Catfish Parmesan
Makes 6 servings
6 catfish fillets, 6 to 8 ounces each
2 cups dry breadcrumbs
3/4 cup grated Parmesan cheese
1/4 cup parsley, chopped
1 teaspoon paprika
1/2 teaspoon oregano
1/4 teaspoon basil
2 teaspoons salt or to taste
1/2 teaspoon pepper
3/4 cup butter, melted
Preparation:
Combine bread crumbs, Parmesan cheese, parsley, paprika, oregano, basil, salt and pepper. Dip Catfish in melted butter and roll in crumb mixture.
Arrange in well-greased 14x9x2 inch baking dish. Bake in preheated 375 degree oven for 15 minutes or until fish flakes easily. Cooking time will be less if using smaller fillets.
Saturday, June 4, 2011
Vanilla Tea Cake
Vanilla Tea Cake
1 cup Butter Flavor Crisco all-vegetable shortening OR 1 Butter Flavor Crisco stick
2 cups sugar
6 eggs
1 12 ounce package vanilla wafers -- ground to a coarse meal
1/2 cup milk
1 7 1/2 ounce can sweetened -- flaked coconut
1 cup ground pecans
Preheat oven to 300ºF.
Cream Butter Flavor Crisco and sugar. Add eggs one at a time, beating well after each addition. Add vanilla wafers.
And milk. Mix until blended. Add remaining ingredients and mix well.
Spray Bundt pan thoroughly, with Crisco No Stick Cooking Spray. Lightly dust with flour.
Pour batter into pan; bake for 2 hours. Cool in pan on rack for 10 minutes.
Run a small sharp knife around the edge of the pan. Invert Bundt pan to release cake and cool completely on rack.
Amanda
1 cup Butter Flavor Crisco all-vegetable shortening OR 1 Butter Flavor Crisco stick
2 cups sugar
6 eggs
1 12 ounce package vanilla wafers -- ground to a coarse meal
1/2 cup milk
1 7 1/2 ounce can sweetened -- flaked coconut
1 cup ground pecans
Preheat oven to 300ºF.
Cream Butter Flavor Crisco and sugar. Add eggs one at a time, beating well after each addition. Add vanilla wafers.
And milk. Mix until blended. Add remaining ingredients and mix well.
Spray Bundt pan thoroughly, with Crisco No Stick Cooking Spray. Lightly dust with flour.
Pour batter into pan; bake for 2 hours. Cool in pan on rack for 10 minutes.
Run a small sharp knife around the edge of the pan. Invert Bundt pan to release cake and cool completely on rack.
Amanda
Corn Dog Casserole
Corn Dog Casserole
2 cups finely minced celery
2 Tbsp butter
1-1/2 cups sliced green onions
1-1/2 pounds of hot dogs (I use Ball Park Beef )
2 eggs
1-1/2 cups milk
2 tsp sage
1/4 tsp black pepper
1/4 tsp salt
2-8.5 oz Jiffy muffin mix
8 oz sharp Cheddar Cheese shredded
Saute celery in butter for 5 minutes. Add onions and continue cooking 2 minutes. Dump skillet ingredients into a large bowl.
Cut hot dogs in half lengthwise, then chop into bite size pieces. Saute dogs in skillet; turning to brown. Add to bowl.
Reserve 1 cup of hot dogs veggies in a small bowl. Slightly beat eggs and milk together. Add egg mix and next 4 ingredients to bowl. Add 1-1/2 cups of cheese to bowl also.
Mix all ingredients well. Spray 13x9 Pyrex. Pour in casserole. Top with reserve hot dogs and cheese. Bake uncovered 400* for 30 minutes.
Gail
2 cups finely minced celery
2 Tbsp butter
1-1/2 cups sliced green onions
1-1/2 pounds of hot dogs (I use Ball Park Beef )
2 eggs
1-1/2 cups milk
2 tsp sage
1/4 tsp black pepper
1/4 tsp salt
2-8.5 oz Jiffy muffin mix
8 oz sharp Cheddar Cheese shredded
Saute celery in butter for 5 minutes. Add onions and continue cooking 2 minutes. Dump skillet ingredients into a large bowl.
