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The Ladies Of Marmalade Lane,
Charney, Corinne, AmyB and Roberta
Life is not measured by the number of breaths you take but by the moments that take your breath away!
1/3 cup margarinesoftened
3 tbsp of tacoseasoning
12 ears of corn withhusks
heat coal or gasgrill up.
mix margarine andtaco seasoning together mix well.
carefully pull backthe husks, remove silk.
spread butter mixtureover corn.
pull husks back overthe corn cob.
securely the huskswith husks or string.
Grill corn uncovered4 -6 inches from med heat for 20 to 30 minutes.
turn them frequentlyuntil tender.
2 cups coleslaw mix
2 cups shreddedcarrots
2 cups broccoli slaw
1 med yellow and redbell pepper-- chopped ( 1cup)
1 cup slawdressing (or make ur own too)
spread 1 cup of the slaw mix in bottom of a 2 1/2 gt clear glass bowl.
layer with 1 cupcarrots, 1 cup broccoli slaw and then the bell peppers.
layer with remailingslaw mix carrots and broccoli mix.
pour the dressingover slaw.. sprinkle additional broccoli mix.
cover and refrigeratefor a least 2 hrs b4 u serve.... toss a little b4 u serve it..
1 cup margarine soft
2 cups sugar
6 tbsp cocoa
1 cup flour
2 tsp van
1/2 tsp salt
mix all together andput in a 9x13 pan
bake for 25-30 min in350 oven.
Spread 1- 7oz jar ofmarshmellow creme over brownies mixture.
In a lg sauce pan add1 cup peanut butter and 2 cups choc chips,melt and stir well.
add 3 cup ricekrispies mix well.
spread overmarshmellow mixture.
cut in squares
1 can black beans (or2-cups cooked)
1 can garbanzo beans(or 2-cups cooked)
1 can red kidneybeans (or 2-cups cooked)
1 medium red onion,chopped fine
1 cup frozen corn
1 (10-oz) can Roteltomatoes with green chiles
1 green pepper,chopped
1/2 cup fresh choppedcilantro (or parsley); can use less or more to taste, but I prefer lots ofcilantro
1 bunch green onions,chopped
2 stalks celery,finely chopped
Optional Add-ins (notincluded in nutritional info):
*Fresh tomato,seeded, chopped
*Black or greenolives, chopped
*Carrots, grated orfinely chopped
1/4 cup olive oil
2 T. wine vinegar (Iused white-wine vinegar)
2-4 cloves garlic,minced (I used 4, as I like more garlicy flavor)
Juice from half alime (or 2-3 T.)
1/4 tsp. salt
Drain & rinsebeans in colander. In an extra large bowl, combine all chopped/freshingredients.
Mix dressing in aseparate bowl, and pour over bean/veggie mix.
Refrigerate severalhours before serving.
Makes approximately10 cups. Serving size equals 1 cup.
Number of Servings:10
Source: What’sCookin’ Chicago, originally on Food.com
Makes a HUGE amountso half or quarter the recipe if making for a smaller crowd
1 5 lb. bag yukongold potatoes, peeled, cooked, then diced
6 eggs, hard boiledand chopped
2 cups sweet onions,finely chopped (approx. 1 1/2 large onion)
1 cup celery, finelychopped (approx. 3 stalks)
3/4 cup pickle relish
1/4 cup Italian flatleaf parsley, finely chopped
1 1/2 cups Mayonnaise
2 tbsp. yellowmustard
1/4 cup milk
1 1/2 tsp. koshersalt
1/2 tsp. freshlyground black pepper
2 tbsp. sugar
Peel potatoes andplace in a large pot. Cover with waterand place over high heat and bring to a boil. Boil for approximately 20 minutes, until fork tender (or a little longerif you like your potatoes softer). Drainpotatoes and allow to cool to room temperature. Dice potatoes and place in a very large bowl.
Meanwhile, place eggsin an even layer in a medium sized pan. Add cold water, covering eggs about 1 inch above with the water. Bring eggs to a rolling boil, then remove fromheat and cover the pan. Allow eggs toset for 13 minutes. Drain the water andlet eggs cool slightly so you can touch them. Peel eggs and chop them, then add them to the bowl with the potatoes.
Add the finelychopped onion, celery, parsley, and relish to the potatoes. Gently stir until incorporated.
In a separate smallbowl, stir together the mayo, mustard, milk, salt, pepper & sugar untilcombined. Add to the potatoes and stirto fully coat the potatoes. Cover withplastic wrap and refrigerate for several hours or overnight to allow flavors tomarry.
21 ozs fudge browniemix (chewy style)
2 large eggs
1/3cup vegetable oil
4 ozs cream cheese(softened)
4 ozs marshmallow(cream)
8 ozs whipped topping(frozen whipped topping thawed)
1 1/2 cups milk(cold)
3 1/3 ozs pie filling(instant white chocolate pudding and pie filling mix or cheesecake or vanilla)
6 ozs caramel topping
1 Prepare brownieswith eggs, water and oil according to package directions, using a 13x9 pan.
2 Cool. Breakbrownies into pieces.
3 Beat cream cheeseuntil creamy.
4 Beat in marshmallowcream.
5 Stir in half of thewhipped topping; set mixture aside.
6 Stir together milkand pudding mix, stirring until thickened. Stir in remaining whipped topping.
7 Crumble half ofbrownie pieces in an even layer in bottom of trifle dish or large glass bowl.
8 Pour half of creamcheese mixture over brownies.
9 Drizzle with halfof caramel topping.
10 Top with half ofpudding mixture.
11 Repeat layers.
12 Cover and chill 2hours.
13 NOTES: Easilydoubled and made in a large trifle dish or 13x9 pan.
14 Can substitute anyflavor pudding.
These are definitelykeeper! Even my 'picky eater' son ate these!I found this recipe in a Fix it andForget it cookbook.
2 lbs sweet Italiansausage, cut into 5-inch lengths(I used turkey I Italian sausage)
48-oz jar spaghettisauce
6 oz can tomato sauce
1 large onion, thinlysliced
1 green pepper,thinlysliced
1 tablespoon Parmesancheese
1 teaspoon driedparsley
1 cup water
Place sausages inskillet. Cover with water. Simmer 10 minutes. Drain. Combine remainingingredients in slow cooker. Add sausage. Cover and cook on low for 6 hours.Serve in buns or cut sausage into bite-sized pieces and serve over cookedspaghetti. Sprinkle with more Parmesan cheese.(We had ours on hoagie rolls)
Total time: 50 min Prep time: 15 min
16 ozs peaches(sliced, light syrup)
1 yellow cake mix
1/3 cup oil
6 ozs yogurt (peach)
4 ozs whipped topping(frozen)
1 Preheat oven to 350degrees. Grease and flour 2 8-inch or 9-inch round cake pans.
2 Drain the peaches,reserving the syrup. Add enough water to the syrup to make 1 1/4 cups. In alarge bowl, beat cake mix, syrup, oil and eggs until well combined.
3 Pour batter intoprepared pans. Bake at 350 degrees, 27 to 32 minutes for 8-inch pans or 23 to28 minutes for 9-inch pans. Cool 10 minutes in pan, then remove to wire rack and cool completely.
4 Cut peaches intobite-sized pieces. Mix yogurt and whipped topping, then fold in peaches.Place 1 layer of cake on serving plate; top with 1/2 of the whipped topping mix. Cover with the second cake layer and frost topwith remaining whipped topping mix. Refrigerate about 2 hours before serving
Gina's Weight WatcherRecipes
Servings: 9 • ServingSize: 1 cup • Old Points: 3 pt • Points+: 4 pts
Calories: 169.2 •Fat: 1.2 g • Protein: 18.5 g •Carb: 21.2 g • Fiber: 2.3 g
Servings: 6 • ServingSize: 1 bowl (1-1/2 cups) • Old Points: 5 pt • Points+: 6 pts
Calories: 253.8 •Fat: 1.8 g • Protein: 27.7 g • Carb: 31.9 g • Fiber: 3.4 g
1/4 cup flour (tomake gluten-free use 2 tbsp cornstarch instead)
2 cups water
4 cups fat freemilk
1 large celery stalk,chopped
1/2 medium choppedonion
8 oz sliced babyportabella mushrooms
fresh ground pepper
pinch of thyme
10 oz frozen classicmixed vegetables (peas, carrots, green beans, corn)
2 potatoes, peeledand cubed small
16 oz cooked chickenbreast, diced small
Create a slurry bycombining 1/2 cup of the cold water with flour in a medium bowl and whisk untilwell blended. Set aside.
