Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 cup quick cooking oats
3/4 cup packed brown sugar
3/4 cup raisins
1 1/4 cups applesauce
1/3 cup vegetable oil
2 eggs, beaten
1/4 cup milk
1/4 cup apple juice
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 1/2 x 4 1/2 inch loaf pan.
Soak raisins in apple juice.
In a large bowl, whisk together flour, baking powder, soda, cinnamon, oats, and brown sugar. Add applesauce, oil, eggs, and milk; stir until just combined. Mix in raisins. Spread batter into prepared pan.
Bake for 55 to 60 minutes. Remove from pan immediately, and cool on a wire rack.
9.27.2011
Adzuki Mooncake recipe.
Ingredients
1/3 cup golden syrup
3 tablespoons peanut oil
1 cup cake flour
1/2 teaspoon baking soda
1 pinch salt
Adzuki Bean Filling:
1 1/2 cups dry adzuki beans
4 cups water
1/4 cup peanut oil
1/4 cup white sugar, or more to taste
2 tablespoons wheat starch
1/2 cup all-purpose flour
1 egg yolk, beaten
Directions
Stir the golden syrup together with 3 tablespoons of peanut oil in a small saucepan over low heat until the mixture becomes very warm, and the syrup is easy to stir, about 3 minutes. Meanwhile, whisk together the cake flour, baking soda, and salt in a mixing bowl. Stir in the golden syrup until a smooth dough forms. Wrap well with plastic wrap; refrigerate at least 4 hours.
Meanwhile, combine the adzuki beans and water in a large saucepan over high heat. Bring to a boil, reduce heat to medium-low, cover, and simmer until the beans are tender, about 1 hour. Drain and allow to cool for 10 minutes. Puree the beans in a blender or food processor.
Heat 1/4 cup of peanut oil over medium heat in the saucepan the beans were boiled in. Stir in the pureed beans along with the white sugar. Cook and stir until the bean paste clings to the stirring spoon, 10 to 20 minutes. Stir in the wheat starch. Scrape into a mixing bowl. Chill in the refrigerator until cold.
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Divide the dough and the filling each into 8 equal portions and roll into balls. Press the dough balls between your palms to form circles large enough to envelop a filling ball. Place a ball of the filling onto the center of each pastry circle, wrap the pastry around the filling, and pinch the edges together. Roll the mooncakes in the all-purpose flour to coat; shake off excess. Place the mooncakes seam-side-down onto the prepared baking sheet and press to flatten slightly.
Mist lightly with water. Bake in the preheated oven for 8 minutes. Remove the mooncakes from the oven and reduce the oven temperature to 300 degrees F (150 degrees C).
Brush with the beaten egg yolk, applying more of the yolk to to tops than to the sides. Return to the oven and bake until golden brown, about 15 minutes more. Cool completely before serving.
1/3 cup golden syrup
3 tablespoons peanut oil
1 cup cake flour
1/2 teaspoon baking soda
1 pinch salt
Adzuki Bean Filling:
1 1/2 cups dry adzuki beans
4 cups water
1/4 cup peanut oil
1/4 cup white sugar, or more to taste
2 tablespoons wheat starch
1/2 cup all-purpose flour
1 egg yolk, beaten
Directions
Stir the golden syrup together with 3 tablespoons of peanut oil in a small saucepan over low heat until the mixture becomes very warm, and the syrup is easy to stir, about 3 minutes. Meanwhile, whisk together the cake flour, baking soda, and salt in a mixing bowl. Stir in the golden syrup until a smooth dough forms. Wrap well with plastic wrap; refrigerate at least 4 hours.
Meanwhile, combine the adzuki beans and water in a large saucepan over high heat. Bring to a boil, reduce heat to medium-low, cover, and simmer until the beans are tender, about 1 hour. Drain and allow to cool for 10 minutes. Puree the beans in a blender or food processor.
Heat 1/4 cup of peanut oil over medium heat in the saucepan the beans were boiled in. Stir in the pureed beans along with the white sugar. Cook and stir until the bean paste clings to the stirring spoon, 10 to 20 minutes. Stir in the wheat starch. Scrape into a mixing bowl. Chill in the refrigerator until cold.
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Divide the dough and the filling each into 8 equal portions and roll into balls. Press the dough balls between your palms to form circles large enough to envelop a filling ball. Place a ball of the filling onto the center of each pastry circle, wrap the pastry around the filling, and pinch the edges together. Roll the mooncakes in the all-purpose flour to coat; shake off excess. Place the mooncakes seam-side-down onto the prepared baking sheet and press to flatten slightly.
Mist lightly with water. Bake in the preheated oven for 8 minutes. Remove the mooncakes from the oven and reduce the oven temperature to 300 degrees F (150 degrees C).
Brush with the beaten egg yolk, applying more of the yolk to to tops than to the sides. Return to the oven and bake until golden brown, about 15 minutes more. Cool completely before serving.
Applesauce Brownies II recipe.
Ingredients
1/2 cup shortening
2 (1 ounce) squares unsweetened chocolate
1 cup white sugar
2 eggs, beaten
1/2 cup applesauce
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan. In a microwave oven or over a double boiler, melt shortening and chocolate together, stirring frequently until smooth. Set aside to cool.
In a medium bowl, blend together the sugar, eggs, applesauce and vanilla until smooth. Stir in the chocolate mixture. Combine the flour, baking powder, baking soda and salt, gradually stir into the chocolate mixture. Spread evenly into the prepared pan.
Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Cool in pan before cutting into squares.
1/2 cup shortening
2 (1 ounce) squares unsweetened chocolate
1 cup white sugar
2 eggs, beaten
1/2 cup applesauce
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan. In a microwave oven or over a double boiler, melt shortening and chocolate together, stirring frequently until smooth. Set aside to cool.
In a medium bowl, blend together the sugar, eggs, applesauce and vanilla until smooth. Stir in the chocolate mixture. Combine the flour, baking powder, baking soda and salt, gradually stir into the chocolate mixture. Spread evenly into the prepared pan.
Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Cool in pan before cutting into squares.
Asparagus Potato Soup recipe.
Ingredients
2 cups diced peeled potatoes
1/2 pound fresh asparagus, chopped
1/2 cup chopped onion
2 celery ribs, chopped
1 tablespoon chicken bouillon granules
4 cups water
1/4 cup butter or margarine
1/2 cup all-purpose flour
1 cup whipping cream
1/2 cup milk
1/2 teaspoon salt
Dash pepper
12 bacon strips, cooked and crumbled
3/4 cup shredded Cheddar cheese
Directions
In a large saucepan or soup kettle, combine the potatoes, asparagus, onion, celery, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the butter.
In a bowl, combine flour, cream, milk, salt and pepper until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and cheese.
2 cups diced peeled potatoes
1/2 pound fresh asparagus, chopped
1/2 cup chopped onion
2 celery ribs, chopped
1 tablespoon chicken bouillon granules
4 cups water
1/4 cup butter or margarine
1/2 cup all-purpose flour
1 cup whipping cream
1/2 cup milk
1/2 teaspoon salt
Dash pepper
12 bacon strips, cooked and crumbled
3/4 cup shredded Cheddar cheese
Directions
In a large saucepan or soup kettle, combine the potatoes, asparagus, onion, celery, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the butter.
In a bowl, combine flour, cream, milk, salt and pepper until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and cheese.
A Very Popular BBQ Sauce recipe.
