From Erin and Brandon
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1 large egg, lightly beaten
3/4 cup milk Vegetable oil, for frying
20 to 25 Double Stuff Oreos
Confectioners' sugar or melted dipping chocolate, for garnish
Combine the flour, baking powder, and salt together in a large bowl. In a small bowl, whisk together the egg and the milk. Combine the milk mixture with the flour mixture, stirring just until well blended.
In a medium, heavy-bottomed saucepan, add enough oil to come 1/3 of the way up the sides of the pan, or about 1 1/2 inches deep. Heat oil to 360° F. Dip cookies in batter and carefully place in hot oil. Fry until batter is golden, about 2 minutes. Turn cookies and fry for 1 more minute. Remove and place cookies on a paper towel-lined plate. Dust with confectioners' sugar or dip in melting chocolate and serve immediately.
Saturday, June 7, 2008
Microwave Caramel Corn
From Jean and Bruce
7 large marshmallows or 2 tbsp light corn syrup
1 stick butter
1/2 cup brown sugar
1/4 tsp baking soda
3 to 4 quarts popped popcorn
Combine marshmallows, butter and brown sugar in a glass mixing bowl. Microwave on 100% power for 3 minutes. Add baking soda, stir and cook for 30 seconds on 100% power.
Stir and pour immediately over 3 to 4 quarts of popped popcorn.
7 large marshmallows or 2 tbsp light corn syrup
1 stick butter
1/2 cup brown sugar
1/4 tsp baking soda
3 to 4 quarts popped popcorn
Combine marshmallows, butter and brown sugar in a glass mixing bowl. Microwave on 100% power for 3 minutes. Add baking soda, stir and cook for 30 seconds on 100% power.
Stir and pour immediately over 3 to 4 quarts of popped popcorn.
Broccoli Salad
From Will and Emmy
1 Cup Mayo
1/4 Cup Sugar
1/4 Cup Red Wine Vinegar
3 large stalks of Broccoli
1 Head of cauliflower
Approx. 1/2 Lb Cheddar Cheese
1/4-1/2 Red Onion
1/2 Package of Bacon
Cook Bacon until Crisp. Let rest on paper towels to drain. Chop Broccoli and Cauliflower and place in a large bowl. Break bacon into small bits and add to bowl. Dice onion and shred cheese and add to bowl. In a separate bowl, combine Mayo, Sugar, and Vinegar. Mix until well blended, then add to the salad and stir in. Then eat all of it and realize since it is gone you will need to go to the store to buy more ingredients to make it again for the party you were supposed to take a salad to. Then consider doubling the recipe next time.
1 Cup Mayo
1/4 Cup Sugar
1/4 Cup Red Wine Vinegar
3 large stalks of Broccoli
1 Head of cauliflower
Approx. 1/2 Lb Cheddar Cheese
1/4-1/2 Red Onion
1/2 Package of Bacon
Cook Bacon until Crisp. Let rest on paper towels to drain. Chop Broccoli and Cauliflower and place in a large bowl. Break bacon into small bits and add to bowl. Dice onion and shred cheese and add to bowl. In a separate bowl, combine Mayo, Sugar, and Vinegar. Mix until well blended, then add to the salad and stir in. Then eat all of it and realize since it is gone you will need to go to the store to buy more ingredients to make it again for the party you were supposed to take a salad to. Then consider doubling the recipe next time.
Yummy Bean Dip
From Erica and Matt Guerdon
1 8 oz. block of Cream Cheese
1 can of Refried Beans
1 container of Salsa (you can choose mild/medium/hot)
1-2 cups of shredded cheese (American or Cheddar work best)
Spread the ingredients in layers in a 9 x 9 inch glass cake pan:
-Cream cheese on the bottom
-Then Beans
-Then Salsa
-Then Cheese
Heat your oven to about 350 degrees, and cook until the cheese is thoroughly melted on top. Grab your chips, and enjoy!
1 8 oz. block of Cream Cheese
1 can of Refried Beans
1 container of Salsa (you can choose mild/medium/hot)
1-2 cups of shredded cheese (American or Cheddar work best)
Spread the ingredients in layers in a 9 x 9 inch glass cake pan:
-Cream cheese on the bottom
-Then Beans
-Then Salsa
-Then Cheese
Heat your oven to about 350 degrees, and cook until the cheese is thoroughly melted on top. Grab your chips, and enjoy!
Southern Hamburger Pie
From Mary Ferguson
1 lb ground Beef
1 large onion chopped
1/2 green pepper chopped
1/4 cup butter or marg.
1 can tomato soup
1 3/4 cups water
1 tsp salt
1/2 tsp black Pepper
1 tsp chili powder
1 cup fresh or canned whole kernel corn, drained
Saute the onion and green pepper in butter. Remove and brown the ground beef until it looses its red color. Combine the two mixtures and add the soup, the water, the corn and the seasonings. Mix well and simmer for 20 min. Pour into a greased casserole dish filling the dish about 3/4 full and top with the following topping.
