New Year's Day Good Fortune Soup

Ingredients:

1/2 lb. of collard greens, stems removed and chopped

1/2 lb. of cooked ham, diced

2 15oz. cans of black-eyed peas

1 small onion, diced

6 cloves of garlic, minced

1 large carrot, diced

5 chipotle chiles, chopped

1 can Ro-Tel tomatoes

1 tsp. thyme

4 cups chicken broth

2 tsp. apple cider vinegar

A pinch of sugar

2 T. of bacon grease (can use olive oil or vegetable oil if you prefer)

Salt and pepper to taste



Method:

1. In a large pot, cook the onion and carrot in the bacon grease on medium- high heat for 10 minutes or until onions start to turn golden. Add the garlic and cook for three more minutes.


2. Add to the pot the collard greens, vinegar, sugar, ham, chicken broth, chipotles, Ro-Tel tomatoes and thyme, and bring pot to a boil then simmer for half an hour, stirring occasionally.


3. Take one can of black-eyed peas and roughly mash with a fork. Add these and the other can of black-eyed peas to the pot.


4. Continue to simmer soup for another 45 minutes.

Serves 6-8

Happy New Year and much good fortune to us all!

Myra Wilson

Branch Librarian @ La Porte

Liz's Creamy Jalapeno Dip

Liz's Creamy Jalapeno Dip

In a blender, blend:

-1c. tomatillo (verde sauce) or green salsa -1/2c. buttermilk -4oz. canned jalapenos & juice
-1 bunch cilantro, washed, stems & all
-3 cloves garlic
-3 pkg. Ranch dip mix

Blend well in a food processor. Then add:

-1qt. mayo (not 'lite' mayo)

Blend aganin & refrigerate.

Ryan Fennell
Aldine Branch

Mom's Chili

Ingredients:

1 lb. hamburger

3 cans tomato sauce

3 cans water

1 can kidney beans

McCormick Chili Mix (or other brand)

1 Tbsp flour

seasonings to taste (see below)

Cooked spaghetti

Brown hamburger in skillet and drain

Add chili mix (don't need to use all)

Add tomato sauce and water

Mix 1 Tbsp flour with water

Add to skillet

Put in kidney beans

Add seaon salt, onion powder, garlic powder and pepper to taste

Cook 20-30 minutes covered

Cook spaghett noodles according to directions. Serve chili over cooked spaghetti noodles.

Enjoy!

Diane Pont

Human Resources

Network Services Chicken and Dumplings

12 to 14 chicken legs
2 cans Campbell’s Cream of Mushroom Soup (25% lower sodium)
4 cans Campbell’s Cream of Chicken Soup with Herbs
2 cans (14 oz) Chicken Broth (99% fat free and low sodium)
1 package (12 oz) flour tortillas

Place chicken legs in a large soup pot and cover with water. Cook over medium-high heat until chicken is done. Remove chicken. Skin, debone and cut into bite sized pieces.

After removing the chicken from the broth, pour the broth through a strainer to remove bits of fat and foam that have accumulated during cooking.

Place chicken pieces back in broth. Simmer chicken and broth on low. Add chicken broth and soup. Bring mixture to a simmer.

Slice or tear flour tortillas into large bite size pieces and drop into simmering broth. It may not be necessary to use all of the tortillas. Stir soup making sure the tortilla pieces are fully wet and submerged.

Simmer until tortillas are tender (about 20-30 min.) Serves 12.

Sandra Dies, Network Services.

Chile Con Queso (Mom's Secret Recipe)

1 lb. Jimmy Dean Sausage
2 lb. Velveeta, cubed
1 can of Rotel tomatoes with green chilies (original)

This flavorific recipe, has been passed down in my family from generation to generation it provides a perfect amount of spiciness yet deliciousness and goes great with a handful of chips.

First plug in the Crock Pot and get it nice and hot, while it is heating slice the Velveeta Cheese into cubes. Be careful that you don't cut them into Rectangular Shapes, it throws off the process of melting and causes the cheese to lose its texture. After you have your cheese cut into the proper shapes, place them into the crock pot. Take your Jimmy Dean Sausage and cook it in a frying pan. Medium heat should do the trick.

As the meat begins to cook open the can of Rotel and place it too into the crock pot. Mmmmmm smell that delicious aroma of Sausage and cheese melting, but do not get distracted stay focused you have a mound of sausage that is depending on you to bring it to a perfect brownness.

