REFRIED BEANS

Cinco de Mayo Collection-1 lb Navy beans 1/2 lb salt pork,cubed Boiling water 1 TB shortening 1 clove garlic,minced 2 TB chili powder 1 tsp salt 1/2 grated cheddar cheese 6 green onions,sliced Place beans and salt pork in kettle; add boiling water to cover. Bring to a boil; reduce heat and cook slowly until tender,about 4 hours. Add water,if needed. Drain and reserve liquid. Melt shortening in large skillet. Stir in cooked beans, a spoonful at a time; mashing with potato masher until fairly smooth. Stir in seasonings and enough cooking liquid or water to make a thick mixture. Cook over low heat, stirring occasionally, for about 2 hours (adding liquid if needed). Beans should become a dark rich brown. Serve in large bean pot; sprinkle with grated cheddar cheese and onion slices. Accompany with crisp tortillas. YIELD: 5 cups (Source:Dorothy Dean)

MEXICAN COCONUT PUDDING :)

*Cinco de Mayo Collection-3/4 cup sugar 3 TB cornstarch 1/2 tsp salt 1/2 cup milk,scalded 3 cups shredded coconut 2 eggs 2 TB sherry,(optional) In a saucepan, blend sugar,cornstarch and salt; gradually stir in milk. Add coconut and bring just to a boil. Beat eggs slightly,quickly blend in part of the hot mixture. Stir into remaining milk mixture. Bake at 350 degrees for 30 min until top is lightly browned. NOTE: Mixture can come out quite thick,if this happens take cooked dough and shape into balls-comes out like coconut candy. YIELD: 8 sweet servings. (Source: Dorothy Dean)

LUCILLE'S ENCHILADA PIE :)

*Cinco de Mayo collection- 1 1/2 lbs ground beef 1 lg. onion,chopped 1/2 cup celery, chopped 1/4 cup green pepper,chopped 1/2 tsp salt 1 1/2 TB chili powder 1 (15-oz) can tomato sauce 10 tortillas,buttered 1 can ripe olives,chopped 2 cups grated cheddar cheese Brown beef, onions,celery and peppers. Add seasoning and sauce. In greased casserole alternate layers of tortillas and sauce ,olives and cheese. Cover and bake at 350 degrees for 30 min. (Source: The Klinkhammer Family Cookbook)

CINCO DE MAYO RECIPES ARE HERE!!!

THE KENTUCKY HOT BROWN

L*Derby Collection-4 oz butter 4 oz all-purpose flour 32 oz heavy cream 1 cup Pecorino Romano cheese, plus 2 TB for garnish Salt and black pepper, to taste 28 oz sliced roasted Turkey breast 4 slices Texas Toast, crust trimmed and toasted 8 slices crispy Bacon 4 Roma tomatoes,sliced Paprika Fresh parsley,chopped In a 2-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick Roux. Continue to cook Roux for 2 min. over med-low heat, stirring frequently. Whisk heavy cream into the Roux and cook over medium heat until the cream begins to simmer, about 2-3 min. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add salt and pepper to taste. *For each Hot Brown, place one slice of toast in an oven-safe dish large enough to hold the toast and cover with 7 oz of Turkey. Take the sliced Roma tomatoes and place them alongside the base of Turkey and toast. Next, pour 1/4 of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place entire dish into oven on broiler setting until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy Bacon on top,  sprinkle with paprika and parsley, and serve immediately. Yield: 4 servings (Source: Timothy Grayson-Spokesman-Review)  Variation: The Hot Brown burger- Make 1/4 lb lean ground beef patties and proceed to cook them by adding  Worcestershire sauce to the patties for additional flavor. Grill hamburger buns and place Mornay sauce on hamburger bun, add Roma tomatoes and Bacon to Burger and additional Mornay sauce for desired flavor. YUM!!! (Source: The Food Network)

Chef Tim's Spicy Oven Fried Chicken

*Derby collection- 2 lbs chicken pieces 2 TB salt 1 TB freshly ground pepper 1 quart buttermilk 1 TB Tabasco sauce 2 cups finely crushed cornflakes 1 teaspoon Cajun seasoning 1 teaspoon dried parsley flakes 4 TB melted butter *Place chicken in glass bowl and cover with 1 TB salt, buttermilk and Tabasco sauce and refrigerate overnight. The next day, place in colander and drain, then coat with corn flake crumbs mixed with Cajun seasoning,pepper, remaining salt and parsley flakes. Preheat oven to 350 degrees. Line a 9-by-13-inch baking dish with foil and spray with nonstick cooking spray. Place coated chicken in the prepared baking dish. Drizzle with melted butter and bake for 1 hour,or until the internal meat registers 165 degrees on an instant-read thermometer.YIELD: 6 servings (Source: Timothy Grayson-Spokesman Review)

Church Picnic Deviled Eggs

*Derby collection-6 eggs. hard cooked and peeled 1/4 cup mayonnaise 1 teaspoon yellow mustard 1 TB sweet pickle relish 3/4 teaspoon white wine vinegar or dill pickle juice 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 2 TB finely chopped sun-dried tomatoes (optional) smoked paprika 4 pieces of crisped cooked apple wood smoked Bacon (optional) Cut eggs in half. Arrange egg whites cut side up on a serving plate and put the yolks in a small mixing bowl.Mash yolks with fork then stir in mayonaise, mustard, relish and vinegar. Season with salt and black pepper. You can add sun-dried tomatoes if desired for a more upscale look. Mash and stir all ingredients together well. Spoon or pipe with a pastry bag and tip a little bit of the mixture into each egg white half, dividing mixture as evenly as possible between the eggs. Sprinkle eggs with smoked paprika.Another option is to top with a small piece of crispy cooked Bacon. Serve immediately or refrigerate until ready to serve. YIELD: 6 servings,2 each (Source: Spokesman Review)