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Recipes
SUGAR COOKIES
By stepjo7269
Courtney Parker (article in Dec
- 1 1/4 C. sugar
- 2 sticks butter
- 3 egg yolks, beaten
- 1 tea. vanilla
- 2 ½ C. flour
- 1 tea. baking soda
- ½ tea. cream of tartar
- ●Preheat oven to 350 degrees.
- ●Lightly grease a cookie sheet.
- ●Cream sugar and butter until fluffy.
- ●Add egg yolks and vanilla.
- ●In a separate bowl, sift together flour, soda, and cream of tartar.
- ●Stir this into the batter gradually, about 1/4 at a time.
- ●Form the dough into walnut-sized balls and place on the cookie sheet about 2 inches apart. Don’t flatten them.
- ●Bake the cookies for about 11 minutes. They will flatten and crack.
FROSTED CRANBERIES
By stepjo7269
Allrecipes By: KF1065
- 2 tablespoons water
- 1 tablespoon pasteurized egg white or liquid egg substitute
- 1 (12 ounce) package fresh cranberries
- 1 cup white sugar
- Directions
- ●In a medium bowl, stir together the water and egg white until blended but not whipped. Coat cranberries with this mixture.
- ●Spread the sugar out on a baking sheet, and roll the cranberries in it until they are coated.
- ● Dry at room temperature for 2 hours. Use as garnishes for desserts, or eat them plain.
YELLOW SQUASH PICKLES
By stepjo7269
Rick Woods
- 8 C. yelow squash, sliced
- 2 C. onions, sliced
- 1 T. salt
- 1 C. diced green pepper
- 1 C. diced red pepper
- 2 ½ C. sugar
- 1 ½ C. vinegar
- ½ tea. celery seed
- ½ tea. mustard seed
- If you want the pickles hot, add 1 diced hot pepper.
- ●Combine squash, onions, and salt.
- ●Let sand for 1 hour.
- ●Combine peppers, vinegar, sugar, celery and mustard seed in a large kettle; bring to a boil.
- ●Add squash and onions, and bring to a boil again.
- ●Pack pickles in hot jars.
- ●Cover with the boiling vinegar mixture.
- ●Seal immediately.
BANANA SPLIT SUPREME DESERT
By stepjo7269
Taste of Home
- Directions:
- 3/4 cup butter, divided
- 2 cups confectioners' sugar
- 1 cup evaporated milk
- 3/4 cup semisweet chocolate chips
- 24 cream-filled chocolate sandwich cookies, crushed
- 3 to 4 medium firm bananas, cut into 1/2-inch slices
- 2 quarts vanilla ice cream, softened, divided
- 1 can (20 ounces) crushed pineapple, drained
- 1 jar (10 ounces) maraschino cherries, drained and halved
- 3/4 cup chopped pecans
- Whipped topping
- ● In a saucepan, combine 1/2 cup butter, sugar, milk and chocolate chips. bring to a boil over medium heat; cook and stir for 8 minutes. Remove from the heat and cool completely.
- ● Meanwhile, melt the remaining butter; toss with cookie crumbs. Press into a greased 13-in. x 9-in. pan. Freeze for 15 minutes.
- ● Arrange banana slices over crust; spread with 1 quart of ice cream. Top with 1 cup of chocolate sauce. Freeze for 1 hour. Refrigerate remaining chocolate sauce.
- ● Spread the remaining ice cream over dessert; top with pineapple, cherries and pecans. Cover and freeze overnight.
- ● Remove from the freezer 10 minutes before serving. Reheat the chocolate sauce.
- ● Cut dessert into squares; serve with whipped topping and chocolate sauce.
BASIC BREAD AND BUTTER PICKLES
By stepjo7269
Preserved Traditions a sampling of St
- Directions:
- 4 quarts medium cucumbers, sliced
- 6 medium white onions, sliced
- 1 clove garlic
- 1/3 cup salt
- 5 cups sugar
- 3 cups cider vinegar
- 1 ½ teaspoons turmeric
- 1 ½ teaspoons celery salt
- 2 teaspoons mustard seed
- ● Slice cucumbers thin, but do not peel; add onions, whole garlic cloves, and salt.
