tag:blogger.com,1999:blog-13758176711753477652024-03-05T06:02:41.599-08:00Dinner For a CrowdFood, Friends & Fun! Great Recipes for Dinner Groups & So Much More...Unknownnoreply@blogger.comBlogger56125tag:blogger.com,1999:blog-1375817671175347765.post-75553631560337636642009-10-27T13:36:00.000-07:002009-10-27T14:00:10.386-07:00{Amish Friendship Bread}Today I made Amish Friendship Bread, and remembered how much I love this recipe. I received my first start last year, made the recipe a few times and had my fill, but I was worried that I would never get another start. So I did some research, thank you Internet, and found the recipe for the "starter". I found this same recipe over and over again on line, so I know it is good. Whenever I make Amish Friendship Bread I always make it in small loaf pans (that take half as long to cook) and then when I share the starter, I add a mini loaf of bread (because you have to show our friends that it is sooo worth making this incredible bread), a copy of the full recipe/instructions and I try to also include a box of instant vanilla pudding. It is the one ingredient that everyone needs to run to the store for when making the recipe. This is a great visiting teacher gift too. I hope you'll give it a try. It really is worth the 10 days of preparation. Enjoy!<br /><br /><em><strong>Amish Friendship Bread Starter</strong></em><br /><br />1½ Cups Milk <br />1½ Cups All-Purpose Flour<br />1½ Cups Sugar <br />2¼ Teaspoon (one .25 ounce package) active dry yeast <br /><br />The day you make the starter is the considered day one. Date the bag so you can track the day you are on. Follow the 10 day cycle on the recipe below. <br /><br /><strong><em>Amish Friendship Bread</em></strong><br /><br />Do not use any type of metal spoon or bowl for mixing, do not refrigerate. If air gets into the bag, let it out. It is normal for the mixture to bubble and ferment.<br /><br />Day 1: Do nothing, this is the day you receive the batter. (date: _________________) <br />Day 2: Mush the bag<br />Day 3: Mush the bag<br />Day 4: Mush the bag<br />Day 5: Mush the bag<br />Day 6: Add to the bag, 1 cup flour, 1 cup sugar, 1 cup milk (mix together first)<br />Day 7: Mush the bag<br />Day 8: Mush the bag<br />Day 9: Mush the bag<br />Day 10: Pour contents into a non-metal bowl, add 1½ cup flour, 1½ cup sugar, 1½ cup milk and mix together. Into 3 zip-lock bags place 1 cup of the mixture per bag, and give to three friends with a copy of the recipe. Make sure you date the bag so your friends know when the first day was. I also date the first day on the recipe sheet. <br /><br />With remaining batter add:<br /><br />3 beaten eggs<br />1 cup oil<br />½ cup milk<br />½ cup sugar<br />2 teaspoons cinnamon<br />½ teaspoon vanilla<br />½ teaspoon baking soda<br />1½ teaspoons baking powder<br />½ teaspoon salt<br />2 cups flour<br />1 large package vanilla instant pudding<br /><br />For dusting the loaf pans <br />½ Cup Sugar<br />1½ teaspoons Cinnamon<br /><br />Preheat oven to 325°. Grease 2 large loaf pans or four mini loaf pans. Dust greased pans with half of cinnamon and sugar mixture. Pour batter evenly into loaf pans and sprinkle with remaining sugar. Bake 1 hour for large pans or 30-35 minutes for mini loaf pans. Check with toothpick to see if done. Cool until bread comes loose from the pans, transfer to a wire rack. Should the starter not be passed on the 10th day, be sure to date the bag so they can keep track of the day they are on. If you keep a starter for yourself, you will be baking every 10 days.