Cheddar Corn Pancakes

Cheddar Corn PancakesRecipe Source: Gail's Station House

Preparation Time: 5 minutes
Cook Time: 10 minutes
Servings: 4

Cheddar corn pancakes are a delicious legacy of Gail's Station House of West Redding and Ridgefield, Connecticut. They are sweet and savory and even more delicious when blanketed with warm maple syrup.

1-1/4 cups all-purpose flour
1 tablespoon sugar
4 tablespoons baking powder
1 teaspoon salt
2 eggs
1-1-1/4 cups milk
4 tablespoons butter, melted and cooled
1 7-ounce can corn niblets, thoroughly drained
butter for frying
2 cups grated cheddar cheese

1. Mix together the flour, sugar, baking powder, and salt.
2. Beat the eggs and 1 cup of milk together. Stir in the melted butter.
3. Combine both mixtures, then add the corn niblets, stirring only enough to blend. If the mixture seems too thick to pour, add more milk.
4. Over medium-high heat, melt butter on a griddle or in a skillet. When the butter begins to sizzle, pour out pancakes 4-5 inches in diameter. Sprinkle each with about 1/8 cup of the cheese. When bubbles begin to pop on the surface of the pancake, flip and cook until the cheese is crusty and gold.
5. Serve hot with syrup.

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LEMON PIE

LEMON PIE

6-8 Servings

Prep: 30 min. Bake: 25 min. + chilling

Ingredients

• 1-1/3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup shortening
• 3 tablespoons plus 1/2 cup cold water, divided
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 
  FILLING:
• 1-1/4 cups sugar
• 1/4 cup cornstarch
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1-1/2 cups water
• 3 egg yolks, lightly beaten
• 2 tablespoons butter
• 1-1/2 teaspoons grated lemon peel
• 1/3 cup lemon juice
• 
  MERINGUE:
• 1/2 cup sugar, divided
• 1 tablespoon cornstarch
• 1/2 cup water
• 4 egg whites
• 3/4 teaspoon vanilla extract
• 6 tablespoons sugar

Directions

• In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball.
• Roll out pastry to fit a 9-in. Pie plate. Transfer pastry to pie plate. Trim to 1/2 in. Beyond edge of plate; flute edges. Bake at 425° for 12-15 minutes or until lightly browned.
• In a small saucepan, combine sugar and cornstarch. Gradually stir in remaining cold water until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until mixture is thickened and clear. Remove from the heat; set aside to cool.
• For filling, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
• Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon peel. Gradually stir in lemon juice just until combined. Pour into the crust.
• For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Cool.
• In a large bowl, beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
• Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 444 calories, 17 g fat (5 g saturated fat), 87 mg cholesterol, 282 mg sodium, 68 g carbohydrate, 1 g fiber, 5 g protein.

Danish Apple Cake

Danish Apple Cake

Recipe By :Grannym IL
Serving Size : 8 Preparation 


 1 stick butter
1/2 cup sugar
2 eggs
1 tsp grated lemon peel
1 tsp lemon juice
1 cup flour
5 medium apples, peeled, cored, sliced thin
2 tbsp melted butter
2 tbsp sugar

In a mixing bowl, cream together 1 stick butter and 1/2 cup sugar until light and fluffy. Beat in eggs, one at a time. Add lemon peel and juice. 

Sift flour, measure and gradually add to creamed mixture. Beat until smooth. Turn batter into a greased 9 or 10" spring form pan. 

Arrange apple slices evenly over batter. Lightly brush apples with melted butter, sprinkle with 2 tbsp sugar. 

Bake in a preheated  350 degree oven one hour. Allow cake to cool a few minutes. 

Mean while, whip 1 cup heavy cream with 3 tbsp sugar and 1/2 tsp vanilla.
 
Remove sides of pan. Cut cake into wedges and serve warm. Top each wedge with a generous spoonful of whipped cream.

Serves eight.

Cold Sesame Noodles

Cold Sesame Noodles (Mr. Food)

4 to 6 servings


1 pound linguine or spaghetti

1 cup peanut butter

6 scallions, thinly sliced

2 tablespoons vegetable oil

2 tablespoons soy sauce

3 garlic cloves, minced

1-1/2 teaspoons white vinegar

2 tablespoons sesame oil

1/4 teaspoon ground red pepper


Cook the pasta according to the package directions; drain and set aside.

In a large bowl, combine the remaining ingredients; mix well. Add the pasta and toss to coat evenly.

Cover and chill for at least 1 hour before serving.

SERVING SUGGESTIONS: Sure, you can serve this warm, but to bring out the sesame and peanut flavors, I suggest serving it cold, which is the traditional way. And to give it a restaurant finished look, garnish with sesame seeds and additional sliced scallions.

Company Creamed Tuna

Company Creamed Tuna


2 table finely chopped onion

6 1/2-oz can tuna, drained

3 table butter or margarine

3 table dry white wine

3 table flour

1 1/4 cups milk

2 table snipped parsley

1/2 cup sour cream

4 baked patty shells or buttered toast



In saucepan cook onion in butter until tender. Stir in flour, 1/4 teas salt, and dash of pepper. Add milk all at once; cook quickly, stirring constantly, until mixture thickens and bubbles. Stir about 1 cup of the hot milk mixture into sour cream; return all to saucepan. Add tuna, wine, and parsley. Heat through. Serve in patty shells or spoon over hot buttered toast points. 4 servings

Ultimate Garden Salad

Ultimate Garden Salad

Kids are great salad makers. You can give them the assignment of washing and drying all the ingredients: lettuces, radishes, carrots, celery, parsley -- whatever you want to include.


Salad

Lettuces (choose your family's favorites)


Optional add-ins:

Celery

Radishes

Carrots

Oranges

Tomatoes

Parsley (or your own favorites)

Dressing

4 tablespoons of olive oil

3 teaspoons of sherry or red or white wine vinegar

Salt and pepper to taste

1. Tear the lettuce leaves and chop the vegetables, then put everything loosely in a large bowl.


2. Halve two oranges and scoop out the fruit with a grapefruit spoon, letting the juice drip over the salad.

3. Store in the refrigerator, covered with a dish towel. Just before serving, toss the salad. Refrigerate leftover dressing to use later.

Picnic Pasta Shells

Picnic Pasta Shells

(Canadians Cooking for Katrina)

18 jumbo pasta shells

1 cup thawed (or drained canned) peas

1/4 cup plain yogurt

1/4 cup mayonnaise

2 @ 6 oz. cans water packed tuna, drained

2 tbsp finely chopped onion

1 tsp lemon juice

1/2 tsp dried basil

1/2 tsp dried oregano

Salt and pepper to taste

Dash paprika


1. Cook pasta as per box. Drain, dry and cool.

2. Mix all but paprika in bowl.

3. Spoon a heaping tsp mixture into each pasta shell.

4. Sprinkle with paprika before serving. Can be served chilled or at room temperature.

Aroz De Leche - Rice With Milk Pudding

Aroz De Leche - Rice With Milk Pudding

1 cup of white rice
2-3 cups of water
1 cinnamon stick
1 tbsp of grated lemon, lime, OR orange peel
pinch of salt
4 cups of milk
1 cup of water
1/2 cup of raisins
1 tbsp vanilla
powdered cinnamon

Combine the rice, water, cinnamon stick, grated peel and salt in pot that has a lid. Bring to a boil uncovered. Once it stars boiling immediately reduce to a simmer and cover. Continue cooking until all the water has been absorbed. Cooking time depends on what type of rice you are using. Use your regular cooking method as a guide to determine how much water to use and how long to cook. I was originally going to provide specific instructions, but the opportunity for variation is just to great ( instant vs converted, short grain vs long grain, type of pot, etc). So just do what you normally do. If this is your first time making rice, do what is says on the box.
Once the water has been absorbed add the milk and sugar. Continue simmering. Stir the mixture constantly until it starts to thicken. Add the raisins and vanilla and cook for 2 more minutes. Remove from heat and let cool about half an hour. Pace in individual serving dishes and refrigerate. One big Tupperware container works too. Sprinkle with cinnamon before serving.

My Grandma's Salsa

My Grandma's Salsa
Yield: 1 Servings

Ingredients and directions for this recipe

4 cn (16-oz) diced tomatoes; fresh are better
1/4 c Cooking oil
Lots garlic (figure out your own taste - Grandma always used too much)
4 md Onions
1 Bunch cilantro
1/2 ts Salt
6 Anaheim chiles; roasted & diced

I get a big bowl throw it all together take half of it and put about 6 more chiles in another bowl (this makes this portion hotter) :-) Now I have some hot and some medium. I put it in freezer containers freeze it and it lasts for a while.

