Recipe Exchange

[gacountry]

http://www.mtnking.com/images/recipes/recipe_exchange.jpg

Welcome to the Lounge Recipe Exchange and Fun Center.

Freshwater is so cool, she is allowing us to have an exchange of good recipes or even bad ones LOL.

They do not have to be original they can just be something YOU like to cook.

Also IF you are looking for a special recipe post your request and I will see what I can do for ya.

This can be really fun if you all want it. I am just tickled pink and a little purple too.

[gacountry]

Southern Chess Squares
http://static.flickr.com/3/6498436_7057aac68d_m.jpg Note pic is for chocolate chess squares imagine them yellow and buttery LOL
Not a calorie in 'em!

4 eggs
2 sticks (1 cup) butter
a 1-pound box brown sugar
1 cup granulated sugar
2 cups sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped pecans

Separate the egg yolks from the egg whites. Beat egg whites until stiff but
not dry. Melt the butter over low heat and set it aside. Place both sugars in
a large mixing bowl and add the melted butter to the bowl. Beat until the mixture is creamy and smooth. Add egg yolks and continue beating until
well mixed and creamy. Sift and measure the flour. Re sift twice with baking powder and salt. Add the flour mixture slowly to the creamed mixture. Add vanilla extract and fold in beaten egg whites. Add pecans and stir just enough to mix evenly. Divide batter equally between two well buttered and floured 9-inch-square pans. Spread batter evenly in pans with bottom of spoon or spatula. Bake 30 minutes at 325 degrees F. Remove from oven; cool in pan on wire rack.
Cut into 1 1/2-inch squares.
Note that the 30 minutes baking period is just right; even though they might
appear half-cooked, they will be done and chewy. The top crust will be crisp and delicious. Store in airtight containers with waxed paper between layers, in a cool place.

[One2Snoop]

I substituted the country style bread for Kings Hawaiin and it really good - rich, but good.

Creme Brulee French Toast

Makes 6 servings.


1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
an 8- to 9-inch round loaf country-style bread (Kings Hawaiin)
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier (more makes better :D )
1/4 teaspoon salt preparation

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350° F. and bring bread to room temperature.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serve hot French toast immediately.

Gourmet, July 1998

[gacountry]

I substituted the country style bread for Kings Hawaiin and it really good - rich, but good.

Creme Brulee French Toast

Makes 6 servings.


1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
an 8- to 9-inch round loaf country-style bread (Kings Hawaiin)
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier (more makes better :D )
1/4 teaspoon salt preparation

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350° F. and bring bread to room temperature.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serve hot French toast immediately.

Gourmet, July 1998

http://student.santarosa.edu/~dyounggr/forkspoon.gif
OMG that sounds wonderful I want some NOW, Please?!!

[gacountry]

http://www.qacps.k12.md.us/stm/AnimatedChickenDancing.gifMaybaby this is for you.
I have tried many recipes or thrown many together but this is great for that creamy, crusty just plain good taste. For any of our Yankee members the true Southern Chicken 'n' Dressing ain't that stuff you poke up a Turkeys butt, it is a dish all it's own. Add a large cut glass bowl of Cramberry Sauce and it just don't get no better.


Chicken N' Dressing

1 fryer, boiled, skinned, boned, and torn into pieces
2 recipes of cornbread (bake in 9x13-inch pan)
8 slices bread (not thin sandwich)
5 eggs
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
3-3/4 t. poultry seasoning
1-1/2 t. sage
3/4 t. salt
1/2 t. pepper
1-1/4 c. chopped celery
1-1/4 c. chopped onion
1-1/3 stick margarine

Crumble cornbread. Tear bread slices into small pieces and mix well with cornbread crumbs. Add the poultry seasoning, sage, salt and pepper. combine soups with a couple of cups of chicken broth and heat to blend soups. Cook celery and onion in margarine until tender. Add to dressing.

Add your soup mixture all at once to dressing. Use chicken broth for the rest of your needed liquid.

Add 5 beaten eggs to dressing. Bake at 400° F. for 40 minutes or until done. I am not wild about chicken in my dressing I usually use it in another dish BUT you can add it too the dressing (You may want to adjust the seasonings to suit your own taste.)

Gibblet Gravey

I do not like the real chicken gizzard and liver in my gravy so I use chicken that I had from the dressing

in sauce pan lightly brown 2 TBLS Butter
add plain flour and let this brown lightly
add chicken broth, salt, pepper to taste
I add the chopped chicken and 3 boiled eggs chopped to this
I did not post the exact measurements of flour both etc I just add it as I want to get that creamy gravy to go over the dressing

[Maybaby59]

http://www.qacps.k12.md.us/stm/AnimatedChickenDancing.gifMaybaby this is for you.
I have tried many recipes or thrown many together but this is great for that creamy, crusty just plain good taste. For any of our Yankee members the true Southern Chicken 'n' Dressing ain't that stuff you poke up a Turkeys butt, it is a dish all it's own. Add a large cut glass bowl of Cramberry Sauce and it just don't get no better.


Chicken N' Dressing

1 fryer, boiled, skinned, boned, and torn into pieces
2 recipes of cornbread (bake in 9x13-inch pan)
8 slices bread (not thin sandwich)
5 eggs
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
3-3/4 t. poultry seasoning
1-1/2 t. sage
3/4 t. salt
1/2 t. pepper
1-1/4 c. chopped celery
1-1/4 c. chopped onion
1-1/3 stick margarine

Crumble cornbread. Tear bread slices into small pieces and mix well with cornbread crumbs. Add the poultry seasoning, sage, salt and pepper. combine soups with a couple of cups of chicken broth and heat to blend soups. Cook celery and onion in margarine until tender. Add to dressing.

Add your soup mixture all at once to dressing. Use chicken broth for the rest of your needed liquid.

Add 5 beaten eggs to dressing. Bake at 400° F. for 40 minutes or until done. I am not wild about chicken in my dressing I usually use it in another dish BUT you can add it too the dressing (You may want to adjust the seasonings to suit your own taste.)

Gibblet Gravey

I do not like the real chicken gizzard and liver in my gravy so I use chicken that I had from the dressing

in sauce pan lightly brown 2 TBLS Butter
add plain flour and let this brown lightly
add chicken broth, salt, pepper to taste
I add the chopped chicken and 3 boiled eggs chopped to this
I did not post the exact measurements of flour both etc I just add it as I want to get that creamy gravy to go over the dressing

http://img186.imageshack.us/img186/5338/014tx9.gif

Thank you so much! I can hardly wait to try this!!

[Maybaby59]

This is one of my favorite desserts...Hope y'all enjoy it!

Banana Split Cake

2 cups graham cracker crumbs
1/3 stick butter (softened)
1/3 cup sugar
Mix and spread in a 13x9x2 pan, then set aside.

2 eggs
1 cup 10x sugar
1 2/3 stick butter (softened)
1/2 Tsp. vanilla
Beat for 15 minutes (yes, 15 minutes) and spread over crust. Then spread 5 or 6 sliced bananas over mixture. Spread one large can pineapple (drained, and I prefer tidbits) over bananas. Spread one large container Cool Whip over pineapple. Sprinkle with one cup of chopped pecans or walnuts and top with one small jar of maraschino cherries.

Chill for at least 3 hours before serving. I like to make it early morning to be served in the evening. Enjoy!!

[Maybaby59]

Banana Pudding with Meringue

1 cup sugar
3 Tbs. cornstarch
3 cups milk
3 egg yolks, beaten (save whites for meringue)
1 Tsp. vanilla

Mix sugar and cornstarch. Add milk and egg yolks. Heat over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla.

If you would like to make chocolate pudding, add 2/3 cup cocoa to mixture of sugar and cornstarch.

Layer vanilla wafers, sliced bananas and pudding.

Meringue

3 egg whites (at room temperature)
3 Tbs. sugar (double amount if you want it sweeter)
cream of tartar (1/8 tsp. for each egg white)

Beat egg whites, adding 1/8 tsp. cream of tartar, and 1 tbs. of sugar at a time. Beat until stiff enough for peaks to form.

Spread meringue over banana pudding and bake at 325 degrees for 20 to 30 minutes or until peaks are golden brown. Enjoy!!

I'm not sure where my Mama got this recipe, but it's been around since I was a little girl.

[Maybaby59]

Pecan Pie

3 eggs, beaten
3/4 cup sugar
3/4 cup Karo syrup
1 cup chopped pecans (halves can be used)
1 tsp. vanilla
2 tbs. melted butter
1 pie shell (prefer deep dish type)

Beat eggs and syrup together. Add sugar, melted butter, nuts and vanilla and stir well. Pour into pastry shell and bake at 325 degrees for one hour. Enjoy!!

I'm not sure where my Mama got this recipe, but it's been around since I was a little girl.

[minga]

Anyone not from the south familiar with an Egg Custard Pie?

It's one of the finer things in good southern eating. :D Very simple but very good.

4 eggs
1 cup sugar
3/4 cup milk
1 tbsp. cornstarch (or arrowroot)
pinch of salt
1 tsp. vanilla flavoring

Beat eggs with fork, combine salt, sugar, and cornstarch. Add to egg mixture and mix thoroughly. Add milk and vanilla flavoring. Mix again. Pour into pie crust and sprinkle fresh grated nutmeg on top if desired.

Bake at 350 degrees for 45 minutes.

This was my grandmother's recipe and was always wonderful. I prefer it without the nutmeg.

[One2Snoop]

Anyone not from the south familiar with an Egg Custard Pie?

It's one of the finer things in good southern eating. :D Very simple but very good.

4 eggs
1 cup sugar
3/4 cup milk
1 tbsp. cornstarch (or arrowroot)
pinch of salt
1 tsp. vanilla flavoring

Beat eggs with fork, combine salt, sugar, and cornstarch. Add to egg mixture and mix thoroughly. Add milk and vanilla flavoring. Mix again. Pour into pie crust and sprinkle fresh grated nutmeg on top if desired.

Bake at 350 degrees for 45 minutes.

This was my grandmother's recipe and was always wonderful. I prefer it without the nutmeg.

Ooooh I remember Egg Custard Pie and I'm not even from the south LOL - I must have some roots somewhere down there LOL.

Thanks for the recipe and the memories! :rose:

[One2Snoop]

I'm looking for a certain recipe - it was a crustless pie made at a diner I used to work at in the midwest when I was a mere 14 years old (loooong time ago LOL).

It was called "Oatmeal Pie" and consisted of a MERINGUE like crust and had nuts (walnuts) in it - and I'm not even sure if it really had oatmeal in it. It was the best pie ever but I've been unable to find a recipe for it.

Anyone here from the south or midwest ever heard of it? :shrug:

[Zoey]

Hi everyone:

I am looking for any recipe for old fashioned rice pudding. It can be easy or hard, doesn't matter. I love rice pudding and want to see if anyone has a good recipe.

TIA

~Zoey~

[gacountry]

Hi everyone:

I am looking for any recipe for old fashioned rice pudding. It can be easy or hard, doesn't matter. I love rice pudding and want to see if anyone has a good recipe.

TIA

~Zoey~

Zoey,
So many Rice Pudding Recipes so little time.
I have tried many different ones with different flavors and different rice types. Jasmine Rice is about my favorite because to me it has a sweet taste within its self.
This is one I have success with and my son says it's his favorite.

Old-Fashioned Rice Pudding

2 eggs, beaten
4 cups milk
1/2 cup white sugar
1/2 cup uncooked white rice
1 tablespoon butter
1 teaspoon vanilla extract
1/2 cup raisins (optional)
1/8 teaspoon ground nutmeg

Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart casserole dish.

Beat eggs and add milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg.

Pour into prepared pan. Bake uncovered, for 2 1/2 hours. Stir frequently during the first hour.

Serve warm, cold, or at room temperature.

[Buckeyegirl]

The Very Best Baked Potatoes

Fry up a pound of bacon, pour the grease off into a container, cover and store in the fridg, it will keep forever.

Scrub and dry desired amount of potatoes, rub potatoes with bacon grease, liberally sprinkle with salt and bake 400 degrees til skin is crispy and innards are soft when poked with a knife (about an hour).

For those of you with a problem with fat, cholesteral, etc., rub with oil or margarine, you can leave off the salt but you don't know what your missing :)

[Buckeyegirl]

One2snoop, Hubbys ex has the recipe for what your looking for, she calls it Nut Pie and used peanuts. Funny is, we just left her house from a cookout !!!

Had I been paying attention last night to this post, I could have gotten you the recipe today :(
I'll give her a call soon :)

[One2Snoop]

One2snoop, Hubbys ex has the recipe for what your looking for, she calls it Nut Pie and used peanuts. Funny is, we just left her house from a cookout !!!

Had I been paying attention last night to this post, I could have gotten you the recipe today :(
I'll give her a call soon :)

That would be great! Thanks. :beer:

[Mishell1383]

2 med to large size butternut squash
1 cup milk
2 eggs
1/2 stick butter, melted
1/2 cup sugar
1/2 cup flour, sifted
1/4 teaspoon salt
1/4 teaspoon cinnamonCook squash until its soft and tender. Usually 20-30 mins. Beat eggs and add milk, then flour, then rest of ingredients. Beat well and add the squash and beat again. Pour into a greased casserole and dish and bake uncovered at 350 degrees F for 1 hour and 15 minutes. Does not freeze well.
NOTES : Margarine and Coffee Rich or such can replace the butter and milk, respectively, to make the dish pareve.
To make ahead, bake for 1 hour. Before serving, bring to room temperature and bake the final 15 minutes.

My father and I used to make this together for Thanksgiving when I was growing up. Best thing EVER!!

[One2Snoop]

2 med to large size butternut squash
1 cup milk
2 eggs
1/2 stick butter, melted
1/2 cup sugar
1/2 cup flour, sifted
1/4 teaspoon salt
1/4 teaspoon cinnamonCook squash until its soft and tender. Usually 20-30 mins. Beat eggs and add milk, then flour, then rest of ingredients. Beat well and add the squash and beat again. Pour into a greased casserole and dish and bake uncovered at 350 degrees F for 1 hour and 15 minutes. Does not freeze well.
NOTES : Margarine and Coffee Rich or such can replace the butter and milk, respectively, to make the dish pareve.
To make ahead, bake for 1 hour. Before serving, bring to room temperature and bake the final 15 minutes.

My father and I used to make this together for Thanksgiving when I was growing up. Best thing EVER!!

Yum, sounds good Mishell. I love Butternut Squash. Just one question though - do you peel the skin off the squash after cooking it? I would assume so but thought I'd double check. :beer:

[Jayelles]

How do you make pumpkin pie?

(Note:- This is not a traditional dish here and we cannot buy tinned pumpkin.)

[Jayelles]

2 med to large size butternut squash
1 cup milk
2 eggs
1/2 stick butter, melted
1/2 cup sugar
1/2 cup flour, sifted
1/4 teaspoon salt
1/4 teaspoon cinnamonCook squash until its soft and tender. Usually 20-30 mins. Beat eggs and add milk, then flour, then rest of ingredients. Beat well and add the squash and beat again. Pour into a greased casserole and dish and bake uncovered at 350 degrees F for 1 hour and 15 minutes. Does not freeze well.
NOTES : Margarine and Coffee Rich or such can replace the butter and milk, respectively, to make the dish pareve.
To make ahead, bake for 1 hour. Before serving, bring to room temperature and bake the final 15 minutes.

My father and I used to make this together for Thanksgiving when I was growing up. Best thing EVER!!

Butternut squash is a fairly new veg over here but I just love butternut squash soup. My Hubby makes it for me quite often at the weekend as a wee treat. It gives me hiccups for some reason, but I love it just the same. I wouldn't have thought to make is as a sweet dish but I suppose it's no different from pumpkin pie.

[Jayelles]

Hi everyone:

I am looking for any recipe for old fashioned rice pudding. It can be easy or hard, doesn't matter. I love rice pudding and want to see if anyone has a good recipe.

TIA

~Zoey~

This serves 3-4.

Pint of milk (it must be full fat milk) or a mix of milk and cream up to a pint
2 oz pudding rice (round rice as opposed to the rice for savoury dishes)
1 oz sugar
knob of butter
couple of table spoons of sultanas.

Cook at 150degrees celsius for about 2 hours but stir once after about half an hour.

You can add cinnamon or nutmeg if preferred or omit the sultanas. If you omit the sultanas, it's quite nice to add a teaspoon of strawberry jam.

One of the nicest rice puddings I ever tasted was done in a pan on the hob. It didn't have skin though and the skin is everyone's favourite bit in our household.

[Jayelles]

Pecan Pie

3 eggs, beaten
3/4 cup sugar
3/4 cup Karo syrup
1 cup chopped pecans (halves can be used)
1 tsp. vanilla
2 tbs. melted butter
1 pie shell (prefer deep dish type)

Beat eggs and syrup together. Add sugar, melted butter, nuts and vanilla and stir well. Pour into pastry shell and bake at 325 degrees for one hour. Enjoy!!

I'm not sure where my Mama got this recipe, but it's been around since I was a little girl.




What is Karo syrup? I'm wondering if we have an equivalent. I love pecan pie.

[Jayelles]

I'd always shuddered at the thought of peanut butter and jelly together but I was coaxed to try it in a restaurant at Disneyworld and it was lovely. However, it wasn't a normal kind of jam like strawberry or raspberry -it was green in colour. What would that be?

[Hey Paula]

Butternut squash is a fairly new veg over here but I just love butternut squash soup. My Hubby makes it for me quite often at the weekend as a wee treat. It gives me hiccups for some reason, but I love it just the same. I wouldn't have thought to make is as a sweet dish but I suppose it's no different from pumpkin pie.

Hi Jay!

Canned pumpkin isn't really made from pumpkins. It is actually made from squash.

http://www.google.com/search?hl=en&client=firefox-a&channel=s&rls=org.mozilla%3Aen-US%3Aofficial&hs=ggj&q=canned+pumpkin+is+really+squash&btnG=Search (http://www.google.com/search?hl=en&client=firefox-a&channel=s&rls=org.mozilla%3Aen-US%3Aofficial&hs=ggj&q=canned+pumpkin+is+really+squash&btnG=Search)

[Jayelles]

Hi Jay!

Canned pumpkin isn't really made from pumpkins. It is actually made from squash.

http://www.google.com/search?hl=en&client=firefox-a&channel=s&rls=org.mozilla%3Aen-US%3Aofficial&hs=ggj&q=canned+pumpkin+is+really+squash&btnG=Search

Oh my! Inventive labelling! So how does one get fresh squash into canned squash consistency? Could you steam it? Or would it be boiled in sweetened water?

We can only get fresh squash/pumkin here. Does anyone make the pie from the fresh veg/fruit?

[Hey Paula]

Oh my! Inventive labelling! So how does one get fresh squash into canned squash consistency? Could you steam it? Or would it be boiled in sweetened water?

We can only get fresh squash/pumkin here. Does anyone make the pie from the fresh veg/fruit?

I'd say the quickest way would be to either pierce the whole squash intermittently throughout (by sticking the pointy end of a knife) or by first cutting it in half, removing the seeds, covering both cut sides with waxed paper, then microwaving the whole or cut squash until soft enough to puree.

When softened and cooled (If microwaving whole, cut the cooked squash in half and remove seeds) spoon and scrape the flesh from the squash into a bowl and use an immersion blender to puree the squash (or use a food processor).

IMO

[Maybaby59]

What is Karo syrup? I'm wondering if we have an equivalent. I love pecan pie.

Hi Jayelles!

Karo Syrup is corn syrup...Comes in light or dark colored...Mama always used the light corn syrup when making pecan pie.

Trish :seeya:

[Jayelles]

Hi Jayelles!

Karo Syrup is corn syrup...Comes in light or dark colored...Mama always used the light corn syrup when making pecan pie.

Trish :seeya:

Thank you! I wonder if that's anything like golden syrup? Is it sweet and very (big very) gooey? Like would it take ages to run off a spoon if you held it upside down?

[Jayelles]

I'd say the quickest way would be to either pierce the whole squash intermittently throughout (by sticking the pointy end of a knife) or by first cutting it in half, removing the seeds, covering both cut sides with waxed paper, then microwaving the whole or cut squash until soft enough to puree.

When softened and cooled (If microwaving whole, cut the cooked squash in half and remove seeds) spoon and scrape the flesh from the squash into a bowl and use an immersion blender to puree the squash (or use a food processor).

IMO

I'd never have thought on microwaving a squash whole. I have one right here and I'll try that. Thank you!

[Maybaby59]

Thank you! I wonder if that's anything like golden syrup? Is it sweet and very (big very) gooey? Like would it take ages to run off a spoon if you held it upside down?

Jayelles, I think that would be it!!

[Jayelles]

Jayelles, I think that would be it!!

Thank you. I'm going to have a go at the pecan pie. We can get pecans here. I have house guests arriving in a few days for a week and I've started baking for them. I made a fruit loaf this morning and I'm away to make paradise slices. Presumably pecan pie freezes ok?

[Louisadelmar]

Jayelles, I think that would be it!!
Yes. I was going to suggest Golden Syrup too. But I think Golden Syrup may be a bit thinner than Karo so you might have to experiment a bit.

[Mishell1383]

Yum, sounds good Mishell. I love Butternut Squash. Just one question though - do you peel the skin off the squash after cooking it? I would assume so but thought I'd double check. :beer:
Oh duhh that would help if I added that. LOL I peel the skin off before I cook it, cut it up it in fairly small chunks. the smaller the chunks are the faster they will get tender.

