Re: [RecipesAndMore] Bow~tie Lasagna
Thank you Becky,, I'm sticking to it. I still see all the yummys that ya'll post. I just haven't been here scouting out good ones myself to share, again I'm sorry. I try to keep myself busy, and so far its helping. Hugs,~Janet~ In a message dated 3/15/2011 10:58:07 A.M. Central Daylight Time, rebeccamann...@hotmail.com writes: Wow! Congratulations!. Keep up the good work. Becky From: _Starfire1939@aol.com_ (mailto:starfire1...@aol.com) Sent: Monday, March 14, 2011 6:23 PM To: _recipesandmore@googlegroups.com_ (mailto:recipesandmore@googlegroups.com) Subject: Re: [RecipesAndMore] Bow~tie Lasagna Sorry ya'll,, I been on a serious diet and I been trying to stay away from all the temptations, haha I have lost 50 lbs so far, and today I signed on at Anytime Fitness for 14 days free, then I will join up after the free time. I been walking ,walking and more walking! haha. I feel so much better and being able to wear smaller clothes makes life even better too. In a message dated 3/14/2011 4:10:16 P.M. Central Daylight Time, sssmile...@gmail.com writes: Hi Janet, Good to see you back. Sherri On 3/14/11, starfire1...@aol.com starfire1...@aol.com wrote: Bow~tie Lasagna 1 package (12 ounces) uncooked bow tie pasta 1 container (15 ounces) ricotta cheese 1 package (10 ounces) frozen chopped broccoli, thawed and drained 1 jar (25 to 28 ounces) spaghetti sauce, divided 2 cups (8 ounces) shredded mozzarella cheese 1 jar (12 ounces) mild picante sauce 1/2 teaspoon garlic powder 1/2 teaspoon of salt Instructions Preheat the oven to 350°F. In a large pot of boiling salted water, cook the pasta according to package directions; drain, rinse with cold water, drain again, and set aside. Meanwhile, in a medium-sized bowl, combine the ricotta and broccoli; set aside. Spread 1 cup of the spaghetti sauce on the bottom of a 9 x 13 baking dish that has been coated with nonstick vegetable spray. Layer half of the cooked pasta evenly over the sauce. With a tablespoon, evenly cover the pasta with the ricotta mixture. Cover with the remaining pasta, followed by the remaining spaghetti sauce. Top with the mozzarella cheese and bake for 35 to 40 minutes until cheese is melted and golden. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -- Access the Recipes And More list archives at: _http://www.mail-archive.com/recipesandmore%40googlegroups.com/_ (http://www.mail-archive.com/recipesandmore@googlegroups.com/) Visit the group home page at: _http://groups.google.com/group/RecipesAndMore_ (http://groups.google.com/group/RecipesAndMore) -- Access the Recipes And More list archives at: _http://www.mail-archive.com/recipesandmore%40googlegroups.com/_ (http://www.mail-archive.com/recipesandmore@googlegroups.com/) Visit the group home page at: _http://groups.google.com/group/RecipesAndMore_ (http://groups.google.com/group/RecipesAndMore) -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Bow~tie Lasagna
Bow~tie Lasagna 1 package (12 ounces) uncooked bow tie pasta 1 container (15 ounces) ricotta cheese 1 package (10 ounces) frozen chopped broccoli, thawed and drained 1 jar (25 to 28 ounces) spaghetti sauce, divided 2 cups (8 ounces) shredded mozzarella cheese 1 jar (12 ounces) mild picante sauce 1/2 teaspoon garlic powder 1/2 teaspoon of salt Instructions Preheat the oven to 350°F. In a large pot of boiling salted water, cook the pasta according to package directions; drain, rinse with cold water, drain again, and set aside. Meanwhile, in a medium-sized bowl, combine the ricotta and broccoli; set aside. Spread 1 cup of the spaghetti sauce on the bottom of a 9 x 13 baking dish that has been coated with nonstick vegetable spray. Layer half of the cooked pasta evenly over the sauce. With a tablespoon, evenly cover the pasta with the ricotta mixture. Cover with the remaining pasta, followed by the remaining spaghetti sauce. Top with the mozzarella cheese and bake for 35 to 40 minutes until cheese is melted and golden. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Peas ~n~ Cheese Noodles
Peas ~n~ Cheese Noodles 1 (12-ounce) package wide egg noodles 1/4 cup (1/2 stick) butter or margarine, melted 1 (10¾-ounce) can Cheddar cheese soup 3/4 cup sour cream 2/3 cup milk 1 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon white pepper 1 (10-ounce) package frozen peas Instructions 1. Preheat oven to 350°F. Coat a 2-quart casserole dish with cooking spray. 2. Cook noodles according to package directions and drain; place in a large bowl and mix with melted butter 3. In a small bowl, combine remaining ingredients, except peas, until well blended. Add to noodles and mix to evenly coat noodles. Mix in peas then pour mixture into prepared casserole dish. 4. Bake 40 minutes, or until top is light golden. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Garden Pasta Toss
Garden Pasta Toss 12 ounces uncooked tri-colored rotelle or other twist pasta 3 cups broccoli florets 1/2 pound fresh mushrooms, quartered 1 large red onion, cut in half and sliced 1 medium red bell pepper, cut into 1/4-inch strips 1 (10-1/2-ounce) can condensed chicken broth 2 teaspoons dried basil 1 teaspoon dried thyme 1/4 teaspoon crushed red pepper 1/2 teaspoon salt 1 (16-ounce) container reduced-fat sour cream Cook the pasta according to the package directions; drain, rinse, drain again, and set aside in a large bowl. Cover to keep warm. Meanwhile, coat a large nonstick skillet with nonstick cooking spray. Add the broccoli, mushrooms, onion, and bell pepper; cook over medium-high heat for 2 to 3 minutes, stirring often. Add the broth, basil, thyme, crushed red pepper, and _salt_ (#) ; mix until well combined. Bring to a boil and cook for 2 to 3 minutes, stirring occasionally. Reduce the heat to low then stir in the sour cream and continue stirring until heated through. Pour over the pasta; toss and serve immediately. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Homemade Noodles
Homemade Noodles 2 1/2 cups all-purpose flour 2 eggs 1/3 cup milk 1 tablespoon chopped fresh parsley 1 teaspoon salt 1/4 cup (1/2 stick) butter In a large bowl, combine all the ingredients; mix until a stiff dough forms. On a lightly floured work surface, roll the dough out to form a 16 x 20 rectangle. Cut into 1/4 x 5 strips and allow to sit for 15 minutes. Meanwhile, bring a soup pot of water to a boil over high heat. Drop about half the noodles into the boiling water and cook for 10 to 12 minutes, or until tender, stirring frequently. With a slotted spoon, remove the noodles to a colander to drain. Repeat with the remaining noodles. Toss with the butter and serve immediately. Make sure to stir the noodles as you drop them into the boiling water to keep them from sticking together. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Fettuccine Alla Vodka
Fettuccine Alla Vodka 1 tablespoon olive oil 3 garlic cloves, minced 1/4 cup vodka 1 (28-ounce) can diced tomatoes, undrained 1 (8-ounce) container mascarpone cheese 2 tablespoons coarsely chopped fresh basil 1 teaspoon salt 1 teaspoon black pepper 1 pound fettuccine In a medium saucepan, heat the oil over medium heat. Add the garlic, and sauté for 1 to 2 minutes, just until golden. Add the vodka and the tomatoes with their juice and bring to a boil. Reduce the heat to low and simmer for 15 minutes. Add the mascarpone cheese, basil, salt, and pepper; stir until thoroughly combined and the cheese is melted. Meanwhile, in a soup pot, cook the fettuccine according to the package directions. Drain, return the fettuccine to the pot, and pour the tomato and cheese mixture over it. Serve immediately. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
Re: [RecipesAndMore] Bow~tie Lasagna
Sorry ya'll,, I been on a serious diet and I been trying to stay away from all the temptations, haha I have lost 50 lbs so far, and today I signed on at Anytime Fitness for 14 days free, then I will join up after the free time. I been walking ,walking and more walking! haha. I feel so much better and being able to wear smaller clothes makes life even better too. In a message dated 3/14/2011 4:10:16 P.M. Central Daylight Time, sssmile...@gmail.com writes: Hi Janet, Good to see you back. Sherri On 3/14/11, starfire1...@aol.com starfire1...@aol.com wrote: Bow~tie Lasagna 1 package (12 ounces) uncooked bow tie pasta 1 container (15 ounces) ricotta cheese 1 package (10 ounces) frozen chopped broccoli, thawed and drained 1 jar (25 to 28 ounces) spaghetti sauce, divided 2 cups (8 ounces) shredded mozzarella cheese 1 jar (12 ounces) mild picante sauce 1/2 teaspoon garlic powder 1/2 teaspoon of salt Instructions Preheat the oven to 350°F. In a large pot of boiling salted water, cook the pasta according to package directions; drain, rinse with cold water, drain again, and set aside. Meanwhile, in a medium-sized bowl, combine the ricotta and broccoli; set aside. Spread 1 cup of the spaghetti sauce on the bottom of a 9 x 13 baking dish that has been coated with nonstick vegetable spray. Layer half of the cooked pasta evenly over the sauce. With a tablespoon, evenly cover the pasta with the ricotta mixture. Cover with the remaining pasta, followed by the remaining spaghetti sauce. Top with the mozzarella cheese and bake for 35 to 40 minutes until cheese is melted and golden. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Sunny's Creamy Chicken Pork Chops
Sunny's Creamy Chicken Pork Chops 1 teaspoon olive oil 1 onion, chopped 2 cloves garlic, chopped 4 pork chops 1 can (10.75 ounce) condensed cream of chicken soup 1/2 can (14.5 ounce) chicken broth salt and pepper to taste Heat oil in a large skillet over medium high heat. Add onions and garlic and sauté until translucent. Add pork chops and brown about 4 to 6 minutes each side, stirring often to avoid burning onions and garlic. Meanwhile, in a separate bowl, whisk together soup and broth. Pour soup mixture over browned chops, stirring well to loosen onions and garlic and to deglaze skillet. Reduce heat and gently simmer for 10 to 15 minutes, stirring and turning chops occasionally, until chops are cooked through (internal temperature should reach 160 degrees F/70 degrees C). Season with salt and pepper to taste and serve. I would serve with mashed potatoes, or over rice. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] New Orleans Chicken Etouffee Recipe