The real key to this recipe is the chiles. If you can roast them just before, peel them and then put them in the salsa they taste better. One other thing I usually let the salsa sit around for about a half day to let it ferment

Crockpot Meatball/Vegetable Stew

Crockpot Meatball/Vegetable Stew

1 pound ground beef
1 egg -- slightly beaten
1/2 cup fine dry bread crumbs
1 onion -- chopped
1 celery top -- chopped
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon thyme
2 cans stewed tomatoes
10 ounces green beans
10 ounces mixed vegetables

Mix ground beef with 1/4 c water and all ingredients except tomatoes and vegetables. Lightly shape into 2 inch meatballs. In skillet, brown meatballs. Pour stewed tomatoes over meatballs, in crockpot. Stir to mix. Cover and cook on low for 4-6 hours. Turn to high, add vegetables and cover and cook for 30-45 minutes more or until vegetables are tender. Check and correct seasonings.

Tortellini and Fresh Corn Salad

Tortellini and Fresh Corn Salad
* 6 ears corn on cob
* 1/2 cup plain yogurt
* 1/2 cup Parmesan ranch salad dressing
* 1/4 cup mayonnaise
* 2 tablespoons milk
* 1/3 cup grated Parmesan cheese
* 2 tablespoons chopped fresh basil leaves
* 20-ounce package frozen cheese tortellini
* 1-1/2 pints cherry tomatoes
* 1-1/2 cups frozen edamame (soybeans), thawed
* 1/2 cup crumbled feta cheese

Shuck corn. Bring a large pot of salted water to a boil. Meanwhile, in large bowl combine yogurt, salad dressing, mayonnaise, milk, Parmesan cheese, and basil. Mix well.

Add corn to boiling water. Bring back to a boil; boil 1 minute. Remove from heat, let stand 5 minutes. Remove corn from water. Return water to heat.

Cut corn off cob and add to dressing along with cherry tomatoes, edamame, and feta.

Cook tortellini in water according to package directions. Drain and add to salad; stir to coat. Serve immediately or cover and chill 1-2 hours before serving.

Serves 6-8

Dinner Rolls In One Hour

Dinner Rolls In One Hour
2 1/2 cups all-purpose flour
1 package 2 3/4 teaspoons rapid rise yeast
5 tablespoons instant non-fat dry milk powder
2 tablespoons sugar
1/2 teaspoon salt
3/4 cup very warm water about 130 degrees
2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter melted

In a food processor or mixing bowl place the first five ingredients. Add the water and oil and stir or process until a thick sticky dough forms.
Let stand 5 minutes. Butter a 8 inch round cake pan. Turn the dough out on to a floured board. Gently round up the dough. With a floured knife or dough scraper cut the dough in to quarters. Cut each quarter in to quarters and shape the dough in to balls. Adding flour to prevent stickiness. Place the dough pieces close together in the prepared pan.
Cover and let rise in a warm place for 20 to 25 minutes or till the rolls are puffy. Heat oven to 400 degrees. Drizzle the melted butter over the rolls. Bake for 20 minutes or until golden.

Makes 16 pull apart rolls.

Banana and Cinnamon French Toast

Banana and Cinnamon French Toast
Ingredients (serves 4)
a.. 3 eggs, lightly beaten
b.. 1/2 cup milk
c.. 1/4 cup cream
d.. 1 teaspoon vanilla essence
e.. 1 tablespoon icing sugar
f.. 1/2 teaspoon ground cinnamon
g.. 4 x 2.5cm-thick slices day-old brioche (see note)
h.. 2 tablespoons butter
i.. 3 bananas, sliced lengthways
j.. pure maple syrup, to serve


Method
1. Combine eggs, milk, cream, vanilla, icing sugar and cinnamon in a large jug. Whisk with a fork until well combined. Pour mixture into a shallow ceramic dish.

2. Preheat oven to 180°C. Dip 2 brioche slices in milk mixture for 30 seconds to 1 minute each side or until well soaked. Hold over dish to drain. Heat 1 tablespoon butter in a large frying pan over medium heat until bubbling. Add soaked brioche. Cook for 1 to 2 minutes each side or until golden. Transfer to a baking tray. Keep warm in oven. Repeat with remaining butter and brioche.

3. Place French toast on plates. Top with banana. Drizzle with maple syrup. Serve.

Notes
· Variation: You can use fruit bread or split hot cross buns instead of brioche. And, instead of banana, try topping brioche with raspberries, blueberries or sliced strawberries.

· Brioche: Brioche, a cross between a bread and a pastry, is made from a classic sweet French yeast dough. Its golden surface comes from the addition of sugar. Brioche gets its richness from butter and eggs. Look for it in the bakery section of your supermarket.

~~Have a nice day~~
Arlette

IMPOSSIBLE HOT FUDGE PUDDING CAKE

IMPOSSIBLE HOT FUDGE PUDDING CAKE

1 c Bisquick
1 c Sugar
3 tb Unsweetened Cocoa Powder
1/3 c Unsweetened Cocoa Powder
1/2 c Milk
1 t Vanilla
1 2/3 c Hot Water

Preheat oven to 350~. In a greased 8″ square pan, mix Bisquick, 1/2 C sugar and 3 T cocoa powder. Stir in milk and vanilla until blended. Sprinkle evenly with remaining sugar and cocoa powder. Pour water over top.
DO NOT STIR. Bake 40 minutes or until top is firm.
Dust lightly with confectioner's sugar if desired.
Spoon into dessert bowls while hot. Tastes great with a scoop of vanilla ice cream or whipping cream on top.

- - - - - - - - - - - - - - - - - -
From
www.recipesource.com

Roselyn Bakery Chocolate Eclairs

Roselyn Bakery Chocolate Eclairs
Pre-heat oven to 350 degrees F.

Eclair Batter:

2/3 cup water
6 tablespoons crisco shortening
1/3 teaspoon salt
3/4 cup bread flour
4 eggs
French Custard (recipe follows)
Eclair Dipping Icing (recipe follows)

Combine shortening , water, and salt into a sauce pan and bring to a boil.

Add flour to the above and scald flour very well for 5 minutes. Do not
allow the flour to brown. Stir with a wire wisk to keep contents from
lumping while they cook. Transfer hot mixture into a mixer.

Add whole eggs in small portions. Mix 5 minutes until creamy. Scrape
down the bowl.

Using a pastry bag, pipe 6 inch long logs onto a cookie sheet 2 inches
apart and in rows 6 inches apart, to make 12.

Bake 50 minutes or until browned. Turn off oven; dry shells in oven for
10 minutes. Cool on pan.

Once cooled cut a small hole in one end of the éclair shells. Using a
pastry bag with a large tip fill the eclairs with french custard. Cover
each eclair with eclair dipping ice.

Makes one dozen eclairs.

ECLAIR DIPPING ICING:
1/2 cup water
1/2 cup granulated sugar
1 1/4 teaspoon crisco shortening
1/4 teaspoon corn starch
1 tablespoon vegetable oil
1/4 teaspoon vanilla
3 cups powdered sugar
1 1/2 tablespoons chocolate fudge base (recipe to follow)

Combine water, sugar, corn starch, and shortening to a sauce pan and
bring to a rolling boil. Add vegetable oil after bringing to a boil and
stir well. Pour 3/4 of the contents into a mixing bowl.

Combine vanilla, powdered sugar, and chocolate fudge base to the bowl
and mix to a paste. Add the remainder of the cooked mixture above and
mix smooth.

FRENCH CUSTARD:
2/3 cup butter
1 teaspoon vanilla
3/4 cup powdered sugar
3 cups cooked custard (recipe to follow)

Put 2/3 cup of butter in a mixing bowl. Mix at medium speed for 10-15
minutes until butter is whipped light.

Add vanilla and blend in.

Add powdered sugar, start mixing on low speed until mixed in, then put
on medium speed until whipped light, about 4-5 minutes.

Add cold cooked custard 1/2 cup at a time, mixing smooth after each 1/2
cup, after all the custard has been added, whip until fluffy.

Makes 7 cups of french custard, enough for 12 custard puffs or 12 eclairs.

Makes enough for 2 Boston Cream Pies.

COOKED CUSTARD:
1 3/4 cups heavy (whipping) cream
1/3 cup granulated sugar
3/4 teaspoon salt
3 1/2 tablespoons corn starch
1/4 cup water
5 whole eggs
1/2 teaspoon vanilla

Combine granulated sugar and salt to a sauce pan with whipping cream and
bring to a boil. Be careful that milk mixture does not boil over.

In a separate bowl, stir corn starch into a 1/4 cup water until corn
starch is dissolved. Add eggs.

Add this mixture to sauce pan while ingredients are boiling. Cook thick
and dry to 190 degrees F. Hold for 3- 5 minutes.

Add vanilla and mix.

Put cooked custard on trays and place in refrigerator until needed.

Makes approximately 3 cups

Aunt Mamie's Cookies

Aunt Mamie's Cookies
Yield 5 dozen (approx.)

