tag:blogger.com,1999:blog-60904806036754048942024-03-12T21:16:47.285-04:00What's Cooking ClubSalenahttp://www.blogger.com/profile/13331927377234461215noreply@blogger.comBlogger114125tag:blogger.com,1999:blog-6090480603675404894.post-11373766308868400272011-02-11T08:09:00.000-05:002011-02-11T08:09:44.175-05:00<div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: x-large;">Roasted Pepper and Artichoke Spread</span></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">From Jocely Denyer</span></div><br />
1 c grated Parmesan cheese<br />
1/2 c mayonnaise<br />
8 oz cream cheese, softened<br />
1 clove garlic, minsed<br />
14 oz artichoke hearts, drained and chopped finely<br />
1/3 c finely chopped roasted red bell peppers (from 7 oz jar)<br />
Crackers, cut-up vegetables or snack bread slices<br />
<br />
Combine parmesan cheese, mayonnaise, cream cheese, and garlic in food processor. Process until smooth. Place in slow cooker. Add artichoke hears and red bell pepper. Stir well. Cover. Cook on low 1 hour. Stir again. Serve with crackers, veggies, or bread.Salenahttp://www.blogger.com/profile/13331927377234461215noreply@blogger.com0tag:blogger.com,1999:blog-6090480603675404894.post-34044872079676849332011-02-11T08:06:00.000-05:002011-02-11T08:06:07.120-05:00<div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: x-large;">Slow Cooker Lasagana</span></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">From Kiersten Isom</span></div><br />
1 lb Italian sausage or ground beef<br />
3 cans (15 oz each) Italian style tomato sauce<br />
1/2 tsp salt<br />
15 oz ricotta cheese<br />
15 uncooked lasagna noodles<br />
1 med onion, chopped<br />
2 tsp basil<br />
2 c shredded moxxarella cheese<br />
1 c grated Parmesan cheese<br />
<br />
Cook sausage and onion in skillet over medium heat 6 - 8 minutes. Stir in tomato sauce, basil and slat. Mix 1 c mozzarella dnd the ricotta and Parmesan. Spoon 1/4 of the sausage mixture into slow cooker, top iwth 5 noodles broken to fit. Spread with half of the cheese mixture and 1/4 sausage mixtre. Top with 5 more noodles, remaining cheese mixturek and 1/4 of sausage mixture. Top with remaining 5 noodles and remining sausage mixture. Cover and cook on low heat setting 4 - 6 hours until noodles are tender. Sprinkle top of lasagna with remaining 1 c mozzarella. cover and let stand about 10 m inutes or until cheese is milted. NOTE: I have made it without meat before and used bottled spaghetti sauce instead of the tomato sauce, basil and slat. I have also used cottage cheese instead of ricotta.Salenahttp://www.blogger.com/profile/13331927377234461215noreply@blogger.com0tag:blogger.com,1999:blog-6090480603675404894.post-48355701398742922592011-02-11T07:59:00.000-05:002011-02-11T07:59:59.608-05:00<div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;"><b>Eggs for Company</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">From Jocelyn Denyer</span></div><br />
1 dozen eggs, hard boiled<br />
mayonnaise<br />
Beau Monde Seasoning<br />
Parsley<br />
Minced onion<br />
Salt<br />
Pepper<br />
<br />
Make deviled eggs; Cut egg lengthwise. Remove yolk. Cream together all ingredients. Stuff egg white with yolk mixture. Place in single layer in a large, buttered baking dish. Pour Bechamel sauce over the top. Bake at 350* for 1/2 hour. Serve each egg atop a muffin and slice of meat. Garnish with chives.<br />
<br />
<u>Bechamel Sauce</u><br />
2 Tbsp butter<br />
1/4 c flour<br />
1 c half and half cream<br />
1 c cheddar, shredded<br />
1/2 c sour cream<br />
<br />
Prepare butter, flour and cram as you would a white sauce. Add cheese and sour cram after sauce has thickened.Salenahttp://www.blogger.com/profile/13331927377234461215noreply@blogger.com0tag:blogger.com,1999:blog-6090480603675404894.post-45490196285274396402011-02-11T07:55:00.000-05:002011-02-11T07:55:25.039-05:00<div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: x-large;">Frito Pie</span></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">From Jocely Denyer</span></div><br />
2 slices bacon, ut into 1" pieces<br />
1 clove garlic<br />
1 lb ground chuck<br />
1 med onion, chopped<br />
1 tsp salt<br />
2 Tbsp chili powder<br />
1/2 tsp cumin<br />
1/3 c tomato paste<br />
1 1/2 c water<br />
1 c pinto beans, rinsed and drained<br />
4 - 5 c Fritos corn chips<br />
1 med onion, minsed<br />
1/2 lb monterey jack or cheddar cheese, grated<br />
<br />
Cook bacon; add garlic and onion. Cook until onion is softened. Add chuck. Cook until browned. Drain off fat. Stir in salt, chili powder, cumin and tomato paste. Slowly add 1 1/2 c water and simmer about 10 min. Chili should be loose but not soupy. Add beans. Simmer until heated through. Serve on a bed of chips topped with cheese.Salenahttp://www.blogger.com/profile/13331927377234461215noreply@blogger.com0tag:blogger.com,1999:blog-6090480603675404894.post-53918683832296894562011-02-11T07:49:00.000-05:002011-02-11T07:49:23.699-05:00Hot Fudge Pudding Cake for the Crock Pot<br />
From Salena Thomas<br />
<br />
1 c packed brown sugar<br />
1 c flour<br />
