2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
3/4 pound fresh asparagus
boiling water
salt and pepper -- to taste
Make the white sauce: Melt butter in a saucepan over low heat. Blend in flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir until smooth. Add milk; cook, stirring constantly, until mixture thickens and begins to bubble. Set aside.
Wash asparagus and cut in 1/2-inch pieces. Cook asparagus in a small amount of boiling water until tender, about 5 minutes. Drain, reserving the cooking liquid. Set aside a few of the asparagus tips or pieces aside for garnish, if desired. Mash or blend remaining asparagus; set aside. Add enough boiling water to cooking liquid to make 1 cup; add white sauce and pureed asparagus. Heat thoroughly; season to taste with salt and pepper. Add whole asparagus pieces and serve. Serves 4 to 6.
1/2 cup shortening
1 cup sugar
3 to 4 fresh Bananas, mashed
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. soda
1/2 teas. salt
1 small sour cream
Mix all the ingredients well and pour into a greased Bundt pan. ( I use a spray). Bake at 350 for about 45 min, until it is a golden brown.
Icing:
1 box powdered sugar
4 tsp. water
1 tsp. rum flavoring or vanilla
Mix and drizzle over cake.
1 C. raw rice
1 small onion, chopped
2 cloves garlic, minced
2 tbs. margarine
3 oz. Pkg. Cream cheese
1/2 C sour cream
1-1/2 C shredded cheddar cheese
1 can chopped green chiles, well drained
Cook rice according to package directions. Set aside. Saute garlic and onion in margarine in a large skillet. Remove from heat. Add cream cheese, cut in small cubes. Stir till melted. Add remaining ingredients, and mix well. Add a little milk if mixture appears too stiff. (It should be somewhat creamy, but not soupy.) Transfer to a large casserole dish. Cover with additional shredded cheddar cheese. Bake at 350F until cheese on top is lightly browned, about 30 minutes. Serve with Pace Picante Sauce.
1 pkg. of slightly frozen hot dogs
5-7 medium size potatoes (can be any kind) that have boiled, cooled and cut up into bite size pieces
Roux:
1 T butter
1 T flour
2 c of milk
1 1/2 c of shredded cheddar cheese
1 T minced onion
salt and pepper to taste
Preheat the oven to 350 degrees. Cut up the hot dogs into bite size pieces. Combine the hot dogs and potatoes into a 9x13 casserole pan that has been greased. Make the roux by first melting the butter in a sauce pan and then adding the flour. Stir these together until a paste is formed. The roux is used to thicken the mixture. Then add the milk and slowly add the cheddar cheese. After you have incorporated the milk and cheese into the roux then add the minced onion and salt and pepper. Constantly stir the mixture until you have a nice smooth cheese mixture. Then pour the mixture over the hot dogs and potatoes. Cover with aluminum foil and bake for 45 min. with the cover on and then 15 min with the cover off. Sprinkle with a little parsley and then serve. This dish can serve as little as 4 people and as many as 8 depending on the portions that are taken.
2 C. choc. chips
1/2 C Butter, cut into pieces
3 eggs
1 1/4 C Flour
! C. Sugar
1/4 tsp. baking soda
1 tsp. vanilla
1/2 C Walnuts
12 Caramels
1 Tbs. milk
On low heat, melt choc. chips in butter(stir). Remove from heat add eggs, flour, sugar, baking soda and vanilla, stir well. Spread batter into grease pan 13 X 9 ( I use the foil ones) Sprinkle chips and nuts on top, Bake for 350 for 20 to 25 min. When brownies are cooled, melt the caramels, microwave with caramels and milk for 1 minute, pour over brownies. If you love chocolate, you will love these brownies.
