JoFClark's profile page
Recipes
Cookies: Sheryl Simpson's Ginger Cookies (Vic Blackwell)
By JoFClark
Mix oil and sugar well. Add egg
- 2/3 cup vegetable oil
- 1 cup sugar
- 1 egg
- 4 T molasses
- 2 cups plain four
- 2 t baking soda
- 1/2 t salt
- 1 t cinnamon
- 1 T ginger
Vegetables: Gringo Cabbage
By JoFClark
Cook cabbage 7 minutes in salted water
- 1 medium head of cabbage, chopped
- 1 T salt
- White sauce
- 1/2 cup Parmesan cheese
- 1/2 cup buttered bread crumbs
- White Sauce
- 1/3 cup butter
- 1/2 t salt
- 1/8 t cayenne pepper
- 3 T flour
- 2 cups milk
Beef: Marion Thomas' Beef Burgundy
By JoFClark
Brown meat and onions slightly in cooking oil, add all the above ingredients except mushrooms in pot with cover
- 2 pounds lean chuck (sirloin), bite size
- 5 medium onions, chopped
- 1 1/2 T flour
- 1/2 t dry mustard
- 1/2 t majoram
- 1/2 t thyme
- 2 small bay leaves
- Salt & Pepper to taste
- 1 can beef bouillon
- 1 cup wine
- 1 pound fresh mushrooms
Salads: Leslie Craven's Pear Salad
By JoFClark
Mix ingredients and toss with vinaigrette
- Butter lettuce
- Pears
- Candied pecans
- Blue cheese crumbles
- Raspberry vinaigrette
Desserts: Jan Forrester's Sticky Date & Walnut Pudding
By JoFClark
1 Butter the cake tin and line the bottom with baking parchment 2 Put the butter, sugar, eggs, coffee essence, flo
- 3 ozs (90g) butter, softened plus extra for greasing
- 5 ozs (150 g) muscavado sugar
- 2 eggs, beaten
- 1 T coffee essence
- 6 ozs (175 g) self-rising flour
- 1 t baking powder
- 6 ozs (174 g) stoned dates, coarsely chopped
- 3 ozs (90 g) walnuts, roughly chopped
- 6 ozs (175 ml) hot water
- Toffee Sauce
- 4 ozs (125 g)
- 6 ozs ( 175 g) light muscavado sugar
- 6 T double cream
- 2 ozs (60 g) walnuts, roughly chopped
- Deep 7" (18 cm) square cake tin
Salads: French Style Potato Salad
By JoFClark
Wash potatoes leaving skin on Cut into 1/4" slices Place in pot and cover with water and 1 T salt Bring to a boil a
- 2 lbs potatoes, small red, fingerlings or Yukon gold
- 1 T salt
- 2 T Dijon mustard
- 2 T where wine vinegar
- 1/4 cup extra virgin olive oil
- Salt and pepper
- 2-4 T minced fresh herbs (flat leaf, parsley, basil, thyme leaves, chervil)
- 4-6 green onions, diced white bulbs and sliced green tops or 1/4 cup minced shallot
- 1 stalk celery, diced
Seafood: Tuna Casserole
By JoFClark
Cook noodles. Add chopped green pepper and onion
- Egg noodles
- Green pepper
- Onion
- Cream of mushroom soup
- 1/2 cup milk
- 1/2 cup cheddar cheese
- 1 can albacore tuna
Desserts: Coffee Bars
By JoFClark
Sift dry ingredients Dissolve coffee in hot water Blend and beat butter and sugar Combine above mixtures Add nuts a
- 1 1/2 cup flour
- 1/2 t baking powder
- 1/2 t soda
- 1 t salt
- 1/2 t cinnamon
- 2 t instant coffee
- 2 T hot water
- 1/4 cup softened butter
- 1 cup brown sugar
- 1 egg
- 1/4 cup nuts
- Chocolate chips
- Icing
- 1 1/2 cups 4x sugar
- 6-8 T water
- 2 T instant coffee
- Salt
Appetizers: Crunchy Zucchini Sticks
By JoFClark
Cut each zucchini lengthwise into halves to form sticks
- Preheat oven to 350 degrees
- 6 medium zucchini
- 1 cup wheat germ
- 1 cup finely chopped almonds
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 cup melted butter
- 12 ounces low-fat ranch dressing
Salads: Italian, Mesclun & Spinach Salad
By JoFClark
Mix greens with chopped vegetables
- Italian lettuce in a bag (Reid's)
- Mesclun
- Baby spinach
- Tomatoes
- Carrots
- Cucumbers
- Mushrooms
- Raisins
- Red & yellow pepper
- Mandarin oranges
- Avocado
- Goat cheese or blue cheese
- Pinenuts
- Bacon