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Recipes
ASPARAGUS CASSEROLE
By stepjo7269
Shiloh Cookbook p
- 1 can asparagus, drained
- 3 hard boiled eggs
- 1 can cream of mushroom soup
- 1/4 can (soup can) of milk
- ½ lb. grated medium cheddar cheese
- ● Alternate layers of asparagus, egg and cheese.
- ● Thin soup with milk and pour over asparagus, eggs and cheese.
CORN PUDDING PUFF
By stepjo7269
Lyndall Hope Kurowski from First United Methodist Church in Bristol Tennessee
- 4 eggs
- 2 C. corn, cut from cob
- 3 T. flour
- 1 T. sugar
- 1 C. milk or cream
- Salt and freshly ground pepper
- ●Preheat oven to 350 degrees.
- ●In a large bowl, beat eggs thoroughly. Add corn, again beating very well. Whisk in remaining ingredients slowly.
- ●Pour into buttered 1 ½ quart casserole.
- ●Bake for 1 hour and 20 minutes or until puffed and golden.
- ●Note: A knife inserted into center should come out clean.
CHINESE CHICKEN
By stepjo7269
101 Worry-Free HCG Diet Recipes p
- Directions:
- 100 g. chicken breast, cut in 3/4 inch cubes (shrimp or lean steak can be used as well)
- 5 T. chicken bouillon base
- Cabbage
- 1 minced clove garlic
- 1/8 t. onion salt
- 1/8 t. Chinese 5 spice powder
- 1/2 package sweetner
- pepper
- sea salt
- ●Shred cabbage or slice very thin.
- ●Saute garlic in 1 T. of bouillon base. Add 2 T. bouillon base and cabbage and stir-fry over medium heat. Remove while still crunchy.
- ●Combine 2 T. bouillon base, onion salt, 5 spice powder and sweetner. Pour into pan with chicken and stir-fry chicken.
- ●Add cabbage to chicken and cook for 1-2 minutes until heated.
ALFREDO SAUCE
By stepjo7269
Food.com (Supposed to be Olive Garden's recipe
- Directions:
- 1/2 cup butter
- 2 tablespoons cream cheese
- 1 pint heavy cream
- 1 -2 teaspoon garlic powder (start with 1 and taste)
- salt & freshly ground black pepper
- 2/3 cup fresh grated parmesan cheese or 2/3 cup romano cheese
- 1 . In a medium to large saucepan melt the butter over medium heat.
- 2 . Add the cream cheese and whisk to smooth and melted.
- 3 . Whisk in the heavy cream.
- 4 . Season with the garlic powder, salt and pepper.
- 5 . Bring to a good simmer and whisk frequently until sauce thickens, around 25 minutes.
- 6 . Remove from heat and stir in cheese.
CREAMY CHICKEN RICE SOUP
By stepjo7269
Taste of Home By: Marge Wagner from Roselle, Illinois
- Directions:
- 1/2 cup chopped carrot
- 1/3 cup finely chopped onion
- 1/3 cup chopped celery
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 2 cups cooked long grain rice
- 1 cup cubed cooked chicken
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon garlic powder
- 1 cup 2% milk
- 2 tablespoons lemon juice
- 1 tablespoon white wine, optional
- ● In a large saucepan, saute the carrot, onion and celery in butter until tender.
- ● Stir in flour until blended. Gradually stir in broth.
- ● Add the rice, chicken, salt, pepper and garlic powder; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
- ● Reduce heat to low. Stir in the milk, lemon juice and wine if desired. Cook and stir for 5 minutes or until heated through.
ROASTED PEARS WITH CARAMEL SAUCE
By stepjo7269
By: USA WEEKEND columnist Pam Anderson Presented online by Allrecipes
- 4 tablespoons butter
- 1 cup packed dark brown sugar
- 4 pears, halved and cored
- 1/2 cup sour cream
- 1/4 cup coarsely chopped toasted pistachios (or your favorite nuts)
- Directions
- ● Adjust oven rack to center position and heat oven to 400 degrees.
- ● Place butter in a baking pan large enough to hold the pears in a single layer: set in the heating oven until it melts.
- ● Sprinkle sugar over melted butter, then place pears, cut side down, on top. Bake until tender, about 30 minutes.
- ● Remove pan from oven, turn pears over and baste with pan sauce. Return to oven; bake until golden and glossy, about 10 minutes longer.
- ● Let cool slightly. Transfer pears to dessert plates or bowls.
- ● Top each with dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts and serve.
SAVORY PARTY BREAD
By stepjo7269
tasteofhome
- Directions:
- 1 unsliced round loaf (1 pound) sourdough bread
- 1 pound Monterey Jack cheese, sliced
- 1/2 cup butter, melted
- 1/2 cup chopped green onions
- 2 to 3 teaspoons poppy seeds
- ●Cut the bread lengthwise and widthwise without cutting through the bottom crust.
- ●Insert cheese between cuts.
- ●Combine butter, onions and poppy seeds; drizzle over the bread.
- ●Wrap in foil; place on a baking sheet.
- ●Bake at 350° for 15 minutes. Unwrap; bake 10 minutes longer or until the cheese is melted.
KETTLE CORN
By stepjo7269
Lydia Mondavi, Canton, Georgia, Southern Living, SEPTEMBER 2004
- Preparation:
- 1 1/2 tablespoons vegetable oil
- 1/2 cup unpopped popcorn kernels
- 1/4 cup sugar
- 1/2 teaspoon kosher salt
- ●Place first 3 ingredients in a hand-cranked popcorn popper.
- ●Cook popcorn kernel mixture over medium-high heat, rapidly turning hand crank. Once kernels begin to pop, reduce heat to low, and continue cranking until popping stops.
- ●Place popcorn in a large bowl, and sprinkle with salt.
MAMA'S FETTUCCINI
By stepjo7269
The Clarion Ledger, Wed., Feb, 8, 1995
- 1/4 lb. fresh Parmesan cheese
- 1/4 lb. butter
- 1/4 lb. fettuccine
- 1 pt. heavy cream
- 1 egg
- 1 tea. grated garlic
- 1 jar sliced mushrooms
- 1 bunch of shallots, chopped (tops too)
- Freshly ground pepper
- Salt
- ●Grate Parmesan cheese; set aside.
- ●Melt butter, add garlic and chopped shallots; set aside.
- ●Boil water (add 2 T. of olive oil) and cook pasta 2-3 min.
- ●Strain pasta.
- ●Turn heat to low and pour butter and cream into pot. Add ground pepper and salt. When mixture has thickened slightly, add raw egg and coat noodles. Add grated cheese, turn off heat, and let cheese melt.
- ●Drain jar of mushrooms and toss throughly.
KETTLE CORN
By stepjo7269
Southern Living Magazine, September 21004 p
- Directions:
- 1 1/2 tablespoons vegetable oil
- 1/2 cup unpopped popcorn kernels
- 1/4 cup sugar
- 1/2 teaspoon kosher salt
- ● Place first 3 ingredients in a hand-cranked popcorn popper.
- ● Cook popcorn kernel mixture over medium-high heat, rapidly turning hand crank. Once kernels begin to pop, reduce heat to low, and continue cranking until popping stops.
- ● Place popcorn in a large bowl, and sprinkle with salt.