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Date Posted: 13:11:39 02/11/07 Sun
Author: ♥Joyce♥
Subject:

Have a good Sunday.
Tina & Marty & All CS`s
Hope that you all have a very good day & Week,Hope that you will like some of the recipes to day.
SWEDISH MEATBALLS
Yield: 12 servings
INGREDIENTS
1 egg
1/2 cup low-fat (1%) milk
2 slices white bread, lightly toasted and made into coarse crumbs
1/2 small onion, minced
2 tablespoons minced fresh parsley
1/2 teaspoon salt (optional)
1/4 teaspoon ground allspice
1/4 teaspoon nutmeg
1 pound ground skinless turkey breast
1/2 pound lean ground pork
3 tablespoons all-purpose flour
2 teaspoons vegetable oil
DIRECTIONS
In a large bowl, whisk the egg with the milk and bread
crumbs; let stand for 5 minutes. Add the onion, parsley,
salt, allspice, and nutmeg; blend well. Add the meats and
stir with a fork until well blended. Cover and chill for
at least 30 minutes.
Sprinkle the flour on a piece of waxed paper and place next
to the meat bowl. Shape the meat into 48 meatballs, about
1 tablespoon each. Dip each meatball lightly in the flour
and place on a baking sheet. Set aside.
In a large nonstick skillet, heat 1 teaspoon of the oil.
Add half the meatballs and cook until browned all over,
5 minutes. Cover and cook the meatballs until the meat
is no longer pink, 20-25 minutes, turning occasionally.
(Remaining meatballs should be refrigerated.) Transfer
the cooked meatballs to a bowl, cover, and keep warm.
Remove any small meat pieces from the skillet.
Repeat step 3 with the remaining meatballs.

Caramel Icing
1/2 cup butter or margarine
1 cup brown sugar
1/4 cup milk
1-3/4 - 2 c.confectioners' sugar, sifted
Directions
Melt butter and add brown sugar. Cook over low heat, stirring constantly, about 3 - 4 minutes. Add milk. Stir until mixture comes to a boil. Remove from heat. Slowly add confectioners'sugar, beating well after each addition until thick enough to spread.Enough for a large cake.

Baby Porcupines
1 pound ground round steak
1 cup bread crumbs
1 egg
4 tablespoons chopped onions
2 tablespoons chopped green peppers
1 teaspoon salt
1 teaspoon cayenne
1/8 teaspoon pepper
3/4 cup raw rice
1 cup tomato soup or tomato puree
2 cups water
Mix all but last 3 ingredients. Shape into small balls and roll
in the uncooked rice, Heat tomato soup and water in heavy pan
with a tight fitting cover. {Dutch oven is the best} for this.
Place balls in the tomato mixture cover and cook slowly
45 minutes or until meat is tender and the rice is done.
**********************************
This cookie recipes comes from the 1941 Purity Cookbook.
It was one of the first recipes my grandmother taught me
to bake.
Baking cookies was a favorite pastime with my grandmother.
I bake cookies a lot just for the memories of her.
Ragged Robins
2 egg whites
1/4 tsp. vanilla
1/8 tsp. salt
1/2 lb. dates (stoned & chopped)
1/2 cup glazed cherries
1 cup walnuts
1-3/4 cups corn flakes
1/2 cup white sugar
Beat egg whites until stiff, add vanilla and salt.
Combine the rest of ingredients and add to egg white mixture.
Drop from a spoon on to greased baking sheet.
Bake in a slow oven (325 deg. F.) for 15 minutes, or until
lightly browned. As with anything with egg whites,
just watch for over browning.

