Recipe: Recipes Worth Repeating (15)
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11-03-99 Recipes Worth Repeating
Sara Lee Butter Coffee Cake
Verla,.Il
This is the best coffee cake I have ever eaten. I purchased it at a bake sale and called the lady for the recipe. She kindly shared it!!!!
1 box yellow cake mix
1 small box of vanilla instant pudding
3/4 c. vegetable oil
3/4 c. water
4 eggs
1 T. butter extract
1 T. vanilla
Preheat oven to 350 degrees. Butter a 9 x 13 baking pan.
Beat cake mix, pudding, water, eggs,and oil 8 minutes at medium speed.
Add butter extract and vanilla.
Pour 1/2 of mixture in buttered 9 x 13 pan.
Mix 1/2 c. sugar and 2 T. cinnamon. Sprinkle 1/2 mixture over batter in pan. Spread rest of batter and rest of sugar mixture on
top. Swirl knife through. Bake for 30 to 35 minutes. Drizzle with the following:
1 c. powdered sugar
1 T. hot milk
1/2 tsp. butter extract
1/4 tsp vanilla
This is so moist too!
KellyWA (09:50:23) :
Almond and Rice Flour Bread with Poppy Seeds.
1/2 cup Whole almonds -- with skins
1/2 cup Plain low-fat yogurt
1 1/2 cups Brown rice flour
1/2 cup Water
4 teaspoons Baking powder
1 large Whol egg
1/4 teaspoon Salt
1 large Egg white white
3 teaspoons Poppy seeds
2 tablespoons Vegetable oil
Preheat oven to 350 degrees F. Butter an 8 x 4inch loaf pan.
Place almonds and 1/2 cup of the flour in bowl of a food processor and grind until a fine meal is formed--the flour will prevent the nuts from turning oily. Add remaining rice flour, the baking powder, salt and 2 teaspoons of the poppy seeds; process briefly.
Combine yogurt, water, whole egg, egg white and oil in a 2- cup measuring cup.
With processor motor running, pour liquid ingredients through feed tube over flour mixture, processing just long enough to mix.
Transfer batter to prepared pan. Sprinkle with remaining poppy seeds, and bake for 55 minutes. Turn out onto a rack to cool. (Bread slices best after several hours, or the next day).
Makes one 18-ounce loaf (18 slices).
Debbie.D.,.AL (09:44:07) : JULIE/FL'S TORTELLINI SOUP
4 cans beef broth, undiluted
2 large onions, chopped
1 T. garlic, chopped
1 (4 oz.) can mushrooms, drained
1 pkg. cheese tortellini (I use frozen)
1 pkg. fresh spinach (I use the kind that is pre-washed for spinach salad), shredded
1/4 cup white wine
2 T. olive oil
Saute garlic, onions, and mushrooms in olive oil until onions are transparent. Add the beef broth and white wine. Bring to a boil. Add tortellini and cook until tortellini is done 3-5 minutes. Add spinach when tortellini is done and cook until spinach is wilted.
My husband calls this "turnip soup."
KellyWA (08:59:15) : repost...
Coca-Cola Pork
1 pork butt roast, trim off as much fat as possible
1 C. Coke, room temp.
1 C. BBQ sauce
Put pork in crock-pot & pour the coke & BBQ
sauce over. Cover & cook on low 10-12 hrs. Great
shredded & served on toasted buns!
Wendy.Ohio (08:30:21) : TIMBUCKTU CASSEROLE
1/4 cup chopped onion
1/4 cup sweet green pepper chopped
1-lb. lean ground beef
2 cups cooked macaroni
2 cans condensed tomato soup
1 cup sharp cheddar cheese grated
Brown beef, peppers, onions and drain well. Mix meat mixture with cooked macaroni, soup and small amount of water and salt to taste. Pour into buttered 2 quart casserole and top with cheese. Bake uncovered 350 degrees for 45-55 minutes.
