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2nd-Dec-2005 08:46 am - Valentine Sugar Cookies
E) Proud American and Christian
1 cup Butter or margarine -- softened
1 1/2 cups Sugar -- confectioner's
1 Egg -- lightly beaten
1 teaspoon Vanilla extract
1 teaspoon Almond extract
2 1/2 cups Flour -- all purpose
Red decorators sugar ( opt.)

In a mixing bowl, cream butter and sugar. Add egg and extracts. Stir in flour;
mix well. Chill for several hours. On a lightly floured surface, roll dough to
1/4 inch thickness; cut with a 2 1/2 or 3 inch heart shaped cookie cutter.
Place on ungreased baking sheets; sprinkle with red sugar, if desired. Bake at
375F for 8 to 10 minutes or until lightly browned.
1st-Dec-2005 08:49 pm - Potato Perogies
E) Proud American and Christian
INGREDIENTS:

* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
* 1/4 egg, beaten
* 2 tablespoons and 2 teaspoons cold water
* 1/4 pound bacon
* 1-1/4 pounds baking potatoes
* 1/4 cup shredded Cheddar cheese
* salt and pepper to taste
* 1 ounce bacon
* 1/4 (32 ounce) jar sauerkraut - drained, rinsed and minced
* 2-1/4 teaspoons sour cream
* salt and pepper to taste


DIRECTIONS:

1. To Make Dough: In a medium bowl combine the flour, salt, egg and water. Mix all together to form dough; cover bowl and set aside.
2. To Make Potato Filling: Place potatoes in a large pot. Add water to cover, bring to a boil, and boil for 25 to 35 minutes or until tender. Remove potatoes from water and mash. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and stir into mashed potatoes. Stir in cheese and season with salt and pepper.
3. To Make Sauerkraut Filling: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and place in a medium bowl. Stir in sauerkraut, then sour cream. Mix well.
4. Roll reserved dough out on a floured surface. Cut circles out of dough, using a small round container. Place a spoonful of potato or sauerkraut filling in the center of each circle and fold over, pinching edges together to seal. Bring a large pot of lightly salted water to a boil; drop perogies in boiling water and cook for 4 to 5 minutes, or until they float.
E) Proud American and Christian
3 extra-large eggs, lightly beaten
1 cup sugar
2 tablespoons unsalted butter, melted
1 cup dark corn syrup
1 teaspoon vanilla
1/4 cup Whiskey (I use Jack Daniel's)
1/2 cup semi-sweet chocolate morsels
1 cup whole pecans
1 10-inch pie crust

Preheat oven to 375 degrees F. Combine eggs, sugar, butter, syrup, vanilla and Jack Daniel's Tennessee. Mix well then strain. Sprinkle chocolate chips over the bottom of the unbaked pie crust; cover with pecans. Pour filling over chips and pecans. Bake for 35 to 40 minutes or until a knife inserted halfway between the center and the edge comes out clean. Set aside for at least 30 minutes before cutting. Makes 6 to 8 servings.
24th-Nov-2005 01:00 pm - JIFFY CORN PUDDING
E) Proud American and Christian
1 can whole kernel corn, drained
1 can cream corn
1 stick butter
1 (8 oz.) pkg. sour cream
1 box Jiffy corn bread mix

Melt butter in dish. Put in corn and cream. Mix together well. Sprinkle corn bread mix over corn and stir all together. Bake 45 minutes at 350 degrees.
24th-Nov-2005 09:18 am - Corn Pudding B
E) Proud American and Christian
1 can (15-1/2 oz.) whole kernel corn, drained

1 can (15 oz.) cream-style corn

1 pkg. (8-1/2 oz.) corn muffin mix

1 cup sour cream

1/4 cup (1/2 stick) butter or margarine, melted

3 eggs

PREHEAT oven to 375°F. Mix all ingredients until well blended.

SPOON into 13x9-inch baking dish sprayed with cooking spray.