Ingredients
1 1/2 cups brown sugar
1 1/2 cups ketchup
1/2 cup red wine vinegar
1/2 cup water
1 tablespoon Worcestershire sauce
2 1/2 tablespoons dry mustard
2 teaspoons paprika
2 teaspoons salt
1 1/2 teaspoons black pepper
2 dashes hot pepper sauce
Directions
In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.
1 1/2 cups brown sugar
1 1/2 cups ketchup
1/2 cup red wine vinegar
1/2 cup water
1 tablespoon Worcestershire sauce
2 1/2 tablespoons dry mustard
2 teaspoons paprika
2 teaspoons salt
1 1/2 teaspoons black pepper
2 dashes hot pepper sauce
Directions
In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.
Baked Apples with Mint recipe.
Ingredients
4 Red Delicious apples
1/2 cup raisins
1/4 cup brown sugar
1 tablespoon chopped fresh mint leaves
4 teaspoons butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
Core apples and peel off a 1 inch strip around the hole on the top of each apple. Place apples in a shallow baking dish.
Combine raisins, brown sugar, and mint leaves. Fill apples with the raisin mixture. Top the raisin filling in each apple with 1 teaspoon butter.
Bake in a preheated 350 degrees F (175 degrees C) oven for 50 minutes, until apples are tender.
4 Red Delicious apples
1/2 cup raisins
1/4 cup brown sugar
1 tablespoon chopped fresh mint leaves
4 teaspoons butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
Core apples and peel off a 1 inch strip around the hole on the top of each apple. Place apples in a shallow baking dish.
Combine raisins, brown sugar, and mint leaves. Fill apples with the raisin mixture. Top the raisin filling in each apple with 1 teaspoon butter.
Bake in a preheated 350 degrees F (175 degrees C) oven for 50 minutes, until apples are tender.
Beef Tenderloin with Ginger-Shiitake Brown Butter recipe.
Ingredients
4 (8 ounce) filet mignon steaks
Kosher salt and fresh cracked pepper to taste
2 tablespoons olive oil
3 tablespoons unsalted butter
2 tablespoons finely minced fresh ginger
1 tablespoon finely minced garlic
1/2 cup thinly sliced fresh shiitake mushrooms
1/2 teaspoon kosher salt
3 tablespoons sake
2 tablespoons mirin (Japanese sweet wine)
1/2 cup unsalted butter
1 tablespoon finely chopped garlic chives
Directions
Preheat oven to 400 degrees F (200 degrees C).
Season filets to taste with salt and pepper. Heat olive oil in a heavy, oven-proof skillet over medium-high heat until it begins to smoke. Sear steaks until golden brown on both sides, about 3 minutes per side. Transfer steaks to preheated oven, and cook for about 10 minutes, or to desired doneness. When the steaks are done, set aside to rest in a warm place while finishing the sauce.
Meanwhile, melt 3 tablespoons of butter in a saucepan over medium heat. Stir in the garlic and ginger, cook gently until fragrant and translucent, about 1 1/2 to 2 minutes. Add the shiitake mushrooms and 1/2 teaspoon salt, and cook until softened, 3 to 4 minutes. Pour in sake and mirin; reduce by half.
Stir in remaining 1/2 cup of butter. Once melted, reduce heat to medium-low and continue to cook until the butter turns a dark golden brown, 6 to 8 minutes. Season to taste with salt and pepper, stir in chives. Serve sauce over steaks.
4 (8 ounce) filet mignon steaks
Kosher salt and fresh cracked pepper to taste
2 tablespoons olive oil
3 tablespoons unsalted butter
2 tablespoons finely minced fresh ginger
1 tablespoon finely minced garlic
1/2 cup thinly sliced fresh shiitake mushrooms
1/2 teaspoon kosher salt
3 tablespoons sake
2 tablespoons mirin (Japanese sweet wine)
1/2 cup unsalted butter
1 tablespoon finely chopped garlic chives
Directions
Preheat oven to 400 degrees F (200 degrees C).
Season filets to taste with salt and pepper. Heat olive oil in a heavy, oven-proof skillet over medium-high heat until it begins to smoke. Sear steaks until golden brown on both sides, about 3 minutes per side. Transfer steaks to preheated oven, and cook for about 10 minutes, or to desired doneness. When the steaks are done, set aside to rest in a warm place while finishing the sauce.
Meanwhile, melt 3 tablespoons of butter in a saucepan over medium heat. Stir in the garlic and ginger, cook gently until fragrant and translucent, about 1 1/2 to 2 minutes. Add the shiitake mushrooms and 1/2 teaspoon salt, and cook until softened, 3 to 4 minutes. Pour in sake and mirin; reduce by half.
Stir in remaining 1/2 cup of butter. Once melted, reduce heat to medium-low and continue to cook until the butter turns a dark golden brown, 6 to 8 minutes. Season to taste with salt and pepper, stir in chives. Serve sauce over steaks.
Birdseed Treats recipe.
Ingredients
2/3 cup sesame seeds
1/3 cup sunflower seeds
1/3 cup honey
1/3 cup natural, creamy peanut butter
1/4 cup flax seeds
Directions
Toast the sesame and sunflower seeds in a dry, heavy skillet over medium heat until light brown and fragrant. Sesame seeds should crumble easily when rubbed between your fingers.
Heat honey and peanut butter in a saucepan over low heat until warm; stir in the toasted seeds and flax seeds. Line an 11 x 7 inch dish with plastic wrap. Press the mixture into the bottom of the lined dish; allow to cool completely. Cut into 2-inch squares to serve.
2/3 cup sesame seeds
1/3 cup sunflower seeds
1/3 cup honey
1/3 cup natural, creamy peanut butter
1/4 cup flax seeds
Directions
Toast the sesame and sunflower seeds in a dry, heavy skillet over medium heat until light brown and fragrant. Sesame seeds should crumble easily when rubbed between your fingers.
Heat honey and peanut butter in a saucepan over low heat until warm; stir in the toasted seeds and flax seeds. Line an 11 x 7 inch dish with plastic wrap. Press the mixture into the bottom of the lined dish; allow to cool completely. Cut into 2-inch squares to serve.
Angel Food Cake III recipe.
Ingredients
1 cup cake flour
1 1/2 cups white sugar
12 egg whites
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
Directions
Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.
In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan.
Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.
1 cup cake flour
1 1/2 cups white sugar
12 egg whites
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
Directions
Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.
In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan.
Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.
Blubaugh's Blueberry Buckle Shortcake recipe.
Ingredients
1 1/2 cups white sugar
1 cup margarine
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (16 ounce) can blueberry pie filling
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Cream the sugar and margarine together in a mixing bowl. Stir in the eggs, one at a time, beating thoroughly after each. Stir in the vanilla and flour, and mix well. Spread the batter over the prepared baking sheet to form a rectangle. Use a knife to mark off 12 squares. Use a spoon to make a small well in each square. Place 1 tablespoon pie filling in each well.
Bake in preheated oven until top is light brown, about 25 minutes. Cool on pan, and cut into 12 squares.
1 1/2 cups white sugar
1 cup margarine
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (16 ounce) can blueberry pie filling
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Cream the sugar and margarine together in a mixing bowl. Stir in the eggs, one at a time, beating thoroughly after each. Stir in the vanilla and flour, and mix well. Spread the batter over the prepared baking sheet to form a rectangle. Use a knife to mark off 12 squares. Use a spoon to make a small well in each square. Place 1 tablespoon pie filling in each well.
Bake in preheated oven until top is light brown, about 25 minutes. Cool on pan, and cut into 12 squares.
Blackberry Pie II recipe.
