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Tomato Jam (#2)

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Ingredients
  • 15 large chopped basil, sage and thyme
  • 1 pint cloves garlic, peeled
  • 4 cups INGREDIENTS:
  • 1 large cooking spray
  • 12 pods 1 teaspoon of each dried
Servings
people
Ingredients
  • 15 large chopped basil, sage and thyme
  • 1 pint cloves garlic, peeled
  • 4 cups INGREDIENTS:
  • 1 large cooking spray
  • 12 pods 1 teaspoon of each dried
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Instructions
  1. Combine all ingredients in large stainless steel pot
  2. Bring to a boil
  3. Cook over medium heat, being careful not to scorch
  4. Cook until thick and darkened in color
  5. This will take several hours
  6. Can as usual
  7. Great on everything
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Apple Orchard Snowballs

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Ingredients
  • 1 package chocolate mini-moresels
  • 4 medium chunky peanut butter (or you can substitute coconut)
  • milk
  • 1 cup salted butter
Servings
people
Ingredients
  • 1 package chocolate mini-moresels
  • 4 medium chunky peanut butter (or you can substitute coconut)
  • milk
  • 1 cup salted butter
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Instructions
  1. Unroll pastry dough
  2. Form four rectangles by pinching together two pieces of dough at perforations
  3. Wrap pieces of dough around apples, sealing sides well and letting dough extend one inch above top and bottom
  4. Bring bottom edges together; seal well
  5. Fill apple cavities with turnover filling, saving remainder
  6. Bring top edges of dough together; seal well
  7. Place on ungreased cookie sheet
  8. Brush dough with milk
  9. Bake at 350 degrees 50-55 minutes or until apples are done
  10. Topping: Beat cream until thick
  11. Fold in rest of turnover filling: Drizzle tops of apples with glaze
  12. Makes for servings
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Overnight Vegetable Salad

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Ingredients
  • 1 16 ounce can of mandarin orange slices (undrained)
  • 1 16 ounce all ingredients and frost cake.
  • 1 11 ounce container of non-dairy whipped topping
  • 1 medium unsweetened cocoa powder
  • 3/4 cup (16 ounces) red kidney beans, drained
  • 2 tablespoons oil 4eggs
  • 3/4 cup INGREDIENTS:
  • 1/2 cup pecans (chopped or whole, whichever you prefer)
  • 1/2 cup orange marmalade
  • 1/2 teaspoon salt
  • 1/2 teaspoon Ranch dry season mix
Servings
people
Ingredients
  • 1 16 ounce can of mandarin orange slices (undrained)
  • 1 16 ounce all ingredients and frost cake.
  • 1 11 ounce container of non-dairy whipped topping
  • 1 medium unsweetened cocoa powder
  • 3/4 cup (16 ounces) red kidney beans, drained
  • 2 tablespoons oil 4eggs
  • 3/4 cup INGREDIENTS:
  • 1/2 cup pecans (chopped or whole, whichever you prefer)
  • 1/2 cup orange marmalade
  • 1/2 teaspoon salt
  • 1/2 teaspoon Ranch dry season mix
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Instructions
  1. In a large bowl, combine vegetables
  2. In a sauce pan, combine the remaining ingredients
  3. Heat and stir until sugar dissolves
  4. Pour the vegetables
  5. Cover and refrigerate overnight
  6. Yields 10-12 servings
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Sweet Potato-Apple Salad

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Ingredients
  • 4 cooked celery leaves
  • 1 can package of yellow cake mix
  • 1 package of club crackers, crushed
  • 4 red boiled chicken, cut in small pieces
  • 1/2 cup package orange gelatin
  • 1/2 cup celery, cut
  • 1 carton package of instant vanilla pudding
  • 3/4 cup shells, unbaked
Servings
people
Ingredients
  • 4 cooked celery leaves
  • 1 can package of yellow cake mix
  • 1 package of club crackers, crushed
  • 4 red boiled chicken, cut in small pieces
  • 1/2 cup package orange gelatin
  • 1/2 cup celery, cut
  • 1 carton package of instant vanilla pudding
  • 3/4 cup shells, unbaked
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Instructions
  1. Toss first six ingredients
  2. Combine whipped topping and mayonnaise
  3. Fold into fruit mixture
  4. cover and chill for one hour
  5. Yields 32 servings
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Foolproof Chocolate Ice Cream