Ingredients

1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
2 cups all-purpose flour
1 cup white sugar
1/3 cup milk
1/2 pound ground walnuts
1/3 cup confectioners' sugar for decoration

Directions

1. Beat together cream cheese and margarine until well blended. Add flour, mixing well. Shape into a ball, cover and chill for 2 hours.
2. In saucepan over medium heat, cook sugar and milk, stirring occasionally until milk boils and sugar is dissolved. Add the ground nuts. Remove from heat and let cool until mixture is of spreading consistency.
3. Roll out chilled dough on lightly floured surface to a rectangle about 18 X 12 inches. Cut in half lengthwise. Spread each piece with milk/nut filling and roll up like a jelly-roll, starting from the long side.
4. Cut each roll in half. Place seam side down on ungreased cookie sheets (two on a baking sheet). Leaving roll's shape intact, cut into slices 1/2 inch thick almost to the bottom of the roll.
5. Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes or till done. Remove from sheet and sprinkle with confectioners' sugar. Cool on racks. Cut cookies all the way through. Refrigerate or freeze. Re-sprinkle with confectioners' sugar before serving.
6. Variations: A) In place of milk/sugar/nut filling, spread with ground filberts and red raspberry preserves. B) Before rolling, sprinkle chopped chocolate chips over milk/sugar/nuts filling.

Best Tomato Salad

Best Tomato Salad


10 ripe plum or Roma tomatoes -- quartered

6 cloves garlic -- small chunks

2 tablespoons dried oregano

1/2 cup vegetable oil

salt and pepper to taste


Cut the tomatoes over the bowl so as not to lose any juices. Add garlic, oregano, salt and pepper and oil. Mix and refrigerate at least 2 hrs. till all the flavors blend.


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Serving Ideas : Serve with a loaf of Italian bread for dunking.

Gram's Applesauce Cake With Apple Butter

Gram's Applesauce Cake With Apple Butter


2 cups Sifted all-purpose flour

1 teaspoon Baking soda

1 teaspoon Ground cinnamon

1/2 teaspoon Ground cloves

1/2 teaspoon Ground nutmeg

1/4 teaspoon Salt

1/2 cup Unsalted butter -- softened

1 cup Firmly packed brown sugar

1 cup Unsweetened applesauce -- warm

1 cup Raisins

1/2 cup Chopped nuts

***APPLE =***

2 cups Unsweetened applesauce

1/2 cup Sugar

1 teaspoon Ground cinnamon

1/4 teaspoon Allspice

1 pinch Ginger

1 pinch Cloves


An attraction presentation is to slice the chilled applesauce cake thinly, spread with apple butter, and make little sandwiches.


Cake ~--- Sift together the flour, baking soda, cinnamon, cloves, nutmeg, and salt, and set aside.


Cream the butter until soft and fluffy and add the sugar gradually, beating until the mixture is light. Alternately add the dry ingredients and the warm applesauce, blending well after each addition. Mix in the raisins and nuts.


Pour into 3 small (6 x 3 1/2") loaf pans and bake in a preheated 350 F oven for 45 to 50 minutes or until done. Cool in the pans for 15 minutes. Remove, wrap, and chill before slicing. Serve with apple butter.

Apple Butter ~----------- Combine the applesauce, sugar, cinnamon, allspice, ginger, and cloves in a saucepan. Bring to a boil and simmer for 1 hour, stirring occasionally. Cool and spread on slices of Applesauce Cake.

Recipe from: The Governor's Inn, Ludlow, Vermont Source: Yankee Magazine's Christmas in New England, 1995 Typed by J. Matthews, 10/12/1995


By Stu on Apr 2, 1998, converted by MC_Buster. 

Lemony Turkey Rice Soup

Lemony Turkey Rice Soup 
While growing up in Texas, I spent a lot of time helping my grandma cook.  Lemon and cilantro add a deliciously different twist to turkey soup. —Margarita Cuellar, East Chicago, Indiana

8 Servings
Prep/Total Time: 20 min.

Ingredients

6 cups chicken broth, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 cups cooked rice
2 cups diced cooked turkey
1/4 teaspoon pepper
2 tablespoons cornstarch
1/4 to 1/3 cup lemon juice
1/4 to 1/2 cup minced fresh cilantro

Directions

In a large saucepan, combine 5-1/2 cups of broth, soup, rice, turkey and pepper. Bring to a boil; boil for 3 minutes. In a small bowl, combine cornstarch and remaining broth until smooth. Gradually stir into hot soup.
Cook and stir for 1-2 minutes or until thickened and heated through. Remove from the heat; stir in lemon juice and cilantro. Yield: 8 servings (about 2 quarts).
Lemony Turkey Rice Soup published in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p147

ASPARAGUS and EDAMAME SALAD

ASPARAGUS and EDAMAME SALAD
Hands-on time: 20 minutes
Time to table: 50 minutes (served at room temperature, more if chilled to serve cold)

Makes 6 cups

Water to cover, generously salted
8 ounces frozen edamame beans
3/4 pound asparagus, cut in lengths
8 ounces radishes, ends trimmed, diced (the rounds I sliced were pretty but didn't combine well)
1 bulb fennel, diced

DRESSING

6 cloves garlic
Zest and juice of a lemon
2 tablespoons olive oil (reduced from 8)
1 tablespoon horseradish mustard
1/4 cup fresh dill (the dill's important! I used some fresh oregano too)
Salt and pepper to taste

Bring the water to a boil. Add the edamame beans and cook for 8 minutes. Scoop out with a slotted spoon to drain and cool in a colander. Add the asparagus. Let cook until tender. Transfer to colander and let cool.

Meanwhile, chop the radishes and fennel and collect in a large bowl.

Meanwhile, mix the dressing ingredients in the food processor cup of an immersion blender and whiz until smooth. Add to the bowl along with the edamame and asparagus. Gently combine.

Chocolate Cobbler

Chocolate Cobbler

3 cups sugar
2 Tablespoons cocoa, rounded tablespoons
2 cups water
1/2 stick butter
1 cup flour
1 Tablespoon baking powder, rounded tablespoon
1/2 teaspoon salt
1 cup milk
1/2 teaspoon vanilla

Mix 2 cups sugar and cocoa in a saucepan. Add water and butter and bring to a boil over low heat, stirring often until slightly thickened. Pour into a 9x13x2-inch baking dish.
Mix last cup of sugar, flour, baking powder, salt, milk and vanilla. Pour batter over cocoa mixture, drizzling from side to side to cover the top. Do not stir in. Bake at 400 degrees F. until batter is done, about 15 to 20 minutes. Cool for about 1/2 an hour before serving.

Mushrooms with Lemon Juice and Soy Sauce

Mushrooms with Lemon Juice and Soy Sauce
2 tbsps. lemon juice
1 tbsp. soy sauce
freshly ground pepper to taste
8 ozs. fresh mushrooms, sliced
lettuce leaves for garnish

Combine the lemon juice, soy sauce, and pepper in a bowl. Toss the sliced
mushrooms in the dressing and serve immediately on a bed of lettuce.
Serves 4.

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~*Piper*~

Chicken Wild Rice Soup Recipe

 Chicken Wild Rice Soup Recipe
"Because this warming soup takes advantage of several convenience items,
it's very quick to make," assures Gayle Holdman from Highland, Utah. "It's
perfect for casual entertaining, because you can keep it warm in the slow
cooker. The pot is always scraped clean."

This recipe is:

Quick

5 Servings
Prep/Total Time: 30 min.

Ingredients

5-2/3 cups water
1 package (4.3 ounces) long grain and wild rice mix
1 envelope chicken noodle soup mix
1 celery rib, chopped
1 medium carrot, chopped
1/3 cup chopped onion
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup cubed cooked chicken

Directions

In a large saucepan, combine water, rice with contents of seasoning
packet and soup mix. Bring to a boil. Reduce heat; cover and simmer for 10
minutes. Stir in the celery, carrot and onion.
Cover and simmer for 10 minutes. Stir in chicken soup and chicken. Cook
8 minutes longer or until rice and vegetables are tender. Yield: 5 servings.

Nutrition Facts: 1 serving (1 cup) equals 242 calories, 6 g fat (2 g
saturated fat), 33 mg cholesterol, 1,239 mg sodium, 32 g carbohydrate, 2 g
fiber, 14 g protein.

Chicken Wild Rice Soup published in Quick Cooking January/February 2002, p20

Beth Layman :)

French Toast Chicken Sandwich

French Toast Chicken Sandwich

1 can finely diced cooked chicken

2 T. chopped onions

1/4 cup finely diced celery

1/2 t. prepared mustard

1/4 cup mayo

1/2 t. salt

dash pepper

8 slices buttered bread (outside)

3 eggs

6 T. milk


Combine chicken, onion, celery, mayo, and seasonings. Spread bread with filling. Top with slice of bread. Beat eggs and milk. Dip sandwiches in mixture and fry in butter until golden brown.
Yeilds 4 sandwiches.

I've also buttered bread on outside of sandwiches and toasted in electric sandwich maker.

Buffalo Chicken Dip

Buffalo Chicken Dip


5 ounce can of chicken, drained

4 ounces (half a package) cream cheese

2-5 tablespoons hot sauce

1/4 cup cheddar cheese

2-4 tablespoons bleu cheese

1/4 cup bleu cheese dressing

Combine everything (except bleu cheese) in a bowl and stir. (use the lower amount of the hot sauce).

