3 racks (about 1 pound each) pork baby back ribs, each cut in half
Barbecue Sauce
1 C. ketchup
1/4 C. apple cider vinegar
3 T. dark brown sugar
3 T. Worcestershire sauce
1 tsp. liquid smoke
1/2 tsp. salt
Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.
Mix all sauce ingredients together in a medium sauce pan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.
Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with 1/2 the sauce and broil 4-5 inches from heat source for 6 to 7 minutes. Turn ribs over , brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred. Servings: 3
http://recipecircus.com/recipes/DollyJ/BEEF/Applebee39s_Baby_Back_Ribs.html
Saturday, March 28, 2009
Applebee's Perfect Margarita
1 1/2 oz. Cuervo or 1800 gold tequila
3/4 oz. Cointreau
3/4 oz. Grand Marnier
1/2 oz. lime juice
2 oz. sour mix
Chill glass well. Mix all ingredients and pour into chilled glass. (Mix in a drink mixer with lots of ice. Strain margarita into a salt rimmed martini glass. Serve with a lime wedge and stuffed green olive.)
http://recipecircus.com/recipes/DollyJ/BEVERAGES/Applebee39s_Perfect_Margarita.html
3/4 oz. Cointreau
3/4 oz. Grand Marnier
1/2 oz. lime juice
2 oz. sour mix
Chill glass well. Mix all ingredients and pour into chilled glass. (Mix in a drink mixer with lots of ice. Strain margarita into a salt rimmed martini glass. Serve with a lime wedge and stuffed green olive.)
http://recipecircus.com/recipes/DollyJ/BEVERAGES/Applebee39s_Perfect_Margarita.html
Abby's Super Zucchini Loaf
3 zucchinis
1 1/4 teaspoons salt
2 1/4 cups sifted unbleached all-purpose flour
2 teaspoons baking soda
1 tablespoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
3 eggs
1 1/3 cups white sugar
1 cup vegetable oil
2 1/2 teaspoons vanilla extract
1 1/2 cups chopped walnuts
1 cup golden raisins
1 Soak raisins in warm water for 30 minutes. Drain thoroughly in a colander or strainer; set aside.
2 Clean the zucchini and trim off the ends. Do not peel. Shred with a medium sized shredder. You should have about 4 cups when finished. Sprinkle the zucchini with 1 teaspoon of the salt and place on a plate. Mix it with your hands to evenly distribute the salt. Place a heavy saucepan on top of the zucchini and allow it to sit for 20 minutes to purge itself of liquid.
3 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans and set aside.
4 Set aside 2 tablespoons of the flour. Sift together the remaining flour, soda, spices, and remaining 1/4 teaspoon salt.
5 Beat eggs on medium speed for about 3 minutes. Add the sugar, a little at a time and beat for a good 5 minutes. The mixture should be light in color and thick. While beating, slowly pour in the oil.
6 Empty the zucchini into a colander and squeeze to release the juices.
7 Add the vanilla to the beating eggs and then add in the zucchini. Add the dry ingredients, a little at a time and mix just until the dry ingredients are mixed in. Do not overmix.
8 In a small bowl combine the remaining 2 tablespoons flour, nuts, and drained raisins, and mix together to coat. Fold into the batter. Pour into the prepared pans.
9 Bake at 350 degrees F (175 degrees C) about 1 hour or until a toothpick comes out clean. Remove to a rack to cool for 10 minutes. Remove from pans and cool on a rack completely.
http://recipecircus.com/recipes/DollyJ/BREAD/Abby39s_Super_Zucchini_Loaf.html
1 1/4 teaspoons salt
2 1/4 cups sifted unbleached all-purpose flour
2 teaspoons baking soda
1 tablespoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
3 eggs
1 1/3 cups white sugar
1 cup vegetable oil
2 1/2 teaspoons vanilla extract
1 1/2 cups chopped walnuts
1 cup golden raisins
1 Soak raisins in warm water for 30 minutes. Drain thoroughly in a colander or strainer; set aside.
2 Clean the zucchini and trim off the ends. Do not peel. Shred with a medium sized shredder. You should have about 4 cups when finished. Sprinkle the zucchini with 1 teaspoon of the salt and place on a plate. Mix it with your hands to evenly distribute the salt. Place a heavy saucepan on top of the zucchini and allow it to sit for 20 minutes to purge itself of liquid.
3 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans and set aside.
4 Set aside 2 tablespoons of the flour. Sift together the remaining flour, soda, spices, and remaining 1/4 teaspoon salt.
5 Beat eggs on medium speed for about 3 minutes. Add the sugar, a little at a time and beat for a good 5 minutes. The mixture should be light in color and thick. While beating, slowly pour in the oil.
