Kat's Kitchen and Korner

Sweet Peanut Brittle

Made in the microwave, this is a seriously simple and seriously delicious brittle recipe!!

1 cup sugar
1/2 cup light corn syrup
1 Tbsp. butter
2 cups Coctail peanuts
1 tsp. baking soda
1 tsp. vanilla

Spray large banking sheet or 15x10x1-inch baking pan with cooking spray; set aside. Mix sugar and corn syrup in large microwaveable bowl until moistened. Microwave on HIGH 5min. [caution: use pot holders, as cand mixture gets very hot]. Stir in butter and peanuts. Microwave an additional 3 to 4 minutes or until pale golden brown. Add baking soda and vanilla [mixture will foam].

Immediately spread mixture as thinly as possible onto prepared baking sheet. Cool completely. Break into pieces.

Optional chocolate dip for peanut brittle:
4 squares Baker's semi-sweet baking chocolate
1/4 cup peanut butter

Microwave chocolate in 1-cup glass measuring cup on HIGH 1 to 2 min. Stir until chocolate is completely melted. Stir in peanut butter until melted. Dip half of the peanut brittle pieces halfway into chocolate mixture, scraping back of brittle against edge of cup to remove excess chocolate. Place on sheet of parchment paper. Refrigerate until chocolate is set, about 20 min.

Makes about 1 1/2 lb. or 16 servings

Variation: For Hot-Sweet Peanut Brittle, stir 1 tsp. of hot pepper sauce into candy along with vanilla.
 
"WARM SWEET POTATO AND BACON SALAD"

2 lbs. sweet potatoes, peeled and cut into 1 inch chunks
1 sm. unpeeled apple, cut into 1/2 inch pieces
2/3 c. sliced celery
1/4 c. olive oil
2 tbsp. apple cider vinegar
2 tbsp. Dijon mustard
1-1/4 tsp. salt
1/4 tsp. black pepper
1/2 c. chopped walnuts
1/2 c. white grape juice
9 slices bacon, cooked and crumbled

Cook potatoes until tender.
Drain and place in large bowl: add apple and celery.
Whisk grape juice, oil, vinegar, mustard, salt and pepper
until blended.
Pour over potato mixture, toss, let stand about 1/2 hour.
Add walnuts and bacon before serving.
 
"SWEET POTATO FRUIT SALAD"

1 can sweet potatoes (about 2 cups)
2 firm bananas
2 red apples
2 c. seedless grapes

Cube potatoes.
Prepare fruits and mix with potatoes by tossing lightly together. Serve on crisp lettuce with a tart sweet dressing:
1 cup mayonnaise mixed with 1 tablespoon honey and 1 tablespoon lemon juice.
A sweetened oil and vinegar dressing is good with this salad also.
 
"SWEET POTATO CASSEROLE"

3 c. mashed sweet potatoes
3/4 stick oleo
1 sm. can Pet milk
1-1/2 c. sugar
2 eggs
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 tsp. vanilla

Mix potatoes, oleo, milk, sugar, eggs, spices and flavoring well. Pour into a greased baking dish.
Bake at 425 degrees for 15 minutes.

TOPPING:
1/2 c. crushed corn flakes
1/2 c. broken nuts (I use pecans)
1/2 c. light brown sugar
3/4 or 1 stick oleo

Melt oleo.
Add sugar, nuts and corn flakes to oleo and mix well.
Spread over top of potatoes and bake an additional
15 minutes at 400 degrees.
 
"SWEET POTATO APPLE CASSEROLE"

1- 1/4 lbs. sweet potatoes
1 lb. apples
1 c. apple juice
2 tbsp. cornstarch
4 tbsp. water
Cinnamon

Cook (either bake or steam) sweet potatoes until tender.
Peel and slice.
Layer in a non-stick casserole.
Core and slice apples.
Lay apple slices on top of sweet potatoes.
Heat apple juice to boiling point.
Combine cornstarch and water; add to juice, cooking until sauce is clear and thickened.
Spoon sauce over apples; sprinkle with cinnamon.
Bake at 350 degrees for 30 to 45 minutes.
Serves 6.
 