Pour remaining waterand milk into a large pot and slowly bring to a boil. Add celery, onion,mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and returnto a boil. Partially cover and simmer on low until vegetables are soft, about20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Addchicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3minutes, until soup thickens, adjust salt and pepper to taste and serve.
1 8-ounce package cream cheese,softened
1 cup confectioners sugar
1 teaspoon vanilla
1 cup whipping cream, whipped
2 packages Graham Cracker Tart Shells
Choose your favoritepie filling: Cherry, Blueberry and I have also used
cans of crushed pineapple for topping whichare our family favorites!
Blend together creamcheese, sugar and vanilla until smooth.
Fold in whippedcream.
Place mixture in tartshells.
Top with pie fillingof your choice.
Chill for four hoursin refrigerator before serving.
*To express my Italian heritage; I crushamaretti cookies and sprinkle some on top
of fruit before serving.
1/3 cup butter
2 Tablespoons mustard
1 teaspoonWorcestershire Sauce
1/4 teaspoon LemonPepper
6 ears of corn, husksand silks removed
In a saucepan meltbutter, stir in mustard, horseradish, worcestershire sauce and lemon pepper.Place each ear of corn on a 9x12" piece of heavy-duty foil. Drizzel buttermixture over corn. Fold edges of foil to seal pouch securely, leaving space forexpansion of steam. Grill 15 min. turning occasionally.
(Variation: Can substitute 1 can favoritecorn (drained) for the ears of corn and 4 T. Dijon-naise mustard forhorseradish and mustard
1/3c. lemon juice,
3Tb. orange juice
1packet knoxunflavored gelatin
1/2tsp. lemon peel
1/2tsp. orange peel
4stiff beaten eggwhites
1(8 in.) pastry shell
Combine the 4 eggyolks with the 1/2 cup sugar, fruit juices and salt. Cook in double boileruntil thick, stirring constantly. Add gelatin softened in water and stir untildissolved. Add fruit peels and cool partially until set. Gradually add1/4 cupsugar to egg whites and beat until glossy and sugar is dissolved. Fold intolemon mixture. Pour into baked pie shell and chill until firm. It is awonderful dessert on a hot summer day.
Maidrite sandwiches are the original barbecuesandwich and these began in Iowa.
1 pound hamburger browned
1 onion chopped and browned with thehamburger.
1 can of chicken gumbo soup
2 Tbsp catsup
2 Tbsp mustard
Brown hamburger and onions together. Addallother ingredients. Simmer for 30 minutes and then serve on hamburger buns.
1 package Romaine lettuce
1 can mandarinoranges, drained
1 can chunkpineapple, drained
1 package sliveredalmonds
Poppy seed or Sweetand Sour, any brands
This dish is bestprepared individually, that is, have each person determine amounts ofingredients in their salad, but it can be prepared in a large bowl if desired.
3 cans butter beans, drained
2 cans tomato soup
1 lb burger
1/2 lb bacon
1 cup brown sugar
Fry bacon (chopped in half, long 4-inslices). Remove bacon from frying pan,set aside to drain on papertowel. Drainsome of leftover fat from frying pan but allow some to remain. Fry hamburger in remaining bacon grease.Slice or chop onions and add to hamburger just until soft. Mix all ingredients together in a 9x12pan--crumble bacon, add soup, burger-onion mixture, brown sugar and drainedbutter beans. Stir. Bake at 350 for 1 hour.
1 bunch broccoli
1 head of cauliflower
1 head of lettuce
1 small onion(optional)
1 lb bacon fried andcrumbled
2 cups Miracle Whip
1/2 cup parmeseancheese
1/2 cup sugar
Fry bacon. Drain on papertowel and crumble. Chop broccoli, cauliflower and onion. Mix all salad ingredients together in largebowl. Mix together all dressing ingredients. Toss salad with dressing right beforeserving.
1 can Eagle Brandmilk
1 can strawberry orcherry pie filling (Thank You brand)
1 large containerCool Whip
1 can crushedpineapple, well- drained
Mix all ingredientstogether in large bowl. Pour into 13x9pan. Freeze until solid. Defrost for 1 hour in refrigerator prior toserving. Cut into squares. Serve.
Popcorn Salad # 79--- Rene Montgomery
This is such anunusual salad, but it is delicious!
Mix up first:
2 cups mayo
2/3 cup sugar
2-3 tsp. apple cidervinegar
2 cups cut up celery
2 cans water chestnuts
2 cups shreddedcheese
1/2 lb. bacon, friedcrispy
1/4-1/2 cup onion (orgreen onions)
Optional: ¼ cupshredded carrots
Add last, just beforeserving:
3/4 bag of Old DutchPopcorn
1 bag of coleslaw mix (I prefer angel hairshred)
1 small can pineappletidbitds (drained)
1 cup mayo
1 teaspoon celeryseed
1 Tablespoon sugar
1-2 Tablespoon whitevinegar (or cider vinegar)
1/2 teaspoon dillweed
In a large bowl mix all ingredients togetherand cover, Refridgerate until serving time.
(for 2-3 people)
In the blender put:
4 big scoops of icecream
1 1/2 cup cold (leftover) coffee
1 cup milk
2 T. hershey syrup
1 teaspoon vanilla
Blend well until ice cream is incorporated
1/2 c. sugar
1 Tb. cornstarch
1/2 c. water
1-1/4 c. fresh or frozen blueberries
1 Tb. lemon juice
Graham Cracker Mixture
2-1/4 c. graham cracker crumbs(about 36squares)
2 Tb. sugar
1/2 tsp. ground cinnamon
1/2 c. butter or margarine, melted
1-1/2 c. sugar
1 package (3.4 oz) instant cheesecake orvanilla pudding mix
1 qt. whipping cream
2 c. milk
2 tsp. vanilla extract
In a small saucepan, combine sugar andcornstarch. Gradually stir in water until smooth. Stir in blueberries and lemonjuice. Bring to a boil. Reduce heat, simmer, uncovered for 5 minutes or untilslightly thickened, stirring occasionally. Cover and refrigerate until chilled.
In a bowl, combine cracker crumbs, sugar andcinnamon. Stir in butter. Pat into an ungreased 15" x 10" x 1"baking pan. Bake at 350º for 10-15 minutes until lightly browned. Coolcompletely on a wire rack; crumble.
In a large bowl, whisk the ice creamingredients. Fill the ice cream freezer cylinder 2/3 full; freeze according tomanufacturers directions. Refrigerate remaining mixture until ready to freeze.Whisk before adding to ice cream freezer - mixture will have some lumps.
In a large container, layer the ice cream,graham cracker mixture and blueberry sauce three times; swirl. Freeze.
Yield - 2 qts.
21. Cinnamon Plums w/ Port Sauce--- Kay Schuch
(Adapted from Raichlen's Indoor Grilling)
for the Port Sauce*:
1 cup port*
2 whole cloves
2 strips lemon zest, each about 1/2 by 11/2" (see Notes)
1 (3") cinnamon stick
3 Tb. sugar, or more to taste
1-1/2 tsp. cornstarch
1 Tb. fresh lemon juice
for the plums :
4 lrg. ripe plums (see Notes)
8 (3") cinnamon sticks
8 strips lemon zest (see Notes)
vanilla ice cream or yogurt, for serving
4 fresh mint sprigs, for garnish
Make the port sauce: Place port in a heavynonreactive saucepan. Stick cloves into the strips of lemon zest and add to theport, along with the cinnamon stick and sugar. Gradually bring to a boil overhigh heat, then let boil until slightly reduced and just beginning to becomesyrupy, 3-5 min.