6 Empty the zucchini into a colander and squeeze to release the juices.
7 Add the vanilla to the beating eggs and then add in the zucchini. Add the dry ingredients, a little at a time and mix just until the dry ingredients are mixed in. Do not overmix.
8 In a small bowl combine the remaining 2 tablespoons flour, nuts, and drained raisins, and mix together to coat. Fold into the batter. Pour into the prepared pans.
9 Bake at 350 degrees F (175 degrees C) about 1 hour or until a toothpick comes out clean. Remove to a rack to cool for 10 minutes. Remove from pans and cool on a rack completely.
http://recipecircus.com/recipes/DollyJ/BREAD/Abby39s_Super_Zucchini_Loaf.html
Blueberry Scones
2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, picked over and rinsed
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten
Adjust rack to center of oven, and heat to 400 degrees. Place a Silpat baking mat on a baking sheet, and set aside.
In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas. Stir in blueberries and zest.
Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.
Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones from baking sheet to wire racks to cool.
http://recipecircus.com/recipes/mimi/BREAD/Blueberry_Scones_.html
3 tablespoons sugar, plus more for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, picked over and rinsed
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten
Adjust rack to center of oven, and heat to 400 degrees. Place a Silpat baking mat on a baking sheet, and set aside.
In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas. Stir in blueberries and zest.
Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.
Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones from baking sheet to wire racks to cool.
http://recipecircus.com/recipes/mimi/BREAD/Blueberry_Scones_.html
Blintz Loaf
1/2 c. margerine
2 beaten eggs
11/4 c. flour
1/2 t. salt
1/4 c. sugar
3/4 c. milk
1 t. baking powder
Filling:
8oz. dry cottage cheese dash of vanilla
8oz. creamed cottage cheese 2 eggs
1/2 t. cinnamon 2-4 T. sugar & pinch salt
Cream together margerine and sugar. Beat in eggs nad milk. Mix flour, bp, & salt. Blend. Preheat oven 350 F.
Mix together filling.
Pour half batter into greased 8X8 glass pan. Pour in all the filling and spread evenly. Cover with remain batter. Bake 55 minutes. cool slightly, cut into 12 servings. Serve with sour cream and jam.
http://recipecircus.com/recipes/Bonnie/BreakfastBrunch/Blintz_Loaf.html
2 beaten eggs
11/4 c. flour
1/2 t. salt
1/4 c. sugar
3/4 c. milk
1 t. baking powder
Filling:
8oz. dry cottage cheese dash of vanilla
8oz. creamed cottage cheese 2 eggs
1/2 t. cinnamon 2-4 T. sugar & pinch salt
Cream together margerine and sugar. Beat in eggs nad milk. Mix flour, bp, & salt. Blend. Preheat oven 350 F.
Mix together filling.
Pour half batter into greased 8X8 glass pan. Pour in all the filling and spread evenly. Cover with remain batter. Bake 55 minutes. cool slightly, cut into 12 servings. Serve with sour cream and jam.
http://recipecircus.com/recipes/Bonnie/BreakfastBrunch/Blintz_Loaf.html
Beef Tenderloin with Tarragon Mayonnaise
1/8 c. olive oil
1 11/4 pound. tenderloin
1 Shallot,finely minced
1/6 c. white wine vinegar
1/8 cup dried tarragon
1/4t. salt
ground peppere
1 egg yolk
11/2 t. Dijon
1/2 t. white wine vinegar
2/3 c. canola oil
Roast tenderloin at 400F about 35 minutes, test for doneness. 125F, below rare. Chill. Cut on diagonal into 1/4inch slices. Serve with toothpicks and pass sauce.
Combine Shallot, 1/6 cup vin. tarragon, salt and pepper in a small non-aluminum saucepan and simmmer till vinegar is reduced by half and tarragon is softened, about 5 min.
Cool slightly. Combine yolk, mustard, vinegar and 2 Tbs oil; whip until mixture begins to thicken. With processor, blender or mixer runnigh, slowly pour remaining oil in a thin stream (will thicken) and add tarragon mixture.
Blend quickly. Taste and adjust seasoning. Chill before serving.
http://recipecircus.com/recipes/Bonnie/APPETIZERS/Beef_Tenderloin_with_Tarragon_mayonnaise.html
1 11/4 pound. tenderloin
1 Shallot,finely minced
1/6 c. white wine vinegar
1/8 cup dried tarragon
1/4t. salt
ground peppere
1 egg yolk
11/2 t. Dijon
1/2 t. white wine vinegar
2/3 c. canola oil
Roast tenderloin at 400F about 35 minutes, test for doneness. 125F, below rare. Chill. Cut on diagonal into 1/4inch slices. Serve with toothpicks and pass sauce.
