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Recipes
BAKED APRICOT CHICKEN
By stepjo7269
Allrecipes By: Shang
- Directions:
- 12 chicken thighs
- 1 cup apricot preserves
- 1 cup French dressing
- 1 (1 ounce) package dry onion soup mix
- ●Preheat oven to 350 degrees F.
- ●In a medium bowl combine the jam, dressing and soup mix. Mix together.
- ●Place chicken pieces in a 9x13 inch baking dish.
- ●Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.
POTATO SOUP
By stepjo7269
Shirley Powell
- 2 lg. potatoes baked and cut into cubes
- 2 T. flour
- 2 T. butter
- 3 C. milk (or enough to make a med. white sauce)
- salt and pepper to taste
- ½ C. onion chopped
- ½ stalk of celery sliced diagonally
- 4 slices of bacon fried (reserve enough grease to saute onions)
- Shredded cheddar cheese for garnish
- Green onions chopped fine for garnish
- ●Melt butter in non-stick sauce pan. Add flour and mix until even consistency.
- ●Add milk and cook over medium heat until sauce thickens. Add salt and pepper.
- ●Add potatoes to white sauce.
- ●Saute onions and celery in bacon geese until done (being careful not to brown).
- ●Add onions and celery along with geese used to cook them to the potato mixture.
- ●Simmer over low heat for 10 min.
BEAN SALAD II
By stepjo7269
Brandy Necessary (Monica Goins' cousin's wife)
- SALAD:
- 1 can black beans (rinse and drain)
- 1 can light red kidney beans (rinse and drain)
- 1 can Mexicorn (rinse and drain)
- Green onions according to taste
- ●Mix all ingredients in bowl.
- DRESSING:
- 3 T. olive oil
- 3 T. red wine vinegar
- 1/2 t. garlic powder
- 1/2 t. cumin
- 1/4 t. salt
- 1/4 t. pepper
- ●Whisk dressing together and pour over salad mixture.
- ●Mix thoroughly into preferred contqainer. Let sit overnight, and stir/mix well before eating each time.
*CRUNCHY ROMAINE STRAWBERRY SALAD
By stepjo7269
AlBy: Leslie Lancaster The mouth-watering combination of tastes and textures seems to please every palate
- 1 (3 ounce) package ramen noodles
- 1 cup chopped walnuts
- 1/4 cup butter
- 1/4 cup vegetable oil
- 1/4 cup sugar
- 2 tablespoons red wine vinegar
- 1/2 teaspoon soy sauce
- 8 cups torn romaine
- 1/2 cup chopped green onions
- 2 cups fresh strawberries, sliced
- Directions
- ●Discard seasoning packet from ramen noodles or save for another use. Break noodles into small pieces.
- ●In a skillet, saute noodles and walnuts in butter for 8-10 minutes or until golden; cool.
- ●For dressing, in a jar with a tight-fitting lid, combine the oil, sugar, vinegar and soy sauce; shake well.
- ●Just before serving combine the romaine, onions, strawberries and noodle mixture in a large bowl. Drizzle with dressing and toss gently.
OVEN ROASTED STUFFED CHICKEN BREASTS
By stepjo7269
Allrecipes By: Julie1271 "This recipe always impresses dinner guests!"
- 1 cup part skim milk ricotta cheese
- 3/4 cup finely chopped walnuts
- 1/2 cup grated Parmesan cheese
- 1/2 cup dry bread crumbs
- 1 teaspoon dried oregano
- 6 boneless chicken breast halves, with skin
- 2 tablespoons vegetable oil
- Directions
- ● Preheat oven to 350 degrees F. ●Lightly grease a large baking dish.
- ● In a bowl, mix the ricotta cheese, walnuts, Parmesan cheese, bread crumbs, and oregano.
- ● Loosen the skin on the chicken breasts to form a pocket, and stuff with the ricotta cheese mixture.
- ● Arrange the chicken breasts in a single layer in the prepared baking dish, and brush with oil.
- ● Bake 45 minutes in the preheated oven, or until the chicken is no longer pink and juices run
- clear.
