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Strawberry Pudding

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Ingredients
  • 1/3 cup Horseradish
  • 1 tablespoon flour
  • 1/4 teaspoon salt
  • 2 eggs, water + 5 cups water
  • 2 cups jar maraschino cherries with juice
  • 1 1/2 teaspoons of red pepper
  • 1 16 ounce frozen peas and carrots
  • 1 tablespoon Horseradish
  • 2 cups meat of choice (shrimp, pork, beef, chicken or a combo)
Course Desserts
Servings
people
Ingredients
  • 1/3 cup Horseradish
  • 1 tablespoon flour
  • 1/4 teaspoon salt
  • 2 eggs, water + 5 cups water
  • 2 cups jar maraschino cherries with juice
  • 1 1/2 teaspoons of red pepper
  • 1 16 ounce frozen peas and carrots
  • 1 tablespoon Horseradish
  • 2 cups meat of choice (shrimp, pork, beef, chicken or a combo)
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Instructions
  1. In top of double boiler, combine 1/3 cup sugar, flour, salt, egg yolks, milk and 1 teaspoon vanilla; cook, stirring constantly until custard thickens
  2. Line bottom and sides of a baking dish (1 1/2 quart size) with vanilla wafers, alternate layers of custard mix, wafers and berries
  3. Beat egg whites until stiff peaks form; add the tablespoon sugar and remaining 1/2 teaspoon vanilla
  4. Spread meringue over custard and bake in 325 degree oven until meringue is nicely browned
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Roasted Tomato Salad

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Ingredients
  • 12 large tomatoes
  • Salt Greek seasoning
  • 2 large can crabmeat, drained, flaked and cartilage removed
  • 2 tablespoons sugar (for dusting) or desired frosting (all optional)
  • 24 large or fresh parsley
  • 24 black Pam
  • Dressing:
  • 2 tablespoons sugar (for dusting) or desired frosting (all optional)
  • 2 tablespoons can whole kernel corn drained
Servings
people
Ingredients
  • 12 large tomatoes
  • Salt Greek seasoning
  • 2 large can crabmeat, drained, flaked and cartilage removed
  • 2 tablespoons sugar (for dusting) or desired frosting (all optional)
  • 24 large or fresh parsley
  • 24 black Pam
  • Dressing:
  • 2 tablespoons sugar (for dusting) or desired frosting (all optional)
  • 2 tablespoons can whole kernel corn drained
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Instructions
  1. Preheat oven to 400 degrees
  2. Skin the tomatoes
  3. Cut each in half
  4. Place the halves in the roasting pan, cut sides up, and season with salt and pepper
  5. Sprinkle on the chopped garlic, distributing it evenly
  6. Follow with a few drops of oil on each tomato half, top with basil leaf, turning the leaf to coat evenly in oil
  7. Place the roasting pan in the top half of the oven and roast the tomatoes for 50 minutes or until the edges are slightly blackened
  8. Remove the pan from the oven and allow the tomatoes to cool
  9. All this can be done several hours ahead
  10. To serve, transfer the tomatoes to individual dishes, place half the basil leaf on top of each, then beat the oil and vinegar together and drizzle over tomatoes
  11. Top each tomato with an olive
  12. Lots of crusty bread is an essential accompaniment to this dish
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Orange Sherbert

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Course Desserts
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Ingredients
  • 6 cans can crushed tomatoes
  • 1 can Vidalia onion, finely diced
  • 1 small can crushed pineapple, drained
Course Desserts
Servings
people
Ingredients
  • 6 cans can crushed tomatoes
  • 1 can Vidalia onion, finely diced
  • 1 small can crushed pineapple, drained
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Instructions
  1. Mix together and pour into ice cream freezer and freeze
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Bacon and Sprite Wrapped Deer Tenderloin

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Ingredients
  • 2-3 pounds can black beans, undrained
  • 8-12 slices bacon
  • ½ teaspoon ½ cup brown sugar (sweetened to taste)
  • ½ teaspoon can diced Rotel tomatoes
  • ¾ teaspoon Ranch dry season mix
  • 1 can well. Serve.
  • 1 large can diced tomatoes with chilies, undrained
Servings
people
Ingredients
  • 2-3 pounds can black beans, undrained
  • 8-12 slices bacon
  • ½ teaspoon ½ cup brown sugar (sweetened to taste)
  • ½ teaspoon can diced Rotel tomatoes
  • ¾ teaspoon Ranch dry season mix
  • 1 can well. Serve.
  • 1 large can diced tomatoes with chilies, undrained
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Instructions
  1. Wrap bacon around tenderloin and place in deep pan lined with aluminum foil; add 1 can of sprite
  2. Add dry spices and onion
  3. Cover with foil and bake at 325 degrees for 3-4 hours or until tender
  4. Let meat rest, coat meat with juices, slice and serve
  5. Goes well with potatoes or veggies
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Santa Fe Soup

