JOYRUTH/SCARLETT'S RECIPES
EARTH QUAKE CAKE - JoyRuth
1 1/2 c chopped pecans
1 1/2 c coconut
1 German cake mix
1/2 c margarine, softened
8 oz. Cream Cheese, softened
1 tsp vanilla
1 lb confectioner sugar
preheat oven 300º
grease 9x13 pan
spread nuts on bottom of pan
sprinkle coconut on top
mix cake according to box directions, pour over coconut mix together: margarine, cream cheese, vanilla, conf. sugar. pour over batter. Bake 300º - 1 hr.
ONE POT PORK CHOPS - JoyRuth
7 pork chops
2/3 c of water
6-8 small potatoes
6-8 carrots, split lengthwise and cut into 2" pcs
1 1/2 cans of tomato soup
2 tsp. worchestire sauce
1 tsp. salt
oil
In a saucepan, brown the pork chops in just enough oil to coat the pan. Drain away the grease. Add the rest of the ingredients. Cover and simmer for about 45 minutes or until the vegetables are tender
GLAZED CHOPS w/RICE - Joyruth
1 2/3 cups water
2/3 cup apple juice
2 T butter or margarine
1 pkg (6 oz) Uncle Ben's Long Grain & Wild Rice (original recipe)
6 porkchops, well trimmed, cut 1/2 inch thick
1 tsp ground coriander
1/2 tsp salt
1/4 tsp fresh ground pepper
2 T your favorite mustard
1/4 cup apple jelly
1 cup chopped unpeeled red apple
1/3 cup toasted slivered almonds
Combine the water, apple juice, 1 tbsp. of the butter, the contents of the rice and seasoning packet in a medium saucepan. Bring to a boil and then reduce the heat. Cover and simmer until all the liquid is absorbed, about 25 mintutes. While the rice simmers, sprinkle the meat with combined coriander, salt and pepper. Heat the remaining butter in a 12-inch skillet over medium heat. Add the meat and cook until no longer pink, about 4 to 5 minutes per side. Remove with slotted spatula. Pour any fat back into the pan. Add the jelly and mustard to skillet; cook and stir until thickened and bubbly, about 2 minutes. Pour over the meat. Stir the apple and almonds into the rice. Serve alongside the meat. Makes 6 servings
SPINACH MEATBALLS - JoyRuth
This recipe is a great appetizer for a party. You can make them ahead of time, put them in the crockpot to stay warm and they are ready to be served without any additional work.
1 1/2 lbs ground beef
1 pkg frozen chopped spinach (10 oz.) thawed and drained
1/2 cup chopped onion
1 egg
1/4 cup grated parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1 cup beef broth
8 oz. tomato sauce
1/2 cup dry red wine
1 T cornstarch
Preheat oven to 350º Mix ground beef, spinach, onion, egg, grated cheese, salt, pepper, and garlic powder in a large bowl. Be sure to mix all the ingredients well. Form into small meatballs. Place into a 1 1/2 qt. casserole dish. Mix the broth, tomato sauce, wine, and cornstarch until no lumps remain. Pour the sauce mixture over the meatballs. Bake 350º covered, for 40-60 minutes, this will depend on the size you made the meatballs. These are great served over rice or noodles.
GRITS CASSEROLE - JoyRuth
This is Southern as it gets! I always serve it for Christmas Brunch.
1 quart milk
1 c. grits
3/4 tsp. salt
1 stick butter
1 stick garlic cheese
2 eggs
Combine milk, grits and salt, cook until grits are done. Add butter; stir until melted. Add garlic cheese and melt. Beat eggs in teacup and fill with milk; add this mixture to grits. Pour into buttered casserole (1 1/2 quart size). Bake 45 minutes at 350º Serves 12
ORANGE SLICE CHEWS - JoyRuth
3 eggs
1 T water
1 1/2 c. orange slices, cut into small pcs
1 3 1/2 oz.can coconut, (angel flake-1 full cup)
1/2 c. chopped pecans or walnuts
2 c. sifted flour
1 tsp. baking powder
2 c. light brown sugar
1/2 tsp. salt
Beat eggs with water until foamy: gradually add sugar and salt. Beat until light and fluffy. Mix cut up slices, coconut, nuts and flour; stir into egg mixture. Grease and flour 8 x 13 inch pan and spread mixture in pan bake at 350º for 18 to 20 minutes. (Don't over cook) Let cool in pan slightly and cut into squares. Sprinkle with confectioners sugar. Wrap in foil.
CUCUMBER SALAD - JoyRuth
2-3 oz. pkgs. lime jello
2 1/2 c. grated cucumbers, peeled
2 T grated onion
1 c. sour cream (or Tops Sour Dressing)
4 T vinegar
2 c. boiling water
1 c. mayonnaise
A little chopped green pepper and celery
1 cup of cottage cheese may be added if desired.
Dissolve jello in boilning water, stirring well. Let cool a bit, then stir in other ingredients. Makes 1 large mold or 10-12 individual molds.
