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Recipes
BROCCOLI SALAD IV
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 2 bunches fresh broccoli, chopped
- 1/4 c. sweet onion, chopped
- 1/2 pound bacon, fried and crumbled
- 1/2 c. pecans, chopped
- 1 c. mayonnaise
- 1 T. apple cider vinegar
- 1/2 c. sugar
- ●Mix together broccoli, onion, bacon and pecans; set aside.
- ●In a separate bowl, combine mayonnaise, vinegar and sugar; pour over vegetables. Mix thoroughly.
PINEAPPLE CHICKEN KABOBS
By stepjo7269
Taste of Home
- Directions:
- 2 cans (one 20 ounces, one 8 ounces) unsweetened pineapple chunks
- 1/3 cup Worcestershire sauce
- 8 boneless skinless chicken breast halves (4 ounces each)
- 1 package (1 pound) sliced bacon
- 2 large sweet onions
- 4 large green peppers
- 32 cherry tomatoes
- ●Drain pineapple, reserving juice; set pineapple aside.
- ●In a small bowl, combine Worcestershire sauce and reserved juice.
- ●Cut each piece of chicken into four strips.
- ●Pour 1 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting.
- ●In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; cut in half widthwise.
- ●Cut each onion into 16 wedges; cut each pepper into eight pieces.
- ●Drain and discard marinade. Wrap a piece of bacon around each chicken strip.
- ●On 16 metal or soaked wooden skewers, alternately thread the bacon-wrapped chicken, vegetables and pineapple.
- ●Grill, uncovered, over medium heat for 6-8 minutes on each side or until juices run clear, basting frequently with reserved marinade.
FRIED PIES
By stepjo7269
Shirley Powell
- Note:
- to to fruit by boiling in water until tender. Use only enough water to soften fruit. You don’t want to have any water left. You may add water as needed.
- to to add enough sugar to sweeten the fruit. Remove from heat when the sugar has melted and cool before beginning to prepare the dough.
- ●The dough for the pies is made from the biscuits recipe in the “bread” section of this cook book.
- to making the dough like biscuits but continue adding flour until the dough is stiff enough to roll out.
- ●Pinch off small pieces of the dough and roll out in a circular shape on a floured board.
- to a dollop of fruit to one side of the rolled out dough, sprinkle with sugar and add a pat of butter on top of the fruit.
- to to top of the dough with a fork to allow steam to escape during cooking.
- ●Repeat the above steps until the dough and/or the fruit is used up.
- ●Fry in deep fat until brown, turn and brown on the other side. Drain on paper towels.
- ●Our favorite fruits are dried peaches and apples.
- to pies are easier to handle than large ones.
*SUGAR FREE ICE CREAM
By stepjo7269
Shirley Powell
- 12 Pasteurized eggs
- 1 quart heavy cream
- 1 quart whole milk
- 1 c. Splenda
- 3 T. Sweet n Low
- 3 T. Vanilla
WONDERFUL SALSA
By stepjo7269
FoodNetwork
- Directions:
- 8 cups tomatoes, peeled, chopped and drained
- 2 1/2 cups onions, chopped
- 1 1/2 cups green peppers, chopped
- 1 cup jalapeno pepper, chopped
- 6 garlic cloves, minced
- 2 teaspoons cumin
- 2 teaspoons pepper
- 1/8 cup canning salt
- 1/3 cup sugar (may reduce or omit to taste)
- 1/3 cup vinegar
- 1 (15 ounce) can tomato sauce
- 1 (12 ounce) can tomato paste
- 1/4 c. cilantro (optional)
- 1 . Mix all together and bring to a slow boil for 10 minutes.
- 2 . Seal in jars and cook in hot water bath for 10 minutes.
LEMONADE FRUIT DRESSING
By stepjo7269
Taste of Home's Gifts from the Country Kitchen Cookbook p
- 2 eggs
- 3/4 cup thawed lemonade concentrate
- 1/3 cup sugar
- 1 cup heavy whipping cream, whipped
- Assorted fresh fruit
- Directions
- ●In a heavy saucepan, combine eggs, lemonade concentrate and sugar. Cook and stir over low heat just until mixture comes to a boil. Cool to room temperature, stirring several times.
- ●Fold in the whipped cream.
- ●Serve over fruit.
- ●Refrigerate leftovers.
OLD FASHIONED BREAD PUDDING WITH VANILLA SAUCE
By stepjo7269
Southern Living Online
- Pudding:
- 3 large eggs, lightly beaten
- 1 cup sugar
- 2 tablespoons light brown sugar
- 1/2 teaspoon ground nutmeg
- 1/4 cup butter, melted
- 2 3/4 cups whipping cream
- 1 loaf Pepperidge Farm Cinnamon Raisin Bread
- Directions for Pudding:
- Combine first 4 ingredients; stir in butter and whipping cream. Gently stir in bread. Pour into a lightly greased 2-quart soufflé or deep baking dish.
