RECIPES SEPTEMBER 2016

[wilderness]

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Posted but need to review
Baked Macaroni and Cheese-Rosie
Instructions
Mac & Cheese
1. Adjust oven rack to middle position and heat oven to 350 degrees.
2. Using box grater, shred 12 ounces 50 percent light cheddar cheese. (You should have 3 cups.)
3. Bring 4 quarts water to boil in Dutch oven.
4. While waiting for water to boil, melt 1 tablespoon unsalted butter.
5. Place 1 cup panko breadcrumbs in 12-inch nonstick skillet. Toast over medium-high heat, stirring often, until well-browned, 5 to 10 minutes.
6. Transfer to bowl with melted butter and stir to combine.
7. Once water boils, add 1 pound elbow macaroni and 1 tablespoon salt. Cook, stirring often, until just al dente.
8. Once pasta is cooked, reserve ½ cup cooking water.
9. Drain macaroni and set it aside.
10. Combine 3 (12-ounce) cans evaporated milk, 1 teaspoon salt, ¾ teaspoon dry mustard, ½ teaspoon garlic powder, and pinch cayenne pepper in now-empty pot and bring to simmer.
11. In small bowl, whisk 1 tablespoon cornstarch into ¼ cup reserved pasta water until smooth.
12. Whisk mixture into pot.
13. Continue to simmer, whisking constantly, until sauce is slightly thickened, about 3 minutes.
14. Remove from heat and whisk in cheddar, a handful at a time, until melted.
15. Stir in cooked macaroni.
16. Add remaining ¼ cup pasta water as needed to adjust consistency of sauce. (It should be slightly soupy.)
17. Transfer mixture to 13 by 9-inch baking dish.
18. Season panko and butter mixture with salt and pepper to taste.
19. Sprinkle mixture over top.
20. Bake until sauce is bubbling around edges, about 20 minutes. Let cool slightly before serving.
Total Time: 1 hour
Preparation Time: 10 minutes
Active Cooking Time: 30 minutes
Yield: Serves 8
Make Ahead: Serve immediately
Difficulty: Easy
Ingredients
1 Cup panko (Japanese-style bread crumbs)
1 Pound elbow macaroni
salt and pepper
3 (12-ounce) cans 2 percent low-fat evaporated milk *
¾ Teaspoon dry mustard
½ Teaspoon garlic powder * *
Pinch cayenne pepper
1 Tablespoon cornstarch
12 Ounces 50 percent light cheddar cheese * * *
1 Tablespoon unsalted butter
* Evaporated milk is more stable than regular milk, so it prevents the cheese from breaking when added to the sauce.
* * We use garlic powder here instead of fresh garlic because it lends subtle garlic flavor with no distinguishable garlic texture.
* * * We find that 50 percent light cheddar has superior flavor and melting ability, making it perfect for lower-fat macaroni and cheese. Our favorite brand is Cracker Barrel Reduced Fat Sharp Cheddar Cheese.
Tools
13 by 9-inch baking dish
* In order to make the cornstarch slurry to thicken the cheese sauce, we reserve ½ cup of the pasta water. Don’t drain the pasta without saving this water.
* * This small microwave-safe bowl is used to melt the tablespoon of butter and mix together the butter and panko topping.
* * * This small bowl is used to make slurry with cornstarch and half of reserved pasta water.

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Moved but looking for clarification to be sure it is correct
 Food Guy’s Wife’s Oven Fried Chicken
1-3lb. cut up frying chicken (8 pieces)
1/4 cup vegetable oil
1/4 cup (1/2 stick) margarine
1 heaping cup flour
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon seasoned salt
Black pepper to taste
1/2 teaspoon garlic powder
Wash chicken, and pat dry with paper towel. (My wife soaks the washed chicken in salt water for 15 20 minutes).
Preheat oven to 425.
Place vegetable oil and margarine in shallow baking pan, and set in oven to heat and melt.
Combine flour and seasonings. Roll chicken pieces in flour mixture.
Remove hot pan from oven and arrange chicken pieces on it, skin side down, do not crowd.
Place in oven and bake for 30 minutes. Turn chicken so that skin side is up and continue baking-20-30 minutes until nicely browned and juices run clear.
Remove to a platter and keep warm (at least 10 minutes).
Country Gravy....
Scrape baking pan and place 3 Tablespoons of the accumulated cooking fat and browned bits into a sauce pan. Stir in 3 Tablespoons flour and cook 1-2 minutes until well combined. Stir in 2 cups milk and continue cooking and whisking until gravy boils and thickens. Cook about one minute. Season with salt and pepper if necessary.
1 Tablespoon brown sugar
1 teaspoon chicken or beef base
1 teaspoon salt
Black pepper to taste
2 teaspoons dried basil
¼ cup Parmesan cheese
Combine all ingredients, bring to a boil, reduce heat and simmer about 1 hour until thickened.
Serve over hot cooked pasta

Have requested title if anyone know what this is

Preheat oven to 350 degrees.

Sauté the bacon until browned, drain and set aside.
Reserve bacon fat.
Dredge chicken breasts in seasoned flour*
Sauté chicken in some of the reserved bacon fat* until lightly browned on both sides
Place browned chicken in a baking dish or small roasting pan.
In the same skillet that you cooked the chicken in add about a tablespoon of the reserved bacon fat, add the diced vegetables and cook over medium heat to “sweat” and soften the vegetables.
Distribute the cooked vegetables over the chicken, and then sprinkle with the cooked bacon.
Pour the gravy over all. Cover tightly and bake for an hour to an hour and 15 minutes.

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MICROWAVE BREAD AND BUTTER PICKLES-Rosie
(Source: Deb's Mom)
8-10 medium cucumbers, sliced
2 tsp. salt
2 onions, thinly sliced
1 tsp. mustard seed
2 c. plus 1 Tbsp. white sugar
1 c. plus 1 Tbsp. white vinegar
1/2 tsp. celery seed
1/2 tsp.ground turmeric
1. In a medium microwave safe bowl mix cucumbers, salt, onion, mustard seed, white vinegar, white sugar, celery seed and turmeric.
2. Microwave on High for 7-8 minutes, stirring twice, until cucumbers are tender and onion is translucent.
3. Transfer to sterile containers. Seal; chill in refrigerator until serving.
I got (5) 1 pint jars out of a batch.

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Creamy Rice Pudding-Rosie
3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract
Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
In a clean saucepan, combine the cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla. Sprinkle with nutmeg or cinnamon to serve, if desired. Servings: 4.

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Two-Ingredient Pumpkin Cake with Apple Cider Glaze-Rosie
Recipe from: | Serves: 4-6
Ingredients
For the Cake:
1 Yellow Cake Mix
1 can (15 oz) pumpkin puree
For the Glaze:
1-1/2 cups powdered sugar
3 Tablespoons apple cider
3/4 teaspoon pumpkin pie spice
Directions
Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.
Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know, the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it.
Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not overbake.
Let cool for 5-10 minutes in the pan, then flip onto a platter.
Make the glaze while you're waiting.
Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served.
Serve warm or room temperature.

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Lemon Chicken Scaloppine (Make Ahead)-Rosie
2 lbs chicken breasts, 1/4" thick
1/2 c all-purpose flour
2 tsp garlic salt
1/2 c butter or margarine
6 lemon slices
1 tsp instant bouillon
1/2 c hot water
2 Tbsp lemon juice
**Optional: I sometimes use 2T white wine or Vermouth for part of water.
If necessary, pound chicken until 1/4" thick. Stir together flour and garlic salt; coat chicken with flour mixture. Melt butter in large skillet; brown chicken over medium heat approx 5 mins on each side.
Place chicken in ungreased baking dish, 13 x 9. Top each piece with lemon slice (or place lemon slices on chicken at serving time). Cover and refrigerate if making ahead.


Heat oven to 350 degrees. Dissolve bouillon in water. Add lemon juice; pour over chicken. Cover and bake 25 to 30 mins.
6 servings
Arlene

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Easy Cabbage and Noodles-Rosie
Servings: 6
2 (12 ounce) bags pre-shredded coleslaw mix
16 ounces extra-wide egg noodles
1/2 cup butter
1 medium sweet onion , chopped
2 garlic cloves , minced
1 teaspoon salt
1 teaspoon pepper
Cook egg noodles according to package directions; drain.
In a large skillet, melt butter and saute cole slaw mix, onion and garlic until tender. Mix in salt and pepper. (I add sliced sausage here and let it heat through, about 15 minutes). Gently stir in cooked and drained noodles. Toss together.
Arlene

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PERFECT VELVET RECIPE -Rosie
For every pound to pound and a half of meat use the following ingredients and add them to your meat according to the instructions below.
¼ tsp salt
1 tbsp sherry, rice wine vinegar, or soy
1 egg white
1 tbsp cornstarch
½ tbsp oil
Begin by removing all the fat from the meat and cutting it into the sized pieces as specified in the recipe. Then place the meat into a container with a tight fitting lid.
Sprinkle in the salt and mix it in thoroughly with your hand. Feel to make sure that each piece is coated.
Add the sherry, rice wine vinegar, or soy depending on what your recipe calls for. If the recipe does not state a particular marinade then just use sherry. Mix it in thoroughly.
Add the egg white and gently mix it in coating each piece. Make sure not to froth the egg, otherwise the meat will turn out rubbery after cooking.
Sprinkle in the cornstarch while mixing it with your hand.
Add the oil and stir to coat.
Cover and let the meat marinate for 30 minutes at room temperature.
Once the meat has marinated there are 2 ways that it can be cooked. It can either be boiled or fried. Boiling makes it healthier, however most restaurants use the frying technique. Both produce about the same results.
Boiling Method
Bring a pot of water with a tablespoon of vegetable oil to a boil.
Once the water boils, add the meat and let it cook for just 1 minute. **(I start removing the meat at 30 seconds)
Remove the pieces quickly with a slotted spoon and set them aside to be used in your stir fry. Try not to get any of the egg that may have floated to the top in with your meat.
I remove the meat with a slotted spoon, but I also pour it into a strainer or colander and pat it dry, so it doesn't sizzle and spark when adding to hot oil.
I stir fry my veges, remove, add a little oil, then add the velveted beef to the hot oil for a short time, add the veges back in, then add stir-fry sauce (either homemade or Kikkoman's).
This works with beef, chicken and pork.
Arlene

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Classic Fried Rice-Rosie
2 T vegetable oil
1 small onion, 1 small carrot, diced
2 cups Minute White Rice, uncooked
2 eggs, lightly beaten
1 3/4 cup chicken broth
3 T Kikkoman Soy Sauce
Heat 1 T oil in a large skillet over medium heat.
Saute diced onion and carrot until soft.
Add another 1T oil and Minute Rice, brown slightly (about 3 minutes). Add eggs, scramble until cooked.
Add broth and soy sauce to skillet. Bring to a boil, remove from heat, cover and let stand 5 minutes.
Arlene

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Fried Cabbage with Pasta and Sausage-Rosie
8c (about 2lb) chopped cabbage
1c chopped onion
6T marg or butter
1/2 t salt
1/8 t pepper
3c bite-size lasagne or bow-tie egg noodles
1lb kielbasa, bologna ring, polish sausage links or other smoked sausage
In lg skillet, cook cabbage and onion in 4T marg (reserve remaining marg for noodles), stirring occasionally, until browned (about 15 mins). Cook noodles according to pkg directions. Drain and rinse under hot water. Add noodles and reserved marg to cabbage mixture; mix well. Place sausage on top of mixture and cook covered until sausage is hot and flavors have blended, about 15 to 20 mins. To serve, arrange sausages around cabbage.