Dissolve corn starch in lemon jc. &gradually stir into port mixture. Reduce heat to med. and let sauce simmer 'tilit thickens, 1-2 min. Strain sauce into heat-proof bowl & let cool to roomtemp. Sauce can be refrigerated, covered, for several days.
Prepare plums: Cut each in half along thecrease. Twist plum halves in oppositedirections to separate them. Remove& discard pits. Cut each plum half in half. Using metal skewer and workingfrom the pit-side, make hole in center of each plum quarter. Then thread 2 plumquarters on each cinnamon stick, skin side to cut side, placing a strip oflemon zest between the two quarters. Repeat with remaining plum wedges to make8 cinnamon stick skewers. The recipe can be prepared several hours ahead tothis stage.
When ready to cook, set up grill for directgrilling & preheat to high. Brush and oil grill grate. Cook plum kebabs,basting w/ port sauce, 'til they are sizzling & golden brown, 2-4 min. perside, turning w/ tongs. Baste one last time.
To serve, scoop vanilla ice cream into 4martini glasses, wine goblets or sm. bowls. Place 2 plum kebabs on top of eachscoop of ice cream & spoon remaining sauce over them. Garnish with mintsprigs and serve at once.
Note: The zest is theoil-rich outer yellow rind of the lemon. Remove it in the thinnest possiblestrips using a vegetable peeler, zester or paring knife.
Note: Almost any typeof plum is good grilled. I like big, fleshy, freestone purple plums!
Note: Don't skimp ona cheap wine! I used a good Merlot and it was PERFECT!! Yumm!
(from TOH Simple& Delicious - March/April 2009)
2 pkg. (3 oz. ea.)ladyfingers, split
3 c. heavy whippingcream
1 (8 oz.) pkg. creamcheese. softened
1/2 c. lemon curd
2/3 c. confectioners'sugar
Set aside 5 ladyfingers; line sides and bottomof lightly greased 9-in. springform panwith remaining ladyfingers. In large bowl, beat cream until stiff peaks form;set aside.
In another large bowl, beat cream cheese andcurd until smooth; add sugar. Beat on medium for 1 minute. Fold in whippedcream. Spread half of cream cheese mixture into prepared pan. Arrange reservedladyfingers in a spoke pattern over top. Spread with remaining cream cheesemixture. Cover and chill overnight.
Yield: 12 servingsServes: 4
Note: What awonderful, simple, refreshing, light, fluffy and not at all over-sweetdessert!!
6 cups baby spinach
1/3 cup crumbled feta cheese
1/3 cup sliced almonds
1/2 pint fresh raspberries (or 1 cup driedcherries)
In a large serving bowl, toss spinach withfeta cheese and almonds. Dress with raspberry vinaigrette, as desired. Dividesalad among 4 salad plates; garnish with fresh raspberries; serve immediately.Refrigerate any remaining dressing.
1/4 cup raspberry vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon sugar
3/4 cup Crisco Canola Oil*
In a small jar with a lid, combine thevinegar, Dijon mustard, salt, black pepper and sugar; shake well. Pour inCrisco Oil and shake until well blended.
3 lbs. freshmushrooms, sliced
1/4 cupWorcestershire sauce
1/2 cup brandy
8 T. butter
In a large skillet, saute the sliced mushroomsin the butter until brown. Add Worcestershire sauce and simmer until almost allsauce is absorbed by the mushrooms. Add the brandy and continue to simmer untilmushrooms are tender. (Took about 45 minutes total cooking time!!)
Serve on grilledsteak or burgers. I like to put some on burgers, top them with Swiss cheese anda dollop of sour cream!
I know crisp recipessupposedly have oatmeal in them. But that's now how we had it when we weregrowing up. This is the only way I will eat apple crisp. Of course it's mom'srecipe:O) (Actually it's from Betty Crocker cookbook, copyright 1950!!)
Place in buttered 10X 6 X 2" baking dish**:
4 c. sliced apples
1 tsp. cinnamon
1/2 tsp. salt
1/4 c. water
3/4 c. flour
1 c. sugar
1/3 c. butter
Drop mixture over apples. Bake at 350º for 40minutes. Serve warm with cream.
**I've never beenable to find this size pan, so I use a 9 X 13 X 2" pan and one-and-a-halfthe recipe!
2/3 c. butter
3 egg yolks, slightlybeaten
3 egg whites, wellbeaten
pinch of salt
1/2 c. chopped nuts
2 c. powdered sugar
2 squares meltedchocolate
1 tsp. vanilla
1 quart vanilla icecream, softened
graham cracker crumbs
Cream together butter& powdered sugar. Add egg yolks, melted chocolate, salt, vanilla &nuts. Fold in beaten egg whites. Grease 9X13" pan. Pat graham crackercrumbs on bottom. Carefully pour in the filling & freeze for 2 hours.Remove from freezer & spread the vanilla ice cream over top. Sprinkle moregraham cracker crumbs on top & return to freezer. Remove about 10 - 15minutes before serving, cut and serve. 10-12servings
26. Vegetable Pizza #1--- Kay Schuch
***You can make thisand cut it into small appetizer pieces!
*2/3 c. mayo or saladdressing
2 (8 oz.) pkgs. creamcheese, softened
**1/2 c. sour cream
1 tsp. dill weed
1 Tb. parsley flakes
1 tsp. seasoned salt(Lawry's®)
1 clovegarlic, crushed
27.Vegetable Pizza #2--- Kay Schuch
*1/2 c. mayo or saladdressing
1 small pkg. HiddenValley Ranch dressing mix.
1 clove garlic,crushed - optional
2 tubes crescentrolls***
On a jelly roll pan****, roll out the crescentrolls and pinch seams together. With the heel of your hand, keep pushing thecrescent rolls from the center out to the sides of the pan to form the crust!Bake at 375º for approx. 15 min. Remove from oven and allow to cool completely.
For the "sauce" cream allingredients together and spread over crust.
Top pizza with a variety of choppedvegetables. I most frequently use cauliflower, broccoli, bell pepper, cucumberand seeded tomatoes. I've also used shredded carrot, sliced radishes, choppedkohlrabi, whatever you like and whatever is available. Then top the pizza withgrated cheese - cheddar, swiss, colby, whatever you prefer. OR you can leavethe cheese off. Either way, it's so good!!:O)
Notes: * I prefer to use mayonnaise. I likethe lack of actual flavor it has so that all the other flavors in the"sauce" and the veg. can really come out.
** I usually useplain sour cream. On occasion, I will use sour cream and chives. It adds adifferent flavor that adds a slightly different dimension.
*** Recently, I'vebeen using the Butter Flaky Crescent Rolls and I'm going to use them from nowon. They make an already flaky crust even more flaky and the buttery flavor ismore pronounced and wonderful!!
**** I use my pizza stone.Makes a better crust. I serve it right from the stone, too.
28. Zucchini Pickles--- Andrea Glassman
A Grandma Ruthrecipe. (My grandma) She didn’t tell me what it was until after I ate it.Tasted like pickles to me. Amazing how parents and grandparents do that to you.These pickles will keep for several months in the refrigerator.
2 med. zucchini
1 med. onion, thinlysliced
1 cup sugar
1 cup white vinegar
1 tsp salt
1/2 tsp mustard seed
1/4 tsp celery seed
1/4 tsp tumeric
Mix sugar, vinegar,salt, mustard seed, celery seed, and tumeric.
Slice (do not peel)zucchini. Place zucchini, onion, sugar, vinegar, and spices in 2-quartcasserole dish.
Put lid on (orplastic wrap); microwave on high 8 minutes, stirring twice.
Put in a jar; keep inrefrigerator.
29. Green Beans in Vinaigrette--- Andrea Glassman
I served these hot. Icooked as recipe states - but let the beans sit in hot water (about tenminutes) until I was ready. I then drained and tossed with dressing.
