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Recipes
ANYTIME MUFFINS
By curly
Combine oats and boiling water; let cool
- 2 cups rolled oats
- 2 cups boiling water
- 4 eggs, beaten
- 2 cups sugar
- 1 cup oil
- 1 quart buttermilk
- 3 cups whole wheat flour
- 2 cups white flour
- 5 tsps baking soda
- 1 tsp salt
- 4 cups all-bran cereal
GRANDMA'S LEMON POPPY SEED CAKE
By curly
In a large bowl, combine the cake mix, pudding mix, eggs, water and oil; beat on low speed for 30 seconds
- DRIZZLE:
- 1 package lemon cake mix (regular size)
- 1 package (3.4 ounces) instant vanilla pudding mix
- 4 eggs
- 1 cup water
- 1/2 cup canola oil
- 1/4 cup poppy seeds
- 2 cups confectioners' sugar
- 2 tablespoons water
- 2 tablespoons lemon juice
DINNER IN A BAG
By curly
In a large skillet, cook beef over medium heat until no longer pink; drain
- 1 pound ground beef
- 2 cans (14 ½ ounces each) stewed tomatoes
- ¼ cup dried minced onion
- 1 tsp salt
- 1 tsp chili powder
- ¼ to ½ tsp pepper
- ¼ tsp sugar
- 1 cup uncooked elbow macaroni
- 1 small can V-8 juice
POTATOES AU GRATIN
By curly
Simmer potatoes in boiling salted water just until tender, 20 to 30 minutes
- 3 baking potatoes, peeled and cut in half
- 1/4 cup butter
- 1/4 cup chopped leeks
- 1 clove garlic, minced
- 1/4 cup flour
- 2 cups milk
- 1 egg, beaten
- 1 cup grated Gruyere cheese
FUDGEY PECAN PIE
By curly
Heat oven to 375 degrees. Melt butter in medium saucepan over low heat
- 1/2 cup butter
- 2/3 cup sugar
- 1/2 cup Hershey’s cocoa
- 3 eggs
- 1 cup light corn syrup
- 1/4 tsp salt
- 1 cup shopped pecans
- 1 unbaked 9-inch pie crust
- Sweetened whipped cream
- Pecan halves
MEAT SAUCE FOR SPAGHETTI
By curly
In a large skillet, cook beef over medium heat until no longer pink; drain
- 2 pounds ground beef
- 1 can (28 ounces) crushed tomatoes, undrained
- 1 medium onion, chopped
- 2 medium carrots, finely chopped
- 1/2 cup water
- 1/2 cup burgundy wine
- 1 can (8 ounces) tomato sauce
- 1 can (6 ounces) tomato paste
- 2 bay leaves
- 1 tablespoon brown sugar
- 1 tablespoon Italian seasoning
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Hot cooked spaghetti
SOUTHWEST DIP
By curly
Preheat oven to 400 degrees, cut a 1/4 inch slice from top of bread, set aside
- 1 16oz loaf of sourdough, round
- 1 8oz pkg. softened cream cheese
- 1/2 cup sour cream
- 1/4 cup hot salsa
- 1 1/2 cup grated cheddar cheese
- Sliced fresh veggies
- Tortilla Chips
NO-FUSS MEATLOAF
By curly
Preheat oven to 350 degrees
- 2 pounds ground beef
- 2 cups herb stuffing mix
- 1 can (1 pound) stewed tomatoes
- 2 Tbsps Worcestershire sauce
- 1/4 cup ketchup
SPICY BEEF CHILI
By curly
Coat a Dutch oven with cooking spray; place over medium-high heat until hot
- 1 pound ground chuck
- 1 cup chopped onion
- 2 cloves garlic
- 1 16-oz can red kidney beans, drained and rinsed
- 1 14-1/2 oz. can no-salt-added whole tomatoes, undrained and chopped
- 1 1/2 cups no-salt added tomato juice
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/8 tsp ground red pepper
- dash of hot sauce
- 1/2 cup canned no-salt-added beef broth, undiluted
- 1 Tbsps cornstarch
- 1/4 cup plus 2 Tbsp (1-1/2 oz) shredded cheddar cheese
SIMPLE SHRIMP SCAMPI
By curly
In a large skillet over medium heat, melt butter
- 3/4 cup butter, cubed
- 2 pounds uncooked medium shrimp, peeled and deveined
- 5 teaspoons lemon-pepper seasoning
- 2 teaspoons garlic powder
- Lemon wedges, optional