Thursday, May 17, 2012
Frozen Fluffy Strawberry Pie
2 1/2 cups lightly toasted coconut
1/3 cup margarine or butter
1 3 oz. package cream cheese, softened
1 14 oz. can of Eagle Brand Sweetened condensed milk
2 1/2 cups Fresh or Frozen unsweetened strawberries, mashed or pureed about 1 1/2 cups
1 cup (1/2 pint) whipping cream, whipped
3 Tablespoons RealLemon Juice from concentrate
additional fresh strawberries for garnish (optional)
In large saucepan, melt margarine; Stir in toasted coconut. Mix well and press into bottom and sides of a 9 inch pie plate and chill. In large bowl , beat cheese until fluffy, beat in Eagle Brand. Stir in pureed strawberries and Real lemon. Fold in whipped cream. Pour into coconut crust (mixture should mound slightly). Freeze 4 hours or until firm. Before serving, garnish with additional fresh strawberries if desired. Return leftovers to freezer.
Thursday, May 3, 2012
Cheddar Corn Chowder
Cheddar Corn Chowder -- Serves 10-12
8oz. Bacon, Chopped
1/4 C Olive Oil
6 C (4lg.) Yellow Onions, Chopped
4 T Butter
1/2 C Flour
2 tsp. Salt
1 tsp. Pepper
12 C Chicken Stock
6 C Medium-Diced white boiling potatoes (peeled or unpeeled)
10 C Corn Kernels, Fresh (10 ears) or Frozen (3 lbs.)
2 C Half and Half
1/2 lb. Sharp Cheddar, grated
In large stockpot, cook bacon and olive oil until crisp and set aside. Add onions and butter to the fat and cook until the onions are translucent ( about 10 min.). Stir in flour, salt, and pepper and cook for 3 minutes. Add Chicken stock and potatoes. Bring to boil and simmer uncovered for 15 minutes. If using fresh corn cut kernels off cob and blanch 3 minutes in boiling salted water and drain (skip this step if using frozen corn). Add corn to soup, then add half and half and cheddar. Cook 5 more min or until cheese is melted. Season to taste with salt and pepper. Serve hot with garnish of bacon and chives.
8oz. Bacon, Chopped
1/4 C Olive Oil
6 C (4lg.) Yellow Onions, Chopped
4 T Butter
1/2 C Flour
2 tsp. Salt
1 tsp. Pepper
12 C Chicken Stock
6 C Medium-Diced white boiling potatoes (peeled or unpeeled)
10 C Corn Kernels, Fresh (10 ears) or Frozen (3 lbs.)
2 C Half and Half
1/2 lb. Sharp Cheddar, grated
In large stockpot, cook bacon and olive oil until crisp and set aside. Add onions and butter to the fat and cook until the onions are translucent ( about 10 min.). Stir in flour, salt, and pepper and cook for 3 minutes. Add Chicken stock and potatoes. Bring to boil and simmer uncovered for 15 minutes. If using fresh corn cut kernels off cob and blanch 3 minutes in boiling salted water and drain (skip this step if using frozen corn). Add corn to soup, then add half and half and cheddar. Cook 5 more min or until cheese is melted. Season to taste with salt and pepper. Serve hot with garnish of bacon and chives.
Rice with Red Beans
Rice with Red Beans
1 cup chopped onions
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 garlic cloves, minced
2 tablespoons margarine or butter
1 (15.5 oz) can Red Beans
1 teas. Worcestershire sauce
1/4 to 1/2 teaspoon hot pepper sauce
3 cups cooked rice
Chopped fresh cilantro or parsley, if desired
In large skillet over medium heat, cook and stir onions, green pepper, celery and garlic in margarine until onion is tender. Stir in beans, Worcestershire sauce and hot pepper sauce. Reduce heat; simmer 5 minutes. Stire in rice; cook until thoroughly heated. Garnish with cilantro.
