Recipes

[house_cat]

 

Seven Layer Salad

click here for the video

Recipe By:Leah Mae

Ingredients

• 1 pound bacon
• 1 large head iceberg lettuce - rinsed, dried, and chopped
• 1 red onion, chopped
• 1 (10 ounce) package frozen green peas, thawed
• 10 ounces shredded Cheddar cheese

 (If using fresh peas, shell and boil for a minute or two, just until the peas rise to the top of the water. Drain and let cool before adding them to the salad.)

• 1 cup chopped cauliflower

• 1 1/4 cups mayonnaise
• 2 tablespoons white sugar
• 2/3 cup grated Parmesan cheese

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
2. In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.
3. Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.

I'm looking forward to trying this recipe. I've managed to survive all these years without buying a trifle bowl, but I may have to reconsider.

Next ingredient:  ice cream

[walker]

Peanutty Crunch Pie

Mix together.....1/3 cup creamy peanut butter and

                         1/3 cup corn syrup

Add .... 2 cups of Kellogg's Rice Crispies cereal and 

            mix until well coated.

Press mixture evenly and firmly around sides and bottom of a buttered 9" pie pan.  Chill until firm.

Soften 1 quart of favorite ICE CREAM and spread evenly in the pie shell.  Freeze until firm.  Set out for a few minutes before serving.

Top with favorite fresh fruit or ice cream toppings like chocolate, butterscotch, etc., depending on ice cream chosen.

NEXT INGREDIENT ..... BROWN SUGAR

[vabreeze]

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@house_cat wrote:

 

Seven Layer Salad

click here for the video

Recipe By:Leah Mae

Ingredients

• 1 pound bacon
• 1 large head iceberg lettuce - rinsed, dried, and chopped
• 1 red onion, chopped
• 1 (10 ounce) package frozen green peas, thawed
• 10 ounces shredded Cheddar cheese

 (If using fresh peas, shell and boil for a minute or two, just until the peas rise to the top of the water. Drain and let cool before adding them to the salad.)

• 1 cup chopped cauliflower

• 1 1/4 cups mayonnaise
• 2 tablespoons white sugar
• 2/3 cup grated Parmesan cheese

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
2. In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.
3. Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.

I'm looking forward to trying this recipe. I've managed to survive all these years without buying a trifle bowl, but I may have to reconsider.

Next ingredient:  ice cream

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@house_cat   From the photo, It looks like tomatoes make up the '7th' layer.

[house_cat]

@vabreeze 

It looks that way, but I'm pretty sure it's bacon.

[house_cat]

Next ingredient is still brown sugar.

[Zhills]

sweet and savory cheesy bacon wrapped puff pastry straws

• 1 package frozen puff pastry
• 1 egg beaten
• 1-2 teaspoons cayenne pepper (optional)
• 1 cup sharp cheddar cheese finely shredded
• 18 pieces of thin cut bacon sliced in half lengthwise
• 1/2 cup brown sugar
• 1 tablespoon fresh rosemary minced (optional)
• 1/4 teaspoon salt
• 1/2 teaspoon pepper

1. Preheat oven to 375 degree F. Line two baking sheets with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray.
2. Open one sheet of puff pastry on a cutting board. Brush the surface lightly with some of the beaten egg. Sprinkle with your desired amount of cayenne pepper. Sprinkle surface with 1/2 cup of cheese to evenly cover entire surface. Dust a rolling pin lightly with flour and then roll the rolling pin over the cheese to gently press the cheese into the puff pastry. (I use parchment paper to press in)
3. Cut the puff pastry into long 1/2-inch-wide strips and then take each strip, fold in half and pinch the ends together. Now gently twist each strip several times.
4. Take a piece of bacon and wrap it around the twisted pastry and place on the prepared baking sheet. Repeat!
5. Add the brown sugar, rosemary, salt and pepper to a shallow bowl or pie plate and toss well. (Now carefully take each bacon wrapped pastry one at a time and dip it through the brown sugar mixture, using your hands to coat all over the twist.) I brush the mixture on! Place each twist back on the baking sheet.
6. Bake the twist for 30 to 50 minutes I would start checking them at around 30 minutes and then every 5 to 10 minutes after that to make sure they are not burning. Once the bacon is cooked remove from the oven and allow to cool 5 minutes. Then use a spatula to carefully lift the twists off the baking sheet. Serve!

            

Next ingredient:  Cabbage

[walker]

7 Day Slaw

1 head of CABBAGE

1 sweet onion

1/3 cup sugar

1 cup oil

1 cup apple cider vinegar

1/2 tablespoon yellow mustard

salt and pepper to taste

Slice CABBAGE and onions thin or shred them and toss with sugar.  Mix remaining ingredients.  Heat and bring to a boil.  Pour boiling mixture over CABBAGE mixture, let set five minutes.  Chill in refrigerator before serving.

