115 MIXED RECIPES
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Almond Crusted Honey Cake
20
almond:dessert:honey:cinnamon:coffee:
1/2 cup slivered almonds
1 pkg yellow cake mix
1 tsp cinnamon
1 tsp ginger
1 cup honey
3/4 cup strong coffee
1/3 cup oil
2 tbl grated orange peel
1 tbl grated lemon peel
3 eggs
Heat oven to 325~. Grease and flour 12 cup fluted
tube or 10 inch tube pan. Sprinkle with almonds.
In a large bowl combine remaining ingredients at
low speed until moistened; beat for 2 minutes at
highest speed. Pour into prepared pan.
Bake at 325~ for 55 to 70 minutes. Cool upright in a
pan for 15 minutes and invert to serving plate.
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Apple Grape Salad
4
apple:red grapes:gelatin:light:
1 envelope unflavored gelatin
1/4 cup water
1 1/2 cup apple juice
1 cup apple, unpared, diced
1/2 cup red grapes, halved, seeded
1/4 cup celery, chopped
Soften gelatin in water for 5 minutes. Heat gelatin
over low heat, stirring constantly, until dissolved.
Add apple juice. Chill until mixture begins to
thicken.
Stir in fruit and celery.
Pour into 3 cup mold. Chill until set.
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Apple Yogurt Muffins
12 - 16
apple:yogurt:dessert:muffins:lemon rind:
3 apples
2 cups sifted flour
1/2 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 cup plain yogurt
1 egg, beaten
1/4 cup butter or margarine
2 tsp grated lemon rind
1/4 cup sugar
Preheat oven to 400~. Pare and dice apples. In a
large bowl, combine flour, sugar, baking powder,
soda, cinnamon, nutmeg and salt.
In a small bowl, stir yogurt until creamy, and then
add beaten egg. Add melted butter (or margarine)
and grated lemon rind. Pour into flour mixture and
stir quickly, just until mixed.
Gently fold in apples and spoon into greased muffin
tins until 2/3 full. Combine sugar with about 2 tsp of
cinnamon and sprinkle over unbaked muffins.
Reduce the oven heat to 375~ and bake 20 to 25
minutes, until golden brown. Makes 12 - 16 muffins.
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Baked Wild Duck with Sauerkraut
4
duck:sauerkraut:dinner:guests:caraway seed:
1 duck, 3 1/4 lb
2 tsp salt
1/4 cup butter or margarine
3/4 cup chopped onions
1 quart sauerkraut
2 apples, diced
1/2 cup celery
3/4 tsp caraway seed
Remove pinfeathers, clean thoroughly. Rub 1 tbl
baking soda into skin and rinse well inside and out
with warm water. Drain. Sprinkle inside and out with
the salt. Heat butter. Add onions and Saute until
lightly browned.
Drain the sauerkraut, reserved the liquid. Add the
sauerkraut and remaining ingredients to onions.
Mix well. Fill cavity of duck and truss. Place any
remaining stuffing in roasting pan around the duck.
Bury giblets in this dressing.
Cover and bake in a moderate over (350~) for 3
hours. Uncover last hour of cooking to brown the
duck. Use the sauerkraut liquid to baste the duck
during the roasting. Make gravy from the
sauerkraut juice and drippings as desired.
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Barbecue Bean Salad
6
beans:salad:picnic:quick:summer:garbanzo:
1 can green beans (cut in half)
1 can wax beans or garbanzo
1 can kidney or pinto beans
chopped bell pepper and onion
1 tsp salt (less)
1 tsp pepper (less)
DRESSING
3/4 cup sugar
2/3 cup vinegar
1/3 cup oil
Pour dressing over beans and let stand overnight,
stir now and then. Pour dressing off before serving.
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Beef 'n' Slaw in Pocket
A nutritious combination of beef and vegetables
4
pita bread:beef:coleslaw:sandwich:tomato:
1 cup beef
1 cup coleslaw
1 med tomato
2 pita pockets
Cook the the beef and cut into thin strips. Drain the
coleslaw and toss with beef strips in a small bowl.
Cut pita bread in half and place one forth of the
filling in each bread half. Top with tomato slices.
