|
Fun recipes and more for the busy business owner!
Recipes:
One-Dish
Meal
Serving Size : 12
-------- ------------ --------------------------------
1 pound Lean ground beef
12 ounces Bacon -- diced
1 cup Chopped onion
1/2 cup Chopped green onions
1/4 cup Chopped green pepper
1/2 pound Smoked sausage
1 1/4" slice thick
1 Can kidney beans -- (16 ounces) rinse and drain
1 Can pork and beans -- (16 ounces) drained
1 Can lima beans -- (16 ounces) rinse and drain
1 cup Cooked soybeans northern beans -- drained
1 cup Ketchup or chili sauce
1/4 cup Honey or brown sugar
1 tablespoon Liquid smoke -- optional
3 tablespoons Vinegar
1 teaspoon Salt
1 tablespoon Worcestershire sauce
red and black pepper
Brown ground beef in a skillet. Drain off fat; place in a slow cooker or
crockpot. Brown bacon; remove to paper towel. Drain fat from skillet; lightly
brown onion, green onions, and green pepper. Add to slow cooker with bacon and
all remaining ingredients. Cover and cook on low for 4-6 hours. "This recipe
serves a lot of people! It's perfect for family reunions... The variety of
beans gives it an appealing look and a nice mix of flavors and textures." - Ina
Hooper Serves: 12 From: "Prize-Winning Beef" Recipe booklet
Oatmeal -
Crockpot
Yield: 1 servings
2 1/2 c Water
1 c Oats
1/4 ts Salt
Cook overnight on low. (really, that's all there is to it!!!)
Mixed
Vegetables in Crockpot
Serving Size : 6
-------- ------------
--------------------------------
2 packages frozen -- (10 oz.) Mixed vegetables (partially thawed)
1/2 cup Finely chopped celery
2 cans condensed -- (10 3/4 oz.) Cream of celery soup
1/2 teaspoon Seasoned salt
1 pkg. toasted onion -- (1/2 oz.) Dip mix
1/2 cup Water
2 tablespoons Melted butter
In crock-pot, combine the mixed vegetables with the celery. In medium bowl, mix
soup with salt, dip mix, water and melted butter. Pour over the vegetables.
Cover and cook on low for 4 to 5 hours. From Crockery Cookery by Mable Hoffman.
CREAMY
SEAFOOD PASTA SALAD
12 oz Medium shell pasta
1 lb Mixed seafood(scallops, squid Shrimp, and/or firm white
Fish fillets) cut into 2" Pieces
1 1/2 c Diced sweet red peppers
1 c Diced sweet green peppers
3/4 c Diced red onions
3/4 c Thinly sliced carrots
1/2 c Chopped green onions
-----DRESSING-----
1
c 2% yogurt
1/3 c Light mayonnaise
1/2 c Chopped fresh dill or 1 1/2 tbsp dried
2 tb Lemon juice
2 ts Crushed garlic
1 t Dijon mustard
1. Cook pasta in boiling water according to package instructions or until
firm to the bite. Rinse with cold water. Drain and place in serving bowl.
2. In
medium nonstick skillet sprayed with vegetable spray, sauté seafood just until
cooked, approximately 3 minutes. Set aside.
3. Add
red and green peppers, onions, carrots and green onions to pasta. Add seafood.
4. Make
the dressing: In small bowl combine yogurt, mayonnaise, dill, lemon juice,
garlic and mustard. Pour over pasta. Toss and chill
TIPS: firm
fish filets can be used with or instead of mixed seafood. Be careful not to
over cool. Grilled fish instead of sautéed makes an excellent variation. Make
ahead>> Pasta salad and dressing can be prepared early in day. Do not toss
until ready to serve. From Rose Reisman Brings Home Light Pasta
Corn 'n
Peas Pasta Salad
Yield: 10 servings
2 c Rotini
1 c Plum tomatoes, chopped & -- seeded
6 ea Green onions, thinly sliced
1/2 c Red bell pepper, chopped
1/4 c Cilantro, chopped
15 oz Peas, cooked
15 oz Blackeyed peas, cooked
11 oz Corn, cooked
2 oz Olives, sliced
----------------------------------DRESSING----------------------------------
1/2 c Salsa
1/4 c Oil & vinegar dressing
1 tb Lime juice
1 ts Sugar
----------------------------------GARNISH----------------------------------
8 Lettuce leaves
Cilantro
Cook pasta
till *al dente*. Drain & rinse with cold water.
In large bowl, combine cooked pasta and all remaining salad ingredients; toss
lightly. In small bowl, combine all dressing ingredients & mix well. Pour over
salad & toss lightly to coat. Cover & refrigerate 1 hour.
