SOME FAVORITE RECIPES
|These recipes are some of Nancy and Lenny's favorites we have tried these recipes many times and have taken some of them to events and they were well liked by all. These recipes are from many different sources if I missed assigning the author please email me and I will either add the source or remove it from the list.|
SHORT DESCRIPTION OF THE RECIPE
|BREAKFAST||BAKED BANANA-STUFFED FRENCH TOAST|
|SOUP||SWEET AND SOUR PORTUGUESE|
|POPOVERS||CHEDDAR CHEESE (SPICY)|
|TORTILLA||CREAM CHEESE AND PEPPERS AND MORE|
|SOUP||MUSHROOMS AND CREAM|
|STIR FRY||EGGS AND FISH|
|PASTA 2||WISCONSIN MAC AND CHEESE|
From: Philip Stanley of Ore City, Texas Source: Pace ® (Serves 8)About 13 cups of soup. Ingredients: ------------
1 medium onion, chopped 2 stalks celery, cut into ½-inch slices 3 cloves garlic, minced 3 tbs. vegetable oil 5 cups beef bouillon or broth 4 cups coarsely chopped cabbage (about ½ medium head) 1 can(l6 ounces)kidney beans,un-drained ½ pound smoked smoked turkey sausage, cut into ¼-inch slices 1 large baking potato peeled and cut into ½-inch pieces 1 cup catsup ¾ cup Pace,Picante Sauce 2 tablespoons cider vinegar I large green bell pepper, cut into ½-inch pieces Cook onion, celery and garlic in oil in large saucepan 4 minutes, stirring occasionally. Add remaining ingredients except green pepper; bring to a boil. Reduce heat, cover and simmer 35 minutes. Stir in green pepper; simmer uncovered 10 minutes. Serve with additional Pace ® Picante Sauce. Note: Soup may be refrigerated up to 3 days or frozen up to 3 months.
From: Unknown Source: Unknown
Makes 2 quarts. Ingredients: ------------
2 qt. dill pickles, quartered, drained and rinsed 2 c. sugar 1 tbs. dry mustard 2 garlic cloves, sliced 1 ½ c. water ¾ c. vinegar 1 sm. onion, chopped 2 tbs. pure ground horseradish Wash whole dill pickles, quarter and pack back in jars. Mix sugar and dry mustard. Add other ingredients. Pour over pickles. Let stand at least 4 days in refrigerator. Keeps well.
Do not use creamy horseradish!! If you use Nitro horseradish you may want to use only one tablespoon the first time, depends on how hot you can take-it. I also prefer to use 2 tablespoons of dry mustard. I also have found that doing all this in a stainless steel bowl covering with plastic wrap and mixing them a couple of times then pack in jars. It's much easier.
From: Unknown Source: Unknown Makes 6 large or 9 medium popovers.
2 large eggs 3/4 cup milk 1/4 cup water 1 cup minus 2 tablespoons all-purpose flour 1/2 teaspoon salt 3/4 teaspoon chili powder 1/8 teaspoon cayenne, or to taste 1/2 cup coarsely grated extra-sharp Cheddar (about 2 ounces)
Preheat oven to 375°F. Generously grease six 2/3-cup popover tins or nine 1/2-cup muffin tins. In a bowl whisk together eggs, milk, and water. Add flour and salt, whisk mixture until combined well but still slightly lumpy. whisk chili powder and cayenne into batter. Divide half of batter among tins. Sprinkle 1/4 cup Cheddar over batter in tins and divide remaining batter among tins. Sprinkle remaining 1/4 cup Cheddar over popovers and bake in lower third of oven 45 minutes. Cut a slit about 1/2 inch long on top of each popover with a small sharp knife and bake 10 minutes more.
From: Unknown Source: Unknown
Mix together in a 2 Qt. Bowl:
2-8 oz. Tubs of soft cream cheese 1 cup mayonnaise 2 sm. Cans chopped black olives ( drained ) 2 sm. Cans chopped Jalapeno peppers (drained)
Mix with electric mixer all of the above ingredients until creamy and smooth
Take 1-10" or 12" flour tortilla and lay flat on tray. Spread mixture over the tortilla.
Layer: 1-10" or 12" flour tortilla Layer of cream cheese mixture layer of Budding thin sliced meats ( Pastrami and Corned Beef) 2 Pkgs. Each
Repeat layers until all of the mixture is used. Refrigerate for a couple of hours to allow for easy cutting. Cut into squares and put toothpicks in each square for serving.
( an electric knife works best ) .
From: Better Homes and Gardens ® Source: Better Homes and Gardens ® Serves 4 to 6
1 cup(about ¼ pound) mushrooms 2 tablespoons chopped onion 2 tablespoons butter or margarine 2 tablespoons all-purpose flour 2 cups chicken broth, Brown Stock, or beef broth ½ cup light cream ½ teaspoon salt ¼ teaspoon pepper ¼ teaspoon ground nutmeg
Slice mushrooms through cap and stem; cook with onion in butter 5 minutes. Blend in flour; add broth. Cook and stir till slightly thickened. Cool slightly; add cream and seasonings. Heat through. Serve at once.