While the Sausage is cooking mix the Rotel occasionally. Be sure to break down the roll of sausage as it cooks to ensure that no red spots are left. Pretty soon your Jimmy Dean sausage will be looking a pale brown. This is what we want, this is where the best juices of the sausage come out. We have two options at this point we can either make a delicious yet non-healthy dip and keep some of the oil created by the sausage. Or we can drain it before placing it into the crock pot as well. For this recipe we will go ahead and drain the sausage, after doing so place it into the crock pot.

The heat from the sausage should help amplify the process of melting for the cheese. Be sure to stir often or your cheese will become hard around the edges. And no one wants that!

After an hour or till melted grab a side of chips and drizzle on this delectable dip. Yum Yum Yum!

David

Fairbanks

French Toast Casserole

6-8 Pieces of Bread (Sweet White or Raisin Bread - Can be left whole or torn into pieces)
2 cups Milk
6 Eggs
1/2 tsp Cinnamon
1 tsp Vanilla

Put bread into 13x9 pan. Mix other ingredients together and pour over bread. Cover. Let sit in refrigerator over night. Bake at 350 for 50 minutes.

Grace Lillevig - eBranch, Library Administration

Sausage & Cheese Bites

Everyone seems to like these. . . Robert, this for you.

Ingredients
1 (1lb.) roll sausage
2 c. grated sharp cheddar
2 c. biscuit mix

Blend the 3 ingredients and form into balls. Bake at 425 F. until golden brown.

- Jorie, FM

Black Forest Trifle

Black Forest Trifle—Diabetic
Makes 10 Servings Diabetic Cooking Magazine
Prep: 15 min+ refrigeration Connie Dye Kingwood

3 C. Cold fat free milk
2 pkgs. 4 serving size Jello Chocolate Flavor Fat Free Sugar free Pudding & Pie
Filling
1 ½ C thawed Cool Whip Free whipped topping, divided
8 Snackwell’s Sugar free Chocolate Fudge Brownie Cookies, coarsely chopped
1 12 oz. Pkg. frozen dark sweet cherries or raspberries (about 2 C) thawed,
1 tsp. almond flavoring

1. Pour milk into medium bowl. Add pudding mixes; beat with wire whisk 2 minutes. Gently stir in 1 C of cool whip.
2. Spoon in about 2 C of pudding into 1 ½ qt serving bowl. Top with ½ C of the chopped cookies and 1 C Cherries. Repeat layers. Refrigerate at least 2 hours.
3. Top with remaining cool whip before serving.
Exchanges: 2 carb ½ fat
Calories: 160
Total fat: 3.5g
Sat. fat 1.5g
Chol. 0mg
Sodium 380 mg
Carb. 33g
Dietary fiber 2g
Sugars 9 g
Protein 5g
Vitamin A 4%
Vitamin C 0
Calcium 8%
Iron 10%

Curried Potatoes

3 lbs of potatoes
1 jar of curry sauce ( I use Patak's brand)
(if using paste, add veggie
broth to create stew-like sauce)
1 onion, sliced
basmati rice

peel and cube potatoes. Place in slow-cooker and add sliced onions and curry sauce. If using curry paste, add veggie broth. You want it to have a stew-like thickness, (not soupy). I cook this on high for 8 hours, to get the potatoes really tender. Serve over basmati rice with naan(indian bread).

Side note: I have found Patak's sauces at Kroger's, HEB and SuperTarget. I recommed Jalfrezi sauce if you like a little kick, Korma sauce if you like it rich:)

Sunni/Cypress Creek

PapaGregMan's Breakfast Egg & Potato Scramble

Ingredients

Eggs (figure 3 per person and maybe 1 to grow on)
Potatoes - 1 to 2 medium or smallish
Onion - about 1/3
Mushrooms - optional (canned pieces & stems)
Cooking oil - enough to coat the bottom of the skillet
Salt (you can always add more later, but you can't take it back out.)
Pepper (I like a lot)
Garlic salt (a little goes a long way)
Parsley flakes (your best guess)

Peel potatoes and set aside.
Break the eggs and add some salt, pepper, garlic salt and parsley and beat together thoroughly.
Heat cooking oil in the skillet. I find a teflon coated one with high sides works best. The potatoes tend to stick in an iron skillet.
While the oil is heating, dice the potatoes. You want the oil to be pretty hot, otherwise the potatoes just absorb it.
Brown the potatoes. Don't be shy about this - I mean brown those suckers!
While the potatoes are browning, cut the onion, open and drain the mushrooms if you use them.
Canned mushrooms tend to pop and if that bothers you, use a spatter screen/lid.
Once the onions are somewhat translucent, you can add the eggs, or you can wait until the onions just start to turn brown.
Once the eggs are in, just keep stirring it until they are dry to your satisfaction.
Top it off with some picante sauce and dig in.

