NMB > NMB Cookbook Recipes Archive
NMB Cookbook Recipes Archive
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(currently 103 recipes)
Hot Russian Tea
· 1 cup Tang
· 2 cups sugar
· 1/2 cup instant tea
· 1/2 cup dry lemonade mix
· 1-1/2 tsp. cinnamon
· 3/4 tsp. cloves
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PreparationMix all ingredients. Add 1 heaping Tbsp to 1 cup hot water.
<Top>
Strawberry Spritzer
· 3 (10 oz.) pkgs. frozen sliced strawberries
· 6 cups white grape juice
· 1 (28 oz.) bottle carbonated water, chilled
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PreparationLet strawberries stand at room temperature for 20 minutes. Place 2 undrained pkgs. strawberries in blender container. Blend until smooth. In large punch bowl or pitcher, combine blended strawberries, grape juice and remaining undrained pkg. of strawberries. To serve: Pour carbonated water in with above mixture. Chill for a couple of hours. <Top>
Apple Dip
· 1 (8 oz.) pkg. cream cheese, softened
· 1/2 to 3/4 cup brown sugar
· 1 tsp. vanilla
· Walnuts, crushed (optional)
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PreparationMix all ingredients with beater (thin with milk if you wish). Sprinkle walnuts on Top.
Dianne Gintz<Top>
Cheddar Cheese & Pimento Dip
· 1 (8 oz.) pkg. cream cheese, softened
· 1/2 cup grated cheddar cheese
· 1/4 cup chopped pimento
· 3 scallions, thinly sliced (or onion or garlic powder to taste)
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PreparationBeat cream cheese and cheddar cheese on medium speed for 1 minute until smooth and fluffy. Stir in pimento and scallions. Serve with crackers. Sandy Kuenzi<Top>
Chicken Quesadillas
· 1 can cream of chicken soup
· ½ can sour cream
· 2 Tbsp. butter or margarine
· ½ cup chopped onion
· 1 tsp. chili powder
· 2 cups diced cooked chicken
· 1 cup shredded cheddar cheese
· 8 flour tortillas
· 1 small can chopped green chilies
|
Preparation
Preheat oven to 375°. Stir together soup and sour cream; set aside.
In saucepan over medium heat, melt butter and cook onion and chili powder
until onion is tender. Stir often. Stir in chicken, green chilies and 2-4 Tbsp.
soup mixture. Remove from heat. Spread mixture down center of tortillas. Fold up
tortillas and flip over to hold closed. Place in greased pan. Spread remaining soup
mixture over Top. Cover with foil and bake 15-20 minutes. Remove, Top with cheese and
bake uncovered for 5 minutes more. <Top>
Hidden Valley Pinwheels
· 2 (8 oz.) pkgs. cream cheese, softened
· 1 pkg. Hidden Valley ranch dressing mix
· 2 green onions, diced or minced
· 1/3 cup diced red pepper
· 1/3 cup diced green pepper
· 1/3 cup diced celery
· 1/3 to 1/2 can black olives, chopped
· 5 (9 to 10 inch) flour tortillas
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PreparationMix all ingredients except tortillas. Spread on flour tortillas. Roll and wrap tightly. Chill 2 hours or more. Cut off ends and cut in 1-inch slices. Makes about 3 dozen. <Top>
Vegetable Dip
· 1 cup sour cream
· 1 cup mayonnaise
· ¼ cup onion flakes
· 2 Tbsp. dill weed
· 2 tsp. parsley flakes
· 2 tsp. Lawry's salt
|
PreparationCombine ingredients. Do not use salad dressing. <Top>
Autumn Soup
· 1 lb. Ground Beef
· 1 cup chopped onion
· 4 cups water
· 1 cup cut-up carrots
· 1 cup celery
· 1 cup cubed peeled potatoes
· 2 tsp. salt
· 1 tsp. Kitchen Bouquet
· 1/4 tsp. pepper
· 1 bay leaf
· 6 tomatoes or 1 (20 oz.) can tomatoes (If you use juice from the can, reduce water to 3 cups)
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Preparation: Brown and drain meat. Add onions; stir and cook until tender (about 5 minutes). Stir in remaining ingredients except tomatoes. Heat to boiling. Reduce, cover and simmer 20 minutes. Add tomatoes and heat.
<Top>
Chinese Salad
· 1 lb. broccoli slaw mix
· ½ cup chopped green pepper
· ½ cup chopped red pepper
· 1 small onion, chopped
· 1 pkg. Ramen noodles, Oriental with seasoning packet (cooked)
· 1/3 cup red or white vinegar
· ½ cup oil
· ¼ cup sugar
· 1 small pkg. slivered almonds or cashews
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PreparationMix all ingredients (except almonds or cashews) a few hours ahead of time.
Stir salad, adding almonds or cashews just before serving. Rosanne Carstensen<Top>
Creamy Potato Soup
· 8 cups peeled cubed potatoes
· 2 cups sliced celery
· 2 cups coarsely chopped onion
· 4 cups water
· 2 tsp. salt
· 2 cups milk
· 2 tsp. chicken bouillon
· 2 cups whipping cream or 1 (13 oz.) can evaporated milk
· 4 Tbsp. dried parsley flakes
· 1 tsp. caraway seeds
· 1/8 tsp. pepper
|
PreparationCombine potatoes, celery, onion, water and salt. Simmer for 20 minutes or until potatoes are done. Mash potatoes with masher, leaving some vegetables whole. Add remaining ingredients. Heat thoroughly, stirring occasionally. Makes 13 cups. Quretta Belsky<Top>
Homemade Chili
· 2 lb. ground chuck
· 1 lb. ground round
· 2 cups chopped onion
· 2 cups chopped celery
· 1-½ Tbsp. flour
· 1-¼ tsp. salt
· 2 shakes pepper
· 2 shakes paprika
· 2 tsp. chili powder
· ¼ lb. butter
· 1 (16 oz.) can stewed tomatoes
· 1 (46 oz.) can V8 juice
· 2 (21 oz.) cans kidney beans
|
PreparationBrown meats with onion, celery, flour, salt, pepper, paprika, and chili powder in butter. Add to remaining ingredients. Cook slowly for 2-1/2 hours. Roy & Selma Davis<Top>
Raspberry Vinaigrette Salad
Salad
· 12 oz. mixed greens
· ½ cup dried cranberries
· ½ cup slivered almonds (toasted) or walnuts
Dressing
· 1 cup seedless raspberry preserves
· 3 Tbsp. honey
· ½ cup red wine or raspberry vinegar
· ¼ cup fresh lemon juice
· ¾ cup vegetable oil
· ½ tsp. salt
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PreparationMix dressing ingredients in blender about 30 seconds or until smooth. Mix salad ingredients and toss with desired amount of dressing before serving. The dressing may be stored in the refrigerator for 1 month. For a quick salad, use a packaged mix such as baby mixed greens.<Top>
Wild Rice Soup
· 1 cup water
· ½ cup raw wild rice
· ¾ lb. bacon
· 1 onion
· 2 (8 oz.) cans mushrooms
· 3 cans cream or potato soup
· 1 pint half-and-half
· ¾ cup white wine (optional)
· 1-½ cups shredded American cheese
· Salt and pepper
|
PreparationBring water to a boil. Pour in wild rice and bring to another full boil.
Cover and let set 40 minutes. Brown bacon in large kettle. Drain off most fat,
saving just enough to cook the onion. Add onion and saute. Add remaining
ingredients, including cooked rice, and warm thoroughly.
Caution: Rice tends to scorch, so stir frequently using low heat to warm, or a microwave works great. The flavor if this soup improves with age, so leftovers are delicious. It also freezes well.Marilyn Erickson<Top>
Baked German Pancake
· 6 eggs
· 1 cup milk
· 1 cup all-purpose flour
· ½ tsp. salt
· 2 Tbsp. butter or margarine, melted
· Powdered sugar
Buttermilk Syrup
· 1-½ cups sugar
· ¾ cup buttermilk
· ½ cup butter or margarine
· 2 Tbsp. corn syrup
· 1 tsp. baking soda
· 2 tsp. vanilla
|
PreparationPlace eggs, milk, flour and salt in blender; cover and process until smooth. Pour butter in ungreased 9x13-inch baking dish. Add batter. Bake uncovered at 400° for 20 minutes. Meanwhile, in saucepan, combine first five syrup ingredients; bring to a boil. Boil 7 minutes. Remove from heat; stir in vanilla. Dust pancake with powdered sugar; serve immediately with syrup. Yield: 8 servings (about 2 cups syrup). <Top>
Fat-Free Beer Bread
· 3 cups flour
· ½ cup sugar
· ¼ tsp. salt
· 1 can (any type) beer, room temperature
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Combine flour, sugar and salt in large mixing bowl. Pour beer slowly down side of bowl into dry ingredients
(it will foam up). Stir until dry ingredients are moistened. Pour into 5x9x3-inch bread pan sprayed with Pam. Cover
pan with plastic wrap. Let pan sit approximately 10 minutes in warm place (allowing it to rise a little).
Bake at 375° for about 45-55 minutes (until it turns golden brown - you can toothpick test it).
Serve with a hearty soup/stew, aged cheddar or other flavorful cheeses.
