JUNE 2014 RECIPE EXCHANGE GAME.......RECAP

LilBitMissty · ‎03-09-2010

Thanks to all who took the time to post their recipes! Without you we couldn't keep this exchange game going!

JUNE 2014 RECIPE EXCHANGE GAME

walker
PEANUTTY CRUNCH PIE

Mix together: 1/3 cup PEANUT BUTTER and 1/3 cup corn syrup until thoroughly combined.
Add: 2 cups rice crispy cereal, mix until well coated.
Press mixture evenly and firmly (using wax paper helps with stickiness) around sides and in bottom of buttered 9" pie pan.
Chill until firm. Then spread 1 quart of slightly softened vanilla ice cream (or other favorite) evenly in pie shell. Freeze until firm. When ready to serve, top with fresh sliced strawberries, peaches or favorite topping. Hot fudge is great on this too!

vabreeze
Blueberry Maple Breakfast Bake

Easy to assemble the night before and just pop in the oven at least an hour before it's needed the next morning. Ans smells so good while baking!!

1 loaf white bread

4 oz. cream cheese

2 cups fresh or frozen blueberries, divided

8 eggs, beaten

1 1/2 cups milk

1/4 maple syrup (not imitation m.s.)

1/4 cup melted butter

Preheat oven to 350°
Remove crusts from bread and cut into 1 inch cubes. Cut CREAM cheese into small cubes (about 1 cup). Grease a,9x9x2 inch baking dish. Place half of the bread cubes in the dish. Scatter cream cheese cubes and 1 cup of blueberries over the bread. Top with the remaining bread cubes and blueberries.
In a bowl, combine eggs, milk, maple syrup and melted butter. Carefully pour over bread mixture.
Bake about an hour or until knife inserted in the center comes out clean. Cover with foil if edges brown too much.
To serve, cut into squares. Accompany with additional maple syrup, if desired. Yield: 9 portions

house-cat
Luscious Lima Bean Soup

1 pound dry lima beans
4 cups water
5 carrots, chopped
1 leek, bulb only, chopped
2 tablespoons minced shallots
2 stalks celery, chopped
4 cubes vegetable bouillon
8 cups water
2 tablespoons olive oil

Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.

Zhills
Homemade Alphabet Soup

3 tablespoons butter
1 cup diced onion (I use 1/2 cup)
1 cup grated carrot (I use1/2 cup)
1/4 cup chopped celery ??
2 cups chicken broth
1 teaspoon dried basil ??
pinch black pepper, salt to taste
1/2 teaspoon minced garlic
1 (28-ounce) can diced tomatoes, undrained
2 cups cooked alphabet pasta (about 1 cup pasta before cooked)
1/2 cup milk or heavy cream

Melt the butter in a heavy bottomed saucepan over medium-high heat. Add onion, carrot, and celery; sauté until tender, add garlic and sauté an additional 2 minutes. Add broth, basil, salt, pepper, and tomatoes, and bring to a boil. Reduce heat and simmer 20 minutes.

Remove from heat, allow to cool for a few minutes. Place mixture in a blender or food processor, and process until smooth. Pour puréed soup back into the saucepan. Stir in the cooked pasta and milk or cream. Cook over medium heat 5 minutes or until thoroughly heated.
Serve with grated cheese or garnish with fresh basil. Enjoy!

cece5231
Tomato Basil Tart ( tried and true......forever)

1 refrigerated pie crust.......
1 (15 ounce) cans artichoke hearts, cut up........
2 -3 fresh tomatoes, skinned and diced ( I use Romas, but summer home grown are the best).......
1/2 cup fresh basil, chiffonade cut.......
1/2 cup mayonnaise, adjust amount to personal taste.......
1/2 cup grated parmesan cheese or more ( I like to use the coarse grated)......
2 cups of shredded mozzarella cheese.....
garlic to taste, I use about 3-4 cloves minced.......I increase ingredients to taste as I make it over and over.....

Press pie crust into a pie pan or quiche dish. .......Sprinkle 1/2 of the mozzarella cheese over the crust.........In a bowl mix the artichokes, tomatoes, basil, mayo, Parmesan, garlic and the rest of the mozzarella cheese........Pour into your prepared pie crust and bake at 350 degrees for 25 min (depending on over, it might be a bit longer) or until browned and bubbly.......Let sit for 10 minutes before cutting. Good at room temperature

forrestwolf
Snicker Bars

*****Refrigerate between making layers, but do not let is set for too long out of fridge, and then when finished, do not let it sit in fridge too long before cutting.....then store in air tight container*****

2 cups chocolate chips, divided use

3/4 cup peanut butter, divided use

1/2 cup butterscotch chips, divided use

1 cup sugar

1/4 cup milk

1/4 cup butter

1-7 oz jar marshmallow creme

2 teaspoon vanilla

1 1/4 cup salted peanuts

1-14 oz package caramel squares

1/4 cup evaporated milk

First Layer: Melt 1 cup of chocolate chips, 1/4 cup peanut butter, and 1/4 cup butterscotch chips in a saucepan over low heat. Spread mixture in 9×13? pan.
Second Layer: Boil sugar, milk and butter in a saucepan for 5 minutes. Add 1/4 cup peanut butter, marshmallow creme and vanilla. Mix in salted peanuts. Spread over 1st layer.
Third Layer: Melt caramels and evaporated milk together. Spread over second layer.
Fourth Layer: Melt 1 cup chocolate chips, 1/4 cup of peanut butter, and 1/4 cup of butterscotch chips in saucepan and spread over third layer.
Chill for 40 minutes then cut into squares (don’t let it get too hard, because it will crack when you try to cut squares)