1 cup chopped onions
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 garlic cloves, minced
2 tablespoons margarine or butter
1 (15.5 oz) can Red Beans
1 teas. Worcestershire sauce
1/4 to 1/2 teaspoon hot pepper sauce
3 cups cooked rice
Chopped fresh cilantro or parsley, if desired
In large skillet over medium heat, cook and stir onions, green pepper, celery and garlic in margarine until onion is tender. Stir in beans, Worcestershire sauce and hot pepper sauce. Reduce heat; simmer 5 minutes. Stire in rice; cook until thoroughly heated. Garnish with cilantro.
Ginger Chicken A l'orange
Ginger Chicken A l'orange
1 Whole Fryer Cut in serving size pieces MSG if Desired
3/4 cup butter 1/2 cup slivered almonds
1 cup orange juice 1/2 tsp orange rind
1/2 tsp ginger 1/2 tsp nutmeg
4 Tbsp powdered sugar
Rinse chicken pieces in cold water; drain. Dip in 1/4 cup o orange juice; sprinkle with salt, pepper, and MSG. Melt butter in skillet. Brown chicken skin side down in butter starting with meatier pieces first. Turn pieces when golden and brown on the other side.
Cover skillet and cook over low heat for 25 minutes. Remove chicken from skillet and set aside. Saute almonds in skillet. Add remaining ingredients and stir until blended. Continue to cook and stir occasionally until liquid is reduced in volume by 1/2. Return chicken to skillet; spoon orange-almond sauce over chicken pieces. Cover and continue to cook and additional 10 minutes or until chicken is tender. Serve with orange-almond sauce spooned over chicken pieces and rice. Makes 4 to 6 servings.
1 Whole Fryer Cut in serving size pieces MSG if Desired
3/4 cup butter 1/2 cup slivered almonds
1 cup orange juice 1/2 tsp orange rind
1/2 tsp ginger 1/2 tsp nutmeg
4 Tbsp powdered sugar
Rinse chicken pieces in cold water; drain. Dip in 1/4 cup o orange juice; sprinkle with salt, pepper, and MSG. Melt butter in skillet. Brown chicken skin side down in butter starting with meatier pieces first. Turn pieces when golden and brown on the other side.
Cover skillet and cook over low heat for 25 minutes. Remove chicken from skillet and set aside. Saute almonds in skillet. Add remaining ingredients and stir until blended. Continue to cook and stir occasionally until liquid is reduced in volume by 1/2. Return chicken to skillet; spoon orange-almond sauce over chicken pieces. Cover and continue to cook and additional 10 minutes or until chicken is tender. Serve with orange-almond sauce spooned over chicken pieces and rice. Makes 4 to 6 servings.
Swedish Meatballs
Swedish Meatballs
1 Pound Ground Beef
½ Pound Ground Lean Pork
½ Cup Minced Onion
¾ Cup Dried Bread Crumbs
1 Tbsp snipped parsley
2 tsps Salt
1/8 tsp Pepper
1 tsp Worcestershire Sauce
1 Egg
½ Cup Milk
¼ Cup Salad Oil
¼ Cup All Purpose Flour
1 tsp Paprika
½ tsp Salt
1/8 tsp Pepper
2 Cups Water
¾ Cup Sour Cream
Mix thoroughly beef, pork, onion, bread crumbs, parsley, 2 tsps salt, 1/8 tsp pepper, the Worcestershire Sauce, egg and milk. Refrigerate 2 hours.
Shape mixture by rounded tablespoonfuls into balls. In large skillet, slowly brown and cook meatballs in oil. Remove meatballs and keep warm.
Blend flour, paprika, ½ tsp salt, and 1/8 tsp pepper into oil in skillet. Cook over low heat heat, stirring until mixture is smooth and bubbly. Remove from heat; stir in water. Heat to boiling, stirring
constantly. Boil and stir for 1 minute. Reduce heat and gradually stir in sour cream, mixing until smooth. Add meatballs; heat through.