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Beef Potato Soup
For the meat and potato person in your family
6 cups
soup:ground beef:potato:hot lunch:
1/3 lb lean ground beef
3 cups water
1 cup onion, sliced
1/2 cup Celery,chopped
1/2 tsp salt
1/8 tsp pepper
1 bay leaf
2 whole cloves
1 1/2 cup potatoes, sliced
1/2 cup carrots, shredded
2 tsp parsley, chopped
Brown beef in hot 2 quart sauce pan. Turn carefully
as needed to brown on all sides; keep meat in
chunks. Drain fat.
Add water, onions,celery and seasoning to beef.
Bring to a boil, reduce heat, and cook slowly for 30
minutes.
Add potatoes, carrots, and parsley. Cook until
potatoes are tender, about 30 minutes.
Remove bay leaf and cloves before serving.
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Beef and Vegetable Stirfry
Alter using chicken
4
stir fry:beef:vegetable:chicken:light:zucchini:
3/4 lb beef, boneless round steak
1 tsp oil
1/2 cup carrots, sliced
1/2 cup celery, sliced
1 tbls soy sauce
1/8 tsp garlic powder
1 dash pepper
2 cups zucchini, cut in thin strips
1 tbls cornstarch
1/4 cup water
Trim all fan from steak. Slice steak across the grain
into thin strips about 1/8 inch wide and 3 inches
long. (Partially frozen meat is easier to slice.)
Heat oil in frypan. Add beef strips and stir fry over
high heat, turning pieces constantly, until beef is no
longer red about 3 to 5 minutes. Reduce heat.
Add carrots, celery, onion, and seasonings. Cover
and cook until carrots are slightly tender 3 to 4
minutes.
Add squash; cook until vegetables are tender crisp,
3 to 4 minutes.
Mix cornstarch and water until smooth. Add slowly
to beef mixture, stirring constantly.
Cook until thickened and vegetables and coated with
a thin glaze.
Alteration: CHICKEN breasts halves without bone or
skin in place of beef. Slice into thin strips. Chicken
should be cooked until thoroughly done or no longer
pink in color.
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Best Ever Cheese Cake
1 cake
cream cheese:family favorite:graham crackers:
15 graham crackers
1/4 cup butter or oleo
4 eggs, separated
3 pkg soft cream cheese - 8 oz. size
1 cup sugar
1 tsp vanilla
1 pint sour cream
Set oven at 350~. Grease 9x3 " spring form pan
generously. Roll graham cracker crumbs fine. Melt
butter and combine with 12 rolled graham crackers.
Cover bottom of pan with mixture.
Beat egg whites stiff and set aside.
In a large mixing bowl combine cream cheese, egg
yolks, 3/4 cup sugar, and vanilla. Beat until
smooth. Fold in stiff egg whites. Place mixture in
pan on top of cracker crumbs.
Bake 40-50 minutes or until slightly brown. Remove
from oven and pour slowly over top the sour cream
mixed with remaining 1/4 cup sugar. Sprinkle
crumbs from 3 crackers on top and return oven at
475~ for 5 minutes. Remove from oven.
When cold glaze and place in refrigerator for at
least 12 hours before serving. Optional - mix in
grated lemon rind either in the cream cheese
mixture or the sour cream mixture.
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Blueberry Pumpkin Muffins
18
blueberry:pumpkin:muffins:brown sugar:
1 2/3 cup flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1 cup pumpkin (solid pack)
1/4 cup evaporated milk
1/3 cup shortening
1 cup light brown sugar (firm pack)
1 egg
1 cup blueberries
1 tbl flour Streusel
Combine the first 6 ingredients. Combine pumpkin
and evaporated milk until blended. Cream
shortening and sugar in a large mixer bowl. Add
egg, beat until mixture is fluffy. Add flour mixture
alternately with pumpkin mixture, beating well after
each mixture.
Combine blueberries and flour. Gently stir into
batter. Fill 18 paper lined muffin tins 2/3 full.
Sprinkle Streusel over top of muffins.
Bake in moderate oven (350~) for 40 minutes or until
toothpick inserted in middle comes out dry.
