Pbaumgartner's profile page
Recipes
DOUBLE CHEDDAR MASHED POTATOES WITH HORSERADISH
By pbaumgartner
(Peg's recipe)
- 2 1/2 lbs. (6-7 medium sized) russet baking potatoes, peeled and cut into 1 1/2 inch chunks
- 3 Tbs. softened butter
- 1 c. shredded sharp cheddar cheese
- 1 c. shredded white cheddar cheese
- 1/2 c. warm milk
- 2 Tbs. horseradish
- 2 Tbs. chopped fresh chives or parsley
- Salt and pepper to taste
- Additional shredded cheese for sprinkling on top
APRICOT COCONUT BALLS
By pbaumgartner
(Peg's recipe)
- 1 1/2 c. ground dried apricots
- 2 2/3 c. flaked coconut
- 3/4 c. sweetened, condensed milk
- Confectioner's sugar
SUGAR CREAM PIE
By pbaumgartner
Prepare the pie shell. Combine sugar, flour, and cream, stirring until no flour lumps remain
- 9 " unbaked pie shell
- 1 1/2 c. granulated sugar
- 1/2 c. (scant) flour
- 2 c. thin cream (i.e. half & half)
- Butter
- Nutmeg
CHILI
By pbaumgartner
(Peg’s recipe)
- 1 1/2 lbs. ground beef
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 beef bouillon cube
- 1 c. water
- 1 qt. tomato juice
- 1 pkg. taco seasoning (Peg likes Ortega)
- 1 tsp. chili powder
- 1/4 tsp. cumin
- 1 can (30 1/2 oz.) Brook’s Chili Hot Beans
OVEN-BARBECUED RIBS
By pbaumgartner
(Dad's recipe)
- 2 lb. spareribs, cut in serving-size pieces*
- 1 Tbs. butter or margarine
- 1 clove garlic, minced
- 1/2 c. catsup
- 1/3 c. chili sauce
- 2 Tbs. brown sugar
- 2 Tbs. chopped onion
- 1 Tbs. prepared mustard
- 1 Tbs. Worcestershire sauce
- 1 tsp. celery seed
- 1/4 tsp. salt
- Dash bottled hot pepper sauce
- 3 thin lemon slices
- *Dad preferred to buy country ribs because he thought they had more meat.
MUSHROOM APPETIZER
By pbaumgartner
In a medium nonmetal bowl combine artichokes, shrimp and red pepper strips
- 1/4 c. butter
- 3 cloves garlic, minced
- 1 Tbs. chopped parsley
- 1/4 c. white wine
- 3 Tbs. lemon juice
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 c. mushrooms
ROASTED VEGETABLES
By pbaumgartner
(Peg's recipe)
- 3 Tbs. lemon juice
- 1/4 c. olive oil
- 4 cloves garlic, minced
- 1-2 tsp. salt
- 1/2 tsp. pepper
- 10 tiny red potatoes, halved
- 1 bag (10-oz.) peeled baby carrots
- 1 medium onion, cut into wedges
- 2 small zucchini, cut into 1/2-inch slices
- 1 red pepper, cut into 1/2-inch strips
- 1 Tbs. chopped fresh rosemary
MICROWAVE APRICOT ALMOND BARS
By pbaumgartner
(Peg's recipe)
- 3/4 c. butter
- 1/2 c. powdered sugar
- 3/4 tsp. almond extract, divided
- 1 Tbs. lemon juice
- 1 3/4 c. flour
- 3/4 c. finely chopped almonds, divided
- 1/4 tsp. salt
- 1 (12-oz.) jar apricot preserves
CREAM OF PUMPKIN SOUP
By pbaumgartner
(Peg's recipe)
- 1 Tbs. butter
- 1 large onion, chopped
- 2 (14 1/2-oz.) cans chicken broth, divided
- 1 (16-oz.) can pumpkin
- 1 tsp. salt
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground ginger
- 1/8 tsp. pepper
- 1 1/2 c. milk
- 1 c. half and half
- Bourbon croutons (recipe below)
APRICOT MACADAMIA NUT BARK
By pbaumgartner
(Jeanine's recipe)
- 1/2 c. coarsely chopped macadamia nuts or almonds
- 1 lb. white baking pieces with cocoa butter, cut up, or 1 lb. vanilla-flavored confectioner’s coating, cut up (3 cups)
- 1/3 c. finely snipped dried apricots
- 2 Tbs. finely snipped dried apricots