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Shrimp w Lemon n Garlic-Rosie
SERVES 6 | ACTIVE TIME 15 Min | TOTAL TIME 20 Min
2 pounds large shrimp, peeled and deveined
1 teaspoon kosher salt
1 teaspoon cracked black pepper
6 tablespoons unsalted butter, divided
4 cloves garlic, minced
3/4 cup fresh lemon juice
1/4 cup chopped fresh parsley, divided
Prep ingredients before you begin cooking. Do not skip this step.
In a large skillet over medium-high heat, melt 2 tablespoons butter. Add garlic to skillet and cook about 1 minute. Add shrimp, salt and pepper. Cook for 1 minute without stirring. Continue cooking until shrimp begin turning pink (about 2-3 minutes). Remove shrimp from pan and set aside in a bowl. (They will be returned to the skillet to continue cooking).
Add lemon juice to skillet and bring to a boil. Reduce to simmer and cook until liquid is reduced by half. Add remaining butter and cook until melted. Add 1/2 of parsley. Stir to combine. Add shrimp back into the pan. Stir to combine. Cook until shrimp are opaque, about 2-3 minutes stirring occasionally. Top with remaining parsley and serve with a lemon wedge if desired.
Serve over pasta or steamed vegetables and enjoy!

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100% Whole Wheat Bread for the Bread Machine-ezdoesit
At a Glance
Prep
5 mins. to 15 mins.
Bake
1 hrs 15 mins. to 1 hrs 15 mins.
Total 3 hrs 5 mins. to 3 hrs 15 mins.
Yield
1 loaf
Baker's Hotline
This firm, sweet loaf of golden whole wheat bread, perfect for sandwiches and toast, is one we worked out for our Zojirushi bread machine. But fear not; we've included directions for baking the bread by the standard method, as well.
1 1/4 cups lukewarm water
2 tablespoons olive oil or vegetable oil
1/4 cup honey or maple syrup
3 1/2 cups King Arthur White Whole Wheat Flour, Premium Whole Wheat Flour, or Organic Whole Wheat Flour
1/4 cup sunflower, sesame or flax seeds, or a combination, optional
1 tablespoon vital wheat gluten, optional; for higher rise
1 1/2 teaspoons salt
1 1/2 teaspoons instant yeast
Directions
To make bread in a bread machine: Put all of the ingredients into the bread pan in the order listed. Program for basic white bread (or for whole wheat bread, if your machine has a whole wheat setting), and press Start.
Remove the bread from the machine when it's done. Either turn it out of the pan onto a rack to cool; or turn it out of the pan, place it back in the machine (atop the structure that holds the pan), crack the lid open about 1", and let it cool right in the cooling-down machine. This helps prevent the crust from wrinkling as the loaf cools.
To make bread by hand: Mix all of the ingredients in a large bowl, or in the bowl of a stand mixer.
Knead the dough until it's smooth and just slightly tacky, about 8 to 10 minutes. Place the dough in a greased bowl, cover, and let it rise until doubled in volume, about 1 to 1 1/2 hours.
Gently deflate the dough and shape it to fit a greased 8 1/2" x 4 1/2" loaf pan. Let it rise, covered, until doubled, about 1 to 1 1/2 hours.
Bake the bread in a preheated 375°F oven for 35 minutes, or until a digital thermometer inserted in the center of the loaf reads 190°F. Remove the bread from the oven, remove it from the pan, and cool it on a rack.
Yield: 1 loaf.
Tips from our bakers
It shouldn't be hard adapting this loaf to your own bread machine; all you need to know is what proportion of flour/liquid/yeast your machine functions best with. Take a look at the dough after it's kneaded for about 10 to 12 minutes or so; it should be smooth, not sticky (too little flour) or lumpy (too little liquid), forming a nice ball. If the dough looks good at this point, you're probably all set.

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White sandwich bread-tasty
1 cup warm water
2 tbsp sugar
2 ½ tsp yeast
¼ cup oil
3 cups bread flour
1 ½ tsp salt
To the bread pan add 1 cup very warm water, sugar and yeast. Let it sit for about 10 minutes - it will start to foam a bit. Add oil then the flour and then salt.
Set the bread machine to a dough setting.
When the machine is done, turn the dough out onto a floured board and kneed just a few times. Form into a loaf shape. Spray or grease a loaf pan and put dough in the loaf pan. Let it rise for about 1 hour - it should rise a little above the top of the pan. Heat the oven to 350 then bake for about 25 - 30 minutes or until golden. Let it sit for a few minutes before turning out of the pan
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Marie’s Italian Soup with Tiny Meatballs-nybirder
Servings: 4
1 lb. lean ground beef
1/2 cup grated parmesan cheese
2 slices stale bread
1 egg
2 Tbsp. chopped fresh parsley or 1 tablespoon dried
1/2 tsp salt
1/4 tsp pepper
8 cups (4 cans or 2 large containers) of low sodium chicken or beef broth, or a combination of both
4 oz. soup-cut pasta, pastina or orzo will work, or even spaghetti broken into 2” pieces
6 oz. sliced or chopped escarole (or more if you really like it)
MEATBALLS: Soak bread in water 5 minutes, squeeze dry. Crumble into meat, add other ingredients, and mix thoroughly with hands. Shape into tiny balls 1 teaspoon at a time.
SOUP: Bring broth to a full boil. Add meatballs a few at a time so that soup doesn't stop boiling. Turn heat down. Simmer 10 minutes. Add pasta and escarole. Simmer 5 minutes longer.
LEFTOVERS: The soup gets very thick as it stands—almost like a stew—if the pasta is in it. Add more broth or a little water to thin. Or if you expect leftovers, remove part of the soup before putting in the pasta. If you plan to freeze leftovers for later, divide it before adding the pasta. Add the pasta when reheating the soup along with a little extra water or broth if needed.
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Tuscan One Pot (From Salem, NH. Senior Center Cookbook)-Annrms
1 T olive oil
1 lb. Turkey sausage, casing removed
1 small onion, chopped
2 cloves garlic, minced
2 (15 ½ oz.)can Great Northern beans, undrained[3 cans if you want a thicker soup]
2 c. chicken broth (add water to make 2 cups from standard can)
1 tsp. Italian sesoning
pepper to taste
2 cups spinach or kale, washed, patted dry and chopped (use 1 bag frozen, chopped)
In a large pot, heat oil over high heat. Add sausage, onion and garlic and cook 6-8 minutes or until no longer pink, stirring frequently to break up the meat. Add remaining ingredients except spinach or kale; bring to a boil. Reduce heat to low and simmer, uncovered for 30 minutes, or until thickened. Stir in spinach or kale, simmer a few more minutes until wilted. Serve.
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Easy Italian Wedding Soup-Sunshine
Ingredients

1 container (7 oz) Food You Feel Good About Diced Mirepoix
2 Tbsp Italian Classics Minced Garlic in Olive Oil
2 containers (32 oz each) Food You Feel Good About Chicken Culinary Stock
1 pkg (about 1 lb) Wegmans Ready To Cook Meatball Appetizers
1 cup Wegmans Acini Di Pepe Pasta, uncooked
1 pkg (15 oz) Food You Feel Good About Chopped Escarole
Salt and pepper to taste
Italian Classics Grated Italian Blend (Cheese Shop), for garnish
Directions

Add mirepoix, garlic, and stock to large stockpot. Cover; bring to simmer on MED-HIGH.

Reduce heat to LOW. Simmer, covered, about 20 min, until veggies are tender. Add meatballs; return to simmer. Cover; cook, 15 min.

Add uncooked pasta and escarole; return to simmer. Cook, about 10 min, until pasta is tender. Season with salt and pepper; garnish with grated cheese.
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Swiss Mushroom Bake-almond
This is a wonderfully rich and flavorful way to serve mushrooms and I use it as
a side dish for either beef or chicken. I can even eat this for an entrée and be
quite satisfied. Do not use canned mushrooms. From Gagal/Doris from TOH BB.

1 pound large, fresh mushrooms, cleaned, stemmed and quartered (if they are
small, leave whole)
1 cup (4 ounces) shredded Swiss cheese
1 1/2 cups fresh bread crumbs
4 tablespoons unsalted butter or margarine, melted
1/4 cup dry white wine
1/4 teaspoon garlic powder
Ground pepper to taste
Heat the oven to 350 degrees. Butter or use non-stick spray to grease a 10-inch
pie pan. Place 1/3 of the mushrooms in the buttered casserole, followed by 1/3
of cheese, 1/3 of bread crumbs, 1/3 of melted butter and 1/3 of wine. Sprinkle
with garlic powder and a few grindings of black pepper. Make 2 more layers in
the same fashion.
Bake uncovered for 30 minutes.
Serves 4.
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Mom’s Black Magic Cake-redsoxmom
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or sour milk*
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
1/2 cup vegetable oil
2 teaspoon vanilla extract
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water or coffee (batter will be thin). Pour batter evenly into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings.
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Fluffy Whipped Icing-redsoxmom

1/4 cup butter or margarine
1/4 cup Crisco shortening
1/4 cup milk
1 teaspoon vanilla
Pinch of salt
1 lb. Confectioner's sugar

Combine all ingredients in large bowl. Combine on low speed of mixer about 1 minute.

Increase mixer to high speed and beat about 5 minutes until very light.

Spread between layers and on top and side of cake.
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Mom's Fresh Apple Bundt Cake (Foodguy)-redsoxmom

3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1-2 teaspoons cinnamon
2 eggs
2 cups white sugar
¾ cup vegetable oil
1 teaspoon vanilla
4 cups peeled chopped fresh apples
1 cup chopped walnuts, optional
Preheat oven to 350’. Grease and flour a 10” tube or Bundt pan.

Combine first five ingredients and set aside.

In a large bowl beat eggs until light, slowly add sugar and oil.

Beat until light.

Stir in vanilla and the dry ingredients.

Fold in apples and walnuts if using.

Pour into prepared pan and bake 60-70 minutes or until cake tests done.

Let stand 10-15 minutes, turn out of pan and cool completely.

Serve with whipped cream , ice cream or warm Caramel Sauce

Caramel Sauce

Combine ½ cup butter, ½ cup white sugar, ½ cup brown sugar, ½ cup evaporated milk and 1 teaspoon vanilla. Bring to a boil and cook until sugar dissolves; 1-2 minutes.

Cool to lukewarm and serve over slices of cake

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Dori’s Peach Cobbler*-redsoxmom

1 stick (1/2 cup) butter or margarine
4 cups sliced peaches
1 cup sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 cup flour
1cup sugar
1 Tablespoon baking powder
1/8th teaspoon (pinch) salt
1 cup milk

Preheat oven to 375. Place butter in 9x13 baking pan, and place in oven to melt while oven heats.

Combine peaches, sugar and spices in a sauce pan. Bring to a boil over medium heat.

While peaches heat, stir together flour, sugar, and baking powder, salt and milk just to combine well and make a thin batter.

Remove pan with melted butter from oven. Pour batter evenly over butter. Do not stir.

Pour boiling peaches over batter. Do not stir.

Bake 35-40 minutes or until nicely browned.

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Gold Cake-redsoxmom

Posted by: foodguy

1 Duncan Hines Yellow Cake Mix
1 pkg. instant vanilla pudding
1 envelope Dream Whip powder
1 cup water
1/3 cup veg. oil
3 eggs
1 teaspoon vanilla
1 teaspoon almond
Combine ingredients in large mixer bowl and mix on low speed 1 minute. Increase to medium speed and beat 4 minutes. Pour into greased and floured pans (2-9" round or 1-9x13 oblong) Bake in preheated 325 degree oven for 30-35 minutes or until cake springs back when gently touched with finger. Cool in pans 15 minutes before turning out of pan onto rack. Cool completely and then ice with your favorite Chocolate Icing. You can use any flavor of cake and pudding in this recipe-it comes out beautifully!

A note to CK: I worked in a bakery most of my life, and we always called yellow cakes "gold". I think it started because people would ask for vanilla cake, and it got confusing, not knowing if they wanted yellow, or white cake (like wedding cake batter).

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TOH White Wedding Cake-redsoxmom

Ingredients

1 (18.25 ounce) package white cake mix
1 cup all-purpose flour
1 cup white sugar
3/4 teaspoon salt
1 1/3 cups water
1 cup sour cream
2 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
4 egg whites

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.

Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.

Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.

