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Post by KD7LBR on Aug 20, 2002 9:28:39 GMT -6
Sausage Dip
1 lb Hamburger 1 lb Sausage 2 lb Velveeta Cheese 1 Can Mushroom Soup 1 sm onion 2 sm. jalapeno peppers 1 jar picante sauce dash of garlic
Brown meat in lg skillet. Melt velveeta cheese and add meat. Add can of mushroom soup, onion (minced), 2 sm jalapeno peppers (boiled and chopped), 1 jar picante sauce and dash of garlic. Mix well and Enjoy.
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Post by KD7LBR on Nov 6, 2002 9:56:58 GMT -6
SAUSAGE STAR APPETIZERS
1 pkg. wonton wrappers 1 medium red pepper - chopped 1 small can black olives - sliced 1 large bottle Ranch Dressing 1 lb. sweet sausage - cooked and drained 1-1/2 cups sharp Cheddar cheese - chopped 1-1/2 cups Colby-Jack cheese - chopped Pam
Spray mini muffin tins with Pam. Heat oven to 350 degrees.
Place 1 wanton wrapper in each section of mini muffin tin. Shape it like a cup. Spray Pam over wantons lightly. Bake for about 7 minutes. Mix all ingredients together. Spoon into crispy wantons. Bake for around 10 minutes, or until cheese is bubbly.
Makes 12 servings.
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Post by KD7LBR on Jan 22, 2004 20:58:17 GMT -6
Sugar Free Biscotti
3 large eggs 1 cup of Splenda 2 1/2 tablespoons butter, melted 1 tablespoon orange zest 1 tablespoon vanilla 1 tablespoon almond extract 2 1/4 cups of white all- purpose flour 1 teaspoon baking soda 1 cup chopped walnuts 1/2 cup coconut 1/2 cup chopped dates
What you do: Preheat the oven to 350 degrees F. Lightly grease a cookie sheet.
In a large bowl, beat the eggs and Splenda with a wire whisk until thick. Whisk in the butter, orange zest, vanilla and almond extracts, and mix well. Sift the flour and baking soda together and put into the same bowl as the egg mixture.
Add the chopped dates and walnuts along with the coconut. Either by hand or using a beater, mix together until all the ingredients are combined. This will make a thick batter, it will be sticky.
Take half the dough, you may use your hands, and shape into a flat loaf about 10 inches long and 4 inches wide, tapering it slightly at the ends. Repeat with the remaining dough.
Bake for 20 minutes, or until firm to the touch. Remove from the oven and transfer the loaves to a clean cutting board.
Let the loaves cool for 5 minutes. Using a serrated knife cut the loaves on a diagonal into 1/2 inch slices. Place the slices on their sides on the cookie sheet and bake for about 5 minutes on each side, or until well- toasted and hard.
Transfer the cookies to a wire rack to cool. Store in an airtight container.
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Post by KD7LBR on Jun 30, 2003 17:26:14 GMT -6
This is one of our family favorites! We use chocolate chips and mini marshmallows to make it easier. We also put butterscotch chips & candied cherries in them to make it like a baked banana split.
Ellie
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Post by KD7LBR on Nov 6, 2002 14:54:22 GMT -6
SWISS-STYLE GREEN BEANS
6 tbsp. butter 2 tbsp. flour 1 tsp. salt 1/2 tsp. pepper 1 tsp. grated onion 1 cup sour cream 2 pkgs. French-style green peans 1/2 lb. Swiss cheese, grated 1/2 cup corn flakes
1. Melt 2 tbsp. butter in skillet; stir in flour, salt, pepper and onion. Add sour cream gradually, stirring constantly; cook until thickened. Cook beans according to package directions; drain.
2. Stir beans into sour cream mixture. Spoon bean mixture into 1 1/2 qt. casserole. Sprinkle cheese over bean mixture. Melt remaining butter. Crush corn flakes; toss in butter. Sprinkle corn flakes over cheese.
3. Bake at 400ºF. for 20 minutes.
Makes 6 servings.
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Post by KD7LBR on Feb 17, 2003 10:29:16 GMT -6
LEMON PEPPER SEASONING MIX
Lemon pepper adds a piquant flavor when used on grilled meats.
1 C. ground black pepper 1/3 C. dried lemon peel 3 T. coriander seeds 1/4 C. dried minced onion 1/4 C. dried thyme leaves
Stir all the ingredients together and store in airtight jars.