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1375817671175347765.post-2726546769605583342009-09-13T10:03:00.000-07:002009-09-13T10:16:40.075-07:00{A Tribute to Another Great Recipe....Raz-Pepper Preserves}While doing my canning this year I came across an amazing recipe for <a href="http://gatherroundourtable.blogspot.com/search/label/Miscellaneous">Raz-Pepper Preserves</a> and decided to give it a try. I made a double batch, took a jar to a family party and it was a huge hit! We all loved it so much that the very next day I made another double batch. This recipe comes from the blog <a href="http://gatherroundourtable.blogspot.com">"Gather Round Our Table" </a>. It is a great blog and this lady can really cook. I have yet to find something that I didn't completely love. Thanks Teresa! Well here's the recipe for your enjoyment, but don't forget to visit Teresa's blog for more great recipe finds.<br /><br /><strong>Raz-Pepper Preserves<br /><br />1 cup fresh or frozen raspberries (I always use fresh)<br />1/2 cup chopped red pepper<br />1/4 cup chopped jalapeno (for mild, remove the seeds, for hot, leave some of the seeds in)<br />3 cups sugar<br />3/4 cup white vinegar<br />1 (3 oz.) pkg. liquid pectin<br /><br />In a saucepan, combine all ingredients except pectin. Bring to a boil. Boil 3 minutes, then cool for 5 minutes. Stir in liquid pectin. Pour in jars and seal. </strong><br /><br />If you like spicy and sweet, you'll love this recipe!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1375817671175347765.post-2268777872106393572009-09-13T09:52:00.000-07:002009-09-13T10:15:06.645-07:00{A Tribute to Some Great Recipes...Creamed Corn}I have found some really outstanding recipes on food blogs that I visit regularly. With that being said, I thought that I would start something new by honoring those recipes. I hope that the authors of these recipe blogs will find this flattering and not be bugged by the fact that I am essentially stealing their recipes to post here. <br /><br />The first recipe, <a href="http://kearnziecooks.blogspot.com/2008/03/creamed-corn.html">Creamed Corn</a> is one that I have come to love, love, love. My entire family loves it too! You can find this recipe on <a href="http://kearnziecooks.blogspot.com/2008/03/creamed-corn.html">"Kearnzie Cooks"</a> along with many other great recipes. <br /><br /><em><em><strong>Creamed Corn</strong></em></em><br /><strong>2 lb<br />1 1/2 cubes Cream Cheese<br />1 C Whipping Cream (can use milk)<br />2 tsp Sugar<br />1 tsp Salt<br />1/2 tsp Pepper<br />1 cube Butter<br /><br />Cook in crock-pot until it bubbles.</strong><br /><br />Give this recipe a try. I highly recommend it.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1375817671175347765.post-88211560282730944062009-08-16T13:26:00.000-07:002009-08-16T14:02:31.760-07:00{Mom Thorpe's Amazing Bottled Salsa}<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNvHlTYwHX3queLPhQpUHocQ9h_9KpvhWSdDO1UV9M0FMJCfs8Qhn3pb7tBS4p0p7ppwpELYIrQ5orraenKHjZqitlEk77BNK_cBHhPCoOsGY-BNuigASsN4qfNqRLS3FQnPfmeEe1i9BM/s1600-h/IMG_1457.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNvHlTYwHX3queLPhQpUHocQ9h_9KpvhWSdDO1UV9M0FMJCfs8Qhn3pb7tBS4p0p7ppwpELYIrQ5orraenKHjZqitlEk77BNK_cBHhPCoOsGY-BNuigASsN4qfNqRLS3FQnPfmeEe1i9BM/s320/IMG_1457.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5370669304219243378" /></a><br />Last year I got bit by the canning bug and with that came experimenting with different recipes. I tried a couple of salsa recipes last year and then I was given this one by my brother-in-law's mom. It was late enough in the season that I was only able to make one batch with my Mom and sister, so we had to split it. Which was okay....but in no way enough salsa for the year. Loni had her salsa gone before December. My Mom had one bottle left about a month ago, but only because it got pushed behind something else and no one knew it was even there. As for me, we opened out last jar (and mourned because it was our last jar) in about March. Needless to say I have already canned my first batch this year....and it is mine, all mine! We got 46 jars, that's right 46 pint size jars out of one batch. Actually, 43 pint size jars and 3 quart size jars. I