tag:blogger.com,1999:blog-24726087451751138692024-03-13T15:25:39.262-06:00Just RecipesKarenhttp://www.blogger.com/profile/16505134228454833619noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-2472608745175113869.post-48329518230690068152009-03-17T21:32:00.003-06:002009-03-17T21:43:04.023-06:00Stuffed Portabello Mushrooms2 Portabello mushrooms<br />Balsamic vinegar<br />1 T olive oil<br />2 cloves garlic, minced<br />1/4 onion, chopped<br />2 large strips of roasted red pepper, chopped (from a jar)<br />1 Roma tomato, chopped<br />2 c fresh baby spinach<br />1/4 c breadcrumbs<br />1/2 tsp dried parsley<br />1/2 tsp freshly ground black pepper<br />1 tsp Old Bay Seasoning<br />Mozarella cheese<br /><br />Preheat oven to 375F. <br /><br /><div align="justify">Remove stem and gills from mushrooms. Drizzle about 1/2 tsp Balsamic vinegar over each mushroom. </div><div align="justify"> </div><div align="justify">Chop stems and saute with onions, garlic, tomatoes and seasonings in olive oil until vegetables are tender. Add chopped red peppers to heat through. Add spinach and cook until wilted. </div><div align="justify"> </div><div align="justify">Spoon filling on top of mushrooms, top with breadcrumbs and cheese. Bake for 15-18 minutes until mushrooms are cooked.</div>Karenhttp://www.blogger.com/profile/16505134228454833619noreply@blogger.com30tag:blogger.com,1999:blog-2472608745175113869.post-75713971050436853442009-03-15T16:57:00.003-06:002009-03-15T17:13:37.466-06:00Chile Rellenos with Salsa<strong><u>Salsa</u></strong><br />3 tomatoes, coarsley chopped<br />2 bell peppers, coarsely chopped<br />2 Anaheim chiles, roasted, peeled and coarsely chopped<br />1/2 medium onion, coarsely chopped<br />3 garlic cloves, sliced<br />3 T caldo de pollo (powdered chicken broth)<br />½ tsp oregano<br />2 T tomato paste<br /><br />Cover vegetables with water in large pot. Cover pot and boil vegetables for 15 minutes. Turn down heat and simmer for one hour, adding more water if necessary. <br /><br />Add caldo de pollo, oregano and tomato paste and stir to combine. Using a slotted spoon, spoon salsa over cooked rellenos.<br /><br />This salsa is good over fried eggs and excess broth can be used as a soup base.<br /><br /><strong><u>Chile Rellenos</u></strong><br />CHILE RELLENO<br />6 Anaheim chiles, roasted and peeled<br />6 egg whites<br />6 egg yolks<br />Jack cheese, cut into thin strips<br />Flour, small amount<br /><br />Lay chiles on broiler tray and broil; turn chiles until charred and blistered on all sides. Remove from broiler pan and place in large Ziplock bag. Close bag and allow chiles to steam for 15 minutes.<br /><br />Remove chiles from bag and peel carefully so as not to tear the chiles. Put peeled chiles on a plate and refrigerate for 20 minutes. Cut small slit in each chile and insert cheese.<br /><br />Whip egg whites at high speed with electric mixer until stiff peaks have formed. <br /><br />Heat the oil in a skillet until a drop of water sizzles when dropped into the pan. Beat egg yolks with 1 T flour. <br /><br />Mix yolks into egg whites and stir until you have a thick paste.<br /><br />Roll stuffed chiles in flour then dip in egg mixture, shaking off excess. Fry seam side down on both sides until golden brown. Place on paper towels to drain.