Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ready In: 40 Minutes
Makes: 6 servings
Ingredients
9 (6 inch) corn tortillas, cut in half
2 (10 ounce) cans enchilada sauce
2 cups sour cream
2 cups shredded Cheddar cheese
2 (4 ounce) cans diced green chiles
1 cup fresh corn kernels
1 pound skinless, boneless chicken breast halves - boiled
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine sour cream, cheese, chile peppers, corn, and chicken. Mix together well.
3. Dip 9 tortilla halves in enchilada sauce, and arrange them in the bottom of a lightly greased 9x13 inch baking dish. Spread 1/2 chicken mixture over the tortilla layer. Repeat.
4. Bake in the preheated oven for 25 to 30 minutes, or until center is heated through.
Tuesday, January 22, 2008
Avocado Salad
4 Cups Avocado (Diced Medium)
2 Cups Grape or Cherry Tomatoes
2 Cups Cucumber (Peeled and Diced Medium)
1 Cup Red Onion (Diced Small)
4 Tbsp.Cilantro (Chopped)
2 Tsp. Garlic (Minced)
2 Tbsp. Lime Juice
1/4 cup Olive Oil
Salt and Fresh Black Pepper To Taste
Method: Gently toss ingredients together and serve on a bed of fresh lettuce.
Yield: Serves 8-10.
2 Cups Grape or Cherry Tomatoes
2 Cups Cucumber (Peeled and Diced Medium)
1 Cup Red Onion (Diced Small)
4 Tbsp.Cilantro (Chopped)
2 Tsp. Garlic (Minced)
2 Tbsp. Lime Juice
1/4 cup Olive Oil
Salt and Fresh Black Pepper To Taste
Method: Gently toss ingredients together and serve on a bed of fresh lettuce.
Yield: Serves 8-10.
Baked Macaroni and Cheese I
The flavor of sauteed onion, garlic and bacon in this rich and creamy macaroni and cheese bake are delicious. The secret to the cheese sauce is constant stirring over low heat. Add the milk just a bit at a time and keep stirring!
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Ready In: 45 Minutes
Makes: 5 servings
Ingredients
2 slices bacon
8 ounces pasta
1 onion, chopped
1 clove garlic, minced
3 cups shredded Cheddar cheese
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. In a large pot with boiling salted water cook pasta until al dente. Drain.
4. In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.
5. To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated Cheddar cheese and stir until melted.
6. Combine cooked pasta, sauteed vegetables and sauce. Pour into a 2 quart casserole dish. Add the last cup of grated Cheddar cheese to top of mixture.
7. Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Ready In: 45 Minutes
Makes: 5 servings
Ingredients
2 slices bacon
8 ounces pasta
1 onion, chopped
1 clove garlic, minced
3 cups shredded Cheddar cheese
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. In a large pot with boiling salted water cook pasta until al dente. Drain.
4. In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.
5. To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated Cheddar cheese and stir until melted.
6. Combine cooked pasta, sauteed vegetables and sauce. Pour into a 2 quart casserole dish. Add the last cup of grated Cheddar cheese to top of mixture.
7. Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.
Pear Bran Muffins
Makes 12 servings
These wholesome, satisfying muffins are filled with tender pieces of pear and spiced with cinnamon. They freeze well; just heat in the toaster or microwave before serving.
Prep time: 15 minutes
Cook time: 20 minutes
1 1/2 cups whole-grain pastry flour
1 cup wheat bran
2 tablespoons granular sugar substitute
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 1/4 cups 1 percent or fat-free buttermilk
2 large eggs, lightly beaten
3 tablespoons canola oil
1 Bosc pear, cored and diced into 1/4-inch cubes
1 1/2 teaspoons vanilla extract
Heat oven to 350 deg;F. Line a muffin tin with paper liners or lightly coat with cooking spray.
Combine flour, bran, sugar substitute, cinnamon, baking soda, and salt in a large mixing bowl. Combine buttermilk, eggs, oil, pear, and vanilla in another mixing bowl.
Make a well in the center of the dry ingredients. Add wet ingredients to dry ingredients and mix just to combine; do not overmix. Divide batter evenly into muffin cups. Bake for 20 minutes. Cool and serve.
These wholesome, satisfying muffins are filled with tender pieces of pear and spiced with cinnamon. They freeze well; just heat in the toaster or microwave before serving.
Prep time: 15 minutes
Cook time: 20 minutes
1 1/2 cups whole-grain pastry flour
1 cup wheat bran
2 tablespoons granular sugar substitute
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 1/4 cups 1 percent or fat-free buttermilk
2 large eggs, lightly beaten
3 tablespoons canola oil
1 Bosc pear, cored and diced into 1/4-inch cubes
1 1/2 teaspoons vanilla extract
Heat oven to 350 deg;F. Line a muffin tin with paper liners or lightly coat with cooking spray.
Combine flour, bran, sugar substitute, cinnamon, baking soda, and salt in a large mixing bowl. Combine buttermilk, eggs, oil, pear, and vanilla in another mixing bowl.
Make a well in the center of the dry ingredients. Add wet ingredients to dry ingredients and mix just to combine; do not overmix. Divide batter evenly into muffin cups. Bake for 20 minutes. Cool and serve.
Popovers
Prep Time: 10 minutes
Cook Time: 35 minutes
Yield: 6 popovers
1 tablespoon unsalted butter, melted, plus more for greasing tin
1 cup all-purpose flour
1/2 teaspoon salt
2 large eggs
1 1/4 cups milk
Heat oven to 450 degrees F. Lightly grease and flour a popover tin. In a large bowl, whisk together flour and salt. In a separate, medium bowl, whisk together the eggs, milk, and 1 tablespoon warm butter. Pour over flour mixture, and fold until just blended. Fill the popover cups 2/3 to 3/4 full. Transfer cups to oven, and bake for 15 minutes. Reduce the temperature to 350 degrees F, and bake 20 minutes more, until well browned and crusty. Remove popovers from the oven, and unmold onto a rack. Puncture the sides with a sharp knife to let steam escape, and serve immediately.
