Hey Good-Lookin'! What's Cookin'?
 

Lilith and I thought it would be fun to compile a cookbook of Pixie's members favorite recipes.

I've volunteered to collect the recipes. Regular family fare, Romantic dinners, Yummy deserts, Ethnic foods, Regional specialties, Special Holiday dishes, Christmas Cookies, aphrodesiacs, helpful kitchen hints......whatever you care to submit. If you would like to submit something you have previously posted here at Pixies, just let me know where I can find it, and I'll copy and submit it for you. If there's any little story that goes with your recipe don't hesitate to inculde it...for instance..is this the recipe that helped you "catch" your S/O, or is it something that simply MUST be on your table for that special holiday meal? Something that Grandma used to make?
And for those members outside of the U.S., if your recipe includes something that is unique to your area, please try to include a comparable equivalent, if possible. And if you have any questions about uniquely North American ingredients in posted recipes, please don't hesitate ask. I'll try to give you a description so that you can substitute something comparable.

You can post your recipe here in the thread or e-mail it to me at

[email protected].

Once we have collected as many recipes as we can, I will copy them all into a MS Word document and e-mail it to whoever (or is that whomever?) requests a copy. There is NO COST to anyone.......it's being done strictly for fun!!

If you have any questions, please don't hesitate to PM me or e-mail me at the above address.

Excellent!!!!!!!

I'll get the ball rolling here:

This is one of my family's favorite party dishes:



* Exported from MasterCook *

Pretzel Salad

Recipe By :
Serving Size : 20
Categories : Family Gathering Recipes Parties
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups pretzels,coarsley crushed
3/4 Cup Margarine,Melted
3 Tablespoons Sugar
1 8 Oz. Pkg cream cheese
1 Cup sugar
1 12 Oz. Bowl Cool Whip®
1 6 Oz. Pkg strawberry gelatin powder
2 Cups boiling water
2 10 Oz Pkg strawberries, frozen

Mix pretzels, margarine and 3 Tablespoons sugar together. Pat in 9x13
pan. Bake at 400 for 8 min.

Combine cream cheese, sugar and Cool Whip. Blend well. Spread over
cooled crust. Refrigerate.

Combine jello & boiling water. Add still frozen strawberries. Mix. When
slightly thickened pour on top of cream cheese mixture and refrigerate until firm.


- - - - - - - - - - - - - - - - - -
-

Per serving: 135 Calories (kcal); 5g Total Fat; (30% calories from
fat); 1g Protein; 23g Carbohydrate; 13mg Cholesterol; 47mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1
Fat; 1 Other Carbohydrates

NOTES : One of the most popular dishes at any family gathering.

OMG, I can't wait to try that salad, SS! This one, if made for you and your lover, should be eaten by both of you before lovemaking :)

Pepper-Swirled White Bean & Roasted Garlic Dip

Ingredients


2 heads garlic
Olive oil/cooking spray
1 15-oz (450g) can navy, cannellini or Great Northern beans, rinsed and drained
1/4 cup (2 oz/60g) plain nonfat yogurt
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1 7-oz (210g) jar roasted red bell peppers, drained and patted dry
1 tablespoon tomato paste or ketchup


Preparation - Estimated cooking time: 30-60 minutes -
1 Preheat oven to 350 degrees F (175 degrees C). Slice off tops of garlic heads to expose cloves and set the heads in the center of a 10-inch (25cm) square piece of heavy-duty aluminum foil. Coat cut edges of garlic with cooking spray; wrap the heads tightly in foil. Bake for 45 minutes to one hour, or until garlic is lightly browned and tender. Refrigerate until chilled.
2 Combine beans, yogurt, lemon juice, olive oil and 1/4 teaspoon salt in a food processor. Pop the garlic cloves from their skins and add to mixture. Process until smooth, and spoon into a shallow serving bowl.
3 Rinse the food processor and dry. Combine roasted red peppers, tomato paste or ketchup, and the remaining 1/4 teaspoon salt in the food processor, and process until smooth. Swirl the roasted pepper puree into the bean mixture using a knife. Serve with wedges of pita bread or baguette slices.

