December 31, 2004
Diet Soda Cake
1 box cake mix any flavor
1 can diet soda any flavor
Mix the dry cake mix with 10-12 oz of diet soda (do not use the egg or oil listed on the box)
Spray a 9x12 cake pan (or cupcake tin) with non-stick spray and bake according to the package directions.
I usually tend to use diet sprite with white or light cake mixes and diet coke with the chocolate cake mixes. Diet sprite and spice cake is the bomb!
12 ounces of soda tends to make the cake very moist and 10 ounces is a little dryer.
I like to use lowfat cool whip as a topping with fresh fruit.
This is a Weight Watcher's recipe. It makes 12 servings @ 1 point each.
Posted by at 03:13 AM | Comments (0)
December 30, 2004
Fabulous Garlic Bread - Popular!
Fabulous Garlic Bread submitted by Carol
Round loaf of brown 'n serve french bread, cut diagonally into diamond like slices
or
Long loaf of brown 'n serve french bread sliced
Following the slicing, place bread on tinfoil to help package it and keep it together while you add the garlic butter
Parsley Garlic Butter
In a small glass mixer bowl place 1 cup butter. Microwave at low 1/2 to 3/4 minute until softened
Add 1/2 cup minced parsley (either fresh or dried)
2 to 5 cloves minced garlic
2 teaspoons lemon juice
1 teaspoon dry mustard
Whip with electric mixer at high speed until fluffy
Spread between all slices of bread, every which way.
Bake as directed on brown 'n serve package.
Posted by at 08:47 PM | Comments (1)
December 29, 2004
Additional Recipe Sites
Inn Recipes - This is a site where you will find those romantic meals served at your favorite Inns.
Just Recipes - Talk about categories, this site has many sub-sites like, Just Chocolate Recipes, Just Seafood Recipes, Just Crockpot Recipes, Just Veggie Recipes, Just Berry Recipes, Just Fruit Recipes, Just Dutch Oven Recipes, Just Game Recipes, Just Kids Recipes and the list goes on
InnKeeper Recipes and Cookbooks - Another site featuring recipes from Bed and Breakfasts from around the country.
Recipe Archive - Chef2Chef - 280,000+ recipes in this archive, wow! The site also features sections like 10, 15, 20, 30 minute recipes, there are archives by chef, international sections, and even recipes in 19 different languages.
Bar-None Drink Recipes - Well, what can I say? ;) 7,000+ cocktail recipes.
Diabetic Recipes - Over 800 diabetic and heart smart recipes
Back of the Box Brand Name Recipes - All the recipes you would find on the back of a box.
Holiday Family Fun - Recipes for all the holidays. Spider Pops anyone?
Betty Crocker - They say it all "The home of great ideas".
Meals for You - Find meals quickly based on your dietary needs and tastes.
Cafe Creosote - Another huge index of recipes and helpful hints.
Mom-2-Mom Recipe-of-the-Week - Some yummy looking recipes here. There is also information on health, crafts, pets, fix-it projects, and teens.
Cooking with Kids - Not only does this site have fabulous recipes for kids, it also contains art projects, geography information, history, home school help, and general educational information.
Links4Recipes.com - A very large, indexed site of recipes. Check it out!
Recipe Archive - A HUGE archive of recipes, sorted by the main ingredient, cuisine, categories, desserts, meats, snacks, beverages, special diets, seasonal and more. HUGE
If all these sites haven't been enough for you, head over to About.com's Food and Drink section and I'll see you in a few weeks. :)
I know that a lot of you are into making various crafts. My web site pick of the week is the Crafters Community. It's an amazing site! There are message boards, chat groups, projects, tips, recipes, book reviews and various other resources!
The Vegan Kitchen - Lots of good vegan recipes. Hummus, tomato sauce, cheesecake, puddings, muffins, cookies, pizza, risotto, garlic bread and more.
Posted by at 09:54 PM | Comments (0)
Recipe Sites
Favorite Recipe Sites
Food TV - As seen on television. All of your favorite television chefs, view their recipe archives online. Recipes, cookbook reviews, forums, entertainment ideas, wine selections, contests and events.
Cooking Light - Cooking Lights magazine online. This is a great site for people who are watching their calorie and fat intake. You can diet using this site without feeling deprived. Recipes, champagne guide, newsletters, cooking classes and more.
Barbeque Recipes - We all love a BBQ. This site has a variety of BBQ recipes. Here is a sampling: Tandoori Chicken, Curried Lamb Kabobs, Jerk Chicken, Wings of Death, and Beef Briskit. The site also has some interesting side dishes. Visit their main page to see all of the recipe categories.
All Recipes - The site features recipes from name brand products like Betty Crocker, Toll House, Carnation, Hershey's, Keebler, Kraft and more. There are also coupons, newsletters, meal of the day menus, cooking basics, and cookbooks. Check out their Christmas, Bread, Vegetarian, Barbeque, Kids, and Cookie
recipes.
CookMicro - Don't have time to prepare traditional meals in the oven. Check this site for fast and easy microwave meals.
Top Secret Recipes on the Web - This site features "clones of America's favorite brand name foods". Clone recipes from restaurants such as Applebee's, Boston Market, Burger King, Chevy's, Chilli's, Hard Rock Cafe, Outback, Red Lobster, Starbucks, Taco Bell, T.G.I.Firdays, Tony Roma's and Wendy's to name a few. Want to learn how to make Girl Scout Thin Mints? There is a recipe at the site! Be sure to check out the Urban Legends of Food.
Epicurious - Over 13,000 recipes. What more can I say? Epicurious also houses Gourmet and Bon Appetit.
RecipeLand - Almost 50,000 recipes available 24/7. Register for free and you can store your favorite recipes on their web server for easy access.
Recipe Source - This is the new home of U.C. Berkeley's Soar recipe database. It is huge! One of the really nice features of this site is that you can browse it by region or by type of food. Did I mention that this site was huge? Over 70,000 recipes.
CopyKat.com - Another site that features "copies" of popular restaurant dishes. The nice thing about this site is that you can browse by category: Appetizers, breads, candies, fish, pasta, salad dressings, etc. Try the Rock Bottom Brewery Asiago Cheese Dip, sounds yummy to me! There is even a message board where you can request recipes. There is also a section called You've Gotta Try This, with their favorite recipe picks.
Meals.com - Over 10,000 recipes and you can also create a planning center that contains grocery lists, a recipe box and meal plans.
Tasty Crockpot Recipes - Been waiting to try out that Crockpot that yougot last Christmas? This site has tons of Crockpot recipes. Just throw all your ingredients in the pot before you leave for work, turn it on and by the time you come home you have a great home cooked meal! Be sure to check out Tasty Soup Recipes, nothing better on a stormy winter day!
Recipe Exchange - A site where you can exchange your favorite recipes with others on the web. This site is a part of parenthood.com's web site. It's a very active recipe exchange!
Posted by at 09:40 PM | Comments (0)
Healthy Recipe Site
The Vegan Kitchen - Lots of good vegan recipes. Hummus, tomato sauce, cheesecake, puddings, muffins, cookies, pizza, risotto, garlic bread and more.
Posted by at 09:36 PM | Comments (0)
Pigs 'n' Blankets
Pigs 'n' Blankets (German Version) Submitted by AKathy
My Great Grandmother's recipe for Pigs in the Blanket.
1 pound hamburger
1 cup long grain rice, raw (not instant)
2 TBSP. finely minced onion
1 tsp. salt
1/2 tsp. pepper
1 medium head cabbage
4 cups tomato juice
1/2 cup ketchup
4 TBSP. Worchestershire sauce
* Cut core out of cabbage and place in large pot with a couple inches of water. Cover and steam. Remove cabbage leaves as they become soft and pliable. In the meantime, mix tomato juice, ketchup and Worchestershire sauce. Then mix one cup of this sauce with hamburger, rice, onion, salt and pepper. Take 1/2 to 3/4 cup of hamburger mixture and wrap with a cabbage leave. Place in greased casserole, seam side down. Repeat till all hamburger mixture is used. Put extra cabbage leaves on top of cabbage rolls. Pour rest of sauce over and cover and bake at 300 degrees for 3-4 hours. If it appears dry while baking, add tomato juice. My Great-Grandmother made this every Sunday for a side dish with whatever she was making for dinner. We use it as a main dish and just serve bread and maybe a fruit salad with it. My Husband, who is not German calls these "those big meatballs" This is one of those family favorites that Allison always requests when I go to Texas to visit her. Hope you like it!
Posted by at 09:30 PM | Comments (0)
Chili Con Queso
Chili Con Queso submitted by Betty
1 cup American cheese
1/2 cup cheddar cheese
1/4 cup evaporated milk
1 fresh tomato, medium size, peeled, finely chopped
1 or more green chile, chopped
1/8 teaspoon garlic powder
Melt cheese together over very low fire. After cheese melts add cream, stirring constantly. Add chopped tomato, chopped green chile and garlic powder. Stir to blend all flavors. Add more cream if desired. Serve warm with tostadas or potato chips.
Posted by at 09:29 PM | Comments (0)
Chile Caribe
Chile Caribe submitted by Betty
Fresh green chile
Garlic and salt to taste
Wash chile. Place in hot skillet and roast until peeling is loose and can be easily peeled off. After roasted, sprinkle with cold water. Place wet cloth over it and let set for about 20 minutes. Peel chile, remove stems and chop. Add garlic and salt.
Posted by at 09:28 PM | Comments (0)
Carne Adovada
Carne Adovada submitted by Betty
2 lbs. pork or beef steak cut in strips
3 cups chile caribe (recipe on site - ethnic section)
2 cloves chopped garlic
Salt and oregano to taste
Marinate meat in chile caribe sauce overnight. Bake or fry until well done. Baste with chile sauce while cooking.
Posted by at 09:27 PM | Comments (0)
Chile Con Carne
Chile Con Carne submitted by Betty
1 medium size round steak cut in cubes
2 or 3 tablespoons ground red chile
1/2 tablespoon flour
Fry in oil until tender. Add flour and let brown slightly. Add chile powder and enough water to stir, not too thick. Add salt and garlic and let simmer for about 30-45 minutes. Do not use flour if chile caribe is substituted for chile powder.
