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Susan's Favorite Recipes , Richland Hills, TX (2026)

06/14/2026

Deviled Egg Salad

Ingredients
- 7 hard-cooked eggs
- 3 tablespoons salad dressing or 3 tablespoons mayonnaise
- 1 tablespoon chopped fresh dill w**d
- 1 garlic clove, minced
- 5 dashes bottled hot pepper sauce
- 1/8 teaspoon salt
- 6 cups boston lettuce, torn or 6 cups bibb lettuce
- 2 cups grape tomatoes, halved or 2 cups cherry tomatoes
- 1 medium sweet red pepper, chopped
- 4 slices crisp cooked bacon, drained, and crumbled
- 3 green onions, sliced
- 1/3 cup olive oil or 1/3 cup salad oil
- 2 tablespoons tarragon vinegar
- 1 tablespoon chopped fresh dill w**d
- 2 teaspoons dijon-style mustard
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon bottled hot pepper sauce

Directions
Step 1: Halve hard-cooked eggs lengthwise and place yolks in a small bowl.
Step 2: Set whites aside.
Step 3: Mash yolks with fork and stir in salad dressing, dill w**d, garlic, hot pepper sauce, and salt.
Step 4: Stuff egg white halves with yolk mixture. Set aside.
Step 5: On a platter arrange lettuce, tomatoes, sweet pepper, bacon, and green onions. Arrange eggs on greens.
Step 6: Drizzle with Dill Vinaigrette.

DILL VINAIGRETTE:
Step 1: In a screw-top jar combine 1/3 cup olive oil or salad oil; 2 tablespoons tarragon vinegar; 1 tablespoon chopped fresh dill w**d; 2 teaspoons Dijon-style mustard; 1 clove garlic, minced; 1/4 teaspoon salt; and1/4 teaspoon bottled hot pepper sauce. Cover and shake well.

06/13/2026

Pati A La Rapure (Rappe Pie)

Ingredients
- 1 (5 lb) chicken
- 3 medium onions, quartered
- 1 medium carrot, sliced
- 1 stalk celery, sliced
- 2 teaspoons salt
- 8 slices bacon
- 15 medium potatoes (about 8 pounds)
- salt and pepper
- 2 medium onions, diced
- 2 carrots, sliced
- 4 ounces butter

Directions
Step 1: In a large stockpot, place chicken, quartered onions, 1 carrot, celery and salt.
Step 2: Add water until ingredients are just covered.
Step 3: Bring to boil.
Step 4: Reduce heat to simmer and skim off any impurities that rise to the surface.
Step 5: Simmer 2½ hours or until meat is tender.
Step 6: When done, remove skin and bones from chicken and cut meat into pieces.
Step 7: Strain stock, discard vegetables and reserve liquid.
Step 8: Preheat oven to 400°F
Step 9: Fry bacon until crisp.
Step 10: Peel potatoes then grate very fine, or purée in a blender.
Step 11: Squeeze 1 cup of potatoes at a time through a clean dish towel to remove liquid.
Step 12: Reserve all liquid.
Step 13: Place drained potatoes in a large bowl. Measure liquid.
Step 14: Measure out an equal amount of chicken stock then discard potato liquid.
Step 15: In a stockpot bring chicken stock to a rolling boil. Gradually stir hot stock into potatoes and mix thoroughly until all lumps are removed. As boiling stock cooks potatoes, they will take on a jelly-like appearance.
Step 16: Season with salt and pepper.
Step 17: Stir vigorously.
Step 18: Cover bottom of a well-greased pan with half of the potato mixture.
Step 19: Arrange pieces of chicken, diced onions, carrots and pats of butter on top, distributing evenly.
Step 20: Cover with the other half of potato mixture and another layer of onions, carrots and butter.
Step 21: Top with strips of bacon to form the crust. Bake 2 hours or until a browned crust forms.
Step 22: Serve piping hot.

