COCONUT MACAROONS

7 oz flaked coconut
1/3 cup sugar
3 Tbl flour
sprinkle of salt
3 egg whites
1/2 tsp almond extract
1/4 cup almond slivers (optional)
4 oz melted semi-sweet chocolate chips (optional)
maraschino cherries, cut in half (optional)

Preheat oven to 325 degrees.  Mix the ingredients (except chocolate and cherries).  Spoon, golf-ball sized, on to a greased and floured baking sheet.  Top with cherry half.  Bake for 20 minutes. Makes a dozen and a half.  When cooled, dip in chocolate, if you like.

GORGONZOLA CHICKEN PASTA

1 pound of chicken, cooked, cubed 1"
1 pound of penne pasta
1/2 pound of Gorgonzola (or blue) cheese
1/2 pound of cooked ham, cubed 1"
3 cups of fresh spinach, big chop ( or canned peas)
sprinkle of garlic powder
pinch each to taste: sea salt, black pepper, crushed red pepper
1 cup of milk

Boil pasta according to label directions.  Heat everything, but spinach, in a large pan until it simmers.  Stir in warm pasta, then toss in spinach.Garnish with a sprinkle of parsley. Serve with crusty bread.

This was a special from Howley's in West Palm Beach that I changed to my liking.

MY IDEA OF GOOD MEAL

This was my dinner for tonight.  I would like to think I was celebrating something special, but it's just simply another day.

Fillet Mignon cooked rare, topped with softened Feta cheese.  Sauteed spinach - butter, shallots, garlic, S&P.  Sauteed peppers.  Big-A** baked potato, topped with butter, cheddar cheese, scallions, and sour cream.

I guess I'll have some coconut pudding for dessert, later.

CHORSCUITS (chorizo and cheese biscuits)

2 1/2 cups Bisquick
1/2 cup sour cream
1/4 milk
sprinkle of garlic
1 Tbl butter, melted
1 pound loose chorizo, cooked, drained well
1 cup shred cheddar

Preheat oven to 450 degrees.  Combine all ingredients.  Drop on to oiled baking sheet.  Bake 12 - 14 minutes.

GARLIC BISCUITS (Red Lobster rolls)

2 1/2 cups of Bisquick
1/2 cup of sour cream
1/4 cup of milk
1 Tbl garlic powder
1 Tbl butter, melted

Preheat oven to 450 degrees.  Combine all ingredients.  Drop spoonful size on oiled baking sheet. Bake 10 minutes.

FRENCH ONION SOUP

FRENCH ONION SOUP

6 cups of onions, sliced, (approx. 3 red, and 3 large yellow)

3 cloves of garlic, minced

2 cups of red wine (cabernet)

3 dashes of Worcestershire (Lea and Perrins)

2 small cans of beef broth (total 28 oz)

2 small cans of chicken broth (total 28 oz)

2 twigs of fresh thyme ( or a sprinkle of dry)

1 twig of fresh oregano ( or a sprinkle of dry)

1 pound of sliced swiss cheese (or gruyere cheese)

1 loaf French bread (sliced 1/2" thick)

1 cup breadcrumbs ( use the ends of the French bread loaf)

Carmelize the onions with a little oil in a large pot.  This takes 30 to 40 minutes.  You want a really deep brown color, not black.  Add garlic, cook for 10 more minutes.  Add oregano,thyme, and wine put on the lid.  Turn down to low simmer for 5 minutes.  Stir, add Worcestshire and all broths, turn up to med-high, boil for 20 minutes.  Add breadcrumbs.  Add black and white pepper to taste. DO NOT ADD SALT!! 

Toast bread slices in oven until golden brown.  Cover the toast with a slice of cheese and melt.

Serve soup in a bowl with cheese toast on top.

QUICK ENCHILADAS

1 pound ground beef, browned
1 can rotel tomatoes, drained
1 can Ranch style beans, pureed
4 flour tortillas
1 can enchilada sauce,  I use a green enchilada sauce
lots of cheese - 8 - 16 oz shredded Mexican cheese
1/2 tomato salsa, fresh if you can
1 tomato sliced and salted


Preheat oven to 350 degrees.
Cut the flour tortillas in half.  Coat each tortilla with enchilada sauce.  Mix beef and bean puree.
Layer in a casserole dish: start with the tomato slice for the bottom, then tortilla (flat side against the side of the dish), then the meat mixture, then a handful of cheese, and repeat.  Finish with extra cheese on top, then tomato salsa, then the last of the enchilada sauce.  Bake for 40 minutes.  Serve with sour cream on the side.