(Serves 6)
2 lbs. fresh spinach, washed well OR 2 (8 oz.) boxes frozen chopped spinach
6 Tbsp. butter
2 tsp. Worcestershire sauce
2 tsp. lime or lemon juice
1 cup sour cream
1 lb. fresh mushrooms, sliced
4 Tbsp. dry sherry or chicken broth
Salt and freshly ground pepper to taste
Place spinach in 1 cup boiling salted water. Cover and cook over low heat until tender. Remove and drain well, then finely chop.
Put chopped spinach in saucepan with 3 Tbsp. butter and lightly saute sliced mushrooms. Add to spinach mixture. Then add dry sherry or chicken broth. Mix together, then serve warm.
To serve with your favorite pasta, simply add 1/2 cup more sour or heavy cream to spinach mixture, then salt and pepper to taste.
1/2 cup extra-virgin or virgin olive oil
1/2 cup pure maple syrup
1/4 tsp. kosher or sea salt
3-5 grinds fresh ground pepper
1 Tbsp. snipped fresh thyme, sage, or rosemary
1 clove garlic, minced
4 medium zucchini, halved lengthwise; or 4 medium eggplant, sliced lengthwise (1/2 inch thick); or 4 medium red, yellow, or green peppers, quartered
In a medium bowl whisk together the olive oil and maple syrup. Stir in the salt, pepper, herbs, and garlic. Toss zucchini, eggplant, or pepper pieces with some of the sauce. Grill, directly, over medium coals, turning and brushing occasionally with additional sauce, for about 10 to 12 minutes or until pieces are golden brown and crisp-tender. Watch carefully when grilling to prevent burning. (Cover; chill any remaining sauce for up to 2 weeks.) Serves 8.
4 boneless skinless chicken breast halves (about 1 lb.)
3 Tbsp. butter or margarine, melted
1 envelope Lipton Recipe Secrets Fiesta Herb with Red Pepper Soup Mix
1/2 cup plain dry bread crumbs
Preheat oven to 350 degrees. Dip chicken in melted margarine, then in soup mix combined with bread crumbs. In 13 x 9 inch baking or roasting pan, arrange chicken; drizzle with remaining margarine. Bake 20 minutes or until done. Makes about 4 servings.
Variation: For Cheesy Chicken Breasts, substitute 1/4 cup grated Parmesan cheese for bread crumbs.
1 quart fresh red or black raspberries
1 gallon white wine vinegar
1 cup pure maple syrup
Thoroughly wash 5 or 6 wine bottles. Place fruit in bottle, distributing evenly among the bottles (about 2/3 to 3/4 cup in each). In large stainless-steel stockpot, heat vinegar to approximately 100 degrees. It should be warm to the touch. Do not overheat. Pour maple syrup into warm vinegar, stirring gently to mix well. Using a funnel, fill bottles with warm vinegar mixture to about 1 inch from top. (This allows room for the cork with a minimm amount of air. Air is destructive to flavors in vinegar.) Cork the bottles. (If you do not have a corking machine, use old corks. Place old corks in bottle upside down.) Label bottles; store in cool dark place at least 1 week before using. Stor up to 6 months. Strain to use. Makes 5 or 6 fifths of vinegar or about 17 cups.
1 (3-1/4 pound) whole roasting chicken
Lemon half
1/2 tsp. kosher or sea salt
1/2 cup fine dry bread crumbs
1 Tbsp. paprika
3 Tbsp. snipped fresh sage
1 tsp. snipped fresh thyme
2 Tbsp. butter, melted
Fresh ground black pepper
2 Tbsp. dry white wine
Rinse chicken; pat dry. Rub chicken with fresh lemon half (will be about 2 Tbsp. lemon juice). Sprinkle chicken with salt. In a small bowl combine bread crumbs, paprika, sage, and thyme; add melted butter and stir until moistened. Rub one-third of crumb mixture over chicken; sprinkle with fresh ground black pepper. Place chicken, breast side up, in a 12 inch cast-iron skillet. Pour the dry white wine in the bottom of the skillet. Roast the chicken in a 375 degrees oven for about 1 hour or until chicken is nearly done. Spoon remaining crumb mixture over chicken, patting with a spoon to make mixture stick. Roast for about 15-30 minutes more or until chicken is no longer pink and drumsticks move easily in their sockets. Cover chicken and let stand 15 minutes before carving. Makes 6 servings.
