Ingredients
2 pounds beef round steak, 1 inch thick, cut into strips
2 tablespoons vegetable oil
1/2 cup tomato juice
1/2 cup ketchup
1/4 cup water
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 teaspoons paprika
1 teaspoon salt
1 teaspoon ground mustard
1 garlic clove, minced
1/4 teaspoon chili powder
1/4 teaspoon pepper
4 teaspoons cornstarch
2 tablespoons cold water
Hot cooked rice
Directions
In a large skillet, brown beef in oil over medium-high heat; drain. In a bowl, combine the tomato juice, ketchup, water, vinegar, Worcestershire sauce, brown sugar and seasonings; pour over the beef. bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until the meat is tender.
Combine cornstarch and cold water until smooth; stir into meat mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice if desired.
Monday, September 19, 2011
Recipe : Broccoli Potato Bake
Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 cups milk
1 (3 ounce) package cream cheese, diced
1/3 cup shredded Swiss cheese
1 (12 ounce) package frozen hash brown potatoes
1 (12 ounce) package frozen chopped broccoli
1/2 cup bread crumbs
1 tablespoon butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, melt 2 tablespoons butter. Stir in flour and salt. Add milk and stir until bubbly. Add cheese, and stir until all of the cheese is melted. Stir in potatoes and heat thoroughly.
Pour half of the mixture into a 10x6 inch baking dish.
Cook broccoli according to package instructions; drain well. Layer broccoli over the potatoes in the baking dish. Pour the remaining potato mixture over the broccoli. Sprinkle the bread crumbs and 1 tablespoon melted butter over the top of the casserole.
Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes; or until bubbly and browned lightly.
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 cups milk
1 (3 ounce) package cream cheese, diced
1/3 cup shredded Swiss cheese
1 (12 ounce) package frozen hash brown potatoes
1 (12 ounce) package frozen chopped broccoli
1/2 cup bread crumbs
1 tablespoon butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, melt 2 tablespoons butter. Stir in flour and salt. Add milk and stir until bubbly. Add cheese, and stir until all of the cheese is melted. Stir in potatoes and heat thoroughly.
Pour half of the mixture into a 10x6 inch baking dish.
Cook broccoli according to package instructions; drain well. Layer broccoli over the potatoes in the baking dish. Pour the remaining potato mixture over the broccoli. Sprinkle the bread crumbs and 1 tablespoon melted butter over the top of the casserole.
Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes; or until bubbly and browned lightly.
Recipe : Banana-Date Muffins
Ingredients
2 1/8 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup sugar
1/2 cup reduced-calorie margarine
3 medium ripe bananas, mashed
1 1/2 teaspoons vanilla extract
3/4 cup bran flakes cereal
12 dates, pitted and chopped
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin pan with non-stick spray or line with paper muffin liners. Sift together the flour, baking powder, cinnamon and salt; set aside.
In a medium bowl, cream together the sugar, margarine and egg with an electric mixer until light and fluffy. Mix in bananas, vanilla, cereal and dates. Blend in dry ingredients until just incorporated. Spoon into prepared muffin cups to about 2/3 full.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan over a wire rack for at least 10 minutes before removing muffins from the pan.
2 1/8 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup sugar
1/2 cup reduced-calorie margarine
3 medium ripe bananas, mashed
1 1/2 teaspoons vanilla extract
3/4 cup bran flakes cereal
12 dates, pitted and chopped
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin pan with non-stick spray or line with paper muffin liners. Sift together the flour, baking powder, cinnamon and salt; set aside.
In a medium bowl, cream together the sugar, margarine and egg with an electric mixer until light and fluffy. Mix in bananas, vanilla, cereal and dates. Blend in dry ingredients until just incorporated. Spoon into prepared muffin cups to about 2/3 full.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan over a wire rack for at least 10 minutes before removing muffins from the pan.
Recipe : Asian Beef with Snow Peas
Ingredients
3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
1/2 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 pound beef round steak, cut into thin strips
8 ounces snow peas
Directions
In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.
3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
1/2 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 pound beef round steak, cut into thin strips
8 ounces snow peas
Directions
In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.
Recipe : Avocado, Beet and Arugula Salad with Chevre Tartine
Ingredients
4 ounces goat cheese, softened
1 teaspoon dried basil
4 (1/2 inch thick) slices crusty bread
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
salt and pepper to taste
1/4 cup olive oil
1 (15 ounce) can sliced beets, drained and diced
1 (10 ounce) package mixed salad greens with arugula
2 avocados - peeled, pitted and diced
1/3 cup chopped toasted hazelnuts
Directions
Preheat broiler for high heat. Line a baking sheet with foil.
Mix the goat cheese with the basil in a bowl. Spread cheese mixture evenly on four slices of bread. Place on prepared baking sheet.
Cook under preheated broiler until cheese has begun to turn golden brown, 3 to 5 minutes. Remove and set aside.
To make the vinaigrette, whisk together the mustard and vinegar in a small bowl until blended; season with salt and pepper to taste. Slowly pour in olive oil while continually whisking until dressing is smooth.
Place diced beets and mixed greens into a large bowl. Drizzle vinaigrette over top; toss to coat. Divide salad onto four chilled plates. Top with avocado and hazelnuts. Serve with goat-cheese tartines.
4 ounces goat cheese, softened
1 teaspoon dried basil
4 (1/2 inch thick) slices crusty bread
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
salt and pepper to taste
1/4 cup olive oil
1 (15 ounce) can sliced beets, drained and diced
1 (10 ounce) package mixed salad greens with arugula
2 avocados - peeled, pitted and diced
1/3 cup chopped toasted hazelnuts
Directions
Preheat broiler for high heat. Line a baking sheet with foil.
