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Recipes
HORSERADISH DEVILED EGGS
By curly
Cut eggs in half lengthwise
- 6 hard-cooked eggs
- 1/4 cup mayonnaise
- 1 to 2 Tablespoons prepared horseradish
- 1/2 tsp dill weed
- 1/4 tsp ground mustard
- 1/8 tsp salt
- Dash pepper
- Dash paprika
SHRIMP COCKTAIL SAUCE
By curly
Mix all ingredients and chill
- 1 cup catsup
- 1 -2 tablespoon horseradish (to your taste)
- 1 tablespoon lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1 dash pepper
VEGETABLE BARLEY SOUP
By curly
In a 5-qt. slow cooker, combine the first eight ingredients
- 1 large sweet potato, peeled and cubed
- 1-1/2 cups fresh baby carrots, halved
- 1-1/2 cups frozen cut green beans
- 1-1/2 cups frozen corn
- 3 celery ribs, thinly sliced
- 1 small onion, chopped
- 2 garlic cloves, minced
- 6 cups water
- 2 cans (14-1/2 ounces each) vegetable broth
- 1 cup medium pearl barley
- 1 bay leaf
- 1-3/4 teaspoons salt
- 1/2 teaspoon fennel seed, crushed
- 1/4 teaspoon pepper
- 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
ITALIAN VEGETABLE SOUP
By curly
Brown beef in large heavy pot; drain
- 1 pound ground beef
- 1 cup diced onion
- 1 cup sliced celery
- 1 cup sliced carrots
- 2 cloves garlic, minced
- 1 can (16 oz) tomatoes
- 1 can (15 oz) tomato sauce
- 1 can red kidney beans, undrained
- 2 cups water
- 5 tsps beef bouillon granules
- 1 Tbsp dried parsley flakes
- 1 tsp salt
- 1/2 tsp oregano
- 1/2 tsp sweet basil
- 1/4 tsp black pepper
- 1 cup frozen green beans, cut into 1-inch pieces
- 1/2 cup small elbow macaroni
- Parmesan cheese
PORK AND POTATO MEATLOAF
By curly
Nathan gobbled this dish up and asked for seconds!
- 1 1/2 pounds ground pork
- 2 cups frozen hash browns (1/2 pound), thawed
- 1 large carrot, shredded
- 1 small yellow onion, shredded
- 1/4 cup roughly chopped fresh parsley
- 2 large egg whites
- 2 teaspoons coarse salt
- 3/4 teaspoon ground pepper
- 2 teaspoons Italian seasoning
CRISPY ONION CHICKEN #2
By curly
In a shallow bowl, combine the butter, Worcestershire sauce, mustard, garlic salt and pepper
- 1/2 cup butter, melted
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground mustard
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 can (6 ounces) cheddar or original french-fried onions, crushed
- 4 boneless skinless chicken breast halves (4 ounces each)
CHICKEN NOODLE SOUP
By curly
In a large pot, heat oil over medium-high
- 1 Tbsp olive oil
- 2 stalks celery, diced small
- 2 medium carrot, diced medium
- 1 medium yellow onion, diced small
- Salt and pepper
- 4 cups chicken broth
- 1-1/4 pounds boneless, skinless chicken breasts
- 6 ounces vermicelli or angel hair pasta broken into 1-1/2 inch pieces
- 1/4 cup chopped fresh dill
CAESAR SALAD (Mom)
By curly
Place above ingredients in wooden bowl
- 2-3 cloves garlic, mashed
- 1 egg yolk
- juice from half a lemon or 1 Tbsp ReaLemon
- 1/2 tsp Worcestershire sauce
- Romaine lettuce
- 1/3 cup oil
- 3 Tbsps red wine vinegar.
- Freshly grated Parmesan cheese
- Croutons, if desired
CREAMY CAESAR SALAD DRESSING
By curly
Juice the lemon to measure 2 tablespoons of juice; place in a small bowl
- 1 lemon
- 3/4 tsps Dijon mustard
- 3/4 tsp Worcestershire sauce
- 1 garlic clove, pressed
- 1/2 tsp black pepper
- 1/4 cup mayonnaise
- 1/2 cup vegetable or olive oil
- 1/4 cup fresh parmesan cheese, grated
NO-PEEK BEEF CASSEROLE
By curly
Combine all ingredients in Crock – pot
- 4 lbs. stew beef, cut into 1 inch pieces
- 2 – 1 3/8 oz envelopes dry onion soup mix
- 1 cup red wine
- 2 – 10 3/4 oz. cans cream of mushroom soup
- 2 – 4 oz. cans whole mushrooms, drained
- 1/3 - cup quick-cooking tapioca