INGREDIENTS
2 C. flour
¾ C. Crisco
Pinch of salt
Shake 30 seconds in covered bowl
Add:
1 Tbsp milk
¼ C. hot water
Shake hard for 30 seconds
DIECTIONS
Makes 2 pie crusts.
For pre-baked shell – 450° for 10-12 minutes
Saturday, February 28, 2009
Mints for Molds
INGREDIENTS
2 oz. Philadelphia cream cheese
Add color to cheese
¼ to ½ tsp flavoring (mint)
1 2/3 cup powdered sugar
DIRECTIONS
Mix by hand. Use marble size bits. Roll in sugar and press in mold. Put on board to dry. Makes 45 leaves or roses.
2 oz. Philadelphia cream cheese
Add color to cheese
¼ to ½ tsp flavoring (mint)
1 2/3 cup powdered sugar
DIRECTIONS
Mix by hand. Use marble size bits. Roll in sugar and press in mold. Put on board to dry. Makes 45 leaves or roses.
Chicken Crescent Wreath
INGREDIENTS
2tubes (8 oz) refrigerated
crescent rolls
1 cup (4 oz) shredded Co-Jack
2/3 cup condensed cream of
chicken soup, undiluted
1/2 cup chopped broccoli
1/4 cup chopped water
chestnuts
1 can (5 oz) white chicken,
drained or 3/4 cup cubed,
cooked chicken
2 Tbsp chopped onion
DIRECTIONS
Arrange the crescent rolls on a 12-in pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping. Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). Bake at 375 for 20-25 minutes or until golden brown.
2tubes (8 oz) refrigerated
crescent rolls
1 cup (4 oz) shredded Co-Jack
2/3 cup condensed cream of
chicken soup, undiluted
1/2 cup chopped broccoli
1/4 cup chopped water
chestnuts
1 can (5 oz) white chicken,
drained or 3/4 cup cubed,
cooked chicken
2 Tbsp chopped onion
DIRECTIONS
Arrange the crescent rolls on a 12-in pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping. Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). Bake at 375 for 20-25 minutes or until golden brown.
Beef Barley Soup
INGREDIENTS
2 lbs beef stew meat, cut into 1-inch pieces
1 Tbsp vegetable oil
5 cups water
4 celery ribs, chopped
4 medium carrots, chopped
1 large onion, chopped
1 can (14 ½ oz) diced tomatoes, undrained
2 Tbsp tomato paste
4 tsp. beef bouillon granules
1 tsp. each dried oregano, thyme, and parsley flakes
½ tsp salt
¼ tsp. pepper
1 cup quick-cooking barley
DIRECTIONS
In a Dutch oven, brown meat in oil on all sides; drain. Add the water, celery, carrots, onion, tomatoes, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 50 minutes.
Stir in the barley; cover and simmer 10-15 minutes longer or until barley is tender.
Yield: 8 servings (about 2 quarts)
2 lbs beef stew meat, cut into 1-inch pieces
1 Tbsp vegetable oil
5 cups water
4 celery ribs, chopped
4 medium carrots, chopped
1 large onion, chopped
1 can (14 ½ oz) diced tomatoes, undrained
2 Tbsp tomato paste
4 tsp. beef bouillon granules
1 tsp. each dried oregano, thyme, and parsley flakes
½ tsp salt
¼ tsp. pepper
1 cup quick-cooking barley
DIRECTIONS
In a Dutch oven, brown meat in oil on all sides; drain. Add the water, celery, carrots, onion, tomatoes, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 50 minutes.
Stir in the barley; cover and simmer 10-15 minutes longer or until barley is tender.
Yield: 8 servings (about 2 quarts)
Broccoli Salad
INGREDIENTS
1 bunch broccoli (cut fine)
1 Cup raisins
1 cup salted sunflower seeds
1 small onion chopped
10-12 slices of bacon, fried crisp & chopped
DIRECTIONS
Mix: 1 Cup Miracle Whip
½ Cup sugar
2 tsp vinegar
Add sunflower seeds, bacon and salad dressing just before serving
1 bunch broccoli (cut fine)
1 Cup raisins
1 cup salted sunflower seeds
1 small onion chopped
10-12 slices of bacon, fried crisp & chopped
DIRECTIONS
Mix: 1 Cup Miracle Whip
½ Cup sugar
2 tsp vinegar
Add sunflower seeds, bacon and salad dressing just before serving
Creamsicle Cake
INGREDIENTS
1 (3 oz.) pkg. sugar-free orange Jello
1 C. boiling water
1 pt. orange sherbet
1 (12-oz) carton fat-free Cool Whip
1 can mandarin oranges, drained, chopped
1 (10-oz) angel food cake, torn in pieces
DIRECTIONS
Dissolve Jello in boiling water. Stir in sherbet until melted. Chill in a large bowl in the refrigerator until mixture begins to jell, about 15 minutes. Add Cool Whip, oranges and cake. Mix all together and spread into a 9x13-inch pan. Chill for 3 hours. Makes 12 servings.
1 (3 oz.) pkg. sugar-free orange Jello
1 C. boiling water
1 pt. orange sherbet
1 (12-oz) carton fat-free Cool Whip
1 can mandarin oranges, drained, chopped
1 (10-oz) angel food cake, torn in pieces
DIRECTIONS
Dissolve Jello in boiling water. Stir in sherbet until melted. Chill in a large bowl in the refrigerator until mixture begins to jell, about 15 minutes. Add Cool Whip, oranges and cake. Mix all together and spread into a 9x13-inch pan. Chill for 3 hours. Makes 12 servings.
Apple Crisp
INGREDIENTS
2 Cups sugar (1 on apples,
1 on top)
4 tsp. lemon juice
1/2 C. water
1 tsp. cinnamon
1 1/2 C. flour
1/2 tsp. salt
3/4 C. butter
12 apples
DIRECTIONS
Combine: 1 C. sugar, lemon juice, water, cinnamon and apples in 9x13 pan and mix.
Blend: remaining 1 C. sugar, flour, salt and butter until crumble.
Spread over apples, pat smooth
Bake: 375 for 40-45 minutes.
2 Cups sugar (1 on apples,
1 on top)
4 tsp. lemon juice
1/2 C. water
1 tsp. cinnamon
1 1/2 C. flour
1/2 tsp. salt
3/4 C. butter
12 apples
DIRECTIONS
Combine: 1 C. sugar, lemon juice, water, cinnamon and apples in 9x13 pan and mix.
Blend: remaining 1 C. sugar, flour, salt and butter until crumble.
Spread over apples, pat smooth
Bake: 375 for 40-45 minutes.
Subscribe to:
Posts (Atom)