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Recipes
Tomato Cream Cheese Salad
By CindyWise
Soften gelatin in the cold water
- 1 can Tomato soup
- 1 1/2 envelopes unflavored gelatin
- 1/2 cup cold water
- 6 oz cream cheese - softened
- 1 cup celery - chopped
- 1/2 cups stuffed olives - sliced
- 1/2 teaspoon onion juice
- Dash of Tabasco
Easy Pecan Tarts
By CindyWise
Combine eggs, light brown sugar, margarine, water, vanilla extract & salt
- 2 eggs
- 1 cup (firmly packed) light brown sugar
- 2 tablespoons margarine - melted
- 1 tablespoon water
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup pecans - chopped
- 8 unbaked tart shells - 2"
Pesto
By CindyWise
Put all ingredients (except pine nuts & cheeses) into food processor and blend
- 2 cups fresh basil
- 2 tablespoons pine nuts
- 2 cloves of garlic - crushed
- 1 teaspoon salt
- 1/2 cup Parmesan - grated
- 3 tablespoons fresh Romano - grated
- 1/2 cup olive oil
- 3 tablespoons butter - softened
Blackberry Wine Cake
By CindyWise
Blend all ingredients and then beat on medium speed for 2-3 minutes
- 1 box of Duncan Hines Yellow cake mix
- 1 box of blackberry Jello
- 4 eggs
- 1/2 cup Crisco oil
- 1/2 teaspoon vanilla
- 1 cup of blackberry wine
Shrimp Dip
By CindyWise
Soften cream cheese with mayo
- 1/2 pound boiled shrimp chopped
- 1 large cream cheese
- 1 teaspoon salt
- 1 teaspoon Beau Monde
- Dash of Tabasco
- 1/2 teaspoon onion juice
Green Tomato Crisps
By CindyWise
Make 2 gallons of lime water - Add 3 cups of lime to 2 gallons of water
- 7 pounds green tomatoes - sliced with skin on.
- 3 cups lime
- 2 gallons water
- 5 pounds sugar
- 3 pints white vinegar
- 1 teaspoon cloves
- 1 teaspoon ginger
- 1 teaspoon allspice
- 1 teaspoon celery seed
- 1 teaspoon mace
- 1 teaspoon cinnamon
Artichoke Salad
By CindyWise
Make Rice-A-Roni according to package directions, OMITTING the BUTTER
- 1 package chicken Rice-A-Roni
- 5 green onions - chopped
- 1/2 medium bell pepper - chopped
- 1/4 teaspoon curry powder
- 1/2 cup mayo
- 2 jars marinated artichoke hearts
Chicke & Asparagus Casserole
By CindyWise
Cook rice and pour into a buttered 2 quart casserole dish
- 1 can cream of chicken soup
- 1/2 cup water
- 1 1/3 cups instant rice
- 1 1/2 cups chicken broth
- 1 cup cheese - grated
- 1 1/2 cups steamed asparagus
- 2 cups cooked chicken - sliced
Homemade Mayo
By CindyWise
Blend egg & egg yolk in food processor until thick
- 1 whole egg
- 1 egg yolk
- 2 cups Wesson Oil
- Juice of 3 lemons
- Salt to taste
Country Style Scalloped Corn
By CindyWise
Melt butter and beat eggs
- 1/2 cup butter - melted
- 2 eggs - beaten
- 16 oz whole kernel corn - drained
- 1 cup sour cream
- 16 z cream style corn
- 9 oz corn muffin mix