Mix the goat cheese with the basil in a bowl. Spread cheese mixture evenly on four slices of bread. Place on prepared baking sheet.
Cook under preheated broiler until cheese has begun to turn golden brown, 3 to 5 minutes. Remove and set aside.
To make the vinaigrette, whisk together the mustard and vinegar in a small bowl until blended; season with salt and pepper to taste. Slowly pour in olive oil while continually whisking until dressing is smooth.
Place diced beets and mixed greens into a large bowl. Drizzle vinaigrette over top; toss to coat. Divide salad onto four chilled plates. Top with avocado and hazelnuts. Serve with goat-cheese tartines.
Recipe : Broccoli Salad II
Ingredients
1/2 pound bacon
2 heads fresh broccoli, chopped
1 bunch green onions, chopped
1/2 cup shredded carrots
salt and pepper to taste
1 cup mayonnaise
1/2 cup distilled white vinegar
1/2 cup raisins (optional)
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, combine the bacon, broccoli, green onions, carrots and salt and pepper.
In a small bowl whisk together the mayonnaise and vinegar. Pour dressing over vegetables and toss to coat evenly. Chill for 1 hour before serving.
1/2 pound bacon
2 heads fresh broccoli, chopped
1 bunch green onions, chopped
1/2 cup shredded carrots
salt and pepper to taste
1 cup mayonnaise
1/2 cup distilled white vinegar
1/2 cup raisins (optional)
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, combine the bacon, broccoli, green onions, carrots and salt and pepper.
In a small bowl whisk together the mayonnaise and vinegar. Pour dressing over vegetables and toss to coat evenly. Chill for 1 hour before serving.
Recipe : Asparagus Beef Roll-Ups
Ingredients
2 tablespoons whipping cream
2 tablespoons sour cream
2 teaspoons prepared horseradish
1/4 teaspoon grated lemon peel
1/4 teaspoon salt
Dash pepper
4 (6 inch) flour tortillas
4 thin slices cooked roast beef
4 fresh asparagus spears, cooked and drained
Directions
In a small mixing bowl, beat whipping cream until soft peaks form. Fold in sour cream, horseradish, lemon peel, salt and pepper. Spread about 2 teaspoons on each tortilla; top with a slice of beef. Spread with the remaining cream mixture. Place an asparagus spear at one end; roll up tightly. Wrap in plastic wrap. Refrigerate for at least 2 hours. Cut into 1/2-in. slices.
2 tablespoons whipping cream
2 tablespoons sour cream
2 teaspoons prepared horseradish
1/4 teaspoon grated lemon peel
1/4 teaspoon salt
Dash pepper
4 (6 inch) flour tortillas
4 thin slices cooked roast beef
4 fresh asparagus spears, cooked and drained
Directions
In a small mixing bowl, beat whipping cream until soft peaks form. Fold in sour cream, horseradish, lemon peel, salt and pepper. Spread about 2 teaspoons on each tortilla; top with a slice of beef. Spread with the remaining cream mixture. Place an asparagus spear at one end; roll up tightly. Wrap in plastic wrap. Refrigerate for at least 2 hours. Cut into 1/2-in. slices.
Recipe : Bobotie from Boschendal Manor House
Ingredients
1 slice day-old bread
2 tablespoons vegetable oil
2 large onions, chopped
2 cloves garlic, minced
1 tablespoon curry powder
2 pounds ground lamb
1/2 cup raisins
4 (2 inch) pieces lemon zest
12 blanched almonds, chopped
1/4 cup lemon juice
3 tablespoons mango chutney, chopped
1 tablespoon white sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 egg
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish. Place the bread in a shallow dish, and pour the milk overtop, allowing it to soak in.
Heat the vegetable oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook until lightly browned, about 5 minutes. Reduce the heat to medium-low, and stir in the curry powder. Cook and stir for 2 minutes, then set the skillet aside to cool.
As the onion mixture cools, combine the ground lamb, raisins, lemon zest, almonds, lemon juice, chutney, and 1 egg in a large bowl. Squeeze excess milk from the slice of bread, and add the bread to the lamb mixture; reserve the remaining milk. Season with sugar, salt, pepper, and turmeric. Add the onions to the lamb mixture, and mix until well combined. Scrape the mixture into the prepared baking dish, and level the top.
Bake in the preheated oven for 1 hour. Beat the remaining egg with the remaining milk, and pour evenly over the top of the casserole. Return the casserole to the oven, and continue baking until the custard has set and the top is golden brown, 15 to 20 minutes.
1 slice day-old bread
2 tablespoons vegetable oil
2 large onions, chopped
2 cloves garlic, minced
1 tablespoon curry powder
2 pounds ground lamb
1/2 cup raisins
4 (2 inch) pieces lemon zest
12 blanched almonds, chopped
1/4 cup lemon juice
3 tablespoons mango chutney, chopped
1 tablespoon white sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 egg
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish. Place the bread in a shallow dish, and pour the milk overtop, allowing it to soak in.
Heat the vegetable oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook until lightly browned, about 5 minutes. Reduce the heat to medium-low, and stir in the curry powder. Cook and stir for 2 minutes, then set the skillet aside to cool.
As the onion mixture cools, combine the ground lamb, raisins, lemon zest, almonds, lemon juice, chutney, and 1 egg in a large bowl. Squeeze excess milk from the slice of bread, and add the bread to the lamb mixture; reserve the remaining milk. Season with sugar, salt, pepper, and turmeric. Add the onions to the lamb mixture, and mix until well combined. Scrape the mixture into the prepared baking dish, and level the top.
