Stepjo7269's profile page
Recipes
GRANDMA MORTON'S MISSISSIPPI MUD CAKE
By stepjo7269
MS Farmer's Market Cookbook p
- Cake:
- 2 sticks butter
- 1/2 c. cocoa
- 2 c. sugar
- 4 eggs, slightly beaten
- 1 1/2 c. self-rising flour
- 1 1/2 c. pecans, chopped
- 1 small can coconut
- 1 t. vanilla
- 1 9 oz jar marshmallow creme
- Frosting:
- 1 lb box powdered sugar
- 1/2 c. evaporated milk
- 1/3 c. cocoa
- 1/2 stick butter, softened
- Directions:
- ●Melt butter and cocoa together. Remove from heat and stir in sugar and eggs; mix well.
- ●Add flour, pecans, coconut and vanilla. Mix well and spoon batter into greased 9 x 13 x 2 inch pan.
- ●Bake at 350 F for 30-40 minutes.
- ●Spread marshmallow creme on top of warm cake.
- ●In a separate bowl, mix together powdered sugar, evaporated milk, cocoa and softened butter. Blend well until smooth.
VEGETARIAN ASIAN NOODLES WITH PEANUT SAUCE
By stepjo7269
Chinese Favorites Cookbook p
- Directions:
- 1 tablespoon vegetable oil
- 1 cup shredded carrots
- 2 cups fresh snow peas, sliced diagonally into bite-size pieces
- 1/4 cup hot water
- 1/4 cup peanut butter
- 1/4 cup chopped green onions
- 2 to 4 tablespoons hot chili sauce with garlic
- 1 tablespoon soy sauce
- ½ package (about 9 ounces) cooked udon noodles or 4 ounces cooked whole wheat spaghetti
- 1/4 cup dry-roasted peanuts
- ● Heat oil in large skillet over medium-high heat
- ● Add carrots and snow peas; cook 2 minutes. Remove from heat.
- ● Add water, peanut butter, green onions, chili sauce and soy sauce; mix well.
- ● Stir in noodles; toss well to coat.
- ● Sprinkle with peanuts.
- ● Serve warm or at room temperature
CROWNED BEEF BAKE
By stepjo7269
Taste of Home’s Summer Busy Family Recipes magazine p
- 1 pound ground beef
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1 can (2.8 ounces) french-fried onions, crumbled, divided
- 2 cups frozen mixed vegetables
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 1 cup (8 ounces) sour cream, divided
- 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
- 1 egg, lightly beaten
- 1 teaspoon celery seed
- 1/2 teaspoon salt
- Directions
- ● In a large skillet, cook beef over medium heat until no longer pink; drain.
- ● Place half of beef in a greased 2-qt. baking dish. Layer with mushrooms, two-thirds of the onions and all of the vegetables. Top with remaining beef.
- ● In a large saucepan, combine soup and 1/2 cup sour cream; cook over low heat until heated through. Pour over beef.
- ● Cut each biscuit in half; arrange cut side down around edge of dish. Sprinkle remaining onions in center of casserole.
- ● In a small bowl, combine the egg, celery seed, salt and remaining sour cream; drizzle over biscuits.
- ● Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Yield: 4-6 servings.
MELT IN YOUR MOUTH TOFFEE
By stepjo7269
Allrecipes By: Ruth Denton
- Directions:
- 1 pound butter
- 1 cup white sugar
- 1 cup packed brown sugar
- 1 cup chopped walnuts
- 2 cups semisweet chocolate chips
- I ● n a heavy saucepan, combine butter, white sugar, and brown sugar. Cook over medium heat, stirring constantly until mixture boils. Boil to brittle stage, 300 degrees F (150 degrees C) without stirring. Remove from heat.
- ● Pour nuts and chocolate chips into a 9x13 inch dish.
- ● Pour hot mixture over the nuts and chocolate.
- ● Let the mixture cool and break it into pieces before serving.
TROUT MEUNIERE WITH PECANS
By stepjo7269
Adapted from: Come On In Cookbook
- ●Note: I added to this list of ingredients:
- 1/4 C. Vegetable oil
- 5 T. Unsalted butter, divided
- 4 trout or bass fillets
- 1/4 C. Milk (I used buttermilk)
- Salt and pepper to taste
- ½ C. All-purpose flour, seasoned with salt and pepper
- ½ C. Pecan halves (I chopped mine)
- 2 T. Fresh lemon juice
- 2 T. Finely chopped fresh parsley
- 3 dashes of Worcestershire sauce
- 2 dashes of hot sauce
- ●Melt 1 T. butter with oil in large, heavy skillet.