Ingredients
4 1/2 cups fresh blackberries, rinsed and drained
1 1/2 cups white sugar
1/4 cup tapioca flour
1 recipe pastry for a 9 inch double crust pie
1 egg white, beaten
1 tablespoon white sugar
Directions
Mix tapioca flour and sugar together, and blend mixture into the berries.
Line a pie dish with pastry. Pour filling into pie shell, and cover with top crust. Seal edges by pinching or fluting the edge. Brush top with egg white and sprinkle with a little sugar. Cut slits in top to allow steam to escape.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until pie is golden brown and bubbly.
4 1/2 cups fresh blackberries, rinsed and drained
1 1/2 cups white sugar
1/4 cup tapioca flour
1 recipe pastry for a 9 inch double crust pie
1 egg white, beaten
1 tablespoon white sugar
Directions
Mix tapioca flour and sugar together, and blend mixture into the berries.
Line a pie dish with pastry. Pour filling into pie shell, and cover with top crust. Seal edges by pinching or fluting the edge. Brush top with egg white and sprinkle with a little sugar. Cut slits in top to allow steam to escape.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until pie is golden brown and bubbly.
Breaded Flounder Fillets recipe.
Ingredients
1/4 cup all-purpose flour
1/4 cup cornmeal
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon pepper
2 egg whites
1/4 cup fat-free milk
4 (6 ounce) fillets flounder
1 tablespoon grated Parmesan cheese
Directions
In a shallow bowl, combine the flour, cornmeal, salt, paprika and pepper. In another shallow bowl, beat egg whites and milk. Coat fish with cornmeal mixture, then dip into egg white mixture. Coat fish again in cornmeal mixture. In a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray, arrange fish in a single layer. Sprinkle with Parmesan cheese. Bake, uncovered, at 425 degrees F for 8-10 minutes or until fish flakes easily with a fork.
1/4 cup all-purpose flour
1/4 cup cornmeal
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon pepper
2 egg whites
1/4 cup fat-free milk
4 (6 ounce) fillets flounder
1 tablespoon grated Parmesan cheese
Directions
In a shallow bowl, combine the flour, cornmeal, salt, paprika and pepper. In another shallow bowl, beat egg whites and milk. Coat fish with cornmeal mixture, then dip into egg white mixture. Coat fish again in cornmeal mixture. In a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray, arrange fish in a single layer. Sprinkle with Parmesan cheese. Bake, uncovered, at 425 degrees F for 8-10 minutes or until fish flakes easily with a fork.
Amazing Crab Shells recipe.
Ingredients
36 jumbo pasta shells
2 (8 ounce) packages Neufchatel cheese
1 pound imitation crabmeat
6 ounces cooked tiny shrimp
1 onion, minced
2 stalks celery, chopped
1/3 cup mayonnaise
2 tablespoons white sugar
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon lemon juice
Directions
Bring a large pot of salted water to boil, and add pasta shells; boil until al dente. Drain well.
In a large mixing bowl, combine cream cheese, crab, shrimp, onion, celery, mayonnaise, sugar, salt, pepper and lemon juice; mix well.
Stuff cream cheese mixture into the jumbo pasta shells. Chill for at least 2 hours before serving.
36 jumbo pasta shells
2 (8 ounce) packages Neufchatel cheese
1 pound imitation crabmeat
6 ounces cooked tiny shrimp
1 onion, minced
2 stalks celery, chopped
1/3 cup mayonnaise
2 tablespoons white sugar
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon lemon juice
Directions
Bring a large pot of salted water to boil, and add pasta shells; boil until al dente. Drain well.
In a large mixing bowl, combine cream cheese, crab, shrimp, onion, celery, mayonnaise, sugar, salt, pepper and lemon juice; mix well.
Stuff cream cheese mixture into the jumbo pasta shells. Chill for at least 2 hours before serving.
Bakery Graham Cracker Pie recipe.
Ingredients
1 1/2 cups graham cracker crumbs
2 tablespoons white sugar
1 tablespoon butter, melted
1/2 cup white sugar
1/4 cup cornstarch
1/3 teaspoon salt
2 1/2 cups scalded milk
4 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
4 egg whites
1/4 cup white sugar
1/2 teaspoon vanilla extract
Directions
Preheat an oven to 300 degrees F (150 degrees C).
Mix graham cracker crumbs, 2 tablespoons of white sugar, and melted butter together in a bowl. Reserve a couple tablespoons of the cracker mixture to use as garnish. Press the remaining cracker mixture into a 9-inch pie plate to form a crust.
Place 1/2 cup of sugar, cornstarch, and salt in the top of a double boiler over just-barely simmering water. Slowly stir in the scalded milk, stirring until mixture thickens. Slowly whisk 1/3 of the milk mixture into the beaten egg yolks, then pour the egg mixture back into the double boiler. Cook for 2 minutes, stirring constantly so as not to scramble the eggs. Remove from heat, and cool slightly, then stir in the remaining 2 tablespoons of butter and 1 teaspoon of vanilla extract, until butter is melted. Pour the egg mixture into the prepared pie shell. Set aside.
Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add 1/4 cup of sugar and 1/2 teaspoon of vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread the meringue over the pie.
Bake in the preheated oven until the meringue is lightly browned, about 10 minutes. Cool, and sprinkle with the reserved graham cracker mixture before serving.
1 1/2 cups graham cracker crumbs
2 tablespoons white sugar
1 tablespoon butter, melted
1/2 cup white sugar
1/4 cup cornstarch
1/3 teaspoon salt
2 1/2 cups scalded milk
4 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
4 egg whites
1/4 cup white sugar
1/2 teaspoon vanilla extract
Directions
Preheat an oven to 300 degrees F (150 degrees C).
Mix graham cracker crumbs, 2 tablespoons of white sugar, and melted butter together in a bowl. Reserve a couple tablespoons of the cracker mixture to use as garnish. Press the remaining cracker mixture into a 9-inch pie plate to form a crust.
Place 1/2 cup of sugar, cornstarch, and salt in the top of a double boiler over just-barely simmering water. Slowly stir in the scalded milk, stirring until mixture thickens. Slowly whisk 1/3 of the milk mixture into the beaten egg yolks, then pour the egg mixture back into the double boiler. Cook for 2 minutes, stirring constantly so as not to scramble the eggs. Remove from heat, and cool slightly, then stir in the remaining 2 tablespoons of butter and 1 teaspoon of vanilla extract, until butter is melted. Pour the egg mixture into the prepared pie shell. Set aside.
Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add 1/4 cup of sugar and 1/2 teaspoon of vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread the meringue over the pie.
Bake in the preheated oven until the meringue is lightly browned, about 10 minutes. Cool, and sprinkle with the reserved graham cracker mixture before serving.
Almond Wild Rice recipe.
Ingredients
5 1/2 cups chicken broth, divided
1 cup golden raisins
6 tablespoons butter or margarine, divided
1 cup uncooked wild rice
1 cup uncooked brown rice
1 cup slivered almonds
1/2 cup minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
In a small saucepan, bring 1/2 cup broth to a boil. Remove from the heat; add raisins and set aside (do not drain). In a large saucepan, bring 3 cups of broth and 2 tablespoons of butter to a boil. Add wild rice; cover and simmer for 55-60 minutes or until the rice is tender (drain if necessary).
Meanwhile, in another saucepan, combine the brown rice, 2 tablespoons butter and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender (drain if necessary).
In a skillet, saute the almonds in remaining butter until lightly browned. In a serving bowl, combine the wild rice, brown rice, raisin mixture, almonds, parsley, salt and pepper.