Bake in the preheated oven for 1 hour. Beat the remaining egg with the remaining milk, and pour evenly over the top of the casserole. Return the casserole to the oven, and continue baking until the custard has set and the top is golden brown, 15 to 20 minutes.
Recipe : Almond Rice Pilaf
Ingredients
3/4 cup chopped onion
1/2 cup slivered almonds
1 tablespoon butter or margarine
2 cups chicken broth
2 cups uncooked instant rice
Directions
In a saucepan, saute onion and almonds in butter until the onion is tender and the almonds are lightly browned. Add broth; bring to a boil. Stir in rice and cover. Remove from the heat. Let stand for 5-8 minutes or until the liquid is absorbed.
3/4 cup chopped onion
1/2 cup slivered almonds
1 tablespoon butter or margarine
2 cups chicken broth
2 cups uncooked instant rice
Directions
In a saucepan, saute onion and almonds in butter until the onion is tender and the almonds are lightly browned. Add broth; bring to a boil. Stir in rice and cover. Remove from the heat. Let stand for 5-8 minutes or until the liquid is absorbed.
Recipe : Au Gratin Beef Bake
Ingredients
1 pound ground beef
1 large onion, chopped
2 celery ribs, chopped
1/2 cup chopped green pepper
1 (5.5 ounce) package au gratin instant potato mix
1 (10.75 ounce) can condensed tomato soup, undiluted
1 teaspoon Worcestershire sauce
1 3/4 cups water
2/3 cup milk
Directions
In a large skillet, cook the beef, onion, celery and green pepper until met is no longer pink and vegetables are tender; drain. In a greased 2-1/2-qt. baking dish, combine beef mixture, potatoes with contents of sauce mix, soup and Worcestershire sauce. Stir in the water and milk. Bake, uncovered, at 400 degrees F for 45-50 minutes or until potatoes are tender.
1 pound ground beef
1 large onion, chopped
2 celery ribs, chopped
1/2 cup chopped green pepper
1 (5.5 ounce) package au gratin instant potato mix
1 (10.75 ounce) can condensed tomato soup, undiluted
1 teaspoon Worcestershire sauce
1 3/4 cups water
2/3 cup milk
Directions
In a large skillet, cook the beef, onion, celery and green pepper until met is no longer pink and vegetables are tender; drain. In a greased 2-1/2-qt. baking dish, combine beef mixture, potatoes with contents of sauce mix, soup and Worcestershire sauce. Stir in the water and milk. Bake, uncovered, at 400 degrees F for 45-50 minutes or until potatoes are tender.
Recipe : Ammonia Cookies
Ingredients
2 1/2 cups white sugar
1/2 cup butter, softened
1 1/2 cups sour cream
1/2 cup milk
1 teaspoon peppermint extract
1/2 teaspoon salt
2 teaspoons bakers' ammonia
3 cups all-purpose flour
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the white sugar and butter until smooth. Beat in the eggs one at a time, then stir in the sour cream, milk and peppermint extract. Combine the salt and bakers' ammonia with 2 cups of the flour and blend into the mixture. Gradually add more flour to make a stiff dough. Leave the dough soft for drop cookies or add more flour to make cut-out cookies. Drop dough from heaping spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until golden. When cool, ice with a simple confectioners' glaze that has been flavored with peppermint if desired.
2 1/2 cups white sugar
1/2 cup butter, softened
1 1/2 cups sour cream
1/2 cup milk
1 teaspoon peppermint extract
1/2 teaspoon salt
2 teaspoons bakers' ammonia
3 cups all-purpose flour
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the white sugar and butter until smooth. Beat in the eggs one at a time, then stir in the sour cream, milk and peppermint extract. Combine the salt and bakers' ammonia with 2 cups of the flour and blend into the mixture. Gradually add more flour to make a stiff dough. Leave the dough soft for drop cookies or add more flour to make cut-out cookies. Drop dough from heaping spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until golden. When cool, ice with a simple confectioners' glaze that has been flavored with peppermint if desired.
Recipe : Blueberry Flavored Waffles
Ingredients
2 cups all-purpose flour
3 teaspoons white sugar
1 tablespoon baking soda
1 cup buttermilk
1/3 cup butter, melted
1 cup blueberries
1 blueberry yogurt
Directions
Preheat a lightly greased waffle iron.
In a medium bowl, mix flour, sugar and baking soda. In a small bowl, whisk together eggs, buttermilk and butter. Stir into the flour mixture, along with blueberries and blueberry yogurt.
Pour mixture into waffle iron in batches, and cook until crisp and golden brown.
2 cups all-purpose flour
3 teaspoons white sugar
1 tablespoon baking soda
1 cup buttermilk
1/3 cup butter, melted
1 cup blueberries
1 blueberry yogurt
Directions
Preheat a lightly greased waffle iron.
In a medium bowl, mix flour, sugar and baking soda. In a small bowl, whisk together eggs, buttermilk and butter. Stir into the flour mixture, along with blueberries and blueberry yogurt.
Pour mixture into waffle iron in batches, and cook until crisp and golden brown.
Recipe : Apple Walnut Squares
Ingredients
1/2 cup shortening
1 cup sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 1/2 cups finely chopped peeled tart apples
1/2 cup packed brown sugar
1 cup chopped walnuts
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions
In a mixing bowl, cream shortening and sugar; beat in egg. Combine flour, baking soda and salt; gradually add to the creamed mixture and mix well (dough will be stiff). Stir in apples. Spread batter into a greased 13-in. x 9-in. x 2-in. baking pan. Combine brown sugar, walnuts, cinnamon and vanilla; sprinkle over batter. Bake at 350 degrees F for 30-35 minutes or until golden brown. Cool. Cut into squares.