- ● Mix well and cover with cracked ice; let stand for 3 hours; drain well.
- ● Combine remaining ingredients and bring to a boil; pour over cucumbers.
ALMOND CHICKEN CASSEROLE II
By stepjo7269
Allrecipes By: GOCU
- 2 cups uncooked long-grain rice
- 1/2 tablespoon butter
- 4 tablespoons chopped onion
- 2 cups diced celery
- 3 cups cooked, chopped chicken breast meat
- 1 cup mayonnaise
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/2 cup blanched slivered almonds
- 1 cup crushed cornflake crumbs (Some reviewers used more crumbs.)
- 2 tablespoons butter
- Directions
- ● In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside.
- ● Melt 1/2 tablespoon butter in a medium skillet over medium heat; saute onion and celery until soft.
- ● Preheat oven to 350 degrees F (175 degrees C).
- ● Combine the chicken, rice, onion and celery in a 9x13 inch baking dish. Stir in mayonnaise and soup, then almonds. Top with crushed cornflakes and 2 tablespoons butter.
- ● Bake in preheated oven for 45 minutes, until golden brown.
SESAME CHICKEN KABOBS
By stepjo7269
190 cal/serving
- 4 chicken breast ( 2 lbs), skinned
- 1/4 C. soy sauce
- 1/4 C. Russian reduced calorie salad dressing
- 1 T. sesame seeds
- 2 T. lemon juice
- 1/4 tea. garlic powder
- 1/4 tea. ground ginger
- 1 lg. green pepper cut into 1 in. pieces
- 2 medium onions, cut in eighths
- 3 small zucchini cut in 3/4 in. pieces
- 1 pt. cherry tomatoes
- Vegetable cooking spray
- ●Cut chicken breasts into 1 in. pieces and place chicken in a shallow container, and set aside.
- ●Combine next 6 ingredients in a jar; cover tightly and shake vigorously. Pour over chicken; cover and marinate in the refrigerator 2 hrs.
- ●Remove chicken from marinade and string on skewers alternating chicken and vegetables.
- ●Coat grill with cooking spray and grill kabobs about 6 in. from medium to hot coals for 15 to 20 min. or until done, turning and basting often with marinade.
MAKING GRAVY
By stepjo7269
Making Gravy Step 1: Heat 4 cups of turkey broth, chicken broth or water--or a combination of broth and water--in ...
- AS FOLLOWS
STRAWBERRY CONGEALED SALAD
By stepjo7269
Charlotte Powell
- 2 small boxes strawberry jell-o
- 2 boxes sliced strawberries
- 1 can crushed pineapple
- 4 bananas
- 1 C. sour cream
- ●Dissolve 1 box jell-o in 1 C. boiling water. Add 1 box of frozen strawberries and stir until thawed. Add ½ can pineapple. Slice 2 bananas into the jell-o.
- ●Pour into serving bowl and chill until firm.
- ●Spread sour cream over chilled jell-o.
- ●Repeat above directions to make the second layer.
BUTTERSCOTCH FUDGE
By stepjo7269
Taste of Home By: Virginia Hipwell, Fenwick, Ontario
- 1 teaspoon plus 2 tablespoons butter, divided
- 1-2/3 cups sugar
- 2/3 cup evaporated milk
- 1/2 teaspoon salt
- 2 cups miniature marshmallows
- 1 package (10 to 11 ounces) butterscotch chips
- 1/2 cup chopped walnuts
- 1 teaspoon maple flavoring
- Directions
- ● Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside.
- ● In a large saucepan, combine the sugar, milk, salt and remaining butter; cook and stir over medium heat until mixture comes to a boil. Boil for 5 minutes, stirring constantly.
- ● Remove from the heat; add the marshmallows, chips, nuts and maple flavoring. Stir until marshmallows and chips are melted.
- ● Spoon into prepared pan. Let stand until set.
- ● Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in squares.
- ● Store in an airtight container at room temperature.
- Yield: about 1-1/2 pounds.