06/12/2026

Basic Meatloaf

Ingredients
- 1 1/2 lbs lean ground beef
- 3 slices bread, crumbled or torn in small pieces
- 1 large egg
- 1 cup milk
- 1/4 cup onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon pepper
- 1/4 teaspoon sage
- 1/8 teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
- 1 cup barbecue sauce or 1 cup condensed tomato soup

Directions
Step 1: Heat the oven to 350°F.
Step 2: In large bowl, combine all ingredients together (except the topping) using your hands to mix and combine is the best way.
Step 3: Spread the meat mixture into an ungreased loaf pan, 9 X 5 X 3-inches or shape into a loaf in an ungreased baking pan.
Step 4: Spoon topping choice onto the loaf and bake, uncovered, for 1 to 1 1/4 hours or until done.
Step 5: Drain off the excess fat and allow the loaf to sit about 10 minutes before removing from loaf pan or slicing because it will fall apart.
Step 6: Slice loaf into serving sizes and serve on heated platter.
Step 7: POTATO-TOPPED MEAT LOAF: For four 1/2-inch slices of meat loaf, prepare some instant mashed potatoes, enough for 4 servings, as directed on the package and set aside. Set the oven control at broil/or 550°F. Broil the slices with the tops 3 to 4 inches from the heat for 5 minutes. Spread the potatoes on the slices and sprinkle with shredded Cheddar cheese. Broil until the cheese is melted, about 2 minutes and serve hot.
Step 8: SOUPED-UP MEAT LOAF: For four 1/2-inch slices of meat loaf, mix 1/2 to 1 can of your favorite condensed cream soup, such as cream of mushroom, (10 3/4 oz size) and 1/4 to 1/2 cup of milk in a skillet. Heat to boiling, stirring frequently. Reduce the heat and place the slices in the skilled, turning to coat all sides with the sauce. Cover and simmer until the meat is hot, 10 to 15 minutes and serve.

06/10/2026

Italian Meatball Sandwich Casserole

Ingredients
- ⅓ cup chopped green onions
- ¼ cup Italian seasoned bread crumbs
- 3 tablespoons grated Parmesan cheese
- 1 pound ground beef
- 1 (1 pound) loaf Italian bread, cut into 1-inch cubes
- 1 (8 ounce) package cream cheese, softened
- ½ cup mayonnaise
- 1 teaspoon Italian seasoning
- ¼ teaspoon freshly ground black pepper
- 2 cups shredded mozzarella cheese
- 3 cups spaghetti sauce
- 1 cup water
- 2 cloves garlic, minced

Directions
Step 1: Preheat oven to 400°F (205 degrees C).
Step 2: Mix together onions, bread crumbs, Parmesan cheese and ground beef. Roll into 1 inch diameter balls, and place in a baking pan. Bake for 15 to 20 minutes, or until beef is no longer pink. Reduce the oven temperature to 350°F (175 degrees C).
Step 3: Arrange the bread cubes in a single layer in an ungreased 9x13 inch baking dish. Mix together the cream cheese, mayonnaise, Italian seasoning and black pepper until smooth. Spread this mixture over each bread cube. Sprinkle with 1/2 cup of the grated mozzarella cheese.
Step 4: In a large bowl, mix together spaghetti sauce, water, and garlic. Gently stir in meatballs. Pour over the bread and cheese mixture in the baking pan. Sprinkle the remaining mozzarella cheese evenly over the top.
Step 5: Bake at 350°F (175 degrees C) for 30 minutes, or until heated through.

06/08/2026

Pecan Puffs

Ingredients
- 1/2 cup salted butter, softened
- 2 tablespoons sugar
- 1 teaspoon vanilla
- 3/4 cup finely chopped pecans
- 1 cup cake flour
- 1/4 teaspoon salt (or less)
- powdered sugar, reserved

Directions
Step 1: Preheat oven to 300°F.
Step 2: Put on some Christmas music.
Step 3: Chop pecan in a food processor or by knife.
Step 4: Beat butter until soft with a mixer. Add sugar, vanilla, and pecans. Carefully add flour and blend well.
Step 5: Coat hands with flour. Use a teaspoon scoop or a teaspoon and shape into cherry-size and place on a parchment-lined or greased cookie sheet.
Step 6: Bake at 300°F for 15-20 minutes.
Step 7: (These should be light in color. Do not brown!) While cookies are still quite warm, roll them in confectioner's sugar. When cool, roll in confectioner's sugar again.

06/07/2026

Chicken Encilantrada

Ingredients
- 1 tablespoon vegetable oil
- ¼ cup sliced onion
- 1 cup chopped fresh cilantro
- 1 (7 ounce) can green salsa
- 2 cups cooked, cubed or shredded chicken meat
- ½ cup chicken broth

Directions
Step 1: Heat oil in a medium saucepan over medium heat. Add onion and saute until soft, then stir in cilantro. Add tomatillo sauce (use fresh if desired) and season with salt and pepper to taste. Reduce heat to low and simmer for 3 to 5 minutes.
Step 2: Add cooked chicken and broth , mix all together and heat through (do not over-stir the chicken). Serve hot.