"SWEET POTATO BISCUITS"

1 lb. sweet potatoes (boiled)
1 c. light brown sugar
1/4 c. water
2 1/4 c. Bisquick

Cool and peel potatoes.
Mix all together, mixture will be moister than regular biscuits. Flour table, roll dough to 1/2 inch thickness.
Cut with a 2 1/2 inch cutter.
Place on greased sheet pan.
Bake in preheated oven at 350 for 16-18 minutes.
(The moist mixture does not allow the biscuits to rise a great deal.)
Do not overcook.
Yields 1 1/2 dozen.
 
"SWEET POTATO SPOONBREAD"

2 lg. sweet potatoes or yams
1 stick butter or margarine
1 tsp. cinnamon
1 1/2 tsp. allspice
1 1/2 tsp. nutmeg
1/4 tsp. salt
3 tbsp. sugar
5 tbsp. flour
2 eggs

Preheat oven to 425 degrees.
Peel, boil and mash sweet potatoes.
Mash in butter.
Stir in all other ingredients except eggs.
Beat eggs separately, while sweet potato mixture cools slightly. Add eggs and mix thoroughly.
Grease a loaf pan and pour mixture into pan.
Bake for 30 minutes.
Serve hot or refrigerate and cut into slabs for the lunchbox. Serves 4.
 
"SWEET POTATO MEDALLIONS WITH LIME HOLLANDAISE"

LIME HOLLANDAISE:
Juice of 2 lg. limes
1 tsp. finely grated lime zest
1 tbsp. cold water
2 lg. egg yolks
6 tbsp. cold butter, cut into 24 pieces
Salt and freshly ground white pepper

MEDALLIONS:
2 lg. eggs
1 c. cold water
1/4 c. plus 2 tbsp. all-purpose flour
1/2 tsp. salt
4 med. size sweet potatoes
Vegetable oil for frying

Prepare the Lime Hollandaise by combining the lime juice,
lime zest, water, and egg yolks in a non-reactive saucepan.
Blend well and place over medium-low heat.
Add half the butter and stir with a heat-resistant rubber spatula until completely melted.
Reduce the heat to its lowest possible setting.
Stirring continuously, add the remaining butter one piece at a time.
When one piece is completely melted, stir in the next until all the butter is incorporated and the sauce is thickened.
Season with salt and pepper and pour into a bowl.
Cover with a clean kitchen towel and set aside at room temperature.
For the Medallions, place the eggs in a wide mixing bowl.
Whisk in the water until frothy.
Add the flour and salt and blend well.
The batter will be exceptionally thin.
Set aside.
Peel the sweet potatoes and cut them into 1/4 inch thick rounds. Meanwhile, heat 1/2 inch of vegetable oil in a large skillet.
When the oil is hot, dip the potato slices into the batter and transfer them to the oil.
Cook until lightly browned on both sides.
Drain on absorbent paper.
Arrange the medallions in an overlapping pattern on a serving plate, spoon on the Lime Hollandaise, and serve.
Serves 4.
 
"SWEET POTATO CHIPS"

3 to 4 sweet potatoes, red skin
Spray vegetable oil
Cookie sheet

Scrub sweet potatoes to remove any soil.
Slice, in rounds, very thin.
Spray cookie sheet with vegetable oil.
Lay rounds on sheet and spray the tops.
Place in preheated 350 degree oven and bake until crisp.
Make several batches and store in air tight plastic.
 
"SWEET POTATO SOUFFLÉ"

3 c. sweet potatoes, mashed
1/3 c. butter, melted
2 eggs
2/3 c. sugar
1/2 c. milk
1/2 tsp. vanilla

Mix together and put into a casserole dish.

