Ingredients
1 cup unsalted butter, softened
2 cups butterscotch chips
2 cups white sugar, divided
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon salt
Directions
Preheat the oven to 325 degrees F (165 degrees C). In a medium saucepan over medium heat, melt butter and butterscotch chips. Stir frequently until smooth then stir one cup of the sugar, remove from heat and stir in the vanilla. Set aside. Grease a 9x13 inch pan.
In a medium bowl, whip eggs with remaining 1 cup of sugar until thick and pale, about 3 minutes. Slowly add the butterscotch mixture to the eggs while mixing. Combine the flour and salt; fold into the batter until absorbed. Spread the mixture evenly into the prepared pan.
Bake in the preheated oven for 30 minutes, or until firm. Allow to cool completely before cutting into squares.
8.09.2011
Baseball Bars recipe.
Ingredients
2/3 cup butter
1 cup packed brown sugar
1/4 cup light corn syrup
1/4 cup crunchy peanut butter
1 teaspoon vanilla extract
4 cups quick cooking oats
2 cups semisweet chocolate chips
2 cups butterscotch chips
2/3 cup crunchy peanut butter
1 cup chopped, unsalted dry-roasted peanuts
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease one 9 inch baking pan.
In a saucepan over medium heat melt the butter, brown sugar and corn syrup together. Stir in 1/4 cup of the peanut butter and the vanilla. Mix well and stir in the oats. Press the mixture into the bottom of the prepared pan.
Bake at 375 degrees F (190 degrees C) for 15 minutes.
To Make Topping: In the top half of a double boiler melt the chocolate chips and butterscotch chips together. Stir in 2/3 cup of the peanut butter and the chopped nuts. Stir until well blended.
Spread the topping over the still warm cooked bars. Sprinkle with additional chopped nuts, if desired. Let bars cool on a rack then refrigerate. Cut into bars once chilled.
2/3 cup butter
1 cup packed brown sugar
1/4 cup light corn syrup
1/4 cup crunchy peanut butter
1 teaspoon vanilla extract
4 cups quick cooking oats
2 cups semisweet chocolate chips
2 cups butterscotch chips
2/3 cup crunchy peanut butter
1 cup chopped, unsalted dry-roasted peanuts
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease one 9 inch baking pan.
In a saucepan over medium heat melt the butter, brown sugar and corn syrup together. Stir in 1/4 cup of the peanut butter and the vanilla. Mix well and stir in the oats. Press the mixture into the bottom of the prepared pan.
Bake at 375 degrees F (190 degrees C) for 15 minutes.
To Make Topping: In the top half of a double boiler melt the chocolate chips and butterscotch chips together. Stir in 2/3 cup of the peanut butter and the chopped nuts. Stir until well blended.
Spread the topping over the still warm cooked bars. Sprinkle with additional chopped nuts, if desired. Let bars cool on a rack then refrigerate. Cut into bars once chilled.
Artichoke and Sun-dried Tomato Chicken recipe.
Ingredients
4 skinless, boneless chicken breast halves
salt and pepper to taste
2 teaspoons olive oil
1 (14.5 ounce) can diced tomatoes with green peppers and onions
1/4 cup sun-dried tomato pesto
1 (14 ounce) can artichoke hearts in water, drained and quartered
Directions
Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.
Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.
4 skinless, boneless chicken breast halves
salt and pepper to taste
2 teaspoons olive oil
1 (14.5 ounce) can diced tomatoes with green peppers and onions
1/4 cup sun-dried tomato pesto
1 (14 ounce) can artichoke hearts in water, drained and quartered
Directions
Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.
Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.
Barbecue Muncher Mix recipe.
Ingredients
4 cups Corn Chex� cereal
4 cups Wheat Chex� cereal
2 cups square-shaped cheese flavored crackers
2 cups pretzel sticks
2 cups mixed nuts or dry roasted peanuts
1/2 cup butter or margarine
4 tablespoons barbecue sauce
1 tablespoon Worcestershire sauce
1 teaspoon seasoned salt
Directions
In a large roasting pan, combine the cereals, crackers, pretzels and nuts; set aside. In a small saucepan, melt butter; stir in the barbecue sauce, Worcestershire sauce and seasoned salt until blended. Pour over cereal mixture and stir to coat.
Bake, uncovered, at 250 degrees F for 1 hour, stirring every 15 minutes. Spread on waxed paper to cool completely. Store in airtight containers.
4 cups Corn Chex� cereal
4 cups Wheat Chex� cereal
2 cups square-shaped cheese flavored crackers
2 cups pretzel sticks
2 cups mixed nuts or dry roasted peanuts
1/2 cup butter or margarine
4 tablespoons barbecue sauce
1 tablespoon Worcestershire sauce
1 teaspoon seasoned salt
Directions
In a large roasting pan, combine the cereals, crackers, pretzels and nuts; set aside. In a small saucepan, melt butter; stir in the barbecue sauce, Worcestershire sauce and seasoned salt until blended. Pour over cereal mixture and stir to coat.
Bake, uncovered, at 250 degrees F for 1 hour, stirring every 15 minutes. Spread on waxed paper to cool completely. Store in airtight containers.
