RECIPES
APPETIZERS
MUSHROOM
PUFFS
- 1 8oz pkg. Cream cheese
- 1 4oz can mushrooms chopped
- 4 Tbsp chopped pimento
- 2 Tbsp chopped onion
- 4 drops Tabasco pepper sauce
- 2 8oz can crescent rolls
- 2/3 cup finely chopped nuts
Mix first 5 ingredients together, press crescent roll
into rectangle, spread mixture on crescent roll, roll up,
cut into 6 slices each, roll in nuts. Bake 375, un-greased
cookie sheet, 15-20 minutes, makes 64
ARTICHOKE DIP
by Sharon Clark (My Sister)
- 1 can artichokes chopped up
- 1 cup mayonnaise
- 1 cup parmesan cheese
- 1 cup shredded mozerella cheese
Mix ingredients together, bake at 350 for 20-30 minutes,
until brown, serve with crackers
CHILI PEPPER TOMATO
SALSA
- 6 large ripe tomatoes, peeled, seeded and diced
- 1 large red onion, chopped
- 1 red bell pepper, cored, seeded and chopped
- 2 cloves garlic, minced
- 2 jalapeno peppers, seeded and minced
- 3 Tbsp fresh cilantro, chopped
- 2 Tbsp red wine vinegar
- 1 Tbsp olive oil
- 1/2 Tsp dried oregano
Combine all ingredients. Toss well. Refrigerate for 4
hours. May be made 3 days in advance. Serve with chips or
over hot baked potatoes.
SALADS
BROCILLI SALAD
- 1 bunch of broccoli, cut up
- 1 red onion, diced
- 1 cup golden raisins
- 8 slices bacon, fried & broken up
- 1 cup mayonnaise
- 2 Tbsp vinegar
- 1/2 c sugar
Mix first 4 ingredients together. In separate bowl mix
the last 3 ingredients, pour over broccoli and mix together.
PEA OVERNIGHT SALAD
- 1 cup lettuce, chopped
- 1 cup celery, diced
- 1 cup onion, chopped finely
- 1 cup canned peas, drained
- 1 cup mayonnaise
- 1/2 cup fresh parmesan cheese
Layer ingredients in the order vie. One layer each, cover,
refrigerate overnight
VEGETABLE CASSEROLES
SQUASH CASSEROLE
- 2 lbs squash, cooked, drained & mashed
- 1 carrot, grated
- 1 onion, grated
- 1 small jar chopped pimento
- 1 cup sour cream
- 1 can cream of chicken soup
- 1 pkg Pepperage Fram Stuffing
- 1 stick butter
Mix: squash, carrot, onion, pimento, sour cream &
soup. Melt butter and pour in stuffing, add to above mixture,
save a few crumbs to sprinkle over top. Bake 350 for 1 hour.
FANCY SWEET POTATOES
- 3 cups sweet potatoes, cooked, drained & mashed
- 1cup sugar
- 1/2 cup milk
- 1/3 cup butter
- 2 eggs
- 1 tsp vanilla
Combine all the above and pour into baking dish
Topping:
- 1 cup coconut
- 1 cup chopped nuts
- 1 cup brown sugar
- 1/3 cup flour
- 1/3 cup butter melted
Blend well & spread over potatoes, Bake 375 for 25
minutes.
CASSEROLES
BREAKFAST BEFORE
- 1 lb hot sausage, cooked & drained
- 2 slices white bread, cubed
- 1 cup grated sharp cheddar cheese
- 2 cups milk
- 6 eggs
- 1 tsp salt
- 1 tsp dry mustard
Beat eggs w/ milk, add salt & dry mustard. In a 9
x 13 pan, layer bread, sausage & cheese; pour egg mixture
over top. Refrigerate overnight. Bake 350 for 45 minutes.
