Posted by admin on May 24, 2009
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Posted in Canning Recipes | Tagged: Canning Recipes, healthy diet | No Comments »
Posted by admin on September 5, 2009
4 (#10) cans tomatoes
1 pound onions
2 pounds bread
8 ounces granulated sugar
3 tablespoons salt
3 tablespoons pepper
1 cup bread crumbs or cracker meal
1 cup Parmesan cheese
1 stick (4 ounces) margarine, melted
Drain off half of the tomato juice and reserve for another use.
Saut? onions in margarine. Trim bread and dice in 1/4 inch cubes.
Place tomatoes and juice, sugar, salt and pepper in saucepan and bring to a boil.
Combine onion and margarine mixture and toasted bread crumbs, mixing well. Combine with tomato mixture and place in lightly greased pans. Top with crumbs, Parmesan cheese and melted margarine. Bake for 30 to 40 minutes at 375 degrees F. Bread cubes will absorb excess moisture; top should be nicely browned.
Ricky Heres what Im gonna ask of you… We
e going to be spending the night in New York, so it worked out well for all of us. I want you to take it back to the business class, I want you to round up a couple of honeys… At our hotel room we
e gonna have kind of a pool party. California gangster-style, you know what I mean Kick ass pool party thing. — Made
Posted in vegetables | Tagged: cooking for a crowd side dish recipes, fruit recipes, tomato recipes , tomato, tomatoes, vegetables | Comments Off
Posted by admin on September 5, 2009
1 clove garlic, halved
8 ounces rose wine
4 ounces grated Gruyere cheese
8 ounces grated red-veined Cheddar cheese
3 teaspoons flour
2 teaspoons kirsch
Cubes of sesame-coated French bread
Rub the inside of the fondue pot with the cut side of the garlic. Add the wine and heat until bubbling, then gradually stir in the cheeses until melted, stirring frequently.
In a small bowl, blend the flour smoothly with the kirsch and stir into the cheese mixture. Cook for a couple of minutes until smooth and thickened, stirring frequently. Serve with cubes of French bread.
Serves 4.
Im the only person of distinction whos ever had a depression named for him. — Herbert Clark Hoover
Posted in preparing food | Tagged: fondue recipes | Comments Off
Posted by admin on September 4, 2009
Cantaloupe (very ripe)
3/4 pound granulated sugar per pound of cantaloupe
1/2 teaspoon each ginger, mace and cinnamon
per each pound of cantaloupe
Peel cantaloupe and remove the seeds. Weigh and chop very fine. Put sugar and cantaloupe into a kettle with a little water. Cook slowly until fruit can be mashed. Add remaining ingredients. Cook until thick.
A book is a version of the world. If you do not like it, ignore it or offer your own version in return. — Salman Rushdie
Posted in Canning and Preserving | Tagged: preserving recipes, canning | Comments Off
Posted by admin on September 4, 2009
2 cups shredded pepper jack cheese
2 cups shredded white Cheddar cheese (mild to medium)
2 tablespoons plus 1 1/2 teaspoons cornstarch
1 teaspoon minced garlic
1 1/2 cups chicken broth
6 tablespoons lemon juice
1/4 teaspoon dried oregano
1/4 teaspoon cumin
1 bunch scallions, thinly sliced
2 tablespoons chopped ripe black olives
In medium size bowl toss the shredded cheese with the cornstarch.
In medium size saucepan, heat the broth, lemon juice, garlic, oregano and cumin until barely simmering. Add the cheese, a handful at a time, stirring until the cheese is melted before adding more. When all the cheese has been added, stir in the scallions and olives.
Transfer fondue to a fondue pot and keep warm over a fondue burner. Serve with your favorite veggies for dipping.
Its not failure, but low aim is crime. — Lowell
Posted in preparing food | Tagged: fondue recipes | Comments Off
Posted by admin on September 4, 2009
1 small onion, finely chopped
3 teaspoons butter
1 cup milk
4 cups grated Scottish or Cheddar cheese
3 teaspoons flour
4 tablespoons whiskey
Cubes of rye and onion bread
Put onion and butter into a saucepan and cook over a gentle heat until soft. Add milk and heat until bubbling. Gradually stir in cheese and continue to cook until melted, stirring frequently.
