Stepjo7269's profile page
Recipes
BLUEBERRY YUM YUMS
By stepjo7269
Dee Gray's Church's Family Favorite Cookbook p
- Crust:
- 1 c. flour
- 1 c. pecans, chopped
- 1 stick butter, melted
- Middle:
- 8 oz cream cheese, softened
- 1 c. sugar
- 8 oz Cool Whip
- Top:
- 2 c. blueberries
- 1 c. sugar
- 1/2 c. water
- 1/4 c. cornstarch
- Directions:
- ●Mix crust ingredients and press into bottom of 9 x 13 inch pan.
- ●Bake at 350 F. for 15-20 minutes and let cool.
- ●Mix the middle ingredients and layer on top of cooled crust.
- ●Place bluberries, sugar and water in sauce pan and cook for 15 minutes. Add 1/4 c. cornstarch mixed with a little water and cook until thickened.
- ●Cool and spread over middle layer.
HASH BROWN CASSEROLE
By stepjo7269
Cracker Barrel Restaurant
- 2 lbs. frozen hash browns
- 2 cans cream of potato soup
- 1 C. Sour cream
- 8 oz. Sharp cheddar cheese
- ●Thaw hash browns and mix with remaining ingredients.
- ●Let stand over night.
SKILLET PEPPER STEAK AND RICE
By stepjo7269
Southern Living magazine
- Directions:
- 1 (3.5 oz) bag success white rice
- 1 (10 ½ oz) can beef broth
- 3 tablespoons cornstarch, divided
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 2 teaspoons minced fresh or 1 teaspoon ground ginger
- ½ teaspoon garlic-chili sauce (optional)
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 pound boneless top sirloin steak, cut into thin slices
- 1 tablespoon vegetable oil
- 2 teaspoons sesame oil
- 1 green bell pepper, sliced
- 1 medium-size red onion, sliced
- ½ ( 8 oz) container sliced fresh mushrooms
- 1 garlic clove, pressed
- ● Prepare rice according to package directions; set aside.
- ● Whisk together beef broth, 1 tablespoon cornstarch, soy sauce, sugar, ginger, and if desired, garlic-chili sauce; set aside.
- ● Combine remaining 2 tablespoons cornstarch, salt, and pepper; dredge steak slices in mixture.
- ● Heat oils in a large skillet or wok over medium-high heat; add steak, and stir-fry 4 minutes or until browned.
- ● Add bell pepper, onion, and mushrooms; stir-fry 8 minutes or until tender. Add garlic; stir-fry 1 minute.
- ● Stir in broth mixture. Bring to a boil; reduce heat, and simmer 3 to 5 minutes or until thickened.
- ● Remove from heat; stir in rice.
STRAWBERRY CHEESE BUNDLES
By stepjo7269
Taste of Home's Gifts from the Country Kitchen Cookbook p
- 1 package (3 ounces) cream cheese, softened
- 2 tablespoons confectioners' sugar
- 1/4 teaspoon almond extract
- 1 tube (8 ounces) refrigerated crescent rolls
- 1/3 cup strawberry pie filling
- 1/3 cup crushed pineapple, drained
- 2 to 3 tablespoons apricot spreadable fruit
- Directions
- ●In a small bowl, beat the cream cheese, sugar and extract until smooth.
- ●Unroll crescent dough and separate into eight triangles.
- ●Place 1 heaping teaspoonful of cream cheese mixture in the center of each triangle. Top with 1 teaspoon of pie filling and 1 teaspoon of pineapple.
- ●With one long side of pastry facing you, fold right and left corners over filling to top corner, forming a square. Seal edges.
- ●Place on an ungreased baking sheet. Bake at 375 degrees for 15-17 minutes or until lightly browned. Brush with spreadable fruit.
- ●Serve warm or cold. Yield: 8 servings.
SHORTBREAD LEMON BARS
By stepjo7269
The Taste of Home Classic Cookbook p
- FILLING:
- 1-1/2 cups all-purpose flour
- 1/2 cup confectioners' sugar
- 1 teaspoon grated lemon peel
- 1 teaspoon grated orange peel
- 3/4 cup cold butter, cubed
- 4 eggs
- 2 cups sugar
- 1/3 cup lemon juice
- 1/4 cup all-purpose flour
- 2 teaspoons grated lemon peel
- 2 teaspoons grated orange peel
- 1 teaspoon baking powder
- TOPPING:
- 2 cups (16 ounces) sour cream
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
- Directions:
- ●In a food processor, combine the flour, confectioners' sugar, and lemon and orange peel. Add butter; cover and process until mixture forms a ball.