BBQ Potatoes with Green Onions recipe.
Ingredients
6 large potatoes, peeled
4 green onions, finely chopped
2 tablespoons butter
salt and ground black pepper to taste
Directions
Preheat an outdoor grill for high heat.
Microwave potatoes on High 5 to 8 minutes, until tender but still firm. Cool slightly, and cube.
Place cubed potatoes on a large piece of foil. Top with green onions. Dot with butter, and season with salt and pepper. Tightly seal foil around the potatoes.
Cook on the prepared grill 20 to 30 minutes, until tender.
6 large potatoes, peeled
4 green onions, finely chopped
2 tablespoons butter
salt and ground black pepper to taste
Directions
Preheat an outdoor grill for high heat.
Microwave potatoes on High 5 to 8 minutes, until tender but still firm. Cool slightly, and cube.
Place cubed potatoes on a large piece of foil. Top with green onions. Dot with butter, and season with salt and pepper. Tightly seal foil around the potatoes.
Cook on the prepared grill 20 to 30 minutes, until tender.
Aunt Wanda's Turkey Carcass Soup recipe.
Ingredients
1 picked over turkey carcass
3 large carrots, chopped
1 (15 ounce) can cut green beans, drained
1 cup chopped celery
1 cup chopped fresh spinach
1 cup chopped cabbage
2 cups white rice
Directions
Pick your Thanksgiving turkey nearly clean. (Turkey salad is great for a few days, or even turkey pot pies.) We are not real concerned about the choice meat here. Dump the turkey and all of its debris, including the juices, into a large pot. Add green beans, celery, spinach, cabbage, and white rice. Pour in enough water to cover everything.
Bring soup to a boil. Reduce heat, and simmer for an hour or so. Add more water as needed.
Remove all turkey bones and unwanted debris (i.e., skin, cartilage, etc.). There you have it. It's kind of a culinary scrapbook of your Turkey Day.
1 picked over turkey carcass
3 large carrots, chopped
1 (15 ounce) can cut green beans, drained
1 cup chopped celery
1 cup chopped fresh spinach
1 cup chopped cabbage
2 cups white rice
Directions
Pick your Thanksgiving turkey nearly clean. (Turkey salad is great for a few days, or even turkey pot pies.) We are not real concerned about the choice meat here. Dump the turkey and all of its debris, including the juices, into a large pot. Add green beans, celery, spinach, cabbage, and white rice. Pour in enough water to cover everything.
Bring soup to a boil. Reduce heat, and simmer for an hour or so. Add more water as needed.
Remove all turkey bones and unwanted debris (i.e., skin, cartilage, etc.). There you have it. It's kind of a culinary scrapbook of your Turkey Day.
Berliner Kranzer recipe.
Ingredients
1 cup white sugar
3/4 cup butter
3/4 cup shortening
2 teaspoons orange zest
4 cups sifted all-purpose flour
1 egg white
2 teaspoons white sugar
3/4 cup candied citron peel
24 red candied cherries
Directions
Cream together 1 cup sugar with butter or margarine, and shortening. Beat in 2 eggs and add orange peel.
Sift flour and gradually blend into sugar mixture. Dough should hold together and not be crumbly.
Take a walnut sized piece of dough, and roll in palms of hand to create a 4 to 6 inch rope. Bring ends together to form a circle, and fold ends over each other. Brush with a mixture made from beaten egg white and 2 teaspoons sugar; this makes a glossy finish. Add green citron slices for "leaves" and 1/2 red citron cherry for" berry" - use to decorate at the knot.
Bake at 400 degrees F (205 degrees C) on ungreased cookie sheets for 10 to 12 minutes. Bake only until cookies are light brown on bottom - just barely baked.
1 cup white sugar
3/4 cup butter
3/4 cup shortening
2 teaspoons orange zest
4 cups sifted all-purpose flour
1 egg white
2 teaspoons white sugar
3/4 cup candied citron peel
24 red candied cherries
Directions
Cream together 1 cup sugar with butter or margarine, and shortening. Beat in 2 eggs and add orange peel.
Sift flour and gradually blend into sugar mixture. Dough should hold together and not be crumbly.
Take a walnut sized piece of dough, and roll in palms of hand to create a 4 to 6 inch rope. Bring ends together to form a circle, and fold ends over each other. Brush with a mixture made from beaten egg white and 2 teaspoons sugar; this makes a glossy finish. Add green citron slices for "leaves" and 1/2 red citron cherry for" berry" - use to decorate at the knot.
Bake at 400 degrees F (205 degrees C) on ungreased cookie sheets for 10 to 12 minutes. Bake only until cookies are light brown on bottom - just barely baked.
Auto Parts Chicken recipe.
