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Recipes
Finnys, Frozen Chocolate
By LadyRev-2
This was a recipe Terry Davis gave to me
- 1 cup butter or margarine
- 2 cups sifted powdedred sugar
- 4 oz. unsweetened chocolate, melted
- 4 eggs
- 3/4 tsp peppermint
- 2 tsp vanilla
- 1 cup vanilla wafer cumbs or graham cracker
- whipped cream
- maraschino cherries (optional)
Skillet Sausage and Potatoes
By LadyRev-2
To transport, pack ingredients, transporting sausage in an insulated cooler with ice packs
- 1/2 pound cooked smoked turkey sausage
- 3 to 4 tablespoons olive oil or cooking oil
- 1-3/4 pounds unpeeled red-skinned potatoes
- 2 medium onions
- 1 teaspoon dried thyme, crushed
- 1-1/2 to 2 teaspoons cumin seed, slightly crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Apple Cake
By LadyRev-2
When we had a surprise event for Bill Smith we brought into Phoenix a favorite teacher and a favorite coach of Bill...
- 3/4 cup Crisco Oil
- 1 cup sugar
- 1 egg
- 1 1/2 cups flour
- 1 tsp soda
- 1/8 tsp salt
- 1/2 tsp cinnamon
- 1 tsp vanilla
- 2 cups chopped apples
- 1/2 cup walnuts
Lettuce Wraps
By LadyRev-2
Wash the lettuce, dry, and separate the leaves
- • Sauce:
- • 1 head iceberg lettuce or romaine lettuce leaves (whichever you prefer)
- • 1 tablespoon soy sauce
- • 2 tablespoons oyster sauce
- • 1 tablespoon dry sherry
- • 1 teaspoon sugar
- • Remaining Ingredients:
- • 1 tablespoon sesame oil
- • 1 slice ginger, minced
- • 1 garlic clove, minced
- • 2 green onions, chopped
- • 1 lb meat from chicken breasts or sliced white chicken meat
- • 1 red pepper, seeded and diced
- • 1 can water chestnuts, rinsed in warm running water and chopped
- • 1 stalk celery, diced
- • 1 teaspoon cornstarch mixed with 2 tablespoons water
Chili Chicken
By LadyRev-2
This is an old Cross Roads recipe, given to me by Sue Kenly
- 1 package corn tortillas (small package - about 8 or so)
- 2 cans cream of chicken soup
- 1 cup diced chicken
- 1/2 can evaporated milk
- 1 can green chiles
- 1 1/2 cups grated cheddar cheese
Margarita Shrimp Tacos
By LadyRev-2
Peel and devein shrimp, retaining tails, if desired set aside
- 1 1/2 lbs. Ocean Garden Mexican Shrimp, shell on, uncooked
- 1/2 C. Tequila
- 1/2 C. Lime juice
- 1 tsp. Salt
- 1 or 2 Garlic clove, minced
- 2 to 3 Tbs. Olive oil
- 2 Tbs. Cilantro, chopped
- 2-4 Flour tortillas, 6 or 7 inches
- Shredded lettuce as needed
- Black Bean and Corn Relish as needed
- Salsa fresca as needed
- Black Bean and Corn Relish
- 1 15 oz. can Black beans
- 1 10 oz. can Corn kernels
- 1/2 C. Red onion, chopped
- 1/4 C. Olive oil
- 2 Tbs. Lime juice
- 1/4 tsp. Cumin, ground
- 1/4 tsp. Oregano
Chicken Chili Nachos
By LadyRev-2
This recipe uses the Chicken Chili recipe (in another location) Layering the ingredients is the key to great nac...
- " Chicken Chili
- " Tortilla chips
- " Sliced pickled jalapenos
- " Monterey Jack cheese
- " Cheddar Cheese
Pork Tenderloin, Marinated
By LadyRev-2
Score pork with a fork, place in baking dish and set aside
- 12 - 16 ounces pork tenderloin
- 1 teaspoon Asian sesame oil
- 2 tablespoons orange juice
- 1 scallion, sliced
- 1/4 cup of soy sauce
- 1 tablespoon ginger, grated
- 1 tablespoon honey
- 1 tablespoon sesame seeds
- 2 cloves garlic, smashed
Chicken Sate
By LadyRev-2
(In this sate recipe, you actually cook the peanut sauce with the chicken
- 2 tablespoons vegetable oil
- 1 cup chicken broth or bouillon
- 1 garlic clove, crushed
- 1/2 teaspoon salt
- 1 tomato, peeled, seeded, chopped
- 1/2 teaspoon crushed dried red pepper
- 1/4 cup chunk style peanut butter
- 1 lb boneless, skinless chicken breasts
Ensenada Crepes
By LadyRev-2
This is a recipe from an old Shadow Rock friend, Bill Piper
- For Cheese sauce:
- 12 thin large tortillas
- 12 slices ham
- 1 # Jack Cheese in 1/4" strips
- 1 large can green chilis in 1/4 strips.
- For Cheese sauce
- 1 stick margarine
- 1/2 cup flour
- 1 quart milk
- 3/4 # cheddar cheese, grated
- 1 tsp prepared mustard
- 1/2 tsp salt
- dash pepper
- Serving for 4
- Reduce number of tortilla ingredients
- 1/3 stick margarine
- 1/4 cup flour
- 1 1/2 cups milk
- 1/2 # grated cheese
- 1/4 tsp salt
- 1/2 tsp mustard
- dash pepper