Zhills
Chicken Salad with Walnuts and Tarragon Mayo

4 skinless, boneless chicken breast halves COOKED

1/3 cup walnuts pieces (toasted)*

`1/2 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon finely chopped tarragon

1 tablespoon snipped chives OR green onions

1 tablespoon fresh lemon juice

Kosher salt and freshly ground pepper

4 celery ribs with leaves from the light green inner heart, finely chopped

Cut cooled chicken into 1/2-inch pieces.
In a large bowl, whisk the mayonnaise with the mustard, tarragon, chives and lemon juice. Add the chicken, walnuts and celery, season with salt and pepper and toss to coat thoroughly.
*Toast the walnuts for about 7 minutes, or until golden brown. Let the walnuts cool, then coarsely chop them.
The chicken salad can be assembled and refrigerated overnight. Add the toasted walnuts just before serving. Serve With Whole-grain bread or mixed greens.
A local Deli served this salad on croissants! Out of this world!

forrestwolf
Crab Salad

1 pound jumbo lump crabmeat, picked over to remove any shell or cartilage (NOT THAT FAKE STUFF)

1 stalk celery, peeled, and cut into 1/8-inch dice (NOT FOR ME)

4 teaspoons finely sliced fresh chives

1 teaspoon minced fresh tarragon leaves (OR BASIL)

1/3 cup prepared mayonnaise

3 tablespoons sour cream

1 teaspoon freshly squeezed lemon juice (OR A BIT MORE)

1/2 teaspoon Dijon mustard (HORSERADDIS MUSTARD FOR ME)

Kosher salt and freshly ground pepper

Serving suggestions: Toasted hot dog rolls or Boston or Bibb lettuce leaves

In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together.
In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve.
Serve on toasted rolls or on a bed of lettuce

Zhills
Homemade Tarter Sauce

1 cup mayonnaise
2 teaspoons minced white onions
1/2 cup chopped sweet or dill pickles, whatever you fancy
Lemon juice to taste
Salt, pepper and garlic powder to taste

Blend together and refrigerate until ready to serve.

forrestwolf
BRUSSEL SPROUTS WITH BACON

8 slices Bacon cut into 1/4 inch pieces

1 tsp. onion diced

1 1/2 Tbsp. balsamic vinegar

1 Tbsp. brown sugar

1 pkg. (10 oz.) fresh brussel sprouts if large cut in half

In large fry pan, fry bacon until medium crisp. Add the onion,
balsamic vinegar and brown sugar. As this caramelizes, add the
brussel sprouts and toss together for 5-7 minutes or until brussel
sprouts are tender crisp.

walker
Sauce Remoulade

This dip is used with Beef Fondue........

1 cup mayonnaise

1/4 cup finely chopped green onions

1 hard-cooked egg, finely chopped

2 teaspoons yellow prepared mustard

2 teaspoons snipped parsley

Combine all ingredients; refrigerate until serving.

Zhills
Roasted Carrot Soup

Peel and cut 6-8 large carrots.
Roast in olive oil and salt til browned.
Bring stock to a boil.
Add a piece of peeled ginger and a sprig of thyme
Simmer for 15 minutes.
Brown 1/2 of a large onion in a pot with olice oil.
Add 2 cloves garlic and the roasted carrots, strained, and cool until the carrots are tender. Blend until smooth.

chips........posted by 4blossom
Cheeseburger Shells

12 oz jumbo shells
1 lb ground beef
1 small onion diced
1 clove garlic
2 tsp worcestershire
15 oz. ricotta cheese
1/2 cup + 2 tbsp shredded cheddar
1 egg
1 tbsp chopped parsley
14 1/2 oz Italian diced tomatoes, drained
16 oz jar of double cheddar pasta sauce

Cook and drain the shells. Preheat oven to 350°.
Brown together the beef, onion, garlic, & worcestershire. Drain well.
In a bowl combine beef ricotta, 1/2 cup cheddar, egg, parsley, salt, & pepper.
Stuff this mix into the shells.
Combine cheese sauce, 1/4 cup water together and spread into the bottom of an 8x10 baking dish.
Place shells in dish and sprinkle on tomatoes.
Cover with cheese sauce. Cover dish with foil and bake 40 minutes.
Uncover and sprinkle on remaining cheese. Bake 10 minutes longer uncovered.

forrestwolf
Strawberry Rhubarb Dump Cake

4 to 5 cups of cubed rhubarb (raw)

1 cup sugar

1 (3 oz) package of strawberry Jello - may be sugar free

1 white cake mix (2-layer size, about 18 ounces)--(I USUALLY USE BUTTER CAKE MIX)

1 1/4 cup water

1/2 cup melted margarine or butter

Put ingredients in a buttered 9 x 12 x 2-inch pan (9 X 13) in even layers in the order that they are given - do not mix. Bake in a 350° oven for about 1 hour.

Zhills
FETTUCINI WITH SCALLOPS & LEMON SAUCE

¾ lb fettucini

COOK pasta al dente and drain.

juice of 1 large lemon

1 lb bay scallops or sea scallops (quarter them if use sea scallops)

5 T butter (Use 1 T for scallops)

juice of 1 large lemon

¼ t salt and 1/8 t pepper

SAUTE scallops in 1T butter on High heat - stirring – approximately 3 minutes or til opaque.

Add pasta

Remove from heat and add lemon juice and toss with rest of butter and season with salt and pepper.

