Hortond's profile page
Recipes
Pork - Roasted Pork Loin
By Hortond
In a skillet, combine the first 12 ingredients; saute until the vegetables are tender
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped green pepper
- 3 tablespoons butter or margarine
- 6 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon ground mustard
- 1/2 teaspoon garlic powder
- 1 (4 pound) boneless pork loin roast
Fudge - Peppermint Chocolate Fudge
By Hortond
1.In heavy saucepan, over low heat, melt chips with EAGLE BRAND® and salt
- 2 cups milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
- Dash salt
- 1/2 teaspoon peppermint extract
- 1/4 cup crushed hard peppermint candy
Fudge - Maple Walnut Fudge
By Hortond
Yum! This fudge features maple flavor and is topped with crunchy walnuts
- 2 tablespoons butter
- 2/3 cup NESTLE® CARNATION® Evaporated Milk
- 1 1/2 cups granulated sugar
- 1/4 teaspoon salt
- 2 cups miniature marshmallows
- 1 (12-ounce) package NESTLE® TOLL HOUSE® Premier White Morsels
- 1/2 cup walnuts, chopped
- 2 teaspoons maple flavored extract
- 50 walnut halves or pieces
Mac 'n Cheeseburger Casserole
By Hortond
1. Cook beef until browned at medium-high heat in large non-stick skillet
- 1 lb (500 g) extra lean ground beef
- 2 cups (500 mL) sliced mushrooms
- 1 cup (250 mL) chopped red and yellow peppers
- 1/2 cup (125 mL) each, chopped onions and chopped celery
- 1 can (14 oz) stewed tomatoes, undrained
- 1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Mushroom Soup
- 2 cups (500 mL) uncooked whole wheat elbow pasta
- 2 tbsp (30 mL) Worcestershire sauce
- 1 tbsp (15 mL) chili powder
- 1/4 cup (60 mL) shredded sharp Cheddar cheese
Slow-Cooked Pork Barbecue
By Hortond
Cut roast in half; place in a slow cooker
- 1 (3 pound) boneless pork loin roast (Butt roast)
- 1 1/2 teaspoons seasoned salt
- 1 teaspoon garlic powder
- 1 cup barbecue sauce
- 1 cup regular cola
- 8 sandwich rolls, split
Southwestern Chicken
By Hortond
1. Brown chicken well in heated oil at medium-high heat in large skillet – about 5 minutes per side
- 4 (about 1 lb / 500 g) boneless, skinless chicken breasts
- 1 tbsp (15 mL) canola oil
- 1/4 cup (50 mL) finely chopped onion
- 1 cup (250 mL) finely diced plum tomatoes
- 1/2 cup (125 mL) each, chopped red and green pepper
- 1 can (10 oz / 284 mL) CAMPBELL'S® Condensed Low Fat Cream of Mushroom Soup
- 1/2 cup (125 mL) water
- 1 tbsp (15 mL) chili powder
- 1/2 tsp (2 mL) ground cumin
Baby Back Ribs
By Hortond
These are tender and the meat falls right off the bone
- 4 pounds pork baby back ribs
- salt and pepper to taste
- 2 cups ketchup or bbq sauce
- 1 cup chili sauce
- 1/2 cup packed brown sugar
- 4 tablespoons vinegar
- 2 teaspoons dried oregano
- 2 teaspoons Worcestershire sauce
- 1 dash hot sauce
New York Cheesecake
By Hortond
Preheat oven to 400 degrees F (205 degrees C)
- 2 pounds cream cheese
- 3/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1 cup sour cream
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons melted butter
- 1/4 cup white sugar
Lemonade
By Hortond
In a small saucepan, combine sugar and 1 cup water
- 1 3/4 cups white sugar
- 8 cups water
- 1 1/2 cups lemon juice (about 12 lemons)
Potato Casserole
By Hortond
1. Preheat oven to 350 degrees F (175 degrees C)
- 1 (20 ounce) package frozen hash brown potatoes, thawed
- 1 cup melted butter, divided
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 onion, finely diced
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 pint sour cream
- 2 cups shredded sharp Cheddar cheese
- 1/4 cup whole wheat flake cereal