Stepjo7269's profile page
Recipes
*SWEET POTATO CASSEROLE II
By stepjo7269
Barbara Hodnett
- Topping:
- 3 C. cooked sweet potatoes, mashed
- 1 stick butter
- 3/4 C. white sugar
- 1 tea. vanilla
- 1 stick butter, softened
- 1 C. brown sugar
- ½ C. flour
- ½ C. pecans, optional
- ●Mix the sweet potatoes, butter, sugar and vanilla.
- ●Pour potato mixture into a Pyrex bowl.
- ●Mix topping ingredients and pour over sweet potatoes.
PAN SEARED SCALLOPS
By stepjo7269
Sam’s Club Fall Entertaining and Business Guide 2006
- Directions:
- 1-1/2 pounds large scallops
- 1 tsp. puréed garlic
- 2 tbsp. canola oil
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- ● Combine scallops, garlic, 1 tbsp. of canola oil, salt and pepper in a large plastic bag. Marinate in the refrigerator for 30–60 minutes.
- ● Heat a non-stick cast-iron griddle or frying pan to very hot. Drizzle the pan with the remaining canola oil and tip the pan to coat evenly (or brush with a pastry brush).
- ● Remove the scallops from the marinade and place them in the pan (not touching each other).
- ● Cook for about 2 minutes on the first side. Flip and cook for 2 minutes on the second side. They should feel tender but firm when pressed.
- ● Serve immediately with the rouille sauce.
HOT CORNBREAD
By stepjo7269
Mrs. Andrews (Pelahatchie Grammar School Teacher)
- Directions:
- 1 1/2 c. meal
- 1/4 c. flour
- 1 can cream style corn
- 2 eggs
- 1/2 c. oil
- 1 c. buttermilk
- 1 c. grated cheddar cheese
- 1 small onion, diced
- jalapeno pepper to taste (1 large pod)
- Mix and bake at 400 F. until browned.
BRUNCH PIE
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 2 pie shells, unbaked
- 1 lb pork sausage, cooked and drained
- 1 c. Swiss cheese, shredded
- 1 c. cheddar cheese, shredded
- 6 eggs, lightly beaten
- 1 c. milk
- 1/2 c. onion, chopped
- 1 c. mixed red and green pepper, chopped
- ●Preheat oven to 350 F.
- ●In a large bowl, combine sausage and cheese. Place half of mixture in each pie shell.
- ●In a separate bowl, combine eggs, milk, onion, and peppers; mix well. Pour half of the egg mixture over sausage in each pie shell.
- ●Bake for 55-60 minutes.
SOY SAUCE CHICKEN
By stepjo7269
Real and Healthyt Chinese Cooking By: Nicholas Zhou
- Marinade:
- 4 chicken legs
- 4 Chinese dried mushrooms, soaked in hot water for at least 15 minutes to soften, stems removed
- 2 green onions, cut on the diagonal into thirds
- 1 garlic clove, minced
- 1 slice ginger, minced
- 2 tablespoons light soy sauce
- 1 tablespoon dry sherry
- 1 tablespoon cornstarch
- Sauce:
- 1/4 cup dark soy sauce
- 2 tablespoons light soy sauce
- 2 tablespoons sugar
- 1 cup water
- 1/4 teaspoon MSG (if desired), if not using, you may want to increase the amount of sugar slightly
- 1 tablespoon dry sherry
- a few drops sesame oil
- 2 - 4 cups oil for deep-frying
- 3 tablespoons oil for stir-frying
- Directions:
- ● Add the marinade ingredients and marinate the chicken for approximately 15 minutes.
- ● While the chicken is marinating, prepare the mushrooms, garlic, ginger, and green onions.
- ● Mix together the sauce ingredients.
- ● Heat the wok and add oil for deep-frying. Slide the chicken legs in carefully and deep-fry until they turn brown. Remove from the wok and drain on paper towels.