Cook Time: 35 minutes
Yield: 6 popovers
1 tablespoon unsalted butter, melted, plus more for greasing tin
1 cup all-purpose flour
1/2 teaspoon salt
2 large eggs
1 1/4 cups milk
Heat oven to 450 degrees F. Lightly grease and flour a popover tin. In a large bowl, whisk together flour and salt. In a separate, medium bowl, whisk together the eggs, milk, and 1 tablespoon warm butter. Pour over flour mixture, and fold until just blended. Fill the popover cups 2/3 to 3/4 full. Transfer cups to oven, and bake for 15 minutes. Reduce the temperature to 350 degrees F, and bake 20 minutes more, until well browned and crusty. Remove popovers from the oven, and unmold onto a rack. Puncture the sides with a sharp knife to let steam escape, and serve immediately.
Shrimp Pad Thai
Yield: 2 servings
Sauce 1:
3 tablespoons lime juice
3 tablespoons tamarind paste
1/2 teaspoon paprika
1/2 cup palm sugar
1 teaspoon salt
To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil. Reduce slightly and set aside to cool. Reserve.
Sauce 2:
3 tablespoons fish sauce
1 tablespoon rice vinegar
1 tablespoon water
1 tablespoon sugar
2 teaspoons minced garlic
2 teaspoons minced Thai green chiles
1 tablespoon minced cilantro leaves
To make Sauce 2: In a small non-reactive bowl, combine all the ingredients and stir until well blended. Reserve.
4 ounces rice noodles, linguini size
1 quart cold water
Oil, for deep-frying
2 ounces firm tofu, cut into 1/2-inch dice
2 tablespoons chopped roasted peanuts
1 tablespoon butter
1 egg, beaten with 1 teaspoon milk plus salt, to taste
1 ounce peanut oil
1/2 teaspoon minced lemongrass
1 teaspoon minced green chiles
1 teaspoon chopped shallots
1 teaspoon minced ginger
1 kaffir lime leaf
1 tablespoon chopped cilantro leaves, plus sprigs for garnish
5 large shrimp, peeled, deveined
1/2 cup bean sprouts
Julienne green onions
1 wedge lime
Soak the rice noodles in cold water until softened. (This can be done several hours ahead of time.) Strain and reserve until needed.
Heat oil in a medium sauepan. Deep-fry the diced tofu until crisp and golden. Drain in a paper towel and set aside to cool. Reserve. Add the peanuts and fry for 30 seconds. Remove and set aside with the tofu.
In a small skillet, heat 1 tablespoon butter. Cook the scrambled egg and milk mixture to a medium consistency. Season with salt. Place in a plate and allow to cool. Chop coarsely and set aside until needed.
In a wok, over high heat, add the peanut oil. When almost smoking, stir-fry the lemongrass, green chiles, shallots, ginger, kafir lime, cilantro, and shrimp for 1 minute or until shrimp change color. Add the softened noodles, half of the bean sprouts, fried tofu, scrambled eggs, Sauce 1 and Sauce 2. Continue to stir-fry until noodles have flattened and blended with the sauce.
Transfer Pad Thai to serving plate. Top with the remaining bean sprouts, cilantro, green onions and chopped peanuts. Serve a wedge of lime on the side.
--------------------------------------------------------------
I avoid soy now, and would not make this with tofu. I also am very careful about eating sea food, so the shrimp would be highly suspect and I would probably use some beef or chicken in this recipe. Shrimp is processed in Thailand by people who are held captive, work for 12 + hour days, and are slaves.
Sauce 1:
3 tablespoons lime juice
3 tablespoons tamarind paste
1/2 teaspoon paprika
1/2 cup palm sugar
1 teaspoon salt
To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil. Reduce slightly and set aside to cool. Reserve.
Sauce 2:
3 tablespoons fish sauce
1 tablespoon rice vinegar
1 tablespoon water
1 tablespoon sugar
2 teaspoons minced garlic
2 teaspoons minced Thai green chiles
1 tablespoon minced cilantro leaves
To make Sauce 2: In a small non-reactive bowl, combine all the ingredients and stir until well blended. Reserve.
4 ounces rice noodles, linguini size
1 quart cold water
Oil, for deep-frying
2 ounces firm tofu, cut into 1/2-inch dice
2 tablespoons chopped roasted peanuts
1 tablespoon butter
1 egg, beaten with 1 teaspoon milk plus salt, to taste
1 ounce peanut oil
1/2 teaspoon minced lemongrass
1 teaspoon minced green chiles
1 teaspoon chopped shallots
1 teaspoon minced ginger
1 kaffir lime leaf
1 tablespoon chopped cilantro leaves, plus sprigs for garnish
5 large shrimp, peeled, deveined
1/2 cup bean sprouts
Julienne green onions
1 wedge lime
Soak the rice noodles in cold water until softened. (This can be done several hours ahead of time.) Strain and reserve until needed.
Heat oil in a medium sauepan. Deep-fry the diced tofu until crisp and golden. Drain in a paper towel and set aside to cool. Reserve. Add the peanuts and fry for 30 seconds. Remove and set aside with the tofu.
In a small skillet, heat 1 tablespoon butter. Cook the scrambled egg and milk mixture to a medium consistency. Season with salt. Place in a plate and allow to cool. Chop coarsely and set aside until needed.
In a wok, over high heat, add the peanut oil. When almost smoking, stir-fry the lemongrass, green chiles, shallots, ginger, kafir lime, cilantro, and shrimp for 1 minute or until shrimp change color. Add the softened noodles, half of the bean sprouts, fried tofu, scrambled eggs, Sauce 1 and Sauce 2. Continue to stir-fry until noodles have flattened and blended with the sauce.
Transfer Pad Thai to serving plate. Top with the remaining bean sprouts, cilantro, green onions and chopped peanuts. Serve a wedge of lime on the side.
--------------------------------------------------------------
I avoid soy now, and would not make this with tofu. I also am very careful about eating sea food, so the shrimp would be highly suspect and I would probably use some beef or chicken in this recipe. Shrimp is processed in Thailand by people who are held captive, work for 12 + hour days, and are slaves.
Pear and Cranberry Crisps
Filling:
3 ripe pears
1/2 cup whole-berry cranberry sauce.