Posted by at 09:25 PM | Comments (0)
Chile Verde Con Carne
Chile Verde Con Carne submitted by Betty
1 medium size round steak
1 can tomatoes
Green chile, chopped
Onions, chopped
Fry steak in oil. Add onion while frying. After cooked, add tomatoes and let simmer for about 15 minutes. Add chopped green chile and let simmer for about 5 minutes. Serve with pinto beans.
Posted by at 09:24 PM | Comments (0)
Posole
Posole submitted by Betty
1 1/2 lbs. pork cut in 1-inch cubes
1 1/2 lbs. beef cut in 1-inch cubes
2 lbs. corn for posole
1 small sliced onion
2 chopped cloves of garlic
Boil meat (could add pig's fet) until tender. Boil posole corn separate until it bursts. Do not overcook. Boil onion and garlic with meats. After cooked, mix meats with posole corn and simmer for about half hour. Do not boil. May add chile pods to boiling hominy. Extra delicious when served with chile caribe sauce.
Posted by at 09:24 PM | Comments (0)
Guacamole
Guacamole submitted by Betty
2 soft avacados, coarsely mashed
1 fresh tomato, coarsely mashed or cubed
2 roasted, peeled green chile, chopped
1/2 small onion chopped
1 clove of garlic, chopped
Mix, add salt to taste. Serve in dip dish with tostadas or potato chips. Lemon poured over slightly to keep from getting dark.
Posted by at 09:23 PM | Comments (0)
Roasted Chile for Verde
Roasted Chile for Verde submitted by Betty
Fresh green chile
Garlic and salt to taste
Wash chile. Place in hot skillet and roast until peeling is loose and can be easily peeled off. After roasted, sprinkle with cold water. Place wet cloth over it and let set for about 20 minutes. Peel chile, remove stems and chip. Add garlic and salt.
Posted by at 09:23 PM | Comments (0)
Chili Relleno
Chili Relleno Casserole Submitted by Ginney
1 can Ortega chili's
Monterey jack cheese
Eggs [beaten]
Favorite salsa [I make my own]
Spray a casserole dish with pam and set aside.
Drain chili's and layer in dish. Have the cheese cut into strips and stuff each chili. Beat eggs [for a 9x13 inch dish, I used a large can of Ortega chili's and about 10 eggs]. Pour beaten eggs over stuffed chili's and bake in a 350 degree oven for approximately 30 minutes or until eggs set. Remove from oven, cut into squares and spread your favorite salsa on top.
Salsa
1 can whole or chopped tomatoes
1 small onion
2 stalks celery
Whole fresh chili's [depending on how hot you like your salsa]
salt & garlic powder to taste
Put everything into a blender [should be a little chunky]. If you would like it a little thicker add lettuce and blend again
Posted by at 09:22 PM | Comments (0)
Sopaipillas
Sopaipillas submitted by Betty
3 cups flour (for about 30 spaipillas)
1 well beaten egg
1 teaspoon salt
3 tablespoons shortenning
3 teaspoons baking powder or you may substitute package of dry yeast.
Sift dry ingredients into bowl. Cut in shortening. Make a wall in center of flour mixture. Add half cup warm water (containing yeast if used) and well beaten egg. Knead until smooth. Let stand for 15 minutes. Break off into pieces and submerge in deep, hot fat, 400 to 425 degrees.
Posted by at 09:22 PM | Comments (0)
Capirotada
Capirotada submitted by Betty
10 slices white bread, toasted
1/2 lb. longhorn cheese
1 cup raisins
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon vanilla (or half cup rum or brandy)
Brown suar in skillet until brittle. Then add enough water to make thin syrup. Remove from stove and add to bread in low oblong pan. Half cup rum or brandy or the 1/2 teaspoon vanilla should be added to the syrup. Add sliced cheese, raisins and sprinkle cinnamon. Let soak for about 30 minutes in oven at low temperature. Serve with cream.
Posted by at 09:21 PM | Comments (0)
Natillas
Natillas submitted by Betty
1/2 c cup wtaer flour
2 eggs
1 teaspoon cinnamon
1 teaspoon vanilla
1 quart fresh milk
1 cup sugar
1 teaspoon nutmeg
Warm milk in large saucepan until it gets to a bioling point. But do not boil. To milk add a mixture of egg yolk, flour, sugar and cinnamon mixed with about 1/2 cup of cold milk. Let boil until thickened. Remove from stove and add vanilla and sprinkle nutmeg. After boiling add whites of heavily beaten eggs. Serve warm or cold.
Posted by at 09:21 PM | Comments (0)
Rob & Robin's Chili
Rob & Robin's Chili Submitted by: Robin
3 lbs Ground Beef
1 can (14.5 oz) Kidney Beans (drained)
1 Onion - chopped
1 each - Yellow, Red, & Green Bell Pepper
2 cans (14.5 oz) Diced Tomatos
2 cans (8 oz) Tomato Sauce
1 Carrot - grated
2 Jalepeno Peppers seeded and chopped(add more if you like more heat or substitute with Habanero)
2 Anaheim Peppers seeded and chopped
1 tsp salt
4 tsp Worcestershire sauce
1 tsp Cumin
1 can diced Green Chilis
2 cloves Garlic, minced
1 cup Brown Sugar
Fresh Ground Black Pepper
1 Bay Leaf
Brown Ground Beef, season with salt and pepper. Prep all ingredients and add to Crock Pot. Cook on low for six hours. This tends to be a sweeter chili. Add more peppers if you like more heat. You can also use less beef and add more kidney beans if you prefer.
Posted by at 09:20 PM | Comments (0)
Vegetable Grill
Vegetable Grill Submitted by AKathy
3 slices bacon, cooked, drained and crumbled
2 large potatoes
2 medium carrots, shredded
1/4 cup green onions
salt and pepper to taste
1/4 cup butter
4 ounces swiss cheese
*Peel and thinly slice potatoes. Arrange on two pieces of heavy duty foil that has been sprayed with non-stick cooking spray. Add carrots and green onions. Season with salt and pepper. Dot with butter. Fold foil loosely around vegetables and crimp edges to seal. Grill about 45 minutes, turning several times. Open packages and sprinkle with bacon and swiss cheese. Return to grill and cook till cheese melts.
Posted by at 09:18 PM | Comments (0)
Zucchini Cookies
Zucchini Cookies Submitted by Vogkat
1 Cup Butter
2 Cups Sugar
2 Eggs
2 Cups grated Zucchini
2 Tsp. Vanilla
2 Tsp. Salt
2 Tsp. Baking Soda
2 Tsp. Cinnamon
2 Tsp. Baking Powder
4 Cups Flour
1/2 Cup chopped walnuts
1 large package Chocolate Chips
Cream butter & sugar. Add eggs and Zucchini. Add rest of ingredients. Spoon onto cookie sheet. Bake at 370 for 8-10 minutes. I always pat them with spatula when they get firm on top (about 5 minutes in oven) to flatten. Makes 3-4 dozen.
These are moist and excellent and the best way to use up that bounty of Zucchini from the garden!
Posted by at 09:18 PM | Comments (0)
Xmas Cake
Xmas Cake Submitted by Sheila
Just in time for next Xmas!!!
Make a Vanilla Cake Mix according to package instructions in a 9x13 pan.
While it's baking:
Mix one pkg. cherry (or other 'red') jello with 3/4 cups boiling water till disolved, add 1/2 cup cold water and set aside.
Do the same with one pkg. Lime flavor jello.
When cake is done, poke holes with a chopstick, about 3/4 of the way thru. (about every 1 to 1 and 1/2 inches apart)
For the next step I used a baby medicine syringe ( hmmm wonder where I got that !)
Using one flavor at a time, squirt jello into alternating holes until each is used up.( Don't worry about the 'holy' look....they disappear!
Cover and place in refrigerator for a couple of hours.
Frost with prepackaged Whipped Cream Cheese Frosting.
I reserved a bit, tinted some red and some green and used it to pipe "poinsettias in the corners.
Cover and store in fridge until ready to serve.
This was so easy and so pretty and so Good!
Slices have red and green vertical ribbons of chosen flavors.
Idea ***** use Red and Blue colored jello for 4th of July!!
Posted by at 09:17 PM | Comments (0)
Orange Dream Jello
Orange Dream Jello Submitted by Sheila
1 4 serving size pkg orange jello
1 cup boiling water
mix just till disolved in a 4 cup measuring cup and add
1 pint orange sherbet
stir till disolved. should have a total of two cups of orange mixture, if not add an ice cube or two.
pour into serving dishes and chill till firm.
If you can tolerate pineapple, you can take one small can of crushed, drained really well (use the liquid as part of the 1 cup of water). Stir the pineapple in before putting into dishes.
Posted by at 09:17 PM | Comments (0)
German Chocolate Bars
German Chocolate Bars Submitted by Vogkat
3/4 Cup margarine melted
1 package French Vanilla cake mix
1 Egg
2-1/2 Cups quick oats
1 can Coconut Pecan frosting
1 large package Chocolate Chips
1/2 Cup chopped pecans
Heat oven to 350. Grease 15X10" baking dish. Put melted butter into a bowl add cake mix and blend well. Add egg. Stir in oats. Press 2/3 of this onto bottom of pan. Spread can of frosting over this as evenly as possible. Sprinkle with chocolate chips and pecans. Crumble remaining cake batter over top. Bake 25-30 minutes or until top is brown. Cool and cut into bars.
Don't use a cookie sheet for these or it will spill over onto your oven -- what a mess! (I use my lasagna pan)
Posted by at 09:16 PM | Comments (0)
Monkey Bread
Monkey Bread Submitted by Vogkat
1 - 4 pack of Pillsbury biscuits
4 Tablespoons cinnamon
1/2 Cup margarine
1 Cup sugar
Butter a bundt cake pan. Mix together the sugar and cinnamon, set aside. Melt butter, set aside. Separate biscuits, cut each into quarters. Roll each section in the sugar/cinnamon and put into the bundt pan. Sprinkle the remaining sugar/cinnamon on top. Pour the melted margarine evenly around the bread. Bake 25 minutes at 350. When done, flip pan over onto plate. Best warm with coffee
Posted by at 09:15 PM | Comments (0)
Irish Cranberry Bread
Irish Cranberry Bread Submitted by Kit
I've found that even people who swear that they HATE cranberry bread just Love this one! A friend of mine who is now in her late 70's father brought this recipe over from Ireland when he was just a very young boy!
