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Snow Peas With Water Chestnuts Recipe

January 1st, 2016 by alice  Tags: , , , | Print This Post Print This Post

Snow Peas With Water Chestnuts Recipe

INGREDIENTS

  1. 1/2lbsnow peas(or 2 6oz pkgs of frozen snow peas)
  2. 1tablespoonbutter
  3. 4ounceswater chestnuts(drained and sliced)
  4. 1garlic clove, finely minced
  5. 1/2teaspoonsalt(to taste)
  6. 1/4teaspoonpepper(to taste)
  7. 1/2teaspoonlemon juice

DIRECTIONS

  1. Wash fresh snow peas if using; trim the ends and string.
  2. Defrost snow peas and dry on paper towels.
  3. Melt butter in a wok or lg skillet and add the peas, water chestnuts, garlic, salt, pepper and lemon juice.
  4. Cook over high heat, stirring, until veggies are tender crisp. Serve immediately.

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Crunching Snow Snack Mix Recipe

December 14th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 9cupscereal
  2. 1cup saltedminiature pretzel twists
  3. 1cuppeanuts
  4. 1cupminiature marshmallows
  5. 1cupraisins
  6. 1cupdried fruit
  7. 2lbswhite baking chocolate

DIRECTIONS

  1. you will need about 9 cups of mixed miniature cereal squares.a variety is nice –
  2. mix together all ingredients except chocolate and set aside.
  3. melt chocolate in microwave or double boiler — stir thoroughly until melted.
  4. pour chocolate over dry ingredients.mix together with a large spoon –
  5. spread in a thin layer on wax paper.
  6. when cool.break into small pieces.
  7. store in an airtight container –
  8. makes 16 cups.

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Cherries in the Snow Recipe

November 25th, 2015 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 6egg whites, beaten to soft peaks
  2. 1/2teaspooncream of tartar
  3. 1/4teaspoonsalt
  4. 1 1/2cupssugar
  5. 1 (6 ounce)packagecream cheese, softened
  6. 1cupsugar
  7. 1teaspoonvanilla
  8. 1pintwhipping cream, whipped
  9. 2cupsminiature marshmallows
  10. wildernesspie fillingor cherry pie filling

DIRECTIONS

  1. Heat oven to 400 degrees (at least for 10 minutes).
  2. Beat 6 egg whites to soft peaks, then add 1/2 teaspoon cream of tartar and 1/4 teaspoon salt.
  3. Add 1 1/2 cups sugar and continue beating until stiff, about 15 minutes.
  4. Put into greased 9×13 inch pan.
  5. Put into oven and shut off oven.
  6. Leave in oven overnight.
  7. Cream 6 ounces cream cheese with 1 cup sugar.
  8. Add 1 teaspoon vanilla.
  9. Then fold in 1 pint whipping cream, that has been whipped.
  10. Add 2 cups miniature marshmallows.
  11. Spread over meringue.
  12. Refrigerate for 8 hours or more.
  13. Cut into pieces and top with cherry pie filling and serve (Use Wilderness pie filling, it’s thicker).

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Beef and Snow Pea Casserole Recipe

August 13th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (7 ounce)packagefrozen snow peas
  2. 1lblean ground beef
  3. 1/2cup thinly slicedgreen onions
  4. 1 (10 3/4 ounce)cancream of mushroom soup
  5. 1tablespoonsoy sauce
  6. 1/8teaspoonground black pepper
  7. 1 (3 ounce)canchow mein noodles
  8. paprika

DIRECTIONS

  1. Cut slit in snow peas package; place package on paper towel in microwave oven.
  2. Microwave at high (100%) 3 minutes.
  3. Turn over, microwave 2 minutes.
  4. Remove from microwave oven; let stand.
  5. Put beef in 1 1/2 quart microwaveable casserole; break into small pieces with spoon.
  6. Mix in green onion.
  7. Drain snow peas; spread over meat in even layer.
  8. Combine soup, soy sauce and pepper; pour over peas.
  9. Microwave at medium (50%) 14 to 15 minutes or until meat is no longer pink when cut in the center.
  10. Let stand 5 minutes.
  11. While meat stands put chow mein noodles on paper plate.
  12. Microwave at high 1 1/2 minutes; sprinkle on casserole before serving.

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Snow Pudding With Grand Marnier Sauce Recipe

June 19th, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. For the pudding

  2. 3/4cupsugar
  3. 1tablespoonunflavored gelatin(1 envelope)
  4. 1 1/4cupsboiling water
  5. 1/4cuplemon juice
  6. 1egg white
  7. 2teaspoonslemons, rind of, grated
  8. For the sauce

  9. 3egg yolks, room temperature
  10. 1/4cupsugar
  11. 1pinchsalt
  12. 1/2cupwhipping cream
  13. 1/4cupmilk
  14. 2-4tablespoonsGrand Marnier
  15. 1/2teaspoonvanilla
  16. Garnishes

  17. 1/2cupwhipping cream
  18. raspberries
  19. candied violets

DIRECTIONS

  1. To make the pudding: combine sugar and gelatin in a bowl and add boiling water and lemon juice, stirring to dissolve sugar and gelatin. Refrigerate until mixture mounds when spooned, stirring frequently (1 hour).
  2. Add egg white to gelatin mixture and beat wth an electric mixer until doubled in volume and mixture mounds when spooned (8-10 minutes). Fold in lemon peel. Spoon into goblets. Cover and refrigerate for 3 hours (or until firm). ***can be made up to 2 days ahead and stored in refrigerator.***.
  3. To make the sauce: Whisk yolks, sugar and salt in a medium bowl to blend. In a small sauce pan bring the 1/2 cup cream and milk to a boil. Gradually whisk milk/cream into yolks and then return to saucepan. Stir over low heat until mixture coats spoon. Immediately stir in the Grand Marnier and vanilla. Strain into a bowl. Refrigerate until chilled. ****Sauce can be prepared one day ahead and refrigerated until ready to use****.
  4. To serve: whip remaining cream (1/2 cup) to soft peaks and fold into the sauce. Spoon sauce on top of puddings and garnish with raspberries (or other small berries) and/or candied violets.

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