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Beth & Sherry's TOH Oldies and Goodies Thread - Week 6

Last post 12-27-2006 5:15 PM by Pghjan. 59 replies.
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  • 10-25-2004 10:00 AM

    Beth & Sherry's TOH Oldies and Goodies Thread - Week 6

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    Quick Baked Potatoes

    4 large baking potatoes, scrubbed
    2 to 3 T butter or margarine, melted
    Paprika
    Salt to taste
    3 T grated Parmesan cheese
    Cut the potatoes in half lengthwise, brush cut half with butter; sprinkle with paprika, salt and cheese. Place cut side down on oiled cookie sheet and bake at 350 for 25 to 30 minutes or until potato is for tender.




    Orange Glazed Pork Tenderloins
    8 slices lean pork tenderloin cutlets
    2 t vegetable oil
    Freshly ground black pepper to taste
    ¼ t garlic powder
    2 T Worcestershire sauce
    4 T orange juice concentrate
    4 green onions, sliced
    Orange slices, optional
    Heat oil in a heavy nonstick skillet. Brown pork on both sides; sprinkle wiht pepper and garlic powder. Continue cooking pork while combining W. sauce and concentrate. Pour sauce over meat; add onions and cook over low heat until sauce is thick and glazed. Serve with orange slices if desired.

  • 10-25-2004 10:01 AM In reply to

    RE: Beth & Sherry's TOH Oldies and Goodies Thread - Week 6

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    Marinated Flank Steak with Peppers

    1 beef flank steak, 1 ½ pounds
    Marinade:
    1 large garlic clove, minced
    Juice from 1 lime with grated rind
    2 t leaf oregano
    1 ½ T olive oil or vegetable oil
    1 t salt, optional
    Freshly ground black pepper
    1 large green onion
    1 large sweet red pepper
    1 large yellow pepper
    Place steak in heavy plastic bag. Combine marinade ingredients whisking to blend. Pour marinade over steak; turn to coat. Seal bag and refrigerate overnight. Grill steak and char peppers over hot coals. Cook steak for about 10 minutes per side for medium doneness. Turn peppers until skins are charred and blackened, place peppers in a paper sack, close and allow to steam for about 10 minutes. Remove skins, slice into strips and keep warm. Place steak on warm platter; let stand for a few minutes before carving.


  • 10-25-2004 10:01 AM In reply to

    RE: Beth & Sherry's TOH Oldies and Goodies Thread - Week 6

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    Pastelitos De Boda

    ¾ c butter, room temperature
    ½ c confectioners sugar
    2 t vanilla extract
    2 c sifted all purpose flour
    ¼ t salt
    1 c finely chopped walnuts
    ¼ c heavy cream
    Additional confectioners sugar

    Cream together butter and sugar; add vanilla. Add flour, salt and nuts. Add cream and knead lightly. Form into a roll 2 ½ inch in diameter; roll up in plastic wrap. Chill several hours or overnight. With sharp knife, cut in 1/3 inch slices. Place on ungreased cookie sheets; bake at 375 for 15 minutes or until delicately browned around edges. Remove to wire cooling rack. While still hot, roll in confectioners sugar. Serve with hot chocolate if desired.

  • 10-25-2004 10:01 AM In reply to

    RE: Beth & Sherry's TOH Oldies and Goodies Thread - Week 6

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    Mexican Hot Chocolate

    ¼ c unsweetened cocoa
    2 T brown sugar
    1 c boiling water
    Dash ground cloves or nutmeg
    ¼ t ground cinnamon
    3 c milk
    1 t vanilla extract
    Whipped cream
    Whole cinnamon sticks

    Combine cocoa and sugar in a small saucepan, stir in water. Bring to a boil; reduce heat and cook for 2 minutes stirring constantly. Add cloves or nutmeg, cinnamon and milk. Simmer 5 minutes, do not boil. Whisk in vanilla. Pour into mugs; top with whipped cream. Use cinnamon sticks for stirrers. 4 - 1 cup servings.