KellyWA (02:41:18) : Jellied Cranberry Salad
3 c. cranberries
3/4 c. sugar
1 - 9 oz. can crushed pineapple
water
2 - 3 0z. pkgs. Raspberry jello
1/2 tsp. lemon rind
3 tbsp. lemon juice
1 1/2 c. unpeeled diced apple
Grind cranberries & stir in sugar.
Let stand.
Drain pineapple & add water to make 2 cups.
Heat to boiling & dissolve jello.
Add 1 c. cold water, lemon rind & juice.
Chill untill slightly thickened.
Fold in pineapple, cranberries, & apples.
Pour into mold & chill until set.
KellyWA (01:53:15) : MAKE-AHEAD, HOME-MADE GRAVY
To make a dark gravy, brown (1 TBS or more) of flour in a skillet BEFORE adding oil or shortening.
Then make a roux (pronounced "roo") by adding an equal amount of flour and butter, oil, or shortening to the flour and cooking it over medium heat in a skillet until well blended.
(Each tablespoon of roux will thicken approximately 1 cup of hot gravy, sauce, or soup.)
You can also use pan drippings instead of butter, oil or shortening.
If you are using the gravy with beef, use some of your beef drippings. You can also fry some bacon and use those drippings. Include some of the meat left in the drippings to enhance the flavor of your gravy.
Once your roux is ready, whisk the roux into hot broth. You can used canned chicken, turkey or vegetable broth.
Simmer until thickened and the starchy taste cooks out. You can also add your broth to the pan in which you made the roux; however, add it slowly and stir continuously until all the broth is added.
If you want the thick country-style gravy such as is used on biscuits, add milk to the roux instead of broth. Remember, however, the milk will lighten the color of the gravy.
If you are wanting to include mushrooms in your gravy, saute your mushrooms before adding them to the gravy. Add them after adding the broth, however, if you do not want the mushrooms to be broken while whisking or stirring the broth into the roux.
If you want to make your gravy even darker, you can add a pinch of beef bouillon or instant coffee. Also, if your gravy becomes too thin after adding the liquid, thicken it using left-over mashed potatoes or instant mashed potato flakes.
Add salt and pepper to taste. ENJOY!
KellyWA (01:37:43) : HOME-MADE POTATO SOUP
1 tablespoon olive oil
3 large potatoes peeled and cut as if for mashed potatoes
1-2 cups mushrooms
2 large celery or bok choy stalks chopped
1 medium carrot shredded
1 medium onion chopped
1 bay leaf
tsp allspice
dash of chervil
salt and pepper to taste
2 cans (14 1/2 oz. each) vegetable or chicken broth
Heat olive oil in stock pot, add onion, carrot, mushrooms, celery/bok choy, and saute until translucent. Add potatoes, spices and broth. If needed, add enough water to cover everything with water. Cover, bring to a low boil and cook until potatoes are tender. Remove bay leaf. Add milk.
To further thicken this soup, use instant mashed potatoes. Or, make a roux using2 tablespoons butter, and 2 tablespoons of flour. Add these items and stir constantly to make certain they are blended. Add a small amount at a time depending upon how thick you want your soup.
KellyWA (01:31:44) :
Green and White Lasagna
Serves 10 to 12
6 pieces Lasagna, uncooked
1/2 cup chopped onion
2 tbsp. margarine
2 tbsp. cornstarch
1 tbsp. dried parsley flakes
1 tsp. dried basil, crushed
1/4 tsp. garlic powder
1/8 tsp. ground nutmeg
2 cups skim milk
1 10-oz. package frozen chopped spinach, thawed and drained
1 2 1/4-oz. can sliced pitted ripe olives, drained
1 15-oz. carton part-skim ricotta cheese
1 beaten egg
1 8-oz. package shredded mozzarella cheese
1/2 cup grated Parmesan cheese
In a medium bowl, stir together ricotta and egg. Add mozzarella and half of the Parmesan;
mix well.