Regarding dressing: Imixed all ingredients and used an immersion blender to mix. This essentiallypulverized the shallots.
10 cups water
2 lb string beans,ends snipped
2 medium shallot,halved and thinly sliced
3 Tbs Dijon mustard
2 Tbs apple cidervinegar
2 tsp salt
2 tsp freshly groundblack pepper
1. Place water andsalt in large pan and bring to boil. Add beans and cook for 2 minutes. Removefrom heat and let beans sit in hot water for 5 minutes. Strain the beans andrun under cold water.
2. In a large bowl,whisk the shallots, mustard, apple cider vinegar, salt, and pepper together.Add the beans and toss to combine. Serve chilled or at room temperature.
30. Baked Stuffed Tomatoes--- Andrea Glassman
I love these. Theyoriginally come from an old Betty Crocker cookbook. It’s fun to change thingsup a little by altering the seasonings a bit – but this is the original recipe!Perfect for using up those delicious summer tomatoes.
6 medium tomatoes
1/2 small greenpepper, finely chopped
1/2 cup Parmesancheese
1/3 cup croutons
1. Remove stem endfrom tomatoes. Cut thin slice from bottom of each tomato to prevent tipping.Remove pulp from each tomato, leaving a 1/2 inch wall. Chop enough pulp tomeasure 1/3 c.
2. Mix tomato pulp,green pepper, cheese, croutons, and salt. Fill tomatoes with mixture. Placetomatoes on an ungreased baking dish. Bake uncovered at 350 degrees for 20minutes.
3. Garnish withparsley if desired.
31. Gazpacho--- Andrea Glassman
Can’t remember whereI got this recipe from – it is yummy for summertime – cool and refreshing!
4 clove garlic
2 Tbs salad oil
2 med onion chopped
1 green pepperchopped
1 cucumber chopped
4 stalks celerychopped
3 med tomato, diced
1 tsp black pepper
1 Tbsp Worcestershiresauce
1/2 cup red winevinegar
4 cups tomato juice
1/4 cup dill orparsley, chopped
1/2 tsp white pepper
1. Press garlic intolarge bowl. Stir in oil.
2. Chop vegetablesand add them to oil as they are being chopped.
3. Stir inseasonings, vinegar, and tomato juice.
4. Cover tightly andrefrigerate for use the next day.
5. Add fresh herbsjust before serving.
32. Orzo and Tomato Salad with FetaCheese--- Andrea Glassman
A great cold summersalad with fresh tomatoes!
1 cup uncooked orzopasta
1/4 cup pitted greenolives
1 cup diced fetacheese
3 Tbs chopped freshparsley
3 Tbs chopped freshdill
1 ripe tomato,chopped
1/4 cup virgin oliveoil
1/8 cup lemon juice
salt and pepper totaste
1. Bring a large potof lightly salted water to a boil. Cook orzo for 8 to 10 minutes, or until aldente; drain, and rinse with cold water.
2. When orzo is cool,transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, andtomato. In a small bowl, whisk together oil and lemon juice. Pour over pasta,and mix well. Season with salt and pepper to taste. Chill before serving.
33. Trash Bag Taco Salad--- Andrea Glassman
Who doesn’t like ataco! This makes a lot – so great for a big gathering. Cut it into thirds for afamily serving.
3 lbs ground beef
3 envelopes tacoseasoning
3 heads lettuce,shredded
3 cups (12 ounces)shredded cheddar cheese
3 cups choppedtomatoes
2 cups chopped onion
3 cans (4-1/4 ounceseach) chopped or sliced ripe olives, drained
2 cans (15 ounceseach) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 package (16 ounces)corn chips
1 bottle (16 ounces)Catalina salad dressing
1 jar (12 ounces)salsa
1. Brown beef; drain. Add tacoseasoning and prepare according to package directions. Cool.
2. Toss beef with remaining ingredientsin an extra-large resealable plastic bag or large container.
34. Green Beans and Ham--- Andrea Glassman
Note on cottage hams:Unlike many cured and smoked hams, cottage ham is not fully cooked. Bringinternal temperature to 155-160 degrees before serving. To reduce cooking time,cook into chunks before cooking.
This will heat upyour kitchen – but is so wonderful when green beans are fresh from the garden!Consider putting it all in a crockpot with a couple cups of water (you need alittle juice to soak up with a piece of crusty rustic bread!)
1 cottage ham (1 ½ to3 pounds)
2 lbs fresh greenbeans, trimmed
1 ½ lbs red potatoes,quartered
2 medium onions,quartered
Salt and Pepper totaste
1. Trim beans and snap. Place in Dutchoven.
2. Add potatoes and onion.
3. Cut ham into bite size pieces andadd.
4. Add several cups of water (enough tocover beans and potatoes).
5. Bring to boil and decrease heat tosimmer.
6. Simmer until everything is tender –about 2 – 2 ½ hours.
7. Season (watch the salt – ham ispretty salty!)
35. Pulled BBQ Sandwiches--- Andrea Glassman
Familyfavorite—Grandma Ruth’s original recipe.
4 lbs pork roast (mayuse beef instead)
1 cup onion, chopped
1 cup celery, diced
1/4 cup butter
2 Tbs butter
1 Tbs lemon juice
2 Tbs brown sugar
1 tsp Worcestershiresauce
1 cup catsup
2 cups meat stock
1/3 cup water
1. Cook pork untiltender, be sure to use right amount of liquid. (can cook in pressure cooker orslow cooker—cook until tender and falling apart.)
2. Cool meat, shredby hand into small pieces.
3. Combine greenpepper, onion, celery, butter, vinegar, lemon juice, brown sugar,Worcestershire sauce, catsup, meat stock and water. Cook on low heat.
4. Add meat and heat.Serve on open faced buns.
36. Andrea's Potato Salad--- Andrea Glassman
Everyone has theirfavorite potato salad recipe—or even two—it is probably one of the mostpersonal cooking recipes there is theUSA—which is pretty amazing considering how few ingredients are in a typicalrecipe. I adapted this from a Williams Sonoma cookbook and continue to adapt towhat I have on hand. Although this recipe has mustard—I definitely would notconsider a “mustard-style” potato salad.3 # red potatoes, cooked and cut intocubes (with skins)
3/4 cup sour cream
3/4 cup mayonnaise
2 Tbs mustard
1 tsp pepper
1 large onion, diced
3 stalks celery,diced
3 Tbs chives, finelychopped
1. Mix sour cream, mayonnaise, mustard,salt and pepper together. Add onions and celery, mixing well. Stir in potatoes.Mix gently but thoroughly. Sprinkle with chives and paprika. Chill.
37. Healthy German Potato Salad--- Mary Frost
3 full cups of diced,cooked potato’s
½ cup finely choppedcelery
2 ½ tsp. Driedparsley flakes
butter flavoredcooking spray (or regular Pam)
½ cup chopped onion
3 T. Bacon bits
2/3 cup of water
1 T. Flour
1/4 cup white vinegar
2 T. Sugar Twin ( Iuse Splenda)
1/4 tsp. Preparedmustard
In a medium bowl,combine the potato’s, celery and 2 tsp. Parsley flakes. Set aside. In a largeskillet sprayed with Pam or butter flavored cooking spray, saute onion untiltender. (About 6 minutes) Add bacon bits and cook one more minute, stirringseveral times. In a covered jar, combine water, flour, vinegar, Splenda orsugar twin, remaining ½ tsp parsley flakes and mustard. Shake well to combinethoroughly. Stir flour mixture into onion mixture.. Continue cooking sitrringoften until mixture thickenes. (About 3 minutes) Remove from heat. Pour hotsauce mixture over potatoes and mix gently to combine. Serve warm or cold.Makes 6 servings. 2/3 cup each.
