Ingredients 5 lb. all-purpose flour 1 1/4 c. sugar 4 tsp. salt 1 c. instant nonfat dry milk Preparation Combine all ingredients in a large bowl. Keep in an airtight container. Store in a cook, dry place and use within 6 to 8 months. Makes about 22 cups mix.
Ingredients 2 bags (1 lb. each) fresh spinach 1/8 lb. butter − not margarine 1 tsp. minced fresh garlic 2 tbls. minced onions 1/4 cup flour 1 pint heavy cream (whipping cream) 2 teas. fresh squeezed lemon juice 1/2 tsp. Tabasco sauce (to taste) 1/2 tsp. salt 2/3 cup fresh grated Parmesan cheese 1/3 cup sour cream 1/2 cup grated Monterey Jack cheese artichoke hearts, coarsely diced Preparation Steam spinach − strain and squeeze through cheesecloth....
Ingredients 1 lb sour cherries (ripe and pitted) 6 oz sugar grated peel of half a lemon pinch of salt ground cinnamon 1 tablespoon flour and half fl oz sour cream Preparation In a large pot add water, sugar, salt, lemon peel, and cinnamon. Boil 3-4 minutes. Add cherries and simmer 4-5 minutes. In a separate bowl mix sour cream and flour, then slowly stir in hot cherry juice. Pour into the soup and boil until it thickens....
Ingredients 1 pkg. Oleo (1# butter) 1/2 pkg. chopped dates 1 cup brown sugar 1 cup chopped nuts 1 cup white sugar 3 eggs 1 tsp. Soda 5 cups flour 1 tsp. cinnamon Preparation Mix butter, brown sugar, white sugar, and eggs. Mix, sift and add soda, flour, and cinnamon. Add a little at a time. Add dates and nuts. Chill over night. Slice thin and bake @ 350 degrees, approximately 11 minutes....
Ingredients 3 tablespoons light brown sugar 1 tablespoon honey 2 tablespoons butter 1/4 cup Dijon mustard 2 tablespoons soy sauce 2 tablespoons olive oil 1 tablespoon finely grated ginger Vegetable oil Salt and freshly ground black pepper 8 salmon fillets, 6 ounces each Preparation On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger....
Ingredients 4 boneless, skinless chicken breasts, cut into strips. 1 cup zesty Italian dressing 2 teaspoons lime juice 3 teaspoons honey Preparation Place chicken in gallon ziplock bag. Combine all other ingredients and pour over. Seal and marinate for at least an hour. Pour all ingredients into a large skillet and cook over medium heat until liquid evaporates and remaining marinade becomes thick and caramelized. Coat each piece of chicken in marinade by rubbing it around on the bottom of the pan before removing it...
Ingredients 3/4 lb. boneless skinless chicken breast halves or chicken thighs, cut into 1/2-inch strips 12 fresh whole medium mushrooms 1 large red bell pepper, cut into 12 pieces 1 small zucchini or yellow summer squash, cut into 8 pieces 1/2 cup purchased honey-mustard salad dressing Preparation Place chicken strips, mushrooms, bell pepper and zucchini in large nonmetal dish or resealable food storage plastic bag. Add salad dressing; stir or turn bag to coat....
Ingredients 1 cup lightly packed fresh basil leaves 1 cup lightly packed fresh mint leaves 1 shallot chopped 1 tablespoon pine nuts 1 tablespoon honey 1/4 cup plus 3 tablespoons olive oil 6 1/2 thick eggplant slices 1 tablespoon fresh lemon juice 6 3 ounce lamp chops (about 1 inch thick) Preparation Finely chop first 5 ingredients in blender. Add 1/4 cup oil and blend well. (presto can be prepared 1 week ahead 1/4 inch thick layer olive oil over....
Ingredients Citrus-Olive Salsa: 1 cup chopped fresh orange segments 1 cup chopped honeydew melon 2 tablespoons chopped pimento-stuffed olives 2 tablespoons chopped Kalamata olives 2 tablespoons honey 1 teaspoon freshly grated gingerroot 1 teaspoon snipped fresh mint leaves 1/4 teaspoon freshly grated lemon rind 1/4 cup white balsamic vinegar 1/4 cup seedless raspberry preserves 2 tablespoons virgin olive oil 2 garlic cloves, minced 1/4 teaspoon freshly ground mixed peppercorns 1/4 teaspoon salt...
Ingredients Rémoulade Sauce 1/4 cup reduced-fat mayonnaise 1/4 cup low-fat plain yogurt 1 tablespoon chopped flat-leaf parsley 1 teaspoon Dijon mustard 1/4 teaspoon hot sauce, such as Tabasco Shrimp 2 teaspoons ground cumin 2 teaspoons paprika 1 teaspoon ground coriander 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 36 raw shrimp, peeled and deveined (about 1 pound) Preparation To prepare sauce: Mix mayonnaise, yogurt, parsley, mustard and hot sauce in a small bowl....
