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holiday banana bread
<h1>Holiday Banana Bread</h1>Source: Mrs. Paul Houston - Favorite Recipe Book of the Sacred Heart Church, Oxford Junction, Iowa1/3 cup shortening 2/3 cup granulated sugar 2 slightly beaten eggs 1 cup mashed bananas 1/2 cup chopped nuts 1 3/4 cups all-purpose flour 2 3/4 teaspoons baking powder 1/2 teaspoon salt 1 cup mixed candied fruit 1/4 cup raisinsSift dry ingredients and add nuts.Place shortening in bowl. Gradually beat in sugar. Add eggs, flour and bananas. Fold in fruit and raisins. Bake 350 degrees F for 60 to 70 minutes.Let cool one-half hour.Makes two small loaves.
Mon, 04 Feb 2008 05:01:17 +0100
homemade maple syrup
<h1>Homemade "Maple" Syrup</h1>1 cup granulated sugar 1 cup packed brown sugar 1/8 teaspoon salt 1 cup water 1/2 teaspoon maple flavoring or extractCombine granulated and brown sugar in a saucepan. Add salt and water. Bring mixture to a boil. Remove from heat. Add maple flavoring or extract. Cool and serve.NOTE: Use any combination of granulated and/or brown sugar as long as it is two parts sugar to one part water.
Fri, 01 Feb 2008 07:02:17 +0100
artichoke and shrimp pasta salad
<h1>Artichoke and Shrimp Pasta Salad</h1>Serves 4.Can be prepared ahead of time and refrigerated.1/2 pound medium shells or farfalle pasta 1 (9 ounce) package frozen artichoke hearts 1 pound frozen shrimp A few leaves oregano, chopped, or 1/4 teaspoon dry 1 garlic clove, peeled an finely chopped 3 tablespoons extra virgin olive oil 1 tablespoon red wine vinegar Salt and freshly ground black pepperBring water to a boil. Cook shrimp following instructions on package. Drain well on paper towels.Defrost and steam artichoke hearts. Drain well and place on paper towels.Cook pasta al dente. Rinse with cold water. Drain very well. Place in large serving bowl and drizzle with a little olive oil and toss.Prepare the garlic and the oregano or use parsley, if you prefer, while the pasta cooks. Add remaining olive oil, vinegar, garlic, oregano salt and lots of black pepper. Mix well, cover with plastic wrap or place in a sealed container and refrigerate for a couple of hours or for a day.When ready to serve, place in a serving bowl, toss well. Check for seasoning, adding salt or pepper if need be and garnish with a few leaves of oregano or parsley.
Sat, 02 Feb 2008 18:54:17 +0100
twinkie delight
<h1>Twinkie Delight</h1>1 box Twinkies® (10) 2 small boxes instant vanilla pudding 2 or 3 bananas 1 can crushed pineapple, drained Cool Whip® Nuts and maraschino cherriesCut Twinkies® in half and lay in a 13 x 9-inch pan with the cream side up. Mix pudding as directed and pour over Twinkies®. Slice bananas over the top. Pour crushed pineapple over the bananas. Top with Cool Whip®. Sprinkle with nuts and maraschino cherries. Chill at least 2 hours before serving.
Tue, 05 Feb 2008 01:50:17 +0100
cowboy's border beans
<h1>Cowboy's Border Beans</h1>Water to fill a tall pot half-full 2 1/2 pounds dry pinto beans 1/2 pound ham hock (or salt pork) 6 cloves garlic, finely chopped 2 teaspoons dried oregano 10 chile pequenos, mashed 2 teaspoons lemon juice or saltAdd beans to pot (half-filled with water) and bring to a boil over medium heat. Stir frequently to prevent burning. Reduce heat to slow simmer and cook five hours uncovered, letting beans "pack." Do not stir, but add boiling water to keep beans covered.Then in sequence, add the following, but DO NOT STIR.After 1st hour, add ham hock (or salt pork). After 2nd hour, add garlic. After 3rd hour, add oregano and chiles. After 4th hour, add lemon juice (or salt). After 5th hour, serve beans.Makes 4 quarts.
