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Recipes
CUCUMBER COMBO SALAD
By stepjo7269
MS Farmer's Market Cookbook p
- Salad:
- 3-4 large cucumbers, thinly sliced
- 1 large green pepper, thinly sliced
- 1 sweet onion, thinly sliced
- Dressing:
- 1/2 c. salad oil
- 3/4 c. sugar
- 1/2 c. cider vinegar
- 1 t. salt
- 1/2 t. pepper
- Directions:
- ●Mix dressing ingredients and pour over vegetables.
LEMON ICE BOX PIE
By stepjo7269
Preserved Traditions cookbook from St
- Directions:
- 3 eggs, separated
- 1 c. condensed milk
- 1/3 c. lemon juice
- 18 About 18 vanilla wafers, plus about 13 more to stand around pie plate
- ●Crumble the wafers and make layer about 1/4 to 3/8 inch deep.
- ●Beat egg yolks until lemon colored; add condensed milk and beat while pouring.
- ●Add lemon juice and beat well. (Taste to see if sour enough--rember sourness increases with cooking.)
- ●Let custard stand while beating egg whites for meringue.
- ●Beat whites until stiff, not dry, and add a slightly rounded T. of sugar for each egg white.
- ●Give custard an extra stir and pour slowly into crust.
- ●Add meringue to pie, sealing edges.
BUTTERSCOTCH BROILED TOPPING
By stepjo7269
Betty Crocker Good and Easy Cooking p
- Directions:
- 1/4 c. soft margarine or butter
- 2/3 c. packed brown sugar
- 1 c. finely chopped nuts
- 2 T. milk
- ●Mix thoroughly margarine, brown sugar and nuts. Stir in milk.
- ●Spread mixture evenly on warm 13 x 9 inch cake.
- ●Set oven control at broil and/or at 550 F. Place cake 5 inches from heat; broil about 3 minutes or until topping bubbles and browns slightly (watch carefully--mixture burns easily).
BANANA MALLOW PIE
By stepjo7269
Auction box
- Directions:
- 2 c. vanilla wafer crumbs
- 1/3 cup margarine, melted
- 3 1/8 oz. package vanilla pie filling
- 1 3/4 c. milk
- 1 1/2 c. kraft minature marshmallows
- 1 c. whipping cream
- 2 bananas
- ●Combine vanilla wafer crumbs and margarine. Press into a 9 inch pie plate. Bake at 375 F. for 8 minutes.
- ●Mix pie filling with milk. Cover surface with transparent wrap and chill.
- ●Fold in marshmallows and 1 c. whipping cream.
- ●Slice 2 bananas into prepared crusts.
- ●Pour filling over bananas.
- ●Chill several hours or overnight.
BAKING WITH FRESH PUMPKIN
By stepjo7269
As above
- There are three ways to transform an uncooked pumpkin into the puree used in baking:
- Baking with Fresh Pumpkin
- Big pumpkins, small pumpkins, white pumpkins, Cinderella pumpkins: what's best for baking?
- Smaller is Better
- Choose sugar pie pumpkins or other flavorful varieties. Small and sweet, with dark orange-colored flesh, they're perfect for pies, soups, muffins and breads.
- A medium-sized (4-pound) sugar pumpkin should yield around 1 1/2 cups of mashed pumpkin. This puree can be used in all your recipes calling for canned pumpkin.
- Field pumpkins, which are bred for perfect jack-o'-lanterns, tend to be too large and stringy for baking.
- Choose Your Method
- Baking Method
- Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast
- In a shallow baking dish, place the two halves face down and cover with foil
- Bake in a preheated 375 degrees F (190 degrees C) oven for about 1 1/2 hours for a medium-sized sugar pumpkin, or until tender
- Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it
- For silky smooth custards or soups, press the pumpkin puree through a sieve
- Boiling Method
- Cut the pumpkin in half, discarding the stringy insides
- Peel the pumpkin and cut it into chunks
- Place in a saucepan and cover with water
- Bring to a boil and cook until the pumpkin chunks are tender
- Let the chunks cool, and then puree the flesh in a food processor or mash it with a potato masher or food mill
- Microwave Method
- Cut the pumpkin in half, discarding the stringy insides
- Microwave on high power for seven minutes per pound, turning pieces every few minutes to promote even cooking. Process as above
- You can refrigerate your fresh pumpkin puree for up to three days, or store it in the freezer up to six months, enabling you to enjoy fall pumpkins for months to come
*BRINED ROASTING CHICKEN
By stepjo7269
Taste of Home magazine By: Julie Noyes; Louisville,Kentucky
- Directions:
- 8 cups warm water
- 1/2 cup kosher salt
- 1/4 cup packed brown sugar
- 3 tablespoons molasses
- 1 tablespoon whole peppercorns, crushed
- 1 tablespoon whole allspice, crushed
- 2 teaspoons ground ginger
- 1 roasting chicken
- 4 cups cold water
- 1 teaspoon canola oil
- 3/4 to 1 cup chicken broth
- 1 tablespoon all-purpose flour
- ●For brine, combine the first seven ingredients in a large kettle. Bring to a boil; cook and stir until salt is dissolved. Remove from the heat. Cool to room temperature.
