By Grandpa Sterling
Remove some of the juices from the liver pieces by boiling in water for a few minutes.
Remove liver pieces from water and dredge in flour.
Fry in oil on both sides until done.
Salt and pepper.
Serve with sliced onions that have been cooking in another pan with oil or butter.
Tuesday, November 29, 2011
Jumbo Butterflied Shrimp
Batter:
2 c. flour and 2 eggs
2 t. baking soda
Add a little water til a good consistency
Dip prepared shrimp in batter and fry in 350 oil until crisp and golden in color.
You may want to turn it over. Fry
Shrimp Hot Sauce
If you like a hot sauce combine: catsup, minced onion, worchestershire, and a little tobasco if you like it hotter.
Tarter Sauce:
Mix: lemon, salad dressing or mayo, olives, onion, and sugar
2 c. flour and 2 eggs
2 t. baking soda
Add a little water til a good consistency
Dip prepared shrimp in batter and fry in 350 oil until crisp and golden in color.
You may want to turn it over. Fry
Shrimp Hot Sauce
If you like a hot sauce combine: catsup, minced onion, worchestershire, and a little tobasco if you like it hotter.
Tarter Sauce:
Mix: lemon, salad dressing or mayo, olives, onion, and sugar
Grandpa's Soup
Turkey or Chicken Soup
Boil chicken or bones in water along with bay leaf, a piece of carrot or other seasonings. If boiling the bones, strain and throw those away. Add cubed potatoes, onions, and baby carrots until almost done. If you want meat pieces in the soup, add those also. Add some handfulls of macaroni and noodles and cook until almost done then remove from heat. More seasonings may be needed. Add salt and pepper to taste.
Note from Sherry: Dad often cooked the turkey bones after Thanksgiving in a big pot. It made a great flavored soup.
Boil chicken or bones in water along with bay leaf, a piece of carrot or other seasonings. If boiling the bones, strain and throw those away. Add cubed potatoes, onions, and baby carrots until almost done. If you want meat pieces in the soup, add those also. Add some handfulls of macaroni and noodles and cook until almost done then remove from heat. More seasonings may be needed. Add salt and pepper to taste.
Note from Sherry: Dad often cooked the turkey bones after Thanksgiving in a big pot. It made a great flavored soup.
Creamed Onions
Coarsely chop six onions, discarding any outer layers that seem tough. Saute onions in 1/2 cube butter until translucent. Add some milk and let them simmer until done. Don't scorch. Add a cup of half and half. When fully cooked, make a paste of 6 T flour and melted butter. Add some milk from the onion pot to the thickening. Stir this into onions gradually until the sauce thickens. If all thickening is not needed, discard so that you have right consistency. Season well with salt or the other seasonings. Taste to see if you want more butter.
Actually, little whole onions would be the best but peeling them is for the birds.
Actually, little whole onions would be the best but peeling them is for the birds.
Scalloped Potatoes with Corn
- Grandpa Sterling
6 med potatoes
1/4 c. chopped onion
1 t salt
1/4 t pepper
butter
flour
milk
Peel potatoes slice, thin. Make white sauce of butter, flour and milk. Put half the potatoes in a greased casserole. Sprinkle some corn over that. Cover with half the sauce, seasonings and onion. Repeat layers. Cover with foil and bake 350 about and hour. Uncover and bake a little longer. Sometimes a few strips of bacon are added on top. Serves 6
Corn may be omitted if desired.
Serve with ham.
Grandpa Sterling and Grandma Rhea served this often at our Easter gathering at Sherry's house.
6 med potatoes
1/4 c. chopped onion
1 t salt
1/4 t pepper
butter
flour
milk
Peel potatoes slice, thin. Make white sauce of butter, flour and milk. Put half the potatoes in a greased casserole. Sprinkle some corn over that. Cover with half the sauce, seasonings and onion. Repeat layers. Cover with foil and bake 350 about and hour. Uncover and bake a little longer. Sometimes a few strips of bacon are added on top. Serves 6
Corn may be omitted if desired.
Serve with ham.
Grandpa Sterling and Grandma Rhea served this often at our Easter gathering at Sherry's house.
(Easter Ham) Baked Ham
1 3-6 lb ham
1/2 c. brown sugar
1 can sliced pinapple
maraschino cherries
or cloves
Place ham fat side up in a roasting pan. Score ham at 2 inch intervals in a diamond pattern. Mix brown sugar with 3/4- 1 c. pinapple juice and a little cherry juice. Place pineapple slices on top of ham and secure a cherry in the middle of each with a toothpick. Spread the br. sugar liquid over the ham, and cover with foil. Bake at 325 for 1 hour or maybe more. Baste the liquid over several times during baking. Let the ham set and rest a while before slicing.
Note: Grandpa uses cherries instead of cloves, but most scored ham has cloves poked. You could use both.
1/2 c. brown sugar
1 can sliced pinapple
maraschino cherries
or cloves
Place ham fat side up in a roasting pan. Score ham at 2 inch intervals in a diamond pattern. Mix brown sugar with 3/4- 1 c. pinapple juice and a little cherry juice. Place pineapple slices on top of ham and secure a cherry in the middle of each with a toothpick. Spread the br. sugar liquid over the ham, and cover with foil. Bake at 325 for 1 hour or maybe more. Baste the liquid over several times during baking. Let the ham set and rest a while before slicing.
Note: Grandpa uses cherries instead of cloves, but most scored ham has cloves poked. You could use both.
Old Fashioned Frog's Eye Salad
1/2 cup sugar
1 T all-purpose flour
1/4 tsp salt
1 can (20 oz) pineapple chuncks, undrained
1 can (8 oz) crushed pinapple, undrained
1 egg, beaten
2 tsp lemon juice
1 1/3 cups (8 oz) Acini Di Pepe, uncooked
2 cans (11 oz each) mandarin orange segments, drained
3 1/2 cups (8 oz) frozen whipped topping thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries
In medium saucepan, stir together sugar, flour, and salt. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours overnight. Add crushed pineapple and chuncks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining whipped topping; garnish with cherries. 12 servings (about 1 cup each)
Note from Sherry: Lisa often brought Frog Eye Salad to picnics and family events. She often put in strawberries and other fruit.
1 T all-purpose flour
1/4 tsp salt
1 can (20 oz) pineapple chuncks, undrained
1 can (8 oz) crushed pinapple, undrained
1 egg, beaten
2 tsp lemon juice
1 1/3 cups (8 oz) Acini Di Pepe, uncooked
2 cans (11 oz each) mandarin orange segments, drained
3 1/2 cups (8 oz) frozen whipped topping thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries
In medium saucepan, stir together sugar, flour, and salt. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours overnight. Add crushed pineapple and chuncks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining whipped topping; garnish with cherries. 12 servings (about 1 cup each)
Note from Sherry: Lisa often brought Frog Eye Salad to picnics and family events. She often put in strawberries and other fruit.
