Let's play a FOOD / RECIPE GAME

carol1229:

Hope this is OK!!!!!

Perfect!!! It sounds fantastic! Copying and going to whip one up over the weekend!! Thanks, Carol!

HONEY GINGERBREAD

Posted by: emr  -  Posted on: 3/13/2007

Elza says, "This is one of my mother's recipes, and a tried-and-true favorite. I used to make it often as an after-school snack for the boys."

HONEY GINGERBREAD

 1-1/2 c. all-purpose flour
 1/4 c. sugar
 2 tsp. baking powder
 1/4 tsp. baking soda
 1/2 tsp. salt
 1/2 tsp. each: ginger, cloves, cinnamon
 1 egg, well beaten
 1/2 c. honey
 1/2 c. milk or water
 4 Tbsp. oil

 Sift dry ingredients 3 times. Mix egg, honey, milk & oil. Combine liquid and dry ingredients; beat thoroughly. Pour into greased 9x12 pan and bake at 350 degrees for 30-35 minutes.

 Elza's note: You probably don't have to sift that many times, but it does help it to mix more easily, I think.

Next ingredient: prunes 

PRUNE  SOUR  CREAM  MUFFINS

TOPPING:
2 tbsp. sugar
2 tbsp. finely chopped walnuts
1/4 tsp. cinnamon

 BATTER:
2 c. flour
1 1/4 c. sugar
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 c. chopped, dried, pitted prunes
1/2 c. chopped walnuts
1 lg. egg
1 lg. egg yolk
1 c. sour cream
6 tbsp. butter, melted
2 tbsp. milk
1 tsp. vanilla

  Mix topping ingredients and set aside.  Grease or line 12 muffin cups.  Sift first 5 ingredients into a large bowl.  Add prunes and walnuts; stir.  Whisk egg and egg yolk in a medium bowl.  Add sour cream, butter, milk and vanilla.  Stir until smooth.  Make a well in center of flour mixture.  Add egg mixture and stir until just combined.  Divide batter among cups; sprinkle with topping.  Bake at 400 degrees until tester comes clean, about 25 minutes.  Invert onto rack and cool slightly. 

These muffins have a cake like consistency.  Makes 1 dozen.

Next: chicken wings

This is a tried and true-always a hit at get togethers...and the best part-REALLY EASY!!!!

TERIYAKI CHICKEN WINGS

2 lb. CHICKEN WINGS
6 Tbsp. soy wauce (I always use the lite soy sauce)
2 Tbsp. sugar
2 heaping Tbsp. applesauce
1 clove garlic, minced

Remove wing tips from chicken wings; split wings at joint (or you can certainly leave them whole if you prefer). Rinse well. In a small bowl or glass measuring cup, combine soy sauce, sugar, applesauce and garlic; mix well. Place chicken wings in a resealable plastic bag (I usually double the bag just to be sure it doesn't leak); pour marinade over. Seal bag and place in the refrigerator; marinate overnight (I always put the bag into a bowl-also to prevent leaks should there be any in the bag), turning bag once so that marinade will cover wings. I also occasionally flip the bag over to coat the wings too. Remove wings from marinade and place them on a foil lined baking sheet with sides. Discard any remaining marinade. Bake @ 375 degrees for 45-50 minutes, turning wings over half way through the cooking time for even browning.

COUSCOUS

this is so simple - but it is yummy!

Parmigiano-Reggiano Couscous

Bring 2 c chicken broth and 2 Tbls butter to a boil in a medium sauce pan (or in the microwave in a casserole dish).  Stir in 1 10 oz. box plain couscous.  Cover.  Remove from heat and let stand 5 minutes.  Fluff couscous with a fork; stir in 3/4 c parmigiano-reggiano (or any good qality parm. cheese).  Add salt and pepper to taste.

 Tuna fish

HOMESTYLE  ROTINI  TUNA  BAKE

1/2 of a 1 lb. pkg. Creamette rotini,    uncooked
1 can condensed cream of celery soup
1/2 c. milk
1/2 c. sour cream
1 (9 1/4 oz.) can Starkist tuna in water, drained and flaked
1/2 c. green pepper, chopped
1 (2 oz.) jar diced pimento, drained
2 tsp. parsley flakes
1/2 tsp. seasoned salt
1/4 tsp. pepper
1/4 tsp. dill weed
1 can or 1 1/2 c. Durkee French fried onions

Prepare pasta according to package directions; drain.  Combine soup, milk, and sour cream until smooth.  Stir in remaining ingredients and 1 cup French fried onions.  Pour into a 2 quart casserole.  Bake, covered, in a 350 degree oven for 25 minutes or until heated through.  Top with remaining onions.  Bake, uncovered, 5 minutes or until onions are golden brown.

Next: egg noodles

Caraway Noodles

1/2 lb. wide egg noodles

3 T. butter

3T minced onion

2 t. caraway seed

salt and pepper to taste

Cook noodles, according to package directions, until tender yet firm.  Drain.  Transfer to serving bowl.

In small skillet over medium heat, melt butter.  Add onion and cook, stirring for 1 minute.  Add caraway seed and cook for 1 minute more. 