Rick Wentz
<Top>
Pineapple Bake
· 5 to 6 bread slices, cubed
· ¼ lb. butter
· 3 eggs, beaten
· 1 (1 lb.) can crushed pineapple
· ¾ cup sugar
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PreparationSaute bread cubes in butter. Add remaining ingredients; stir well. Turn into buttered casserole dish and bake at 350°. Good with ham or pork roast. William Davis<Top>
Sour Cream Twists
· 1 cup warm water
· 4 pkgs. dry yeast
· 3 cups warm sour cream
· 12 Tbsp. sugar (about 1 cup)
· ½ tsp. baking soda
· ½ tsp. salt
· 4 eggs at room temperature
· ½ cup margarine, melted
· 10 cups of flour
|
PreparationMix warm water and yeast; set aside. Combine sour cream, sugar baking soda, salt, eggs, and margarine. Mix with yeast and water.
Slowly add flour. Mix and knead well. It will be a soft dough. Let rest 5-10 minutes. Divide into thirds. Roll into 10-inch x 2 foot
sections. Brush with melted butter. Sprinkle with brown sugar and cinnamon. Cut into 1-inch strips. Put on pans and twist. Let rise 30-45
minutes. Bake at 350° for 8-10 minutes. Makes 5 dozen. Connie Enerson
<Top>
Butternut Squash Bake
· 1/3 cup butter, softened
· ¾ cup sugar
· 2 eggs
· 1 5-oz. can evaporated milk
· 1 tsp. vanilla
· 2 cups mashed, cooked butternut squash - (a 4-1/2 lb. squash yields about 4 cups)
Topping
· ½ cup Rice Krispies
· ¼ cup packed brown sugar
· ¼ cup chopped pecans
· 2 Tbsp. melted butter
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PreparationTo bake squash, cut in half lengthwise, remove seeds, score surface with butter and sprinkle with 1 tsp. sugar/cinnamon mix. Bake at 350° until soft, about 1¼ hours. For casserole, cream butter and sugar in mixing bowl. Beat eggs, milk, and vanilla. Stir in squash; mixture will be thin. Pour into 9x9-inch greased casserole. Bake uncovered at 350° for 1 hour or until set. Combine Topping and sprinkle over casserole. Return to oven for 10 minutes. Serves about 6.
Don & Joyce Lohrentz (Don Lohrentz is our newest Board member, having joined the Board on January 1, 2004) <Top>
Fish Batter
· 1 cup flour
· 1 tsp. salt
· 2 tsp. oil
· ½ tsp. garlic powder
· 2 egg yolks
· 1 can warm beer
· 2 egg whites, beaten
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PreparationCombine flour, salt, oil, garlic powder, egg yolks and beer. Fold egg whites into batter, but do not beat.
Rick Schultz<Top>
Garfield's Favorite
· 2 eggs, well beaten
· 3 Tbsp. butter
· ½ cup grated Parmesan cheese
· 7 oz. cooked spaghetti noodles
· 1 lb. ground beef
· 1 (30.5 oz.) jar Ragu
· 4 cups shredded cheese
· Sliced pepperoni
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PreparationMix eggs, butter and Parmesan cheese. Add spaghetti and pour into buttered 9x13-inch pan.
Brown beef and mix with Ragu sauce; pour over noodles. Sprinkle cheese over sauce mixture. Arrange pepperoni over cheese.
Cover with foil and bake at 350° for 20 minutes. Remove foil and bake 15 minutes longer. <Top>
Football Meatloaf
· 1 to 2 lbs. ground beef
· 6 to 12 slices partially dried bread, torn or cut into 1/2-inch pieces
· ¼ to ½ cup chopped onion
· 1/8 to ¼ cup chopped celery
· Worcestershire sauce, a couple shakes
· Dried parsley, a few shakes
· Garlic powder or salt to taste
· Black and/or white pepper to taste
· Salt to taste
|
PreparationMix ingredients by hand and form into football.Put in appropriate-sized baking dish.
Flatten football to thickness of 2 to 3 inches. Bake at 365° for1 to 1½ hours. You could add shredded cheese, red pepper flakes or chili powder to the meatloaf, and sprinkle paprika on Top. P. Frank Byrne<Top>
Marinated Sirloin Steak
· 1 (2 to 3 lb.) rolled rump (or any) roast
· 1 (14½ oz.) can Swanson beef broth
· 1 pkg. Good Seasons Italian dressing mix
· 1 pkg. au jus mix
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PreparationPut roast in crock-pot. Combine broth, dressing mix and au jus mix. Pour over roast. Cook on low 8-10 hours. Potatoes and carrots may be added the last 2-3 hours. Serves 6-8. <Top>
Milwaukee Pork Chops
· 6 pork chops, browned on both sides
· ½ cup ketchup
· ½ cup beer
· 2 Tbsp. brown sugar
|
PreparationSear pork chops. Combine remaining ingredients and pour over chops.
Reduce heat. Cover and cook until tender, about 1 hour. The longer the pork chops simmer, the better they are. JoAnn Buchanan-Rounds<Top>
Carrot Cake with Cream Cheese Frosting
· 3 eggs
· 1 cup sugar
· 1 cup vegetable oil
· 2 cups flour
· 1 tsp. baking soda
· 1 tsp. cinnamon
· ½ tsp. cloves
· ½ tsp. nutmeg
· 1 tsp. salt
· ½ cup buttermilk
· 1 tsp. vanilla
· 2 cups coarsely chopped carrots
· 1 cup chopped pecans
Cream Cheese Frosting
· 12 oz. cream cheese, softened
· 5 Tbsp. butter, softened
· 2 tsp. vanilla
· 2 cups powdered sugar |
PreparationCombine eggs, sugar and oil with electric mixer; beat until fluffy
and pale yellow. Meanwhile, sift together flour, baking soda, cinnamon,
cloves, nutmeg and salt. Add buttermilk and vanilla to egg mixture;
beat until well mixed. Gradually beat in flour mixture until batter is smooth.
Fold in carrots and pecans. Divide batter between two 9-inch greased
and floured springform pans. Bake at 350° for 45 minutes until toothpick
comes clean. Cool slightly. Remove from pans and place on racks.
For frosting, beat cream cheese, butter and vanilla with electric mixer
until smooth, about 1 minute. Gradually add powered sugar and continue
beating until smooth, about 2 minutes. Place one cake on plate. Spread
thin layer of frosting on Top. Place second cake on Top of frosted cake.
Evenly frost Top and sides with remaining frosting.
I vary the recipe by using just egg whites and substituting half the white flour with
whole wheat, crushed bran flakes or oats. I sometimes omit nuts and add raisins. Caroline Berg<Top>
Cherry Pecan Pie
· 1 (14 oz.) can sweetened condensed milk
· 1 (8 oz.) container whipped Topping
· ¼ cup fresh or ReaLemon juice
· 1 cup chopped pecans
· 1 (21 oz.) can cherry pie filling
· 2 graham cracker crusts
|
PreparationCombine milk and whipped Topping. Gradually stir in lemon juice. Fold pecans and pie filling into mixture. Spoon into crusts. Chill 2 hours. Makes 2 pies. This is a great summer dessert that can be frozen for later use. Mary Rugowski<Top>
Chocolate Chip Cheesecake Pie
·
1½ cups cold milk
· 2 small pkgs. Jello cheesecake flavor instant pudding & pie filling
· 1¼ cups Bakers semi-sweet real chocolate chips, divided
· 1 (8oz.) container Cool Whip, thawed
· 1 (9") chocolate crumb crust
· ¼ cup heavy or whipping cream
· 1 Tbsp. light corn syrup
· ¼ cup sugar
|
PreparationPour milk in large bowl; add pudding mix. Beat with wire whisk for 1 minute.
Stir in 3/4 cup chocolate chips. Gently stir in Cool Whip. Spoon into crust. Microwave remaining chocolate chips, cream and corn syrup in large bowl on medium for 1 minute. Stir until smooth. Pour over cheesecake mixture. Spread gently to cover pie. Refrigerate 4 hours or until set. Refrigerate leftovers. Grace Lorscheter<Top>
Frosted Banana Bars
· 1/2 cup butter, softened
· 2 cups sugar
· 3 eggs
· 1-1/2 cups mashed bananas
· 1 tsp. vanilla
· 2 cups flour
· 1 tsp. baking soda
· Pinch of salt
Frosting
· ½ cup butter, softened
· 1 (8-oz.) pkg. cream cheese, · softened
· 4 cups powdered sugar
· 2 tsp. vanilla |
PreparationCream butter and sugar. Beat in eggs, banana and vanilla. Combine flour and baking soda; add to creamed mixture. Beat well. Pour into jelly roll pan. Bake at 350° for 25 minutes or until done. Cool. Cream butter and cream cheese for frosting. Gradually add sugar and vanilla. Beat well and spread on bars. Joanne Kahl<Top>
Oreos
· 1 pkg. dark chocolate cake mix
· ½ cup margarine, melted
· 1 egg, slightly beaten
Filling
· 2 cups powdered sugar
· ¼ cup Crisco
· 1 egg white
· 1 tsp. vanilla |
PreparationCombine cake mix, margarine and egg, mixing well. Roll into balls. Bake at 350° for 9-13 minutes on ungreased sheet; cool. Filling: Combine ½ cup powdered sugar with remaining ingredients. Beat until smooth. Add remaining powdered sugar; beat well. Spread filling between 2 cookies. Pamela Hendrick<Top>
Pumpkin Dessert
· 1 (15 oz.) can pumpkin
· 1 (12 oz.) can evaporated milk
· 3 eggs
· 1 cup sugar
· 4 tsp. pumpkin pie spice
· 1 pkg. yellow cake mix
· ¾ cup butter or margarine, melted
· 1½ cups chopped walnuts
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PreparationCombine pumpkin, milk, eggs, sugar, and spice. Pour into 9 x 13-inch pan. Sprinkle cake mix on Top. Pour butter over cake mix; add nuts. Bake at 350° for 1 hour. Top with ice cream or Cool Whip. Serves 12-16. <Top>
Bird Suet
· 1 cup crunchy peanut butter
· 1 cup lard or bacon fat drippings, etc.