- ●Remove giblets from chicken; discard.
- ●Place cold water in a 2-gal. resealable plastic bag; add chicken. Place in a roasting pan. Carefully pour cooled brine into a bag. Squeeze out as much air as possible; seal bag and turn to coat.
- ●Refrigerate for 3-4 hours, turning several times.
- ●Discard brine. Rinse chicken with water; pat dry. Skewer chicken openings; tie drumsticks together. Brush with oil. Place chicken in a roasting pan.
- ●Bake, uncovered, at 350 degrees for 80-90 minutes or until a meat thermometer reads 180 degrees, basting occasionally with pan drippings (cover loosely with foil if chicken browns too quickly).
- ●Remove chicken to a serving platter and keep warm.
- ●Pour drippings and loosened browned bits into a measuring cup; skim fat and discard. Add enough broth to measure 1 cup.
- ●In a small saucepan, combine flour and broth mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
SHRIMP PENNE
By stepjo7269
Southern Living June 2006
- Preparation:
- 12 12 12 ounces uncooked multigrain penne pasta
- 1 1/2 1 1/2 1/2 pounds uncooked large, fresh shrimp
- 1 1 1 yellow bell pepper, cut into thin strips
- 1 1 1 red bell pepper, cut into thin strips
- 2 2 2 tablespoons olive oil
- 2 2 2 garlic cloves, chopped
- 1 1 1 pt. grape tomatoes, halved
- 1 1 1 cup dry white wine
- 1/2 1/2 1/2 teaspoon salt
- 1/2 1/2 1/2 teaspoon freshly ground black pepper
- 1/4 1/4 1/4 teaspoon dried crushed red pepper
- 1/4 1/4 1/4 cup chopped fresh basil
- Freshly grated Parmesan cheese (optional)
- 1 1. to Cook pasta according to package directions; drain and set aside.
- 2 2. 2. Peel shrimp, and, if desired, devein.
SHRIMP SALAD
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 1 lb cooked shrimp
- 1 c. celery, chopped
- 2 eggs, boiled and chopped
- 3 T. dill pickles, diced
- 1/2 c. mayonnaise
- 1 T. lemon juice
- 1 T. ketchup
- 1/2 t. Worcestershire sauce
- 3/4 t. salt
- 1/4 t. pepper
- lettuce
- ●Chill shrimp and if large, cut them in half.
- ●Combine mayonnaise, lemon juice, ketchup, Worcestershire sauce, and seasonings.
- ●Toss together shrimp, celery, eggs, and pickles and add to mayonnaise mixture.
CREAMY PUMPKIN PIE
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 1/2 c. milk
- 1 6 oz package vanilla instant pudding
- 1 t. pumpkin pie spice
- 1 c. canned pumpkin
- 2 1/2 c. Cool Whip
- 1 graham cracker crust pie shell
- ●In a bowl, beat together milk, pudding and spice with whisk. Add pumpkin and whisk until incorporated.
- ●Fold in Cool Whit and pour mixture into pie shell.
*PORK CHOPS WITH CRANBERRY SAUCE
By stepjo7269
Taste of Home Light & Tasty By: Stephanie Homme from Baton Rouge, Louisiana
- Directions:
- 6 boneless pork loin chops (4 ounces each)
- 1/4 teaspoon coarsely ground pepper
- 1/8 teaspoon salt
- 2 teaspoons cornstarch
- 1 cup cranberry-apple juice
- 2 teaspoons honey
- 3/4 cup dried cranberries
- 1 tablespoon minced fresh tarragon
- 1 tablespoon minced fresh parsley
- 3 cups hot cooked brown rice
- ●Sprinkle pork chops with pepper and salt.
- ●In a large nonstick skillet coated with cooking spray, cook chops over medium heat for 3-4 minutes on each side or until lightly browned. Remove and keep warm.
- ●In a small bowl, combine the cornstarch, juice and honey until smooth.
- ●Add to pan, stirring to loosen browned bits. Stir in the cranberries, tarragon and parsley. Bring to a boil; cook 2 minutes longer or until thickened and bubbly.
- ●Return pork to the pan. Reduce heat; cover and simmer for 4-6 minutes or until a meat thermometer reads 160 degrees.
- ●Serve with rice