in a skillet with a bit of olive oil. Remove to a baking dish. Over medium heat, melt butter. Add cream and milk, stirring constantly. Add cheese and parsley until it is a warm sauce. Pour sauce over chicken breasts. Cover with foil and bake at 350° for 20 to 30 minutes or until chicken is cooked. During the last five minutes, add a slice of mozzarella to each bread piece and allow to melt. • 2 boneless, skinless chicken breasts • 2 eggs • 1 T. milk • 1/2 cup grated parmesan or romano cheese • 1 T. parsley • bread crumbs • 4 slices mozzarella cheese Sauce: • 3 T. butter • 1/2 pt. heavy cream • 1/2 c. milk • 1/2 c. grated cheese •1 T. parsley Baked Pork Chops Coat pork chops with mustard. Lightly dredge in flour and then brown quickly in skillet. Place in baking dish. Add salt and pepper to taste. Add thinly sliced pepper and onion over each chop. Cover with foil and bake at 325º for 35 to 40 minutes, until chops are cooked. • Pork chops (as many as needed) • flour • Dijon mustard • 1 bell pepper • 1 medium onion