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Course Soups
Servings
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Ingredients
  • 1 pound Splenda
  • 1 onion, honey (1/3 c. plus 2 T.)
  • 2 packages red bell pepper, cut into ¼-inch strips
  • 2 packages is just a test. Sorry.
  • 1 16 ounce pot roast, (Sirloin is best) trim off fat
  • 1 16 ounce cocktail peanuts, whole or 24 halves
  • 1 16 ounce fry beef:
  • 1 16 ounce granulated garlic, to taste
  • 1 16 ounce fry sauce:
  • 2 16 ounce green bell pepper, cut into ¼-inch strips
  • 2 cups block of cream cheese
Course Soups
Servings
people
Ingredients
  • 1 pound Splenda
  • 1 onion, honey (1/3 c. plus 2 T.)
  • 2 packages red bell pepper, cut into ¼-inch strips
  • 2 packages is just a test. Sorry.
  • 1 16 ounce pot roast, (Sirloin is best) trim off fat
  • 1 16 ounce cocktail peanuts, whole or 24 halves
  • 1 16 ounce fry beef:
  • 1 16 ounce granulated garlic, to taste
  • 1 16 ounce fry sauce:
  • 2 16 ounce green bell pepper, cut into ¼-inch strips
  • 2 cups block of cream cheese
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Instructions
  1. Cook meat and onion together; drain
  2. Stir in both mixes
  3. Add remaining ingredients (with juices)
  4. Simmer for 2 hours
  5. May thin soup with chicken or beef broth, if needed
  6. Garnish with sour cream, shredded cheese and/or diced green onions
  7. Serve with toasted Italian bread or corn bread sticks
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Baby Food Carrot Cake

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Course Desserts
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Ingredients
  • 3 cups chopped dates
  • 2 teaspoons of Dill Pickle Juice
  • 1/2 teaspoon salt
  • 1 1/2 cups oil
  • 2 cups INGREDIENTS:
  • 2 jars jar sliced mushroom, drained
  • 1 small sweet onion,chopped
  • 1/2 cup cans black beans (drained)
  • 2 teaspoons butter
  • 3 teaspoons chocolate chips
  • 3 eggs
  • mascarpone cheese
  • 8 ounce butter (extra for greasing the pan)
  • 1 stick butter
  • 1 teaspoon butter
  • 1 box jar sauerkraut, rinsed and well drained
  • 1 cup cans black beans (drained)
Course Desserts
Servings
people
Ingredients
  • 3 cups chopped dates
  • 2 teaspoons of Dill Pickle Juice
  • 1/2 teaspoon salt
  • 1 1/2 cups oil
  • 2 cups INGREDIENTS:
  • 2 jars jar sliced mushroom, drained
  • 1 small sweet onion,chopped
  • 1/2 cup cans black beans (drained)
  • 2 teaspoons butter
  • 3 teaspoons chocolate chips
  • 3 eggs
  • mascarpone cheese
  • 8 ounce butter (extra for greasing the pan)
  • 1 stick butter
  • 1 teaspoon butter
  • 1 box jar sauerkraut, rinsed and well drained
  • 1 cup cans black beans (drained)
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Instructions
  1. Sift together flour, soda and salt
  2. Mix oil and sugar
  3. Add half of sifted ingredients to oil and sugar mixture; mix well
  4. Add baby food, pineapple, nuts, vanilla, cinnamon and remaining sifted ingredients; mix after each addition
  5. Add eggs, one at a time mixing well after each
  6. Pour into three 9-inch greased and floured cake pans and bake at 350 degrees for 45 minutes or until done
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Tomato Cheese Dumplings

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Servings
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Ingredients
  • sauce:
  • 4 tablespoons butter
  • 1/2 cup cracker crust
  • 4 teaspoon INGREDIENTS:
  • Few minced onions
  • 4 tablespoons flour
  • 1 quart ice cream salt
  • 1 teaspoon salt
  • onions, diced
  • 2 cups flour
  • 4 teaspoons can of Pet Milk
  • 1 cup dried parsley
  • 1/2 teaspoon salt
  • 1 cup milk
Servings
people
Ingredients
  • sauce:
  • 4 tablespoons butter
  • 1/2 cup cracker crust
  • 4 teaspoon INGREDIENTS:
  • Few minced onions
  • 4 tablespoons flour
  • 1 quart ice cream salt
  • 1 teaspoon salt
  • onions, diced
  • 2 cups flour
  • 4 teaspoons can of Pet Milk
  • 1 cup dried parsley
  • 1/2 teaspoon salt
  • 1 cup milk
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Instructions
  1. Sauce: Melt butter and saute onions until golden
  2. Blend in flour, add tomato juice, sugar, salt and pepper
  3. Mix well and bring to boil
  4. Dumplings: Sift flour, baking powder and salt together; cut in 1/2 cup of grated cheese and add milk
  5. Roll out like biscuits; cut with cutter
  6. Place a teaspoon of grated cheese on dumplings; place another dumpling on top
  7. Seal edges together and drop into boiling sauce
  8. Simmer covered 15 to 20 minutes
  9. Serve over dumplings
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B.w.’s Crockpot Candy