3 Tbsp cocoa powder<br />
2 tsp baking powder<br />
1/2 tsp salt<br />
1/2 c milk<br />
2 Tbsp melted butter<br />
1/2 tsp vanilla<br />
3/4 c packed brown sugar<br />
1/4 c cocoa powder<br />
1 3/4 c booiling water<br />
<br />
Mix together 1 c brown sugar, flour, 3 Tbsp cocoa, baking powder and slat. Stir in milk, butter and vanilla. Spread over the bottom of slow cooker. Mix together 3/4 c brown sugar and 1/4 c c cocoa. Sprinkle over mixture in slow cooker. Pour in boiling water. Do not stir. Cover and cook on high 2 - 3 hours or until a toothpick inserted comes out clean.Salenahttp://www.blogger.com/profile/13331927377234461215noreply@blogger.com0tag:blogger.com,1999:blog-6090480603675404894.post-65797387143815038192010-12-13T14:34:00.001-05:002010-12-13T14:35:11.342-05:00<div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Salted Caramel Thumbprint Cookies</span></div><div style="text-align: center;"><span style="font-family: Georgia; font-size: large;">Tina Stevens</span></div><div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">Makes 16 cookies </span></div><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Cookies</strong>:</span><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
Preheat the oven to 350 degrees F.<br />
<br />
1 1/2 stick of unsalted butter, room temperature<span style="font-family: Georgia, "Times New Roman", serif;"><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup of granulated sugar<span style="font-family: Georgia, "Times New Roman", serif;"><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 teaspoon of pure vanilla extract<span style="font-family: Georgia, "Times New Roman", serif;"><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 3/4 cup of all-purpose flour<span style="font-family: Georgia, "Times New Roman", serif;"><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/8 teaspoon kosher salt<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Quick Caramels</strong> :</span></span></span></span></span></span></span></span></span> <br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;">(My grandmothers recipe)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><span style="font-family: Georgia, "Times New Roman", serif;">1 c white sugar</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 c brown sugar</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 c karo syrup</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 can sweetened condensed milk</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 c butter</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 pinch salt</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 dash vanilla</span><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Cookie</strong>: In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat square. Wrap in plastic and chill for 30 minutes. After 30 minutes, take out the fridge and cut into 1 1/4-inch squares.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Place the balls on an ungreased cookie sheet. Hold the cookie steady with one hand and press a light indentation into the top of each with your finger. Note: I actually poked a hole using my knuckle (from my index finger) since I have nails. I also kind of molded them a little just to make sure they were purdy. Bake for 10 to 15 minutes, until they’re just a little golden brown on the sides. Let them cool. While they’re cooling, make the caramel. </span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;">Tina’s Tip:</span> To form the dough I used a mini muffin pan and a wooden tart former that I have from Pampered Chef to push a hole in the middle of the dough. I skipped the whole refrigeration part also . . . . just formed the dough into balls and dropped them in the muffin tin.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Caramel</strong>: Cook until firm ball, stirring constantly. Pour into a buttered pan. </span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;">Tina's Tip:</span> I know I’m crazy but I’ve never owned a candy thermometer. I use the <a href="http://www.exploratorium.edu/cooking/candy/sugar-stages.html">water test method</a>. (follow the link if you aren't familiar with this) After about 5 minutes of the caramel coming to a boil I start testing. To keep the caramel from turning to sugar crystals, when you are stirring stay away from the bottom and the sides of the pan do not scrape the caramel from the sides of the pan when dumping it out. I made the caramel beforehand and needed to heat it up gently (power 3) in the microwave to spoon it in the cookies.</span><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Back to the recipe! By now your cookies should be cooled. Spoon a teaspoon of warm caramel into the indentations of your cookies and top with sea salt. You can eat right away (the caramel will be goopy and wonderful), or let sit for 2 hours so the caramel sets. Fancy and fantastic!</span></span></span></span></span></span></span></span></span></span>Tinahttp://www.blogger.com/profile/05024201166896396673noreply@blogger.com0tag:blogger.com,1999:blog-6090480603675404894.post-61582036149890275152010-11-17T15:11:00.001-05:002010-11-17T15:11:08.858-05:00<!--StartFragment--> <br />
