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Recipes
Orange Butter
By 12_34
Combine both ingredients; beat at medium speed with an electric mixer until creamy
- 1 c. butter or margarine, softened
- 1 (10 oz.) jar orange marmalade
Vegetable Soup
By 12_34
Cut tomatoes into small pieces
- 1 lb. Roma tomatoes, peeled and seeded
- 2 TBSP. unsalted butter
- 1 medium yellow onion, diced
- 2 cups chicken broth
- 4 cups water
- 1 bay leaf
- 3 fresh oregano sprigs
- 3 fresh parsley sprigs
- 2 strips lemon zest (2" long)
- 1/2 cup carrots, thinly sliced
- 1 lb. new potatoes, unpeeled, cut into 1" cubes
- 1/2 cups diced celery
- 1/2 tsp. salt
- Freshly ground pepper
- 1 ear yellow corn
- 1/4 lb. green beans, trimmed and sliced on diagonal
- 1/2 cup zucchini, julienned
Michael Buble's Rosemary Chicken Wings
By 12_34
1. Preheat oven to 350 degrees
- 2 lbs. chicken wings, wingtips removed and separated into 2 pieces
- 10 sprigs fresh rosemary
- 1 head unpeeled garlic, quartered
- 1 tsp. seasoned salt
- 1 1/2 tsp. lemon pepper
- 1 TBSP. olive oil
Charleston Cheese Dip
By 12_34
Combine all ingredients and mix
- 1 (8 oz.) pkg. cream cheese
- 1 cup cheddar cheese, grated
- 1/2 cup Monterey cheese, grated
- 1/2 cup mayo
- green onions, chopped
- dash of cayenne pepper
- Few slices of fried and drained bacon
- Taco cups
Caesar Salad with Sourdough Croutons
By 12_34
Whisk first 6 ingredients in small bowl
- 4 anchovy fillets, finely chopped
- 2 garlic cloves, minced
- 1 TBSP. fresh lemon juice
- 1 TBSP. red wine vinegar
- 1 TBSP. Dijon mustard
- 1/1 /2 tsp. Worcestershire sauce
- 1/3 c. extra-virgin olive oil
- 3/4 c. grated Parmesan cheese, divided
- 2 large hearts of romaine lettuce, torn into bite-size pieces (about 12 cups).
- Chopped fresh Italian parsley
- 1 1/2 c. sourdough croutons
- For the croutons: toss 3 1/2 c. 1" cubes crustless sourdough bread wwith 2 TBSP. olive oil. Spread the bread cubes on a heavy-duty rimmed baking sheet and bake @ 400 degrees for 20-25 minutes.
Linguine with Sun-Dried Tomatoes
By 12_34
1. Prepare linguine according to package directions
- 1 (16 oz.) package linguine
- 1 (7 oz.) jar sun-dried tomatoes
- 1/4 c. pine nuts
- 3 garlic cloves, minced
- 1/4 c. extra-virgin olive oil
- 1 (4 oz. ) package crumbled feta cheese
- 2 TBSP. thin fresh basil strips
Taco Dip
By 12_34
Cook and drain ground beef
- 1 lb. ground beef, cooked
- 1 package taco seasoning
- 1 can El Paso refried beans
- 1 (8 oz.) container sour cream
- 1 (16 oz.) jar thick and chunky salsa sauce (hot)
- 1 c. grated cheddar cheese
- 1 onion, chopped fine
- 1 (4 oz.) can chopped green chili peppers
- Nacho chips
Hilee's Brownies
By 12_34
Melt chocolate over hot water on stove
- 4 squares unsweetened chocolate
- 2 cups sugar
- 1 cup flour sifted with salt
- 1 tsp. vanilla
- 1 cup butter
- 4 eggs
- 1 cup walnuts (optional)
- Few grains of salt
Marvelous Meatloaf
By 12_34
Mix ingredients together with hands
- 3 lbs. ground chuck
- 2 eggs
- 2 stalks celery, chopped
- 1/4 tsp. course ground pepper
- 1/2 c. ketchup
- 1/2 c. oatmeal
- 1/4 c. minced onions
- 1/2 c. green pepper, chopped
- 1/4 tsp. salt
Romaine and Red Onion Salad with Parmesan Balsamic Vinaigrette
By 12_34
Preheat oven to 350 degrees
- Enough Italian bread cut into 1/2" cubes to measure 1 cup
- 3 TBSP. olive oil
- 1 small garlic clove, minced
- 1 TBSP. balsamic vinegar
- 1 TBSP. water
- 3 TBSP. freshly grated Parmesan plus additional for sprinkling, if desired
- 1/8 tsp. dried oregano, or to taste, crumbled
- 1 small head of romaine, washed, spun dry, and torn ino bite-size pieces
- 1/2 small red onion, sliced thin