To serve, line serving platter or bowl with lettuce leaves. Spoon salad over
lettuce leaves; top with cilantro.
"Clarion-Ledger Southern Living Cooking School Supplement",
September 11, 1994.
Posted by Nancy Coleman.
24 HOUR
FRUIT SALAD
Yield: 16 servings
2 md Cans of pineapple tidbits
6 oz Can or orange juice, frozen
1 pk Instant lemon pudding
3 Bananas, sliced
1 cn Pears, 2 1/2 lb.
2 1/2 lb Can of apricots
2 1/2 lb Can of peaches
1 cn Mandarin oranges, drained
Drain pineapple and dissolve orange juice in pineapple juice. Mix in juice,
instant pudding, sliced bananas, pears, apricots and peaches (in bite sizes.)
Add drained oranges and pineapple. Mix and let stand for 24 hours in
refrigerator. Randy Rigg
Schokoladenpretzel (Chocolate Pretzels)
Yield: 8 servings
1/2 c Butter Or Margarine 1/4 c Milk
1/4 c Sugar 1/4 c Cocoa
1 ea Egg; Large, Beaten 2 c Flour; Unbleached, Unsifted
1 ts Vanilla Extract
-------------------------------COCOA FROSTING-------------------------------
2 tb Cocoa 2 tb Butter Or Margarine; Melted
1 1/4 c Confectioners' Sugar 1/2 ts Vanilla Extract
Cream 1/2 cup butter and the sugar until light and fluffy. Beat in the egg,
vanilla, and milk. Sift cocoa and flour. Mix into butter mixture until
thoroughly blended. Chill dough until firm enough to handle (about 30
minutes). Using 2 T dough, roll a rope about 12 inches long between your
hands. Shape into a pretzel as follows: Make a loop bout 1 1/2 inches in
diameter by crossing the ends, leaving 1-inch tails. Flip the loop down over
the crossed ends. Press firmly into place. Place pretzels on greased baking
sheets. Bake at 350 degrees F. for about 10 minutes. Make frosting in a small
bowl. Mix cocoa and confectioners' sugar. Gradually stir in butter and
vanilla. If frosting is too thick, thin with milk. When pretzels are cool,
spread with Cocoa Frosting. Make 2 dozen.
PEANUTTY
ROCKY ROAD
1 lb Milk chocolate -- coarsely chopped
1 Large marshmallows -- (8 oz) quartered
1 c Unsalted roasted peanuts
In a heatproof bowl over hot, not simmering water, heat the chocolate till
almost completely melted. Remove from the water and let stand, stirring
occasionally, until the residual heat melts the chocolate completely. Let the
chocolate cool until tepid. Lightly butter a baking sheet. Stir the marshmallows
and peanuts into the tepid chocolate. (Stir a marshmallow into the chocolate
as a temperature test. If it melts, the chocolate is still too warm; cool
longer. If the chocolate stiffens, heat over hot water until the chocolate is
softened.) Spread onto the prepared baking sheet. Refrigerate until firm, at
least 4 hours. Cut into pieces. (Store the rocky road at room temperature in
an airtight container.) Makes about 1-3/4 pounds. Source: "An Edible Christmas"
Cookbook by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C
Almond
Blondie Triangles
Crust
1 cup slivered almonds -- toasted
2 tablespoons light brown sugar
2 tablespoons butter -- room temperature
Blondie
3/4 stick butter
3 ounces white chocolate, chopped -- into small pieces
2 large eggs -- room temperature
1/2 cup light brown sugar -- packed
1/2 cup granulated sugar
1/2 teaspoon baking powder
2 teaspoon freshly grated lemon peel
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 1/4 cups flour
1/4 cup slivered almonds
Heat oven to 350. Line an 8" square pan with foil. Let ends extend above pan
on 2 sides. Grease foil in pan.
For
crust: Process toasted almonds in a blender or food processor using the on/off
button just until finely chopped. Add sugar and butter and process on/off until
well mixed. Press mixture evenly over the bottom of the foil lined pan.
For
Blondie: Melt butter in the microwave or a saucepan over low heat. Off heat,
add the white chocolate and let stand 2 minutes. Whisk until smooth. Meanwhile
beat the eggs, both sugars and baking powder in a medium bowl with an electric
mixer on high speed until pale and fluffy, about 2 minutes. Beat in cooled
white chocolate, the lemon peel and extracts. Stir in flour just until blended.
Spread batter evenly over the crust.
Sprinkle with slivered almonds, patting almonds down slightly into batter. Bake
30 to 35 minutes until a pick inserted in the center comes out with a moist
crumb. Cool in pan on wire rack. Lift foil by ends onto a cutting board. Cut
brownies into 9 squares. Cut each square in half diagonally.
__._,_.___ 
| 