Pour over egg noodles and toss gently.  Season with salt and pepper to taste.

Makes 4 to 6 servings.

Next item:  Guava

EASY GUAVA CAKE

1 (18.25 oz.) pkg. yellow or white cake mix

1 (4-serving size) pkg. vanilla instant pudding mix

4 eggs

1/2 c. vegetable oil

1 c. GUAVA juice concentrate

1 c. Sprite (lemon and lime flavor)

  Grease a 13x9" pan. Combine all cake ingredients; mix well.  Pour into prepared pan.  Bake @ 350 degrees for 35-40 minute or until cake tests done. Cool completely.  Serve plain or frost with your favorite frosting.

HONEY

Blizzard of Oz

1/4 cup apple juice    

1/2 cup diced strawberries

1 tablespoon honey

1/2 cup raspberries

1/2 cup diced sweet cherries

1/2 cup vanilla lowfat yogurt 

Place apple juice, honey, cherries, strawberries, rasberries and yogurt in a blender and mix on low speed until mixture is well blended.  Continue mixing, gradually increasing the speed, until mixture is smooth.  Pour mixture into a glass and enjoy. 

Pistacchio (pudding) 

 I never know whether to make this or the pistachio dessert when I am hungry for pistachio pudding.

Pistachio Jello

1 pkg.(3 1/2 oz)pistachio instant pudding

1(8oz. ) container cool whip

1 large can crushed pineapple with the juice

1/2 cup chopped nuts

Mix together dry pudding mix and pineapple; fold in cool whip. add nuts and stir. Must refrigerate for 4 hours before serving.

Next Ingredient: OVER RIPE BANANAS   but not bread as I made that today.

FOOLPROOF ONE BOWL BANANA CAKE

1/2 c. margarine

2 eggs

1 tsp. vanilla extract

2 1/2 tsp. baking powder

1/2 tsp. baking soda

1 1/4 c. sugar

1 1/2 c. mashed OVERRIPE BANANAS (about 5)

2 c. all-purpose flour

1/4 tsp. salt

  Mix all ingredients together in a large bowl until smooth.  Pour batter into a greased 13x9" pan. Bake @ 350 degrees for 30-40 minutes or until cake tests done.  May be frosted with a frosting of your choice or just sprinkled with confectioners' sugar.  Freezes well.

RUM EXTRACT

This is a fantastic summer dessert - tried and true many times over and the dish is always empty......I take this to alot of potlucks/picnics when the weather turns warmer....yummy!!

Pina Colada Wedges

2 c. vanilla wafers or graham cracker crumbs, i prefer graham cracker crumbs
1/3 c. margarine, melted
1 (8 3/4 oz.) cream of coconut
16 oz. cream cheese
1 (8-oz.) ctn. Cool Whip
1 (8-oz.) can crushed pineapple, drained
1/2 c. chopped maraschino cherries
1/2 c. chopped pecans
1/2 c. flaked coconut, toasted
1/2 tsp. rum extract

Combine crumbs and margarine. Press into 9x13-in. dish. Gradually add cream of coconut to cream cheese; mix well with electric mixer until well blended. Stir in rum extract. Fold in Cool Whip, pineapple, cherries and nuts. Spread over crust. Sprinkle with toasted coconut. Chill several hours. Serves 15.

Carrots 

This is not only pretty, but it keeps a long time in the refrigerator.......

Copper Carrot Salad

2 qt. carrots, sliced or chunked
Cook to crisp-tender, drain & cool.

Add:
1 large red onion, sliced &
separated into rings
1 small (4 oz.) can sliced
mushrooms, drained
1 green pepper, chopped
some celery, chopped

Mix together:
1/2 c. vegetable oil
3/4 c. vinegar
1 tsp. worcestershire sauce
1/2 tsp. pepper
1 can condensed tomato soup
1 c. sugar
1 tsp. salt
1 tsp. prepared mustard
Pour over vegetables and chill overnight.

This makes a pretty large salad.

Next ingredient: MALTED MILK BALLS 

Quick Shredded Carrots

4 cups shredded scraped carrots

1/2 cup shredded onion

2 T. water

2 T. butter

1/2 t. salt

dash pepper

Combine ingredients in saucepan;  cover tightly.  Cook over high heat just to boil.  Reduce heat, toss carrots lightly with fork and simmer 10 to 15 minutes.  Serves: 4 to 6

Tip:  For an oven dinner, bake in covered casserole at 350 for 30 minutes.

 Next item----Mexican-style corn

 
Continental Zucchini

1 lb. zucchini (about 4 small)
1 can (12 oz.) vacuum-packed whole kernel corn, drained (Mexicorn is what I use!)
1 (2 oz.) jar chopped pimiento, drained
2 medium cloves garlic, crushed
2 Tb. salad oil
1 tsp. salt
1/4 tsp. pepper
1/2 c. mozzarella cheese

Prepare 3 c. cubed zucchini as directed at left.

In lrg. skillet, stir together all ingredients except cheese. Cover; cook over medium heat, stirring occasionally, about 10 min. or 'til squash is crisp-tender. Stir in cheese; heat through.

4-6 servings

Next Ingredient: MALTED MILK BALLS