1 cup kosher or sea salt
1 cup maple sugar or granulated sugar
1-1/2 lbs. fresh skinless salmon fillet*
1-2 Tbsp. cognac
8-10 sprigs fresh thyme, tarragon, dill, or chives
In small bowl combine salt and sugar and set aside. Cut salmon into 2 equal portions. Rub salmon with cognac. Select a flat stainless-steel or glass container large enough to hold fish fillets. Place length of plastic wrap on bottom of container. Layer plastic wrap with one-third of salt-sugar mixture then one-third of herb spris. Top salmon with one-half of remaining herbs, then top with one-half remaining salt-sugar mixture. Securely wrap plastic wrap around fillets. Place a 2 to 3 pound weight on top of fillets. Refrigerate 24 hours. Remove from refrigerator; drain excess liquid. Replenish salt-sugar mixture on fillets where mixture has dissolved completely. Rewrap fillets; return to refrigerator for 24 to 48 hours or until the salmon is firm and slightly moist. (It should not be hard and dry).Rinse well in cold water and pat dry. Thinly slice to serve. (Store in refrigerator for up to 5 days or freeze up to 3 months.) Makes 12 servings.
*Note: If you are unable to get fresh salmon, use cold smoked salmon. To ensure food stays safe to eat, use clean utensils. Wash hands before handling salmon. Keep refrigerated; do not let salmon stand at room temp. for long periods of time. Do not store in refrigerator longer than 5 days.
1/3 cup Homemade Fruit Vinegar (with red raspberries (see recipe to right)
1/3 cup tamari or light soy sauce
1/4 cup orange juice
3 Tbsp. grated fresh gingerroot
2 Tbsp. finely chopped shallots
1 Tbsp. minced garlic (3 to 4 cloves)
10 coriander seeds, crushed 91/8 tsp.)
1 tsp. crushed red pepper
1 cup canola oil
1/2 tsp. sesame oil
1-2 Tbsp. pure maple syrup
Mixed greens
In blender or food processor bowl, place vinegar, tamari, orange juice, gingerroot, shallots, garlic, coriander seeds, and pepper. Cover; process until combined. With machine running, add canola oil; process until combined. Add sesame oil, maple syrup, and snipped chives, if desired. Serve over mixed greens. Makes 2-1/3 cups.
Makes 6 servings (about 4-1/2 cups)
Prep: 35 min. Cook: 10 min.
3/4 cup sugar
1/2 cup cider vinegar
1/2 cup malt vinegar
1 teaspoon mustard seed
1 teaspoon celery seed
3/4 tsp. salt
1/8 tsp. turmeric
3 medium-size red bell peppers, seeded and diced
3 medium-size green bell peppers, seeded and diced
2 medium-size Vidalia onions, diced
Combine first 7 ingredients in a saucepan, and bring to a boil over medium-high heat. Stir in peppers and
onions; reduce heat, and simmer 5 minutes. Remove from heat, and let cool. Cover and chill up to 2 weeks.
Makes 20 cups
3 (0.22 oz.) envelopes unsweetened blue raspberry lemonade mix
2 cups sugar
6 cups water, chilled
3 cups pineapple juice, chilled
1 (6 oz.) can frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
1 quart ginger ale, chilled
Combine first 6 ingredients. Stir in ginger ale just before serving.
Note: For testing purposes only we used Kool-Aid Island Twists Ice Blue Raspberry Lemonade
Unsweetened Soft Drink Mix.
12 oz. apricot preserves
One-half cup cider vinegar
1 tbsp. sugar
1 tsp. salt
1 tsp. ground coarsely ground black pepper
1 16- to 19-oz. can each of black beans, Great Northern beans and red kidney beans
16 oz. can each of wax beans and green beans
1 small red onion
In a large bowl, whisk apricot preserves, vinegar, sugar, salt and pepper. Rinse canned beans and drain well. Thinly slice onion. Add canned beans and onion to preserves mixture. Toss to mix and coat well. Cover and refrigerate for at least six hours or overnight to blend flavors. Stir occasionally to even marination. Serves about 12.
