Here is the first recipe from Linda T.Linda T”s Chicken SaladSupplies:1 Rotisserie Chicken3 Celery Stalks (chopped)1 medium Red Onion (chopped2 Apples (chopped)1 handful of Grapes (sliced in half)Mayo (about 2.5 tablespoons)Pinch of SugarSplash of VinegarAdd all ingredients in a bowl and mix. Then serve plain, on lettuce wraps, croissants or anything of your choosing.
The Best Hard Boiled EggsMakes 1 dozen12 large eggs, room temperatureDirectionsPlace eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately. Remaining eggs, with shells on, may be refrigerated in an airtight container for up to 3 days.
Jalapeno Pepper JellyThis recipe is off the internet. I can't remember which site or I would give them credit. Although I did change a few things that seemed to work better for me. It has worked better than the others I've tried. 15 jalapeno peppers - 10 seeded, 5 whole2 medium bell peppers-red, yellow or orange1/3 cup lemon juice1 1/2 cups vinegar- white or cider(I like Cider)6 cups of sugar(I use less)4 ounce liquid pectin-Certo brand ONLYfood coloring-green or redRemove stems from all jalapenos. Leave 5 jalapenos whole and remove seeds from the other 10. Chop all the jalapenos very fine or puree in blender. Remove stems and seed from bell peppers and add to blender. Then add vinegar to blender. In a large pot over medium-high heat add blended pepper mixture. Bring to a boil for a full 10 minutes, stiring occasionally. Remove from heat and stir in lemon juice and sugar and bring back to a hard boil. Add "Certo: liquid pectin and food coloring. Bring back to a hard boil for ONE Full Minute. Skim off any foam that developes. Remove from heat.Have HOT Sterile 1/2 pint jars ready. Carefully and quickly strain hot jelly into jars, leaving 1/4 inch headspace. Wipe any spilled jelly from the rim of the jars. Center lids on top of jars and tighten screw bands securely. Test the seal after cooling with finger. If the middle pops up when pressed, jar is not sealed.Allow jelly to sit undisturbed for 12 hours. Moving them could break the geling process.SERVING SUGGESTIONS:* Put a block of cream cheese on a pretty plate and then pour the jelly over the top of it and use it as a dip.* Delicious over ice cream.* Use as any other jelly with PB&J.*Makes a great basting suce for grilling meat and poultry.IMPORTANT!!!Wear rubber disposable gloves when you clean the jalapenos. The oil on them is very hot and will stay on your fingers even into the next day. And, whatever you do do not touch your eyes. I learned the hard way!
Low Country Boil by Al & LInda aka "North" Country boil5 packages of cooked sausage1 1/2 pounds of raw shrimp8 corn on the cob1 large bag of carrots2 bags of pearl onions1 bag of little baby potatoes2 packages of McCorites seafood boilOld Bay seasoning5 cans of beer (important)Turkey deep fryer and gas tankfreezer paperHeat water and beer to boiling then add potatoes,onions 2 pks. of McCormicks seasoning and old bay (several shakes or so). Boil 20 minutes, about 1 beers worth. (not one of the 5 beers that go into the boil)Then add corn on the cob and carrots - drink another beer, quickly.Last add frozen shrimp and sausage.Drain ingredients and pour out over paper covered tables. Did in and eat with fingers. Don't forget to have another beer with dinner.The point of a low country boil is to meet new people. So after 5 minutes of feasting a whistle is blown and you are to proceed to another table and start a new conversation with the guests next to you. It is fun and interesting. And most important, it is very easy. ENJOY!
