RECIPES

Is it KFC cole slaw?

Ingredients:

8 cups finely chopped cabbage (1 head)
1/4 cup shredded carrots
or 1 bag of slaw mix

Mix,
1/2 cup sugar
1/2 tea salt
1/8 tea pepper
1/4 cup milk
1/2 cup mayo
1/4 cup buttermilk
1 1/2 tablespoon white vinegar
1 1/2 tablespoon lemon juce

beat until smooth, add to cabbage/carrotsand mix well

Cover and refrigerate at least 2 hours.
serves 8

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Pumpkin & Cream Cheese roll up

Posted by pegalitta

375 degrees 15 min

Ingredients:

¾ C. flour
2-tea cinn.
1 tea baking powder
1 tea pumpkin pie spice ½ tea nutmeg
½ tea salt
3 eggs slightly beaten
1 C. sugar
2/3C. Pumpkin
1 C. walnuts
Grease cookie sheet, line with wax paper, grease & flour.
Beat eggs & sugar until fluffy beat in pumpkin stir in dry ingredients.
Pour in pan & spread evenly, sprinkle with nuts.
Bake 15 min loosens cake away from pan invert on clean damp towel with conf sugar on it.
Peal off wax paper trim off ¼ inch off edge of cake roll in towel and cool.
When cool unroll and spread filling and roll again.

Cream cheese filling

Ingredients:

1 C. Conf. Sugar
6 tab butter
1 8oz pkg cream cheese
1 tea vanilla

(Beat and spread on roll when cool)

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Caramel Corn Chex

Posted by Lowell

Ingredients:

1/4 cup butter
1 tablespoon white corn syrup
1 cup brown sugar
4 cups corn chex cereal

Combine butter and syrup in a 10-inch skillet, heat over low heat until butter is melted. Add brown sugar and stir until smooth. Continue cooking without stirring, over medium heat, until foamy all over, Cook 2 minutes more. Add cereal all at once and stir until each piece is coated. Spread on a greased cookie sheet. Cool. Break into pieces.

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Pumpkin Pie

Posted by GrabbleCrazy

Ingredients:

1 16oz can pumpkin
1 tsp ground cinnamon
1/2 tsp salt, ground ginger
1/4 tsp ground nutmeg, ground cloves
3 eggs
2/3 cup evaporated milk

Directions:
Large mixing bowl; stir together pumpkin, cinnamon, salt, ginger, nutmeg, and cloves. Add eggs. Beat eggs into pumpkin mixture with a fork. Sir in evaporated milk; mix well. Prepare pastry; fit into 9-inch pie plate. Flute edges, forming a high rim to hold the filling. Do not prick the shell. Place pie shell on oven rack; pour in filling. Bake in 375 degree oven for 55 to 60 mins. Cool before serving.

Pastry Ingredients for a single pie crust:
1.25 cups all-purpose flour
1/2 tsp salt
1/3 cup shortening or lard
3 to 4 Tablespoons cold water

Directions:
Large mixing bowl; stir together flour and salt. Cut in shortening till pieces are the size of small peas. Sprinkle 1 teaspoon of part of mixture; gently toss with a fork. Push to side of bowl; repeat procedure tell all is mositened. Form dough into ball. On lightly floured surface; flatten dough with hands. Roll from center to edge, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate. Ease pastry into pie plate, being careful to avoid streching pastry. Trim edge 1/2 to 1 inch beyond edge of pie plate and flute edge.

2 Different Baking Directions:
Baked pie pastry-prick bottom and side; bake 450 degrees oven (10 to 12 mins)
Quiche version-line pastry with foild and fill with dry beans; bake in 450 degrees oven (5mins). Remove beans and foil. Continue baking (5 to 7mins) longer or golden brown. Makes one 9-inch pastry shell.

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Turkey Treats

posted by Reversi Queen

Ingredients:

Pack of chocolate covered graham crackers or cookies (square)
Pack of fudge stripe cookies
Pack of candy corn
Pack of small gummy worms
Pack of large marshmallows
1 can chocolate frosting

Preparation:
Put a small amount of frosting on the long part of marshmallow. Place marshmallow long ways on chocolate graham cookie. Then put another small amount of frosting on the end of the marshmallow and place the fudge stripe cookie stripe side facing out on the back of the marshmallow. Use the frosting on a candy corn place that on the top of the marshmallow as the turkeys beak. Then cut a gummy worm in half then use more "glue" frosting and place it under the candy corn as his neck. When finished it should resemble a chocolate turkey.

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DOUBLE CHICKEN DUMPLING STOUP

Posted by Santa Country Elf

Ingredients:

2 TSP extra-virgin olive oil (EVOO) 2 turns of the pan
4 ribs celery from the heart, chopped
2 medium onions, chopped
1 1/2 cups store-bought shredded carrots, (3 generous handfuls)
1 fresh bay leaf
Salt and pepper
6 cups chicken stock
1 pound ground chicken
2 cloves garlic, finely chopped
A little freshly grated nutmeg
1 egg
1/2 cup Italian bread cumbs ( a couple of handfuls)
1/2 cup Parmigiano Reggiano cheese ( a couple of handfuls)
1 pkg gnocchi, available in market refrigerated aisle with fresh pastas
1 cup frozen peas
A h andful of flat-leaf parsley, finely chopped
Crusty bread for mopping

PREPARATION:

Heat a soup pot over medium to medium-high heat with EVOO. Add celery, onions, carrots and bay leaf, season with salt and peper, and cook 5 mins. Add stock to the pot, cover and bring to a boil.

Place chicken in a bowl and season with sald and pepper. Add Garlic, nutmeg, egg, bread crumbs and cheese.

Combine the chicken mixture with your hands then roll into walnut-sized meat balls and add to the soup. Wash up, then add the gnocchi to the pot and cook for 5 mins.