Nutritional Analysis
Number of Servings: about 3 1/2 cups (30 oz/900g), or 14 1/4-cup servings
Per Serving
Calories 64 Carbohydrate 10 g
Fat 1.1 g Fiber 2.7 g
Protein 3 g Saturated fat 0.2 g
Sodium 219 mg

The recipe that landed women for me: Dinner reservations at a great restaurant!
But this thread is a great idea SS.

This is on of my owen creations.
Well not totaly mine it a recipe that we made at work that I changed a little add a few things and did this and that to.
It works great on with chicken on nachos it's also good on nachos by it self (if you don't use the chicken broth it makes a good vegetarin nachos)or for chicken tacos also I'm posting another recipe that I use it in next.


BLACK BEAN SALSA

½ pound black beans
1 each green pepper
1 each red pepper
1 each poblano or jalapeno
1 cob corn on the cob
1 bunch green onion, minced
½ bunch cilantro, minced
1 tbs cumin
¼ tsp cumin
14 oz chicken broth
1 tsp salt
1 tsp vinegar
1 each lime, juiced
2 cloves garlic, minced
¼ cup olive oil


Soak black beans in water over night (at least 8 hours).

Preheat grill roast the red pepper, green pepper, poblano, and corn (leaving husk on) until the skin is blacken on the peppers and the husk of the corn is brown. Place peppers in a paper bag and let cool. Then peel skin off; remove seed and small dice. Remove corn from cob.

Wash back beans. Well peppers are cooling place black beans, 1 tbs cumin, salt, chicken broth and vinegar in to small sauce pan adding water tell 2 inches above beans. Bring to boil then turn down to a low boil cook beans tell soft (keep an eye on the water add more if needed). Drain and cool beans.

When beans are cooled mix pepper, black beans, corn, green onions, cilantro, ¼ tsp. Cumin, lime juice, garlic, and olive oil. Add satl to taste you can also add tabasco if you want a little more heat. Best if left over night to blend the flavors.

the poblano pepper might be hard to find in some places jalapeno work but if you can find them poblanos work best

ok this recipe uses the one above hope you enjoy


SPANISH RICE WITH CHICKEN AND BALCK BEAN SALSA

6 each chicken breast, skinned and deboned
3 cloves garlic, minced
1 bunch green onion, diced
½ bunch cilantro, minced
½ each green pepper, diced
½ each red pepper, diced
2 tbs. Olive oil
2 cups rice
¼ tsp. Cumin
½ tsp. Salt
8 oz. Tomato sauce
14 oz. Chicken broth
Black bean salsa, see recipe
Monetary jack cheese, shredded

Preheat oven to 350

Brown chicken breast in olive oil and set a side. To pan add garlic and peppers sauté until tender. Add cilantro, cumin, salt and green onions and rice. Stir tell rice starts browning. Place mix in a 13 x 9 2 inch baking dish add tomato sauce, chicken broth, and 1 ¼ cups water stir. Place chicken breast on top. Cover with foil and bake for 30 minutes remove foil and bake for 5 more. Add black bean salsa and cheese and bake for 10 more minutes.

Orzo Salad

(I don't cook with recipes (maybe why I make some inedible things) so you don't have to be at all exact with this recipe...If you like something put more in or hate something leave it out)

1 pkg. orzo pasta
1 jar marinated artichoke hearts drained and chopped
1 can black olives drained and halved
1 can garbanzo beans aka chick peas drained
1 pint cherry (or better yet grape) tomatoes halved
2-3 stalks green onions/scallions sliced
1 4-6oz. pkg. feta cheese (if you can get one flavored with basil, tomato, or garlic even better) crumbled
1 tsp. dill dried or 2 tblsp. fresh
1 tsp. basil dried or 2 tblsp. fresh
1 clove garlic crushed or minced (more if ya love it)
2 tblsp. olive oil
1/2 lemon juiced

Cook orzo as you would a regular pasta til al dente'. Drain and rinse in cold water. Once cooled place in large bowl. Add all the other ingredients and mix lightly. Refrigerate. Enjoy! Pretty and great for parties and gatherings!

