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Crab Dip
By Paye
- 11 ounces cream cheese, softened
- 1 small onion, finely chopped
- 5 tablespoons mayonnaise
- 2 (6 ounce) cans crabmeat, drained and flaked
- 1/8 teaspoon garlic powder
- salt and pepper to taste
- 1 (1 pound) loaf round, crusty Italian bread
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic
powder, salt and pepper. Spread mixture into a 1 quart baking dish.
- Bake for 20 minutes in the preheated oven. While the dip is baking, cut a circle
in the top of the bread, and scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping.
- Remove baked crab dip from the oven, and stir well. Spoon the mixture into the
hollowed out loaf. Place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes. Serve
hot.
Sweet Party Mix
By Paye
1 (12 ounce) package crispy corn and rice cereal
5 ounces slivered almonds
6 ounces toasted, chopped pecans
3/4 cup butter
3/4 cup dark corn syrup
1 1/2 cups light brown sugar
- Preheat oven to 250 degrees F (120 degrees C). Lightly grease a large roasting
pan.
- In a large bowl, mix crispy corn and rice cereal, slivered almonds and toasted,
chopped pecans.
- In a medium saucepan over medium heat, melt the butter and mix with dark corn syrup
and light brown sugar. Pour the mixture over the crispy corn and rice cereal mixture. Stir and shake to coat all the nuts
and cereal.
- Pour the coated mixture into the prepared roasting pan. Stirring approximately
every 15 minutes, cook 1 hour in the preheated oven. Cool on wax paper, and store in airtight containers.
Lemon Zucchini Loaf
by Paye
1 1/2 cups shredded zucchini
3/4 cup sugar
1 egg
1/2 cup vegetable oil
2 tbsp lemon zest
1/4 cup lemon juice
1 1/2 cup flour
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1 tsp ground cinnamon
Glaze
1/2 cups icing sugar
3tbsp lemon juice
1 tsp lemon zest
Combine zucchini, sugar, egg, oil, zest and lemon juice. Sift in remaining ingredients, and combine until just mixed.
Pour into oiled loaf pan. Bake at 325F for 40-45 minutes. Meanwhile, mix the glaze ingredients. Let loaf cool for 5-10
minutes, then remove loaf from pan, set on wire rack. Pour glaze over warm loaf.
Lemon & Blueberry Cheesecake
by Paye
3tbsp melted butter
1 cup crushed graham crackers
1 can condensed milk
2 eggs
1/4 cup lemon juice
2 tbsp lemon zest
3 cups bluerries (frozen or fresh)
1/4 cups sugar
2 tbsp lemon juice
Combine melted butter and cracker crumbs, and press into the bottom of a 8" springform pan.
Next combine condensed milk, eggs, lemon juice and zest on high speed until smooth. Pour on top of crust and bake at
350F for 40-45 minutes. Meanwhile take 1 cup of blueberries and the sugar, boil for 5-10 minutes, or until the berries start
to burst. Drain, reserve juice and discard pulp. Mix with the remaining two cups of berries and lemon juice. Pour on top
of cheesecake just before serving (cheesecake should be cool).
Yam Souffle
Submitted by Moon
1 Large can yams (I actually use fresh yams in mine)
3/4 C brn. sugar
2 eggs
1 stick oleo
1 t. vanilla
1 t. salt Beat above together until fluffy
*****************
TOPPING
1 C brn. sugar (packed)
1 C chopped pecans
1/3 C flour
1/4 C melted oleo
Mix above well and spread over top of yam mixture. Bake 30 min. @ 350
degree oven
Paye's Banana Bread
Submitted January 11th, 2007
4 or 5 ripe bananas
3 cups of flour
2 tsp baking soda
1/2 tsp salt
1/2 cup butter or margarine
2 cups sugar
2 eggs
Preheat oven to 350F. Mash bananas, set aside. Combine flour, baking soda and
salt.. set aside. Cream butter, sugar and eggs. Add bananas and dry ingredients.. do not over mix. Divide
into two greased and floured loaf pans, bake for approximately one hour or until toothpick comes out clean.