Combine Shallot, 1/6 cup vin. tarragon, salt and pepper in a small non-aluminum saucepan and simmmer till vinegar is reduced by half and tarragon is softened, about 5 min.
Cool slightly. Combine yolk, mustard, vinegar and 2 Tbs oil; whip until mixture begins to thicken. With processor, blender or mixer runnigh, slowly pour remaining oil in a thin stream (will thicken) and add tarragon mixture.
Blend quickly. Taste and adjust seasoning. Chill before serving.
http://recipecircus.com/recipes/Bonnie/APPETIZERS/Beef_Tenderloin_with_Tarragon_mayonnaise.html
Apple-Cranberry Breakfast Pudding
1 cup fresh halved cranberries
1/4 c. packed brown sugar
4 c. skim milk
1/2 c. packed brown sugar (this is not an error)
1/2 t. salt
1/2 c. golden raisins
2 c. old fashioned rolled oats.
4-5 Delicious apples, thin sliced
1 c. chopped nuts
sour cream
Cinnamon sugar
Coat cranberries with brown sugar by shaking together in a plastic bag.
Place milk, sugar and salt in large micro bowl and heat until very hot but not boiling, abut 6-8 minutes. Add raisins, oatmeal, apples, cranberries and nuts. Mix well.
Put into stoneware bowl, I use my French Black Pyrex.
Bake 30 minutes. Stir before serving. Serve with sour cream and cinn sugar.
http://recipecircus.com/recipes/Bonnie/BreakfastBrunch/Apple-Cranberry_Breakfast_Pudding.html
1/4 c. packed brown sugar
4 c. skim milk
1/2 c. packed brown sugar (this is not an error)
1/2 t. salt
1/2 c. golden raisins
2 c. old fashioned rolled oats.
4-5 Delicious apples, thin sliced
1 c. chopped nuts
sour cream
Cinnamon sugar
Coat cranberries with brown sugar by shaking together in a plastic bag.
Place milk, sugar and salt in large micro bowl and heat until very hot but not boiling, abut 6-8 minutes. Add raisins, oatmeal, apples, cranberries and nuts. Mix well.
Put into stoneware bowl, I use my French Black Pyrex.
Bake 30 minutes. Stir before serving. Serve with sour cream and cinn sugar.
http://recipecircus.com/recipes/Bonnie/BreakfastBrunch/Apple-Cranberry_Breakfast_Pudding.html
Escalloped Potatoes
6 cups potatoes, raw, sliced thin
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 cayenne
1 cup grated Velveeta cheese
3/4 cup green bell peppers, grated
For sauce: In a saucepan, melt butter, then blend in the flour. Cook over moderate heat and slowly stir in milk. Season with salt and cayenne. Continue cooking until sauce is smooth and boiling. Reduce heat and add cheese, stirring, until cheese is blended. Add green peppers, stir, and remove from heat. Grease a baking dish and fill with alternate layers of potatoes and sauce. Bake in moderate oven, 350 degrees, until potatoes are done, about 1-1/2 to 2 hours. Potatoes may be turned with a spoon to ensure even cooking.
http://recipecircus.com/recipes/A1FamilyCookbook/VEGETABLES/Escalloped_Potatoes_.html
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 cayenne
1 cup grated Velveeta cheese
3/4 cup green bell peppers, grated
For sauce: In a saucepan, melt butter, then blend in the flour. Cook over moderate heat and slowly stir in milk. Season with salt and cayenne. Continue cooking until sauce is smooth and boiling. Reduce heat and add cheese, stirring, until cheese is blended. Add green peppers, stir, and remove from heat. Grease a baking dish and fill with alternate layers of potatoes and sauce. Bake in moderate oven, 350 degrees, until potatoes are done, about 1-1/2 to 2 hours. Potatoes may be turned with a spoon to ensure even cooking.