3 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon all-purpose flour
Topping:
1/2 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1/3 cup packed light brown sugar
1/4 teaspoon ground cinnamon
4 tablespoons cold butter, cut into 8 or 10 pieces
pinch of salt
1 teaspoon milk
Grease an ovenproof casserole dish.
Dice the pears and measure 3 1/2 cups of the diced pears into a mixing bowl.
Add the remaining filling ingredients to the bowl with the pears, mixing well. Spoon the fruit mixture into the casserole.
Heat oven to 375 degrees. Combine all of the topping ingredients except the milk in a large bowl. Kids will have fun using their fingers to create large crumbs. Drizzle the milk over the mixture to moisten it. Sprinkle the topping evenly over the filling, patting it down lightly.
Bake for 30 to 35 minutes or until bubbly and the topping is golden brown. Cool 20 minutes before eating.
3 ripe pears
1/2 cup whole-berry cranberry sauce.
3 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon all-purpose flour
Topping:
1/2 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1/3 cup packed light brown sugar
1/4 teaspoon ground cinnamon
4 tablespoons cold butter, cut into 8 or 10 pieces
pinch of salt
1 teaspoon milk
Grease an ovenproof casserole dish.
Dice the pears and measure 3 1/2 cups of the diced pears into a mixing bowl.
Add the remaining filling ingredients to the bowl with the pears, mixing well. Spoon the fruit mixture into the casserole.
Heat oven to 375 degrees. Combine all of the topping ingredients except the milk in a large bowl. Kids will have fun using their fingers to create large crumbs. Drizzle the milk over the mixture to moisten it. Sprinkle the topping evenly over the filling, patting it down lightly.
Bake for 30 to 35 minutes or until bubbly and the topping is golden brown. Cool 20 minutes before eating.
Blueberry Scones
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Yields: 12 servings
INGREDIENTS:
2 cups all-purpose flour
1/4 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup butter, chilled
1 cup fresh blueberries
3/4 cup half-and-half cream
1 egg
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2.Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
3.In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
4.Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
5.Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!
Cook Time: 20 Minutes
Ready In: 35 Minutes
Yields: 12 servings
INGREDIENTS:
2 cups all-purpose flour
1/4 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup butter, chilled
1 cup fresh blueberries
3/4 cup half-and-half cream
1 egg
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2.Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
3.In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
4.Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
5.Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!
Dog Biscuits
from Martha Stewart
MAKES ABOUT 5 DOZEN
1 cup all-purpose flour
1/4 cup wheat germ
1/4 cup brewer's yeast
1 teaspoon salt
1 1/2 tablespoons canola oil
1 garlic clove, coarsely chopped
1/2 cup low-sodium canned chicken stock, plus more for brushing
1. Preheat oven to 400°. In a medium bowl, whisk together flour, wheat germ, yeast, and salt; set aside
2. In a large bowl, combine oil and garlic. Add stock and flour mixture in three alternating batches, beginning and ending with stock. Mix well.
3. On a lightly floured work surface, roll out dough to about 3/8-inch thick. Cut out dog-bone shapes; transfer to parchment-lined baking sheets. Repeat with remaining dough.
4. Bake biscuits 10 minutes. Brush with stock; rotate baking sheets, and bake 10 minutes more. Turn off oven, leaving door closed. Let dog biscuits stand in oven to dry completely, about 1 1/2 hours. Wrap as a gift, or store in an airtight container at room temperature.
MAKES ABOUT 5 DOZEN
1 cup all-purpose flour
1/4 cup wheat germ
1/4 cup brewer's yeast
1 teaspoon salt
1 1/2 tablespoons canola oil
1 garlic clove, coarsely chopped
1/2 cup low-sodium canned chicken stock, plus more for brushing
1. Preheat oven to 400°. In a medium bowl, whisk together flour, wheat germ, yeast, and salt; set aside
2. In a large bowl, combine oil and garlic. Add stock and flour mixture in three alternating batches, beginning and ending with stock. Mix well.
3. On a lightly floured work surface, roll out dough to about 3/8-inch thick. Cut out dog-bone shapes; transfer to parchment-lined baking sheets. Repeat with remaining dough.
4. Bake biscuits 10 minutes. Brush with stock; rotate baking sheets, and bake 10 minutes more. Turn off oven, leaving door closed. Let dog biscuits stand in oven to dry completely, about 1 1/2 hours. Wrap as a gift, or store in an airtight container at room temperature.
Pumpkin Spiced Bundt Cake
6 eggs
2/3 cup oil
1 cup canned pumpkin pie mix
2/3 cup water
2 tablespoons pumpkin pie spice
1 box moist spice cake mix
1 box moist yellow cake mix
Preheat the oven to 350 F. Butter and flour a 12-cup Bundt cake pan. In a large mixing bowl, combine the eggs, oil, pie mix, water, and pumpkin pie spice. Beat until well blended. Add the cake mixes and stir to combine. Transfer the mixture to the prepared pan and bake for 50 minutes, or until a skewer inserted in the center comes out clean. Invert the cake onto a cooling rack. Frost as desired. Serves: 12.
Frosting:
1 8-ounce package cream cheese, at room temperature
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
In a small bowl beat whipping cream until stiff peaks form; set aside. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth. Fold in whipped cream. This makes enough to frost a 2-layer, 9-inch cake; more than enough for a Pumpkin Spiced Bundt.
2/3 cup oil
1 cup canned pumpkin pie mix
2/3 cup water
2 tablespoons pumpkin pie spice
1 box moist spice cake mix
1 box moist yellow cake mix
Preheat the oven to 350 F. Butter and flour a 12-cup Bundt cake pan. In a large mixing bowl, combine the eggs, oil, pie mix, water, and pumpkin pie spice. Beat until well blended. Add the cake mixes and stir to combine. Transfer the mixture to the prepared pan and bake for 50 minutes, or until a skewer inserted in the center comes out clean. Invert the cake onto a cooling rack. Frost as desired. Serves: 12.
Frosting:
1 8-ounce package cream cheese, at room temperature
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
In a small bowl beat whipping cream until stiff peaks form; set aside. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth. Fold in whipped cream. This makes enough to frost a 2-layer, 9-inch cake; more than enough for a Pumpkin Spiced Bundt.