1/2 cup shortening
1 cup sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 1/2 cups finely chopped peeled tart apples
1/2 cup packed brown sugar
1 cup chopped walnuts
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions
In a mixing bowl, cream shortening and sugar; beat in egg. Combine flour, baking soda and salt; gradually add to the creamed mixture and mix well (dough will be stiff). Stir in apples. Spread batter into a greased 13-in. x 9-in. x 2-in. baking pan. Combine brown sugar, walnuts, cinnamon and vanilla; sprinkle over batter. Bake at 350 degrees F for 30-35 minutes or until golden brown. Cool. Cut into squares.
Recipe : Brie Cranberry and Chicken Pizza
Ingredients
2 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 (12 inch) prepared pizza crust
1 1/2 cups cranberry sauce
6 ounces Brie cheese, chopped
8 ounces shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Chop chicken breasts into bite-size pieces. Heat oil in medium skillet until hot. Add chicken and saute until browned and almost cooked through.
Spread cranberry sauce over the pizza crust. Top with chicken, brie and cover with mozzarella.
Bake at 350 degrees F (175 degrees C) for 20 minutes.
2 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 (12 inch) prepared pizza crust
1 1/2 cups cranberry sauce
6 ounces Brie cheese, chopped
8 ounces shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Chop chicken breasts into bite-size pieces. Heat oil in medium skillet until hot. Add chicken and saute until browned and almost cooked through.
Spread cranberry sauce over the pizza crust. Top with chicken, brie and cover with mozzarella.
Bake at 350 degrees F (175 degrees C) for 20 minutes.
Recipe : Buckeye Cookies II
Ingredients
2 cups butter, softened
4 cups peanut butter
2 pounds confectioners' sugar
1/2 cup graham cracker crumbs
1 1/2 cups semisweet chocolate chips
Directions
Mix together margarine, peanut butter, confectioners' sugar and graham cracker crumbs by hand. Form into 2 inch balls and place on wax paper.
Refrigerate for 8 hours or overnight.
Melt chocolate chips in top of double boiler. Put a toothpick in the peanut butter balls and dip in chocolate until 3/4 covered. Place on waxed paper to cool.
2 cups butter, softened
4 cups peanut butter
2 pounds confectioners' sugar
1/2 cup graham cracker crumbs
1 1/2 cups semisweet chocolate chips
Directions
Mix together margarine, peanut butter, confectioners' sugar and graham cracker crumbs by hand. Form into 2 inch balls and place on wax paper.
Refrigerate for 8 hours or overnight.
Melt chocolate chips in top of double boiler. Put a toothpick in the peanut butter balls and dip in chocolate until 3/4 covered. Place on waxed paper to cool.
Recipe : Applesauce Cinnamon Gelatin Salad
Ingredients
1/3 cup cinnamon red hot candies
1 1/2 cups boiling water
1 (3 ounce) package lemon flavored gelatin mix
1 1/2 cups applesauce
Directions
In a large bowl, dissolve candies in boiling water. Add gelatin and stir until dissolved. Stir in applesauce and a few ice cubes and chill for 3 hours, or until set. Serve cold with whipped cream.
1/3 cup cinnamon red hot candies
1 1/2 cups boiling water
1 (3 ounce) package lemon flavored gelatin mix
1 1/2 cups applesauce
Directions
In a large bowl, dissolve candies in boiling water. Add gelatin and stir until dissolved. Stir in applesauce and a few ice cubes and chill for 3 hours, or until set. Serve cold with whipped cream.
Recipe : Biggest Bestest Burger
Ingredients
2 pounds ground beef
1 onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried basil
1/4 cup Italian seasoned bread crumbs
1 tablespoon grated Parmesan cheese
1/3 cup teriyaki sauce
6 slices American cheese
6 onion rolls
Directions
Preheat oven to broil.
In a large bowl, combine the ground beef, onion, salt, ground black pepper and basil; mix together well. Then add the bread crumbs, cheese and teriyaki sauce. Mix this together well and divide into 4 to 6 large, round balls.
Place the hamburger balls onto a broiler pan, evenly spaced. Press down on each ball, either with your palm or with a spatula, until a perfectly round patty is formed.
Broil for 8 minutes, turn each patty over, and broil for 8 minutes more. (Note: The outside of each patty should appear almost burnt.)
Turn off heat and place cheese slices on each patty. When cheese is melted, remove from oven and serve on onion rolls.
2 pounds ground beef
1 onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried basil
1/4 cup Italian seasoned bread crumbs
1 tablespoon grated Parmesan cheese
1/3 cup teriyaki sauce
6 slices American cheese
6 onion rolls
Directions
Preheat oven to broil.
In a large bowl, combine the ground beef, onion, salt, ground black pepper and basil; mix together well. Then add the bread crumbs, cheese and teriyaki sauce. Mix this together well and divide into 4 to 6 large, round balls.
Place the hamburger balls onto a broiler pan, evenly spaced. Press down on each ball, either with your palm or with a spatula, until a perfectly round patty is formed.
Broil for 8 minutes, turn each patty over, and broil for 8 minutes more. (Note: The outside of each patty should appear almost burnt.)
Turn off heat and place cheese slices on each patty. When cheese is melted, remove from oven and serve on onion rolls.
