[RecipesAndMore] TGI Friday's Cajun Pasta
TGI Friday's Cajun Pasta 2 cups heavy whipping cream 2 tablespoon chopped fresh basil 2 tablespoon chopped fresh thyme 1 teaspoons salt 2 teaspoons ground black pepper 1 teaspoons crushed red pepper flakes 1 cup chopped green onions 1 cup chopped parsley 1/2 pound shrimp, peeled and deveined 1/2 pound scallops 1 cup shredded Swiss cheese 1/2 cup grated Parmesan cheese 1 pound dry pasta Cook pasta in a large pot of boiling salted water until al dente. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well. Drain pasta. Serve sauce over noodles. Love & Hugs,,Janet "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Beef Penne Pasta Casserole
Beef Penne Pasta Casserole This casserole with pasta and beef is sure to become a family favorite. It's also easy to prepare ahead and freeze for up to 2 months. When you're looking for a quick meal, just put it in the oven to bake. Estimated Times: Preparation Time: 20 mins Cook Time: 35 mins Ingredients 1 pound dried penne pasta prepared according to package directions 8 ounces lean ground beef 1 small onion chopped 2 cups water 2 cans (6 ounces each) Italian tomato paste 1/3 cup red wine or water 1 tablespoon MAGGI Instant Beef Flavor Bouillon 2 cups (8 ounces) shredded Monterey Jack cheese Directions PREHEAT oven to 350° F. COOK beef and onion in large saucepan, stirring occasionally, until beef is no longer pink. Add water, tomato paste, wine and bouillon; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended. LAYER ingredients as follows in ungreased 13 x 9-inch baking dish: 1/2 pasta, 1/2 sauce and 1/2 cheese. Repeat layers; cover. BAKE for 20 to 25 minutes or until heated through and cheese is melted. Season with salt. Love & Hugs,,Janet "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~--- <>
[RecipesAndMore] Hamburger Spanish Rice
Hamburger Spanish Rice 1 pound lean ground beef 1 medium onion, chopped 1/2 green pepper, chopped 1 cup uncooked instant rice 1 can (15 ounces) tomato sauce 3/4 cup hot water 1 teaspoon prepared mustard 1 teaspoon Worcestershire sauce 1 teaspoon salt 1 teaspoon sugar DIRECTIONS In a skillet, brown beef, onion, green pepper and rice. Add remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until the rice is tender. Yield: 4-6 servings. Love & Hugs,,Janet "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Gumbo Joes
Gumbo Joes 1 1/2 lbs. lean ground beef 1 lg. onion, chopped 1/4 c. chopped green pepper 1 can (10 3/4 oz.) chicken gumbo soup 1/2 c. ketchup 1/4 c. packed brown sugar 3 T. vinegar 1 T. prepared horseradish 1 bay leaf 1 t. salt 1/4 t. pepper 12 sandwich rolls, split Cook beef, onion and green pepper; drain. Stir in soup, ketchup, brown sugar, vinegar, horseradish, bay leaf, salt and pepper. Cover and simmer for 30 mins. Discard bay leaf. Spoon onto rolls. Makes 12 servings. Love & Hugs,,Janet "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Easy Skillet Chicken Cacciatore
Easy Skillet Chicken Cacciatore 1 chicken, cut up, skin removed 2 tbsp. butter or margarine 1/2 cup chopped onions 1/2 tsp. salt 1 jar (16 oz.) spaghetti sauce (your favorite) 1 cup each water, elbow macaroni or rotini 3 tbsp. chopped fresh parsley garnish parmesan cheese In a 10" skillet sauté chicken in butter until golden brown.Add onions and continue cooking for 5 mins. Drain off excess fat; add salt, spaghetti sauce and water Cover and simmer for 15 mins. Add macaroni. Cover and simmer for 25-30 mins longer, until macaroni is done. Garnish with chopped parsley and Parmesan cheese. Makes 4-6 servings. Love & Hugs,,Janet "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Country Ham and Beans
Country Ham and Beans 1 lb. dry Northern beans 8 cups water 1/2 tsp. salt 1 ham hock ( or use salt pork for better flavor) 1 cup carrots, diced 1 cup onions, diced 1/2 cup celery, diced 1/2 cup bell pepper, minced 2 garlic cloves, minced 1 tsp. ground mustard 2 bay leaves 2 cups ham, chopped 1/2 tsp. pepper Directions Soak beans, rinse and remove any trash. Bring water to a boil in a stock pot. Add salt and beans to pot. Remove from heat, cover and let sit 1 hour. After 1 hour, return to high and add remaining ingredients except chopped ham to pot and stir. Bring to a boil, reduce heat to low, and simmer 60 minutes. Remove ham bone and discard after removing whatever meat is on the bone and putting it into the pot. Add chopped ham, simmer 30 minutes, taste and re-season if needed. Serve with cornbread. Love & Hugs,,Janet "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Whats in Ya'lls Pot Tonight ?
I came home this morning from my morning route. I took some frozen chicken legs, poured a jar of salsa over top, sliced some andouille sausage, covered it up and cooked on high for a couple hours, then the last hour of cooking I added some brown rice . Yumm it smells and taste great. Love & Hugs,,Janet "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Classic Jambalaya
Classic Jambalaya 3 chicken breasts (about 1 ½ pounds) 2 tablespoons olive oil 1 green bell pepper, chopped 1 red bell pepper, chopped 4 cloves garlic, minced 1 can (14 oz) diced tomatoes, drained 3-4 cups chicken broth 1 ½ tablespoons paprika 1 teaspoon dried marjoram 1 teaspoon dried parsley ½ teaspoon cayenne pepper 1 ½ cups long grain rice (uncooked) 1 pound kielbasa or smoked sausage Boil chicken until tender. Remover skin and bone from chicken and chop or pick apart into bite-size pieces. In a large pot coated with non-stick cooking spray, heat olive oil. Sauté peppers and scallion until tender. Add garlic, sautéing briefly. Add tomatoes, 3 cups of broth, and seasonings. Mix well. Bring to a boil, add rice, and stir together. Mix in chicken and sausage. Cover and simmer on low for about 30 minutes. Add more broth if necessary. Cook until rice is tender and all broth is absorbed. Love & Hugs,,Janet "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Cheesy Chicken & Potatoes
Cheesy Chicken & Potatoes Recipe from Travis in Pitkin, La. 4 boneless skinless chicken breasts 1 stick of butter 1 can of cream of chicken soup 1 to 1&1/2 cups grated cheddar cheese 4 medium butter gold potatoes Melt butter in skillet and brown the chicken breasts. Place breasts in casserole dish. Preheat oven to 300 degrees. Mix soup with butter and stir until smooth; I rinse the can with a little water. Pour soup/butter mixture over chicken breast and top with grated cheese. Bake one hour. Cut potatoes into about 1 inch squares and fry, then salt. Top chicken and cheese with fried potato squares and serve. Love & Hugs,,Janet "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Prime Rib
Prime Rib 30 large garlic cloves, unpeeled 1/4 cup olive oil 1/3 cup prepared white cream style horseradish 1/2 teaspoon coarse salt 1 6 pound well trimmed boneless beef rib roast Preheat oven to 350F. Toss garlic cloves and olive oil in small baking dish; cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into processor. Cool 15 minutes. Peel garlic; place in processor. Add prepared horseradish and coarse salt. Puree until almost smooth. Place rak on large rimmed baking sheet. Sprinkle beef with salt and pepper. Spread thin layer of garlic mixture on underside of beef. Place beef, garlic mixture side down, onto rack. Spread beef with remaining garlic mixture. Cover and refrigerate at least 3 hours or up to 1 day. Position rack in bottom third of oven; preheat to 350F. Uncover beef. Roast until thermometer inserted into top center registers 125F for rare, about 1 hour 45 minutes. Transfer beef to platter; let stand 30 minutes. Scrape pan juices into small saucepan. Slice beef crosswise. Rewarm juices; drizzle over beef. Makes 8 servings. Love & Hugs,,Janet "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Southern Chicken Fried Steak
Southern Chicken Fried Steak 1 pound round steak, cut in 4 pieces 1 teaspoon salt 1/2 teaspoon pepper 3/4 cup flour 1 egg 2 tablespoons milk hot shortening or oil for shallow frying If steak has not been tenderized when you buy it, pound each piece slightly with a heavy plate or a kitchen mallet. Add salt and pepper to flour in a shallow pan and stir to mix. Beat egg well, add milk, and beat again. Heat shortening in a heavy skillet. Roll each piece of steak in the seasoned flour then dip in egg and milk mixture. Roll in flour again and fry at once in hot shortening to a light brown. Drain on paper towels and keep warm while making Cream Gravy. Serve with mashed potatoes and cream gravy. Serves 4. Cream Gravy 2 tablespoons butter 1/2 cup minced scallions 1 cup milk 1/2 cup half and half 2 tablespoons flour salt and pepper to taste In the skillet in which you cooked the steaks, melt the 2 tablespoons butter until foamy. Add the 1/2 cup minced scallions and cook, stirring, for 2 minutes. In a bowl, stir together the 1 cup milk, the 1/2 cup cream, and the 2 tablespoons flour. Add the mixture to the skillet, bring to a boil, stirring, and simmer until thickened, about 2 minutes. Add salt and pepper to taste. Cream gravy is supposed to be thick. If it gets too thick, add more milk. Love & Hugs,,Janet "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Toasted Garlic Cheese Bread
