May 5th, 2006 by alice
Tags: Mix, Snack, Zesty
INGREDIENTS
- 4cupsCorn Chex
- 4cupsCheerios toasted oat cereal
- 4cupspretzel sticks
- 4cupsCheez-It crackers
- 1cupbutter, melted
- 1/2cupvegetable oil
- 3tablespoonsWorcestershire sauce
- 1tablespoongarlic powder
- 1tablespoonLawry’s Seasoned Salt
- 1tablespoonchili powder
- 1teaspooncayenne
DIRECTIONS
- In large bowl combine cereals,pretzels and crackers.
- Melt butter.
- Add oil and spices.
- Mix well Pour over cereals.
- Stir to mix Put on 2 large baking sheets.
- Bake at 225 for 2-21/2 hours.
- Stirring every 30 min.
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May 5th, 2006 by alice
Tags: Pastrami, Reubenppetizers
INGREDIENTS
- 1lbsauerkraut
- 2tablespoonsthousand island dressing
- 1packageminiature party rye rounds
- 1/2lbpastrami
- 1/4lbswiss cheese
DIRECTIONS
- Drain sauerkraut, but do not rinse.
- Combine sauerkraut with thousand island dressing.
- Place single layer of rye bread on baking sheet.
- Place 1 tablespoon of sauerkraut mixture in center of each slice.
- Top with 2 thin slices of pastrami and 1/2 slice of Swiss cheese.
- Heat under broiler for 5 or more minutes till cheese melts.
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May 5th, 2006 by alice
Tags: Dip, Pie, Pumpkin
INGREDIENTS
- 1 (15 ounce)canned pumpkin
- 1 (8 ounce)packagecream cheese, softened
- 2teaspoonspumpkin pie spice
- 2cups 10xconfectioners’ sugar
- 4ouncesCool Whip
DIRECTIONS
- Using an electric mixer on low speed, blend the pumpkin and cream cheese until smooth.
- Add pumpkin pie spice and confectioners sugar and blend with mixer until smooth and creamy.
- Fold in the cool whip and refrigerate for at least one hour.
- Serve with ginger snaps or cinnamon graham crackers.
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May 5th, 2006 by alice
Tags: Fruitcake, Good, Its, Promise
INGREDIENTS
- 2cups packedbrown sugar
- 2cupshot water
- 2tablespoonsCrisco shortening
- 1teaspoonsalt
- 1teaspooncinnamon
- 1teaspoonground cloves
- 1cupraisins
- 1cup driedmixed candied fruit(the stuff they sell during the holidays. Leftovers can be kept in the freezer for next years fruitca)
- 1cup choppedwalnuts(or your favorite)
- 1cupmaraschino cherries, drained. the liquid can be saved and used for part of the water called for
-
later add
- 3cupsflour
- 1teaspoonbaking soda, dissolved in
- 1tablespoonhot water
DIRECTIONS
- In a large pan, stir together the first list of ingredients.
- Heat and boil lightly for 5 minutes.
- Stirring occasionaly.
- This smells so good as it’s cooking that I usually stand at the stove the whole time just stirring and smelling.
- MMM Allow to cool.
- My family traditionally cooks this in the evening.
- We leave the pan on the stove and just put a lid on it before bed.
- Some time the next day it’s baked.
- When cool, add the flour and soda dissolved in water into the mixture in the pan.
- Ok here’s the tricky part.
- The pans need to be prepared.
- Preheat oven to 350°F while preparing pans.
- Cut the grocery bags open and cut each bag in halve crosswise.
- You’ll need two loaf pans.
- Place a pan on the counter upside down.
- Now take a piece of paper and wrap the pan.
- Use masking tape to secure.
- Keep any printing on the outside.
- Now turn the pan over and place the shaped piece of paper inside the pan as a lining.
- Trim the paper so it meets or is just a little taller than the pan edges.
- Repeat this process three more times so that each loaf pan has a double liner.
- I hope this makes sense.
- Some in my family have experimented succuesfully with lining the pans with wax paper instead of brown paper.
- Divide the batter into the two pans.
- Bake for 1 1/2 to 2 hours.
- Cover with another piece of paper if the top starts getting too done.
- Baking time will need experimentation.
- Oven temperature, weather, ingredient variables, etc can lead to bread that’s a little too dry or too gooey.
- But it will still taste great even if the cooking time needs to be adjusted just a little.
- When done, remove from pan to cool.
- WARNING: The bread will be stuck to the inside liner.
- Discard the outside liner and cool the bread still stuck to the inside liner.
- Unfortunatly, You’ll be smelling the wonderful smells fill your kitchen but it can’t be eaten yet.
- The bread needs to be frozen for at least a day or two to meld the flavors and get the consistency just right.
- Stick the bread into a bag and into the freezer.
- When thawed, we peel the paper off just a little at a time as we eat it.
- (Unless we are wanting to slice the whole loaf at once.) Store on the counter inside the plastic bag.
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May 5th, 2006 by alice
Tags: Border, Chicken, Sandwich, South
INGREDIENTS
-
For the Spicy Mayo
- 1/2cupmayonnaise
- 1teaspoonchili powder
- 1/4teaspooncumin
- 1/8teaspooncayenne pepper
- 1/8teaspoonsalt
- 1 1/2teaspoonstomato paste
- 1teaspoonfresh lime juice
- 1teaspoonorange juice
-
For the Sandwiches
- 4boneless skinless chicken breast halves
- 1cuporange juice
- 1/4cupfresh lime juice
- 1/4cupolive oil
- 2tablespoonsbutter
- 4kaiser rolls, split
- 4slicestomatoes
- 4leaveslettuce
- 4slicesred onions (optional)
- 1/4cup choppedcilantro (optional)
- 4slicesmonterey jack pepper cheese (optional)
DIRECTIONS
- Pound chicken to 1/4-inch thickness.
- Combine oil and juice in a resealable ziplock bag.
- Add chicken and marinate 4-6 hours.
- Combine ingredients for Spicy Mayo (mayonnaise, chili powder, cumin, cayenne pepper, salt, tomato paste, lime juice, and orange juice) until smooth.
- Chill for several 2-3 hours before making sandwiches to blend flavors.
- Remove chicken from marinade and discard marinade.
- Grill or broil chicken 8-10 minutes, or until cooked through, turning once while cooking.
- Remove chicken from heat and place cheese on chicken while it is very hot.
- Butter cut sides of rolls and grill or toast until lightly golden and crisp.
- Place chicken (with cheese), lettuce, tomato, red onion, a dallop of southwest mayo, and sprinkle about a tablespoon of chopped cilantro on each sandwich and top with upper portion of each roll.
- Serve hot.
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