"If you can read, you can cook"
INGREDIENTS
1 pkg frozen chopped spinach, thawed and squeezed dry
1/2 tsp salt
3/4 tsp pepper
1/2 cup chopped scallions
1/2 cup chopped fresh parsley
1/2 cup mayonnaise
garlic powder
DIRECTIONS
Mix all together and serve with assorted raw vegetables.
INGREDIENTS
3 Tbsp butter
3 Tbsp Worcestershire
1 tsp salt
1/2 tsp cinnamon
1/4 tsp garlic powder
1/4 tsp cayenne pepper
dash Tabasco
1 lb pecan halves
DIRECTIONS
In a heavy skillet, melt butter. Stir in seasonings. Add pecans and toss until nuts are well coated. Place on single layer on cookie sheet. Bake at 300 degrees 20-25 minutes, stirring often.
INGREDIENTS
1 lb shrimp (20-25 count)
6 or 7 Chinese chili peppers. crushed
3 Tbsp oil
1/4 cup sherry
1 tsp sugar
1 Tbsp thin soy sauce
3 cloves garlic, crushed
6 green onions, (white part and 1″ green part cut into 1/8″ slices)
4 or 5 slices fresh ginger, cut in thin strips
DIRECTIONS
Remove the tail and feet from the shrimp and wash in three changes salt water. Drain and dry. Place crushed chili peppers in a cup and just cover with boiling water. Cover cup to keep water hot. Mix sherry with sugar and soy sauce. Heat oil in heavy skillet or wok until very hot. Add shrimp and cook stirring until shrimp begin to turn pink. Add the garlic, green onions and ginger and continue cooking and stirring until shrimp are red. Add peppers, liquid, and sherry mixture. Serve at room temperature or cold.
INGREDIENTS
First Layer:
1 pkg cherry gelatin
1 cup boiling water
1 cup cherry juice
1 large can bing cherries, pitted
Second Layer:
2 pkgs lemon gelatin
2 cups boiling water
1 pint sour cream
1 lb can crushed pineapple, drained
Third Layer:
1 pkg cherry gelatin
1 3/4 cups pineapple juice, cherry juice and water combined
DIRECTIONS
Make first layer and chill to set before adding the next layer, and chill that on top of the first one before adding the third layer. Make in a 10 or 12 cup mold.
INGREDIENTS
Combine:
3 cups sifted flour
3 tsp baking powder
1 tsp baking soda
Combine:
1 cup chocolate chips
1/2 cup packed brown sugar
3 Tbsp instant coffee
Batter:
1 cup white sugar
1/2 lb margarine
3 eggs
1 cup sour cream
DIRECTIONS
Cream white sugar and margarine. Add eggs one at a time and mix well. Add flour mixture alternately with sour cream. Spoon 1/3 of the batter into well greased bundt or tube pan. Sprinkle with half the chocolate mixture. Add 1/3 batter again, and sprinkle with remaining chocolate mixture. Add remainder of batter. Bake 350 degrees for 70 minutes.
INGREDIENTS
2 squares unsweetened chocolate
2 cups sifted cake flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
1 cup margarine, softened>
1 cup sour cream
2 eggs
1 tsp vanilla
1/4 cup hot water
DIRECTIONS
Preheat oven to 350 degrees. Grease and flour 2 8″ layer pans. Melt chocolate and let cool. Sift flour with sugar, baking soda and salt. Add margarine and sour cream and beat at medium speed for 2 minutes. Add eggs, vanilla and chocolate and hot water. Beat another 2 minutes. Bake 30 – 35 minutes. Turn layers out and frost when cool.
INGREDIENTS
Cake:
1/2 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
2 cups sifted flour
1 tsp soda
1 tsp baking powder
1 tsp salt
1 cup sour cream
Filling:
2/3 cup brown sugar
1/4 cup granulated sugar
1 tsp vanilla
1 tsp ground cinnamon
1 cup walnuts chopped
2 Tbsp melted butter
DIRECTIONS
Cream butter and sugar thoroughly. Add eggs one at a time, beating well until blended. Stir in vanilla. Mix and sift flour, soda, powder and salt. Add to creamed mixture alternately with sour cream beginning and ending with flour. Pour 1/2 the batter into a buttered 8″ pan. Spread with 1/2 the filling mixture and cover with the rest of the batter and top with remaining filling. Bake at 350 degrees for 50 minutes.
If you double this recipe it makes three loaves and freezes well.
INGREDIENTS
1/4 lb margarine
1 cup sugar
2 cups flour
1 tsp baking soda
1 1/2 tsp baking powder
2 eggs
1 cup sour cream
1 tsp vanilla
1/2 cup sugar and cinnamon mixed
1 small bag chocolate chips
DIRECTIONS
Blend margarine and sugar. Add eggs. Alternately add sour cream and dry ingredients. Add vanilla. Pour 1/2 batter into greased 9″ square pan. Sprinkle 1/2 the cinnamon and sugar mix and 1/2 the chocolate chips. Add rest of batter and top with rest of mixture and chips. Bake 350 degrees 45-60 minutes.
INGREDIENTS
Pretzels
Popcorn
Fritos
Nuts
1 stick butter, melted
Garlic salt
1/2 tsp salt
1/2 tsp curry
3 drops Tabasco
3 drops Worcestershire
DIRECTIONS
Mix all together very well and spread out on cookie sheet and bake 250 degrees for 1 hour, stirring occasionally.
INGREDIENTS
Make 1 day ahead and refrigerate. Bring to room temperature and cut in thin wedges.
1/4 cup fine dry bread crumbs
1 large onion, chopped
3 Tbsp butter
3 large pkg cream cheese at room temperature
8 oz smoked salmon chopped
4 eggs
1 Tbsp lemon juice
3/4 tsp dried dill weed
DIRECTIONS
Sprinkle breadcrumbs into a greased 8″ spring form pan. Tilt and rotate to cover bottom and halfway up the sides. Refrigerate. In small skillet, cook onion in butter until tender. Remove from heat. In processor, process cream cheese until smooth. Add chopped salmon, eggs, cooked onion, lemon juice and dill. Process until completely smooth. Pour into prepared pan. Place in a larger deeper baking pan. Place in center of preheated 325 degree oven. Pour hot water halfway up the sides of spring form. Bake 1 hour and turn oven off. Cool in oven 1 hour with door slightly ajar. Remove pan from water and cool completely on rack. Refrigerate. Serves 16.