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Post by carnation037 on Jan 19, 2003 14:49:54 GMT -6
Crescent Potato Puffs
2 eggs 1/2 finely shredded carrot 1 teaspoon chicken-flavor instant bouillon 1 teaspoon freeze-dried chopped chives 1/2 teaspoon salt if desired 1 cup water 1/2 cup milk 2 cups mashed potato flakes 1 8-ounce can refrigerated crescent dinner rolls 4 ounces (1 cup) shredded cheddar cheese
Heat oven to 375 degrees. Spray 13-by-9 inch pan with nonstick cooking spray. Beat eggs in large microwave-safe bowl. Reserve about 2 tablespoons beaten egg; set aside. Add carrot, bouillon, chives, salt, water and milk to eggs in bowl; mix well. Microwave on high for 2 1/2 minutes or just until hot. Add potato flakes; mix well. Unroll dough into 2 long rectangles. Overlap long sides to form large rectangle. Firmly press perforations and edges to seal. Press or roll to form 14-by10-inch rectangle. Spread potato mixture over dough. Sprinkle with cheese. Starting from long side, roll up dough; seal long edge. Cut crosswise into 8 slices. Place cut side down in sprayed pan, press each to flatten slightly. Brush each with reserved beaten egg. Bake for 25 to 30 minutes or until golden brown. Cool in pan 3 minutes. serve warm. Recipe can be prepared ahead and refrigerated up to 2 hours before baking. Approximate Nutritional information per serving: 12 grams total fat, 5 grams saturated fat, 70 milligrams cholesterol, 620 milligrams sodium, 27 grams total carbohydrate, 2 grams dietary fiber, 4 grams sugars, 9 grams protein
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Post by carnation037 on Jan 19, 2003 13:53:26 GMT -6
coacheswife Is it served heated or cold? This was the only one I found with the ingredients you listed. It is served warm. I posted a Pepperoni Cheese Dip in the dip section of the board.
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Post by carnation037 on Jan 22, 2003 23:36:20 GMT -6
Cheesy Cheese Ball Appetizer
2 8oz. pkgs. cream cheese, softened 1 00oz. jar Kraft Roka Blue 1 00oz. jar Kraft Old English 3 tbsp. grated onion or 2 tbsp. onion juice 2 tsp. Worcestershire sauce salt and pepper to taste chopped chives or nuts
Combine cream cheese, blue cheese, old English cheese, onion, Worcestershire, salt and pepper together. Chill until very firm. Shape into a ball and roll in chives. Refrigerate until ready to use.
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Post by carnation037 on Jan 22, 2003 23:44:20 GMT -6
Maple Sausage Biscuit Wraps
6 ounces maple flavored sausage 1/2 cup shredded cheddar cheese 1/2 cup chopped apple 1 (12 ounce) can refrigerated biscuits Recipe
Preheat oven to 400ºF. In skillet, brown sausage; drain well. Remove from heat, and stir in cheddar cheese and apple. Separate dough into 10 biscuits, and flatten each biscuit into a 5-inch circle. Spoon the sausage mixture onto the center of each biscuit. Fold dough in half over filling, and press edges with fork to seal shut. Bake on ungreased cookie sheet for 10 to 13 minutes or until golden brown. Makes 10 wraps.
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Post by carnation037 on Jan 23, 2003 12:20:01 GMT -6
Cheese Balls
1 cup American cheese, grated 2 teaspoons flour 1/4 teaspoon salt 2 whites of egg 1/2 cup bread crumbs
Mix grated cheese with flour and salt. Beat stiff the whites of egg. Mix with the other ingredients, and roll in the bread crumbs, using 1 tablespoon for each ball. Fry in deep fat.
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Post by carnation037 on Jan 23, 2003 12:20:37 GMT -6
Cheese Sticks
Cut stale bread in long, narrow strips, spread with butter or butter substitute and then with a thick coating of grated cheese. Place in the oven until brown. Crackers may be treated in a similar manner. These should be passed when the soup is served.
