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BROCCOLI SALAD II
By stepjo7269
Southern Living
- 1 C. mayonnaise
- 2 T. sugar
- 2 T. red wine vinegar
- 1 (16 ounce) package broccoli flowerets, chopped
- 5 bacon slices, cooked and crumbled
- ½ C. raisins
- 1/4 C. chopped onion
- ● Stir together first 3 ingredients in a large bowl
- ● Add broccoli and remaining ingredients, tossing well.
CHICKEN PIE
By stepjo7269
Aunt Nancy
- Filling:
- 1 chicken boiled in 3 C. water (save broth)
- 4 hard boiled eggs, sliced
- 1 small can LeSuers English peas, drained
- 1/2 c. butter
- 1/4 c. flour
- 1/4 C. chopped onion
- 1 tea. celery salt
- 1 tea. black pepper
- ½ tea. salt
- 2 C. milk (I used 1 C.)
- 3 C. broth ( I used 2 C.)
- Crust:
- 2 C. flour
- 10 T. (scant 2/3 C.) Crisco
- 1 raw egg
- 3-4 T. ice cold water
- make crust:
- Work shortening into flour until well blended. Add egg and work into flour mixture. Add water as needed to make dough.
- Roll dough on floured pastry cloth and line a 3 qt. casserole with ½ of the dough.
- Boil the chicken until tender. Debone chicken.
- Layer the chicken on the bottom of the crust.
- Add eggs then English peas.
- Sauce:
- Melt butter over low heat. Add flour; do not brown. Then add: remaining ingredients except broth. Cook until thickened.
- Add 2 c. broth and mix well. Pour over the chicken mixture.
- Top with remaining crust. (May cut into strips if desired.)
SUBSTITUTIONS
By stepjo7269
MS Farmer's Market Cookbook p
- ●baking powder--1 t.=1/4 t. baking soda plus 1/2 t. cream of tarter
- ●chocolate--1 oz=3-4 T. cocoa plus 1 T. butter
- ●cornstarch--1 T.=2 T. flour or 2 t. quick-cooking tapioca
- ●cracker crumbs--3/4 c.=1 c. bread crumbs
- ●dry mustard--1 t.=1 T. prepared mustard
- ●flour self-rising--1 c.=1 c. all-purpose, 1/2 t. salt and 1 t. baking powder
- ●fresh herbs--1 T=1 t. dried
- ●ketchup--1 c.=1 c. tomato sauce plus 1/2 c. sugar and 2 T. vinegar (for use in cooking)
- ●sour milk--1 c.=1 T. lemon juice or vinegar plus sweet mulk to make 1 c. (let stand 5 minutes)
- ●whole milk--1 c.=1/2 c. evaporated milk plus 1/2 c. water
- ●marshmallows--1 large=10 minature
- ●fresh onion--1 small=1 T. instant minced onion, rehydrated
- ●brown sugar--1/2 c.=2 T. molasses in 1/2 c. granulated sugar
- ●powdered sugar--1 c.=1 c. granulated sugar plus 1 t. cornstarch
- ●tomato juice--1 c.=1/2 c. tomatoe sauce plus 1/2 c. water
SLOW-ROASTED JUMBO SHRIMP SAUTEED WITH GARLIC-HERB BUTTER
By stepjo7269
Johnson City Press Newspaper
- 2 2 2 sticks butter, softened
- 2 2 2 cloves garlic, minced
- Dash Dash of Tabasco
- 2 2 2 dashes Worcestershire sauce
- Pinch Pinch white pepper
- 1 of 1 lemon
- 1/2 1/2 1/2 C. chopped fresh parsley (or other fresh herbs such as thyme or dill)
- 1 1 1 egg, beaten
- 1/2 1/2 1/2 C. milk
- 1/2 1/2 1/2 C. all-purpose flour
- 2 2 2 T. butter
- 16 16 16 jumbo shrimp, peeled, deveined and butterflied
- to a small bowl, mix beaten egg with milk to make an egg wash.
- ●Place flour in another bowl.
- ●Heat butter in a sauté pan over medium heat.
- ●Double-bread the shrimp, by dipping them into the egg wash, then dredging in the flour, then repeating this process.
- to the butter in the pan is hot, sauté shrimps until golden brown on one side. Place shrimp on a cookie sheet browned-side up. When all the shrimp are browned, the shrimp can be refrigerated until you are ready to eat.
- to 275 time, preheat oven to 275 degrees.
- to 5 to 8 place a pat on each shrimp. Place cookie sheet with shrimp in oven just long enough for the butter to melt and be soaked up into the double-breaded shrimp, about 5 to 8 minutes.
- ●Note: To butterfly shrimp, split down the center, cutting almost but not completely through, then open halves out flat.
