Gail's Recipe Station

Meat Loaf Pie (TNT) Juanita Rocha of San Angelo, Texas easily whips up this meaty pie with instant mashed potatoes, which cuts down the prep time but not the taste. "This recipe is very fast and easy to put together," she notes. "It's been a family favorite since 1069 and remains my children's most-asked-for meat loaf."  6 Servings;  Prep: 25 min.; Bake: 40 min.     2 eggs     1 cup 2% milk     1-3/4 cups soft bread crumbs     1/4 cup chopped onion     1 teaspoon salt     1/2 teaspoon rubbed sage     1/4 teaspoon pepper     1-1/2 pounds ground beef     1 envelope (7.6 ounces) butter and herb instant mashed potatoes     1 teaspoon prepared mustard     1/2 cup shredded cheddar cheese In a large bowl, combine the first seven ingredients. Crumble beef \over mixture and mix well. Press onto the bottom and up the sides of an ungreased deep-dish 9-in. pie plate. Bake at 350° for 35-40 minutes or until meat is no longer pink. Meanwhile, prepar

Shrimp Puffs (TNT) Recipe courtesy Carissa Seward for Food Network Magazine Ingredients: Cooking spray, for coating the muffin tin 1 7 1/2-ounce can refrigerator biscuits 1 cup shredded monterey jack cheese 1 scallion, white part and some green, chopped 1/2 cup mayonnaise 1/2 pound baby shrimp, cooked and peeled 1/2 teaspoon chopped fresh dill Directions: Preheat the oven to 350 degrees F. Coat a miniature-muffin tin with cooking spray. Split each biscuit in half and place each half in a muffin cup, pressing it into the bottom and up the sides. In a medium-size bowl, mix the cheese, scallion, mayonnaise, shrimp and dill. Place 1 tablespoon of the shrimp mixture on top of each biscuit. Bake for 20 minutes, or until the puffs are golden and bubbling. Gail's Notes:   I had to make a few changes but the results were still really good!  Paul liked them, too (although not quite as much as I did!).  I didn't have any scallions on hand, so I used about 1/4 cup of fine

Gail's Favorite French Onion Soup (TNT ~1982) Makes 6 servings 4 cups thinly sliced sweet onions 1 clove garlic, finely chopped 1/4 cup margarine or butter 5 1/2 cups water 1/3 cup dry sherry or white wine (I prefer dry sherry) 8 tsp beef instant bouillon 6 (3/4" thick) slices French bread, buttered and toasted 6 (8 x 4 inch) slices Swiss cheese, cut in half crosswise In large saucepan, cook onions and garlic in margarine until golden brown.   Add water, sherry and bouillon; bring to a boil.   Reduce heat; cover and simmer 30 minutes to blend flavors.   Place soup in 6 ovenproof soup bowls.   Top each serving with a bread slice and cheese.   Broil until cheese melts.   Serve immediately.   Refrigerate leftovers. Gail's Notes:  I am so happy that I found this old recipe (from the early 1980s)!  It is and always be my most favorite recipe for French Onion Soup!  

MICROWAVE CHEDDAR CHEESE SAUCE 1 cup milk 2 tbs butter 2 tbs flour 1 cup grated cheddar cheese Heat 1 cup milk 2 minutes on medium high. Set aside. Melt 2 tablespoons butter 1 minute on high. Stir in 2 tablespoons flour, heat 1 minute more on high. Briskly stir in warm milk. Blend well. Cook on high 2 1/2 minutes, or until boiling. Stir in 1 cup grated cheddar cheese. Blend well.

Cream Goddess Dressing - Riverbluff Farm Yield: ~ 1 cup dressing 1/2 cup mayonnaise 1/4 cup dairy sour cream 1/8 cup snipped fresh parsley 1 1/2 TBS snipped fresh chives 1-1/2 TBS tarragon vinegar 1/2 TBS lemon juice salt, to taste ground black pepper, to taste Combine all incredients except salt and pepper; mix well.  Season to taste with salt and pepper.  Refrigerate until needed. 

No-Cook Quick BBQ Sauce Makes 1 cup. 1/4 cup cidar vinegar 1/2 cup ketchup 2 tbs. water 1 tbs. Worchestershire Sauce 1 tsp soy sauce 1 tbs brown sugar 1 tsp dry mustard Combine all ingredients and stir until sugar dissolves. 

Tex-Mex Corn Chip Pie Ingredients:     1 pkg. taco seasoning mix     1 lb. ground beef     1/2 pkg. corn chips     2 cups shredded cheddar cheese     1 (8oz.) container sour cream     1 (9 oz.) jar taco sauce     1 can refried beans Directions: About 40 minutes before serving: Preheat oven to 350 degrees F. In 10 inch skillet, prepare taco seasoning mix as label directs with ground beef for tacos. Line 9 inch pie plate with corn chips, pushing some chips up edge of pie plate. Spoon ground beef mixture into corn chip crust. After ground beef mixture, put layer of refried beans, then sprinkle with cheese. Spread sour cream over cheese. Bake 20 minutes or until heated through. In small saucepan over medium heat, heat taco sauce until hot. Spoon sauce around edge of pie. By Robin from Washington, IA

Chicken Maria (Pietros in St. Louis) 1 cup chicken stock 1/4 teaspoon minced garlic 1 teaspoon lemon juice 3 tablespoons sherry 1/4 cup butter 2 tablespoons all-purpose flour 3/4 cup all-purpose flour 3/4 cup provel cheese 1/4 teaspoon cracked black pepper 1 cup sliced fresh mushrooms 1 cup lump crabmeat 4 skinless, boneless chicken breasts, halved salt ground black pepper 3 tablespoons olive oil 12 fresh asparagus spears In a medium pot, combine stock, garlic, lemon juice and sherry; bring to a boil. In a small pot, melt butter; whisk in 2 tablespoons flour to make a roux and cook about 3 minutes, stirring constantly. Whisk roux into boiling stock mixture and cook, stiring constantly, until slightly thickened. Reduce heat to low. Stir in provel, cracked pepper, mushrooms and crab; keep warm until serving time. Pound chicken breast halves between sheets of plastic wrap to a uniform 3/4-inch thickness; sprinkle with salt and ground pepper to taste. Coat chicken with remaining 3/4 cup

Gail's Avocado Dressing from Waaaaaay Back When - TNT 1 avocado, peeled and seeded 1 clove garlic, minced 1 TBS lime juice (fresh is best but okay to use bottled juice) 1 TSP dry white wine 1/4 cup sour cream salt to taste pinch of chili powder pinch of sugar Mash avocado and garlic together, then all the rest, mix well, cover.   Refrigerate for 20 minutes before serving.