Makes 6 servings
3/4 cup fresh lima or butter beans
1-1/4 cups fresh corn kernals (2 small ears)
1 cup chopped shiitake mushrooms
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
3/4 tsp. salt
1/4 tsp. pepper
2 Tbsp. olive oil
1/2 tsp. chopped garlic
1/4 cup dry white wine
3/4 cup whipping cream
2 Tbsp. butter
1 medium tomato, peeled, seeded, chopped
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh chives
Place beans in boiling water to cover in a small saucepan; simmer 3 minutes ir until crisp-tender. Drain; rinse with cold
water, and drain. Saute corn kernals, chopped mushrooms, bell peppers, salt, and pepper in hot oil in a medium skillet
over medium-high heat for 5 minutes or until corn is crisp-tender. Add chopped garlic, and saute 30 seconds. Stir in white wine, and cook 1 minutes.
Add whipping cream and beans; reduce heat to medium-low, and simmer, covered, 25 to 30 minutes or until beans are tender. Remove from heat, and stir in butter.
Add chopped tomato, parsley, and chives, and stir until just combined.
Makes 4 servings
1-1/2 tsp. olive oil
1/2 cup couscous
1 cup water1/2 cup lightly toasted mixed tree nuts (almonds, cashews, hazelnuts, pecans, or pine nuts)
1/2 cup raisins
1/3 cup bell pepper, chopped
1/4 cup each: chopped fresh Italian parsley and mint
1-1/2 tsp. each: ground cinnamon and cumin
1/4 tsp. salt
1/2 tsp. freshly ground pepper
Preheat oven to 325 degrees F. Heat oil in large nonstick skillet over medium heat; saute couscous, stirring occasionally until golden, about 3 minutes. Add water; cover and cook over low heat 5-10 minutes, stirring occasionally until water is absorbed. Remove from heat; fluff with fork. Stir in tree nuts, raisins, bell pepper, parsley, mint, cinnamon, and cumin; season with salt and pepper. Spoon prepared couscous into casserole dish and bake, covered, 30 minutes. If desired, garnish with lightly toasted mixed tree nuts. Serve hot.
Makes 8 servings
2 (6 oz.) packages fully cooked chicken strips, chopped
1-1/2 cups coleslaw mix with carrots
1 (15-oz.) can chili powder-seasoned pinto beans, drained
1/3 cup ranch dressing
1/2 cup chopped green onions
8 (8-in.) flour tortillas
1 cup (4 oz.) shredded Cheddar cheese
1/4 cup barbecue sauce
Combine first 5 ingredients, and set aside. Place tortillas on baking sheets, and sprinkle each evenly with
Cheddar cheese. Bake at 350 degrees for 3 to 5 minutes or until cheese is melted. Top evenly with chicken mixture. Drizzle evenly with barbecue sauce.
Roll up, jellyroll fashion, and wrap in parchment paper, twisting end of paper and tying with raffia to seal. Cut in half. Serve immediately.
Place unpeeled bananas on a medium hot grill turning occasionally until peels are blackend. Remove from heat. Peel off skins and slice to top ice cream.
2 pounds hot dogs, cut into bite-sized pieces
2 cups brown sugar
2 cups ketchup
1-12 oz. can of beer
Put all ingredients in a large saucepan and gently mix. Cover and put on low heat. Simmer slowly for about 45 minutes or until hot dog pieces are plumped up and sauce has slightly thickened. This can also be done in a slow cooker.
Makes 4 servings
2 cups fresh raspberries
1 cup fresh blackberries
1 cup quartered fresh strawberries
1/2 cup sugar
1 Tbsp. grated lemon rind
2 Tbsp. fresh lemon juice
1/2 tsp. vanilla extract
1/8 tsp. salt
2 Tbsp. raspberry or blackberry liqueur (optional)
1 lemon verbena sprig (optional)
1/2 tsp. crushed green peppercorns (optional)
2 cups day-old white bread slices, cut into 1/2 inch cubes
Garnishes: fresh blackberries, fresh blueberries, fresh strawberries
Combine first 8 ingredients and, if desired, liqueur, lemon verbena, and peppercorns in a large nonaluminum bowl.
Cover and let stand at room temperature at least 1-1/2 hours. Spread bread cubes evenly on a baking sheet; bake at 350 degrees for 10 to 15 minutes
or until toasted. Cool. Stir bread into berry mixture, and let stand for 30 minutes. Remove lemon verbena, and discard.
Spoon pudding mixture into 4 (8 oz.) individual serving dishes. Garnish, if desired.
Note: For testing purposes only, we used Sara Lee Honey White Bakery Bread.
