Search Results for '("C'

[rottiedogs]

Vegetables Bloomin’ Onion
Submitted by msbelle on May 26, 2006 at 3:51 pm

DESCRIPTION
Bloomin' Onion

SUMMARY
Yield 0 File under Bloomin, Misc. Recipes & Requests, Onion

INGREDIENTS
l large sweet onion - Vidalia if possible

dry batter:
1 cup self-rising flour
1/4 cup cornstarch
1 tspn Creole seasoning or to taste

wet batter:
1 cup Club Soda
1 extra large egg, slightly beaten
3-5 TBLS of dry batter

Canola oil for frying
Dipping Sauce of choice

Mix dry ingredients toge

INSTRUCTIONS
Mix dry ingredients together.

Mix wet ingredients together, including 3-5 TBLS of dry mixture. This is better made up ahead and let set a while and then refrigerate.

Peel outer skin from onion. Slice 3/4 inch off top of onion. Using onion cutter, slice onion straight down from top into finger-wedges, making sure bottom is still attached. Core the center part of the way down the middle. Cut 1/3 to 1/2 the way down the center and remove. Gently separate onion fingers. Submerge onion in very cold water. Keep in the refrigerator 2-4 hours. Drain. Boil in boiling water for 5 minutes, upside down. Drain. Return to cold water for 5 minutes. Gently dust onion with dry mixture, separating onion fingers as necessary to get mixture in all little areas. Gently submerge onion in wet batter; then back in dry mixture, coating well. Fry in 375 degree oil (upside down) for 3 minutes. Turn over and fry another 3 minutes until browned. Drain on paper towel. Core onion and place small container of dipping sauce in center.

[rottiedogs]

Salads Seven Layer Salad
Submitted by msbelle on June 30, 2006 at 8:51 pm

DESCRIPTION
Seven Layer Salad

SUMMARY
Yield 0 File under Layer, Misc. Recipes & Requests, Salad

INGREDIENTS
3 cups finely chopped Lettuce
2 cups finely chopped Celery
2 cups finely chopped Carrots
1 bunch finely chopped Green Onions
2 Green Bell Peppers, cored and finely chopped
2 cups frozen tiny green peas or canned English Peas drained (for frozen, microwave in a little water for 3 minutes.
Cheddar Cheese, shredded

Crumbled Bacon bits are also good on this.

INSTRUCTIONS
Ranch Dressing (use dry package and fresh buttermilk along with other ingredients on package. Be sure to make this up the day before so that it can solidify.

Chop all ingredients and layer in the order given, except shredded cheese. At this point it can be refrigerated up to 24 hours. Do not add Dressing until you are ready to serve, then put a layer of the Dressing and sprinkle a layer of Cheddar Cheese.

[rottiedogs]

Salads English Pea Salad
Submitted by msbelle on June 30, 2006 at 8:29 pm

DESCRIPTION
English Pea Salad

SUMMARY
Yield 0 File under English Peas, Misc. Recipes & Requests, Salad

INGREDIENTS
1 can LeSueur very young small Sweet English Peas, drained
1/2 cup Onion, chopped
1 Egg, hard boiled
1/3 cup Sweet Pickle Relish
1/4 cup Mayonnaise (approximately)
Pimento, drained and chopped (optional)
Sprinkling of Seasoned Salt

INSTRUCTIONS
Drain peas and mix all ingredients together. Chill in refrigerator for an hour before serving.

[rottiedogs]

Pies Mama’s Coconut Cream Pie
Submitted by msbelle on April 21, 2006 at 4:55 pm

DESCRIPTION
Mama's Coconut Cream Pie. The basic recipe for this pie came from my Mother and the conversion recipe for cooking in the Microwave came from my sister. To use it for a pudding, just don't cook it as long so it won't be thick enough to slice.

SUMMARY
Yield 0 File under coconut, Cream, Pies

INGREDIENTS
3/4 cup sugar
1/3 cup plain flour (generous)
1/4 tspn salt
2 cups regular milk
3 slightly beaten egg yolks
2 TBLS butter
1 tspn vanilla
1 small can flaked coconut*
1 9-inch baked pie crust

Mama likes to use the bag of Frozen Coconut. I believe it is unsweetened.

INSTRUCTIONS
In a microwave bowl, combine milk, sugar, flour and salt. Beat until smooth. Microwave on HIGH 5 minutes. Let stand one minute. Beat well and cook one or two more minutes on HIGH. Let stand 30 seconds. Beat again. Put small amount of hot mixture into beaten eggs to warm them up in order not to curdle them. Then, add to other mixture. Microwave 2 minutes on ROAST (or medium). Add butter, vanilla and coconut (save a little coconut to sprinkle on top of meringue. Stir well. Put into baked pie shell. Add meringue to top while filling is still hot. Sprinkle with coconut and bake in 375 degree oven till top is slightly brown. Or, top with Whipped Cream. It's better if made a day before it is eaten. Enjoy! So easy!

