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In large skillet brown chops in hot oil (375 degrees F) ;remove chops. Add celery; cook lightly. Drain fat. Stir in remaining ingredients; add chops. Bring to boil. Simmer, uncovered, 30 minutes. 4servings.
Fry out bacon in large stainless steel or enamel pot (not aluminum) -saute onion, pepper, conch and seasonings in bacon and fat. Add tomatoes and simmer 1hour. Add potatoes and 2cups of water -cook until potatoes are just tender (not mushy). Add 1/2 cup sherry and file. Serve with Bahama bread or saltine crackers.
Saute onions in butter til transparent. Put in baking dish. Crush up Ritz crackers, place on top. Bake in oven at 350 degrees ofr 20 -25 minutes.
Serving Ideas: Serves 6-8
Spread butter evenly on both sides of fish. Season with pepper. Place in Boston Warehouse Roaster adding wine. Cover and place in cold oven. Bake at 350 degrees for 30 -35 minutes or until fish is cooked through. To make Shallot Sauce, place shallots, wine, pepper and parsley into heavy saucepan. Bring to aboil, stirring so that shallots do not burn. Continue to cook until liquid evaporates. Remove from heat and let rest 3minutes, stirring occasionally. Whisk in room temperature butter gradually. Do not return sauce pan to heat. Ladle sauce immediately onto fish and serve.
Cut off both ends and peel the onion. Slit the top of the onion with an X. Add brown sugar and top with butter. Microwave on high for 45o 5minutes. Use special Microwave Onion Cooker.
Serving Ideas: Brings out the natural sweetness of Vidalia Onions
Prepare and assemble the dessert at the dinner table when ready to serve. Light an alcohol burner or table top stove and set a12" Flambe' or Crepe-Suzette pan over the flame. Arrange all ingredients beside the pan. Place scoop of ice cream on each of four chilled desert plates - set aside. Combine the butter and brown sugar in the Flambe' pan and stir until the mixture becomes a smooth syrup. Add the bananas and baste them with the syrup for 3-4 minutes, then sprinkle in the cinnamon. Carefully pour in the Banana Liqueur and Rum (let liquors warm for afew seconds). They may burst into flame spontaneously. If not, ignite them with amatch. Slide the pan back and forth until the flames die, basting the bananas all the while. Place two banana halves around each scoop of ice cream, spoon sauce over top and serve.
Mix above ingredients together. Rub mixture into the meat (chicken, ribs or brisket), wrap tightly with plastic wrap and store in refrigerator for 6to 8hours or overnight. Store leftover rub in an airtight jar or in the freezer.
Heat oven to 425 degrees fahrenheit. In 12-inch cast iron skillet, cook onion until tender. Stir in remaining filling ingredients; cook two to three minutes. In medium bowl, combine crust ingredients; stir until smooth. Spoon batter around edges of filling in skillet. Bake for 25 to 30 minutes or until golden brown. Makes six to eight servings. apie pan and reheated.
Notes: Top six ingredients are the filling. It can also be placed in
Use a4cup measure that is microwaveable. Melt butter, add flour. Cook by micro-wave 1 minute. Stir once. Pour in broth, cream, salt, pepper, and paprika. Cook by micro-wave 3 minutesi Stir once each minute.
Saute onions, green pepper til tender, add other ingredients except vermicelli. Heat for 2to 3minutes, toss with vermicelli and serve immediately. Can also be served cold.
Serving Ideas: Good with chicken breast fixed on the grill.
Notes: Add more olive oil if too dry when mixed with vermicelli
Combine peas, butter, seasoned salt, hot sauce and garlic powder in asauce pan; bring to aboil Reduce heat, simmer, uncovered, 15 minutes stirring occasionally. Let cool. Position knife blade in food processor bowl. Add black-eyed pea mixture and cream cheese. Process 3to 5seconds. Stop processor and scrape sides of bowl with arubber spatula. Process an additional 5seconds or until mixture is well blended. Spread about 3Tablespoons of pea mixture on each slice of ham; place astrip of green onion lengthwise in middle of ham slice. Roll up ham lengthwise, chill. To serve, cut each roll into 1/2 inch slices -arrange on platter, make about 61/2 dozen.
Notes: Makes about 61/2 dozen.
1. Place egg yolks, lemon Juice, salt and Tabasco in warm blender container. Turn motor on and off at medium speed. Just to blend. 2. Heat butter in small saucepan until bubbling and very hot. 3. Remove blender cover, turn motor to high speed; drizzle in hot butter slowly until all is added. Turn off blender. Serve warm. Makes about 1cup. Just before serving, blend again to freshen.