· 2 cups quick oats
· 2 cups cornmeal
· 1 cup flour
· 1/3 cup sugar
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PreparationMelt peanut butter and lard together. Stir in remaining ingredients. Pour into square freezer containers until 1-1/2 inches thick. Cool completely and cut into squares. Store in freezer. Use in suet holders or onion bags by your feeding station. You may also add raisins, seeds, dried fruit or hulled sunflower seeds. The birds really enjoy this suet.
<Top>
Christmas Potpourri
· ½ cup whole cloves
· 3 bay leaves
· Orange Peel
· 3 sticks cinnamon
· 4 Tbsp. lemon juice
· Water
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PreparationMix together and simmer. Enjoy the Christmas aroma! <Top>
Homemade Jerky
| · 3 lbs. venison or beef, cut in 3/8-inch strips
Marinade
· ½ cup soy sauce
· ½ cup Worcestershire sauce
· 2 tsp. accent
· 2 tsp. seasoned salt
· 2/3 tsp. garlic powder
· 2 tsp. onion powder
· 2/3 tsp. black pepper |
PreparationBlend marinade ingredients well. Put meat strips in marinade overnight. Lay strips on oven rack and cook 6-8 hours at 150°. Store in airtight container.
Barbara Schmidtbauer<Top>
Fruited Iced Tea
· 6 cups water
· 6 tea bags
· ½ cup sugar
· Juice from 3 oranges
· Juice from 3 lemons
· Ginger ale
|
PreparationBring water to boil. Remove from heat and add tea bags. Steep for 5 minutes. Remove tea bags and add sugar, stir well. When cool, add orange and lemon juice. Dilute with ginger ale and serve. <Top>
Wake-up Shake
· 1 (16oz.) container raspberry yogurt
· 1 banana, sliced
· 1 Tbsp. honey
· 2 cups ice cubes
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PreparationMix yogurt, banana, and honey in a blender. Add ice cubes a few at a time. <Top>
Curry Tofu Slices
· 1 lb. extra firm tofu
· 1 tsp. curry powder
· 1 tsp. seasoned salt
· 1 Tbsp. garlic powder
· 1 Tbsp. onion powder |
PreparationDrain tofu well and cut into pieces. Toss with seasonings let sit 5 minutes to overnight. Heat olive oil in non-stick skillet. Fry tofu slices, turning frequently. Serve with pita bread. <Top>
Delicious Dill Dip
· 1 cup Miracle Whip
· 1 cup sour cream
· 2 Tbsp. minced onion
· 2 Tbsp. parsley flakes
· 2 Tbsp. dill weed
· 1 Tbsp. garlic salt
|
PreparationMix and serve with raw vegetables. <Top>
Nacho Chip Dip
· 1 can Hormel chili (no beans)
· 1 can black olives
· 8 oz. Monterey Jack cheese
· 1 (8 oz.) Pkg. cream cheese, softened
· Jalapeno peppers, canned
|
PreparationChop black olives and cube cheeses. Add chopped peppers to taste.
Melt and serve with nacho chips.
<Top>
Shrimp Spread
· 2 (7oz) cans shrimp, chopped
· ¼ cup butter
· 1 Tbsp. minced onion
· 1 tsp. Worcestershire sauce
· 2 Tbsp. mayonnaise
· 2 Tbsp. lemon juice
· 1 bottle shrimp cocktail sauce
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PreparationMix all ingredients except cocktail sauce. Put in glass pie plate. Top with shrimp cocktail sauce. Serve with crackers. <Top>
Spinach Dip
· 1 pkg. chopped frozen spinach
· 1 can slivered water chestnuts
· 3 green onions, chopped
· 1 pkg. Knorr vegetable soup mix
· 1 cup sour cream
· 1 cup mayo
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PreparationMix all ingredients and put in hollowed round pumpernickel loaf. <Top>
Chicken Tortellini Soup
· ¼ cup margarine, melted
· ¼ cup flour
· 2 cups chicken broth
· 2 cups cooked (cheese) tortellini
· 1 cup cubed cooked chicken
· 1 (4 oz.) can sliced mushrooms
· 1 cup milk
· ½ cup Parmesan cheese
|
PreparationAdd flour to melted margarine. Add broth, tortellini, chicken and mushrooms. Simmer until thickened. Add milk and Parmesan cheese. Simmer until cheese is melted. <Top>
Creamy Vidalia Onion Chowder
· 4 slices bacon
· 2 Tbsp. olive oil
· 2 lbs. sweet onions, coarsely chopped
· 1 (20oz) pkg. refrigerated mashed potatoes
· 1 tsp. bottled minced garlic
· 2 cans chicken broth
· 2 bay leaves
· 1 tsp. thyme
· 1/8 tsp. black pepper
· ½ cup sour cream
|
PreparationMicrowave bacon until crisp, 30-40 seconds. Blot with paper towel; set aside. Heat oil on medium in 4 ˝ quart Dutch oven or soup pot. Add onions. Raise heat to medium-high. Cook, stirring frequently until onions are tender, about 6 minutes. Microwave mashed potatoes until warm; set aside. Add garlic to pot, stir, and cook 1 minute. Add chicken broth and stir well, scraping pot bottom to remove any brown bits. Add potatoes, corn, bay leaves, thyme and pepper. Cover pot. Raise heat to high and bring soup to boil. Meanwhile, coarsely chop bacon; set aside. When soup boils, remove from heat. Remove bay leaves and stir in sour cream until well blended. Serve at once and sprinkle with bacon. <Top>
Crunchy Pea Salad
· 1 (10 oz.) pkg. frozen peas
· 1 cup diced celery
· 1 cup chopped cauliflower
· ¼ cup chopped onion
· 2 Tbsp. chopped pimento (optional)
· 1 cup cashews or sunflower seeds
· 2 cups cooked salad shrimp, thawed
· ¼ cup crisp bacon bits
· ¾ cup shredded cheese or 4 oz. Feta Cheese
Dressing
· ½ cup ranch dressing
· ½ tsp. Dijon mustard
· ½ cup sour cream
· 1 garlic clove, crushed
|
PreparationRinse and drain peas. Combine salad ingredients. Mix dressing ingredients and pour over salad. Coat evenly. Chill. <Top>
Greek Vegetarian Bean Soup (Fassoulatha)
· 2 cups navy beans
· 8 cups water
· 2 cups chopped onion
· 2 cups chopped tomatoes
· ½ tsp. sugar
· 1½ cups diced carrots
· 1½ cups chopped celery
· ¼ cup chopped parsley
· 1/3 cup olive oil
· Salt and pepper to taste
|
PreparationWash beans several times. In large pot, bring beans to a boil in 8 cups water. Boil 2 minutes. Remove from heat; let rest 1½ hours. Add remaining ingredients except salt and pepper. Bring to a boil. Cover and boil gently for 1½ hours. Season to taste. Serves 6-8. <Top>
Green Bean Feta Salad
· 2 lbs. Green beans
· 4 oz. Feta cheese, crumbled
· 1 cup chopped walnuts
· ½ red onion, diced
Dressing
· 4 Tbsp. olive oil
· 1 Tbsp. balsamic vinegar
· 1 tsp. salt
· ½ tsp. pepper
· ½ tsp. dried dill
|
PreparationBoil large pot of water. Trim beans and boil 5 minutes, or until bright green and barely tender. Rinse in cold water until cold. Drain well and pat dry so dressing will adhere. Combine dressing ingredients and shake to dissolve salt. On serving platter, toss beans with dressing until coated. Scatter cheese, walnuts, and onion on Top. Serve cold or at room temperature. Serves 6. <Top>
Sweet Potato Salad
· 6-7 large sweet potatoes (about 4 lbs.)