Sun, 10 Feb 2008 10:03:17 +0100
shrimp chile quiche
<h1>Shrimp Chile Quiche</h1>1 Pet-Ritz® Regular Pie Crust Shell, thawed 2 eggs 1 small can Pet® evaporated Milk 2 tablespoons flour 3/4 teaspoon garlic salt 1/2 cup (2 ounces) shredded Cheddar cheese 1/2 cup (2 ounces) shredded Monterey jack cheese 1/2 cup chopped onion 1 (4 ounce) can Old El Paso® Green Chiles 1 (4 1/2 ounce) can Orleans® De-veined Medium Shrimp, drainedPreheat oven and cookie sheet to 450 degrees F. Partially bake pie shell about 6 minutes. Remove from oven. Reduce oven temperature to 350 degrees F.Beat together eggs, evaporated milk, flour and garlic salt. (Mixture need not be smooth). Stir in cheese, onion and chiles. Pour into pie shell. Spread shrimp on top of custard mixture. Bake on preheated cookie sheet until knife inserted in center comes out clean, about 35 to 40 minutes.Cool 15 minutes before serving.
Mon, 11 Feb 2008 08:05:17 +0100
biscuit-topped lamb casserole
<h1>Biscuit-Topped Lamb Casserole</h1>Makes 6 servings.2 tablespoons butter 1 medium onion, chopped 1 medium celery stalk, chopped 1 large clove garlic, chopped 2 teaspoons curry powder 1 pound ground lamb 1 tablespoon all-purpose flour 1 (16 ounce) can tomatoes, drained, seeded and chopped 1 cup chicken broth 1 tablespoon chopped fresh parsley 1/4 teaspoon black pepperTopping, Glaze and Garnish 2 cups all-purpose flour 2 small carrots, finely grated 1 teaspoon baking powder 1/2 cup (1 stick) chilled butter, cut into small pieces 3/4 cup buttermilk 2 tablespoons butter, melted 1 teaspoon chopped fresh parsleyIn a skillet, melt butter over medium heat. Add onion and celery; cook, stirring frequently, for 3 minutes. Add garlic and curry powder; cook for 1 minute. Add lamb; cook, stirring frequently, 4 to 5 minutes.Stir flour into lamb mixture; cook for 2 minutes. Stir in tomatoes and broth. Cook, stirring frequently, until mixture thickens, 10 minutes. Stir in parsley and pepper. Remove from heat.Spoon filling evenly into an ungreased 11 x 9-inch baking dish. Cool for 10 minutes.In a large bowl, mix together flour, carrots and baking powder. Using a pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs form.Make a well in the center of flour mixture. Add buttermilk all at once to well, tossing with a fork until dry ingredients are just moistened and a dough forms.On a floured surface, using a floured rolling pin, roll dough to a 1/2-inch thickness. Using a floured 2-inch round biscuit cutter, cut out biscuits. Gather trimmings; roll to a 1/2-inch thickness and cut out more biscuits.Place biscuits on top of lamb mixture. Brush with melted butter. Preheat oven to 425 degrees F.Bake until biscuits are golden, 15 to 17 minutes. Transfer casserole to a wire rack to cool slightly. Sprinkle with parsley.
Thu, 07 Feb 2008 15:05:17 +0100
all-purpose herb blend
<h1>All-Purpose Herb Blend</h1>1 tablespoon onion powder 1 teaspoon black pepper 1 tablespoon dried oregano 1 tablespoon parsley flakes 1/2 teaspoon tarragon 1 1/2 teaspoons basilBlend all ingredients well. Store in tightly covered jar. Serve with poultry, meats, roasts, salads and vegetables.
Wed, 06 Feb 2008 16:11:17 +0100
sheraton maui macadamia nut pineapple banana bread
<h1>Sheraton Maui Macadamia Nut Pineapple Banana Bread</h1>Yields 3 mini loaves.1/2 cup water 1 1/2 cups granulated sugar 3 eggs 1 1/4 cups oil 1 3/4 cups all-purpose flour 1 1/4 cups over-ripe banana, mashed 1/4 teaspoon salt 1/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup macadamia nuts, chopped 1 1/4 cups crushed pineapple, drainedMix oil and sugar together thoroughly. Add bananas, eggs and water.Sift dry ingredients and blend into mixture; DO NOT over-mix.Dust macadamia nuts with flour.Fold dusted macadamia nut and pineapples into mixture.Lightly grease and paper line loaf pans.Pour batter into loaf pans.Bake at 350 degrees F for 1 hour or until firm.
Sun, 03 Feb 2008 22:58:17 +0100
cheese ball
<h1>Cheese Ball</h1>16 ounces cream cheese 2 packages sliced, chopped, chipped beef, cut very thin 1 bunch scallions, chopped (green tops only) 1/2 tablespoon Accent 1 tablespoon Worcestershire sauce Nuts, choppedCream the cream cheese. Add chipped beef. Add the tops of scallions, Accent and Worcestershire sauce. Mix well and roll in nuts. Form into one or two balls.