BAKE 35 to 40 minutes or until golden brown. Serve with additional butter, if desired.
24th-Nov-2005 09:13 am - Corn Pudding A
E) Proud American and Christian
INGREDIENTS:

* 2 (10 ounce) packages frozen corn kernels, thawed
* 6 eggs
* 3 1/2 cups milk
* 1/2 cup butter, melted
* 4 tablespoons all-purpose flour
* 1 cup white sugar

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a blender or food processor blend the eggs very well. Add in the flour and sugar and blend well. Add the milk and blend slightly. Finally mix in the corn by hand. Stir in the melted butter and pour the mixture into a large casserole dish.
3. Bake at 350 degrees F (175 degrees C) for about 45 minutes. When the pudding is done the center should be solid and the top should have a nice golden brown color. Let rest for approximately 15 minutes then serve warm.
22nd-Nov-2005 06:19 pm - Pumpkin-Potato Soup Recipe
stew
This is a really good recipe. I love it, I love it, I looove it! I highly recommend you cook the potatos and smush them a bit before you put them in the soup though.


PUMPKIN-POTATO SOUP


PREP: 25 minutes
COOK: about 45 minutes
MAKES: about 12 cups or 12 first-course servings


2 tablespoons olive oil
1 large onion, coarsely chopped
3 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspooons gound coriander
1/8 teaspoon ground red pepper (cayenne)
1 can (29 ounces) pure pumpkin (not pumpkin-pie mix)
1 can (14 1/2 ounces) chicken broth (1 3/4 cups)
1 large all-purpose potato (8 ounces), peeled and cut into 1” chunks
1 tablespoon sugar
1 1/2 teaspoon salt
1/8 teaspoon coarsely ground black pepper
plain low-fat yogurt and toasted pumpkin seeds (optional)


1. In 6-quart saucepot, heat oil over medium heat until hot. Add onion, and cook 20 minutes or until tender and golden ,stirring occasionally.
2. Add garlic, cumin, coriander, and ground red pepper, and cook 1 minute, stirring. Stir in pumpkin, broth, potato, sugar, salt, black pepper, and 6 cups water; heat to boiling over high heat. Reduce heat to medium-low; cover and simmer 20 minutes or until potato is fork-tender.
3. Remove saucepot from heat. Following manufacturer’s directions, use electric hand blender to puree pumpkin mixture in saucepot until very smooth. (Or, in blender at low speed, with center part of cover removed to allow steam to escape, blend pumpkin mixture in small batches until very smooth. Pour blended soup into large bowl after each batch. Return blended soup to saucepot.) Reheat soup over medium heat until hot. Serve with yougurt and pumpkin seeds if you like.
10th-Nov-2005 11:12 am(no subject)
me: newest
thai chicken curry:
1 can unsweetened coconut milk
1 tablespoon chopped fresh ginger
1 clove garlic, chopped
1/2 small onion, chopped
1 teaspoon grated lemon peel
1/2 teaspoon red pepper flakes
2 teaspoons paprika
1 teaspoon curry powder
1 1/2 lb skinless chicken breasts, cut into 2 inch strips
1 to 2 tablespoons of fish sauce* (found mine at that international supermarket)
12 oz of fresh spinach
1/2 cup basil, cut into strips
1/2 teaspoon salt
cooked rice

1. puree 1/2 cup of the coconut milk, ginger, garlic, onion, lemon peel, pepper flakes, paprika & curry in blender.

2. heat coconut milk mixture in skillet over medium-high heat. cook til it gets thicker..maybe 2 minutes.
add chicken, remaining coconut milk & fish sauce.
heat to boiling, then reduce heat to low. simmer, uncovered for about 10 minutes or til chicken is done.
stir in salt, basil & spinach (a handful at a time)

serve over rice.

i doubled this recipe last night. i also had to thicken the sauce up with cornstarch, since it was a bit too runny for me.
i didn't have basil and i forgot to get more garlic while shopping, so i didn't add those.

oh, and a tip for peeling ginger root....use a spoon to peel it :)
i love fresh ginger...it smells so nice. i added the ginger peels and some extra lemon peel to water and simmered it on the stove..smelled nice! :)


anyway, here are the photosCollapse )

