Mystical Meatballs

* 1 head iceberg lettuce
* 1/4 cup grated cheddar cheese
* 1/4 cup grated Monterrey Jack cheese
* 1/2 cup chopped scallions
* 8 cherry tomatoes, halved
* 1 cup crushed corn chips (try Chili Cheese Fritos)

Dressing:
* 1 avocado, peeled, pitted, and mashed
* 1 tbsp fresh lemon juice
* 1/2 cup sour cream
* 1/3 cup corn oil
* 1 tbsp picante sauce

# Tear lettuce into small pieces, and combine with cheeses, scallions, and tomatoes. Cover and refrigerate in salad bowl until serving time.
# To make dressing, combine all ingredients and mix well.
# Toss salad with dressing and sprinkle top with crushed chips.

Makes 4-6 servings.

Posted by Chef at 2:02 PM | Permalink

* 1/2 pound cheddar cheese, grated
* 1/2 pound Monterrey jack cheese, grated
* 5 eggs
* 1/3 cup all-purpose flour
* 1 2/3 cups half and half
* 4 ounces canned diced green chiles, drained
* 1/4 cup picante sauce

Preheat oven to 375°. Mix grated cheeses and spread evenly in buttered 10-inch pie plate. Beat eggs, add flour slowly, and then beat in half-and-half. If mixture is lumpy, strain it. Pour egg mixture over cheeses in pie plate. Carefully spoon chilies over the surface, then spoon picante sauce over all. Bake about 45 minutes or until center is set. Makes 8-10 servings.

Posted by Chef at 1:58 PM | Permalink

1/2 chopped green pepper
1/2 cup chopped onion
1/4 cup butter
1 cup each diced potato, celery, cau­li­flower, carrot and broc­coli
3 cups water + 3 chicken bouil­lon cubes (or 3 cups of chicken broth)
1 tea­spoon salt
3 garlic cloves or 1-2 tsp of garlic powder
1/4 tea­spoon pepper
1/2 cup flour
2 cups milk
1 Tbsp minced fresh pars­ley
1/8-1/4 tsp of each the following spices: paprika, coriander, ground mustard
2-3 cups shred­ded ched­dar cheese

Saute green pepper, onion and butter until tender. Place in crock pot.

Add veg­eta­bles, water, bouil­lon, and spices. Cook on low 4-6 hours until vegetables are tender.

Com­bine flour and milk until smooth; stir into crock pot. Cook on low another hour until mixture thickens. Just before serv­ing, stir in the cheese until melted.

Yield: 6-8 servings. Freezes well.

Posted by Chef at 2:10 PM | Permalink

1 Ghiradelli Brownie Mix (family size) - mix together as directed on the box but add 1
tsp. vanilla. Bake as directed on box.

Place 16 oz. chunky peanut butter in a glass bowl and microwave for 60 to 90
seconds, 50% heat.

Cover cooked brownies with peanut butter and cool in refrigerator.

Mix in saucepan 1 stick butter, 10 large marshmallows, 1/4 cup cocoa and 1/4
cup milk. After it melts remove from stove and add 1 lb. box powdered
suger. Spread this mixture over brownies and store in refrigerator. Cut in
small pieces to serve since it is so rich.

Posted by Chef at 2:18 PM | Permalink

Ingredients

Pizza Dough:

• 16 ounces water
• 1 1/4 tsp. yeast
• 2 1/2 tsp. salt
• 7 1/8 cups bread flour
• 1/4 cup olive oil
• 1/4 cup cornmeal

Toppings:

• 2 cups tomato sauce, jar or homemade
• 2 cups shredded mozzarella
• 1/2 cup sliced mushrooms
• 1/2 cup spinach, shredded
• 1/2 cup grated Romano
• 1/2 cup sliced pepperoni
• 1/2 cup grated Parmesan

Directions

In a mixer combine the water and the yeast and allow the yeast to dissolve. Add the remaining ingredients except for the cornmeal and begin to mix the dough using a dough hook on low speed. Once a ball is formed mix on medium speed for 1 to 2 minutes until the dough becomes elastic and smooth. Remove from the mixer and place in a bowl coated with olive oil. Allow the dough to rest for approximately 4 hours. Once the dough is rested, place on flat surface and dust with some flour.

Preheat oven to 425 degrees F. In a deep baking dish or deep dish pizza pan, spread the dough using your fingers at the bottom of the pan and make sure to have enough dough to come up the sides of the pan approximately 1/2-inch high.

Begin by placing a layer of the mozzarella cheese on the bottom of the crust. Add the tomato sauce and all of the toppings. Place in the oven for 30 to 40 minutes until golden and crispy.

Prep Time: 20 min Inactive Prep Time: 4 hr Cook Time: 40 min

Serves 6

Posted by Chef Billy at 3:39 PM | Permalink