· 1 small red onion, finely chopped
· 1 small green pepper, seeded and finely chopped
· 2/3 cup mayo
· 2/3 cup sour cream
· 1 beef bouillon cube dissolved in 1/3 cup water, cooled
· 1½ Tbsp. curry powder
· 1½ salt
· 1½ pepper
|
PreparationIn saucepan, cook sweet potatoes in jackets in boiling, salted water until just tender, about 15-20 minutes. Drain, peel, and dice. In large bowl, combine potatoes, onion and green pepper. In medium bowl, whisk mayo with sour cream. Whisk in bouillon, curry powder, salt, and pepper. Pour over potato mixture, tossing lightly to combine. Serves 8-10. <Top>
Bread Machine Golden Honey Bread
· 1 cup + 2 Tbsp. water
· 2 Tbsp. vegetable oil
· 2 Tbsp. honey
· 3½ cups flour
· 1½ tsp. sugar
· 1 tsp. salt
· 2 tsp. yeast
|
PreparationPlace ingredients in order given. Select basic bread setting. <Top>
Easy Coffee Cake
· 2 cups flour
· ½ tsp. salt
· ½ cup sugar
· 3 tsp. baking powder
· ½ cup raisins or chopped · nuts
· 1 egg, beaten
· 1 cup milk
· 1 tsp. vanilla
· 4 Tbsp. margarine, melted
Crumb Topping
· ¼ cup flour
· ¼ cup sugar
· ½ tsp. cinnamon
· 2 Tbsp. margarine
|
PreparationMix coffee cake dry ingredients. Combine egg, milk and vanilla. Add to flour mixture along with melted margarine. Put in greased 9" pan. Mix Topping ingredients until crumbly. Sprinkle on batter. Bake at 375° for 35-40 minutes, or until toothpick comes out clean. <Top>
Roti (Asian Flat Bread)
· 2 cups flour + more for kneading
· ½ tsp. baking powder or ¼ tsp. baking soda
· Pinch of salt
· 2 Tbsp. olive oil
· ¼ cup plain yogurt
· ¼ cup water
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PreparationMix dry ingredients in large bowl. Gently heat liquid ingredients until warm (use microwave). Add to dry mixture. Mix with fork, and then knead 2-3 minutes until smooth like bread dough. You may need more water or flour as you go along. Cover with damp towel and let rest 10-30 minutes. If in a hurry, form into 4-6 balls immediately, cover and rest.
In meantime, heat iron or nonstick skillet. When hot, roll balls one at a time and place on heated skillet. Let cook until bubbles appear, then turn, and cook other side until brown specks appear. Turn again if needed. Remove from skillet and rub with olive oil. Serve hot with curries, tofu, dhall or vegetables. <Top>
Quick Quiche
· 3 eggs
· 1½ cups milk
· ½ Bisquick baking mix
· 1 tsp. salt
· ½ tsp. pepper
· ½ cup butter, melted
Optional ingredients
· 1 cup grated cheese
· ½ cup chopped ham
· ½ cup chopped green pepper
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PreparationIn blender, mix first 6 ingredients at "blend" speed. Add optional ingredients. Pour into greased 9-inch pie plate or quiche dish. Bake at 350° for 45 minutes. <Top>
Spinach Fandango
· 1 lb. ground beef
· 1 medium onion, chopped
· 1 (7 oz.) can mushrooms, drained
· ¼ tsp. garlic powder
· ½ tsp. oregano
· Salt and pepper to taste
· 2 (10 oz.) pkgs. Frozen chopped spinach, thawed & drained
· 1 can cream of celery soup
· ½ cup dry minute rice
· 1 cup sour cream
· Shredded mozzarella cheese
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PreparationBrown ground beef. Add onion, mushrooms, garlic powder, oregano, salt and pepper. Add spinach, soup, rice and sour cream. Mix well and put in casserole. Top with cheese. Bake at 350° for 30 minutes. <Top>
Stir-Fry Halibut and Vegetables
· 2 halibut steaks
· Salt and pepper
· 2 Tbsp. oil
· ½ onion, sliced thin
· 1 zucchini, cut in ¼ inch slices
· 1 carrot, sliced
· 1/8 tsp. thyme
|
PreparationCut halibut into 1½ inch chunks. Sprinkle with salt and pepper. Stir-fry in hot oil with onion, zucchini, carrot and thyme until fish flakes easily and vegetables are crisp-tender. Do not overcook. <Top>
Stuffed Green Peppers
· 6-8 green peppers
· 3 ups. cooked rice
· 1 lb. ground beef
· Italian spices
· 1½ tsp. salt
· ¼ tsp. pepper
· 2 eggs
· ½ cup milk
· 2 cans tomato soup
· ½ cup finely chopped onion
· 1 cup water
|
PreparationRemove seeds and wash peppers. Combine rice, meat, seasonings, eggs,
milk, tomato soup and onion. Stuff peppers and place on rack in pressure
cooker. Add water in bottom. Cook 25 minutes. Leave on burner and let
pressure drop on its own. <Top>
Sweet and Sour Chicken
· 1 lb. boneless chicken breasts, cubed
· 1 Tbsp. oil
· ½ cup green pepper, strips
· ½ cup red pepper, strips
· 1 cup carrot strips
· 1 garlic clove, minced
· 1 Tbsp. cornstarch
· ¼ cup soy sauce
· 1 (15oz.) can chunk pineapple in juice
· 3 Tbsp. vinegar
· 3 Tbsp. brown sugar
· ½ tsp. ground ginger
|
PreparationBrown chicken in hot oil in large skillet. Add peppers, carrots and garlic. Cook and stir 1-2 minutes. Mix cornstarch with soy sauce; add to pan with pineapple & juice, vinegar, sugar and ginger. Bring to a full boil. Serve chicken over rice. Serves 5. <Top>
Apple Crisp
· ½ cup sugar
· 2 tsp. lemon juice
· ¼ cup water
· ¼ tsp. cinnamon
· 5 or more apples, sliced
Topping
· ½ cup sugar
· ¾ cup flour
· 6 Tbsp. margarine |
PreparationCombine sugar, lemon juice, water, and cinnamon. Place in 9x9-inch pan. Put apples on Top. Mix Topping like piecrust; put over apples. Bake at 375° for 45 minutes. <Top>
Cocoa Mousse Pie
· 1 (3 oz.) pkg. cream cheese, softened
· 2/3 cup sugar
· 1/3 cup baking cocoa
· ¼ cup milk
· 1 tsp. vanilla
· 1 (8 oz.) container Cool Whip
· 1 (9 inch) graham cracker crust
|
PreparationIn mixing bowl, beat cream cheese, sugar and cocoa. Beat in milk and vanilla until smooth. Fold in Cool Whip. Spoon into crust. Cover and refrigerate. Garnish with additional whipped Topping if desired. <Top>
Fudge Brownie Pie
· 2 eggs
· 1 cup sugar
· ½ cup butter, melted
· ½ cup flour
· 1/3 cup unsweetened cocoa
· ¼ tsp. salt
· 1 tsp. vanilla
· ½ cup chopped nuts
|
PreparationBeat eggs. Blend in sugar and butter. Combine flour, cocoa and salt. Add to butter mixture. Stir in vanilla and nuts. Pour into lightly greased 8-inch pie pan. Bake at 350° for 25-30 minutes or until almost set. Top with ice cream or whipped cream. <Top>
Lora's Almond Biscotti
· 2¼ cups all-purpose flour
· 1 tsp. baking powder
· ½ tsp. salt
· 2 extra large eggs
· 1 cup sugar
· ½ cup vegetable oil
· 2 tsp. pure almond extract
· 1-1/3 cups slivered blanched almonds, toasted (Toast on baking sheet 10 minutes at 350°, cool before using)
· 8 oz. Chocolate
· 6 Tbsp. butter |
PreparationPreheat oven to 350°. Line baking sheet with aluminum foil and grease
with 1 Tbsp. butter. Set aside.
Sift flour, baking powder, and salt.
In large mixing bowl, with mixer on high, beat eggs and sugar until fluffy
and light, about 2 minutes. Add vegetable oil and almond extract; beat
until oil is incorporated and mixture is thick and smooth, about 1 minute.
Reduce speed to low and beat in flour mixture. The dough will be quite thick.
Add nuts, kneading them in with your fingers. Turn dough onto floured surface,
flour your fingers and divide dough into 4 parts. Mold into 7-inch logs, 2½
inches wide by ¾ inches high.