Vickilee's Summer Salads!
My favorite salads this summer:- (everything in them can be
purchased at Safeway (I eat them as a meal, not as a side)
Mixed Greens:-
Mixed greens (I buy them in packages, 1 sm. pk = 3-4 servings)
Pear slices (I use Del Monte Sliced Bartlett Pears - in a jar)
Crumbled goat cheese (or Athenos Feta cheese)
Sprinkling of walnut pieces (in baking section)
Sesame Miso (Japanese) or Balsamic dressing
Mediterranean:-
Mixed greens (or any lettuce/greens)
Olives (small can of sliced or 2 kinds whole)
peeled & sliced cucumber, sliced or cherry tomatoes
With lemon slices and olive oil
Insalata di Tonno:-
Mixed greens with tuna (fresh or a small can)
Cherry tomatoes, green onion (sliced fine)
Artichoke (I buy a small jar - in veg. section)
With olive oil and a squirt of lemon juice
Parscuitto di Parma:-
Mixed greens (or any lettuce/greens)
Thin slices of ham spread with cream cheese and rolled
Served with above Medeterranean Salad
The Mixed Greens salad can also be made more "meal like" if you drain & empty into the middle of the plate
a small can of shrimp or crab or salmon.
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Broken Glass
By Drew
2 cups granulated sugar 2/3 cup light corn syrup ¾ cup water 1 tsp flavor extract (as desired) food
coloring (as desired)
use of a candy thermometer is recommended
Directions:
In
a large saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Insert candy thermometer
if using, making certain it does not touch the bottom of the pan. Bring mixture to a boil, without stirring. Continue
to cook the syrup until the temperature reaches 260º F; add color. Do not stir; boiling action will incorporate color into
syrup.
Remove from heat precisely at 300° F (temperature will continue rising), or until drops of syrup form hard, brittle threads
in cold water. After boiling action has ceased, add flavor and stir. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM.
Pour syrup onto lightly greased cookie sheet or onto a heat resistant surface covered with a piece of heavy-duty aluminum
foil. (As the sugar mixture begins to set up, you may want to score with a large knife to mark squares.)
Cool completely. Lightly dust with powdered sugar on both sides, brushing off excess. Break into small pieces. Store in
airtight containers between waxed paper.
Bacon Wrapped Shrimp
By Paye
16 large headless shrimp
8 slices bacon
barbeque seasoning, to taste
- Clean and devein the shrimp, leaving the last section of the tail. Wrap with 1/2
slice of bacon, securing with a toothpick. Be sure and use the large shrimp; the cooking time for the shrimp and the bacon
is similar. If you do use mediums, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery,
and a real sin!
- Line a jellyroll pan (15x18x1 inch baking pan) with aluminum foil and place baking
rack in pan. Place the shrimp on the rack, and sprinkle with barbecue seasoning to taste; turn and sprinkle second side. Set
aside for 15 to 20 minutes while the oven preheats. The bacon will turn from creamy white to a little opaque, and the seasoning
will soak in.
- Preheat oven to 450 degrees F (230 degrees C).
- Bake wrapped shrimp in preheated oven for 10 to 15 minutes. The bacon should be
crisp, and the shrimp pink and tender. The rack keeps the shrimp from sitting in the draining bacon fat.
Spiced Pear Crisp
by Paye
1/2 cup sugar
1/3 cup flour
2 tbsp unsalted butter, melted
2 tbsp water
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2
tsp grated lemon rind
2 tsp lemon juice
2 med pears, thinly sliced (3 cups)
1/2 pt cream for garnish
1 lemon (garnish)
Put sliced pears in four buttered ramekins. Combine remaining ingrients and pour over top the pears. Bake
25-30 minutes @ 375F. Serve at room temperature. Garnish with whipped cream and lemon zest if desired.
