|
Franks
and Cheese |
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Ingredients: |
Instructions:
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Monkey Bread Muffins |
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Ingredients: |
Instructions:
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| NUTTY CRACKER DELIGHTS Submitted by Eleanor Perkins | |
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Ingredients: 42 Club crackers (1 sleeve) if using an 18x12 pan 36 Club crackers if using a 15x10 1/2 cup butter or margarine 1/2 cup sugar 1 tsp. vanilla extract 2/3 to 1 cup sliced almonds Instructions: Place crackers in a single layer in a foil or parchment paper lined pan. Place nuts evenly with the nuts. In a saucepan over medium heat, melt butter. Add sugar; bring to a boil, stirring constantly. Boil for 2 minutes. Remove from heat and add the vanilla. Pour evenly over the crackers. Bake at 350 degrees for 10 to 11 minutes or until lightly browned. Remove immediately from the pan using the foil and cut between the crackers if necessary. Cool on wire racks. Store in an airtight container. |
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APPLE-WALNUT SALAD with CRANBERRY VINAIGRETTE |
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Vinaigrette: |
Instructions:
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CRANBERRY RELISH Submitted by Mary Ann Bennett |
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Ingredients: |
Instructions:
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VEGETABLE CHRISTMAS WREATH Submitted by Ruth Deuber |
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Place
broccoli
flowerets
in
a circle on a large plate. |
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| IMPOSSIBLE PUMPKIN PIE (Grace Arnold) | |
| 1/2 cup Bisquick mix 2 T. butter or margarine 1 can evaporated milk 2 eggs 1 16 oz. can pumpkin puree 3/4 cup sugar 2 tsp. vanilla 1 1/4 tsp. pumpkin pie spice 1 tsp. allspice Beat all together in a blender for 2 minutes, or in a mixer for 5 minutes until smooth. Pour into a greased 9 or 10 in. pie pan. Bake at 350 degrees for 50 to 55 minutes until a knife in center comes out clean. |
| CHICKEN WINGS IN A BAG | |
| 4 to 6 Wing sections 1/4 tsp. dried thyme 1/2 T. fresh lemon juice 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/2 tsp. salt 1 1/2 t. wing sauce ( or more) Place all in a plastic bag and marinate for 2 hours. Remove from marinade and place in an 8 in. sq. baking dish. Sprinkle with some "Ranch" dry dressing. Bake at 400 degrees for 40 to 45 minutes. CHICKEN WINGS RECIPE #2 4 wing pieces 1/4 cup bread crumbs 1/2 tsp. brown sugar 1/2 tsp. chili powder 1/4 tsp. garlic powder 1/8 tsp. dry mustard 1/8 tsp. celery seed 1/16 tsp. cayenne pepper 2 T. melted butter Dip wings in melted butter, then the crumb mixture. Bake at 375 degrees for 40 minutes. |
| FRESH TOMATO SAUCE FOR PASTA (Philip Johnson, Sanibel, FL) | |
| 1 & 1/2 lb. tomatoes (I
like Roma's), peeled, seeded and finely chopped, with juice 3 T. olive oil 1 T. garlic, minced 1/2 medium onion, minced 6 T. chopped basil 2 T red wine vinegar Salt and pepper to taste 1/2 lb. thin spaghetti Romano or parmesan cheese Sauté garlic and onions in a small skillet in 1 T. of the olive oil over medium heat until transparent but not brown. Put chopped tomatoes and their juice in a large glass bowl. (I use my 4 qt. measuring cup) Add the garlic and the onions. Add 2 T. olive oil, the vinegar and basil. Season with the salt and pepper. Mix well, cover and let stand at room temperature for at least 6 hours or over night in the refrigerator. Bring to room temperature before serving. Prepare the pasta with a little olive oil while it's cooking. Plate the pasta and add the sauce and cheese. |
