July 24th, 2008 by alice
Tags: Salad, Tropicalpple
INGREDIENTS
- 1cupred apples, diced and unpeeled
- 1cupyellow apples, diced and unpeeled
- 1largebanana, peeled and sliced
- 1cupcelery, sliced
- 1/2cupwalnuts, broken up
- 1/2cupflaked coconut
- 1/4cupmayonnaiseor salad dressing
- 1tablespoonsugar
- 1/2teaspoonlemon juice
- 1/2cupwhipping cream
- 1dashsalt
DIRECTIONS
- Combine diced apples, banana, celery, walnuts, and coconut.
- Blend together mayonnaise, sugar, lemon juice, and dash salt.
- Whip cream; fold whipped cream into mayonnaise mixture.
- Gently fold into apple mixture.
- Cover; chill.
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July 24th, 2008 by alice
Tags: , , Biscuits
INGREDIENTS
- 1 1/2teaspoonsactive dry yeast
- 1teaspoonwhite sugar
- 1cupwarm water(110 degrees F)
- 3cupsunbleached flour
- 2teaspoonssalt
- 3/4cupmilk(110 degrees F)
- 2tablespoonsvegetable oil
- 1/4cupcornmeal
DIRECTIONS
- In a small bowl, dissolve yeast and sugar in warm water.
- Let stand until creamy, about 10 minutes.
- To make crumpet rings, cut aluminum foil into 7×12 inch pieces. Fold in half lengthwise and then in thirds, making 6 layers. Form into a 3 1/2 inch diameter circle and tape shut on the outside.
- In a large bowl, mix together flour and salt.
- Stir in the milk, oil and yeast mixture.
- Beat well until smooth.
- Cover with plastic wrap and let rise in a warm place until doubled, about 60 minutes.
- Lightly grease or butter the inside of the crumpet rings and dip the rings in cornmeal.
- Heat a griddle or frying pan over medium low heat.
- Sprinkle cornmeal on the griddle and place the rings on the griddle.
- Deflate the batter by stirring.
- Pour 1/4 cup of batter into each ring.
- Cook slowly for about 10 minutes or until pale brown.
- Carefully remove the rings and turn the bisquits over.
- Bake on second side about 8 minutes or until light brown.
- Transfer to a rack to cool.
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July 24th, 2008 by alice
Tags: Chops, Lemony, Pork
INGREDIENTS
- 4pork loin chops, thick sliced(1 1/2 lbs.)
- salt and pepper
- 2tablespoonsoil
- 4slicesonions, separated into rings
- 8lemon slices, thin
- 1 (8 ounce)cantomato sauce
- 3tablespoonsbrown sugar, packed
- 1tablespoonworcestershire sauce
- 1tablespoonlemon juice
- 1/2teaspoondried oregano leaves, chopped or1-2 teaspoon freshoregano leaves, chopped
DIRECTIONS
- Season pork chops with salt and pepper.
- Heat oil in large skillet.
- Add chops. Cook over medium-high heat until browned, about 4 minutes on each side.Drain excess fat from skillet.
- Top each chop with some of the onion rings, then with 2 slices lemon.
- Combine tomato sauce, brown sugar, Worcestershire sauce, lemon juice and oregano.Pour over chops.
- Cover and simmer over low heat for about 20 minutes.
- Remove cover.Simmer over medium heat 5 minutes longer.
- Serve with any side dish you want but a rice dish goes real good with it.
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July 24th, 2008 by alice
Tags: , Cornbread, The
INGREDIENTS
- 1cupbutteror margarine, at room temperature
- 1cupsugar
- 4largeeggs
- 2cups cannedcreamed corn
- 1/2cupmonterey jack cheese, shredded
- 1/2cupcheddar cheese, shredded
- 1cupflour
- 1cupyellow cornmeal
- 4teaspoonsbaking powder
- 1/4teaspoonsalt
DIRECTIONS
- Heat oven to 350°F.
- Grease a 13 x 9 inch baking pan.
- Using an electric mixer, beat butter and sugar until blended and smooth.Add eggs, one at a time, beating after each.Gradually beat in corn and cheeses.Stir in remaining ingredients.
- Spread evenly in prepared pan.
- Place in oven, close door, immediately reduce heat to 300°F and bake 1 hour or until pick inserted in center comes out with moist crumbs. Top will still look moist.
- Serve warm.
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