TOPPING:
1 c. brown sugar
1/3 c. flour
1/3 c. butter, melted
1 c. pecans, chopped

Mix together and sprinkle on top of mixture of potatoes
(may add cinnamon on top of all).
Bake uncovered for 35 minutes at 350 degrees.
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"SWEET POTATO SUPREME"

1 lg. can sweet potatoes with juice
2 eggs, beaten
1/2 tsp. salt
1-1/2 tsp. vanilla
2 tbsp. butter or oleo
1/2 c. sugar
2 tsp. cinnamon

Mash potatoes.
Add beaten eggs, oleo (soft), vanilla and salt.
Stir all together.
Pour into oblong baking dish which has been greased with butter.
Sprinkle over top the sugar which has been mixed with cinnamon.
Bake in preheated oven at 350 degrees for one hour.
If desired, chopped nuts may be sprinkled over top before baking.
If marshmallows are used, put them on top after potatoes are done and leave only a few minutes in oven.
Do not brown, or marshmallows will be tough.
 
"CANDIED SWEET POTATOES"

6 med. sweet potatoes, cooked and halved lengthwise or 2 (16 oz.) can whole sweet potatoes, drained
1/2 c. packed brown sugar
1/2 c. dark corn syrup
1/4 c. butter or margarine

Preheat oven to 350 degrees.
Arrange sweet potatoes in cook and serve baking dish.
In 1 quart saucepan over medium heat, combine brown sugar, corn syrup, and butter; heat to boiling.
Reduce heat to low; simmer, stirring occasionally, 5 minutes. Pour syrup over sweet potatoes.
Bake 20 minutes or until potatoes are well glazed, basting often with syrup.
To serve, spoon syrup over potatoes.
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"GLAZED SWEET POTATO STICKS"

6 med. sweet potatoes
1/2 tsp. salt
1 (6 oz.) can frozen orange juice concentrate, thawed
1/4 c. butter or margarine
1/4 c. sugar
1 lg. orange, sliced

In Dutch oven over medium gas flame, simmer potatoes until tender; peel, cut into 1/2 inch sticks.
Place in lightly greased 3-quart shallow baking dish; sprinkle with salt.
Combine undiluted orange juice, butter and sugar in small saucepan.
Heat over low gas flame until well blended; pour over potatoes. Arrange orange slices on top of potatoes.
Bake in 350 degree gas oven 30 minutes.
Makes 6 to 8 servings.
 
"SWEET POTATO POUND CAKE"

1 c. butter
2 c. sugar
2-1/2 c. cooked sweet potatoes
1 tsp. vanilla extract
1/2 c. pecans
1/2 c. coconut
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. nutmeg
4 eggs
3 c. plain flour
2 tsp. baking soda

Cream butter and sugar until fluffy; beat in potatoes.
Add eggs, 1 at a time.
Combine the flour, salt, baking powder, soda, nutmeg
and cinnamon.
Stir into creamed mixture.
Add vanilla and mix well.
Stir in nuts and coconut.
Spoon into greased tube pan.
Bake at 350 degrees for 1-1/4 hours.
Combine the following icing ingredients and spread
over the hot cake.
1 box confectioners' sugar Juice & rind of 1 lemon
Combine.
 
"SWEET POTATO LOAF CAKE"

1-1/2 c. sugar
1/2 c. vegetable oil
2 eggs
1/3 c. water
1-3/4 c. plain flour
1-1/2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. soda
1/2 tsp. salt
1 c. cooked mashed sweet potatoes
1/2 c. raisins
1/2 c. chopped nuts

Combine sugar, oil, eggs and water.
Beat at medium speed until mixed, combine next 5 ingredients. Add to egg mixture.
Stir in potatoes, nuts and raisins.
Spoon beat and spoon into loaf pan or bundt pan.
Cook 1 hour on 250 degrees or until knife or toothpick
comes out clean.

FLUFFY FROSTING:
2 egg whites
1-1/2 c. sugar
2 tsp. light corn syrup
1/3 c. water
1/2 tsp. salt
1 tsp. vanilla
Shredded coconut (opt.)

