This is from my sister's mother in law, Suzanne Curtis, and I LOVE it!
8 oz cream cheese
4 oz can chopped artichokes (canned in water)
3/4 c. Mayo
1 1/4 c. Parmesan
1 TBSP chopped garlic
1 package frozen spinach (chopped)
Mix together and chill serve with crackers, chips, pita bread, etc.
Monday, February 8, 2010
Frog Eye Salad
This is the MOST delicious fruit salad! Dave commented tonight (in classic Dave fashion) that there should be National Frog Eye competitions, fairs, a show called "Ace of Frog Eye" (he would change his name to Duff) and we should have this delicious dish with EVERY meal.
So with that said, Here you go!
FROG EYE SALAD ala the Miners
1/2 c. Sugar
1 TBSP Flour
1/4 tsp salt
1 can (20 oz) pineapple chunks, undrained - I usually put two cans in
1 can (8 oz) crushed pineapple, undrained
1 egg, beaten
2 tsp lemon juice
1 1/3 c. (8oz) Acini de Pepe pasta, uncooked
2 cans (11oz each) mandarin oranges, drained
2 cups Cool Whip, thawed
3 c. miniature Marshmallows
In medium saucepan, stir together sugar, flour, and salt. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature. Meanwhile cook pasta according to package direction; drain. Rinse with cold water to cool quickly; drain well. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours oer overnight. Add crushed pineapple and chinks, oranges, Cool Whip, and Marshmallows; mix gently and thoroughly. Cover; refrigerate until cold.
12 servings (about 1 cup each)
So with that said, Here you go!
FROG EYE SALAD ala the Miners
1/2 c. Sugar
1 TBSP Flour
1/4 tsp salt
1 can (20 oz) pineapple chunks, undrained - I usually put two cans in
1 can (8 oz) crushed pineapple, undrained
1 egg, beaten
2 tsp lemon juice
1 1/3 c. (8oz) Acini de Pepe pasta, uncooked
2 cans (11oz each) mandarin oranges, drained
2 cups Cool Whip, thawed
3 c. miniature Marshmallows
In medium saucepan, stir together sugar, flour, and salt. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature. Meanwhile cook pasta according to package direction; drain. Rinse with cold water to cool quickly; drain well. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours oer overnight. Add crushed pineapple and chinks, oranges, Cool Whip, and Marshmallows; mix gently and thoroughly. Cover; refrigerate until cold.
12 servings (about 1 cup each)
Sunday, January 17, 2010
Orange Carrots
I cannot remember where we found this recipe but we made it for a "little Christmas Eve" dinner and they were yummy... and we only had one serving of left overs!
INGREDIENTS
3 tsp of Orange rind
1.5 cups of slivered almonds
4 TSBP Butter
5 T Brown Sugar
6 tsp Cornstarch
1/2 tsp salt
1/2 t. cinnamon
1/2 t. nutmeg
3 cups Orange Juice
3 lbs of carrots, baby or stripped (we used stripped, which was a lot of work)
Directions:
1) Saute almonds in butter for 5 minutes, remove from pan
2) Combine Brown Sugar, Cornstarch, salt, cinnamon, nutmeg in large frying pan, add juice and rind and cook stirring constantly until slightly thicker and clear. Add Almonds
3 ) Serve over hot cooked carrots.
I cannot remember how many servings it made because we tripled it for our crowd. It is tasty and easy to reheat.
INGREDIENTS
3 tsp of Orange rind
1.5 cups of slivered almonds
4 TSBP Butter
5 T Brown Sugar
6 tsp Cornstarch
1/2 tsp salt
1/2 t. cinnamon
1/2 t. nutmeg
3 cups Orange Juice
3 lbs of carrots, baby or stripped (we used stripped, which was a lot of work)
Directions:
1) Saute almonds in butter for 5 minutes, remove from pan
2) Combine Brown Sugar, Cornstarch, salt, cinnamon, nutmeg in large frying pan, add juice and rind and cook stirring constantly until slightly thicker and clear. Add Almonds
3 ) Serve over hot cooked carrots.
