Lindab's profile page
Recipes
CHICKEN WITH CREAMY MUSHROOMS AND PEAS WW 8 PTS WITH PASTA
By lindab
1. COMBINE DRIED MUSHROOMS AND WATER IN MEDIUM BOWL
- *1 OUNCE DRIED MUSHROOMS
- 1 AND 1/2 CUPS HOT WATER
- *4 (1/4 POUND) CHICKEN CUTLETS
- 1/4 TEASPOON SALT
- 2 TEASPOONS CANOLA OIL
- *6 OUNCES CREMINI MUSHROOMS-SLICED
- *1 ONION -THINLY SLICED
- 1 TABLESPOON ALL-PURPOSE FLOUR
- 1/4 CUP MADEIRA WINE
- *1 CUP FROZEN PEAS
- *1/4 CUP FAT-FREE HALF-AND-HALF
- 1 TABLESPOON CHOPPED FRESH TARRAGON
- 1/2 CUP LINQUINE OR FETTUCCINE
BLACK BEANS AND RICE
By lindab
1. SOAK AND RINSE BEANS. 2
- 1/2 LB DRY BLACK BEANS
- 2 TABLESPOONS OLIVE OIL
- 1/2 CUP CHOPPED ONIONS
- 1/4 CUP CHOPPED GREEN PEPPER
- 2 CLOVES GARLIC MINCED
- 1TEASPOON OREGANO
- 1 PKG SAZON WITHOUT ANNATTO
- 2 TABLESPOONS WHITE COOKING WINE OR CIDER VINEGAR
- 1 TEASPOON SALT
- 1/4 TEASPOON PEPPER
BUTTERMILK BROWNIES
By lindab
THIS RECIPE CAME FROM MARIE KRAUSE A FREIND OF DOROTHY'S IN CRESTON IOWA
- FOR BROWNIES:
- 2 CUPS SUGAR
- 2 CUPS FLOUR
- 4 HEAPING TABLESPOONS COCOA
- 1 CUP COLD WATER
- DASH OF SALT
- 1 STICK MARGARINE OR BUTTER
- 1/2 CUP OIL
- 1/2 CUP BUTTERMILK
- 1 TEASPOON SODA
- 2 EGGS
- 1 TEASPOON VANILLA
- FOR FROSTING:
- 1 STICK MARGARINE OR BUTTER
- 1/4 CUP COCOA
- 1/3 CUP BUTTERMILK
- 3 1/2 CUPS POWDERED SUGAR
- 1 TEASPOON VANILLA
NIGHT BEFORE COFFEE CAKE
By lindab
COMBINE DRY INGREDIENTS: FLOUR, SALT, BAKING POWDER, AND BAKING SODA
- 2 CUPS FLOUR
- 1/4 TEASPOON SALT
- 1 TEASPOON BAKING POWDER
- 1 TEASPOON BAKING SODA
- 1/2 CUP WHITE SUGAR
- 1/2 CUP BROWN SUGAR
- 2/3 CUP SHORTENING
- 2 EGGS
- 1 CUP BUTTERMILK
- 1 TEASPOON VANILLA
NUT LOAF
By lindab
DOROTHY MADE THIS AT CHRISTMAS TIME
- 1 1/2 CUPS SIFTED FLOUR
- 1 1/2 CUPS SUGAR
- 1 TEASPOON BAKING POWDER
- 5 EGGS BEATEN
- 1 TEASPOON VANILLA
- 2 POUNDS PITTED DATES
- 1 POUND SHELLED WALNUTS
- 1 POUND SHELLED BRAZIL NUTS
- 1 8 OUNCE JAR MARACHINO CHERRIES ( DRAINED)
SPAGHETTE A LA PHILLY
By lindab
1. COOK SPAGETTE 2. BROWN MEAT IN A LARGE SKILLET AND DRAIN
- 1/2 POUND UNCOOKED SPAGETTI
- 1 POUND EXTA LEAN GROUND BEEF
- 1 24 OUNCE JAR SPAGETTI SAUCE
- 4 OUNCES CUBED CREAM CHEESE
- 2 TABLESPOONS GRATED PARMESAN CHEESE
POTATO CASSEROLE
By lindab
1. COOK ONION AND CELERY TILL CRISP AND TENDER 2
- 2 POUNDS FROZEN HASH BOWN POTATOES
- 1 CAN CREAM OF CELERY SOUP
- 1 CAN CREAM OF CHICKEN SOUP
- 1 CUP ONIONS AND CELERY CHOPPED
- 1 CUP SOUR CREAM
- 2 CUPS CHEDDAR CHEESE SHREDDED
- 1 CUP VELVETA CHEESE DICED
- 1 TABLESPOON EVERGLADES SEASONING
- 1/2 STICK BUTTER OR MARGARINE MELTED
AUNT DELLA'S COLE SLAW
By lindab
1. COMBINE CABBAGE SALT AND SUGAR 2
- 1 SMALL HEAD OF CABBAGE GRATED
- DAH OF SALT
- 1/2 CUP SUGAR
- 4 TABLESPOONS MIRACLE WHIP
- 1/2 CUP SUGAR
STUFFED CABBAGE ROLLS
By lindab
1. COOK CABBAGE LEAVES SUST TILL SOFTENED 2
- 8 CABBAGE LEAVES SOFTENED IN HOT WATER OR MICROWAVE
- 1 POUND GROUND BEEF
- 1 CUP COOKED MINUTE RICE
- 1/4 ONION CHOPPED
- 1 SLIGHTLY BEATEN EGG
- DAH OF SALT
- DASH OF PEPPER
- 1 CAN TOMATO SOUP
KIDNEY BEAN SALAD
By lindab
MIX ALL TOGETHER AND CHILL
- 1 CAN DARK KIDNEY BEANS RINSED AND DRAINED
- 3 HARD BOILED EGGS CHOPPED
- 2 TEASPOONS SWEET PICKLE RELISH
- 1/4 CUP CHOPPED WALNUTS
- 2 OR MORE AS NEEDED TO MAKE MOIST TABLESPOONS MAYO OR MIRACLE WHIP