Monday, November 24, 2008
Sunday, November 23, 2008
1 1/2 c. sugar
dash of salt
2 Tbsp. soda
2 c. crushed pineapple (drained)
2 c. sifted flour
1 tsp. vanilla
Pour in buttered 13x9 pan. Bake at 350 for 40 minute, or at 325 if you are using a glass pan.
1 cube butter
1 egg yolk
2/3 c. whipping cream
2/3 c. sugar
1 tsp. vanilla
Boil 6 minutes and pour on cake while hot! Cover with coconut and chopped pecans and again with coconut.
Saturday, November 22, 2008
2 lbs. russet potatoes, peeled and diced
1 c. water
1/3 c. butter, cut in small pieces
½ to ¾ c. milk
1 ¼ tsp. salt
½ tsp. black pepper
½ c. finely chopped green onions
2-3 oz. shredded cheddar cheese
Combine potatoes and water in slow cooker; dot with butter. Cover and cook on High for 3 hours or on Low for 6 hours or until potatoes are tender. Using an electric mixer on medium setting, whip potatoes until well blended. Add milk, salt, and pepper and whip until well blended. Stir in green onions and cheese, cover tightly and let stand 15 minutes to allow flavors to blend and cheese to melt.
½ cup shredded carrot
½ tsp. grated gingerroot
1 garlic clove, minced
1 cup sliced fresh mushrooms
1 Tbsp. oil
2 cups cold cooked regular long-grain white rice
2 Tbsp. soy sauce
½ cup frozen sweet peas, thawed
1/4 cup sliced green onions
1. Spray medium nonstick skillet or wok with nonstick cooking spray. Heat over medium heat until hot. Add bean sprouts, carrot, gingerroot, garlic and mushrooms; cook and stir 1 minute. Remove vegetables from skillet; cover to keep warm.
2. In same skillet, heat oil until hot. Add cooked rice and soy sauce; cook and stir 4 minutes. Add peas, onions and bean sprout mixture; stir gently to combine. Cook until thoroughly heated. If desired, serve with additional soy sauce.
1 lb. ground beef
1 medium onion, chopped (½ cup)
1 jar (16 oz.) medium or hot salsa (2 cups)
1 can (15 oz.) chunky tomato sauce with onions, celery and green bell peppers
1 can (4 oz.) chopped green chilies, drained
2 tsp. chili powder
1 can (15 to 16 oz.) pinto beans, rinsed and drained
Shredded cheddar cheese, if desired
Sliced green onion, if desired
1. Cook beef and onion in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
2. Mix beef and remaining ingredients except beans in 3 ½ to 4-quart slow cooker.
3. Cover and cook on low heat setting 8 to 10 hours.
4. Stir in beans. Cover and cook on low heat setting about 5 minutes or until hot. Top with cheese and onion. (6 servings)
* Vary the taste by using black beans instead of pinto beans.
Friday, November 21, 2008
½ c. vegetable oil
10 flour or corn tortillas (6-8 inches in diameter), cut into ½-inch strips
2 cups shredded cooked chicken or turkey
1 jar (16 oz.) green salsa (salsa verde) or salsa (2 cups)
2 cups shredded mozzarella or Monterey Jack cheese (8 oz.)
Heat oven to 350 degrees. Spray 2-quart casserole with cooking spray. Heat oil in 10-inch skillet over medium-high heat. Cook tortilla strips in oil 30-60 seconds, stirring occasionally, until light golden brown. Remove with slotted spoon; drain on paper towels. Arrange half of the tortilla strips in bottom of casserole. Top with chicken, ¾ cup of the salsa and 1 cup of the cheese. Gently press layers down into casserole. Repeat with remaining tortilla strips, salsa and cheese. Bake uncovered about 30 minutes or until cheese is melted and golden brown.
1 ½ cups all-purpose flour
1 tsp. ground cinnamon
½ tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground nutmeg
1 cup sugar
1 cup finely shredded, unpeeled zucchini*
1/4 cup cooking oil
1/4 tsp. finely shredded lemon peel
½ cup chopped walnuts or pecans
1. Grease bottom and ½ inch up sides of an 8x4x2-inch loaf pan; set aside. In a medium mixing bowl combine the flour, cinnamon, baking soda, baking powder, salt, and nutmeg; set aside.
2. In another medium mixing bowl, combine sugar, shredded zucchini, cooking oil, egg, and lemon peel; mix well. Add flour mixture to zucchini mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts or pecans.
3. Spoon batter into the prepared pan. Bake in a 350 oven 55 to 60 minutes or until a toothpick inserted near center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove loaf from pan. Cool completely on the wire rack. Wrap and store overnight. Makes 1 loaf (16 servings).
*Apple Bread: Prepare as shown above, except substitute 1 cup finely shredded, peeled apple for the shredded zucchini. Continue as directed.
½ cup shortening
½ cup brown sugar
1/4 cup granulated sugar
½ tsp. vanilla
1/4 tsp. water
1 cup + 2 Tbsp. flour
½ tsp. soda
½ tsp. salt
1/4 cup M&M plain chocolate candies
Blend shortening and sugars. Beat in vanilla, water and egg. Sift remaining dry ingredients together and add to sugar and egg mixture. Mix well. Stir in M&Ms. Drop from tsp. onto ungreased cookie sheet. Bake at 375 for 10-12 minutes.
2 cubes butter
2 Tbsp. sugar
1 ½ c. flour
2 (I oz.) pkg. cream cheese
2 c. powdered sugar
½ tsp. vanilla
1 c. chopped nuts
1 (6 oz.) pkg. raspberry jello
2 c. boiling water
3 (10 oz.) pkg. frozen raspberries
1 (medium size) ctn. Cool Whip
Cream butter, sugar and flour together; spread evenly in a greased 9x13 inch pan. Bake at 350 for 25-30 minutes. Cool. Cream together cream cheese, powdered sugar and vanilla. Spread on cooled crust. Sprinkle chopped nuts evenly over cream cheese mixture. Dissolve raspberry jello in the 2 cups of boiling water. Add the 3 packages of frozen raspberries (thawed) juice and all. Cool until thick like jelly. Spread on cheese mixture. When cool and set, spread Cool Whip over top. Refrigerate. Serves 15-20 people.
1 package graham crackers, crushed
1 cube butter, melted
Add butter to graham crackers. Put 2/3 of the mixture in 13-by-9 inch pan.
1 package chocolate chips
1 can coconut
1 package butterscotch chips
1 cup nuts
1 can Eagle Brand milk
Garnish with remainder of crackers. Bake at 350 degrees for 35 minutes.