Ingredients
1 tablespoon butter
1 tablespoon olive oil
4 skinless, boneless chicken breasts
2 cloves garlic, minced
1 leek, chopped
1/2 white onion, sliced into thin wedges
4 large potatoes, chopped
2 large carrots, sliced diagonally
1 (10.75 ounce) can herb seasoned chicken broth
2/3 cup water
1 bay leaf, crushed
ground black pepper to taste
2 teaspoons dried parsley
2 tablespoons all-purpose flour
2 tablespoons water
Directions
In a large skillet, heat the butter/margarine and oil over medium heat. Lightly brown the chicken breast halves. Add the garlic, leek and onion and saute until they begin to soften. Add the potatoes and carrots, then add chicken broth, water, bay leaf, pepper and parsley. Simmer all together for 30 minutes or until vegetables are soft.
Combine 2 tablespoons each flour and water and mix together (done easily if you shake together in a jar). Turn up heat under skillet and add flour/water mixture to thicken the juices.
1 tablespoon butter
1 tablespoon olive oil
4 skinless, boneless chicken breasts
2 cloves garlic, minced
1 leek, chopped
1/2 white onion, sliced into thin wedges
4 large potatoes, chopped
2 large carrots, sliced diagonally
1 (10.75 ounce) can herb seasoned chicken broth
2/3 cup water
1 bay leaf, crushed
ground black pepper to taste
2 teaspoons dried parsley
2 tablespoons all-purpose flour
2 tablespoons water
Directions
In a large skillet, heat the butter/margarine and oil over medium heat. Lightly brown the chicken breast halves. Add the garlic, leek and onion and saute until they begin to soften. Add the potatoes and carrots, then add chicken broth, water, bay leaf, pepper and parsley. Simmer all together for 30 minutes or until vegetables are soft.
Combine 2 tablespoons each flour and water and mix together (done easily if you shake together in a jar). Turn up heat under skillet and add flour/water mixture to thicken the juices.
Best Chocolate Pound Cake recipe.
Ingredients
1/2 cup shortening
1 cup butter, softened
3 cups white sugar
5 egg yolks
5 egg whites
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1 1/4 cups milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
Cream shortening and butter until light and fluffy, gradually adding sugar. Beat well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition.
Sift flour, baking powder, salt, cocoa and cinnamon together. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond extracts.
In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into a greased and floured 10 inch tube pan.
Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan, and let cool completely on a wire rack.
1/2 cup shortening
1 cup butter, softened
3 cups white sugar
5 egg yolks
5 egg whites
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1 1/4 cups milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
Cream shortening and butter until light and fluffy, gradually adding sugar. Beat well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition.
Sift flour, baking powder, salt, cocoa and cinnamon together. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond extracts.
In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into a greased and floured 10 inch tube pan.
Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan, and let cool completely on a wire rack.
Banana Pudding Cake recipe.
Ingredients
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant banana pudding mix
1 cup water
1/4 cup vegetable oil
3/4 cup mashed bananas
2 cups confectioners' sugar
2 tablespoons milk
1 dash vanilla extract
1/2 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
Bake in a preheated oven for 50 to 55 minutes, or until cake tests done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make glaze: In a small bowl, combine confectioners' sugar, milk and vanilla. Whisk until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired.
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant banana pudding mix
1 cup water
1/4 cup vegetable oil
3/4 cup mashed bananas
2 cups confectioners' sugar
2 tablespoons milk
1 dash vanilla extract
1/2 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
Bake in a preheated oven for 50 to 55 minutes, or until cake tests done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make glaze: In a small bowl, combine confectioners' sugar, milk and vanilla. Whisk until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired.
Belgian Iron Cookies recipe.
Ingredients
5 pounds all-purpose flour
4 1/2 cups brown sugar
2 cups butter
1 teaspoon vanilla extract
1 teaspoon salt
2 tablespoons whiskey
Directions
Cream butter and brown sugar. Add eggs, vanilla, salt, and liquor (if desired). Blend in.
Now it gets to be fun. You have to work in all five pounds of flour little by little by hand. It will work in but it takes a while. You'll wind up with a BIG mixing bowl of dough.
Refrigerate dough overnight.
Have plenty of people to help with the cooking. Lightly grease and heat the empty cookie iron over a gas burner. Start with a tablespoon and a half of dough rolled into a little "cigar" shape and vary amount to fit the size of your cookie iron. It takes from one to one and a half minutes to cook each cookie - it's a trial and error process at first till you get a handle on the temperature of the gas burner and the heat retaining capabilities of your iron. A properly cooked cookie will be golden and after cooled, crisp.
This a family holiday tradition for us and we spend a whole day cooking cookies with lots of testing to make sure they're as good as last year's. The cast iron cookie irons work best, but I have seen people make them with the aluminum pizelle "irons". Ask for a krumkokie (croom cockie) iron at a gourmet cooking shop. We put them in tins and store till next Christmas, eating last year's cookies.
5 pounds all-purpose flour
4 1/2 cups brown sugar
2 cups butter
1 teaspoon vanilla extract
1 teaspoon salt
2 tablespoons whiskey
Directions
Cream butter and brown sugar. Add eggs, vanilla, salt, and liquor (if desired). Blend in.
Now it gets to be fun. You have to work in all five pounds of flour little by little by hand. It will work in but it takes a while. You'll wind up with a BIG mixing bowl of dough.
Refrigerate dough overnight.