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Boston Baked Beans
8
beans:maple syrup:bacon:
2 cups white beans
1/2 tsp baking soda
1/2 lb bacon, uncooked in small pieces
3/4 cup maple sugar
4 cups water
2 tsp salt
1 med yellow onion,sliced
Soak beans overnight in water to cover. Drain, add
fresh water and 1/2 tsp. baking soda; cook until
skins burst. Drain.
Put beans in a glazed clay pot (or casserole). Stir in
the remaining ingredients. Cover tightly. Bake 5
hours or longer in a 325~ oven.
Note : From time to time check on the beans. If
getting watery remove the cover for a while; if not
enough add boiling water.
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Boston Brown Bread
5 loaves
bread:molasses:raisins:whole wheat:
1 cup cornmeal
1 cup whole wheat flour
1 cup white flour
1 tsp salt
1 tsp soda
1 3/4 cup whole milk
1 cup dark molasses
1 cup raisins
Sift together dry dry ingredients, add the milk and
molasses and stir. Add raisins. Pour into 5 greased
15 ounce soup cans. Fill the cans only 2/3 full.
Cover with aluminum foil and steam on the range for
4 hours. Place cans on a cookie sheet to dry in a
250~ oven (about 30 minutes).
Remove bread immediately. Use a can opener if
necessary.
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Broccoli Fusilli
4
broccoli:pasta:almond:anchovy:parmesan:
1 lb fusilli or spaghetti
1 bunch broccoli
1 med onion, chopped
1/4 cup oil
1 can tomatoes (12 oz)
2 tbl slivered almonds
1 tsp oregano
2 anchovy fillets, chopped
1/4 cup grated Parmesan cheese
Cook fusilli according to package directions. Drain.
Cook broccoli in salted water for about 10 minutes.
Drain. Fry onion in oil for 3 minutes in a 2 quart
casserole. Add tomatoes, almonds, herbs,
anchovies. Simmer covered for 20 minutes. Add
fusilli and broccoli. Simmer 20 minutes. Sprinkle
with cheese.
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Broccoli Soup
Swiss cheese adds a distinctive flavor
4 cups
soup:broccoli:swiss cheese:celery:thyme:
1 1/2 cup chopped broccoli
1/4 cup celery, diced
1/4 cup onion, chopped
1 cup chicken broth
2 cup skim milk
2 tbl cornstarch
1/4 tsp salt
1 dash pepper
1 dash ground thyme
1/4 cup swiss cheese, shredded
Place vegetables and broth in sauce pan. Bring to
boiling, reduce heat, cover and cook until
vegetables are tender, about 8 minutes.
Mix milk, cornstarch, salt, pepper and thyme; add to
cooked vegetables. Cook, stirring constantly, until
soup is slightly thickened and mixture just begins to
boil.
Remove from heat. Add cheese and stir until
blended
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Broccoli and Zucchini Pasta
6 - 8
pasta:broccoli:zucchini:stir fry:
1 bunch broccoli
1 pkg spaghetti (8 oz)
5 cloves garlic, minced
1 med zucchini, cut into 1/2 inch cube
1 tsp oregano
1/4 cup butter or margarine
1/2 cup Parmesan
Steam broccoli in a small amount of water until crisp
tender ( about 7 minutes). In the meantime, cook
spaghetti according to package instructions.
Make a sauce by stir frying garlic and zucchini in oil
until zucchini is barely tender. Add oregano, salt
and pepper to taste. Melt butter into sauce, then
add broccoli. Toss sauce with spaghetti and
sprinkle with Parmesan cheese. Serve immediately.
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Broiled Sesame Fish
4
cod fillets:light:
1 lb cod fillets, fresh or frozen
1 tsp margarine, melted
1 tbls lemon juice
1 tsp dried tarragon leaves
1/8 tsp salt
dash pepper
1 tbls sesame seeds
1 tbls parsley, chopped
Thaw frozen fish in refrigerator overnight or defrost
briefly in a microwave oven. Cut fish into 4
portions.
Place fish on a broiler pan lined with aluminum foil.
Brush margarine over fish.
Mix lemon juice, tarragon leaves, salt, and pepper.
Pour over fish.
Sprinkle sesame seeds evenly over fish.
