Pbaumgartner's profile page
Recipes
MIMOSA HAWAIIAN
By pbaumgartner
(Peg’s recipe)
- 1 (12 oz.) can apricot nectar
- 1 (12 oz.) can pineapple juice
- 1 (6 oz.) can frozen orange juice concentrate, thawed
- 3/4 c. water
- 1 (25.4 oz.) bottle champagne, chilled
ZUCCHINI HASH BROWNS
By pbaumgartner
(Peg’s recipe)
- 1 cup grated zucchini
- 2 eggs, beaten
- 1 Tbs. grated onion
- 1 Tbs. canola oil
- Dash of onion powder
- Dash of garlic powder
- Salt and pepper to taste
MUSHROOMS A L' ALGONQUIN
By pbaumgartner
This recipe was reported to have originated at the famous Algonquin Hotel in New York where many of the famous lite...
- 20 large mushroom caps
- 1/4 lb. butter
- Salt
- 20 tiny oysters, smoked
- 1 lemon
SPAGHETTI BAKE
By pbaumgartner
(Peg’s recipe)
- 2 lbs. ground beef
- 1 c. chopped onion
- 1 clove garlic, minced
- 1 28-oz. can tomatoes, cut up
- 1 16-oz. can tomato sauce
- 1 6-oz. can tomato paste
- 2 tsp. sugar
- 1 1/2 tsp. dried oregano
- 1 tsp. salt
- 1 tsp. dried basil
- 12 oz. spaghetti, cooked and drained
- 4 c. shredded Mozzarella cheese
- 1/2 c. grated parmesan cheese
ROXANNE'S STUFFED MUSHROOMS
By pbaumgartner
Roxanne (and Kurt) Bachman are neighbors of Peg and Randy in the Dallas Bay area
- 2 large boxes fresh mushrooms (caps only)
- 2 c. shredded cheese
- 1 lb. bacon, fried until crisp and crumbled
- mayonnaise--enough to hold cheese and bacon together
- Lawry's salt--to taste
ZUCCHINI-CRUSTED PIZZA
By pbaumgartner
(Moosewood Cookbook) A normal pizza on top, and a beautiful egg-and-cheese crust, with flecks of green and a sligh...
- Preheat oven to 350° F.
- THE CRUST
- 3 1/2 c. grated zucchini (grate it coarsely)
- 3 eggs, beaten
- 1/3 c. flour
- 1/2 c. grated mozzarella
- 1/2 c. grated parmesan
- 1 Tbs. fresh basil leaves, minced (or 1/2 tsp. dried)
- Salt and pepper
CREOLE JAMBALAYA
By pbaumgartner
(Peg's recipe)
- 1 1/2 lbs. raw, cleaned shrimp
- 2 Tbs. margarine
- 3/4 c. chopped onion
- 2 stalks celery, chopped
- 1/2 large green pepper, chopped
- 1 Tbs. chopped parsley
- 1 clove garlic, minced
- 1 lb. Andouille sausage
- 1-28 oz. can chopped tomatoes
- 1 (10 1/2 oz.) can condensed beef broth plus 1 can water
- 1 c. uncooked long grain rice
- 1 tsp. sugar
- 1/2 tsp. crushed thyme
- 1/2 tsp. chili powder
- 1/4 tsp. pepper
BROCCOLI AND RICE
By pbaumgartner
(Jeanine's recipe)
- 2-10 oz. pkg. chopped broccoli
- 8 oz. Cheez Whiz
- 1 can cream of celery soup
- 1 can cream of mushroom soup
- 1 stick butter or margarine
- 1 c. Minute Rice, uncooked
- sprinkling of oregano if desired
OVEN-BAKED CINNAMON FRENCH TOAST
By pbaumgartner
(Peg's recipe)
- 1 loaf cinnamon bread, cut into 1-inch cubes
- 1 (8-oz.) pkg. cream cheese, softened
- 12 large eggs
- 2 c. whipping cream
- 1/2 c. maple syrup
- 1/2 tsp. maple flavoring
HOT CRAB DIP
By pbaumgartner
Melt the cream cheese in a double boiler over medium heat
- 3 8-oz. pkg. cream cheese
- 1/2 c. mayonnaise
- 2 tsp. prepared mustard
- 1 tsp. onion juice
- 1 tsp. seasoned salt
- 2 tsp. powdered sugar
- 1/2 c. white wine
- 3 6-oz. cans crabmeat, drained
- 1 loaf French bread, cut into 1/4-inch thick rounds