[Mishell1383]

Jayelles the only green jelly I know of is mint jelly, that I eat with lamb, it is soooooo good. And yes you can also steam squash thats how i make it tender.

[Jayelles]

Jayelles the only green jelly I know of is mint jelly, that I eat with lamb, it is soooooo good. And yes you can also steam squash thats how i make it tender.

It wasn't mint Mishell. I wondered if it might be gooseberry or something like that. What are greengages like? Can you make jelly from them?

[Louisadelmar]

Thank you. I'm going to have a go at the pecan pie. We can get pecans here. I have house guests arriving in a few days for a week and I've started baking for them. I made a fruit loaf this morning and I'm away to make paradise slices. Presumably pecan pie freezes ok?

Wiki says it's a substitute:

Golden syrup is a thick, amber-colored form of inverted sugar syrup, made in the process of refining sugar cane juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance and allegedly tastes similar to honey, and is often used as a substitute for people who cannot eat honey and those who choose not to (such as vegans). It can also be used as a substitute for corn syrup.

[Jayelles]

Wiki says it's a substitute:

Golden syrup is a thick, amber-colored form of inverted sugar syrup, made in the process of refining sugar cane juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance and allegedly tastes similar to honey, and is often used as a substitute for people who cannot eat honey and those who choose not to (such as vegans). It can also be used as a substitute for corn syrup.

Thanks for taking the trouble to look that up! I'm sure we don't have anything called corn syrup here. Our baking aisle measure about 4 shelves 6ft long. If I can get chocolate chips, I feel lucky.

[Mishell1383]

It wasn't mint Mishell. I wondered if it might be gooseberry or something like that. What are greengages like? Can you make jelly from them?
They are known for their rich, confectionery flavor that causes them to be considered one of the finest dessert plums.
They are green (obviously) well actually they can be yellow too.

GREENGAGE JELLY
2 lbs. greengages, ½ pt. water, sugar.
Halve greengages, simmer in water till soft; strain through jelly bag; put juice in pan with 1 1b. sugar per pt. liquid; stir til sugar dissolved; then boil steadily to set; pot and cover at once.

Note: they are very firm so extra water or simmering may be needed.

It could have been greengage jelly!

[Jayelles]

They are known for their rich, confectionery flavor that causes them to be considered one of the finest dessert plums.
They are green (obviously) well actually they can be yellow too.

GREENGAGE JELLY
2 lbs. greengages, ½ pt. water, sugar.
Halve greengages, simmer in water till soft; strain through jelly bag; put juice in pan with 1 1b. sugar per pt. liquid; stir til sugar dissolved; then boil steadily to set; pot and cover at once.

Note: they are very firm so extra water or simmering may be needed.

It could have been greengage jelly!

YES! That rings a bell I do think it might have been greengage jelly that I had with the peanut butter and ham salad.

[One2Snoop]

Oh my! Inventive labelling! So how does one get fresh squash into canned squash consistency? Could you steam it? Or would it be boiled in sweetened water?

We can only get fresh squash/pumkin here. Does anyone make the pie from the fresh veg/fruit?

I make mine from fresh pumpkin - I don't like the canned stuff and there is a big difference in taste IMO. I used to steam the pumpkin but it would take forever and then someone told me I should put it in the oven on a low temp until soft. It also helps to take out some of the moisture when you put it in the oven.

[Jayelles]

I make mine from fresh pumpkin - I don't like the canned stuff and there is a big difference in taste IMO. I used to steam the pumpkin but it would take forever and then someone told me I should put it in the oven on a low temp until soft. It also helps to take out some of the moisture when you put it in the oven.

How would you do that (i.e. temps and times and any piercings).

I made my paradise cake this afternoon and it was a complete disaster! I took it out the over and it looked really flat and sorry for itself. A while later my son came home and he walked into the kitchen and there was this complete silence followed by outrageous laughter (think Vincent Price) and an exclamation of "What is THAT?".

A wise woman once told me that if you have a disaster in the kitchen or with a piece of craftwork, you should hold your head high and pretend that was PRECISELY what you intended to do. So my paradise cake is now officially called Chewy Cherry Bake.

[One2Snoop]

How would you do that (i.e. temps and times and any piercings).

I made my paradise cake this afternoon and it was a complete disaster! I took it out the over and it looked really flat and sorry for itself. A while later my son came home and he walked into the kitchen and there was this complete silence followed by outrageous laughter (think Vincent Price) and an exclamation of "What is THAT?".

A wise woman once told me that if you have a disaster in the kitchen or with a piece of craftwork, you should hold your head high and pretend that was PRECISELY what you intended to do. So my paradise cake is now officially called Chewy Cherry Bake.

LOL - it still sounds good - maybe you can serve it with vanilla ice cream and a little chocolate syrup and make a sundae out of it.

I'm trying to remember the oven temp - I want to say 250 and just poke it with a fork every so often until its done (soft).

Here's a link with some instructions.

You can also bake the pumpkin by placing the pieces on a single layer in a shallow baking dish, skin side down. Cover with foil and bake for 1 to 1 1/2 hours or until fork tender. Let pumpkin cool and spoon pumpkin out of rind. Place in food processor and blend until smooth.

http://www.everydaycook.com/recipebox/tipbox/cooking/cookpumpkin.htm

Here's a link that tells you how to do it in the microwave....

http://www.pickyourownchristmastree.org/pumpkincooking.php

[Jayelles]

LOL - it still sounds good - maybe you can serve it with vanilla ice cream and a little chocolate syrup and make a sundae out of it.

I'm trying to remember the oven temp - I want to say 250 and just poke it with a fork every so often until its done (soft).

Here's a link with some instructions.

You can also bake the pumpkin by placing the pieces on a single layer in a shallow baking dish, skin side down. Cover with foil and bake for 1 to 1 1/2 hours or until fork tender. Let pumpkin cool and spoon pumpkin out of rind. Place in food processor and blend until smooth.

http://www.everydaycook.com/recipebox/tipbox/cooking/cookpumpkin.htm

Here's a link that tells you how to do it in the microwave....

http://www.pickyourownchristmastree.org/pumpkincooking.php

I've got it! Thanks for that. Brillo. I went to a pumpkin farm in Canada when I was doing research there and it was wonderful. It was such a lovely time of the year to be there actually.

[Maybaby59]

Thank you. I'm going to have a go at the pecan pie. We can get pecans here. I have house guests arriving in a few days for a week and I've started baking for them. I made a fruit loaf this morning and I'm away to make paradise slices. Presumably pecan pie freezes ok?

Jayelles, I'm not sure about freezing pecan pie...maybe another cook here can answer that. I grew up on a pecan farm and this was one of our regular desserts...never stayed around long enough for Mama to have a chance to freeze it! Hope you like it! Let us know how it turns out....:)

[One2Snoop]

Jayelles, I'm not sure about freezing pecan pie...maybe another cook here can answer that. I grew up on a pecan farm and this was one of our regular desserts...never stayed around long enough for Mama to have a chance to freeze it! Hope you like it! Let us know how it turns out....:)

I don't know why Jayelles couldn't, they sell frozen ones in the grocery stores. Whenever I've bought a frozen one it usually comes with an unbaked pie crust. Maybe Jayelles could try it once and see how it comes out then she can let us all know if it worked or not. :D

[Hey Paula]

Thank you. I'm going to have a go at the pecan pie. We can get pecans here. I have house guests arriving in a few days for a week and I've started baking for them. I made a fruit loaf this morning and I'm away to make paradise slices. Presumably pecan pie freezes ok?

You can freeze pecan pie. I would wrap it first plastic wrap, then in foil, and place it into a ziploc bag. You can probably leave it in the freezer for up to a couple of months. When you're ready to eat it, I would defrost it thoroughly, removing it from the wrappings, then place it into an oven set at around 300 degrees for about 15-20 minutes. This will crisp the crust and make it taste as though it was freshly baked.

You can also place it in your toaster oven (if you have a 6 slice capacity one). Since toaster ovens have more concentrated heat in a smaller area, they tend to cook things faster and require a lower temp setting and/or less cooking time. If using the toaster oven I would place it directly on the rack (lowest position) without using a tray, as this will crisp the crust better.

IMO

[Mishell1383]

You can freeze pecan pie. I would wrap it first in foil, then place it into a ziploc bag. You can probably leave it in the freezer for up to a couple of months. When you're ready to eat it, I would defrost it thoroughly, removing it from the wrappings, then place it into an oven set at around 300 degrees for about 15-20 minutes. This will crisp the crust and make it taste as though it was freshly baked.

You can also place it in your toaster oven (if you have a 6 slice capacity one). Since toaster ovens have more concentrated heat in a smaller area, they tend to cook things faster and require a lower temp setting and/or less cooking time. If using the toaster oven I would place it directly on the rack (lowest position) without using a tray, as this will crisp the crust more.

IMO
I don't know if I would like Pecan Pie. I'm afraid of Pecans to be honest. lol
There nuts right? I'm not big on nuts, the only nuts I like are peanuts and pistachios. But Pecan pie always looked good. Are the Pecans only on the top? or are they in the pie too? What is in the filling? If I could remove the pecans would it still be good?

[Hey Paula]

I don't know if I would like Pecan Pie. I'm afraid of Pecans to be honest. lol
There nuts right? I'm not big on nuts, the only nuts I like are peanuts and pistachios. But Pecan pie always looked good. Are the Pecans only on the top? or are they in the pie too? What is in the filling? If I could remove the pecans would it still be good?

There are no pecans in the filling, only on top of the pie. Quite honestly, I've never tried it without the pecans. The filling has a gooey consistency and, IMO, needs some sort of crunchy topping.

IMO

[Jayelles]

I don't know if I would like Pecan Pie. I'm afraid of Pecans to be honest. lol
There nuts right? I'm not big on nuts, the only nuts I like are peanuts and pistachios. But Pecan pie always looked good. Are the Pecans only on the top? or are they in the pie too? What is in the filling? If I could remove the pecans would it still be good?

Well admittedly, I am a nut lover :-) I like brazil nuts, peanuts, walnuts, cashews - you name them but I like them as a savoury rather than in desserts or chocolates. However, pecans are sweet and delicious. I think they'd be the exception.

[Jayelles]

You can freeze pecan pie. I would wrap it first plastic wrap, then in foil, and place it into a ziploc bag. You can probably leave it in the freezer for up to a couple of months. When you're ready to eat it, I would defrost it thoroughly, removing it from the wrappings, then place it into an oven set at around 300 degrees for about 15-20 minutes. This will crisp the crust and make it taste as though it was freshly baked.

You can also place it in your toaster oven (if you have a 6 slice capacity one). Since toaster ovens have more concentrated heat in a smaller area, they tend to cook things faster and require a lower temp setting and/or less cooking time. If using the toaster oven I would place it directly on the rack (lowest position) without using a tray, as this will crisp the crust better.

IMO


Excellent! We don't have such things as 6 slice capacity toasters here! I could use the grill oven. I have a 4 slice toaster. It's quite handsome and I bought it when we had a new kitchen extension done a couple of years ago. We'd had an old battered thing I'd gotten as a free gift when I bought a new washing machine 20 years ago and we were so excited about this new gleaming aluminium deluxe toaster. Alas, it turned out to be possibly the worst toaster in the world. It takes about 10 minutes to make a slice of toast! I exaggerate not. We intended taking it back to the store, but never got around to it and then it became like a joke - we'd say that if we wanted toast for breakfast, we'd put it in the night before so that it would be ready in time :-) I guess I'm used to it now, but one does have to "plan ahead" for a slice of toast in this household!

I would probably freeze the pecan pie in quarters. Then men in the house aren't sweet eaters (why is that? Why do men not like desserts? And why do they always have longer, thicker eyelashes?)

[One2Snoop]

I don't know if I would like Pecan Pie. I'm afraid of Pecans to be honest. lol
There nuts right? I'm not big on nuts, the only nuts I like are peanuts and pistachios. But Pecan pie always looked good. Are the Pecans only on the top? or are they in the pie too? What is in the filling? If I could remove the pecans would it still be good?

Hi Mishell

You might want to try "Shoofly Pie" (its amish) which is similar to Pecan pie in consistency but without the nuts. It also has a crumb topping. I've tried the chocolate version and its very good. History about the pie...

http://www.amishnews.com/amisharticles/shooflypie.htm

Shoofly Pie

Mix for crumbs: (reserving ½ cup for topping)
2/3 cup brown sugar
1 Tablespoon solid shortening
1 cup flour

Filling:
1 cup molasses (good and thick)
¾ cup boiling water
1 egg beaten
1 Teaspoon baking soda

Combine soda with boiling water, then add egg and syrup. Add crumb mixture (this will be lumpy). Pour into unbaked pie crust and cover with reserved crumbs. Bake at 375 degrees Fahrenheit for 10 minutes, then reduce heat to 350 degrees Fahrenheit and bake for an additional 35-45 minutes (until firm). When cut into, the bottom may be "wet." This is okay, and is called a "wet bottom shoo fly pie."

[Chocoholic]

I don't know if I would like Pecan Pie. I'm afraid of Pecans to be honest. lol
There nuts right? I'm not big on nuts, the only nuts I like are peanuts and pistachios. But Pecan pie always looked good. Are the Pecans only on the top? or are they in the pie too? What is in the filling? If I could remove the pecans would it still be good?

IMO yes! I cannot stand beans. I'm ok with fresh green beans but the kidney, brown, white (princess), lima beans to me should be illegal. I can't stand the smell or the taste and texture of them. Gag reflex sets in.

Where I live a chili cannot be made without beans. I rarely eat chili.

However, get me a bean-less chili and I'm all over it, like a fat kid on a smartie.

[imanewsjunkie]

My mom is from the south and always made WONDERFUL pecan pies. I don't like pecans very much alone but in a pie they are fabulous. The trick to hers was adding up more crushed pecans to the filling than most recipes call for, the layering the top with whole pecans.

Chocoholic- I'm with you on the chili thing. There is a great cookbook of chili recipes I borrowed from a friend (I can't remember the name of the book off the top of my head) that has a great no-bean recipe called "The Real McCoy." SO good!

[CSI]

My kids just love this.


INGREDIENTS:

* 1 1/2 cups soft bread crumbs, about 3 slices bread
* 1 tablespoon dried minced onion or 1/4 cup finely chopped onion
* 1 1/2 teaspoons salt
* 1/4 teaspoon pepper
* 1/4 teaspoon nutmeg
* 3/4 cup milk
* 2 pounds ground beef
* 2 tablespoons butter or margarine
* 2 tablespoons vegetable oil
* 2 tablespoons flour
* 1 can (10 1/2 ounces) condensed beef broth
* 1 cup half-and-half or light cream

PREPARATION:
Combine bread crumbs, onion, salt, pepper, nutmeg and 3/4 cup milk in a large mixing bowl. Let milk soak into crumbs for a few minutes. Gently stir in ground beef until well blended; form into balls about 1 to 1 1/2 inches in diameter.
Sponsored Links


Brown meatballs in butter and oil in a large skillet; remove with a slotted spoon to a 2 1/2-quart baking dish. Drain off all but 2 tablespoons of drippings; stir flour into drippings. Cook, stirring constantly, until bubbly. Stir in beef broth and cream. Continue cooking, stirring constantly, until sauce thickens and boils for a minute. Pour over Swedish meatballs in baking dish. Bake Swedish meatballs at 325° for 35 to 45 minutes. Swedish meatball recipe

[gacountry]

My kids just love this.


INGREDIENTS:

* 1 1/2 cups soft bread crumbs, about 3 slices bread
* 1 tablespoon dried minced onion or 1/4 cup finely chopped onion
* 1 1/2 teaspoons salt
* 1/4 teaspoon pepper
* 1/4 teaspoon nutmeg
* 3/4 cup milk
* 2 pounds ground beef
* 2 tablespoons butter or margarine
* 2 tablespoons vegetable oil
* 2 tablespoons flour
* 1 can (10 1/2 ounces) condensed beef broth
* 1 cup half-and-half or light cream

PREPARATION:
Combine bread crumbs, onion, salt, pepper, nutmeg and 3/4 cup milk in a large mixing bowl. Let milk soak into crumbs for a few minutes. Gently stir in ground beef until well blended; form into balls about 1 to 1 1/2 inches in diameter.
Sponsored Links


Brown meatballs in butter and oil in a large skillet; remove with a slotted spoon to a 2 1/2-quart baking dish. Drain off all but 2 tablespoons of drippings; stir flour into drippings. Cook, stirring constantly, until bubbly. Stir in beef broth and cream. Continue cooking, stirring constantly, until sauce thickens and boils for a minute. Pour over Swedish meatballs in baking dish. Bake Swedish meatballs at 325° for 35 to 45 minutes. Swedish meatball recipe

That sounds wonderful! Now all I have to do is get over CSI as the cook. When I see CSI I think of the show and what they cook in the lab, lol. My fave show.

Thanks again for the recipe
come on folks more please!!!!

[CaroleNichols]

Wiki says it's a substitute:

Golden syrup is a thick, amber-colored form of inverted sugar syrup, made in the process of refining sugar cane juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance and allegedly tastes similar to honey, and is often used as a substitute for people who cannot eat honey and those who choose not to (such as vegans). It can also be used as a substitute for corn syrup.

The only place I've been able to find sugar cane syrup is in Alabama, under the "Yellow Label" brand name, and I've always preferred it to maple syrup; it makes all the difference in the world to a pecan pie. I've sat here, just up from the supper table, and read till I'm hungry again:eek:
I've just found this spot, so I'll rummage around and try to find some of my mother's recipes, especially for rubarb pie (tastes like Chocolate pie, lol) and camp stew....great on cold winter nights.

[Mishell1383]

can anyone tell me how to make the BEST shepheds pie!?

And Carole who are those darling little babies!?

[CaroleNichols]

If you keep a garden or at least home grown tomatoes (always so much better than store bought), you may want to remember a trick my dad taught me. As you know you keep the tomatoes picked and they keep on producing, down heah in the south up through the first frost. If you have a lot of green tomatoes at the time of that first frost, pick them all, wrap them in newspapers, and put them in a box in a dark closet. Our first frost usually comes in November. Dad picks and wraps the green tomatoes, and takes them out as needed to ripen on the counter, and we have fresh tomatoes all the way into January!

[gacountry]

If you keep a garden or at least home grown tomatoes (always so much better than store bought), you may want to remember a trick my dad taught me. As you know you keep the tomatoes picked and they keep on producing, down heah in the south up through the first frost. If you have a lot of green tomatoes at the time of that first frost, pick them all, wrap them in newspapers, and put them in a box in a dark closet. Our first frost usually comes in November. Dad picks and wraps the green tomatoes, and takes them out as needed to ripen on the counter, and we have fresh tomatoes all the way into January!

I guess we that are from the South learned well at Scarlett O'Hara's Knee to "nevah go hungry again!"

[gacountry]

OMG I love this stuff!! With all my depression of late I think I could eat two!!

http://www.bellaserawine.com/RecipesXML/BellaSera_Images/Tiramisu_main.jpg

Tiramisu

Delicious, when paired with
Bella Sera® Delle Venezie Merlot

2 (8-ounce) containers of Marscarpone
3/4 cup powdered sugar
2 T brandy or cognac, divided
1/2 cup heavy cream, whipped
1 1/2 cups Espresso or strong coffee (flavored to taste with sugar)
1 cup (4 squares) semi-sweet ground or shaved chocolate
2 bags of Ladyfinger cookies

Beat Marscapone, powdered sugar and 1 tablespoon of brandy until light and fluffy (2 minutes).
In a separate bowl, whip heavy cream, then fold into cheese mixture.
Place Espresso in separate bowl, dip ladyfingers (one side only). Line a 9" square pan with ladyfingers (coffee side up).
Sprinkle with 1/4 cup of chocolate.
Add second layer of ladyfingers topped with 1/4 cup of chocolate, then remaining cheese mixture.
Garnish top with remaining shaved chocolate. Cover with plastic wrap and refrigerate 6-8 hours or overnight.

[CaroleNichols]

can anyone tell me how to make the BEST shepheds pie!?

And Carole who are those darling little babies!?

LOL...those darling babies are my identical mirror image twin granddaughters at 6 month....they are nine months now, so I need new pics. Mirror image is very rare, one is right handed, one is left. Ones hair's natural part is to the right, the other to the left. I told my daughter one will be an angel and one a devil...

[Mishell1383]

LOL...those darling babies are my identical mirror image twin granddaughters at 6 month....they are nine months now, so I need new pics. Mirror image is very rare, one is right handed, one is left. Ones hair's natural part is to the right, the other to the left. I told my daughter one will be an angel and one a devil...
awwwwwww! I Love it! How awesome is that! They are gorgeous.

[gacountry]

HELP I need a good recipe for Spinach Pizza for a Secret Sister
Dinner TUESDAY NIGHT~~so Please HELP! I have thought
about going to CiCi's and declaring it is my family recipe
BUT these girls KNOW me, lol, Help Please!

[agnes]

HELP I need a good recipe for Spinach Pizza for a Secret Sister
Dinner TUESDAY NIGHT~~so Please HELP! I have thought
about going to CiCi's and declaring it is my family recipe
BUT these girls KNOW me, lol, Help Please!


