1 c Mayonnaise 1 c Sour creame 2 tb Parsley 1 tb Onion; diced 1 Green pepper, diced 1 ts Curry powder 6 Hard-boiled eggs, chopped 1 lb Mock crabmeat Paprika Combine all ingredients, except paprika. Turn into greased 1 1/2-quart casserole. Sprinkle with paprika. Bake at 350^ for 40 to 50 minutes. Serve over hot, cooked rice. Source: Art Reed, Siver Spgs. MD |
1/3 c Lard 1 tb Shortening 1 c All-purpose flour 1/8 ts Salt 3 tb Ice water Mix the lard and shortening, flour, and salt with a pastry cutter until it resembles coarse grains. Add the water a teaspoon at a time until the pastry begins to clean itself from the side of the bowl. Flour a board lightly and press the ball of dough down with your hand. Lightly flour the top of the dough, then roll out with a rolling pin, always from the center out, dusting surface with flour again as necessary. Fold in half then fold again so it can easily be transferred to the pie plate. Place it in the plate and unfold. Trim edges, prick bottom of pastry all over with a fork, and cover the outer edges with tinfoil to guard against burning. Bake at 475 degrees (450 for a glass pie plate) for 8-10 minutes, until just lightly browned. Source: Betty Crocker, 1956 * The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN |
1 cup pinto beans -- or kidney beans 3 cups water 1 tablespoon vegetable oil 2 cups onion -- chopped 1 green bell pepper -- seeded, chopped 1 pound lean ground beef 2 cups tomato -- chopped 6 ounces unsalted tomato paste 3/4 cup water 2 tablespoons chili powder 1 tablespoon vinegar 2 tablespoons garlic clove -- finely minced 1 teaspoon oregano 1 teaspoon cumin 1/4 teaspoon black pepper -- freshly ground 1 bay leaf Place beans and 3 cups water in saucepan. Bring to a boil and cook for 2 minut es. Do not drain. Set aside for 1 hour. Return beans to heat, adding water t o cover if necessary. Simmer for one hour or until beans are tender. Drain an d set aside . Heat the oil in a large, deep skillet or Dutch oven. Add onion and green peppe r. Cook until onion is transparent. Add meat and brown. Pour off all fat. A dd beans and remaining ingredients. Bring to a boil, reduce heat and simmer 1 1/2 hours, stirring occasionally. Remove bay leaf before serving. Note: You may substitute 3 cups no-salt-added canned kidney beans instead of d ried beans and water. Also, unsalted canned tomatoes can be substituted for the fresh tomatoes. |
3/4 lb Ground Beef 1 lb Italian Sausage, Hot/Sweet 1/2 c Onion, Chopped 2 ea Garlic Cloves, Crushed 2 tb Sugar 1 tb Salt 2 ts Ground black pepper 2 ts Basil Leaves, crushed 1/2 ts Fennel Seed 1/2 c Chopped Parsley 4 c Tomatoes, Undrained 12 oz Tomato Paste 1 tb Salt 12 ea Lasagna Noodles 15 oz Ricotta or Cottage Cheese 1 ea Egg 1/2 ts Salt 3/4 lb Mozzarella Cheese, Sliced Thin 3 oz Parmesan Cheese, Grated 1. Remove sausage meat from outer casings and chop up the sausage. 2. In a 5-quart Dutch Oven and over medium heat, saute sausage, beef, onion, and garlic; stir frequently until both sausage and beef are well browned. 3. Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half the parsley; mix well. 4. Add tomatoes, tomato paste, and 1/2 cup water; mashing tomatoes with a wooden spoon. 5. Bring to boiling; reduce heat; simmer, covered and stirring occasionally until it thickens. (Appx 1 1/2 hours) 6. In a 8-quart kettle, bring 3 quarts water and 1 tablespoon salt to boiling. 7. Add lasagna and allow water to return to a boil; uncovered and continue stirring until they are tender. 8. Drain and rinse under cold water. Dry lasagna on paper towels. 9. Preheat oven to 375 degrees. 10. In medium sized bowl, combine ricotta or cottage cheese, egg, remaining parsley and salt; mix well. 11. Spoon 1 1/2 cups sauce into a 9x13x2 inch baking dish. 12. Layer with 1/2 of the lasagna, lengthwise and overlapping, to cover. 13. Spread with half of the ricotta or cottage cheese mixture; top with one-third of mozzarella. 14. Spoon 1 1/2 cups sauce over cheese; sprinkle with 1/4 cup Parmesan. 15. Repeat layering, starting with the remaining half of the lasagna and ending with 1 1/2 cups sauce sprinkled with Parmesan. 16. Spread with remaining sauce; top with rest of Mozzarella and Parmesan. 17. Cover with foil and tuck it around the edges of the baking dish. 18. Bake 25 minutes; remove foil; bake uncovered another 25 minutes or until Mamamia's Lasagna begins to bubble. 19. Cool for 15 minutes prior to serving. |