Serving Ideas: Serve over eggs benedict
Notes: To keep Blender Hollandaise sauce warm, set blender container in pan of warm warter.
Notes: Combine all ingredients and chill. Serve over crushed ice.
Cut cookies lenghtwise and then in half. Line bottom of the baking dish with cookies, flat side down. Sprinkle cookies with brandy, according to taste. Pour half of the hot pudding mix over the bottom layer of cookies, repeat another layer of cookies and sprinkle with brandy. Pour remaining pudding mix. Spread to level evenly. Allow to cool. Refrigerate for 2-3hours and serve chilled.
Wash cucumbers and slice as thin as possible. Chop onions and peppers; combine with cucumbers and salt; let stand 3hours; and drain. Combine vinegar, sugar, and spices in large preserving kettle, bring to boil. Add cucumbers; heat thoroughly but do not boil. Pack while hot into sterilized Kerr Jars and seal.
Mix all ingredients except the cheese. Cut off both ends and peel the onion. Core the onion and fill with bread crumb mixture. Microwave on high for 4to 5minutes. Add the parmesan cheese the last 30 seconds. Use special Microwave Onion Cooker.
Split lobster and remove vein. Dot with butter and paprika. Place on cookie sheet and BAKE on lower rack in 350 degree oven for about 10 tol 3minutes (according to size of lobster). Then place under broiler for about 5minutes.
Serving Ideas: Mix in tall glass over ice.
Combine in blender with 4ice cubes. Pour unstrained into tall glass. Top with soda. Garnish with orange slice.
Melt butter in alarge heavy saucepan over medium-high heat; add pecans, and cook, stirring constantly, 3minutes or until lightly browned. Drain and set aside. Combine 1cup milk and next 3ingredients in saucepan; cook over medium heat, stirring constantly, 5minutes or until mixture coats back of aspoon. Cool. Stir in remaining 6cups milk, pudding mix, and vanilla; add pecans, stirring well. Pour mixture into freezer container of a5quart hand-turned or electric freezer. Freeze according to manufacture's instructions. Pack freezer with additional ice and rock salt; let stand 1hour before serving. Yield: 1gallon.
Notes: When we did it for the first time Iused regular pudding!
Combine water and sugar in asaucepan; bring to aboil, stirring until sugar dissolves. Set sugar mixture aside. Combine orange juice concentrate and next 3ingredients in container of an electric blender; process until smooth, stopping once to scrape down sides. Combine sugar mixture and orange juice mixture in alarge plastic container. Add rum, if desired, and ginger ale, stirring well. Cover and freeze. Remove from freezer and let stand at room temperature 30 minutes before serving. Yield about 31/2 quarts.
Notes: Depending how frozen, time to thaw may be longer than 30 minutes
Cut fish fillets into bite size pieces. Place fish, onion, bell pepper and salt and pepper in glass casserole dish with lid. Poour lime Juice over all. Add vinegar to barely cover fish and vegetables. Mix carefully. Cover and marinate 24 hours in refrigerator. marinaied. Use 3limes per 2Tablespoons of vinegar till all fish is covered.
Serving Ideas: Serve with crackers
Notes: Cover and marinate at least 24 hours or longer. Make sure all fish is covered with
Blend margarine and cheese together in bowl and cream well. Add remaining ingredients. Mix well. Put in cookie press with knife design -Bake 15 minutes or until slightly brown. 350 degrees. Cut immediately after baking.
Combine first 9ingredients, mixing well. (Hands make best mixer!) Shape into a12" X9" rectangle on asheet of "wax paper". Arrange ham slices over meat, leaving 1/2" margin around edges. Top with shrededed mozzarela cheese. Beginning at short end, roll meat Jellyroll fashion, lifting waxed paper to help in rolling. Press edges and ends together to seal. Place roll, carefully, seam side down, into alightly greased 13" X9" baking pan. Bake at 350 degrees for 1hour and 15 minutes. Remove from oven. Cut each cheese slice into 2triangles and arrange on top of roll so they slightly overlap. Return to oven 2min. or until cheese melts. Let roll stand for 20 min. before serving. BON APPETITE!!!!
Preheat oven to 250 degrees Slowly melt butter in shallow pan. Stir in Worchestershire sauce and salt. Add Chex and nuts. Mix until all pieces are coated. Heat in oven 45 minutes. Stir every 15 minutes. Spread on absorbent paper to cool.
Boil chicken until done. Remove from broth and debone. To broth add salt, pepper' crushed red pepper parsley chicken base or bouillon; add alittle better or margarine. Make dough as for biscuits using alittle less shortening and sweet milk instead of buttermilk. Roll out on floured board and cut into small squares. Bring broth to arolling boil and drop dough into broth. Boil about 15 minutes or until dough is done. Chicken "N Dumplings —27
Preheat oven according to pkg. directions for tubed cake. Beat all ingredients well and bake in agreased and floured tube pan. Bake according to directions on pkg.