Cut hot dogs in half lengthwise, then chop into bite size pieces. Saute dogs in skillet; turning to brown. Add to bowl.
Reserve 1 cup of hot dogs veggies in a small bowl. Slightly beat eggs and milk together. Add egg mix and next 4 ingredients to bowl. Add 1-1/2 cups of cheese to bowl also.
Mix all ingredients well. Spray 13x9 Pyrex. Pour in casserole. Top with reserve hot dogs and cheese. Bake uncovered 400* for 30 minutes.
Gail
Caramel Brownies
Caramel Brownies
1 (18.25 ounce) package German chocolate cake mix with pudding
3/4 cup melted butter
1/3 cup evaporated milk
1 cup chopped pecans
13 ounces individually wrapped caramels, unwrapped
1/3 cup evaporated milk
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick coating .
Combine the cake mix, butter and 1/3 cup evaporated milk. Mix well and pour 2/3 of the batter into pan.
Press pecans into batter and bake for 8 to 10 minutes.
In a saucepan over medium heat, combine the caramel and 1/3 cup evaporated milk. Stir until melted and smooth; pour over cooled cake mix.
Sprinkle chocolate chips on top of caramel and top with spoonfuls of remaining cake mix. Bake for additional l5 to l8 minutes; cool and cut.
Veronica
1 (18.25 ounce) package German chocolate cake mix with pudding
3/4 cup melted butter
1/3 cup evaporated milk
1 cup chopped pecans
13 ounces individually wrapped caramels, unwrapped
1/3 cup evaporated milk
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick coating .
Combine the cake mix, butter and 1/3 cup evaporated milk. Mix well and pour 2/3 of the batter into pan.
Press pecans into batter and bake for 8 to 10 minutes.
In a saucepan over medium heat, combine the caramel and 1/3 cup evaporated milk. Stir until melted and smooth; pour over cooled cake mix.
Sprinkle chocolate chips on top of caramel and top with spoonfuls of remaining cake mix. Bake for additional l5 to l8 minutes; cool and cut.
Veronica
Refrigerator Pumpkin Bran Muffins
Refrigerator Pumpkin Bran Muffins
From Pillsbury's Best Muffins and Quick Breads (Clarkson Potter; March, 1999)
Yield: 30 muffins
The secret to refrigerated muffin batters is the double-acting baking powder. It reacts first with liquids and then with heat during baking. Because baking powder loses its ability to leaven baked goods over time, use it before the expiration date on the package.
2 cups shreds of whole bran cereal
1 1/2 cups buttermilk*
1 cup canned pumpkin
1/2 cup oil
2 teaspoons grated orange peel
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon allspice
1/2 cup chopped nuts, if desired
3 tablespoons sugar
1. In large bowl, combine cereal and buttermilk; mix well Let stand 5 minutes until cereal is softened.
2. To cereal mixture, add pumpkin, oil, orange peel and blend well. Add flour, 1 1/2 cups sugar, baking powder soda, cinnamon, salt, cloves, allspice and puts; mix well. Batter can be baked immediately or stored in tightly covered container in refrigerator for up to 2 weeks.
3. When ready to bake, heat oven to 400 degrees F. Grease desired number of muffin cups or line with paper baking cups. Stir batter; fill greased muffin cups 3/4 full. Sprinkle about 1/4 teaspoon sugar over batter in each cup.
4. Bake at 400 degrees F for 18 to 22 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
* To substitute for buttermilk, use 1 tablespoon plus 1 1/2 teaspoons vinegar or lemon juice plus milk to make 1 1/2 cups. Or, substitute 1 1/2 cups orange juice for the buttermilk, and add 1 teaspoon grated orange peel to the batter.
From Pillsbury's Best Muffins and Quick Breads (Clarkson Potter; March, 1999)
Yield: 30 muffins
The secret to refrigerated muffin batters is the double-acting baking powder. It reacts first with liquids and then with heat during baking. Because baking powder loses its ability to leaven baked goods over time, use it before the expiration date on the package.