New Orleans Chicken Etouffee Recipe Ingredients * 6 your favorite pieces fryer chicken * 1 medium onion, finely chopped * 1/4 cup vegetable oil * paprika, as needed * salt and pepper, to taste Directions 1. Season chicken pieces generously with paprika, salt and pepper. 2. Heat oil in heavy bottomed pot with a lid. 3. Fry the chicken to a golden brown, turning the pieces occasionally. 4. When chicken is brown, cover with lid and reduce heat. Cook about 30 minutes, adding a tablespoon water if necessary. 5. Uncover and add onion. Cover and cook until onion is tender, stirring occasionally. Serve with Dirty Rice -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Creole Pie
Creole Pie 1 (6-1/2 oounce) package crabmeat, drained 1 package (10-ounce) Frozen cut okra, thawed and well drained 1 can (16-oz) whole tomatoes, well drained, and cut up 1/2 cup Green pepper; chopped 1/3 cup Green onions; sliced 1/2 teaspoon Chili powder 1/8 teaspoon To 1/4 teaspoon red pepper sauce 1 cup Milk 2/3 c Bisquick baking mix 2 Eggs 1 teaspoon Salt 1/2 teaspoon Pepper Heat oven to 400*F. Grease pie plate, 10 x 1-1/2 inches. Mix crabmeat, vegetables, chili powder and pepper sauce; spread in pie plate. Beat remaining ingredients 15 seconds in blender on HIGH or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes. Cook 5 minutes. YIELD: 4 or 5 Servings Copied from Ourkitchen -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Good O Gingerbread
Good O Gingerbread 1/2 cup shortening 1/2 cup sugar 2 large eggs 1/2 cup molasses 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground ginger 1 cup hot water Preheat the oven to 350 degrees. Beat shortening at medium speed of an electric mixer until light and fluffy; gradually add sugar, beating well. Add eggs and molasses, mixing well. Combine flour and next 4 ingredients; add to shorting mixture alternately with flour mixture. Mix after each addition. Pour batter into a greased and floured 8-square pan.Bake at 350 for 30 minutes or until a wooden toothpick inserted in center comes out clean. Serve with a spoon of whipped cream. MERRY CHRISTMAS TO EVERYONE HUGS,JANET -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Oreo Cheesecake
Oreo Cheesecake 48 Oreo cookies crushed 3/4 cup margarine softened Crust: 3 envelopes unflavored gelatin 3/4 cup cold water 3 (8 ounce) packages of cream cheese 1 1/2 cups sugar 2 1/4 cups milk 3 cups Cool Whip 30 Oreo cookies crushed Filling: Mix the 48 crushed cookies and 3/4 cup margarine together and press into a 9x13 inch pan. Softened gelatin in water, stir over low heat until dissolved. Mix cream cheese and sugar until blended. Add milk and gelatin gradually mix until well blended, chill until thickened but not set. Mix in whip cream, pour all but 1 1/2 cups mixture in pan. Add the cookies to the rest of the mixture, pour on top, refrigerate for at least a 1/2 hour before serving. MERRY CHRISTMAS EVERYONE HUGS,JANET -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Toll House Carrot Cake
Toll House Carrot Cake 2 cups all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1 teaspoon vanilla extract 3/4 cup vegetable oil 3 eggs 1 3/4 cups shredded carrots 1 8oz can crushed juice-packed pineapple 1 cup nuts (chopped) 1 cup Nestle Toll House semi-sweet chocolate mini-morsels 1 1/4 cups sugar Creamy White Frosting Preheat oven to 350 degrees. Grease and flour 13x9 inch baking pan. In small bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg - set aside. In large mixer bowl, beat sugar, oil, vanilla extract, and eggs until well blended. Gradually beat in flour mixture. Stir in carrots, pineapple, nuts and mini morsels. Pour into prepared pan. Bake 40-50 minutes until toothpick inserted in center comes out clean. Cool completely. Spread with creamy white frosting. MERRY CHRISTMAS EVERYONE HUGS,JANET -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Texas Christmas Sheet Cake
Texas Christmas Sheet Cake 1 cups butter 1 cups water 1/4 cups coca 2 cups sugar 2 cups flour 1/8 tablespoon salt 2 eggs 1 teaspoon baking soda 1/2 cup sour cream 1 teaspoon vanilla whole bag chopped pecans frosting 1/2 cup butter 1/4 coca 1/4 cup plus 2 tablespoons milk 1 box (one pound) confectioners' sugar, sifted (4 1/4 cups sifted) 1/2 teaspoon vanilla Cake: Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla;mix well. Pour into a 15x10x1-inch jelly roll pan. Bake at 350 for 20 minutes. Frosting: combine butter, cocoa, and milk in a saucepan; bring to a boil. Add remaining ingredients and mix well with electric mixer. Spread over the hot sheet cake then sprinkle with chopped pecans HAVE A MERRY CHRISTMAS Hugs,Janet -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Happy ThanksGiving
Happy Thanksgiving everyone. I hope that this day brings family and friends together for a day of peace and happiness,and a belly full of good food! God Bless you and yours Hugs, Janet -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Chocolate Chip Cocoa Brownies
Chocolate Chip Cocoa Brownies 1 cup butter 3 cups sugar 6 eggs 1 tablespoon vanilla 2 1/4 cups flour 1/2 cup cocoa 1 teaspoon baking powder 1 cup semisweet chocolate chips 1 cup white chocolate chips 1 cup nuts, chopped In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour, cocoa and baking powder. Stir into creamed mixture just until blended (do not overmix). Pour into a greased jelly-roll pan (15 by 10 by 1-inch). Sprinkle with chips and nuts. Bake at 350 degrees 30-35 minutes. Recipe from Marilyn -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Chocolate Chip Butter Cake
Chocolate Chip Butter Cake 8 ounces butter 2 cups sugar 4 eggs, separated 2 2/3 cups sifted cake flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 2 teaspoons vanilla 5 ounces German sweet chocolate Cream butter and sugar together. Add yolks one at a time, beating well after each addition. Add sifted dry ingredients, alternating with milk and vanilla. Add in thirds, beating until smooth after each addition. Grate chocolate coarsely, reserving 1/3 cup for the topping. Beat whites until stiff and fold into batter, add remaining chocolate to batter and mix. Pour in a greased and floured 9x13 pan. Sprinkle the top with the 1/3 cup of grated chocolate. Bake in a preheated 350ºF oven for 40 minutes. Recipe From Marilyn -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Slow Cooker Creamy Chicken
Slow Cooker Creamy Chicken Cooking Time: 8 hr 2 cans cream of mushroom soup 16 ounces sour cream 2 cups shredded cheddar jack cheese 1 cup whole milk 1 yellow onion, diced 1 bag mixed frozen vegetables (broccoli, red peppers and mushrooms) 3 cups cooked rice 3 cups diced uncooked boneless skinless chicken 1 tablespoon minced garlic Salt and pepper, to taste Add it all to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Spider Web Brownies
Spider Web Brownies Spider web topping: 4 ounces cream cheese,at room temperature 1 quart King Arthur unbleached all-purpose flour 1 large egg yolk 1 teaspoon mint flavoring (optional) 2 tablespoons sugar Fudge Brownies 1 cup unsalted butter 2 1/4 cups sugar 4 large eggs 1 1/4 cups double-dutch dark cocoa or dutch-process cocoa 1 teaspoon salt 1 1/2 cups unbleached all-purpose flour 2 cups chocolate chips 1 teaspoon baking powder 1 teaspoon espresso powder 1 tablespoon vanilla extract Brownie Mix: Preheat the oven to 350 degrees F. Lightly grease a 9 x 13 pan In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies. While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth. Add the hot butter/sugar mixture, stirring until smooth. Add the flour and chips, again stirring until smooth. Spoon the batter into a lightly greased 9 x 13 pan. Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving. Spiderweb Topping: Combine the cream cheese, sugar and flour in a small bowl, and mix until smooth. Add the egg yolk and flavoring (if using), mixing until smooth once again. Transfer the mixture to a disposable pastry bag, and cut just the very tip off the end, as shown. Place a small pool of the mixture in the center of the brownie batter. Draw circles around this pool, about 1 inch apart, moving out from the center each time. Once the circles are drawn, take a table knife, wet the tip, and draw it back and forth through the circles. The knife will draw the cream cheese filling into arcs, as you see here. Once you've gone all the way around the circles, take up your pastry bag again. Use the remaining filling to trace the path where the knife traveled, to create the spokes of the web. Bake the brownies at 350 degrees F for 30 minutes, until the brownies just barely pull away from the edge of the pan. The center will rise while baking, but will sink back level once the brownies are cool. Remove them from the oven and cool before cutting. If you want the chocolate chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Cajun Turkey Stew
Cajun Turkey Stew For Louisiana food friends. One of many popular low fat recipes using ground turkey, this Cajun stew tastes so good you'll swear you're in Louisiana. Cooking Time: 55 min 1 pound ground turkey 2 15 ounce cans pinto beans 1 can diced tomatoes with green chiles ( like Rotel Tomatoes) 2 tablespoons olive oil 1 medium yellow onion, chopped 2 minced cloves garlic 2 or 3 ribs of celery, chopped 1/2 teaspoon fresh ground black pepper Cajun seasoned salt for your taste 1 tablespoon Worcestershire sauce In a heavy pot, saute the turkey and onions in olive oil until the turkey is cooked thoroughly and the onions a translucent. Add the minced garlic to the meat/onion mixture and cook and stir for a few more minutes. Add the tomatoes and the seasonings. Stir then cover. Simmer for 45 minutes to an hour, stirring occasionally. Add more liquid if it gets too thick. Serve alone or over rice. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Mac and Tomatoes
Mac and Tomatoes 2 cups of cooked elbow Macaroni 1 cup onions, chopped 1 clove garlic, crushed 1 pound canned whole tomatoes chopped (undrained) salt, to taste pepper, to taste cook macaroni as normal. Heat tomatoes,onions,and garlic in a separate sauce pan. When onions and garlic are cooked soft, When macaroni is about done drain off some of the liquid. Add the tomato mix to the macaroni. You can also use rotel tomatoes or chopped chilis to the tomatoes. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Harvest Potatoes
Harvest Potatoes Grease a 13,9 baking dish. Preheat oven to 350 degrees F. Combine in a large bowl: 1 package (32 oz.) frozen hash browns or O'Brien potatoes 1 can (10 3/4 oz.) cream of chicken soup 1 cup sour cream 1 1/2 cups shredded cheddar cheese (8 oz.) 1/2 cup butter or margarine, melted 1 1/2 teaspoon of salt 1 medium onion, diced Spoon all into dish. Sprinkle on top over potatoes: 2 1/2 cups of corn flakes, crushed, 1/4 cup melted butter or margarine, melted. Bake 55 minutes until bubbly. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Chicken Ranch Potatoes Casserole