Yuck! You can do better than Cici's! Here's a recipe and I've got one with chicken too if you're interested.

WHITE PIZZA (SPINACH VERSION)

1 Boboli Italian bread shell
2 tbsp. olive oil
Oregano
Basil
Garlic powder
6 oz. Scarmoza cheese, shredded
6 to 8 oz. Mozzarella cheese, shredded
Parmesan cheese, grated
1 (10 oz.) frozen spinach, thawed and drained
6 oz. fresh mushroom slices and sauteed in 1 tablespoon butter
OR 1 (4 oz.) can sliced mushrooms

Heat oven to 450 degrees. (Heat pizza pan for 5 to 10 minutes if desired.) Brush Boboli crust with oil so the entire crust is covered. Sprinkle spices over crust to taste. Take thawed and drained spinach and spread it over the crust (it will be clumpy). Add mushrooms; top with shredded cheese. Sprinkle with Parmesan cheese. Place pizza on pan. Bake for 15 to 20 minutes until cheese browns and is bubbly.

[gacountry]

Yuck! You can do better than Cici's! Here's a recipe and I've got one with chicken too if you're interested.

WHITE PIZZA (SPINACH VERSION)

1 Boboli Italian bread shell
2 tbsp. olive oil
Oregano
Basil
Garlic powder
6 oz. Scarmoza cheese, shredded
6 to 8 oz. Mozzarella cheese, shredded
Parmesan cheese, grated
1 (10 oz.) frozen spinach, thawed and drained
6 oz. fresh mushroom slices and sauteed in 1 tablespoon butter
OR 1 (4 oz.) can sliced mushrooms

Heat oven to 450 degrees. (Heat pizza pan for 5 to 10 minutes if desired.) Brush Boboli crust with oil so the entire crust is covered. Sprinkle spices over crust to taste. Take thawed and drained spinach and spread it over the crust (it will be clumpy). Add mushrooms; top with shredded cheese. Sprinkle with Parmesan cheese. Place pizza on pan. Bake for 15 to 20 minutes until cheese browns and is bubbly.
Thank you so much!!!! I used a lot of your recipe but I made my Pizza dough and put my touches on it here and there, it must have been good cause I made 2 extra large stones and they scratched the stone getting those last bites!!! Ladies are the funniest eaters in the world they come in so dressed and particular and eat like horses!!!

[BeeHaven]

Here is a dessert recipe that my family enjoys.

sweet potato pone

4 cups raw sweet potatoes (grated)
1 cup syrup
1/2 cup sugar
1 cup milk
1/2 cup butter or oleo
1/2 cup chopped pecans
1 cup raisins
3 eggs, well-beaten
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon salt

To begin with, I mix everything together in a 2 or 3 gallon boiler and place on the stovetop with low heat. Stir every now and then to keep the bottom from burning. Heat until its very hot, maybe just starting to bubble around the edges.

Remove from heat and pour it into a 8" x 11 1/2" x 2" casserole dish.
Bake in the oven at 350 for 45 minutes.

Some like to add cool whip to the top after it cools

[WarmNCozy]

Does anyone have a homemade BBQ sauce recipe? I was in North Carolina last summer, and the BBQ chicken was so good because of the sauce. I was too shy to ask the hostess for the recipe. It was sweeter than the bottled sauces.

[BeeHaven]

Does anyone have a homemade BBQ sauce recipe? I was in North Carolina last summer, and the BBQ chicken was so good because of the sauce. I was too shy to ask the hostess for the recipe. It was sweeter than the bottled sauces.

2 cups ketchup
1/4 cup molasses
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon grated ginger
2 teaspoons sesame oil
2 teaspoons soy sauce
2 teaspoons chopped garlic
1 teaspoon chili powder

[WarmNCozy]

Sounds great! Can't wait to make it.

[Chocoholic]

can anyone tell me how to make the BEST shepheds pie!?

And Carole who are those darling little babies!?

I've seen shepherd's pie made several ways, in individual portion sizes made up with pastry and cooked in it's own little pot or in a lasagna type dish covered with mashed potatoes.

I'm not very good at following recipes, I get ideas and go from there, figure out what needs to be added or adjusted and pray for the best. I don't usually poison too many people.

Shepherd's pie is leftovers. Popular is corn, well cooked beef, lamb or chicken, peas, carrots, onions and whatever else may be lurking in the fridge that needs to come out and be introduced to a new life.

This recipe from James Barber, The Urban Peasant, I love the guy, he writes stories with his excellent easy to follow recipes. He believes in using what you have in the kitchen instead of having to go out and buy the ingredients you may only use once.

Try this shepherd's pie as a simple test of generosity as a spice. It's cheap and simple. It was once made of leftover lamb, the Sunday roast ground up, but it's extremely good with ground beef, provided you don't buy the fattiest and cheapest you can find. Buy a bit less but buy a bit better. And be generous with everything else except salt.

Boil and mash half a dozen medium sized potatoes (or three big ones, halved). Mash them with a generous amount of pepper and about 4 ounces of butter, Set aside. Slice and chop 3 medium onions, then fry them transparent in a little oil and stir in 1 1/2 pounds of good ground beef. Stir it about a lot until it separates. Grate a big carrot into the pan, and add 1 1/2 teaspoons of rosemary, 1 teaspoon salt and 2 teaspoons Worchestershire sauce. Stir it a lot more.

Put the meat and onions in a casserole or baking dish. Pat it down. Put the potatoes on top, and pat them down with a fork, which will make a nice pattern on top. Mount it up to the middle. Dot the top with butter, or brish it with an egg yolk. Bake in a 400F oven until the top is browned, and eat it immediately with peas. Don't hide the big generous smile on your face.

[Chocoholic]

Da basiks:

6 cups of flour, unbleached or all-purpose
2 tsp salt
3 tbsp sugar
1 pkt quick rising yeast
3 tbsp vegetable oil
2 cups hot water

Bread can be picky, depending on humidity, temperature and elevation, so if you've never baked bread before, count on a mishap or two. I've baked a lot of bread and still get the odd "good" and "bad" loaf.

The very easiest recipe is as follows from the Tassajara Bread book.

Mix all water, sugar and yeast and let it become active (bubbles will form from the yeast).

In a bowl use only HALF of the flour you intend to use and add the water/yeast/sugar mixture, beat by hand 100 times or mix for 3 minutes in a blender.

Leave the sponge to raise to twice the size in a draft-free environment, my fav spot is my oven (the light on for just a tad of heat) with a damp towel over top of the sponge. Usually 45 min to an hour.

Remove sponge from hidey place and add the oil, salt and stir, then start kneading and adding the rest (or most of the) flour until it becomes a firm elastic dough, which when you poke it comes back up. It should be a tad shiny as well.

Let it rest for 5 minutes, then cut it into 2 loaves and place in either oiled or well used baking pans in oven to rise for another usually 30 minutes.

Personally I like to like to cut the loaves down the middle as the bread tends to get an air pocket on the top. By cutting and slightly dusting with flour this can be prevented.

When ready for baking, turn oven to 400 for the first 5 minutes, then turn it down to 325 for another 25 - 30 minutes keep an eye on the color.

Starting to bake bread is only a beginning. Become creative by adding seeds, whole grains, herbs, cheeses, veggies, olives spices etc. You'll come to love it.

Bread needs love. It needs TLC and it needs time. If anybody comes calling, tell them you're busy baking bread. Have a cup of your favorite beverage, read a book and keep an eye on that cheeky sponge.

Repeat as often as necessary. Then let everybody in the neighborhood smell what you've just accomplished.

[WarmNCozy]

2 cups ketchup
1/4 cup molasses
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon grated ginger
2 teaspoons sesame oil
2 teaspoons soy sauce
2 teaspoons chopped garlic
1 teaspoon chili powder

And everyone loved it!

I'm going to do chicken and ribs with this sauce again for the weekend of Labor Day! I't super!

Thanks a lot!

[DigitalDreamKat]

Here's one of my favourite and quick recipes.

The first time I made it, my then kindergartner couldn't get enough of it. It's a variation of the traditional chicken with mustard sauce.

One chicken breast per person (unless they are big ones, in which case, use less), cut into strips
Flour for coating chicken
Dry herbs (I use a premixed Italian Herb selection), salt and pepper
Seeded mustard
Small amount of chicken stock
Buttermilk
Small amount of olive oil (or cooking oil, but I prefer to use the olive oil)

Put the flour, herbs, salt and pepper into a zip lock bag, close and shake up. Once mixed, open the bag and place in your chicken strips, you may have to do this in batches, close the bag and coat the chicken (this is the easiest way I have found of coating anything with flour – less mess than dredging the pieces through the flour). Do not throw out the flour; you are going to use this in your sauce.

Heat the oil in a pan and then cook your chicken pieces until golden brown on both sides. Put the pieces on a plate and keep them warm in an oven on a low heat.

Without cleaning your frying pan, put in your chicken stock to heat (amount of stock depends on how much sauce you want). Once heated, place two to three tablespoons of seeded mustard in the stock and stir through. Once the mustard is stirred through, pour in the buttermilk (again, the amount is up to you – I have found that buttermilk really brings out the flavour of the mustard). When the sauce has been thoroughly mixed and heated, put in small amounts of the herbed flour mix to thicken (to your liking).

Remove chicken from the oven, put onto plates, pour over sauce and serve with rice, couscous or egg noodles.

[WarmNCozy]

I've seen shepherd's pie made several ways, in individual portion sizes made up with pastry and cooked in it's own little pot or in a lasagna type dish covered with mashed potatoes.

I'm not very good at following recipes, I get ideas and go from there, figure out what needs to be added or adjusted and pray for the best. I don't usually poison too many people.

Shepherd's pie is leftovers. Popular is corn, well cooked beef, lamb or chicken, peas, carrots, onions and whatever else may be lurking in the fridge that needs to come out and be introduced to a new life.

This recipe from James Barber, The Urban Peasant, I love the guy, he writes stories with his excellent easy to follow recipes. He believes in using what you have in the kitchen instead of having to go out and buy the ingredients you may only use once.

Try this shepherd's pie as a simple test of generosity as a spice. It's cheap and simple. It was once made of leftover lamb, the Sunday roast ground up, but it's extremely good with ground beef, provided you don't buy the fattiest and cheapest you can find. Buy a bit less but buy a bit better. And be generous with everything else except salt.

Boil and mash half a dozen medium sized potatoes (or three big ones, halved). Mash them with a generous amount of pepper and about 4 ounces of butter, Set aside. Slice and chop 3 medium onions, then fry them transparent in a little oil and stir in 1 1/2 pounds of good ground beef. Stir it about a lot until it separates. Grate a big carrot into the pan, and add 1 1/2 teaspoons of rosemary, 1 teaspoon salt and 2 teaspoons Worchestershire sauce. Stir it a lot more.

Put the meat and onions in a casserole or baking dish. Pat it down. Put the potatoes on top, and pat them down with a fork, which will make a nice pattern on top. Mount it up to the middle. Dot the top with butter, or brish it with an egg yolk. Bake in a 400F oven until the top is browned, and eat it immediately with peas. Don't hide the big generous smile on your face.

When I was "putting my husband through Medical School" we didn't have left overs! And Lamb was so expensive, so I invented my own Shepherd's Pie:

I made a pie crust and baked it half done and let it cool! I cooked ground sirloin, removed the fat (not much), added beef broth, Lipton's onion soup and cornstarch to thicken it. I did not add any veggies, they were a side dish. Made mashed potatos and added a cup of sharp cheddar cheese, and baked until the top was golden brown!

And like you, I have not posioned anyone yet! Tee Hee!

[BeeHaven]

Beehaven's rolls

Put one stick margariine into one cup of milk and heat until margarine melts.
Put milk and margarine into large mixing bowl.
To this mixture add one cup of sugar and one teaspoon of salt.
Let mixture cool until its luke warm.
Add one beaten egg.

Mix two packs of yeast in 3/4 cup warm water (not hot) and add to mixture.

Gradually mix enough all purpose flour into the mixture until you have a hard lump of dough.

Knead the lump of dough until you can stick your finger into it and it puffs back out.

Grease the lump of dough, set it aside and let it rise to twice its size.

Pinch out a lump of dough for each roll, place on greased baking sheet and let them rise again.

Bake about 15 minutes at 350 degrees.

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Beehaven's rolls

Put one stick margariine into one cup of milk and heat until margarine melts.
Put milk and margarine into large mixing bowl.
To this mixture add one cup of sugar and one teaspoon of salt.
Let mixture cool until its luke warm.
Add one beaten egg.

Mix two packs of yeast in 3/4 cup warm water (not hot) and add to mixture.

Gradually mix enough all purpose flour into the mixture until you have a hard lump of dough.

Knead the lump of dough until you can stick your finger into it and it puffs back out.

Grease the lump of dough, set it aside and let it rise to twice its size.

Pinch out a lump of dough for each roll, place on greased baking sheet and let them rise again.

Bake about 15 minutes at 350 degrees.


Yummy sounds wonderful I will try them this weekend. Thank you for adding these betcha you got more you could share.

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This is a Paula Deen recipe that I have used and it is delicious! My men folk almost scrapped the bottom of the dish off! Rich but Soooooooo good I also served this at a ladies brunch and again almost ruined a serving dish from their scrapping. I give this recipe a thumbs up.

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

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Beyond the Grave Chicken Salad

5 lbs. Chicken breast 1 large onion quartered
2 quarts water 1 tsp. seasoned salt
Parsley sprigs 2 chicken bullion cubes

Dressing:
1/2 cup bottled Italian Dressing 1 1/2 tsp. celery salt
1 cup Duke’s mayonnaise 2 tbsp. sugar
1 tbsp. white vinegar 1/2 tsp. salt
Dash Paprika

Salad
Toss shredded chicken with 1 cup dressing and let stand at
least onw hour to marinate.

Combine remaining dressing with
1/2 cup sour cream
1 Tbls. sugar
Add to chicken and mix well. May add canned water
chestnuts, blanched alomomds or chopped pecans.

This recipe came from a Lady in Savannah who went to her
grave with this recipe a secret. Her daughter’s best friend
fell into dire straits after her husband left her with all their
money, they combined memories of this Salad and sold it
for $5.00 a pound in the 1990’s in Atlanta. That’s $25.00s
a pound + all expences for ingredients.

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Christmas Pecans

Preheat oven 250 degrees

1/2 lb of pecans

Mix together:
1 egg white
2 Tablspoons water

Mix in seperate bowl:
1 cup sugar
1 tsp cinnamon
1 tsp salt

Roll the pecans in eggwhite then in cinnamon sugar mix.
Bake on ungreased cookie sheet for 45 minutes

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Pineapple Pound Cake

* 1 can (20 ounces) crushed pineapple, undrained, divided
* 1/2 cup vegetable shortening
* 1 cup butter or margarine (2 sticks)
* 2 cups granulated sugar
* 6 large eggs
* 3 cups sifted all-purpose flour
* 1 teaspoon baking powder
* 1/4 cup milk
* 1 teaspoon vanilla extract
* 1/4 cup butter or margarine
* 1 1/2 cups confectioners' sugar

PREPARATION:
put 3/4 cup undrained pineapple with its juice in a small bowl; set aside. Drain remaining
pineapple and measure 1 cup; set aside.
Cream shortening, butter, and sugar. Add eggs, one at a time, beating thoroughly after
each addition.
Sift flour and baking powder together; add to creamed mixture, 1 large spoonful at a time,
alternately with milk. Add vanilla; stir in 3/4 cup undrained pineapple with juice and
blend well. Pour batter into a well greased and floured 10-inch tube pan. Place in cold
oven. Turn oven to 325° and bake for 1 1/2 hours, or until top springs back when touched
lightly with finger. Let pineapple pound cake stand for few minutes in pan. Run knife
around edges to loosen and remove pineapple cake carefully to a rack. Combine butter,
confectioners' sugar, and about 1 cup drained pineapple. Pour pineapple sauce over cake
while still hot.

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Holiday Fruit Salad with Pomegranate Syrup

This syrup is well worth the effort it takes to prepare. You'll find yourself using it for
everything from flavoring spritzers to glazing pork roasts. Add it to vinaigrettes or, as we
have done here, to sweeten winter fruits.

Serving: 8


INGREDIENTS

Pomegranate Syrup:
• 2 large pomegranates
• 2/3 cup sugar
• 1 tablespoon lemon juice

Fruit Salad:
• 2 pints strawberries, hulled and halved
• 3 cups fresh or canned pineapple chunks
• 2 bananas, peeled and sliced
• 3 oranges, peeled, pitted, and sliced
• 1 pink grapefruit, peeled and sectioned
• Pomegranate seeds (optional)

DIRECTIONS
1. Make the syrup: Quarter the pomegranates, peel off the rind, and pull the fruit apart
into pieces. Carefully pull out the red seeds. Wrap a handful of seeds in cheesecloth and
press hard to release all juice into a bowl. Discard spent seeds. Repeat process until all
juice has been extracted from remaining seeds. Alternately, process seeds in a blender.
Pour this liquid into a clear container and refrigerate for up to 8 hours. Sediment will
settle to the bottom. Into a saucepan, ladle clear liquid and add sugar and lemon juice.
Heat until the sugar dissolves, then cook until syrup reduces and thickens a little -- about
5 minutes. Pour into a container, cover, and refrigerate.

2. Make fruit salad: In a clear-glass bowl, place strawberries, pineapple, bananas, oranges,
and grapefruit sections. Toss with two or three tablespoons pomegranate syrup. Cover and
refrigerate until serving time. Garnish with pomegranate seeds, if desired

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INGREDIENTS: Ginger Pear Chicken
· 6 boneless, skinless chicken breasts
· Salt and pepper to taste
· 1/4 cup flour
· 1 Tbsp. olive oil
· 2 Tbsp. butter
· 1 Tbsp. fresh minced ginger root
· 1 onion, chopped
· 1 cup chicken broth
· 2 pears, peeled and sliced
PREPARATION:
Sprinkle chicken breasts with salt and pepper and dredge each in flour. In heavy skillet, combine olive oil and butter over medium heat. When foamy, add chicken; brown on both sides but do not cook through, about 5 minutes total.
Remove chicken to plate.
Increase heat to medium high; add ginger root and onion to drippings remaining in skillet. Cook and stir until tender, about 4-5 minutes. Add chicken broth; bring to a boil. Return chicken to skillet along with pear slices; reduce heat to medium low. Simmer for 6-10 minutes or until chicken is cooked through and sauce is slightly thickened. Serve over couscous or hot rice.

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Coconut Shrimp with Orange Marmalade

2 cups shredded sweetened coconut
2 cups bread crumbs
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
4 large eggs, beaten
24 large shrimp, peeled and deveined
Vegetable oil, for frying

Dipping Sauce:
1/2 cup orange marmalade
1 to 2 tablespoons dark rum



In a large bowl, combine coconut and bread crumbs and season with salt and pepper.
Place flour, eggs, and bread crumb mixture into 3 separate bowls. Dredge the shrimp in
flour and shake off excess. Next, dip the shrimp thoroughly in the egg and rub against the
side of the bowl to lightly remove excess. Finally, coat the shrimp thoroughly with the
bread crumb mixture. Lay out the shrimp so they do not touch on a parchment-lined
baking sheet or platter until ready to fry. In a large Dutch oven, heat several inches of oil
to 350 degrees F. Fry the shrimp in batches until golden brown and cooked through, about
3 to 4 minutes per batch. Be careful not to overcrowd shrimp in the oil while frying.
Drain on paper towels.

For the Dipping Sauce: heat the marmalade in a small saucepan over low heat. Thin with
rum as desired.
I like mango chutney for dipping also..
mango chutney

2 1/2 cups diced mangos
1 (1-inch) piece peeled fresh ginger
1 Scotch bonnet pepper, minced
1 clove garlic, minced
1/4 teaspoon kosher salt
1/2 cup cider vinegar
1/2 cup firmly packed light brown sugar
1/2 cup raisins
Freshly ground black pepper


Place all ingredients in a medium saucepan. Bring to a boil, reduce heat to low, and
simmer until thick, about 25 minutes, stirring often to keep from sticking. Let cool, and
store in an airtight container

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Whipping Cream Pound Cake
3 cups Dixie Crystals sugar
3 cups Swan’s Down cake flour
½ pint whipping cream
1 cup Land o Lakes Butter (2 sticks)
6 eggs


Cream butter and sugar, gradually add flour and whipping cream. Add eggs one at the time, beating after each one is added.

Lightly grease and flour a tube pan. Bake at 300 degrees for 1 hour and 55 minutes (timed for a slow oven).

Cool in pan on a wire rack for 20 minutes.

