sycamore124
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Re: RECIPE EXCHANGE
Posted: Aug 5, 2003 at 1:11 PM |
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PRETZEL SALAD ( Sounds Gross but is fantastic)
Crust:
1 cup crushed pretzels
1 stick butter or margarine (melted)
½ cup sugar
Blend together and press into bottom of a 2 qt dish.
Filling:
1 large can of Pineapple drained,
Mix juice with ¼ cup sugar and 2T corn starch. Heat and stir until thick, add pineapple , cool slightly then pour on top of crust.
Topping :
½ cup sugar
8 oz Cream cheese
8 oz whipped topping
( ½ cup chopped nuts optional )
Spread over filling, chill and serve……
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sycamore124
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Re: RECIPE EXCHANGE
Posted: Aug 5, 2003 at 1:12 PM |
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SALSA
1- 15 oz can diced tomatoes
1 ½ T tomato paste
2 tsp brown sugar
¼ tsp each: black pepper, red pepper, paprika, oregano, salt
½ tsp chili powder
1 tsp cilantro or parsley chopped
½ cup each green peppers or onions
Mix , serve fresh or cook until onions and peppers are tender.
Note: add + or less spices to taste for mild or spicy salsa.
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sycamore124
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Re: RECIPE EXCHANGE
Posted: Aug 5, 2003 at 2:14 PM |
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Cabbaged this recipe from the FENCE POST Magazine out of Colorado, who cabbaged it from the Rocking Horse Manor bed and Breakfast in Louisville KY (go figure)
QUICK AND EASY CRUSTLESS QUICHE
3 eggs
1/3 cup margarine
½ cup baking mix ( Bisquick type)
1 ½ cup milk
1 t dried onions
salt and pepper to taste
1 cup chopped ham
1 cup sliced mushrooms
1 cup cheese
Mix eggs, margarine, baking mix, milk, onion, salt and pepper in blender for aabout 30 seconds. Pour into bowl along with ham, mushrooms and cheese. Pour into a 9" pie pan that has been sprayed with non stick food spray and bake at 350 degrees for 40 minutes.
NOTE: Personally I prefer a lighter "quiche" so I used 5 eggs, ¾ -1 cup baking mix and about 2/3 cup of milk.
You can put anything in this that you would a omelet, fresh onions, green peppers, cooked sausage or cooked chicken and steamed broccoli. Poured mine in a Griswold and baked it till it is golden brown....
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ridinon
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Re: RECIPE EXCHANGE
Posted: Aug 5, 2003 at 2:48 PM |
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oooooooooooooh goody !! new ones to try. I made a bunch of the the older posts for the get together here. all of them are yummy. Gonna have to try this quiche one this weekend.
Ridinon
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willie455
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Re: RECIPE EXCHANGE
Posted: Aug 19, 2003 at 1:11 PM |
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Here's another one that I get asked for all the time. Won a lot of awards with this one, and its sooooo easy to make! Served best with hot, crusty french bread and a salad!
Annie's Meatball Soup
Meatballs:
2 lbs hamburger
1 egg, slightly beaten
3 tablespoons water
1/2 cup dry bread crumbs
1/4 teaspoon salt
3 tablespoons fresh chopped parsely
2 tablespoons butter for browning meatballs
Soup:
2 cups water
1 can(10 1/2 oz) condensed beef broth, undiluted
1 can (big one) diced tomatoes
1 envelope dry onion soup mix
1 cup sliced carrots
1/4 cup chopped celery tops
1/4 cup fresh chopped parsley
1/4 teaspoon black pepper
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
1 bay leaf
Make the meatballs by combining the ingredients. Shape into small to medium sized meatballs. Brown in a frying pan, single layer, on all sides. Drain off the fat and set aside. Then, to make the soup, in a soup pot, combine ingredients. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Add the meatballs, simmer for another 20 minutes longer.
My mom adds more veggies to this. The smell of the soup simmering will make everybody hungry! It is really good! Enjoy!
Annie
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tim962
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Re: RECIPE EXCHANGE
Posted: Aug 19, 2003 at 4:55 PM |
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Damn!!
I don't know how I got into this recipe section, but woo %$#@$#@ hoooooo...these all sound REALLY good..
Now... I'm a dyed in the wool cereal killer most nights..but after reading these...I'm gonna go to Krogers.
Hope I don't hurt myself....
Tim
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ksangel
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Re: RECIPE EXCHANGE
Posted: Aug 23, 2003 at 4:00 PM |
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Fake Salisbury Steak
Make one to two pounds of hamburger into patties a little smaller than 1/4 pound. Coat in a flour/salt mixture and brown in hot oil. Drain. Mix one can beef broth (can use boullion), one package Lipton onion soup mix (I use beefy onion), and one can water. Add the patties into the broth and simmer for 30 min. or so, until thoroughly cooked. Remove the patties and make gravy with the broth.
My daughter loves this with corn on the cob and mashed taters. It's her favorite meal, and not too difficult to make. (cheap, too)
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ksangel
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Re: RECIPE EXCHANGE
Posted: Aug 23, 2003 at 4:03 PM |
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Sour Cream-Lemon Pie
1 c Sugar
3 1/2 tb Cornstarch
1 tb Lemon rind, grated
1/2 c Fresh lemon juice
3 Egg yolks, slightly beaten
1 c Milk
1/4 c Butter
1 c Cultured sour cream
1 Baked 9-in pie shell
1 c Heavy whipping cream, whipped
Lemon twists for garnish
Directions
Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in heavy saucepan; cook over medium heat until thick. Stir in butter and cool mixture to room temperature. Stir in sour cream and pour filling into pie shell. Cover with whipped cream and garnish with lemon twists. Store in refrigerator.
This has become a family favorite and never lasts long, especially if my brothers are around.
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ksangel
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Re: RECIPE EXCHANGE
Posted: Aug 23, 2003 at 4:06 PM |
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Peach Custard Pie
Ingredients:
1 9-inch unbaked pie shell
4 large or 5 small very ripe peaches, peeled and sliced
5 tablespoons flour, divided
3 tablespoons brown sugar (packed)
1½ cups evaporated milk
1 egg, slightly beaten
2/3 cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
Directions:
Preheat oven to 425°F.
Mix 3 tablespoons of the flour and all the brown sugar. Sprinkle in the bottom of the pie shell. Arrange the sliced peaches on top of the flour/sugar mixture.
Combine the milk and egg, and pour over the peaches. Combine the remaining 2 tablespoons flour, white sugar, cinnamon and nutmeg, and sprinkle evenly over the peaches and milk mixture.
Bake for 50 minutes or until a knife inserted in the middle of the pie comes out clean.
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ksangel
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Re: RECIPE EXCHANGE
Posted: Aug 23, 2003 at 4:07 PM |
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CUSTARD PIE
4 eggs (or 8 egg yolks)
1/2 tsp. salt
2 2/3 c. scalding hot milk
2/3 c. sugar
1/4 tsp. nutmeg
1 tsp. vanilla
Heat oven to 450 degrees. Beat eggs slightly with rotary beater. Add the rest of the ingredients and beat well. Pour into pastry-lined pan. Bake 15 minutes, then reduce heat to 350 degrees and bake 10-15 minutes more.
Insert a silver knife 1 inch from side of pan. If it comes out clean, the pie is done. The center may still look soft, but it will set later. Too long baking makes the custard watery.
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