Brenda
24 frozen Rhodes rolls
1 c. brown sugar
1 c. chopped nuts
1 pkg. butterscotch pudding (not instant)
1 stick butter
Cut frozen rolls in ½ and place in a buttered Bunt pan, side by side, for a snug fit. Sprinkle nuts, sugar and pudding over rolls. Melt butter and pour over the top. Let rise several hours or overnight. Bake at 350 ° for 45 minutes. Cover with foil the last 20 minutes of baking.
Sunday, March 6, 2011
Tortellini Salad
Brenda
1 lb. cheese tortellini, cooked, drained & rinsed
18 cherry tomatoes, halved
1 cucumber, thinly sliced
½ lb. fresh mozzarella, cubed
2 T. chopped fresh basil
1 avocado, sliced
¼ c. olive oil
Juice of 1 lime
3 T. balsamic vinegar
salt & pepper
Combine, cover and chill overnight.
1 lb. cheese tortellini, cooked, drained & rinsed
18 cherry tomatoes, halved
1 cucumber, thinly sliced
½ lb. fresh mozzarella, cubed
2 T. chopped fresh basil
1 avocado, sliced
¼ c. olive oil
Juice of 1 lime
3 T. balsamic vinegar
salt & pepper
Combine, cover and chill overnight.
Pumpkin Bread
Brenda
3 c. sugar
1 c. oil
4 eggs
1 large can pumpkin
1 c. milk
4 t. soda
1 t. cinnamon & cloves
1 t. allspice & vanilla
1 t. salt
1 c. nuts
5 c. flour
Don’t grease the pans. Bake at 350 ° for 45 minutes.
3 c. sugar
1 c. oil
4 eggs
1 large can pumpkin
1 c. milk
4 t. soda
1 t. cinnamon & cloves
1 t. allspice & vanilla
1 t. salt
1 c. nuts
5 c. flour
Don’t grease the pans. Bake at 350 ° for 45 minutes.
Clay Dough
Brenda
2 ½ c. flour
½ c. salt
3 T. oil
2 c. boiling water with food coloring added
Stir. Knead for about 15 minutes. Keep in an airtight container.
2 ½ c. flour
½ c. salt
3 T. oil
2 c. boiling water with food coloring added
Stir. Knead for about 15 minutes. Keep in an airtight container.
Lion House Dinner Rolls
2 T. Dry Yeast (2 packets)
2 c. warm water (110-115 °)
1/3 c. sugar
1/3 c. shortening (butter is the best)
2 ½ t. salt
2/3 c. nonfat dry milk
5 to 6 c. flour
1 egg
In large bowl of mixer, combine yeast and water. Let stand 5 min. Add sugar, shortening, salt, dry milk, 2 c. flour and egg. Beat until smooth. Add 2 c. more flour, one at a time until it is well mixed in. Turn dough onto a lightly floured board and knead until it is smooth and satiny. Gather dough into a ball. Scrape bowl clean and grease it with shortening. Return dough and grease surface. Let rise until triple. Cut and mold (like croissants). Brush tops with melted butter. Bake at 400 ° 15-20 minutes.
2 c. warm water (110-115 °)
1/3 c. sugar
1/3 c. shortening (butter is the best)
2 ½ t. salt
2/3 c. nonfat dry milk
5 to 6 c. flour
1 egg
In large bowl of mixer, combine yeast and water. Let stand 5 min. Add sugar, shortening, salt, dry milk, 2 c. flour and egg. Beat until smooth. Add 2 c. more flour, one at a time until it is well mixed in. Turn dough onto a lightly floured board and knead until it is smooth and satiny. Gather dough into a ball. Scrape bowl clean and grease it with shortening. Return dough and grease surface. Let rise until triple. Cut and mold (like croissants). Brush tops with melted butter. Bake at 400 ° 15-20 minutes.