Chicken Ranch Potatoes Casserole 1 box package Betty Crocker ranch potatoes 4 slices cheese 2 c. chopped cooked chicken 1 9oz. pkg. frozen cut broccoli, thawed and drained 2 1/4 c. boiling water 1 3oz. pkg. cream cheese, cut into cubes and softened Heat oven to 400. Grease a 2 quart casserole dish. Layer uncooked potatoes, cheese, chicken and broccoli in the casserole dish. Stir together the sauce mix from the potato package, boiling water and cream cheese together in a medium bowl. Pour over everything in the casserole dish. Bake, uncovered, for 35 - 40 minutes or until potatoes are tender. Sprinkle with the topping from the package and bake about 3 minutes longer. Let set for 5 minutes. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Pumpkin Harvest Bars
Pumpkin Harvest Bars From Holiday Express 1-3/4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon grated orange peel ...1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 3/4 cup sugar 1/2 cup Apple Sauce 1/2 cup solid-pack pumpkin 1 whole egg 1 egg white 2 tablespoons vegetable oil 1/2 cup raisins Preheat oven to 350°F. Spray 13×9-inch baking pan with nonstick cooking spray. In small bowl, combine flour, baking powder, orange peel, cinnamon, salt, nutmeg, ginger and cloves. In large bowl, combine sugar, apple sauce, pumpkin, whole egg, egg white and oil. Add flour mixture to apple sauce mixture; stir until well blended. Stir in raisins. Spread batter into prepared pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 15 minutes; cut into 16 bars. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Ham and Pickle Pinwheel Appetizers
Ham and Pickle Pinwheel Appetizers 1 package precooked sliced ham sandwich meat 1 large jar dill pickles 1 (8-ounce) package cream cheese, softened Spread softened cream cheese in thin layer on ham slices. Place a pickle on the end of each ham and cream cheese slice. Roll up jelly roll style. Slice into 1/2-inch thick slices. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Elbows and Broccoli Bake
Elbows and Broccoli Bake From Barilla.com 1 BOX Barilla Plus Elbows 1 CUP Broccoli, Florets 4 CUPS Mozzarella Cheese, Divided 1 3/4 CUP 2% Milk 1 1/2 CUP Parmigiano Reggiano Cheese, Divided, Freshly Grated 1/4 CUP Onion, Minced 4 Eggs, Lightly Beaten 1 TEASPOON Salt Black Pepper, Freshly Ground to taste BRING a large pot of water to a boil. PREHEAT oven to 350°F. COOK Elbows for 7 minutes. Add broccoli and continue cooking 2 additional minutes. DRAIN and mix together, Elbows, broccoli, 3 cups of mozzarella cheese, milk, 3/4 cup of Parmigiano cheese, onion, eggs and seasonings in a large bowl. put mixture into a lightly greased 9x13-inch baking dish. SPRINKLE with remaining Parmigiano and mozzarella cheeses. Cover and bake for 40 minutes. Remove and let rest 10 minutes before serving. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Apple Upside Down Cake
Apple Upside Down Cake 4 tablespoons (1/2 stick) unsalted butter , cut into 4 pieces, plus extra for pan 4 Granny Smith apples or Golden Delicious (about 2 pounds), peeled and cored 2/3 cup packed light brown sugar (4 2/3 ounces) 2 teaspoons juice from 1 lemon For the cake 1 cup unbleached all-purpose flour (5 ounces) 1 tablespoon cornmeal (optional) 1 teaspoon baking powder 1/2 teaspoon table salt 3/4 cup granulated sugar (5 1/4 ounces) 1/4 cup packed light brown sugar (1 3/4 ounces) 2 large eggs 6 tablespoons (3/4 stick) unsalted butter , melted and cooled slightly 1/2 cup sour cream 1 teaspoon vanilla extract Instructions FOR THE TOPPING: Butter bottom and sides of 9-inch round, 2-inch-deep nonstick cake pan; set aside. Adjust oven rack to lowest position and heat oven to 350 degrees. Halve apples from pole to pole. Cut 2 apples into 1/4-inch-thick slices; set aside. Cut remaining 2 apples into 1/2-inch-thick slices. Heat butter in 12-inch skillet over medium-high heat. When foaming subsides, add 1/2-inch-thick apple slices and cook, stirring 2 or 3 times, until apples begin to caramelize, 4 to 6 minutes. (Do not fully cook apples.) Add 1/4-inch-thick apple slices, brown sugar, and lemon juice; continue cooking, stirring constantly, until sugar dissolves and apples are coated, about 1 minute longer. Transfer apple mixture to prepared pan and lightly press into even layer. Set aside while preparing cake. FOR THE CAKE: Whisk flour, cornmeal (if using), baking powder, and salt together in medium bowl; set aside. Whisk granulated sugar, brown sugar, and eggs together in large bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream and vanilla; whisk until combined. Add flour mixture and whisk until just combined. Pour batter into pan and spread evenly over fruit. Bake until cake is golden brown and toothpick inserted into center comes out clean, 35 to 40 minutes. Cool pan on wire rack 20 minutes. Run paring knife around sides of cake to loosen. Place wire rack over cake pan. Holding rack tightly, invert cake pan and wire rack together; lift off cake pan. Place wire rack over baking sheet or large plate to catch any drips. If any fruit sticks to pan bottom, remove and position it on top of cake. Let cake cool 20 minutes (or longer to cool it completely), then transfer to serving platter, cut into pieces, and serve. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Catfish Gumbo
Catfish Gumbo 6 servings Ingredients 1 pound catfish fillets, cut into 1 inch pieces 1/4 cup vegetable oil 1/2 cup celery, chopped 1/2 cup green bell pepper, chopped 1/2 cup onion, chopped 1 clove garlic, chopped 2 cups water 2 cubes beef bouillon 2 (8 ounce) cans diced tomatoes 1 (10 ounce) package frozen okra 1 teaspoon salt 1/4 teaspoon red pepper flakes 1/4 teaspoon dried thyme 1 bay leaf 1/8 teaspoon hot pepper sauce In a 3 quart pot, bring the 2 cups of water to a boil. Dissolve the bouillon cubes in the boiling water. In a medium skillet, heat the vegetable oil, and cook the celery, green pepper, onion and garlic until tender. Add the tomatoes, okra and cooked vegetables to the boiling water. Season with salt, red pepper flakes, thyme, bay leaf and hot pepper sauce. Reduce heat, cover and simmer for 30 minutes. Add catfish, cover and simmer for 15 minutes or until catfish is flaky and tender. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Monkey Bars
Monkey Bars 1/2 cup raisins 1 1/2 tablespoons dark rum or apple juice 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup packed brown sugar 1/4 cup butter, softened 1/2 cup mashed ripe banana 3 tablespoons low-fat buttermilk 1 teaspoon vanilla extract 2 large egg whites 1/3 cup chopped walnuts Cooking spray 1 tablespoon powdered sugar Preheat oven to 350F. Combine the raisins and rum in a microwave-safe bowl. Microwave at high for 1 minute, and set aside. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 3 ingredients (flour through salt) in a bowl, stirring well with a whisk. Set aside. Combine brown sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add banana and next 3 ingredients (banana through egg whites), beating well. Add the flour mixture, beating just until combined. Stir in raisin mixture and walnuts. Spread the batter into an 8-inch square baking pan coated with cooking spray. Bake at 350F for 30 minutes or until golden. Cool the bars completely on a wire rack. Sprinkle with powdered sugar. Serves 16. Enjoy. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Holiday Breakfast Bread
Holiday Breakfast Bread 3 cups flour 2 cups sugar 1 tsp soda 1 tsp salt 1 tsp cinnamon 3 eggs 1 1/2 cup oil 1 cup chopped pecans 1 cup chopped coconut 2 cups dried bananas 1 large can crushed pineapple, drained 1 1/2 tsp vanilla Mix flour, sugar, soda, salt and cinnamon. In separate bowl, combine eggs and oil, beat lightly. Combine with dry ingredients; mix well. Fold in pecans, coconut, banans, pineapple and vanilla. Pour into 2 loaf pans. Bake at 350 for 1 hour to 1 hour 20 minutes, or until test done. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Pumpkin Dump Cake
Pumpkin Dump Cake 1 large can pumpkin (32 ounces) 1 can evaporated milk 1 cup sugar 1 1/2 teaspoon cinnamon 1/2 teaspoon ginger 3 eggs, beaten 1 box yellow or white cake mix (not Jiffy size) 1 1/2 cubes melted butter Grease bottom of 9 X 13 inch cake pan. Combine first 6 ingredients. Pour into pan. Sprinkle cake mix over top evenly. Drizzle melted butter over all. Bake at 350F for 50 minutes. Test as you would for pumpkin pie for doneness. I am sure you can frost this cake or drizzle some glaze over it. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Everyday Lasagna Skillet
Everyday Lasagna Skillet 6 servings (1 1/3 cups each) 1 lb lean (at least 80%) ground beef 1/2 lb bulk mild Italian sausage 1 jar (26 oz) tomato pasta sauce 1 cup water 5 uncooked lasagna noodles, broken into 2-inch pieces 1 container (12 oz) cottage cheese 1/2 cup grated Parmesan cheese 1 tablespoon dried parsley leaves 1 egg 2 cups shredded Italian cheese blend (8 oz) * In 12-inch nonstick skillet, cook beef and sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in pasta sauce, water and uncooked noodles. Reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until pasta is almost tender. * Meanwhile, in small bowl, mix cottage cheese, Parmesan cheese, parsley and egg. Spread over partially cooked pasta mixture. Sprinkle with shredded cheese. Cover; cook 10 to 15 minutes longer or until cottage cheese mixture is set and pasta is tender. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Andouille Sausage Cornbread Dressing
Andouille Sausage Cornbread Dressing Andouille sausage and Cajun seasoning spice up this flavorful dressing. Try this tasty dressing with roast chicken, turkey, or pork. ***Cornbread*** 1 3/4 cups cornmeal 1 cup all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 tablespoon sugar 1 1/2 cups milk, low fat is fine 2 large eggs 4 tablespoons butter, melted ***Dressing*** 4 cups torn white bread 2 teaspoons dried leaf thyme 1 teaspoon Cajun seasoning 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 1/2 to 3 1/2 cups chicken broth 12 ounces Cajun-style andouille sausage 1 cup chopped onion 1 cup chopped celery 1 red bell pepper, chopped 4 tablespoons butter 3 cloves garlic, finely minced 1 cup chopped green onion 3 large eggs, beaten Heat oven to 400°. Grease a 9-inch square baking pan. In a mixing bowl, combine the cornmeal, flour, baking powder, 1 teaspoon salt, and sugar. In another bowl, whisk together the milk, 2 eggs, and 4 tablespoons melted butter. Combine the two mixtures and stir until blended. Spoon into the prepared baking pan. Bake for 25 to 30 minutes, until lightly browned. Cool then crumble into a large bowl. Add the torn bread to the crumbled cornbread. Toss with the thyme, Cajun seasoning, 1/2 teaspoon salt, pepper, and about 2 1/2 cups chicken broth. Quarter the sausage lengthwise and slice about 1/4-inch thick. Put the sausage in a large skillet with the chopped onion and celery. Cook over medium heat, stirring, for about 5 minutes. Add the butter and red bell pepper and continue cooking, stirring, until vegetables are tender. Add the green onion and garlic and cook for 1 minute longer. Spoon into the bowl with the bread and cornbread and stir gently to blend. Taste and adjust seasonings, as desired. Heat oven to 350°. Grease a 9x13-inch baking dish. Add the beaten eggs and stir until blended. Add more broth in small amounts, until well moistened but not too mushy. Spoon into the prepared baking dish. Cover tightly with foil and bake for 35 minutes. Remove the foil and continue baking for 15 minutes longer. Serves 8 to 10. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Creamy Cheesy Green Beans
