JJCR's profile page
Recipes
Sweet Raisin Spread
By JJCR
Beat cream cheese, butter, sugar and sour cream in a medium bowl with an electric mixer set at medium speed until c...
- 12 oz. cream cheese, softened
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup sour cream
- 1 1/2 cups raisins
- 1 cup sliced almonds
- assorted crackers ? fruit?
FRIED RICE/ RESTAURANT STYLE
By JJCR
1. In a saucepan, combine rice and water
- 2 cups white rice
- 4 cups water
- 2/3 cup chopped baby carrots
- 1/2 cup frozen peas
- 2 Tab. vegetable oil
- 2 eggs
- soy sauce to taste
- sesame oil, to taste (optional)
Penne with Shrimp and Herbed Cream Sauce
By JJCR
Bring a large pot of salted water to a boil over high heat
- 1 lb. penne pasta
- 1/4 cup olive oil
- 1 lb. medium shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/2 tsp kosher salt, plus extra for seasoning
- 1/2 tsp freshly ground black pepper, plus extra for seasoning
- 1 (15 oz.) can whole tomatoes, drained, roughly chopped
- 1/2 cup chopped fresh basil leaves
- 1/2 cup chopped fresh flat leaf parsley
- 1/4 tsp. crushed red pepper flakes
- 1 cup white wine
- 1/3 cup clam juice ( I do not recommend substituting)
- 3/4 cup heavy whipping cream
- 1/2 cup grated Parmesan
- 1/4 cup thinly sliced pepperoni (my addition)
Ham and Cheese Potato Soup
By JJCR
Simmer vegetables in chicken stock or bouillon until tender
- 6 cups chicken stock ( or bouillion)
- 1/2 cup celery chopped
- 1 cup carrots, grated
- 8 cups potatoes, diced OR 1 (32 OZ.) pkg frozen hashbrowns
- 3/4 cup chopped onions
- 1/2 tsp. seasoned salt
- 1 tsp. parsley flakes
- 2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. poultry seasoning
- 4 tbsp. flour
- 1 cup cold water
- 1 (12 oz.) can evaporated milk
- 2 cups cheese, shredded
- 1 cup ham, diced
Pork Roast with Plum Sauce
By JJCR
SAUCE Melt the butter in a saucepan; add the onions and saute' until tender
- PLUM SAUCE
- 2 tbsp. butter
- 3/4 cup chopped onions
- 1 cup plum preserves
- 2/3 cup water
- 1/2 cup packed brown sugar
- 1/3 cup chili sauce
- 1/4 cup soy sauce
- 2 tbsp. prepared mustard
- 3 drops Tabasco Sauce
- 2 tbsp. fresh lemon juice
- Garlic salt to taste
- ROAST
- One 5 lb. pork loin roast
- 2 cloves garlic, slivered
- 2 tsp. salt
- 2 tsp. dried or fresh rosemary
- 1 1/2 tsp. dried oregano
- 1 1/2 tsp. dried thyme
- 1 1/2 tsp. rubbed sage
- 1/4 tsp. pepper
- 1/4 tsp. freshly grated nutmeg
Spinach Salad
By JJCR
Soak onion slices in vinegar 20-30 minutes; drain, reserving vinegar
- 1/2 small onion, thinly sliced
- 1/4 cup red wine vinegar
- 2 lbs. fresh spinach, torn
- 4 hard-cooked eggs, chopped
- 1 (5 oz.) can water chestnuts, drained and sliced
- 1/2 lb. fresh mushrooms, sliced
- 6 slices cooked, crumbled bacon or 1/2 cup imitation bacon
- 2/3 cup salad oil or olive oil
- Salt to taste
Hurry Up Chicken Pot Pie
By JJCR
In a greased 2 qt. casserole, layer the chicken, eggs, carrots, and peas
- 2 cups chopped cooked chicken breast
- 2 hard-boiled eggs, sliced
- 1/2 cup thinly sliced carrots
- 1/2 cup frozen green peas
- 1 cup chicken broth
- one 10 3/4 oz. can cream of chicken soup
- Salt and pepper
- 1 cup Lady & Sons Biscuit Mix
- 1 cup milk
- 1/2 cup (1 stick) melted butter
Crunchy New Potatoes
By JJCR
Cook the potatoes in boiling water until tender, 20-25 minutes
- 12 small new red potatoes
- One 0.4-oz. package Hidden Valley Original Ranch Buttermilk Recipe mix
- 2 cup crushed cornflakes
- 1/2 cup (1 stick) melted butter
Corn Relish
By JJCR
Mix all ingredients in large kettle
- Two 1-lb. cans yellow whole kernel corn, drained
- Two 1-lb. cans tomatoes, drained
- 1 cup chopped unpeeled cucumber (1/2 large)
- 1 1/2 chopped onion (1 large)
- 1 cup chopped green pepper (1 large)
- 3/4 cup sugar
- 2/3 cup cider vinegar
- 1 tsp each mustard seed, celery seed, salt
Curried Pot Roast
By JJCR
Place the onions, carrots, garlic, bay leaf, and thyme in a slow cooker or covered baking dish
- 2-3 medium onions, chopped
- 4-6 medium carrots, chopped
- 2-4 cloves garlic, crushed
- 1 bay leaf
- 1/2 tsp. dried thyme
- 1 tsp. ground ginger
- 1 tsp. curry powder
- 1 tsp. ground tumeric
- 1/2 tsp. ground cumin
- Salt and frehly ground pepper to taste
- 2-2 1/2 lbs. boneless beef chuck roast, trimmed of excess fat
- 1 can (15 oz. ) diced tomatoes with their liquid
- 1/2 cup beef stock, or water