2 cups shreds of whole bran cereal
1 1/2 cups buttermilk*
1 cup canned pumpkin
1/2 cup oil
2 teaspoons grated orange peel
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon allspice
1/2 cup chopped nuts, if desired
3 tablespoons sugar
1. In large bowl, combine cereal and buttermilk; mix well Let stand 5 minutes until cereal is softened.
2. To cereal mixture, add pumpkin, oil, orange peel and blend well. Add flour, 1 1/2 cups sugar, baking powder soda, cinnamon, salt, cloves, allspice and puts; mix well. Batter can be baked immediately or stored in tightly covered container in refrigerator for up to 2 weeks.
3. When ready to bake, heat oven to 400 degrees F. Grease desired number of muffin cups or line with paper baking cups. Stir batter; fill greased muffin cups 3/4 full. Sprinkle about 1/4 teaspoon sugar over batter in each cup.
4. Bake at 400 degrees F for 18 to 22 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
* To substitute for buttermilk, use 1 tablespoon plus 1 1/2 teaspoons vinegar or lemon juice plus milk to make 1 1/2 cups. Or, substitute 1 1/2 cups orange juice for the buttermilk, and add 1 teaspoon grated orange peel to the batter.
Peach Cake
Peach Cake
Serves: 12
Since this cake needs to bake, I work backward and start by assembling it. The first time I made this scrumptious dessert, I was thrilled to find out how easy it was.—Donna Britsch, Tega Cay, South Carolina
3/4 cup cold butter
1 package Yellow cake mix (18-1/4 ounces)
2 egg yolks
2 cups Sour cream (16 ounces)
1 can (29 ounces) sliced peaches, drained
1/2 teaspoon ground cinnamon
1 carton Frozen whipped topping, thawed (8 ounces)
Instructions:
In a large bowl, cut butter into dry cake mix until the mixture resembles coarse crumbs. Pat into a greased 13-in. x 9-in. baking pan.
In another bowl, beat egg yolks; add sour cream until smooth. Set aside 6-8 peach slices for garnish. Cut remaining peaches into 1-in. pieces; stir into the sour cream mixture. Spread over crust; sprinkle with cinnamon.
Bake at 350° for 25-30 minutes or until the edges begin to brown. Cool on a wire rack. Spread with whipped topping; top with reserved peaches. Store in the refrigerator.
Yield: 12 servings.
Serves: 12
Since this cake needs to bake, I work backward and start by assembling it. The first time I made this scrumptious dessert, I was thrilled to find out how easy it was.—Donna Britsch, Tega Cay, South Carolina
3/4 cup cold butter
1 package Yellow cake mix (18-1/4 ounces)
2 egg yolks
2 cups Sour cream (16 ounces)
1 can (29 ounces) sliced peaches, drained
1/2 teaspoon ground cinnamon
1 carton Frozen whipped topping, thawed (8 ounces)
Instructions:
In a large bowl, cut butter into dry cake mix until the mixture resembles coarse crumbs. Pat into a greased 13-in. x 9-in. baking pan.
In another bowl, beat egg yolks; add sour cream until smooth. Set aside 6-8 peach slices for garnish. Cut remaining peaches into 1-in. pieces; stir into the sour cream mixture. Spread over crust; sprinkle with cinnamon.
Bake at 350° for 25-30 minutes or until the edges begin to brown. Cool on a wire rack. Spread with whipped topping; top with reserved peaches. Store in the refrigerator.
Yield: 12 servings.
Thursday, June 2, 2011
Asian Turkey Noodles
Asian Turkey Noodles
3 cup noodles, Japanese soba noodles, cooked, kept warm
1/4 cup peanut butter, reduced-fat
2/3 cup broth, reduced-sodium beef broth
1/4 teaspoon pepper, red ground
3 tablespoon soy sauce, lite
1 tablespoon sherry, dry
1 tablespoon cornstarch
2 tablespoon water
3 cups turkey, cooked, diced
1/2 cup carrot, thinly sliced
1/4 cup pepper, red, bell, diced
1/4 cup scallion (green onions), sliced
5 lettuce, romaine, 5 leaves
1 tablespoon sesame seeds, toasted
1. In a large saucepan over medium heat, combine the peanut butter and the broth. Stir until smooth. Add the red peppers, soy sauce, and sherry. Bring to a boil.
