Categories:

• Recipe Index
• Appetizers
• Beverages
• Breakfast
• Meats
• Pasta
• Seafood
• Side Dishes
• Vegetables
• Desserts
• Miscellaneous

Recipe Index:

Appetizers

Cary's Famous Artichoke and Spinach Dip                                        10 servings
    1 1/2 Cups Sour Cream
    1 Package of Cream Cheese
    1 1/2 Tablespoons Garlic
    1 Package Frozen Spinach
    2 Teaspoons of salt
    Dash of pepper
    1 Can of Artichoke Hearts
    1 Package Mozzarella Cheese
    1 Cup Parmesan Cheese
    1 Dash Italian season

    Mix sour cream and cream cheese together in bowl.  Add garlic, salt and pepper and mix well, add additional salt, pepper and Garlic if necessary.  Combine spinach and artichoke hearts (cut in smaller pieces) into above mixture.  Add mozzarella cheese and 1/2 of the parmesan cheese and mix well.  Pour into casserole dish. Sprinkle remaining parmesan cheese on top and Italian seasoning.  Bake for 10-15 minutes at 350 degrees.

Use garlic toast or melba toast for dipping.

 

    3 Cups Sugar
    2 Cups Water
    1/2 Cup Bourbon
    3 Cups Vodka
    Peel of 1 Lemon
    3 Tablespoons Coconut Extract
    6 teaspoons Almond Extract
    1 Tablespoon Chocolate Extract
    1 Tablespoon Vanilla

Boil lemon peel and sugar 20 minutes.  Add flavors and liqueurs; mix well; allow to cool before bottling

Darn Good Margaritas
 Submitted by: Rick and Deb

    Querve Gold
    Yucon Jack
    Triple Sec
    frozen lime concentrate
 
Take the can of lime and dump it in blender. Take same can and fill to the top with Quervo
dump in blender.  Take same can and fill half way with Yucan Jack and fill it to
the top with Triple Sec and dump in blender.   Fill with ice and blend then you have
Darn Good Margaritas

This makes a cool refreshing drink for a hot day...

 

1 Cup Sugar	1 -6 Oz Can Frozen Lime Juice
3 1/2 Cups Water	1 Cup Brandy
1 6 Oz Can Frozen Orange Juice	2 Tea Bags

 

Add first two ingrediants to a small pan and boil until sugar is dissolved - cool steep the 2 tea bags in 1 cup boiling water - cool mix together very well. Freeze. Stir often. To searve: fill glass 1/2 to 3/4 full of brandy slush and fill the rest of the way with 7-up.

    2 Loaves frozen bread dough
    1/2 cup Butter or Margarine
    1/2 cup Brown sugar
    2 Tablespoons Milk
    2 small boxes of Cook and Serve Vanilla Pudding
        or 1 large box
 
    Thaw bread dough.  Pull apart 1 loaf in small pieces and place in the bottom of greased 9 x 13 pan.  Pull apart second loaf and fill in spaces.  In a medium sauce pan melt butter and brown sugar, milk, and pudding and mix well.  Pour over bread and cover with lid or saran wrap.  Place in refrigerator over night.  Heat oven to 350 degrees and bake for 20-30 minutes or until golden brown.  Good with butter.
 
 

    1-1/4 lb Ground Ham
    1 lb ground Pork
    1/2 lb ground beef
    1 cup Milk
    2 eggs
    1 1/2 cup cracker crumbs
    1 can Tomato soup
    1-1/4 cup brown sugar
    1/3 cup Vinegar
    1 tsp  mustard

    Mix ingredients well.
    Form into balls

    Place in a baking dish

    combine tomato soup, brown sugar, vinegar and mustard.  Mix well and pour over ham balls.

    Bake at 375 Degrees for 1 hour.
 
 
 

Spinach Stuffed Manicotti

    1 8 oz pkg. Creamette Manicotti, cooked and drained
    1 26 oz Jar Classico di Firenze (Florentine Spinach & Cheese) or di Napoli Tomato and Basil Pasta Sauce
    3 cups 12 oz Shredded mozzarella cheese
    1 15 or 16 oz container of Ricotta cheese
    1 10 oz pkg. Frozen spinach - chopped, thawed and drained
    2 eggs
    1/2 cup Grated Parmesan Cheese
 
Preheat oven to 350 degrees.  In bowl, combine 1 1/2 cups mozzarella cheese, ricotta cheese, spinach, eggs and Parmesan cheese.  Mix well.