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Bruschetta Chicken-redsoxmom

1/2 cup all-purpose flour
2 eggs, lightly beaten
4 boneless, skinless chicken breast halves
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 Tbsp. butter, melted
2 large tomatoes, seeded and chopped
3 Tbsp. minced fresh basil
2 garlic cloves, minced
1 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper

Place flour and eggs in separate shallow bowls. Dip chicken in four, then in eggs; place in a greased 13X9-inch baking dish. Combine the Parmesan cheese, bread crumbs, and butter; sprinkle over chicken. Loosely cover baking dish with foil. Bake at 375º for 20 minutes. Uncover; bake 5-10 minutes longer or until top is browned.

Meanwhile, in a bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through. Yield: 4 servings

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Bianchi Original Italian Sauce & Meatballs-redsoxmom

Sauce:
1/4 Cup Olive Oil
29 Ounce Can Heavy Tomato Puree
28 Ounce Can Peeled Tomatoes (to put in blender)
9 Ounce Can Tomato Sauce
12 Ounce Can Tomato Paste
1 1/2tsp. Garlic Sald
1/2 tsp. each of sugar, oregano, parsley, salt, pepper, onion salt, and baking soda

In a blender, blend the Peeled Tomatoes and add to a large saucepan, add all above ingredients, with an additional 2 Cans of cold water, use the 12 ounce tomato paste can. Cook over low heat, for 5-6 hours.
Add Meatballs after about 1 hour of sauce simmering.
Meatballs:
2 lbs. ground hamburgmeat
1 1/2 cups bread crumbs, made from day old bread....just rub the bread together to crumble
1 egg
1/2 cup Ramono Cheese grated or you could use parmesean
1 8 Ounce can tomato sacue
1/2 tsp garlic salt, salt, and pepper

Mix above ingredients, roll into large balls..tennis ball size. Place on foiled lined baking sheet, and bake in 375 degree oven 20 minutes, turning them over after 10 min. So 10 min. on each side. Add to sauce and simmer for 4-5 hours.

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Italian Bread Dipping Oil-redsoxmom

Makes 1 Cup

by Deborah Mele
Do not keep this mixture for longer than 2 or 3 days in the refrigerator, as fresh garlic has causedproblems, making the mixture unsafe.
1 Cup Extra Virgin Olive Oil
1 Tablespoon Balsamic Vinegar (Optional)
1 Tablespoon Each: Chopped Fresh Basil & Parsley
1 Tablespoon Chopped Dried Oregano
1 to 2 Minced Fresh Garlic Cloves (Depending On Your Preference)
1/2 Teaspoon Salt
1 Teaspoon Fresh Ground Coarse Black Pepper
Dash of Red Pepper Flakes (Optional)
1 Tablespoon Sundried Tomatoes, Finely Chopped (Optional)

Mix all the ingredients together and let sit to allow the flavors to meld for at least an hour or two before serving. Serve in a shallow bowl with crusty Italian bread cut into thick slices.
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Southwestern Pulled Pork-redsoxmom

Source: Quick Cooking Jan-Feb 2004
2 cans (4 ounces ea) chopped green chilies--(I used only one)
1 can (8 ounces) tomato sauce
1 c barbarcue sauce
1 large sweet onion, thinly sliced
1/4 c chili powder--(I used 2 T., and it was plenty)
1 tsp ground cumin
1 tsp dried oregano
1 boneless pork loin roast (2 to 2-1/2 lbs)--we used pork tenderloin
flour tortillas

toppings: sour cream, shredded lettuce and chopped tomatoes, optional

In a 3-qt slow cooker, combine the chilies, tomato sauce, barbarcue sauce, onion, chili powder, cumin and oregano, Add pork. Cover and cook on low for 8-9 hours or until meat is tender.

Remove pork. When cool enough to handle, shred meat using two forks. Return to slow cooker and heat through. Serve on tortillas; top with sour cream, lettuce and tomatoes if desired. Yield: 6-8 servings.

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A recipes not posted

Dump Chicken-Rosie
The following recipes can be made with any four to eight pieces of chicken; bone-in or boneless, skin-on or skinless, even whole. Experiment to see what you prefer. Simply mix the sauce ingredients and toss into the bag along with the chicken, seal and freeze.To cook the chicken, thaw the bag overnight in the refrigerator. Pour the contents of the bag into a 9 x 12-inch pan and bake at 350 F until done. Chicken breasts take about 25 to 35 minutes. Dark meat pieces will take longer.

Russian Chicken

2/3 cup apricot preserves
16 ounces Russian salad dressing
2 packages dry onion soup mix

Teriyaki Chicken

1 clove garlic, minced
1/3 cup soy sauce
2 tablespoons rice wine
1 1/2 tablespoons cider vinegar
1 1/2 tablespoons brown sugar
1 1/2 tablespoons minced ginger

Spiced Citrus Chicken

2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons lemon juice
2 tablespoons chili powder
2 tablespoons paprika
1 teaspoon cayenne
1/2 teaspoon black ground pepper
1/2 teaspoon seasoning salt

Spicy Sweet Glazed Chicken

2 teaspoons minced garlic
2/3 cup apricot preserves
1/3 cup soy sauce
1/3 cup ketchup
1 teaspoon Tabasco

Sticky Chicken

2 tablespoons vegetable oil
1 tablespoon soy sauce
3 tablespoons smooth peanut butter
3 tablespoons ketchup

Honey Sesame Chicken

1/2 cup chicken broth or water
3 tablespoons sesame seeds
3 tablespoons honey
2 tablespoons Dijon mustard
1/2 teaspoon ground black pepper
2 cloves garlic, minced

Pepper Lime Chicken

1/2 teaspoon lime zest
2 cloves garlic, minced
1/4 cup lime juice
1 teaspoon ground black pepper
1 tablespoon vegetable oil
1 teaspoon dried basil
1/4 teaspoon sea salt

Lemon Garlic Chicken: 2 cloves garlic, chopped, 4 tablespoons olive oil, 2 tablespoons chopped parsley, 2 tablespoons lemon juice, 1/2 teaspoon salt, 1/8 teaspoon pepper, 4 to 6 chicken breasts.

Garlic Dijon Chicken: 2 cloves garlic minced, 1/2 teaspoon salt, 1/2 teaspoon pepper, 4 tablespoons Dijon-style mustard, 2 tablespoons lime juice (or lemon juice), 4

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Double apple bars (Sorry, no source to credit this to)-Almonds


¾ c. packed brown sugar
¾ c. applesauce
¼ c. oil
1 egg
1-1/4 c. flour
½ tsp. baking soda
½ tsp. cinnamon
¼ tsp. salt
½ c. chopped apple

Heat oven to 350*. Grease 9x9 pan. Min in large bowl with wooden spoon sifted
brown sugar, applesauce, oil and egg.
Stir in sifted flour, salt, cinnamon and baking soda. Stir in applesauce. Spread
in pan.
Bake 25-30 minutes.
Cool completely on wire rack.
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Mom's Fresh Apple Bundt Cake (Foodguy)-Almonds

3 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1-2 teaspoons cinnamon

2 eggs

2 cups white sugar

¾ cup vegetable oil

1 teaspoon vanilla

4 cups peeled chopped fresh apples

1 cup chopped walnuts, optional

Preheat oven to 350’. Grease and flour a 10” tube or Bundt pan.

Combine first five ingredients and set aside.

In a large bowl beat eggs until light, slowly add sugar and oil.

Beat until light.

Stir in vanilla and the dry ingredients.

Fold in apples and walnuts if using.

Pour into prepared pan and bake 60-70 minutes or until cake tests done.

Let stand 10-15 minutes, turn out of pan and cool completely.

Serve with whipped cream , ice cream or warm Caramel Sauce

Caramel Sauce

Combine ½ cup butter, ½ cup white sugar, ½ cup brown sugar, ½ cup evaporated
milk and 1 teaspoon vanilla. Bring to a boil and cook until sugar dissolves; 1-2
minutes.

Cool to lukewarm and serve over slices of cake
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Double apple bars (Sorry, no source to credit this to)-Ezdoesit


¾ c. packed brown sugar
¾ c. applesauce
¼ c. oil
1 egg
1-1/4 c. flour
½ tsp. baking soda
½ tsp. cinnamon
¼ tsp. salt
½ c. chopped apple

Heat oven to 350*. Grease 9x9 pan. Min in large bowl with wooden spoon sifted
brown sugar, applesauce, oil and egg.
Stir in sifted flour, salt, cinnamon and baking soda. Stir in applesauce. Spread
in pan.
Bake 25-30 minutes.
Cool completely on wire rack.
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Beef and Mushroom Loaf (Sorry, source unknown)-Almonds

2 T. butter
8 oz. thinly sliced button mushrooms
1/2 c. finely chopped onion
1 large garlic clove, minced
1 egg
1/3 c. sour cream (can also be reduced-fat sour cream)
1 T. dijon mustard
1/2 c. unseasoned dry bread crumbs
1 t. finely chopped fresh thyme
1/2 t. salt
1/2 t. freshly ground pepper
1 1/2 lb. ground beef chuck
1 - 3 pieces of bacon

Heat oven to 350. Melt butter in large skillet over med-high heat. Add mushrooms
and onion; cook and stir 4 to 6 minutes or until mushrooms and onion are
softened and liquid has evaporated. Stir in garlic; cook 30 seconds or until
fragrant. Place in large bowl; cool to room temperature.
Stir egg, sour cream, mustard, bread crumbs, thyme, salt and pepper into
mushroom mixture. Add ground beef; mix together by hand or with large fork until
ingredients are evenly blended. Press into 8 1/2x4 inch loaf pan or place
freeform loaf in shallow baking pan; place bacon over top.
Bake until internal temperature reaches 160 degrees (approx 60 to 90 minutes).
Remove from oven. Loosely cover with foil; let stand 15 minutes before slicing.
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Tumbleweeds (Candy recipe, source unknown)-Almonds

1 (12 ounce) Package butterscotch chips
2 tablespoons peanut butter
1 (12 Ounce) can peanuts
1 (4 ounces) can shoestring potatoes (chips)


Melt chips and peanut butter in double boiler. Combine peanuts and shoestring
potatoes to butterscotch mixture. Drop by teaspoonfuls onto waxed paper. Cool
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I this recipe from "Yankee Magazine".
Bread and Butter Apple/Cucumber Pickles-annrms
[Makes about 4 cups.]
1 large seedless English cucumber, unpeeled, sliced thin
1 tablespoon kosher salt
2 large firm-sweet apples, unpeeled, quartered, seeded and sliced thin
2 medium shallots, sliced thin
1 cup rice vinegar or tarragon vinegar
½ cup water, or to taste
½ cup honey
1 tablespoon sugar
1 cinnamon stick
1 large sprig fresh tarragon, stemmed
Place cucumber in a medium bowl and toss with salt. Pour into a fine sieve strainer and let it drain for 20 minutes. Rinse out and dry bowl.
Whisk vinegar, water, honey and sugar together in the bowl. Add the apple slices, shallots, tarragon, and cinnamon.
Rinse and drain cucumber slices and add to the bowl and stir. Let the bowl sit at least 30 minutes before serving. Or store in an airtight container (up to 2 weeks) in the refrigerator. Serve with sandwiches, burgers, ham steaks, and hot dogs.
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Honey Toffee Apple Trifle-cookguy

INGREDIENTS
2 loaves plain pound cake
6 apples, peeled and thinly sliced
1/4 cup butter
1 teaspoon cinnamon ( or to taste)
2 cups whipping cream
14 ounces cream cheese
1/3 cup honey
1 box vanilla instant pudding mix
1 bag Skor English toffee bits ( or Heath chips)

DIRECTIONS
Prepare the various layers of the trifle so they are all ready to assemble together.
Slice the pound cakes down the middle length-wise, then slice each loaf into 10-12 slices, resulting in 20-24 cubes per loaf, a maximum of 48 cubes.
Saute the apples in the butter until soft.
Add the cinnamon and mix well to coat all the apple slices.
With an electric mixer, combine the whipping cream, cream cheese, honey and vanilla pudding.

Assemble the trifle in a large clear trifle bowl.