Toasted Garlic Cheese Bread 1 long loaf of Italian bread 2 cloves garlic, peeled 1/2 cup fresh herbs, parsley, thyme or basil 6 tablespoons butter 1/2 cup grated Parmesan Preheat broiler. Slice loaf of bread lengthwise and separate. In food processor combine garlic and herbs and process for 10 seconds until coarsely chopped. Add butter and process until smooth and well combined. Spread butter mixture over halves of bread, place on a baking sheet and sprinkle grated cheese over bread. Broil in oven for 1 to 2 minutes or until golden and bubbly. Cut into 1 inch slices and serve warm. Love & Hugs,,Janet "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Lasagna Casserole
Lasagna Casserole 1 pound ground beef 1 teaspoon minced onion 1/2 teaspoon salt 1/2 teaspoon pepper, divided 1 large box bowtie pasta, cooked and drained 4 cups shredded mozzarella cheese, divided 1 24 ounce carton small curd cottage cheese 2 eggs, beaten 1/3 cup grated Parmesan cheese 2 tablespoon dried parsley flakes 1 26 ounce jar spaghetti sauce Cook beef and onion until meat is no longer pink; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside. In a large bowl, combine pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper, stir gently. Pour into greased 13 x 9 x 2 baking dish. Top with the beef mixture and spaghetti sauce. Cover and bake at 350F for 45 minutes. Sprinkle with remaining mozzarella. Bake, uncovered, 15 minutes longer or until cheese is melted and bubbly. Let stand 10 minutes before serving. Love & Hugs,,Janet "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Mom's Chicken Enchiladas
Mom's Chicken Enchiladas By: Sharon Un-cooked flour tortillas 2 large chicken breasts cooked and shredded 3 to 4 oz diced green chiles (or more to taste) ½ med onion chopped Grated cheddar cheese red enchilada sauce Directions Boil chicken in broth about 10 min or until cooked through. Cool and shred. Mix chicken breasts with onion, chiles and 2 large hands full of grated cheese. Add just enough enchilada sauce to wet it all down. (NOT SOUPY). Cook flour tortillas by placing in a hot dry large non stick fry pan for a minute or two, just until brown spots appear on under side. Flip to cook other side. While tortillas are still warm, place about 3 or 4 tablespoons of chicken mix off to one side and roll up. Place seam side down in a Pam sprayed casserole dish. When all enchiladas are made, spray lightly with Pam. Bake about 20 in a moderate oven (350degrees) for about 20 minutes. Now pour enough enchilada sauce over enchiladas and continue cooking for about another 20 min or until bubbly. Spread more grated cheese on top and heat just long enough to melt cheese. Love & Hugs,,Janet "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Mashed Potatoes
Yummo Mashed Potatoes 1 lb. (about 3 medium) red potatoes cut into chunks 1/2 cup evaporated milk 2 TB butter or stick margarine 1/2 cup + 2 TB Cheddar cheese, shredded, divided 1/3 cup real bacon bits, divided 1/2 tsp. garlic powder 1/4 tsp. salt 1 TB green onions, thinly sliced Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 to 20 minutes or until tender. Drain. In a small mixing bowl, beat the potatoes, milk and butter until blended. Stir in 1/2 cup cheese, 3 tablespoons bacon bits, garlic powder and salt. Transfer to a 1 quart baking dish coated with nonstick cooking spray. Sprinkle with remaining cheese. Top with onions and remaining bacon. Bake, uncovered, at 350° F., for 15 to 20 minutes or until heated through and cheese is melted. Yield: 4 servings. Love & Hugs,,Janet "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Baked Spinach Recipe
Baked Spinach Recipe Submitted by: Kate, New York, USA 1 1/4 pound spinach 1/4 cup all-purpose flour 3 eggs, beaten 3/4 cup shredded Cheddar cheese 1/2 cup dried bread crumbs 2 tablespoons chopped fresh parsley 1/4 cup butter, melted 1 cup milk 1/2 teaspoon salt 1/8 teaspoon ground black pepper Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Clean spinach thoroughly. Remove all excess water. Chop spinach. Arrange spinach and flour in layers, nestle beaten eggs about midway between the layers. Combine cheese and bread crumbs. Mix in optional parsley, if desired. Sprinkle over top of spinach. Mix butter or margarine, milk, salt and pepper. Pour over all ingredients. Bake at 350 degrees F (175 degrees C) oven for 50 minutes to one hour. serves 8 Love & Hugs,,Janet "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Meatloaf Mountain Dinner - IA StateFair 88
Meatloaf Mountain Dinner - IA StateFair 88 MEATLOAF 2 eggs -- beaten 3/4 cup milk 1/2 cup fine dry breadcrumbs 1/4 cup onions -- finely chopped 2 Tablespoons parsley -- chopped 1 teaspoon salt teaspoon sage 1/8 teaspoon pepper 3/4 pound ground beef 3/4 large ground pork MASHED POTATOES 2 cups hot water 3/4 cup milk 3 Tablespoons butter -- OR oleo 3/4 teaspoon salt 2 cups instant potato flakes 1/4 cup Cheddar cheese -- shredded VEGETABLES 1 16-oz-can corn 1 16-oz-can carrots 1 16-oz-can green beans -- french cut GRAVY 1 10-oz-can beef gravy -- OR 1-1/4 cup homemade gravy MEATLOAF: In large bowl, combne eggs & milk. Stir in remaining ingredients. Add ground beef & ground pork; mix well. Press into 5-1/2 cup ring mold. Unmold onto 9 or 10" microwave safe pie plate. Coosely cover with waxed paper. Cook in microwave oven on 100% power 12-15 minutes or until done, rotating the dish a quarter-turn every 3 minutes. Spoon off fat, let stand, covered 5 minutes. MASHED POTATOES: In glass bowl combine water, milk, butter & salt. Stir n flakes & cheese just until moisted. Cover, cook on 100% power until bubbly, about 2-1/2 minutes. Stir until potatoes are desired consistency. VEGETABLES: Drain vegetables. Other vegetables can be substituted if desired. TO SERVE: Place mashed potatoes in center of meatloaf ring. Arrange vegetables around edge of ring and on top of mashed potatoes. Pour gravy over potatoes & meatloaf. Heat in microwave oven on 100% power. 4-5 minutes or until warm. Serve. Makes 6 servings "Diana Duke * Des Moines IA * 1st Place 1988, IA. State Fair Love & Hugs,,Janet "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Hearty Beef and Rice
Hearty Beef and Rice 1 lb.ground beef 1 medium onion, chopped 1-1/2 cups each uncooked instant rice, hot water 1 can (14 oz.) stewed tomatoes 1 can (8 oz.) tomato sauce Salt & pepper to taste Cajun seasoning to taste Sliced hot peppers to taste In a large skillet, brown ground beef and drain. Add onion and cook until tender. Add remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 10 minutes or until rice is tender. Makes 4 - 6 servings. Love & Hugs,,Janet "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] "ROSY PEACH UPSIDE-DOWN CAKE"
"ROSY PEACH UPSIDE-DOWN CAKE" 1 can ( 29 oz. ) sliced peaches, drained ~ 1 package ( 3 oz.) Jello-O brand gelatin, strawberry flavor 1 package ( 3 oz. ) Jell-O brand gelatin, peach flavor 1 teaspon cinnamon (optional) 1/3 cup butter or margarine 1 package ( 2-layer size) yellow cake mix or pudding-included cake mix 1 cup thawed Cool Whip non-dairy whipped topping Arrange peaches in buttered 13x9 inch pan. Combine strawberry and peach gelatin and cinnamon in a small bowl. Sprinkle about 3/4 of the mixture evenly over peaches and dot with butter. Prepare cake mix as directed on package. Pour 3/4 of the batter into pan. Stir remaining gelatin mixture into remaining cake batter; blend well and pour into pan. Zigzag spatula through batter to marble. Bake at 350 degrees for 45 minutes, or until cake tester inserted in center comes out clean. Cool 5 minutes in pan, then invert onto serving platter and cool. Garnish with whipped topping. * *2 cups sliced peeled fresh peaches may be used instead of the 1 can of drained sliced peaches. A favorite Jello recipe from the 1981 Joys of Jello Gelatin Cookbook. Love & Hugs,,Janet "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Heavenly Lemon Cake