Capers make a nice addition to this dish.

forrestwolf
Chicken with Potatoes and Artichokes

3 small red or white potatoes (I SLICE PRIOR TO COOKING)

2 boneless skinless chicken thighs, cut into 2 inch pieces, about 1/3 pound

1 1/2 tablespoons olive oil

1/2 red onion, chopped

4 frozen artichoke hearts, thawed (I USUALLY USE CANNED, AS THAT IS WHAT I KEEP ON HAND)

1 large clove garlic, minced

1/2 cup low-sodium chicken broth*

4 pitted oil cured black olives, each cut in half (USE REGULAR BLACK OLIVES ALSO)

Salt and pepper, to taste

1 tablespoon lemon juice

1 tablespoon chopped flat leaf parsley

Parboil potatoes in salted water until tender; set aside. When cool, cut into 1 -inch pieces. (You may want to double the potatoes for use in another recipe.) Sprinkle chicken pieces with salt and pepper. Heat olive oil in a sauté pan over high heat. Add chicken pieces and brown well on all sides. Remove chicken from pan and set aside. To oil remaining in the pan add onion and sauté over medium heat for 5 minutes. Return chicken to onions in pan, add artichoke hearts, garlic, and stock. Bring to a simmer, cover pan and cook over low heat until chicken and artichokes are tender, about 15 to 20 minutes. Add potatoes and olives and heat through. Season with salt, pepper, and lemon juice to taste. Sprinkle with chopped parsley.

house-cat
Coconut Toast from Taste of Home

1 c. flaked coconut

1 c. sugar

1/2 c. butter, melted

1 egg, beaten

1 tsp. vanilla extract

11-12 slices white bread

In a bowl, combine the coconut, sugar, butter, egg and vanilla; mix well. Spread over each slice of bread; place on ungreased baking sheets. Bake at 350° for 15-20 minutes or until lightly browned.Yield: 11-12 servings.

Zhills
Betty Crocker Prize Coffee Cake

3/4 cup sugar
1/4 cup soft shortening
1 egg
1/2 cup milk
1 1/2 cups sifted gold medal flour
2 tsp. baking powder
1/2 tsp salt

Mix together the sugar, butter and egg. Stir in the milk and flour mixture (flour, baking powder, salt).
Spread batter in greased and floured 9 inch square pan. Sprinkle with desired topping. Bake until wooden pick thrust into center of cake comes out clean. Serve warm, fresh from the oven.

Streusel Topping

1/2 cup brown sugar
2 Tablespoons flour
2 tsp. cinnamon
2 Tablespoons butter, melted
1/2 cup chopped nuts (optional)

Bake at 375 for 25 to 35 minutes!
Tastes just like mom used to make!
I use this cake for Pineapple Upside Down Cake. Moist and delicious!

forrestwolf
Classic Blueberry Buckle

1/4 cup butter, softened

3/4 cup sugar

1 egg

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

2 cups fresh blueberries

TOPPING:

2/3 cup sugar

1/2 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/3 cup cold butter, cubed

In a small bowl, cream butter and sugar until light and fluffy. Beat
in egg. Combine the flour, baking powder and salt; add to creamed
mixture alternately with milk, beating well after each addition.
Fold in blueberries. Pour into greased 9-in. square baking pan.

For topping, in a small bowl, combine the sugar, flour and cinnamon;
cut in butter until crumbly. Sprinkle over blueberry mixture.
Bake at 375° for 40-45 minutes or until a toothpick inserted near
the center comes out clean. Cool on a wire rack.

chips.......posted by Marybella
Sausage Dip

1 roll of pork sausage- like Jimmy Dean
8 oz of cream cheese
1 can of Ro-tel

Brown sausage, melt in cream cheese, add can of Ro-tel and stir together.
Serve with Frito Scoops. Yummy! I always double this and so far, no one hasn't liked it!

vabreeze
Breakfast Muffins

3 cups hash browns, thawed

3 TBS melted butter

1/8 tsp salt

1/8 tsp pepper

12 links Johnsonville Original breakfast sausage

6 eggs

2 cups (8 oz) shredded 4- Cheese Mexican Blend

1/4 cup chopped red bell pepper

Fresh chives or green onions, snipped

In bowl, combine hash browns, butter, salt and pepper. Press mixture onto bottom and up sides of 12 greased muffin cups. Bake at 400°F for 12 minutes or until lightly browned.
Meanwhile, cook sausage according to package directions; cut into 1/2-inch pieces. Divide sausage among muffin cups.
Combine eggs, cheese and bell pepper. Spoon over sausage. Sprinkle with chives. Bake 13 to 15 minutes or until set.

Zhills
No Bake Peanut Butter Cheesecake {with dulce de leche}

For the Crust:

2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons white sugar
For the Filling:

12 ounces (1 1/2 bricks) cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup marshmallow cream
1/3 cup sugar
8 ounces Cool Whip
1 tsp vanilla
For the Topping:

13.4 ounces La Lechera Dulce de Leche
more pretzels if desired
Instructions:

For the Crust:

Preheat oven to 400ºF.
Crush the pretzels into fine crumbs (either by hand or in a food processor). Mix with the melted butter and sugar.
Line a 10-inch spring form pan with foil. Press the pretzel crust mixture into the bottom and up the sides of the pan. Bake for 10 minutes, then let cool completely.
For the Filling:

Use a hand mixer to beat together the cream cheese, peanut butter, marshmallow cream, and sugar. Gradually mix in the Cool Whip and vanilla until smooth.
Pour into the cooled crust.
Chill for at least 4 hours or until firm enough to cut (overnight is recommended).
Top each slice with a spoonful of dulce de leche and pretzels.

forrestwolf
Ooey-Gooey Turtle Bars

1 roll (16.5 oz) refrigerated sugar cookies
1 bag (12 oz) semisweet chocolate chips (2 cups)
3 cups chopped pecans
1/2 cup butter
1/2 cup packed light brown sugar
1 jar (12.25 oz) caramel ice cream topping
1 cup graham cracker crumbs (16 squares)

1 Heat oven to 350°F (325°F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13x9-inch pan.
2 Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.
3 In 2-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans.
4 Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. (For firmer bars, let stand an additional 2 hours.) For bars, cut into 6 rows by 4 rows.