<br /><br />Put chiles on a serving plate, top with shredded cheese and microwave until cheese melts. Spoon salsa over chiles and serve.Karenhttp://www.blogger.com/profile/16505134228454833619noreply@blogger.com1tag:blogger.com,1999:blog-2472608745175113869.post-63283019558792663692009-03-05T11:52:00.004-07:002009-03-05T12:30:52.566-07:00Mexican Risotto<div align="justify">1/2 cup Arborio rice<br />1/2 onion, finely chopped<br />1 small jalapeno, finely diced<br />1 T olive oil<br />2 T tomato paste<br />2 cups hot water<br />1/4 cup white wine<br />1/4 cup pepper jack cheese, shredded<br />1/2 tsp chicken bouillon<br />1/8 tsp cumin<br /><br />Heat olive oil in small saucepan. Add onion and jalapeno and cook for five minutes. Add rice and white wine. Cook until liquid has been absorbed. Add bouillon and cumin and stir well. Put tomato paste into hot water and stir until blended. Add 1/2 cup of hot water at a time into the rice until all is absorbed. If you need more liquid, plain hot water can be used.When risotto is done, add jack cheese and stir until melted.</div>Karenhttp://www.blogger.com/profile/16505134228454833619noreply@blogger.com1tag:blogger.com,1999:blog-2472608745175113869.post-10194718821864176722009-03-05T10:58:00.004-07:002009-03-05T11:06:25.491-07:00Chile Verde<div align="justify">10 tomatillos</div><div align="justify">5 lbs boneless pork shoulder</div><div align="justify">2 T olive oil</div><div align="justify">1 T chicken bouillon</div><div align="justify">5 cloves garlic, peeled</div><div align="justify">1 onion, coarsley chopped (divided use)</div><div align="justify">2 large jalapenos, stemmed and seeded</div><div align="justify">1 (7 oz) can whole green chiles</div><div align="justify">2 corn tortillas</div><div align="justify"> </div><div align="justify">Remove wrapper from tomatillos and wash. In food processor, puree tomatillos, bouillon, garlic, jalapenos and green chiles. Add half the onion.</div><div align="justify"> </div><div align="justify">Remove fat from pork and cut into 1" pieces.</div><div align="justify"> </div><div align="justify">In large pan, fry meat until it loses its color. Add the sauce and mix well. Cook on low for 4 hours until meat is very tender.</div><div align="justify"> </div><div align="justify">During last half-hour of cooking, add the other half of the coarsley chopped onion and two corn tortillas which have been cut into 1/2" dice.</div>Karenhttp://www.blogger.com/profile/16505134228454833619noreply@blogger.com1tag:blogger.com,1999:blog-2472608745175113869.post-14071039379496624792009-02-23T15:34:00.003-07:002009-02-23T15:42:35.395-07:00Venison Tenderloin1 to 1.5# venison tenderloin<br />3 garlic cloves, slivered into thirds<br />1 cup red wine<br />1/4 cup teriyaki sauce<br />3 slices bacon<br /><br />With a small knife, cut slits in the tenderloin. Insert garlic cloves. Wrap bacon slices around tenderloin securing with toothpicks. Put in Ziplock bag; add wine and teriyaki sauce and refrigerate for three hours.<br /><br />Remove tenderloin from refrigerator about 30 minutes before ready to cook. Put a little olive oil in pan heat until hot. Sear tenderloin on all sides in hot pan, about 4 minutes. Cover pan and put in the oven set to 450F for 18-21 minutes for rare. <br /><br />Remove tenderloin from oven, tent with foil and let rest for 5 minutes. Slice and serve.Karenhttp://www.blogger.com/profile/16505134228454833619noreply@blogger.com3tag:blogger.com,1999:blog-2472608745175113869.post-68847437759526416082009-02-13T13:33:00.002-07:002009-02-13T13:35:15.770-07:00Oxtail Ragu1.5# Beef oxtail<br />2 carrots, finely chopped<br />1 parsnip, finely chopped<br />4 stalks celery, finely chopped<br />1 large onion, finely chopped<br />3 large cloves garlic, finely chopped<br />2 bay leaves<br />2 cups red wine<br />4 T tomato paste, divided use<br />½ c tomato sauce<br />Olive oil<br /><br />Soak oxtails in cold, salted water for an hour. Rinse and put them into a pan; cover with clean water and bring to a boil. Reduce heat and simmer for 15 minutes. Remove oxtail and place on paper towels to dry. Discard liquid.