Lay down a layer of cake cubes Then cover with the sauteed apples.
Cover with a generous layer of whipped cream-honey-pudding mixture
Sprinkle with a layer of Skor bits.

DIRECTIONS
Repeat the layers until all the ingredients have been used up, ending in a layer of Skor bits.

NOTES

I find 2 loaves of pound cake is more cake than necessary. I always just use one of the larger sized Sara Lee pound cakes.
You may need more apples depending on size.
I have cut calories slightly by using light cream cheese, and Pam instead of butter, and it still tasted fine, but let's be honest even doing that, it is hardly diet food!
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Marie’s Italian Soup with Tiny Meatballs-nybirder
Servings: 4

1 lb. lean ground beef
1/2 cup grated parmesan cheese
2 slices stale bread
1 egg
2 Tbsp. chopped fresh parsley or 1 tablespoon dried
1/2 tsp salt
1/4 tsp pepper
8 cups (4 cans or 2 large containers) of low sodium chicken or beef broth, or a combination of both
4 oz. soup-cut pasta, pastina or orzo will work, or even spaghetti broken into 2” pieces
6 oz. sliced or chopped escarole (or more if you really like it)

MEATBALLS: Soak bread in water 5 minutes, squeeze dry. Crumble into meat, add other ingredients, and mix thoroughly with hands. Shape into tiny balls 1 teaspoon at a time.

SOUP: Bring broth to a full boil. Add meatballs a few at a time so that soup doesn't stop boiling. Turn heat down. Simmer 10 minutes. Add pasta and escarole. Simmer 5 minutes longer.

LEFTOVERS: The soup gets very thick as it stands—almost like a stew—if the pasta is in it. Add more broth or a little water to thin. Or if you expect leftovers, remove part of the soup before putting in the pasta. If you plan to freeze leftovers for later, divide it before adding the pasta. Add the pasta when reheating the soup along with a little extra water or broth if needed.
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Easy Italian Wedding Soup-sunshineNY6
Ingredients

1 container (7 oz) Food You Feel Good About Diced Mirepoix
2 Tbsp Italian Classics Minced Garlic in Olive Oil
2 containers (32 oz each) Food You Feel Good About Chicken Culinary Stock
1 pkg (about 1 lb) Wegmans Ready To Cook Meatball Appetizers
1 cup Food You Feel Good About Acini Di Pepe Pasta, uncooked
1 pkg (15 oz) Food You Feel Good About Chopped Escarole
Salt and pepper to taste
Italian Classics Grated Italian Blend (Cheese Shop), for garnish
Directions

Add mirepoix, garlic, and stock to large stockpot. Cover; bring to simmer on MED-HIGH.

Reduce heat to LOW. Simmer, covered, about 20 min, until veggies are tender. Add meatballs; return to simmer. Cover; cook, 15 min.

Add uncooked pasta and escarole; return to simmer. Cook, about 10 min, until pasta is tender. Season with salt and pepper; garnish with grated cheese.
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Mix in the Bowl Meatloaf-pippin

1 1/2 lb ground beef
2/3 c soft breadcrumbs
1 c milk
2 slightly beaten eggs
1 tsp salt
1/8 tsp pepper
1 T dehydrated chopped onions
1/2 tsp sage
Topping:
3 T brown sugar
1/4 c catsup
1 tsp mustard
1/4 tsp nutmeg

Mix first 8 ingredients in bowl
and then I put the mixture in a sprayed
baking dish.
Combine topping ingredients and pour over
meatloaf. Bake at 400 for 1 hour. Let rest for
15 minutes before serving.
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Mexican Hot Meatloaf-pippin
1 1/2# ground beef
2/3 c breadcrumbs
8 oz tomato sauce
1 can chopped green chilies
1/2 chopped onion
1/2 tsp salt
1/2 tsp pepper
2 T Tabasco Sauce (or Franks Hot Sauce.......a bit milder”")
2 eggs
Mix all together and bake at 350° for 1 1/2 hour. Let rest

for 15 minutes before serving.
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BACON-WRAPPED MEAT LOAF WITH BROWN SUGAR - KETCHUP GLAZE-NYbirder

INGREDIENTS:
Brown Sugar - Ketchup Glaze
1/2 cup ketchup or chili sauce
4 tablespoons brown sugar
4 teaspoons cider vinegar or white vinegar

Meat Loaf
2 teaspoons vegetable oil
1 medium onion , chopped medium
2 medium cloves garlic , minced
2 large eggs
1/2 teaspoon dried thyme
1 teaspoon table salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot pepper sauce
1/2 cup whole milk or plain yogurt
1 pound ground beef chuck
1/2 pound ground pork
1/2 pound ground veal
2/3 cup Saltine crackers , crushed (about 16), or quick oatmeal, or 1 1/3 cups fresh bread crumbs
1/3 cup minced fresh parsley leaves
6 - 8 ounces bacon , thin sliced (8 to 12 slices, depending on loaf shape)

INSTRUCTIONS
1. For the glaze: Mix all ingredients in small saucepan; set aside.
2. For the meat loaf: Heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.
3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple tablespoons at a time until mix no longer sticks.)
4. Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf, (see illustration 1, below).
5. Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly. Slice meat loaf and serve with extra glaze passed separately.

KITCHEN SINK STYLE MEATLOAF

Mrs. Rockefeller's Meatloaf
Michelle Rao
New York, N.Y.

We found the original recipe for Mrs. Rockefeller's highly seasoned meatloaf in a book called "Meat," by Leon Lobel (1978). The Lobel brothers run a family meat business in Manhattan, and as Leon notes, this recipe came from the wife of former Arkansas Gov. Winthrop Rockefeller. We found it to be super-easy to make and very moist, thanks to the cottage cheese and sour cream included in the mix of ingredients. Michelle got the recipe from her mother, who claimed she got it from an old cookbook -- likely Mr. Lobel's -- as many of the unique ingredients (including rye bread, curry powder, and onion soup mix) are found in both versions. Of course, Michelle's mother did add some touches of her own, adding sage to the mix, while omitting others, such as nutmeg and rosemary. In any event, we can understand why she says, "Everyone who eats it asks for the recipe."

Serves 6 to 8

INGREDIENTS
1 cup sour cream
2 slices rye bread, torn into large pieces and pulsed in a food processor to coarse crumbs
1 cup cottage cheese
2 large eggs
1 envelope onion soup mix
2 teaspoons steak sauce
2 teaspoons Dijon mustard
2 teaspoons chopped fresh sage or 1/2 teaspoon dried
1 teaspoon hot sauce
1/2 teaspoon curry powder
1 pound 85 percent lean ground beef
1 pound bulk pork sausage
8 tablespoons (1 stick) unsalted butter
2 onions, minced
1 1/2 cups chili sauce

METHOD
1. Adjust an oven rack to the middle position and heat the oven to 300 degrees. Line a large rimmed baking sheet with foil, set a wire rack over the baking sheet, and place a 9 by 6-inch piece of foil in the center of the rack. Following the photos, use a skewer to poke holes in the foil at 1/2-inch intervals.
2. Stir the sour cream and bread crumbs together in a bowl. Whisk the cottage cheese, eggs, soup mix, steak sauce, mustard, sage, hot sauce, and curry powder together in a large bowl. Add the sour cream-bread mixture, beef, and sausage to the bowl. Mix with your hands until evenly blended and the meat mixture does not stick to the bowl.
3. Transfer the meat to the foil rectangle and, using wet hands, pat the mixture into a 9 by 6-inch loaf. Bake the meatloaf for 40 minutes.
4. Meanwhile, melt the butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the chili sauce and cook until the flavors are blended, about 3 minutes.
5. Pour the sauce evenly over the meatloaf and continue to bake until the center registers 160 degrees on an instant-read thermometer, 50 minutes to 1 hour longer. Let rest for 15 minutes before serving.

FROSTED MEATLOAF

Laurie Dowie
Halifax, Massachusetts

A recipe with a name like this is sure to bring the kids running. The "frosting" is, of course, not a sweet icing, but a blanket of creamy mashed potatoes that surrounds the meatloaf, making this a comforting and filling winter meal. "This meatloaf was a favorite at our house when I was growing up. My mom has made this recipe since I was a child, and her mother before that. I have been making it for my own family for six years. Although I often make more complicated dishes, it still evokes that 'Wow!' look. It's comfort food at its simplest and finest."

Serves 6 to 8

INGREDIENTS
Meatloaf
2 slices hearty white sandwich bread, torn into large pieces and pulsed in a food processor to coarse crumbs
3 tablespoons vegetable oil
Salt and pepper
1 onion, minced
1/2 cup whole milk
2 large eggs
1 teaspoon dried thyme
1/2 teaspoon onion powder
2 pounds meatloaf mix
1/3 cup chopped fresh parsley

Frosting
2 pounds russet potatoes, peeled and sliced 3/4 inch thick
1 cup heavy cream, warmed
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

METHOD
1. For the meatloaf: Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line a large rimmed baking sheet with foil, set a wire rack over the baking sheet, and place a 9 by 6-inch piece of foil in the center of the rack. Use a skewer to poke holes in the foil at 1/2-inch intervals.
2. Toss the bread crumbs with 2 tablespoons of the oil, a pinch salt, and a pinch pepper. Toast the bread crumbs in a single layer on a rimmed baking sheet, stirring occasionally, until golden brown and dry, 8 to 10 minutes. Set aside to cool to room temperature.
3. Heat the remaining 1 tablespoon oil in a small skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 5 to 7 minutes. Set aside to cool to room temperature.
4. Whisk the milk, eggs, thyme, onion powder, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper together in a large bowl. Add the bread crumbs, onion, meatloaf mix, and parsley.
Mix with your hands until evenly blended and the meat mixture does not stick to the bowl.
5. Transfer the meat to the foil rectangle and, using wet hands, pat the mixture into a 9 by 6-inch loaf. Bake until the center of the meatloaf registers 140 degrees on an instant-read thermometer, 45 to 50 minutes. Remove the meatloaf from the oven.
6. For the frosting: While the meatloaf bakes, place the potatoes in a colander and rinse under cold running water until the water runs clear. Bring the potatoes and 2 quarts water to a simmer in a medium saucepan and cook until tender, 20 to 25 minutes. Drain the potatoes and return to the saucepan.
7. Stir the potatoes over low heat until thoroughly dried, 1 to 2 minutes. Set a ricer or food mill over a bowl and press or mill the potatoes into the bowl. Gently fold in the cream, butter, salt, and pepper until the cream is absorbed and the potatoes are thick and creamy. Cover and set aside to keep warm until the meatloaf reaches 140 degrees.
8. Once the meatloaf has reached 140 degrees, use a spatula to spread the potatoes over the meatloaf, smoothing the top and the sides. Sprinkle the meatloaf evenly with the cheese and return to the oven until the center registers 160 degrees on an instant-read thermometer, about 30 minutes.
9. Turn on the broiler and broil the meatloaf until the potatoes are golden brown on top, 3 to 5 minutes. Let rest for 15 minutes before serving.

SICILIAN-STYLE MEATLOAF

Recipe courtesy B. Boatwright, New York, N.Y.

