"If you can read, you can cook"
INGREDIENTS
2 cans cannellini beans
1/4 cup olive oil
1 Tbsp lemon juice
1/2 tsp salt
pepper
1/4 cup chopped scallions
2 Tbsp chopped fresh parsley
1 can tuna, preferably Italian
DIRECTIONS
Drain beans in colander and rinse with cold water. Drain on paper towels. Put in a bowl. Combine oil, lemon juice, salt and pepper and pour over beans. Add scallions and parsley and mix. Mix in tuna and chill. Serves 8.
INGREDIENTS
6 eggs, seperated
1/2 tsp cream of tartar
1 cup sugar, divided
2 cups cake flour
1 cup water
1 Tbsp baking powder
1 Tbsp instant espresso coffee
1/2 tsp salt
1/2 tsp vanilla
DIRECTIONS
In a small bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, sprinkle in 1/2 cup of sugar 2 Tbsp at a time beating well after each addition. Whites should stand in stiff glossy peaks. Set aside. Preheat oven to 350 degrees. In a large bowl at medium speed, beat yolks, flour and water, baking powder, espresso, salt, vanilla and 1/2 cup sugar until light and fluffy, about 3 minutes. With a whisk fold in egg white mixture into yolk mixture just until blended. Pour batter into ungreased tube pan. Bake 60 – 65 minutes. Invert pan on the neck of a bottle and cool completely. Loosen cake from pan and remove to plate.
Frosting:
Prepare 1/2 pkg of whipped topping as package directs but add 1 tsp instant espresso. Spread on cooled cake. Serves 12.
INGREDIENTS
1 pkg lady fingers
2 Tbsp port wine
1 pkg raspberry gelatin
1 pkg frozen raspberries
1 box instant vanilla pudding
1/2 cup whipping cream
1 Tbsp sugar
1/8 tsp vanilla
DIRECTIONS
Line a glass bowl with lady fingers, split and sprinkle with wine. Prepare gelatin using a little less than 2 cups liquid. When thickened, pour over lady fingers. Add fruit and chill until set. Prepare pudding. Pour over set gelatin. Chill. Whip cream with sugar and vanilla until stiff. Spread over all and top with nuts.
INGREDIENTS
12 egg roll skins
1 lb barbequed pork, chopped
1 lb bean sprouts
1/4 lb water chestnuts, chopped
3 ribs celery
2 dried mushrooms, soaked and chopped
Chicken filling for egg rolls:
1 chicken breast
1 tsp cornstarch
1/2 tsp salt
1/2 tsp sugar
2 Tbsp soy sauce
2 Tbsp oil
3 green onions
1 1/2 cups bean sprouts
1/4 cup diced bamboo shoots
DIRECTIONS
Cut the chicken in strips as narrow as possible. Mix with the corn starch, salt, sugar, and soy sauce. Let stand 10 minutes. Heat oil in a skillet, sauté the onions, bean sprouts and bamboo shoots 2 minutes. Season with the remaining soy sauce and remove from the pan. Heat the remaining oil in the skillet – sauté the chicken 2 minutes. Return the veggies and cook 2 minutes. Chill for 30 minutes before stuffing wrappers.
Mix meat and vegetables and drain well. Mound a couple of tablespoons of the mixture on one corner of each egg roll skin and roll up diagonally, tucking in the sides to completely enclose the filling. Seal flap with a dab of egg or water. Fry in hot oil until golden brown and drain well.
INGREDIENTS
1 cup sugar
1 lb butter
4 egg yolks
4 cups sifted flour
DIRECTIONS
Cream sugar and butter until fluffy. Add yolks and mix well. Add flour and blend well. Make into balls the size of walnuts. Put on un-greased cookie sheets 1/2″ apart and press thump in center and fill with any flavor jelly or pecan half. Bake 375 degrees for 15 minutes. When cool dust with powdered sugar.
INGREDIENTS
1 large pkg cream cheese, softened
1 cup grated sharp cheddar cheese
1/2 cup crumbled blue cheese
1 Tbsp butter
1/2 tsp curry
1 cup flaked coconut
DIRECTIONS
Combine cheeses until well blended. Chill and form into log. Melt butter in small pan, stir in curry and coconut. Stir until coconut is slightly toasted. Drain on paper towel. Roll cheese log in coconut mixture and coat well. Serve with crackers and fruit.
INGREDIENTS
1 large pkg cream cheese
1 lb confectioners sugar
1 tsp vanilla
1 stick butter
1 cup chopped pecans
DIRECTIONS
Cream butter and cream cheese. Add vanilla. Gradually add sugar. Stir in pecans and frost. Serves 12.
INGREDIENTS
Makes 6 dozen
1 jar (7 oz) marshmallow creme
1 cup creamy peanut butter
1/2 cup honey
3 oz milk chocolate, grated
1 1/2 cups raisins
2 cups shredded coconut
1 cup chopped walnuts
DIRECTIONS
Stir together marshmallow creme, peanut butter, and honey. Stir in chocolate, raisins, and walnuts. Shape into 1″ balls. Roll in coconut. Chill or freeze.
INGREDIENTS
Combine and let stand 5 minutes:
1 pkg unflavored gelatin
3/4 cup sugar
2 cups heavy cream
DIRECTIONS
Heat the above until gelatin dissolves. Cool to lukewarm.
1 Tbsp vanilla
2 cups dairy sour cream
To the lukewarm gelatin mixture add vanilla and sour cream and blend
until smooth. Pour into 1 1/2 qt. mold. Refrigerate until set. At
least 2 hours. De-mold and serve with thawed raspberries. Serves 8.
INGREDIENTS
8 oz cream cheese
8 oz butter
1/4 cup sugar
1 egg
1 tsp vanilla
1 tsp baking powder
2 – 2 1/4 cups flour
pinch salt
Filling:
1/2 cup chopped nuts
3/4 cup sugar
1 3/4 tsp cinnamon
melted butter
DIRECTIONS
Soften butter and cream cheese and cream together. Add sugar, vanilla and egg. Slowly add flour, salt, and baking powder. Blend well. Cut dough into thirds and shape into balls. Chill overnight. Roll out each ball into a circle 1/8″ thick. Spread with melted butter. Sprinkle filling. Cut into wedges. Roll toward point. Place on un-greased cookie sheet. Bake in preheated oven 375 degrees for 15 – 20 minutes.