http://recipecircus.com/recipes/A1FamilyCookbook/VEGETABLES/Escalloped_Potatoes_.html
Chocolate Pixies
1/4 cup margarine, or butter
4 ounces unsweetened chocolate
2 cups flour
2 cups sugar
1/2 cup chopped walnuts
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs
In a large saucepan over low heat, melt margarine and chocolate, stirring until smooth. Remove from heat; cool slightly. Lightly spoon flour into a measuring cup; level off. Stir in flour, sugar, walnuts, baking powder, salt, and eggs; blend in well. Cover; refrigerate at least 1 hour for easier handling. Heat oven to 300 degrees. Shape mixture into 1 inch balls; roll in powdered sugar (coat heavily). Place 2 inches apart on ungreased cookie sheets. Bake at 300 degrees for 15 - 18 minutes or until edges are set. Remove from the cookie sheets immediately. Makes 4 dozen cookies
http://recipecircus.com/recipes/A1FamilyCookbook/COOKIES/Chocolate_Pixies_.html
4 ounces unsweetened chocolate
2 cups flour
2 cups sugar
1/2 cup chopped walnuts
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs
In a large saucepan over low heat, melt margarine and chocolate, stirring until smooth. Remove from heat; cool slightly. Lightly spoon flour into a measuring cup; level off. Stir in flour, sugar, walnuts, baking powder, salt, and eggs; blend in well. Cover; refrigerate at least 1 hour for easier handling. Heat oven to 300 degrees. Shape mixture into 1 inch balls; roll in powdered sugar (coat heavily). Place 2 inches apart on ungreased cookie sheets. Bake at 300 degrees for 15 - 18 minutes or until edges are set. Remove from the cookie sheets immediately. Makes 4 dozen cookies
http://recipecircus.com/recipes/A1FamilyCookbook/COOKIES/Chocolate_Pixies_.html
Cheese Stuffed Veggies
2 cups cheddar cheese, shredded
1/2 cup Miracle Whip
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 package, celery stalks, fresh
2 Green bell peppers
2 Red Bell peppers
2 teaspoon chopped fresh parsley for garnish
Clean vegetables and slice into 2-inch squares. Remove seeds from peppers. Set vegetables aside. In a bowl, mix remaining ingredients until creamy. Take about one tablespoon, and with a fork, fill each vegetable piece and arrange on a platter. Sprinkle half the veggies with paprika and the other half with chopped fresh parsley.
http://recipecircus.com/recipes/A1FamilyCookbook/APPETIZERS/Cheese_Stuffed_Veggies.html
1/2 cup Miracle Whip
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 package, celery stalks, fresh
2 Green bell peppers
2 Red Bell peppers
2 teaspoon chopped fresh parsley for garnish
Clean vegetables and slice into 2-inch squares. Remove seeds from peppers. Set vegetables aside. In a bowl, mix remaining ingredients until creamy. Take about one tablespoon, and with a fork, fill each vegetable piece and arrange on a platter. Sprinkle half the veggies with paprika and the other half with chopped fresh parsley.
http://recipecircus.com/recipes/A1FamilyCookbook/APPETIZERS/Cheese_Stuffed_Veggies.html
BAKED POTATO SLICES
4 medium sized potatoes
1 tsp. garlic salt
2 tbs. melted butter
2 tbs. chopped fresh parsley
4 tbs. grated Cheddar cheese
1 1/2 tbs. Parmesan cheese
Clean potatoes well, cut potatoes into thin slices leaving the skins on.
Put potatoes in a baking dish. Sprinkle with salt and drizzle with butter. Sprinkle with parsley.
Bake potatoes at 425 degrees for about 50 minutes.
Remove from oven. Sprinkle with cheeses.
Bake potatoes for an additional 10 to 15 minutes until lightly browned,
cheeses are melted and potatoes are fork tender.
http://recipecircus.com/recipes/A1FamilyCookbook/VEGETABLES/BAKED_POTATO_SLICES_.html
1 tsp. garlic salt
2 tbs. melted butter
2 tbs. chopped fresh parsley
4 tbs. grated Cheddar cheese
1 1/2 tbs. Parmesan cheese
Clean potatoes well, cut potatoes into thin slices leaving the skins on.
Put potatoes in a baking dish. Sprinkle with salt and drizzle with butter. Sprinkle with parsley.
Bake potatoes at 425 degrees for about 50 minutes.
Remove from oven. Sprinkle with cheeses.
Bake potatoes for an additional 10 to 15 minutes until lightly browned,
cheeses are melted and potatoes are fork tender.
http://recipecircus.com/recipes/A1FamilyCookbook/VEGETABLES/BAKED_POTATO_SLICES_.html
Semmel Klanadles
6 slices white bread, cubed
1/3 cup milk
2 eggs
1/2 onion, finely chopped
1/4 cup fresh parsley, sauteed in butter
1 cup flour
Mix eggs with milk. Add bread, onion, and parsley. Let stand 15 minutes.
Add flour.
Mix well. Form into balls with damp hands.
Place gently into large kettle filled with boiling water.
Cook 8 to 10 minutes or until they float.
