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beecuzican_PA
  - Joined on 12-16-2003
- Posts 6,132
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Re: HC Recipes to Remember
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 groucho_CT_
- Joined on 08-10-2001
- Posts 3,206
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RE: HC Recipes to Remember
Posted by: SouthernBlueBird_SC Posted on: 6/30/2006 8:00:10 PM
#R7757431
I have several Broccoli Salad recipes
Broccoli and Raisan Salad
1 cup mayonaise
2 Tablespoons Sugar
2 Tablespoons Vinegar
2 to 3 stalks Broccoli flowerets
1 cup raisans
1 medium red onion, sliced thin
6 slices bacon, crisp fried & crumbled
Combine mayonaise, vinegar & sugar & mix well. Add broccoli, 4qwinw, onion & bacon and let stand 30 minutes before serving
Broccoli Salad
Flowerets of 2 stalks broccoli
1/2 med. purple onion, chopped
1/2 cup raisins
1/2 to 3/4 cups chopped pecans
1/4 cup mayonaise
1/2 to 3/4 cups sugar
2 tablespoons apple cider vinegar
1 lb. bacon, crips fried & crumbled
Combine broccoli, onion, raisins & pecans in salad bowl. Mix mayonaise, sugar & vinegar in bowl. Add to salad & mix well. chill overnight. Add bacon at serving time
Green Broccoli Salad
1 bunch broccoli, chopped
1 bunch celery, chopped
1 bunch green onions, chopped
1 7 oz. can sliced water chestnuts,drained
1 cups raisins
1 cup mayonaise
3 tablespoons light vinegar
1/4 cup sugar
Combine broccoli, celery, green onions. & water chestnuts in bowl. Stir in raisins. Combine mayonaise, vinegar & sugar in bowl, mix well, add to salad, toss to coat, Chill for several hours or overnight
Broccoli Salad
l large stalk broccoli, finely chopped
6 slices bacon, crisp fried,crumbled
1 cup shredded cheddar cheese
2 green onions, chopped
1 cup mayonaise
1/2 cup sugar
1/4 cup vinegar
Combine broccoli, bacon, cheese & green onions in large bowl. Combine mayonaise, sugar & vinegar in bowl, add to salad and mix well. Marinate for several hours before serving.
I have some with sunflower seed (1/3 cup) some with chopped cauliflower
All my recipes but one say put dressing over and let marinate but I do have one that says add right before serving to avoid becoming watery.
I think I have always made mine the day I served it. | |
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- groucho_CT_
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- Joined on 08-10-2001
- Posts 3,206
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RE: HC Recipes to Remember
I also have one that has the following dressing over it.
3/4 cup sour cream
1/4 cup miracle whip dressing
1/3 cup sugar
dash of salt
The dressing with the sour cream say to add cheese & dressing right before serving to avoid getting watery. It says this salad is good leftover but will get watery the 2nd day.
Now, I find I have several others and will be glad to post them, This is the only one that dressing was a bit different | |
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- latinrose
- Joined on 09-05-2001
- Posts 1,323
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RE: HC Recipes to Remember
Some great sounding recipes. latinrose | |
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- jolaff
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- Joined on 03-18-2003
- Posts 2,708
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RE: HC Recipes to Remember
Peach BBQ Beans
8 strips bacon, cut into 1-inch pieces
1 red bell pepper, seeded and chopped
1 large yellow onion, chopped
1 3 lb+ can Bushs baked beans
a can peach pie filling*
1/2 cup barbecue sauce
2 tablespoons Old South BBQ Rub, recipe follows
Preheat the oven to 325 degrees F.
Heat a large skillet over medium heat. Add the bacon and cook, stirring, until somewhat crispy and its fat has rendered. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the skillet.
Add the pepper and onion to the skillet and cook, stirring, until softened, about 6 minutes. Transfer the mixture to a large baking pan.