<br /><br />Heat olive oil in a heavy pan. Add oxtail and brown on all sides. Remove to a bowl and season with salt and pepper.<br /><br />Add the carrots, parsnip, celery, onion and garlic. Cook until vegetables are soft. Return oxtails to pan. Add red wine, 2 T tomato paste and bay leaf and enough water to almost cover oxtails. Simmer for 4-5 hours or until meat is falling off bones.<br /><br />Remove from heat. Remove oxtails and pull the meat off the bones. Put meat into a baggie and refrigerate overnight. Strain liquid, keeping vegetables and liquid in separate containers and refrigerate overnight.<br /><br />The next day remove liquid from refrigerator and skim fat. Return sauce to a pan. Add remaining 2 T tomato paste and ½ c tomato sauce.<br /><br />Put the soffritto, which has been drained into the bowl of a small food processor and pulse until vegetables are blended. Pour vegetables into sauce to thicken. Return meat to sauce and heat through. Serve over your choice of pasta garnished with grated parmesan cheese.Karenhttp://www.blogger.com/profile/16505134228454833619noreply@blogger.com3tag:blogger.com,1999:blog-2472608745175113869.post-34437857633174315722009-02-09T16:22:00.003-07:002009-02-09T16:28:28.178-07:00Oatmeal Cookies with Dried Apricots and White Chocolate1-1/2 cups all-purpose flour<br />1-1/2 cups old-fashioned oatmeal<br />1/2 tsp baking soda<br />8 ounces (2 sticks) unsalted butter, softened<br />1/4 cup granulated sugar<br />1 cup packed light-brown sugar<br />1 tsp salt<br />1 tsp vanilla<br />2 large eggs<br />8 ounces white chocolate, chopped<br />7 ounces dried apricots, chopped (1-1/2 cups)<br /><br />Preheat oven to 350F. Mix flour, oatmeal and baking soda in a medium bowl. Cream butter and sugars with a mixer until light and fluffy. Reduce speed to low. Add salt, vanilla, and eggs, and beat until well combined, about 1 minute. Add flour mixture gradually, beating until just combined. Stir in chocolate and apricots. Cover, and refrigerate until cold, about 30 minutes.<br /><br />Drop heaping tablespoons of dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are golden brown around the edges but still soft in the center, 14 to 16 minutes. Let cookies cool on baking sheets for 2 minutes. Transfer cookies to a wire rack; let cool. Cookies will keep, covered, for up to 1 week. Makes about 4 dozen.<br /><br />Recipe from Martha Stewart <a href="http://www.marthastewart.com/">Living</a>, March 2009Karenhttp://www.blogger.com/profile/16505134228454833619noreply@blogger.com8tag:blogger.com,1999:blog-2472608745175113869.post-13437059879545843352009-02-05T17:35:00.004-07:002009-02-05T17:39:09.002-07:00Carrot Cake with Cream Cheese Frosting1-1/2 c flour<br />1-1/2 c sugar<br />1 tsp baking powder<br />1 tsp salt<br />1/2 tsp baking soda<br />1/2 tsp cinnamon<br />1/2 tsp ginger<br />1/2 tsp nutmeg<br />1 c cooked, mashed carrots, room temperature<br />3/4 c vegetable oil<br />1 (8-1/4 oz) can crushed pineapple, drained<br />3 eggs<br />1 T hot water<br />1/2 c chopped walnuts<br />1/2 c raisins<br /><br />Mix flour, sugar, baking powder, salt, baking soda, cinnamon, giner and nutmeg in a large bowl. Combine carrots, oil, pineapple, eggs and water; stir into dry ingredients, mixing until smooth. Stir in walnuts and raisins. Pour into greased and floured 9-inch cake pan. Bake at 350F for 45 minutes or until cake springs back when lightly touched. Remove from pan and cool completely. Frost with cream cheese icing.