Sun, 10 Feb 2008 20:06:17 +0100
basque barbecue leg of lamb
<h1>Basque Barbecue Leg of Lamb</h1>1 (6 to 7 pound) leg of lamb or 1 whole lambMarinade 3 tablespoons salt 1 teaspoon pepper 5 cloves garlic, pressed 1/2 cup vegetable oil 2 large lemons, juicedThe day before serving, mix all marinade ingredients. Place in a pint jar and shake well.Remove excess fat from lamb without breaking the parchment-like fell, leaving a little fat in order to enhance flavor. Using a small brush, spread surface of meat well with marinade. Place lamb in a large pan, cover, refrigerate overnight or for 24 hours. Baste occasionally with marinade.The following day, remove meat from refrigerator at least 40 minutes before cooking time, in order to bring to room temperature. Heat coals. Either lay leg of lamb on grill or place on a spit. Turn meat over every 15 minutes. Cook to desired doneness.Transfer meat to a pan and let rest for 10 minutes before carving. (Resting meat makes it firm and easier to carve.)Total cooking time: approximately 2 1/2 hours.Serves 8 to 10.Serve with Chenin Blanc wine.
Sat, 09 Feb 2008 16:46:17 +0100
chewy date-pecan squares
<h1>Chewy Date-Pecan Squares</h1>2 eggs 1/2 cup granulated sugar 1/2 teaspoon vanilla extract 1/2 cup sifted all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup walnuts, broken 2 cups dates, finely cutBeat eggs until foamy, then add sugar slowly to eggs and beat until thick. Add vanilla extract. Sift together the flour, baking powder and salt, then add slowly to egg mixture. Finally, add nuts and dates. Spread out into a well-greased 8-inch square pan. Bake at 325 degrees F until the mixture looks dull on top, about 25 to 30 minutes.Sift confectioners' sugar over, if desired. Cut into squares while warm.
Thu, 07 Feb 2008 23:02:17 +0100
caramel pie
<h1>Caramel Pie</h1>3 tablespoons butter or margarine 4 tablespoons all-purpose flour 1 cup dark brown sugar 1 egg 1 cup milk 1 (8-inch) baked pie shell 1/2 pint whipping creamCream butter or margarine, flour and brown sugar. \\Beat egg with milk and add to creamed mixture. Cook in double boiler until thick. Cool.Fill baked pie shell with mixture. Top with whipped cream.
Fri, 01 Feb 2008 13:29:17 +0100
Pueblo Pinon Cakes
<h1>Pueblo Pinon Cakes</h1>1 cup piñon (pine) nuts 1/3 cup powdered milk 1 cup whole wheat flour 1/2 teaspoon salt 1/2 cup water Vegetable oilBlend all ingredients in a food processor until a dough is formed, stopping once to scrape the bowl down.Heat 1/2 inch of oil in a skillet to 375 degrees F. Shape 2 tablespoons of dough into a ball. Flatten into a disk between your palms, then fry until brown on both sides, turning once. Do not cook so quickly that they brown on the outside and are uncooked on the inside. The total cooking time should not be much more than a minute. Drain on paper towels.Serve immediately with chile salsa for dunking. Eat cakes plain if you want to savor the unusual taste of the pine nuts.
Mon, 04 Feb 2008 17:10:17 +0100
cozymel's coastal mexican grill yucatan especial
<h1>Cozymel's Coastal Mexican Grill Yucatan Especial</h1>Posted by GayleL at recipegoldmine.com May 25, 2001A medley of shrimp and scallops tossed with fresh mushrooms and spinach in a white wine cream sauce.2 tablespoons oil 2 ounces sliced poblano peppers 5 ounces Bay scallops 3 ounces chopped tomatoes (1 small tomato) 5 ounces shrimp (31-35 count) 3 ounces fresh spinach 1/2 teaspoon salt 2 ounces sliced red onions 1/4 teaspoon white pepper 12 ounces cream sauce (recipe below) 2 ounces sliced mushrooms (about 6 medium) 2 servings rice (any type you like) 1/2 teaspoon chopped cilantro (garnish)Place oil in sauté pan over medium heat, add onions, peppers, mushrooms and sauté for 1/2 minute.Add scallops and shrimp, season with salt and white pepper, add spinach and cook for one minute.Add tomatoes and cream sauce and continue cooking for another minute.Place rice in the middle of a large bowl and pour the Yucatan Especial over it.Makes two servingsCream Sauce 2 cups heavy cream 1/2 cup white wine 1/4 cup roux (2 tablespoons flour and 2 tablespoons oil     whisked together with no lumps)Use salt and pepper to taste.
Wed, 06 Feb 2008 18:09:17 +0100

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