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Cheese soup Scald milk, water, onion, and bay leaf twenty minutes; skim out onion
and bay leaf, thicken milk and butter and flour cooked together; add
cheese, egg, and seasonings, and stir until cheese melts.
SOURCE: "20th Century Cook Book"
Elote con crema (fresh corn with cream, chiles, & cheese) Again, there are so many variations of corn-chile-cream dishes that is is
hard to know just which recipe to choose. For a change, the chiles could
be left whole, stuffed with corn and cheese, and cooked in cream. But this
combination is delicious
Baked apples with buttermick stresuel Peel, core, and thinly sliced apples into a shallow 2 1/2 to 3-quart baking
dish. In a bowl, stir together flour, dry buttermilk, sugar, cinnamon, and
ginger. Rub butter with flour mixture until coarse crumbs form. Stir 1/3
cup crumb mixture
Macaroni & cheese - old-fashioned - jds Cook macaroni in boiling salted water until "al dente". Approximately 5-6
minutes.
Meanwhile, in a small saucepan, melt butter. Stir in flour, salt, mustard,
pepper and hot pepper sauce. Cook and stir until smooth.
Drain macaroni; com
Italian pasta salad 1) Combine all ingredants except tomatoes and 1/2 cup of parmesan cheese.
2) Cover and chill overnight.
3) Remove from refrigerator 1 hour before serving.
4) Stir in tomatoes and garnish with remaining parmesan cheese.
Cucumber salad 2 Peel the cucumbers and slice them paper-thin into a medium-size bowl.
Sprinkle with salt; cover; refrigerate for 3-6 hours.
Drain cucumbers, pressing out as much liquid as possible with hands. Put
cucumbers and onion into a small glass salad bowl.
Nutty blue cheese rolls For filling, in a medium mixing bowl stir together walnuts, blue cheese,
the 1 tablespoon parsley, and the pepper. On a lightly floured surface,
unfold piecrust according to package directions. Spread filling evenly
over the crust. Cut the pastry
Chicken avacado rice salad Refrigerate cooked rice until cold. Peel the avacado and slice lengthwise
into 1/2 inch-thick strips. Coat with lemon juice, and refrigerate until
well chilled. In a large mixing bowl, combine the scallions, olives,
chicken and rice. Toss ge
Sizzling goat cheese salad On a serving platter arrange greens, olives, tomatoes, and green onions.
Cover and chill. For dressing, in a screw top jar combine salad oil,
vinegar, 2 tablespoons of water, walnut or salad oil, and mustard. Cover
and shake until well combined. I
Thai-style tomato and shrimp salad Cook shrimp in a 4-quart saucepan of boiling salted water until just cooked
through, 1 to 2 minutes, then drain in a colander and cool.
Cut peel and white pith from limes with a sharp knife and discard. Cut lime
segments free from membranes, then finely c
Tiered crab and avocado salad with avocado cream Toss greens with half of avocado cream; divide half of greens among 6
plates. On top of the greens, divide half of the crab among the plates.
On top of the crab, divide half the avocado slices. Repeat layers with
remaining greens, crab and avocado. Gar
White bean and tuna salad Soak the beans and cook them. After 20 minutes, add about 1 tablespoon salt. Cook until the beans are tender but still firm, about 30 minutes. Drain the beans and transfer them to a large bowl. Add the olive oil and toss until the beans are coated. Add th
Lemony fruit salad In a medium saucepan, combine pudding mix, sugar and 1/4 cup water. Stir in
egg yolks. Add 2 cups water; mix well. Cook over medium heat until mixture
comes to a full boil, stirring constantly. Cool about 45 minutes or until completely
cooled, sti
Cheddar cheese bread Makes 1 1/2 Pound Loaf basic/white setting, light color.
Cheese-stuffed peppers Slice off the stem end of peppers and remove seeds. Boil for 5 minutes,
and drain upside down. Fry onion until just soft in 1 Tablespoon butter.
Combine onion and butter mixture with remaining butter, bread crumbs, 2
cups of the cheese, salt, and
Roasted pear salad Preheat the oven to 550F degrees. In a large bowl, mix the butter, honey,
and cinnamon. Add the pears and toss well. Spread the pear mixture on a
baking sheet and roast in the oven for 20 minutes, toss them once halfway
through.