Heavenly Lemon Cake 1 box white cake mix 1 can lemon supreme frosting 12 ounces Cool Whip 1 can lemon pie filling Mix cake according to box directions. Spread in a 9x13 pan. Put a dab (heaping teaspoon) of lemon pie filling all over top of raw cake - about 15 or 20 dabs. Place in a 350 oven and bake according to box directions. Remove from oven when springs back to touch and let cool. Mix lemon supreme frosting and Cool Whip together. Spread over cooled cake. Refrigerate immediately. Such a delightful, surprising cake. Very refreshing. NOTE: You will have enough pie filling and frosting for two cakes, so it is prudent to buy two cake mixes. This cake also freezes. Love & Hugs,,Janet "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Pumpkin Crisp
Pumpkin Crisp 1 box yellow cake mix 1 can of pumpkin 3 eggs 1 C. sugar 1/2 C. cinnamon or pumpkin spice 1 C. chopped nuts 1 can evaporated milk 2 sticks butter Grease and flour 9x13 pan. Mix pumpkin, milk, sugar, eggs and cinnamon and put in pan. Sprinkle dry cake mix over this. Pat nuts on evenly. Spoon melted margarine over top. Bake at 350 50-60 minutes. Love & Hugs,,Janet "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] " GREAT THIRST QUENCER"
"GREAT THIRST QUENCER" Bring 1/2 gallon of water to a boil. Add 8 tea bags. Brew the tea for approx.20 minutes. Set aside until cooled. Pour the cooled tea into a gallon sized jug. Add 2 tbs. sugar, the juice of 2 freshly squeezed oranges and the juice of one freshly squeezed lemon. NOTE: Do use any frozon juices Add Ginger Ale to fill up the gallon jug. Stir--then chill in refrigerator before drinking. ** Better the next day** Love & Hugs,,Janet "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Au Gratin Peas
Au Gratin Peas Ingredients 1 small onion, chopped 2 tbsp. each butter, flour 1 cup milk 3 cups frozen peas, thawed 1/2 cup seasoned bread crumbs 2 cups cheddar cheese, shredded Directions Melt butter in a skillet. Add onion and sautè until tender. Sprinkle with flour and stir until thickened. Add cold milk and stir until mixture thickens. You may need to add more milk or four to achieve desired consistency. Place peas in a lightly greased baking dish. Pour milk mixture over peas. Sprinkle with bread crumbs and cheese. Bake at 350º F. for 35 minutes. Love & Hugs,,Janet "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] BLT Macaroni Salad
BLT Macaroni Salad 2 Cups uncooked elbow macaroni 5 green onions, finely chopped| 1large tomato, diced 1 1/4 Cups diced celery 1 1/4 Cups mayonnaise 5 teaspoons white vinegar 1/4 teaspoon salt 1/8 to 1/4 teaspoon pepper 1 lb. bacon, cooked and crumbled Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine macaroni, green onions, tomato and celery. In a small bowl, combine mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Cover and chill for at least 2 hours. Just before serving, add bacon. Love & Hugs,,Janet "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Appalachian Mountain Cobbler
Appalachian Mountain Cobbler 1 cup flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup sugar 1 cup milk 1/2 teaspoon vanilla 1/2 cup butter or margarine 4 cups fresh or canned fruit or berries; drained 1 cup fruit juice Mix until smooth the dry ingredients with the milk and vanilla. Melt butter in 8 x 10" baking pan. Pour batter over melted butter. Place over batter the fruit. Pour over the top, 1 cup fruit juice. Bake in preheated 350 degree oven for 30-35 minutes. until light brown. Love & Hugs,,Janet "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Chicken and Dumpling Casserole
Chicken and Dumpling Casserole 1 onion , chopped 1/2 cup celery 2 cloves garlic , minced 1/4 cup butter or margarine 1/2 cup all-purpose flour 2 teaspoons sugar 1 teaspoon salt 1 teaspoon dried basil 1/2 teaspoon pepper 4 cups chicken broth 1 (10 ounce) package frozen peas 4 cups cooked chicken DUMPLINGS 2 cups buttermilk baking mix 2 teaspoons dried basil 2/3 cup milk In a large saucepan, saute onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil, pepper& broth; bring to a boil. Cook& stir for 1 minute; reduce heat. Add peas& cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 9x13 pan. DUMPLINGS: Combine biscuit mix& basil (2 t.) in a bowl. Stir in milk w/ a fork until moistened. Drop by tablespoon onto casserole (12 dumplings). Bake uncovered@ 350 for 30 minutes. Cover& bake 10 minutes longer or until dumplings are done. Love & Hugs,,Janet "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Shenandoah Valley Apple Cake
Shenandoah Valley Apple Cake 1 c. cooking oil 2 c. sugar 3 eggs 1 1/4 tsp. vanilla 2 c. flour, sifted 1 tsp. salt 1 tsp. baking soda 3 c. pared apples, diced 1 c. walnuts, chopped 1 tbsp. flour Beat together oil, sugar, eggs and vanilla (about 3 minutes). Sift together 2 cups flour, salt and baking soda. Add to above, beating well. Stir in apples. Combine walnuts and flour. Stir into batter. Pour in greased and floured 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 1 hour. Cool and spread with caramel frosting. Combine 1/2 cup butter or oleo, 1 cup brown sugar (firmly packed) and 1/4 cup milk. Bring to boil and boil 3 minutes. Remove from heat and spread at once over top of cake. Love & Hugs,,Janet "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Spicy Rice
Spicy Rice 1/2 cup each chopped onions and celery 1 tbs butter or margarine 1 tsp salt 1/8 tsp each ground allspice and cinnamon 1/8 tsp ground black pepper 1 tbs brown sugar 3 cups cooked rice 1/2 cup raisins, plumped 1 tart cooking apple, cored and chopped 1/2 cup sliced almonds, toasted In a large skillet cook onions and celery in butter until tender crisp. Add seasonings, rice and raisins. Heat thoroughly. Stir in apple; remove from heat. Cover and let stand five minutes. Love & Hugs,,Janet "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Jezebel Sauce
Jezebel Sauce Ingredients: 6 oz pineapple preserves 10 oz apple jelly horseradish to taste 1 block cream cheese Combine the pineapple preserves, apple jelly, and horseradish. Pour over the cream cheese. Serve with crackers, etc. Love & Hugs,,Janet "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Chicken and Andouille Pasta
Chicken and Andouille Pasta Preparation Time: 30 MinutesYield:6 Servings 5 boneless chicken breasts 1 cup diced andouille 3/4 cup flour 1/2 cup olive oil 1/4 cup diced onions 1/4 cup diced celery 1/4 cup diced red bell pepper 1/4 cup diced yellow bell pepper 1/2 cup diced tomatoes 1/2 cup sliced mushrooms 1/4 cup diced garlic pinch of dry thyme pinch of dry basil 1 ounce dry white wine 4 cups heavy whipping cream salt and cayenne pepper to taste 1/4 cup chopped parsley 3 cups cooked rotini pasta Cut chicken breasts into one inch cubes and season with salt and pepper. Dust lightly with flour and set aside. In a ten inch heavy bottom saute pan, heat olive oil over medium high heat. Saute chicken until lightly browned on all sides. Add andouille, onions, celery, bell peppers, tomatoes, mushrooms and garlic. Saute approximately three to five minutes or until vegetables are wilted. Add thyme and basil and deglaze with white wine. Add heavy whipping cream and bring to a low boil. Stirring occasionally, allow cream to reduce and thicken until approximately one half in volume. Season to taste using salt and pepper. Add parsley and cooked pasta. Blend well into sauce and serve immediately. Love & Hugs,,Janet "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Cajun Blackened Fish or Chicken
Cajun Blackened Fish or Chicken
Ingredients and Equipment:
Fish fillets or chicken parts
Cajun spice mix (recipe follows)
Large cast-iron skillet
Cajun Spice mix:
5 tsp paprika
1 tsp ground dried oregano
1 tsp ground dried thyme
1 tsp cayenne powder (more to taste)
1/2 tsp finely ground black pepper
1/2 tsp finely ground white pepper
1/2 tsp garlic powder (optional)
Mix spices very well, and store in an air-tight container. Or, use
a commercial Cajun spice mix such as Paul Prudhomme's.
To prepare fish fillets:
(such as redfish, grouper, mahi, snapper, rockfish, etc.)
Rinse fillets and pat mostly dry with paper towel. Leave slightly
damp, as this moisture is going to adhere the spice paste to the fish.
Coat fillets with spice paste. Coat skillet with small amount of canola
or other high-heat oil, or oil spray (can be omitted, with slight risk
of sticking depending on condition of skillet). Get the skillet good
and hot, oil should be starting to smoke. Arrange fillets in skillet.
Turn when half-done. Cooking time will depend on heat, and thickness of
fillets - a minute on each side would be enough for typical rockfish
("Pacific red snapper") fillets. You want the spice coating not
to be fully black - just darkened. Serve with lemon or lime wedges.