Preheat oven to 350 F. Arrange three of the lasagna pieces in the bottom of a greased 12 x 7 x 2-inch baking dish. Top with half of the spinach mixture and half the ricotta mixture. Repeat layers. Top with remaining Parmesan cheese.
Bake for 40 minutes or until mixture is bubbly. Let stand 10 minutes.
KellyWA (01:23:03) : Cranberry Orange Salad
1 pkg. fresh cranberries
1 (4 serving size) pkg. cherry jello
1 cup water
1 can mandarin oranges
2 cups sugar
1/2 cup chopped pecans or walnuts
Cook cranberries, sugar, and water together until cranberries pop. Set aside and mash with potato masher. Add jello, mandarin oranges, and nuts. Pour into dish or mold, and refrigerate to set.
Makes 4-6 servings.
KellyWA (01:20:39) : Grandma's Cranberry Salad
1 cup raw cranberries -- chopped or ground
1 3-oz pkg. lemon jello
1 cup crushed pineapple -- well drained
1/2 cup walnuts -- chopped
1 cup hot water
1 cup pineapple juice
1 cup sugar
1 cup celery -- chopped
Combine cranberries and sugar. Dissolve jello in hot water; add pineapple juice; chill until partially set. Add cranberry mixture, pineapple, walnuts and celery. Pour into mold; chill until firm. Serves 6.
Note: To double recipe, use 1 cherry and 1 lemon jello, 1 whole pkg. cranberries. Double other ingredients.
KellyWA (01:00:01) : Lima Bean Soup
In a large kettle, saute the following in 1 -2 tbs olive oil
2 small sweet red peppers -- chopped
2 small onions -- chopped
2 ribs celery or bok choy-- thinly sliced
2 cups turkey ham or ham, diced
Add
3 cans (14 1/2 oz. each) chicken broth
2 cans (15 oz. each) lima beans -- rinsed and drained
(or use dried lima beans prepared per pkg instructions)
3 medium carrots -- thinly sliced or shredded
2 medium potatoes -- peeled and diced
1 1/2 teaspoons dried marjoram
salt to taste
1/2 teaspoon pepper
1/2 teaspoon dried oregano
In a Dutch oven or soup kettle, saute the sweet red peppers, onions, celery or bok choy, and turkey ham or ham until onion is translucent.
Add the remaining ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer until vegetables are tender. (45 to 60 minutes).
Use a potato masher to mash some of the beans and veggies to thicken the soup. Can be thickened using instant mashed potatoes.
Before serving, if you wish, you can add 1 cup half and half cream. Heat through but do not boil.
KellyWA (11:51:57) : SURPRISE CHEESE PUFFS
Yield: 50 servings
1/2 c Butter
2 c Grated sharp cheese
1/2 ts Salt
1 ts Paprika
1 ds Cayenne or red pepper
1 c Sifted flour
50 sm Stuffed green or black olives.
(this recipe also works well using nuts as the center)
Allow butter to soften; blend with cheese, salt, paprika and cayenne. Stir in flour, mixing well. Mold 1 tsp of this mixture around each olive, covering it completely. Arrange on a baking sheet and chill until firm. Bake in 400 oven for 15 minutes. Serve hot.
Makes 50 puffs.
**NOTE** These puffs are so easy to serve at parties as they may be made in advance, frozen on a baking sheet to keep round and stored in a plastic bag in the freezer. Bake as needed.
Dawn-NY (11:03:39) : BLACK BEAN DIP
1 can (15 oz.) black beans
1/4 c. dairy sour cream
1/4 c. minced onion
1 clove garlic, minced
4 tsp. Worcestershire sauce
2 Tbsp. chopped parsley
In a medium bowl mash beans. Stir in remaining ingredients except parsley. Cover and chill for 1 hour. Spoon into a serving bowl. Garnish with parsley. Serve with corn chips or crackers.
