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Recipes
PORK SPIEDIS
By stepjo7269
The Taste of Home Classic Cookbook p
- Directions:
- 2 cups tomato juice
- 2 large onions, finely chopped
- 4 to 5 garlic cloves, minced
- 2 tablespoons Worcestershire sauce
- 2 teaspoons chopped fresh basil or 1 teaspoon dried basil
- Pepper to taste
- 4 pounds pork tenderloin, cut into 1-inch cubes
- 12 slices Italian bread
- ●In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate overnight.
- ●Drain and discard marinade. Thread pork on small metal or soaked wooden skewers.
- ●Grill or broil for 15-20 minutes, turning occasionally, until meat is no longer pink.
- ●To serve, wrap a slice of bread around about five pork cubes and pull off skewer.
DIVINE MEATLOAF
By stepjo7269
Allrecipes By: AUDRA77
- Directions:
- 1 pound extra-lean ground beef
- 1 green bell pepper, diced
- 1 bunch green onions, diced
- 4 ounces sliced fresh mushrooms
- 4 ounces saltine crackers, finely crushed
- 2 eggs
- 1 (1.25 ounce) package beef with onion soup mix
- 1 1/2 cups ketchup
- 1 tablespoon yellow mustard
- 2 teaspoons brown sugar
- Preheat oven to 375 degrees F.
- 1 . In a large mixing bowl, combine the ground beef, green pepper, green onion, mushrooms and saltine crackers. Stir in the eggs and the beef with onion soup mix; mix thoroughly.
- 2 . Press mixture into a 9x13 inch baking dish. (Most reviewers suggested a bread pan.)
- 3 . In a small mixing bowl, whisk together the ketchup, yellow mustard and brown sugar. Mix thoroughly and pour over the meat mixture, spreading evenly.
- 4 . Bake in the preheated oven for 1 hour.
RAISIN OATMEAL COOKIES
By stepjo7269
Sun-Maid Raisin Recipes
- Directions:
- 3/4 C. Butter or margarine, softened
- 1 C. Firmly packed brown sugar
- ½ C. Sugar
- 1 egg
- 1 tea. Vanilla
- 1 C. All-purpose flour
- 1 tea. Cinnamon
- ½ tea. Baking soda
- 1/4 tea. Salt
- 3 C. Rolled oats
- 1 C. Sun-Maid Baking Raisins
- (Baking raisins are extra moist for better baking.)
- ●Heat oven to 350 degrees.
- ●Grease cookie sheets.
- ●Combine butter, brown sugar, sugar, egg and vanilla; beat until well blended.
- ●Combine flour, cinnamon, baking soda and salt. Add to butter mixture; mix well.
- ●Stir in oats and Sun-Maid baking raisins.
- ●Drop by tablespoonfuls onto greased cookie sheets.
- ●Bake in upper third of oven at 350 degrees for 12 to 15 minutes.
PECAN BARS
By stepjo7269
The Southern Living Cookbook
- 1 3/4 C. all-purpose flour
- 1/3 C. firmly packed brown sugar
- 3/4 C. butter or margarine
- 1 C. firmly packed brown sugar
- 4 eggs
- 1 C. dark corn syrup
- 1/4 C. butter or margarine, melted
- 1/8 tea. salt
- 1 1/4 C. chopped pecans
- ●Combine flour and 1/3 C. brown sugar. Cut in 3/4 C. butter with pastry blender until mixture resembles coarse meal.
- ●Press mixture evenly into a greased 13x9x2 inch pan.
- ●Bake @ 350 F. for 15 to 17 min.
- ●Combine 1 C. brown sugar and remaining ingredients except pecans, beating well.
- ●Stir in pecans.
- ●Pour filling over prepared crust.
- ●Bake @ 350 F. for 35 to 40 min. or until firm.
POPPY SEED CHICKEN
By stepjo7269
Dee Gray
- ●Mix together:
- 6 chicken breasts–boneless/skinless (or bag of tenderloins). If you use the tenderloins, you can cut up the pieces to make more.
- 1 stick butter or margarine, melted in a large skillet.
- 16 oz. sour cream
- 2 cans cream of mushroom soup
- 2 T. Poppy Seeds
- 2 T. melted butter
- ●Brown chicken pieces in the stick of melted butter.
- 16 oz. sour cream
- 2 cans cream of mushroom soup
- 2 T. poppy seeds
- 2 T. melted butter (can use from skillet)
- ●Place all the chicken in a 9 x 13 inch dish. Pour above mixture over chicken.
- ●Cover with foil and bake 40 minutes at 350 degrees.
- ●Remove from oven, remove foil and crumble one roll Ritz Crackers over the top. Pour 1/2 cup melted butter over top of the crackers.
- ●Return to oven and cook 5 minutes more.
*FLUFFY STRAWBERRY MERINGUE PIE
By stepjo7269
Taste of Home's Country Woman
- Directions:
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1 cup sugar
- 1/2 cup crushed saltines (about 12 crackers)
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
- 2 pints fresh strawberries, divided
- 4 cups miniature marshmallows
- 1 carton (8 ounces) frozen whipped topping, thawed
- Red food coloring, optional
- ●In a bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. ●Fold in the crackers, pecans and vanilla.
