MARY 13
SWEET BBQ MEATBALLS~Mary
1 (32 oz.) bag frozen meatballs
1 (12 oz.) jar grape jelly
1 (18 oz.) bottle spicy BBQ sauce
Pour the meatballs, grape jelly and BBQ sauce into a crock pot and stir until well combined. Cook the mixture on high for 2 – 2 1/2 hours until completely cooked through. Serves about 60 – 64 bite-sized meatballs.
CREAMY CHEESY CAULIFLOWER or BROCCOLI SOUP~Mary
Coat a sauce pan with cooking spray and sauté about 5 minutes
1 cup chopped onion
1 medium head of cauliflower or broccoli (cut into pieces)
Add the following and simmer covered for 30 minutes:
2 1/2 cups low sodium chicken broth (canned or homemade)
1/2 cup milk (I use 1%)
Puree mixture in a blender for smooth silky soup or food processor for a more textured soup.
Return to pan over low heat and stir in:
1/2 cup grated low fat cheddar cheese
1 tbs dried dill or 2 tbs fresh dill
Makes 4 servings.
ONE EGG SQUASH PIE~Mary
Mix together:
1 cup cooked (and mashed) squash
2/3 cup sugar
2 tbsp. flour
1-1/2 cup milk (I use tall can evaporated milk,12 oz.)
1/4 tsp. salt, optional
1/2 tsp. cinnamon
1/4 tsp. ginger
1 egg
Pour into 8" pie plate lined with pastry. Bake in hot oven at 425 degrees for 30 minutes or until set.
BANANA SPLIT TRIFLE~Mary
3 cups cold milk
1 (5.1 oz.) box vanilla or cheesecake flavored instant pudding mix
1 (8 oz.) can crushed pineapple, drained
1 prepared angel food cake, cut into cubes
1 cup strawberries, sliced
1 (8 oz.) container frozen whipped topping, thawed
1 medium firm banana
1/4 cup pecans, chopped
12 ounces Hot Fudge Microwaveable Ice Cream Topping
Whisk milk and pudding for 2 minutes in large bowl. Stir in pineapple. Place half of the angel food cake cubes on the bottom of a separate large, clear, glass bowl. Spread 1/3 of pudding mixture on top. Cover with sliced strawberries. Spread layer of whipped topping over strawberries.
Remove lid from hot fudge topping and heat in microwave on HIGH for approximately 30 seconds. Pour half of the topping over the previous layer and then layer with remaining cake cubes.
Spread another 1/3 of pudding mixture on top. Cover with sliced bananas. Cover with remaining 1/3 pudding mixture. Spread whipped topping over all.
Drizzle with hot fudge topping and sprinkle with pecans(optional).
CHILL until serving. Garnish with strawberries and bananas when served, if desired.
BANANA SPLIT TRIFLE~2~Mary
30 to 40 vanilla wafers
1 small box instant vanilla pudding
3 bananas, sliced
Chocolate syrup
1 large box instant chocolate pudding
1 regular sized can chopped pineapple
1 container whipped topping
1 jar cherries, drained
Chopped nuts (optional)
To make this dish, you will need a glass or see-through bowl, as straight-sided as you can get it. Put a layer of vanilla wafers along the bottom and half-way up the sides.
Mix the vanilla pudding according to directions on the box and let sit for 30 seconds, to help it set. Then pour the pudding over the wafers.
Take 2 of the bananas, slice them, and layer the slices over the vanilla pudding. Drizzle the chocolate syrup over the bananas. Drain the can of pineapple, and pour chunks over the chocolate syrup.
Mix the chocolate pudding according to the directions and let sit for 30 seconds. Then pour over the pineapple. Top with whipped topping.
Cover the bowl with plastic wrap so that the topping doesn't get a "skin" over it and refrigerate for about 1 to 2 hours. Take out and remove the plastic wrap when ready to serve. Add the cherries and the chopped nuts to the top of the whipped topping
SPOON ROLLS~Mary
This is from HARROW ROAD CAFE, Rugby, TN. I visited there in 2007
4 cups self-rising flour, sifted
1 egg, beaten
1/4 cup sugar
1 Tablespoon dried yeast
2-1/4 cups lukewarm water
2/3 cup melted margarine or butter
2 Tablespoons cornmeal
Add yeast to lukewarm water and stir. Mix together beaten egg, sugar, and melted margarine. Then add self-rising flour and cornmeal and mix by hand with wire whisk until well blended. Spoon into greased muffin tins. Bake at 400 degrees for 10 to 15 minutes. Keep dough covered with foil in refrigerator -- it gets better with age.
Makes: 2 dozen rolls.