Recipe : Banana Macadamia Nut Bread
Ingredients
2/3 cup warm water (110 degrees F/45 degrees C)
3/4 cup mashed bananas
2 tablespoons margarine, softened
3 1/4 cups bread flour
3 tablespoons white sugar
1 1/4 teaspoons salt
2 3/4 teaspoons active dry yeast
1/2 cup chopped macadamia nuts
Directions
Place ingredient in bread machine in order suggested by your manufacturer. Select sweet bread setting and light crust. Add macadamia nuts when indicated by your manufacturer.
2/3 cup warm water (110 degrees F/45 degrees C)
3/4 cup mashed bananas
2 tablespoons margarine, softened
3 1/4 cups bread flour
3 tablespoons white sugar
1 1/4 teaspoons salt
2 3/4 teaspoons active dry yeast
1/2 cup chopped macadamia nuts
Directions
Place ingredient in bread machine in order suggested by your manufacturer. Select sweet bread setting and light crust. Add macadamia nuts when indicated by your manufacturer.
Recipe : Brandied Fruit Topping
Ingredients
1/2 cup raisins
1/2 cup mandarin oranges
1 cup pitted prunes
3/4 cup white sugar
water to cover
1 (15 ounce) can sliced peaches, chopped
1 (15 ounce) can pineapple chunks
3/4 cup brandy
Directions
In a large saucepan combine raisins, mandarin oranges, prunes, sugar and water to cover. Simmer over medium heat until syrupy, about 10 minutes.
Stir in peaches, pineapple and brandy. Store in refrigerator.
1/2 cup raisins
1/2 cup mandarin oranges
1 cup pitted prunes
3/4 cup white sugar
water to cover
1 (15 ounce) can sliced peaches, chopped
1 (15 ounce) can pineapple chunks
3/4 cup brandy
Directions
In a large saucepan combine raisins, mandarin oranges, prunes, sugar and water to cover. Simmer over medium heat until syrupy, about 10 minutes.
Stir in peaches, pineapple and brandy. Store in refrigerator.
Recipe : A Different Carrot Raisin Salad
Ingredients
3 large carrots, shredded
1 cup raisins
1 cup walnuts
1/4 cup finely chopped celery
2 tablespoons shredded coconut
1/2 cup mayonnaise
2 tablespoons sour cream
1 tablespoon cider vinegar
1/2 teaspoon white sugar
1/4 teaspoon salt
Directions
In a medium bowl, combine shredded carrots, raisins, walnuts, celery, and coconut. Whisk together mayonnaise, sour cream, vinegar, sugar, and salt. Stir dressing into carrot mixture. Chill a few hours before serving.
3 large carrots, shredded
1 cup raisins
1 cup walnuts
1/4 cup finely chopped celery
2 tablespoons shredded coconut
1/2 cup mayonnaise
2 tablespoons sour cream
1 tablespoon cider vinegar
1/2 teaspoon white sugar
1/4 teaspoon salt
Directions
In a medium bowl, combine shredded carrots, raisins, walnuts, celery, and coconut. Whisk together mayonnaise, sour cream, vinegar, sugar, and salt. Stir dressing into carrot mixture. Chill a few hours before serving.
Recipe : Buttermilk Fried Chicken with Gravy
Ingredients
1 (3 1/2) pound broiler-fryer chicken, cut up
1 cup buttermilk
1 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
oil for frying
3 tablespoons all-purpose flour
1 1/2 cups water
salt and pepper to taste
Directions
Place chicken in a large shallow dish. Pour buttermilk over; cover and refrigerate for 1 hour.
Combine the flour, salt and pepper in a large resealable plastic bag. Drain chicken pieces; add to flour mixture, one at a time, and shake to coat. Shake off excess; let stand on waxed paper for 15 minutes before frying.
Heat 1/8 to 1/4 in. of oil in a large skillet; fry chicken until browned on all sides. Cover and simmer, turning occasionally, for 40-45 minutes, or until juices run clear and chicken is tender. Uncover and cook 5 minutes longer. Remove chicken; drain on paper towels and keep warm.
Drain all but 1/4 cup drippings from skillet; stir in flour until blended. Gradually add milk, then 1-1/2 cups water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add remaining water if needed. Season with salt and pepper. Serve with chicken.
1 (3 1/2) pound broiler-fryer chicken, cut up
1 cup buttermilk
1 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
oil for frying
3 tablespoons all-purpose flour
1 1/2 cups water
salt and pepper to taste
Directions
Place chicken in a large shallow dish. Pour buttermilk over; cover and refrigerate for 1 hour.
Combine the flour, salt and pepper in a large resealable plastic bag. Drain chicken pieces; add to flour mixture, one at a time, and shake to coat. Shake off excess; let stand on waxed paper for 15 minutes before frying.
Heat 1/8 to 1/4 in. of oil in a large skillet; fry chicken until browned on all sides. Cover and simmer, turning occasionally, for 40-45 minutes, or until juices run clear and chicken is tender. Uncover and cook 5 minutes longer. Remove chicken; drain on paper towels and keep warm.
Drain all but 1/4 cup drippings from skillet; stir in flour until blended. Gradually add milk, then 1-1/2 cups water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add remaining water if needed. Season with salt and pepper. Serve with chicken.
Recipe : Bow Tie Pasta with Tomato Tuna Sauce
Ingredients
1 (16 ounce) package farfalle (bow tie) pasta
1 tablespoon olive oil
1/2 cup whole wheat bread crumbs
1 tablespoon salt
1/2 teaspoon ground black pepper
1 tablespoon lemon zest
1 (15 ounce) can canned beans
1 (6 ounce) can tuna, drained
2 cups tomato sauce
3/4 cup grated Parmesan cheese, divided
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Bring a large pot of lightly salted water to a boil over high heat. Stir in the pasta and boil until cooked through, but still firm to the bite, about 12 minutes. Drain well.