MINI PEANUT BUTTER CHEESECAKES
1-1/2 c.Graham cracker crumbs
3 T.Sugar
¼ c.Butter, melted
16 oz.Cream cheese
½ c.Sugar
2 T.Flour
3 Eggs
¼ c. Sour cream
1 t. Vanilla
½ c.+Peanut butter
Chocolate chips
Place cupcake liners in muffin pans. Combine all ingredients
for crust and press into bottoms of each liner; top w/1 T.
peanut butter and several chocolate chips on top. Cream cheese,
sugar, flour; add eggs, sour cream, vanilla till smooth. Spoon
cheese mixture on top and bake @ 350° for 15-20 min.;
cool/refrigerate till serving.
***************************
Peanut Butter Nuggets
Makes 2 dozen
2/3 C. crushed corn flakes
1/2 C. shredded coconut
1/2 C. smooth peanut butter
2 T. honey
Mix 1/2 cup corn flakes, coconut, peanut butter and honey
together. Shape into small balls and roll them in the remaining corn flakes.
These cookies can be put in the fridge to firm up.
They also freeze well.

Ce!! Enjoy your day!!

FROG EYE SALAD
1 1/3 C. RONZONI PASTA # 44 Acini Pepe, uncooked
2 CANS (11 oz) Mandarin Oranges
1 CAN (20 oz) Pineapple Chunks, in juice,undrained
1 3/4 C. Milk
3 1/2 C.(8 oz) Cool Whip, thawed
1/4 C. Sugar
1 PKG. (4 Servings) Instant Vanilla Pudding
1 CAN (8 oz) Crushed Pineapple, drained
3 C. Miniature Marshmallows
1/2 C. Flaked Coconut
Cook pasta according to pkg directions; drain. Rinse with cold
water to cool quickly; drain well. Drain juice from pineapple
chunks, reserve 1/4 cup. In large bowl, add reserved juice,
milk, sugar and pudding; beat with whisk or electric mixer until
well blended, about 2 minutes. Add pasta to pudding mixture;
stir gently.Let stand 10 minutes. Add crushed pineapple and
chunks, oranges, cool whip, marshmallows and coconut; mix gently
and thoroughly. Cover, refrigerate until cold. Top with
remaining cool whip. Serves 12.

Alabama Country Supper
Prep Time: 30 minutes (Ready in 50 minutes)
FILLING
1 1/2lb.. pork sausage patties
6cups sliced peeled Golden Delicious or Granny Smith apples
1/2cup dried cherries
1cup sugar
1/4cup butter or margarine
TOPPING
1(6-oz.) pkg. Martha White® Buttermilk or Cotton Pickin'
Cornbread Mix
1/2cup milk
2 tablespoons butter or margarine, melted
1 egg, beaten
Heat oven to 425 degrees F. In 10-inch cast iron or
ovenproof skillet, cook sausage patties over medium heat until thoroughly cooked, turning once. Remove from skillet. Drain on paper towels; discard drippings.
In same skillet, combine apples, cherries, sugar and 1/4
cup butter, cook over medium heat until apples are tender,
stirring occasionally. Add cooked sausage to mixture in skillet,tucking patties under apples.
In medium bowl, combine all topping ingredients; stir
until smooth. Pour evenly over sausage mixture. 4 .. Bake at 425 degrees F. for 15 to 20 minutes or until golden brown.8 servings

Hawaiian Sweet Bread (bread Machine)
3/4 c. pineapple juice
1 egg
1/4 c. milk
4 T. butter
1 tsp. coconut or vanilla extract
1/4 tsp. ground ginger
1/2 tsp. salt
1/3 c. sugar
1/2 c. potato flakes
3 c. bread flour
1 1/2 tsp. rapid or quick yeast
Process in bread machine per your machine directions. Check
dough after all ingredients are incorporated and make any
necessary adjustments.
Orange juice may be substituted for a slightly different flavor.Makes a 1 1/2 lb loaf.