[rottiedogs]

Entree Quick Crab Meat Au Gratin
Submitted by msbelle on July 01, 2006 at 12:26 am

DESCRIPTION
Quick Crab Meat Au Gratin

SUMMARY
Yield 0 Source This recipe was taken from "Take Five, A Cookbook." File under cheese, Crab, Misc. Recipes & Requests

INGREDIENTS
3 TBLS butter
3 TBLS flour
3/4 cup half and half
1 lb crab meat (dry pouches can be used)
1 cup sharp Cheddar cheese
Seafood seasons may be added.

INSTRUCTIONS
Melt butter and stir in flour. Slowly add half and half and stir until thickened. Add crab. Place in 4 small casserole dishes and top each with 1/4 cup cheese. Bake 20 minutes on 350 degrees. Or use a 1 1/2 quart size baking dish. Top with cheese and bake approximately 30 minutes.

This recipe was taken from "Take Five, A Cookbook."

[rottiedogs]

Entree Kristie’s Shrimp And Grits
Submitted by msbelle on July 02, 2006 at 7:37 pm

DESCRIPTION
Kristie's Shrimp & Grits. Kristie says this is one of the best things she makes. She was serving it with Prosciutto Wrapped Asparagus. Kristie is a member of another message board.

SUMMARY
Yield 0 File under breakfast, brunch, grits, Misc. Recipes & Requests, Shrimp

INGREDIENTS
2 lbs. shrimp (peel and devein)
3 cans chicken stock
2 cups grits
1 stick butter
Half and half
Cheddar cheese
Parmesan cheese
8 pieces bacon
1 lb. hot sausage (medium if you prefer it not spicy)
1 med. Onion, chopped
Green scallions
1 tsp. Oregano
1 tsp. Cayenne pepper
Couple dashes Tabasco
Bay leaves
Lemon juice
Garlic

INSTRUCTIONS
Cook grits in 2 cans chicken stock. Add 3/4 cup half and half, 1 cup cheddar cheese and 1/2 cup parmesan cheese. Simmer on low.

Cook sausage and put aside. Cook bacon drain and crumble on the side.

Saute onion in bacon drippings and 1/2 stick butter with one tablespoon chopped garlic. Add oregano, cayenne pepper, Tabasco. A couple of Bay Leaves. Cover; cook 5/7 minutes.
Add sausage with 3/4 can chicken stock. Cook covered about 5 minutes. Add shrimp; sprinkle with lemon juice and a little Seasoning salt. Cook until shrimp turn pink. 3/5 minutes.

Spoon shrimp onto grits and then sprinkle with crumbled bacon and scallions

[rottiedogs]

Entree Chicken & Dumplings
Submitted by msbelle on July 01, 2006 at 12:39 am

DESCRIPTION
Chicken & Dumplings

SUMMARY
Yield 0 File under chicken, Dumplings, Misc. Recipes & Requests, Soup

INGREDIENTS
Chicken:
1 whole Chicken cut up OR 6 Thighs with bone in
1 large Onion, cut into quarters
3 Chicken boullion cubes
Pepper to Taste
Spike Seasoning
Water to completely cover

Dumplings:
1 package Mary B's Open Kettle HOM/ADE Dumplings
(flat raw dumpling dough strips)
If you cannot find these in your grocer's frozen food section, any biscuit recipe can be used. Just reduce by half the amount of baking powder and/or soda and knead the dough longer than you would for a biscuit. Roll it out flat and cut into strips about 1 1/2 inch X 5 inches.

Additional:
1 pint Whipping Cream
1/2 stick (1/4 cup) butter.

INSTRUCTIONS
Chicken:
Place all ingredients in a large sauce pan. Be sure that there is enough water to completely cover the chicken. Bring to a boil, then reduce heat and cover. Let simmer for two hours.

Assembly:
After chicken has cooked tender, remove from pan and debone. Return boneless chicken to the broth. Bring to a boil again and drop dumplings one at a time into the broth. Let come to a boil again. Add whipping cream and butter. Let come to a boil again. Taste and adjust seasonings. Cover and reduce heat to simmer/low. Let simmer approximately 30 minutes until dumplings are tender.