Serving Ideas: For Icing see Grams's Chocolate Icing
Combine the mayonnaise, French dressing and seasonings, beating until well blended. Add to the celery and cabbage, tossing slightly. Refrigerate. (8 servings)
Mix and drop by teaspoon into deep fat. Serve with cocktail sauce.
Serving Ideas: Serve with cocktail sauce.
Mix first four ingredients for the salad. Combine the next four ingredients for the dressing and pour over salad. Mix well and refrigerate, overnight.
Serving Ideas: Dose: 2tbi., every 2-3 hours or when needed
Saute onions in margarine until tender. Remove onions. Add flour and spices to skillet; blend until smooth. Slowly stir in milk. Cook over medium heat, stirring constantly until mixture comes to aboil. Add onions and bring just to aboil.
Stir together the cornmeal, baking powder and salt; stir in the onion. Break in the egg and beat vigorously. Stir in the water. Using 1level measuring tablespooon for each, form mixture into small round or finger shaped patties. Drop, without crowding, into hot (375 degrees) deep fat and fry until hush puppies are adeep brown. Serve hot and at once. Makes about 11/2 dozen. hush puppies.
Notes: 1/4 cup or more water or beer maybe needed for moistier
cubes ice cubes(combine with water to make 2cup 3 cups seeded peeled cucumbers, chopped 1/2 teaspoon dillweed (optional) Completely dissolve gelatin and salt in boiling water. Add vinegar, onion, and pepper. Combine cold water and any unmelted ice. Add cucumbers and dill. Chill or let stand until thickened, 5to 10 minutes. Spoon into individual dishes or abowl. Chill until set, at least 1 hour. Makes 5cups or 10 servings; 16 calories per serving.
Use aone to one mixture. Keep them looking just-picked forever by drying while they're fresh. Wire the stems to the flowerheads first, then take aone to one mixture of Borax and corn meal and pour athin layer in an uncovered box. Place the bouquet face up and gently add more of the mixture until the flowers are covered. Place the uncovered box in adark dry place until the flowers get crisp. Process should take two to three weeks for the whole bouquet. The corn meal-Borax mixture acts as adrying agent and makes the flowers stiff, but they'll look as pretty as the day your boyfriend handed them to you.
Cook bacon til crisp; drain, reserving 2tablespoons drippings. Crumble bacon. Cook onion in reserved drippings til tender but not brown; add with crumbled bacon to remaining ingredients, mixing well. Turn into 11/2 quart bean pot or casserole. Bake uncovered at 350 degrees about 2hours. Serves 6
Mix first 7ingredients together thoroughly. Separate crescent rolls into 4rectangles. Spread each with afourth of the cheese mixture. Roll each, jelly roll style, then cut each roll into 8to 10 slices. Place on baking sheet and bake at 400 degrees for 10 to 15 minutes.
Mix all ingredients together except cheese. Pour mixture into agreased 3quart casserole. Sprinkle Cheddar cheese on top. Bake at 375 degrees for 30 minutes or until knife blade inserted into center comes out clean.
Beat all to mix well. Pour custard into 6-8 custard cups or one 2quart casserole sprinkle with nutmeg. Put dishes in 21/2 inchs deep pan; pour water around cups or dish. Bake in moderate oven 350 degrees 40-45 minutes or until knife inserted comes out clean. Remove from water and cool. Add topping if desired.
Serving Ideas: Add topping if desired.
Notes: Pour into 6-8 custard cups or 2quart casserole
Combine egg yolks and condensed milk; mix well. Blend in lime Juice. Pour into baked pie shell. Beat egg whites until stiff; gradually add sugar. Spread meringue over pie. Bake at 300 degrees until the meringue is apale honey color. Yield: 6-8 servings.
Cook onions in butter in alarge skillet, covered, until onions are tender (about 5Minutes). Uncover skillet, and continue cooking onions until well browned; stir occasionally. Stir in broth and water; cover and simmer 30 minutes. Add salt and pepper; stir in wine if desired. Ladle soup into individual ovenproof dishes; place aParaesan Crouton on each serving and sprinkle with Swiss Cheese. Bake at 400 degrees for 15 minutes or until cheese is melted and golden brown. Yield: 4to 6servings
Notes: Need to make Parmesan Croutons before serving.
Use the lime cans to measure by. Put in the freezer -will not freeze hard. Ready to serve any time. Iuse aplastic pitcher. Frozen Daiquiri's —44
Notes: Combine with ice and blend in blender.