Have plenty of people to help with the cooking. Lightly grease and heat the empty cookie iron over a gas burner. Start with a tablespoon and a half of dough rolled into a little "cigar" shape and vary amount to fit the size of your cookie iron. It takes from one to one and a half minutes to cook each cookie - it's a trial and error process at first till you get a handle on the temperature of the gas burner and the heat retaining capabilities of your iron. A properly cooked cookie will be golden and after cooled, crisp.
This a family holiday tradition for us and we spend a whole day cooking cookies with lots of testing to make sure they're as good as last year's. The cast iron cookie irons work best, but I have seen people make them with the aluminum pizelle "irons". Ask for a krumkokie (croom cockie) iron at a gourmet cooking shop. We put them in tins and store till next Christmas, eating last year's cookies.
Broccoli and Garlic Penne Pasta recipe.
Ingredients
1 cup Swanson� Chicken Broth
1/2 teaspoon dried basil leaves, crushed
1/8 teaspoon ground black pepper
2 cloves garlic, minced
3 cups broccoli flowerets
4 1/2 cups hot cooked penne pasta (medium tube-shaped pasta), cooked without salt
1 tablespoon lemon juice
2 tablespoons grated Parmesan cheese
Directions
Mix broth, basil, pepper, garlic and broccoli in skillet. Heat to a boil. Cover and cook over low heat for 3 minutes or until broccoli is tender-crisp.
Add pasta and lemon juice. Toss to coat. Serve with cheese.
1 cup Swanson� Chicken Broth
1/2 teaspoon dried basil leaves, crushed
1/8 teaspoon ground black pepper
2 cloves garlic, minced
3 cups broccoli flowerets
4 1/2 cups hot cooked penne pasta (medium tube-shaped pasta), cooked without salt
1 tablespoon lemon juice
2 tablespoons grated Parmesan cheese
Directions
Mix broth, basil, pepper, garlic and broccoli in skillet. Heat to a boil. Cover and cook over low heat for 3 minutes or until broccoli is tender-crisp.
Add pasta and lemon juice. Toss to coat. Serve with cheese.
Baby Ruth Cookies recipe.
Ingredients
1/2 cup butter
3/4 cup white sugar
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
2 mini chocolate-coated peanut and nougat candy, eg: Baby Ruth TM
Directions
Cream together butter and sugar. Add eggs and vanilla. mix well. Mix dry ingredients together. Add to egg mixture. Mix well. Add chopped up Babe Ruth Candy bars.
Drop by heaping teaspoonful on cookie sheet. Bake at 375 degrees F (190 degrees C) for 12-15 minutes.
1/2 cup butter
3/4 cup white sugar
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
2 mini chocolate-coated peanut and nougat candy, eg: Baby Ruth TM
Directions
Cream together butter and sugar. Add eggs and vanilla. mix well. Mix dry ingredients together. Add to egg mixture. Mix well. Add chopped up Babe Ruth Candy bars.
Drop by heaping teaspoonful on cookie sheet. Bake at 375 degrees F (190 degrees C) for 12-15 minutes.
Barbequed Cabbage recipe.
Ingredients
1/2 head cabbage, cut into thick shreds
1/2 cup soy sauce
1/4 cup butter
freshly ground pepper to taste
Directions
Preheat an outdoor grill for medium heat.
Evenly divide the cabbage among 4 squares of aluminum foil. Sprinkle 2 tablespoons of soy sauce over each pile of cabbage, and place a tablespoon of butter on top. Season with pepper to taste, and fold the sides of the foil over the cabbage, sealing to form a packet.
Place packets onto preheated grill, and cook until the cabbage is tender, 15 to 20 minutes.
1/2 head cabbage, cut into thick shreds
1/2 cup soy sauce
1/4 cup butter
freshly ground pepper to taste
Directions
Preheat an outdoor grill for medium heat.
Evenly divide the cabbage among 4 squares of aluminum foil. Sprinkle 2 tablespoons of soy sauce over each pile of cabbage, and place a tablespoon of butter on top. Season with pepper to taste, and fold the sides of the foil over the cabbage, sealing to form a packet.
Place packets onto preheated grill, and cook until the cabbage is tender, 15 to 20 minutes.
Apricot Pineapple Jam recipe.
Ingredients
12 ounces dried apricots
1 cup water
1 (20 ounce) can crushed pineapple, undrained
1/2 cup grapefruit juice
3 cups sugar
Directions
In a large saucepan, bring apricots and water to a boil. Reduce heat; cover and simmer for 15 minutes or until apricots are very tender. Mash. Add pineapple, grapefruit juice and sugar. Simmer, uncovered, for 1 hour or until thick and translucent, stirring frequently.
Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but no longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year.
12 ounces dried apricots
1 cup water
1 (20 ounce) can crushed pineapple, undrained
1/2 cup grapefruit juice
3 cups sugar
Directions
In a large saucepan, bring apricots and water to a boil. Reduce heat; cover and simmer for 15 minutes or until apricots are very tender. Mash. Add pineapple, grapefruit juice and sugar. Simmer, uncovered, for 1 hour or until thick and translucent, stirring frequently.
Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but no longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year.
Absolutely Excellent Oatmeal Cookies recipe.
Ingredients
1 cup shortening
2 cups brown sugar
1 cup sour milk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups rolled oats
1 cup chopped walnuts
1 cup raisins
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and sour milk. Combine the flour, baking powder, baking soda, salt and cinnamon, gradually stir into the creamed mixture. Finally, stir in the rolled oats, and your choice of additions. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
1 cup shortening
2 cups brown sugar
1 cup sour milk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups rolled oats
1 cup chopped walnuts
1 cup raisins
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and sour milk. Combine the flour, baking powder, baking soda, salt and cinnamon, gradually stir into the creamed mixture. Finally, stir in the rolled oats, and your choice of additions. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Bacon Cheddar Spread recipe.
Ingredients
10 slices bacon
2 cups shredded Cheddar cheese
1 tablespoon grated onion
1 cup creamy salad dressing
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble.
In a medium bowl, mix together crumbled bacon, Cheddar cheese, grated onion and creamy salad dressing. Chill in the refrigerator approximately 1 hour before serving.
10 slices bacon
2 cups shredded Cheddar cheese
1 tablespoon grated onion
1 cup creamy salad dressing
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble.
In a medium bowl, mix together crumbled bacon, Cheddar cheese, grated onion and creamy salad dressing. Chill in the refrigerator approximately 1 hour before serving.
Almond Strawberry Salad recipe.
Ingredients
3 cups fresh baby spinach
1/2 cup sliced fresh strawberries
1/4 cup sliced honey-roasted almonds
1 tablespoon cider vinegar
1 tablespoon honey
1 1/2 teaspoons sugar
Directions
In a large bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the vinegar, honey and sugar; shake well. Drizzle over salad and toss to coat. Serve immediately.
3 cups fresh baby spinach
1/2 cup sliced fresh strawberries
1/4 cup sliced honey-roasted almonds
1 tablespoon cider vinegar
1 tablespoon honey
1 1/2 teaspoons sugar
Directions
In a large bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the vinegar, honey and sugar; shake well. Drizzle over salad and toss to coat. Serve immediately.
Blonde Brownies III recipe.
Ingredients
2 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter
2 1/2 cups packed brown sugar
1 cup chopped walnuts
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 15 x 10 x 1 inch baking pan.
Sift flour, baking powder and salt together, and set aside. Using a large pan, melt the butter and stir in the brown sugar. Let this cool for about 10 minutes and then add the eggs one at a time. Be sure to beat well after adding each egg. Add the flour mixture, the nuts and the chocolate chips and blend well. Spread in the greased pan.
Bake 25 to 30 minutes in the preheated oven or until the edges begin to pull away from the sides. Cut into small squares when cool.
2 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter
2 1/2 cups packed brown sugar
1 cup chopped walnuts
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 15 x 10 x 1 inch baking pan.
Sift flour, baking powder and salt together, and set aside. Using a large pan, melt the butter and stir in the brown sugar. Let this cool for about 10 minutes and then add the eggs one at a time. Be sure to beat well after adding each egg. Add the flour mixture, the nuts and the chocolate chips and blend well. Spread in the greased pan.
Bake 25 to 30 minutes in the preheated oven or until the edges begin to pull away from the sides. Cut into small squares when cool.
Apple-Raisin Rice Dessert recipe.
Ingredients
2 1/4 cups water
1 cup sugar
3 cups sliced peeled tart apples
3 tablespoons lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups cooked long-grain rice
1/2 cup raisins
7 1/2 teaspoons butter or stick margarine
2 teaspoons vanilla extract
10 tablespoons reduced-fat whipped topping
Directions
In a large saucepan, bring water to a boil; add sugar. Cook and stir until sugar is dissolved. Stir in the apples, lemon juice and spices. Reduce heat; simmer for 3-5 minutes or until apples are tender. Stir in rice, raisins, butter and vanilla.
Pour into a 2-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 50-55 minutes or until liquid is absorbed. Let stand for 10 minutes before serving. Garnish each serving with whipped topping. Serve warm.
2 1/4 cups water
1 cup sugar
3 cups sliced peeled tart apples
3 tablespoons lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups cooked long-grain rice
1/2 cup raisins
7 1/2 teaspoons butter or stick margarine
2 teaspoons vanilla extract
10 tablespoons reduced-fat whipped topping
Directions
In a large saucepan, bring water to a boil; add sugar. Cook and stir until sugar is dissolved. Stir in the apples, lemon juice and spices. Reduce heat; simmer for 3-5 minutes or until apples are tender. Stir in rice, raisins, butter and vanilla.
Pour into a 2-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 50-55 minutes or until liquid is absorbed. Let stand for 10 minutes before serving. Garnish each serving with whipped topping. Serve warm.
Berries and Cream recipe.
Ingredients
1 1/2 cups sliced fresh strawberries
1 1/2 cups fresh blueberries
1 cup part-skim ricotta cheese
1 tablespoon nonfat evaporated milk
1 tablespoon white sugar
1 1/2 tablespoons Marsala wine
1 1/2 tablespoons chopped toasted hazelnuts
Directions
Layer the strawberries and blueberries in 6 individual serving dishes.