Attach this to the jar:
Grilled Lemon Chicken Serves 4 1/4 C. fresh lemon juice 1/4 C. extra virgin olive oil 2 tsp. Lemon Pepper Seasoning Mix 6 chicken cutlets
Preheat the broiler or grill. In a low, flat dish stir together the lemon juice, oil and Lemon Pepper Seasoning Mix. Add the chicken breasts, and marinate in the refrigerator for 30 to 45 minutes. Grill over hot coals or broil for 4 minutes on each side, or until done. Serve hot or at room temperature.
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Post by KD7LBR on Feb 16, 2003 21:02:46 GMT -6
Apple pie spice
To make your own:
4 parts cinnamon, ground 2 parts nutmeg, ground 1 part cardamom, ground
Mix well. Store in airtight container.
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Post by KD7LBR on Sept 17, 2002 12:21:22 GMT -6
Barbecue Chicken Dry Rub Use a small 1 or 2 serving bottle.
1 cup paprika 1/2 cup brown sugar 1/4 cup garlic powder 1/4 cup dried, ground chipotles peppers 1/4 cup salt 4 tablespoons ground cumin 2 tablespoons onion powder 2 tablespoons black pepper 2 tablespoons red pepper 2 tablespoons celery salt
Mix thoroughly. Pour into small clean jars and seal.
Attach note: Barbecue Chicken Dry Rub Rub some of the mix all over chicken. Grill or bake until cooked through. Serve with corn and baked potaotes.
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Post by KD7LBR on Sept 17, 2002 12:22:12 GMT -6
Blackening Spice Mix
1 tsp. ground basil 1 tsp. ground thyme 1 tsp. garlic 1 tsp. white pepper 1 tsp. black pepper 1 tsp. salt (sea salt is better) 1 teaspoon onion powder 2 tsp. cayenne pepper 1 tsp. Paprika
Mix all ingredients together. Place in an empty used spice bottle or jar for storage.
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Post by KD7LBR on Sept 17, 2002 12:22:59 GMT -6
Cajun seasoning
2 T. chili pepper 2 T. paprika 2 1/4 tsp. granulated garlic 1 1/2 tsp. kosher salt 1 1/2 tsp. dry oregano 1 1/2 tsp. dry thyme 1 T. cayenne pepper 3/4 tsp. fresh ground black pepper
Combine all ingredients in a mason jar and shake well. Makes about 1/2 cup.
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Post by KD7LBR on Sept 17, 2002 12:23:55 GMT -6
Creole Seasoning Mix
2 tablespoons plus 1-1/2 teaspoons paprika, 2 tablespoons garlic powder, 1 tablespoon salt, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon cayenne pepper, 1 tablespoon pepper. Combine all ingredients. Yeild: 1 gift ( about 1/2 cup ).
Place in a pretty jar tied with a ribbon. Attach these instructions for use: Use to season chicken seafood, steak or vegetables.
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Post by KD7LBR on Sept 23, 2002 11:09:35 GMT -6
Oven Carmel Corn
6 qts. popped corn, unsalted 1 t. baking soda 2 c. lt. brown sugar 1 t. flavoring: vanilla, butternut, kaluha, ANY 1/2 c butter 1 t. salt 1/2 c. light Karo
combine sugar, karo, butter & salt. Bring to a boil to soft ball stage. Boil 5 more minutes. Remove from heat. Add flavoring & soda. Pour over popcorn. Stir well to coat.
Spread on well greased baking sheets.
Bake 200^for 1 hr, stirring every 15-20 min. pour out onto marble slab, or counter top to cool. Store in airtight containers. Ziplock (tm) freezer bags work well for this.
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Post by KD7LBR on Sept 23, 2002 11:10:52 GMT -6
Party Mix
1 stick margarine 1 tbsp. Worcestershire sauce 1 tbsp. garlic salt 2 c. wheat square cereal 2 c. corn square cereal 2 c. rice square cereal 1 (7 1/2 oz.) can salted peanuts 2 c. thin pretzel sticks, broken OR pretzel goldfish
Heat oven to 250 degrees. Melt margarine in a large shallow baking dish. Mix in Worcestershire sauce and garlic salt. Add cereal, peanuts and pretzels and mix thoroughly. Bake in oven for 1 hour, stirring every 15 minutes. Cool and store in air tight container. Makes about 2 quarts.
