From Myfamily.com
posted by Joe 2002
Description:
This is the green lime jello salad that Grandma Wilma Merrill would bring over for special dinners.
Ingredients:
1 lg and 1 small lime jello
Juice from fruit and Water
1 lg can pears and 1 smaller can
1 can crushed pineapple
1 lg and 1 small cream cheese
pimento can chopped
walnuts chopped small
Tuesday, January 19, 2010
Italian Tater Tots
From Myfamily.com
posted by Andy 2002
Description:
Marylyn discovered a great new dip for tater tots when we realized we were out of ketchup...
Ingredients:
1. Tater tots
2. Red sauce (spaghetti sauce, the sweeter the better)
Directions:
Bake the tater tots.
Dip them in the red sauce.
Enjoy! It's good!
posted by Andy 2002
Description:
Marylyn discovered a great new dip for tater tots when we realized we were out of ketchup...
Ingredients:
1. Tater tots
2. Red sauce (spaghetti sauce, the sweeter the better)
Directions:
Bake the tater tots.
Dip them in the red sauce.
Enjoy! It's good!
Really Good Ravioli Meal
From Myfamily.com
posted by Andy 2000
Description:
Slappin' good ravioli, in less than 10 miniutes
Ingredients:
1 bag of frozen cheese ravioli (from QFC)
1 jar of your favourite red sauce
Fresh parmesan cheese
Vegetable of choice (suggest green beans)
Drink of choice (suggest Henry Weinhard's root beer)
Directions:
Boil ravioli in boiling water in pan on stove
Quick! While ravioli is boiling, steam vegetables
Warm up red sauce
Set the table
Dish up ravioli, cover with red sauce, grate parmesan cheese over.
Serve with vegetable of choice and frosty mug of your favourite beverage.
Great for dinner and leftovers for lunch tomorrow!
posted by Andy 2000
Description:
Slappin' good ravioli, in less than 10 miniutes
Ingredients:
1 bag of frozen cheese ravioli (from QFC)
1 jar of your favourite red sauce
Fresh parmesan cheese
Vegetable of choice (suggest green beans)
Drink of choice (suggest Henry Weinhard's root beer)
Directions:
Boil ravioli in boiling water in pan on stove
Quick! While ravioli is boiling, steam vegetables
Warm up red sauce
Set the table
Dish up ravioli, cover with red sauce, grate parmesan cheese over.
Serve with vegetable of choice and frosty mug of your favourite beverage.
Great for dinner and leftovers for lunch tomorrow!
Stuffed Mushrooms
From Myfamily.com
posted 2000
Description:
The best stuffed mushrooms ever
Ingredients:
20 lg mushrooms
1lb of Jimmy Dean sausage (any flavor)
Parmasian cheese
Bread crumbs
Directions:
Wash the muchrooms and take all the stems out. Chop all the stems very small. Cook the sausage (make sure it is very small pieces when cooking) and when browned add mushroom steems. Cook for 2-3 min. add cheese and bread crumbs to make a mixture that will stick together. Then place the muchrooms on a cooking tray and scoop the mixture into the mushrooms and sprinkle wiht cheese. Bake and enjoy.
posted 2000
Description:
The best stuffed mushrooms ever
Ingredients:
20 lg mushrooms
1lb of Jimmy Dean sausage (any flavor)
Parmasian cheese
Bread crumbs
Directions:
Wash the muchrooms and take all the stems out. Chop all the stems very small. Cook the sausage (make sure it is very small pieces when cooking) and when browned add mushroom steems. Cook for 2-3 min. add cheese and bread crumbs to make a mixture that will stick together. Then place the muchrooms on a cooking tray and scoop the mixture into the mushrooms and sprinkle wiht cheese. Bake and enjoy.
Pecan Smashed Sweet Potatoes
From Myfamily.com
posted by John 2005
Ingredients:
3 medium sweet potatoes, peeled and cut into chunks
3 tablespoons butter, cut into small pieces (or olive oil)
1/2 cup chopped pecans, a couple of handfuls
3 tablespoons brown sugar
1/2 cup orange juice
1/4 to 1/2 teaspoon freshly grated nutmeg
Salt and pepper
Directions:
Bring a medium pot of water to a boil. Add sweet potatoes and cook 12 to 15 minutes until very tender. Drain sweet potatoes in a colander. Return pan to medium heat. Add butter or olive oil to the pan. When butter melts, add nuts and toast for 2 minutes. Add sugar and let it bubble. Add orange juice and the cooked sweet potatoes. Smash with a masher and season the sweet potatoes with nutmeg, salt and pepper.
Number Of Servings:4
posted by John 2005
Ingredients:
3 medium sweet potatoes, peeled and cut into chunks
3 tablespoons butter, cut into small pieces (or olive oil)
1/2 cup chopped pecans, a couple of handfuls
3 tablespoons brown sugar
1/2 cup orange juice
1/4 to 1/2 teaspoon freshly grated nutmeg
Salt and pepper
Directions:
Bring a medium pot of water to a boil. Add sweet potatoes and cook 12 to 15 minutes until very tender. Drain sweet potatoes in a colander. Return pan to medium heat. Add butter or olive oil to the pan. When butter melts, add nuts and toast for 2 minutes. Add sugar and let it bubble. Add orange juice and the cooked sweet potatoes. Smash with a masher and season the sweet potatoes with nutmeg, salt and pepper.