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Post by carnation037 on Jan 23, 2003 12:21:41 GMT -6
Cheese Toast, With Bacon
This dish may be made of any variety of bread, but it is particularly good when made of Boston brown bread. While the bread is being toasted, melt three level tablespoonfuls of butter; cook in it one level tablespoonful and a half of flour and one-fourth a teaspoonful, each, of salt and paprika; when frothy stir in three-fourths a cup of rich milk; stir until boiling, then set over hot water and stir in half or three-fourths a cup of grated cheese; continue stirring until the cheese is melted, then pour over the toast. A slice of crisp bacon is a good addition to each slice of toast. For bacon rolls, roll the bacon, pass a wooden toothpick through it, then fry in deep fat.
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Post by carnation037 on Jan 24, 2003 11:44:58 GMT -6
Beef Roll Ups
thinly sliced beef, (luncheon meat thin) 2 small packages cream cheese, softened 2 tablespoons of horseradish 1 small onion, minced dash of Worcestershire sauce pinch of salt
Mix the cream cheese, horseradish, onion, Worcestershire and salt until well blended. Mixture should be thick, but creamy and spreadable. If not, add a little bit of mayonaisse for consistency. Spread onto a slice of the beef, then roll it up into a little log. Repeat until all the beef is used up. Refrigerate. Slice and place on serving platter.
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Post by carnation037 on Jan 24, 2003 11:48:28 GMT -6
Oyster Roll
2 (8 oz.) pkg. cream cheese 2 teaspoon Worcestershire sauce 1/8 teaspoon garlic powder 2 cans smoked oysters, drained & finely chopped 1/2 small onion, grated 3 teaspoons mayonnaise 1/8 teaspoon salt 1/4 cup fresh parsley, chopped
Cream together cream cheese, Worcestershire sauce, garlic powder, onion, mayonnaise and salt. Spread mixture on waxed paper until it is about 12 x 8 inches and less than 1/2 inch thick. Chill well in refrigerator, about an hour. Spread oysters on top of cheese mixture, and roll up into a log. Roll log in chopped parsley and chill refrigerator for 24 hours before serving. Serve with crackers. Serves 10-25 depending on what else you serve.
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Post by carnation037 on Jan 27, 2003 11:09:49 GMT -6
Crab Tassies
For the pastry: 1/2 cup (125 ml) butter at room temperature 3 oz (80 g) cream cheese at room temperature 1 cup (250 ml) all-purpose flour 1/4 tsp (1 ml) salt
For the filling: 1 lb (225 g) crab meat, picked over 1 scallion (spring onion), green and white part, finely chopped 1/2 cup (125 ml) mayonnaise 1 Tbs (15 ml) lemon juice 1/2 cup (125 ml) grated Swiss cheese 1/4 cup (60 ml) finely chopped celery 1/2 tsp (2 ml) Worcestershire sauce Salt and freshly ground pepper to taste Hot sauce to taste (optional)
Cream the butter and cream cheese together until smooth. Stir in the flour and salt. Roll into 24 balls and chill for 1 hour. Press into small muffin tins, about 1 1/2 to 2 inches (4 - 5 cm) in diameter. Combine the ingredients for the filling, stirring gently to mix well. Spoon into the unbaked pastry shells and bake in a preheated 350F (180C) oven until the crust is golden brown, about 30 minutes. Serve warm or at room temperature. Serves 6 to 8.
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Post by carnation037 on May 31, 2006 8:50:24 GMT -6
This is from my mother's recipe box...she's had it for years and one I had copied to put in my own recipe box. Mom use to make a big batch of these and freeze some between layers of waxed paper. Every now and then would get some out and defrost. Some times I would not wait and get my own from the freezer!!....yummy.