To prepare chicken parts:
Skin parts, and remove excess fat. Rinse and pat mostly dry. Coat
with spice paste. Arrange in hot skillet. Cook 5 minutes on each side,
or until spice paste darkens up. Lower heat and continue cooking until
done (juice should run clear, not pink, if a thick piece is pierced
deeply with a knifetip), or finish in a 350 degree oven.
Love & Hugs,,Janet
"In our hands we hold today; In our dreams we hold
tomorrow; In our hearts we hold forever".
--~--~-~--~~~---~--~~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~--~~~~--~~--~--~---
[RecipesAndMore] Chicken Stew, New Orleans Style
Chicken Stew, New Orleans Style Servings: 4 Ingredients: 1 bunch of scallions, 6 to 8 2 ribs celery 1 large red bell pepper 4 skinless, boneless chicken breast halves 1/4 cup flour 1 tsp thyme 1/8 tsp cayenne pepper 2 Tbsp butter 1 Tbsp vegetable oil 3 cloves garlic, minced or crushed through a press 1 can (14 oz) stewed tomatoes with their juice (or diced tomatoes) 1/4 cup chicken broth 3 drop hot pepper sauce 1 bay leaf 1/4 lb kielbasa or other precooked garlic sausage 1) Coarsely chop the scallions. Dice the celery and bell pepper. Cut the chicken into bite sized pieces 2) In a plastic bag, combine flour, thyme and cayenne, and shake to mix. Add chicken and shake to coat lightly. Remove chicken and reserve excess flour mixture. 3) In a large skillet, warm 1 Tbsp. of the butter in the oil over medium high heat until the butter is melted. Add the chicken and cook until it is browned all over, about 7 min. Remove chicken to a plate and cover loosely to keep warm. 4) Add 1 remaining Tbsp. butter to the skillet and heat until melted. Add the garlic and the reserved dredging mixture. Cook, stirring, until the flour is no longer visible, about 1 min. 5) Add tomatoes and their juice, the chicken broth, scallions, celery, bell pepper, hot pepper sauce and bay leaf, and bring to a boil over medium-heat. Reduce heat to low, cover and simmer, stirring occasionally, until the vegetables are tender, about 15 min. 6) Meanwhile, dice the sausage. 7) Return the stew to a boil over medium-high heat. Return the chicken (and any juices that have accumulated on the plate) to the skillet along with the sausage, and heat until the chicken is cooked through, about 3 min. Remove the bay leaf before serving. Per Serving: Calories: 402 Protein: 39 gm Fat: 19 gm Carbohydrates: 18 gm Cholesterol: 117 mg Sodium: 792 mg A few notes: As can be seen above, this isn't a light, heart healthy kind of meal. I don't really know how to fix that other than getting rid of the kielbasa which takes a lot away from the taste. I tend to add more seasoning in the form of both hot pepper sauce and paprika and I tend to cook it a bit longer on the last stage for a better mix of flavor. Love & Hugs,,Janet "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Coconut Praline Coffee Cake recipe
Coconut Praline Coffee Cake recipe Source: The Creole Cookbook - Oxmoor House 1976 2/3 cup evaporated milk 3/4 cup granulated sugar 1/2 teaspoon salt 2 eggs 3/4 cup soft butter Sifted all-purpose flour 2 packages dry yeast 1/2 cup warm water 2/3 cup firmly packed light brown sugar 2/3 cup flaked coconut Praline Frosting Place the evaporated milk, sugar, salt and eggs in large bowl of electric mixer and beat until mixed. Add 1/2 cup butter and 2 cups flour and beat with mixer until smooth. Dissolve the yeast in warm water. Add with 1 cup flour to the milk mixture and beat at medium speed for 3 minutes. Stir in 2 cups flour and cover. Let rise for about 1 hour and 30 minutes or until doubled in bulk. Punch down. Turn out onto a well-floured pastry cloth or board and knead lightly. Roll out into a 10 x 15-inch rectangle. Mix remaining butter, brown sugar, 2 tablespoons flour and coconut and spread on the dough. Roll from long side as for a jellyroll and place, seam side down, in a greased 10-inch tube pan. Press ends together to seal, then cover. Let rise for about 1 hours or until doubled in bulk. Bake at 350 degrees F for 45 minutes and remove from pan. Frost with Praline Frosting while warm. Decorate with pecan halves, if desired. Praline Frosting: 1/4 cup firmly packed brown sugar 2 tablespoons evaporated milk 2 tablespoons melted butter 1 cup unsifted confectioners sugar Combine the brown sugar, evaporated milk and butter in a bowl. Add the confectioners sugar and beat until smooth. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Catfish Gumbo recipe
Catfish Gumbo recipe 1 cup chopped green bell pepper 1 cup chopped celery 1 cup chopped onion 2 cloves garlic, minced 1/4 cup vegetable oil 2 (14 1/2 ounce) cans beef broth 1 (16 ounce) can tomatoes, undrained and chopped 1 teaspoon salt 1/2 teaspoon dried whole oregano 1/2 teaspoon dried whole thyme 1/2 teaspoon red pepper 1 bay leaf 2 pounds farm-raised catfish fillets 1 (10 ounce) package frozen sliced okra, thawed Hot cooked rice Sauté green pepper, celery, onion and garlic in hot oil in a Dutch oven until tender. Stir in broth and next 6 ingredients; bring to a boil. Cover, reduce heat and simmer 30 minutes, stirring occasionally. Cut catfish into 1-inch pieces; add to gumbo and simmer 10 minutes. Stir in okra; cook an additional 5 minutes. Remove bay leaf. Serve over rice. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Note From Janet
Hey ya'll I'm back up and running again. Computer modem fried again. Also been in Iowa City with Ashlee. Took her back for her Xrays since having the bone graft done. They weren't able to tell us anything till Monday. Her cleft team has to meet and discuss the next step. I will call over there Monday afternoon or Tues and see what they have to say. Doctor Canady said that looking at them yesterday they looked good to him but the orthodonist has to look at them now. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Elvis Peanut Butter Cake
Elvis Peanut Butter Cake 2 cups all-purpose flour 2 cups granulated sugar 1 tsp salt 1 tsp baking soda 1 cup water 1 cup butter 1/2 cup peanut butter 1/2 cup buttermilk 2 large eggs FROSTING: 1/2 cup butter 1/4 cup peanut butter 3 tbsp buttermilk 1/2 tsp vanilla extract 2 cups icing sugar Chopped roasted peanuts, to taste In large bowl, stir together flour, sugar, salt and baking soda. Add water, butter and peanut butter to medium pan. Bring to boil on high heat, stirring occasionally. Pour over flour mixture. Stir until blended. Whisk together buttermilk and eggs. Whisk into batter until blended. Divide batter among 2 greased and floured 9-inch cake pans. Bake in preheated 350F oven 20 to 25 minutes, or until tester comes out clean. Cool in pan 5 minutes. Turn out on to rack. For frosting, add butter, peanut butter and buttermilk to small pan. Bring to boil on high heat, stirring frequently. Whisk in vanilla, then icing sugar until smooth. Frost cake while still warm. Spread frosting on top of 1 cake layer. Top with second cake layer. Spread frosting on top and sides. Sprinkle peanuts on top. Chill, covered, in refrigerator before serving. Makes 16 to 20 small servings. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Unusual strawberry ice tea fizz
Unusual strawberry ice tea fizz 2 cups fresh strawberries hulled and sliced 1/2 cup granulated sugar 5 cups boiling water 1 family size tea bag 12 ounce can frozen lemonade concentrate thawed 1 quart chilled club soda Ice Cubes In bowl combine strawberries and sugar then set aside. In large bowl pour water over tea bag and steep 5 minutes. Discard tea bag and cool tea to room temperature. Stir in strawberries and lemonade concentrate and chill. To serve stir in club soda and ladle over ice cubes in tall glasses. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Unusual strawberry ice tea fizz
Unusual strawberry ice tea fizz 2 cups fresh strawberries hulled and sliced 1/2 cup granulated sugar 5 cups boiling water 1 family size tea bag 12 ounce can frozen lemonade concentrate thawed 1 quart chilled club soda Ice Cubes In bowl combine strawberries and sugar then set aside. In large bowl pour water over tea bag and steep 5 minutes. Discard tea bag and cool tea to room temperature. Stir in strawberries and lemonade concentrate and chill. To serve stir in club soda and ladle over ice cubes in tall glasses. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Rich & Thick Potato Soup
Rich & Thick Potato Soup 1 Pkg Medium or Hot Sausage (Browned with Onion) 1 Large Onion 1 Large Bag Shredded Cheese 1 Large Can Cream Of Mushroom 1 Large Can Cream Of Celery 1 Large Can Cream Of Chicken 1 Large Pkg Shredded Hashbrowns 1 8 Oz Container Of Sour Cream 1 8 Oz Pkg Of Cream Cheese ~softened 2 Cans Of Chicken Broth 2 1/2 Cups Milk Brown Sausage with Onion, combine remaining ingredients into crockpot. Simmer on low all day. Stirring Occasionally. Serve Topped With Real Bacon Bits, Cheese, and Buttered Crackers. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Salsa Skillet Chicken
