6 large flour tortillas 16 oz. (2 blocks) cream cheese, softened 4 oz. can green minced chiles 1 can sliced black olives 4 oz. can diced red pimentos 1 pkg. (dry mix) Hidden Valley Ranch dressing Mix all ingredients (except tortillas) together. Spread on tortillas …
Bowl One (Dry): 2 1/2 c. all-purpose flour 1 1/4 c. sugar 1 tsp. baking soda Bowl Two (Wet): 3-4 ripe bananas 1/2 c. milk 1 tsp Vanilla extract 2 eggs 1/4 c. melted butter 1/4 c. melted butter (separated) Topping: Light coating of butter …
Ingredients:
Preparation Instructions:
Spread the refried beans on the bottom of an 8×8 dish or a pie plate. Layer the salsa, guacamole, then sour cream. Top with cheese, tomatoes, olives then green onions. Refrigerate a few hours until chilled.
Serve with your favorite corn tortilla chips!
Ingredients: 2 1/2 cups all-purpose flour, or as needed 1 envelope dry yeast 3/4 teaspoon salt 1 cup very warm water (120 degrees F to 130 degrees F) 2 tablespoons olive or vegetable oil Directions: In a large bowl, combine 2 cups flour, undissolved yeast, …
Cookie Ingredients: 1 cup butter, softened 1/3 cup light corn syrup 1/3 cup molasses 1/3 cup granulated sugar 1/3 cup brown sugar 1 egg, beaten 1 tablespoon vanilla 3 1/2 cups flour 3/4 teaspoon baking soda 1 tablespoon cinnamon 1 tablespoon ginger Vanilla Icing Ingredients: …
DOUGH: (Make 2 seperate batches)
In a large bowl, combine the flour with the lard, butter, and salt. Mix lightly with your fingertips until the dough forms grapesized pieces. You should still be able to see streaks of fat. Stir in the water. Lightly knead, handling the dough as little as possible, until the dough forms a ball. Add a little more water if needed. Refrigerate for at least 1 hour, then remove and let it return to room temperature, about 1 hour, before rolling. The dough can be frozen for as long as a week. Pinch off about half the dough. Roll out, on a floured surface, to a thickness of 1/8inch. Cut out 4-inch circles. Then, gather the scraps, add to the rest of the dough, and roll out another batch of circles. Repeat, with the rest of the scraps. This should be enough dough for about 24 empanadas.
FILLING:
EGG WASH:
In a large heavy skillet, over a medium high heat, saute the meat until the meat is browned, about 6 to 8 minutes. Drain off the excess fat. Add the onion and saute 5 minutes. Then add the garlic, raisins, olives, tomatoes and chilies and saute 2 minutes. Add cumin, cloves, cinnamon and salt and pepper to the skillet and cook for about 5 minutes to get rid of most of the excess liquid (but keeping it a little moist). Cool in refridgerator.
Place 1-2 tablespoons of filling in the center of each circle of pastry. Fold over the pastry and seal the edges with a fork. Brush with egg wash. Let the empanadas rest in the refrigerator 1/2 hour or freeze immediately. (Bake the frozen empanadas without defrosting.) Baked until golden in a 425 degree oven, for about 15 minutes.
Yield: about 24 empanadas
1 Tbsp olive oil + 2 Tbsp 3 green onions, chopped 3 cloves garlic, minced 1 cup quinoa 2 cups vegetable broth or water 1 12-oz. can vegetarian black beans, drained 1 cup corn kernels 2 tbsp chopped fresh cilantro 2 Tbsp. fresh lime juice …
8 Poblanos or 25-30 Jalapenos 1 Tbsp vegetable oil 1 medium onion, finely diced 1 clove garlic, minced 1 pound ground pork (or turkey) 14 oz. canned tomatoes, finely diced 1/4 c. raisins, finely diced 2 Tbsp vinegar 1/4 tsp ground cumin 1/4 tsp cinnamon …
Heat oil, saute onions and garlic until soft and brown (careful not to burn). Add tomatoes, spices and salt and stir. Add chiles, chickpeas and potato and cook until potato is tender. Add lemon juice right before serving. Serve over rice.