<br /><br /><u>Cream Cheese Icing</u><br />8 oz. cream cheese, softened<br />1/2 c butter, softened<br />1 pound powdered sugar<br /><br />Beat cream cheese and butter until fluffy. Gradually add sugar to desired consistency. Frosts on 9-inch cake.Karenhttp://www.blogger.com/profile/16505134228454833619noreply@blogger.com2tag:blogger.com,1999:blog-2472608745175113869.post-75112504715544494062009-02-02T12:05:00.004-07:002009-02-13T13:35:43.001-07:00Spaghetti and MeatballsFor the meatballs:<br /><br />1# hamburger (or 1/2# hamburger and 1/2# pork sausage)<br />1/2 c finely chopped onion<br />1/4 c finely chopped fresh parsley<br />1/2 tsp granulated garlic<br />1/4 tsp smoked paprika<br />1/4 c water<br />2 T olive oil<br /><br />Mix burger with onion, parsley, water and seasonings. Roll into 2" balls. Put olive oil in large frying pan and brown meatballs. Remove from pan with slotted spoon leaving the oil in the pan.<br /><br />For the sauce:<br /><br />1 anchovy filet<br />3/4 c chopped onion<br />1-1/2 tsp granulated garlic<br />1 bay leaf<br />1/4 tsp freshly ground black pepper<br />1-1/2 tsp chopped basil<br />8 oz sliced mushrooms<br />1/4 c white wine<br />1 (29 oz) can tomato sauce<br />2 T tomato paste<br /><br />Put the anchovy in the oil and let it melt. Add onions and cook for 5 minutes. Add garlic, bay leaf, black pepper and basil and stir to combine. Add mushrooms (adding more oil if necessary) and cook until juices have been released. Add wine then tomato sauce and tomato paste. Stir to combine.<br /><br />Add browned meatballs to the sauce and simmer for 1 hour until meatballs are cooked through.Karenhttp://www.blogger.com/profile/16505134228454833619noreply@blogger.com1tag:blogger.com,1999:blog-2472608745175113869.post-39933962314681163552009-01-15T15:23:00.000-07:002009-01-15T15:25:34.222-07:00Nutty Roasted Cauliflower Soup1 head cauliflower, cut into 1” flowerets<br />10 garlic cloves, peeled and left whole<br />1 onion, sliced<br />2 carrots cut into matchsticks<br />5 T olive oil<br />1 cup walnut halves, toasted<br />3 cups chicken broth<br />¼ cup white wine<br />½ roasted red pepper<br />¼ cup fresh parsley<br />½ tsp dried thyme<br />1 bay leaf<br />1/8 tsp freshly ground nutmeg<br />1 cup half and half<br /><br />In a large baking pan, toss cauliflower, garlic, onion and carrots with oil to coat and roast at 425 F for 40 minutes or until vegetables are golden.<br /><br />Put walnuts into dry pan on stovetop and toast until slightly browned, stirring occasionally. Cool slightly and process in food processer until finely ground.<br /><br />In a large saucepan, simmer broth, wine, roasted cauliflower mixture, ground walnuts, roasted red pepper, parsley, thyme, bay leaf and nutmeg 30 minutes or until cauliflower is very tender.<br /><br />Discard bay leaf. Using immersion blender, blend all ingredients until smooth. Salt and pepper to taste. <br /><br />Add half and half and heat over moderate heat until just heated through.Karenhttp://www.blogger.com/profile/16505134228454833619noreply@blogger.com0tag:blogger.com,1999:blog-2472608745175113869.post-18105331922281112012009-01-04T17:27:00.002-07:002009-02-13T13:36:04.713-07:00Smoked Salmon Baked Potatoes3/4# smoked salmon<br />6 baking potatoes<br />1/2 cup hot milk<br />1 egg, beaten<br />1/4 cup onion, finely chopped<br />1/4 cup parsley, finely chopped<br />1/2 cup fine bread crumbs<br />1/4 cup melted butter<br /><br />Bake potatoes as usual. Cut in half lengthwise while still hot. Carefully scoop potato out of sheels keeping shells intact for stuffing. Mash potato, adding hot milk and beat until fluffy. Flake and mash smoked salmon and add it along with the chopped parsley and onion to the potatos. Beat egg and seasonings together and combine with mix, folding all together. Heap mixture into potato shells. In a small bowl, mix bread crumbs with butter, then sprinkle over potatoes. Bake 20 minutes at 350F or until browned.