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Recipes
Slow Cooker Enchilladas
By GNSnavely
In a skillet, book beef, onion, and green pepper until beef is browned and vegetables are tender
- 1 lb. ground beef
- 1 c chopped onion
- 1/2 c chopped green pepper
- 1 16 oz can pinto or kidney beans - drained and rinsed
- 1 15 oz can black beans - drained and rinsed
- 1 10 oz can diced tomatoes and green chilies, undrained
- 1/3 c water
- 1 t chili powder
- 1/2 t ground cumin
- 1/2 t salt
- 1/4 t pepper
- 1 c shredded sharp cheddar cheese
- 1 c shredded Monterey Jack cheese
- 6 or 7 flour tortillas
Chinese Style Beef Steak
By GNSnavely
Joyce Hansen St. John's, Newfoundland
- Marinade:
- Flank or tenderloin steak = slice steak while still semi-froze
- 3 T soy sauce
- 3 T cornstarch
- 1/2 c cold water
- 1 t meat tenderizer
- 1/2 t baking soda
- 1 egg white
- Sauce:
- 1 t salt
- 3 T catsup
- 3 T worcestershire sauce
- 1 T sugar
- 5 T cold water
- 1/2 T cornstarch paste (cornstarch mixed with cold water)
- 3 c oil
Tomato Basil Soup
By GNSnavely
Blend canned tomatoes, juice and all, in a blender until smooth
- 4 T butter
- 1 can (28 oz) whole peeled tomatoes
- 1 box chicken broth
- 3 cans (12 oz) tomato juice
- 1 pint (2 cups)heavy cream or half-n-half
- dried basil to taste (start with 5 T)
- salt and pepper to taste
- Optional: 1 can tomato paste - for richer soup
Fruit Cubes
By GNSnavely
Blend all ingredients in the blender
- 1 can crushed pineapple – including juice
- 1/4 frozen orange juice concentrate – undiluted
- 3 Tablespoons lemon juice
- 5 Tablespoons sugar
Cranberry Crock Pot Pork Tenderloin
By GNSnavely
Sharon Nix
- 2 1/2 - 3 lb boneless rolled pork loin (pork tenderloin)
- 16 oz can whole berry cranberry sauce
- 1/2 c sugar
- 1 tsp dry mustard
- 1/4 t ground cloves
- 2 T cornstarch
- 2 T cold water
Pork Tenderloin with Cider Cream
By GNSnavely
Bake tenderloin at 350 until tender Remove tenderloin from baking pan, cover with foil, and set aside to rest
- 1 pork tenderloin
- 1/2 c chicken broth
- 1/4 c apple cider
- 1/4 c apple cider vinegar
- 1/3 c heavy cream
- Salt and pepper to taste
Coconut - Honey Ice Cream
By GNSnavely
From Dorothy Doss; Crookston, MN
- 1 1/2 cup honey
- 4 eggs, slightly beaten
- 3 cups heavy cream
- 2 teaspoons vanilla
- 1/2 teaspoons lemon extract
- 1/2 teaspoon salt
- 3 cups milk
- 3 1/2 oz. flaked coconut
- 2 (8 1/2oz.) can or 17oz. fresh crushed pineapple
Angel Food Cake Topping
By GNSnavely
Sprinkle pudding over pineapple (partly drained) Allow to stand 5 minutes Fold in cool whip Slice angel food cak
- 15 oz can crushed pineapple
- 3 oz instant vanilla pudding
- 1 large tub cool whip
Plantation Pralines
By GNSnavely
1 1/2 to 2 dozen
- 3 cups brown sugar
- 1/8 teaspoons salt
- 1/4 teaspoons cream of tarter
- 1 cup milk
- 2 tablespoons butter
- 1 teaspoons vanilla
- 2 1/4 cups pecan halves
Coconut Macaroon
By GNSnavely
1 1/2 dozen
- 1 1/3 cup coconut
- 1/3 cup sugar
- 2 tablespoons flour
- 1/8 teaspoons salt
- 2 egg whites
- 1/2 teaspoon almond extract