Dawn-NY (11:02:51) : SPINACH PROVENCALE
2 lb. fresh spinach
1 large onion
1 clove garlic
olive oil
butter
2 eggs, beaten
1 c. fresh grated Parmesan cheese
salt
pepper
Wash spinach leaves carefully. Chop the onion and mince the garlic. Heat the olive oil and saute onion and garlic until onion is transparent. Add spinach and cover tightly. In 2 minutes spinach will be reduced in bulk. Then stir into onions and garlic. Remove from heat. Butter a medium-sized baking dish. In a bowl, stir together cooled spinach, 2 beaten eggs and 1/2 cup of Parmesan cheese. Season with salt and pepper. Pour mixture into baking dish. Add remaining Parmesan cheese and bake at 375 degrees for 10 to 15 minutes.
Dawn-NY (11:02:35) : CHICKEN CROQUETTES
2 lb. butter or chicken fat
2 lb. onions, diced
4 c. celery, chopped
2 Tbsp. pepper
4 tsp. garlic salt
2 qt. chicken stock
1 lb. flour
12 c. bread crumbs
3 c. dried eggs
4 c. water
16 c. canned chicken
12 c. bread crumbs, rolled
wheat or rolled oats
Saute butter, onions, celery and seasonings. Add flour and blend. Add chicken stock and cook until thick. Remove from heat; add crumbs, dried eggs reconstituted with water and chicken. Mix, cool and shape. Roll in fine crumbs or rolled wheat or oats and bake at 400 degrees for 10 minutes, turn and bake 10 minutes longer or until golden brown. Yield: 100 servings of 2 croquettes each.
Dawn-NY (11:02:13) : Turtle Cheese Cake
1 (9 in.) Graham Cracker Crust
3 (8- ounce) packages cream cheese softened
1 cup sugar
4 eggs
2 table spoons sugar
Beat cream cheese at high speed of electric mixer until light and fluffy. Gradually add 1-cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Pour mixture into prepared pan. Bake at 375* for 45-50 minutes or until mixture is set. Roast 1-cup pecans with enough butter to cover them. Add sugar before putting in to oven
Chocolate Topping
1 can Hershey syrup & 1 bag chocolate chips
Melt together.
Carmel sauce
1 cup butter
1cup light brown sugar
Melt butter add brown sugar
Add 1 can sweetened condensed milk
First add the pecans to your cheesecake. Top with chocolate sauce then Carmel sauce. Enjoy
Dawn-NY (11:01:00) : Chicken w/Fettuccini
2 Tbsp. butter
2 Tbsp. olive oil
1 boned, skinned whole chicken breast (8 oz.), cut into 3/4-inch chunks
1/4 c. chopped scallions
1 tsp. minced garlic
1/2 c. heavy cream
8 oz. fresh mushrooms, thinly sliced
1 c. frozen peas, thawed
1 tsp. salt
1/4 tsp. freshly ground pepper
1/4 c. chopped fresh basil
8 oz. dried or 1 lb. Fresh fettuccini
1/4 c. freshly grated Parmesan cheese
1 (16 oz.) can whole tomatoes, drained and coarsely chopped
Bring to boil a large saucepan of water; then add salt. Meanwhile, heat butter and oil in large heavy skillet over medium heat. When foam subsides, add chicken, scallions and garlic; cook, stirring occasionally, until chicken begins to brown (about 7 minutes). Stir in cream, mushrooms, tomatoes, peas, salt and pepper; heat to boiling over high heat. Reduce heat to medium and simmer until sauce is cooked through (3 to 5 minutes). Stir in basil and remove from heat.
Meanwhile, cook pasta in boiling water until tender, but still firm to the bite. DO NOT OVERCOOK. Drain thoroughly and transfer to serving bowl or plate. Pour sauce over pasta; sprinkle with Parmesan. Serves 4.