Black and White Parfaits
Makes 8 to 10 servings
1 envelope unflavored gelatin
3 tablespoons cold water
1/4 cup boiling water
2 cups heavy whipping cream
2/3 cup sugar
3 tablespoons light rum
Dark Chocolate Mousse (recipe follows)
4 cups crumbled brownies
Sweetened whipped cream, shaved chocolate,
fresh mint (optional)
In a small bowl, soften gelatin in 3 tablespoons cold water. Let stand 2 minutes. Stir in boiling water until gelatin dissolves; set aside.
In a medium bowl, beat whipping cream with an electric mixer until slightly thickened. Gradually add sugar, beating until stiff peaks form. Stir in rum and gelatin mixture. Cover, and chill, 2 hours.
In a parfait glass, pipe or spoon alternating layers of Dark Chocolate Mousse, rum mousse, and crumbled brownies. Garnish with sweetened whipped cream, chocolate shavings, and fresh mint, if desired.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Wet cake
1 cup all-purpose flour
1 ½ cups sugar
2 teaspoons baking soda
¾ teaspoon salt
2 eggs
1 15-ounce can sliced pineapple, drained, juice reserved, fruit
cut in bite-sized pieces
1 or 2 bananas, thickly sliced
1 cup pecans
TOPPING
1 cup sugar
½ stick butter or margarine
½ cup evaporated milk
½ teaspoon salt
1 teaspoon vanilla
Preheat oven to 350 degrees. Sift together flour, sugar and
baking powder into a mixing bowl.
In a cup, beat eggs well. Add ¾ cup of pineapple juice. Add to
dry ingredients; stir well. Pour into greased 9- by 13-inch
baking pan.
Place pineapple evenly over top of cake. Place bananas between
pineapple, cover with pecans. Using a spatula, press fruit and nuts down into batter.
Bake 40 minutes to 1 hour, until center is no longer wet.
While cake is baking, on stove top, boil all the topping
ingredients for 10 minutes, stirring as needed. When cake comes out of oven, take a wooden spoon handle and poke holes all around edges and over entire surface of cake. Pour topping evenly over cake.

CREAM CHEESE POUND CAKE
4 sticks butter, room temperature
8 oz. cream cheese, room temperature
3 c. sugar
6 eggs, room temperature
1 T. vanilla extract
3 1/4 c. cake flour, sifted
Cream together the butter, cream cheese and sugar (about 7
minutes on the highest setting of a stand mixer). Once this mixture is creamed together well, add eggs, one at a time, until well blended. Add vanilla and gradually add the flour.Pour batter into a bundt pan and bake at 300 degrees for 1 1/2 hours. If you like, you can add 1 cup of crushed nuts to the batter, this usually adds a little more time to the baking.
ONE MORE TIME Ce!!
CROCK POT NO PEEK BEEF
2 lbs. beef stew in 1 inch pieces
1 pkg. dry onion soup mix
1/2 C. dry red wine or beef broth
1 can of cream of mushroom soup
1/2 lb. sliced mushrooms
Combine all ingredients in the crockpot. Stir well to mix. Cover and cook on low for 8 - 10 hours. Serve over noodles or rice.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
BREAD PUDDING ( What Granmaw called biscuit pudding. Back then if you got light bread you sure didn't let it get stale.
2 packed C crumbled up biscuits (you can use regular bread but French is better)
½ C white sugar
2 C cream (the thicker the better)
2 T real butter
4 whole eggs
¼ t cinnamon
½ t vanilla extract
1 C dry raisins
½ C chopped pecans
Melt your butter just enough to pour.
Break up the eggs
Mix every thing together and pour into your baking dish then Bake at 350% for 35 or 40 min.(note a little rum flavor won't hurt a bit)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cherry Sheet Cake recipe
1 small box cherry gelatin
1 (18.25 ounce) box cherry cake mix
1 envelope Dream Whip
1 small box vanilla instant pudding
1 1/2 cup cold milk
1 teaspoon vanilla extract
Dissolve gelatin in 3/4 cup boiling water; set aside. Prepare.

cake mix using package directions. Bake in 13 x 9-inch baking
dish. Cool for 20 to 25 minutes.
Pierce cake with fork at 1/2-inch intervals. Pour gelatin over cake. Place in refrigerator. Combine remaining ingredients in deep chilled bowl. Whip until stiff. Spread over cake.Refrigerate for several hours.

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