June 10th, 2006 by alice
Tags: Cajun, Chowder, Corn
INGREDIENTS
- 3tablespoonsbutter
- 1mediumonion, chopped
- 3tablespoonsflour
- 1-1 1/2cupchicken broth
- 1cupCheez Whiz
- 4-6 par cooked cubedpotatoes(reserve 1 cup of potato water)
- 2cups cubedcooked ham
- 1 (14 ounce)cancanned corn niblets, with liquid
- 2 (14 ounce)canscreamed corn
- 4cupsmilk
- 1/2lbtubettior elbow macaroni
- cajun spices
DIRECTIONS
- Melt the butter in the bottom of at least a 12 quart stock pot.
- Add onion and cook until translucent.
- Add flour to make a roux and cook for 3 minutes.
- Add chicken stock, mix until smooth.
- Add cheez whiz, stir until smooth.
- Add the potatoes, potato water, ham, both kinds of corn, the milk and the raw macaroni.
- Be sure to stir so that the noodles don’t stick to the bottom and burn.
- When noodles are cooked and soup is nice and thick, (add more milk or chicken stock if it thickens too much) add cajun spices to your liking.
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June 10th, 2006 by alice
Tags: Cake, Cream, Easy, Ice
INGREDIENTS
- 1chocolate graham wafer pie crust
- mint chocolate chip ice cream(I usually buy 1/2 gallon and just fill up the crust)
DIRECTIONS
- Cover bottom of pie crust with ice cream, add your favorite topping (buttescotch, chocolate, strawberry, etc) cover with more ice cream and end with your favorite topping. Freeze until ready to serve.
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June 10th, 2006 by alice
Tags: Cranberry, Scones
INGREDIENTS
- 2cupsflour
- 5tablespoonssugar
- 1tablespoonbaking powder
- 1/2teaspoonsalt
- 6tablespoonsunsalted butter, cut into small pieces
- 2/3cuphalf-and-half
- 1cup halvedcranberries, drained on paper towels
DIRECTIONS
- Preheat the oven to 425 degrees.
- Mix flour, sugar, baking powder and salt.
- Cut in butter with a pastry blender until the mixture is coarsely crumbed.
- Mix in half and half, stirring just until moistenend.
- Fold in cranberries.
- Lightly flour a work surface, and knead the dough gently a few times.
- Do not overwork.
- Pat the dough out into a 1″ thick round and cut it into 8 wedges.
- Brush the wedges with half and half and sprinkely them with sugar.
- Bake 12-15 minutes, until golden brown.
- Cool on a rack before serving.
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June 10th, 2006 by alice
Tags: Borscht, Easy, Quick
INGREDIENTS
- 6cups finely shreddedcabbage(you can use coleslaw mix)
- 1cupvegetable broth(beef broth ok)
- 1 (15 ounce)cangreat northern beans or cannellini beans, rinsed and drained
- 1 (14 1/2 ounce)candiced tomatoes(undrained)
- 1 (14 1/2 ounce)can slicedbeets(undrained)
- 1 (8 ounce)cantomato sauce
- 1largeonion, sliced(rings separated)
- 1/4cupsugar
- 2tablespoonsvinegar
- 1/4teaspoondried dill (optional)
- 1/4teaspoonpepper
- 6tablespoonssour cream (optional)
- 6fresh dill sprigs(for garnish)(optional)
DIRECTIONS
- In a soup pot, mix together all ingredients except sour cream and dill sprigs.
- Bring to a boil, then reduce heat, cover, and simmer 18-20 minutes.
- Serve garnished with sour cream and dill sprigs.
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June 10th, 2006 by alice
Tags: Marshmallow, Potato, Puffs, Sweet
INGREDIENTS
- 4cups cold cookedmashed sweet potatoes
- 2egg yolks(use egg yolks only if no eggs were added to the sweet potatoes before)
- 1teaspoonsalt
- 1/4cupbutter, melted
- 12largemarshmallows
- 4cups crushedcereal, flakes(Corn Flakes is good)
- 1/2cupCrisco shortening, melted
DIRECTIONS
- In a bowl, combine the mashed sweet potatoes with the egg yolks (if using) salt and melted butter; mix thoroughly.
- Divide into 12 portions (each portion will be about 1/3 cup).
- Mold each portion into a circle, and flatten Place 1 marshmallow in the center of each portion.
- Mold the potato batter around the marshmallow, leaving a small opening on top of the ball (to allow the steam from the marshmallow to escape when baking).
- In a bowl, combine the cereal flakes and the melted Crisco shortening.
- Roll the potato balls in the cereal flakes.
- Place the coated sweet potato balls on a cookie sheet and freeze.
- When ready to bake, remove the balls from the freezer.
- Place in a shallow greased baking dish.
- Bake in a 350 degree oven, for about 20 minutes.
- Do not defrost the puffs before baking.
- Note* the puffs must be frozen before baing.
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