This is a quick version of delicious vegetable beef macaroni soup1 pound ground beef2 cups frozen mixed vegetables1 can (14-1/2 ounces) diced tomatoes, undrained1 can (14-1/2 ounces) beef broth1/4 teaspoon pepper1/2 cup uncooked elbow macaroniIn a large saucepan, cook beef over medium heat until no longer pink. stir in mixed vegetables, tomatoes, broth and pepper. Bring to a boil; add macaroni. Reduce heat;cover and simmer for 8-10 minutes or until macaroni and vegetables are tender. Makes 5 servings
Use your favorite apple pie or applesauce receipe.(sp)......add either ground cardamom, or whole cardomom, (for one pie-approx 3 rsp ground..or 1 Tbsp whole).......if you have Lavender for cooking, also add same amts of Lavender. I will bring fresh Cardomom and Dried Lavender to C C this winter/spring. Is easy to find in the ethnic markets here. I will also make a pie for one of the Creative Chicks get-together's.
Sheila Wayne - Here is a Yummie Holiday RecipePumpkin Cookie Dip Recipe Ingredients * 1 package (8 ounces) cream cheese,softened * 2 jars (7 ounces each) marshmallow creme * 1 can (15 ounces) solid-pack pumpkin * 1 teaspoon ground cinnamon * 1 teaspoon grated orange peel * Gingersnaps or vanilla wafersDirectionsIn a large bowl, beat cream cheese and marshmallow creme until smooth. Stir in the pumpkin, cinnamon and orange peel. Serve as a dip with cookies. Store in the refrigerator. Yield: 4 cups
I posted the above recipe. Got a bit confused on the profile selection so I selected anonymous. Sheila
The Pioneer Woman Cooks - Red Velvet Cake, by Ree Drummond"A Real Treat for girl get-togethers1 cup shortening13/4 cups sugar21/2 cups cake flour11/4 teaspoons salt2 large eggs1 cup buttermilk1 teaspoon vanilla extract1 teaspoon baking soda11/2 teaspoons vinegar1 ounce red food coloring11/2 teaspoons cocoa powderPreheat oven to 350 degrees. Spray 2 round 10 inch cake pans with non-stick baking spray.Blend togeether the shortening and sugar, with electric blender, set aside. Sift togethere the flour and salt, set aside. Mix the eggs, buttermilk, vanilla,baking soda, and vinegar in a seperate bowl. Alternate adding the flour mixture and the buttermilk mixture to the shortening mixture in the mixing bowl. In a small bowl, mix the red food coloring and cocoa powder. Pour into the mixing bowl. Mix until just combined, don't overbeat. Pour the batter into the cake pans and bake for 25 minutes, or until a toothpick comes out clean. Allow to cool for 20 minutes before removing the cakes from the pans.CREAM CHEESE ICING11/2 8 ounce cream cheese3/4 cup unsalted butter (11/2 sticks)11/2 pounds powered surgar1/4 teaspoon salt2 teaspoons vanilla extractWhip cream cheese and butter in mixing bowl till smooth. Sift powered sugar and add it to the mixing bowl. Add the salt and mix. Add the vanilla and mix until smoooth. Place one layer onto cake plate and plop a large spoonful of icing on it. Spread evenly over cake. Place the other cake on top face down. Ice the top... ice the sides. Refrigerate the cake for 20 minutes before cutting. ENJOY!
Taco PieSupplies: 1 lb ground beef or ground turkey1 can re-fried beanstaco seasoningmedium container sour cream1 eggshredded cheese1 package croissantscake size baking dishDirections:~ brown ground beef or turkeyadd taco seasoning - without water - add re-fried beans preheat oven to temp on croissant packageunroll croissants and lay in cake pan once beef and re-fried beans are hot and mixed, add to cake pan onto of croissants.mix sour cream and 1 egg together and spread over beef and re-fried beans. Sprinkle cheese over the top.place in oven until croissants and done.Great to eat with lettuce and hot sause.
Black Bean & Corn Salad with Lime1 (15-ounce) can black beans, drained and rinsed1 small yellow bell pepper, chopped1 small red bell pepper, chopped1 small tomato, chopped1 cup frozen corn, thawed2 scallions, chopped1 tablespoon chopped fresh cilantro1 tsp dried oregano1 tsp dried basil1/2 tsp ground cuminJuice of 1/2 limeKosher or sea salt to tasteFreshly ground black pepper to tasteCombine all ingredients in a salad bowl. Serve chilled or at room temperature.