Wedding Salad
1 can Eagle brand milk
1 can cherry pie filling
1 can crushed pineapple drained
2 cups mini marshmallows
6 oz cool whip
1 c. chopped nuts
Mix all together, adding cool whip last, gently folding in.
1 can cherry pie filling
1 can crushed pineapple drained
2 cups mini marshmallows
6 oz cool whip
1 c. chopped nuts
Mix all together, adding cool whip last, gently folding in.
Orange Fluff Salad
1 cup (8 oz) sour cream
1 pkg. (3 oz) lemon gelatin
2 cans (11 oz each) mandarin oranges drained
1 can crushed pineapple, drained
1 carton (8 oz.) frozen whipped topping
Place sour cream in a bowl. Sprinkle with gelatin and stir until blended. Fold in the oranges, pineapple and whipped topping.
1 pkg. (3 oz) lemon gelatin
2 cans (11 oz each) mandarin oranges drained
1 can crushed pineapple, drained
1 carton (8 oz.) frozen whipped topping
Place sour cream in a bowl. Sprinkle with gelatin and stir until blended. Fold in the oranges, pineapple and whipped topping.
Broccoli Bake
from Vicki at Crosby Floral and Gift
1 pkg. frozen broccoli cooked and drained
1 - 1 1/2 c cooked rice (minute or other)
1 small jar cheez whiz or 1 cup velveeta
1 can cream of chicken soup
1/2 cup milk
1/4 cup water or substitute can of evaporated milk for the milk and water
1/4 cup chopped onion
1/2 c chopped celery
Mix all together in a casserole. Bake 45 min to 1 hr at 350 degrees.
1 pkg. frozen broccoli cooked and drained
1 - 1 1/2 c cooked rice (minute or other)
1 small jar cheez whiz or 1 cup velveeta
1 can cream of chicken soup
1/2 cup milk
1/4 cup water or substitute can of evaporated milk for the milk and water
1/4 cup chopped onion
1/2 c chopped celery
Mix all together in a casserole. Bake 45 min to 1 hr at 350 degrees.
Popcorn Cake
4 quarts popped corn
12 oz bag blanched peanuts
12 oz bag spiced mini-gumdrops
1 1/2 c butter
2 bags mini-marshmallows
1 1/2 t vanilla
Mix popcorn, peanuts and gumdrops and divide into two large bowls. Melt marshmallows and butter in microwave at full power for 90 seconds. Stir, melt for another 90 seconds. Stir in vanilla and pour over 1 bowl of popcorn mixture, mixing well. Add remaining popcorn mixture and stir well. Put into greased bundt pan, angel food pan, shaped pan or 9 x 13 cake pan. Chill. Serve at room temperature.
Variations: M & M’s candies may be used in place of gumdrops or peanut M & M’s in place of gumdrops and peanuts
12 oz bag blanched peanuts
12 oz bag spiced mini-gumdrops
1 1/2 c butter
2 bags mini-marshmallows
1 1/2 t vanilla
Mix popcorn, peanuts and gumdrops and divide into two large bowls. Melt marshmallows and butter in microwave at full power for 90 seconds. Stir, melt for another 90 seconds. Stir in vanilla and pour over 1 bowl of popcorn mixture, mixing well. Add remaining popcorn mixture and stir well. Put into greased bundt pan, angel food pan, shaped pan or 9 x 13 cake pan. Chill. Serve at room temperature.
Variations: M & M’s candies may be used in place of gumdrops or peanut M & M’s in place of gumdrops and peanuts
Popcorn Bars
8 quarts popped corn
1 lb. salted peanuts
1 lb marshmallows
1/2 c butter
1 c vegetable oil
1 lb small gum drops
Melt the butter, then stir in the oil. Add the marshmallows and stir until they are melted. Then add the popcorn, peanuts and gum drops. Spread on greased cookie sheet and cut into bars. For something special, a bag of M & M’s may be added.
1 lb. salted peanuts
1 lb marshmallows
1/2 c butter
1 c vegetable oil
1 lb small gum drops
Melt the butter, then stir in the oil. Add the marshmallows and stir until they are melted. Then add the popcorn, peanuts and gum drops. Spread on greased cookie sheet and cut into bars. For something special, a bag of M & M’s may be added.
Salted Nut Roll Bars
1 jar (16 oz) dry roasted peanuts
1 pkg. peanut butter chips
3 T butter or margarine
1 can sweetened condensed milk
1 - 10 oz pkg. miniature marshmallows
Put 1/2 of peanuts into a greased 9 x 13 pan. Melt chips and butter. Add milk and heat for 1 - 2 minutes. Fold in marshmallows. Press this mixture over nuts in pan. Add rest of jar of nuts to top and press. Keeps best if refrigerated.
1 pkg. peanut butter chips
3 T butter or margarine
1 can sweetened condensed milk
1 - 10 oz pkg. miniature marshmallows
Put 1/2 of peanuts into a greased 9 x 13 pan. Melt chips and butter. Add milk and heat for 1 - 2 minutes. Fold in marshmallows. Press this mixture over nuts in pan. Add rest of jar of nuts to top and press. Keeps best if refrigerated.
Red Velvet Cake
2 oz red food coloring (1/4 c.)
2 T. cocoa
1/2 c shortening
1 1/2 c sugar
2 eggs
2 1/4 c cake flour
1 t salt
1 t vanilla
1 c buttermilk
1 T vinegar
1 t salt
Mix together red food coloring and cocoa. Let stand. Cream shortening and sugar; add eggs and then the food coloring and cocoa mixture. Next add cake flour, salt, vanilla, and buttermilk; mix and add vinegar and salt, folding vinegar over batter. Do Not beat, fold over easy. Bake in 2 layer tins that are well greased and floured. Bake at 350 degrees for 25 to 30 minutes. T split layers, draw string or thread through layer. It looks great to have 4 small layers of cake with the white frosting between the layers and just on the top, not covering the sides of the cake.
