- 1 lb.box of 10x sugar
2 sticks margarine (melted)
3\4 cup cocoa (Hershey's of course)
3\4 cup. peanut butter (w or w/o nuts),
1tsp. vanilla
pour melted margarine over it and continue to mix
by hand. Blend in vanilla.
Put in an 8x8 greased pan & refrigerate.over night.
Next day , eat till you get sick or have self control,
whichever comes first!!!
Dreamsea's Trout Amandine
4 to 6 fresh pan-dressed trout
1 beaten egg
1/4 cup light cream or milk
1/2 cup flour
2 tablespoons cooking oil
6 tablespoons butter
1/4 cup sliced almonds
2 tablespoons lemon juice
Combine egg and cream or milk. Dip fish
in flour, then in
egg-cream mixture, and again in flour.
In a large skillet
heat together the oil and 2 tablespoons
of the butter. Fry
trout in hot oil for 5 to 6 minutes on
each side or until golden
and fish flakes easily with fork. In a
skillet cook almonds in
remaining butter until they are golden
brown. Remove from
heat, stir in lemon juice. Place trout
on a platter and pour
almond mixture over fish. Serves 4.
Dreamsea's Baked Ham-Stuffed
Mushrooms
24 fresh mushrooms 1-1/2 to 2 inches in
diameter
1/4 cup chopped green onion
1 tablespoon butter
2 teaspoons flour
1/4 teaspoon dried savory, crushed
2 tablespoons dry white wine
1/2 cup finely chopped fully cooked ham
2 tablespoons grated Parmesan cheese
1/4 cup fine, dry bread crumbs
Wash mushrooms, drain. Remove stems from
mushrooms,
reserve caps. Chop stems to make 1 cup.
Cook chopped stems
and green onion in butter until just tender.
Stir in flour,
savory, and 1/8 tsp. pepper. Add wine and
2 tablespoons
water. Cook and stir until thickened and
bubbly. Stir in
ham and Parmesan. Fill mushroom caps with
ham mixture.
Place mushrooms in a 15 x 10 x 1 baking
pan. Top with
bread crumbs. Bake in a 350 oven for 15
to 20 minutes.
- Wildcat's Vegetable Dip
1 pt. Sour Cream
2 T dill weed
1 T. Accent salt
1T. Parsley flakes
1 sm. onion minced
Just mix ahead of time and put in refrig. . .....Great for teens.
Can be used for Chips or Veges. Makes a qt. of Dip
- Wildcat's Corn Chowder
4 slices bacon
1 cup chopped onion
3/4 C. chopped celery
2 or 3 med. potatoes
1 can chicken broth
1/2 teaspoon thyme
1 Cup cream or Half & Half
1 can cream style corn
Brown bacon, saute onions potatoes, celery. then add chicken
broth and simmer until tender. Add corn and cream before serving. Very Good
Wildcat's Cherry Yum Yum
1 pkg. Dream Whip
1 -8oz cream cheese
1/2 Cup sugar
1/2 teaspoon vanella
1 can Cherry Pie Filling
1 stick oleo
2 Cups Graham Cracker Crumbs
Cream - cream cheese, sugar and vanilla. Mix Dream Whip
by instructions on pkg. and combine with cheese and
sugar-mix oleo and graham cracker crumbs then put 1/2 in
bottom of 13 x 9 pan.then add the cream cheese and Dream
whip mix on top. Then put Cherry Pie Filling on top of
Cheese mix. Top with rest of cracker mix.
Put in refrig. Keeps well if it lasts. This recipe is very easy
and very good
Wildcat's Golden Shrimp and Rice
1 stick of oleo
1/4 C onion
1/4 C. celery
1/4 Green Pepper
1 clove garlic
Chop and saute in melted oleo in skillet
until tender
Then add. 1 lb of shrimp(cooked and peeled)
Add 1 cup
of uncooked rice and 2 cups of water, salt
and pepper to
test. when rice begans to boil, stir and
reduce heat to low.
cover and let simmer for 20 to 30 mins.