Add the bacon, beans, pie filling, barbecue sauce, and rub to the pan. Mix to combine and bake, uncovered, until hot and bubbly, about 1 hour. * JoLynn's note: Next time I will cut up the peach slices into bite-size pieces.
Old South BBQ Rub:
1/4 cup brown sugar
1/4 cup sweet paprika
1/4 cup kosher salt
3 tablespoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried basil
Combine all ingredients and mix well.
Yield: 3/4 cup
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- groucho_CT_
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- Joined on 08-10-2001
- Posts 3,206
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RE: HC Recipes to Remember
Blueberry Crisp
3 pints fresh blueberries
1/2 C. sugar
Juice and finely grated zest from 1 lemon
3 T. all-purpose flour
For the topping:
1 C. all-purpose flour
1 C. (packed) light brown sugar
2/3 C. rolled oats
1/2 t. cinnamon
1/4 t. salt
10 T. cold, unsalted butter, cut into small pieces
Preheat the oven to 400°F. Butter a 9 x 13-inch glass baking dish.
Mix the blueberries, sugar, lemon juice, zest and the 3 tablespoons flour in a large bowl.
To make the topping, combine the flour, brown sugar, oats, cinnamon and salt in the bowl of a food processor. Add the butter and pulse repeatedly for 2-3 seconds at a time, just until the mixture is clumpy.
Transfer the berries to the baking dish. Spread the topping evenly over the fruit. Bake for 30 minutes or until hot and bubbly.
Note: I don’t own a food processor so I just use my clean hands.
I served this with vanilla ice cream. Everyone raved about it.
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- HDMac_WA
- Joined on 08-15-2002
- Posts 15,914
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RE: HC Recipes to Remember
up to the top for these nummy recipes!
 (`'·.¸(`'·.¸*¤*¸.·'´)¸.·'´) «´¨`·..¤*Hugs, *¤..·´¨`» «´¨`·..¤*Marcia*¤..·´¨`» (¸.·'´(¸.·'´*¤*`'·.¸)`'·.¸) Happiness keeps you sweet, Trials keep you strong, Sorrows keep you human, Failures keep you humble, Success keeps you glowing, but ONLY GOD keeps you going! "You grow up the day you have your first real laugh--at yourself." --Ethel Barrymore When life drops a pile on you, it’s hard to remember that even fertilizer is worth something. But when it does, just pick yourself up, brush yourself off and plow onward. Check out my blog: http://hdmcfar.blogspot.com/
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- bizeebarbie_OR
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- Joined on 08-07-2002
- Posts 4,348
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RE: HC Recipes to Remember
MOM'S MAYONAISE CAKE
2 Cups flour
1 tsp. baking powder
1/2 tsp soda
1/2 tsp salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. mace
1/4 tsp. cloves
1 Cup brown sugar firmly packed
1 tsp. vanilla
3/4 Cup mayonaise
1 Cup hot coffee
1 Cup chopped nuts
1 Cup. raisens
Sift flour, baking powder, soda and salt together.
Add brown sugar and blend.
Add vanilla to mayonaise and stir into flour mixture until well mixed.
Pour hot coffee over nuts and fruit. Add immediately to flour mixture and stir till smooth.
Pour into greased and floured 8x8x2 pan. Bake at 350 for 45 min. | |
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- SouthernBlueBird_SC
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- Joined on 05-26-2001
- Posts 3,458
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RE: HC Recipes to Remember
Peach Pie (Peaches & Cream Pie)
2 pie shell, baked & cooled
8 oz. cream cheese, softened
2/3 cups confectioners' sugar
2 cups cool whip
Mix cream cheese, sugar & cool whip and spread over bottom and sides of cooled pie crust
Slice peaches over the cream cheese mixture, about 2 cups, sliced or chopped
Cook: 1 cup water
1 cup sugar
3 tablespoons cornstarch
Cook the above until clear & thickens, remove from heat and add 4 Tablespoon peach jello, cool until lukewarm and pour over peaches.