Notes: Serve in on-the-rocks glass with ice.
Add vinegar, mustard seed, peppercorns, sliced garlic and dill weed to washed pickles in 1 quart jar. Dissove 1teaspoon "plain" salt in 1cup hot water. Add this solution to Jar and continue adding until Jar is full. Cover and leave on counter for two days. Cill and eat.
Just put all ingredients into the blender -in the order listed. Cover and blend on high speed 5to 10 seconds, or until ingredients are finely chopped. Chill thoroughly, then pour into serving bowls. Serve with side dishes of chopped cucumber, green onion, green pepper, peeled ripe tomato. For extra flourish, garnish as we did with thinly sliced cucumber.
Combine beans and 11/2 cups of water, salt in asaucepan. Cover, bring to aboil quickly over high heat. Cook til thawed, but still slightly crisp. Drain. Layer beans, 1can onions and almonds in acasserole. Mix the soup and pepper with the milk. Pour over the mixture of the beans and almonds. Bake in the oven 350 degrees -25 minutes. Then top with 1can of onion rings and bake until onions are brown, about 10 minutes.
Cook 1pkg. (20 ozs.) frozen cut green beans in boiling salted water for 5minutes according to package directions; drain. Meanwhile in skillet brown 1pkg. (8 ozs.) frozen brown-and-serve sausages. Turn beans and sausages into 2qt. casserole. Stir in 2cans (10 3/4 oz. size) cream of mushroom soup, 1can (1 lb.) small whole potatoes, drained, and 3 teaspoons prepared horseradish. Bake in preheated 350 degrees oven for 25 minutes, until bubbly. Top with something crispy -French fried onion rings or coarsely crushed crackers or potato chips -and bake 5minutes longer.
fresh mushrooms, sliced to taste garlic salt and pepper parmesan cheese Place grouper in abaking dish and season it with garlic salt and pepper -season to taste, season liberally. Place celery on top first, followed by the onions, mushrooms and peppers. The last vegetable is the tomatoes which provides most of the juice the fish cooks in. Cover the grouper with aluminum foil and bake in a375 degree oven for about 25 minutes or until it flakes easily. Then sprinkle the grouper with Parmesan cheese and place under the broiler for about 3to 5minutes. Bryant says he always serves his Grouper -Greek Style on abed of yellow rice with apan of corn bread on the side.
Render bacon in pot. Discard grease. Saute onion, garlic, and butter. Add all condiments and simmer 10 minutes. Add all other ingredients. 1hour total cooking time. This chowder, naturally taste more flavorable the next day.
Original Ranch Salad Dressing Mix 1/4 teaspoon lemon Pepper 1/2 teaspoon 1/2 to 1teas, dill weed 1/2 teaspoon garlic powder 3 / 4 cup 3/4 to 1cup salad oil Combine Hidden Valley Ranch mix and oil; add dill weed, garlic powder and lemon pepper. Pour over crackers, stir to coat. Place in warm oven for 15 -20 minutes.
1. Dissolve strawberry flavor gelatin in 21/2 cups of boiling water. Pour 11/2 cups into 6-cup ring mold. Chill until set but not firm, about 15 min. Chill remaining gelatin in bowl; gradually blend in 1/3 cup sour cream; spoon over gelatin in mold. Chill until set but not firm about 15 min. 2. Repeat Step 1using lime flavor gelatin, remaining 21/2 cups water and 1/3 cup sour cream. 3. Chill 2hours. Unmold. Makes 12 servings.
Serving Ideas: Use especially at Christmas time.
Notes: Give someone you love aring tonight!
Pour beans into sieve or colander. Rinse under cold water. Put rinsed beans, Ro-Tel Diced Tomatoes and Green Chilles, chili powder and cumin into asaucepan Bring beans to aboil. Reduce to asimmer and allow beans to cook for 30 minutes or so. Stir every once in awhile. skewered tidbits from grill.
Serving Ideas: Serves 1as amain dish; 2as aside dish.
Notes: Absolutely delicious served with steamed rice, abig dollop of salsa and any leftover
Heat oven to 400 degrees. Grease 10 inch pie plate (10x1 1/2). Sprinkle bacon cheese and onion in plate. Beat remaining ingredients until smooth. 15 sec. in blender on high. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes. Cool 5minutes.
Heat oven to 400 degrees. Grease pie plate (10X1 1/2) Heat beans in salted water (1/2 teaspoon to 1cup water) to boiling. Cook uncovered 5minutes. Cook and cover until tender, 5 to 10 minutes, drain. Mix beans ,mushrooms, onion, garlic and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender. Pour into plate. Bake until knife comes out clean, 30 to 35 minutes. Cool 5minutes.
