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Recipes
MARINATED TOMATO AND CUCUMBER SALAD
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 3 medium tomatoes, cut into wedges
- 2 medium cucumbers, unpeeled and thinly sliced
- 1 small onion, sliced and separated into rings
- 1/4 c. cider vinegar
- 1/4 c. vegetable oil
- 3 T. mayonnaise or salad dressing
- 2 T. sugar
- 1/2 t. salt
- 1/4 t. coarsely gound pepper
- 1/4 c. fresh parsely, minced
- ●Combine tomato wedges, cucumber slices and onion rings in a large bowl; set aside.
- ●Mix together vinegar, oil, mayonnaise, sugar, salt, pepper, and parsley; beat using a wire whisk until smooth.
- ●Pour dressing over tomato mixture, tossing gently.
- ●Cover and refrigerate at least 2 hours.
4-H CORN SPECIAL RECIPE
By stepjo7269
tasteofhome
- Directions:
- 1 pound ground beef
- 1 small onion, finely chopped
- 1-1/2 cups cooked rice
- 2 cups seeded chopped fresh tomatoes or 1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, undrained
- 2 cups fresh, frozen or canned sweet corn
- Salt and pepper to taste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot pepper sauce
- 1 cup crushed saltines
- 1/4 cup butter, melted
- ●In a large skillet, brown beef and onion; drain.
- ●Stir in rice, tomatoes, corn, salt, pepper, Worcestershire sauce and hot pepper sauce.
- ●Pour into a greased 13-in. x 9-in. baking dish.
- ●Combine cracker crumbs and butter; sprinkle on top.
- ●Bake at 350° for 30 minutes.
ROASTED BALSAMIC ONIONS
By stepjo7269
By: Melissa d'Arabian (chief) on the Today Show
- Directions:
- 3 3 3 large white onions, peeled and quartered
- 3 3 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1/4 1/4 1/4 cup balsamic vinegar
- 1/2 1/2 1/2 teaspoon sugar
- to 350 oven to 350 degrees F.
- ●In a large bowl, toss the onion quarters with the olive oil, balsamic vinegar, sugar, and season with salt and pepper.
PEANUT BUTTER CIRCLES
By stepjo7269
Janice Simerly
- 1 box powdered sugar
- 1/2 stick butter
- 1 t. butter
- 1 t. vanilla
- 2-4 t. half and half
- Peanut Butter
- ●Mix sugar, butter and vanilla. Add half and half a little at a time. Dough should be stiff.
- ●Roll out on wax paper that has been sprinkled with powdered sugar.
- ●Spread peanut butter on top and roll up.
- ●Wrap in wax paper and freeze. Slice while still frozen.
PARMESAN EGGPLANT
By stepjo7269
From: Easy Italian Cooking Cookbook p
- 1 1/2 lb. eggplant
- Salt, pepper
- Flour for coating
- 3 eggs, beaten
- 1/3 cup olive oil
- 1/2 cup grated Parmesan cheese
- 1/3 cup grated Emmenthal cheese
- 3 tbs. butter
- SAUCE
- 3 tbs. butter
- 1 onion, diced
- 1/3 cup flour
- 6 ounces canned tomato paste
- 2 cups stock
- Salt, pepper, sugar
- Juice of 1/2 lemon
SPAGHETTI TORTA WITH TERRIFIC TOMATO SAUCE
By stepjo7269
●Serve Pasta with Terrific Tomato Sauce
- 3 3 3 T. butter or margarine
- 3 3 3 T. Parmesan cheese, grated
- ½ lb. spaghetti
- ½ lb. Italian sausage
- 1 1 1 C. chopped onion
- 1/4 1/4 1/4 lb. mushrooms, sliced
- ½ C. green pimento stuffed olives, sliced
- 2 2 2 large eggs, slightly beaten
- 1/4 1/4 1/4 C. fresh parsley, chopped
- ½ tea. salt
- ½ tea. black pepper
- 1 1 1 C. fontina cheese, grated
- to 375 to 375 degrees.
- 8 an 8 ½ in. Springform pan. Coat inside of buttered pan evenly with Parmesan cheese.