<br /><br />You can find this recipe online <a href="http://www.fishex.com/recipes/smoked-salmon/smoked-salmon-baked-potatoes.html">here</a>.Karenhttp://www.blogger.com/profile/16505134228454833619noreply@blogger.com1tag:blogger.com,1999:blog-2472608745175113869.post-68631679660117558222009-01-03T13:12:00.002-07:002009-02-13T13:36:23.006-07:00Snow Pudding with Custard Sauce<strong>Pudding</strong><br />¾ cup sugar ¼ cup cold water<br />¼ tsp salt 2 egg whites, beaten stiff<br />2 cups boiling water 1/3 cup lemon juice<br />5 T cornstarch<br /><br />Combine sugar, salt and boiling water. Blend cornstarch and cold water. Add to sugar mixture in medium saucepan. Heat to boiling, cook for 5 minutes, stirring constantly. Cool slightly in refrigerator in same pan.<br /><br />Pour mixture into a bowl. Fold in beaten egg whites and lemon juice. Refrigerate until it reaches the consistency of Jell-O.<br /><br /><strong>Custard Sauce</strong><br />1 egg yolk, beaten 1 cup milk, scalded<br />½ cup sugar ½ tsp vanilla<br />1 tsp cornstarch Pinch of salt<br /><br />Combine sugar and cornstarch. Combine egg yolk and scalded milk. Combine both mixtures in a small saucepan. Heat until slightly thickened. Add vanilla and salt. Cool. Serve over Snow PuddingKarenhttp://www.blogger.com/profile/16505134228454833619noreply@blogger.com24tag:blogger.com,1999:blog-2472608745175113869.post-87069003988020610832008-12-15T19:51:00.004-07:002009-02-13T13:36:35.796-07:00Italian Cookies1/2 c butter<br />1/4 c shortening<br />3/4 c sugar<br />4 eggs<br />3 c flour<br />5 tsp baking powder<br />1/2 tsp salt<br />2 tsp vanilla extract (or anise or lemon)<br /><br />Melt butter and shortening together. Add the sugar; mix well. Add the eggs, one at a time, beating well after each addition. Mix in the extract. Sift or whisk together flour, baking powder and salt. Add to creamed mixture gradually. If the dough is too sticky to roll in the palm of your hand, add flour until firmer, but dough should be very soft. Roll dough in small balls and place them on ungreased cookie sheets. Bake at 375 for 8-10 minutes. The bottom should be lightly browned but the tops should remain light. Remove cookies to wire rack and cool completely before glazing.<br /><br />Glaze:<br />Mix milk gradually into powdered sugar to make a thick glaze. Dip top of each cookie into glaze. Sprinkle with colored jimmies or nonpariels while glaze is still wet.<br /><br />Makes a lot of cookies, depending on how large you roll them. 3/4" balls will yield about 100 cookies.Karenhttp://www.blogger.com/profile/16505134228454833619noreply@blogger.com0tag:blogger.com,1999:blog-2472608745175113869.post-87823990637099999072008-11-25T15:04:00.005-07:002008-11-25T15:08:32.951-07:00Corn Pudding1/2 stick butter<br />2-1/2 c fresh yellow corn kernels, cut from the cob (3-4 ears)<br />1/2 cup chopped onion<br />3 large eggs<br />1/2 c milk<br />1/2 c half-and-half<br />1/2 T sugar<br />1 tsp salt<br />freshly ground black pepper<br />dried parsley<br /><br />Preheat oven the 375. Spray a baking dish (8-10 cup capacity) with cooking spray.<br /><br />Melt butter and saute corn and onion for about 5 minutes. Remove from heat and cool slightly.<br /><br />Whisk together eggs, milk, and half-and-half. Add sugar, salt, pepper, and parsley. Add the corn mixture and pour into the prepared baking dish.