11-03-99 Recipes Worth Repeating
Sara Lee Butter Coffee Cake
Verla,.Il
This is the best coffee cake I have ever eaten. I purchased it at a bake sale and called the lady for the recipe. She kindly shared it!!!!
1 box yellow cake mix
1 small box of vanilla instant pudding
3/4 c. vegetable oil
3/4 c. water
4 eggs
1 T. butter extract
1 T. vanilla
Preheat oven to 350 degrees. Butter a 9 x 13 baking pan.
Beat cake mix, pudding, water, eggs,and oil 8 minutes at medium speed.
Add butter extract and vanilla.
Pour 1/2 of mixture in buttered 9 x 13 pan.
Mix 1/2 c. sugar and 2 T. cinnamon. Sprinkle 1/2 mixture over batter in pan. Spread rest of batter and rest of sugar mixture on
top. Swirl knife through. Bake for 30 to 35 minutes. Drizzle with the following:
1 c. powdered sugar
1 T. hot milk
1/2 tsp. butter extract
1/4 tsp vanilla
This is so moist too!
KellyWA (09:50:23) :
Almond and Rice Flour Bread with Poppy Seeds.
1/2 cup Whole almonds -- with skins
1/2 cup Plain low-fat yogurt
1 1/2 cups Brown rice flour
1/2 cup Water
4 teaspoons Baking powder
1 large Whol egg
1/4 teaspoon Salt
1 large Egg white white
3 teaspoons Poppy seeds
2 tablespoons Vegetable oil
Preheat oven to 350 degrees F. Butter an 8 x 4inch loaf pan.
Place almonds and 1/2 cup of the flour in bowl of a food processor and grind until a fine meal is formed--the flour will prevent the nuts from turning oily. Add remaining rice flour, the baking powder, salt and 2 teaspoons of the poppy seeds; process briefly.
Combine yogurt, water, whole egg, egg white and oil in a 2- cup measuring cup.
With processor motor running, pour liquid ingredients through feed tube over flour mixture, processing just long enough to mix.
Transfer batter to prepared pan. Sprinkle with remaining poppy seeds, and bake for 55 minutes. Turn out onto a rack to cool. (Bread slices best after several hours, or the next day).
Makes one 18-ounce loaf (18 slices).
Debbie.D.,.AL (09:44:07) : JULIE/FL'S TORTELLINI SOUP
4 cans beef broth, undiluted
2 large onions, chopped
1 T. garlic, chopped
1 (4 oz.) can mushrooms, drained
1 pkg. cheese tortellini (I use frozen)
1 pkg. fresh spinach (I use the kind that is pre-washed for spinach salad), shredded
1/4 cup white wine
2 T. olive oil
Saute garlic, onions, and mushrooms in olive oil until onions are transparent. Add the beef broth and white wine. Bring to a boil. Add tortellini and cook until tortellini is done 3-5 minutes. Add spinach when tortellini is done and cook until spinach is wilted.
My husband calls this "turnip soup."
KellyWA (08:59:15) : repost...
Coca-Cola Pork
1 pork butt roast, trim off as much fat as possible
1 C. Coke, room temp.
1 C. BBQ sauce
Put pork in crock-pot & pour the coke & BBQ
sauce over. Cover & cook on low 10-12 hrs. Great
shredded & served on toasted buns!
Wendy.Ohio (08:30:21) : TIMBUCKTU CASSEROLE
1/4 cup chopped onion
1/4 cup sweet green pepper chopped
1-lb. lean ground beef
2 cups cooked macaroni
2 cans condensed tomato soup
1 cup sharp cheddar cheese grated
Brown beef, peppers, onions and drain well. Mix meat mixture with cooked macaroni, soup and small amount of water and salt to taste. Pour into buttered 2 quart casserole and top with cheese. Bake uncovered 350 degrees for 45-55 minutes.