Stuff in manicotti.
Arrange in greased 9 x 13 baking dish.
Spoon sauce over manicotti.  Cover and bake 30 minutes or until hot and bubbly.  Top with remaining mozzarella cheese, bake uncovered 15 minutes longer.

Let stand 15 minutes before serving.
Refrigerate leftovers.
 

Savory Hidden Valley Broiled Fish

    1 Packet Hidden Valley Ranch Dressing
    1/3 cup Lemon Juice
    3 Tablespoons Olive Oil
    3 Tablespoons dry White wine or water
    1-1/2 -2 lb. Mild white fish fillets, such as red snapper or Sole *

    Combine all ingredient, except fish, in a shallow dish.  Mix well.

    Add fish and coat all sides with mixture.  Cover and refrigerate for 15-30 minutes.
    Remove fish from marinade and place on broiler pan.  Broil 9-12  minutes or until fish begins to flake.

    * works well with Cod also

    1 Bunch Broccoli cut into bite size pieces
    1/2 cup onion
    1/2 cup Golden Raisins
    1/2 lb Bacon fried and crumbled
    1 4 oz package Sunflower Seeds
    1 Cup Mayo
    2 Tbl Sugar
    2 Tbl White vinegar
 
    Mix together Bacon, Raisins, vegetables and sunflower seeds.

    Mix mayo, sugar and vinegar and pour over vegetables and mix well.  Chill

    Variations:
        1. Omit Onions

 

3 Cucumber, Peeled And Sliced	1 Tbsp Sugar
1/2 Cup Cider Vinegar	2 Green Onions, Sliced Into 1/4 Thick Rings
1/2 Cup Water	1/2 Cup Yogurt, Sour Cream Or Mayonnaise

 

Put cucumbers in a non-metallic bowl. Mix together the vinegar, water and sugar. Pour over cucumbers, cover with plastic wrap and allow to marinate in the refrigerator for 24 hours. Drain cucumbers and mix in the green onions and yogurt (or sour cream or mayonnaise).

    2 cups graham cracker crust
    1/2 cup butter or margarine melted
    1 envelope of Knob unflavored gelatin
    1/2 cup cold water *
    3 packages 8 oz each cream cheese softened
    1 1/4 cup sugar
    1 can 5 oz evaporated milk (not condensed)
    1 teaspoon lemon juice
    1/3 cup Amaretto Liqueur *
    1 teaspoon Vanilla
    3/4 cup whipping cream or heavy cream whipped

    Combine graham cracker crumbs with butter.  Press into the bottom and up sides of 9 inch spring form pan; chill.

    In small saucepan sprinkle gelatin over cold water, let stand 1 minute. Stir over low heat till completely dissolved, about 3 minutes; set aside.  In large bowl of electric mixer, beat cream cheese with sugar till fluffy about 2 minutes.  Gradually add evaporated milk add lemon juice, beat at medium high speed till mixture is very fluffy, about 2 minutes.  Gradually beat in gelatin mixture, liqueur and vanilla until thoroughly blended.  Fold in whipped cream.  Pour into crust.  Chill 8 hours or overnight.  Garnish with chocolate sauce or berries.

* omit Amaretto liqueur, Increase water to 3/4 cup add 1/2 tsp. almond extract with vanilla.
 

Steamed Dumplings

    1 lb. ground pork
    3 Tablespoons soy sauce- I use light
    2 sliced green onions, tops and all
    1/2 teaspoon garlic powder or two cloves finely chopped

Mix the above together and let set in fridge for a half an hour.

To form dumplings:
(Using purchased wonton skins)
Place a tablespoon in the center of the skin.  Moisten edges with water.
Fold up, sealing all edges.

To steam:
Over a pot of boiling water put the dumplings in a bamboo steamer, lining
with lettuce or cabbage leaves keep them from sticking.  Steam about
twenty minutes.  The skins will be translucent and the meat cooked
through when ready.  Serve hot with dipping sauce.
 

Dipping Sauce I   Soy sauce  2 Tbs. finely chopped ginger  2 cloves finely chopped garlic  1 teaspoon vinegar

Dipping Sauce II  Soy sauce  3 cloves garlic  1 teaspoon vinegar                                 1/2 tsp. hot chili oil

For both mix well and let set for at least thirty minutes, the longer the
more intense the flavors.