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Recipes
LEMON CHEESECAKE SQUARES
By stepjo7269
Taste of Home
- FILLING:
- 3/4 cup shortening
- 1/3 cup packed brown sugar
- 1-1/4 cups all-purpose flour
- 1 cup rolled oats
- 1/4 teaspoon salt
- 1/2 cup seedless raspberry jam
- 4 packages (8 ounces each) cream cheese, softened
- 1-1/2 cups sugar
- 1/4 cup all-purpose flour
- 4 eggs
- 1/3 cup lemon juice
- 4 teaspoons grated lemon peel
- Directions:
- ●In a large bowl, cream shortening and brown sugar until light and fluffy.
- ●Combine the flour, oats and salt; gradually add to creamed mixture and mix well.
- ●Press dough into a greased 13-in. x 9-in. baking dish. Bake at 350 degrees for 15-18 minutes or until golden brown. Spread with jam.
- ●For filling, in a large bowl, beat the cream cheese, sugar and flour until smooth. Beat in the eggs, lemon juice and peel just until blended. Carefully spoon over jam.
- ●Bake at 350 degrees for 30-35 minutes or until center is almost set.
- ●Cool on a wire rack.
- ●Cover and store in the refrigerator.
*ORANGE POPPY SEED DRESSING
By stepjo7269
Taste of Home Light & Tasty By: Sue Dannahower of Denver, Colorado
- Directions:
- 4 teaspoons cornstarch
- 6 tablespoons cold water
- 1-1/3 cups orange juice
- 1/4 cup white vinegar
- 4 teaspoons honey Dijon mustard
- 4 teaspoons honey
- 1-1/2 teaspoons poppy seeds
- 1/2 teaspoon salt
- ●In a small saucepan, combine cornstarch and cold water until smooth. Stir in the orange juice, vinegar, mustard and honey.
- ●Bring to a boil; cook and stir for 1 minute or until thickened. Stir in poppy seeds and salt.
- Cover and refrigerate until chilled. Yield: 1-1/2 cups.
- Comment:
- I have an orange poppy seed dressing that contains fruit pectin as the thickening agent.
- ●Stir together the following ingredients in a small bowl:
- 1/3 cup orange juice
- 1 tablespoon honey
- 1 tablespoon powdered fruit pectin
- 1/4 teaspoon finely grated orange peel
- 1/4 teaspoon poppy seed.
- ●Cover and refrigerate at least three hours before serving.
SOURDOUGH BREAD
By stepjo7269
This recipe yields 1 1lb loaf
- Directions:
- 1 1/2 teaspoons yeast
- 3/4 cup sourdough starter
- 2 cups bread flour
- 2 teaspoons salt
- 1 1/3 tablespoons sugar
- 6 tablespoons whole milk
- 1 1/4 tablespoons oil
- All ingredients should be at room temperature before starting. Add the
- ingredients to the pan in the order recommended by machine manufacturer.
- Select "White Bread".
TURKEY BROCCOLI CASSEROLE
By stepjo7269
Southern Living Cooking School Cookbook p
- Directions:
- 1 (10 3/4 ounce) can condensed cream of broccoli soup, undiluted
- ½ cup sour cream
- 1/4 cup milk
- 1/4 teaspoon poultry seasoning
- 3/4 pound cooked turkey, cubed (about 3 cups)
- 1 (17 ounce) can Del Monte whole kernel golden sweet corn, drained
- 2 cups fresh or frozen broccoli florets, thawed
- 1 (7 ounce) jar roasted red peppers, drained and sliced
- 1 (8 ½ ounce) package cornbread mix
- 2/3 cup milk
- 1 egg, lightly beaten
- ●Combine first 8 ingredients in a 3 quart saucepan.
- ●Cook over medium heat until thoroughly heated.
- ●Spread mixture into a greased 12 x 8 x 2 inch baking dish.
- ●Combine cornbread mix, 2./3 cup milk, and egg, stirring just until moistened.
- ●Pour top of casserole.
- ●Bake at 400 degrees for 20 minutes.
BRYAN'S "EASY AS PIE" SAUSAGE PIE
By stepjo7269
Best of the Best from Bell’s Best Cookbooks p
- Directions:
- 3/4 c. pork sausage, cooked, crumbled and drained
- 1 c. Swiss or Cheddar cheese, shredded
- 1/3 c. green onions, chopped
- 2 T. fresh parsley, chopped
- 2 oz. pimentos, drained and diced
- 4 eggs, beaten
- 2 c. milk
- 1 c. Bisquick baking mix
- salt
- black and/or red pepper to taste
- Sprinkle sausage in bottom of 10 1/2 inch pie plate or 9 x 13 inch baking dish that has been sprayed with cooking spray.