Tuesday, November 22, 2011
Oven Barbeque
1 can Spam
2 T water
1 T finely chopped onion
1 can tomato sauce
2 T brown sugar
1/4 t Worcestershire sauce
Cut Spam not quite through in 8 slices. Place in greased baking dish. Combine tomato sauce, water, brown sugar, onion, and Worcestershire sauce. Pour over meat, helping some go between the slices. Bake in 375 oven for 25-30 min. Basting occasionally.
2 T water
1 T finely chopped onion
1 can tomato sauce
2 T brown sugar
1/4 t Worcestershire sauce
Cut Spam not quite through in 8 slices. Place in greased baking dish. Combine tomato sauce, water, brown sugar, onion, and Worcestershire sauce. Pour over meat, helping some go between the slices. Bake in 375 oven for 25-30 min. Basting occasionally.
Porcupine Meat Balls- for pressure cooker
1 1/2 lbs beef, ground
1/2 c rice
1 tsp salt
1/2 tsp pepper
1 T onion, minced
1 small can tomato soup
1/2 c water
Method: Wash rice thoroughly. Combine meat, rice, salt, pepper and onion. Shape into small balls. Heat tomato soup and water in Cooker. Drop meat balls in soup mixture. Place cover on Cooker. Allow steam to flow from vent pipe to release all air from Cooker. Place indicator weight on vent pipe and cook 10 min. with pointer at COOK. Let pointer return to OFF position.
Note: I used to put meat in bottom of cooker, place the metal disk from cooker on top, and add potatoes on top. The sauce would boil up and make orange tomato flavored potatoes.
1/2 c rice
1 tsp salt
1/2 tsp pepper
1 T onion, minced
1 small can tomato soup
1/2 c water
Method: Wash rice thoroughly. Combine meat, rice, salt, pepper and onion. Shape into small balls. Heat tomato soup and water in Cooker. Drop meat balls in soup mixture. Place cover on Cooker. Allow steam to flow from vent pipe to release all air from Cooker. Place indicator weight on vent pipe and cook 10 min. with pointer at COOK. Let pointer return to OFF position.
Note: I used to put meat in bottom of cooker, place the metal disk from cooker on top, and add potatoes on top. The sauce would boil up and make orange tomato flavored potatoes.
Buffet Potatoes
Easy How-to for Buffet Potatoes
1- Prepare potatoes as though for French fries. Use a piece of heavy aluminum foil or double thickness of regular; shape into baking dish.
Place potatoes in center, dot with butter or margarine, and sprinkle with seasonings, parsley, and grated cheese. Pour cream over potatoes or serve without.
2- Hold edges of foil together; fold over twice as for drugstore wrap, sealing edges tight. Turn up ends to keep all liquids inside
Pop potatoes into oven on a cookie sheet or in a shallow pan. Just before dinner, set foil package in basket and turn back edges of foil.
1- Prepare potatoes as though for French fries. Use a piece of heavy aluminum foil or double thickness of regular; shape into baking dish.
Place potatoes in center, dot with butter or margarine, and sprinkle with seasonings, parsley, and grated cheese. Pour cream over potatoes or serve without.
2- Hold edges of foil together; fold over twice as for drugstore wrap, sealing edges tight. Turn up ends to keep all liquids inside
Pop potatoes into oven on a cookie sheet or in a shallow pan. Just before dinner, set foil package in basket and turn back edges of foil.
Monday, November 21, 2011
Peanut Butter Marble Cake
Prepare Pillsbury White Cake Mix as directed. To 1 cup batter, blend in 2 T peanut butter, 1 T cocoa and 1 T water. Pour rest of batter into two 8-inch pans. Spoon chocolate mixture on top. Cut through batter with spatula to marble. Bake as directed. Cool. Frost with Creamy Fudge Frosting to which 1 T peanut butter has been added.
This cake is something I often made for Sunday dinner when my children were little.
This cake is something I often made for Sunday dinner when my children were little.
Mile High Lemonade Pie
Crust:
Melt 3 T butter or margarine in 10 inch skillet. Add 1 1/2 c. (4 oz) coconut and stir over medium heat until coconut is golden brown. (Be careful not to burn) Press mixture firmly on bottom and sides of a 9 inch pie pan. Let stand at room temperature until cool.
Filling:
In a 3 qt. bowl soften 1 envelope Knox unflavored gelatin in 1/4 c. cold water. Add 1/2 c. boiling water and stir until gelatin is dissolved. Add 2/3 c. sugar and 6 oz frozen lemonade concentrate. Stir until lemonade thaws, then chill until mixture is very thick, but not set. Fold 1 carton whipped cream into chilled gelatin.
Put into coconut crust.
Chill about 3 hours.
Melt 3 T butter or margarine in 10 inch skillet. Add 1 1/2 c. (4 oz) coconut and stir over medium heat until coconut is golden brown. (Be careful not to burn) Press mixture firmly on bottom and sides of a 9 inch pie pan. Let stand at room temperature until cool.
Filling:
In a 3 qt. bowl soften 1 envelope Knox unflavored gelatin in 1/4 c. cold water. Add 1/2 c. boiling water and stir until gelatin is dissolved. Add 2/3 c. sugar and 6 oz frozen lemonade concentrate. Stir until lemonade thaws, then chill until mixture is very thick, but not set. Fold 1 carton whipped cream into chilled gelatin.
Put into coconut crust.
Chill about 3 hours.
LaRee's Baked Meat Balls
1 lb g. beef
2 carrots grated
2 potatoes grated
1 onion grated
1/2 c. stale bread crumbs not too fine
1 egg
salt and pepper
Mix together. Brown (this can be done under broil)
Add a little flour to grease in pan and a little milk to make a gravy.
Add 1 can mushroom soup.
Pour over meatballs. Bake 45 min at 350.
Serve with rice or noodles.
2 carrots grated
2 potatoes grated
1 onion grated
1/2 c. stale bread crumbs not too fine
1 egg
salt and pepper
Mix together. Brown (this can be done under broil)
Add a little flour to grease in pan and a little milk to make a gravy.
Add 1 can mushroom soup.
Pour over meatballs. Bake 45 min at 350.
Serve with rice or noodles.
Chili Con Carni
1 #2 can (2 1/2 cups) kidney beans
1 lg onion sliced
1 chopped green pepper
1 lb ground beef
1 can tomatoes
1 1/2 t. salt
1/8 t. paprika
1/8 t. cayenne pepper
3 whole cloves
bay leaf
1 to 2 T chili powder
Brown onion and pepper and meat in hot fat.
Add tomatoes and seasonings.
Simmer 2 hours
Add water if necessary
1 lg onion sliced
1 chopped green pepper
1 lb ground beef
1 can tomatoes
1 1/2 t. salt
1/8 t. paprika
1/8 t. cayenne pepper
3 whole cloves
bay leaf
1 to 2 T chili powder
Brown onion and pepper and meat in hot fat.
Add tomatoes and seasonings.
