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Post by Mamie on Nov 7, 2002 22:30:09 GMT -6
Crush a clove of garlic, add a half pound of bleu cheese, and mash well. Grill a thick steak on one side till browned, turn and spread with cheese. When steak is done on the bottom, cheese should have melted to a savory sauce.
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Post by Mamie on Nov 7, 2002 22:41:03 GMT -6
1 1/2 pounds of round steak, cut 1.4 inch thick 1 1/2 cups breadcrumbs 1/4 cup minced onions 3 tablespoons minced parsley 3 tablespoons melted butter or margarine salt and pepper 8 strips of bacon 8 hamburger rolls
Cut steak into strips 2 x 4, Spread with dressing made by combining breadcrumbs, onion, parsley, melted butter, and seasonings. Roll up and wrap in bacon--fasten with wooden picks. Broil over hot coals until bacon is crisp, turning frequently. Serve sizzling on buttered rolls. If desired --make ahead ---hollows in the rolls and use that bread in the stuffing, so that the sandwiches are not too thick to bite!
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Post by Mamie on Oct 22, 2002 20:33:22 GMT -6
8 slices Bacon fried crisp and crumbled 2 cans deboned chicken(about 5 oz sizes)with broth 1 can (8 1/2 oz.)water chestnuts drained and fine chopped 3/4 cup salted cashew nuts, chopped 80 of your choice crackers, or trimmed and toasted bread squares juliened pieces of ripe olives
Mix bacon, chicken, water chestnuts, and cashew nuts. Arrange crackers or toasted squares on a platter of paper towels. Spread one rounded teaspoon of the mix on each cracker, garnish with the olive pieces. Heat in microwave for about 45 seconds.
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Post by Mamie on Nov 22, 2002 12:12:41 GMT -6
1 tsp. vanilla 1/4 cup sugar 2 Tbsp. all-purpose flour 2 eggs beaten 1 20-oz can crushed pineapple, 2 eggs beaten with juice 1/8 cup butter 1 cup white bread cubed Mix vanilla, sugar, flour, eggs and pineapple together. Saute bread in melted butter until golden brown. Add bread to mixture. Place in greased casserole dish and bake at 350 degrees for 35 minutes.
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Post by Mamie on Jan 27, 2003 0:26:58 GMT -6
Cream 1 cup cottage cheese, and 2 tablespoons skim milk. Stir in 1 tablespoon chopped green pepper, 1 tablespoon chopped green onion, 1 tablespoon chopped radish, and 1/2 teaspoon celery salt. Chill at least an hour before serving, maybe with celery, and carrot sticks. Note# there are 85 calories in each 1/3 cup.
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Post by Mamie on Jan 15, 2003 9:54:44 GMT -6
Cream 1 cup cottage cheese, and 2 tablespoons skim milk. Stir in 1 tablespoon chopped green pepper, 1 tablespoon chopped green onion, 1 tablespoon chopped radish, and 1/2 teaspoon celery salt. Chill at least an hour before serving, maybe with celery, and carrot sticks. Note# there are 85 calories in each 1/3 cup.
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Post by Mamie on Jan 15, 2003 10:30:01 GMT -6
3 egg whites 2/3 cup sugar 4 cups cereal(like Total or Wheaties)
Using a large mixer bowl, beat the egg whites, until foamy. Beat in sugar, 1 tablespoon at a time, and continue beating until very stiff and glossy. Fold in the cereal. Drop by teaspoons 2 inches apart, onto a lightly oiled baking sheet. Bake 14-16 mins. at 325. 4 dozen cookies at 20 calories each.
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Post by Mamie on Jan 15, 2003 11:50:16 GMT -6
1 medium cucumber 1 small onion 1/2 cup vinegar 1/2 cup water 2 Tablespoons sugar 1/4 teaspoon salt
Slice the cucumber and onion thinly into a glass bowl. Mix vinegar, water, sugar, and salt. Pour over the cucumbers and onions. Cover, and refrigerate at least 2 hours. Drain to serve. Makes 4-6 servings at 25 calories each.
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Post by Mamie on Jan 15, 2003 14:36:27 GMT -6
Drain, and combine one 16 ounce can each, of greenbeans and wax beans, 1 drained 2 ounce can of chopped pimentoes, 1 minced onion and 1 stalk of celery that is chopped up fine. Pour an 8 ounce bottle of your favorite low-calorie dressing over the vegetables, and toss--then cover, and refrigerate at least 8 hours. Make sure to serve it up with a slotted spoon. 8 servings at 75 calories each.