MEXICAN CASSEROLE
- 1 can kidney beans, drained
- 1 small Velveta cheese, sliced
- 1 can rotel
- 1 lb chicken, cooked & cubed
- 1 small onion
- 1 garlic clove
- 1 tsp chili powder
- salt & pepper to taste
- 12 tortillas
- 1 can cream chicken soup
Brown chicken with onion, garlic, chili powder, salt
& pepper. Butter large casserole dish. Line with 6 tortillas.
Add chicken mixture, add cheese, add remaining tortillas,
top with rotel and chicken soup (heat the soups together).
Pour over top. Cover with foil, Bake 325 for 1 hour.
SOUPS
GOLDEN POTATO SOUP
- 4 cups cubed potato
- 1/2 cup grated carrots
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 1 tsp salt, pepper & parsley
- 2 chicken bouillon cubs
- 1 cup water
Cook on medium until tender – not too long
- 1 1/2 to 2 cups of milk
- 2 Tbsp flour
Mix together milk and flour and pour into potato, this
will thicken a little
- 1/3 block of large velveta cheese
Cut cheese into cubes, drop into soup, mix and stir until
melted
TACO SOUP
- 3 large chicken breast
- 1 14oz can chicken broth
- 2 cups water
- 1 tsp garlic chopped
- 1 large onion chopped
- 3 16oz can chili beans
- 1 16oz can corn
- 1 15oz can tomato sauce
- 1 16oz can Mexican stewed tomatoes
- 1 14oz can green chiles, chopped
- 1 pkg taco seasoning
- 1 pkg ranch salad mix
Combine all ingredients and cook well. Make in the crock
pot, cook on low for the day.
FISH
FLAVORLY FISH
by Captain Scott Lum (Port
Canaveral Fishing Guide)
- 1 cup mayonnaise
- 1 cup fresh grated parmesan cheese
- 1 entire garlic clove, minced
- 2 Tbsp tarragon
- 1 cup Pepperage farm stuffing
- Cobia, dolphin, kingfish, trout
Lay the fish in baking dish. Mix together first 4 ingredients
and rub on top and bottom of fish. Sprinkle Pepperage farm
stuffing over top of fish. Bake at 425 for 20 minutes or until
fish is done.
ROAST SEA BASS
- 2 lb sea bass, fillets
- 2 tsp hot paprika or chili powder
- coarse salt and freshly ground pepper
- 2 Tbsp olive oil
- 2 Tbsp dry white wine
- 3 cloves garlic, minced
- 3/4 lb shitake mushrooms, brushed clean, stemmed, and
sliced
- 1 can baby ears of corn, drained and haved on the diagonal
- 4 green onions, thinly sliced on the diagonal
Preheat oven to 400. Sprinkle the sea bass fillets with
paprika, salt & pepper to taste. Pour the olive oil and
wine into an attractive baking dish large enough to hold the
fish fillets in a single layer. Scatter the garlic over the
bottom of the dish and place the fillets in it. Arrange the
mushrooms on top.
Roast for 15 minutes. Baste the mushrooms and fish with the
pan juices. Scatter the baby corn ears over the fish and continue
to cook, basting once or twice, until the corn is heated through
and the sea bass is opaque throughout, about 5 minutes longer.
Remove from the oven and garnish with the green onions. Serve
immediately, directly from the dish.
You can also you salmon fillets, swordfish or shark steaks
in place of the sea bass.
DESSERTS
CARROTT CAKE
Mix in Bowl:
- 2 cups brown sugar
- 1 1/2 cup vegetable oil
- 4 eggs
Sift in:
- 2 cups self-rising flour
- 1 tsp cinnamon
Add:
- 1 1/2 cups chopped pecans
- 3 cups grated carrots
Mix all ingredients, Pour into 3 round cake pans or 1
large cake pan. Bake at 350 for 35 to 40 minutes.
CREAM CHEESE ICING
- 1 8 oz cream cheese
- 1 lb powder sugar
- 1/2 stick butter
- 1 tsp vanilla
For three layer cake you will need to double the icing.