Simmer 2 hours
Add water if necessary
Frozen Salad
from Sherry
8 oz cream cheese
1 cup p. sugar
beat cream cheese and p. sugar together
2 cut up bananas
1 can crushed pineapple
1 (10 oz) pkg frozen strawberries
Fold in 1 (8 oz) pkg cool whip.
9x13 pan freeze overnight
(cover with saran wrap)
8 oz cream cheese
1 cup p. sugar
beat cream cheese and p. sugar together
2 cut up bananas
1 can crushed pineapple
1 (10 oz) pkg frozen strawberries
Fold in 1 (8 oz) pkg cool whip.
9x13 pan freeze overnight
(cover with saran wrap)
Spring Garden Mold
1 pkg lemon jello
Add 2 T lemon juice or vinegar
1 t. salt
Chill. When partially set add:
1/8 c. onion finely chopped
1/2 c. diced cucumber
1/2 c. each thinly sliced radishes and celery
1/2 c. small pieces of cauliflower
You may prefer less vegetables.
Add 2 T lemon juice or vinegar
1 t. salt
Chill. When partially set add:
1/8 c. onion finely chopped
1/2 c. diced cucumber
1/2 c. each thinly sliced radishes and celery
1/2 c. small pieces of cauliflower
You may prefer less vegetables.
Everyday Meat Loaf
2/3 cup dry bread crumbs
1 cup milk
1 1/2 pounds ground beef
2 beaten eggs
1/4 cup grated onion
1 tsp salt
1/8 tsp pepper
1/2 tsp sage
Soak bread crumbs in milk; add meat, eggs, onion, and seasoning; mix well. Form in individual loaves and place in greased muffin pans. Cover meat loaves with Piquant Sauce. Bake in moderate oven (350) 45 minutes. Serves 8. Or form in single loaf in 4/3/4 by 8 3/4 inch loaf pan. Spread over sauce and bake 1 hour.
Piquant Sauce
Combine:
3 T brown sugar
1/4 c. catsup
1/4 tsp nutmeg
1 tsp dry mustard
1 cup milk
1 1/2 pounds ground beef
2 beaten eggs
1/4 cup grated onion
1 tsp salt
1/8 tsp pepper
1/2 tsp sage
Soak bread crumbs in milk; add meat, eggs, onion, and seasoning; mix well. Form in individual loaves and place in greased muffin pans. Cover meat loaves with Piquant Sauce. Bake in moderate oven (350) 45 minutes. Serves 8. Or form in single loaf in 4/3/4 by 8 3/4 inch loaf pan. Spread over sauce and bake 1 hour.
Piquant Sauce
Combine:
3 T brown sugar
1/4 c. catsup
1/4 tsp nutmeg
1 tsp dry mustard
Slow Cooker Meat Balls
Blend:
1 can cream of chicken soup
1 cup sour cream (or big dob)
Place in slow cooker- put in 1 pkg frozen meat balls or less and leave for several hours.
Amour brand meat balls are good.
1 can cream of chicken soup
1 cup sour cream (or big dob)
Place in slow cooker- put in 1 pkg frozen meat balls or less and leave for several hours.
Amour brand meat balls are good.
Picnic Fillings
Chicken Filling:
2 cups diced chicken
1/4 cup chopped celery
4 T mayonnaise
2 T chopped onion
1 cup grated cheese
1 tsp lemon juice
You may want to add the following:
Sliced red grapes, diced apples, or sun flower seeds.
Ham and Cheese Filling:
1/2 lb cubed or ground ham
1 cup grated cheese
3 hard boiled eggs diced
1/3 cup chopped onion
1/2 mayonnaise
Both of these fillings are delicious served in cream puffs, pita bread, dollar rolls, or croissant rolls.
A nice little appetizer:
Buy some dollar rolls at bakery. Fill them with chicken or ham filling. On a pick put an olive, a cube of cheese, and a tiny green pickle. Stick this in the center of the sandwich.
2 cups diced chicken
1/4 cup chopped celery
4 T mayonnaise
2 T chopped onion
1 cup grated cheese
1 tsp lemon juice
You may want to add the following:
Sliced red grapes, diced apples, or sun flower seeds.
Ham and Cheese Filling:
1/2 lb cubed or ground ham
1 cup grated cheese
3 hard boiled eggs diced
1/3 cup chopped onion
1/2 mayonnaise
Both of these fillings are delicious served in cream puffs, pita bread, dollar rolls, or croissant rolls.
A nice little appetizer:
Buy some dollar rolls at bakery. Fill them with chicken or ham filling. On a pick put an olive, a cube of cheese, and a tiny green pickle. Stick this in the center of the sandwich.
Pavlova
3 egg whites
1 1/2 cups sugar
1 1/2 teaspoons vanilla
1 1/2 teaspoons vinegar or lemon juice
1/4 cup boiling water
1 cup whipping cream
1/2 teaspoon vanilla
Sliced fresh fruit: peaches, strawberries, bananas, kiwi, pineapple
Preheat oven to 450. Bring egg whites to room temperature. Line a baking sheet with foil. Using and 8-inch round cake pan as a guide, draw a circle on the foil.
In a large electric mixer bowl, beat together egg whites, sugar, 1 1/2 tsp vanilla, vinegar or lemon juice, and boiling water. Beat on high speed for about 12 minutes, scraping bowl constantly, until stiff peaks form and mixture holds its shape but is not dry. Spread the mixture onto the circle on the baking tray. Shape into a pie-shell form with a spoon, making the bottom 1/2 inch thick and the sides 2 1/2 to 3 inches high. Form the edges into peaks or make a rim around the edge. Place baking sheet in center of preheated oven and turn oven off. Let stand 4 -5 hours. Do not open oven door.
To serve: Remove meringue shell from foil and place on a serving plate. Whip cream with 1/2 tsp vanilla until soft peaks form; spread in shell, reserving 1/2 cup for garnish. Arrange sliced fruit on top of whipped cream and add the 1/2 cup reserved whipped cream in the center of the fruit. Cut and serve immediately. Serves 8 to 10.
Note: if you want individual shells, make small circles- 3 or 4 inches.
Many years ago, Queen Victoria went to New Zealand and Australia. When she returned she brought with her the recipe for Pavlova. Now it is a very prevalent dessert in the British Isles. If you are asked out to dinner in Northern Ireland, you are apt to have Pavlova for dessert.
1 1/2 cups sugar
1 1/2 teaspoons vanilla
1 1/2 teaspoons vinegar or lemon juice
1/4 cup boiling water
1 cup whipping cream
1/2 teaspoon vanilla
Sliced fresh fruit: peaches, strawberries, bananas, kiwi, pineapple
Preheat oven to 450. Bring egg whites to room temperature. Line a baking sheet with foil. Using and 8-inch round cake pan as a guide, draw a circle on the foil.