Re: chicken broth As a vegetarian, I substitute vegetable broth. My first recipe posted was veggie, so is this one:

Vegetarian bulgur and tofu entree (high in protein and fibre)

Bulgur Wheat, Tofu and Sweet Peppers

125 ml ( 1/2 cup) coarse or medium bulgur

10 ml (2 tsp) olive oil

2 cloves garlic, minced

5 ml (1 tsp) each ground cumin and coriander

1 sweet red pepper, cut in strips

175 g (6 oz) firm-style tofu, cut in cubes to equal 250 ml (1 cup)

80 ml (1/3 cup) water

30 ml (2 tbsp) wine or cider vinegar

0.5 ml ( 1/8 tsp) hot pepper sauce

Half 284 g (10 oz) pkg fresh spinach, washed, stemmed and cut in strips (1 1/4 cups)

2 ml ( 1/2 tsp) salt

Pepper

Place bulgur in bowl and add enough boiling water to cover by 5 cm (2 inches); soak for 20 minutes. Drain thoroughly in sieve.

In large nonstick skillet, heat oil over medium heat. Add garlic; cook for a few seconds. Stir in cumin and coriander; stir in red pepper. Cover and cook for 5 minutes.

Stir in tofu, then add bulgur, water, vinegar and hot pepper sauce; cook, uncovered for 2 minutes or until bulgur is nearly tender, stirring often. Add spinach; cook, stirring for 2 to 3 minutes or until slightly wilted. Add salt, and pepper to taste.

Makes 3 servings.

Nutrition per serving: 217 calories; 9 g total fat; 14 g protein; 1 g saturated fat; 26 g carbohydrate; 8 g dietary fibre; 428 mg sodium.

Geez steph, I must visit you and T one day :) not only are you a wonderful friend and a sexy woman, but you can cook!!!
the best way to a mans heart is through his stomach and then just a little below it LOL ;)

Oh I will put receipes in here soon too, mums soup and tomato relish

Don't even have to boil water Jello

1 Small container Cool Whip (unfrozen)
1 Medium container Cottage Cheese
(mix together)
Stir in 1 small box of jello (dry)

You can add nuts, pineapple, marshmellos, or such ..... but I like it with just the first 3 ingredients.

I absolutely LOVE to cook, nothing better than cooking a meal for my friends or even better yet, to make dinner for my date (although I seem to be going on a long drought lately lol). Anyway here is a dish I made for my friends last time I visited them, I was nervous at first never having worked with seafood (besides fish), but it came out great! Hope you like it enjoy! (btw clarification, this isn't my recipe, I did not invent this dish, but I wish I did :))

Venetian Shrimp and Scallops:
1 pound sea scallops
1/4 cup flour, seasoned with salt and pepper
1 tablespoon (1 turn around the pan) extra-virgin olive oil
2 tablespoons butter
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
1 cup dry white wine
1 cup chicken broth or stock
1 (14-ounce) can diced tomatoes in juice
1/4 teaspoon saffron threads
1 pound large shrimp, peeled and deveined
12 leaves fresh basil, shredded or torn
1 lemon, zested

Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.

Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.

Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.

Oh and for dessert, something that I found goes very well with this is a lemon sorbet with fresh berries. Enjoy everyone!

Thank you everyone who has posted recipes so far!! This is shaping up to be an exciting project. I'm looking forward to getting it all put together.
Now, please everyone else....come on and join in!! Don't be shy...it doesn't have to be anything elaborate...(see fzzy's recipe) :D
There's no time limit, but let's see how soon we can get this together. Maybe in time to use some of these recipes at holiday gatherings...wouldn't that be fun?

Now let's POST THOSE RECIPES!!!!!!

Cheater Cake Mix Cookies

2 eggs
1/2 cup oil
1 cake mix (anykind)
Mix ins of any kind (candy, chips, nuts, etc)

Mix it up. Drop by spoonfull on to ungreased cookie sheet. Bake at 350 for 10 minutes.

GOOD COMBOS

Chocolate cake with mint chips
Chocolate cake with peanutbutter chips
Butter Pecan cake with pecans
Chocolate cake toffee candy bars crushed

lol I love this thread.. I am a cook book- aholic :D so SS sign me up for the whole thing when you are finished please :)

heres one of my faves that my mother in law taught me.. I was not thrilled with the sound of it lol but after I tried it I fell in love!!

