| Ingredients | |||
| 3 | pound | chicken, pieces | |
| 1/2 | cup | butter | |
| 1/2 | cup | honey | |
| 1/4 | cup | mustard, dijon | |
| 1 | teaspoon | garlic salt | |
| 1 | teaspoon | curry powder | |
Directions: | |||
| Preheat oven to 350 degrees. Place chicken pieces in shallow baking pan, skin side up. Combine butter, honey, mustard, salt and curry powder and mix well. Pour over chicken and bake 1-1/4 hours, basting every 15 minutes, until chicken is tender and nicely browned. | |||
6 ea SMALL SWEET POTATOES 2 tb OIL 1 t GARLIC POWDER 1 c CHOPPED ONIONS 1 tb MINCED GINGER ROOT 1 c CHOPPED GREEN PEPPER 1 tb HONEY 8 oz PINEAPPLE CHUNKS 1 c CHICKEN BROTH 1/2 ts CHINESE FIVE SPICES 1 tb CORNSTARCH 1 tb WATER 2 c JULIENNED COOKED HAM SLICES 1/2 c TOASTED ALMONDS 1 x SALT AND PEPPER TO TASTE WASH SWEET POTATOES. PIERCE WITH A FORK SEVERAL TIMES. BAKE AT 3500F. FOR ABOUT ONE HOUR OR UNTIL TENDER. HEAT OIL IN SKILLET. SAUTE ONION, GARLIC, GINGER AND GREEN PEPPER UNTIL TENDER. ADD HONEY, PINEAPPLE CHUNKS, CHICKEN BROTH AND CHINESE FIVE SPICES. SIMMER FOR FIVE MINUTES. BLEND TOGETHER THE CORNSTARCH AND WATER UNTIL SMOOTH. STIR INTO THE BROTH. HEAT UNTIL BOILING, STIRRING UNTIL THICKENED. STIR IN HAM AND ALMONDS. SEASON WITH SALT AND PEPPER TO TASTE. HEAT THROUGH. PLACE HOT SWEET POTATOES ON PLATTER OR INDIVIUAL PLATES. CUT THROUGH SKIN AND COARSE MASH WITH A FORK. SPOON HAM ONTO POTATOES. SERVE IMMEDIATELY. |
1 pk (8 ozs) cream cheese; soften 8 oz Pasteurized process Cheddar cheese with Jalapeno pepper; cubed 1/3 c Beer 1 c Black beans; drained/rinsed 1/2 c Sliced scallions 1/2 c Chopped tomatoes Chips or tortilla crisps Recipe by: Tampa Bay Online In medium saucepan, over low heat, cook cream cheese, pasteurized cheese and beer, until melted and smooth. Stir in beans, scallions and tomatoes; heat through. Serve warm or cold as a dip with pretzel chips or tortilla crisps. Makes 3 1/2 cups. |
3/4 c Milk 1 tb Dijon-style mustard 2 ts Onion powder 1/4 ts Salt 1 ds Ground black pepper 3/4 c Apple juice 1/4 c All-purpose flour 6 oz (1 1/2 cups) shredded sharp -cheddar cheese 4 c Italian bread cut in 1-inch -cubes 4 c Assorted blanched -vegatables, cut in -bite-size Pieces In a medium saucepan combine until smooth: milk, apple juice, flour, mustard, onion powder, salt and black pepper. Cook and stir over medium heat until mixture thickens and boils; cook and stir one minute longer. Remove from heat; add cheese; stir until melted. Transfer to a fondue pot; keep warm. Serve with bread cubes and assorted vegetables. This makes 4 portions (about 2 cups). From: Steve Herrick Source: Best Recipes Mar/Apr 1991 |
2 tb Butter 1 lb Ground beef 1 tb Onion, minced 1 Clove garlic, minced 1/2 lb Mushrooms, sliced 1/4 c Dry red wine Juice |
1 pk Spice cake mix; no pudding 16 oz Canned pumpkin 4 Eggs 1/4 c Kahlua 1 Envelope Dream whip —–GLAZE—– 1 1/2 c Powdered sugar 1/4 c Butter; melted 2 tb Kahlua Combine cake mix and pumpkin, beat at low speed until cake mix is moistened. Increase speed to medium and add eggs, one at a time, beating well after each addition. Add Kahlua and whipped topping mix; beat batter 2 more minutes. Pour batter into greased and floured oblong dish, bake at 350~ for 45 minutes. Cool in pan 10 minutes, turn out onto serving tray. Cool cake slightly and glaze. Kahlua Glaze: Combine sifted powdered sugar, melted butter, and Kahlua until mixture is smooth and creamy. —– |
