Kathy Johnson's profile page
Recipes
Peach Sauce
By Kathy Johnson
Combine peaches & water in a large sauce pan
- 6 cups sliced fresh peaches
- 1 cup water
- 1/3 cup sugar
- 1/2 tsp ground cinnamon
Lemon Garlic Chicken
By Kathy Johnson
1. In a bowl, mix the oregano, salt, and pepper
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 2 pounds skinless, boneless chicken breast halves
- 2 T. butter
- 1/4 c. water
- 3 T. fresh lemon juice
- 2 cloves garlic, minced
- 1 tsp. chicken bouillon granules
- 1 tsp. chopped fresh parsley (I didn't have fresh parsley, so I just used dried and it worked perfectly)
- 1 package cream cheese (you can use 1/3 less fat or fat free)
Pound Cake
By Kathy Johnson
Cream butter and add sugar a little at a time
- 1 cup butter or crisco
- 1 2/3 cup sugar
- 5 eggs
- 2 cups plain flour
- 1 tsp of rum flavoring
Miss Hilda's Popcorn Cake
By Kathy Johnson
Grease a large tube or bundt cake pan with 2 teaspoons of the oil, and set aside
- 2 tsp plus 1/4 cup vegetable oil
- 12 cups popped popcorn (plain, unsalted, unbuttered)
- 2 cups M & M candies
- 1 cup lightly salted cocktail peanuts
- 1 stick unsalted butter
- 1 pound marshmallows
Shrimp Low-Country Boil
By Kathy Johnson
In a large stockpot, combine water, crab boil, salt, & garlic; bring to a boil
- 1 gallon water
- 2 Tbsp crab boil, Old Bay seasoning, or tony chachere
- 2 Tbsp salt
- 2 small cloves garlic; minced
- 12 small red new potatoes; scrubbed
- 1 - 1 1/2 lbs smoked sausage; halved lenghwise and sliced crosswise into 1/2" thick slices
- 6 ears corn; cleaned & each cut rosswise into 3 pieces
- 3 lbs medium shrimp
Turtle Cake
By Kathy Johnson
Mix cake mix according to directions on box
- 1 pkg German chocolate cake mix
- 1/2 cup can milk
- 1 1/2 stick margarine
- 1 bag caramels
- 1/3 cup can milk
- 3/4 cup chopped nuts
- 1 6 oz bag chocolate chips
- 1 bag minature marshmallows
Buttercream Icing
By Kathy Johnson
Beat crisco and butter until smooth, add vanilla
- 1 RECIPE
- 1/2 cup crisco
- 1/2 cup or 1 stick butter, at room temperature
- 1 tsp vanilla
- 4 cups powdered sugar
- 1 tbsp milk
- 2 RECIPES
- 1 cup crisco
- 2 sticks butter, at room temperature
- 2 tsp vanilla
- 8 cups powdered sugar
- 2 tbsp milk
PRESERVES - PEAR, FIG
By Kathy Johnson
Pears Wash, peel, slice pears
- 5 lbs sugar (9 cups)
- fruit; enough to fill 12 quart dishpan
Broccoli and Rice Casserole
By Kathy Johnson
Preheat oven to 375 degrees
- 1 bag Success White Rice (extra large bag from 32 oz carton)
- 1 tsp vegetalve oil
- 8 oz sliced mushrooms
- 1 small onion, chopped
- 1 tsp garlic, chopped
- 2 Tbsp flour
- 1 cup 2% milk
- 1 cup reduced fat shredded cheddar cheese, divided
- 1 pkg (10 oz) frozen chopped broccoli, thawed and drained
- 1 tsp salt
- non-stick cooking spray
Creole Jambalaya Recipe
By Kathy Johnson
In a Dutch oven, saute the onion, celery, green pepper and garlic in butter until tender
- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup chopped green pepper
- 2 garlic cloves, minced
- 2 tablespoons butter
- 2 cups cubed fully cooked ham
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (10-1/2 ounces) condensed beef broth, undiluted
- 1 cup uncooked long grain white rice
- 1 cup water
- 1 teaspoon sugar
- 1 teaspoon dried thyme
- 1/2 teaspoon chili powder
- 1/4 teaspoon pepper
- 1-1/2 pounds fresh or frozen uncooked shrimp, peeled and deveined
- 1 tablespoon minced fresh parsley