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BAKED POTATO CASSEROLE
6 baking potatoes, boiled with skin on
6 slices bacon, cooked and crumbled (reserve some oil for sauteing)
3 green onions, bulbs and green part chopped
1 8-oz. package sour cream (fat free can be used)
3/4 C. butter or margarine
1 C. shredded cheddar cheese
Boil potatoes until done. Allow to cool somewhat before chopping into chunks. Leave skins on. Fry bacon until done. Crumble. Saute onion bulbs, chopped, in grease. Combine all ingredients except cheese. Top with cheese. Bake in 375-degree oven for 20 minutes or until hot through, or bake in microwave about 15 minutes.
MEXICAN HAMBURGER RICE BAKE
4 cups cooked rice
1 1/2 lbs. hamburger
4 eggs
1 med onion diced
1 green bell pepper diced
1 10oz can of tomatoes and green chiles (drained)
1 1/2 cups of favorite salsa (or make your own)
1 cup Cheddar cheese
Preheat oven to 375 degrees. Crumble hamburger and brown with onions and bell pepper in a large skillet. Drain. In a separate skillet scramble all four eggs and add to hamburger. Add can of tomatoes with green chiles and stir together till hot. Mix everything with cooked rice and place in 9x13x2 inch baking dish. Pour salsa over top and sprinkle with cheese. Bake at 375 degrees for 20 min. or till cheese is bubbly. Reduce heat to 300 degrees for 15 min. Serve hot with tortillas and green or fruit salad.
DOUBLE-FUDGE FROSTED BROWNIES
1/2 cup (1 stick) unsalted butter, cut into tablespoons
1/2 cup lightly packed light brown sugar
6 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
3/4 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup all-purpose flower
1/4 teaspoon salt
Frosting:
3 tablespoons unsalted butter, cut into tablespoons
2 ounces unsweetened chocolate
1 ounce milk chocolate
1 1/2 cups confectioners' sugar, sifted
Pinch of salt
1/4 cup heavy cream
1 teaspoon vanilla extract
Garnish:
1/4 cup chopped walnuts
Make brownies: Preheat oven to 350 degrees Fahrenheit. Line 8" square baking pan with aluminum foil so that foil extends 2" beyond two opposite sides of the pan. Lightly butter bottom and sides of foil-lined pan.
In medium saucepan, combine butter pieces, brown sugar and semisweet and unsweetened chocolates. Cook over low heat, stirring constantly, until butter and chocolates melt and mixture is smooth. Transfer to medium bowl.
With wooden spoon, stir in granulated sugar. Stir in eggs, one at a time, until there is no trace of yolk. Mix in vanilla extract. Add flour and salt and mix vigorously until mixture is shiny and smooth. Scrape batter into prepared pan and smooth top with rubber spatula.
Bake brownies for 35-40 minutes, or until cake tester inserted into center comes out slightly moist. Do not overbake. Place pan on wire rack and let cool for 45 minutes. Using two ends of foil as handles, lift brownies out of pan. Invert onto cooling rack and peel off foil. Let cool completely (brownies will be frosted on smooth side.
Make frosting: Place butter and unsweetened and milk chocolates in medium saucepan. Heat over very low heat, stirring constantly, until butter and chocolates melt and mixture is smooth. Transfer to bowl of electric mixer. On low speed, add half of confectioners' sugar, salt, then half of heavy cream. Beat in vanilla extract. Beat frosting on medium speed for 30 seconds, or until smooth and shiny.
Spread frosting over uncut brownies, making it as smooth as possible. Garnish top with chopped walnuts, if desired. Cut into 9 squares and serve at room temperature. Store covered, in airtight container in refrigerator for up to 3 days. Bring to room temperature before serving.
MAWMAW'S FRIED PIES
FILLING:
1-Lb dried peaches,apples or apricots, cut up
11/2- Cup water
1-tsp. cinnamon
1/2-tsp. cloves
1/2-tsp. allspice
1/2-Cup White sugar
1-Cup.Brown sugar
Simmer slowly over low heat until fruit becomes plump. Check taste and add sugar or spices as needed to suit your taste. Keep cooking until mixture becomes thick like jam. Remove from heat and let cool , it's ok to place in refrigerator till cold.
For the dough use yor favorite biscuit recipe and add 1/2 Cup sugar to it. Roll the dough 1/8 to1/4 inch thick. Cut dough into large circles using a coffee can or LARGE biscuit cutter.
Add the filling to the round dough, moisten the edges with water, and fold dough in half, making a half moon shape. Crimp the edges with a fork sealing the fruit filling inside.