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Lemon Blossoms (Paula Deen) Recipes
1. Preheat the oven to 350°F.
2. Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. (The batter will be thick). Pour a small amount of batter, filling each muffin tin half way. (I found a small cookie scoop the perfect thing for making them a uniform size).
3. Bake for 12 minutes. (I baked 4 dozen at one time, so it took a little longer--be sure to reverse places in oven for even baking if you cook this many. Also, they come out of the tin better if you cook a little past the golden brown stage so the cake is more firm). Turn out onto a tea towel.
4. Make the glaze while the cakes are baking. Sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
5. With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips.
6. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

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This recipe can be easily doubled to make as many tarts as you need.
24 Key Lime Cooler cookies
8 ounces cream cheese, softened
1 egg
1/2 cup sugar
2 tablespoons lime juice, preferably Key lime
1 teaspoon lime zest
Fresh sweetened whipped cream
Mint leaves or lime zest, for garnish
Preheat oven to 350 degrees F.
Fill 2 (12-muffin) mini muffin tins with paper cups and spray cups with cooking spray. Place 1 Key Lime Cooler cookie in the bottom of each cup, flat side down.
Prepare filling. Beat together cream cheese, egg, sugar, lime juice, and zest until well mixed. Fill the cups to the top. Bake for 10 to 12 minutes. Remove tarts to cool. When completely cool, fit a star tip in a pastry bag and fill with the whipped cream. Pipe the whipped cream on top of the tarts. Garnish with tiny mint leaves or lime zest.

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Paula Deens Savannah Cheesecake Cookies

Crust
1 cup all-purpose flour
1/4 cup packed light brown sugar
1 cup chopped pecans
1/2 cup (1 stick) butter, melted

Filling
Two 8-ounces packages cream cheese, softened
1 cup granulated sugar
3 eggs
1 teaspoon pure vanilla or almond extract
Fresh berries and mint leaves, for garnish

Preheat oven to 350 degrees F.
Combine flour, brown sugar, pecans, and butter in a bowl. Press dough
into an ungreased 13x9x2-inch pan. Bake for 12 to 15 minutes or until
lightly browned.
For filling, beat cream cheese and granulated sugar together in a bowl until smooth, using
a handheld electric mixer; add eggs and extract; beat well.
Pour over crust. Bake for 20 minutes. Cool completely. Cut into squares before serving.
Decorate tops with berries and mint leaves.

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Apples Au Gratin

This dish is similiar to a pineapple casserole or an apple crisp. I serve it as a dessert, a
side dish with chicken or ham or as a brunch/breakfast dish. My kids LOVE it....

2 lbs granny smith apples, peeled and sliced
1/2 cup raisins
1/2 teaspoon cinnamon
1/4 cup lemon juice
3/4 cup brown sugar, packed
1/2 cup flour
1/8 teaspoon salt
1/4 cup butter, softened
1 cup sharp cheddar cheese, grated


1. In a well buttered one quart casserole dish, arrange your apple slices.
2. Sprinkle the apple slices with raisins, cinnamon and lemon juice.
3. In a small bowl, combine the brown sugar, flour, salt, butter and cheese.
4. Sprinkle this mixture over the apples.
5. Bake at 350 for 30 minutes or until apples are tender.

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This is not a food recipe but a very good gift or Ladies Luncheon or Brunch favor
Peaches 'N Cream Bath Salts

--------------------------------------------------------------------------------

Materials and Supplies for Peaches and Cream Bath Salts:

12 tall jelly (12-ounce) canning jars with lid and rings

2 4-pound cartons Epsom Salts (approximately 16 cups)
4 pounds sea salt or Kosher salt (approximately 6 cups)
1/2 teaspoon glycerin, divided
12 to 15 drops peach essential oil
12 to 15 drops orange food color

2 pieces cardstock (for tags)


--------------------------------------------------------------------------------

Instructions:

Wash, rinse and dry canning jars.

Empty one carton Epsom Salts into large mixing bowl or batter bowl. Add 3 cups sea salt,
stir well. Stir in 1/4 teaspoon glycerin and 6 to 8 drops essential oil. Mix well.

In second large mixing bowl, empty one carton Epsom Salts, and add 3 cups sea salt. Stir
well. Add 1/4 teaspoon glycerin, 6 to 8 drops essential oil, and food color. Stir until
completely blended. Color should be even.

CEO tip: use a heavy-duty stand mixer (such as Kitchenaid-brand) to mix bath salts
easily. Set mixer to lowest setting and mix until color is even--but don't try this with hand
mixers or smaller stand mixers!

Holding canning jars at an angle, layer salts in jars, alternating white and colored
mixtures.

Print three copies of Peaches 'n Cream Bath Salts gift tag. These can be found on the
"Printables and More" page.

Cut gift tags apart and attach to jars. Tags may be trimmed and placed beneath canning jar
rings, tied on with ribbon, or taped to gift jars.

tip: decorative canning jar lids add presentation punch for a small price! Try red or
green gingham lids for Candy Cane Bath Salts, while Peach lids add a designer touch to
Peaches 'n Cream Bath Salts. Find decorative canning jar lids in the canning section of
the supermarket.

This recipe makes 12 12-ounce gift jars, plus a bonus of 3 to 4 cups extra bath salts.
Package them in small plastic zipper craft bags for easy stocking stuffers!

Makes 12 gift jars.

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Sissy’s Famous Peanut Butter Cookies

2 1/2 cups flour
1 cup butter
1 cup peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs

Mix flour, butter, and both sugars together. Add eggs and peanut butter. Mix well, drop dough with teaspoon onto cookie sheet, flatten with fork. Bake at 375 for 10-15 minutes until lightly browned. Makes 4-5 dozen cookies.

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Slow Cooker Red Potato Scallop
y

6 cups cubed (1 inch) red potatoes
1 1/2 cups cubed cooked ham
1 can (15.25 oz.) whole kernel corn, drained
1/4 cup chopped green bell pepper
2 Tbs. Chopped onion
1 can (10 3/4 oz.) condensed cheddar cheese soup
1/2 cup milk
2 Tbs. All-purpose flour

In 3-4 quart slow cooker combine potatoes, corn, ham, onion and bell pepper.
In a bowl combine soup, milk, and flour with salt, pepper or other seasoning – whisk until smooth.
Cover and cook on low 7-9 hours

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Blueberry Almond Butter Cake


1 cup sugar 3 eggs beaten
1 Tbs. Baking powder 1 cup Buttermilk
1/2 tsp. Baking soda 1 Tbs. Vanilla
2 3/4 cup plain flour 3/4 cup sliced almonds
3 cups blueberries 1 cup melted butter
Topping
1/2 cup sugar 1/4 cup flour
1/4 cup butter cinnamon to taste

Sift together dry ingredients.
In a separate bowl mix together wet ingredients, then add the wet ingredients to the dry and mix until blended.
Pour into 9x13 inch pan. Sprinkle with blueberries and almonds.
Crumble topping ingredients together with fingers, sprinkle over all
Bake at 350 degrees for 50 minutes

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Ginger Peach Salad

1 jar spiced peaches, undrained
1 8 oz. Can crushed pineapple, undrained
1 3 oz. Pkg. Orange flavored gelatin
1 3 oz. Package lemon flavored gelatin
1 cup boiling water
1 tsp. Ground ginger
1/4 tsp. Salt
1/2 cup shopped celery
1/2 cup chopped pecans
Drain peaches and pineapple, reserving 1 and 1/2 cups juice. Chop peaches; set aside.
Combine gelatin and boiling water in a large bowl, stirring 2 minutes or until gelatin dissolves. Stir in reserved juice, peaches, pineapple, 1 tsp. Ground ginger and next 3 ingredients. Pour into 9” casserole dish. Cover and chill until firm. Cut in squares and serve with topping below.
Topping
1/2 cup sour cream
1/2 cup cool whip
1/4 tsp. Ground ginger

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Quick Cobbler

1 stick Margarine
3/4 c. flour
3/4 c. milk
1 c. sugar
1 can peaches, pears etc.

Melt margarine in casserole for baking.
Mix flour, sugar, and milk, pour over margarine, so not stir, bake 45 min at 375 degrees
Serve warm.

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Cabbage Casserole

1 2-3 lb. Cabbage
1 large onion, cut into large pieces
1 stick real butter, halved
1 can cream of chicken soup
1 can mayonnaise, measured in soup can
16 oz. Sharp cheese, grated
2 cups of Town House or Ritz crackers, crushed
1 tsp. Pepper
11 1/2 tsp. Salt
Cut up cabbage and place in a large, deep casserole dish. Top with onion. Sprinkle with pepper and dot with half butter (not melted) Mix soup and mayo together and put on top, spread like icing on a cake. Melt other half of butter and mix with crushed crackers and cheese. Put this on top and sprinkle with salt. Bake at 300 degrees for 43-60 min. This makes a large dish.

This recipe was enjoyed at the Jan. 06 Secret Sister
Meeting

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Sour Cream Chicken Casserole


1 chicken (fryer)
2 cans cream of mushroom soup
1 (16 oz.) container sour cream
1 Large onion, diced pkg. Chicken flavor Stove-Top Stuffing
1 Tbls. Butter

Boil chicken, remove meat from bones and cut into bite-size pieces. Saute onions in butter until tender. Combine soup, sour cream, chicken and onions. Place in a large casserole dish. Prepare stuffing mix according to directions on package. Spoon on top of chicken in casserole. Bake in preheated oven at 375 degrees for 30 min.

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O quick, so easy and so good

Potato Soup




3 cans Swanson Chicken Broth
1 Pkg. McCormick Country White Gravy Mix
1 Pkg. Ore-Ida Frozen Hash Brown
or ( O’Brien) potatoes

Pour broth and gravy mix together in pot and whisk together, then add potatoes. Bring to a boil and let simmer 20 min.

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“Chicken Salad Bowl Puff”

2/3 cups water 1/4 cup butter
1 Cup Bisquick 4 eggs

Heat oven to 400 degrees, Grease pie plate. Heat water and butter to boiling in 2 quart pan. Add baking mix, stir vigorously over low heat until mixture forms a ball. Remove from heat add eggs one at a time. Beat until smooth. Spread in pie-plate. Do not spread up sides. Bake until puffed and dry, 30-45 minutes. Cool. Just before serving fill with chicken salad.

Chicken Salad

2 cups cooked diced chicken
1/2 cup mayonnaise
1/4 cup sour cream
2 tsp. Lemon juice
1/2 cups diced celery
A small apple diced
1 cup chopped pecans
Salt and pepper to taste
Mix well, chill, sprinkle with Paprika


Makes and unusual dish and is very festive and different.

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Strawberry Vinegerette Salad

1 bag light salad greens
1 bag spinach
Quart strawberries sliced
Mix together

2 pkgs. Ramen noodles (throw away season pack)
2 pkg.s sliced almonds
Lightly brown in 1 tbls. Butter
Sprinkle over salad greens just before you add vinaigrette

1-cup sugar
1/2 cup white balsamic vinegar
Heat just until sugar melts and 1 tsp. soy sauce cool 10 min. then whisk in 1 cup olive oil. Let cool, toss salad with vinaigrette just before serving.

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Cheese Cake

Crust
3/4 cup ground pecans
3/4 cup graham cracker crumbs
3 Tablespoons melted butter

Filling
4 packages (8 oz. each) cream cheese, softened
1 1/4 cups sugar
1 Tbls. lemon juice
2 tsp. vanilla extract
4 eggs

Topping
2 cups (16 oz.) sour cream
1/4 cup sugar
1 tsp. vanilla

Graze you can use strawberry or blueberry, blackberry etc.
2 Tbls cornstarch
1/4 cup water
1 jar (12 oz.) of jelly strawberry, blueberry, blackberry etc.
3 Tbls lemon juice
Food coloring to enhance color of jelly if desired
1 quart berries of your choice.
Combine pecans, crumbs, and butter. Press into the bottom of a 10 inch springform pan. set aside. For filling, beat cream cheese in a mixing boul until smooth add sugar lemon juice and vanilla beat until just combined. Add eggs one at a time beating on low after each addition. Spoon over crust. Bake at 350 degrees for 50 minutes or until filling is almost set. Remove from the oven and let stand 15 minutes. but leave oven on Meanwhile, combine sour cream sugar and vanilla spread over cheesecake and return to the hot oven for 5 minutes mine always seems to take a little longer maybe 10 minutes. Cool on wire rack for 1 hour. refrigerate 3-4 hours uncovered. then cover and refrigerate for 24 hours. Several hours before serving prepare glaze. In a saucepan combine cornstarch and water until smooth add jelly and cook over medium heat until jelly melts and thickens. You need to stir this constantly. Remove from the heat stir in the lemon juice and food color if desired. cool to room temp. Just before serving loosen and remove the sides from the pan. arrange berries on top of cake and spoon glaze over berries allowing some to drip down the sides.

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Chocolate Eclair Cake

Shell:
1 cup water
1/2 cup butter
1 cup flour
4 eggs
Add butter to water and boil, then turn to low. Using mixer add flour gradually, reemove from heat and add eggs one at a time. Beat until smooth. Grease 9x13 pan, spread on bottom and up sides. Bake at 400 degrees 25 min. or until brown.


Filling:
8 oz. cream cheese
2 small pkgs. instant vanilla pudding
2 1/2 cups milk
Beat cream cheese add pudding and milk gradually. Beat 3 min. on high. Put in cooled shell.


Topping:
8 oz. Cool Whip
Chocolate syrup

Fluff cool whip over filling and drizzle with chocolate syrup.

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This is one of my original recipes when I went on a Soy kick. The only problem with this is getting soy beans. We grow them on the farm are if it is an off year we always have a neighbor with them. They are crunchy and good.
SOY NUTS


Soak about 2 cups dried soy beans in a bowl by covering them with water. Let these soak about 3 hours they will take up most of the water. Drain well.

In a large pan heat 2 cups oil then add drained soy beans. I turn the heat to a med, boil because they need to cook slow. It takes longer than with peanuts because they have to cook out their oil. You can tell when they are getting done by the dry sound when you stir them and they pop a little, they will be a pretty golden color, the oil will cook out pretty and bright I save mine and use the next time, that way you have soy oil and you are getting more of the good soy. Drain soy nuts and salt as desired.

To eat as dry fried soy nuts that’s all you do store in a dry tight container and enjoy.

To eat as candy just buy the almond bark chocolate or dipping chocolate and melt in the microwave or in a double boiler and add your cooked dry soy nuts, drop by spoonfuls onto a waxed paper
surface until the chocolate dries, store in dry container and enjoy.

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We had a local eatery that went out of business or rather sold out. After these owners left I swapped recipes with the lady and this is the one I gave her like 20 of mine to get LOL
Tony's White Chilli

4 skinned and boned chicken breast halves
5 cups water
1 large onion, chopped and divided
2 tablespoons butter or margarine
2 celery ribs, chopped (about 1/3 cup)
3 (16-ounce) cans great Northern beans, rinsed, drained, and divided
3 (4.5-ounce) cans chopped green chiles
1 cup canned chicken broth
1 teaspoon ground cumin
1 bay leaf
1 teaspoon salt
1/8 teaspoon ground red pepper
1 tablespoon chopped fresh cilantro
Toppings: tortilla chips, shredded Colby-Jack cheese, salsa, sour cream

Place chicken, 5 cups water, and half of onion in a large Dutch oven over medium-high heat, and cook 15 to 18 minutes or until chicken is tender. Remove chicken, reserving broth in Dutch oven. Cut chicken into bite-size pieces; set aside. Melt butter in a skillet; add celery and remaining onion, and sauté until tender. Stir chicken, celery mixture, 2 cans beans, and next 6 ingredients into broth in Dutch oven, and bring to a boil. Reduce heat to medium-low, and cook 1 hour, stirring frequently, until thickened. Process remaining 1 can beans in a blender until smooth, stopping to scrape down sides. Stir bean pureé into chili.
Remove and discard bay leaf; stir in cilantro just before serving with desired toppings.

Yield: Makes 6 to 8 servings

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Sissy is a little lady that is 82 years young she is an old maid school teacher and a delight to all who meet her. She says when she eats her fresh orange she dries the peel to enjoy in recipes later on. It was delicious, I have tried it several times and I can get mine to almost taste like hers, don't think I add enough love into the ones I tried.
Sissy’s Orange Bread

1 cup small pieces orange peel
Water
1 3/4 cup sugar
1 Tbls butter or oleo
1 egg
2 cups milk
4 tsp baking powder
3 cups plain flour

Cover orange peel with water and boil until tender about 15 minutes, add 1 cup sugar and boil to make a syrup.
Cream butter and 3/4 cups sugar, add egg, alternately add flour, baking powder and milk. Mix well. Add orange peel and syrup. Put into 2 loaf pans and let set for 20 minutes. Bake at 350 degrees for 40 minutes.

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This is one of those things that just flipped me out! Our preachers wife did this for a meeting and it was delicious IF you could get past the idea of it. LOL



"Kitty Litter Cake"


http://www.kristianhoffman.com/images/kitty-litter.jpg

CAKE INGREDIENTS
1 box spice or German chocolate cake mix
1 box of white cake mix
1 package white sandwich cookies
1 large package vanilla instant pudding mix
A few drops green food coloring
12 small Tootsie Rolls or equivalent

SERVING "DISHES AND UTENSILS"
1 NEW cat-litter box
1 NEW cat-litter box liner
1 NEW pooper scooper

1) Prepare and bake cake mixes, according to directions, in any size pan. Prepare pudding and chill. Crumble cookies in small batches in blender or food processor. Add a few drops of green food coloring to 1 cup of cookie crumbs. Mix with a fork or shake in a jar. Set aside.

2) When cakes are at room temperature, crumble them into a large bowl. Toss with half of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy. Place liner in litter box and pour in mixture.

3) Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable. Shape the blunt ends into slightly curved points. Repeat with three more rolls. Bury the rolls decoratively in the cake mixture. Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top.

4) Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the cake and sprinkle with crumbs from the litter box. Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box. Place box on a sheet of newspaper and serve with scooper. Enjoy?

"

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Molasses-Cured Pork Loin with Apples


SERVES: 8
This juicy pork is delicious served with watercress tossed with a lemony olive oil dressing. Allow the meat to marinate in the brine overnight.
ingredients

* 2 quarts water
* 1/2 cup unsulphured molasses
* 1/2 cup sugar
* 2 garlic cloves, smashed
* 1/3 cup coarse salt
* 1 1/4 teaspoons cracked black pepper
* 1/2 cinnamon stick
* 11/2 teaspoons coriander seeds
* 2 whole cloves
* One 4-pound pork loin, trimmed of fat
* Table salt and finely ground pepper
* 2 tablespoons unsalted butter
* 4 tart crisp unwaxed apples, cut into 16 wedges each and cored
* 1/2 cup cider vinegar
*

directions

1. In a large saucepan, combine the water with 1/4 cup of the molasses and the sugar, garlic, coarse salt, cracked pepper, cinnamon, coriander and cloves and bring to a boil. Let cool completely, then refrigerate until completely chilled.
2. Put the pork in a medium bowl and add the brine so that the meat is submerged. Cover and refrigerate for 24 hours.
3. Preheat the oven to 400°. Remove the pork from the brine and pat dry. Season generously with table salt and finely ground pepper. Set the pork on a rack in a roasting pan and roast for about 50 minutes, or until a meat thermometer inserted in the center registers 145°. Transfer to a platter, cover loosely with foil and let rest for 10 minutes.
4. Meanwhile, melt the butter in a large skillet. Add the apples and cook over moderately high heat, tossing, until just tender, about 10 minutes. Using a slotted spoon, transfer the apples to a bowl. Add the vinegar and the remaining 1/4 cup of molasses to the skillet and boil to a syrupy glaze, about 3 minutes. Pour the glaze over the apples and toss to coat.
5. Carve the pork 1/3 inch thick and arrange on a platter. Add the pork juices to the skillet; bring to a boil, about 1 minute. Pour the juices over the pork, spoon the glazed apples around the meat and serve.

[gacountry]

http://img.recipezaar.com/img/recipes/14/01/34/small/picKhuz6U.jpg
Another Paula Deen she is my favorite almost Local Gal and posted in time for Halloween Goblins everywhere
Cheese Ball Goblin

2 (8 ounce) packages cream cheese, room temperature
2 (8 ounce) packages whipped cream cheese
4 tablespoons butter, room temperature
1 tablespoon milk
2 cups shredded mixed cheeses, such as mexican for tacos
green food coloring
2 large tortilla chips
1 whole pepperoncini peppers
2 pimento stuffed olives
1 red bell pepper, cut 2 thins strips and 6 small triangles
6 pitted green olives
carrots, cut into 20 small sticks (matchstick size)
3 cups shredded red cabbage
toothpicks
assorted crackers
assorted fresh vegetables

1. Place 2 packages cream cheese, butter and milk in a mixing bowl. Beat with an electric mixer until smooth and combined. Add the shredded cheese and mix until well combined. Cover the bowl with plastic wrap and chill for at least 4 hours or up to 24 hours.
2. Remove the chilled cheese mixture from the refrigerator. Place the mixture on a piece of waxed paper and form the cheese ball into a head-like shape. Place 3 pieces of waxed paper around the edges of a serving plate, leaving open space in the center. Place the cheese in the center of the platter so some of it is right on the platter, but the edges are on the waxed paper. This will ensure the platter does not get dirty while you make your goblin.
3. In a medium bowl, stir the remaining softened cream cheese until totally smooth. With a spatula, spread the whipped cream cheese over the head. It's O.K. if it's not totally smooth - this will give your goblin spooky skin.
4. Place a few drops of green food in a small bowl. Add 1 tablespoon of water and mix well. With a pastry brush, pain the tortilla chips with the food coloring until they are the desired color. Set aside to dry for a few minutes.
5. Once the chips are dry, press them into the sides of the cheeseball to form ears. Skewer the pepperoncini with a toothpick and then attach it to the center of the head to make a nose. Press the pimento-stuffed olives into the head to form eyes. Use the 2 red bell pepper strips to make eyebrows. Take the pepper triangles and insert them into the holes in the pitted green olives. The green olives will serve as toes and the red pepper strips will be the scary toenails. Once the olives are assembled, press them into the bottom of the head to form toes.
6. Press the carrot sticks into the head to form teeth. Leave them sticking out a bit to make scary teeth. It's O.K. if your carrot sticks are different lengths and thicknesses. Hold the head onto the platter with a spatula and gently pull away the waxed paper. Finally, press the cabbage into the top of the head to make hair.
7. Serve with crackers and assorted vegetables.