already want to eat it with every meal...okay so we have already eaten it with every meal. It is so good, and I believe if a recipe is good, then you must share. What good is a good recipe if you don't let others enjoy it too. I want to give a shout out to my sister's mother-in-law, Audra Thorpe. Thanks for sharing and teaching us so much. You are an amazing woman and I don't think you know how highly you are thought of in our family. You are a good seed that has grown into an amazing tree of knowledge and inspiration. THANKS!!! <br /><br />Here is this amazing salsa if you want to give it a try. <br /><br />1 large box of tomatoes...about 40 lbs. <br />6 large green peppers, deseeded and diced<br />2 yellow peppers, deseeded and diced<br />3 red peppers, deseeded and diced<br />6 green anahiem peppers, deseeded and diced <br />3 jalapeno peppers, deseeded and diced (3 jalapenos make a mild salsa, add more to your liking)<br />1 bunch of celery, finely chopped - THIS IS A VERY IMPORTANT INGREDIENT...Don't leave out.<br />4 large yellow onions, diced <br />1/3 to 2/3 cups sugar (1 use 2/3 cup)<br />4 cups lemon juice <br />2 TBSP black pepper <br />1/4 to 1/2 cup salt (i use 1/2 cup)<br />4 TBSP cumin <br />1 large bunch cilantro <br />6 cloves garlic, minced<br /><br />Remove tomato skins by placing whole tomato in boiling water for 30 seconds to a minute. The skins usually split when they are ready to come out of the water. If the skin has not split simply stab with a knife (just barely) and remove from the water. You don't want to loose any of that good juice, so skin a dish and dump into the pot you plan to cook your salsa in. As you remove the skins, quarter the tomato and remove the stem. We use to large stock pots to make one batch of salsa, so be prepared. Place equal amounts of ingredients into stock pots and bring to a boil, cook for 3-4 hours, stirring often. Pour hot mixture into hot jars leaving a 1 inch space at top of jar. Place in a water bath of 20 minutes, covering the jars with water 1" over the rim.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghW9On4w5ur-2ymuywIDGbEstPf8pmgzzMyX-LHWWYFe2gikDfo4GyOMHLTFo7IzMNwKXTuptZi0rUAEwgwvnzGgome8IRsw9Jk5rGXp1XnNEcz2LMS6whYmUdW3S3cWH6rIX4-kiRgwUo/s1600-h/IMG_1459.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghW9On4w5ur-2ymuywIDGbEstPf8pmgzzMyX-LHWWYFe2gikDfo4GyOMHLTFo7IzMNwKXTuptZi0rUAEwgwvnzGgome8IRsw9Jk5rGXp1XnNEcz2LMS6whYmUdW3S3cWH6rIX4-kiRgwUo/s320/IMG_1459.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5370669312148291138" /></a><br /><em><strong>This is very important...keep finished jars away from any breeze.</strong> The cool air with shatter the jars and then all your hard work goes down the drain. We like to place towels out and line the jars on a towel, then we cover them with another towel while they are really hot. Once they have cooled a little you can remove the towel and it will be okay. Some of the jars with not seem to be sealed, but they will seal as they cool. The popping noise you hear is the bottle sealing correctly. </em>Unknownnoreply@blogger.com27tag:blogger.com,1999:blog-1375817671175347765.post-57805205109972926092009-07-22T13:16:00.000-07:002009-07-22T13:19:21.121-07:00{Easy Mini Meat Loaves}<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA4gI0wfk2wb8OJSoI8RQm3ZjryqDuVy0a6Q9OfsJ-i9eRrPH24cTW8ypZ_Q8HzOtjioCi3ixLXMaTDDkSwlI0xW0s1Jf7tlkUIe7N7mljWY9a6CtPzfRqe3VpuIHeqd_roQ76N9VewoSB/s1600-h/Digital+Pictures+1578.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA4gI0wfk2wb8OJSoI8RQm3ZjryqDuVy0a6Q9OfsJ-i9eRrPH24cTW8ypZ_Q8HzOtjioCi3ixLXMaTDDkSwlI0xW0s1Jf7tlkUIe7N7mljWY9a6CtPzfRqe3VpuIHeqd_roQ76N9VewoSB/s320/Digital+Pictures+1578.