SMOKED SAUSAGES~Marmac34/nynana34
2 pounds lean turkey sausage
2 cups dry red wine
1 tablespoon fennel seeds
2 cups beer
1 onion, thinly sliced
2 pounds smoked turkey sausage
1/3 cup honey
1/2 cup orange juice
Pierce the lean turkey sausage casings in several places with
the tines of a fork. Place in a bowl with the red wine and
fennel. Let it sit in the refrigerator for at least 4-6 hours. After marinating: place the wine, fennel and sausage in a saute pan. Bring to a boil and reduce heat to medium-high and cook
until most of the wine is absorbed by the sausages, about 20-
30 minutes. Remove from heat and let cool. Pierce the casings
of the smoked turkey sausage in several places with the tines
of a fork. Place the sausage in a saute pan. Add the beer and
the thinly sliced onion. Bring to a boil, reduce heat to
medium-high and cook until most of the beer is absorbed and
the onions are very soft, approximately 20 minutes. Remove
from heat and set sausages aside. Discard the onions. Turn
broiler on high. Place the smoked sausage on a foil-lined
broiler pan. Blend the honey and the orange juice together
and brush liberally on the smoked sausages. Broil on one side
until crispy, about one minute. Repeat on the other side.
Remove from the heat and allow to cool. Refrigerate until
1/2 hour before serving. (allow 1/2 hour out of the fridge
before serving to get to room temperature). To serve, slice
each sausage link into 3-4 thick slices. Dip in the mustard
of your choice.
BEEF NOODLE SHEPARD'S PIE
1 pound ground beef
1 1/2 cups hot water
1 (1.25 ounce) package beef with onion soup mix
1/2 cup uncooked elbow macaroni
2 cups prepared mashed potatoes
1/2 teaspoon paprika
Preheat oven to 425 degrees F.
In a medium skillet, brown beef over medium high heat and drain. Stir in water, soup mix and elbow macaroni; let simmer all together for 5 minutes.
Pour mixture into a 9x13 inch baking dish. Top with potatoes and sprinkle with paprika. Bake in the preheated oven for 15 to 20 minutes and serve hot.
FRUIT COBBLER~Marmac/Mary
1 (16-oz) pkg. Frozen Peaches, Blackberries, or Raspberries
or 1 lb fresh peaches, sliced and sprinkle with Fruit Fresh
Cream together:
1/4 cup margarine or butter
3/4 cup sugar
Mix together and add to the creamed mixture alternately with milk:
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
Mix together:
3/4 cup sugar
1/4 tsp. salt
1 Tbs. cornstarch
1 cup boiling water
Spread peaches or berries in a 8 x 8 or 9 x 9 pan. Spread batter over fruit, sprinkle cornstarch mixture evenly over batter. Pour boiling water over all. DO NOT MIX.
Bake @ 350° for 1 hour if using frozen fruit, or 45 minutes if using fresh fruit
Serve warm or at room temperature with ice cream or whipped cream
CHICKEN W/ORANGE SAUCE~marmac34
2 nice Chicken Breasts (can use Frozen and do not thaw)
About 3 tablespoons of Orange Marmalade
2/4 cup Orange Juice
Salt and Pepper to taste
Salt and Pepper chicken breasts and place in a Glass baking dish, spread orange marmalade on chicken breasts and pour orange juice over chicken. Bake at 325 F for about 1 hour. Cook white rice and spoon the juice over the rice.
SOUR CREAM SAUCE for CUCUMBERS~Marmac/Mary
1 T sugar
1 T Vinegar
1/2 c sour cream
1/2 t salt, optional
mix together real good.
SWEDISH MEATBALLS~Marmac/Mary
2 c soft bread crumbs
3/4 c milk
1 egg-slightly beaten
1 onion-diced fine
1 1/2 lbs hamburg*
1/2 lb ground pork*
2 T oleo
2 T flour
1/2 tsp nutmeg
*can use just 2 lbs hamburg in place of pork
Mix all together. Form into balls, place in casserole.
Add:
1 can Beef Consume
1/2 c milk or light cream
Cover & bake 350 1 hr. If needed, add a little milk or water as needed.