Broil until fish flakes easily when tested with a fork -
about 12 minutes.
Garnish each serving with parsley.
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Brown Bag Chef's Salad
Take this one to work for an easy lunch
1 serving
salad:spinach:kidney bean:broccoli:swiss cheese:
1/3 cup lettuce, torn into pieces
1/3 cup spinach, torn into pieces
1/4 cup kidney beans, cooked & drained
2 tbl carrots, shredded
2 tbl green pepper rings
2 radishes, sliced
2 broccoli florets
2 tomato wedges
2 tbl swiss cheese, strips
1/4 cup chicken, cooked, cut in strips
1 1/2 tbl Italian dressing
Toss spinach and lettuce pieces together in serving
container
Mix remaining vegetables and place on greens
Top with cheese and chicken strips; cover tightly
and chill.
Put dressing in separate container.
Pour dressing over salad just before eating
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California Beef Rice Skillet
4 - 6
rice:ground beef:mexican:jack cheese:
1 lb ground beef
1 large onion, chopped
2 1/2 cup water
1 cup uncooked rice
1 tbl beef bouillon cubes, crushed
1/2 tsp dry mustard
1 med green pepper, chopped
1 med tomato, chopped
1 cup Monterey Jack cheese
Brown beef with onion in a large skillet; drain off fat.
Stir in rice, water, bouillon, and dry mustard. Bring
to a boil, reduce heat and simmer until liquid is
absorbed, about 25 minutes. Stir in green pepper
and tomato. Sprinkle cheese over top. Cover and
remove from heat. Let stand 2 to 3 minutes to let
the cheese melt. Serve immediately.
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Cheddar Pecan Cheese Ball
2 1/3 cups
cheese ball:pecan:cheddar cheese:cream cheese:dijon mustard:
2 cups cheddar cheese, shredded
1 pkg cream cheese (8 oz)
1/2 cup sour cream
1 tbl Dijon mustard
1/2 cup pecan halves
1/2 cup pecans, coarsely chopped
1/4 tsp onion powder
Bring cheddar cheese and cream cheese to room
temperature. In medium mixing bowl beat the
cheeses, sour cream, mustard and onion powder
with an electric mixture on medium speed until well
combined. Cover bowl with plastic wrap and
refrigerate for several hours or overnight.
Shape the cheese mixture into a ball and coat with
chopped pecans. Transfer to server and arrange
pecan halves around the base.
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Cheese Pizza wit Rice Crust
Use leftover rice to make this unique crust
4
pizza:italian:leftovers:rice:mozzarella:
Crust
2 1/2 cups cooked rice
1/4 cup mozzarella cheese
1 egg, beaten
2 tbl onion, finely chopped
1 tbl margarine, melted
Topping
1 can tomato sauce (8 oz)
1/2 tsp oregano leaves
1/8 tsp garlic powder
1/3 cup green pepper, chopped
3/4 cup Mozzarella cheese, grated
Preheat oven to 425~F (hot)
Mix crust ingredients thoroughly. Spread evenly
and press into a greased 12 inch pizza pan.
Bake 20 minutes or until surface is lightly brown.
Mix tomato sauce and seasonings. Spread evenly
over crust. Sprinkle with green pepper and cheese.
Bake 10 minutes or until sauce is bubbly and
cheese is melted.
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Cherry and Pineapple Marmalade
Great stuff
varies
marmalade:cherries:pineapple:
cherries
pineapple
sugar
Wash, drain and pit the cherries, then pass through
the food chopper. Peel and chop, shred, or grind the
pineapple. Combine the two fruits, using 3/4
cherries and 1/4 pineapple. Measure and add two
thirds as much sugar as fruit and juice.
Cook gently until thick and clear, stirring to prevent
burning. Turn into sterilized jars and seal.
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Chicken Burritos
8
mexican:burrito:cream cheese:green chili:
1 small onion, chopped
1 clove garlic, chopped
2 tbl butter
1 cup chicken, cook & shredded
6 oz cream cheese
2 cans green chili (4 oz each) sliced
1/2 tsp coriander
1/2 tsp oregano
1/2 tsp salt
8 flour tortillas, 10-12 inch
In skillet cook onion and garlic until onion is soft.
