March 10th, 2006 by alice
Tags: Muffin, Popcorn, Portuguese, Sausage
INGREDIENTS
- 3cupsflour
- 1 1/2cups ground hot-airpopped corn
- 6teaspoonsbaking powder
- 2teaspoonssalt
- 2tablespoonssugar
- 4tablespoons meltedbutter
- 2cupsmilk
- 2eggs, well beaten
- 8ounces ground mildPortuguese chourico
- 1/2 finely choppedonion
- 1teaspoonfresh rosemary
DIRECTIONS
- Sift flour, measure, and sift with baking powder, salt, and sugar.
- Add milk, popped corn, egg, and butter.
- Heat chourico in microwave for two minutes.
- Pat heated chourico with a paper towel to absorb grease.
- Add chourico, onion, and rosemary.
- Fill well-oiled muffin tins 2/3 full.
- Bake in hot oven (435 F) 20 minutes.
- Makes 12 muffins.
- Serve warm.
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March 10th, 2006 by alice
Tags: Christmas, Fudge
INGREDIENTS
- 1/2lbbutter
- 5cupssugar
- 2 (12 ounce)packagessemisweet chocolate morsels
- 1 (13 ounce)canevaporated milk
- 1 (7 ounce)jarmarshmallow creme
- 1teaspoonvanilla
- 2cupsnuts
DIRECTIONS
- Melt butter in large, heavy saucepan; add milk and blend, then add sugar, stirring constantly, and bring to a boil.
- Boil vigorously for 8 minutes, stirring constantly.
- Remove from heat; add chocolate morsels and beat until morsels are melted.
- Then add marshmallow creme and continue beating until melted and well blended.
- Add vanilla and nuts and blend well.
- Turn into a well buttered rectangular pan (approximately 12×7x2 inches).
- Wait at least 6 hours before cutting.
- Cut in large squares and store in airtight container.
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March 10th, 2006 by alice
Tags: Roasted, Roma, Vegetables
INGREDIENTS
- 8ouncesfresh large mushrooms, halved
- 2largezucchini, cut into 1 inch slices and then halved
- 1largegreen bell pepper or red bell pepper, cut into 1 inch pieces
- 1smallonion, cut into 1/4 inch slices,rings separated
- 3tablespoonsolive oil
- 2-3clovesgarlic, minced
- 1teaspoondried basil
- 1teaspoondried oregano
- 1/2teaspoonsalt
- 1/4teaspoonpepper
- 2tomatoes, each cut into 8 wedges
DIRECTIONS
- Add the first 4 ingredients to a 15×10 inch jellyroll pan; stir to combine.
- In a small bowl, add the olive oil, garlic, basil, oregano, salt, and pepper; stir to combine.
- Pour mixture over the vegetables; toss to coat.
- Cook at 425 degrees for 15 minutes.
- Add in tomatoes and stir.
- Cook 5-10 minutes longer or until vegetables are tender.
- Season to taste with additional salt and pepper if desired.
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March 10th, 2006 by alice
Tags: Baked, Cheese, Macaroni
INGREDIENTS
-
White sauce
- 6tablespoonsmargarine
- 6tablespoonsflour
- 1teaspoonsalt
- 8cupsmilk(Makes 2 qts sauce)
- 2lbs rawmacaroni(cooked, drained)
- 1/2lb cubedAmerican cheese
- 1/2lb shreddedcheddar cheese
- 2quarts thinwhite sauce
- 1teaspoonsalt
- 1teaspoonblack pepper
- 1teaspoondry mustard
- 1cup finebuttered bread crumbs
DIRECTIONS
- White sauce: In a medium sauce pan melt butter.
- Stir in salt/flour and cook at medium heat until bubbly.
- Add one cup of milk to flour and whisk until smooth.
- Slowly whisk in the rest of the milk a cup at a time and cook until sauce thickens slightly and bubbles.
- Spread macaroni in 13 x 9 inch baking pan.
- Add cheese grated or cubed to hot white sauce and place over hot water until cheese melts.
- Stir until smooth.
- Stir salt, pepper and dry mustard into sauce.
- Pour sauce over macaroni and sprinkle crumbs on top.
- Bake at 350F 20 to 30 minutes or until crumbs are brown.
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March 10th, 2006 by alice
Tags: Chicken, Penne, Thyme
INGREDIENTS
- 3cups uncookedpenne pasta
- 4cups cubedcooked chicken
- 2cupsred grapes, cut in half
- 2stalkscelery, sliced
- 1/2cup choppedonions
- 3tablespoonsolive oil
- 2tablespoons choppedfresh thyme(or 2 t. dried thyme)
- 1 1/4cupsmayonnaiseor salad dressing
- 1tablespoonmilk
- 1tablespoonhoney
- 1tablespooncoarse grain mustard
- 1teaspoonsalt
- 1cup choppedwalnuts, toasted
DIRECTIONS
- Cook penne per package directions; rinse and drain.
- In a big bowl, mix together the penne, chicken, grapes, celery, and onion.
- In a small bowl add oil and 1 tablespoon fresh thyme (or 1 teaspoon dried thyme); stir to mix.
- Pour over chicken-pasta mixture; toss to coat.
- In another bowl, add mayonnaise, milk, honey, mustard, salt, and remaining thyme; stir to combine.
- Cover chicken-pasta mixture and cover mayonnaise mixture; chill both for at least 4 hours but not more than 24 hours.
- 2 hours before ready to serve, toss the chicken-pasta mixture and mayonnaise mixture together.
- Cover and refrigerate until ready to serve.
- Right before serving, season to taste with salt/pepper and add 3/4 cup walnuts; stir to combine.
- Sprinkle remaining nuts on top; serve.
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