Red Dog

• 2 oz. whiskey
• 1 1/2 oz. cranberry juice
• 1 1/2 oz. orange juice
• 1/2 oz. orange vodka
• ginger ale

Pour ingredients into a shaker.

Shake with cracked ice.

Pour into a highball glass with ice and fill with ginger ale.

Corkscrew

• 1 1/2 oz. rum
• 1/2 oz. peach flavored brandy
• 1/2 oz. dry vermouth

Combine all ingredients in a shaker.

Shake with cracked ice, then strain into a cocktail glass and serve.

Alternative ingredients

• 2 1/2 oz orange juice
• 2 1/2 oz lemon-lime soda
• 2 oz vodka

Electric Margarita

• 1 1/2 oz. tequila
• 1 oz. blue curacao liqueur
• 1/2 oz. sweetened lime juice

Pour all ingredients in a shaker with ice.

Shake, then strain into a margarita glass and serve.

Hot Scotch Cocoa

• 1 oz. butterscotch schnapps
• 1 (1 oz.) envelope instant hot chocolate mix
• 1 cup hot milk

In a mug, dissolve hot chocolate mix with milk.  

Stir in butterscotch schnapps.

Cosmopolitan

• 1.5 oz. vodka
• 1/2 oz. cointreau
• 1 tsp. fresh lime juice
• 1 1/2 oz. cranberry juice
• 1 twist lime zest

Combine above ingredients into a shaker with ice.

Shake vigorously and strain into a chilled cocktail glass.

Garnish with a lime twist.

Chicken Tortellini Soup

• 6 cups water
• 1 tsp. basil
• 1 tsp. oregano
• 3 cans cream of chicken soup
• 2 boxes frozen broccoli
• 1 pkg. boneless chicken breasts
• 1 bag cheese tortellini
• 2 carrots
• 2 garlic cloves
• 1 onion

Directions:

Cut chicken into small bite-size pieces and cook in a small amount of oil. 

While meat cooks, chop vegetables and open cans. 

Add all ingredients except for the tortellini and frozen broccoli to large kettle.  

Simmer for approximately an hour, then add broccoli and tortellini for final 10 minutes. 

Optionally add freshly grated Italian cheese and serve with a loaf of Italian or French bread.

Heart Healthy Chicken Chili

• 1 tbsp. extra virgin olive oil
• 10 oz. of skinless boneless chicken breasts cut into bite sized pieces
• 2 tbsp. chili powder
• 1 ½ tbsp. cumin
• 2 cans (14.5 ounce) diced tomatoes
• 1 (15 oz.)can red or black beans
• 1 (4.5 oz.) can minced green chilis
• 1 cup frozen yellow kernel corn
• salt to taste

Directions:

Sauté chicken pieces in olive oil over medium heat until it is cooked.

You’ll know it’s thoroughly cooked once it turns totally white — the process takes between 3–4 minutes.

Add the chili powder and cumin to the pan and sauté another 3 minutes.

Stir in all remaining ingredients and heat the whole mixture until it simmers a couple of minutes.

Sensational Salad 

• 2 oranges peeled and sectioned
• 8 cups torn romain lettuce
• ½ cup sliced almonds
• ¼ cup rice wine vinegar
• ¼ cup Splenda
• 3 tbsp. orange juice
• 3 tbsp. canola oil
• ½ tsp. prepared mustard
• fresh ground pepper to taste

Directions:

Preheat the oven to 325 degrees.

Spread the almonds on a baking sheet and bake them for 5 minutes.

Shake the sheet so the nuts toss around and bake them another 3 minutes or until they darken in color.

Set them aside so they can cool down.
 
Cut orange sections in half and place them in a large bowl.

Add romain lettuce and toss.

In a small bowl whisk together all the remaining ingredients.

Just before serving, pour this dressing over the salad and toss it lightly.

Sprinkle the toasted almonds on top and serve.

Turtle Cake

• 1 pkg. german chocolate cake mix
• 14 oz. pkg. caramels
• 1 cup chopped pecans
• 1 cup semi-sweet chocolate chips
• 3/4 cup butter, softened
• 1/2 cup evaporated milk

Directions:

Unwrap caramels and melt with milk in top of double boiler. 