  • 10-25-2004 10:02 AM In reply to

    RE: Beth & Sherry's TOH Oldies and Goodies Thread - Week 6

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    Super Nacho Appetizer

    ½ lb ground beef
    ½ lb chorizo – Mexican sausage
    1 31 ounce can refried beans
    1 4 ounce can diced green chilies drained
    3 c shredded cheddar cheese
    ¾ c bottled taco sauce
    1 8 ounce container sour cream
    1 medium tomato, chopped
    ½ c green olives, sliced
    Additional cheese for garnish
    Guacamole:
    3 large ripe avocados
    1 T fresh lemon juice
    ¼ t garlic salt
    Brown meats together and drain well. Layer the meat mixture, beans, chilies, cheese and taco sauce in 13x9 pan, greased. Bake at 400 for 20 minutes. For guacamole, peel and pit avocados and mash with lemon juice and garlic salt. Remove nacho mixture from the oven, let cool about 5 minutes, top with layers of guacamole, sour cream, tomato, olives and cheese. Serve with tortilla chips.

  • 10-25-2004 10:02 AM In reply to

    RE: Beth & Sherry's TOH Oldies and Goodies Thread - Week 6

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    Hamslaw Salad

    1 c diced ham
    2 c shredded cabbage
    Dressing:
    ½ c sour cream
    2 T honey
    1 to 2 T Dijon mustard
    ¼ c finely chopped green onion, divided
    ½ c toasted broken pecans

    In small bowl combine dressing ingredients except for 1 T green onion and the pecans. Mix well and cover; chill. Toss together ham and cabbage and add dressing, stirring gently to coat. Just before serving, sprinkle with reserved green onion and pecans.


  • 10-25-2004 10:03 AM In reply to

    RE: Beth & Sherry's TOH Oldies and Goodies Thread - Week 6

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    Pork Piperade

    1 lb boneless pork, cut thin into 1x1/1/2x 1/8 inch strips
    Coating:
    ¼ c all purpose flour
    1 envelope taco seasoning mix, divided
    2 T vegetable oil
    Piperade:
    3 T virgin olive oil
    1 Spanish onion thinly sliced
    2 sweet red peppers cut in julienne strips
    2 c canned plum tomatoes, juice drained and reserved

    IN a small paper bag combine flour and half of taco seasoning mix. Add a few pork strips at a time and shake well to coat. Heat oil in a heavy 10 inch skillet, stir fry pork strips until golden brown and tender. Remove pork to a platter; Cover and keep warm. Wipe out skillet with a paper towel and pour in olive oil; heat until hot, stir fry onion and peppers until crisp tender. Chop tomatoes and add to skillet. In small bowl combine remaining taco seasoning and reserved tomato juice. Stir until blended and add to skillet mixture. Cook and stir until thickened. Return pork to skillet and heat through.

  • 10-25-2004 10:03 AM In reply to

    RE: Beth & Sherry's TOH Oldies and Goodies Thread - Week 6

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    Chocolate Topped Peanut Butter Spritz Cookies

    1 c margarine
    1 c peanut butter
    1 c sugar
    1 c packed brown sugar
    2 eggs
    2 c all purpose flour
    1 t baking soda
    ½ t salt
    Chocolate Topping:
    1 ½ c semisweet chocolate chips
    1 T shortening
    Chopped peanuts

    In a mixer bowl, cream together margarine, peanut butter and sugars. Beat in eggs until fluffy. Stir together flour, soda and salt; add to creamed mixture; blend well. Chill 15 minutes. Use a cookie press with a zigzag end plate to make strips. Bake at 350 on ungreased sheet for 8 to 10 minutes. For topping melt chips with shortening. Using a cake decorating bag or heavy plastic bag with corner tip removed, run a strip of chocolate down center of each cookie and top with chopped peanuts.

