Ingredients
6 ounces frozen chopped spinach, thawed and drained
1 cup ricotta cheese
2 tablespoons sour cream
1/2 cup grated Parmesan cheese
1/2 cup shredded Cheddar cheese
4 eggs
1/4 cup milk
1/4 teaspoon hot pepper sauce
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/2 teaspoon lemon pepper
2 tablespoons dried parsley
3 tablespoons salsa

Cooking Directions
1. Preheat oven to oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
2. In a medium bowl, combine spinach, ricotta cheese, sour cream, Parmesan cheese, and Cheddar cheese.
3. In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, parsley, and lemon pepper.Stir egg mixture into spinach mixture.
4. Spoon mixture into the prepared muffin tin.Bake in preheated oven for 20 to 25 minutes.Let stand for 5 minutes.Remove from muffin cups.Serve warm.

2 tablespoons olive oil
1 white onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
6 button mushrooms, sliced
6 green onions, sliced
1 carrot, cut into julienne strips
salt
black pepper
soy sauce
1/2 pound chicken breast strips
1/2 pound skirt steak
1/2 pound shrimp, peeled and de-veined
1/2 pound cajun sausage
assorted chilies (recommended: habanero, pasilla, anaheim, jalapeno), roasted
1 lime, juiced
guacamole
salsa

Methods:

In a large skillet, heat olive oil over medium-high heat. Add vegetables, season with salt, pepper, and soy sauce, to taste, and saute until tender yet still crisp, about 8 minutes. Remove vegetables from skillet and reserve. Preheat a grill to medium-high heat. Grill the chicken, steak, shrimp, and sausage; it is best to select a different area of the grill for each, as they all have very different cooking times. As each is cooked through, remove from the grill, cut into strips, and reserve.

Heat the same large skillet until very hot and return the vegetables to the pan. Layer the assorted roasted chilies on top and then lay the meat on top of the chiles. Add the lime juice for that famous fajita sizzle and serve immediately with the guacamole and salsa.

1 lb.bulk breakfast sausage
8 eggs
Shredded Cheese
Sliced avocado
Sour Cream
Salsa
4 flour tortillas

Methods:

Fry sausage in a skillet.Drain off fat and pat dry with a paper towel.Break eggs in a bowl and scramble with a fork.Add eggs to skillet with sausage in it.Cook on medium heat until fluffy.Top with cheese.

Heat flour tortillas in microwave on a plate covered with a paper towel.Fill each tortilla with an adequate amount of egg/sausage mixture and garnish with sliced avocado, salsa & sourcream. Serve Hot.

2 beaten eggs
1/3 cup fine dry bred crumbs
1 (2 1/4 ounce) can deviled ham
1/2 teaspoon salt
Dash of pepper
1 pound lean ground beef
1 (22 ounce) can mince pie filling
1/3 cup apple juice or apple cider
1 tablespoon vinegar

Methods:

Combine eggs, bread crumbs, deviled ham, salt and pepper add ground beef and mix well.Shape mixture into 6 dozen tiny meatballs.Place in shallow baking pan.Bake at 375 degrees F for 12 to 14 minutes or until done.Cool remove from pan.Cover and chill.

When ready to serve, combine pie filling, apple juice and vinegar heat until bubbly.Add meatballs and heat through.Serve in chafing dish with picks.Keep warm, adding additional apple juice if mixture becomes too thick.

4 slices dry bread, diced
1/4 cup lemon juice
1 egg
1 small onion, diced
1 teaspoon seasoned salt
1 1/2 pounds ground beef or turkey

Sauce
1 cup tomato juice
1/2 cup chili sauce
1/2 cup packed brown sugar
1 teaspoon ground mustard
1/4 teaspoon ground cloves

Methods:

In a bowl, soak bread in lemon juice for 2 minutes. Add egg, onion and salt stir in beef or turkey.Shape into 1 1/2-inch balls place in a greased 13 x 9-inch baking dish.Bake, uncovered, at 350 degrees F for 25 minutes drain.

Sauce:Combine all ingredients pour over meatballs.Bake 30 minutes longer or until hot and bubbly.

2 pounds ground beef
3/4 cup milk
1/2 cup bread crumbs
1 tablespoon Worcestershire sauce
1 1/2 teaspoons salt
1 teaspoon garlic powder
1/4 teaspoon each nutmeg and ginger
1/8 teaspoon pepper
2 drops hot pepper sauce
2 tablespoons vegetable oil

Brandied Peach Sauce
1 (1 pound 2 ounce) jar peach preserves
3/4 cup light brown sugar
1/2 cup brandy
1/2 cup peach brandy
1/4 teaspoon nutmeg
1 tablespoon cornstarch (optional)

Methods:

Blend beef, milk, crumbs and seasonings in bowl.Shape mixture into 1 1/2 to 2-inch balls.In large skillet brown meatballs.Remove and keep warm. Lower heat and add peach sauce to meat drippings.Simmer 10 minutes.Add meatballs to sauce and coat thoroughly.Cover and simmer 45 to 60 minutes.

Transfer meatballs to chafing dish.If needed blend cornstarch and 1 tablespoon water.Add to sauce and cook stirring until thickened.Pour over meatballs.

1 egg
1/2 cup water
1 pound ground meat
1/2 cup bread crumbs
1/4 teaspoon salt
2 teaspoons horseradish
1 cup finely chopped water chestnuts
2/3 cup marmalade
1 finely minced garlic clove
2 tablespoons soy sauce
2 tablespoons lemon juice
1/3 cup water

Methods:

Beat egg and the 1/2 cup water. Blend in ground meat, crumbs, salt, horseradish and water chestnuts. Roll into balls. Bake at 350 degrees F for 30 minutes.While meatballs are baking, combine remaining ingredients in a saucepan.Heat slowly, stirring often.Put meatballs in a serving dish and cover with sauce.

Meatballs
1 pound lean ground hamburger
1/2 pound ground beef
2 to 3 cloves garlic finely minced or put through press
1/2 cup quick oatmeal
Pepper, to taste

Sauce
1 bottle chili sauce
1 (14 ounce) can jellied cranberry sauce

Methods:

Mix all ingredients well, and shape into small meatballs.Brown the meatballs in a frying pan and drain off the fat as it accumulates.Place meat balls in a roasting pan, then set aside.

Sauce:
Mix chili sauce and cranberry sauce together in a pot, mix together over low heat until melted and pour over meatballs.Bake at 350 degrees F for 1/2 hour.

1 pound ground beef
1 (1 ounce) packet Hidden Valley? Seasoning & Salad Dressing Mix
2 tablespoons butter or margarine
1/2 cup beef broth

Methods:

Combine ground beef and seasoning and salad dressing mix.Shape into meatballs.Melt butter in a skillet brown meatballs on all sides.Add broth cover and simmer for 10 to 15 minutes or until meatballs are cooked through.

Serve warm with wooden picks.

1 (4 to 5 pound) bag precooked meatballs, 1/2 ounce size
1 bottle mesquite smoked barbecue sauce
1 large can chunky pineapple in its own juice

Methods:

Place meatballs in a large pan and heat in a 350 degree F oven until meatballs are completely heated through.Add mesquite sauce and pineapple chunks and continue baking 15 more minutes.Do not drain pineapple chunks.