1 lb Hamburger
1 c Minced onion
1/2 ts Salt
1 c Cheddar cheese grated
1 c Milk
1/2 c Biscuit mix
2 ea Eggs
cook hamburger and onion to-gether, drain off fat,add the salt and stir well, put in greased 9 inch pan and sprinkle cheese on top. Mix the eggs milk and biscuit to-gether well and pour over above mixture, bake in 400 oven 25 minutes.
|1||pound||lean ground beef|
|5 1/2||oz||scalloped potatoes|
|1||cup||mozzarella cheese, cubed|
|Brown ground beef, drain well. Put in crockpot with dried potatoes from scalloped potato mix and sauce mix. Add tomatoes, pizza sauce, water, oregano, basil and garlic. Stir to mix. Cover and cook on low for 4 to 5 hours. Turn to high, stir in cubed cheese. Cover and cook for 10 to 15 minutes longer.|
Serve with garlic bread and a green salad.
1 1/2 c Water
2 c Sugar (or less, to taste)
2 3-4 inch sticks cinnamon
2 ts Whole cloves
1/8 ts Salt
2 Bottles (750 ml) burgundy
Or other red table wine 2 c Chilled cranberry cocktail
1 l Chilled apple cider
Ice Thin lemon or lime slices In saucepan bring water, sugar, spices and salt to boil. Lower heat and simmer 10 minutes; strain-out and discard spices; cool syrup. Combine spiced syrup with wine, cranberry juice cocktail and cider. Pour into punch bowl, add ice and lemon slices. Source: Calgary Herald Dec 15/93 From the collection of K. Deck
|1/2||cup||flour + 2 tb|
|2 1/2||tablespoon||cocoa powder|
|1 1/2||teaspoon||distilled white vinegar|
|1||cup||heavy whipping cream|
|6||oz||white chocolate, finely chopped|
|3||oz||bittersweet chocolate, finely chopped|
|1||tablespoon||egg white, at room temperature|
|1||pn||cream of tartar|
|1/2||cup||confectioner's sugar + 2-3 tb|
|Cupcakes: Position a rack in the center and preheat oven to 325 F. Lightly butter twenty-four 1-3/4x3/4 (1-oz) muffin of biscuit cups.|
Into a medium bowl, sift together the flour, cocoa, baking soda, and salt. Mix in the sugar. Make a well in the center. Whisk in the water, oil, vinegar, and vanilla. Blend until smooth. (The batter will be very thin.)
Spoon the batter into the prepared cups. Bake until a cake tester inserted into the center of one of the cupcakes comes out clean, about 12 to 14 minutes. Cool the cupcakes in the pans on a wire rack for 5 minutes. Remove the cupcakes from the pans and finish cooling on the rack.
Filling: In a heavy medium saucepan over medium-high heat, bring the cream to a boil. Add the white chocolate and remove from heat. Let the mixture stand briefly, stir until smooth. Transfer to a metal bowl and refrigerate until chilled thoroughly, stirring occasionally. (To speed the process, set the metal bowl over a larger bowl of ice water; stir the chocolate mixture until cool.) With an electric mixer, beat the white chocolate mixture just until fluffy, about 1 minute.
Transfer the filling to a pastry bag fitted with a 3/8-inch plain tip. Insert the pastry tip 1/4-inch into the bottom of each cupcake and squeeze a little filling into each one.
Glaze: Place the chocolate in a small bowl. Whisk in the boiling water and blend until smooth. One at a time, dip the top of each cupcake into the warm glaze. Turn the glazed cupcakes right side up and set them on a wire rack on top of a baking sheet. Refrigerate the cupcakes for 5 minutes to set the glaze.
Icing: In a medium bowl, whisk the egg white until frothy. Stir in the cream of tartar. Gradually mix in enough of the confectioner's sugar to make a fairly stiff and smooth icing. Fill a small paper cone with the icing and cut a 1/16-inch opening at the tip. Remove the cupcakes from the refrigerator. Pipe a design (a squiggle, spiral, etc.) on the top of each cupcake. Let the design harden and then cover and refrigerate the cupcakes.
Serve at room temperature. Makes 22 to 24 miniature cupcakes.
The cupcakes can be made and refrigerated up to 2 days in advance, or frozen up to 2 weeks.