Heat about 4 inches of oil in a heavy skillet or a dutch oven. Wait till the oil gets to 350 degrees. Place pies in small batches in the oil. Turn pies halfway through the cooking ( when they rise to the surface). Cook until golden brown. Drain them and sprinkle with sugar or make a glaze using powdered sugar and water, and brush on the cooled pies. Wait till pies have cooled a little before serving. ENJOY!
FRUIT TURNOVERS
Ingredients:
1 teaspoon active dry yeast
1-1/2 cups water (105 - 115 F)
4 cups flour
1 teaspoon salt
1/4 cup shortening
Fruit Filling(canned pie filling)
shortening
1 tablespoon powdered sugar (optional)
Method:
Dissolve yeast in water in a small mixing bowl. Combine flour and salt in a large mixing bowl and cut in shortening. Make a well in center of dry ingredients. Add liquid to dry ingredients and work into a dough. Knead dough until it is smooth and satiny. Roll dough to a 1/4 inch thickness on a lightly floured board. Cut pastry into circles 3 inches in diameter. Place a spoonful of filling off center on each pastry circle. Fold pastry in half over filling and pinch edges together to seal. Heat 2 inches of shortening in a heavy pan at medium high heat. Fry empanaditas until golden on both sides, turning once. Drain on absorbent towels. Sprinkle empanaditas with powdered sugar, if desired. Yield: 6 - 9 dozen
OLIVE GARDEN® ALFREDO FETTUCINE
Ingredients:
8 oz Cream cheese; cut in bits
3/4 c Parmesan cheese; grated
1/2 c Butter or margarine
1/2 c Milk
8 oz Fettuccine; cook; drain
Directions:
In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Serves 4. Leftovers freeze well.
OLIVE GARDEN® CHICKEN
Ingredients:
Chicken breasts
Soy sauce
Pineapple juice
Onion
Garlic (choice of seasonings, your choice)
Directions:
Marinate chicken for 24 hours and then grill. Serves 1.
OLIVE GARDEN® PASTA WITH BROCCOLI
Ingredients:
1 lb Fresh pasta shells; or1 lb Medium dry shells; cooked
1/4 c Olive oil
12 oz Broccoli florets; steamed
2 ts Garlic; minced
1/4 c Green onions; slice thin
1 c Fresh mushrooms; slice
2 ts Fresh parsley; chop
Parmesan; grate
Bechamel sauce:
1/4 c Flour
1/4 c Butter or margarine
1 qt Milk
2 ts Chicken bouillon cubes; mash
Directions:
BECHAMEL SAUCE
Melt butter in a 2-qt saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk and bouillon and stir vigorously with a wire whip until mixture barely comes to a boil. Reduce heat and simmer for 5 minutes, whipping frequently. Keep warm.
Drain broccoli and divide in half. Chop 1/2 of florets into 1/4" pieces. Reserve. Heat a large saute pan over medium heat and add olive oil. Add all the broccoli, garlic, green onions and mushrooms to the saute pan. Cook, stirring constantly, for 2 minutes or until mushrooms begin to turn golden. Add the sauteed veggies and parsley to the warm sauce and stir well. Serve over hot pasta with Parmesan. Serves 4.
CREAMY PECAN PRALINES
Ingredients:
1 stick margarine or butter
2 cups sugar
Dash salt
1 small can condensed milk
Dash vanilla
2 cups pecan halves
Procedure:
Melt butter; add sugar and stir; add salt and milk. Allow to boil up then turn down heat. Stir constantly. When sugar forms soft ball in cold water, add vanilla and pecans. Turn out on wax paper
FRUITCAKE FOR A CROWD
Ingredients:
1 pound (3 cups) blanched almonds
1/2 pound (2 cups) pecans
1/4 pound (1 cup) walnuts
4 pounds mixed candied fruit
1 pound seeded raisins
10 ounces dried figs
1 pound pitted dates (2 cups)
1/2 pound currants
1/2 pound dried apricots
1/2 pound dried cherries
1/2 pound dried blueberries
1/2 pound dried cranberries
1/2 to 1 cup crystallized ginger, minced (optional)
1/2 cup brandy (or more, if desired)
8 to 10-ounce jar of jam (blackberry preferred)
4 teaspoons cinnamon
1/2 teaspoon allspice
2 teaspoons nutmeg
1 teaspoon cloves
1 pound butter
1 pound brown sugar
1 cup molasses
12 eggs
1 pound (3-1/2 to 4 cups) flour
2 teaspoons salt
Whole blanched almonds (for decoration)
Whole candied cherries (for decoration)
Directions:
1. Preheat oven to 300 degrees.
2. Chop nuts and fruits. (Grind dates and figs if you've got the equipment, as they're sticky.) Combine in a bowl. Add brandy, jam and spices; mix well.
