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MISCELLANEOUS
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French Pancakes
1 cup flour
1/4 cup powdered sugar
1/2 tbsp. salt
1 cup milk
1 egg
Mix together flour, sugar, salt and milk.
Stir until smooth. Add egg and beat.
Heat a round non-stick frying pan to medium
high heat. Pour in enough batter to only to coat pan by lifting
and turning pan to spread batter thinly. As you would a crepe.
When edges are just crispy turn pancake over and lightly brown.
Remove from pan and spread with oleo and sprinkle
with powdered sugar. Roll up pancake with oleo and powdered
sugar on inside. Cut in half and enjoy.
Kids love these!
CRANBERRY PUMPKIN
BREAD
1 15 or 16 ounce can of pumpkin
3 cups sugar
1 cup oil
2/3 cup water
4 eggs
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoon salt
1 teaspoon each of cinnamon and nutmeg
1/2 teaspoon ginger
1 1/2 cups chopped cranberries
Preheat oven to 350 degrees - grease and flour
2 9 x 5 loaf pans
put all ingredients except cranberries into
a LARGE bowl and mix until blended - do not over mix
Add cranberries and stir just until blended. Pour batter into
two loaf pans and bake at 350 F. for
about 60 minutes or until toothpick inserted in middle comes
out clean
Cool 5 minutes and then remove from pans - cool completely
These freeze beautifully - wrap in plastic
wrap and then tinfoil and freeze up to 3 months
Submitted by Bruxa
SEAFOOD FETTUCINE
Sauce
1 quart heavy whipping cream
3 cups grated parmesan
dash of White Pepper
1 regular size package of Fettuccine
noodles
Seafood
1/2 cup butter
2 tablespoons minced garlic
1 lb. sea scallops
1 lb. peeled shrimp
Boil noodles according to package, drain and
set aside.
In saucepan, mix sauce ingredients and cook
over medium heat until thickened. If need be add a touch of
flour to thicken.
While sauce is cooking, sauté` scallops
and shrimp in the butter and garlic until shrimp is pink and
scallops are white.
Put noodles in large bowl and add sauce. Pour
seafood still in garlic and butter over and mix. I like this
spicy so I add a dash of cayenne pepper to my dish after serving
the kids.
Great served with hot garlic bread and a salad.
A friend shared this recipe with me and it
has become a family favorite. I gladly pass it on to you all.
: )
Submitted by Luckytut-MonsterMash
Homemade Mayo
take one egg at room temp
add 1/4 cup oil and 2 TBS cider vinegar or lemon juice, 1
tsp salt
put in blender
blend a few minutes
then add another 3/4 cup of oil, add slowly until well blended
dash of paprika or chopped onions may be
added to taste
Kathy's Chili
This is a large recipe...Feeds 20 people....so
cut back whatever you need accordingly.
4 lbs. Spicy Bulk Sausage or Spicy Italian
Sausage
4 lbs. Chili Ground Beef
4 regular cans of Brooks Mild Chili Beans (mash or run through
blender 2 of these cans)
1 whole can of Campbell's Tomato Juice
1/2 cup of Cumin
4 Tbs. Chili Seasoning
salt and pepper to taste
3 Tbs. of Apple Cider Vinegar
4 tsp. BV Beef Boullion Liquid ( or more if you like)
2 large cans of whole tomatoes mashed by hand
1 large Onion/chunked
Directions:
In a very large pot........
First brown pork, drain and set aside. Next
brown beef, drain and set aside with pork. Next saute onion
til translucent....Add meats back into onion....and stir......Add
chili seasoning and cumin...Stir.....Next, add 2 cans mashed
beans and 2 can regular bean....Stir....Next add mashed tomato
and Large can of Tomato Juice and stir. Then add vinegar,
BV Boullion, salt and pepper and stir.....Simmer one hour
before checking for seasoning. Continue simmering for approx
3 hours ... Stirring periodically....
To make chili milder use mild bulk sausage
like Jimmy Dean or Oldham's or mild italian sausage.
Enjoy!!!!!!! Its worth the time!!!!!!
Serve with grated cheese and crackers and
a ice cold beer!!!!!!
Submitted by Katdol
Pumpkin Cheesecake Pie
2 packages ( 8 oz. ) of cream cheese
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1/2 cup canned pumpkin
1/2 tsp cinnamon
Dash each of ground cloves and nutmeg
1 6 oz. graham cracker crust
Mix cream cheese, sugar and vanilla. Add eggs
- mix well. Remove one cup of the batter - Stir in pumpkin
and spcies to the one cup of batter that you set aside. Pour
cheese cake batter in first - top with the pumpkin.