*fish sauce STINKS if you don't already know, so beware!
3rd-Nov-2005 08:28 pm - Sherbet Punch
E) Proud American and Christian
Sherbet Punch
2 qt lime sherbet
2 qt ginger ale
2 gt 7-up (R) or Sprite (R)

Mix equal parts sherbet, 7-up and ginger ale to desired taste and consistency. Makes 1 average bowl of punch. Can increase as needed. This recipe is also good with raspberry or orange sherbet.
2nd-Nov-2005 01:34 pm(no subject)
me: newest
one pot meal


1 lb of ground beef
1 1/2 cups chopped onion
1 cup chooped green pepper
brown the above in skillet.
after it cooks, add:
2 cans black-eyed peas
1 can tomatoes
1/2 tsp salt
1/2 tsp pepper
simmer about 30 minutes.

this is good with some cornbread!
2nd-Nov-2005 12:40 pm - Bourbon Balls
E) Proud American and Christian
Bourbon Balls

3 cups finely crushed vanilla wafers (about 75)
2 cups powdered sugar
1 cup finely chopped pecans or walnuts (about 4 ounces)
1/4 cup cocoa
1/2 cup bourbon (Substitute the bourbon for rum and call these Rum Balls.)
1/4 cup light corn syrup
Powdered or granulated sugar

Mix crushed wafers, powdered sugar, pecans and cocoa. Stir in bourbon and corn syrup. Shape mixture into 1-inch balls. Roll in powdered sugar. Refrigerate in tightly covered container several days before serving.
2nd-Nov-2005 12:32 pm - Yams for Health
E) Proud American and Christian
Yams for Health

4 medium Yams, peeled and sliced

1/2 t Finely shredded orange peel

1/2 c Orange juice

1 T Brown sugar

1/4 t Salt

1/4 t Cinnamon

1/8 t Allspice



In a large skillet, bring 1" of water to a boil. Add yams. Cover and

simmer for 20 minutes or until they are tender. Drain. In a small

bowl, mix orange peel, orange juice, brown sugar, salt, cinnamon and

allspice. Pour over yams in skillet. Cook and stir until bubbly.

Simmer, uncovered, for 5 minutes, spooning sauce over potatoes

occasionally to make a glaze.



Per serving: 135 calories, 0 fat.
2nd-Nov-2005 12:17 pm - Potato Pirogies
E) Proud American and Christian
Potato Pirogies

INGREDIENTS:



* 1/2 cup all-purpose flour

* 1/4 teaspoon salt

* 1/4 egg, beaten

* 2 tablespoons and 2 teaspoons cold water

* 1/4 pound bacon

* 1-1/4 pounds baking potatoes

* 1/4 cup shredded Cheddar cheese

* salt and pepper to taste

* 1 ounce bacon

* 1/4 (32 ounce) jar sauerkraut - drained, rinsed and minced

* 2-1/4 teaspoons sour cream

* salt and pepper to taste









DIRECTIONS:


1. To Make Dough: In a medium bowl combine the flour, salt, egg
and water. Mix all together to form dough; cover bowl and set aside.

2. To Make Potato Filling: Place potatoes in a large pot. Add water to
cover, bring to a boil, and boil for 25 to 35 minutes or until tender.
Remove potatoes from water and mash. Place bacon in a large, deep
skillet. Cook over medium high heat until evenly brown. Drain, crumble
and stir into mashed potatoes. Stir in cheese and season with salt and
pepper.

3. To Make Sauerkraut Filling: Place bacon in a large, deep skillet.
Cook over medium high heat until evenly brown. Drain, crumble and place
in a medium bowl. Stir in sauerkraut, then sour cream. Mix well.

4. Roll reserved dough out on a floured surface. Cut circles out of
dough, using a small round container. Place a spoonful of potato or
sauerkraut filling in the center of each circle and fold over, pinching
edges together to seal. Bring a large pot of lightly salted water to a
boil; drop pirogies in boiling water and cook for 4 to 5 minutes, or
until they float.
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