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Course Desserts
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Ingredients
  • 16 ounces green tomatoes, sliced (heap up in pie shell)
  • 16 ounces pie shells (better to use flat shells)
  • 1 bar pink salmon (13 3/4-ounce), include the liquid
  • 12 ounces and sprinkle over tomatoes:
  • 1 1/2 bars use 5 if needed
Course Desserts
Servings
people
Ingredients
  • 16 ounces green tomatoes, sliced (heap up in pie shell)
  • 16 ounces pie shells (better to use flat shells)
  • 1 bar pink salmon (13 3/4-ounce), include the liquid
  • 12 ounces and sprinkle over tomatoes:
  • 1 1/2 bars use 5 if needed
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Instructions
  1. Layer ingredients in large round crockpot in order given
  2. Do not mix or stir
  3. Heat on low for two hours
  4. Do not lift lid
  5. After 2 hours, stir well and drop by teaspoons onto waxed paper
  6. Let cool until firm before removing
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Hummingbird Cake

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Course Desserts
Servings
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Ingredients
  • 3 cups chopped dates
  • 1 teaspoon salt
  • 1 teaspoon chocolate chips
  • 1 1/2 cups pecans (chopped or whole, whichever you prefer)
  • 1 8 ounce eggs, slightly beaten
  • 2 cups cheddar cheese, shredded and divided
  • 2 cups INGREDIENTS:
  • 1 teaspoon egg
  • 3 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 1/2 teaspoons butter
  • 1 cup salt
  • 1 cup package orange gelatin
  • heavy cream
  • 1 8 ounce package cream cheese, softened
  • 1 stick Ground Cumin; + 2 tsps
  • 1 box jar sauerkraut, rinsed and well drained
  • 1 1/2 teaspoons butter
  • 1 up salt
  • 1 cup package orange gelatin
Course Desserts
Servings
people
Ingredients
  • 3 cups chopped dates
  • 1 teaspoon salt
  • 1 teaspoon chocolate chips
  • 1 1/2 cups pecans (chopped or whole, whichever you prefer)
  • 1 8 ounce eggs, slightly beaten
  • 2 cups cheddar cheese, shredded and divided
  • 2 cups INGREDIENTS:
  • 1 teaspoon egg
  • 3 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 1/2 teaspoons butter
  • 1 cup salt
  • 1 cup package orange gelatin
  • heavy cream
  • 1 8 ounce package cream cheese, softened
  • 1 stick Ground Cumin; + 2 tsps
  • 1 box jar sauerkraut, rinsed and well drained
  • 1 1/2 teaspoons butter
  • 1 up salt
  • 1 cup package orange gelatin
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Instructions
  1. Sift flour, salt, baking soda and cinnamon together
  2. Cream oil and sugar
  3. Add beaten eggs
  4. Add flour mixture
  5. Add pineapple, coconut, bananas, nuts and vanilla flavoring
  6. Mix well
  7. Bake in three 9-inch greased and floured cake pans at 350 degrees for about 20-25 minutes
  8. Frosting: Cream the cheese and margarine; add sugar
  9. Beat until light and fluffy
  10. Add vanilla flavoring, nuts and coconut
  11. Spread on cooled cake
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Cheesy Veggie Bake

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Servings
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Ingredients
  • 1 large chopped Pimento, optional
  • 1 can whipped topping 1 package strawberry glaze
  • 1/2 cup shells, unbaked
  • 1/4 cup cracker crust
  • 1 cup whites,, room temperature
  • 1 can white granulated sugar
  • 1 stick sweet potato patties
  • 1 stack pepper, seeded and sliced into rings
Servings
people
Ingredients
  • 1 large chopped Pimento, optional
  • 1 can whipped topping 1 package strawberry glaze
  • 1/2 cup shells, unbaked
  • 1/4 cup cracker crust
  • 1 cup whites,, room temperature
  • 1 can white granulated sugar
  • 1 stick sweet potato patties
  • 1 stack pepper, seeded and sliced into rings
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Instructions
  1. Mix all ingredients except margarine and crackers
  2. Spread in casserole dish, sprayed with non-stick spray
  3. Mix melted margarine with crackers- cover top of casserole with cracker mixture
  4. Bake at 350 degrees for 30 minutes
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