<div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Arial; font-size: 16.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-size: 13.0pt;">Eggless Eggnog<o:p></o:p></span></u></b></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Arial; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-size: 13.0pt;">From Salena Thomas<o:p></o:p></span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-bidi-font-size: 13.0pt;">Yummier and cheaper than store bought, I think.<o:p></o:p></span></i></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Arial; mso-bidi-font-family: Tahoma; mso-bidi-font-size: 13.0pt;">1 pt heavy cream<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Arial; mso-bidi-font-family: Tahoma; mso-bidi-font-size: 13.0pt;">1/3 c sugar<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Arial; mso-bidi-font-family: Tahoma; mso-bidi-font-size: 13.0pt;">½ tsp nutmeg<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Arial; mso-bidi-font-family: Tahoma; mso-bidi-font-size: 13.0pt;">½ c half n half OR milk<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Arial; mso-bidi-font-family: Tahoma; mso-bidi-font-size: 13.0pt;">2 tsp Rum flavoring<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Arial; mso-bidi-font-family: Tahoma; mso-bidi-font-size: 13.0pt;">dash salt<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Arial; mso-bidi-font-family: Tahoma; mso-bidi-font-size: 13.0pt;">Combine all and let sit in fridge to combine flavors.<span style="mso-spacerun: yes;"> </span>You can use more or less half n half or milk to make drink as thick or thin as you want.<o:p></o:p></span></div><!--EndFragment-->Salenahttp://www.blogger.com/profile/13331927377234461215noreply@blogger.com0tag:blogger.com,1999:blog-6090480603675404894.post-1118650896804367262010-11-17T14:27:00.001-05:002010-11-17T14:27:01.355-05:00<!--StartFragment--> <br />
<div align="center" class="MsoNormal" style="text-align: center;"><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Arial; font-size: 16.0pt; mso-bidi-font-size: 12.0pt;">Yummy Cereal Snack<o:p></o:p></span></u></b></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Arial; font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">From Kiersten Isom<o:p></o:p></span></div><div align="center" class="MsoNormal" style="text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-size: 12.0pt;">*warning very addicting!*<o:p></o:p></span></i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">¾ c. butter (1 ½ sticks)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">1 ½ c. white sugar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">1 ½ c. light corn syrup<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">1 box Corn Chex<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">1 box Golden Grahams<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">2 c. sliced almonds<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">2 c. coconut<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Mix cereals, almonds and coconut in large buttered bowl and set aside. Bring butter, corn syrup and sugar to a boil. Boil for 2 minutes until slightly thickened. Pour over cereal mixture. Stir until cooled enough to keep syrup from running off.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">This is a holiday favorite at our house. It’s great for parties…guests will keep coming back for more </span><span style="font-family: Wingdings; mso-ascii-font-family: Arial; mso-char-type: symbol; mso-hansi-font-family: Arial; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span><span style="font-family: Arial;"><o:p></o:p></span></div><div class="MsoNormal"><br />
</div><!--EndFragment-->Salenahttp://www.blogger.com/profile/13331927377234461215noreply@blogger.com0tag:blogger.com,1999:blog-6090480603675404894.post-83092601570731122362010-11-13T21:48:00.001-05:002010-11-13T21:48:06.516-05:00<!--StartFragment--> <br />
<div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Arial; font-size: 16.0pt; mso-bidi-font-family: Skia; mso-bidi-font-size: 18.0pt;">Breakfast Casserole<o:p></o:p></span></u></b></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Arial; font-size: 14.0pt; mso-bidi-font-family: Skia; mso-bidi-font-size: 18.0pt;">From Jacque Munns<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Arial; mso-bidi-font-family: Skia; mso-bidi-font-size: 18.0pt;">1 loaf French bread<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Arial; mso-bidi-font-family: Skia; mso-bidi-font-size: 18.0pt;">¾ lb mild cheddar cheese, grated<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Arial; mso-bidi-font-family: Skia; mso-bidi-font-size: 18.0pt;">8 oz cream cheese, softened<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Arial; mso-bidi-font-family: Skia; mso-bidi-font-size: 18.0pt;">½ Tbsp dry mustard<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Arial; mso-bidi-font-family: Skia; mso-bidi-font-size: 18.0pt;">8 eggs<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Arial; mso-bidi-font-family: Skia; mso-bidi-font-size: 18.0pt;">2 c milk<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Arial; mso-bidi-font-family: Skia; mso-bidi-font-size: 18.0pt;">1 c butter<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Arial; mso-bidi-font-family: Skia; mso-bidi-font-size: 18.0pt;">½ tsp salt<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Arial; mso-bidi-font-family: Skia; mso-bidi-font-size: 18.0pt;">¼ tsp pepper<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Arial; mso-bidi-font-family: Skia; mso-bidi-font-size: 18.0pt;">Tear bread in bite size pieces and mix with cheese.