SLOW COOKER LASAGNA
Submitted by Lori
prep time-25 min.
makes- 8 servings
1 pound bulk Italian sausage
1 med. onion, chopped (1/2 cup)
3 cans (15 oz. each) Italian-style tomato sauce
2 tsp. dried basil leaves
1/2 tsp. salt
2 cups shredded mozzarella cheese
1 container (15 oz.) part-skim ricotta cheese
1 cup grated parmesan cheese
15 uncooked lasagna noodles
1. cook sausage and onion in 10 inch skillet over medium heat, stirring until sausage is no longer pink. Drain. Stir in
tomato sauce, basil and salt.
2. Mix 1 cup of the mozzarella cheese and the ricotta and parmesan cheeses. (refrigerate remaining mozzarella cheese while
lasagna cooks)
3.Spoon 1/4 of sausage mixture into 6-qt. slow cooker: top with 5 noodle pieces to fit. Spread with 1/2 of cheese mixtue
and 1/4 sausage mixture. top with 5 noodles, remaining cheese mixture and 1/4 sausage mixture. Top with remaining noodles
and remaining sausage mixture.
4. cover and cook on low setting 4-6 hours or until noodles are tender.
5. Sprinkle top of lasagna with remaining 1 C. mozzerella cheese. Cover and let stand until cheese is melted. Cut into
pieces.
Cranberry Salad
submitted by moondancer1942
Grind 1 package of fresh cranberries (I have substituted a can a jellied cranberry sauce for this, it works in a pinch)
Pour 1 cup sugar on them and stir a little. Let stand in refrigerator overnight.
****
Pour juice off of cranberries. Before serving add about 2 C. tokay grapes (halved and seeded). Add walnuts if desired,
also can add 1 C small marshmallows.
Blend with small cool-whip!
Serve on lettuce.
Baked Corn
By Moon
Melt 2 T. butter, add 1 1/2 T. flour and 3/4 C. milk--bring to a boil.
Take off burner and add 2 C. whole grain corn, drained. Add 1 T sugar, 1 scant t. salt, pepper to taste (white pepper
is great).
Heat to warm. After removing from fire, add 2 well beaten eggs. Pour into greased casserole and bake at 350 degrees
for 25 minutes.
Before baking add a slight dish of cinnamon or nutmeg on top!
Lisa's Gumbo
Submitted January 14th, 2007
The Roux I use is very hard to find.. I have to order it online it's cheap enough
though and it's well worth it you can find it here www.tonychachere.com and it's called Instant Roux. This is for a small batch that will feed at least
6 people and you can make white rice to go with it or use cornbread I use cornbread and I will include that recipe. You can
add any meat you want some use shrimp but I don't cause I'm allergic to it ;)
2 large green bell peppers diced
1
bunch of celery diced
1 large red onion diced (I prefer red but any will suffice)
4 large chicken breast boiled deboned
and diced(save the broth from boiling the chicken you will need it)
1 1/2 lbs of Smoked Sausage chopped
1
stick of butter or margarine
salt and pepper to taste
1 can of Instant Roux
Saute bell peppers, celery, and onions
in stick of butter until tender set aside. Warm the chicken broth and add the Roux I usually use 3/4 of a can but you can
do it to taste add veggies, chicken and Sausage to the Roux Broth and stir let cook for about 20 minutes and then taste add
salt and pepper to taste, you may need to add more Roux but it depends on your taste. Cook over low heat for approx. 2 to
3 hours Serve over White rice or Cornbread
Lisa's Homemade Cornbread
2 cups cornmeal
1 cup flour
3 tbs baking powder
2 eggs
1/4 cup
of oil
1/4 tsp salt
1/2 cup of sugar (optional)
Mix dry ingrediants together then add wet and mix Heat over to 350 I used
a cast iron skillet but it's up to you grease the skillet add mixture and bake until the middle is spongy and golden brown
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