September 14th, 2007 by alice
Tags: Marinated, Moms, Shrimp
INGREDIENTS
- 5lbs mediumcooked shrimp
- 1quartMiracle Whip
- 1/4cupfresh lemon juice
- 1largesweet onion, diced
DIRECTIONS
- Mix together Miracle Whip and lemon juice.
- Add shrimp and onions.
- Mix together and refrigerate for at least 24 hours.This is very important to get the right flavor.
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September 14th, 2007 by alice
Tags: Birds, Leftovers, Mimis
INGREDIENTS
- 1cupCrisco
- 1cuppeanut butter(regular or chunky)
- 3-4cups of leftovercereal(or whatever)
- 1/4cupwhole wheat flour
- 3/4cupraisinsor nutsor coconutor choppedapples(whatever you have)
DIRECTIONS
- In a saucepan, melt the crisco and peanut butter.
- Add the rest of the stuff; stir well.
- Let it cool some.
- When it is moldable, I put it in an onion bag and hang it.
- Any remaining can be put in the freezer for future use.
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September 14th, 2007 by alice
Tags: Cake, Freshpple, Grandma, Webbs
INGREDIENTS
- 3cupsflour
- 1/4teaspoonsalt
- 1teaspoonbaking soda
- 1teaspoonallspice
- 3eggs
- 2cupssugar
- 1 1/4cupsoil
- 1/4cuporange juice
- 3cupsapples, chopped
- 1cuppecans, chopped
-
For the glaze
- 1/2cupbutter
- 1cupsugar
- 1/2cupbuttermilk
- 1/2teaspoonbaking soda
DIRECTIONS
- Preheat oven to 325.
- Grease and flour a large bundt pan, set aside.
- In a large bowl, combine flour, salt, baking soda and allspice.Make a well, set aside.
- In a medium bowl, combine eggs, sugar, oil, and orange juice.Stir in apples and pecans.
- Add the wet mixture to the dry ingredients and stir until moistened.
- Pour batter into prepared pan, and bake for 1 to 1 1/2 hours, til tester comes out clean.Leave in pan for now.
- For the glaze, melt butter in medium saucepan and add remaining ingredients.Bring to boil and boil for a minute.
- Poke holes all over cake with a knife or the handle of a wooden spoon, and pour glaze over.If all of the glaze doesn’t fit at first, allow some to seep into the cake before pouring on the rest.
- Let set one hour in the pan before removing.
- Enjoy!
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September 14th, 2007 by alice
Tags: Clam, Sauce, White
INGREDIENTS
- 2tablespoonsbutter
- 1 (10 ounce)can wholeclams
- 2garlic cloves, smashed(lay garlic clove on board and smash, remove skin, do not chop)
- 1 (8 ounce)bottleclam juice
- 1cupwhite wine
- 1/2cupheavy cream
- 1mediumtomato, chopped(see note)(optional)
DIRECTIONS
- Melt butter in heavy skillet over med/low heat.
- Add whole clams with juice, and garlic. Cook over low heat until clams are heated through and edges begin to curl.
- Remove clams. Add the bottle of clam juice, white wine and heavy cream. Cook about 10 min to reduce slightly. This sauce will be thin. You want a bit of broth in your dish.
- Remove garlic cloves
- Add clams back into sauce and toss with your preferred pasta. I usually use fettuccini
- Note: I often like to add a chopped tomato to this sauce. You would add the tomato after the 10 min cooking time, just to warm the chopped tomato.
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September 14th, 2007 by alice
Tags: Butter, Muffins
INGREDIENTS
- 2cupsself-rising flour
- 1 (8 ounce)containersour cream
- 1cupbutteror margarine, melted
DIRECTIONS
- Stir together all ingredients just until blended.
- Spoon batter into lightly greased mini muffin pans, filling to the top.
- Bake at 350 for 25 minutes or until lightly browned.
- *For herbed muffins, add a tablespoon or two of your favorite chopped herb to the batter.
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