| BREAD IN A BAG (Janet Bendall) | |
| 2 cups all-purpose flour 1 pkg. Rapid Rise Yeast 3 T. sugar 1 tsp. salt 2 T. non-fat dry milk 1 cup hot water 3 T. vegetable oil 1 cup whole wheat flour Combine 1 cup of the flour, yeast, sugar, dry milk and salt in a 1 gallon heavy-duty zip-lock freezer bag. Squeeze the bag to force out air. Add hot water and oil. Close the bag and mix by working the bag with your fingers. Add whole wheat flour and continue to mix. Gradually add enough of the remaining all-purpose flour to make a stiff dough that pulls away from the bag. Push the dough out of the bag (you don't have to touch the dough) into a greased loaf pan. Push into shape with the bag. Cover. Place in a warm place to rise until double in size, about 20 minutes. (You can fill a bowl with boiling water, put a cookie sheet over the bowl and the loaf pan on the cookie sheet) Bake at 375 degrees for 25 minutes or until done. |
| SHRIMP AND PASTA SALAD | |
| Serves 4 3/4 lb. cooked shrimp 6 oz. pasta (your choice) 1 hard cooked egg 1/2 cup chopped dill pickle 2 T. minced parsley 1/2 smal green pepper 1/2 - 2 oz. jar of pimentos 1/2 package of frozen tiny peas, thawed and drained (not cooked) Black olives (optional) Dressing: 1/2 cup mayonnaise 1/2 cup sour cream 2 T. lemon juice 1 T. Dijon mustard 1/2 tsp. celery seed 1/2 tsp. salt 1/8 tsp. pepper Combine all the salad ingredients Whisk all the dressing ingredients Toss togethera nd serve over lettuce |
| ICE CREAM SANDWICH CAKE (Eleanor Perkins) | |
| 2 Klondike Ice Cream
Sandwiches (must be Klondike) 8 oz. Cool Whip Chopped Walnuts or Pecans Spread a small amount of Cool Whip on a small plate (to keep the sandwich from sticking). Place one sandwich on the Cool Whip. Top with a generous amount of Cool Whip. Sprinkle some chopped nuts. Place second sandwich on top of the Cool Whip layer. cover entire top and sides with a generous amount of Cool Whip, like icing a cake. Sprinkle with more nuts. Place in freezer. When frozen (about 2 hours) cover with plastic wrap and leave in the freezer until ready to serve. When serving, slice in about 1/2 inch slices. Drizzle with chocolate syrup or caramel syrup. You can also sprinkle chocolate chips on top. Another variation would be chopped Health bars. This can be enlarged by adding more sandwiches. I like to make them in a row of one sandwich wide andtwo high, which makes it prettier when sliced. So simple and so yummy! |
| SKILLET ZUCCHINI | |
| Zucchini, sliced (use a larger
zucchini) 1 egg, beaten with 1 T. water Instant mashed potato flakes 2 T. butter 2 T. olive oil Wash zucchini and pat dry. Slice. Dip slices in the beaten egg mixture and then into the potato flakes. Saute in oil and butter, turning once. Drain on paper towels and warm in a low oven as you continue with the remaining slices. Lighty season with salt and pepper and serve. |
| COLUMBIA RESTAURANT FAMOUS 1905 SALAD | |
| 4 SERVINGS 1/2 head iceberg lettuce 2 ripe tomatoes, cut in 8ths 2 stalks of celery, sliced 1/2 cup cheese, cut in julienne strips 1/2 cup ham, cut the same way as the cheese 1/4 cup Spanish olives Dressing: 2 garlic cloves, minced 1 tsp. oregano 1 tsp. Worcestershire sauce 1/2 cup olive oil 1/8 cup white wine vinegar 2 tsp. lemon juice Salt and pepper to taste 2 tsp. grated Romano cheese In a large bowl, mix together the lettuce, tomatoes, celery, cheese, ham, and olives. In a jar, mix all the dressing ingredients. Add to the salad and add the Romano cheese and serve. |
| CHICKEN FRICASSE w/ SUNDRIED TOMATOES & ARTICHOKES, PLUS QUICK RISOTTO by Chef Michael Gavala, Fine Mark Bank | |