3 (16 oz.) cans refried beans
16 oz. container sour cream
1 package taco seasoning mix
1 (20 oz.) jar salsa
One-half head iceberg lettuce
2 medium tomatoes, chopped
1 medium onion, chopped
Three-fourths cup black olives, chopped (optional)
8 ounces shredded Cheddar cheese (or more)
Place the beans in the bottom of one 9x13 inch clear glass dish. In a medium bowl combine the sour cream with the taco seasoning. Spread mixture over the beans. Spread the salsa over the top of the sour cream. Top the sour cream with a layer of lettuce, tomatoes, onions and olives. Sprinkle cheese over the top and serve.
Makes about 2 quarts
Prep: 30 min. Chill: 4 hours
Tender, just-ripe peaches and a sweet vidalia onion slap a Southern stamp on this chilled summertime soup.
3 medium-size yellow tomatoes, seeded and chopped (about 2 pounds)
1 yellow bel pepper, seeded and chopped
1 medium cucumber, peeled, seeded and chopped
1 garlic clove. chopped
3 fresh peaches, peeled and chopped
1 small vidalia onion, chopped
1/4 cup lime juice
2 tablespoons rice wine vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
1-1/2 teaspoons salt
1/2 teaspoon pepper
Garnish: fresh peach slices
Process first 6 ingredients in a food processor or blender until smooth, stopping to scrape down all sides. Stir
together vegetable puree, lime juice, and next 5 ingredients. Cover and chill at least 4 hours. Garnish, if desired.
3 cups baby spinach, rinsed and dried
1 pint fresh blackberries
6 ounces crumbled feta cheese
1 pint cherry tomatoes, halved
1 green onion, sliced
One-fourth cup finely chopped walnuts (optional)
In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onion, and walnuts.
A good sweet vinaigrette dressing would compliment this salad nicely. Try a raspberry vinaigrette to keep the fruity freshness of this salad special.
(Serves 4)
4 boneless, skinless chicken breasts, cut into strips
10 tbsp. butter
1/2 cup chopped red onion
1 tbsp. paprika
1 tsp. tarragon vinegar
3/4 cup chicken broth
1/4 cup dry sherry (or 1/4 cup additional chicken broth)
1/2 cup sour cream
1/4 cup toasted, sliced almonds
Sprinkle chicken strips with salt and set aside. Melt butter in heavy skillet, then saute onions until tender, but do not brown. Remove onions.
Add chicken, shaking pan to prevent burning. As soon as the chicken is lightly sauteed, though not brown, add paprika, tarragon vinegar, chicken broth, and dry sherry (or 1/4 cup additional chicken broth). Cover and gently simmer five to 10 minutes. Stir in sour cream. Serve with wild rice and broccoli. Before serving, sprinkle chicken with almonds.
9 eggs
4 and one half cups sugar
3 tsp. vanilla
3 quarts ground pecans
Beat eggs and sugar together for 30 minutes - no cheating on time. This can best be done in an electric mixer, but old-time cooks declare the results are better if done by hand. Add vanilla and then stir in pecans. The dough should not be stiff. Drop by spoonfuls on greased baking sheets and bake at 350 degrees until lightly browned.
The recipe did not say just how many of these goodies would come as a result, but with that many pecans, it's sure to be enough to satisfy a crowd.
4 cups fresh blackberries, caps removed
4 cups sugar
1/4 tsp. finely shredded lemon peel or orange peel
1/2 of a 6-ounce package (1 foil pouch) liquid fruit pectin
2 Tbsp. lemon juice
Crush berries. Measure 2 cups berries. In a bowl combine berries, sugar, and peel. Let stand 10 minutes. Combine pectin and lemon juice. Add to berry mixture; stir 3 minutes. Ladle at once into jars or freeer containers, leaving a 1/2 inch headspace. Seal; label. Let stand at room temp. about 2 hours or until jam is set. Store up to 3 weeks in refrigerator or 1 year in freezer. Makes 4 half-pints.
4 (15 ounce) cans black beans, drained and rinsed
3 cups vegetable broth
2 cups chunky salsa
2 teaspoons ground cumin
1/2 cup sour cream
1/4 cup thinly sliced green onion
In an electric food processor or blender, combine beans, broth salsa and cumin. Blend until fairly smooth. Heat the bean mixture in a medium saucepan over medium heat until thoroughly heated. To serve, ladle soup into 4 individual bowls and top each bowl with 1 tablespoon of the sour cream, and 1/2 teaspoon green onion.
