October 5th, 2006 by alice
Tags: Dip, Layered, Mexican, Toms
INGREDIENTS
- 2avocados, peeled and seeded
- 2tablespoonslemon juice
- 2tablespoonspicante sauce(med or hot, I use Pace med salsa)
- 2tablespoons gratedonions
- 2 1/2cupssour cream
- 16ounces spicybean dip
- 2tomatoes, chopped
- 6scallions, chopped
- 1 1/2cups slicedpitted black olives(I omit these)
- 8ouncescheddar cheese, shredded
- tortilla chips
DIRECTIONS
- Beat avacados with lemon juice, picante sauce, grated onion& 1/2 c.
- sour cream until smooth–guacamole.
- (I use this for my guacamole with other recipes too, I love it so much.) Using 2 large platters or 2 9×13 in.
- pans, place half the bean dip into bottom of each.
- Carefully smooth half the guacamole on top of bean layer, and 1 c.
- of sour cream on top of guac.
- layer.
- Next layer half of the tomatoes, half the scallions, half the olives, and half the grated cheese into each pan.
- Chill and serve with chips.
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October 5th, 2006 by alice
Tags: Fruitcake, Nut, Pecan, Prefer, Squaresny, You
INGREDIENTS
- 1cupraisins
- 1/4cuprumor brandy (optional)
- 1cupunsalted butter(I just use regular butter and decrease the salt.)
- 3/4cupsugar
- 1/2teaspoonvanilla
- 2 1/4cupsflour
- 1/4-1/2teaspoonsalt, depending if using salted butter or unsalted
- 2eggs
- 3/4cupcorn syrup
- 1/3cupbrown sugar
- 2tablespoonsflour
- 2cupspecan halvesor almonds or walnuts(or a combination)
- 1cup choppedcandied fruit
DIRECTIONS
- Place raisins and rum, (I use apricot brandy but any flavor would do) in a small microwaveable bowl.
- Microwave, uncovered, on high for 1 minute to warm raisins so they will soak up brandy.
- Stir, then set aside.
- Preheat oven to 350*D.
- In a large mixing bowl, using electric mixer or spoon, beat butter with sugar until creamy.
- Beat in vanilla.
- In another bowl, use a fork to blend 2 1/4 cups flour with salt.
- Gradually stir into butter mixture (it will be dry) Press into ungreased 10X15inch jelly roll pan.
- Bake in center of oven until lightly golden, about 10 minutes.
- Meanwhile, whisk eggs in a large bowl.
- Add corn syrup, brown sugar,and the last 2 tablespoons of flour, Stir until mixed.
- Stir in raisins and any remaining brandy, nuts and candied fruit.
- Spread over partially baked warm crust, evenly distributing nuts and fruit.
- Bake in center of oven until it starts to set in the middle, from 20-25 minutes.
- I find 20-22 minutes is usualy enough.
- Set pan on rack to cool, then cut into bars.
- Store in a covered container in a cool dry place, they will keep well for at least a week and can be frozen.
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October 5th, 2006 by alice
Tags: Rosemarylmonds
INGREDIENTS
- 1/2lbwhole unblanched almonds(still in their brown skin)
- 3/4lb wholeblanched almonds
- 2tablespoons choppedfresh rosemary
- 1/4teaspooncayenne
- 2teaspoonsdark brown sugar
- 2teaspoonskosher salt
- 1tablespoon meltedbutter
DIRECTIONS
- Spread the almonds in a single layer on a baking sheet and toast at 350 degrees F.
- until they become fragrant and lightly toasted- about 8- 10 minutes.
- Meanwhile, mix the remaining ingredients in a large bowl (big enough to hold all of the almonds).
- When the almonds are toasted done, toss them immediately with the rosemary mixture (while they are still hot!).
- Toss thoroughly.
- Let cool, and toss again to break them up a bit (the sugar will cause them to stick together until they cool, then they will stay seperate).
- Store in an airtight container or serve slightly warm.
- NOTE: You can substitute any kind of nut, or a mix of nuts.
- Just make sure the nuts are raw and unsalted.
- You need about 1 1/4 to 1 1/2 pounds of nuts in total.
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October 5th, 2006 by alice
Tags: Crock, Harvest, Pot, Roast
INGREDIENTS
- 1beef roast, of any size and quality
- 1-2onion, sliced thickly
- 1largesweet potatoor yam, peeled and cut in chunks
- 1/2lb whole babyyellow squash, rinsed, with stems cut off
- 3smallgranny smith applesor othertart baking apples, cored and cut in large chunks(about 1 lb.)
- 1 1/2cups spicyapple cider
- 1/4cupapple cider vinegar
- 1/4cupbrown sugar
- garam masala(an Indian spice blend)
- kosher salt
- roux, for gravy (optional)
DIRECTIONS
- Place onions in bottom of slow cooker.
- Trim any visible fat from roast.
- Rub all over, on both sides, with garam masala and salt to taste.
- Place roast in slow cooker with yam or sweet potato, squash, and apples piled around it.
- Mix together spicy cider, vinegar, and sugar.
- (If store-bought spicy cider is not available, substitute 1 1/2 cups plain apple cider, 2 tablespoons orange juice, 1/4 teaspoon cinnamon, a pinch of ground nutmeg, 1/4 teaspoon orange or lemon zest, and a dash of lemon juice.) Pour liquid mixture over meat and vegetables, making sure all parts of the roast are covered by about the same amount of liquid, and no vegetables are dry.
- Cover and cook on”high” for 5 to 8 hours, or”low” 10 to 12 hours, until roast falls apart easily when tested with a serving spoon.
- If desired, add liquids to roux in a saucepan and whisk to make a gravy.
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October 5th, 2006 by alice
Tags: Biscuits, Creaswiss, Eggs
INGREDIENTS
- 6eggs
- 2green onions, sliced
- 2teaspoonsmargarineor butter
- 1cancream of chicken soup, with herbs,undiluted
- 2/3cupmilk
- 1cup shreddedswiss cheese
- pepper
- 1/4cup cooked crumbledbacon
- 4 hotbiscuits(tinned, frozen, or homemade)
DIRECTIONS
- In a bowl, beat eggs.
- Add the green onions; stir to combine.
- Add margarine to a skillet over medium heat; let melt.
- Add egg mixture; cook/scramble for 4-5 minutes or until eggs are firm but still moist.
- In a small bowl, add the soup, milk, cheese, and pepper to taste; stir to mix.
- Add to the eggs; stir gently.
- Cook until well heated.
- Split 1 hot biscuit on each plate; top with egg mixture; sprinkle with crumbled bacon.
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