Recipes

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Here Are Just A Few Recipes To Start

"Vermicelli Italian Style"
1/4 Package (8 ounces) Vermicelli
1 Clove Garlic,minced
1/3 Cup Olive Oil
2 Tablespoons Chopped Parsley
1/2 Teaspoon Italian Seasoning
1/8 Teaspoon Salt
Dash Of Pepper
1/4 Cup Grated Parmesan Cheese
Prepare Vermicelli: Drain: Remove From Pan; set aside. In Same Pan,saute Garlic in hot oil. Stir in seasoning. Add cooked pasta. Sprinkle with Parmesan Cheese;Toss and Enjoy! (4 servings)

"Shrimp Vermicelli Supreme"
1/4 package (8 ounces) Vermicelli
1 clove garlic,minced
1/4 cup butter or margerine
3/4 lb. raw medium shrimp,peeled & deveined
2/3 cup dry white wine
1/4 cup sliced green onions
1/4 teaspoon dried basil
1/8 teaspoon salt(optional)
2 tablespoons chopped parsley
1 tablespoon lemon juice
Grated Parmesan Cheese
Prepare Vermicelli as package directs; drain. Return pasta to warm saucean; set aside. In Large skillet saute garlic in butter or margerine over medium heat. Add shrimp,wine,onions,basil and salt, bring to a boil. Reduce heat to low;cover and simmer 3to5 minutes or until shrimp are pink.Add parsley and lemon juice; toss with hot cooked pasta. Sprinkle with Parmesan Cheese. (Serve Immediately) (6 Servings)

"Baked Macaroni And Cheese Casserole"

2 cups (8 ounces) mostaccioli
3 tbs. butter
3/4 cup chopped onion
3/4 cup celery
1 to 2 cloves garic,minced
2 (6 ounces) cans tomoto paste
2 cups water
1 tsp.basil
1 tsp. oregano
2 tsp. salt
1/2 tsp. pepper
1/2 tsp.sugar
2/3 cup grated Parmesan Cheese
1 lb. Ricotta Cheese
Cook mostaccioli.Melt butter in a large skillrt,add onion,celery,garlic and cook over medium heat until golden. Add tomato paste,water,seasonings and sugar. Cook & cover for about 20 minutes. In a 2 quart casserole dish,spread thin layer of sauce over bottom. Sprinkle wih one third of parmesan cheese. Layer with half each mostaccioli;ricotta,sauce and half of remaining parmesan cheese. Repeat layers with remaining ingredients. Bake at 400 degrees F. for about 25 minutes until hot,bubbly and golden brown. (about 6 servings)Enjoy!

"Hamburger Minestrone"

1 lb. ground beef
1 medium onion,chopped (1/2) cup
1 clove garlic,crushed
1 cup shredded cabbage
1/2 cup uncooked elbow macaroni or broken spaghetti
1 1/4 cups water
2 teaspoons beeg bouillon granules
1 teaspoon Italian Seasoning
2 medium stalks celery,thinly sliced (1 cup)
1 small zucchini,sliced (1cup)
1 can (28 ounces) whole tomatoes,undrained
1 can (8 ounces) kidney beand,undrained
1 can (8 ounces) whole kernel corn undrained or creamed corn.
rated Parmesan cheese
1) Cook beef,onion and garlic in Dutch oven over medium heat, stirring occasionally, until beef is brown, drain.
2) Stir in remaining ingredients except cheese,breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally,until macaroni is tender. Serve with cheese.
(Serves About 6.)
(Tip)I usually do not cook my macaroni with this dish, because it tends to over cook. You can put the macaroni in the dish and then put soup over it, or serve with out macaroni. Simple and inexpensive.

"Linguine With Clam Sauce"

1/2 package (8 ounces) Linguine
2 6.5-ounces cans minced clams
3 tablespoons margerine or butter
2 cloves garlic,minced
2 tablespoons chopped parsley
1 teaspoon lemon juice pepper
Grated Parmesan cheese
Cook linguine as package directs;drain. Drain clams, reserving liquid. In a saucepan,melt butter. Add reserved clam liquid,garlic and parsley; bring to a boil. Reduce heat; simmer 10 minutes. Stir in clams and lemon juice;cook until heated through. Toss pasta with clam sauce. Sprinkle with pepper and parmesan cheese. (Makes about 4 Servings)

"Taco Bake"