Number Of Servings:4
Whole Wheat Honey Bread
From Myfamily.com
Lisa posted 2005
Ingredients:
3 C Warm water
3 TBSP yeast
1 TBSP brown sugar
3 tsp salt
2/3 C light olive oil
2/3 C honey (a little extra if you want it really moist)
6 C whole wheat flour
2 to 3 C bread flour
Directions:
Spray three 9x5-inch loaf pans with non-stick cooking spray. Measure 3 cups of warm water into a large mixing bowl. Sprinkle the yeast over the top of the warm water, add the sugar and stir until they dissolve. Add salt, oil and honey to the yeast mixture. Stir. While the flour is still in its container, stir and fluff it with a large spoon so that it will not be dense. Then with the 1 cup measuring cup, scoop the flour into the cup until overflowing. Level the flour with the straight edge of a knife to the top of the cup. Do not shake the flour down or pack it to level it, as this will result in too much flour. Measure any type of flour used in this same way. Add 6 cups of whole wheat flour to the yeast mixture. Stir vigorously. Add 1 to 2 cups of the bread flour, approximately 1/2 C at a time, stirring until the dough pulls cleanly away from the sides of the bowl. Place the dough on a lightly floured work surface and knead in 1/2 to 1 C bread flour until the dough is smooth and elastic (takes about 5 minutes). The dough should not be hard to knead. Preheat oven to 350 degrees. Cut the dough into three equal pieces. Shape into 3 loaves, keeping the outside of the dough lightly floured so is does not stick as you form the loaf. Place in greased pans. Let rise until almost doubled in size. Bake at 350F for 35-40 minutes. Take the loaves out of the bread pans immediately and cool on a rack. Cool for 20 minutes before cutting.
This recipe can also be used to make 20 large rolls, 26 medium rolls or 32 small rolls.
Lisa posted 2005
Ingredients:
3 C Warm water
3 TBSP yeast
1 TBSP brown sugar
3 tsp salt
2/3 C light olive oil
2/3 C honey (a little extra if you want it really moist)
6 C whole wheat flour
2 to 3 C bread flour
Directions:
Spray three 9x5-inch loaf pans with non-stick cooking spray. Measure 3 cups of warm water into a large mixing bowl. Sprinkle the yeast over the top of the warm water, add the sugar and stir until they dissolve. Add salt, oil and honey to the yeast mixture. Stir. While the flour is still in its container, stir and fluff it with a large spoon so that it will not be dense. Then with the 1 cup measuring cup, scoop the flour into the cup until overflowing. Level the flour with the straight edge of a knife to the top of the cup. Do not shake the flour down or pack it to level it, as this will result in too much flour. Measure any type of flour used in this same way. Add 6 cups of whole wheat flour to the yeast mixture. Stir vigorously. Add 1 to 2 cups of the bread flour, approximately 1/2 C at a time, stirring until the dough pulls cleanly away from the sides of the bowl. Place the dough on a lightly floured work surface and knead in 1/2 to 1 C bread flour until the dough is smooth and elastic (takes about 5 minutes). The dough should not be hard to knead. Preheat oven to 350 degrees. Cut the dough into three equal pieces. Shape into 3 loaves, keeping the outside of the dough lightly floured so is does not stick as you form the loaf. Place in greased pans. Let rise until almost doubled in size. Bake at 350F for 35-40 minutes. Take the loaves out of the bread pans immediately and cool on a rack. Cool for 20 minutes before cutting.
This recipe can also be used to make 20 large rolls, 26 medium rolls or 32 small rolls.
Friday, December 18, 2009
Baked Potato Soup
4 large potatoes
2/3 c. butter
2/3 c. flour
6 c. milk
Salt & Pepper to taste
4 green onions, chopped
1 c. sour cream
2 c. bacon crumbled
5 oz. cheddar cheese, grated (use half in soup and half to garnish
Bake potatoes until tender (about 90 minutes @350). Let potatoes cool a little, then cut each potato in half and scoop out insides. Chop up half of the skins, throw out remaining half of skins. Set aside potato meat and skins. In a large saucepan, melt butter. Blend in flour with whisk. Cook a minute or two. Gradually add milk, salt, and pepper. Whisk potato meat into hot white sauce. Add chopped onions and chopped skins. Stir in sour cream and heat through. Add half of your grated cheese and stir until melted. Garnish with cheddar cheese and crumbled bacon. ENJOY!
2/3 c. butter
2/3 c. flour
6 c. milk
Salt & Pepper to taste
4 green onions, chopped
1 c. sour cream
2 c. bacon crumbled
5 oz. cheddar cheese, grated (use half in soup and half to garnish
Bake potatoes until tender (about 90 minutes @350). Let potatoes cool a little, then cut each potato in half and scoop out insides. Chop up half of the skins, throw out remaining half of skins. Set aside potato meat and skins. In a large saucepan, melt butter. Blend in flour with whisk. Cook a minute or two. Gradually add milk, salt, and pepper. Whisk potato meat into hot white sauce. Add chopped onions and chopped skins. Stir in sour cream and heat through. Add half of your grated cheese and stir until melted. Garnish with cheddar cheese and crumbled bacon. ENJOY!
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