dukat76 | August 30, 2008
Hot Artichoke Dip
1/2 cup (2 ounces) grated Romano cheese1 large clove garlic1 (10 ounce) package frozen chopped spinach, thawed, firmly squeezed to remove moisture1 (6 1/4 ounce) jar artichoke hearts, drained and patted dry1 (8 ounce) container soft garlic cream cheese2 large eggs1 cup (4 ounces) shredded mozzarella or Monterey jack cheeseTortilla chips, sour cream [...]
dukat76 | August 30, 2008
Oysters Johnny Reb
2 quarts oysters, drained1/2 cup finely chopped parsley1/2 cup chopped scallions2 tablespoons lemon juice1/2 cup butter or margarine, melted2 cups fine cracker crumbs1 tablespoon Worcestershire sauceSalt and pepper, to tasteTabasco? saucePaprika6 tablespoons milk6 tablespoons light cream
Place a layer of oysters in bottom of greased, shallow, 2-quart baking dish. Sprinkle 1/2 each of the [...]
dukat76 | August 30, 2008
Peach Cottage Pudding
1 (29 ounce) can sliced peaches1/4 cup chopped nuts1/2 cup Log Cabin? Syrup2 tablespoons Minute? Tapioca1/4 cup butter or margarine1/2 cup granulated sugar1 egg1 teaspoon vanilla extract1/2 teaspoon ginger1/4 teaspoon nutmeg1 1/2 cups Log Cabin? Pancake and Waffle Mix1/2 cup milk
Drain peaches, reserving 3/4 cup of the syrup. Place peaches in well-greased 9-inch [...]
dukat76 | August 30, 2008
Spaghetti and Eyeballs
1 1/2 pounds ground beef1 cup seasoned bread crumbs1 tablespoon ketchup1 egg1/4 teaspoon pepper1/2 teaspoon oregano1 (7 ounce) jar pimiento-stuffed olives1 (14 ounce) jar spaghetti sauce3 quarts water1 teaspoon salt1 (8 ounce) package spaghetti2 tablespoons butter or margarine
Preheat oven to 350 degrees F.
Mix ground beef, bread crumbs, ketchup, egg, pepper, and oregano in [...]
dukat76 | August 30, 2008
Impossible Herbs ‘n’ Onion Pie
Serves 6.
3 onions, sliced thin and separated into rings3 eggs 1/4 cup butter 1 cup Bisquick 1/2 pound bacon, fried crisp and crumbled1/4 teaspoon dried savory leaves 1 1/4 cups milk 1/4 teaspoon dried basil leaves 2 teaspoons Worcestershire sauce1/4 teaspoon dried parsley leaves
Heat oven to 400 degrees F. Grease a [...]
dukat76 | August 30, 2008
Uptown Cafe Dolce Torneise
Source: Uptown Cafe – Louisville, Kentucky
NOTE: This recipe calls for raw egg yolks, which the U.S. government has named as a potentially hazardous food. Raw eggs should not be eaten by young children, pregnant women, the elderly or those with a compromised immune system.
Pasteurized egg whites are available at some stores. [...]
dukat76 | August 30, 2008
Grasshopper Brownies
Submitted to Recipe Goldmine by ltlgranny (Linda)
1 box chewy fudge brownie mix1 container prepared cream cheese frostingGreen food coloring1 cup (6 ounce package) semi-sweet chocolate chips1/4 cup (1/2 stick) butterAndes mints
Prepare fudge brownie mix as directed on package. Let cool completely.
Cut brownies. Mix about 5 drops of green food coloring into frosting; frost individual [...]
dukat76 | August 30, 2008
Holiday Billy Goats
Posted by Cookin’Mom at recipegoldmine.com 11/12/2001 10:35 pm
Source: The Army, Navy, and Air Force Times Magazine, November 1978 – Recipe by WILSON BWVB02B
1 cup butter or margarine1 1/2 cups granulated sugar3 egg yolks1 teaspoon vanilla extract2 1/2 cups flour1 teaspoon baking soda1/8 teaspoon salt1 teaspoon cinnamon1/4 teaspoon ground cloves2 tablespoons buttermilk4 cups nuts, [...]
dukat76 | August 30, 2008
Rainbow Butter Cookies
1 cup butter1 1/2 cups granulated sugar1 egg1 teaspoon vanilla extract2 1/2 cups all-purpose flour1 teaspoon baking soda1 teaspoon cream of tartar1/4 teaspoon saltFood coloring, three colors of choice
Cream butter and sugar together. Blend in egg and vanilla extract.
Sift dry ingredients together and add to butter mixture. Mix well. Divide dough into 3 [...]
dukat76 | August 30, 2008
Prune Puree
A good substitute for Sunsweet’s Lighter Bake.
Combine 1 1/3 cups (8 ounces) pitted prunes and 6 tablespoons water in container of food processor. Pulse on and off until prunes are finely chopped.
Makes 1 cup.
This mixture can be used as a substitute for fat in baking – use 1 tablespoon puree for 1 tablespoon fat. [...]