In a large electric mixer bowl, beat together egg whites, sugar, 1 1/2 tsp vanilla, vinegar or lemon juice, and boiling water. Beat on high speed for about 12 minutes, scraping bowl constantly, until stiff peaks form and mixture holds its shape but is not dry. Spread the mixture onto the circle on the baking tray. Shape into a pie-shell form with a spoon, making the bottom 1/2 inch thick and the sides 2 1/2 to 3 inches high. Form the edges into peaks or make a rim around the edge. Place baking sheet in center of preheated oven and turn oven off. Let stand 4 -5 hours. Do not open oven door.
To serve: Remove meringue shell from foil and place on a serving plate. Whip cream with 1/2 tsp vanilla until soft peaks form; spread in shell, reserving 1/2 cup for garnish. Arrange sliced fruit on top of whipped cream and add the 1/2 cup reserved whipped cream in the center of the fruit. Cut and serve immediately. Serves 8 to 10.
Note: if you want individual shells, make small circles- 3 or 4 inches.
Many years ago, Queen Victoria went to New Zealand and Australia. When she returned she brought with her the recipe for Pavlova. Now it is a very prevalent dessert in the British Isles. If you are asked out to dinner in Northern Ireland, you are apt to have Pavlova for dessert.
Chicken Phylo
Blend:
4 oz. cream cheese
1/2 c. chopped green onions
1/2 t. basil
1/2 t. rosemary
1 T. milk
Other ingredients:
6 phylo sheets
4 chicken breasts
2 t. marg. or butter
1 T Parmesan
Brush 3 phylo sheets with melted margarine or butter, and lay sheets on top of each other. (may season with salt and pepper) cut the sheets in half. On top of each chicken breast put 2 T. of the blended mixture. Lay the 2 chicken breasts on the phylo sheets, and fold up neatly, kind of like an envelope and place in a sprayed pan. Now repeat the process with the other three phylo sheets. Brush all four bundles with melted butter and sprinkle the top with Parmesan. Bake at 400 for 20-30 min. until golden brown.
If you prefer your bundles to be like drawstring purses, then you should cut the phylo in squares and pull up carefully on all sides. Perhaps the chicken would need to be cubed. You could tie it with a long chive or green onion. A little cream sauce or gravy with a few chives is nice to serve under the bundle.
4 oz. cream cheese
1/2 c. chopped green onions
1/2 t. basil
1/2 t. rosemary
1 T. milk
Other ingredients:
6 phylo sheets
4 chicken breasts
2 t. marg. or butter
1 T Parmesan
Brush 3 phylo sheets with melted margarine or butter, and lay sheets on top of each other. (may season with salt and pepper) cut the sheets in half. On top of each chicken breast put 2 T. of the blended mixture. Lay the 2 chicken breasts on the phylo sheets, and fold up neatly, kind of like an envelope and place in a sprayed pan. Now repeat the process with the other three phylo sheets. Brush all four bundles with melted butter and sprinkle the top with Parmesan. Bake at 400 for 20-30 min. until golden brown.
If you prefer your bundles to be like drawstring purses, then you should cut the phylo in squares and pull up carefully on all sides. Perhaps the chicken would need to be cubed. You could tie it with a long chive or green onion. A little cream sauce or gravy with a few chives is nice to serve under the bundle.
Oven Chicken
Roll chicken pieces in Rice Krispies after being dipped in melted margarine or butter.
Salt and Pepper
Lay in foil lined pan.
Bake at 250 or 200 about 2 hours
I also like to roll the chicken in butter and Panko. The crumbs are so light and flaky.
Salt and Pepper
Lay in foil lined pan.
Bake at 250 or 200 about 2 hours
I also like to roll the chicken in butter and Panko. The crumbs are so light and flaky.
Tuesday, November 15, 2011
Chicken Breasts with Chive Sauce
1/2 lb mushrooms, quartered
2 T diced green onions with tops
1 T lemon juice
2 T butter
1/4 cup flour
1 t salt
1/4 t pepper
3 chicken breasts boned and halved (6-8)
3 T butter
3/4 cup chicken broth
1 T flour
1 T softened butter
1 cup heavy cream
2 T chopped fresh chives
Saute mushrooms and onions in butter (2 T) for 2 or 3 minutes. Add lemon juice and set aside. Slightly flatten chicken breasts. Mix 1/4 cup flour, salt and pepper and coat chicken. Saute chicken in 3 T butter in large skillet over med. heat turning frequently for 2-3 minutes. Do not brown. Add broth and heat to boiling. Reduce heat and simmer covered 15 min. Remove chicken and keep warm. Mix 1 T flour and 1 T butter in small bowl until smooth. Stir in 1/4 cup of pan juices gradually. Stir flour into remaining juices in pan for 2-3 minutes. Add cream (1 cup)and cook over low heat stirring until smooth. Stir in onions, mushrooms and chives. Arrange on platter and spoon part of sauce over top. Serve remainder as extra sauce.
Makes 4-6 servings.
2 T diced green onions with tops
1 T lemon juice
2 T butter
1/4 cup flour
1 t salt
1/4 t pepper
3 chicken breasts boned and halved (6-8)
3 T butter
3/4 cup chicken broth
1 T flour
1 T softened butter
1 cup heavy cream
2 T chopped fresh chives
Saute mushrooms and onions in butter (2 T) for 2 or 3 minutes. Add lemon juice and set aside. Slightly flatten chicken breasts. Mix 1/4 cup flour, salt and pepper and coat chicken. Saute chicken in 3 T butter in large skillet over med. heat turning frequently for 2-3 minutes. Do not brown. Add broth and heat to boiling. Reduce heat and simmer covered 15 min. Remove chicken and keep warm. Mix 1 T flour and 1 T butter in small bowl until smooth. Stir in 1/4 cup of pan juices gradually. Stir flour into remaining juices in pan for 2-3 minutes. Add cream (1 cup)and cook over low heat stirring until smooth. Stir in onions, mushrooms and chives. Arrange on platter and spoon part of sauce over top. Serve remainder as extra sauce.
Makes 4-6 servings.
Layered Green Salad
Place bite-sized pieces of lettuce in the bottom of your salad bowl. Then add whatever vegetables you like in layers. It could be green onions, sliced celery, radishes, water chestnuts, cucumbers, frozen green peas rinsed in hot water and drained, cauliflower buds, broccoli blossoms, green pepper, avocado, shredded or strips of Swiss cheese, and olives. You choose.
Cover your vegetables with a dressing made of 1 c. mayonnaise, 1 t. sugar, and 1 T Parmesan cheese. Place in fridge for 3 hours or overnight.
When ready to serve, toss and garnish with bacon bits, chopped hard boiled eggs, or tomatoes.
Tip: If you take an unpeeled cucumber and slice it lengthwise with a potato peeler, you will have a pretty garnish for any green salad. Just pile the slices on like a bunch of ribbons.
Cover your vegetables with a dressing made of 1 c. mayonnaise, 1 t. sugar, and 1 T Parmesan cheese. Place in fridge for 3 hours or overnight.
When ready to serve, toss and garnish with bacon bits, chopped hard boiled eggs, or tomatoes.