Creamy Cheesy Green Beans 4 cups cooked green beans 1/4 teaspoon salt dash cayenne pepper 3/4 cup shredded Cheddar cheese, divided 2 tablespoons butter, cut in small pieces 1/3 cup heavy cream Put beans in shallow buttered baking dish. Sprinkle with salt, cayenne pepper, and 1/2 cup of the shredded cheese; dot with half of the butter then pour cream over all. STir to blend ingredients. Sprinkle remaining cheese over green beans and dot with remaining butter. Bake at 400° for 20 minutes, or until hot and bubbly. Cheesy green beans recipe serves 6 -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Chicken Fricassee for the Crock Pot
Chicken Fricassee for the Crock Pot 4 to 5 lb stewing chicken, cut into serving pieces 2 tsp salt 1 tsp paprika 2 medium onions, sliced 3 stalks celery, sliced 2 carrots, pared and sliced 1 bay leaf 1 cup chicken broth 1/2 cup flour 1/2 cup water TO SERVE: 1 (10 oz.) pkg noodles, cooked and drained chopped fresh parsley Rinse chicken pieces and pat dry. Season with salt and paprika. Place sliced vegetables and bay leaf in crock pot. Place chicken on top of vegetables. Pour in chicken broth. Cover and cook on LOW setting for 7 to 12 hours. One hour before serving; turn to HIGH setting. Remove chicken pieces; bone and return meat to the crock pot. Make a smooth paste of flour and water and stir into liquid in crock pot. Cover and cook until thickened. Serve over hot noodles; -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Broccoli Chicken Potato Parmesan
Broccoli Chicken Potato Parmesan 2 tbsp. Vegetable oil 1 lb.small red potatoes, sliced 1/4 thick 1 pkg cooked chicken breast strips (16 oz) 10 oz. chopped broccoli, thawed 1 can broccoli cheese soup condensed 1/2 c. milk 1/2 tsp. garlic powder grated Parmesan cheese (0.25 cup) Heat oil in skillet over medium heat. Add potatoes. Cover and cook 10 min, stirring occasionally. Stir in chicken and broccoli. Add soup, milk, garlic powder. Sprinkle with cheese. Heat to a boil. Cover and cook over low heat 5 min or until potatoes are tender. serves 4 -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Broccoli Casserole
Broccoli Casserole by _Robin Moore Hall_ (http://www.facebook.com/profile.php?id=1392876527) 2 cups fresh broccoli..(you may used 2 boxes frozen) cooked and drained 2 eggs beaten 1 cup mayo 1 can cream of mushroom soup 1 small onion diced or chopped (optional) 8 oz cheddar cheese grated Crust for topping: 1 box cheezits crushed 1 stick of butter melted Combine mayo, soup, eggs, cheese, and broccoli in a casserole dish add melted butter to cheezits and pour on top Bake @ 400 for 30 min. till bubbly serve hot You can also substitute for Fat Free Mayo and Margarine and Low Fat CheeseI prefer not GRINmmm Robin Hall in VA. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] New-Style Lasagna
New-Style Lasagna 1 pound ground beef 1 teaspoon salt ¼ teaspoon pepper Lasagna noodles 3 ½ cups Basic Spaghetti Sauce, thawed 1 pound cottage cheese or ricotta 1 (8 ounce) package sliced Swiss cheese ¼ cup Parmesan cheese Brown ground beef and season with salt and pepper. Drain. Line bottom of a greased 13 x 9 x 2 inch casserole with uncooked lasagna noodles. Spread with 1 cup Basic Spaghetti Sauce. Add a layer of ground beef, a layer of cottage cheese, and a layer of Swiss cheese slices. Continue process until pan is full. End with sauce. Cover tightly and bake at 350º for 1 to 1 ½ hours, depending on number of layers. Top with Parmesan cheese while hot. Yield: 8 servings. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Note from Janet
The Lasagna recipe I just posted calls for a basic spaghetti sauce that is thawed. I would just use regular spaghetti sauce. Unless ya'll have your own frozen sauce. I was going to add this to the recipe, but I hit send to fast. lol Hugs, Janet -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Misaquatash (American Indian)
Misaquatash (American Indian) This is the original dish from which we get the term succotash. The Indians, the gracious original Americans, were kind enough to teach us how it was done. 1 can kidney beans, drained 1 pkg. frozen corn Butter Salt and pepper to taste Cook kidney beans and corn together. Originally, bear grease was added to this dish, but I suggest a little butter, salt and pepper. Serves 6 Source: Frugal Gourmet -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] ALABAMA CORN BOIL
I have some corn would love to try this one but my family would not go for it,, ALABAMA CORN BOIL 8-12 ears corn unshucked (trim silky end) 8-10 onions (peeled) 8-12 carrots (peeled) 8-10 bell peppers (halved and seeded) 8-10 potatoes (whole washed) 3 lbs. Polish sausage cut into 4 pieces 3 lbs. Italian sausage cut into 4 pieces 1-2 lbs. fresh green beans (whole, washed) water as needed melted butter as needed Stand the ears of corn on the stalk end around the perimeter of a very large pot. Place all of the other ingredients in the middle. You can actually add ingredients until the pot is full. Add about one inch of water to the pot. Cover, set stove to low setting, and let cook/steam very slowly for four to five hours. No need to disturb during cooking. Serve with melted butter (add garlic to butter if desired) for dipping. This is an easy, nutritious, delicious meal for a crowd -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Smothered Chicken Tomatoes
Smothered Chicken Tomatoes 2 T. oil 2 1/2 to 3 pounds chicken, cut into serving pieces 1 can whole peeled tomatoes, undrained and chopped, 14.5 oz 1 envelop Lipton onion soup mix 1/3 cup water In large skillet, heat oil and brown chicken over medium high heat; drain. Add tomatoes, then onion soup mix blended with water. Simmer covered, stirring occasionally, for 45 minutes or until chicken is done. Makes about 4 servings. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Death by Chocolate Cake
Death By Chocolate Cake 4 Eggs 1 c Sour cream 1/2 c Water 1/2 c Oil 1 pk Chocolate cake mix 1 pk Chocolate instant pudding 12 oz Semisweet chocolate chips Confectioner's sugar *Instructions:* Beat eggs, sour cream, water,and oil together in a large bowl until thoroughly mixed. Add cake mix and pudding mix. Beat until smooth. Stir in chocolate chips. Pour into Bundt or tube pan and bake at 350 F for 1 hour. When cool, sift powdered sugar on top of cake. Recipe from Vicki. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] OLD BAY Coleslaw
OLD BAY Coleslaw 1 cup mayonnaise 2 tablespoons vinegar 2 tablespoons sugar 2 1/2 to 3 teaspoons OLD BAY® Seasoning 7 cups shredded cabbage 1 cup shredded carrots In a large bowl, blend mayonnaise, vinegar, sugar and Old Bay.Mix in cabbage and carrots. Chill 2 hrs or until ready to serve.Stir and sprinkle with extra Old Bay before serving, if desired. Makes 8 (3/4 cup) servings -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Beef Fajitas
Beef Fajitas 1 1/2 lb beef flank steak 1 onion, sliced 1 green pepper, cut into strips 1 red pepper, cut into strips 1 jalapeno pepper, chopped 1 tbs cilantro 1 cloves garlic, minced 1 tsp chili powder 1 tsp ground cumin 1 tsp ground coriander 1/4 tsp salt 8 oz can chopped tomatoes A dozen 8 flour tortillas Toppings: sour cream, guacamole, shredded cheddar cheese, Salsa Cut flank steak into 6 portions. In any size crock pot, combine meat, onion, green pepper, red pepper, jalapeno pepper, cilantro, garlic, chili powder, cumin, coriander and salt. Add tomatoes. Cover and cook on low for 8-10 hours or on high 4-5 hours. Remove meat from crock pot and shred. Return meat to crock pot and stir. To serve fajitas, spread meat mixture on flour tortillas and add favorite toppings. Roll up tortillas. Serves 6-8. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Mandarin Orange Bars
Bryce's Favorite Cake Mandarin Orange Bars 1 pkg. (2 layer) yellow cake mix 1/2 c. oil 4 eggs 1 can mandarin oranges with juice (ll oz) Mandarin Orange Frosting 8 oz. can crushed pineapple with juice 1 small can mandarin oranges; drained 1 pkg. instant vanilla pudding 8 oz. bowl cool whip Beat cake mix, oil, eggs and oranges with juice for 2 minutes. Pour into a greased jelly roll pan. Bake 25 to 30 minutes at 350. Cool. Mix ingredients for frosting until well blended and then spread on the bars. Refrigerate for an hour or so and cut into squares. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Classic Meat Loaf with Onions
Classic Meat Loaf with Onions 1 1/2 lb. lean ground beef 1/2 lb. ground turkey 1/4 lb. ground pork 1/2 cup finely chopped onion 1 green onion, thinly sliced 1 egg, beaten 1/2 cup fresh bread crumbs 1/4 cup reduced-sodium beef broth 3/4 teaspoon salt 1/4 teaspoon pepper 1/3 cup steak sauce, divided Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray. In large bowl, combine all ingredients except 2 tablespoons of the steak sauce. Shape mixture in pan. Pour remaining steak sauce over top, spreading evenly with knife or back of spoon. Bake 1 hour 15 minutes to 1 hour 30 minutes or until internal temperature reaches at least 160°F. Let stand 15 minutes before serving. 4 to 6 servings -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Beef Noodle Bake
Beef Noodle Bake 1-1/2 pounds ground beef 1 small onion -- chopped 2 cans tomato sauce (8-oz. ea.) 1 cup sour cream 3 ounces cream cheese -- cubed 1 teaspoon sugar 1 teaspoon garlic salt -- or as needed 7 cups cooked wide egg noodles -- drained 1 cup shredded Cheddar cheese Preheat oven to 350° F. and grease a 9 x 13-inch baking dish In a skillet, cook beef and onion until meat is no longer pink; drain. Remove from heat; stir in tomato sauce, sour cream, cream cheese, sugar and garlic salt; mix until blended. Place half of the noodles in a greased 9x13-inch baking dish; top with half of the beef mixture. Repeat layers. Cover and bake at 350 F. for 30-35 minutes or until heated through. Sprinkle with cheese; bake 3-5 minutes longer or until cheese is melted. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Layered Enchilada Casserole
