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Recipes
Drunken Monkey Bread
By á-47
Preheat oven to 350 degrees In bowl, microwave raisins, whiskey and water on high 2 minutes
- 1/4 cup raisins
- 3 Tbsp. whiskey
- 2 Tbsp. water
- 1 tube (16-16.3 oz) 8 biscuits
- 1/2 cup brown sugar
- 3 Tbsp. butter
Potatoes - Campfire Potatoes in a foil packet
By á-47
Place the potatoes and onion on a large piece of heavy-duty foil (about 20x20); dot with butter
- 5 med. potatoes, peeled and thinly sliced
- 1 medium onion, sliced
- 6 Tbsp. butter
- 1/3 cup shredded cheddar cheese
- 2 Tbsp. minced fresh parsley
- 1 Tbsp. worchestershire sauce
- salt and pper to taste
- 1/3 cup chicken broth
Summer Squash Saute
By á-47
Saute squash and onion in butter until LIGHTLY browned, 3 minutes or so
- 1-2 yellow squash, sliced thick
- 1 onion, diced
- 1 tomato, cut into chunks
- 2-3 Tbsp. butter
- 2 Tbsp. Parmesan cheese
- 1.4 tea. garlic salt or sandwich sprinkle
- 1/4 tea. thyme (optional)
Meatless Mexicali Soup (ramen noodles)
By á-47
Pour broth into a medium saucepan over medium heat
- 1 (14 oz) can chicken broth
- 2 tea. taco seasoning, or to taste
- 1 (3 oz) pkg. chicken ramen noodles with seasoning packet
- 1 (11 oz) can mexicorn with red and green bell peppers
- flour tortillas, warmed
Cornflake Brittle
By á-47
Line cookie sheet with foil and spray with Pam
- 3/4 cup sugar
- 1.2 cup light corn syrup
- 1/4 cup butter
- 6 cups cornflakes1 1/2 cups mixed nuts (I use spanish peanuts)
- 1/2 cup coconut (optional)
- flaked salt to taste
Jalapeno Jelly (Robyn's recipe)
By á-47
Made 7 half pints 1 half pint for 1 8 oz
- 1/2 lb. jalapenos
- 1 each: red, yellow,and orange bell peppers
- (once processed the jalapenos measured 6 oz. and the bell peppers measured more so I used 6 oz. each jalapenos and bell peppers and saved the rest of the bell peppers for relish)
- 2 cups apple cider vinegar
- 6 cups sugar
- 2 - 3 oz. pouches liquid pectin
Smoky Black Beans
By á-47
In a large saucpan, cook onion and chorizo over medium heat for 5 minutes or until onion is tender
- 1/2 cup chopped onion (1 medium)
- 4 oz. cooked smoked chorizo, sliced, or 2 slices bacon, chopped
- 2 15-oz. cans black beans, rinsed and drained
- 1 cup chicken broth
- 2 Tbsp. lime juice
- 1-2 tea. chopped canned chipotle chile peppers in adobo sauce
- 1/2 tea. ground cumin
Sauerkraut Sausage Soup
By á-47
Combine all except bacon in 5 qt
- 1 medium potato, cut into 1/4" cubes
- 1 lb. fully cooked kielbasa or Polish sausage, cut into 1/2" cubes
- 1 can (32 oz) sauerkraut, rinsed and drained
- 4 cups chicken broth
- 1 can condensed cream of mushroom soup, undiluted
- 1/2 lb. fresh mushrooms, sliced
- 2 cup cubed cooked chicken
- 2 medium carrots, cut into 1/4" slices
- 2 celery ribs, sliced
- 2 Tbsp. vinegar
- 2 tea. dill week
- 1/2 tea. pepper
- 3 to 4 strips bacon, cooked and crumbled
Corn - Charred Corn Salad with Basil and Tomatoes
By á-47
Rub corn with oil and grill, turning frequently, until corn is charred and heated through, 10-12 minutes
- 12 ears corn, husked
- 6 Tbsp. oil, divided
- 1 cup thinly sliced red onion
- 2 large tomatoes, chopped
- 1 cup (loosely packed) fresh basil leaves, large leaves torn
- 1/3 cup (or more) fresh lime juice
- 2 Tbsp. chopped fresh thyme
- salt and pepper
Rhubarb Orange Breakfast Bread
By á-47
In a large bowl, cream butter and sugar until light and fluffy
- 1/3 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 tea. vanilla
- 2 cups flour
- 1 1/2 tea. baking powder
- 1/2 tea. baking soda
- 1/2 tea. salt
- 1/4 tea. ginger
- 1/4 tea. nutmeg
- 1/2 cup orange juice
- 1 cup chopped fresh or frozen rhubarb
- 1/2 cup slivered almonds
- 2 tea. grated orange peel