June 21st, 2006 by alice
Tags: Beef, Cheese, Cream, Dip, Dried
INGREDIENTS
- 1 (2 1/2 ounce)jardried beef, finely chopped
- 3-4green onions, chopped(i like a lot of onion in mine)
- 1 (8 ounce)packagecream cheese
- 1/4-1/2cupsour cream(add enough to make a creamy consistency)
- 1tablespoongarlic powder, i just keep sprinkling and mixing until i get the flavor desired
DIRECTIONS
- Mix everything together with a mixer, serve with Wheat thins or Triscuits.
- Enjoy!
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June 21st, 2006 by alice
Tags: Beyond, Cranberry, Easy, Sauce
INGREDIENTS
- 1 (12 ounce)bagfresh cranberries
- 1 (18 ounce)jarorange marmalade
DIRECTIONS
- Preheat oven to 350 degrees Fahrenheit.
- Rinse cranberries in a sieve or colander.
- Sort through the cranberries and discard any shrivled or any that are unsuitable for cooking.
- Place the cranberries in a 9×9 pyrex pan.
- Spoon the marmalade over the cranberries.
- Bake at 350 degrees for 15 minutes, then stir.
- Bake for another 15 minutes.
- Remove from oven, pour into a serving bowl.
- Cool, then refrigerate.
- If you do not like orange marmadalade, you can substitue apricot, peach or almost any other flavor, but the orange really is the best.
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June 21st, 2006 by alice
Tags: Coconut, Custard, Pie, Ricotta
INGREDIENTS
- 2lbswhole milk ricotta cheese
- 1cupsugar
- 5egg yolks
- 1cup shreddedcoconut
- 1teaspoonvanilla
- 110-inch pie shell
DIRECTIONS
- Preheat oven to 400*.
- Combine cheese, sugar, egg yolks, coconut and vanilla and blend well.
- Pour into prepared pie crust.
- Bake for 20 minutes at 400*, then reduce heat to 350* and bake for another 35-40 minutes.
- Let pie cool at least one hour before serving.
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June 21st, 2006 by alice
Tags: Marinatedvocado, Mozzarella, Mushroom, Stuffed, Tomatoes
INGREDIENTS
- 4largetomatoes, vine ripened
- 2avocados, cut in 1/2 inch cubes
- 6ouncesmozzarella cheese, cut in 1/2 inch cubes
- 4ouncesmushrooms, stems removed,caps sliced
-
Dressing
- 5clovesgarlic, chopped
- 1tablespoonfresh basil, chopped
- 2tablespoonsbalsamic vinegar
- 1teaspoonDijon mustard
- 4tablespoonsextra virgin olive oil
- 2tablespoonsdry white wine
- salt and pepper, to taste
- chives(for garnish)(optional)
DIRECTIONS
- Cut each tomato in half and scoop out the seeds.
- Set the halves on a serving platter.
- In a blender, whiz the garlic, basil, balsamic vinegar, mustard, olive oil and white wine.
- Taste.
- Adjust flavor to your palate as necessary— then add salt and pepper to taste.
- In a medium size bowl, toss dressing with avocado, mushroom and mozzarella until coated.
- Cover and set aside in the refrigerator for 30 minutes to marinate.
- Stuff the tomato halves with the avocado/mozzarella mixture, garnish with chives and serve.
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June 21st, 2006 by alice
Tags: Chops, Harvest, Pork, Stuffed
INGREDIENTS
- 3lbspork chops(6-8 thick chops)
- 3kaiser rolls, day old
- 4ouncesdried currants
- 1bunchparsley
- 2cupssour cream
- 2tablespoonsflour
- 2apples(sour variety like granny smith)
- 4ounces pittedprunes
- 1egg
- 1teaspoonground cardamom
- 1tablespoonbutter
- salt and pepper
- 3-5sprigsfresh parsley(to garnish)(optional)
DIRECTIONS
- Slice each pork chop open so that it forms a pouch.
- Rub salt and pepper generously into the meat.
- Cut the rolls into small cubes and brown them in butter; put the browned cubes in a bowl.
- Add raisins, chopped apples, quartered prunes, finely chopped parsley, and the egg to the croutons and mix well.
- Add cardamom, 1/2 tsp salt and 1/2 tsp pepper and stir.
- Divide the stuffing among the pork chops, filling each pouch.
- Note: If you have too much stuffing for the chops, spoon it into a buttered baking dish reserve it as a side dish for another meal.
- To serve– bake for 30 minutes in a 350 degree F oven; this is great served with chicken or pork as a side dish.
- Either lace the chops shut with kitchen twine and a kitchen needle, or use toothpicks to hold the stuffed chops together.
- Melt the butter in a large skillet and sear the stuffed chops over high heat until nicely browned on both sides.
- Add 1 1/2 cups of water to the pan, reduce the heat to low, cover and let simmer for 1 1/2 to 1 3/4 hours.
- Remove the chops to a heated platter.
- If pan juices have boiled down, add 1/2 cup of hot water to the pan and deglaze the bottom.
- If pan juices have not boiled down, turn heat to medium high and reduce until only about 1/2 cup of liquid remains.
- Stir in the sour cream and flour and thicken the sauce over medium heat for 5- 10 minutes.
- Taste the sauce and add salt and pepper if necessary.
- Spoon a generous amount of sauce onto each serving plate and top with a stuffed chop.
- Garnish with a sprig of fresh parsley, if desired.
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