In the same bowl
Celery root salad Peel the celery root and cut it into 1/2-inch cubes. Add the cubed celery
root to the boiling salted water and cook until tender, about
15 minutes. Drain.
Combine the rest of the ingredients and whisk or shake to make a dressing.
Po
Spinach salad with blue cheese, spiced walnuts, pears and po For Spiced Walnuts:
Preheat oven to 300F . Line baking sheet with foil. Spray foil lightly
with nonstick spray. Whisk egg white and next 7 ingredients in medium bowl
to blend. Add walnuts and toss to coat well. Spread walnuts in single
layer on prepa
Balsamic tomato and mozzarella salad Preheat the broiler. Coat the broiler pan rack with cooking spray.
In a cup, whisk together the vinegar, olive oil, flaxseed oil, garlic, salt and black pepper. Set aside.
Place the bell peppers, skin side up, on the prepared rack. Broil, without turni
Hot german potato salad Cook potatoes in boiling salted water until tender. Drain, peel, and while
hot, cut into 1/8 inch slices; sprinkle with the salt, pepper, mustard,
sugar and flour. Heat water and vinegar to boiling point. Place bacon,
sliced and chopped fine in
Cranberry-strawberry salad Mix jello, add strawberries, cranberry sauce and pineapple.
Put 1/2 in dish and refrigerate until set. Spread sour cream on top of
that. Then add remaining mixture and return to refrigerator.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster
Bacon horseradish dip Stir all ingredients until well mixed. Cover; chill. Makes 2 cups.
Double raspberry salad Dissolve Jello in boiling water. Mix in raspberries and cranberries. Chill
until firm.
Mrs. Harold T. Cook
Wild rice-turkey salad Cook the rice in the water until tender, about 50 minutes. Cut the
turkey into bite-size pieces. Combine all the ingredients ina bowl
and toss. cover and chill until ready to serve. Sprinkle on the
pecans just before serving.
1/4 recipe = 422 calories
Broiled scallops and bacon hors d'oeuvres Remove any tough cartilage from the sides of the scallops, wipe off any bits of shell, and pat them dry. In a large frying pan, partially cook the bacon until it has released its fat but is still limp and flexible, remove it to brown paper or paper towels
Sausage cheese balls Preheat oven to 375F degrees. Mix sausage, biscuit mix, cheese, onion,
celery, and garlic powder. Form into 1 inch meatballs. Bake 15
minutes on an ungreased cookie sheet, until golden brown.
Merida salad Holding fruit over a bowl to catch juice, use a sharp knife to cut peel and all white membrane
from oranges, tangerines, and grapefruit; then cut segments free. Core and thinly slice apples.
Arrange fruit in a shallow serving dish and sprinkle with
Cheese diablo wafers Mix all ingredients and shape in 1-inch balls.
Arrange about 2 inches apart on baking sheet and bake in very hot oven (450 degrees F.) about 6 minutes.
Serve hot or cool. Makes about 4 dozen
NOTE: Reduce the amount of cayenne pepper for a milder wafer.
Spinach and cheese roll-ups For sauce, heat oil in a medium saucepan. Cook onion and garlic in hot oil until onion is tender, stirring occasionally. Carefully stir in undrained tomatoes, tomato paste, basil, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered,
Skinny macaroni salad combine all ingred excpt pasta in glass bowl. Cover & let stand at room
temp. for 1 hour. Just before serving fold in the pasta.
Bacon, chicken, & dumplings Place bacon in a deep skillet and cook over medium heat. Crumble and set aside bacon and leave drippings. Cook potatoes, onion, and chicken in drippings. Cook for fifteen minutes, stirring occassionally. Pour in broth and seasonings and corn. Simmer for 1
Black bean and rice salad (vegan) Leftover black beans and rice combine to make a great
lowfat, low cholesterol salad. Combine rice, beans,
tomato, cheese (if desired), and parsley in large
bowl. Pour dressing and lime juice over rice mixture;
toss. Serve on lettuce leaves.
N
Green bean salad with fresh tomato chutney Cook beans in large pot of boiling salted water until crisp-tender, about 6
minutes. Drain; rinse with cold water and drain again. Pat dry. (Beans can
be made 1 day ahead. Wrap in paper towels and store in resealable plastic
bags; refrigerate.)
