These are
just a few of my favorite recipes I wanted
to share
with you..... If you have a favorite
you would
like me to add, please send an email
with the
recipe and I will be glad to add it.....
Thanks
to Sharon for the use of some of her beautiful
graphics,
click on her logo above to view her site....
STUFFED MUSHROOMS
12 - 14 medium size mushrooms
1/2 cup of Romano cheese
Wash and remove stem carefully and let them drain. Fill the
center of each mushroom with the romano cheese, and pack them.
Set mushrooms in a large covered frying pan. Put 1/2 cup water in
the bottom of the pan and sprinkle with a little salt. Cover and
bring to a boil, lower and let them steam until the cheese is melted.
Make a very easy side dish for any meal....
BUFFALO CHICKEN WINGS
12 chicken wings (2-1/2 pounds)
2 tablespoons margarine or butter
1/4 cup all-purpose flour
1 tablespoon margarine or butter, melted
1 tablespoon white vinegar
2 to 3 teaspoons red pepper sauce
1/4 teaspoon salt
Heat oven to 425°. Cut each chicken wing at joints to make
3 pieces;
discard tip. Cut off excess skin; discard. Melt 2 tablespoons
margarine in rectangular pan, 13 x 9 x 2 inches, in oven. Coat chicken
with flour; shake off extra flour. Place chicken in the pan.
Bake uncovered 20 minutes; turn. Bake uncovered 20 to 25 minutes
longer or until light golden brown and juice of chicken is no longer pink
when centers of thickest pieces are cut; drain on paper towels. Mix
1 tablespoon margarine, the vinegar, pepper sauce and salt in large bowl
until well blended. Add chicken; toss until evenly coated with pepper
sauce mixture. Serve with Blue Cheese Dressing and celery sticks.
DUMPLINGS
3 tablespoons shortening
1-1/2 cups all-purpose flour*
1 tablespoon dried parsley flakes, if desired
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
Cut shortening into flour, parsley, baking powder and salt in medium
bowl, using pastry blender or crisscrossing 2 knives, until mixture looks
like fine crumbs. Stir in milk. Drop dough by 10 spoonfuls
onto hot meat or vegetables in boiling stew (do not drop directly into
liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes
longer.
* If using self-rising flour, omit baking powder and salt.
PEPPERONI PIZZA - HAMBURGER PIE
1 pound lean ground beef
1/3 cup dry bread crumbs
1 large egg
1-1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/2 cup sliced mushrooms
1 small green bell pepper
1/3 cup chopped pepperoni (2 ounces)
1/4 cup sliced ripe olives
1 cup spaghetti sauce
1 cup shredded mozzarella cheese (4 ounces)
Heat oven to 400°. Mix beef, bread crumbs, egg, oregano and
salt; press evenly against bottom and side of ungreased pie plate, 9 x
1-1/4 inches. Sprinkle mushrooms, bell pepper, pepperoni and olives
into meat-lined plate. Pour spaghetti sauce over toppings.
Bake uncovered 25 minutes or until beef if no longer pink in center and
juice in clear; carefully drain. Sprinkle with cheese. Bake
about 5 minutes longer or until cheese is light brown. Let pie stand
5 minutes before cutting.
BUTTERSCOTCH BROWNIES
1/4 cup shortening
1 cup packed brown sugar
1 teaspoon vanilla
1 large egg
3/4 cup all-purpose flour*
1/2 cup chopped nuts
1 teaspoon baking powder
1/2 teaspoon salt
Heat oven to 350°. Grease bottom and sides of square pan,
8x8x2 inches, with shortening. Melt shortening in 1-1/2-quart saucepan
over low heat; remove from heat. Stir in brown sugar, vanilla and
egg. Stir in remaining ingredients. Spread in pan. Bake
25 minutes. Cool slightly in pan on wire rack. Cut into about
2-inch squares while warm.
* If using self-rising flour, omit baking powder and salt.
PEANUT BUTTER COOKIES
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup stick margarine or butter, softened*
1 large egg
1-1/4 cups all-purpose flour**
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Granulated sugar
Mix 1/2 cup granulated sugar, the brown sugar, peanut butter, shortening,
margarine and egg in large bowl. Stir in flour, baking soda, baking
powder and salt. Cover and refrigerate about 2 hours or until firm.
Heat oven to 375°. Shape dough into 1-1/4 balls. Place
about 3 inches apart on ungreased cookie sheet. Flatten in criss-cross
pattern with fork dipped in granulated sugar. Bake 9 to 10 minutes
or until light brown. Cool 5 minutes; remove from cookie sheet.