1 lb Venison [cubed] 2 tb Oil 6 c Water 1 c Onions [chopped] 1 c Peas 1 c Green beans 4 lg Potatoes [peeled & chopped] 1 1/2 c Carrots [sliced] 1 c Corn 1 t Salt 1/4 ts Pepper 2 Bay leaves 3 tb Cornstarch 1 c Cold water 1) Brown the venison in the oil in a stock pot then drain… 2) Add the 6 cups of water, the veggies, salt and pepper, and bay leaves, cooking over med. heat for 45 min. to an hour or `til the meat and veggies are tender… 3) Combine the cornstarch and the remaining water in a small bowl, and stir into the stew `til thickened, stirring constantly… 4) Remove and discard the bay leaves… Serve… Source: Cyndie Steria, Carthage NY from “Bill Saiff’s Rod & Reel Recipes for Hookin’ & Cookin’” cookbook, typed for you with permission by Fred Goslin on CYBEREALM Bbs. Home of KOOKNET in Watertown NY (315) 786-1120 |
1/2 c Shortening 1 c Sugar 1 c Persimmon pulp 2 Eggs 1/4 ts Soda 2 c Sifted flour 3 ts Baking powder 1/2 ts Salt Cream the shortening and sugar together, add the persimmon pulp and beaten eggs. Sift the dry ingredients and add to the liquid mixture. Beat well, then pour into a greased pan and bake in a moderate oven (325 to 350 degrees) for about an hour Source: Publix leaflet. From The Cookie Lady’s Files —– |
1 4 pound beef round or chuck steak — 1 1/2 inch thick cut into 1 1/2-inch cubes 1/3 cup flour 1 teaspoon salt 1/2 teaspoon cracked pepper 3 carrots, peeled, split lenghwise — cut in half 2 stalks celery — cut in 1″ pieces 6 small white onions 8 small new potatoes — peeled 1 4 oz can sliced mushrooms — drained 1 10 oz pkg frozen peas, corn, green beans, or lima beans — partially thawed 1 10.5 oz can condensed beef broth 1/2 cup dry red wine — or water 2 teaspoons brown sugar 2 te Kitchen Bouquet 1 14.5 oz can tomato wedges or slices, drained — optional 1/4 cup flour 1/4 cup water If beef is extra lean, thoroughly wipe cubed beef on absorbent towels to dry. If meat contains fat, quickly brown in large skillet to sear and remove fat; dr ain well. Place beef cubes in Crock-Pot. Combine 1/3 cup flour with the salt and pepper; toss with beef to coat thoroughly. Add all vegetables except tomato wedges to Crock-Pot and mix well. Combine beef broth, wine, sugar and kitchen bouquet. Pour over meat and vegetables; stir carefully. add drained tomatoes and stir well. Cover and cook on Low for 10 to 14 hours or on High for 4 to 5 1/2 hours . One hour before serving, turn to High. Make a smooth paste of 1/4 cup flour an d the water; stir into Crock-Pot. cover and cook until thickened. Serves 8 to 10 Note: For better color, add half of the frozen vegetables at beginning; add rem aining half during last hour. |
1/2 lb Shortening 1/4 c Butter 1 ts Salt 3 c Flour 1/2 c Cold water Method: Cream shortening and butter. Stir in salt and flour. Cream well. Add water and mix thoroughly. —– |