INGREDIENTS:
2 eggs beaten
3/4 cup soft bread crumbs
l cup tomato juice
2 tablespoons parsley
1/2 teaspoon oregano
1 teaspoon salt
ground pepper
1 crushed clove garlic
1 pound ground sirloin
1 pound ground pork
9 ounces cheese shredded (mozzarella)
3 slices of cheese (optional)

Meatier Meatloaf-NYbirder

Chris Kimball’s original recipe is here. The descriptions of how I prepared it today are given below:

Meatloaf Ingredients:
2 tablespoons butter
1 onion
6 ounces white mushrooms
1 tablespoon tomato paste
Almost 3/4 cup chicken broth (3 tablespoons plus 1/2 cup)
2 garlic cloves
2 large eggs
2 tablespoons soy sauce
1 tablespoon unflavored gelatin
1/2 slice hearty white sandwich bread
1/3 cup minced fresh parsley
2 teaspoons Dijon mustard
3/4 teaspoon pepper
1/2 teaspoon dried thyme
1 pound ground pork
1 pound 85% lean ground beef

Glaze Ingredients:
1/2 cup ketchup
1/4 cup cider vinegar
3 tablespoons packed brown sugar
1 teaspoon Tabasco sauce
1/2 teaspoon ground coriander

Set an oven rack to the middle of your oven and pre-heat to 350-degrees. Fold some heavy-duty aluminium foil into a 9″ by 5″ rectangle. Put it in the center of a wire rack and use a paring knife to poke about 1/2″ apart. Set rack in a rimmed baking sheet lined with foil (for easy cleanup). Use a little non-spick cooking spray on the foil.
Chop the onion into fine pieces. Trim the mushrooms and slice them thinly.
Put at 12″ skillet over medium burner and melt butter until the foaming begins to subside. Saute onions and mushrooms for 12 minutes until they begin to brown. Add in tomato paste and continue cooking for 3 more minutes; stir constantly.
Turn down burner to low, and use a garlic press adding garlic directly into the pan. Use 3 tablespoons of chicken broth to deglaze the pan. Cook for about 1 minutes then empty into a large bowl.
Add 1/2-cup chicken broth, eggs and soy sauce to a small bowl. Whisk to combine, then sprinkle with unflavored gelatin and allow it to soften for 5 minutes.
Meanwhile, mince the parsley.
Tear the bread into 1″ pieces and add to food processor. Pulse between 5 to 10 times. Add gelatin/egg mixture, onion/mushrooms, minced parsley, Dijon, pepper and dried thyme into food processor. Pulse 10 more times until everything becomes finely ground. Empty into your large bowl (the one in which the onions cooled).
Add ground beef and ground pork to bowl. Combine thoroughly using your hands, then form into a 9″ by 5″ rectangle on the prepared foil.
Bake for about 80 minutes until the internal temperature of the meat loaf reaches 160-degrees. Remove from oven and pre-heat your broiler.
While the meatloaf is cooking, add all the glaze ingredients to a small saucepan. Cook over medium heat for 5 minutes until it becomes thick. Set aside until meatloaf finishes cooking in step 9.
Use a rubber spatula to evenly cover the meatloaf with half the glaze. Broil for 2 minutes. When the glaze begins to bubble and brown, remove the meatloaf and evenly coat with the rest of the glaze. Broil for 2 more minutes, removing from broiler when the glaze begins to bubble and brown. Allow to cool for 10 minutes before slicing and serving.
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Meat Loaf-pippin

Recipe Hall Of Fame Cookbook--1999
1 1/2 pounds ground beef

1/2 can tomato soup

1 cup pepperage farm herb stuffing

2 ribs celery

1 egg

1 large onion,chopped

1/2 cup American cheese,grated---(I like a little spice so I used pepper jack cheese in mine)

1/2 cup bell pepper,chopped

1 1/2 tsp.salt

1/4 tsp.black pepper

bacon slices



Sauce

2 tbsp.butter,melted

2 tbsp.soy sauce

1 (8-oz.)can tomato sauce

1/4 cup water

1/4 cup vinegar

1/2 cup brown sugar



Mix all meat loaf ingredients except bacon,form into a loaf and top with bacon slices to cover meat loaf.Pour sauce over top and cook at 350 degrees for 1 hour and 15 minutes.Baste with sauce every 5 minutes—Betty
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Taste of Home
Sausage Loaf Recipe-Annrms

A dear family friend always brought this flavorful sausage loaf to our Christmas brunch. It was served with Mom’s homemade overnight cinnamon rolls, a massive bowl of fruit salad and scrambled eggs. —Jeanne Ambrose, Milwaukee, Wisconsin
TOTAL TIME: Prep: 10 min. Bake: 50 min. + standing YIELD:6 servings
Ingredients

1 cup seasoned stuffing cubes
1 can (5 ounces) evaporated milk
1 egg, lightly beaten
1 tablespoon prepared horseradish
1 tablespoon ketchup
2 teaspoons Dijon mustard
2 packages (12 ounces each) reduced-fat bulk pork sausage

Directions

1. In a large bowl, combine the first six ingredients. Add sausage; mix lightly but thoroughly. Transfer to an ungreased 8-in. x 4-in. loaf pan. Bake at 375° for 50-55 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Yield: 6 servings.

© 2016 RDA Enthusiast Brands, LLC
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Heinz 57 Meatloaf-pippin
1 1/2 lb hamburger
1 slightly beaten egg
1c breadcrumbs
1/2 c milk
3T Heinz 57 Sauce
1tsp salt
1-4 tsp pepper.
Mix all and bake 1 1/4 hr at 350'
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Dr Oz: Jodi’s Summertime Meatloaf Recipe with Gelatin Helps Sleep-NYbirder

Gelatin. That’s right, the same stuff you enjoy as a dessert can help you fall asleep. Gelatin contains glycine, which helps your brain regulate your body temperature. Dr Oz asked fans and audience members to create some recipes using just two packets of gelatin.
Gelatin will help your meatloaf stick together better than eggs and breadcrumbs. Not only will you benefit from the gelatin, but you’ll be cutting calories. Here’s what you need:
2 lbs lean ground turkey breast
16 oz jar of chunky salsa
2 packets of gelatin
4 tsp warm water
Here’s how you assemble this summer time, healthy meatloaf.
Preheat your oven to 350 degrees. Mix the packets of gelatin with the four teaspoons of warm water. In a large bowl, mix the gelatin mixture with the meat and salsa.
Put this in a 9″ by 13″ baking dish. Bake for about 45 minutes, or until a thermometer reads 160 degrees internal temperature.
The nice thing about this recipe is that it uses very simple and healthy ingredients. Jodi, the creator of this smart dish, said that she is trying to eat healthier and lose weight. Her picky husband actually loves this meatloaf recipe and Dr Oz thought it was ingenious.
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Lil Cheddar Meat Loaves Recipe-bonniebee

I got this recipe from my aunt when I was a teen and have made these miniature loaves many times since. My husband and three children count this main dish among their favorites. —Kathy Bowron, Cocolalla, Idaho
TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD:8 servings
Ingredients

1 egg
3/4 cup milk
1 cup (4 ounces) shredded cheddar cheese
1/2 cup quick-cooking oats
1/2 cup chopped onion
1/2 teaspoon salt
1 pound ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1-1/2 teaspoons prepared mustard

Directions

1. In a large bowl, whisk egg and milk. Stir in the cheese, oats, onion and salt. Crumble beef over mixture and mix well. Shape into eight loaves; place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the ketchup, brown sugar and mustard; spoon over loaves.
2. Bake, uncovered, at 350° for 25-30 minutes or until no pink remains and a meat thermometer reads 160°. Yield: 8 servings.

Nutritional Facts

1 each: 279 calories, 13g fat (6g saturated fat), 81mg cholesterol, 547mg sodium, 25g carbohydrate (20g sugars, 1g fiber), 17g protein.
© 2016 RDA Enthusiast Brands, LLC
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EASY BEEF TIPS IN WINE SAUCE-tamaralynn


3-4 lbs stew beef cubed (I used about 2 1/2 lbs)

1 envelope dry onion soup mix

2 cans cream of mushroom soup

12 oz can 7 -Up

1/4 c. wine (Merlot)

1 can sliced mushrooms, drained

12 oz package egg noodles, cooked and drained


Preheat oven to 375*. Place beef tips in a roasting pan and sprinkle with dry soup. toss to coat. Combine canned soups, 7-Up, and wine. Pour over meat. Add mushrooms. Stir well. Cover and bake 3 hours, or 6 hours in a crock pot. Let stand 10 minutes then serve over noodles.


(I had no 7-up so just added a little more wine. I figured being in the crock pot it would have plenty of liquid and it does. I left the lid off for a couple hours to let the juice thicken up, in fact.)

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Greek Yogurt Frosting-the geema
Greek yogurt is the special ingredient in this creamy frosting recipe.
Posted on 9/19/2016

Chef Resha makes really good cupcakes. What’s her secret? Her frosting includes a special ingredient: Greek yogurt! Get your piping bag ready—you’ll want to double this recipe!
Ingredients
• 1 cup Greek yogurt
• 1/4 cup cream cheese (low-fat or vegan)
• 2–3 tbsp honey or maple syrup or agave
• 1/2 tbsp vanilla extract
• 1 pinch sea salt
Directions
1. Blend ingredients together in food processor.

2. Keep cold until ready to use.

Tip: For even frosting application, spoon into resealable plastic bags and snip a small hole in the corner of the bag before piping onto cupcakes and baked goods.
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French Hot Chocolate Recipe-cfniervt

Yield: 4-6 servings

Prep Time: 2 minutes

Cook Time: 10 minutes
Ingredients:

8 ounces good bittersweet chocolate bars
1 3/4 cup whole milk
1/2 cup heavy cream
2 tablespoons brown sugar
1/2 teaspoon vanilla extract

Directions:

Break the chocolate into pieces and place in a sauce pot. Set the pot over medium-low heat and add the milk, cream, brown sugar, and vanilla extract.
Stir until the chocolate comes to a low simmer and the drinking chocolate is completely smooth and slightly thickened.
The drinking chocolate should be substantially thicker than classic hot chocolate, but not as thick as chocolate fondue. If it is too thin, simmer a little longer. If it is too thick, add another 1/4 cup milk. Ladle into mugs and enjoy immediately.

This delicious recipe brought to you by A Spicy Perspective
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Chicken in Coconut Peanut Sauce Recipe-Annrms
•
•
My youngest son has been out of the country for several years teaching English. When he returned to the United States, I made this home-cooked meal for him that combined Asian and American cuisine. He loved it!—Sheila Suhan, Scottdale, Pennsylvania
TOTAL TIME: Prep: 15 min. Cook: 5 hours YIELD:6 servings
Ingredients
• 1/2 cup coconut milk
• 1/2 cup creamy peanut butter
• 1 can (28 ounces) crushed tomatoes
• 1 medium onion, finely chopped
• 2 to 3 jalapeno peppers, seeded and finely chopped
• 2 tablespoons brown sugar
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 12 boneless skinless chicken thighs (about 3 pounds)
• Hot cooked rice
• Minced fresh cilantro
Directions
• 1. In a 5-qt. slow cooker, whisk coconut milk and peanut butter until smooth. Stir in tomatoes, onion, peppers, brown sugar, garlic and seasonings. Add chicken; cook, covered, on low 5-6 hours or until chicken is tender. Stir before serving. Serve with rice; sprinkle with cilantro. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
© 2016 RDA Enthusiast Brands, LLC

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Butternut squash soup with brie-tasty
posted by Tasty
-from soup goddess

2 cups apple cider
1 butternut squash about 2 lbs

2 tart apples, cored and cut in half
1 sweet onion chopped

2 cups chicken stock
1 ½ cups milk

1 cup half’n’half
1 red pepper, finely diced

2 large carrots, finely diced
2 tbsp butter

2 tbsp olive oil
2 heaping tbsp flour

2 cloves garlic, minced
Salt & pepper to taste

¼ tsp ground nutmeg - fresh if poss
6 oz brie

Sour cream for garnish



Preheat the oven to 350F

Put 1 cup of cider in 9 x 13 pan Wash the squash, cut in half - scoop out seeds. Place cut side down in pan.



Cover pan with foil and bake for 40 minutes

Add the apple halves and recover Bake for 20 minutes, until tender when pricked with a fork. Uncover and let cool. Remove peels from apples and squash

In a soup pot, melt butter and olive oil. Saute carrots, onion, and pepper, adding garlic towards the end. Add salt, pepper and flour and cook for 1 minute, stirring all the time.

Add squash, apples and liquid from the pan and 1 cup of chicken broth. Puree with an immersion blender


Add the remaining cider, chicken stock, milk and cream and nutmeg. Mix well and cook, stirring over medium heat for 5 - 10 minutes, until heated thru’ . Taste and adjust the seasoning. Add the brie and stir to melt. Ladle into bowls and garnish with a dollop of sour cream and a grating of fresh nutmeg.
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Chicken Stew w/ White Wine
Williams-Sonoma Kitchen. Shared by Tasty
This variation on the classic French stew coq au vin uses white wine instead of the traditional red and also includes potatoes, so it makes a great one-pot meal. After 5 hours in a slow cooker, the chicken turns out exceptionally tender and juicy.

