WEB FRIENDS RECIPES 6
COTTAGE CHEESE & FRUIT SALAD - Kay Nichols
12 oz cottage cheese
1 small container frozen whipped topping, thawed
1 (3 ounce) package orange jello
1 small can mandarin oranges, drained
1 small can crushed pineapple, drained
DO NOT mix jello with water
Blend together the cottage cheese, whipped topping and gelatin. Add the oranges and pineapple; mix well and refrigerate until chilled.
CAULIFLOWER SALAD - Kay/stoniehs
1 head cauliflower
1 med. onion
1 small pkg frozen peas
1 c salad dressing
1 T vinegar
1/4 c sugar (can use more or less to taste)
cut the cauliflower into floweretts stems and pieces too.
cut up an onion, add frozen peas, salad dressing, sugar and vinegar.
Add to cauliflower and serve.
I usually make this for Easter..festive looking.
MEXICAN CASSEROLE ~ Kay/stoniehs
1 lb hamburger cooked and drained.
Add taco mix and cook as directed.
Add a can of pork and beans to the hamburger.
Salt and pepper to taste, optional
garlic powder and chopped onion, optional
bit of cumin, optional
1 can green Chiles, I use diced and chopped
Add one cup salsa
Cook just enough so they blend.
Grease a casserole dish and add 2 cups crushed taco chips.
Pour frying pan full of ingredients above into the casserole dish.
Put 1 cup of shredded cheese on top,
Put in oven for 20 minutes or until cheese melts and serve with sour cream and lettuce with tomato. All of the condiments are optional.
MEXICAN SURPRISE - Kay/stoniehs
1 bag dorritos
1 pound hamburger (browned)
1 small onion (chopped)
1 pkg. taco seasoning mix
1 can chopped green chilies
1 cup picanti sauce
2 cans pork and beans (omit pork) (can use vegeterian beans)
cook all together
In greased casserole dish, crush 1/2 of dorritos in bottom. Save 1/2 bag for topping or eat as side or dip. 1 cup grated cheddar cheese to sprinkle on top of casserole. Bake 350º for 20 minutes.serve with additional dorritos and sour cream.
MOM'S APPLESAUCE CAKE - Jackie Paddock
1 3/4 c. flour
1 c. sugar
1/2 c. oleo
1 c hot applesause
1 tsp. soda
1 tsp. salt
1 tsp. cinn.
1/2 tsp. cloves
1 egg
Sift flour, soda, & salt. Mix oleo & sugar until smooth, combine with dry mixture than add hot applesause. Bake at 350º about 20 mins
GINGER SNAPS - Jackie Paddock
this is an old fashioned one, over 100 yrs. old
2 c sugar
1 c lard or crisco
1/2 c molasses
2 eggs
1 T vinegar
1/4 tsp.salt
3 tsp. soda in 1/4 c hot water
1 tsp. vanilla
1/2 tsp. vanilla
1/2 tsp. ginger
4 1/2 c flour
Mix crisco & sugar add eggs, molasses vinegar, soda with hot water & vanilla.
Sift together flour, ginger & salt. Mix the dry to the sugar oleo mixture. Roll into balls the size of a walnut. press down with a glass dipped in sugar.
Bake at 350º till light brown.
TUSCAN HILLS BEAN SOUP - Dawn
1 cup chopped onions
1/2 cup celery
4 cloves garlic, minced
2 tablespoon olive oil
1 tablespoon flour
1 teaspoon dried rosemary leaves
1/4 teaspoon dried thyme leaves
3 bay leaves
2 whole cloves
1/4 teaspoon pepper
4 cans (14 1/2 ounces each) low-salt chicken broth
1 can (17 ounces) baby lima or navy beans or 1 1/2 cups cooked dry-packaged baby lima beans, rinsed, drained
1 can (15 ounces) garbanzo beans or 1 1/2 cups cooked dry-packaged garbanzo beans, rinsed, drained
1 can (15 ounces) kidney or 1 1/2 cups cooked dry-packaged kidney, rinsed, drained
2 tablespoons low-sodium tomato paste
1 1/2 cups cooked regular or quick-cooking barley
1 large potato, unpeeled, cut into 1/2-inch pieces
1 cup sliced carrots
1 cup packed sliced spinach leaves or escarole leaves
Saute onions, celery and garlic in oil in large saucepan 2 to 3 minutes; stir in flour, herbs and pepper and saute until onions are tender, 2 to 3 minutes longer. Add chicken broth, beans and tomato paste to saucepan; heat to boiling. Reduce heat and simmer, uncovered, 20 to 25 minutes, adding barley, potato, carrots and spinach during last 10 minutes of cooking time. Discard bay leaves. Serve with fresh crusty bread
Nutrient Information
BANANA CRUMB CAKE - Dawn
2 sticks butter, softened
2/3 cup packed brown sugar
2 eggs
2 mashed bananas
1 teaspoon vanilla
3/4 cup flour
1 1/3 cups rolled oats
1/4 teaspoon salt
1 teaspoon baking soda
TOPPING:
3/4 cup rolled oats
1/3 cup packed brown sugar
2 tablespoons butter, melted
2 tablespoons chopped walnuts
1/2 teaspoon ground cinnamon
Stir together flour, 1 1/3 cups oats, salt, and baking soda. In a large bowl, cream 1/2 cup butter or margarine with 2/3 cup brown sugar. Beat in the eggs, then the bananas and vanilla. Beat the flour mixture into the banana mixture. Turn the batter into a greased and floured 8 inch square pan. Mix 3/4 cup oats, 1/3 cup brown sugar, melted butter or margarine, walnuts, and cinnamon together until crumbly. Sprinkle evenly on cake. Bake in preheated oven at 350º for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a rack to cool.
TERIYAKI CHICKEN - Dawn
1 lb. Chicken breast
1/2 Cup soy sauce
2 T oil
1/2 cup chopped onion
1 tsp sugar
1 clove garlic, minced
1 broiler-fryer chicken, cut up
Combine soy sauce, oil, onion, sugar, and garlic. Marinate chicken in this mixture for at least 2 hours. Arrange chicken on rack in shallow pan. Brush with marinade. Bake at 325º for 1-1/2 hours, basting occasionally, until tender.
BEST OATMEAL COOKIES - Theresa Cash
3/4 c shortening
1 c brown sugar
1 egg
1/2 tsp baking soda
1/4 c water
1 tsp vanilla
3 c oatmeal
1 c flour
1 tsp salt
mix together. drop by teaspoon. bake 350º for 12-15 min
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