3. In a separate bowl, cream butter, add sugar, molasses and eggs that have been beaten until foamy. Mix thoroughly. Add flour and salt; mix to the consistency of batter. Pour over fruit mixture and combine.
4. A little more flour may be needed, or a little more brandy. The dough should be fairly stiff, not runny.
5. Grease pans well and line with heavy waxed, brown or parchment paper. Fill the pans three-fourths full. Decorate with whole blanched almonds and whole candied cherries pressed into tops.
6. Bake until a straw or toothpick comes out clean (2-3 hours, depending on size of pans). Be careful not to overbake or burn. Put a pan of hot water in bottom of oven during baking.
7. When done, place cakes on racks, pour a little brandy over the top of each and let sit for 15 minutes. Invert onto racks covered with wax paper, remove baking paper and pour more brandy slowly over each loaf. A warm cake absorbs the liquid better than a cold one. When cold, wrap in cheesecloth, then plastic wrap, and place in airtight containers. Makes 17 pounds of fruitcake or 8 to 10 standard loaves.
TRANSPARENT PIE
1 c. butter or margarine, melted
1-16 oz. pkg. light brown sugar
5 eggs
2 unbaked 8 inch pastry shells
sweetened whipped cream, optional
Combine butter and sugar, mixing well. Add eggs, one at a time, beating well after each addition, pour into pastry shells. Bake at 350 for 40 minutes.
Cool.Top with whipped cream, if desired. Yield:2-8" pies. Looks like the only difference in transparent pie and chess is the brown sugar vs. white.
ANOTHER ITALIAN CREAM CAKE
Pre-heat oven to 325 degrees
Mix and let stand:
1 cup buttermilk
1 teaspoon soda
Cream together:
2 cups granulated sugar
1 cup butter or margarine
1/2 cup shortening
Add, beating after each:
5 egg Yolks
Gradually and alternatingly add:
(beat after each addition)
2 cups flour
Buttermilk mixture
Stir into mixture:
1 teaspoon vanilla
Beat until stiff peaks (but not dry) and fold into batter mixture:
5 egg Whites
Stir gently into batter:
1 cup chopped nuts (pecans, walnuts, or almonds)
1 small can coconut (3-1/2 ounces)
Bake in 3 greased and floured 9-inch pans for 25 minutes or until done.
Let cool.
Frost with Cream Cheese Frosting:
Whip until light:
8 ounces cream cheese
1 stick butter or margarine
Add and continue to whip:
1 teaspoon vanilla
1 pound confectioner's sugar
Beat until right consistency for frosting. Frost cake.
AMAZING BUTTERED COCONUT PIE
Ingredients:
2 c. milk
3/4 c. sugar
4 eggs
1 c. shredded coconut
1 t. vanilla
1/4 c. soft butter
1/2 c. Bisquick
Mix all ingredients together. Pour into a large 9" DEEP DISH, buttered pie pan. Bake at 350 degrees for 1 hr. This recipe will make it's own crust.
ANOTHER AMAZING COCONUT PIE
Ingredients:
4 eggs
1/2 cup flour
2 cups milk
2 tsp. vanilla
1/2 cup melted butter
1/2 cup sugar
1 cup dried coconut
Beat eggs and gradually add sugar. Melt butter and evenly mix in with remaining ingredients. Pour into pan and bake for about an hour.
Pie will "layer" ITSELF during baking.
ANOTHER TURKEY MEATLOAF
Ingredients:
1 large egg
1 1/2 cups fine soft bread crumbs
1/2 cup finely chopped onions
1/2 cup milk
2 tablespoons chopped fresh parsley
2 teaspoons salt
2 teaspoons prepared mustard
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon marjoram, crumbled
1/4 teaspoon fresh ground black pepper
2 pounds ground turkey
Directions:
Combine all ingredients except turkey; mix well. Add turkey and mix thoroughly. Pack into an oiled 4 1/2-cup ring mold. Invert onto shallow baking pan lined with foil and bake at 350 degrees for 45 minutes. Transfer to serving platter and remove mold. There will be a couple of small spoonfuls of tasty brown glaze drizzle this on to the meatloaf.