 Microwave to melt the cheese and stir again.

Taste, adjust seasonings (add more hot sauce and bleu cheese).

Serve with tortilla chips or celery sticks.

Corncob Jelly

Corncob Jelly



12 red corn cobs -- broken

3 cups sugar

1 package powdered pectin


Boil corn cobs in 6 cups of water for 30 minutes; cool. Strain; add enough water to measure 3 cups if necessary. Combine liquid with sugar; bring to a boil. Boil for 3 minutes. Stir in pectin. Bring to a rolling

boil for 1 minute. Remove from heat; skim. Pour into sterilized jars; seal with paraffin.


Source: "Key Home Gourmet CD Collection"

Chalet Ham Spread

Chalet Ham Spread



1 8 oz pkg cream cheese -- softened

1 teaspoon Worcestershire sauce

1 teaspoon prepared mustard

2 tablespoons milk

1 4.5 oz can deviled ham


Mix together first 4 ingredients. Add deviled ham, blend together.

Spread on crackers.


Beefy Garlic Bread Appetizers

Tuna Nests

Tuna Nests
Recipe By :Meal-In-One Favorites
Serving Size : 4

1/4 pound mushroom fresh -- sliced
4 tablespoons butter or margarine
1 7-ounce can tuna drained and flaked
2 tablespoons flour
1 cup milk
3/4 cup american cheese grated
1/4 teaspoon salt
freshly ground pepper to taste
deviled eggs (recipe follows)
1/2 cup corn flake crushed

DEVILED EGGS:

4 eggs hard-cooked
1 tablespoon mayonnaise real
1 tablespoon butter or margarine -- melted
1 tablespoon sweet pickle chopped or pickle relish
1/2 teaspoon cider vinegar
1/4 teaspoon dry mustard or to taste
1/8 teaspoon salt or to taste
freshly ground pepper to taste

* see note below.

* Halve eggs lengthwise. Remove and mash yolks; combine with mayonnaise, butter or margarine, pickle or pickle relish, vinegar, mustard, salt, and pepper.

Fill whites. Sauté mushrooms in 1 tablespoon butter or margarine until limp. Add to tuna and toss lightly. Divide and spoon into 4 lightly buttered custard cups; flatten surface. Melt 2 tablespoons butter or margarine in skillet; add flour and cook for 3 minutes, stirring constantly. Add milk and cook until thick, stirring.
Add 1/2 cup cheese, salt, and pepper; stir until cheese melts and blends into sauce. Pour over tuna mixture. Top with Deviled Eggs; sprinkle with remaining cheese. Melt remaining 1 tablespoon butter or margarine and toss with corn flakes; sprinkle around eggs.
Bake in preheated 350° F oven 20 minutes or until heated through. Do not overcook.

Source: "Cookin' 99 CD Collection"

Mexican Shrimp Cocktail

Mexican Shrimp Cocktail

--Barnesville Herald Gazette


2 pounds unpeeled, large fresh shrimp

6 cups water

2 to 3 tablespoons fresh lime juice

3 garlic cloves, pressed

1/4 teaspoon salt

1/2 teaspoon pepper

1 cup ketchup

1/2 cup fresh lime juice

1/4 cup minced sweet onion

1/2 to 1 teaspoon hot sauce

1/2 cup chopped tomato

1/2 cup chopped fresh cilantro

1 ripe avocado - peeled, pitted and chopped


Directions: Peel shrimp, and devein, if desired.


Bring 6 cups water and next 4 ingredients to a boil in a large saucepan; add shrimp. Cook 2 to 3 minutes or just until shrimp turn pink. Drain shrimp, reserving 1/2 cup liquid.


Stir together reserved liquid, ketchup, and next 3 ingredients. Stir in shrimp, tomato, and cilantro. Chill. Serve with lime wedges, and saltines, if desired.

EASY ITALIAN FLANK STEAK RECIPE

EASY ITALIAN FLANK STEAK RECIPE

1 lb Flank Steak
2 T Olive Oil
2 envelopes Italian Salad Dressing Mix

Mix all Ingredients in a plastic Bag and refrigerate overnight.

Place steaks on grill and grill for 5 minutes per side or until reached desired doneness.

Creamy Cucumber Salad

Creamy Cucumber Salad

2 large cucumbers, chilled

1/2 small yellow onion


Sour Cream Dressing


1/2 cup sour cream (or Low fat)

1 tsp dill weed

1 Tbsp cider vinegar

1 tsp sugar

1/2 tsp salt

1/4 tsp white pepper


To make the dressing, in a large bowl, combine sour cream, dill, vinegar, sugar, salt, and pepper until well mixed. Refrigerate until the salad is ready to serve. Peel cucumbers, cut them in half lengthwise, and remove seeds; cut them crosswise into thin slices. Thinly slice onion. Fold the cucumber and onion into the dressing. Spoon the salad into a serving dish, and serve immediately. Preparation time: 15 minutes

Lots Of Layers Picnic Salad

Lots Of Layers Picnic Salad


4 c. torn mixed greens

2 1/2 c. chopped cooled chicken

2 tomatoes, thin wedges

1 (10 oz.) pkg. frozen whole kernel corn or peas, thawed

1/4 c. chopped red onion

1 1/2 c. sliced celery

1 (8 oz.) carton sour cream dip of your choice
1 c. mayonnaise or salad dressing

8 oz. finely shredded Cheddar cheese

1/2 c. sliced radishes


Using a large clear glass salad bowl, layer all ingredients except mayonnaise, sour cream and radishes. In small mixing bowl combine mayonnaise or salad dressing with sour cream dip. Stir until well blended. Spread dressing over top of salad. Cover and chill up to 24 hours. To serve, sprinkle with shredded cheese and garnish with radish slices. Makes 10 to 12 servings.

Cheesy Black Bean Dip

Cheesy Black Bean Dip


2 tablespoons vegetable oil

1 cup diced white onion

1 tablespoon finely chopped garlic

1 or 2 tablespoons canned, diced jalapenio peppers, or to taste

1 (15-ounce) can black beans, rinsed, drained

1 1/2 cups (6 ounces) shredded mozzarella or Monterey Jack cheese

1/2 cup sour cream

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

salt and black pepper to taste

1/2 cup crumbled cotija or feta cheese


In a skillet, heat oil over medium heat. Add onion, garlic and jalapeno peppers; saute until onions are soft, about 5 minutes. Add the beans and smash with the back of a ladle or large spoon until softened and heated through, another 2 to 3 minutes.


Remove from heat. Stir in shredded cheese, sour cream, cumin and cayenne, stiring until cheese is melted. Season with sal and pepper. Transfer to a serving dish and sprinkle with gotija cheese on top. Serve warm or at room temperature with chips and vegetables.

Leek Bread Pudding

Leek Bread Pudding - Serves 12
Recipe By: Ad Hoc At Home
Published in: Best of the Best Cookbook Recipes

Ingredients

2 cup leeks -- 1/2 inch slices (white and very light green parts only)
kosher salt
4 tablespoon butter
black pepper
12 cup brioche or Pullman sandwich loaf in 1 inch cubes
1 tablespoon finely chopped chives
1 teaspoon thyme leaves
3 large eggs
3 cup milk -- whole
3 cup heavy cream
grated nutmeg
1 cup Comte or Emmentaler -- shredded

Instructions- Preheat the oven to 350F

Clean the leek rounds well in a bowl of cool water.

Set a medium saucepan over medium high heat, Lift the leeks from the water, drain, and add them to the pan. Season with salt and cook, stirring often, for about 5 minutes. As the leeks begin to soften lower the heat to medium low. The leeks will release liquid. Stir in the butter to emulsify, and season with pepper to taste. Cover the pan with parchment lid, and cook, stirring every 10 minutes, until the leeks are very soft, 30 to 35 minutes. If at any point the butter breaks or looks oily, stir in about a tablespoon of water to re-emulsify the sauce. Remove and discard the parchment lid.

Meanwhile spread the bread cubes on a baking sheet and toast in the oven for about 20 minutes, rotating the pan about halfway through, until dry and pale gold. Transfer to a large bowl. Leave the oven on.

Add the leeks to the bread and toss well, then add the chives and thyme. Lightly whisk the eggs in another large bowl. Whisk in the milk, cream, a generous pinch of salt, pepper to taste, and a pinch of nutmeg.

Sprinkle 1/4 cup of the cheese in the bottom of a 9 x 13 inch baking pan. Spread half the leeks and croutons in the pan and sprinkle with another 1/4 cup cheese. Scatter the remaining leeks and croutons over and top with another 1/4 cup cheese. Pour in enough of the custard mixture to cover the bread and press gently on the bread so it soaks in the milk. Let soak for about 15 minutes.

Add the remaining custard, allowing some of the soaked cubes of bread to protrude. Sprinkle the remaining 1/4 cup cheese on top and sprinkle with salt.

Bake for 1 1/2 hours, or until the pudding feels set and the top is brown and bubbling.

