October 15th, 2006 by alice
Tags: Baked, Cheddar, Garlic, Potatoes, Twice
INGREDIENTS
- 1headgarlic
- 4mediumrusset baking potatoes
- 3tablespoons softenedbutter
- 1/3cupsour cream
- 1 1/2cups gratedcheddar cheese
DIRECTIONS
- Preheat oven to 400°.
- Cut off and discard top third of garlic and wrap remainder in foil.
- Prick potatoes with a fork and bake with garlic on middle rack of oven for 45 minutes.
- Remove garlic to cool and continue baking potatoes until tender, about 20 minutes more.
- Squeeze garlic cloves into a bowl and discard skins.
- Stir in butter, sour cream and 1 cup of the cheddar cheese.
- Cut potatoes lengthwise, removing top fourth of each potato and discard.
- Scoop out potatoes and add to cheese mixture.
- Mash with a fork to combine.
- Season with salt and pepper to taste and divide among potato shells.
- Arrange potatoes in a small baking pan and sprinkle with remaining 1/2 cup of cheese.
- Bake until heated through, about 15 to 20 minutes.
Posted in Recipes | No Comments »
October 15th, 2006 by alice
Tags: Dessert, Freeze, Orange, Pie
INGREDIENTS
- 1deep dish pie shell, baked
- 1 (3 ounce)packageorange flavor gelatin
- 2/3cup good qualityorange juice(boiled and hot)
- 1cupvanilla ice cream, softened
- 1 (11 ounce)canmandarin oranges, drained(can use the juice with the orange juice to make 2/3 cup)
- 1cupCool Whip Topping or la cremewhipped topping, thawed
DIRECTIONS
- dissolve gelatin in boiling orange juice.
- add softened ice cream by spoonfuls, blending until dissolved.
- chill until slightly thickened.
- stir in mandarin oranges.
- fold in whipped topping.
- pour into baked pie shell.
- freeze until firm (about 2 hours).
- remove from freezer 10 mins before serving.
Posted in Recipes | No Comments »
October 15th, 2006 by alice
Tags: Peppers, Southwestern, Stuffed
INGREDIENTS
- 1lblean ground beef
- 1/4cup choppedonions
- 1 (1 1/4 ounce)packagetaco seasoning mix
- 1egg, beaten
- 2cupscooked rice
- 4-6bell peppers
- 1 (19 ounce)candiced tomatoes
- 1(15-16 ounce)jarsalsa
- shreddedcheddar cheese
- sour cream
DIRECTIONS
- Combine beef, onion, seasoning mix and egg in a large bowl.
- Add rice and mix well.
- Cut peppers in half lengthwise; remove seeds and membrane.
- Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer.
- Place peppers, cut side up, on top of the tomatoes.
- Spoon beef mixture into peppers, mounding as necessary.
- Top each pepper with salsa.
- Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.
- Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts- less than a minute, so watch carefully!
- Serve with sour cream and additional salsa.
Posted in Recipes | No Comments »
October 15th, 2006 by alice
Tags: Baked, Potatoes, Sweet, Twice
INGREDIENTS
- 12smallsweet potatoes(8oz ea)
- 3/4cupbutter, softened
- 3/4cuplight brown sugar
- 2cupspecans, toasted and coarsely chopped
- 1 1/2cupsminiature marshmallows
- 1/2cupflour
DIRECTIONS
- Pierce potatoes, place on baking sheet and bake at 400° for 60 minutes or until done.
- In medium size bowl, combine the butter and sugar until well blended.
- Gradually stir in pecans, marshmallows and flour until mixture forms loose crumbs.
- Remove potatoes from oven and slash each one lengthwise.
- Gently push ends together to open the slash.
- Stuff opening of each potato with marshmallow mixture.
- Bake at 400° for about 5 minutes or until stuffing is golden brown.
- Be careful not to let marshmallows burn.
Posted in Recipes | No Comments »
October 15th, 2006 by alice
Tags: Classic, Updated, Waldorf
INGREDIENTS
- 1cupmayonnaise
- 1teaspoon gratedlemons, rind of
- 1teaspoonfresh lemon juice
- 5smallgranny smith apples, unpeeled,cored,diced
- 1 1/2cups choppedcelery
- 1 1/2cups choppedradishes
- 1/2cup finely choppedred onions
- 3/4cupdried cranberries
- 1 1/2cupsroasted cashews, chopped
DIRECTIONS
- Mix mayonnaise, lemon peel and fresh lemon juice in medium bowl to blend.
- Season with salt and pepper to taste.
- Refrigerate.
- Toss apples, celery, radishes, cranberries and red onions in large bowl.
- Add lemon mayonnaise and toss to coat.
- Can be prepared 1 day in advance.
- Cover and refrigerate.
- Right before serving, fold in the cashews.
Posted in Recipes | No Comments »