<br /><br />Place the dish in a larger pan and fill the pan halfway up the sides of the dish with hot water. Bake for 40-45 minutes until the top is brown and a knife inserted in the center comes out clean. Makes 4 servings, but can easily be doubled.Karenhttp://www.blogger.com/profile/16505134228454833619noreply@blogger.com2tag:blogger.com,1999:blog-2472608745175113869.post-51013008705407292242008-11-21T14:02:00.005-07:002008-11-21T14:08:55.484-07:00Holiday Eggnog Cookies1-1/4 cups granulated sugar<br />3/4 cup butter, softened<br />1/2 cup eggnog<br />1 tsp vanilla extract<br />2 egg yolks<br />2-1/4 cups flour<br />1 tsp baking powder<br />1/2 tsp ground cinnamon<br />1 tsp ground nutmeg<br /><br />Preheat oven to 300 F. Combine flour, baking powder, cinnamon and nutmeg.<br /><br />Cream sugar and butter until light and fluffy. Add eggnog, vanilla and egg yolks. Beat a medium speed with mixer until smooth.<br /><br />Add flour mixture and beat at low speed until combined. Do not overmix. Drop by teaspoonfuls onto ungreased cookie sheet 2 inches apart. Sprinkle lightly with nutmeg.<br /><br />Bake 20-23 minutes until bottom of cookies turn light brown.Karenhttp://www.blogger.com/profile/16505134228454833619noreply@blogger.com2tag:blogger.com,1999:blog-2472608745175113869.post-26525990516201906092008-11-20T18:50:00.004-07:002009-02-13T13:36:52.018-07:00Cranberry Sauce1 medium orange<br />1 small jalapeno<br />1 pound fresh cranberries<br />1 c sugar<br />2 T vegetable oil<br />1/2 tsp salt<br />1/8 tsp ground cloves<br />1/8 tsp ground cinnamon<br />2 T Triple Sec<br /><br /><br />Using a vegetable peeler, peel the zest from the orange. Seed the jalapeno and slice thinly.<br /><br />Put the cranberries, juice from the orange, orange peel, sliced jalapenos, sugar, vegetable oil, salt, cloves, cinnamon and Triple Sec in a saucepan.<br /><br />Cook on medium heat until the cranberries pop and are soft, about 15 minutes. Remove the orange peel. Let cool and enjoy!Karenhttp://www.blogger.com/profile/16505134228454833619noreply@blogger.com0tag:blogger.com,1999:blog-2472608745175113869.post-1781093861329629862008-11-04T12:13:00.003-07:002008-11-04T12:20:23.114-07:00Pizza3/4 cup warm water (110 degrees)<br />1 envelope active dry yeast<br />2 cups flour<br />1 tsp sugar<br />3/4 tsp salt<br />3 T olive oil<br /><br />Pour 3/4 cups warm water into a small bowl. Stir in the yeast and let stand until dissolved (5-10 minutes).<br /><br />Put 2 cups flour, 1 tsp sugar and 3/4 tsp salt in the bowl of a stand mixer fitted with a dough hook attachment. Add the dissolved yeast and 3 T olive oil. Knead dough until smooth (5-8 minutes) adding more flour, if needed.<br /><br />Put dough into a bowl that has been sprayed with cooking spray. Cover with plastic wrap and let stand until doubled in size, about an hour.<br /><br />Punch down dough and let rest for 5 minutes. Place dough on an oiled pan (sheet pan, pizza pan, etc.) and using your hands, form into desired shape.<br /><br />Cover dough with spaghetti sauce of your choice. Add cheese and whatever toppings you like (pepperoni, onions, bell peppers, mushrooms, olives, ground meat, etc.)<br /><br />Bake at 450 degrees until dough is browned and cheese has melted, approximately 15-20 minutes.Karenhttp://www.blogger.com/profile/16505134228454833619noreply@blogger.com1tag:blogger.com,1999:blog-2472608745175113869.post-88132244430464330632008-11-02T13:29:00.002-07:002008-11-02T13:33:42.473-07:00Bolzano Apple CakeAdapted from Scott Carsberg<br /><br />1 stick butter (4 ounces), plus more for greasing pan<br />1/2 cup flour, plus more for pan<br />2 eggs<br />1 cup sugar<br />1 vanilla bean<br />4 small Gala apples<br />2 teaspoons baking powder<br />1/2 cup heavy cream at room temperature<br />Powdered sugar<br /><br />Heat oven to 375 degrees. Spray a 9-inch round pan with cooking spray. Line bottom of pan with parchment, then spray the parchment with cooking spray.<br /><br />Melt butter in small saucepan. Set aside.<br /><br />Beat together eggs and half the sugar in a bowl. Continue to beat while slowly adding remaining sugar until thick; it should form a ribbon when dropped from a spoon.