Chocolate Mound Candy
2/3 cup evaporated milk 1 2/3 cups granulated white sugar 1/2 teaspoon salt 1 1/2 cups milk chocolate chips 1 1/2 cups miniature marshmallows 1 teaspoon vanilla flavoring
Bring milk, sugar and salt to a boil. Boil 5 minutes. Remove from heat and add remaining ingredients. Stir until marshmallows are melted. Drop by teaspoonfuls onto wax paper. Let cool. Then refrigerate.
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Post by carnation037 on Jan 9, 2005 23:02:02 GMT -6
I think this was answered on the turbo section of the board already. We, as consumers, have all been told that we should not use these cookers on the ceramic top stoves. However, I know of others that have used them on their ceramic top stoves and have not had a problem at all. You just have to watch the pot on there, as on any other stove. carnation037/Linda, moderator of the turbo section
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Post by carnation037 on Apr 6, 2007 8:06:17 GMT -6
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Post by carnation037 on Feb 11, 2003 19:49:08 GMT -6
Zesty Zucchini Casserole
Serves 8
2 pounds zucchini, sliced 1/3 cup chopped onion 1/4 cup + 2 tablespoons margarine, separated 2 tablespoons flour 1/2 cup milk 1/2 teaspoon salt 1/2 pound Velveeta cheese spread, cubed 2 medium tomatoes, chopped 1 1/2 cups fresh breadcrumbs
Heat oven to 350F. Cook zucchini & onion in 1/4 cup margarine over medium heat for 5 minutes. Melt the 2 tbsp. margarine and make white sauce with flour, milk & salt. Add Velveeta; stir until melted. Layer half of zucchini mixture, tomatoes, & Velveeta sauce in 12X8" baking dish. Repeat layers. Top with crumbs tossed with melted margarine. Bake at 350F for 35 minutes.
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Post by carnation037 on Feb 7, 2003 13:31:41 GMT -6
Spicy Baked Rice and Cheese
1 1/3 cups long grain rice 2 2/3 cups fat- free chicken broth 1 (14 1/2 oz.) can Mexican style stewed tomatoes with juice 3/4 cup reduced- fat sour cream 1 cup shredded reduced- fat cheddar cheese (4 oz.) 3 tablespoons chopped pickled jalapeno peppers 2 tablespoons chopped fresh cilantro for garnish
Heat oven to 375 degrees. Cook rice, using the broth as liquid, according to rice package directions. Meanwhile, coat an 8x12 inch baking dish with cooking spray. In a small bowl, combine tomatoes with sour cream. Layer half the cooked rice, half the tomato sour cream mixture and half the cheese. Repeat layers. Bake 30 to 35 minutes or until cheese is lightly browned and casserole is bubbly. Garnish with cilantro and peppers. Makes 8 servings.
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Post by carnation037 on Feb 7, 2003 12:31:11 GMT -6
Belgian Mashed Vegetables And Potatoes
2 cups Cabbage, chopped 2 medium Carrots, peeled and sliced 4 medium Potatoes, peeled and large diced 3 Tablespoons Butter 1/2 cup (or more) Milk 1/4 cup Bacon, cooked, diced (optional) Salt and pepper to taste
Add the cabbage and carrots to a large pot. Cover with water, bring to a boil, reduce the heat and simmer until soft (about 20-30 minutes). Add the potatoes (make sure they are covered with water) and cook until soft. Drain and add the vegetables to a mixer bowl. Add the butter and half of the milk. Start the mixer on low. Add more milk and increase the speed of the mixer until the vegetables are fluffy. Add the bacon if used and mix for 20 seconds longer. Check the seasonings. Serve warm. Serves 4-6
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Post by carnation037 on Feb 7, 2003 12:30:15 GMT -6
Spicy Southwestern Mashed Potatoes
4 large Potatoes, peeled and large diced 2 Tablespoons Butter 3/4 cup Milk 1 1/4 cups Pepper jack cheese, grated 2 Tablespoons Green onions, chopped 2 teaspoons Cilantro, chopped Salt and pepper to taste
Boil the potatoes until soft. Add to the bowl of a mixer. Add the remaining ingredients. Start the mixer slowly. Increase the speed until the mixture is smooth. Serves 4
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Post by carnation037 on Feb 6, 2003 0:51:07 GMT -6
Spinach and Cheese Squares
1/4 cup butter or margarine 1 cup flour 3 eggs 1 cup milk 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon dry mustard 20 ounces frozen chopped spinach -- thawed, squeezed dry 8 ounces mozzarella cheese -- shredded 8 ounces cheddar cheese -- shredded
Melt margarine in a 9 x 13 baking dish in the oven. In large mixing bowl, combine flour, eggs, milk, salt, baking powder and mustard. Mix well. Add spinach and cheeses, pour into pan. Bake at 350 F. for 30 minutes. When set, cut into squares and serve warm. Can be reheated.
