RHagan's profile page
Recipes
DRINKS - Slush (by Marie Reid)
By RHagan
Put 4 cups water in large saucepan, and heat on high until boiling
- 1/2 cup white sugar
- 4 cups water
- 2 cups tea
- 1 (12 fluid ounce) can frozen lemonade concentrate
- 1 (12 fluid ounce) can frozen orange juice concentrate
- 26 oz gin
PASTA - Firecraker Shrimp Bow Ties
By RHagan
Get your shrimp running under cold water in a colander for 5 minutes to defrost them
- 1 lb frozen raw shrimp
- 1 pkg pea pods
- 1 - 2 tomatoes, deseeded and chopped
- 4 tbsp jarred pesto
- 1 - 2 tbsp olive oil (as good drizzle)
- 1 lb bow tie pasta (also called farfalle)
- 1/4 tsp garlic powder
- 1/4 - 1/2 tsp dried red chili flakes
- salt & pepper
VEGETABLES - Scalloped Potatoes
By RHagan
In a small sauce pan, melt butter and blend in flour
- 4 cups thinly sliced potatoes
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1⁄2 cups milk
- 1 teaspoon salt
- 1 dash cayenne pepper
- 1 cup grated sharp cheddar cheese
- 1 ⁄2 cup grated cheese, to sprinkle on top
- paprika
APPETIZER - Potato Pancakes
By RHagan
Put eggs, onion, salt, pepper, flour, baking powder and 1/2 cup of the potato cubes into blender container
- 2 eggs
- 1/2 small onion
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 tbsp flour
- 1/4 tsp baking powder
- 3 cups cubed new potatoes
SOUP - Hearty Vegetable Soup
By RHagan
1. Sauté onions and garlic together in a little bit of olive oil on medium heat until the onions are fairly transl...
- 8 cups of vegetable broth
- 1 cup of diced onions
- 1 clove garlic
- 1/4 cup barley
- 1/4 cup brown rice
- 1/4 cup of dried green split peas
- 1/4 cup of dried yellow split peas
- 1/4 cup red lentils
- 1/4 cup green lentils
- 1/4 tsp dried parsley
- 1/4 tsp dried basil
- 1/4 tsp thyme
- 1 cup of diced carrots
- 1 cup of diced celery
- 1/4 cup red pepper
- Spices to taste: garlic powder, cumin, salt, pepper, red pepper flakes, curry powder
- 1 tablespoon olive oil (to oil the pan)
ENTREE - Fried Chicken
By RHagan
1.COMBINE milk and egg in a small bowl; beat with fork until frothy
- 1/2 cup milk
- 1 large egg
- 1 (2 1/2 to 3 lbs.) chicken
- 1/4 cup flour
- 1 1/2 tsp curry powder
- 1 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp paprika
- 1 1/2 tsp poultry seasoning
- 1 cup shortening/margarine
DESSERT - Mud Pie (by Erin Nikolic)
By RHagan
Crust: Melt butter in small saucepan
- CRUST
- 1/2 cup butter (or hard margarine)
- 2 cups chocolate wafer crumbs
- FILLING
- 4 cups coffee ice cream, softened (see note)
- TOPPING
- 1/3 cup cocoa
- 3 tbsp butter (or hard margarine)
- 2/3 cup granulated sugar
- 1/3 cup half-and-half cream (or homo milk)
- 1 tsp vanilla
- GARNISH
- 1 cup whipping cream
- 1 tbsp granulated sugar
- 1/2 tsp vanilla
- 1 - 2 semisweet chocolate baking squares (1 oz each)
MUFFINS - Morning Glory Muffins by Gladys Wilson
By RHagan
In a bowl, beat 3 eggs, 1 c
- Mix together:
- 2 c. flour
- 2 tsp. cinnamon
- 1 ¼ c. white sugar
- ½ tsp. salt
- 2 tsp. baking powder
- Stir in:
- 2 c. grated carrots
- ½ c. coconut
- ½ c. raisins
- 1 apple peeled, cored & grated
- ½ c. walnuts
APPETIZER - Creamed Salmon on Toast
By RHagan
In a saucepan or skillet, melt butter over medium heat
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup cold milk
- 1 (14.75 ounce) can salmon
- salt and pepper to taste
SOUP - Minestrone Soup by Erna Mastromatteo
By RHagan
Use 8 quart Dutch oven or large sauce pot over medium heat
- 1/2 cup olive or salad oil
- 1/4 cup butter or margarine
- 2 large carrots
- 1 large onion, diced
- 2 stalks celery, diced
- 2 medium potatoes, diced
- 1/2 lb green beans, cut into 1" pieces
- 6 cups water
- 1/2 small head cabbage, shredded
- 6 oz tomatoes
- 1/2 10 oz. bag spinach, shredded
- 2 medium zucchini, dices
- 6 beef flavour bouillon cubes
- 1 tsp salt
- 16 - 20 oz can white & red kidney beans, drained
- 1/2 cup grated parmesan cheese