Red Velvet Frosting
2 T flour
1 c milk
1 c sugar
1 t vanilla
1 c margarine
Cook flour and milk until thick stirring constantly. Cool. Cream sugar, vanilla and margarine until fluffy. Combine both mixtures and blend. Beat on high speed of mixer for 10 to 20 minutes. It will become like whipped cream
2 T. cocoa
1/2 c shortening
1 1/2 c sugar
2 eggs
2 1/4 c cake flour
1 t salt
1 t vanilla
1 c buttermilk
1 T vinegar
1 t salt
Mix together red food coloring and cocoa. Let stand. Cream shortening and sugar; add eggs and then the food coloring and cocoa mixture. Next add cake flour, salt, vanilla, and buttermilk; mix and add vinegar and salt, folding vinegar over batter. Do Not beat, fold over easy. Bake in 2 layer tins that are well greased and floured. Bake at 350 degrees for 25 to 30 minutes. T split layers, draw string or thread through layer. It looks great to have 4 small layers of cake with the white frosting between the layers and just on the top, not covering the sides of the cake.
Red Velvet Frosting
2 T flour
1 c milk
1 c sugar
1 t vanilla
1 c margarine
Cook flour and milk until thick stirring constantly. Cool. Cream sugar, vanilla and margarine until fluffy. Combine both mixtures and blend. Beat on high speed of mixer for 10 to 20 minutes. It will become like whipped cream
Sour Cream Muffins (St. Lukes Hospital, Crosby, ND)
Ingredients:
1/2 c butter
1 1/2 c sugar
1/2 t salt
1/2 t vanilla
4 eggs, well beaten
2 c cultured sour cream
1 t soda
2 3/4 c flour
Topping:
1/4 c chopped nuts
1 1/2 t cinnamon
1/3 c sugar
Cream together butter, sugar, salt and vanilla. Add eggs and sour cream. Combine soda and flour and add. Combine topping ingredients. Fill muffin tins 1/2 full and sprinkle with topping. Bake at 375 degree's for 12 minutes.
1/2 c butter
1 1/2 c sugar
1/2 t salt
1/2 t vanilla
4 eggs, well beaten
2 c cultured sour cream
1 t soda
2 3/4 c flour
Topping:
1/4 c chopped nuts
1 1/2 t cinnamon
1/3 c sugar
Cream together butter, sugar, salt and vanilla. Add eggs and sour cream. Combine soda and flour and add. Combine topping ingredients. Fill muffin tins 1/2 full and sprinkle with topping. Bake at 375 degree's for 12 minutes.
Chocolate Waffle Cookies (1 of a few recipes)
2 squares baking chocolate, melted
2 beaten eggs
1 c flour
1/3 c chopped walnuts
1/3 c butter, melted
3/4 c white sugar
1 t vanilla
Melt chocolate and butter in a small saucepan. In a bowl mix beaten eggs, sugar, flour, and vanilla. Add chocolate and butter and finally the chopped walnuts. Heat waffle iron to medium temperature. When iron is ready, drop dough by teaspoonfuls and close lid. Cook for 1 1/2 minutes. Remove and cool. Frost.
Frosting:
1 1/2 c white sugar
6 T margarine
6 T milk
1/2 c semi-sweet chocolate chips
In a medium sized kettle combine sugar, margarine and milk. Boil frosting 1 minute. Add chocolate chips and beat. Frost cookies. When finished the cookies should look like a turtle with a frosting shell.
2 beaten eggs
1 c flour
1/3 c chopped walnuts
1/3 c butter, melted
3/4 c white sugar
1 t vanilla
Melt chocolate and butter in a small saucepan. In a bowl mix beaten eggs, sugar, flour, and vanilla. Add chocolate and butter and finally the chopped walnuts. Heat waffle iron to medium temperature. When iron is ready, drop dough by teaspoonfuls and close lid. Cook for 1 1/2 minutes. Remove and cool. Frost.
Frosting:
1 1/2 c white sugar
6 T margarine
6 T milk
1/2 c semi-sweet chocolate chips
In a medium sized kettle combine sugar, margarine and milk. Boil frosting 1 minute. Add chocolate chips and beat. Frost cookies. When finished the cookies should look like a turtle with a frosting shell.
Sour Cherry Cake
Credit to Jill Lucas
Serves 12
1/3 cup butter or shortening
1 1/2 cups sugar
2 eggs
2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 1/4 cups frozen sour cherries, thawed and drained, reserving juice for sauce
1/2 cup chopped walnuts
Cream butter or shortening and sugar together in a large mixing bowl.
Add the eggs and mix well.
Combine the dry ingredients in a small bowl and add to the creamed mixture alternating with the milk until blended.
Add the sour cherries and nuts, mixing completely.
Pour into a greased 13-by-9-inch pan.
Bake at 350 degrees for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Nutritional information per serving, not including cherry sauce: 299 cal., 11 g fat (3 g sat.), 37 mg chol., 46 g carb., 484 mg sodium, 2 g fiber, 6 g pro.
Cherry Sauce
Makes 12 servings
1/2 cup sugar
1/8 teaspoon salt
2 tablespoons cornstarch
3/4 cup cherry juice
1 cup water
1/4 teaspoon almond extract
• Mix sugar, salt and cornstarch in a small saucepan.
• Slowly add wet ingredients to the dry ingredients, whisking until smooth.
• Bring to a boil and cook for 10 minutes. Spoon warm sauce over a serving of the cake. -
Nutritional information per serving: 40 cal., 0 fat, 0 mg chol., 10 g carb., 25 mg sodium, 0 fiber, 0 pro.
Serves 12
1/3 cup butter or shortening
1 1/2 cups sugar
2 eggs
2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 1/4 cups frozen sour cherries, thawed and drained, reserving juice for sauce
1/2 cup chopped walnuts
Cream butter or shortening and sugar together in a large mixing bowl.
Add the eggs and mix well.
Combine the dry ingredients in a small bowl and add to the creamed mixture alternating with the milk until blended.
Add the sour cherries and nuts, mixing completely.
Pour into a greased 13-by-9-inch pan.
Bake at 350 degrees for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Nutritional information per serving, not including cherry sauce: 299 cal., 11 g fat (3 g sat.), 37 mg chol., 46 g carb., 484 mg sodium, 2 g fiber, 6 g pro.
Cherry Sauce
Makes 12 servings
1/2 cup sugar
1/8 teaspoon salt
2 tablespoons cornstarch
3/4 cup cherry juice
1 cup water
1/4 teaspoon almond extract
• Mix sugar, salt and cornstarch in a small saucepan.