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Post by KD7LBR on Sept 28, 2002 14:32:31 GMT -6
MONSTER MASH PARTY MIX
10 c. popped popcorn 1 (16 oz.) bag plain M & M's 1 (14 oz.) jar peanuts 1 c. raisins 1 c. Reese's pieces
Mix and enjoy. Makes 15 cups.
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Post by KD7LBR on Jun 21, 2003 13:26:56 GMT -6
CARAMEL CORN CHEX (Microwave)
2 sticks margarine 2 cups brown sugar 1/2 cup Karo light corn syrup 1/2 tsp. soda 16-ozs. Corn Chex
Put the Corn Chex in a large brown paper bag.
Boil together margarine, brown sugar and corn syrup for 1 1/2 minutes. Add 1/2 tsp. soda and pour over the Corn Chex in brown bag.
Microwave for 4 minutes, shaking after each minute. Spread on wax paper to cool.
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Post by KD7LBR on Feb 16, 2003 21:00:33 GMT -6
Hot Fudge Ice Cream Bars
1 (16 ounce) can chocolate syrup 3/4 cup peanut butter 16 ice cream sandwiches 1 (12 ounce) container frozen whipped topping, thawed 1 cup salted peanuts
Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil.
Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
Line the bottom of a 9x13 inch dish with 8 ice cream sandwiches.Spread half the whipped topping over the sandwiches.
Spoon half the chocolate mixture over that. Top with half the peanuts.
Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.
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Post by KD7LBR on Aug 26, 2002 15:05:10 GMT -6
Watermelon-Lemon Marmalade
1- 3-pound watermelon rind 3-lemons 1- 1 3/4-ounce package powdered fruit pectin 5-cups sugar
Trim dark green and pink parts from watermelon rind; cut rind into small chunks (measure about 6 cups). Grind with food grinder, using coarse blade. Measure 4 cups pulp including juices. Set aside.
Squeeze juice from lemons. Reserve peel of two of the lemons. Measure 1/2 cup lemon juice; set aside.
Remove excess white from reserved lemon peels. Cut peel into very fine strips. Place lemon peel in 5-quart kettle. Cover with water; bring to boiling. Simmer 5 minutes. Drain, discarding cooking liquid.
Add the 4 cups ground watermelon rind and liquid to peel in kettle. Cover; simmer 10 minutes, stirring frequently. Drain liquid.
Measure and add water, if necessary, to make 2 cups. Return to kettle with rind and peel. Add lemon juice. Stir in pectin; bring to a full rolling boil.
Add sugar at once. Bring to a full boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim off foam. Pour into hot, sterilized half-pint jars or glasses. Seal.
Makes 6.
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Post by KD7LBR on Aug 26, 2002 15:07:15 GMT -6
Sweet Potato Jam
1 lemon 4 whole cloves 1-1/2 pounds sweet potatoes 2 cups sugar, or to taste 1 cinnamon stick, 3 inches long 1/2 vanilla bean, cut in half lengthwise 1/4 teaspoon freshly grated nutmeg
Remove 4 strips of zest (the oil-rich outer rind) from the lemon with a vegetable peeler. Tie the lemon zest and cloves in a small piece of cheesecloth. (Or wrap them in a piece of foil and pierce all over with a fork.) Squeeze the lemon juice into a large saucepan and add 4 cups water. Peel the sweet potatoes and finely dice them into the lemon water. Add the sugar, lemon and clove packet, cinnamon stick, vanilla bean, and nutmeg.
Bring the mixture to a boil. Reduce the heat and gently simmer until thick and jam like, about 30 minutes. Using a spoon, skim off any foam that may rise to the surface as the jam cooks. The potatoes should be soft enough to fall apart on their own, but if they don't, mash them with the back of a wooden spoon. Remove and discard the lemon zest and cloves. (I like to leave the vanilla bean and cinnamon stick in the jam.)
Transfer the jam to sterile jars (two 1-pint jars or four 1-cup jars), filling each to within 1/8 inch of the top. Screw on the lids. Invert the jars for 10 minutes, then reinvert.
This jam is rather perishable, so it's best to store even the sealed jars in the refrigerator. Once opened, the jam should be served within 4 to 5 days. Serve the jam on toast, scones, or crumpets. Yield: about 2 pints
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Post by KD7LBR on Aug 26, 2002 15:09:24 GMT -6
Strawberry-Rhubarb Jam
The amount of cooked rhubarb and crushed strawberries should always total 3½ cups.
