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Recipes
Mini Pepperoni Puffs
By á-47
Marcia Marcoux, Charlton, MA, 101 Homestyle Favorites, Gooseberry Patch MARCH 2011
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup milk
- 1 egg, beaten
- 1 cup shredded Cheddar cheese
- 1 1/2 cups pepperoni, diced
Blood Mary Tomato Salad
By á-47
In a large bowl, whisk horseradish, oil, vodka, lemon juice, pepper sauce, Worchestershire, 1/2 tea
- 2 Tbsp. prepared horseradish
- 1 Tbsp. olive oil
- 2 Tbsp. vodka
- 1 Tbsp. fresh lemon juice
- 1 1/2 tea. hot pepper sauce
- 1 tea. Worcestershire sauce
- salt and pepper
- 3 pints grape or cherry tomatoes, cut in half
- 4 stalks celery, cut into 1/4" diagonal slices
- Celery leaves for garnish
Butter - Basil Parmesan Butter
By á-47
Delicious on many foods, especially green beans, rice or grilled chicken
- 1/2 cup chopped basil
- 2 minced garlic cloves
- 2 Tbsp. freshly grated Parmesan cheese
- 1 Tbsp. dry white wine
- 1 cup butter, softened
Hot Pepper Jelly Dipping Sauce
By á-47
Perfect for meatballs or try it on plain grilled chicken wings or spareribs
- 1/2 cup bbq sauce
- 1/3 cup orange marmalade
- 1/3 cup hot pepper jelly
- 2 Tbsp. cream style horseradish
- 1 Tbsp. honey mustard
- 1 Tbsp. fresh lime juice
Blueberry Romaine Salad
By á-47
In a small bowl, whisk the dressing ingredients
- 1 pkg. (10 oz) heats of romaine salad mix
- 1 cup unsalted cashews
- 1 cup (4 oz) shredded Swiss cheese
- 1 cup fresh blueberries
- DRESSING
- 1/3 cup white vinegar
- 1/4 cup sugar
- 1 Tbsp. chopped red onion
- 2 tea. peppy seeds
- 1 tea. ground mustard
- 1/2 tea. salt
- 1/4 tea. pepper
- dash worcestershire sauce
- 1 cup canola oil
Ham - w/ Orange Pepper Jelly
By á-47
Heat oven to 375 degrees. Place ham cut side down on a rack set in a roasting pan; add 1/4 cup water to the pan
- Ham, (about 7 lb.)
- 1 orange
- 2 (8 oz.) jars red pepper jelly
- 1/3 cup red wine vinegar
Creamy Hash Browns (slow cooker)
By á-47
Place potatoes in a 5 qt. slow cooker
- 30 oz. pkg. frozen cubed has brown potatoes
- 2 cups cubed or shredded cheese of your choice
- 2 cups sour cream
- 2 - 10 3/4 oz. cans cream of chicken soup
- half a stick (1/4 cup) butter, melted
Breasts - Hatch Chile Stuffed Chicken Breasts
By á-47
Saute the onion and garlic in olive oil until soft
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 Tbsp. olive oil
- 1/2 tea. salt
- 3/4 cup chopped Hatch chiles
- 1 tea. cumin
- 1 ta. oregano
- 2 chicken breasts, pounded thin
- 1 cup grated cheddar cheese
- 1/4 cup cornmeal
- 1/4 cup sour cream
Rhubarb-Berry Upside-down Cake
By á-47
Preheat oven to 350 degrees
- 2 Tbsp. butter
- 1 3/4 cups chopped fresh rhubarb
- 1/2 cup fresh blueberries
- 2 Tbsp. dried cranberries
- 2 Tbsp. brown sugar
- CAKE
- 6 Tbsp. butter, softened
- 1 cup sugar
- 1 Tbsp. brown sugar
- 2 eggs
- 1 Tbsp. seedless strawberry jam
- 1 tea. vanilla
- 1 1/4 cups flour
- 1 1/2 tea. baking powder
- 1/2 tea. salt
- 1/2 cup 2% milk
- 1/4 cup orange juice
Hot Tamale Casserole
By á-47
In a small heavy saucepan, bring the water, salt and cayenne to a boil
- 2 cups water
- 1/4 tea. salt
- 1/8 tea. cayenne pepper
- 1/2 cup cornmeal
- 1 1/2 lbs. lean hamburger
- 1 large onion, chopped
- 1 med. green pepper, chopped
- 2 garlic cloves, minced
- 1 16 oz. can kidney beans, rinsed and drained
- 1 10 oz. can enchilada sauce
- 1 4 oz. can chopped green chilies
- 1 2 1/4 oz. sliced ripe olives, drained
- 2 tsa. chili powder
- 2 tea. minced fresh cilantro
- 3/4 cup shredded cheddar cheese