Some of my favorite recipes!
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Spaghetti Sauce
1 lb.Hamburger (cook and drain fat)
1 sm. yellow onion,chopped
2 cloves garlic,minced
1 pkg.taco seasoning mix
2 tsps. sugar
salt,pepper,italian seasoning to taste
Mix well with hamburger.Then add:
1 (8 oz.)can tomato sauce
1 (32 oz.)can stewed tomatoes,slightly blended
16 oz. spaghetti noodles
Bring to a boil,then reduce heat.Cover and simmer approximately 1 hour.
Serve over noodles
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Creamy Clam Sauce
1 cup sliced fesh mushrooms(I use canned)
1/4 cup finely chopped onion
1 clove garlic,chopped
1/4 cup butter(best)or,margarine
2 tbsps. flour
2 (6 1/2-oz.cans chopped clams,drained,reserving liquid
1 cup half-and-half
2 tsps. instant chicken bouillon
1/4 cup grated parmesan cheese
In a medium pan,cook mushrooms,onion and garlic in butter until tender.Stir in flour.Gradually stir reserved clam liquid,half-and-half and bouillon:cook and stir until thickened.Add clams and cheese:heat through(do not boil).Serve over hot cooked noodles of choice.
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Chocolate Brownies
1 cup sugar
2 eggs
1/2 tsp. vanilla extract
1/2 cup butter or margarine,melted
1/2 cup all-purpose flour
1/3 cup cocoa
1/4 tsp.baking powder
1/4 tsp.salt
FROSTING
3 TBSP. butter or margarine
3 TBSP. cocoa
2 TBSP. warm water
1 tsp. instant coffee granules
1-1/2 cups powdered sugar
In a mixing bowl,beat sugar,eggs and vanilla.Add butter;mix well.Combine dry ingredients;add to batter and mix well.Pour into a greased 8-inch square baking pan.Bake at 350* for 25-30 minutes or until brownies test done with a wooden pick.Cool in pan on a wire rack.For frosting,combine butter,cocoa,water and coffee;mix well.Gradually stir in sugar until smooth,adding additional warm water if necessary to achieve a spreading consistency.Frost the brownies.Yield:12-16 servings.
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Vegie Pizza
2 pkgs. refrigerated crescent roll dough
Unroll and spread on ungreased cookie sheet. Bake 350*-15 minutes.
Topping: Mix together and spread on cooled dough.
2-8oz pkgs. cream cheese
3/4C. miracle whip
1/4C. milk
1 tsp. dill weed
3/4 tsp. garlic powder
Then top pizza with any variety of fresh vegies:
Tomatoes, lettuce, black olives, cauliflower, broccoli and top that off with cheddar cheese.
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Ham and Cauliflower Soup
1 pkg (4.9 oz or so)Betty Crocker Scalloped potatoes
2 1/2 C. water
1C. chopped cauliflower
1 tsp. yellow mustard
1/8 tsp. pepper
1 1/2C.Chicken broth
1C. cubed, cooked ham
1C. milk
Parsley (if desired)
1. Heat potatoes, sauce mix, water, cauliflower, mustard, pepper and broth to boiling in 3-quart saucepan over high heat, stirring frequently.
2. Reduce heat; cover and simmer about 25 minutes, stirring occasionally, until potatoes are tender.
3. Stir in ham and milk. Cook uncovered about 5 minutes or just until hot. Do NOT boil. Garnish with parsley.
Makes 4 servings
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Banana Cream Pie
1 pie shell, baked
2/3 cup sugar
3 1/2 TBSP. cornstarch
1/2 tsp salt
2 1/2 cups milk
3 egg yolks, slightly beaten (SAVE egg whites for meringue)
1 tsp vanilla
2 bananas, sliced
Meringue- Recipe below
Combine the sugar, cornstarch and salt in a double boiler, stir/whisk in cold milk.
Cook over boiling water until it thickens, stirring constantly.
Cover and cook 15 minutes longer.
Stir a little of the hot mixture into the slightly beaten egg yolks, then add the egg yolk mixture into the hot mixture in the double boiler mixture. Cook together about 2 minutes, stirring constantly.
Cool and add vanilla.
Arrange sliced bananas in the baked pie crust and pour the cooked mixture.
Top with meringue and oven brown it.
*Here's the recipe for a Meringue :*
*Carefully separate egg whites from yolks (they separate best when cold).*
*Mixing bowls and beaters should be completely grease free. Egg whites should come to room temperature before beating. This increases the volume.*
*Sugar should be added gradually. Continue beating until sugar is completely dissolved.*
*Cool meringue slowly, away from draft to prevent shrinking and weeping.*
3 egg whites
1/4 tsp. cream of tartar
6 Tbsp. sugar
1. *In small bowl, beat egg whites and cream of tartar to soft peaks
before adding sugar.*
2. *Gradually add sugar, beating until stiff but not dry. Mixture
should be glossy.*
3. *Spread meringue, sealing carefully to edge of pastry shell.*
4. *Bake in preheated oven 350 F for 12 to 15 min. or until golden
brown. Cool. Chill thoroughly.*
*Note: When topping a pie, be sure that the meringue touches the inner edges of the crust; this will keep it from shrinking.*
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cranberry caramel bars
1 cup fresh cranberries
2 tablespoons sugar
2 1/3 cups all-purpose flour, divided
1/2 teaspoon baking soda
2 cups uncooked regular oats
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 cup butter or margarine, melted
1 (10-ounce) package chopped dates
3/4 cup chopped pecans
1 (12-ounce) jar caramel sauce
Preheat oven to 350 F and line a 13x9x2 pan with aluminum foil, leaving a little overhang, and you can lift bars out to cut with no problem.
Combine 2 tablespoons of sugar in a small bowl with the cranberries and set aside. Combine 2 cups of flour and the next four ingredients. Stir in melted butter until crumbly. Reserve 1 cup of this mixture and set aside. Press remaining mixture into bottom of a lightly greased 13x9 baking dish or pan (use a piece of wax paper placed over the top to press down the mixture). Bake at 350 degrees for 15 minutes.
Remove from oven and sprinkle with dates, pecans, and the cranberry mixture. Stir the caramel sauce and the remaining 1/3 cup flour together until smooth, spoon over cranberries. Sprinkle with the reserved 1 cup flour mixture. Bake an additional 20 minutes or until lightly browned.
Cool on a wire rack. Lift out of pan with foil overhang. Cut into bars, makes approximately 24
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