1/3 cup all-purpose flour
Salt and freshly ground pepper

1 chicken, 3 to 4 lb., cut into 8 serving pieces
3 Tbs. extra-virgin olive oil
3 bacon slices, chopped
1 yellow onion, thinly sliced
8 oz. white button mushrooms, quartered
1 lb. red-skinned potatoes, cut into 1/2-inch pieces
3 garlic cloves, crushed
4 fresh flat-leaf parsley sprigs
3 fresh thyme sprigs
1 bay leaf
1 1/2 cups chicken stock
1 1/2 cups white wine

In a large bowl, combine the flour, salt and pepper. Add the chicken and toss to coat evenly.

In a large sauté pan over medium-high heat, warm half of the olive oil until just smoking. Add half of the chicken and brown on all sides, 3 to 4 minutes total. Transfer to a slow cooker. Repeat with the remaining oil and chicken. Add the bacon, onion, mushrooms, potatoes, garlic, parsley, thyme, bay leaf and stock to the slow cooker and stir to combine.
Remove the sauté pan from the heat, pour the wine into the pan and return to medium-high heat. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom. Add the wine to the slow cooker, cover and cook on high for 5 hours according to the manufacturer’s instructions. Remove the bay leaf before serving Spoon the stew into bowls and serve immediately. Serves 4.
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CRANBERRY CHICKEN-tasty

tasty
2 tsp butter
4 skinless, boneless chicken breasts
1 lb sliced mushrooms
1/2 cup water or white wine
1/2 can whole berry cranberry sauce
generous pinches salt and freshly ground pepper

Melt butter in a large frying pan over high heat. Add chicken. Cook until golden brown, 3 - 4 minutes per side. Remove to a large plate. Add the mushrooms and water to the pan. Stir often until the mushrooms start to soften, about 3 - 4 minutes. Stir in the cranberry sauce, salt and pepper. Stir often until the sauce has melted. Reduce the heat to medium low. Return chicken to the pan. Cover and cook, stirring and turning occasionally. Until the chicken is springy when pressed, about 8 - 10 minutes.
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FIESTA CHICKEN AND SAUSAGE-tasty
2005

4lb chicken pieces (I usually use skinless, boneless pieces because there's less fat maybe about 1 1/2 - 2lbs chicken)
1 tsp oregano
1 tsp marjoram
1 tsp dry mustard
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
2 tbsp olive oil
1 lb spice Italian sausage, sliced

Onions about 1 cup or to taste
1 head garlic, separated in cloves
4 carrots, chopped into chunks
1 each red and yellow pepper, cut into chunks
1 28ox can tomatoes, drained

In a plastic bag, combine the seasonings. Add the chicken and rub the mixture into the meat. Refrigerate for about an hour. In a large skillet, heat 1 tbsp of oil.
Cook the sausages for about 10 minutes. Remove sausages to oven proof dish and add the chicken to the skillet with remaining oil, if needed.

Add the chicken to the ovenproof dish and then add the onions and saute for a few minutes, then add the garlic and continue to cook for one minute. Transfer this to the ovenproof dish. Add then carrots, peppers and tomatoes to the pan and allow to simmer for about 10 minutes. Add this to the dish with the meat etc. Cook in the oven for about 45 minutes to an hour, until the chicken is no longer pink and the carrots are cooked.
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Cream Cheese Chicken from Taste of Home-pippin
The recipe is from Daddyskricket!

4 pounds Chicken Thighs without skin -- ready to cook
2 tablespoons Butter or Margarine -- melted
1/2 teaspoon Black Pepper
1/2 teaspoon Salt
1 ounce Italian Salad Dressing Mix -- low salt
1 can Condensed Cream of Chicken soup
8 ounces Cream Cheese -- cubed
1/2 cup Chicken Broth
1 large Onion -- chopped
2 tablespoons Chicken Broth -- to cook onion
2 cloves Garlic -- minced

OVEN RECIPE
Cut boneless, skinless chicken breasts into serving size pieces. Sprinkle with dry salad dressing mix. Brown chicken in skillet and a little butter. Remove chicken to casserole dish. Add the onion to the skillet and brown. Add other ingredients to skillet to make sauce. Pour sauce over the chicken, cover and bake at 350 for 30-45 minutes. Serve over noodles or rice.

STOVETOP RECIPE
Prepare as for oven recipe, browning chicken in skillet. Remove chicken, add onions and sauté . Add other sauce ingredients, return chicken to skillet with the sauce. Cover the pan and cook over low heat for 20 minutes.

CROCKPOT
Brush chicken with butter and layer in crock pot with dry Italian seasoning mix sprinkled on each layer. Cover and cook on low for 6-7 hours. About 45 minutes before done, brown the onion in the chicken broth and then add the cream cheese, soup, salt & pepper and remaining chicken broth to the saucepan. Add the minced garlic and stir all ingredients until smooth. Pour sauce mixture over chicken in crockpot and cook an additional 30-45 minutes. Remove chicken to platter and stir sauce before putting in gravy bowl.
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SPRITE BISCUITS by Candykisses-socialscottish
Serves: Makes 12-15

INGREDIENTS:

4 c. Pioneer biscuit mix
8 oz. Sour cream
1 c. regular Sprite
*I use 7Up
INSTRUCTIONS:

Mix Sprite and sour cream. Add biscuit mix gradually.
Roll dough on floured surface and cut with a biscuit cutter.
Bake 20 minutes @ 400º

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10 Minute Lemon Cake-socialscotttishgal

Ingredients

1 (18 ounce) box lemon cake mix
1 (12 ounce) can 7-Up or any lemon lime soda even diet.

Directions

Put cake mix and 7Up in a bowl.
Mix for one minute with electric mixer.

Pour in microwave proof dish. No need to grease pan.
*I used an 8x8" Corning Ware pan.

Microwave on for 10 minutes.

I frost it with powdered sugar thinned with juice from a lemon plus the zest.
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Shirley Temple Poke Cake-ezdoesit
Ingredients:
- one box mix of white cake
- 3 eggs
- 1I4 cup vegetable or canola oil
- 1 jar of Maraschino Cherries, chopped roughly {save liquid}
- 7 Up {ice cold}
- 3 oz. box of cherry flavored Jell-0
- 1 tub Cool Whip Vanilla Frosting

Directions:
Mix cake batter somewhat according to box directions, using oil and eggs mentioned above, but substituting water with all of the juice from the jar of cherries {which provides about
1/ 3 cup} and the rest of the amount with 7 Up. For instance, my cake mix called for one cup of water, I used the 1/ 3 cup of cherry juice and then 2/ 3 cup of water to get the full amount of liquid. After batter is completely mixed, fold in chopped cherries. Bake according to package directions. Cool cake completely. {Just FYI, you'll want to bake the cake in the pan you will serve out of. This is not a "turn-out" cake, it will remain in the pan because of the addition of Jell-0. I think glass casseroles work well for poke cake recipes.}

Once cake is cool, use the wrong end of a wooden spoon and poke holes all over the cake. Let that sit out while you prepare the Jell-0 {it's okay if it gets a little dry, that will help the liquid to absorb}.

Prepare Jell-0 by boiling one cup of water. Add boiling water to bowl with powdered Jell-0 in it and mix until Jell-0 is dissolved. Quickly add one cup of chilled 7 Up and mix until
incorporated.

Pour liquid Jell-0 all over the top of the cake, letting it seep into all of the poked holes. Refrigerate overnight. Frost with Vanil la Cool Whip Frosting.
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7UP Pound Cake Recipe-ezdoesit

My grandmother gave me my first cake recipe—a pound cake using 7UP—and her grandmother gave it to her. On top of being delicious, it represents family tradition, connection and love. —Marsha Davis, Desert Hot Springs, California
TOTAL TIME: Prep: 25 min. Bake: 65 min. + cooling YIELD:16 servings
Ingredients

1-1/2 cups butter, softened
3 cups sugar
5 large eggs
2 tablespoons lemon juice
1 teaspoon vanilla extract
3 cups all-purpose flour
3/4 cup 7UP soda
GLAZE:
1-1/2 cups confectioners' sugar
1 tablespoon lemon or lime juice
1 to 2 tablespoons 7UP soda
1/2 teaspoon grated lemon or lime peel, optional

Directions

1. Preheat oven to 350°. Grease and flour a 10-in. fluted or plain tube pan.
2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon juice and vanilla. Add flour alternately with 7UP, beating well after each addition.
3. Transfer batter to prepared pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely
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MONKEY BREAD-annrms
• 3/4 cup sugar
• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3/4 cup mixed nuts (chopped)
• 1/2 cup dried currants
• 1/2 cup Granny Smith apples (diced)
• 2 cans biscuits (each biscuit cut into quarters)
• 1 1/4 cups dark brown sugar (firmly packed)
• 2 sticks unsalted butter (melted)
• 2 teaspoons pure vanilla extract
step-by-step directions
• Preheat the oven to 350ºF. Lightly oil a tube pan with canola oil.
• In a gallon-size zip-top plastic bag, combine the sugar, cinnamon, and nutmeg. In a large bowl, toss the nuts, currants and apple with 2 tablespoons of sugar mixture, then spread in the bottom of the prepared pan.
• Add the biscuits to the bag, seal the bag, and toss to combine well. Layer the biscuit pieces and sugar mixture evenly in a single layer in the pan on top of the nuts, currants and apple. Don't be concerned if the biscuits don't fit perfectly. They will expand to fill out the pan.
• In a small saucepan over medium heat, add the brown sugar, butter, and vanilla and stir to combine. Let it reach a very low simmer. Turn off heat and pour the sugar mixture evenly over over the biscuit pieces. Bake until golden brown and puffed up nicely, about 25 minutes. Remove from the oven and allow to cool for 3 to 4 minutes, then turn out onto a large serving plate. Serve warm and pull off the individual pieces to coat.
• Tip: Chopped mixed nut topping is available in the bakery aisle of the grocery store.
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Slow Cooker 7UP Chicken & Rice-ezdoesit

Ingredients

3 lbs boneless, skinless chicken breasts (I used 4)
10.5 ounces cream of chicken soup
12 oz. can of 7UP or lemon lime soda
1 c. rice (Minute Rice is best)
1/4 c. chicken broth
Salt and pepper to taste

Instructions

Place chicken breasts in the bottom of your slow cooker. Cover with soup and 7UP. Cover and cook for 2-3 hours on low. Add rice and chicken broth and cook for 2-3 more hours until chicken is cooked through
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Sprite Punch-cookguy
8 c. pineapple juice
2 env. lemon - lime or lime Kool Aid mix (see note)
2 c. granulated sugar
1 qt. lime sherbet
2 liters Sprite

Put pineapple juice and lime drink mix into punch bowl. Stir until sugar dissolves. Spoon sherbet into punch bowl. Add 7-Up slowly. Let stand 15 minutes. Makes about 20 cups.NOTE: Kool Aid comes in envelopes to make 2 quarts of liquid when used with water. Pre-sweetened mix may be used. Just omit sugar.
I usually add more pineapple juice to cut the chemical taste. I also freeze a small can of crushed pineapple to use as the ice ring. That way the punch doesn't get diluted.
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7 Up Cake-redsoxmom

Ingredients

Cake:

3 cups white sugar

1 1/2 cups butter, softened

5 eggs

3 cups all-purpose flour, sifted

2 tablespoons lemon extract



1 cup lemon-lime carbonated beverage (such as 7Up(R))

Glaze:

1 cup sifted confectioners' sugar

1/4 cup milk

1/2 teaspoon vanilla extract

Directions

Preheat oven to 325 degrees F (165 degrees C). Generously grease a fluted tube pan (such as Bundt(R)).

Beat white sugar and butter together in a bowl using an electric mixer until creamy and smooth; add eggs, 1 at a time, mixing well after each addition. Stir flour, 1 cup at a time, blending well after each addition until batter is smooth; stir in lemon extract. Mix lemon-lime beverage into batter and pour into the prepared pan.