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Post by Mamie on Jan 15, 2003 14:44:06 GMT -6
1 tablespoon water 3 cups finely shredded cabbage 1 cup very thin sliced celery 2/3 cup chopped onion 1 medium green papper, cut into thin diagonal slices 1 teaspoon salt 1/8 teaspoon pepper 1 tablespoon soy sauce
In a medium Skillet, mix water and vegetables. Cover and steam 5 minutes, or until vegetables are crisp-tender, stirring several times. Season with salt, pepper, and soy sauce. 4 servings at 40 calories each.
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Post by Mamie on Jan 15, 2003 14:54:13 GMT -6
In a covered jar, shake one 14ounce can evaporated skim milk, and one 6 ounce can of frozen orange juice concentrate(thawed), until well mixed. Makes 2 cups dressing--20 calories per tablespoon.
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Post by Mamie on Jan 15, 2003 15:08:40 GMT -6
4 pound turkey roast 1 cup either white wine or apple juice 1/2 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon sage 1/8 teaspoon thyme 1/4 cup water 2 tablespoons flour
Roast turkey per package directions, EXCEPT--before roasting, mix wine, salt, and pepper, sage and thyme, and pour over roast. Continue basting while roasting. Remove roast from pan, and keep warm. Skim the fat from the broth. Measure the broth, and return one cup to the roasting pan. In a covered jar, shake the water and flour, and then stir it slowly into the broth in the pan. Heat to boiling, stirring constantly. Boil one minute. To serve with the turkey.
NOTE#--recipe gives as 8 servings at 395 calories each---but without gravy. The calorie count with gravy, is not listed.
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Post by Mamie on Oct 3, 2002 22:09:42 GMT -6
Mix together one package cream cheese, one package of imitation crab meat, and 2-3 green onions chopped up, tops and all. One package wrappers--- Place about a teaspoon of the mix on each wrapper, and seal-- envelope style is easier, and seal the edges with water or egg white. After all are sealed, have deep fryer hot with cooking oil, and drop the rangoons a few at a time so they won't stick together. Fry until lightly browned then drain on paper towels. Note#Each person will get the hang of how you like to seal the wrapped---some make 1/2 moon shapes, or fortune cookie shape---any shape will do as long as they don't come apart in the oil. Won't take long for you to see what works. Kids have fun with this!
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Post by Mamie on Oct 3, 2002 22:54:15 GMT -6
2 1/2 cups sifted all purpose flour 1 teaspoon baking soda 2 slightly beaten eggs 1 can sweetened condensed milk 2 2/3 cups(28 ounce jar)mincemeat 2 cups(16 ounce jar)mixed candied fruit 1 cup chopped walnuts
Butter one 9 inch tube pan. line with waxed paper and butter again. Sift flour with baking soda. Combine eggs, condensed milk, mincemeat, fruits and walnuts. Fold in the dry ingredients. Turn into tube pan, and bake at 300 for 2 hours, until springs back at touch, and top is golden brown. Cool 5 minutes, then turn out. Remove paper, cool, decorate with walnuts and fruit.
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Post by Mamie on Nov 10, 2002 20:12:43 GMT -6
Wash sweet potatoes, cover with water, and partially cook, until just tender enough to be pierced with a fork. Do not overcook. Then drain and set aside. Combine rest of ingredients in a saucepan; heat to boiling, and cook 2 minutes. Peel sweet potatoes, and cut in half lengthwise. Place in shallow 8 inch square baking pan. Pour the syrupover them. Bake in slow oven (300) for 55 minutes, or until well glazed. After the first 15 minutes, turn potatoes and baste with the syrup, every 10 minutes. 8 servings.
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Post by Mamie on Oct 9, 2002 18:26:41 GMT -6
1. Into a square baking dish, place 1 stick(1/4 pound) of margarine, and melt it in the microwave. 2. Into the melted margarine, put 2 standard size cans of sliced peaches, (with the liquid), and set aside for a minute. 3. Using a small mixing bowl: 1 cup self-rising flour, 1/2 cup sugar, and 1 cup of milk. Mix/whisk, until well blended. 4. Then slowly dribble the flour mix over the peaches, getting them all covered as well as possible. 5. Bake at 375 till lightly browned, about 20 to 30 minutes. NOTE# dough will sink as it is poured, but rises to the top while baking.
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Post by Mamie on Nov 22, 2002 12:15:33 GMT -6
1 tsp. vanilla 1/4 cup sugar 2 Tbsp. all-purpose flour 2 eggs beaten 1 20-oz can crushed pineapple, 2 eggs beaten with juice 1/8 cup butter 1 cup white bread cubed Mix vanilla, sugar, flour, eggs and pineapple together. Saute bread in melted butter until golden brown. Add bread to mixture. Place in greased casserole dish and bake at 350 degrees for 35 minutes.