Bake 30 minutes, until golden light brown
and slightly puffed. Remove from pan; do not turn off oven. Using serrated knife,
carefully cut logs into ¾-inch slices on slight diagonal. Place pieces standing onto
upright on cookie sheets, leaving 1-inch between cookies. Return to oven for 10
minutes or until dry to the touch. Cool. Melt chocolate with butter. Place
chocolate on flat plate and dip flat side of cookie or spread with knife. Store
in a dry covered container. <Top>
Rhubarb Crisp
Crust
· ½ cup soft margarine
· 1 cup flour
· 5 heaping tsp. powdered sugar
Filling
· 2 eggs
· 1½ cups sugar
· 1 tsp. vanilla
· ¼ cup flour
· ¾ tsp. baking powder
· ¼ tsp. salt
· 5 cups finely cut rhubarb
|
PreparationMix crust ingredients well. Put in 9x13-inch pan. Bake at 350° for 10 minutes. Beat eggs. Add sugar, vanilla, flour, baking powder and salt. Beat until fluffy. Add rhubarb. Spread over crust. Bake 35 minutes. Serve with ice cream or Cool Whip. <Top>
Easy Chicken Manicotti
· 2 jars spaghetti sauce
· 1 small can sliced mushroom, drained
· 5-6 split boneless chicken breasts
· 1 tsp. garlic salt
· 1 (8 oz.) box manicotti
· 2 cups shredded mozzarella cheese
· French chopped basil leaves |
PreparationHeat oven to 350°. Spread one jar spaghetti sauce in 9x13-inch baking dish sprayed with non-stick cooking spray. Sprinkle mushrooms on Top. Sprinkle garlic salt on chicken. Cut each breast into three strips approx. 1 ½ inches wide, saving any trimmed pieces. Using tip of pointed knife to feed chicken strips though, stuff each chicken tender into uncooked manicotti shell. If shell is not full, insert extra pieces of chicken. Line up shells in spaghetti sauce in dish. Pour remaining jar of spaghetti sauce over shells, covering completely. Sprinkle with cheese. Cover and bake about 1 ½ hours until shells are tender. Sprinkle with basil. Serves 7. <Top>
Chocolate E'Claire Cake
· Graham Crackers
· 2 small packages instant vanilla pudding
· 3 cups + 2 Tbsp. milk, divided
· 1 large container whipped Topping
· 1½ cups powder sugar
· 6 Tbsp. margarine
· 2 squares baking chocolate
· 2 Tbsp. corn syrup
· 1 tsp. vanilla
|
PreparationLightly butter 9x13-inch pan. Place whole graham cracker layer on bottom. Combine pudding and milk. Fold in whipped Topping. Put 1/2 mixture over crackers. Place second layer of graham crackers over pudding. Put last 1/2 pudding mixture over crackers. Finish with graham cracker layer. Melt margarine and chocolate. Mix in corn syrup and vanilla; beat well. Pour over crackers. Refrigerate. <Top>
Coney Island Hot Dog Sauce
· ¼ lb. ground beef
· 1 (6 oz.) can tomato paste
· 1¼ cups water
· ¼ cup dill pickle relish
· 1 Tbsp. onion
· 1 Tbsp. Worcestershire sauce
· 1 Tbsp. dry mustard
· 2 or 3 tsp. chili powder
· 1½ tsp. salt
· 1 Tbsp. sugar
|
PreparationBrown ground beef. Add rest of ingredients and simmer 1 hour. Top a hot dog on a bun with this sauce. Its delicious! <Top>
Strawberry Pie
Crust
· 1 cup butter
· 2 cups flour
· ¼ tsp. salt
· 4 Tbsp. powdered sugar
· Nuts (Hickory usually, suit to taste)
Filling
· 1½ cups water
· 1¼ cups sugar
· 2 Tbsp. cornstarch
· 1 small pkg. strawberry jello
· Fresh strawberries
· 1 large container Cool Whip |
PreparationMix crust ingredients. Pat in pie pan, working slightly up sides. Bake at 350° for 20 minutes or until very light brown. For filling, boil water and sugar. Add a little water to cornstarch. Add to boiling mixture. Cook until thick. Add Jello; let cool. Fill baked shell with fresh strawberries. Pour cooled mixture over berries. Top with cool whip. <Top>
Chuck's Cheese Enchiladas
· 1 ½ lbs. ground turkey
· 1 can cream of mushroom
· 1 can cream of celery
· 2 (15oz.) cans tomato sauce
· 1 can mild enchilada sauce
· 1 (8 oz.) container sour cream
· 1½ dozen flour tortillas
· 2½ lbs shredded cheddar cheese |
PreparationBrown ground turkey and drain. Add soups. Stir and mix well. Simmer in pan 5 minutes. Turn off heat. Add tomato and enchilada sauce. Mix well and let set. Lightly grease two 9x13-inch baking dishes. Moderately spread sour cream on tortillas, mound shredded cheese along line. 1½ inches wide and length of tortilla. Roll up tortilla and place in baking dish. Repeat until both dishes are full - 9 tortillas per dish. Make sure sauce runs between the tortillas. Bake at 350° for 30 minutes. Let stand for 10 minutes before serving. Top with sour cream, olives, lettuce, tomatoes, onions, etc.
I spread some of the meat/sauce mixture in the pan before filling with tortillas so they don't stick. Take a knife to separate the tortillas before baking so sauce runs through. If you only want to make one pan, cut everything in half. But I still use a whole can of enchilada sauce.<Top>
Chocolate Sundae Dessert
· 25 Oreo cookies, crushed
· ¼cup butter, melted
· 1 can chocolate fudge Topping or cook until thick: 1 cup sugar, 1 (5-1/3 oz.) can evaporated milk & oz. unsweetened chocolate
· 1 quart vanilla ice cream
· 1 cup whipped cream or Cool Whip
· Chopped Nuts |
PreparationMix cookies and butter. Save ½ for Topping. Press remainder in 9x13-inch pan; freeze. Layer vanilla ice cream over crumbs. Spread chocolate Topping over ice cream. Top with whipped cream or Cool Whip. Sprinkle reserved crumbs and nuts on Top. Freeze. <Top>
Marinated Sirloin Steak
· 1 (2 to 2½ lb.) sirloin steak, about 1" thick
· 1½ cups water
· ¾ cup soy sauce
· ¼ cup Worcestershire sauce
· 1 medium onion, chopped
· 2 Tbsp. wine vinegar
· 2 Tbsp. lemon juice
· 2 Tbsp. Dijon mustard
· 2 cloves garlic, minced
· 2 tsp. dried parsley flakes
· 1 tsp. dried thyme
· 1 tsp. Italian seasoning
· 1 tsp. pepper
|
Preparation
Place steak in shallow dish or large heavy duty resealable plastic bag. Combine remaining ingredients and pour over meat. Cover and seal; then refrigerate overnight. Remove meat and discard remaining marinade. Grill uncovered over medium coals until meat is cooked as desired, about 6-7 minutes per side for rare, 8-10 for medium, and 11-13 for well done. Serves 6.
<Top>
Cheeseburger Soup
· 1¼ lbs. 90% lean ground beef
· 4 Tbsp. butter
· ½ large onion, minced
· ¼ cup flower
· ½ cup water
· 1 quart 2% milk
· ¼ tsp. Tobasco sauce
· 1 tsp. salt
· 8 oz. shredded Velveeta cheese
|
Preparation
Brown ground beef. Remove from pan and set aside. In same pan, sauté onion in butter until tender (don't brown). Add flour and water, stirring to make a paste. Add milk, Tobasco sauce, salt and cheese. Heat until cheese is melted, stirring constantly. Return beef to pan; heat thoroughly.
<Top>
Meat-za Pie
· 3 lbs. ground beef
· 1 (13 oz.) can evaporated milk
· 1 small onion, chopped
· 2 tsp. garlic salt
· 3 cups bread crumbs
· Salt & pepper to taste
Topping
· 1 cup tomato sauce
· 1 cup tomato paste
· 1 (12 oz.) can mushrooms, drained
· 2 tsp. oregano
· 2 cups shredded cheddar cheese
|
Preparation
Combine ground beef, evaporated milk, onion, garlic salt, bread crumbs and salt & pepper. Pat firmly into bottom of 9x13-inch pan. Mix Topping ingredients and spread over meat mixture. Sprinkle with Parmesan cheese. Bake uncovered at 350° for 35-45 minutes. <Top>
Best Ever Potato Salad
· 5 lbs. red potatoes
· 1 large onion, diced
· 1 small jar diced red pimento
· 1 heaping tsp. whole celery seed
· 6 hard boiled eggs, divided
· Salt & pepper to taste
· ½lb. bacon, diced
· ½ cup white distilled vinegar
· ½ cup sugar
· 1 pint boiled salad dressing or Kraft Miracle Whip
|
Preparation
Peel and slice potatoes thin while still warm. Add onion, pimento, celery seed, 4 sliced eggs, and salt and pepper to taste. Fry bacon slowly until browned. Add vinegar, sugar and salad dressing. Do not boil. Mix well and pour hot mixture over potatoes. Toss lightly. Garnish with 2 sliced eggs; sprinkle with paprika. Serves 12. <Top>
Parmesan Chicken
· ½ cup seasoned bread crumbs
· ½ cup grated Parmesan cheese, divided
· 1½ tsp. dried oregano, divided
· ½ tsp. dried basil
· ½ tsp. salt
· ¼ tsp. pepper
· 1 egg
· 1 Tbsp. water
· 4 boneless, skinless chicken breast halves
· 2 Tbsp. butter or margarine
· 2 cups meatless spaghetti sauce
· ½ tsp. garlic salt
· 1 cup (4oz.) shredded Mozzarella cheese
· Hot cooked fettucine or pasta of your choice
|
Preparation
In bowl, combine bread crumbs, ¼ cup Parmesan cheese, 1 tsp. oregano, basil, salt and pepper. In another bowl, combine egg and water. Dip chicken in egg mixture, then coat with crumb mixture. In skillet, cook chicken in butter on both sides until juices run clear. Meanwhile, combine spaghetti sauce, garlic salt, and remaining oregano in saucepan; heat through. Spoon over chicken and sprinkle with mozzarella cheese and remaining Parmesan cheese. Serve with pasta. Serves 4.