| INGREDIENTS: 1 whole chicken cut into 8 pieces 2 cups chicken broth 1 cup sun dried tomatoes 1 cup quartered artichoke hearts (cut them in half) 2 lemons, juiced + a few thin slices of lemon 1/2 cup white wine salt and pepper to taste Heat a sauté pan with about 1/4 olive oil and brown the chicken skin side down. Turn over and add the wine, chicken broth and the juice of the 2 lemons. Add the sun dried tomatoes and a few lemon slices and place in a 350 degree oven for about 45 minutes. Remove from the oven and check for doneness. (165 degrees) Then add the artichoke hearts and bring it up to simmer and serve. This can easily be divided in half for a smaller amount. QUICK RISSOTO RECIPE (A new way to do Risotto with out the long time in preparation!) INGREDIENTS: 1 cup Arborio rice 1 pinch of saffron (optional) 2 cup of heavy cream 2 cups of grated parmesan cheese 4 cups of water Kosher salt 1 cup chopped onions Bring 4 cups of water with the salt and saffron up to a boil. Add rice and cook until aldente. Drain the rice and chill right away. This step can be done hours in advance. In a sauté pan heat 2 T. of olive oil and sauté the chopped onions till translucent. Add the cooked rice and sauté for a minute and then start adding the heavy cream. Add the cheese and blend well. At this point you can add any vegetable, seafood or any thing you would like to finish this dish. Note: Chef Michael added asparagus! (thin cut and blanched for 1 min.) This can also be made by cutting each amount in half for a smaller portion. |
| GREEK SALAD by Yvonne Schneff | |
| Start by making your own
potato salad or some from Publix Cover a nice serving platter with curly lettuce. Mound your potato salad in the middle Build a base around the bottom of the potato salad alternating cucumber wedges and tomato wedges. Sprinkle shredded lettuce to cover the potato salad. Sprinkle Feta cheese over the lettuce (I add shredded Muenster also)) Place four rings of bell pepper on each side of the "mound" Use a fluted toothpick to place a rinsed piece of beet in the center of the pepper rings. Garnish around the platter with radish roses, carrot curls, black olives using the fluted toothpicks. Sprinkle the mound with Oregano and sugar (Splenda) followed by a sprinkling of oil and vinegar. It is so beautiful and colorful when served, it's like digging for a treasure. It is nice to serve with ham and green beans if you have guests for dinner. You can make a single serving by just using a small amount of all of the above. |
| OMELETS IN A BAG (by Linda Nickerson and June Timothy) | |
| Ingredients: eggs cheese ham, sausage, or bacon, cooked onions, green peppers, tomatoes, mushrooms salsa, sour cream quart size FREEZER bags With a permanent marker, have each person write their name on a quart size FREEZER bag. Crack 2 eggs into each bag, seal the bag and then shake them to mix. Put out a variety of ingredients such as those listed above. Each person can add whatever they want to their bag. Seal them tightly (after getting all the air out).Place up to six bags in a large pan with rolling-boiling water. When water reboils, cook for 13 minutes. Let stand for one minute. Roll omelet from bag onto a serving plate. Top with salsa, sour cream catsup or anything you like. This is a fun way for breakfast with everyone contributing! |
| POT de CREME (Ellen Chrouch) | |
| 1 cup of chocolate chips 2 T. sugar Dash of salt 1 egg 1 tsp. vanilla or rum flavoring 3/4 C scalded WHOLE milk Place all ingredients in a blender EXCEPT scalded milk. Scald the milk and add to the blender and turn on low for 1 minute. (Medium high works too.) Pour into small dishes as this is very rich. Chill. Makes 4 to 6 servings. |
