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Recipes
CHICKEN SALAD II
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 2 12.5 oz cans chunky chicken, drained
- 1/2 c. seedless grapes, halved
- 3/4 c. mayonnaise
- 1 4 oz can mandarin oranges, drained
- 1/3 c. celery, chopped
- 1/4 c. almonds, slivered
- 1/3 c. green onions, sliced
- ●Mix all ingredients together.
SQUASH PUPPIES
By stepjo7269
Best of the Best from Bell's Best Cookbooks p
- Directions:
- 5 medium yellow squash
- 1 egg, beaten
- 1/2 c. buttermilk
- 1 medium onion, chopped
- 3/4 c. self-rising corn meal
- 1/2 c. self-rising flour
- salt and pepper to taste
- Cover squash with water and cook until tender; drain; mash; drain again.
- Combine all other ingredients and mix with squash.
- Drop by scant Tablespoons in hot oil.
- Cook until golden brown.
- Drain on paper towels.
*FROZEN ALMOND-CREAM DESSERTS
By stepjo7269
Taste of Home Light & Tasty By: Eva Wright of Grant, Alabama
- PEACH SAUCE:
- 3/4 cup ground almonds
- 1 tablespoon butter, melted
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 12 ounces reduced-fat cream cheese
- 1/3 cup sugar
- 3/4 cup fat-free milk
- 1/4 teaspoon almond extract
- 3 cups sliced peeled peaches
- 2 tablespoons sugar
- 1/8 teaspoon salt
- Directions:
- ●In a small bowl, combine almonds and butter. Press onto the bottom of 12 paper- or foil-lined muffin cups. Cover and freeze for 10 minutes.
- ●Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved; set aside.
- ●In a small bowl, beat cream cheese and sugar until smooth. Gradually beat in milk and extract. Stir in gelatin mixture. Spoon into muffin cups; freeze until firm.
- ●Remove desserts from the freezer 10 minutes before serving.
- ●Place the sauce ingredients in a blender; cover and process until pureed. Spoon onto dessert plates. Peel liners off desserts; invert onto peach sauce.
*MARINATED PORK LOIN
By stepjo7269
Taste of Home's Light & Tasty By: Jean Heady of Naples, Florida
- Directions:
- 1/2 cup reduced-sodium chicken broth
- 1/2 cup ketchup
- 2 tablespoons cider viengar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 1 boneless whole pork loin roast (2 pounds)
- ●In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool slightly.
- ●Place 2/3 cup marinade in a bowl for basting; cover and chill. Pour remaining marinade into a large resealable plastic bag. Cut pork into five slices, about 1 in. each; add to bag. Seal and turn to coat; refrigerate overnight.
- ●Drain and discard marinade. Broil 4-5 in. from the heat for 10 minutes on each side or until juices run clear, brushing with reserved marinade occasionally.
CHEDDAR BREAD (1 1/2-Pound Recipe)
By stepjo7269
Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding cheese with flour
- 3/4 cup water (70º to 80ºF)
- 1 large egg
- 1 teaspoon salt
- 3 cups bread flour
- 1 cup shredded sharp Cheddar cheese
- 2 tablespoons nonfat dry milk
- 2 tablespoons sugar
- 1 teaspoon Fleischmann's® Bread Machine Yeast
FRIED RICE WITH SHRIMP
By stepjo7269
Real and Healthy Chinese Cooking By: Nicholas Zhou
- Directions:
- 4 cups cold cooked rice
- 4 ounces frozen uncooked shrimp, unshelled
- 4 ounces cooked ham, diced (or substitute cooked chicken, turkey, etc.)
- 2 eggs (more if desired)
- 1/2 cup green peas
- 1 medium onion
- 1 green onion
- Seasonings (Add according to directions or to taste)
- 1 tablespoon Soy Sauce
- 1 tablespoon Oyster Sauce
- 1 teaspoon salt
- Pepper
- Cornstarch mixed with water
- Oil for stir-frying
- ● Prepare vegetables and meat - shell and devein shrimp, dice the ham, onion, and green onion. Beat the eggs lightly with chopsticks, add a dash of salt, and mix.*
- ● Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way.
- ● Cut the egg into thin strips, and save for later.
- ● Add the seasonings to the shrimp, mixing them in with chopsticks.
- ● Stir-fry the onion and shrimp on high heat for a few moments, remove and set aside. Do the same for the green peas, and then the ham.
- ● Add oil, turn the heat down to medium and stir-fry the rice.
- ● Add a bit of soy and oyster sauce if desired.
- ● Add the other ingredients except the egg and green onion and combine thoroughly.
- ● Serve the fried rice with the strips of egg on top and the green onion as garnish.**
- *You can also add a bit of oyster sauce if desired.
CHOCOLATE COVERED CHERRIES II
By stepjo7269
Allrecipes By: Meredith
- Directions:
- 60 maraschino cherries with stems
- 3 tablespoons butter, softened
- 3 tablespoons corn syrup
- 2 cups sifted confectioners' sugar
- 1 pound chocolate confectioners' coating
- ●Drain cherries and set on paper towels to dry.
- ●In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary.
- ●Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
- ●Melt confectioners' coating in a heavy saucepan over low heat.
- ●Dip each cherry in by its stem, and place on waxed paper lined sheets.
- ●Chill until completely set.
- ●Store in an airtight container in a cool place. Best after 1 or 2 weeks.
KOSHER SALT ENCRUSTED PRIME RIB ROAST
By stepjo7269
Allrecipes By: Marbalet "Be sure and remove the coating before slicing this prime rib roast
- 2 cups coarse kosher salt
- 4 pounds prime rib roast
- 1 tablespoon ground black pepper
- 1 tablespoon seasoning salt
- Directions
- ● Preheat oven to 210 degrees F.
- ● Cover the bottom of a roasting pan with a layer of kosher salt. Place the roast, bone side down, on the salt.
- ● Season the meat with the ground black pepper and seasoning salt, then
- cover completely with kosher salt.
- ● Roast in preheated oven for 4 to 5 hours, or until the internal temperature of the meat reaches 145 degrees F.
- ● Remove from oven and let rest for 30 minutes. This sets the juices and makes the roast easier to carve. (Note: Be sure to remove all the salt from the roast before serving.)
TIPS FOR MAKING JAPANESE TEMPURA
By stepjo7269
Cuisine at Home Issue No. 49 February 2005
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GRANNY'S CHICKEN AND DRESSING
By stepjo7269
Louise Stevenson
- 1 hen, boiled (save broth)
- 1 medium onion, chopped
- 8 eggs, boiled and sliced
- 2 eggs
- 1 skillet of fresh cornbread, crumbled
- 4 green onions, chopped
- ●Boil and debone hen.
- ●Add onion (not green onions) to hot broth while deboning hen.
- ●Stir all ingredients together and add enough broth to make the mixture soupy.