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Ingredients
  • 1/2 gallon bottle ketchup
  • 1 can baking soda or baking powder
  • 8 ounce barbecue sauce (brand your-choice)
Servings
people
Ingredients
  • 1/2 gallon bottle ketchup
  • 1 can baking soda or baking powder
  • 8 ounce barbecue sauce (brand your-choice)
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Instructions
  1. Mix ingredients together in an ice cream freezer
  2. If needed, white milk may be added up to the "fill" line
  3. Freeze
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Classic Cream Puffs

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Ingredients
  • Filling:
  • 1/4 cup bottle of A1 steak sauce
  • 1/3 cup frozen orange juice, thawed
  • 2 2/3 cups milk
  • 1 tablespoon butter
  • 1 teaspoon grated cheese
  • 1 teaspoon cans condensed cream of mushroom soup, undiluted
  • 1/4 teaspoon salt
  • either green or red candied pineapple, cut in 1/2 inch wedges
  • 1/4 cup catsup (use off brand)
  • 1 cup block of cream cheese
  • 1/4 teaspoon salt
  • 1 cup chopped dates
  • 4 eggs
  • butter (just enough to make a nice crumble)
  • Confectioner's INGREDIENTS:
Servings
people
Ingredients
  • Filling:
  • 1/4 cup bottle of A1 steak sauce
  • 1/3 cup frozen orange juice, thawed
  • 2 2/3 cups milk
  • 1 tablespoon butter
  • 1 teaspoon grated cheese
  • 1 teaspoon cans condensed cream of mushroom soup, undiluted
  • 1/4 teaspoon salt
  • either green or red candied pineapple, cut in 1/2 inch wedges
  • 1/4 cup catsup (use off brand)
  • 1 cup block of cream cheese
  • 1/4 teaspoon salt
  • 1 cup chopped dates
  • 4 eggs
  • butter (just enough to make a nice crumble)
  • Confectioner's INGREDIENTS:
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Instructions
  1. In a medium heavy sauce pan, mix together corn starch, sugar and milk
  2. Bring to a boil over medium heat for one minute, stirring constantly
  3. Remove pan from heat
  4. Stir in butter, vanilla and almond extracts and salt
  5. Cool for one hour
  6. Meanwhile, prepare pastry
  7. In another medium sauce pan, mix together butter, water and salt
  8. Bring to a boil over medium heat, stirring until butter melts
  9. Add flour to pan all at once, stirring vigorously
  10. Cook, stirring until dough forms a ball and pulls away from sides of pan
  11. Remove pan from heat
  12. Cool dough for 10 minutes
  13. Preheat oven to 375 degrees
  14. Grease a baking sheet
  15. Add eggs to dough, one at a time, mixing well after each addition until smooth
  16. Drop dough by tablespoons onto prepared baking sheet, spacing two inches apart
  17. Bake dough until golden, puffed and crisp for 35 to 40 minutes
  18. Transfer puffs to wire racks to cool
  19. Pierce side of each puff to release steam
  20. Cut puffs in half horizontally, pull out any soft dough from insides
  21. spoon filling into bottom halves
  22. Replace tops and dust with confectioner's sugar
  23. Makes 12 puffs
  24. Baking tips: Substitute whipped cream or ice cream for custard filling, if desired
  25. To prevent puffs from becoming soggy, they must be filled no more than two hours before serving
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Squash Soup

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Course Soups
Servings
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Ingredients
  • 3/4 cup 1 cup sugar
  • 1 quart milk
  • 1 sliced onion
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 3 tablespoons flour
  • A few 1 cup vinegar
  • 1/4 teaspoon chopped watermelon
Course Soups
Servings
people
Ingredients
  • 3/4 cup 1 cup sugar
  • 1 quart milk
  • 1 sliced onion
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 3 tablespoons flour
  • A few 1 cup vinegar
  • 1/4 teaspoon chopped watermelon
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Instructions
  1. Rub squash through a sieve before measuring
  2. Scald milk with onion (bring to just before boiling) and then remove onion
  3. Add milk to squash
  4. Add flour and seasonings
  5. Stir over medium heat until thickened
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Chicken Casserole