Layered Enchilada Casserole Ingredients: 1 1/2 lb ground beef 1 medium onion 1 can condensed tomato soup 1 can enchilada sauce 1 clove garlic, minced 1/4 tsp cayenne pepper 2 cups shredded co-jack cheese (or your favorite) 12 corn tortillias Cooking Instructions: Brown ground beef onions drain. Combine tomato soup enchilada sauce. Add garlic and cayenne pepper, stir. In crockpot, layer 2 tortillias, 1/4 of the ground beef/onion mixture, 1/4 of the sauce, then 1/4 of the cheese. Repeat layers, Cover cook on low for 6 - 8 hours -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Boudreaux gets a job
Boudreaux gets a job with BP helping with the cleanup. He reports for work and is told to speak to a supervisor about his assignment. He finds the man and asks what he is supposed to do. The supervisor tells him to go to the animal shelter and clean the pelicans. Two hours later, Boudreaux comes up to the supervisor and says, Okay...dey all cleaned. You want me to cook some rice to go wit em'? Lol Hugz, Janet -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Crockpot Creamy Italian Chicken
Crockpot Creamy Italian Chicken 4 boneless chicken breast halves 1 envelope dry Italian salad dressing mix ¼ C. water 8 oz. cream cheese softened 1 can cream of chicken soup undiluted Hot cooked rice or pasta Place the chicken breast halves in the crock pot. Combine the Italian dressing mix and water until smooth; pour over top of the chicken. Cover; cook on low for 3 hours. Combine the cream cheese and soup until smooth and blended. Pour soup mixture over chicken. Cook 1 hour more or until chicken is cooked through. Serve over hot cooked rice or pasta. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Step 1 of my new countertop
I am painting my countertops that I have been trying to get done for 2 months and not had the time. I ordered this product online called Giani Sicilain Sand. Its a 5 step 16 hour process that turns your countertops into the look of granite without the high price. I finally got started this morning. I have the first step the black primer on. It has to dry for EIGHT hours!! The granite colors (there are 3) has to dry for 4 hours, then 2 coats of the sealer clear coat for 4 hours. Gonna take awhile but it will be worth it. Just the black on the counters right now looks a lot better than the white speckled top I had. Here is how it looks so far. I'll keep ya'll posted. Hugs, Janet -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMoreinline: 1st%20step%20of%20my%20new%20countertops.jpg
[RecipesAndMore] Cast Iron Cleaning Tip
From a post from Johnny Cast Iron Cleaning Tip I know all of the readers use at least some cast iron cookware and certainly every one of you has had to deal with a skillet, cornbread skillet, or dutch oven that has been well over-cooked and is truly grungy and difficult to deal with...and, for difficult I mean that cleaning it without ruining your current valuable and closely guarded seasoning. Try this 6-point procedure: 1) Remove most of the baked-on grunge with a large spoon or spatula. 2) start an overnight soak by filling the pot with cold water. 3) Next morning, pour the water out and spray liberally with Pam or any oil spray you have on hand. 4) Soak for a few minutes. 5) Then, attack aggressively with a stiff brush or better yet, a wok brush, essentially using the oil spray as your cleaner. When all the bits are loosened, rinse with cold water, wipe with a paper towel to ensure it is clean, spray another shot of your oil, wipe gently again and store. It will be shinning and at-the-ready for your next use.and your seasoning will not be affected. Hugs,Janet -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Creamy Chicken and Gravy
Creamy Chicken and Gravy Serves 4 to 6. 2 lbs. boneless, skinless chicken breasts 2 (10 3/4-oz.) cans cream of chicken and mushroom soup 1 onion chopped or sliced 1/4 tsp. black pepper Cooked rice or noodles 1. Put chicken breasts and soup into slow cooker. 2. Add onions, and sprinkle with pepper. 3. Cook on for Low 6 to 8 hours. Serve over rice or with noodles. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Chicken Minestrone
Chicken Minestrone Serves 6 to 8. 2 lbs. boneless chicken tenders or boneless chicken cut into cubes 1 (14-oz.) can seasoned chicken broth 2 zucchini, sliced 3 carrots, sliced 2 cups fresh green beans 1 (15.8-oz.) can Great Northern beans 1/2 small head cabbage, shredded 2 (14.5-oz.) cans stewed tomatoes 1/4 (16-oz.) pkg. uncooked thin spaghetti noodles, snapped in half 4 cups water 1/2 tsp. dried crumbled oregano 1/2 tsp. dried thyme leaves 1/2 tsp. pepper 1/2 tsp. salt 1. Put all of the soup ingredients into a large (at least 6 quarts) slow cooker. 2. Cook on Low for 6 to 8 hours. Stir once during cooking time. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] (no subject)
Zucchini Bread 3 eggs 2 cups of sugar 2 cups of zucchini, shredded 1 cup of cooking oil 2 teaspoons of vanilla 3 cups of flour 1 teaspoon of salt 1 teaspoon of baking soda 1 teaspoon of baking powder 2 teaspoons of cinnamon 1/2 teaspoon of nutmeg 1/4 teaspoon of cloves 1/2 cup of chopped nuts 1/2 cup of raisins Beat eggs until foamy. Stir in sugar, zucchini, oil and vanilla. Gradually add dry ingredients and spices. Stir in nuts. Pour into bread pans which have been greased only on the bottoms. Bake at 325ºF. for 60 to 80 minutes. Cool 10 minutes. Remove from pans and cool completely. Makes 2 loaves -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Spice Cake
Spice Cake 1/2 cup shortening 1 1/3 cups sugar 1 cup milk 2 eggs 1 tsp vanilla 1/4 tsp cloves 2 cups flour 3 1/2 tsp baking powder 1 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg Stir together and bake at 350 for 30-40 minutes or until cake tests done. Hugs Janet -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Baked Corn
Baked Corn 1 chopped green pepper 1 minced onion 4 tbsp butter 4 tbsp flour 1 tsp salt 1/2 tsp mustard 2 cups milk 1 cup dry bread crumbs 2 tbsp butter 2 beaten eggs 1/2 tsp paprika 4 cups whole kernel corn, canned, fresh or frozen Saute' pepper and onion in butter for 5 minutes. Add flour, salt, paprika and mustard. Stir until blended . Add milk. stir till thick. Brown bread crumbs in 2 tbsp butter, add crumbs, corn and egg to mixture. Bake in buttered dish for 30 minutes at 350F. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Mud Bars
Mud Bars 1 cup melted oleo 4 eggs 1 1/2 cups flour 3/4 cup pecans 2 cups sugar 1 tsp vanilla 2 tbsp cocoa 3/4 cup coconut 1 jar marshmallow creme (small) Icing: 1/2 cup milk 1/2 cup butter 1 box powdered sugar 1 tsp vanilla 2 tbsp cocoa Mix the first 8 ingredients Put in 9x13 pan. Bake at 350F for 35-40 minutes. Put marshmallow creme on top while hot, then fix icing, and put on top marshmallow cream. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Southern Pecan Bars
Southern Pecan Bars 1 cup flour 1/4 tsp baking powder 1/4 cup butter 1/3 cup brown sugar Blend to a coarse meal. Add: 1/4 cup chopped pecans Press into a 8x8 pan; bake at 350F for 10 minutes. Pecan Topping: Beat 2 eggs until foamy. Add the following: 3/4 cup corn syrup 1/4 cup brown sugar 1/2 tsp salt 1 tsp vanilla 3/4 cup pecans Bake at 350F for 25-30 minutes -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Surprise Bars
Surprise Bars 1 cup brown sugar 4 cups quick oats 1 cup oleo Mix and press in 9x13 pan. Bake at 350 for 15-20 minutes. Melt and put on top: 1/2 cup peanut butter 1 lb chocolate chip You can use less Chocolate and more peanut butter if ya like and add some coconut too. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Virginia Macaroni Salad
Virginia Macaroni Salad 2 cups uncooked elbow macaroni 3 hard-cooked eggs, chopped 1 small onion, chopped 3 stalks celery, chopped 1 small red bell pepper, seeded and chopped 2 tablespoons dill pickle relish 2 cups creamy salad dressing (e.g. Miracle Whip) 3 tablespoons prepared yellow mustard 3/4 cup white sugar 2 1/4 teaspoons white vinegar 1/4 teaspoon salt 3/4 teaspoon celery seed Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Carrot Cake Supreme
Carrot Cake Supreme 2 cups sugar 1 1/2 cup oil 4 large eggs 1 tsp vanilla 2 1/2 cups flour 1 cup crushed pineapple, juice and all 2 tsp soda 3 tsp baking powder 1/2 tsp salt 3 cups carrots, finely grated 1 cup nuts, chopped 2 tsp cinnamon Beat sugar, _oil_ (http://dummy.com/?q=5716check=4dd0189a6ceced262cfce476fda3cec5) , eggs, and vanilla u ntil well blended. Add flour, cinnamon, soda, baking powder, and salt. Fold in by hand the carrots, nuts and pineapple. Pour into 10x14 inch pan. Bake 350F for 1 hour. Cool in pan on rack for 10 minutes. Turn out and complete cooling on rack. Frost when thoroughly cooled. Frosting: 1 pkg cream cheese (8oz) 1/2 tsp almond extract 1/4 cup butter or margarine 1 lb (3 cups) powdered sugar -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Awesome Beef Stew
Awesome Beef Stew 3 cups cubed beef 1 onion, cut into cubes 8 large potatoes, scrubbed and cubed 2 cups carrots, sliced 2 cups celery, sliced 1 cup tomato juice 1/2 cup flour 1/4 cup margarine salt to taste In a hot skillet with the margarine, brown beef and onion in flour. Transfer browned beef and onion cubes to a slow-cooker. Heat on low for 2 hours, then add vegetables and 1 cup tomato juice. Heat for 1 or 2 more hours until ready to serve! -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Corn Dog Casserole
Corn Dog Casserole 2 cans (16 ounces each) pork and beans 1 package hot dogs, sliced into rounds 2 tablespoons brown sugar 2 tablespoons Worcestershire sauce 2 tablespoons mustard 1 package (8.5 ounces) corn muffin mix 1 cup grated cheddar cheese Combine the beans, hot dogs, brown sugar, Worcestershire and mustard. Pour into a lightly greased baking dish. Prepare the muffin mix according to package directions. Add the cheese. Drop by spoonfuls onto the bean mixture. Bake at 350 degrees for 40 minutes or till golden. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Smiles
Ok ya'll I'm done for awhile,, I hope ya'll enjoy the recipes and if ya see one that ya really really like let me know. I have to fix lunch for the hubby now so ya'll have a good lunch too. Hugs, Janet -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] POTATO HAMBURGER CASSEROLE