| CREAM CHEESE SQUARES (Eleanor Perkins) | |
| 1 can Crescent rolls (8oz.) 1-8oz. pkg. cream cheese, (softened) 3/4 cups sugar 1/2 T vanilla 1/2 T. cinnamon 2 T. butter, melted Pat 1/2 of the can of crescent rolls in bottom of 8x8 pan. Beat the cream cheese with 1/2 cup of the sugar and add the vanilla. Spread over the rolls. Top with the other half of the rolls. Pour the melted butter over the top. Stir together the 1/4 cup of sugar and the cinnamon and sprinkle over the top of the melted butter. Bake at 350 degrees for 30 minutes. This doubles easily in a 9x13 pan! Keep it in the refrigerator. It is superb cold! |
| CHOCOLATE-PISTACHIO DESSERT | |
| 4 cups milk-divided 1 pkg. (4oz. serving size) instant Chocolate pudding and pie mix 1 pkg. (4 oz. serving size) instant pistachio pudding and pie mix whipped topping In a medium mixing bowl, whisk together 2 cups of chocolate pie mix. Whisk until well blended, about 2 minutes. Do the same for the pistachio mix. Let each stand for about 3 minutes. In parfait glasses, layer pudding , chocolate, then pistachio then chocolate etc. Top with whipped topping if desired. Can use sugar-free mixes. |
| FRESH MUSHROOM SOUP | |
| 8 oz. fresh mushrooms, chopped 1/2 small onion 2 1/2 T. butter 2 1/2 T. flour 1 1/2 cup chicken broth 1/4 tsp. salt, pepper to taste. 1/2 cup half and half 1/2 wedge Brie cheese In a large saucepan, sauté onions in butter for 3 minutes. Add mushrooms and sauté 5 minutes longer. Sprinkle flour gradually over the mushrooms and onions. Stir well. Add chicken broth and bring to a boil. Add salt and pepper. Reduce heat; simmer for 30 minutes. Cube the cheese and add to the soup. ( Do not use any of the rind.) Stir in cream just before serving. (Do not allow it to boil) Serves 4. |
| SHRIMP MORNAY | |
| 2-4 servings 1/2 lb. shrimp, cooked 1 T. butter 1 T. flour 2 1/4 T. cream ( I use no-fat half-half) 1/2 cup chicken broth 2 T. Swiss cheese 2 T. Parmesan cheese Melt butter over medium-high heat. Add flour. When incorporated, add the chicken broth and the half- half. Slowly add the Swiss cheese. Fold in the shrimp. Place in 2 Ramekins or shells. Place on a baking sheet, (for easier handling). Sprinkle with parmesan and broil 4 inches from heat until bubbly and slightly brown. |
| CHICKEN MARSALA by Tom Deuber | |
| 3/4 cup all-purpose flour 1 tsp. salt 1 tsp. pepper 1 tsp. dried oregano 1 (6 to 8oz.) boneless, skinless chicken breast 2-3 T. olive oil 3 T. butter 1 large Shallot bulb, finely chopped 8 oz. mushrooms (white button or baby Portobello's) 3/4 cup imported dry Marsala 1/2 cup heavy cream 1. Set oven to warm (170 degrees) 2. In a plate combine flour, salt, pepper, and oregano and stir to mix thoroughly. 3. Fillet the breast in to 2 pieces, pound until very thin and then cut each into about 3 pieces. 4. Heat the oil and butter in a large skillet over medium-high heat until hot but not smoking. 5. Cook the chicken until golden brown on both sides, about 3 minutes per side. Transfer to a plate and place in the warm oven. 6. Ad the shallots and the mushrooms to the pan. Cook, stirring frequently until mushrooms are golden brown around the edges and have given off their liquid. 7. Add the Marsala and bring to a boil, scraping any brown bits from the bottom of the pan. When the wine has reduced by half, add the cream and cook for 2 minutes, or until the sauce has thickened slightly. 8. Lower heat to medium and return the chicken to the pan and continue to cook until they have absorbed the flavor and the sauce has thickened, about 3 minutes. 9. Taste, add more salt and pepper if needed and serve immediately! (It's great with Stouffers Linguine Alfredo) |
