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Recipes
Desserts: Greek Pecan Nougat
By JoFClark
Mix Add just enough egg to hold mixture together Take 1 t mixture for cookie Bake in very slow oven until brown, 2
- 1 cup group pecans
- 1/2 cup sugar
- 1 1/2 t vanilla
- 1/2 t salt
Sauces: Marinara Sauce
By JoFClark
Saute onion and peppers in ollive oil
- 1 T olive oil
- 1 medium onion, diced
- 2 medium bell peppers
- 2 large cans tomatoes (2 quarts)
- to taste salt
- 1 T oregano
- 2 T basil
- to taste herb seasoning
- 3 small bay leaves
- 1 t allspice
- 1/2 cup sugar
- 1 medium lemon
Appetizers: Aunt Helen's Crab Pate
By JoFClark
Heat soup on low Remove Dissolve gelatin in cold water, add to soup, stirring well Add 5 next ingredients Spoon int
- 1 can cream of mushroom soup
- 1 envelope unflavored gelatin
- 3 T cold water
- 3/4 cup mayonnaise
- 1 8 oz cream cheese
- 1 6 1/2 oz can crabmeat (drained and flaked)
- 1 small onion grated, optional
- 1 cup finely chopped celery
Ice Cream: Homemade Ice Cream
By JoFClark
Mix and turn! 2nd recipe Sift together and put in large mixing bowl Add eggs and beat until still Add milk Bring t...
- 1 1/2 quarts milk
- 1 can fat free Eagle Brand condensed milk
- 2 eggs
- 1 1/4 cup sugar
- 1/2 t - 1t salt
- 1 t vanilla (if no fruit)
- 1 quart frozen fruit or berries, sweetend and thawed
- 2 nd recipe
- 2 1/2 cup sugar
- 3 T cornstarch
- 6 eggs
- 1-2 cups milk out of 1 1/2 quarts milk
- 4 cups half n half
- 1 1/2 T vanilla
- 1/2 t salt
- 3 rd recipe
- 1/2 gallon whole milk
- 1 can condensed milk
- 2 eggs
- 1 cup sugar
- Salt
- Fruit
Vegetables: Marinated Broccoli
By JoFClark
Mix marinade ingredients and toss with broccoli
- Broccoli florets
- Marinade
- 1 cup cider vinegar
- 1/2 cup oil
- 1 T dill
- 1 T sugar
- 1 t salt
- 1 t garlic salt
- 1 t pepper
Vegetables: Carrot Casserole
By JoFClark
Boil carrots until done. Sauté onion in butter
- 7-8 carrots, chopped
- Medium onion
- Butter
- 1 1/2 cup Velvetta cheese, cubed
- 1/3 cup butter
- 1/2 cup crushed cornflakes
Vegan: Leslie Taylorson's Chocolate Chip Cookies
By JoFClark
Preparation of dough Blend ingredients until creamy Place in refrigerator about 1/2 hour to set Preparation of cho
- Cookie Dough
- 4 cups Nut Flour Base
- 1 1/2 cups agave nectar
- 2 t cinnamon
- 1 t sea salt
- 1 t vanilla extract
- Chocolate4 Chips
- 2 cups cacao nibs
- 1/2 cup agave nectar
- 1 T vanilla extract or 4 vanilla beans
- Flour Nut Base
- 8 cups almonds, pistachios, Brazil nuts or macadamia nuts depending on recipe or preference (soaked four hours)
- 8 cups water
Appetizers: Crab Pate
By JoFClark
Heat soup on low. Remove
- 1 can cream of mushroom soup
- 1 envelope unflavored gelatin
- 3 T cold water
- 3/4 cup mayo
- 8 oz cream cheese
- 6 1/2 oz crabmeat, drained and flaked, squeeze lemon
- 1 small onion, grated
- 1 cup celery, chopped fine
- Crabmeat Dip
- Spread 8 oz cream cheese onto plate
- Cover cheese with crabmeat
- Cover crabmeat with horseradish and ketchup to taste
- Spread on triscuits
Salads: Mrs. Alden's Vegetable Salad
By JoFClark
Grind together. Salt and pepper
- 3 carrots
- 2 pieces of celery
- 1 tomato
- 1 large cucumber
- 1 onion, optional
Vegetables: Spaghetti Squash in Jalapeno Cream
By JoFClark
Preparation: Preheat oven to 375
- Ingredients:
- This Spaghetti Squash in Jalapeno Cream easily doubles and even triples for a crowd. You can also make it ahead, as noted in the recipe instructions.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour, 15 minutes
- 1 1 spaghetti squash
- Oil for baking sheet
- 2 2 jalapeno chiles (or other hot chiles)
- 1/2 cup 1/2 cup cream
- 1 1/2 cups 1 1/2 cups milk
- 2 Tbsp. 2 Tbsp. butter
- 2 Tbsp. 2 Tbsp. flour
- 1 tsp. 1 tsp. salt plus more to taste
- 1 cup About 1 cup shredded cheese - jack, cheddar, or queso fresco are all good options.