<Top>
St. Nicholas Cookies
· 1 cup packed dark brown sugar
· 3 Tbsp. milk
· 3 cups all-purpose flour
· 1½ tsp. cinnamon
· 1½ tsp. cloves
· ¾ tsp. nutmeg
· ¾ tsp. ginger
· 1/8 tsp. baking powder
· 1/8 tsp. salt
· 1¼ cups butter, cut up
· ½ cup finely chopped slivered almonds
Royal icing
· 1 lb. powdered sugar
· 2 Tbsp. powdered egg whites
· 6 Tbsp. water
|
Preparation
In small bowl, stir brown sugar and milk; set aside. In large bowl, stir flour, cinnamon, cloves, nutmeg, ginger, baking powder and salt. Cut in butter until mixture resembles cornmeal. Add brown sugar mixture and almonds; mix well to form dough, using your hands. Form into balls or if dough is to be sliced, shape into 2 rolls, each 7 inches long and 2 inches in diameter. Wrap in foil, clear plastic warp or wax paper. Refrigerate 6 hours or overnight. Slice rolls ¼ inch thick or mold cookies in decorative molds. Place cookies 1 inch apart on ungreased cookie sheet. Bake at 350° for 10-12 minutes or until edges are light brown. Cool on cookie sheet 1 minute. Transfer to wire racks. Combine icing ingredients and frost.
makes about 6 dozen<Top>
King Ranch Chicken Casserole
· 1 pkg. corn tortillas (about 12)
· 2 - 3 Tbsp. butter
· 4 - 6 large boneless skinless chicken breasts, cooked and diced
· 1½ cup diced onion
· 1 can cream of chicken soup
· 1 (10 oz.) can tomatoes with green chillies
· 1 (8 oz.) pkg. grated cheddar or Mexican blend cheese
· 1/8 tsp. baking powder
|
Preparation
Line 9x13-inch casserole with layer of buttered tortillas (buttered side down). Top with layers of chicken, onion, soup, tomatoes and cheese. Repeat, layering tortillas and remaining ingredients. Top with remaining tortillas and a handful of cheese. Bake in preheated oven at 350° for 60 minutes.
<Top>
Five Hour Stew
· 2 lb. stew meat
· 2 onions, sliced
· 6 carrots, sliced 3/4 inch
· 1 cup celery, sliced 1/2 inch
· 5 potatoes, cubed 1 inch
· ½ green pepper, sliced
· 1 (16 oz) can tomato juice
· ½ tsp. pepper
· 3 Tbsp. tapioca
· 1 bread slice |
Preparation
Combine everything raw in covered casserole dish. Put bread slice on Top. Bake at 250° for 5 hours.
<Top>
Texas Barbecued Spare Ribs
· 3 lbs. spare ribs, cut into serving pieces
· 1 lemon, sliced
· ½ cup chopped onion
Texas Barbecue Sauce
· 2 Tbsp. brown sugar
· 1 tsp. salt
· ¼ tsp. chili powder
· 2 Tbsp. Worcestershire sauce
· 1 cup tomato juice
· ½ cup water
· 1 Tbsp. paprika
· 1 tsp. dry mustard
· 1/8 tsp. red pepper
· ¼ cup vinegar
· ¼ cup ketchup
|
PreparationPlace ribs on rack in shallow pan. Do not cover or add water. On each piece, place a lemon slice and sprinkle onion over all. Bake at 450° for 30 minutes. Combine sauce ingredients in saucepan and simmer 15 minutes. Pour sauce over ribs and continue baking at 350° for 1½ to 2 hours. Baste ribs with sauce every 15 minutes. <Top>
Macaroni Salad
· 2 stalks celery, chopped
· ½ small onion, chopped fine
· 4 cups cooked macaroni
· 3 hard-boiled eggs
· ¾ tsp. salt
· ¼ tsp. white pepper
Dressing
· ¾ cup mayonnaise or salad dressing
· 1½ tsp. prepared mustard
· 2 Tbsp. vinegar
· 1½ Tbsp. sugar
|
PreparationMix salad ingredients and dressing ingredients separately. Combine mixtures. Chill. Serves 6-8.
Submitter's Comment: "Plain and simple but very tasty."<Top>
Autumn Soup
· 4 cups water
· 1 cup chopped celery (leaves too)
· 1 cup chopped carrots
· 1 cup chopped potatoes
· 1 lb. ground chuck
· 1 cup chopped onion
· 1 large can tomatoes
· 1 Tbsp. chili powder
· 1 Tbsp. Worcestershire sauce
· 1 tsp. sugar
· 1 bay leaf
· Salt & pepper to taste
· 1 cup tomato juice
|
PreparationIn large pot, cook celery, carrots, and potatoes in water until tender. In meantime, brown ground beef and onion. Drain. Add tomatoes, chili powder, Worcestershire sauce, sugar, bay leaf, salt, pepper and tomato juice. Add beef mixture to pot of cooked vegetables; simmer until ready to eat. Remove bay leaf before serving. <Top>
Spaghetti Sauce with Italian Sausage
· 1-1½ lbs. hot or sweet Italian sausage
· ¼ cup hot water
· 10 to 12 mushrooms, sliced
· 1 carrot, cut in half (adds sweetness)
· 1 onion, minced
· 2 Tbsp. olive oil
· 2 (28 oz.) cans ready-cut peeled tomatoes
· 1 (6 oz.) can tomato paste
· 1 cup red wine or grape juice
· 3 Tbsp. chopped fresh parsley
· 1 tsp. basil
· ½ tsp. oregano
· Freshly ground pepper to taste
|
Preparation
Place sausage in skillet. Add hot water, cover and cook 10 minutes. Remove sausage, separate links and discard drippings. In large Dutch oven, sauté mushroom, carrots and onion until al dente. Add tomatoes, tomato paste, wine or grape juice, parsley, basil, oregano and pepper. Cover and simmer 1 hour or until thickened, stirring occasionally. Great with 1 to 1½ lbs ziti, rigatoni, ravioli, or angel hair pasta. Serves 6-8
<Top>
Strawberry Cream Cheese Pie
1 (9") baked pie shell, cooled
Cream Cheese Layer
· ½ cup powdered sugar
· ½ tsp. almond extract
· ½ tsp. vanilla
· 1 (3 oz.) pkg. cream cheese, softened
· 1 cup whipped cream
Filling
· 1 quart fresh strawberries
· 1 tsp. lemon juice
· Strawberry liquid
· 1 Tbsp. cornstarch
· 2 to 3 drops red food coloring
· 1 tsp. butter
|
PreparationCombine powdered sugar, almond extract, vanilla and cream cheese. Beat until fluffy. Fold in whipped cream. Spread evenly in bottom of pie shell. Chill thoroughly. Slice and sweeten fresh strawberries; let stand and drain well. Combine lemon juice and strawberry liquid, adding enough water to make 1 cup. Blend a little with cornstarch in small pan. Gradually add remaining liquid. Cook over medium heat until thick and clear. Add food coloring and butter. Cool. Arrange strawberries over cream cheese layer. Spoon glaze over berries. <Top>
Grandma's Oatmeal Cookies
· 1 cup sugar
· ¾ cup shortening
· 1 egg
· 1 cup (2 to 3) mashed bananas*
· 1½ cups flour
· ½ tsp. baking soda
· 1 tsp. salt
· ¼ tsp. nutmeg
· ¾ tsp. cinnamon
· 1¾ cups quick oats
· 1 pkg. chocolate chips
|
PreparationCream sugar, shortening and egg. Add mashed bananas; mix. Add flour, baking soda, salt, nutmeg and cinnamon mix. Add oats; then chocolate chips. *Ripe or overly ripe bananas are best<Top>
Taco Tot Casserole
· 4 cups frozen Ore-ida tater tots
· 1 lb. lean ground beef
· 1 pkg. taco seasoning mix
· 1 (15¼ oz.) can corn, drained
· 1 can nacho cheese soup
· Sour cream & salsa (optional, but highly recommended)
|
PreparationPreheat oven to 375°. In medium skillet, cook ground beef over medium-high heat until brown. Drain fat. Add taco seasoning mix and water as directed on package; cook as directed. Spoon beef mixture into ungreased 2-quart casserole. Spoon corn over beef. Spread undiluted soup over corn. Arrange frozen tater tots in single layer on Top. Bake 40-50 minutes or until bubbly and potatoes are lightly brown. Serve with sour cream and salsa if desired. Serves 5-6. <Top>
Snickers Bar Salad
· 1 (13.3 oz.) pkg. Snickers Fun Size bars, frozen
· 1 to 2 granny smith apples
· 1 (8 oz.) container Cool Whip, thawed
|
PreparationPut Snickers bars in Ziploc bag. Use hammer to break bars into small pieces. Core and dice apples. Fold candy and apples into Cool Whip. Chill. Best made and served in the same day. <Top>
Prime Rib
Meat
· 1 (10 to 15lb.) prime ribeye, choice or select grades are best
Sauce
· 2 (10oz.) bottles soy sauce
· 10 oz. water
· 1 (4oz.) Kitchen Bouquet browning and seasoning sauce
· 1 tsp. garlic powder
|
PreparationPlace meat (fatty side up) in full-size Nesco-type roaster. Mix sauce in bowl and pour over meat. Cook roast at 250° for 2½ hours. Remove roaster cover, slice meat in half and replace cover. Cook additional 30 minutes at 400°. Slice meat to desired serving size, swim each piece in sauce and serve. End pieces will be more well done. <Top>
Barbecue Chip Chicken
· 4 boneless, skinless chicken breast halves
· ½ cup ranch salad dressing
· 1 tsp. garlic powder
· ¼ tsp. ground red pepper
· 1 (6 oz.) pkg. barbecue flavored potato chips, crushed
|
COOKING TIP
The color of chicken does not indicate quality. Skin color ranges from yellow to white, depending on the breed and what it was fed. |
PreparationCombine dressing, garlic powder and red pepper in shallow bowl. Put crushed potato chips in another shallow bowl. Dip chicken in dressing mixture, then potato chips, coating completely. Place on rimmed baking sheet coated with cooking spray. Bake 15-20 minutes at 400° until chicken is done.