In a small bowl, blend flour smoothly with whiskey, then stir into cheese mixture and cook 2 to 3 minutes until thickened, stirring frequently. Pour into the fondue pot and serve with cubes of rye and onion bread.
Serves 4 to 6.
Don wait to be happy to laugh… You may die and never have laughed — Jean de la Bruyere
Posted in preparing food | Tagged: fondue recipes | Comments Off
Posted by admin on September 3, 2009
6 heads cabbage
5 cups shredded carrots
1 head purple cabbage, chopped
Shred cabbage and carrots and store in refrigerator until ready to serve. Add purple cabbage when you add the dressing.
Dressing
1 gallon mayonnaise
2 packages ranch dressing mix
1/4 cup vinegar
Sugar and salt to taste
Mix together, then mix with cabbage mixture just before serving. If dressing is too thick, add just a little milk.
Finely chopped green bell peppers may also be added to this salad, if desired.
The price of freedom of religion, or of speech, or of the press, is that we must put up with a good deal of rubbish. — Robert Jackson
Posted in preparing food | Tagged: cooking for a crowd salad recipes, Salads | Comments Off
Posted by admin on September 3, 2009
Chutney sauce 1 Pound ground turkey 1/2 c Crushed cracker crumbs 1/3 c Evaporated skim milk 2 tb Finely chopped green Onions (with tops) 1 1/2 To 2 ts Curry powder 1/4 ts Salt Chutney sauce 1/2 c Nonfat plain yogurt 1 tb Finely chopped chutney 1/4 ts Curry powder Curried Meatballs with Chutney Sauce. Prepare Chutney Sauce. Heat oven to 400 degrees. Mix remaining ingredients; shape into forty-eight 1-inch meatballs. Place in rectangular pan, 13 X 9 X 2 inches, sprayed with nonstick cooking spray. Bake uncovered until light brown and no longer pink inside, 10 to 15 minutes. Serve hot with Chutney Sauce and wooden picks.CHUTNEY SAUCEMix all ingredients; cover and refrigerate at least 1 hour.MICROWAVE DIRECTIONS: Prepare Chutney Sauce and meatballs as directed. Place 24 meatballs in microwavable pie plate, 9 X 1-1/4 inches. Cover with waxed paper and microwave on high (100%) 3 minutes; rearrange meatballs. Cover and microwave until no longer pink inside, 2 to 4 minutes longer. Let stand covered 3 minutes; drain. Repeat with remaining meatballs. Serve hot with Chutney Sauce and wooden picks. |
You can fool some of the people all of the time, and all of the people some of the time, but you can not fool all of the people all of the time. — Abraham Lincoln
Posted in condiments | Tagged: condiments | Comments Off
Posted by admin on September 3, 2009
4 Oranges 1/2 Grapefruit 1/3 Lemon Sugar Remove seeds from fruit. Cut fruit into very thin slices. Cut each slice in quarters. Remove pithy inner portion from each section of fruit. Add 1 1/2 quarts water to each pound of fruit. Let stand 24 hours. Boil hard 1 hour. Add 1 pound sugar to each pound fruit and liquid. Boil slowly 45 minutes or until juice sheets from spoon. Mrs. Reginald Wright Kauffman, Geneva, Switzerland |
Some of the most rewarding and beautiful moments of a friendship happen in the unforeseen open spaces between planned activities. It is important that you allow these spaces to exist. — Christine Leefeldt
Posted in condiments | Tagged: condiments | Comments Off
Posted by admin on September 3, 2009
3 heads iceberg lettuce
1 bunch romaine
2 bunches radishes, sliced
2 large cucumbers, thinly sliced
2 large green bell peppers, chopped
1 large onion, chopped (optional)
1 pint French dressing
2/3 cup sweet pickle relish
1/3 cup vinegar
Tear iceberg lettuce and romaine into bite-size pieces.
In several large salad bowls make layers of greens, radishes, cucumbers, green pepper and onion. Chill.
Combine remaining ingredients for dressing. Pour over salad just before serving. Toss lightly.
Makes 25 servings.
Philosopher A lover of wisdom, which is to say, Truth. — Francois Marie Arouet Voltaire
Posted in preparing food | Tagged: cooking for a crowd salad recipes, Salads | Comments Off
