February 12th, 2007 by alice
Tags: Talarini
INGREDIENTS
- 2largegreen bell peppers, chopped
- 2largeonions, chopped
- 1-2lbhamburger meat
- 2 (8 ounce)canstomato sauce
- 1canwhole kernel corn(drained)
- 1-1 1/2lbVelveeta cheese(cubed)
- salt and pepper
- garlic salt
- 1 (10 ounce)packagenoodles(cooked)
DIRECTIONS
- Saute the bell peppers and onions in about 3 Tbsp.
- oil until onions and peppers are light brown.
- Add hamburger meat (bout a pound and a half) to peppers and onions, and cook until meat is browned.
- Drain off grease and add 2 cans (8oz.) tomato sauce,1 can corn and your Velveeta cheese (cubed).
- Season with salt and pepper,a little garlic salt and you can also add a little chili powder if desired.
- Pour this into 13by9by2 inch baking pan and add a 10 oz.
- package cooked noodles.
- Mix well and bake in 375 degree oven until cheese is melted.
- I can’t recall how long it actually takes to bake this, seems around an hour or so, maybe longer– It does make alot and I would suggest a huge bowl to mix it all in before you add it to your baking dish– Cook the noodles very first thing.
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February 12th, 2007 by alice
Tags: Raised, Waffles
INGREDIENTS
- 1 (1 tablespoon)packageactive dry yeast
- 1/4cupwarm water
- 2 1/4cups warmmilk
- 10tablespoonsbutter, melted
- 1teaspoonsalt
- 1teaspoonsugar
- 2cupsflour
- 2eggs, lightly beaten
- 1/8teaspoonbaking soda
DIRECTIONS
- The night before or at least 4 hours before you plan to serve the waffles, proof the yeast in the water for 10 minutes; add the milk, butter, salt and sugar; stir in flour and beat for 1 minute; cover and set aside at room temperature.
- When ready to make waffles, beat in eggs and baking soda; bake in waffle iron and serve.
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February 12th, 2007 by alice
Tags: Buttered, Hot, Mix, Rum
INGREDIENTS
- 1lbbutter
- 2lbsbrown sugar
- 1 1/2tablespoonsground cinnamon
- 1/2teaspoonground nutmeg
- 1teaspoonvanilla extract
- rum
- boiling water
DIRECTIONS
- Soften butter and mix with brown sugar, cinnamon, nutmeg and vanilla.
- Refrigerate or freeze.
- For each serving, use 1 tablespoon of the mix, 1/2 ounce to 1 1/2 ounces of rum and 6 ounces boiling water.
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February 12th, 2007 by alice
Tags: Ginger, Kisses
INGREDIENTS
- 2tablespoonsbutter
- 4ouncessugar
- 1tablespoongolden syrupor cane syrup
- 2smalleggs
- 8ouncesflour
- 1teaspoonbaking powder
- 1teaspoonginger, ground
- 1teaspooncinnamon
-
Highlander filling
- 3tablespoonsbutter
- 3tablespoonssweetened condensed milk
- 1tablespooncrystallized cherries, chopped
- 1tablespoonwalnuts, chopped
DIRECTIONS
- Cream the butter, sugar and golden syrup.
- Beat the eggs until thick and mix in alternately with the dry ingredients.
- Bake in small spoonfuls on baking paper covered trays for 10-12 minutes at 400 F.
- Make up the Highlander filling by softening the butter and adding the rest of the ingredients.
- Put together the kisses using the Highlander filling.
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February 12th, 2007 by alice
Tags: Potatoes, Roastedions, Spinach
INGREDIENTS
- 2largeonions, halved and peeled
- 1 1/2lbsred potatoes, scrubbed
- 2clovesgarlic, peeled and partially crushed
- 3tablespoonsolive oil
- 1tablespoonbalsamic vinegar
- 1bay leaf
- 1teaspoon choppedfresh rosemary
- 2tablespoonsvegetable brothor water
- 4cupsspinach, rinsed and chopped
- salt and pepper
DIRECTIONS
- Preheat oven to 400 degrees Farenheit.
- Lightly oil a large roasting pan.
- Mix oil and vinegar in a bowl, add garlic, salt, and pepper.
- Trim ends off onions, and cut into wedges from end to end.
- Cut potatoes in large wedges.
- Place potatoes and onions in bowl with dressing, toss well.
- Spread potatoes and onions in single layer in roasting pan, and sprinkle with water or vegetable broth.
- Roast 30 minutes, stirring only once or twice and adding more water or broth if needed.
- Add spinach, and cook for about 10 minutes more.
- Alternatively: Sautee spinach and top with potatoes and onions.
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