This makes 3 regular loaves or 4 smaller ones.. But be forewarned ALL of the dry ingredients MUST be sifted with a very fine sifter, if not the bread comes out like a brick!
Keep Cranberries Frozen till you are ready to chop them either in a blender or a food processor which is MUCH easier!
Ingredients:
3 cups flour
4 cups sugar
4 tsp. Baking Powder
1 tsp. Baking Soda
2 tsp. Salt
1 & 1/2 cups Orange Juice
1/2 cup salad oil (any type except Olive Oil)
4 large eggs
1 lb finely chopped cranberries (I use one bag of cranberries which is I think 10 oz's)
Sift Flour, add all other dry ingredients then sift all of this one more time (if you don't sift well your bread will be heavy as bricks & just as hard!)
In small bowl mix orange juice, salad oil & eggs and beat together. Pour over dry ingredients & stir just until moistened. Lightly fold in chopped cranberries. If you like cranberry bread with nuts, feel free to add them when you add the cranberries.
Grease pans VERY WELL with either butter or margarine, avoid Pam sprays & those like it cause the butter or margarine make a nice outside crust that the sprays do not.
To make sure that the breads cook evenly, after you put the batter into the pans, take a spatula & starting from the center press the batter up the sides of the pan all around so that the center appears slightly lower than the middle.
Bake in 350 degree preheated oven about 1 hour until crust is golden brown & toothpick when inserted comes out clean.
These Freeze great in Aluminum foil!!
Posted by at 09:15 PM | Comments (0)
Snow Food
Snow Food Submitted by Kit
1 tablespoon vegetable margarine or butter 1 cup maple syrup
1/2 teaspoon salt
1/2 cup broken pecans
8 cups popped popcorn
Cooking spray
Lightly spray a large shallow pan and spread with popcorn and pecans.
In a medium saucepan, combine butter, syrup, and salt. Cook over medium high heat, stirring frequently, until mixture reaches 260° (the hard-ball stage) on a candy thermometer.
Pour hot syrup in a thin stream over popcorn and nuts, and toss gently to coat. When cool, break into pieces. Makes 8 cups
Posted by at 09:12 PM | Comments (0)
Corn Bread
Corn Bread Submitted by Razzle
A friend of my Mom's asked a waitperson at a Marie Calendar's Restaurant in
California what the recipe was for their famous (and very delicious) corn
bread was. The waitperson didn't know it was a secret, so she gave it to
our friend. Here is what she said:
2 boxes Jiffy brand corn muffin mix
1 box Betty Crocker brand yellow cake mix
They apparently follow the instructions on the boxes, just combined together
in the same mixing bowl.
Posted by at 09:11 PM | Comments (0)
Cranberry Cake With Hot Butter Sauce
Cranberry Cake With Hot Butter Sauce Submitted by AKathy
2 TBSP. butter (no sustitutes)
1 cup sugar
1 tsp. vanilla
1-7/8 cups flour
3 tsp. baking powder
1/2 tsp. salt
1 cup milk
2 cups whole, raw cranberries
* Cream butter and sugar together thoroughly. Beat in vanilla. Sift flour, baking powder and salt together and add to creamed mixture alternating with the milk. Fold in cranberries. Pour into greased and floured 9X9 inch pan. Bake at 400 degrees for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool, cut into squares and serve with hot butter sauce. Yes, there are NO eggs in this recipe.
Hot Butter Sauce
1/2 cup butter (no sustitutes)
1 cup sugar
1/2 cup heavy whipping cream
Melt butter in saucepan. Blend in sugar. Stir in cream and simmer 3-4 minutes, stirring occasionally. (This keeps very well in the frig and I just heat it through before using it.)
Posted by at 09:10 PM | Comments (0)
Chocolate Ice Cream Fantasy
Chocolate Ice Cream Fantasy Submitted by AKathy
24 crushed oreos
1/3 cup melted butter
1/2 gallon chocolate ice cream, softened
2 TBSP. butter
3 oz. unsweetened chocolate
1 cup sugar
dash salt
12 oz. evaporated milk
1/2 tsp. vanilla
1-1/2 cup heavy cream, whipped
1-1/2 oz. Kahlua
powdered sugar to taste
1/2 cup chopped nuts
* Combine cookie crumbs and melted butter. Press into buttered 9X13 pan. Refrigerate. When chilled, spoon on softened ice cream and freeze. Melt chocolate and butter. Add sugar, salt and evaporated milk. Bring to boil stirring until thickened. Remove from heat and add vanilla. Chill. When chilled, spread on top of ice cream layer. Freeze. Whip cream. Add Kahlua and powdered sugar to taste. Spread over chocolate layer and sprinkle with nuts. Freeze until ready to serve. (You could pack this is a cooler with ice for transporting)
Posted by at 09:10 PM | Comments (0)
French Coconut Cream Bars
French Coconut Cream Bars Submitted by AKathy
2 cups flour
2 cups sugar
1 tsp. soda
1 cup butter (no sustitutes)
1 cup water
1/4 cup cocoa
1/2 cup buttermilk
2 beaten eggs
1 tsp. vanilla
*Mix flour, sugar and soda. Put aside. In saucepan, mix butter, water and cocoa. Bring to boil. Pour over flour mixture and mix well. Add buttermilk, eggs and vanilla. Beat till smooth. Pour into greased and floured 10X15 jelly roll pan or two 9X13 pans. Bake at 375 degrees for 15-20 minutes. Cool completely.
Filling:
4 cups powdered sugar
1/4 cup milk
1 cup softened butter (no substitutes)
1 TBSP. coconut flavoring
*Beat with mixer till fluffy. Spread over cooled bars. Put in frig to set.
Glaze:
1 cup butter (no sustitutes)
12 ounces milk chocolate chips
2 tsp. vanilla
*Melt butter and chips. Add vanilla and spread over bars. Return to frig and chill thoroughly before cutting into squares. (these freeze beautifully in an air tight container seperated with sheets of wax paper.) Store in frig.
Posted by at 09:05 PM | Comments (0)
Hot Fudge Sundae Cake
Hot Fudge Sundae Cake Submitted by AKathy
1 cup flour
3/4 cup sugar
2 TBSP. cocoa
2 tsp. baking powder
1/4 tsp. salt
*Mix well.
Blend in:
1/2 cup milk
2 TBSP. oil
*Pour into ungreased 8 inch square pan.
Mix:
1 cup brown sugar
1/4 cup cocoa *Sprinkle over cake batter. Pour 1-3/4 cups hot water over top. Bake at 350 degrees for 45 minutes. Serve warm with ice cream or whipped cream. (This cake makes a hot fudge sauce on the bottom when it's baked. We place a piece of cake on a serving plate and then scoop ice cream on top and spoon the hot fudge sauce on top of the ice cream. WE really LOVE Dairy Queen soft serve with it. It's a quick, easy cake to make and can be whipped up and baked while making dinner.)
Posted by at 09:05 PM | Comments (0)
Green and Red Enchiladas
Green and Red Enchiladas Submitted by AKathy
Green Enchiladas
1/2 cup cooking oil
1 can cream of chicken soup
Shredded muenster cheese
1/2 container Albuerqueque green chilies, hot or mild
1/2 bunch cilantro, chopped
1 large onion, chopped
2 cloves garlic, chopped
1/2 tsp. cumin
salt to taste
* Fry corn tortillas in oil till soft, not hard. Set aside. Shred cheese and mixwith chopped onion in bowl.
Green Sauce
Saute onion, chopped garlic and chilies, cilantro for 5 minutes. Add can of soup, and can of water. Stir and cook for 5-6 minutes.
Stuff soft, fried tortilla with cheese and onions. Roll and place in a baking dish. Pour sauce over on top. Microwave for 4-5 minutes. Do not overheat. Heat until cheese melts on top. Add sauce and cheese on top and serve.
Red Enchiladas
1/2 cup cooking oil
12 corn tortillas
1 container Red Las Cruces Chili Sauce
Shredded Muenster cheese
1 large onion, chopped
1/2 tsp. cumin
garlic salt
salt to taste
Fry corn tortillas in cooking oil until soft, not hard. Set aside. Shred or grate cheese and mix with chopped onion in bowl.
Red Sauce
Heat red sauce on stove. Add cumin, garlic salt and salt to taste. Simmer. Set aside. Stuff tortillas with grated cheese and onions. Roll and place in baking dish. Pour sauce on top. Top with cheese and onions. Microwave for 4-5 minutes until cheese melts. Add more sauce and cheese. Serve.
If you try them, Rob, let me know how you liked them, OK?? They certainly sound easy enough and could be done up to the microwaving part and that could be done when you get to where you're going so that they'll be fresh!!
Posted by at 08:28 PM | Comments (0)
Turkey Tetrazzini
Turkey Tetrazzini Submitted by: Robin
This is one of my favorite ways to use leftover turkey after the holidays. It's also good with chicken.
2 tbs. vegetable oil
1 shallot, chopped
1 garlic clove, minced
3 tbs. chopped parsley
2 bay leaves
Grated lemon zest
1 lb. pasta (I prefer thinner pasta like Cappelini)
3 Cups turkey cut into bitesize pieces
4 tbs. butter
1/4 cup flour
3 tbs. onion minced
1/2 lb. fresh mushrooms, sliced
2 1/2 cups chicken broth
1 1/2 cup half & half
1 1/2 cup dry white wine (I like Madeira)
1 tsp. salt
1 tsp. pepper
1 tsp. celery salt
1/2 cups shredded parmesan cheese
1/2 cups sliced almonds
1/2 cup bread crumbs
1 egg (optional)
1 cup shredded cheddar cheese (optional)
Sauté shallot and garlic in oil over medium heat for a couple of minutes. Add the mushrooms and all the herbs and continue to sauté for approximately five minutes. Season with salt and pepper. Add lemon zest and set aside for a few minutes.
Cook pasta until tender.
Warm chicken broth. Melt butter and stir in flour to make a roux (be sure to stir it constantly, don't take your eyes off it! Trust me!) Add warm chicken broth to roux and continue to stir for about five minutes until the sauce thickens. Add milk, mushroom mixture and turkey (you can also add an egg for binding). Cook till heated.