Remove, drain and serve with Pork Roast.
http://recipecircus.com/recipes/A1FamilyCookbook/ETHNIC/Semmel_Klanadles_.html
1/3 cup milk
2 eggs
1/2 onion, finely chopped
1/4 cup fresh parsley, sauteed in butter
1 cup flour
Mix eggs with milk. Add bread, onion, and parsley. Let stand 15 minutes.
Add flour.
Mix well. Form into balls with damp hands.
Place gently into large kettle filled with boiling water.
Cook 8 to 10 minutes or until they float.
Remove, drain and serve with Pork Roast.
http://recipecircus.com/recipes/A1FamilyCookbook/ETHNIC/Semmel_Klanadles_.html
Hungarian Style Dumplings
3 eggs, beaten
3 cups flour
1 tablespoon salt
1/2 cup water
Mix all of the ingredients together and beat with a spoon. Drop by teaspoonfuls into boilig salted water. Cook about 10 minutes and drain. Rinse well with cold water and drain thoroughly.
Serve with Chicken Paprikash.
3 cups flour
1 tablespoon salt
1/2 cup water
Mix all of the ingredients together and beat with a spoon. Drop by teaspoonfuls into boilig salted water. Cook about 10 minutes and drain. Rinse well with cold water and drain thoroughly.
Serve with Chicken Paprikash.
Chicken Paprikash
2 tablespoons olive oil
2/3 cup chopped onions
1/4 cup Hungarian paprika
1 whole chicken, cut up
3/4 cup chicken stock
1/2 cup sour cream
1 tablespoon white flour
salt
pepper
Sauté onions in olive oil in a large pot over low heat till onions are translucent. Add paprika and 1/3 of the chicken broth, stir till smooth. Cook 5 more minutes. Stir in the chicken; cover and simmer 35 minutes. When chicken is cooked, remove it from the pot and keep warm. Mix the flour with the sour cream, add to the cooking liquid, stir till well blended. Add the rest of the chicken stock, stir well, and cook 5 minutes. Salt and pepper sauce to taste, spoon over chicken. Serve with Hungarian Style Dumplings.
2/3 cup chopped onions
1/4 cup Hungarian paprika
1 whole chicken, cut up
3/4 cup chicken stock
1/2 cup sour cream
1 tablespoon white flour
salt
pepper
Sauté onions in olive oil in a large pot over low heat till onions are translucent. Add paprika and 1/3 of the chicken broth, stir till smooth. Cook 5 more minutes. Stir in the chicken; cover and simmer 35 minutes. When chicken is cooked, remove it from the pot and keep warm. Mix the flour with the sour cream, add to the cooking liquid, stir till well blended. Add the rest of the chicken stock, stir well, and cook 5 minutes. Salt and pepper sauce to taste, spoon over chicken. Serve with Hungarian Style Dumplings.
Buchtel
2 packages yeast
1/2 cup warm water
1 cup warm milk
1 stick margarine
1/2 cup sugar
1 teaspoon salt
2 eggs, slightly beaten
1 teaspoon vanilla
5 cups flour
1/2 cup melted butter
Jelly, any flavor you like
powdered sugar
Mix together the water and milk. Dissolve the yeast in the water/milk mixture.
Cream together the margarine, sugar, salt, eggs and vanilla. Add to the yeast mixture.
Stir in the flour. Beat with a wooden spoon until smooth. Put in a greased bowl. Cover and set in a warm spot until doubled, about 2 hours. Put the 1/2 cup melted butter in the bottom of a 9 x 13" pan. Drop large spoonfuls of the dough into the pan with the butter. Make a hole in the center of each mound of dough. Fill the hole with a teaspoon of jelly. Close the hole, seal, and turn upside down. Bake in a 325 degree oven for about 45 minutes or until golden brown. Dust with powdered sugar.
http://recipecircus.com/recipes/A1FamilyCookbook/ETHNIC/Buchtel_.html
1/2 cup warm water
1 cup warm milk
1 stick margarine
1/2 cup sugar
1 teaspoon salt
2 eggs, slightly beaten
1 teaspoon vanilla
5 cups flour
1/2 cup melted butter
Jelly, any flavor you like
powdered sugar
Mix together the water and milk. Dissolve the yeast in the water/milk mixture.
Cream together the margarine, sugar, salt, eggs and vanilla. Add to the yeast mixture.
