AIDALADY'S RECIPE PAGE
Here at AidaLady's we would like to list some fast, cool and
easy recipes.
Since it has been a somewhat hot summer for us all,we would like to cook
something that gets us out of the kitchen fast. If you have a favorite quick recipe you would like to share please email it to the addy below, we would love to hear from you.
New Recipes added:8/2/99
Here at my house this a favorite Crock Pot recipe.
Make a layer of sliced potatoes,diced ham and slices of American cheese. Make about 3 layers of this and add to the top 2 cans of undiluted cream of mushroom soup and some paprika. Cook on high for 6-8 hrs. In the last cooking hour add to this, 1 can of drained green beans. No hot kitchen, and a meal all in one pot..it goes fast here!!
You can substitute chicken, but smoked turkey is the best.
Bev
MARTHA WASHINGTON SOUP
Blend two tablespoonfuls of butter with four tablespoonfuls of flour, season with one teaspoonful of salt, one-fourth a teaspoonful of pepper and add a quart of hot milk. Stir until this thickens, then add two hard cooked eggs that have been pressed through a colander, one-half a pound of fine chopped crab meat and the grated yellow rind of one lemon, stir over fire until the whole boils. Just before serving, beat in one cup of whipped cream, flavored with non-alcoholic sherry.
This soup was the favorite of George Washington
We only have this at Christmas and a very tiny bowl as an appetizer.
Crunchy Ramen Chicken Salad
~~~~~~~~~~~~~~~~~~~~~~~~
3 T butter
1 pkg (3 oz) Oriental flavor ramen noodles
2 T sesame seed
1/4 c sugar
1/4 c white vinegar
1 T vegetable oil
1/2 t pepper
2 c cooked chicken, diced
1/2 c dry-roasted peanuts
4 medium green onions, sliced (1/4 c)
1 bag (16 oz) coleslaw mix
Melt butter in 10" skillet over medium heat. Stir in seasoning packet from noodles. Break block of noodles into bite size
pieces over skillet;stir noodles into butter mixture. Cook 2 minutes stirring constantly;stir in sesame seeds. Cook about 2 minutes longer,stirring constantly,until noodles are golden brown. Mix sugar, vinegar, oil and pepper in large bowl. Add noodle mixture and remaining ingredients; toss. 6 servings
Kelly
EASY PREP LASAGNA-9x12 Pan
Ingred: 2pkgs of powder spaghetti sauce, approp cans of
tomato paste per packet
1-2lbs of ground beef
1 small container of riccotta cheese
1 small container of parmessian cheese
1 box of Lasagna
2 pkgs of powder Spaghetti sauce mix.
Approp. cans of paste per package- follow directions prep in sauce pan 1 to 2 lbs ground beef -fry up and add to sauce. When sauce has simmered about 15 minutes Layer a ladle of sauce on bottom of pan-Layer UNCOOKED lasagna - on top - ladle sauce- then spoonfuls of riccotta approx 12 spoonfuls across and sprinkle parmessian - continue layering in this order to top. press down noodles so sauce covers all noodles.
