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Recipes
BABY DILLS
By stepjo7269
Famous Restaurant's recipes--Vlasic
- ● Boil:
- ● Scald jars
- 6 cups water
- 3/4 cup vinegar
- 1/2 cup salt
- ● In clean jars Put:
- As many cucumbers as will fit loosely
- Sprig of dill weed
- A pea size lump of alum (for rispness!)
- One clove (or more) GARLIC
- A hot pepper if you like them hot.
- ● Pour hot liquid over cucumbers and put lids on top.
- ● Let cool, then place in refrigerator
TEXAS CAVIAR
By stepjo7269
Wanda Rose (Shane Goins friend's Mom)
- DRESSING:
- 1 can black eyed peas with jalapeno--drained
- 1 can pinto beans with jalapeno--drained
- 1 small jar pimento--finely chopped
- 1 small dices onion
- 1 c. diced celery
- 1 c. divided green pepper.
- 1 small can white shoepeg corn--drained
- ●Mix above together and set aside.
- dash salt
- 1/2 t. pepper
- 1 T. water
- 3/4 c. cider vinegar
- 1/2 c. oil
- 1 c. sugar
- ●Add above to boiler and bring to boil. Once sugar is dissolved, remove from heat and cool.
- ●Pour over bean mixture to marinate. Marinate at least 24 to 48 hours.
- ●Note: Beans with jalapenos are difficult to find. I just buy regular and add a couple of T. of jalapenos. It always turns out great.
*BEAR CLAW COOKIES
By stepjo7269
Taste of Home's Holiday & Celebrations Cookbook By: Taste of Home's Test Kitchen
- Directions:
- 1 cup butter, softened
- 1-1/2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup baking cocoa
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2-1/2 cups sweetened puffed wheat cereal
- 3 tablespoons semisweet chocolate chips, melted
- 2 tablespoons slivered almonds
- ●In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- ●Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well.
- ●Stir in cereal. Cover and refrigerate for 1 hour or until easy to handle.
- ●Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in sugar.
- ●Bake at 350 degrees for 9-11 minutes or until edges are firm. Remove to wire racks to cool completely.
- ●Place melted chocolate in a pastry bag or resealable plastic bag; cut a small hole in corner of bag.
- ●For bear claws, pipe three small dabs of chocolate on each cookie; top each with an almond.
CINNAMON-RAISIN SOFT PRETZELS
By stepjo7269
Taste of Home (on line)
- 1 package (1/4 ounce) active dry yeast
- 1-1/2 cups warm water (110° to 115°)
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 2 cups cake flour
- 2 to 2 -1/4 cups all-purpose flour
- 3/4 cup raisins
- 2 tablespoons baking soda
- 2 cups hot water (120° to 130°)
- 3 tablespoons butter, melted
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- Directions
- ● In a large bowl, dissolve yeast in warm water. Stir in brown sugar and salt. Add cake flour; stir well. Add enough all-purpose flour to form a soft dough. Stir in raisins.
- ● Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
- ● Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until dough has risen slightly, about 30 minutes. Punch dough down; divide into 14 balls. Roll each ball into a 15-in. rope.
- ● In a bowl, dissolve baking soda in hot water. Dip each rope in baking soda mixture; drain on paper towels. Form into pretzel shapes and place on greased baking sheets.
- ● Bake at 400° for 15 minutes or until golden brown.
- ● Combine sugar and cinnamon in a small bowl. Brush pretzels with butter, then dip in cinnamon-sugar. Serve warm.
APRICOT MERINGUE BARS
By stepjo7269
The Taste of Home Classic Cookbook p
- Directions:
- 3 cups all-purpose flour
- 1 cup sugar, divided
- 1 cup cold butter, cubed
- 4 eggs, separated
- 1 teaspoon vanilla extract
- 2 cans (12 ounces each) apricot filling
- 1/2 cup chopped pecans
- ●In a large bowl, combine flour and 1/2 cup sugar; cut in butter until crumbly. Add egg yolks and vanilla. Press into a greased 15-in. x 10-in. x 1-in. baking pan.
- ●Bake at 350° for 12-15 minutes or until lightly browned.
- ●Spread apricot filling over crust.
- ●In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
- ●Spread the meringue evenly over filling; sprinkle with pecans.
- ●Bake at 350° for 25-30 minutes or until meringue is lightly browned.
- ●Cool in pan on a wire rack (meringue will crack).
- ●Cut into bars.
- ●Refrigerate leftovers.
TIPS ON COOKING FISH
By stepjo7269
As above
- To Broil boneless fish filets:
- The flaky texture of red snapper is best pan-roasted or baked--not broiled. Because of its low oil content, snapper is prone to drying out in just a few too many seconds beneath a hot broiler.
- Red fish contains more oil, a stronger flavor and bigger flakes, and it broils and grills beautifully.
- Preheat the broiler to high.
- Sprinkle the fish with salt and pepper.
