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“Cookin’ Seniors” Recipes Dec. 16 – 22

Last post 12-23-2007 5:56 AM by lbsfromNC. 4 replies.
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  • 12-23-2007 5:39 AM

    “Cookin’ Seniors” Recipes Dec. 16 – 22

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    CHICKEN SUPREME

     

     Maple Pecan Oatmeal Bars

     

    Fruit Cake Cookies-Rosie 

     

    Gingerbread Biscotti

     

     

    Not a lot of recipes this week. I think everyone is too busy getting ready for Christmas.

     

    But thanks to Anne, we sang beautifully Wink everyday with a different Christmas Carol each day!

     

    I ended up with some strange numbers in some of the recipes, I guess cause I tried the use the button that says 'ordered list'  It did list them in recipe form but added numbers.   Lois

  • 12-23-2007 5:41 AM In reply to

    Re: “Cookin’ Seniors” Recipes Dec. 16 – 22

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    CHICKEN SUPREME

     

    2 LBS. CHICKEN BREASTS OR OTHER PARTS

     

    1/2 C. FLOUR

     

    1 t. PAPRIKA

     

    1/4 t. SALT

     

    ROLL CHICKEN IN SEASONED FLOUR. 

     

    1 LB. MUSHROOMS POTATOES BROWNED IN BUTTER

     

    1 RECIPE SPECIAL FRENCH DRESSING

     

    1/2 C. BUTTER TO SAUTE CHICKEN IN. 

     

    DRESSING

     

    2 T. CIDER VINEGAR

     

    1 t. SALT

     

    2 T SAUTURNE WINE, I USED MOSCATO

     

    1/8 t.TABASCO SAUCE

     

    1/2 t. PAPRIKA

     

    1 T. SUGAR

     

    1/4 C. OIL 

     

    1 SMALL CLOVE GARLIC

     

    COMBINE IN BLENDER AND BLEND FOR 30 SECONDS.

     

    SAUTE CHICKEN IN BUTTER, POUR DRESSING OVER AND LET STAND FOR AT LEAST 30 MIN. BASTING OFTEN.

     

    PUT CHICKEN, POTATOES, AND MUSHROOMS IN FLAT PAN AND POUR DRESSING OVER ALL.

     

    COVER WITH FOIL AND BAKE 1 HOUR AT 350.                           

     

                                         Pat

     

  • 12-23-2007 5:47 AM In reply to

    Re: “Cookin’ Seniors” Recipes Dec. 16 – 22

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    1. Maple Pecan Oatmeal Bars

      2 1/4 cups oats (quick or old-fashioned, uncooked)
      2 cups all-purpose flour
      1 1/2 cups firmly packed brown sugar
      3/4 cup shredded coconut (optional)
      1 teaspoon baking soda
      1 teaspoon salt (optional)
      12 tablespoons (1 1/2 sticks) margarine or butter, melted
      1/3 cup maple syrup
      1 egg, lightly beaten
      1 teaspoon vanilla
      For topping:
      11/2 cups chopped pecans (about 6 ounces)
      1/4 cup firmly packed brown sugar
      1/3 cup maple syrup, or maple-flavored pancake syrup



    Heat oven to 350¼F. Lightly spray 13-by-9-inch baking pan with cooking spray.



    For bars, combine oats, flour, sugar, coconut (if desired), baking soda and salt (if desired) in large bowl; mix well. In small bowl, combine butter, syrup, egg and vanilla; mix well. Add to oat mixture; mix well (dough will be stiff). Press dough evenly onto bottom of pan.



    For topping, combine pecans and sugar in small bowl; mix well. Sprinkle evenly over dough, pressing down lightly. Drizzle evenly with syrup.



    Bake 35 to 38 minutes or until edges are set but center is soft. (Do not overbake.) Cool completely in pan on wire rack. Cut into bars. Store tightly covered.



    Makes 32 bars.



    Nutrition information per serving (1/32 of recipe): 170 cal., 8 g total fat (1 g saturated) 0 mg chol., 100 mg sodium, 24 g carbo., 1 g dietary fiber, 2 g protein.



                                                                 Doreen

  • 12-23-2007 5:49 AM In reply to

    Re: “Cookin’ Seniors” Recipes Dec. 16 – 22

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    Fruit Cake Cookies-Rosie 
    1.  1 ½ Cups brown sugar 
    2. ½ Cup butter or shortening
    3.  3 Cups flour
    4.  4 Eggs, well beaten
    5.  3 teaspoons soda 
    6. 1 teaspoon all-spice 
    7. ½ Cup whiskey 
    8. 1 pound raisins 
    9. 1 1/2 pounds pecans 
    10. 1 pound candied pineapple (green and white) 
    11. ½ pounds red cherries 
     Cut up pineapple and cherries in small pieces. Add raisins and pecans. Pour whiskey over all and let stand overnight. Cream brown sugar and shortening, add well beaten eggs. Add fruit and flour mixture and mix well. Drop by rounded teaspoonfuls on ungreased cookie sheet. Cook 30 minutes in 270 oven. Better if stored in airtight container for several weeks.                                                                       Posted this time by    Helen

     

  • 12-23-2007 5:56 AM In reply to

    Re: “Cookin’ Seniors” Recipes Dec. 16 – 22

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    Gingerbread Biscotti         Submitted by: Cristina Gomez
    1. 1/3 cup vegetable oil
    2. 1 cup white sugar
    3. 3 eggs
    4. 1/4 cup molasses
    5. 2 1/4 cups all-purpose flour
    6. 1 cup whole wheat flour 
    7. 1 tablespoon baking powder
    8. 1 1/2 tablespoons ground ginger
    9. 3/4 tablespoon ground cinnamon
    10. 1/2 tablespoon ground cloves
    11. 1/4 teaspoon ground nutmeg
     
    1.  
    Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
    In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.
    Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
    Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
    When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.
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