Salsa Skillet Chicken 1 pound boneless skinless chicken breasts, cut into bite-size pieces 1 large onion, coarsely chopped 1 green, yellow or red bell pepper, chopped 1 large tomato or 1 can diced tomatoes 1 jar salsa (your favorite) 2 tablespoons sugar Salt and pepper Brown chicken in canola oil in a large skillet. Add onion and bell pepper. Cook until just tender. Add tomato, salt, pepper, and sugar. Mix well. Add salsa and cook over low heat stirring frequently for about 10 minutes or until hot and bubbly. Serve over rice. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] POWDERED SUGAR POUND CAKE
POWDERED SUGAR POUND CAKE 1 1/2 cups (3 sticks) real butter 16 oz powdered sugar 6 eggs 1 tsp vanilla extract 2 3/4 cups sifted flour (2 1/2 cups before sifting) Preheat oven to 300*F. Grease and flour a Bundt pan or 2 loaf pans; set aside. Beat butter until creamy; gradually add powdered sugar and blend well. Add eggs, one at a time, and beat well after each addition. Beat in vanilla. Gradually and gently add flour. Blend a short time after all flour is added. Pour batter into prepared pan(s). Bake 1 1/2 hours in 300*F oven. Makes 1 cake or 2 loaves. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] HONEY BUN CAKE
HONEY BUN CAKE 1 package yellow cake mix 3/4 cup oil 4 eggs 8 oz sour cream 1 cup brown sugar 1 Tablespoon cinnamon 2 cups powdered sugar 1/4 cup milk 1 Tablespoon vanilla Preheat oven to 325. Lightly grease or spray a 9 x 13 pan with Pam. In a large bowl, place cake mix, oil, eggs, and sour cream. Stir by hand about 50 strokes, or until large lumps are gone. Pour ½ of batter into pan. Mix brown sugar and cinnamon together and sprinkle on top of batter in pan. Spoon other ½ of batter on top of the brown sugar mixture. Swirl cake with knife. Bake 40 minutes or until done. Whisk together powdered sugar, milk, and vanilla until smooth. Pour over hot cake as soon as the cake is out of the oven. Serve warm or cold. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] CHICKEN and BROCCOLI ALFREDO
CHICKEN and BROCCOLI ALFREDO 1/2 pkg spaghetti (8 oz) 1 cup fresh or frozen broccoli florets 2 tbs butter 1 pound boneless chicken breasts, cubed 10 3/4 oz can cream of mushroom soup 1/2 cup milk 1/2 cup grated Parmesan cheese 1/4 tsp pepper Cook spaghetti according to package directions. Add broccoli for last 4 min. of cooking time, drain. Heat butter in skillet. Add chicken and cook until browned. Add soup, milk, cheese, pepper and spaghetti mixture and heat through. SERVE WITH ADDITIONAL PARMESAN CHEESE. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Ginas Mustard Chicken
Ginas Mustard Chicken 4 boneless, skinless chicken breast halves 1/4 tsp. salt 1/8 tsp. pepper 1/2 cup Dijon mustard 1 egg, beaten 3/4 cup Italian-style dry bread crumbs Heat oven to 375. Spray 13x9 pan with cooking spray. Sprinkle chicken with salt and pepper. Spread mustard on both sides of chicken. Dip chicken egg, then coat with bread crumbs. Place in pan. Bake uncovered about 25 minutes or until juice of chicken is not longer pink when center of thickest pieces are cut. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Glenmora Gumbo
Glenmora Gumbo 1/2 cup oil 3 Tbsp. flour 1 lb. andouille sausage 1 medium onion, chopped 1 medium green pepper, chopped 2 stalks celery, chopped 1 red bell pepper, chopped 1 Tbsp. butter 1 tsp. garlic 1 tsp. thyme 1/2 tsp. black pepper 1 1/2 tsp. salt 2 bay leaves Pinch crushed red pepper 2 cups chicken stock 1 cup diced chicken Heat oil in a saucepan. Add flour and cook until flour turns a dark brown. Set aside. In another saucepan, saute andouille sausage, onion, celery, bell peppers, garlic, and seasonings in butter for about 10 minutes. Add chicken stock and simmer for 10 minutes. Let mixture come to a good boil. Add roux and simmer for one hour. Add in one cup of diced chicken. Serve gumbo over hot rice. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Andouille Smoked Sausage in Red Gravy
Andouille Smoked Sausage in Red Gravy 6 Tablespoon Unsalted butter 1/2 Cup Chopped green peppers 1-1/2 Pound Andouille smoked sausage [2-inch pieces] 1 Teaspoon Minced garlic 8 Teaspoon Tomato sauce 3 Cup Onions 1/4 Cup Chopped parsley 6 1/2 Cup Pork or beef stock 1 Cup Chopped green onion tops 1-1/2 Teaspoon Cayenne pepper 3/4 Teaspoon Salt 1/2 Cup Chopped celery Melt butter in Dutch oven. Add sausage, cover, and cook without stirring about 7 minutes. Turn over and sprinkle 2 c. of onions on top. Cover and cook another 7 minutes. Should be dark brown sediment on pan bottom. Add 3/4 c. of stock and scrape bottom. Add pepper and salt, stirring, scraping, and turning. Cover and cook 2 minutes, scraping once. Add celery, green peppers and garlic. Cover and cook 3 minutes, scraping once. Add tomato sauce and cook uncovered 5 minutes, scrapping occasionally. Add 1/2 c. onions. Cook 8 minutes until large puddles of oil have broken out and tomato mixture is thick. Stir only if sticking. Add parsley and 1/2 c. of the green onions. Add 3-1/4 c. more stock and scrape. Cook 20 minutes until liquid is thick dark red gravy. Stir occasionally. Stir in remaining stock and onions. Bring to boil, reduce heat, and simmer, stirring frequently, about 14 minutes, until gravy is noticeably thicker but still juicy. Remove from heat and serve immediately. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Andouille Smothered Beans
Andouille Smothered Beans 2 Tablespoon Vegetable oil 1/2 Pound Andouille sausage; finely chopped 2 Cup Julienned onions 1/2 Cup Chopped celery Salt; to taste Cayenne pepper; to taste 2 Tablespoon Chopped garlic 1 Pound Navy beans; rinsed, soaked overnight, drained 2 Bay leaves 8 Cup Water; to 10 cups 1/4 Cup Chopped green onions In a small stock pot, heat the vegetable oil. When the oil is hot, add the Andouille and render for 3 to 4 minutes. Stir in the onions and celery. Cook the vegetables for 2 to 3 minutes, or until the vegetables start to wilt. Season the vegetables with salt and cayenne. Stir in the garlic, beans, and bay leaves. Add the water and bring the liquid up to a boil. Reduce to a simmer and cook for 3 hours, uncovered, or until the beans are soft and creamy. Stir the mixture occasionally and check the seasonings for salt and cayenne. Stir in the green onions. Serve the beans with the Pan?Fried Catfish (the recipe for which is included in this collection). This recipe yields 8 servings. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Cajun Bread
Cajun Bread 1 loaf freezer bread 1 pound pan sausage 1 large onion, chopped 2 cups cheddar cheese, shredded Jalapenos, chopped or sliced Thaw bread. Cook sausage and add onions toward the end of the cooking time. Drain. Roll out bread after it has thawed. Mix cheese and jalapenos with sausage and onion mixture and spread over bread. Fold bread over and seal. Let it rise. Bake in 425º oven for 20-25 minutes. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Chicken Etouffee
Chicken Etouffee Straight from New Orleans, 2 tablespoons butter 2 tablespoons oil 1 onion, chopped 3 cloves garlic, minced 1/2 cup chopped celery 1 green bell pepper, chopped 6 boneless skinless chicken breasts 1/4 cup flour 1/8 teaspoon cayenne pepper 1-1/2 teaspoons Cajun or Creole seasoning blend 1 (14 ounce) can chicken broth 1 (14 ounce) can diced tomatoes, undrained 2 tablespoons tomato paste 1 pound small raw shrimp, devined and peeled PREPARATION: In large skillet, melt butter and oil together over medium heat. Add vegetables and stir. Meanwhile, cut chicken breasts into 3 pieces each and dredge in a mixture of the flour, cayenne pepper, and the seasoning blend. Remove vegetables from skillet. Add coated chicken to the skillet along with any remaining flour mixture; cook and stir until browned, about 5-6 minutes. Return vegetables to skillet along with chicken broth, tomatoes, and tomato paste. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until chicken is cooked and sauge is thickened. Add shrimp to the skillet; simmer for 3-5 minutes longer until shrimp curl and turn pink. Serve over hot cooked rice. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Chicken Chowder
Chicken Chowder Makes: 4 servings 3 cups chicken broth 1/2 cup water 1 pound cubed cooked chicken breast meat/or leftover cooked chicken 1 1/2 teaspoons dried oregano 1/4 teaspoon pepper 1/2 cup uncooked long grain rice 1 tablespoon olive oil 3 cloves garlic, minced 1 onion, finely chopped 1 carrot, finely chopped 3 tablespoons all-purpose flour 1 cup milk In a large saucepan bring chicken broth and water to a boil.Stir in chicken and season with oregano and pepper.Add rice and reduce heat.Heat olive oil in a medium saucepan over medium heat and saute garlic,onion,carrot until tender.Thoroughly mix in the flour.Transfer to the broth mix.Stir milk into the mixture and continue to cook stirring occasionally until thickened about 30 mins HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Morning from Janet