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5361381125296886258" /></a><br />Tube of refrigerated biscuits <br />1 egg beaten<br />1 1/2 lbs ground beef <br />1/4 cup quick cooking oats, uncooked <br />1 cup Ketchup <br />shredded cheddar cheese <br />1/2 cup onion, chopped<br /><br />Mix well beef, ketchup, onion, egg and oats together. Cut uncooked biscuits in 1/2. Press across the bottom and up the sides of grease muffin tins. Roll beef mixture into little balls and set in middle of biscuit cup. Top with a little ketchup and cheese. Bake at 350 degrees for about 35 min.<br /><br />For dinner group I doubled the meat mixture and used 3 tubes of biscuits. <br /><br />These were all pretty good recipes, so hopefully everyone will enjoy.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1375817671175347765.post-54384659661028023302009-07-22T13:14:00.000-07:002009-07-22T13:16:18.127-07:00{Marinade for Turkey or Chicken}<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFnqSD_HnO78QRnKDOzf0mitFJ3INadEa1QjENZQZ33fuzDa-BUp79T2SUyGgnckC9XgQbFu9iYS_KJ-Lv7uN6C9Z9vOw1KMFDHxyZLVdP_DyZVWZlfZtd9vbYYsDteTzM0z59CzTdXSE5/s1600-h/Digital+Pictures+1403.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFnqSD_HnO78QRnKDOzf0mitFJ3INadEa1QjENZQZ33fuzDa-BUp79T2SUyGgnckC9XgQbFu9iYS_KJ-Lv7uN6C9Z9vOw1KMFDHxyZLVdP_DyZVWZlfZtd9vbYYsDteTzM0z59CzTdXSE5/s320/Digital+Pictures+1403.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5361380634618474898" /></a><br />2 cups 7-up<br />1 cup vegetable oil<br />1 cup Soy sauce<br />1T horseradish<br />1t garlic salt<br /><br />Mix well (it will foam). Add your chicken or turkey. Marinade anywhere from 2 hrs to overnight (it's better overnight). I like turkey the best, but it's hard to find.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1375817671175347765.post-38902983161343444672009-07-22T13:10:00.000-07:002009-07-22T13:14:29.573-07:00{Pulled Pork}<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1BBUx_f9rOG8qgD2QknyzLrHoFMSAIMhWCykew7IjxCnm5v-UdRgDULWkmuTcWNvJdeslp7iPW0Inv6rmLUKnajg5UxQ0EVloJX0vkIghhDX3fRJ5WhsuqvD5CZCYtyu41Y0BPeqGagCF/s1600-h/Digital+Pictures+1395.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1BBUx_f9rOG8qgD2QknyzLrHoFMSAIMhWCykew7IjxCnm5v-UdRgDULWkmuTcWNvJdeslp7iPW0Inv6rmLUKnajg5UxQ0EVloJX0vkIghhDX3fRJ5WhsuqvD5CZCYtyu41Y0BPeqGagCF/s320/Digital+Pictures+1395.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5361379997844099346" /></a><br />Pulled Pork<br />3 to 4 lb boneless pork roast (I did 8 or 9lbs)<br />2 liter bottle Diet Coke<br />2 Bottles Honey BBQ Sauce or whatever you prefer <br /><br />Cook together in slow cooker on low for 12 to 14 hours or high for 8 hrs. Discard fat and cooking liquids. Shred roast and add Honey BBQ sauce to taste (2 bottles). or use any BBQ sauce you have on hand. Cook in slow cooker until heated through. Serve on buns.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1375817671175347765.post-88271194310157411322009-06-26T08:57:00.000-07:002009-06-29T10:38:25.544-07:00{Knorr Spinach Dip}I got this recipe from my friend Angie W. Thanks Ang!<br /><br />1 large package (10 oz.) of frozen Spinach <br />1 Container (16 oz.) Sour Cream <br />1 Cup Mayonnaise <br />1 Package Knorr Vegetable recipe mix....must be Knorr! <br />2 to 3 Cans Water Chestnuts, drained and chopped <br />3 Green Onions, Chopped<br /><br />Thawed and squeezed dry spinach. Get as much water out of the spinach as possible otherwise your dip will be soupy. Combine all ingredients and chill for about 2 hours. Serve with sliced/cubed french bread or crackers.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1375817671175347765.post-31610765314366119602009-06-23T09:43:00.000-07:002009-06-23T09:49:19.138-07:00{Buttermilk Syrup}I love, love, love this stuff! Definitely one of my family's favorites! <br /><br />3/4 Cube Butter <br />1 1/2 Cup Sugar <br />3/4 Cup Buttermilk <br />1 1/2 tsp. Karo Syrup <br />1 1/2 tsp. Baking Soda<br />1 1/2 tsp. Vanilla <br /><br />In a LARGE saucepan melt butter. Once butter is melted add sugar, buttermilk and Karo syrup, continually stirring. Once mixture reaches rolling boil, allow it to boil for 3 minutes, continually stirring. Turn down heat and add baking soda, THERE WILL BE A REACTION (this is why you need a large sauce pan). KEEP STIRRING! Once mixture starts to reduce from reaction add the vanilla. This is so good with pancakes, Germain pancakes or even poured over popcorn.