Let's play a FOOD / RECIPE GAME

Peppermint Nog Punch

1 quart eggnog
1 liter club soda, chilled
1/2 gallon peppermint ice cream, softened
Hard peppermint candies, crumbled

Stir together first 3 ingredients in a chilled punch bowl or large bowl. Sprinkle with peppermint candies, and serve at once. Note: Punch may be made ahead, without peppermint candies, and chilled up to 2 hours. Stir well and sprinkle with peppermint candies just before serving. Makes 16 cups.
Source: Christmas at Home

Posted by Star

Kathy
Strawberries-next

Oh my, this is fun!

This is the best recipe I've ever found on the BB!!!!!!!!!!


Perfect Peppermint Patties

Posted by: louielouie_inPa

PERFECT PEPPERMINT PATTIES:

1 box (1 lb.) confectioners' sugar, sifted
3 tbls. buter or margarine, softened
2 to 3 tsps. peppermint extract
1/2 tsp. vanilla extract
1/4 cup evaporated milk
2 cups (12 ozs.) semisweet chocolate chips
2 tbls. shortening

In a bowl, combine first four ingredients. Add milk and mix well. Roll into 1-inch balls and place on a waxed paper-lined cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4 in.; chill for 30 minutes. In a double boiler or microwave-safe bowl, melt chocolate chips and shortening. Dip patties; place on waxed paper to harden. YIELD: about 5 dozen

That is the exact recipe but here is what I do:

I double or triple the recipe. After combining all the ingredients I transfer it to a storage container and refrigerate over night.
I use my tiny ice cream scoop (1-1/2 tsp.) and make the balls. I put them on small pieces of waxed paper (about 10-12 patties on a sheet) flatten them and put them in the freezer for at least 1 hour. Take one sheet out at a time - the patties thaw very quickly and if they are really soft it's difficult to coat them in chocolate. When I first tried this recipe my peppermint patties looked more like misshapened blobs, but they were delicious! If the patties do become too soft to handle, pop them back in the freezer. Make sure that the chocolate is not too hot. Dipping chocolate should be around 85 - 90 degrees. A candy thermometer or instant read thermometer is a handy gadget to have.
I think I covered everything but if you have any questions, please ask.
I've been making this candy since the recipe first appeared in 1995. Everyone that I have given them to has raved about them. They're so much better than York Peppermint Patties - the inside of the patty gets very soft after it is coated in chocolate and they melt in your mouth.





ALMOND BARK

Kathy, you and I must have posted at the same time!

Here is a strawberry recipe for you- this is a pie that I make a lot.


French Strawberry Glace Pie

Bake pie shell, set aside. Wash, drain, and hull 1 quart strawberries. Simmer 1 cup strawberries and 2/3 cup water. Then add 1 cup sugar and stir together. Blend 3 T cornstarch and 1/3 cup water---then add this mixture to the strawberries. Boil for one minute, stirring constantly. Cool, and then refrigerate mixture overnight. Put remaining berries into pie shell, and then cover with cooled mixture. Refrigerate until firm, 2-3 hours.





now ALMOND BARK

Almond Bark Candies

1 pkg. Almond Bark, your choice color
1 cup rasins
1 cup chopped nuts, your choice
2 cup cereal (I like cherrios, or rice crispies)

Melt almond bark in microwaveable bowl, in 30 sec. intervales, stirring with each check, until just melted.
Stir in ingredients and spoon onto waxed paper with a tablespoon, into clumps. Let set until firm.

Variatios: Dried cranberries in place of raisins, dip half of pretzels stick and sprinkle with little jimmies, use for candiy molds.

Cherie IN †

Cranberries

Baked Candied Cranberries

1 pound fresh cranberries
1 3/4 cups sugar
2 tbsp water
4 tbsp lemon juice
8 oz orange marmalade
1/4 c brandy (optional)
Spread cranberries in 13x9x2 baking dish. Sprinkle with water and sugar. Cover with aluminum foil and bake for 45 min in a 325 degree oven. Shaking every 15 min. After removing, stir in lemon juice, orange marmalade, and brandy if using. Chill well before serving.