Heat the olive oil in a large skillet. Toast bread crumbs in oil, about 2 minutes. Season with salt and pepper; stir in lemon zest. Remove seasoned bread crumbs from skillet and drain on paper towels.
Place the skillet back over medium heat. Add the beans, and mash. Stir in the tuna, tomato sauce, and 1/4 cup of the Parmesan cheese. Reduce heat to a simmer and cook for 10 to 15 minutes.
Toss sauce with prepared pasta; place in prepared baking dish. Top with the toasted bread crumbs and remaining 1/2 cup Parmesan cheese. Bake in preheated oven until the cheese melts, about 10 minutes.
1 (16 ounce) package farfalle (bow tie) pasta
1 tablespoon olive oil
1/2 cup whole wheat bread crumbs
1 tablespoon salt
1/2 teaspoon ground black pepper
1 tablespoon lemon zest
1 (15 ounce) can canned beans
1 (6 ounce) can tuna, drained
2 cups tomato sauce
3/4 cup grated Parmesan cheese, divided
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Bring a large pot of lightly salted water to a boil over high heat. Stir in the pasta and boil until cooked through, but still firm to the bite, about 12 minutes. Drain well.
Heat the olive oil in a large skillet. Toast bread crumbs in oil, about 2 minutes. Season with salt and pepper; stir in lemon zest. Remove seasoned bread crumbs from skillet and drain on paper towels.
Place the skillet back over medium heat. Add the beans, and mash. Stir in the tuna, tomato sauce, and 1/4 cup of the Parmesan cheese. Reduce heat to a simmer and cook for 10 to 15 minutes.
Toss sauce with prepared pasta; place in prepared baking dish. Top with the toasted bread crumbs and remaining 1/2 cup Parmesan cheese. Bake in preheated oven until the cheese melts, about 10 minutes.
Recipe : American-Italian Pasta Salad
Ingredients
1 (16 ounce) package fusilli pasta
1 cup frozen petite peas, thawed
2 (2 ounce) cans sliced black olives
1 cup cubed Genoa salami
3/4 cup chopped green onions
3/4 cup chopped celery
1/2 cup chopped fresh parsley
1 (.7 ounce) package dry Italian-style salad dressing mix
1 cup mayonnaise
1 cup sour cream
2 tablespoons milk
Directions
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a medium bowl combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside.
In a large salad bowl combine cooked and cooled pasta, peas, olives, salami, green onions, celery and parsley. Mix in dressing last, reserving 1/2 cup. Let sit over night in fridge. Stir before serving. Add extra dressing if pasta appears dry.
1 (16 ounce) package fusilli pasta
1 cup frozen petite peas, thawed
2 (2 ounce) cans sliced black olives
1 cup cubed Genoa salami
3/4 cup chopped green onions
3/4 cup chopped celery
1/2 cup chopped fresh parsley
1 (.7 ounce) package dry Italian-style salad dressing mix
1 cup mayonnaise
1 cup sour cream
2 tablespoons milk
Directions
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a medium bowl combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside.
In a large salad bowl combine cooked and cooled pasta, peas, olives, salami, green onions, celery and parsley. Mix in dressing last, reserving 1/2 cup. Let sit over night in fridge. Stir before serving. Add extra dressing if pasta appears dry.
Recipe : Apple Raisin Coffee Cake
Ingredients
1/2 cup shortening
1 1/2 cups sugar
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup raisins
2 baking apples, peeled and sliced
2 tablespoons sugar
1 teaspoon ground cinnamon
Directions
In a large mixing bowl, cream shortening and sugar. Add egg and beat well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in the raisins. Spread batter in a greased 13-in. x 9-in. x 2-in. baking pan. Top with apples. Combine sugar and cinnamon; sprinkle over the apples. Bake at 375 degrees F for 40-45 minutes or until cake tests done. Serve warm.
1/2 cup shortening
1 1/2 cups sugar
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup raisins
2 baking apples, peeled and sliced
2 tablespoons sugar
1 teaspoon ground cinnamon
Directions
In a large mixing bowl, cream shortening and sugar. Add egg and beat well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in the raisins. Spread batter in a greased 13-in. x 9-in. x 2-in. baking pan. Top with apples. Combine sugar and cinnamon; sprinkle over the apples. Bake at 375 degrees F for 40-45 minutes or until cake tests done. Serve warm.
Recipe : Banana Split Dessert
Ingredients
1 cup miniature marshmallows
1 (8 ounce) can crushed pineapple, drained
1 cup whipped topping
2 small firm bananas. split lengthwise
Chocolate syrup
2 maraschino cherries
Directions
In a bowl, combine the marshmallows, pineapple and whipped topping. Place banana halves in dessert dishes with two scoops of marshmallow mixture between. Drizzle with chocolate syrup; top with a cherry. Serve immediately.
1 cup miniature marshmallows
1 (8 ounce) can crushed pineapple, drained
1 cup whipped topping
2 small firm bananas. split lengthwise
Chocolate syrup
2 maraschino cherries
Directions
In a bowl, combine the marshmallows, pineapple and whipped topping. Place banana halves in dessert dishes with two scoops of marshmallow mixture between. Drizzle with chocolate syrup; top with a cherry. Serve immediately.