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1375817671175347765.post-19558772003956672812009-06-23T08:55:00.000-07:002009-06-23T09:42:16.802-07:00{German Pancakes}1/4 Cup Butter <br />6 Eggs <br />1 Cup Milk <br />1 Cup Flour<br />1 tsp. Salt <br /><br />Pre-heat oven to 450°. Melt butter and pour into a 9 X 13 baking dish. Mix together remaining ingredients and pour into the buttered 9 X 13. Bake for 15-20 minutes or until the edges are golden brown. Serve with powdered sugar and buttermilk syrup. YUM!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1375817671175347765.post-35446161184217964442009-06-15T11:41:00.000-07:002009-06-15T11:47:01.111-07:00Sesame Chicken Pasta Salad<div>1 (12 ounce) package radiatore pasta<br />1/4 cup sesame seeds<br />1/4 cup salad oil<br />3/4 cup soy sauce<br />1/2 cup white wine vinegar<br />3 1/2 tablespoons sugar<br />2 cups cubed, cooked chicken<br />1/2 cup chopped fresh parsley (i left this out)<br />1/2 cup coarsely chopped green onion<br />4 cups torn fresh spinach leaves (i left this out)<br /></div><br /><div>DIRECTIONS<br />Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.<br />Meanwhile, heat oil in a small skillet over medium-low heat. Stir in sesame seeds and cook until golden brown. Remove from heat. Stir in soy sauce, vinegar, and sugar. Pour dressing into a sealable container, and set aside.<br />In a large bowl, mix together pasta, cooked chicken, and 1 cup dressing (reserve remaining dressing). Cover salad, and refrigerate at least 6 hours.<br />Directly before serving, stir in parsley, green onions, and spinach. Toss with remaining dressing, if desired. </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg32V9eLH6xAqzIBERSeDKOLMljV3kOmZYb2CIhzZR2w9KlV-QjjDa_SrF6r8QuB9uqNWWWvDK6W8VhFQQ9u5XynCXqm7VQVc9FmKlWz1B_D8ifzLfOjQbrV9NE5OqujeqymhTvHVGm2SU3/s1600-h/DSC01758.JPG"><img id="BLOGGER_PHOTO_ID_5347627588991071266" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg32V9eLH6xAqzIBERSeDKOLMljV3kOmZYb2CIhzZR2w9KlV-QjjDa_SrF6r8QuB9uqNWWWvDK6W8VhFQQ9u5XynCXqm7VQVc9FmKlWz1B_D8ifzLfOjQbrV9NE5OqujeqymhTvHVGm2SU3/s400/DSC01758.JPG" border="0" /></a><br /><div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1375817671175347765.post-9410284809458737502009-06-10T09:44:00.000-07:002009-06-10T09:48:45.228-07:00{Peanut Butter Bars}1 Cup Butter <br />1 Cup Sugar<br />1 Cup Brown Sugar <br />1 Cup Peanut Butter <br />2 Eggs <br />1 tsp. soda <br />1/2 tsp. vanilla <br />2 Cups Flour <br />2 Cups Quick Oats <br /><br />Cream butter , sugars, peanut butter and eggs together. Mix in remaining ingredients. Spread on a jelly roll ban and bake at 325 for 15 minutes. Do not overbake. Frost with favorite chocolate frosting while they are still warm, but NOT hot.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1375817671175347765.post-8659439292291846902009-06-10T09:38:00.000-07:002009-06-10T09:44:18.515-07:00{Pumpkin Chocolate Chip Cookies}2 Cups Brown Sugar <br />1 1/2 Cup of Granulated Sugar <br />1 Cup Shortening <br />3 Cups Pumpkin (29 oz. Can)<br />3 Eggs <br />5 1/2 Cups Flour <br />3/4 tsp. Nutmeg <br />3 tsp. Cinnamon <br />1 1/2 tsp Ginger <br />1/2 tsp. Cloves <br />1 tsp. Salt <br />4 Tbsp. Vanilla <br />1 or 2 Bags Chocolate <br /><br />Cream sugars, shortening and eggs together. Add in pumpkin, vanilla and spices. Stir in dry ingredients and chocolate chips. Drop by tablespoonful on a greased cookie sheet. Bake at 375 for 12-15 minutes. I have used this recipe for muffins and they worked out well. You will need to adjust the cooking time a little.