May 20th, 2006 by alice
Tags: Casserole, Chicken, Crunchy, Family, Favorite
INGREDIENTS
- 4cups dicedcooked chicken
- 2cups chopped cookedcelery
- 2cupscooked rice
- 2cups undilutedcream of chicken soup
- 4tablespoons chopped cookedonions
- 1 1/2cupsmayonnaise(NOT Miracle Whip)
- 1cupslivered almonds
-
TOPPING
- 2cups crushedcorn flakes
- 1/4cupbutter
DIRECTIONS
- Mix chicken, celery, rice, onion, soup, mayo& almonds in large bowl and put in large, shallow baking dish that’s been buttered.
- Mix melted butter with cornflakes for topping and sprinkle on top.
- Bake 45 minutes in 350 oven.
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May 20th, 2006 by alice
Tags: Easy, Etoufee, Shrimp
INGREDIENTS
- 1cancream of mushroom soup
- 1cancream of celery soup
- 1can diced roteltomatoes and green chilies
- 1cup choppedonions
- 1cup choppedgreen bell peppers
- 1-2lbshrimp, cleaned & deveined
- 1/2cupbutter
-
SERVE WITH
- hotwhite rice
DIRECTIONS
- Melt butter in large saucepan.
- Sautee veggies til crisp-tender.
- Add soups& tomatoes.
- Simmer 45 minutes, then add shrimp.
- Cook til pink.
- Serve over hot white rice.
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May 20th, 2006 by alice
Tags: Cakes, Crab, Key, Style, West
INGREDIENTS
- 1lbcrabmeat(I use canned,lump)
- 2slicesbacon(cooked crisp & crumbled)
- 2tablespoonsonions(minced)
- 1/2red bell pepper(cleaned & chopped fine)
- 1/2green bell pepper(cleaned & chopped fine)
- 1celery rib(chopped fine)
- 1clovegarlic(minced)
- 1/4cupfresh herbs(parsley, cilantro, basil)
- 3-4tablespoonsbreadcrumbs
- 1 1/2teaspoonsOld Bay Seasoning
- salt and pepper
- 1pinchcayenne
- 1egg(beaten)
- 1-2tablespoonheavy cream
- 3tablespoonsbutteror oil
DIRECTIONS
- When preparing bacon, remove from pan and sautee onions, peppers, celery & garlic in bacon drippings.
- Transfer to a bowl, add crabmeat, herbs& breadcrumbs.
- Fold in egg & cream.
- Form into patties, size of your choice.
- Wrap & refrigerate atleast 30 minutes.
- Pan fry cakes in butter/oil til crispy on both sides, approximately 3 minutes per side.
- Serve with horseradish/mustard sauce.
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May 20th, 2006 by alice
Tags: Cranberry, Pork, Roast
INGREDIENTS
- 4lbspork roast, boneless & tied
- salt & pepper
- 1 (16 ounce)canwhole berry cranberry sauce
- 1/4cup choppedyellow onions
- 3/4cuporange juice
- 1/4teaspooncinnamon
- 1/4teaspoonginger
DIRECTIONS
- Rub roast with salt& pepper.
- Place on roasting rack in pan.
- Cook in 325 degree oven for 2 1/2-3 hours, or until meat reads 175 internally on meat thermometer.
- In the meantime, combine remaining ingredients in a saucepan, bring to a boil and remove from heat.
- Halfway through roasting, beign basting with cranberry mixture.
- The remaining mixture can be served on the side with the thinly sliced pork.
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May 20th, 2006 by alice
Tags: Creatraditional, Fudge, How, Make
INGREDIENTS
- 2tablespoonsunsalted butter, plus more for pan(not margarine)
- 3tablespoons best-qualitycocoa powder(Dutch process will give superior results)
- 2cupssugar
- 2/3cupwhole milk(do not use reduced fat milk.)
- 3ounces best-qualitysemisweet chocolate, finely chopped(baking chocolate)
- 2tablespoonslight corn syrup
- 1teaspoonvanilla extract
- 1cupwalnut halves, cut into large pieces (optional)
DIRECTIONS
- You will need a candy thermometer.Make your fudge on a dry day.Too much humidity will keep the fudge from setting up properly.
- Butter an 8-by-8-by-2-inch pan and place it in the fridge.Alternately, use a loaf pan if you want really thick pieces.
- Sift cocoa powder and sugar into a medium bowl.
- Prepare an ice bath.I use my sink, filling it with approximately 2″ of water, then adding a bunch of ice.
- In a small saucepan, combine milk and cocoa-powder mixture with a wooden spoon until a sandy, pastelike texture forms.
- Add chocolate, butter, and corn syrup.
- Cook on med-low heat (don’t let it boil yet), stirring constantly, until sugar has dissolved completely (very important), 7 to 10 minutes.
- Using a pastry brush dipped in cold water, wash down any sugar crystals that form along the sides of pan.
- Clip a candy thermometer to the side of the pan, making sure the tip of the termometer does not touch the bottom of the pan.
- Increase heat a bit until the fudge starts to boil.When the fudge begins to boil, stop stirring and don’t stir AT ALL for the rest of the cooking time or the fudge will be grainy.
- Keep the syrup boiling, being careful that it dosen’t boil over.
- When the candy thermometer registers 236°, remove the pan from heat, and place in ice bath for 5 seconds.
- Transfer pan to a heat-proof surface, and let sit until thermometer registers 110°, about 45 minutes.
- Add vanilla, and using a wooden spoon, stir fudge briskly until it thickens and begins to lose its sheen, 2 to 3 minutes (it may take a little longer to set up).
- Stir in walnuts, if desired.
- Spread fudge into prepared pan with wooden spoon.Cover with plastic wrap; chill 30-60 minutes.Cut into 1-inch squares.
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