5 1/2 cups chicken broth, divided
1 cup golden raisins
6 tablespoons butter or margarine, divided
1 cup uncooked wild rice
1 cup uncooked brown rice
1 cup slivered almonds
1/2 cup minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
In a small saucepan, bring 1/2 cup broth to a boil. Remove from the heat; add raisins and set aside (do not drain). In a large saucepan, bring 3 cups of broth and 2 tablespoons of butter to a boil. Add wild rice; cover and simmer for 55-60 minutes or until the rice is tender (drain if necessary).
Meanwhile, in another saucepan, combine the brown rice, 2 tablespoons butter and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender (drain if necessary).
In a skillet, saute the almonds in remaining butter until lightly browned. In a serving bowl, combine the wild rice, brown rice, raisin mixture, almonds, parsley, salt and pepper.
Beef Parmesan with Garlic Pasta recipe.
Ingredients
1 1/2 pounds beef cube steak
1 onion, sliced into thin rings
1 green bell pepper, sliced in rings
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
16 ounces Classico� Tomato and Basil Sauce
1/2 cup shredded mozzarella cheese
12 ounces angel hair pasta
2 teaspoons minced garlic
1/4 cup butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut cube steak into serving size pieces. Coat meat with the bread crumbs and parmesan cheese. Heat olive oil in a large frying pan, and saute 1 teaspoon of the garlic for 3 minutes. Quick fry (brown quickly on both sides) meat. Place meat in a casserole baking dish, slightly overlapping edges. Place onion rings and peppers on top of meat, and pour pasta sauce over all.
Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, depending on the thickness of the meat. Sprinkle mozzarella over meat and leave in the oven till bubbly.
Boil pasta al dente. Drain, and toss in butter and 1 teaspoon garlic. For a stronger garlic taste, season with garlic powder. Top with grated parmesan and parsley for color. Serve meat and sauce atop a mound of pasta! HINT: make the meat ahead of time, and refrigerate over night, the acid in the tomato sauce will tenderize the meat even more. If you do this, save the mozzarella till the last minute.
1 1/2 pounds beef cube steak
1 onion, sliced into thin rings
1 green bell pepper, sliced in rings
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
16 ounces Classico� Tomato and Basil Sauce
1/2 cup shredded mozzarella cheese
12 ounces angel hair pasta
2 teaspoons minced garlic
1/4 cup butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut cube steak into serving size pieces. Coat meat with the bread crumbs and parmesan cheese. Heat olive oil in a large frying pan, and saute 1 teaspoon of the garlic for 3 minutes. Quick fry (brown quickly on both sides) meat. Place meat in a casserole baking dish, slightly overlapping edges. Place onion rings and peppers on top of meat, and pour pasta sauce over all.
Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, depending on the thickness of the meat. Sprinkle mozzarella over meat and leave in the oven till bubbly.
Boil pasta al dente. Drain, and toss in butter and 1 teaspoon garlic. For a stronger garlic taste, season with garlic powder. Top with grated parmesan and parsley for color. Serve meat and sauce atop a mound of pasta! HINT: make the meat ahead of time, and refrigerate over night, the acid in the tomato sauce will tenderize the meat even more. If you do this, save the mozzarella till the last minute.
Big Al's Chicken recipe.
Ingredients
1 cup vegetable oil
1/2 cup apple cider vinegar
1/4 cup egg substitute
1 teaspoon garlic powder
1 teaspoon ground paprika
1 teaspoon poultry seasoning
1 tablespoon salt
1 teaspoon black pepper
10 skinless chicken thighs
Directions
In a jar with a lid, combine the vegetable oil, apple cider vinegar, egg substitute, garlic powder, paprika, poultry seasoning, salt, and pepper. Close the lid, and shake to blend. Place chicken in a shallow glass baking dish. Pour about 3/4 of the marinade over it, and reserve the rest for basting. Cover chicken, and refrigerate 8 hours, or overnight.
Preheat grill for high heat.
Lightly oil the grill grate. Place chicken on the grill, and discard marinade from the dish. Cook the chicken for 10 minutes on each side, or until juices run clear. Brush reserved sauce onto chicken just before serving.
1 cup vegetable oil
1/2 cup apple cider vinegar
1/4 cup egg substitute
1 teaspoon garlic powder
1 teaspoon ground paprika
1 teaspoon poultry seasoning
1 tablespoon salt
1 teaspoon black pepper
10 skinless chicken thighs
Directions
In a jar with a lid, combine the vegetable oil, apple cider vinegar, egg substitute, garlic powder, paprika, poultry seasoning, salt, and pepper. Close the lid, and shake to blend. Place chicken in a shallow glass baking dish. Pour about 3/4 of the marinade over it, and reserve the rest for basting. Cover chicken, and refrigerate 8 hours, or overnight.
Preheat grill for high heat.
Lightly oil the grill grate. Place chicken on the grill, and discard marinade from the dish. Cook the chicken for 10 minutes on each side, or until juices run clear. Brush reserved sauce onto chicken just before serving.
Army SOS Creamed Ground Beef recipe.
Ingredients
1 pound ground beef
1/4 cup all-purpose flour
1 cube beef bouillon
3/4 teaspoon salt
1 pinch ground black pepper
2 1/4 cups milk
1/4 teaspoon Worcestershire sauce
Directions
Brown beef in a large skillet over medium high heat. Stir in flour, bouillon, salt and pepper. Saute all together for about 5 minutes or until flour is absorbed. Gradually stir in milk and Worcestershire sauce. Bring all to a simmer, stirring constantly. Cook until thickened, about 5 to 10 minutes. Serve hot!
1 pound ground beef
1/4 cup all-purpose flour
1 cube beef bouillon
3/4 teaspoon salt
1 pinch ground black pepper
2 1/4 cups milk
1/4 teaspoon Worcestershire sauce
Directions
Brown beef in a large skillet over medium high heat. Stir in flour, bouillon, salt and pepper. Saute all together for about 5 minutes or until flour is absorbed. Gradually stir in milk and Worcestershire sauce. Bring all to a simmer, stirring constantly. Cook until thickened, about 5 to 10 minutes. Serve hot!
Asparagus Swiss Quiche recipe.
Ingredients
10 bacon strips, diced
1/2 cup chopped onion
1 pound fresh asparagus, trimmed
1 cup shredded Swiss cheese
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 (9 inch) unbaked pastry shell
1/2 cup half-and-half cream
Directions
In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion until browned; drain.
Cut eight asparagus spears into 4-in.-long spears for garnish. Cut remaining asparagus into 1-in. pieces. In a saucepan, cook all of the asparagus in a small amount of boiling water until crisp-tender; drain.
In a bowl, toss the bacon, onion, asparagus pieces, cheese, flour, salt and pepper. Pour into pastry shell. In a bowl, beat eggs and cream; pour over bacon mixture. Top with asparagus spears. Bake at 400 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean and crust is golden brown. Let stand for 10 minutes before cutting.
10 bacon strips, diced
1/2 cup chopped onion
1 pound fresh asparagus, trimmed
1 cup shredded Swiss cheese
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 (9 inch) unbaked pastry shell
1/2 cup half-and-half cream
Directions
In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion until browned; drain.
Cut eight asparagus spears into 4-in.-long spears for garnish. Cut remaining asparagus into 1-in. pieces. In a saucepan, cook all of the asparagus in a small amount of boiling water until crisp-tender; drain.
