June 5, 2002 Crockpot Beef Burger Stroganoff Posted by Mai As time just fades away Good Morning {{{{PW}}}} A little wet and dreary here :o( Hope the sun will shine today :o) :o) Love to get together 1 1/2 lbs lean ground beef 3 slices bacon, diced 1 small onion, chopped 2 tbs flour 1/4 tsp paprika 1 tsp salt 1 can (10 3/4oz) condensed cream of mushroom soup 2 tbs dry red wine 1 cup dairy sour cream 6 to 8 hamburger buns, toasted and buttered In large skillet, brown beef and bacon until red color disappears. Drain. In crockpot, mix together drained beef, bacon, onion, flour, paprika, and salt. Stir in undiluted soup and wine. Cover pot and cook on low 4 to 5 hours. Stir in sour cream. Spoon mixture over toasted buns. Serves 6 to 8. I served this over buttered noodles instead of the buns. Good Luck :o) Enjoy! GRILLED BANANAS Posted by Amy As time just fades away Oh My Goodness... I remembered Recipe Wednesday :o) Have a great day and great rest of the week {{{{PW}}}}... I thought since the Summer is here I would get a campfire recipe. Of course, you don't need to be a camper to try them out. Enjoy! Ingredients: bananas, 1 per serving mini marshmallows mini semi-sweet chocolate chips walnuts, chopped Instructions: Slice banana lengthwise with peel still intact to make a slit in the banana (do not cut all the way through). Stuff each banana with marshmallows, chocolate chips, and chopped walnuts. Close banana up and wrap tightly with foil. Place banana into campfire and heat. The skin of the banana should be nice and brown when it is done. Use spoons to scoop out the banana and all the extras. BANANA SPLIT CAKE Posted by Starr (Really yummy!!!) 3 cups flour 1 tsp baking soda 1 tsp cinnamon 2 cups sugar 1 tsp salt 1 cup oil 1 can (8 oz) crushed pineapple with juice 1 1/2 tsp vanilla 3 eggs 2 cups mashed ripe bananas For Topping 1 large box french vanilla instant pudding 2 pkgs (8 ounces each) cream cheese 1 cup milk 1 15 ounce can crushed pineapple 16 oz tub of Cool Whip 4 sliced bananas 1 jar marachino cherries 1/2 cup chopped walnuts or pecans Preheat oven to 350 degrees. Sift all dry ingredients in bowl. Add the beaten eggs, oil, pineapple, bananas and vanilla; stir well. DO NOT USE ELECTRIC MIXER. Pour into 2 round cake pans and bake about 1 hour, until middle springs back when touched lightly. Let cake cool completely in pan. Store in refrigerator overnight. To prepare topping/middle: Drain pineapple well and set aside. In medium size bowl, mix pudding and milk. Gradually add cream cheese and beat. Spread pudding mixture on cooled cake. Spread pineapple next and slice banana on top. Frost with Cool Whip. Arrange cherries and walnuts on top. Refrigerate until ready to serve. ENJOY!!! *HUGS* Beer Batter Fish Fillets Posted by Kelly A recipe for Father's day a bit early Makes 6 servings Prep Time: 5 Minutes Cook Time: 20 Minutes Ready in: 40 Minutes Average Rating:***** " An exceptional dill flavored, beer batter for deep frying. Fish options include cod, haddock, sea bass, and orange roughy. Suggestions for side dishes are french fries, hush puppies, and ginger coleslaw. " 1 cup all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon dried dill weed 3/4 cup beer 1/2 cup milk 2 eggs 2 pounds cod fillets 2 quarts vegetable oil for frying Directions 1 In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk, and eggs; mix well. 2 Place fish fillets in batter mixture, coat well, and let stand for 15 minutes. 3 Heat deep fryer to 375 degrees F (190 degrees C). Place fish in hot oil, and fry until golden brown. Cook fish in batches to maintain oil temperature. Serve. From all recipes .com Red Lobster Shrimp and Scallop Pasta Posted by Jeanne 2 lb. linguini, cooked and drained 4 oz. lobster meat, 1-inch pieces 16 medium shrimp (31/35 size), peeled and deveined 6 oz. bay scallops 2 yellow squash, cut in half, 1/2-inch slices 1 red bell pepper, 1-inch pieces 4 oz. snow peas, cleaned 2 T. garlic, chopped fine 4 oz. butter 1/2 C. white wine 10 oz. chicken stock 1 tsp. salt 1/2 tsp. coarsely ground pepper 3 T. fresh lemon juice 1 T. cornstarch 2 T. fresh parsley, chopped In a large saute pan, saute all seafood in 2 ounces of butter until half cooked. Remove from saute pan and set aside. Saute vegetables and garlic in remaining 2 ounces of butter for 5 minutes. Add white wine and cook for 2 minutes. Add chicken stock, salt and pepper, and simmer 5 minutes. Mix lemon juice and cornstarch, and blend into chicken stock. Return seafood to pan and simmer 5 minutes. Add chopped parsley and pour over linguini to serve.