| CORNISH GAME HENS with HERBS and BUTTER | |
| makes 1 -2 servings Heat oven to 350 degrees. Lightly spray a small baking dish. Wash hen and pat dry. Season the inside cavity with salt and pepper. Mix 1 T. softened butter with chopped herbs, such as tarragon, parsley, basil, thyme, rosemary (I added a bit of poultry seasoning and celery salt) a small clove of garlic sliced very thin 2 basil leaves Loosen the skin on the breast and over to the legs. Push some of the butter mixture under the skin. Also some of the garlic and a basil leaf. Pat any of the remaining butter over the outside. Sprinkle lightly with salt and pepper. Roast for 1 hour, or until the hen is nicely browned. Serve with some Uncle Bens wild and white rice that comes in a pouch, 90 sec. in microwave! |
| APPLE DUMPLINGS (Eleanor Perkins) | |
| 1 small can Crescent rolls
(contains 4 rolls) 1 large Granny Smith apple, peeled, cored and cut in fourths Wrap each section of apple with one triangle of roll. Place in a lightly sprayed glass 8 in dish. Heat together 1/2 stick of butter, 1/2 cup apple juice, 1/2 cup sugar, 1/2 tsp. vanilla. Pour over dumplings. Sprinkle with 1 1/2 T. sugar mixed with 1/2 T cinnamon. Bake 30-40 minutes at 350 degrees until browned. |
| ENGLISH TOFFEE (Barbara Hilton) | |
| 1 bag Mini Chocolate Chips
(you will use about 2/3 of the package) 1 pound Parkay Margarine (not the light and it should be the Parkay) 2 cups sugar 1 cup chopped toasted almonds 1 cup fine ground pecans or walnuts
|
| BRATWURST MIT APFEL, ZWIEBEL AUF SAUERKRAUT | |
| 2 to 3 servings: 1/2 tsp. Caraway seeds 11/2 tsp. Fennel seeds /14 tsp. pepper Combine in a plastic bag and crush with heavy object. Add 1/2 T. Wondra flour 2 cups of drained and rinsed sauerkraut 1/2 large onion, thinly sliced 1 large Golden Delicious apple, peeled, cored and sliced 3 Smoked Bratwurst, pierced all over with a skewer (I recommend Johnsonville Brats) 2 bay leaves 1/2 cup beef broth or apple cider 1 T. dry Vermouth or white wine (can just add 1 T. to beef broth) 1 T. ketchup Heat oven to 400 degrees. Spread sauerkraut in the bottom of an 7x11" baking pan that is sprayed. Can use a 9x9". Sprinkle 1/3 of the flour-seed mixture over the sauerkraut. Place sliced onions over top. Sprinkle with another 1/3 of flour-seed mix. Spread 1/2 of the apple slices over the onions and the remaining flour-seed mix. Place the pierced brats over the apples and tuck the remaining apples around the brats. Tuck in the bay leaves. Cover tightly with foil and roast 30 to 35 minutes. Uncover and brush with 1 T. melted butter. Bake another 20 minutes until Brats begin to brown. GERMAN KARTOFFEL SALAD (Potato salad) 2-3 servings 3 medium potatoes, cooked, peeled and sliced when still warm 2 strips of bacon, minced and cooked 2 T. chopped onion 1/2 cup chopped dill pickle (or less) 2 T. chopped celery Heat to boiling: 2 T. water 1/4 cup cider vinegar 1/4 tsp. salt 1/16 tsp. paprika 2 T. dry mustard Add to top 5 ingredients and serve warm. |
| PUFFY
FISH (from "The Joy of Wokking" by Martin Yan) |
|
| 1 fairly large piece of tilapia BATTER: 1/2 cup flour 1/2 T. baking powder 1/8 tsp. salt 2 tsp. sesame seeds 1 1/2 T. minced scallions, including some green parts 2 1/2 T. salad oil 1/2 cup cold water oil for frying Mix all ingredients together. It is very important to add the oil before adding the cold water. Cut fish in about 2 in. pieces. Heat oil to 375 degrees. Fry 2 or 3 pieces at a time until they puff up. Remove and drain on a paper towel. DIPPING SAUCE: 3 T. white vinegar 1/4 cup water 1/4 cup brown sugar 2 tsp. corn starch In a sauce pan, bring ingredients for sweet sour sauce, except cornstarch, to a boil. Thicken with cornstarch. I like to serve the fish in a lettuce leaf, like a Boston lettuce |
