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Recipes
PASTA WITH TOMATO, SHRIMP & BROCCOLI SAUCE
By curly
Cut the broccoli into florets
- 1 bunch (about 1 1/4 pounds) fresh broccoli
- 1 pound rotini (twists) pasta
- 2 Tbsps olive oil
- 1 can (about 28 ounces) crushed tomatoes
- 1 tsp minced fresh garlic
- 1 tsp salt
- 12 ounces medium-size uncooked shrimp, shelled and deveined
- For garnish: Romano or Parmesan cheese, grated and shaved with a vegetable peeler
CHOC-OH-LATE CREAM PIE
By curly
In a medium saucepan, sprinkle unflavored gelatine over milk
- 1 envelope Knox unflavored gelatine
- 1-1/2 cups milk
- 1 package (6 oz) semi-sweet chocolate chips
- 1 tsp vanilla
- 2 cups sweetened whipped cream or whipped topping
- 1 graham cracker pie crust
PEANUT BUTTER BALLS
By curly
In a double boiler melt: 4 oz
- 1 stick margarine
- 1 cups Super Extra Chunky Jif peanut butter
- Mix the above ingredients
- 1 lb Box powdered sugar
- 3 1/2 cups Rice Krispies
- Troll into balls (Walnut size)
HAM AND SWISS STROMBOLI SANWICHES
By curly
Unroll dough into a rectangle on a greased baking sheet
- 1 tube (11 ounces) refrigerated crusty French loaf
- 6 ounces thinly sliced deli ham
- 6 green onions, sliced
- 8 bacon strips, cooked and crumbled
- 1-1/2 cups (6 ounces) shredded Swiss cheese
BEEF BARLEY SOUP
By curly
In a large skillet, brown meat in oil over medium heat; drain
- 1-1/2 pounds beef stew meat
- 1 tablespoon canola oil
- 1 can (14-1/2 ounces) diced tomatoes
- 1 cup chopped onion
- 1 cup diced celery
- 1 cup sliced fresh carrots
- 1/2 cup chopped green pepper
- 4 cups beef broth
- 2 cups water
- 1 cup spaghetti sauce
- 2/3 cup medium pearl barley
- 1 tablespoon dried parsley flakes
- 2 teaspoons salt
- 1-1/2 teaspoons dried basil
- 3/4 teaspoon pepper
ULTIMATE CHOCOLATE CHIP COOKIES
By curly
1. HEAT oven to 375°. Place sheets of foil on countertop for cooling cookies
- 3/4 cup (3/4 stick) Crisco Shortening
- 1 1/4 cups firmly packed light brown sugar
- 2 tablespoons milk
- 1 tablespoon vanilla
- 1 egg
- 1 3/4 cups all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- 1 cup coarsely chopped pecans (optional)
TASTY BLUEBERRY MUFFINS
By curly
In a large bowl, combine the first six ingredients
- 1 ½ cups all-purpose flour
- ½ cup quick-cooking oats
- ½ cup sugar
- 1 ¼ tsps baking powder
- ½ tsp salt
- ¼ tsp baking soda
- ½ cup orange juice
- ¼ cup egg substitute
- ¼ cup unsweetened applesauce
- ¼ cup canola oil
- 1 cup fresh blueberries
MAMA'S POTATO SALAD
By curly
In a large kettle, cook potatoes in boiling salted water until tender
- 3 to 3-1/2 pounds potatoes (about 10 medium)
- 6 hard-cooked eggs
- 1 medium onion, finely chopped
- 1/2 cup mayonnaise
- 1/2 cup evaporated milk
- 3 tablespoons white vinegar
- 2 tablespoons prepared mustard
- 1/4 cup sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Additional hard-cooked eggs, sliced
- Paprika
CINNAMON FRENCH TOAST
By curly
In a shallow bowl, using a wire whisk or a fork, beat the egg and egg whites until foamy
- 1 large egg
- 2 egg whites
- 1/4 cup skim milk
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 8 1-inch-thick diagonally cut slices French bread
MARKET SALAD
By curly
In a large bowl whisk together first five ingredients
- 1/2 cup white vinegar
- 1/2 cup vegetable oil
- 1 tsp dried oregano
- 2 garlic cloves, minced
- 1/2 tsp salt
- 2 cups EACH small cauliflower and broccoli florets
- 2 medium carrots, peeled and cut into short, thin, strips
- 1 can (16 oz) red kidney beans, well drained
- 2 cups (8 oz) shredded Mozzarella cheese