Stir in the flour. Beat with a wooden spoon until smooth. Put in a greased bowl. Cover and set in a warm spot until doubled, about 2 hours. Put the 1/2 cup melted butter in the bottom of a 9 x 13" pan. Drop large spoonfuls of the dough into the pan with the butter. Make a hole in the center of each mound of dough. Fill the hole with a teaspoon of jelly. Close the hole, seal, and turn upside down. Bake in a 325 degree oven for about 45 minutes or until golden brown. Dust with powdered sugar.
http://recipecircus.com/recipes/A1FamilyCookbook/ETHNIC/Buchtel_.html
PIZZA ROLLS
1 lb. ground beef
1/4 cup finely chopped onions
1 clove garlic, minced
1/2 cup thick tomato sauce
1/2 tsp. basil or oregano
1/2 tsp. salt
1/2 tsp. pepper
2 Italian rolls (about 6 inches long)
3/4 cup mozzarella cheese
Combine beef, onion, garlic in a 1-quart glass dish. cover. Microwave HIGH for 7 1/2 to 9 minutes until beef browns. stir twice. Drain off fat. Stir in tomato sauce, oregano or basil, salt and pepper.
Split rolls in half lenghtwise. Spoon beef on each roll half. Top with cheese. Microwave, uncovered, at
LOW & DEFROST for 11 to 12 1/2 minutes, or until cheese melts and sandwich is hot.
These can be made ahead of time and put in the frig. When you are ready to eat, just heat up what you want and save the rest for later.
http://recipecircus.com/recipes/ACKCB/PASTAandPIZZA/PIZZA_ROLLS.html
1/4 cup finely chopped onions
1 clove garlic, minced
1/2 cup thick tomato sauce
1/2 tsp. basil or oregano
1/2 tsp. salt
1/2 tsp. pepper
2 Italian rolls (about 6 inches long)
3/4 cup mozzarella cheese
Combine beef, onion, garlic in a 1-quart glass dish. cover. Microwave HIGH for 7 1/2 to 9 minutes until beef browns. stir twice. Drain off fat. Stir in tomato sauce, oregano or basil, salt and pepper.
Split rolls in half lenghtwise. Spoon beef on each roll half. Top with cheese. Microwave, uncovered, at
LOW & DEFROST for 11 to 12 1/2 minutes, or until cheese melts and sandwich is hot.
These can be made ahead of time and put in the frig. When you are ready to eat, just heat up what you want and save the rest for later.
http://recipecircus.com/recipes/ACKCB/PASTAandPIZZA/PIZZA_ROLLS.html
EXTRA EASY LASAGNA
3/4 lb. ground beef
3 c. spaghetti sauce
15 oz. Ricotta or cottage cheese
2 c. shredded Mozzarella
8 uncooked lasagna noodles
1/4 C. water
Brown and drain ground beef, add spaghetti sauce and heat through. In a 9 X 13 pan spread 1 1/2 c. of meat mixture, and top with four uncooked noodles. Half the Ricotta cheese and half the Mozzarella. Repeat layers, top remaining meat. Slowly pour water around the inside edges of baking dish and cover tightly with foil.
Bake at 375 for 45 minutes. Uncover; bake 10 minutes more. Let stand for 10 minutes before serving.
http://recipecircus.com/recipes/ACKCB/PASTAandPIZZA/EXTRA_EASY_LASAGNA.html
3 c. spaghetti sauce
15 oz. Ricotta or cottage cheese
2 c. shredded Mozzarella
8 uncooked lasagna noodles
1/4 C. water
Brown and drain ground beef, add spaghetti sauce and heat through. In a 9 X 13 pan spread 1 1/2 c. of meat mixture, and top with four uncooked noodles. Half the Ricotta cheese and half the Mozzarella. Repeat layers, top remaining meat. Slowly pour water around the inside edges of baking dish and cover tightly with foil.
Bake at 375 for 45 minutes. Uncover; bake 10 minutes more. Let stand for 10 minutes before serving.
http://recipecircus.com/recipes/ACKCB/PASTAandPIZZA/EXTRA_EASY_LASAGNA.html
SWEET POTATO ROLLS
1 cup cooked sweet potatoes
3 TBLS. butter or margarine
1 pkg. dry yeast
1/2 cup water
1 egg
1 1/2 tsp. salt
3 TBLS. sugar
5 cups flour
3/4 cups warm water
Blend together potatoes and butter. Dissolve the yeast in 1/2 cup warm water, then add mashed sweet potatoes. Add egg, salt, and sugar; blend together. Sift flour and measure. Add alternately with 3/4 cups warm water. Turn onto well floured board and knead. Place in greased bowl and cover. Allow to rise for 2 hours. Place on board and roll to desired thickness and make into various shapes. Brush tops of rolls with melted butter or margarine. Place on greased cookie sheet and allow to rise for 1 hour, or until doubled. Bake in a 425* oven for 15 to 20 minutes.