Pour mixture over pasta in a 9 x 13" baking pan and mix together. I also like to mix in a little cheddar cheese at this point. Sprinkle the top of the casserole with parmesan cheese, bread crumbs and slivered almonds. Bake in 350 degree over for 20-30 minutes until a crust has form and it starts to bubble.
Posted by at 08:23 PM | Comments (0)
December 28, 2004
Turtle Pretzels
Turtle Pretzels Submitted by AKathy
14 oz. bag caramels
1 TBSP. water
1 pkg. pretzel rods
11.5 oz. bag milk chocolate chips
2 tsp. shortening
1 1/2 cups chopped pecans
* Melt caramels and water in heavy saucepan over low heat, stirring constantly. Dip half of pretzel in this and lay on greased piece of foil to cool and set. Repeat till all caramel is used. Allow to thoroughly cool. Melt chocolate chips and shortening in heavy saucepan over low heat, stirring constantly. Dip caramel coated pretzel in chocolate and then sprinkle with pecans. Place on greased foil to cool and set. Makes approx. 30 pretzels.
Posted by at 09:09 PM | Comments (0)
Chocolate Ice Cream Ecstasy
Chocolate Ice Cream Ecstasy Submitted by AKathy
24 crushed Oreos
1/3 cup melted butter
1/2 gallon Chocolate ice cream (softened)
2 tbs. butter
3 oz. unsweetened chocolate
1 cup sugar
dash salt
12 oz. evaporated milk
1/2 tsp. vanilla
1 1/2 cup heavy cream, whipped
1 1/2 oz. Kahlua (or chocolate flavoring)
powdered sugar to taste
1/2 cup chopped nuts
*Combine cookie crumbs and butter. Press into buttered 9X13 pan. Refrigerate. When chilled spoon on softened ice cream and freeze. Melt chocolate and butter. Add sugar, salt and evaporated milk. Bring to boil stirring till thickened. Remove from heat and add vanilla. Chill and spread on top of ice cream layer. Freeze. Whip cream. Add Kahlua (or flavoring) and powdered sugar to taste. Spread over chocolate layer and sprinkle with nuts. Freeze
Posted by at 09:08 PM | Comments (0)
Irish Cream
Irish Cream Submitted by AKathy
2 tsp. Instant Coffee
2 TBSP. Chocolate Syrup
1/2 almond extract
1 tsp. vanilla
4 eggs
1 can Eagle Brand Sweetened Condenced Milk
1 cup whipping cream
1-3/4 cups Irish whiskey (bourbon)
*Mix well and store in frig 30 days.
Posted by at 09:08 PM | Comments (0)
Taco Soup
Taco Soup Submitted by: Robin
Ginney gave me this terrific recipe and I made a few adjustments
1 lbs ground beef
1/2 chopped onion
2 14 1/2 oz. cans kidney beans
2 14 1/2 oz. cans diced tomatoes
1 can corn
1 small can diced green chili's
1 small can sliced black olives
1 package ranch dressing mix
1 package taco seasoning mix
2 cups cooked salad macaroni
Brown ground beef and onion in a medium soup pot. Add dry ranch dressing and taco seasoning and mix. Add diced tomatoes, corn, green chili's, black olives, kidney beans (with juice from beans) and salad macaroni. Add enough water to make soupy (I added about 43.5 ozs. (I filled the kidney beans can three times with water). Simmer for about 45 minutes. You can add extra taco seasoning if needed to make the soup zesty
The original weight watchers recipe calls for 3 cans of kidney beans and 1 can of diced tomatoes, but I didn't want that many beans. It also didn't included olives and macaroni, but I think they're a nice addition. Next time I'm going to try it with ground turkey instead of ground beef.
This is a yummy, low fat recipe and it's very filling.
Posted by at 08:04 PM | Comments (0)
December 27, 2004
Irish Soda Bread
Irish Soda Bread Submitted by AKathy
4 cups sifted all-purpose flour
1/4 cup sugar
1 tsp. salt
1 tsp. baking powder
2 TBSP. caraway seeds
1/4 cup butter
2 cups light or dark raisins
1-1/3 cups buttermilk
1 egg, unbeaten
1 tsp. baking soda
1 egg yolk or a little cream
*Preheat oven to 375 degrees. Grease a 2-qt. casserole. Into mixing bowl, sift flour, sugar, salt, and baking powder; stir in caraway seeds. With pastry blender or two knives, scissor-fashion, cut in butter till like coarse corn meal.; stir in raisins. Combine buttermilk, egg, and soda; stir into flour mixture till just slightly moistened. Turn dough onto lightly floured surface; knead lightly till smooth; shape into balls. Place in casserole. With sharp knife, make 4 inch cross, 1/4 inch deep, in top center. Brush with yolk beaten with fork or cream. Bake 1 hour and 10 minutes, or until done. Cool in pan 10 minutes; remove. Cool before slicing. PARTY ON!!!!!!!!!!
Posted by at 09:07 PM | Comments (0)
Cream Cheese Brownies
Cream Cheese Brownies Submitted by AKathy
Your favorite boxed brownie mix
8 ounces cream cheese
1 egg
1 tsp. Vanilla
1/3 cup sugar
*Make brownies as directed on package. Beat the rest of the ingredients till well blended. Spoon over brownie batter in pan and cut through with a knofe several times. Bake as directed on box and cream cheese mixture is set.
Posted by at 09:07 PM | Comments (0)
December 26, 2004
Oxtail Soup
Oxtail Soup Submitted by Marilyn
5 lbs oxtails
½ cup flour
1 teas. salt
¼ teas. pepper
¼ cup olive oil
1 package Mrs. Grass Onion Soup Mix
3 cups water
1 cup dry white wine
1 large onion, chopped
1 30 oz. can cut up tomatoes
3 medium carrots, diced
1 tbl. sugar
1 medium turnip, peeled and diced
4 cloves garlic
½ teas thyme
2 bay leaves
2 cups pearl onions or frozen small onions
4 medium parsnips, peeled and julienned
1 cup frozen peas
Combine flour, salt, pepper. Coat meat, then brown in Dutch oven in hot oil. Turning often, drain off excess fat. Return all meat to large heavy bottom soup/stew pot. Add condensed beef broth, water, ½ cup of the wine, the chopped onion, tomatoes, the chopped carrot, turnip, garlic, bay leaves. Bring to boil. Reduce heat; cover and simmer 1 ½ hours. Remove and discard bay leaves. Skim off any additional fat. Return to boiling; reduce heat and stir in remaining ½ cup wine. Cover and simmer for 30 minutes. Add pearl onions and simmer 15-20 minutes, then add peas simmering for 5 minutes.
Posted by at 08:03 PM | Comments (0)
December 25, 2004
Rice-a-Roni Salad
Rice-a-Roni Salad submitted by Paula
Cook Rice-a-Roni according to directions on box (the fried rice flavor).
Cool, add celery, green onions, chopped chicken, small can of waterchestnuts, chopped, black olives, slivered almonds. Add mayonnaise and mix together.
Posted by at 08:05 PM | Comments (0)
December 24, 2004
Chinese Chicken Salad
Chinese Chicken Salad submitted by Paula
1/2 pound or more cooked chicken Pour soy sauce over chicken, garlic powder and Chinese hot mustard. Bake 350 for 30 minutes and leave in sauce overnight. Shred or slice chicken.
2 rice sticks - Deep fry until golden brown. These will puff up when in hot oil
1 head lettuce shredded
4 green onions chopped
2 tablespoons toasted almonds chopped or sliced
2 tablespoons toasted sesame seeds
Dressing:
2 tablespoons sugar
1 teaspoon salt
1 teaspoon cracked pepper
1/4 cup oil
1 tablespoon sesame oil
3 tablespoons white vinegar
Combine ingredients and blend well, refrigerate (make a little extra just in case)
Combine all ingredients, add dressing and toss
Posted by at 08:06 PM | Comments (0)
December 23, 2004
Cucumber Salad
Kev's World Famous Cucumber/Red Onion Salad
(Actually Limited to Central Contra Costa County)
(Don't be fooled by Kevin's jokes in this recipe, it's delicious, one of my favorites!)
The following are unique and special ingredients that are extremely difficult to find but create the unique taste that you are yearning for but just don't realize it yet. Well, actually you can find them in your local grocery store or even your average stocked pantry.
2, two, dos, a couple, more than one but less than three English cucumbers
1, single, uno bigger than a small but smaller than a large red onion = medium
2 tsp. of salt (it really doesn't matter to me, but in case you need help.)
1/2 cup of parsley (preferably fresh just to make you shop and spend 40 cents). (Yes, you can use dried parsley since I'm not eating it.)
3/4 cup of sugar (of course white sugar, otherwise I would have said brown.)
1 cup vinegar (yes, the stuff your grandmother used in the bathtub way back when you weren't such a smart$%@ and didn't know everything.) ::smile::
Well now that you have the basic ingredients to make a this killer salad, here are some helpful hints so you don't kill yourself and those you are serving this to:
Thinly slice the cucumbers (This amount can feed at least 8-10 adults, thus slice accordingly. Don't always give the people what they want. A wise person once said someone might want the whole cucumber, but who can really consume one.)
.......when I was in the Navy, I once knew...sorry that is another story.
After thinly slicing the cucumbers place them on an edged baking pan
Sprinkle the cucumbers with salt. Let them sit in the kitchen, living room, bedroom or office as long as it is room temperature for two hours. Yes, I said two. I cheat sometimes, but they get crunchier if you follow directions. Sometimes hungry guests don't permit two hours, so wing it.
Get a bowl (that has a lid that will fit) and pour your vinegar and sugar into the bowl. After that hard task of pouring, whisk the vinegar until the sugar dissolves. (I know this is hard work, but it beats a can of lima beans any day.)
Thinly slice your medium red onion.
After two hours put the cucumbers, red onion, and parsley in the bowl with the vinegar and sugar. I almost forgot...sprinkle a little black pepper in the mixtures because everything needs soul. Refrigerate until cold.
By now you will have figured out that the hardest part of this recipe is listening to me.
See...you were paying attention in school....some of the time.
P.S. Look for my upcoming book: Dancing in the kitchen with the one I Love: Pasta Ziadora. It is sure to be on the "Top Ten Thousand" book list for years to come or you can just buy one out of my trunk along with watches, CDs, fine jewelry (just don't get anything wet).