Recipe : Aunt Sally Cookies
Ingredients
1 cup white sugar
2 cups shortening
2 egg yolks
1 cup molasses
5 1/2 cups all-purpose flour
2 teaspoons cream of tartar
4 teaspoons baking soda
2 teaspoons salt
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 cup sour milk
1 1/2 cups white sugar
1/2 teaspoon distilled white vinegar
1/2 cup water
18 large marshmallows
2 egg whites
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
Directions
In a large bowl, cream together 1 cup white sugar and shortening until smooth. Stir in the egg yolks and molasses. Combine the flour, cream of tartar, baking soda, salt, cinnamon and ginger; stir into the molasses mixture alternately with the sour milk. Cover and chill for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface roll the dough out to 1/8 inch thickness. Cut into rectangular shapes (I like to use a Spam can). Place cookies 1 inch apart onto an ungreased baking sheet.
Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Remove from baking sheets to cool on wire racks.
To make the frosting, combine 1 1/2 cups sugar, vinegar, water and marshmallows. Mix well and place over a pot of simmering water. when the marshmallows have melted, stir in the egg whites. Remove from heat and beat with an electric mixer for 7 minutes. Stir in the vanilla and confectioners' sugar until well blended. Frost cooled cookies.
1 cup white sugar
2 cups shortening
2 egg yolks
1 cup molasses
5 1/2 cups all-purpose flour
2 teaspoons cream of tartar
4 teaspoons baking soda
2 teaspoons salt
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 cup sour milk
1 1/2 cups white sugar
1/2 teaspoon distilled white vinegar
1/2 cup water
18 large marshmallows
2 egg whites
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
Directions
In a large bowl, cream together 1 cup white sugar and shortening until smooth. Stir in the egg yolks and molasses. Combine the flour, cream of tartar, baking soda, salt, cinnamon and ginger; stir into the molasses mixture alternately with the sour milk. Cover and chill for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface roll the dough out to 1/8 inch thickness. Cut into rectangular shapes (I like to use a Spam can). Place cookies 1 inch apart onto an ungreased baking sheet.
Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Remove from baking sheets to cool on wire racks.
To make the frosting, combine 1 1/2 cups sugar, vinegar, water and marshmallows. Mix well and place over a pot of simmering water. when the marshmallows have melted, stir in the egg whites. Remove from heat and beat with an electric mixer for 7 minutes. Stir in the vanilla and confectioners' sugar until well blended. Frost cooled cookies.
Recipe : Brown Sugar Frosting
Ingredients
1/2 cup packed dark brown sugar
1 tablespoon white corn syrup
2 tablespoons water
1 cup confectioners' sugar
Directions
Cook all ingredients except confectioner's sugar in iron skillet until smooth. Remove and add sugar. Spoon/drizzle over cookies. Frosting will harden when cool!
1/2 cup packed dark brown sugar
1 tablespoon white corn syrup
2 tablespoons water
1 cup confectioners' sugar
Directions
Cook all ingredients except confectioner's sugar in iron skillet until smooth. Remove and add sugar. Spoon/drizzle over cookies. Frosting will harden when cool!
Recipe : Bechamel Sauce
Ingredients
4 tablespoons butter
2 tablespoons grated onion
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 pinch dried thyme
1 pinch ground cayenne pepper
Directions
MICROWAVE METHOD: In microwave oven, melt butter in a 1-quart glass measuring pitcher for about 1 minute at HIGH.
Add grated onion and flour and mix well. Gradually add warm or room temperature chicken broth (NOT hot) and half-and-half to container, stirring constantly.
Cook uncovered for 5-6 minutes at HIGH or until sauce is thickened. Do NOT boil.
After 2 minutes, stir mixture, then stir again every 30 seconds to one minute as needed. When sauce reaches medium thickness, remove from microwave, add seasonings and stir. Mmmm!
STOVETOP METHOD: In a small saucepan, melt butter and stir in the flour, salt and white pepper. Add cold half-and-half and COLD chicken broth all at once. Stir well. Cook, stirring frequently, at medium heat until thick. Remove from heat and stir in seasoning.
4 tablespoons butter
2 tablespoons grated onion
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 pinch dried thyme
1 pinch ground cayenne pepper
Directions
MICROWAVE METHOD: In microwave oven, melt butter in a 1-quart glass measuring pitcher for about 1 minute at HIGH.
Add grated onion and flour and mix well. Gradually add warm or room temperature chicken broth (NOT hot) and half-and-half to container, stirring constantly.
Cook uncovered for 5-6 minutes at HIGH or until sauce is thickened. Do NOT boil.
After 2 minutes, stir mixture, then stir again every 30 seconds to one minute as needed. When sauce reaches medium thickness, remove from microwave, add seasonings and stir. Mmmm!
STOVETOP METHOD: In a small saucepan, melt butter and stir in the flour, salt and white pepper. Add cold half-and-half and COLD chicken broth all at once. Stir well. Cook, stirring frequently, at medium heat until thick. Remove from heat and stir in seasoning.
Recipe : Bengali 5-Spice
Ingredients
2/3 cup cumin seeds
1/3 cup fennel seeds
1/4 cup black mustard seed
3 tablespoons dried oregano
2 tablespoons fenugreek seeds
Directions
Combine the cumin seeds, fennel seeds, mustard seeds, oregano, and fenugreek seeks in a non-stick skillet over medium heat; roast the spice mixture until warmed through, about 2 minutes. Spread the spices onto a large platter to cool completely. Store in an airtight container in a cool, dark place.
