March 11th, 2008 by alice
Tags: Pineapple, Sherbet
INGREDIENTS
- 6cupsmilk
- 2cupshalf-and-half
- 3cupssugar
- 4lemons, juice of(1/2 cup)
- 1cupwhipping cream
- 1 (15 1/2 ounce)cancrushed pineapple, drained
DIRECTIONS
- Combine first 3 ingredients, stirring until sugar dissolves. Stir in lemon juice.
- Beat whipping cream at medium speed with an electric mixer just until thickened, fold into milk mixture. Fold in pineapple.
- Pour pineapple mixture into freezer conatainer of a 1-gallon hand turned or electric freezer. Freeze according to manufacturer’s instructions.
- Pack freezer with additional ice and rock salt and let stand 1 hour before serving.
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March 11th, 2008 by alice
Tags: Bologna, Sandwiches, Velveeta
INGREDIENTS
- 8sliceswhite bread
- 6ouncesVelveeta Mexican cheese, sliced
- 8ouncesbologna
DIRECTIONS
- Top 4 slices of bread with 1-2 rings of bologna and 1-2 cheese slices.
- Cover with remaining bread slices.
- Microwave 20 seconds.
- Allow the sandwich to cool before cutting.
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March 11th, 2008 by alice
Tags: Ginger, Lentils, Orange, Red
INGREDIENTS
- 1/2cupred lentils
- 3/4cupwater
- 3/4cup dicedcarrots
- 1tablespoonfrozen orange juice concentrate, see note
- wasabi powderor cayenne
- 1tablespoon gratedgingerroot
- 1/2cupsoy milk
- salt
- 1tablespoonrice vinegar
DIRECTIONS
- In place of the OJ use another flavor, such as apple or raspberry.Use your favorite flavored vinegar in place of the rice vinegar.
- Combine lentils, water, carrots, orange juice concentrate, and dash of the cayenne or wasabi powder in a saucepan.
- Squeeze grated ginger over the lentils. Discard the pulp.
- Cook until lentils get soft. Stir to prevent burning.
- Add soymilk and cook.lentils should be thick and mushy.
- Season to taste with salt and drizzle on vinegar.
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March 11th, 2008 by alice
Tags: Bacon, Eggs, Stuffed
INGREDIENTS
- 6largeeggs
- 1/2 (8 ounce)packagecream cheese, softened
- 2-3tablespoonsmayonnaise
- 2teaspoonsprepared horseradish
- 1teaspoonworcestershire sauce
- 1/4teaspoonpepper
- 4slicesbacon, slices cooked and crumbled
DIRECTIONS
- Place eggs in large saucepan or Dutch oven.
- Add enough water to measure at least 1 inch above eggs.
- Cover and quickly bring to a boil.
- Remove from heat. Let stand covered, in hot water 15 minutes. Drain.
- Immediately run cold water over eggs or place them in ice water until cooked completely.
- To remove shell, gently tap each egg all over; and roll between hands to loosen egg shell, and then hold under cold running water as you peel the shell.
- Slice eggs in half lengthwise and carefully remove yolks; mash yolks with a fork.
- Add cream cheese and next 4 ingredients to yolks, stirring until smooth.
- Stir in bacon and spoon into eggs whites.
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March 11th, 2008 by alice
Tags: Cornbread, Deens, Layered, Mexican, Paula
INGREDIENTS
- 1cupyellow cornmeal
- 1/2cupflour
- 2tablespoonswhite sugar
- 2tablespoonsbaking powder
- 1/2teaspoongarlic powder (optional)
- 2/3cuphalf-and-half cream(or use milk)
- 2largeeggs
- 1 1/2teaspoonsseasoning salt or1/2 teaspoon whitesalt
- 1/3cup meltedbutteror vegetable oil
- 1smallonion, finely chopped or green onion
- 1 (14 ounce)cancreamed corn
- 1cupfrozen corn, thawed or drainedcanned corn niblets
- 1 1/2cups gratedcheddar cheese
- 2jalapeno peppers, seeded and finely chopped(or to taste)
DIRECTIONS
- Set oven to 350 degrees.
- Butter a 8 x 8-inch or a 9 x 9-inch square baking dish.
- In a large bowl mix together cornmeal with flour, sugar baking powder, garlic powder, milk, eggs, seasoned salt and melted butter or oil until well blended.
- Add in onion and creamed corn and thawed corn; mix to combine.
- Pour half the batter into prepared baking dish.
- Sprinkle the layer with grated cheese and jalapeno peppers.
- Pour the remaining batter on top of the cheese and jalapeno peppers.
- Bake for about 35 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used).
- Allow to cool slightly before slicing.
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