In a bowl, toss the bacon, onion, asparagus pieces, cheese, flour, salt and pepper. Pour into pastry shell. In a bowl, beat eggs and cream; pour over bacon mixture. Top with asparagus spears. Bake at 400 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean and crust is golden brown. Let stand for 10 minutes before cutting.
Amish Cinnamon Bread recipe.
Ingredients
1 cup Amish Friendship Bread Starter
1 cup vegetable oil
1 cup white sugar
2 teaspoons vanilla extract
2 teaspoons baking soda
1 teaspoon baking powder
1 (3 ounce) package instant vanilla pudding mix
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 cup chopped pecans
1 cup peeled, cored and chopped apple
1 cup raisins
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease three 9x5 inch loaf pans.
Place the starter in a bowl, stir in the oil, sugar, eggs and vanilla and mix well.
Combine the flour, baking soda, baking powder, instant pudding, and cinnamon. Add the flour mixture to the starter mixture and beat by hand. Add the pecans, raisins and apples and mix well. Pour batter into the prepared pans.
Bake at 325 degrees F (165 degrees C) for 1 hour.
1 cup Amish Friendship Bread Starter
1 cup vegetable oil
1 cup white sugar
2 teaspoons vanilla extract
2 teaspoons baking soda
1 teaspoon baking powder
1 (3 ounce) package instant vanilla pudding mix
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 cup chopped pecans
1 cup peeled, cored and chopped apple
1 cup raisins
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease three 9x5 inch loaf pans.
Place the starter in a bowl, stir in the oil, sugar, eggs and vanilla and mix well.
Combine the flour, baking soda, baking powder, instant pudding, and cinnamon. Add the flour mixture to the starter mixture and beat by hand. Add the pecans, raisins and apples and mix well. Pour batter into the prepared pans.
Bake at 325 degrees F (165 degrees C) for 1 hour.
A Little Country Pumpkin Cake recipe.
Ingredients
Ingredients for Cake:
2 cups boiling water
1/2 cup raisins
2 cups granulated sugar
1 cup Crisco� Baking Sticks All-Vegetable Shortening, melted
1 (16 ounce) can solid-pack pumpkin (not pumpkin pie filling)
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
3/4 teaspoon salt
1/4 teaspoon ground cloves
Ingredients for Frosting:
1/4 cup Crisco� Baking Sticks Butter Flavor All-Vegetable Shortening
2 cups Confectioners' sugar
3 tablespoons milk
1 tablespoon vanilla extract
Chopped nuts
Directions
Heat oven to 350 degrees F. Grease 10-inch round cake pan with CRISCO� Butter Flavor Shortening or CRISCO� Shortening. Flour lightly.
For cake, pour boiling water over raisins in colander. Drain. Press lightly to remove excess water.
Combine granulated sugar, melted CRISCO� Shortening, pumpkin and eggs in large bowl. Beat at medium-high speed of electric mixer 5 minutes.
Combine flour, cinnamon, baking powder, baking soda, ginger, salt and cloves in medium bowl. Add to pumpkin mixture, 1 cup at a time, beating at low speed after each addition until blended. Stir in raisins with spoon. Pour into pan.
Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 to 15 minutes before removing from pan. Place cake, top side up, on wire rack. Cool completely. Place cake on serving plate.
For frosting, melt CRISCO� Butter Flavor All-Vegetable Shortening in small saucepan on low heat. Transfer to medium bowl. Add confectioners' sugar. Beat at low, then high speed until blended. Add milk and vanilla. Beat at high speed until smooth and frosting is of desired spreading consistency.
Frost top and side of cake. Press nuts into side of cake and around outside top edge.
Ingredients for Cake:
2 cups boiling water
1/2 cup raisins
2 cups granulated sugar
1 cup Crisco� Baking Sticks All-Vegetable Shortening, melted
1 (16 ounce) can solid-pack pumpkin (not pumpkin pie filling)
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
3/4 teaspoon salt
1/4 teaspoon ground cloves
Ingredients for Frosting:
1/4 cup Crisco� Baking Sticks Butter Flavor All-Vegetable Shortening
2 cups Confectioners' sugar
3 tablespoons milk
1 tablespoon vanilla extract
Chopped nuts
Directions
Heat oven to 350 degrees F. Grease 10-inch round cake pan with CRISCO� Butter Flavor Shortening or CRISCO� Shortening. Flour lightly.
For cake, pour boiling water over raisins in colander. Drain. Press lightly to remove excess water.
Combine granulated sugar, melted CRISCO� Shortening, pumpkin and eggs in large bowl. Beat at medium-high speed of electric mixer 5 minutes.
Combine flour, cinnamon, baking powder, baking soda, ginger, salt and cloves in medium bowl. Add to pumpkin mixture, 1 cup at a time, beating at low speed after each addition until blended. Stir in raisins with spoon. Pour into pan.
Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 to 15 minutes before removing from pan. Place cake, top side up, on wire rack. Cool completely. Place cake on serving plate.
For frosting, melt CRISCO� Butter Flavor All-Vegetable Shortening in small saucepan on low heat. Transfer to medium bowl. Add confectioners' sugar. Beat at low, then high speed until blended. Add milk and vanilla. Beat at high speed until smooth and frosting is of desired spreading consistency.
Frost top and side of cake. Press nuts into side of cake and around outside top edge.
Beaumont Ranch Potato Salad recipe.
Ingredients
5 pounds red potatoes
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons�)
1/4 cup tarragon vinegar
1/4 cup water
1 cup extra-virgin olive oil
1/2 cup chopped celery
1 cup real bacon bits
1/4 cup chopped dill pickle (optional)
1/4 cup chopped green onion
3 cups mayonnaise
Directions
Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
In a bowl, whisk together the dry Italian dressing mix, tarragon vinegar, water, and olive oil until thoroughly blended. Set aside.
Place the hot potatoes into a large bowl, and roughly but thoroughly slice them with a table knife until the potatoes are in chunks. Pour the dressing mixture over the hot potatoes, toss to coat, and let the potatoes cool. Add the celery, bacon bits, dill pickle, and green onion to the potatoes; lightly stir in mayonnaise until all ingredients are well combined, and serve.
5 pounds red potatoes
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons�)
1/4 cup tarragon vinegar
1/4 cup water
1 cup extra-virgin olive oil
1/2 cup chopped celery
1 cup real bacon bits
1/4 cup chopped dill pickle (optional)
1/4 cup chopped green onion
3 cups mayonnaise
Directions
Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
In a bowl, whisk together the dry Italian dressing mix, tarragon vinegar, water, and olive oil until thoroughly blended. Set aside.
Place the hot potatoes into a large bowl, and roughly but thoroughly slice them with a table knife until the potatoes are in chunks. Pour the dressing mixture over the hot potatoes, toss to coat, and let the potatoes cool. Add the celery, bacon bits, dill pickle, and green onion to the potatoes; lightly stir in mayonnaise until all ingredients are well combined, and serve.
Broken Window Glass recipe.
Ingredients
1 (3 ounce) package lime flavored gelatin mix
1 (3 ounce) package orange flavored gelatin mix
1 (3 ounce) package cherry flavored gelatin mix
4 cups boiling water
1 1/2 cups cold water
1 (3 ounce) package lemon flavored gelatin mix
1/4 cup white sugar
1/2 cup pineapple juice
1 (1.3 ounce) envelope whipped topping mix
Directions
Prepare lime, orange and cherry flavored gelatins separately, according to package directions, using 1 cup boiling water and 1/2 cup cold water for each. Pour each into a separate 8x8-inch pan. Refrigerate until firm.