Diabetic 1 ½ starch
Each serving equals116 calories, 1 gm. Fat. 3 gms. Protein, 24 gms. Carbohydrate, 270 mg. Sodium,1 gm. Fiber
38. BBQ Beef Sandwiches--- Mary Frost
Prep: 20 min. Cook: 8-1/4 hours
Yield: 12 Servings
1 boneless beef chuck roast (3 pounds)
1-1/2 cups ketchup
1/4 cup packed brownsugar
1/4 cup barbecuesauce
2 tablespoonsWorcestershire sauce
2 tablespoons Dijonmustard
1 teaspoon LiquidSmoke, optional
1/2 teaspoon salt
1/4 teaspoon garlicpowder
1/4 teaspoon pepper
12 sandwich buns, split
Sliced onions, dill pickles and pickled jalapenos,optional
Cut roast in half andplace in a 3- or 4-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, barbecue sauce, Worcestershiresauce, mustard, liquid smoke if desiredand seasonings. Pour over beef.
Cover and cook on lowfor 8-10 hours or until meat is tender. Remove meat; cool slightly. Skim fat from cooking liquid.
Shred beef with twoforks; return to the slow cooker. Cover and cook for 15 minutes or until heated through.Using a slotted spoon, place 1/2 cup oneach bun. Serve with onions, pickles and jalapenos if desired. Yield: 12 servings.
Nutritional Facts 1sandwich (calculated without optional ingredients) equals 458 calories, 15 gfat (5 g saturated fat), 74 mg cholesterol, 1,052 mg sodium, 49 g carbohydrate,1 g fiber, 30 g
39. ~Never Fail Fudge Brownies~--- Mary Frost
2 1/4 cups flour
3 cups sugar
3/4 cup + 2 TBSPcocoa
1 1/2 tsp salt
1 cup butter
1 TBSP vanilla
Throw it all togetherand mix until smooth. Spread in a greased 13 x 9" pan. Bake at 350 degreesfor about 25-30 minutes.
40. Easy Potato Salad--- Mary Frost
A few pounds of red potato's; cut into chunksand boiled
1 Jar Real Bacon Bits
4 Green Onions
2 cups mayonnaise
! Envelope Ranchdressing mix
Mix alltogether...Don't peel spuds.... (I mix the Ranch dressing with the mayo andbacon, then add it to the potato's... Really good...)
41. Crabmeat Deviled Eggs---Marian Bivens
1 can crabmeat(drained and flaked)
1/4 cup mayonnaise
1/2 teaspoon drymustard
1/4 teaspoon groundred pepper (cayenne)
Parsley, slicedolives, or any other topping you like
In a 3-quart saucepan, place eggs in single layer. Add enought cold water to cover eggs by 1inch. Heat to boiling. Immediately remove from heat; cover and let stand 15minutes. Drain; rinse with cold water. Let stand in ice water 10 minutes. Youwill have easy to peel eggs with this method.
Peel eggs; cut inhalf lengthwise. Slip out yolks from eggs into medium bowl. Reserve yolks from2 or 3 eggs for other use.
Add crabmeat,mayonnaise, dry mustard and ground red pepper to yolks in bowl; mix and mashwith folk until well blended. Mound yolk mixture into center of each cooked eggwhite. Garnish each with topping of choice. Cover; refrigerate until servingtime.
42. Healthy Deviled Eggs--- Marian Bivens
3 Tablespoonsfat-free mayonnaise
1/2 tsp groundmustard
1/8 teaspoon salt(optional)
1/8 teaspoon pepper
Peel eggs; cut inhalf lengthwise. Slip out yolks from eggs into medium bowl. You may cut a thinslice off the bottom of each egg so it will stand up without falling.
Mash egg yolks, addthe remaining ingredients to yolks and fill the white with the yolkmixture.Garnish with chopped red and/or green peppers. Cover and refrigerateuntil ready to use.
43. Tangy Deviled Eggs---Marian Bivens
6 hard-boiled eggs
1/4 C Mayonnaise
1 tsp vinegar
1 tsp preparedmustard
1/2 tspWorchestershire Sauce
1/2 tsp horseradish
1/8 tsp salt
Half eggs and cutlengthwise. Scoop out yolks. Combine remaining ingredients and fill egg halves.Garnish with paprika and sliced green olives or even mini shrimps.
44. Fire & Ice Pickles--- Marian Bivens
Now no BBQ iscomplete without pickles. Here are somethat I make ahead and always have stored for when I need
1 gal Whole DillPickles
1 Tbl. Tabasco
1 Tbl Crushed RedPepper Flakes
10 Garlic Cloves,Peeled
Drain and discardjuice from pickles. Slice pickles into ½” pieces. Put slices back into gallonjar. Top with sugar, Tabasco, Red PepperFlakes and Garlic. Put plastic wrap onopening then screw cover on tight. Letstand on counter. When the liquid formsturn upside down and repeat several times until sugar dissolves, About 2 to 3hours. Refrigerate 1 week beforeserving.
45. Super Nachos--- Marian Bivens
12 large tortillachips
½ cup (2 oz) shreddedCheddar Cheese
¼ cup refried beans
2 Tbs. chunky salsa
1. Arrange chips insingle layer on a large microwavable plate, Sprinkle cheese evenly over chips.
2. Spoon 1 tsp. beansover each chip; top with ½ tsp salsa.
3. Microwave on Med.-50% for 1 ½ minutes; rotate dish. Microwave 1 to 1 ½ minutes more or until thecheese is melted
Preheat oven to 350%F. Substitute foil-covered baking sheetfor microwavable plate. Assemble nachoson prepared baking sheet as directedabove. Bake 10-12 minutes or until cheese is melted.
46. Pepperoni Pasta Salad--- Marion Bivens
1 bag (16 oz) frozen Broccoli, Red Peppers,Onions and Mushrooms Mix
2 cups cooked macoroni
1 package (3 oz.) thinly sliced pepporoni
1/4 to 1/2 cup peppercorn or ranch saladdressing
Cook vegetablesaccording to package directions; drain.
Combine vegetablesand macaroni in large bowl. Chill.
Toss with pepperoniand dressing.. Add salt and pepper to taste.
Makes 4-6 servings.
47. Best in the West Beans--- Marian Bivens
What BBQ is completewithout Beans. WELL……
1 lb ground beef
1 tsp chili powder
1 lb bacon, chopped
¾ tsp black pepper
1 onion, chopped
1 can each: black,white, red and pink kidney beans
½ cup ketchup
1 or 2 cans pork andbeans
½ cup BBQ sauce
1 large can greenbaby lima beans
1 Tbs. preparedmustard
4 Tbs. molasses
Brown bacon, draingrease, save drippings to brown onion and ground beef. Combine all ingredients except beans, blendedthoroughly. Add beans and all juice. Combine . Bake 350 for 1 hour. Serves24-30
NOTE: For a varietyinstead of the ground beef you can use 1 lb. bulk Italian sausage and 1 lb Kielbasas, cut into 1” chunks. This can also be baked in a crock pot insteadof the oven.
48. Banana Split Dessert--- Marian Bivens
2 cups grahamcrackers crumbs and ½ cup melted butter for pie crust.
(Note- I use aprepared crust to save time)
1 (8 oz) pkg cream cheese
1 (8-oz) ctn frozenwhipped topping - thawed
2 cup powdered sugar
8 med strawberries,halved
4 large bananas
¼ cup chopped pecansor walnuts (optional)
1 (20-oz) can crushedpineapple-drained
1 Tbs. chocolatesyrup
Combine grahamcracker crumbs and melted butter. Press evenly and firmly into the bottom of apie pan or a baking pan. In a mediumbowl combine cream cheese and sugar. Blend until smooth. Spoon evenly over crumb crust. Slice bananas andarrange on top of cream cheese layer. Spoon the drained crushed pineapple overbananas. Spread the whipped topping overpineapple. Arrange the strawberry halvesover the top. If desired, sprinkle withnuts. Drizzle with chocolate syrup.
For a Memorial Day orJuly 4th I will use Red cherries and Blueberries
49. Ziploc Ice Cream--- Marian Bivens
Another dessert thatis fun for everyone and will give the kids something to do…..
