4 T. butter, melted
1/4 t. dry mustard
3/4 c. mayonnaise
dash red pepper
1 T. horseradish
2 10 oz. pkg. frozen broccoli
1 T. grated onion
1/4 t. salt
Combine all but broccoli. Refrigerate until ready to use. If using fresh broccoli, cut into spears and scrape with potato peeler. Cook 8 minutes in boiling salt water. Serve with horseradish sauce.
Tuesday, October 30, 2012
Paula's Hot Fudge Pie
In the top of a double boiler or over low heat, melt:
1 stick butter (1/2 c.)
3 squares unsweetened chocolate
Meanwhile, beat until light:
4 eggs
Beat in:
3 T. white Karo
1 1/2 c. sugar
1/4 t. salt
1 t. vanilla
Add chocolate and mix. Pour in 9" pie pan. Bake at 350 degrees 25-30 minutes or until top is crusty and filling is still soft. Filling should shake like custard.
Good to warm before serving.
1 stick butter (1/2 c.)
3 squares unsweetened chocolate
Meanwhile, beat until light:
4 eggs
Beat in:
3 T. white Karo
1 1/2 c. sugar
1/4 t. salt
1 t. vanilla
Add chocolate and mix. Pour in 9" pie pan. Bake at 350 degrees 25-30 minutes or until top is crusty and filling is still soft. Filling should shake like custard.
Good to warm before serving.
Paula's Pickled Vegetable Salad
1 can French cut beans
1 can Petit pois or very small English peas
1 thinly sliced onion
1 can water chestnuts, sliced thin
1 bell pepper, sliced thin
1 c. diced celery
1 c. Mazola oil
1 1/4 c. white vinegar
1 c. sugar
Mix all and add salt and pepper to taste. Let stand 12-18 hours.
1 can Petit pois or very small English peas
1 thinly sliced onion
1 can water chestnuts, sliced thin
1 bell pepper, sliced thin
1 c. diced celery
1 c. Mazola oil
1 1/4 c. white vinegar
1 c. sugar
Mix all and add salt and pepper to taste. Let stand 12-18 hours.
Paula's Mexican Layered Dip
Mix together and spread on plate:
Old El Paso refried beans
Taco seasoning
(Use one of each if preparing for a small group, two of each for a larger group)
Mix together and layer on top of bean mixture:
1 small package sour cream
1 Old El Paso hot taco sauce
1 Old El Paso mild taco sauce
Third layer:
Avocado mix - can buy it in store if you can find it, or buy an avocado and mash it up, then mix in lemon or lime juice to prevent avocado turning brown.
Fourth layer:
Shredded Monterey Jack cheese -- use according to personal preference
Fifth layer:
Chopped scallions
Sixth layer:
Chopped ripe black olives
Seventh layer:
Tomatoes, either fresh or Hunt's has a sliced wedge in a can. Use to add color and decorate the top with.
Finally:
Place Tostados or Doritos around outside of plate. Chips tend to get soggy, so it would be a good idea to have a bowl of chips to the side for dipping.
Old El Paso refried beans
Taco seasoning
(Use one of each if preparing for a small group, two of each for a larger group)
Mix together and layer on top of bean mixture:
1 small package sour cream
1 Old El Paso hot taco sauce
1 Old El Paso mild taco sauce
Third layer:
Avocado mix - can buy it in store if you can find it, or buy an avocado and mash it up, then mix in lemon or lime juice to prevent avocado turning brown.
Fourth layer:
Shredded Monterey Jack cheese -- use according to personal preference
Fifth layer:
Chopped scallions
Sixth layer:
Chopped ripe black olives
Seventh layer:
Tomatoes, either fresh or Hunt's has a sliced wedge in a can. Use to add color and decorate the top with.
Finally:
Place Tostados or Doritos around outside of plate. Chips tend to get soggy, so it would be a good idea to have a bowl of chips to the side for dipping.
Willie's Barbecue Sauce
1 No. 2 can of tomatoes
1 T. Mexican red chili pepper
1 med. onion, cut up
1/2 t. salt
1 T. vinegar
1 T. sugar
Boil for twenty minutes and stir.
1 T. Mexican red chili pepper
1 med. onion, cut up
1/2 t. salt
1 T. vinegar
1 T. sugar
Boil for twenty minutes and stir.
Paula's Scotch Shortbread
Made these tonight for dunking into my new Dunkin' Donuts Pumpkin Spice blend. Yum!
SCOTCH SHORTBREAD
1 c. butter at room temperature
3/4 c. confectioner's sugar
2 c. all-purpose flour
1/2 t. vanilla
Preheat oven to 350 degrees. Cream butter, blend in sugar gradually. Add flour gradually, add vanilla. Drop by teaspoons onto greased cookie sheet. Bake in the center of the oven 15 minutes or until light brown on top. Be careful; the cookies brown quickly toward the end. Let cool on cookie sheet 5-10 minutes before removing. Perfect cookies for icing and decorating.
SCOTCH SHORTBREAD
1 c. butter at room temperature
3/4 c. confectioner's sugar
2 c. all-purpose flour
1/2 t. vanilla
Preheat oven to 350 degrees. Cream butter, blend in sugar gradually. Add flour gradually, add vanilla. Drop by teaspoons onto greased cookie sheet. Bake in the center of the oven 15 minutes or until light brown on top. Be careful; the cookies brown quickly toward the end. Let cool on cookie sheet 5-10 minutes before removing. Perfect cookies for icing and decorating.
Nancy's Coca Cola Cake
COCA COLA CAKE
2 c. flour
2 c. sugar
1 1/2 t. baking soda
Mix and set aside.
3 t. cocoa
2 sticks butter
1 c. Coca Cola
Bring to a boil. Add 2 c. mini marshmallows and stir until melted. Pour this over flour mixture and mix well. Add:
3 eggs
1 t. vanilla
1/2 c. buttermilk
Bake at 325 degrees for 30-40 minutes in the 9x13" pan.
Frosting:
Melt 1 stick butter, 3 T. cocoa, and 7 T. Coca Cola. Add 1 lb. box confectioner's sugar. Stir in chopped pecans and pour over cake.
2 c. flour
2 c. sugar
1 1/2 t. baking soda
Mix and set aside.
3 t. cocoa
2 sticks butter
1 c. Coca Cola
Bring to a boil. Add 2 c. mini marshmallows and stir until melted. Pour this over flour mixture and mix well. Add:
3 eggs
1 t. vanilla
1/2 c. buttermilk
Bake at 325 degrees for 30-40 minutes in the 9x13" pan.
Frosting:
Melt 1 stick butter, 3 T. cocoa, and 7 T. Coca Cola. Add 1 lb. box confectioner's sugar. Stir in chopped pecans and pour over cake.
Nancy's Spinach Balls with Mustard Sauce
SPINACH BALLS WITH MUSTARD SAUCE
2 pkg. chopped spinach, cooked and drained
2 c. herb-seasoned stuffing mix
4 eggs, beaten
1 lg. onion, chopped
1 1/2 sticks margarine
1/2 t. thyme
1/2 c. Parmesan cheese
1/2 t. garlic salt
1/2 t. pepper
Combine above and make 1" balls. Chill 2 hours. Bake 20 minutes in a 350 degree oven. Serve with mustard sauce. May freeze on cookie sheet and store in freezer in plastic bags.
Mustard Sauce:
1 c. mayonnaise
1/4 c. prepared mustard
1/3 c. milk
4 t. fresh lemon juice
Combin all ingredients and chill.
2 pkg. chopped spinach, cooked and drained
2 c. herb-seasoned stuffing mix
4 eggs, beaten
1 lg. onion, chopped
1 1/2 sticks margarine
1/2 t. thyme
1/2 c. Parmesan cheese
1/2 t. garlic salt
1/2 t. pepper
Combine above and make 1" balls. Chill 2 hours. Bake 20 minutes in a 350 degree oven. Serve with mustard sauce. May freeze on cookie sheet and store in freezer in plastic bags.
Mustard Sauce:
1 c. mayonnaise
1/4 c. prepared mustard
1/3 c. milk
4 t. fresh lemon juice
Combin all ingredients and chill.
Judy's Spaghetti Salad
SPAGHETTI SALAD
16 oz. vermicelli, cooked, rinsed and drained
1 T. Accent
3 T. lemon juice
1 T. Lawry's seasoning salt
4 T. vegetable oil
Marinate overnight in refrigerator. On the next day, add:
1 can diced pimento
1 can chopped ripe olives
1 can chopped green pepper
2 c. diced celery
3/4 c. chopped onion
1 1/2 c. Hellman's mayonnaise (no substitute)
16 oz. vermicelli, cooked, rinsed and drained
1 T. Accent
3 T. lemon juice
1 T. Lawry's seasoning salt
4 T. vegetable oil
Marinate overnight in refrigerator. On the next day, add:
1 can diced pimento
1 can chopped ripe olives
1 can chopped green pepper
2 c. diced celery
3/4 c. chopped onion
1 1/2 c. Hellman's mayonnaise (no substitute)
Monday, October 29, 2012
Paula's Instant Hot Chocolate Mix
INSTANT HOT CHOCOLATE MIX
1 8 qt. nonfat dry milk
1 2 lb. can Nestle's Quick
1 1 lb. box powdered sugar
1 6 oz. jar coffee creamer
Mix ingredients together in large container. Ratio: 1/3 c. mix to 1 c. boiling water.
1 8 qt. nonfat dry milk
1 2 lb. can Nestle's Quick
1 1 lb. box powdered sugar
1 6 oz. jar coffee creamer
Mix ingredients together in large container. Ratio: 1/3 c. mix to 1 c. boiling water.
Paula's Curried Chicken Casserole
CURRIED CHICKEN CASSEROLE
1 chicken breast
3 chicken thighs
1 box frozen chopped broccoli
1 can cream of mushroom soup
1/3 c. mayonnaise
1 T. lemon juice
1/2 t. curry powder
1/3 pkg. Pepperidge Farm dressing
1/2 stick butter, melted
Cook and bone chicken. Cut into bite-sized pieces. Cook and drain broccoli. Mix in bowl next four ingredients. Place chicken in 8" square baking dish. Cover with broccoli. Pour soup mixture over all. Sprinkle 1/3 pkg. dressing over mixture. Pour 1/2 stick melted butter over all. Bake 30 minutes at 350 degrees.
1 chicken breast
3 chicken thighs
1 box frozen chopped broccoli
1 can cream of mushroom soup
1/3 c. mayonnaise
1 T. lemon juice
1/2 t. curry powder
1/3 pkg. Pepperidge Farm dressing
1/2 stick butter, melted
Cook and bone chicken. Cut into bite-sized pieces. Cook and drain broccoli. Mix in bowl next four ingredients. Place chicken in 8" square baking dish. Cover with broccoli. Pour soup mixture over all. Sprinkle 1/3 pkg. dressing over mixture. Pour 1/2 stick melted butter over all. Bake 30 minutes at 350 degrees.
Paula's Homemade Pizza Crust and Sauce
We loved this. The crust is so much better than the canned kind.
HOMEMADE PIZZA CRUST AND SAUCE
Crust:
1 box hot roll mix
1 pkg. yeast, dissolved in 3/4 c. warm water (the mix comes with yeast, don't buy separately)
1/4 c. oil (I used canola)
Sauce:
1 small can tomato sauce
garlic salt to taste
oregano to taste
Mix mix and yeast and water. Add oil. Spray a cookie sheet or pizza pan with olive oil cooking spray. Roll out crust. Spray crust with olive oil spray. Top with sauce, cheese and other toppings to taste. Bake at 350 degrees 13-17 minutes, or until done. Mine took more like 15.
HOMEMADE PIZZA CRUST AND SAUCE
Crust:
1 box hot roll mix
1 pkg. yeast, dissolved in 3/4 c. warm water (the mix comes with yeast, don't buy separately)
1/4 c. oil (I used canola)
Sauce:
1 small can tomato sauce
garlic salt to taste
oregano to taste
Mix mix and yeast and water. Add oil. Spray a cookie sheet or pizza pan with olive oil cooking spray. Roll out crust. Spray crust with olive oil spray. Top with sauce, cheese and other toppings to taste. Bake at 350 degrees 13-17 minutes, or until done. Mine took more like 15.
Paula's Milky Way Ice Cream
MILKY WAY ICE CREAM
12 regular Milky Way bars, cut in pieces
1 can condensed milk (14 oz.)
3 qts. milk
5 1/2 oz. chocolate syrup or up to 12 oz.
Mix Milky Ways and condensed milk in large bowl. Microwave at 50 percent until candy melts, stirring occasionally. Cool. Add 1 qt. milk and blend. Pour in freezer. Add chocolate syrup and add rest of milk. Makes 1 gallon.
12 regular Milky Way bars, cut in pieces
1 can condensed milk (14 oz.)
3 qts. milk
5 1/2 oz. chocolate syrup or up to 12 oz.
Mix Milky Ways and condensed milk in large bowl. Microwave at 50 percent until candy melts, stirring occasionally. Cool. Add 1 qt. milk and blend. Pour in freezer. Add chocolate syrup and add rest of milk. Makes 1 gallon.
Paula's Swiss Cookies
14 T. (7 oz.) unsalted butter
1/2 c. confectioner's sugar
1 t. vanilla extract
2 t. lemon juice
2 1/2 c. flour
Preheat oven to 450 degrees. Beat butter until light then beat in the confectioner's sugar. Add vanilla and lemon juice. Mix in the flour until the dough is smooth and stiff. You will have to do this with your hands. Drop by teaspoonfuls. Bake at 425 degrees approximately 8-10 minutes or until golden brown. Makes 2 pans.
1/2 c. confectioner's sugar
1 t. vanilla extract
2 t. lemon juice
2 1/2 c. flour
Preheat oven to 450 degrees. Beat butter until light then beat in the confectioner's sugar. Add vanilla and lemon juice. Mix in the flour until the dough is smooth and stiff. You will have to do this with your hands. Drop by teaspoonfuls. Bake at 425 degrees approximately 8-10 minutes or until golden brown. Makes 2 pans.
Paula's Marinated Vegetable Salad
1 (1 1/2 lb.) bunch broccoli
1 medium head cauliflower
2 carrots, sliced
4 fresh large mushrooms
1 4 1/2 oz. jar green olives
1 3.2 oz. can ripe olives
1 8 oz. bottle Italian dressing
Cook broccoli, cauliflower, and carrots in boiling water 3 minutes. Plunge in ice water immediately. When cool, drain and mix with remaining ingredients. Serves 12.
1 medium head cauliflower
2 carrots, sliced
4 fresh large mushrooms
1 4 1/2 oz. jar green olives
1 3.2 oz. can ripe olives
1 8 oz. bottle Italian dressing
Cook broccoli, cauliflower, and carrots in boiling water 3 minutes. Plunge in ice water immediately. When cool, drain and mix with remaining ingredients. Serves 12.
