SOME OF MY FAVORITE RECIPES
Sausage~Cheese Dip
1 lb. Pork Sausage (like Owens or Jimmy Dean)
1 lb. Ground Hamburger (Lean)
1 large onion...chopped
2 lb. box of Velvetta Cheese
1 can cream of Mushroom Soup
1 can Diced Rotel Tomatoes (drained)
In large skillet or pot....brown Pork Sausage...then add
hamburger meat and the chopped onion. Cook until thoroughly done. Add Velvetta cheese (cube if you like..melts faster)..
the can of soup and the drained, diced Rotel Tomatoes.
Cook over medium heat until cheese is melted throughly...stir frequently.
You can add garlic salt...I do not.
Serve with chips. I take to parties in a slow cooker and
keep warm on low. Also....the leftovers can be frozen.
Delicious over baked potato. This is a delicious dip you
will serve often.
Sour Cream Banana Nut Bread
1/4 c. butter or margarine...softened
1 1/3 c. sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sour cream
1 cup ripe, mashed bananas (2 medium)
1/2 c. chopped walnuts (chopped in good size chunks)
Grease and flour pans. (2 loaf pans, or one 9x13 or you can use 4 of the small individual loaf pans). Beat butter till fluffy in large bowl with electric mixer. Gradually add sugar and continue beating until
light and fluffy. Beat in eggs.....one at a time...add vanilla. Sift
flour, baking powder, baking soda and salt together. Add to sugar
mixture alternately wth sour cream. Fold in bananas and walnuts
just until blended. Bake 325 degrees for 40 miutes or until done. Cool slightly in pans
before removing. Glaze with the following recipe when cool.
Glaze
1/2 c. butter
1/2 c. brown sugar
6 tablespoons evaporated milk
2 1/2 c. sifted powered sugar
1 t. vanilla
Heat butter with brown sugar in small pan...over low heat....
stirring constantly..until sugar melts....blend in evaporated milk....cool
slightly. Gradually beat in sugar until spreading consistency. Add
vanilla. Spread over loaf's...or cake.
Yummy
Quick Cherry or Poppy Seed Pastry
2 cans (8 oz) Refrigerated Crescent Dinner Rolls
1 can of Poppy Seed Filling or Cherry
(I prefer Solo brand)
Finely chopped Pecans
Preheat Oven to 375 degrees
Lightly grease cookie sheet.
Separate Dough into 16 pieces. Spread one of
the fillings...then put finely chopped
pecans......roll up. Pointed end will end
up pointed down, under the pastry.
Bake 14 minutes or until golden brown. Remove
from baking sheet and cool on wire rack. When
completely cool...glaze with recipe below.
Glaze
1/2 cup confectioners sugar
1 1/4 tablespoons milk
1/4 teaspoon of grated lemon peel (optional)
To make glaze combine the above three ingredient's , stir until smooth; drizzle over cooled pastry. Add chipped pecan's to the glaze. Makes 16.
Gertrude's Dressing
1 pkg. Herb Seasoned Dressing Mix (Bread Type)
1 pan of baked cornbread
6 slices of dry bread...fine crumbs
Put in large bowl. Boil 1/4 lb of chicken livers (optional)
and 1 lbs. of giblets in 5 -6 cups of water.........until tender.
(I do mine in the pressure cooker for 14 minutes).
When cool...dice. Use the broth from the giblets to pour
over the bread mixture along with the diced giblets and livers. If this soaks up pretty good, you can
add some hot tap water. Dice up a good size onion, 2 stalks of
celery and cook in butter and water until tender. Pour this in with
bread mixture. Mix well. When slightly cooler add 5 eggs, salt, pepper, sage,
poultry seasoning, 1 can cream chicken soup, 1 can of turkey or chicken Swanson broth. Mix well. If not moist enough, add more cream of chicken soup.
Taste to see if it needs additional seasoning. Bake in greased roasting pan...stirring
often. It usually takes about 1 hr 15 minutes.
Easy Sausage Casserole (Microwave)
1 lb. pork sausage (Like Owens or Jimmy Dean)
1 small onion...chopped
1 c. chopped green pepper
2 1/2 c. water
1 (10 3/4 oz. can Cream of Chicken Soup
1/2 teaspoon salt
1 c. uncooked long-grain rice
Crumble sausage into 2 1/2 quart casserole. Add onion and green pepper..stir well.
Cover and microwave high for 8 minutes....or until sausage is browned, stirring
once. Drain and set aside. Combine water, soup, salt, and rice in a glass bowl...
stir well. Microwave at high for 5 minutes. Spoon into sausage mixture...cover and
microwave high for 20 miniutes....stirring once. Let it stand 10 min. before serving.
Super-Easy Sugar Cookies
4 sticks of Margarine (Room Temperature)
3/4 c. Sugar
4 c. Flour
Beat butter until smooth and fluffy. Beat in Sugar..adding gradually. Add flour and mix by
hand. Roll out (does not need to be chilled, you can if you like). Dust rolling pin and
board with flour. Cut out..bake 350 degrees for 15-18 minutes. Cool and frost with a mixture
of powered sugar, 1 t. vanilla nd enough milk to make the right consistency. Dip one side
of the cookie in frosting. Let set.
Old-Fashioned Pound Cake
1 cup butter.. softened
1/2 cup shortening
3 cups sugar
5 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon extract
Cream butter and shortening: gradually adding sugar...beating until light and fluffy. Add
eggs, one at a time...beating well after each addition. Combine flour and baking powder,
add to creamed mixture, alternately with milk, mixing well after each addition. Stir in
vanilla and add lemon flavoring(I don't add the lemon extract...I like the vanilla taste).
Pour batter into greased and floured 10 in. tube pan. Bake 350 degrees for 1 hr. and 15 min.
or until cake test done. Cool in pan for 10-15 min. Remove and cool completely. This
is a basic, delicious pound cake!
Forgotten Cookies
2 egg whites
3/4 cup sugar
1 teaspoon vanilla
1 6-oz. pkg of Chocolate Chips
1 cup chopped pecans
Beat Egg Whites till soft peaks form. Add sugar gradually and slowly...beating a good
5 minutes. By hand, fold in chopped nuts, chocolate chips and vanilla. Drop by teaspoons full
on cookie sheet lined with alumnium foil. Cookies will not spread..so you can crowd
together. Place cookies in a pre-heated oven of 350 degreees....close the oven door and....IMMEDIATELY turn off the oven. Leave in closed oven for 8 hours or overnight.
Makes 5 dozen cookies.....Very delicious!
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