Tex Mex Pumpkin patties

Similar in texture to crab cakes, these homemade veggie burgers with southwestern spices will jazz up any meal. Try them with scrambled eggs for brunch or alongside a salad, chips, and salsa for dinner.
RECIPE INGREDIENTS:
2 slices firm sandwich bread, crumbled
Several leaves of fresh Italian parsley, chopped
1/2 cup fine, dry bread crumbs, plus extra for coating
3/4 cup grated sharp Cheddar or Monterey Jack
1 1/2 tablespoons canola oil
3/4 cup finely chopped onion
1/2 cup finely chopped green or red bell pepper
1/2 cup frozen corn kernels
1 clove garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1 egg, lightly beaten
1/3 cup solidly packed pumpkin mash or canned pumpkin
1/3 cup ricotta
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
1. In a medium-size bowl, mix together the crumbled bread, parsley, bread crumbs, and grated cheese. Set this aside. Heat the oil in a medium-size skillet over medium heat, then add the onion, pepper, and corn. Sauté the vegetables until soft, about 7 minutes, stirring often. Mix in the garlic, chili powder, and cumin and cook it all for another minute. Remove the skillet from the heat and spoon the contents into the bread crumb mixture. 2. In a large bowl, mix together the egg, pumpkin, and ricotta. Add the bread crumb mixture, stirring thoroughly, then season with the salt and pepper. Flour your hands, then shape the mixture into six 3/4-inch-thick patties, using about 1/3 cup for each one. Dredge the patties in bread crumbs and refrigerate them for about 1 1/2 hours. 3. Melt the butter in a large skillet. Transfer the patties to the skillet and fry them over medium heat until they turn golden, about 4 minutes on each side. Remove them from the skillet and serve right away. Makes 6 patties. 4. Test kitchen tip: The crumbled bread is essential to the texture, and prepared bread crumbs shouldn't be substituted. Set out the bread slices for about 30 minutes to air-dry, then crumble them by hand, with a serrated knife, or in a food processor.

Spicy Cranberry Chicken

4 to 6 chicken breast halves, skinless and boned
1 can whole cranberry sauce
2/3 cup chili sauce
2 tablespoons cider vinegar
2 tablespoons brown sugar
1 package dry golden onion soup mix

Place chicken breasts in the crockpot. Combine remaining ingredients; add to the crockpot, coating chicken well. Cover and cook on low 6 to 8 hours. Serves 4 to 6.

Lemonade Chicken

4 to 6 pieces chicken
1 6 ounce can frozen lemonade, thawed
2 tablespoons brown sugar
3 tablespoons ketchup
1 tablespoon vinegar
2 tablespoons cornstarch
2 tablespoons cold water

Arrange chicken pieces in crockpot. Combine lemonade, brown sugar and ketchup and mix well. Pour over chicken. Cover. Cook on high 3 to 4 hours or low 6 to 8 hours. Remove chicken from pot, cover to keep hot. Transfer liquid to saucepan. Skim fat; combine cornstarch and cold water and add slowly to liquid, while stirring over low heat. When thickened, serve with chicken over hot rice

Polynesian Chicken

Polynesian Chicken

1 3 to 4 pound whole roasting chicken
1 teaspoon salt
1/4 teaspoon garlic powder
2 teaspoons soy sauce
1 17 ounce can chunky mixed fruit or fruit cocktail, drained
1 10 ounce jar sweet and sour sauce

Thoroughly wash chicken and pat dry. Sprinkle cavity with salt and garlic powder. Place in crockpot. Brush surface with soy sauce. Cover and cook on low 8 to 10 hours.

One hour before serving, remove all but approximately 1/2 cup of accumulated broth with a baster, leave enough to cover crock bottom.

Have fruit and sauce at room temperature. Pour drained fruit over chicken, pour sweet and sour sauce over all. Cook 1 more hour. Serve over a bed of rice.

Oriental Pork Roast

Oriental Pork Roast

4 pounds pork roast
salt and pepper
3 cloves garlic
2 medium onions
2 bay leaves
4 whole cloves
1 cup hot water
2 tablespoons soy sauce

Rub salt and pepper into roast. Cut slits into pork and place slivers of garlic inside slits.

Broil 15 to 20 minutes; discard fat. Slice onions and place in bottom of crockpot.

Add roast and remaining ingredients; cook on low for 10 hours.

Thicken liquid with flour for gravy.

Green Chile Pork

Green Chile Pork

3 pounds boneless pork, cubed
1 tablespoon oil
1 onion, chopped
1 teaspoon ground cumin
1 teaspoon oregano
1 cup chicken broth
4 ounce can diced green chiles
16 ounce can stewed tomatoes
2 cloves garlic, minced
salt and pepper to taste

Brown pork cubes in oil until beginning to brown. Add onions and cook until onions are softened. Drain.

Place pork and onions in a crockpot, add remaining ingredients and cook on low until pork is tender, about 8 hours.

With a large spoon, stir the mixture, breaking the pork into large shreds by pressing the meat cubes against the side of the crockpot.

Luscious Lemon Sour Cream Cake

Lemon and sour cream give great flavor and texture to this easy cake mix Bundt cake.

INGREDIENTS:

• 1 package (18.25 ounces) white cake mix, moist style with pudding in the mix
• 4 ounces butter, softened
• 8 ounces sour cream, reduced fat is fine
• 1/3 cup milk
• 4 large eggs
• 2 tablespoons fresh lemon juice
• Finely grated zest of 1 lemon, about 2 to 3 teaspoons
• 1 teaspoon lemon oil or lemon flavoring

PREPARATION:

Grease and flour a 12-cup Bundt cake pan. Heat oven to 350°.

Combine all ingredients in a large mixing bowl; beat slowly with electric mixer until blended. Beat on high speed for 2 minutes. Spoon into the prepared cake pan.

Bake for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool in pan on a rack for 15 minutes. Invert onto a serving plate and cool completely.

Dust with powdered sugar or drizzle with a thin icing or lemon glaze.

Chicken Enchilada Soup

Chicken Enchilada Soup

1 small onion, chopped
1 garlic clove, chopped
2 Tbs. olive oil
1 can (14 oz.) beef broth
1 can (14 oz.) chicken broth
1 can (10-3/4 oz.) cream of chicken soup
1 can (4 oz.) chopped green Chiles
2 cups chicken breast, cooked and shredded
1-1/2 cups water
1 Tbs. Worcestershire sauce
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. pepper
6 flour tortillas
3 cups grated Cheddar cheese

Saute onion and garlic in olive oil. Add the next 10 ingredients; bring to a boil. Cover, simmer for one hour. Cut tortillas into 1/2" strips; add with the cheese to the soup. Simmer (uncovered) for 10 minutes. Serve.

adapted from the Dallas Cowboys' Wives Cookbook