Plum sauce #2

Ingredients

1 cup plums
1 cup apricots
1/2 cup pimiento
1 cup sugar
1/2 cup vinegar
1/2 cup applesauce

How to prepare

Peel and pit fresh plums and apricots, chop pimiento; combine in saucepan with remaining ingredients. Bring slowly to boil, stirring; simmer covered 1 hour. Pour into jars while still warm and cap tightly. Store at least 1 month in a cool, dark place before using. If too thick, thin slightly with water before serving; sweeten if desired with additional sugar.

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Habanero Hors D’oeuvres

Ingredients

Pastry dough
2 12 oz jars of whole habanero peppers
8 oz package of regular or low-fat cream cheese
1/2 cup low-fat or nonfat sour cream
1 tsp dried parsley flakes
2 oz unsalted, unoiled cashew nuts, chopped fine
1/8 tsp salt
1/8 tsp coarse-grind black pepper
approx 1/8 cup water
approx 1/8 cup milk

How to prepare

Wear rubber gloves and work outdoors or in a well-ventilated kitchen. Pour off the vinegar in which the habaneros are packed and save it to use in seasoning salads. Rinse the peppers well several times in water, remove and discard the stems and seeds, and set the peppers aside on paper towels to dry.

Mix the cream cheese and sour cream together thoroughly. Add parsley, chopped cashews, salt and black pepper and stir until well blended. Using an espresso spoon or your gloved fingers, stuff the habaneros with this mixture.
Roll pastry dough out thin, and use a cup or lid to cut it into circles approx. 3 1/2″ in diameter. Place one stuffed habanero in each circle. With your finger, apply a light coating of water to the edge of the dough, fold over, and seal. Prick an air hole in the top of each tart.

Place the tarts on a greased cookie sheet and bake at 450 degrees until crust is golden brown (approx. 15 minutes). About 5 minutes before they are finished, brush the top of each tart lightly with milk; discard any remaining milk. Remove tarts from the oven and allow to cool for up to 2 hours before serving. Makes approx. 50 hors d’oeuvres.

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Breakfast casserole

Ingredients

24 oz pkg frozen hash browns, thawed
5 eggs
2 chopped green onions
1/2 cup cottage cheese
1/4 tsp pepper
1/2 tsp garlic powder
1 tsp tabasco sauce (or other pepper sauce)
8 slices cooked and crumbled bacon

How to prepare

In mixing bowl combine hash browns, eggs, cottage cheese and spices and mix very well. Pour into lg casserole dish. Cover and refrigerate over night. Add bacon and cook at 350 degrees for 30 minutes.

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Curry chicken stuffed with celery

Ingredients

3 lb. Chicken cut in pieces
1/2 tsp curry powder
1 small bunch celery cut into 2″ lengths (save the leaves)
1 tsp salt
1/4 tsp pepper
1/2 tsp savory

2 tbsp all purpose flour (opt.)

How to prepare

Wash and wipe the chicken and rub the skin all over with curry powder. In the slow cooker make a bed of the celery pieces. Place the chicken in the pot, layered with celery leaves, and sprinkle with salt, pepper, and savory. Cover and cook on low for 5-7 hours. Before serving: you can serve the chicken plain or turn the cooking liquid into a delicious sauce. Drain the juices from the cooker and skim off and reserve about 1-2 tab.. Of chicken fat. Pour the juices into a small skillet; turn the heat to high and boiled own until there is 1/2-3/4 cup of stock. In another skillet, over low heat, warm the chicken fat and stir the four into it. When you have a smooth paste, pour the cooked down stock into the skillet, stirring quickly to keep the sauce smooth. Simmer 3-4 minutes or until thickened. Taste and add salt and pepper if needed. Place the chicken in a serving dish with the celery pieces around it and pour the sauce over all. Yield: 6-8 servings

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No-bake candy corn

Ingredients

1 pt. Popped popcorn
1 1/2 tbsp butter
1 1/2 cup brown sugar
3 oz water (about 6 tbsp.)

How to prepare

Melt butter & add sugar & water, stirring until sugar is dissolved. Cover pan & gently boil for about 4 minutes. Uncover & cook to the soft ball stage with out stirring. Pour over popcorn & stir well. Spread out on waxpaper & allow to harden.

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Plantation pork chops

Ingredients

4 double cut pork chop-with pocket
2 cup cornbread stuffing mix
2 tbsp butter, melted
1/4 tsp salt
1/2 cup orange juice
1 tbsp pecans, finely chopped
salt & pepper

1/4 cup karo, light
1/2 tsp orange rind, grated

How to prepare

Combine stuffing mix, butter, salt, orange juice and pecans. Fill pockets of chops with stuffing mix. Sprinkle with salt and pepper, put on metal rack on bottom of crockpot, brush with corn syrup, sprinkle with orange rind. Cover, cook on low 6 to 8 hours. Uncover, brush with additional corn syrup and orange rind, or use sauce from bottom of pan, cover and cook on high 15 to 20 minutes. Yield: 4 servings

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Cold beef salad

Ingredients

1 head red leaf lettuce
1/2 sweet onion
1 carrot
1 cup cooked, cold shredded beef
6 mushrooms sliced thinly
1/4 cup shredded cheese (cheddar or jack or parmesan)

Freshly ground pepper

How to prepare

Clean and tear the lettuce into bite size pieces. Slice the onion very thinly. Slice the carrot very thinly. Toss all the ingredients together. Toss with the blue cheese dressing, grind pepper over the top and serve.

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Sour Cream Coffee Cake 2

Ingredients

1 1/2 cup sugar
3/4 cup margarine or butter, softened
3 eggs
1 1/2 tsp vanilla
3 cup allpurpose*
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 cup sour cream
Applenut Filling —
1 1/2 cup chopped apples
1/3 cup packed brown sugar
1 tbsp allpurpose flour
2 tbsp margarine or butter
1/4 tsp ground nutmeg
1/8 tsp salt
1/2 cup finely chopped nuts
Brown Sugar Filling —
1/2 cup packed brown sugar
1/2 cup finely chopped nuts
1 1/2 tsp ground cinnamon

Glaze
1/2 cup powdered sugar
1/4 tsp vanilla
1 1/2 tsp milk

How to prepare

*if using self-rising flour omit Baking powder, baking soda And salt.
Heat oven to 350

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Basic pizza sauce

Ingredients

1 can whole tomatoes (35-oz can)
1 tsp basil, oregano, or marjoram
1 clove garlic, crushed and minced
2 tbsp tomato paste, optional
Black pepper, freshly ground, to taste
Salt, to taste

How to prepare

1 pour the contents of the tomato can into a 2-quart, heavy non-aluminum saucepan and coarsely crush the tomatoes with a fork
2 add the herbs, garlic, tomato paste, salt, and pepper
3 bring to a bubble over med heat, stirring to mix the seasonings
4 as soon as the sauce begins to bubble, turn the heat to low and maintain the sauce at a gentle simmer
5 cook, uncovered, stirring from time to time, for a minimum of 15 minutes and a maximum of 1 hour

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