- Top with cheese, onions, parsley and pimentos.
- Mix eggs, milk, baking mix salt and pepper for 1 minute or until well blended and smooth.
- Pour into pan and bake 35-40 minutes at 400 F or until knife inserted into center comes out clean.
CHICKEN SALAD DELUX
By stepjo7269
From: Best Salad Deluxe Cookbook p
- 1 1/4 cups prepared buttermilk salad dressing
- 1/2 cup mayonnaise
- 3 tablespoons half-and-half
- 1 3/4 teaspoons Beau Monde seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 5 whole chicken breast (about 2 pounds), skinned, cooked and cubed
- 10 ounces uncooked 100% semolina medium shell macaroni, cooked, rinsed, drained and cooled
- 3 cups diced celery
- 2 1/2 cups seedless green grapes, cut lengthwise into halves
- 1 package (12 ounces) slivered almonds, reserve 1 tablespoon for garnish
- 2 cans (2.25 ounces each) sliced water chestnuts, drained
- 1/2 cup chopped onion
- Lettuce leaves
- Parsley (optional)
- Sliced star fruit (optional)
- Cantaloupe slices
BURNT SUGAR CAKE
By stepjo7269
WVMO Radio Cook Book
- Burnt-Sugar Frosting:
- Sugar
- 3/4 C. boiling water
- 2/3 C. soft butter or margarine
- 1 tea. vanilla extract
- 2 eggs, separated
- 3 C. sifted cake flour
- 1 T. baking powder
- 1/2 tea. salt
- 3/4 C. milk
- Burnt-Sugar Frosting
- Pecan halves
- ● In a small heavy skillet or saucepan, heat 3/4 cup sugar, stirring, until a brown syrup forms and mixture begins to smoke.
- ● Very gradually stir in boiling water and remove from heat. Cook thoroughly.
- ● Cream butter and 1 cup sugar until light.
- ● Gradually beat in 1/2 cup burnt-sugar syrup. (Reserve remainder for frosting.)
- ● Add vanilla, then egg yolks, one at a time, beating well after each addition.
- ● Add sifted flour, baking powder and salt alternately with milk, beating until smooth.
- ● Fold in stiffly beaten egg whites.
- ● Pour into two 8 inch layer pans, lined on the bottom with paper.
- ● Bake at 375 degrees for about 25 minutes.
- ● Cool and frost.
- ● Cream 1/3 cup butter or margarine.
- ● Beat in 1 box (1 pound) confectioners’ sugar, 1/2 teaspoon salt, 1 teaspoon vanilla, burnt-sugar syrup and enough cream or evaporated milk (about 2 tablespoons) to make of spreading consistency.
CANDYING FRUITS
By stepjo7269
Candying Fruits Delicious in cakes, cookies, for garnishes, or dipped in chocolate, candied fruit is worth the eff...
- NONE
GRILLED SOUTHWESTERN CHICKEN WITH PINEAPPLE SALSA
By stepjo7269
Southern Living magazine, September 2004 p
- Ingredients:
- 4 skinned and boned chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 2 teaspoons garlic salt
- 2 teaspoons paprika
- Pineapple Salsa
- Garnish: lime slices
- Directions:
- ● Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness using a meat mallet or rolling pin. Rub evenly with olive oil, and sprinkle evenly with chili powder, garlic salt, and paprika.
- ● Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done.
- ● Serve with Pineapple Salsa. Garnish, if desired.
- Pineapple Salsa
- 1/4 cup diced red bell pepper
- 3 tablespoons light brown sugar
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons orange juice
- 2 tablespoons fresh lime juice
- 1 tablespoon chopped chipotle pepper in adobo sauce
- 1 tablespoon butter or margarine
- 1 (15-ounce) can sliced pineapple, drained
- Directions:
- ● Stir together first 6 ingredients.
- ● Melt butter in a large nonstick skillet over medium-high heat; add pineapple slices, and cook 2 minutes on each side or until golden brown.
- ● Coarsely chop pineapple, and combine with red bell pepper mixture.
SWEET CARROTS
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 1 large package baby carrots
- 1 stick butter or margarine
- 1 c. sugar
- 1 c. orange juice
- ●Wash carrots and pat dry. Place in heavy boiler and add margarine, sugar and orange juice. Stir to thoroughly coat.