Note: You can cook this dish for one person or for a bunch. I don't really measure any of the condiments, but just adjust everything for the size of the crowd.

Greg Burns - Freeman Branch

Three Bean Chili Chowder

My mother in law asks me to make this whenever she comes to visit. She loves it, it's quick and it's healthy! Clara Maynard Aldine Branch Library

1 large onion, chopped

1 clove garlic, chopped

2 tablespoons vegetable oil

1 green or yellow bell pepper, chopped

1 (16 oz) can kidney beans, rinsed and drained

1 (15 oz) can pinto beans, drained

1 (15 oz) can black beans, drained

2 (14 1/2 oz) can stewed tomotoes

1 cup chicken stock or broth

1 cup picante sauce

2 teapsoons ground cumin

2 teaspoons chili powder

1/2 teaspoon salt

Cook onion and garlic in oil in large stockpot or Dutch oven until tender. Add remaining ingredients, and bring to a boil. Reduce heat, and simmer about 10 min. If you want, you can skip the vegetable oil, and cook the onion and garlic in 1/4 cup chicken broth. You can always serve with shredded cheese, chopped cilatro, green onions or sour cream.
8 servings

Oreo Truffles

1 pkg. (1 lb. 2oz.) Oreo cookies
1 pkg. (8 oz.) cream cheese
2 pkg. (8 squares each) Baker’s semi-sweet chocolate

Finely crush Oreos. A food processor works well for this, but for the low-tech crowd, a heavy-duty ziplock bag and blunt instrument of your choice will do the job and relieve any pent-up aggression you might be carrying.

Mix cookie crumbs with softened cream cheese until well-blended. (roll up your sleeves and use your hands. It’s some ooey-gooey fun).

Shape mixture into 42 1-inch balls, or two grapefruit-sized ones (not recommended).

Melt the chocolate in the microwave set on medium power for short intervals stirring between each.

In batches, roll the balls in the melted chocolate until evenly coated. Use two forks to remove them, allowing excess chocolate to drip back into bowl.

Refrigerate 1 hour or until firm. (Actually, I’ve never lasted an hour, but I’m sure they’re really good that way too).

Note: This is the basic recipe; variations can be very rewarding. Try the peanut butter or mint-filled oreos. For you outside-the-box thinkers out there, I have it on good authority that Chips Ahoy chocolate chip cookies work well too, but have not personally verified this. White or milk chocolate can also be used for dipping.

dcherry/adm

Reese's Bars

1 cup peanut butter
1 cup margarine, melted
1 – 12 oz. bag chocolate chips
2 ¾ cups confectioner’s sugar
2 ½ cups graham cracker crumbs

Mix confectioner’s sugar and graham crumbs together. Add peanut butter and melted margarine. Spread with hand in ungreased 9” x 13” pan. Melt chocolate chips and spread over base. Cool 5-10 minutes in fridge. Cut into bars.

Note: If you leave the pan in the fridge and allow the bars to chill thoroughly before cutting them up, they will be much easier to cut if you take them out of the fridge and leave them to sit for 15-20 minutes first.

Taco Soup

1 medium package of ground beef
1 medium onion chopped
1 can chopped tomatoes (undrained)
1 can chopped tomatoes with chiles (undrained)
1 can stewed tomatoes (undrained)
1 can corn (undrained)
1 can black beans (rinsed and drained)
1 can kidney beans (rinsed and drained)
1 package of taco seasoning
1 package of powdered Ranch dip

In a large pot, mix the ground beef with the onion and cook until browned. Drain the excess oil. Add the rest of the ingredients into the pot and simmer over medium heat for @ 20 minutes.

Tastes great with tortilla chips!

Susana Peña/ADM

Cream Cheese Jalapeño Dip

3 bars of your favorite cream cheese (I use Philadelphia)
3 large jalapeños in vinegar (chopped with seeds & tail removed)
Splash of milk

Pour a splash of milk inside a blender. Add one bar of cream cheese crumbled into pieces using your fingers. Add one jalapeño. Blend until smooth. If mixture is tough, add another splash of milk and blend. Place inside a bowl. Repeat the process until all the ingredients are used up. You can add more jalapeños if you prefer your dip spicier.