<span style="mso-spacerun: yes;"> </span>Put in a greased 9x13.<span style="mso-spacerun: yes;"> </span>Put rest of ingredients n blender.<span style="mso-spacerun: yes;"> </span>Pour over bread and cheese.<span style="mso-spacerun: yes;"> </span>Cover and refrigerate overnight.<span style="mso-spacerun: yes;"> </span>Bake at 325* for 50 minutes covered, 10 minutes uncovered.<o:p></o:p></span></div><!--EndFragment-->Salenahttp://www.blogger.com/profile/13331927377234461215noreply@blogger.com0tag:blogger.com,1999:blog-6090480603675404894.post-27446528784581673222010-11-13T21:47:00.002-05:002010-11-13T21:47:42.415-05:00<!--StartFragment--> <br />
<div align="center" class="MsoNormal" style="text-align: center;"><b style="mso-bidi-font-weight: normal;"><u><span style="color: #262626; font-family: Arial; font-size: 16.0pt; mso-bidi-font-family: Georgia; mso-bidi-font-size: 13.0pt;">Curry Breads<o:p></o:p></span></u></b></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="color: #262626; font-family: Arial; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-bidi-font-size: 13.0pt;">From Jacque Munns<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #262626; font-family: Arial; mso-bidi-font-family: Georgia; mso-bidi-font-size: 13.0pt;">2 c shredded cheddar cheese<o:p></o:p></span></div><div class="MsoNormal"><span style="color: #262626; font-family: Arial; mso-bidi-font-family: Georgia; mso-bidi-font-size: 13.0pt;">2/3 c chopped green onion<o:p></o:p></span></div><div class="MsoNormal"><span style="color: #262626; font-family: Arial; mso-bidi-font-family: Georgia; mso-bidi-font-size: 13.0pt;">½ c mayo<o:p></o:p></span></div><div class="MsoNormal"><span style="color: #262626; font-family: Arial; mso-bidi-font-family: Georgia; mso-bidi-font-size: 13.0pt;">1 tsp curry powder<o:p></o:p></span></div><div class="MsoNormal"><span style="color: #262626; font-family: Arial; mso-bidi-font-family: Georgia; mso-bidi-font-size: 13.0pt;">½ c finely chopped black olives<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #262626; font-family: Arial; mso-bidi-font-family: Georgia; mso-bidi-font-size: 13.0pt;">Mix all together and spread on rye party breads.<span style="mso-spacerun: yes;"> </span>Broil until bubbly.<o:p></o:p></span></div><!--EndFragment-->Salenahttp://www.blogger.com/profile/13331927377234461215noreply@blogger.com0tag:blogger.com,1999:blog-6090480603675404894.post-12092108766903506022010-10-15T17:08:00.000-04:002010-10-15T17:08:57.363-04:00<div align="center"><u><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Caprese Salad</span></u></div><div align="center"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Tina Stevens</span></div><div align="center"><br />
</div><div align="center"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">Roma Tomatoes</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">Fresh Mozzarella Cheese</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">Pesto</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">Olive Oil</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">Cut tomatoes and mozzarella into slices. Arrange them on a plate in alternating order. Spoon pesto onto the tomatoes and mozzarella and drizzle with olive oil. Enjoy!</span></div>Tinahttp://www.blogger.com/profile/05024201166896396673noreply@blogger.com0tag:blogger.com,1999:blog-6090480603675404894.post-54804715458631455762010-10-15T09:59:00.000-04:002010-10-15T09:59:04.737-04:00<div style="text-align: center;"><span class="Apple-style-span" style="font-size: xx-large;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><u>Crepes</u></span></b></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Lucida Grande';"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-large;">From Salena Thoma</span></span><span class="Apple-style-span" style="font-size: x-large;">s</span></span></div><div><span class="Apple-style-span" style="color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px;"></span><br />
<div class="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: black;"><br />