Ingredients 2 14 oz. cans navy or similar white beans 7 cups chicken broth 8 ounces tomato sauce 2 ham hocks (optional) 1 cup ham, chunks -or- 2-3 cups if ham hocks aren’t used 1 onion, diced 2 carrots, diced 2 stalks celery, diced 2 bay leaves 1/2 teaspoon celery salt 1 teaspoon garlic powder fresh ground black pepper 2 teaspoons apple cider vinegar Preparation In a large pot, add chicken broth and all ingredients except black pepper....
Ingredients 1 Loaf Rhodes Bread Dough, baked day old 2 tablespoons sweet & spicy mustard, divided 8 slices deli ham 8 slices sharp, white cheddar cheese 3 eggs 2 cups milk 1 1/2 cups corn flake crumbs 1/4 cup butter, melted Preparation Cut loaf into 1/2-inch slices. Place 4 slices in the bottom of a sprayed 9-inch square baking pan. Spread 1 tablespoon of mustard over the bread slices. Top with ham and cheese....
Ingredients 1 can (10.2 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (5 Count) 5 eggs Dash pepper 5 slices (1 oz each) American cheese 5 slices (1 oz each) cooked ham Preparation Heat oven to 375°F. Bake biscuits as directed on can, 12 to 16 minutes. Meanwhile, line cookie sheet with foil. Spray 12-inch skillet with nonstick cooking spray. Heat over medium heat until hot. Break eggs 1 at a time, into skillet....
Ingredients Harvest Pound Cake with Eggnog-Cranberry Glaze 3 cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups unsalted butter, softened 2 cups granulated sugar 6 large eggs 1 can (15 ounce) pure pumpkin (not pumpkin pie filling) 1 teaspoon vanilla Eggnog-Cranberry Glaze 2 Tablespoons unsalted butter, softened 3 ounces cream cheese, softened...
Ingredients 2 cups whole wheat flour 1 cup date sugar 1 1/2 teaspoons baking soda 1 cup mashed pumpkin or sweet potatoes (may use canned or fresh cooked) 1 8-oz can crushed pineapple packed in own juice, undrained 1/2 cup pineapple or orange juice 1 1/2 teaspoons vanilla extract 1/2 cup walnuts, chopped CASHEW NUT TOPPING 1 1/3 cups raw cashew nuts 1 cup soy milk, unsweetened 1/2 cup dates, pitted...
Ingredients 12 HERSHEY’S BLISS® Milk Chocolates, divided 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) Preparation Heat oven to 375°F. Remove wrappers from chocolates. Chop 4 chocolates into small pieces; place in small microwave-safe bowl. Set aside. Unroll dough to form 8 triangles. Place 1 chocolate at center of wide end of each triangle. Starting at wide end, roll to opposite point; pinch edges to seal. Place rolls, pointed side down, on ungreased cookie sheet....
Ingredients 1 half gallon milk (any kind) 2-3 tablespoons plain yogurt, with active cultures (as a starter) Preparation Create a double-boiler from two stock pots, with water in the outer one, and your half gallon of milk in the inner one. Using a thermometer (clip-on is ideal), heat milk to 185F, stirring often to prevent burning/sticking. Remove pot of milk to a cold water bath in your sink until it lowers to 110F, stirring occasionally....
Ingredients 2 cans (14.5 ounces each) reduced-sodium chicken broth 2 tablespoons soy sauce 1/4 to 1/2 teaspoon red pepper flakes 8 ounces fresh shitaki mushrooms, stemmed, caps thinly sliced (about 4 cups) 3 to 4 tablespoos rice vinegar 2 tablespoons cornstarch 1 large egg 1/2 package (7 ounces) firm tofu, cut into cubes and drained well 2 tablespoons finely grated peeled fresh ginger Preparation In a large (5-quart) pot combine the broth, soy sauce, red pepper flakes, and 2 cups of water....
Ingredients 1 cup cracked freekeh Kosher salt Preparation In a medium saucepan, bring 2 1/2 cups water to a boil. Add freekeh and 1/2 teaspoon salt. Reduce heat to medium-low and simmer, covered, until freekeh is tender and liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered, 5 minutes. Use immediately or spread on a rimmed baking sheet and let cool.
Ingredients 1 tablespoon good olive oil 3 slices thick-cut bacon, cut into 1-inch pieces 1 cup Yukon Gold potatoes, unpeeled, 1-inch-diced Kosher salt and freshly ground black pepper 5 extra large eggs 3 tablespoons milk 1 tablespoon unsalted butter 1 tablespoon fresh chives, chopped Preparation Cooking Directions Preheat the oven to 350 degrees. Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp....