[gacountry]

Pickled Shrimp

so pretty and soooooooooo good. Makes a nice gift packaged in a glass jar, IF you have someone you care this much for.

7 1/2 cups water
2 1/2 lbs unpeeled fresh shrimp
3 medium onions, sliced
fresh ground pepper
whole peppercorns
4 bay leaves
2 whole garlic cloves, peeled
1 cup cider vinegar
1 tablespoon lemon juice


1. Bring the water to a boil in a large saucepan.
2. Add the shrimp and cook until just pink, no more than 3 to 5 minutes.
3. Drain well and rinse in cold water to prevent further cooking.
4. Peel and devein shrimp, leaving tails on.
5. In a large glass airtight jar (about 1 1/2 quarts) layer shrimp and onions and top each layer with ground black pepper, peppercorns, bay leaf and clove of garlic.
6. Keep layering until jar is about 2/3 full.
7. Pour vinegar and lemon juice over layers until jar is almost full.
8. Leave space at the top so you can gently shake jar to remixs ingredients.
9. Seal jar tightly and chill for a few days up to 2 weeks.
10. Turn jar upside down to remix every other day or so.
11. Serve chilled as an appetizer.

[gacountry]

Shrimp Salad Sandwich

1 lb cooked shrimp, peeled and de-veined
3 hard-boiled eggs, finely chopped
3 celery ribs, minced
1/2 cup mayonnaise
1 dash onion salt
salt and pepper
1 dash seasoning salt
1 dash celery salt
8 slices your choice bread, toasted
lettuce
tomatoes, slices



1. Cut shrimp up and transfer to a bowl.
2. Add eggs, celery, and mayonnaise and mix well.
3. Add seasonings, to taste, and stir to combine.
4. Spread additional mayonnaise on both sides of bread.
5. Heap shrimp salad onto bread and then cut sandwiches in half.
6. Serve with lettuce and tomato, if desired.

[gacountry]

Fried Cream Corn

Servings: 4

Cook Time: 20 Minutes


There's nothing better, y'all, than fresh corn during the summer.

Ingredients:
6 slices Hickory Smoked Bacon
12 ears fresh corn, shucked
1/2 stick butter
Salt & pepper

Steps:
Brush corn thoroughly using a vegetable brush to remove all of the silk. Remove corn from cobs by using a corn grater or knife and mash the whole kernels a little. Slice bacon into 1-inch pieces. Cook bacon until brown in a large skillet. Remove bacon from skillet and add ½ stick butter to bacon grease. Over medium-high heat, pour in the corn and cook for five minutes. Turn down heat and simmer until corn is done, 10 to 15 minutes. To make it a little juicier, add milk or cream. Add salt and pepper to taste. Toss the bacon back in the corn and serve.

[gacountry]

Apple Baked Bean Casserole



Servings: 4


Ingredients:
5 strips Bacon
1 cup Smoked Sausage, diced
2 (15-ounce) cans Boston-style baked beans
1 cup diced Granny Smith apple, peeled and cored
1 cup diced onion
1/4 cup brown sugar
1 tablespoon prepared mustard
1 teaspoon salt

Steps:
Preheat the oven to 350 degrees F. Coat a 2-quart baking dish with nonstick cooking spray. In a large bowl, combine all the ingredients except the bacon and mix well. Pour into the baking dish and lay the raw strips of bacon on top. Cover and bake for approximately 45 minutes, or until thick and bubbly. Uncover and bake for 5 more minutes.

[gacountry]

Grilled Sesame Ginger Pork Tenderloin

Ingredients:
1 Marinated Pork Tenderloin
Olive oil, for brushing

Steps:
To Grill: Brush tenderloin with olive oil. On a medium-high setting, cook 25 minutes per pound, covered, or until meat thermometer registers 150 degrees F internal meat temperature. (Uncovered grill will require longer.)

To Roast: Brush tenderloin with olive oil. Place in an uncovered shallow pan and roast at 350 degrees F for approximately 20 minutes per pound or until meat thermometer registers 150 degrees F internal meat temperature.

As oven temperature may vary, please adjust cook time accordingly. Do not overcook.

Serving Suggestions:
Serve with scalloped potatoes.

[gacountry]

Bacon Crisps

Servings: 36


Ingredients:
1 pound Hickory Smoked Bacon, cut slices in 1/2
1/2 cup freshly grated Parmesan
1 sleeve buttery rectangular crackers (recommended: Waverly Wafers)

Steps:
Preheat the oven to 250 degrees F.

Place 1 teaspoon of freshly grated Parmesan cheese on each cracker and wrap tightly with a strip of bacon. Place the wrapped crackers on a baking sheet and put the baking sheet on the oven rack. Bake for 2 hours, or until the bacon is done. Do not turn. Drain on paper towels. Serve hot or at room temperature

Cook's note: You can also bake at 350 degrees F for 40 minutes if you're in a hurry!

Serving Suggestions:
Serve with fresh sliced vegetables.

[gacountry]

Crispy Ham Sausage and Cheese Wafers
These rich, delicate wafers are similar to Southern cheese straws.


Servings: 27
Cooking Time: 20 Minutes


Ingredients:
½ pkg. (6 oz.)ham sausage
1 pkg. (8 oz.) shredded Cheddar cheese
½ pound (2 sticks) butter, softened
2 cups flour
½ teaspoon salt
¼ teaspoon cayenne pepper
1 ½ cups toasted rice cereal


Steps:
Preheat oven to 350° F. Cook ham sausage according to package directions. Drain and cut into 1/4-inch pieces. Set aside. Combine cheese and butter. Add flour, salt and cayenne. Mix well until all dry ingredients are incorporated. Fold cooked ham sausage and cereal into flour mixture. Shape into 1-inch balls and place on baking pan 2-inches apart. Lightly flatten with fork. Bake 18 to 20 minutes or until lightly browned and set. Let cool 5 minutes on pan. Serve warm. Store in refrigerator or freezer. Makes 54 appetizers.

[gacountry]

Bacon Wraps

Servings: 24

Cook Time: 15 Minutes


These bacon wrapped breadsticks are a little crispy and a little savory - perfect for any occasion.

Ingredients:
12 slices Hickory Smoked Bacon
1 cup grated Parmesan cheese
2 teaspoons garlic powder
Twenty-four 4-inch long sesame breadsticks (one package)

Steps:
Preheat oven to 350 degrees F. Mix Parmesan cheese with garlic salt or powder in a shallow bowl and set aside. Cut the slices of bacon in half so that each is approximately 5 inches long. Wrap one piece of bacon around a breadstick, starting at one end of breadstick and finishing at other end (I find that bacon adheres to sesame breadsticks better than plain breadsticks). Place on cookie sheet lined with parchment paper. Repeat this process, using all of breadsticks. Bake for approximately 15 minutes, or until bacon is browned. Remove from cookie sheet and immediately roll bacon wraps in cheese mixture. Let cool and serve at room temperature.

[gacountry]

Piggy Pudding

I did this for late brunch today it was good, even my farmers liked it! I wanted maple syrup and got it~~they wanted cane syrup and got it LOL

Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Here Piggy, Piggy
16 link pork sausages
4 to 5 tart apples, peeled, cored, and sliced
1 (7 1/2-ounce) package yellow cornbread mix, batter prepared according to package directions
1 cup maple syrup, for serving
Fresh sage, for garnish

Preheat oven to 450 degrees F.

Cook sausages in a skillet until done, piercing with a fork to let out fat. Drain and then arrange in a 9-inch square baking dish. Layer sliced apples on top. Pour corn bread batter over all and bake for approximately 30 minutes or until corn bread is done. Serve with warm maple syrup and garnish with sage.

[gacountry]

Another Paula artery clogging good recipe!
Note from me watch for peanut allergies before using this for frying our Gwennie is very allergic to peanut products!!!
Fried Mac and Cheese
Peanut oil, for frying
1 recipe "The Lady's Cheesy Mac" prepared, chilled in the refrigerator overnight, and cut into 15 bite-sized squares, recipe follows
Flour, for dredging
1 egg, beaten
Plain bread crumbs, for dredging

Heat 2 inches of oil in a large, heavy Dutch oven to 350 degrees F.

Dredge each Cheesy Mac square in flour, then egg, and then bread crumbs to coat. Fry for about 1 minute on each side until golden brown. Drain on paper towels before serving.

"The Lady's Cheesy Mac":
4 cups cooked elbow macaroni, drained
2 cups grated Cheddar
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk

Preheat oven to 350 degrees F.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot, add the Cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desiredhttp://img.foodnetwork.com/FOOD/2006/10/30/ip0105_mac_cheese1_e.jpg

[gacountry]

Peanut or Nutty Brittle
2 1/2 cups sugar
1 1/4 cups light corn syrup
1 cup water
1 tablespoon salt
1/2 cup pecans
1/2 cup cashews
1/2 cup macadamias
1/2 cup almonds
4 tablespoons butter
3 teaspoons baking soda

In a nonstick saucepan, heat and stir sugar, corn syrup, water, and salt over medium heat until sugar has dissolved. Over high heat, using a candy thermometer, cook sugar mixture to a hard crack stage (290 degrees F).
Add nuts and butter and cook to 300 degrees F stirring all the time to keep the nuts from burning. Pull off heat at 300 degrees F and stir in baking soda while beating to a froth for 30 seconds.
Pour at once on to 4 well buttered 15 1/2 by 10 by 1-inch pans. Spread with a spatula as thin as possible. As the brittle cools you may use gloves to hand stretch the brittle which will give it a better eating quality.
This brittle has a great shelf life, if kept in air tight zip locks or containers, it will keep for 2 months.

[WarmNCozy]

Peanut or Nutty Brittle
2 1/2 cups sugar
1 1/4 cups light corn syrup
1 cup water
1 tablespoon salt
1/2 cup pecans
1/2 cup cashews
1/2 cup macadamias
1/2 cup almonds
4 tablespoons butter
3 teaspoons baking soda

In a nonstick saucepan, heat and stir sugar, corn syrup, water, and salt over medium heat until sugar has dissolved. Over high heat, using a candy thermometer, cook sugar mixture to a hard crack stage (290 degrees F).
Add nuts and butter and cook to 300 degrees F stirring all the time to keep the nuts from burning. Pull off heat at 300 degrees F and stir in baking soda while beating to a froth for 30 seconds.
Pour at once on to 4 well buttered 15 1/2 by 10 by 1-inch pans. Spread with a spatula as thin as possible. As the brittle cools you may use gloves to hand stretch the brittle which will give it a better eating quality.
This brittle has a great shelf life, if kept in air tight zip locks or containers, it will keep for 2 months.

I need to make me some of this! YUMMY!

[WarmNCozy]

This is one of those things that just flipped me out! Our preachers wife did this for a meeting and it was delicious IF you could get past the idea of it. LOL



"Kitty Litter Cake"


http://www.kristianhoffman.com/images/kitty-litter.jpg

CAKE INGREDIENTS
1 box spice or German chocolate cake mix
1 box of white cake mix
1 package white sandwich cookies
1 large package vanilla instant pudding mix
A few drops green food coloring
12 small Tootsie Rolls or equivalent

SERVING "DISHES AND UTENSILS"
1 NEW cat-litter box
1 NEW cat-litter box liner
1 NEW pooper scooper

1) Prepare and bake cake mixes, according to directions, in any size pan. Prepare pudding and chill. Crumble cookies in small batches in blender or food processor. Add a few drops of green food coloring to 1 cup of cookie crumbs. Mix with a fork or shake in a jar. Set aside.

2) When cakes are at room temperature, crumble them into a large bowl. Toss with half of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy. Place liner in litter box and pour in mixture.

3) Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable. Shape the blunt ends into slightly curved points. Repeat with three more rolls. Bury the rolls decoratively in the cake mixture. Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top.

4) Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the cake and sprinkle with crumbs from the litter box. Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box. Place box on a sheet of newspaper and serve with scooper. Enjoy?

"


NOT GETTING ME TO TRY IT! I HAVE THREE KITTY BOXES AT HOME ALREADY!

[Mishell1383]

Ga You Were Busy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Lol Dayyyyuuuummmm!

[BeeHaven]

1 - small bottle of coke
1 - bag salted peanuts

Drink 1/3 of small coke. Pour a bag of Tom's peanuts into the bottle. Turn it up and drink and eat at the same time.

[BeeHaven]

Only eat possum in the winter time. After you kill the possum skin him and clean him before you go another foot so he won't run away. When you get him home, rub salt and pepper all over his body then run a mixture of vinegar and brown sugar over the salt and pepper. Put the possum in a baking pan and let stand in the refrigerator overnight. The next morning, put the pan with the possum still in it (hopefully) on top of the stove. Add two or three spoons of bacon fat and sear him on all sides. Then add chopped onions (two of them). Put in the oven and bake for 1 hour at 350 degrees. Pull him out and roll him over, and now you can add your sweet potatoes (just surround him with 'em). Put back in the oven and bake for another 1 1/2 hours or until he is tender and juicy.

"Possum is tender and mild regardless of what other people think," Leila says, "but you've got to watch 'em cause they will slip away."

[gacountry]

Kentucky Colonel Barbecue Pork Chops
These grilled pork chops are drenched in a spicy sauce while they are on the grill. I thought it had a nick kick to it--not to spicy, but spicy enough to notice!

2 1/2 cups water
2 tablespoons brown sugar
2 tablespoons oil
1/4 cup vinegar
2 1/2 teaspoons salt
1/4 cup chopped onions or 2 tablespoons onion powder
2 1/2 teaspoons black pepper
2 teaspoons worcestershire sauce
1 teaspoon dry mustard
2 teaspoons chili powder
1/2 teaspoon hot pepper sauce
1/2 teaspoon red peppers
1 garlic clove or 1 tablespoon garlic powder
10 pork chops (1-inch thick)

1. Combine all ingredients except for the pork chops and bring to a rolling boil. Remove from the heat and cool. Refrigerate sauce overnight to blend flavors.
2. Heat a grill to medium-high heat.
3. Apply sauce to chops with dish mop or paint brush. Grill to desired doneness, about 5-8 minutes per side for medium-well. Baste with sauce each time they are turned.
4. Chef's Note: Please note--this is not what you might call a sauce or a glaze--it is a "mop". It is thin, but it packs a ton of flavor.

[gacountry]

Paula Deen's Zesty Cheese Straws
I like everything Paula makes!

5
dozen
time to make 45 min 30 min prep
1/2 cup butter
1 lb sharp cheddar cheese
1 1/2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon ground red pepper

1. Preheat oven to 300 degrees.
2. Make sure cheese and butter are room temperature.
3. In a mixing bowl, cream the butter until light and fluffy.
4. Add the cheese and mix until blended.
5. Add the flour, salt and red pepper (I used 1/2 tsp) and mix to form a dough.
6. Refrigerate for 30 minutes to firm up the dough, then place it in a cookie press, fitted with a ridged tip.
7. Pipe the dough in 2 inch strips onto a lightly greased cookie sheet.
8. Bake for 10 to 15 minutes or until lightly browned.
9. Remove to racks to cool.

[gacountry]

Tabbouleh a La Paula Wolferthttp://img.recipezaar.com/img/recipes/13/50/53/small/picjVXjec.jpg
The spices make this version of the Lebanese salad special--and it's important to use good olive oil and lots of fresh lemon juice. Prep time does not include overnight soaking of the bulgar and herb mixture.

6
servings
time to make 20 min 20 min prep
2/3 cup fine grain bulgur wheat
8 scallions, finely sliced
1/2 cup fresh mint leaves, shredded
1/2 cup fresh sorrel leaves, shredded (optional)
2 cups flat leaf parsley, chopped
1 medium cucumber, peeled, halved, seeded, and finely diced
3/4 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
salt
2 medium tomatoes, peeled, seeded and chopped

1. Pick over the bulgar and place in a fine seive; shake to remove any dust and place in cold water to soak briefly.
2. In a good sized mixing bowl, combine the scallions, herbs, cucumber, spices, oil and lemon juice.
3. Drain the bulgar and squeeze by hand to remove any moisture.
4. Immediately add to the bowl and mix well.
5. Add salt to taste, cover, and refrigerate overnight.
6. Before serving, mix in tomatoes and additional salt if needed.

[gacountry]

Pizza Soup
1 (28 ounce) can whole tomatoes (do not drain)
1 (14 ounce) jar pizza sauce
2 (14 ounce) jars water
1 box fresh mushrooms (whole or sliced)
1 package pepperoni, sliced in half
1 lb Italian sausage or hamburger (browned and drained)
note I use both 1 lb each# Crush by hand or in a blender the tomatoes and combine all of the ingredients in a boiler.
# Boil for 30 to 45 min
oregano
thyme
pepper
sage
2 tablespoons vegetable oil

I use mozerella and paramasan cheese on top and bake in the oven until bubbly serve with Italian Bread.

[gacountry]

BBQ Italian Sausage & Pepper on a Bun
The aroma while cooking is only half as good as they taste. Easy and filling

12
Bunwiches
time to make 35 min 10 min prep
12 Italian sausages, hot or sweet
1 cup olive oil
4 tablespoons red wine vinegar
2 teaspoons dried oregano
2 teaspoons basil
2 teaspoons sugar
12 drops hot pepper sauce
3 red peppers, cleaned and quartered
3 yellow peppers, cleaned and quartered
3 green peppers, cleaned & quartered
2-3 loaves Italian bread or French baguettes or submarine sandwich bread
honey mustard

1. Prick the sausages, cover with water and simmer 5-6 minutes, cool in cold water, pat dry and slice in half leaving them joined in the center.
2. Heat BBQ medium-hot.
3. Combine olive oil,vinegar, oregano, basil, sugar& hot pepper sauce.
4. Grill the sausages and the pepper quarters basting with the oil mixture.
5. BBq until the sausages and peppers are rich golden color 14-18 minutes.
6. Split the buns/bread in half and if using bread cut into serving sizes, leaving them joined at the middle and brush with the oil mixture.
7. Remove sausages and keep warm.
8. BBQ the oiled bread toast 2-3 minutes.
9. Slip a sausage in the bun and a piece of each of the peppers, some mustard and Mmmmm.

[gacountry]

Taco Soup5
Like a taco in a bowl
6
servings
Time Unknown Correct this
1/2 lb beef, ground or turkey, ground, ground
1/4 cup onions, chopped
1 1/2 cups water
1 (16 ounce) can stewed tomatoes, cut up
1 (16 ounce) can kidney beans
1 (8 ounce) can tomato sauce
2 tablespoons taco seasoning mix
1 small avocado, seeded, peeled, and chopped
four-cheese Mexican blend cheese or cheddar cheese, shredded
corn chips or tortilla chips
sour cream

1. In a large saucepan, cook ground meat and onion until meat is browned; drain off any fat.
2. Add water, undrained tomatoes, undrained kidney beans, tomato sauce, and taco seasoning mix. Simmer, covered, for 15 minutes.
3. Add avocado.
4. Pass cheese, corn or tortilla chips, and sour cream to top each serving.

[gacountry]

Taco Casserole Recipe

4
servings
time to make 55 min 20 min prep
1 lb lean ground beef
1 (8 ounce) can tomato sauce
1 small onion, chopped
1 (1 1/4 ounce) envelope taco seasoning mix
1/2 teaspoon garlic powder
1 (8 ounce) container sour cream
1 cup cottage cheese
2 cups crushed tortilla chips
2 cups shredded monterey jack cheese

1. Preheat oven to 350 degrees.
2. Coat a 2 1/2-quart casserole with nonstick cooking spray.
3. In a large skillet, brown ground beef over medium-high heat.
4. Remove from heat and drain if necessary.
5. Stir in tomato sauce, onion, taco seasoning mix, and garlic powder; set aside.
6. In a medium bowl, combine sour cream and cottage cheese; set aside.
7. Place half of the tortilla chips in the casserole dish and top with half of the ground beef mixture, then half of the sour cream mixture.
8. Sprinkle with half of the Monterey Jack cheese.
9. Repeat layers.
10. Bake, uncovered, 30 to 35 minutes, or until cheese melts and casserole is heated through.

[gacountry]

Taco Salad Supreme Recipe

8-20
servings
time to make 25 min 10 min prep
2 lbs ground beef
2 packages mccormicks taco seasoning
1 1/4 cups water
1 (4 ounce) can chopped green chilies (mild)
1 (12 ounce) can pinto beans (drained)
1 head lettuce (chopped)
4 medium tomatoes (chopped)
1 bag shredded fiesta blend cheese
1 small onion, chopped (optional)
1 bag of nacho cheese plain Doritos (broken into pieces)
1 can black olives (sliced)
chopped jalapenos (optional)

1. Brown beef and drain grease.
2. Add green chiles, pinto beans,taco seasoning, and water.
3. Cook for about 8 min.
4. In a big bowl put in rest of ingredients and mix or layer it if you wish.
5. Then add meat mixture and mix again.
6. Top it off with some nacho chips.
7. Serve with sour cream or taco sauce.