½ cup milk, doesn’tmatter what kind
¼ tsp. vanilla, orany other flavor you choose
1 Tbs. sugar
Add these to a pintsize Zip lock freezer bag and zip shut. Place that bag in a larger (quart or bigger) Zip lock bag. Add ice to fill the larger bag ½ way, plusadd 6 tablespoons salt (rock or regular) . Zip that one shut and shake, turn, toss and mix the bag. In about 5-10 minutes you will have cold hands and yummy ice cream. NOTE: Don’t try to double this, as it doesn’t seem to work. Be sure you get all of the salt off of thesmall bag before you open it.
50. Banana Roll-Ups--- Marian Bivens
¼ cup smooth orcrunchy almond butter (or peanut butter)
2 Tbs. mini chocolatechips
1-2 Tbs. milk
1 (8-inch) wholewheat flour tortilla
1 large banana,peeled
1. Combine butter,chocolate chips and 1 Tbs. milk in medium microwavable bowl. Microwave onMedium (50 %) 40 seconds. Stir well andre3peat if necessary to melt chocolate. Add more milk if necessary for desired consistency.
2. Spreadbutter mixture on tortilla. Place bananaon one side of tortilla and roll tightly. With a sharp knife, cut into 8 (1-inch) slices.
51. Sunny Day Watermelon Salad---Rene Montgomery
2 cups chopped watermelon
2 t. fresh mint,chopped
1/4 cup scallions
2 kiwi, peeled andcubed
1/4 cup raspberryvinegar
1/4 cup lemonjuice(fresh is best)
1/4 cup veg. oil
3 T sugar or splenda
1 cup freshraspberries, optional (I use them!)
salt and pepper totaste, if desired
Place all ingredientsinto a large mixing bowl and toss gently.
Refrigerate for 4hours to marinate salad. Toss gently and serve
52. Corn and Walnut Dip...Rene Montgomery
2 packages (8 ozeach) cream cheese, softened
¼ cup lime juice
1 tablespoon groundred chilies or chili powder
1 tablespoon groundcumin
2 tablespoonsvegetable oil
½ teaspoon salt
Dash of pepper
1 can (7 oz) wholekernel corn, drained
¼ cup chopped walnuts
1 small onion,chopped (1/4 cup)
In large bowl, beat cream cheese, lime juice,chilies, cumin, oil, salt and pepper with electric mixer on medium speed untilsmooth. Stir in corn, walnuts and onion.
Refrigerate at least 1 hour. Serve withtortilla chips.
53. Mozzarella, Tomato and BasilSalad---Nancy Wainwright
2-3 Large ripetomatoes
3 ounces ofMozzarella Cheese, sliced or shredded
8 leaves of freshbasil
2 teaspoon olive oil
Slice tomatoes crosswise into 1/2 inchslices. Place 2 to 3 slices onto a saladplate and top with mozzarella cheese. Cut basil leaves into strips and place on top of the cheese. Drizzle with olive oil and add a dash offreshly ground pepper.
Can't get any better than this for a simpleand refreshing salad!!
54. Classic Potato Salad--- Nancy Wainwright
Boil, peel and cube 2 pounds red potatoes
toss potatoes with...
2 tablespoons cidervinegar
Mix in 2 cupsmayonnaise
2 chopped scallions
1 chopped celerystalk
1 tablespoon dijonmustard
1/4 cup olives,chopped
2 teaspoon sugar
Season with salt andpepper to taste
For a variation youcan add 3 chopped hard-boiled eggs, 1/2 cup chopped bell pepper and 1/4 cuppickle relish.
A favorite of mine isthe Waldorf Potato Salad, I use the ingredients for classic potato saladingredients but eliminate the mustard and olives, but than I add 2 choppedapples and 1/2 cup chopped walnuts. Justa different slant to a comfy food.
55. Hot Crab Dip--- Nancy Wainwright
1 pound jumbo lump crabmeat
1 cup grated pepperjack cheese
1/4 cup gratedParmesan
1/4 cup minced greenonions
2 garlic cloves,minced
3 tablespoonsWorcestershire sauce
2 tablespoons freshlemon or lime juice
1 teaspoon tabasco sauce
Salt and pepper
Preheat oven to 325 degrees.
Combine all of theingredients in a casserole and gently stir until thoroughly mixed. Bake for 40minutes. Serve hot with crackers or toast points.
56. Grilled Banana Split--- Nancy Wainwright
This is so much funfor the young and old alike.
Have a few bowls/dishes of toppings for theguests to select from. They'll have somuch fun in picking and choosing.
Cut a small piece off the curved side of 4unpeeled bananas so they'll sit level, then make a deep slit down the center ofeach through the peel; place on separate sheets of foil. Open the slits and brush the inside of eachbanana with melted a tablespoon butter, then sprinkle with a teaspoon of sugar(optional) and 1 ounce chopped semisweet chocolate; fold up and wrap the foillike a baked potato. Grill the packetsover high heat until the chocolate melts, 6 to 8 minutes (don't worry if thepeel turns brown). Open the peels and top the bananas with toppings such as...icecream, whipped cream, sprinkles, canned pineapples chunks, sliced strawberries,butterscotch chips and a cherry.
57. Italian Pasta Salad--- Kay Schuch
This is so good as aside for grilled burgers, brats and hotdogs!!
3/4 c. uncookedspiral pasta
1-1/2 c. halved cherrytomatoes
1 c. sliced freshmushrooms
1/4 c. chopped sweetred pepper
1/4 c. chopped greenbell pepper
3 Tb. thinly slicedgreen onions
1-1/2 c. ZestyItalian Salad dressing
3/4 c. mayonnaise
1/2 c. gratedParmesan cheese
1/3 c. cubedProvolone cheese
1 (2-1/4 oz.) cansliced ripe olives, drained
Cook pasta according to pkg. directions; rinsewith cold water and drain. Place in bowl; add tomatoes, mushrooms, peppers,onions and Italian salad dressing. Cover and refrigerate at least 4 hours orovernight. Drain.
In bowl combine mayonnaise and Parmesancheese; stir in Provolone cheese and olives. Gently fold into pasta mixture.Serve in lettuce lined bowl if desired.
Yield: 6 servings
58. Banana Split Ice Cream Cake---Paula Price
2 cups graham crackercrumbs
1/2 cup butter,melted, plus 1/4 cup butter
4 to 5 mediumbananas, sliced into 1/2-inch-thick rounds
1-1/2 quartsstrawberry ice cream, softened
1 cup chopped walnuts
1 cup chocolate chips
1 cup confectioners'sugar
1 cup evaporated milk
1 teaspoon vanillaextract
1 (8-ounce) containernondairy whipped topping
In a small bowl, combine the grahamcracker crumbs and the melted butter. Set aside 1/2 cup of the mixture, thenpress the remainder into the bottom of a 9- by 13-inch pan.
Place the bananas in a single layer over thecrust. Spread the softened ice cream on top and smooth. Sprinkle the nuts onthe ice cream, then cover with plastic wrap and freeze until firm, about 1hour.
In a large saucepan, melt the chocolate chipsand the remaining 1/4 cup butter and stir until smooth. Add the confectioners'sugar and evaporated milk. Cook, stirring constantly, over medium heat untilslightly thickened and smooth, about 8 minutes. Remove the pan from the heatand stir in the vanilla. Cool the mixture, about 30 minutes, stirringoccasionally. Pour the mixture over the ice cream and freeze until firm, about45 minutes.
Spread the whipped topping over the chocolatelayer and sprinkle with the reserved crumbs. Freeze for at least 3-1/2 hours.Remove the dish from the freezer 10 to 20 minutes before slicing. Serves 18
59. Summer Berry Trifle--- Paula Price
This is one I make alot in the summer:
1 package (3.4-ounce)instant vanilla pudding
4 cups fresh berries(strawberries, blueberries, raspberries, or blackberries), washed and hulled,plus extra for garnish
1/4 cup plus 2tablespoons sugar
2 teaspoons freshlemon juice
1 cup whipping cream
24 to 36 ladyfingers
To make the fillings, prepare the puddingaccording to the package directions and chill it.
