February 11th, 2006 by alice
Tags: Delicious, Dijon, Homemade, Mustard
INGREDIENTS
- 2cupsdry white wine
- 1largeonion, chopped
- 3clovesgarlic, pressed,or very finely minced
- 1cupmustard powder(4 oz)
- 3tablespoonshoney
- 1tablespoonvegetable oilor canola oil
- 2teaspoonssalt
DIRECTIONS
- In a non-stick saucepan, combine the wine, onion and garlic; heat to boiling, simmer 5 minutes.
- Cool, and discard solids.
- Add the dry mustard to the cooked liquid, stirring constantly until smooth.
- Blend in honey, oil and salt; heat slowly until thickened (keep nose away; fumes are strong!), stirring constantly.
- Pour into a glass jar; cool, let sit on counter at room temperature overnight.
- Refrigerate for 2-8 weeks to age flavor before using.
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February 11th, 2006 by alice
Tags: Fruitcake, Icebox, Mammas
INGREDIENTS
- 1 (13 1/2 ounce)boxgraham cracker crumbs
- 1cupraisins
- 1cuppecans, chopped
- 1cupwalnuts, chopped
- 1 (10 ounce)container choppedcandied fruit
- 2 (14 ounce)canssweetened condensed milk
DIRECTIONS
- Mix graham cracker crumbs and milk until well blended.
- Add remaining ingredients until well blened.
- Mixture will be very stiff.
- Pack into a Christmas mold, which has been sprayed with oil, or form into logs and wrap with wax paper.
- Cover and keep refrigerated.
- Remove from mold just before serving.
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February 11th, 2006 by alice
Tags: Almost, Frosty, Like, Wendys
INGREDIENTS
- 2cupsvanilla ice cream, slightly softened
- 1/2cupwhole milk
- 1/4cupNestles Quik(formerly Nestle Quick)
- 1teaspoonpowdered egg whites
DIRECTIONS
- In a blender, blend all ingredients together until well mixed (you may have to manipulate the contents to make sure all of it gets blended well).
- The mixture should be very thick.
- Enjoy!
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February 11th, 2006 by alice
Tags: Cake, Mexican, Wedding
INGREDIENTS
- 2cupsall-purpose flour
- 2teaspoonsbaking soda
- 1/2teaspoonsalt
- 2cupswhite sugar
- 2eggs
- 1 (20 ounce)cancrushed pineapple, with juice
- 1cupwhite sugar
- 1/2cupbutter
- 1cupevaporated milk
- 1cupflaked coconut
- 1teaspoonvanilla extract
- 1/2cup choppedpecans
DIRECTIONS
- Preheat oven to 350*F.
- Grease and flour one 9X13 baking pan.
- Combine flour, soda, salt and 2 cups sugar; set aside.
- Beat the eggs and add them to the flour mixture.
- Stir in the pineapple and juice until just blended.
- Pour batter into the prepared pan.
- Bake for 30 minutes or until a toothpick inserted into cake comes out clean.
- To make frosting bring 1 cup sugar, butter and evaporated milk to a boil in a medium saucepan.
- Boil for 2 minutes, watching carefully to be sure it doesn’t burn.
- Stir the mixture frequently while cooking.
- REmove from heat and stir in the vanilla, coconut and pecans.
- Beat until it cools to lukewarm, then pour over the cooled cake.
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February 11th, 2006 by alice
Tags: Bean, Bundles, Green
INGREDIENTS
- 2 (16 ounce)cansgreen beans, drained
- 1/2cupmargarine
- 1cupbrown sugar
- 8-10slicesbacon, cut in half
DIRECTIONS
- Melt margarine.
- Stir in brown sugar and cook for a few minutes until smooth.
- Pour over the drained green beans, marinating at least 2 hours.
- (You can marinate overnight).
- Wrap about 6 (more or less) beans in a half slice of bacon, securing with a toothpick.
- Arrange bundles in glass baking dish.
- Bake at 350 for 30 minutes.
- Plan on at least 2 bundles per person!
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