</span></span></span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: black;">4 eggs, lightly beaten</span></span></span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: black;">1 1/3 cups milk</span></span></span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: black;">2 tablespoons butter, melted</span></span></span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: black;">1 cup all-purpose flour</span></span></span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: black;">2 tablespoons white sugar</span></span></span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: black;">1/2 teaspoon salt</span></span></span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: black;"><br />
</span></span></span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: black;">In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.</span></span></span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: black;">Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.</span></span></span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">Fill with either sweet or savory fillings. For a truly French experience, use Nutella. </span></span></li>
</ul></div></div></div>Salenahttp://www.blogger.com/profile/13331927377234461215noreply@blogger.com0tag:blogger.com,1999:blog-6090480603675404894.post-5425326028874325552010-10-15T09:53:00.000-04:002010-10-15T09:53:35.944-04:00<div style="font-family: Skia; text-align: center;"><b><span class="Apple-style-span" style="font-size: xx-large;">Danish Oatmeal Cookies</span></b></div><div style="font-family: Skia; text-align: center;"><b><span class="Apple-style-span" style="font-size: x-large;">From Kiersten Isom</span></b></div><div style="font-family: Skia;"><br />
</div><div style="font-family: Skia;">1 cup all-purpose flour</div><div style="font-family: Skia;">1/2 tsp. baking soda</div><div style="font-family: Skia;">1/4 tsp. salt</div><div style="font-family: Skia;">1 cup butter, softened</div><div style="font-family: Skia;">1 cup powdered sugar</div><div style="font-family: Skia;">2 tsp. vanilla</div><div style="font-family: Skia;">1 cup oatmeal (I didn't want the texture of oatmeal so I put mine in my little blender/chopper thing and it came out like oatmeal flour)</div><div style="font-family: Skia;">1 cup chopped pecans (I chopped half of the nuts very finely in my blender)</div><div style="font-family: Skia;">powdered sugar for sprinkling</div><div style="font-family: Skia;"><br />
</div><div style="font-family: Skia;">Preheat oven to 325 degrees. In a bowl, mix the flour, baking soda and salt. In a separate bowl mix the butter, powdered sugar and vanilla until the mixture is smooth and creamy. Stir in the flour mixture. Gently stir in the oatmeal and pecans and lightly mix until combined. </div><div style="font-family: Skia;">Roll into small teaspoon sized balls and place on cookie sheet or baking stone. Bake for 10-15 minutes until lightly browned. Let cool completely before sprinkling with powdered sugar. </div><div style="font-family: Skia;">Makes 90 little cookies. </div>Salenahttp://www.blogger.com/profile/13331927377234461215noreply@blogger.com0tag:blogger.com,1999:blog-6090480603675404894.post-39014391062876479412010-09-29T20:51:00.001-04:002010-09-29T21:12:25.868-04:00<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Skia;"><span class="Apple-style-span" style="font-size: x-large;">Blue Raspberry-Lemonade brand Kool-Aid</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Skia;"></span><span class="Apple-style-span" style="font-family: Skia;"><span class="Apple-style-span" style="font-size: x-large;">By Roz Brown</span></span></div><span class="Apple-style-span" style="font-family: Skia;"><br />
</span><span class="Apple-style-span" style="font-family: Skia;">1 large lemon</span><span class="Apple-style-span" style="font-family: Skia;"><br />
</span><span class="Apple-style-span" style="font-family: Skia;">2 Blue Raspberry Lemonade packets</span><br />
<span class="Apple-style-span" style="font-family: Skia;"><br />
</span><span class="Apple-style-span" style="font-family: Skia;">Follow package directions</span><span class="Apple-style-span" style="font-family: Skia;"><br />
</span><span class="Apple-style-span" style="font-family: Skia;">Slice and add lemon</span><span class="Apple-style-span" style="font-family: Skia;"><br />
</span><span class="Apple-style-span" style="font-family: Skia;">Chill and enjoy!</span>Salenahttp://www.blogger.com/profile/13331927377234461215noreply@blogger.com0tag:blogger.com,1999:blog-6090480603675404894.post-47370908826116763322010-09-29T20:48:00.000-04:002010-09-29T20:48:54.963-04:00<div style="text-align: center;"><span class="Apple-style-span" style="font-size: xx-large;">Homemade Pizza Pockets</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;">By Salena Thomas</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Simple, fast, easy, and yummy!</span></div><br />
small flour tortillas<br />
1 lb ground meat of choice (breakfast sausage, italian sausage, hamburger, etc)<br />
any other pizza topping you enjoy, chopped (chopped pepperoni, olives, mushrooms, peppers, onions, etc)<br />
1 pkg mozzarella cheese sticks<br />
1 can pizza sauce<br />
<br />