POTATO HAMBURGER CASSEROLE 3 potatoes, sliced thin 1 lb. hamburger 1 sm. onion 1/4 tsp. garlic salt 1 (16 oz.) can green beans, drained 1 can cream of celery soup 1/2 can of milk 4 oz. grated Cheddar cheese Put sliced potatoes in bottom of greased casserole dish. Brown hamburger and onion (drain). Put on top of potatoes. Add garlic salt. Next add green beans. Mix celery soup and 1/2 can of milk and pour over beans. Top with grated cheese. Bake, uncovered, in 350 degree oven for 45 minutes. Put lid on last 10 minutes of baking. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Virginia Apple Pudding
Virginia Apple Pudding 2 cups _apples_ (http://www.recipezaar.com/library/apple-186) , sliced thin 1 cup _sugar_ (http://www.recipezaar.com/library/sugar-139) 2 teaspoons _baking powder_ (http://www.recipezaar.com/library/baking-powder-6) 1/4 teaspoon _cinnamon_ (http://www.recipezaar.com/library/cinnamon-324) 1 cup _flour_ (http://www.recipezaar.com/library/flour-64) 1/4 teaspoon _salt_ (http://www.recipezaar.com/library/salt-359) 1 cup _milk_ (http://www.recipezaar.com/library/milk-360) 1/2 cup _butter_ (http://www.recipezaar.com/library/butter-141) Preheat oven to 375 degrees. Melt butter in a 2 quart casserole dish. Combine sugar, flour, salt, baking powder, cinnamon and milk to make a batter. Pour the batter on the butter (without mixing). Put apples in the center of the batter (without mixing). Bake in 375 degree oven until batter covers apples and crust browns, approximately 30 to 40 minutes. Note: This is also works and delicious if made with Northern Spy apples. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Virginia Dip
Virginia Dip 16 ounces _cream cheese_ (http://www.recipezaar.com/library/cream-cheese-506) 4 tablespoons _milk_ (http://www.recipezaar.com/library/milk-360) 5 ounces dried chipped beef 1 teaspoon garlic salt 1 cup _sour cream_ (http://www.recipezaar.com/library/sour-cream-147) 4 teaspoons minced _onions_ (http://www.recipezaar.com/library/onion-148) 1 cup chopped _pecans_ (http://www.recipezaar.com/library/pecan-276) 2 tablespoons _butter_ (http://www.recipezaar.com/library/butter-141) or _margarine_ (http://www.recipezaar.com/library/margarine-421) Directions Saute the nuts in the butter. Soften the cream cheese. Add all ingredients together, sprinkle with nuts on top. Bake 350 for 20 minute in a 8 pie pan. Serve with crackers. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Cracker Barrel Fried Apples YUMMO
Cracker Barrel Fried Apples 6 _tart apples_ (http://www.recipezaar.com/library/apple-186) , sliced 1 teaspoon _lemon juice_ (http://www.recipezaar.com/library/lemon-juice-55) 1/4 cup _bacon drippings_ (http://www.recipezaar.com/library/bacon-352) 1/4 cup _brown sugar_ (http://www.recipezaar.com/library/brown-sugar-375) 1/8 teaspoon _salt_ (http://www.recipezaar.com/library/salt-359) 1 teaspoon _cinnamon_ (http://www.recipezaar.com/library/cinnamon-324) 1 dash _nutmeg_ (http://www.recipezaar.com/library/nutmeg-333) In a large skillet, melt bacon drippings. Pour apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and cook over low heat for 15 minutes until apples are tender and juicy. Sprinkle with cinnamon nutmeg. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Evans Farn Inn Apple Crisp
Evans Farn Inn Apple Crisp Evans Farm ,McLean Virginia 8 medium _apples_ (http://www.recipezaar.com/library/apple-186) , peeled cored and sliced 1 3/4 teaspoons _ground cinnamon_ (http://www.recipezaar.com/library/cinnamon-324) , divided 2 cups _sugar_ (http://www.recipezaar.com/library/sugar-139) , divided 1 cup _flour_ (http://www.recipezaar.com/library/flour-64) , plus 2 tablespoons _flour_ (http://www.recipezaar.com/library/flour-64) , divided 2 tablespoons _butter_ (http://www.recipezaar.com/library/butter-141) 1 teaspoon _baking powder_ (http://www.recipezaar.com/library/baking-powder-6) 1/4 teaspoon _salt_ (http://www.recipezaar.com/library/salt-359) 1 _egg_ (http://www.recipezaar.com/library/egg-142) Preheat oven to 350 degrees. Butter a 2 quart rectangular baking dish. In a large bowl, blend apples with 3/4 tsp cinnamon, 1 cup sugar, and 2 TBS flour. Place apples in the baking dish and dot with butter. In a medium bowl, place remaining sugar and flour, baking powder, remaining 1 tsp cinnamon, and salt. Stir in egg until mixture is crumbly. Sprinkle topping over apples and bake 30 minutes, or until apple mixture is bubbly and browned. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] 2010 Iowa State Fair Food on a Stick
Iowa State Fair list of this years Food on a Stick 1. Fair Square (rice krispie treats) 2. Frozen s’more on-a-stick 3. Chocolate-dipped cake on-a-stick 4. Chicken club on-a-stick 5. Buffalo chicken on-a-stick 6. Chocolate-covered peanut butter round on-a-stick 7. Chocolate-covered key lime round on-a-stick 8. Carmellows on-a-stick 9. Pretzel rods dipped in caramel or chocolate 10. Pickle on-a-stick 11. Pork chop on-a-stick 12. Corn dog 13. Cheese on-a-stick 14. Cajun chicken on-a-stick 15. Sesame chicken on-a-stick 16. Carmel apple 17. German sausage on-a-stick 18. Teriyaki beef on-a-stick 19. Corn on the cob on-a-stick 20. Cotton candy 21. Veggie dog on-a-stick 22. Turkey drumstick 23. Nutty bar 24. Fried pickle on-a-stick 25. Hot bologna on-a-stick 26. Shrimp on-a-stick 27. Chicken on-a-stick 28. Monkey Tails (chocolate covered banana on-a-stick) 29. Taffy on-a-stick 30. Honey on-a-stick 31. Ice cream Wonder Bar 32. Deep fried Snickers bar on-a-stick 33. Deep fried 3 Musketeers bar on-a-stick 34. Deep fried Milky Way bar on-a-stick 35. Deep fried Twinkie on-a-stick 36. Lamb on-a-stick 37. Meatballs on-a-stick 38. Deep fried hoho on-a-stick 39. Fudge Puppy (waffle drenched in chocolate syrup and topped with whipped cream) 40. Chili Dog on-a-stick 41. Funtastick Pork on-a-stick 42. Dutch letters on-a-stick 43. Turkey tenders on-a-stick 44. Deep fried hot dog on-a-stick 45. Chocolate covered cheesecake on-a-stick 46. Potato Lollipop (4 thick slices of russet potato deep fried and on-a-stick with dipping sauces) 47. Pineapple on-a-stick (Fresh pineapple dipped in funnel cake batter and deep fried) 48. Chicken lips on-a-stick (breaded chicken breast smothered with hot sauce, served with blue cheese dressing). 49. Cornbrat on-a-stick (bratwurst dipped in corndog batter) 50. Frozen fudge brownie on-a-stick 51. Ice cream cookie sandwich on-a-stick 52. Rock candy on-a-stick 53. Salad on-a-stick 54. Hard-boiled egg on-a-stick Some of these are just crazy on a stick!! -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Spanish Chicken
Spanish Chicken 1 lrg onion sliced 2 peppers, any color sliced 6 to eight boneless, skinless chicken breasts or thighs 1 jar chunky salsa, layer in order given cook 6 to 8 on high, 8 to 10 on low, serve over rice. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Angel Food Cake with Peaches
Angel Food Cake with Peaches Yield: 10 2 cups egg whites, from about 16 large eggs 2 teaspoons cream of tartar 1/2 teaspoon salt 3 cups sugar 2 cups cake flour 1 teaspoon pure vanilla extract 1 teaspoon pure almond extract 5 peaches, sliced into thin wedges Lightly sweetened whipped cream, for serving Preheat the oven to 325°. In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in 2 1/2 cups of the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes. Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla and almond extracts. Scrape the cake batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any air bubbles. Tap the cake pan once or twice on a flat surface. Bake the cake in the center of the oven for 20 minutes. Increase the oven temperature to 350° and bake the cake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let the cake cool completely. Meanwhile, toss the peaches with the remaining 1/2 cup of sugar and refrigerate, stirring occasionally, until juicy, for at least 1 hour or up to 4 hours. To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Transfer the cake to a platter. Cut the cake into wedges and serve with the peaches and whipped cream. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Recalled Spaghettio's
Recalled are certain lots of three varieties of the pasta product often consumed by children: SpaghettiOs with Meatballs, SpaghettiOs A to Z with Meatballs, and SpaghettiOs Fun Shapes with Meatballs (Cars). -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Hot and Spicy Pork Chops
Hot and Spicy Pork Chops 2 ribs celery, sliced 1 cup chopped onion 6 to 8 boneless pork chops, about 3/4 to 1-inch thick 1 green bell pepper, cut in strips 1 red bell pepper, cut in strips 1/2 teaspoon coarsely ground black pepper 2 cups spicy V-8 vegetable juice or V-8 and 1/4 teaspoon cayenne pepper 2 tablespoons cornstarch, blended with 2 tablespoons cold water Place celery and chopped onion in crockpot. Trim excess fat from pork chops; add to slow cooker. Sprinkle pepper strips around and between pork chops. Pour V-8 juice over all. Cover and cook on LOW for 6 hours. With a slotted spoon, transfer pork chops and vegetables to a platter; keep warm. Strain remaining juices into a measuring cup; skim off fat. Measure 2 cups of liquid into a saucepan. Stir in the cornstarch and water mixture. Cook, stirring, over medium heat until thickened and bubbly. Continue cooking for 2 minutes longer, stirring frequently. Serve pork chops with the vegetables and hot spicy sauce. Serves 6 to 8. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Taco Lasagna
Taco Lasagna Recipe By : Real Food for Real People 8 ounces Lasagna Noodles -- uncooked 3/4 pound Lean Ground Beef 1/2 cup Onions -- chopped 1/4 cup Green Bell Peppers -- chopped 16 ounces Taco Sauce 1/2 cup Water 4 ounces Green Chili Pepper -- Mild - chopped 1/4 teaspoon Dried Basil 2 cups Lettuce -- chopped 1 cup Tomatoes -- chopped 3 cups Cheddar Cheese -- shredded 1 cup Corn Chips -- coarsely crushed Cook lasagna according to pkg. directions for 10 mins., drain. Cool in single layer on waxed paper or foil. In nonstick skillet, brown ground beef with the onion and green pepper; cook until the onion is tender, stirring frequently. Stir in taco sauce, water, green chilies, and basil; simmer 5 mins. In a 13x9x2 baking dish (oiled or sprayed), pour 1/2 cup meat sauce and top w/three noodles. Pour 1 cup meat sauce over lasagna; sprinkle on 1 cup lettuce, 1/2 cup tomato, and 1 cup cheese. Repeat layers, beginning with lasagna. Top w/remaining sauce and sprinkle w/remaining cheese. Cover w/foil and bake in a preheated 350 degree F. oven 20 mins. Remove foil and sprinkle top w/crushed corn or tortilla chips, if desired. Bake 10 mins. more or until hot and bubbly. Let stand 10 mins. before cutting. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Do You Know?