These ultra-moist, dark chocolate mini-cupcakes are filled with creamy white chocolate ganache.
2/3 tb Corn oil
1/3 lb Pork stew meat
1/16 c Flour
1/3 sm Onion, minced
1/3 tb Hungarian paprika
1/16 c Water
1/16 ts Caraway seed
1/3 ts Garlic, minced
3/16 ts Salt
1/3 cn VEG-ALL Mixed Vegetables,
-drained (16 oz) 1/3 Bell pepper, diced
1/3 lg Tomato, diced
1/3 cn Beef broth (12 oz)
Wide noodles or rice 1. Dredge meat in flour, then brown pork in hot oil in roasting pan in
400'F. oven for 15 minutes.
2. Add paprika and onion, water, caraway seed, garlic and salt.
3. Cover tightly and bake at 325'F. until meat is tender.
4. Add peppers, tomatoes, and stock. Simmer covered for 15 minutes.
5. Stir in VEG-ALL. Simmer covered for 15 minutes.
6. Serve with wide noodles or rice.
1/2 cup flour -- (for dredging)
salt and pepper -- to taste 4 chicken breasts -- skinless, boneless
2 tablespoons olive oil
4 sprigs thyme -- (1 tsp dried)
2 tablespoons shallots -- finely chopped
2 teaspoons garlic -- finely chopped
2 teaspoons lemon rind -- grated
3 tablespoons lemon juice
1/2 cup chicken broth -- fresh or canned
2 tablespoons butter or margarine
Season flour with salt and pepper, and dredge the chichen all over. Shake off excess flour.
Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
Turn the chicken and cook for 5 more minutes, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer.
6 lg Oranges (navel)
1 ts Honey
1/2 ts Cinnamon
1 lb Mixed fresh greens (half
Spinach and half romaine Works best) 1/2 c Thin sliced purple onion
1 c Thin sliced radishes
1 c Toasted walnut halves chop
Into smaller pieces if you Wish 3 tb Quality olive oil
Salt and pepper to taste At least 1 1/2 hours before serving, peel and section the oranges. With a serrated knife or citrus knife, remove the membrane lining from each orange segment. Place oranges in a bowl and squeeze all excess juice from the remaining lining over the oranges. Discard any membrane and pick out seeds, if necessary. Drizzle honey and sprinkle cinnamon over oranges, cover and let stand at room temperature for at least 1 hour. Clean greens and pat dry. Break into bite size pieces and toss well with onions, radishes and nuts in a large bowl. Drizzle olive oil over salad and toss to distribute. Season to taste with salt and freshly ground pepper. Just before serving, add the oranges and all their liquid. Mix well.
2 lb Redfish
1 ea Onion, sliced
1/2 ea Bell pepper, minced
2 ea Celery stalks, minced
1 t Green onion tops, minced
1 t Parsley, minced
1/2 ea Lemon, juice of
1/2 t Mustard
1/2 t Worcestershire sauce
Boil redfish in just enough water to cover, to which has been added onions, salt and pepper, boiling about 15 minutes. Remove bones and skin. Add bell pepper, celery, green onions and parsley. Season with lemon juice, mustard and Worcestershire sauce. Add most of the fish stock and place in mold in the refrigerater to congeal. Serve with mayonnaise and crackers. Also for: Any edible fish. Best use of bony types (Sheepshead etc) Source: Louisiana Conservationist Recipe date: 12/06/87
2 c Flour
1/4 ts Salt
2 ts Sugar
1 c Milk
1/8 ts Baking soda
1 1/2 ts Baking powder
1 1/2 tb Shortening
1/2 c Currants
Sift flour, baking powder, salt, and sugar. Cut in shortening with fingers. Add currants and soda to mix and stir into flour mixture with a fork. Turn out onto a floured board. Knead slightly and pat or roll into 1/2" thickness. Cut into triangles or circles. Bake these on an ungreased griddle over medium heat. As one side becomes brown, turn and brown the other side, then turn each scone slightly on edge and place on side of griddle to the "fire". Turn until all edges are slightly browned. The firing will cook the scones through from all sides so there will be no raw dough in the center. Split and serve with butter, or fill with such as ham or cream cheese.