Recipe Notes- 12 as a side dish 6 to 8 as a main course

Exported from A Cook's Books -- Recipe management for Macintosh
 Terry Pogue My Foodie Photos http://www.flickr/. com/photos/ terrypogue/ collections/

Amazing Beef

Amazing Beef


2-3 lbs. beef roast

24 oz. jar of Greek salad peppers

2-3 cloves garlic


Place roast (an inexpensive cut such as boneless chuck) and chopped garlic into slow cooker. Dump entire jar of peppers (Pepperocini) and liquid over it. Cook all day on low (10 to 12 hours).

Slow Cooker All Day Pot Roast

Slow Cooker All Day Pot Roast


 1 1/2 pound boneless beef chuck eye roast, eye of round roast, or round rump roast
4 medium potatoes, quartered

1 (4) ounce can mushroom stems and pieces, drained

1 (10) ounce package frozen, tiny, whole carrots

1/2 teaspoon dried tarragon or basil, crushed

1/4 teaspoon salt

1 (10 3/4) ounce can condensed golden mushroom soup

Nonstick cooking spray


Trim fat from meat. Spray an unheated large skillet with nonstick cooking spray. Add meat and brown on all sides.

Place unpeeled potatoes, mushrooms, frozen carrots, and tarragon or basil in a 3 1/2 to 4 quart electric crockery cooker. Place browned meat on top of vegetables. Sprinkle with salt. Pour condensed soup over meat. Cover and cook on low heat setting for 10 to 12 hours.

To serve, transfer meat and vegetables to a serving platter. Serve the sauce over meat and vegetables.

Makes 5 servings.

Beef & Cheddar Tacos

 Beef and Cheddar Tacos
Sometimes simple is best. Take these Beef and Cheddar Tacos, for example.They're quick, easy and just plain tasty. Served solo or with rice and beans on the side, this is a fast and filling family fiesta!
from Campbell's Kitchen

Prep Time: 5 min.
Cook Time: 15 min.

1 pound ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1/2 cup Pace® Chunky Salsa
8 flour tortillas (8-inch), warmed
2 cups shredded lettuce

1. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.

2. Stir the soup and salsa in the skillet and cook until the mixture is hot and bubbling.

3. Spoon about 1/3 cup beef mixture down the center of each tortilla. Top with the lettuce. Fold the tortillas around the filling. Serve with additional salsa.

Makes: 4 servings (2 tacos each).

Crock Pot Swedish Meatballs

Crock Pot Swedish Meatballs

1 1/2 cups fresh bread crumbs
1 1/2 pounds ground chuck
2 eggs
1 3/4 teaspoons salt
1/8 teaspoon cardamom -- optional
1/8 teaspoon pepper
2 tablespoons flour
1 cup milk or cream
1/2 pound lean ground pork
1 medium onion -- chopped fine
1/8 teaspoon nutmeg
1 10 1/2 ounce beef consomme or broth
2 tablespoons butter -- melted
1/4 teaspoon allspice

Soak bread crumbs in milk for 5 minutes in a large mixing bowl. Add beef, pork, eggs, onion, 1 1/2 tsp. salt, allspice, nutmeg and cardamom. Mix well.

Shape into 1 inch balls. Place on broiler pan and bake for 15 minutes at 400 degrees. Put browned meatballs in crock pot. Add 1/2 can beef consomme or broth, pepper and remaining salt. Cover and cook on low 4-6 hours (high 2-3 hours). To thicken gravy, turn crock pot to high. Combine butter and flour to make a smooth paste. Add paste to remaining 1/2 can consomme and pour into crock pot. Cook until thickened, about 45 minutes.

Beef Tajine

Beef Tajine

1 lb ground beef
1/2 stick oleo
Med. Onion sliced
4 large potatoes sliced
1 can tomatoes

Form ground beef into small balls and brown in oleo. Add onions, potatoes, and tomatoes. Sprinkle with salt and pepper after each addition. Cover and cook on medium heat for 25 minutes or until potatoes are tender.

HERO-IN-THE-ROUND

HERO-IN-THE-ROUND
 
1 loaf round bread -- unsliced (8-inch)
1/2 cup LAND O LAKES® Butter -- softened
4 ounces thinly sliced roast beef
8 LAND O LAKES® American Cheese slices
1/4 cup Thousand Island dressing
6 lettuce leaves
1 medium tomato -- sliced 1/4-inch
4 ounces thinly sliced pastrami
4 ounces LAND O LAKES® Monterey Jack Cheese -- cut into 16 -- (2x1-inch) slices


Cut loaf lengthwise horizontally into 4 slices; spread all cut surfaces with butter.
Place bottom slice of loaf on platter; top with roast beef and American cheese slices. Spread with
2 tablespoons Thousand Island dressing.
Place second bread slice on top of beef and cheese; top with lettuce and tomatoes.
Place third bread slice on top of tomatoes; top with pastrami and Monterey Jack cheese. Spread
with remaining Thousand Island dressing. Add remaining bread slice.
Skewer loaf with 6 to 8 skewers from top to bottom, if desired. Cut into 8 pie-shaped wedges.
Makes 8 servings.
TIP: For variety, add 1/2 teaspoon seasoned pepper to butter. Spread cut surfaces of bread with
butter mixture.
TIP: Prepare sandwich as directed above. Cover with plastic food wrap; place in cold picnic
cooler when transporting.
Format jacksdvds 12/29/08

- - - - - - - - - - - - - - - - - - -
NOTES : Serve this family-size sandwich with potato salad, coleslaw and
cookies.

Oven Brisket

Oven Brisket
4- to 5-lb. brisket
1 small bottle garlic salt
2 bottles liquid smoke flavoring
2 Tbsps. Worcestershire sauce

Cover top and bottom of brisket heavily with 2/3 of the bottle of
garlic salt; add liquid smoke and Worcestershire sauce. Seal in
heavy-duty foil and place in a roaster pan. Marinate overnight in
refrigerator. In the morning, bake in a 250-degree oven for 6-7
hours. Do not open foil while baking.

http://groups.yahoo.com/group/a-little-bit-of_everything/
~*Piper*~

Beefy Spanish Rice

Beefy Spanish Rice

This recipe came from my husband's grandmother. It's quick to make and very tasty. Hearty helpings of this specially seasoned rice disappear in a hurry at our dinner table.—Ruth Ann Klassen, Aberdeen, Idaho

8 Servings
Prep: 20 min.
Bake: 55 min.

Ingredients

1 cup uncooked brown rice
1 pound ground beef
1 medium onion, chopped
1 can (28 ounces) stewed tomatoes
1 teaspoon celery salt
1 teaspoon salt
1 teaspoon honey
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese

Directions
Cook rice according to package directions. Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes, seasonings and rice.

Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 50-55 minutes. Sprinkle with cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted.

Yield: 8 servings.

Using instant brown rice in Beef Spanish Rice recipe cuts down on the cooking time. Try substituting cheddar cheese with a more mild Monterey Jack Cheese.

Beefy Spanish Rice published in Taste of Home Ground Beef Cookbook , p196 Beth Layman :)

Baked Canned Chicken Casserole

Baked Canned Chicken Casserole


12 corn tortillas (don't use flour for this, they turn to mush)

2 cans condensed cream of whatever (usually I use mushroom, I think the original calls for 1 cream of mushroom and 1 cream of chicken)

1/2 diced onion (I usually use a whole onion, but we really like onion)

diced green chiles (canned is fine)

2 cans of the pre-cooked chicken

1 c. chicken broth

shredded cheese

S&P

optional: sauteed mushrooms


Preheat oven to 350.

Saute up the mushrooms, if you're using them.

Mix together in a BIG bowl your chicken, condensed cream soups, chicken broth, onion, green chiles, salt and pepper to taste, and the mushrooms (after sauteing) if you're using them.


So, all you do is take a casserole dish, spray it down with cooking spray. Layer in 6 of the corn tortillas to cover the bottom and up the sides of the dish a little, they should just barely overlap each other at every edge. Pour in half your chicken/soup mixture and spread so it's fairly even. Top with a thinnish layer of shredded cheese. Layer in the final 6 corn tortillas, barely overlapping at the edges again. Pour in the rest of the chicken/soup mixture, spread evenly. Top with enough shredded cheese to cover.


Let it bake in the oven for 30 min, the cheese should be just getting the slightest bit brown around the edges when you take it out. Let it sit for about 10 minutes before cutting into it to let it "solidify" some, otherwise the soup just runs all over the place.

Ratatouille

Ratatouille

Ingredients:


1 medium eggplant, chopped

3 medium zucchini, chopped

2 onions chopped

2 tbsp extra virgin oil

1 tbsp garlic

1/2 tbsp basil

1 tbsp dill and parsley

1 cup diced tomatoes (fresh or canned)

sea salt and black pepper to taste


Directions:


Saute onions in olive oil for 3 minutes, add garlic and spices, cook for a few minutes more. Add tomatoes, eggplant and zucchini. Cook until vegetables are soft. Serve with couscous, or basmati rice.