Fry up meat and other pizza toppings in large pan until done. Add enough pizza sauce to make a good filling consistency. Unwrap all cheese sticks. Warm tortillas in microwave to make more pliable. Put one cheese stick on a tortilla. Put about 1/4 - 1/2 cup filling on cheese. Fold up tortilla like a Taco Bell burrito, closing the ends. Place seam side down on sprayed cookie sheet. Spray the tops of the pizza pockets. If you like garlic, sprinkle with garlic salt. Bake in oven at 350 until tortillas are lightly brown. Make lots. They freeze well. You can make them early in the day and bake them at night. Just easy-peasy.Salenahttp://www.blogger.com/profile/13331927377234461215noreply@blogger.com0tag:blogger.com,1999:blog-6090480603675404894.post-46295128589071081722010-07-15T08:38:00.000-04:002010-07-15T08:38:03.862-04:00<div style="text-align: center;"><span class="Apple-style-span" style="font-size: xx-large;">Oven Smores</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;">From Kiersten Isom</span></div><br />
Ritz crackers<br />
Large marshmallows<br />
Regular Hersheys bar<br />
<br />
Place one square of chocolate on a ritz cracker and put half a marshmallow, cut side down, on chocolate. Broil in oven until marshmallow is light golden brown.Salenahttp://www.blogger.com/profile/13331927377234461215noreply@blogger.com0tag:blogger.com,1999:blog-6090480603675404894.post-7151186724997376752010-07-13T13:40:00.000-04:002010-07-13T13:40:31.897-04:00<div style="text-align: center;"><span class="Apple-style-span" style="font-size: xx-large;">Slush Punch</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;">From Alice Mann</span></div><br />
1 qt water<br />
2 c sugar<br />
6 rotten bananas<br />
1 large can orang juice (with water called ofr on can)<br />
1 can each limeade, lemonade, pineapple juice<br />
<br />
Boil sugar im water until sugar dissolves. In a blender, add sugar water and bananas. Add all rest of juices. Freeze in containers. Thaw before serving so it is slushy. Add lemon lime soda. 4 liters soda to 1 gallon punch mix.Salenahttp://www.blogger.com/profile/13331927377234461215noreply@blogger.com0tag:blogger.com,1999:blog-6090480603675404894.post-6004368394513801382010-07-13T13:37:00.000-04:002010-07-13T13:37:02.409-04:00<div style="text-align: center;"><span class="Apple-style-span" style="font-size: xx-large;">Jello Punch</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;">From Jocelyn Denyer</span></div><br />
1 sm pkg jello (any flavor)<br />
2 c sugar<br />
2 c boiling water<br />
2 c cold water<br />
3 Tbsp lemon juice<br />
1 (46 oz) can pineapple juice<br />
1 tsp almond extract<br />
2 liters ginger ale or lemon lime<br />
<br />
Dissolve jello and sugar in boilig water. Once all crystals are dissolved, add cold water, lemon juice, pineapple juice, and almond extract. Pour inot freezer containers and freeze. One half hour before serving, remove punch from freezer to thaw. Put in punch owl and use potato masher to slush up. Add ginger ale or lemon lime soda.Salenahttp://www.blogger.com/profile/13331927377234461215noreply@blogger.com0tag:blogger.com,1999:blog-6090480603675404894.post-57601589876152365222010-06-02T08:04:00.000-04:002010-06-02T08:04:48.143-04:00<div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: xx-large;">Cracked Wheat Bread</span></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;">From Ann Carter</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><i>This is the nearest thing to the popular commercial honey-wheatberry bread. It is light, pale, pretty, delicious - far better in every way than it's store-bought counterpart.</i></span></div><div style="text-align: center;"><br />
</div>To use Cracked Wheat - The night before, mix the wheat, molasses, and cool water. The water should cover the grain when you start; add more if necessary. Let stand in a cool place until morning.<br />
<br />
To use Bulgur Wheat - Just before you dissolve the yeast and begin to mix the dough, boil 3/4 c water. Mix the bulgur, molasses, and water in a heavy saucepan. Bring them to a boil, stirring, and cover, removing from heat. Set aside.<br />
<br />
1/3 c coarse cracked wheat OR 3/4 c bulgur wheat<br />
2 tbsp molasses<br />
water to cover, 3/4 cup<br />
2 tsp dry yeast<br />
1/2 c warm water<br />
1/2 c honey<br />
3/4 c boiling water<br />
1 1/4 c cold buttermilk<br />
5 1/2 c finely ground high-gluten whole wheat flour<br />
2 1/2 tsp salt<br />
4 tbsp butter<br />
<br />
Dissolve the yeast in the 1/2 c warm water. Dissolve the honey in the hot water and add the buttermilk. Stir the flour and salt together in a mixing bowl and make a well in the middle. Add the buttermilk mixture and the yeast, combining them to make a dough. Knead partway, for about 10 minutes only, then let rise in a warm place about an hour and half. Test to see whether it is ready to deflate: wet your finger and poke the center of the dough about 1/2 inch deep. If the hole does not fill in at all or if the dough sighs, go on to the next step. Otherwise, allow a little more time.<br />