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1375817671175347765.post-5536590345840120762009-06-10T09:30:00.000-07:002009-06-10T09:38:11.142-07:00{Homemade Hot Fudge}This is so good, you'll never buy store brand again! <br /><br />1 Can Evaporated Milk <br />1 Cube Butter (1/2 Cup)<br />1 Cup Chocolate Chips - The original recipe calls for semi-sweet, but milk chocolate works great too!<br />2 1/2 Cups Powdered Sugar <br /><br />Mix all ingredients together in a sauce pan. Bring to a boil and cook for 10-12 minutes. Stirring occasionally until it thickens. Serve over you favorite ice cream or dessert.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1375817671175347765.post-60174474096974091752009-06-03T16:44:00.000-07:002009-06-10T09:36:28.290-07:00{Southwestern Eggrolls with Cilantro Cream Sauce}INGREDIENTS<br />2 tablespoons vegetable oil<br />1 skinless, boneless chicken breast half (thawed and diced)<br />2 tablespoons minced green onion<br />2 tablespoons minced red bell pepper<br />1/3 cup frozen corn kernels<br />1/4 cup black beans, rinsed and drained<br />2 tablespoons frozen chopped spinach, thawed and drained<br />2 tablespoons diced jalapeno peppers (I omitted this)<br />1/2 tablespoon minced fresh parsley<br />1/2 teaspoon ground cumin<br />1/2 teaspoon chili powder<br />1/3 teaspoon salt<br />1 pinch ground cayenne pepper (I omitted)<br />3/4 cup shredded Monterey Jack cheese<br />5 (6 inch) flour tortillas (I used the fresh 10 inch ones from Sams Club)<br />1 quart oil for deep frying (I baked)<br />DIRECTIONS<br />Pour 1 tablespoon vegetable oil in a medium saucepan over medium heat, cook chicken approximately 5 minutes or until meat is no longer pink and juices run clear. Remove from heat and set aside.<br />Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.<br />Mix chicken into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.<br />Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.<br />(If you use the fresh ones, don’t do step 4- Just put a large spoonful of the mixture in the middle and fold all four sides.)<br />Bake with fold side down at 425 degrees for about 15 minutes or until golden brown and crispy)<br /><br /><br /><span style="font-size:130%;">Cilantro Cream Sauce<br /></span>Original recipe yield: 2 cups<br />INGREDIENTS<br />1 (8 ounce) package cream cheese, softened at room temp.<br />1 tablespoon sour cream<br />1 (7 ounce) can tomatillo salsa (I used green chile sauce)<br />1 teaspoon freshly ground black pepper<br />1 teaspoon celery salt<br />1/2 teaspoon ground cumin<br />2 teaspoons garlic powder<br />1 bunch fresh cilantro, chopped<br />1 tablespoon fresh lime juice<br />DIRECTIONS- Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1375817671175347765.post-61196037812816143952009-06-02T13:05:00.000-07:002009-06-02T13:07:54.040-07:00{Chicken Salad}This recipe is good for big or small groups<br /> <br />Chicken Breast or tenders, Cooked. I like to season it with a little of the lemon pepper and cook it in the oven. I think it tastes better, but you can do it however you like. For diiner group I did like 3-4 packages of tenders.<br />1-2 bunches of Celery<br />3-4 red onions<br />Sliced Almonds<br />red grapes, sliced<br />Lemon Pepper -add before cooking chicken and when mixing<br />Season salt<br />Mayo<br /> <br />The first 3 ingredients I put in the food processor. I do the chicken,first. You add it to a large bowl or a couple of large bowls depending how much you make. Add the rest of the ingredients and mix real good. I just eye everything, but If you do 4 packages of chicken. I would divide 2 packages in each bowl and then add 5-7 celery stalks and 1 1/2-2 red onions. The rest it just depends on what you like. You want to do enough mayo so it's not dry, but you don't want to do to much so that's all you taste. Just add some then mix it until you get it just right. It's very yummy on croissants or crackers.