Sweet Potato Pies

Posted on February 21, 2012 by Chef

Ingredients
2 unbaked 9-inch (2-cup volume) pie shells
2 large or 3 medium (about 1 1/2 to 2 lb. total) sweet potatoes
1/2 cup (1 stick) butter or margarine, softened
1 cup granulated sugar
2/3 cup (5 fluid-ounce can) NESTL? CARNATION? Evaporated Milk
2 large eggs, beaten
2 tablespoons packed brown sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
Whipped cream

Directions
COOK sweet potatoes in boiling water for 45 to 50 minutes or
until tender. Drain, cool slightly and peel.

PREHEAT oven to 425? F.

MASH warm sweet potatoes and butter in large bowl.
Stir in granulated sugar, evaporated milk, eggs and brown sugar.
Stir in lemon juice, vanilla extract, cinnamon, nutmeg and salt.
Pour into pie shells.

BAKE for 15 minutes. Reduce heat to 350? F; bake for 30 to 40
minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours. Top with whipped cream.
Serve immediately or refrigerate.

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Hushpuppies With Rotel Tomatoes

Posted on February 21, 2012 by Chef

1 1/2 cup self rising cornmeal
1/2 cup self rising flour
1 tsp sugar
1 egg
1 small onion, chopped ( I use more)
1 can Rotel Tomatoes with green chilies

Combine all ingredients and drop by teaspoon or tablespoon
(whatever size yuou prefer) in hot oil, or along with fish
you are frying.  Brown to your taste.

You need to flip them over while frying in order for them to
cook through and through.  My grandchildren like to dip them
in catchup only, they will make a meal out of just hush puppies.
Hope you enjoy them as much as we do.

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Peanut Butter Fudge

Posted on February 21, 2012 by Chef

2 1/2 c. sugar

1/2 stick butter or margarine

1 can (5 oz) Evaporated Milk

1 Jar (7 1/2oz) Marshmallow Fluff

3/4 tsp. salt

9 oz Peanut Butter (creamy or chunky)

Grease a 9-inch square baking pan; set aside. In large saucepan combine first 5 ingredients. Stir over low heat until blended. Over medium heat, bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 5 minutes. Remove from heat, stir in peanut butter until blended. Turn into greased pan and cool. Makes 2 1/2 pounds.

Hint: As with all fudge recipes, cooking time will vary depending on factors such as humidity and altitude. For best results, use the softball test to make sure the fudge has been cooked enough.

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Easy Apple Nut Squares

Posted on February 21, 2012 by Chef

3 eggs

1 3/4 c. sugar

1 cup oil

2 cups flour

1 tsp. baking soda

1 tsp. cinnamon

1/4 tsp. salt

5 apples, pared and diced

1 cup chopped walnuts

Blend together eggs, sugar and oil.  Sift flour, soda, cinnamon and salt into egg mixture. Fold in apples and nuts.  Bake at 350 for 30 minutes.  I use 9 x 13 pans.  You could also add coconut, raisins and even a handful of chocolate chips.

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Tomato Spaghetti Bake  

Posted on February 21, 2012 by Chef

Recipe Overview:

Servings:           8

Preparation Time:     20 minutes

Cook Time:     20 minutes

Ingredients:

1         pound     lean ground beef

1/2         cup     chopped onion

1/4         cup     chopped green bell pepper

1         (28 ounce) can Red Gold® Crushed Tomatoes

1         (8 ounce) can     Red Gold® Tomato Sauce

8         ounces     spaghetti, cooked and drained

1/2         cup     grated Parmesan cheese

2            eggs , beaten

1         teaspoon     butter

1         cup         cottage cheese

1         cup         shredded mozzarella cheese

Directions:

Preheat oven to 350o F. In a large skillet, brown ground beef, onion and green bell pepper; drain well. Stir in RED GOLD® CRUSHED TOMATOES and RED GOLD® TOMATO SAUCE; stir to combine.

In a large bowl combine spaghetti, Parmesan cheese and eggs; mix well.In a 9X13 inch baking dish place ½ of the meat and tomato mixture. Top with ½ of the spaghetti. Spread ½ cottage cheese over spaghetti layer. Repeat layers. Sprinkle top with mozzarella cheese. Bake for 20 minutes or until cheese melts.

