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Recipes
TWICE-BAKED POTATO CASSEROLE
By stepjo7269
Taste of Home's Gifts from the Country Kitchen Cookbook p
- 1-1/2 pounds red potatoes (about 6 medium), baked
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound sliced bacon, cooked and crumbled
- 3 cups (24 ounces) sour cream
- 2 cups (8 ounces) shredded mozzarella cheese
- 2 cups (8 ounces) shredded cheddar cheese
- 2 green onions, sliced
- Directions
- ●Cut baked potatoes into 1-in. cubes.
- ●Place half in a greased 13-in. x 9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers.
- ●Bake, uncovered, at 350 degrees for 20-25 minutes or until cheeses are melted.
- ●Sprinkle with onions.
- Note: A viewer suggested adding hamburger meat instead of the bacon to make a complete meal.
BUTTERSCOTCH PECAN POUND CAKE
By stepjo7269
Southern Living Cooking School Cookbook p
- Directions:
- 1 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 2 1/4 cups sugar
- 6 eggs
- 3 cups Pillsbury’s best all-purpose flour
- 1 cup chopped pecans, toasted
- 1 cup (6 ounces) butterscotch morsels
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla, butter, and nut flavoring or vanilla extract
- Browned Butter Frosting
- Garnishes: Chocolate Ribbon Frosting, fresh flowers, or commercial sugared pecans
- ●Cream butter and cream cheese; gradually add sugar, beating well at medium speed of an electric mixer.
- ●Add eggs, one at a time, beating well after each addition.
- ●Add flour to creamed mixture, stirring until combined.
- ●Stir in pecans, butterscotch morsels, and flavorings.
- ●Pour batter into a greased and floured 10 inch tube pan.
- ●Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean.
- ●Cool in pan 10 to 15 minutes; remove to wire rack and cool completely.
- ●Spread Browned Butter Frosting on top and sides of cake.
- ●Fill a pastry bag fitted with a basket weave tip with Chocolate Ribbon Frosting, and pipe ribbons onto the cake, if desired.
- Note: See Frosting section of cookbook for Browned Butter Frosting and Chocolate Ribbon Frosting.
TENNESSEE'S "ARA CATON" COBBLER
By stepjo7269
Garden Time! “Growing Sweet Potatoes Everywhere”
- Directions:
- 6-7 medium sized sweet potatoes, cut into small strips
- 2 c. sugar
- 1/4 lb. butter
- 2 t. cinnamon or nutmeg
- double pie crust
- 1 . Cover sweet potatoes with water and cook until tender. Drain potatoes and pour into crust.
- 2 . Cover potatoes with sugar, butter and cinnamon.
- 3 . Top with second crust.
- 4 . Cook at high temp in oven until crust is golder brown.
AWARD WINNING TURKEY POTPIE
By stepjo7269
tasteofhome
- Directions:
- 2 medium potatoes, peeled and cut into 1-inch pieces
- 3 medium carrots, cut into 1-inch slices
- 1 medium onion, chopped
- 1 celery rib, diced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 6 tablespoons all-purpose flour
- 3 cups Progresso ® Chicken Broth
- 4 cups cubed cooked turkey
- 2/3 cup frozen peas
- 1/2 cup plus 1 tablespoon heavy whipping cream, divided
- 1 tablespoon minced fresh parsley
- 1 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 package (15 ounces) refrigerated pie pastry
- 1 egg
- ●In a Dutch oven, saute the potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth.
- ●Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper.
- ●Spoon into two ungreased 9-in. pie plates. Roll out pastry to fit top of each pie; place over filling. Trim, seal and flute edges.
- ●Cut out a decorative center or cut slits in pastry.
- ●In a small bowl, whisk egg and remaining cream; brush over pastry.
- ●Cover and freeze one potpie for up to 3 months.
- ●Bake the remaining potpie at 375° for 40-45 minutes or until golden brown. Let stand for 10 minutes before cutting.
STRAWBERRY PRETZEL SALAD
By stepjo7269
Best of the Best from Bell's Best Cookbooks p
- Bottom Layer:
- 2 2/3 c. crushed pretzels
- 3 T. sugar
- 1 1/2 sticks margarine, melted
- Directions:
- Mix ingredients and spread in 9 x 13 inch pan.
- Bake at 350 for 10 minutes; cool.
- Middle Layer:
- 1 (8 oz) pkg cream cheese, softened
- 1 c. sugar
- 1 (8 oz) Cool Whip, thawed
- Directions:
- Beat together cream cheese and sugar.
- Fold in whipped topping.
- Spread over bottom layer.
- Top Layer:
- 1 (6 oz) pkg strawberry Jello
- 2 c. boiling water
- 1 qt frozen strawberries, unthawed
- Directions:
- Mix Jello in boiling water.
- Add frozen strawberries and stir until thawed.
- Pour over middle layer.
MOTHER-IN-LAW'S HOT DIP
By stepjo7269
Best of the Best from Bell's Best Cookbooks p
- Directions:
- 2 (8 oz) pkg cream cheese, softened
- 2 c. shredded Swiss cheese
- 1 c. mayonnaise
- 1 lb bacon, fried and crumbled, divided
- 1 bunch green onions, chopped
- Mix cream cheese, Swiss cheese, mayonnaise, half of bacon and green onions.
- Put into small baking dish and top with remaining bacon.
- Bake at 350 F for 20 minutes or until bubbly hot.
PAULA DEEN'S CORN SALAD
By stepjo7269
Adapted by Monica Goins
- 2 cans of corn, drained
- 2 cups of shredded cheddar cheese
- 1 cup of mayo (I use light)
- 1/2 c. green pepper
- 1/2 c. onion
- 1 bag Fritos Chili Cheese Corn Chips
- ●Mix all ingredients in a large bowl. Chill before serving.
- ●Top with entire bag of lightly crushed Fritos just before serving.
COOKING SUGAR
By stepjo7269
Sugar Cooking How do you make caramel sauce? You just melt plain ol' white sugar
- SUGAR
TROUT AMANDINE
By stepjo7269
● Garnish with fresh lemon slices
- 2 (10-ounce each) whole trout, pan- dressed
- Salt and freshly ground black pepper to taste
- 1/4 cup all-purpose flour
- 4 tablespoons butter, divided
- 1/2 cup slivered almonds
- 2 tablespoons lemon juice
- Chopped fresh flat-leaf parsley for garnish
- Lemon slices for garnish
- ● Rinse and pat dry trout. Season inside and out with salt and pepper. Dredge trout in flour.
- ● Heat 2 tablespoons butter in large skillet over medium-high heat until melted.
- ● Add trout and brown both sides. Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm.
- ● Wipe out pan and add 2 tablespoons butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown. Pour sauce and almonds over fish and sprinkle with lemon juice and parsley.
BEEF & BEANS
By stepjo7269
Diane Clements (Rush Clements’ favorite recipes)
- ●Saute & set aside:
- ½ stick margarine/butter
- ½ C. chopped onion
- ½ C. chopped bell pepper
- ½ C. chopped celery
- ●Saute: 1 to 1 ½ lbs. ground chuck; drain and add the above ingredients.
- ●Add:
- ½ C. brown sugar
- ½ C. catsup
- 2 T. Worcestershire sauce
- 2 (16 oz.) cans pork & beans
- ●Strip with bacon, or saute bacon, drain and add to casserole.
- ●Bake @ 350F for one hour.