Set oven at 350- Not sure about higher altitudes so keep an eye after 45 minutes- but will be cooked in approx 1 hour. use fork for testing tenderness Total prep time about 1/2 hour.PattiC
Chocolate Zucchini Cake
1/2 c oleo
3 T cocoa
1/2 c veg. oil
1/2 t baking powder
1 3/4 c sugar
1 t baking soda
2 eggs
1/2t cinnomon
1 t vanilla
1/2t ground cloves
1/2 cup butter milk
2 c chopped zucchini
2 1/2 c flour
1/4 c choc.chips
Peel zucchini & dice, measure and set aside. Cream oleo, oil and
sugar. Add eggs, vanilla, butter milk. Mix together. add all dry
ingredients & add to creamed mixture. Mix well, add zuccini. Pour into greased 9 x 12 pan. Sprikle choc chips over topof cake. Bake 325 degrees for 50 minutes or until done. Sprinkle with powder sugar if you like (when done) SueT
Zucchini Quiche
4 c thinly sliced zucchini (unpeeled)
8 ozshreded motzerella chesse
1 c chopped onion
1/2 marg or 1 stick
1 can (8 oz.) crecent rolls (I get two just in case one does not line my pan)
2 T parsley
1/2 t salt
1/2 t pepper
1/4 t garlic powder
1/2 t sweet basil
1/4 t aregano
2 eggs beaten
2 T Dejon prepared mustard
In large shillet cook zucchine & onions tog. in margarine until tender about 10 minutes or until clear in color. stir in parsley & seasonings. In large bowl blend eggs and sceese, stir in veg. mixture.line pan with scresent rolls and spread mustard on them. 10 inch pan or quiche pan. bake 375 degrees for 18 to 20 minutes or until knife comes out clean. If crust gets too brown put foil over it.let stand 10minutes before serving.
SueT
Cool Latta
~~~~~~~~~~
-----coffee base-----
1/2 cup coffee grounds
1 1/2 cup water
1/2 cup sugar
1 tsp vanilla
-----Cool Latta-----
1/2 cup coffee base
10 ice cubes (about)
1/2 cup cream, half & half or milk
Coffee base: Pour boiling water over 1/2 cup coffee grounds in glass container. (I use my French press coffee pot) Let water and grounds still until either grounds sink or coffee comes to
room temperature.Strain grounds from brewed coffee. Heat coffee in microwave for 2 min or heat on stove. Add 1/2 cup sugar and vanilla to coffee and stir. Store in sealed glass container in refrigerator. Cool Latta: Put 1/2 cup coffee base in blender, add about 10 ice cubes a couple at a time. Blend until it looks like mush. Add milk and blend for about 10 seconds. Pour in glass and drink with a straw.Enjoy! Kelly
Pebble Salad
1 6 oz package Long Grain and Wild rice mix prepared according to
package directions
1 12 oz. can white shopped corn, drained (yellow corn is okay too)a small cucumber seeded and chopped
2 medium carrots chopped
1/4 cup chopped onion or green onion
1/3 cup chopped fresh parsley
1/4 cup lemon juice
1/4 cup olive oil
1 clove garlic minced
1/2 teaspoon dill weed
1/4 teaspoon dry mustard
1/8 teaspoon pepper
1/2 cup dry roasted sunflower kernels (or I use 2 Tbs. toasted sesame seeds)
1/3 cup slivered almonds, toasted
Mix dressing ingredients then toss with other ingredients. Chill.Kelly
TRIPLE CHOCOLATE MESS (for the crockpot)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 package chocolate cake mix
1 pint sour cream
1 package instant chocolate pudding
1 small bag chocolate chips
3/4 cup oil
4 eggs
1 cup water
Spray crockpot with non-stick spray. Mix all ingredients. Pour into crockpot.Cook on low for 6-8 hours. Serve in a bowl with ice
cream.Kelly
I make up a batch of dough in the bread machine, but you can also buy frozen bread dough at the grocery store. I divide the
dough into 6 pieces and roll each of them into a really thin circle (or as close as I can get to a circle). Then I fill them with whatever the little darlings want, fold them over, crimp with a fork, brush on a little egg wash(and egg with a little
water stirred in) and bake (on a sprayed cookie sheet) about 20 mins. in a 400 degree oven. After they're out of the oven, I
cut them in half with half of one being a pretty decent sized serving. The favorite fillings at my house are: Italian: pizza or leftover spaghetti sauce, pepperoni, mushrooms, mozzerella cheese and Ham:ham (I buy a "ham steak" at the store and cube it), frozen (thawed) broccoli, cheddar or swiss cheese,chopped green onions, and mushrooms. We call these calzone (since my DH is Italian) and it is a very popular, yet pretty easy meal. The kids fight over who gets to take the leftovers in their school
lunch the next day too.Rita
Easy Fruit Salad
This salad always disappears at get-togethers. Just make sure to serve very cold.