In top of double boiler, combine egg whites with sugar, corn syrup, water and salt; beat well with rotary or electric beater. Place over but not touching boiling water.
Cook about 7 minutes, beating constantly, until stiff peaks form. Remove from heat, add vanilla and beat 2 more minutes.
 
"SWEET POTATO COOKIES"

2 c. flour
1 c. oats
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 c. butter or margarine
1 c. sugar
1 c. brown sugar, packed
1 egg
1 tsp. vanilla
1 c. sweet potatoes
1 c. semi-sweet chocolate chips

Combine first 5 ingredients.
Cream butter; add sugars and beat until light and fluffy.
Add eggs and vanilla, mix well.
Alternate additions of dry ingredients and sweet potatoes,
mixing well after each addition.
Stir in morsels.
Bake on lightly greased cookie sheet, 5 to 7 minutes at
350 degrees.
 
"SWEET POTATO PUDDING"

3 to 4 boiled sweet potatoes or 2 (16 oz.) cans
1 stick butter
2 eggs, beaten
3/4 c. milk
1/2 tsp. cinnamon
1/2 c. sugar
Marshmallows, if desired
Sprinkle with brown sugar

Beat all ingredients with an electric mixer.
Bake in buttered round baking dish (1 1/2 quart) at
350 degrees for 30 minutes.
Top with marshmallows and brown under broiler.
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"SWEET POTATO CUSTARD"

5 med. size sweet potatoes
1 c. sweet milk
2 c. sugar
4 eggs
1/2 lb. butter
1 tsp. vanilla flavoring

Boil or bake sweet potatoes and mash sweet potatoes thoroughly.
Add pecans or raisins if desired.
Line pie plate with pastry.
Pour mixture in pie plate.
Bake until brown.
 
Glass Candy

2 cups water
5 cups white sugar
1 1/2 cup light corn syrup
1 1/2 tsp. Anise Oil (or any flavoring like Cinnamon oil or peppermint oil)

In large pan, combine water, sugar, syrup

Boil to hard rock stage (300degreeF). Use candy thermometer for it seems to cook forever, even with the thermometer. If it does not reach 300 degrees, it will not break and is very sticky. Remove from heat once it reaches 300 degrees.
Add flavoring/oil and food coloring (of your choice)
Pour into a jelly roll pan. Cool and break into pieces.

I like almond oil!
 
"Bacon and Egg Breakfast Tarts"

1 (11 ounce) package pie crust mix
1 (6 ounce) package Canadian-style bacon
1 cup shredded cheddar cheese
4 eggs
1/4 cup milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper

Preheat oven to 425 degrees F.
Prepare pastry for a one crust pie as directed on package.
Divide pastry into 4 equal parts.
Roll each part into a 6 inch circle on a well floured, cloth covered board with a floured, cloth covered rolling pin.
Fit pastry over backs of large muffin cups (3 x 1 1/2 inch), or 6 ounce custard cups; make pleats so pastry will fit closely.
If using individual pie pans or tart pans, cut circles 1 inch larger than inverted pans, and fit into pans. Prick surface.
Place tarts on an ungreased cookie sheet.
Bake until light brown, about 8 to 10 minutes.
Cool 5 minutes, and carefully remove from cups.
Reduce oven temperature to 350 degrees F.
Place 2 bacon slices in the bottom of each pastry cup.
Sprinkle cheese over the meat, making slight well in centers. Break 1 egg into each. Add 1 tablespoon milk into each tart. Sprinkle with nutmeg and pepper.
Place tarts on an ungreased cookie sheet.
Bake until eggs are soft cooked, about 15 to 20 minutes.
Serves: 4
 
"Kielbasa, Sweet Potato, Cabbage Dinner"

Turkey Kielbasa
Sweet Potatoes
Cabbage
Marjoram
Salt and pepper
Chicken Broth

Use Turkey Kielbasa. One pound cut in small pieces, dark sweet potaoes peeled (2 medium) cut in 1 inch chunks, cut cabbage in wedges, 1/2 red bell pepper cut in bite size strips, 1/2 teaspoon marjoram leaves, pinch of salt, pinch of pepper, 1/2 cup chicken broth.
Put items together in large skillet. Sprinkle with the seasonings. Bring to boil then cover and cook 20 minutes stirring on occasion.
 