Drain any excess water from the wheat. Spread the butter on the kneading surface and turn the dough out onto it, flattening the dough to a large oblong. Spread the grain out on the dough and fold them together. Knead the grain and the butte into the dough, and keep working them together until the dough is silky and lustrous, stretchy and even - except for the brown grains, of course. This will take about 10 minutes. Let the dough rise again as before; this time it will take about half as long.<br />
As soon as the dough tests ready, turn it out onto the tabletop and press to deflate. Cut in half and round each part. Cover and allow to relax very well - this may take 15 minutes unless your dough is quite soft. Use flour on the board when you shape the loaves, and be very gentle to keep the gluten film from tearing. This dough makes very fine hearth loaves, splendid buns or rolls, and big spectacular pan loaves.<br />
The shaped dough should rise quite high before you put it in to the preheated oven. It does best in a place that is warm and not too humid. Have the oven ready a a little early, and if the tops of the loaves begin to rip from the stress of the wheat, get them into the oven. usually they won't rip if you have kneaded well, but whether they do or not, their crusts will be pretty if you slash them. If there is a rip, slash so as to make it look intentional.<br />
Put the loaves into a preheated oven as soon as yo finish slashing them. Start the oven at 400; after 10 minutes turn the heat down to 325 and bake for almost an hour. when the loaves come out of the oven, brush the tops with butter.Salenahttp://www.blogger.com/profile/13331927377234461215noreply@blogger.com0tag:blogger.com,1999:blog-6090480603675404894.post-27776791866914625412010-06-02T07:29:00.000-04:002010-06-02T07:29:57.708-04:00<div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: xx-large;">Cream Biscuits</span></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;">From Ann Carter</span></div><br />
2 c flour<br />
1 tbsp baking powder<br />
2 tsp sugar<br />
1 tsp salt<br />
1 - 1 1/2 c heavy cream<br />
1/3 c (5 tbsp) butter, melted<br />
<br />
Preheat oven to 425. Have ready an ungreased baking sheet. Toss together flour, baking powder, sugar, and salt in a mixing bowl, stirring with a fork to blend and lighten. Slowly add 1 cup cream, stirring constantly. Gather the dough together; when it hold together and feels tender, it is ready to knead. If the dough seems shaggy and pieces are dry and falling away, slowly add enough additional cream to make the dough hold together.<br />
Place the dough on a lightly floured surface and knead for 1 minute. Pat the dough into a square that is about 1/2 inch thick. Cut into 12 squares and dip each into the melted butter so all sides are coated. Place the biscuits 2 inches apart on the baking sheet. Bake for about 15 minutes or until the biscuits are lightly browned. Serve hot.Salenahttp://www.blogger.com/profile/13331927377234461215noreply@blogger.com0tag:blogger.com,1999:blog-6090480603675404894.post-25806127846063431622010-05-26T13:31:00.000-04:002010-05-26T13:31:45.138-04:00<span class="Apple-style-span" style="font-family: 'Lucida Grande';"><div style="text-align: center;"><span class="Apple-style-span" style="font-size: xx-large; font-weight: bold;">Sour Cream Pound Cake</span></div></span><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Lucida Grande';"><span class="Apple-style-span" style="font-size: x-large;">From Roz Brown</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 c Bisquick mix</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1//2 c sugar</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 c flour</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3/4 c butter</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tsp vanilla</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/8 tsp salt</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6 eggs</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 pkg (8oz) cream cheese</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Powdered sugar, if desired</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: medium;">Heat oven to 350. Grease and flour 10" angel food tube cake pan, 12 cup fluted tube cake pan or 2 loaf pans. Beat all ingredients except powdered sugar in large bowl on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. Bake 55 minutes our until toothpick inserted near center comes out clean. Cool 5 minutes; turn pan upside down onto wire rack or heatproof serving plate. Remove pan; cool cake completely. Sprinkle with powdered sugar.</span></span></span></span><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 16px;"></span><br />
<div id="main_0_centercolumn_0_ucCompleteRecipe1_RecipeIngredientsPanel" style="width: 540px;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><div id="main_0_centercolumn_0_ucCompleteRecipe1_RecipeIngredientsPanel" style="width: 540px;"><br />
<div></div></div></span></span></span><div></div></div></div>Salenahttp://www.blogger.com/profile/13331927377234461215noreply@blogger.com0tag:blogger.com,1999:blog-6090480603675404894.post-71752755208931715602010-05-21T13:37:00.001-04:002010-05-23T22:08:11.889-04:00<b><span class="Apple-style-span" style="font-size: x-large;">Spring Rolls</span></b><br />