• Slowly add wet ingredients to the dry ingredients, whisking until smooth.
• Bring to a boil and cook for 10 minutes. Spoon warm sauce over a serving of the cake. -
Nutritional information per serving: 40 cal., 0 fat, 0 mg chol., 10 g carb., 25 mg sodium, 0 fiber, 0 pro.
Low Carb Barbecue Sauce
Serves 4 (1/4 cup each)
Description
This zesty sauce can be quickly made from scratch with a few basic pantry items. Store it in the refrigerator for up to one week.
Prep time: 10 minutes
Ingredients
1 (8-ounce) can tomato sauce
2 tablespoons white vinegar
2 teaspoons chopped fresh parsley
1 teaspoon Worcestershire sauce
1 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
Instructions
Combine tomato sauce, vinegar, parsley, Worcestershire sauce, mustard, salt, pepper, and garlic powder in a resealable plastic container. Refrigerate until ready to use.
Nutritional Information:
25 calories
0 g total fat (0 g sat)
5 g carbohydrate
1 g protein
1 g fiber
380 mg sodium
Description
This zesty sauce can be quickly made from scratch with a few basic pantry items. Store it in the refrigerator for up to one week.
Prep time: 10 minutes
Ingredients
1 (8-ounce) can tomato sauce
2 tablespoons white vinegar
2 teaspoons chopped fresh parsley
1 teaspoon Worcestershire sauce
1 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
Instructions
Combine tomato sauce, vinegar, parsley, Worcestershire sauce, mustard, salt, pepper, and garlic powder in a resealable plastic container. Refrigerate until ready to use.
Nutritional Information:
25 calories
0 g total fat (0 g sat)
5 g carbohydrate
1 g protein
1 g fiber
380 mg sodium
Tres Leches
I had Tres Leches at Angel's Puerto Rican Food in El Condada in San Juan, Puerto Rico. I do not know if this is the same recipe, but it is Tres Leches.
INGREDIENTS:
1 1/4 cup cake flour
1 teaspoon baking powder
1 cup sugar
1/3 cup oil
5 eggs, large
1 teaspoon plus 1 teaspoon vanilla extract
1 cup plus 1/2 cup milk
1 cup sweetened condensed milk
1 cup plus 3/4 cup heavy cream
1 tablespoon rum
1 pinch salt
optional garnishes- fresh berries or cinnamon
PREPARATION:
Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.
Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.
Let the cake cool until it feels room temperature. Turn it over onto a platter with
raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.
Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Slowly pour over cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.
In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 Tablespoon sugar. Beat until peaks form. Spread a thin layer over the cake.
Top with a sprinkle of cinnamon or garnish with fresh berries.
INGREDIENTS:
1 1/4 cup cake flour
1 teaspoon baking powder
1 cup sugar
1/3 cup oil
5 eggs, large
1 teaspoon plus 1 teaspoon vanilla extract
1 cup plus 1/2 cup milk
1 cup sweetened condensed milk
1 cup plus 3/4 cup heavy cream
1 tablespoon rum
1 pinch salt
optional garnishes- fresh berries or cinnamon
PREPARATION:
Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.
Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.
Let the cake cool until it feels room temperature. Turn it over onto a platter with
raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.
Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Slowly pour over cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.
In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 Tablespoon sugar. Beat until peaks form. Spread a thin layer over the cake.
Top with a sprinkle of cinnamon or garnish with fresh berries.
Awesome and Easy Creamy Corn Casserole
This is delicious stuff! A bit like a cross between corn souffle and a slightly sweet corn pudding! Try it, I know you will love the ease of preparation and especially the taste. Everyone always wants the recipe! Note: The ingredients can be doubled and baked in a 9x13 inch baking dish in almost the same amount of cooking time.
Prep Time: approx. 5 Minutes.
Cook Time: approx. 45 Minutes.
Ready in: approx. 50 Minutes.
Makes 8 servings.
1/2 cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream
Directions
1 Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
2 In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
3 Bake for 45 minutes in the preheated oven, or until the top is golden brown.
Nutrition Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 377
Total Fat: 22.4g
Cholesterol: 98mg
Sodium: 887mg
Total Carbs: 40.4g
Dietary Fiber: 1.8g
Protein: 7.2g
Prep Time: approx. 5 Minutes.
Cook Time: approx. 45 Minutes.
Ready in: approx. 50 Minutes.
Makes 8 servings.
1/2 cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream
Directions
1 Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
2 In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
3 Bake for 45 minutes in the preheated oven, or until the top is golden brown.
Nutrition Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 377
Total Fat: 22.4g
Cholesterol: 98mg
Sodium: 887mg
Total Carbs: 40.4g
Dietary Fiber: 1.8g
Protein: 7.2g
Brown Rice--How to Cook and other recipes
I would like to give credit to the origin of this information, but I do not know where it came from.
Brown rice was something I became familiar with when I was in college. It is much healthier than white rice, but since it is not so commonly used, many people struggle with how to cook it well.
This is the information I had in a document which I have no idea who to give credit to:
At least one diet gaining popularity these days is big on "good carbs." One of these healthy complex carbohydrates -- brown rice -- should be part of any healthy diet. Not only is brown rice a healthy choice, it's an economical choice, too. But there is one drawback. Brown rice is not easy to prepare. Even following the instructions on the back of the bag will not necessarily produce a tasty result.
Turn up the heat too high and you have a burnt pot and crunchy kernels. Add too much water and the rice will swell into a gelatinous mass. Fail to start it early and it won't be done in time.
See? Brown rice can be difficult. But it doesn't have to be. In fact, it can be as foolproof as preparing white rice, as long as you know that everything is different.
The secret for preparing perfect brown rice, according to the folks at Cooks Illustrated (www.cooksillustrated.com), who do an amazing job of testing and developing foolproof methods for the kitchen, is to bake it in the oven. Making certain your proportions and measurements are exact is mandatory. Don't guess. Measure.
