My Friends Favorite Recipes
I've started collecting a few of my friends favorite recipes for you to try. These were all taste tested before I submitted and I give them all the seal of approval!
4 lbs cooked potatoes
1 lb bacon, diced
1/2 cup sugar
3 TBSP flour
2 tsp salt
1/4 tsp pepper
1 cup water
1 cup cider vinegar
8 green onions sliced
6 hard boiled eggs (optional)
Peel and cut potatoes into thin slices. Fry bacon until golden brown. Remove bacon from drippings. Drain on paper toweling. Add enough more fat to make 1/2 cup drippings. Blend together flour, sugar, salt and pepper. Stir into bacon drippings to make smooth paste. Add water and vinegar. Boil 5 minutes or more stirring constantly. Combine sauce, potatoes and onions. Sprinkle with crumbled bacon and garnish with egg wedges and parsley. Refrigerate until time to serve.
Makes 10-12 servings
1 frozen Pizza (your choice of brand)
Knife or cutting device (optional)
Oven or some form of heating element
Take wrapping completely off of pizza. Rearrange toppings if they shifted in shipping and handling.(optional step) Turn on oven as stated on packaging, if you allready threw it away dig in the garbage to see the temp. Put in the oven usually on the middle rack. If you haven't allready thrown the wrapper away again, check the time for cooking. Now this will all depand on if you let the oven preheat or not. But a good way to know when it's completely done is when smoke escape through the oven vents. Ofcourse that is not always true, it could just be last nights pizza parts that's burning on the bottom of you oven, in that case, open a window and suffer until tonights meal is finished.
Enjoy!
3 8oz.pkgs. cream cheese
2 61/2 oz. crab meat
1/2 cup chopped green onion (tops and all)
2 teas. horseradish
1 teas. worchestershire sauce
1/2 cup milk
Put in slow cooker on high until cheese melts. Cook on low about 3 hrs. Stir frequently.
One cup of each of the following
Mayo
Black olives
Green onions/with tops
Mushrooms
Grated cheese (your choice)
Mix together, spread on cocktail rye and bake in 350 degree oven for 15 minutes.
2 lbs. Stew meat
1 Onion
2 teas. chopped garlic
Mushrooms
1 cup water
2 Tbs. Catsup
1 cube beef boulion
2 TBSP. butter
1 cup sour cream
1 pkg. noodles (your choice)
Shake meat in flour, salt and pepper. Brown in 2 TBSP. butter. Add onion. Put in slow cooker overnight. When done mix in sour cream. Eat over noodles.
2 lbs.Southern style frozen hash browns
(Take out of freezer 2 hrs. before preparing.)
Spread in pan
Stir together:
1/2 cup melted butter
1 tsp. salt
1/4 cup finely chopped onions
1 can cream of chicken soup
2 cups grated cheese
Spread this mixture over potatoes. Top with 2 cups crushed corn flakes mixed with 1/2 cup melted butter. Bake in a 9 x 13 pan for 1 hour at 350 degrees.
2 lbs. Imatation Crab meat
1 onion chopped thinly
4 stalk of celery chopped thinly
1 green pepper chopped thinly
3/4 to 2/3 cup of (real) Mayo
1/4 cup sour cream
1 pound angel hair spaghetti
Boil the spaghetti according to the package and add all the ingredients. chill for two hours and enjoy!
1/3 cup shortening
1/2 cup peanut butter
1/4 cup brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
1 cup coconut or 1 cup choc. chips
Cream first four ingredients. Then add eggs and vanilla, add flour, salt and baking powder, mix well. Add coconut or choc. chips. Put in a greased (13x9x2)inch pan. Bake 20 to 25 min. at 350 degrees. CUT WHILE WARM!
6 center cut pork chops, trim off fat
1/2 cup celery, diced
1 cup long grain rice
6 onion slices
6 beef or chicken bouillon cubes
3 cups boiling water
1/2 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
Brown pork chops, do not cook. Combine celery and rice in a 2 quart casserole dish. Arrange chops on rice, top with onion slices. Combine remaining ingredients and pour over pork chops. Bake covered at 350 degrees for one hour or until chops are done and rice has absorbed liquid.
2 lbs. Imatation Crab meat
1 onion chopped thinly
4 stalk of celery chopped thinly
1 green pepper chopped thinly
3/4 to 2/3 cup of (real) Mayo
1/4 cup sour cream
1 pound angel hair spaghetti
Boil the spaghetti according to the package and add all the ingredients. chill for two hours and enjoy!