Broccoli

Broccoli-Corn Casserole
2(16-ounce) bags frozen broccoli flowerets -- thawed and drained
2(14 3/4-ounce) cans cream-style corn
2 eggs -- slightly beaten
2 tablespoons butter or margarine -- melted
3/4 cup herb-seasoned stuffing crumbs

Heat oven to 350F.
Mix broccoli, corn and eggs in ungreased 3-quart
casserole.
Mix butter and stuffing; sprinkle evenly over vegetable mixture.
Bake uncovered about 1 hour or until stuffing is golden and vegetables are hot.
**Yield: 8 servings.

ONIONS

This onion soup is delicious. It is from an early TOH

Sue

Four-Onion Soup From Taste of Home This mellow, rich-tasting onion soup is such a main-stay for our family that I felt compelled to share the recipe. Topped with toasted French bread and melted cheese, it's special to serve. -Margaret Adams, Pacific Grove, California
INGREDIENTS
1 medium yellow onion
1 medium red onion
1 medium leek (white portion only)
5 green onions with tops
1 garlic clove, minced
2 tablespoons butter
2 cans (14-1/2 ounces each) beef broth
1 can (10-1/2 ounces) condensed beef consomme, undiluted
1 teaspoon Worcestershire sauce
1/2 teaspoon ground nutmeg
1 cup (4 ounces) shredded Swiss cheese
6 slices French bread (3/4 inch thick), toasted
6 tablespoons grated Parmesan cheese, optional


Slice all onions 1/4 in. thick. In a large saucepan over medium-low heat, saute onions and garlic in butter for 15 minutes or until tender and golden, stirring occasionally. Add broth, consomme, Worcestershire sauce and nutmeg; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Sprinkle 1 tablespoon of Swiss cheese in the bottom of six oven-proof 8-oz. bowls. Ladle hot soup into bowls. Top each with a slice of bread. Sprinkle with remaining Swiss cheese and Parmesan cheese if desired.
Broil 6-8 in. from the heat or until cheese melts. Serve immediately. Yield: 6 servings.

NUTRITIONAL INFO
Nutrition Facts: 1 serving (1 cup) equals 197 calories, 10 g fat (6 g saturated fat), 29 mg cholesterol, 783 mg sodium, 18 g carbohydrate, 2 g fiber, 10 g protein


CARAMEL

Carmel Corn (don't have a recipe, sorry)



Andouille

This was posted this week in "Cookin' Seniors"

Posted by: mapanda Posted on: 6/18/2003 4:11:22 PM
#R1707468
Caramel Popcorn

1 cup (2 sticks) butter or margarine
2 cups firmly packed brown sugar
1/2 cup light or dark corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
6 qts. popped popcorn

Melt butter in large saucepan, stir in brown sugar, corn syrup and salt. Bring to boil, stirring constantly. Boil without stirring for 5 minutes.

Remove from heat; Stir in baking soda and vanilla. Gradually pour over popped corn in two large, shallow baking or roasting pans. Mix well. Bake in 250 degree oven for one hour, stirring every 15 minutes. Remove from oven, cool completely. Break apart and store in tightly covered container. Makes 5 quarts.

forgot to add new word

WHOLE WHEAT FLOUR

Lois

I am going to love this post. I am seeing lots of different recipes that I have to try. These buns have become a favorite of dh and mine. They made them for us at my moms funeral.

