Cooky's profile page
Recipes
Ribbed Roast - Premium Cut
By Cooky
Oven prepared to 325 to 350 degrees
- 3 # premium rib cut roast
- salt and pepper
- olive oil
Gail’s "Two Hour" Bread (or Buns)
By Cooky
1.Put all in a bowl. 2.Measure out 10
- Makes 6 loaves
- 5 c warm water
- 1/3 c sugar
- 3 T oil
- 2.5 tsp salt
- 2 T Firmipan yeast
- (10.5 c flour or more)
B's Mom's Jam Jams
By Cooky
1. Cream margarine sugar, add eggs syrup and vanilla
- 1 cup margarine
- 1 cup brown sugar
- two eggs
- 1/2 cup corn syrup
- 3 to 4 cups flour [3 3/4]
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla
Peanut Butter Loaf - B
By Cooky
Mix together flour, sugar, baking powder, salt
- 2 cups flour
- 2/3 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup crunchy peanut butter
- 2 eggs, well beaten
- 3/4 cup milk
- 1/4 cup orange juice
- 1 cup date or mix fruit
- 1 tablespoon orange rind, grated
- 1 1/4 cups margarine, melted
Devilled Crab on Scallop Shell Plates
By Cooky
1. Mix together. 2. Spoon into shells
- 8 ounces crab or pollock
- 1 teaspoon fresh mustard
- dash Tabasco
- ½ lemon
- 2 tablespoons cream
- 1 tablespoon breadcrumbs
- 1 tablespoon grated cheddar
- Brown under grill 15 min. prep time a few minutes
- Suzanne side note mixton, heat gently put in shell
Chicken Curry - B
By Cooky
1. Grind onions [half portions] along with ginger into a paste
- Chicken breasts cut into pieces
- 3 3 3 medium onions chopped
- 3 3 3 tomatoes
- 1 1 1 piece of ginger
- Green Chile or dry red chilies
Baked Fennel with Cheese (Jill Werle)
By Cooky
1. Preheat oven to 300 (f)
- Recipe By: Greene on Greens - Bert Greene
- Serving Size: 5 Preparation Time: 0:45
- 1 1/4 pounds fennel sliced
- 2 tablespoons margarine
- 1 onion chopped
- 1 carrot diced
- 1 1/2 cups chicken stock
- 3 tablespoons flour
- 1/4 cup milk, 1% lowf-at
- 1/4 teaspoon rosemary sprigs
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup gruyere cheese grated
- 3 tablespoons Parmesan cheese grated
Suzanne’s Thai Wild Rice Mushroom Soup
By Cooky
1.In a medium saucepan, combine the broth and the uncooked wild rice
- Moderately hot: I use Costco’s Dried Shiitake Mushrooms
- 3.5 about 3.5 cups
- The Night Before
- 3 3 3 cups chicken broth
- 1/3 1/3 1/3 cups wild rice, rinsed and drained (to cook fast, I also use the same method as over and leave them overnight in the water) OR
- 1/3 1/3 cup of any leftover white/wild rice mixture you have on hand and cook much less time
- 1/2 1/2 4) cup thinly sliced green onions (about 4)
- 3/4 3/4 3/4 cup coconut milk (regular or lite)
- 1/4 1/4 1% cup 1% milk
- 2 2 2 T all purpose flour
- 1/4 1/4 1 tsp dried thyme (or 1 tsp fresh, snipped)
- 1/8 1/8 1/8 tsp black pepper
- 1/2 1/2 1/2 cup mushrooms (fresh white mushrooms or dried shiitake)
- 1 1 1 T cooking sherry
- 1 1 1 T fish sauce (found in the specialty food section)
- 1/2 1/2 1/2 tsp red pepper flakes (or use less if you wish)
Caesar Salmon Sandwich
By Cooky
Combine dressing with deal dill
- Cucumber and fresh dill dress-up salmon license with Caesar dressing.
- 2 teaspoons light creamy major dressing
- 1/2 teaspoon dried dill weed or 1 1/2 teaspoons chopped fresh dill
- 7 ounce can,, drained, or one large, chilled cooked salmon steak
- ½ English cucumber
- 2 onion rolls about 4 inches across
Lamb - Glazed (good with steak too)
By Cooky
1.Preheat oven to 400. BBQ is also good
- 600 g baby potatoes
- Lamb Chops
- 1 T olive oil
- 2 T mango chutney
- 1 T hoisin sauce
- Sauce
- 3 lge shallots, finely chopped
- 1 T butter
- 2 T parsley, chopped
- 1 c red wine
- 2 T tomato paste
- 2 T Worcestershire sauce