Foolproof Oven-Baked Brown Rice
1-1/2 cups long-, medium- or short-grain brown rice
2-1/3 cups water
2 teaspoons butter or vegetable oil
1/2 teaspoon salt
Preheat the oven to 375 F and move a rack to the middle position. Spread the rice into an 8-inch-square glass baking dish. In a covered saucepan on the stove, bring the water and butter or oil to a boil over high heat. Once it begins to boil, stir in the salt and pour over the rice. Cover the baking dish tightly with a double layer of foil. Bake for 1 hour, until tender.
Remove from the oven and uncover. Fluff the rice with a fork, and cover with a clean kitchen towel; let rice stand 5 minutes. Uncover for another 5 minutes, then serve immediately.
Yield: 4 to 6 servings
Variations:
SUCCULENT BROWN RICE: You can dress up the brown-rice recipe above by substituting chicken or vegetable broth for the water. Add half an onion, which has been chopped and sauteed in 1 tablespoon oil, at the same time you pour the liquid over the raw brown rice. When you remove the rice from the oven and fluff with a fork, stir in 3/4 cup frozen peas. Re-cover and proceed as described above. The peas will heat through during the standing time.
ORANGE VINAIGRETTE BROWN-RICE SALAD: Follow the recipe above. While rice is in the oven, whisk together 2/3 cup orange juice, 2 tablespoons vegetable oil, 2 tablespoons balsamic vinegar, 2 tablespoons honey, 2 teaspoons orange zest and 1/2 teaspoon salt in a small bowl. Toss orange-juice mixture with 1-1/2 cups spinach leaves, packed, 2 large oranges, peeled, sectioned and cut into bite-sized pieces and 1/2 cup finely chopped red onion. When you remove the rice from the oven, pour this spinach dressing over the hot, cooked rice and mix well. Cover and chill in the refrigerator until cold.
Brown rice was something I became familiar with when I was in college. It is much healthier than white rice, but since it is not so commonly used, many people struggle with how to cook it well.
This is the information I had in a document which I have no idea who to give credit to:
At least one diet gaining popularity these days is big on "good carbs." One of these healthy complex carbohydrates -- brown rice -- should be part of any healthy diet. Not only is brown rice a healthy choice, it's an economical choice, too. But there is one drawback. Brown rice is not easy to prepare. Even following the instructions on the back of the bag will not necessarily produce a tasty result.
Turn up the heat too high and you have a burnt pot and crunchy kernels. Add too much water and the rice will swell into a gelatinous mass. Fail to start it early and it won't be done in time.
See? Brown rice can be difficult. But it doesn't have to be. In fact, it can be as foolproof as preparing white rice, as long as you know that everything is different.
The secret for preparing perfect brown rice, according to the folks at Cooks Illustrated (www.cooksillustrated.com), who do an amazing job of testing and developing foolproof methods for the kitchen, is to bake it in the oven. Making certain your proportions and measurements are exact is mandatory. Don't guess. Measure.
Foolproof Oven-Baked Brown Rice
1-1/2 cups long-, medium- or short-grain brown rice
2-1/3 cups water
2 teaspoons butter or vegetable oil
1/2 teaspoon salt
Preheat the oven to 375 F and move a rack to the middle position. Spread the rice into an 8-inch-square glass baking dish. In a covered saucepan on the stove, bring the water and butter or oil to a boil over high heat. Once it begins to boil, stir in the salt and pour over the rice. Cover the baking dish tightly with a double layer of foil. Bake for 1 hour, until tender.
Remove from the oven and uncover. Fluff the rice with a fork, and cover with a clean kitchen towel; let rice stand 5 minutes. Uncover for another 5 minutes, then serve immediately.
Yield: 4 to 6 servings
Variations:
SUCCULENT BROWN RICE: You can dress up the brown-rice recipe above by substituting chicken or vegetable broth for the water. Add half an onion, which has been chopped and sauteed in 1 tablespoon oil, at the same time you pour the liquid over the raw brown rice. When you remove the rice from the oven and fluff with a fork, stir in 3/4 cup frozen peas. Re-cover and proceed as described above. The peas will heat through during the standing time.
ORANGE VINAIGRETTE BROWN-RICE SALAD: Follow the recipe above. While rice is in the oven, whisk together 2/3 cup orange juice, 2 tablespoons vegetable oil, 2 tablespoons balsamic vinegar, 2 tablespoons honey, 2 teaspoons orange zest and 1/2 teaspoon salt in a small bowl. Toss orange-juice mixture with 1-1/2 cups spinach leaves, packed, 2 large oranges, peeled, sectioned and cut into bite-sized pieces and 1/2 cup finely chopped red onion. When you remove the rice from the oven, pour this spinach dressing over the hot, cooked rice and mix well. Cover and chill in the refrigerator until cold.
Angie’s Orange Sugar Cookies
Cream together:
2/3 c shortening
¾ cup sugar
½ teaspoon grated orange peel (one whole orange)
½ t vanilla
Add 1 egg that has been beaten until it is fluffy.
Stir in:
2 teaspoons milk
2 teaspoons orange juice
Blend in:
2 cups flour
1 ½ teaspoon baking powder
½ teaspoon salt
Chill for at least one hour.
Bake @ 375 degrees for 6 to 8 minutes. Allow to cool and then frost.
Frosting:
2 cups powdered sugar
a little shortening (couple tablespoons)
a little vanilla or almond flavoring
Add a little milk at a time to slowly make the frosting.
2/3 c shortening
¾ cup sugar
½ teaspoon grated orange peel (one whole orange)
½ t vanilla
Add 1 egg that has been beaten until it is fluffy.
Stir in:
2 teaspoons milk
2 teaspoons orange juice
Blend in:
2 cups flour
1 ½ teaspoon baking powder
½ teaspoon salt
Chill for at least one hour.
Bake @ 375 degrees for 6 to 8 minutes. Allow to cool and then frost.
Frosting:
2 cups powdered sugar
a little shortening (couple tablespoons)
a little vanilla or almond flavoring
Add a little milk at a time to slowly make the frosting.
Jalapeno Crab Dip
1 pound crabmeat (grated)
1 teaspoon chopped garlic
1/2 cup chopped jalapeno
1/4 pound monterey jack cheese with jalapenos, (grated)
1 teaspoon worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise
2 ounce parmigiano-reggiano cheese, (parmesan cheese) grated
Preheat the oven to 350 degrees F. Combine grated crabmeat, garlic, montery jack cheese, worcestershire sauce, hot sauce, salt and mayonnaise in a medium-size bowl. Toss gently to mix well. If you want jalapenos add. Sprinkle parmesan cheese on top. Bake until golden brown, about 25 minutes. Remove from oven and let stand for 5 minutes. Serve with crackers.