I just talked to mom she went to work this morning,, the roads are still snow covered and it was still snowing up till about a 1/2 hour ago. She said it took her 3 tries to get up in her driveway but she made it. Hopefully the trucks will get out and get everything cleared out again. They got alot of snow in Desoto and the area towns. My brother has been out pushin' snow since midnight,he's loving it all too.* For 28 yrs. he's worked for the Iowa DOT.* HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Sunshine Salad
Some of us could use some *Sunshine* today.. Sunshine Salad 1 (8 oz) tub sour cream 2 c mini marshmallows 1 c shredded coconut 1 (16 oz) can pineapple chunks 2 small cans manderin oranges Combine the sour cream, marshmallows, and coconut and set aside at room temperature for 30 minutes. Drain fruit and add to the cour cream mixture. Chill 2 hours before serving. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Velveeta Taco Mac and Cheese
This is good Velveeta Taco Mac and Cheese Homemade Hamburger Helper 1 pound ground beef 1/3 cup Chunky Salsa 1 1/2 teaspoons chili powder 2 cups (8 ounces) elbow macaroni, uncooked 1/2 pound (8 ounces) Velveeta, cut up Brown meat in large skillet on medium-high heat; drain. Stir in 2 3/4 cups water, salsa and chili powder. Bring to boil. Stir in macaroni; cover. Reduce heat to medium-low; simmer 8 to 10 minutes or until water is almost absorbed. Add Velveeta; cook until melted, stirring frequently. Garnish with 1/2 cup crushed tortilla chips, 1/4 cup chopped tomato and 2 tablespoons chopped green onion, if desired HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Happy Valentines Day
Flip The Script For Valentine's Day For guys (or gals) who don't cook a lot, take it upon yourself to cook a Valentine's dinner for your significant other. Try cooking your partner's favorite dish. Even if the meal turns out less than perfect, the thoughtfulness and effort will be appreciated. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Whats in ya'lls pots tonite
Whats Cooking in ya'lls kitchen tonite?? I fixed a pot of chili for the weather we are having! I will do up some cheese bread in the oven since I have it going for some extra heat. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Cooking Rice
I have a rice cooker I have had for years and years,, it still cooks the best rice for me. I have cooked it on the stove before, but I like the cooker better myself. Hugs,Janet --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Morning from Janet
Morning ya'llWell guess our bad storm is still over in NE. heading this way,,,they are saying we are in for the worst Snow storm of the season,! GREAT Looks like everything is ok for this morning,, will leet ya'll know what hits us later today. Maybe another snowday tomorrow. Gotta get ready to go, chat later ya'll Janet HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Group Question
What Colors or color is ya'lls Kitchen? Mine is red and with beige. With light oak wood floors. Oak cabinets. Hugs,Janet "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: tonight's dinner
I have always used 1 cup water, 1 cup rice. When I started making rice oh some 30 years ago, my x-ma-inlaw said if ya want perfect rice everytime ya use 1 and 1. She was born and raised in South LA. where rice is made everyday. Hugs,Janet Yeah I'm up early,, Bryce had to be at work at 5am he works till 7:45 then goes to school. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Hurricanes
Put the straw down now,, thats what kicks ya butt,,lol I made homemade pizza before I started, so I am good,,hehehehe Janet ehem, ehem, excuse mwa but is it still happy hour on our list? hmm, I think I bestslow down a bit, LOL! got to cook some dinner for hubby, and well, I don't he would say that hurricanes are very nutritious for us, gigglegigglegiggle Go on & touch someone with a little sugar --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Hurricanes
okkie dokkie,, I got mine,, this one will have to be my last,, hell I have a 24 oz glass I'm suprised I can still type,, I'll have to look back over my work tomorrow,lol Janet --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Hurricanes
I did offer Tim some, but he's a beer drinker, not much on the mixed drinks. Although he will drink up my Wine-coolers when he ain't got any brew in the fridge. He likes the Fuzzy Navals,and the Strawberry ones. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Hurricanes
HEHE I have Jerry Beads too,,Heheheh my kids think I am awful for getting them,, but hey that was 17 ,,18 years ago,, before I was mommy, Gosh I wish I was down there right now,,, Hugs,,Janet --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: question about zip lock bags for steaming
Nope not tried them,, how about them baggies ya suck the air out of now?? It comes with this qizmo that vaccums it airtight. Anyone tried them yet? Hugs Janet --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Hurricanes
Don't rock the boat,, don't tip the boat over,, Please don't rock the boat, Well girls,, its 7:25 should we have another?? Heck why not,, I will probably have another late start again tomorrow,, they better call me this time BEfore my route starts this time. Janet --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: [Bulk] [RecipesAndMore] Re: Do YOU Read Emails?
hehehehee Jnaet --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Hurricanes
Yes they are,, when were ya there,, I was there a few times while I lived in LA. Was hell trying to get in,, but once we got in we were there till closing,,Loved the piano music,,we had our pictures taken by some lady who was going around selling pictures. I still have them and the Glasses. Hugs,,Janet --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Hurricanes
hehe Tim came home,, saw the bottles on the counter,, he giggled and said Ashlee will be calling him telling him,,mommy fell and can't get up,,,lol I don't think so! I'm still going strong,,,lol --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: [Bulk] [RecipesAndMore] Re: Do YOU Read Emails?
YES I am sick of the emails telling me about a dead relative that has left me millions,and billions,, for one,, I have no rich ass relatives in a far away country, and if I did,, they would not email me about !! I wonder how many people have been suckered into that mess. Hugs Janet --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Hurricanes
after I sent that recipe for the bloody marys I had to have one,, that was 3 of them ago,,lol They are going down really good. lol Hugs,,Janet --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Hurricanes
Hurricanes a.. 4 oz Dark Rum b.. 2 oz Lemon Juice c.. 2 oz Red Passion Fruit Mix Serve in a Hurricane Glass filled with Crushed Ice, garnish with Orange slice and cherry HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] ANDOUILLE RECIPE Cajun Sausage
ANDOUILLE RECIPE 2 1/2 pounds boneless pork butt, 1/2-inch pieces 1/2 pound pork fat, cut into pieces 1/4 cup Essence, recipe follows 2 tablespoons paprika 1 tablespoon minced garlic 1 1/2 teaspoons freshly ground black pepper 1 teaspoon salt 3/4 teaspoon file powder 3/4 teaspoon chili powder 3/4 teaspoon crushed red pepper 1/2 teaspoon ground cumin Combine the pork, pork fat, Essence, paprika, garlic, black pepper, salt, file, chili powder, red pepper, and cumin in a large bowl and mix well. Pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight. To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste. Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties. Preheat a home smoker to 250 degrees F. Smoke the sausage for 11/2 hours. Remove from the smoker and use as desired. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] SIMPLE CHICKEN AND SAUSAGE GUMBO
SIMPLE CHICKEN AND SAUSAGE GUMBO Perhaps the simplest of the gumbos, but a hearty one and a classic combination. If you can't find andouille, use a local smoked sausage or kielbasa or whatever smoked sausage you like. This one's easy to knock off quickly for a great evening's meal. 1 cup oil 1 cup flour 2 large onions, chopped 2 bell peppers, chopped 4 ribs celery, chopped 4- 6 cloves garlic, minced 4 quarts chicken stock 2 bay leaves 2 teaspoons Creole seasoning, or to taste 1 teaspoon dried thyme leaves Salt and freshly ground black pepper to taste 1 large chicken (young hen preferred), cut into pieces 2 pounds andouille or smoked sausage, cut into 1/2" pieces 1 bunch scallions (green onions), tops only, chopped 2/3 cup fresh chopped parsley Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats. In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it. Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes. Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed. Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Boudreaux's Zydeco Stomp Gumbo