“Coach’s” Cabbage Salad
Brenda
1 red cabbage, shredded
4 green onions
4 T. sesame seeds
2 packages Nissen seasoned Ramon (Found at Oriental Specialty stores)
Dressing:
¼ c. vegetable oil
¼ c. sesame oil
4 T. sugar
6 T. Apple Cider
½ t. salt & pepper
1 red cabbage, shredded
4 green onions
4 T. sesame seeds
2 packages Nissen seasoned Ramon (Found at Oriental Specialty stores)
Dressing:
¼ c. vegetable oil
¼ c. sesame oil
4 T. sugar
6 T. Apple Cider
½ t. salt & pepper
Frozen Fruit Salad
Brenda
2 ½ c. fruit cocktail
1 small lemon jello
1 c. hot water
2 T. lemon juice
2 (3 oz.) packages cream cheese
½ c. mayonnaise
1 ½ c. tiny marshmallows
1 c. heavy cream, whipped
Mix jello with hot water and juice, chill until partially set. Add remaining ingredients. Pour into 9 x 13 pan. Chill until frozen. Thaw for a few minutes before slicing into square pieces.
This “50’s style” salad is always a favorite at Christmas dinner.
2 ½ c. fruit cocktail
1 small lemon jello
1 c. hot water
2 T. lemon juice
2 (3 oz.) packages cream cheese
½ c. mayonnaise
1 ½ c. tiny marshmallows
1 c. heavy cream, whipped
Mix jello with hot water and juice, chill until partially set. Add remaining ingredients. Pour into 9 x 13 pan. Chill until frozen. Thaw for a few minutes before slicing into square pieces.
This “50’s style” salad is always a favorite at Christmas dinner.
Pasta Salad
Brenda
1 lb. pasta (shells)
1 onion
2 carrots
1 head cauliflower
2 zucchini
2 c. broccoli
½ lb. mushrooms
2 tomatoes
1 can black olives
1 packet Italian Dressing
1 (16 oz.) bottle Bernstein’s cheese & garlic Italian dressing
Cook pasta according to package directions (al dente). Chop vegetables and combine with pasta. Top with both dressings and chill several hours or overnight.
1 lb. pasta (shells)
1 onion
2 carrots
1 head cauliflower
2 zucchini
2 c. broccoli
½ lb. mushrooms
2 tomatoes
1 can black olives
1 packet Italian Dressing
1 (16 oz.) bottle Bernstein’s cheese & garlic Italian dressing
Cook pasta according to package directions (al dente). Chop vegetables and combine with pasta. Top with both dressings and chill several hours or overnight.
Pasta Veggie Soup
Brenda
2 cans chicken broth
1 c. sliced carrots
1 can green beans
1 ½ c. shell macaroni, cooked and drained
1 ½ c. cut and peeled zucchini
1 can tomato soup
3 cups milk
1 can tomato paste, Italian style
¼ t. garlic powder
1 ½ t. Italian seasoning
½ t. salt and pepper
Simmer all ingredients until hot – about 10 minutes. Add:
1 ½ cups provolone cheese
½ cup fresh grated Parmesan cheese
2 cans chicken broth
1 c. sliced carrots
1 can green beans
1 ½ c. shell macaroni, cooked and drained
1 ½ c. cut and peeled zucchini
1 can tomato soup
3 cups milk
1 can tomato paste, Italian style
¼ t. garlic powder
1 ½ t. Italian seasoning
½ t. salt and pepper
Simmer all ingredients until hot – about 10 minutes. Add:
1 ½ cups provolone cheese
½ cup fresh grated Parmesan cheese
Spinach and Artichoke Casserole
Brenda
2 (10 oz.) packages frozen chopped spinach, thawed and drained
2 (8 oz) cans artichokes plain, drain and cut in ½
Melt together:
½ c. butter
2 T. milk
½ c. white onion, chopped
1 (8 oz) Cream Cheese
1 (8 oz.) can water chestnuts, drained
¼ t. salt
½ t. “Knorr” Swiss all-purpose seasoning
¼ t. Tabasco
½ t. pepper
Combine and layer in 9 x 13 greased casserole dish. Sprinkle on top:
1 T. butter
1 T. paprika
14 soda crackers, crumbled
Bake @ 375 ° for 30 – 35 minutes, then broil for 2 minutes or until browned on top.