Serve with Salad
PirateDan's Atomic Chicken
rectangular serving dish (8.5 x 17)
4 to 6 boneless skinless chicken breast
halves
paprika
italian seasonings
cayenne pepper
butter/margarine
lemon juice
white rice
to fend for myself while my better half used to travel.....
In the rectangular dish, place a few strategically placed slabs,
i.e. 1 tbpn, of butter in the corners and then a few squirts/spalshes
of lemon juice. Sprinkle paprika, Italian Seasonings and cayenne
on the bottom to taste.
Then place light layer of rice (cooked) on the bottom and then the
chicken. Butter and season again, then fill in rice to top of dish.
Season again if you wish and add a couple of more splashes of
lemon juice too.
Then cover and nuke from 15 (if 4 halves) to 18 (if 6) minutes
on high. Let stand for 5 minutes
Plow in <g>
Missfitt's Famous Elephant
Stew
INGREDIENTS
1 elephant
Salt
Pepper
Brown Gravy
2 rabbits, optional
Cut elephant into bite-sized pieces. This
should take
about 2 months. Cover with brown gravy.
Cook over
kerosene fire about 4 weeks at 465 degrees.
This will
serve 3,800 people. If more are expected,
2 rabbits may
be added, but do this only if necessary
as most people do
not like to find hare in their stew.
Calliope's Winter Tales Casserole
This first one is a favorite with my family,
is easy to
prepare, and makes
a good meal in winter when an
icy chill is in the air and the rain,
or snow, is falling
outside.... put another log on the fire
(or turn the
heating up), light a few candles on the
table to add to
the cozy ambience... and
enjoy!
Ingredients:
4 large pork chops
2 large onions (sliced into thin
rings)
1 tablespoon flour
1 level teaspoon dried sage
4 tablespoons tomato sauce or ketchup
1/2 cup chicken stock
2 large cooking apples (cut into
thick wedges)
seasoning to taste
Trim fat from chops and fry in a little
oil for 5 mins
each side. Remove from pan and keep
hot. Fry onion
rings until soft and stir in sage, flour,
stock and tomato
sauce. Season and add apple wedges,
then place in
casserole. Place chops on top.
Cover and cook at 350F
for 1 to 1 and a half hours.
Serves 4.
(pinched from Sylvia's Recipe Book!)
- This Apple Cake recipe is great served
with morning coffee,
afternoon tea, or anytime you get the munchies! It came
from my good friend, Sylvia, who lives next door.
Hello Sylvia!!! :-)
Ingredients:
I small can pie apple, or equivalent
stewed apples
(about 400 grams or 13 ounces)
125 grams (4 ounces) butter
3/4 cup sugar
Melt all the above ingredients together
in a saucepan and then add:
1 teaspoon bicarb. soda
This should make the apples frothy (it's
okay!)
Then add:
185 grams (6 ounces) sultanas (raisins)
1 teaspoon mixed spice
2 cups self-raising flour
Mix together well and bake in a moderate
oven (about 350F) in
ring tin for 3/4 hour. Bon Appetit!
- Twinz Poppy Seed Muffins
2 cups flour
1/4 cup poppy seeds
1/2 tsp. salt
1/4 tsp. baking soda
1 cup sugar
1/2 cup butter, softened
2 eggs
3/4 sour cream
1 tsp vanilla
Preheat oven to 375 degrees. Grease twelve 3x1 1/4" muffin
cups. In a small bowl, stir together flour, poppy seeds, salt
and baking soda. In a large bowl, beat sugar and butter
with an electric mixer for 2 minutes. Beat in eggs one at
a time, until blended. Beat in sour cream and vanilla.
Gradually beat in flour mixture until well combined.
Spoon batter into prepared muffin cups, bake 15-20
minutes or until a tooth pick comes out clean.
Remove muffin tins to a wire rack. Cool 5 minutes
before removing muffins from cups, finish cooling
on racks.
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