4 oz. (2 1/2 cups) uncooked egg noodles
1 can cream of mushroom soup
16 oz. pkg. broccoli and carrots, thawed
1 cup sour cream
1 tbs. minced onion (or more)
2 cups cubed ham
2 tbs. melted butter
1 cup cornflake crumbs or 1 tube crushed crackers
Cook noodles and drain. Heat oven to 350 degrees. Grease a 2 - qt. casserole dish. Combine sour cream, soup, onion and add pepper to taste. Combine with noodles with mixture and blend well. Pour into dish and top with cornflakes and butter. Bake for 30-35 minutes or until bubbly.
I have been known to add a can of well-drained sweet peas to create a one-dish meal. A nice green salad would also go well with this dish.
5-6 cups cubed or chopped chicken
2 cans cream of chicken soup
2 cups sour cream
1 tsp. poppy seeds
1 stick margarine, melted
2 tubes Ritz crackers, crushed
Spray a 9x13 dish with non-stick spray and spread chicken in the bottom. In a separate bowl, mix soup, sour cream and poppy seeds. Pour over chicken. Add melted margarine to crackers and sprinkle over top of casserole and bake a 350 degrees for 30 minutes or until bubbly.
1 and three-fourths cup sifted all-purpose flour
1 cup sugar
3 tsp. baking powder
one-half tsp. ground cinnamon
one-half tsp. ground cloves
one-half tsp. ground nutmeg
one-half cup shortening
1 can (10.5 oz.) condensed tomato soup
2 eggs
Preheat oven to 350 degrees. Grease and flour 2 (8 inch) round layer pans. Sift dry ingredients together into a large bowl. Add shortening and half of the soup. Beat on medium speed for two minutes. Add remaining soup and eggs. Beat two minutes more scraping bowl often. Pour batter into pans. Bake for 30 to 35 minutes. Let stand in pans for 10 minutes; remove and cool on rack. Frost with your favorite cream cheese or white frosting. Variation: To add nuts or raisins fold in one cup of either and proceed as directed.
1 and one-half cups all-purpose flour
1 tsp. baking powder
One-half tsp. salt
One-half cup butter
3 tablespoons boiling water
Three-fourths cup white sugar
3 tbs. all-purpose flour
1 tsp. ground cinnamon
Dash teaspoon salt
4 cups fresh blackberries, rinsed and drained
1tbs. lemon juice
2 tbs. butter
To begin making pastry dough, sift flour, baking powder, and one-half teaspoon salt. Cut in butter or margarine. Add boiling water to the flour mixture. Stir until mixture clings in a ball. Divide dough in half, and roll out two crusts. Combine sugar, 3 tablespoons flour, cinnamon, and dash of teaspoon salt. Mix with the berries. Place berry filling in an unbaked pie crust. Sprinkle with lemon juice and dot with butter or margarine. Fit and seal upper crust. Bake on lower shelf in a 425 degrees oven for 30 to 40 minutes.
Of course you can use ready-made pie crusts in this recipe. You choose the degree of difficulty you'd like to pursue here.
Makes about 1 cup
Prep: 10 min. Cook: 3 min.
1 tablespoon water
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
1/4 cup dried tomatoes
1/2 cup pitted kalamata olives
1 tablespoon chopped fresh basil
1 tablespoon olive oil
1/2 tsp. chopped garlic
1/4 tsp. pepper
1/8 tsp. salt
French baguette slices
Combine first 4 ingredients in a small saucepan. Bring to a boil over medium-high heat; reduce heat,
and simmer, stirring occasionally, 1 to 2 minutes or until liquid is absorbed and tomatoes are plump.
Process tomato mixture, olives, and next 5 ingredients in a food processor or blender until smooth, stopping to scrape down sides. Serve with French baguette slices.
Makes 30 cupcakes
1 (6 oz.) can frozen lemonade concentrate, thawed
1 (18.25 oz.) package white cake mix
1 (8 oz.) carton sour cream
1 (3 oz.) package cream cheese, softened
3 large eggs
1 (12 oz.) can cream cheese frosting
GARNISHES: chewy candies, colored sugar, and candy sprinkles
Remove 2 Tbsp. lemonade concentrate from can, and reserve for another use. Combine remaining concentrate, cake mix, and next 3 ingredients in a mixing bowl. Beat at low speed with an electric mixer
until moistened. Beat at high speed 3 minutes, stopping to scrape down sides. Spoon batter into 30 paper-lined muffin cups, filling each three-fourths full. Bake at 350 degrees for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 5 minutes.
