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Post by Julie on Sept 7, 2002 8:35:52 GMT -6
3 slices bacon 1 egg, well beaten 1 1/2 tbsp. flour 1 c. milk 1/4 c. sugar 1/2 tsp. salt 1 qt. salad greens
Chop bacon and fry until crisp; add to greens. Add all other ingredients to egg and pour into hot bacon fat. Cook until thickened. Pour at once over salad greens, such as lettuce, endive, dandelion, or spinach. Add a little onion, if desired.
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Post by Julie on Sept 7, 2002 8:36:37 GMT -6
1/2 c. cream 1 tbsp. brown sugar 2 tbsp. white sugar 1 tbsp. vinegar
Put cream in bowl. Add sugars and vinegar. Mix well. Use over lettuce, endive, escarole or spinach.
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Post by Julie on Sept 7, 2002 8:37:14 GMT -6
6 slices bacon 1/2 c. finely chopped onions 2 c. cream style corn 2 c. diced potatoes 2 tbsp. flour 2 tsp. salt 1/2 tsp. pepper 1 1/2 c. water 2 tbsp. butter 3 c. milk
Dice bacon and fry until crisp. Remove bacon from pan and pour off all but 2 tablespoons bacon fat. Fry onions until transparent but not brown. Cook potatoes in water with salt, onion, bacon until potatoes are tender. Add peppers and corn, melt butter, add flour and blend. Add milk, stirring constantly and cook until smooth and thickened. Add to corn mixture and serve piping hot.
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Post by Julie on Sept 7, 2002 8:37:42 GMT -6
8 c. shredded cabbage 4 slices of bacon 1 onion 2 tbsp. brown sugar 2 tbsp. flour 1/2 c. of water Small amount of vinegar Salt and pepper
Cook cabbage; drain. Cook bacon until crisp. Remove. Cook onion in grease until soft. Add brown sugar and flour; water and vinegar. Cook until thick. Add sauce and bacon to cabbage.
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Post by Julie on Sept 7, 2002 8:38:20 GMT -6
3 strips bacon 1 sm. onion, sliced 1/4 tsp. dry mustard 2 tsp. cornstarch 1/4 tsp. salt 1 (16 oz.) can green beans, reserve 1/2 c. bean liquid 1 tbsp. brown sugar 1 tbsp. vinegar 1 hard cooked egg, sliced (opt.)
Fry bacon in skillet until crisp. Remove bacon, crumble; set aside. Drain off all but 1 tablespoon fat. Add onion and brown lightly. Stir in mustard, cornstarch and salt. Add liquid from beans. Stir until mixture boils. Blend in brown sugar and vinegar. Add beans and bacon, stir and heat thoroughly. Turn into serving dish. May garnish with sliced egg and crumbled bacon.
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Post by Julie on Sept 7, 2002 8:38:52 GMT -6
2 tbsp. cooking oil 4 c. shredded red cabbage 2 c. unpared cubed apples 1/4 c. brown sugar 1/4 c. vinegar 1/4 c. water 1/2 tsp. caraway seed Salt and pepper
In skillet, heat oil. Add remaining ingredients. Cover and cook over low heat, stirring occasionally. Cook 25-30 minutes. Garnish with apple wedges, if desired.
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Post by Julie on Sept 7, 2002 8:39:26 GMT -6
5 c. peeled and sliced carrots 1 raw pepper, diced 1 onion, diced 1 c. sugar 1/2 c. vinegar 1 can tomato soup 3 tsp. Worcestershire sauce 1 tsp. salt 1 tsp. pepper 2 tsp. prepared mustard
Cook carrots until almost tender. Mix together and refrigerate for at least 12 hours. Serves 10-16.
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Post by Julie on Sept 7, 2002 8:40:00 GMT -6
1/2 head cabbage or 1 sm. head 1 red pepper 1 yellow pepper 1 green pepper 1 onion 1 stalk celery 3 tbsp. salt 1/2 tsp. mustard seed 1/2 tsp. celery seed 1 tbsp. sugar Vinegar
Chop vegetables medium coarse, not fine. Sprinkle with salt and drain in colander overnight. Stir in mustard and celery seed, sugar, and enough vinegar to cover. Let stand at least 3 hours before serving, or seal in jars. Makes 3 pints.