[rottiedogs]

Entree Baked Salmon Loaf
Submitted by msbelle on August 22, 2006 at 5:36 pm

DESCRIPTION
ENTREE: Baked Salmon Loaf

SUMMARY
Yield 0 File under Entree, Misc. Recipes & Requests, Salmon

INGREDIENTS
1 tall can Pink Salmon, drained
1 medium onion, chopped
2 eggs
1 1/2 cups cracker crumbs (enough milk to cover)(or 1/2 cup Bisquick)
Pepper to taste
Juice of one lemon

INSTRUCTIONS
Drain Salmon (reserve juice in case needed)and squeeze the juice of one lemon and toss. Cover and let this stand at least 15 minutes. If longer, place in the refrigerator until ready to prepare. Crumble Crackers and cover with milk. Let stand until soft, approximately 5-10 minutes.

Drain lemon juice from Salmon, combine Salmon, cracker crumbs, lightly beaten egg, onion and Pepper. If it should appear too dry, add a tablespoon of drained Salmon juice. It probably will not need it, though.

Bake in a loaf pan on 350 degrees for approximately 30 minutes.

This mixture can also be divided into paddies and fried in a very small amount of Olive or Canola Oil.

[rottiedogs]

Cookies Aunt Mae’s Fruitcake Cookies
Submitted by msbelle on December 03, 2006 at 6:11 pm

DESCRIPTION
Aunt Mae's Fruitcake Cookies. This recipe was given to me by my sister, Marguerite, who had gotten it from our Aunt Mae years ago.

SUMMARY
Yield 0 File under Cookies Brownies Bars

INGREDIENTS
1 cup margarine
1 1/2 cup sugar
1 tspn vanilla
3 eggs

3 cups all purpose flour
pinch salt
1 teaspoon soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nugmeg
1/2 teaspoon allspice

1 quart pecans
4 slices candied pineapple
1/2 lb candied cherries
1 and 1/2 boxes white raisins
1/2 box chopped dates (can use dark raisins if you don't have dates)

1 cup evaporated milk

1 teaspoon vinegar

INSTRUCTIONS
Chop fruits and nuts and toss with 1/2 cup of the flour. Coating the fruit with a little flour keeps it from sticking together.

Cream butter and sugar together. Add vanilla, then eggs one at a time.

Mix dry ingredients together and add to creamed butter, sugar, vanilla and egg mixture.

Alternately add milk and flour mixture to this.

Last, add vinegar

Drop by spoonfuls on a cookie sheet that has been greased with Pam and bake in a 300 degree oven for 20 minutes.

You can bake all at one time or refrigerate and bake a dozen at a time as needed. The baked ones can be frozen.

[rottiedogs]

Cakes Shepherd’s Center Apple-Walnut Cake
Submitted by msbelle on September 22, 2006 at 11:18 am

DESCRIPTION
Shepherd's Center Apple-Walnut Cake. This recipe comes from a cookbook entitled "WITH LOVE FROM THE SHEPHERD'S CENTER OF NORTH LITTLE ROCK" (Arkansas). It was served recently at a ladies function and we all went crazy over the wonderful taste! It was shared with me by my friend,

SUMMARY
Yield 0 Source This recipe comes from a cookbook entitled "WITH LOVE FROM THE
SHEPHERD'S CENTER OF NORTH LITTLE ROCK" (Arkansas). File under Apples, cakes, Sour Cream, Walnuts

INGREDIENTS
CAKE:
1 cup finely chopped walnuts
1 cup peeled, finely chopped cooking apples
2 TBLS brown sugar
1/2 tspn cinnamon
1 cup butter, softened
2 cups sugar
2 large eggs
1 3/4 cups all purpose flour
1 tspn baking powder
1/4 tspn salt
1 (8-ounce) container sour cream
1 TBLS vanilla extract

CREAM CHEESE GLAZE:
1 (3-ounce) package cream cheese, softened
2 to 2 1/2 teaspoons milk
1 tspn vanilla extract
Dash of salt
1 1/2 cups sifted powdered sugar

INSTRUCTIONS
Combine first four ingredients; set aside. Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups sugar, beating well. Add eggs, one at a time, beating after each addition.

Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in vanilla.

Pour half of batter into a well-greased and floured 12-cup Bundt pan. Spoon apple mixture over batter, leaving a 1/2 inch border around edges. Pour remaining batter over mixture. Bake at 350 degrees for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool on wire rack. Drizzle with glaze. Store in refrigerator.

[rottiedogs]

Cakes Red & Green Christmas Cake Story
Submitted by msbelle on December 08, 2008 at 8:07 pm

DESCRIPTION
Red & Green Christmas Cake Story

SUMMARY
Yield 0 File under cakes, Christmas

INGREDIENTS
See story under instructions.

