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Spinach Rice Salad

by Joyce Kohl

Spinach Rice Salad Source: Go Inside™
Good tasting, and good for you
Servings: Ingredients:
6-8

 

 

 1 cup rice, cooked

1/2 cup Italian salad dressing

1 T soy sauce

1/2 tsp sugar

2 cups fresh spinach, cut into thin strips

1/2 cup celery, sliced

1/3 cup green onions, sliced

1/3 cup crisply fried bacon, crumbled
Directions:
  1. Put the cooked rice into a bowl and slightly cool. Then combine dressing, soy sauce and sugar into the rice. Cover and chill in the refrigerator.
  1. When ready to serve, fold in the remaining ingredients.

 

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Orange Julius

by Joyce Kohl

Orange Julius Source: Go Inside™
Great any time of the year, but especially on hot summer days
Servings: Ingredients:
About 3 cups

Skim milk can be substituted for whole milk

 1/2 of a 6 ounce can (or 1/3 cup) frozen

orange juice concentrate

1/2 cup whole milk

1/2 cup water

1/2 tsp vanilla extract

5 or 6 ice cubes

1 raw egg (optional)
Directions:
  1. Combine all ingredients in a blender, cover, and blend until smooth. About 30 seconds. Serve immediately.
  1. Instead of milk, use a few scoops of vanilla ice cream. This will make the mixture smoother and creamier.

 

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Kahlua Coffee

by Joyce Kohl

Kahlua Coffee Source: Go Inside™
Kahlua may be adjusted to suit taste.
Servings: Ingredients:
6

 

Best served on cold days

 6 cups strong coffee

1/2 cup sugar

1 cup Kahlua

1 pint whipping cream, whipped

1 ounce unsweetened chocolate, melted

1/2 tsp cinnamon

dash of nutmeg in each cup
Directions:
  1. Using a saucepan, add all the ingredients EXCEPT nutmeg and whipping cream. Heat over a moderate heat. Do not boil.
  1. Serve in warmed mugs. Ladle a dollop of whipped cream on top, then add a dash of nutmeg.

 

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Cranberry Fizz

by Joyce Kohl

Cranberry Fizz Source: Go Inside™
Can be doubled or tripled for party punch
Servings: Ingredients:
6-9

 

Eight ounce servings

 1 pound can jellied cranberry sauce

1/4 cup fresh orange juice

1/4 cup fresh lemon juice

3 1/2 cups ginger ale, chilled
Directions:
  1. Beat cranberry sauce by itself until it’s a smooth consistency. Stir in juices. Add ginger ale.
  1. Pour into glasses filled with crystal ice cubes. Garnish with a half slice of orange (including peel).

 

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Guacamole

by Joyce Kohl

Guacamole Source: Go Inside™
Use for Dip, Chimichangas, over a tossed green salad, tortilla chips.
Servings: Ingredients:
10

 

 

 2 avocados, mashed. Be sure these are ripe

1 small onion, diced

1 small can of diced green chilis

1 tomatoes, diced

1 T cooking oil

salt and pepper

garlic powder to taste
Directions:
  1. Blend together all ingredients.
  1. Variations: Replace oil with Mayo and add about 2 tablespoons of fresh lemon juice. A few sprinkles of cayenne pepper adds to the taste, but don’t use too much.

 

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Chimichangas

by Joyce Kohl

Chimichangas Source: Go Inside™
Chimichangas are among the favorite dishes in Mexican restaurants. Easily made at home.
Servings: Ingredients:
12

 

Recipe may be adjusted for number needed.

Suggestions for serving:

 

Guacamole

Chopped tomato

Green Relish

Sour Cream

Grated cheddar cheese

Shredded lettuce

 12 large flour tortillas

1/4 to 1 pound lean ground beef

OR cooked chuck roast chopped finely

1 large onion, chopped

1 green pepper, chopped

1 clove garlic, minced

1/2 tsp salt

2 T chili powder (optional)

1/8 tsp cayenne pepper

1/2 cup refried beans

1 cup shredded jack cheese

1/2 tsp cumin
Directions:
  1. Cook meat until lightly browned, then add onions, green pepper and garlic. Cook until onion is transparent, stirring frequently. Stir in seasonings. Cook over medium-low heat until thoroughly hot. Then stir in shredded cheese and set aside to cool.
  1. Note: Tortilla should be pliable and in one piece. Heat a tortilla on a pan very briefly until it is warmed through. A pizza pan works great. Ladle some of the meat mixture into the center of a warmed tortilla. Fold one side in, then the other side, then fold the end closest to you and roll. Fasten with toothpicks.
  1. Into a frying pan with a least 3/4″ oil heated to 370 degrees, fry tortillas, turning until browned. About 1 1/2 minutes. Remove with tongs, drain on paper towels. May be kept warm in a low oven.