Brown 1 lb. lean ground beef with 1/2 cup chopped onions. Add 1 package of taco seasoning, mix and add 3/4 cup water: simmer for 25 minutes.
"Topping"
1 cup shredded cheddar cheese
1 cup shredded lettuce
1 1/2 cups chopped tomatoes
"Taco Crust" 1 3/4 to 2 cups flour
1 package Red Star Quick-Rise or Active Yeast
1 tablespoon sugar
2 teaspoons finely chopped onion
3/4 teaspoons salt
2/3 cup warm water
2 tablespoons oil
1/2 cup crushed corn chips
In medium mixing bowl,combine 1 cup flour,yeast,sugar,onion and salt: mix well. Add very warm water (120-130) and oil to flour mixture. Mix by hand until almost smooth.Stir in corn chips,and enough remaining flour to make a stiff batter,spread in a well greased 10 inch. pie pan,forming ring around edge.Cover:let rise in a warm place about 10 minutes (20 minutes for active dry yeast). Spread meat filling over dough. Bake at 375 degrees for 30 to 35 minutes until edge is crisp and light golden brown. Sprinkle cheese, lettuce and tomatoes on top. Serve Immediately. Pass the Taco Sauce and Enjoy. (Serves 4-6)

"Brown Stew" 2 lbs. Beef Chuck, cut into 11/2 inch cubes
2 Tablespoons olive oil
4 cups boiling water
1 tablespoon lemon juice
1 teaspoon Worcestershire Sauce
1 clove garlic
1 medium onion sliced
1 or 2 bay leaves
1 tablespoon salt
1 teaspoonsugar
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash allspice or cloves
6 carrots,quartered
1 lb. (18-24) small white onions
Thoroughly brown meat on all sides in oil: add water,lemon juice,worcestershire sauce,galic,sliced onion,bay leaves & seasonings. Cover,simmer 2 Hours stir occasionally to keep from sticking. Remove bay leaves & garlic. Add carrots,onions (cubed potatoes may be added). Cover and continue cooking 30 minutes or until vegetables are done. Remove meat and vegetables: thicken liquid for gravy. (6-8 servings)

"Six Cup Salad"
1 Cup Crushed Pineapple
1 Cup Mandrin Oranges
1 Cup Flaked Coconut
1 CupSmall Curd Cottage Cheese
1 Cup Sour Cream
1 Cup Miniature Marshmallows
Mix It All Up In A Bowl and place in the refridgerator, Oh for about 1 hour to blend flavors. Then Serve and Enjoy! Great for Holidays or any time you want a nice fast side dish. It is a People Pleaser. Triple recipie if need be.

Best-Ever Lemon Pie

1 baked 9-inch Pie Shell
1-1/4 cups Sugar
6 tablespoons cornstarch
2 cups water
1/3 cup lemon juice
3 egg yolks
1-1/2 teaspoons lemon extract
2 teaspoons vinegar
3 tablespoons butter
Mix sugar and cornstarch togeather in the top of a double boiler.
Combine egg yolks with lemon juice and beat until well mixed.Add to the rest of the sugar mixture. Cook over boiling water until thick-about 25 minutes. This does away with the starcy taste. Now add the lemon extract,butter and vinegar,and stir thoroughly. Pour mixture into deep 9-inch Pie Shell,and let cool. Cover with Meringue,and brown in oven.
Never-Fail Meringue
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1/2 cup boiling water
- 3 egg whites
- 6 tablespoons sugar
- 1 teaspoon vanila
- pinch of salt
Blend cornstarch and cold water in a saucepn. Add boiling water,and cook,stirring until clear and thickened. Let stand until COMPLETELY cold. With electric beater at high speed,beat egg whites until foamy.Gradually add sugar,and beat until stiff but not dry.
Turn mixer to low speed; add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixr again to high,and beat well. Spread Meringue over cooled Pie Filling. Bake at 350 degrees for 10 minutes or unti top is lightly browned.(ENJOY)

All Of These Recipies Are Home Cooked. They Are wounderful Tasting And Good For You. Some Are Inexpensive To Make And Others Are Not.

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© 1998 Delilla Design
"Spicy Chicken Noodle Soup"
1. 1 (9-ounce) package fresh or dry angel hair pasta.
2. 6 cups defatted reduced-sodium chicken broth
3. 3 cups of water
4. 6 cloves of garlic, coarsely chopped
5. 1 (1 1/2-inch-long) piece fresh ginger,unpeeled,cut into 2 or 3 chunks
6. 3 dried small hot red peppers
7. 8 ounces skinless,boneless chicken breasts,cut into bite-sized pieces
8. 4 green onions, finely chopped
  If using fresh pasta, place pasta in a large hear-proof bowl. Pour enough boiling water over pasta to cover it. Stir gently with a fork to break up the noodles. Set aside. If using dry pasta, cook according to package directions as you prepare soup.
  In a large saucepan, combine broth, water, garlic, ginger and peppers. Bring to a boil over high heat. Reduce heat to low and simmer 10 minutes. Add chicken and cook 5 minutes,or until chicken is no longer pink in center. Test by cutting a piece in half.
  Drain noodles and add to sauce-pan. Cook stirring with a fork,1-2 minutes, or until noodles are tender and heated through. Remove ginger and peppers from soup:dicard. Ladle soup into bowls and sprinkle with green onions.
  Serves 6
  
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