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Recipes
Saucy Texas Ribs
By MaryGladys
First, prepare catsup; juice enough grapefruit to make 2 cups
- 3-4 Texas Red Grapefruit, halved
- 1/2 cup tomato paste
- 1/2 cup catsup
- 1 Tbs cornstarch
- 1/4 tsp liquid hot pepper sauce
- 12 beef rib bones (about 3 pounds)
- 2 eggs, lightly beaten
- salt
- pepper
- 1 cup fine fresh bread crumbs
- pepper
- 1/4 cup melted butter or margarine
Buffalo Chicken Wings
By MaryGladys
Chicken In medium bowl, beat egg; add oil and beat again
- 2 lbs broiler-fryer chicken wings
- 1 egg
- 1 cup cooking oil
- 2 cups cider vinegar
- 1 tsp salt
- 1/2 tsp cayenne pepper to taste
- 1/8 tsp garlic powder
- 1/8 tsp nutmeg
- 1/8 tsp celery salt
- dash coriander
- dash ground cloves
- celery sticks
Gingerbread Cutouts
By MaryGladys
In a mixing bowl beat shortening with an electric mixer on medium to high speed 30 seconds
- 1/2 cup shortening
- 1/2 cup sugar
- 1 tsp baking powder
- 1 tsp ground ginger
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 cup molasses
- 1 large egg
- 1 Tbs vinegar
- 2 1/2 cups all-purpose flour
Sauerbraten
By MaryGladys
Place the tablespoons of peppercorns and allspice in a cloth bag; pound to a powder with a hammer
- 1 Tbs whole peppercorns
- 1 Tbs whole allspice
- 1 Tbs salt
- 1 beef rump roast or bottom round roast (4 to 5 pounds)
- 4 bacon strips, diced
- 1 cup vinegar
- 1 cup water
- 12 whole peppercorns
- 12 whole allspice
- 1 large onion, sliced
- 2 bay leaves
- 1 jar (12 to 13 ounces) plum preserves or preserves of your choice
- 2 gingersnaps, crushed
- 1 cup beef broth or port wine
- 1/2 cup all-purpose flour
Ginger-Fruit Compote
By MaryGladys
For syrup, combine water, sugar, lemon juice, and ginger in a small saucepan
- 3/4 cup water
- 1/2 cup sugar
- 4 tsp lemon juice
- 1 Tbs snipped crystallized ginger
- 4 cups assorted fruit (such as sliced kiwifruit, orange sections, chopped apple, sliced banana, berries and/or seedless
Savory Ham and Noodle Casserole
By MaryGladys
Heat oven to 350° F. Prepare noodles according to package directions
- 12 oz Medium or Wide Egg Noodles
- 1 15-oz. low-fat ricotta cheese
- 1 cup low-fat sour cream
- 3/4 cup skim milk
- 1 cup finely chopped, cooked ham
- 1/3 cup grated Parmesan or Romano cheese
- 1 10-oz. package frozen peas, thawed
- 3 egg whites, lightly beaten or 3/4 cup egg substitute
- 2 Tbs chopped fresh dill or your favorite herb or 2 tsp. dried herbs
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
Butterscotch Haystacks
By MaryGladys
Line baking sheets or trays with waxed paper
- 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
- 3/4 cup creamy peanut butter
- 1 can (8.5 oz.) or 2 cans (5 oz. each) chow mein noodles
- 3 1/2 cups miniature marshmallows
Green Onion and Cornbread Stuffing
By MaryGladys
Preheat oven to 350. In 5-quart saucepan combine soup, water, margarine, celery, onions, and poultry seasoning
- 1 Can (10-1/2 ounces) condensed French onion soup
- 1 Soup Can water
- 1/4 cup margarine
- 1 cup celery cut into 1/4-inch cubes
- 1 cup green onions thinly sliced
- 1-1/2 tsp poultry seasoning
- 2 Packages (8 ounces each) cornbread stuffing mix
- Vegetable cooking spray
Butterscotch Party Mix
By MaryGladys
Coat 13 x 9-inch baking pan with nonstick cooking spray
- 2 cups oven-toasted cereal squares
- 2 cups small pretzel twists
- 1 cup dry-roasted peanuts
- 1 cup (about 20) caramels, unwrapped, coarsely chopped
- 1 2/3 cups (11-ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
Shepherd's Pie
By MaryGladys
oil potatoes in salted water to cover
- 4 to 5 large potatoes
- 6 Sliced mushrooms
- Salt
- 2 Tbs Butter/margarine
- 2 Tbs Chopped parsley
- 1 Tbs Tomato paste
- 1 dash Milk/whipping cream
- 1 dash Worcestershire sauce
- 1 pinch Pepper
- 1 cup Brown gravy
- 1 lb Lean ground beef
- 1 pkg (10-oz) frozen peas or 1 lb peas shelled
- 1 large Tomato chopped