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Post by Mamie on Oct 6, 2002 23:06:26 GMT -6
8 ounces cocoa powder 1 cup of either butter, margarine, or vegetable shortning
Mash ingredients to a paste. Store in tightly covered container in refrigerator, or freezer. 2 tablespoons of this mix equals a one ounce square of unsweetened chocolate melted.
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Post by Mamie on Oct 2, 2002 20:47:21 GMT -6
1/3 cup finely chopped pecans 1/3 cup firm packed brown sugar 2 tablespoons soft margarine 1 unbaked 9 inch pie crust 2 eggs 1 cup canned pumpkin 1/2 teaspoon salt 1/2 teaspoon Mace 1/2 teaspoon ginger 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 2/3 cup firm packed brown sugar 1 tablespoon all purpose flour 1 cup light cream
1. Mix pecans, 1/3 cup of brown sugar, and the softened margarine. Blend well, then press this mix into the bottom of the unbaked pie shell, pressing with the back of a spoon---set aside. 2. Beat eggs in a medium sized mixing bowl, until frothy. Add all the remaining ingredients, and beat until just well blended. 3. Pour batter into the pie shell, and bake at 400 for about 50 minutes, or until knife tested done. Cool, then garnish with whipped cream sprinkled with cinnamon.
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Post by Mamie on Oct 3, 2002 22:41:59 GMT -6
Pear Crumble Pie
6 medium pears peeled 1/2 cup sugar 1 teaspoon grated lemon peel 1/2 cup sifted flour 1/2 teaspoon ginger 1/4 teaspoon mace 3 tablespoon lemon juice 2 tablespoon flour one pie shell 1/2 cup brown sugar 1/2 teaspoon cinnamon 1/2 cup margarine 3 slices cheese(optional)
Slice 5 pears, then cut the 6th pear into 6 wedges. Sprinkle pears with the lemon juice. Combine sugar, 2 tablespoons flour, and lemon peel, in a bowl and mix well. Add the 5 sliced pears--mix well. Spoon pear slices into the pie shell. Then arrange the pear wedges over the slices. Combine the remainingflour, and sugar, with the spices. Cut in the margarine with 2 knives until crumbly. Sprinkle over the pears. Bake one hour, or till done, at 400. One 9 inch pie. Serve warm with a cheese slice on top if desired.
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Post by Mamie on Oct 6, 2002 22:55:01 GMT -6
2 cups shredded coconut 1 3 1/4ounce package vanilla pudding and pie filling 1/2 cup heavy cream, whipped 1/3 cup margarine 1 1/2 cups minature marshmallows 2 sliced up bananas
Combine the coconut and margarine in a skillet. Cook over low heat, stirring frequently, until coconut is toasted, and golden brown. Press into a 9 inch pie plate, to form a crust. Prepare the pie filling mix as directed as for a pie, except use 1 3/4 cup milk. Cover with wax paper and chill. Fold in the whipped cream, and marshmallows. Slice the bananas into the pie crust, then pour the pie filling over the bananas. Chill several hours.
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Post by Mamie on Oct 8, 2002 21:19:17 GMT -6
This recipe uses a 9 inch unbaked pastry shell that has been chilled. Beat 4 eggs slightly., stir in 1/2 cup sugar,1/4 teaspoon salt, and 1 teaspoon vanilla. Gradually stir in 1 1/2 cups scalded milk. From 1 --3 1/2 ounce can flaked coconut---reserve 1/2 cup back, and add the remainder to the custard. Pour into pie shell, bake in a hot oven at 400, for 25-30 minutes, or till knife comes clean! Cool. At serving time, mix the reserved 1/2 cup coconut, 1/4 cup brown sugar, and 2 tablespoons butter; sprinkle on top of pie, broil 3-4 inches from heat from 2-4- minutes, or until lightly browned.
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Post by Mamie on Oct 8, 2002 21:40:59 GMT -6
This recipe creates a sponge cake that comes to the surface while baking, with a great lemon sauce under it.
1 cup sugar 1/4 cup sifted all-purpose flour 2 tablespoons cooking oil 2 teaspoons grated lemon zest 1/3 cup lemon juice 1 1/2 cups milk, scalded 3 beaten egg yolks 3 stiff beaten egg whites
Combine the sugar, flour, oil, and a dash of salt. Add lemon zest, and juice. Stir the milk into the egg yolks; add to lemon mix. Fold in the egg whites. Pour into 8--5ounce custard cups. Set the custard cups into a shallow pan. Pour hot water around them, 1 inch deep. Bake at 325 40 minutes, or until the cake part is done.