Kate's Portabella Fajitas
PORTABELLA FAJITAS
1 pkg. sliced portabella
2 T. extra virgin olive oil
1 green pepper, sliced
1 medium onion, sliced
salt and pepper to taste
Saute above ingredients until soft, about 5-6 minutes. Serve wrapped in soft flour or corn tortillas with chopped tomatoes, shredded cheddar cheese, shredded lettuce, sour cream and salsa.
1 pkg. sliced portabella
2 T. extra virgin olive oil
1 green pepper, sliced
1 medium onion, sliced
salt and pepper to taste
Saute above ingredients until soft, about 5-6 minutes. Serve wrapped in soft flour or corn tortillas with chopped tomatoes, shredded cheddar cheese, shredded lettuce, sour cream and salsa.
Kate's Portabella Crimini Stir Fry
PORTABELLA CRIMINI STIR FRY
1 1/2 lbs. Portabella (double amount if desired)
1 t. fresh ground ginger
2 green peppers
2 T. soy sauce
2 medium onions
1/4-1/2 t. garlic powder
3 stalks celery
1/2 c. chicken stock
2 t. cornstarch mixed with 2 t. water
8 oz. crimini mushrooms, sliced, uncooked
2 oz. cooking oil
Roast Portabella 15 min. at 375 degrees. Let cool. Slice mushrooms in 1/4" strips. Slice onions from stem to bottom into strips (the length of the onion and 1/4" wide). Cut celery on 45 degree angle. Cut pepper top to bottom in 1/2" strips. Slice Crimini into 1/16" slices. Saute onions, green peppers, celery, ginger and garlic in oil until tender. Add chicken stock and soy sauce. Simmer 1 minute. Thicken with cornstarch mixture. Simmer 2-5 minutes. Add both kinds of mushrooms. Simmer 5 minutes. Serve over rice or linguine. Serves 3-4.
1 1/2 lbs. Portabella (double amount if desired)
1 t. fresh ground ginger
2 green peppers
2 T. soy sauce
2 medium onions
1/4-1/2 t. garlic powder
3 stalks celery
1/2 c. chicken stock
2 t. cornstarch mixed with 2 t. water
8 oz. crimini mushrooms, sliced, uncooked
2 oz. cooking oil
Roast Portabella 15 min. at 375 degrees. Let cool. Slice mushrooms in 1/4" strips. Slice onions from stem to bottom into strips (the length of the onion and 1/4" wide). Cut celery on 45 degree angle. Cut pepper top to bottom in 1/2" strips. Slice Crimini into 1/16" slices. Saute onions, green peppers, celery, ginger and garlic in oil until tender. Add chicken stock and soy sauce. Simmer 1 minute. Thicken with cornstarch mixture. Simmer 2-5 minutes. Add both kinds of mushrooms. Simmer 5 minutes. Serve over rice or linguine. Serves 3-4.
Kate's Portabella Stuffed with Shrimp Imperial
PORTABELLA STUFFED WITH SHRIMP IMPERIAL
1 lb. cooked shrimp (100-200 small size or larger shrimp cut into small pieces)
1/2 c. mayonnaise
4 large Portabella mushrooms
3 eggs
1/2 finely diced green pepper (about 1/4 c.)
1 pimento diced finely (or 1/2 sweet red pepper)
1 tsp. mustard (less can be used)
salt and pepper to taste
Juice of 1/4 lemon
2 slices fresh bread, diced and crust removed
4 slices of your favorite cheese
In a mixing bowl, whip eggs and lemon juice. Add mayonnaise, mustard, salt and pepper. While continuing to whip (whip well), fold in pepper, pimento, shrimp and bread. Remove stem from Portabella and roast stem side down 15 min. at 375 degrees or saute in frying pan 10 min. Place mushrooms on baking sheet, stem side up. Fill with shrimp mixture. Place piece of cheese on top and bake 15 minutes at 375 degrees.
1 lb. cooked shrimp (100-200 small size or larger shrimp cut into small pieces)
1/2 c. mayonnaise
4 large Portabella mushrooms
3 eggs
1/2 finely diced green pepper (about 1/4 c.)
1 pimento diced finely (or 1/2 sweet red pepper)
1 tsp. mustard (less can be used)
salt and pepper to taste
Juice of 1/4 lemon
2 slices fresh bread, diced and crust removed
4 slices of your favorite cheese
In a mixing bowl, whip eggs and lemon juice. Add mayonnaise, mustard, salt and pepper. While continuing to whip (whip well), fold in pepper, pimento, shrimp and bread. Remove stem from Portabella and roast stem side down 15 min. at 375 degrees or saute in frying pan 10 min. Place mushrooms on baking sheet, stem side up. Fill with shrimp mixture. Place piece of cheese on top and bake 15 minutes at 375 degrees.
Nancy's Forgotten Cookies
2 egg whites
2/3 c. sugar
1 pinch salt
1 tsp. vanilla
1 c. chopped nuts
1 6 oz. pkg. chocolate chips
Preheat oven to 350 degrees. Beat egg whites until stiff. Add sugar gradually. Add salt and vanilla. Fold in chopped nuts and chocolate chips. Stir with a wooden spoon to coat. Drop by teaspoonfuls onto cookie sheet covered with foil. Place cookies in oven. Turn off heat. Leave cookies in oven 8 hours (or overnight) and then remove. Makes 3 1/2 dozen.
2/3 c. sugar
1 pinch salt
1 tsp. vanilla
1 c. chopped nuts
1 6 oz. pkg. chocolate chips
Preheat oven to 350 degrees. Beat egg whites until stiff. Add sugar gradually. Add salt and vanilla. Fold in chopped nuts and chocolate chips. Stir with a wooden spoon to coat. Drop by teaspoonfuls onto cookie sheet covered with foil. Place cookies in oven. Turn off heat. Leave cookies in oven 8 hours (or overnight) and then remove. Makes 3 1/2 dozen.
Nancy's Chicken Spaghetti
CHICKEN SPAGHETTI
4 c. cooked chicken
2 1/2 c. broth
1/2 bell pepper
12 oz. vermicelli
1 onion
3/4 T. salt
3 stalks celery
1/2 T. pepper
2 T. parsley
1 lb. Velveeta
2 cans mushroom soup
1 small jar green olives, cut up
Chop chicken, bell pepper, onion, and celery. Add all ingredients to broth except chicken, cheese and noodles. Add cheese and simmer until melted. Add chicken and noodles. Bake at 325 degrees 45 minutes. Cover with foil. Freezes well. Serves 8-10.
4 c. cooked chicken
2 1/2 c. broth
1/2 bell pepper
12 oz. vermicelli
1 onion
3/4 T. salt
3 stalks celery
1/2 T. pepper
2 T. parsley
1 lb. Velveeta
2 cans mushroom soup
1 small jar green olives, cut up
Chop chicken, bell pepper, onion, and celery. Add all ingredients to broth except chicken, cheese and noodles. Add cheese and simmer until melted. Add chicken and noodles. Bake at 325 degrees 45 minutes. Cover with foil. Freezes well. Serves 8-10.
Nancy's Party Rye Pizza
PARTY RYE PIZZA
1 lb. sausage, browned
1 lb. Velveeta cheese
1/2 t. garlic salt
1 t. soy sauce
1 T. Worcestershire sauce
1 t. oregano
2 loves party rye bread
Brown sausage and drain. Add Velveeta and stir until melted. Add seasonings. Spread on bread (may need to keep heated to spread easily). Toast 10 minutes at 400 degrees. Watch closely. May freeze after cooking.
1 lb. sausage, browned
1 lb. Velveeta cheese
1/2 t. garlic salt
1 t. soy sauce
1 T. Worcestershire sauce
1 t. oregano
2 loves party rye bread
Brown sausage and drain. Add Velveeta and stir until melted. Add seasonings. Spread on bread (may need to keep heated to spread easily). Toast 10 minutes at 400 degrees. Watch closely. May freeze after cooking.
Nancy's Parmesan Chicken
PARMESAN CHICKEN
6 chicken breasts, skinned and deboned
1/2 c. Italian fat free salad dressing
1/2 c. bread crumbs
2 T. chopped parsley
1/3 c. Parmesan cheese
1/2 t. garlic salt
1/4 t. pepper
Combine dry ingredients. Dip chicken breasts in salad dressing, then dredge in crumbs. Spray large baking dish with cooking spray. Place chicken breasts in dish and bake uncovered at 350 degrees for 30-45 minutes or until tender.
6 chicken breasts, skinned and deboned
1/2 c. Italian fat free salad dressing
1/2 c. bread crumbs
2 T. chopped parsley
1/3 c. Parmesan cheese
1/2 t. garlic salt
1/4 t. pepper
Combine dry ingredients. Dip chicken breasts in salad dressing, then dredge in crumbs. Spray large baking dish with cooking spray. Place chicken breasts in dish and bake uncovered at 350 degrees for 30-45 minutes or until tender.
Nancy's Pasta Salad
PASTA SALAD
16 oz. angel hair pasta, cooked 6 minutes and rinsed
1 bunch green onions, chopped
1 lg. jar pimento, drained and chopped
1 lg. can black olives, drained and minced
4 1/2 T. lemon juice
4 1/2 T. Cavender's Greek seasoning
3/4 c. mayonnaise
3/4 c. olive oil
Mix all and chill 24 hours.
16 oz. angel hair pasta, cooked 6 minutes and rinsed
1 bunch green onions, chopped
1 lg. jar pimento, drained and chopped
1 lg. can black olives, drained and minced
4 1/2 T. lemon juice
4 1/2 T. Cavender's Greek seasoning
3/4 c. mayonnaise
3/4 c. olive oil
Mix all and chill 24 hours.
Nancy's Southern Crab Cakes with Cool Lime Sauce
2/3 c. mayonnaise
1 c. dry bread crumbs
1 T. lime juice
1 2 oz. jar chopped pimento, drained
1/4-1/2 t. ground red pepper
2 T. minced green onions
2 cans (6 oz. each) flaked crab meat, drained
2 T. margarine
Mix mayonnaise, lime juice, and red pepper. Add crab meat, 1/2 c. bread crumbs, pimento and green onions. Form into 8 patties about 1/2" thick. Coat in remaining bread crumbs. Cook patties in margarine in large nonstick skillet over medium heat 3 minutes per side or until browned and heated through. Serve immediately with Cool Lime Sauce. Serves 4.
Cool Lime Sauce:
1/2 c. mayonnaise
1 T. lime juice
1/4 c. sour cream
2 t. grated lime peel
Mix all and serve with crab cakes. Makes 3/4 c.
1 c. dry bread crumbs
1 T. lime juice
1 2 oz. jar chopped pimento, drained
1/4-1/2 t. ground red pepper
2 T. minced green onions
2 cans (6 oz. each) flaked crab meat, drained
2 T. margarine
Mix mayonnaise, lime juice, and red pepper. Add crab meat, 1/2 c. bread crumbs, pimento and green onions. Form into 8 patties about 1/2" thick. Coat in remaining bread crumbs. Cook patties in margarine in large nonstick skillet over medium heat 3 minutes per side or until browned and heated through. Serve immediately with Cool Lime Sauce. Serves 4.
Cool Lime Sauce:
1/2 c. mayonnaise
1 T. lime juice
1/4 c. sour cream
2 t. grated lime peel
Mix all and serve with crab cakes. Makes 3/4 c.
Nancy's Ground Beef Casserole
2 lbs. good ground beef
2 cans cream style corn (frozen corn may be used)
1 lg. onion, chopped
1 8 oz. can tomato soup
1 green pepper, chopped
1 8 oz. pkg. noodles, cooked
1 small can pimento, chopped
1 can ripe olives
1 c. grated sharp cheddar
1 can mushrooms
1 envelope taco seasoning
Brown beef, onion, and pepper. Add remaining ingredients (except cheese). Pour in one large oblong (or two smaller) casseroles. Let stand overnight for flavors to blend. Bake at 350 degrees 45 minutes. Add cheese a few minutes before removing from oven. Serves 15.
2 cans cream style corn (frozen corn may be used)
1 lg. onion, chopped
1 8 oz. can tomato soup
1 green pepper, chopped
1 8 oz. pkg. noodles, cooked
1 small can pimento, chopped
1 can ripe olives
1 c. grated sharp cheddar
1 can mushrooms
1 envelope taco seasoning
Brown beef, onion, and pepper. Add remaining ingredients (except cheese). Pour in one large oblong (or two smaller) casseroles. Let stand overnight for flavors to blend. Bake at 350 degrees 45 minutes. Add cheese a few minutes before removing from oven. Serves 15.
Paula's Popovers
1 c. sifted all-purpose flour
1/2 t. salt
2 eggs
1 c. milk
1 T. vegetable oil
Preheat oven to 425 degrees. Grease muffin tins and set aside. Combine all ingredients in a bowl and beat until smooth. Heat pan in oven and remove. Fill pans slightly less than half-full. Bake 35 minutes. Serves 4-6.
1/2 t. salt
2 eggs
1 c. milk
1 T. vegetable oil
Preheat oven to 425 degrees. Grease muffin tins and set aside. Combine all ingredients in a bowl and beat until smooth. Heat pan in oven and remove. Fill pans slightly less than half-full. Bake 35 minutes. Serves 4-6.
Paula's Strawberry Jello Salad
STRAWBERRY JELLO SALAD
1 lg. pkg. strawberry Jello
1 lg. carton frozen strawberries, thawed
2 bananas, mashed
2 c. water
1 c. chopped nuts
1 or 2 cartons sour cream
Boil water. Dissolve Jell-O. Add strawberries, bananas, and nuts. Pour half into pan. Let set. Spread sour cream over. Pour remainder of Jell-O and chill.
1 lg. pkg. strawberry Jello
1 lg. carton frozen strawberries, thawed
2 bananas, mashed
2 c. water
1 c. chopped nuts
1 or 2 cartons sour cream
Boil water. Dissolve Jell-O. Add strawberries, bananas, and nuts. Pour half into pan. Let set. Spread sour cream over. Pour remainder of Jell-O and chill.
Paula's Waterchestnut Chicken with Wild Rice
3 c. chopped cooked chicken
1 pkg. Uncle Ben's wild rice, cooked
1 can cream of celery soup
1 jar chopped pimentos
1 med. onion, chopped
1 can French-style green beans
1/4-1 c. mayonnaise
1 can sliced waterchestnuts
salt and pepper to taste
Mix ingredients in a casserole dish. Bake at 350 degrees 25-30 minutes.
1 pkg. Uncle Ben's wild rice, cooked
1 can cream of celery soup
1 jar chopped pimentos
1 med. onion, chopped
1 can French-style green beans
1/4-1 c. mayonnaise
1 can sliced waterchestnuts
salt and pepper to taste
Mix ingredients in a casserole dish. Bake at 350 degrees 25-30 minutes.
