June 7, 2016
- 16 oz rigatoni cooked
- 2 unpeeled cukes sliced thin
- 2 onions sliced thin
- 1 1/4 c apple cider vinegar
- 1 1/2 c salad oil
- 1 c sugar
- 2 tsp garlic salt
- 2 tsp pepper
- 2 tsp parsley flakes
Heat to dissolve sugar, cool and mix with pasta and vegetables. Refrigerate overnight.
November 18, 2015
1 2/3 C. sugar
1 C. oil
16 oz. pumpkin
2 Cups flour
2 tsp. Baking powder
2 tsp. cinnamon
1 tsp. soda
1/2 tsp. cloves
1/2 tsp. nutmeg
Bake in un-greased 10 x 15″ pan
Bake at 350 for 25-30 min. Cool
3 oz cream cheese
1 tsp. vanilla
1/2 C. butter
2 C. powdered sugar
Beat together & top cooled bars. May top With chopped nuts.
October 15, 2012
Pumpkin Dessert Bars Karen C brought to retreat.…
15 servings Prep: 35 min. Bake: 20 min. plus chilling
1 ¾ cups graham cracker crumbs
1 1/3 cups sugar, divided
½ cup butter, melted
1 package (8 ounces) cream cheese, softened
1 can (15 ounces) solid-pack pumpkin
½ cup packed brown sugar
½ cup milk
½ teaspoon salt
½ teaspoon cinnamon
1 envelope unflavored gelatin
¼ cup cold water
Whipped topping and ground nutmeg, optional
In a small bowl beat cream cheese and 2/3 cup sugar until smooth. Beat in 2 eggs just until blended. Pour over crust. Bake at 350 for20-25 minutes or until set. Cool on a wire rack.
In a small bowl, combine graham cracker crumbs and 1/3 cup sugar; stir in butter. Pour into a greased 13 x 9 pan.
our over crust. Bake at 350 for 20-25 minutes or until set. Cool on a wire rack.
Meanwhile, separate remaining eggs and set whites aside. In a large saucepan, combine the yolks, pumpkin, brown sugar, milk, salt and cinnamon. Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160 degrees. Remove from heat.
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; set aside.
In a large heavy saucepan, combine reserved egg whites and remaining sugar. With a mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160 degrees, about 12 minutes. Remove from heat; beat until stiff glossy peaks form and sugar is dissolved.
Fold into pumpkin mixture; spread evenly over cream cheese layer. Cover and refrigerate for at least 4 hours or until set.
Garnish with whipped topping and nutmeg if desired. Yield 15 servings.
Nutrition Facts: 1 bar without whipped topping equals 284 calories, 14 g. fat (8 g. saturated fat), 104 mg cholesterol, 257 mg sodium, 36 g carbohydrate, 2 g fiber, 5 g protein TASTE OF HOME RECIPE
June 5, 2012
1 1/2 lbs. fresh asparagus cut into 2 inch pieces.
2 small tomatoes, cut coarsely
3 tablespoons cider vinegar
3/4 teaspoon Worcestershire sauce
1/3 cup sugar (I used less)
1 tablespoon grated onion
1/2 teaspoon salt
1/2 teaspoon paprika
1/3 cup canola oil
1/3 cup sliced almonds, toasted
1/3 cup feta cheese
Wash and cut asparagus and cover with vented saran wrap and cook in microwave about 2 1/2 minutes or until crisp tender. Do not over cook. Cool slightly. Add tomato to asparagus. Using a wire whip or blender mix together the vinegar, worcestershire sauce, sugar, onion, salt and paprika. Slowly add the oil while still whisking. Pour over asparagus and mix gently. Sprinkle almonds and feta cheese on top. May be served warm or chill for several hours to marinate the asparagus. Yield: 8-10
Note: I sometimes add 1/2 can of black beans, rinsed and drained well.
Italian Fisherman’s Salad
1# vermicell Noodles
2 C thinly sliced celery
1/2 C each chopped green and red pepper
3 chopped hard boiled eggs
1 # crab and/or shrimp
3/4 C sliced almonds for garnish
Creamy dressing: 2 pkgs Good Season Italian Dressing, 2 C buttermilk
& 2C mayonnaise. Best if made ahead several days
Cook noodles and while warm mix with all but almonds. Chill, garnish and serve.
Golden Chicken Curry Salad Sandwich
2 C cooked diced chicken breast
1/2 C each mayo and sour cream
1/2 C chopped celery
1/2 C chopped cashews
1/2C dried craisins, raisins, or cherries
1/2 C green onions w/bits of green
2 tsp curry powder
1 tsp lemon juice
Salt & Pepper
Mix mayo, sour cream, lemon juice and curry. Add salt & pepper as desired. Mix together salad and dress. Chilling a while helps to blend the flavor. Serve as salad on lettuce leaf or as a sandwich on a croissant.
May 1, 2012
Mix: 2 c flour
2 tsp baking soda
2 tsp cinnamon
½ tsp salt
Add: 3 eggs (beaten)
¾ c salad oil
2 tsp vanilla
¾ c buttermilk
2 c sugar
Stir in: 1 small can crushed pineapple (drained)
2 c grated carrots
1 c chopped walnuts (optional)
Bake in 9” x 13” pan. 40 – 45 minutes at 350º
Cream Cheese Icing
8 oz cream cheese
1 ½ tsp vanilla
¼ c butter
1 box powdered sugar
Beat cheese, butter, salt and vanilla until fluffy. Add sugar gradually. Beat until of good spreading consistency. Wait until cake cools before spreading on icing.