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Recipes
Baked Spaghetti
By 12_34
Cook pasta according to directions
- 9 oz. thin spaghetti
- minced garlic to taste
- 1 or more dried parsley, basil, rosemary to taste
- 2 TBSP. olive oil
- 2 TBSP. melted butter
- 3/4 c. grated parmesan cheese
- 1 egg, beaten
- 1 1/2 c. cottage cheese (4% large curd)
- 1 large onion, diced
- 1 1/2-2 lbs. ground round
- 15 oz. Italian flavored tomato sauce
- 1 medium can tomatoes, drained
- 1 small can tomato paste
- oregano to taste
- pepper to taste
- 2-3 c. grated cheddar, Monterey Jack or Mozzarella
Sweet Potato Casserole
By 12_34
To mashed sweet potatoes, add vanilla, evaporated milk, sugar, and melted margarine
- For the topping:
- 4 large sweet potatoes, boiled and mashed
- 1 tsp. vanilla
- 1/2 c. evaporated milk
- 1 c. sugar
- 1/3 c. melted margarine
- 6 TBSP. melted margarine
- 2 c. pecans
- 2 c. brown sugar
- 2 cans coconut
Rich and Velvety Chocolate Sauce
By 12_34
In a medium saucepan, combine chocolate, cream, and sugar
- 1 (12 oz.) pkg. semisweet chocolate morsels
- 1/2 c. heavy whipping cream
- 1/4 c. Domino sugar
- 1/4 c. butter
- 1 tsp. vanilla extract
Bernaise Sauce
By 12_34
Put white wine vinegar, white wine, shallots, 1 TBSP
- 1/4 c. white wine vinegar
- 1/4 c. good white wine
- 2 TBSP. minced shallots
- 3 TBSP. fresh tarragon leaves, chopped and divided
- Kosher salt to taste
- Fresh ground pepper to taste
- 1/2 lb.unsalted butter, melted
- 3 extra large egg whites
Cheesies
By 12_34
By hand, mix cheese and butter; add flour with salt and pepper
- 2 sticks butter
- 2 c. all-purpose flour
- 2 c. sharp cheddar cheese(grated)
- 2 c. Rice Krispies
- Dash of salt
- Dash of ground hot red pepper
Super Bowl Dip
By 12_34
Stir cream cheese, mayo, reserved olive juice and pepper together until well-blended
- 2 (3 oz.) pkgs. cream cheese, softened
- 1/2 c. mayo
- 1 c. chopped green olives, drained (reserve 2 TBSP. juice)
- Dash of pepper
- 1/2 c. chopped pecans
Layered Crabmeat Spread
By 12_34
Beat cream cheese at medium speed with an electric mixer until smooth; add lemon juice and next 4 ingredients, bea...
- 1 (8 oz.)pkg. cream cheese, softened
- 2 Tbsp. lemon juice
- 1 Tbsp. mayo
- 1/2 tsp. seasoned salt
- 1/2 tsp. lemon pepper
- 1/4 tsp. Worcestershire sauce
- 3/4 c. cocktail sauce
- 1 (16 oz.)container lump crabmeat, drained
- 2 c. (8 oz.) shredded Monterey Jack cheese
- 3 green onions, chopped
- 1/2 green bell pepper, chopped
- 1/2 cup sliced ripe olives (black)
- Assorted crackers and fresh vegetables
Front Porch Lemonade
By 12_34
Delicious!
- 1 1/4 cup sugar
- 1/2 cup boiling water
- 1 1/2 cup fresh lemon juice
- 4 1/2 cups cold water
- Garnish: Lemon slices
Ern's Roquefort Dressing
By 12_34
Mix all ingredients well; can put back into quart jar
- 1 TBSP. Worcestershire
- 1 small bottle Red French dressing
- 2 (5/8 oz.) pkg. Roquefort cheese
- 1 quart real mayonnaise
Creamy Chicken Purses
By 12_34
Preheat oven to 350 degrees
- 3 oz. cream cheese, softened
- 2 TBSP. milk
- 1/4 tsp. salt
- Dash black pepper
- 2 c. cooked chicken, diced small
- 2 TBSP. finely chopped scallions
- 1 (8 oz.) tube refrigerated crescent rolls
- 2 TBSP. butter, melted