In medium bowl, combine lemon gelatin, sugar and remaining 1 cup boiling water. Stir until gelatin and sugar are dissolved. Stir in pineapple juice and chill in refrigerator until slightly thickened.
Cut firm gelatin into 1/2-inch cubes. Prepare whipped topping according to package directions. In a large bowl, combine whipped topping with lemon, pineapple juice mixture. Fold in cubed gelatin and pour into mold. Chill 5 hours or overnight before serving.
1 (3 ounce) package lime flavored gelatin mix
1 (3 ounce) package orange flavored gelatin mix
1 (3 ounce) package cherry flavored gelatin mix
4 cups boiling water
1 1/2 cups cold water
1 (3 ounce) package lemon flavored gelatin mix
1/4 cup white sugar
1/2 cup pineapple juice
1 (1.3 ounce) envelope whipped topping mix
Directions
Prepare lime, orange and cherry flavored gelatins separately, according to package directions, using 1 cup boiling water and 1/2 cup cold water for each. Pour each into a separate 8x8-inch pan. Refrigerate until firm.
In medium bowl, combine lemon gelatin, sugar and remaining 1 cup boiling water. Stir until gelatin and sugar are dissolved. Stir in pineapple juice and chill in refrigerator until slightly thickened.
Cut firm gelatin into 1/2-inch cubes. Prepare whipped topping according to package directions. In a large bowl, combine whipped topping with lemon, pineapple juice mixture. Fold in cubed gelatin and pour into mold. Chill 5 hours or overnight before serving.
Beer Spice Cake recipe.
Ingredients
1/2 cup butter or margarine, softened
1 cup brown sugar
1 egg, beaten
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup beer
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x5 inch loaf pan. Sift together flour, baking powder, cloves, cinnamon, allspice baking soda and salt. Set aside.
In a large bowl, cream the butter and brown sugar until light and fluffy. Add egg and beat well. Add flour mixture alternately with beer and mix well to combine. Fold in the chopped walnuts.
Pour into a 9x5 inch loaf pan. Bake at 375 degrees F for 40 to 50 minutes, or until a toothpick inserted into the cake comes out clean.
1/2 cup butter or margarine, softened
1 cup brown sugar
1 egg, beaten
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup beer
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x5 inch loaf pan. Sift together flour, baking powder, cloves, cinnamon, allspice baking soda and salt. Set aside.
In a large bowl, cream the butter and brown sugar until light and fluffy. Add egg and beat well. Add flour mixture alternately with beer and mix well to combine. Fold in the chopped walnuts.
Pour into a 9x5 inch loaf pan. Bake at 375 degrees F for 40 to 50 minutes, or until a toothpick inserted into the cake comes out clean.
American Potato Salad recipe.
Ingredients
5 pounds red potatoes
2 cups mayonnaise
1 onion, diced
2 green onions, thinly sliced
1 small green bell pepper, seeded and diced
3 stalks celery, thinly sliced
2 teaspoons salt
1 teaspoon ground black pepper
Directions
Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.
5 pounds red potatoes
2 cups mayonnaise
1 onion, diced
2 green onions, thinly sliced
1 small green bell pepper, seeded and diced
3 stalks celery, thinly sliced
2 teaspoons salt
1 teaspoon ground black pepper
Directions
Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.
Blue Cheese Beef Roll recipe.
Ingredients
1/2 cup butter
1/2 cup cream cheese
1/2 teaspoon salt
2 cups sifted all-purpose flour
1/4 cup cold milk
1 tablespoon vegetable oil
2 pounds ground beef
1/2 cup chopped onion
2 teaspoons salt
1 egg, beaten
1 cup sour cream
1/3 cup blue cheese, crumbled
1/2 cup chopped black olives
1/2 cup chopped walnuts
Directions
In a medium bowl, blend together the butter, cream cheese and salt until smooth. Stir in the flour, until the mixture is evenly crumbly. Sprinkle the milk over the flour mixture one tablespoon at a time, stirring with a fork until the dough is moistened enough to be formed into a ball. Press dough together, and knead for just a couple of turns. Flatten the ball slightly, wrap and refrigerate.
Heat the oil in a large skillet over medium-high heat. Add the ground beef and onion, and cook until the beef is no longer pink. Drain off fat, and set aside to cool. Transfer the meat mixture to a bowl, and mix in the salt, egg, sour cream, blue cheese, olives and walnuts until well blended.
Preheat the oven to 425 degrees F (220 degrees C).
On a sheet of waxed paper, or between two sheets, roll the pastry out into a rectangle about 10x12 inches. Place the meat mixture down the center of the pastry, then bring the sides up around the filling, pinching together to enclose the filling completely. Use the waxed paper to pick up the roll, and roll it onto a baking sheet so that it sits with the seam on the bottom.
Bake for 25 minutes in the preheated oven, or until the pastry is a nice golden brown.
1/2 cup butter
1/2 cup cream cheese
1/2 teaspoon salt
2 cups sifted all-purpose flour
1/4 cup cold milk
1 tablespoon vegetable oil
2 pounds ground beef
1/2 cup chopped onion
2 teaspoons salt
1 egg, beaten
1 cup sour cream
1/3 cup blue cheese, crumbled
1/2 cup chopped black olives
1/2 cup chopped walnuts
Directions
In a medium bowl, blend together the butter, cream cheese and salt until smooth. Stir in the flour, until the mixture is evenly crumbly. Sprinkle the milk over the flour mixture one tablespoon at a time, stirring with a fork until the dough is moistened enough to be formed into a ball. Press dough together, and knead for just a couple of turns. Flatten the ball slightly, wrap and refrigerate.
Heat the oil in a large skillet over medium-high heat. Add the ground beef and onion, and cook until the beef is no longer pink. Drain off fat, and set aside to cool. Transfer the meat mixture to a bowl, and mix in the salt, egg, sour cream, blue cheese, olives and walnuts until well blended.
Preheat the oven to 425 degrees F (220 degrees C).
On a sheet of waxed paper, or between two sheets, roll the pastry out into a rectangle about 10x12 inches. Place the meat mixture down the center of the pastry, then bring the sides up around the filling, pinching together to enclose the filling completely. Use the waxed paper to pick up the roll, and roll it onto a baking sheet so that it sits with the seam on the bottom.
Bake for 25 minutes in the preheated oven, or until the pastry is a nice golden brown.
Baked Chicken Sandwiches with Mushroom Sauce recipe.
Ingredients
16 slices white sandwich bread
8 slices Swiss cheese
2 cups cubed, cooked chicken
2 1/2 cups milk
1/4 teaspoon pepper
1 cup cornflake crumbs
1 tablespoon butter, melted
MUSHROOM SAUCE:
1 (8 ounce) can mushroom stems and pieces, drained
2 tablespoons butter
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1/2 cup milk
1/2 teaspoon dried thyme
Directions
In a greased 15-in. x 10-in x 1-in. baking pan, arrange eight slices of bread. Place a slice of cheese on each; top with chicken and another slice of bread. Beat eggs, milk and pepper; pour over the sandwiches. Combine crumbs and butter; sprinkle over sandwiches. Bake at 350 degrees F for 1 hour and 20 minutes or until golden brown.
Meanwhile, for sauce, saute mushrooms in butter. Add remaining ingredients; mix well. Heat through but do not boil. Spoon over sandwiches.
