Scrappin Broad's profile page
Recipes
Pan-Grilled Salmon
By Scrappin Broad
from Southern Living Annual Recipes 2000, page 295
- 1/4 cup firmly packed brown sugar
- 1/4 cup soy sauce
- 4 x 6-oz. salmon steaks
- Garnish: orange rind strips
Herb-Roasted Pork Tenderloins
By Scrappin Broad
Southern Living Annual Recipes 2000, page 96
- tsp each of the following:
- 1/4 c soy sauce
- 1/4 c Worcestershire sauce
- 1/4 c vegetable oil
- thyme
- marjoram
- sage
- garlic powder
- onion powder
- ground ginger
- salt
- pepper
- 2 x 1-1/2 pound packages pork tenderloin
Chili
By Scrappin Broad
Cook meats with onion, garlic and jalapenos until done
- 1 lb. lean ground beef
- 1/2 lb. ground chicken
- 1/2 lb. ground pork
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 chopped jalapenos (optional)
- 2 14.5 oz cans diced tomatoes (fire roasted or whatever you like)
- 1 small can tomato sauce
- 1 cup water
- 3 Tbsp chili powder
- 1/2 cup Pace Hot chunky salsa or your favorite
- salt to taste
- 1 tsp. oregano
- chopped fresh cilantro (1/4 bunch)
Ham Biscuits
By Scrappin Broad
from Franklin County Association of Office Personnel
- 2 pkgs. Pepperidge Farm rolls
- 1/2 lb. baked ham
- 1/2 lb. Swiss cheese
- 1 stick butter
- 1 tsp. plus 1 dash Worcestershire sauce
- 2 tsp. poppy seeds
- 1 tsp. mustard (regular yellow hot dog mustard)
- 1 tsp. minced onion
Beef Fillets with Stilton-Portobello Sauce
By Scrappin Broad
Southern Living Annual Recipes 2000, page 309
- 6 (6 oz.) beef tenderloin fillets
- 2 tsp chopped fresh tarragon
- 1/2 tsp fresh ground pepper
- 5 Tbsp butter or margarine, divided
- 8 oz. portobello mushroom caps, sliced
- 1/3 c dry red wine
- 1/2 c sour cream
- 3 oz. Stilton or blue cheese, crumbled and divided
- Garnish: fresh tarragon sprigs
Sausage and Polenta Breakfast Casserole
By Scrappin Broad
David Bonom, Cooking Light DECEMBER 2012
- 2 teaspoons olive oil
- 10 ounce diced chicken andouille sausage
- 2 cups sliced green onions
- 1 tablespoon chopped fresh thyme
- 4 garlic cloves, minced
- 4 1/2 cups fat-free milk
- 1 1/2 cups uncooked quick-cooking polenta
- 1/4 teaspoon salt
- 4 ounces cheddar cheese, shredded (about 1 cup)
- 1.75 ounces Parmigiano-Reggiano cheese, grated (about 1/3 cup)
- 2 teaspoons hot pepper sauce
- 4 large eggs, lightly beaten
- Cooking spray
Mexican Breakfast
By Scrappin Broad
Southern Living Annual Recipes 2000, page 194
- Filling
- 1 lb. ground pork sausage (or chorizo)
- 2 Tbsp. butter or margarine
- 6 eggs, lightly beaten
- 1/4 c cottage cheese
- 3 green onion tops, chopped
- 1 Tbsp. chopped fresh parsley (or cilantro)
- Sour Cream Sauce
- 1 (10-3/4 oz.) can cream of mushroom soup, undiluted
- 1 (8 oz.) container sour cream
- 1 (4.5 oz.) can chopped green chiles, undrained
- 2 Tbsp. green chile salsa
- 2 Tbsp. chopped fresh cilantro
- 1/4 tsp. ground cumin
- Other
- 8 (7") flour tortillas
- 1 c (4 oz.) shredded Cheddar cheese
- 1 c (4 oz.) shredded Monterey Jack cheese
Spanish Tortilla with Chorizo, Piquillo Peppers and Gurroxta Cheese
By Scrappin Broad
For the chorizo: Heat the oil in a small saute pan over medium heat
- 2 tablespoons canola oil
- 1 small Spanish onion, finely diced
- 3 cloves garlic, finely chopped to a paste with a pinch kosher salt
- 2 teaspoons dried Mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground Spanish paprika
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1/4 cup cider vinegar
- 1 1/4 pounds well-marbled ground pork shoulder
- Kosher salt and freshly ground black pepper
- 2 tablespoons Spanish olive oil
- 1 dozen large eggs
- 4 ounces Gurroxta cheese, grated
- 1/4 cup chopped fresh parsley leaves
- 6 piquillo peppers, thinly sliced
- Kosher salt and freshly ground black pepper
Christmas Coffee
By Scrappin Broad
Stir flavoring ingredients together in a small saucepan & bring to a boil over medium heat
- Coffee, brewed 10 cups
- Flavoring
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa
- 1/4 tsp cinnamon
- 1/3 c boiling water
Pear Salad with Raspberry Cream
By Scrappin Broad
Southern Living Annual Recipes 2000, page 311
- 3/4 c sour cream
- 1/4 c raspberry preserves
- 3 Tbsp red wine vinegar
- 1/8 tsp Dijon mustard
- 4 firm, ripe pears
- 2 Tbsp lemon juice
- 1 head Bibb lettuce, torn
- 1 small head Romaine lettuce, torn
- 1/2 c freshly shredded Parmesan cheese
- 6 bacon slices, cooked and crumbled
- 1/2 c fresh raspberries