- ●Spread onto the bottom and up the sides of a greased 10-in. deep-dish pie plate. Bake at 350 degrees for 25-30 minutes or until meringue is lightly browned. Cool on a wire rack.
- ●Set aside one strawberry for garnish. Slice half of the strawberries; set aside.
- ●In a bowl, mash the remaining strawberries; drain juice, reserving 1/2 cup.
- ●In a saucepan, combine marshmallows and reserved juice. Cook and stir over low heat until marshmallows are melted. Refrigerate until partially set.
- ●Fold the sliced and mashed strawberries and whipped topping into marshmallow mixture. Add food coloring if desired.
- ●Spoon into meringue shell. Garnish with the reserved strawberry.
- ●Refrigerate for 3 hours or until set. Refrigerate leftovers. Yield: 8-10 servings.
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1 cup sugar
- 1/2 cup crushed saltines (about 12 crackers)
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
- 2 pints fresh strawberries, divided
- 4 cups miniature marshmallows
- 1 carton (8 ounces) frozen whipped topping, thawed
- Red food coloring, optional
- Directions:
- ●In a bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
- ●Fold in the crackers, pecans and vanilla.
- ●Spread onto the bottom and up the sides of a greased 10-in. deep-dish pie plate. Bake at 350 degrees for 25-30 minutes or until meringue is lightly browned. Cool on a wire rack.
- ●Set aside one strawberry for garnish. Slice half of the strawberries; set aside.
- ●In a bowl, mash the remaining strawberries; drain juice, reserving 1/2 cup.
- ●In a saucepan, combine marshmallows and reserved juice. Cook and stir over low heat until marshmallows are melted. Refrigerate until partially set.
- ●Fold the sliced and mashed strawberries and whipped topping into marshmallow mixture. Add food coloring if desired.
- ●Spoon into meringue shell. Garnish with the reserved strawberry.
- ●Refrigerate for 3 hours or until set. Refrigerate leftovers.
MOLASSES RAISIN CHEWS
By stepjo7269
Taste of Home's Gifts from the Country Kitchen Cookbook p
- 1/2 cup shortening
- 1 cup sugar
- 1 cup molasses
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup 2% milk
- 1 cup raisins
- Directions
- ●In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses.
- ●Combine the flour, baking soda, cinnamon, cloves and salt; add to the creamed mixture alternately with milk, beating well after each addition.
- ●Drop by heaping tablespoonfuls 2 in. apart onto greased baking sheets.
- ●Arrange three raisins on each cookie.
- ●Bake at 350 degrees for 10-12 minutes or until set. Remove to wire racks to cool.
STUFFED BAKED POTATOES
By stepjo7269
Taste of Home By: Marge Clark, West Lebanon, Indiana
- 3 large baking potatoes (1 pound each)
- 1-1/2 teaspoons canola oil, optional
- 1/2 cup sliced green onions
- 1/2 cup butter, cubed, divided
- 1/2 cup half-and-half cream
- 1/2 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 cup (4 ounces) shredded cheddar cheese
- Paprika
- Directions
- ●Scrub and pierce potatoes. Rub with oil if desired. Bake at 400 degrees for 50-75 minutes or until tender.
- ●When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside.
- I ●n a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in onion mixture, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells.
- ●Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika.
- ●Bake at 375 degrees for 20 minutes or until heated through.
- Editor's Note: Potatoes may be stuffed ahead of time and refrigerated or frozen. Allow additional time for reheating.
CHOCOLATE PECAN CARAMELS
By stepjo7269
Taste of Home's Gifts from the Country Kitchen Cookbook p
- 1 tablespoon plus 1 cup butter, softened, divided
- 1-1/2 cups coarsely chopped pecans, toasted
- 1 cup (6 ounces) semisweet chocolate chips
- 2 cups packed brown sugar
- 1 cup light corn syrup
- 1/4 cup water
- 1 can (14 ounces) sweetened condensed milk
- 2 teaspoons vanilla extract
- Directions
- ●Line a 13-in. x 9-in. pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside.
- ●In a heavy saucepan, melt remaining butter over medium heat. Add the brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil.
- ●Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248 degrees (firm-ball stage).
- ●Remove from heat and add vanilla.
- ●Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.
BAKED POTATO SOUP II
By stepjo7269
Taste of Home By: Joann Goetz of Genoa, Ohio
- 4 large baking potatoes (about 2-3/4 pounds)
- 2/3 cup butter
- 2/3 cup all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon white pepper
- 6 cups milk
- 1 cup (8 ounces) sour cream
- 1/4 cup thinly sliced green onions
- 10 bacon strips, cooked and crumbled
- 1 cup (4 ounces) shredded cheddar cheese
- Directions
- ●Bake potatoes at 350 degrees for 65-75 minutes or until tender; cool completely. Peel and cube potatoes.
- ●In a large saucepan, melt butter; stir in flour, salt and pepper until smooth.
- ●Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream.
- ●Add potatoes and green onions. Garnish with bacon and cheese.