I'll share my recipe, if you'll share yours, January 14, 2012

12 years ago

Chilled Russian Salad Dressing

Allrecipes.com

"This cool, creamy and tangy dressing is a spicy pink classic!"

Original Recipe Yield 1.5 cups

Ingredients

1 cup mayonnaise

3 teaspoons minced onion

1 teaspoon prepared horseradish

1 teaspoon Worcestershire sauce

1 teaspoon dried parsley

3 tablespoons chili sauce

1 tablespoon ketchup

Directions

1. In a small bowl, whisk together the mayonnaise, onion, horseradish, Worcestershire, parsley, chili sauce and ketchup. Chill until serving.

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Comments (9)

Marilyn Sue McClintock
12 years ago
Noodle Pudding

8 ounces fine egg noodles'
2 (3 oz.) pkg. cream cheese, softened
2 cups sour cream, room temperature
1/2 cup butter
3 large egg yolks
3 large egg whites

Cook and drain noodles. Beat egg yolks and butter together: add cheese and sour cream. Blend. Fold in beaten egg whites. Turn into a 2 quart casserole and bake at 350 degrees for 35 to 40 minutes.

From the Fairfield Glade Ladies Club Country Cookbook

Sue
patti43
12 years ago
I love noodles in anything. It reminded me of a recipe I've made that has cottage cheese, garlic, cream cheese and parmesan. More like a kugel than a pudding. I need to get that recipe out!!

My sis and BIL had dinner with friends the other night and for dessert they had coconut custard pie. It was made with buttermilk and sis said it was the best thing ever (and she isn't fond of coconut).

I found this on line and have to make it--hopefully this weekend. Sure looks easy enough.

BUTTERMILK COCONUT CUSTARD PIE

1 1/4 cups sugar
2 tablespoons all-purpose flour
1/2 cup butter , melted
3 eggs , beaten
1/2 cup buttermilk
1 teaspoon vanilla
3 1/2 ounces flaked coconut , divided
1 unbaked 9-inch pie shell

Combine the sugar and flour in a large bowl. Add melted butter, eggs, buttermilk, vanilla and 2/3 of the coconut. Mix well. Pour mixture into shell. Sprinkle with remaining coconut. Bake at 325 degrees for 1 hour or until set.
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I'll share my recipe, if you'll share yours, January 20, 2012
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Comments (5)
These are sooooo yummy! Love to serve this! Easy Chocolate Lava Cakes Dark chocolate may be substituted for semisweet in this recipe. These can be made at least a day ahead least one day ahead. Pour the mixture Pour the mixture into ramekins, cover and refrigerate. Be sure to bring to room temperature 30 minutes before baking. I also had a couple of baked and prepared ones left over, and I left them in the ramekins and reheated them in the microwave for 15 seconds, and they worked great! Prep: 15 minutes Cook: 15 minutes Yield: 4 servings Ingredients 4 ounces semisweet baking chocolate or 3/4 cup semisweet chocolate morsels (I used Ghirardelli chips) 1/2 cup butter (1 stick) 1 teaspoon vanilla extract 1 cup confectioners sugar 2 eggs 1 egg yolk 6 tablespoons all-purpose flour Preparation 1. Preheat oven to 425F. Lightly grease 4 (8-ounce) ramekins (custard cups or souffle dishes). Place on a baking sheet. 2. Microwave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups. 2. Bake 13 minutes or until sides are firm but centers are soft. Let stand 10 minutes. Carefully loosen edges with a knife. Invert cakes onto serving plates and sift powdered sugar over the top. Serve immediately I serve mine in the ramekins!
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I'll share my recipe, if you'll share yours, January 30, 2012
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Comments (7)
Citrus-Marinated Roasted Chicken (Fine Cooking) (This needs to marinate for several hours!) If you're going to roast one chicken, why not roast two? That way, you have plenty of leftovers to use in new, delicious guises later in the week. This recipe uses a two-part roasting method: first, the chicken is roasted at a high temperature to brown the skin, and then at a lower temperature to gently cook the meat through. 1/4 cup extra-virgin olive oil 2 4-lb. whole chickens, each cut into 6 pieces (4 breasts with rib bones, 4 leg-thigh pieces, 4 wings) 4 large lemons 2 large oranges 8 medium cloves garlic, chopped 1 Tbs. dried oregano, crumbled 3 Tbs. soy sauce 1 Tbs. honey 1/2 tsp. crushed red pepper flakes Kosher salt and freshly ground black pepper Pour the olive oil into a heavy-duty nonreactive roasting pan large enough to accommodate the chicken pieces in one layer. Arrange the chicken in the pan with the breasts in the center and the legs and wings around the edge. Cut 1 of the lemons into 6 wedges. Finely grate the zest from another lemon to yield 1 tsp. and then squeeze the remaining lemons to yield 2/3 cup juice; transfer the zest and juice to a small bowl. Cut 1 of the oranges into 8 wedges. Finely grate the zest from the remaining orange to yield 1 tsp., and then squeeze the orange to yield 1/2 cup juice; add to the bowl with the lemon juice and zest. Scatter the lemon and orange wedges around the chicken pieces, but don't put them on top of the chicken or they'll interfere with browning. Stir the garlic, oregano, soy sauce, honey, and pepper flakes into the citrus juice. Pour the marinade evenly over the chicken. Cover with plastic and refrigerate, turning the chicken pieces occasionally, for at least 6 hours and up to 12 hours. Position a rack in the center of the oven and heat the oven to 425F. Turn the chicken so all the pieces are skin side up. Sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Roast for 20 minutes, and then reduce the heat to 375F and continue to roast until the chicken is golden-brown and cooked through, about 30 minutes. Transfer the chicken and the lemon and orange wedges to a platter. Pour the pan juice into a fat separator and let sit until the fat rises to the top. Discard the excess fat and pour the juice into a 10-inch skillet. Boil over medium-high heat until reduced to 1-1/2 cups, about 10 minutes.
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I'll share my recipe, if you'll share yours, January 17, 2012
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Comments (3)
Sweet Potato Pound Cake Ingredients: 1 cup butter, softened 2 cups white sugar 2 cups cooked and mashed sweet potatoes 1 teaspoon vanilla extract 4 eggs 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1 cup sifted confectioners' sugar 5 teaspoons orange juice 2 tablespoons grated orange zest Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside. 2. In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined. 3. Pour batter into 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate. 4. To make the glaze: in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired. Sue
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I'll share my recipe, if you'll share yours, January 16, 2012
Q
Comments (4)
Little Cherry Pie's These are like individual cherry pies. SO good too! 3/4 cup flour 1/2 cup packed brown sugar 1 teaspoon ground cinnamon 1/2 cup Butter 1/2 cup Chopped Nuts, if desired 1 can (16.3 oz) Pillsbury Grands Flaky Layers refrigerated biscuits 1 can (21 oz) apple, blueberry or cherry pie filling 1 to 1 1/2 cups whipping cream Cinnamon-sugar 1. Heat oven to 350F. In medium bowl, mix flour, brown sugar and cinnamon. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Stir in nuts. 2. Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press each biscuit round in ungreased 2 3/4x1 1/4-inch muffin cup. Spoon 2 tablespoons pie filling into each biscuit-lined cup. Sprinkle each with about 2 tablespoons flour mixture. (Cups will be full.) 3. Bake 15 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups; place on cooling rack. Cool 10 minutes. 4. In small bowl, beat whipping cream until stiff peaks form. Top each serving with whipped cream; sprinkle with cinnamon-sugar. Store in refrigerator.
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glenda_al
12 years ago
Had this at potluck this week and gal went home with an empty plate :o)