http://recipecircus.com/recipes/ACKCB/BREAD/SWEET_POTATO_ROLLS.html
3 TBLS. butter or margarine
1 pkg. dry yeast
1/2 cup water
1 egg
1 1/2 tsp. salt
3 TBLS. sugar
5 cups flour
3/4 cups warm water
Blend together potatoes and butter. Dissolve the yeast in 1/2 cup warm water, then add mashed sweet potatoes. Add egg, salt, and sugar; blend together. Sift flour and measure. Add alternately with 3/4 cups warm water. Turn onto well floured board and knead. Place in greased bowl and cover. Allow to rise for 2 hours. Place on board and roll to desired thickness and make into various shapes. Brush tops of rolls with melted butter or margarine. Place on greased cookie sheet and allow to rise for 1 hour, or until doubled. Bake in a 425* oven for 15 to 20 minutes.
http://recipecircus.com/recipes/ACKCB/BREAD/SWEET_POTATO_ROLLS.html
Momma's Salmon Croquettes
2 cans boned salmon, drained and flaked
salt and pepper
2 eggs, beaten
1/2 C buttermilk
1/2 C flour
1/4 t baking soda
Mix soda and milk. Set aside. In medium mixing bowl, stir together fish, eggs, seasonings and flour. Blend in milk. Drop batter from spoon into 2 inches oil. Fry til golden brown, turning once.
These croquettes are patty shaped, not the round ones you are probably used to. Really good with rice and peas.
http://recipecircus.com/recipes/vishusvi/FISHandSEAFOOD/Momma39s_Salmon_Croquettes.html
salt and pepper
2 eggs, beaten
1/2 C buttermilk
1/2 C flour
1/4 t baking soda
Mix soda and milk. Set aside. In medium mixing bowl, stir together fish, eggs, seasonings and flour. Blend in milk. Drop batter from spoon into 2 inches oil. Fry til golden brown, turning once.
These croquettes are patty shaped, not the round ones you are probably used to. Really good with rice and peas.
http://recipecircus.com/recipes/vishusvi/FISHandSEAFOOD/Momma39s_Salmon_Croquettes.html
Daddy's Quick Fish Chowder
2 lbs. cod or haddock fillets, chopped
2 cups boiling water
4 slices bacon, diced
4 cups whole milk
6 large potatoes, cubed
1 large onion, sliced thinly
salt and pepper to taste
In dutch oven, fry bacon til crisp. Remove and drain on paper towels. In bacon drippings, saute onion until soft. Add potatoes and water and cook 10 minutes over medium heat. Add fish and simer 20 minutes. Stir in milk and seasonings and heat to boiling.
http://recipecircus.com/recipes/vishusvi/FISHandSEAFOOD/Daddy39s_Quick_Fish_Chowder.html
2 cups boiling water
4 slices bacon, diced
4 cups whole milk
6 large potatoes, cubed
1 large onion, sliced thinly
salt and pepper to taste
In dutch oven, fry bacon til crisp. Remove and drain on paper towels. In bacon drippings, saute onion until soft. Add potatoes and water and cook 10 minutes over medium heat. Add fish and simer 20 minutes. Stir in milk and seasonings and heat to boiling.
http://recipecircus.com/recipes/vishusvi/FISHandSEAFOOD/Daddy39s_Quick_Fish_Chowder.html
Creamy Southwest Potatoes
several boiled, peeled, potatoes, cut in chunks
1 can cheddar cheese soup
3 green onions with tops, sliced
2 t cumin
dash salt and pepper
1 t dried cilantro
3 T whipped margarine
1 can diced chilies
1/2 cup chicken broth
Combine all ingredients in microwave safe bowl and heat 3-5 minutes or until bubbly.
http://recipecircus.com/recipes/vishusvi/VEGETABLES/Creamy_Southwest_Potatoes.html
1 can cheddar cheese soup
3 green onions with tops, sliced
2 t cumin
dash salt and pepper
1 t dried cilantro
3 T whipped margarine
1 can diced chilies
1/2 cup chicken broth
Combine all ingredients in microwave safe bowl and heat 3-5 minutes or until bubbly.
http://recipecircus.com/recipes/vishusvi/VEGETABLES/Creamy_Southwest_Potatoes.html
Cappellini Prima Vera
1 lb. ground beef
1 24 ounce can crushed tomatoes
2 T chopped garlic
1 large onion, chopped
2 stalks celery, thinly sliced
2 carrots, thinly sliced
1 zucchini, halved lengthwise and thinly sliced
olive oil
1 lb. dried cappellini pasta (angelhair)
1 tsp. italian seasoning
1 tsp. dried hot pepper flakes
salt and pepper to taste
In large skillet, saute onion, celery, carrots and zucchini until vegies are almost tender. Add beef and garlic and cook until beef has lost its pink color. Don't burn the garlic! Add 1 or 2 tablespoons of oil if necessary. Sprinkle in seasonings and cook, stirring for 1 minute more. Stir in tomatoes and heat to boiling. Lower heat and simmer while pasta is cooking. Stir frequently. Boil pasta in salted water til slightly chewey. Drain well and mix with sauce.