CHOCOLATE POUND CAKE~Mary
This is from HARROW ROAD CAFE, Rugby, TN. I visited there in 2007
3 c Flour
3 c Sugar
1 c Cocoa
3 ts Baking powder
1/8 ts Salt
1 c Butter, melted
1 1/2 c Milk
3 ts Vanilla
3 Eggs
1/4 c Cream, light
Sift all the dry ingredients together. Make a well in center. Add the butter, milk and vanilla. Beat 5 minutes. Add the eggs, one at a time, alternating the cream, beat well after each addition. Pour the batter into a greased and floured 10-inch tube pan. Bake in a 325 degree (F) oven for 1 1/4 hours. Cool on a rack and the remove from the pan.
SHEPARDS PIE
This is from HARROW ROAD CAFE, Rugby, TN. I visited there in 2007
5 cups cooked, chopped roast beef or pot roast (about 1/2 inch pieces, or smaller)
1 cup onions, chopped
3 cups thinly sliced carrots
1 cup celery, chopped
2 cups brown gravy (approximate)
1 beef bouillon cube or equivalent base
3 teaspoons parsley flakes
1/2 teaspoon sage - no more
3 large bay leaves
1 teaspoon garlic powder
1 teaspoon salt
Pepper to taste
margarine
mashed potatoes
cheddar cheese, grated
Saute onions, celery and carrots in margarine in large skillet just until tender. Combine with roast beef, gravy and spices and simmer slowly for about 20 minutes.
BE SURE TO REMOVE BAY LEAVES
Mixture should be thicker than stew but neither too dry or too runny. Add more gravy if necessary. Put approximately 3/4 cup hot beef mixture into small, round casserole dish. Cover to edges with mashed potatoes, smoothing with knife. Mark with tines of fork. Sprinkle middle with approximately 2 Tablespoons grated cheddar. Place under broiler until lightly browned or bake in 350-degree oven for 15 minutes. Garnish with fresh parsley.
BUTTERMILK COCONUT PIE~Mary
This is from HARROW ROAD CAFE, Rugby, TN. I visited there in 2007
1/4 cup butter or margarine
1 cup sugar
2 Tablespoons all-purpose flour
Dash of salt
4 eggs, beaten lightly
1 cup buttermilk
2 teaspoons vanilla extract
1 cup grated coconut
Melt butter or margarine. Remove from heat and stir in sugar, flour, and salt. Add the beaten eggs, vanilla, and buttermilk and stir till well blended. Stir in coconut. Pour into unbaked pie shell. Bake in 350-degree oven approximately 45 minutes or until set and lightly browned.
Note:
Pie will puff up as it bakes, then sink some as it cools. Can be served at room temperature or chilled. Serve topped with dollop of whipped cream and sprinkle of coconut.
SWEET CREAM BISCUITS~Mary
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup plus 2 tablespoons granulated sugar
1 cup heavy cream
1. Preheat the oven to 450°. In a large bowl, mix together the flour, baking powder, salt and 1/3 cup of the sugar. Add the cream and mix with a wooden spoon until the dry ingredients are just moistened.
2. With lightly floured hands, form the dough into a ball and knead against the bowl until thoroughly combined and evenly moist.
3. Transfer the dough to a lightly floured surface. With a floured rolling pin, roll out to a 1/2-inch thickness. Using a 3-inch round cookie cutter or small glass, cut out the biscuits. Gather the scraps, roll them out and cut out the remaining biscuits. Place the biscuits 1 inch apart on an ungreased baking sheet, sprinkle with the remaining 2 tablespoons of sugar and bake until the tops are golden brown, about 15 minutes.
OVERNIGHT STUFFED FRENCH TOAST~Mary
12 slices French bread, about 1/2" thick
1 8 oz. pkg. cream cheese
4 eggs
1/2 c. sugar
3 c. milk
1 tsp. vanilla
1/2 c. brown sugar
1 tsp. cinnamon
your favorite jam - optional*
Spread softened cream cheese on half the bread slices. Arrange evenly in the bottom of a 9 x 13 x 2" baking dish which has been sprayed with Pam or equivalent.
*At this point you may spread the jam on top of the cream cheese.*
Arrange the remaining slices of bread to cover the cheese. Beat together the eggs, sugar, milk and vanilla. Pour over bread. Cover with plastic wrap and keep in the fridge overnight (or 4 - 5 hours).
Sprinkle top with brown sugar/cinnamon mixture and place dish in a 350º preheated oven. Bake about 45 minutes, or until puffed and brown. Serve immediately. Serve with syrup or fruit topping.
BANANA UPSIDE DOWN CAKE~Mary
Any white cake batter, made from scratch or a mix
1/4 cup butter
1 cup brown sugar
1 to 2 bananas
Melt butter in cake pan, stir in brown sugar. Slice bananas over mixture. Pour white cake batter over and bake according to cake instructions. Serve with whipped cream.
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