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Recipes
GRANDMA SIMEON'S CHICKEN SOUP
By stepjo7269
101 Worry-Free HCG Diet Recipes p
- Directions:
- 2 c. chicken bouillon base
- 3 stalks celery, coarsly chopped
- 100 g. chopped cooked chicken breast
- ●Cook combined ingredients on medium until celery is tender.
BEAN SALAD
By stepjo7269
Dr
- Salad dressing:
- 1 (16 oz) can cut green beans (6)
- 1 (16 oz) can kidney beans (6)
- 2/3 can yellow wax beans (4 [16-oz] cans)
- 3 T. chopped green onions (1 cup)
- 3 T. drained and chopped pimientos (1cup)
- 2 T. sliced ripe olives (1/2 - 1 cup)
- 3 T. sliced celery (1 - 1 ½ cups)
- 3 T. sugar (1 C.)
- 1/3 C. vegetable oil (2 C.)
- 2/3 C. tarragon vinegar (4 C.)
- ½ tea. Crushed black pepper (2 tsp.)
- 1 tea. seasoned salt (2 T.)
- ●Note: the numbers in ( ) are for the original recipe which serves 35-40. I reduced the amts. for a smaller amt.
- ●Drain beans and combine with remaining ingredients.
- ●Prepare salad dressing and pour over bean mixture.
- ●Mix well and refrigerate until ready to serve.
- ●Serve using a slotted spoon to drain excess dressing.
THE BEST ROLLED SUGAR COOKIES
By stepjo7269
Allrecipes By: Jill Saunders I make icing with confectioners' sugar and milk
- 1 1/2 cups butter, softened
- 2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- Directions
- ● In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla.
- ● Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
- ● Preheat oven to 400 degrees F.
- ● Roll out dough on floured surface 1/4 to 1/2 inch thick.
- ● Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
- ● Bake 6 to 8 minutes in preheated oven. Cool completely.
PEA DRESSING
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 1 qt fresh peas (purple hull are delicious)
- 1/2 c. onion, chopped
- 3-4 c. cornbread, crumbled
- 1 t. sage (optional)
- 4 bell peppers
- salt to taste
- pepper to taste
- ●Boil peas until tender, adding salt and pepper to taste. After boiling, make sure there is enough juice left over to just cover peas; drain and reserve liquid.
- ●Mash peas well. Add onion, crumbled corn bread, and sage; mix well. Pour reserved liquid from peas over mixture and combine. Set aside.
- ●Clean 4 bell peppers and take stem end off of each pepper and remove seeds. Place peppers in boiling water for 3 minutes. Remove from water and spoon pea mixture into peppers.
- ●Place stuffed peppers in a greased or buttered casserole dish.
- ●Bake for 25-30 minutes.
WEST VIRGINIA (SWEET POTATOE) CUSTARD PUDDING
By stepjo7269
Garden Time! “Growing Sweet Potatoes Everywhere”
- Directions:
- 3 eggs
- 1 c. sugar
- 1 2/3 c. evaporated milk (1 large can)
- 2 c. sweet potatoes, cooked, peeled and mashed
- 1/2 c. raisins
- 1/2 t. salt
- 1/2 t. cinnamon
- 1/2 t. cloves
- 1/2 t. nutmeg
- 1 . Beat eggs and sugar thoroughly. Add milk and beat.
- 2 . Add sweet potatoes, raisins, salt and spices and mix thoroughly.
- 3 . Grease casserole liberally with butter and pour in pudding mixture.
- 4 . Bake 15 minutes at 400 F. then reduce heat to 350 F. and bake for 30-35 minutes more or until knife inserted into center comes out clean.
BAKED ONION RINGS
By stepjo7269
The Taste of Home Classic Cookbook p
- Directions:
- 1-1/2 cups crushed cornflakes
- 2 teaspoons sugar
- 1 teaspoon paprika
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon garlic salt
- 2 large sweet onions
- 1/2 cup egg substitute
- ●In a large bowl, combine the first five ingredients; set aside.
- ●Cut onions into 1/2-in. thick slices. Separate into rings, reserving the small rings for another use.
- ●In a small bowl, beat egg substitute until frothy. Dip onion rings into egg, then into crumb mixture, coating well.
- ●Place in a single layer on baking sheets that have been coated with cooking spray.
- ●Bake at 375° for 15-20 minutes or until onions are tender and coating is crispy.
COLORFUL STUFFED PORK ROAST
By stepjo7269
The Low Fat Way to Cook p
- 2 2 2 (6-oz) packages long-grain and wild rice mix
- 3/4 3/4 3/4 cup boiling water
- 3/4 3/4 3/4 cup dried apricots
- Vegetable cooking spray
- 3/4 3/4 3/4 cup chopped fresh mushrooms
- ½ cup chopped green onions
- ½ cup chopped sweet red pepper
- 2 2 2 cloves garlic, minced
- 1/4 1/4 2 cup plus 2 tablespoons chopped water chestnuts
- 2 2 2 tablespoons chopped fresh parsley
- ½ teaspoon freshly ground pepper
- 1 1 1 (4-lb) lean boneless double pork loin roast, tied
- ½ cup apricot jam, melted and divided
- to rice mix according to package directions, omitting salt and fat. Set aside.
- 20 boiling water over apricots; let stand 20 minutes. Drain well. Finely chop apricots, and set aside.
- 350 1 40 160 for 1 hour and 40 minutes or until meat thermometer registers 160 F. basting frequently with remaining half of jam.
- 10 16 stand 10 minutes. Spread remaining rice mixture on a large serving platter; place roast on top of rice mixture. Remove string from roast; slice diagonally across grain into 16 slices.
TAMALE PIE
By stepjo7269
Charlotte Powell
- 1 ½ lbs. ground beef, browned
- 1 onion, diced
- 1 pepper, diced
- 1 can corn
- 1 can hot tamales
- 2 cans tomato sauce
- Cooked egg noodles
- ●Saute onion and pepper.
- ●Mix all ingredients.
- ●Top with cheese.
- ●Heat @ 350 F. until hot and bubbly.
CHEESE SQUARES
By stepjo7269
Micki Roberts
- Bottom layer:
- 1 yellow cake mix
- 1 egg
- 1 stick margarine at room temp.
- ● Mix in mixer until crumbly--don’t overmix.
- ● Put in 11"x14" pan, leaving texture rough.
- Top layer:
- 3 eggs
- 1 box powdered sugar
- 8 oz. cream cheese at room temp.
- ● Mix and pour over bottom layer.
- ● Bake at 350̊ for 35-40 min.
RICE PUDDING
By stepjo7269
Mother (Louise Stevenson)
- ½ stick margarine or butter
- 2 eggs
- 3/4 C. milk
- 1 ½ C. sugar
- 1 T. lemon flavoring
- Cooked rice
- ●Mix all ingredients and bake at 350 F. until set in the middle.