Boudreaux's Zydeco Stomp Gumbo Yields: 5 servings INGREDIENTS: 1-1/2 teaspoons olive oil 1/2 cup skinless, boneless chicken breast halves - chopped 1/4 pound pork sausage links, thinly sliced 1/2 cup olive oil 1/2 cup all-purpose flour 1 tablespoon minced garlic 6 cups chicken broth 1/2 (12 fluid ounce) can or bottle beer 3 stalks celery, diced 2 roma (plum) tomatoes, diced 1/2 sweet onion, sliced 1/2 (10 ounce) can diced tomatoes with green chile peppers, with liquid 1 tablespoon chopped fresh red chile peppers 1/2 bunch fresh parsley, chopped 2 tablespoons Cajun seasoning 1/2 pound shrimp, peeled and deveined DIRECTIONS: 1. Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside. 2. In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute. 3. Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often. 4. Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Bloody Marys by the Pitcher
These sound good right now! Bloody Marys by the Pitcher 1 (32-ounce) bottle Mild or Spicy TABASCO® brand Bloody Mary Mix 1 1/2 cups vodka or gin celery stalks Combine TABASCO Bloody Mary Mix and vodka in a 2-quart pitcher; stir well and chill. Pour into ice-filled glasses and garnish with celery. When I lived in Glenmora,LA. there was a bar called Rosie's she would make the best bloody marys but she used huge pickled spiced green beans instead of celery,, if ya never had pickled greenbeans,,Found some they are the best! Makes 8 servings. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] King Cake
King Cake a.. 3 1/2 cups sifted cake flour b.. 1 1/2 cups sugar c.. 1 cup water d.. 2/3 cup vegetable oil e.. 1/3 cup nonfat dry milk f.. 3 teaspoons baking powder g.. 1 teaspoon vanilla h.. 1/2 teaspoon salt i.. 8 egg whites j.. Tiny china or plastic baby doll (optional) Lemon Glaze: a.. 1 cup sifted powdered sugar b.. 1 tablespoon fresh lemon juice c.. 1/2 teaspoon grated lemon rind d.. Dash of salt e.. 2 to 3 tablespoons hot water Decorations: a.. Purple and green sugar crystals b.. Gold dragées Preheat oven to 375°F. Grease and flour a 10-inch fancy tube pan. Sift flour before measuring and combine with sugar, water, oil, dry milk, baking powder, vanilla, and salt in a bowl. Mix until smooth. Beat egg whites until stiff and fold into batter until evenly blended. Pour batter into prepared pan. Bake 40 to 50 minutes or until cake bounces back when gently touched in center. Press doll into cake, if using. Turn cake out of pan onto cake rack and cool thoroughly. Meanwhile, combine lemon glaze ingredients in a small bowl and stir until smooth; drizzle over cooled cake. Decorate cake with colored sugar crystals and dragées. Makes one 10-inch tube cake, about 20 slices. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Caramel Pie
Well great,, now I know it is really possible,, does the milk turn like carmel then? Thanks for the review, Hugs,Janet --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Louisiana One Dish Meal
Louisiana One Dish Meal 1/2 lb. ground beef 1 med. onion, chopped 1 sm. green bell pepper, diced 1 clove garlic, chopped fine Salt & pepper to taste 2 tbsp. vegetable oil 1 sm. can English peas 1/4 lb. spaghetti 3 1/2 c. canned tomatoes 1/4 lb. grated cheese Place meat, onion, bell pepper, garlic, salt and pepper and vegetable oil in a skillet and cook about 5 minutes. Spread meat mixture over bottom of casserole dish. Drain peas and spread over top of meat. Cook spaghetti according to direction on the package, drain and put on top of peas. Cut up tomatoes and place tomatoes and juice over spaghetti. Do not stir. Bake at 375 degrees for 45 minutes. Turn off heat, sprinkle cheese on top of casserole and let stay in oven until cheese is melted. Serve hot HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Pork Stroganoff
Pork Stroganoff Preparation Time 1:00 Serves 6 1 1/2 pounds ground pork 2 tablespoons olive oil 3 tablespoons butter 1/2 cup onions -- chopped 1/2 cup green bell pepper -- chopped 1/2 cup fresh tomatoes -- chopped 1 tablespoon minced garlic 2 tablespoons Worcestershire sauce 1 teaspoon basil 1/2 teaspoon nutmeg 1/3 cup white wine salt and pepper -- to taste Sauce 1 can cream of mushroom soup 1 cup sour cream 1 cup milk 2 cups grated cheddar cheese Noodles 2 quarts water 12 ounces wide egg noodles 1 teaspoon olive oil 1 teaspoon salt In a hot skillet add 2 tablespoons of olive oil and 3 tablespoons of butter. Add the ground meat and onions and start browning meat. Add the tomatoes, bell pepper, and garlic. Add all of the spices, the worcestershire sauce, and the wine. Cover and cook for about 15 to 20 minutes or until meat is done. Combine the browned meat, sauce, and the egg noodles in a 13 X 9 casserole dish. Cover and cook in a 400 degree oven for about 20 minutes. Uncover and sprinkle the cheese over the top. Cook for another 10 minutes until the cheese is melted. Sauce: Combine the cream of mushroom soup, sour cream, and milk. Mix well. Add this mixture to the browned meat. Noodles: In a large pot add 2 quarts of water, 1 tablespoon of olive oil, and 1 teaspoon of salt. Bring to a boil then add the egg noodles. Cook until tender. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] SCALLOPED CHICKEN
SCALLOPED CHICKEN 4 cups cooked chicken 10 cups dried bread cubes 6 cups chicken broth 4 eggs, slightly beaten 1½ tsps. salt ¼ tsp. pepper ¾ tsp. sage ¾ tsp. poultry seasoning 2 tsps. margarine 1 small onion, chopped 1 cup finely chopped celery 1 can cream of chicken soup Mix all and pour into shallow buttered dish, bigger than 9x13". Bake 350° 2 hours, uncovered. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Apple Pecan Caramel Pie
Apple Pecan Caramel Pie 3 Delicious apples-slice thin & peel 3 MacIntosh apples, slice thin & peel 1/4 cup sugar 3 T flour 1 1/2 tsp. cinnamon 1 pie shell, slightly baked, light brown 1 cup firmly packed brown sugar 1/4 cup flour 1/2 cup butter 1/2 cup oatmeal 1/2 jar caramel syrup 1/2 cup chopped pecans Combine and mix first 5 ingredients. Place in a baked pie shell. Mix the brown sugar, flour, butter and oatmeal until it looks like little peas. Put over apples and bake at 325 degrees for 1 hour. Remove from oven. Drizzle some of the caramel syrup over the pie, then put pecans over and let stand for about 15 minutes. Pour on remaining syrup, cool and cut. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Caramel Pie
Ok I found this recipe,, anyone ever heard of this done before? If gramma were still alive I'd call her on this one. Caramel Pie 2 cans Eagle Brand Condensed Milk 1 large Graham Cracker Pie Crust Cool Whip Chopped Nuts (optional) Tear labels off cans and put them in a large stock pot. Cover the cans with water and boil for two hours. Make sure that the cans stay covered with water. take the cans out of the water and let cool for about an hour. Do Not Open The Cans Until They Have Cooled. Once cooled, open the cans and pour into pie crust. Top with Cool Whip and chopped nuts. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] OVEN-BAKED CHICKEN
OVEN-BAKED CHICKEN ½ cup flour 1 tsp. salt 1 tsp. onion salt 1 tsp. garlic salt 1 tsp. paprika 1 tsp. dried mustard 1 tbsp. parsley flakes Mix all ingredients, place in a paper sack. Shake a piece of chicken in the bag, to coat; dip in ¼ cup melted butter. Place chicken, skin side down, in a 9x13" pan. Bake at 375° for 1 hour, turning halfway through. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Holly Dog Ginger Snaps
here's one for our fur babies Holly Dog Ginger Snaps 1/2 cup molasses 2 tablespoons honey 1/2 cup water 1/4 cup vegetable oil 3 cups white flour 1 teaspoon baking soda 1/4 teaspoon cinnamon 1/2 teaspoon ground cloves 2 tablespoons ground ginger 1/2 cup chopped pecans Instructions: Preheat oven to 350 degrees. In a bowl, combine molasses, honey, water and oil. In another bowl, mix flour, baking sodea, cinnamon, cloves, ginger and pecans. Stir dry mixture into wet and mix well. On a lightly floured surface, knead and roll out dough to 1/4 inch thick, then cut into shapes. Place on a greased baking sheet and bake for 20 minutes. Cool on a rack then store in a sealed container. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Fish Buying Tips
Fish Buying Tips Fish meat should be firm, not soft or mushy. Fish eyes should be shiny and protrude from the fish. If they are dull or sunken, the fish should be avoided. The fish should smell fresh and not overly fishy or musty. The skin should have a nice sheen and the scales should not be coming off. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Seasoned Beef and Rice
Seasoned Beef and Rice Ingredients: 1 pound of ground beef ¼ cup chopped bell pepper 1 package of taco seasoning 2 cups uncooked whole grain rice 1 cup of butter (melted) Optional: chopped onion, added to taste Directions: Bring rice to a boil in 2 quarts of water until grains are tender (this occurs in about 25 minutes); avoid stirring too often or it will become mush. Brown ground beef in a separate pan. Add onion, bell pepper and taco seasoning then stir until well blended. Drain rice when cooked and set aside in saucepan. Meanwhile, spoon the prepared ground beef in the middle of a large plate and add the rice around the ground beef. The melted butter may be drizzled over the rice (seasoning may also be added, to taste). HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: [Janetskitchen] Mexican-Style Chicken-Filled Tortillas