Paula's Squash Dressing
SQUASH DRESSING
2 c. cooked squash, mashed or blended
2 c. cornbread crumbs
1 bell pepper, chopped (optional)
1 onion, chopped
1 T. sugar
1/2 c. margarine, melted
1 can Campbell's Chicken with White and Wild Rice Soup
1 8-12 oz. can evaporated milk
salt and pepper to taste
Combine ingredients; stir well. In large casserole, bake at 350 degrees 30 minutes.
2 c. cooked squash, mashed or blended
2 c. cornbread crumbs
1 bell pepper, chopped (optional)
1 onion, chopped
1 T. sugar
1/2 c. margarine, melted
1 can Campbell's Chicken with White and Wild Rice Soup
1 8-12 oz. can evaporated milk
salt and pepper to taste
Combine ingredients; stir well. In large casserole, bake at 350 degrees 30 minutes.
Paula's Sugar Cookies
1 c. butter, softened
3/4 c. sugar
1/2 t. salt
2 eggs
2 t. vanilla
3 c. all-purpose flour
Mix butter and sugar until light and fluffy. Add salt, eggs and vanilla. Mix well. Add flour and stir until mixture is well-combined. Drop by teaspoons onto wax paper. Bake 15-18 minutes at 350 degrees until golden brown. Let cool 1 minute, then transfer to cooling rack. Makes about 2 pans.
3/4 c. sugar
1/2 t. salt
2 eggs
2 t. vanilla
3 c. all-purpose flour
Mix butter and sugar until light and fluffy. Add salt, eggs and vanilla. Mix well. Add flour and stir until mixture is well-combined. Drop by teaspoons onto wax paper. Bake 15-18 minutes at 350 degrees until golden brown. Let cool 1 minute, then transfer to cooling rack. Makes about 2 pans.
Paula's Strawberry Pie
STRAWBERRY PIE
Crust:
1/2 c. melted margarine
1/4 c. brown sugar
1 c. sifted flour
1/2 c. chopped pecans
Mix all and spread in pizza pan. Bake 20 minutes at 325 degrees. When cool, crumble 2/3 mixture into two 8-9" pie pans.
Filling:
2 egg whites
1 1/2 c. crushed strawberries
1 c. sugar
2 T. lemon juice
1 c. heavy cream
Place all but cream in bowl. Whip cream until soft peaks form on low speed. Fold whipped cream into strawberries. Divide filling between the two pans. Sprinkle reserved crust on top and freeze.
Crust:
1/2 c. melted margarine
1/4 c. brown sugar
1 c. sifted flour
1/2 c. chopped pecans
Mix all and spread in pizza pan. Bake 20 minutes at 325 degrees. When cool, crumble 2/3 mixture into two 8-9" pie pans.
Filling:
2 egg whites
1 1/2 c. crushed strawberries
1 c. sugar
2 T. lemon juice
1 c. heavy cream
Place all but cream in bowl. Whip cream until soft peaks form on low speed. Fold whipped cream into strawberries. Divide filling between the two pans. Sprinkle reserved crust on top and freeze.
Paula's Fruit Salad
1 c. oranges (fresh or canned mandarin)
1 c. pineapple chunks
1 c. small marshmallows
1 c. coconut
1/2 pt. sour cream
Put fruit in colander and drain. Cut oranges and pineapple into smaller chunks. Add marshmallows and coconut, then sour cream. Let stand in refrigerator a few hours or overnight.
1 c. pineapple chunks
1 c. small marshmallows
1 c. coconut
1/2 pt. sour cream
Put fruit in colander and drain. Cut oranges and pineapple into smaller chunks. Add marshmallows and coconut, then sour cream. Let stand in refrigerator a few hours or overnight.
Gertrude's Holiday Roast Turkey
HOLIDAY ROAST TURKEY
Place a stuffed and trussed Progressive Farms turkey on a rack in a shallow roasting pan, breast side down. Cover legs and sides of bird with cheesecloth soaked in fat. For a turkey weighing up to 14 lbs., set the oven to 425 degrees. If larger, decrease temperature to 300 degrees. Allow 20 to 25 minutes per lb. for an 8-10 lb. bird; 15-18 min. for a larger one. Turn bird breast side up when about 3/4 done.
Place a stuffed and trussed Progressive Farms turkey on a rack in a shallow roasting pan, breast side down. Cover legs and sides of bird with cheesecloth soaked in fat. For a turkey weighing up to 14 lbs., set the oven to 425 degrees. If larger, decrease temperature to 300 degrees. Allow 20 to 25 minutes per lb. for an 8-10 lb. bird; 15-18 min. for a larger one. Turn bird breast side up when about 3/4 done.
Gertrude's Two-Toned Pumpkin Pie
TWO-TONED PUMPKIN PIE
Part 1:
1 T. unflavored gelatin
2 T. cold water
2 eggs, slightly beaten
1 c. sugar
1/4 t. salt
1 t. ground cinnamon
3/4 c. milk
1 1/2 c. canned pumpkin
Soak gelatin in water. To eggs, add remaining ingredients. Cook on low heat until thickened. Add gelatin and let cool.
Part 2:
1 t. unflavored gelatin
1 T. cold water
1 egg, slightly beaten
1 T. flour
1/2 c. sugar
1/4 t. salt
1 1/2 c. scalded milk
1 t. vanilla
1 baked pie shell
Soak gelatin in water. Combine egg, flour, sugar, salt and hot milk. Cook until thick and smooth. Stir in gelatin and vanilla. Chill. When both mixtures begin to congeal, spoon 1/2 the pumpkin mixture into pie shell. Chill quickly. Cover with custard mixture. Chill again. Top with remaining pumpkin mixture. Chill at least 2 hours.
Part 1:
1 T. unflavored gelatin
2 T. cold water
2 eggs, slightly beaten
1 c. sugar
1/4 t. salt
1 t. ground cinnamon
3/4 c. milk
1 1/2 c. canned pumpkin
Soak gelatin in water. To eggs, add remaining ingredients. Cook on low heat until thickened. Add gelatin and let cool.
Part 2:
1 t. unflavored gelatin
1 T. cold water
1 egg, slightly beaten
1 T. flour
1/2 c. sugar
1/4 t. salt
1 1/2 c. scalded milk
1 t. vanilla
1 baked pie shell
Soak gelatin in water. Combine egg, flour, sugar, salt and hot milk. Cook until thick and smooth. Stir in gelatin and vanilla. Chill. When both mixtures begin to congeal, spoon 1/2 the pumpkin mixture into pie shell. Chill quickly. Cover with custard mixture. Chill again. Top with remaining pumpkin mixture. Chill at least 2 hours.
Tommy's Herbed Shrimp and Pasta
1 lb. unpeeled, medium-sized fresh shrimp
1/2 c. chopped fresh parsley
4 oz. angel hair pasta, uncooked
1 tsp. chopped fresh dillweed or 1/2 t. dried dillweed
1/2 c. butter
1/4 t. salt
2 cloves garlic, minced
1/8 t. pepper
1 c. half and half
Peel and devein shrimp; set aside. Cook pasta according to package directions. Drain and set aside; keep warm. Melt butter in a heavy skillet over med. high heat. Add shrimp and garlic. Cook 3-5 minutes, stirring constantly; remove shrimp and set aside, reserving garlic and butter in skillet. Add half and half to skillet; bring to a boil, stirring constantly. Reduce heat to low and simmer about 15 minutes or until thickened and blended. Serve over pasta with steamed or sauteed red, green, and yellow pepper strips. Yields 2-3 servings.
1/2 c. chopped fresh parsley
4 oz. angel hair pasta, uncooked
1 tsp. chopped fresh dillweed or 1/2 t. dried dillweed
1/2 c. butter
1/4 t. salt
2 cloves garlic, minced
1/8 t. pepper
1 c. half and half
Peel and devein shrimp; set aside. Cook pasta according to package directions. Drain and set aside; keep warm. Melt butter in a heavy skillet over med. high heat. Add shrimp and garlic. Cook 3-5 minutes, stirring constantly; remove shrimp and set aside, reserving garlic and butter in skillet. Add half and half to skillet; bring to a boil, stirring constantly. Reduce heat to low and simmer about 15 minutes or until thickened and blended. Serve over pasta with steamed or sauteed red, green, and yellow pepper strips. Yields 2-3 servings.
Nancy's Low-Fat Parmesan Chicken
6 breasts, skinned and deboned
2 T. chopped parsley
1/2 c. bread crumbs
1/4 t. pepper
1/3 c. Parmesan cheese
1/4 c. Italian fat-free salad dressing
Combine dry ingredients. Dip chicken in salad dressing. Dredge in crumbs. Spray baking dish with cooking spray. Bake uncovered at 350 degrees 30-45 minutes until tender. 200 calories.
2 T. chopped parsley
1/2 c. bread crumbs
1/4 t. pepper
1/3 c. Parmesan cheese
1/4 c. Italian fat-free salad dressing
Combine dry ingredients. Dip chicken in salad dressing. Dredge in crumbs. Spray baking dish with cooking spray. Bake uncovered at 350 degrees 30-45 minutes until tender. 200 calories.
Nancy's Shrimp Burgers
1 c. Hellman's mayonnaise
1 T. lemon juice
3 T. chopped bell pepper
4 oz. Velveeta cheese, chopped
1 T. chopped onion
2 4 1/2 oz. cans or 1# fresh shrimp, chopped
1 t. prepared mustard
1 T. Worcestershire
4 hamburger buns
Open buns; dip front in melted butter. Toss other ingredients and put on 8 buttered half buns. Broil 6 inches from heat for 6 minutes until it bubbles and cheese melts. Makes 8 open-faced sandwiches.
1 T. lemon juice
3 T. chopped bell pepper
4 oz. Velveeta cheese, chopped
1 T. chopped onion
2 4 1/2 oz. cans or 1# fresh shrimp, chopped
1 t. prepared mustard
1 T. Worcestershire
4 hamburger buns
Open buns; dip front in melted butter. Toss other ingredients and put on 8 buttered half buns. Broil 6 inches from heat for 6 minutes until it bubbles and cheese melts. Makes 8 open-faced sandwiches.
Nancy's Cheese Danish
2 cans crescent rolls
1 egg, separated
2 8 oz. pkg. cream cheese
1 t. vanilla
1 c. sugar
1 c. powdered sugar
Grease a 9x13" pan with margarine. Place 1 can of rolls on bottom of pan. Beat cream cheese, egg yolk, sugar and vanilla. Spread over bottom layer. Place other can of rolls in top of cream mixture. Beat egg whites with fork and brush on top. Bake at 350 degrees for 30 minutes. While hot, mix powdered sugar and milk until thick and brush on top.
1 egg, separated
2 8 oz. pkg. cream cheese
1 t. vanilla
1 c. sugar
1 c. powdered sugar
Grease a 9x13" pan with margarine. Place 1 can of rolls on bottom of pan. Beat cream cheese, egg yolk, sugar and vanilla. Spread over bottom layer. Place other can of rolls in top of cream mixture. Beat egg whites with fork and brush on top. Bake at 350 degrees for 30 minutes. While hot, mix powdered sugar and milk until thick and brush on top.
Wild Mushroom Soup
1/2 c. olive oil
1 bunch leeks (white and a few inches of green washed and thinly sliced)
2 lbs. assorted wild, exotic mushrooms (oyster, Shiitake, Portabella, Chanterelle, or Lobster; washed and sliced)
1 1/2 lbs. Crimini mushrooms, washed and sliced
5 qts. chicken stock
4 c. canned diced tomatoes
1 c. full bodied sherry
1 T. minced garlic
1/2 c. chopped fresh basil leaves
1/2 c. chopped fresh parsley
Salt and pepper to taste
Saute leeks in olive oil until soft, add mushrooms and saute until they just begin to give off liquid. Add stock, tomatoes, sherry and garlic. Bring to boil and simmer about 30 minutes. Add parsley, basil, salt and pepper to taste. Simmer another 5 minutes. Serve with crusty peasant bread.
1 bunch leeks (white and a few inches of green washed and thinly sliced)
2 lbs. assorted wild, exotic mushrooms (oyster, Shiitake, Portabella, Chanterelle, or Lobster; washed and sliced)
1 1/2 lbs. Crimini mushrooms, washed and sliced
5 qts. chicken stock
4 c. canned diced tomatoes
1 c. full bodied sherry
1 T. minced garlic
1/2 c. chopped fresh basil leaves
1/2 c. chopped fresh parsley
Salt and pepper to taste
Saute leeks in olive oil until soft, add mushrooms and saute until they just begin to give off liquid. Add stock, tomatoes, sherry and garlic. Bring to boil and simmer about 30 minutes. Add parsley, basil, salt and pepper to taste. Simmer another 5 minutes. Serve with crusty peasant bread.
Kate's Cream of Crimini and Shrimp Soup
1/2 lb. shrimp pieces, cooked
2 small cans tomato soup
1/2 lb. sliced Crimini
2-4 oz. medium cream or milk
1 T. butter
fresh parsley
Saute shrimp in butter until barely cooked. Heat soup and cream to simmer. Add shrimp and any juice from saute. Add Crimini. Simmer 5-10 minutes. Serve garnished with fresh parsley. Serves 3.
2 small cans tomato soup
1/2 lb. sliced Crimini
2-4 oz. medium cream or milk
1 T. butter
fresh parsley
Saute shrimp in butter until barely cooked. Heat soup and cream to simmer. Add shrimp and any juice from saute. Add Crimini. Simmer 5-10 minutes. Serve garnished with fresh parsley. Serves 3.
Paula's Homemade Irish Creme
1 can Eagle Brand
4 eggs, beaten well
4 oz. Irish whiskey
1 1/2 t. vanilla
1/4 t. coconut extract
1 T. Hershey's chocolate syrup.
Combine all, mix well, and chill.
4 eggs, beaten well
4 oz. Irish whiskey
1 1/2 t. vanilla
1/4 t. coconut extract
1 T. Hershey's chocolate syrup.
Combine all, mix well, and chill.
Willie's Cheese Biscuits
2 c. flour
1/4 c. shortening
2 t. baking powder
1/2 c. grated cheese
1/2 t. salt
2/3 c. milk
1/4 t. paprika
2 t. prepared mustard
Sift together the flour, baking powder, salt, and paprika. Cut in shortening. Then add the grated cheese. Place in refrigerator. When desired, remove and add milk and mustard. Mix. Pat or roll out on a floured board. Cut into small biscuits. Place on greased baking sheet and bake at 450 degrees for 12-15 minutes.