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Post by Julie on Sept 7, 2002 8:40:57 GMT -6
3 cups Great Northern Beans, precooked 3 c. brown sugar 1/4 c. white sugar 2 tsp. pepper 1/4 pkg. bacon, cut into sm. pieces
Mix together. Bake at 350 degrees for 1 hour. A sweet, hot taste.
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Post by Julie on Aug 24, 2002 9:06:01 GMT -6
Black-Eyed Pea's Baked Squash
5 pounds medium-size yellow squash 2 eggs -- beaten 1 cup bread crumbs plus additional for topping 1 stick butter or margarine 1/4 cup sugar salt, to taste 2 tablespoons onion -- chopped 1 dash pepper
Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender. Drain in colander and mash.
Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper. Turn into 3-quart casserole that has been lightly greased or sprayed with nonstick spray. Cover with light layer of bread crumbs.
Bake at 350 degrees for 20 to 25 minutes or until lightly browned.
Serves 10
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Post by Julie on Aug 24, 2002 9:04:09 GMT -6
Black-Eyed Pea's Broccoli-Cheese Soup
1 1/2 pounds broccoli -- fresh 2 cups water 3/4 teaspoon salt 1/2 cup cornstarch
Mix With 1 Cup Cold Water 1 pint half and half 1 pound Velveeta 1/2 teaspoon pepper
Steam broccoli until tender. Place half-and-half and water in top of double boiler. Add cheese, salt and pepper. Heat until cheese is melted. Add broccoli. Mix cornstarch and water in small bowl. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.
Serves 8
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Post by Julie on Aug 24, 2002 9:01:23 GMT -6
All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.
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Post by Julie on Aug 24, 2002 9:10:10 GMT -6
Cinnabon Rolls
ROLLS: 1/2 cup warm water 2 packages dry yeast 2 Tbl. sugar 3 1/2 oz. pkg. vanilla pudding mix 1/2 cup margarine −− melted 2 eggs 1 teas. salt 6 cups flour
CREAM CHEESE FROSTING: 8 oz cream cheese 1/2 cup margarine 1 teas. vanilla 3 cups confectioner's sugar 1 Tbl. milk
To make frosting, mix all ingredients until smooth. In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled.Punch down dough and let rise again.
Then roll out on floured board to 34 x 21" size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly. With knife, put a notch every 2". Cut with thread or knife. Place on lightly greased cookie sheet 2" apart. Take hand and lightly press down on each roll. Cover and let rise until double again. Bake at 350 15−20 minutes. Remove when they start to turn golden.
DON'T OVER BAKE. Frost warm rolls with Cream Cheese Frosting Cinnabon Rolls 125
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Post by Julie on Aug 24, 2002 9:06:45 GMT -6
All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.
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Post by Julie on Aug 24, 2002 9:12:44 GMT -6
All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.
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Post by Julie on Aug 24, 2002 9:19:06 GMT -6
All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.
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Post by Julie on Aug 24, 2002 9:35:45 GMT -6
2 tablespoons butter 1/2 cup canned sliced mushrooms, reserve liquid 1 tablespoon flour 1/2 cup mushroom liquid 1/4 cup red wine 1/4 teaspoon Worcestershire sauce 1/8 teaspoon salt dash black pepper 4 small filet mignon 1 large ripe tomato
In a small saucepan, melt butter and saute mushrooms. Add flour and cook slowly a few minutes until slightly browned. Stir in wine, mushroom juice, and seasonings. Cook until thickened. While sauce is cooking, season and grill filets to taste (rare or medium rare) Cut the tomato into four nice slices and grill. Arrange tomato slice on each filet and pour mushroom sauce over all.