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes. Remove cake from pan immediately.

Beat confectioners' sugar, milk, and vanilla extract together in a bowl using an electric mixer on medium until glaze is smooth. Pour glaze over warm cake.
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Shirley Temple Cake-redsoxmom



1 Pillsbury Moist Supreme Classic White Cake Mix

1 1/4 cup Cherry 7-up (diet should be fine)

1/3 cup vegetable oil

4 egg whites



Preheat oven to 350ºF. Grease a 9x13 inch cake pan. Blend all the ingredients for two minutes on medium speed. Pour the batter into prepared pan. Bake about 32 minutes or until a toothpick comes out clean. Cool completely before frosting.



Whipped Cherry Buttercream



4 cups powdered sugar

1/3 cup maraschino cherry juice

1 teaspoon vanilla

1 1/2 sticks cold butter (3/4 cup)



Combine the sugar, juice, and vanilla. Beat until combined. Cut the cold butter into chunks and add a little at a time, beating well after each addition. Continue to beat for 3 minutes on high speed until all the butter is incorporated and frosting is fluffy.



Frost cake and garnish with whipped cream and maraschino cherries.
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Raspberry 7 Up Punch-redsoxmom



Ingredients

Condiments

2 tbsp Lemon juice

2 tbsp Lime juice

Drinks

2 liter Canada dry ginger ale

2 liter Lemonade

Frozen

1/2 gal Raspberry sherbet

Other
2 L 7UP or Diet 7UP

In a blender or food processor mix together the sherbet and half the bottle of 7UP, with the lemon and lime juice

Stir in remaining 7UP, and serve cold!

Sparkling Ginger Lemonade

Mix together and garnish with lemon! Serve over ice

Mix the two together, put in a pitcher, and garnish with lemon slices and serve chilled or over ice!
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Glazed Ham-redsoxmom

6 pounds ham, fully cooked

whole cloves

1/2 cup firmly packed brown sugar

1 teaspoon dry mustard

1 cup 7-UP (or Dr. Pepper)

Preheat oven to 325 degrees F.



Remove tough outer skin from ham; rinse ham with water. Cut diamond shaped slash marks in fat side of ham; stud with cloves. Place ham, fat side up, in a shallow roasting pan. Combine brown sugar and mustard; mix well. Pat firmly over outside of ham. Carefully pour 7UP (or Dr. Pepper) over ham.



Bake uncovered for 1 to 1 1/2 hours, basting every 15 minutes with pan juices. Let stand 15 minutes before serving.
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7 Up Pie Crust-redsoxmom


INGREDIENTS

2 3/4 cups all-purpose flour

3/4 teaspoon salt

1/4 lb shortening ( Stash it in the freezer for a few minutes.)

1/4 lb cold unsalted butter, cubed ( Stash it in the freezer for a few minutes.)

3/4 cup carbonated lemon lime beverage such as 7-up

DIRECTIONS

In a bowl, combine salt and flour.

Cut in shortening and butter using a pastry cutter until you see pea-sized globs.

Slowly pour in the 7-UP, and stir to combine.

Split dough in half, form into rounds, and wrap in plastic wrap.

Chill in the fridge 30 minutes to an hour before using.

Use in recipes that call for a single-crust pie.
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7-Up Pancakes-redsoxmom

(6 servings)

1 large egg

2 Tablespoons vegetable or canola oil

2 cups pancake mix

1 1/2 to 2 cups 7-Up Soda

Beat egg and oil. Add pancake mix.



Add 1 cup 7-up. Stir until most lumps have disappeared. Gently stir in additional 7-up.



Bake on medium heat griddle, turning once.
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7 Up Marinade-redsoxmom


Ingredients

2 cups 7-Up

1 cup soy sauce

1 Tbsp. horseradish, (Optional) I use Kraft Sauceworks Horseradish

½ tsp. minced garlic

1 cup oil

Instructions

In a medium bowl, mix all ingredients together.

Trim Chicken and poke holes with fork.

Place chicken in a 9x13 and pour marinade over top and cover. Place in fridge.

Marinade 8 hours or overnight

Grill chicken and eat up!
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Wonderful English Muffins Recipes-annrms

When I was growing up on a farm, my mom always seemed to be making homemade bread...nothing tasted so good! Now I like to make these simple yet delicious muffins for my own family.
TOTAL TIME: Prep: 30 min. + rising Cook: 25 min. YIELD:12 servings
Ingredients

1 cup milk
1/4 cup butter, cubed
2 tablespoons sugar
1 teaspoon salt
2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
2 cups all-purpose flour
3 to 3-1/2 cups whole wheat flour
1 tablespoon sesame seeds
1 tablespoon poppy seeds
Cornmeal

Directions

1. Scald milk in a saucepan; add butter, sugar and salt. Stir until butter melts; cool to lukewarm. In a small bowl, dissolve yeast in warm water; add to milk mixture. Stir in all-purpose flour and 1 cup whole wheat flour until smooth. Add sesame seeds, poppy seeds and enough remaining whole wheat flour to make a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
3. Punch dough down. Roll to 1/3-in. thickness on a cornmeal-covered surface. Cut into circles with a 3-1/2-in. or 4-in. cutter; cover with a towel and let rise until nearly doubled, about 30 minutes.
4. Place muffins, cornmeal side down, in a greased skillet; cook over medium-low heat for 12-14 minutes or until bottoms are browned. Turn and cook about 12-14 minutes or until browned. Cool on wire racks; split and toast to serve. Yield: 12-16 muffins.

© 2016 RDA Enthusiast Brands, LLC
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Zucchini Crust Pizza Recipe-annrms

My mother-in-law shared the recipe for this unique pizza with me. The quiche-like zucchini crust makes it just right for brunch, lunch or a light supper. —Ruth Denomme, Englehart, Ontario
TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD:6 servings
Ingredients

3 cups shredded zucchini
3/4 cup egg substitute
1/3 cup all-purpose flour
1/2 teaspoon salt
2 cups (8 ounces) shredded part-skim mozzarella cheese
2 small tomatoes, halved and thinly sliced
1/2 cup chopped onion
1/2 cup julienned green pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil
3 tablespoons shredded Parmesan cheese

Directions

1. In a large bowl, combine zucchini and egg substitute. Stir in flour and salt. Spread onto a 12-in. pizza pan coated with cooking spray.
2. Bake at 450° for 8 minutes. Reduce heat to 350°. Sprinkle with the mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese. Bake for 15-20 minutes or until onion is tender and cheese is melted. Yield: 6 slices.

© 2016 RDA Enthusiast Brands, LLC
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fudgy red bean brownies-ezdoesit
For the brownies

1 15 oz can of dark kidney beans - drained and rinsed
1/4 cup creamy regular or chocolate peanut butter
2 tablespoons cocoa powder
1/2 cup quick oats
1/4 teaspoon salt
1/3 cup brown sugar
2 tablespoons sugar
1/4 cup coconut or vegetable oil
2 teaspoons vanilla extract
1 teaspoon baking powder
1/2 cup chocolate chips

For the frosting

1/4 cup milk
1/4 cup butter
1 cup powdered sugar
2/3 cup chocolate chips
1/2 teaspoon vanilla extract

For the brownies

1
Preheat oven to 350 degrees.
2
Combine all ingredients except chocolate chips in a food processor. Pulse until smooth and creamy.
3
Stir in chocolate chips and mix with spoon so they are equally distributed.
4
Grease 8x8 pan and pour brownie mixture in it. Take a spatula to smooth out the top.
5
Bake the brownies for 16-18 minutes and remove from oven.

For the frosting

1
Combine milk, butter and powdered sugar together in a saucepan over medium heat, bringing to a boil. Allow to cook at a rolling boil for 30 seconds. Remove from heat.
2
Add chocolate chips and vanilla to saucepan and stir until the chips are melted.
3
Pour immediately over warm brownies.
4
Put in refrigerator to allow brownies to set quickly.
5
Enjoy!

brooklyn farm girl
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Chick Fil A Copycat-redsoxmom


Ingredients

1 boneless, skinless chicken breast

¼ cup pickle juice (sour dill is my favorite)

1 egg

¼ cup milk

½ cup flour

1 tablespoon powdered sugar

½ teaspoon paprika

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon garlic powder

¼ teaspoon celery salt

Optional: up to ½ teaspoon cayenne pepper for a spicy sandwich

Oil for frying (about a cup)

For serving: Buns (buttered and toasted) and pickle slices!

Instructions

Wrap the chicken loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until about ½ inch thick all around.

Cut into two pieces, as even as possible.

Marinate in the pickle juice for 30 minutes to one hour (add a teaspoon of Tabasco sauce now for a spicy sandwich).

Beat the egg with the milk in a bowl.

Combine the flour, sugar, and spices in another bowl.

Dip the chicken pieces each into the egg on both sides, then coat in flour on both sides.

Heat the oil in a skillet (1/2 inch deep) to about 345-350.

Fry each cutlet for 2 minutes on each side, or until golden and cooked through.

Blot on paper and serve on toasted buns with pickle slices.
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Home Cured Corned Beef Recipe-wilderness

Prep time: 5 days
Cook time: 3 hours

The spice mix with the gallon of brine makes easily enough curing brine for a 5 pound brisket, cured in a somewhat large-ish container. If you were to use a 2-gallon freezer bag or marinating bag, you would likely need just half (or less) of the amount of brine and brine spices.
Ingredients

Pickling spices:

1 Tbsp whole allspice berries
1 Tbsp whole mustard seeds (brown or yellow)
1 Tbsp coriander seeds
1 Tbsp red pepper flakes
1 Tbsp whole cloves
1 Tbsp whole black peppercorns
9 whole cardamom pods
6 large bay leaves, crumbled
2 teaspoons ground ginger
1/2 stick cinnamon

Brine:

1 gallon water
2 cups Kosher salt
5 teaspoons pink curing salt*
3 Tbsp pickling spices
1/2 cup brown sugar

*Pink curing salt, or sodium nitrite, goes by many names, such as Prague Powder #1 or DQ Curing Salt #1, and is available online and may be available at your local specialty market or butcher shop. If you don't have it, you can still make corned beef, but it is necessary for that vibrant pink color we associate with corned beef. And it adds flavor too. Without it the corned beef will be a dull grey color.

Brisket:

1 4-5 pound beef brisket
1 Tbsp pickling spices

Method

1 You can either used store-bought pickling spices or you can make your own. To make your own, toast the allspice berries, mustard seeds, coriander seeds, red pepper flakes, cloves, peppercorns, and cardamom pods in a small frying pan on high heat until fragrant and you hear the mustard seeds start to pop. Remove from heat and place in a small bowl. Use a mortar and pestle to crush the spices a little (or the back of a spoon or the side of a knife on a flat surface). Add to a small bowl and stir in the crumbled bay leaves and ground ginger.

2 Add about 3 Tbsp of the spice mix (reserve the rest for cooking the corned beef after it has cured), plus the half stick of cinnamon, to a gallon of water in a large pot, along with the Kosher salt, pink salt (if using), and brown sugar. Bring to a boil, then remove from heat and let cool to room temperature. Then refrigerate until well chilled.

3 Place the brisket in a large, flat container or pan, and cover with the brine. The brine should cover the meat. The meat may float in which case you may want to weigh it down with a plate. Alternatively you can use a 2-gallon freezer bag (placed in a container so if it leaks it doesn't leak all over your refrigerator), place the brisket in the freezer bag and about 2 quarts of brine, squeezing out the air from the bag before sealing. Place in the refrigerator and chill from 5-7 days. Every day flip the brisket over, so that all sides get brined equally.

