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Recipes
Marinades: Mrs. Pryor's Salmon or Chicken Marinade
By JoFClark
Mix in a freezer bag and marinate between 15 and 30 minutes
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1/3 cup soy sauce
- 1/3 cup orange juice
- 1/4 cup honey
- 1 scallion, chopped
- 1 green onion, chopped
Poultry: Fried Chicken Casserole
By JoFClark
Fry chicken until brown Cover with soup Place in 300 degree oven for 45 minutes to 1 hour
- Chicken
- Can of mushroom soup
Breads: Tasty Tid Bits (Angel Biscuits)
By JoFClark
Sift flour, add sugar, cut in shortening, add dissolved yeast, add buttermilk
- 5 cups self rising flour
- 1/4 cup sugar
- 2 cups buttermilk
- 1 package yeast dissolved in 2 T warm water
- 3/4 cup shortening
Soups: Williams Sonoma Autumn Vegetable Soup
By JoFClark
In a large saucepan over medium heat, warm the olive oil
- Ingredients:
- Succulent white beans, sweet winter squash and bright chard simmer together in this meatless main-course soup. It’s the perfect dish to make in the fall when the hard-shelled squashes appear at the market. Serve with hunks of hearty bread.
- 1 Tbs. olive oil
- 1 large yellow onion, finely chopped
- 1 red bell pepper, seeded and chopped
- 1 Tbs. minced fresh rosemary
- 1/4 tsp. red pepper flakes
- 2 lb. hard-shelled squash such as butternut, peeled, seeded and cut into 3/4-inch pieces
- Coarse kosher salt and freshly ground black pepper, to taste
- 4 cups low-sodium chicken broth, plus more as needed
- 1 can (15 oz.) cannellini beans, rinsed and drained
- 1 bunch Swiss chard, tough stems removed, leaves coarsely chopped
Appetizers: Chex Mix
By JoFClark
Melt butter and stir in seasonings
- 6 T butter
- 2 T Worcestershire sauce
- 1 1/2 t seasoned salt
- 3/4 t garlic powder
- 1/2 t onion powder
- 2 2/3 cup Corn Chex
- 2 2/3 cup Rice Chex
- 2 2/3 cup Wheat Chex
- 1 cup mixed nuts
- 1 cup pretzels
Tzatziki Cucumber Sauce
By JoFClark
PEEL garlic and chop coarsely
- 2 medium cloves garlic
- 1/4 teaspoon salt, plus more to taste
- 1 medium cucumber
- 1 cup plain greek yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon flavorful extra virgin olive oil
- 1 tablespoon finely chopped fresh dill
- 1/2 teaspoon ground black pepper
Vegan: Leslie Taylorson's Baja Burrito
By JoFClark
Toss all filling ingredients well in a medium sized mixing bowl Fill each tortilla with 1/4 of mixture and roll tig
- Wrap:
- Use 4 Spicy Tortillas
- Filling:
- 2 cups Chipotle Cheese
- 2 cups shredded carrots
- 2 cups mango, diced
- 2 cups chopped spinach
- 2 cups sliced cremini mushrooms
- 2 ripe Hass avocado, diced
- 1/2 cup fresh cilantro
- 1/4 cup chopped green onions
- 1 T chili powder
- 3 T cold-pressed extra virgin olive oil
- Garnish:
- 1/4 cup Pine Nut Sour Cream
- 1/4 cup Avocado Lime Sauce
- 1/4 cup Red Bell Pepper Puree
Beverages: Bruce's Margaritas
By JoFClark
In a 2 qt pitcher, mix ingredients
- 2-6 oz cans Limeade concentrate
- 4 cans water
- 2 oz Triple Sec or Grand Marnier
- 6 oz Tequila
Breads: Orange Muffins
By JoFClark
Gloria Giddings
- 2 cups biscuit (?)
- 1/4 cup sugar
- 2 T oil
- 1 egg
- 1 cup orange juice
- 1/2 cup orange marmalade
Pies: Chocolate Meringue Pie
By JoFClark
From Mary Dodson
- 1 cup sugar
- 4 rounded t flour
- 1 rounded t cocoa
- Mix and add
- 3 cups milk
- 3 egg yolks
- 2 t vanilla
- 1/4 stick butter
- Cook until thick
- Cool
- Put in baked crust meringue
- Best egg whites, stiff
- Add 3 very scant t sugar
- Beat again
- Top pie with meringue and brown