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Recipes
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Cranberry-Apple
Crisp
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Filling: 5 medium Granny Smith
apples, peeled, cored and sliced
1 can (16oz) whole cranberry sauce
3/4 cup sugar
2 tbsp. all-purpose flour
Topping: 1/4 cup of nuts, chopped
1 cup rolled oats
1/3 cup packed brown sugar
1/3 cup all-purposed flour
1 tsp. ground cinnamon
1/4 cup butter, melted
Preheat oven to 375 degrees. Cut apple slices crosswise place in a
9"x13" baking dish. In a mixing bowl combine cranberry
sauce, sugar and flour, mix well. Pour cranberry mix over the
apples, toss to cover completely. For topping combine nuts, oats,
flour, brown sugar and cinnamon. Place butter (melted) into the
topping mixture and mix well, then sprinkle over the top of the
apples and bake for about 35-40 minutes or until fruit is tender.
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'Lite'
North Stars
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1 (11oz) Package of Refrigerated
French Bread
1 cup (4oz) reduced fat shredded Swiss or Cheddar cheese
1/2 cup fat free mayo
1/2 cup fat free sour cream
1 package of dry Italian salad dressing mix
1/2 cup red bell peppers, chopped
1/2 cup green bell pepper, chopped
Preheat oven to 375 degrees. Using a star shaped bread tube, cap one
end spray tin with non stick spray fill with dough and place the
other cap on top. Bake upright for 50 minutes. Cool for 10 minutes,
remove bread from tin and leave on cooling rack. Once cooled
completely slice it into 1/4 in slices. In a seperate bowl combine
cheese, mayo, sour cream and dressing mix...mix well. Place a scoop
of this mix on each slice of bread, spread evenly and bake 10-12
minutes until cheese is bubbly.
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Frosty
Pumpkin Gingerbread Flan
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1 pkg. (14.5oz) gingerbread cake
mix
1 pkg. (3.4oz) butterscotch instant pudding and pie filling
3/4 cup cold milk
(15oz) can solid pumpkin pie filling
1 container (12oz) frozen whipped topping, thawed and divided
1/2 cup pecans, chopped
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
then here will go the mixing, cooking, etc instructions. Along with
yeilds, notes, etc etc etc. We can put up to 12 recipies on this
page, as long as they are typed! Hand written recipies we can only
put 6 as we will have to re-type them all into the computer, taking
3 times as long as pre-typed recipies.
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Crabbies
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16 Crumpets
1 stick butter, softened
1 1/2 teaspoon mayonnaise
Dash of onion salt
1 (8-ounce) jar Cheez Whiz
1/2 teaspoon garlic powder
7-ounce can crabmeat, drained
Real bacon bits
Mix butter, mayonnaise, onion salt, Cheez Whiz, garlic powder and
crabmeat well. Spread on crumpets
and lay in single layer on cookie sheet. Place in freezer for 10
minutes or unitl slightly firm. Cut each in quarters and store in
bag in freezer (or bake immediately).
When ready to use, place Crabbies on a wire rack on a cooke sheet.
Sprinkle with bacon bits and put in
a 350-degree oven for 5 to 10 minutes, until crispy. Then broil
until bubbly, watching carefully to make certain they don't burn.
Makes 64 appetizers.
Source: Scott Simpkin.
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Chicken
A La King
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1/3 cup butter
1/2 cup thin strips of green pepper
1 cup sliced mushrooms
4 tablespoons flour
1 cup chicken stock
1 cup milk
1/2 cup cream
1/4 to 1/2 cup sliced pimento
2 to 3 cups diced cooked chicken
Salt and Pepper to taste
1 egg yolk, slightly beaten
2 to 3 tablespoons sherry, optional
Heat butter in deep saute
pan; add green peppers and mushrooms and cook over low heat about 5
minutes, or until soft. Add flour and stir until blended. Slowly add
stock and milk; stir over low heat until thick and smooth. Stir in
cream, pimento and chicken; season to taste. Heat throughly without
allowing to boil.
Into slightly beaten egg yok stir a little of the hot sauce,
stirring constantly, to temper the yolk. Add sherry, if using, then
blend into creamed chicken mixture.
Serve immediately over toasted crumpets.
Makes about six servings.
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Welsh
Rabbit
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1 tablespoon butter or margarine
1/2 cup milk, ale or beer
1/2 teaspoon powdered mustard
Pinch of cayenne pepper
1 tablespoon Worcestershire sauce
3/4 pound sharp Cheddar cheese, coarsley grated
Heat butter, milk or ale,
mustard, cayenne and Worcestershire sauce in the top of a double
boiler or chafing dish, over just-simmering water, for 7 to 10
minutes.
Add cheese, a little at a time, stirring constantly until smooth and
quite thick.
Remove from heat and serve immediately over buttered, toasted
crumpets.
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