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Recipes
CAESAR SALAD (Cooking Light Magazine)
By curly
Wash Romaine under cold running water
- 1 large head Romaine lettuce
- 1/3 cup olive oil
- 3 Tbsps red wine vinegar
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp dry mustard
- 1 clove garlic, crushed
- 1 lemon, halved
- freshly ground black pepper
- 1/4 cup freshly grated Parmesan cheese
- 1 cup garlic croutons
SAUSAGE AND APPLE STUFFING
By curly
Heat broth, pepper, celery, onion and apples in 3 quart saucepan over medium-high heat to a boil
- 1 ¾ cup chicken broth
- Generous dash ground black pepper
- 1 stalk celery, coarsely chopped
- 1 small onion, coarsely chopped
- ½ red apple, chopped
- ½ green apple, chopped
- ½ lb. bulk pork sausage, cooked and crumbled
- 2 cups Pepperidge Farm Cubed Herb Seasoned Stuffing
- 2 cups Pepperidge Farm Corn Bread Stuffing
CREAMY VEGETABLE CHOWDER
By curly
Nutritional Facts 1 cup equals 205 calories, 10 g fat (4 g saturated fat), 24 mg cholesterol, 956 mg sodium, 21 g ...
- 3/4 pound sliced bacon, chopped
- 2 large onions
- 2 medium carrots
- 2 celery ribs
- 2 medium parsnips
- 2 small turnips
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 2 cartons (32 ounces each) chicken broth
- 1 medium sweet potato, peeled and chopped
- 3 small red potatoes, chopped
- 2 Bay Leaves
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon hot pepper sauce
- 1 cup half-and-half cream
- 1/2 cup minced fresh parsley
SPICY CHEESE DIP From the Lloyd’s kitchen
By curly
Melt cheese in small crock-pot
- 1 small brick Velvetta cheese, cubed
- _ lb. hamburger, browned and drained
- 1 small can diced green chili’s
- 1 small jar salsa
CHOCOLATE CREAM PIE
By curly
Combine cream cheese, sugar and vanilla in small mixer bowl until blended
- 1 pkg (3 oz) cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla
- 1/3 cup cocoa
- 1/3 cup milk
- 8 oz container non-dairy whipped topping, thawed
- 8 or 9 inch graham cracker pie crust
CHICKEN TORTILLA SOUP WITH CHIPOTLE AND FIRE ROASTED TOMATOES
By curly
Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf
- 3 cups chicken stock
- 1 pound chicken tenders
- 1 bay leaf, fresh if available
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 4 slices thick, smoky center cut bacon, chopped
- 1 onion, finely chopped
- 4 cloves garlic, chopped
- 2 chipotles in adobo, chopped, plus 2 tablespoons sauce
- 1 (28-ounce) can crushed fire roasted tomatoes
- Salt
- 4 cups lightly crushed corn tortilla chips
- 2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar, 3/4 pound
- 1 lime, cut into wedges
- 1/2 red onion, chopped
- Freshly chopped cilantro leaves, for garnish
NEW WEST CHICKEN SALAD
By curly
Combine first 3 ingredients
- 3/4 cup mayonnaise
- 1/2 tsp ground ginger
- 3 cups cubed cooked chicken
- 1 1/2 cups red seedless grapes
- 1 cup sliced celery
- 1/3 cup sliced green onions
- 1/2 cup broken walnuts
ZUCCHINI BREAD - MARGE
By curly
Grease and flour two 5 x 9 loaf pans
- 3 eggs
- 1 cup oil
- 1 cup walnuts, chopped
- 2 cups grated, peeled zucchini
- 2 cups flour
- 1 tsp soda
- 2 tsp cinnamon
- 3 tsp vanilla
- ½ cup raisins, chopped
- 1 ½ cups sugar
- 1 tsp salt
SWEET & SOUR MEATLOAF
By curly
In a large bowl, combine the egg, 2 tablespoons ketchup, mustard, bread crumbs, dry soup mix, salt and pepper
- 1 egg, lightly beaten
- 5 tablespoons ketchup, divided
- 2 tablespoons prepared mustard
- 1/2 cup dry bread crumbs
- 2 tablespoons onion soup mix
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound ground beef
- 1/4 cup sugar
- 2 tablespoons brown sugar
- 2 tablespoons cider vinegar
POTATOES ROMANOFF (WMS SONOMA)
By curly
Preheat oven to 425 degrees
- 3 large russet potatoes, about 2 pounds total, unpeeled and scrubbed
- 3/4 cup minced shallots
- 2 1/2 cups grated white cheddar cheese
- 2 tsp salt
- 1/4 tsp freshly ground white ginger
- 1 1/2 cups sour cream