Tip: If you take an unpeeled cucumber and slice it lengthwise with a potato peeler, you will have a pretty garnish for any green salad. Just pile the slices on like a bunch of ribbons.
Waldorf Salad
Make a dressing of 1/2 c mayo and 2 T powdered sugar, and add it to 2 cubed apples and 2 stalks diced celery. Add some cashew nuts.
This dressing is also good on cubed zucchini (or sliced if small.)
This dressing is also good on cubed zucchini (or sliced if small.)
Chinese Salad
1 head cabbage
3 green onions
1 pkg. Ramen noodles
3 T white vinegar
1 T sesame seeds
1/2 c veg. oil
1/4 c sugar
1/4 t salt
6 oz sliced almonds
Toast noodles, almonds, and seeds.
Add to torn cabbage and onions.
Shake in a bottle, oil, sugar, salt, vinegar, and seasoning pkg from the Ramen noodles.
And pour over cabbage mixture.
Let stand a few hours.
3 green onions
1 pkg. Ramen noodles
3 T white vinegar
1 T sesame seeds
1/2 c veg. oil
1/4 c sugar
1/4 t salt
6 oz sliced almonds
Toast noodles, almonds, and seeds.
Add to torn cabbage and onions.
Shake in a bottle, oil, sugar, salt, vinegar, and seasoning pkg from the Ramen noodles.
And pour over cabbage mixture.
Let stand a few hours.
Pistachio Cream Salad
from Pam
1 (9 oz) Cool Whip
1 pkg. instant pistachio pudding (small)
1 (16 oz) can crushed pineapple
miniature marshmallows
bananas
Mix cool whip and pudding. Then add other ingredients.
Can use 12 oz whip- 2 cans pineapple, cherries and nuts.
1 (9 oz) Cool Whip
1 pkg. instant pistachio pudding (small)
1 (16 oz) can crushed pineapple
miniature marshmallows
bananas
Mix cool whip and pudding. Then add other ingredients.
Can use 12 oz whip- 2 cans pineapple, cherries and nuts.
Pear Delight
Dissolve 1 (3 oz) lime jello in 1 c. boiling water.
Add 1/2 c sugar, 1 c. pear juice, 1 t vanilla, 1 c. mashed pears.
Cool 'til thick.
Fold in 1 c. whipped cream.
(May want to add a little less juice or water)
Add 1/2 c sugar, 1 c. pear juice, 1 t vanilla, 1 c. mashed pears.
Cool 'til thick.
Fold in 1 c. whipped cream.
(May want to add a little less juice or water)
Baby Red Potatoes
40 baby red potatoes
1 bunch fresh parsley
4 cloves garlic
1/2 c. butter
salt and pepper
Peel a band of peeling around center of potatoes. Put in pan of cool water. Boil until soft and drain. Pour melted butter over top. Add minced garlic and finely chopped parsley leaves. Sprinkle salt and pepper. Roast in 350 oven (in roasting pan( for 15 min. until lightly browned. Garnish with fresh parsley.
1 bunch fresh parsley
4 cloves garlic
1/2 c. butter
salt and pepper
Peel a band of peeling around center of potatoes. Put in pan of cool water. Boil until soft and drain. Pour melted butter over top. Add minced garlic and finely chopped parsley leaves. Sprinkle salt and pepper. Roast in 350 oven (in roasting pan( for 15 min. until lightly browned. Garnish with fresh parsley.
Bacon Quiche
9 inch pastry shell
1/2 lb sliced bacon
1 c. shredded Swiss cheese
3 eggs
1/4 c. minced onion
2 c. half and half
1/4 t. pepper
1/4 t. sugar (optional)
dash cayenne pepper
small amount chopped ham
Bake the 9 inch pastry shell for 5 min at 350. Remove from oven. Fry bacon and onions together, drain and crumble or cut into pastry shell. Sprinkle cheese over top. Beat eggs slightly and add cream and seasonings. Pour egg mixture over cheese. Ham can be added if desired. Some times I just cut a little Budding ham over top. Bake pie at 300 for about 40 min. Shake pie slightly to see if center is too jiggly or insert a knife to see if it comes out clean. Do not over bake. Let it set for about 5 min. before cutting.
1/2 lb sliced bacon
1 c. shredded Swiss cheese
3 eggs
1/4 c. minced onion
2 c. half and half
1/4 t. pepper
1/4 t. sugar (optional)
dash cayenne pepper
small amount chopped ham
Bake the 9 inch pastry shell for 5 min at 350. Remove from oven. Fry bacon and onions together, drain and crumble or cut into pastry shell. Sprinkle cheese over top. Beat eggs slightly and add cream and seasonings. Pour egg mixture over cheese. Ham can be added if desired. Some times I just cut a little Budding ham over top. Bake pie at 300 for about 40 min. Shake pie slightly to see if center is too jiggly or insert a knife to see if it comes out clean. Do not over bake. Let it set for about 5 min. before cutting.
Cheese Filled Jumbo Shells
1 pkg. (12 oz) American beauty Jumbo Shells, uncooked
4 c (2 lb) ricotta cheese
2 cups (8 oz) shredded mozzarella cheese
3/4 cup grated Parmesan cheese
2 eggs
1 T chopped fresh parsley
3/4 t dried oregano leaves
1/2 t salt
1/4 t ground black pepper
3 c (or 26 oz jar) Alfredo sauce
Heat oven to 375
Cook pasta according to package directions. Meanwhile in large bowl, stir together cheeses, eggs, parsley, oregano, salt and pepper. In 13x9x2 inch baking dish, spread 1/2 cup spaghetti sauce. Fill each cooked shell with about 2 tablespoons cheese mixture. Layer one-half filled shells in prepared baking dish; spread one-half remaining sauce over shells, Layer remaining filled shells over sauce; spread remaining sauce over shells. Sprinkle with additional Parmesan cheese, if desired. Cover with foil.
Bake 35 minutes or until hot and bubbly.
Makes 8 to 10 servings
I like to use Ragu's white sauce instead of red.
4 c (2 lb) ricotta cheese
2 cups (8 oz) shredded mozzarella cheese
3/4 cup grated Parmesan cheese
2 eggs
1 T chopped fresh parsley
3/4 t dried oregano leaves
1/2 t salt
1/4 t ground black pepper
3 c (or 26 oz jar) Alfredo sauce
Heat oven to 375
Cook pasta according to package directions. Meanwhile in large bowl, stir together cheeses, eggs, parsley, oregano, salt and pepper. In 13x9x2 inch baking dish, spread 1/2 cup spaghetti sauce. Fill each cooked shell with about 2 tablespoons cheese mixture. Layer one-half filled shells in prepared baking dish; spread one-half remaining sauce over shells, Layer remaining filled shells over sauce; spread remaining sauce over shells. Sprinkle with additional Parmesan cheese, if desired. Cover with foil.
Bake 35 minutes or until hot and bubbly.