- ● Heat the wok and add oil. Add the green onion, garlic, and ginger, and stir-fry until aromatic. ● ● Add the chicken, mushrooms, and the sauce. Cover the wok with a lid and simmer on medium heat for about 15 minutes, stirring from time to time.
- ● Remove the chicken with a slotted spoon and place on a serving plate.
*WEEKDAY LASAGNA
By stepjo7269
Taste of Home Comfort Food Diet Cookbook p
- Directions:
- 1 lb. lean ground feef
- 1 small onion, chopped
- 1 can (28 oz.) crushed tomatoes
- 1 3/4 C. water
- 1 can (6 oz.) tomato paste
- 1 envelope spaghetti sauce mix
- 1 egg, lightly beaten
- 2 C. (16 oz.) fat-free cottage cheese
- 2 T. grated Parmesan cheese
- 8 uncooked lasagna noodles
- 1 C. (4 oz.) shredded part-skim mozaarella cheese
- ● In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain.
- ● Stir in the tomatoes, water, tomato paste and spaghetti sauce mix. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, stirring occasionally.
- ● In a small bowl, combine the egg, cottage cheese and Parmesan cheese.
- ● Spread 2 cups meat sauce in a 13 in.-x -9 in. baking dish coated with cooking spray. Layer with four noodles, half of cottage cheese mixture and half of remaining meat sauce. Repeat layers.
- ● Cover and bake at 350 degrees for 50 minutes. Uncover, sprinkle with mozzarella cheese.
- ● Bake 10-15 minutes longer or until bubbly and cheese is melted.
- ● Let stand for 15 minutes before cutting.
MEDIUM WHITE SAUCE
By stepjo7269
Favorite Brand Name Recipe Cookbook
- ●Variations:
- 1 C. cold milk
- 1 T, corn starch
- 2 T. margarine
- 1/4 tea. salt
- 1/8 tea. pepper
- ●In a sauce pan, gradually stir milk into corn starch. Add margarine, salt and pepper. Stirring constantly, bring to a boil over medium heat. Boil 1 minute.
- -Cheese Sauce: Stir 1 C. shredded cheese into 1 C. medium white sauce until cheese melts.
- -Herb Sauce: Add 1/4 tea. dried dill weed or basil to 1 C. white sauce.
- -To make a dip: Add tomatoes and jalapeno pepper to cheese sauce.
PENNE, TOMATO, AND MOZZARELLA SALAD
By stepjo7269
Allrecipes By: Marbalet "Garden fresh basil and summer sweet cherry tomatoes make this pasta salad a warm season...
- 1 (12 ounce) package penne pasta
- 1/4 cup olive oil
- 1 bunch green onions, chopped
- 1 clove garlic, minced
- 1 cup quartered cherry tomatoes
- salt and pepper to taste
- 5 ounces mozzarella cheese, diced
- 1/2 cup grated Parmesan cheese
- 4 ounces fresh basil
- 12 large black olives, halved
- Directions
- ● Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
- ● Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook
- over low heat to warm through. Remove from heat.
- ● Stir in mozzarella and Parmesan cheese.
- ● Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.
DIRT PIE
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 4 small boxes French vanilla instant pudding
- 4 1/2 c. milk
- 1 8 oz package cream cheese, softened
- 1 c. confectioner's sugar
- 1 12 oz container Cool Whip
- 1 package Oreos, crushed
- ●In a large bowl, combine pudding and milk; blend well.
- ●Mix together cream cheese and sugar; add to pudding and stir in Cool Whip.
- ●Pour mixture into serving dish and top with crushed Oreos.
CORNMEAL PUDDING
By stepjo7269
Southern Living
- Directions:
- 1 (20 oz.) tube frozen cream style corn, thawed
- 2 large eggs
- 1/4 c. cornbread mix
- 1/2 t. seasoned salt
- 1/4 t. pepper
- Mix all the above ingredients. Pour mixture into a lightly greased 1 1/2 quart baking dish. Bake at 350 F. for 45 minutes or until golden brown and set.