Crustless Coconut Pie

3/4 C sugar
1/4 C butter, melted
2 eggs
1 C milk
1/4 C flour
1/4 tsp. baking powder
1/4 tsp. salt
1 1/2 C shredded coconut
Preheat the oven to 350 degrees (f). Beat the sugar, butter, eggs, and milk in a stand mixer until foamy, about three minutes. Fold in the flour, baking powder, salt, and coconut. Spread in a greased 9-inch pie plate. Bake for 35-40 minutes, until the custard is set and the coconut is starting to toast. Allow to cool completely before serving.
susie53_gw
12 years ago
I have a recipe similar to Glenda's. It uses bisquick in place of the flour. And yes, it is a really quick and easy pie to make. Delicious, too. Most of the time when I make it I make one with coconut on top and one without. One of the best things about this recipe is that you usually have all the ingredients on hand. If you take it somewhere always have the recipe in your purse because someone will ask for it.
tami_ohio
12 years ago
I make this salad dressing for DH all the time.

Honey Mustard Salad Dressing

1/4 c. cider vinegar
1/2 c. oil
1 t. oregano
1 1/2 T. honey
1 1/2 T. mustard
1 T. parmesean cheese

Add all ingredients to a jar. Close lid tightly. Shake.

DH likes me to add horseradish to it. I usually put in about 1 heaping teaspoon. About the only thing I really measure is the oil & vinegar. You can also do 1/3 & 2/3 respectively on the oil & vinegar. If you add the horseradish, don't use the horseradish sauce, use the prepared horseradish.
carol_in_california
12 years ago
Chocolate Cherry Microwave Fudge

3 cups chocolate chips
1 can sweetened condensed milk (14 oz, I think)
2 Tbsp. cherry juice
1/8 tsp. salt
1 tsp. vanilla
3/4 cup chopped walnuts if desired
1/2-2/3rd cup dried cherries

Line 8X8 pan with foil and butter well.
Place chocolate chips, sweetened condensed milk, cherry juice and salt in 4 cup microwave safe bowl.
Cook on high in microwave for 1 minute 30 seconds.
Remove from microwave, add vanilla and stir well. Add nuts and dried cherries and mix well.
Pour into prepared pan and chill for two hours.
Remove from pan, cut into squares and store at room temperature in an air tight container.
This is so good!
I used some cherry juice from a jar of Montmorency cherries from Trader Joe's.
nodakgal
12 years ago
This is fantastic! (yes it's tried and true)

It's from Allrecipes.com

Holiday Chicken Salad
Ingredients

4 cups cubed, cooked chicken meat
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper
1 cup chopped pecans
1 teaspoon seasoning salt
ground black pepper to taste

Directions

In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.
glenda_al
12 years ago
Connie, think the chicken salad will be what I take to next potluck luncheon. Sounds delicious, but I think I'd shred my chicken.
nodakgal
12 years ago
Glenda, I hope you like it. DD tops hers with shredded carrots and alfalfa sprouts. The girls aren't fond of green peppers, so you could leave them out. I didn't think they added much to it, but some people really like them.

I'll share my recipe, if you'll share yours, January 14, 2012

Comments (9)

Marilyn Sue McClintock

patti43

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