"Hotdogs with a Twist"

8 hotdogs
Instant mashed potatoes
Cheese (4 slices)

Make the mashed potatoes as directed on the box.
Make it for the family of 4.
Split the hotdogs down the center but not totally through;
just so that they have enough room to stuff them.
Take the mashed potatoes and put them in the slit you made covering the dog.
Top with half a slice of cheese and bake at 350 until cheese melts; about 10 minutes!
Serve with some veggies and another side item like pork and beans.
 
Mandarin Orange Chicken Stir Fry

Ingredients:

Olive Oil

Minced garlic

Stir Fry Vegetable Blend ~ sugar snap peas, broccoli, water chestnuts, carrots, baby corn, celery, mushrooms, red pepper, onion, and bean sprouts.

Chicken ~ precooked boneless chicken breast, cut into julienne strips

Mandarin Orange Segments

White Rice cooked in chicken broth



Directions:
1. Heat wok until warm; add olive oil and minced garlic. Cook 1 minute, add stir-fry vegetables. Sautee until tender, move to sides of wok.

2. Add chicken, sauté until temperature is 165°.

3. Mix chicken and vegetables together, add mandarin oranges, and cook until oranges are warm.

4. Serve on top of a bed of warm rice.

5. Add soy sauce if desired.
 
Crab Quiche

"Curried Crab Quiche"

1 pie crust

Filling:
1 pound crab or crawfish
2 tablespoons lemon juice
2 tablespoons sherry
1 tablespoon chopped onions (finely)
1 teaspoon curry powder
1 teaspoon parsley flakes
1 cup cubed swiss cheese

Wet Ingredients:
3 eggs well beaten
3/4 c.milk
1/2 cup sour cream
1/4 teaspoon salt

Mix together wet ingredients pour over the filling in a pie crust. Bake on 350 degrees F for 45 minutes or until light brown and set. Cool slightly and cut into wedges.
 
Parmesan Mushroom Rice

1/2 stick butter or margarine, melted
1 med. Onion, chopped fine
1 sm. Can mushrooms, undrained
1 c. Long grain rice
1/2 can broth
1 tbsp. Parmesan grated
1 egg

Simmer onion,garlic and mushrooms in butter for 10
Minutes. Boil rice, but do not cook thoroughly.
Strain and add to preceding mixture. Add 1/2 can
Broth and 1 tablespoon Italian grated cheese. In
Small bowl, beat egg and drop in rice mixture and stir
Until egg is cooked, about 5 minutes. Good with any
Dish.
 
RECIPE: HONEY MUSTARD CHICKEN PIE

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INGREDIENTS:
1 - 9 inch double crust
1 pound boneless, skinless chicken breast
1/4 cup soy sauce
oil for cooking
1/4 cup finely chopped onion
1 clove garlic, minced
1 cup chicken broth
1 cup carrots, cut into matchsticks
4-6 tablespoons honey
1 heaping tablespoon prepared Dijon mustard
parsley
salt
ground black pepper
1 - 2 tablespoons cornstarch
water

DIRECTIONS:
Cut chicken into bite-size chunks, and marinate in soy sauce.
Pour enough oil in saucepan to coat the bottom of the pan.
Saute onion and garlic over medium-high heat until onion in
soft but not brown. Add chicken pieces, and saute until
chicken is cooked through. Stir in chicken broth, carrots,
honey, mustard, parsley, salt and pepper. Mix cornstarch with
a few tablespoons of water to make a paste. Bring chicken
mixture to a boil, and stir in cornstarch mixture. Cook,
stirring constantly, until thick. Mixture should get pretty
thick: add more cornstarch mixture if necessary. Pour chicken
mixture into pie shell. Top with crust, cutting small slits
in top to let steam escape. Bake at 425 degrees for 15 minutes.
Reduce heat to 350 degrees Bake 30 minutes more, or until crust
is golden brown.
 