1 teaspoon chopped garlic
1/2 cup chopped jalapeno
1/4 pound monterey jack cheese with jalapenos, (grated)
1 teaspoon worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise
2 ounce parmigiano-reggiano cheese, (parmesan cheese) grated
Preheat the oven to 350 degrees F. Combine grated crabmeat, garlic, montery jack cheese, worcestershire sauce, hot sauce, salt and mayonnaise in a medium-size bowl. Toss gently to mix well. If you want jalapenos add. Sprinkle parmesan cheese on top. Bake until golden brown, about 25 minutes. Remove from oven and let stand for 5 minutes. Serve with crackers.
Artichoke and crab dip
1 8 0z. cream cheese
1 c. mayo
1 lb. lump crab meat
1 can artichoke hearts
1 c. parmesan
1/3 c. chopped onions
Blend cream cheese and mayo, blend in artichokes, crab, parmesan, and onion. Place in 9' pie plate and bake at 375 for 20 minutes, stir well before serving.
1 c. mayo
1 lb. lump crab meat
1 can artichoke hearts
1 c. parmesan
1/3 c. chopped onions
Blend cream cheese and mayo, blend in artichokes, crab, parmesan, and onion. Place in 9' pie plate and bake at 375 for 20 minutes, stir well before serving.
Chiles Rellenos Casserole
A delicious brunch or main dish casserole, made with mild green chile peppers, eggs, and cheese.
INGREDIENTS:
6 slices white bread
1 1/2 cups (6 ounces) shredded sharp Cheddar cheese
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
1 (4-ounce) can chopped green chiles, drained
6 eggs, beaten
2 cups milk
2 teaspoons paprika
1/2 teaspoon dried whole oregano
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
PREPARATION:
Place bread in a lightly buttered 13x9x2-inch baking dish. Sprinkle with Cheddar and Monterey Jack cheeses; top with green chiles. Whisk together the eggs and remaining ingredients; pour over cheese. Cover and refrigerate 8 to 10 hours.
Remove from refrigerator; let stand 30 minutes. Bake, uncovered, at 325° for 50 minutes. Serve immediately. Casserole will puff up while baking and then settle as it cools.
Chiles rellenos casserole makes about 6 to 8 servings
INGREDIENTS:
6 slices white bread
1 1/2 cups (6 ounces) shredded sharp Cheddar cheese
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
1 (4-ounce) can chopped green chiles, drained
6 eggs, beaten
2 cups milk
2 teaspoons paprika
1/2 teaspoon dried whole oregano
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
PREPARATION:
Place bread in a lightly buttered 13x9x2-inch baking dish. Sprinkle with Cheddar and Monterey Jack cheeses; top with green chiles. Whisk together the eggs and remaining ingredients; pour over cheese. Cover and refrigerate 8 to 10 hours.
Remove from refrigerator; let stand 30 minutes. Bake, uncovered, at 325° for 50 minutes. Serve immediately. Casserole will puff up while baking and then settle as it cools.
Chiles rellenos casserole makes about 6 to 8 servings
Crazy Surprise Pie
This is the most unusual, albeit delicious, pie you could possibly imagine. If you follow the directions precisely, it will have no sauerkraut taste. In fact, you may wonder why it tastes so much like coconut. To make sure this remains our little secret, don't leave the empty sauerkraut can where anyone will see it.
3/4 cup drained and chopped sauerkraut
3 teaspoons ground cinnamon
2-1/2 cups milk
1/2 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 9-inch pie shell
Preheat oven to 425 F. Drain sauerkraut very well; chop by hand or place in food processor and process for several seconds. Drain again to make sure it is very dry. Stir cinnamon into drained sauerkraut.
In a large bowl, combine milk, sauerkraut, sugar, eggs, vanilla and salt. Pour mixture into the unbaked pie shell. Bake at 425 F for 35 minutes, or until a knife inserted into filling 1-inch from the edge comes out clean.
Yield: 6 servings
3/4 cup drained and chopped sauerkraut
3 teaspoons ground cinnamon
2-1/2 cups milk
1/2 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 9-inch pie shell
Preheat oven to 425 F. Drain sauerkraut very well; chop by hand or place in food processor and process for several seconds. Drain again to make sure it is very dry. Stir cinnamon into drained sauerkraut.
In a large bowl, combine milk, sauerkraut, sugar, eggs, vanilla and salt. Pour mixture into the unbaked pie shell. Bake at 425 F for 35 minutes, or until a knife inserted into filling 1-inch from the edge comes out clean.
Yield: 6 servings
Ham Green Bean Soup
2 lbs. meaty ham bone
2 qts. water
4 c. green beans, cut up
3 c. potatoes, cubed
2 med. onions, sliced
1/4 c. parsley, chopped
4 sprigs summer savory, chopped OR 1 tsp. dried savory
1 tsp. salt
1/4 tsp. pepper
Combine ham bone and water in 6 quart saucepan. Cook 1 1/2 hours. Remove meat from bone and cut in chunks. Add to soup stock, along with green beans, potatoes, onions, parsley, savory, salt, and pepper. Bring to a boil; reduce heat and simmer covered 20 minutes, or until vegetables are tender. Skim off excess fat. Just before serving stir in 1 cup light cream or milk.
2 qts. water
4 c. green beans, cut up
3 c. potatoes, cubed
2 med. onions, sliced
1/4 c. parsley, chopped
4 sprigs summer savory, chopped OR 1 tsp. dried savory
1 tsp. salt
1/4 tsp. pepper
Combine ham bone and water in 6 quart saucepan. Cook 1 1/2 hours. Remove meat from bone and cut in chunks. Add to soup stock, along with green beans, potatoes, onions, parsley, savory, salt, and pepper. Bring to a boil; reduce heat and simmer covered 20 minutes, or until vegetables are tender. Skim off excess fat. Just before serving stir in 1 cup light cream or milk.
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