Lmeyer's profile page
Recipes
Fresh Tomato Tart
By lmeyer
To prepare the crust, preheat the oven to 400 degrees F
- pastry for a 1-crust pie, unbaked
- 3 large ripe tomatoes
- seasoned salt and freshly ground pepper to taste
- 1 tbsp. chopped fresh basil
- 1/2 c. mayonnaise
- 1/2 c. freshly grated Parmesan cheese
- 1 clove garlic- minced
- 1/2 c. shredded mozzarella cheese
Fresh Vegetable Dip
By lmeyer
Blend well and dip fresh vegetables
- 1 pint mayonnaise (non salad dressing)
- 1 c. sour cream
- 1/4 tsp. thyme
- 1 tsp. curry powder
- 1/2 tsp. garlic powder
- 1 pkg. dry Italian dressing
- 4 tsp. vinegar
- 8 tsp. oil
Pineapple Casserole
By lmeyer
Preheat the oven to 350 degrees F
- 1 c. sugar
- 6 tbsp. all-purpose flour
- 2 c. grated sharp cheddar cheese
- 2 (20-oz.) cans pineapple chunks, drained
- 6 tbsp. pineapple juice reserved
- 1 c. cracker crumbs (Ritz)
- 8 tbsp. (1 stick) butter, melted, plus extra for greasing pan
Aunt Mae's Baked Beans
By lmeyer
Bake with lid on at 325 degrees for 1 hour and then increase heat to 350 degrees and bake another hour UNCOVERED
- 2 cans pork and beans (31 oz.)
- 1/2 c. brown sugar
- 1/4 c. molasses- little less
- 1/2 c. ketchup
- 1 tsp. prepared mustard
- 6 slices bacon- diced
- 1 tsp. liquid smoke
- 1 small onion- chopped
Senior Open House Salad
By lmeyer
In a large salad bowl, place the salad greens, tomatoes and cucumber
- House Dressing:
- 5 c. torn mixed salad greens
- 2 medium tomatoes, sliced into wedges
- 1/2 c. thinly sliced cucumber
- 1/2 c. purchased seasoned croutons
- 1 c. mayonnaise
- 1/2 c. creamy-garlic salad dressing
- 1/2 c. dairy sour cream
- 1/2 tsp. Worcestershire sauce
- 1/8 tsp. salt
- 1/8 tsp. garlic powder
- 1/8 tsp. ground white pepper
- 1 to 2 tbsp. milk
Pumpkin Cheesecake with Caramel Swirl
By lmeyer
For Crust: Preheat oven to 350 degrees
- Crust:
- 1 1/2 cups ground gingersnap cookies
- 1 1/2 cups toasted pecans (about 6 oz.)
- 1/4 cup firmly packed brown sugar
- 1/4 cup (1/2 stick) melted unsalted butter
- Filling:
- 4 8-ounce packages cream cheese, room temp.
- 1 2/3 cups sugar
- 1 1/2 cups canned solid pack pumpkin
- 9 T whipping cream
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 4 large eggs
- 1 T purchased caramel sauce
Overnight Brick Sandwich
By lmeyer
1. Slice the focaccia lengthwise through the center to split the loaf into halves
- 1 large focaccia loaf
- 4 oz log goat cheese
- 5 T tapenade
- 15 oz jar roasted red peppers, drained and patted dry
- 4 oz sliced prosciutto
- 5 canned artichoke hearts, drained and thinly sliced
- 8 slices provolone cheese
- 9 oil packed sun-dried tomatoes, drained and patted dry
- 8 ounces sliced salami
- 8 large fresh basil leaves
Peaches For Pie
By lmeyer
Mix all together of put in pie pan and freeze
- 20 peaches
- 3 1/2 c. sugar
- 2 tsp. fruit fresh
- 1 tsp. salt
- 1/4 c. real lemon
- 1/2 c. tapioca
Grandma Rode's Devils Food Cake
By lmeyer
Mix cocoa and boiling water
- 1/2 c. cocoa
- 3/4 c. boiling water
- 8 eggs (separated)
- 1/2 tsp. cream of tartar
- 1 3/4 c. cake flour (sifted)
- 1 3/4 c. sugar
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 1/2 c. salad oil
- 2 tsp. vanilla
Overnight Brick Sandwich
By lmeyer
1. Slice the focaccia lengthwise through the center to split the loaf into halves
- 1 large Focaccia loaf
- 4 oz log goat cheese
- 5 T tapenade
- 15 oz jar roasted red peppers, drained and patted dry
- 4 oz sliced prosciutto
- 5 canned artichoke hearts, drained and thinly sliced
- 8 slices provolone cheese
- 9 oil packed sun-dried tomatoes, drained and patted dry
- 8 ounces sliced salami
- 8 large fresh basil leaves