8-10 half-pint glass jars, One package of liquid Certo fruit pectin About 5-7 large stalks of rhubarb (1 cup when cooked) Ripe strawberries (2½ cups when crushed, about 1½ quart boxes) 6 cups of sugar
Wash the rhubarb and chop it into 1 inch chunks. Do not peel it. Using a large pot, put in just enough water to cover the bottom and add the rhubarb. On low heat, simmer and stir the rhubarb until it gets mushy and stringy. Do not boil it. Turn off the heat and remove from burner. Wash the strawberries and remove stems and caps. Crush the berries.
To make the jam: Add the crushed strawberries to the cooked rhubarb. Add the sugar and stir well. If desired, add the lemon juice to help firm up the jam (if you cut back on sugar you may want to add the lemon juice to keep the jam from being runny).
Place the pot on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface.
Boil hard for 1 minute, stirring constantly.
Remove from the heat and stir in the liquid pectin. Skim any foam off the surface. Fill the jars and seal tightly. Let them stand for a few hours, then you can refrigerate if you like.
Consider putting a label on the jars to identify the recipe and date you made the jam. Always keep refrigerated after opening.
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Post by KD7LBR on Aug 26, 2002 15:11:06 GMT -6
Spiced Blackberry Jelly
4 c Blackberries 1/2 t. Cinnamon 1/4 t. Nutmeg 1/4 t. Mace 1/8 t. Cloves Sugar
In a saucepan mix together all ingredients EXCEPT sugar. Cook the berries over low heat, stirring and crushing them with a spoon, until they are soft.
Pour the mixture through a jelly bag, without squeezing the bag, and measure it.
For each cup of juice stir in one cup of sugar and cook the syrup over low heat until a little jells when dropped on a cold plate. Pour the jelly into hot sterilized glasses and seal (process jars in hot water bath for 10 minutes).
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Post by KD7LBR on Aug 29, 2002 11:24:52 GMT -6
APRICOT PEPPER JELLY
1 lb. jalapeño peppers 1 C. cider vinegar 1/2 C. apricot nectar 6 C. sugar 1 pkg. Certo®<br>6 drops orange food coloring
Cut off stem ends of peppers and blend together with 1/2 of the vinegar and apricot nectar.
Bring the vinegar and sugar to a boil; add the pepper and food coloring and bring to a boil for two minutes. Add the Certo® and bring to a boil again.
Strain through a dampened cheesecloth, pour into jars and seal. Makes about 24 ounces.
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Post by KD7LBR on Aug 29, 2002 11:25:45 GMT -6
BLUEBERRY JAM
3 pts. fresh blueberries 2 tbsp. lemon juice 4 c. sugar 1 box pectin
Crush fruit in 8 quart pot; add 1 box pectin. Bring to full boil; add juice and sugar quickly, stirring constantly. Return to full rolling boil. Skim foam. Fill jars quickly and seal.
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Post by KD7LBR on Aug 29, 2002 11:26:21 GMT -6
KOOL-AID JELLY
1 pkg. Kool-Aid, any flavor (no sugar added) 1 pkg. Sure-Jell 3 C. granulated sugar 3 C. water
Mix water, Sure-Jell and Kool-Aid together. Bring to a boil, stirring constantly. Stir in sugar. Stir and bring to a full rolling boil that cannot be stirred down. Boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a large metal spoon. Pour into jelly glasses and seal.
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Post by KD7LBR on Aug 29, 2002 11:26:54 GMT -6
CANTALOUPE JELLY
2 1/2 lb. peeled and diced cantaloupe 2 1/2 C. granulated sugar 1/2 tsp. vanilla extract 1 peel of tangerine or orange
Place cantaloupe covered with sugar in a covered bowl and put in refrigerator for 24 hours.
Drain the cantaloupe, pouring off the sugar and liquid in a large saucepan. Bring to a boil over medium flame and boil for 5 minutes.
Add diced cantaloupe, vanilla extract and peel. Insert candy thermometer and simmer, stirring occasionally until the thermometer reaches jelly temperature. Pour into sterilized jars; seal with wax and store in cool place. Makes about 2 pints.
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Post by KD7LBR on Aug 29, 2002 11:33:10 GMT -6
LEMON-LIME MARMALADE
6 limes 3 lemons Sugar - 3/4 c. to each c. fruit
Squeeze juice from fruit. Grind peels and pulp in food processor.