GREAT Quiche!

Real men DO eat quiche!

"Quiche"

2 regular pie crusts
4 large eggs
1 cup sour cream
1 cup grated cheddar cheese
1 small onion diced
dash of cayenne pepper (optional)
1/2 to 1 lb. breakfast sausage, browned and crumbled
(may substitute diced cooked ham or crumbled bacon)

Preheat Oven: 375°

Mix eggs, sour cream, onion, and cayenne in large bow.
Prick the bottom of the pie crusts with a fork to help prevent 'bubbling'.
Place approximately 1/2 of the meat in each crust and about 1/3 cup of the cheese in each crust.
Pour the egg mixture over the meat and cheese, sprinkle with the remaining 1/3 cup of the cheese evenly over both pies.
Bake until golden brown. (Approx. 30 minutes)

The amount of meat you use is up to your own preferences.
A full pound of sausage for 2 pies seems almost like too much meat so adjust to your own tastes.
You can also mix in chopped broccoli or well drained spinach to add even more nutrition .
This freezes wonderfully and may even be better when reheated!
Wrap tightly in foil to freeze.
Can be reheated in a low oven directly from the freezer, or you can thaw in the fridge during the day and reheat more quickly in the evening.
 
"Butter Brickle"

1 sleeve of saltine crackers
1 cup of butter (not margarine)
1 cup of brown sugar
1 cup of mini chocolate chips
1 cup of crushed walnuts

Line a cookie sheet with foil – lay a single layer of saltines on foil.
Stir butter and brown sugar in small saucepan, over medium heat.
Bring to a boil and stirring constantly, boil for 3 minutes.
Pour and spread over saltines.
Bake at 350 for 4 minutes and remove from oven.
Immediately sprinkle chocolate chips over top and spread until all is melted and covered.
Sprinkle crushed nuts on top.
Let cool (can put in fridge) Break into pieces and store in airtight tin.
 
PHILADELPHIA® Cherry Danish Dessert

Makes: 24 servings

2 cans (8 oz. Each) refrigerated crescent dinner rolls, divided
2 pkg. (8 oz. Each) PHILADELPHIA Cream Cheese, softened
1-1/2 cups powdered sugar, divided
1 egg white
1 tsp. Vanilla
1 can (20 oz.) cherry pie filling
3 Tbsp. Milk

PREHEAT oven to 350°F. Unroll 1 of the cans of crescent dough into 2 long rectangles. Place in
Greased 13x9-inch baking pan; press onto bottom of pan to form crust, firmly pressing seams together
To seal.

BEAT cream cheese, 3/4 cup of the sugar, the egg white and vanilla with electric mixer on medium
Speed until well blended. Spread onto crust; cover with pie filling. Unroll remaining can of
Crescent dough; separate into 2 long rectangles. Pat out to form 13x9-inch rectangle, pressing seams
Together to seal.
Place over pie filling to form top crust.

BAKE 25 to 30 min. Or until golden brown; cool slightly. Gradually add milk to remaining 3/4 cup
Sugar, beating with wire whisk until well blended. Drizzle over warm dessert. Cut into 24
Rectangles to serve. Store leftover dessert in refrigerator.

Variation
Prepare as directed, using apricot or raspberry pie filling. Or, substitute 2 cups chocolate chips
Or your favorite chopped PLANTERS Nuts for the pie filling.
 
Apple-Cranberry Crisp

Ingredients:
6 cups apples, cored, peeled and sliced
3 cups cranberries
1 cup sugar
2 tsp. cinnamon
1 to 2 tsp. lemon juice
3/4 cup butter, sliced and divided
1 cup all-purpose flour
1 cup packed brown sugar
vanilla ice cream

Directions:
Toss together apple slices, cranberries, sugar and cinnamon. Spread in a buttered 13 x 9-inch baking pan. Sprinkle with lemon juice and dot with 1/4 cup butter. Blend remaining butter with flour and brown sugar until crumbly; sprinkle over apple mixture. Bake for one hour at 350° F. Serve warm with vanilla ice cream.
Yield: 10 to 12 servings
 
BACON PIE!

