Judycakes' profile page
Recipes
Cool Cucumber Pasta
By Judycakes
Cook pasta according to package directions; drain and rinse in cold water
- 8 ounces uncooked penne pasta
- 1 tablespoon canola oil
- 2 medium cucumbers, thinly sliced
- 1 medium onion, thinly sliced
- 1-1/2 cups sugar
- 1 cup water
- 3/4 cup white vinegar
- 1 tablespoon prepared mustard
- 1 tablespoon dried parsley flakes
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic salt
Rosettes
By Judycakes
Inez Lee
- 2 eggs, beaten lightly
- 1/4 tsp salt
- 1 c milk
- 1 c flour
- 2 tsp sugar
Corny Vegetable Salad
By Judycakes
Cook corn according to package directions; drain and cool
- 1 package (10 ounces) frozen corn
- 2 pounds fresh broccoli, broken into florets (8 cups)
- 1 medium head cauliflower, broken into florets (6 cups)
- 6 green onions, sliced
- 1 envelope ranch salad dressing mix
- 1 cup (8 ounces) sour cream
Chicken Casserole
By Judycakes
Rachel Strangstalien
- 2 c chicken
- 1 c broccoli
- 1 c grated American cheese
- 8 oz noodles
- 1 4oz can mushrooms + juice
- 1 c diced celery (optional)
- 1 c water chestnuts (optional)
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1/2 c mayo
Rommergrot
By Judycakes
Berthan Johnson
- 1 qt cream
- 1 tsp salt
- 1 c flour
- 1 qt milk (2% or whole)
Frozen Cherry Salad
By Judycakes
In a large bowl, combine the cream cheese and whipped topping
- 1 package (8 ounces) cream cheese, softened
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1 can (21 ounces) cherry pie filling
- 2 cans (11 ounces each) mandarin oranges, drained
- Maraschino cherries and orange wedges, optional
Hot Macadamia Spread Recipe
By Judycakes
In a bowl, beat cream cheese and milk until smooth
- 1 package (8 ounces) cream cheese, softened
- 2 tablespoons milk
- 1/2 cup sour cream
- 2 teaspoons prepared horseradish
- 1/4 cup finely chopped green pepper
- 1 green onion, chopped
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1/2 cup chopped macadamia nuts or blanched almonds
- 2 teaspoons butter
- Assorted crackers
Peachy Pecan Salad
By Judycakes
Divide the salad greens, oranges and pecans among four individual salad plates
- 8 cups torn mixed salad greens
- 1 can (11 ounces) mandarin oranges, drained
- 1/4 cup coarsely chopped pecans, toasted
- 1/2 cup peach yogurt
- 3 tablespoons reduced-fat mayonnaise
- 1 tablespoon cider vinegar
Cheezzleivt Cheese Pie
By Judycakes
CAN NOT be mixed the day before!
- 2 c half & half
- 1 stick butter
- 1/2 c flour
- 2 tsp Dijon mustard
- 1/2 lb extra sharp Cheddar, grated
- 1/2 lb Gruyere, grated
- t tsp BP
- 1/2 t salt
- 1/4 t cayenne pepper
- 8 lg eggs
Brandy Slush
By Judycakes
Bring water and sugar to a rolling boil, then add remaining ingredients
- 7 c water
- 2 c sugar
- 1 12-oz can orange juice
- 1 6-oz can lemon juice
- 2 c brandy (or vodka)
- Sprite