World Famous Recipes

Seven Layer Tex Mex Dip:

1 (16 oz.) can refried beans
1 c. guacamole
1/4 c. mayo.
1 (8 oz.) container sour cream
1 (1 oz.) pkg. taco seasoning mix
2 c. shredded Cheddar cheese
1 tomato, chopped
1/4 c. chopped green onions
1/4 c. black olives, drained

In a lg. serving dish, spread the refried beans.  Layer the guacamole on top
of the beans.  In a med. bowl, mix the mayo., sour cream & taco seasoning
mix.  Spread over the layer of guacamole. 
Sprinkle a layer of Cheddar cheese over the mayo. mixture layer.  Sprinkle tomato, green onions & black olives over the cheese.

Guacamole Dip - Gourmet Guacamole Dip

1 ripe avocado

1/4 cup mayonnaise

1 teaspoon garlic powder

Juice of half a lemon or lime

1 cup sour cream

1 can refried beans

1 envelope taco seasoning

1 cup shredded sharp Cheddar cheese

Shredded lettuce

Diced tomatoes

Chopped black olives

In a bowl, mix the can of refried beans with the envelope of taco seasoning.

Set aside.

In a nonreactive bowl, mash the avocado until smooth and creamy. Add lemon

or lime juice, garlic powder and mayonnaise and mix very well. Spread the

refried bean mixture in an 11 x 7-inch pan. For the next layer, spread the

sour cream. For the next layer, spread the avocado mixture. Sprinkle the

lettuce on that layer, and the cheese and tomatoes and olives on top of that

Refrigerate until 15 minutes before serving.

Serve with tortilla chips.

Luau Pork Teriyaki
Posted by Shellie Tow at recipegoldmine.com April 29, 2001

1 1/2 pounds pork, lean boneless
1 cup pineapple, sliced in syrup
1/2 cup teriyaki sauce
1/4 green onion, finely chopped
1/2 teaspoon ground ginger
1/4 garlic powder
1 cup raw rice

Cut pork into slices about 1/4 inch thick. Drain pineapple, reserving all syrup. Blend
syrup, teriyaki sauce, green onions, ginger and garlic powder. Pour over pork and
pineapple. Cover and refrigerate at least 1 hour.

Meanwhile, cook rice according to package directions and prepare grill. Remove pork from marinade and grill about 5 inches from hot coals for about 5 minutes on each side or until
completely cooked. Pour pineapple and remaining marinade into large skillet. Bring to a boil. Remove from  heat and serve pork with sauce and pineapple over rice.

Yield: 4 servings

Hanamaulu Style Chicken and Shrimp

2 lbs boneless chicken or shrimp or mixture of both
4 tbps brown sugar
3 tbps shoyu
1 tsp sesame oil
3 tbps oyster sauce
2 tsp ground ginger
1 large chunk of fresh ginger

Marinate chicken and shrimp separately in mixed ingredeints overnite. Roll in
corn starch and cook in deep oil on medium flame.
Note: I do not marinate my shrimp for more than 2 hours.

Stuffed Pork Chops Recipe

6 double thick loin pork chops
3/4 cup all purpose flour
1-1/2 teaspoons salt
4 tablespoons veg. oil
pepper to taste
 
STUFFING
 
1-1/2 cups dry bread crumbs
1/2 cup celery, finely chopped
1/4 cup onion, finely chopped
3 tablespoons butter, melted
1 tablespoon chopped parsley
1 teaspoon dried rosemary, crushed
1-1/2 cups chicken broth, plus some extra
salt and pepper to taste
 
Preheat the oven 300. Make a pocket in each chop with sharp knife. In a pie
pan combine the flour and salt, dredge chops in it. In a large skillet, heat
the oil over med_low heat. Add the chops and brown on both sides very slowly
until golden, about 20 minutes; they will be pink inside. Set aside
Prepare stuffing: Brown the bread crumbs in skillet over med. heat for a few
minutes. Transfer to medium bowl. and add celery, onions, butter and parsley
 along with rosemary. Moisten the stuffing mixture with chicken broth just
enough to hold crumbs together. Season with salt and pepper. Fill
the pockets of the pork chops and close each with toothpick. (they will only
close partially, and some of stuffing will spill out, but that is all right)
Place pork chops in a 9 x 13 x 2 in baking pan and add 1 cup chicken broth.
Cover tightly with lid or foil and bake 3 hrs. basting the chops every 45
minutes. Add more broth if pan juices start to dry up___this will depend on
the amount of fat in chops.