NOTES : You may want to melt the margarine in a small bowl in microwave or in a small saucepan on the stovetop.
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Post by carnation037 on Nov 8, 2002 0:07:37 GMT -6
Was this hot or cold? I have a recipe for sweet and sour green beans that is served hot, but I would imagine it could be cooked and then refrigerated if you wanted it that way. Not bad at all either. I liked it. We ate it all. lol
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Post by carnation037 on Nov 23, 2002 0:31:32 GMT -6
This accidentally got posted in with the chicken/turkey section. Just reposting it. --------------------------------------------------------------------
from marlaoh « Thread started on: Nov 14th, 2002, 08:10am » <br>.....
Bacon and Cheddar Stuffed Mushrooms
3 slices bacon 8 crimini mushrooms 1 tablespoon butter 1 tablespoon chopped onion 3/4 cup shredded Cheddar cheese
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside. Preheat oven to 400 degrees F (200 degrees C). Remove mushroom stems. Set aside caps. Chop the stems. In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat. In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps. Bake in the preheated oven 15 minutes, or until the cheese has melted. Remove the mushrooms from the oven, and sprinkle with the remaining cheese. Makes 8 servings.
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Post by carnation037 on Nov 24, 2002 23:39:20 GMT -6
Creamed Cauliflower
1 nice head of cauliflower, washed, florets cut off in medium pieces 2 tbsp. butter 2 - 3 tbsp. flour 2 - 6 tbsp. milk nutmeg to taste, if desired Place the florets in a pan with about 1/2" water. Cover and steam until the florets are almost to the tenderness you desire. Add the butter now so it melts. After the butter has melted, sprinkle with the flour and stir so the flour is well blended with the butter. Add the milk a little at a time, until you have the thickness you desire. Sprinkle with a little nutmeg and let it simmer a little longer so the sauce thickens a bit.
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Post by carnation037 on Nov 27, 2002 20:43:24 GMT -6
hot sidedish - Tomato Bread Pudding
3 c. toasted white bread cubes 1 c. melted butter 2 28oz. cans crushed tomatoes with juice 1 6oz. can tomato paste 1 c. packed brown sugar 1/4 tsp. dried parsley flakes 2 tsp. dry mustard pinch baking soda 1/2 tsp. onion powder 3/4 tsp. celery salt 1/4 tsp. ground black pepper Preheat oven to 375. Lightly grease a 3 quart baking dish. Place the bread cubes in the baking dish. Drizzle the cubes with the melted butter. Use a medium bowl to combine the rest of the ingredients together. Pour the tomato mixture over the bread cubes. Let set for about 30 minutes to an hour or refrigerate for up to 4 hours, if desired, to let the juices soak into the bread cubes. Bake for 35 - 40 minutes, or until the top is a bit browned and the dish is hot and bubbly. Serves about 10.