1 Pound Ground Beef
½ Pound Ground Lean Pork
½ Cup Minced Onion
¾ Cup Dried Bread Crumbs
1 Tbsp snipped parsley
2 tsps Salt
1/8 tsp Pepper
1 tsp Worcestershire Sauce
1 Egg
½ Cup Milk
¼ Cup Salad Oil
¼ Cup All Purpose Flour
1 tsp Paprika
½ tsp Salt
1/8 tsp Pepper
2 Cups Water
¾ Cup Sour Cream
Mix thoroughly beef, pork, onion, bread crumbs, parsley, 2 tsps salt, 1/8 tsp pepper, the Worcestershire Sauce, egg and milk. Refrigerate 2 hours.
Shape mixture by rounded tablespoonfuls into balls. In large skillet, slowly brown and cook meatballs in oil. Remove meatballs and keep warm.
Blend flour, paprika, ½ tsp salt, and 1/8 tsp pepper into oil in skillet. Cook over low heat heat, stirring until mixture is smooth and bubbly. Remove from heat; stir in water. Heat to boiling, stirring
constantly. Boil and stir for 1 minute. Reduce heat and gradually stir in sour cream, mixing until smooth. Add meatballs; heat through.
6 to 8 servings.
Corned Beef Hash
Corned Beef Hash
1 cup chopped onions
2-3 tablespoons of butter or vegetable oil
4 potatoes pealed and diced
2 12 ounce cans of corned beef (Mom only uses one can)
Heat butter or oil over medium heat. Add onions and saute for about 2 minutes add potatoes and saute
until they just start to brown. Add corned beef and and stir until well mixed and heated through. Turn
heat to medium low and cover skillet. Cook for about 20 minutes or until the potatoes are thoroughly
cooked stirring occasionally to prevent sticking. About ten minutes into the cooking you can make
wells in the hash and crack an egg into each well and continue cooking until eggs and potatoes reach
the desired doneness. About 4 servings.
1 cup chopped onions
2-3 tablespoons of butter or vegetable oil
4 potatoes pealed and diced
2 12 ounce cans of corned beef (Mom only uses one can)
Heat butter or oil over medium heat. Add onions and saute for about 2 minutes add potatoes and saute
until they just start to brown. Add corned beef and and stir until well mixed and heated through. Turn
heat to medium low and cover skillet. Cook for about 20 minutes or until the potatoes are thoroughly
cooked stirring occasionally to prevent sticking. About ten minutes into the cooking you can make
wells in the hash and crack an egg into each well and continue cooking until eggs and potatoes reach
the desired doneness. About 4 servings.
Snickerdoodles
Snickerdoodles
Preheat oven to 400 degrees.
Mix together thoroughly:
1 Cup Soft Margerine
2 Eggs
1 1/2 cups Sugar
Sift the following ingredients together and stir in to butter/egg mixture:
2 3/4 C. Sifted Flour
1 tsp Soda
2 tsp Cream of Tartar
1/2 tsp Salt
Roll into balls the size of
walnuts. Roll in Cinnamon and sugar mixture. Place 2 inches apart on
ungreased cookie sheet. Bake 7-10 minutes
South Pacific Pork Roast
South Pacific Pork Roast
3-pound boneless pork shoulder roast
1/2 C soy sauce
1/2 C dry sherry (apple juice)
2 cloves garlic minced
1 T dry mustard
1 t ground ginger
1 t dried thyme
cook on low in crock pot for 4 hrs then move to high for another hour or two or leave on low all day
Pineapple Sauce
1 can pineapple chunks save juice and add enough water to make 3/4 C
add 2 T brown sugar and 1 T cornstarch to juice along with 1 t soy sauce and 1 T vinegar
cook til sauce thickens add pineapple
3-pound boneless pork shoulder roast
1/2 C soy sauce
1/2 C dry sherry (apple juice)
2 cloves garlic minced
1 T dry mustard
1 t ground ginger
1 t dried thyme
cook on low in crock pot for 4 hrs then move to high for another hour or two or leave on low all day
Pineapple Sauce