Zhills

With a sharp knife, cut pineapple in half. Fill have the pineapple shell with the inside of the pineapple, diced and add your favorite fruits with it. Can be filled with any salad.

forrestwolf
BACON-WRAPPED PEARS WITH HORSERADISH CHEDDAR

12 slices bacon

3 small to medium ripe pears

About 2 tablespoons lemon juice

About 2 ounces Cabot Horseradish Cheddar

Wooden toothpicks

1.Preheat oven to 375ºF.
2.Line baking sheet with sides with foil. Place bacon slices in single layer on sheet. Bake for 8 to 12 minutes, watching carefully toward end, or until bacon is cooked but still very pliable, not crisp.
3.Meanwhile, cut each pear into about 8 wedges, removing any center core or seeds. Brush cut sides with lemon juice.
4.With vegetable peeler, make shavings of cheddar and drape some over each pear wedge.
5.While still hot, cut each cooked bacon slice in half and wrap around pear and cheese, holding in place with toothpick. Serve at room temperature.

Zhills
Red Onion Confiture (jam)

1 red onion, sliced thin
1 oz. oil, olive or vegetable
1 tbsp. honey
2 oz. red wine vinegar
2 oz. red wine
Salt and pepper, to taste

1.) Heat oil in sauté pan just to hot. Sweat onions in oil until soft. add honey and caramelize the onions.
2.) Deglaze pan with red wine and vinegar reduce until liquid is almost gone.
3.) Onions will last 2 weeks in the refrigerator

forrestwolf
Meat-and-Potato Casserole

4 cups thinly sliced peeled potatoes

2 tablespoons butter, melted

1/2 teaspoon salt

1 pound ground beef

1 package (10 ounces) frozen corn

1 can (10-3/4 ounces) condensed cream of celery soup, undiluted (I USE MUSHROOM)

1/3 cup milk

1/4 teaspoon garlic powder

1/8 teaspoon pepper

1 tablespoon chopped onion

1 cup (4 ounces) shredded cheddar cheese, divided

Toss potatoes with butter and salt; arrange on the bottom and up the
sides of a greased 13-in. x 9-in. baking dish. Bake, uncovered, at
400° for 25-30 minutes or until potatoes are almost tender.
Meanwhile, in a large skillet, cook beef over medium heat until no
longer pink; drain. Sprinkle beef and corn over potatoes. Combine
the soup, milk, garlic powder, pepper, onion and 1/2 cup cheese;
pour over beef mixture.
Bake, uncovered, at 400° for 20 minutes or until vegetables are tender.

Britbrit13
Salsa

2 hass avocados diced
1 cup cherry tomatoes diced
1/2 red onion diced
3/4 cups crumbled feta cheese
1 tablespoon lemon juice
1 tablespoon red wine vinegar
2 tablespoons fresh chopped parsley

Serve with tortilla chips. Sprinkle with remaining cheese. Bake 2-3 minutes longer or
until cheese is melted.

sue-p
Savory Meat Loaf

1-1/2 pounds finely ground beef
1/2 pound ground pork
2 eggs, beaten
1 cup milk
1-1/2 cups slightly soft bread crumbs
2 tbsp. grated onion
1 tbsp. salt
1/4 tsp. pepper
1/2 tsp. sage
1 tbsp. Worcestershire sauce

Combine eggs, milk and crumbs. Add remaining ingredients and mix well. Pat mixture lightly into a 5 by 9" loaf pan. Pour Savory Sauce (recipe follows) over top and bake in a preheated oven at 350 degrees for 90 minutes.
Serves 6 to 8.
Savory sauce: Combine 1/3 cup catsup, 1/3 cup brown sugar, 1/4 tsp. nutmeg and I tsp. dry mustard.

forrestwolf
Tomato Pie

1 can biscuits (the kind with 5 in a can) (Hungry Jack preferred)

1 large vine ripened tomato sliced

1 small vidalia onion sliced thinly

1 green pepper sliced

1 c. sharp cheddar cheese grated

1 c. mozzarella cheese grated

1 c. mayo (USE HELLMANS OR BLUE PLATE FOR BEST RESULTS)

Press biscuits into the bottom and up the sides of a greased pie pan.
Place tomato slices in a single layer over biscuits, then place
vidalia onion in a single layer. Sprinkle green pepper over onions.
Mix cheeses and mayo then spread over top of the pie. Bake at 350
for about 30 minutes. Let stand for about 15 minutes before cutting.
It would make a great appetizer. You could probably bake it in a
square pan instead of a pie pan and cut into small squares. Just be
sure to let it stand before cutting so everything firms up. It's
very good just slightly warm or at room temp.

