Wewah's profile page
Recipes
Tomato Pesto Tart
By Wewah
1. Unroll pie crust on a lightly greased baking sheet
- 1/2 pkg refrigerated pie crust
- 2 cups shredded mozzarella cheese, divided
- 5 plum tomatoes, sliced
- 1/2 c mayonnaise
- 1/4 c grated Parmesan cheese
- 2 T basil pesto
- 1/2 t freshly ground pepper
- 3 T chopped fresh basil
Finally Found Four Bean Salad
By Wewah
Drain a 19-oz tin of chick peas (garbanzo beans), rinse well, then drain again; place in a large mixing bowl
- 1 (19 ounce) can chickpeas
- 1 (14 ounce) can green beans
- 1 (14 ounce) can wax beans
- 1 (19 ounce) can red kidney beans
- 1 red bell pepper (any colour can be used)
- 1 small red onion, peeled and thinly sliced
- 1 ⁄2 cup chopped fresh flat leaf parsley
- 2 ⁄3 cup red wine vinegar
- 2 tablespoons balsamic vinegar
- 1 ⁄2 cup canola oil
- 1 ⁄2 cup granulated sugar (use less if desired)
- 1 clove garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1 ⁄4 teaspoon fresh ground black pepper
Cathy's Egg Casserole
By Wewah
My adaptation of Cathy's masterpiece breakfast casserole!
- 1 loaf French bread, cut into cubes
- 1 lb. Bacon, fried or cooked in microwave (I use the pre-cooked & crumbled bacon by Hormel 1 1/2 to 2 cups crumbles)
- 1 lb sausage, fried and separated into small bits
- 2 cups shredded cheese
- 12 eggs
- 4 cups milk
- 2 t. salt
- 2 t. mustard powder
Potted Stilton
By Wewah
Crumble Stilton into a bowl Add the 1/4 c butter and work into Stilton with a wooden spoon until well blended
- 1/2 lb Stilton Cheese
- 1/4 c unsalted butter, softened
- 2 T brandy or port wine
- 1/2 c chopped walnuts
- pinch cayenne pepper
- 2 T butter
- Walnut halves
Jean T's Jambalaya
By Wewah
"I am so flattered that Lauren remembered and remembered liking it
- 2 T olive oil
- 2 Vidalia onions, chopped
- 1 green pepper, finely chopped
- 2 cloves garlic - minced fine
- 6 or 7 chicken breasts, cooked
- 1 cup ham
- 12 tiny pork sausages - about two packs of 6 hot Italian sausages—one sweet, one hot
- 2 large cans tomatoes un-drained
- 1 cup raw white rice
- 1 1/2 cup chicken broth (1 can)
- 1/2 t thyme
- 1 T chopped parsley
- 1/4 t chili powder (or more)
- Salt
- Pepper
Parsnip Chips
By Wewah
Preheat oven to 320 degrees F
- 5 medium-sized parsnips
- 2 teaspoons olive oil
- Salt and pepper, to taste
Chinese Coleslaw
By Wewah
An Oriental version of coleslaw
- Dressing:
- 2 T sugar
- 1/3 c. Rice vinegar
- 1/3 c. Oil
- 1/2 t. Salt
- 1/2 t. Pepper
- 2 T sesame oil
- Slaw:
- Head of cabbage
- 6 green onions
- 1 can sliced water chestnuts
- 2 packages Ramen noodles-Oriental Style
- 1 c. toasted slivered almonds
- 4 T toasted sesame seeds
Slow Cooker Chex Mix
By Wewah
Add cereal, pretzels, cheerios and peanuts to the bowl of a slow cooker
- 9 cups Chex cereal (I used equal parts corn, rice, and wheat Chex)
- 2 cups pretzels
- 1 cup Cheerios
- 1 cup peanuts
- 1/3 cup (6 Tablespoons) butter, melted and hot
- 1 Tablespoon seasoned salt
- 1/4 cup Worcestershire sauce
- 1 teaspoon garlic powder (optional)
Lentil Salad
By Wewah
Mix all together, according to taste
- 1 can lentils, drained & rinsed
- 1 clove garlic, minced
- dried oregano
- cumin
- parsley
- sea salt
- splash extra-virgin oil
- splash Balsamic vinegar
- 1/5 of a red bell pepper, seeded and diced
- 1/5 of a fresh onion, diced small
- 1 T diced water chestnuts, drained & diced more finely
Salsa Fresca
By Wewah
Combine all ingredients in mixing bowl and toss thoroughly
- 4 ripe tomatoes, chopped
- 1/4 red onion, chopped
- 1 jalapeno pepper, minced
- 8 sprigs cilantro, chopped
- 3 garlic cloves, minced
- Juice of 1 lime
- 1/4 cup olive oil
- 1/2 teaspoon salt