"Bacon Pie"

12 slices bacon
1 cup shredded swiss cheese
1/3 cup chopped onion
2 cups milk
4 eggs
1 cup baking mix
1/8 teaspoon ground black pepper

Heat oven to 400F.
Grease glass pie plate, 10x1-1/2 inches.
Place bacon in a large, deep skillet.
Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Sprinkle bacon, cheese, and onion in pie plate.
In a medium bowl, stir milk, eggs, baking mix, and pepper with fork until blended.
Pour into pie plate.
Bake 35 to 40 minutes or until knife inserted in center comes out clean.
 
"Seafood Quiche"

2 9-inch pie shells, unbaked
6 ounces crab meat
1 1/2 cups chopped, cooked shrimp
1 cup mayonnaise (not salad dressing)
8 ounces natural Swiss cheese, chopped
2 tbsp. flour
1/2 cup finely chopped celery
1/2 cup finely chopped scallions
1 cup dry white wine
4 eggs, slightly beaten

Combine crab, shrimp, cheese, celery, and scallions.
Divide the seafood mixture between the 2 pie shells.
Combine mayonnaise, flour, wine, and eggs; whisk
lightly and pour evenly into the two pie shells.
Bake pies in preheated oven of 350F for 30 to 40
minutes or until done.
Let "cool" a few minutes before cutting.
 
RECIPE: OAKHILL POTATOES

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INGREDIENTS:
1 1/2 pounds (4 to 5 medium) potatoes, peeled & diced
1/2 teaspoon salt
3 tablespoons butter or margarine
2 tablespoons flour
salt and pepper
2 cups milk
2 hard-boiled eggs, peeled & sliced
2 tablespoons chopped onion
3 tablespoons dried bread crumbs

DIRECTIONS:
Place potatoes in large saucepan. Cover with cold water.
Add 1/2 teaspoon salt and bring to a boil. Reduce heat to
low and cook 20 to 25 minutes or until potatoes are tender.
drain; reserve. Melt 2 tablespoons butter in medium
saucepan. Add flour, salt, and pepper; cook until bubbly.
Add milk; stir well. Cook, stirring constantly, until
thickened. Combine potatoes, hard-boiled eggs, onion,
salt, and pepper in lightly greased 1 1/2 quart casserole.
Add white sauce; blend lightly with spatula. Melt remaining
1 tablespoon butter. Add bread crumbs; mix well. Sprinkle
buttered crumbs over casserole. Bake at 350 degrees for
30 minutes. Serve hot

YIELD: 4 servings
 
Mixed Apple Salad over Greens Recipe


Ingredients:
Dressing:
1/4 cup fresh lemon juice
2 Tbs. honey
1 Tbs. olive oil
Dash salt
Dash fresh ground black pepper
Salad:
2 cups Granny Smith apple, chopped
2 cups Cameo or Braeburn apple, chopped
1/4 cup crumbled blue cheese
2 bacon slices, cooked and crumbled
4 cups mixed salad greens, washed and dried

Directions:
To prepare dressing, combine first 5 ingredients in a small bowl, stirring well with a whisk. To prepare salad, combine apples, cheese, and bacon. Drizzle dressing over apple mixture; toss gently to coat. Serve over greens.
Yield: 4 servings
This is SOOOOO NUMMY!
 
Original recipe yield:
12 servings

PREP TIME 25 Min
COOK TIME 1 Hr 15 Min
READY IN 1 Hr 40 Min

SERVINGS 12

INGREDIENTS


1 pound bacon
1/4 cup diced onion
1/4 cup diced green bell pepper
3 cups shredded Cheddar cheese
8 eggs
2 cups milk
1 (16 ounce) package frozen hash brown potatoes, thawed

DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch casserole dish.
In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion and green pepper. Stir in the thawed hash browns. Pour mixture into prepared casserole.
Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set.
 