Bon Appetit!

Corn Relish

Corn Relish


8 c. raw corn, cut from cob

3 c. chopped onions

1/2 c. chopped green pepper

1/2 c. sweet red pepper, chopped

3/4 c. packed brown sugar

1/2 c. white corn syrup

7 tsp. salt

1 Tbsp. dry mustard

3 c. cider vinegar


Mix all ingredients thoroughly. Cover and boil for 15 minutes, stirring often. Pour into clean hot pint jars, leaving 1/2-inch headroom. Process in a boiling water bath for 15 minutes. Remove jars, complete seals if necessary. Yields 4 to 5 pints.

Texas Picnic Salad

Texas Picnic Salad


1 c. sugar

1 c. vinegar

1/2 c. oil

1 tsp. salt

2 cans Shoe Peg corn

1 can French style green beans

1 can small English peas

chopped pimento

chopped green pepper


Mix sugar, vinegar, oil and salt.  Stir to dissolve sugar.  Pour over drained vegetables.

My Grandmother's Fried Chicken

My Grandmother's Fried Chicken

Yield: 4 servings

Ingredients and directions for this recipe

3 1/2 lb Chicken; (1 whole chicken)

1 lg Egg

1 1/2 c Buttermilk

1 c Flour

1 ts Kosher salt

1/2 ts Freshly ground black pepper

1 1/2 qt Vegetable oil


In a soup kettle bring two inches of water to a boil. Place a rack over the water, setting the chicken on top. Cover the pot and steam the chicken until it is almost cooked, approximately 15 to 18 minutes. Remove the

chicken from the pot and cool.

Cut into 8 serving pieces. In a medium bowl whisk the egg and buttermilk together. In a separate bowl, combine the flour, salt and pepper.

Marinate the chicken in the buttermilk mixture for a few minutes; remove from the buttermilk and then dredge in the seasoned flour. In a large skillet or Dutch oven heat oil to 365 degrees.

 Fry the chicken in batches, if necessary, for approximately 7 minutes. Turn chicken and fry till golden brown about 7 minutes more. Remove the chicken and place onto paper towels and drain.

Serve immediately.

This recipe yields 4 servings.

Crockpot Festive Meat Balls C/P

Crockpot Festive Meat Balls C/P  By :CROCKERY COOKERY 1975

1 1/2 pounds lean ground beef
1 (4 1/2-oz.) deviled ham
2/3 cup evaporated milk
2 eggs, beaten slightly
1 tablespoon grated onion
2 cups soft bread crumbs
1/2 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon pepper
1/4 cup flour
1/4 cup water
1 tablespoon catsup
1 teaspoon dill weed
1 cup dairy sour cream

Combine beef and ham with milk, eggs, onion, bread crumbs, salt, allspice, and pepper. Shape into meat balls about 2 inches in diameter. ( If desired, meat balls may be smaller.) Carefully arrange meat balls in slow-cooking pot. Cover and cook on low for 2 1/2 to 3 1/2 hours. Turn control to high. Stir in flour that has been dissolved in 1/4 cup water. Add catsup and dill weed. Cook on high for 15 to 20 minutes or until slightly thickened. Turn heat off; stir in sour cream.

Makes 5 to 7 servings.

ZESTY SLOW-COOKER ITALIAN POT ROAST

ZESTY SLOW-COOKER ITALIAN POT ROAST
ACTIVE: 10 MIN
TOTAL: 12 HR 10 MIN
4 TO 6 SERVINGS

2 1/2 pounds beef bottom round roast
4 medium potatoes, cut into quarters
2 cups whole baby carrots
1 celery stalk, cut into 1-inch pieces
1 medium Italian plum tomato, diced
1/2 teaspoon ground black pepper
1.(10 1/2-ounce) can Campbell's Tomato Soup
1/2 cup water
1 tablespoon chopped roasted garlic
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon dried parsley flakes, crushed
1 teaspoon vinegar

Place the potatoes, carrots, celery and tomato in a 3-1/2-quart slow cooker.

Season the roast with pepper and place on top. Mix the soup, water, garlic, basil, oregano, parsley and vinegar. Pour over all. Cover and cook on low for 10 to 12 hours or until done.

For thicker gravy, mix 1/4 cup all-purpose flour and 1/2 cup water. Remove roast from cooker. Stir flour mixture into cooker, cover and cook on high about 10 minutes or until mixture boils and thickens.

To roast the garlic, place whole garlic bulb on piece of aluminum foil. Drizzle with vegetable oil and wrap. Roast at 350*F for 45 minutes or until soft. Peel and chop garlic.

Crockpot Chalupa Dinner Bowl

Crockpot Chalupa Dinner Bowl

This pork-and-bean mixture is versatile.Serve it spooned over cornbread or rolled up burrito style in flour tortillas. Make hearty nachos, quesadillas, or tacos too. It can even be used as a meaty addition to huevos rancheros (fried corn tortillas topped with fried eggs and salsa).

Yield: Makes 8 servings

1 pound dried pinto beans
1 (3 1/2-pound) bone-in pork loin roast
2 (4-ounce) cans chopped green chiles
2 garlic cloves, chopped
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1 (32-ounce) box chicken broth
1 (10-ounce) can diced tomatoes and green chiles with lime juice and cilantro
8 taco salad shells
1 small head iceberg lettuce, shredded

Toppings: shredded Monterey Jack cheese, pickled jalapeño slices, halved grape tomatoes, sour cream, chopped avocado
Rinse and sort beans according to package directions.
Place pinto beans in a 6-quart crockpot then add roast and next 6 ingredients.

Pour chicken broth evenly over top of roast.

Cover and cook on HIGH 1 hour then reduce to LOW, and cook 9 hours.
Or, cover and cook on HIGH 6 hours.

Remove bones and fat from roast and pull roast into large pieces with two forks.

Stir in diced tomatoes and green chiles.

Cook, uncovered, on HIGH 1 more hour or until liquid is slightly thickened.

Heat taco salad shells according to package directions.

Place shredded lettuce evenly into shells.

Spoon about 1 cup pork-and-bean mixture into each shell using a slotted spoon.

Serve with desired toppings.

Note: For testing purposes only, we used RO*TEL Mexican Festival tomatoes and a Rival Recipe Smart-Pot crockpot. Times may vary depending on the crockpot used.

Source : Southern Living, OCTOBER 2005viamyrecipes.com 

Southern Egg Dish

Southern Egg Dish
4 cups chicken stock
2 cups rice
1/2 cup butter
1 1/2 teaspoon salt
6 eggs
pepper to taste (the spice)

Wash rice carefully, sir into boiling stock. Cover kettle and in 20 or 25 minutes rice will absorb the liquid. Turn fire low. Stir well-beaten eggs into mixture add butter, seasoning, serve at once.

Three-Cheese Chicken Penne Pasta Bake

Three-Cheese Chicken Penne Pasta BakeMakes: 4 servings

1-1/2 cups multi-grain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese

HEAT oven to 375ºF.

COOK pasta as directed on package, adding spinach to the boiling water the last minute.

COOK and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel.

DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.

BAKE 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

PEANUT BUTTER FUDGE CAKE

PEANUT BUTTER FUDGE CAKE
This is NOT for the diet-conscious! It is sinfully rich and absolutely
delicious!!! I have made it many times and always receive rave reviews
- everyone asks me to make it! It is a bit labor-intensive, but OH!!!
so worth the effort! My hubby does NOT like rich desserts or chocolate
..... he always asks for a second helping of this one!!! Nutritional
information is left out for a reason:) Enjoy!!!

2 cups flour
2 cups sugar
1 tsp. baking soda
1 cup margarine
¼ cup cocoa
1 cup water
½ cup buttermilk
2 large eggs, slightly beaten
1 tsp. vanilla extract
1 ½ cups creamy peanut butter
Chocolate Frosting (see below)

Preheat oven to 350°. Combine flour, sugar and baking soda in a large
mixing bowl; set aside.
Melt margarine in a heavy saucepan; stir in cocoa. Add water,
buttermilk and eggs, stirring well.
Cook over medium heat, stirring constantly until mixture boils. Add to
flour mixture; stir until smooth.
Stir in vanilla extract. Pour batter into a greased, floured 13 X 9
inch baking pan.
Bake for 20 to 25 minutes or until toothpick inserted in the center
comes out clean. Cool for 10 minutes.
Spread peanut butter on warm cake. Cool completely for 30 minutes.
Spread Chocolate Frosting on top; cut into squares.

CHOCOLATE FROSTING

1 lb. (1 box) powdered sugar, sifted
½ cup margarine
1/3 cup buttermilk
¼ cup cocoa
1 tsp. vanilla extract

Put powdered sugar in a large bowl.
Bring margarine, buttermilk and cocoa to a boil in a saucepan over
medium heat; stir constantly.
Pour cocoa mix over sugar, stirring until smooth.
Mix in vanilla extract.

