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Recipes
Cherry Crisp
By JJCR
1. Preheat oven to 350. Lightly grease a 13x9 inch baking pan
- 1/2 cup granulated sugar
- 1/4 cup plus 3 tbsp. all purpose flour, divided
- 6 cups pitted fresh cherries
- 1 cup quick cooking oats
- 1/2 cup quick cooking oats
- 1/2 cup firmly packed brown sugar
- 1/4 cup butter, softened
- 1/4 cup sliced almonds
Sweet 'N Sour Chicken
By JJCR
Drain pineapple, reserving juice
- 1 (8 oz.) can pineapple chunks
- 2 lbs chicken breasts
- 2 tbsp. butter
- 1/2 cup chicken bouillon
- 2 large carrots, sliced
- 1/4 cup firmly packed brown sugar
- 2 tbsp. cornstarch
- 1/4 cup vinegar
- 2 tbsp. soy sauce
- 1 medium onion, sliced and separated into rings
- 1/2 green pepper cut in strips
- 1 (8 oz) can water chestnuts, thinly sliced
Peanut Butter Cake
By JJCR
Preheat oven to 375 degrees
- FROSTING:
- 1 cup flour
- 1 cup plus 2 tbsp. sugar
- 3 1/2 tsp. baking powder
- 3/4 tsp. salt
- 2 cups graham cracker crumbs
- Peanut butter to taste (at least 1/2 cup; if using more, decrease shortening by an equal amount)
- 3/4 cup Crisco shortening
- 1 cup plus 2 tbsp. milk
- 1 1/2 tsp. vanilla
- 3 eggs
- 2 cups sugar
- 1/2 cup cocoa
- 8 tbsp. (1 stick) butter
- 1/2 cup milk
Potatoes with Mushrooms and Cheese
By JJCR
Season potatoes with salt and pepper
- 4-5 potatoes, peeled and thinly sliced
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 clove garlic
- 1/2 cup butter
- 1 lb. mushrooms, sliced thin
- 1 cup grated swiss cheese
- Small bunch parsley, chopped
- 1 medium onion, finely chopped
- 1 pt. whipping cream
- Extra grated Swiss cheese
- Butter
Antipasto Pasta Salad, from Cook's Country
By JJCR
1. Place one paper towel on microwave-safe plate
- 8 ounces sliced pepperoni , cut into 1/4-inch strips
- 8 ounces soppressata or salami, halved and cut into 1/4-inch strips
- 10 tablespoons red wine vinegar, divided
- 6 tablespoons extra virgin olive oil
- 3 tablespoons mayonnaise
- 1 jar pepperoncini (12-ounce), drained, (2 tablespoons juice reserved), stemmed, and chopped coarse
- 4 garlic cloves , minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper
- 1 pound fusilli or campanelle
- 1 pound white mushrooms , quartered
- 1 cup shredded provolone cheese , aged
- 12 ounces roasted red peppers , drained, patted dry, and chopped coarse
- 1 cup chopped fresh basil
- Cook's Country also liked the addition of 1 cup chopped, pitted kalamata olives or 1 cup jarred artichokes, drained and quartered. Use any curly-shaped pasta for this recipe.
Spicy Thai Mayonnaise
By JJCR
Process all ingredients in a blender or food processor until smooth, stopping to scrape down sides
- 1 cup mayonnaise
- 3 green onions, chopped
- 2 tbsp. chili-garlic paste
- 1 tbsp. chopped fresh cilantro- sub dried or parsley
- 1 jalapeno pepper, seeded and chopped
- 1 tsp. red wine vinegar
- 1/4 tsp. curry powder
Creole Wieners
By JJCR
Fry bacon until half-done
- 8 slices cut-up bacon
- 3 cups choppped onion
- 1 -lb. can (2 cups) tomatoes
- 3/4 tsp. salt
- 1/8 tsp. Pepper
- 10 wieners (1 lb.)
Spicy Pecans
By JJCR
Cook first 6 ingredients in a skillet over medium-high heat, stirring until brown sugar dissolves
- 2 tbsp. brown sugar
- 2 tbsp. orange juice concentrate
- 1 1/2 tbsp. butter
- 1/2 tsp. salt
- 1/2 tsp. chili powder
- 1/4 tsp. pepper
- 1 1/2 cups coarsely chopped pecans
Maple Glazed Salmon With Pineapple Salsa
By JJCR
1. Place the salmon fillets in a sealable plastic bag
- 1 salmon fillet (6 oz.) per person
- Marinade
- (enough for 4 Fillets)
- 1 tbsp. maple syrup
- 1 tbsp.teriyaki sauce
- 1 tbsp. pineapple juice
- 1 tsp. minced fresh ginger
- 1 clove garlic, crushed
- 1 tbsp.bourbon, sub.
Cheesy Broccoli Bake
By JJCR
Preheat oven to 350 degrees
- 2 lbs. fresh broccoli, trimmed and cut up
- 1/4 cup chopped celery
- 1/4 lb. fresh mushrooms, sliced
- 1/4 cup chopped onion
- 2 tbsp. butter
- one 8 oz. can sliced water chestnuts
- one 10 3/4 oz. can condensed cream of mushroom soup
- 1/2 lb. velveeta
- 1/2 tsp. garlic salt
- 1/4 tsp. pepper
- 1 cup grated cheddar cheese