Recently Added Recipes
Cousin Chris's wing dip
Filed under
Appetizers & Dips
Posted by Mary Dickinson at 6:46 PM (UTC) on December 5, 2008
Our cousin Chris from Cheektowaga brought this dip to a family function after having it at a Buffalo bowling league party. It is by far the best imitation of the "real wing"!
Number of Servings: 4-6
2 cups cooked chicken (light and dark meat works best) diced
2 packs light cream cheese-softened
2 cups shredded cheddar(extra sharp works best)
1/2 cup diced celery
1/4 to 1/2 cup Franks Hot sauce-NO SUBSTITUTES !
Quantity depends on how zippy you like your dip.
Additional 1/2 cup cheddar
Mix all ingredients well, top with 1/2 cup Cheddar and bake at 350* until bubbly.
Serve with celery sticks or tortilla chips.
Marias' apple salad
Filed under
Desserts
Posted by Mary Dickinson at 6:08 PM (UTC) on December 5, 2008
Number of Servings: 4
5 ounce container Cool whip
1 box butterscotch jello
20 ounce can crushed pineapple w/juice
3 or 4 apples peeled(if you feel like it)chopped into bit size pieces.
Add pudding mix to pineapple in juice mix well, then fold in cool whip and apples!
Chill 1 hour
Grasshopper Pie
Filed under
Desserts
Posted by Dee Fuller at 3:38 AM (UTC) on August 9, 2008
This receipe came to me from Lady Jane Pope of Savannah, Georgia about 25 years ago. She seemed to be well known for it. As she said to me then there are certainly many variations.......the "Baptist" version just left out the alcohol!
Number of Servings: make's 2 pie's
2 1/2 cups of chocolate cookie crumbs.
1/2 cup soft butter (not melted)
1 - 7oz. jar marshmallow liquid creme
5/6 cup hot milk
1 pint whipping cream
2 oz. clear creme de cocoa
4 oz. creme de menthe (green)
Blend cookie crumbs with soft butter. Press into two 9 inch pie pan's and chill.
Melt marshmallow creme in hot milk, blend with wire wisk. Chill thoroughly. After chilling, whip cream and blend into marshmallow mixture. Add creme de cocoa and creme de menthe. Put into pie shell's and freeze. Serve frozen. Chocolate shaving's and mint sprig add to the appearance!
Wilted Baby Spinach
Filed under
Vegetables
Posted by Dee Fuller at 3:12 AM (UTC) on August 9, 2008
Number of Servings: 4 small
1/3 cup of pine nuts
1/3 cup gold raisins
1 T olive oil
1 clove garlic
2 lbs. washed baby spinach
Gently brown pine nut's in skillet (they burn quickly) and soften raisin's in warm water. Set aside. Heat olive oil and cook minced cloves for a couple of minutes, stirring constantly. Add spinach to wilt, add pine nut's, raisin's, dash of salt and fresh ground pepper. Serve immediately.
Jello Shot's
Filed under
Other
Posted by Dee Fuller at 3:02 AM (UTC) on August 9, 2008
Number of Servings: depends on how you cut them
Basic Receipe - 1 package of JELLO (6 oz. size)
(The flavor depend's on what you want to add)
1 Cup of boiling water
1 Cup of Vodka (cherry jello or any flavor)
OR
1 Cup of Gin (Lima Jello)
OR
1/4 Cup Vodka and 3/4 Cup tropical fruit Schapps
Use your imagination to come up with different combinations.
Boil one cup of water, stir in Jello till disolved. Let cool about 5 min. and add addition's. Pour into 8 inch square pan and refrigerate to congeal.
Have fun, enjoy and you'll have beautiful nail's!
EGGPLANT SHOE LEATHER (ITALIAN MARINATED EGGPLANT)
Filed under
Appetizers & Dips
Posted by Heather Krenzer at 2:52 PM (UTC) on July 30, 2008
This is wonderful when served on crusty italian bread with a slice of provolone cheese.