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Amazing Apple Cake

Posted on February 21, 2012 by Chef

1 1/4 cup white sugar

2. cups all-purpose flour

2. tsp ground cinnamon

2 tsp baking soda

3/4 cup vegetable oil

2 tsp Vanilla extract

2 eggs (3 if small)

1 cup chopped walnuts or almonds (I mixed both)

5 apples chopped

Pre-heat oven to 350.  In a Medium bowl, stir together sugar, flour cinnamon and baking soda.  Add eggs, oil and vanilla.  Mix well.  Add nuts and apples.  Mix until all the apples are evenly coated.  Grease a 9 X 9 inch pan.  Bake for 45 to 50 minutes in a pre-heated oven.  Dust with powdered sugar or leave plane.  Serve warm or cool.

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Breads Baked Muffins

Posted on February 21, 2012 by Chef

Ingredients:

1/2     cup  Sugar
1          tbl  Baking powder
2          cup  Kellogg’s all-bran cereal
1 1/4    cup  Skim milk
1/3rd   cup Apple sauce
1          Egg beaters 99% real egg pro
1 1/4    cup  Flour

Method:
Stir together flour, sugar & baking powder . In a large mixing
bowl combine cereal & milk. Let stand 5min or until cereal
softens.
Add egg beater and applesauce. Beat well. Add flour mixture
stirring only until combined. Pour into 12 muffin cups.
Bake at 400 degrees for 20 min until lightly brown. Serve warm.

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Lemon Jello Salad

Posted on February 20, 2012 by Chef

1 pkg. lemon jello

1 small pkg. cream cheese

½ pt. WHIPPED cream

1 small can pineapple, drained

1 small can fruit cocktail, drained

1 C. small marshmellows

nuts if desired

Add hot water to jello, stir until dissolved, melt cream cheese into it, as well as possible.  Let set till starts to thicken.  Add rest of ingredients, and mix evenly.  Chill..

(this freezes well and for quite a long time)

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BBQ Beef Sandwiches

Posted on February 20, 2012 by Chef

3 pounds beef chuck

2 onions, chopped

1 can (28 oz) diced tomatoes with juice

1/4 cup distilled white vinegar

1/2 cup water

3 Tablespoons sugar

1/3 of a 10 oz fluid bottle of Worcestershire sauce

Salt and pepper to taste

1) Place roast in a crock pot and sprinkle with diced onions. Cover with tomatoes, water, sugar and Worcestershire sauce. Season with salt and pepper.

2) Cook on high for 8 hours, then remove meat and shred it while removing and discarding any bones, fat and gristle. Put shredded beef back in crock pot and cook until liquid is reduced.

3) Serve on hamburger buns. (I tend to put a lettuce leaf on the bun first in order to keep the bottom bun from getting soggy if I didn’t cook the juices down enough.)

Enjoy and be prepared for endless compliments!

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Meatloaf Mexicana

Posted on February 20, 2012 by Chef

Adapted from Gooseberry Patch’s 101 Hearty Recipes

I increased the amount of lean ground beef to 1 pound and used oatmeal instead of dry bread crumbs.  In place of Monterey Jack cheese, I used 4 Cheese Blend.  The recipe called for jalapeno and I substituted pickled jalapeño slices.

For meatloaf:

1 pound ground sirloin

1 pound ground pork

1 1/4 cups 4 Cheese Blend, divided

1/2 cup taco sauce

1 cup quick cooking oatmeal

2 eggs, beaten

1 tablespoon fresh parsley, minced

2 teaspoons pickled jalapeno, finely diced

1 teaspoon salt

For toppings:

iceberg lettuce, shredded

tomatoes, chopped

onions, chopped

shredded cheese

additional taco sauce

Combine ground sirloin, ground pork, 1 cup of cheese, taco sauce, oatmeal, eggs, parsley, jalapeno and salt.  Don’t over mix.  Pat into a 9? x 5? loaf pan that has been sprayed with non-stick spray. Bake at 350 degrees for one hour or until cooked thoroughly.    Still looks like meatloaf Top it with lettuce, tomato, onions, cheese and taco sauce.

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