Using an electric beater, whip together the ricotta cheese, milk, sugar and wine. Spoon a portion of the cream over each fruit serving, top with toasted hazelnuts, and serve.
1 1/2 cups sliced fresh strawberries
1 1/2 cups fresh blueberries
1 cup part-skim ricotta cheese
1 tablespoon nonfat evaporated milk
1 tablespoon white sugar
1 1/2 tablespoons Marsala wine
1 1/2 tablespoons chopped toasted hazelnuts
Directions
Layer the strawberries and blueberries in 6 individual serving dishes.
Using an electric beater, whip together the ricotta cheese, milk, sugar and wine. Spoon a portion of the cream over each fruit serving, top with toasted hazelnuts, and serve.
Broiled Summer Squash With Radish recipe.
Ingredients
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 teaspoon chopped fresh dill
1/4 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/2 cup chopped red onion
1 large zucchini, cut in half lengthwise then into 1/4-inch slices
1 large yellow squash, cut into 1/2-inch cubes
4 radishes, cut into 1/4-inch-thick slices
Directions
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Whisk the olive oil, vinegar, dill, salt, and pepper together in a mixing bowl until evenly blended. Add the onion, zucchini, yellow squash, and radishes; toss until evenly coated. Spoon into an 8x8-inch baking dish, and cover with aluminum foil.
Broil in the preheated oven 10 minutes, then remove the foil, and continue broiling until the vegetables are tender and nicely browned on top, about 10 minutes more.
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 teaspoon chopped fresh dill
1/4 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/2 cup chopped red onion
1 large zucchini, cut in half lengthwise then into 1/4-inch slices
1 large yellow squash, cut into 1/2-inch cubes
4 radishes, cut into 1/4-inch-thick slices
Directions
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Whisk the olive oil, vinegar, dill, salt, and pepper together in a mixing bowl until evenly blended. Add the onion, zucchini, yellow squash, and radishes; toss until evenly coated. Spoon into an 8x8-inch baking dish, and cover with aluminum foil.
Broil in the preheated oven 10 minutes, then remove the foil, and continue broiling until the vegetables are tender and nicely browned on top, about 10 minutes more.
Arugula Salad with Avocado Citrus Vinaigrette recipe.
Ingredients
1 avocado - peeled, pitted and diced
1/4 cup chopped red onion
2 tablespoons fresh lime juice
2 tablespoons grapefruit juice
2 tablespoons rice wine vinegar
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt
1/4 cup olive oil
1 tablespoon honey
3 tablespoons chopped cilantro
1 leaf fresh mint, chopped
1 leaf fresh basil, chopped
2 1/2 cups baby arugula leaves
2 ounces kalamata olives, pitted and halved
2 ounces cherry tomatoes, halved
2 tablespoons freshly shaved Parmesan cheese, or to taste
Directions
Place the avocado, red onion, lime juice, grapefruit juice, rice wine vinegar, black pepper, and sea salt in a blender, and process until smooth, about 30 seconds. While the blender is running, drizzle in the olive oil; add honey, cilantro, mint, and basil leaves, and process for a few more seconds to leave the herbs visible as small flecks.
Toss the arugula, kalamata olives, and cherry tomatoes in a salad bowl; sprinkle with shaved Parmesan cheese. Pour vinaigrette over the salad, and toss to serve.
1 avocado - peeled, pitted and diced
1/4 cup chopped red onion
2 tablespoons fresh lime juice
2 tablespoons grapefruit juice
2 tablespoons rice wine vinegar
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt
1/4 cup olive oil
1 tablespoon honey
3 tablespoons chopped cilantro
1 leaf fresh mint, chopped
1 leaf fresh basil, chopped
2 1/2 cups baby arugula leaves
2 ounces kalamata olives, pitted and halved
2 ounces cherry tomatoes, halved
2 tablespoons freshly shaved Parmesan cheese, or to taste
Directions
Place the avocado, red onion, lime juice, grapefruit juice, rice wine vinegar, black pepper, and sea salt in a blender, and process until smooth, about 30 seconds. While the blender is running, drizzle in the olive oil; add honey, cilantro, mint, and basil leaves, and process for a few more seconds to leave the herbs visible as small flecks.
Toss the arugula, kalamata olives, and cherry tomatoes in a salad bowl; sprinkle with shaved Parmesan cheese. Pour vinaigrette over the salad, and toss to serve.
Basic Beef Starter recipe.
Ingredients
5 pounds ground beef
4 medium onions, chopped
3 garlic cloves, minced
1 (12 ounce) bottle chili sauce
1 (.75 ounce) packet dry brown gravy mix
1 envelope onion soup mix
1 teaspoon salt
Directions
In a Dutch oven cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Cook for 10 minutes or until heated through. Cool. Place about 2-3/4 cups each in four freezer containers. May be frozen for up to 3 months.
