Karen-9's profile page
Recipes
Salads - Winter Salad
By Karen-9
Dressing: 1-1/2 cup mayo 1/3 cup sugar 3 Tbls
- 1 cup sliced Mushrooms
- small head Cauliflower
- head Broccoli
- 1 cup sliced Carrots
- Red Onion (sliced very thinly)as desired
- Dressing (below)
Vegetables: Sesame Green Beans
By Karen-9
From Rachel Ray
- 1-1/2 lbs. fresh green beans, washed and trimmed
- 1 tbls. vegetable oil
- 1 tsp. dark sesame oil
- 1/2 tsp. crushed red pepper flakes
- 2 Tbls. toasted sesame seeds (handful)
- Coarse salt
Vegetables: Mom’s Potato Casserole A family favorite
By Karen-9
A family favorite
- 2 # frozen hash brown potatoes
- 1 stick butter, melted
- Pour butter over potatoes in 13 x 9 pan.
- In bowl, combine 2 cup grated cheddar, 1 can cream of mushroom soup, 1 cup sour cream, 1/2 cup chopped onion, salt and pepper. Spread over potatoes. Mix 2 cups crushed cornflakes with 1 stick melted butter. Put on top of everything else.
Pickles - Vegetable Relish
By Karen-9
Good on hot dogs! Recipe from Family Circle magazine
- 5 cups finely chopped zucchini
- 4 cups finely chopped onions
- 4 cups corn (fresh or canned, drained)
- 2 cups finely chopped red pepper
- 2 cups finely chopped green pepper
- 1/4 cup Kosher (coarse) salt
- 3 cups sugar
- 3 cups white vinegar
- 1/3 cup Dijon mustard
- 2 tsp. dry mustard
- 1-1/2 tsp. celery seed
- 1/4 tsp. cayenne pepper
Grilled Onion
By Karen-9
Hollow out center of onion to depth of 1"
- 1 large onion, peeled
- 1 Tbls. butter
- 1 tsp. beef bouillon granules
Creamy Carrot Casserole
By Karen-9
Taste of Homes Best Church Supper Recipes
- 1-1/2 lbs. carrots, peeled, & sliced
- 1 cup mayonnaise
- 1 tbls. grated onion
- 1 tbls. prepared horseradish
- 1/4 cup shredded cheddar cheese
- 2 tbls. buttered bread crumbs
Breads: Herbed Onion Focaccia
By Karen-9
In bread machine pan, place the first 11 ingredients in order shown
- Topping:
- 1 cup water (70-80 degree)
- 1/3 cup finely chopped onion
- 1 Tbls. sugar
- 1-1/2 tsp. salt
- 1 tsp. grated parmesan cheese
- 1/2 tsp. garlic powder
- 1/2 tsp. dried basil
- 1/2 tsp. dill weed
- 1/2 tsp. pepper
- 3 cup flour
- 2 tsp. active dry yeast
- 1 Tbls. olive oil
- 1/2 tsp. grated parmesan cheese
- 1/2 tsp. dried parsley flakes
- 1/4 tsp. salt
- 1/8 tsp. pepper
Zucchini Pie
By Karen-9
This is a good way to use up those big zucchini! This tastes just like Dutch Apple Pie!
- Crumb Topping (mix until crumbly):
- 4 cup zucchini (peel, cut lengthwise, scoop out seeds, slice to resemble apple slices)
- 1-1/2 tsp. cream of tartar
- 1 Tbls. Butter
- 1 Tbls. Lemon Juice
- 1-1/4 cup sugar
- 1-1/2 tsp. cinnamon
- 2 Tbls. Flour
- Dash nutmeg
- 1 – 9” unbaked pie shell
- 1 stick butter/margarine
- 1/2 cup sugar
- 1 cup flour
Breads: Cranberry Nut Bread
By Karen-9
Mix together. Pour into 2 greased loaf pans (or 8 greased mini-bundt pans)
- 2-1/4 cup flour
- 1-1/4 cup sugar
- 1-1/2 tsp. baking powder
- 1/2 tsp. soda
- 1 egg, well beaten
- 1 cup orange juice
- 4 Tbls. melted butter
- 1/4 cup water
- Grated orange rind
- 1 cup coarsely chopped pecans
- 1-1/2 cup chopped cranberries
Karen's Spaghetti Sauce
By Karen-9
Following this recipe will give you a conservatively spicy sauce
- Blend all in food processor. Cook and allow to slowly bubble for 2-3 hours, stirring often. Then add:
- 1/2 bushel (5 gal.) tomatoes, peeled
- 5 lbs. (6 cups) onions
- 4 hot peppers (I add 6-8 usually)
- 3 green peppers (I usually add 5)
- 1 cup sugar
- 1 cup canola or olive oil
- 1/2 cup salt
- 5 Tbls. basic
- 3 Tbls. oregano
- 3 Tbls. parsley
- 6 bay leaves
- 5 Tbls. minced garlic
- 4 Tbls. fennel seed
- 4 – 12 oz. cans Contadina Tomato Paste
- Cook again, slowly bubbling, for 2-3 hours, stirring often, until desired thickness.