Source: Brennan's of New Orleans
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Post by Julie on Aug 24, 2002 9:31:13 GMT -6
Brennan's Corn and Crab Soup
1/4 cup butter 1 1/2 cups onion -- chop fine 2 tablespoons all-purpose flour 8 cups fresh corn kernels 6 cups heavy cream 1 pound lump crabmeat -- pick over 2 tablespoons fresh parsley -- chop salt and white pepper
Melt the butter in a large saucepan or Dutch oven and saute the onion until clear and tender. Blend in the flour, then the corn kernels. Cook the mixture for 5 minutes, stirring frequently. Pour in the cream and season with salt and pepper to taste. Cook over medium heat until the corn is tender, about 20 minutes, stirring occasionally. Add the crab and parsley, cook an additional 5 minutes, then serve.
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Post by Julie on Aug 24, 2002 9:28:54 GMT -6
Brennan's Banana Beignets
3/4 c Flour 2 tb Sugar; plus 2 ts 1 ts Baking powder 1/2 c Milk; plus 2 T 1/4 c Beer 1 Egg Oil; for deep frying 4 Bananas; each quartered crosswise Powdered sugar Mint leaves
Caramel Sauce 1 c Whipping cream 1/2 c Sugar 1 1/2 tb Bourbon
Beignets: Mix flour, sugar and baking powder in bowl. Add milk, beer and egg and stir until smooth. Heat oil in deep fryer or heavy deep skillet to 375F. Working in batches, dip bananas into batter and then carefully add to oil. Cook until golden brown, about 3 minutes. Drain on paper towels. Pour caramel sauce onto plates. Set bananas atop sauce. Sprinkle with powdered sugar. Garnish plates with mint leaves and serve.
Caramel Sauce: Bring cream to boil in heavy medium saucepan over high heat. Cook sugar in heavy small saucepan over low heat, swirling pan occasionally, until brown. Gradually stir hot cream into caramel (mixture will bubble vigorously). Boil until thickened to sauce consistency, 3 to 5 minutes. Add bourbon. Serve hot. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat.) Makes about 1-1/3 cups. Source: Brennan's of Houston
Yield: 4 Servings
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Post by Julie on Aug 24, 2002 9:24:32 GMT -6
This is one of my favorite items at Brennan's in New Orleans. To learn more about Brennan's click the link after this recipe. They have the best Banana's Foster in the world as far as I am concerned. Banana's Foster 1/4 cup (1/2 stick) butter 1 cup brown sugar 1/2 teaspoon cinnamon 1/4 cup banana liqueur 4 bananas, cut in half lengthwise, then halved 1/4 cup dark rum 4 scoops vanilla ice cream Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately. Serves Four Source: www.neworleansrestaurants.com/recipes/recipes_brennans.html
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Post by Julie on Aug 24, 2002 9:21:22 GMT -6
All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.
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Post by Julie on Aug 24, 2002 9:15:15 GMT -6
Marie Callender's Copycat Recipes
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Post by Julie on Aug 29, 2002 14:55:18 GMT -6
Lawry's Seasoned Salt
2 tablespoons salt 2 teaspoons sugar 1/2 teaspoon paprika 1/4 teaspoon turmeric 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon cornstarch
Combine all ingredients in a small bowl and mix well. Pour blend into an empty spice bottle to store.
Makes 1/4 cup.
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Post by Julie on Aug 29, 2002 15:02:36 GMT -6
Black Angus Potato Soup
4 large baking potatoes 2/3 C. butter or margarine 2/3 C. flour 6 C. milk 3/4 tsp. salt 1/2 tsp. black pepper 1/2 tsp. white pepper 4 green onions -- chopped and divided 12 slices bacon -- cooked and crumbled 1 1/4 C. cheddar cheese -- shredded and divided 8 oz. sour cream
Wash, dry and prick potatoes with fork. Bake in 400 degree oven for 1 hour or until done. Let cool. Cut into half lengthwise and scoop out pulp; set aside. Use skins for something else, such as stuffed potato skins. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 Tbsp. green onion, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onions, bacon and cheese.
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Post by Julie on Aug 29, 2002 15:00:51 GMT -6
Black Angus Cheesy Garlic Bread
1 Loaf French bread 1/2 C. Butter, softened 1 C. Shredded Asiago cheese, you could try Parmesan 1 C. Shredded jack cheese 1 C. Mayonnaise 1 bunch Green onions, chopped 2 Cloves garlic, pureed
Split French bread loaf into halves horizontally. Mix butter, cheeses, mayonnaise, green onions and garlic in bowl, blending well. Spread the cut side of bread halves with spread. Bake at 350 degrees for 7 minutes, then place under broiler about 3 minutes longer. Cut into slices & serve.