Oatmeal Buns

1 cup oatmeal
1 cup whole wheat flour
2 cups boiling water
2 pkg. dry yeast
1/2 cup lukewarm water
1 tblsp. sugar
1 tsp. salt
1/2 cup sugar
1/4 cup oil
1/3 cup molasses
2 eggs, beaten
About 5 cups flour

Pour boiling water over oatmeal and whole wheat flour , allow to cool. Soak yeast in the 1/2 cup lukewarm water, and 1 tblsp sugar.
When mixture is luke warm add the yeat stuff and eggs and enough flour to knead. Keep as soft as possible to knead. Let rise until doubled punch down let rise again, shape buns and rise. Bake 375º about 15 mins.

Pork CHops

I still think this is my favorite way to enjoy pork chops!!

(o:Kay:o)

Posted by: nitnole -Posted on: 8/11/2004

Chili Cherry Chops

1 jar (10 to 12 ounces) cherry preserves
1 cup chopped onion
1/2 cup chili sauce
1/4 cup firmly packed brown sugar
2 cloves garlic, minced
1/2 teaspoon ground cayenne pepper
1 tablespoon dark sesame oil
6 boneless pork loin chops (1-inch thick)
Vegetable oil
Salt and pepper to taste

In medium saucepan, combine preserves, onion, chili sauce, brown sugar, garlic, and cayenne; bring to a boil. Reduce heat and simmer for 20 minutes. Cool to room temperature. Stir in sesame oil. Rub both sides of pork chops with vegetable oil; season with salt and pepper. Place chops on grid over medium-high heat. Close cover and grill until browned on bottom side, about 4 minutes. Turn chops; spread sauce over chops. Grill until internal temperature is 150°F.,
about 4 minutes. Serve with reserved sauce.


Avocado

Posted by: Maddymoo Replies: 4 Posted on: 3/2/2004 10:20:27 AM
#T312958
AVOCADO BACON SANDWICHES

1/4 pound bacon slices, chopped
1 ripe avocado
1/2 teaspoon lemon juice
Salt and pepper, to taste
3 tablespoons butter, softened
4 large slices whole wheat bread
Lemon twist and parsley sprig, to garnish

Fry bacon until crisp. Drain on paper towels.

Peel avocado, taking care not to remove bright green flesh just inside the skin. Cut in half and remove seed. In a bowl, mash avocado, then stir in lemon juice, salt and pepper.

Butter two slices of bread. Spread avocado mixture on buttered sides of 2 bread slices. Scatter bacon over avocado. Cover with remaining bread slices, buttered sides down, and press together.

Cut off bread crusts. Cut each sandwich into 4 triangles. Arrange on a serving plate, garnished with a lemon twist and parsley sprig.

Kathy

Next- Sausage

Sorry I don't know who posted this, I got it a year or two ago off the board.

SAUSAGE CORNCAKE

24 smoky link sausages (these are pre-cooked sausages, about the size of a small hot dog)
1 1/4 C. flour
1 Tbsp. baking powder
1 tsp. salt
1 C. All-Bran cereal
2 Tbsp. sugar
1 16 oz. can whole kernal corn
milk
1/4 C. oil
2 eggs

Stir dry ingredients together. Drain corn liquid into a measuring cup and add enough milk to make 1 cup. Place liquid, oil, corn and All-Bran in large bowl and mix well. Add dry ingredients. Spread in a greased "jelly roll pan". Arrange sausage links in 2 rows on top. Bake at 400 for 25 minutes.


CARROTS

Yummy Breakfast Pizza

1 lb bulk sausage
1 roll crescent rolls
1 c frozen hash browns, thawed
1 c cheddar cheese, shredded
4-5 eggs
1/8 tsp pepper
2 Tbsp parmesan cheese

Cook sausage until browned, drain. Separate roll dough into 8 triangles & place on an ungreased 12" pizza pan with the points to the centerr. Press over the bottom & sides of the pan forming a crust. Seal the perforations . Spoon the sausage over the crust & sprinkle with potatoes, top with cheddar. In a bowl , beat together the eggs and pepper. Pour onto the crust, top with parmesan & bake @ 375° for 25-30 min.

Cooked Turkey