I cannot remember how many servings it made because we tripled it for our crowd. It is tasty and easy to reheat.
Sunday, January 10, 2010
Easy Chicken Wrapped Bacon
I only had chicken on hand for dinner tonight and went through a couple of potential recipes, then my mouth started watering as I thought of bacon wrapped chicken. I googled a recipe and found the following. It was an easy and quick recipe.
Worcestershire sauce
Chicken
Peppered bacon (I just had regular)
Salt and Pepper (which I decided not to use and see how it turned out- didn't need it)
Cover Chicken in Worcestershire then wrap the chicken with bacon. Put toothpicks in to hold bacon in place. Grill.
I didn't want to go grill outside so I put it in the oven and baked it @ 350 for 40 minutes, then Broiled it to make the bacon crispy. The insides were moist the outsides were dry. Any advice about grilling chicken in the oven?
Worcestershire sauce
Chicken
Peppered bacon (I just had regular)
Salt and Pepper (which I decided not to use and see how it turned out- didn't need it)
Cover Chicken in Worcestershire then wrap the chicken with bacon. Put toothpicks in to hold bacon in place. Grill.
I didn't want to go grill outside so I put it in the oven and baked it @ 350 for 40 minutes, then Broiled it to make the bacon crispy. The insides were moist the outsides were dry. Any advice about grilling chicken in the oven?
Tuesday, November 24, 2009
Turkey Bone and Dumpling soup
My Favorite Thanksgiving tradition, in fact I almost look forward to this meal more than Thanksgiving!
Put Turkey Bones in large pot ( You can take off some of the skin, but other than that you can just throw the whole thing in!). Add some salt and pepper and some leftover dressing for flavoring. Fully cover Turkey in water and boil for several hours until meat is falling off bones. (We did it for over 6 hours, but I bet you can do it in 3-4 hours.)
Once the meat is falling off the bones, pull out big bones with tongs and then strain the rest of the meat keeping the broth for the soup (keep all and take out 1/4 cup-1/2 cup for dumplings). Once the meat is a little cooled sort through it getting all the bones out as much as possible. We sifted through it 3 times and still had some when we ate it, so just be a careful.
1. Put broth back in pot.
2. Make Dumplings (see recipe below) and drop them in pot in small balls (they don't have to be round, just drop in).
3. Cut up 2 cups of carrots and 2 cups of potatoes put into broth and boil.
4. While boiling put in dumplings it takes 10 minutes for them to set up.
5. Once dumplings are going, add 1 cup of chopped celery and any left over peas/corn from Thanksgiving dinner. ( I just added a can of corn. It kinda gets lost in the soup so you could add more if making it for a large group)
1 egg beaten
3 TBSP sugar
1/4 cup half and half cream
1/4 cup soup stalk
1/4 tsp baking powder
dash of salt
Mix above ingredients then add flour a little at a time, mix with fork, keep adding until your fingers don't stick to dough. (When doubling it I probably added 3-4 cups of flour when all was said and done).
This recipe FILLED my largest pot it could serve 12-15 people! I plan to freeze some of the leftovers for later. ( I haven't tried it before, but I am pretty sure it will work).
Put Turkey Bones in large pot ( You can take off some of the skin, but other than that you can just throw the whole thing in!). Add some salt and pepper and some leftover dressing for flavoring. Fully cover Turkey in water and boil for several hours until meat is falling off bones. (We did it for over 6 hours, but I bet you can do it in 3-4 hours.)
Once the meat is falling off the bones, pull out big bones with tongs and then strain the rest of the meat keeping the broth for the soup (keep all and take out 1/4 cup-1/2 cup for dumplings). Once the meat is a little cooled sort through it getting all the bones out as much as possible. We sifted through it 3 times and still had some when we ate it, so just be a careful.