Mix in chicken, cheese, chilies and seasoning. Heat
until cheese melts.
Place 1/8 of the filling off center on each tortilla.
Roll or fold up tortilla around filling. Serve with
salsa.
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Chicken Italiano
Quick meal in one pan
4
chicken:italian:spaghetti:green pepper:
4 Chicken breast, skinned & boned
1 tsp Oil
4 oz thin spaghetti, broken into four
(about 1 1/2 cups dry)
1 small onion, cut in wedges
1 small green pepper, cut in strips
1/8 tsp garlic, minced
1 tsp oregano leaves
1/8 tsp salt
1/8 tsp pepper
1 bay leaf
1 can tomatoes (16 ounce)
1/4 cup water
Pound chicken breast with a metal mallet between
sheets of plastic wrap until about 1/2 inch thick.
Heat oil in frypan. Brown chicken breast on both
sides.
Add spaghetti, onion, and pepper strips around the
chicken. Sprinkle with seasonings.
Break up large pieces of tomatoes. Pour tomatoes
and water over the chicken.
Bring to a boil. Reduce the heat, cover and cook
until chicken and spaghetti are done, about 15
minutes.
Remove bay leaf before serving.
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Chicken Noodle Scallop
Leftover time
4
chicken:leftovers:noodles:peas:paprika:
1 can cream of chicken soup, condensed
1/3 cup milk
1 1/2 cup green peas
1 1/2 cup noodles, cooked
1 1/2 cup chicken, cooked, diced
1/4 cup onion, finely chopped
1/4 tsp paprika
1/8 tsp pepper
1/4 cup bread crumbs, buttered
Bring soup and milk just to a boil; remove from
heat. Add peas, noodles, chicken, onion, paprika,
and pepper; mix well. Pour into 1 1/2 quart baking
dish. Top with crumbs. Bake at 350~ for 35 to 40
minutes.
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Chicken Pesto Lasagna
Delicious change from the normal lasagna
12
chicken:pesto:italian:riccota cheese:mozzarella:pasta:
4 chicken breast, skinless & cubed
3/4 cup chicken broth
1 tsp Italian seasoning
2 cup zucchini, grated
1/4 cup Pesto for Pasta
1 1/2 cup Ricotta Cheese
2/3 cup green onion, chopped
8 oz mozzarella cheese, grated
12 oz lasagna noodles
2 1/2 cup spaghetti sauce
In a frying pan, simmer chicken pieces in broth and
Italian seasoning over medium heat until cooked.
Mix the Riccota and mozzarella cheese with green
onion in a small bowl. Remove chicken pieces from
the pan with a slotted pan. Lightly shred the chicken
in a food processor mixed with the pesto and
zucchini.
Spread 1 cup spaghetti sauce on the bottom of a
9x13 pan. Add several strips of lasagna and spread
1/2 of chicken mixture on top. Spread the last half of
the chicken mixture and 3 more strips of lasagna.
Spread remaining spaghetti sauce and sprinkle with
the grate mozzarella cheese.
Bake in preheated 375~ oven for 12 minutes.
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Chicken Salad Sandwich
Simple and easy
4 sandwich
sandwich:chicken:easy lunch:tarragon:
2 tbl mayonnaise
1/8 tsp onion powder
1/8 tsp tarragon
1 dash garlic powder
1 cup chicken, cooked and chopped
1/2 cup celery, chopped
Mix mayonnaise and seasoning in a small bowl.
Stir in chicken and celery. Mix well.
Spread on sandwich bread. Top with lettuce.
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Chicken Spread
This cracker spread is low in calories and fat
1 cup
chicken:spread:celery:curry:pineapple:
1 cup chicken, cooked and chopped
1 tbl celery, chopped
1 tbl pineapple, crunched
1/8 tsp salt
1/4 tsp curry powder
1 tbl mayonnaise
Mix chicken, celery and pineapple. Stir curry powder
and salt into salad dressing. Add to chicken mixture
and mix well.
Serve on unsalted cracker or in mini pita pockets.
Refrigerate and use within 3 days.
