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Recipes
Cream of Asparagus Soup
By Judycakes
In a large saucepan coated with non stick cooking spray, saute onion and garlic until tender
- 1 medium onion, chopped
- 1 garlic clove, minced
- 3 c cut fresh asparagus, 1 inch pieces
- 2 1/2 c low-sodium chicken broth
- 1/8 tsp crushed red pepper flakes
- 3 oz cream cheese, cubed
- 2 T sour cream
- 1 T snipped fresh dill or 1 tsp dill
- 1/2 tsp ground nutmeg
Chicken, Endive and Roqueford Salad
By Judycakes
Preheat oven to 450°F. Place chicken breasts in baking pan
- MUSTARD VINAIGRETTE:
- 6 chicken breast halves
- Soy sauce
- olive oil
- dried thyme, crumbled
- Freshly ground pepper
- 1 large bunch curly endive, torn into bite-size pieces
- 4 Belgian endive heads, cut into 1-inch pieces
- 8 ounces Roquefort cheese, crumbled
- 1 1/2 bunches radishes, trimmed, thinly sliced
- 1 1/2 cups walnuts, broken into large pieces
- 4 teaspoons Dijon mustard
- 1 2-ounce can anchovies, drained and minced
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
- 2 green onions, minced
- 1 1/2 teaspoons dried thyme, crumbled
- Freshly ground pepper
Chicken Artichoke Casserole
By Judycakes
In a skillet, saute chicken in 1 tablespoon butter until no longer pink
- 1 pound boneless skinless chicken breasts, cut into 2-inch cubes
- 4 tablespoons butter, divided
- Salt and pepper to taste
- 1 package (9 ounces) frozen artichoke hearts, thawed or 1
- can (14 ounces) water-packed artichoke hearts, drained and halved
- 1/4 cup all-purpose flour
- 1/8 teaspoon ground nutmeg
- 2 cups chicken broth
- 1 cup (4 ounces) shredded cheddar cheese
- 1/4 cup dry bread crumbs
- 1 tablespoon minced fresh savory or 1 teaspoon dried savory
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- Hot cooked noodles or rice
Apricot Wraps
By Judycakes
Fold each apricot around an almond
- 1 package (14 ounces) dried apricots
- 1/2 cup whole almonds
- 1 pound sliced bacon
- 1/4 cup plum or apple jelly
- 2 tablespoons soy sauce
Tangy Fruit Punch
By Judycakes
In a punch bowl or large container, combine pineapple juice, orange juice concentrate, lemonade concentrate, 1/2 cu...
- 1 can (46 ounces) pineapple juice
- 1 can (12 ounces) frozen orange juice concentrate, thawed
- 3/4 cup thawed lemonade concentrate
- 1 cup water, divided
- 1/2 cup sugar
- 2 large ripe bananas
- 1 package (16 ounces) frozen unsweetened strawberries, thawed
- 2 liters ginger ale, chilled
Crunchy Chicken Casserole
By Judycakes
In a skillet, saute celery in butter until tender
- TOPPING:
- 1 cup chopped celery
- 1 tablespoon butter
- 2 cups cubed cooked chicken
- 1-1/2 cups cooked rice
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 3/4 cup mayonnaise
- 1 can (8 ounces) sliced water chestnuts, drained
- 1/2 cup sliced almonds
- 2 tablespoons chopped onion
- Salt and pepper to taste
- 1 tablespoon butter, melted
- 1/2 cup crushed cornflakes
- Sliced almonds, optional
Pork Tenderloin with Mustar Sauce
By Judycakes
1. Heat oil in a large skillet over high heat
- 1 tablespoon olive oil
- 2 pork tenderloins (3/4-1 pound each), trimmed
- Coarse salt and ground pepper
- 1/4 cup whole-grain mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons reduced-fat sour cream
Snicker Bars
By Judycakes
Using a double boiler, melt chocolate chips and shortening
- 12 oz milk chocolate chips
- 2 T shortening
- 14 oz caramels
- 5 T butter
- 1 c chopped peanuts
Fruit Pizza
By Judycakes
From Betty Lee
- CRUST:
- 1/2 c butter
- 1/4 c powdered sugar
- 1 c flour
- FILLING:
- 1/3 C sugar
- 8 oz cream cheese
- 1 t vanilla
- fruit
- GLAZE:
- 1/2 c sugar
- 2 T corn starch
- 1 t. lemon juice
Fattigman Bakkelse
By Judycakes
Myrna Moe and Clara Mehlum
- 3 eggs
- 3 T sugar
- 3 T heavy cream
- | tsp salt
- | tsp vanilla, optional
- 1 tsp brandy
- 1 | c flour