Remove cupcakes from pans; cool completely on wire rack. Spread evenly with frosting. Garnish, if desired.
One-half cup balsamic vinegar
1 cup orange juice
1 cup pineapple juice
one-fourth cup olive oil
2 tsp. ground black pepper
1 and one-half tbsp. garlic powder
one-fourth cup finely chopped green onions
hot pepper sauce to taste
1 tbsp. chopped fresh thyme
In a medium bowl, blend the vinegar, orange juice, pineapple juice, olive oil, pepper, garlic powder, green onion, hot pepper sauce, and thyme. Place meat or fish in a shall glass dish or bowl, pierce with a fork on top a few times, and pour 1/2 of the marinade over it. Turn over and repeat. Marinate for at least 1 hour, up to 24 hours for the most flavor.
One-half cup white sugar
1 tablespoon cornstarch
1 cup water
3 cups strawberries, hulled
2 tablespoons butter, diced
1 cup all-purpose flour
1 tablespoon white sugar
1 and one-half teaspoons baking powder
one-half teaspoon salt
3 tablespoons butter
one-half cup heavy whipping cream
Preheat oven to 400 degrees. Butter a two-quart baking dish. Combine sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until thick and hot. Stir in strawberries, and remove from heat. Pour mixture into the baking dish, and dot with two-tablespoons butter. Sift together the flour, sugar, baking powder, and salt. Blend in 3 tablespoons butter. Stir in cream. Mixture should be fairly soft. Spoon on top of berries. Bake for 25 minutes in the preheated oven.
One stick butter or margarine
2 cups self-rising flour
2 cups white sugar
2 cups milk
3 and one-half cups blackberries
Preheat oven to 350 degrees. Once oven temperature is reached melt butter in a 9x13 inch baking pan. In a medium bowl stir together the flour, sugar and milk; batter will be slightly lumpy. Pour mixture on top of melted butter in baking pan. Do not mix butter and mixture together. Drop blackberries into batter; if more crust is desired add less blackberries. Bake in preheated oven for one hour or until golden brown.
One refrigerated pie crust
8 oz. cream cheese, softened
one-third cup sugar
one-half tsp. almond extract
1 cup whipping cream
2 pints (4 cups) strawberries
one-half cup semisweet chocolate chips
1 tbsp. shortening.
Prepare and bake crust as directed on package. Cool completely. In a large bowl, beat cream cheese until fluffy. Gradually add sugar and almond extract beating until well blended. In a small bowl, beat whipping cream until soft peaks form. Fold whipped cream into cream cheese mixture. Spoon into cooled, baked shell. Arrange strawberries pointed side up over cream cheese mixture. Refrigerate while preparing garnish. In a small saucepan, melt chocolate chips and shortening over low heat, stirring constantly until smooth. Drizzle over strawberries and cream cheese mixture. Refrigerate at least one hour or until set. Store leftovers (if there are any) in the refrigerator.
Note: You can use commercially prepared whipped topping if you like. The whipping cream will give the pie a richer taste and texture but the store-bought kind will help to speed things up a bit for this great pie!
1 deep dish pie crust, uncooked
3 medium tomatoes, sliced
12 slices bacon, cooked and crumbled
1 cup mayonnaise
1 cup shredded cheddar cheese
1 tsp. oregano
1 tsp. parsley flakes
Salt and pepper to taste
Layer slices of tomato alternately with crumbled bacon into uncooked pie shell. Mix cheese, mayonnaise and seasonings and spread over tomato slices. Bake in a 375 degree oven until crust browns and cheese mixture melts and becomes bubbly, about 30-35 minutes. Allow to cool slightly before slicing to serve.
3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and julienned
1 large head cabbage, cut into small wedges
Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
1/2 cup butter
1/2 cup packed light brown sugar
1/2 cup Irish whiskey
4 large bananas, peeled and halved lengthwise
Melt the butter in a skillet over medium heat. Stir in the brown sugar and whiskey. Bring to a boil and cook until sugar has dissolved. Add bananas to the skillet and simmer gently until bananas are tender and glazed with the syrup. Serve immediately with vanilla ice cream.
May the road rise up to meet you.
May the wind always be at your back.
May the sun shine warm upon your face,and rains fall soft upon your fields.
And until we meet again,
May God hold you in the palm of His hand.