- ●Pat into a greased 13-in. x 9-in. baking pan.
- ●Bake at 350° for 12-14 minutes or until set and the edges are lightly browned.
- ●In a large bowl,combine all the filling ingredients. Pour over hot crust.
- ●Bake for 14-16 minutes or until set and lightly browned.
- ●In a small bowl, combine topping ingredients. Spread over filling.
- ●Bake 7-9 minutes longer or until topping is set. Cool on a wire rack.
- ●Refrigerate overnight. Cut into bars just before serving.
- ●Store in the refrigerator.
SHRIMP SAUCE
By stepjo7269
Sherry Pierce
- 1 qt. mayonnaise
- 3/4 c. sugar
- 1/2 stick butter, melted
- 3 t. paprika
- 1 t. garlic powder
- 3/4 c. rice wine vinegar (Kame)
- ●Mix garlic powder with 8-10 t. of water. Blend all ingredients and whip.
- ●Let stand in refrigerator 24-48 hours before serving. Serve over fried rice and as dipping sauce for carrots.
SOUP STOCKS
By stepjo7269
Basic Soup Stocks: Vegetarian, Beef, and Chicken A homemade stock adds depth and body to soup, stews, and braises ...
- None
MAKING PIZZA DOUGH
By stepjo7269
The Clarion Ledger; Wednesday, July 26, 1995
- to improve pizza-making skills:
- 1 1. Use to bread flour when possible to give the dough its best texture. Unbleached all- purpose flour is the next choice.
- 2 2. Preheat to 500F. oven to 500F.
- 3 3. Stretch to to dough to the size you want it--don't roll it-- to yield the best texture.
- 6 6. Use 6. Use the best-quality of cheese that you can get, including Italian fontina, an aged provolone, a hard Indiana goat cheese and others.
- 7 7. Although to traditional pizza-dough recipes don't require sugar, we add a little to jump- start the yeast.
BANANA PUDDING
By stepjo7269
Cooking Light Annual Recipes 2004, p
- 2/3 C. all-purpose flour
- 2 C. sugar, divided
- 1/2 tea. salt
- 4 C. 2% reduced-fat milk
- 1 (4-inch) vanilla bean, split lengthwise
- 2 large eggs, lightly beaten
- 8 large egg whites
- 80 vanilla wafers (about 1 [12 ounce] box)
- 5 cups sliced banana (about 6 bananas)
- ●Preheat oven to 325 degrees.
- ●Lightly spoon flour into a dry measuring cup, level with a knife.
- ●Combine flour, 1 1/4 cups sugar, and salt in a large saucepan; stir with a whisk. Gradually add milk and stir until smooth.
- ●Scrape seeds from vanilla bean and add seeds and bean to milk mixture.
- ●Cook over medium heat 12 minutes or until thick and bubbly, stirring constantly.
- ●Place eggs in a large bowl, and gradually add hot milk mixture, stirring constantly.
- ●Place mixture in pan and cook over medium heat 2 minutes or until thick and bubbly, stirring constantly.
- ●Discard vanilla bean.
- ●Place egg whites in a large bowl and beat with a mixer at high speed until foamy. Add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
- ●Arrange half of vanilla wafers in bottom of a 13 x 9-inch baking dish. Arrange half of banana slices over wafers. Pour half of custard over banana. Repeat procedure with remaining wafers, banana, and custard.
- ●Top with meringue, spreading evenly to edges of dish.
- ●Bake at 325 degrees for 20 minutes or until lightly browned.
- ●Note: This pudding has a mile-high meringue and will easily feed a crowd.
- Serving size approx. 3/4 c.
- ●Although we think using a vanilla bean infuses superior flavor, you can substitute 1/2 teaspoon vanilla extract; stir it into the cooked custard.
AWESOME SAUSAGE, APPLE AND CRANBERRY STUFFING
By stepjo7269
Allrecipes By: Stacy M. Polcyn
- Directions:
- 1 1/2 cups cubed whole wheat bread
- 3 3/4 cups cubed white bread
- 1 pound ground pork sausage
- 1 cup chopped onion
- 3/4 cup chopped celery
- 2 1/2 teaspoons dried sage
- 1 1/2 teaspoons dried rosemary
- 1/2 teaspoon dried thyme
- 1 Golden Delicious apple, cored and chopped
- 3/4 cup dried cranberries
- 1/3 cup minced fresh parsley
- 1 cooked turkey liver, finely chopped
- 3/4 cup turkey stock
- 4 tablespoons unsalted butter, melted
- ● Preheat oven to 350 degree F (175 degree C).
- ● Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
- ● In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
- ● Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.