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[moreluck]

Cherries In The Snow


Ingredients:
1/2 angel food cake -- cut in bite-size pieces
2 packages whip topping mix
1 cup powdered sugar
8 ounces cream cheese (room temperature)
1 can cherry pie filling

Directions:
Mix whip topping as directed. Add powdered sugar and cream cheese. Fold in the cake pieces. Top mixture with pie filling. Very attractive in a glass bowl or trifle bowl.

 

[moreluck]

Pork Chops for the Slow Cooker

6 boneless pork chops
1/4 cup brown sugar
1 teaspoon ground ginger
1/2 cup soy sauce
1/4 cup ketchup
2 garlic cloves, Crushed
salt & pepper

Place pork chops in slow cooker. Combine remaining ingredients and pour over pork chops.
Cook on Low setting for 6 hours, until internal temperature of pork has reached 160 degrees friend.

 

[moreluck]

Creamy Herbed Chicken

This recipe came from a package of noodles. Serve it with a salad and you have a meal.
4 servings
25 minutes 25 mins prep
2 cups cooked chicken
1 tablespoon oil
1 small onion, chopped
1 (10 ounce) package frozen green peas
4 ounces mushrooms, sliced
1/4 teaspoon garlic powder
1/2 cup chicken broth
1 (5 ounce) container garlic & herb spreadable cheese
1 (8 ounce) package medium egg noodles

Brown chicken in oil over medium high heat, then add onion and saute until onion is soft.
Add peas, mushrooms and garlic powder and stir, then add broth and cream cheese.
Simmer until cream cheese is melted and heated through (stir often).
Cook noodles according to package directions; drain and toss with chicken mixture.

 

[moreluck]

Butterfinger Bars

1 cup butter at room temp.
1 cup packed brown sugar
4 cups quick cooking oatmeal
1 (6oz.) pkg. or more of chocolate chips
3/4 cup peanut butter smooth or chunky

1. Preheat oven to 350 degrees.
2. In a bowl, mix together butter, sugar and oatmeal and press into a buttered 9x13 pan.
3. Bake for 15 mins.
4. Over low heat, melt choc. chips with the peanut butter stirring well to combine.
5. Spread over cooled bars. Refrigerate at least one hour before cutting.

 

[moreluck]

Benihana Ginger Salad Dressing


Ingredients:
1/4 cup chopped onion
1/4 cup peanut oil
2 tablespoons rice wine vinegar
2 tablespoons water
1 tablespoon chopped fresh gingerroot
1 tablespoon chopped celery
1 tablespoon soy sauce
1 1/2 teaspoon tomato paste
1 1/2 teaspoon granulated sugar
1 teaspoon lemon juice
1 dash each salt and pepper
Directions:
Combine all ingredients in blender container; process until almost smooth. May be kept refrigerated up to one week

 

[moreluck]

Baked Rigatoni with Bechamel Sauce Recipe courtesy Giada De Laurentiis

Bechamel sauce:

1 stick unsalted butter (4 ounces)
1/2 cup and 2 tablespoons all-purpose flour
1 quart whole milk, at room temperature
Pinch fresh nutmeg
Sea salt and white pepper
1 cup grated fontina
1/2 pound thinly sliced prosciutto, julienned
1 pound dry rigatoni
3 tablespoons unsalted butter, diced


Preheat oven to 425 degrees friend.
Bechamel sauce:
In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.

In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.

Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.

 

[moreluck]

Quick Cheeseburger Bake
Makes 8 to 10 servings

1 pound ground beef
3/4 cup chopped onion
1 can (11 ounces) condensed Cheddar cheese soup
1 cup frozen mixed vegetables, if desired
1/4 cup milk
2 cups Bisquick Original baking mix
3/4 cup water
1 cup shredded Cheddar cheese (4 ounces)

Heat oven to 400 Generously grease rectangular baking dish, 13 x 9x2 inches.
Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain.
Stir in soup, vegetables and milk.
Stir baking mix and water in baking dish until moistened; spread evenly.
Spread beef mixture over batter.
Sprinkle with cheese.
Bake 30 minutes.

Recipe by Firefighter: Brad Pittman, Engineer -Thomson Fire Dept. GA.