Source : Tazz

Garlic-Pepper Rub

Garlic-Pepper Rub Recipe

This rub adds a tasty mix of garlic, pepper and lemon to any burger. It's a great way to spice up your grilling experience. —Ann Marie Moch, Kintyre, North Dakota

* 32 Servings
* Prep/Total Time: 5 min.

Ingredients

* 6 tablespoons lemon-pepper seasoning
* 2 tablespoons dried thyme
* 2 tablespoons paprika
* 2 teaspoons garlic powder
* 1 teaspoon sugar
* 1/2 teaspoon salt
* 1/4 teaspoon ground coriander
* 1/8 teaspoon ground cumin
* 1/8 teaspoon cayenne pepper

Directions

* In a large bowl, combine all the ingredients; store in a covered container. Rub over meat or poultry; let stand for at least 30 minutes before grilling or broiling. Yield: 2/3 cup.

Garlic-Pepper Rub published in Taste of Home August/September 2008, p14

Beth Layman :)

Chicken Fried Rice

Chicken Fried Rice


One can cooked chicken, diced

One Tbsp. soy sauce

One cup uncooked long grain rice

One third cup olive oil

Two and one half cups chicken broth

One small onion, diced

One small green pepper, diced

Two celery stalks, thinly sliced

Two slightly beaten eggs


Combine chicken and soy sauce in a bowl and then set aside. Cook rice in a large skillet over medium heat until golden brown. Stir often. Reduce heat then add chicken, soy sauce and broth. Cover and simmer for 20 minutes or until rice is tender. During the last few minutes of cooking, mix in the onion, green pepper, and celery. Cook uncovered on medium heat until all the liquid is absorbed. Now make a well in the centre by pushing the rice mixture to the sides. Add eggs and cook until almost set. Mix all ingredients together. Serves four to five.

Cheeseburger 'n Fries Casserole

Cheeseburger 'n Fries Casserole


2 pounds of lean ground beef

one 10 3/4 ounce can of condensed golden mushroom soup, undiluted

one 10 3/4 ounce can of condensed cheddar cheese soup, undiluted

one 20 ounce package of frozen crinkle cut French fries


In a skillet, brown the beef, drain. Stir in soups. Pour into a greased 13x9x 2 inch baking dish. Arrange the French fries on top. Bake, uncovered at 350 F. for 50 - 55 minutes or until the fries are golden brown.

6 - 8 servings

KEEBLER PECAN SANDIES

KEEBLER PECAN SANDIES


1 c. butter (not oleo)

1 tsp. vanilla

1/2 c. sugar

1/2 c. crushed potato chips

2 c. flour

1/4 c. chopped pecans


Cream butter, sugar and vanilla. Add potato chips and pecans. Stir in flour.

Form into small balls (use tablespoon). Put balls on cookie sheet and press flat with glass dipped in sugar. Bake at 350° for 16 to 18 minutes.

Rice Salad Italianate

Rice Salad Italianate 

Yield: Serves 6


3 cups cooked rice
3 pimientos, cut in strips
1 green pepper, cut in strips
12 green onions, finely chopped or 2/3 cup chopped red Italian onions
1 1/2 cups chicken or turkey breast, cut in julienne strips
18 large stuffed olives, sliced
18 large black olives, sliced
18 anchovy fillets, coarsely cut
1 teaspoon dried or 2 tablespoons chopped fresh basil
 Garlic-flavored French dressing
Tomato wedges, quartered hard-cooked eggs, capers


Combine first 9 ingredients and toss with French dressing. Garnish with the tomato wedges and quartered hard-cooked eggs. Sprinkle with capers.

Pineapple Glazed Ham Balls

Pineapple Glazed Ham Balls

Meatballs:

1/4 pound bacon, diced
1 pound ham, diced
1 pound ground pork
2 eggs
1 cup breadcrumbs
2 Tbsp brown sugar
2 teaspoons dry mustard
1 teaspoon salt
2 Tbsp pineapple juice

Glaze:

1 cup pineapple juice
1/2 cup cider vinegar
1/2 cup brown sugar
1 Tbsp ketchup
2 teaspoons dry mustard
1/2 teaspoon cayenne (optional)
1 teaspoon corn starch mixed with 2 Tbsp cold water

Method

1 Preheat the oven to 350F.

2 Put the bacon and ham into a food processor and pulse briefly 3-4 times to chop fine. Do not purée. Place the mixture in a large bowl with the remaining meatball ingredients and mix well to combine. Using your hands, form meatballs anywhere from 1-inch to 2-inches in diameter. The smaller diameter meatballs will make for easier eating if you are making them for an appetizer for a party. Larger meatballs will work well for a main course.

3 Arrange the meatballs in a casserole pan and put in the oven for about 1 hour for 2-inch diameter meatballs, or 30-40 minutes for 1-inch diameter meatballs.These meatballs are pretty forgiving, but look for an internal temperature of about 165° or so.

4 Make the glaze when you put the meatballs in the oven. Mix all the ingredients except the corn starch in a small pot and bring to a boil. Whisk in the corn starch and simmer 1-2 minutes.

5 Baste the meatballs once they have cooked for 20 minutes, then again at 40 minutes for larger meatballs or at 10 minutes and 20 minutes if you are making small meatballs, and then again at 5 minutes before they're done.

Serve by themselves as a party appetizer, or on pineapple rings.
Makes 20-60 meatballs, depending on the size.

After Easter Layered Entree Salad

After Easter Layered Entree Salad

1 (10 to 12-ounce) bag mixed salad greens
2 to 3 ripe tomatoes, chopped
1 cucumber, peeled, seeded and chopped
4 hard-cooked eggs, chopped or sliced
2 cups cubed ham or turkey
4 to 6 green onions, thinly sliced
3/4 cup your favorite creamy-style dressing such as ranch

1. Place salad greens in bottom of 13 x 9-inch glass dish or a trifle bowl.
2. Layer in order given the tomatoes, cucumbers, eggs, ham and onion over greens in bowl.
3. Spread dressing evenly over top of salad to the edge of dish.
4. Cover and refrigerate for 1 hour or until ready to serve.

Makes 6 servings.

Crockpot Chalupas With Chipotle Chiles

Crockpot Chalupas With Chipotle Chiles
Source The Real Food for Real People Mailer on yahoogroups.com
Serving Size : 12

3 pounds Pork Roast
1 teaspoon Salt
Black Pepper -- to taste
3 cloves Garlic -- sliced
16 ounces Dried Pinto Beans -- soaked for several hours
1 teaspoon Dried Oregano
1 teaspoon Ground Cumin
1 tablespoon Chili Powder
7 ounces Chopped Green Chiles -- canned, drained
2 Chipotle Chiles Canned in Adobo -- minced (2 to 3)

Rub roast with salt and pepper.
Cut small slits in roast; insert garlic slices.
Place on rack in broiler pan.
Broil for 15 minutes.

Place roast in crockpot.
Rinse pinto beans; drain.
Add to crockpot.

Add oregano, cumin, chili powder, green chiles and enough water to cover.
Cook, covered, on low for 8 or 9 hours, stirring occasionally.
Add the chipotles.
Cook, uncovered, for 1 hour longer.

Skim off fat; discard bones.

Serve on a bed of corn chips with shredded cheese, chopped green onions, tomatoes, cucumbers, lettuce, avocado, salsa and sour cream. Add a can of diced tomatoes or Rotel to leftovers and serve over rice.

Easter Egg Fondant

Easter Egg Fondant

2 sticks butter
1 7 oz. jar marshmallow cream
2 lbs. powdered sugar

Mix butter and 1 lb. sugar.
Add marshmallow cream and mix well.
Add rest of sugar.

Optional- fruit and nut- add 1 c. each candied fruit and chopped walnuts,
1tsp. vanilla
coconut- add 1 1/2 c. coconut and vanilla extract

Form fondant into egg shapes and allow to ripen at least a week before dipping.

Chocolate Easter Pie

Chocolate Easter Pie

3 c Sugar
7 tbsp Baking Cocoa
13 oz Evaporated Milk
4 Eggs: Lg, Beaten
1/2 c Butter Or Regular Margarine
1 ts Vanilla
2 c Coconut; Flaked
1 c Pecans; Chopped
2 Unbaked 9-inch Pie Shells

Melt the margarine and set aside.
Combine the sugar and baking cocoa in a bowl.
Stir in the evaporated milk, eggs, melted butter or margarine, and
vanilla, blending well. Stir in the coconut and pecans and turn into two
unbaked pie shells.

Bake in a 350 degree F. oven for 40 minutes or until set around the
edges. Cool on racks.

Makes 2 pies of 6 servings each.

Chocolate Caramel Easter Eggs

Chocolate Caramel Easter Eggs
It's important to use an imported chocolate, such as Lindt or Callebaut, for this recipe. The high cocoa-butter content of the imported type produces chocolate eggs that are more flexible and easier to remove from the molds. You can make all the eggs out of white chocolate, all out of bitter-sweet chocolate or a few from each.

