Fleur de lis' profile page
Recipes
Peach Pie
By Fleur de lis
What's better than a warm, delicious home-made peach pie? A warm peach pie served with vanilla ice cream!
- Topping:
- 6 to 8 peaches, finely chopped
- Pillsbury pie crusts
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon cinnamon
- 2 teaspoon corn starch
- 1 teaspoon vanilla extract
- 6 dabs butter
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
Chocolate Bundt Cake
By Fleur de lis
Preheat oven to 350 degrees
- 1 box Duncan Hines Devil's Food cake mix
- 1 3.9oz box of Chocolate instant pudding mix
- 1 cups sour cream
- 1 cup melted butter
- 5 eggs
- 1 teaspoon vanilla extract
- 2 cups semisweet chocolate chips
Chicken Rice-A-Roni Salad
By Fleur de lis
Cook rice according to box directions
- 1 pkg chicken flavored Rice-A-Roni (prepared several hours before)
- 1/2 cup chopped green & red bell peppers
- 4 green onions or 1 slice of yellow onion finely chopped
- 10 pimento stuffed green olives sliced
- 1 jar marinated artichokes (save juice) chopped
- 1/2 cup light mayonnaise
- 1/2 tsp curry powder
- 3 chicken breasts, cooked and cut into bite sized pieces
- 1 or 2 chopped tomatoes
- your favorite lettuce/greens salad mixture
BOILED COOKIES – Trudy Hopper
By Fleur de lis
Pour by spoonful on waxed paper to harden
- Mix together and bring to a boil:
- 1 stick butter
- 2 cups sugar
- 1/2 cup milk
- 4 Tblsp cocoa
- 1/4 cup crunchy peanut butter
- chopped pecans optional
- Boil for 1/1/2 minutes. Remove from heat and add:
- 2 1/2 cups oatmeal
- 2 TBLSP vanilla
- pinch of salt
Spinach Madeleine
By Fleur de lis
Cook spinach according to directions on package
- 2 packages frozen chopped spinach
- 4 TBSP butter
- 2 TBSP flour
- 2 TBSP chopped onion
- 1/2 cup evaporated milk
- 1/2 cup vegetable liquor
- 1/2 teasp black pepper
- 3/4 teasp celery salt
- 3/4 teasp garlic powder
- salt to taste
- 6 oz rolll of Jalapenos cheese
- 1 teasp Worcestershire sauce
- red pepper to taste
Cod Fish - Baked
By Fleur de lis
1. Preheat oven to 400 degrees 2
- 4 Tbsp butter
- 1/2 sleeve Ritz Crackers, crushed
- 1 pound thick cut cod loin
- 1/2 lemon, juiced
- 1/4 cup dry white wine
- 1 Tbsp chopped fresh parsley
- 1 Tbsp chopped green onion
- 1 lemon, cut into wedges
CHOCOLATE PECAN CHRISTMAS FUDGE PIE
By Fleur de lis
Combine choc crums and 1/3 cup melted butter, mixing well
- 1 1/4 cups choc. Wafer crumbs
- 1/3 cup butter melted
- 1/2 cup butter softened
- 3/4 cup firmly packed light brown sugar
- 3 large eggs
- 2 cups (12 oz) semi sweet choc morsels, melted
- 1/2 cup all purpose flour
- 2 teasp instant coffee granules
- 1 teasp vanilla extract
- 1 cup chopped pecans
- Garnishes: vanilla ice cream, fudge topping
HOMEMADE ICECREAM
By Fleur de lis
Whip cream and set aside, separate eggs and beat whites till fairly stiff and set aside, beat yolks, add sugar then...
- 6 Eggs
- 2 cups sugar
- large can evaporated milk
- 1/2 pt whipping cream
- 1 teasp. Vanilla extract
- 6 cups of fruit mashed in blender
Eggplant Casserole 2
By Fleur de lis
Grease a 1-quart casserole
- 1 medium eggplant, peeled and cubed
- salt
- 1/4 teaspoon ground black pepper
- 1 clove garlic, mashed and finely minced
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1/2 red bell pepper, chopped
- 2 large eggs, beaten
- 1 cup soft bread crumbs, divided
- 1 1/2 cups shredded sharp Cheddar cheese, divided
- 1 tablespoon butter
Greek Hummus
By Fleur de lis
In the bowl of a food processor, place the chickpeas and red bell pepper
- 3 cups drained cooked chickpeas
- 1 roasted red bell pepper, skinned, seeded, and coarsely chopped (about 1/2 up)
- 3/4 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1/2 cup tahini
- 2 tablespoons water
- 4 to 6 tablespoons lemon juice, to taste
- 4 tablespoons extra-virgin olive oil
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground black pepper
- 1 tablespoon chopped parsley leaves
- 1/4 teaspoon sweet paprika