 

[moreluck]

Quick Drop Donuts

Ingredients:
1 egg
1 cup sugar
3 teaspoons baking powder
1 cup milk
1/2 teaspoon salt
1/2 teaspoon nutmeg (optional)
3 cups flour
Hot oil or shortening for frying

Directions:
Beat the egg and blend with sugar; stir in milk, then remaining dry ingredients.

Drop by tablespoonfuls into hot fat; fry until brown. Drain on paper towels; when cool, roll in sugar.

 

[moreluck]

Breast Of Chicken Veronique

Ingredients:
9 tablespoons butter, divided
3 large chicken breasts, split
18 medium mushrooms, quartered (caps only)
3 tablespoons flour
1 1/2 cup half-and-half
3/4 cup white wine
1 cup diced ham
Salt and pepper to taste
1 1/2 cup seedless grapes
Directions:
Melt 6 tablespoons butter in large heavy pan and brown chicken breasts. Remove to casserole. Melt 3 tablespoons butter in same pan and saute mushrooms over high heat for 3 minutes. Remove with slotted spoon and scatter over chicken. Reduce heat and stir flour into skillet. Cook the roux 1 minute. Gradually add half-and* half and wine, stirring constantly. Cook until thick.

Add diced ham. Season with salt and pepper and pour sauce over chicken. Bake covered in a 350* oven 35-40 minutes. Uncover and scatter grapes over chicken and bake another 10 minutes.

Variation: You may add some herbs to the sauce; approximately 1/4-1/2 tea* spoon thyme, rosemary, and tarragon mixed, or alone. This can be prepared ahead and refrigerated, but grapes should not be added until the last 10 min*utes of cooking.

 

[moreluck]

Pumpkin Bars with Cream Cheese Icing

Carol Besten, Jermyn, Pa
Ingredients:
4 eggs
1-1/2 cups sugar
1 cup oil
1 can of pumpkin (16 oz.)
2 cups flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
walnuts and raisins (optional)

Directions:
Preheat oven to 325. Beat eggs, sugar, oil, and pumpkin until light and fluffy. Combine dry ingredients and add to pumpkin mixture. Place in greased 13x9 pan and bake at 325 for 40 minutes. Cool and frost with cream cheese frosting.

Cream Cheese Frosting
Ingredients:
3 oz cream cheese (softened)
1 stick margarine (softened)
1 tsp. vanilla
2 cups confectioners sugar

Directions:
Cream all the above ingredients, gradually adding sugar a little at a time to reach desired spreading consistancy.

 

[moreluck]

Turtle Cheesecake


Charlene Watkins, Republic, OH

Ingredients:
1 pkg. (14 oz.) caramel candies, unwrapped
1 can (5 oz.) evaporated milk
2 c. vanilla wafer crumbs
6 Tbsp. butter, melted
1 c. chopped pecans, toasted
2 pkgs. (8 oz.) cream cheese
1/2 c. sugar
1 tsp. vanilla
2 eggs
2/3 c. semi-sweet chocolate bits, melted


Directions:
In heavy saucepan or skillet, melt caramels with milk over low heat, stirring until smooth. Meanwhile, combine crumbs and butter. Press into bottom of 9-inch spring form pan. Bake at 350 for 10 minutes.

Pour caramel over crust. Top with pecans. Mix cream cheese, sugar and vanilla until blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate. Pour over pecans. Bake at 350 for 40 minutes. Cool. Chill. Garnish with whipped cream, and chopped pecans if desired.

 

[moreluck]

Mexican Chicken With Rice Dish

1 lb boneless skinless chicken breasts
14 1/2 ounces chicken broth
8 ounces tomato sauce
1 (1 1/2 ounce) package taco seasoning mix
11 ounces corn or mexicorn
2 cups instant rice
2 tablespoons extra virgin olive oil
sour cream
cheddar cheese, shredded
tortilla chips

Saute chicken in oil until white (about 3 min).
Add chicken broth, sauce, and taco seasoning.
Bring to boil, then simmer, covered, 5 min, stirring occasionally.
Add corn, bring to full boil.
Stir in rice, cover, remove from heat. Let stand 5 minutes, stir.
Serve with toppings (sour cream, cheese, and chips) as desired. Try breaking the chips into small pieces over the dish! Reheats well.