1 pkg. elbow noodles
cheese whiz
cheeder cheese, shredded
butter
salt & pepper
milk
Boil and drain noodles. Butter pan. Put one layer noodles in bottom of pan. Drop teaspoons of butter and cheese whiz (6-8 depending on size of pan). Salt and pepper, then layer chedder cheese, repeat till pan is full. Add bread crumbs on top of each layer. When pan is full, add milk to almost top. Bake at 350 degrees till bubbly and golden brown.
1 8oz.container soft style cream cheese (with chives and onions)
1 tsp. prepared mustard
1/3 cup finely diced deli ham
1/3 cup shredded cheddar cheese
crackers, bread or celery sticks
In a small mixing bowl stir together cream cheese and mustard. Stir in ham and cheddar cheese. Cover and chill. Spread on cracker, bread or celery sticks. Store leftover spread in the refrigerator for up to 5 days. Serves 3-4 people.
1 small bushel of pickles (sliced)
2 cups vinegar
1/2 cup sugar
1/2 cup salt
1 onion (medium)
4 cloves garlic
bunch of fresh dill (to taste with seed)
Layer dill, garlic and pickles. pour brine over it and fill with cold water, shake, refrigerate. Shake once a day for 3 days then it's ready.
1 lb. boneless beef sirloin steak
2 tsp. vegetable oil
1 tsp. each fresh lemon juice and water
2 tsp. Dijon style mustard
1 tsp. honey
1/2 tsp. oregano
1/4 tsp. pepper
1 green, yellow and red pepper (cut into 1" pieces)
mushrooms
Cut steak into 1" cubes. Wisk together oil, lemon juice, water, mustard, honey, oregano and pepper in a large bowl. Add beef, peppers and mushrooms stirring to coat. Marinate while the grill is getting ready. Thread onto skewers. Grill to desired doneness.
Blend together:
1/2 cup Teriyaki sauce
2 tsp. vegetable oil
1 tsp. minced garlic
1/4 tsp. pepper
Pour over:
1 1/2 lbs. boneless beef sirloin (cut into 2" cubes)
marinate 10 minutes
Cook 4 ears of corn and cut into 4 equal lengths
1 red or green pepper (cut into 16 pieces)
Add to beef and marinate 10 minutes longer.
Thread meat and veggies onto skewers (alternately). Grill or broil 3 minutes on each side for rare, or to desired doneness, brushing occasionally with marinade.
4-6 servings
(Nicki & Tom P.)
Stuffing for 1 chicken
2 red onions, thinly sliced
2 T. olive oil
2 c. coarsely chopped shiitake or white mushrooms
salt and pepper to taste
1/2 c. dry white wine (I use Chablis Blanc)
1 T. butter
1 lb. spicy turkey sausage meat, casings removed
1 bunch of fresh tarragon (leaves only) or 1 T. dried tarragon
Saute the onions in olive oil over medium-low heat until caramelized about 30 min. Turn the heat to medium high and add the mushrooms. Saute the mushrooms until crisp on the edges, about 10-15 minutes. Season with salt and pepper. Turn the heat to high and add the wine. Let the wine cook off for a couple of minutes, then lower the heat and simmer with the mushrooms for another 10 min. Stir in the butter then remove from the heat and set aside.
In lg. skillet brown the sausage. When cooked through, about 7 min., add to the mushroom mixture along with the tarragon and combine thoroughly. (To save time... I usually cook the sausage at the same time the onions are doing their thing.)
Roast Chicken-(serves 4-6)
1 recipe mushroom sausage stuffing
1 chicken (4-5 lbs.)washed well
2 T. olive oil
2 bunches of fresh tarragon or 2 T. dried
salt and pepper to taste
1 can chicken broth
Tarragon Gravy
1/2 c. pan drippings
2 c. dry white wine
2 T. butter
Preheat the oven to 350 degrees. Place as much of the stuffing as will fit in the cavity of the chicken. Tub the outside of the chicken with olive oil, liberal amounts of tarragon, and salt and pepper. Pour the chicken broth in the bottom of a roasting pan. Add the chicken. Place a foil tent loosely over the chicken and bake for 1 hour. Remove the foil and cook for another 30 min. Remove the cooked chicken and set aside. Pour off most of the fat in the pan, leavin 1/2 c. to make the gravy.
For the gravy: Place the pan with the driippings on the stovetop over high heat. Add the wine and stir, constantly scrapin ghe bottom bits. When the liquid is reduced by half, lower the heat and add the butter, 1T. at a time, until well combined. Remove the stuffing from the chicken and serve with the chicken and gravy
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