<Top>
Brandy Slush
· 9 cups water, divided
· 2 cups sugar
· 4 green tea bags
· 1 (12 oz.) can frozen orange juice
· 1 (12 oz.) can frozen lemonade
· 2 cups brandy
|
PreparationBoil 7 cups water and add sugar. Cool. Boil 2 cups water, take off heat and add green tea bags. Leave set for 20 minutes with tea bags in. After 20 minutes, boil water again for a few minutes. Lift tea bags up and down. Squeeze bags, remove from water and let cool. After both mixtures cool, combine in large kettle. Mix in orange juice, lemonade and brandy. Put in covered container and freeze. Stir a couple of times. Let freeze at least 24 hours. Put 2 scoops in a glass and fill remainder with 50/50 soda or 7-Up. <Top>
Zucchini Casserole
· 1-¾ lbs. ground beef
· 1 onion, sliced & separated into rings
· 4 cups cut up zucchini
· 1 (8 oz.) can tomato sauce
· 1 can tomato soup
· 1 tsp. salt
· ½ tsp. pepper
· ½ tsp. oregano
· ½ tsp. garlic powder
· 1 or 2 large tomatoes, sliced
· 1 cup (or more) grated mozzarella cheese
· ½ can Italian seasoned bread crumbs
|
PreparationBrown ground beef and drain fat. Add onion and zucchini; cook until barely tender. Add tomato sauce, tomato soup and seasonings. Mix well. Immediately pour mixture into 9"x13" casserole dish. Place tomato slices on Top. Sprinkle grated mozzarella cheese and bread crumbs over tomatoes. Bake at 375° for 25 minutes or until brown. <Top>
Terrific Breakfast Casserole
· 8 to 10 slices white/wheat bread
· 6 eggs
· ¾ tsp. dry mustard
· 2½ cups milk
· 1½ lbs. fried ground Italian sausage, cut-up ham or fried & cut up bacon
· 1 can cream of mushroom soup
· ¾ lb. shredded or diced sharp cheddar cheese (¼ lb. Monterey Jack can be substituted for ¼ lb. cheddar)
|
PreparationCube bread. Beat eggs; add mustard and milk. Grease 9x13" pan. Place ½ bread cubes on bottom of pan. Sprinkle ½ cheese on bread. Layer meat, remaining bread cubes and cheese. Pour egg mixture over layers. Spread mushroom soup on Top. Refrigerate overnight. Bake at 325° for 1 hour and 15 minutes. Let stand 15 minutes before serving.
<Top>
Butterfinger® Dessert
· 1 angel food cake
· 1 large pkg. instant vanilla pudding
· 1 (8 oz.) pkg. cream cheese, softened
· 1 (8 to 12 oz.) container Cool Whip
· 2 large Butterfinger® candy bars
|
Preparation
Cut angel food cake into slices. Put ½ on bottom of 9x13-inch cake pan. Mix pudding as directed. Fold in cream cheese and Cool Whip. Layer ½ on Top of cake. Sprinkle 1 crushed candy bar over Top. Repeat layers with remaining ingredients. Refrigerate. <Top>
Apple Cranberry Crisp
· 3 cups unpeeled chopped apples
· 2 cups raw cranberries
· ¾ to 1 cup sugar
Topping
· 1½ cups old fashioned or quick oats
· ½ cup packed brown sugar
· 1/3 cup flour
· 1/3 cup chopped pecans (optional)
· ½ cup butter, melted
|
Preparation
Combine apples, cranberries and sugar in 8" baking dish. Mix thoroughly to blend. Combine Topping ingredients until crumbly; spread evenly over fruit layer. Bake at 350° for 1 hour or until fruit is fork tender. Server warm with ice cream or whipped Topping. Serves 8 <Top>
Alaskan Shrimp & Salmon Chowder
· ½ cup chopped onion
· ½ cup chopped celery
· ¼ cup chopped green pepper
· 1 garlic clove, minced
· 1 (14.5 oz.) can chicken broth
· 2 cups diced peeled potatoes
· 1 cup carrots, sliced
· 1 tsp. seasoned salt (optional)
· 1 tsp. dried dill weed
· 1 small zucchini, thinly sliced
· 1 (14.75 oz.) can cream style corn
· 1 (12 oz.) can evaporated milk
· 1 (15 oz.) can salmon, drained
· 1½ cups salad shrimp
|
Preparation
In 3-quart or larger pan, cook onion, celery, green pepper, garlic and ¼ cup chicken broth until tender. Add potatoes, carrots, seasoned salt, dill weed, and remaining chicken broth. Cover and simmer 20 minutes or until vegetables are tender. Add remaining ingredients. Heat thoroughly but do not boil. <Top>
Chocolate Fudge
Part 1
· 1½ chocolate stars
· 1 (12oz.) pkg. chocolate chips
· 1 print marshmallow cream
· Dash of salt
· 2 tsp. vanilla
· 2 cups nutmeats (author prefers hickory nuts)
Part 2
· 4½ cups sugar
· 1 can evaporated milk
· ½ cup butter |
Preparation
Mix part 1 ingredients; set aside. Mix part 2 ingredients; boil 5 minutes. Pour over Part1; mix thoroughly. Pour into buttered 11"x15" pan; cool.
<Top>
White or Chocolate* Christmas Cookies
· 2 cups sugar
· 1 cup shortening
· 4 eggs
· 1 tsp. vanilla
· ¾ cup milk
· 2 tsp. baking soda
· 3 tsp. cream of tartar
· 5 cups flour
|
Preparation
Cream sugar and shortening until fluffy. Add eggs and vanilla. Combine dry ingredients. Alternately add milk and dry ingredients a little at a time. When rolled out, sprinkle sugar on dough and roll in. Cut into shapes. Makes 4 dozen or more.
*For chocolate cookies, add ˝ cup cocoa with the flour.<Top>
Cheese Spread Ball
· 1 (8oz) sharp cheddar cheese cold pack
· 1 (8 oz.) pkg. cream cheese, softened
· 2 Tbsp. margarine
· 1 tsp. chopped onion
· 1 tsp. Worcestershire sauce
· ½ tsp. lemon juice
· Chopped nuts (optional)
|
Preparation
Combine cheese, cream cheese margarine. Mix well. Add remaining ingredients. If desired, roll in nuts. <Top>
Hot Chicken Dip
· 2 frozen single chicken breasts
· Cayenne or Cajun seasoning (optional)
· ¼ cup milk
· ¼ cup mayonnaise
· 1 Tbsp. lemon juice
· ¾ tsp. tabasco sauce
· 1 (8 oz.) pkg. cream cheese, softened
· 2 jalapenos, chopped
|
Preparation
Fry chicken breasts with cayenne or Cajun seasoning. Cut chicken into bite-size pieces or smaller. In bowl, mix milk, mayonnaise, lemon juice, tabasco sauce, cream cheese and jalapenos. Add chicken. Bake at 375° for 20-25 minutes or put in a crock-pot until heated through. Serve with Triscuits or Wheat Thins.
<Top>
Refreshing Chicken Salad
Dressing
· 1 cup mayonnaise
· ¼ cup sour cream
· 3 Tbsp. lemon juice
· 3 Tbsp. honey
· 1 Tbsp. poppy seed
Salad
· 4 cups diced cooked chicken
· 2 tart apples, diced
· 7 oz. Gouda cheese, cut in chunks
· 1 (8oz.) pkg. bow-tie pasta, cooked
· ½ cup diced celery
· 1 (15oz.) can pineapple tidbits, drained
· ½ cup seedless grapes, halved
· 2/3 cup sliced almonds
|
PreparationWhisk dressing ingredients together in small bowl. Set aside. Combine salad ingredients in large bowl; top with dressing and mix together. Refrigerate 2 hours before serving. Serves 8-10. <Top>
Cranberry Banana Muffins
· 2 large ripe bananas, mashed
· 1 cup washed cranberries, fresh or frozen
· 1 egg, beaten
· 1/3 cup vegetable oil
· 1½ cups flour
· ½ cup sugar
· 1 tsp. baking soda
· 1 tsp. baking powder
· ½ tsp. salt
|
Preparation
Preheat oven to 350°. Grease and lightly flour muffin tin. In medium bowl, mix bananas, egg, oil and cranberries. In separate bowl, sift flour, baking soda, baking powder, salt and sugar. Add dry ingredients to mashed mixture; stir until blended. Spoon into 12 muffin cups. Bake 20-25 minutes or until toothpick comes out clean.
<Top>
Grandma's Apple Muffins
· 2 cups sifted flour
· ½ cup sugar, divided
· ½ tsp. salt
· 4 tsp. baking powder
· ½ tsp. cinnamon
· 1 egg, well beaten
· 1 cup milk
· ¼ cup shortening, melted & cooled
· 1 cup sliced apples
|
Preparation
Sift flour, ¼ cup sugar, salt, baking powder and cinnamon. Blend in egg, milk and shortening. Carefully fold in apples combined with remaining ¼ cup sugar. Pour in well-greased 12-cup muffin pan. Bake at 400° for 20-25 minutes.