<br /><br />Split vanilla bean in two lengthwise. Scrape seeds into egg-sugar batter and add pod to melted butter.<br /><br />Peel, quarter and core apples, then trim ends and slice thinly.<br /><br />Remove vanilla pod from butter and stir butter into egg-sugar batter. Combine 1/2 cup flour and baking powder, then stir it into batter alternately with milk. Stir in apples, coating every piece with batter. Pour batter into pan, using fingers to pat top evenly.<br /><br />Bake for 25 minutes, then rotate pan; bake for about 25 minutes more, until cake pulls away from pan and is brown on top; a thin-bladed knife inserted into center will come out clean when it is done. Cool 30 minutes, then cut lengthwise and sprinkle slices with powdered sugar.<br /><br />Yield: 6 to 8 servings.Karenhttp://www.blogger.com/profile/16505134228454833619noreply@blogger.com1tag:blogger.com,1999:blog-2472608745175113869.post-7710950512903504562008-11-02T11:20:00.001-07:002008-11-03T10:38:17.783-07:00Chinese Chicken Salad<span style="font-size:130%;"><strong>Salad<br /></strong>1 medium head of cabbage<br />2 cups frozen peas and carrots<br />¼ cup chopped green onions<br />Cilantro (optional)<br />2 T sesame seeds<br />¼ cup toasted almonds<br />2 pkgs Top Ramen (use dry; break up)<br />3 chicken breasts (bake and cut into bite-sized pieces<br /><br />Chop the cabbage up and add everything together in a good sized bowl.<br /><br /></span><span style="font-size:130%;"><strong>Dressing<br /></strong>¾ cup salad oil<br />¾ cup rice vinegar<br />3 T soy sauce<br />½ tsp dry mustard<br />2 tsp sugar</span><br /><br /><span style="font-size:130%;">Stir or shake all of the ingredients together and put the salad dressing on whenever you please.</span>Karenhttp://www.blogger.com/profile/16505134228454833619noreply@blogger.com0tag:blogger.com,1999:blog-2472608745175113869.post-81777820748112306322008-11-02T11:19:00.003-07:002009-02-13T13:37:07.785-07:00Cheesecake Cupcakes<span style="font-size:130%;">4 (8 oz.) pkgs cream cheese<br />4 eggs<br />2 cups sugar<br />1 box Vanilla Wafers<br />Cupcake liners<br /><br />Soften cream cheese, beat eggs and add with the sugar to the cream cheese. Beat until smooth.<br /><br />Drop one vanilla wafer into each cupcake liner. Fill with cheesecake mixture to about ½ full.<br /><br />Bake at 350 degrees about 25 minutes or until firm to the touch and very lightly browned.<br />Cool and top with topping of your choice (canned cherries, blueberries, etc.) Makes about 40 cupcakes.</span>Karenhttp://www.blogger.com/profile/16505134228454833619noreply@blogger.com0tag:blogger.com,1999:blog-2472608745175113869.post-28613675924579060582008-11-02T11:19:00.002-07:002008-11-02T11:20:25.802-07:00Big Lake Scalloped Corn<span style="font-size:130%;">½ cup butter, melted<br />2 eggs, beaten<br />2 cans whole kernel corn, drained<br />2 cans creamed corn<br />1 cup sour cream<br />3 pkgs Gold Medal corn muffin mix (6.5 oz.)</span><br /><br /><span style="font-size:130%;">Combine all above, add muffin mix last. Pour into buttered 9x13—bake at 375 degrees for 40-45 minutes. Optional: Add 4 oz. can diced green chilies.</span>Karenhttp://www.blogger.com/profile/16505134228454833619noreply@blogger.com0tag:blogger.com,1999:blog-2472608745175113869.post-3058721288003080942008-11-02T11:18:00.000-07:002008-11-02T11:19:07.153-07:00Mom's Blueberry Muffins<span style="font-size:130%;">1 cup blueberries<br />¼ cup butter<br />1-3/4 cups flour<br />2-1/2 tsp baking powder<br />¼ tsp salt<br />½ cup sugar<br />1 egg<br />½ cup milk<br /><br />Melt butter in a mixing bowl. Sift flour, baking powder, salt, and sugar into the butter. Add unbeaten egg and milk. Beat until smooth. Fold in blueberries. Put cupcake liners in muffin pans and fill 2/3 fill. Top generously with additional granulated sugar. Bake at 375 degrees for 20 minutes.