Tater Tot Hot Dish

1 - 2 pounds of ground beef (you can use hamburger, sirlion, chuck or whatever you prefer)

1 can (16oz) Cream of Chicken Soup (you can also use any other cream soup you prefer)

1 small onion - diced

1/4 cup milk

frozen corn

frozen tater tots or tater rounds

seasonings to taste

Brown ground beef in a a pan with the diced onions and season to tatse. I use garlic powder, seasoning salt and pepper. When beef is browned drain well then add the can of soup and milk mix well. Then add frozen corn this is also to taste.. I use alot ! Mix again and then pour into a baking dish (I use a round caserole but any type can be used). Cover the top with the tater tots and bake in oven at 350 until tater tots are crispy.

No Bake Chocolate Cookies (kids love these)

2 cups sugar 1/4 cup cocoa
1/2 cup milk 1/2 butter or margerine
1/2 teaspoon vanilla extract 1/2 peanut butter
3 cups quick cooking oatmeal

Mix butter, sugar, cocoa, milk and butter in a saucepan. Over medium heat bring to a boil while stirring frequently. Once boiling boil for 1 minute stirring constantly. Remove from heat. Add vanilla and peanut butter mix well. Stir in the oats. Quickly drop by the spoonfull onto wax paper as mixture starts to set up as it cools. Let set. Enjoy!

Thumbprint Jam Cookies

1/2 cup butter or margerine
1/4 cup brown sugar
1 egg seperated
1/2 teaspoon vanilla extract
1 cup flour (all purpose)
1/4 teaspoon salt
1 cup chopped nuts (walnuts, pecans or whatever you prefer)
jelly or jam

Preheat oven to 350. Mix together butter, sugar, egg yolk and vanilla. Then add salt and flour mix well. Roll dough into balls approximately 3/4"-1". In a small bowl beat egg white slighty woth fork. Dip balls in egg white then roll into nuts. Place balls onto ungreased cookie sheet. Press your thumb gently into center of ball until cookie has flattened slightly and there is an imprint of your thumb in the middle. Bake 10-12 minutes. When cookies are cooled add jam or jelly in the center.

Russian Teacakes or Snowballs (these can be messy to make but the taste is well worth it :D )

1 cup butter or margerine
1/2 cup confectioners sugar
1 teaspoon vanilla
2 1/4 cups Flour
1/2 teaspoon salt
3/4 cups finely chopped walnuts (can also use other nuts)
Confectioners sugar (approximately 2 cups)

Mix butter, sugar and vanilla throughly. Add salt and flour mixing well. Then add nuts and mix well. Dough will be crumbly. Chill dough for about 1 hour. Preheat oven to 400. Roll dough into 1" balls and place on ungreased cookie sheet. These cookies will not spread so you can place them fairly close. Bake for 10-12 minutes (until they are set but not brown). While they are still warm roll the cookies into confectioners sugar. Cool. Roll them again.

Get your grumbly guts to Canada, GG - I'll cook for ya! :)

SS, I'd love to help on editing/organizing if you'd like!

Off to think of more recipes. . .

MRS BRO'SPUMPKIN BREAD

4 EGGS BEAT SLIGHTLY
3 CUPS SUGAR
1 CUP OIL
2 CUPS PUMPKIN (1 16OZ CAN)
3/4 CUP WATER
1 TSP. BAKING SODA
2 TSP. BAKING POWDER
2 TSP. CINNAMON
1 TSP. NUTMEG
3 LEVEL TSP. PUMPKIN PIE SPICE
1 TSP. VANILLA
1 CUP WHEAT FLOUR and 3 CUPS WHITE FLOUR or
4 CUPS WHITE FLOUR
1 CUP CHOPPED PECANS (optional)

BAKE AT 350° FOR 50 MINUTES FOR 8 MINI ONE POUND LOAVES OR 60 TO 70 MINUTES FOR 3 LARGE LOAVES.

ADD INGREDIENTS IN ORDER GIVEN AND MIX WELL. BATTER IS THICK.

Hope you all enjoy!