1 can pineapple chunks save juice and add enough water to make 3/4 C
add 2 T brown sugar and 1 T cornstarch to juice along with 1 t soy sauce and 1 T vinegar
cook til sauce thickens add pineapple
Cashew Chicken
Cashew Chicken
3 chicken breasts
3/4 C chicken broth
1/3 C soy sauce
1/2 tsp salt
2 Tbs cornstarch
2 Tbs water
1/4 peanut oil
1 8oz can water chestnuts
1 8oz can bamboo shoots
2 sliced celery
1 C sliced mushrooms
cashews
dice chicken
combine: broth soy sauce salt cornstarch water
set aside
heat oil in wok
cook chicken till white
add: chest nuts bamboo shoots celery mushrooms
cook for 1 minute
in a well in center add sauce and bring to boil without stirring about 1 minute
mix together
add nuts
3 chicken breasts
3/4 C chicken broth
1/3 C soy sauce
1/2 tsp salt
2 Tbs cornstarch
2 Tbs water
1/4 peanut oil
1 8oz can water chestnuts
1 8oz can bamboo shoots
2 sliced celery
1 C sliced mushrooms
cashews
dice chicken
combine: broth soy sauce salt cornstarch water
set aside
heat oil in wok
cook chicken till white
add: chest nuts bamboo shoots celery mushrooms
cook for 1 minute
in a well in center add sauce and bring to boil without stirring about 1 minute
mix together
add nuts
Crockpot Chicken Tortilla Soup
Crockpot Chicken Tortilla Soup
1 pound chicken (It says cooked and shredded but I have always dumped it in raw without any problem)
1 15 oz can crushed or petite tomatoes
1 14.5 oz can chicken broth
1 10 oz can enchilada sauce
1 4 oz can chopped green chilies
1 15 oz can whole kernel corn, undrained
1-2 cloves garlic, minced
1 tsp cumin
1 tsp salt
1/2 tsp pepper
1 Tb dry chopped cilantro (I always use fresh and just put in as much as I feel like just put it in during the last hour of cooking)
(You can also put in a can of beans if you want, just drain and rinse them first)
Put all the ingredients in the crockpot. (Don't drain the canned stuff.) Cover and cook on high for 4-6 hours or 8-10 on low. (If using raw chicken remove and shred and add back in when you add the fresh cilantro.) Serve with tortilla chips, monterey jack cheese and sour cream.
1 pound chicken (It says cooked and shredded but I have always dumped it in raw without any problem)
1 15 oz can crushed or petite tomatoes
1 14.5 oz can chicken broth
1 10 oz can enchilada sauce
1 4 oz can chopped green chilies
1 15 oz can whole kernel corn, undrained
1-2 cloves garlic, minced
1 tsp cumin
1 tsp salt
1/2 tsp pepper
1 Tb dry chopped cilantro (I always use fresh and just put in as much as I feel like just put it in during the last hour of cooking)
(You can also put in a can of beans if you want, just drain and rinse them first)
Put all the ingredients in the crockpot. (Don't drain the canned stuff.) Cover and cook on high for 4-6 hours or 8-10 on low. (If using raw chicken remove and shred and add back in when you add the fresh cilantro.) Serve with tortilla chips, monterey jack cheese and sour cream.
Sweet and Sour Chicken
Sweet and Sour Chicken
4-8 boneless skinless chicken breasts
1 egg, beaten
cornstarch
oil
Sauce:
3/4 c. sugar
4 Tbs. catsup
1/2 c. vinegar
1 Tb. Soy Sauce
1/2 tsp. garlic powder
Dip chicken in egg and roll in cornstarch. Fry in small amount of oil. Put in baking dish. Bake uncovered at 325 for 1 hr turning chicken every 15 min.
4-8 boneless skinless chicken breasts
1 egg, beaten
cornstarch
oil
Sauce:
3/4 c. sugar
4 Tbs. catsup
1/2 c. vinegar
1 Tb. Soy Sauce
1/2 tsp. garlic powder
Dip chicken in egg and roll in cornstarch. Fry in small amount of oil. Put in baking dish. Bake uncovered at 325 for 1 hr turning chicken every 15 min.
Subscribe to:
Comments (Atom)