2. Lower the heat and simmer for 3 minutes. Combine the cornstarch or arrowroot powder with the water.
Add to the sauce. Cook until thickened.
3. Add the cooked turkey, carrots, pepper, and scallions to the sauce. Toss to coat well. Place the romaine lettuce leaves on a platter.
4. Place the warm soba noodles on top of the lettuce. Pile the turkey salad in the center of the noodles.
Sprinkle on the sesame seeds and serve.
3 cup noodles, Japanese soba noodles, cooked, kept warm
1/4 cup peanut butter, reduced-fat
2/3 cup broth, reduced-sodium beef broth
1/4 teaspoon pepper, red ground
3 tablespoon soy sauce, lite
1 tablespoon sherry, dry
1 tablespoon cornstarch
2 tablespoon water
3 cups turkey, cooked, diced
1/2 cup carrot, thinly sliced
1/4 cup pepper, red, bell, diced
1/4 cup scallion (green onions), sliced
5 lettuce, romaine, 5 leaves
1 tablespoon sesame seeds, toasted
1. In a large saucepan over medium heat, combine the peanut butter and the broth. Stir until smooth. Add the red peppers, soy sauce, and sherry. Bring to a boil.
2. Lower the heat and simmer for 3 minutes. Combine the cornstarch or arrowroot powder with the water.
Add to the sauce. Cook until thickened.
3. Add the cooked turkey, carrots, pepper, and scallions to the sauce. Toss to coat well. Place the romaine lettuce leaves on a platter.
4. Place the warm soba noodles on top of the lettuce. Pile the turkey salad in the center of the noodles.
Sprinkle on the sesame seeds and serve.
Apple Meatloaf
Apple Meatloaf
2 1/2 lb lean ground beef
1 1/2 cups herb seasoned stuffing mix (Pepperidge Farms, not cubes)
2 cups finely chopped apples
3 eggs
1 tsp salt
2 Tbsp prepared mustard
2 Tbsp horseradish
1 onion, finely chopped
3/4 cup ketchup
Preheat oven to 350 degrees Fahrenheit. Mix all ingredients together well in a large bowl. Shape into two loaves and place in two loaf pans.
Bake about 1 hour and 15 minutes, or until cooked through. Let rest for 10 minutes before slicing.
2 1/2 lb lean ground beef
1 1/2 cups herb seasoned stuffing mix (Pepperidge Farms, not cubes)
2 cups finely chopped apples
3 eggs
1 tsp salt
2 Tbsp prepared mustard
2 Tbsp horseradish
1 onion, finely chopped
3/4 cup ketchup
Preheat oven to 350 degrees Fahrenheit. Mix all ingredients together well in a large bowl. Shape into two loaves and place in two loaf pans.
Bake about 1 hour and 15 minutes, or until cooked through. Let rest for 10 minutes before slicing.
Monday, April 18, 2011
Butter cream Icing
Butter cream Icing
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes:
About 3 cups of icing.
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes:
About 3 cups of icing.
Wedding Cake I
Wedding Cake
This cake taste very much like a Sarah Lee Pound cake.
1 1/2 C. Butter, room temp
2 1/2 C. Sugar
5 Eggs
1 tsp. Vanilla
1 tsp. extract- What ever flavor you like ex.Almond (I used Butter flavor)
3 C. All-Purpose Flour
3/4 tsp Baking powder
1/4 tsp Salt
Cream butter and sugar, until light and fluffy. Add eggs one at a time beating well after each addition.
Add extracts mix well.
Sift together all dry ingredients. Mix with wet ingredients gradually, mixing well. Divide and bake according to he chart on your cake pans.
This cake taste very much like a Sarah Lee Pound cake.
