Judycakes' profile page
Recipes
Corn Dip
By Judycakes
From Rena
- 2 cans Mexican corn, drained*
- 8 oz sour cream
- 1 c mayo
- 4 oz chopped jalapeno**
- 4 T jalapeno juice**
- 2 T vinegar
- juice of 1 lemon
- 1 bunch green onion
- 1 c mild cheddar
- 3 c sharp cheddar
- Sub a pkg frozen. Add chopped red & green peppers. Cooked until tender then cooled before adding other ingredients.
- Sub cayenne pepper
Sauteed Squash
By Judycakes
Dice above ingredients. Sauté in olive oil
- 1 med patty pan squash
- 1 sm onion
- 1 sm sweet pepper
- 1 sm tomato
- red pepper flakes, optional
- Romano cheese
- Swiss cheese
- garlic pepper
7 Fruit Salad
By Judycakes
In a large bowl, combine the lime juice, water and sugar; stir until sugar is dissolved
- 1/2 cup lime juice
- 1/2 cup water
- 1/2 cup sugar
- 2 medium nectarines, thinly sliced
- 1 large firm banana, thinly sliced
- 1 pint blueberries
- 1 pint fresh strawberries, sliced
- 1-1/2 cups watermelon balls
- 1 cup green grapes
- 1 kiwifruit, peeled and chopped
Festive Tea Sandwiches
By Judycakes
Yum! used a can chicken, 1/2 c chopped dried cherries blueberries & cranberries
- 1/2 cup mayonnaise
- 1/3 cup chopped fresh or frozen cranberries
- 2 tablespoons chopped pecans
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 16 slices bread, crusts removed
- 16 to 24 thin slices cooked chicken
- 8 lettuce leaves
Fruit Pizza
By Judycakes
From: Betty Lee
- CRUST:
- 1/2 c butter
- 1/4 c powdered sugar
- 1 c flour
- TOPPING:
- 1/3 c sugar
- 1 t vanilla
- 8 oz cream cheese
- assorted fresh fruit
- 20 oz can pineapple
- 16 oz can mandarin oranges, reserve juice
- GLAZE:
- 1 c reserved juice from pineapple/mandarins
- 1/2 c sugar
- 2 T corn starch
- 1 t lemon juice
Hot Fudge Sauce
By Judycakes
Melt butter in a double boiler
- 1/2 c butter
- 4 squares unsweetened chocolate
- 3 c white sugar
- 1 14-oz can evaporated milk
- 1/2 tsp salt
Raspberry Chocolate Sauce
By Judycakes
Puree raspberries in a food processor or blender
- 1 package (12 ounces) unsweetened frozen raspberries, thawed
- 34 cup baking cocoa
- 3/4 cup heavy whipping cream
- 1-1/2 cups sugar
- 1/3 cup light corn syrup
- 1/4 cup butter, softened
Mexican Chicken Baskets
By Judycakes
About 45 mn before serving: Cut chicken breast into bite sized piece; place in medium bowl
- 2 whole large boneless, chicken breasts
- 2 tablespoons all-purpose flour
- 3 tablespoons olive or salad oil
- 1 medium sized onion, chopped
- 1 garlic clove, minced
- 1 4oz can chopped green chilies
- 1 1/4 t chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 c half-and-half
- 1/2 lb Monterrey Jack cheese, shredded (2 c)
- 2 medium tomatoes, diced
- 4 8-inch flour tortillas
Shortcake
By Judycakes
Strawberry Shortcake from Inez
- 4 c flour
- 2 T Baking Powder
- 2 T Sugar
- 1/2 t salt
- 1 c. butter
- 1 1/4 c milk
Sourdough Starter
By Judycakes
From: Jill Hengel
- 1 c low fat milk, scalded
- 1 c hot water
- 1 T sugar
- 2 1/4 tsp active dry yeast
- 2 1/2 c all purpose or bread flour