Recipe page 18
ANTS ON A LOG
| 1 BUNCH OF CELERY 1 CUP OF PEANUT BUTTER 1 PKG OF RAISENS |
| Seperate the stalks of celery. Rinse well & cut off the ends. Discard ends. Pat dry & cut into smaller stalks. Spread peanut butter into the celery & line with the raisens. |
SIMPLE SHRIMP DIP
| 2 16 OZ PKGS CREAM CHEESE 2 CANS OF SHRIMP, DRAINED 2 TBL WORCESTERSHIRE SAUCE 2 TBL LEMON JUICE 2/3 JAR OF HORSERADISH KETCHUP |
| Mix cream cheese with shrimp, worcestershire sauce & lemon juice. Mix carefully so the shrimp doesnt get totally mashed. Shape into a dome on serving platter. Cover with horseradish mixed with ketchup to taste. Chill until serving time. Serve with crackers. I like it with wheat thins or ritz. |
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BAKED ZITI
| 1 POUND HAMBURGER 1 POUND GROUND SAUSAGE 2 ONIONS CHOPPED, LEAVING THEM IN LARGE CHUNKS 2 BELL PEPPERS,CHOPPED 2 CANS (28 OZ EACH) CHOPPED TOMATOES 2 CLOVES OF CRUSHED GARLIC, I USE THE JAR KIND DRIED BASIL TO TASTE SALT & PEPPER TO TASTE 2 BOXES (16 OZ EACH) ZITI OLIVE OIL 3 CUPS OF SHREDDED CHEESE, I USE A COMBO OF ITALIAN CHEESES |
| Preheat oven to 350*. In a large bowl combine the first 8 ingredients just until mixed. Transfer to a large skillet & cook meat is cooked well through. If mixture seems a little dry add some water or a little red wine. While this is cooking, cook the 2 boxes of Ziti according to pkg directions & drain but do not rinse. In a bowl, large enough for the macaroni as well as the sauce you are making, toss the macaroni with the olive oil. When sauce is done add to the macaroni & toss to coat evenly. Place in deep aluminum pan ( such as a Turkey pan ) & sprinkle with all the cheese. Bake, covered with foil for about half an hour. Uncover & bake for an additional 15 minutes. |
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MEATLOAF WITH CREOLE SAUCE
| 1 1/2 POUNDS GROUND MEAT 1/2 TEASPOON SALT 1/2 TEASPOON DRY MUSTARD DASH BLACK PEPPER 1/2 CUP FINELY CHOPPED ONION 3/4 CUP DRY BREAD CRUMBS 1 CAN (5.3 OZS) EVAPORATED MILK 1 TABLESPOON CORNSTARCH 2 EGGS, SLIGHTLY BEATEN |
CREOLE SAUCE
| 1 SMALL GREEN BELL PEPPER, CHOPPED 1 SMALL ONION, CHOPPED 1 CAN (2 OZS) SLICED MUSHROOMS 2 TABLESPOONS BUTTER 1 1/2 CUPS TOMATO JUICE 1 TABLESPOON CORNSTARCH DASH HOT PEPPER SAUCE 1/2 TEASPOON DRIED THYME LEAVES SALT IF DESIRED |
| In a bowl combine all the ingredients for the meatloaf. Mix & blend well to a smooth consistency. Place meat in a greased loaf pan. Smooth top. Bake at 350* for about an hour or until meatloaf is done. In the meantime, prepare sauce. Melt butter in saucepan. Add green pepper, onion & mushrooms. Saute, for a few minutes until vegetables are softened but not browned. In a bowl mix cornstarch with a little tomato juice. Add remaining tomato juice to the pepper, onion mushroom mixture. Return to heat & bring to a boil. Add cornstarch mixture, stirring well. Add hot pepper sauce, thyme leaves. Bring to a boil & let it continue to boil for 1 to 2 minutes until sauce thickens. Serve sauce over meatloaf, Yummy... |
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SPINACH MANICOTTI
| 1 PKG (10 OZ) SPINACH 2 CUPS RICOTTA CHEESE 1 1/2 CUPS GRATED MOZZARELLA CHEESE 3/4 CUP GRATED PARMESAN CHEESE 1/4 CUP FINELY CHOPPED ONION 1 EGG 1 TEASPOON PARSLEY 1 CLOVE GARLIC, MINCED 1/2 TEASPOON BLACK PEPPER 2 JARS (28 OZ) SPAGHETTI SAUCE 1 1/2 CUPS WATER 1 PKG MANICOTTI SHELLS |
