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Recipes
Swiss Steak
By Mary-2
Place steak in a roasting pan, season with salt, pepper and Emerils seasoning
- 1-3 lb Round Steak
- Salt
- Pepper
- Emerils Seasoning
- 1 sm. can tomatoe sauce
- 8 oz of sliced mushrooms
- 1 sm. onion - diced
Baked Chicken
By Mary-2
Cut Chicken in half and wipe with wet paper towel
- 6 Full Chicken Breasts
- 2 C Sour Cream
- 1/2 C Lemon Juice
- 4 Tsp Worchestersire
- 4 Tsp Celery Salt
- 2 Tsp Paprika
- 1 3/4 C. Bread Crumbs
- 1/2 C. Butter
- 1/2 C. Shortening
- 4 Cloves Garlic - Chopped
- 4 Tsp Salt
- 1/2 Tsp Pepper
Diablo Dip
By Mary-2
Courtesy of Dorothy Harrington
- 1/2 package taco seasoning mix
- 1 cup sour cream
- 2 avocados mashed with a pinch of salt and lemon juice, or 1 container guacamole dip
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 1 cup diced tomatoes
- 1/2 cup scallion, green part only, sliced or snipped with scissors
- 2 cups chopped black olives
- 2 bags tortilla chips
Pecan Pie
By Mary-2
Recipe courtesy of Emeril Lagasse
- 1 prepared -inch pie shell, uncooked
- 1 3/4 cups pecan pieces
- 4 eggs, beaten
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1/4 cup Steen's 100 percent Pure Cane Syrup
- 1/4 cup light corn syrup
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/2 stick butter, softened
- 1 tablespoon flour
- 2 scoops Vanilla Bean Ice Cream
- 1 cup chocolate sauce in squeeze bottle
- Whipped cream in pastry bag
- Fresh mint sprigs
- Powdered sugar in shaker
Cream Corn
By Mary-2
Put all ingredients in a crock pot and simmer 5 to 6 hours
- 1 bag Corn Niblets
- 8 oz. Cream Cheese
- 6 Tbls Water
- 1/3 C. Sugar
- 1/2 C. Butter
Pecan Pie
By Mary-2
Recipe courtesy Food Network Magazine
- 1 1/4 cups all-purpose flour, plus more for dusting
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2 tablespoons vegetable shortening
- 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 2 tablespoons beaten egg (about 1/2 large egg)
- 1 vanilla bean, split lengthwise (or 1 1/2 teaspoons vanilla extract)
- 1 stick unsalted butter
- 3 large eggs
- 1 cup light corn syrup
- 3/4 cup sugar
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves, 3/4 cup chopped
Pasta and Asparagus Salad
By Mary-2
Follow package directions for cooking pasta, (but deduct 2 minutes from cooking time
- 1 lb angel hair pasta
- 1 lb Asparagus
- 1 whole red pepper, Diced
- 1 1/2 C. Cucumber, Diced
- 1 C. Sweet Onion
- 1/3 C. Dijon Mustard
- 1/4 C Sugar
- 1/4 C. White Vinegar
- 1 1/2 Tsp Dry Mustard
- 1 C. Olive Oil or Vegetable Oil
- 1/4 C Fresh dill
Tomato / Mozzarella Salad
By Mary-2
Slice Tomatoes, and Mozzarella in to thin slices
- 4 Tomatoes
- 1 lb Mozzarella
- Fresh Basil
- 1 Tbl Balsamic Vinegar
- 4 Tbls Oil
- Salt
- Pepper
Bread N' Butter Pickles
By Mary-2
In a large Bowl combine cucumers, onions, salt and garlic
- 8 Qrts Sliced Medium Cucumeters
- 8 Medium White Onions Sliced
- 1/2 Cup Pickling Salt
- 3 Cloves Garlic - Halved
- Cracked Ice
- 5 Cups Sugar
- 3 Cups Cider Vinegar
- 2 Tbl Mustard Seed
- 1 1/2 Tsp Turmeric
- 1 1/2 Tsp Celery Seed
Super Stuffed Baked Apples a la Mode
By Mary-2
Preheat oven to 425 degrees F
- 4 large McIntosh or Empire apples, cored
- 1 tablespoon lemon juice
- 3/4 cup brown sugar
- 1/4 cup instant oatmeal mix or rolled oats
- 1/4 teaspoon nutmeg, a healthy grating
- 1 teaspoon ground cinnamon
- 4 tablespoons butter, cut into pieces
- 2 ounces, 1/8 cup, golden raisins, chopped
- 1/4 cup chopped walnuts or walnut pieces or pecans
- 1 pint Dulce de Leche (caramel) ice cream or caramel swirl ice cream
- Whipped cream, in a canister