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Recipes
Chicken Pot Pie
By draingal
Put a skillet over medium heat
- 2 tbsp. butter
- 1/2 cup finely chopped onion
- 1 large chicken breast, chopped into 1/2 inch pieces
- 2 cups chicken stock
- 2 carrots, diced
- 2 baking potatoes, diced
- 1 celery stick, diced
- 1 cup fresh or frozen peas
- 1 tbsp. dried basil
- salt and pepper to taste
- 2 tbsp. cornstarch
- 1/2 cup cool water
- 4 phyllo sheets, cut in half (total 8 pieces)
- 1/2 cup butter
Lori's Fish
By draingal
Pre-heat oven at 550º. Mix bread crumbs, parm cheese and thyme
- 1 Cup bread crumbs
- 1/4 cup parm cheese
- 1/4 tsp. thyme
- 3/4 cup milk
- 1/4 cup butter
- garlic (1 to 2 cloves)
- dash of salt
Raspberry Walnut Shortbread Bars
By draingal
Preheat oven to 350 degrees F
- Base:
- 1 1/4 c. flour
- 1/2 c. sugar
- 1/2 c. butter
- Topping:
- 2 eggs
- 1/2 c. brown sugar
- 1 tsp. vanilla
- 2 Tbsp. flour
- 1/8 tsp. salt
- 1/8 tsp. baking soda
- 1 c. chopped walnuts
- Beat eggs, brown sugar and vanilla. Stir in the rest of the ingredients and spoon over jam, spreading lightly to edges. Bake for 20?25 min. or until top is set. Cool in pan, then cut into bars.
Clementine, Olive and Endive Salad
By draingal
1. Whisk together vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved, then add oil in a sl...
- 2 tablespoons red-wine vinegar
- 1 teaspoon sugar, or to tatse
- 1/2 teaspoon salt, or to taste
- 1/4 cup extra-virgin olive oil
- 1 3/4 lb clementines (7 to 11)
- 2 lb Belgian endives (6 to 8)
- 4 pale inner ribs of celery, including leaves
- 1/2 cup Kalamata or other brine-cured black olives, pitted and cut lengthwise into slivers
- 1 cup drained cocktail (pickled) onions (5 oz), quartered
- 3/4 cup loosely packed fresh flat-leaf parsley leaves
Lemonade
By draingal
Bring 4 cups water and sugar to a boil
- 6 cups water, divided
- 3/4 cup sugar
- 1 lime, thinly sliced
- 1 lemon, thinly sliced
- 3/4 cup fresh lemon juice
Mexican Seafood Cocktail
By draingal
Stir together Clamato juice, ketchup, lime juice, hot sauce, salt, onion, and cilantro in a large bowl, then gently...
- 1 1/2 cups chilled Clamato juice, or 1 cup tomato juice and 1/2 cup bottled clam juice
- 1/4 cup ketchup
- 1/4 cup fresh lime juice
- 1 teaspoon hot sauce such as Tabasco
- 1 teaspoon salt, or to taste
- 1/2 cup finely chopped white onion
- 1/4 cup chopped fresh cilantro
- 1 firm-ripe California avocado, peeled, pitted, and cut into small chunks
- 1/2 lb fresh lump crabmeat (1 cup), picked over
- 1/4 lb cooked baby shrimp
- Accompaniment: oyster crackers or saltines (optional)
Farm Cheese Straws
By draingal
This recipe is courtesy of The Wilken Family --- they were making whiskey way back in 1886
- 1/3 cup cheese grated
- 1 tsp. butter
- 2 tsp. milk
- 4 tbsp. flour
- 1/2 cup fresh bread crumbs
- 1/8 tsp. salt
- pinch of paprika and cayenne
Hot Crab Dip
By draingal
Beat cream cheese until smooth
- 1 pkg. (8oz.) cream cheese, softened
- 1/2 cup mayonnaise
- 1 can (6oz.) crabmeat, drained
- 1/4 cup minced onion
- 1 tbsp lemon juice
- 1/8 tsp hot pepper sauce
Lemony Light Cooler
By draingal
In pitcher, combine wine, sugar and ReaLemon brand; stir until sugar dissolves
- 3 cups dry white wine OR white grape juice, chilled
- 1/2 to 3/4 cup sugar
- 1/2 cup ReaLemon Lemon Juice from Concentrate
- 1 (32-ounce) bottle club soda, chilled
- Strawberries, plum, peach or orange slices or other fresh fruit
Barbecue Sauce (Wet Mop)
By draingal
In a medium sauce pot, combine all ingredients with a stick blender, then bring to a simmer over medium low heat
- 1 cup ketchup
- 1/2 cup chili sauce, preferably Heinz
- 3/4 cup dark brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon oregano
- 2 teaspoons tamari sauce
- 1 teaspoon freshly ground black pepper
- 2 teaspoons hot sauce, preferably Frank's RedHot
- 1/4 cup honey
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon granulated onion
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon cayenne pepper
- 2 tablespoons Worcestershire sauce