You may also use blueberries if desired.
<Top>
Salisbury Steak
Patty Mix
· 1½ lbs. ground beef
· ½ cup bread crumbs
· ¼ cup chopped onion
· 1 tsp. salt
· 1 tsp. parsley flakes
· ½ tsp. garlic salt
· ¼ tsp. pepper
· 1 egg
· ½ cup ketchup
Sauce
· 1 can mushroom soup
· ½ cup water
· 1/3 cup ketchup
· 1 Tbsp. Kitchen Bouquet
· ½ tsp. basil leaves
· 1 Tbsp. Worcestershire sauce
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Mix ground beef, bread crumbs, onions, seasonings, egg, and ketchup. Shape into patties and arrange in 9x13" casserole dish. Mix sauce ingredients well and pour over patties. Bake at 350° for 45 minutes.
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Strawberry Pretzel Salad
· 2 cups crushed pretzel sticks
· ¾ cup butter or margarine, melted
· ¼ cup sugar
· 1 (8 oz.) pkg. cream cheese, softened
· 1 (8 oz.) container Cool Whip
· 1 cup sugar
· 1 large pkg. strawberry Jello
· 1 cup boiling water
· 1 cup cold water
· 2½ cups sliced fresh strawberries or 20 oz. frozen strawberries
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Mix pretzels, butter and ¼ cup sugar. Press into bottom of 9x13" baking dish. Bake at 400° for 8 minutes. Combine cream cheese, Cool Whip and 1 cup sugar; blend until smooth. Pour over cooled crust. Chill. Prepare Jello according to directions, using 2 cups water as listed above (½ amount called for on package). Fold in strawberries. Spread over filling. Chill until set.
Submitter's Comment: This is so good it could be a dessert.
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Island Sweet and Sour Pork
· 1½ lbs. boneless pork shoulder, cut into small cubes
· 1 Tbsp. salad oil
· 1 tsp. salt
· Dash of pepper
· 1 (8¾ oz.) can pineapple tidbits
· ½ cup barbeque sauce
· 1 Tbsp. cornstarch
· 2 Tbsp. cold water
· 1 medium green pepper, cut into strips
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Brown meat in hot oil in skillet. Season with salt and pepper. Drain pineapple, reserving syrup. Add water to syrup to make ¾ cup. Stir syrup and barbeque sauce into browned meat. Cover and simmer 40-45 minutes or until tender. Blend cornstarch and cold water. Add to meat; stir until thickened. Add pineapple and green pepper; heat thoroughly. Serve over rice. Serves 6.
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Stuffed Hamburgers
· 1 lb. ground chuck
· ½ cup prepared stuffing
· 2 Tbsp. margarine
· 1 can tomato soup
· ½ cup water
· 2 Tbsp. chopped onion
· 2 Tbsp. chopped green onion
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Form ground chuck into 4 thin patties. Put 2 to 3 tablespoons of prepared stuffing on 2 patties; top with remaining patties. Crimp edges of stuffed patties and brown on each side in margarine. Combine soup, water, onion, and green pepper. Pour over browned patties. Simmer 35-40 minutes.
COOKING TIP
· Rub both sides of a burger with water before grilling to make the burger juicier.
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Texas Barbecued Spare Ribs
· 3 lbs. spare ribs, cut into serving pieces
· 1 lemon, sliced
· ½ cup chopped onion
Texas Barbecue Sauce
· 2 Tbsp. brown sugar
· 1 tsp. salt
· ¼ tsp. chili powder
· 2 Tbsp. Worcestershire sauce
· 1 cup tomato juice
· ½ cup water
· 1 Tbsp. paprika
· 1 tsp. dry mustard
· 1/8 tsp. red pepper
· ¼ cup vinegar
· ¼ cup ketchup
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PreparationPlace ribs on rack in shallow pan. Do not cover or add water. On each piece, place a lemon slice and sprinkle onion over all. Bake at 450° for 30 minutes. Combine sauce ingredients in saucepan and simmer 15 minutes. Pour sauce over ribs and continue baking at 350° for 1½ to 2 hours. Baste ribs with sauce every 15 minutes.
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Cool Veggie Pizza
· 1 (8oz.) can crescent dinner rolls
· 1 (8oz.) pkg. cream cheese, softened
· 1½ tsp. mayonnaise or Miracle Whip
· 1 Tbsp. dill weed
· Salt & pepper to taste
· Shredded cheese
· Chopped vegetables
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PreparationPreheat oven to 350°. Spread dough in 12-inch circle on pizza pan; pinch seams together to seal. Bake 10-12 minutes or until light golden brown. Blend remaining ingredients except vegetables. Spread cream cheese mixture on cooled crust. Add shredded cheese. Cut up vegetables such as zucchini, green onions, green or red peppers, carrots, broccoli, mushrooms, cucumbers, tomatoes, cherry tomatoes, etc. Sprinkle layer of each vegetable over cheese layer. Refrigerate before serving.
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Party Wings
· 2 dozen chicken wings
· 5 oz. soy sauce
· 2 Tbsp. brown sugar (more to taste)
· 1 tsp. Dijon mustard
· Garlic powder to taste
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Preparation
Mix soy sauce, brown sugar, mustard and garlic powder. Marinate wings ½ hour or more on each side. Bake at 350° for 1 hour, turning once during baking.
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Pizza/Pepperoni Dip
· 1 (8oz.) can crescent dinner rolls
· 1 (8oz.) pkg. cream cheese, softened
· 1½ tsp. mayonnaise or Miracle Whip
· 1 Tbsp. dill weed
· Salt & pepper to taste
· Shredded cheese
· Chopped vegetables
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PreparationMix all ingredients (except pepperoni) in a bowl. Place in 2 or 3-quart casserole dish sprayed with cooking spray. Top with pepperoni (or layer ingredients, ending with pepperoni). Bake at 350° for about 30 minutes or until brown. Serve with Triscuit wheat crackers.
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Southwest White Chili
· 1 Tbsp. olive oil
· 1½ lbs. cooked chicken breast, cut in cubes or small pieces
· ¼ cup chopped onion
· 1 cup chicken broth
· 1 (4 oz.) can chopped green chilies
· 1 (19 oz.) can white kidney beans, undrained
· 2 green onions, sliced
· 1 tsp. garlic powder
· 1 tsp. ground cumin
· ½ tsp. cilantro leaves
· 1/8 tsp. ground red pepper
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PreparationHeat oil; add chicken and onions. Cook 4-5 minutes. Stir in broth, green chilies and seasonings. Simmer 15 minutes. Stir in beans and simmer 5 minutes. Top soup with green onions and Monterey Jack cheese if desired. Makes 4 cups. I usually double this recipe so there are leftovers. Tastes very good warmed up again the next day.
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Green Bean Casserole
· 2 Tbsp. butter
· 2 level Tbsp. flour
· 1 tsp. salt
· ¼ tsp. pepper
· 1 tsp. sugar
· ½ tsp. grated onion
· 1 cup sour cream
· 2 cups green beans
· ½ lb. grated cheese
· 2 cups crushed corn flakes
· 2 Tbsp. butter, melted
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Impossible Pumpkin Pie
· 1 (16 oz) can pumpkin
· 1 (12 or 13 oz.) can evaporated milk
· 2 Tbsp. butter or margarine, softened
· 2 eggs
· ¾ cup sugar
· ½ cup Bisquick baking mix
· 2½ tsp. pumpkin pie spice
· 2 tsp. vanilla
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Preparation
Mix butter, flour, salt, pepper, sugar and grated onion together. Add sour cream gradually, stirring. Add green beans and heat through. Put green bean mixture in greased shallow casserole. Add grated cheese over beans. Mix corn flakes and melted butter. Sprinkle on top of cheese. Bake at 400° about 20 minutes. |
Preparation
Heat oven to 350°. Grease 10-inch glass pie plate (I use Pam). Beat all ingredients until smooth. Pour into pie plate. Bake until knife inserted in center comes out clean, about 50-55 minutes. Cool on rack. |
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Sausage Tortellini Soup
· 1 lb. Italian sausage
· 1 cup chopped onion
· 2 garlic cloves, sliced
· 5 cups beef broth
· ½ cup water
· ½ cup dry red wine
· 1 can diced tomatoes
· 1 cup sliced carrots
· ½ tsp. basil
· ½ tsp oregano leaves
· 1 (8oz) can tomato sauce
· 1½ cups sliced zucchini
· 2 cups cheese tortellini
· 1 Tbsp. parsley
· Grated Parmesan Cheese
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PreparationBrown sausage in 5-quart Dutch oven. Remove and drain, reserving 1 Tbsp. drippings. Sauté onion and garlic in drippings until tender. Add beef broth, water, win, tomatoes, carrots, basil, oregano, tomato sauce and sausage. Bring to a boil. Reduce heat and simmer 30 minutes. Skim fat from soup. Stir in zucchini, tortellini and parsley. Simmer covered for 30-40 minutes. Sprinkle with grated Parmesan cheese. Serve with crusty bread and Ceaser salad.
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