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Post by Mamie on Oct 8, 2002 22:10:05 GMT -6
1 package instant vanilla pudding 3 cups milk 2, 11ounce cans (2 1/2 cups)mandarin orange sections, drained
Combine instant pudding and milk according to package directions. Pour into serving bowl, and let stand till set---about 10 minutes, or till slightly thicker than custard sauce. Serve over Mandarin ornages, using a few for trim decorations. Serves 5-6.
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Post by Mamie on Nov 22, 2002 12:22:36 GMT -6
1 tsp. vanilla 1/4 cup sugar 2 Tbsp. all-purpose flour 2 eggs beaten 1 20-oz can crushed pineapple, 2 eggs beaten with juice 1/8 cup butter 1 cup white bread cubed Mix vanilla, sugar, flour, eggs and pineapple together. Saute bread in melted butter until golden brown. Add bread to mixture. Place in greased casserole dish and bake at 350 degrees for 35 minutes.
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Post by Mamie on Oct 3, 2002 21:56:17 GMT -6
2 boiled eggs 1 cup crushed potato chips 1 can tuna 1 can cream soup 1/2 can peas pepper and celery salt to taste.
Combine the tuna, cream soup, peas, pepper and celery salt. Arrange the mix, sliced boiled eggs, and potatoe chips in alternate layers in a baking casserole dish, ending with potato chips on top. Heat thoroughly.
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Post by Mamie on Nov 22, 2002 12:14:12 GMT -6
1 tsp. vanilla 1/4 cup sugar 2 Tbsp. all-purpose flour 2 eggs beaten 1 20-oz can crushed pineapple, 2 eggs beaten with juice 1/8 cup butter 1 cup white bread cubed Mix vanilla, sugar, flour, eggs and pineapple together. Saute bread in melted butter until golden brown. Add bread to mixture. Place in greased casserole dish and bake at 350 degrees for 35 minutes.
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Post by Mamie on Nov 24, 2002 20:08:11 GMT -6
Serves 20-25! 2 pounds pork shank 2 pounds veal shank 2 pounds beef shank 2 pounds breast of lamb 1 4#pound hen 8 quarts water 1 1/2 pounds Irish potatoes, peeled and diced 1 1/2 pounds onions, peeled and diced 3 large carrots, scraped and diced 2 green peppers, seeds removed and diced 2 cups chopped cabbage 1 quart cooked tomatoes 2 cups fresh or canned corn kernels 2 pods red pepper 1 cup diced celery 2 cups diced okra 2 cups fresh or canned lima beans 1 bunch chopped parsley salt and cayenne to taste about 4 teaspoons Worcestershire sauce
Cover the meat with cold water; bring slowly to a boil. Simmer until meat is tender enough to fall off the bones.
Remove meat from the stock, cool and dice the meat, removing all the bones.
Return meat to the stock; add all the prepared vegetables, except the parsley. Let simmer till thick. Burgoo should be thick, but still soupy.
Season Burgoo gradually while cooking, but not too much until stew is almost done. As the stew simmers, the seasoning becomes more pronounced.
Stir frequently with a long handled wooden spoon, during the first part of cooking, and almost constantly after it thickens. Add the chopped parsley near the end of the cooking time.
Hint# The total cooking time is about 8 to 10 hours; however, the time may be cut in half, by cooking the meats one day, and completing the cooking the following day.
Quite often, in Kentucky at fair time, you will find large tubs or vats of burgoo cooking, and being stirred with boat oars. Large bowls of the stew are for sell, and the people go back for seconds!
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Post by Mamie on Dec 11, 2002 14:38:18 GMT -6
1 cup cold mashed potatoes 1/2 all purpose flour 1 egg salt and pepper to taste about 2 quarts of a stew or soup
In a medium bowl, mix together, the first four ingredients, to form a stiff dough. Roll the dough out and cut it into 2 inch square dumplings. Bring the soup or stew to a boil. Drop the dumplings into the boiling stew or soup. Cover and simmer 10 minutes. Serves 4-6.
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Post by Mamie on Oct 7, 2002 20:27:17 GMT -6
1/2 cup chopped walnuts 3-5 ounce Bleu cheese 1 8ounce package cream cheese 1/4 teaspoon garlic salt 1 tablespoon minced green pepper 1 tablespoon minced pimento
Heat oven to 350. Spread walnuts in a shallow pan and toast for 8-10 minutes, stir occasionally. Blend the cheeses, stir in garlic salt, pimento, and green pepper. Chill until firm, then shape into a ball--and roll the ball around in the toasted walnuts. Chill until serving time. Serve with assorted crackers.
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