Slicethe strawberries, if you're using them, then toss all of the berries with thelemon juice and the 1/4 cup of sugar. Set aside for 30 minutes to allow theberries to release their juices.
In a medium mixing bowl, whip the cream,vanilla extract, and remaining 2 tablespoons of sugar until soft peaks form.Set aside.
To make the layers, set a layer ofladyfingers (around 7 or 8) on the bottom of a large, clear serving bowl (ourswas 4 quarts). Top with the berries with half of the pudding.
Add another layer of ladyfingers, anotherthird of the berries and juice, and the rest of the pudding. Add a final layerof ladyfingers and berries. Top with the whipped cream and a berry garnish.
Refrigerate until you're ready to serve.Serves 8 to 10.
60. Italian Linguini Salad--- Paula Price
And here is a saladthat my step mother used to make during the summer and I still love it:
1 lb. linguini,cooked and drained
Zesty Italiandressing (1 bottle)
1 cucumber, chopped
1 or 2 tomatoes,chopped
1 med. onion, chopped
1/2 bottle McCormickSalad Supreme
Mix togetherlinguini, tomato, cucumber and onion. Add salad dressing and 1/2 bottle SaladSupreme. Best if chilled over night.
61. Broccoli Salad--- Paula Price
Yield: 4 servings
Time: 20 minutes
4 stalks broccoli,chopped
1/4 cup red onion,chopped
1/2 cup dried fruit,like golden raisins or cherries
1/4 cup walnuts,chopped
1/2 cup cheddarcheese, shredded
1 cup reduced fatmayonnaise (or 1/2 cup plain low fat yogurt, 1/2 cup low fat mayo)
3 tablespoons sugar
1 teaspoon white vinegar
Mix all theingredients for the salad together in a large bowl.
Mix all theingredients for the dressing in a small bowl. Whisk together. Scoop into largebowl and mix together. Let sit overnight for best flavor.
62. No Bakes---Cindi Zona
1/2 cup milk
1/2 cup cocoa
1/2 cup butter
1 cup peanut butter
3 cupsquick-cooking oatmeal
In large saucepan,combine sugar, milk, cocoa, salt, and butter and mix well. Bring to a boil andcover saucepan for 30 seconds to allow steam to wash sugar crystals down sidesof pan. Stir mixture and bring it to a boil that can't be stirred down for 1minute. Then remove from heat and stir in peanut butter and vanilla untilsmooth. Add oatmeal and mix well. Do not use regular or instant oatmeal;quick-cooking oatmeal is essential to the success of this recipe.
Let the mixture standfor 10 minutes, stirring occasionally to let the oatmeal absorb some of theliquid.
Drop mixture byspoonfuls onto waxed paper . Let cool until you can touch the mixture; thenreshape the cookies to make them more a ball shape. Let cool completely; storetightly covered at room temperature.
You can also pourthis mixture into a 9" square pan that has been greased with unsaltedbutter, let cool, then cut into squares.
63. Grilled Sweet Potato Packetsw/Pecan Butter--- Kay Schuch
4 sweet potatoes (about 8 ounces each), peeledand cut into 1/4-inch-thick slices
1 large sweet or Spanish onion, thinly slicedand separated into rings
3 tablespoons vegetable oil
1/3 cup butter or margarine, softened
2 tablespoons packed light brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup chopped pecans, toasted
Prepare barbecue grill for direct cooking.
Alternately place potato slices and onionrings on four 14×12-inch sheets of heavy-duty foil. Brush tops and sides withoil to prevent drying.
Double fold sides and ends of foil to sealpackets. Place foil packets on grid. Grill packets, on covered grill, overmedium coals 25 to 30 minutes or until potatoes are fork-tender.
Meanwhile, to prepare Pecan Butter, combinebutter, sugar, salt and cinnamon in small bowl; mix well. Stir in pecans.Carefully open packets; top each with dollop of Pecan Butter.
Makes 4 servings
notes: Can be bakedin a 350º oven as well and takes about the same amount of time! So good withGrilled Pork Tenderloin, Grilled Chicken or Grilled Turkey!
64. Easy Grecian Pasta Salad--- Kay Schuch
1-1/2 cups small pasta, orzo preferred
1 small can sliced ripe olives
1/2 cup diced sweet red bell pepper OR roastedred pepper
2 thinly sliced radishes
4 thinly sliced scallions
1/4 cup minced celery
1 small grated carrot
1/4 cup torn basil leaves
1/3 cup feta cheese crumbles
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
1 ounce package ranch dressing mix
1 teaspoon sugar
1 teaspoon Greek Seasoning, McCormick's brandpreferred
Cook pasta accordingto directions on the package, but do not add any salt. Drain, rinse with coldwater, and drain well again. Place in a mixing bowl and set aside. Drainolives, rinse, and drain well again. Add to the pasta. Add pepper, radishes,scallions, celery, carrot, basil leaves, and feta cheese. In a separate bowl,combine remaining ingredients and whisk together to blend well. Pour over thepasta mixture and toss to coat. Chill at least 2 hours before serving. Tossagain and serve on chilled salad plates.
Notes: This salad isactually better if made a day ahead! It doesn't taste like much when you'remixing it all up. But once chilled and allowed to marinate, it's trulyexcellent!
I've beenexperimenting with some of the flavored feta cheese lately. I tried 1/3 c. eachof tomato-basil feta and black peppercorn. Wow! A winning combination and one Ithink I'll stick with for this salad!!
First time I madethis salad, I thought it was a tad dry and might need more of the dressing.It's that 'always having to tweak' urge in me that I so often give into.However, this was one time I was really glad I resisted the urge! Glad I did!Turns out the dressing amount is perfect!!! I'm afraid if I'd made more, itmight have been a bit over-powering!
65. Continental Zucchini--- Kay Schuch
1 lb. zucchini (about4 small)
1 (12 oz.) canMexicorn, drained
1 (2 oz.) jar choppedpimiento, drained
2 med. cloves garlic,minced
2 Tb. salad oil
1 tsp. salt
1/4 tsp. pepper
1/2 c. shreddedmozzarella cheese
Cut zucchini into thin slices. In largeskillet, stir together all ingredients except cheese. Cover; cook over med.heat, stirring occasionally, about 10 minutes or until squash is crisp-tender.Stir in cheese "til melted.
66. Mandarin Orange Cake--- Kay Schuch
1 box yellow cake mix
3/4 c. veg. oil
1 (11 oz.) canmandarin oranges, liquid and all
Mix all together& pour into greased & floured 9X13" cake pan. Bake @ 350 degreesfor 25 - 30 minutes or until it tests done.
1 (8 oz.) Cool Whip,thawed
1 small pkg. ofinstant vanilla pudding
1 small can undrainedcrushed pineapple
Mix all frosting ing.together and frost cooled cake. Keep refrigerated!
Notes: This is by farmy favorite cake! It is so light and refreshing any time of year. In the heatof summer, it's light, moist decadence is PERFECT!!
67. Roasted Strawberry Balsamic IceCream--- Kay Schuch
1 c. strawberries, cleaned and hulled
2 Tb. balsamicvinegar
2 Tb. sugar
1 c. heavy cream
1 c. whole milk
*1/2 c. sugar
3 egg yolks
Toss strawberries in balsamic vinegar andsugar. Let sit about 20 minutes or so. Then pour mixture onto a foil-linedcookie sheet with sides. Roast strawberries in preheated 425º oven 'til theystart to carmelize - approx. 15-20 minutes. Place strawberries and juices intocontainer and chill thoroughly.
Heat cream, milk and sugar in sauce pan 'tilalmost boiling, about 5 minutes. Reduceheat to low. Add 1 Tb. of the cream mixture to eggs to temper them. Then addremaining egg mixture to sauce pan. Cook on low until thickened and mixturecoats back of spoon. Chill mixture in fridge.