Bake at 350 for 40 minutes - Refrigerate for
atleast 3 hours
Optional - top with whipped cream
Submitted by CM Hope
Impossible Lasagne Pie
1/2 c Sm. curd creamed cot. cheese 6 oz Tomatoe
paste
1/2 c Parmesan cheese; grated 1 c Milk
1 lb Gr. beef; cooked; drained 2/3 c Bisquick
2 c Mozzarella; shredded 1/2 ts Salt
1 ts Oregano 1/4 ts Pepper
1/2 ts Basil Fresh parsley; chopped
Preheat oven to 400. Grease pie plate, 10x1
1/2", or sq. baking dish-8x8".
Layer cottage cheese and Parmesan cheese in pie plate. Mix
cooked beef, 1c. of mozzarella, the oregano, basil and tomato
paste; spoon evenly over the top. Beat milk, eggs, baking
mix, salt and pepper 15 sec. in blender on high speed, 1 min.
with wire whisk or hand beater or til smooth. Pour in to pie
plate. Bake 30-35 min. or til knife inserted in center comes
out clean. Sprinkle with remaining cheese. Return to oven
1-2 min. or til cheese is melted. Cool 5 min.
Sprinkle with parsley. 1/2 recipe: Use 1
qt. square or round casserole.
Divide ingred. amts in half.
Decrease beat time to 10 sec. in blender or 30 sec. with wire
whisk or hand beater and first bake time to 25-30 min. HIGH
ALT: no adj. necessary.
For 1/2 pie, use 1 1/2 qt. round or 1 qt. square. Bake 30-35
minutes
Nine Pepper Chile Sauce
Serves 11
Preparation Total 1:15
2 tablespoons olive oil
1/2 teaspoon garlic, chopped
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 orange bell pepper
1 red jalapeno
1 green jalapeno
1 Anaheim pepper
2 serrano peppers
1 caribi pepper
1/2 red onion
3 tomatoes, large
1 cup tomato sauce
2 cups beef stock or broth
1 1/2 tablespoons arrowroot
1 1/2 tablespoons water
Remove the stems and seeds from all the peppers
and chop them along with the onion and tomatoes into a small
dice.
In the olive oil, sauté the chopped
peppers, onion, tomato and garlic for 5 minutes. Add the tomato
sauce and elk stock and bring to a boil.
Simmer the sauce for 30 minutes until the
vegetables are soft and broth is rich. Strain out all of the
vegetables and return the sauce to the stove. Bring it to
a boil.
While the sauce is coming back to a boil,
combine the cornstarch and water to make a lump free slurry.
Once the sauce has come to a boil add the
slurry to the sauce and allow to thicken.
NOTE: I save the vegetables that I strained
out of the sauce, purée them and put them into small
freezer bags. I use the mixture to season mayonnaise, or add
zip to chili or taco meat.
Submitted by vicxster
Crawfish Etouffe
Simmer the following for approx. 20 minutes
or until thoroughly cooked down
2 sticks butter or margarine
1 and1/2 large yellow or white onions,chopped finely
3 pods chopped garlic
2 stalks of celery chopped
1/2 bell pepper chopped
1/2 cup chopped parsley
Add and simmer the following for 30 minutes
2 tablespoons liquid crab boil {optional}
2 cans cream of shrimp soup
1 can cream of celery soup
Add and simmer for 20 minutes
2 cans crab meat or 1/2 pound fresh crab meat
2 lbs cleaned crawfish tails
1/2 pound popcorn shrimp {optional}
Salt and pepper to taste
Add paprika till its as dark as you like
Serve over rice
Eat till you full
Recipe will feed 6 hungry Cajuns or 12 regular people
Submitted by Cajunmel
Breakfast Omelette in a Bag
all ya need is a big bunch of starveing people
just in time for breakfast and one very largeeeee pot full
of boiling water.
give each one their very own sandwich size baggie w/there
name in magic marker on it, and they do the rest :)
they add 2 or 3 eggs
1/4 cup half n half
salt & pepper to taste
and you have all the imaginable ingrients you can put in an
omlet ready for them to add to the baggie such as
chopped onions
chopped tomatoes
grated cheese
bell pepper red & green
chili
ham
bacon
mushrooms
sausage
fried spuds
salsa
parsley
etc.
and they add to bag
everyone sits around with their very own bag and squish's
the bag till the mixture is mixed up good. now each person
drops the bag into the boiling water for 5 minutes or desired
doneness. now open the bag and pour out onto plate. better
if cheese is added after cooking instead of in mixture.
ANNIE'S RICE
3/4 CUP UNCOOKED RICE
1 CAN BEEF BROTH
1 CAN WATER
1 STICK MARGARINE ( I USE 1/2 A STICK )
1/2 PACKAGE DRY ONION SOUP MIX
PUT IN A CASSEROLE DISH AND BAKE AT 350 FOR
AN HOUR.
I MAKE A DOUBLE BATCH AND USE ONLY 1 STICK
OF MARGARINE.