http://recipecircus.com/recipes/vishusvi/PASTA/Cappellini_Prima_Vera.html
1 24 ounce can crushed tomatoes
2 T chopped garlic
1 large onion, chopped
2 stalks celery, thinly sliced
2 carrots, thinly sliced
1 zucchini, halved lengthwise and thinly sliced
olive oil
1 lb. dried cappellini pasta (angelhair)
1 tsp. italian seasoning
1 tsp. dried hot pepper flakes
salt and pepper to taste
In large skillet, saute onion, celery, carrots and zucchini until vegies are almost tender. Add beef and garlic and cook until beef has lost its pink color. Don't burn the garlic! Add 1 or 2 tablespoons of oil if necessary. Sprinkle in seasonings and cook, stirring for 1 minute more. Stir in tomatoes and heat to boiling. Lower heat and simmer while pasta is cooking. Stir frequently. Boil pasta in salted water til slightly chewey. Drain well and mix with sauce.
http://recipecircus.com/recipes/vishusvi/PASTA/Cappellini_Prima_Vera.html
Mom's Crunchy Cobbler
1 1/2 C sugar
1 C flour
1 t baking powder
1 t salt
1 egg
1 stick margarine, melted
2 cans unsweetened pie fruit - cherries, blueberries, etc.
3 T cornstarch
Sift 1 C sugar, flour, baking powder and salt in mixing bowl. Add egg and mix until it forms crumbs. Drain the fruit, reserving the juice, and arrange in greased 9 x 13 pan. Mix the drained juice with 1/2 C sugar and cornstarch in a sauce pan. Heat slowly, stirring constantly until mixture boils and thickens. Pour this over the fruit. Sprinkle topping evenly over all. Drizzle margarine over topping. Bake at 350 for 50 minutes or until well browned.
http://recipecircus.com/recipes/vishusvi/DESSERTS/Mom39s_Crunchy_Cobbler.html
1 C flour
1 t baking powder
1 t salt
1 egg
1 stick margarine, melted
2 cans unsweetened pie fruit - cherries, blueberries, etc.
3 T cornstarch
Sift 1 C sugar, flour, baking powder and salt in mixing bowl. Add egg and mix until it forms crumbs. Drain the fruit, reserving the juice, and arrange in greased 9 x 13 pan. Mix the drained juice with 1/2 C sugar and cornstarch in a sauce pan. Heat slowly, stirring constantly until mixture boils and thickens. Pour this over the fruit. Sprinkle topping evenly over all. Drizzle margarine over topping. Bake at 350 for 50 minutes or until well browned.
http://recipecircus.com/recipes/vishusvi/DESSERTS/Mom39s_Crunchy_Cobbler.html
Fiery Pork Stew With Tomatillos
2 lbs. pork, cut in 1 1/2 inch cubes
8 small red potatoes, diced
1 can black beans
1 can Rotel tomatoes with green chilies
2 T garlic, chopped
1 lb. tomatillos, husked, cored and sliced
2 medium onions, halved and sliced
1 bullion cube, dissolved in 1 cup water
salt and pepper (green peppercorns are good)
2 heaping t ground cumin
1/2 t dried chipotle chilies
1 t dried oregano
2 t dried cilantro
1/2 C masa
1 C warm water
Layer all ingredients in crockpot. Stir to combine. Cook on low for 7-9 hours. 45 minutes before serving, mix masa with water and stir in to pot. Turn heat to high and cook 45 minutes more. Serve with rice and grated cheese and/or sourcream.
8 small red potatoes, diced
1 can black beans
1 can Rotel tomatoes with green chilies
2 T garlic, chopped
1 lb. tomatillos, husked, cored and sliced
2 medium onions, halved and sliced
1 bullion cube, dissolved in 1 cup water
salt and pepper (green peppercorns are good)
2 heaping t ground cumin
1/2 t dried chipotle chilies
1 t dried oregano
2 t dried cilantro
1/2 C masa
1 C warm water
Layer all ingredients in crockpot. Stir to combine. Cook on low for 7-9 hours. 45 minutes before serving, mix masa with water and stir in to pot. Turn heat to high and cook 45 minutes more. Serve with rice and grated cheese and/or sourcream.
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