January Recipes

Johnnie's Cherry Pie Salad

1 can cherry pie filling
1 can eagle brand sweet condensed milk
1 cane pineapple chunks – drained
1 small cook whip
1 cup pecans

Mix together and refrigerate.


Mahi Mahi over Onions and Mushrooms

2 tablespoons olive oil
3 small onions, chopped
4 cloves garlic, minced
5 button mushrooms, sliced
1 1/2 pounds mahi mahi
salt and pepper to taste
1/4 cup white cooking wine
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
2 tablespoons water

In a large skillet, heat olive oil and cook onions, mushrooms and garlic over medium heat until onions are transparent.
Cut the mahi mahi into 3 inch long filets. Place the Mahi Mahi fillets over the onions, mushrooms and garlic. Salt and Pepper the first side of the filets to taste. Add white cooking wine and lemon juice.
Cover and cook 4 to 5 minutes. Turn the filets over and salt and pepper the second side to taste. Cook 4 to 5 minutes or until fish flakes easily.
Remove only the fish to a heated plate and keep warm until sauce is ready.

In the same skillet with all the onions, mushrooms, garlic and cooking wine, raise heat to medium/high. Bring to a boil. Dissolve cornstarch in the 2 tablespoons of water; stir into skillet. Stir the sauce continuously until sauce thickens to desired consistency.
Pour sauce over mahi mahi filets. Serve immediately.

Salsa Chicken Soup

3 1/2 cups Chicken Broth
1/2 cup uncooked regular long-grain white rice
1 can (16 ounces) Pork and Beans
1/2 cup Chunky Salsa
1 cup cubed cooked chicken

Heat the broth in a 2-quart saucepan over medium-high heat to a boil. Stir the rice in the saucepan. Reduce the heat to low. Cover and cook for 20 minutes or until rice is done.
Stir the beans, salsa and chicken in the saucepan and heat through.