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Recipes
Turkey Pot Pie
By Judycakes
From: Jill Hengel
- Crust:
- 1 1/2 sticks butter
- 2 1/4 cups flour
- 5-6 T cold water
- 6 (5in.) disposable aluminum pans
- 1 egg, slightly beaten
- Turkey Filling:
- 1 stick butter
- 1 1/2 c diced celery
- 1 c chopped onions
- 2 chicken flavored bouillon cubes
- 1/4 c flour
- 1 t dried parsley flakes
- 1/2 t salt
- 1/2 t dried thyme leaves
- 1/8 t pepper
- 3 c milk
- 2 c cooked turkey, cubed
- 1 pkg (10oz) frozen mixed veggies, thawed
Chive Garlic Bread
By Judycakes
In a bowl, combine the butter, Parmesan cheese, chives and garlic
- 1/4 cup butter or margarine, softened
- 1/4 cup grated Parmesan cheese
- 2 tablespoons snipped chives
- 1 garlic clove, minced
- 1 loaf (1 pound) French bread, cut into 1-inch slices
Velvety Almond Cream Soup
By Judycakes
In a large saucepan, melt butter
- 3 tablespoons butter or margarine
- 1 cup chopped celery
- 1/2 cup chopped onion
- 1/4 cup all-purpose flour
- 1/8 teaspoon pepper
- 4 cups milk
- 2 teaspoons instant chicken bouillon granules
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup sliced almonds
Baklava
By Judycakes
In a bowl, combine walnuts, sugar, cinnamon and cloves; set aside
- SYRUP:
- 1-1/2 pounds finely chopped walnuts
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 2 packages (16 ounces each) phyllo dough
- 1 pound butter (no substitutes) melted, divided
- 2 cups sugar
- 2 cups water
- 1 cup honey
- 1 tablespoon grated lemon or orange peel
Creamy Tomato Basil Soup
By Judycakes
In a large saucepan, saute onion and garlic in oil until tender
- 2 tablespoons chopped green onion
- 2 garlic cloves, minced
- 1-1/2 teaspoons olive oil
- 1 can (28 ounces) crushed tomatoes
- 1 can (10-1/2 ounces) condensed chicken broth, undiluted
- 1-1/3 cups water
- 1/4 teaspoon pepper
- 3/4 cup heavy whipping cream
- 2 tablespoons sherry or additional chicken broth
- 2 tablespoons minced fresh basil
- 2 teaspoons sugar
Chili Dip
By Judycakes
From: Kathi Volden
- 2 cans Hormel Chili (no beans)
- green onions
- 1/2 lb or more grated cheddar cheese
- can(2oz) chopped green chili peppers
- 1/8 - 1/4 c Hot sauce
Taco Quiche Recipe
By Judycakes
All your favorite taco flavors of lettuce, tomato, green peppers, onions, and cheddar cheese and sour cream come to...
- 2 pounds ground beef
- 2 envelopes taco seasoning
- 4 eggs
- 3/4 cup 2% milk
- 1 1/4 cups biscuit/baking mix
- Dash pepper
- 1/2 cup sour cream
- 2 to 3 cups lettuce, chopped
- 3/4 cup tomato, chopped
- 1/4 cup green pepper, chopped
- 1/4 cup green onions, chopped
- 2 cups (8 ounces) shredded cheddar cheese
Swiss Cheese Potato Pancakes
By Judycakes
Beat cream cheese until smooth
- 3 oz cream cheese
- 2 eggs
- 4 T flour
- 4 c shredded potatoes
- 1/4 c shredded Swiss cheese
- 2 T grated onion
- 1/4 tsp salt
- 1/8 tsp pepper
- dash cayenne pepper
- 3 T butter
- 3 T olive oil
Almond Potato Soup
By Judycakes
Good served with hot garlic French bread or cheesy croutons
- 1 lb old potatoes
- 1 oz butter
- 1/2 bunch spring onions, white part chopped, green part shredded
- 2 sticks celery, chopped
- salt and pepper, to taste
- 1 1/2 tsp Worcestershire sauce
- 1 pt milk
- 5 fl oz whipping cream
- 2 oz toasted flaked almonds
- 10 fl oz chicken stock or 10 oz can chicken broth
- 1 T flaked almonds, to garnish
Sunny Asparagus Tart
By Judycakes
In a bowl, combine flour, caraway and salt; cut in butter and shortening until mixture resembles coarse crumbs
- FILLING:
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon caraway seeds
- 1/8 teaspoon salt
- 5 tablespoons cold butter (no substitutes)
- 2 tablespoons cold shortening
- 3 to 5 tablespoons ice water
- 1-1/2 pounds fresh asparagus
- 1 package (3 ounces) cream cheese, softened
- 1 egg yolk
- 1 cup whipping cream
- 3 eggs
- 3/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 pound thinly sliced fully cooked ham, julienned
- 1/3 cup grated Parmesan cheese