Cathie davidson's profile page
Recipes
Crescent Cookies
By Cathie davidson
Lillian Schrage
- 1/2 pound butter
- 1/2 cup sugar
- 2 cups flour
- 1 1/2 cups ground almonds, 1 pound
- 1 teaspoon vanilla
Tuna Chow Mein Casserole
By Cathie davidson
Heat oven to 350 degrees Saute celery, onion and green pepper in butter
- 2 cups chopped celery
- 1/2 cup chopped onion
- 1/4 cup chopped green bell pepper
- 2 Tablespoons butter
- 2 cans Tuna (6oz can)
- 2 cans cream of mushroom soup (10-3/4 oz.), Thin with 1/2 cup milk & 1/2 cup water
- 6 ounces chow mein noodles, reserve 2/3 cup for top
- 1/4 teaspoon pepper
Waffles made with Club Soda
By Cathie davidson
mix together and use waffle iron to make waffles
- 2 cups of Bisquick
- 1 egg
- 1/2 cup of oil
- 1 1/3 cups of club soda (1 small bottle)
Barley Risotto with Wild Mushrooms
By Cathie davidson
Jeanne Kelley, Cooking Light DECEMBER 2013
- 1 tablespoon extra-virgin olive oil
- 2 cups thinly sliced leek (about 2 large)
- 8 ounces oyster mushrooms, sliced
- 8 ounces cremini mushrooms, sliced
- 5 ounces shiitake mushrooms, stemmed and sliced
- 1 cup uncooked pearl barley
- 1 tablespoon minced garlic
- 1/2 cup dry white wine
- 2 teaspoons chopped fresh thyme, divided
- 8 cups water
- 1/2 ounce dried porcini mushrooms, coarsely chopped
- 3 ounces vegetarian Parmesan cheese, grated (about 3/4 cup)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Grilled Onions and Potatoes
By Cathie davidson
Preheat grill for medium heat and lightly oil the grate
- 1 cup mayonnaise
- 1/4 cup shredded Parmesan cheese
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 large baking potatoes, cut into 1/4-inch slices
- 1 large sweet onion, sliced
- 4 12x12-inch squares aluminum foil
- cooking spray
Black Bean Avocado Salsa with Corn
By Cathie davidson
INGREDIENTS: Serves: 4 servings Ingredients 1 ear corn, shucked 2 tablespoons extra-virgin olive oil, plus extra ...
- INGREDIENTS:
- Serves:
- 4 servings
- Ingredients
- 1 ear corn, shucked
- 2 tablespoons extra-virgin olive oil, plus extra for rubbing the corn
- 1 cup quartered cherry tomatoes
- 2 ripe but firm avocadoes, pitted and diced
- One 15.5-ounce can black beans, drained
- 1/2 medium red onion, diced
- 1 teaspoon agave syrup
- 1/2 teaspoon ground cumin
- 1/4 teaspoon minced garlic
- Juice of 1 to 2 limes
- 1 serrano chile, seeded and finely diced
- Pinch cayenne pepper
- Kosher salt and freshly ground black pepper
- 3 tablespoons chopped fresh cilantro
- 3 scallions, finely chopped
Ambrosia Jello Mold
By Cathie davidson
Recipe by Jello
- 1 can 8 oz. crushed pineapple, in juice, drained
- 2 cups boiling water
- 1 package 8 serving size Orange Jello
- 1 3/4 cups Cool Whip Thawed
- 1 can 11 oz. mandarin orange segments, drained
- 1 1/2 cups miniature marshmallows
- 1/2 cup angel flake coconut, Optional
Pork Tenderloin
By Cathie davidson
Mix salt and pepper with flour
- 2 pork tenderloin
- salt and pepper
- all-purpose flour
- 2 tablespoons cooking oil
- 1 stalk celery, sliced
- 1 small onion, chopped
- Lipton mushroom and onion soup mix
- 1 cup water
- 1/2 cup wine
Pork Gyros with Yogurt-Tomato Sauce
By Cathie davidson
Directions Whisk together oil, wine, garlic and oregano in a baking dish
- 1/4 cup olive oil
- 1/4 cup dry red wine
- 4 cloves garlic, chopped
- 1 tablespoon finely chopped fresh oregano, plus more oregano for garnish
- 2 (1-pound) pork tenderloins
- Salt and freshly ground black pepper
- Yogurt-Tomato Sauce, recipe follows
- 4 grilled pita pockets, for serving
- Mesclun greens or baby spinach, for serving
- Thinly sliced red onions, for serving
Cherries Jubilee Sauce
By Cathie davidson
Grammy
- 4 cups fresh bing or other sweet cherries, pitted & halved
- 3 Tablespoons cornstarch
- 1 cup sugar
- 4 Tablespoons lemon juice
- 1/2 teaspoon almond extract
- few drops of red food coloring
- 1/2 cup brandy for flaming