September 6th, 2006 by alice
Tags: Dressing, Pasta, Potato, Salad
INGREDIENTS
- 1cup real hellmannmayonnaise
- 2tablespoonsvinegar
- 1tablespoonmustard
- 1teaspoonsugar
- 1teaspoonsalt
- 1/4teaspoonfresh ground black pepper
DIRECTIONS
- Stir all ingredients together.
- Mix in appropriate amount of potatoes/pasta and veggies such as chopped olives, capers, onion, green peppers, etc.
Posted in Recipes | No Comments »
September 6th, 2006 by alice
Tags: 3gredients, Butter, Peanut, Puffsly
INGREDIENTS
- 4tablespoonspeanut butter
- 20vanilla wafersor Ritz crackers
- 80miniature marshmallows
DIRECTIONS
- Spread 1/2 tsp peanut butter on each vanilla wafer.
- Top with 4 mini marshmellows.
- On foil-lined baking sheet, broil for 2-3 minutes.
Posted in Recipes | No Comments »
September 6th, 2006 by alice
Tags: Noodle, Ramen, Surprise
INGREDIENTS
- 1lbground beefor ground turkey
- 3packagesramen noodles(any flavor)
- garlic
- salt
- pepper
DIRECTIONS
- Brown the pound of ground beef, season the beef lightly with the garlic, salt, and pepper.
- While the ground beef is cooking, boil the ramen noodles until tender.
- when tender, drain and place back in the pot.
- When the beef is finished cooking add it to the noodles, then add the ramen noodle season packets to taste, and stir well.
Posted in Recipes | No Comments »
September 6th, 2006 by alice
Tags: Bread, Dumplings, Houskove, Knedliky
INGREDIENTS
- 2eggs
- 1/2cupmilk
- 1teaspoonsalt
- 3cupsflour, sifted with a pinch of baking powder
- 4sliceswhite bread, cut into cubes
DIRECTIONS
- Beat eggs, salt& milk in a large mixing bowl; add flour gradually.
- Continue beating with a large spoon (the dough must be smooth& stiff enough to hold its shape).
- Stir in bread cubes last.
- Have a clean, wet towel ready.
- Shape the dough with wet hands into an oblong, roll in a towel& drop into a large kettle of salted boiling water.
- Boil, covered, for 45 minutes.
- Remove the towel& slice the dumpling 1/2 inch thick (if not sliced immediately, the steam cannot escape& the dumplings will be soggy& hard).
- Keep hot until ready to serve.
Posted in Recipes | No Comments »
September 6th, 2006 by alice
Tags: Buttermilk, Chicken, Fried
INGREDIENTS
- 1cupbuttermilk
- 1lbboneless skinless chicken breasts, cut into 2 inch chunks
- 1/4cupyellow cornmeal
- 6tablespoonsall-purpose flour
- 1teaspoon coarsleyground pepper
- 1/2teaspoonsalt
- 1/4cupcorn oilor canola oil
- 1cupchicken broth
- 1teaspoonhot pepper sauce, to taste
DIRECTIONS
- Pour 1/2 cup of the buttermilk into a shallow dish just large enough to hold the chicken.
- Use your hand to flatten the chicken to an even thickness of about 1/2 inch.
- Dip the chicken in the buttermilk, turning to coat completly.
- In another shallow dish, combine the cornmeal, 1/4 cup of the flour, the pepper and salt.
- Dredge the chicken in the cornmeal patting the the mixture to coat the chicken all over.
- In a large frypan, heat the oil.
- Fry the chicken over medium high heat, turning once, until it is cooked through and the coating is dark golden brown, about 8 minutes total.
- Transfer the chicken to a plate.
- Stir the remaining 2 tablespoons of flour into the pan drippings and cook, stirring constantly until the flour paste takes on a golden colour, about 2 minutes.
- Whisk in the broth and remaining 1/2 cup of buttermilk.
- Cook, stirring up the browned bits on the bottom of the pan, until the gravy is bubbly.
- Reduce the heat to medium low and continue to cook, stirring, for 2 minutes.
- Season with hot pepper sauce, salt and pepper.
- Serve the chicken with the gravy ladled over it.
Posted in Recipes | No Comments »