- ●In another pan, combine milk, salt, and pepper.
- ●Coat trout in milk mixture and, without patting dry, dredge in seasoned flour.
- ●Saute trout in oil and butter until golden on one side, 8 minutes. Turn and cook 8 minutes longer. Baste often during cooking.
- ●Remove trout to warm platter and sprinkle with salt and pepper.
- ●Empty and wipe out skillet , then add remaining 4 T. butter. Saute pecans in butter, shaking pan, until butter is golden brown.
- ●Add lemon juice and Worcestershire sauce and hot sauce if you use and pour pecan sauce over trout.
SWEET PICKLES - 14 DAY
By stepjo7269
Mary Wells
- ●Put cucumbers in salt brine for 8 days — 1 C. salt in 1 gallon water. Put saucer on top and keep weighted with a rock or another heavy object.
- ●Remove from salt brine and soak in clear water for 24 hrs.
- ●Remove from water and slice.
- ●Soak in alum water for 24 hrs. — 6 T. alum in 1 gallon water
- ●Heat vinegar to almost boiling and pour over cucumbers and leave 24 hrs.
- ●Drain and layer in a large tupperware cake taker and layer sliced cucumbers and sugar (5 lbs.) Repeat until all cucumbers are layered.
OKLAHOMA BRISKET
By stepjo7269
Allrecipes By Susan "This is absolutely fabulous and so easy
- Ingredients
- 1/2 cup 1/2 cup honey
- 3 tablespoons 3 tablespoons soy sauce
- Seasoned salt to taste
- 1 1 (5 pound) beef brisket
- 1 cup 1 cup apple cider
- Seasoned salt to taste
- 3/4 cup 3/4 cup ketchup
- 1/4 cup 1/4 cup packed brown sugar
- 2 tablespoons 2 tablespoons Worcestershire sauce
- 1/4 cup 1/4 cup apple cider vinegar
- Seasoned salt to taste
- 1/2 teaspoon 1/2 teaspoon garlic powder, or to taste
- Directions
- ●Preheat the oven to 300 degrees F (150 degrees C). Season the brisket all over with seasoned salt, and place in a roasting pan. Pour the apple juice over it, and cover tightly with aluminum foil.
- ●Roast the brisket for 3 hours in the preheated oven. Don't peek.
- ●Prepare a grill for low heat. In a small bowl, stir together the honey and soy sauce, and season with seasoned salt.
- ●When the roast comes out of the oven, place it on the preheated grill. Grill for 30 minutes, turning frequently and basting with the honey sauce.
- ●Let the brisket rest for about 10 minutes after it comes off the grill. Slice and serve with the barbeque sauce.
SLOW COOKER SWEET AND TANGY CHICKEN
By stepjo7269
Allrecipes By: Jan "Very, very good! Serve the chicken and sauce over rice
- 2 (18 ounce) bottles barbeque sauce
- 1 (15 ounce) can pineapple chunks
- 1 green bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 boneless, skinless chicken breast halves
- Directions
- ● In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.
- ● Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken.
- ● Place remaining chicken in slow cooker, and pour remaining sauce over the top.
- ● Cover, and cook on Low for 8 to 9 hours.
*APPLESAUCE PORK LOIN
By stepjo7269
Taste of Home By: Vikki Rebholz, West Chester, Ohio (obtained from a cooking school)
- Directions:
- 1 boneless pork loin roast (3 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons vegetable oil
- 1 cup applesauce
- 3 tablespoons Dijon mustard
- 1 tablespoon honey
- 3 fresh rosemary sprigs
- ●Sprinkle roast with salt and pepper.
- ●In a large skillet, brown roast on all sides in oil.
- ●Place on a rack in a shallow roasting pan.
- ●Combine the applesauce, mustard and honey; spread over roast. Top with rosemary.
- ●Bake, uncovered, at 350 degrees for 1-3/4 to 2-1/2 hours or until a meat thermometer reads 160 degrees.
- ●Let stand for 10 minutes before slicing.
EASY HOMEMADE DOUGH
By stepjo7269
In a stand mixer, mix flour, 3 T
- 3 1/2 C. all purpose flour
- 3 T. plus 1/4 C. olive olive
- 1 1/2 tea. salt
- 1 1/4 tea. instant yeast
- 1 1/4 C. warm water