Number of Servings: Varies
3 to 4 small eggplants
3-4 cups of good olive oil (preferably Italian)
4-5 cloves of garlic minced
1 tablespoon oregano or Italian seasonings
½ tablespoon sea salt
½ tablespoon fresh pepper
4-5 leaves of basil chopped
4 cups water
2 cups white vinegar
In a kettle combine water and vinegar and set aside. Peel eggplants and slice into ¼ inch slices. Sprinkle slices with salt and layer the slices between paper towels. Place weight on the slices (a dinner plate with a bag of sugar works well). Let eggplant sit for 20 minutes to remove the moisture. While waiting combine olive oil and seasonings in an airtight bowl.
Boil water and vinegar. Place slices in boiling water for 3-4 minutes or until the slices begin to float. Remove from heat and place in olive oil. If needed add more oil to cover the eggplant entirely. Cool then cover. Can be stored in the fridge for 2 weeks. The longer it sits the better it is.
Mustard - Maple Syrup Dipping Sauce
Filed under
Appetizers & Dips
Posted by Gail McGuire at 3:05 PM (UTC) on July 29, 2008
Number of Servings: 1 cup sauce
1/2 C. Spicey Mustard (Nance's is good)
1/2 C. Real Maple Syrup
Mix well, serve with bacon-wrapped scallops, etc.
Makes a great glaze for baked ham, also.
Turkey while you Hunt
Great for Thanksgiving Day Hunt!
Wonderful aroma to welcome you home!
Number of Servings: 10-20
10 to 25# Frozen turkey (do not defrost)(bigger IS better)
2 bottles of your favorite beer or ale
Pepper
Remove plastic wrapping, don't worry about the giblet bag inside, it will cook right along with
the bird & be ready for your gravy!
Pre-heat oven to 350*.
Place turkey in high-sided roasting pan.
Douse with beer, pepper generously, cover tightly
with aluminum foil.
Place in oven, go Hunting.
Roast for 5-7 hours, depending on weight (reduce
heat to 325*, if you plan on being out more than
5 hrs)
Remove foil when it smells good & baste.
Place back in oven without foil to brown.
Sauerkraut with pork
Number of Servings: 6-8
3 large bags of fresh sauerkraut
1 bottle favorite beer
2-3#'s pork chops, country ribs, etc.
Any spices you care to add
Trim pork of any fat, brown to remove any excess
and drain.
Empty sauerkraut into large pot or dutch oven.
Pour in beer, add any desired spices.
Place pork on top.
Bring to a boil, reduce heat to simmer, cover.
Cook at least 2hrs, 3 is better.
Sauerkraut will lose it's vinegar taste, become
a bit sweet, & lightly browned. The liquid should cook away.
Sauerkraut with pork
Number of Servings: 6-8
3 large bags of fresh sauerkraut
1 bottle favorite beer
2-3#'s pork chops, country ribs, etc.
Any spices you care to add
Trim pork of any fat, brown to remove any excess
and drain.
Empty sauerkraut into large pot or dutch oven.
Pour in beer, add any desired spices.
Place pork on top.
Bring to a boil, reduce heat to simmer, cover.
Cook at least 2hrs, 3 is better.
Sauerkraut will lose it's vinegar taste, become
a bit sweet, & lightly browned. The liquid should cook away.
Cheese Wafers
Filed under
Appetizers & Dips
Posted by Gail McGuire at 2:24 PM (UTC) on July 29, 2008
A great favorite, very welcome at a friend's
dinner party!
Number of Servings: about 16 wafers
1/2# quality aged cheddar cheese
1/2# quality block parmesan cheese
1 tsp. cayenne pepper
1 tbl. flour
Pre-heat oven to 415*.
Grate cheeses together.
Mix in cayenne & flour by hand.
Place 2" piles (about 1 heaping tbl.) on parchment lined cookie sheet about 1" apart.
Bake until lacey and light brown, about 5-7 min.
Remove with spatula, touch bottom to paper towel
if there is any grease to remove.
Place on edge of plate to create shaped wafers,
if desired.
(If the piles turn into a greasy blob, you've used fake cheese!)