Cool on wire rack.
* Spreads with at least 65% vegetable oil can be substituted
** If using self-rising flour, omit baking soda, baking powder and
salt.
OVEN-FRIED FISH
1 pound cod, haddock or other lean fish fillets, about 3/4 inch thick
1/4 cup cornmeal
1/4 cup dry bread crumbs
3/4 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
3 tablespoons margarine or butter, melted
Move oven rack to position slightly above middle of oven. Heat
oven to 500°. Cut fish fillets into 2 x 1-1/2 inch pieces.
Mix cornmeal, bread crumbs, dill weed, paprika, salt and pepper.
Dip fish into milk, then coat with cornmeal mixture. Place fish in
ungreased rectangular pan, 13 x 9 x 2 inches. Drizzle margarine over
fish. Bake uncovered about 10 minutes or until fish flakes easily
with fork.
CHICKEN POT PIE
1 package (10 ounces) frozen peas and carrots
1/3 cup margarine or butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1-3/4 cups chicken broth
2/3 cup milk
2-1/2 or 3 cups cut-up cooked chicken or turkey
Pastry for 9-Inch Two-Crust Pie (see recipe below)
Rinse frozen peas and carrots in cold water to separate; drain.
Melt margarine in 2-quart saucepan over medium heat. Stir in flour,
onion, salt and pepper. Cook, stirring constantly, until mixture
is bubbly; remove from heat. Stir in broth and milk. Heat to
boiling, stirring constantly. Boil and stir 1 minute. Stir
in chicken and peas and carrots; remove from heat.
Heat oven to 425°. Prepare pastry. Roll two-thirds
of the pastry into 13-inch square. Ease into ungreased square pan,
9 x 9 x 2 inches. Pour chicken mixture into pastry-lined pan.
Roll remaining pastry into 11-inch square. Cut out designs with 1-inch
cookie cutter. Place square over chicken mixture. Arrange cutouts
on pastry. Turn edges of pastry under.
Bake about 35 minutes or until golden brown
PASTRY FOR POT PIE
2/3 cup plus 2 tablespoons shortening or 2/3 cup lard
2 cups all-purpose* or unbleached flour
1 teaspoon salt
4 to 5 tablespoons cold water
Cut shortening into flour and salt, using pastry blender or crisscrossing
2 knives, until particles are size of coarse crumbs. Sprinkls with
cold water, 1 tablespoons at a time, tossing with fork until all flour
is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more
water can be added if necessary). Gather pastry into a ball.
Divide pastry in half and shape into 2 rounds on lightly floured cloth-covered
board. Roll pastry into circle 2 inches larger than upside-down pie
plate, 9 x 11-1/4 inches, or 3 inches larger than 10 or 11 inch tart pan,
with floured clothe-covered rolling pin. Fold pastry into fourths;
place in pie plate. Unfold and ease into plate, pressing firmly against
bottom and side.
ITALIAN NOODLE MEDLEY
1/2 package (6 oz.) extra wide egg noodles, uncooked
3 cups (about 28-oz. jar) spaghetti sauce
2 cups cubed cooked chicken
2 cups (8 oz.) mozzarella cheese
1/4 cup grated Parmesan cheese
Cook noodles according to package directions for 5 minutes; drain. Meanwhile,
in medium saucepan, heat spaghetti sauce and chicken until warm.
Spoon enough sauce to cover bottom of 8-inch square baking dish.
Layer with half the noodles, 2 cups of the sauce and 1 cup of the
mozzarella cheese; repeat with remaining noodles, sauce and mozzarella.
Sprinkle with Parmesan cheese; bake, uncovered at 375°F for 20 minutes
or until hot and bubbly.
SWEDISH MEATBALLS
1 lb. ground beef
1 egg, beaten
1/2 cup fine dry bread crumbs
1/3 cup milk
2 tablespoons instand minced onions
1 tablespoon brown sugar
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Salt and pepper to taste
1/4 cup all-purpose flour
1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/2 cups water
1 package (12 oz.) extra wide egg noodles, uncooked
In medium bowl, stir together all ingredients except flour, soup, water
and noodles. Shape into sixteen 2-inch meatballs; roll in flour.
In large skillet over medium heat, cook meatballs until lightly browned;
turn occasionally to brown all sides. Drain. In small bown,
whisk together soup and water until smooth; add to skillet.
Heat to boiling; reduce heat. Cover; cook 20 minutes. Meanwhile,
cook noodles according to package directions; drain. Serve meatballs
and sauce with noodles.