INSTRUCTIONS
This weekend I attempted to make a green cake with red filling between layers and white on top and sides for DH siblings' Christmas meal at our house. It turned into a "Lucille Ball" afternoon - not moment - afternoon.

For the green cake, I made a Pistachio cake (it's pretty and very tasty). I made the Marshmallow Cream Cheese Frosting with coconut and set aside a small amount to color red for filling. Backing up a bit, the frosting wasn't thick as it was supposed to be, so I ran up to an upstairs neighbor to borrow powdered sugar to add. She gave me her brand new box. Back downstairs, I start to open the box and it said "granulated." Opened it and checked it out and sure enough it was granulated. The box looked just like a 1 lb box of confectioner's sugar. Take the box back upstairs and asked to borrow her "powdered" sugar. She didn't have any.

Back downstairs I got on the computer to find the formula for making powdered sugar out of granulated. "Just put some in the blender and give it a whirl." Well, I had given away my blender when we moved here. Not to be outdone, I put it in my Cuisinart chopper, grinder. Not much happened. DH had been asleep in his chair and "somehow" was awakened. He assured me he could find it at the store nearby. I dig in the garbage for the empty bag for him to take with him. He has more luck these days if he has a visual-aid. He did find it.

Brand new sugar was added to the frosting, both red and white, and I put the red between the green layers and it was just beautiful. I did the bottom layer completely, first and that went pretty good. Next came the all-over white frosting. From there things went down hill; or off the cake I should say. The top layer was placed on top and white frosting was gently applied to the side. After a dab or two was on, I noticed the first part had started pulling off the cake bringing with it the white from the bottom layer, as well as the red from the middle. I stopped and patched up those places. And, yes some white was now a little pink.

I decided to try working real fast to get ahead of the avalanches now occurring all around the cake. It was hysterical. Did you know that one little speck of red can taint a whole batch of white? Well, it can! By now, with so many places to be reworked, the whole thing was becoming pink ---as well as my fingers and the cake stand and the cloth underneath the stand. This 15 minute icing job had now turned into an hour and I had one huge mess.

It was now getting time for the annual Christmas Tea for the entire Village. It's a lovely affair that I did not want to miss. I took the cake layers to the garbage can and, using a case knife, raked all the red off I could, covered the layers to keep from drying out. Got dressed up and went to the tea. It was nice but I kept thinking about how I was not going to be outdone by that red food coloring.

Back to the apartment, I made a brand new batch of frosting and this time it had a wonderful consistency. Iced the cake inside and out with white and it looked beautiful. Well, when we cut the cake, there was just enough red remaining on the layers to give the suggestion of red and really looked good. It tasted delicious, and they loved it.

It probably was divine intervention that caused the whole fiasco because that hint of red had a whang to it and I shutter to think what an entire layer in between would have tasted like. It would have been ruined. Next time I try coloring any food red, I may try beet juice. Merry Christmas. Msbelle

[rottiedogs]

Cakes Moist Fresh Apple Cake With Cream Sauce
Submitted by msbelle on September 23, 2010 at 6:21 pm

DESCRIPTION
The Cream Sauce on this Fresh Apple Cake makes it outstanding! One Christmas I left the saucepan on simmer while I did other things in the kitchen and the sauce became almost caramel and was fabulous! It would be good on anything.

SUMMARY
Yield 0 Source This is from Mary Vincent Bertrand, Old Quarter Gallery, French Quarter of New Orleans, courtesy of Cross Stitch Magazine. File under baking, cake, cream sauce, desserts, fresh apple, sweets

INGREDIENTS
CAKE:
4 cups peeled, sliced apples
2 cups sugar
2 cups flour (all purpose)
1 and 1/2 teaspoons baking soda
2 teaspoon cinnamon
1 teaspoon salt
2 eggs
3/4 cup vegetable oil (I use Canola)
2 teaspoons vanilla extract
1 cup chopped pecans

DESSERT SAUCE:
1 cup sugar
1/2 cup butter
1/2 cup cream or evaporated milk (I used evaporated milk)
1 teaspoon vanilla

INSTRUCTIONS
CAKE: Preheat oven to 350 degrees. In large bowl, stir together apples and sugar. Add dry ingredients, stir well. In separate bowl, beat eggs, oil and vanilla. Stir egg mixture into apple mixture, blending until thoroughly moistened. Stir in pecans. Pour into greased 13X9X2 inch pan. Bake 50 minutes or until cake springs back when lightly pressed. Serve with warm Dessert Sauce.