(If anyone is from Detroit area, this recipe is from Hudson's.   Goes well with seafood.  The slaw is called "7 Day" because without mayonnaise it will easily stay fresh for a week.)

NEXT INGREDIENT ..... MILK

[house_cat]

FROZEN FUDGE POPS

INGREDIENTS

• 6 ounces good-quality chocolate, at least 54 percent cacao
• 2 cups whole milk
• ½ cup cream
• ¼ cup sugar
• 2 tablespoons unsweetened cocoa
• 2 teaspoons vanilla
• ½ to 1 teaspoon kosher salt, to taste

PREPARATION

1. Break up chocolate and put into a blender. Bring milk, cream, sugar and cocoa to a light boil and immediately remove from heat. Pour milk over chocolate, add vanilla and salt and allow to sit for a few minutes to soften chocolate. Blend until chocolate and milk are emulsified and the mixture is smooth.
2. Pour into eight 3-ounce paper cups (there may be a little left over), or use ice pop molds. If using the small cups, place in freezer for about 1 hour before inserting wooden craft sticks so the sticks will stand straight.
3. Freeze well for 24 hours. Pops may be taken out of paper cups and stored in a heavy freezer bag.

Next ingredient: Canned refridgerated biscuits, crescent rolls, cinammon rolls, etc. (choose one)

[walker]

Raspberry-Almond Shortcakes

3/4 cup sugar

5 cups fresh raspberries

1 can Pillsbury Grands! Flaky Layers REFRIGERATED 

   BISCUITS (8 biscuits)

1/2 cup sliced honey-roasted almonds (or regular)

1 cup whipping cream

Heat oven to 375 degrees.  Reserve 3 tablespoons of the sugar.   Mix raspberries with remaining sugar.

Brush tops of BISCUITS with water; dip in almond slices.  Sprinkle tops with 1 tablespoon of the reserved sugar.  Place BISCUITS on ungreased cookie sheet.  Bake 13-17 minutes or until golden brown.  Cool 5 minutes.

In chilled bowl, beat whipping cream and remaining 2 tablespoons sugar with electric mixer on high speed until peaks form.

Using serrated knife, cut BISCUITS in half.  Spoon whipped cream on bottom half topped with some of the raspberry mixture.  Cover with BISCUIT top.  Repeat using all 8 BISCUITS.

NEXT INGREDIENT ...... EGG NOODLES or ANY PASTA

[Zhills]

Pastitsio (Greek Mac & Cheese)

Preheat oven to 350ºF.

2 quarts water
2 teaspoons salt
½ lb elbow macaroni

2 Tablespoons butter
2 medium onions, chopped
1 pound ground chuck (ground lamb would be in an authentic Greek version)
2 8-ounce cans tomato sauce
1 teaspoon salt
2 cloves garlic, minced
2 teaspoons ground cinnamon

3 Tablespoons butter
3 Tablespoons all-purpose flour
2 1/4 cups milk
3 eggs

Dash each: salt, pepper, nutmeg

In a large saucepot bring water and 2 teaspoons salt to a boil over high heat. Add macaroni all at once, stirring to prevent pasta from sticking together. Cook as package directs until pasta is tender but al dente (still slightly firm to the teeth). Drain.

Heat 2 Tablespoons butter in a 10-inch skillet; add chopped onion and sauté slowly until it begins to turn golden brown. Add meat (breaking up lumps with the back of a wooden spoon), sautéing until meat has lost its red color.  Add tomato sauce, 1 teaspoon salt, the garlic and 1 teaspoon ground cinnamon. Simmer 20 minutes.

In medium saucepan melt the remaining 3 Tbsp butter and stir in flour. Remove from heat; slowly stir in milk. Beat with a wire whisk until smooth; simmer about 5 minutes until thickened.

Remove from heat and cool slightly.

In a medium-sized bowl beat eggs slightly with a wire whisk. Slowly add half the hot cream sauce, beating constantly. Return mixture to remaining sauce in pan, and beat until smooth. Season with salt, pepper and nutmeg.

 Meanwhile grease a 13-by-9-by-2-inch baking dish; add half of the macaroni. Top with meat sauce, spreading it evenly over macaroni.

Add remaining macaroni.  Sprinkle top of macaroni with remaining cinnamon and pour sauce over all. Tap pan hard on counter so that sauce goes to bottom.

Bake 40 minutes, or until the custard is firm.

Let stand at room temperature for 10 minutes before serving. Makes 6 - 8 servings.  Worth the effort!!!!!

Next ingredient:  lamb