KellyWA (02:41:18) : Jellied Cranberry Salad
3 c. cranberries
3/4 c. sugar
1 - 9 oz. can crushed pineapple
water
2 - 3 0z. pkgs. Raspberry jello
1/2 tsp. lemon rind
3 tbsp. lemon juice
1 1/2 c. unpeeled diced apple
Grind cranberries & stir in sugar.
Let stand.
Drain pineapple & add water to make 2 cups.
Heat to boiling & dissolve jello.
Add 1 c. cold water, lemon rind & juice.
Chill untill slightly thickened.
Fold in pineapple, cranberries, & apples.
Pour into mold & chill until set.
KellyWA (01:53:15) : MAKE-AHEAD, HOME-MADE GRAVY
To make a dark gravy, brown (1 TBS or more) of flour in a skillet BEFORE adding oil or shortening.
Then make a roux (pronounced "roo") by adding an equal amount of flour and butter, oil, or shortening to the flour and cooking it over medium heat in a skillet until well blended.
(Each tablespoon of roux will thicken approximately 1 cup of hot gravy, sauce, or soup.)
You can also use pan drippings instead of butter, oil or shortening.
If you are using the gravy with beef, use some of your beef drippings. You can also fry some bacon and use those drippings. Include some of the meat left in the drippings to enhance the flavor of your gravy.
Once your roux is ready, whisk the roux into hot broth. You can used canned chicken, turkey or vegetable broth.
Simmer until thickened and the starchy taste cooks out. You can also add your broth to the pan in which you made the roux; however, add it slowly and stir continuously until all the broth is added.
If you want the thick country-style gravy such as is used on biscuits, add milk to the roux instead of broth. Remember, however, the milk will lighten the color of the gravy.
If you are wanting to include mushrooms in your gravy, saute your mushrooms before adding them to the gravy. Add them after adding the broth, however, if you do not want the mushrooms to be broken while whisking or stirring the broth into the roux.
If you want to make your gravy even darker, you can add a pinch of beef bouillon or instant coffee. Also, if your gravy becomes too thin after adding the liquid, thicken it using left-over mashed potatoes or instant mashed potato flakes.
Add salt and pepper to taste. ENJOY!
KellyWA (01:37:43) : HOME-MADE POTATO SOUP
1 tablespoon olive oil
3 large potatoes peeled and cut as if for mashed potatoes
1-2 cups mushrooms
2 large celery or bok choy stalks chopped
1 medium carrot shredded
1 medium onion chopped
1 bay leaf
tsp allspice
dash of chervil
salt and pepper to taste
2 cans (14 1/2 oz. each) vegetable or chicken broth
Heat olive oil in stock pot, add onion, carrot, mushrooms, celery/bok choy, and saute until translucent. Add potatoes, spices and broth. If needed, add enough water to cover everything with water. Cover, bring to a low boil and cook until potatoes are tender. Remove bay leaf. Add milk.
To further thicken this soup, use instant mashed potatoes. Or, make a roux using2 tablespoons butter, and 2 tablespoons of flour. Add these items and stir constantly to make certain they are blended. Add a small amount at a time depending upon how thick you want your soup.
KellyWA (01:31:44) :
Green and White Lasagna
Serves 10 to 12
6 pieces Lasagna, uncooked
1/2 cup chopped onion
2 tbsp. margarine
2 tbsp. cornstarch
1 tbsp. dried parsley flakes
1 tsp. dried basil, crushed
1/4 tsp. garlic powder
1/8 tsp. ground nutmeg
2 cups skim milk
1 10-oz. package frozen chopped spinach, thawed and drained
1 2 1/4-oz. can sliced pitted ripe olives, drained
1 15-oz. carton part-skim ricotta cheese
1 beaten egg
1 8-oz. package shredded mozzarella cheese
1/2 cup grated Parmesan cheese
In a medium bowl, stir together ricotta and egg. Add mozzarella and half of the Parmesan;
mix well.
