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Recipes
TUNA SALAD
By stepjo7269
Rachel Jackson
- 1 egg, hard boiled
- 2 T. sweet pickle, chopped
- ½ C. chopped onion
- 1 can tuna
- Mayonnaise (app. 1/4 C.)
OLIVE OIL PICKLES
By stepjo7269
Mrs
- ●Mix water and salt (1 C./gal.) and soak whole cucumbers 7 days.
- ●Rinse and let stand 2 nights in cold water.
- ●On the 10th day, drain and slice cucumbers. Put back in churn. Boil ½ gal. water, ½ gal red vinegar, and 6 T. alum and pour over cucumbers. Let stand 2 days.
- ●On the 12th day, arrange cucumbers, spices, and 2 to 3 garlic pods in layers. Combine in boiler 2 quarts white vinegar, 9 lbs. sugar, and celery seed. Pour over cucumbers while hot.
- ●When cool add ½ C. olive oil and ½ C. tarragon vinegar. Let stand 1 week.
BROCCOLI SALAD III
By stepjo7269
The Clarion Ledger; Wednesday, July 12, 1995
- 1 medium head broccoli separated into florets (3 cups)
- 1/4 C. mayonnaise
- 1 T. vinegar (any kind; cider is good)
- ½ C. raisins
- ½ C. salted, toasted sunflower seeds
- 1 thin slice red onion, minced
- Salt to taste
- ●Cook broccoli by filling a 3 qt. saucepan with about 3 in. water. Add salt and bring to a boil. Add broccoli. Cover pan for 1 min., then remove cover and cook broccoli 4 to 5 minutes more. (Broccoli should be tender and bright green.) Drain.
- ●Mix mayonnaise and vinegar in a large bowl. Add drained broccoli and raisins. Add half of the sunflower seeds and toss briefly.
WINES II
By stepjo7269
Weight Watchers Dining with the Duchess (1998) pp
- Whites
- (Wines are named for the variety of the grape that makes up the bulk of the wine.)
- Reds
- to Meriot: California merlots have become the hot red wine of the '90s. This red is softer, rounder than cabernet Sauvignon. It also is ready to drink sooner.
CARAMEL APPLE-PEAR COBBLER WITH OATMEAL MUFFIN CRUST
By stepjo7269
Southern Living magazine, September 2004 p
- Directions:
- 3 large Granny Smith apples, peeled and sliced (about 1 1/2 pounds)*
- 1 cup firmly packed light brown sugar
- 2 tablespoons all-purpose flour
- 1/4 cup butter
- 3 large pears, peeled and sliced (about 1 1/2 pounds)
- Oatmeal Muffin Batter
- Garnish: toasted pecan halves
- ● Combine first 3 ingredients in a large bowl, stirring to coat apples.
- ● Melt butter in a large skillet over medium-high heat. Add apple mixture; bring to a boil, and cook, stirring often, 10 minutes. Add pears to skillet, and cook, stirring often, 5 minutes.
- ● Spoon hot fruit mixture into a lightly greased 10-inch (8-cup) deep-dish pie plate or shallow 2-quart baking dish. Spoon Oatmeal Muffin Batter evenly over fruit mixture.
- ● Bake at 425° for 20 to 25 minutes or until crust is golden brown. Garnish, if desired.
- 2 *2 (21-ounce) cans apple pie filling can be substituted for apples and pears. Omit brown sugar and flour. Melt butter in a large skillet over medium-high heat. Add pie filling, and bring to a boil; remove from heat. Proceed with recipe as directed.
- Oatmeal Muffin Batter
- Ingredients
- 3/4 cup all-purpose flour
- 1 cup uncooked regular oats
- 1/2 cup chopped dates
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 3 tablespoons butter, melted
- 1 large egg, lightly beaten
- Directions:
- ● Combine flour and next 5 ingredients in a large mixing bowl; make a well in center of mixture.
- ● Stir together milk, melted butter, and lightly beaten egg; add to dry ingredients, and stir just until moistened (do not use electric mixer).
- Oatmeal Muffins:
- Spoon Oatmeal Muffin Batter evenly into lightly greased muffin pans, filling two-thirds full. Bake at 425° for 15 minutes.
RICH 'N' CHEESY MACARONI
By stepjo7269
tastofhome
- Directions:
- 2-1/2 cups uncooked elbow macaroni
- 6 tablespoons butter, divided
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 cups milk
- 8 ounces VELVEETA Pasteurized Prepared Cheese Product, cubed
- 1-1/3 cups 4% cottage cheese
- 2/3 cup sour cream
- 2 cups (8 ounces) shredded sharp cheddar cheese
- 1-1/2 cups soft bread crumbs
- ●Cook macaroni according to package directions; drain. Place in a greased 2-1/2-qt. baking dish.
- ●In a saucepan, melt 4 tablespoons butter. Stir in the flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
- ●Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese.
- ●Melt remaining butter and toss with bread crumbs; sprinkle over top.
- ●Bake, uncovered, at 350° for 30 minutes or until golden brown.