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Chicken Stew
Freeze this stew in single serving container
4 cups
soup:hot lunch:chicken:potato:
2 chicken breast halves, skinless
1 1/2 cup water
1/4 tsp salt
2 whole cloves
1 bay leaf
2/3 cup mixed vegetables, frozen
2/3 cup potatoes, pared and diced
1/2 cup onion, chopped
1/4 cup celery, sliced
1 can tomato (8 ounce)
1/4 tsp ground thyme
1/8 tsp pepper
1/4 cup flour
1/4 cup water
Cover and cook chicken in water with salt, cloves
and bay leaf until tender, about 15 minutes.
Remove chicken from broth. Separate meat from
bones. Dice meat.
Skim fat from broth. Discard the cloves and bay
leaf. Add water to make 2 cups. Cook mixed
vegetables, potatoes, onion and celery in broth for
10 minutes.
Break up tomatoes, add tomatoes, thyme, and
pepper to broth mixture. Cook slowly for 15
minutes. Add chicken.
Mix flour and water until smooth. Stir in chicken
mixture. Cook, stirring constantly, until thickened -
about 1 minute.
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Chicken Stuffing Casserole
10
stuffing mix:chicken:dinner:family favorite:
1 pkg Pepperidge Farm Herb Stuffing
Mix (crushed slightly)
1 1/2 cup melted butter
1 small can evaporated milk
1 jar pimentos
1 pkg frozen peas (10 oz)
2 cans cream of celery soup
2 tbl grated onion
1 cup chicken broth
3 cups cooked chicken, cut into small
pieces
Grease 9x13 pan. Set oven 350~. Mix together
stuffing mix and butter and set aside. Mix together
the rest of the ingredients.
Layer half stuffing mix in pan (do not pat), add
chicken mixture and cover with remaining stuffing
mix.
Bake 45 minutes at 350~
This casserole may be frozen if covered with plastic
wrap and then with heavy duty foil. Defrost the
casserole before baking.
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Chicken Yogurt Enchilada Casserole
6
mexican:yogurt:chicken:green chili:tortilla:
1/4 cup butter
1/4 cup all purpose flour
2 cups chicken broth
12 corn tortillas (6 inch)
1 can green chilies (7 oz)
1 cup unflavored yogurt
2 cups cooked chicken pieces
1 small onion, chopped
2 cups jack cheese, shredded
1/4 cup green onion, thinly sliced
In a 2 quart pan, melt butter over medium heat. Add
flour and stir until bubbly. Whisk in broth; stir until
boiling. Remove from heat; mix in yogurt and diced
green chilies. Cover the bottom of a 9x13 inch
baking dish with 1/3 of the mixture.
Quickly dip tortillas in water. Drain briefly and cut
into 1 inch strips. Scatter 1/2 of the tortillas over the
sauce.Cover evenly with all the chicken and
chopped onion, 2/3 of the cheese and 1/3 of the
sauce. Top with the remaining tortillas, cheese and
sauce.
Cover pan and bake in a 400~ oven for 30 to 35
minutes. Sprinkle with green onions.
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Chicken and Snow Peas
4
chicken:snow pea:oriental:stir fry:
1/3 cup chicken broth
2 tbl dry sherry
1 tbl soy sauce
1 tbl cornstarch
1/8 tsp pepper
2 chicken breast, skinned & cubed
1 tsp peanut oil
6 oz snow peas
1/4 lb mushroom, sliced
2 tbl green onion, chopped
2 cloves garlic, minced
1/4 tsp ginger root, finely chopped
In a shallow dish, combine chicken broth,sherry,
soy sauce, corn starch and pepper. Add chicken
and toss well. Cover and refrigerate for about 1
hour.
In a large non stick skillet over high heat in hot oil,
add the snow peas, mushrooms,green onion, garlic
and ginger root; cook about 3 to 5 minutes or until
tender crisp. Remove from skillet and set aside.
Add chicken with marinade to the skillet and cook for
about 10 minutes or until chicken is tender and
sauce has thickened, stirring occasionally. If
necessary add 1/4 cup of water into skillet.
Return vegetables to skillet and cook another 1
minute, stirring frequently.
