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recipelink.com Chat Room
10-25-99 Recipes Using 5-Ingredients or Less
Susannahoh (10:54:07) :
This recipe is from our community cookbook
FRESH FRUIT DIP
Betsy Billingsley
The Signal House Bed and Breakfast
1 (16-ounce) carton sour cream
1/4 cup brown sugar
1 teaspoon vanilla extract
1/4 cup white rum
1 teaspoon cinnamon
1/4 cup chopped pecans (optional)
In a serving bowl combine all of the ingredients and blend well. Chill for
1 hour before serving. Great as a dip for fresh fruit or fruit salad.
Yield: about 2 1/2 cups.
Lori,NJ (10:37:54) : CARAMEL DIP
1 can sweet condensed milk
3/4 cup corn syrup
1 cup sugar
1/4 tsp salt
Mix and bring to a boil. 230 degrees on a candy thermometer. Then add 1/4 cup
butter. Stir approx. 25 to 30 min. until brown. Use Granny Smith apples for this
dip or spoon over vanilla ice cream. Makes about 2-1/2 cups
Debbie.D.,.AL (10:16:54) : EASY GRILLED SHRIMP
1 1/2-2 lbs. shrimp, peeled, except for the tail, and deveined
1 large bottle no-fat Italian salad dressing
1 T. chopped garlic
Juice from 1 lime
Place the salad dressing, garlic, and lime juice into a Zip-Loc Bag. Mix
thoroughly. Add the shrimp and marinate for several hours or overnight.
Remove the shrimp from the marinade and discard the marinade. Place the shrimp
on an electric grill and cook until shrimp are bright pink.
YIELD: 4 servings.
Becky,.LA (10:07:10) :
NANA'S INFAMOUS LEMON CAKE
Recipe By : NANA
Serving size: 20
1 box lemon cake mix
1 cup apricot nectar
3/4 cup oil
4 large eggs
1/2 cup sugar
LEMON ICING
1 cup powdered sugar
1 juice of lemon
CAKE:
MIX CAKE MIX, SUGAR, OIL, AND NECTAR TOGETHER.
ADD EGGS 1 AT A TIME.
BAKE IN A TUBE PAN AT 325 DEGREES FOR 1 HOUR.
ICING: MIX SUGAR AND LEMON JUICE. POUR OVER CAKE WHILE STILL WARM TO MAKE GLAZE.
NOTES : **NANA MADE ABOUT 200 OF THESE CAKES. FOR ABOUT 2 YEARS EVERY TIME WE
WENT TO NANA AND NUDEN'S HOUSE THERE WAS LEMON CAKE.
Becky,.LA (09:50:00) :
GREEN BEAN BUNDLES
Recipe By : DANA
2 16 oz cans green beans -- whole
1/2 cup brown sugar
bacon
garlic powder to taste
3/4 stick margarine
salt and pepper to taste
Cut bacon slices in half.
Wrap around bunch of green beans and secure with a toothpick.
Make a glaze from the margarine, brown sugar, garlic powder, salt, and pepper.
Pour over beans. Bake covered at 375 degrees for 45 minutes.
Serves six.
Becky,.LA (09:42:29) :
FUDGE PIE
Recipe By : BECKY
Serving Size : 8
3 squares chocolate
1 stick butter
1 cup sugar
1/4 cup flour
2 eggs
MELT CHOCOLATE AND BUTTER IN DOUBLE BOILER. ( I PUT IN A METAL BOWL IN THE OVEN
FOR JUST A MINUTE TO MELT)
MIX FLOUR AND SUGAR.
BEAT EGGS AND COMBINE WITH FLOUR MIX.
ADD CHOCOLATE MIX.
POUR INTO WELL GREASED 9" PIE PAN.
BAKE AT 350 DEGREES FOR 30-45 MINUTES.
SERVE WARM TOPPED WITH ICE CREAM.
Verla,.Il (09:33:53) : Reuben Dip
2 8 0z pkg. cream cheese
3 small packages of Buddig dried beef
1 1/2 c. of Mayonnaise
1 8 oz shredded Swiss cheese
1 8 oz. sour cream
Mix all ingredients together. Partially melt filling in microwave.
Hollow out 2 loaves of Hawaiian bread. Pour into hollowed bread. Wrap in foil
and bake 30 to 45 minutes until warmed through. Serve using cubes of bread for
dippers.
You can make this ahead and heat later.
Lottie-AK (09:33:41) : One of my standbys on busy nights. Easy and filling.
EASY TUSCAN BEANS WITH TUNA AND SAGE
2 cans cannelini beans
1/4 cup olive oil
1-3 Tbsp. sage
juice of one lemon
2 cans white tuna
salt and pepper
Drain and rinse beans. In glass baking pan, mix beans, olive oil, and sage (I
just pour in olive oil until it looks right, and add sage to taste, so I'm not
so sure of my measurements. Bake in 400 degree oven until bubbling (around 15
minutes). Drain tuna and mix in with lemon juice. Bake 10 more minutes. Serve.
