BCVH's profile page
Recipes
Hot Dip
By BCVH
Mix and put into pie pan. Bake at 350 degrees for 20 minutes
- 8 oz. cream cheese - soft
- 2 T milk
- 1 bag chipped beef
- 1/2 C green pepper
- 2 t onion
- 1/4 t garlic salt
- 1/4 t pepper
- 1/2 C sour cream
- Nuts for topping
Lemon Squares
By BCVH
Mix 1/2 cup powdered sugar, 1/4 t salt, 2 cups flour, 1 cup margarine
- 2 cups powdered sugar
- 1/2 t salt
- 2 cups flour
- 1 cup and 2 T margarine
- 2 cups sugar
- 1 t baking powder
- 4 eggs, beaten
- 8 T lemon juice
Chianti-Braised Short Ribs
By BCVH
Intense and sophisticated flavors are born of long, slow cooking
- 8 beef short ribs on the bone (4 to 5 lbs.)
- Salt and pepper
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 cups chianti wine
- 2 tomatoes, seeded and chopped
- 1 teaspoon tomato paste
Whisky Sour
By BCVH
Mix well. Pour in large container of crushed or chipped ice
- 10 beers
- 6 cans frozen lemonade
- 1/2 gallon whisky
Mom's Beef Stew
By BCVH
Place soup bones and water in a soup kettle or Dutch oven
- 2 pounds meaty beef soup bones, beef shanks or short ribs
- 6 cups water
- 5 medium potatoes, peeled and cubed
- 5 medium carrots, chopped
- 1 medium onion, chopped
- 1/2 cup medium pearl barley
- 1 can (28 ounces) plum tomatoes, drained
- 1 to 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 garlic cloves, minced, optional
- 1 bay leaf, optional
- 3 tablespoons cornstarch
- 1/2 cup cold water
Aunt Jo Jo's Punch
By BCVH
Chill and mix. Add 7-Up last
- 3 quarts 7-Up
- 1/5 Southern Comfort
- 6 oz. fresh lemon juice
- 6 oz. orange juice - frozen
- 6 oz. lemonade - frozen
Solid Gold Chocolate Almond Bark
By BCVH
1. Line a 10x15 inch rimmed baking sheet with parchment paper
- 17 ounces bittersweet chocolate, such as Ghirardelli 60%, 2 tablespoons finely grated and the remainder chopped
- 1 1/2 cups whole, skin-on almonds, toasted and coarsely chopped
Chill Chasing Potato Chowder
By BCVH
Combine 1/2 potatoes with chicken broth in a saucepan with a tight-fitting lid
- 1 lb. potatoes, cubed (about 3 medium sized potatoes)
- 1 1/2 cup chicken broth
- 1 cup sliced carrot rounds
- 1 can (8 oz.) whole kernel corn, drained
- 1/2 lb. sliced celery
- 1/2 cup chopped onion
- 1/2 tsp. thyme
- 1/2 tsp. salt
- Dash pepper
- 2 tbsp. flour
- 1 cup milk or light cream
- 1/4 cup chopped parsley
- 2 cups swiss or monterey jack cheese, grated, optional
Smoked Mozzarella and Chicken Sandwiches with Italian Barbecue Sauce
By BCVH
1. Preheat a grill pan over medium-high heat
- 2 tablespoons extra-virgin olive oil (EVOO) plus more for drizzling
- 1 red onion, finely chopped
- 2 large cloves garlic
- One 14.5 ounce can diced fire-roasted tomatoes
- 1/2 cup chicken stock
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- Salt and pepper
- 4 pieces skinless, boneless chicken breast, each halved horizonally into 2 cutlets
- 12 thin slices smoked mozzarella cheese (1 pound ball)
- 2 cups loosely packed baby arugula
- 1/2 cup basil leaves (10 to 12), shredded or torn
- 1 loaf ciabatta bread, split lengthwise and cut into 4 pieces
Hot Cheddar Bread
By BCVH
Combine ingredients and spread on bread
- 1 *1 loaf French bread
- 4 oz. shredded cheddar
- 1/4 C mayonnaise
- 3 T green onion
- 1/2 t chili powder
- *Cut in half lengthwise, then in diagonal