16 slices white sandwich bread
8 slices Swiss cheese
2 cups cubed, cooked chicken
2 1/2 cups milk
1/4 teaspoon pepper
1 cup cornflake crumbs
1 tablespoon butter, melted
MUSHROOM SAUCE:
1 (8 ounce) can mushroom stems and pieces, drained
2 tablespoons butter
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1/2 cup milk
1/2 teaspoon dried thyme
Directions
In a greased 15-in. x 10-in x 1-in. baking pan, arrange eight slices of bread. Place a slice of cheese on each; top with chicken and another slice of bread. Beat eggs, milk and pepper; pour over the sandwiches. Combine crumbs and butter; sprinkle over sandwiches. Bake at 350 degrees F for 1 hour and 20 minutes or until golden brown.
Meanwhile, for sauce, saute mushrooms in butter. Add remaining ingredients; mix well. Heat through but do not boil. Spoon over sandwiches.
Amazing Artichoke and Spinach Dip recipe.
Ingredients
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 small onion, finely chopped
1 cup creamy salad dressing, e.g. Miracle Whip ™
1 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded Swiss cheese
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 teaspoon garlic powder
salt and pepper to taste
1 (10 ounce) box frozen chopped spinach, thawed and drained
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 425 degrees F (220 degrees C).
Combine the artichoke hearts, onion, salad dressing, mayonnaise, sour cream, Swiss cheese, mozzarella cheese, 1/2 cup Parmesan cheese, Romano cheese, garlic powder, salt, and pepper in a large mixing bowl; mix evenly. Gently fold the spinach into the mixture; spread into the bottom of an 8x8 casserole pan. Sprinkle 1/4 cup Parmesan cheese over the top. Cover with aluminum foil.
Bake in preheated oven 15 minutes. Remove the aluminum foil and bake until top begins to brown, about 10 minutes more. Allow to cool 10 to 15 minutes before serving.
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 small onion, finely chopped
1 cup creamy salad dressing, e.g. Miracle Whip ™
1 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded Swiss cheese
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 teaspoon garlic powder
salt and pepper to taste
1 (10 ounce) box frozen chopped spinach, thawed and drained
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 425 degrees F (220 degrees C).
Combine the artichoke hearts, onion, salad dressing, mayonnaise, sour cream, Swiss cheese, mozzarella cheese, 1/2 cup Parmesan cheese, Romano cheese, garlic powder, salt, and pepper in a large mixing bowl; mix evenly. Gently fold the spinach into the mixture; spread into the bottom of an 8x8 casserole pan. Sprinkle 1/4 cup Parmesan cheese over the top. Cover with aluminum foil.
Bake in preheated oven 15 minutes. Remove the aluminum foil and bake until top begins to brown, about 10 minutes more. Allow to cool 10 to 15 minutes before serving.
Beer Margarita recipe.
Ingredients
1 (6 ounce) can frozen lemonade concentrate
8 fluid ounces vodka
3 (12 fluid ounce) cans or bottles beer
Directions
Empty lemonade concentrate into pitcher (do not add water!). Pour in vodka and beer. Serve over ice.
1 (6 ounce) can frozen lemonade concentrate
8 fluid ounces vodka
3 (12 fluid ounce) cans or bottles beer
Directions
Empty lemonade concentrate into pitcher (do not add water!). Pour in vodka and beer. Serve over ice.
Brown Sugar Glazed Pork Chops recipe.
Ingredients
1/2 cup chopped celery
1/2 cup chopped onion
1/2 tablespoon butter
15 slices day-old bread, torn into small pieces
1/2 tablespoon Greek-style seasoning
1 (14 ounce) can chicken broth
6 pork chops
1 cup packed brown sugar
1/2 cup butter, melted
Directions
In a small skillet melt 1/2 tablespoon butter or margarine. Add onion and celery and saute until translucent. Add saute mixture to a large bowl with bread, Greek seasoning and broth. Mix to coat bread evenly, not too soggy.
Preheat oven to 350 degrees F (175 degrees C).
Spread bread mixture/stuffing in the bottom of a lightly greased 9x13 inch baking dish. Top with pork chops; if desired, sprinkle chops with additional Greek seasoning. In a medium bowl combine the brown sugar and melted butter or margarine and mix together. Brush mixture over the tops of the pork chops and drizzle over chops and stuffing, allowing some to seep into the stuffing.
Bake in the preheated oven for about 30 minutes or until internal temperature of pork has reached 160 degrees F (70 degrees C). Baking time will vary slightly depending on thickness of chops. If desired, baste with additional butter/sugar mixture while baking. Serve by dishing chops out of the baking dish, including stuffing. Enjoy!
1/2 cup chopped celery
1/2 cup chopped onion
1/2 tablespoon butter
15 slices day-old bread, torn into small pieces
1/2 tablespoon Greek-style seasoning
1 (14 ounce) can chicken broth
6 pork chops
1 cup packed brown sugar
1/2 cup butter, melted
Directions
In a small skillet melt 1/2 tablespoon butter or margarine. Add onion and celery and saute until translucent. Add saute mixture to a large bowl with bread, Greek seasoning and broth. Mix to coat bread evenly, not too soggy.
Preheat oven to 350 degrees F (175 degrees C).
Spread bread mixture/stuffing in the bottom of a lightly greased 9x13 inch baking dish. Top with pork chops; if desired, sprinkle chops with additional Greek seasoning. In a medium bowl combine the brown sugar and melted butter or margarine and mix together. Brush mixture over the tops of the pork chops and drizzle over chops and stuffing, allowing some to seep into the stuffing.
Bake in the preheated oven for about 30 minutes or until internal temperature of pork has reached 160 degrees F (70 degrees C). Baking time will vary slightly depending on thickness of chops. If desired, baste with additional butter/sugar mixture while baking. Serve by dishing chops out of the baking dish, including stuffing. Enjoy!
Bacon, Avocado and Cheese Omelet recipe.
Ingredients
2 cups finely chopped tomatoes, seeded
1/2 cup finely chopped onion
2 jalapeno peppers, or to taste, seeded and minced
4 tablespoons minced fresh cilantro
Salt and pepper to taste
3 tablespoons fresh lime or lemon juice
12 large eggs
6 tablespoons water
Salt and pepper to taste
3 tablespoons Crisco� Baking Sticks All-Vegetable Shortening
9 slices lean bacon, cooked and crumbled
2 small avocados, peeled and cut into 1/2-inch pieces
1 1/2 cups coarsely grated Monterey Jack cheese
Directions
Stir together, in a small bowl, tomato, onion, jalapeno, cilantro, lime juice, and salt and pepper to taste.
Whisk together eggs, water, and salt and pepper to taste. Heat 1/2 tablespoon CRISCO�, in an 8-inch skillet, preferably non-stick, over moderately high heat, until the foam subsides. Pour in 1/6 the egg mixture evenly over bottom of skillet. Cook for 1 minute, or until it is set.
Sprinkle 1/2 the omelet with 1/6 of the bacon, 1/6 of the avocado and 1/6 of the Monterey Jack cheese; cook the omelet for 1 minute, or until it is set.
Fold omelet over the filling, transfer to a plate and keep warm.
Repeat in the same manner with the remaining CRISCO�, egg mixture, bacon, avocado and Monterey Jack cheese.
Serve omelets with the salsa.
2 cups finely chopped tomatoes, seeded
1/2 cup finely chopped onion
2 jalapeno peppers, or to taste, seeded and minced
4 tablespoons minced fresh cilantro
Salt and pepper to taste
3 tablespoons fresh lime or lemon juice
12 large eggs
6 tablespoons water
Salt and pepper to taste
3 tablespoons Crisco� Baking Sticks All-Vegetable Shortening
9 slices lean bacon, cooked and crumbled
2 small avocados, peeled and cut into 1/2-inch pieces
1 1/2 cups coarsely grated Monterey Jack cheese
Directions
Stir together, in a small bowl, tomato, onion, jalapeno, cilantro, lime juice, and salt and pepper to taste.