1. Put broth back in pot.
2. Make Dumplings (see recipe below) and drop them in pot in small balls (they don't have to be round, just drop in).
3. Cut up 2 cups of carrots and 2 cups of potatoes put into broth and boil.
4. While boiling put in dumplings it takes 10 minutes for them to set up.
5. Once dumplings are going, add 1 cup of chopped celery and any left over peas/corn from Thanksgiving dinner. ( I just added a can of corn. It kinda gets lost in the soup so you could add more if making it for a large group)
6. Put in a package or two of Top Ramen noddles (not the flavoring)
7. You may need to add a can of chicken broth for more liquid
8. Add Turkey meat back in and heat through
9. ENJOY!!
1 egg beaten
3 TBSP sugar
1/4 cup half and half cream
1/4 cup soup stalk
1/4 tsp baking powder
dash of salt
Mix above ingredients then add flour a little at a time, mix with fork, keep adding until your fingers don't stick to dough. (When doubling it I probably added 3-4 cups of flour when all was said and done).
This recipe FILLED my largest pot it could serve 12-15 people! I plan to freeze some of the leftovers for later. ( I haven't tried it before, but I am pretty sure it will work).
Mr. Turkey and the stuff that goes inside
I have notes jotted down from last Thanksgiving from many phone calls to my mom to be able to make our first Turkey and stuffing. Here are my mom's recipes ( I hope I can piece it all together)
STUFFING (The YUMMIEST recipe ever!)
4-5 large carrots -peel and grind
4-5 stalks of celery -chop fine
2-3 medium size onions (depending on your preference)- grind
1/2 cube butter (about 4 TBSP)
Add altogether in saucepan and cook until soft (about 10 minutes)
Add stuffing and about 1/2 cube of butter ( don't you love how my mom cooks- just add a little of this a little of that)
You can do this the night before to help make the day a little easier.
TURKEY
Wash the whole turkey inside and out (pull out those yucky gizzards)
Salt inside and out of the Turkey including the legs
Stuff from both ends and stuff as full as you can
Use skewers to close and pulls skin of both sides
Put in pan -coat with butter
Put foil over each leg and wing to prevent from burning
Put 1 big piece of foil over the whole turkey
(It will brown well with foil)
1/2 way through cooking - baste
If not brown towards the end take off big foil
Cook Turkey for 20 minutes per pound @ 325 degrees
STUFFING (The YUMMIEST recipe ever!)
4-5 large carrots -peel and grind
4-5 stalks of celery -chop fine
2-3 medium size onions (depending on your preference)- grind
1/2 cube butter (about 4 TBSP)
Add altogether in saucepan and cook until soft (about 10 minutes)
Add stuffing and about 1/2 cube of butter ( don't you love how my mom cooks- just add a little of this a little of that)
You can do this the night before to help make the day a little easier.
TURKEY
Wash the whole turkey inside and out (pull out those yucky gizzards)
Salt inside and out of the Turkey including the legs
Stuff from both ends and stuff as full as you can
Use skewers to close and pulls skin of both sides
Put in pan -coat with butter
Put foil over each leg and wing to prevent from burning
Put 1 big piece of foil over the whole turkey
(It will brown well with foil)
1/2 way through cooking - baste
If not brown towards the end take off big foil
Cook Turkey for 20 minutes per pound @ 325 degrees
Sunday, November 1, 2009
Hot Sausage Dip
Since we're right in the middle of football season I thought I'd share one of my favorite chip dips. It's delicious.
1 Jimmy Dean hot sausage
1 pkg cream cheese
16 oz. sour cream
1 large tomato
1 medium green pepper
1/2 of a large onion
1 can green chilies
Brown sausage and chop into small pieces. Chop tomatos, green peppers, onion and green chilies. Mix all is a crockpot on low until warm and cream chesse is melted. Serve warm with tortilla chips.
1 Jimmy Dean hot sausage
1 pkg cream cheese
16 oz. sour cream
1 large tomato
1 medium green pepper
1/2 of a large onion
1 can green chilies
Brown sausage and chop into small pieces. Chop tomatos, green peppers, onion and green chilies. Mix all is a crockpot on low until warm and cream chesse is melted. Serve warm with tortilla chips.
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