[gacountry]

Scrumptious Pizza Dip Recipe
Yummy dip that goes great at any party.


time to make 30 min 10 min prep
1/2 lb ground sausage, cooked and crumbled
1 (8 ounce) package cream cheese, room temperature
1 teaspoon italian seasoning
1 cup shredded mozzarella cheese
3/4 cup shredded parmesan cheese
1 (8 ounce) can pizza sauce
2 tablespoons green bell peppers, diced
2 tablespoons green onions, diced

1. Combine cream cheese and Italian seasoning together.
2. Put at bottom of 1 1/2 qt baking dish.
3. Combine shredded cheeses and put half of the mixture over the cream cheese.
4. Then put pizza sauce on top of that.
5. Then put sausage, onion, and green pepper and remaining cheese.
6. Bake at 350 for 15-20 minutes.
7. Serve with corn chips.

[WarmNCozy]

Wow! You've been busy this morning! And as usual, your recipes are to die for! Will definitely try them all!

[gacountry]

Elvis Presley's Grilled Peanut Butter
and Banana Sandwich

* 2 slices of white bread
* 2 tablespoons of smooth peanut butter
* 1 small ripe banana mashed
* 2 tablespoons butter

Spread the peanut butter on one slice of bread and the mashed banana on the other. Press the slices gently together. Melt the butter (or to be truly Elvis-like, melt bacon fat!), over low heat in a small frying pan. Place the sandwich in the pan and fry until golden brown on both sides. Eat it with a glass of buttermilk.

Please note: Elvis tended to eat 12-15 sandwiches a sitting! So belly up!

[gacountry]

The Lana'i Sandwich

Makes 4 servings

Ingredients:

* 1 can (8-ounce) pineapple slices in juice
* 1/4 cup reduced calorie mayonnaise
* 1 tablespoon prepared mustard
* 1 green onion, thinly sliced
* 1/8 teaspoon cayenne pepper
* 8 slices 9-grain bread
* 4 thin slices baked ham
* 4 thin slices reduced fat Swiss cheese
* 4 iceberg lettuce leaves

Method:

1. Place strainer inside a mixing bowl. Pour pineapple slices into strainer; drain.
2. Combine 1 tablespoon of pineapple juice with mayonnaise, mustard, green onion, and cayenne. Spread over one side of each slice of bread.
3. Lay four slices of bread flat on counter. Layer the ham, cheese, pineapple, lettuce, and remaining bread slices. Place on cutting board. Cut sandwiches in half on the diagonal and serve.

[gacountry]

Apple Tuna Sandwich

Makes 3 servings

Ingredients:

* 1 can (6 1/2 ounce) tuna in water, drained
* 1 small apple, halved (remove seeds) and chopped (1 cup)
* 1/4 cup lowfat vanilla yogurt
* 1 teaspoon prepared mustard
* 1 teaspoon honey
* 6 slices whole wheat bread
* 3 iceberg lettuce leaves

Method:

1. Combine tuna, apple, yogurt, mustard, and honey.
2. Spread 1/2 cup mixture on 3 bread slices.
3. Top each with lettuce leaf and remaining bread.
4. Place on cutting board. Cut sandwiches in half.

[gacountry]

Meatball Sub sandwich

Ingredients:

* 2 cans refrigerated crescent roll dough
* 16 frozen cooked meatballs, thawed, cut in half
* 1 cup tomato spaghetti sauce
* 1 cup shredded mozzarella cheese
* 1 egg, slightly beaten
* 1/4 cup grated Parmesan cheese
* 1/4 tsp. dried basil leaves

Preparation:
Preheat oven to 375 degrees. Spray 2 cookie sheets with nonstick cooking spray. Separate dough into 8 rectangles. Place rectangles on sprayed cookie sheets and firmly press perforations to seal.

Place 4 meatball halves lengthwise down center of each rectangle. Top each sandwich with 2 tablespoons spaghetti sauce and 2 tablespoons mozzarella cheese. With a scissors or sharp knife, make cuts 1 inch apart on each side of filling. Alternately cross strips over meatballs, sauce and cheese so the dough looks braided. Brush each sandwich with beaten egg and sprinkle with Parmesan cheese and dried basil leaves.

Bake at 375 degrees for 15 to 20 minutes or until golden brown. Serves 6

[gacountry]

Baked Chicken Sandwich

* 16 slices white sandwich bread
* 8 slices Swiss cheese
* 2 cups cubed, cooked chicken
* 4 eggs
* 2 1/2 cups milk
* 1/4 teaspoon pepper
* 1 cup cornflake crumbs
* 1 tablespoon butter, melted
* MUSHROOM SAUCE:
* 1 (8 ounce) can mushroom stems and pieces, drained
* 2 tablespoons butter
* 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
* 1/2 cup milk
* 1/2 teaspoon dried thyme

DIRECTIONS

1. In a greased 15-in. x 10-in x 1-in. baking pan, arrange eight slices of bread. Place a slice of cheese on each; top with chicken and another slice of bread. Beat eggs, milk and pepper; pour over the sandwiches. Combine crumbs and butter; sprinkle over sandwiches. Bake at 350 degrees F for 1 hour and 20 minutes or until golden brown.
2. Meanwhile, for sauce, saute mushrooms in butter. Add remaining ingredients; mix well. Heat through but do not boil. Spoon over sandwiches.

[gacountry]

Hot Chicken Salad
INGREDIENTS

* 3 boneless chicken breast halves, cooked and cubed
* 1 cup mayonnaise
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (4.5 ounce) can mushrooms, drained
* 1 (8 ounce) can water chestnuts, drained and chopped
* 1/2 cup chopped celery
* 1 cup crushed butter crackers


DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small skillet, saute the mushrooms in oil.
3. Mix together the chicken, mayonnaise, soup, sauteed mushrooms, water chestnuts and celery. Place mixture in a 12x7.5 inch casserole dish. Top with the crushed crackers, tossed with melted butter. Bake in the preheated oven for 30 to 45 minutes.

[gacountry]

Sour Dough Veggie Sandwich
INGREDIENTS

* 2 tablespoons mayonnaise
* 4 slices sourdough bread
* 1 cup shredded Cheddar cheese
* 2 small zucchini, halved lengthwise
* 1 large tomato, thinly sliced
* 1/4 cup shredded carrot
* 1 tablespoon salted sunflower kernels
* 2 tablespoons butter or margarine, softened


DIRECTIONS

1. Spread mayonnaise on one side of each slice of bread. On two slices, layer the cheese, zucchini, tomato, carrot and sunflower kernels. Top with remaining bread, mayonnaise side down. Spread butter over the outside of bread. In a large skillet, cook over medium heat until bread is lightly toasted and cheese is melted.

[gacountry]

Boiled Egg Salad with a Flair SandwichesINGREDIENTS

* 3 hard-cooked eggs, chopped
* 1/4 cup crushed saltine crackers
* 1/4 cup chopped celery
* 1 tablespoon diced pimientos
* 1/2 cup mayonnaise
* 2 tablespoons milk
* 1/8 teaspoon salt
* 1/8 teaspoon garlic salt
* 1/8 teaspoon pepper
* 2 English muffins, split and toasted

DIRECTIONS

1. In a bowl, combine the eggs, crackers, celery and pimientos. In another bowl, combine the mayonnaise, milk, salt, garlic salt and pepper; mix well. Stir into the egg mixture.
2. Spoon about 1/3 cup onto each muffin half; place on an ungreased baking sheet. Broil 4 in. from the heat for 3-4 minutes or until lightly browned.

[gacountry]

Easy Party Ham and Cheese Sandwiches

* 1 cup butter, softened
* 3 tablespoons poppy seeds
* 1 onion, grated
* 1 tablespoon Worcestershire sauce
* 2 tablespoons prepared Dijon-style mustard
* 2 (12 ounce) packages white party rolls
* 1/2 pound chopped cooked ham
* 5 ounces shredded Swiss cheese


DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together butter, poppy seeds, onion, Worcestershire sauce and prepared Dijon-style mustard.
3. Slice rolls in half horizontally and set aside tops. Spread bottoms with the butter mixture. Top with ham and Swiss cheese. Replace tops.
4. Arrange rolls in a single layer in a medium baking dish. Bake in the preheated oven 10 to 12 minutes, until rolls are lightly browned and cheese is melted.

[gacountry]

Grilled Deli Sandwiches


* 1 medium onion, sliced
* 1 cup sliced fresh mushrooms
* 1 cup julienned green pepper
* 1 cup julienned sweet red pepper
* 2 tablespoons vegetable oil
* 12 slices sourdough bread
* 1/2 pound thinly sliced deli honey ham, smoked turkey and pastrami
* 6 bacon strips, cooked and crumbled
* 6 slices process American cheese
* 6 slices Swiss cheese


DIRECTIONS

1. In a large skillet, saute the onion, mushrooms and peppers in oil until tender. Layer six slices of bread with ham, turkey, pastrami, bacon, vegetables and cheese; top with remaining bread. Wrap each sandwich in foil. Grill, uncovered, over medium heat for 4-5 minutes on each side or until heated through.

[gacountry]

French Dip Sandwiches

* 1 (3 pound) boneless beef chuck roast
* 1 teaspoon dried oregano
* 1 teaspoon dried rosemary, crushed
* 1/2 teaspoon seasoned salt
* 1/4 teaspoon pepper
* 3 cups beef broth
* 1 bay leaf
* 1 clove garlic, peeled
* sliced French bread


DIRECTIONS

1. Place roast on a rack in a pressure cooker; sprinkle with oregano, rosemary, seasoned salt and pepper. Add broth, bay leaf and garlic. Close cover securely; place pressure regulator on vent pipe.
2. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 1 hour. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
3. Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduced. remove beef; shred with two forks. Discard bay leaf and garlic from broth. Serve shredded beef on French bread with broth for dipping.

[gacountry]

Good Spinach Floret Salad

* 4 cups torn spinach leaves
* 2 cups torn iceberg lettuce
* 1 1/2 cups broccoli florets
* 1 1/4 cups cauliflowerets
* 1 cup chow mein noodles
* 8 bacon strips, cooked and crumbled (optional)
* 2 hard-cooked eggs, sliced
* 2 green onions, finely chopped
* 3 fresh mushrooms, thinly sliced
* 3 radishes, sliced
* DRESSING:
* 1 cup vegetable oil
* 3/4 cup sugar
* 1/3 cup cider vinegar
* 1/4 cup chopped onion
* 1 teaspoon salt
* 1 teaspoon Worcestershire sauce


DIRECTIONS

1. In a large salad bowl, toss the first 10 ingredients. Place dressing ingredients in a blender; cover and process until combined. Serve with salad. Refrigerate leftover dressing.

[csi_13]

I have just noticed that there are no recipes for shortbread, and as it is comnig up to Xmas, i thought I might provide one!

Ingredients.

150g of Plain Flour
50g of Rice Flour
175g Butter
115g Caster Sugar
1.5ml (1 - 2 tsp) Baking Powder
Pinch of salt

Pre heat the oven to 160 Celcius
Cream the butter and the sugar together - The easiest way to do this is to place the butter in the microwave for 30 seconds, before adding the sugar. Mix them together until you have a smooth paste

Sift the flour in to the bowl, and then sift the rice flour atop! Add the baking powder, and salt

Mix thouroughly, you should have a dough, that when broken apart forms a bread crumb like consistency

Grease a 17" inch baking tin (round)

Press the dough into the tin, so that its firm and packs together!

Take a fork and press lil' holes all over it (on the surface not all the way through)_
Using a knife, draw lines on the shortbread, dividing it into 6 - 8 sections!

Bake for 35 - 40 mins

When you take it out of the oven, sprinkle with sugar all leave to cool!

Voila - Shortbread! Great on its own or with custard!

xxx

[gacountry]

I have just noticed that there are no recipes for shortbread, and as it is comnig up to Xmas, i thought I might provide one!

Ingredients.

150g of Plain Flour
50g of Rice Flour
175g Butter
115g Caster Sugar
1.5ml (1 - 2 tsp) Baking Powder
Pinch of salt

Pre heat the oven to 160 Celcius
Cream the butter and the sugar together - The easiest way to do this is to place the butter in the microwave for 30 seconds, before adding the sugar. Mix them together until you have a smooth paste

Sift the flour in to the bowl, and then sift the rice flour atop! Add the baking powder, and salt

Mix thouroughly, you should have a dough, that when broken apart forms a bread crumb like consistency

Grease a 17" inch baking tin (round)

Press the dough into the tin, so that its firm and packs together!

Take a fork and press lil' holes all over it (on the surface not all the way through)_
Using a knife, draw lines on the shortbread, dividing it into 6 - 8 sections!

Bake for 35 - 40 mins

When you take it out of the oven, sprinkle with sugar all leave to cool!

Voila - Shortbread! Great on its own or with custard!

xxx

Thank you ever so much!!! Now when I do my shortbread I can say it is authentic!!!LOL just for effect when they take their first bite I just might say it is from my friend in CSI, and to watch for the special effects!! I can hardly wait.

[gacountry]

Drunk Chicken

How to make a drunk chicken

* One Whole Chicken
* Put Salt, Pepper, Garlic Salt all over chicken
* Refrigerate for 24 hours
* Place chicken cavity over-top of a beer can almost (2/3) full of water.
* Put on a cookie sheet
* Place on your grill
* Cook for 1 hour 45 minutes or till do

[gacountry]

Fancy Chicken Marsala

2 cups sliced fresh mushrooms
2 tablespoons butter, melted
4-6 boneless skinless chicken breasts, cut in half lenthwise
1/3 cup flour
1/3 cup butter, divided
1/2 cup marsala wine
1/3 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, freshly grated
1/4 cup green onions, chopped

1. Saute mushrooms in butter in a large skillet until tender.
2. Remove from heat and set aside.
3. Transfer mushrooms to bowl so that you can use same skillet to saute chicken.
4. Flatten chicken to 1/8 inch thickness.
5. Dredge chicken lightly in flour.
6. Saute chicken (saute a few at a time) in skillet using 2-3 tablespoons butter.
7. Saute 3-4 minutes on each side.
8. Repeat with remaining chicken and butter.
9. Place chicken in 13x9 inch pan, overlapping edges if need be.
10. Sprinkle mushrooms over chicken.
11. Reserve pan drippings in skillet.
12. Add wine and chicken broth.
13. Bring to a boil; reduce heat and simmer uncovered 8 minutes, stirring occasionally.
14. Sauce will reduce by half.
15. Stir in salt and pepper.
16. Pour sauce evenly over chicken.
17. Combine cheese and green onions; sprinkle over chicken, Bake uncovered at 375 for 20 minutes.
18. Broil 1 to 2 minutes or until lightly browned.
19. Serves 4-6.

[gacountry]

Fancy Chicken Breasts Recipe
This Recipe is meant for Boy Scouts.
Decide for yourself if it is appropriate for your younger scouts or not.
Required: heavy duty aluminum foil
Ingredients: 8 boneless chicken breasts
6 Tbsp peanut oil
2 Tbsp lemon juice
2 Tbsp thyme
8 slices of cooked ham
8 slices of cheddar cheese
8 slices of tomato
Notes: main course
Instructions: Preheat dutch oven to 350 degrees.
Combine oil, lemon juice, thyme and mix well.
Cut aluminum foil into squares as wide as the foil roll.
Place one chicken breast on a square.
Spoon 1/8 of the oil mixture on each breast.
Seal foil well and place in dutch oven.
Cover and bake 30 minutes.
Open foil and place one slice ham, cheese, and tomato on each breast.
Bake with aluminum open and dutch oven covered for 5 minutes.
Serve on rice

[gacountry]

Chicken Kiev Recipe

Servings: 4
Ingredients:
4 lrg chicken breasts
4 Tbsp butter
4 toes garlic (crushed)
2 eggs
1/2 cup milk
2 cups bread crumbs
1 tsp black pepper
1 tsp salt
1 tsp garlic powder
a couple of dashes of dried parsley

Preheat your oven to 350 F. Pound your chicken until it is the same
thickness through out the breast.
Then place the butter, the garlic and the parsley in the center. Roll the
chicken up tight and seal it with tooth picks. Then mix the eggs and the
milk until smooth. Mix the bread crumbs, salt, pepper, and garlic powder
together. Dip the chicken on the milk/egg mixture, and roll it in the bread
crumbs. Then bake for about 15-20 minutes or until they are golden brown and
firm to the touch.

[gacountry]

Betty Shingler Talmadge wwas the wife of Georgia governor Herman Talmadge, she was an outspoken hoot of a Lady.
This is one of her recipes from the book "How to Cook a Pig", I knew her personally from when I was a little girl in Ashburn, Ga. I repeat she was a hoot. She made this cole slaw for a fish fry at my Granny's when I was a very little girl but I remember it and her.

Betty's Georgia Cole Slaw

1 cup corn oil
1 cup sugar
1 cup apple cider vinegar
2 teaspoons celery seed
2 teaspoons dry mustard
1/4 to 1/2 teaspoon salt
1/4 teaspoon black pepper
1 cabbage, coarsely shredded
1 large onion, sliced in rings
2 green bell peppers, coarsely chopped

Combine the oil, sugar and vinegar in an enamel or stainless steel saucepan. Bring to a boil, lower the heat and simmer for 5 minutes. Add the celery seed, mustard, salt and pepper. Let cool slightly. Combine the cabbage, onion and bell pepper with the marinade in a glass or china bowl. Let stand in the refrigerator for 24 hours.

[gacountry]

Pecan Tassies
Betty Talmadge
Servings: 24


Ingredients:
3 Ounces cream cheese, softened
1/2 Cup butter, at room temperature
1 Cup all-purpose flour
1/4 Teaspoon salt
1 egg, beaten
3/4 Cup brown sugar
2 Tablespoons butter, at room temperature
1/4 Teaspoon salt
1 Teaspoon vanilla extract
1 Cup pecans, chopped

Directions:
1. Mix together the cream cheese, 1/2 cup butter, 1 cup AP flour and 1/4 tsp. salt until blended. Chill this mixture for at least an hour. 2. Form the dough into 24 small balls, then press them into the bottom and sides of ungreased miniature muffin tins. 3. Blend the remaining ingredients, except the pecans, to make the filling. 4. Sprinkle a few nuts in the bottom of each pastry shell. Pour the filling mixture over the nuts to fill each cup 3/4 full. 5. Bake at 350 F for 20-25 minutes, or until the filling is set. 6. Cool slightly and remove from the tins by running a knife around the edges.

[gacountry]

Bacon Cheeseburger Quiche


Ingredients:
1 pound lean ground beef
1 small onion, chopped
4 slices cooked bacon, chopped in bits
3 eggs
1/2 cup mayonnaise
1/2 cup half and half
8 ounces cheddar cheese
garlic powder, optional, to taste
white pepper

Directions:
1. Brown hamburger in skillet with onion. Remove and mix in bowl with bacon pieces, breaking up any larger clumps with a fork or pastry mixer until you have a fine mix. Drain well of any excess grease and press into the bottom of a deep-dish pie pan. Set aside.

2. Preheat oven to 350F.

3. Combine remaining ingredients in mixer bowl and whip well. Pour mixture over beef "crust" and bake 40-45 minutes until top is browned and "set". Cool 15-20 minutes before slicing.

This can be packaged in Ziplocs or plastic containers for meals quickly microwaved over the next 3-5 days. Does not freeze well.

[gacountry]

Tavern On The Green Cheesecake

Ingredients for cake
1 pound cream cheese
1 cup sugar
1/4 teaspoon salt
2 cups sour cream
5 egg yolks
1/4 cup heavy cream
1/2 cup milk
1 tablespoon lemon zest
1 tablespoon orange zest

Ingredients for crust
1 cup graham cracker crumbs
1 tablespoon sugar
1-1/4 tablespoons melted butter
1. Pre-heat oven to 300 degrees F.

2. Make graham cracker crust:

3. In medium bowl combine crumbs, sugar and butter. Mix well.

4. Butter a 10 inch cake mold. Spread mixture evenly over the bottom of the mold.

5. Refrigerate cake mold while cake is being prepared.

Make the cake:
7. Mix the cream cheese, sugar, salt and sour cream.

8. When cream cheese mixture is smooth, add the egg yolks, one at a time. Then add the heavy cream and milk.

9. Stir in the lemon and orange zest. Mix until smooth.

10. Remove cake mold from the refrigerator. Pour the mixture into the pprepared 10 inch cake mold. Set in a larger pan and surround with one inch of very hot water.

11. Bake for 45 minutes to 1 hour.

12. Cool. Refrigerate at least 3-4 hours before serving.

[gacountry]

Warm Ginger Glazed Fruit

Simple, elegant and virtually fat-free. A great dessert for parties.