Broccoli, Cheese and Rice Casserole
Filed under
Other
Posted by Brett at 9:24 PM (UTC) on July 28, 2008
This quick and easy dish can be doubled or tripled. It is always much better the second day, so make enough for leftovers.
Number of Servings: 8 servings of 1/2 cup size
l cup uncooked instant rice
1/2 cup chopped onion
1/4 cup fat-free milk
4 oz. cubed light cheese (Monteray Jack)
2 tbs. softened butter
2 10 oz. packages frozen chopped broccoli, thawed and drained.
1 10 oz. can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted.
Preheat oven to 350 degs. Combine all ingredients in a large bowl then spoon into a 2-quart casserole. Bake at 350 for 45 minutes.
That's it!
Broccoli, Cheese and Rice Casserole
Filed under
Other
Posted by Brett at 9:22 PM (UTC) on July 28, 2008
This quick and easy dish can be doubled or tripeled. It is always much better the second day, so make enough for leftovers.
Number of Servings: 8 servings of 1/2 cup size
l cup uncooked instant rice
1/2 cup chopped onion
1/4 cup fat-free milk
4 oz. cubed light cheese (Monteray Jack)
2 tbs. softened butter
2 10 oz. packages frozen chopped broccoli, thawed and drained.
1 10 oz. can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted.
Preheat oven to 350 degs. Combine all ingredients in a large bowl then spoon into a 2-quart casserole. Bake at 350 for 45 minutes.
That's it!
Broccoli, Cheese and Rice Casserole
Filed under
Other
Posted by Brett at 9:18 PM (UTC) on July 28, 2008
Number of Servings: 8 servings of 1/2 cup size
l cup uncooked instant rice
1/2 cup chopped onion
1/4 cup fat-free milk
4 oz. cubed light cheese (Monteray Jack)
2 tbs. softened butter
2 10 oz. packages frozen chopped broccoli, thawed and drained.
1 10 oz. can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted.
Preheat oven to 3250 degs. Combine all ingredients in a large bowl then spoon into a 2-quart casserole. Bake at 350 for 45 minutes.
That's it!
Twelfth Night Soup
Filed under
Soups & Stews
Posted by Brett at 9:05 PM (UTC) on July 28, 2008
This hearty soup proportedly originated in New Orleans's French Market, America's oldest city market. It goes well over spicy cajun rice with piping hot corn bread. Perfect for a late-in-the season Hunt Breakfast or to celebrate Epiphany.
Freezes beautifully. Enjoy!
Number of Servings: 12 servings (more with smal cups)
1 1/2 qts. cold water
1 qt. chicken stock (canned or fresh)
1/2 tsp. fresh ground pepper
l 3/4 lb. meaty country smoked ham hock or beef bone
2 tsp. salt (omit if using ham)
1 package four bean dried soup mix
1 28 oz. can whole peeled tomatoes (or stewed)
2 cup chopped onions (Vadalia for sweetness)
2 cup chopped celery (include some leaves)
2 cloves fresh garlic, minced
6 oz. Andouille or zesty smoked sausage (diced)
8 oz. chicken breast (1 whole, medium, boneless)
1 tbs. Goya Recaito
1 tsp. Gumbo File
1. Sort through and wash beans.
2. Drain beans. In large (6-8 qt.) pot combine the water, chicken stock, pepper, ham hock (or beef bone), and soup mix spices. Bring to boil. Lower heat and cook covered 1 1/2 to 3 hours, stir occasionally.
3. Add salt (if necessary), tomatoes (chopped, include all juices), onions, celery and garlic. Bring to a boil. Reduce heat and cook with lid cracked slightly for 1 1/2 hours, stir occasionally.
4. Add sausage and chicken. Bring to boil for the last time. Reduce heat and cook covered for 1 1/2 hours, stir every 15 minutes. Soup should thicken.
5. Remove ham or beef bone. Discard bone and return any meat (diced) to soup. Stir.
6. Refrigerate overnight.
7. Option: Half hour before serving warmed soup, add 1/2 cup red wine and fresh parsley.