Do you know Potatoes? Potatoes are among the most widely eaten vegetables in the world, and there are probably as many varieties as there are recipes. But if you’re looking for the best potatoes to use in a salad, the waxy or low-starch varieties are the better choices over the more starchy or russet (baking) potatoes. Look for round whites with their creamy, buff skin (often labeled boiling or new potatoes) or the round reds with smooth, dark red skins. New potatoes are not a special variety but any potatoes harvested before they reach maturity. Their moist and waxy flesh make them the perfect candidates for boiling and steaming as they keep their shape when cooked. Potato salad is best prepared from scrubbed potatoes cooked in their jackets until just soft enough that they can be easily pierced with a knife. Choose smooth, clean, firm, unblemished potatoes and store in a cool, dark, well-ventilated area. New potatoes’ low-starch content precludes long storage, so use quickly. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] The Secret To A Fluffy Omelet
The Secret To A Fluffy Omelet To make the greatest omelet in the world just make sure that the eggs are at room temperature by leaving them out of the refrigerator for 30 minutes before using them. Cold eggs are too stiff for an omelet. Also, if you always add a little milk to your omelet, try adding a small amount of water instead. The water will increase the volume at least 3 times more than the milk.. Another great addition is to add ½ teaspoon of baking soda for every 3 eggs. If you try all of these tips you will have the greatest looking omelet and your guests will be impressed. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Favourite Meatloaf
Favourite Meatloaf (tt) From: PeakMarket.com (from Winnipeg, Manitoba, Canada - 8/2/2008) Bernice's review: I made this for supper last night in my newest toy, my Oster Convection Oven. It came out really good! I also hardly changed a thing in the recipe - except I used 1/2 cup of bread crumbs instead of crushed soda crackers. As a note, I cut the meatloaf into 6 servings instead of the suggested 4 servings - most people would prefer the 4 I think. Ingredients: 1 lb (500 g) lean ground beef 1 onion, chopped 1/2 cup (125 ml) milk 1 egg, beaten 8 soda crackers, crushed (I used 1/2 cup bread crumbs) salt pepper to taste (personally I used 1/2 teaspoon salt 1/4 teaspoon pepper) 1/4 cup (50 ml) ketchup 1/4 cup (50 ml) water 1 teaspoon (5 ml) dry mustard 1/2 cup (125 ml) brown sugar Directions: 1. In a large bowl combine ground beef, onion, milk, egg, crackers, salt pepper; mix well. 2. Place the prepared meatloaf in a large loaf pan. Make a slight dent in the middle of the loaf. 3. In a small bowl combine the ketchup, water, mustard brown sugar. Once mixed, pour over the meatloaf. Bake in a preheated oven of 350ºF (180ºC) for 1 hour. Drain excess liquid before serving. Serves 4 -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Pineapple Monkey Bread
Pineapple Monkey Bread 1 can (1 lb. 4-oz.) Dole Crushed Pineapple 1/4 cup butter 1/2 cup brown sugar, firmly packed 1/2 cup cherry preserves 1/2 teaspoon cinnamon 3 cans refrigerated Butterflake biscuit dough, divided use Drain pineapple well. Melt butter in a small pan, stir in brown sugar, cherry preserves and cinnamonuntil blended. Add drained pineapple. Spoon half of mixture into bottom of a 9-cup Bundt pan. Arrange 1 1/2 tubes biscuits on edge on top of fruit mixture. Layer remaining fruit mixture over biscuits. Top with remaining biscuits. Bake at 375 degrees F for 35 minutes. Allow to cool in pan 5 minutes before inverting onto serving plate. Makes 8 to 10 servings -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Butter Beans with Ham Bone and Okra
Butter Beans with Ham Bone and Okra 1 medium ham bone or 3 large ham hocks 3 cups water 1 1/2 pounds butter beans, fresh or 2 16 ounce cans, drained 2 tablespoons solid vegetable shortening 1 tablespoon sugar 1/2 pound okra, washed, thinly sliced 1 tablespoon salt 2 teaspoons freshly ground black pepper Put the ham bone and water in a large saucepan. Cover and heat to boiling. Reduce the heat to simmering and cook, covered, 45 minutes. Remove the ham bone from the saucepan. Remove the meat from the bone, finely shred it. Return both meat and bone to the pan. Wash the butter beans and add them to the saucepan. Heat to simmering, stir in the remaining ingredients and simmer until the beans and okra are tender, about 25 minutes or less for canned beans. Discard the ham bone and serve the beans hot. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Ham 'n' Cheese Potato Salad
Ham 'n' Cheese Potato Salad 2-1/2 to 3 pounds red potatoes 1 cup mayonnaise 1/2 cup sour cream 2 tablespoons Dijon mustard 1 teaspoon celery seed 1/2 teaspoon salt 1/4 teaspoon pepper 8 ounces Monterey Jack cheese, cubed 2 cups diced fully cooked ham 3/4 cup chopped fresh tomatoes 1/4 cup sliced green onions 1/4 cup minced fresh parsley Directions Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Meanwhile, in a large salad bowl, combine mayonnaise, sour cream, mustard, celery seed, salt and pepper; mix well. Cut potatoes into cubes. Add to mayonnaise mixture and toss to coat. Add remaining ingredients; mix well. Cover and refrigerate for at least 2 hours. Yield: 16-20 servings. Dorie -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Mom's Lasagna
Mom's Lasagna 1/2 pound ground beef 1/2 pound bulk Italian sausage 1 large onion, chopped 3 garlic cloves, minced 1 can (28 ounces) crushed tomatoes, undrained 1 can (6 ounces) tomato paste 1-1/2 cups water 1 cup salsa 2 teaspoons sugar 1 to 2 teaspoons chili powder 1 teaspoon fennel seed 1 teaspoon dried oregano 1 teaspoon dried basil 9 lasagna noodles 1 carton (16 ounces) 4% cottage cheese 4 cups (16 ounces) shredded part-skim mozzarella cheese 3/4 cup grated Parmesan cheese Directions In a large kettle or Dutch oven, cook beef, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 hours, stirring occasionally. Meanwhile, cook lasagna noodles according to package directions; drain and rinse in cold water. In a greased 13-in. x 9-in. baking dish, layer a third of the noodles and meat sauce, half of the cottage cheese, a third of the mozzarella and a third of the Parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan. Cover and bake at 350° for 45 minutes; uncover and bake for 20 minutes longer or until bubbly. Let stand 15 minutes before cutting. Yield: 12 servings. Dorie -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] MACARONI AND CHEESE CASSEROLE
MACARONI AND CHEESE CASSEROLE 3 tbs. butter 3 tbs. flour 2 c. milk warmed 1 1/2 lbs. elbow macaroni- cooked 1 lb. sharp cheddar cheese grated 1 lb. monterey jack cheese grated In small sauce pan, melt butter. Add flour and whisk together to create a roux. Add milk and whisk until smooth and slightly thickened. When thickened, add 3/4's of each cheese and mix to combine. Pour cheese over macaroni. Mix well and place in lge. casserole dish and top with remaining cheese. Bake at 350 degrees for 20 minutes. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Pork Chops O'Brien
Pork Chops O'Brien 6 pork loin chops (1/2 in. thick) 1 tablespoon cooking oil 1 can (10-3/4 oz.) condensed cream of celery soup, undiluted 1/2 cup milk 1/2 cup sour cream 1/4 teaspoon pepper 1 cup (4 oz.) shredded cheddar cheese, divided 1 can (2.8 oz.) french fried onions, divided 1 pckg. (24 oz.) frozen O'Brien hash brown potatoes, thawed 1/2 teaspoon seasoned salt In a skillet over med. high heat, brown pork chops in oil; set aside. Combine the soup, minlk, sour cream, pepper, 1/2 cup cheese and 1/2 cup onions; fold in potatoes. Spread in a greased 12 x 9 x 2 baking dish. Arrange chops on top; sprinkle with salt. Cover and bake at 350 degrees for 40-45 min. or until pork is tender. Uncover; sprinkle with remaining cheese and onions. Return to the oven for 5-10 minutes or until cheese melts. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] PINA COLADA CAKE
PINA COLADA CAKE 1 pkg. white cake mix 1 pkg. coconut cream instant pudding 4 eggs 1 cup coconut 1 can crushed pineapple, drained 1/3 cup rum Cool Whip Make cake mix as directed. FROSTING: Mix crushed pineapples, pudding, rum and Cool Whip. Spread on cake. Sprinkle with coconut. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Reeses Peanut Butter Bars
Reeses Peanut Butter Bars 2 sticks butter or margarine, melted 1 box powdered sugar (1 lb) 1 1/3 cups crushed graham crackers 1 cup peanut butter Mix all ingredients above in large bowl. It will be thick. Press mixture in bottom of a 9x13 cake pan. 1 12oz. pkg. chocolate chips 1/3 cup butter or margarine Melt margarine or butter in saucepan, add chocolate chips. As soon as the chips are melted remove from heat and spread immediately over top of mixture. Set aside or in refrigerator and let get hard. Cut in squares and serve. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Creamy Rice Pudding with Praline Sauce
Creamy Rice Pudding with Praline Sauce (Outstanding!) 2 cups milk 1 cup uncooked MAHATMA Extra Long-Grain White Rice 1/2 teaspoon salt 2 3/4 cups half-and-half, divided 4 egg yolks, beaten 1/2 cup sugar 1 1/2 teaspoons vanilla extract 20 caramels 1/2 cup chopped, toasted pecans Preparation 1. Stir together first 3 ingredients and 2 cups half-and-half in a large saucepan. Cover and cook over medium-low heat, stirring often, 35 to 40 minutes or until rice is tender. 2. Whisk together egg yolks, 1/2 cup half-and-half, and sugar. Gradually stir about one-fourth of hot rice mixture into yolk mixture; stir yolk mixture into remaining hot mixture. Cook over medium-low heat, stirring constantly, until mixture reaches 160° and is thickened and bubbly (about 7 minutes). Remove from heat; stir in vanilla. 3. Stir together caramels and remaining 1/4 cup half-and-half in a small saucepan over medium-low heat until smooth. Stir in pecans. Serve over rice pudding. Southern Living, SEPTEMBER 2006 -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Coconut Cream Pie