Posted by at 08:06 PM | Comments (0)
December 22, 2004
French Toast Recipes
French Toast Submitted by Sheila
1 loaf Challah Bread ( a rich egg bread, can substitute french but not as good) torn into 2" pieces.
2, 8 oz. Cream Cheese, cubed
12 eggs, beaten
2 c. milk
2/3 cup maple syrup ( pure tastes best)
1t. vanilla
1/2 t. salt
xxx sugar
In a 9 x 13 pan greased pan ( I use pam) spread half the bread and sprinkle cream cheese cubes evenly, then rest of bread.
Beat eggs, milk,vanilla, salt and syrup together and pour over the bread. Cover and refrigerate overnite. Bake at 375 for 25 minutes then remove cover and bake at 350 for 20 minutes more or until set in the center.
Sprinkle generously with XXX sugar and serve with more syrup.
This is really yummy !!!!!!!!!! I served it at a brunch I catered and they were scraping the pans clean! My grandkids love it too!
Stuffed French Toast Submitted by AKathy
8 slices french bread, cut 1-1/2 inches thick
2 TBSP. softened butter
8 oz. breakfast sausage, cooked, drained and crumbled
1 cup shredded swiss cheese
2 eggs
1/2 cup milk
1-1/2 tsp. suagr
1/4 tsp. cinnamon
* Cut pocket into the crust of each slice of bread. Butter insides of pockets. Toss cooked sausage with swiss cheese. Stuff into pockets. In a shallow bowl, (I use a pie pan) beat eggs, milk, sugar and cinnamon. Dip both sides of bread. Cook on greased, hot griddle until golden on both sides. Serve with warm maple syrup. (This sounds like a weird combination with syrup over something savory but it is very tasty.)
Holiday Morning French Toast Submitted by AKathy
1 cup brown sugar
1/2 cup melted butter
3 tsp. cinnamon, divided
3 tart apples (such as Granny Smith)
1 loaf of french bread (1 inch slices)
6 eggs
1-1/2 cups milk
1 TBSP. vanilla
*Combine brown sugar, butter and 1 tsp. cinnamon in bottom of a 9X13 pan. Add apples, peeled and sliced thin. Toss to coat. Spread in baking pan and arrange bread slices on top. Mix eggs, milk, vanilla and 2tsp. cinnamon. Pour over bread. Refrigerate overnight, covered with foil. Next morning, bake at 375 degrees covered with foil for 40 minutes. Uncover and bake another 5-10 minutes more. Let stand 5 minutes before cutting in squares and serving.
Posted by at 08:31 PM | Comments (0)
Chicken Quesadillas
Chicken Quesadillas Submitted by AKathy
4 skinless, boneless chicken breats
1 Tablespoon Shilling Garlic Pepper
1 med. onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1- 15 ounce can diced tomatoes with juice
8 flour tortillas
2 cups shredded Monterey Jack and Cheddar Cheese
* Chop chicken into small pieces. Fry with garlic pepper until done. Remove from heat. Saute onion, green pepper and garlic with a little butter, till tender. Add tomatoes with juice and simmer until liquid is absorbed. Lightly brown tortillas on both sides in a non-stick frying pan. Place 4 tortillas in single layers on cookie sheets. Sprinkle each with 1/4 cup of cheese mixture. Top each with 1/4 of chicken and then 1/4 of tomato mixture. Sprinkle each with 1/4 cup more of cheese. Top each with another tortilla. Bake at 375 degrees for about 10-15 or until cheese melts. Cut into wedges and serve with sour cream, guacamole and salsa if desired. (I make these in the morning and then refrigerate until I need to bake them. They also freze very well. I put wax paper between them and freeze in a ziploc bag. Then when I want to make them, I do it from the frozen state and it doesn't take much longer than when they're first made. They can be used as an appetizer or main dish, depending on how big you cut the wedges. My family absolutely adores these. I even made them for my Mexican son-in-law and he gave them a big thumbs up! I usually serve these with Spanish Rice and refried beans.
Posted by at 08:27 PM | Comments (0)
Chinese Smoked Chicken and Chinese Spaghetti
Chinese Smoked Chicken and Chinese Spaghetti Submitted by AKathy
Chinese Smoked Chicken
6 TBSP. soy sauce
3 TBSP. hoisin sauce (found in the Oriental section of Supermarket)
2 TBSP. dry white wine
1 green onion, chopped
1 TBSP. brown sugar
1 TBSP. finely minced fresh ginger
1 tsp. liquid smoke
1-3 3/4 pound whole chicken
* Wash chicken and put into an oven roasting bag. Mix rest of ingredients and pour over chicken. (this mixture will smell and look very strong but trust me, it very delicately flavors the poultry) Seal tight and refrigerate overnight, turning occasionally. Next day, poke 5 holes in the top of the bag. Place in a shallow pan (9X13 works well) Bake at 350 degrees for 1-1/2 hours. Serve with the hot marinade for dipping.
Chinese Spaghetti
One 7 oz. pkg. vermicilli
1/4 cup oil
1/2 pound fresh mushrooms, sliced
1 bunch green onions, chopped
1 medium carrot, shredded (I julienne these)
1/4 cup Kikomen soy sauce (the cheaper stuff is too salty!!)
1/2 tsp. sugar
1/4 tsp. crushed red pepper flakes
*Cook vermicilli according to package instructions. Drain and rinse with hot water. In medium hot oil, saute carrots, mushrooms and green onions. Mix in vermicilli. Add soy sauce, sugar and red pepper flakes. Toss gently to mix. Serve hot or cold. Enjoy!!
Posted by at 08:27 PM | Comments (0)
Borsch
Borsch submitted by Darren
2 C Diced beets
4 C Shredded cabbage
3 lb beef shinbone (or any beef bone, soupbone etc.)
2 lb Beef brisket cut into 1 inch pieces
3 1/2 C Canned tomatoes
3/4 C Lemon juice
6 Garlic cloves (minced)
1/4 C chopped parsley
1 small bay leaf
1 Tsp paprika
3 Tbs sugar
1 Tsp salt
Ground pepper to taste
Sour cream
Cover bone and meat in 2 Qt water and bring to boil.
Cover and simmer for 1 hour. Add vegetables, lemon
juice, and seasonings then simmer for 2 hours. Remove
bone and trim meat from bone. Simmer additional 10
minutes. Serve with dollop of sour cream. Serves 6.
Posted by at 08:26 PM | Comments (0)
Quick and Easy Cannoli
Quick and Easy Cannoli Submitted by Marilyn
FILLING:
4 cups ricotta cheese
1 ½ cups confectioner's sugar
2 tsp. almond extract
¼ cup minced candied fruit
1 cup mini chocolate morsels
½ cup candied cherries, halved
4 tbls powdered sugar to sift
Drain ricotta of excess moisture. Mix ricotta cheese, powdered sugar, almond extract and candied fruit. Mix until well blended. Fold in chocolate morsels. Refrigerate to allow flavors to permeate and firm. Stuff shells shortly before serving to keep shells crisp. Place a cherry half on each end of cannoli and dust lightly with powdered sugar
This recipe makes enough filling for 18 large or 36 small shells. Shells are purchased at Lunardi's 6 large for $3 or 12 small for $3. Other specialty stores may have these, also.
Posted by at 08:26 PM | Comments (1)
Sweet and Sour Beef and Beans
Sweet and Sour Beef and Beans Submitted by Marilyn
3 tbl Butter or Margarine
1 ½ lbs Beef Tri-tip (cut-up into bite size chunks)
flour & pepper to cover meat
3 medium onions coarsely chopped
1 can (15oz) Pineapple chunks (do not drain)
1 can (27oz) Kidney Beans (do not drain)
2 cans (14oz) cut up Tomatoes (do not drain)
½ cup brown sugar
½ cup raisins
juice of 1 lemon
1-2 teas. Worcestershire sauce
Flour & pepper meat. Brown in butter. Add onions when meat is about half done browning.
Meanwhile, in another large soup pot, combine all other ingredients except lemon juice. Add meat and onions. Deglaze pan with lemon juice then add to soup pot. Stir and bring to boil. Reduce heat to simmer with pot covered for 1 hour. Turn off. Let steep for 2 hours. Serve. May need salt to taste.
MODIFICATIONS:
3 T Olive oil; 2 med. onions
3 teas beef boullion flavor
3/4 cup raisins
Posted by at 08:24 PM | Comments (0)
December 21, 2004
Macaroni Salad
Unice's Macaroni Salad Submitted by: Robin
2 lbs salad macaroni
1/4 cup chopped onions (very fine)
1 cup chopped celery (very fine)
1/2 doz. hard boiled eggs chopped
1 large jar diced pimento
1 small can chopped olives (black)
salt
pepper
garlic powder
paprika
Best Foods Mayonnaise
Vinegar
Boil macaroni, drain and set aside to cool.
Mix all ingredients together in large bowl or pot. You'll need to use almost a half jar of mayonnaise (Best Foods is preferred) and approximately 1/2 cup of vinegar. Salt, pepper, and garlic powder to taste. Add enough paprika to color salad a light red/orange.
You can add a small can of broken shrimp if desired.
Be sure the salad is very wet when you first make it as the macaroni "eats" the mayonnaise. It is best if made the night before.
Posted by at 08:07 PM | Comments (0)
December 20, 2004
Coconut Cake Topping
Coconut Cake Topping Submitted by Sandra
1 1/3 cup flaked coconut
1/2 cup firmly packed light brown sugar
1/4 cup butter (easiest if you melt it slightly)
1/4 cup heavy cream
1 tsp. vanilla
Just mix it all together & put on top of cake & broil 3 - 5 minutes
Posted by at 09:04 PM | Comments (0)
Raisin Pie Recipes
Raisin Pie Recipes Submitted by Sandra
Open-Faced Raisin Crumb Pie
(used to bake this for my dad)
1 15 oz. box seedless raisins
1 cup sugar
1 cup oleo
2 cups flour
1 1/2 cups sugar
2 eggs
1 cup milk
2 tsps. baking soda
Combine raisins, 1 cup sugar & enough water to cover raisins in saucepan. Bring to a boil. Simmer for 15 minutes. Put into 2 unbaked 9-inch pie shells.