- Bake at 375° for 50 to 75 minutes, shielding with aluminum foil after 15-30 minutes (depending on your oven) to prevent excessive browning. Let pudding stand 10 minutes before serving warm with Vanilla Sauce.
- Vanilla Sauce:
- 1/2 cup sugar
- 3 tablespoons light brown sugar
- 1 tablespoon all-purpose flour
- Dash of ground nutmeg
- 1 large egg
- 2 tablespoons butter
- 1 1/4 cups whipping cream
- 1 tablespoon vanilla extract
- Directions:
- Whisk first 7 ingredients in a heavy saucepan; cook over medium heat, whisking constantly, 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.
WILD RICE CHICKEN SALAD
By stepjo7269
Pillsbury Fresh & Frosty Cookbook p
- Dressing:
- ½ cup oil
- 1/4 cup lemon juice
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon tarragon, crushed
- Salad:
- 3 cups cubed, cooked chicken
- 2 cups cooked wild rice
- 1/4 cup chopped green pepper
- 1/4 cup chopped green onions
- 1 cups cubed fresh pineapple
- ½ cup whole almonds
- Directions:
- ●In a small bowl, combine all dressing ingredients; blend well.
- ●In a large bowl, combine chicken, rice, green pepper, onions and dressing.
- ●Refrigerate several hours to blend flavors.
- ●Just before serving, stir in pineapple and almonds.
- ●Serve in pineapple shell, if desired.
- Tip: Long grain white rice or a combination of white and wild rice can be substituted for the wild rice.
LEMON CREAM CAKE II
By stepjo7269
Todd Wilbur's Top Secret Recipe Recipes--Olive Garden
- Cake:
- 1 1 1 white cake mix
- Lemon Cream Filling:
- 8 8 8 oz. cream cheese
- 2 2 2 c. powdered sugar
- 3 3 3 T. lemon juice
- 1 1 1 c. whipping cream
- Vanilla Crumb Topping:
- 1/2 1/2 1 c. plus 1 T. all-purpose flour
- 1/2 1/2 2 c. plus 2 T. powdered sugar
- pinch pinch salt
- 1/4 1/4 1/4 c. butter softened
- 1/2 1/2 1/2 t. vanilla extract
- Directions:
- 10-inch 350 40-45 to directions on the box. Pour into greased 10-inch cake pan or springform pan and bake at 350 F for 40-45 minutes. Allow cake to cool completely when it comes out of the oven.
- ●Make lemon cream filling by mixing cream cheese and powdered sugar in a medium bowl with an electric mixer until smooth. Mix in lemon juice.
- ●Whip cream in a large bowl with an electric mixer on high speed until it forms stiff peaks. Fold cream cheese mixture with whipped cream. Stir gently until blended.
- 1/2 the cake is cool, slice it in half through the middle and remove the top. Spread all but 1/2 c. of the lemon cream mixture onto the bottom half of the cake, then carefully replace the top half of the cake.
- 1/2 the remaining 1/2 c. of cream filling over the top and sides of the cake. Sprinkle the crumb topping on top of the cake and press it onto the sides all the way around the cake.
- 3 the cake for at least 3 hours before serving.
RICHER THAN RICH GERMAN CHOCOLATE ICE CREAM
By stepjo7269
Allrecipes By: SharonBaker
- 3 cups milk
- 6 ounces German sweet chocolate
- 1 1/2 cups white sugar
- 2 1/2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs, beaten
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup shredded sweetened coconut
- 1 cup chopped pecans, toasted
- Directions
- ●Heat milk, chocolate, sugar, flour, and salt in a saucepan over low heat. Cook until the chocolate melts, stirring occasionally.
- ●Stir about 1/2 cup of the hot chocolate mixture into the eggs, then stir the egg mixture into the saucepan. Increase heat to medium and continue cooking and stirring until the mixture is thickened, about 5 minutes.
- ●Pour chocolate egg mixture into a bowl. Cover and refrigerate until chilled, at least 2 hours. Stir in the heavy cream and vanilla extract.
- ●Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.
- ●Stir in the coconut and pecans. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal.
- ●For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
- Cook's Notes
- The whipping cream makes this very rich. You can substitute half-and-half for the whipping cream if you wish. It is made with German chocolate - so, it is not a "dark" chocolate ice cream.
- ●To toast pecans, place them in a single layer in a pan.
- ●Bake in a 350 degree oven for 5 to 10 minutes. Watch closely so they do not burn or get too brown. This cook time is based on pecan halves. Pecan halves will take a bit longer to toast than pecan pieces.