</span>Karenhttp://www.blogger.com/profile/16505134228454833619noreply@blogger.com1tag:blogger.com,1999:blog-2472608745175113869.post-23696311726449284172008-11-02T11:17:00.000-07:002008-11-02T11:18:34.479-07:00Snow Pudding with Custard Sauce<span style="font-size:130%;">Pudding<br />¾ cup sugar<br />¼ cup cold water<br />¼ tsp salt<br />2 egg whites, beaten stiff<br />2 cups boiling water<br />1/3 cup lemon juice<br />5 T cornstarch<br /><br />Combine sugar, salt and boiling water. Blend cornstarch and cold water. Add to sugar mixture in medium saucepan. Heat to boiling, cook for 5 minutes, stirring constantly. Cool slightly in refrigerator. In a bowl that has been rinsed in cold water, fold in egg whites and lemon juice. Refrigerate until it reaches the consistency of Jell-O.<br /><br />Custard Sauce<br />1 egg yolk, beaten<br />1 cup milk, scalded<br />½ cup sugar<br />½ tsp vanilla<br />1 tsp cornstarch<br />Pinch of salt<br /><br />Combine sugar and cornstarch. Combine egg yolk and scalded milk. Combine sugar, add milk mixtures in a small saucepan. Heat until slightly thickened. Add vanilla and salt. Cool. Serve over Snow Pudding.</span>Karenhttp://www.blogger.com/profile/16505134228454833619noreply@blogger.com0tag:blogger.com,1999:blog-2472608745175113869.post-81825923262925966742008-11-02T11:16:00.000-07:002008-11-02T11:17:55.132-07:00Portuguese Sweet Bread<span style="font-size:130%;">2-1/2 lbs flour (about 7 cups)<br />2 cups milk<br />2 cups sugar<br />1 tsp salt<br />1-1/2 sticks butter<br />6 eggs<br />2 oz yeast<br />¼ cup flour<br />2 T sugar<br />¼ cup water<br /><br />Combine milk, sugar, and salt in saucepan and boil for three minutes. Add butter and stir until melted. Cool pan with milk mixture in sink filled with cold water. Combine yeast, ¼ cup flour, 2 T sugar, and ¼ cup water to make paste. Set aside in a warm place. Beat eggs until foamy. Place flour in large mixing bowl and stir in cooled milk mixture. Using electric mixer, blend in eggs and yeast mixture at a low speed. Stir until dough no longer sticks to the sides of the bowl. Shape dough into a ball, place in a well-greased bowl, and let rise two to three hours in a warm place. Punch down and shape into biscuits or small loaves. Let rise again four to five hours. Bake at 325 degrees for 12-15 minutes. Makes three dozen small loaves.</span>Karenhttp://www.blogger.com/profile/16505134228454833619noreply@blogger.com1tag:blogger.com,1999:blog-2472608745175113869.post-38235647342429965562008-11-02T11:15:00.002-07:002009-02-13T13:37:29.511-07:00Portuguese Rice Pudding<span style="font-size:130%;">1 cup rice<br />1 cup water<br />½ tsp salt<br />5-1/2 cups milk<br />1 large egg, beaten<br />1 cup sugar<br />cinnamon</span><br /><br /><span style="font-size:130%;">In a heavy pot (preferably not Teflon coated), boil rice and water over high heat, stirring constantly, until water is absorbed. Lower heat to medium and add salt and 2 cups milk, stirring well and cook for 15 minutes. Add another 2 cups milk, stirring well, and cook for 15 minutes. Add another 2 cups milk, stirring well before and after. Repeat this process 15 minutes later with remaining 1-1/2 cups milk. Stir constantly for an additional 20 minutes, then blend in beaten egg, and cook for two minutes. Add sugar, stir well, and cook for two more minutes. Pour into a medium-sized bowl, dust with cinnamon, and cool or refrigerate before serving.</span>Karenhttp://www.blogger.com/profile/16505134228454833619noreply@blogger.com0