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Recipes
Apple-Ginger Topping
By VerneJ
Southern Living (Jan. 2010)
- 1/2 cup apricot or peach preserves
- 1 1/2 tsp. finely chopped crystallized (or 1/4 cup ground ginger)
Sparkling Garnet Punch
By VerneJ
Serving size: 1/2 cup
- 1 (2-3 lb) bunch seedless green grapes
- 3 qts cranberry juice
- 1/4 cup granulated sugar
- 8 whole allspice
- 3 sm cinnamon sticks
- 5 (16-oz) bottles club soda, chilled
- 3 drops almond extract
Basic Beef Stew
By VerneJ
NOTE: To lengthen cooking time of all beef stews by 1 or 2 hours, add one more can of beef broth and increase tapio...
- 2 2 1-in. lb beef stew meat, cut in 1-in. cubes
- 2 2 2 large potatoes, peeled, cut into chunks
- 5 5 5 medium carrots, peeled, sliced
- 2 2 2 medium onions, sliced
- 2 2 2 stalks celery, sliced
- 1 1 1/2-oz) can (10 1/2-oz) beef broth
- 1 1/2 1 1/2 1/2 cups water
- 1/3 1/3 1/3 cup minute tapioca
- 2 2 2 tablespoons brown bouquet sauce
- 2 2 2 teaspoons salt
- 1/4 1/4 1/4 teaspoon pepper
- 1/4 1/4 1/4 teaspoon garlic powder
Root Veggie Medley
By VerneJ
Root Veggie Medley
- 1/4 cup sweet potatoes
- 1/4 cup carrots
- 1/4 cup fingerling potatoes
- 1/4 cup skinned whole shallots
- 1/4 cup garlic cloves
- 1/4 cup parsnips
- 1/4 cup beets
- 1/3 cup olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 tbsp balsamic vinegar glaze
- Salt and pepper to taste
Tomato Bruschetta (Taste of Italy)
By VerneJ
Courtesy of the Kroger Co
- Private Selection Italian Crusty Bread from the Bakery
- HemisFares Sicilian Extra Virgiin Olive Oil, unfiltered
- Private Selection Tomato Bruschetta Topping
- Garlic, to taste
- Salt, to taste
Shortbread-Cookie Crust
By VerneJ
Heat oven to 375 degrees. Melt butter/margarine in a medium-size saucepan
- 1/3 cup butter, or margarine
- 1 1/2 cups fine shortbread-cookie crumbs (about 26 crumbs)
Chile-Cumin Butter
By VerneJ
Make at least 1 day in advance for the deepest flavor
- 2 canned jalapenos, finely chopped
- 1/2 tsp ground cumin
- 1/2 cup (1 stick) unsalted butter, softened
Mango Chutney Pork Roast
By VerneJ
Originally published in Taste of Home (Feb/Mar 2013) Nutritional Facts per 4 ounces cooked pork with 1/3 cup chutn...
- MANGO CHUTNEY:
- 1 tablespoon butter
- 1 boneless pork loin roast (2 to 3 pounds)
- 1/2 teaspoon each salt, pepper and ground ginger
- 2 medium mangoes, peeled and cubed
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped sweet red pepper
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons white vinegar
- 1 tablespoon grated fresh gingerroot
- 1/8 teaspoon each salt, ground turmeric and ground cloves
Banana Cream Pudding
By VerneJ
Scald milk, in a large sauce pot, with a pinch of the sugar (this avoids scorching the bottom of the pot)
- 1 quart milk
- 2 cups sugar, plus 1/4 cup sugar
- 8 large eggs, separated, whites discarded or store for another use
- 1 teaspoon banana extract
- 1/3 cup bourbon
- 1/2 cup cornstarch
- Salt
- 1/2 teaspoon pure vanilla extract, plus a splash
- 2 tablespoons butter, cut into cubes
- 1 cup heavy cream
- 4 large bananas, sliced
- 1 box vanilla wafers
- 1/3 cup creme de banana
Penne with Cabbage, Sausage and Marinara Sauce
By VerneJ
**Original recipe used Rao's Homemade Marinara Sauce and Penne Pasta
- 1 lb. Penne Pasta
- 3 cups Marinara Sauce
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, peeled and mashed
- 1 lb. Italian sausage, cut into bite-sized pieces
- 1 lb. savoy cabbage, cooked and chopped into bite-sized pieces
- Salt and Pepper, to taste
- Freshly grated Pecorino Romano cheese (optional)