Anyone watching the game? Who wants who to win? I was for both teams thoughout the season,, now I'm stuck in the middle,, both teams are good. Janet --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Hi Gang
Another one of my favorites is Chicken Gumbo with good spicy sausage. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Hi Gang
I have a few,, creamy Potato is one,, Homemade Beef & vegetable soup is another, and chicken potpie.Some may not call that one a soup,,but I do,, hugs Janet --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Chicken-Fried Cube Steaks
Chicken-Fried Cube Steaks Here in the Ozarks, country-fried steak is a staple. These are wonderful served with mashed potatoes and some freshly baked rolls. I developed the recipe to meet the spicy tastes of my family - our six children range from 26 to 14. -Toni Holcomb, Rogersville, Missouri 2-1/2 cups all-purpose flour, divided 2 tablespoons pepper 1 to 2 tablespoons white pepper 2 tablespoons garlic powder 1 tablespoon paprika 1-1/2 teaspoons salt 1 teaspoon ground cumin 1/4 to 1/2 teaspoon cayenne pepper 2 cups buttermilk 2 cans (12 ounces each) evaporated milk 8 beef cube steaks (4 ounces each) Oil for frying 1 teaspoon Worcestershire sauce Dash hot pepper sauce Directions: In a shallow bowl, combine 2 cups flour and seasonings; set aside. In another bowl, combine buttermilk and evaporated milk. Remove 3-1/2 cups for gravy and set aside. Dip cube steaks into buttermilk mixture, then into flour mixture, coating well. Repeat. In a skillet, heat 1/2 in. of oil on high. Fry steaks, a few at a time, for 5-7 minutes. Turn carefully and cook 5 minutes longer or until coating is crisp and met is no longer pink. Remove steaks and keep warm. Drain, reserving 1/3 cup drippings in the skillet; stir remaining flour into drippings until smooth. Cook and stir over medium heat for 5 minutes or until golden brown. Whisk in reserved buttermilk mixture; bring to a boil. Cook and stir for 2 minutes. Add Worcestershire sauce and hot pepper sauce. Serve with steaks. Yield: 8 servings (4 cups gravy). HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Country Fried Chicken
Country Fried Chicken A real country meal, and My dad's favoite meal,, Chicken, deviled eggs and a potato salad, macaroni salad,and sliced bread spread with real mayo. 1 fryer chicken (3 pounds) or equivalent pieces 3/4 to 1 cup buttermilk COATING: 1-1/2 to 2 cups all-purpose flour 1-1/2 teaspoons salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 tablespoon paprika 1/4 teaspoon ground sage 1/4 teaspoon ground thyme 1/8 teaspoon baking powder Oil for deep-fat frying Wash and pat dry chicken pieces with paper towel; place in large flat dish. Pour buttermilk over chicken; cover, and allow to soak at least 1 hour or overnight in refrigerator. Combine coating ingredients in double strength paper bag and shake chicken pieces, one at a time, to coat well. Lay coated pieces on waxed paper for 15 minutes to allow coating to dry (will cling better in frying). Meanwhile pour oil to depth of 1/2 in. in electric skillet and heat to 350°-360°. Fry chicken, several pieces at a time, for about 3 minutes on each side. Be careful not to overcrowd. Reduce heat to 325°; cook chicken, turning occasionally, for 25-35 minutes or until juices run clear and chicken is tender. Remove to paper towel-lined platter. Yield: 4 servings. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Smothered Fried Chicken
Smothered Fried Chicken 1 cup all-purpose flour 2 teaspoons salt 1-1/2 teaspoons Creole seasoning 1/2 teaspoon pepper 3 tablespoons of oil chicken legs and/or thighs (3-1/2 to 4 pounds) 1 onion sliced or diced 2 cups water Directions: In a shallow bowl or large resealable plastic bag, combine dry ingredients. Dredge chicken. Heat oil in a large skillet, fry chicken, a few pieces at a time, until brown on all sides. Add water;& onions,bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until juices run clear. Thicken gravy if desired. Serve with rice or mashed potatoes.Yield: 4 servings. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Valentine:Peanut Butter Chocolate Kiss Cookies
Valentine:Peanut Butter Chocolate Kiss Cookies 1 c. butter 2/3 c. creamy peanut butter 1 c. sugar 1 c. brown sugar 2 eggs 2 tsp. vanilla 2 2/3 c. flour 2 tsp. baking soda 1 tsp. salt 16 oz. pkg. chocolate kiss candy Combine butter, peanut butter and sugars; blend until creamy. Add eggs and vanilla; blend. Mix flour, salt and soda, add to cream mixture; stir well. Roll dough into quarter size balls. Roll ball in bowl of sugar. Bake dough at 350 degrees for 8 minutes, take out, place chocolate kiss in center of each cookie. Bake an additional 2 minutes. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Sweet and Sour Pot Roast
Sweet and Sour Pot Roast 12 sm white potatoes -- peeled 1 3 lb boneless beef chuck roast 1 tbsp cooking oil 1 c chopped onion 1 15 oz can tomato sauce 1/4 c brown sugar -- packed 3 tbsp Worcestershire sauce 2 tbsp cider vinegar 1 ts salt Place potatoes in a slow cooker. Trim fat from roast; brown in hot oil on all sides in a skillet. Place meat in slow cooker. Discard all but 1 tbsp drippings from skillet; saute onion until tender. Stir in tomato sauce, brown sugar, Worcestershire sauce, vinegar, and salt. Pour over meat and potatoes. Cover and cook on high for 4-5 hours or until the meat is tender. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Easy Dishes
Here's some really fast dishes, great for cooking for one. Breakfast scramble: Cook 1/2 cup frozen veggies in a skillet with a little butter. Stir in 2 lightly beaten eggs and scramble = Chicken and Biscuits: Heat 1 jar 12 oz chicken gravy and 1 cup frozen veggies. Add 1 cup cooked diced chicken. Heat thru and serve over biscuits = Minestrone Magic: Heat 1 14.5 oz can chicken broth, stir in 1/4 cup fine egg noodles and a handful of frozen veggies. Cook until noodles are tender = Veggie Pilaf: When you are making rice pilaf stir in a cup of soft or frozen veggies. Heat through = Ravioli Primavera: Heat 1 cup frozen veggies with a jar of alfredo sauce, Serve over ravioli. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] French Vanilla Macaroon Bars
French Vanilla Macaroon Bars 1 (18.25 ounce) box French Vanilla cake mix 1/3 cup butter or margarine 2 tablespoons water 1 teaspoon vanilla extract 1 egg 1 1/2 cups coconut 1/2 cup semisweet chocolate chips Heat oven to 350 degrees F. Spray a 13 x 9-inch pan. Combine cake mix and butter. Cut butter in with a fork until it resembles coarse crumbs. Mix all remaining ingredients, except chocolate chips. Pour the batter into the pan. Bake for 16-22 minutes. Cool 15 minutes. In a small saucepan over low heat melt chocolate chips until stirring consistency. Drizzle over cake. Cool for 1 1/2 hours. Cut into bars. Makes 24 bars. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Crockpot macaroni and cheese
Crockpot macaroni and cheese 8 ounces elbow macaroni, cooked 2 pounds shredded cheddar cheese Butter, melted (optional) Salt to taste 1 egg, beaten 1 small can evaporated milk 1/4 cup whole milk Layer macaroni, cheese, melted butter and salt in crockpot. Pour beaten egg over top layer of cheese. Add evaporated milk and the whole milk. Cook on low for 2 1/2 - 3 hours. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Before you say an unkind word -
Before you say an unkind word - Think of someone who can't speak. Before you complain about the taste of your food - Think of someone who has nothing to eat. Today before you complain about life - Think of someone who went too early to heaven. Before you complain about your children - Think of someone who desires children but they're barren. Before you complain about your dirty house needing cleaning - Think of the people who are living in the streets. Before whining about the distance you drive - Think of someone who walks the same distance with their feet. And when you are tired and complain about your job - Think of the unemployed, disabled, and others who wish they had your job. And when depressing thoughts seem to get you down - Put a smile on your face and thank GOD you're still around. The happiest people don't necessarily have the best of everything; They just make the best of everything they have. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] BBQ Dip
BBQ Dip 2 cups sour cream 1 cup Mayo 1/2 cup Bulls Eye Barbeque Sauce 1/4 cup finely chopped green onions Mix ingredients until well blended.Refrigerate Serve with Doritos.Makes 3 1/2 cups HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Apple Pie Spread
Apple Pie Spread 8 oz. cream cheese, softened 1 T apple juice 2 T brown sugar 1/2 t cinnamon OR apple pie spice 1 medium red apple, chopped 1/4 c shopped pecans Ritz or Town House Crackers Beat cream cheese and juice with your electric mixer until fluffy.Beat in brown sugar and spice.Stir in apples and pecans.Serve with crackers. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
