Fleur de lis' profile page
Recipes
Eggplant Stackers
By Fleur de lis
Peel eggplants and slice 1/2" thick
- 3 nice firm eggplants
- spaghetti sauce with out meat (add mushrooms)
- peanut oil for frying
- Italian bread crumbs
- 2 eggs with milk for wash
- angel hair pasta (optional)
- mozzarella cheese grated
- Parmesan cheese grated
Gobblers for Gobbling
By Fleur de lis
Thanksgiving treat
- 1 16 oz. package of Oreos
- 1/4 cup red hot candies
- 1 1/4 cups malted milk balls
- 1 container of ready to spread chocolate frosting
- 1 package candy corn
YESTERYEAR’S SPECIAL
By Fleur de lis
Mix all ingredients well and roll into log and coat with reserved crumbs
- 1 lb. pitted dates chopped fine
- 1 lb. small marshmellows
- 2 cups pecans chopped
- 1 lb. graham cracker crumbs reserve about 1 cup
- 2 cans condensed milk
Amazing Pork Tenderloin in the Slow Cooker
By Fleur de lis
Place pork tenderloin in a slow cooker with the contents of the soup packet
- 1 (2 pound) pork tenderloin
- 1 (1 ounce) envelope dry onion soup mix
- 1 cup water
- 3/4 cup red wine
- 3 tablespoons minced garlic
- 3 tablespoons soy sauce
- freshly ground black pepper to taste
Chex Party Mix
By Fleur de lis
Melt butter in 250 degree oven on a large 2" deep cake or lasagna pan
- cups each:
- 2 sticks butter
- Rice Chex, Corn Chex, Crispix
- 1 + cup mixed nuts
- 1 + cup tiny pretzels
- 2 tsp seasoned salt
- 1 cup Cheerios
- 4 Tbsp Worcestershire sauce
Chicken Noodle casserole
By Fleur de lis
Cook noodles and rinse with cold water
- 2 1/2 Tbsp. butter
- 1 small pack fresh mushrooms
- 2 1/2 Tbsp. flour
- 2 can Swanson chicken broth
- 1/2 cup heavy cream
- 1 teasp. salt
- 1 12 oz bag broad egg noodles
- 1 jar pimentos, diced
- (use your favorite. Spinach noodles work well, too.)
- 1/3 c. blanched sliced almonds
- 1 cup frozen petit pois peas
- 2 cups cubed cooked chicken
TEA CAKES (SUGAR COOKIES)
By Fleur de lis
- Cream together:
- 2 sticks margarine or butter
- 2 cups sugar
- Add one at a time. . .
- 2 eggs
- 1 1/2 teasp vanilla
- Sift together. . .
- 4 cups flour
- 3 teasp baking powder
- 3/4 teasp salt
- 1/2 teasp nutmeg
Broccoli with Rigatoni
By Fleur de lis
Cook pasta according to package directions
- 8 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 pound fresh broccoli florets
- 1 cup vegetable broth
- 1 cup chopped fresh basil
- 1 pound rigatoni pasta
- 2 tablespoons grated Parmesan cheese
COCONUT CAKE
By Fleur de lis
Preheat oven to 325 degreesCream Crisco and sugar and add flavoring
- 2 cups sugar
- 6 eggs
- 1 cup Crisco
- 1 teasp. Vanilla
- 2 cups flour
- 1 teasp. Salt
- 1 teasp. Butter flavoring
- 1 can angel flake coconut
Apple Crunch Desert
By Fleur de lis
Generously butter pyrex dish
- 3 cans apple pie filling
- 1 box Betty Crocker Butter Pecan cake mix
- Cinnamon
- Nutmeg
- 1 sitck of butter