Heat oven to 400 degrees. Grease pie plate (10x1 1/2). Cook beef and stir over medium heat til brown; drain. Stir in oregano, basil, tomato paste and 1/2 cup mozarella cheese. Layer cotage cheese and parmesan cheese in plate. Spoon beef misture over top. Beat milk, baking mix, eggs, salt and pepper until smooth. 15 seconds in blender. Pour into plate. Bake until knife clean, 30 to 35 min. Sprinkle with remaining cheese, cool 5minutes.
Heat oven to 400 degrees. Grease pie plate (10x1 1/2). Cook and stir beef and onion over medium heat until beef is brown; drain. Stir in seasoning mix. Spread in plate, sprinkle with chilies. Beat milk, baking mix and eggs until smooth, 15 seconds in blender. Pour into plate. Bake 25 minutes. Top with tomatoes, sprinkle with cheese. Bake untilknife inserted center and edge comes out clean, 8to 10 minutes longer. Cool 5minutes. Serve with sour cream, chopped tomatoes and shredded lettuce if desired.
Notes: Serve with sour cream, chopped tomatoes and shredded lettuce if desired.
1. Combine all ingredients except limes. Marinate at room temperature for 1hour. 2. Heat adry skillet over medium-high heat. When skillet is hot, lay shrimp in pan. Cook shrimp 2to 4minutes per side, depending on size. Brush shrimp with remaining marinade before turning. Serve with lime.
Serving Ideas: Serve with lime as an appetizer
Notes: Marinate all ingredients except limes at room temperature for 1hour.
Cut shortening into flour and moisten with milk. Roll out on floured board and cut. Bake on ungreased baking sheet at 450 for 12 to 15 minutes.
Boil ham until tender; save stock. Soak beans overnight. Bring beans to boil in fresh water. Pour off water and add beans to ham stock and bring to aslow boil. Bone and dice ham and add hambone and trimmings to beans. (Reserve diced ham). Add salt, pepper, thyme, bay leaves, diced onions and carrots, tomatoes and the thin peel of aFlorida orange. Cook slowly about 3hours or until beans are nearly tender. Remove hambone, ham trimmings and orange peel. Add the reserved diced ham. Blend asmall amount of flour and milk in acup and add to beans to thicken soup. Remove soup kettle from heat and allow to cool at room temperature. If the soup is to be served the following day, as Jim suggests, chill overnight in the refrigerator. To serve, soup should be reheated slowly. Immediately prior to serving, saute one finely chopped onion in butter, add 1/2 cup cider vinegar to onion-butter mixture and bring to boil. Add mixture to hot soup, stir and serve.
Mix all except noodles -simmer 30 minutes. Cook noodles and drain. Add noodles to sauce and sprinkle with grated cheese, then bake 350 degrees for 15 minutes.
Mix together the first three ingredient, mix well, it will be lumpy/ Press in pan with hand. Mix well the next three ingredients and pour over the above. Bake 350 degrees 40 minutes or until done.
Notes: Mix together first 3ingredients -then last three.
In saucepan mix 11/2 cups sugar, cornstarch, flour, and salt. Gradually blend in water. Bring to boiling over high heat, stirring constantly. Reduce heat to medium; cook and stir 8 minutes more. Remove from heat. Stir small amount hot mixture into egg yolks; return to hot mixture. Bring to aboil over high heat, stirring constantly! Reduce heat to low; cook and stir 4minutes longer. Remove from heat. Add lemon peel and butter. Gradually stir in 1/3 cup lemon juice. Cover entire surface with clear plastic wrap; cool 10 minutes. Now pour into cooled pastry shell. Cool to room temperature (about 1hour). For meringue, beat egg whites with 1teaspoon lemon juice till soft peaks form. Gradually add 6tablespoons sugar, beating till stiff peaks form and sugar is dissolved. Spread meringue over filling, sealing to edges of pastry. Bake in moderate oven (350 degrees) 12 to 15 minutes or till meringue is golden. Cool thoroughly before serving.
Beat all ingredients well and bake in greased and floured tube pan or 2loaf pans. 350 degrees for 45-50 minutes.
Notes: The secret is beating good.
Mix all ingredients together and bake at 350 for 1hour.
Pat in ppie shell about 1/2 inch thick. Build rim around it. This is ameat crust. Put rest of soup over meat. Top with mozzarella or process cheese and sprinkle more oregano. If desired add anchovies and mushrooms. Bake 450 degrees for 15 minutes or til done, equals 6wedges. Ihad it in almost an hour, said Gram. This needs to be checked if trying this recipe.
