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.
 

RECIPE LIST
CLICK THE ONE YOU LIKE THEY ARE NOT IN ANY PARTICULAR ORDER.

 

Panfish

SHORT DESCRIPTION OF THE RECIPE

BREAKFAST   BAKED BANANA-STUFFED FRENCH TOAST
SOUP   SWEET AND SOUR PORTUGUESE
PICKLES   HORSERADISH STYLE
POPOVERS   CHEDDAR CHEESE (SPICY)
TORTILLA   CREAM CHEESE AND PEPPERS AND MORE
SOUP   MUSHROOMS AND CREAM
STIR FRY   EGGS AND FISH
PASTA   CAJUN SHRIMP
PASTA 2    WISCONSIN MAC AND CHEESE
FISH   RANCH STYLE




Sweet and Sour Portuguese


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. 


Sweet Horseradish Pickles


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.

Print a friendly copy of this recipe.


CHILI CHEDDAR POPOVERS


From: Unknown

Source: Unknown

Makes 6 large or 9 medium popovers.
Ingredients:
------------
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.


TORTILLA DELIGHTS


From: Unknown

Source: Unknown

Ingredients:
------------
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 ) .


CREAM OF MUSHROOM SOUP


From: Better Homes and Gardens ®

Source: Better Homes and Gardens ®

Serves 4 to 6
Ingredients:
------------
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.


Fried fillets of fish mimosa


From: The Joy of Chinese Cooking

Source: GREENWICH HOUSE

Serves 2
Ingredients:
------------
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.


Cajun Shrimp Pasta


From: Unknown

Source: Unknown

Serves 6
Ingredients:
------------
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.


Ranch Baked Fish


From: Donna and Cutter Cunningham

Source: Donna's Skillet

Serves 2
Ingredients:
------------
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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