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Recipes
Spaghetti Casserole
By JJCR
Brown ground beef. Remove from pan
- Oven Temperature: 350
- 1 1/2 lbs. ground beef
- 3 cloves garlic, chopped
- 2 large onions, chopped
- 1 green pepper, chopped
- 2-27 oz. cans tomatoes, chopped with juice
- 2-6 oz. cans tomato paste
- 1/8 tsp. marjoram
- 1/8 tsp. cayenne pepper
- 1/8 tsp. ground cloves
- 1/2 cup chopped ripe olives
- 1/4 cup chopped green olives
- 1 tbsp. salt
- 1/8 tsp. pepper
- 3 tbsp. sugar
- 1 cup sliced fresh mushrooms
- 2 tbsp. butter
- 1-16 oz. package spaghetti
- grated Parmesan cheese
- 1/2 cup toasted almonds
Szechwan Chicken and Cashews
By JJCR
Marinate chicken in 1 tbsp
- 2 whole chickens breasts, boned, skinned and cut into 3/4 inch cubes
- 1 tbsp. soy sauce
- 1 tbsp. chinese rice wine
- 2 tbsp. soy sauce
- 1 tbsp. cornstarch
- 2 tsp. sugar
- 1 tsp. white vinegar
- 1/4 cup vegetable oil
- 1/2- 1 tsp. crushed red pepper flakes
- 3 green onions, sliced diagonally
- 1 tbsp. minced fresh ginger
- 1/2 cup unsalted cashews
- cooked rice
Junior's Famous No. 1 Cheesecake
By JJCR
1. Preheat the oven 350 and generously butter a 9 in
- CREAM CHEESE FILLING:
- 4 ( 8oz. ) packages regular cream cheese, at room temperature
- 1 2/3 cups granulated sugar
- 1/4 cup cornstarch
- 1 Tbsp. vanilla extract
- 2 extra-large eggs
- 3/4 cup heavy whipping cream
- THIN SPONGE CAKE LAYER FOR CHEESECAKE:
- 1/2 cup cake flour, sifted
- 1 tsp. baking powder
- Pinch of salt
- 3 extra-large eggs, separated
- 1/3 cup plus 2 tbsp. granulated sugar
- 1 tsp. pure vanilla extract
- 3 drops pure lemon extract
- 3 tbsp. unsalted butter, melted
- 1/4 tsp. cream of tartar
Creamy Coconut Poundcake
By JJCR
Cream sugar and butter together until light and fluffy
- 3 cups sugar
- 1 1/2 cups ( 3 sticks) unsalted butter
- 6 eggs
- 3 cups flour
- 1/4 tsp. salt
- 1/4 baking soda
- 1 cup sour cream (8 Oz.)
- 1 tsp. vanilla
- 1 pkg. coconut ( 7 oz. )
Batter For Fried Onion Rings
By JJCR
Sift dry ingredients, add water and oil, beat until smooth
- 1 cup flour
- 1/2 tsp. salt
- 2/3 cup water
- 2 tbsp. oil
- 1 egg white, beaten stiff
Cannelloni
By JJCR
Saute' onions and garlic in olive oil until soft but not brown
- Filling:
- 1 (12 count) pkg. manicotti
- 2 tbsp. olive oil
- 1/4 cup finely chopped onions
- 1 tsp. finely chopped garlic
- 1 (10 oz.) pkg. frozen shopped spinach (defrosted and squeezed completely dry)
- 2 tbsp. butter
- 1 lb. ground round steak
- 2 tbsp. heavy cream
- 5 tbsp. grated parmesan cheese
- 2 eggs, lightly beaten
- 1/2 tsp. dried oregano
- Salt and Pepper
- Grated Parmesan Cheese
- Tomato Sauce:
- 4 tbsp. olive oil
- 1 cup finely chopped onions
- 4 cups Italian plum tomatoes, coarsely chopped but not drained
- 6 tbsp. tomato paste
- 2 tsp. basil
- 2 tsp. sugar
- Salt and Pepper
- Besciamella:
- 6 tbsp. butter
- 6 tbsp flour
- 1 cup half and half
- 1 cup heavy cream
- 1 tsp. salt
- 1/4 tsp. white pepper
Chicken Enchilada Soup
By JJCR
Cook chicken in 12-16 cups of water until done
- 4 -6 chicken breasts
- 1 cup butter
- 1 onion, diced
- 1 clove garlic, chopped
- 1 1/2 cups flour
- 1 tsp seasoned salt
- 2 tsp paprika
- 2 pints sour cream
- 1/4 tsp. cumin
- 1 can (4oz.) chopped green chiles
- added chicken broth, chili powder, red pepper
Oatmeal Crispies
By JJCR
In a large mixing bowl, cream shortening with both sugars until well combined
- 1 cup shortening (crisco)
- 1 cup packed brown sugar
- 1 cup sugar
- 2 whole eggs
- 1 tsp. vanilla
- 1 1/2 cup flour
- 1 tsp. salt
- 1 tsp. baking soda
- 3 cups quick oats
- 1/2 cups finely chopped pecans
crockpot bbq pork ribs
By JJCR
put onion in crockpot first salt and pepper the ribs and to pot pour bbq sauce on top
- Pork ribs
- onion chopped
- salt & pepper
- 1 bottle sweet baby rays bbq sauce or any sauce you like
- we liked this. 7/10/2012
Prune Cake
By JJCR
Soak 1 lb. prunes in cold water over night
- 1 lb. prunes
- 1/2 cup of sugar
- 1 cup sugar
- 3/4 cup shortening
- 3 eggs
- 5 Tbsp. buttermilk
- 1 tsp. soda
- 1 tsp. cinnamon
- 1 tsp.cloves
- 2 cups flour
- 1 cup cooked prunes, cut fine
- 1 cup nuts, chopped
- Filling
- 2 eggs
- 1 cup sugar
- 1 1/2 cup buttermilk
- 1 cup prunes, cut fine
- lump of butter
- dash of salt
- 2 tsp. vanilla
- 1 cup nuts chopped