Recipes

[Zhills]

                                                 

An Oldie but still one of my favorites!  Jelly comes in Red and green!

1 Block Cream Cheese  (your choice of size) 

   Cover with Pepper Jelly.  How much...some!!!

Serve with your favorite cracker!  ENJOY!

Next ingredient:  Cabbage

[walker]

@candys mine ....slowly moving along here although I wonder as you did...are we continuing the game?  I hope more people will join us.  I enjoy the different recipes and participation.  Here's a twist on regular coleslaw....

Carrot CABBAGE Slaw 

4 cups shredded CABBAGE

2 cups shredded carrots

2 medium Golden Delicious apples, chopped

1 cup raisins

1/2 cup chopped walnuts (could substitute almonds)

1/2 cup honey

1 tablespoon lemon juice

1 cup (8ozs) sour cream

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 to 1/4 teaspoon ground nutmeg, optional

In a large serving bowl, combine the CABBAGE, carrots, apples, raisins and walnuts.  In a separate bowl, combine honey and lemon juice until smooth.  Add the sour cream, salt, pepper and nutmeg, if desired; mix well.  Stir this into the CABBAGE mixture.  Chill until serving.  Serves 10-12.

NEXT INGREDIENT ..... BROWN SUGAR

[Zhills]

Dear Posters...I would just like to say that you do not have to be a chef or baker to post here. 

Your version of your favorite everyday dish works great!  

One poster kept posting the same recipe and I eventually tried it and loved it!  Became a regular at my house also!

Maple Brown Sugar Baked Beans

Ingredients

•  9 pieces bacon, diced
• 1 cup chopped onion
• 1 green pepper, diced
• 1 tablespoon minced garlic
• 6 ounces tomato paste
• 2 cups water
• 2 tablespoons white vinegar
• 1 cup light brown sugar
• 1 cup maple syrup
• 4  cans Great Northern beans, (rinse and drain)   
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper

Instructions

1. In a Dutch oven or large pot, render the bacon until it's cooked through and crispy; then add the onion, peppers and garlic and saute 3-5 minutes until the vegetables start to soften.
2. Stir in the tomato paste, water, vinegar, brown sugar, maple syrup and beans and bring to a boil.
3. Reduce heat to a low simmer, cover the pot and cook for 1-1 ½ hours; stirring occasionally until the sauce has thickened.

Next ingredient:  Quick breakfast item

[walker]

Thanks for that message @Zhills .... I'll just add for everyone....we welcome recipes that maybe you have not tried yet but sound good!  Here is one that sounds quick and good for me to try.....

Bacon and Tomato Omelette

2 teaspoons butter

1 1/2 slices, cooked, crumbled 

3 eggs, beaten

1/4 cup shredded Swiss Cheese

2 tablespoons diced tomato

Melt butter in a nonstick skillet.  Sprinkle in the bacon.  Pour in the eggs.  Tilt pan and pull back edges to allow uncooked eggs to go to the bottom of the skillet.  Cook until nearly set, then sprinkle with cheese and tomato.  Fold in half and remove from pan.

NEXT INGREDIENT .... VEGETABLE OR SALAD RECIPE

[Zhills]

"1905" Salad®

The salad earned the Columbia a place on USA Today’s list of “10 Great Places to Make a Meal of a Salad."

Makes 2 full salads or 4 side salads

• 4 cups iceberg lettuce, broken into 1½" x 1½" pieces
• 1 ripe tomato, cut into eighths
• ½ cup baked ham, julienned 2" x ⅛" (may substitute turkey or shrimp)
• ½ cup Swiss cheese, julienne 2" x ⅛"
• ½ cup green Spanish olives
• 1 cup "1905" Dressing (recipe below)
• ¼ cup Romano cheese, grated
• 2 tablespoons Lea & Perrins Worcestershire Sauce
• 1 lemon
  
  

Combine lettuce, tomato, ham, Swiss cheese and olives in a large salad bowl. Before serving, add "1905" Dressing, Romano cheese, Worcestershire and the juice of 1 lemon. Toss well and serve immediately. Makes 2 full salads or 4 side salads.

"1905" Dressing Recipe

• 1/2 cup extra-virgin Spanish olive oil
• 4 garlic cloves, minced
• 2 teaspoons dried oregano
• ⅛ cup white wine vinegar
• Salt and pepper to taste

Mix olive oil, garlic and oregano in a bowl. Stir in vinegar and season with salt and pepper. For best results, prepare 1 to 2 days in advance and refrigerate. 

This salad is unbelievably delicious!  Worth the effort!

This salad has been served at the Columbia since the 1940s!

Next ingredient:  Vegetable for side dish

[walker]

@Zhills .... I love salads and this is one I will be trying!  Thanks!  Ok....posters.....anyone have a good recipe for Thanksgiving dinner......

NEXT INGREDIENT ... VEGETABLE FOR SIDE DISH

[candys mine]

Whipped Carrots and Parsnips

11/2 pounds Carrots Peeled and cut into 1/2 inch pieces

2 pounds Parsnips, peeled and cut into 1/2 inch pieces

1/2 cup butter cut into pieces at room temperature

ground nutmeg

METHOD:  Bring a large pot of salted water to a boil. Add carrots, cover partially ans simmer 5 minutes.   Add Parsnips, cover partially and simmer until vegetables are Very tender, about 15 minutes.  Drain well.

Return drained vegetables to the same saucepan; stir over medium heat until any excess moisture evaporates.

Transfer to food processor.  Add butter: process until smooth. Season with nutmeg, salt and pepper.

( I used a potato masher.  Came out a bit rustic but still root veggie good ).

Next ingredient:  Anything with Nuts.

[walker]

Wishing all of our good cooks/bakers out there...delicious meals and a Happy Thanksgiving Feast!  🦃🥧🥂...😋

Need a last minute salad? .....

Cranberry Gelatin Salad

1 (16 oz) can Jellied Cranberry Sauce

1 (16.5 oz) can pitted dark sweet cherries, drained

1 (10 1/2 oz) can crushed pineapple with juice

1 (6 oz) package cherry gelatin

2 cups boiling water

1 cup chopped PECANS

Melt cranberries over low heat in medium saucepan.  Cut cherries into pieces and add them to melted sauce.  Stir in pineapple with its juice.  Remove mixture from heat.

Put cherry gelatin in bowl and pour boiling water over it.  Stir until all gelatin has dissolved.

Add gelatin mixture to the cranberry mixture and stir.  Add the NUTS (optional if you don't care for nuts).  Mix all together and pour into a 9x13" pan.  Chill until set.

NEXT INGREDIENT .... VANILLA EXTRACT