Makes 8 to 10 servings
I like to use Ragu's white sauce instead of red.
Orange Julius
1 (6 oz) can orange juice
1 cup milk
1/2 cup sugar
1 t. vanilla
1 c. water
10-12 ice cubes
Blend in a blender
1 cup milk
1/2 cup sugar
1 t. vanilla
1 c. water
10-12 ice cubes
Blend in a blender
Saturday, November 12, 2011
Potato Salad
6 lbs red potatoes, salted
cooked and cubed
10 hard boiled eggs, salted
water to help peeling. Cube all but two.
1 bunch green onions, chopped
2-3 c. Miracle Whip dressing
1/4 c. sweet pickle juice (I like bread and butter)
2 T. mustard
1/4 c. sugar
Blend all dressing ingredients, and pour over potatoes and eggs. Add pepper and probably more salt. Taste to see about salt- maybe more mustard, pickle juice, or sugar. You may want to thin with a little milk. You can put 2 sliced eggs on top. If you desire to sprinkle a little paprika, wait until you are almost ready to serve.
cooked and cubed
10 hard boiled eggs, salted
water to help peeling. Cube all but two.
1 bunch green onions, chopped
2-3 c. Miracle Whip dressing
1/4 c. sweet pickle juice (I like bread and butter)
2 T. mustard
1/4 c. sugar
Blend all dressing ingredients, and pour over potatoes and eggs. Add pepper and probably more salt. Taste to see about salt- maybe more mustard, pickle juice, or sugar. You may want to thin with a little milk. You can put 2 sliced eggs on top. If you desire to sprinkle a little paprika, wait until you are almost ready to serve.
Stuffed Pork Loin
Butterfly pork lion by cutting horizontally 1/3 of the way in and stopping 1/4 inch from the edge. Turn roast over and cut the same way on opposite side. Many don't quite understand this, so practice on a wiener, so that the wiener will have three attached sections and opened up flat. You will need a very sharp knife. When it is flat, place it between two plastic wrap papers and pound it with a mallet. I use a large rubber mallet that is in the garage. A second method would be to cut the roast right through the middle and open it up flat.
If you have a favorite stuffing mix, you can use it, or use Stove Top. For the first type of cut, roll into a roll and tie it in intervals. For the second type of cut, just place the dressing in, and then put the other half on top- also tie up. The 1st example will be a round roll with the stiffing in the center. The second one will be a more layered look. Wrap with bacon slices.
Place roast in shallow pan at 425 for 15 min. Then turn oven down to 350. cook until it reaches 155 with a meat thermometer. Take out of oven. It will go to 160 while sitting. After it rests 5 min, remove string and serve. You can use a topping if desired. I just serve with a little honey mustard.
If you have a favorite stuffing mix, you can use it, or use Stove Top. For the first type of cut, roll into a roll and tie it in intervals. For the second type of cut, just place the dressing in, and then put the other half on top- also tie up. The 1st example will be a round roll with the stiffing in the center. The second one will be a more layered look. Wrap with bacon slices.
Place roast in shallow pan at 425 for 15 min. Then turn oven down to 350. cook until it reaches 155 with a meat thermometer. Take out of oven. It will go to 160 while sitting. After it rests 5 min, remove string and serve. You can use a topping if desired. I just serve with a little honey mustard.
Tangy Meatballs
- from Daughter Jackie
Meat:
2 eggs
2 c. quick oats
1 can (12 oz) evap. milk
1 c. chopped onion
2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
3 lb ground beef
Sauce:
2 c. catsup
1 1/2 c. br. sugar
1/2 c. chopped onion
1-2 tsp liquid smoke
1/2 tsp garlic powder
Mix meat ingredients good. Shape into balls.
Bake in two 9x13 pans uncovered at 375 for 30 minutes.
Put all balls in 1 pan.
Bring sauce ingredients to a boil.
Pour over meat.
Bake uncovered 20 minutes.
Meat:
2 eggs
2 c. quick oats
1 can (12 oz) evap. milk
1 c. chopped onion
2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
3 lb ground beef
Sauce:
2 c. catsup
1 1/2 c. br. sugar
1/2 c. chopped onion
1-2 tsp liquid smoke
1/2 tsp garlic powder
Mix meat ingredients good. Shape into balls.
Bake in two 9x13 pans uncovered at 375 for 30 minutes.
Put all balls in 1 pan.
Bring sauce ingredients to a boil.
Pour over meat.
Bake uncovered 20 minutes.
George Watsnobe's Sweet and Sour Pork Ribs
1/2 c. vinegar
1/2 c sugar
1 t salt
1 clove garlic, crushed
2 T crushed ginger root
accent
pepper
Combine above in a pot
3 lb. spare ribs (I use boneless chunks -pork) cut in small pieces. Roll in flour. Brown ribs in oil.
Remove ribs and add to sauce in pot.
Simmer 45 min to 1 hour.
Note: George made rice to go with this that had corn and bacon in it. He used accent seasoning plus salt and pepper.
1/2 c sugar
1 t salt
1 clove garlic, crushed
2 T crushed ginger root
accent
pepper
Combine above in a pot
3 lb. spare ribs (I use boneless chunks -pork) cut in small pieces. Roll in flour. Brown ribs in oil.
Remove ribs and add to sauce in pot.
Simmer 45 min to 1 hour.
Note: George made rice to go with this that had corn and bacon in it. He used accent seasoning plus salt and pepper.
Tuna Cheese Hot Sandwich
1 c. cheddar cheese, cubed
2 hard boiled eggs
1 can tuna fish
2 T. green pepper, chopped
2 T chopped onion
! T pickle relish
1/4 t. salt
1/4 t. sugar
1/2 t prepared mustard
1/2 c. mayonnaise
8 sliced buttered buns
Mix all ingredients together. Spread generously on buns. Wrap in foil, place in 350 degree oven til cheese is melted- about 20 min.
I use this recipe a lot in a different way when I'm asked to bring pot luck somewhere. I buy a loaf of sandwich bread, cut off the crusts, put on above filling and make cold sandwiches using shredded cheese instead of cubed. Slice the sandwiches diagonally into triangles, put all on a large tray, with a couple or three parsley sprigs.
2 hard boiled eggs
1 can tuna fish
2 T. green pepper, chopped
2 T chopped onion
! T pickle relish
1/4 t. salt
1/4 t. sugar
1/2 t prepared mustard
1/2 c. mayonnaise
8 sliced buttered buns
Mix all ingredients together. Spread generously on buns. Wrap in foil, place in 350 degree oven til cheese is melted- about 20 min.
I use this recipe a lot in a different way when I'm asked to bring pot luck somewhere. I buy a loaf of sandwich bread, cut off the crusts, put on above filling and make cold sandwiches using shredded cheese instead of cubed. Slice the sandwiches diagonally into triangles, put all on a large tray, with a couple or three parsley sprigs.
