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Recipes
CHOCOLATE PIE
By stepjo7269
Mother (Louise Stevenson)
- 1 1/4 C. sugar
- 3 T. chocolate
- 3 T. flour
- 3 eggs, separated
- 1 3/4 C. milk
- 2 tea. vanilla
- ½ stick butter
- 1 prepared pie crust, baked
- ●Mix the sugar, chocolate, flour, beaten egg yolks, milk and butter in a sauce pan.
- ●Cook slowly on top of stove until thickened. Add vanilla and pour into pie crust.
- ●Beat the egg whites until they hold a peak. Add 1/3 C. sugar slowly and beat until stiff and glossy.
CORNBREAD DRESSING WITH PECANS
By stepjo7269
VAMC where Ed and Janice Simerly met and worked
- 1 16 oz package of Pepperide Farm stuffing mix
- 1 16 oz package of Pepperidge Farm cornbread stuffing (make using buttermilk cornbread recipe and add 3 T. of poultry seasoning).
- 2 sticks butter
- 1 1/2 c. chopped celery
- 1 1/2 c. chopped onions
- 2 c. chicken broth
- 2 eggs, well beaten
- 1 t. salt
- 2 T. poultry seasoning
- 2 T. parsley flakes
- 1/2 t. pepper
- 2 c. pecans, broken in half
- ●Melt butter in a large sauce pan. Add celery and onions and cook until tender, about 10 minutes.
- ●Add parsley, salt, pepper and poultry seasoning. Mix well.
- ●Add stuffing mix, eggs and pecans and mix until well blended.
- ●Bake at 400 F until golden brown.
STRAWBERRY SORBET SENSATION
By stepjo7269
Taste of Home By: Kendra Doss of Smithville, Missouri
- 2 cups strawberry sorbet, softened
- 1 cup cold fat-free milk
- 1 package (1 ounce) sugar-free instant vanilla pudding mix
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
- 1 cup sliced fresh strawberries
- Directions
- ●Line an 8-in. x 4-in. loaf pan with heavy-duty foil. Spoon sorbet into pan; freeze for 15 minutes.
- ●In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
- ●Set aside 1/2 cup whipped topping for garnish; refrigerate until serving. Fold remaining whipped topping into pudding; spoon over sorbet.
- ●Cover and freeze for 4 hours or overnight.
- ●Remove from the freezer 10-15 minutes before serving; unmold onto a serving plate and remove foil.
- ●Serve with strawberries and reserved whipped topping.
RED VELVET CAKE
By stepjo7269
●Slice and serve
- Icing:
- 1 ½ C. sugar
- 1 C. crisco
- 2 eggs
- 2 + ½ C. cake flour
- 2 T. cocoa
- 2 oz. red food color
- 1 tea. salt
- 1 tea. vanilla
- 1 C. buttermilk
- 1 ½ tea. soda
- 1 T. vinegar
- ●Cream sugar & shortening. Add eggs & beat.
- ●Make a paste of cocoa & food coloring & add to sugar and egg mixture.
- ●Add soda and vinegar to buttermilk.
- ●Add salt to flour.
- ●Mix butter mixture alternately with flour.
- ●Add vanilla.
- ●Pour into cake pans and Bake @ 350 F.
- ●Add 5 T. flour to 1 cup milk and cook until thick. Let cool.
- ●Cream 1 cup butter and add 1 cup sugar.
- ●Add butter mixture to cooled flour mixture and beat.
- ●Add 1 tea. vanilla.
- ●Spread over cooled cake layers.
ALMOND BEAR CLAWS
By stepjo7269
Allrecipes By: FrancesC
- recipe makes enough filling for about six dozen bear claws. You can cut the recipe down, but I like to make a big batch because:
- 1/3 1/3 1/3 cup almond paste
- 2 3/4 2 3/4 3/4 cups ground almonds
- 1/2 1/2 1/2 cup white sugar
- 1 1 1 pinch salt
- 2 2 2 tablespoons butter
- 2 2 2 egg whites
- 1/2 1/2 1/2 teaspoon almond extract
- 2 2 2 teaspoons amaretto liqueur
- 3 3 3 pounds puff pastry
- 1 1 1 egg
- 1 1 1 tablespoon water
- 3 3 3 tablespoons sliced almonds, for garnish
- 3 3 3 tablespoons confectioners' sugar for dusting
- Directions
- 8 1/4 to 4 dough at a time, roll it out on a lightly floured surface into a rectangle that is about 8 inches wide and 1/4 inch thick. Trim the edges of the dough. Cut the dough in half lengthwise to make two 4 inch wide strips.