| PINE
ISLAND SHRIMP |
|
| 1/2 stick butter 1/2 c. sliced fresh mushrooms 2 T. minced onions dash garlic powder 1 1/2 T. flour 2 T. white wine 1/2 cup chicken broth 1/2 cup sour cream 8 pieces cooked shrimp 1/2 T. chopped parsley Sautee onions and mushrooms in the butter. Add garlic powder, flour, wine, and chicken broth. Stir until sauce thickens. Lower heat and add shrimp and sour cream. Do not boil. Add parsley and serve over rice or pasta. |
| BAVARIAN CREAM DESSERT (Ellen and Larry Chrouch) | |
| 1 small package instant
vanilla pudding-may use sugar free 1 cup milk ( skim, low-fat or regular) 1 cup sour cream-may use fat free if desired 1 cup vanilla yogurt-may use fat free if desired-also may use sugar free. Mix together with a wire whip, one ingredient at a time, into the instant pudding mix and place in a bowl. Chill in the bowl you will be serving in for 1-2 hours. Before serving, add blue berries or raspberries or any fruit you desire. This desert is safe for diabetics if prepared with no sugar ingredients. It takes all of 3 minutes to create before chilling. |
| BREAKFAST SMOOTHIE (Phyllis Ingalls) | |
| 8 oz juice of your choice (I
use "V8 Splash" Mango peach) 2-3 T. vanilla yogurt, any flavor of your choice Handful dry oatmeal (not instant) 1 T. protein powder 1/2 or 1 whole banana (I use 1/2 when using 2 more fruits) 1/2 cup blueberries, or pineapple chunks or peaches, or strawberries (your choice) 5-6 ice cubes Place all ingredients into a blender and blend for 60 seconds. Drink and enjoy good health and energy! |
| TILAPIA ON TOSSED SALAD (Larry and Ellen Chrouch) | |
| Rinse the fish and coat each
side with cornmeal. Heat cooking oil in frying pan and fry the
fish about 4 minutes a side, depending on the thickness.. Test with a
knife and when it is cooked through, remove from the pan and serve on
top of a pre-made salad. Soup plates are good for this entrée. SALAD: Romaine lettuce, chopped or torn Celery-cut up 1 stalk One cut up tomato Green and red peppers diced-one half of each or as desired Feta cheese crumbled-optional Diced sweet onion if desired (to taste) Dressing of choice-such as balsamic vinaigrette, Caesar or Italian. Toss the salad ingredients together with the dressing. Serve the fish on top and place a wedge of lemon by it or cut up lemon to pass. It enhances the fish to squirt lemon juice on top. Enjoy! |
| FRENCH VANILLA BREAD PUDDING (Yvonne Schneff) | |
| 2 slices cinnamon-raisin
bread, cubed 1 egg 1/2 cup refrigerated French Vanilla nondairy creamer Sugar-free –caramel-ice-cream topping) 1 T. chopped pecans 1/4 tsp. cinnamon 1 T. butter (or any low-cal spread) Place bread cubes into 2 greased custard cups. Whisk egg and creamer; pour over the bread in the cups. Drip caramel sauce over top along with the cinnamon and pecans. Dot with the butter. Bake at 350 degrees for 18 to 20 minutes or until bubbly and golden brown. (I place the cups in a pan so they don't spill over into the oven.) |
| CREAMED BABY SPINACH FOR 2 |
|
| 2 T. unsalted butter 1 small shallot, finely chopped 1 package baby spinach (6 oz.) 1 1/4 T. Chicken broth (or water) 3 T. half-and-half (No fat works) 3 T. grated Mozzarella cheese 3 T. grated Parmesan cheese Salt and Pepper to taste (Just a few grinds of fresh nutmeg is nice) In a sauté pan over medium heat, melt the butter. Add the shallot and sauté until soft and caramelized. Add the spinach and toss well. Add the chicken broth, and then increase heat to medium-high. Cover the pan and let the spinach steam down for 3 or 4 minutes. Remove the lid and add the half-and-half. Allow the liquid to reduce by a third, stirring to keep from burning. Once reduced, lower the heat to low and gently stir in the mozzarella until it starts melting. Add the Parmesan and stir just until it starts to melt, then turn off the heat. Season with salt and pepper. |