Add peas and parsley, and cook 2 mins more. Turn heat off under the stoup and allow it to cool for 5 mins on the stovetop before serving with crusty bread.

Yields 4 servings

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Cranberry-Cheese Bread

Posted by Dmm

Ingredients

2 cups all purpose flour
1 cup sugar
0 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teasapoon salt
2 teaspoons grated orange peel
2 tablespoons shortening
juice from 1 orange
1 1/2 cups shredded Chedder cheese (about 6 ounces)
1 egg, beaten
1 cup cranberries, halved
1/2 cup finely chopped walnuts

Method

preheat oven to 350 degrees. Grease loaf pan. Mesure flour,sugar,baking powder,soda,salt and orange peel into bowl. cut in shrotening. Add water to juice to measure 3/4 cup, mix in with cheese and egg. Stir in cranberries and nuts. Pour into pan. Bake 60 to 70 minutes or until toothpick inserted into center comes out clean. Remove from pan. Let loaf stand for at least 8 hours. (If using self rising flour, omit baking powder, soda and salt.)

Dmm

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Sweet potato casserole

Posted by Snoopy

3 large sweet potatoes
2 eggs
3 tablespoons butter, melted
2 tablespoons packed brown sugar
1 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cinnamon
pinch of nutmeg
1/2 cup chopped pecans

Pierce potatoes and place on baking sheet. Bake 45-50 min or until done. Cool
Scrape potatoes out of their skins. In mixer, mash potatoes and add eggs, butter, brown sugar, salt ,cinnamon, ginger and nutmeg.
Pour into a buttered 8x8 casserole dish.

Make a crumb topping with flour, brown sugar, pecans, and butter
Sprinkle over sweet potato mixture, and bake at 350 for about 30 min

Make a crumb topping similar to what you would on a dutch apple pie

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Tomato Butter

Posted by Snoopy

Ingredients:

5 qts ground ripe tomatoes
3 medium onions,ground
1 pt. vinegar
3 cup brown suger
2 cup white sugar
1 tsp cinnamon
1 tsp cloves
1 tsp allspice
1 tblsp salt
(Grind tomatoes & onions)

Combine all ingrediants in a heavy saucepan
bring to boil add vegetables and simmer over low heat
until thick. stirring frequently to prevent
sticking put in hot jars

good on toast and eggs and ham

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Crab Cakes

Posted by lab rat

Ingredients:

3 tbsp unsalted butter
1/4 cup finely chopped celery
1/2 cup finely chopped scallions
1/2 tsp salt
pinch of freshly ground pepper
3 tbsp real mayonnaise (not miracle whip)
2 tbsp sour cream
3 dashes hot sauce
1 tsp Old Bay seasoning
1 tsp lemon juice
1 lb fresh jumbo lump crab meat (blue or dungeness)

Saute the the celery in 1 tbsp butter over medium heat for 2 minutes. Add the scallions, salt & pepper and cook 1 additional minute. Remove from pan and cool completely. In a large mixing bowl, whisk together the mayonnaise, sour cream, Old Bay seasoning, hot sauce, and lemon juice. Fold in the cooled celery and scallions. Very gently fold in the crab meat, being careful to not break up the pieces. Gently form into 8 two ounce cakes about 1/2 inch thick. Refrigerate for at least 1 hour. Warm 2 tbsp butter in nonstick fry pan. Gently place the crab cakes in the butter. Cook about 2 1/2 minutes on both sides. Serve warm with tatar sauce and fresh lemon wedges.

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Peanut Clusters

Posted by Dmm

Ingredients:

1 bag Chocolate Chips
1 bag Butterscotch Chips
1 8 oz can of Spanish Peanuts (skin on)
Melt Chocolate and Buttersctoch chips together in a double boiler slowly
Pour Peanuts into melted chips and fold gently
Spoon mixture on to wax paper lined cookie sheet (plastic wrap works as well)
Refrigerate to cool and viola delicious easy to make Peanut Clusters. Salty and Sweet!

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Pot Luck Dessert

Posted by Carolark

Ingredients:

1 8-ounce carton sour cream
1 8 ounce package cream cheese
Vanilla
Seedless grapes (red are prettier)
Nuts
1 cup brown sugar
Method
Mix sour cream and cream cheese (bring the cheese to room temperature first). Add a little vanilla to taste.
Spread in a serving dish (I used a glass pie plate).
Top with one layer of grapes. Sprinkle with the cup of brown sugar and a layer of nuts. Let this chill overnight
in the refrigerator before serving.

This is absolutely delicious. It is perfect for potluck dinners, and I'd advise you to double the recipe. It's THAT good.
Carolark

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Cuke Salad

Posted by dl2

Ingredients:

1 cuke
2 tablespoons of vineager.....apple cider
a spoonful of sugar

chill for about an hour in the fridge
serve to your friends, or eat it up yourself.

I like more vineager.....but it's up to you

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Mystery fudge (Chocolate or peanut butter)

Ingredients:

1 teaspoon plus 1/2 cup butter, divided
1 cup chunky peanut butter or 1/3 cup of cocoa
1 package (8 oz) process cheese(Velveeta) cubed
1 package (2 lbs) Confectioners sugar
1-1/2 teaspoons vanilla extract

Line a 13x9x2inch pan with foil and grease the foil set aside

In a large heavy sauce pan combine the peanut butter, cheese, and butter. Cook and stir over medium heat till melted. and remove from the heat. Gradually stir in confectioners sugar and vanilla until blended (mixture will be thick)

Spread into prepared pan ...chill for 2 hours or until firm

using foil lift fudge from pan. Discard foil and cut fudge into 1 inch squares. Store in airtight container in the refrigerator.

yield: 3 pounds