Ingredients
1-1/2 cups total fruit: strawberries, blueberries, blackberries, raspberries (or whatever fruit you choose)
1 tablespoon diced fresh ginger
1/4 cup orange juice
1/3 cup sugar
1/2 cup water
1 tablespoon orange zest
1 tablespoon corn starch

1. Add ginger (use ground if fresh is not available), orange juice, sugar and water and bring to a boil.

2. Mix cornstarch with cold water (1 teaspoon) and stir into boiling water mixture.

3. Bring back to a boil.

4. Toss with fruit.

5. Serve fruit alone or over a flavorful ice or ice cream.

Serves about 3

[gacountry]

Lemon-Coconut Bars


Prep: 10 min., Bake: 1 hr.
Ingredients

2 cups all-purpose flour
1 cup powdered sugar, divided
1 cup butter, softened
1/2 cup chopped slivered almonds, toasted
Lemon Chess Pie Filling
1 cup sweetened flaked coconut
Preparation
Combine flour and 1/2 cup powdered sugar. Cut butter into flour mixture with a pastry blender until crumbly; stir in almonds. Firmly press mixture into a lightly greased 13- x 9-inch pan.

Bake at 350° for 20 to 25 minutes or until light golden brown.

Stir together Lemon Chess Pie Filling and coconut; pour over baked crust.

Bake at 350° for 30 to 35 minutes or until set. Cool in pan on a wire rack. Sprinkle evenly with remaining 1/2 cup powdered sugar, and cut into bars.
Yield

Makes 32 bars

[gacountry]

Grilled Cheese Meat Loaf Sandwiches


Ingredients

1/4 cup butter, melted
8 hearty white bread slices
12 American cheese slices
8 (1/2-inch-thick) cold meat loaf slices
Garnish: sweet gherkin pickles
Preparation
Heat electric griddle to 350º or a nonstick skillet over medium-high heat.

Brush butter evenly on 1 side of each bread slice. Place 4 bread slices on griddle or in skillet, buttered side down. Top each with 1 1/2 slices cheese, 2 meat loaf slices, and an additional 1 1/2 slices cheese (total of 3 cheese slices on each sandwich). Top with remaining bread slices, buttered side up.

Cook 4 to 5 minutes on each side or until golden. Serve immediately. Garnish, if desired.
Yield

Makes 4 servings

[gacountry]

Taco Teasers

Ingredients

1 pound ground beef
1 small onion, chopped
1/4 cup chopped green bell pepper
1/4 cup water
1 (1 1/4-ounce) envelope taco seasoning mix
1 cup (4 ounces) shredded Monterey Jack or Cheddar cheese
40 won ton wrappers
Vegetable oil
Tex-Mex Mayonnaise or sour cream and salsa
Preparation
Cook first 3 ingredients in a large nonstick skillet, stirring until beef crumbles and is no longer pink. Drain and return beef mixture to skillet. Add 1/4 cup water and taco seasoning.

Simmer 3 to 4 minutes or until liquid evaporates. Remove from heat, and stir in cheese.

Spoon 1 level tablespoon of mixture onto center of each won ton wrapper.

Moisten won ton wrapper edges with water. Bring corners together, pressing to seal.

Pour oil to a depth of 2 inches into a Dutch oven; heat to 365°. Fry filled won tons, in batches, 2 minutes on each side or until golden. Drain on wire racks over paper towels.

Note: Store uncooked appetizers in an airtight container in freezer up to 1 month. Fry, unthawed, in hot oil 2 1/2 minutes on each side or until golden.

Yield

40 appetizer servings

[gacountry]

Barbecue Beans


Ingredients

1/2 medium onion, chopped
1/2 pound ground beef (optional)
10 bacon slices, cooked and crumbled
2/3 cup firmly packed brown sugar
3/4 cup barbecue sauce
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can butter beans, rinsed and drained
1 (15-ounce) can pork and beans, undrained
2 tablespoons molasses
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
Preparation
Cook onion and, if desired, ground beef in a Dutch oven, stirring until meat crumbles and is no longer pink; drain. Stir in bacon and remaining ingredients, and spoon into a lightly greased 2 1/2-quart baking dish. Chill 8 hours, if desired.

Bake bean mixture at 350° for 1 hour, stirring once.

Yield

Makes 10 servings

[gacountry]

Beef Burgers with Caramelized Onions

Try these onions with steak, meat loaf, or pork loin.
Ingredients

4 medium onions, sliced
2 teaspoons sugar
2 teaspoons olive oil
1/4 cup water
2 teaspoons balsamic vinegar
3/4 teaspoon salt, divided
1 pound extra-lean ground beef
2 tablespoons tomato paste
1/4 cup chopped fresh parsley
1/4 teaspoon freshly ground pepper
4 hamburger buns, toasted
4 tomato slices
Preparation
Cook onion and sugar in hot oil in a large nonstick skillet over low heat, stirring often, 20 to 25 minutes or until onion is caramel-colored. Stir in 1/4 cup water, vinegar, and 1/4 teaspoon salt. Set mixture aside, and keep warm.

Combine ground beef, tomato paste, parsley, remaining 1/2 teaspoon salt, and pepper; shape into 4 patties.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or until no longer pink. Serve on buns with caramelized onion and tomato slices.
Yield

Makes 4 servings

[gacountry]

Camp Stew

Ingredients

1 pound ground beef
1 medium onion, chopped
2 large potatoes, peeled and diced
1 (16-ounce) package frozen speckled butter beans, thawed
1 (14 3/4-ounce) can creamed corn
1 (8 3/4-ounce) can whole kernel corn, drained
1 (10-ounce) can barbecued pork
1 (10-ounce) can white chicken in water, drained
2 (14 1/2-ounce) cans stewed tomatoes
1 cup ketchup
1 cup water
2 to 4 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1 teaspoon salt
1 teaspoon pepper
Preparation
Cook ground beef and onion in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain.

Layer potato, butter beans, beef mixture, creamed corn, and remaining ingredients in a 6-quart slow cooker.

Cook, covered, on LOW 8 hours or until potato is tender.

Note: For testing purposes only, we used Castleberry's Barbecue Pork.

Yield

Makes 18 cups

[gacountry]

Refreshing Lemon Sherbet

Prep: 15 min., Freeze: about 35 min. Be careful not to remove any of the white pith underneath when grating the rind, or your sherbet will taste bitter.
Ingredients

4 teaspoons finely grated lemon rind (about 1 large lemon)
1 cup sugar
3 cups half-and-half
1/2 cup fresh lemon juice (about 4 lemon)
1/2 cup water
1/8 teaspoon salt
Garnishes: fresh mint sprigs, thinly sliced lemon wedges, lemon rind strips
Preparation
Stir together first 6 ingredients in a large bowl, stirring until well blended.

Pour lemon mixture into freezer container of a 4-quart ice-cream maker; freeze according to manufacturer's instructions. Garnish each serving, if desired.
Yield

Makes 5 cups

[gacountry]

Lemon Chess Pie

Ingredients

1 unbaked 9-inch deep-dish frozen pastry shell
1/4 cup butter or margarine, softened
1 1/2 cups sugar
4 large eggs
1 tablespoon lemon rind
1/4 cup fresh lemon juice
1 tablespoon cornmeal
Garnishes: lemon slice and zest
Preparation
Bake pastry shell at 425° for 7 minutes or until light golden brown. Reduce oven temperature to 350°.

Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs and remaining ingredients, beating just until blended. Pour mixture into pastry shell; place on a baking sheet.

Bake at 350° for 45 to 50 minutes or until pie is firm, shielding edges with aluminum foil to prevent excessive browning, if needed. Cool completely on a wire rack. Garnish, if desired.

Yield

Makes 8 servings

[gacountry]

Cowboy Nachos

Makes 6 servings
Prep: 10 min., Cook: 5 min., Bake: 4 min.

If you prefer less spicy nachos, use mild chili beans.

1 (15-oz.) can vegetarian chili with beans
1 (15.5-oz.) can spicy chili beans, drained
1 (16-oz.) bag Corn Chips
2 cups (8 oz.) shredded sharp Cheddar cheese
1 (10-oz.) can diced tomatoes and green
chiles, drained
Toppings: sour cream, sliced black olives, sliced green onions, chopped avocado
1. Stir together chili and chili beans in a large saucepan over medium heat; simmer 5 minutes or until mixture is thoroughly heated.
2. Place tortilla chips in an even layer on a baking sheet; sprinkle cheese evenly over chips.
3. Bake at 350° for 3 to 4 minutes or until cheese melts. Top tortilla chips evenly with chili mixture and tomatoes and green chiles. Serve immediately with desired toppings.

[gacountry]

Makes 12 to 16 servings
Prep: 20 min., Bake: 55 min., Stand: 15 min.

Harvest Pumpkin Cake


1 1/3 cups sugar
1/2 cup CRISCO All-Vegetable Shortening*
2 large eggs
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1 cup canned unsweetened pumpkin
1 cup buttermilk
1/2 cup finely chopped dates
3/4 cup chopped toasted walnuts, divided
2 tsp. grated orange rind
CRISCO All-Vegetable Shortening**
All-purpose flour
Brown Sugar-Orange Glaze
1. Beat sugar and shortening at medium speed with an electric mixer until blended; add eggs, 1 at a time, beating until blended.
2. Combine flour and next 7 ingredients; stir together pumpkin and buttermilk until blended. Gradually add flour mixture to shortening mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in dates, 1/2 cup walnuts, and orange rind. Grease a 10-cup Bundt pan with shortening; flour pan. Pour batter into pan.
3. Bake at 350° for 50 to 55 minutes or until a long wooden pick inserted in center comes out clean. Place cake in pan on a wire rack. Make holes in cake in pan, using a long wooden pick. Pour 2/3 cup Brown Sugar-Orange Glaze over hot cake in pan, and let stand 15 minutes. Remove cake from pan; drizzle remaining 1/3 cup Brown Sugar-Orange Glaze over cake, sprinkle with remaining 1/4 cup walnuts, and let cool completely.
*1/2 cup CRISCO Stick may be substituted.
**CRISCO Stick may be substituted.

Brown Sugar-Orange Glaze:

Makes about 1 cup
Prep: 10 min., Cook: 6 min.

1/2 cup firmly packed brown sugar
1/3 cup light corn syrup
1/2 tsp. grated orange rind
2 Tbsp. fresh orange juice

1. Stir together sugar and corn syrup in a small saucepan over medium-low heat, and bring to boil. Reduce heat to low, and simmer 2 minutes. Remove mixture from heat; stir in grated rind and orange juice.

[gacountry]

Very Italian Mac and Cheese

Makes 8 to 10 servings
Prep: 20 min., Bake: 1 hr., Stand: 10 min.

1 (8-oz.) package BARILLA Elbow Plus macaroni
Vegetable cooking spray
1/2 cup Italian breadcrumbs, divided
1 (10-oz.) block white Cheddar cheese, shredded*
2 cups (8 oz.) shredded mozzarella cheese
3/4 cup (3 oz.) shredded Parmesan cheese
6 large eggs, lightly beaten
4 cups milk
1 tsp. salt
1 tsp. seasoned pepper
Tomato-Basil Topping
1. Prepare macaroni according to package directions; set aside.
2. Coat the bottom and sides of a 13-x 9-inch baking dish with cooking spray. Sprinkle 1/4 cup breadcrumbs evenly over bottom of baking dish; tilt dish to coat sides evenly with breadcrumbs.
3. Layer one-third each of cooked elbow macaroni, shredded cheeses, and remaining 1/4 cup breadcrumbs in baking dish. Repeat layers twice, ending with breadcrumbs.
4. Whisk together eggs, milk, salt, and seasoned pepper; pour evenly over layered mixture.
5. Bake at 350° for 55 to 60 minutes or until golden and set. Let stand 10 minutes before serving. Sprinkle top evenly with Tomato-Basil Topping.
*1 (10-oz.) block sharp Cheddar cheese, shredded, may be substituted.

Tomato-Basil Topping:

Makes about 2 cups
Prep: 10 min.

4 large plum tomatoes, seeded and diced
1/4 cup (1 oz.) shredded Parmesan cheese
3 Tbsp. chopped fresh basil

1. Stir together all ingredients.

[gacountry]

Easy Caramel Popcorn

Makes 18 cups
Prep: 10 min., Cook: 10 min., Bake: 1 hr.

Caramel corn never tasted better, and there’s no thermometer required. If you can boil water, you can make this. It’s sure to disappear fast.

1 1/4 cups DOMINO Light Brown Sugar
2/3 cup butter
1/2 cup light corn syrup
1/2 tsp. salt
1 tsp. vanilla extract
1/4 tsp. baking soda
1 (3.3-oz.) packages microwave popcorn, popped
(16 cups)
1 (10-oz.) can salted mixed nuts (optional)
1. Bring first 5 ingredients to a boil in a saucepan over medium heat, stirring constantly. Reduce heat to medium-low, and simmer 5 minutes. Remove from heat, and stir in 1/4 tsp. baking soda.
2. Combine popcorn and, if desired, nuts in a lightly greased roasting pan. Pour sugar mixture evenly over popcorn. Using a lightly greased spatula, stir well to coat.
3. Bake at 250° for 1 hour, stirring every 15 minutes. Spread on wax paper to cool, breaking apart large clumps as mixture cools. Store in airtight containers.

[gacountry]

Spicy Black Bean Dip

Makes 12 servings
Prep: 10 min., Cook: 15 min.

1 (12-oz.) package chorizo sausage,
casings removed
1 (24-oz.) jar TOSTITOS Medium Salsa
1 (15-oz.) can black beans, rinsed and drained
1 tsp. ground cumin
1 tsp. fresh lime juice
3 Tbsp. chopped fresh cilantro
1 (16 1/2-oz.) bag TOSTITOS Bite Size
Gold Tortilla Chips
1. Cook chorizo sausage in a Dutch oven over medium-high heat, stirring until sausage crumbles and is done (about 10 minutes); drain well, and pat dry with paper towels. Return sausage to Dutch oven.
2. Stir in salsa and next 3 ingredients, and cook over medium heat until thoroughly heated; sprinkle evenly with fresh cilantro. Serve dip warm with chips.

[gacountry]

Sunday Nite Deluxe Grilled Cheese Sandwich

Makes 4 sandwiches
Prep: 15 min., Cook: 6 min.

4 plum tomatoes, sliced
1/4 tsp. salt
1/4 tsp. pepper
1 large avocado, peeled and cut into 8 slices
1 Tbsp. rice vinegar
1/4 cup butter or margarine, softened
2 Tbsp. shredded Parmesan cheese
8 whole grain bread slices
4 (1-oz.) Muenster cheese slices
8 OSCAR MAYER Ready to Serve bacon slices
4 (1-oz.) sharp Cheddar cheese slices
4 (1-oz.) Monterey Jack cheese slices
1. Sprinkle tomato slices evenly with salt and pepper. Gently toss avocado with vinegar, and set aside.
2. Stir together butter and Parmesan cheese; spread evenly on 1 side of each bread slice.
3. Place 4 bread slices, buttered side down, on wax paper. Top evenly with Muenster cheese, bacon, avocado, Cheddar cheese, tomato, and Monterey Jack cheese; top with remaining bread slices, buttered side up.
4. Cook sandwiches in a large nonstick skillet or griddle over medium heat 2 to 3 minutes on each side or until golden brown and cheeses are melted.

[gacountry]

Cramberry Compote

Ingredients

2 (12-oz.) packages fresh cranberries
1 3/4 cups sugar
1 tablespoon grated orange rind
1/4 cup orange juice
2 tablespoons orange liqueur
1 cinnamon stick
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1/2 teaspoon freshly grated nutmeg
Preparation
1. Stir together all ingredients in a heavy saucepan over medium-high heat; cook, stirring often, 5 to 7 minutes or until cranberry skins begin to split. Reduce to heat medium-low, and cook, stirring occasionally, 5 minutes or until thickened. Remove from heat, and let cool 15 minutes. Remove and discard cinnamon stick. Store mixture in an airtight container in refrigerator up to 1 week.
Yield

Makes 3 1/2 cups

[gacountry]

Sweet Potato Apple Cobbler

Ingredients

4 medium-size sweet potatoes
2 Granny Smith apples, peeled and thinly sliced
1 1/2 cups orange juice
1/2 cup granulated sugar
1/4 cup firmly packed dark brown sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup butter or margarine, divided
1 cup chopped pecans, toasted
1 (15-ounce) package refrigerated piecrusts
2 teaspoons granulated sugar
Bourbon Whipped Cream (optional)
Preparation
Pierce sweet potatoes several times with a fork, and place on an aluminum foil-lined baking sheet.

Bake at 400° for 1 hour or until done; cool slightly. Peel and cut crosswise into 1/4-inch-thick slices.

Place apple slices in an even layer in a lightly greased 13- x- 9-inch baking dish; top with sweet potato slices.

Stir together 1 1/2 cups orange juice and next 6 ingredients. Pour over sweet potato mixture. Dot with 6 tablespoons butter.

Sprinkle 1/2 cup chopped pecans on a cutting board. Unfold 1 piecrust, and place on pecans; gently roll piecrust dough into pecans. Cut with a leaf-shaped cookie cutter; place leaves over sweet potato mixture. Repeat procedure with remaining 1/2 cup chopped pecans and piecrust.

Microwave remaining 2 tablespoons butter in a 1-cup glass measuring cup at HIGH 20 to 30 seconds or until melted. Brush butter over crust, and sprinkle with 2 teaspoons granulated sugar.

Bake at 400° for 45 minutes or until golden. Serve warm with Bourbon Whipped Cream, if desired.
Yield

Makes 12 servings

[gacountry]

Honey-Lemon Butter

Serve this sweet, nutty butter with warm rolls or breakfast waffles or pancakes.
Ingredients

1/2 cup butter, softened
2 tablespoons honey
1 teaspoon grated lemon rind
1/2 cup chopped pecans, toasted
Preparation
Stir together first 3 ingredients. Roll mixture on wax paper, forming a 6-inch-long log. Roll log in chopped pecans. Wrap in wax paper; chill 1 hour or until firm.
Yield

Makes about 3/4 cup

[gacountry]

Bourbon Whipped Cream



This recipe goes with Sweet Potato-Apple Cobbler
Ingredients

1 cup whipping cream
2 tablespoons granulated sugar
1 tablespoon bourbon
Preparation
Beat whipping cream and sugar at medium speed with an electric mixer until stiff peaks form; stir in bourbon.

Yield

Makes about 2 cups

[gacountry]

Orange-Dijon Pork Loin

Ingredients

2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon rubbed sage
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1 (4- to 5-pound) rolled boneless pork loin roast
Orange-Dijon Sauce
Preparation
Combine first 5 ingredients; rub evenly over roast. Place roast in a lightly greased 13- x 9-inch pan.

Bake at 325° for 1 hour. Cover and bake 30 more minutes or until a meat thermometer inserted into thickest portion registers 160°. Top with Orange-Dijon Sauce.

Yield

Makes 8 servings

[gacountry]

Butter Muffins
See Menu

Rating:
Butter Muffins
Ingredients

2 cups self-rising flour
1 (8-ounce) container sour cream
1 cup butter or margarine, melted
Preparation
Stir together all ingredients just until blended. Spoon batter into lightly greased miniature muffin pans, filling to the top.

Bake at 350° for 25 minutes or until lightly browned.
Yield

2 1/2 dozen

[gacountry]

OLD FASHION TEA CAKES

3/4 cup butter, softened
1 3/4 cup sugar
1/2 tsp salt
1 tsp vanilla
1/2 tsp baking soda dissolved in 1 tbsp sour milk
3 1/2 cups flour
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/2 cup milk

Cream butter and sugar together. Add vanilla and baking soda that has been dissolved in sour milk.

Sift the dry ingredients and add alternately with milk to the first mixture. Shape into cylinder rolls, wrap in wax paper and chill.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F.

Slice cookie dough thin and place on lightly greased baking sheets.

Bake 8-12 minutes.

[andU]

I don't know if I would like Pecan Pie. I'm afraid of Pecans to be honest. lol
There nuts right? I'm not big on nuts, the only nuts I like are peanuts and pistachios. But Pecan pie always looked good. Are the Pecans only on the top? or are they in the pie too? What is in the filling? If I could remove the pecans would it still be good?

I'm just now reading up on this thread, so please forgive the late posting. I think that a pecan pie without the pecans would taste similar to a sugar cream pie - very yummy, very rich!

[andU]

Guinea con Mole (chicken with gravy)

Boil a whole chicken until tender and then remove from the broth to cool. Debone the chicken and tear up into bite size pieces (I prefer this to cutting). Gravy: Bring broth to a soft boil and ladle aprox. 4oz of the undiluted broth into a small bowl and add either corn starch or flour to thicken (I usually make it very pasty) and once mixed well; add to the chicken broth. Add about one/fourth of a jar/bottle of Mexene chili powder (I prefer this brand because it is not bitter) and allow to simmer into a boil. Put the chicken into the gravy and let simmer about 20 - 30 min. Prepare cooked rice (I use the boil in bag). Place rice in a serving dish and pour the chicken and gravy over it; serve with flour tortillias and a salad or veggies. This is a great dish! I obtained the recipe from a friend who is from Mexico. Left overs are delicious, too!

[andU]

Fried flour tortillias

Deep fry or pan fry flour tortillias until crips and drain on paper towel. sprinkle with cinnamon and sugar - yummy!