THE RECIPE IS ACTUALLY NAMED BROWN RICE, BUT
THE LADY WHO GAVE MY GRANDMOTHER THE RECIPE WAS NAMED ANNIE,
SO WE FOREVER CALLED IT ANNIE'S RICE.
Submitted by CM Beth
WildLife Meat Marinade
i.e., bear, venison,
moose... or just plane ole chicken!
Excellent grilled after =)
1 1/2 C. Salad Oil
1/4 C. Worchestire
2 1/4 tsp. salt
1/2 C. White vinegar
2 tsps. garlic powder
3/4 C. soy sauce
2 tbsp. dry mustard
1 tbsp. pepper
1 1/2 tsp. parsley flakes
1/3 C. lemon juice
1 tsp. accent
mix all in a large ziplock baggie add meat
and put in fridge over night.. flip in morning and grill meat
that night!!
Submitted by covermeya1
Crock Pot Oatmeal
Excellent for camping or cold winter mornings
grease the inside of a crockpot. Add the following
ingredients into the crock, mix well with wisk and cover.
Just before going to bed turn crock pot on low.
serve with milk and brown sugar.
2 C. Milk
1/4 C. Brown sugar
1 Tbsp. melted butter
1/4 Tsp. salt
1/2 Tsp. cinnamon
1 C. oats
1 C. Chopped apple
1/2 C. raisins (optional)
1/2 C. Walnuts (optional)
Submitted by covermeya1
Crabmeat Devilled Eggs
Ingredients
12 large eggs, hard-boiled, shelled, and cut
in half lengthwise
1/4 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon fresh parsley
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 pound crabmeat
P Paprika (optional)
Preparation
Remove the yolks from the whites and put in
a medium bowl. With the back of a fork, mash the yolks. Add
the mayonnaise, mustard, lemon juice, salt, and pepper, and
mix well. Add the crabmeat and gently stir to mix.
Spoon equal amounts of the mixture into the
egg white halves and chill for at least 2 hours before serving.
May top with Paprika if desired.
Makes 12 servings
Sweet Potato Pie
4 to 5 sweet potatos
1 cup of milk
1 cup of sugar
1 tsp. vanilla
1 tsp. cinammon
2 eggs
2 tbsp. butter
boil potatos until soft
let them cool and peel
mash potatos up (i always use mixer works better and quicker)
add ingredients one at a time
add to potato 1 cup of milk and mix
add sugar and mix
add vanilla, cinnamon, and eggs and mix again
add butter and mix again
then put mixture into pie shell and bake at 375 degrees for
45 minutes or until top of pie is golden brown
hope yall enjoy
Submitted by Amylynn
CRUNCHY COLESLAW
2 pkgs Angel Hair Cabbage (bag ready in with
the ready-made salads)
1 or more (according to taste) bunch green onions, chopped
fine
Mix cabbage and onions. Store in zip lock bag until time for
mixing.
1 cup sliced almonds
½ cup sesame seeds
2 pkgs Ramen soup noodles (I use oriental flavor). Set seasoning
to the side. Crush noodles in the bag until well crushed.
½ cup butter or margarine
Combine the four ingredients & sauté till light
brown (toast well). Set aside. Refrigerate all above ingredients,
if to be used later. Let this mixture cool before putting
in zip lock bag or adding to cabbage.
DRESSING:
1/3 cup White rice wine vinegar (H.E.B. or Super Wal-Mart
carries it.)
¼ cup sugar (or more depending upon taste. I usually
add more. I like mine sweeter)
2 Tbs. Accent
½ tsp. salt
1 tsp. pepper
1 pkg oriental seasoning mix from the noodles package
Mix well in a shaker jar (pint fruit jar w/lid works great.)
Add 1 cup of Canola oil. Shake well. If storing in the refrigerator
for later use, shake again before pouring on the salad.
Combine all three above mixtures just before
serving. Can be made the day before, unassembled and stored
in the refrigerator. Dressing is good on most green salads
Submitted by Arbermist
Sausage Balls
1 lb. Hot Sausage
2 cups sharp grated cheese
2 cups Bisquick
2 Tablespoons Grated Onion
1 Tablespoon Poultry Seasoning
Mix all together, Bake 15 minutes at 400 degrees...
Submitted by Joyy
Skillet Cornbread
(Cornbread Pancakes)
1 cup flour
1 cup yellow cornmeal
1 TBSP baking powder
1 tsp salt
¼ cup sugar
2 eggs
1 cup milk
oil for frying
Combine flour, cornmeal, baking powder, salt
and sugar in a bowl. Stir in
eggs, milk and ¼ cup oil. Heat oil in frying pan. Pour
(saucer size) batter
in in oil. Brown both sides. Drain on paper towel. Serve
Submitted by Seattle1
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