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Recipes
Hidden Treasurers - Barb Cameron
By zeenieme
Mix mayonnaise with seasonings
- 2 cups mayonnaise
- 1/2 cup horseradish, drained
- 2 tsp dry mustard
- 2 tsp lemon juice
- 1/2 tsp salt
- 1 1/2 to 2 pounds medium shrimp
- 1 basket grape tomatoes
- 1 6 ounce can pitted black olives
- 1 8 ounce can water chestnuts
- 1 6 ounce can whole mushrooms
- 1/2 head cauliflower, cut in bite size pieces
Turkey Casserole - Eva Godfrey
By zeenieme
Mix together. Save 1/2 noodles for top
- 2 cans Campbells (only) mushroom soup
- 2 cups turkey
- 1 cup onions
- 1 cup celery
- 1 cup mushrooms, save liquid
- 1 can chow mein noodles
- 1/2 pound slivered almonds
Steak and Ale Salad Dressings
By zeenieme
Mix together
- Blue Cheese Dressing:
- Use nothing but imported Danish blue cheese mixed to the consistency you like best, with a little buttermilk, mayonnaise and Danish blue cheese crumbles.
- Oil and Vinegar Dressing:
- Oil, Red wine vinegar (the standard proportions is three to one), a little water and poppy seed; fresh ground black pepper, garlic powder, a touch of MSG and salt.
Blue Cheese, Pecans and Pear Salad - Myrna Gaffney
By zeenieme
Or use Silver Palate Champagne Honey Mustard Salad splash
- Dressing:
- 1/2 cup pecans, toasted 5 minutes at 350 degrees. Coat with 1 Tablespoon maple syrup or corn syrup. Return to over for 5 minutes.
- 2 heads Boston Lettuce
- 2 oz blue cheese crumbled
- 1 ripe pear, cut into chunks
- 1 T Dijon mustard
- 1 Garlic clove
- 1/4 cup fruit vinegar
- 1 cup extra virgin olive oil
- Salt and Pepper to taste
Gazpacho Soup - Theresa Francavilla
By zeenieme
Put all ingredients in blender
- 1 - 16 ounce can tomatoes or 3 large tomatoes, peeled and quartered
- 1/2 cucumber sliced and peeled
- 1/4 small onion, sliced
- 1/2 green pepper, sliced
- 1 Tablespoon olive oil or salad oil
- 3 Tablespoons red wine vinegar
- 2 Tablespoon lemon juice
- 1/2 cup liquid
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 to 1 teaspoon sugar
Lentil Soup - Ruth Redden
By zeenieme
In a Dutch oven or soup kettle, saute the celery, onion and garlic in butter or margarine till tender
- 2 celery ribs thinly sliced
- 1 medium onion chopped
- 1 garlic clove minced
- 2 tablespoons butter or margarine
- 6 cups water
- 1 can (28 ounce diced tomatoes undrained
- 3/4 cup dry lentils, rinsed
- 3/4 cup pearl barley
- 2 tablespoons chicken bouillon granules
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary crushed
- 1/4 teaspoon pepper
- 1 cup thinly sliced carrots
- 1 cup (4 ounces) shredded Swiss cheese (optional)
Pine Nut and Orange Wild Rice
By zeenieme
1. Pour 3 cups of water in a saucepan
- 5 cups water
- 1 cup wild rice
- 1 cup brown rice
- 1 cup dried currants
- 1/2 cup toasted pine nuts
- 4 tablespoons grated orange zest
- 1/4 cup olive oil
- 2 tablespoons freshly squeezed orange juice
- Freshly ground black pepper top taste
- Salt to taste (optional)
- Freshly grated Parmesan cheese
Tomato, Fresh Mozzarella and Basil Salad
By zeenieme
1. Arrange 4 tomato slices and 2 mozzarella slices on each of 6 salad plates
- 4 tomatoes, each cut into 6 slices (about 1 1/2 pounds)
- 1/2 pound fresh mozzarella cheese, cut into 12 slices
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 T extra virgin olive oil
- 1/2 cup fresh basil leaves
Petite Lobster Rolls
By zeenieme
1. Brown rolls under broiler 2
- 3/4 pound fresh lobster meat, diced
- 1/2 cup mayonnaise
- 1/2 cup finely chopped celery
- 1 T capers, drained
- 1 1 /2 T finely minced fresh dill
- Pinch of salt
- Freshly ground black pepper to taste
- 16 small rolls, brushed with mayonnaise
Tex -Mex Black Bean Dip
By zeenieme
Place beans in a bowl; partially mash until chunky
- 1 - 15 oz can black beans, drained
- 1 tsp vegetable oil
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1/2 cup diced tomato
- 1/3 cup mild picate sauce
- 1/2 tsp ground cumin
- 1/2 tsp. chili powder
- 1/4 cup (1 oz) shredded, reduced fact Montery Jack Cheese
- 1/4 cup chopped fresh cilantro
- 1 T fresh lime juice