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1/2 pound bacon, diced
2 small onions, diced
1 lg sweet red pepper, diced
4 stalks celery, diced
3 cloves garlic, minced
6 cups canned diluted chicken broth
1 cup wild rice, uncooked

1 T. chopped fresh thyme
1 T. chopped fresh basil
1/2 - 1 tsp. sweet red pepper flakes
2 C. frozen whole-kernel corn
2 C. whipping cream
Salt to taste

Cook bacon in a large skillet until almost crisp. Add onion, sweet red pepper, celery, and garlic, and saute 5 minutes. Drain well and set aside. Bring chicken broth to a boil in a large Dutch oven; stir in rice. Add reserved vegetable mixture, thyme, basil, and red pepper flakes; stir well. Return mixture to a boil; reduce heat, and simmer, uncovered, 45 minutes. Cook corn according to package directions; drain. Add corn, cream, and salt to taste to mixture in Dutch oven; simmer 15 minutes. Ladle chowder into individual soup bowls.

#054

8 pork chops
1 can cream of mushroom soup
1 1/4 cups water
1 cup uncooked rice

1 1/2 cups grated Cheddar cheese, divided
1/4 cup minced onion
1/4 cup chopped green pepper
1 (4 ounce) can sliced mushrooms, drained

In a large skillet, brown pork chops lightly. Drain and place in a 13x9 inch baking dish. In the same skillet, combine the soup, water, rice, 1/4 cup cheese, onion, green pepper and mushrooms; mix well. Pour over pork chops. Cover with foil and bake at 325 degrees for 1 hour and 10 minutes. Uncover and top with remaining cheese. Return to the oven until cheese melts

#118

1-1/2 cups crushed tortilla chips
6 tablespoons melted butter
2 8-ounces packages cream cheese, at room temperature
3 eggs
1/4 cup all-purpose flour
1-1/2 cups sour cream, divided (1 cup and 1/2 cup)
1 clove garlic, minced or put through a garlic press
4.5-ounce can chopped green chilies

1 fresh jalapeo, stemmed, seeded and minced
2 cups grated Colby/Monterrey Jack-blend or cheddar cheese
Chopped plum tomatoes
Chopped green onions
Diced black olives
Chopped cilantro

Preheat oven to 300F. Lightly grease the sides of a 9-inch spring form pan.

Pour the melted butter over the crushed tortilla chips and toss to combine. Press on bottom and one-half inch up the sides of the pan. Bake for 10 minutes. Remove from oven and set aside. With an electric mixer at high speed, beat the cream cheese until light and fluffy. Add the eggs, one at a time, and beat to incorporate. Reduce mixer speed to low, and blend in the flour, 1 cup of the sour cream. Beat until smooth. Add the garlic, green chilies and minced jalapeo. Turn off the mixer, and stir in the cheese. Pour filling into crust, and bake for 1 hour. Turn oven off, and leave cheesecake in the oven for 1 hour with the door closed. Remove from oven and cool. When cool, loosen the cheesecake from the sides of the pan by running a knife around the inside edge. Do not remove cheesecake from pan. Cover and refrigerate for 1 hour.

When ready to serve, spring the pan and remove the cheesecake. Spread the remaining 1/2 cup sour cream evenly over the top and sprinkle with chopped tomatoes, green onions, olives and cilantro. - 8 servings -

Note: This is an outstanding appetizer. Cut it into thin wedges, put it on your buffet table, and watch is disappear.

#041

Part #1
1 box Duncan Hines Orange Supreme Cake Mix
1 box (3-oz) orange Jell-O
Mix and sift these together

Part #2
1/3 cup cooking oil or soft margarine

2 eggs
1-1/2 cup water (or orange juice) I use the orange juice

ICING:
1 8-oz container sour cream
1/4 -1/2 cup orange juice
1cup sugar
1 8-oz cool whip
1 9-oz frozen coconut (Can Use flake Coconut are leave it out)

Mix all well with mixer. Ice cool cake. Store in refrigerator.

Put Part #2 on top of Part #1. Mix well with Mixer. Grease and flour cake pans. Bake at 350 degrees for 20 -30 minutes or until it comes loose from sides. Cool. Tip: The last time I made the Icing I only used 2 Tablespoons of orange juice and it was not runny and went on the cake better.

#074

6 small zucchini, cut into 1/2 in. thick slices
1 cup (4 oz) shredded Cheddar cheese
2/3 cup sour cream

1 T. butter, melted1

1/2 tsp. salt
3 T. fine, dry breadcrumbs
2 T. grated Parmesan cheese

Cook zucchini in small amount of boiling water in large saucepan about 6 minutes, or until tender. Drain. Plain zucchini in a 1 1/2-quart casserole dish. Set aside. Combine Cheddar cheese, sour cream, butter, and salt in a small saucepan; cook over medium heat until cheese melts, stirring constantly. Pour over the reserved zucchini. Combine bread crumbs and Parmesan cheese; sprinkle over casserole. Bake, uncovered at 375 degrees (F) for 10-12 minutes or until lightly browned and heated through.

#082