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Recipes
STRAWBERRY PIE
By stepjo7269
Best of the Best from Bell’s Best Cookbooks p
- 1 7up (7-10 oz)
- 3/4 C. sugar
- 3 T. corn starch
- 1/4 t. salt
- 1/2 of 3 oz box strawberry jello
- Quart of strawberries, (sliced optional)
- 1 pie crust baked and cooled
- ●Place strawberries into prepared crust.
- ●Mix 7up, sugar, salt and corn starch in boiler and cook until thick. Add jello and cool.
- ●Pour filling over strawberries.
*BEEF STIR-FRY
By stepjo7269
From: Campbell's Kitchen Prep/Cook: 25 minutes
- 1 lb. boneless beef sirloin steak OR beef top round steak, 3/4" thick*
- 2 tbsp. cornstarch
- 1 can (10 1/2 oz.) Campbell's® Condensed Beef Broth
- 2 tbsp. soy sauce
- 2 tbsp. vegetable oil
- 3 cups cut-up vegetables **
- 1/4 tsp. garlic powder OR 1 clove garlic, minced
- Hot cooked rice
- ● SLICE beef into very thin strips. Mix cornstarch, broth and soy until smooth. Set aside.
- ● HEAT oil in skillet. Add beef and stir-fry until browned and juices evaporate. Push beef to one side of skillet.
- ● ADD vegetables and garlic powder and stir-fry until tender-crisp.
- ● STIR cornstarch mixture and add. Cook and stir until mixture boils and thickens. Serve over rice.
EGG CASSEROLE
By stepjo7269
Diane Clements
- 6 - 8 pieces loaf bread, cubed
- 1 lb. hot (or mild) sausage, fried, drained and crumbled
- 1 C. sharp cheddar cheese, grated
- 6 eggs, well beaten
- 2 C. milk
- 1 tea. dry mustard
- 1 tea. salt
- 1 tea. pepper
- ●Layer the bread, sausage & cheese. Repeat the layers 3 times.
- ●Beat the eggs and add the remaining ingredients. Pour over bread, sausage & cheese.
- ●Cover with foil and let set 24 hours (or less if necessary).
- ●Bake 1 hour at 350 F.
*GRILLED PORK ROAST
By stepjo7269
Taste of Home By: Myra Innes of Auburn, Kansas
- Directions:
- 2/3 cup canola oil
- 1/3 cup soy sauce
- 1/4 cup red wine vinegar
- 2 tablespoons lemon juice
- 2 tablespoons Worcestershire sauce
- 2 garlic cloves, minced
- 1 to 2 tablespoons ground mustard
- 1 to 2 teaspoons pepper
- 1 teaspoon salt
- 1 boneless pork loin roast (2-1/2 to 3 pounds)
- ● In a large resealable plastic bag, combine the first nine ingredients; add pork. Seal bag and turn to coat. Refrigerate overnight.
- ● Prepare grill for indirect heat. Drain and discard marinade.
- ● Grill roast, covered, over indirect heat for 1-1/2 hours or until a meat thermometer reads 160 degrees.
- ● Let stand for 10 minutes before slicing.
RASBERRY SALAD DRESSING
By stepjo7269
Allrecipes By: Karen
- 1 cup plain yogurt
- 1/2 cup raspberries
- 1 tablespoon red wine vinegar
- 2 teaspoons white sugar
- Directions
- ●In a blender, combine the yogurt, raspberries, vinegar and sugar.
- ●Blend until smooth and refrigerate until chilled.
SHRIMP AND SUGAR SNAP PEAS
By stepjo7269
Allrecipes By: Eake
- Directions:
- 1 1 ounce) package 1 (16 ounce) package uncooked linguini pasta
- 2 2 2 tablespoons olive oil
- 1 1 1 teaspoon chili oil
- 1 1/2 1 1/2 1/2 pounds medium shrimp, peeled and deveined
- 1 1 1 pound sugar snap pea pods
- 2 2 cloves 2 large cloves garlic, minced
- 1 1/2 1 1/2 1/2 cups dry white wine
- 1/4 1/4 1/4 cup reserved pasta water
- 1 1 1 tablespoon unsalted butter
- 1 1 1 tablespoon fresh lemon juice
- 1/3 1/3 1/3 cup chopped fresh basil
- to 8 to 10 1/4 lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.
- to 1/3. to to the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque.
- to wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.
BEST OF THE BEST BLUEBERRY MUFFINS
By stepjo7269
Allrecipes By: AuntLynnie
- 1/2 cup unsalted butter
- 1 1/4 cups white sugar
- 1/2 teaspoon salt
- 2 eggs
- 2 cups all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 cup buttermilk
- 1 pint fresh blueberries - rinsed, drained and patted dry
- 2 tablespoons white sugar
- Directions
- ●Position rack in the middle of oven. Preheat oven to 375 degrees F. Spray the top of a muffin pan with non-stick coating, and line with paper liners.
- ●In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time.
- ●Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
- ●Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter.
- ●Scoop into muffin cups. Sprinkle tops lightly with sugar.
- ●Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.
SOURDOUGH PEASANT BREAD
By stepjo7269
As above
- Directions:
- 1 1/8 cups sourdough starter
- 1/2 cup water
- 1 1/4 teaspoons sugar
- 3/4 teaspoon salt
- 2 1/4 cups bread flour
- 1 1/2 teaspoons yeast
- ●This is for the medium sized loaf which, depending on how active my starter is at the moment, will rise to the top of my Hitachi B101.
- ●If I want an extra sour loaf, I will use the starter two or three days after feeding. This produces a shorter loaf with a heavier texture.
- ●For a light and fluffy loaf, I feed the starter first, then let it sit on the counter for 8 to 10 hours before using. I make sure it is very foamy when I put it in the B/M.
HONEY-MUSTARD PORK LOIN
By stepjo7269
The Clarion Ledger--May 15, 2002
- 3/4 C. honey
- 6 T. cider vinegar
- 3 T. Dijon mustard
- 1 ½ tea. Paprika
- 4 pound pork loin
- 1 tea salt
- 1 tea pepper
- ●Stir together first 4 ingredients until well blended.
- ●Place pork in a greased 15x10 inch jellyroll pan; sprinkle evenly with salt and pepper. Pour honey mixture evenly over pork.
- ●Bake at 375 degrees until done or until a meat thermometer into thickest portion of pork registers 160 degrees, basting occasionally.
- ●Remove pork to a wire rack and let stand 10 minutes before slicing.
- ●Pour pan drippings into a 3 quart saucepan, and cook, stirring often, over medium-high heat until slightly reduced and thickened for sauce.
EASY AND ELEGANT PORK TENDERLOIN
By stepjo7269
Allrecipes By: Susan Burget
- Directions:
- 2 cups Italian seasoned bread crumbs
- 1/2 cup olive oil
- 2 pounds pork tenderloin
- ●Preheat oven to 425 degrees F.
- ●Mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed.
- ●Place pork on a shallow cooking sheet. Press the crumb mixture onto all sides of the meat until there is no pink showing, usually 1/4 inch thick.
- ●Bake for at least 35 minutes until a meat thermometer reads 165 degrees F or until there is no pink when the pork is cut.
- ●Let the pork rest for 10 minutes, then cut into 1/2 inch slices.