Serves 8 people. 1 package (3 oz. size) chicken flavored raman noodles 1 package cole slaw mix (8.5 oz size) or 1 small cabbage, thinly sliced 1/2 cup sliced almonds – toasted (optional) 1/2 cup sunflower kernels – toasted 4 green onions – chopped Dressing: …
Part truffle, part cake, these are best several hours after baking. Makes 16. 1 c. (2 sticks) unsalted butter 3 oz. unsweetened chocolate, coarsely chopped 1/2 c. plus 1 tablespoon all-purpose flour 1/2 tsp. baking soda 2 eggs, room temperature 1/4 tsp. salt 1 c. …
Melt 1 & 1/2 sticks of unsalted butter. Stir in: 1/4 cup molasses 1/2 teaspoon vanilla Set aside to cool. Sift together in a large bowl: 2 cups white flour 1 cup sugar 2 teaspoons baking soda 2 teaspoons cinnamon 2 1/2 teaspoons ginger 1/4 …
Mix dough ingredients together and chill for 3 hours: 1- 8 oz. package cream cheese 1 c. butter 2 c. flour Filling: 1/2 c. chopped walnuts 1 t. sugar 1/2 c. apricot preserves Egg Mixture: 1 egg 1 T. water Sprinkle on top: Powdered sugar …
Begin by melting butter over low heat and adding flour to make a rue:
Add:
Add:
Stir over low heat until cheese has melted.
Serve on top of saltine crackers. Don’t forget the gherkins
sweet pickles!
Mix together: 1 1/2 lb. hamburger 2/3 c. cracker crumbs 1/3 c. minced onions 1 egg 1 1/2 t salt 1/4 t ginger 1/4 c. milk Round into meatballs. Brown and cook meatballs. Keep warm. Sauce: 2 T cornstarch 1/2 c. brown sugar 1 syrup …
For pumpkin layer: 1 cup pumpkin puree 1/3 cup granulated sugar 1 large egg 1 teaspoon pumpkin pie spice (to make your own blend, see below) For pecan layer: 2/3 cup light corn syrup 1/2 cup granulated sugar 2 large eggs 3 Tbsp butter, melted …
Mix in salad bowl:
Dressing (chill for 3 hours):
1/2 c. mayonnaise 1/2 c. sour cream 1 14 oz. can artichoke hearts, drained & chopped 1/3 c. grated parmesan cheese 1/8 t hot pepper sauce Stir all ingredients until well mixed. Spoon into a small oven-proof dish. Bake at 350 for 30 minutes or …
Serves 8-10 people 1 (2 lb.) package frozen hash brown potatoes, thawed for 30 minutes 1 c. diced onion 1 can cream of chicken soup 1 (1 lb.) carton sour cream 1 stick margarine, melted 8 oz. sharp cheese, grated Salt and pepper to taste …
Prepare a 9-inch pie shell
Beat eggs until foamy. Beat in flour, sugar, and brown sugar.
Beat in butter. Then stir in chocolate chips & nuts. Pour into pie shell. Bake 55-60 minutes.
2 c. flour 2 c. sugar 2 t baking soda 1 t cinnamon 1/2 t nutmeg 1/2 t salt 1/2 c butter, softened 2 eggs 4 cups apples, diced 1/2 c walnuts 1/4 c raisins (rehydrated in 2 TBSP water) Preheat oven to 350 degrees. …
To make the salad dressing, mix the following in a bowl:
Slice the salad ingredients:
Toss together with salad dressing just before serving.
This is as close to Mom’s recipe as I can figure out. Serves 12-16 people. Salad: 5 lbs. gold potatoes 2 c. celery, chopped 1 c. onions, chopped 1 c. green pepper, chopped 4 radishes, thinly sliced into medallions 4 hard-boiled eggs, chopped Dressing: 1/2 …
Ingredients:
Directions:
(Published in “Hollyhocks & Radishes: Mrs. Chard’s Almanac Cookbook” by Bonnie Stewart Mickelson) Makes 12 muffins 1 3/4 cups sifted flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 egg Milk, to measure 1 cup 1/4 cup butter, softened 1/2 cup sugar* 1 cup …
Makes 1 large loaf (original recipe posted at http://www.food.com/recipe/dill-bread-635) INGREDIENTS: 2 1⁄2 cups flour 1 envelope yeast 1 teaspoon salt 1⁄4 cup water, lukewarm 1⁄4 teaspoon baking soda 1 teaspoon sugar 1 cup cottage cheese 3-4 tablespoons fresh dill, finely minced 1 egg 1⁄4 …