[andU]

Polska Kielbaska Soup
(Polish Sausage Soup)

I pkg. of Kielbaska (if you can't find it you can use smoked sausage, but the kielbaska is seasoned different); slice into thin pieces (yeah, all of it)
6-8 med sized potatoes, peeled and cut into bite size pieces
1 large can of crushed tomatoes (or whole tomatoes that you can crush with your hand or a fancy kitchen gadget); after putting the tomatoes in the soup pan, fill the can with water (2-3 times) and add that to the tomatoes. Add the sausage and the potatoes and bring to a boil; then turn down to med heat to allow cooking at a slower pace. When the potatoes are tender, the soup is done. My kids loved it growing up and I still make it for them.
Note: One of my sisters dated and was engaged to a man of Polish descent and we got the recipe from his mother (no, they broke the engagement and she ended up marrying someone else, as did he - but, we still hear from him once in a blue moon).

[gacountry]

andU,
Thank you so much for these yummy recipes! My Secret Sister Group often has Soup and Salad meetings. I have made Pizza Soup and Taco Soup and your yummy sounding soup is coming to our meeting next Tuesday Night. Oh and you will appreciate that it is a Christian Group and we "adopt" needy families and we always invite them or make extra and carry to them. We have a cancer victim and her 29 year old son that has Downs. WE also have 10 nursing home patients that we visit and make gifts for. And we do gifts for DEFAC and Foster children at Christmas. WE have such fun and we get to share God's Love as we do good for those that need us, and we get to eat!

[WarmNCozy]

http://i243.photobucket.com/albums/ff305/CozyNWarm/Food/italian_wedding.jpg
Italian Wedding Soup with Carrots, Orzo and Italian Meatballs

There are endless variations on this soup, but the main elements are meatballs and greens. In this recipe, the meatballs are made of ground sirloin, and plenty of fresh herbs and spinach for the green component. While the name indicates that the soup might be served at an Italian wedding, it is actually a mistranslation of minestra maritata, which refers to the "marriage" of greens and meat in the soup.
Serves 5-6

For the Meatballs
* 3/4 pound ground sirloin
* 1 egg
* 1/3 cup breadcrumbs
* 3 tablespoons grated Parmesan
* 2 tablespoons chopped garlic
* 2 tablespoons chopped fresh oregano
* 3 tablespoons chopped flat leaf parsley
* pinch ground nutmeg
* pinch hungarian paprika
* 1/2 teaspoon salt
* 1/2 teaspoon pepper


For the Soup
* 2 tablespoons unsalted butter
* 2 tablespoons chopped garlic
* 3/4 cup chopped white onion
* 3/4 cup chopped carrot
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 4 cups low-sodium chicken broth
* 2 cups water
* 1 small can whole tomatoes, drained & halved
* 1 cup orzo
* 2 cups shredded Spinach

Combine ground sirloin, egg, breadcrumbs, Parmesan, garlic, oregano, parsley, nutmeg, paprika, salt and pepper in a medium bowl. Use a teaspoon to measure out meat for even sized meatballs. With damp hands, shape them into little balls. Cover and refrigerate until ready to cook.

Melt the butter in a large soup pot over medium heat. Add garlic, onion, carrot, salt and pepper and cook until translucent and fragrant, about 4 minutes. Stir in chicken broth, water and tomatoes. Cover and cook 10 minutes over medium heat or until soup comes to a boil.

Add meatballs and orzo to the boiling soup and stir to make sure they are fully submerged. Cover and simmer for another 15 minutes over medium heat. Stir in spinach. Test a meatball and a piece of orzo to ensure that they are fully cooked. Taste and adjust seasoning. Serve immediately.

Nutrition Info
Per serving (About 14.5oz/409g-wt.): 320 calories (150 from fat), 17g total fat, 7g saturated fat, 20g protein, 24g total carbohydrate (3g dietary fiber, 3g sugar), 85mg cholesterol, 600mg sodium

[andU]

andU,
Thank you so much for these yummy recipes! My Secret Sister Group often has Soup and Salad meetings. I have made Pizza Soup and Taco Soup and your yummy sounding soup is coming to our meeting next Tuesday Night. Oh and you will appreciate that it is a Christian Group and we "adopt" needy families and we always invite them or make extra and carry to them. We have a cancer victim and her 29 year old son that has Downs. WE also have 10 nursing home patients that we visit and make gifts for. And we do gifts for DEFAC and Foster children at Christmas. WE have such fun and we get to share God's Love as we do good for those that need us, and we get to eat!

I hope you all enjoy the recipe! It can be frozen, too. My family loves it and... the leftovers are even better than the first bowl dipped! Please let me know your thoughts about the soup.

[KTScarlettOkity]

INGREDIENTS

* 1 can (11 ounces) mandarin oranges, drained
* 1 medium cucumber, seeded and chopped
* 1 green onion, thinly sliced
* 1/4 cup cider vinegar
* 1 teaspoon minced fresh dill
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 4 orange roughy fillets

DIRECTIONS

For relish, in a small bowl, combine the first five ingredients; set aside. Combine salt and pepper; sprinkle over fillets. Place on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 9-12 minutes or until fish flakes easily with a fork. Use a slotted spoon to serve relish with the fish. Yield: 4 servings.

**NOTE: We just LOVE this recipe. My husband isn't a big fish fan, but orange roughy is yummy without a heavy fish taste so he really likes it. The combination of the cold relish w/ the hot fish is a winner and it's easy to make. Enjoy!

~Katie

[KTScarlettOkity]

INGREDIENTS

* 4 cups chopped tomatoes
* 1 can (15-1/2 ounces) hominy, rinsed and drained
* 1 can (15 ounces) black beans, rinsed and drained
* 1 can (15 ounces) pinto beans, rinsed and drained
* 1-1/2 cups chopped red onion
* 1 cup minced fresh cilantro
* 1/4 cup lime juice
* 3 tablespoons olive oil
* 2-1/2 teaspoons chili powder
* 2-1/2 teaspoons ground cumin
* 1 teaspoon pepper
* 1/2 teaspoon salt

DIRECTIONS

In a large bowl, combine the tomatoes, hominy, beans, onion and cilantro. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Refrigerate for at least 2 hours before serving.

NOTE: This is a big favorite at picnics and pot lucks! It's a wonderful combination of flavors.

[KTScarlettOkity]

INGREDIENTS

* 1 package (16 ounces) angel hair pasta
* 1-1/2 pounds ground beef
* 1 jar (26 ounces) spaghetti sauce
* 2 cans (8 ounces each) tomato sauce
* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 1 cup (8 ounces) sour cream
* 2 cups (8 ounces) shredded Colby-Monterey Jack cheese

DIRECTIONS

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat.
Drain pasta. Combine soup and sour cream. In two 8-in. square baking dishes, layer 1/2 the meat sauce, pasta, soup mixture and cheese. Repeat layers.
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 55-65 minutes or until cheese is melted.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 2 casseroles (6 servings each).

NOTE: This is SHAMELESS comfort food. But perfect for cold fall and winter months here in Michigan. I like to make it on the weekend because I'll have the extra casserole for later in the week.

[gacountry]

Thank you, Thank You these sound delish!

[sweetgranny]

INGREDIENTS

* 4 cups chopped tomatoes
* 1 can (15-1/2 ounces) hominy, rinsed and drained
* 1 can (15 ounces) black beans, rinsed and drained
* 1 can (15 ounces) pinto beans, rinsed and drained
* 1-1/2 cups chopped red onion
* 1 cup minced fresh cilantro
* 1/4 cup lime juice
* 3 tablespoons olive oil
* 2-1/2 teaspoons chili powder
* 2-1/2 teaspoons ground cumin
* 1 teaspoon pepper
* 1/2 teaspoon salt

DIRECTIONS

In a large bowl, combine the tomatoes, hominy, beans, onion and cilantro. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Refrigerate for at least 2 hours before serving.

NOTE: This is a big favorite at picnics and pot lucks! It's a wonderful combination of flavors.
I made this for a thing I am having today and it is GREAT.....it is too early but I tasted it after it marinated all night and......fabuloso!!!;)

[KTScarlettOkity]

Granny~ I'm so glad you like it! I'm sure you'll get as many compliments as I have on it. The recipe is from one of the Taste Of Home magazines. I get all sorts of ideas from their magazines. Cheers! :)

[lexcat]

:tongue: Oh my gosh, I am sitting here at work, reading all these things and it is making me so hungry!!!!

For anyone that wants a spin on Chocolate cake:

Bake a chocolate cake like you normally would. Buy a small can of condensed milk, a jar of Carmel and a tub of cool whip.

After you bake the cake, while it is still warm, poke holes in it with a knife or a straw, something bigger then a toothpick. Pour the can of condensed milk over the cake and let it soak in through the holes and around the sides (make sure it gets under the cake too). After you do that, pour the Carmel over top of that, and let it soak in as well. Let the cake cool in the fridge and then top it with cool whip (for those that like nuts, you can add some chopped walnuts on top).

Also, if anyone is looking for a good Baklava receipt, let me know. For those of you who don't know what Baklava is, it is a Greek or Armenian desert that is put together with brown sugar, walnuts, Karo syrup, honey, butter and filo dough. yum yum yum!!!!! My family is part Armenian so i have a few of my grandmother's recepies for some different things.

[gacountry]

:tongue: Oh my gosh, I am sitting here at work, reading all these things and it is making me so hungry!!!!

For anyone that wants a spin on Chocolate cake:

Bake a chocolate cake like you normally would. Buy a small can of condensed milk, a jar of Carmel and a tub of cool whip.

After you bake the cake, while it is still warm, poke holes in it with a knife or a straw, something bigger then a toothpick. Pour the can of condensed milk over the cake and let it soak in through the holes and around the sides (make sure it gets under the cake too). After you do that, pour the Carmel over top of that, and let it soak in as well. Let the cake cool in the fridge and then top it with cool whip (for those that like nuts, you can add some chopped walnuts on top).

Also, if anyone is looking for a good Baklava receipt, let me know. For those of you who don't know what Baklava is, it is a Greek or Armenian desert that is put together with brown sugar, walnuts, Karo syrup, honey, butter and filo dough. yum yum yum!!!!! My family is part Armenian so i have a few of my grandmother's recepies for some different things.

OH MY GOD yes PLEASE post them, I love baklava! OH and your Grandmother's recipes would be wonderful.

[lexcat]

OH MY GOD yes PLEASE post them, I love baklava! OH and your Grandmother's recipes would be wonderful.

haha, i will post them first thing in the morning!!! Somehow her's always tasted better then my version, but i think that's just a grandma thing.

[KTScarlettOkity]

Somehow her's always tasted better then my version, but i think that's just a grandma thing.

LOL! Isn't that the truth!! Food always seems to taste better when someone else, particularly mom or grandmom makes it. :) Hubby also loves my moms recipe for mac and cheese. But to me, it never tastes as good as when she made it.

[KTScarlettOkity]

INGREDIENTS:
* 1 egg
* 2 (7 ounce each) cans tuna, drained
* 1/2 cup chopped onion
* 1/2 cup shredded Cheddar cheese
* 1/2 cup snipped fresh (or 1/4 cup dried...but fresh tastes best!)
* 1 teaspoon celery salt
* 1/4 teaspoon pepper
* 2 cups Bisquick baking mix
* 1/2 cup cold water

Cheese Sauce
* 1/4 cup butter or margarine
* 1/4 cup Bisquick baking mix
* 1/4 teaspoon each salt and pepper
* 2 cups milk
* 1 cup shredded Cheddar cheese (I actually use 1 1/2 cups as we prefer a thicker sauce

DIRECTIONS:

Heat oven to 375 degrees. Beat egg slightly; set aside 2 tablespoons of the egg. Stir tuna, onion, cheese, parsley, celery salt, and pepper into remaining egg. Stir baking mix and water to a soft dough; knead 5 times on a floured cloth-covered board. Roll into rectangle, 15 x 10 inches. Spread with tuna mixture.

Roll up, beginning at long side. With sealed edge down, shape into ring on greased baking sheet; pinch ends together. With scissors, make cuts 2/3 of the way through ring at 1 inch intervals. Turn each section on its side to show filling. Brush top with reserved egg. Bake 25 to 30 minutes. Serve with hot Cheese Sauce.


**NOTE: I remember my mother got this recipe from a red recipe box full of recipe cards (Betty Crocker?) in the 70's. We loved it as kids and I found it online after thinking of it several years ago. Another family comfort food favorite!

[SparklePlenty]

2 cups salmon
1 egg, well beaten
1 1/2 cups grated cheese
3 Tbsp. milk
1 Tbsp. melted butter
1/2 tsp. salt
Few grains of pepper
Crackers or bread crumbs

Mix all ingredients; use enough crackers or bread crumbs to make a stiff mixture. Pack into a loaf pan and cover top with buttered crumbs. Bake at 375 until golden brown. Serves 6.

[SparklePlenty]

Coca cola Cake

First:

1 box yellow cake mix
1 pkg. instant chocolate pudding (unprepared)
2/3 cup cooking oil
4 eggs
12 oz. Coke

Second:

2 1/2 Tbsp. cocoa powder
3 Tbsp. milk
1 stick melted butter
1 box confectioner's sugar
1/4 tsp. vanilla

Mix and bake first list at 350 for 25 minutes. Right before cake is ready, mix second list and heat it on low until mixed well and pour over hot cake.

[gacountry]

Coca cola Cake

First:

1 box yellow cake mix
1 pkg. instant chocolate pudding (unprepared)
2/3 cup cooking oil
4 eggs
12 oz. Coke

Second:

2 1/2 Tbsp. cocoa powder
3 Tbsp. milk
1 stick melted butter
1 box confectioner's sugar
1/4 tsp. vanilla

Mix and bake first list at 350 for 25 minutes. Right before cake is ready, mix second list and heat it on low until mixed well and pour over hot cake.


Your recipes are great and we are so very glad you found us!!!! More please
http://i163.photobucket.com/albums/t288/Snag_Sets/Animated/Angel%202/YouAreWelcome.gif

[SparklePlenty]

gacountry .... Thank you for the spectacular welcome !! I will try to find my best ones.

[andU]

GA, did you try the polish sausage soup? I've been tempted to add some green beans or something to it but haven't, yet (maybe some cabbage?)

[WarmNCozy]

Potato & Leek Soup

This is a traditional Irish Soup commonly used in Ireland

* 2 pounds boiling potatos, peeled and sliced
* 1 pound leeks, washed and sliced
* 1 onion, chopped
* 1 celery stalk, sliced
* 5 cups chicken stock or broth
* 2 1/2 cups of milk
* 4 tablespoons butter
* 1 bay leaf
* 2 tablespoons chopped fresh parsley
* salt & pepper
* 1/2 cup of half & half
* 1/4 cup chopped fresh chives



Melt the butter over medium heat in a large saucepan.
Add the vegetables, cover, and cook for 5 7 minutes, stirring freguently.
Add the stock or broth, 1/2 cup of milk, the bay leaf, parsley, salt and pepper.
Reduce heat to low, cover, and cook until the vegetables are tender, 25 to 30 minutes.
Discard the bay leaf, and let the soup cool for 10 - 15 minutes.
Transfer to a blender or food processor in batches and process until smooth.
Heat the puree in a saucepan over medium heat and stir in the remaining 2 cups of milk.
Serve the soup in bowls and swirl in 1 tablespoon half-and-half into each serving.
Sprinkle with the chives.

[WarmNCozy]

http://i243.photobucket.com/albums/ff305/CozyNWarm/Food/holly-r.gifChristmas Puddinghttp://i243.photobucket.com/albums/ff305/CozyNWarm/Food/plum_pudding.gif

*
8oz Cream Flour
*
8oz Sultanas
*
8oz Raisins
*
8oz Currants
*
8oz Fresh White Bread Crumbs
*
8oz Dark Brown Sugar
*
2 Large Eggs
*
3oz Mixed Peel
*
1 Medium Eating Apple
*
1 tsp Mixed Spice
*
8oz Shredded Suet
*
1 tsp Nutmeg
*
Pinch of Salt
*
3 tblsps Milk


Put the sultanas, raisins and currants in a large bowl. Use seedless raisins or stone them first.
Stir in the breadcrumbs.
Sift the flour and stir in the sugar and mixed peel.
Peel, core and grate the apple into the bowl.
Add the shredded suet with the beaten eggs, the spices and salt and mix very well to a soft consistency with milk.
Turn the mixture into two 2lb pudding basins and cover each one with greaseproof paper.
Cover with foil and tie on the coverings.
Boil the puddings for 4 hours, replenishing the pan with more boiling water as it evaporates.
On the day, boil or steam the puddings for another 2 hours.
Serve with custard.

Cooks Tip: If possible, keep the puddings for 4-6 weeks before eating.

http://www.foodireland.com/Merchant2/merchant.mvc?

http://i243.photobucket.com/albums/ff305/CozyNWarm/Food/601409.gifhttp://i243.photobucket.com/albums/ff305/CozyNWarm/Food/601408.gifhttp://i243.photobucket.com/albums/ff305/CozyNWarm/Food/580402.gif

[SparklePlenty]

Taco flavored Doritos
2 cups cooked chicken, diced
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 can Ro-Tel tomatos
grated cheese
Jalapeno peppers, sliced (if desired)

Cover bottom of baking dish with Doritos; add chicken. Stir together both soups and tomatos;
pour over chicken. Add peppers (if desired). Top with grated cheese. Bake at 350 for about 30
minutes.

[SparklePlenty]

Cut kernels off ears of corn without cutting too close to cob. Put in skillet. Add a little butter and enough water to cover bottom of pan. Cover and cook gently about 10 minutes. Remove cover and add butter and season to taste with salt and pepper. Cook until liquid has evaporated.

[SparklePlenty]

3 eggs
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1 tablespoon sugar

3/4 cup milk or cream
1 can (12 1/2 oz.) whole kernel corn, drained.
Butter

Beat eggs well; add salt, pepper, paprika, and sugar. Beat until light and foamy. Add milk. Place corn in greased baking dish. Pour egg mixture over corn. Dot with butter; bake at 375 for 45 minutes. Serves 6.

[SparklePlenty]

1 1/2 stick butter
1 cup chopped pecans
1/4 teaspoon rosemary
1 bottle (8 oz.) sweet pickled onions
4 cans (17 oz.) green peas; drained
Salt, pepper, sugar, to taste

Melt butter, add pecans and rosemary. Pour over onions and peas, cover and bake 20 minutes in 350 degree oven or until hot. Serves 16.

[SparklePlenty]

1/2 gallon milk
1/2 gallon vanilla ice milk
1 fifth of bourbon
Nutmeg

Blend together using blender or electric mixer. Sprinkle nutmeg on top of punch. Serve in punch bowl or pitcher. Do not serve over ice. The ice milk makes it cold. The ice would dilute it. Makes 25 6-ounce servings.

[Mishell1383]

The recipes sound delicious Sparkle! What is ice milk i never heard of it?

[SparklePlenty]

The recipes sound delicious Sparkle! What is ice milk i never heard of it?

I would describe it as being a cross between ice cream and sherbert. I think I have only seen it in vanilla, strawberry, and chocolate flavors.

[SparklePlenty]

4 eggs
1 teaspoon lemon juice
1 cup finely chopped pecans
1 (1 lb.) box light brown sugar
1 teaspoon vanilla
2 unbaked 8 inch pie shells

Stir all ingredients together except the pie shells. Pour into pie shells. Bake 40to 45 minutes at 350. Makes 2 pies.

[SparklePlenty]

1/2 cup margarine
1/2 cup brown sugar
1 cup flour

Mix well and press into greased pan. Bake 10 minutes at 350.

2 eggs
1 cup brown sugar
1 teaspoon vanilla
2 tablespoon flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coconut
1/2 cup chopped nuts
1/2 cup figs, raisins and dates

Mix well and pour over first baked mixture. Bake 10 minutes more at 350.
Cool and cut into squares.

[SparklePlenty]

This is a revised recipe for the milk punch that I posted earlier. In 1994, the Food and Drug commission changed the name of ice milk to low fat ice cream. Both are the same thing. They are ice cream made with skim milk. This tells me how long it has been since I used this recipe. Time flies.

1/2 gallon milk
1/2 gallon low fat vanilla ice cream
1 fifth of bourbon
Nutmeg

Blend together using blender or electric mixer. Sprinkle nutmeg on top of punch. Serve in punch bowl or pitcher. Do not serve over ice. The low fat ice cream makes it cold. The ice would dilute it. Makes 25 6-ounce servings.

[Gardner32]

I'd always shuddered at the thought of peanut butter and jelly together but I was coaxed to try it in a restaurant at Disneyworld and it was lovely. However, it wasn't a normal kind of jam like strawberry or raspberry -it was green in colour. What would that be?

Jayelles, It could have been Jalepeno jelly, it is very mild and sweet, comes in green or red. Good stuff!

[Drumbum]

2 lbs hambuger (cooked & drained.)
1 lg onion (chopped.)
1 can tomatoes (Mexican or Italian)
1 can Rotel Tomatoes
1 can Ranch Style beans
3 cans Minestrone soup
1 cup water
1 can pinto or garbonzo beans.
Veggies (optional)


Crock pot/slow cooker set to low for 2-3 hrs

[Karin]

2 lbs hambuger (cooked & drained.)
1 lg onion (chopped.)
1 can tomatoes (Mexican or Italian)
1 can Rotel Tomatoes
1 can Ranch Style beans
3 cans Minestrone soup
1 cup water
1 can pinto or garbonzo beans.
Veggies (optional)


Crock pot/slow cooker set to low for 2-3 hrs

Drummy can cook too! Looks good, I'll have to try it. Have a great night.