DESSERT SAUCE: Place all ingredients in saucepan, stir. Bring to boil over medium-high heat and cook 3 minutes. Serve warm

[rottiedogs]

Cakes Lemon Layer Cake
Submitted by msbelle on June 30, 2006 at 9:36 pm

DESCRIPTION
Lemon Layer Cake

SUMMARY
Yield 0 File under cakes, lemon

INGREDIENTS
Cake:
3 cups flour
2 cups sugar
4 eggs
1 cup buttermilk
1 cup butter
1 tspn cream of tartar
1 tspn soda

Filling:
3 cups sugar
6 eggs, beaten
6 TBLS butter
Rind and juice of 6 lemons

INSTRUCTIONS
This is better made into six or seven thin layers. The filling is placed between the layers and on top (not sides).

Cake:
Sift dry ingredients and set aside. Cream Butter and sugar together. Add eggs and beat 2 minutes. Alternately add dry ingredients and milk, ending with dry ingredients. Bake in 6 or 7 thin layers at 375 degrees for 12 to 15 minutes.

Filling:
Stir eggs, sugar and butter in top of double boiler until well mixed. Add rind and juice of 6 lemons. Cook over boiling water until thick enough to spread, approximately 30 minutes.

[rottiedogs]

Cakes Gooey Garden Carrot Cake
Submitted by msbelle on June 11, 2006 at 7:01 pm

DESCRIPTION
This recipe came from the internet a number of years ago. Even though I no longer have the exact source, this introduction came with the recipe: "This cake is famous in Ketchikan as it has been served at weddings, birthday parties, and I once gave it to a friend who started making it for a downtown restaurant. This cake is absolutely delicious and is even better if you make it at least a day ahead. There are two toppings to choose from following the recipe."

SUMMARY
Yield 0 File under cakes, carrot

INGREDIENTS
Combine in a large bowl:
2 cups flour
2 cups sugar or (1&1/2 white and 1/2 brown sugar)
2 tsp. baking soda
3 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking powder

Combine in a smaller bowl:
4 eggs
2 tsp. vanilla
1 1/2 cups corn oil

Combine ingredients in the larger bowl and add:

3 cups shredded carrots
1 16 oz. can crushed pineapple drained
1 box chopped dates
1 cup large flaked coconut
1 cup pecan halves
1 cup raisins

INSTRUCTIONS
Mix all together and fill pans 3/4 full and bake for approximately 1 hour or until a toothpick inserted in the center comes out clean.

Topping 1:
easier if this is baked in 9X13 baking dish.

Mix together and boil for 5 min....

1 cup sugar
1/2 cup buttermilk
1/4 cup butter
1 tsp. vanilla
Prick the top of the hot cake with a fork and pour the mixture over the top.

Topping 2:

4 cups powdered sugar
2 8-oz packages cream cheese, room temperature
1/2 c (1 stick) unsalted butter, room temperature
1 tsp. vanilla

Cream together cream cheese and butter. Add vanilla then sugar one cup at a time.

[rottiedogs]

Cakes Fig Preserve Cake
Submitted by msbelle on June 30, 2006 at 11:39 pm

DESCRIPTION
Fig Preserve Cake

SUMMARY
Yield 0 File under cakes, fig

INGREDIENTS
2 cups plain flour
1 tspn each: salt, soda, cloves, nutmeg and cinnamon
1 1/2 cups sugar
1 cup cooking oil
3 eggs
1 cup buttermilk
1 cup fig preserves, cut up
1 cup chopped pecans
1 TBLS vanilla flavoring

SAUCE:
1 cup sugar
1 TBLS white Karo syrup
1 stick butter
1 TBLS Vanilla flavoring
1/2 cup buttermilk
1/2 tspn soda

INSTRUCTIONS
CAKE:
Sift together dry ingredients. Add oil and beat well. Add eggs, buttermilk, pecans, figs and vanilla. Pour into a greased and floured 9X13 pan and bake at 325 degrees for 45 minutes. Pour sauce hot sauce over hot cake.

SAUCE:
Mix ingredients and boil 3 minutes. Pour hot sauce over cake while it is still hot.

1 1/2 pound sugar
1 cup water
2 pounds peeled figs
5 lemon slices

Combine sugar and water. Bring to boil, add figs and lemon slices. Cook until figs clarify, about 20 minutes. (Remove reside of lemon slices.) Put figs in sterilized hot jars. Continue boiling juice for a few minutes, then pour over figs until jars are filled. Seal. Makes 5 half pints.

I see no reason you could not keep this in the refrigerator or freezer for a few weeks until you were ready to make your cake instead of sterilized jars.

Even though this particular recipe recommends baking in a 9X13 pan, several other versions I check with virtually the same ingredients are baked in a tube or bundt pan and even in layers.