Mary anne's fluffy horseradish sauce (for fondues) Mix all ingredients together the night before your fondue and
refrigerate overnight. Stir before serving.
Typed for y...
Southwest potatoes butter your 8 1/2 x 11" baking dish. sprinkle garlic in the bottom.
layer half the sliced potatoes
mix together salt, p...
Mashed sweet & white potatoes Bring water to boiling in medium saucepan. Add sweet potatoes, potatoes,
onion, garlic, and bay leaf. Bring to boiling. L...
Curried potatoes Bring a large saucepan of water to a boil. Add potatoes and cook, covered,
15 to 20 minutes, until tender. Drain in a ...
Sour cream marinade for chicken **This delicious marinade makes enough for 3 lbs chicken parts.**
In a bowl, blend together salad dressing mix, water, a...
"rotel" mashed potatoes Mix potatoes, Rotel and sour cream in a large bowl. Spoon into a 2-quart
baking dish. Bake 25 minutes at 350. Sprinkle wi...
Pistachio nut ice cream SOURCE: From Your Ice Cream Maker by Coleen and Bob Simmons, copyright
1994, ISBN #1-55867-105-6. MM format by Ursul...
Smoked gouda mashed potatoes Place potatoes and 1 teaspoon of salt in a saucepan and cover with cold water. Bring to a boil and cook over medium heat unti...
Strawberry cream cake In a double boil, place water and sprinkle with gelatin; stir, then heat
over hot water until dissolved. Stir in powdered su...
Cream cheese swirl brownies Combine chocolate and 3 tablespoons butter in top of double boiler;
bring water to a boil. Reduce heat to low; cook until ch...
Soy cream (a, ab, o) Place in blender pear juice and all ingredients except oil.
Add oil gradually.
Remember it will be stiff after chilling.
D...
Whipped cream (b only) Insert metal blade.
Process cream until it begins to thicken, about 30 seconds.
Add sugar and vanilla and process until as ...
Egg nog bavarian cream Soften the gelatin in the wine in a 2 cup glass measure. Place the cup containing the gelatin in a pan of water. Heat until t...
Cookies & cream freeze MELT chocolate as directed on package; set aside until ready to use. Line 8-1/2 x 4-1/2-inch loaf pan with foil, with ends of...
Ziti with asparagus peas & lemon cream (From "Perla Meyers' Art of Seasonal Cooking," Simon and Schuster).
Place the peas in a vegetable steamer...
Cake/ice cream desserts from a freezer tray The freezer tray of your automatic refrigerator makes wonderful cake-and-ice-cream specialties in jig time.
FROZEN LADY...
Vegan scalloped style potatoes Boil water and cook potatoes until semi soft ( easy to cut and will bake faster). Preheat oven to 400 C. While potatoes are ...
Mashed potatoes 1. Peel potatoes, then cut into small evenely sized cubes. Put in boiling water and cook till soft (about 10 minutes). Then d...
Deep fried mashed potatoes Make mashed potatoes into golf-ball or small balls. Add cheese(s),
as per taste. Freeze for 2 hours, or more.
Make ba...
Devonshire cream/clotted cream Blend the sour cream and heavy cream together in a bowl using a wire whisk.
Cover with a wet towel and let stand on the kit...
Red potatoes with creme fraiche and salmon caviar Boil potatoes gently until just cooked. Be cautious not to overcook.
Cool potatoes. Cut in half, facing cut side up. Slic...
Apple and cream sweet rolls Combine the Milk, Butter and Salt in a heavy saucepan and Scald. Remove
from heat and cool to lukewarm, making sure the...
Country club sour cream and dill dip Mix the dill and lemon juice together to soften the dill. Blend in
all of the other ingredients until almost smooth. Co...
Curach (irish honey-and-oatmeal cream) Toast the oatmeal on a cookie sheet under the broiler, or in a hot oven --
watch it carefully and stir it from time to t...
Cauliflower and potatoes with black mustard seeds Peel potatoes and cut into 1/2- inch cubes; place in a bowl of water.
Separate cauliflower into flowerets about the same ...
Coconut cream macaroons Heat oven to 350F degrees. Line cookie sheet with aluminum foil or cooking
parchment paper.
Sprinkle 1 cup of the cocon...
Ice cream bars 1. Place half the biscuits, about 1cm apart, over the base of a foil lined, 20cm x 30cm lamington pan.
2. Beat cream and cond...
Mexican corn and potatoes * Use either 1 or 2 of the chiles that have been seeded and
chopped.
To your own taste. Cook and stir the c...
German sour cream soup Sautee bacon in heavy kettle. Add cabbage, onion, celery, carrots, potato and zucchini; reduce heat and simmer about 20 minut...
Butter pecan ice cream dessert Crush cookies and mix with softened butter. Pat into 9x13" pan and bake at
325~ for 12-15 minutes. In large bowl, a...
Sliced baked potatoes from fred goslin ...to prepare... 1) If the potatoe's skins are tough, peel them
otherwise just scrub and rince them... Then cut them...
Sweet potatoes with fruit topping 1. In a small nonaluminum saucepan, combine all ingredients except
potatoes and bring to a boil. Lwer heat and simmer, co...
Blackberry lemon ice cream In large bowl, combine blackberries, milk, lemon juice and elmon peel. Stir
in half & half. Pour into ice cream free...
Quick chocolate banana cream pief Prehead oven to 425 degrees. Bake pie shell 10 to 12 minutes, until golden. Remove from oven and let cool.
Line pie shell wit...
Peanut butter ice cream pie graham cracker crust Heath cany bars
Whip together vanilla ice cream, peanut butter, and Cool Whip. Pour
ingredients ...
Raisin cream cheese spread Beat the cream cheese until smooth, then work in the raisins or currants,
ginger, salt and chutney. Add the sherry, a T...
Barbecue-baked sage potatoes Scrub potatoes, slice almost through at 1/4 inch intervals. Cut red pepper
into quartered, slice crosswise into strips. I...
Crab and cream cheese hors d'oeuvre Blend together all ingredients except almonds and put in shallow baking
dish (salt/pepper to taste). Sprinkle almonds over to...
Curried new potatoes Cook potatoes in boiling water until tender throughout when pierced (about
20 minutes). Drain and let cool briefly; then ...
Carrot cake & cream cheese frosting Grease and flour a 13x9x2" pan or 3 9" round pans.
Blend oil and sugar. Add eggs. Add flour, baking soda, cinnimo...
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