 

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Lemon Pie Cake

by Joyce Kohl

Lemon Pie Cake Source: Go Inside™
This dessert will not last long – everyone wants second and third helpings.
Servings: Ingredients:
How many this serves is unknown!

 

Use NO substitutions

 1 Lemon Velvet cake mix

1 3-ounce package lemon Jello

3/4 cup cooking oil

3/4 cup water

4 eggs

2 cups powdered sugar

1/2 cup lemon juice
Directions:
  1. Grease an oblong cake pan with softened butter, dust with sugar. Mix together:  Cake mix, Jello, oil, water and eggs. Bake in a preheated 350 degree oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  1. While the cake is baking, mix together the powdered sugar and lemon juice.
  1. When the cake is done and still hot, take a fork and poke holes into it about every inch or so. You’ll learn how you personally prefer this step when you have baked this recipe several times. Pour the glaze of sugar and juice over the top of the cake, allowing the glaze to run into the fork holes and around the sides.

 

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Bailey's Chocolate Cheesecake

by Joyce Kohl

Bailey’s Chocolate Cheesecake Source: Go Inside™
Beautiful, delicious, and sinfully full of calories
Servings: Ingredients:
Should serve 12

 

(More or Less)

 CRUST

2 cups graham cracker crumbs

1/4 cup white sugar

3/4 stick butter, melted

FILLING

2 1/2 pounds of cream cheese, room temperature

1 2/3 cups white sugar

5 eggs, warmed to room temperature

1 cup Bailey’s Irish Cream

1 Tablespoon vanilla

1 cup semi-sweet chocolate chips

TOPPING

1 cup whipping cream, chilled

2 T sugar

1 tsp instant coffee powder
Directions:
  1. CRUST:  Preheat oven to 325 degrees. Coat a 9 inch spring form pan with non-stick oil spray. Combine crumbs and sugar in a bowl. Stir in the melted butter. Press mixture into the bottom and up the sides for 1″ then bake until light brown.
  1. FILLING:  With an electric mixer, beat the cream cheese until smooth then gradually mix in the sugar. Beat in the eggs, one at a time. Blend in Bailey’s and add the vanilla. Sprinkle half of the chocolate chips over the crust. Spoon in the filling, then sprinkle with the remaining chocolate chips. Bake cake until puffed and springy in the center and a nice golden brown. About 1 hour 20 minutes. Let cake cool completely. Then remove from pan and put on a plate or cake dish.
  1. TOPPING:  Beat cream, sugar and coffee powder until peaks form. Spread the topping over the cooled cake. Garnish the cheesecake with chocolate curls or chocolate sprinkles.

 

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Corn Bread Mexican Style

by Joyce Kohl

Corn Bread Mexican Style Source: Go Inside™
This is very different, but very good.
Servings: Ingredients:
6-8

 

Colby cheese could be substituted for cheddar

 1 cup yellow corn meal

1 cup flour

1 T baking powder

1 tsp salt

1 egg

1 cup milk

1 cup cream style corn

1/4 cup onion, diced

2 T green chiles, chopped

2 T pimento, chopped

1/4 cup butter

1/2 cup cheddar cheese, shredded
Directions:
  1. Combine and mix well all dry ingredients. Beat egg and milk together, add corn and mix well.
  1. Saute onions, chiles, and pimento in butter in skillet until onion is clear and tender. Add milk mixture, onion mixture, and cheese to dry ingredients. Stir only until just mixed.
  1. Pour into a well buttered 8″ square baking pan. Bake in 400 degree preheated oven 35-40 minutes or until toothpick inserted into the center comes out clean. Serve while hot.

 

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Broccoli-Pasta Soup

by Joyce Kohl

Broccoli-Pasta Soup Source: Go Inside™
 

If you like broccoli, this is positively the BEST of any broccoli soup recipe I’ve personally tried.

If you have one for me to compare, please send it to me by clicking on my byline above.
Servings: Ingredients:
About 5 Cups

 

DO use fresh broccoli – not frozen

DO use very thin slices of carrots

DO be patient pouring in the beaten eggs

 4 cups unsalted chicken broth

1 medium carrot pared and thinly sliced

1/3 cup orzo

2 cups coarsely chopped fresh broccoli

2 whole eggs, beaten

2 T grated parmesan cheese

salt and pepper to taste
Directions:
  1. In a large saucepan heat the broth and carrot slices to the boiling point over a high heat, then stir in the pasta (orzo). Cover and cook over a low heat for about 10 minutes or until the pasta and broccoli are tender and the soup is thickened.
  1. Beat the eggs in a small bowl. Heat the soup to a vigorous boil, and very slowly pour the beaten eggs in a steady stream, stirring constantly until the eggs cook into threads.
  1. Add the cheese and salt and pepper. Ladle into soup bowls and serve it sprinkled with extra parmesan cheese.