Please come in for decaf coffee, a cookie or two and some good conversation while we browse through some of my friends delicious recipes.
3 lbs. cooked great northern beans(canned or bottled)
2 lbs. boneless chicken breast
1 Tablespoon olive oil
4 garlic cloves, minced
2 medium onions, chopped
2 Tablespoons ground cumin
1/4 teaspoon cayenne pepper (optional)
1 teaspoon oregano
1/2 can chopped mild green chilies(more if prefer hot)
4 cups chicken broth (canned or stock)
20 oz. monterey jack cheese, grated
sour cream (optional for topping)
Place chicken in large pan and add cold water to cover. Simmer until chicken is tender, about 15-20 minutes. Remove from pan and dice into 1/2" cubes.
Discard water.
Heat oil over medium heat. Add onions and simmer until translucent. Stir in garlic, green chilies, cumin, cayenne pepper, oregano, and cloves.
Saute for 2-3 minutes. Add the chicken, beans, stock and 12 oz. of cheese. Simmer for 15 minutes.
Ladle into bowls. Top with monterey jack cheese and a dollop of sour cream.
Sprinkle (1 pkg.) dry yeast over 1/4 cup warm water in small bowl. Let sit.
Scald 3/4 cup milk.
In a large bowl pour the scalded milk over 1/4 cup shortening, 1/4 cup sugar and (1 tsp.) salt.
Stir to melt shortening.
Add 1 cup of flour and stir.
Add yeast mixture and 1 egg. Stir.
Add 2 cups of flour. Stir until mixed.
Put in a well greased bowl and cover with plastic wrap for a minimum of 2 hours and up to 2 days in the refrigerator.
To Bake:
Put dough on a floured surface and roll with rolling pin to about 3/8 inches thick.
Cut into circles and fold each circle in half.
Let dough rise to double under a towel for 1 to 1/2 hours.
Bake on a greased cookie sheet for 10-14 minutes.
FOR HAMBURGER BUNS: Cut the circles with the mouth of a large glass.
Before baking, set each circle on top of each other.
Bake approximately same time or until light golden.
Beat sugar and oil with an electric mixer at med. speed.
Add eggs one at a time; beat well.
Add combined flour, baking soda, salt, cinnamon, and nutmeg alternately with water
Add the pumpkin and chopped pecans or black walnuts; blend.
Bake at 350 degrees for 1 hour or until toothpick comes out clean.
Freezes well. Makes 2 large loaves.
In a heavy saucepan, mix 3/4c. cream, 1/2c. granulated sugar, 1/2c. packed brown sugar, 3/4c. light corn syrup and dash of salt.
Bring to a boil over med. heat stirring to dissolve sugars.
Set a candy thermometer in the pan and cook, stirring occasionally to 234 degrees(soft ball stage).
Very slowly, drizzle and stir in the remaining 1/4c. cream and 1/2c. milk so mixture continues to boil.
Cook to 244 degrees (firm ball) stirring occasionally.
Remove from the heat before stirring in 1/2tsp. vanilla and 2TB butter.
Pour into a buttered 9x5 or 8x8 loaf pan.
Cool to room temperature and then turn out onto a cutting board and cut to desired size.
Wrap in wax paper.
Store in a cool place.
1 box yellow cake mix
1 stick melted butter or margarine
4 eggs
1 1lb. box powdered sugar
1 8 oz. pkg. cream cheese
Mix yellow cake mix, margarine, two eggs with an electric mixer for three
minutes, set aside.
Grease and flour a 13X9 inch pan. Pat mixture into the pan
evenly (it will be thick)
Mix powdered sugar, cream cheese and two eggs. Pour over cake mixture.
Preheat
oven to 350 degrees. Bake for 40 minutes or until toothpick comes out clean.
Remove.
Sprinkle two tablespoons of powdered sugar over top of cake. Cool for at least
30 minutes.
Cut into 2-3 inch squares. This cake is very rich!
From Salem's Ladies Aid!
5 lbs. medium size red potatoes
3 level tbsp. flour
1/2 pound bacon
1 medium
onion, chopped fine
1 cup white vinegar
3/4 cups celery, chopped fine
1 1/2 cups water
Salt and
Pepper to taste
1 1/2 cups sugar
Wash and boil potatoes with peelings on. Peel and slice when cool enough to
handle into bite size pieces.
Cut bacon into small pieces and fry (easiest to
do when bacon is partially frozen).
Remove bacon and add flour to the bacon
grease, stir until smooth and add vinegar, water, sugar and cook until it
thickens (takes about a half an hour).
Pour over the sliced potatoes, bacon
pieces, chopped onion and celery - mix throughly.
Let your potato salad set
for about 2 hours.
Serve warm. Serves about 20.
This is REAL German Potato Salad folks, and you will love it!
1 1/2 cups sugar
3 heaping Tablespoons cocoa
7 Tablespoons milk or ( 1/3 cup plus 1 TB.)
1 Tablespoons corn syrup
1/4 teaspoon salt
4 Tablespoons butter or margarine
Bring all ingredients slowly to a boil stiring constantly for about 3 minutes. Add 1 teaspoon vanilla after it has cooled and continue stiring as it cools. When the shine disappears, pour the frosting over the cake in the pan.
Recipe from the Tampa Tribune-1998
Prepare two 9 inch graham cracker or oreo cookie crusts
Filling:
1 quart vanilla ice cream
1/2 cup peanut butter (I used 3/4 cup, can use more for taste)
8 oz. thawed whipped topping
Beat the ice cream and peanut butter together.
Fold in the whipped topping and pour into the crusts.
Freeze. Take out 10 min. before planning to serve.
Top with additional whipped topping or hot fudge sauce.
2 cups diced cooked chicken
2 cups cooked rice
1/4 cup chopped onion
1 cup chopped celery
1 can sliced water chestnuts
1/2 cup slivered almonds
1 cup sour cream
1 can cream of chicken soup
1 small jar pimento
1 cup cornflakes
1/4 cup margarine or butter
salt and pepper to taste
Saute celery and onion. Add the other ingredients. Sprinkle on top: 1 cup cornflake crumbs mixed with 1/4 cup margarine or butter. Bake @ 350 degrees for 40 minutes, uncovered.
1 cup butter softened(no substitutes)
1 cup sugar
2 cups all-purpose flour
1 1/4 cups peanut butter chips or choc. chips
1/2 cup coarsely chopped pecans
In a mixing bowl, cream the butter and sugar. Gradually add flour; and mix well.
Stir in the chips of your preference.
Line a 15-in. x 10-in. x 1-in. baking pan with foil; coat with nonstick cooking spray.
Gently press dough into the pan
Sprinkle with pecans and press into dough.
Bake at 350 degrees for 20-25 min. or until golden brown.
Cool in pan on a wire rack. Invert pan and remove foil.
Break brittle into pieces; store in an airtight container.
Yield: about 4 dozen.
One of the "Best Beauticians" I have had!
2 bunches spinach
2 green onions, sliced
1 pt. fresh strawberries
1 tbsp. poppy seeds
Dressing
1/2c. vegestable oil
1/4c. cider vinegar
1/2c. sugar
1/4 tsp. Worcestershire sauce
1/4 tsp. paprika
Tear spinach leaves apart. Add halved strawberries,slliced green onions,
and poppy seed. Mix ingredients well.
Make dressing and let it set awhile; then pour the dressing over the salad. Delicious.
When strawberries are not available, substitute mandarin oranges and sliced almonds in place of the strawberries.