- Coat a heatproof dish large enough to hold the fillets in one layer with 2 tablespoons melted butter.
- Add the fish and turn it to coat with butter.
- If the fish has skin, place it skin side down.
- Place it about 6 inches from the heat source.
- A thin fillet such as flounder will cook in 2 to 4 minutes.
- A 1 inch thick fillet of redfish will take more like 8 minutes
PEKING DUCK
By stepjo7269
Real and Healthy Chinese Cooking By: Nicholas Zhou
- Directions:
- One 5 to 6 pound duck
- 8 cups water
- 1 slice ginger
- 1 scallion, cut into halves
- 3 tablespoons honey
- 1 tablespoon white vinegar
- 1 tablespoon sherry
- 1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water Scallions for garnish
- ●Clean duck. Wipe dry and tie string around neck.
- ●Hang duck in cool, windy place 4 hours.
- ●Fill large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil. Pour in dissolved cornstarch. Stir constantly.
- ●Place duck in large strainer above larger bowl. Scoop boiling mixture all over duck for about 10 minutes.
- ●Hang duck again in cool, windy place for 6 hours until thoroughly dry.
- ●Place duck breast side up on a greased rack in oven preheated to 350 degrees.
- ●Set a pan filled with 2 inches of water in bottom of oven. (This is for drippings).
- ●Roast 30 minutes.
- ●Turn duck and roast 30 minutes more.
- ●Turn breast side up again. Roast 10 minutes more.
- ●Use sharp knife to cut off crispy skin. Serve meat and skin immediately on a pre- warmed dish.
- ●The duck is eaten hot with hoisin sauce rolled in Mandarin Crepes. Garnish with scallion flowerets.
MAGIC COOKIE BARS FROM EAGLE BRAND®
By stepjo7269
Allrecipes presented Eagle Brands recipe
- Directions:
- 1/2 cup butter or margarine, melted
- 1 1/2 cups graham cracker crumbs
- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
- 2 cups semisweet chocolate morsels
- 1 1/3 cups flaked coconut
- 1 cup chopped nuts
- ●Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
- ●Combine graham cracker crumbs and butter. Press into bottom of prepared pan.
- ●Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
- ●Bake 25 minutes or until lightly browned. Cool.
- ●Cut into bars or diamonds. Store covered at room temperature.
- Footnotes
- Variations:
- 1 . 7-Layer Magic Cookie Bars: Substitute 1 cup (6-ounces) butterscotch flavored chips* for 1 cup semi-sweet chocolate chips and proceed as directed above.
- 2 . Peanut butter flavored chips or white chocolate chips may be substituted for butterscotch flavored chips.
- 3 . Magic Peanut Cookie Bars: Substitute 2 cups (about 3/4 pound) chocolate-covered peanuts for semi-sweet chocolate chips and chopped nuts.
- 4 . Magic Rainbow Cookie Bars: Substitute 2 cups plain candy-coated chocolate candies for semi-sweet chocolate chips.
CHOCOLATE TRIFLE
By stepjo7269
Dee Gray's Church's Family Favorite Cookbook p
- Directions:
- 1 package (18.25 oz) chocolate fudge cake mix
- 1 (6 oz) package instant chocolate pudding mix
- 1/2 c. strong coffee
- 1 (12 oz) container Cool Whip, thawed
- 6 (1.4 oz) Heath Bars, crushed
- ●Bake cake according to package directions. Cool.
- ●Prepare pudding according to package directions, set aside.
- ●Crumble cake; reserve 1/2 c.
- ●Place 1/2 of remaining cake crumbs in the bottom of 4.5 or 5 qt trifle dish (or decorative glass bowl). Layer with 1/2 coffee, 1/2 pudding, 1/2 whipped topping and 1/2 of crushed candy bars. Repeat layers except for candy bars.
- ●Combine remaining candy bars with reserved cake crumbs; sprinkle over top.
HAM BREAKFAST BRAID
By stepjo7269
Allrecipes By: MHFAB1 "My step-brother fixes this dish every weekend for his three boys and they all love it
- 1/2 1/2 1/2 cup milk
- 4 4 4 ounces cream cheese, softened
- 8 8 8 eggs
- to and pepper to taste
- 2 2 2 (8 ounce) packages refrigerated crescent roll dough
- 4 4 4 ounces cooked ham, thinly sliced
- 1 1 1 cup shredded Cheddar cheese
- Directions
- to 375 oven to 375 degrees F/
- ● Beat milk and cream cheese together until smooth. Mix in eggs, and season with salt and pepper.
- ● Heat a lightly oiled skillet over medium high heat and cook egg mixture until eggs are almost set.
- ● Arrange the ham in a layer down the center of the dough.
- ● Spoon the cooked egg mixture on top of the ham and then sprinkle the cheddar cheese on top of the eggs.
- to Bring the corners of the rolls together over the cheese to form a 'braid' shape.
- 25 to 30 preheated oven for 25 to 30 minutes, until cheese is melted and rolls are golden brown.