RHagan's profile page
Recipes
ENTREE - Saucy Meatballs and Mushrooms
By RHagan
Combine ground beef, bread crumbs, milk, eggs, onion salt and seasonings
- 1 1/2 lb lean ground beef
- 1/3 cup fine dry bread crumbs
- 1/3 cup undiluted evaporated milk
- 2 eggs
- 1 tsp onion salt
- 1/4 tsp poultry seasoning (or dash each sage and thyme)
- Mushroom Sauce
- 1 tbsp butter
- 1 tbsp flour
- 1/2 tsp worcestershire sauce
- 10 oz can cream of mushroom soup
- 1 cup undiluted evaporated milk
- 10 oz can sliced mushrooms
BREAD - Yorkshire Pudding (by Doug Hoodicoff)
By RHagan
What is the secret to Yorkshires? My mother-in-law says it's a hot oven, smoking hot grease/fat and the right mixt...
- Whole Eggs
- Milk
- Flour
- Pinch of salt
SALAD - Quinoa Couscous Bowl by Brett Yamashiro, Sous Chef, JPL
By RHagan
Place the quinoa in a pot with 1/2 tsp of salt and bring boil
- 1 COUSCOUS BOWL (yield 1 serving)
- 1/4 1/4 1/4 c quinoa
- 1/4 1/4 1/4 c couscous
- 7-8 7-8 7-8 calamata olives
- 5-6 5-6 5-6 cherry tomatoes, cut in half
- 1 1 handful 1 small handful of alfalfa sprouts
- 1/2 1/2 1/2 avocado
- to to taste
- to Pepper & Almond Drizzle, to taste
- 1 PEPPER & ALMOND DRIZZLE (yield 1 cup)
- 1 1 1 large roasted red bell pepper
- 1 1 1 garlic clove, crushed
- 1/2 1/2 1/2 c slivered almonds, toasted
- 1/4 1/4 1/4 c tomato puree
- 2 2 2 tbsp chopped flat-leaf parsley
- 2 2 2 tbsp sherry vinegar
- 1 1 1 tsp smoked paprika
- 1/2 1/2 1/2 tsp cayenne pepper
- 1/2 1/2 1/2 c extra-virgin olive oil
- to sea salt, to taste
- to ground black pepper, to taste
CAKE - Banana Loaf by Shirley Nagle
By RHagan
Mix all ingredients with mashed bananas
- 1 cup sugar
- 1/4 cup soft butter/margarine
- 2 eggs
- 1 1/2 cups flour
- 1 tsp baking soda
- 3 ripe bananas
- pinch of salt
SQUARES - Nanaimo Bars
By RHagan
Bottom Layer: Melt first 3 ingredients in top of double boiler or heavy saucepan
- BOTTOM LAYER
- ½ cup butter or margarine
- ¼ cup granulated sugar
- 5 tbsp cocoa
- 1 egg, beaten
- 1 ¾ cups graham cracker crumbs
- ¾ cup fine coconut (or medium)
- ½ cup walnuts, finely chopped
- SECOND LAYER
- ½ cup butter or margarine
- 3 tbsp milk
- 2 tbsp vanilla custard powder
- 2 cups icing (confectioner's) sugar
- THIRD LAYER
- 2/3 cup semisweet chocolate chips (or 4 squares semisweet chocolate
- 2 tbsp butter or margarine
SALAD - Cherry Tomato and Asparagus by Lindsay Merryfield
By RHagan
1. Boil asparagus in a large pot of salted water for 2 minutes
- 1 pound asparagus, trimmed and halved
- 6 cups halved cherry, grape, and pear tomatoes in varied colors
- 1/2 cup crumbled gorgonzola cheese
- 1 ripe avocado, cut into cubes
- 1 cup sliced basil leaves
- 1/4 cup extra-virgin olive oil
- 2 teaspoons lemon juice
- 2 teaspoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
VEGETABLES - Zucchini Boats
By RHagan
Preheat the oven to 450° F
- 3 zucchinis
- 1 cup tightly packed basil leaves
- 1 clove minced garlic (or half teaspoon garlic powder)
- 1/4 cup grated carrot
- 1/2 cup (4 oz.) fat-free ricotta cheese
- 1/8 cup shredded Parmesan cheese
- Juice from half a lemon
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
ENTREE - Chicken & Wild Rice Casserole (by Charlette Opper)
By RHagan
1. Brown chicken in well heated oil at medium-high heat in pan, stirring often
- 1 tbsp canola oil
- 1 lb boneless, skinless chicken breast, cut into cubes or strips
- 1 can campbell’s condensed cream of chicken or mushroon soup
- 1 1/4 cups water
- 2 tsp paprika (optional)
- 1 tbsp soya sauce
- 1 tsp Worchester sauce
- 1 tsp curry powder
- salt & pepper to taste
- 1 medium onion
- 1 garlic clove
- 2 cups fresh vegetables i.e. orange pepper, red pepper, mushrooms, celery, etc.
- 1 cup wild rice or white rice
DESSERT - Apple Crisp (by Gayle Reinbolt)
By RHagan
Sprinkle lemon juice over apples in greased baking dish
- 4 cups sliced apples
- 2 or 3 tsp lemon juice
- 1/3 cup flour
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/3 cup melted butter
SOUP - Mushroom Soup
By RHagan
1. Trim tough stem ends of mushrooms; remove stems; set aside
- 1 pound mushrooms
- ½ cup butter or margarine
- 1 tsp. lemon juice
- 1 small onion, sliced
- 1/3 cup all-purpose flour
- 3 ½ cups water
- 3 chicken-flavor bouillon cubes or envelopes
- 1 tsp salt
- ¼ tsp pepper
- 1 cup heavy or whipping cream