*ALMOND CHICKEN STIR-FRY
By stepjo7269
Taste of Home By: Denis Uhlenhake from Ossian, Iowa "It's great with frozen stir-fry vegetables, too
- 1-1/2 pounds boneless skinless chicken breast, cut into strips
- 3 tablespoons canola oil
- 1-1/2 cups fresh cauliflowerets
- 1-1/2 cups fresh broccoli florets
- 3/4 cup julienned carrots
- 1/2 cup chopped celery
- 1/4 cup chopped sweet red pepper
- 1 can (8 ounces) sliced water chestnuts, drained
- 3 cups chicken broth
- 3 tablespoons soy sauce
- 1/3 cup cornstarch
- 1/2 cup cold water
- Hot cooked rice, optional
- 1/3 to 1/2 cup slivered almonds, toasted
- Directions
- ●In a large skillet or wok, stir-fry chicken in oil until no longer pink. ●Stir in the vegetables, broth and soy sauce. Bring to a boil. Reduce heat to low; cover and cook until vegetables are crisp-tender.
- ●Combine cornstarch and water until smooth; stir into chicken mixture. ●Bring to a boil; cook and stir for 2 minutes or until thickened.
- ●Serve with rice if desired.
- ●Sprinkle with almonds.
PRALINE BUNDT CAKE
By stepjo7269
Southern Living December 2007 p
- Cake:
- 1 cup chopped pecans
- 1 cup butter, softened
- 1 (8-oz.) package cream cheese, softened
- 1 (16-oz.) package dark brown sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 (8-oz.) container sour cream
- 2 teaspoons vanilla extract
- Praline Icing
- Sugared Pecans
- Preparation:
- 1. Arrange 1 cup pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until toasted. Cool on a wire rack 15 minutes or until completely cool. Reduce oven temperature to 325°.
- 2. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until well blended. Add eggs, 1 at a time, beating just until blended after each addition.
- 4. Bake at 325° for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and let cool 30 minutes or until completely cool.
- 5. Prepare Praline Icing, and spoon immediately over cake. Sprinkle top of cake with Sugared Pecans.
- Praline Icing:
- 1 cup firmly packed light brown sugar
- 1/2 cup butter
- 1/4 cup milk
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- Preparation:
- Sugared Pecans:
- 1 egg white
- 4 cups pecan halves (about 1 lb.)
- 1/3 cup granulated sugar
- 1/3 cup firmly packed light brown sugar
- Preparation:
- 1. Whisk egg white until foamy; add pecans, and stir until evenly coated.
- 2. Stir together sugars; sprinkle over pecans. Stir gently until pecans are evenly coated. Spread pecans in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan.
- 3. Bake at 350° for 18 to 20 minutes or until pecans are toasted and dry, stirring once after 10 minutes. Remove from oven, and let cool 30 minutes or until completely cool.
- Note: Store pecans in a zip-top plastic freezer bag at room temperature up to 3 days or freeze up to 3 weeks.
CHILE RELLENOS
By stepjo7269
Allrecipes By: PANCHITA "Delicious green chiles stuffed with cheese, dipped in a special batter and fried in can...
- 12 Anaheim chile peppers, charred and peeled
- 1 pound Cheddar cheese, cut into strips
- 1 cup milk
- 1 cup all-purpose flour
- 1 egg, beaten
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon canola oil
- 1/2 cup all-purpose flour for coating
- Directions
- ●Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese.
- ●In a small bowl combine milk, the 1 cup flour, egg, baking powder, baking soda, salt and canola oil; mix well to make a batter.
- ●Pour enough oil in heavy frying pan to reach 1 inch in depth and heat over medium-high heat. Roll each pepper in the remaining flour and dip in the batter. Fry until lightly browned
- on both sides.
- Footnotes
- Use canned green chiles, or char fresh green chiles over a flame, then peel them. Remove seeds and membranes.
- Anaheim chiles are a good choice for this recipe.
- Amount Per Serving Calories: 742 | Total Fat: 41.9g | Cholesterol: 177mg Sodium: 1719mg Total Carbs: 53.2g Dietary Fiber: 3.3g Protein: 39.4g
- Servings Per Recipe: 4
TIPS FOR BREAKFAST PASTRIES
By stepjo7269
Breakfast Pastries Flaky almond-filled Bear Claws are perfect for holiday brunches or other special occasions
- AS FOLLOWS
*OVEN FRIED HONEY CHICKEN
By stepjo7269
280 calories/serving
- 1/4 cup honey
- 2 Tbsp. Balsamic or wine vinegar
- 1 1/2 cups dried bread crumbs
- 6 each boneless skinless chicken breast halves
- Directions
- ●Combine honey and vinegar.
- ●Dip chicken in honey mixture then roll in bread crumbs to coat.
- ●Place on a baking sheet which has been sprayed well with nonstick cooking spray.
- ●Bake at 375 degrees F for 30 minutes, or until cooked through.
CARAMELIZED BANANAS
By stepjo7269
Southern Living magazine cover
- 3 medium-size ripe bananas
- 1/2 cup butter
- 3/4 cup firmly packed light brown sugar
- 1 tablespoon corn syrup
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
- 2 tablespoons dark rum (optional)