Green Bean Fries

Oil for frying
1 pound fresh green beans, trimmed
1/2 cup water
1 egg
1/2 cup milk
2 cups seasoned bread crumbs
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 cup all-purpose flour

1) Heat oil in a deep fryer or electric skillet to 375*
2) Combine green beans and water in saucepan.  Cover and bring to a boil.  Cook until the beans are bright green, about four minutes.  Drain and transfer to bowl of cold water.  Set aside.
3) In one bowl, whisk egg and milk together.  In a separate bowl, mix bread crumbs, chili powder, garlic powder and onion powder.  Drain the green beans and toss with flour to coat, shaking off excess.  Dip the beans into the egg mixture and then into the bread crumbs, coating thoroughly.
4) Fry beans in batches so they are not touching.  Cook until golden brown and crispy, about 2 minutes.  Drain on paper towels.

**Can be baked at 375* for 20 minutes
**Can be frozen

Zucchini Appetizer Squares

3 cups shredded zucchino (3-4 small, leave peal on)
1 cup Bisquick
1/2 cup finely chopped onion
1 cup grated parmesan
1 cup shredded Swiss or Cheddar
2 Tbsp dried parsley or 1/4 cup fresh parsley chopped
1 tsp dried oregano
Dash of pepper
1 clove garlic
1/2 cup vegetable oil
4 eggs, slightly beaten

Heat oven to 350*
Grease 9x13 pan
Mix all ingredients very well, beating with mixer on high speed.
Bake until golden brown, about 40-45 minutes.
Cut into squares.

Can be cooked longer for a more firm square.
Can be served hot or cold.

Swedish Almond Cake

Mix Together: 1 1/4 cups sugar
1 egg
1 1/2 tsp almond extract
2/3 cup milk

Add:
1 1/4 cup flour
1/2 tsp baking powder

Add:
1 stick melted butter

Pour into greased and floured pan

Bake at 350* for 40-50 minutes
Let cool 20 minutes before flipping out of pan

Winter Chicken Soup

Ingredients:
2 tbsp flour
chili powder
cumin
garlic salt
olive oil
small onion sliced
boneless chicken thighs
small can green chilis
large can diced tomatoes
1 beer (pumpkin!)
butternut squash, cubed
can white beans
1 bay leaf
cumin, cloves, salt & pepper to taste

Directions:
Mix flour, chili powder, cumin and garlic salt in large ziploc bag
Coat whole chicken thighs with flour mixture
Heat oil over medium heat in heavy bottomed pot
Saute onions till transparent; move to one side
Add chicken pieces; brown
Add green chilis, tomatoes and beer; bring to boil
Add spices to taste
Add squash and beans; return to boil
Let simmer for 30 minutes
Remove chicken pieces and cut into smaller chunks; should begin to shred on its own
Continue to simmer for 30 minutes

Never Fail Fudge

5 C sugar
2 small (5 oz) cans evaporated milk
1/4 lb butter or margarine
1 jar (16 oz) marshmallow fluff
1 tsp salt

1 1/2 tesp vanilla
1 C walnuts

2 large (12 oz) packages semi-sweet choccolate morsels


1. Combine first five ingredients in large sauce pan. Stir over low heat until blended

2. Bring to boil over moderate heat, being careful not to mistake escaaping air bubbles for boiling. THEN BOIL SLOWLY, STIRRING CONSTANTLY FOR FIVE MINUTES. (use soft ball test)

3. Remove from heat. Stir in chocolate and vanilla (and nuts if used) until chocolate is melted. Pour into 2 buttered 9x9 inch pans and cool. Yeild approximately 5 pounds.

Recipe can be cut in half!

Red Velvet Cake

2 1/4 C cake flour (sifted, then measured)
2T unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 C buttermilk (1 T vinegar to 1 C milk. use WHOLE milk)
1 T red food coloring
1 tsp distilled white vinegar
1 tsp vanilla extract
1 1/2 C sugar
1/2 C (1 stick) unsalted butter, room temperature
2 large eggs

Preheat oven to 350 degrees. Butter and flour 2 9" diameter cake pans with 1 1/2" sides. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Add eggs 1 at a time, beating after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.
Divide batter between pans. Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.

Frosting:
2 8oz packages cream cheese, room temperature
1/2 C unsalted butter, room temperature
1 T vanilla extract
2 1/2 C powdered sugar

Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth. Place one cake layer, flat side up, on platter. Spread one cup of frosting over top of cake. Top with second layer, flat side down. Spread remaining frosting over top and sides of cake.
Cake can be made one day ahead. Cover and refrigerate. Let stand at room temperature one hour before serving.

Sherbet Punch

1 bottle champagne
1 bottle ginger ale
1 qt. sherbet (orange, etc.)
orange slices
maraschino cherries

Pour champagne and ginger ale into punch bowl.
Add sherbet, orange slices and some maraschino cherries.
Serve.