Topping:
3/4 cup cormeal
2 Tbs. flour
1/2 tsp salt
2 Tbs. sugar
1 1/2 tsp baking powder
1 large egg beaten
1/2 cup milk
1/8 cup oil
Mix dry ingredients together, add egg, then add milk. It needs to be a little runny, if you need to make it a little more so add a little melted butter or marg. then pour the topping over the meat mixture and try to cover as much of it as possible with it. Bake in a 400˚ F oven for 20 min. or until topping is done (cornbread starts to be golden).
1 lb ground Beef
1 large onion chopped
1/2 green pepper chopped
1/4 cup butter or marg.
1 can tomato soup
1 3/4 cups water
1 tsp salt
1/2 tsp black Pepper
1 tsp chili powder
1 cup fresh or canned whole kernel corn, drained
Saute the onion and green pepper in butter. Remove and brown the ground beef until it looses its red color. Combine the two mixtures and add the soup, the water, the corn and the seasonings. Mix well and simmer for 20 min. Pour into a greased casserole dish filling the dish about 3/4 full and top with the following topping.
Topping:
3/4 cup cormeal
2 Tbs. flour
1/2 tsp salt
2 Tbs. sugar
1 1/2 tsp baking powder
1 large egg beaten
1/2 cup milk
1/8 cup oil
Mix dry ingredients together, add egg, then add milk. It needs to be a little runny, if you need to make it a little more so add a little melted butter or marg. then pour the topping over the meat mixture and try to cover as much of it as possible with it. Bake in a 400˚ F oven for 20 min. or until topping is done (cornbread starts to be golden).
Grandma's Beef Stroganoff
1 bag egg noodles, cooked
1 lb. ground beef
1 pkg. dry onion lipton soup
1/4 cup butter
2 tbs. flour
1 tsp. salt
1/4 tsp. pepper
1 small can onions
1 can cream of chicken soup
1 cup sour cream
Brown ground beef with a little butter, when almost brown add 1 pkg. dry lipton soup. After meat is completely browned add butter, flour, salt, pepper, mushrooms and cream of chicken soup. Simmer uncovered for 10 mins. While still on heat, just before eating add sour cream.
Poor over cooked noodles.
1 lb. ground beef
1 pkg. dry onion lipton soup
1/4 cup butter
2 tbs. flour
1 tsp. salt
1/4 tsp. pepper
1 small can onions
1 can cream of chicken soup
1 cup sour cream
Brown ground beef with a little butter, when almost brown add 1 pkg. dry lipton soup. After meat is completely browned add butter, flour, salt, pepper, mushrooms and cream of chicken soup. Simmer uncovered for 10 mins. While still on heat, just before eating add sour cream.
Poor over cooked noodles.
Chicken Cordon Bleu
From the Hunt Family Makes 6 servings (This is what Brandon ate on his first date ever.)Chicken:
6 boneless chicken breasts, thawed
8 oz. mozzarella cheese, sliced
8 oz. cooked, sliced ham
Breading:
½ cup white flour
2 eggs
1/3 cup milk
1 cup crushed bread crumbs
1 tsp. paprika
3 more spoonfuls white flour
½ cup white flour
2 eggs
1/3 cup milk
1 cup crushed bread crumbs
1 tsp. paprika
3 more spoonfuls white flour
Sauce:
6 tbs. butter
1 chicken boullion cube
1 tbs. cornstarch
1 cup whipping cream
6 tbs. butter
1 chicken boullion cube
1 tbs. cornstarch
1 cup whipping cream
Chicken:
Preheat oven to 375˚ Butterfly chicken breast to allow the longest possible piece of chicken (this will help later when rolling). Lay sliced ham on one end of chicken breast followed by mozzarella cheese. Roll chicken tightly to the opposite end of chicken breast. Use toothpicks to prevent unrolling. For the next step you need three separate containers. In one place ½ cup of white flour, in the 2nd the eggs and milk (whisked quickly with a fork), and in the 3rd mix bread crumbs, paprika, and spoonfuls of flour. Coat chicken in flour, then egg mixture, then bread crumbs, set aside. Melt 6 tbs. butter in a skillet and fry all sides of chicken. Place fried chicken in a 9 x 13 inch baking dish and cook until internal temperature reaches 165˚ (approx. 45-60 mins.)
Preheat oven to 375˚ Butterfly chicken breast to allow the longest possible piece of chicken (this will help later when rolling). Lay sliced ham on one end of chicken breast followed by mozzarella cheese. Roll chicken tightly to the opposite end of chicken breast. Use toothpicks to prevent unrolling. For the next step you need three separate containers. In one place ½ cup of white flour, in the 2nd the eggs and milk (whisked quickly with a fork), and in the 3rd mix bread crumbs, paprika, and spoonfuls of flour. Coat chicken in flour, then egg mixture, then bread crumbs, set aside. Melt 6 tbs. butter in a skillet and fry all sides of chicken. Place fried chicken in a 9 x 13 inch baking dish and cook until internal temperature reaches 165˚ (approx. 45-60 mins.)
Sauce:
Using the remaining butter in the pan add whipping cream, cornstarch and boullion cube. Stir until smooth. Serve over chicken.
Using the remaining butter in the pan add whipping cream, cornstarch and boullion cube. Stir until smooth. Serve over chicken.
Subscribe to:
Posts (Atom)