| Wash spinach & drain well. Cook in a pot with the water clinging to the leaves, just until tender. They will look wilted. Drain & squeeze out any remaining water. Chop. Combine in a large bowl with ricotta cheese, 1 cup of mozzarella cheese,1/4 cup Parmesan cheese, onion, egg, parsley, garlic & pepper. Combine spaghetti sauce & water. Pour 1 cup of the sauce in the bottom of a 9x13 inch pan. Stuff uncooked shells with the cheese mixture. Place over the sauce in the pan. Pour remaining sauce over the top. Then top with remaining cheeses. Cover & refrigerate overnight. Remove from the frig 30 minutes before putting in the oven. Bake uncovered at 350* for 40 to 50 minutes. |
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BAKED SPAGHETTI
| 1 EGG, BEATEN 2 TEASPOONS MINCED DRIED ONION 1/2 CUP SOUR CREAM 1/4 CUP MILK 1/2 TEASPOON SALT BLACK PEPPER TO TASTE 2 CUPS (16 OZS) SHREDDED MONTEREY JACK CHEESE 1 10 OZ PKG FROZEN SPINACH, THAWED & SQUEEZED DRY 4 OZS SPAGHETTI, COOKED & DRAINED 4 TABLESPOONS GRATED PARMESAN CHEESE |
| Preheat oven to 350*. Lightly grease a 10x6x2 inch baking dish & set aside. In large bowl, combine egg, onion, sour cream, milk, salt, pepper & 2 tablespoons Parmesan cheese. Add Monterey Jack cheese & mix well. Add the spinach & cooked spaghetti & toss to combine well. Place mixture in prepared dish & sprinkle with remaining Parmesan cheese. Bake for 15 minutes covered, remove cover &continue baking for 15 minutes more. |
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MARMALADE GLAZED CARROTS
| 1 PKG (32 OZ) FRESH BABY CARROTS 1/2 CUP MARMALADE 1 TABLESPOON WATER 2 TABLESPOON BROWN SUGAR 1 TABLESPOON BUTTER 1/2 TEASPOON CINNAMON 1/4 TEASPOON NUTMEG 1 TABLESPOON CORNSTARCH 2 TABLESPOON WATER SALT & PEPPER TO TASTE |
| Combine all ingredients in crock pot & cook on low for 7 to 9 hours, until carrots are tender. About 15 minutes before serving, make a paste of the cornstarch & cold water. Stir into carrots. Taste & adjust seasonings. |
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JOHNNY CAKE
| 1 CUP CORNMEAL, YELLOW OR WHITE 1 TEASPOON BAKING POWDER 1/2 TEASPOON BAKING SODA 1/2 TEASPOON SALT 2 LARGE EGGS 1 CUP CREAM STYLE CORN 1/4 CUP VEGETABLE OIL 1 CUP SOUR CREAM |
| Preheat oven to 400*. Grease a 10 inch iron skillet, set aside. In a large bowl mix together cornmeal, baking powder, soda & salt. Add eggs & mix well. Stir in corn, oil & sour cream. Pour into prepared skillet. Bake for 20 to 25 minutes or until well browned. For a crisper crust, heat skillet until smoking hot before adding batter. I got that tip from my Grandmother. |
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CHEESECAKE SUPREME
| 1 1/2 CUPS GRAHAM CRACKER CRUMBS 1/2 CUP WHITE SUGAR 1/4 CUP BUTTER, MELTED 5 (8 OZ) PKGS CREAM CHEESE, SOFTENED 5 EGGS 2 EGG YOLKS 1 3/4 CUPS WHITE SUGAR 1/8 CUP ALL-PURPOSE FLOUR 1/4 CUP HEAVY WHIPPING CREAM |
| Preheat oven to 400*. Mix graham cracker crumbs, 1/2 cup white sugar & the melted butter together. Press mixture into the bottom of a 9 or 10 inch spring form pan. In a large bowl combine cream cheese, eggs & egg yolks. Mix until smooth. Add the remaining 1 3/4 cups white sugar, flour & heavy cream. Blend until smooth. Pour batter into prepared pan. Bake at 400* for just 10 minutes, then turn down the temperature to 200* & continue baking for 1 hour or until filling is set. Cool the cheesecake completely before you refrigerate. |
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PEACH COBBLER DUMP CAKE
| 1 (18.25 OZ) PKG YELLOW CAKE MIX 1 (32 OZ) CAN SLICED PEACHES IN HEAVY SYRUP 1/2 CUP BUTTER, MELTED GROUND CINNAMON FOR SPRINKLING |
| Preheat oven to 375*. Pour peaches along with the syrup into the bottom of a 13x9x2 inch pan. Sprinkle evenly with the cake mix & press down firmly. Drizzle the melted butter evenly over the cake mix. Sprinkle the cinnamon lightly over the top. Bake for 45 minutes. Serve warm or cooled with ice cream. |
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