1 1/2 C. Butter, room temp
2 1/2 C. Sugar
5 Eggs
1 tsp. Vanilla
1 tsp. extract- What ever flavor you like ex.Almond (I used Butter flavor)
3 C. All-Purpose Flour
3/4 tsp Baking powder
1/4 tsp Salt
Cream butter and sugar, until light and fluffy. Add eggs one at a time beating well after each addition.
Add extracts mix well.
Sift together all dry ingredients. Mix with wet ingredients gradually, mixing well. Divide and bake according to he chart on your cake pans.
Wednesday, March 16, 2011
Corned Beef and Cabbage
Corned Beef and Cabbage
1 pound kosher salt
2 gallons water, divided
8 pounds beef brisket
6 bay leaves
8 black peppercorns
1 onion, chopped
1 medium head cabbage, quartered
1 pound carrots, sliced
1 turnip, chopped
1 teaspoon chopped fresh cilantro
8 potatoes - peeled and cubed
In a large stainless steel or cast iron pot, combine the salt, water and brisket. Cover and let sit for 7 days in the refrigerator. (Note: brisket must be completely submerged, so double the salt and water if necessary.)
After 7 days, drain the brine and add 1 gallon fresh water, bay leaves and peppercorns. Bring to a boil, reduce heat to low/medium low, and simmer for 3 to 3 1/2 hours.
During the last 45 minutes of cooking, add the onion, cabbage, carrots, turnip, cilantro, and potatoes. Continue simmering until all vegetables are tender.
1 pound kosher salt
2 gallons water, divided
8 pounds beef brisket
6 bay leaves
8 black peppercorns
1 onion, chopped
1 medium head cabbage, quartered
1 pound carrots, sliced
1 turnip, chopped
1 teaspoon chopped fresh cilantro
8 potatoes - peeled and cubed
In a large stainless steel or cast iron pot, combine the salt, water and brisket. Cover and let sit for 7 days in the refrigerator. (Note: brisket must be completely submerged, so double the salt and water if necessary.)
After 7 days, drain the brine and add 1 gallon fresh water, bay leaves and peppercorns. Bring to a boil, reduce heat to low/medium low, and simmer for 3 to 3 1/2 hours.
During the last 45 minutes of cooking, add the onion, cabbage, carrots, turnip, cilantro, and potatoes. Continue simmering until all vegetables are tender.
Sunday, March 6, 2011
Corned Beef and Cabbage
Corned Beef and Cabbage
1 pound kosher salt
2 gallons water, divided
8 pounds beef brisket
6 bay leaves
8 black peppercorns
1 onion, chopped
1 medium head cabbage, quartered
1 pound carrots, sliced
1 turnip, chopped
1 teaspoon chopped fresh cilantro
8 potatoes - peeled and cubed
In a large stainless steel or cast iron pot, combine the salt, water and brisket. Cover and let sit for 7 days in the refrigerator. (Note: brisket must be completely submerged, so double the salt and water if necessary.)
After 7 days, drain the brine and add 1 gallon fresh water, bay leaves and peppercorns. Bring to a boil, reduce heat to low/medium low, and simmer for 3 to 3 1/2 hours.
During the last 45 minutes of cooking, add the onion, cabbage, carrots, turnip, cilantro, and potatoes. Continue simmering until all vegetables are tender.
1 pound kosher salt
2 gallons water, divided
8 pounds beef brisket
6 bay leaves
8 black peppercorns
1 onion, chopped
1 medium head cabbage, quartered
1 pound carrots, sliced
1 turnip, chopped
1 teaspoon chopped fresh cilantro
8 potatoes - peeled and cubed
In a large stainless steel or cast iron pot, combine the salt, water and brisket. Cover and let sit for 7 days in the refrigerator. (Note: brisket must be completely submerged, so double the salt and water if necessary.)
After 7 days, drain the brine and add 1 gallon fresh water, bay leaves and peppercorns. Bring to a boil, reduce heat to low/medium low, and simmer for 3 to 3 1/2 hours.
During the last 45 minutes of cooking, add the onion, cabbage, carrots, turnip, cilantro, and potatoes. Continue simmering until all vegetables are tender.
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