Here are all the recipes on the sidebar.
Classic French Chicken in White Grape Sauce
2 TBS butter
3 or 4 bone in chicken breasts
salt and freshly ground black pepper
1 medium onion, finely chopped
1 medium carrot, finely chopped
1/2 rib celery, finely chopped
2 oz prosciutto or country ham finely chopped
3/4 cup white grape juice
3/4 cup low salt chicken stock
3 TBSP heavy cream (at room temperature)
Chopped fresh parsley
Melt butter in a large skillet over medium heat. Season the chicken with salt and pepper and cook it in the skillet on the skin side to brown it and render the fat from the skin about 15 min. Turn chicken over and cook on the bone side for about 5 min. Remove and save the chicken. Pour off all but 2 TBSP of the fat from the pan. Add the onion, carrot, celery, prosciutto or ham and saute until the onion is browned and the vegetables are softened, 8-10 min. Add the juice and chicken stock to the pan and stir to combine with vegetables. Put the chicken back into the pan. Bring the liquid to a boil, reduce to a simmer, cover the skillet with a lid and simmer the chicken in the sauce until cooked through 20 to 25 min. Remove the chicken from the pan, turn the heat to high and bring the liquid to a boil. Reduce the volume of liquid by half, about 5 min. (6-7 min. for a thicker sauce). Add the cream, stir to combin and remove the pan from the heat. Pour sauce over chicken and sprinkle with the chopped parsley. Great served with mashed potatoes.
Lemon Meringue Pie
2 cups flour
3/4 tsp. salt
3/4 cup shortening
6 TBSP. water (the colder, the better)
Your crust will be more flaky if all ingredients are coldMix flour and salt together and cut in shortening with pastry cutter. Add water, one tablespoon at a time. Stir with a fork after each spoonful of water, just enought to move flour around, until mixture will hold together. Divide dough into 2 balls. Roll out between 2 sheets of wax paper. After crust is fitted, trim edges evenly, leaving a 1 inch overhanging border, fold dough under and back to make an upright rim. Flute edges. Prick crust thoroughly around bottom and sides with a fork(to let out steam).Bake 450, 15 minutes until lightly browned.Makes 2 crusts
7 TBSP cornstarch
1 1/2 cups sugar
1/4 tsp. salt
1 1/2 cup hot water
3 egg yolks, beaten
1/2 cup lemon juice
1/2 tsp. finely shredded lemon peel
2 TBSP butter
Mix cornstarch, sugar and salt in saucepan. Slowly add water and stir until smooth. Cook and stir constantly over med. heat until thick and bubbly. Reduce heat and cook 2 minutes more. Remove from heat.
Add 1/2 cup hot mix to egg yolks and mix quickly so it doesn't cook eggs. Keep adding hot mix to egg yolks a half cup at a time until egg mixture is warm (about 1 1/2 cups)pour egg mixture into the rest of filling. Add butter and peel. Mix well. Gradually add lemon juice. Pour hot filling in cooked pastry shell.
Spread meringue over hot filling making sure there is no holes between meringue and crust edge. Bake 350 for 12-15 minutes or till meringue is golden on top of peaks. Cool before cutting.
3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
6 TBSP sugar
Beat egg white, vanilla, cream of tartar until soft peaks form. Gradually add the sugar one tablespoon at a time beating at high speed until stiff glossy peaks form. Immediately spread meringue over pie, all the way to the edge. Leave no holes or meringue will shrink. Bake as directed.
1 pound ground beef
1 Tbsp. olive oil
1/2 cup chopped onion
1/2 tsp. salt
1/2 tsp. pepper
1 (14 oz) can cut green beans drained
1 (10 3/4 oz) can tomato soup
6 large potatoes, peeled, boiled and mashed (can be done ahead)
1/2 cup milk
1 tsp. salt
2 cups grated cheddar cheese
Brown ground beef in olive oil. Add onion, salt and pepper and saute until onion is tender. Put into a greased 9X13 baking dish. Top with drained green beans. Spread tomato soup over beans. Combine mashed potatoes, milk and salt. Mix well. Spoon potatoes over mixture. Top with grated cheese. Bake at 350 for about 30 minutes. Serves 6
Sparkling Butter Toffee Cookies
1 cup sugar
3/4 cup butter, softened
1 tsp. vanilla
2 cups flour
1 1/2 tsp. bking powder
1/4 tsp. baking soda
1/2 cup English or almond toffee bits
Heat oven to 350. Combine sugar, butter, egg,vanilla. Beat until creamy. Add flour, baking powder, baking soda, reduce speed to low. Beat until well mixed. Stir in toffee bits by hand. Shape rounded tablespoons of dough into balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet. Flatten each with bottom of glass to 2 inch circles. (They spread out, don't put too close together)
Bake 10 to 12 minutes or until edges are lightly browned. Do not over bake. Let cool 2 minutes. Remove from cookie sheet. Sprinkle with sugar while warm.