RAISIN BREAD
By stepjo7269
Old Country Cookin' p
- Directions:
- 15 oz raisins
- 1 c. warm water
- 1/2 c. oil
- 1 T. cinnamon
- 2 eggs, beaten
- 2 T. dry yeast
- 2 c. warm milk
- 1/2 c. sugar
- 1 T. salt
- 8-10 c. flour
- ●Soak raisins 3-4 hours or overnight. Drain.
- ●Dissolve yeast in warm water.
- ●Combine milk, oil, sugar, cinnamon, salt and eggs. Beat well. Add yeast and raisins.
- ●Gradually add flour stirring by hand.
- ●Place dough in greased bowl, cover and let rise in warm place about 1 hour. Punch down, kneed and let rise another hour.
- ●Divide dough into 5 portions and form into loaves. Place in greased pans and let rise another hour.
- ●Bake at 350 F. for 50-60 minutes.
- Icing:
- 1 c. confectioners sugar
- 1 T. soft butter
- 1 t. vanilla
- ●Mix well and add enough milk to spread easily over bread.
BAKING WITH APPLES
By stepjo7269
As above
- Commonly available apples:
- Baking with Apples
- What makes a great baking apple? The best have a good sweet-tart balance and their flesh won't break down as they cook.
- For a dessert that's complex in flavor and pleasing in texture, mix tart apples with firm baking apples.
- Look for regional and heirloom varieties at farmers' markets and specialty grocers. And when in doubt, ask the grower which apples are best for baking.
- Cortland
- Empire
- Empires are a cross between McIntosh and Red Delicious apples. Firm-textured and slightly tart, the Empire is a fine all-purpose apple good for sauce, pies, baking, salads, fresh eating, and freezing.
- Mutsu (Crispin)
- This large, yellow-green fruit is very juicy and super crisp. It has a sweet, refreshing flavor and is great for fresh eating, salads, freezing, sauce, and baking.
- Gala
- A crisp, sweet apple with a mild flavor, Galas have yellow-orange skin with red striping. They're best for salads, eating out-of-hand, and applesauce.
- Golden Delicious
- The Golden Delicious is sweet, with a rich, mellow flavor. It is one of the best all-around cooking apples, as it maintains its shape after baking.
- Granny Smith
- One One of the most popular tart apples, Granny Smiths are crisp and quite sour. They're a good all-purpose cooking apple, and their flavor is enhanced when paired with sweeter, spicier apples in pies and crisps.
- Honeycrisp
- Developed in Minnesota and introduced fairly recently, Honeycrisps are fantastic eating apples. As the name indicates, they are crisp and juicy, with a honey-sweet and tart flavor. Honeycrisps are also good for baking and sauce.
- Ida Red
- Jonathan
- Jonathans are quite tart, with a rich, slightly spicy apple flavor. They hold their shape well when baked. They are also good in salads and for applesauce.
- Macoun
- Sweet and aromatic, Macouns are excellent for snacking, in salads and for sauce. With bright red skin and juicy white flesh, they make an attractive apple on a cheese plate.
- Jonagold
- A blend of Jonathan and Golden Delicious apples, Jonagolds have a tangy-sweet flavor. With a yellow-green base and a blush stripe, is excellent both for eating fresh and for cooking.
- Lady
- Tiny, doll-like lady apples are sweet-flavored and are a beautiful decorative apple
- McIntosh
- to classic bright red apple with green undertones, juicy, crisp McIntoshes tend to break down when cooked. They are delicious eaten out of hand or in sauce, and are best paired with Golden Delicious or other apples in pies and other baked goods.
- Red Delicious
- to to be an eating apple, Red Delicious are unsuitable for baking. They are mild-flavored, sweet and juicy, with a deep ruby skin and a classic heart shape.
- Winesap
- The Winesap is very firm and aromatic, with a spicy bite. A sweet-flavored apple, Winesaps are good in sauces and for baking.
RANCH SALAD DRESSING
By stepjo7269
Famous Restaurant's recipes--Olive Garden
- 1/2 cup mayonnaise
- 1/3 cup white vinegar
- 1 teaspoon vegetable oil
- 2 tablespoons corn syrup
- 2 tablespoons Parmesan cheese
- 2 tablespoons Romano cheese
- 1/4 teaspoon garlic salt or 1 clove garlic (minced)
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon parsley flakes
- 1 tablespoon lemon juice
- Instructions
- ● Mix all ingredients in a blender until well mixed.
PINEAPPLE SHERBERT
By stepjo7269
81 calories per 1/2 C. serving
- 3 C. skim milk
- 1 (15 1/4 oz) can crushed pineapple
- 3/4 C. evaporated skim milk
- 1/3 C. sugar
- 1 (6 oz) can pineapple juice concentrate, thawed
- ½ tea. vanilla
- mint sprigs (optional)
- ●In a large mixing bowl, stir together all ingredients, stirring until the sugar dissolves.
- ●Freeze in a 4-5 qt. ice-cream freezer.