Mix oleo, flour and 1 1/2 cups sugar in bowl and mix into crumbs. Take out 1 cupful to sprinkle over the top afterwards.
Combine the crumbs (less the 1 cupful), eggs, milk and baking soda in bowl. Pour over raisins in pie shells, sprinkle on remaining crumbs.
Bake at 400 degrees for 10 minutes. Reduce temp to 375 and bake for another 30 minutes or until golden brown.
Easy Raisin Pie
2 cups raisins
1 cup sugar
2 cups water
1/2 tsp. salt
2 Tbls. butter
3 Tbls. lemon juice
2 Tbls. cornstarch
3 Tbls. cold water
1 tsp. lemon extract
Combine raisins, sugar, 2 cups water, salt, butter and lemon juice in saucepan. Cook for 5 minutes. Stir in mixture of cornstarch and 3 Tbls. water. Cook for 5 more minutes. Remove from heat & stir in lemon flavoring. Put into one 9 inch pie shell, put another pie crust on top & poke a few holes in it (or be NEAT & cut a few fancy slits!). Bake at 425 degrees for 25 minutes.
Raisin Walnut Pie
1/3 cup butter
1 cup sugar
2 eggs
1 cup raisins
1/2 cup chopped walnuts
1/4 cup milk
Mix butter, sugar & eggs in bowl. Add raisins, walnuts & milk: mix well. Pour into unbaked 9 inch pie shell. Bake at 350 degrees until center is set.
Coconut-Raisin Pie
1/2 cup melted butter
1 1/2 tsps. vinegar
1 cup sugar
3 eggs, beaten
1/2 cup chopped pecans or walnuts
3/4 cup coconut
3/4 cup golden raisins (the green ones)
Combine melted butter, vinegar, sugar, eggs, nuts, coconut & raisins in bowl; mix well. Pour into unbaked 9 inch pie shell. Bake at 350 degrees about 30 minutes or until knife inserted near center comes out clean.
Posted by at 09:03 PM | Comments (0)
Martha Washington Cremes
Martha Washington Cremes Submitted by Marilyn
2 boxes (32 oz.) Confectioner's Sugar
1 can (14 oz.) Sweetened Condensed Milk
1 cup Butter- room temperature
1 teas. Vanilla
1 cup Pecans - finely chopped
1-1/4 lbs. Semi-sweet Chocolate Morsels
2 - 3 inches square Paraffin - grated
Mix powdered sugar with sweetened condensed milk and butter. Add Vanilla and pecans. Stir well. Spread out flat on a very lightly oiled cookie sheet (9" x 13") and cool in refrigerator (15 - 20 minutes). Cut into 1 inch squares. Dust your hands with powdered sugar and roll each square into a ball. Place on waxed paper. Insert a toothpick to use as a handle when dipping into melted chocolate/paraffin. Return balls to refrigerator.
Melt chocolate morsels with grated paraffin in a microwave safe bowl 2-3 minutes, check, and add more time as necessary. Stir until smooth. I found that by using a warming tray (Salton - no open flame) the chocolate would stay liquid and melted. Dip the creme balls into the chocolate and swirl to cover. After the chocolate sets, remove the toothpicks and drop chocolate by teaspoonful to cover the hole.
Note: The last time I made this I ran out of dipping chocolate, so I increased the chocolate by 1/4 pound.
YIELD: 117 Chocolate covered cremes (3/4" diameter)
Posted by at 09:02 PM | Comments (0)
Chocolate Caramel Apples
Chocolate Caramel Apples - A great gift or holiday treat
By Mae Schoenig
12 largest Fuji apples, washed and dried
2 # caramel, melted
1.5# semisweet chocolate, melted
Almonds, small chopped bits, toast for more flavor
Melt the caramel in a double boiler until smooth. Let cool slightly. Depending on the size/weight of the apple, insert a stick (skewer, lollipop stick, chopstick, fondue fork) into the apple core area. Dip the apple into the caramel until caramel covers most of the apple exterior. Let excess caramel run off by rotating the apple sideways (balance the stick off the lip of the pot as you twirl). Place on wax paper overnight or until caramel hardens.
The next day, melt the chocolate and quickly dip the caramel-coated apple into the chocolate. Caramel must be firm to touch. Otherwise, the chocolate will melt it. Place into a pie tin with chopped almonds. Roll the apple side into the almonds. Place on wax paper and chill.
To wrap as gift, place into clear cellophane wrap and tie with decorative bow.
Cut up apple into 12 slices. For a party of 20 or more, 2 apples suffice. They are especially ideal during the holiday season if you have many parties to go to. Make a dozen apples for your Xmas stock. Grab an apple, slice it up and go.
For individual eating, just slice what you need, cover the cut surface with plastic wrap and refrigerate. Cut up apple can last up to 2-3 weeks after opening.
Very economic; for the price of one giant commercial chocolate caramel apple, you can make 12. Pass it around and make more people happy.
Posted by at 08:50 PM | Comments (0)
Rosemary Shortbread Cookies
Rosemary Shortbread Cookies Submitted by Diane
1 ½ cup unsalted butter, room temp
2/3 cup sugar
2 tbsp fresh rosemary (minced) or 2 tsp. dried
2 ¾ C all-purpose flour
¼ tsp salt
2 tsp sugar for topping
1. Preheat oven to 375 degrees. Line baking sheet with parchment paper.
2. Cream the butter until pale yellow and light. Add the sugar, and continue mixing until fluffy.
3. Add the flour, salt and rosemary. Mix until thoroughly combined. The dough will be somewhat soft. Refrigerate for 1 hour to make firm for rolling.
4. Roll the dough out until ¼" thick about 10x14 inches in size. (I roll this between 2 sheets of wax paper.) Cut into 1 ½ x 2 inch rectangles. Place about ½" apart on prepared sheets. Sprinkle them with sugar and bake until golden at the edges, 8 - 15 minutes (depending on your oven).
5. Remove to racks to cool. Pack in airtight container to store. The flavor improves with age (best 2 days after) keeping about a week.
Yield: 3 dozen
Posted by at 08:49 PM | Comments (0)
December 19, 2004
Fast and Easy Spreads
Fast and Easy Spreads Submitted by Sheila
Put one 8oz bar cream cheese on a plate and top with:
1 can chopped clams or crabmeat (drained). pour 1 bottle
chili sauce or cocktail sauce over the top, serve with crackers.
or top bar of cream cheese with 1 jar green pepper jelly and serve with
crackers.
Posted by robin at 07:25 PM | Comments (0)
December 18, 2004
Garbanzo Bean Soup
Garbanzo Bean Soup Submitted by Ginney
2-3 cans garbanzos
1small onion chopped
1 tablespoon olive oil
1 package chopped spinach
Salt and pepper to taste
Empty garbanzo beans in saucepan. With a fork smash some of the beans. Add the onion and at least one can of water. Bring to a low boil. Add the frozen spinach and simmer until heated. Add the olive oil and salt and pepper to taste.
Posted by at 07:59 PM | Comments (0)
December 17, 2004
Ethnic Recipes
Mediterranean Recipes - Delicious kabobs, salads, and desserts, all with a Mediterranean flare.
International Recipes - Recipes from around the globe. The site can be translated into eight different languages.
Favorite Spanish Food Recipes - A small collection of Spanish recipes.
Mexican Recipes - Another All Recipes site. Lots of great Mexican recipes.
Iranian/Persian Recipes - A variety of Persian dishes. Kabobs, yummy!
Indian Recipes - Ammas.com features an easy to browse menu system with many Indian recipes. There is also a cooking tips message board that has a variety of cooking techniques and recipes.
Asian Recipes - Recipes, ingredients, substitutions, conversions, and methods. You will find recipes and cultural information for Afghanistan, Bangladesh, Bhutan, Brunei, Burma, Cambodia, China, India, Indonesia, Japan, Korea, Laos, Malaysia, Mongolia, Nepal, Pakistan, Philippines, Singapore, Sri Lanka, Thailand, Tibet, and Vietnam.
British Recipes - A variety of British recipes including Yorkshire Pudding, Yum!
What's Cooking by Chef Rick - Cajun, Low-Country, and All-American cooking. Jumbalaya, Bourbon Chicken, Grillades, Catfish Po'Boy, Bread Pudding, Gumbo, Fried Oysters, Crawfish Etoufee, Red Beans and Rice, Cajun Popcorn, and More!
Cocina Mexicana - Traditional dishes of Mexico.
German Deli - Here you will find authentic German recipes.
Ottaviana's Kitchen - No recipe list would be complete without Italian. Find those traditional Italian recipes your grandmother (or your neighbor's grandmother) used to make.
European Cuisine - Irish, Icelandic, Finnish, Swedish, Dutch, French, German, Swiss, Polish, Turkish, and more.
Russian Foods - Cooking techniques, cooking horoscope, food art, and you can also purchase authentic Russian food.
French Food and Cooking - Cuisine recipes and gifts from France.
Easy Thai Food Recipes - Panang, Pad Thai, Satay, and the list goes on. Thai food seems to be a craze here in America. Learn some of the Thaicooking secrets in your own kitchen.
Jamaica Internet Cookbook - In addition to Jamaican recipes (You've got to love the spicy Jerk seasoning), you will find information on travel, culture, and even how to speak Jamaican.
La Cucina Eoliana E Siciliana - THE FOOD OF THE EOLIAN ISLANDS AND SICILY. Recipes, history, culture. This is a lovely site.
The Grifasi's Sicilian Cooking - Lots of recipes from Sicily
Posted by at 10:32 PM | Comments (0)
December 16, 2004
Fabulously Red Soup
Fabulously Red Soup Submitted by Marilyn
2 envelopes Mrs. Grass Onion Soup
8 cups Water
2 large (1#14oz.) cans Red Tomatoes - preferably cut-up
1½ lbs. Steak - cubed
1 teas. salt
1 teas. pepper
1 cup flour
4 tbl Olive Oil
4-6 stalks of Celery
1 medium-large Red Onion
6-10 cloves Garlic - chopped
2 medium Red Beets - cubed or diced
2 medium Parsnips - cubed or diced
4 medium Carrots - cubed or diced
6-8 small Red Potatoes - cubed or diced
¼ head Red Cabbage - slawed
1-2 tbl Worcestershire Sauce
In a large soup pot or kettle combine Mrs. Grass Onion Soup envelopes contents, water, and cans of cut-up tomatoes. Start heating. In a ziplock plastic bag, add salt, pepper, flour and cubed steak pieces. Shake to cover meat. In large fry pan add olive oil, brown all the floured cubed steak. Add meat to pot or kettle. Saute celery, Red onion, and garlic in the leftover oil. When onions become a bit translucent, add some water (about a cup) and let all the crusty bits from frying the meat incorporate into the sauteed vegetables. (Aside: This step does two things...1. It gets all the flavor of the meat into the soup...2. It practically cleans the pan! )
Add all the other vegetables as you get them cut-up or if they are already cut-up add them now. Bring kettle to a boil, turn down to simmer for 20 minutes with lid, then turn off heat entirely. This soup is ready to eat as soon as it has cooled down.