C
hop toma
Rice with spinach, herbs and cheese PREHEAT OVEN TO 350F. Cook rice in salted water until tender but still
undercooked (15 minutes for white rice, 30 minutes for brown). Drain, rinse
with cold water, drain again and set aside. Wash spinach and remove stems.
Cook spinach in the wa
Bacon cheese muffins Cook bacon- drain but reserve dripping, if necessary add veg oil to measure
1/3 c total. In a small bowl combine dripping/oil, egg and milk- set
aside. Crumble bacon, set aside. In a large bowl, combine dry ingredients,
make a well in center. Add
Strawberry salad supreme Dissolve jello in boiling water. Add strawberries, pineapple, juice from
both, and salt. Pour 1/2 of the jello mixture into a mold and refrigerate
until set. Beat cream cheese into the sour cream. Spread cheese mixture on
top of the molded jello a
Cherry waldorf salad Combine first 6 ingredients. Mix lightly. Chill.
Just before servings, blend mayonnaise and lemon juice; add to salad,
tossing lightly but thoroughly.
Serve on crisp greens.
Busted by Barb
Recipe by: Possum Kingdom Lake Cookbook
Chocolate sour cream cupcakes with orange cream cheese frosting 1. Put chocolate in microwave safe bowl. Melt 1 minute at a time on 50% power, for 4 minutes.
2. Beat 1/2 cup butter (one stick!) and the sugar together in mixer.
3. Add melted chocolate and mix.
4. Add the eggs, one at a time, mixing after each. Add 1 ts
Perfection salad * Drain and chop the jar of pimientos.
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In medium saucepan, soften gelatine in lemon juice; t stand 1 minute. Over
low heat, cook until gelatine dissolves. Add water, sugar, vi
Pasta salad with chicken and artichokes Cook pasta in large pot of boiling, salted water until tender, but
firm, 8 to 12 minutes, stirring often. Drain well and rinse with
cold water. Shake out excess water and toss pasta with oil. Combine
mayonnaise, lemon juice, parsley and basil. P
Tri-color new zealand salad Wash and trim ends from kiwis. Cut into 1/4" thick slices. Cut tomato
into wedges. Slice cucumber. peel and slice avocados. Arrange
ingredients equally among salad plates. Garnish with basil sprigs.
Whisk together orange juice, vinegar and
Liptў cheese spread (liptauer) 1. Sieve the cheese and mix it with softened butter and all the other ingredients until the spread is light red in colour and evenly mixed. Refrigerate.
2. Serve with wedges of good crusty bread or toast, accompanied by young radishes, green peppers
Wild zucchini rice salad Cook the dry rices. (Soak the wild rice in 1/2 cup water for 2-4 hours.
Then cook it in 1/2 cup water for 15-20 minutes and then add the brown rice
and cook together for 45-60 minutes longer. Add extra water if necessary.)
The rices will make 1
Roasted corn and shrimp salad Get your grill warm or preheat your oven to 450 degrees.
In a non-stick pan with a little oil cook the shrimp until pink and firm. Remove the shrimp from the pan to a plate covered with paper towels and let them rest until cool. Cut each shrimp into bi
Brown jasmine rice salad Sauce:
Combine sauce ingredients in saucepan, bring to rolling boil. Reduce heat, simmer until sauce is consistency of maple syrup, about 20 minutes. Remove from heat and cool.
My personal preference is to half the soy sauce, water and honey or brn. sugar
Viola's macaroni salad Cook Macaroni and Drain
ADD: Onion, Celery, Celery Seed, Relish and Toss
MIX IN: Sandwich spread to desiered consistancy
FOLD IN: Shredded Cheese and lemon Juice
Goat cheese chicken breasts Preheat oven to 375
in a medium sized bowl, mix togehter breadcrumbs, salt and ground black pepper. cut a pocket into each breast, cutting almost to the other side. Stuff each breast pocket with 1 ounce of the goat cheese.
Next, in a small bowl crack eg
Buttermilk- blue cheese dressing In a blender puree the tofu, buttermilk, vinegar, oil, garlic and 1 T blue
cheese. Stir in the remaining blue cheese.
Ginger salad dressing Combine all ingredients in blender container or wok bowl of food processor fitted with steel knife; process until almost smooth. May be kept refrigerated up to one week.
Holiday cheese ball Form in a ball-Roll in 1 cup pecans or walnuts. Serve on a platter with crackers.
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