Following the directions on the box, combine cake mix and butter.

Pour 1/2 the batter into greased 13 x 9 inch pan and bake for 10 minutes at 350 degrees or until cake puffs up and is gooey.  

Pour caramel-milk mix over baked layer. 

Top with pecans and chocolate chips. 

Pour rest of batter over all and bake for 1/2 hour at 350 degrees or until toothpick tests clean. 

Top with ice cream, if desired. 

Vodka Collins

• 2 oz. vodka
• 1 tbsp. powdered sugar
• 2 lemons  
   

Mix ingredients together then strain into a chilled glass. 

Fill with carbonated water and garnish with lime.

Beer Margaritas

• 1 (12 fluid oz.) can frozen limeade concentrate
• 12 oz. tequila
• 12 oz. water
• 12 oz. beer
• lime, cut into wedges

Pour limeade, tequila, water, and beer into a large pitcher.

Stir thoroughly until blended and limeade has melted.

Add ice and garnish with lime wedges.

If needed, add additional water.

Hot Russian Tea

• 1 1/2 cups sugar
• 1 orange rind
• 8 whole cloves
• juice of one lemon
• juice of 4 oranges
• 1 1/2 tbsp. tea leaves

Mix together 5 cups water, sugar, orange rind and cloves, and boil for 5 minutes.

Strain and let cool.

Place tea leaves in pot and pour 8 cups of boiling water over them.

Steep for 3 minutes, then strain.

Mix together tea, syrup and fruit juices and keep hot until served.

Shrimp Soup 

• 1 pkg. salad shrimp 
• 2 cups of milk 
• 2 cans cream of potato soup 
• 2 can creamed corn 
• 1 (8 oz.) pkg. cream cheese  

Directions: 

Mix all ingredients together and heat until cream cheese becomes melted.

Easy Rice with Shrimp Salad 

• 3 cups cold cooked rice 
• 1 cup shrimp, boiled 
• 1 cup celery, diced 
• 1 cup stuffed olives, finely chopped 
• 1 cup sweet or sour pickles, diced 
• 6 hard-cooked eggs, sliced 
• salad dressing 
• salt and pepper (to taste)  

Directions: 

Combine all ingredients. 

Garnish with additional hard-cooked eggs.

Macaroni and Salmon Salad 

• 1 lb. elbow macaroni 
• 1 (14 oz.) can salmon or 2 cans tuna 
• 6 tbsp. mayonnaise 
• 1 tsp. mustard 
• 2-3 onions, chopped  

Directions: 

Boil macaroni for about 12 to 15 minutes or until cooked, drain. 

Drain juice from canned salmon and crumble into small pieces.  

Mix mustard, mayonnaise, and chopped onions into macaroni.    

Mix well and refrigerate before serving.

Corn and Crab Bisque 

• 1 lb. crabmeat 
• 2 cans of potato soup 
• 1 can cream corn 
• 1 1/2 cups half and half 
• 1 1/2 cups milk 
• 1/2 cup celery, chopped 
• 1/2 cup green onions, chopped 
• 1/2 cup butter, melted 
• 1/4 cup green peppers, chopped 
• 1 tsp. dried thyme 
• 1/2 tsp. garlic powder 
• 1/4 tsp. white pepper 
• 2 bay leaves 
• dash hot sauce 
• chopped parsley or lemon slices (optional)  

Directions: 

In butter, sauté celery, onions and green peppers. 

Add potato soup, cream corn, milk, half and half, bay leaves, thyme, pepper, garlic powder and hot sauce. 

Cook ingredients thoroughly, until completely heated.  

Gently stir in crab meat while continually heating.  

Remove bay leaves and discard.  

If you desire, garnish with lemon slices and/or chopped parsley.

Cream of Crab Soup 

• 1 lb. crab meat 
• 1 can cream of celery soup 
• 1 can cream of mushroom soup 
• 1 can cream of asparagus soup 
• 3 cups milk 
• parsley flakes 
• old bay seasoning  

Directions: 

Combine soups and milks and bring to a simmer.  

Add crab meat and simmer for 1/2 hour.  

Add old bay and parsley flakes to taste.  

Serve hot.