February 22nd, 2006 by alice
Tags: Casserole, Pineapple
INGREDIENTS
- 1 (20 ounce)canchunk pineapple, drained(savethe juice)
- 1cup gratedcheese
- 1/2cup meltedmargarineor butter
- 1/2cupsugar
- 1/4cup reservedpineapple juice
- 3tablespoonsflour
- 1cup crushedRitz crackers
DIRECTIONS
- Pour drained pineapple into baking dish.
- Mix sugar, pineapple juice and flour.
- Pour over pineapple and stir.
- Stir in grated cheese.
- Mix crushed crackers with melted margarine and spread over cheese.
- Bake at 350 º F for 30 minutes.
Posted in Recipes | No Comments »
February 22nd, 2006 by alice
Tags: Scallops, Sea, Seared
INGREDIENTS
- 1lbsea scallops
- 2tablespoonsbutteror margarine
- 3garlic cloves, minced
- 2tablespoonsdry white wine
- 1tablespoonfresh parsley, finely chopped
- 1/8teaspoonsalt
- 1/2teaspoon coarsleyground pepper
- 1/2cupflour
DIRECTIONS
- Rinse scallops and pat dry with a paper towel.
- Combine flour, salt, pepper and parsley.
- Heat a 12-inch skillet over medium high heat.
- Add 2 tbsp of butter or margarine and the garlic; cook and stir until butter is melted.
- Dredge scallops in flour mixture, add to skillet and cook, stirring frequently for 2-3 minutes or until scallops turn opaque.
- Remove scallops and add wine to skillet and stir for l minute.
- Drizzle wine mixture over scallops and serve.
Posted in Recipes | No Comments »
February 22nd, 2006 by alice
Tags: Brisket, Savoury, Slowroast
INGREDIENTS
- 2 1/2kgbeef brisket, as un-fatty as possible
- salt and pepper
- 3largeonions, sliced
- 3largecarrots, diced
- 3slicesbacon, chopped
- 3garlic cloves, chopped
- 1green pepper, seeded and diced
- 1/2cupparsley, chopped
- 3mlcelery salt
- 3mldried thyme
- 3mldried oregano
- 375mlred wine
- 375mlbeef stock
DIRECTIONS
- Rub salt and pepper all over brisket.
- Brown on all sides in pan then remove to cool.
- Place pan drippings into casserole place all vegetables into dish.
- Sprinkle celery salt, thyme and origanum over.
- Put meat on top of vegetables.
- Pour in wine and stock.
- Cover loosely with foil and bake at 160C for 1 ½ hours.
- Turn meat over and continue baking for 2 more hours.
- Remove meat, pour over a little of the gravy and thicken the rest.
Posted in Recipes | No Comments »
February 22nd, 2006 by alice
Tags: Chocolate, Cookies, Double, Rich
INGREDIENTS
- 2 1/2cupsflour
- 1/2teaspoonbaking soda
- 1/2cupcocoa powder
- 1cupbrown sugar, packed
- 3/4cupwhite sugar
- 1cupbutter, softened
- 3eggs
- 2teaspoonsvanilla
- 2cupschocolate chips
DIRECTIONS
- Preheat oven to 300°F.
- In a medium bowl combine flour, soda and cocoa powder.
- Mix well with a wire whisk and set aside.
- In a large bowl blend sugars with an electric mixer at medium speed.
- Add butter and beat to form a grainy paste.
- Scrape down sides of bowl, then add eggs and vanilla.
- Beat at medium speed until light and fluffy.
- Add the flour mixture and chocolate chips and blend at low speed just until combined.
- Do not overmix.
- Drop dough by rounded tablespoons onto ungreased cookie sheets, 1 1/2 inches apart.
- Bake for 21-23 minutes.
- Transfer cookies with a spatula to a cool surface.
Posted in Recipes | No Comments »
February 22nd, 2006 by alice
Tags: Cocktail, Fruit, Pudding
INGREDIENTS
-
Batter
- 2cupsflour
- 3teaspoonsbaking powder
- 1 1/4cupssugar
- 2teaspoonsbaking soda
- 2eggs, beaten
- 1 (30 ounce)canfruit cocktail, juice included
-
Topping
- 3/4cupsugar
- 1/2cupmilk
- 1/2cupcoconut
- 4tablespoonsbutter
- 1teaspoonvanilla extract
DIRECTIONS
- Mix all batter ingredients well with wooden spoon.
- Pour into large greased pie dish.
- Bake at 350F for 40 – 50 minutes.
- Boil together topping ingredients for 5 minutes.
- As pudding comes out of oven stab it all over with a knife and pour topping over.
Posted in Recipes | No Comments »