5 pounds ground beef
4 medium onions, chopped
3 garlic cloves, minced
1 (12 ounce) bottle chili sauce
1 (.75 ounce) packet dry brown gravy mix
1 envelope onion soup mix
1 teaspoon salt
Directions
In a Dutch oven cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Cook for 10 minutes or until heated through. Cool. Place about 2-3/4 cups each in four freezer containers. May be frozen for up to 3 months.
Beefy Barbecue Macaroni recipe.
Ingredients
3/4 pound ground beef
1/2 cup chopped onion
3 garlic cloves, minced
3 1/2 cups cooked elbow macaroni
3/4 cup barbeque sauce
1/4 teaspoon pepper
1 dash cayenne pepper
1/4 cup milk
1 tablespoon butter or margarine
1 cup shredded sharp Cheddar cheese
Additional Cheddar cheese (optional)
Directions
In a skillet, cook beef, onion and garlic until meat is no longer pink; drain. Add macaroni, barbecue sauce, pepper and cayenne; mix well. In a saucepan, heat milk and butter over medium heat until butter is melted. Stir in cheese until melted. Pour over the macaroni mixture and mix gently. Sprinkle with cheese if desired.
3/4 pound ground beef
1/2 cup chopped onion
3 garlic cloves, minced
3 1/2 cups cooked elbow macaroni
3/4 cup barbeque sauce
1/4 teaspoon pepper
1 dash cayenne pepper
1/4 cup milk
1 tablespoon butter or margarine
1 cup shredded sharp Cheddar cheese
Additional Cheddar cheese (optional)
Directions
In a skillet, cook beef, onion and garlic until meat is no longer pink; drain. Add macaroni, barbecue sauce, pepper and cayenne; mix well. In a saucepan, heat milk and butter over medium heat until butter is melted. Stir in cheese until melted. Pour over the macaroni mixture and mix gently. Sprinkle with cheese if desired.
Apricot Kuchen recipe.
Ingredients
8 ounces dried apricot halves
3 cups cold water
2 cups sugar
4 cups all-purpose flour
1 cup butter
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup sugar
1 teaspoon salt
3 eggs, beaten
1 teaspoon ground cardamom
Ground cinnamon
Additional sugar
Directions
Place apricots and water in a bowl; soak overnight.
In a saucepan, combine apricots, soaking liquid, and sugar. Simmer until apricots are transparent. Cool; drain and set aside.
Place flour in a mixing bowl; cut in butter until mixture resembles coarse crumbs. Dissolve yeast in water; add to crumb mixture along with sugar, salt, eggs and cardamom. Beat until smooth (dough will be soft and sticky). Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
On a floured surface or pastry cloth, knead dough for 2 minutes. Divide into three portions; roll each in a 9-inch circle. Place each in a greased 9-inch round cake pan. Let rise until doubled, about 1 1/4 hours.
Preheat an oven to 350 degrees F (175 degrees C).
Place apricots on top of dough. Combine cinnamon and sugar; sprinkle over apricots. Bake in preheated oven for 25-30 minutes. Cool on wire racks.
8 ounces dried apricot halves
3 cups cold water
2 cups sugar
4 cups all-purpose flour
1 cup butter
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup sugar
1 teaspoon salt
3 eggs, beaten
1 teaspoon ground cardamom
Ground cinnamon
Additional sugar
Directions
Place apricots and water in a bowl; soak overnight.
In a saucepan, combine apricots, soaking liquid, and sugar. Simmer until apricots are transparent. Cool; drain and set aside.
Place flour in a mixing bowl; cut in butter until mixture resembles coarse crumbs. Dissolve yeast in water; add to crumb mixture along with sugar, salt, eggs and cardamom. Beat until smooth (dough will be soft and sticky). Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
On a floured surface or pastry cloth, knead dough for 2 minutes. Divide into three portions; roll each in a 9-inch circle. Place each in a greased 9-inch round cake pan. Let rise until doubled, about 1 1/4 hours.
Preheat an oven to 350 degrees F (175 degrees C).
Place apricots on top of dough. Combine cinnamon and sugar; sprinkle over apricots. Bake in preheated oven for 25-30 minutes. Cool on wire racks.
Black Bean Chili recipe.
Ingredients
1 tablespoon olive oil
1 onion, chopped
2 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
10 fresh mushrooms, quartered
6 roma (plum) tomatoes, diced
1 cup fresh corn kernels
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups chicken broth
1 teaspoon salt
Directions
Heat oil in a large saucepan over medium-high heat. Sautee the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin and chili powder. Stir in the black beans, chicken broth and salt. bring to a boil.
Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.
1 tablespoon olive oil
1 onion, chopped
2 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
10 fresh mushrooms, quartered
6 roma (plum) tomatoes, diced
1 cup fresh corn kernels
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups chicken broth
1 teaspoon salt
Directions
Heat oil in a large saucepan over medium-high heat. Sautee the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin and chili powder. Stir in the black beans, chicken broth and salt. bring to a boil.
Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.
Boiled Chicken recipe.