1/4 c. shortening
2 t. baking powder
1/2 c. grated cheese
1/2 t. salt
2/3 c. milk
1/4 t. paprika
2 t. prepared mustard
Sift together the flour, baking powder, salt, and paprika. Cut in shortening. Then add the grated cheese. Place in refrigerator. When desired, remove and add milk and mustard. Mix. Pat or roll out on a floured board. Cut into small biscuits. Place on greased baking sheet and bake at 450 degrees for 12-15 minutes.
Paula's Cocktail Sauce
1 c. ketchup
1 T. horseradish
1 t. Worcestershire sauce
1 t. lemon juice
1/2 t. Zatarain's Creole seasoning
Combine all and stir to blend thoroughly. Chill.
1 T. horseradish
1 t. Worcestershire sauce
1 t. lemon juice
1/2 t. Zatarain's Creole seasoning
Combine all and stir to blend thoroughly. Chill.
Gertude's Refrigerator Ice Cream
REFRIGERATOR ICE CREAM
1/2 c. Karo
1/2 c. sugar
1 1/2 c. milk
2 eggs, separated
1/2 c. whipping cream
1 t. lemon, almond, or vanilla extract
Dissolve Karo in milk. Beat egg whites and add sugar gradually to make meringue. Add meringue to milk mixture. Beat yolks and add to mixture. Whip cream until soft peaks form, to custard-like consistency. Add to mixture. Add extract. Freeze fast. Beat when half frozen.
1/2 c. Karo
1/2 c. sugar
1 1/2 c. milk
2 eggs, separated
1/2 c. whipping cream
1 t. lemon, almond, or vanilla extract
Dissolve Karo in milk. Beat egg whites and add sugar gradually to make meringue. Add meringue to milk mixture. Beat yolks and add to mixture. Whip cream until soft peaks form, to custard-like consistency. Add to mixture. Add extract. Freeze fast. Beat when half frozen.
Gertude's Fruit Salad
FRUIT SALAD
1 pkg. lemon flavored gelatin
1 c. hot water
1/2 c. creamy cottage cheese
1 c. heavy cream, whipped
1/2 c. chopped pecans
1/2 c. maraschino cherries, quartered
1 c. crushed pineapple, well-drained
Dissolve gelatin in hot water. Chill until partially set. Fold in other ingredients. Pour into 1 qt. dish. Chill until firm. Serves 8.
1 pkg. lemon flavored gelatin
1 c. hot water
1/2 c. creamy cottage cheese
1 c. heavy cream, whipped
1/2 c. chopped pecans
1/2 c. maraschino cherries, quartered
1 c. crushed pineapple, well-drained
Dissolve gelatin in hot water. Chill until partially set. Fold in other ingredients. Pour into 1 qt. dish. Chill until firm. Serves 8.
Gertrude's Cranberry Salad
2 c. sugar
1 c. water
2 1/2 T. unflavored gelatin
1/2 c. cold water
4 c. raw cranberries, ground
1 c. chopped celery
1 c. nut meats, chopped
Cook sugar and water to make a thin syrup. Add gelatin which has been soaked in 1/2 c. cold water. Stir until dissolved. Cool. Add other ingredients. Pour into mold and chill.
1 c. water
2 1/2 T. unflavored gelatin
1/2 c. cold water
4 c. raw cranberries, ground
1 c. chopped celery
1 c. nut meats, chopped
Cook sugar and water to make a thin syrup. Add gelatin which has been soaked in 1/2 c. cold water. Stir until dissolved. Cool. Add other ingredients. Pour into mold and chill.
Paula's Wheat Raisin Bran Muffins
WHEAT RAISIN BRAN MUFFINS
1 15 oz. box Raisin Bran
5 t. baking soda
3 c. granulated Splenda
1 t. salt
5 c. wheat flour
4 eggs
1 qt. buttermilk
1 c. Crisco
In a large bowl, mix cereal, Splenda, flour, soda and salt. Beat eggs well. Add eggs, oil and milk to dry ingredients. Fill greased muffin tins 2/3 full; bake 15-20 minutes. Makes 2 dozen.
1 15 oz. box Raisin Bran
5 t. baking soda
3 c. granulated Splenda
1 t. salt
5 c. wheat flour
4 eggs
1 qt. buttermilk
1 c. Crisco
In a large bowl, mix cereal, Splenda, flour, soda and salt. Beat eggs well. Add eggs, oil and milk to dry ingredients. Fill greased muffin tins 2/3 full; bake 15-20 minutes. Makes 2 dozen.
Paula's Chicken Squares
CHICKEN SQUARES
2 3 oz. pkgs. cream cheese
4 T. milk
2 T. chopped green onions
1 1/2 c. seasoned croutons, crushed (optional)
2 T. pimento, chopped
4 c. cooked chicken
6 T. melted butter
2 8 oz. cans crescent rolls
1/2 t. salt
Preheat oven to 350 degrees. Blend cream cheese and melted butter. Add chicken, seasonings, and milk. Mix. Separate rolls into 4 rectangles. Press perforations to seal them. Put mixture in middle. Bring 4 corners to top, forming a triangle. Place on ungreased baking sheet for 20-25 minutes. Chicken mixture can be made ahead of time. If you're cooking for two and just want 4 rolls, use 2 large chicken breasts and half the recipe.
2 3 oz. pkgs. cream cheese
4 T. milk
2 T. chopped green onions
1 1/2 c. seasoned croutons, crushed (optional)
2 T. pimento, chopped
4 c. cooked chicken
6 T. melted butter
2 8 oz. cans crescent rolls
1/2 t. salt
Preheat oven to 350 degrees. Blend cream cheese and melted butter. Add chicken, seasonings, and milk. Mix. Separate rolls into 4 rectangles. Press perforations to seal them. Put mixture in middle. Bring 4 corners to top, forming a triangle. Place on ungreased baking sheet for 20-25 minutes. Chicken mixture can be made ahead of time. If you're cooking for two and just want 4 rolls, use 2 large chicken breasts and half the recipe.
Paula's Butterbean Casserole
BUTTERBEAN CASSEROLE
2 pkg. frozen butterbeans
2 onions, chopped
1 small jar pimento
1 stick margarine
1 small carton sour cream
Cook beans a few minutes. Drain. Saute onion in margarine. Cool. Add pimento and sour cream. Put in casserole. Bake at 350 degrees 30 minutes until just hot.
2 pkg. frozen butterbeans
2 onions, chopped
1 small jar pimento
1 stick margarine
1 small carton sour cream
Cook beans a few minutes. Drain. Saute onion in margarine. Cool. Add pimento and sour cream. Put in casserole. Bake at 350 degrees 30 minutes until just hot.
Paula's Spiced Tea Mix
SPICED TEA MIX
2 c. Tang
3/4 c. instant tea
2 small or 1 lg. pkg. lemonade mix
1 1/4 c. sugar
1 t. cinnamon
1/2 t. cloves
1/2 t. allspice
Mix well and store in covered container.
2 c. Tang
3/4 c. instant tea
2 small or 1 lg. pkg. lemonade mix
1 1/4 c. sugar
1 t. cinnamon
1/2 t. cloves
1/2 t. allspice
Mix well and store in covered container.
Paula's Veg-All Mix
VEG-ALL MIX
2 cans Veg-All, drained
1 can sliced water chestnuts
1 small onion, chopped
3/4 c. mayonnaise
8 oz. sharp cheddar, grated
Mix all. Bake until hot.
2 cans Veg-All, drained
1 can sliced water chestnuts
1 small onion, chopped
3/4 c. mayonnaise
8 oz. sharp cheddar, grated
Mix all. Bake until hot.
Paula's Chicken Orange
This was part one of a Chinese dinner I made the other night. Good and easy. I loved the sauce and the almonds. Actually, I just loved it all.
CHICKEN ORANGE
Cut up chicken
1 c. apple jelly
1/3 c. orange juice concentrate
almond slices, toasted in oven on a cookie sheet for a few minutes
Season chicken with spices such as garlic, lemon pepper, soy sauce, Mrs. Dash, salt and pepper. Bake chicken until half done. Meanwhile, melt 1 c. apple jelly. Stir in concentrate and stir. Keep warm. Drain all juices from chicken. Pour sauce over and finish baking, 15-20 minutes. In the last two minutes of baking, top chicken with toasted almonds. Serve over rice.
CHICKEN ORANGE
Cut up chicken
1 c. apple jelly
1/3 c. orange juice concentrate
almond slices, toasted in oven on a cookie sheet for a few minutes
Season chicken with spices such as garlic, lemon pepper, soy sauce, Mrs. Dash, salt and pepper. Bake chicken until half done. Meanwhile, melt 1 c. apple jelly. Stir in concentrate and stir. Keep warm. Drain all juices from chicken. Pour sauce over and finish baking, 15-20 minutes. In the last two minutes of baking, top chicken with toasted almonds. Serve over rice.
Nancy's Chicken Tetrazzini
5# hen
1 green pepper, diced
2 cans cream of mushroom soup
1 lg. onion, diced
4 oz. slivered almonds
5 c. cooked rice (cook in broth)
6 pimento pieces, chopped
1 c. grated cheese
6 stalks celery, chopped
Cut chicken. Remove from bone and cut into pieces. Combine soup, almonds, pimento, celery, pepper, and onion. In greased casserole, layer rice, chicken, soup mixture and cheese. Repeat. Bake at 350 degrees for 30 minutes or until it bubbles and cheese melts. Serves 12.
1 green pepper, diced
2 cans cream of mushroom soup
1 lg. onion, diced
4 oz. slivered almonds
5 c. cooked rice (cook in broth)
6 pimento pieces, chopped
1 c. grated cheese
6 stalks celery, chopped
Cut chicken. Remove from bone and cut into pieces. Combine soup, almonds, pimento, celery, pepper, and onion. In greased casserole, layer rice, chicken, soup mixture and cheese. Repeat. Bake at 350 degrees for 30 minutes or until it bubbles and cheese melts. Serves 12.
Nancy's Union Church Biscuits
UNION CHURCH BISCUITS
1 c. warm water
2 c. buttermilk
2 pkg. yeast
1 t. soda
3 T. sugar
5 1/2 c. self-rising flour
3/4 c. salad oil
Mix water, yeast, and sugar. When yeast dissolves, add salad oil, buttermilk and soda and mix well. Put in a covered bowl for a few hours or overnight. Stir slightly and dip out with a spoon onto a floured board. Work with hand to form a biscuit. Bake at 450 degrees for 10-12 minutes or until golden brown. Remaining dough can be kept covered in refrigerator for a week.
1 c. warm water
2 c. buttermilk
2 pkg. yeast
1 t. soda
3 T. sugar
5 1/2 c. self-rising flour
3/4 c. salad oil
Mix water, yeast, and sugar. When yeast dissolves, add salad oil, buttermilk and soda and mix well. Put in a covered bowl for a few hours or overnight. Stir slightly and dip out with a spoon onto a floured board. Work with hand to form a biscuit. Bake at 450 degrees for 10-12 minutes or until golden brown. Remaining dough can be kept covered in refrigerator for a week.
Judy's Mexican Coffee
1/2 c. coffee
1/4 t. nutmeg
1 T. cinnamon
5 c. water
1 t. vanilla
1/4 c. brown sugar
1 c. milk
1/3 c. chocolate syrup
Place first three ingredients in coffee basket. Add water and brew. Heat last three ingredients until sugar melts. Pour in coffee. Add vanilla. Top with whipped topping.
1/4 t. nutmeg
1 T. cinnamon
5 c. water
1 t. vanilla
1/4 c. brown sugar
1 c. milk
1/3 c. chocolate syrup
Place first three ingredients in coffee basket. Add water and brew. Heat last three ingredients until sugar melts. Pour in coffee. Add vanilla. Top with whipped topping.
Judy's Baked Artichoke Dip
1 can artichoke hearts
1/2 c. light or fat free mayonnaise
1/2 c. fat-free Parmesan cheese
1/4 c. neufchatel or fat free cream cheese, softened
1 T. lemon juice
pinch garlic powder
Chop artichoke hearts in processor. Combine rest, mixing well. Add artichokes, but in 1 qt. baking dish. Bake 20 minutes at 375 degrees. Serve with chips, crackers, bread, or veggie dippers.
1/2 c. light or fat free mayonnaise
1/2 c. fat-free Parmesan cheese
1/4 c. neufchatel or fat free cream cheese, softened
1 T. lemon juice
pinch garlic powder
Chop artichoke hearts in processor. Combine rest, mixing well. Add artichokes, but in 1 qt. baking dish. Bake 20 minutes at 375 degrees. Serve with chips, crackers, bread, or veggie dippers.
Nancy's Strawberry Punch
2 pkgs. (small) Strawberry Kool-Aid
large can pineapple juice
1 can frozen orange juice (small can)
water to make one gallon
Add sugar to taste (takes a good bit).
Serve cold. One gallon makes 21 small cups.
large can pineapple juice
1 can frozen orange juice (small can)
water to make one gallon
Add sugar to taste (takes a good bit).
Serve cold. One gallon makes 21 small cups.
Nancy's Sour Cream Noodle Bake
1 8 oz. pkg. narrow noodles
1 1/2 lb. ground chuck
2 t. salt
1/2 t. pepper
1/4 t. garlic salt
1 14 oz. jar Italian sauce
1 c. chopped onions
1 c. grated cheese
1 8 oz. carton sour cream
cream style cottage cheese
Cook noodles. Cook meat and onion. Add seasoning, then sauce. Simmer 5 minutes. Combine sour cream, cottage cheese and noodles. Layer noodles and meat. Repeat. Bake 20 minutes at 350 degrees. Top with cheese and cook 10 min. longer.
1 1/2 lb. ground chuck
2 t. salt
1/2 t. pepper
1/4 t. garlic salt
1 14 oz. jar Italian sauce
1 c. chopped onions
1 c. grated cheese
1 8 oz. carton sour cream
cream style cottage cheese
Cook noodles. Cook meat and onion. Add seasoning, then sauce. Simmer 5 minutes. Combine sour cream, cottage cheese and noodles. Layer noodles and meat. Repeat. Bake 20 minutes at 350 degrees. Top with cheese and cook 10 min. longer.
Claire's Chorreadas
2 c. fresh corn kernels
2 T. butter
1/2 c. sugar
1/2 c. milk
1/4 c. flour
1/2 t. vanilla, optional
2 eggs
oil or butter
Combine all in a blender and blend until lumpy. Fry pancakes in butter or oil. Serve hot with butter, cream cheese, or sour cream. Yield 12-20, depending on the size you make your pancakes.
2 T. butter
1/2 c. sugar
1/2 c. milk
1/4 c. flour
1/2 t. vanilla, optional
2 eggs
oil or butter
Combine all in a blender and blend until lumpy. Fry pancakes in butter or oil. Serve hot with butter, cream cheese, or sour cream. Yield 12-20, depending on the size you make your pancakes.