Thank you so much Lilith, & Vampeyes for the recipes they sound delicious! And a BIG thank you to Steph for the offer of help to organize and edit...not sure if I'll have to take you up on it or not, but it's great to know you're there if I need you. And Thank You dicksbro for the YUUMMYYY pumpkin bread recipe!! I've been looking for a good pumpkin bread recipe for sooooo long!!

And now that I've thanked you, DB, get yourself off that computer and REST!!! Don't rush yourself!! Better you take your time getting back to us and insure your full recovery than to hurry back and not get as well as you need to be. We all love you and want you strong and healthy for long-term perving and general hangin' out at Pixies. ;):heart:

TORTILLA CASSEROLE

1 can black beans
1 can refried beans
1 can enchilada sauce
Whole bunch flour tortillas
Mix beans and half of the can of sauce in a bowl. In an 8x8" glass pan, put in a good solid thick layer of tortillas, lay in half of the bean stuff, another layer of tortillas, the rest of the bean stuff, and a final even thicker layer of tortillas. Dump the rest of the sauce on top. Cook 350-degrees for 40 or 50 minutes or until the top is getting slightly crispy, then eat!

Better Than SEX Cake
1 Box (yellow) Butter Cake Mix
4 eggs
1/2 cup oil
1 Box Instant Vanilla Pudding
8 ounces Sour Cream

Mix all the above together.
Fold in the following ingredients into Batter:
1 square grated un-sweetened chocolate
6 ounces chocolate chips
1/2 cup of nuts (optional)

Bake in Tube Pan @ 350 degrees for 1 hour

-Summer :D

Toast

Untwist wire tie from bread wrapper.
Open up bread wrapper.
Pull out two slices of bread.
Place one slice in each hole in the toaster.
Push down toaster lever.
Patiently wait for toaster to work.
When bread pops up pull out each piece of toast.
Spread with your favorite butter or jam.
Eat.

Cheese Ball
1 pound Cheddar
8 ounces Sour Cream
1 small Onion
1 stick butter - melted

Mix, Roll into one big ball, then roll into chopped nuts.
(can freeze)

-Summer :D

Dorrito Pie

1-2 ponds ground beef
1 small onion diced
1 can refried beans
1 packet taco seasoning
2 cups shredded cheddar cheese
1 bag Dorritos (we use original nacho cheese or taco)

Brown hamburger and onion. Drain well then add in taco seasoning and beans mix together. In caserole dish add a layer of meat mixture topped by cheese and then Dorritos. Repeat the layering process until the last of the meat mixture is on the top layer and then bake in 350 oven for 30mins top with remaining cheese and a layer of dorritos and bake for 5 more mins.

Watergate Salad
1 large can crushed pineapple
1 box instant Pistachio pudding
9 ounces Cool Whip
3/4 cup chopped pecans
1 1/2 cup miniature marshmellows

Mix together and serve!
-Summer :D

burrito casserole

Fill baking pan with those cheapo burritos from the frozen section (favorite flavor)
top with one can of enchillada sauce and grated cheese.

Bake at 350 degrees until heated through.

NO-BAKE DUMP CAKE

1 cup cherry pie filling
1 can crushed pineapple
1 can Eagle Brand milk
1 cup granola
1 small container whipped topping
Drain pineapple. Mix all but whipped topping. Stir in whipped topping just before serving.

Fudge Cake Cookies

1 package Betty Crocker SuperMoist double chocolate swirl cake mix
1/2 cup vegetable oil
2 eggs
Powdered sugar

Preheat oven to 350. Stir cake mix (dry), swirl mix, oil and eggs in large bowl, using spoon, until dough forms. Dust hands with powdered sugar; shape dough into 1 inch balls. Coat balls with powdered sugar; place about 2 inches apart on ungreased cookie sheet. Bake about 10 minutes or until set.

I've used other cake mixes, other kinds of chocolate, it still tastes good! A little messy, but yummy and easy to make if you lack ingredients for other cookie recipes.

Fried Zucchini slices (sounds like it tastes healthy, but the taste is GREAT!)

I won´t talk about amounts, just buy enough zucchini that on your plate is finally around halve/halve zucchini and mash.

