Mesa Regal Christmas Cookbook

Submitted By: Sherri Silverman Chicken & Broccoli Bowties Ingredients: > 1 PKG Bowtie Pasta > 1 cup milk > 1 head broccoli cut into florets > 1 tsp salt > 2 boneless skinless chicken breasts > 1/2 tsp pepper > 1/2 cup parmesan cheese > 1 tsp olive oil > 1 cube cream cheese, softened > 1/2 tsp or packet red pepper flakes Instructions: > In a pot of boiling water cook Bowties 10 minutes. Add Broccoli, boil 2 more minutes. Drain and return to pot. > In a large skillet, heat oil, add Chicken breasts, seasoned with Salt and pepper. Cook 8 minutes each side. > Transfer to a plate, let rest & thinly slice. > In a skillet brown garlic in a little butter add milk, parmesan cheese & cream cheese to skillet & let melt & thicken stirring occasionally. Season with salt & pepper. > Add cooked bowties and broccoli and chicken to skillet and toss until completely combined. > Garnish with red pepper flakes.

Submitted By: Leilani Purvis Cranberry Bread Ingredients: > 2 cups fresh or frozen cranberries, chopped > 1 2/3 cups sugar > 2/3 cup vegetable oil > 1/2 cup milk > 4 eggs > 2 teaspoons grated lemon or orange peel > 2 teaspoons vanilla > 3 cups all-purpose flour > 1/2 cup coarsely chopped walnuts or pecans > 4 teaspoons baking powder >1 teaspoon salt Instructions: Makes 2 Loaves (24 slices) > Heat oven to 350 > Grease bottoms only 2 loaf pans (8.5x4.5x2.5” or 9x5x3”) > Mix cranberries, sugar, oil, milk, lemon peel, vanilla and eggs in large bowl > Stir in remaining ingredients > Pour into pans > Bake 50-60 minutes or until toothpick inserted in center comes out clean > Cool 10 minutes > Loosen sides of loaves from pans and then remove from pan > Cool completely on wire rack before slicing > Store tightly wrapped in fridge up to 1 week

Submitted By: Patsy Peters Bacon Wrapped Water Chestnuts Ingredients: > 1 can whole water chestnuts > 1 cup ketchup > 1 package of center cut bacon > 1 cup brown sugar > 1 tablespoon Worcestershire sauce > Toothpicks Instructions: > Preheat oven to 350 degrees. > Cut the bacon slices in thirds and then wrap one piece around 1 water chestnut. Put toothpick through the bacon and water chestnut to secure the bacon. > Prepare a foil lined cookie sheet with non-stick spray and place the wrapped water chestnuts on the pan. > Bake for 25 minutes. > While the bacon wrapped water chestnuts are baking, add the ketchup, brown sugar, and Worcester- shire sauce to small saucepan. > Cook on medium heat until brown sugar dissolves, about 5 minutes. Remove from heat. > After 25 minutes, take out water chestnuts and cover them with the sauce. Bake again for 25 minutes. > Serve warm.

Submitted By: Sherrie Silverman Christmas Morning Casserole Ingredients: > 1 log of regular Jimmy D sausage cooked > 18 eggs beaten > 1 cup milk > Salt & Pepper > 1 cup sharp cheddar shredded > 1 cup mozzarella or other white cheese shredded > ¾ package of Obrien potatoes Instructions: > Heat oven to 350 > Mix all ingredients together > Pour in biggest pyrex casserole dish you have > Sprinkle more shredded cheese on top > Bake for 1 hour until golden brown on top

Submitted By: Linda Heeden Frosted Liverwurst Pate Ingredients: > 1 pound liverwurst > 1/2 teaspoon basil leaves, crushed > 1/4 lb softened butter > 1 clove garlic, crushed > 3 tablespoons grated onion Instructions: > Combine all ingredients, mix well and shape into a loaf > Refrigerate for several hours (or put into freezer while making the frosting) > The loaf needs to be firm to frost Frosting Ingredients: > 1 garlic clove, crushed >1/4 teaspoon tabasco > 8 ounces softened cream cheese > 1 tablespoon mayonnaise Serve with party rye and/or wheat thins, A dish of caviar on the side is nice! You can also shape the loaf into a Christmas tree, decorate the frosting with red pimento “light bulbs” and edge with parsley!

Submitted By: Sherrie Silverman New Years Casserole Ingredients: > 8 eggs > Salt & Pepper > 1 package Jimmy D regular sausage > 3 cups milk > 8 cups French bread cubes ¾” pieces > 2 cups shredded cheddar Instructions: > Heat oven to 350 > Break up and cook sausage, drain > Beat eggs salt & pepper in a giant mixing bowl > Add bread cubes and 1-1/2 cups cheddar > Pour into 13x9 pyrex casserole dish > Sprinkle with remaining cheese > Bake 45 minutes or until knife inserted in center comes out clean > Let stand 10 minutes before cutting You can also add 1 package 10oz frozen spinach thawed and squeezed dry before adding to egg mixture.

Submitted By: Janice Berg Pork with Gorgonzola Sauce Pork Ingredients: > 1 tbls olive oil > 1 tbls dried thyme > 1/4 cup Dijon mustard > 2 & 3/4 pound pork tenderloins Gorgonzola Sauce Ingredients: > 1 cup crumbled Gorgonzola cheese > 1 tbls butter > 1 tbls all purpose flour > 1/4 cup dry white wine > 1 cup whipping cream Instructions: Pork: Oil large rimmed baking sheet Whisk Dijon mustard, olive oil and thyme in small bowl to blend. Sprinkle pork tenderloins with salt and pepper. Heat heavy large nonstick skillet over high heat. Add pork and sear until brown all over, turning occasionally, about 10 minutes. Transfer seared pork to baking sheet. Spread Dijon mustard over all sides of pork. Bake in 425 degree oven until 150 degrees with a thermostat in thickest part of meat. About 30 min. Prepare Sauce: Melt 1tbls butter in heavy small saucepan over medium heat. Add 1 tbls flour and whisk 1 minute. Gradually whisk in whipping cream, white wine, and chicken broth. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes. Slice pork and transfer to plates. Ladle some sauce over pork. Serve, passing additional sauce separately.