- to 400 oven to 400 degrees F. Line baking sheets with parchment paper.
- ●Fill a pastry bag halfway with the almond filling and pipe a stripe of filling down the center of each strip.
- ●Place the bear claws at least two inches apart on baking sheets. Refrigerate and repeat with the second half of the dough.
- 25 to 30 preheated oven until almonds are toasted and pastry is golden brown, 25 to 30 minutes. Cool and dust with confectioners' sugar right before serving.
- Footnotes
- 1 1) 1) it keeps indefinitely in the freezer
- 2 2) to to harder to make in small quantities (it's more difficult to grind almonds in a food processor in small amounts), and
- 3 3) 3) the filling is delicious in coffee cakes and other baked goods.
SPICY OKRA-TOMATO-CORN SAUTE
By stepjo7269
Southern Living magazine, September 2004, p
- Directions:
- ½ small onion, chopped
- ½ tablespoon vegetable oil
- 1 (16 oz) package frozen whole okra, thawed
- 1 cup frozen corn, thawed
- 1 (10 oz) can Ro-Tel original Diced Tomato and Green Chilies, undrained
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- ● Saute chopped onion in hot vegetable oil until tender.
- ● Add okra; cook, stirring occasionally, 5 minutes.
- ● Stir in corn and remaining ingredients, and cook 5 minutes or until thoroughly heated.
CHICKEN AND DUMPLING SOUP
By stepjo7269
Taste of Home By: Morgan Byers from Berkley, Michigan
- Directions:
- 3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons olive oil
- 1/4 cup all-purpose flour
- 4 cups reduced-sodium chicken broth, divided
- 1 cup water
- 2 cups frozen French-cut green beans
- 1-1/2 cups sliced onions
- 1 cup coarsely shredded carrots
- 1/4 teaspoon dried marjoram
- 2/3 cup reduced-fat biscuit/baking mix
- 1/3 cup cornmeal
- 1/4 cup shredded reduced-fat cheddar cheese
- 1/3 cup fat-free milk
- ●Sprinkle chicken with salt and pepper. In a nonstick skillet, saute chicken in oil until browned and no longer pink.
- ●In a large saucepan, combine flour and 1/2 cup broth until smooth. Stir in water and remaining broth.
- ●Add the beans, onions, carrots, marjoram and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
- ●Meanwhile, in a small bowl, combine the biscuit mix, cornmeal and cheese. Stir in milk just until moistened.
- ●Drop batter in 12 mounds onto simmering soup.
- ●Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
SWEET POTATO PIE
By stepjo7269
Mother (Louise Stevenson)
- 3 medium sweet potatoes, boiled and mashed
- 1 1/4 C. sugar
- 3 eggs
- 1 tea. allspice
- 1/2 stick butter
- 1 unbaked pie shell
- ●Mix the potatoes, sugar, eggs and allspice and pour into unbaked pie shell.
BAKED CHEESE GRITS
By stepjo7269
Southern Living, DECEMBER 2001
- Nutritional Information:
- 2 2/3 cups water
- 2/3 cup quick-cooking grits
- 2 tablespoons light margarine
- 2 large eggs, lightly beaten
- 1/2 (8-ounce) package light pasteurized prepared cheese loaf, cut into 1/2-inch pieces
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- Vegetable cooking spray
- 1 . Bring 2 2/3 cups water to a boil; add grits, and cook, stirring often, 5 minutes or until thickened. Remove from heat.
- 2 . Add margarine and next 4 ingredients, stirring until blended.
- 3 . Spoon mixture into a 2-quart baking dish coated with cooking spray.
- 4 . Bake at 350 F. for 40 minutes or until lightly browned.
- Calories:131 (36% from fat)
- Fat:5g (sat 1.9g,mono 1.3g,poly 1g)
- Protein:6.3g
- Carbohydrate:14g
- Fiber:0.3g
- Cholesterol:67mg
- Iron:0.3mg
- Sodium:389mg
- Calcium:101mg
ALAN'S PIE CRUST
By stepjo7269
Allrecipes By: Alan Oldham "This recipe has never failed me
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/3 cup butter
- 1/4 cup lard
- 1/3 cup water
- Directions
- ●Mix the flour and the salt in a large bowl. Add the butter or margarine and lard.
- ●Mix with hands until crumb like texture is achieved.
- ●Mix in the water.
- ●Pat into a ball, and wrap in wax paper.
- ●Refrigerate for at least two hours.