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Recipes
STOVETOP BEEF 'N' SHELLS
By stepjo7269
Taste of Home By: Donna Roberts in Shumway, Illinois
- 4 ounces uncooked medium pasta shells
- 1 pound lean ground beef (90% lean)
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 can (15 ounces) crushed tomatoes
- 1 can (8 ounces) tomato sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Directions
- ●Cook pasta according to package directions.
- ●Meanwhile, in a large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.
- ●Drain pasta; stir into beef mixture and heat through.
GLAZED PORK MEDALLIONS
By stepjo7269
Taste of Home By: Michele Flagel of Shellsburg, Iowa
- 1 pork tenderloin (1-1/4 pounds)
- 1/4 teaspoon salt
- 1/3 cup reduced-sugar orange marmalade
- 2 teaspoons cider vinegar
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon minced fresh gingerroot
- 1/8 teaspoon crushed red pepper flakes
- Directions
- ●Cut pork into 1-in. slices and flatten to 1/4-in. thickness; sprinkle with salt.
- ●In a large nonstick skillet coated with cooking spray, cook pork in batches over medium-
- high heat until juices run clear. Reduce heat to low; return all meat to the pan.
- ●Combine the remaining ingredients; pour over pork and turn to coat. Heat through.
AUNT BEULAH'S PEACH PICKELS
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 7 lbs cling peaches, peeled and seeded
- 3 1/2 c. vinegar
- cloves to taste
- 3 lbs sugar
- 2 c. water
- 1 T. salt
- ●Make a syrup of vinegar, sugar and salt. Boil peaches in syrup until tender; remove and cool.
- ●Stick whole cloves into about half of the peaches. Place peaches into clean, scalded canning jars.
- ●Boil peach syrup until thick and pour over peaches in jar.
GRANDMOTHER’S COOKIES
By stepjo7269
Grandmother (Lula Stevenson)
- ●Divide dough into 3 parts:
- 2 C. plain flour
- 1 T. soda
- 2 sticks butter
- 1 C. sugar
- ½ C. brown sugar
- 1 T. vanilla
- ●Cream butter in a large bowl; gradually add sugar beating well.
- ●Add soda to flour and mix with butter and sugar mixture.
- ●Add vanilla and mix well.
- -Add pecans to 1/3 of the dough.
- -Add raisins (1 cup) + 1 tea. cinnamon & 1 tea. allspice to 1/3 of the dough.
- -Add chocolate chips to 1/3 of the dough.
- ●Bake at 350 F. until done
PECAN CANDY ROLL
By stepjo7269
●Store in covered container
- 1 jar marshmallow cream
- 1 lb. confectioners sugar
- 1 tea. vanilla
- 1/4 tea. almond extract
- 1 lb. Kraft caramels (28)
- chopped pecans
- ●Combine flavoring and marshmallow cream.
- ●Knead marshmallow cream mix in sugar.
- ●Shape in rolls one inch in diameter about five inches long.
- ●Wrap in waxed paper and freeze.
- ●Melt one pound Kraft caramels over boiling water.
- ●Add one T. water.
- ●Remove from heat and dip rolls in melted caramel.
- ●Roll in coarsely chopped nuts and press nuts in firmly.
BUTTER PECAN ICE CREAM II
By stepjo7269
Taste of Home From: Jenny White Glen, Mississippi
- 1/2 cup chopped pecans
- 1 tablespoon butter
- 1-1/2 cups half-and-half cream
- 1 cup packed brown sugar
- 2 eggs, lightly beaten
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Directions
- ● In a small skillet, toast pecans in butter for 5-6 minutes or until lightly browned. Cool.
- ● In a heavy saucepan, heat half-and-half to 175 degrees; stir in the brown sugar until dissolved. Whisk a small amount of hot cream mixture into the eggs; return all to the pan, whisking constantly.
- ● Cook and stir over low heat until mixture reaches at least 160 degrees and coats the back of a metal spoon.
- ● Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla.
- ● Press plastic wrap onto the surface of custard. Refrigerate for several hours or overnight. Stir in toasted pecans.
- ● Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions.
- ● Refrigerate remaining mixture until ready to freeze.
- ● Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.
SCALLOPED POTATOES
By stepjo7269
Shirley Powell
- 3 T. butter or margarine
- 2 T. all-purpose flour
- 1 tea salt
- 1/4 tea pepper
- 3 C. milk
- 3 med. potatoes (1 lb.) pealed and cut into 1/8 inch rounds
- 1 medium onion, chopped
- Cheddar cheese for topping
- Fresh parsley for garnish (optional)
- ●Melt butter in 1 ½ qt. dish. Microwave on high 30-45 sec. until melted. Stir in flour, salt and pepper until blended. Gradually whisk in milk until smooth.
- ●Microwave on high 8-10 min, stirring twice, until boiling and slightly thickened.
- ●Arrange ½ the potatoes in a lightly greased casserole, sprinkle with ½ the onion then pour ½ the white sauce on top. Repeat the layers.
- ●Cover with vented plastic wrap or glass top. Microwave on high 16-18 min, rotating dish ½ turn, once, until potatoes are tender.
- ●Top with cheese and microwave 2 min. Let stand 5 min or until sauce in center is set.
- ●Sprinkle with parsley if desired.
CANNING AND PRESERVING TOMATOES
By stepjo7269
Note: Tomatoes must fill the jar to prevent spoiling
- Tomatoes:
- ● Peel as above.
- ● Core tomatoes and cut up into small pieces.
- ● Pour into a heavy bottom pot and cook over medium heat until tomatoes are mushy.
- ● Sterilize quart jars and add 1 tea of sugar and 1 tea of non-iodized salt to bottom of each jar.
- ● Ladle boiling tomatoes and juice into jars (fill to top) and seal.
OUT OF THIS WORLD TURKEY BRINE
By stepjo7269
Allrecipes By: SUDEMERS
- 2 gallons water
- 1 1/2 cups canning salt
- 3 tablespoons minced garlic
- 1 tablespoon ground black pepper
- 1/4 cup Worcestershire sauce
- 1/3 cup brown sugar
- Directions
- ● In a large bucket or container large enough to hold your turkey, mix together the water, salt, garlic, pepper, Worcestershire sauce and brown sugar.
- ● Store in a refrigerator, and soak turkey for 2 days before smoking or roasting.
CREAMY BUTTERSCOTCH PUDDING
By stepjo7269
Healthy Cooking By: EMR -Taste of Home On-line community
- Directions:
- 1/2 cup packed dark brown sugar
- 2 tablespoons plus 2 teaspoons cornstarch
- 1/8 teaspoon salt
- 2 cups fat-free milk
- 2 egg yolks, lightly beaten
- 1 tablespoon butter
- 1-1/2 teaspoons vanilla extract
- ●In a small saucepan, combine the brown sugar, cornstarch and salt. Add milk and egg yolks; stir until smooth.
- ●Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened.
- ●Remove from the heat; stir in butter and vanilla. Cool to room temperature, stirring several times.
- ●Pour into four individual dessert dishes. Cover and refrigerate for 1-2 hours or until chilled.