| More Family Recipes! |
| 1 cup blanched almonds 2 Tbsp. butter 1 tsp. salt 1/2 tsp. ginger Heat oven to 350 degrees. Place nuts and butter in shallow baking pan. Bake 20 minutes, or until golden brown, stirring occasionally. Drain on paper towels. Sprinkle salt and ginger over almonds, toss. Makes 1 cup. |
| Debra Louise's Gingered Almonds |
| Debbie's Spicy Sugared Nuts |
| 1 Tbsp egg whites 2 cups pecans or walnuts, halved 1/4 cup granulated sugar 1 Tbsp. cinnamon Heat oven to 300 degrees. Mix egg whites and nuts, stirring until nuts are coated and sticky. Mix sugar and cinnamon. Sprinkle on ungreased baking sheet and bake 30 minutes. Makes about 2 cups. |
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| Third sister, Debbie's recipes include these delicious home-made goodies. Click on Deb's picture to learn more about her and her family. |
| 14 oz. can artichoke hearts (NOT marinated) 1 c. mayonnaise (Deb uses the lite mayo) 2/3 c. grated Parmesan cheese (she uses reduced fat) 8 oz. shredded Monterey Jack cheese (Deb uses the kind made with 2% milk) 1 clove garlic, minced salt & pepper** to taste Preheat oven to 350 degrees. Mash** artichoke hearts in a mixing bowl. Add remaining incredients & mix. Transfer to ovenproof baking dish. Bake for 20 minutes. Serve with crackers or even crusty, warmed bread, cut in small serving points. ** Deb's dip is chunkier because the first time she made it she did not have a potato masher, and had to use 2 knives to chop the artichoke hearts. Also she uses fresh ground pepper instead of table pepper. |
| Artichoke Dip from Debudado |
| Like some more recipes? Then take a look at My Friends' Favorites Recipes |
| Christmas Eve Punch |
| 32 oz. bottle of cranberry juice
46 oz. can unsweetened pineapple juice 2 cups orange juice 2/3 c. lemon juice (reconstituted) � c. sugar 2 tsp. almond extract 28 oz. bottle Ginger Ale Mix all ingredients except for Ginger Ale. Float orange slices in the punch. Add the ginger ale just before serving. |
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| My 2nd sister, Carolyn, has offered three recipes. I've already tried the bean soup and it is easy and really good! I double this recipe and put it in individual freezing bags so I can take it out any time I want. |
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| Easy Bean Soup |
| 3 (15.8 oz) cans Great Northern Beans
1-2 (14 oz) can chicken broth 2 T butter 1 small onion, sliced or diced 8 oz cooked ham, cubed 1/4 t pepper Rinse and drain beans. Take one third of one can of beans and mash them with half the chicken broth (you can use a food processor, but she just mashes them with a fork). Set aside. Melt butter in Dutch oven over medium heat. Add onion and saut� 5 minutes or until onion is tender. Add cubed ham and saut� another 10 minutes or until lightly browned, stirring often. Add bean puree, remaining beans, and remaining chicken broth from first can. If you like your bean soup thinner, add another 1/2 can broth. Bring to a boil; reduce heat, and simmer 10 minutes. Stir in pepper, serve immediately. This makes a really, really good soup. Do NOT add salt; the ham will be salty enough. She usually serves this with Jiffy brand corn muffins (baking aisle; they take 15 minutes to make). Serves 6. You can easily reduce the amount to serve 4 by cutting out the second can of broth and one of the cans of beans. |
| Unforgettable Chicken Casserole |
| (she says she got this from Southern Living Magazine) |
| 3 cups chopped deli-roasted chicken
2 cups finely chopped celery 1 cup (4 oz) grated Cheddar Cheese 1/2 cup slivered almonds 1/2 cup sour cream (you can use Lite if you like) 1/2 cup mayo (you can go Lite here too) 1 (10-3/4 oz) can cream of chicken soup 1 (4 oz) can water chestnuts, drained & chopped 1-1/2 cups French fried onion rings The French fried onion rings are bought ready-made - they come in a little can Stir together first 8 ingredients in a large bowl. Spoon into a lightly greased 11 x 7 inch baking dish. Bake at 350 for 40 minutes. Sprinkle onion rings evenly over top, bake 5 more minutes or until bubbly around edges (and she sprinkled a few more onion rings on there too, so they'd be crunchy). Let stand 10 minutes before serving. Absolutely heaven. |
| Carolyn's Easy Breaded Chicken (her own recipe) |
| One package chicken breasts, skinless and de-boned.
Yellow Mustard Mayo Italian seasoned bread crumbs Corn Flake Crumbs Dash of salt & pepper. Butter Parmesan cheese (optional) Cut each chicken breast into thirds - that is, cut the thinner half off, then slice through the thicker half (slice it in half) to make three pieces in total. Melt two tablespoons butter in a baking dish while you bread the chicken. Mix the mustard & mayo together (about 1/4 cup mustard to 1/3 cup mayo). On a plate, mix the breadcrumbs and cornflake crumbs together evenly. She does about 1/3 cup each to start and adds more if she needs it. Add the dash of salt & pepper to the crumb mixture. Brush the chicken with the mustard/mayo mixture, then dip in the crumb mixture and set in your baking pan where the butter has melted. Bake at 400 for about fifteen minutes, turn and bake ten minutes more. If you like, you can sprinkle Parmesan cheese on top right after it comes out of the oven. |