Whisk together eggs, water, and salt and pepper to taste. Heat 1/2 tablespoon CRISCO�, in an 8-inch skillet, preferably non-stick, over moderately high heat, until the foam subsides. Pour in 1/6 the egg mixture evenly over bottom of skillet. Cook for 1 minute, or until it is set.
Sprinkle 1/2 the omelet with 1/6 of the bacon, 1/6 of the avocado and 1/6 of the Monterey Jack cheese; cook the omelet for 1 minute, or until it is set.
Fold omelet over the filling, transfer to a plate and keep warm.
Repeat in the same manner with the remaining CRISCO�, egg mixture, bacon, avocado and Monterey Jack cheese.
Serve omelets with the salsa.
Blackberry Pie III recipe.
Ingredients
1 recipe pastry for a 9 inch double crust pie
4 cups fresh blackberries
3 tablespoons all-purpose flour
1 cup white sugar
1 tablespoon lemon juice
1 tablespoon butter
Directions
Preheat oven to 450 degrees F (230 degrees C).
Line a 9 inch pie pan with half the pastry. Save remaining pastry for top crust. Chill both while preparing the blackberries.
Combine berries, flour, sugar, and lemon juice. Spoon into pie shell, and dot with butter or margarine. Cover with top crust, and slash in several places.
Bake for 15 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 35 to 40 minutes, or until browned.
1 recipe pastry for a 9 inch double crust pie
4 cups fresh blackberries
3 tablespoons all-purpose flour
1 cup white sugar
1 tablespoon lemon juice
1 tablespoon butter
Directions
Preheat oven to 450 degrees F (230 degrees C).
Line a 9 inch pie pan with half the pastry. Save remaining pastry for top crust. Chill both while preparing the blackberries.
Combine berries, flour, sugar, and lemon juice. Spoon into pie shell, and dot with butter or margarine. Cover with top crust, and slash in several places.
Bake for 15 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 35 to 40 minutes, or until browned.
Baja Grilled Chicken Wrap recipe.
Ingredients
1 pound boneless skinless chicken breasts, grilled, chopped
1 1/2 cups coleslaw blend (cabbage slaw mix)
1 teaspoon chili powder
1 tablespoon lime juice
1/4 cup ranch dressing
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/2 cup grape tomatoes, quartered
4 (10 inch) whole wheat tortillas
1/2 cup your favorite salsa
1/4 cup KNUDSEN Sour Cream
Directions
Heat grill to medium heat.
Combine first 7 ingredients.
Spoon chicken mixture down centers of tortillas. Fold in sides of tortillas, then roll up burrito-style. Secure with toothpicks, if desired.
Grill, seam-sides down, 8 to 9 minutes or until golden brown on all sides, turning occasionally. Serve with salsa and sour cream.
1 pound boneless skinless chicken breasts, grilled, chopped
1 1/2 cups coleslaw blend (cabbage slaw mix)
1 teaspoon chili powder
1 tablespoon lime juice
1/4 cup ranch dressing
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/2 cup grape tomatoes, quartered
4 (10 inch) whole wheat tortillas
1/2 cup your favorite salsa
1/4 cup KNUDSEN Sour Cream
Directions
Heat grill to medium heat.
Combine first 7 ingredients.
Spoon chicken mixture down centers of tortillas. Fold in sides of tortillas, then roll up burrito-style. Secure with toothpicks, if desired.
Grill, seam-sides down, 8 to 9 minutes or until golden brown on all sides, turning occasionally. Serve with salsa and sour cream.
Bavarian Sausage Supper recipe.
Ingredients
2 cups coleslaw mix
1 cup thinly sliced carrots
2 tablespoons butter or margarine
2 1/4 cups water
3/4 pound fully cooked kielbasa or Polish sausage, sliced
1 (4.5 ounce) package quick-cooking noodles and sour cream chive sauce mix
1/2 teaspoon caraway seeds (optional)
Directions
In a skillet, saute coleslaw mix and carrots in butter until crisp-tender. Add water; bring to a boil. Stir in remaining ingredients. Return to a boil; cook for 8 minutes or until noodles are tender, stirring occasionally.
2 cups coleslaw mix
1 cup thinly sliced carrots
2 tablespoons butter or margarine
2 1/4 cups water
3/4 pound fully cooked kielbasa or Polish sausage, sliced
1 (4.5 ounce) package quick-cooking noodles and sour cream chive sauce mix
1/2 teaspoon caraway seeds (optional)
Directions
In a skillet, saute coleslaw mix and carrots in butter until crisp-tender. Add water; bring to a boil. Stir in remaining ingredients. Return to a boil; cook for 8 minutes or until noodles are tender, stirring occasionally.
Bacon N Egg Pizza recipe.
Ingredients
1 (8 ounce) package refrigerated crescent rolls
12 bacon strips, cooked and crumbled
1 cup frozen shredded hash brown potatoes
3/4 cup shredded Cheddar cheese
2 tablespoons milk
1/2 cup grated Parmesan or Romano cheese
Directions
Unroll crescent dough into one long rectangle. Press onto the bottom and 1/2 in. up the sides of a greased 13-in. x 9-in. x 2-in. baking pan. Seal seams and perforations. Sprinkle with bacon, potatoes and cheddar cheese.
In a bowl, beat eggs and milk. Pour over cheddar cheese. Sprinkle with Parmesan cheese. Bake, uncovered, at 375 degrees F for 25-30 minutes or until eggs are completely set.
1 (8 ounce) package refrigerated crescent rolls
12 bacon strips, cooked and crumbled
1 cup frozen shredded hash brown potatoes
3/4 cup shredded Cheddar cheese
2 tablespoons milk
1/2 cup grated Parmesan or Romano cheese
Directions
Unroll crescent dough into one long rectangle. Press onto the bottom and 1/2 in. up the sides of a greased 13-in. x 9-in. x 2-in. baking pan. Seal seams and perforations. Sprinkle with bacon, potatoes and cheddar cheese.
In a bowl, beat eggs and milk. Pour over cheddar cheese. Sprinkle with Parmesan cheese. Bake, uncovered, at 375 degrees F for 25-30 minutes or until eggs are completely set.
Apple Snack Squares recipe.
Ingredients
2 cups white sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
2 1/2 cups self-rising flour
1 teaspoon ground cinnamon
3 cups peeled, cored, and chopped tart apple
1 cup chopped walnuts
1 cup butterscotch chips
Directions
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish.
In a large bowl, combine sugar, eggs, oil and vanilla until well blended. Stir in flour and cinnamon. Mixture will be thick. Fold in apple and nuts. Spread in prepared baking dish. Sprinkle top with butterscotch chips.
Bake in preheated oven for 35 to 40 minutes, until pick inserted in center comes out clean. Cool and cut into squares.
2 cups white sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
2 1/2 cups self-rising flour
1 teaspoon ground cinnamon
3 cups peeled, cored, and chopped tart apple
1 cup chopped walnuts
1 cup butterscotch chips
Directions
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish.
In a large bowl, combine sugar, eggs, oil and vanilla until well blended. Stir in flour and cinnamon. Mixture will be thick. Fold in apple and nuts. Spread in prepared baking dish. Sprinkle top with butterscotch chips.
Bake in preheated oven for 35 to 40 minutes, until pick inserted in center comes out clean. Cool and cut into squares.
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