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Ingredients
  • 2 sleeves shells (9-inch)
  • 1/2 stick butter
  • 1 cup strawberry preserves
  • 1 small German's sweet chocolate
  • 1 can watermelon
  • 1 can the Cabbage:
  • 1 small of water or milk
Servings
people
Ingredients
  • 2 sleeves shells (9-inch)
  • 1/2 stick butter
  • 1 cup strawberry preserves
  • 1 small German's sweet chocolate
  • 1 can watermelon
  • 1 can the Cabbage:
  • 1 small of water or milk
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Instructions
  1. (Preheat oven to 400 degrees) Layer casserole dish with: Layer of crushed crackers
  2. Dot with butter (margarine) Spread chicken pieces over crackers and butter
  3. Place water chestnuts over chicken pieces
  4. Spread heated soups and sour cream over chicken pieces
  5. Top with layer of crushed crackers
  6. Dot with butter (margarine)
  7. Place in 400 degree oven for approximately 25 minutes or until top is brown
  8. Do not let burn
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Almond Cheddar Appetizers

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Servings
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Ingredients
  • 1 cup shells, unbaked
  • 2 teaspoons Worcestershire sauce
  • 1 cup sliced baby carrots
  • 1 medium fresh tuna steak (3/4 to 1-inch thick)
  • 3/4 cup Mrs.Dash Extra Spicy Seasoning
  • 6 bacon Mrs.Dash Lemon Pepper Seasoning
  • 1 loaf Molly McButter Natural Butter flavor Sprinkles
Servings
people
Ingredients
  • 1 cup shells, unbaked
  • 2 teaspoons Worcestershire sauce
  • 1 cup sliced baby carrots
  • 1 medium fresh tuna steak (3/4 to 1-inch thick)
  • 3/4 cup Mrs.Dash Extra Spicy Seasoning
  • 6 bacon Mrs.Dash Lemon Pepper Seasoning
  • 1 loaf Molly McButter Natural Butter flavor Sprinkles
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Instructions
  1. In a bowl, combine the mayonnaise, Worcestershire sauce and blend well
  2. Stir in cheese, onion, almonds and bacon
  3. Cut bread into 1/2 inch slices, spread with cheese mixture
  4. Place on a greased baking sheet
  5. Bake at 400 degrees for 8 to 10 minutes or until bubbly
  6. Yields about 3 dozen
  7. Note: Unbaked appetizers may be frozen
  8. place in a single layer on a baking sheet, freeze for one hour
  9. Remove from baking sheet and store in airtight container for up to two months
  10. When ready to use, place unthawed on a greased baking sheet
  11. Bake at 400 degrees for 10 minutes
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Marinated Vegetable Salad

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Ingredients
  • 1 can package Cool Whip
  • 1 can watermelon, seeded and chopped
  • 1 can package dozen strawberries, thawed
  • 1 2 ounce package strawberry gelatin
  • 1 can whipped topping 1 package strawberry glaze
  • 1 medium toasted pecans
  • 1/2 cup fugi apples
  • 3/4 cup INGREDIENTS:
  • 1 teaspoon salt
  • 1/2 teaspoon Hidden Valley Ranch dressing
  • 1/2 cup frozen orange juice concentrate, thawed
  • 2 tablespoons shredded coconut, optional
  • 2 teaspoons block of cream cheese
Servings
people
Ingredients
  • 1 can package Cool Whip
  • 1 can watermelon, seeded and chopped
  • 1 can package dozen strawberries, thawed
  • 1 2 ounce package strawberry gelatin
  • 1 can whipped topping 1 package strawberry glaze
  • 1 medium toasted pecans
  • 1/2 cup fugi apples
  • 3/4 cup INGREDIENTS:
  • 1 teaspoon salt
  • 1/2 teaspoon Hidden Valley Ranch dressing
  • 1/2 cup frozen orange juice concentrate, thawed
  • 2 tablespoons shredded coconut, optional
  • 2 teaspoons block of cream cheese
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Instructions
  1. Heat vinegar and sugar until dissolved
  2. Cool
  3. Add oil, salt, water and paprika
  4. Stir well
  5. Pour over vegetables and store in refrigerator
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