3 lbs, chicken wings
1 Cup cornstarch & flour (I usually double this)
2 eggs - well beaten
Vegetable oil - for frying
Sauce:
Single recipe - but I usually use a double or triple recipe
3/4 Cup sugar
1/4 Cup water
1 Tablespoon soy sauce
1/2 Cup white vinegar
3/4 Tablespoon ketchup
dash of salt
-Beat until the sugar melts-
Cut wings into pieces and sprinkle with garlic salt - let stand one hour. Dip into egg, then cornstarch-flour mixture. Fry to golden brown, drain on paper towels. Arrange pieces in a baking dish (9x13). Pour "Sauce" over chicken pieces and bake at 350 degrees for 40 minutes, turning the pieces every 10 minutes. You can use as much of the chicken and sauce as you want. The trick is really in the turning over of each piece every 10 minutes. The sauce becomes sweet and thick and makes this recipe yummy warm or cold! It's also good used on regular chicken pieces, or boneless breasts, but I still thinks it's best as an appetizer/potluck goody with the cut up wings!
In a microwave proof bowl, put one bag of semi sweet butterscotch chips and 1/2 a bag of semi sweet chocolate chips. Melt in microwave. Set timer for 6 min, check after 3 minutes to see if it has melted enough. If you don't have a microwave, just heat in a double boiler, stirring occasionally until melted. Take out and mix in 1 to 1 1/2 cups of roasted peanuts. Drop by tablespoonful onto a wax paper on a cutting board, or plate. Put in refrigerator until firm. Store in a plastic baggies. For the raisin clusters use 1 cup to 1 1/2 cups raisins in place of the peanuts. For the coconuts clusters same thing. For the rice crispies ones, same thing. The rice crispies ones turn out like Nestle Crunch. The rice cereal will sink to the bottom.
3 Cornish game hens cut in half and cleaned
one cup frozen orange concentrate thawed
one cup brandy or sherry if you like instead 1/2 to 3/4 brown sugar and what ever spices you normally use on chicken.
After hens are cut and cleaned sprinkle on the spices and lay in a 8 by 11 baking dish. Mix orange juice, brandy and brown sugar together and pour over the hens. Put in a 375 preheated oven and bake for about 45 minutes to an hour check to see if done should be browned on top.
Serve with wild rice or your choice of rice spoon juices over rice and hens. Makes 6 half hen servings.
10 to 12 baby Red Potatoes, washed, scrubbed and quartered (leave skins on)
1 to 2 tablespoons olive oil
6 to 8 garlic cloves, pressed, or finely chopped (more garlic can be added)
Parmesan Cheese
2 teaspoons Creole Seasoning (if not available, salt and pepper to taste but not too much)
Heat olive oil in a non-stick skillet on medium to medium-high heat. Add potatoes and toss to distribute olive oil. Add pressed or chopped garlic to potatoes. Sprinkle Creole seasoning over potatoes. Cook the potatoes anywhere from 20 to 30 minutes until tender, tossing occasionally to prevent sticking or burning (you do not want the consistency of mushy fried potatoes). Each time you stir the potatoes, sprinkle Parmesan cheese. Serves 4 to 6. To serve more people, increase the number of potatoes and adjust the garlic, seasoning and Parmesan cheese accordingly.
1 Tbs (15 ml) butter
1 cup (250 ml) bottled clam juice
1 cup (250 ml) canned clams with their liquid
1 cup (250 ml) heavy cream or half-and-half
2 cups (500 ml) milk
Salt and freshly ground pepper to taste
Paprika for garnish
Combine the butter, clam juice, clams, cream, and milk in a saucepan and bring almost to a boil over moderate heat. Season with salt and pepper and serve garnished with a sprinkle of paprika. Serves 4 to 6.
6 lbs of Idaho potatoes, boiled and skinned, diced into bite size pieces
10 hard boiled eggs
3 large stalks of celery, chopped finely
12 radishes chopped finely
4 scallions, finely chop only the green tops
approx 2 cups Mayonnaise
approx 1 cup Miracle Whip
Put diced potatoes in the largest bowl you have, chop eggs. Add vegetables, lightly salt and pepper then toss to mix. Add mayonnaise and miracle whip a little at a time, adjust to taste. Garnish with sliced hard boiled eggs sprinkled with paprika.Serves approx. 20.