2/3 cup cumin seeds
1/3 cup fennel seeds
1/4 cup black mustard seed
3 tablespoons dried oregano
2 tablespoons fenugreek seeds
Directions
Combine the cumin seeds, fennel seeds, mustard seeds, oregano, and fenugreek seeks in a non-stick skillet over medium heat; roast the spice mixture until warmed through, about 2 minutes. Spread the spices onto a large platter to cool completely. Store in an airtight container in a cool, dark place.
Recipe : Blackberry Jam Cake I
Ingredients
1/4 cup butter
1 cup white sugar
2 egg yolks
1 teaspoon baking soda
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 cup blackberry preserves
1 cup sifted confectioners' sugar
2 tablespoons milk
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
Directions
Combine flour, baking powder, salt, cocoa, cinnamon, and allspice.
Dissolve soda in buttermilk, stirring well.
Cream butter or margarine and sugar, beating well. Add egg yolks, beating mixture well. Mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Fold in blackberry jam. Pour batter into a greased and floured 10 inch bundt pan.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake tests done. Cool in pan for 15 minutes. Remove from pan, and cool complete.
Combine confectioners' sugar, milk, butter or margarine, and vanilla. Beat until mixture is smooth. Spoon over cooled cake
1/4 cup butter
1 cup white sugar
2 egg yolks
1 teaspoon baking soda
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 cup blackberry preserves
1 cup sifted confectioners' sugar
2 tablespoons milk
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
Directions
Combine flour, baking powder, salt, cocoa, cinnamon, and allspice.
Dissolve soda in buttermilk, stirring well.
Cream butter or margarine and sugar, beating well. Add egg yolks, beating mixture well. Mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Fold in blackberry jam. Pour batter into a greased and floured 10 inch bundt pan.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake tests done. Cool in pan for 15 minutes. Remove from pan, and cool complete.
Combine confectioners' sugar, milk, butter or margarine, and vanilla. Beat until mixture is smooth. Spoon over cooled cake
Recipe : Best Ever Onion Rings
Ingredients
1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons onion salt
1 quart vegetable oil for frying
4 large onions, peeled and sliced into rings
Directions
Whisk together eggs, milk, flour, baking powder, and onion salt in a bowl to make a smooth batter.
Heat the oil in a large saucepan or deep fryer until a thermometer reads 350 degrees F (175 degrees C).
Dip the onion rings evenly into the batter, then fry in the oil for 2 to 3 minutes, working in batches if necessary, until the onion rings are golden brown. With a slotted spoon, remove the onion rings to paper towels to drain. Serve hot.
1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons onion salt
1 quart vegetable oil for frying
4 large onions, peeled and sliced into rings
Directions
Whisk together eggs, milk, flour, baking powder, and onion salt in a bowl to make a smooth batter.
Heat the oil in a large saucepan or deep fryer until a thermometer reads 350 degrees F (175 degrees C).
Dip the onion rings evenly into the batter, then fry in the oil for 2 to 3 minutes, working in batches if necessary, until the onion rings are golden brown. With a slotted spoon, remove the onion rings to paper towels to drain. Serve hot.
Recipe : Apple Cake with Raisins
Ingredients
3 1/2 cups apples - peeled, cored, and coarsely chopped
2 cups white sugar
1/2 cup water
2 eggs, lightly beaten
1 cup margarine, melted
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup raisins
1 cup chopped walnuts
2 cups confectioners' sugar
3 tablespoons hot water
1 1/2 teaspoons vanilla extract
Directions
In a medium bowl, mix the apples and sugar. Let stand about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch baking pans.
Stir the water into the bowl with apples. Blend eggs and margarine in a small bowl, and mix with the apples. Mix in the flour, baking soda, cinnamon, and salt. Stir in the raisins and walnuts. Transfer to the prepared pans.
Bake 1 hour in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool slightly before turning out of pans.
In a medium bowl, blend confectioners' sugar, hot water, and vanilla extract. Drizzle over the cakes while still warm.
3 1/2 cups apples - peeled, cored, and coarsely chopped
2 cups white sugar
1/2 cup water
2 eggs, lightly beaten
1 cup margarine, melted
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup raisins
1 cup chopped walnuts
2 cups confectioners' sugar
3 tablespoons hot water
1 1/2 teaspoons vanilla extract
Directions
In a medium bowl, mix the apples and sugar. Let stand about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch baking pans.
Stir the water into the bowl with apples. Blend eggs and margarine in a small bowl, and mix with the apples. Mix in the flour, baking soda, cinnamon, and salt. Stir in the raisins and walnuts. Transfer to the prepared pans.
Bake 1 hour in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool slightly before turning out of pans.
In a medium bowl, blend confectioners' sugar, hot water, and vanilla extract. Drizzle over the cakes while still warm.
Recipe : Blueberry Dream Pie
Ingredients
1 (9 inch) pie shell, baked
4 ounces cream cheese, softened
1/2 cup white sugar
1 (12 ounce) container frozen whipped topping, thawed
1/2 (21 ounce) can blueberry pie filling
Directions
Slice the bananas and arrange in the bottom of baked pie shell. In a large bowl, beat the cream cheese and sugar until smooth. Fold in the whipped topping. Spread over the bananas and top with blueberry pie filling. Chill for at least 1 hour before serving.
1 (9 inch) pie shell, baked
4 ounces cream cheese, softened
1/2 cup white sugar
1 (12 ounce) container frozen whipped topping, thawed
1/2 (21 ounce) can blueberry pie filling
Directions
Slice the bananas and arrange in the bottom of baked pie shell. In a large bowl, beat the cream cheese and sugar until smooth. Fold in the whipped topping. Spread over the bananas and top with blueberry pie filling. Chill for at least 1 hour before serving.
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