Coconut Cream Pie 1/2 (15 oz) pkg. refrigerated piecrusts 1/2 cup sugar 1/4 cup cornstarch 2 cups half and half 4 egg yolks 3 T. butter 1 cup sweetened flaked coconut 2 1/2 t. vanilla extract, divided 2 cups whipping cream 1/3 cup sugar Toasted coconut for garnish Preheat oven to 450. Fit piecrust into a 9 inch pie plate as pkg. directs. Fold edges under, and crimp. Prick bottom and side of crust with fork. Bake at 450 for 10 to 12 minutes or until lightly browned. Cool crust on a wire rack. Mix 1/2 cu sugar and cornstarch in heavy pan. Whisk together half and half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to simmer over medium heat, whisking constantly, 3 minutes. Remove from heat. Stir in butter until melted; stir in coconut and 1 t. vanilla. Place pan in an ice water bath for 5 minutes or until filling is slightly warm, gently stirring occasionally. Pour filling into prepared crust. Place plastic wrap directly on custard to prevent a file from forming. Chill 4 hours or until thoroughly chilled. Beat whipping cream at high speed with mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 t. vanilla, beating until soft peaks form. Spread whipped cream over filling. Garnish if desired, with sweetened flaked coconut Serves 8 Source: Southern Living -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Onion Soup Barbecue Sauce
Onion Soup Barbecue Sauce 1 envelope. Lipton onion soup mix 3/4 c. chili sauce 2 tbsp. vinegar 1 (12 oz.) jar peach or apricot preserves In a small bowl combine all ingredients. Use as a glaze on spare ribs, chops, kabobs, steaks, burgers and chicken. Just brush on during last half of cooking. Makes 2 1/2 cups. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] CREAMY SEAFOOD PASTA SALAD
CREAMY SEAFOOD PASTA SALAD 1 pkg. Medium sea-shell or Tri-color pasta, cooked al dente 4 c. Shrimp or Crab or both. 2 c. Broccoli florets, cook 5 min's in salted water drain. 2 C. diced Tomato. 1 C. chopped Green Pepper. 1 C. Sliced Celery heart /or Fennel. 1 C. Sliced Water chestnuts or hjicama. 1 C. diced Artichoke hearts--frozen or canned (Drained) Sliced Black olives or Calamatas 2 C. mild or medium Cheddar Cheese or your choice. 1 c. chopped red onion. Garnish: 8 Oz. Bacon 3 Hard cooked eggs--Sliced or cut in wedges. Sweet Paprika. Cut shrimp in 1/2 pieces chop crab. Sweat the onion about fifteen seconds. (To remove sharp taste.) Cook bacon until just crisp drain well--Dice (Not too fine.) DRESSING: 1 Lg. envelope Ranch Dressing Mix. (The original is best.) 3 Oz. Cream cheese. 3 C. Mayonnaise--Regular, not diet: it separates. 1 C. Buttermilk 2 C. Dairy (Real) Sour Cream. 1/4 tsp. Curry Powder (Or more, to taste but don't overdo.) 1/8 tsp. Cayenne pepper. (Optional) or black pepper. Toss all salad ingredients in a large bowl. Blend dressing mix with cream cheese; mix in other dressing ingredients pour over. (You may not want to add the dressing all at once: it's a lot, you may think too much.) Toss chill. Before serving, garnish with Paprika, bacon eggs. (Or just with paprika fold in the bacon eggs--It all goes to the same place anyway.) Serves 12 generously-- -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Krispy Kreme Donut Bread Pudding with Butter Rum Sauce
Krispy Kreme Donut Bread Pudding with Butter Rum Sauce 2 dozen Krispy Kreme donuts 1 (14-ounce) can sweetened condensed milk (not evaporated) 2 (4.5-ounce) cans fruit cocktail (undrained) 2 eggs, beaten 1 (9-ounce) box raisins 1 pinch salt 1 or 2 teaspoons ground cinnamon Butter Rum Sauce, recipe follows Preheat oven to 350 degrees F. Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible. Bake for about 1 hour until center has jelled. Top with Butter Rum Sauce. Butter Rum Sauce: 1 stick butter 1 pound box confectioners' sugar Rum, to taste Melt butter and slowly stir in confectioners' sugar and heat until bubbly. Pour over each serving of Krispy Kreme Bread Pudding. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Beef Pot Roast
Beef Pot Roast Daily Recipe Swap at RecipeLink.com 3 pounds beef, trimmed, boneless boneless beef chuck or round roast 1 1/4 pounds red potatoes, halved (9) 1 1/2 cups baby carrots, fresh 8 ounces green beans, fresh, trimmed 1 red onion, cut into wedges 1 1/2 teaspoons beef bouillon granules, instant bouillon 1 teaspoon dried marjoram, leaves 1 teaspoon dried thyme, leaves 1 teaspoon dried oregano, leaves 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon coarsely ground pepper, black 1/2 cup water Heat oven to 350 Degree F. Arrange roast and all vegetables in ungreased 13x9 inch (3 quart) baking dish. Sprinkle with all remaining ingredients except water. Pour water over top. Cover with foil. Bake at 350 Degree F. oven for 2 to 2-1/2 hours or until beef and vegetables are tender. Serve with pan juices. Don't forget the rice,, -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Okra-bacon casserole
Okra-bacon casserole This recipe from Cotton Country, the classic cookbook from the Junior League of Monroe,LA. Makes 6 to 8 servings 1½ pounds tender okra 3 fresh tomatoes, chopped 1 onion, chopped ½ bell pepper, chopped Salt and pepper 5 strips bacon Slice okra into thin rounds. Grease a 2 ½-quart casserole dish. Place layers of okra, tomatoes, onion and green pepper in the dish, and sprinkle each layer with salt and pepper. Repeat with remaining ingredients. Lay bacon slices, overlapping, on the top. Bake at 350 degrees for one hour, until okra is tender. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Pork chops and sweet potatoes
Pork chops and sweet potatoes Makes 2 to 4 servings 2 butterfly pork chops 1 tablespoon canola oil 1 onion, chopped 2 sweet potatoes, peeled and sliced 1 to 2 cups chicken broth Rosemary to taste 1 cup rice, cooked In a skillet, brown pork chops in hot oil. Set pork chops aside and saute onions in remaining oil until translucent. Add sliced sweet potatoes, chops, broth and rosemary. Bring to simmer, cover with foil and cook until sweet potatoes are tender and chops are cooked through, 20 to 30 minutes. Serve over rice. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Maque choux
Maque choux Maque choux always is made with fresh corn. Frozen or canned corn will not do, as the milk from the corn cobs is the secret to making good maque choux. Makes 3 to 4 quarts 16 ears cleaned corn 6 tablespoons vegetable oil 1 ½ cups chopped onions ¾ cup chopped bell peppers 1 (16-ounce) can diced tomatoes with their liquid 2 teaspoons sugar, or to taste Salt and cayenne pepper Wth a sharp knife or corn cutter, cut the kernels off the cob and scrape to remove some of the tender pulp and the milk. Set aside. Heat the oil in a large, heavy pot, over medium heat. Add the onions and bell peppers and cook, stirring, until they are soft, about 5 minutes. Add the corn, tomatoes and sugar, and season with salt and cayenne. When the mixture begins to boil gently, reduce to medium-low and cook for about an hour or until the mixture is creamy. Do not cover the pot while cooking. It's very important to cool the mixture before putting it into containers to freeze. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Confederata Stew Pot
Confederate Stew Pot 10 pounds pot roast 3 slices bacon Olive oil 4 cloves garlic 16 ounces beef broth 16 ounces beer 16 ounces water Salt and pepper White pepper Ground cumin 2 bay leaves Whole black peppercorns Red potatoes, cleaned Sliced onions Pinch red pepper flakes Cover pot roast with 3 slices of bacon and place in a Dutch oven coated with olive oil. Place the garlic cloves in the pot as well. Sear all 4 sides of the pot roast. After searing place 16 ounces of beef broth and 16 ounces of beer and water to top it off. Add the salt, pepper, white pepper, and cumin, to taste. Cover the pot and let it slow cook for about 1 hour. After an hour add bay leaves and whole black peppercorn. Let it slow cook for another hour. Lastly, add red potatoes, onion, crushed red pepper and cook for another hour. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Rabbit Gumbo
Rabbit Gumbo 1 whole rabbit, cut into serving pieces (about 2 1/2 pounds dressed) Essence, recipe follows 1 cup plus 2 tablespoons vegetable oil 1 1/4 cup flour 1 1/2 cups chopped onions 1 cup chopped celery 1 cup chopped bell peppers Salt Cayenne 1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices 3 bay leaves 6 cups dark chicken or other stock 2 tablespoons chopped parsley 1/2 cup chopped green onions 1 tablespoon file powder 2 cups cooked long grain white rice Essence (Emeril's Creole Seasoning): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Heat 2 tablespoons of the oil in a large cast-iron or enameled cast-iron Dutch oven, over medium heat. Season the rabbit with Essence. Dust the rabbit with 1/4 cup of the flour. Sear the rabbit until golden brown on each side, about 2 to 3 minutes. Remove the rabbit and set aside. Combine the remaining oil and remaining flour and stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Season with salt and pepper. Add the sausage and bay leaves. Continue to stir for 3 to 4 minutes. Add the stock. Stir until the roux mixture and stock are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Add the rabbit. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls with rice. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
[RecipesAndMore] Shenandoah Valley Barbecue (My VA. Home Area)
Shenandoah Valley Barbecue 2 1/2 lbs. well-trimmed boneless pork roast 1/2 medium onion, minced 1 c. ketchup 1/2 t. sugar 2 1/2 t. dry mustard 1/4 t. chili powder 1 1/2 t. Worcestershire sauce 3/4 t. cider vinegar 1/4 t. cayenne pepper Cut roast into large chunks. Place in a 3-quart or larger slow cooker. Combine onion, ketchup, sugar, mustard, chili powder, Worcestershire sauce, vinegar and pepper; mix well. Pour over roast and cook on low 8 hours. Remove pork from cooker and shred. Spoon back into cooker and mix well with sauce. Serve immediately. Makes about 14 servings. Preparation time: less than 14 minutes. Cooking time: 8 hours on low. Good Virginia-style barbecue served on toasted buns with a favorite coleslaw, such as this: In a large bowl, combine 1 10- to 12-oz. package finely shredded cabbage (angel hair) and finely chop it, 2 t. finely-chopped dill pickle, 1/2 EACH finely chopped medium onion and medium green bell pepper and sprinkle with 1/2 t. celery seed; mix well. Separately, combine 1/2 t. EACH sugar, salt, black pepper and cider vinegar, a pinch of cayenne pepper, 2 T prepared (ballpark) mustard and 3 T store-bought coleslaw dressing. Pour dressing over cabbage mixture and mix well. Chill before serving. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
