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| Mix all ingredients and allow to stand for at least 1 hour. Delicious on salmon! |
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| Place sherbet, sorbet and frozen yogurt in large bowl to soften while preparing crust.
In small bowl combine graham cracker crumbs, sugar and margarine; mix well, Press mixture into bottom of 9 inch spring form pan. Freeze for 15 minutes. Add lime juice to softened mixture; stir gently to mix. Spoon over crust in pan, spreading evenly. Sprinkle with toasted coconut--press lightly into mixture. Freeze at least 4 hours or until firm. To serve, let stand at room temperature for about 10 minutes. Cut and serve. |
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| Blend shortening and sugars until very smooth and creamy. Add eggs and continue to blend completely. Add soda, salt, almond extract, orange rind and oats. Blend well. Add flour in three separate additions of 3/4 cup each, mixing well after each addition. Add chocolate chips. Drop by teaspoon on ungreased cookie sheet and bake in 350� oven for 8 - 12 minutes or until golden brown. Remove immediately from sheet and allow to cool. Do not attempt to eat immediately after coming out of the oven as the chocolate can burn your mouth!! (High altitude--add 2 Tbsps. more of flour and an additional egg.) |
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| Coat meat in about 2-3 Tbsp of flour and brown in 2 Tbsp oil. Add 6 cups water and all ingredients except potatoes and carrots. Cook for about 2 hours over low heat. Add vegetables and cook for another hour or so until vegetables are tender. Add mushrooms at last minute if desired and cook only long enough to get them hot. I quite often add a packet of brown gravy mix to enrich the broth and help thicken it. If you want the broth thicker, add 1/4 cup cornstarch to 1 cup water and add to boiling mixture, stirring constantly. Serves 4 very healthy appetites! | ||
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| Rinse beans thoroughly. Soak beans for at least 12 hours or do a fast soak by bringing beans to a boil and then turning off and allowing to soak for about an hour. Once beans are done soaking by either method, bring to a boil, reduce heat and cook over medium heat until beans are mushy and ALMOST all water has been absorbed. Caution, you may have to add water during this process in order to get the beans to the mushy state. It usually takes about two hours for them to cook. Remove from heat. There should be minimal water left in the pot at this point; you only need enough to help get the beans mashed. The less water you have the more salsa you have to put in to make it a dip and not a refried beans side dish. Add cheese. Take electric mixer and begin to mash. Once you have a nice gooey paste, add salsa. I use the entire bottle and sometimes more. It is truly a matter of taste at this point. Add spices and catsup. Taste and adjust seasonings. Usually needs more cumin but adjust to personal preferences. Makes tons! Freezes well and reheats nicely in a microwave. |
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1 8oz cream cheese, softened
1 8oz sour cream 1 cup mayonnaise 1 pkg. Knorr Leek soup mix* Blend together until smooth. Stir in: 1 pkg. frozen chopped spinach; very thawed, squeeze out as much water as you can, (I squeeze it with a paper towel). 1 cup chopped almonds. *Should you need to double the recipe, this little tidbit of information might save you a frustrating last minute run to the store! The Knorr soup mix is not packaged the same as Lipton soup mix. Lipton comes two envelopes per box, while the Knorr only has one envelope. |
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| Rinse chicken, pat dry and sprinkle with paprika. Combine other ingredients and pour over chicken and refrigerate at least 6 hours in a glass bowl.
Grill over a low heat fire until chicken is no longer pink. Top with slice of orange and sprig of parsley or cilantro. |
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