| LIGHT STRAWBERRY PIE |
|
| 1 can (8 ounces) unsweetened
crushed pineapple 1 package (.8 ounce) sugar-free cook and serve vanilla pudding mix 1 package (.3 ounce) sugar-free strawberry gelatin 3 cups sliced fresh strawberries 1 reduced fat graham cracker crust 1/2 cup reduced fat whipped topping Drain pineapple, reserving the juice in a 2 cup measuring cup. Set pineapple aside. Add enough water to measure 1 1/2 cups; transfer to a sauce pan. Whisk in the gelatin and pudding mix. Bring to a boil; cook until thickens, stirring, for about 2 minutes. Remove from heat and stir in the pineapple. Let cool for 10 minutes. Add the strawberries and stir to coat. Pour into crust and chill at least 3 hours. Add a dollop of the whipped topping when ready to serve. |
| DEVILED EGGS (from Anita
Putnam) |
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| 6 hard boiled eggs 1/2 can of Underwood's deviled ham spread Dill pickle relish (Mt. Olive) Grey Poupon grainy mustard Mayonnaise After you have placed the yolks in a mixing bowl, much of the rest is "to taste." You really eyeball the amounts as you mix with the yolks. Anita sometimes adds a little Tabasco, if you want extra kick. |
| CHIPPED HAM BBQ SANDWICH |
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| 1/2 cup brown sugar 1/2 cup water 1 bottle Heinz Chili Sauce 1/2 tsp. dry mustard 1 1/2 lb. chipped cooked ham Mix the first four ingredients in a sauce pan and bring to a boil. Lower heat and add the ham. Serve on buns. Hint: Winn-Dixie carries Hormel cooked ham and a reasonable price. This can easily be cut in half for fewer servings as well as double to tripling for crowds. It can be kept warm in a crock-pot. |
| BAKED TROPICAL CHICKEN (from
Mike Lienhardt) |
|
| 2 chicken breasts or 4 chicken
thighs, skinned and boned 1/2 of an 8oz. bottle of Russian dressing 1/2 of a 10oz. bottle of Apricot preserves 1/2 pkg. of Lipton’s dry onion soup mix Pre heat oven to 350 degrees. Arrange chicken pieces in a 9x9 in. pan Mix: dressing, preserves and onion soup mix and pour over chicken Bake 1 hour, uncovered. Rice side dish
1 cup of rice2 cups of chicken broth 1/2 pkg. frozen peas and carrots 2 T. chopped green onion Salt and pepper to taste Cook rice as directed with chicken broth in place of water. When rice is finished add the carrots and peas. Add green onions. |
| DUTCH BABY PANCAKE |
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|
1/2 CUP MILK 1/2 CUP FLOUR 2 EGGS, BEATEN 3 T. BUTTER NUTMEG TO TASTE Heat oven to 425 degrees. Mix with a wire
whisk, the milk, flour,
eggs, and nutmeg. Mixture may be slightly lumpy. Melt the butter in a 9" pie plate or
oven-proof skillet. Remove from the oven
and pour
ingredients into the pie plate. Return
dish to oven and bake 15 minutes. Take out
of the oven and sprinkle with the juice of 1/2 of
a
lemon and 2 T. powdered sugar. Return to
oven for 3 minutes. Serve with syrup,
honey or jam. |
| BAKED STUFFED ZUCCHINI (by
Rose Cridlin) |
|
|
Use 2 rather small zucchini and cut each in
half, lengthwise. Add about another T. of olive oil, mix and
put into the
zucchini shells.
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| PARMESAN PORK TENDERLOIN | |
|
1/2
pound
pork
tenderloin |
Cut
6
slices,
approximately
3/4
in.
thick
from
a
pork
tenderloin.
Place
each
slice
on
it’s
cut
surface
and
flatten
with
the
heel
of
your
hand
to
1/2
in.
thickness.
Combine
crumbs,
cheese,
salt
and
pepper,
dredge
pork
slices
to
coat.