Sabatini2
Asparagus

1# fresh asparagus

olive oil

small pat butter

1-2 cloves garlic, minced

kosher salt

pepper

large lemon wedge

1. Snap tough end from asparagus
2. Heat a large skillet over medium heat, drizzle in some olive oil, then add the pat of butter.
3. When foam subsides, add the asparagus, and saute till crisp tender.
4. Lower the heat, push the asparagus to the side, and add the garlic. Stir until fragrant, then gently toss the asparagus spears to coat w/ the garlic, and add a sprinkle of kosher salt and some freshly ground pepper.
5. Place on platter and squeeze some lemon juice over all.
*Use the same method for blanched, fresh green beans or carrots.

house-cat
Coconut Macaroons - courtesy of Ina Garten

This recipe calls for sweetened coconut, but I don't see why it wouldn't work with fresh coconut. Here's the link if you want photo and more info.

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

forrestwolf
Louisiana Style BBQ Shrimp

2-3 pounds unpeeled shrimp

1 loaf crusty fresh bread, for dipping (peel shrimp as you eat them, and sop up juices with bread)

2 sticks real butter

1/3 cup olive oil

4 cloves garlic, minced

1 tablespoon fresh lemon juice

4 bay leaves, crushed to a powder (or 1/4 teaspoon powdered)

2 teaspoons dried rosemary, powdered with the bay leaves

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon cayenne (OR MORE........)

1 tablespoon paprika

1/2-1 teaspoon freshly ground black pepper

Combine all the dry herbs and mix well. Simmer wet ingredients for the sauce on the stovetop. Add the dry herbs, stirring for about 6-7 minutes. Use a large enough pot for the shrimp to fit in a single layer.
Add the shrimp and bring to boil. Lower heat, and cook l0 minutes or more, stirring and lifting, till all are pink. Do not overcook.
Turn off heat, cover pan, and let sit to absorb the flavors for about 15 minutes.

StirFan
Creamy Fudge

1-lb good quality chocolate wafers (Merckens)

1 can sweetened condensed milk

1 cup nuts (optional)

Melt wafers in microwave. Add sweetened condensed milk and the nuts. Stir quickly.
Pour into a wax paper lined 9"x13" pan. Cool. Can be refrigerated until firm.
Flip out and remove wax paper. Cut and serve.
NOTE: Adjust pan size if you like your fudge thinner or thick. Also, you can add ~2T of Paramount Crystals when mixing to keep the fudge creamy.

Zhills
Baked French Fries

3 lbs of root vegetables (potatoes, carrots, beets, parsnips)
3 Tbsp coconut oil
Sea salt, to taste

Roughly cut root vegetables into big, thick fries, about a 1/2" thick.
In a pan, toss them with coconut oil and sea salt for about 5 minutes while pre-heating the oven at 400F.
Spread the fries in a single layer on a parchment paper-lined cookie sheet. (For 3 lbs worth, you'll need two cookie sheets.)
Bake for 45 minutes total, tossing them about half-way through the total bake time to ensure that they are evenly roasted. Enjoy!

house-cat
Sticky Chicken Skewers

Water, for soaking skewers
1 dozen 10-inch bamboo skewers
3 garlic cloves, peeled and crushed
2 Tablespoons honey
4 Tablespoons ketchup
4 Tablespoons Worcestershire sauce
2 teaspoons English or Dijon mustard
2 teaspoons hot pepper sauce
Salt and fresh-ground black pepper, to taste
3 skinless, boneless chicken breasts, cut into thin strips

Zhills
Marinated Vegetable Salad

2 cups of frozen cut green beans

2 cups of frozen green peas

1 (16 ounce) can of white shoepeg corn, drained

1/4 cup of minced red onion

1-1/2 cups of chopped celery

1 (2 ounce) jar of chopped pimentos, drained

1/2 tablespoon of kosher salt

1 cup of granulated sugar

1 cup of apple cider vinegar

1/2 cup of extra virgin olive oil

1 teaspoon of spicy mustard

1 teaspoon of paprika

1/4 teaspoon of freshly cracked black pepper, or to taste

Steam, microwave or cook green beans and peas with a small amount of water just until crisp tender; set aside to cool. Combine the green beans, peas, corn, red onion, celery, pimentos and salt; cover and refrigerate for 1 hour. Drain off any accumulated liquid. In a separate container, whisk or shake together the sugar, vinegar, oil, mustard, paprika and pepper; pour over salad, toss and return to the refrigerator for several hours or overnight. Let come to room temperature before serving.
This salad can be made with canned peas and green beans. I cut the green beans shorter than in can. Great salad for pot lucks!

Sabatini2 Favorite Pancakes from Betty Crocker

*I always (at least) double this recipe.*

1 egg

1 Cup buttermilk

2 Tablespoons melted butter (vegetable oil is fine)

1 Cup flour

1 Tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Beat eggs, add remaining ingredients in order listed, & stir gently until almost smooth.
Grease heated griddle.
To make sure your griddle or skillet is hot enough, sprinkle w/ a few drops of water. If bubbles skitter around, the pan is just right.
Pour the batter onto the griddle.
Pancakes are ready to turn as soon as they're puffed and are full of bubbles, but before the bubbles break.
Flip & cook the other side until golden.

house-cat
Crock Pot Scalloped Potatoes:

3 lbs. russet potatoes, sliced thin

1 can cream of mushroom soup

1 cup yellow onions, chopped (I used the fried ones from the can)

1/2 cup milk

1 cup shredded cheese (I used colby jack)

1/2 tsp. salt

1/4 tsp. pepper

Spray crock pot with cooking spray. Layer half the potatoes in the bottom of the pot. Top with half the onions and half the cheese.
Repeat with a second layer.
Pour the mixture of soup, milk and seasonings over the top.
Cover and cook on high for four hours.