Egg Shells
2 1/2 pounds imported bittersweet (not unsweetened) chocolate or imported white chocolate (such as Lindt or Callebaut) or 1 1/4 pounds of each chocolate, chopped

3 large plastic egg mold sets (total of six 4 1/4x3-inch 1/2-cup egg halves)
2 small plastic egg mold sets (total of eight 3x2 1/2-inch 1/4-cup egg halves)

Caramel Filling
3 cups sugar
3/4 cup water
1/2 cup whipping cream
1/2 cup (1 stick) unsalted butter
1/3 cup sour cream


Chocolate Filling
3/4 cup whipping cream
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
1 pound imported bittersweet (not unsweetened) chocolate, chopped
6 tablespoons sour cream

Assembly
Reserved chocolate in double boiler

To Decorate
8 yards (about) colorfast silk ribbons

To make egg shells:
Line cookie sheet with aluminum foil. Melt chocolate in top of double boiler over simmering water, stirring frequently until smooth and candy thermometer registers 115°F for bittersweet and 105°F for white chocolate. (If making both bittersweet chocolate and white chocolate eggs, melt chocolates separately in two double boilers.) Remove chocolate from over water. Spoon chocolate into 1 set of large egg molds, filling molds completely (do not fill decorative base section of mold). Turn mold over above prepared cookie sheet, allowing excess chocolate to spill out. Shake mold to produce uniformly thick shell. Turn mold right side up. Run fingertip gently around edge of eggs to remove excess chocolate. Refrigerate.

Tilt foil-lined sheet with melted chocolate over top of double boiler, scraping chocolate into double boiler. Reheat to 115°F for bittersweet and 105°F for white chocolate, stirring frequently. Repeat coating process with remaining 2 large egg mold sets and 2 small egg mold sets, removing chocolate from over water while working and reheating chocolate after each set of egg molds is coated. Refrigerate molds. (If using white chocolate, the molds will need a double coating. Refrigerate molds after first coating is cold. Refill with barely lukewarm chocolate, shake out excess and wipe edges clean, creating double-thick shell.) Return remaining chocolate on foil to top of double boiler and set aside. Refrigerate molds while making caramel filling.

To make caramel filling:
Stir sugar and water in heavy large saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, washing down sides of pan with pastry brush dipped into water and swirling pan occasionally, Remove from heat. Add whipping cream and butter (mixture will bubble vigorously) and whisk until smooth. Whisk in sour cream. Let caramel filling stand just until barely cool (mixture will be sticky), stirring occasionally, about 50 minutes.

Spoon 2 scant tablespoons caramel into each small egg half. Spoon 1/4 cup caramel into each large egg half. Refrigerate while making chocolate filling.

To make chocolate filling:
Bring whipping cream and butter to simmer in heavy medium saucepan, stirring until butter melts. Add chocolate and whisk until smooth and melted. Remove chocolate filling from heat. Whisk in sour cream. Let stand until cool but still pourable, stirring occasionally, about 30 minutes.

Spoon filling over caramel in all egg halves, filling to 1/16 inch below top edge. Chill until set, about 40 minutes.

To assemble:
Rewarm reserved melted chocolate in top of double boiler to 115°F for bittersweet and 105°F for white chocolate. Remove chocolate from over water. Working quickly, spread enough melted chocolate (use bittersweet for dark eggs and white chocolate for white eggs) atop 1 set of filled eggs just to cover. use icing spatula to scrape excess chocolate from eggs and clean sides. Place mold in refrigerator. Repeat with remaining egg molds. Refrigerate all molds until chocolate is firm, about 1 hour.

Line cookie sheets with aluminum foil. Remove 1 egg mold from refrigerator. Turn mold over onto foil. Gently bend and twist mold side to side several times to release halves of chocolate eggs. Repeat unmolding process with remaining eggs.

Rewarm remaining melted chocolate in top of double boiler until warm to touch. Turn bottom half of 1 egg over so flat sides face up. Spread small amount of melted chocolate over flat side of egg, leaving 1/4-inch border. Working quickly, cover bottom half of egg with corresponding top half of egg and press together gently. Refrigerate whole egg. Repeat with remaining egg halves and melted chocolate. (Can be prepared 2 weeks ahead. Store in airtight container in refrigerator.)

To decorate:
Wrap ribbons around seam of each egg and tie bow at top. Refrigerate until ready to eat. Serve eggs chilled.

Makes 3 large eggs and 4 small eggs.

Bon Appétit - April 1992

Easter Pie

Easter Pie

20 mini peanut butter cups, chopped
1 large tub frozen non dairy whipped topping, thawed
1 graham cracker crust
50 chocolate kisses
jelly beans, optional
candy eggs, optional

Chop peanut butter cups into 6 pieces, set aside, microwave 50 kisses in microwave safe bowl on high for 1 minute or just until melted when stirred, stir in 3 1/2 cups whipped topping until blended. Spread half of chocolate mixture into pie crust, sprinkle with peanut butter cup pieces. Top with remaining chocolate mixture. Refrigerate 3 hours or until set. Spread with remaining whipped topping just before serving. Garnish each serving with candy eggs and or jelly beans.

Rice Krispie Easter Eggs

Rice Krispie Easter Eggs

1 cup confectioners' sugar
1 cup crunchy peanut butter
2 cups Rice Krispies
2 tablespoons vegetable oil
1/4 teaspoon vanilla extract

Mix together the sugar, peanut butter, Rice Krispies, oil and vanilla extract and mold into eggs. Place on cookie sheet and freeze about 2 hours.
Dip in chocolate coating to which a small amount of oil or butter may be added. Cool on wax paper.

Butter cream Easter Eggs

Butter cream Easter Eggs

8 ounces cream cheese
1/4 pound butter, creamed
1 teaspoon vanilla extract
2 boxes confectioners' sugar

12 ounces chocolate chips or semi-sweet chocolate melts

Mix the cream cheese, butter and vanilla extract together until well blended. Mix in the confectioners' sugar. Place mixture in refrigerator for at least 2 hours.

Roll the mixture, a small amount at a time into small egg shapes and place in refrigerator again for at least an hour.

Melt the chocolate in a microwave oven or in a double boiler. Using a large wooden pick, dip each cream egg in melted chocolate to coat, then lay on a wax paper lined tray and allow the chocolate to harden. Place the eggs in paper candy cups.

Easter Cookie Pizza

Easter Cookie Pizza

1 20-ounce roll refrigerated sugar cookie dough, cut into 1/4-inch-thick
slices
1 cup semisweet chocolate pieces (6 ounces)
1/2 cup creamy peanut butter
1 1/2 cups jelly beans, small gumdrops, or chopped pastel cream mint kisses
2 tablespoons flaked coconut

Press cookie dough slices into a greased 13-inch pizza pan. Bake in a
350 degree F oven 15 to 20 minutes or until golden. Immediately sprinkle
with chocolate pieces; drop peanut butter by spoonfuls atop chocolate
pieces. Let stand 5 minutes. Gently spread chocolate and peanut butter over
crust. Sprinkle with candy and coconut. Makes 12 servings.

Praline Easter Cookies

Praline Easter Cookies

1/2 c Butter
1 1/2 c Packed brown sugar
1 ea Egg
1 1/2 c Flour
1 ts Vanilla
1 c Chopped pecans

Heat oven to 350 degrees.

Cream butter, sugar and egg. Stir in flour, vanilla and pecans. Mix well
by hand.

Shape into balls about the size of walnuts, place on cookie sheets and
flatten to about 1/8 inch.

Bake 10 to 12 minutes, or until brown. Remove from oven and allow to
cool completely.

Sicilian Easter Cheese Pie

Sicilian Easter Cheese Pie

1 pkg. Pillsbury Pie Crust
2 lbs. Ricotta Cheese
6 egg yolks
6 egg whites
1 c. sugar
1 tsp. vanilla
1 small jar cherries, drained and chopped or a can of pineapple - drained

In a large mixing bowl, beat ricotta, egg yolks, sugar and vanilla for
10 min. Add crushed pineapple or cherries and beat for 5 min. In a
separate bowl, beat egg whites till stiff. Fold in stiffly beaten egg
whites gently. Spray a 9 x 12 baking dish lightly with Pam. Take the
round, single pie crust and roll out to about as square as you can get
it to fit into the square bake. dish Add the egg mixture and cut the
second pie crust into strips. Place strips gently on top of egg
mixture and brush strips with a beaten egg white/water mixture.

Bake 400 for 30-40 min. Serve when cooled and keep refrigerated. Happy
Easter!

EASTER SNACK MIX

EASTER SNACK MIX

From cup o cheer

1 (8 ounce) package Mini Oreo Chocolate Sandwich Cookies

2 cups honeycomb-shaped cereal

1 cup jelly beans

15 Reynolds Easter Baking Cups

Reynolds Color Plastic Wrap

Mix cookies, cereal and jelly beans in large bowl.

Place about 1/3 cup snack mix in each baking cup. Center each cup

on a 12-inch sheet of plastic wrap. Gather plastic wrap at top, twist

to seal and tie with ribbon.

Makes 5 cups mix