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Recipes
Chocolate Walnut Torte Cake
By AnneS
Individual tortes cooked in soup cans
- Rich Ganache:
- 2 oz. premium quality semisweet chocolate, finely chopped
- 1/2 cup walnut pieces
- 2 Tablespoon flour
- 3 Tablespoons butter, at room temp, plus more for greasing cans
- 1/4 cup sugar
- 2 large eggs, separated
- 1/2 teaspoon vanilla
- Pinch of salt
- Pinch of cream of tartar
- 1/4 cup plus 2 Tablespoons heavy cream
- 5 oz. bittersweet chocolate (like Lindt), finely chopped
Pink Cantaloupe Ice
By AnneS
1. Spread cantaloupe and strawberries in a single layer in a baking dish
- 3 cups cubed ripe cantaloupe
- 1/2 cup fresh strawberries
- 1/3 cup sugar
- 1/4 cup water
- 1 Tablespoon light corn syrup
- 2 Tablespoon orange juice
- 1/2 teaspoon grated orange peel (optional)
Corn Bread Salad
By AnneS
Great for lunch!
- 1 pkg. (8 1/2 oz.) corn bread/muffin mix
- 1 cup (8 oz.) sour cream
- 1 cup mayo
- 1 envelope ranch salad dressing mix
- 3 large tomatoes, seeded and chopped
- 1/2 cup chopped sweet red pepper
- 1/2 cup chopped green pepper
- 1/2 cup chopped green onions
- 2 cans (15 oz. each) pinto beans, rinsed and drained
- 2 cups shredded cheddar cheese
- 10 bacon strips, cooked and crumbled
- 3 1/2 cups frozen corn, thawed
Saucy Apple Swirl Cake
By AnneS
Heat oven to 350 degrees. Grease and flour a 12- cup fluted tube or 10" tube pan
- 1/4 cup sugar
- 2 teaspoons cinnamon
- 1 pkg yellow cake mix
- 1 (15 oz) jar applesauce (1 2/3 cup)
- 3 eggs
Chicken-Stuffed Shells
By AnneS
Combine first four ingredients
- Soup:
- 2 cups chicken, diced
- 1 cup cooked peas
- 1/2 cup mayonnaise
- 1/3 cup chopped onions
- 1 pkg. cooked shells
- 1 can cream of mushroom (or cream of chicken)
- 1/2 cup water
Leek and Potato Soup
By AnneS
Melt butter in a saucepan over medium-high heat
- 1/4 cup butter
- 1 cup diced onion
- 1 1/2 cups diced leeks
- 2 Tablespoons flour
- 4 1/2 cups chicken stock
- Bouquet garni (bay leaf, parsley, thyme, black peppercorns)
- 4 cups diced Idaho Russet potatoes
- 1/4 cup heavy cream (optional)
- salt and white pepper, to taste
Homemade Manicotta
By AnneS
Beat eggs in a bowl. Heat water, add butter and salt
- 2 eggs
- 1 cup flour
- 1 cup water
- 1/8 lb. butter
- pinch salt
Cinny's Porridge Recipe
By AnneS
Use a food processor and chop/grind the broccoli crowns, carrots, artichoke hearts and tomatoes
- 2 lbs. broccoli crowns
- 2 cans (30 oz) LeSueur baby carrots
- 4 cans artichoke hearts (56 oz)
- 1 quart grape tomatoes
- 4 yellow squash
- 4 green squash
- 12 oz. sliced Portabella mushrooms
- 4 boxes (128 oz) chicken broth (or beef)
- 4 pounds ground turkey
- 1/2 teaspoon garlic powder
- 2 cups brown rice
- 2 cans (30 oz) LeSueur peas
- 6 cups Quaker oatmeal
Broccoli-Rice Casserole
By AnneS
Cook the chopped broccoli in boiling water 3 minutes or until crisp-tender
- 3 cups fresh broccoli
- 1 Tablespoon plus 2 teaspoons margarine, divided
- 1/4 cup chopped onion
- 3 Tablespoons flour
- 1/2 teaspoon dry mustard
- 1 1/4 cups milk
- 1/8 teaspoon pepper
- 1 3/4 cup long-grain rice, cooked
- 1 cup (4 oz) shredded sharp Cheddar cheese
- 1/4 cup mayo
- vegetable cooking spray
- 1/3 cup crushed melba toast (about 5)
Lemon Curd Sauce
By AnneS
1. In a mixing bowl, mix sugar with lemon zest
- 2 cups sugar
- Finely grated zest of 6 lemons, plus juice of 4 lemons
- 10 egg yolks plus 3 whole eggs
- 1 cup plus 2 Tablespoons heavy cream