1 large can of pumpkin
3/4 tsp. salt
3 eggs beaten
1 tsp. allspice
1 tsp. nutmeg
1 tsp. cinnamon
1 cup sugar
1 cup milk
1/3 tsp. mace
1/3 tsp. cloves
1 tsp. vanilla
Pre heat oven to 350.
Mix above ingredients together, put in 13 X 9 in. pan.
1 package yellow cke mix, sprinkle over top of mixture.
1 cube butter, melt and pour over top of mixture.
Top with chopped pecans.
Bake at 350 for 45 minutes. Top with cool mix.
Turkey and Dressing
1 large turkey already stuffed with Mrs. Cubbinson's dressing. Preferably cornbread. (Follow dressing instructions, but add onion (use less) , celery and 1 lb. browned sausage
Preheat oven to 450. Place stuffed turkey, breast up, in the center of greased, wide, heavy foil. Bring ends of foil up over breast; overlap fold and press up against end of turkey. Place bird in a shallow roasting pan. ( I use 2 throw away pans, one inside the other) Open foil for last 20 minutes to brown turkey.
7-9 lb....2 1/4 to 2 1/2 hours
10-13 lb....2 3/4 to 3 hours
14-17 lb....3 to 3 1/4 hours
18-21 lb....3 1/4 to 3 1/2 hours
22-24 lb....3 1/4 to 3 3/4 hours
Remove from oven and let stand 20 to 30 minutes before carving. Use drippings for gravy.
Giblet Gravy - Boil Giblets (minus liver, unless you like live liver) in water on a saucepan. Drain and cut into small pieces. Set aside. Mix 2 TBSP. drippings with 2 heaping TBSP flour and 1 TBSP butter in skillet. Heat and stir until butter is melted and mixture is smooth. Remove from heat. Slowly add 2 cups milk, put back on heat, stir and bring to a boil stirring constantly. Add giblets. Simmer until giblets are heated through. Can be doubled, tripled, etc. If too thick, gradually add more milk.
2 pkg yeast (check date to make sure it's not old)
1 cup cold water
Dissolve yeast in cold water. Set aside.
1/4 lb. butter
2/3 cup sugar
1 1/2 tsp. salt
1 cup boiling water
Pour boiling water over butter, salt and sugar. Stir until melted. Cool until you can stick your finger in it comfortably. Add to yeast.
Add 2 beaten eggs
Add 6 cups flour one cup at a time.
Cover with a damp dishtowel and refrigerate overnight.
Remove from refrigerator and let sit for 30 minutes. Shape and place on greased pans. Place in warm area, cover with damp cloths and let rise until double in size. Bake 400 for 10 to 12 minutes. Brush tops with butter.
14 gram crackers = 1 cup crumbs (boxed crumbs OK)
1/4 cup butter (softened)
1/4 cup sugar
12 oz cream cheese
3/4 cup sugar
2 tsp. vanilla
5 TBSP+1 tsp. sugar
1 1/2 cup sour cream
1 1/2 tsp. vanilla
Crust - mix together gram cracker crumbs, butter and sugar. Pat around sides and bottom of a 9 or 10" pie pan. Set aside.
Filling - Combine softened cream cheese, 2 eggs, sugar and vanilla. Beat until smooth and light with an electric beater. Pour into crust. Bake 350 for 20 minutes.
Cool 5 minutes, gently spoon topping on cooked filling
Topping - Mix together 5 TBSP + 1 tsp. sugar, 1 1/2 cup sour cream, 1 1/2 tsp vanilla. Spoon over top and bake an additional 10 minutes at 350. Refrigerate at least 5 hours.
Calling all Chocolate Lovers! This is soooo easy to make and soooo delicious!
1 box of brownie mix3 extra large Hershey Bars
Prepare a box of fudge brownies according to directions.
Pour have the mixture in a 9X13 pan (grease bottom).
Lay 3 of those giant Hershey Bars on the mix.
Pour the rest of brownie mixture over the candy.
Bake according to directions. Cool completely before cutting.
Frosting not needed, but if you want to eat with a spoon instead of fingers try it with whipped cream that has a small amount of chopped pecans and grated chocolate folded in.
Mom’s Pudding Cake
In a 13 X 9 inch pan mix:
1 c brown sugar
1/2 c cocoa
Stir in 1 c water
Add 48 minature marshmallows
Make a Devils food cake mix and spoon this over the mixture in the pan.
Top with 1 cup nuts
Bake 40-50 minutes
1 year ago