06/06/2026

Broccoli And Provolone Quiche

Ingredients
- 3 cups coarsely chopped broccoli florets (and tender stems)
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, minced (or two)
- crushed red pepper flakes, a pinch
- 1/4 cup minced red onion
- 1/2 teaspoon kosher salt
- fresh ground black pepper
- 3 large eggs
- 1 cup half-and-half
- 1 baked pie shell (9-inch)
- 1 cup grated provolone cheese (moderately sharp)

Directions
Step 1: Preheat oven to 375°; put broccoli in a steamer basket and steam over boiling water until tender, almost 4 minutes; remove the steamer basket from the saucepan; set aside.
Step 2: Combine the oil, garlic, and red pepper flakes in a big skillet; cook, stirring, over med-low heat until the garlic begins to sizzle.
Step 3: Add in the broccoli and cook for 1 minute more.
Step 4: Remove from heat; stir in the onion and sprinkle with the salt and a grinding of pepper.
Step 5: In a big bowl, whisk the eggs until light; stir in the half-and-half.
Step 6: Spoon the broccoli mixture evenly into the pie shell; sprinkle with the cheese and pour in the egg mixture.
Step 7: Bake the quiche until puffed and golden brown, about 35 minutes; (cover pie crust edges to prevent overbrowning).
Step 8: Serve warm or at room temperature, cut into wedges.

06/04/2026

Mini Flourless Espresso Chocolate Cupcakes

Ingredients
- 4 ounces dark chocolate, finely chopped
- 1/2 cup unsalted butter
- 2/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons instant espresso coffee powder
- 3 large eggs
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons confectioners' sugar

Directions
Step 1: Heat oven to 375°F. Coat 2 (12 cup mini muffin tins) with cooking spray.
Step 2: Combine chocolate and butter in a microwave safe glass bowl and microwave for 1 minute on high. Stir until melted.
Step 3: Whisk in sugar, vanilla extract, espresso powder, and eggs until well combined.
Step 4: Sift cocoa over top and whisk until smooth.
Step 5: Divide batter among prepared pans and bake until cakes have risen. Bake 10 minutes.
Step 6: Cool in pans on rack 10 minutes.
Step 7: Carefully remove cakes and cool on rack.
Step 8: Dust with confectioners' sugar. Enjoy!

06/02/2026

Southwest Chicken And Dumplings

Ingredients
- 6 tablespoons butter
- 6 tablespoons flour
- 1/2 cup onion, chopped
- 12 cups chicken broth
- 1 (4 ounce) can diced green chilies, undrained
- 1 (14 ounce) can creamed corn, undrained
- 1 cup salsa
- 2 cups shredded cooked chicken, seasoned with
- southwest seasoning
- 8 ounces processed cheese, cubed
- 10 flour tortillas, cut in strips

Directions
Step 1: Melt butter in the bottom of a large heavy saucepan. Saute onions in butter until tender.
Step 2: Stir in flour and cook to create a light roux.
Step 3: Slowly stir in chicken broth, then add remaining ingredients.
Step 4: The flour tortillas will take a while to start absorbing the liquid and become dumpling-like. Simmer for at least two hours until tortillas become swollen and soft, replacing liquid with water or chicken broth as it evaporates and is soaked up by the tortillas. I usually start mine about 2:00 in the afternoon and let it simmer for several hours until dinner.

05/31/2026

Chickpea And Orzo Soup

Ingredients
- 3 garlic cloves, finely chopped
- 1 large onion, finely chopped
- 2 teaspoons finely chopped fresh rosemary
- 1/4 cup olive oil
- 2 cups canned tomatoes or 2 cups your own frozen tomatoes
- 1 (20 ounce) can chickpeas or 2 cups prepared chickpeas
- 4 cups beef stock
- 2/3 cup orzo pasta
- salt, to taste
- fresh ground pepper
- 1/2 cup chopped fresh parsley
- freshly grated parmesan cheese

Directions
Step 1: In a large saucepan, sauté the garlic, onion and rosemary in oil until the onion is soft, about 5 minutes.
Step 2: Add tomatoes and chickpeas. Cook for 15 minutes.
Step 3: Add beef stock, orzo and salt and pepper. Heat thoroughly and let simmer for twenty minutes before serving, or put in a slow cooker on low for the day.
Step 4: Serve the soup with bowls of chopped parsley and parmesan cheese.

Susan's Favorite Recipes

06/14/2026

06/13/2026

06/12/2026

06/10/2026

06/08/2026

06/07/2026

06/06/2026

06/04/2026

06/02/2026

05/31/2026

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