June 3rd, 2007 by alice
Tags: Corn, Creaholiday
INGREDIENTS
- 2 (14 ounce)canscorn(not creamed corn)
- 1packagecream cheese
- 3tablespoons redpimientos (optional)
DIRECTIONS
- Drain liquid from corn, set liquid aside.
- Place corn and cream cheese in a pan over medium-low heat.
- Cook until cream cheese is melted, stirring frequently.
- Do not let cream cheese burn.
- If mixture seems clumpy, add some of the corn juice back into the mixture.
- Stir in pimentos until they are heated.
- Serve as desired.
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June 3rd, 2007 by alice
Tags: Holidaycheeseburger, Roman, Spaghetti
INGREDIENTS
- 1lbspaghetti, cooked
- 1lbground beef
- 1largeonion, chopped
- 2 (28 ounce)canstomato puree
- 1lbAmerican cheese or cheddar cheese, cubed or shredded
- 1/4cupmargarine
- salt and pepper
DIRECTIONS
- Cook spaghetti until tender.
- Brown ground beef with chopped onion.
- Stir beef,cheese,tomato and salt and pepper to taste into spaghetti and mix well.
- Dot with margarine.
- Bake, covered,@ 350 for 45 minutes.
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June 3rd, 2007 by alice
Tags: Cheesecake, Peachy, Squares
INGREDIENTS
- 2cups peeled and sliced ripepeaches(about 4 large or 7-8 small)
- 2teaspoonscinnamon sugar
- 2 1/2cupsflour
- 1 1/2cupspowdered sugar
- 1/2cupbutter, chilled(2 sticks)
- 1 (8 ounce)packagecream cheese, softened
- 1 (14 ounce)cansweetened condensed milk
- 1egg
- 2teaspoonsvanilla extract
DIRECTIONS
- Preheat oven to 350 degrees.
- Peel, core and thinly slice peaches (or chop, your choice) Toss peaches with cinnamon sugar and set aside.
- In a large bowl, sift flour and powdered sugar.
- Add the two sticks of butter, and cut into the flour and sugar until mixture is crumbly and a bit dry.
- I use my hands, as I do not have a food processor.
- Remove two cups of the flour/sugar mixture to use later for the topping.
- Press the remaining mixture into the bottom of an ungreased 9×13″ pan, evenly, to form the bottom crust.
- Bake crust in 350 degree oven for 15 minutes.
- While crust bakes, beat the cream cheese until fluffy.
- Pour in condensed milk and beat until smooth.
- Add egg and vanilla and mix well.
- When crust has baked for 15 minutes, remove from oven and place the peaches over the crust in an even layer.
- Any peach juice can be added on top as well.
- Next, pour the cream cheese mixture over the peaches.
- I try and smooth over any peaches that might be”poking” up throught the cream.
- Now sprinkle the reserved flour/ sugar mixture over the cream filling.
- I use a fork to break up any chunks, so the crust lies evenly.
- Bake in the oven for 30-35 minutes.
- Peaches should begin to bubble, and the outer crust should just be starting to brown on top.
- It is better to cut this dessert into squares when it has cooled entirely, but it is absolutely incredible warm, just from the oven!
- Please store leftovers in the refrigerator.
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June 3rd, 2007 by alice
Tags: Basil, Tomato, Zucchini
INGREDIENTS
- 1cantomato soup
- 1tablespoonlemon juice
- 1teaspoon dried crushedbasil leaves
- 1tablespoongarlic powder
- 4mediumzucchini, sliced
- 1onion, chopped
DIRECTIONS
- Mix soup, lemon juice, basil, garlic powder, zucchini, and onion in skillet.
- Heat to a boil over high heat.
- Reduce heat to low, cover and cook for 15 min.
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June 3rd, 2007 by alice
Tags: Freshsparagus, Pheasant, Salad
INGREDIENTS
- 2 1/4lbspheasants
- 1 1/2teaspoonssalt
- 1clove
- 1/2bay leaf
- 1onion
- 2/3cup slicedleeks, white part only
- 1mediumcarrot, sliced
- 1stalkcelery, halved
- 4 1/2cupsfresh asparagus, cut in 2 inch pieces
- 2tablespoonscider vinegar
- 1/8teaspoonpepper
- 1/8teaspoonsugar
- 1/4cupcorn oil
- 2tablespoons choppedchives
DIRECTIONS
- Sprinkle pheasant and giblets with 1 teaspoon salt.
- Cover with water and bring to a boil.
- Skim as needed.
- Use clove to apike bay leaf onto onion, add to pheasant.
- Reduce heat and simmer 1 1/2 hours.
- After pheasant has cooked 30 minutes, add leeks, carrot and celery; continue cooking, uncovered, the remaining time.
- At the end of the cooking time, remove pheasant from the pan.
- Strain broth, then bring to a boil again.
- Add asparagus stem pieces and simmer in broth for 15 minutes, adding tips after 8 minutes.
- Remove pheasant meat from bones, cut in even pieces.
- Remove asparagus from broth; add to pheasant and cool.
- Mix vinegar with 1/2 teaspoon salt, pepper, sugar and oil.
- toss pheasant and asparagus with dressing.
- Sprinkle with chives and serve.
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