 

[moreluck]

Chocolate Fudge
Pegge Tennant, Phoenix, AZ

Ingredients:
1 package of cream cheese (3 oz.)
2 cups sifted powdered sugar
2 squares unsweetened chocolate (1 oz. each), melted
1/2 tsp. vanilla
dash of salt
1/2 cup chopped nuts

Directions:
Slowly blend sugar into the cream cheese until smooth. Add melted chocolate. Mix well. Add vanilla, salt and nuts. Mix well again. Press into a well-greased 9" x 13" pan. Refrigerate. Cut into squares.

 

[moreluck]

Baked Chicken and Onions

2 medium onions, sliced into rings
1 head garlic, cloves
separated, peeled, and sliced
1/4 cup lemon juice
1/2 cup white wine
4 skinless, boneless chicken
breast halves
paprika to taste
salt and pepper to taste


Directions:
1 Preheat oven to 350 degrees friend (175 degrees C). Lightly
grease a medium baking dish.
2 Layer the bottom of the baking dish with 1/2 the onions
and 1/2 the garlic slices. Pour lemon juice and white wine
into the baking dish. Season chicken with paprika, salt,
and pepper, and place in the baking dish. Top with
remaining onions and garlic.
3 Bake 25 minutes in the preheated oven, or until chicken
juices run clear.

 

[moreluck]

Balsamic Pork Chops

1 (6 1/4 ounce) package fast-cooking long grain and wild rice blend
3 tablespoons all-purpose flour
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
6 boneless pork chops (3/4-inch-thick)
2 tablespoons butter or margarine
2 teaspoons olive oil
2 garlic cloves, minced
1 (14 1/2 ounce) can chicken broth
1/3 cup balsamic vinegar

Prepare rice according to package directions; keep warm.
Combine flour, rosemary, salt, and pepper; dredge pork chops in flour mixture.
In a large skillet over medium-high heat, melt the butter; add in garlic; stir/saute for 1 minute.
Add in pork chops; cook 4 minutes or each side or until golden.
Remove pork chops from skillet.
Add in broth and vinegar; stir to loosen particles from bottom of skillet.
Cook 6 minutes or until liquid is reduced by half.
Add pork chops back to skillet; cook 5 minutes or until done.
Serve over rice.

 

[moreluck]

Diner Meatloaf & Mashed Potatoes

The Meat Loaf:

1 1/2 pounds lean ground pork
1 1/2 pounds ground veal
3 large eggs
1 cup breadcrumbs
2 cups corn kernels, drained
2 tablespoons Worcestershire sauce
1/8 cup steak sauce of choice
Salt and pepper to taste

The Mashed Potatoes:

5 large baking potatoes
1 1/2 sticks unsalted butter
1 cup fresh scallions, chopped
1 cup heavy cream
Salt and white pepper to taste

The Meat Loaf:

Preheat oven to 325 degrees.

Have all ingredients at room temperature and mix together well.

Form a loaf on a greased and sided baking pan.

Bake in preheated 325 degree oven until cooked through, about 2 hours. Test with meat thermometer if there is any question as to doneness. This makes a generous loaf. It is excellent cold, sliced, and made into sandwiches the next day.

The Toasted Scallion Mashed Potatoes:

Peel the potatoes and cut into large chunks. Boil potatoes in lightly salted water until tender and easily pierced with the tip of a knife. Drain.

Heat the butter in a saute pan over medium-high heat and stir in the scallions. Saut the scallions until toasted.

With an electric beater, beat the butter and scallions into the potatoes and continue to beat, while adding cream in a stream. Season with salt and pepper and whip until smooth and fluffy. Potato recipe can be placed in a casserole and kept covered in a warm oven until ready to serve.

 

[moreluck]

How To Cook A Turkey"
aka "Thanksgiving Turkey for Dummies"

Step 1 : Go buy a turkey
Step 2 : Take a drink of whiskey
Step 3 : Put turkey in the oven
Step 4 : Take another two drinks of whiskey
Step 5 : Set the degree at 375 ovens

Step 6 : Take three more whiskeys of drink
Step 7 : Turn oven the on
Step 8 : Take four whisks of drinkey
Step 9 : Turk the bastey

Step 10 : Whiskey another bottle of get
Step 11 : Stick a turkey in the thermometer
Step 12 : Glass yourself another pour of whiskey
Step 13 : Bake the whiskey for four hours

Step 14 : Take the oven out of the turkey
Step 15 : Take the oven out of the turkey
Step 16 : Floor the turkey up off of the pick
Step 17 : Turk the carvey