Heat
oil
over
medium
heat
in
non-stick
pan.
Sauté
pork
for
2
to
3
minutes
per
side;
remove
and
keep
warm.
Add
onion,
garlic
and
zucchini
or
squash
to
skillet
and
sauté
until
tender
about
5
minutes.
(I
like
to
return
pork
slices
to
pan
and
move
around
to get a little
warmer and pick up any juices that have accumulated.) |
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AUTUMN DESSERT FOR 2
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PAM CONRAD’S ZUCCHINI Hors D’Oeuvres Aprox. 40 pieces
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Stuffed Tomatoes Provencal Submitted by Jean Fuchs
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Roasted Vegetables Submitted by Jean Fuchs
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Roasted Potatoes and Cauliflower with Red Onions and Capers Submitted by Jean Fuchs
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CRANBERRY RELISH Submitted by Mary Ann Bennett
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VEGETABLE CHRISTMAS WREATH Submitted by Ruth Deuber
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PUMPKIN CRISP Courtesy of Jane Hanks
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MINESTRONE By Janet Bendal
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CHICKEN WITH RED PEPPER SAUCE By Ellen and Larry Chrouch
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HAM AND CHEDDAR BREAKFAST BISCUITS
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MEDITERRANEAN PASTA SALAD From PAPOULI’S GREEK GRILL IN SAN ANTONIO For 2 people
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BACON 'N' EGG SANDWICHES - Ruth Deuber
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PINEAPPLE-SOUR CREAM PIE - Ruth Deuber
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SMOTHERED SANDWICHES - Ruth Deuber
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FRENCH POTATO SALAD - Ruth Deuber
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ICE CREAM DESSERT - By Ruth McGuire
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CREAMY PARMESAN GARLIC SHRIMP - By Ruth Deuber
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CHICKEN YVONNE - By Yvonne Schneff
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CHOCOLATE, STRAWBERRY & COOKIE PARFAITS
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CHICKEN LAREDO - Presented by Anita Putnam
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SHRIMP AND RED-EYE GRAVY
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CREAMY GRITS
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FRIED GREEN TOMATOES
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TEXAS TORTILLA WRAPS by Dotty Morrison
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GRASSHOPPER PIE by Ruth Deuber
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MICROWAVE BEANS by Linda Nickerson
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ZUCCHINI SURPRISE by Ruth Deuber
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CHOCOLATE FONDUE WITH STRAWBERRIES by Ruth Deuber
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CAESAR FISH FILLETS (Microwave)
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SWEET
AND
SOUR
PORK
Submitted by Bobbie Phillips
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BACON-CHEESE-ONION THINGS Submitted by Carol Palermo
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SCOTT’S SECRET RECIPE FOR FRENCH TOAST Submitted by Pastor Scott Bartholomew
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RATATOUILLE - Presented by Rani Ward
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BRUSSELS SPROUTS (Loved by some but not by all) - Submitted by Ruth Deuber
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SAVORY BRUSSELS SPROUTS
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GRANOLA - By Phyllis Ingalls
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WIENER SCHNITZEL - (Breaded veal cutlet)
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ARTICHOKE’N’CHICKEN ALFREDO OVER WILTED SPINACH - From Southern Living
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NOODLE PUDDING - From Sheila Sklar
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TAFFY APPLE SALAD - From Ann White to Ruth Deuber
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CRAB SALAD - By Ruth Deuber
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LEFTOVER CRAB - Make a Crab Louie salad!
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SIMPLE & DELICIOUS SHRIMP CREOLE - By Neal Clarke
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AVACADO WATERMELON SALAD - By Ruth Deuber
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Rotisserie Chicken and Rice Casserole - Submitted by Ruth Deuber
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CHINESE BEEF AND ONIONS - By Bobbie Phillips
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EGG FLOWER CORN & CRAB SOUP - By Bobbie Phillips
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Egg White Facial Mask - this is a skin firming mask Submitted by: Robyn Church
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ASPARGUS POTATO SALAD - Presented by Dede D’Arcy
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WALNUT BALLS - Recipe from Cat Barrett
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