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Chicken and White Wine
4
chicken:white wine:dinner:lemon:
4 chicken breast, pounded
1/3 cup flour
1/2 cup dry white wine
6 green onion, chopped
1/4 cup lemon juice
2 cloves garlic, pressed
3 tbl butter
Lightly flour chicken breast and fry in oil until
golden brown, about 5 minutes on each side. Place
in warm oven. Add 3 tablespoons butter to pan and
saute onions and garlic, add wine and lemon juice.
Simmer on low for 5 minutes. Add chicken to sauce,
cover and simmer for 5 to 10 minutes. Serve with
rice.
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Chili Popcorn
South of the Border style popcorn
4 cups
popcorn:chili:mexican:snack:
1 quart popcorn, popped
1 tbl margarine, melted
1 tsp chili powder
dash garlic powder
Mix hot popcorn and margarine.
Mix seasoning thoroughly, sprinkle over popcorn.
Mix well; serve immediately
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Chocolate Bar Swirl Cake
1 cake
dessert:sour cream:pecan:chocolate:honey:cake:
1 cup butter (or margarine)
2 cups sugar
1 tsp vanilla
5 eggs
2 1/2 cup flour
3/4 tsp baking soda
1/4 tsp salt
1 1/2 cups sour cream
1/4 cup honey
3/4 cup chopped pecans
1 chocolate bar (8 oz)
1/2 cup chocolate syrup
Cream butter or margarine, sugar and vanilla until
light and fluffy, using medium speed. Scrape bowl
frequently with rubber scraper, guiding mixture into
the beaters.
Add eggs and beat well. Combine flour, baking soda
and salt, add alternately with sour cream to
creamed mixture. Stir honey and pecans into 2
cups of batter; set aside.
Melt milk chocolate bar in chocolate syrup over very
low heat. Blend in the remaining larger portion of
cake batter. Pour into greased and floured tube pan.
Spoon honey batter evenly on top.
Bake on lowest rack of oven at 350~ for 45 minutes;
decrease temperature to 325~ and continue to bake
for 50-55 minutes. Cool cake in pan for 1 hour;
remove and cool complete.
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Chocolate Chip Pie
1 pie
pie:chocolate:chocolate chip:brown sugar:walnut:dessert:
2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar, packed
1 cup butter, room temperature
6 oz chocolate chips
1 cup chopped walnuts
1 pie shell, 9 inch, unbaked
In a large bowl, beat eggs until foamy. Add flour,
sugar and brown sugar; beat until blended. Blend in
butter. Stir in the chocolate chips and chopped
walnuts.
Pour into pie shell and bake at 325~ for 1 hour.
Serve warm with ice cream.
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Classic Lasagna
8
ground beef:italian:lasagna:ricotta cheese:tomato:
1 lb ground beef
2/3 cup chopped onion
2 tbl olive oil
1 can tomatoes (16 oz)
2 cans tomato paste
2 cups water
1 tbl chopped parsley
2 tsp salt
1 tsp sugar
1 tsp garlic powder
1/2 tsp pepper
1/2 tsp oregano leaves
8 ounce lasagna
1 lb Mozzarella cheese, shredded
1 cup grated Parmesan cheese
In a large heavy pan, lightly brown ground beef and
onion in oil. Add tomatoes, paste, water, parsley,
garlic powder, pepper and oregano. Simmer
uncovered, stirring occasionally, about 30 minutes.
Meanwhile cook lasagna as directed and drain. In a
13x9x2 baking pan,spread about 1 cup sauce. Then
alternate layers of lasagna, sauce, Ricotta,
Mozzarella, and Parmesan cheese, ending with
sauce.
Bake at 350~ for 40 to 50 minutes until lightly
browned and bubbling. Allow to stand for 15
minutes before serving.
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Cocoa Honey Frosting
1 1/2 cups
cocoa:honey:frosting:vanilla:
1/3 cup butter or margarine
1/3 cup unsweetened cocoa
2 tbl milk
2 tbl honey
1 tsp vanilla
2 cups confectioner's sugar
Combine butter, cocoa, milk, honey and vanilla in a
small mixer bowl. Add confectioner's sugar and
beat until smooth. Add more 1 tbl of milk if
necessary.
Fills and frost an 8 or 9 inch layer cake or a tube
cake.
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