Ingredients:
Zucchini,
garlic,
salt,
pepper (fresh from the mill, forget the rest),
wheat flour
olive oil
cheese that can melt (I recommend Parmesan, Gouda or Emmenthaler)
potatoes, milk, butter, salt for the mash.

1. mix mashed (garlic press!) garlic with salt 1:1
2. cut zucchini in slices of around 1cm (0.4 in.)
3. put on every slice some salt-garlic (not too much, the cheese is also salty)
4. put some (rather much) fresh milled pepper over
5. finish surface with some flour (as much as stays sticking there)
6. Same on the other side. Fry in a non-sticking pan with olive oil not too hot until flour gets a deep golden colour, Continue frying on low fire until zucchini is soft.
7. put grated cheese over and wait until it melts.

Serve with mashed potatoes:

Boil peeled potatoes, remove water, add some milk, salt and butter; mix

Carmalized Apple Pie
 

Here is a dish I made for thanks giving

Crust

2 1/2 Cups Flour
1 TSP Salt
2/3 Cup Cooking Oil
1/2 Cup Milk

Mix the dry ingrediants and wet ingrediants seperately
Combine in a bowl and mix until it starts to form a dough. finish mixing by hand until it forms a ball you can roll out. If the crust is too dry add some more milk and oil before rolling out. This is a double batch, and will make enough dough for a top and bottom of a 9inch pie pan.


Filling
5 Green Apples peeled de-cored and thinly sliced.
1 Cup sugar
2 TBSP Flour
1 TSP Cinnamon
Dash Nutmeg
1TBSP Butter

Combine All except the butter in a large bowl and mix well. Let set for 10-20 minutes.

Carmalized Part

1/4 Cup Butter
1/4 Cup Brown Sugar
1 Cup Nuts


Let the butter melt in the pie pan and mix with the brown sugar add enough nuts to cover the bottom of the pan.

Add the bottom layer of crust to the pan then add the apple pie filling. Add the TBSP of butter to the top of the pie filling. you can also add a tablespoon of water to the filling too.
Wet the edges of the pie crust before adding the top crust to the pie. Seal the crust with a fork and cut some slits in the top layer of crust for the air to escape. Sprinkle some sugar on top of the pie before placing in the oven

Bake in the oven until the crust is golden brown. Serve hot and flip the pie over onto a serving plate.

all i can say is


God bless ground beef!!!!!!!!

My absolutely favorite food and you all make it taste even better!

Sugar, when this thread gets too big, might I suggest a spinoff? The ground beef recipe thread!!!!! yumyumyumyum

BORU

Well i have a toss up recipie.....i call it a chocolate suprise pie

ive made 2 different kinds so far:

1st)) i melted peanut butter and spread it at the bottom of a pie crust, put chocolate pie filling on top of that, sprinkled some pecan peices, and chocolate morsals, and on top i put cool whip & drizzled some of the melted peanut butter i had left on top for color

2nd)) i crushed honey grahm crakers and put them at the bottom, put a layer of pecan peices and chocolate morsals, next chocolate pie filling and topped with cool whip of course

really you can put whatever you think would go good in them, and of course you really can't care too much about how fattening it is or nothin b/c then you probly shouldn't eat them

i hope their good, i just made them...mmmmmm can't wait

I love this thread SS! TYVM for handling it!
 

Well, I told you I had a few recipes to share but first I have to say WHEW!

TY so much skip, for that wonderful "toast" recipe! You musta guarded that with your life and we are so grateful that you decided to share it with us! "In Search Of".......has yet to find such a excellent recipe! ROFLMFAO!

OK....to start......Make this before making any of the other things here in this thread. It'll make cooking all that much more fun and/or you won't give a shit about the mess in the kitchen!

WHISKEY SLUSH

4 tea bags
8 c. water
2 c. sugar
12 oz. frozen orange juice
12 oz. frozen lemonade
2 cups whiskey (if you use too much this won't freeze properly)
7 Up

Bring 2 c. water to a boil. Add tea bags. Let brew. Remove bags. Add sugar, orange juice, lemonade, remaining water and whiskey. Freeze. Add 2 scoops of slush to a glass and top with 7Up. Drink till you haven't a care in the world. Now start baking and cooking!