In blender:
8 oz. half-n-half
1 small brick of cream cheese
1/3 can of sweetened condensed milk (chilled)
1 tsp. vanilla
Pour the above mixture over:
1 large can (500 gram or 16 oz. drained) fruit cocktail
1 large can " peaches
1 apple cubed
Chill well before serving.
Just before serving sprinkle with chopped nuts.PatiP
Pineapple-Glazed Chicken
One of my family's favorites. It's quick and no oven to heat up the house!
1 lb. boneless uncooked chicken
2 TBS. vegetable oil
1/2 green bell pepper, cut in 1-inch pieces
1/2 medium onion, cut in 1/2-inch pieces
1 (8 oz.) can pineapple slices
2 TBS soy sauce
1 TBS saké or dry sherry ( I use red wine too or leave out if I'm out)
1 TBS cornstarch
Cut chicken in 1-inch pieces to make about 1-1/2 cups chicken. Heat oil in a large skillet. Add chicken pieces; sauté 2 minutes. Add green pepper and onion; stir-fry until chicken is tender. Drain pineapple, reserving juice. Cut pineapple into 1-inch wedges. In a small bowl,combine reserved pineapple juice, soy sauce, saké or dry sherry and cornstarch; pour over chicken. Stir-fry until sauce has thickened slightly and chicken and
vegetables are well coated. Add pineapple wedges. Serve over rice.PatiP
Another very easy recipe. You do have to use the oven for this one though but only about 1/2 hour.
Honey Orange Chicken
Combine in a small bowl:
2 tsp cornstarch
3/4 tsp dry mustard
1 TBS teriyaki sauce-I use soy sauce with a TBS of sugar as substitute
Add:
1/4 cup honey
1/4 cup orange juice
Pour above over 4-6 boneless chicken breasts and cook at 375°F until sauce thickens (about 1/2 hour). Top with orange slices.
Serve with rice.PatiP
Torta de Elote
Yup, this one is Mexican and I guess you would translate it as corn cake except it's not really sweet so I guess you could say
corn bread except that it's not like the corn bread in the States. Do try this. It is VERY easy and soooo delicious!
Cut off the kernels from 5 ears of corn
4 eggs
1 stick of butter
1 TBS baking powder
1 TBS sugar
1 tsp vanilla
1 can condensed milk
3/4 can milk(use the can from the condensed milk)
Mix all of this in the blender and pour into a 9x9" pan (greased)
Bake at 400°F for 1 hour. The top should have a dark golden color and the edges will separate from the pan and be very dark.PatiP
This one's good for pot luck get-togethers.
Chicken Broccoli Casserole
3-4 chicken breasts - cooked and cut up in bite size pieces.
1 box Uncle Ben's Wild Rice - cook according to directions.
2 boxes frozen broccoli - cook.
1 can cream of mushroom soup
Cut broccoli and line caserole dish; mix soups with wild rice and add chicken; layer on top of broccoli. Top with grated cheddar cheese.Cook at 350°F for 45 minutes.PatiP
Chicken Enchiladas
If I'm in a rush or just lazy I convert this into "Chilaquiles" and just rip the tortillas up and add ingredients in layers.
Delicious either way!
Shredded chicken ( I boil 2 chken breasts but can use any part)
Corn tortillas
Salsa: (boil 1 tomato with 1 jalapeño pepper. Put in blender w/o the water and blend with slice of onion and salt) Or use store bought!
Grated cheddar cheese
1 large can of cream of chicken or mushroom soup
8 oz. sour cream
Place chicken, cheese and a few dots of salsa in a tortilla, roll up and place in a rectangular pan. Repeat until pan is filled (I make about 18 enchiladas)
Heat the soup and sour cream and pour over the enchiladas. Top with salsa and cheese. Cook in 350° oven until cheese melts.PatiP