RED VELVET CAKE II
By stepjo7269
MS Farmer's Market Cookbook p
- Cake:
- 1 1/2 c. sugar
- 1 c. shortening
- 2 eggs
- 2 1/2 c. cake flour
- 2 T. cocoa powder
- 2 oz red food color
- 1 t. salt
- 1 t. vanilla
- 1 c. buttermilk (or 1 T. vinegar with 1 c. 2% sweet milk)
- 1 1/2 t. soda
- 1 T. vinegar
- Frosting:
- 7 1/2 T. flour
- 1 1/2 c. milk
- 1 1/2 t. vanilla
- 1 1/2 c. salted butter
- 1 1/2 c. sugar
- pecans
- Directions for Cake:
- ●Preheat oven to 350 F.
- ●Cream sugar and shortening; add eggs and beat together well.
- ●In a separate bowl, make a paste of cocoa powder and food coloring; add to egg mixture. Stir in salt and vanilla.
- ●Add buttermilk and flour, alternating wet and dry ingredients and mix well.
- ●Mix soda with vinegar and fold into mixture.
- ●Grease and flour 3 round cake pans--do not use Pam vegetable spray. Evenly pour cake mixture into pans and bake for 25 minutes or until done.
- ●Cool completely on wire rack before icing each layer.
- Directions for Frosting:
- ●Mix together milk and flour well and cook until it becomes very stiff and looks like glue. Set aside to cool.
- ●Cream butter, sugar and vanilla. Add to milk and flour mixture and whip until it has a whipped cream consistency.
- ●Frost cake and garnish with pecans.
*PINEAPPLE PUDDING CAKE
By stepjo7269
Taste of Home Comfort Food Diet Cookbook p
- Directions:
- 1 pkg. (9 oz.) yellow cake mix
- 1 ½ C. cold milk
- 1 pkg (1 oz.) sugar-free instant vanilla pudding mix
- 1 pkg. ( 8 oz.) fat-free cream cheese
- 1 can (20 oz.) unsweetened crushed pineapple, well drained
- 1 carton ( 8 oz.) frozen fat-free whipped topping, thawed
- 1/4 C. chopped walnuts, toasted
- 20 maraschino cherries, well drained
- ● Prepare cake mix batter according to package directions; pour into a 13 in. x 9 in. baking pan coated with cooking spray.
- ● Bake at 350 degrees for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
- ● In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
- ● In a small mixing bowl, beat cream cheese until smooth. Beat in pudding mixture until blended.
- ● Spread evenly over cake. Sprinkle with pineapple; spread with whipped topping. Sprinkle with walnuts and garnish with cherries. Refrigerate until serving.
- !
SWEET AND SOUR CHICKEN I
By stepjo7269
Allrecipes By: LINDAHU
- Directions:
- 1 (8 ounce) can pineapple chunks, drained (juice reserved)
- 1/4 cup cornstarch
- 1 3/4 cups water, divided
- 3/4 cup white sugar
- 1/2 cup distilled white vinegar
- 2 drops orange food color
- 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
- 2 1/4 cups self-rising flour
- 2 tablespoons vegetable oil
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 egg
- 1 1/2 cups water
- 1 quart vegetable oil for frying
- 2 green bell pepper, cut into 1 inch pieces
- ●In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat.
- ●Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
- ●Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
- ●Heat oil in skillet or wok to 360 degrees F. Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.
- ●When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.
CHEESE STRAWS
By stepjo7269
Best of the Best from Bell’s Best Cookbooks p
- Directions:
- 2 c. flour
- 2 sticks margarine
- 1 t. salt
- 1 (8 oz.) pkg shredded extra sharp Cheddar cheese
- Hot sauce to taste
- Preheat oven to 300 F.
- Mix all ingredients together.
- Put through cookie press (star disk) onto cookie sheet.
- Bake until golden brown
FROZEN PINEAPPLE SALAD
By stepjo7269
The Crowning Recipes of Kentucky p
- 1 8-ounce package cream cheese
- ½ C. chopped pecans
- 1 C. diced celery
- 1 C. crushed pineapple, drained
- 1 3-ounce package lime Jell-O
- 3/4 C. boiling water
- ● Mash cream cheese and blend in pineapple.
- ● Add nuts and celery.
- ● Dissolve gelatin in 3/4 cup water. When cool mix with cheese and pour into mold.
- ● Chill until set.