Sabatini2
Manicotti with Homemade Shells (Crepes)

Additional Needs:

Marinara sauce, and extra grated mozzarella for topping

Shell ingredients: (Crepes)

1 ½ cup flour

1 ½ cup water

6 eggs

1/4 teaspoon salt

Shell Directions:

Briskly mix together ingredients with a whisk. (Will be liquid.) * Let rest in fridge 30-60 minutes.*

Heat an omelette pan over medium heat. (grease once w/ oil, wipe w/ a paper towel, & use that same paper towel to occasionally wipe out the pan)

Using a ladle or measuring cup, pour batter into pan: about 1/4 cup, up to 1/3

Quickly swirl & tilt the pan to coat the bottom w/ batter & let cook undisturbed for a minute. When edges begin to curl, flip the crepe and cook on the other side for just a moment. I use my fingers! Remove & set aside on a wire rack.

If making ahead of time, cool crepes, and stack layers w/ either waxed paper or parchment paper sandwiched between them. Wrap with plastic wrap, and put in fridge till needed.

1 ½ pounds Ricotta cheese (or 1# Ricotta, ½# small curd cottage cheese)

2 eggs, beaten

1 Tablespoon chopped Italian (flat leaf) parsley

8 ounces mozzarella, hand grated or diced

2 healthy Tablespoons grated Parmesan

sprinkle of salt & pepper

scant dusting of nutmeg, optional

Mix all ingredients together. That was easy!
Preheat oven to 350
1. Grease a large casserole dish - at least 13X9.
2. Pour enough marinara into the bottom to coat it.
3. Spread a line of of filling (2-3 heaping Tablespoons) down the middle of each shell, & roll up. Place seam side down, side to side, in baking dish.
4. Pour marinara sauce over manicottis, and sprinkle additional mozzarella cheese over all.
5. Bake at 350 for 35-40 minutes, until all is bubbly.
** If your casserole dish doesn't fit them all, just make a second, smaller pan & freeze for later.

Zhills
SPANISH RICE

1 tablespoon olive oil

2 cloves garlic, finely chopped

1 medium onion, chopped (1/2 cup)

1/2 medium green bell pepper, diced (1/2 cup)

1 cup uncooked regular long-grain rice

1/4 teaspoon coarse salt

1/4 teaspoon crushed red pepper

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 can (14 oz) reduced-sodium chicken broth or vegetable broth

1. In 3-quart saucepan, heat oil over medium heat. Cook garlic, onion and bell pepper in oil about 5 minutes, stirring constantly, until crisp-tender. Stir in rice, salt and crushed red pepper.
2. Stir in tomatoes and broth. Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes or until rice is tender.
(I brown a lb of ground beef or sausage, add the garlic, onion and bell pepper, etc) Add a salad for a quick supper!

sue-p
Potato Florentine Strata

26 oz. pkg. frozen country style hash browns, thawed
1 medium onion, minced, divided (1 cup)
1 tsp. salt
1/4 tsp. seasoned pepper medley
2 tbsp. melted butter
3 cups half and half
6 eggs, slightly beaten
1 tsp. salt
3/4 tsp. fines herbs
1/2 tsp. seasoned pepper medley
3 cups finely shredded Colby and Monterey Jack cheese
10 oz. pkg. frozen chopped spinach, thawed, completely drained
1/2 cup marinated sun-dried tomatoes, drained, chopped

Press hash browns with paper towels to absorb moisture. In large bowl, combine hash browns, 1/2 cup onion, 1 tsp. salt, and 1/4 tsp. pepper medley. Press into bottom of a buttered 9x13" glass baking dish. Brush with melted butter. Bake in a preheated 425 degree oven until lightly browned around edges (20-25 min.). In a large bowl, whisk together half and half, eggs, 1 tsp. salt, fines herbs and 1/2 cup onion and tomatoes. Pour mixture over potato crust. Bake, uncovered, in a preheated oven until center is set (35-45 min.). Let stand, covered, 10min.; cut into squares.
Serves 8-10.
Tip: For a do-ahead, bake and refrigerate crust; combine and refrigerate filling. Remove from refrigerator; pour filling over crust and bake as directed above.
***Note: I made the mistake of not including the fines herbs, cheese and spinach with the other ingredients being whisked into the half and half and eggs. All these ingredients are then poured over the crust. I am sorry for any inconvenience this error may have caused. sue-p

Campion
Lebanese Salad

from friends in New England who are of Lebanese descent

1 head of leaf lettuce, red or green, well washed (you can use Romaine or Iceberg but leaf lettuce is traditional.)

1 lemon

1/4 tps garlic salt

1 cucumber, peeled, quartered, seeded (if not English) and sliced

Big handful of flat leaf (preferably) parsley chopped

small handful of fresh mint leaves, chopped (optional)

1 big tomato, seeded slightly and cubed or use halved cherry tomatoes

1/2 vidalia onion, diced (optional)

3 Tbs good fruity extra virg olive oil

Wash and dry lettuce well. Slice thinly into chiffonade shreds with a knife. Yes, I know, lettuce should be torn. This salad requires you slice it, will be made clearer as you read!