2 (10 oz.) packages frozen chopped spinach, thawed and drained
2 (8 oz) cans artichokes plain, drain and cut in ½
Melt together:
½ c. butter
2 T. milk
½ c. white onion, chopped
1 (8 oz) Cream Cheese
1 (8 oz.) can water chestnuts, drained
¼ t. salt
½ t. “Knorr” Swiss all-purpose seasoning
¼ t. Tabasco
½ t. pepper
Combine and layer in 9 x 13 greased casserole dish. Sprinkle on top:
1 T. butter
1 T. paprika
14 soda crackers, crumbled
Bake @ 375 ° for 30 – 35 minutes, then broil for 2 minutes or until browned on top.
Corn Salad
Brenda
2 cans black beans, drained and rinsed
1 bag frozen corn (or 3 cans) drained and rinsed
½ sweet vadalia onion, chopped
1 bunch cilantro, chopped
1 red pepper, diced
salt and pepper
juice of 2 or 3 limes
Just before serving top with a few sliced tomatoes. Serve with chips.
2 cans black beans, drained and rinsed
1 bag frozen corn (or 3 cans) drained and rinsed
½ sweet vadalia onion, chopped
1 bunch cilantro, chopped
1 red pepper, diced
salt and pepper
juice of 2 or 3 limes
Just before serving top with a few sliced tomatoes. Serve with chips.
Chicken Salad
Brenda
1 bag chicken breasts
celery (to taste)
2 c. mayonnaise
2 T. chopped onion
2 T. vegetable oil
¼ t. cayenne pepper
½ t. paprika
2 dashes pepper
1 t. salt
2 T. lemon juice
Add:
Purple grapes
Cashews, salted
(just before serving)
Cook the chicken and chop into cubes. Mix all ingredients and chill overnight. Just before serving add grapes and cashews. Serve on croissants.
1 bag chicken breasts
celery (to taste)
2 c. mayonnaise
2 T. chopped onion
2 T. vegetable oil
¼ t. cayenne pepper
½ t. paprika
2 dashes pepper
1 t. salt
2 T. lemon juice
Add:
Purple grapes
Cashews, salted
(just before serving)
Cook the chicken and chop into cubes. Mix all ingredients and chill overnight. Just before serving add grapes and cashews. Serve on croissants.
Spinach Salad
Spinach, bagged
Strawberries, hulled and sliced
Feta Cheese, crumbled
Pecans, caramelized with sugar and butter
Dressing:
½ c. each sugar & oil
¼ c. red wine vinegar
2 T. sesame seeds
1 ½ t. each Worcestershire sauce & paprika
Shredded Beef Burritos
Brenda
2 (7 – bone) roasts (or Round)
1 large bottle Ortega Salsa
1 large can chopped green chile's (Ortega)
1 large can diced tomatoes
2 c. golden mushroom soup
1 onion, chopped fine
1 c. celery, diced
Heat all ingredients, except roast, in pan on stove. Pour over roast in roasting pan, cover with foil. Bake at 350 ° for 3 – 4 hours. Shred meat from bones. Place back in sauce. Serve in heated tortillas with cheese, sour cream, and beans.
2 (7 – bone) roasts (or Round)
1 large bottle Ortega Salsa
1 large can chopped green chile's (Ortega)
1 large can diced tomatoes
2 c. golden mushroom soup
1 onion, chopped fine
1 c. celery, diced
Heat all ingredients, except roast, in pan on stove. Pour over roast in roasting pan, cover with foil. Bake at 350 ° for 3 – 4 hours. Shred meat from bones. Place back in sauce. Serve in heated tortillas with cheese, sour cream, and beans.