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1375817671175347765.post-77036217780881628102009-05-18T16:20:00.000-07:002009-05-20T14:17:51.944-07:00{Catalina Salad}This is an oldie but goodie. Great for those hot summer days.<br /><br />1 lb. cooked ground beef<br />2 cups grated cheese<br />1 15 oz. can of beans (black, kidney, or ranch style)<br />1 large head of lettuce torn into bit size pieces<br />1 can chopped olives <br />1/2 onion, chopped<br />1 bag of Fritos or Doritos<br />1 small bottle of Catalina salad dressing (or the dressing below)<br /><br />Combine all ingredients except chips and dressing. Cover and chill. At serving time toss salad with chips and dressing. <br /><br /><em><strong>Catalina Dressing</strong></em><br />2tsp. salt<br />dash of paprika<br />1/2 tsp. chili powder <br />1/2 tsp. celery seed<br />1/2 tsp. dry mustard <br />grated onion to taste<br />1/2 cup vinegar<br />2/3 cup ketchup <br />1 cup vegetable oil <br /><br />Mix well.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1375817671175347765.post-35486676194471041582009-05-14T15:03:00.000-07:002009-05-15T15:05:39.368-07:00{Pizza Twist}Rhodes dough <div><div><div>pizza sauce</div><div>mozzerella cheese</div><div>Choice of toppings</div><div>1 egg</div><div> </div><div>Roll dough into a large rectangular shape and spread sauce over it. </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHmFG3DCSrRgTUzH5GtzoGbrWQyCJnuSEU2cCUig5l0Qpg6Yg-FcDMyfZtHZVeg9YNLWoQiuOI3-vDYWr5Pfme8ogd0jvZiz8xOE4NBo9YJkfEStfA96ZrXqt__68cOUcVxuhAVA7b1u0p/s1600-h/DSC01632.JPG"><img id="BLOGGER_PHOTO_ID_5335805027904929394" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHmFG3DCSrRgTUzH5GtzoGbrWQyCJnuSEU2cCUig5l0Qpg6Yg-FcDMyfZtHZVeg9YNLWoQiuOI3-vDYWr5Pfme8ogd0jvZiz8xOE4NBo9YJkfEStfA96ZrXqt__68cOUcVxuhAVA7b1u0p/s200/DSC01632.JPG" border="0" /></a><br /></div><div></div><div>Add your favorite pizza toppings and mozzerella cheese<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUxrFglSpJimzYJgUcXYMuIhpwbPSdDWWGjezpZViDuE-9FvdpDQ-UwfioBL52di9fGEe3vQusQwVHv0yHFBNmXofPP3LMaJzW15aE2ATpEfY3u-JhrEeuq5xW1qqaH6Byn2eRCGspXDN1/s1600-h/DSC01634.JPG"><img id="BLOGGER_PHOTO_ID_5335805479082343826" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUxrFglSpJimzYJgUcXYMuIhpwbPSdDWWGjezpZViDuE-9FvdpDQ-UwfioBL52di9fGEe3vQusQwVHv0yHFBNmXofPP3LMaJzW15aE2ATpEfY3u-JhrEeuq5xW1qqaH6Byn2eRCGspXDN1/s200/DSC01634.JPG" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZP7iHUpaSxz4JCzNcdNTh9Vke0u_fSHY_bHfQVLx8qw9a0I2myV5GxO66jW1jCRlMvQJU1dI8zgRI7Rsw0YfD8fnlSoZXqu75kKvkisFCaEfFDMcxpwnJrMhRVZ3ott8AEoShRXk2uU-8/s1600-h/DSC01635.JPG"><img id="BLOGGER_PHOTO_ID_5335805806645301906" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZP7iHUpaSxz4JCzNcdNTh9Vke0u_fSHY_bHfQVLx8qw9a0I2myV5GxO66jW1jCRlMvQJU1dI8zgRI7Rsw0YfD8fnlSoZXqu75kKvkisFCaEfFDMcxpwnJrMhRVZ3ott8AEoShRXk2uU-8/s200/DSC01635.JPG" border="0" /></a></div><div>Cut slits in both sides and fold together. Twist slits together (hopefully you can make yours look prettier than mine) Brush egg on the top to make it shiney. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFPmRYscQ1nKdOzdnIWV9FGi4GqFimT9xHspGU89QAo1t_fDloDgJQNJ5m5ZM_zBOHPQiW_FIM0KEl2DhbD0x4OL_XrQ8OlPxF3BWvh8gf9c2xSWPMbn3CDYniarlVMoGoddb_7ww8aQw/s1600-h/DSC01636.JPG"><img id="BLOGGER_PHOTO_ID_5335806481344590898" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFPmRYscQ1nKdOzdnIWV9FGi4GqFimT9xHspGU89QAo1t_fDloDgJQNJ5m5ZM_zBOHPQiW_FIM0KEl2DhbD0x4OL_XrQ8OlPxF3BWvh8gf9c2xSWPMbn3CDYniarlVMoGoddb_7ww8aQw/s200/DSC01636.JPG" border="0" /></a></div><div>Bake at 350 until the top starts to brown. </div></div></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1375817671175347765.post-48502071479704558232009-05-07T00:55:00.000-07:002009-05-07T01:03:18.014-07:00{Party Ice Cream Dessert}1 Half Gallon of Pineapple Sherbet<br />1 Half Gallon of Vanilla Ice Cream<br />1 Package of Frozen Raspberries<br />1 Package of Walnuts or Pecans<br />5-6 Bananas<br /><br />Let ice cream and sherbet melt. In large bowl, combine and stir until mixed. Then add raspberries, nuts and sliced bananas.