Whole Wheat Bread Kitchen Kneads 1/2 recipe
Mix together in mixer:
3 cups flour (I use ground white wheat)
1 T yeast (I use SAF)
1/8 cup dough conditioner
1/4 cup gluten
Add and mix for 1 minute:
2 1/2 cups warm water
Add:
1/8 cup oil
1/8 cup honey
1 scant Tbsp salt
Mix again adding:
2 1/2-3 cups more flour
or until dough cleans sides of bowl
Knead 10 min. in Bosch. Preheat oven to 150 degrees. Lightly oil hands and counter. Form dough into loaves and put in greased pans. TURN OFF OVEN. Put bread in oven and let rise about 30 minutes until double in size. Leave bread in oven and turn up temperature to 350 degrees. Bake 25-30 minutes. For soft crust, spread tops with butter.
3 cups flour (I use ground white wheat)
1 T yeast (I use SAF)
1/8 cup dough conditioner
1/4 cup gluten
Add and mix for 1 minute:
2 1/2 cups warm water
Add:
1/8 cup oil
1/8 cup honey
1 scant Tbsp salt
Mix again adding:
2 1/2-3 cups more flour
or until dough cleans sides of bowl
Knead 10 min. in Bosch. Preheat oven to 150 degrees. Lightly oil hands and counter. Form dough into loaves and put in greased pans. TURN OFF OVEN. Put bread in oven and let rise about 30 minutes until double in size. Leave bread in oven and turn up temperature to 350 degrees. Bake 25-30 minutes. For soft crust, spread tops with butter.
Baguette Appetizers
Spread baguette slices with cream cheese or cream cheese with chives.
Add some Ranch dressing on top.
Then add chopped onions, tomatoes, cucumber, and black olives.
Press veggies down a bit with your hands.
When I use chived cream cheese, I omit onion.
Add some Ranch dressing on top.
Then add chopped onions, tomatoes, cucumber, and black olives.
Press veggies down a bit with your hands.
When I use chived cream cheese, I omit onion.
Veggie Bites
Unroll a tube of crescent rolls onto a pan.
You can use a rolling pin or your hands sealing all of the perforated edges.
Bake at 350 until golden.
On this spread cream cheese and ranch dressing and the chopped vegetables as on baguettes, only I also add cauliflower and broccoli.
Cut these in squares or rectangles.
If for a big group use 2 cans of rolls
You can use a rolling pin or your hands sealing all of the perforated edges.
Bake at 350 until golden.
On this spread cream cheese and ranch dressing and the chopped vegetables as on baguettes, only I also add cauliflower and broccoli.
Cut these in squares or rectangles.
If for a big group use 2 cans of rolls
Seasoned Bread
1 t. tarragon
1 t. parsley
1 t. margarine
1 t. basil
(all leaf)
Crush into 1/2 lb. butter.
Spread on 1 or 2 sides of a loaf of bread, cover in foil and
Bake at 400 in foil 'til hot and crusty.
(about 30 min)
I also like to use this seasoning spread on baguette slices.
I buy a bread that isn't completely cooked, Smith's makes some of these,put the spread on the slices and broil for a few minutes. Watch carefully it toasts really fast. One bagette would need only half of the recipe.
1 t. parsley
1 t. margarine
1 t. basil
(all leaf)
Crush into 1/2 lb. butter.
Spread on 1 or 2 sides of a loaf of bread, cover in foil and
Bake at 400 in foil 'til hot and crusty.
(about 30 min)
I also like to use this seasoning spread on baguette slices.
I buy a bread that isn't completely cooked, Smith's makes some of these,put the spread on the slices and broil for a few minutes. Watch carefully it toasts really fast. One bagette would need only half of the recipe.
Puff Pastry
Bring to a rolling boil:
1 c. water 1/2 c. butter
Add:
1 c. flour all at once. Stir until it comes together in a ball. Remove from heat and add 4 eggs 1 at a time and beat well after each egg until totally mixed. Pat 6 mounds on a cookie sheet and bake 35 min at 375
When cool, remove tops and fill. Replace tops. To make small shells, mound large spoonfuls and bake about 25 min.
Can fill with whipped cream or fruits or chicken salad or whatever.
1 c. water 1/2 c. butter
Add:
1 c. flour all at once. Stir until it comes together in a ball. Remove from heat and add 4 eggs 1 at a time and beat well after each egg until totally mixed. Pat 6 mounds on a cookie sheet and bake 35 min at 375
When cool, remove tops and fill. Replace tops. To make small shells, mound large spoonfuls and bake about 25 min.
Can fill with whipped cream or fruits or chicken salad or whatever.
Friday, November 11, 2011
Orange Tossed Salad
Serves 12
1 T sugar
1/2 cup slivered almonds
Put in fry pan and heat until sugar melts and coats almonds.
Continue stirring until a little brown. Pour onto waxed paper.
Toss these veggies:
1 head red or green leafy lettuce
1/4 med red onion- sliced in rings
1 (11 oz) can mandarin oranges, drained
1 jicama- cut in julliene
Use following dressing and the almond nuts on top.
1/2 t. orange peel- grated
1/3 c. orange juice
2 T. vinegar
1/2 c. oil
2 T sugar
1 T Good Seasons dry Italian dressing
1 T sugar
1/2 cup slivered almonds
Put in fry pan and heat until sugar melts and coats almonds.
Continue stirring until a little brown. Pour onto waxed paper.
Toss these veggies:
1 head red or green leafy lettuce
1/4 med red onion- sliced in rings
1 (11 oz) can mandarin oranges, drained
1 jicama- cut in julliene
Use following dressing and the almond nuts on top.
1/2 t. orange peel- grated
1/3 c. orange juice
2 T. vinegar
1/2 c. oil
2 T sugar
1 T Good Seasons dry Italian dressing
Orange and Lemon Surprise
1 pkg. lemon pie filling- not instant
eggs
1 pkg. orange jello
1/2 pt. whipping cream
1 can mand. oranges
1 small banana
Cook pie filling as directed on package.
Mix jello as on package minus 1/4 c. water;
Pour jello slowly into pie filling, stirring as you pour.
Let set.
When set, whip cream, add drained Mandarin oranges and cubed banana to cream.
May add nuts.
Makes a very small salad. You may want to double.
You can also add the bananas and oranges into the Jello.
Grand daughter Shelese lived off this recipe at Utah State pretty much :)
An old roommate even emailed and asked me for this recipe recently.
I remember telling Grandma how much I loved it and that I would make it pretty much every time I had guests over at college and it would get rave reviews. I sort of thought Grandma would be flattered that I used her recipe and that so many of my friends liked it... but she didn't even look up from the counter where she was chopping something and she said with a smirk "Shelese, sounds like you need to branch out".
Ha, I love that story. I truly did (and still do) need to branch out more in my cooking :)
eggs
1 pkg. orange jello
1/2 pt. whipping cream
1 can mand. oranges
1 small banana
Cook pie filling as directed on package.
Mix jello as on package minus 1/4 c. water;
Pour jello slowly into pie filling, stirring as you pour.
