January 17th, 2008 by alice
Tags: Gingerbread, Pie, Pumpkin
INGREDIENTS
- 1cupcanned pumpkin
- 1/3cupsugar
- 1teaspoonpumpkin pie spice
- 1 slightly beatenegg
- 1/2cuphalf-and-halfor light cream
- 1 (14 1/2 ounce)packagegingerbread mix
- whipped cream (optional)
DIRECTIONS
- Preheat oven to 350 degrees.
- Coat a 10-inch deep-dish pie plate or an 8×8x2-inch baking dish with cooking spray; set aside.
- In small mixing bowl, combine pumpkin, sugar and pumpkin pie spice.
- Add egg.
- Beat lightly with a rotary beater or fork just until combined.
- Gradually stir in half-and-half, mix well.
- Prepare gingerbread mix according to package directions.
- Pour batter into prepared pie plate or dish.
- Lightly spoon pumpkin mixture over gingerbread batter; swirl gently using a table knife.
- Bake for 50 minutes for pie plate or 60 minutes for baking dish or until a pick inserted in gingerbread portion comes out clean.
- Cool slightly.
- Serve warm or at room temperature with whipped cream, if desired.
Posted in Recipes | No Comments »
January 17th, 2008 by alice
Tags: Italian, Meat, Sauce
INGREDIENTS
- 3onions
- 3carrots
- 3stalkscelery & leaves
- 2tablespoonsolive oil
- 1lbground beef
- 1lbground pork
- 1cupwine
- 5teaspoonssalt
- 1/2-1teaspoonblack pepper
- 2 (28 ounce)canstomatoes(chopped or Kitchen Ready)
- 6ouncestomato paste
- 6ounceswater
- 1slicesalt pork (optional)
DIRECTIONS
- Place the onions, carrots, celery, and salt pork (if using) in a food processor and process to a fine paste. In a heated skillet with olive oil, brown this combination.
- Add the ground meat to the skillet and brown.
- Once the meat is browned, add the wine and cook to evaporate it.
- Add the salt, black pepper, tomatoes, tomato paste, and water. Bring to a boil and lower the heat to simmer for 2 hours covered. Stir from the bottom every 20 minutes. Be careful that the heat is not too high - it will burn.
- Uncover and simmer 1 more hour.
- Enjoy!
Posted in Recipes | No Comments »
January 17th, 2008 by alice
Tags: Crab, Soup, Tomato
INGREDIENTS
- 8ouncescrabmeat
- 1/2cup choppedred onions
- 1/2cup choppedred bell peppers
- 16ouncestomato soup
- 1/2cuphalf-and-halfor cream
- 2 (12 ounce)cansevaporated milk
DIRECTIONS
- Saute onion and bell pepper till soft.
- Add crab meat, milks and soup.
- I add salt, pepper, garlic salt, crab boil, seafood seasoning- whatever floats your boat.
- Sometimes I add corn- frozen.
- I add or lessen the milks as to how much I am making- sometimes I add some stewed tomatoes.
- Can be made thicker and served over rice- also good with shrimp.
- Do not boil- the milks will seperate and it will be ruined ! SIMMER ONLY !
- Good on a cold day !
Posted in Recipes | No Comments »
January 17th, 2008 by alice
Tags: Figs, Nut, Shake, Vanilla
INGREDIENTS
- 1cupalmond milk
- 1cupfat-free vanilla ice cream
- 1/4cuppecans
- 1/4cupfigs
DIRECTIONS
- Blend ingredients in blender.
- Enjoy!
Posted in Recipes | No Comments »
January 17th, 2008 by alice
Tags: Crab, Savannah
INGREDIENTS
- 1/2lbbutter
- 1bell pepper
- 1smallwhite onion
- 1cupmushrooms, sliced
- 1/4cupflour
- 2cupshalf-and-half
- 2tablespoonspimiento
- 1dashsalt
- 1dashwhite pepper
- 1/2cupsherry wine
- 1lb largelump crabmeat(I use canned.)
- 1cupcheddar cheese, grated
DIRECTIONS
- In a large skillet, saute pepper and onion in butter; add mushrooms and flour.
- Heat half-and-half separately and add gradually to keep consistency smooth.
- Stir in pimiento, salt and white pepper to taste.
- Pick through the crab and remove any shells or foreign objects.
- Add the crab meat and sherry to sauce and heat through.
- Scoop into individual ramekins or custard cups.
- Top with grated cheese and put under oven broiler for a few minutes to brown.
Posted in Recipes | No Comments »