Tommy's Red Beans and Rice
6 slices bacon
1 can kidney beans
1/2 onion, chopped
1/2 bell pepper, chopped
Worcestershire sauce
salt and pepper
1 small can (8 oz.) tomato sauce
Rice
Fry, drain and crumble bacon. Saute onion and bell pepper in bacon grease. Pour off grease. Add tomato sauce, beans and bacon, dash Worcestershire, salt and pepper. Simmer about 25 minutes. Serve over rice. Serves 4. Add cut-up smoked sausage for more meat.
1 can kidney beans
1/2 onion, chopped
1/2 bell pepper, chopped
Worcestershire sauce
salt and pepper
1 small can (8 oz.) tomato sauce
Rice
Fry, drain and crumble bacon. Saute onion and bell pepper in bacon grease. Pour off grease. Add tomato sauce, beans and bacon, dash Worcestershire, salt and pepper. Simmer about 25 minutes. Serve over rice. Serves 4. Add cut-up smoked sausage for more meat.
Trudy's Blender Hollandaise Sauce
BLENDER HOLLANDAISE SAUCE
1 stick salted butter, melted
1 T. lemon juice
dash salt
3 egg yolks
Warm blender container. Dump egg yolks into blender container. Add salt and lemon juice. Slowly add melted butter. Blend until thick. Serve on anything. Especially good on broccoli and asparagus.
1 stick salted butter, melted
1 T. lemon juice
dash salt
3 egg yolks
Warm blender container. Dump egg yolks into blender container. Add salt and lemon juice. Slowly add melted butter. Blend until thick. Serve on anything. Especially good on broccoli and asparagus.
Gus's Barbecue Sauce
BARBECUE SAUCE
1 c. vegetable oil
1 t. red pepper
1 pt. cider vinegar
1 t. Tabasco sauce
4 T. salt
garlic powder to taste
Mix all and baste over meat while grilling. Keeps well in refrigerator.
1 c. vegetable oil
1 t. red pepper
1 pt. cider vinegar
1 t. Tabasco sauce
4 T. salt
garlic powder to taste
Mix all and baste over meat while grilling. Keeps well in refrigerator.
Nancy's Crunchy Italian Chicken
CRUNCHY ITALIAN CHICKEN
2 1/2-3 lb. fryer, cut up
1 t. salt
1/2 c. all-purpose flour
1/2 t. garlic powder
1/4 t. pepper
3 T. fine, dry bread crumbs
1 egg
2 T. Parmesan cheese
2 T. water
1 1/2 t. Italian herb seasoning
Wesson oil
Wash chicken pieces and pat dry. Put flour, bread crumbs, seasonings, and cheese in a bag and mix well. Shake chicken pieces, a few at time, to coat. Dip coated chicken in egg beaten with water. Shake chicken in flour mixture again; set aside. Fill an electric fry pan or large heavy skillet with oil, no more than 1/2 its depth. Heat oil to 375 degrees. Fry chicken 11 minutes. Let stand at least 7 minutes before serving. Serves 4-6.
2 1/2-3 lb. fryer, cut up
1 t. salt
1/2 c. all-purpose flour
1/2 t. garlic powder
1/4 t. pepper
3 T. fine, dry bread crumbs
1 egg
2 T. Parmesan cheese
2 T. water
1 1/2 t. Italian herb seasoning
Wesson oil
Wash chicken pieces and pat dry. Put flour, bread crumbs, seasonings, and cheese in a bag and mix well. Shake chicken pieces, a few at time, to coat. Dip coated chicken in egg beaten with water. Shake chicken in flour mixture again; set aside. Fill an electric fry pan or large heavy skillet with oil, no more than 1/2 its depth. Heat oil to 375 degrees. Fry chicken 11 minutes. Let stand at least 7 minutes before serving. Serves 4-6.
Judy's Easy Yeast Rolls
1 pkg. yeast
1 1/4 c. warm water
3 T. sugar
lump shortening (egg-size)
1 t. salt
2 3/4 c. flour
Mix yeast, sugar, salt and shortening. Add warm water and mix and allow to set five minutes. Stir in flour gradually until creamy dough forms. Let rise one hour. Roll, cut and allow to rise one hour. Bake at 400 degrees until done.
1 1/4 c. warm water
3 T. sugar
lump shortening (egg-size)
1 t. salt
2 3/4 c. flour
Mix yeast, sugar, salt and shortening. Add warm water and mix and allow to set five minutes. Stir in flour gradually until creamy dough forms. Let rise one hour. Roll, cut and allow to rise one hour. Bake at 400 degrees until done.
Paula's Black Bean Soup
BLACK BEAN SOUP
2 c. black beans
1 ham hock
8 c. cold water
1/2 t. salt
3 med. onions, chopped
freshly ground black pepper
1/4 c. butter or olive oil
2/3 c. sherry (optional)
2 bay leaves
1 clove (1 tsp.) garlic, minced
2 green peppers, seeded and chopped finely
1 T. parsley
1/4 t. cumin
1 t. crushed oregano
Wash beans well and place in pot. Cover with water. Soak overnight. Cook in same water. Cover and cook on medium heat. Meanwhile, saute onions and green peppers in sherry and olive oil or butter. Add crushed oregano, bay leaves, parsley, cumin and minced garlic. Add to beans. Add ham hock, salt and black pepper and cook slowly until tender, about 3 hours. Remove ham hock and chip meat. Return meat to beans. Serve with rice, chopped green onions, cheddar cheese, and sour cream.
2 c. black beans
1 ham hock
8 c. cold water
1/2 t. salt
3 med. onions, chopped
freshly ground black pepper
1/4 c. butter or olive oil
2/3 c. sherry (optional)
2 bay leaves
1 clove (1 tsp.) garlic, minced
2 green peppers, seeded and chopped finely
1 T. parsley
1/4 t. cumin
1 t. crushed oregano
Wash beans well and place in pot. Cover with water. Soak overnight. Cook in same water. Cover and cook on medium heat. Meanwhile, saute onions and green peppers in sherry and olive oil or butter. Add crushed oregano, bay leaves, parsley, cumin and minced garlic. Add to beans. Add ham hock, salt and black pepper and cook slowly until tender, about 3 hours. Remove ham hock and chip meat. Return meat to beans. Serve with rice, chopped green onions, cheddar cheese, and sour cream.
Sunday, October 28, 2012
Nancy's Tortoni
1 small box vanilla wafers, crushed
1 t. almond extract
1 c. chopped nuts
1/2 gal. vanilla ice cream
1/2 stick butter
12 oz. jar apricot preserves
Mix crushed wafers and nuts. Melt butter and add almond extract. Mix this with wafers until greasy. Spread 3/4 of wafer mixture in a 9z13" pan and press down. Put 1/2 gallon softened ice cream on remaining crumbs. Seal well with foil and freeze.
1 t. almond extract
1 c. chopped nuts
1/2 gal. vanilla ice cream
1/2 stick butter
12 oz. jar apricot preserves
Mix crushed wafers and nuts. Melt butter and add almond extract. Mix this with wafers until greasy. Spread 3/4 of wafer mixture in a 9z13" pan and press down. Put 1/2 gallon softened ice cream on remaining crumbs. Seal well with foil and freeze.
Nancy's Cranberry Punch
CRANBERRY PUNCH
32 oz. cranberry juice
2 small cans frozen lemonade, thawed
4 c. cold water
1 qt. ginger ale
Combine all. Makes 28 1/2 c. servings.
32 oz. cranberry juice
2 small cans frozen lemonade, thawed
4 c. cold water
1 qt. ginger ale
Combine all. Makes 28 1/2 c. servings.
Judy's Low-Fat Vegetable Alfredo Sauce
LOW-FAT VEGETABLE ALFREDO SAUCE
1 1/2 c. low-fat cottage cheese
1/2 c. frozen English peas
3 T. low-fat milk
1/8 t. each salt and pepper
1/2 c. chopped red sweet pepper
8 oz. fettucini or linguine, cooked and drained
1 clove garlic, minced
2 T. grated Parmesan cheese
1 T. margarine
1 T. snipped fresh basil
In a blender container combine cottage cheese and milk; blend until smooth. In a 2 qt. saucepan, cook sweet pepper and garlic in hot margarine until tender. Reduce heat. Add milk mixture, peas, salt, and pepper. Cook and stir until heated through. Do not boil. Toss with hot pasta. Sprinkle with Parmesan and basil. Makes 4 main-dish servings.
1 1/2 c. low-fat cottage cheese
1/2 c. frozen English peas
3 T. low-fat milk
1/8 t. each salt and pepper
1/2 c. chopped red sweet pepper
8 oz. fettucini or linguine, cooked and drained
1 clove garlic, minced
2 T. grated Parmesan cheese
1 T. margarine
1 T. snipped fresh basil
In a blender container combine cottage cheese and milk; blend until smooth. In a 2 qt. saucepan, cook sweet pepper and garlic in hot margarine until tender. Reduce heat. Add milk mixture, peas, salt, and pepper. Cook and stir until heated through. Do not boil. Toss with hot pasta. Sprinkle with Parmesan and basil. Makes 4 main-dish servings.
Nancy's Chicken Salad Supreme
CHICKEN SALAD SUPREME
1 chicken, 2 1/2 to 3 lbs.
1 c. diced celery
1 c. seedles white grapes
1 1/2 c. mayonnaise
1 5 oz. can water chestnuts
2 t. curry powder, or to taste
1 c. slivered almonds
1 T. soy sauce
1 T. lemon juice
Cook chicken, remove from bone and cut into bite-sized pieces. Mix chicken, grapes, chestnuts, celery, and almonds. Mix mayonnaise, curry powder, lemon juice and soy sauce; add to chicken and mix well. Chill. Serves 12-15. Variations: Substitute 3 or 4 cups cooked, chopped turkey. Add 1 10 oz. can pineapple chunks, drained, to either turkey or chicken, if desired.
1 chicken, 2 1/2 to 3 lbs.
1 c. diced celery
1 c. seedles white grapes
1 1/2 c. mayonnaise
1 5 oz. can water chestnuts
2 t. curry powder, or to taste
1 c. slivered almonds
1 T. soy sauce
1 T. lemon juice
Cook chicken, remove from bone and cut into bite-sized pieces. Mix chicken, grapes, chestnuts, celery, and almonds. Mix mayonnaise, curry powder, lemon juice and soy sauce; add to chicken and mix well. Chill. Serves 12-15. Variations: Substitute 3 or 4 cups cooked, chopped turkey. Add 1 10 oz. can pineapple chunks, drained, to either turkey or chicken, if desired.
Judy's Bread Pudding
BREAD PUDDING
12 oz. French bread, torn
1 stick butter
4 eggs
1 c. sugar
2 c. whole milk
3/4 c. brown sugar
2 c. whipping cream
1 t. vanilla
cinnamon or nutmeg (optional)
1/2 stick melted butter
1/2 c. sour cream
2 T. orange juice
3/4 c. sugar
Melt 1 stick butter and put bread in pan with butter, making sure to soak bread well. Beat together eggs, 1 c. sugar, whole milk, brown sugar, whipping cream, vanilla, and cinnamon/nutmeg. Combine well. Pour over the bread in a 9x13" pan. Sit in a pan of water. Bake at 325 degrees 45-60 minutes. For topping, cook 1/2 stick melted butter, sour cream, orange juice, and 3/4 c. sugar. Cook until thickened. Pour over pudding.
12 oz. French bread, torn
1 stick butter
4 eggs
1 c. sugar
2 c. whole milk
3/4 c. brown sugar
2 c. whipping cream
1 t. vanilla
cinnamon or nutmeg (optional)
1/2 stick melted butter
1/2 c. sour cream
2 T. orange juice
3/4 c. sugar
Melt 1 stick butter and put bread in pan with butter, making sure to soak bread well. Beat together eggs, 1 c. sugar, whole milk, brown sugar, whipping cream, vanilla, and cinnamon/nutmeg. Combine well. Pour over the bread in a 9x13" pan. Sit in a pan of water. Bake at 325 degrees 45-60 minutes. For topping, cook 1/2 stick melted butter, sour cream, orange juice, and 3/4 c. sugar. Cook until thickened. Pour over pudding.
Nancy's Microwave Heath Bar
MICROWAVE HEATH BAR
Butter a circle on a cookie sheet. Sprinkle 1 c. finely chopped pecans on the circle.
Coat the top 2 inches of a microwave-safe bowl with butter.
To the bowl, add 1/2 c. butter, 1 c. sugar, 1 tsp. salt, and 1/4 c. water. DO NOT STIR.
Microwave on high 11 minutes or until mixture turns light brown. Never stir.
Pour mixture over circle of pecans on cookie sheet. Sprinkle 3/4 c. semi-sweet chocolate chips over mixture. Wait 1 minute. Spread chips and sprinkle with 1/4 c. chopped pecans. Put into refrigerator until firm. Break into pieces.
Butter a circle on a cookie sheet. Sprinkle 1 c. finely chopped pecans on the circle.
Coat the top 2 inches of a microwave-safe bowl with butter.
To the bowl, add 1/2 c. butter, 1 c. sugar, 1 tsp. salt, and 1/4 c. water. DO NOT STIR.
Microwave on high 11 minutes or until mixture turns light brown. Never stir.
Pour mixture over circle of pecans on cookie sheet. Sprinkle 3/4 c. semi-sweet chocolate chips over mixture. Wait 1 minute. Spread chips and sprinkle with 1/4 c. chopped pecans. Put into refrigerator until firm. Break into pieces.
Nancy's Brown Edge Lemon Cookies
3/4 c. Crisco oil
3 eggs
1 lemon cake mix
Mix and drop by teaspoonfuls onto ungreased cookie sheets. Bake at 320 degrees until edges are browned. Remove immediately and cool on paper towels.
3 eggs
1 lemon cake mix
Mix and drop by teaspoonfuls onto ungreased cookie sheets. Bake at 320 degrees until edges are browned. Remove immediately and cool on paper towels.
Paula's Coffee Parfaits
COFFEE PARFAITS
1 c. coffee
1 c. mini marshmallows
2 c. whipped topping
Combine coffee and marshmallows. Microwave 1 min. Blend. Fold in whipped topping. Spoon into serving glasses. Garnish with extra whipped topping or chocolate curls.
1 c. coffee
1 c. mini marshmallows
2 c. whipped topping
Combine coffee and marshmallows. Microwave 1 min. Blend. Fold in whipped topping. Spoon into serving glasses. Garnish with extra whipped topping or chocolate curls.
Wednesday, October 24, 2012
Paula's Chocolate Chow
CHOCOLATE CHOW
12 oz. rice cereal
12 oz. chocolate chips
1/2 stick butter
1 c. peanut butter
powdered sugar
Melt chocolate, peanut butter, and butter together. Toss with cereal. Put powdered sugar in Ziploc bag. Pour covered cereal into bag and shake to mix.
