October 25th, 2006 by alice
Tags: Corn, Dinner, Pudding, Sunday
INGREDIENTS
- 1 (17 ounce)cancream-style corn
- 1 (17 ounce)canwhole kernel corn, drained
- 1/4cupmilk
- 3tablespoonssugar
- 2eggs, beaten
- 2tablespoonscornstarch
DIRECTIONS
- Preheat the oven to 350.
- Lightly grease a 2-quart casserole.
- In a large bowl, mix together all the ingredients.
- Pour the mixture into the greased casserole.
- Bake the pudding for 1 hour and 10 minutes, until firm in the center and golden.
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October 25th, 2006 by alice
Tags: Butter, Cookie, Peanut, Squares
INGREDIENTS
- 1/4cuppeanut butter
- 3/4cup packedbrown sugar
- 2largeegg whites
- 1/2teaspoonvanilla
- 3/4cupflour
- 1teaspoonbaking powder
- 2tablespoonssemisweet mini chocolate chips
DIRECTIONS
- Preheat oven to 350 and coat an 8-inch square pan with nonstick spray.
- Beat the peanut butter and brown sugar with an electric mixer until smooth.
- Add the egg whites and vanilla and beat again.
- Add the flour and baking powder and beat until well mixed.
- Stir the chocolate chips into the batter.
- Spread the batter in the pan.
- Bake for about 25 minutes or until a toothpick inserted in the center of the pan comes out clean.
- Cool in the pan and then cut into 16 squares.
- Store in the refrigerator.
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October 25th, 2006 by alice
Tags: Gallo, Pico
INGREDIENTS
- 4roma tomatoes
- 6green onions
- 2largejalapenos(including seeds)
- 1/8cupfresh cilantro, tops only
- 2clovesgarlic
- 1/2anaheim chili
- 1tablespoonlimes, juice of
- salt
- habanero peppers (optional)
DIRECTIONS
- Combine all ingredients in a food processor and process until coarse.
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October 25th, 2006 by alice
Tags: Chocolate, Delights, Lovers, Oatmeal
INGREDIENTS
- 1 1/4cupsall-purpose flour
- 1/3cupunsweetened cocoa powder
- 1/2teaspoonbaking soda
- 1/2teaspoonsalt
- 1cupbutter, softened
- 1 1/2cupssugar
- 1egg
- 1/4cupwater
- 1teaspoonvanilla
- 3cupsquick-cooking rolled oats
- 1cupsemisweet chocolate pieces
- 1cuppeanut butter chips
DIRECTIONS
- In a medium mixing bowl, combine flour, cocoa powder, baking soda and salt.
- Set aside.
- In a very large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds.
- Add the sugar and beat mixture till combined, scraping sides of bowl occasionally.
- Beat in egg, water and vanilla till combined.
- Beat in as much of the flour mixture as you can.
- Using a wooden spoon, stir in any remaining flour mixture and the rolled oats.
- Stir in chocolate pieces and peanut butter pieces.
- Drop dough by rounded tablespoon 2 inches apart on an ungreased cookie sheet.
- Bake in a 350 oven for 10 to 12 minutes or till the edges are set.
- Transfer cookies to a wire rack and cool.
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October 25th, 2006 by alice
Tags: Minnesota, Mushrooms
INGREDIENTS
- 16-24large freshbutton mushrooms(2 to 2 1/2 inches wide)
- 1 1/2cupsherb seasoned stuffing mix
- 1/2cupboiling water
- 1/3cupwild rice
- 3/4cup shreddedmozzarella-provolone cheese blend or pizza cheese(3 ounces)
DIRECTIONS
- For the wild rice, place it in a colander and rinse under cold running water.
- Place the rice in a small saucepan and cover with 1 cup of water.
- Bring to boiling and reduce the heat.
- Cover and simmer for about 50 minutes or till the wild rice is very tender.
- (Add more water, if needed, during the cooking.) Drain off any excess liquid and measure out 1 cup of wild rice.
- Rinse and drain the fresh mushrooms.
- Remove and discard the stems.
- Reserve the mushroom caps.
- For stuffing: In a medium mixing bowl, stir together stuffing mix and boiling water.
- Stir in cooked wild rice and cheese.
- Pile the stuffing into the mushroom caps.
- Arrange them in a 15×10x1-inch baking pan.
- Bake, uncovered, in a 375 oven for 10 to 12 minutes or till heated through.
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