Put lettuce in bottom of a serving bowl. As you make this salad, juice from the cut lettuce will pool at the bottom and becomes part of the salad dressing. Trust me on this.
Add the diced vegetables and herbs. Then add the garlic salt (if you can't use salt, you can use a finely diced clove of garlic if you can take garlic. The salt adds to the breakdown of the vegetables but if you are low salt, it's ok to omit and ok to omit onion and garlic, though it won't be the same.)
Juice the lemon, removing seeds. Pour the lemon juice and the oil over the salad and TOSS. Serve fairly soon after making. The cut vegetables will start to break down and create a juicy salad. The juice is part of the charm.
You can use this to fill pita breads, you can add feta crumbs and pitted black olives. You can use it to fill wrap sandwiches with thinly sliced grilled flank steak or chicken breast. You can add toasted pieces of pita (single sheets of halved pita, toasted in oven until brown, broken into bits.) This makes the salad into "Fattoush".
IT DOES NOT KEEP. My buddies in New England pass this around as "dessert" warning everyone to take what they want because it's not coming back, and when it goes around once, the paterfamilias (daddy) takes the rest of the salad bowl unto himself and eats it right from the serving bowl. We always laugh like crazy at this.

house-cat
Grilled Artichokes with Spicy Tomato Mayo (recipe wasn't posted from internet)

Britbrit13
Chicken with Lentils

6 chicken thighs- bone in or boneless

garlic powder to taste or garlic cloves if you prefer

salt and pepper to taste

1 onion, diced

½- 3/4 cup of white wine

1 cup diced carrots

¾ cup lentils

1 pint of chicken stock

fresh sage chopped, to taste

curry powder to taste

couple splashes of balsamic vinegar

squeeze of fresh lemon juice

grated Parmesan cheese

Soak lentils about an hour then drain. Season chicken with salt, pepper and garlic powder. In large skillet, saute onion in oil, then add chicken and brown. Deglaze pan with wine. Add carrots, lentils, stock, sage and curry powder. Bring to boil then lower heat to simmer. Cover and simmer for about 45 minutes. Remove lid and let it cook about 10 minutes more.
Squeeze lemon juice over all then add balsamic vinegar. Stir.
Serve over rice and top with Parmesan cheese.
I also served sauteed mushrooms with chopped sage.

Britbrit13
Hash brown casserole

2 lbs frozen hash browns
1/2 cup butter, melted
1 (10 1/4 ounce) cans cream of chicken soup
1 pint sour cream
1/2 cup onion, peeled and chopped
2 cups cheddar cheese, grated and I always use more..
1 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350°F and spray an 9/13 baking dish with cooking spray.
Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top

Zhills
Navy Bean Soup

1 pound navy beans
2 quarts boiling water
2 ham hocks or a meaty ham bone•1/4 cup chopped onion
1/2 cup chopped celery
chopped ham or ham from the meaty bone
salt and pepper to taste

Wash beans; place in a large bowl and add boiling water. Let beans soak for a few hours. Simmer ham bone or hocks with the beans until beans are tender. Remove bones and chop ham. Add chopped onions and celery. Add water to make about 1 gallon. Add ham meat, salt, and pepper to taste. Cook about 30 minutes longer. Navy bean soup recipe serves 12 or more.

house-cat
Stuffed Tomatoes - Sunny Anderson

2 vine-ripened tomatoes
Salt
1/2 cup bread crumbs
1 clove garlic, minced
1/4 cup finely chopped fresh basil leaves
Freshly ground black pepper
1/2 cup grated Parmesan
1/4 cup olive oil

Preheat oven to 400 degrees F.
Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.

SydneyH
Chocolate Chip Skillet Cookie

6 T butter

1 c flour

1 egg

1/2 c sugar

1/3 c brown sugar

1/2 t baking soda

1/2 t salt

1 t vanilla extract

1 c chocolate chips

Preheat oven to 350, mix all ingredients except chips until moist. Stir in chips, add mixture to an oiled 10 inch cast iron skillet and bake for 30 minutes.

Zhills
Farro

First, check the box to see whether your farro is whole, semi-pearled, or pearled. You have a few options to choose from, and the type you have affects the cooking time.
•Whole farro still has an outer layer of bran, and it needs to be soaked in water or broth for 24 hours before cooking. It will take longer to cook than semi-pearled or pearled farro, approximately 40 to 50 minutes, but it has the full measure of nutrients and flavor.
•Semi-pearled farro already has some of the bran layer removed, so you can cook it straight out of the box or soak it first if you prefer. It still contains a good amount of nutrients and flavor, and it cooks in about 20 to 25 minutes.
•Pearled farro has all of the bran layer removed. It doesn't need to be soaked and cooks in about 15 minutes, but it has fewer nutrients and definitely less flavor than whole or semi-pearled farro.

Simplest Way to Cook

Cooking this grain on the stove top is perhaps the simplest way to cook it, regardless of which type of farro you plan to use.
1.Combine 3 parts water or broth to 1 part farro in a saucepan.
2.Bring the contents of the pan to a boil.
3.Reduce to a simmer, and continue cooking while stirring occasionally until the grain is tender and nearly all of the liquid is absorbed.

Farro cooking tips

• 500 grams (1.1 lb.) of farro is about 2 3¾ cups; each cup yields about 2 cups cooked.
• Before cooking, sort through farro and discard debris, then rinse and drain the grain.
• Use 1 part farro to 3 parts seasoned liquid, such as chicken broth.
• As it cooks, the mixture foams, so 1 cup farro needs at least a 4- to 5-quart pan.
• Simmer farro, covered, until tender to bite, about 25 minutes.
• If you want a creamy texture, let stand off the heat for about 10 minutes.
• If cooking farro ahead of time, drain while still hot; save liquid to add when reheating or ? since the grain makes a good salad ? to use as part of a dressing. Let farro cool, then cover and chill up to 2 days. Reheat in a microwave oven or use cold.