FRUIT SALSA & CINNAMON CHIPS~Mary
3 Kiwis, peeled & diced
3 golden delicious apples, peeled, cored & diced
3/4 pound of raspberries
1 & 1/2 pound of strawberries diced
3 tablespoons of white granulated sugar
1 tablespoon and 1 & 1/2 teaspoons of brown sugar
1/4 cup & 1 teaspoon of Strawberry fruit preserves
15 (10 inch) flour tortillas
butter flavored cooking spray
3 cups of cinnamon sugar
In a large bowl, thoroughly mix kiwis, golden delicious apples,
raspberries, strawberries, white sugar, brown sugar and fruit preserves.
Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F
Coat one side of each flour tortilla with butter flavored cooking spray.
Cut into wedges and arrange in a single layer on a large baking sheet.
Sprinkle wedges with desired amount of cinnamon sugar. Spray again
with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with
chilled fruit and spice mixture.
PIE FILLING CREAM CHEESE TARTS~Mary
2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 eggs
12 vanilla wafers
1 (21-ounce) can blueberry filling, or other pie filling
Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.
Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Place a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with blueberry filling on top, or pie filling of your choice.
ZUCCHINI BARS~Mary
3 eggs
1 c. vegetable oil - NOT olive oil
2 c. sugar
2 c. chopped - I use shredded - zucchini
3 tsp. vanilla
2 3/4 c. flour
1/4 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon (may use pumpkin pie spice)
1 c. chopped nuts - I use pecans
Mix well the first 5 ingredients. Add next five ingredients and blend well. Add nuts and blend. Bake on greased 11 x 17 x 1 baking sheet @ 350º F for 20 - 25 minutes.
When cooled, frost with:
1 stick (1/2 c. butter), melted
1 - 3 oz. pkg. cream cheese, softened
2 1/2 c. powdered sugar
BREAD & CHEESE PUFF~Mary/nynana34
4 slices bread
4 slices cheese
2 beaten eggs
2 c milk
LAYER:
bread in bottom of casserole, cheese on top of bread, repeat.
Combine milk & eggs, pour over bread.
Bake 350 for 40 min, til brown
BANANA SPLIT BREAD~Mary
1 pkg. banana bread mix
8 oz. crushed pineapple packed in juice, drained, reserve liquid
2 eggs
3 tbs. oil
1/3 cup maraschino cherries, coarsely chopped
1/3 cup miniature chocolate chips
1/3 cup pecans, chopped
GLAZE
1/2 cup powdered sugar
2 tbs. miniature chocolate chips, melted
1 tbs. milk
Heat oven to 375 degrees. Grease and flour a loaf pan. Add water to
reserved pineapple liquid to make 3/4 cup. In a large bowl, combine
bread mix, pineapple juice, eggs and oil. Stir about 50 strokes by hand until mix is moistened. Stir in pineapple, cherries, chocolate chips and pecans. Pour batter into greased and floured pan. Bake 45-55 minutes. Cool loaf in pan on cooling rack 15 minutes; remove from pan. Cool completely. In a small bowl, combine all glaze ingredients until well blended. Drizzle over cooled loaf. Makes 12 servings.
CREAM CHEESE CUT-OUT COOKIES~Mary
1- 8 oz. package of cream cheese
1 cup of butter
2/3 cup of sugar
1/2 teaspoon vanilla extract
2 and 1/4 cup flour
Dash of salt, if desired
Combine softened cream cheese, butter, sugar, and vanilla. Mix
until well blended. Add flour and salt and mix well. Chill an
hour. On a lightly floured surface (use a marble board if you have
one as these remain cool), roll out dough to 1/8 inch thickness.
(If dough becomes a bit sticky, just put it back into the
refrigerator to chill it a bit more. When the dough is cold and firm,
it is extremely easy to handle.)
Cut with assorted cookie cutters. Place on ungreased cookie
sheet. Decorate with colored sugars or candies, if desired. Bake at
375 degrees for 8-10 minutes or until edges are golden brown.
PUMPKIN BREAD~Mary
3 c. sugar
4 eggs
3 c. flour
1 c. Crisco oil
1 tsp. cinnamon
1/2 tsp. allspice
1 tsp. soda
1/2 c. water
1 pkg. vanilla instant pudding
1 can pumpkin
Mix all ingredients thoroughly. Bake at 300 degrees for 1 hour. Makes 6 (1 pound) coffee cans half full.