This recipe is from tkj24's mom. It is really good. I have already made this recipe three times. It has an unique taste.

Ingredients:
2 pds white grapes
2 pds red grapes
1 8oz low fat sour cream
1 8oz low fat cream cheese
1/2 cup splenda

Topping:
1 cup of pecan pieces
3/4 cup splenda brown sugar

Mix grapes together in a 9x13 pan
In a bowl, mix sour cream, cream cheese, and splenda together well.
Take mixture of the above and cover grapes well. (using clean hands works better)
After mixing together, take 3/4 cup of Splenda brown sugar and mix 1 cup of pecan pieces together and spread evenly over top.

Chill at least 6 hrs or overnight.
 
"Peanut Butter Muffins"

Ingredients:

2 eggs
1 c. milk
1/4 c. banana (about 1 banana), mashed with a fork
1/4 c. peanut butter
1/3 c. vegetable oil
1/4 c. frozen apple juice concentrate, thawed (left out of the freezer until it's soft)
1/4 c. nonfat dry milk
2 1/4 c. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
nonstick spray
Directions:

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
In a small bowl, break the eggs and use a fork to beat them a little bit.
In a large bowl, combine the milk, mashed banana, peanut butter, vegetable oil, apple juice, dry milk, and the eggs from the small bowl. Mix with a mixing spoon until the mixture is creamy.
Add the flour, baking powder, and baking soda into the large bowl. Mix again.
Line a muffin tine with paper liners or lightly spray with nonstick spray. Spoon in the muffin mix. Fill each muffin cup about 2/3 of the way up.
Bake for about 15 minutes.
When your muffins are finished baking, remove from muffin tin and cool them on a wire rack. Then it's time to taste and share!
Serves: 12
 
Orange Refrigerator Cookies

1 cup (1/2 lb.) butter or margarine, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 large egg
2 teaspoons grated orange peel
3 cups all-purpose flour
1/2 cup minced walnuts
1/2 teaspoon baking soda
1/2 teaspoon salt

1. In a bowl with a mixer, beat butter, granulated sugar, and brown
sugar until smooth. Add egg and orange peel and beat to blend.

2. In another bowl, combine flour, walnuts, baking soda, and salt.
Add
to butter mixture; stir, then beat until well mixed.

3. Divide dough in half. Place each portion on a sheet of waxed
paper
or plastic wrap. Form each portion into a 2 1/2-inch-thick log. Roll
paper smoothly and snugly around each log; wrap airtight. Freeze
until
firm enough to slice neatly, about 2 hours (or chill at least 6
hours or
up to 3 days in the refrigerator). To store longer, freeze up to 3
months; thaw just enough to cut neat slices.

4. Unwrap dough. Using a thin, sharp knife, cut logs crosswise into
1/8-inch-thick slices. Lay slices 1 inch apart on nonstick or
buttered 12-
by 15-inch baking sheets; if cookies flattened when cut, reshape
with
fingers, if desired.

5. Bake in a 375 oven until edges are very lightly browned, about 12
minutes; if using more than 1 pan in 1 oven, switch pan positions
halfway
through baking.

6. With a wide spatula, transfer cookies to racks to cool. Serve,
store
airtight up to 4 days, or freeze to store longer.

Yield: Makes about 40 cookies
 
Easy Peanut Butter Cookies

1 c peanut butter
1 egg
1 c sugar

Mix together and spoon onto cookie sheet. Bake till brown. Appr 10.

For a variation you can use splenda. instead of sugar. Great for diabetics.
 
Chinese Ting-a-Lings
3 pkgs. Butterscotch chips
1 can chow mein noodles
1 can salted ****tail peanuts
Melt chips over hot (not boiling) water. Stir in nuts and noodles. Drop by 1/2 teaspoonfuls on waxed paper and allow to cool. Makes over 100.
 
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