April 13th, 2006 by alice
Tags: Famous, Fudge
INGREDIENTS
- 1 1/4cupssugar
- 3/4cupevaporated milk(5-fl.oz.can)
- 2tablespoonsbutter
- 1/4teaspoonsalt
- 2cupsminiature marshmallows
- 1 1/2cupssemisweet chocolate morsels(9oz.)
- 1teaspoonvanilla extract
- 1/2cuppecans or walnuts(chopped)
DIRECTIONS
- line 8 inch square baking pan with foil.
- Combine sugar,evaporated milk,butter and salt in medium saucepan.
- Bring to a full rolling boil over medium heat, stirring constantly.
- Boil, stirring constantly, for 4 to 5 minutes.
- Remove from heat.
- Stir in marshmallows,morsels,vanilla extract and nuts, if desired.
- Stir vigorously for 1 minute or until marshmallows are melted.
- Pour into prepared baking pan: refrigerate for 2 hours or until firm.
- Lift from pan: remove foil.
- Cut into pieces For MILK CHOCOLATE FUDGE: Substitute 1 3/4 cups (11. 5 oz pkg) milk chocolate morsels for semi-sweet morsels For BUTTERSCOTCH FUDGE: Substitute 1 2/3 cups (11 oz pkg) butterscotch-flavored morsels for semi-sweet morsels.
- For peanutTY CHOCOLATE FUDGE: Substitute 1 2/3 cups (11 oz pkg) peanut butter and milk chocolate morsels for semi-sweet morsels and 1/2 cup chopped peanuts for pecans or walnuts.
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April 13th, 2006 by alice
Tags: Brunch, Eggs
INGREDIENTS
- 3cans well drainedstewed tomatoes
- 1tablespoon chopped freshbasil
- 8eggs
- 1cup shreddedmozzarella cheese
- 1tablespoon freshparsley, chopped
DIRECTIONS
- Combine tomatoes and basil in a 13 x 9″ baking pan
- Form 8 wells in the tomato mixture and crack an egg into each well
- Bake at 350F for 25 minutes or until eggs are set
- Sprinkle with cheese and bake 5 minutes more
- serve over toasted muffin halves, sprinkle with parsley
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April 13th, 2006 by alice
Tags: Honey, Spicepples
INGREDIENTS
- 1/2cupsugar
- 1/2cuphoney
- 1teaspoonnutmeg
- 1teaspoonbutter
- 3mediumcooking apples, cored and sliced(Use Rome, Jonathan or Braeburn)
DIRECTIONS
- In a skillet combine 1/2 cup water, sugar, honey,nutmeg and butter.
- Bring to a boil.
- Add apples and simmer uncovered for 5 minutes.
- Carefully turn slices and cook just until apples are tender, about 5 to 7 minutes.
- Drain.
- Serve apples warm or at room temperature as a side dish.
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April 13th, 2006 by alice
Tags: Asparagus, Lobster, Salad
INGREDIENTS
- 24 greenasparagus spears(cleaned and trimmed)
- 6cupsmixed baby greens
- 1/2cup bottledvinaigrette dressing
- 4 (1 1/4 lb)live lobsters
DIRECTIONS
- In a large stock pot bring 8 quarts of salted water to a boil.
- Add lobsters.
- Return to a boil; reduce heat.
- Cover and simmer for 20 minutes.
- Drain and rinse with cold water.
- Let cool enough to handle.
- Remove meat from claws and tails.
- Slice tail meat.
- In a large saucepan cook asparagus in boiling, salted water for 4 to 6 minutes or until crisp- tender.
- Drain’ rinse in cold water and drain again.
- Arrange asparagus spears and lobster over greens.
- Drizzle vinaigrette over salads.
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April 13th, 2006 by alice
Tags: Grilled, Reuben, Sandwiches
INGREDIENTS
- 8slicesrye bread
- 3/4cupthousand island dressing
- 1 (16 ounce)cansauerkraut, drained
- 8slicesswiss cheese
- 8slicescorned beef
- buttered flavoredPam cooking spray
DIRECTIONS
- Spread each slice of bread with thousand island dressing.
- Top 4 of the bread slices with sauerkraut, cheese and corned beef.
- Place remaining bread slices on sandwich.
- Spray butter flavored papm on the outsides of each sandwich.
- Heat a large skillet over medium high heat.
- Grill until browned, then turn and grill until heated through, and cheese is melted.
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