SHRIMP DIP
 

1 can shrimp (rinsed and drained)
8 oz. cream cheese
chopped onions (as much or little as you like)
garlic powder (dash or two)
1/2 mayo or Miracle Whip (your preference)

Let cream cheese come to room temperature
combine ingredients in a bowl
form into a ball and refrigerate till ready to use
serve with cocktail sauce and crackers

Broccoli & Cauliflower Salad
 

This is great as a summertime pot luck dish!

2 heads of broccoli (cut into very small pcs.)
2 heads of cauliflower (cut into very small pcs.)
1 lb. bacon (don't use bacon in a jar....ie: Bacos or imitation bacon bits)
1/2-3/4 lb. provolone cheese (cubed very small)
1/2-1 c. sunflowers seeds
2 c. mayo (use the good stuff, it's worth it)
1 c. sugar
4 T. Red Wine Vinegar (again, use the good stuff)

Fry bacon till crunchy. Drain and let cool. Crumble into tiny bits. In a very large bowl (I use my soup pot to stir all this and then place in bowl when stirred) combine broccoli, cauliflower, bacon, provolone, and sunflower seeds.

In a seperate small bowl combine mayo, sugar and red wine vinegar. Stir till smooth and pour over veggie mixture. Stir till everything is coated well and refrigerate for at least 4 hours to combine the flavors. Before serving, stir well again. Excellent side dish if you like raw veggies.

SCHNITZ & KNEPP
 

No Pennsylvania Dutch home would be caught dead without this recipe. It's rather time consuming, but then the Pa. Dutch would rather cook and eat then do anything else....so far as I can figure!


Serves 8

6 oz. dried apples
3 lb. smoked ham w/bone in
1 c. brown sugar
1/4 c. granulated sugar (oh, just grab all the sugar outta your closets! LMAO!)
1 pinch ground cinnamon
2 c. flour
4 t. baking powder
1 t. salt
1/4 t. ground pepper
1 egg (well beaten)
3 T. melted butter
1/2 c. milk

Cover the apples with water and soak overnight. In morning, cover ham with water and simmer for 2 hours. Add apples and the water they soaked in for another hour. Remove ham from pot and strain juice from the apples, thru cheese cloth, to a bowl. Add sugars and cinnamon. Return to pot. Let simmer on low while you prepare the dumplings.

DUMPLINGS

Sift flour together with baking powder, salt and pepper. In seperate bowl mix beaten egg, melted butter and milk. Quickly stir into the flour mixture until just blended.

Heat apple juice mixture to boiling and lower to medium. Drop the dumpling mixture by teaspoon into the simmering apple juice mixture. Cover tightly and cook on medium for 20 minutes. Serve hot with the ham and cooked apples (and anything else that you'd think would go great).

Aunt Flossie's Chicken Casserole
 

Oh I knew Aunt Flossie would be famous for this one day. And YES.....I do have an Aunt Flossie..........(no pussy jokes you guys!)

This is rather easy to make but I don't make it very often cause I hate to fry things in my house. I hate the lingering smell on the curtains. So, I usually wait to get this dish.....once a year....at Aunt Flossie's..........at Christmastime.

2 whole chicken breasts (cubed, approx. 2 in.)
1-2 large eggs
oil (enough to fry the chicken)
2 10.5 oz cans cream of chicken soup
2 14.5 oz. cans chicken broth
2 cans mushroom pcs. (optional)
6-12 oz. monterey jack cheese (shredded)

Soak chicken pcs. in egg to coat. Fry till golden brown. Drain and place in casserole dish. Combine soup and broth in seperate bowl and blend till smooth. Pour mixture over chicken pcs. Add mushrooms and top with jack cheese. Bake at 350 till cheese melts and turns golden brown.

Cheese Ball or Spread

12 oz container of soft Cream Cheese
Lowry's Seasoned Salt (to taste)
Pecans mixed into as well as to roll in if you make it a ball
1 small can of crushed pineapple drained

Mix all together -- you can use it to stuff celery as a spread ... or as cheese ball ... best with buttery tasting crackers like Ritz or Town House crackers.