GARLIC PARMESAN PASTA - JoyRuth
1/2 cup butter
2 tsp. dried basil (crushed)
2 tsp. lemon juice
1 1/4 tsp. garlic powder
3/4 tsp. seasoned salt
8 oz. fettuccine or angel hair pasta (cooked and drained)
1 1/2 cups broccoli floweretts (cooked tender crisp)
3 T walnuts (chopped
fresh, grated parmesan cheese
optional: seasoned, cooked chicken breast or cooked shrimp
Melt the butter in a large skillet. Add the basil, lemon juice, garlic powder and seasoned salt, blending well. Add the fettuccine, broccoli, walnuts, and chicken or shrimp (if desired). Blend well and toss to coat the fettuccine. After tossing, add fresh, grated parmesan cheese to top off the dish.
PINEAPPLE STUFFING - JoyRuth
This is one of those recipes that you just aren't sure about until you taste it ... and taste it, and taste it, and taste it some more until the casserole dish is empty. It's simply amazing. Try it as a side dish with dinner or even serve it for brunch. It's also quite wonderful served with ham.
16 oz. can of crushed pineapple
1 cup sugar
1 stick of butter, melted
1 egg, beaten
7 slices of white bread, torn into bite-sized pieces
1/4 cup brown sugar
Preheat the oven to 350º.
Mix the butter, egg, sugar and pineapple together. Pour over the torn-up bread. Mix until all the bread is coated.
Pour into a small, greased casserole dish. Sprinkle the brown sugar on top and then bake at 350º 45 minutes. Side dish servings: 8; Dessert or brunch: 4.
LEMON PISTACHIO BREAD - Joyruth
1 3/4 cups flour
3/4 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1 cup milk
1 egg, beaten
1/4 cup cooking oil
2 tsp. finely shredded lemon peel
3 Tbsp. lemon juice, divided
1/2 cup pistachio nuts
1 Tbsp. sugar
Preheat oven to 350º
Grease the botton and 1/2" up the sides of an 8" x 4" x 2" loaf pan. Set aside. In a medium bowl, stir together the flour, the 3/4 cup sugar, baking powder and salt. Make a well in the center of the dry mixture. Set aside. In another bowl, combine the milk, egg, cooking oil, lemon peel and 1 Tbsp. of the lemon juice. Add the egg mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy). Fold in the pistachios. Spoon the batter into the prepared pan. Bake for 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Meanwhile, stir together the remaining 2 Tbsp. of lemon juice and the 1 Tbsp. of sugar. Immediately after removing bread from oven (but while the bread is still in the pan), brush lemon-sugar mixture over the loaf. Cool in the pan on a wire rack for 10 mins. Remove loaf from pan and continue to cool on the wire rack.
JOY'S MEATLOAF - Joyruth/Scarlett
Use one of those perforated nesting meatloaf pans if you've got it so that the fat drains out into the pan below. If you don't have one use a large one. This recipe makes big, beefy portion.
2 teaspoons vegetable oil
1 green onion, minced
2 cloves garlic, minced
2 tablespoons minced green bell pepper
2 tablespoons grated carrot
2 eggs, beaten or (Egg substitute
1 cup milk (Rice or Soy milk)
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 1/2 cups bulgur burger (or 1-1/2 pounds ground beef and 3/4 pounds of ground pork)
1 cup bread crumbs
1/2 cup flour
1/4 cup ketchup plus an additional 1/4 cup ketchup (for top)
Preheat oven to 350º. Sauté green onion, garlic, green pepper, and carrot in vegetable oil over medium heat for a couple minutes. Combine beaten eggs with milk, salt, black pepper, garlic powder, and onion powder in a medium bowl. Mix bread crumbs and flour into ground chuck and ground pork with your hands. Add egg and milk mixture, sautéed veggies, 1/4 cup ketchup and mix it up using your hands. Press the mixture into a meat loaf pan (the kind of pan with drainage holes in the bottom) or a large loaf pan. Bake for 30 minutes, then spread 1/4 cup of ketchup over the top of the meatloaf and bake it for another hour. Let it sit for a bit after you remove it from the oven before you slice it to serve.
PUDDING CAKE Joy/Scarlett
1 yellow cake mix
1 lg. instant vanilla pudding
2 c. whole milk
1-8oz. philly cream Cheese
1 lg. cool whip
1 lg. can crushed pineapple
coconut--chopped
walnuts or pecans--chopped
mix cake per instructions using pineapple juice from can & enough water to get required amount of liquid. bake in a 10x13 pan. mix pudding with milk keeping it thick, mix cream cheese with enough milk to make it very soft, mix cream cheese and pudding together, spread mixt on cooled cake, spread cool whip on top, sprinkle with crushed pineapple then coconut and nuts, refrigerate.
CHATROOM/WEB FRIENDS HOME
HOME
Email: marmac34@yahoo.com