Posted by at 08:00 PM | Comments (0)
December 15, 2004
Hearty Mac & Beans
Hearty Mac & Beans Submitted by Razzle
1 can (16oz.) Red Beans
1 cup dry corn or rice macaroni-shaped pasta
1 tablespoon butter
1/2 cup cubed cheddar cheese (sharp or medium)
water, for cooking pasta
seasonings - optional (salt, pepper, oregano, basil, garlic, onion, etc.)
Boil water and add pasta. Cook according to box directions, or boil until al-dente (just barely tender). While pasta is cooking, drain beans and set aside. Drain pasta when finished, and then place pasta in medium saucepan.
Toss with butter as soon as possible to coat pasta and keep it from sticking together. Add beans and cheese, and any seasonings if desired, stirring over lowest heat setting on stove (low or warm) until beans are hot and cheese has melted. May add a little bit of milk, salsa, tomato juice or water for extra liquid. Serve while hot, with steamed zucchini squash or other vegetable of your choice.
Variation: Add cooked corn kernels along with beans, if using rice pasta.
Recipe makes 2-3 good-sized servings, and is easily doubled if you need more servings. Makes a great leftover for lunch the next day.
Posted by at 08:29 PM | Comments (0)
December 14, 2004
Peach Cobbler w/a Cinnamon Crust
Peach Cobbler w/a Cinnamon Crust - Light Recipe Submitted by: Robin
In my quest for lower fat meals I tried this one out and it was yummy!
1/4 cup all purpose flour
1 cup sugar
3/4 teaspoon ground cinnamon, divided
6 cups sliced peeled fresh ripe peaches or 2 (16 oz) packages frozen sliced peaches
Cooking spray
2 tablespoons sugar
1 (15 oz) package refrigerated pie dough (Pillsbury, etc.)
1 large egg white, lightly beaten
1. Preheat oven to 350
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine the flour, 1 cup sugar, and 1/2 teaspoon cinnamon in a small bowl. Place the peaches in an 11 x 7" baking dish coated with cooking spray. Sprinkle with sugar mixture; let stand 30 minutes.
3. Combine 1/4 teaspoon cinnamon and 2 tablespoons sugar in a small bowl. Unfold 1 pie dough, reserving remaining dough for another use. Brush with egg white; sprinkle with cinnamon and sugar mixture. Cut the dough into 16 wedges. Place the dough wedges, coated with cooking spray. Bake at 350 for 15 minutes or until golden brown; set aside.
4. Bake peaches at 350 for 30 minutes or until bubbly. Arrange crust over peaches. Serve warm
Calories 236 (22% from fat); Fat 5.7g (sat 2.4g, mono 0.1g, poly 0.1g); Protein 2.1g; Carb 45.5g; Fiber 2g; Chol 4mg; Iron 0.3mg; Sodium 86mg; Calc 8mg
Recipe: Cooking Light-August 2001
Posted by at 09:36 PM | Comments (0)
December 13, 2004
Spicy Beans and Rice
Spicy Beans and Rice Submitted by Vogkat
1-2 lbs. ground chuck
2 packets Taco seasoning mix
1 package Spanish Rice
1 bottle Taco sauce (your call on hot or mild)
3 cans of beans (I use 1-Chili, 1-light red & 1-dark red)
1 Tablespoon Chili Powder
1 Tsp. crushed Chilies
1 Tsp. dried chopped onions
garlic powder
salt & pepper
Brown ground chuck, salt & pepper. When done, mix with dry Taco Seasoning. Put into crock pot. Make spanish rice according to package. Add to crock pot. Add rest of ingredients and let cook for an hour or so. Makes a great carry-in dish. I also add about a Teaspoon of this great green chili sauce that a friend brought me from North Carolina. It's a dish I love that just kills me !!! Don't eat it unless you can handle the spices, ok???
Posted by at 08:32 PM | Comments (0)
A Different Kind of BBQ
A Different Kind of BBQ Submitted by Sheila
This has been a long time favorite, really easy, really inexpensive and enough to feed a crowd !
In a large roasting pan put:
3 to 4 pounds beef and pork cubes
( packaged stew meat works great, do not use fatty cuts like chuck)
2 or 3 large yellow onions, diced
1 whole pkg celery stalks, finely sliced, leaves and all
6 beef bullion cubes
enough water to just cover
Roast covered for about 3 hours at 350 degrees.
To test for doneness try shredding with two forks, if easily done then continue ( if not recover and roast 30 more minutes)
Shred, by pulling apart with two forks add one large bottle heinz ketchup, stir well, taste and add salt, pepper and garlic powder to suit your taste. Put back into oven and continue to cook, covered,30 minutes, uncover and cook until sauce thickens a bit.
Thats it!!!!!!! serve on buns or onion rolls or even over rice, rolled up in soft tortillas, whatever.
Recipe can be doubled for when the whole army is expected!
Can make the day before and just reheat and it freezes well.
This is very mild flavored and seasonings can be added to spice it up if you prefer.
Posted by at 08:30 PM | Comments (0)
Orange Chicken Salad
Orange Chicken Salad Submitted by Sheila
(serves 4)
1/3 cup Miracle Whip (or Mayo)
1/3 cup orange juice
½ teaspoon basil
¼ teaspoon ground ginger
1 pkg. (6 oz) Louis Rich oven roasted chicken breast cuts*
1 pkg. (9 oz) Di Giorno Tortellini ** (3 cheese or mozzarella and basil)
1 11oz can mandarin orange segments, drained (could use fresh oranges)
2 Tablespoons chopped pecans ( optional)
Mix mayo, juice and seasonings, set aside.
Cook and drain pasta
Mix all ingredients lightly, refrigerate.
* or use leftover cubed cooked chicken or turkey
**could use plain rotini pasta but it was delicious with the type
called for!
Posted by at 08:08 PM | Comments (0)
December 12, 2004
Chili Cheese Rice
Chili Cheese Rice Recipe Submitted by Ginney
1 cup long grain white rice (uncooked)
1 can whole or chopped Ortega chilies
Monterey jack cheese (sliced or grated)
2 cans Campbell's beef consommé' soup
Spread 1/3 cup rice in a mixing bowl, (Pyrex or any other bowl that is oven proof) next a layer of chilies and then a layer of cheese. (If using whole chilies, open up and then layer, then a layer of sliced cheese). Repeat two more times (three layers total).
Pour the soup on top and then bake at 400 degrees for approximately 1 to 1 1/2 hours. Lightly cover bowl with foil and remove about 20 minutes before rice is done.
To increase:
1 1/2 cups rice = 3 cans soup
2 cups rice = 4 cans soup
Posted by at 08:41 PM | Comments (0)
December 11, 2004
Freezer Bread and Butter Pickles
Freezer Bread and Butter Pickles Submitted by AKathy
7 cups cucumbers, unpeeled and sliced thin
1 cup onion, chopped (purple ones look nice)
1/4 cup canning salt
*Place cucumbers and onion in large bowl and add salt. Mix well and let stand for 1 hour. Rinse well with water and drain well.
Mix:
2 cups sugar
1 cup whie vinegar
1 tsp. celery seeds
1 tsp. mustard seeds
*Pour over cucumbers and onion. Let sit overnight on counter. In the morning, put into containers and cover. Freeze. To serve, thaw in frig for several hours. Store leftovers in frig. (we really like these and they are so easy. It amazes me but they stay crisp after being frozen.) ENJOY!
Posted by at 08:44 PM | Comments (0)
December 10, 2004
Chocolate Fudge Ribbon Cake
Chocolate Fudge Ribbon Cake Submitted by Sheila
Makes 16 servings
Preparation time: 15 minutes
Baking time: 48 to 52 minutes
Assembly time: 3 to 4 minutes
Cake
1 package (8 ounces) cream cheese, at room temperature
2 tablespoons butter, at room temperature
1 tablespoon cornstarch
1 can (14 ounces) sweetened condensed milk
1 large egg
1 teaspoon pure vanilla extract
1 package (18.25 ounces) plain devil's food cake mix
1 1/3 cups buttermilk or water
1/2 cup vegetable oil
3 large eggs
Glaze
1/2 cup semisweet chocolate chips
2 tablespoons butter
1 tablespoon light corn syrup
Preheat the oven to 350 degrees. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
Place the soft cream cheese, butter, and cornstarch in a medium mixing bowl and beat with an electric mixer until creamy. Add the sweetened condensed milk, egg, and vanilla, and beat until smooth. Set aside. Place the cake mix, buttermilk, oil, and eggs in a large mixing bowl, and with the same beaters, mix on low speed for 1 minute to incorporate ingredients, then scrape down the sides of the bowl. Increase the mixer to medium and beat two minutes or until lightened. Pour the chocolate batter into the prepared pan. Pour the cream cheese mixture on top of the chocolate batter, and do not stir. Place the pan in the oven.
Bake the cake until the top is firm and the cake tests done, 48 to 52 minutes. Remove the pan from the oven and let cool for 20 minutes.
Meanwhile, place the chocolate chips, butter and corn syrup in a small saucepan and melt over low heat, stirring until the glaze is smooth.
Turn the cake out onto a rack or cake plate, and while it is warm, pour
or spoon the glaze just over the top. Let the glaze firm up before slicing, then serve.
The 'Glaze" recipe is the best ever, great on ice cream, or other cakes!