Beat 5 egg whites with a pinch of salt until stiff. Add 1/2 cup sugar and beat again. Set aside.
Beat egg yolks until light. Add one cup sugar gradually. Beat well. Add 1/2 cup water, 1 teaspoon vanilla, and 1 and 1/2 cups sifted cake flour.
Fold in egg whites with a slotted spoon. Bake in a tube pan at 350 degrees F. for 45 minutes. (Be sure you don't grease the pan!) When cake comes out of the oven turn it upside-down immediately and let it cool completely.
Frosting:
In a small saucepan, mix together 4 egg yolks, 3/4 cup sugar, and 3/4 cup milk. Boil this custard slowly until it coats the spoon. Cool. Beat 1/2 pound butter (or margarine) until creamy. Add cooled custard gradually and 1 teaspoon vanilla. Cut cake into 3 layers. Spread custard between layers, top and sides of cake. Put toasted coconut or chopped nuts on top (optional).
2/3 cup water
1 tablespoon cooking oil
2 cups bread flour
1/2 teaspoon sugar
3/4 teaspoon pepper
1/2 teaspoon salt
1 teaspoon active dry yeast
1 slightly beaten egg white
Sesame seed
1. Add water, oil, flour, sugar, pepper, salt, and yeast to bread machine according to manufacturer's directions for a 1-pound loaf. Select dough cycle. When cycle is complete, remove dough from machine. Cover and let rest 10 minutes.
2. Divide dough in half. On a lightly floured surface roll each half into a 12x8-inch rectangle. Cut lengthwise into 1/2-inch-wide strips.
3. Combine egg white and 1 tablespoon water. Before separating strips, brush dough with egg-white mixture; sprinkle with sesame seed. Place strips about 1/2 inch apart on a lightly greased baking sheet. Shape into squiggles, or make a loop at one end, or twist dough. Bake in a 400 degree F. oven about 10 minutes or until golden brown. Cool on wire rack. Makes 32 breadsticks.
Make ahead tip: Cool breadsticks; place in airtight freezer container or plastic freezer bag. Seal, label, and freeze up to 1 month.
1 1-1/2- to 2-pound boneless pork shoulder roast
3 medium parsnips, cut into 1/2-inch pieces (2 cups)
3 medium carrots, cut into 1-inch pieces (1-1/2 cups)
1 large green pepper, cut into wedges
2 stalks celery, cut into 1/2-inch pieces (1 cup)
1 tablespoon cooking oil
3 tablespoons quick-cooking tapioca
1 6-ounce can frozen apple juice concentrate, thawed
1/4 cup water 1 teaspoon instant beef bouillon granules
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1. Trim fat from roast. If necessary, cut roast to fit into crockery cooker. Brown roast in a large skillet on all sides in hot oil.
2. Meanwhile, in a 3-1/2-, 4-, 5- or 6-quart electric crockery cooker place parsnips, carrots, green pepper, and celery. Sprinkle with tapioca. Add apple juice concentrate, water, beef bouillon granules, pepper, and cinnamon. Place roast atop vegetables.
3. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
4. To serve, transfer the meat and vegetables to a serving platter. Strain cooking liquid and skim off fat. Drizzle some of the cooking liquid over the sliced meat and pass the remaining liquid. Makes 6 servings.
Prep/Cook Time: 20 minutes
2 cans Campbell*s® Cheddar Cheese Soup
2 soup cans milk
1 1/2 cups Pace® Picante Sauce
1 medium red or green pepper, finely chopped
4 green onions, sliced
3 cups cubed cooked chicken
Sour cream
MIX soup, milk, picante sauce, pepper and onions in saucepan. Heat to a boil. Cook over low heat 5 min.
ADD chicken and heat through. Garnish with sour cream. Serves 6.