Happy cooking!
Two-thirds cup butter or margarine
5 oz. unsweetened baking chocolate, chopped
1 and three-fourths cup sugar
2 tsp. vanilla
3 eggs
1 cup all purpose flour
1 cup chopped pecans or walnuts (optional)
Chocolate Frosting (optional)
Heat oven to 350 degrees. Grease a 9x9x2 pan. Melt butter and chocolate in a medium sauce pan over low heat stirring constantly. Cool slightly. Beat sugar, vanilla and eggs in medium bowl on high speed for 5 minutes. Beat in chocolate mixture on low speed until blended. Beat in flour just until blended. Stir in nuts. Spread in pan and bake for 40 to 45 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on a wire rack and frost if desired.
4 bananas
1 tablespoon lemon juice
1 cup brown sugar
1 teaspoon ground cinnamon
2 cups vanilla ice cream
Preheat grill for low heat. Halve each of the bananas lengthwise, then widthwise. Sprinkle bananas with lemon juice. In a small bowl, mix together the brown sugar and cinnamon. Roll banana pieces in sugar/cinnamon mixture until well coated. Lightly oil the grill grate. Arrange bananas on preheated grill, and cook for 3 minutes per side. Serve in a bowl with vanilla ice cream topped with a sprinkling of remaining cinnamon/sugar mixture.
10 slices of loaf bread, crusts removed
1 stick margarine, melted
1/4 lb. sharp cheddar cheese, grated
1/4 lb. medium cheddar cheese, grated
3 eggs
2 cups milk
salt and pepper to taste
Cut each slice of bread into nine pieces. Dip each piece in melted margarine. Place a layer of bread in the bottom of a casserole dish. Top this layer of bread with the sharp cheese. Add another layer of bread and top with the medium cheese. Continue layering until all ingredients are used or when dish is filled with cheese on the top layer. Beat eggs and milk together with salt and pepper. Pour over casserole and refrigerate for 24 hours. Bake at 350 degrees for 45 minutes or until heated through and bubbling.
8 eggs
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 cup grated Parmesan cheese
salt and pepper to taste
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Melt butter in a small saucepan over medium heat. Whisk in flour; when thoroughly blended, slowly add milk, stirring constantly. Cook until thickened. Stir in cheese. Pour sauce over chopped, boiled eggs.
1 (16 ounce) package egg noodles
1 head broccoli, cut into florets
2 cups cottage cheese
2 cups shredded Cheddar cheese
Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Steam broccoli until bright green and tender, 5 to 10 minutes. Combine broccoli, pasta and cottage cheese in 2 quart baking dish; mix well. Sprinkle pasta mixture with Cheddar cheese and bake for 8 to 10 minutes, until cheese is bubbly.
1 (18.25 ounce) package devil's food cake mix
1 (21 ounce) can cherry pie filling
1 teaspoon almond extract
2 eggs
1 cup white sugar
5 tablespoons butter
1/3 cup milk
1 cup semisweet chocolate chips
Heat oven to 350 degrees. Grease a 9 x 13 inch pan. In a large bowl, combine cake mix, cherry pie filling, almond extract, and 2 eggs by hand; stir until well blended. Pour batter into prepared pan. Bake for 25 to 30 minutes, or until it tests done. Cool. In a small saucepan, combine sugar, butter or margarine, and milk. Boil, stirring constantly, for 2 minutes. Remove from heat, and stir in chocolate chips until smooth. Immediately pour over partially cooled cake.
5 pounds unpeeled potatoes, cubed
1 small red onion, diced
6 hard-cooked eggs, peeled and finely diced
1 1/2 cups mayonnaise
1/2 cup barbeque sauce
1/2 teaspoon garlic powder
salt and ground black pepper to taste
1 teaspoon paprika (optional)
Place cubed potatoes into a large kettle and cover with water. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 15 to 20 minutes. Drain and spread the potatoes onto baking sheets in a single layer. Chill the potatoes in the refrigerator until cold, about 2 hours. Mix the cooled potatoes, red onion, egg, mayonnaise, barbeque sauce, garlic powder, salt, and pepper in a large bowl. Sprinkle with paprika if desired.