Posted by at 08:48 PM | Comments (0)
Divinity
Divinity submitted by Paula
2 cups sugar
1/2 cup white Karo
1/2 cup water
Boil all ingredients to 160° or hard ball stage - Kepp lid 1/2 on to prevent crystals
1 teaspoon vanilla
2 egg whites beaten still
Add syrup slowly beat with electric hand beater til shine disappears after it gets too tough for mixer use a spoon to beat it. Drop by spoon on wax paper .
Posted by at 08:48 PM | Comments (0)
Homemade Baked Beans
Homemade Baked Beans Submitted by Sheila
Fry 1/2 pound bacon cut into 1inch pieces until done but not crisp.
in same grease, saute 1 med. coarsely chopped onion until transparent.
drain both well.
In a large covered casserole dish, put 1 can drained white beans ( I like limas) 1 large can Bush brand flavored baked beans, 1 can kidney beans.
Stir in 2T each brown sugar and ketchup. Add bacon and onion.
bake at 350 for 20 minutes, remove cover and continue baking for 20 minutes more.
This is always a big hit and can be doubled or tripled for parties and potlucks!
Posted by at 08:46 PM | Comments (0)
Vegetable Grill
Vegetable Grill Submitted by AKathy
3 slices bacon, cooked, drained and crumbled
2 large potatoes
2 medium carrots, shredded
1/4 cup green onions
salt and pepper to taste
1/4 cup butter
4 ounces swiss cheese
*Peel and thinly slice potatoes. Arrange on two pieces of heavy duty foil that has been sprayed with non-stick cooking spray. Add carrots and green onions. Season with salt and pepper. Dot with butter. Fold foil loosely around vegetables and crimp edges to seal. Grill about 45 minutes, turning several times. Open packages and sprinkle with bacon and swiss cheese. Return to grill and cook till cheese melts.
Posted by at 08:45 PM | Comments (0)
December 09, 2004
Crisp-Crusted Catfish
Crisp-Crusted Catfish - Light recipe Submitted by: Robin
Again, I'm watching the fat intake and eating a lot more fish. This was a great recipe!
2 tablespoons light ranch dressing
2 large egg whites
6 tablespoons yellow cornmeal
1/4 cup (1 oz) grated fresh Parmesan cheese
2 tablespoons all-purpose four
1/4 teaspoon ground red pepper
1/8 teaspoon salt
4 (6 oz) farm-raised catfish fillets
Cooking spray
4 lemon wedges
1. Preheat oven to 425
2. Combine the dressing and egg whites in a small bowl, and stir well with a whisk. Combine the cornmeal, cheese, flour, pepper, and slat in a shallow dish. Dip fish in egg white mixture; dredge in cornmeal mixture.
3. Place fish on a baking sheet coated with cooking spray; bake at 425 for 12 minutes on each side or until lightly browned and fish flakes easily when tested with a fork. Serve with lemon wedges.
Calories 313 (26% from fat); fat 9.1g (sat 2.8g, mono 3.6g, poly 3.3g); Protein 87g; Carb 14.3g; fiber 1.1g; Chol 87mg; Iron 1.2mg; Sodium 348mg; Calc 101mg
Recipe: Cooking Light-August 2001
I made this and it was crispy and tasty. Next time I will add a little more Cayenne Pepper, as it wasn't spicy enough for us.
Posted by at 09:34 PM | Comments (0)
December 08, 2004
Hot Mexican Dip
Hot Mexican Dip Submitted by Alexandra
1 large can of Rosa Rita Beans or home cooked refried beans
1-2lbs of ground beef
1 onion
Monterey Jack cheese
1 large can diced green Ortega chilies
1 large bottle La Victoria taco sauce
avocado and sliced olives (optional)
Brown ground beef and onions. In a 13x9 baking dish layer the beans, ground beef and onions, diced green chilies and top with Monterey Jack cheese. Cover all with the taco sauce and bake until bubbly. Garnish with avocado dip and sprinkle with sliced olives. Serve with tortilla chips.
Posted by at 07:42 PM | Comments (0)
December 07, 2004
Shrimp Dip
Shrimp Dip (spread) Submitted by Ginney
1 can cream of mushroom soup (undiluted)
8 oz. of cream cheese
1 package Knox gelatin (mixed with 3 tbs. water)
1 cup mayonnaise
1 cup chopped celery
4 chopped green onions
1 can or 8 oz. shrimp meat
Warm soup and cream cheese until cheese is melted, add the Knox gelatin. Mix well. Add the rest of the ingredients (except shrimp) and mix well. Fold in shrimp and put into molds and refrigerate over night. Serve with crackers (Sociable crackers are great with this).
Posted by at 07:43 PM | Comments (0)
December 06, 2004
Creamy Two Cheese Macaroni
Creamy Two Cheese Macaroni - Light Recipe Submitted by: Robin
This was really good "comfort" food, the only thing that I would add is more salt.
1/4 cup all-purpose flour
2 1/2 cups 1% low-fat milk
1 cup (4 oz.) shredded extra-sharp cheddar cheese, divided
6 oz. light process cheese, cubed (Velveeta Light)
6 cups hot cook elbow macaroni (about 3 cups uncooked)
1/4 teaspoon salt
Cooking spray
1. Preheat oven to 375
2. Lightly spoon flour into a dry measuring cup, and level with a knife. Heat a large saucepan over medium heat; add flour. Gradually add milk, stirring with a whisk until blended. Cook until thick (about 8 minutes), stirring frequently. Remove from heat; stir in macaroni and salt.
3. Spoon the mixture into a 2-quart casserole dish coated with cooking spray. Sprinkle with 1/3 cup cheddar cheese. Bake at 375 for 25 minutes or until bubbly. Yield: 9 servings size 2/3 cup
Calories 260 (26% from fat); Fat 7.5g. mono 1.5g poly 0.4g; protein 13.7g; Carb 33.7g; Fiber 1.3g; Chol 24mg; Iron 1.6mg; Sodium 478mg; Calc 290mg
Recipe-Cooking Light - August 2001
Posted by at 09:35 PM | Comments (0)
December 05, 2004
Rumaki
Rumaki Submitted by Sheila
Mix together: 1/2 cup dark brown sugar,a dash of garlic powder and a dash of ground ginger.
Add a little bit of soy sauce, just enough to make a paste.( will thin down as sugar dissolves). set aside this marinade.
Wrap 1/2 of a drained canned waterchestnuts with a slice of PASTRAMI!!!!!place on 'skewer' or heavy toothpick. Brush with the 'marinade' and let sit in fridge, turning every so often.( I just put them in a plastic bag and pour the excess marinade over them.)
Broil for a couple of minutes!
I also use chicken livers and thread a piece of liver, 1/2 a waterchestnut (wrapped together in 1/2 slice of bacon)on a toothpick and marinade the same way, broil till bacon is done.
This works as well using leftover cubed cooked chicken, raw shrimp or scallops!
Posted by at 07:58 PM | Comments (0)
December 04, 2004
Mexican Pinwheels
Mexican Pinwheels Submitted by Vogkat
1 - 8 oz package cream cheese, softened
1 Cup shredded cheddar cheese
1 package dried beef, sliced or cubed
1/2 Cup sliced black olives
2 Tablespoons sliced green onions
1/4 Cup salsa
1/4 Cup green chilies
1 Tablespoon garlic powder
8 - 10" flour tortillas (the green or red are a nice touch)
In a medium mixing bowl, combine all ingredients (except the tortillas). Mix well. Spread about 1/2 cup of filling onto each tortilla and roll up tightly like a jelly-roll. Wrap in plastic wrap and chill about an hour. When ready to serve, slice into sections about 1/2" each. These are awesome!
Posted by at 07:58 PM | Comments (0)
December 03, 2004
Steak and Rice
Steak and Rice Submitted by Judith, Charles' Wife
This is a Tuesday & Thursday night class favorite. Charles brings it to all of our potlucks and we gobble it up! When we got the recipe today we all planned to make it this weekend. :)
Thin steak [cut into small pieces]
Yellow summer squash
1 onion [chopped]
minced garlic
salt, pepper and garlic powder to tasted
Brown steak [in a little oil] add onions and minced garlic. Season with salt, pepper and garlic powder.
Cut squash into round slices. Once meat is browned add squash and stir. Cover and simmer on medium heat. It is done when the squash is tender.
Onion Rice
Cut up an onion and sauté in 1 ½ cubes butter, season with salt. Once the onion is soft, add 2 cups of rice and 4 cups of boiling water. Simmer for 20-25 minutes. When rice is done top with the steak and squash mixture.
Posted by at 08:08 PM | Comments (0)
Liver Wraps
Liver Wraps Submitted by Vogkat
1 can sliced waterchestnuts
10 chicken livers
10 slices bacon
soy sauce
Rinse the waterchestnuts. Slice the chicken livers and wrap individually around the waterchestnuts (they sort of just "insert" if you don't slice all the way through). Wrap each with one piece of bacon and secure with a toothpick. Soak in 1/2 cup of soy sauce for 1 hour. Place in pan and the baste with left over soy sauce. Bake in oven at 350 until bacon is crisp.
Posted by at 07:57 PM | Comments (0)
December 02, 2004
Cream Cheese Kicker
Cream Cheese Kicker Submitted by: Robin
1/2 jar of Harry and David Pepper and Onion Relish (see below for ordering info)
8 oz. cream cheese
Mix relish and cream cheese. Blend until smooth
Serve with crackers or chips
This relish is delicious! Better than salsa. It's great by itself or mixed with cream cheese, mayonnaise, sour cream, etc. You can order it at http://www.harryanddavid.com, they will send you a catalog if you don't like to shop online, and they also have a store at the outlets in Vacaville. I've tried a lot of their sauces and they're all good!
Posted by at 07:55 PM | Comments (0)
December 01, 2004
Spicy Vegetable Dip
Spicy Vegetable Dip Submitted by: Robin
1/2 cup of Harry and David Pepper and Onion Relish (see below for ordering info)
1/4 cup mayonnaise
1/4 cup sour cream
Mix all ingredients and place in a hollowed-out red pepper. Server with your favorite veggies, crackers, or chips.
This relish is delicious! Better than salsa. It's great by itself or mixed with cream cheese, mayonnaise, sour cream, etc. You can order it at http://www.harryanddavid.com, they will send you a catalog if you don't like to shop online, and they also have a store at the outlets in Vacaville. I've tried a lot of their sauces and they're all good!
Posted by at 07:55 PM | Comments (0)