Ingredients
1 (3 pound) whole chicken
1 large onion, halved - unpeeled
3 carrots, cut into chunks - unpeeled
2 stalks celery, cut into chunks
1 tablespoon whole peppercorns
water to cover
Directions
Place chicken in a large pot with onion, carrots, celery and peppercorns; add water to cover. Cover pot and bring to a boil; reduce heat to a gentle boil and cook for about 90 minutes, or until chicken meat is falling off of the bone. Remove chicken, let cool and shred or chop the meat.
1 (3 pound) whole chicken
1 large onion, halved - unpeeled
3 carrots, cut into chunks - unpeeled
2 stalks celery, cut into chunks
1 tablespoon whole peppercorns
water to cover
Directions
Place chicken in a large pot with onion, carrots, celery and peppercorns; add water to cover. Cover pot and bring to a boil; reduce heat to a gentle boil and cook for about 90 minutes, or until chicken meat is falling off of the bone. Remove chicken, let cool and shred or chop the meat.
Black Bean Hummus recipe.
Ingredients
1 clove garlic
1 (15 ounce) can black beans; drain and reserve liquid
2 tablespoons lemon juice
1 1/2 tablespoons tahini
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
10 Greek olives
Directions
Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.
1 clove garlic
1 (15 ounce) can black beans; drain and reserve liquid
2 tablespoons lemon juice
1 1/2 tablespoons tahini
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
10 Greek olives
Directions
Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.
Balsamic Chicken Breasts recipe.
Ingredients
2 sweet potatoes, peeled and cut into 2-inch pieces
1 tablespoon olive oil
salt and pepper to taste
2 skinless, boneless chicken breast halves
1/2 cup balsamic vinegar
salt and ground black pepper to taste
1/2 cup balsamic vinegar
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place the potatoes on a baking sheet; drizzle olive oil over potatoes and season with salt and pepper.
Place the chicken breasts in a baking dish. Pour 1/2 cup of balsamic vinegar over the breasts; season with salt and pepper. Cover with aluminum foil.
Place the potatoes in the preheated oven and bake for 10 minutes; place the dish with the chicken in the oven and cook both the potatoes an chicken another 20 minutes; flip both the potatoes and chicken; reduce the oven heat to 350 degrees F (175 degrees C). Bake another 20 minutes.
Pour 1/2 cup of balsamic vinegar into a small saucepan and place over medium heat. Cook until reduced to about 1/4 cup. Place the chicken breasts atop the potatoes; drizzle with the reduced balsamic vinegar to serve.
2 sweet potatoes, peeled and cut into 2-inch pieces
1 tablespoon olive oil
salt and pepper to taste
2 skinless, boneless chicken breast halves
1/2 cup balsamic vinegar
salt and ground black pepper to taste
1/2 cup balsamic vinegar
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place the potatoes on a baking sheet; drizzle olive oil over potatoes and season with salt and pepper.
Place the chicken breasts in a baking dish. Pour 1/2 cup of balsamic vinegar over the breasts; season with salt and pepper. Cover with aluminum foil.
Place the potatoes in the preheated oven and bake for 10 minutes; place the dish with the chicken in the oven and cook both the potatoes an chicken another 20 minutes; flip both the potatoes and chicken; reduce the oven heat to 350 degrees F (175 degrees C). Bake another 20 minutes.
Pour 1/2 cup of balsamic vinegar into a small saucepan and place over medium heat. Cook until reduced to about 1/4 cup. Place the chicken breasts atop the potatoes; drizzle with the reduced balsamic vinegar to serve.
BBQ Pork for Sandwiches recipe.
Ingredients
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce
Directions
Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
Bake in the preheated oven for 30 minutes, or until heated through.
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce
Directions
Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
Bake in the preheated oven for 30 minutes, or until heated through.
Apricot Ginger Game Hens recipe.
Ingredients
1/2 cup soy sauce
1/4 cup apricot preserves
3/4 teaspoon grated fresh ginger root
1 teaspoon crushed garlic
1/2 cup white wine
1/2 teaspoon white sugar
2 Cornish game hens, halved lengthwise
Directions
In shallow dish, mix the soy sauce, apricot preserves, ginger, garlic, wine, and sugar. Place the hens in the dish, and coat with the marinade. Cover, and allow to marinate in the refrigerator 8 hours, or overnight.
Preheat oven to 325 degrees F (165 degrees C).
Arrange the hen halves in a baking dish. Pour remaining marinade over the hens. Bake uncovered 1 hour and 15 minutes in the preheated oven, basting frequently with the marinade, until hen juices run clear.
1/2 cup soy sauce
1/4 cup apricot preserves
3/4 teaspoon grated fresh ginger root
1 teaspoon crushed garlic
1/2 cup white wine
1/2 teaspoon white sugar
2 Cornish game hens, halved lengthwise
Directions
In shallow dish, mix the soy sauce, apricot preserves, ginger, garlic, wine, and sugar. Place the hens in the dish, and coat with the marinade. Cover, and allow to marinate in the refrigerator 8 hours, or overnight.
Preheat oven to 325 degrees F (165 degrees C).
Arrange the hen halves in a baking dish. Pour remaining marinade over the hens. Bake uncovered 1 hour and 15 minutes in the preheated oven, basting frequently with the marinade, until hen juices run clear.
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