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Recipes
Blueberry Lemon Jam (made in AZ)
By á-47
Makes 4 half pints
- 3 cups blueberries
- 3 1/2 cups sugar
- 1 tea. finely grated lemon zest
- 1 Tbsp. fresh lemon juice
- 1 (3 oz) package liquid pectin
- or
- 4 cups fresh blueberries (6 oz. container = 1 cup)
- 2 cups sugar
- 1 pkg. (3 oz) lemon jello
Queso - Hot Dip
By á-47
Preheat oven to 450 degrees
- 2 cups (8 oz) cubes Tillamook Monterey Jack Cheese
- 1 cup (4 oz) cubed Tillamook Medium Cheddar Cheese
- 2 jalapenos, seeds removed, finely chopped
- 1/4 red onion, diced
- 1 Tbsp. chopped fresh cilantro
- 1 Roma tomato, chopped 12 dash of cayenne pepper
- 3 dashes Tabasco
Mustard Glazed Corned Beef and Cabbage
By á-47
Place corned beef in a large pot
- 1 3 lb. piece corned beef (with spice packet, if included), trimmed ofr excess fat
- 1 - 12 oz. bottle light beer
- 1 medium onion, halved
- 2 clove garlic, smashed
- 2 bay leaves
- 1 1/2 lb. small red potatoes, halved or quartered, if large
- 1 small head green cabbage (about 1 3/4#) cut into 8 wedges
- 3/4 cup whole-grain mustard
- 1/4 cup packed light brown sugar
- 2 Tbsp. cider vinegar
Sweet Potatoes - Bruleed Mashed
By á-47
Preheat broiler Combine first 6 ingredients in a bowl
- 6 cups hot mashed sweet potatoes (about 4 lbs)
- 3/4 cup whole milk
- 3 Tbsp. butter, softened
- 1/2 tea. salt
- 1/4 tea. cinnamon
- 1/8 tea. nutmeg
- cooking spray
- 1/2 cup packed brown sugar
Fire & Ice Pickles (store bought dill into sweet)
By á-47
Makes 3 pints
- 2 jars (32 oz. each) dill pickle slices or spears
- 4 cups sugar
- 1 Tbsp. hot pepper sauce
- 1/2 tea. crushed red pepper flakes
- 3 garlic cloves, peeled
Herbed Onion Focaccia
By á-47
In a large mixing bowl, dissolve yeast and sugar in 1/2 cup warm water; let stand for 5 minutes
- 1 Tbsp. active dry yeast
- 1 tea. sugar
- 1 1/2 cups warm water (110-115 degrees), divided
- 6 Tbsp. olive oil, divided
- 2 tea. salt
- 4 to 4 1/2 cups flour
- 3 Tbsp. finely chopped green onions
- 1 1/2 tea. minced fresh rosemary
- 1 1/2 tea. small fresh sage leaves or 1/2 te. rubbed sage
- 1 1/2 tea. minced fresh oregano plus 1/2 tea. dried oregano
- Seasoned olive oil for dipping
Corn and Tomato Salad
By á-47
Cook shallots, jalapeno, garlic in the butter until softened
- 1/2 cup shallots, diced
- 1 tea. jalapeno, minced
- 2 cloves garlic, minced
- 1 Tbsp. butter
- 2 cups corn kernels
- 2 cups cherry or grape tomatoes
- 1 1/2 Tbsp. balsamic vinegar
- salt and pepper to taste
Pumpkin Cheesebread
By á-47
Has a cream cheese filling in the middle
- 1 - 8 oz. pkg. cream cheese, softened
- 2 cups white sugar
- 1 2/3 cups plus 1 Tbsp. flour
- 3 eggs
- 1 Tbsp. orange zest
- 1 tea. baking soda
- 1/2 tea. salt
- 1/2 tea. cinnamon
- 1/2 tea. cloves
- 1/2 tea. pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup chopped pecans (optional)
Pasta with Feta, Black Olives and Tomatoes
By á-47
Cook pasta in boiling salted water until done; drain and return to the pot
- 1 lb. pasta (penne, spaghetti or linguine)
- 2 Tbsp. olive oil
- 1/2 cup cured black olives, roughly chopped
- 1 cup chopped tomatoes or halved cherry tomatoes
- 1/2 cup feta, crumbled
- 1 tea. black pepper
Cranberry-Horserasdish Sauce
By á-47
In a small saucepan, melt the butter over medium heat
- 1 Tbsp. butter
- 1/4 cup finely chopped onion
- 1/4 tea. salt
- 1 cup chopped fresh or frozen cranberries
- 1/4 cup sugar
- 1/2 cup water
- 1/4 cup prepared horseradish
- 1 tea. Dijon mustard