From: The Joy of Chinese Cooking Source: GREENWICH HOUSE Serves 2
4 eggs ½ teaspoon salt 2 tablespoons rice wine 2 tablespoons cornstarch 1 small bunch of chives, chopped finely 7 ounces fillets of any white, non oily fish ¼ teaspoon salt 2 teaspoons ginger juice oil for frying 4 tablespoons lard or shortening
1. Separate the egg yolks and whites; reserve 2 tablespoons of the egg whites for later use. Add ¼ teaspoon salt to the remainder of the egg whites and mix well. Stir ¼ teaspoon salt and 2 tablespoons rice wine into the egg yolks.
2. Run the reserved 2 tablespoons of egg white through the fingers to mix the firmer, more jellied part of the white with the more liquid part. Add the cornstarch and blend. Snip the chives into small pieces.
3. Cut the fish fillets into small, diagonal pieces; season with ¼ teaspoon salt, 2 teaspoons ginger juice the egg white and cornstarch prepared in step 2. Fry briskly in oil heated to 300"F.(150"C.).
4. Heat a wok, add 2 tablespoons lard and, when the fat is hot, pour in the mixture of egg white and salt prepared in step i. Mix and turn quickly, scraping away from the wok, until the mixture has set but is still soft.
5. Transfer the cooked egg white to a warm dish. Heat the remaining lard in the wok; pour in the egg yolk, salt, and rice wine mixture; and cook as for scrambled eggs; when the yolks are half-cooked, return the egg whites to the wok.
6. Mix and turn the scrambled egg yolks and whites briskly; add the fried fish, add the fried fish, scooping and turning quickly, then mix in the chopped chives.
From: Unknown Source: Unknown Serves 6
2 Tbs. Olive oil 1/2 Chopped Onion 1/2 tsp. Thyme 1/2 tsp. Cayenne pepper 1/2 tsp. Black pepper 1/2 tsp. Basil 1 Tbs. Garlic, chopped 1 Tbs. Worcestershire sauce 1/2 tsp. Tabasco sauce 2 cups Tomato, peeled and diced 2 Tbs. Sugar 1/2 cup Green Onions, chopped 3 cups Chicken Broth 1 lb. Vermicelli or linguine 1 lb. Large Shrimp, peeled and deveined 1/2 cup Parmesan Cheese, grated
1. Sauté the onion in the olive oil for approximately four minutes. 2. Add the garlic and stir. 3. Add thyme, cayenne and black pepper, and basil, Cook at low heat for five more minutes. 4. Add everything else except for the pasta, shrimp,and cheese, and cook over low heat for about one-half hour or until the liquid is reduced. 5. Sauté the shrimp in some butter and garlic until 3/4's cooked. 6. Add the sauce and cook for an additional two minutes, 7. Add the cooked pasta and toss well with the grated cheese. Serve hot.
From: Donna and Cutter Cunningham Source: Donna's Skillet Serves 2
4 fish fillets 1/2 cup ranch dressing (Hidden Valley Brand) 2 cups crushed ranch flavored potato chips
Dip fish fillets in Ranch dressing,roll in crushed potato chips. Bake at 400 degrees for 20 minutes. Needs no other seasonings as chips and dressing have it all. Serve hot.
WISCONSIN MAC AND CHEESE
From: epicurious food Source: epicurious food Recipe File 2 Servings; can be doubled. Ingredients: ------------
1 1/3 cups small elbow macaroni 1 slice whole wheat bread 2 tablespoons (1/4 stick) butter 2 tablespoons all purpose flour 3/4 cup low-fat milk 3/4 cup canned vegetable broth 2 green onions, thinly sliced 1 1/2 cups (packed) grated sharp cheddar cheese
Cook macaroni in medium saucepan of boiling salted water until tender but still firm to bite.
Drain. Meanwhile, grind bread in processor to fine crumbs; transfer to small bowl.
Melt butter in medium saucepan. Mix 1/2 tablespoon into crumbs.
Add flour to remaining butter; whisk over medium heat 2 minutes.
Gradually whisk in milk and broth. Bring to boil, whisking constantly. Add green onions.
Whisk 2 minutes longer. Remove from heat. Add cheese; stir until melted. Preheat broiler. Mix macaroni into sauce. Season to taste with salt and pepper.
Spoon into 9-inch pie plate. Sprinkle crumbs over.
Broil until crumbs brown, about 2 minutes, and serve. Bon Appétit November 1995
BAKED BANANA-STUFFED FRENCH TOAST
From: epicurious food Source: epicurious food Recipe File 4 Servings; 4 ripe bananas, peeled, each cut into 4 pieces 8 thin slices light (reduced-fat) mixed-grain bread 1/2 cup nonfat milk 2 large eggs 1 teaspoon vanilla extract Pinch of ground cinnamon Nonstick vegetable oil spray Powdered sugar 8 large strawberries Pure maple syrup (optional) Preheat oven to 350°F.
Place 4 pieces of banana on each of 4 bread slices; mash banana on bread.
Top with remaining 4 bread slices. Whisk milk, eggs,
vanilla extract and cinnamon in glass pie dish.
Working in batches, dip bread in egg mixture; let soak 45 seconds on each side. Spray large nonstick skillet with vegetable oil spray. Heat over medium heat.
Working in batches, add French toast to skillet and cook until golden,
about 2 minutes per side. Transfer to baking sheet; bake 8 minutes.
Transfer to plates. Dust with powdered sugar. Garnish with strawberries.
Serve with maple syrup, if desired. Serves 4.
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