| Recipes |
| Just thought I'd share some of my favorite recipes with you fine folk. (Don't be fooled, I'm no gourmet chef!). Some of these are things I've come up with myself, some are from other people. If you have any recipes you'd like to share, please send them to me and I'll put them up. |
| Pumpkin Cheesecake |
| 1/3 cup margarine 1 (16oz) can pumpkin 1/3 cup sugar 1 tsp. cinnamon 1 egg 1/4 tsp. ginger 1 1/4 cup flour 1/4 tsp. nutmeg 2 (8oz) pkgs. cream dash of salt cheese 2 eggs 3/4 cup sugar |
| Note: unless otherwise stated, all recipes are with American standards. |
| Cream margarine and sugar until light and fluffy; blend in egg. Add flour; mix well. Press dough on bottom and 2 inches high around sides of a 9-inch springform pan. Bake at 400 (Fahrenheit) for 5 minutes. Reduce oven temperature to 350. Combine softened cream cheese and sugar, mixing at medium speed until well blended. Blend in pumpkin, spices and salt; mix well. Add eggs, one at a time, mixing well after each addition. Pour mixture into pastry-lined pan. Smooth surface to edge of crust. Bake at 350 for 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Garnish with whipped cream just before serving, if desired. |
| Thanks to Debi Lind for this recipe, the best pumpkin cheesecake known to man, well... to me anyway ;) |
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| Karin's Secret eggsalad |
| Ok, not so secret anymore after this, but oh well. Do try and keep an open mind with some of the ingredients. I will say that I hardly ever make it the same way twice as I tend to experiment by changing some of the spices. Also I can't give you any quantities as it depends on how much you make and how much you like your spices. So everything's after taste! Be adventurous! ;) |
| Hard boil your eggs (however many you choose to make) and peel them while they're still warm (be sure to shock them by running cold water over them first for a few minutes!). Put them in a bowl and mash them with a fork until it's relatively fine, it's ok to have larger chunks still. Add mayonaise, ketchup and mustard (more of the first, after taste for the latter two). Add a splash of soy-sauce and a few drops of tabasco. stir this all thoroughly. Then add a little bit of salt and pepper. Add curry, paprika, garlic powder to taste. If you have any other exciting spices, you'd be surprised what'll work with the salad! The above'll make a nice salad on its own, but don't be afraid to try other spices or herbs, like italian or oriental, chili, taco spices. Be adventurous and use small amounts at first and try a bite before adding anything else. You can usually compensate very well with the milder things if the salad gets too spicy. Serve on either crackers or sandwiches. Have fun! |
| I've not met anyone that didn't like my salad yet, although i'll have to admit i've had to resort to refusing to tell what's in it before they'd try it. And if you don't believe me, ask my husband, I have to be really careful when I make the eggsalad as it'll be gone before I know it when he gets started on it. ;) |
| Karin's tuna salad |
| An adaptation of Raeanne's tuna salad. |
| 1 can of tuna (water based, not oil) 1 1/2 tsp. mustard 1 tbsp. mayonaise 1 tsp. sweet relish Drain the tuna and put it in a bowl. Add the other ingredients and mix well. Serve on either crackers or sandwiches. Enjoy! |
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| To convert Fahrenheit and Celcius click here |
| To convert messurements, click here |
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