Tastes delicious with your favorite potato chip or veggie.

Susana Peña /ADM

Stuffed Bell Peppers

Ingredients

1.Large Bell Peppers
2.Turkey or Ground Beef
3.Eddie's Sausage or any of your choice
3.Stewed Tomatoes
4.Whole Kernel Corn
5.Rice
6.Tomato Sauce with roasted garlic
7.Shredded Cheese
8.Black Pepper/Salt/Season-All For Taste (If desired)

Directions:
Cook Rice
Chop sausage into small pieces
Season and cook ground beef or turkey
Add sausage
Drain/Discard excessive grease from meat
Discard the juice from the corn and add the corn to the meat
Boil water(let water get hot)
Rinse, cut the top portion of the Bell Pepper out and discard the seeds
Add salt and Bell Peppers to water
Cook Bell Peppers 10 to 15 minutes
If the rice is ready
Add the rice to the corn and meat
Add stewed tomatoes and tomatoe sauce
Stir mixture
Place stuffing inside of the bell pepper and top with cheese
Heat in the oven if desired


Kesha Henderson, Support Services

Buckaroo Beans

1 lb. dried pinto beans
1/2 lb. smoked ham
1 lg. onion, coarsely chopped
1 sm. bay leaf
1/2 c. chopped green pepper
2 tsp. chili powder
2 tbsp. brown sugar
1/2 tsp. dry mustard
1/2 tsp. oregano
2 c. canned tomatoes
Salt & garlic to taste

Place washed beans in 3 quart pan and soak overnight. Add ham, garlic, onion and bay leaf. Bring to boil; reduce heat and simmer 1 to 1 1/2 hours. Add remaining ingredients. Simmer, covered for 2 hours or until beans are done.

Andrea Wyrick, Reference Librarian, La Porte Community Library

Lemon Bars

1 cup flour
1/2 cup butter
1/4 cup confectioners sugar
2 Eggs
1 cup sugar
1/2 tsp baking powder
1/4 tsp salt
2 Tbsp flour
2 Tbsp lemon juice

1. Heat oven to 350.

2. Mix flour, butter and confectioners sugar. Press evenly into ungreased 9x9 pan and bake for 20 minutes.

3. Beat remaining ingredients about 3 minutes or until light and fluffy.

4. Pour batter over hot crust. Bake 25 minutes longer until no imprint remains when touched lightly in center.

5. Cool, cut into squares.

Servings: 16

Grace Lillevig - eBranch

24-Hour Vegetable Salad

Ingrediants:

4 cups torn iceberg lettuce, romaine, leaf lettuce, Bibb lettuce, or fresh spinach

1 cup sliced fresh muschrooms or broccoli flowerets, or 1 cup frozen peas

1 cup shredded carrot

2 hard-boiled eggs, sliced

6 slices bacon, crisp-cooked, drained, and crumbled (1/4 pound)

3/4 cup shredded Swiss, American, or cheddar cheese (3 ounces)

2 green onions, sliced

3/4 cup mayonnaise or salad dressing

1 1/2 teaspoons lemon juice

1/2 teaspoon dried dillweed (optional)

Place lettuce or spinach in the bottom of a bowl, about 8 inches in diameter. If desired, sprinkle with salt and pepper. Layer mushrooms, broccoli or peas atop. Then layer carrots. Arrange egg slices and bacon over vegetables. Top with 1/2 cup of the cheese and the green onions. For dressing, combine mayonnaise, lemon juice, and if desired, dillweed. Spread dressing over top of salad, sealing to edge of bowl. Sprinkle with remaining cheese. Cover and chill for 2 to 24 hours. Before serving, toss to coat the vegetables. Sprinkle with additional sliced green onion, if desired. Makes 6 to 8 side-dish servings.

I obtained this recipe from my Better Homes & Garden Cookbook. I'm not much for cooking and like quick, easy and healthful recipes. I'm often asked to bring this salad to family gatherings because they really love it - so do I.

Marsha Mitchell, Human Resources and Training Manager

Easy "Homemade" Spaghetti Sauce

¼ C. butter
1 bay leaf
2 T. parsley
1 ¾ C. water
Chopped onion
2 t. Worcestershire sauce
10 ½ oz. tomato puree
¼ C. oil
1 small can tomato paste
garlic (to your taste)
¼ t. paprika
3 T. sugar
salt and pepper
1 jar commercial spaghetti sauce (your favorite brand)
1 lb. ground beef, browned (optional)

Mix and simmer for 2 hours

Courtesy of my mother, who always makes sure I have a vegetarian portion :o)

Mexican Ghoulash

75 Minutes to Prepare and Cook

Ingredients
l lb of ground beef, 1 can or ranch style beans, 1 can of cream of mushroom soup, 1 can of rotel, 1 bag of tortilla chips, 3 cups of shredded cheddar cheese
Directions

Preheat oven: 350

Brown ground beef, drain excess fat.