Verla,.Il (09:27:36) : Caramel Smokies
1 lb bacon, cut into thirds
1 package (50) baby smokies
1-2 cups brown sugar (I use 2 )
Wrap each smokie with bacon: hold together with toothpicks. Put smokies in a 9 x
13 pan. Add 1 to 2 cups of brown sugar (depending on your taste) Add 1 scant
handful of water. Cover with foil; marinate overnight. Bake covered at 350 for
20 minutes. Uncover and bake an additional 50 minutes. Transfer to a Crockpot to
serve. Enjoy!
I make these every Xmas!
Verla,.Il (09:22:44) : Yummy Xmas Salad
8 ounces of cream cheese
3/4 c. sugar
16 0z box frozen strawberries
20 oz. crushed pineapple, drained
2 bananas, sliced
12 oz cool whip
With beaters, mix cream cheese, sugar and a little of the reserved strawberry
juice. Mix together strawberries, pineapple, and bananas and fold into cream
cheese mixture. Add cool whip and freeze. Thaw a few minutes before serving.
zazoohaa,ny (09:05:08) :
Tootsie Roll Chicken
1 boneless,skinless Chicken Breast
1 tsp olive oil
Flour
1 cup Cola
1/4 cup Frozen Cranberries
Dredge Chix breast in flour. Brown in skillet over medium-high heat. Add
cola(?!) and frozen cranberries and simmer until sauce is to desired
consistency. Tastes like a tootsie roll!Mary,.OR (05:03:20) : Excellent Flank Steak
Marinate a nice sized flank steak for several hours (at least 6) in Yoshida
sauce with 2-3 tablespoons fresh ginger. Remove from marinade and dry before
broiling or barbecuing quickly (3-4 minutes on a side). Should be medium rare.
Slice thinly on the diagonal and serve with sliced fresh tomatoes (preferably
home grown when available) Serve with rice or potatoes or pasta (whatever) and a
green salad. Lean and tasty.
Dawn-NY (05:00:23) : Mexican Omelet
6 eggs
(Salt and Pepper to taste)
Filling:
2 tb Oil
1/2 lg Onions, minced
1 md Green peppers, chopped
2 md Tomatoes, peeled and chopped
Omelet: Make the sauce first. Fry the onion in the shortening, then add the
pepper and tomatoes, and puree. Season with salt and pepper to taste. Simmer
for 25 minutes.
For the omelet: Beat the egg whites alone, then beat the yolks alone until
thick and lemon color. Add salt and about a 1/4 c water to the yolks and mix.
Then fold yolk mixture into the beaten whites. Make into 2 or 3 omelets, and fry
them in the fat or oil, on both sides. Remove from the frying pan when a
delicate brown on both sides and spread each omelet with the sauce and roll up.
Pour what is left of the sauce over the rolled omelets before serving.
Dawn-NY (04:47:57) : Easy Chili
1 cup brown rice
1 can beans (kidney beans, black beans, etc)
1 cup pizza sauce (any spaghetti sauce will also work)
Prepare rice according to package directions. When rice is cooked, add beans (no
need to drain them) and mix well. Continue to cook on low heat. Add salsa. Mix
well and heat through.
Sprinkle with shredded cheese or sour cream and chopped scallions if desired -
oops, that's six!! :o)
Shelby,.IA (02:42:52) : Swiss Chicken
6 boneless skinless chicken breast halves
1 cup(4oz) shredded Swiss cheese
5 cups seasoned stuffing mix
1 can(10-3/4oz) cream of mushroom soup, undiluted
1 cup(8oz) sour cream
Place chicken in a greased 13x9x2 baking dish; sprinkle with the cheese and
stuffing mix. Combine soup and sour cream; spread over stuffing. Bake,
uncovered, at 375 for 1 hour or until the meat juices run clear. Yield: 6
servings.
Shelby,.IA (02:30:33) : Ravioli Casserole
1 jar(28oz) spaghetti sauce
1 pkg(25oz) frozen cheese ravioli,* cooked and drained
2 cups (16oz) small-curd cottage cheese
4 cups (16oz) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Spread 1/2 cup of spaghetti sauce in an ungreased 13x9x2 baking dish, layer with
half of the ravioli, 1-1/4 cup of sauce, 1 cup of cottage cheese and 2 cups of
mozzarella cheese. Repeat layers. Sprinkle with the Parmesan cheese. Bake,
uncovered, at 350 for 35-40 minutes or until bubbly. Let stand 5-10 minutes
before serving. Yield: 6-8 servings. *Note 4-5 cups of any style cooked ravioli
may be substituted for the frozen cheese ravioli.
Dawn-NYS (09:38:39) : Beef Stroganoff (Crockpot)
1 can Cream of Mushroom soup
1 lb stewing beef, cut into 1x 2 inch pieces
1/2 t garlic powder
1 T Worcestershire sauce
1 8-oz carton of sour cream
Put beef in the bottom of the crockpot and add about 1/2 cup of water. (If final
dish is too watery, you can always thicken it with a little flour later.) Add
garlic powder and Worcestershire sauce and set cooker on low for about 7 hours.
Add sour cream and cook another 1/2 hour. Serve over noodles (I prefer rice,
although this may not be the traditional version of Beef Stroganoff!).
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