Savory Pot Roast
Brenda
2 – 2 ½ lb. beef roast
1 package dry onion soup mix
1 (12 oz.) jar chili sauce
1 (12oz.) can regular cola
Bake in crock pot until meat is done, about 3-4 hours.
2 – 2 ½ lb. beef roast
1 package dry onion soup mix
1 (12 oz.) jar chili sauce
1 (12oz.) can regular cola
Bake in crock pot until meat is done, about 3-4 hours.
Island Pork Tenderloin
Brenda
1 ½ - 2 lb. pork tenderloin
¼ c. soy sauce
¼ c. honey
¼ c. ketchup
salt & pepper
Heat oven to 350 °. In a small bowl, combine soy sauce, honey, ketchup. Sprinkle pork with salt and pepper and place in a baking dish, pour sauce over pork, bake uncovered for 1 hour. Baste frequently and watch sauce for burning. Serve with hot buttered noodles.
1 ½ - 2 lb. pork tenderloin
¼ c. soy sauce
¼ c. honey
¼ c. ketchup
salt & pepper
Heat oven to 350 °. In a small bowl, combine soy sauce, honey, ketchup. Sprinkle pork with salt and pepper and place in a baking dish, pour sauce over pork, bake uncovered for 1 hour. Baste frequently and watch sauce for burning. Serve with hot buttered noodles.
Grilled Salmon
Brenda
1 ½ lb. salmon fillet (fresh)
1 can mandarin oranges
4 T. teriyaki sauce
Lay salmon on large sheet of foil. Cover with teriyaki sauce and about half the oranges and half the juice. Grill for 10-15 minutes, until fish flakes with fork. Serve with more orange slices as a garnish.
1 ½ lb. salmon fillet (fresh)
1 can mandarin oranges
4 T. teriyaki sauce
Lay salmon on large sheet of foil. Cover with teriyaki sauce and about half the oranges and half the juice. Grill for 10-15 minutes, until fish flakes with fork. Serve with more orange slices as a garnish.
Marinade for Flank Steak
Olivia
½ c. oil
¾ c. soy sauce
¼ c. Worcestershire sauce
2 T. dry mustard
2 ¼ t. garlic salt
1 T. black pepper
½ c. white wine vinegar
1 ½ t. parsley
1/3 c. lemon juice
3 lbs. flank steak
Blend and marinate steak overnight. Grill 7 – 8 minutes on a side over medium heat.
½ c. oil
¾ c. soy sauce
¼ c. Worcestershire sauce
2 T. dry mustard
2 ¼ t. garlic salt
1 T. black pepper
½ c. white wine vinegar
1 ½ t. parsley
1/3 c. lemon juice
3 lbs. flank steak
Blend and marinate steak overnight. Grill 7 – 8 minutes on a side over medium heat.
Sparkling Ginger Cookies
Brenda
4 c. sugar
1 c. margarine
2 c. shortening
4 eggs
1 c. molasses
8 c. flour
4 t. cinnamon
2 t. soda
2 t. salt
2 t. ginger
2 t. allspice
Preheat oven to 350 °. Combine sugar, margarine, shortening, eggs and molasses. Stir together dry ingredients and combine with sugar mixture. Form dough into 2” balls and roll in ½ c. sugar. Bake on ungreased cookie sheet for 12 minutes. Makes about 8 dozen.
Tasty Pink Junk
Brenda
My son Morgen learned how to make this at Scouts and loves it.
Mix 24 oz. of cottage cheese with one large box of Jello (any flavor). Combine 12 oz. of Cool Whip and 7 cups miniature marshmallows. Add 1 or 2 bananas and other fruit if you want.
My son Morgen learned how to make this at Scouts and loves it.
Mix 24 oz. of cottage cheese with one large box of Jello (any flavor). Combine 12 oz. of Cool Whip and 7 cups miniature marshmallows. Add 1 or 2 bananas and other fruit if you want.
Subscribe to:
Posts (Atom)