In 4cup measure melt 1/4 cup butter then mix in 1/4 cup flour. Cook in microwave 1minute. Stir once and add 1cup chicken broth or light cream, dash of pepper, papricka and 1/2 teas. salt. Cook in micro-wave 3minutes- Stir once each minute. broth.
Notes: Melt butter in 4cup measure then mix in flour. Cook one minute before adding chicken
Bring 5cups water to boil; add shrimp, and cook 3to 5minutes or until shrimp turns pink. Drain well; rinse with cold water. Peel and devein shrimp; set aside. Bring 31/4 cups water and salt to aboil in amedium saucepan; stir in grits. Cover, reduce heat, and simmer 10 minutes. Remove from heat. Combine eggs and milk; gradually stir into grits. Stir in shrimp, garlic, and 1cup of cheese. Spoon into alightly greased 11x7x1-1/2 inch baking dish. Sprinkle with remaining 1/2 cup cheese. Bake at 350 degrees for 30 minutes. Let stand 5minutes. Garnish with parsley if desired.
Serving Ideas: Used for Christmas Mornings also agood brunch meal.
Slice onions and separate onions into 3/8" rings. Mix eggs, milk, sugar and flour. Dip onions in the egg wash, dredge onions in flour and shake off excess. Deep fry in 350 degrees until golden brown. (The shape of Norris's rings comes from packing the onions in abasket before frying.)
Cream sugar and shortening first then mix in other ingredients. Bake 350 degrees for 8-10 minutes.
Mix onions with catsup, tomatoes (broken into small pieces), egg and buttermilk. Mix corn meal, flour, baking powder, salt &pepper, and mix with liquid ingredients. Mix may be kept in refregerator until used (several days). When ready to use drop tablespoons of mix into deep fat &fry until golden brown. Serve hot with Florida honey.
Brush both sides of bread with butter; sprinklewith Parmesan Cheese. Placeon acookie sheet, and bake at 350 degrees for 20 minutes or until crisp and brown. Yield: 4large croutons.
Serving Ideas: To be used with French onion Soup Au Gratin
In alarge bowl, combine first nine ingredients. Toss to blend. Cover and refrigerate several hours, or overnight. *1 used Parmesan Garlic because Icoundn't fine the Creamy Caesar.
Serving Ideas: Spoon onto lettuce leaves and top with croutons.
Bake 350 degrees for 15 to 25 minutes. Blend peanut butter and confectioner's sugar until well mixed and mealy. Spread about 2/3 of this mixture over pie crust. Reserve the remainder for the top. Cream Filling -Combine flour, sugar and salt. Blend in scalded milk. Cook over boiling water until thickened, stirring constantly. Blend into slightly beaten egg yolks. Cook 2minutes in double boiler. Add butter and vanilla. Turn into baked pie shell and top with meringue. Meringue -Beat egg whites until still enough to hold shape. Add cream of tartar and beat until blended. Mix sugar and cornstarch and add to egg whites. Beat until stiff and shiny. Spread on filled pie shell and sprinkle on remaining peanut butter crumbs. Bake at 350 for 15 to 25 minutes. make filling and meringue.
Notes: Blend peanut butter and confectioner's sugar and use 2/3 over baked pie crust, then
Cream sugar, crisco, peanut butter, eggs, cream cheese and butter. Then add flour baking powder, salt and vanilla. Bake at 300 degrees for 11/2 hours. Glaze Icing. Mix all together until butter melts then pour on hot cake about half of the icing then when cake's cold put rest of icing on cake.
Notes: Use 1/2 icing on cake while hot use other half when cake is cold.
Flatten each biscuit on alightly floured surface with hands or arolling pin. Place 1cheese slice on each biscuit; top each with ahot dog. Roll up, and secure with a wooden pick. Place Pigs in aBlanket on alightly greased baking sheet. Bake at 375 degrees for 10 minutes or until browned. Yield: 10 servings.
Sift together flour and salt. Cut in shortening with pastry-blender or blending fork till pieces are size of small peas. Sprinkle 1tablespoon of the water over part of flour-shortening mixture. Gently toss with fork; push to one side of bowl. Sprinkle next tablespoon water over dry part; mix lightly; push to moistened part at side. Repeat til all is moistened. Gather up with fingers; form into aball. On lightly floured surface, flatten ball slightly and roll 1/8 inch thick. If edges split, pinch together. Always roll spoke fashion, going from center to edge of dough. Use light strokes. To transfer pastry, roll it over rolling pin; unroll it over pie plate, fitting loosely onto bottom and sides. Trim 1/2 to 1inch beyond edge; fold under and flute. If baked pie shell is needed, prick bottom and sides well with afork. Bake in very hot oven 450 degrees til pastry is golden, 10 to 12 minutes. If filling and crust are to be baked together, do not prick pastry. Pour in filling; bake as directed in pie recipe. Prepare pastry as above. Fit lower crust in pie plate. Slash upper crust with your own design. Trim lower crust even with rim of pie plate, moisten the edge;. Add top crust; trim 1/2 beyond edge; tuck it under edge of lower crust -this seals in juice. Crimp edge. Bake as directed in the pie recipe you are using.
