Hello listers, Below, please find some assorted recipes which have been taken from newspaper/magazine clippings which my sister gave me.
I have not tried any of them. Just copied what I wanted yesterday. If you have any questions regarding cooking methods ... please feel free to ask. Happy cooking, Sherri ** Lemon Pineapple Dessert 1 20-oz. can crushed pineapple, drained 1 15-oz. can lemon pie filling 1 14-oz. can sweetened condensed milk 1 8-oz. carton frozen whipped topping, thawed Lemon slices, optional In bowl combine pineapple, pie filling and condensed milk. Fold in whipped topping. Spoon into bowls. Garnish with lemon if desired. Yield 12-14 servings. ** Cabbage Sausage Stew 1 lb. fully cooked kielbasa or polish sausage cut into 3/4-inch pieces 6 medium red potatoes, cut into 3/4-inch chunks 1 small head cabbage, cubed 1 medium onion, cut into 8 wedges 1 tsp dried oregano 1 tsp brown sugar, optional 1 tsp salt, optional 1/8 tsp pepper 1 14.5-oz. can stewed tomatoes, undrained In skillet, cook sausage until lightly browned. Add potatoes, cabbage and onion. Sprinkle with oregano, brown sugar and salt (if desired) and pepper. Pour tomatoes over all. Bring to a boil. Reduce heat, cover and simmer for 30-35 minutes, or until potatoes and cabbage are tender. Serve in bowls. Yield 8 servings. ** Cabbage Sausage Supper 2 lb. fully cooked smoked sausage, halved and cut into 3/4-inch slices 1 large onion, cut into eighths 1 medium head cabbage, chopped 1/2 c. water 1 lb. carrots, cut into 1/2-inch slices 5 medium potatoes, peeled and cut into 3/4-inch cubes In Dutch oven or soup kettle, cook sausage and onions over medium heat until sausage is lightly browned and onion is tender; drain. Add cabbage and water. Cover and cook on low for 10 minutes. Stir in carrots and potatoes. Cover and cook for 25-30 minutes, or until vegetables are tender. Yield 12 servings. ** Vegetable Fritata Squares 1 c. broccoli florets 1 onion, finely chopped 1 c. mushrooms finely diced 1 medium zucchini, cut into small dice 1 medium red pepper, seeded and cut into small dice 1 10-oz. pkg. frozen chopped spinach, defrosted and squeezed dry 1 c. frozen peas 1 c. frozen corn 6 or 7 eggs, (or egg substitute equivalent) 1/2 c. fat-free sour cream 3 tbsp snipped fresh chives 1 c. fat-free cheddar Salt and pepper to taste Cook broccoli in boiling water for three minutes; drain. Rinse in cold water; drain again and set aside. Preheat oven to dg350. Line a 13- 9-inch baking pan with aluminum foil, leaving a 2-inch overhang on the short sides. Spray with cooking spray. In bowl, mix mushrooms, onions, zucchini and peppers. Spray with cooking spray. Add 1 teaspoon salt and a pinch of pepper to the vegetables. Saute in skillet 7-10 minutes. Add spinach, peas, corn, and cooked broccoli. Saute another 3-5 minutes. Season to taste with salt and pepper. In separate bowl, whisk eggs (or egg substitute(, sour cream, chives, and cheese. Stir in sauted vegetables. Pour into prepared pan and bake 30-40 minutes or until toothpick comes out clean. Let rest for 20 minutes. Pull out by foil handles, cut into squares, and serve warm or at room temperature. ** Citrus Golden Ring Cake Cake: 1 c. butter, room temperature (2 sticks) 1-3/4 c. granulated sugar 3 eggs, room temperature 3 c. all-purpose flour 1/2 tsp baking soda 1/2 tsp salt 3/4 c. buttermilk 1/2 c. fresh orange juice 2 tbsp fresh lemon juice 1 tbsp finely grated orange rind 2 tbsp finely grated lemon rind Preheat oven to dg325. Coat 10-inch tube, or 12-cup Bundt pan with cooking spray; dust with flour. Beat butter with mixer on high speed until light and fluffy. Gradually add sugar, beating until well combined. Beat in eggs, one at a time. In medium bowl, sift 3 cups flour, baking soda and salt. Combine buttermilk, orange juice and lemon juice. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture. Beat on low speed. Stir in orange rind and lemon rind. Pour batter into prepared pan. Bake 60-70 minutes, until toothpick inserted in center comes out clean. Let cake cool in pan on wire rack ten minutes. Turn out onto serving plate. Pour 1/3 of icing over cake while still warm. Let cool completely and spread with remaining icing. Garnish with orange rind, if using. Butter Citrus Icing 1/4 c. (1/2 stick) butter, room temperature 2 c. sifted powdered sugar 2 tsp finely grated orange rind (plus more for garnish if using) 1 tbsp finely grated lemon rind 1 tbsp fresh orange juice 3 tbsp fresh lemon juice Icing: Combine butter and powdered sugar, beating with mixer until smooth. Add citrus rind and juice. Beat well. Yield 16 servings. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