Preheat oven to 350 F. Arrange three of the lasagna pieces in the bottom of a greased 12 x 7 x 2-inch baking dish. Top with half of the spinach mixture and half the ricotta mixture. Repeat layers. Top with remaining Parmesan cheese.
Bake for 40 minutes or until mixture is bubbly. Let stand 10 minutes.
KellyWA (01:23:03) : Cranberry Orange Salad
1 pkg. fresh cranberries
1 (4 serving size) pkg. cherry jello
1 cup water
1 can mandarin oranges
2 cups sugar
1/2 cup chopped pecans or walnuts
Cook cranberries, sugar, and water together until cranberries pop. Set aside and mash with potato masher. Add jello, mandarin oranges, and nuts. Pour into dish or mold, and refrigerate to set.
Makes 4-6 servings.
KellyWA (01:20:39) : Grandma's Cranberry Salad
1 cup raw cranberries -- chopped or ground
1 3-oz pkg. lemon jello
1 cup crushed pineapple -- well drained
1/2 cup walnuts -- chopped
1 cup hot water
1 cup pineapple juice
1 cup sugar
1 cup celery -- chopped
Combine cranberries and sugar. Dissolve jello in hot water; add pineapple juice; chill until partially set. Add cranberry mixture, pineapple, walnuts and celery. Pour into mold; chill until firm. Serves 6.
Note: To double recipe, use 1 cherry and 1 lemon jello, 1 whole pkg. cranberries. Double other ingredients.
KellyWA (01:00:01) : Lima Bean Soup
In a large kettle, saute the following in 1 -2 tbs olive oil
2 small sweet red peppers -- chopped
2 small onions -- chopped
2 ribs celery or bok choy-- thinly sliced
2 cups turkey ham or ham, diced
Add
3 cans (14 1/2 oz. each) chicken broth
2 cans (15 oz. each) lima beans -- rinsed and drained
(or use dried lima beans prepared per pkg instructions)
3 medium carrots -- thinly sliced or shredded
2 medium potatoes -- peeled and diced
1 1/2 teaspoons dried marjoram
salt to taste
1/2 teaspoon pepper
1/2 teaspoon dried oregano
In a Dutch oven or soup kettle, saute the sweet red peppers, onions, celery or bok choy, and turkey ham or ham until onion is translucent.
Add the remaining ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer until vegetables are tender. (45 to 60 minutes).
Use a potato masher to mash some of the beans and veggies to thicken the soup. Can be thickened using instant mashed potatoes.
Before serving, if you wish, you can add 1 cup half and half cream. Heat through but do not boil.
KellyWA (11:51:57) : SURPRISE CHEESE PUFFS
Yield: 50 servings
1/2 c Butter
2 c Grated sharp cheese
1/2 ts Salt
1 ts Paprika
1 ds Cayenne or red pepper
1 c Sifted flour
50 sm Stuffed green or black olives.
(this recipe also works well using nuts as the center)
Allow butter to soften; blend with cheese, salt, paprika and cayenne. Stir in flour, mixing well. Mold 1 tsp of this mixture around each olive, covering it completely. Arrange on a baking sheet and chill until firm. Bake in 400 oven for 15 minutes. Serve hot.
Makes 50 puffs.
**NOTE** These puffs are so easy to serve at parties as they may be made in advance, frozen on a baking sheet to keep round and stored in a plastic bag in the freezer. Bake as needed.
Dawn-NY (11:03:39) : BLACK BEAN DIP
1 can (15 oz.) black beans
1/4 c. dairy sour cream
1/4 c. minced onion
1 clove garlic, minced
4 tsp. Worcestershire sauce
2 Tbsp. chopped parsley
In a medium bowl mash beans. Stir in remaining ingredients except parsley. Cover and chill for 1 hour. Spoon into a serving bowl. Garnish with parsley. Serve with corn chips or crackers.
