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Recipes
Sauerkraut/Corned Beef Soup
By Lalabee
In a large saucepan, saute' onion and celery in butter until tender
- 1 medium onion, chopped
- 3/4 cup sliced celery
- 2 Tablespoons butter or margarine
- 1 cup chicken broth
- 1 cup beef broth
- 1/2 tsp baking soda
- 2 Tbsp cornstarch
- 2 Tbsp water
- 3/4 cup sauerkraut, drained
- 2 cups light cream
- 2 cups chopped cooked corned Beef
- 1 cup shredded Swiss cheese
- salt and pepper, to taste
- rye croutons, optional
Shrimp Scampi-Another Favorite of Julie W.
By Lalabee
Mix all ingredients together
- softened butter
- cooked shrimp
- minced garlic to taste
- Fresh squeezed lime or lemon juice
- rosemary -- to taste
Pasta Salad
By Lalabee
1. Bring a large pot of lightly salted water to a boil
- 1 (8 ounce) package small seashell pasta
- 2 eggs
- 2 oz cooked ham, cut into thin strips
- 1 (10 ounce) package frozen English peas, thawed (I used fresh chopped pea pods)
- 1-1/2 cups Swiss cheese, cut into bite size pieces (I used Swiss, white cheddar and yellow cheddar cheese)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- green onions, chopped (I used diced red onion)
- 1 tsp prepared mustard
- 1 tsp hot pepper sauce
- 1 tsp paprika
- red, yellow, orange or green peppers chopped-optional
Apple Snicker Salad
By Lalabee
Quick, easy and delicious!!
- 1 (3.4 ounce) package instant butterscotch pudding mix (I use vanilla)
- 1 cup milk
- 1 (6 ounce) package whipped cream topping (such as Cool Whip®)
- 6 chocolate-coated caramel-peanut nougat candy bars (such as Snickers®), cut into bite-size pieces
- 3 Granny Smith apples - peeled, cored, and cut into bite-size pieces
Honey-Barbecued Ribs
By Lalabee
1. Cut ribs into 2 or 3 rib portions
- 4 pounds pork baby back ribs
- 1 pouch dry onion soup mix
- 3/4 cup ketchup
- 1/2 cup water
- 1/3 cup honey
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
Corned Beef and Cabbage
By Lalabee
1. In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt
- 4 1/2 lbs corned beef brisket
- 5 black peppercorns
- 1/2 tsp garlic powder
- 1 onion, peeled and left whole
- 2 bay leaves
- 1 pinch salt
- 1 small head cabbage, cored and cut into wedges
- 6 large potatoes, quartered
- 4 large carrots, peeled and sliced
- 1/4 cup chopped fresh parsley
- 2 Tbs butter
Jackie's cold crab dip
By Lalabee
Combine all ingredients.Mix well and chill
- 8 oz crab surmise chunks
- 1 medium onion, diced
- 1 stick celery, diced
- 1 can black olives, sliced
- 8 oz. Cheddar cheese, shredded
- Enough mayonnaise to moisten
- 1 heaping tablespoon miracle whip