RHagan's profile page
Recipes
DESSERT - Rhubarb Crisp
By RHagan
Preheat oven 350°F. Place rhubarb in ungreased pan
- 4 cups rhubarb
- 1/2 tsp salt
- 1 1/3 - 2 cups sugar (1/2 white & 1/2 brown)
- 1/3 cup flour
- 1 tsp cinnamon
- 1/3 cup margarine
- 1 cup granola or oatmeal
SQUARES - Peanut Butter Rice Krispies (by Erin Nikolic)
By RHagan
Mix all ingredients in bowl
- 2 cups peanut butter
- 1/2 cup butter
- 4 1/2 cups icing sugar
- 2 cups Rice Krispies
- melted chocolate
PASTA - Lasagne
By RHagan
In dutch oven or large skillet, cook and stir meats until brown
- 1 pound ground beef
- ½ pound ground lean pork
- 1 can (28 ounces) whole tomatoes
- 1 can (12 ounces) tomato paste
- 2 tsp garlic salt
- 1½ tsp oregano leaves
- 1 tsp basil leaves
- 2 cups creamed cottage cheese
- ½ cup grated Parmesan cheese
- 3 packages (4 ounces each) shredded mozzarella cheese
- 12 ounces lasagne noodles, cooked and well drained
- ½ cup grated Parmesan cheese
SALAD - Japanese Salad
By RHagan
Put shredded cabbage & bean sprouts into large bowl
- 1/2 head medium shredded cabbage
- 1 pkg bean sprouts
- 2 cups fresh mushrooms
- 2 green onions
- 1/4 cup sunflower seeds
- 1/2 cup sliced almonds
- 2 tbsp sesame seeds
- 3 oz pkg instant noodles (broken up)
- 1/2 pkg chow mien noodles
- Dressing
- 1 pkg seasoning from noodles
- 1/2 cup cooking oil
- 2 - 4 tbsp soy sauce
- 3 tbsp vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tsp pepper
ENTREE - Boneless Lean Pork
By RHagan
Heat olive oil in frying pan on medium high heat
- 1/4 c olive oil
- 2 lbs boneless diced lean pork
- salt & pepper
- 1 tsp Italian seasoning
- 1/4 c butter
- 4 garlic cloves, pressed
- 2 1/2 c mushrooms
- 1 zucchini, large, sliced
- 1 onion, large chopped
- 1/4 c parsley, chopped
- 2 leaves oregano, chopped
APPETIZER - Asparagus Rolls
By RHagan
Preheat oven to 350°F (180°C)
- 2 cans (each 10 ounces) asparagus
- 2 regular loaves white bread, sliced
- 8 ounces roquefort cheese
- 8 ounces cream cheese
- 1 tbsp mayonnaise
- 1 egg
- butter, melted
SOUP - Tomato Soup (by Charlotte Opper)
By RHagan
To a large pot, add: 2 tbsp butter 2 tbsp olive oil 1 large onion, finely chopped pinch of salt Cook over medium ...
- 2 tbsp butter
- 2 tbsp olive oil
- 1 large onion, finely chopped
- pinch of salt
- 2 lbs tomatos (about 10 med tomatos)
- 2 - 3 cloves garlic, sliced
- 2 carrots finely chopped
- 2 celery
- 1 tbsp uncooked white rice or basmati rice (to thicken your soup)
- 1/2 tsp salt
- 1/4 tsp pepper
- sprig of fresh thyme, basil, or dill
- 1/2 bay lead (optional)
APPETIZER - Perogy Dough by Erna Mastromatteo
By RHagan
Mix water, oil and egg. Sift flour and salt
- 2 ½ cups flour
- ½ tsp salt
- ¾ cups warm water
- 2 tbsp cooking oil
- 1 egg well beaten
ENTREE - Eggplant Parmigiana
By RHagan
In 9" skillet over medium heat, in 2-tbsp
- olive oil
- 1 garlic clove, minced
- 1 large onion, chopped
- 2 16-ounce can tomotoes
- 2 tsp sugar
- 1/2 tsp oregano leaves
- 1/2 tsp basil
- 1/2 tsp salt
- 1 cup dried breadcrumbs
- 2 eggs
- 2 tbps water
- 1 large eggplant cut into 1/2 inch slices
- 1/2 cup grated parmasan cheese
- 1 8-ounze-package mozzarella cheese, cut into 1/4-inch slices
SALAD - Couscous Salad
By RHagan
1. In saucepan, bring 1 1/4 cups (300ml) water to boil, stir in couscous and raisins
- 1 cup (250ml) couscous
- 1/2 cup (125ml) raisins
- 1 can 14 oz (398ml) garbanzo beans (chick peas)
- 1 pkg smoked ham, julienned (optional)
- 1/4 cup (60ml) fresh parsley, chopped
- 5 green onions, chopped
- 1 tomato, diced
- 1 red pepper, diced
- 1 small zucchini, diced
- 1/4 cup (60ml) feta cheese
- 1/2 cup ((125ml) olive oil
- 1/4 cup lemon juice
- 2 closes garlic, minced
- 1 tsp (5ml) salt
- 3/4 tsp (4ml) ground cumin
- 1/4 tsp (1ml) turmeric
- 1/4 tsp (1ml) pepper sauce)