Submitted By: Joan Oldre Romme Grot - A Norwegian Favorite! Ingredients: > 2 cups heavy cream > 1/3 cup flour > 2 cups milk > 1/4 tsp salt > 1 cup butter or margarine > 1/3 sugar Instructions: > Melt butter, stir in flour, sugar & salt until fairly smooth & thick. > Slowly add warmed milk & cream. > Stir constantly until thick & smooth; the consistency of thin pudding. Serve in small bowl, warm & topped with drizzle of melted butter & cinnamon sugar.

Submitted By: Margie Mann Rum Balls Ingredients: > 3/4 cup powdered sugar > 1/2 cup pecans, chopped > 3 cups vanilla wafer crumbs > 3 Tbsp corn syrup > 1/4 cup cocoa > 1 tsp vanilla ½ cup rum (spiced rum) Instructions: > Stir wafer crumbs, powdered sugar, cocoa and nuts. > Drizzle vanilla, syrup and rum over crumb mixture. > Form into balls. May roll in powdered sugar, cocoa, or sprinkles. > Refrigerate. > These get better when refrigerated for a week or more.

Submitted By: Brad Sosbee RV Tammy Enchiladas Enchiladas Ingredients: > 4 cooked & shredded chicken breasts > 1.5 cups shredded jack cheese > 1 cup sour cream > 3 chopped up green onions > 12 corn tortillas Sauce Ingredients: > 6 tbs of butter > 1/4 cup of flour > 2.5 cups chicken broth > 1 cup sour cream > 1 small can of fire roasted diced green chilies > 1 cup shredded Monterey jack cheese Instructions: Enchiladas > Mix all ingredients together > Heat 12 corn tortillas in oil or in microwave until soft > Stuff and roll 12 enchiladas > Put in 9x12 casserole dish sprayed with Pam Sauce > Melt 6 tbs of butter in frying pan > Stir in flour to make a bubbly roux > Slowly pour in 2.5 cups of chicken broth > Let bubble and simmer until thickened > Add green chilies, Monterey jack cheese, and sour cream. Stir well > Pour sauce over enchiladas and sprinkle more cheese on top > Cook uncovered at 350 for 45 minutes

Submitted By: Margie Mann Spinach Balls Ingredients: > ½ cup chopped onions > 1 ½ cup unsalted butter > 1 clove garlic, minced > 1 ½ cup bread crumbs > 2 10-oz frozen chopped spinach, thawed > 1 cup grated parmesan cheese > 6 eggs > ¼ tsp salt > ¼ tsp pepper Instructions: > Line baking sheet with parchment paper. > Melt butter in large pan on medium high. > Add onions and cook until soft. Add garlic. Stir. Remove from heat, set aside. > In large bowl combine spinach, bread crumbs, parmesan cheese, salt and pepper. > Stir to combine. > Using small cookie scoop, scoop mixture onto cookie sheet. > Bake 15-20 minutes.

Submitted By: Dee Burke Vintage Christmas Layered Jello Green Layer 1 (bottom) Ingredients: > 1 pkg. 3 oz. lime Jello > 1 cup boiling water > 1 can (14.5 oz.) crushed pineapple, Drained- reserve 1/3 cup juice > 1/3 cup unsweetened pineapple juice > 1 mashed banana Instructions: Prepare Jello with water in a bowl. Let mixture cool slightly. Add remaining ingredients to Jello. Pour mixture into a 13\" x 9\" baking dish. Refrigerate until Jello is firmly set. White Layer 2 (middle) Ingredients: 1 pkg. (8 oz.) cream cheese, softened 1 container (medium) whipped cream, thawed **Optional: ½ cup chopped pecans Instructions: In a small bowl mix the cream cheese with the whipped cream. Add nuts, if desired. Refrigerate until mixture has time to cool some. Red Layer 3 (top) Ingredients: > 2 pkgs. 3 oz. strawberry Jello > 2 cups boiling water > 2 cups diced fresh strawberries Instructions: Prepare Jello with water in a bowl. Let mixture cool slightly. Add diced strawberries to Jello. Gently pour mixture over Cream Cheese layer

Submitted By: Vicki Harper Spinach Casserole Ingredients: > 2 pkgs Frozen Spinach > 1 pound Ground Beef > 1 Onion, chopped > 1 cup Butter > 8 oz Mushrooms > 1 ½ cup Sour Cream > 1 can Cream of Chicken or Mushroom Soup > 1 to 1 ½ cup Minute Rice, uncooked > Cheddar Cheese, shredded > 1 Tbsp Garlic, minced Instructions: > Sautee onion, garlic, mushrooms in Dutch oven. > Add burger and brown. > Turn heat to simmer and add frozen spinach, cover and cook down. > After spinach has thawed, stir and add soup, sour cream and rice. Mix well. > Transfer to 9” X 13” pan. Top with cheddar cheese. > Bake at 350° for 30-45 minutes.

Submitted By: Dee Burke Microwave Fruity Sweet Potatoes Ingredients: > 1 large can (40 oz.) Sweet Potatoes > 1 cup craisons > ½ cup brown sugar > 2-3 tbsp. butter 2 granny Smith apples-peeled, cored & diced Instructions: > Mix all ingredients together in a covered microwave container. > Place container in Microwave for approximately 5 minutes on High. *Additional time may be added if apples are not cooked through.