Sift together flour and salt. Cut in shortening with pastry-blender or blending fork till pieces are size of small peas. Sprinkle 1tablespoon of the water over part of flour-shortening mixture. Gently toss with fork; push to one side of bowl. Sprinkle next tablespoon water over dry part; mix lightly; push to moistened part at side. Repeat til all is moistened. Gather up with fingers; form into aball. On lightly floured surface, flatten ball slightly and roll 1/8 inch thick. If edges split, pinch together. Always roll spoke fashion, going from center to edge of dough. Use light strokes. To transfer pastry, roll it over rolling pin; unroll it over pie plate, fitting loosely onto bottom and sides. Trim 1/2 to 1inch beyond edge; fold under and flute. If baked pie shell is needed, prick bottom and sides well with afork. Bake in very hot oven 450 degrees til pastry is golden, 10 to 12 minutes. If filling and crust are to be baked together, do not prick pastry. Pour in filling; bake as directed in pie recipe.
Cook and stir until mixture pulls away from pan. Kneed until smooth when cool.
Notes: You may add food coloring to make different colors of playdough.
Preheat oven to 325 degrees. Fix potatoes according to directions on package leaving out butter. Then beat in other ingreadients -place in greased baking dish -dot with butter -sprinkle with paprika. Bake 325 degrees for 30 to 45 minutes. refrigerated til needed.
Serving Ideas: An easy dish to serve with most meals.
Notes: Avery easy dish that can be made in advance, even aday or two ahead and kept
Combine all ingredients, put crushed potato chips on top and bake 350 degrees to 375 degrees for 1hour.
MIX peppers, garlic, ITbsp. olive oil, lemon juice, onions, and feta cheese. Set aside. BRUSH bread slices lightly with olive oil; place on cookie sheet. Broil on each side until lightly toasted. TOP each toast slice with about 1Tbsp. of pepper mixture. Makes about 11/2 doz. bread.
Notes: Have pepper mixture at room temperature or warm after putting mixture on top of
Cook sasuage in skillet until it loses its pink color, stir to break up sausage and drain off fat. Mix bisquick, sausage and cheese. Form into 1inch balls and bake on cookie sheet in 350 degree oven until brown.
Cut into small dice or coarsely chop 1pound raw scallops. Cover with fresh lemon juice or lime Juice; cover dish, and let stand in the refrigerator for acouple of hours or until scallops lose their translucence. Drain well and mix with two ripe tomatoes and have been pealed and seeded, then cut in small dice; 4to 6green onions, chopped fine; and 1firm but ripe avocado, cut in dice. Season to taste with salt. Makes 8servings. If you wish, add freshly minced cilantro (also called Chinese parsley or fresh coriander), to give it authentic Mexican flavor, but remember it's an assertive herb and may not appeal to everyone. Another optional seasoning is minced peeled green chiles (the canned ones do nicely), Meican hot sauce, or liquid hot-pepper seasoning.
In mixing bowl, mash sardines lightly with afork. Mix remaining ingredients in throughly. Serve with crackers or snack bread. Garnish with parsley and lemon slices. Makes 2servings.
Serving Ideas: Garnish with parsley and lemon slices.
Notes: Serve with crackers or snack bread.
Mix margarine and flour together in heavy pot. Cook over low heat stirring until roux becomes dark brown. Add okra and garlic, saute until tender. Add water and season to taste. Cook 1hour, add shrimp, crabmeat and tomatoes. Cook 1more hour. Serve in soup plate over rice. Serves 8.
Serving Ideas: Serve in soup plate over boiled rice.
Notes: Very good! Might need to be thickened.
1. Combine mamarinade ingredients in asmall saucepan and simmer over medium heat for 30 minutes. Cool. 2. Place the salmon in the marinade and let rest at room temperature for 30 minutes. 3. Heat oil in large nonstick skillet for 30 seconds over medium heat. Remove salmon from marinadeand place in hot skillet, skin-side down. Raise the heat to medium-high and cook for 2 to 3minutes, lifting salmon with spatula to loosen it from the pan. 4. Reduce heat to medium, cover; cook 3to 4minutes, until fish is just cooked through. Serve immediately. and crisp because the sugar caramelizes, impartin agreat flavor.