<span class="Apple-style-span" style="font-size: x-large;">From Loan Kirkland</span><br />
<br />
<br />
<div class="MsoNormal" style="line-height: normal;"><u><b>Filling</b><o:p></o:p></u></div><div class="MsoNormal" style="line-height: normal;">Golden Mountain Seasoning Sauce</div><div class="MsoNormal" style="line-height: normal;">2 cups Bean threads – soak in water until soft and cut small after you soak </div><div class="MsoNormal" style="line-height: normal;">4 cups chopped cabbage</div><div class="MsoNormal" style="line-height: normal;">2 cups shredded carrots </div><div class="MsoNormal" style="line-height: normal;">¼ c green onion </div><div class="MsoNormal" style="line-height: normal;">¼ c cilantro</div><div class="MsoNormal" style="line-height: normal;">1/3 c garlic</div><div class="MsoNormal" style="line-height: normal;">1 lb. ground turkey or chicken</div><div class="MsoNormal" style="line-height: normal;">1 lb ground pork</div><div class="MsoNormal" style="line-height: normal;">Garlic salt and pepper to taste</div><div class="MsoNormal" style="line-height: normal;">Spring roll sheets</div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="MsoNormal" style="line-height: normal;">Brown meats together with bay leaves and drain. Mix cilantro, onion and bean threads in a T. of oil over medium high heat. Sauté garlic and meat, season with pepper and garlic and seasoning salt. Add meat to cilantro mixture. Sauté carrots in another T. of oil and season. Add to meat and cilantro mixture. Sauté and season cabbage in a little oil. Add to meat mixture and mix well.</div><div class="MsoNormal" style="line-height: normal;">Put about ¼ c. filling on spring roll sheet and roll tightly. Seal roll with brushed eggs mixed with Tbs. water.</div><div class="MsoNormal" style="line-height: normal;">Fry in hot oil until crisp and brown.</div>Salenahttp://www.blogger.com/profile/13331927377234461215noreply@blogger.com0tag:blogger.com,1999:blog-6090480603675404894.post-33969359353204555672010-05-20T08:18:00.000-04:002010-05-20T08:18:19.886-04:00<span class="Apple-style-span" style="font-size: xx-large;"><b>Banana Cake</b></span><br />
<span class="Apple-style-span" style="font-size: x-large;">From Marci</span><br />
<br />
2 large eggs, allowed to sit at room temp for 30 minutes<br />
2 1/4 c flour<br />
1 1/2 c sugar<br />
1 1/2 tsp baking powder<br />
1/2 tsp salt<br />
1 tsp baking soda<br />
1 cup (3 large) mashed ripe bananas<br />
3/4 c buttermilk<br />
1 tsp vanilla<br />
1 c shortening<br />
<br />
Grease 9x13. In large bowl stir together flour, sugar, baking powder, baking soda, and salt. Add bananas, buttermilk, shortening, and vanilla. Beat with mixer on low speed until combined. Then add eggs, beat on medium speed for 2 minutes. Pur into prepared pan. Bake at 350 for 25 - 30 minutes. Cool cake layers in pan on wire rack for 10 minutes. Remove cake from pan, cool thoroughly on rack. Frost with frosting.<br />
<br />
<b>Cream Cheese Frosting</b><br />
1 (8oz) pkg softened cream cheese<br />
1/2 c butter, softened<br />
2 tsp vanilla<br />
5 3/4 - 6 1/4 c powdered sugar<br />
<br />
Beat cream cheese, butter, and vanilla until light and fluffy. Gradually beat in additional powdered sugar to reach spreading consistency.Salenahttp://www.blogger.com/profile/13331927377234461215noreply@blogger.com0tag:blogger.com,1999:blog-6090480603675404894.post-25895798324938035312010-03-21T14:25:00.000-04:002010-03-21T14:25:46.456-04:00<div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: xx-large;">Whole Wheat Sugar Cookies</span></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;">From Joni Page</span></div><br />
1 c sugar<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
1/2 tsp baking soda<br />
1/2 tsp nutmeg<br />
1/4 c soft butter<br />
1/4 c applesauce<br />
2 Tbsp milk<br />
1 Tbsp orange peel<br />
1 tsp vanilla<br />
1 egg<br />
2 c whole wheat flour<br />
<br />
Combine all ingredients in given order. Blend well. shape into balls and roll in cinnamon sugar. Bake at 375 for 8 - 10 minutes.Salenahttp://www.blogger.com/profile/13331927377234461215noreply@blogger.com0tag:blogger.com,1999:blog-6090480603675404894.post-23692891095998631652010-03-21T14:23:00.000-04:002010-03-21T14:23:20.747-04:00<div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: xx-large;">T</span></b><b><span class="Apple-style-span" style="font-size: xx-large;">urkey Hash</span></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;">From Joni Page</span></div><br />
3 - 4 cooked and cubed potatoes<br />
1/2 chopped onion<br />
1 can mixed peas and carrots<br />
1 lb ground turkey<br />
1 can fat free cream of chicken soup<br />
McCormick's Seasoned Salt<br />
<br />
Brown ground turkey, onion and seasoned salt until turkey is well done. Add potatoes, vegetables, and soup. Mix together. Put in casserole dish. Top with cheese Bake in 350 oven for 30 minutes.Salenahttp://www.blogger.com/profile/13331927377234461215noreply@blogger.com0