September 2nd, 2006 by alice
Tags: Dip, Shrimp
INGREDIENTS
- 1 (3 ounce)packagecream cheese
- 1/2cupmayonnaise
- 1/2cup choppedgreen onions
- 1 (4 1/2 ounce)cansmall shrimp or baby shrimp, drained
- 1/2cup choppedcelery
DIRECTIONS
- Mix all ingredients together.
- Chill 4 to 5 hours.
- Serve with any crackers.
- Recipe Note:Ritz are our favorite.
Posted in Recipes | No Comments »
September 2nd, 2006 by alice
Tags: Ala, Corn, Mexicana, Soup
INGREDIENTS
- 2teaspoons mincedgarlic
- 3tablespoonsolive oil
- 1cup choppedonions
- 2fresh jalapeno peppers, seeds and ribs discarded and the flesh minced(2-inch, wear rubber gloves)
- 2teaspoonsground cumin
- 1 1/2teaspoonscoriander powder
- salt & freshly ground black pepper
- 1/2cup thinly slicedcarrots
- 1/2cup thinly slicedcelery
- 3 1/2cupschicken stock or canned chicken broth(or use vegetable broth to make it vegetarian)
- 8earscorn, shucked,the kernels cut off the cobs,and the kernels and cobs reserved separately
- 1red bell pepper, roasted and chopped fine
- 2-3tablespoons mincedfresh coriander or fresh parsley leaves, to taste
- cayenne, to taste if desired
- friedcorn tortilla strips, garnish
DIRECTIONS
- In a kettle cook the garlic in the oil over moderately low heat, stirring for 1 minute, add the onion and the jalapeno peppers, and cook the mixture, stirring, until the onion is softened.
- Add the cumin, the ground coriander seed, and salt and black pepper to taste and cook the mixture, stirring, for 2 minutes.
- Add the carrot and the celery and cook the mixture over moderate heat, stirring, for 5 minutes.
- Add the stock, the corn cobs, and 2 1/2 cups water and simmer the mixture for 15 minutes.
- Add all but 1 cup of the reserved corn kernels, simmer the mixture for 12 to 15 minutes, or until the kernels are very tender, and discard the cobs.
- In a blender puree the mixture in batches, blending each batch on high speed for at least 1 minute, or until it is very smooth.
- (If an even smoother soup is desired, after using the blender force the mixture through a fine sieve set over a bowl, pressing hard on the solids.) Let the soup cool to room temperature.
- In a small saucepan of boiling water boil the remaining 1 cup reserved corn kernels for 2 to 4 minutes, or until they are tender, drain them in a colander, and refresh them under cold water.
- Stir the corn into the soup with the roasted bell pepper, the minced coriander, the cayenne, and salt and black pepper to taste and serve the soup at room temperature.
- Garnish with fried tortilla strips.
Posted in Recipes | No Comments »
September 2nd, 2006 by alice
Tags: Cooker, Potatoes, Slow
INGREDIENTS
- 1 (2 lb)bagfrozen hash brown potatoes
- 2cups of shreddedcheese
- 1pintsour cream
- 1 (32 ounce)cancream of mushroom soup
- 1cupmilk
- 1mediumonion, chopped fine
- 1/2teaspoon seasonedgarlic pepper seasoning
- 1/4teaspoonseasoning salt
- 1/4teaspoononion powder
DIRECTIONS
- Mix together in very large mixing bowl.
- Place in a slow cooker (crock pot).
- Cover and cook on low 5-6 hours or until potatoes are tender.
- Recipe Note: This is great to take to a carry-in dinner.
Posted in Recipes | No Comments »
September 2nd, 2006 by alice
Tags: Crunch, Pie, Pumpkin
INGREDIENTS
- 1packageyellow cake mix
- 1 (16 ounce)canpumpkin puree
- 12ouncesevaporated milk
- 3eggs
- 1 1/2cupssugar
- 4teaspoonspumpkin pie spice
- 1/2teaspoonsalt
- 1cup choppedpecans
- 1cupbutter, melted
DIRECTIONS
- preheat oven to 350 degrees.
- butter a 9 x 13 pan.
- set oven rack to second lowest position.
- combine pumpkin, evaporated milk, eggs, sugar, spices and salt in a large bowl, beat well.
- pour into pan.
- sprinkle with cake mix evenly over pumpkin mixture.
- top with chopped pecans.
- drizzle with melted butter.
- bake 50-55 mins, or until golden.
- cool completely.
- serve with whipped cream.
- refrigerate any leftovers.
Posted in Recipes | No Comments »
September 2nd, 2006 by alice
Tags: Germ, Snackers, Wheat, Zucchini
INGREDIENTS
- 3/4cupmargarine
- 1cupbrown sugar
- 1egg
- 1teaspoonvanilla
- 2 1/2teaspoons gratedlemons, rind of
- 1cupwheat germ
- 2cupsflour
- 1 1/2teaspoonsbaking powder
- 1/2teaspoonsalt
- 1 1/2teaspoonscinnamon
- 1/4teaspoonnutmeg
- 3/4cupmilk
- 1/2cupraisins
- 1cup shreddedzucchini
DIRECTIONS
- Cream margarine and add sugar.
- Beat in egg and lemon peel.
- Add dry ingredients alternately with milk.
- Add zucchini and raisins.
- Drop by spoonfull onto greased cookie sheet (if using non stick pans omit grease).
- Bake at 375 degreesF for about 14 minutes.
Posted in Recipes | No Comments »