Refrigerate until set(about 2 hours) and serve with cool whip or whipped cream.
I use Mrs. Smith frozen pie shells, I remove them from the tin, spray tin with pam and sprinkle sugar over the pan, put pie crust back in pan before baking.
I sometimes use the shortbread crust. This is good but will get soft if not used the same day
One recipe just has cream cheese & 1/2 cups sugar, mix & spread over the bottom of baked crust. (I like to add the cool whip)
This can also be used for other fresh fruit, we like it with strawberries.
Enjoy
Marti | |
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- bizeebarbie_OR
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- Joined on 08-07-2002
- Posts 4,348
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RE: HC Recipes to Remember
CORNBREAD SALAD
1 8.5 oz. pkg. cornbread mix
1 envelope ranch dressing mix
1 Cup sour cream
1 cup mayonnaise
1/2 cup green pepper, chopped
1/2 cup sweet red pepper, chopped
1/2 cup onion, chopped]
3 large tomatoes, chopped
1 16 oz. can pinto beans, drained
2 cups fresh or frozen corn
2 cups cheddar cheese, shredded
10 slices cooked bacon, crumbled
Bake cornbread according to pkg. instructions and crumble. Mix ranch dressing mix with sour cream and mayonnaise in a small bowl. In another bowl, mix together peppers, onin, tomatoes, beans and corn. In a 3 qt. salad bowl, layer 1/2 the cornbread, 1/2 of the vegetables, 1/2 of the cheese, 1/2 of the bacon and 1/2 of the dressing. Repeat layers with remaining ingredients. Cover and store in refrigerator until ready to serve. | |
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- bizeebarbie_OR
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- Joined on 08-07-2002
- Posts 4,348
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RE: HC Recipes to Remember
LAYERED SPINACH SALAD
Salad:
6 oz. fresh baby spinach
2 tsp. sugar, didived
6 hard boiled eggs, sliced
1/2 lb. deli style roast turkery, sliced in strips
2 cups chopped romaine lettuce
Salt and pepper to taste
10 oz. frozen peas, thawed
1 red bell pepper, sliced thin
1 small onion, sliced thin
2 cups cubed Swiss cheese
Dressing:
1 oz. dry ranch style dressing mix
1/2 cup sour cream
1 cup mayonnaise or non fat yogurt
Rinse and dry spinach leaves. Place in the bottom of a deep glass bowl. Sprinkle with 1 tsp. sugar. Add a layer of eggs, turkey and lettuce. Sprinkle with remaining tsp. sugar, salt and pepper. Add a layer of peas, bell pepper, onion and swiss cheese. In a a small bowl, mix together dressing mix sour cream, and mayonnaise. Spread dressing over salad . Garnish with cheese cubes and sliced red onion if desired. Cover and refrigerate overnight. Toss just before swerving. | |
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- jolaff
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- Joined on 03-18-2003
- Posts 2,708
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RE: HC Recipes to Remember
Bumping so this doesn't get buried. | |
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- jolaff
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- Joined on 03-18-2003
- Posts 2,708
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RE: HC Recipes to Remember
Zucchini Casserole
9 cups zuchinni, sliced
3/4 c. chopped onion
2 cans of Cream of Chicken soup (I used Southwester Pepper Jack soup)
1 3/4 c. sour cream
2 c. shredded cheese
1 canister Stove Stop stuffing - prepared according to package directions
Salt & Pepper to taste
Boil zucchini and onion in salt water for five minutes and drain. Combine soup, sour cream; mix together. Combine zucchini and onion mixture with soup and sour cream mixture. In a 9x13 cake pan, add 1/2 stuffing mix (**I pressed it lightly into the pan to form almost a "crust"), then all zucchini mix, cheese, then add remaining stuffing on top of zucchini. Bake at 350 degrees for 30 minutes.
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   Let's all do the Happy Monkey Dance!
IN LOVING MEMORY OF TOBY ("Handsome Man") 4-12-2008
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