Let set.
When set, whip cream, add drained Mandarin oranges and cubed banana to cream.
May add nuts.
Makes a very small salad. You may want to double.
You can also add the bananas and oranges into the Jello.
Grand daughter Shelese lived off this recipe at Utah State pretty much :)
An old roommate even emailed and asked me for this recipe recently.
I remember telling Grandma how much I loved it and that I would make it pretty much every time I had guests over at college and it would get rave reviews. I sort of thought Grandma would be flattered that I used her recipe and that so many of my friends liked it... but she didn't even look up from the counter where she was chopping something and she said with a smirk "Shelese, sounds like you need to branch out".
Ha, I love that story. I truly did (and still do) need to branch out more in my cooking :)
Red Pear Salad
Assorted greens
feta cheese- asiago
pecans
sliced red pears
craisins if you like
Use poppy seed dressing without the seeds
feta cheese- asiago
pecans
sliced red pears
craisins if you like
Use poppy seed dressing without the seeds
7-up Salad
Dissolve 2 pkgs lemon jello in 2 c. hot water.
Cool.
Add 2 c. 7-up. Let stand 'til mushy.
Add 2 c. drained, crushed pineapple; 3 bananas- cubed, 2 c. small marshmallows.
Let set. Add topping.
Topping:
2 T flour
2 T butter
1/2 c. pineapple juice
1 beaten egg
1/2 c. sugar
Mix and cook in double boiler. Cool. Beat 1/2 pint whipping cream and fold in above sauce. Spread over jello and top with grated cheese.
Cool.
Add 2 c. 7-up. Let stand 'til mushy.
Add 2 c. drained, crushed pineapple; 3 bananas- cubed, 2 c. small marshmallows.
Let set. Add topping.
Topping:
2 T flour
2 T butter
1/2 c. pineapple juice
1 beaten egg
1/2 c. sugar
Mix and cook in double boiler. Cool. Beat 1/2 pint whipping cream and fold in above sauce. Spread over jello and top with grated cheese.
Blueberry Salad
1 6 oz. rasp jello
2 c. boiling water
1 c. blueberries (Wyman's)
1 tall, slim can crushed pineapple
1 cup blueberry and pineapple juice (juice from both cans about right)
Chill until firm before topping
Topping:
8 oz sour cream
8 oz cream cheese
1 t. vanilla
1/2 c. sugar
Mix and spread on top
2 c. boiling water
1 c. blueberries (Wyman's)
1 tall, slim can crushed pineapple
1 cup blueberry and pineapple juice (juice from both cans about right)
Chill until firm before topping
Topping:
8 oz sour cream
8 oz cream cheese
1 t. vanilla
1/2 c. sugar
Mix and spread on top
Crunchy Pea Salad
10 oz mini frozen peas, thawed
1 c. diced celery
1 c. cauliflower pieces
1 /2 c. sour cream
1/4 c. diced green onion
1 c chopped cashews
1 c. Ranch dressing
Combine all ingredients- Chill just before serving, garnish with crisp-cooked, crumbled bacon.
1 c. diced celery
1 c. cauliflower pieces
1 /2 c. sour cream
1/4 c. diced green onion
1 c chopped cashews
1 c. Ranch dressing
Combine all ingredients- Chill just before serving, garnish with crisp-cooked, crumbled bacon.
Spinach Salad
1 pkg. spinach
1 can bean sprouts, drained
8 slices bacon, cooked and crumbled
4 hard- cooked eggs, diced
Dressing
1 c. salad oil
3/4 c. sugar
1/3 c. catsup
1/4 c. vinegar
1 t. worchest. sauce
1 med onion, grated (or flakes)
salt to taste
Individual Spinach Salads
Wash and remove stems from fresh spinach. Tear leaves and drench with dressing above. Garnish with crisp crumbled bacon and grated hard boiled egg. Drizzle a little dressing.
1 can bean sprouts, drained
8 slices bacon, cooked and crumbled
4 hard- cooked eggs, diced
Dressing
1 c. salad oil
3/4 c. sugar
1/3 c. catsup
1/4 c. vinegar
1 t. worchest. sauce
1 med onion, grated (or flakes)
salt to taste
Individual Spinach Salads
Wash and remove stems from fresh spinach. Tear leaves and drench with dressing above. Garnish with crisp crumbled bacon and grated hard boiled egg. Drizzle a little dressing.
Danish Cole Slaw
1 c sour cream
3 T. lemon juice
1/2 c. salad dressing
1 T. minced onion
1 t. prepared mustard
1/2 t. dry mustard
1 T celery seed
1/2 c. sugar (or to taste)
1/2 t. salt
Mix well. Pour over 5 cups shredded cabbage. Refrigerate immediately. Best when made the day before using.
3 T. lemon juice
1/2 c. salad dressing
1 T. minced onion
1 t. prepared mustard
1/2 t. dry mustard
1 T celery seed
1/2 c. sugar (or to taste)
1/2 t. salt
Mix well. Pour over 5 cups shredded cabbage. Refrigerate immediately. Best when made the day before using.
Chinese Noodles and Slaw
from LaRee
Boil 2 pkg. chicken flavored Ramen noodles without spice. Drain and rinse in cold water to stop cooking. Drain again. Toast 1 c. slivered almonds in 1 T. butter. Combine noodles, almonds, finely shredded cabbage (med. head), 1 red bell pepper (thinly sliced) 2 T sesame seeds, and 1 bunch green onions, chopped.
Prepare dressing by combining 3/4 c. veg oil, 1 T soy sauce, 4 t. sugar, 1/2 c cider vinegar, spice pkgs from noodles, salt and pepper. Pour over salad and chill several hours.
Boil 2 pkg. chicken flavored Ramen noodles without spice. Drain and rinse in cold water to stop cooking. Drain again. Toast 1 c. slivered almonds in 1 T. butter. Combine noodles, almonds, finely shredded cabbage (med. head), 1 red bell pepper (thinly sliced) 2 T sesame seeds, and 1 bunch green onions, chopped.
Prepare dressing by combining 3/4 c. veg oil, 1 T soy sauce, 4 t. sugar, 1/2 c cider vinegar, spice pkgs from noodles, salt and pepper. Pour over salad and chill several hours.
Bacon Broccoli Salad
Combine:
2 large bunches of broccoli separated to florets
1/2 c. chopped onion
1 lb bacon, fried crisp and crumbled
3/4 c. roasted sunflower seeds
1/2 c. raisins
Combine and toss over broccoli mixture:
1 c. mayonnaise
1/2 c. sugar
2 T. vinegar
Chill
Serves 15-20
2 large bunches of broccoli separated to florets
1/2 c. chopped onion
1 lb bacon, fried crisp and crumbled
3/4 c. roasted sunflower seeds
1/2 c. raisins
Combine and toss over broccoli mixture:
1 c. mayonnaise
1/2 c. sugar
2 T. vinegar
Chill
Serves 15-20
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