Recipe: No-Cook/No-Bake Recipes (11 Recipes)

8-3-99 No-Cook or No-Bake Recipes Part 3 (11 Recipes)

Marie.Ohio (4:34:50 PM) :

Tortellini salad..

1# cheese tortellini (Rosetta's frozen are especially nice for this)
1 C. red seedless grapes.
1 C. seedless white grapes
1 can 11 oz. mandarin oranges..
1 C. fennel celery or regular..
1 C. broken pecans.
1 cup (or to taste) Honey poppy seed dressing Knottsberry farm dressing or..make your own..

Cook the pasta..add the other ingredients.. and chill.
This is also tasty with bowtie or regular salad size pasta. Marie.Ohio (4:42:21 PM) :

Mini-Burger appetizers..
Using a shot glass cut rounds from bread..
make your favorite meatball mixture..
Roll mini meatballs and place on brad rounds.
Bake for about 10-12 minutes or broil
few minutes until done.
Garnish with "x" of spray cheese or
ketsup..also may use olives cut into rounds or x. of green olives.
cute and tasty.

Marie.Ohio (5:18:04 PM) :

Fruit /cheese delight
to create this salad..set out as many plates as guests..(hey family counts too)

Cottage cheese
top with fresh peach slices
fresh pear slices
plums
strawberries
Kiwi
Making sure the fruit you use are different colors and shades.
top that with rainbow or champagne sherbet.
Very refreshing..and filling as well.
Enjoy!

Susan,IL (5:33:34 PM) :

Herbed Onion slices
Recipe By : Susan Wilson
Serving Size : 4

3 tablespoons butter
1 tablespoon brown sugar
2 large onion -- sliced 1/2" thick
1/4 cup celery -- finely chopped
2 tablespoons snipped parsley
2 tablespoons parmesan cheese -- grated
1/4 teaspoon dried oregano

In large heavy skillet, melt butter; stir in brown sugar, 1/2 teaspoon salt & a dash of pepper. Place onions in a single layer in butter mixture. Sprinkle celery over it all. Cover; cook slowly for 10 minutes. Turn onion slices; Sprinkle with parsley, parmesan, and oregano. Cook covered 10 minutes more.Susan,IL (5:35:56 PM) :

Lemon-Marinated Chuck Roast
Recipe By : Susan Wilson
Serving Size : 6

4 pounds chuck roast
1 teaspoon lemon peel -- grated
1/2 cup lemon juice
1/3 cup cooking oil
2 tablespoons green onion
4 teaspoons sugar
1 1/2 teaspoons salt
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/8 teaspoon pepper

Score fat edges of roast. Place meat in a shallow baking dish. Combine lemon peel and juice, cooking oil, green onion, sugar, salt, Worcestershire sauce, mustard and pepper. Pour over roast.
Cover and let stand 3 hours at room temperature or overnight in the refrigerator. Remove roast reserving marinade.Grill over medium-hot coals 17-20 minutes. Turn and cook 17-20 more minutes for medium-rare.Susan,IL (5:36:34 PM) :

Spicy Barbecue Chicken
Recipe By : Susan Wilson
Serving Size : 8

1/4 cup onion -- finely chopped
1 clove garlic -- minced
2 tablespoons cooking oil
3/4 cup catsup
1/3 cup vinegar
1 teaspoon lemon peel -- grated
1 tablespoon Worcestershire sauce
2 teaspoons sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon bottled hot pepper sauce
3 ready to cook broiler/fryers -- cut up

cook onion and garlic in oil till tender but not brown. Stir in the remainder of the ingredients except Chicken. Simmer, covered about 30 minutes; stir occasionally.
Season chicken with salt and pepper. Place chicken, bone side down on the grill for 25 minutes. Turn bone side up and grill till done, 15 to 20 minutes more. Brush chicken with sauce during the last 10 minutes.eggy-in-aus (8:22:00 PM) :

Here is the recipe for cole slaw from Corky's in Memphis. This is the best I've tasted. Many ingredients are the same in other slaws- the difference must be the celery seeds, vinegar, and mustard. Don't leave anything out. It is perfect.

Corky's Cole Slaw
-serves 6

1 med. head green cabbage, shredded
2 med. carrots. grated
1 green pepper finely diced
2 TBS onion, grated
2 cups mayonnaise
3/4 cup sugar
1/4 cup Dijon mustard
1/4 cup cider vinegar
2 TBS celery seeds
1 tsp. salt
1/8 tsp. white pepper

Mix vegetables in a bowl. Mix remaining ingredients in another.

Mix together and toss well.

Cover and refrigerate 3-4 hours.

Debbie.D.,.AL (8:52:22 PM) :

ONION ORANGE SALAD

1/3 cup vegetable oil
1/4 cup orange juice
3 T. vinegar (I use red wine vinegar)
1 garlic clove, minced
1 tsp. minced fresh parsley
1/4 tsp. salt
Dash pepper
6 cups lettuce, washed and dried
3 medium oranges, peeled and sliced
1 cup sliced red onion
1/2 cup diced mozzarella cheese
1/4 cup slivered almonds, toasted

In a small bowl, whisk the first seven ingredients. On a serving platter, arrange lettuce, oranges, and onion. Drizzle with dressing. Sprinkle with cheese and almonds. Yield: 6-8 servings.

Debbie.D.,.AL (8:57:10 PM) :

RED, WHITE, AND BLUE DESSERT

1 cup fresh raspberries or strawberries
1 cup fresh blueberries
1/4 cup sugar
1/2 tsp. almond extract
6 slices of angel food cake

Combine strawberries (or raspberries) and blueberries in a bowl. Sprinkle with sugar and extract; toss gently. Place cake on dessert plates and top with berry mixture. Yield: 6 servings.

Debbie.D.,.AL (9:00:49 PM) :

CHEESECAKE DIP

4 oz. cream cheese, softened
1/3 cup sour cream
3 T. confectioners' sugar
1 T. milk
1/4 tsp. almond extract
1 pint fresh strawberries
1/4 cup graham cracker crumbs

In a mixing bowl, beat cream cheese until smooth. Add the sour cream, sugar, milk, and extract; mix until smooth. Transfer to a serving bowl. Place the strawberries and crumbs in separate serving bowls. Dip strawberries into cheesecake mixture, then into crumbs. Yield: 1 cup.

Margie,.MD (10:51:42 PM) :

Potato Salad dressing

1 cup mayo
1/2 cup sugar
3 tablespoons prepared mustard
3 tablespoons vinegar
salt and pepper to taste
1/2 tsp. celery seed
1/2 to 3/4 cup milk, depending on how thick you like the dressing

Cook potatoes, peel and slice while warm, pour dressing over top. Chop half a large onion and 4 stalks of celery, and chop four hard boiled eggs. Add 2 tablespoons of sweet pickle relish. Mix together, refrigerate overnight, or all day for an evening meal. I cook my potatoes in salted water.