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Post by Julie on Aug 29, 2002 15:06:18 GMT -6
Don Pablo's Tortilla Soup
3 Split Breasts 1 Gallon Water 3 Carrots -- 1/4 Sliced 3 Celery Stalks -- 1/4 Sliced 1/2 C. Onion -- Chopped 2 Tbsp. Garlic -- Minced 4 tsp. Salt 1 tsp. White Pepper 1 tsp. Black Pepper 1/2 tsp. Cayenne Pepper 1/2 tsp. Cumin 1/4 C. Celantro -- Chopped 1 Can Rotel Tomatoes -- Mild 1/2 Pint Heavy Whipping Cream 1/2 Can Corn -- Or Fresh 1 Bag Corn Tortillas 12 Ounces Monterey Jack Cheese -- Fancy
Boil chicken, carrots, celery, onion, garlic, salt and peppers in water for about 1-2 hours. Remove chicken and let cool. Add Rotel, celantro, corn, and cumin to the pot. Stir well. Remove chicken from the bone and add to the pot. Add cream just to get color and thickness.
Cut tortillas in strips and fry in peanut oil. Put tortillas in bottom of bowl, sprinkle with cheese and pour soup on top.
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Post by Julie on Aug 29, 2002 15:05:34 GMT -6
All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.
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Post by Julie on Aug 29, 2002 15:15:52 GMT -6
Taco Bell Enchirito 1 pound Ground beef 1/4 teaspoon Salt 1 teaspoon Chili powder 1/2 tablespoon Dried minced onion 1 can Refried beans 30 oz. 1/4 Diced onion 1 can La Victoria enchilada sauce 2 1/2 cups Shredded cheddar cheese 1 can Sliced black olives (2 oz.) 1 package Flour tortillas (10 or 12") Slowly brown the ground beef in a skillet using a wooden spoon or spatula to separate the beef into pea-sized pieces. Add the salt, chili powder, and minced onion. With a mixer, or potato masher, beat the refried beans until smooth. Heat beans in small saucepan or in microwave. Warm tortillas all at once in a covered container, or wrapped in moist towel in microwave. Set on high for 40 sec. or warm individually in skillet for 2-3 min. per side.
Spoon 3 tbs. of beef into the center of each tortilla. Sprinkle on 1/2 tsp. diced fresh onion. Add 1/3 cup refried beans. Fold sides of each tortilla over the beans. Place the tortilla onto a plate. Spoon 3 tbs. enchilada sauce over top of the tortilla. Sprinkle on 1/4 cup shredded cheese, and top with 3 olive slices.
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Post by Julie on Aug 29, 2002 15:18:00 GMT -6
Popeye's Red Beans and Rice 3 Cans Red Beans 15.5-16 0Z ( 2 cans with liquid 1 can drained ) 1/2 LB -3/4lb Smoked Ham Hock 1 1/4 Cup Water 1/2 tsp Onion Powder 1/2 tsp Garlic Salt 1/4 tsp Red Pepper 1/2 tsp Salt or To Taste 1/4 Cup Lard + 1 Tbs 1/4 tsp fresh ground pepper 4 - 5 Cups Premium Long Grain Rice Cooked and Drained Pour 2 cans of beans in a 2 quart pan add smoked ham hock and water. Simmer on medium heat for an hour until the meat starts to loosen from the bone. Remove from heat and cool until the hock is cool enough so the meat may be removed from the bone. Place the meat, beans and liquid in a food processor. To the this mixture add onion powder, garlic salt, red pepper, salt, and lard. Process for only 4 seconds. Beans should be chopped and liquid thick. Now add the 3rd can of beans that have been drained of their liquid. Process just for a second or two, you want these beans to remain almost whole. Pour bean mixture back into to pan and cook slowly on low heat stirring often until ready to serve. Serve over a premium cooked and drained long grain rice .
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Post by Julie on Aug 24, 2002 9:16:00 GMT -6
All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.
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