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Post by carnation037 on Nov 27, 2002 20:45:46 GMT -6
Asparagus Casserole
1 15/16oz. can asparagus, drained 4 sliced hard boiled eggs 1 tsp. salt dash pepper 1 c. cracker crumbs 3/4 c. freshly grated Parmesan cheese 1 10 3/4oz. can cream of celery soup 1/2 c. milk or half + half
Preheat oven to 325. Butter a baking dish. Mix the salt, pepper and cracker crumbs together. Set aside. Mix the soup and milk together and set aside. Place half the asparagus in the baking dish. Then place half the eggs over that. Sprinkle with half of the crumbs mixture. Sprinkle half of the grated cheese over top. Pour half of the soup mixture over the cheese. Repeat. Bake for 1 hour.
*Note: This ould be made with a thick white sauce in place of the soup.
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Post by carnation037 on Jan 11, 2003 10:46:02 GMT -6
Spinach Enchiladas with Sauce
1 quart milk 1/2 c. butter or margarine 1/2 c. flour 1 large California chili, or 1 small can, chopped 2 jalepenos fresh or from a jar, chopped 1 tsp. salt 1/2 tsp. white pepper 1 tsp. garlic powder 1 medium chopped onion 2 tablespoons Olive oil 3 10oz. boxes frozen spinach, cooked and drained well 1 lb. grated Swiss cheese 10 flour tortillas
Heat milk in saucepan until hot and set aside. Melt butter in a large frying pan. Add flour and blend into roux. Blend in the hot milk. Cook and stir until creamy - at least 5 minutes. Thin with water if sauce becomes too thick. Add chilies, jalapenos, salt, pepper and garlic powder. Stir until blended then set aside. In separate pan saute onions in olive oil until translucent. Add spinach and cook 5 to 10 minutes. Stir 1 cup of sauce into spinach mixture. Reserve 1/2 pound Swiss cheese for topping and divide remaining cheese into 10 parts, placing a little on each tortilla. Top with about 1/2 cup of the spinach mixture and more cheese on top of spinach. Preheat oven to 375. Roll tortilla, tuck ends underneath and place on a baking pan. Continue with the rest of the tortillas. Cover each tortilla with a ladle of sauce. Sprinkle reserved cheese on top. Bake for 15 to 20 minutes or until golden brown. Serve with extra sauce. Makes 10 servings.
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Post by carnation037 on Jan 13, 2003 2:26:50 GMT -6
This recipe is so simple that it will become every butter lover's favorite method for cooking fresh vegetables. Use this same recipe for broccoli, green beans, Brussels sprouts, asparagus, or just about anything that is green and good for you.
Sauteed Cauliflower
4 Tbs (60 ml) butter (or 2 Tbs (30 ml) butter and 2 Tbs (30 ml) vegetable oil) 1 clove garlic, cut in half 1 large cauliflower, broken into florets and boiled or steamed until tender Salt and freshly ground pepper to taste Hot red pepper flakes to taste (optional) Chopped fresh parsley, chives, or other fresh herbs for garnish
Heat the butter in a large skillet over moderate heat and saute the garlic until it begins to turn brown. Remove and discard the garlic. Saute the cauliflower in the olive oil until it is lightly coated with butter. Season with salt, pepper, and optional red pepper flakes and cook covered for 2 to 3 minutes. Garnish with chopped fresh herbs. Serves 4 to 6.
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Post by carnation037 on Jan 13, 2003 12:44:16 GMT -6
Holiday Vegetables
1 stick butter 1 pound fresh mushrooms, quartered 1 small green pepper, cut in half and sliced 4 cloves pressed garlic 1/2 medium yellow onion, chopped 3 stalks celery, sliced 2 cups frozen green beans 2 medium seeded, chopped tomatoes 2 small zucchini, sliced 1/2 pound fresh asparagus, one-inch pieces 1 teaspoon dried basil leaves 2 tablespoons parsley sprinkle of red pepper flakes salt and freshly ground pepper 2 tablespoons butter or margarine 3 slices fresh potato (or white) bread, crusts removed and cubed 3 or 4 ounces grated sharp Cheddar cheese
Directions: Preheat oven to 325 degrees F. Melt butter in a large skillet or Dutch oven. Add mushrooms, green pepper, garlic and onion. Cook over medium-high heat, stirring frequently, until mushrooms release their fluid and start to shrink and peppers become bright green. Remove vegetables with slotted spoon to large bowl.