Nancy's Five Can Casserole
FIVE CAN CASSEROLE
1 can chicken
1 can cream of mushroom soup
1 can chicken with rice soup
1 can chow mein noodles
1 small can evaporated milk
Potato chips
Mix well. Put in casserole. Top all with potato chips. Bake 30-45 minutes at 350 degrees.
Paula's Red Beans and Rice
RED BEANS & RICE
1-2 lbs. smoked sausage, sliced
1 onion, sliced
1 clove garlic, chopped
2 cans red beans
1 can Ro-tel tomatoes, blended
1 c. diced ham
Rice
Saute sausage, onion and garlic until tender, 30 minutes. Pour off excess fat. Add beans, tomatoes, and ham. Simmer about 40 minutes. Serve over rice. Also can do in crockpot.
1-2 lbs. smoked sausage, sliced
1 onion, sliced
1 clove garlic, chopped
2 cans red beans
1 can Ro-tel tomatoes, blended
1 c. diced ham
Rice
Saute sausage, onion and garlic until tender, 30 minutes. Pour off excess fat. Add beans, tomatoes, and ham. Simmer about 40 minutes. Serve over rice. Also can do in crockpot.
Paula's Gingerbread Cookies
3 1/2 T. margarine or butter
1/3 c. honey
1/4 c. + 1 tsp. sugar
3/4 tsp. ground ginger
dash ground allspice
dash ground cinnamon
2 1/4 c. all-purpose flour
1/2 t. baking soda
pinch salt
1 egg
Preheat oven to 375 degrees. Combine butter, honey, sugar, ginger, allspice, and cinnamon into a small saucepan. Stir over low heat until sugar is dissolved. Allow to cool. Sift flour and baking soda into a large bowl, add salt, egg and cooled honey mixture. Knead until dough is smooth. Cover and let sit overnight at room temperature. Drop onto greased cookie sheet and bake at 375 degrees 12-15 minutes. Allow to cool 10 minutes on pan before transferring to wire rack.
1/3 c. honey
1/4 c. + 1 tsp. sugar
3/4 tsp. ground ginger
dash ground allspice
dash ground cinnamon
2 1/4 c. all-purpose flour
1/2 t. baking soda
pinch salt
1 egg
Preheat oven to 375 degrees. Combine butter, honey, sugar, ginger, allspice, and cinnamon into a small saucepan. Stir over low heat until sugar is dissolved. Allow to cool. Sift flour and baking soda into a large bowl, add salt, egg and cooled honey mixture. Knead until dough is smooth. Cover and let sit overnight at room temperature. Drop onto greased cookie sheet and bake at 375 degrees 12-15 minutes. Allow to cool 10 minutes on pan before transferring to wire rack.
Tuesday, October 23, 2012
Merle's Sour Cream Dressing
SOUR CREAM DRESSING
1 c. sour cream
2 T. lemon juice
1 T. wine vinegar
2 t. salt
1/4 t. dry mustard
1/2 t. prepared mustard
1 t. paprika
dash cayenne
2 T. horseradish
Mix all ingredients together. Serve on any green salad or on quartered lettuce.
1 c. sour cream
2 T. lemon juice
1 T. wine vinegar
2 t. salt
1/4 t. dry mustard
1/2 t. prepared mustard
1 t. paprika
dash cayenne
2 T. horseradish
Mix all ingredients together. Serve on any green salad or on quartered lettuce.
Paula's Chicken with 40 Cloves
CHICKEN WITH 40 CLOVES
8 chicken legs
8 chicken thighs
1/3 c. olive oil
1 t. salt
1 t. pepper
1/2 t. thyme
1/2 t. oregano
1/2 t. basil
40 peeled cloves of garlic
1 stalk celery, chopped
1/2 onion, chopped
3/4 c. dry white wine
Remove skin from chicken. Mix dry seasonings. Add oil. Coat chicken in mixture. Arrange in 9x13 pan. Scatter garlic over, then scatter with onion and celery. Drizzle wine evenly over all. Bake at 350 degrees 1 hour.
8 chicken legs
8 chicken thighs
1/3 c. olive oil
1 t. salt
1 t. pepper
1/2 t. thyme
1/2 t. oregano
1/2 t. basil
40 peeled cloves of garlic
1 stalk celery, chopped
1/2 onion, chopped
3/4 c. dry white wine
Remove skin from chicken. Mix dry seasonings. Add oil. Coat chicken in mixture. Arrange in 9x13 pan. Scatter garlic over, then scatter with onion and celery. Drizzle wine evenly over all. Bake at 350 degrees 1 hour.
Paula's Sausage Pinwheels
SAUSAGE PINWHEELS
1 lb. mild sausage
1 T. parsley flakes
3 oz. cream cheese
2 8 oz. cans crescent rolls
Heat oven to 375 degrees. Brown sausage and drain. Stir in parsley and cream cheese. Simmer 5 min. Open dough. Separate into 8 rectangles. Press perforations together to seal. Put 1/4 c. mixture inside rectangles. Roll up. Slice and cook. Can be frozen and then cooked.
1 lb. mild sausage
1 T. parsley flakes
3 oz. cream cheese
2 8 oz. cans crescent rolls
Heat oven to 375 degrees. Brown sausage and drain. Stir in parsley and cream cheese. Simmer 5 min. Open dough. Separate into 8 rectangles. Press perforations together to seal. Put 1/4 c. mixture inside rectangles. Roll up. Slice and cook. Can be frozen and then cooked.
Paula's Marinated Eye of the Round
MARINATED EYE OF THE ROUND
3-4 lb. eye of the round
meat tenderizer
Kitchen Bouget
garlic salt
Sprinkle meat with tenderizer and garlic salt. Rub in Kitchen Bouguet. Let marinate 6-8 hours or overnight. Stuff in loaf pan. Bring to room temperature. Heat oven to 500 degrees. Bake 6 minutes per pound exactly. Turn oven off and do not open for 2 hours.
3-4 lb. eye of the round
meat tenderizer
Kitchen Bouget
garlic salt
Sprinkle meat with tenderizer and garlic salt. Rub in Kitchen Bouguet. Let marinate 6-8 hours or overnight. Stuff in loaf pan. Bring to room temperature. Heat oven to 500 degrees. Bake 6 minutes per pound exactly. Turn oven off and do not open for 2 hours.
Paula's Cheeseburger Casserole
I made this tonight for the first time and yum! Think mac and cheese meets green bean casserole meets a cheeseburger. So delicious and very filling. A perfect one dish meal that lasts all week for busy people!
CHEESEBURGER CASSEROLE
1 pkg. elbow macaroni
1 pkg. frozen french green beans
1 lb. ground beef
1 can cream of mushroom soup
3 c. Colby cheese, grated
1 can French fried onions
Cook macaroni and green beans as packages direct. Drain. Brown beef and drain. Stir in soup, 2 c. cheese, macaroni, and beans. Pour half the mixture into a 2 qt. casserole. Sprinkle with half the can of French fried onions. Top with remaining mixture and remaining 1 c. cheese. Bake at 350 degrees 25 min. Top with remaining onions; bake 5 min. more. If freezing, make 2 casseroles and don't add onions until ready to cook.
CHEESEBURGER CASSEROLE
1 pkg. elbow macaroni
1 pkg. frozen french green beans
1 lb. ground beef
1 can cream of mushroom soup
3 c. Colby cheese, grated
1 can French fried onions
Cook macaroni and green beans as packages direct. Drain. Brown beef and drain. Stir in soup, 2 c. cheese, macaroni, and beans. Pour half the mixture into a 2 qt. casserole. Sprinkle with half the can of French fried onions. Top with remaining mixture and remaining 1 c. cheese. Bake at 350 degrees 25 min. Top with remaining onions; bake 5 min. more. If freezing, make 2 casseroles and don't add onions until ready to cook.
Paula's Poppyseed Chicken Casserole
Made this for the first time the other night for Nate's birthday. Big hit.
POPPYSEED CHICKEN CASSEROLE
6 boneless, skinless chicken breasts
2 cans cream of chicken soup
1 carton sour cream
salt and pepper
1 medium onion, chopped (optional, but I really like it)
1 stick margarine, melted
Ritz crackers, finely crushed (1 1/2 sleeves, about...more to taste)
2 tsp. (more to taste) poppyseeds
Wash chicken, pat dry, and lay in 9x13" casserole. Mix soups, sour cream, salt, and pepper. Toss onion into mixture. Pour mixture evenly over chicken. Top with crushed crackers, then sprinkle with poppyseeds. Drizzle melted margarine evenly over all. Bake at 350 degrees, uncovered, 45 minutes-1 hour, or until chicken is done.
POPPYSEED CHICKEN CASSEROLE
6 boneless, skinless chicken breasts
2 cans cream of chicken soup
1 carton sour cream
salt and pepper
1 medium onion, chopped (optional, but I really like it)
1 stick margarine, melted
Ritz crackers, finely crushed (1 1/2 sleeves, about...more to taste)
2 tsp. (more to taste) poppyseeds
Wash chicken, pat dry, and lay in 9x13" casserole. Mix soups, sour cream, salt, and pepper. Toss onion into mixture. Pour mixture evenly over chicken. Top with crushed crackers, then sprinkle with poppyseeds. Drizzle melted margarine evenly over all. Bake at 350 degrees, uncovered, 45 minutes-1 hour, or until chicken is done.
Merle's Bourbon Sweet Potatoes
Made Granny's sweet potato recipe for an English department Thanksgiving get together last night and the reviews were: "These taste like dessert!" and "Have you tried Kate's deliciousness?"
I think they were a hit!
BOURBON SWEET POTATOES
2 (29 oz.) cans sweet potatoes, drained and mashed
3/4 c. finely packed brown sugar
1/2 c. butter, melted
1/4 c. bourbon
1/2 t. vanilla
2 c. mini marshmallows
Combine first five ingredients, mix well, and spoon into a 1 1/2 qt. casserole. (I did not mash mine first. I just beat it all in a big bowl with an electric mixer til it was combined.) Refrigerate, cover, 8 hours or overnight. Bake uncovered at 350 degrees 25 minutes. Top with marshmallows and bake 7 minutes more.
I think they were a hit!
BOURBON SWEET POTATOES
2 (29 oz.) cans sweet potatoes, drained and mashed
3/4 c. finely packed brown sugar
1/2 c. butter, melted
1/4 c. bourbon
1/2 t. vanilla
2 c. mini marshmallows
Combine first five ingredients, mix well, and spoon into a 1 1/2 qt. casserole. (I did not mash mine first. I just beat it all in a big bowl with an electric mixer til it was combined.) Refrigerate, cover, 8 hours or overnight. Bake uncovered at 350 degrees 25 minutes. Top with marshmallows and bake 7 minutes more.
Willie's Date Surprises
DATE SURPRISES
1/2 c. shortening
1/2 c. sugar
2 eggs
1 T. vanilla
1 1/2 c. flour
1/2 t. soda
1/4 c. cream
pitted dates
nut meats
Cream shortening thoroughly. Add sugar gradually and beat well. Beat eggs well until light and lemon-colored. Add to mixture and beat. Add flour (which has been sifted three times with soda). Add cream, then vanilla. Drop a date stuffed with nut meat in the batter and turn til coated thoroughly with batter. Bake on greased cookies sheet at 375 degrees 10 min.
1/2 c. shortening
1/2 c. sugar
2 eggs
1 T. vanilla
1 1/2 c. flour
1/2 t. soda
1/4 c. cream
pitted dates
nut meats
Cream shortening thoroughly. Add sugar gradually and beat well. Beat eggs well until light and lemon-colored. Add to mixture and beat. Add flour (which has been sifted three times with soda). Add cream, then vanilla. Drop a date stuffed with nut meat in the batter and turn til coated thoroughly with batter. Bake on greased cookies sheet at 375 degrees 10 min.
Paula's Lazy Man's Cobbler
This is a simple little dessert that is best served warm with ice cream. I like that you can change up what kind of fruit you use, but peaches really are great.
LAZY MAN'S COBBLER
1 stick butter or margarine
1 c. self-rising flour
1 c. sugar
1 c. milk
1 lg. can fruit (not pie filling)
Melt butter in a 9x13" pan (while preheating oven). When melted, tilt pan so it covers the bottom and sides. Mix flour, sugar, and milk into a batter. Pour into pan. Dump fruit in. Spread around to get in corners. Bake at 350 degrees 45 min.-1 hour, depending on your oven.
LAZY MAN'S COBBLER
1 stick butter or margarine
1 c. self-rising flour
1 c. sugar
1 c. milk
1 lg. can fruit (not pie filling)
Melt butter in a 9x13" pan (while preheating oven). When melted, tilt pan so it covers the bottom and sides. Mix flour, sugar, and milk into a batter. Pour into pan. Dump fruit in. Spread around to get in corners. Bake at 350 degrees 45 min.-1 hour, depending on your oven.
T's Peanut Brittle
Well, actually, this recipe was attributed to a Martha Dickson. I have no idea who that is. But since T provided it to me via Rosanne, we'll give her the credit.
PEANUT BRITTLE
2 c. granulated sugar
1 c. white Karo
2 level tsp. soda
1/2 c. water
1 lb. peanuts, broken into pieces
1 T. butter
1 T. vanilla
Cook sugar, Karo, and water until brittle when dropped into cold water. Mix peanuts and cook until light brown, stirring. It may smell scorched, but be sure to cook long enough, but do not scorch. Remove from heat and add butter, vanilla, and soda. Stir until soda is mixed in well. It will foam. Then pour out onto a buttered cookie sheet or buttered aluminum foil.
PEANUT BRITTLE
2 c. granulated sugar
1 c. white Karo
2 level tsp. soda
1/2 c. water
1 lb. peanuts, broken into pieces
1 T. butter
1 T. vanilla
Cook sugar, Karo, and water until brittle when dropped into cold water. Mix peanuts and cook until light brown, stirring. It may smell scorched, but be sure to cook long enough, but do not scorch. Remove from heat and add butter, vanilla, and soda. Stir until soda is mixed in well. It will foam. Then pour out onto a buttered cookie sheet or buttered aluminum foil.
T's Pumpkin Bread
Aunt T's pumpkin bread is yummy and was also my first attempt at baking pumpkin bread. It was as easy to make as it was tasty. I have really gotten into pumpkin flavored treats lately, so it was fun to find out that I was apparently not the only one in the family who liked it. Thanks to Rosanne for emailing me some of Aunt T's recipes!
The recipe says 3 loaf pans, but it made two for me. (I filled my pans halfway.)
PUMPKIN BREAD
3 c. sugar
1 1/2 t. salt
1 tsp. cinnamon
3 1/2 c. plain flour
1 tsp. nutmeg
2 tsp. soda
4 well-beaten eggs
1 c. Wesson oil
2/3 c. water
2 c. (or one medium can) pumpkin
Crisco
Sift together sugar, salt, cinnamon, flour, nutmeg and soda. Sift well. Beat eggs, oil, and water well. Mix with dry ingredients. Add pumpkin. Grease three loaf pans with Crisco. Pour in batter evenly. Bake at 350 degrees about 1 hour or until done.
