Judycakes' profile page
Recipes
German Potato Salad
By Judycakes
From Nancy Rogers
- 6 lbs red potatoes (unpeeled)
- 1 lb diced bacon
- 1 1/2 c chopped onion
- 6 tsp salt
- 1/2 tsp pepper
- 1 c sugar
- 1 c white vinegar
- 2 eggs, beaten
Scandinavian Almond Bars
By Judycakes
In a mixing bowl, cream sugar and butter; beat in egg and extract
- 1 c sugar
- 1/2 c butter, softened
- 1 egg
- 1/2 tsp almond extract
- 1 3/4 c flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 T milk
- 1/2 c sliced almonds, chopped
- ICING
- 1 c confectioners' sugar
- 1/4 tsp almond extract
- 1-2 T milk
Peas Amandine
By Judycakes
Cook peas according to package directions; drain
- 1 package (16 ounces) frozen peas
- 1/4 cup slivered almonds
- 3 tablespoons butter
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 1/4 cup chopped onion
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Mozzarella Filled Chicken with Vegetables
By Judycakes
Pound chicken breasts with meat mallet, rolling pin or skillet to flatten to l/4 inch thickness
- 4 boneless chicken breast halves, skinned
- 8 teaspoons Dijon mustard
- Dried basil, crumbled
- Dried oregano, crumbled
- Garlic powder
- Salt and pepper
- 4 ounces mozzarella, cut into 4 slices
- 1/2 cup all purpose flour
- 4 tablespoons olive oil
- 2 medium onions, sliced
- 12 mushrooms, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/4 cup dry white wine
Tuxedo Strawberries
By Judycakes
Line a tray or baking sheet with waxed paper; set aside
- 18 medium fresh strawberries
- 1 cup (6 ounces) vanilla chips
- 3-1/2 teaspoons shortening,
- divided
- 1-1/3 cups semi-sweet chocolate chips
- Pastry bag or small heavy-duty resealable plastic bag
- #2 pastry tip, optional
Cauliflower Au Gratin Recipe
By Judycakes
Melt butter in a large skillet
- 6 tablespoons butter, cubed
- 1 to 2 garlic cloves, minced
- 4 ounces cooked ham, chopped
- 1 head cauliflower, broken into florets
- 2 tablespoons all-purpose flour
- 1-1/2 cups heavy whipping cream
- 1/4 teaspoon salt
- Pepper to taste
- Pinch cayenne pepper
- 1-1/2 cups (4 to 6 ounces) shredded Swiss cheese
- 2 to 3 tablespoons minced fresh parsley
Sour Cream Fudge
By Judycakes
In heavy 2-qt saucepan, melt butter
- 1 c walnuts
- 1/4 c butter
- 1 c brown sugar, packed
- 1 c white sugar
- 3/4 c sour cream
- 1 tsp vanilla
Divinity
By Judycakes
In a medium saucepan mix sugar, corn syrup, water and salt
- 2 1/2 c sugar
- 1/2 c light corn syrup
- 1/4 tsp salt
- 2 egg whites, room temp.
- 1 tsp vanilla
- 1/2 c chopped walnuts
- whole pecan halves
Poppy Seed Salad Dressing
By Judycakes
Shake together in glass jar
- 11 c oil
- 3/34 c sugar
- 1/3 c vinegar
- 1 1/2 tsp onion salt
- 1 tsp dry mustard
- 1 T poppy seeds
Hot Ham 'N Swiss Sandwiches
By Judycakes
In a shallow bowl, beat the eggs
- 5 eggs
- 8 slices Italian bread 3/4 in. thick
- 1 pound thinly sliced deli ham
- 8 slices Swiss cheese