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Recipes
Vegan: Italian Roasted Cauliflower Salad
By JoFClark
Place a rack in the center of your oven and preheat to 425 degrees F
- 1 large head (3 lbs) cauliflower
- 1/4 cup olive oil, divided
- 2 cloves garlic, minced
- 1/4 cup chopped flat leaf parsley
- 16 pitted Gaeta or Kalamata olives, chopped
- 3 tbsp capers
- 1 1/2 tbsp fresh lemon juice
- 1/4 tsp red pepper flakes, or more to taste
- Salt and pepper to taste
- Cook Time: 30 Minutes
- Total Time: 35 Minutes
- Servings: 6
- Kosher Key: Pareve
Desserts: Gran’s Chocolate Roll (Old North State Cookbook (p144)-Charlotte Junior League 1942)
By JoFClark
Roll Beat yolks, add sugar and cocoa gradually, and beat well Add stiffly beaten whites, and beat 5 minutes Grease ...
- Roll
- 5 eggs
- 2 tablespoons cocoa
- 1 cup powdered sugar
- 1/2 pint whipping cream
- Icing
- 1 cup pulverized sugar
- 2 tablespoons boiling water
- 1 tablespoon cocoa
- 2 tablespoons melted butter
Icing: Aunt Jo's Chocolate Icing
By JoFClark
Melt butter and chocolate Add beaten eggs and sugar, salt and vanilla, lemon Add nuts
- 1/2 cup butter
- 2 squares chocolate
- 1 egg
- 1 box powdered sugar
- pinch of salt
- 1 t vanilla
- 1 t lemon juice
- 1 cup nuts
Eggs: Sarah Kathryn's Best Deviled Egg 1/22/11
By JoFClark
Slice hard-blliled eggs in half lengthwise
- 6 hard boiled eggs
- 2 T minced sweet onion
- 2 t sweet pickle relish, minced
- 2 T mayonnaise
- 2 t creamed horseradish sauce (found in deli section)
- 2 t yellow mustard
- salt to taste
- Garnishes: paprika, olives, chives, parsley and/or pimento
Vegan: Leslie Taylorson's Skillet Corn, Edamame and Tomatoes with Basil Oil
By JoFClark
1 Bring a small pot of water to a boil Add basil; cook 10 seconds Transfer basil to a bowl of ice water, then drain
- 1 cup fresh basil leaves
- 14 cup plus 2 T extra virgin olive oil, divided
- 1 1/2 t coarse salt, divided
- 1/4 cup finely sliced scallions (from 4 scallions)
- 1 1/2 t minced garlic (from 3 small garlic cloves)
- 3 1/4 cups corn kernels (from 4-5 ears)
- 1/3 cup frozen shelled edamame, thawed
- 1/2 pound cherry tomatoes, halved (about 1 3/4 cups)
- 2 T white balsamic vinegar
Cakes: Moist Zucchini Cake
By JoFClark
Preheat oven to 350 degrees In a large bowl combine the oil, sugar, brown sugar, vanilla, salt, cinnamon and eggs A
- 2 cups of finely greater zucchini
- 1 cup oil
- 1 1/2 cups sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 t vanilla extract
- 2 1/2 cups self rising flour
- 2 t ground cinnamon
- 1/2 t salt
- 1 can (8ounces) crushed pineapple, drained
- 1 cup chopped pecans
- Cream Cheese Frosting
- 1 package (8 ounces) of cream cheese, softened
- 2 cups confectioners sugar
- 2 t vanilla extract
Cakes: Aunt Jo's Chocolate Cake
By JoFClark
Mom
- 1/2 cup butter
- 2 cups sugar
- 3 oz or squares of chocolate
- 2 eggs
- 1 1/2 cups sweet milk
- 2 cups flour
- 2 t baking powder
- 2 t vanilla
- 1 cup nut meats
- Chocolate Uncooked Icing
- 1/2 cup butter
- 2 oz chocolate
- 1 egg
- 1 1/2 cup powdered sugar
- 1 cup nut meats
- Pinch of salt
- 1 t vanilla
- 1 t lemon juice (optional)
Desserts: Bushmills Inn Hotel Sticky Toffee Pudding
By JoFClark
Toffee Pudding Place the sugar and butter into a blender and blitz until a creamy consistency
- Toffee Pudding
- 8 oz water
- 8 oz dates
- 1/2 t soda
- 8 oz sugar
- 8 oz butter
- 8 oz self rising flour
- 1 T treacle
- 4 eggs
- For the Sauce
- 1 lb brown sugar
- Half pint cream
- 1 lb butter
Beef: Kathy Tedder's Lasagne
By JoFClark
Place 1/2 noodles in baking dish, layer of cheese mixture and ground beef mixture
- Combine:
- Preheat oven to 350 degrees
- 1 pound beef, browned
- Add
- 1 clove garlic, minced
- 1 t basil
- 1 t salt
- 2 cans tomatoes
- 1 can tomato paste
- Cook at least 1 hour.
- 1/2 package lasagna noodles
- Cook noodles, drain, rinse and set aside.
- 1 carton cottage cheese
- 1 medium egg, beaten
- 1/2 t pepper
- 1/4 cup Parmesan cheese
- Shred
- 1 package mozzarella cheese
Appetizers: Sausage Balls
By JoFClark
Mix and make into balls Freeze overnight Cook when ready to serve at 350 degrees for 20 minutes
- 1 lb sausage - hot
- 1 cup grated sharp cheddar cheese
- 3 cups Bisquick