The recipe says 3 loaf pans, but it made two for me. (I filled my pans halfway.)
PUMPKIN BREAD
3 c. sugar
1 1/2 t. salt
1 tsp. cinnamon
3 1/2 c. plain flour
1 tsp. nutmeg
2 tsp. soda
4 well-beaten eggs
1 c. Wesson oil
2/3 c. water
2 c. (or one medium can) pumpkin
Crisco
Sift together sugar, salt, cinnamon, flour, nutmeg and soda. Sift well. Beat eggs, oil, and water well. Mix with dry ingredients. Add pumpkin. Grease three loaf pans with Crisco. Pour in batter evenly. Bake at 350 degrees about 1 hour or until done.
Monday, October 22, 2012
Merle's Beer Bread
These are so delicious and very easy to make for dipping in soup or just to spread some jelly on. You can switch up the kinds of beer you use to give it a different taste.
BEER BREAD
3 c. self-rising flour
2 t. sugar
1 12 oz. can or bottle beer
Mix well. Pour into a greased loaf pan or into muffin tins. Bake at 350 degrees, 15-20 minutes for muffins, or until done on bread (not sure how long to do in loaf pan...I've only ever done muffins. I'd guess an hour or so?)
Paula's French Onion Rice
This literally takes like French Onion Soup flavored rice. It's so cheesy and just...yum. Too bad it looks like brains, as the picture demonstrates. But don't let appearances deter you. Really, try it.
FRENCH ONION RICE
1 lg. white or yellow onion, chopped
3 T. olive oil
2 c. brown or white rice
4 c. chicken broth
1 c. grated Parmesan
1 c. Swiss cheese
Brown rice in olive oil. Brown onion. Stir in. Cook rice and onions in broth 20 min. (or as long as pkg. directs.) When done, stir in cheese to melt.
FRENCH ONION RICE
1 lg. white or yellow onion, chopped
3 T. olive oil
2 c. brown or white rice
4 c. chicken broth
1 c. grated Parmesan
1 c. Swiss cheese
Brown rice in olive oil. Brown onion. Stir in. Cook rice and onions in broth 20 min. (or as long as pkg. directs.) When done, stir in cheese to melt.
Merle's Kentucky Bourbon Pie
I think Granny got this recipe from Capt. Jones's family, and his father was a Kentuckian. Don't hold me to that, though. Maybe she just needed to use up some booze. I prefer the first story.
The first time I made it, a nice 75-year-old man proposed marriage to me. If I had realized then how difficult it actually would end up being for me to find a husband, I would have accepted. Hindsight's 20-20. Enjoy the pie.
KENTUCKY BOURBON PIE
1 9" unbaked pastry pie shell
2 eggs
1 c. sugar
1/4 c. melted butter
4 T. Kentucky bourbon
1/4 c. cornstarch
1 c. chopped pecans
6 oz. semisweet chocolate chips
Beat eggs. Beat in sugar. Beat in butter and bourbon. Mix well. Stir in cornstarch, then pecans and chocolate chips. Pour into pie crust. Bake at 350 degrees 45 minutes.
The first time I made it, a nice 75-year-old man proposed marriage to me. If I had realized then how difficult it actually would end up being for me to find a husband, I would have accepted. Hindsight's 20-20. Enjoy the pie.
KENTUCKY BOURBON PIE
1 9" unbaked pastry pie shell
2 eggs
1 c. sugar
1/4 c. melted butter
4 T. Kentucky bourbon
1/4 c. cornstarch
1 c. chopped pecans
6 oz. semisweet chocolate chips
Paula's Veal Picatta
This is completely fancy and so delicious. I was highly impressed with myself when I made this first time a couple of months ago. I had never cooked veal, and this was a great way to try it out!
VEAL PICATTA
1/4 lb. per person veal
1/2 c. + 1/8 c. butter
flour
garlic salt
pepper
1-2 fresh lemons
2 T. (or more) fresh lemon juice
Green onions, sliced
Fresh parsley, chopped
Take veal if thick and pound thin. Dredge in flour mixed with garlic salt and pepper. (Just eyeball the amount here depending on how many steaks you are making...you just want to season the flour.) Melt butter in a skillet. When hot, place veal in a single layer. Cook 45-60 seconds on each side. Brown well. Remove to warmed platter. Slice lemon(s) thinly. Reserve one slice for each piece of veal. Squeeze at least 2 T. juice into butter. Remove skillet from heat. Melt 1/8 c. butter in skillet (swirl in skillet to melt). Add sliced green onions to taste along with chopped fresh parsley to taste. Scrape any bits from bottom of skillet. Garnish each piece of veal with a lemon slice. Pour skillet mixture over veal. Serve with cooked pasta or wild rice.
VEAL PICATTA
1/4 lb. per person veal
1/2 c. + 1/8 c. butter
flour
garlic salt
pepper
1-2 fresh lemons
2 T. (or more) fresh lemon juice
Green onions, sliced
Fresh parsley, chopped
Take veal if thick and pound thin. Dredge in flour mixed with garlic salt and pepper. (Just eyeball the amount here depending on how many steaks you are making...you just want to season the flour.) Melt butter in a skillet. When hot, place veal in a single layer. Cook 45-60 seconds on each side. Brown well. Remove to warmed platter. Slice lemon(s) thinly. Reserve one slice for each piece of veal. Squeeze at least 2 T. juice into butter. Remove skillet from heat. Melt 1/8 c. butter in skillet (swirl in skillet to melt). Add sliced green onions to taste along with chopped fresh parsley to taste. Scrape any bits from bottom of skillet. Garnish each piece of veal with a lemon slice. Pour skillet mixture over veal. Serve with cooked pasta or wild rice.
Paula's Rice and Corn Casserole
This is a yummy, easy side dish that adds a lot of color. I served it with tilapia the other night. Very good.
RICE AND CORN CASSEROLE
1 pkg. Saffron rice
1 can Mexicorn
1 can cream of mushroom soup
Grated sharp cheddar cheese
Cook rice. Drain the corn halfway, and add to cooked rice with soup. Pour into an 8" square baking dish. Top with grated cheese to taste. (I like a lot...come on, it's cheese.) Bake at 350 degrees for 25-30 minutes.
RICE AND CORN CASSEROLE
1 pkg. Saffron rice
1 can Mexicorn
1 can cream of mushroom soup
Grated sharp cheddar cheese
Cook rice. Drain the corn halfway, and add to cooked rice with soup. Pour into an 8" square baking dish. Top with grated cheese to taste. (I like a lot...come on, it's cheese.) Bake at 350 degrees for 25-30 minutes.
Paula's Instant Hot Chocolate Mix
Seriously, much better than Swiss Miss, and Swiss Miss is pretty good. Easy, too. This like happiness in a cup. If you are having a really bad day, this makes it all better. Mom made this for me all the time when I was little.
Good to put it in Mason jars and give it as gifts at Christmas. (Do it in even 1/3 c. increments). You can double and triple and quadruple if need be. I usually just make a big fat batch of it when it starts turning cold; that way, I can just drink it whenever I feel like it!
INSTANT HOT CHOCOLATE MIX
1 8 qt. non-fat dry milk
1 2 lb. can Nestle's Quick
1 lb. box powdered sugar
1 6 oz. jar powdered coffee creamer (Use a good brand of just plain flavored)
Mix ingredients together in a large container (I have a monstrous mixing bowl that my cat can fit into...I found this out the hard way...so I just use that when I'm making my big batches). To drink: Use 1/3 c. mix to 1 c. boiling water. Don't forget marshmallows and King Leo peppermint sticks!
Good to put it in Mason jars and give it as gifts at Christmas. (Do it in even 1/3 c. increments). You can double and triple and quadruple if need be. I usually just make a big fat batch of it when it starts turning cold; that way, I can just drink it whenever I feel like it!
INSTANT HOT CHOCOLATE MIX
1 8 qt. non-fat dry milk
1 2 lb. can Nestle's Quick
1 lb. box powdered sugar
1 6 oz. jar powdered coffee creamer (Use a good brand of just plain flavored)
Mix ingredients together in a large container (I have a monstrous mixing bowl that my cat can fit into...I found this out the hard way...so I just use that when I'm making my big batches). To drink: Use 1/3 c. mix to 1 c. boiling water. Don't forget marshmallows and King Leo peppermint sticks!
Paula's Clam Primavera Pasta
This is delicious and also very healthy and filling with lots of fresh veggies. It makes enough for a small army. Best served with crusty bread and white wine!
CLAM PRIMAVERA PASTA
Olive oil
5 cloves garlic, pressed
3-4 stalks celery, chopped
2 zucchini, sliced
4 green onions, chopped
Sliced fresh mushrooms
2 tomatoes, sliced
2 T. parsley
1/4 c. white wine
Chopped clams with juice (I use 2 little cans)
Dash salt
Dash pepper
Grated Parmesan cheese
1 lb. spaghetti or linguine pasta
Saute vegetables, then add remaining ingredients. Toss with cooked pasta, then toss in as much Parmesan as you wish.
CLAM PRIMAVERA PASTA
Olive oil
5 cloves garlic, pressed
3-4 stalks celery, chopped
2 zucchini, sliced
4 green onions, chopped
Sliced fresh mushrooms
2 tomatoes, sliced
2 T. parsley
1/4 c. white wine
Chopped clams with juice (I use 2 little cans)
Dash salt
Dash pepper
Grated Parmesan cheese
1 lb. spaghetti or linguine pasta
Saute vegetables, then add remaining ingredients. Toss with cooked pasta, then toss in as much Parmesan as you wish.
Paula's Cherry Cheese Pie
This is a really easy recipe that I am fairly sure came off the back of the Eagle Brand can. I have made it so many times I have it memorized. I like that you can switch the pie fillings you use on top.
CHERRY CHEESE PIE
1 baked 9" graham cracker crust, cooled
1 8 oz. pkg. cream cheese, softened
1 can Eagle Brand milk
1/2 c. lemon juice
1 tsp. vanilla extract
Cherry pie filling (or blueberry, or strawberry, or peach)
Mix cream cheese, Eagle Brand, lemon juice, and vanilla extract well. Pour into pie crust. Top with pie filling to cover. Refrigerate at least 2 hours before serving.
CHERRY CHEESE PIE
1 baked 9" graham cracker crust, cooled
1 8 oz. pkg. cream cheese, softened
1 can Eagle Brand milk
1/2 c. lemon juice
1 tsp. vanilla extract
Cherry pie filling (or blueberry, or strawberry, or peach)
Mix cream cheese, Eagle Brand, lemon juice, and vanilla extract well. Pour into pie crust. Top with pie filling to cover. Refrigerate at least 2 hours before serving.
Paula's Blueberry Banana Cream Pie
This pie is so unique and delicious. I have a friend who came over at 11 p.m. one night just to have a piece. I am pretty famous for it in the English department as I brought it to the first symposium I was here for in 2009, and it disappeared. This recipe makes two pies.
BLUEBERRY BANANA CREAM PIE
Press whole pecans into two thawed, unbaked pastry pie shells. Bake as crust packages direct and let cool. Slice 1-2 bananas. Lay slices over pecans in crust. Mix 8 oz. cream cheese with 1/2 c. granulated sugar. Spread mixture over bananas. Top with a thin layer of Cool Whip and top that with blueberry pie filling to cover. Refrigerate all, covered, at least 4 hrs.
BLUEBERRY BANANA CREAM PIE
Press whole pecans into two thawed, unbaked pastry pie shells. Bake as crust packages direct and let cool. Slice 1-2 bananas. Lay slices over pecans in crust. Mix 8 oz. cream cheese with 1/2 c. granulated sugar. Spread mixture over bananas. Top with a thin layer of Cool Whip and top that with blueberry pie filling to cover. Refrigerate all, covered, at least 4 hrs.
(This is an absolutely terrible picture...tastes better than it looks.)
Sunday, October 21, 2012
Paula's Lemonade Pie
This Lemonade Pie is perfect for summer when you are A) too hot to heat up the kitchen with the oven and B) want to still look like an impressive chef. It keeps in the freezer for a good little while, so sometimes in summer I'll make a couple of them to keep around for a cool treat or to pull out for friends coming over. It's pretty tangy (but I like that), and I also wonder what it would taste like if I subbed different kinds of concentrates. This recipe makes two pies, FYI.
LEMONADE PIE
1 can Eagle Brand
1 can frozen lemonade concentrate
1 carton Cool Whip
Mix milk and lemonade. Fold in Cool Whip. Pour mixture into a baked graham cracker pie shell. Freeze at least 2 hours. Serve.
LEMONADE PIE
1 can Eagle Brand
1 can frozen lemonade concentrate
1 carton Cool Whip
Mix milk and lemonade. Fold in Cool Whip. Pour mixture into a baked graham cracker pie shell. Freeze at least 2 hours. Serve.
Paula's Chocolate Shortbread Cookies
I made these for the first time last December, and Lei and I snuck them into a showing of "Sherlock Holmes." They are light and not too rich, so if you want a chocolate-y treat that doesn't make you feel like death afterward, these are your friends.
CHOCOLATE SHORTBREAD COOKIES
1 c. butter at room temperature
1 c. sugar
6 T. cocoa powder
1 t. vanilla
1 1/2 c. flour
2 T. cornstarch
1/4 t. salt
2/3 c. finely chopped walnuts (optional, I left these out, but I'm sure they'd be good)
Cream butter. Add sugar and cocoa. Cream until light. Add vanilla. Sift flour, cornstarch and salt together. Stir in nuts, if using. Mix into creamed mixture. Drop by rounded teaspoons onto a greased cookie sheet. Bake at 325 degrees 20-30 min. Don't over-bake. Cool 10-15 minutes before removing to wire rack.
CHOCOLATE SHORTBREAD COOKIES
1 c. butter at room temperature
1 c. sugar
6 T. cocoa powder
1 t. vanilla
1 1/2 c. flour
2 T. cornstarch
1/4 t. salt
2/3 c. finely chopped walnuts (optional, I left these out, but I'm sure they'd be good)
Cream butter. Add sugar and cocoa. Cream until light. Add vanilla. Sift flour, cornstarch and salt together. Stir in nuts, if using. Mix into creamed mixture. Drop by rounded teaspoons onto a greased cookie sheet. Bake at 325 degrees 20-30 min. Don't over-bake. Cool 10-15 minutes before removing to wire rack.
Paula's No-Crust Coconut Pie
Oh, man! This pie is so good! And it forms its own crust, which allows lazy Kate to skip an entire step and not even feel bad about it. It ends up tasting like a custard pie, but with coconut. Mmmmmm. I feel like I'm on the Food Network if I serve with a little fresh fruit off to the side. This recipe makes two pies, mind you.