1 pound turkey breakfast sausage 1/4 cup onion -- chopped 1/4 cup green bell pepper -- chopped 10 eggs 1 cup cheddar cheese -- shredded 1 17.3 ounce pillsbury grands refrigerated buttermilk biscuits Heat oven to 375 degrees. In large skillet, brown sausage, onion and bell peppe r; drain well. In large bowl, beat eggs; stir in cheese and sausage mixture. Se parate dough into 8 biscuits. Press biscuits in bottom of 13x9" baking dish. Po ur sausage mixture into biscuit lined pan. Bake for 30-35 minutes or until quic he is set and crust is deep golden brown. Cool 5 minutes before serving. By [email protected] on Feb 8, 1998. |
1/4 c Unsalted butter, softened 1/2 c Dark brown sugar, firmly p 1 t Baking soda 1 t Salt 1/2 t Cinnamon 1/2 t Ground ginger 1/2 t Ground cloves 1/2 t Allspice 3/4 c Dark molasses 1/3 c Water 3 1/4 c Sifted flour Raisins Directions: In a large mixing bowl, cream together butter and sugar. Beat in the baking soda, salt, cinnamon, ginger, cloves, and allspice. Mix well. Stir in the molasses, then add the water. Gradually work the flour into the batter, 1 cup at a time. Knead the mixture into a smooth dough. If the dough is sticky, add more flour, a little at a time, until it is easier to work. Divide the dough into two equal parts. Wrap each half in waxed paper and refrigerate over- night. Do not freeze. The next day, preheat the oven to 350. Lightly grease two large baking sheet with butter or vegetable shortening. On a floured work survace, roll out the dough to a thickness of 1/4 inch. Cut out the cookies using a 3-inch-tall gingerbread man cookie cutter. Place the cookies 1 inch apart on the baking sheets. Create the eyes and buttons with the raisins. Bake for 10 to 12 minutes, or until the cookies have browned around the edges. Remove from the oven. After the cookies have cooled for 2 to 3 minutes, but are still warm to the touch, use a spatula to transfer them to wire racks to cool completely. |
1 2/3 kg Potatoes 90 g Garlic heads 4 Lemons 370 ml Olive oil 6 Black olives 3 Lemon slices Sea salt to taste Pinch of parsley This makes enough Skordalia for several meals. Skordalia is a tasty side dish. It can also be used as a relish. Keep it refrigerated. Boil the unpeeled potatoes in water (salted if required, but not necessary). Crush the garlic into a mixing bowl. Peel the potatoes, and add them to the bowl whilst they are still hot. Add a pinch of salt. Mix the garlic and potato mixture to a pulp; using a food processor or mixer. Alternately, add the lemon juice and olive oil gradually, until all the ingredients are blended into a smooth mixture. Put the mixture into a bowl, garnish with parsley, olives and the slices of lemon. Notes: The amount of garlic can be varied according to taste; like this it has a strong flavour. Skordalia can be surved as a cold side dish, with vegetables. Posted by Kaz Glover in Intercook |
2 (No. 2) Cans cream style corn 1 C. cracker crumbs (saltines) 2 beaten eggs 1/2 Tsp. salt 1/2 C. milk or liquid from canned oysters 1/4 Tsp. black pepper 1 Tsp. sugar 2 Tbsp. melted butter or margarine 1 C. small fresh oysters or 1 Combine ingredients in order given: corn, cracker crumbs, eggs, salt, milk, black pepper, sugar, butter and oysters. Bake the mixture in a greased 1 1/2 quart baking dish at 375 degrees for 25 minutes. Do not over bake or oysters will become tough. |
1 lb Powdered Sugar 1/2 c Butter or Margarine 4 Chocolate Squares, melted 4 Eggs, well beaten 1 ts Vanilla 1 1/2 c Flour 1 c Walnuts, chopped Cream sugar and butter until light and fluffy. Add melted chocolate and vanilla, beat well. Add eggs and stir in flour. Fold in nuts. Grease and flour a 9x13 pan. Preheat oven to 350oF and bake for 25-30 minutes. Cool and cut. DO NOT OVERBAKE. Source: "The Yankee Kitchen" 03-30-93 (#3) [Lorraine] |
| Ingredients | |||
| 2 | each | chicken breast halves, skinless, boneless, chopped in thin strips | |
| 2 | teaspoon | cajun seasoning | |
| 2 | tablespoon | butter | |
| 8 | sl | green pepper | |
| 8 | sl | sweet red peppers | |
| 4 | lg | mushrooms, fresh, sliced | |
| 1 | each | green onion, sliced | |
| 1 | cup | heavy cream (1 to 2) | |
| 1/4 | teaspoon | basil | |
| 1/4 | teaspoon | lemon pepper | |
| 1/4 | teaspoon | salt | |
| 1/8 | teaspoon | garlic powder | |
| 1/8 | teaspoon | pepper | |
| 4 | oz | linguini, cooked, drained | |
| 1 | parmesan cheese, grated (optional) | ||
Directions: | |||
| Place chicken and cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat. In a large skillet over medium heat, saute chicken in butter until almost tender, about 5-7 minutes. Add peppers, mushrooms and onions; cook and stir for 2-3 minutes. Reduce heat. Add cream and seasonings; heat through. Add linguine and toss; heat through. Sprinkle with parmesan cheese if desired. | |||