- to spaghetti according to package directions. Drain, rinse with cold water and drain again.
- to spaghetti to a large bowl.
- 10 to from casing and discard casing. Crumble sausage into a medium skillet. Sauté over medium heat until cooked through, about 10 minutes. Using a slotted spoon, transfer sausage to the bowl with spaghetti.
- to onion and mushrooms with spaghetti. Add olives, eggs, parsley, salt and pepper. Toss to combine thoroughly.
- ●Turn half the spaghetti mixture into the prepared pan, cover evenly with fontina cheese and top with remaining spaghetti mixture.
- to 10 be prepared a day ahead up to this point. Cover and refrigerate. Increase cooking time by 10 minutes if torta is chilled when placed into oven.)
- 35 to 40 10 bake 35 to 40 minutes until heated through. Remove from oven and let sit 10 minutes. Run a knife around inside edge of pan before unmolding.
- ●Cut torta into wedges with serrated knife and serve with Terrific Tomato Sauce.
- TERRIFIC TOMATO SAUCE
- 1 1 1 C. chopped onion
- 2 2 2 T olive oil
- 2 2 cloves 2 medium cloves garlic, minced
- 1 1 1 T. dried basil
- 2 2 2 tea. dried oregano
- 1/4 1/4 1/4 tea. red pepper flakes
- 2 2 2 (14 oz.) cans Italian tomatoes, undrained
- ½ tea. sugar
- ½ tea. salt
- ½ tea. black pepper
- 5 2 large saucepan, over medium heat, sauté onion in olive oil until soft but not brown, about 5 minutes. Add garlic, basil, oregano and red pepper flakes and sauté 2 minutes or more.
- to a food processor, chop tomatoes coarsely, but do not puree. Add tomatoes, sugar, salt and pepper to pan.
- to 30 a boil, lower heat and simmer, uncovered for 30 minutes, stirring occasionally.
*RASPBERRY DRESSING
By stepjo7269
19 calories/serving
- Directions:
- 1/4 cup raspberry vinegar
- 2 tsp. lime juice
- 4 tsp. Dijon mustard
- 1 Tbsp. sugar
- ● Combine all ingredients in a small jar.
- ● Serve with salad of choice.
CHEESY CHICKEN ENCHILADAS
By stepjo7269
1. Preheat oven to 350°. 2
- 2 1/2 cups chopped cooked chicken breast
- 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
- 1 2/3 cups plain low-fat yogurt
- 1/3 cup butter, melted
- 1/4 cup chopped onion
- 1 teaspoon minced garlic
- 1/4 teaspoon freshly ground black pepper
- 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted
- 1 (4.5-ounce) can chopped green chiles, drained
- 8 (8-inch) flour tortillas
- 1 tablespoon canola oil
- Cooking spray
- 1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
- 1/4 cup chopped green onions
CHEESE DANISH
By stepjo7269
Janice Simerly
- 2 packages crescent rolls
- 2 8 oz packages cream cheese
- 1/4 c. sugar
- 1 egg yolk, save white for top
- 1 t. vanilla
- ●Use a 13 x 9 baking pan. Do not spray with cooking spray. Use one roll of crescent rolls to make the bottom crust pinching the edges together. (Janice uses 2 sheets of wax paper placing crescent rolls between the wax paper to roll out.)
- ●Mix cream cheese, sugar, egg yolk and vanilla until smooth. Spread over bottom crust.
- ●Use the second roll of crescent rolls for the top crust. Whip egg whites and brush over the top crust.
PECAN PIE
By stepjo7269
Best of the Best from Bell's Best Cookbooks p
- Directions:
- 1 cup sugar
- 1/4 cup margarine, melted
- 1/2 cup white Karo syrup
- 3 egg, slightly beaten
- 1 cup chopped pecans
- 1 teaspoon vanilla
- Dash of salt
- 1 (9-inch) pie crust, unbaked
- Preheat oven to 350 F.
- Mix sugar, margarine, and Karo syrup; add eggs.
- Add pecans, vanilla, and salt.
- Pour in unbaked pie crust.
- Bake at 350 F. for 15 minutes; turn oven down to 300 F. and continue to bake for 25 minutes.