12 eggs
1 large onion, sliced into rings
2 cups white wine vinegar
2 cups water
1/2 cup white sugar
1 teaspoon salt
1 tablespoon pickling spice, wrapped in cheesecloth
Cover eggs with water in a large pot. Cover with lid. Bring to a boil over medium-high heat. Boil gently for 10 minutes. Drain. Run cold water over eggs until they are cold. Shell eggs. Prepare the brine in a saucepan by combining the vinegar, water, sugar and salt. Stir over medium heat until sugar is dissolved. Layer the eggs (whole) and onion rings in a sterilized 2 quart jar to within 1 inch of the top. Add pickling spice to brine. Swirl bag around for 30 seconds. Remove bag. Pour brine over eggs to fill jar with 1/4 inch from top. Seal with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.
1 cup (2 sticks) butter, softened
8 ounces Velveeta, cubed
2 lbs. (2 boxes) powdered sugar
one-half cup cocoa powder
1 tsp. vanilla extract
1 cup chopped pecans or walnuts
Melt butter and cheese over low heat (double boiler method works great). In a large bowl mix sugar and coca well. Pour hot cheese mixture over sugar mixture and stir well until thoroughly blended. Add vanilla and nuts, stirring to combine. Spread into a 9x13 pan. Refrigerate for 15 minutes or more before slicing.
1 cup cubed lean beef, cooked
1 cup cubed ham, cooked
5 cups cooked, drained black eye peas
1 cup chopped celery
1 chopped onion
2 tsp. mustard
1 cup mayonnaise (or mayo-type salad dressing)
Salt and pepper to taste.
Combine all ingredients and chill well before serving.
2 pkgs. (8 oz.) cream cheese, softened
1 cup sugar, divided
1 3/4 teaspoons vanilla, divided
4 eggs
1 can (12 to 12 1/2 ounces) OR 1 jar (10 ounces) filling for pastries, cakes and desserts*
1 (10 inch) prepared graham cracker crumb crust
1 cup sour cream
Sliced fresh fruit or chopped, slivered or halved nuts, optional
In large mixing bowl at medium speed, beat cream cheese until fluffy.
Add 3/4 cup of the sugar and 1 teaspoon of the vanilla. Beat until blended.
Add eggs, one at a time, beating well after each addition. Add pastry filling.
Beat until well blended. Pour into crust. Bake in preheated 325 degree oven 55 minutes.
Meanwhile, stir together sour cream, remaining 1/4 cup sugar and remaining 3/4 teaspoon
vanilla. Gently spread sour cream mixture over top of hot cheesecake. Continue baking until
center is almost set and cake tester or wooden pick inserted near center comes out clean, about
minutes longer. Cool completely on wire rack. Refrigerate until firm, several hours or overnight.
Garnish with fruit or nuts, if desired. With thin bladed knife, cut into wedges, wiping knife with
clean, damp towel or rinsing knife in warm water after each cut. Promptly refrigerate leftovers.
*Filling Flavors: Cherry, Blueberry, Raspberry and Strawberry. All produce a colorful cheesecake
shaded from pink through a rosy blue red or medium light blue. For blueberry add 1/2 teaspoon
lemon extract.
One-half cup sour cream
1 and one-half cups vanilla ice cream, softened
1 cup sweetened whipped cream
one-fourth cup orange flavored liqueur, or to taste
2 cups fresh strawberries, hulled
2 sprigs mint leaves, for garnish
shaved semisweet chocolate, for garnish
In a medium bowl, stir together the sour cream, vanilla ice cream, and whipped cream. Gradually stir in the orange liqueur. Divide the berries between two parfait glasses, and spoon the cream mixture over them. Garnish with mint leaves and shaved chocolate.
1 cup cooking oil (for frying)
1 pound chicken wings
Three-fourths cup butter
One-fourth cup hot pepper sauce
In a large skillet or deep fryer, heat oil to 375 degrees. Remove tips from wings and section remaining portion into two parts. Fry wings for 8 to 10 minutes. Let drain on paper towels. Place the chicken wings in a large mixing bowl. In a large saucepan, melt butter with hot sauce. Pour the sauce over the chicken wings and toss until all wings are coated.
2 cups milk chocolate chips
3 tablespoons heavy cream
2 tablespoons cherry brandy
1 tablespoon strong brewed coffee
1/8 teaspoon ground cinnamon
Combine chocolate, cream, brandy, coffee and cinnamon in a fondue pot over a low flame (or in a saucepan over low heat). Heat until melted, stirring occasionally. Serve at once. If you choose not to use the cherry brandy, you may substitute it with 2 teaspoons cherry flavoring and 1 tablespoon cherry juice.