LIZABETH's profile page
Recipes
TOMATO CAKES
By LIZABETH
Directions 1. Place the tomatoes, onion and crackers into a large bowl
- 1 * 1 (14.5 ounce) can peeled and diced tomatoes with juice
- 1/4 * 1/4 onion, chopped
- 30 * 30 saltine crackers, crushed
- 1 * 1 pinch salt and pepper to taste
- 3 * 3 tablespoons vegetable oil
CRISPY BUTTERMILK FRIED CHICKEN
By LIZABETH
FROM FAMILY CIRCLE MAGAZINE JULY ISSUE
- Makes: 8 pieces
- Prep: 15 minutes
- Cook: 16 minutes per batch
- 3 * 3 cups all-purpose flour
- 3 * 3 teaspoons salt
- 2 * 2 teaspoons black pepper
- 1-1/2 * 1-1/2 teaspoons sugar
- 1-1/2 * 1-1/2 teaspoons paprika
- 1-1/2 * 1-1/2 cups buttermilk
- 2 * 2 eggs
- 1-1/2 * 1-1/2 teaspoons baking powder
- 3/4 * 3/4 teaspoon baking soda
- 1 * 1 broiler-fryer chicken (about 3-1/2 pounds), cut into 8 pieces
- 4 * 4 cups peanut oil
ONE DISH PORK CHOPS & RICE
By LIZABETH
Place pork chops in bottom of baking dish
- Four Pork Chops
- 1 small bag Mahatma Yellow Rice with Saffon Seasonings (or other rice of your choice)
- 1 can DICED TOMATOES
- 1 can cream of mushroom soup
AMERICA'S TEST KITCHEN PERFECT CHOCOLATE CHIP COOKIES
By LIZABETH
Instructions * 1. Adjust oven rack to middle position and heat oven to 375 degrees
- 1 3/4 * 1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
- 1/2 * 1/2 teaspoon baking soda
- 14 * 14 tablespoons unsalted butter (1 3/4 sticks)
- 1/2 * 1/2 cup granulated sugar (3 1/2 ounces)
- 3/4 * 3/4 cups packed dark brown sugar (5 1/4 ounces) (see note)
- 1 * 1 teaspoon table salt
- 2 * 2 teaspoons vanilla extract
- 1 * 1 large egg
- 1 * 1 large egg yolk
- 1 1/4 * 1 1/4 cups semisweet chocolate chips or chunks (see note)
- 3/4 * 3/4 cup chopped pecans or walnuts, toasted (optional)
SLOW BAKED HAM
By LIZABETH
PREHEAT OVEN TO 250 DEGREES WRAP HAM IN HEAVY DUTY FOIL AND PLACE ON FOIL LINED BAKING SHEET BAKE HAM AT LEAST 5 ...
- 1 HALF HAM
CAKE MIX BROWN SUGAR CHOCOLATE CHIP CAKE
By LIZABETH
HEAT oven to 350ºF. BEAT first 6 ingredients with mixer 3 min
- Yield: 16 servings
- 1 2 LAYER SIZE YELLOW CAKE MIX
- 1 SMALL BOX VANILLA INSTANT PUDDING
- 4 EGGS
- 2/3 CUP SOUR CREAM
- 2/3 CUP WATER
- 1/2 CUP OIL
- 1 CUP PACKED BROWN SUGAR
- 1 CUP MINI CHOCOLATE CHIPS
- 2 TBS. POWDERED SUGAR FOR DUSTING
- OPTIONAL CINNAMON SUGAR MIXTURE
CREAM CHEESE FROSTED APPLE BREAD
By LIZABETH
Preparation: Process on "dough" cycle
- 1 cup Prepared inst van pudding
- 1/4 cup Applesauce
- 1/4 cup Water
- 1 Egg -- beaten
- 1/2 teaspoon Salt
- 1 tablespoon Sugar
- 4 cups Flour
- 1 tablespoon Dry yeast
SOTHERN FRIED STUFFING BALLS
By LIZABETH
Make your stuffing mix according to the directions on the package
- 8 * 8 ounces of GROUND SAUSAGE
- * Canola Oil (can use Vegetable oil)
- 1 * 1 cup all-purpose flour
- 1 * 1 box of PORK flavored stuffing mix
- 1 * 1 tablespoon of parsley (optional)
- 1 * 1 tablespoon of thyme (optional)
HOT CHICKEN RICE SALAD
By LIZABETH
In large bowl, combine soups, mayonnaise,onion, almonds, water chestnuts, celery and chicken
- 2 * 2 COOKED RICE
- * CUT UP CHICKEN FROM ROTISSERIE BIRD
- 1/2 * 1/2 CUP DICED CELERY
- 1 * 1 can cream of broccoli soup
- 1 * 1 can cream of chicken soup
- 1 * 1 can cream of celery soup
- 1 1/4 * 1 1/4 cups mayonnaise
- 1 * 1 large onion, chopped
- * ¼ cup slivered almonds, optional
- 1/4 * 1/4 cup water chestnuts, optional
- * CRUSHED TOWNHOUSE CRACKERS
- 1 (??) STICK MELTED BUTTER
RAMEN SHRIMP SALAD
By LIZABETH
COMBINE INGREDIENTS AND TOSS WITH DRESSING CAN USE SHRIMP NOODLE PACKS IF DESIRED
- 2 PACKAGES CHICKEN RAMEN NOODLES, COOKED WITHOUT SEASONING SAVE SEASON PACKS
- 1 CAN DRAINED WATER CHESTNUTS, CHOPPED
- 1/4 CUP TOASTED SESAME SEEDS
- 1 CUP COOKED BROCCOLI, CHOPPED
- 1/2 LB COOKED SHRIMP, CUT INTO SMALL PIECES
- DRESSING
- 3/4 CUP PEANUT OIL
- 1/2 CUP SUGAR
- 1/3 CUP RICE VINEGAR
- 3 TSP. SESAME OIL
- 1 TBS. SOY SAUCE
- SEASONING PACKS FROM NOODLES