<br /><br />Put back in freezer overnight.<br /><br />Set out 1/2 an hour before serving, so it can soften. Can be served alone or with Sprite over top. It's delicious! I always get asked for my "homemade ice cream" recipe. Perfect for entertaining!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1375817671175347765.post-81496603396704171132009-05-07T00:49:00.000-07:002009-05-07T00:54:32.968-07:00{Shrimp Dip}1- 16 Ounce Sour Cream<br />1- Brick of Philadelphia Cream Cheese (yes it has to be Philly!)<br />1/2 Yellow Onion Chopped<br />1 Can of Medium Deveined Shrimp<br />Dash of Salt<br /><br />Mix all ingredients except the shrimp in a bowl. Mix with a hand mixer until smooth. Then stir in shrimp. Let chill at least a couple hours before serving.<br /><br />Serve with potato chips, Doritos, or Wheat Thins.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1375817671175347765.post-18405664538292297812009-05-05T11:09:00.001-07:002009-05-05T11:12:48.761-07:00{Mindi's Chinese Chicken Salad}3 chicken breasts, cooked and cubed<br />2 oz. slivered almonds <br />1 bag coleslaw <br />2 Tbsp. chopped green onions<br />1 pkg. Top Raman Noodles, broken up<br /><br />Mix all ingredients together and top with the following dressing just before serving. <br /><br />1/2 cup oil<br />2 Tbsp. rice vinegar<br />1 Tbsp. sugar<br />1/2 tsp. pepper<br />1 Seasoning packet from Raman Noodles (use chicken flavor only)<br /><br />Double this recipe for a large group.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1375817671175347765.post-11956335498431994092009-05-05T11:05:00.000-07:002009-05-05T11:08:15.524-07:00{Chicken Casserole}Mix and place in a 13x9 baking dish:<br /><br />1 1/2 cup uncooked long grain rice<br />1 can cream of mushroom soup <br />1 can cream of chicken soup <br />1 can cream of celery soup<br />1/2 cup water <br /><br />Place boneless, skinless chicken breast on top, salt and pepper chicken. Sprinkle cheese over top and cover with foil. Bake at 350 degrees for two hours.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1375817671175347765.post-67672286261869082572009-05-05T11:02:00.001-07:002009-05-05T11:05:00.078-07:00{Kahula Pork}3-4 lb. boneless pork roast <br />Rub 3 Tbsp. salt into roast <br /><br />Then mix:<br />1 tsp. garlic powder<br />1/4 cup soy sauce <br />1 tsp. Worcestershire sauce <br />Rub this into the roast.<br /><br />Place in crock pot and add 1/2 cup water. Cook on low for 6-8 hours. Shred roast, pour reserved juices over it and serve with white rice.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1375817671175347765.post-23433094743543421992009-05-05T10:57:00.000-07:002009-05-05T11:02:13.333-07:00{Easy Stoganoff}1 lb. Hamburger<br />1 Can Cream of Mushroom Soup<br />1 Can Cream of Chicken Soup <br />2 Cups Sour Cream<br />Salt and Pepper to taste. <br />Rice, Noodles or Baked Potatoes<br /><br />Brown hamburger and drain. Add soups, salt, pepper and sour cream. Heat until bubbly. Serve over your choice of rice, noodles or baked potatoes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1375817671175347765.post-73735854944840839762009-05-04T14:40:00.000-07:002009-05-04T14:44:13.766-07:00{Mindi's Chicken Roll Ups}1 8 oz. pkg cream cheese <br />1 4 oz. can of mushrooms<br />2 cups cooked chopped chicken <br />2 pkg. uncooked crescent rolls. <br />1-2 Cup bread crumbs<br /><br />Mix first three ingredients. Wrap in cresent rolls. Dip rolls in butter, then roll in bread crumbs. Place on a cooking sheet and bake at 350 degrees for 20-25 minutes. Make gravy out of cream of chicken soup and 1/2 can of milk.Unknownnoreply@blogger.com0