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04-16-2019 08:13 PM
Roald Dahl’s Raised Sugar Cookies
04-17-2019 10:53 AM - edited 04-17-2019 10:54 AM
|Columbia Restaurant 1905 salad|
Add olive oil, gradually beating to form an emulsion.
Stir in vinegar and lemon juice and season with salt and pepper.
You won't believe how good this salad is until you taste it! Been a "best seller" at the Columbia for over 100 years!
Next ingredient: Boiled eggs
04-17-2019 09:29 PM
Bacon 'n' Egg Lasagna
1. In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1/3 cup drippings. In the drippings, saute onion until tender. Stir in the flour, salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
2. Spread 1/2 cup sauce in a greased 13-in. x 9-in. baking dish. Layer with four noodles, a third of the eggs and bacon, Swiss cheese and white sauce. Repeat layers twice. Sprinkle with Parmesan cheese.
3. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. If desired, sprinkle with parsley. Let stand for 15 minutes before cutting.
Next ingredient: crushed pineapple
04-18-2019 08:29 AM - edited 04-18-2019 09:49 AM
Pineapple Angel Lush Cake
from Genius Kitchen website circa 2005
3 1/2 oz. box Jell-o vanilla pudding
20 oz. can crushed pinepple, undrained
tub of Cool Whip, thawed
1 10 0z. prepared Angel Food cake
Slice cake horizontally in thirds. Mix pineapple with juice with pudding mix. Put 1 1/3 cups of mixture on bottom layer, 1 cup on middle layer, and remainder on top layer.
Refrigerate assembled cake at least one hour before serving.
A variation would be to cube the cake and place in a trifle bowl in layers with filling as an easier serving method, topped with sliced stawberries or Maraschino cherries.
This recipe, with variations, has been around since the mid-seventies when I was introduced to it and was referenced as "Egg Salad" cake since the filling and topping mixture resembled egg salad.
NEXT INGREDIENT: LIME
04-19-2019 04:13 PM
Orange Marmalade and Lime Salmon Filets
Two (individual sized) salmon pieces
1Tablespoon Cajun spice
1Tablespoon light brown sugar
1Tablespoon olive oil
1 lime (zest and juice)
1/4 cup orange marmalade
fresh grated ginger (optional)
1. Mix together Cajun spice and light brown sugar and rub onto skinless side of salmon filets. Set aside.
2. Place marmalade in small bowl. Zest lime first, into same bowl, and then add the juice of the lime (and a little grated fresh ginger if you have it). Mix together and set aside.
3. Cook salmon filets in olive oil over medium heat, starting with skin side down. Flip over and cook seasoned side (4-6 minutes per side) until desired doneness.
4. Place on plate and immediately spoon over marmalade mixture.
next ingredient: asparagus
04-22-2019 02:08 PM
I just saw this recipe in a recent Taste of Home magazine.
Balsamic ASPARAGUS Salad
2 lbs. fresh ASPARAGUS, trimmed and cut into 1" pieces
1/3 cup sliced red onion
1/2 cup chopped sweet red pepper
1/4 cup dried cranberries
3 Tablespoons olive oil
3 Tablespoons balsamic vinegar
1 Tablespoon lemon juice
1 Tablespoon Dijon Mustard
dash of salt and pepper
3 Tablespoons slivered almonds, toasted
3 Tablespoons cooked bacon, chopped
In a saucepan, bring 1" of water to a boil. Add ASPARAGUS; cover and boil until crisp-tender, 3-4 minutes. Drain and immediately place in ice water. Drain again and pat dry. Transfer to a large bowl; add the onion, red pepper and cranberries.
Whisk together the oil, vinegar, lemon juice, mustard, salt and pepper. Pour over ASPARAGUS mixture; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in the almonds and bacon.
If you are short on time, use 1/2 cup prepared balsamic vinaigrette instead of making it from scratch.
If you need to make salad more than a day ahead of time, don't add the dressing. Keep it separate in the refrigerator up to two days. Toss together an hour before serving.
It is important to cool ASPARAGUS after cooking so it doesn't get too soft and mushy.
NEXT INGREDIENT ..... RHUBARB
04-24-2019 08:35 PM - edited 04-24-2019 08:37 PM
RHUBARB Dream Bars
2 cups flour
3/4 cup powdered sugar
1 cup butter
Combine flour and sugar. Cut in butter until crumbs form. Press into a 15 X 10" pan. Bake at 350 for 15 minutes (or little less...don't let it get too brown). While crust is baking, prepare filling.
2 cups sugar
1/2 cup flour
1/2 teaspoon salt
4 cups RHUBARB, diced
Blend eggs, sugar, flour and salt until smooth. Fold in RHUBARB. Spread over hot crust and return to oven. Bake at 350 for 35-40 minutes until filling is lightly brown.
Cut in bars when cool.
NEXT INGREDIENT ..... MARSHMALLOWS
04-25-2019 08:41 AM - edited 04-25-2019 08:42 AM
This recipe is so simple and it got excellent reviews.
Next ingredient: italian or pizza seasoning
04-26-2019 11:03 AM - edited 04-26-2019 11:41 AM
Hunter's Chicken with Italian Seasoning
3 to 4 lbs. chicken pieces
2 28 oz. cans whole or crushed tomatoes in sauce
1 onion, diced fine
1 green pepper, chopped
3 cloves of garlic, crushed
1 lb. of mushrooms, sliced
1/2 cup red wine (not cooking wine)
olive oil for sauteing
salt, pepper, red pepper flakes, 3 tsps. Italian seasoning*
In a Dutch oven brown chicken pieces and set aside on a warm platter. Saute peppers, onions, and garlic in the drippings, then add the sliced mushrooms and saute them.
Return the chicken to the pan, add the crushed tomotoes and wine. Add salt, pepper, crushed red pepper flakes to taste. Add 3 tsps. of the Italian seasoning blend.
Cover and bring contents to just below the boil then lower heat to simmer for at least one hour, or preferably two.
Can be served with spaghetti or the pasta of your preference.
*I use rosemary, basil, parsley, and oregano for my Italian seasoning mixture. You can use the combination you prefer or a commercially available jarred mixture.
Can't give credit to any one source for this recipe. I've been making this "off the top of my head" for forty-eight years.
NEXT INGREDIENT: ADOBO SEASONING
04-26-2019 11:37 AM
That sounds delicious and it must be tried and true after 48 years! I'm going to make it with boneless thighs, next chance I get.
What is the next ingredient for us?
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