Notes: As it sears over high heat, the salmon cooks skin-side down. The skin will become dark
Saute mushrooms, onion and green bell pepper. Turn up on high add shrimp and 1/4 cup of Sherry for 3minutes. Remove form heat and pour in white sauce, salt, pepper and cayenne.
Notes: For this much shrimp, double the white sauce and use heavy cream.
Cook onion, celery, and garlic in hot oil till tender but not brown. Add tomatoes, tomato sauce, seasonings. Simmer uncovered 45 minutes. Mix cornstarch with 2tablespoons water; stir into sauce. Cook and stir till mixture thickens. Add shrimp and green pepper. Cover; simmer till done, about 5minutes. Serves 5-6. ♦
Serving Ideas: Serve in rice ring.
Allow cream cheese to soften. Add mayonnaise and salad dressing and beat it at medium speed until smooth and fluffy. Add other ingredients and seasoning. Refrigerate until served.
Peel shrimp, leaving tails on; (I remove them) devein and butterfly. Place shrimp in boiling salted water 30 seconds. Drain and place in shallow broiling pan. Combine butter and olive oil in alarge saucepan; place over medium heat until butter melts. Add onion, garlic, parsley, and oregano; cook, stirring occasionally, until onion is transparent. Add next 5ingredients, stirring until bouillon is dissolved; reduce heat to low, and cook 5 minutes. Pour mixture over shrimp; broil 4inches from heat for 5minutes on each side until done. Serve over fettuccine. Yield: 6servings.
Notes: Add peppermint scnapps to amug of hot chocolate and top with whipped cream.
Mix all ingredients except wine and spagetti sauce. Shape into meatballs. Cook meatballs in Chianti wine (overnight) or at least 5hours. Drain wine and grease. Add large Jar of Ragu spaghetti sauce with meat. Add 2Tablespoons Wistershire sauce, cook another 5hours. Add touch of cayenne pepper to meatball and sauce if you like it hotter.
Combine 1pound of cooked spagetti, 8ounces Italian Salad Dressing, 4tablespoons of McCormick Salad Supreme, red and green peppers, chopped onion or other chopped vegetables. Refrigerate overnight, add more Italian Salad Dressing if needed or wanted before serving.
Notes: Usually need to add more Italian Salad Dressing.
Combine all ingredients except shrimp in large bowl. Add shrimp, toss to coat. Cover and refrigerate 4to 6hours or overnight. Remove to serving bowl and serve with toothpicks.
Mix all ingredients and drop by tablespoon on cookie sheet. Bake 450 degrees for 15 minutes.
In large gallon glass jar, layer cabbage, green pepper and onion, sprinkle 3/4 cup sugar in between the layers. 2. In saucepan, combine 1tablespoon sugar and remaining ingredients; mix well. Heat to boiling, stirring; pour over slaw. Cover with plastic film or foil and refrigerate at least 4 hours. 3. Just before serving, toss salad thoroughly.
Serving Ideas: Just before serving, toss salad thoroughly.
Fry bacon until crisp; saute onions in bacon fat until soft and light yellow in color. Add grated cheese. Combine sugar and flour with seasonings, and add to slightly beaten eggs. Add milk to egg mixture. Put sauteed onions and bacon in pie shell; pour milk and egg mixture over onions. Bake in pre-heated oven 425 degrees about 35 minutes or until custard is set and golden brown.
Serving Ideas: Most people enjoy Swiss Onion Pie served warm.
Notes: 1/2 cup diced, cooked ham may be substituted for bacon.
Carefully separate each cookie, leaving cream on one side; set cookie halves without filling aside. To make the turkey body, attach or "glue" ared cinnamon candy (turkey head) to each malted milk ball (turkry body) with adab of chocolate frosting. Spread chocolate frosting on the inside of each cookie half that doesn't have cream filling. For the turkey tail, arrange candy corn on chocolate frosting cookies with wide end of candy along outer edge. Attach each turkey tail behind aturkey body using chocolate frosting. Store assembled turkeys in the refrigerator. Yield: 42 cookies. turkeys. Or use for aNov. birthday/
Serving Ideas: Decoration on table at Thanksgiving, treats for kids.
Notes: While your're preparing the big feast, keep the kids busy making their own tasty
Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed. Banana: 4cups mashed bananas.
Serving Ideas: 6 quart recipe
Notes: Peach: add 6cups pureed peaches. Strawberries same.
Mix all ingredients and serve over ice.
Serving Ideas: For aparty!
Slice eggs in half lenghtwise and carefully remove yolks. Mash yolks; add next 6 ingredients, mixing well. Stuff egg whites with yolk mixture. Garnish with paprika and parsley sprigs. Yield 6-8 servings.