To the mixture of fruit and pulp add 3 cups of water for every cup of fruit, as limes are very strong and not very juicy.
Bring these ingredients to a boil in a non-reactive pan; boil until the mixture is tender and reduced by half. For each cup of this mixture, add 3/4 cup sugar.
Stir until all the sugar is dissolved and mixture reaches a rolling boil. Reduce heat somewhat, keeping mixture boiling. Stir occasionally.
Test after 25 minutes. Ladle into preheated, sterilized jars and cover marmalade with melted paraffin wax to seal, OR use lids/ rings and seal.
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Post by KD7LBR on Aug 29, 2002 11:34:02 GMT -6
Pear Honey 15 pears -- peeled and cored 3 whole oranges 3 tablespoons lemon juice 1 20 oz can crushed pineapple 3 cups sugar -- or more to taste Use pears that are not overly ripe. Cut pears into chunks. Slice oranges, with peel left on, and remove seeds. In a food processor or blender, puree both fruits. Place all ingredients in the slow cooker for 4-6 hours or until thick. Taste and add more sugar, if desired. Amount of sugar may vary considerably depending on ripeness of pears. Store in refrigerator.
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Post by KD7LBR on Sept 2, 2002 16:36:01 GMT -6
GREEN TOMATO JELLY
5 c Green tomatoes, Cut into sm. pieces 4 c Sugar 6 oz Pkg. raspberry Jello
Preparation : Boil tomatoes and sugar together for 15 minutes. Remove from heat. Add Jello and stir well. Put into blender. Blend well. Pour into jars and seal.
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Post by KD7LBR on Sept 2, 2002 16:37:46 GMT -6
ZUCCHINI JAM : 6 c Zucchini-peeled and grated 1/4 c Water 1 pk Sure-Jell 5 c Sugar 13 oz Crushed pineapple 6 oz Apricot Jello
Boil the zucchini and water until soft. Add Sure-Jell and bring to a hard boil. Add sugar and pineapple. Boil 5 minutes. Remove form heat. Add apricot Jello. Stir well. Pack in sterilized jars and seal. I use the Sure-Jell Light and use only 3 1/2 cups sugar. This is an orange colored jam and really tastes great...unless you don't like apricots or pineapple!
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Post by KD7LBR on Sept 2, 2002 16:46:00 GMT -6
ORANGE, GRAPEFRUIT MARMALADE
1 lg Pink grapefruit 2 Naval or Valencia oranges 2 Limes or lemons - (or 1 of each) 2 c Water 5 c Sugar 1/4 c Cointreau or Grand Marnier (optional, I use Torani (tm) Orange Brandy Syrup)
Quarter the grapefruit and remove rind. Disard the seeds and remove the pulp from the membranes. Cut oranges in quarters; remove the rind and add orange pulp to the grapefruit. Scrape the orange pith from the orange rinds. Cut the rinds into fine strips. Cut the grapefruit rinds the same way. Quarter the limes or lemons and slice vertically into thin strips, rind and all. Remove seeds. Put all the pulp and rinds into a large pot with the water and bring to a boil; reduce heat and simmer 20 to 30 minutes. Remove from the heat and let stand for 12 hours or overnight. Add the sugar and boil rapidly 45 to sixty minutes, until liquid reaches the jelly stage (220 to 225 degrees). As the water evaporates, stir frequently to prevent scorching. Add Cointreau or any orange liqueur if desired. Ladle into scalded jars. Yields about three pints.
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Post by KD7LBR on Sept 2, 2002 16:46:43 GMT -6
ORANGE JALAPENO JELLY
2 to 3 fresh jalapeño peppers, seeded and minced 1 (4 oz.) jar pimentos, drained well 5 T. minced green bell pepper 1 1/2 C. freshly squeezed orange juice 1 C. white wine vinegar 6 1/2 C. granulated sugar 3 (3 oz.) pkg. liquid fruit pectin
Combine all ingredients except pectin in large kettle or Dutch oven. Stir well. Bring to a hard rolling boil, and boil 1 minute, stirring constantly.
Remove from heat and let stand 5 minutes. Skim foam from top with metal spoon. Add pectin and stir well.
Quickly ladle into hot, sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims of jars with damp cloth; cover at once with metal lids and screw bands; seal tightly.
Process filled jars in hot water bath, or refrigerate immediately after cooling. Turn jars frequently during cooling to distribute pepper evenly throughout jelly. Makes 6 half-pint jars.
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