September 16th, 2006 by alice
Tags: Butter, Cookies, Peanut, Rollo
INGREDIENTS
- 1/2cupbutter, softened
- 1/2cuppeanut butter
- 1/2cupwhite sugar
- 1/2cupbrown sugar
- 1egg
- 1 1/2cupsflour
- 1/2teaspoonbaking powder
- 3/4teaspoonbaking soda
- 1/4teaspoonsalt
- 24 rollochocolate-covered caramel candies
- granulated sugar
DIRECTIONS
- Set oven to 375 degrees.
- Cream the butter, peanut butter, sugars and egg.
- Sift together, the flour baking powder, baking soda and salt.
- Gradually add the dry ingredients to the butter mixture; mix well.
- Roll the dough into approx 24 small balls.
- Place one Rollo candy in the center of each ball.
- Roll each ball in the granulated sugar.
- Place the cookies on a greased cookie baking sheet.
- Bake for 8-10 mins.
Posted in Recipes | No Comments »
September 16th, 2006 by alice
Tags: Chicken, Marinade, Steak, Tip, Wing
INGREDIENTS
- 5lbschicken wings, cut off the tip part & discard or sirloin steaks, tips
- 1cuplow sodium soy sauce
- 1cupolive oil
- 7clovesgarlic, mashed
- 1teaspoongarlic salt
- 2tablespoonslemon juice
DIRECTIONS
- Add all ingredients together (chicken or steak, not both!) in a large bowl and cover or I also use the large ziplock bags.
- Marinate at least 6 hours, overnight even better!
- Discard marinade.
- Bake chicken wings in oven at 350 degrees for 45 minutes.
- Grill steak tips on outdoor grill for 20 minutes or until done to your liking.
Posted in Recipes | No Comments »
September 16th, 2006 by alice
Tags: Christmas, Haystacks
INGREDIENTS
- 10ouncesvanilla chocolate chips
- 1cupalmonds, toasted,and coarsely chopped
- 1/2cupcandied red cherries, quartered
- 1/2cupgreen glazed cherries, quartered
- 1/2cupsweetened flaked coconut
DIRECTIONS
- Line a cookie sheet with wax paper.
- In a double broiler over low heat, or in the microwave, melt the chips until smooth.
- Remove from the heat, and stir in the almonds and the red and green cherries.
- Drop by tablespoons onto the prepared cookie sheet.
- Sprinkle with the coconut.
- Refrigerate until firm.
- Store in an airtight container.
Posted in Recipes | No Comments »
September 16th, 2006 by alice
Tags: Chili, Gift, Mix, Rice, Soup
INGREDIENTS
-
DRY SOUP MIX
- 1/4cupdried split peas(I used green)
- 1/4cupred lentils(can use yellow or brown ones)
- 1/4cuporzo pasta(I used multi-colored orzo)
- 2 1/2tablespoonslow-sodium beef bouillon powder
- 2tablespoonspearl barley
- 2tablespoons dried choppedonions
- 1teaspoonitalian seasoning
- 1/4teaspoonground cumin
- 1/2teaspoonchili powder
- 1/4teaspoonground black pepper
- 1/2teaspoongranulated sugar or Splenda granular(not packets)
-
LAST-MINUTE INGREDIENTS
- 8ounceslean ground beefor venisonor bulk sausage
- 1 (10 ounce)can tomatoes withgreen chilies(I used Rotel brand)or canned tomatoes
- 2quartswater
- 1 (16 ounce)canchili beans(I used Bush’s)(optional)
DIRECTIONS
- NOTE: Ingredients do not contain salt, which allows recipient to salt to taste.
- Mix all dry ingredients together and pour into a sealable jar or plastic bag.
- Enclose Cooking Instructions (see below).
- Slip into a decorative celophane bag and attach a bow.
- Give as a hostess gift or add to a gift basket.
- COOKING INSTRUCTIONS: Bring 2 quarts of water to a boil.
- Add Dry Package Mix and tomatoes with green chilis.
- Stir and cook for 35-45 minutes, or until lentils and barley are tender.
- While soup is cooking, brown ground beef in a hot skillet until no longer pink, breaking up beef as you brown it.
- Pour beef into a colander and rinse under hot water.
- Drain well.
- Add to soup mixture.
- Add chili beans and continue to cook until beans are hot.
- Taste for seasonings, adding a little salt if needed.
- TO SERVE: Ladle into large bowls and serve with crackers, cornbread, or toasted sourdough bread.
- OPTIONAL GARNISHES: Top each serving with any or all of the following: grated cheddar cheese, a dollop of sour cream, chopped pickled jalapenos.
- VARIATIONS: (1) You can add or substitute (for the chili beans), any of the following: canned black beans, great northern beans, navy beans, kidney beans, or corn.
- You may need to add an additional cup or 2 of water.
- (2) Bulk sausage (beef or venison) can be substituted for the lean ground beef.
- NOTE: If you use plain canned tomatoes instead of tomatoes with green chilis, you will need to add a can chopped green chilies, or about 1/8-1/4 tsp.
- crushed red pepper flakes or cayenne pepper to compensate for the heat nd flavor or the tomato/green chili mixture.
Posted in Recipes | No Comments »
September 16th, 2006 by alice
Tags: Greek, Meatballs, Sauce, Soutzoukakia, Tomato
INGREDIENTS
- 2slices thickdense bread(crusts removed)
- 1/2cupdry red wine
- 1lb groundlean meat(beef or veal)
- 1/2cup finely choppedonions
- 2garlic cloves, crushed
- 1egg
- 2tablespoons choppedparsley
- 2tablespoons gratedkefalograviera cheeseor mizithra cheese(parmesan makes an excellent substitute)
- 1/2teaspoonoregano
- 1/2teaspoonground cumin
- salt and pepper
- flour(for dredging)
- 2tablespoonsolive oil
-
Sauce
- 2lbsfresh tomatoes
- 1tablespoonvinegar
- 1garlic clove, chopped
- 1bay leaf
- 3/4teaspoonsugar
- 1/2teaspoonground cinnamon
- 1/4teaspoonground cloves
DIRECTIONS
- Soak the bread in the wine for about 5 minutes, or until thoroughly softened.
- Then, squeeze out and reserve the excess wine.
- In a large bowl, combine the ground meat with the wine soaked bread, onion, garlic, egg, parsley, grated cheese, cumin, and salt and pepper to taste.
- Mix the ingredients until thoroughly blended.
- Cover and chill for 1 to 2 hours.
- Dampen your hands, pinch off small portions of meat mixture, about the quantity of a teaspoon or just over, and shape into approximately 20 oval rolls (looks sort of like an elongated, slightly flattened, meatball).
- Dredge them in flour.
- Heat olive oil in a large frying pan.
- Add the meatballs and fry until browned all over, turning occasionally and allowing time for the meat to cook thoroughly. (alternatively, if you want a ‘lighter’ recipe, you could just brown in a non-stick pan or bake them in the oven - not as flavourful, but still good).
- Remove from the pan using a slotted spoon and set aside.
- Strain the oil you fried the meatballs in through a fine sieve into a cooking pan.
- Add all the sauce ingredients, and the reserved wine.
- Bring to a boil and simmer until the sauce is thick.
- Drop in the meatballs, stir to cover all over with the sauce, and simmer covered for 15 minutes.
- Serve hot with rice, french fries, or mashed potatoes.
Posted in Recipes | No Comments »
