Orange Sauce

3/4 cup fresh Orange Juice

2 tablespoons fresh Lemon Juice

1/4 cup Salad Oil

1/4 cup Honey

1 teaspoon Salt

1 teaspoon Pepper

1 teaspoon Dry Mustard

1/2 teaspoon Paprika

Place chicken pieces skin side down in a large mixing bowl. Pour sauce over chicken pieces and rotate to coat completely.

Cover bowl and marinate in refrigerator for several hours ( or better yet overnight). Remove chicken from sauce and place skin down on rack in pan. ( Line bottom of pan with foil to catch drippings) Baste with sauce. Bake in 410 F oven for 30 minutes. Turn chicken and baste with remaining sauce. Bake 30 minutes more ( or till done). If chicken browns too fast, cover with foil.

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Borego Springs Buttermilk Bread

November 3rd, 2007

1 1/2 cups buttermilk

1 egg

3 cups biscuit mix

2 tablespoons sugar

1 cup ( 1/4 lb) grated Swiss Cheese

1 cup sliced pimento

stuffed olives ( drained)

3/4 cup chopped walnuts

Combine buttermilk, egg, biscuit mix and sugar, beat one minute to blend thoroughly. Gently stir in cheese, olives and walnuts. Spoon into well buttered pan 9 x 5 x . Bake in 350 F oven 50 to 55 minutes. (A crack should appear on top of the loaf). Cool five minutes before removing from pan. Continue cooling on wire rack. Wrap unused portion ; store in refrigerator or freezer.

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Stuffed Peach Pie

November 2nd, 2007

Pastry for one crust pie

1 cup crushed Macaroons

6 fresh California Peaches

1/2 cup brown sugar ( firmly packed)

1/4 cup chopped walnuts

2 tablespoons Maple Syrup

Nutmeg Sauce

Preheat oven to 425 degrees. Prepare favorite pie pasty and set aside.

Crush macraroons and place in bottom of an 8 inch pie plate. Peel , halve and remove stones from the California Peaches. In a small bowl, combine brown sugar. walnuts and syrup mixing thoroughly. Place a heaping teaspoon of the brown sugar mixture in six peach halves. Gently press the other halves on top of stuffed Peach halves. Arrange in pie plate. Roll out pastry and place on top of the peaches. Bake in preheated oven for 20 minutes ( or until pastry is lightly browned). Serve with nutmeg sauce.

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Ponderosa Soup

October 19th, 2007

Ponderosa Soup

3 Avacadoes

3 cups chicken broth

1 1/2 cucumbers ( peeled and diced)

3/3 cup sour cream

3 tablespoons lemon juice

1 1/2 teaspoons salt

dash of tabasco sauce

3 large tomatoes ( peeled and dried)

Puree avacadoes with all ingredients except tomatoes. Chill thoroughly, then garnish with tomatoes . ( serves 6)

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Avacado Soup – California Style

October 19th, 2007

2 tablespoons oil

1/2 cup diced celery

1/2 cup diced onions

1/2 cup diced bell pepper

1 clove garlic

1/2 teaspoons chili powder

1/4 teaspoon oregano

1 tablespoon fresh cliantro

5 cups water

1 tablespoon chicken bouillon powder

1 /2 cups raw rice

1 tablespoon chopped pimento

1/2 cup green chili salza

1/2 cup garbanzo beans

1 1/2 cup cornstarch

1 diced California Avacado

saute celery, onions, pepper and garlic in oil , until transparent. Add chili powder , oregano, cilantro and cook for 2 minutes

Add water and let it come to a boil. Add all other ingredients , except cornstarch and diced California avacado. Cook for 25 minutes on a low simmer. Thicken soup with cornstarch , dissolved in warm water. Simmer 5 minutes more.

Serve, garnishing each bowl with diced avacado

(serves

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Pecan Oatmeal Cookies

October 18th, 2007

3/4 cup sifted, all purpose flour

1/2 teaspoon salt

1/2 teaspoon cinmammon

11/4 cup baking soda

1 cup uncooked quick rolled Oats

1/3 cup sugar

1/3 cup firmly packed brown sugar

1/2 cup soft butter

1 egg

1 teaspoon vanilla

1 cup cut up funsten pecans

1 cup raisans

sift flour, salt , cinammon and baking soda onto waxed paper

Mix oats into dry ingredients

Beat sugar , brown sugar m butter egg and vanilla into 1 1/2 quart bowl til fluffy.

Mix in dry ingredients

Stir in pecans and raisans

Drop with 2 teaspoons onto greased cookie sheet

Bake in center of 375 F oven for 10 to 12 minutes

( makes about 3 dozen cookies)

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Crunchy Top Cheesecake

October 18th, 2007

2 cups sifted , all purpose flour

1 cup sugar

1 tablespoon baking powder

1 teaspoon salt

1 cup milk

1/3 cup soft butter

1 egg

1/2 cup finely cut Fusten Walnuts

1/2 cup sugar

1 teaspoon sugar

1 teaspoon cinammon

sift flour sugar , baking powder and salt into a 3 quart bowl of electric mixer

Beat in milk , butter and egg at medium speed ( 2 minutes). scraping sides of bowl often.

Pour into greased and floured 9 inch square pan

Combine walnuts, sugar and cinammon in bowl

Mix thoroughly and sprinkle over batter

Bake in 350 F oven about 35 minutes ( or till take pulls away from sides of pan)

Serve warm

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Almond Granola

October 3rd, 2007

1 1/2 cups slivered Almonds

4 cups long – cooked Oats

1/2 cup shredded Coconut

1 cup toasted Wheat Germ

1 /2 cup Vegetable Oil

1/2 cup California Honey

Mix almonds, oats , coconut and wheat germ. Combine oil and honey and work liquid into oat mixture (using fingers to remove lumps). Turn into large shallow pan.

Bake 30 minutes at 350 degrees F, stirring every 10 minutes before browning. Cool stirring occasionally , to break up any lumps in the granola mixture. Store in airtight containers.

Makes approx 2 pounds of California style Almond Granola.

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Almond Sauced Omelet

October 3rd, 2007

1/4 cup Parsley sprigs

1 canned seeded Green Chili

1 Green Onion ( chopped)

1/4 teaspoon Salt

1/3 cup Sour Cream

1/3 cup roasted Almonds

in blender , puree parsley sprigs ( packed ) with green chili. chopped onion , salt and sour cream . Turn into saucepan. Stir in almonds . Heat thoroughly ( bit do not boil).

next:

2 Eggs

2 tablespoons Water

1/3 teaspoon Thyme

3 oz. Cream Cheese

2 tablespoons Butter

Beat eggs with water and thyme. Cube cream cheese and stir into egg mixture. Heat butter in skillet til bubbly: pour in mixture. Lift omelet pan so that uncooked portion flows through bottom of frypan and cooks. Slide omelet onot heated platter and fold. Pour almond sauce over omelet.

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Fortuna Cooks – Tex Mex

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