Return pan to heat and add celery, green beans, and tomatoes. Cook, stirring frequently for three minutes. Add asparagus and cook for two more minutes, stirring frequently. The idea is to keep the vegetables tender-crisp, as they will also bake in the oven.
Return all vegetables to the pan and mix in the basil, parsley and red pepper flakes. Add salt and freshly ground pepper to taste. Remove from heat.
Grease a 3-1/2 quart shallow casserole dish with the two tablespoons of butter. Using a slotted spoon, add the vegetables. Spread the bread cubes around the edge of the pan on top of the vegetables and bake, uncovered, in the center of the oven for about 40 minutes. Sprinkle the cheese over the bread and bake until bubbly and browned.
Number Of Servings: 10 (easily double-able)
Don't worry about the red pepper flakes, I think they stayed in the pan when I removed the veggies to the casserole, but it still gave it a fabulous flavor. It really doesn't matter what order you cook the veggies, and you can substitute or add whatever veggies you'd like. Much better than the ever-ubiquitous green bean casserole! Enjoy!
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Post by carnation037 on Jan 14, 2003 16:45:26 GMT -6
Creamed Corn Casserole
2 cans creamed corn 1 can whole kernel corn 1 box Jiffy corn bread mix 8 oz sour cream 1 tsp sugar 1 tsp of salt 1 egg, beaten 1 stick of butter
Mix all ingredients together in a large bowl. Butter a casserole dish, pour mixture in, and bake at 350 for 30-40 minutes until top is a golden brown. Makes 4-6 servings.
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Post by carnation037 on Jan 15, 2003 8:42:39 GMT -6
Oven Roast Greek Potatoes
4–5 medium potatoes; cubed 1 Tbsp. olive oil 1 Tbsp. butter; melted 1–2 Tbsp. all purpose Greek seasoning
Preheat oven to 350F. Toss potatoes with remaining ingredients. Bake in 9x13" casserole dish for 30-40 minutes, turning occasionally, until golden. Serves 4.
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Post by carnation037 on Jan 15, 2003 8:44:35 GMT -6
Honey-Glazed Vegetable Medley
1 cup peeled and thinly sliced carrots 2 tablespoons water 3/4 cup thinly sliced zucchini 1/4 cup diced red bell pepper 1/4 cup honey 1 tablespoon butter or margarine 1 tablespoon lemon juice 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon dried dill weed
Combine carrots and water in 1-quart microwave-safe dish. Cover and microwave at HIGH (100%) 3 to 4 minutes or until carrots are crisp-tender, stirring halfway through cooking time. Drain liquid; add remaining ingredients and mix thoroughly. Microwave at HIGH 2 to 2 1/2 minutes or until zucchini is crisp-tender, stirring halfway through cooking time. Let stand 2 minutes and stir before serving. Yield: 2 servings.
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Post by carnation037 on Jan 15, 2003 16:04:23 GMT -6
Cornmeal Fried Green Tomatoes
4 ea Lg green tomatoes 2 c Plain white corn meal 1 1/2 tb Salt 1 ts Black pepper 1/2 c Cooking oil Wash tomatoes then pat them dry. Slice tomatoes into 1/4" thick slices. Mix the salt & pepper together then sprinkle this mixture over the tomatoe slices. Dip each slice in cornmeal & lay aside on waxed paper. Heat oil. Fry tomato slices until golden brown, remove from pan & drain. Serve hot. Makes 4 servings.
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