Crush tortilla chips and layer on bottom of baking dish. Mix ground beef, beans, soup and rotel. Pour this mixture over tortilla chips. Top with shredded cheese.

Bake for 30 minutes.
Number of Servings: 6

submitted by Gloria McGee/OF/Circ Asst

Zucchini Bread

Ingredients:

1. 3 Eggs


2. 3/4 cups oil


3. 2 tsp. vanilla


4. 2 cups sugar


5. 2 cups flour


6. 2 tsp. soda


7. 1/4 tsp baking powder


8. 1 tsp salt


9. 3 tsp cinnamon


10. 2 cups zucchini, shredded


11. 1 cup walnut (optional)

Steps

1. preheat 350 degree.


2. Mix together dry ingredients (4-9)


3. Mix in wet ingredients (1-3)


4. Mix in 10, then 11 (optional).


5. pour in loaf pan.


6. bake 50 minutes.
   

Submitted by Ping Liu, Network Services, Admin

I have several variations of zucchini bread. I found this one tastes best. It was provided by my co-worker at Round Rock Public Library. I have used this recipe many times and it turned out great each time with no surprises.

Chocolate Chip Cookies

Ingredients

1. 3/4 cup sugar
2. 3/4 cup packed brown sugar
3. 1 cup butter
4. 1 large egg
5. 2 1/4 cups all-purpose flour
6. 1 teaspoon baking soda
7. 1/2 teaspoon salt
8. 2 cups semisweet chocolate chips
9. if desired, 1 cup chopped pecans

Steps

1. Preheat oven to 375 degrees.
2. Mix sugar, brown sugar, butter and egg in a large bowl by hand.
3. Stir in flour, baking soda, and salt. The dough will be very stiff.
4. Stir in chocolate chips.
5. Make a small ball and press it. flat, place it on the aluminum sheet in baking pan 2 inches apart.
6. Bake 8 to 10 minutes or until light brown. The centers will be soft. Do not over bake.
7. Let cool for one minute then remove to finish cooling.

Submitted by Ping Liu, Network Services -- ADM
Chocolate chip cookies are not my favorite. Julia, my daughter in 10th grade needed some for one of her classes. She printed out this recipe from the Internet and asked if I know how. The recipe looks fairly simple and there are no unfamiliar ingredients so I gave it a try. It turned out very good. They smelt so good and looked professionally done. I reduced the sugar. I didn't over bake it.

Spaghetti Salad

Ingredients --

1 lb. thin spaghetti, cooked and drained
1-16oz. Zesty Italian Dressing
1 purple onion, quartered and thinly sliced
1 green Bell pepper, chopped
1 can ripe olives, well drained and sliced
1 cup cherry tomatoes, halved
½ bottle McCormick’s Salad Supreme Seasoning
Parmesan cheese, grated

Steps --

Mix spaghetti and all veggie ingredients. Add salad seasoning, Italian dressing. Marinate at least 2 hours, the longer the better.

Stir cheese in when ready to serve.

Submitted -- Sandra Dies, HCPL Circulation Manager

My sister-in-law gave me this recipe. It is great for potluck lunches or suppers. Quick, easy and feeds a crowd.

Beef Stew with Celery

Ingredients --

1. Beef
2. Celery
3. White onion
4. Tomato
5. Ginger Root
6. Garlic
7. Red hot paper
8. Rice wine, tomato source, black pepper powder, salt

Steps --

1. Cut 1, 2, 3, 4 in small piece, slice 5, 6
2. Boil a pot of water, cook 1 for 3 minutes, wash with cold water and drain.
3. Boil a pot of water, and put 1, 2, 3, 4, 5, 6, 7 cook for 15 minutes.
4. Add 8 and cook for another 45 minutes in small fire or until the beef is soft enough to eat.

Submitted By -- Ping Liu (Newwork Services -- ADM)

I found this recipe from a Chinese health food cookbook. I adopted it and cooked last weekend. My daughter who is not a beef eater commented on how tasty the stew was. It does not use any oil and is very easy to cook. It takes about an hour to cook but it doesn’t really need your close attention.