When thoroughly chilled, mix cream andstrawberries together. Freeze according to instructions for your ice creamfreezer.
Note: This is now myfavorite ice cream! Don't skimp on the ingredients on this one! Trust me, Itried and it really didn't work. So decadent and rich. I haven't tried thisyet, but I think this would be totally 'to die for' onto of a rich, fudgy brownie!!
68. Margarita's by the Gallon......Kay Schuch
1/2 bottle tequila
1/2 bottle Triple Sec
3 bottles Mr. &Mrs. T Sweet/Sour mix
Mix all together. Tomake, blend with crushed ice and pour into salt rimmed glass. (Use coarse salt,not so much sodium, and lime)
69. Fruit Salad---Paula Price
4 lbs strawberries,washed and chopped
4 kiwi’s, skinned,and chopped
1 pint blueberries,washed
1 pint blackberries,washed
1 cup red grapes
2 cans mandarinoranges, drained
Combine in a big bowland serve! How simple is that?
70. Bacon-Wrapped Breadsticks---Marian Bivens
8 slices bacon - Cutin half lengthwise.
16 garlic-flavoredbreadsticks (about 8 inches long)
¼ cup grated ParmesanCheese
Wrap half slice ofbacon a=diagonally around each breadstick. Place Parmesan cheese in a shallow dish and se aside.
Place 4 breadstickson double layer of paper towels in microwave oven. Microwave on High for 2 to 3 minutes or untilbacon is cooked through. Immediatelyroll breadsticks in Parmesan mixture to coat. Repeat with remaining breadsticks.
71. Scalloped Garlic Potatoes---Marian Bivens
# med all-purposepotatoes, peeled and thinly sliced (about 1 ½ pounds)
1 envelope LiptonRecipe Secrets Savory Herb with Garlic Soup Mix
1 cup whipping orheavy cream
½ cup water
Preheat oven to 375deg. In lightly greased 2 qt shallow baking dish, arrange potatoes. In medium bowl, blend remaining ingredients;Pour over potatoes.
Bake, uncovered, 45minutes or until potatoes are tender.
Makes 4 servings.
72. Toffee Chipsters--- Marian Bivens
1 pkg (18 oz)refrigerated sugar cookie dough
1 cup white chocolatechips
1 bag (8 oz) chocolate-coveredtoffee baking bits, divided
Preheat oven to 350deg. Lightly grease cookie sheets. Letdough stand at room temperature about 15 minutes.
Combine dough, whitechocolate chips and 1 cup toffee bits in large bowl; beat until well blended. Drop dough by rounded tablespoonfuls 2 inches apart onto prepared cookiesheets. Press remaining 1/3 cup toffeebits into dough mounds.
Bake 10 - 12 minutesor until set. Cool on cookie sheets 1minute. Remove to wire racks; coolcompletely
Makes about 2 doz cookies.
73. Easy Pineapple Slaw--- Marian Bivens
1 can (15 oz)Pineapple Tidbits in its own juice
1/3 cup mayonnaise
2 Tbs vinegar
6 cups coleslaw mixor shredded Cabbage
Drain pineapple,reserving 3 Tbs. juice
Combine reservedjuice, mayonnaise and vinegar; toss with pineapple and coleslaw mix. Season with salt and black pepperto taste.
Makes 4-6 servings
74. Bourbon Dogs--- Marian Bivens
2 cups ketchup
¼ cup bourbon
½ cup dark brownsugar
1 Tbs. grated onion
1 pound Lit’l smokies
Combine ketchup,bourbon, brown sugar and onion in medium saucepan. Stir in Lit’l Smokies; simmer in sauce overlow heat or bake in 300 deg oven 1 hour. Serve hot.
*** If mixturebecomes too thick, thin with additional bourbon or water.
Makes about 50 horsd’oeurves
75. Black Bean and Corn Salad--- Kathy Fowler
4 TO 6 SERVINGS
1/3 cup fresh limejuice
1/2 cup olive oil
1 clove garlic minced
1 teaspoon salt
1/8 teaspoon groundcayenne pepper
2 (15 ounce) cansblack beans, rinsed and drained
1 1/2 cups frozencorn kernels
1 avocado - peeled,pitted and diced
1 red bell pepper,chopped
2 tomatoes, chopped
6 green onions,thinly sliced
1/2 cup chopped freshcilantro (optional)
Place lime juice,olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, andshake until ingredients are well mixed.
In a salad bowl,combine beans, corn, avocado, bell pepper, tomatoes, green onions, andcilantro. Shake lime dressing, and pour it over the salad. Stir salad to coatvegetables and beans with dressing, and serve.
76. Orange Juice Cake--- Kathy Fowler
1 (3 oz.) box orange jello
3/4 cup crisco oil
Mix jello in 3/4 cup hot water and set aside.
Mix eggs with cookingoil.
Add cake mix
Add jello mix, andstir together.
Bake at 350 degrees for 50 mins in a tube pan.
3/4 cup sugar
1 cup orange juice
mix, and heat untildissolved.
Pour over cake whilestill hot in pan; let stand for 1 1/2 hours.
77. SWEET AND SOUR BEAN SALAD--- Corinne Nicolette
3 cans cut greenbeans, rinsed and drained
3 cans cut yellow waxbeans, rinsed and drained
1 can cannellinibeans, rinsed and drained
1 small red onion,cut in ½ and sliced thin
1/2 cup salad oil
1 1/2 cups cidervinegar
2 cups sugar
2 teaspoons salt
1/2 teaspoon freshlyground black pepper
1 can tomato soup,undiluted
Place all the beansand the onion in a large mixing bowl. In a saucepan, combine the oil, vinegar,sugar, salt, pepper, and tomato soup. Bring to a boil and pour over thevegetables. Toss the mixture lightly with 2 forks. Do this several times as themixture cools. Cover the bowl and refrigerate at least 4 hours before serving.The salad will be better if kept chilled 24 hours before serving. Drain andreserve liquid before serving; it will keep for several days. The reservedliquid can be poured over the leftovers. Add more sugar, if desired.
78. FRESCA SALAD--- Corinne Nicolette
2 small boxes sugarfree lemon Jell-O
1 can or 12oz. Fresca
1 can crushedpineapple in juice (large can)
1 medium sizecontainer of cool whip (regular, lite or sugar free)
Drain pineapplereserving juice. In a 13x9 glass dish,dissolve jello in 2 cups of boiling water. Stir in fresca and 4oz of pineapple juice. Let the jello soft set either in the freezeror the refrigerator. Stir the jello witha whisk and then add the drained crushed pineapple. Fold in the cool whip. Cover and refrigerate until set.
NOTE: You can switchit up and use sugar free strawberry jello, diet sprite, a 1 pound bag of frozenstrawberries, thawed, reserving the juice and either plain cool whip or thestrawberry cool whip. Sugar free orangejello, diet orange soda and mandarin oranges and cool whip.
Wow, what a great assortment of recipes....So many of them sound so good!! Thanks for sharing...
I will have to find some time to review them all and vote. Thanks all for doing this.
I can't believe that there are so many and no two alike. I did my first read through, wrote down a number of "favorites" but now I'll have to go through them a second and maybe a third time. Thanks for setting the deadline, it'll certainly help us "make up our minds" fast.
I can't believe how all you ladies came through.
I have to reorginaze the pool area.
I think I will set up the tables according to food catagories
You all out did yourselfs. Can't wait for the winner.
For the FRESCA SALAD, what size can of pineapple juice do you use??? What is the ounce size??
THEY ALL SOUND GOOD,
I DID SEND 2 RECIPES, SORRY YOU DID NOT GET THEM,
I WILL VOTE LATER TODAY,
Girls - I noticed a mistake in one of my recipes - for Pulled BBQ Sandwiches - the book will have the corrected recipe in it.
Oh wow, what a collection!
I didn't find this post until today, so I missed voting...but I would have voted for the corn walnut dip--It's mine! LOL! I can't wait to try more of them!
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