NO-CRUST COCONUT PIE
3/4 stick margarine
1 3/4 c. sugar
2 c. milk
2 cans (3 1/2 oz. each) cream of coconut
2 tsp. vanilla
4 eggs
1/2 c. flour
1/2 t. baking powder
Cream margarine and sugar well. Add eggs one at a time, beating well between additions. Add other ingredients. Pour evenly in two greased 8" pie pans. Bake 40 min. at 350 degrees until brown.
NO-CRUST COCONUT PIE
3/4 stick margarine
1 3/4 c. sugar
2 c. milk
2 cans (3 1/2 oz. each) cream of coconut
2 tsp. vanilla
4 eggs
1/2 c. flour
1/2 t. baking powder
Cream margarine and sugar well. Add eggs one at a time, beating well between additions. Add other ingredients. Pour evenly in two greased 8" pie pans. Bake 40 min. at 350 degrees until brown.
Paula's Pound Cake
I love pound cake, and this one is super easy and tasty. The first few times I made it, I was just using vegetable oil spray in the pan and not Baker's Joy. It stuck to pan and was sad. Then Leilani introduced me to the joy of Baker's Joy (re: gave me six cans). It came right out beautifully! Whew.
POUND CAKE
1 c. Crisco
2 c. sugar
2 c. cake flour
6 eggs
1 t. vanilla
Mix dry ingredients. Add in eggs one at a time, then vanilla. Mix well. Pour batter into a well-greased (Baker's Joy-ed) tube or Bundt pan. Bake at 300 degrees for 75 minutes.
POUND CAKE
1 c. Crisco
2 c. sugar
2 c. cake flour
6 eggs
1 t. vanilla
Mix dry ingredients. Add in eggs one at a time, then vanilla. Mix well. Pour batter into a well-greased (Baker's Joy-ed) tube or Bundt pan. Bake at 300 degrees for 75 minutes.
Paula's Sausage Balls
Now, I am not a snob about my cooking because I still have no idea how to make cornbread, and when I get ready to do it, I will have to have Leilani on the phone with me the entire time. And I regularly fail to leave necessary ingredients out of cookies such as baking soda and thereby end up with little sugary boulders of disappointment.
But I must say, I am not only adept at making sausage balls, I am excellent! I had some sausage balls the other day at very fancy-schmancy venue, and all I could think was, "These are horrible; I could do so much better!"
So, this recipe is pretty good. For further credibility, Nathan will eat these for a meal.
Mother used to make these for Christmas and for the Fair.
SAUSAGE BALLS
1 lb. hot sausage (Jimmy Dean. Must be Jimmy Dean.)
1 1/2 - 2 c. Bisquick (depending on how bready you like them. I like mine pretty bready.)
8 oz. (more or less) sharp cheddar cheese, grated
Mix well. Roll into balls (a little smaller than a golf ball). Bake 15 min. at 375 degrees on an ungreased cookie sheet. You can freeze them before baking. If baking from frozen, place on cookie sheet and bake 10 min. or more at 300 degrees.
But I must say, I am not only adept at making sausage balls, I am excellent! I had some sausage balls the other day at very fancy-schmancy venue, and all I could think was, "These are horrible; I could do so much better!"
So, this recipe is pretty good. For further credibility, Nathan will eat these for a meal.
Mother used to make these for Christmas and for the Fair.
SAUSAGE BALLS
1 lb. hot sausage (Jimmy Dean. Must be Jimmy Dean.)
1 1/2 - 2 c. Bisquick (depending on how bready you like them. I like mine pretty bready.)
8 oz. (more or less) sharp cheddar cheese, grated
Mix well. Roll into balls (a little smaller than a golf ball). Bake 15 min. at 375 degrees on an ungreased cookie sheet. You can freeze them before baking. If baking from frozen, place on cookie sheet and bake 10 min. or more at 300 degrees.
Paula's Spanish Rice
Spanish rice is my definition of comfort food. I ate the box kind in college all the time, so I was stoked when I discovered I had a family recipe for it. Everything is better from scratch, anyway (except mac and cheese...give me the box, please!) The first time I made it, I did it on a Friday night after a long week. I ate two bowls and felt very full and happy with life. I'm not sure that story will effect your desire to make this dish. I just felt like telling it. This meal also falls under my sacred, special, "Wow, this makes so much I could live on this for a week; score!" category.
SPANISH RICE
1 lb. hamburger meat
1 yellow onion, chopped
1 green pepper, chopped
1 1/2 c. water
1 T. butter
1 c. rice
2 T. Worcestershire
chili powder, to taste
Tabasco, to taste
Thyme, to taste
1 small can tomato sauce
Brown hamburger and onion, breaking up meat as you go. Add green pepper and cook 2-3 minutes. Add water, butter and rice. Add Worcestershire, Tabasco, thyme, chili powder and tomato sauce. (I just do a dash of each.) Bring to boil, then simmer until rice is cooked.
SPANISH RICE
1 lb. hamburger meat
1 yellow onion, chopped
1 green pepper, chopped
1 1/2 c. water
1 T. butter
1 c. rice
2 T. Worcestershire
chili powder, to taste
Tabasco, to taste
Thyme, to taste
1 small can tomato sauce
Brown hamburger and onion, breaking up meat as you go. Add green pepper and cook 2-3 minutes. Add water, butter and rice. Add Worcestershire, Tabasco, thyme, chili powder and tomato sauce. (I just do a dash of each.) Bring to boil, then simmer until rice is cooked.
Paula's Shrimp Scampi Spaghetti
This is one of the easiest and most delicious recipes I have found in the family wheelhouse. It's my boyfriend's favorite thing that I make (next to these awesome sour cream enchiladas I found on Pinterest). It takes about 15 minutes to make, from start to finish, so that's a positive as well. If you feel like eating something that tastes fancy but requires very little effort and time, here you go. This is also easily doubled for a crowd.
SHRIMP SCAMPI SPAGHETTI
8 oz. spaghetti noodles
3 T. butter or margarine
3 T. olive oil
1/2 lbs. shrimp, peeled (I buy frozen)
1 clove garlic, minced
1/3 cup grated Parmesan (Kraft from the can is not only acceptable but recommended)
1/4 c. chopped fresh dill (don't skimp here...the fresh dill is what makes the dish)
1 tsp. salt
1/2 tsp. pepper
Prep spaghetti and drain. While the pasta is cooking, heat butter and olive oil in a large skillet. Add shrimp and garlic. Cook and stir until shrimp are opaque. Combine spaghetti, shrimp mixture, Parmesan, dill, salt and pepper. Toss to mix. Serve warm in your most frou-frou bowl and refrigerate leftovers.
SHRIMP SCAMPI SPAGHETTI
8 oz. spaghetti noodles
3 T. butter or margarine
3 T. olive oil
1/2 lbs. shrimp, peeled (I buy frozen)
1 clove garlic, minced
1/3 cup grated Parmesan (Kraft from the can is not only acceptable but recommended)
1/4 c. chopped fresh dill (don't skimp here...the fresh dill is what makes the dish)
1 tsp. salt
1/2 tsp. pepper
Prep spaghetti and drain. While the pasta is cooking, heat butter and olive oil in a large skillet. Add shrimp and garlic. Cook and stir until shrimp are opaque. Combine spaghetti, shrimp mixture, Parmesan, dill, salt and pepper. Toss to mix. Serve warm in your most frou-frou bowl and refrigerate leftovers.
Paula's Taco Casserole
Since I work late on Sunday, Monday, and Tuesday nights, I often make a big casserole to subsist on for three or four days. This casserole does the trick. It's filling and very easy to make. I have eaten it for lunch and dinner for four days in a row at one point and still had some left over. I really like the golden mushroom soup; it definitely gives the dish a unique flavor.
TACO CASSEROLE
2 1/2 lbs. hamburger meat
3 onions, chopped
flour tortilla shells
1 pkg. Old El Paso taco seasoning
2-3 cans Rotel diced tomatoes with green chilies
1 can Campbell's golden mushroom soup
Velveeta cheese
1-2 cans tomato sauce
Brown hamburger meat and chopped onions. Drain. Add taco seasoning, Rotel, and tomato sauce. Simmer until it cools down. Line a greased 9x13 casserole dish with flour tortillas. Pour in meat mixture and top with another layer of tortillas. Spread soup over, then add a layer of Velveeta. Bake until cheese is entirely melted (25-30 min.)
TACO CASSEROLE
2 1/2 lbs. hamburger meat
3 onions, chopped
flour tortilla shells
1 pkg. Old El Paso taco seasoning
2-3 cans Rotel diced tomatoes with green chilies
1 can Campbell's golden mushroom soup
Velveeta cheese
1-2 cans tomato sauce
Brown hamburger meat and chopped onions. Drain. Add taco seasoning, Rotel, and tomato sauce. Simmer until it cools down. Line a greased 9x13 casserole dish with flour tortillas. Pour in meat mixture and top with another layer of tortillas. Spread soup over, then add a layer of Velveeta. Bake until cheese is entirely melted (25-30 min.)
Paula's Chicken Cacciatore
I have made this a couple of times before, and I love it mostly because it features chicken and delicious Italian marinara sauce, but also because it gives me yet another excuse to eat pasta.
However!
The last time I served it, I tried to make this (not) awesome gluten-free pasta to go with it, and what a colossal failure that turned out to be. It literally reverted to dough in the pot. Gross.
Next time, plain ole' Ronco will have to do. I'll just pay the very worthy price.
Just a warning: this recipe makes a ton. I often half it, and I will still have a lot left over.
CHICKEN CACCIATORE
3 1/2 lbs. boneless skinless chicken breasts, diced
1/4 c. flour
salt, to taste
1/4 tsp. pepper
1/4 c. olive oil
1 can small white onions
1 medium green pepper, sliced
1 4 oz. can drained mushrooms
2-3 cloves garlic, minced (or more if you like)
1 lg. can tomato puree
1/2 c. water
1/2 t. dried oregano
1/2 t. dried basil
1 T. Worcestershire
Rinse chicken pieces and pat dry. Roll in flour seasoned with salt and pepper. Brown chicken in olive oil in a large saucepan; remove. Saute' onions, green peppers, mushrooms, and garlic in same skillet. Blend in remaining ingredients. Add chicken; cover and simmer 30 minutes or until chicken is done. Stir occasionally. Serve over (real) pasta with Caesar salad (Check out Pioneer Woman's recipe for Caesar salad...yum) and garlic bread.
However!
The last time I served it, I tried to make this (not) awesome gluten-free pasta to go with it, and what a colossal failure that turned out to be. It literally reverted to dough in the pot. Gross.
Next time, plain ole' Ronco will have to do. I'll just pay the very worthy price.
Just a warning: this recipe makes a ton. I often half it, and I will still have a lot left over.
CHICKEN CACCIATORE
3 1/2 lbs. boneless skinless chicken breasts, diced
1/4 c. flour
salt, to taste
1/4 tsp. pepper
1/4 c. olive oil
1 can small white onions
1 medium green pepper, sliced
1 4 oz. can drained mushrooms
2-3 cloves garlic, minced (or more if you like)
1 lg. can tomato puree
1/2 c. water
1/2 t. dried oregano
1/2 t. dried basil
1 T. Worcestershire
Rinse chicken pieces and pat dry. Roll in flour seasoned with salt and pepper. Brown chicken in olive oil in a large saucepan; remove. Saute' onions, green peppers, mushrooms, and garlic in same skillet. Blend in remaining ingredients. Add chicken; cover and simmer 30 minutes or until chicken is done. Stir occasionally. Serve over (real) pasta with Caesar salad (Check out Pioneer Woman's recipe for Caesar salad...yum) and garlic bread.
Paula's Chocolate Mousse
I made this dessert a few weeks ago for a dinner with friends. It was pretty tasty; one of my guests said it tasted like hot chocolate (but in cold, pudding-like form).
1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/3 c. margarine, melted
1 7 oz. .jar marshmallow creme
2 1 oz. squares unsweetened chocolate, melted
1 tsp. vanilla
2 T. milk
1 c. whipping cream, whipped
Combine crumbs, sugar, and margarine. Press into bottom of an 8" square pan. Combine marshmallow creme, chocolate, and vanilla; mix until well-blended. Gradually add milk, blending until smooth. Fold in whipped cream. Pour into pan and freeze. Sprinkle with additional crumbs or garnish with chocolate curls, if desired.
1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/3 c. margarine, melted
1 7 oz. .jar marshmallow creme
2 1 oz. squares unsweetened chocolate, melted
1 tsp. vanilla
2 T. milk
1 c. whipping cream, whipped
Combine crumbs, sugar, and margarine. Press into bottom of an 8" square pan. Combine marshmallow creme, chocolate, and vanilla; mix until well-blended. Gradually add milk, blending until smooth. Fold in whipped cream. Pour into pan and freeze. Sprinkle with additional crumbs or garnish with chocolate curls, if desired.
Saturday, October 13, 2012
Kate's Caramel Stuffed Apple Cider Cookies
These are a bit of an ordeal to make but are, hands down, far and away, the most delicious cookies I have ever made. I got the recipe from Pinterest.
Caramel Stuffed Apple Cider Cookies
(recipe from The Cooking Photographer blog)
Ingredients
1 cup softened butter
1 cup granulated sugar
1/2 teaspoon salt
1 box (7.4 oz) Apple Cider Instant Original Drink mix -not sugar free- all 10 packets
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3 cups all purpose flour
1 bag Kraft Caramels (14 oz)
Directions
Preheat oven to 350° F. Line cookie sheets with parchment.
In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
Cream butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
Beat in eggs, one at a time. Add vanilla and mix well.
Gradually add flour mixture to butter/egg mixture. Mix until just combined. Refrigerate for about an hour.
When you are ready to bake, unwrap your caramels.
Scoop out cookie dough ball about the size of a walnut.
Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.
Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over-bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.)
Yield: about 4 dozen, depending on how large you make your cookies. Store in an airtight container.
Caramel Stuffed Apple Cider Cookies
(recipe from The Cooking Photographer blog)
Ingredients
1 cup softened butter
1 cup granulated sugar
1/2 teaspoon salt
1 box (7.4 oz) Apple Cider Instant Original Drink mix -not sugar free- all 10 packets
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3 cups all purpose flour
1 bag Kraft Caramels (14 oz)
Directions
Preheat oven to 350° F. Line cookie sheets with parchment.
In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
Cream butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
Beat in eggs, one at a time. Add vanilla and mix well.
Gradually add flour mixture to butter/egg mixture. Mix until just combined. Refrigerate for about an hour.
When you are ready to bake, unwrap your caramels.
Scoop out cookie dough ball about the size of a walnut.
Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.
Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over-bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.)
Yield: about 4 dozen, depending on how large you make your cookies. Store in an airtight container.
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