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Thread: Recipes!

  1. #9
    Join Date
    Jan 2000

    Post Re: Recipes!

    Mint Hot Cocoa Mix
    1 cup powdered nondairy coffee creamer
    1 cup sugar
    1/2 cup cocoa
    8 Starlight mints, crushed in a grinder (if you don't have a grinder, substitute one small package of mint chocolate chips)
    1/2 cup miniature marshmallows (optional)
    1. Combine all ingredients; store in an airtight container.
    2. Three tablespoons of mix to one cup hot water.

  2. #10
    Join Date
    Jan 2000

    Post Re: Recipes!

    A different twist on meatloaf...
    Home Style Meatloaf

    1. 1 1/2 pounds extra lean ground beef
    2. 1 (10.75 ounce) can condensed tomato soup, divided
    3. 1 (6 ounce) package STOVE TOP Stuffing Mix for Chicken
    4. 1 egg, lightly beaten
    5. 1 onion, chopped
    6. 1 teaspoon dried thyme leaves
    7. 1/4 cup chili sauce

    Cooking Directions

    1. Preheat oven to 350 degrees F. Mix meat, 1/2 cup of the soup, stuffing mix, egg, onion and thyme. Press evenly into 8x4-inch loaf pan sprayed with cooking spray.
    2. Bake 55 min.
    3. Heat remaining soup with chili sauce in small saucepan. Spoon over meatloaf just before serving.

  3. #11
    Join Date
    Jan 2000

    Post Re: Recipes!

    Maybe for next Thanksgiving...

    Pumpkin Gingerbread Trifle

    2 (14-ounce) packages gingerbread mix
    1 (5.1-ounce) box cook-and-serve vanilla pudding mix
    1 (30-ounce) can pumpkin pie filling
    1/2 cup packed brown sugar
    1/3 teaspoon ground cinnamon
    1/4 teaspoon nutmeg
    1 (12-ounce) container frozen whipped topping
    1/2 cup gingersnaps, optional

    Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cinnamon into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

  4. #12
    Join Date
    Jan 2000

    Post Re: Recipes!

    Canadian Meat Pies

    You can make these as an entree or an appetizer.
    For an entree, cut the pie crust in four pieces and make two meat pies per crust.
    For appetizers, use a drinking glass to cut small circles of pie crust and put together for bite size meat pies.
    Don't forget to flute the edges with a fork, for a decorative look.
    Either way, they are great.

    Canadian Meat Pies

    1 pound lean ground beef
    1 tube Bob Evans original sausage

    Salt and Pepper to taste
    1 cup minced onion
    2 heaping teaspoons of crushed garlic
    1 teaspoon red pepper flakes
    1/2 teaspoon savory
    1/2 teaspoon celery salt
    1/4 teaspoon ground mustard
    1/4 teaspoon ground cloves
    1 cup water
    1/2 cup seasoned bread crumbs
    1 package Pillsbury pie crust
    1 to 2 egg whites for basting the crust

    On low heat, cook the sausage, ground beef, seasonings and water for about two hours. Stirring frequently and adding more water if needed. When the meat mixture is cooked, add the bread crumbs to absorb any fat. Stir several times until it is a somewhat dry mixture.
    Set the meat mixture aside.
    Pre‑heat oven to 400 degrees.
    Unroll the pie crust (2 rounds)
    Cut those two rounds in fourths.
    Spoon meat mixture onto each half.
    Fold pastry half over and seal edges with a fork, to give it fluted edges.
    Freeze any leftover meat mixture in a zip‑loc bag for future use.
    Baste a bit of egg white on each meat pie to give it a glaze.
    Bake for about twenty minutes, or until pastry crust is golden brown.
    Serve with salad and crusty French bread.

  5. #13
    Join Date
    Mar 2007
    No sleep til...

    Post Re: Recipes!

    Hey gals. I've recently been thrown into chef of the apartment and been looking for cheap and simple recipes. Found this one last night and it was a breeze!

    1 1/2 lb. chicken breast
    1/2 c. flour
    Salt and pepper
    Oil for frying
    3 cloves garlic
    Juice of 1 lemon
    3 c. chicken broth
    1 tbsp. cornstarch
    1/4 c. cold water
    Cooked rice

    Rinse chicken and cut up into bite-size pieces. Put flour, salt and pepper in plastic bag. Add chicken in batches to bag of flour and shake to coat. Brown chicken in batches until all chicken is golden brown. Remove from pan and keep warm. Pour off oil.

    Add 1 tablespoon oil to pan; chop garlic and brown in oil. Add chicken broth, lemon juice, to pan. Mix cornstarch and water and add to pan. Add chicken to sauce. Cover and simmer on low for 15 minutes. Serve over rice.

    What I did differently:
    I had a lot less chicken than the recipe calls for so I pared down a little bit. Only used 2 cups of broth. However, I did up the garlic because we're garlic freaks around here.

    Also, I used flour instead of cornstarch and instead of mixing it with water, I just threw a couple of handfuls directly into the sauce and whisked all the lumps away. Came out with a thick, almost gravy like, sauce. Was a hit with my fellas!

    For a side I chose green beans. Steamed them and then after I strained the water, I took a couple of spoonfuls of the sauce and mixed it in with the beans. Delish!

    I'd rather be rich than stupid.
    Daughter of Annie and Mike


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