  • 10-25-2004 10:03 AM In reply to

    RE: Beth & Sherry's TOH Oldies and Goodies Thread - Week 6

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    Apple Cream Cups

    Vanilla Ice cream
    Chopped peanuts, optional

    Topping:
    ¾ c chopped peeled apple
    1 T water 1 c packed brown sugar
    1 c sour cream or ½ c sour cream plus ½ c plain yogurt
    ¼ t ground cinnamon
    Combine apple and water in a small saucepan or glass bowl. Cover; cook on stove top or MW until water boils. Stir in remaining topping ingredients; cook until sugar melts, stirring once. Let cool slightly; serve warm over ice cream. Top with peanuts, if desired.

  • 10-25-2004 10:04 AM In reply to

    RE: Beth & Sherry's TOH Oldies and Goodies Thread - Week 6

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    Western Beef and Corn Casserole
    Filling:
    1 lb ground beef ½ t salt
    ½ t chili powder
    1 c shredded cheddar or American cheese
    ½ c hickory flavored or regular barbecue sauce
    1 ½ c canned Mexicorn whole kernel corn drained, 12 ounces
    1 8 ounce can tomato sauce
    Crust:
    1 c all purpose flour
    ½ c yellow cornmeal
    2 T sugar
    1 t salt
    1 t baking powder
    ¼ c butter or margarine
    1 c shredded cheddar or American cheese, divided
    ½ c milk
    1 egg, beaten

    Brown beef, drain, stir in the remaining filling ingredients and set aside. To make the crust, stir together flour, cornmeal, sugar, salt and baking powder; cut in butter and blend in remaining ingredients except ½ c of cheese. Spread crust mixture over the bottom and sides of greased 9 inch square baking pan. Do not oil. Pour filling into crust. Bake at 400 for 25 to 30 minutes. Sprinkle with reserved cheese during the last few minutes of baking.


  • 10-25-2004 10:04 AM In reply to

    RE: Beth & Sherry's TOH Oldies and Goodies Thread - Week 6

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    Italian Heritage Chicken

    6 potatoes, peeled and quartered
    1 sweet pepper, cut in lengthwise strips
    1 green pepper, cut in lengthwise strips
    1 t oregano
    1 t paprika
    ½ t garlic powder
    ½ t salt
    ½ t black pepper
    1 frying chicken, skinned and cut in pieces or 6 chicken breast havles, cut in chunks
    1 pound sweet or mild Italian sausage cut in 1 to 2 inch pieces

    Spray 13x9x2 pan with no stick cooking spray. Arrange potatoes and peppers in bottom of the dish. Combine te seasonings, sprinkle a third of the seasoning mixture over vegetables. Layer chicken pieces and sausage over vegetables and sprinkle with remaining seasoning mixture on top. Cover tightly with foil. Bake at 425 for 30 minutes. Reduce oven temperature to 375 and bake an additional 40 minutes.

  • 10-25-2004 10:07 AM In reply to

    RE: Beth & Sherry's TOH Oldies and Goodies Thread - Week 6

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    Forgot to mention: The recipes that I will be posting this week are all from 1991. Beth

  • 10-25-2004 10:08 AM In reply to

    RE: Beth & Sherry's TOH Oldies and Goodies Thread - Week 6

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    I have a lot more recipes to post this week, so please keep bumped if you could, thank you. Check back, as there are some really good recipes for this year. I will try to get as many as I can on this week, may have to carry into next week. Beth

  • 10-25-2004 10:13 AM In reply to

    RE: Beth & Sherry's TOH Oldies and Goodies Thread - Week 6

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    As always: Please add your old recipes, just state what year they are from. This is a thread for those who missed out on these older great recipes and for us who have forgotten about some of them, a gift to others, especially new brides etc who did not start buying this magazine until present times, and have missed out on some of the best years of this magazine. It is our gift to all here, so please help us out and join in. Thank you, Beth

  • 10-25-2004 12:08 PM In reply to

    RE: Beth & Sherry's TOH Oldies and Goodies Thread - Week 6

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    bump :)
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