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Recipes
Butterscotch Pudding
By HarryF
Gently whisk together the brown sugar, cornstarch and salt in a medium non-stick pan In a separate bowl whisk tog...
- 1 1/2 cup brown sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 3 cups milk
- 4 egg yolks
- 2 tbs. butter
Peach BISQUICK COBBLER
By HarryF
Turn oven to 375°F. Melt 2 tablespoons butter in 8 x 8 inch baking dish
- 2 tbsp. butter
- 1 c. Bisquick
- 1/2 c. sugar
- 1/2 c. milk
- 3 c. cut up peaches
Mixed Vegetable Gelatin
By HarryF
Dissolve gelatin and salt in boiling water
- 3 oz. lime jello
- 3/4 t. salt
- 1 C. boiling water
- 3/4 C. cold water
- 2 T. vinegar
- 2 t. grated onion
- 1/2 C. finely chopped cabbage
- 1/2 C. grated carrots
- 1/4 C. finely chopped celery
- 3 T. finely chopped bell pepper
Beau Monde Dip
By HarryF
1. In a small mixing bowl, combine sour cream, mayonnaise, onion, Beau Monde ™ seasoning, dill, and dried parsle...
- 3/4 cup sour cream
- 3/4 cup mayonnaise
- 1 tablespoon minced onion
- 1 teaspoon Beau Monde seasoning
- 1 teaspoon dried dill weed
- 1 teaspoon dried parsley
Maple Pecan Refrigerator Cookies
By HarryF
1, Beat butter until creamy
- 1 cup butter, softened
- 1/2 cup sugar
- 3 T. maple syrup
- 1 egg yolk
- 1/2 t. vanilla
- 1/2 t. maple extract
- 2 cups flour
- 1 1/2 cups chopped pecans
Horseradish Gravy (for corned beef & Cabbage)
By HarryF
In a small saucepan, melt butter
- 3 T butter
- 2 T all-purpose flour
- 1 to 2 C liquid from brisket
- 1 T cider vinegar
- 1 T sugar
- 1/4 C horseradish
Five-Hour Stew
By HarryF
Combine in casserole. Bake at 265° for 5 hours Serve with rice, noodles or potatoes
- 2 lbs. cubed chuck
- 1/2 green pepper
- 2 onions, cubed
- 4 carrots, fingered
- 1 cup chopped celery
- 2 cups stewed tomatoes
- 1 6 oz. can tomato sauce
- 4 tbs. Minute tapioca
- 1 tbs. brown sugar
- 1 cup Burgundy wine
- salt, pepper
- 2 beef bouillon cubes.
Ham & Bean Soup
By HarryF
In a large saucepan, saute the carrots, celery, garlic and onion in butter until tender
- 2 medium carrots, sliced
- 2 celery ribs, chopped
- 1/2 c chopped onion
- 2 T butter
- 4 cans great northern beans, rinsed and drained
- 4 c chicken broth
- 2 c cubed, cooked ham
- 1/2 t chili pwdr
- 1/2 t minced garlic
- 1/4 t pepper
- 1 bay leaf
Corn & Crabmeat Soup
By HarryF
1. Ina large heavy saucepan over low heat, melt butter; add flour, stirring until smooth
- 1/4 c. butter
- 1/4 c. flour
- 2 c. water
- 2 c. half & half
- 1 lb. crabmeat
- 1 can whole kernel corn, drained
- 2 T. chicken bouillon granules
- 1/2 t. garlic salt
- 1/4 t. garlic powder
- 1/4 t. pepper