Connie's profile page
Recipes
Peach Cobbler from Lady and Sons
By Connie
Directions *If they are available, by all means use fresh peaches
- Ingredients
- 1/2 cup (1 stick) butter
- 1 cup sugar
- 3/4 cup self-rising flour (add baking powder 2 tsp to regular flour)
- 3/4 cup milk
- 1 (28-ounce) can sliced peaches in heavy syrup, un-drained (use fresh peaches if available; see note*)
- Can also use a pkg of frozen fruit and add a cup or so of sugar in place of canned fruit.
- Cinnamon, for sprinkling, optional
- Vanilla ice cream or fresh whipped cream, for serving
Hurricane Punch
By Connie
In a small saucepan, combine sugar and water
- 1/2 c. sugar
- 1/2 c. water
- 8 c.orange-pineapple juice
- 1 c. light rum
- 1 c. dark rum
- 1 c. grenadine
- 1/4 c. fresh lemon juice
- 1/4 c. fresh lime juice
- 1/4 c.orange-flavored liqueur
- 1 tsp. almond extract
- 1/2 (2 liter) lemon-lime flavored carbonated beverage, chilled (if doing a pitcher, add more)
- Garnish: orange slices, maraschino cherries
French Baguettes
By Connie
Makes 2 loaves
- 1 cup water
- 2-1/2 Cups of bread flour
- 1 TBSP white sugar
- 1 tsp salt
- 1-1/2 tsp yeast
- 1 egg yolk
- 1 TBSP water
Gulf Shrimp Jambalaya
By Connie
Directions For the shrimp stock: toss the shrimp shells in a large pot and fill with water
- Ingredients
- 2 * 2 pounds medium gulf shrimp, peeled and deveined, shells reserved
- * Extra-virgin olive oil
- 1 * 1 pound andouille sausage, cut into rounds
- 2 * 2 green peppers, seeded and cut into 1/4-inch dice
- 3 * 3 ribs celery, cut into 1/4-inch dice
- 1 * 1 Spanish onion, cut into 1/4-inch dice
- * Kosher salt
- * Pinch crushed red pepper
- 3 * 3 cloves garlic, smashed and finely chopped
- 1 * 1 (28-ounce) can diced tomatoes
- 1 * 1 teaspoon cayenne pepper
- 2 * 2 cups long-grain rice
- 2 * 2 fresh bay leaves
- 1 * 1 bundle fresh thyme
- 5 * 5 scallions, whites and greens thinly sliced, for garnish
Roasted Pear Salad
By Connie
Preparation: Preheat oven to 375 degrees
- 1 cup, divided Marzetti® Light Balsamic Vinaigrette Dressing
- To taste, Marzetti® Chunky Blue Cheese Dressing
- Other Ingredients
- 1/3 cup brown sugar
- 1/4 cup chopped pecans
- 4 oz blue cheese
- 1/4 cup dried cherries
- 3 firm pears
- 2 tbsp fresh lemon juice
- 8 oz butter lettuce
Quiche Lorraine II
By Connie
Directions 1. Preheat oven to 450 degrees F (230 degrees C)
- Ingredients
- 1 recipe pastry for a 9 inch single crust pie
- 6 slices bacon
- 1 onion, sliced
- 3 eggs, beaten
- 1 1/2 cups milk
- 1/4 teaspoon salt
- 1 1/2 cups shredded Swiss cheese
- 1 tablespoon all-purpose flour
Chicken & Sweet Potato Croquettes (serve with Red Pepper Relish in Sauces cookbook
By Connie
Directions: In large nonstick skillet over high heat, heat the oil
- Ingredients:
- 1 tsp canola oil
- 1 cup uncooked shredded sweet potato
- 1/2 cup finely chopped yellow onion
- 1/2 cup finely chopped cooked chicken or turkey
- breast
- 2 tsp lemon juice
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 large egg whites
- 1/4 cup sour cream
- 1/2 cup plain bread crumbs
Leek Cream Soup
By Connie
-------------------------------------------------------------------------------- Directions Cut the leek in sma...
- Ingredients
- 4 white leeks
- 1 cauliflower
- 1 onion, chopped
- 3 14-ounce cans vegetable broth
- 4 tsp. cream
- Salt and pepper
- Parsley
Fabulous Beef Tenderloin
By Connie
Directions: 1. Preheat oven to 350 degrees F (175 degrees C)
- Ingredients:
- 1 (3 pound) beef tenderloin roast
- 3/4 cup soy sauce 1/2 cup melted butter
Cream of Tomato Soup
By Connie
Clinton's recipe from the Chew
- 1 onion cut up
- 6 to 8 cloves of smashed garlic
- 2 - 28 oz can whole tomatoes - drained but reserve juice
- salt and pepper
- olive oil
- chicken or vegetable stock
- fresh thyme
- cream