Step 18 : Get yourself another scottle of botch
Step 19 : Tet the sable and pour yourself a glass
of turkey
Step 20 : Bless the saying, pass and eat out

 

[moreluck]

Braised Beef Short Ribs

5 pounds beef short ribs, cut into 1-rib pieces
All-purpose flour, seasoned with salt and pepper
1/4 cup rendered bacon fat
4 cloves garlic, chopped
3 onions, chopped
6 carrots, sliced
1/2 teaspoon crumbled dried rosemary
Salt and pepper to taste
Mushrooms (optional)
1 cup red wine
3 cups beef broth

Preheat oven to 350 degrees friend. Dredge ribs in flour, knocking off excess.

Heat bacon fat in a 6-quart Dutch oven over moderately high heat until hot but not smoking. Brown the short ribs. Transfer ribs to a large plate.

Pour off all but about 2 tablespoons bacon fat remaining in Dutch oven, and in it cook garlic, onions, carrots, and rosemary with salt and pepper to taste over moderate heat, stirring until browned lightly; add mushrooms, if desired. Cook mixture about 6 more minutes.

Deglaze the pot with red wine. Add beef broth to the vegetable mixture and bring to a boil, stirring.

Return ribs to the pot and cover. Cook (braise) in the oven until tender, about 2 hours.

 

[moreluck]

Hawaiian Pork Casserole

Serve this Hawaiian-inspired dish of pork, vegetables, and pineapple with a sweet-and-sour sauce over fluffy rice or thin noodles. A tropical fruit plate is a perfect companion dish.

Servings: 6

2 tablespoons vegetable oil

1 1/2 pounds pork steak, cut into l-inch cubes, fat trimmed

Salt and freshly ground pepper to taste

2 stalks celery, cut diagonally into 1-inch pieces

1/2 cup chopped yellow onion

1/2 green bell pepper, seeded and cut into 1-inch pieces

2 tablespoons cornstarch

1/3 cup water

2 1/2 tablespoons soy sauce

2 tablespoons cider vinegar

1 can (8 ounces) pineapple chunks, including juice

Preheat oven to 350 degrees friend. In a large skillet over medium-high heat, warm 1 tablespoon oil. Brown pork on all sides, about 10 minutes. Season with salt and pepper. Transfer to a 2 1/2-quart casserole dish lightly coated with cooking spray or oil.

Add remaining oil to the skillet if needed. Add vegetables and saute over medium heat until tender, about 5 minutes. Transfer to casserole dish.

In a small bowl, blend cornstarch and water. Add remaining ingredients to the skillet. Add cornstarch mixture and stir until thickened, about 2 minutes. Pour over meat and vegetables in casserole and mix well.

Bake, uncovered, until bubbly, about 45 minutes. Taste for seasoning and add more salt and pepper, if needed.

 

[moreluck]

Meatball Stew with New Potatoes

Servings: 6

1 lb. lean ground beef

1/2 cup dry bread or saltine cracker crumbs

1 small onion, minced

1 egg

1 tsp. salt

1/2 tsp. freshly ground black pepper

1/2 tsp. thyme

2 cloves garlic, pressed

1 (14 ounce) can tomato sauce

1 1/2 cups beef broth

1 cup dry red wine

1 cup water

2 cups small cooking onions, peeled, or 2 large onions cut into slivers

2 cups baby carrots or 4 large carrots, cut into chunks

2 cups tiny new potatoes or potato cubes

1 Tbsp. cornstarch mixed with a little cold water

chopped fresh parsley

Combine the ground beef, crumbs, onion, egg, salt, pepper and thyme, mixing well with your hands. Shape into 1 1/2-inch (4 center manager) meatballs. Arrange the meatballs in a single layer on a baking sheet and bake in a 400 degrees friend (200C) oven for about 12-15 minutes, until nicely browned. Drain the excess fat.



Combine the remaining ingredients, except for the parsley and cornstarch solution, in a large ovenproof pot or covered casserole dish and mix well. Gently stir in the browned meatballs, being careful not to break them. Reduce the oven temperature to 350 degrees friend (180C), cover and bake for 1 hour.



Check to make sure the potatoes and carrots are tender. Thicken the stew with the cornstarch solution, heating through until the sauce is clear. Serve the stew sprinkled with fresh parsley.