This is my recipe...I use rice in mine

Unstuffed Cabbage Roll

1 lb lean ground turkey (I used 90/10)
1 tbs extra virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
Salt/pepper
1/2 tsp nutmeg
1 small head of cabbage, chopped
2 14.5-oz cans diced tomatoes
1 8-oz can tomato sauce
1 c fat-free, low-sodium chicken broth
1 c barley, farro, or brown rice or white rice

In a large skillet, heat the olive oil over medium heat. Add the ground turkey and onion, and cook, stirring, until the turkey is broken up and is no longer pink, and the onion is tender. Add the garlic, and continue cooking for 1 minute, stirring constantly. Add the salt/pepper and nutmeg, and stir well.
Add the chopped cabbage, tomatoes, tomato sauce, broth, and grain of choice. Bring to a boil. Cover and simmer for 20-30 minutes or until the cabbage is tender

SydneyH
Cabbage and Quinoa Slaw

1 1/2 c cooked quinoa

3/4 c shredded cabbage

1/3 relish

1 c (cooked or canned) black beans

1 c Miracle Whip dressing

dash of pepper, sugar (to taste)

handful of cilantro or parsley (chopped, optional)

Mix all items together until moist and chill for several hours. Serve with the chopped herbs if desired.

Britbrit13
Corn salad

2 (15 ounce) cans whole kernel corn, drained
2 cups grated cheddar cheese
1 cup mayonnaise
1 cup green pepper, chopped
1/2 cup red onion, chopped
1 (10 1/2 ounce) bags coarsely crushed Frito's chili cheese corn chips

Mix first 5 ingredients and chill. Stir in corn chips just before serving.

Britbrit13
GODFATHER CASSEROLE

1 1/2 lbs ground chuck

2 jars spaghetti sauce ( I use 4 cheese, but you can use what you prefer)

2 cups sour cream (or more if you prefer)

1 pkg cream cheese (8 oz)

l large package egg noodles

2 cups mozarella cheese shredded

Brown ground beef and drain, add spaghetti sauce, season to taste and simmer for just a little while. Boil egg noodles according to package directions. I use the extra wide noodles. In a seperate bowl, mix the cream cheese and sour cream. When noodles are done, drain and put in the bottom of a 13X9 baking dish ( I use glass sprayed with Pam). On top of nooldes spread sour cream/cream cheese mixture, then pour the ground beef/spaghetti sauce mixture. Put in oven at 350 and bake until it's bubbly around the edges, top with the 2 cups of shredded mozarella and bake until cheese melts. I serve this with salad and garlic bread. When my son was in high school, his friends would come over everytime we had this because it was everyone's favorite, when he went into the Marine Corps his wife had to learn to make it and they shared it all over the country wherever they were posted at the time. Now they are all back here in Texas and my grandkids have gotten their friends into Godfather, so now they all request that whenever they are all around. You can substitute low fat sour cream, cream cheese, and mozarella cheese if you want. This is easily doubled, but when I double it, I bake it in a large metal pan, it's probably about a 11 X 15 size pan maybe, not sure on the size.

Britbrit13
Mrs. Murhpy's Meatballs

Man, I didn't know people were so crazy about meatballs! Since I

mentioned that Mrs. Kathryn Murphy makes meatballs that are kinda special,

I've been getting letters and phone calls for the recipe. So, here's the

recipe right from Mrs. Murphy." - Joe Browne's Our Towne column (Browne's

Our Town column appeared daily in the Post-Gazette from 1969 until 1989.)

1 lb ground chuck

1/4 cup uncooked rice (not instant)

Green pepper, chopped fine

Small onion, chopped fine

1 stalk celery, chopped fine

2 cups cabbage, finely shredded

1 can cream of tomato soup

1/2 soup can of water

You will need a large frying pan at least 2 inches deep. Pour the tomato
soup and water in the frying pan; place over a low heat.
In large bowl, mix together thoroughly the meat, rice and vegetables. Form
mixture into balls (our meatballs were about 1 1/2 inches).
Place the meatballs in the frying pan with the tomato soup. (This is
important: The meatballs should be placed in the pan raw - do not fry.)
Simmer for about 1 1/2 hours.
Note: We used a food processor to chop the vegetables.
We served Mrs. Murphy's Meatballs with mashed potatoes and a green salad.
NOTE:buy the cole slaw mix. Then you get some carrots in there as well. I also add a little grated onion because I love the flavor.
The sauce thickens nicely when cooking all that time and the house really does smell heavenly. No wonder the mailman followed the scent to Mrs. Murphy.

sue-p
Wild Rice Accompaniment - An oven method

1 cup uncooked WILD RICE
1/2 lb. mushrooms, sliced
3 tbsp. minced onion
1/2 cup sliced almonds or water chestnuts
3 cups chicken broth
1/4 cup butter

Rinse WILD RICE in strainer under running water or in bowl of water; drain.
In 2qt. casserole, combine RICE, mushrooms, onions and almonds.
Stir in broth; dot with butter.
Bake, covered, in a preheated 325 degree oven until RICE is tender and liquid is absorbed (about 90 minutes).
Serves 6-8.

house-cat
King Arthur Flour's Chocolate Drop Cookies

1/2 cup (8 tablespoons) butter
1/2 cup granulated sugar
1/3 cup dark brown sugar, packed
1/3 cup Dutch-process cocoa; King Arthur All-Purpose Baking Cocoais a good choice
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 large egg
2 tablespoons milk (optional, if you add chips/nuts/fruit)
1 cup + 2 tablespoons King Arthur Unbleached All-Purpose Flour
1 teaspoon espresso powder, optional; for depth of flavor
2 cups chips, nuts, and/or dried fruit, optional but good

((NOTE: NO DIRECTIONS WERE INCLUDED WITH THIS RECIPE)))