4 At the end of the cure, remove the brisket from the brine and rinse off the brine with cold water. Place the brisket in a large pot that just fits around the brisket and cover with at least one inch of water. If you want your brisket less salty, add another inch of water to the pot. Add a tablespoon of the pickling spices to the pot. Bring to a boil, reduce to a very low simmer (barely bubbling), and cook 3-4 hours, until the corned beef is fork tender. (At this point you can store in the fridge for up to a week.) Remove the meat to a cutting board. (You can use the spiced cooking liquid to cook vegetables for boiled dinner or corned beef and cabbage.) Slice thinly against the grain to serve.
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100% Whole Wheat Bread for the Bread Machine
Posted by ezdoesit

This firm, sweet loaf of golden whole wheat bread, perfect for sandwiches and toast, is one we worked out for our Zojirushi bread machine. But fear not; we've included directions for baking the bread by the standard method, as well.
• 1 1/4 cups lukewarm water
• 2 tablespoons olive oil or vegetable oil
• 1/4 cup honey or maple syrup
• 3 1/2 cups King Arthur White Whole Wheat Flour, Premium Whole Wheat Flour, or Organic Whole Wheat Flour
• 1/4 cup sunflower, sesame or flax seeds, or a combination, optional
• 1 tablespoon vital wheat gluten, optional; for higher rise
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons instant yeast
Directions
1. To make bread in a bread machine: Put all of the ingredients into the bread pan in the order listed. Program for basic white bread (or for whole wheat bread, if your machine has a whole wheat setting), and press Start.
2. Remove the bread from the machine when it's done. Either turn it out of the pan onto a rack to cool; or turn it out of the pan, place it back in the machine (atop the structure that holds the pan), crack the lid open about 1", and let it cool right in the cooling-down machine. This helps prevent the crust from wrinkling as the loaf cools.
3. To make bread by hand: Mix all of the ingredients in a large bowl, or in the bowl of a stand mixer.
4. Knead the dough until it's smooth and just slightly tacky, about 8 to 10 minutes. Place the dough in a greased bowl, cover, and let it rise until doubled in volume, about 1 to 1 1/2 hours.
5. Gently deflate the dough and shape it to fit a greased 8 1/2" x 4 1/2" loaf pan. Let it rise, covered, until doubled, about 1 to 1 1/2 hours.
6. Bake the bread in a preheated 375°F oven for 35 minutes, or until a digital thermometer inserted in the center of the loaf reads 190°F. Remove the bread from the oven, remove it from the pan, and cool it on a rack.
Tips from our bakers
• It shouldn't be hard adapting this loaf to your own bread machine; all you need to know is what proportion of flour/liquid/yeast your machine functions best with. Take a look at the dough after it's kneaded for about 10 to 12 minutes or so; it should be smooth, not sticky (too little flour) or lumpy (too little liquid), forming a nice ball. If the dough looks good at this point, you're probably all set.
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tasty Avatar

East Ontario Z 5B
Posts: 452Female


Sep 8, 2016 at 3:45pm
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Post by tasty on Sep 8, 2016 at 3:45pm
This is the recipe I use most of the time with my bread maker. I use it with white flour, whole wheat or the multigrain flour mentioned above. If you want more recipes, I have lots that I like but this one is my "go to" - maybe I should say, it is the one I have the quantities memorized.



White sandwich bread-tasty
I should also mention that I never bake the bread in the bread maker - the hole(s) that the paddle(s) leave just get in the way so I bake my bread in the regular oven. In my oven, that is 375/380 for about 26 minutes.

1 cup warm water
2 tbsp sugar
2 ½ tsp yeast
¼ cup oil
3 cups bread flour
1 ½ tsp salt

To the bread pan add 1 cup very warm water, sugar and yeast. Let it sit for about 10 minutes - it will start to foam a bit. Add oil then the flour and then salt.

Set the bread machine to a dough setting.

When the machine is done, turn the dough out onto a floured board and kneed just a few times. Form into a loaf shape. Spray or grease a loaf pan and put dough in the loaf pan. Let it rise for about 1 hour - it should rise a little above the top of the pan. Heat the oven to 350 then bake for about 25 - 30 minutes or until golden. Let it sit for a few minutes before turning out of the pan
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Dakota Bread-annrms
Makes one 10-inch loaf
2 cups warm water (110 degrees)
1 1/2 cups (7 1/2 ounces) seven-grain hot cereal mix (not cold cereal!)
2 tablespoons honey
2 tablespoons vegetable oil
3 1/2 cups (19 1/4 ounces) bread flour
1 3/4 teaspoons salt
1 teaspoon instant or rapid-rise yeast
3 tablespoons raw, unsalted pepitas
3 tablespoons raw, unsalted sunflower seeds
1 teaspoon sesame seeds
1 teaspoon poppy seeds
1 large egg, lightly beaten

Grease large bowl. Line rimmed baking sheet with parchment paper. In bowl of stand mixer, combine water, cereal, honey, and oil and let sit for 10 minutes.

Add flour, salt, and yeast to cereal mixture. Fit stand mixer with dough hook and knead on low speed until dough is smooth and elastic, 4 to 6 minutes. Add 2 tablespoons pepitas and 2 tablespoons sunflower seeds to dough and knead for 1 minute longer. Turn out dough onto lightly floured counter and knead until seeds are evenly distributed, about 2 minutes.

Transfer dough to greased bowl and cover with plastic wrap. Let dough rise at room temperature until almost doubled in size and fingertip depression in dough springs back slowly, 60 to 90 minutes.

Gently press down on center of dough to deflate. Transfer dough to lightly floured counter and shape into tight round ball. Place dough on prepared sheet. Cover dough loosely with plastic and let rise at room temperature until almost doubled in size, 60 to 90 minutes.

Adjust oven racks to upper-middle and lowest positions and heat oven to 425 degrees. Combine remaining 1 tablespoon pepitas, remaining 1 tablespoon sunflower seeds, sesame seeds, and poppy seeds in small bowl. Using sharp knife, make ¼-inch-deep cross, 5 inches long, on top of loaf. Brush loaf with egg and sprinkle seed mixture evenly over top.

Place 8½ by 4½-inch loaf pan on lowest oven rack and fill with 1 cup boiling water. Place baking sheet with dough on upper-middle rack and reduce oven to 375 degrees. Bake until crust is dark brown and bread registers 200 degrees, 40 to 50 minutes. Transfer loaf to wire rack and let cool completely, about 2 hours. Serve.
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English Muffins (Bread Machine Method)-thegeema

"When I landed on this recipe while surfing the web, I had to try it. I'm so glad it did. They are delicious. Tip I: The dough should be soft but not sticky. It took me two attempts to get that just right. Tip II: I posted the recipe as written. After, several batches, I don't press the dough into a rectangle anymore. I divide it into eight equal pieces and pat each piece into a 1/2" thick round. Then, turn each round in dish of cornmeal."
Ingredients

1 cup milk
3 tablespoons butter
1 egg
1/2 teaspoon salt
2 teaspoons sugar
3 cups all-purpose flour ( or more)
1 1/2 teaspoons dry yeast
cornmeal

Directions

Put ingredients in the machine in the order listed.
Start the dough cycle.
When the cycle is finished.
Sprinkle corn meal over your work area.
Use your hands to pat the dough into a 1/2 inch thick rectangle.
Turn the dough so that each side gets lightly coated with cornmeal.
Cut into 8 to 10 rounds.
An empty large tuna can works well When you run out of dough gather up the trimmings and cut more rounds.
Place the rounds on a baking sheet, cover and let rise for 20- 30 minutes--until not quite double.
Heat a dry cast iron skillet or griddle over a low flame.
(I do spray mine with Pam).
Cook the muffins about 5 to 7 minutes on each side.

Page 2 of 2English Muffins (Bread Machine Method). (cont.)
Directions

They should be golden brown when you turn them.
Split the muffins with a fork or serrated knife and serve warm.
These freeze well and can be reheated in the microwave or toasted.

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BREAD MACHINE BREAD - EASY AS CAN BE-redsoxmom

Ingredients



Volume Ounces Grams


FOR LARGE (1 1/2 TO 2-POUND) MACHINE

1 cup lukewarm water

1/3 cup lukewarm milk

3 tablespoons butter

3 3/4 cups King Arthur Unbleached All-Purpose Flour

3 tablespoons sugar

1 1/2 teaspoons salt

1 1/2 teaspoons active dry yeast or instant yeast


FOR SMALL (1-POUND) MACHINE

2/3 cup lukewarm water

1/4 cup lukewarm milk

2 tablespoons butter

2 1/2 cups King Arthur Unbleached All-Purpose Flour

5 teaspoons sugar

1 1/4 teaspoons salt

1 teaspoon active dry yeast or instant yeast

Instructions

Put all of the ingredients into your machine in the order recommended by the manufacturer.

Program the machine for basic white bread, and press Start.

When the loaf is done, remove the pan from the machine. After about 5 minutes, gently shake the pan to dislodge the loaf, and turn it out onto a rack to cool.

Store, well-wrapped, on the counter for 4 days, or freeze for up to 3 months.
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Greek Salad I-wilderness
Recipe By:Meesh
"This is an incredibly good Greek salad recipe, nice and tangy and even better in the summer when you use fresh vegetables!"
Ingredients
1 head romaine lettuce- rinsed, dried and chopped
1 red onion, thinly sliced
1 (6 ounce) can pitted black olives
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large tomatoes, chopped
1 cucumber, sliced
1 cup crumbled feta cheese
6 tablespoons olive oil
1 teaspoon dried oregano
1 lemon, juiced
ground pepper to taste black
Directions
In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.
Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.
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Pea Salad -cocktocock

1 pkg. (16oz.) frozen peas, thawed

1 cup diced Cheddar cheese

2 hard cooked eggs, chopped

1/4 cup chopped onion

1/4 cup chopped dill pickles

1 jar (2oz.) sliced pimiento, drained (I omit these)

1/2 cup mayonnaise

1 tablespoon lemon juice, fresh or bottled

1/4 teaspoon black pepper


Thaw peas-drain off any excess water. In a salad bowl combine peas, cheese, eggs, onion, pickles, and pimiento if using.

In another bowl stir together mayonnaise, lemon juice, and pepper. Add mayonnaise mixture to pea mixture, stirring gently to combine. Cover and chill at least 1 hour before serving
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Pea Salad-peppin
1 bag frozen peas
3/4 c mayonnaise
3/4 c sour cream
1# bacon, cooked crisp and crumbled
1c chopped celery
1c chopped onion
1c roasted peanuts
Combine peas, mayo,sour cream,celery and onion the night before.
Just before serving add bacon and peanuts.
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Sweet Peas with Mint Dressing-annrms
1 pound bag frozen Petite Peas, thawed and drained
1/2 cup each fresh mint and flat leaf parsley[3T.]
3 tablespoons rice vinegar[1T]
1 teaspoon sugar[1/4+ t.]
1 cup vegetable oil[1/3 c.]
Salt & freshly ground pepper
Roughly chop the mint and the parsley; set aside. Put the vinegar, sugar, and half the oil into a blender or food processor. Add the chopped herbs and pulse until the ingredients have come together. With the motor running, add the remaining oil and blend to combine. Pour 1/3 of the dressing over the peas and stir to combine. Season with salt and pepper to taste. Garnish with mint leaves that have flowered. Keep the remaining dressing for a Greek salad or serve with grilled vegetables, fish or meat. Also can add some thinly sliced red onion.
NOTE: The amounts in brackets is 1/3rd recipe so you won't have leftover dressing.
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FRESH PEA SALAD-jillaz
(Source: MissBetty, TOH bb, her source Country Woman Magazine)

1 pkg. (16 oz.), frozen petite peas, thawed (I used regular size peas)
1 1/2 cups fresh snow peas, trimmed and halved
1 cup thinly sliced red onion (diced)
1 jar(2 oz.) diced pimentos, drained (1 very small red pepper, chopped)
1/3 cup mayonnaise
1/3 cup sour cream
1 tsp minced fresh mint (about 1/3 tsp. dried mint)
1/4 tsp. salt
1/8 tsp. white pepper
dash to 1/8 tsp. nutmeg
5 bacon strips, cooked and crumbled (or turkey bacon)

In a large bowl ,combine the peas, onions and pimentos.
In a large bowl, combine the mayonnaise, sour cream, mint, salt, pepper and nutmeg.
Pour over pea mixture, toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in bacon.
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