Walt's profile page
Recipes
French Onion Soup
By Walt
Instructions In a Dutch oven, melt butter over medium heat; add onions and sugar
- 1/2 cup butter
- 6 large yellow onions, thinly sliced
- 1 tablespoon sugar
- 2 tablespoons all-purpose flour
- 3 (14.5-ounce) cans beef broth
- 1 (10.5-ounce) can beef consommé
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Thyme Croutons
- Shredded Gruyére cheese
Blue Willow Squares
By Walt
Preheat oven to 350 degrees
- Ingredients:
- 1 package yellow cake mix
- 1/2 cup butter, softened
- 1 cup chopped pecans
- 4 eggs, divided use
- 8 ounces cream cheese, softened
- 16 ounces confectioners' sugar
Duck with Raspberries
By Walt
Directions Preheat oven to 400ºF
- 1/2 to 2 pounds] salt and freshly ground black pepper, to taste 1/4 cup finely chopped shallots 1 garlic clove, chopped 1 tablespoon sugar 2 tablespoon raspberry balsamic vinegar 1/2 cup demi
- glace 1
- 1/2 cups fresh raspberries, divided 1/2 tablespoon unsalted butter, cut into bits
Cheesy Chicken Casserole
By Walt
This cheesy dish is similar to the potluck classic known as poppyseed chicken casserole, or Ritz cracker chicken ca...
- 4 chicken breasts, cooked and chopped (season with salt and pepper)
- 1 (16 ounce) package wide egg noodles, cooked
- 1 (24 ounce) container sour cream
- 2 (10 3/4 ounce cans cream of chicken soup
- 1 (8 ounce) package shredded Cheddar cheese
- 1 (8 ounce) package shredded mozzarella cheese
- 1 sleeve round buttery crackers, crushed (optional)
- 1/4 cup margarine, melted
- 2 tablespoons poppy seed (optional)
Coconut Cream Pie
By Walt
In a medium saucepan on medium-high heat combine the sugar, flour and salt
- 1 Cup Granulated sugar
- 1/2 Cup all purpose flour
- 1/4 Teaspoon salt
- 3 Cups milk
- 4 Eggs, separated
- 3 Tablespoons butter
- 1 1/2 Teaspoons vanilla extract
- 1 1/3 Cups flaked coconut
- 1 9-inch pastry pie crust
Italian Cream Cake
By Walt
Donna Willcut, Pryor, Oklahoma, Southern Living NOVEMBER 1996
- 1/2 cup butter or margarine, softened
- 1/2 cup shortening
- 2 cups sugar
- 5 large eggs, separated
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 cup flaked coconut
- Nutty Cream Cheese Frosting Ingredients
- 1 cup chopped pecans
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup butter or margarine, softened
- 1 tablespoon vanilla extract
- 1 (16-ounce) package powdered sugar, sifted
Chicken Massaman Curry
By Walt
Heat vegetable oil in a large saucepan over medium heat
- 2 tablespoons vegetable oil
- 3 tablespoons curry paste
- 1 (3/4 inch thick) slice ginger, minced
- 1 1/4 pounds skinless, boneless chicken breast meat - cubed
- 3 tablespoons brown sugar
- 3 tablespoons fish sauce
- 3 tablespoons tamarind paste
- 1/3 cup peanut butter
- 3 cups peeled, cubed potatoes
- 1 (13.5 ounce) can coconut milk
- 3 tablespoons fresh lime juice
Carrot Cake (Mama Lucy's)
By Walt
Thoroughly mix sugar, flour, soda, salt and cinnamon
- 2 Cups Sugar
- 2 Cups Flour
- 2 Teaspoons Baking Soda
- 1/2 Teaspoon Salt
- 1 Teaspoon Cinnamon
- 4 Eggs
- 1 Cup Vegetable Oil
- 4 Cups Grated Carrots (8 Medium Carrots)
- 1/2 to 1 Cup Pecans
- Frosting
- 4 Tablespoons Butter
- 8 Ounces Cream Cheese
- 4 1/3 Cups Powdered Sugar
- 2 Teaspoons Vanilla
Rasole
By Walt
Beet Salad
- 3 Cold boiled potatoes
- 3 Cans beets
- 1/2 Cup sweet pickles
- 1/4 Cup finely chopped onions
- 1/2 Tbsp. Horseradish
- 1 Tbsp. Mustard
- 3 Finely chopped eggs
- 3 Herring pieces (finely chopped)
- 1 Cup sour cream
- Salt
To Die for Crock Pot Roast
By Walt
Amazing flavor, and so simple! No salt needed here
- 1 (4 -5 lb) beef roast, any kind
- 1 (1 1/4 ounce) package brown gravy mix, dry
- 1 (1 1/4 ounce) package dried Italian salad dressing mix
- 1 (1 1/4 ounce) package ranch dressing mix, dry
- 1/2 cup water