"If you can read, you can cook"
INGREDIENTS
2 pkg cherry gelatin
2 cups hot water
1 cup cold water
2 tsp lemon juice
2 Tbsp dry sherry
1 cup sour cream
2 cups pitted bing cherries, cut up
1/4 cup nuts
DIRECTIONS
Dissolve gelatin in hot water. Add cold water, juice, and sherry. Pour one cup into mold and chill to set. Chill remainder in bowl until thick. Whip, and stir in cream, nuts and cherries and pour over clear gelatin and chill again.
INGREDIENTS
12 oz linguine
3 Tbsp butter
2 Tbsp olive oil
1 medium onion, finely chopped
1 clove garlic, chopped
1 large tomato, seeded, peeled and chopped
1 lb Bay scallops
1/2 cup dry white wine
1/4 cup minced parsley
salt and pepper to taste
DIRECTIONS
Cook linguine al dente. Heat butter and oil in large skillet. Add onion and garlic and sauté 3 or 4 minutes. Add chopped tomato and scallops and continue to sauté 3 or 4 more minutes. Add wine, parsley, salt and pepper. Cook 2 more minutes and toss with drained linguine. Serves 4.
INGREDIENTS
3 cups fresh basil leaves
1 cup fresh parsley leaves
3/4 cup grated parmesan cheese
1 1/2 Tbsp olive oil
3 Tbsp pine nuts
11 oz cream cheese
1/2 cup butter, softened
1/2 tsp lemon juice
dash salt
1/8 tsp Tabasco
DIRECTIONS
In processor combine basil, parsley, parmesan and olive oil. Process until smooth. Transfer to small bowl and stir in nuts. In processor combine remaining ingredients. Blend until smooth. Line a 3 cup mold with plastic wrap or dampened cheesecloth. Divide each mixture into thirds and alternate each mixture in the mold, beginning with basil and ending with cheese. Fold cheese cloth over and press to smooth top. Refrigerate one or more hours and unmold.
INGREDIENTS
2 small ripe bananas, mashed
1 pkg yellow cake mix
1 pkg banana or vanilla instant pudding mix
4 eggs
1 cup water
1/4 cup oil
1/2 cup finely chopped nuts
DIRECTIONS
Place all the ingredients in a large mixing bowl and blend. Then beat at medium speed for 2 minutes. Pour into a well greased and floured 10″ tube pan or bundt pan. Bake at 350 degrees for 60 – 70 minutes. Cool on rack at least 15 minutes. Remove from pan and finish cooling on rack. Sprinkle with confectioners sugar.
INGREDIENTS
1/2 lb sweet butter
1/2 cup water
4 cups flour
pinch salt
3 egg yolks, slightly beaten
1 cup warm milk
1 pkg yeast dissolved in 1/4 cup warm water
Meringue:
3 egg whites
2 Tbsp cinnamon
1 cup sugar
1 cup chopped nuts
Streusel topping:
1 Tbsp butter
1 Tbsp sugar
2 – 3 Tbsp flour
Mix together 1/2 cup sugar and the flour. Add 1/2 lb softened butter, cup of warm milk, egg yolks and yeast. Cover and refrigerate overnight.
Meringue:
Beat egg whites stiff, add remaining ingredients. Roll out the chilled dough into 4 rectangular pieces. Spread each with the meringue mix. Roll each piece up into an oblong and place in buttered tube pan in two layers. Two rolls per layer. Make sure the top rolls overlap the bottom rolls like bricks. Let rise until doubled in bulk. 1 1/2 – 2 hours.
Streusel topping:
Mix together and spread on top of babka, bake 350 degrees 50 minutes.
INGREDIENTS
2 lbs fresh asparagus
boiling water
4 thin slices prosciutto or other ham cut in half
3 Tbsp butter, melted
1/2 cup grated Parmesan cheese
DIRECTIONS
Trim off tough ends of asparagus and cook until stalks are barely tender. Drain well. Divide Asparagus in eight bunches. Roll 1/2 slice ham around the middle of each bunch. Arrange single layer of bunches in greased shallow baking dish. Dot with butter, sprinkle with Parmesan. Bake uncovered in 450 degree oven 15 minutes or until golden crust forms.
INGREDIENTS
Combine:
1 lb can drained artichoke hearts, cut up
1/2 cup mayonnaise
1/2 cup grated parmesan cheese
DIRECTIONS
Put in ovenproof bowl and bake 350 degrees for 45 minutes until hot and bubbly. Serve with Triscuits or other firm cracker.
INGREDIENTS
1 pkg lemon gelatin
1 cup sugar
2 cups water
1 lb can pitted apricots
1 cup of syrup from apricots
1 cup whipping cream
DIRECTIONS
Bring water to a boil. Add the gelatin and mix. Cool and add the sugar, pureed apricots, syrup and cream. Mix and freeze. When it becomes mushy, remove from freezer and beat with an electric mixer and return to freezer until hard. Serves 8.
INGREDIENTS
4 medium apples (Rome or Jonathon) peeled and chopped
2 cups sugar
1 cup walnuts, chopped
1 cup oil
2 eggs, slightly beaten
1 tsp vanilla
3 cups cake flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
DIRECTIONS
Mix apples, sugar and nuts. Let stand 1 hour. Add oil, eggs, vanilla and dry ingredients. Mix well. Bake in a greased and floured tube pan. Bake at 325 degrees for 1 1/4 hours.