Secret for icing layer cakes, set in freezer until cake is
very firm then ice a thin layer to seal in crumbs. Set back
into freezer and later ice the entire cake. (I love baking
cakes and trying to ice them differently)
COCONUT CAKE
- 1 Box yellow cake mix with pudding
- 1 15 oz cream of coconut
- 1 can Eagle brand milk
- 1 small can crushed pineapple
- 1 large cool whip
- 1 package coconut
Bake cake in 9x13 pan according to directions. Cool.
Punch holes in cake with a chopstick. Whip cream of coconut
and eagle brand milk together; pour over cake. Mix together
cool whip and pineapple, spread over cake. Sprinkle with coconut.
Let set overnight.
NUT CUPS
Dough:
- 1 3oz cream cheese
- 1/4 lb butter
- 1 cup plain flour
Mix and refrigerate for 1 hour. Shape into balls-walnut
size (24), put in small muffin pans and shape out.
Filling:
- 1 egg white
- 1 Tbsp melted butter
- 1 Tsp vanilla
- 3/4 cups light brown sugar
- 1 cup pecans, chopped
Mix first 4 ingredients and fill muffin pans 1/2 full,
put in 1/2 full nuts – let stand 10 minutes before baking.
Bake at 350 for 30 o 35 minutes.
NEIMAN-MARCUS CAKE
Mix together:
- 1 box “butter” cake mix
- 2 eggs
- 1 stick butter
Spread these ingredients into 9x13 pan. It will be gooey.
(Don’t mix up the cake mix according to the box directions).
Mix together:
- 1 tsp almond flavoring
- 1 8oz cream cheese softened
- 1 box powdered sugar
- 2 eggs
- 1 cup chopped pecans
Spread this mixture on top of first layer and bake at
350 for 35-40 minutes. Watch for top to turn golden brown.
Cool, cut into squares. Will make 20 squares.
CREAMY BANANA PUDDING
- 1 14 oz can Eagle Brand sweetened condensed milk
- 1 1/2 cups cold water
- 1 4-serving size pkg Instant vanilla flavor pudding mix
- 2 cups Whipping cream, whipped
- 36 vanilla wafers
- 3 medium banana, sliced and dipped in lemon juice
In large bowl, combine Eagle brand condensed milk and
water. Add pudding mix; beat well. Chill 5 minutes. Fold in
whipped cream. Spoon 1 cup pudding mixture into 2 1/2 quart
glass serving bowl. Top with 1/3 each of the wafer, bananas
and pudding. Repeat layering twice, ending with pudding. Cover;
chill. Garnish as desired.
THE BEST SUGAR COOKIES
- 1/2 cup butter
- 1 cup sugar
- 1 egg unbeaten
- 1 cups regular flour
- 1 tsp baking powder
- 1/4 tsp salt
Cream butter til soft and fluffy with hand mixer. Gradually
add sugar ad beat. Add vanilla and egg and beat. Mix flour
baking powder, and salt together. Add to the butter mixture.
Mix well. Chill dough 2 hours.
Roll out 1/4 of dough at a time on a lightly sugared and floured
surface. Roll dough fairly thin. Cut with cookie cutters.
Place on un-greased cooking sheet and bake at 325 for 10 to
15 minutes or until light brown. Cool for 3 minutes and remove
from the cookie sheet. When cool, ice cookies with colored
powdered sugar frosting and sprinkle with fancy sprinkles.
Frosting:
- 1 cup powdered sugar
- 1/4 tsp vanilla
Enough milk to make frosting easy to spread
Food coloring
Mix sugar, vanilla and 1 tsp of milk in a small dish or mixing
bowl. Add small amount of milk until it is of spreading consistency.
Add food coloring a few drops at a time and mix. Spread on
cool cookies and top with sprinkles.
We make sugar cookies on all occasions, not just holidays,
when the kids have friends over or just a fun family activity
to make them and decorate them.
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