Dawn-NY (11:02:51) : SPINACH PROVENCALE
2 lb. fresh spinach
1 large onion
1 clove garlic
olive oil
butter
2 eggs, beaten
1 c. fresh grated Parmesan cheese
salt
pepper
Wash spinach leaves carefully. Chop the onion and mince the garlic. Heat the olive oil and saute onion and garlic until onion is transparent. Add spinach and cover tightly. In 2 minutes spinach will be reduced in bulk. Then stir into onions and garlic. Remove from heat. Butter a medium-sized baking dish. In a bowl, stir together cooled spinach, 2 beaten eggs and 1/2 cup of Parmesan cheese. Season with salt and pepper. Pour mixture into baking dish. Add remaining Parmesan cheese and bake at 375 degrees for 10 to 15 minutes.
Dawn-NY (11:02:35) : CHICKEN CROQUETTES
2 lb. butter or chicken fat
2 lb. onions, diced
4 c. celery, chopped
2 Tbsp. pepper
4 tsp. garlic salt
2 qt. chicken stock
1 lb. flour
12 c. bread crumbs
3 c. dried eggs
4 c. water
16 c. canned chicken
12 c. bread crumbs, rolled
wheat or rolled oats
Saute butter, onions, celery and seasonings. Add flour and blend. Add chicken stock and cook until thick. Remove from heat; add crumbs, dried eggs reconstituted with water and chicken. Mix, cool and shape. Roll in fine crumbs or rolled wheat or oats and bake at 400 degrees for 10 minutes, turn and bake 10 minutes longer or until golden brown. Yield: 100 servings of 2 croquettes each.
Dawn-NY (11:02:13) : Turtle Cheese Cake
1 (9 in.) Graham Cracker Crust
3 (8- ounce) packages cream cheese softened
1 cup sugar
4 eggs
2 table spoons sugar
Beat cream cheese at high speed of electric mixer until light and fluffy. Gradually add 1-cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Pour mixture into prepared pan. Bake at 375* for 45-50 minutes or until mixture is set. Roast 1-cup pecans with enough butter to cover them. Add sugar before putting in to oven
Chocolate Topping
1 can Hershey syrup & 1 bag chocolate chips
Melt together.
Carmel sauce
1 cup butter
1cup light brown sugar
Melt butter add brown sugar
Add 1 can sweetened condensed milk
First add the pecans to your cheesecake. Top with chocolate sauce then Carmel sauce. Enjoy
Dawn-NY (11:01:00) : Chicken w/Fettuccini
2 Tbsp. butter
2 Tbsp. olive oil
1 boned, skinned whole chicken breast (8 oz.), cut into 3/4-inch chunks
1/4 c. chopped scallions
1 tsp. minced garlic
1/2 c. heavy cream
8 oz. fresh mushrooms, thinly sliced
1 c. frozen peas, thawed
1 tsp. salt
1/4 tsp. freshly ground pepper
1/4 c. chopped fresh basil
8 oz. dried or 1 lb. Fresh fettuccini
1/4 c. freshly grated Parmesan cheese
1 (16 oz.) can whole tomatoes, drained and coarsely chopped
Bring to boil a large saucepan of water; then add salt. Meanwhile, heat butter and oil in large heavy skillet over medium heat. When foam subsides, add chicken, scallions and garlic; cook, stirring occasionally, until chicken begins to brown (about 7 minutes). Stir in cream, mushrooms, tomatoes, peas, salt and pepper; heat to boiling over high heat. Reduce heat to medium and simmer until sauce is cooked through (3 to 5 minutes). Stir in basil and remove from heat.
Meanwhile, cook pasta in boiling water until tender, but still firm to the bite. DO NOT OVERCOOK. Drain thoroughly and transfer to serving bowl or plate. Pour sauce over pasta; sprinkle with Parmesan. Serves 4.
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Thank You To All Who Contribute