Tuesday, May 17, 2011
PORTOBELLO MUSHROOMS
Portobello mushrooms have dark gill that look like fish gills on the under side of them. These can cause dishes made with these mushrooms to turn dark. To keep this from happening take a edge of a spoon and scrape off the gills before cutting them up.
FUDGE STRIPE COOKIE BARS
30 Fudge Shop Fudge Stripe Cookie, crushed
1/4 Cup Marg. melted and then cooled
1 Cup Flaked Coconut
1 Cup White Chocolate Morsels
1 Cup Semi-sweet Chocolate Morsels
1/2 Cup Chopped Pecans or Walnuts
1 Can(14oz.) Sweetened Condensed Milk
In a small bowl toss the cookies and butter together and then press in the bottom of a sprayed 13 x 9 glass dish. Sprinkle coconut, white choc. morsels, semi-sweet chocolate morsels and pecans over top. Then drizzle the sweetened condensed milk over all the top. Bake on 350 for 25 to 30 minutes. Or until brown around the edges. Let cool. Then cut into small squares.
1/4 Cup Marg. melted and then cooled
1 Cup Flaked Coconut
1 Cup White Chocolate Morsels
1 Cup Semi-sweet Chocolate Morsels
1/2 Cup Chopped Pecans or Walnuts
1 Can(14oz.) Sweetened Condensed Milk
In a small bowl toss the cookies and butter together and then press in the bottom of a sprayed 13 x 9 glass dish. Sprinkle coconut, white choc. morsels, semi-sweet chocolate morsels and pecans over top. Then drizzle the sweetened condensed milk over all the top. Bake on 350 for 25 to 30 minutes. Or until brown around the edges. Let cool. Then cut into small squares.
RASPBERRY MARSHMALLOW PIE
1 Cup Cool Whip, (16oz.) bowl
1 Jar (7oz.) Marshmallow Creme
1 Cup Rasberry Sherbet, softened
1 (6oz.) Container Low-fat Raspberry Yogurt
1 Cup Fresh or Frozen Red Raspberries
1 Ready-Crust Shortbread crust
In a medium bowl wisk the cool whip amd marshmallow creme together. Stir in the sherbet and yogurt. Place raspberries in crust and then spoon the whipped topping mixture over raspberries. Freeze at least 4 hours until this is firm. Take out of ref. and let stand at room temp. for 15 minutes before cutting. Store in freezer.
1 Jar (7oz.) Marshmallow Creme
1 Cup Rasberry Sherbet, softened
1 (6oz.) Container Low-fat Raspberry Yogurt
1 Cup Fresh or Frozen Red Raspberries
1 Ready-Crust Shortbread crust
In a medium bowl wisk the cool whip amd marshmallow creme together. Stir in the sherbet and yogurt. Place raspberries in crust and then spoon the whipped topping mixture over raspberries. Freeze at least 4 hours until this is firm. Take out of ref. and let stand at room temp. for 15 minutes before cutting. Store in freezer.
DORA L. WILTED SPINACH AND ONIONS
1 Bag Fresh Spinach, washed good and dried
1 Large Onion
1/2 Cup Wesson Oil
Put the spinach in a overproof bowl that wont break. Chop up the onion and add to the spinach. Take a skillet and put the oil in and get it hot but not smoking. Pour the oil over the spinach and onions. Do not put the spinach and onion in the skillet as it will cause it to wilt to much and taste bitter. Stir good and salt it. Very good. You can also do lettuce like this. I chop up iceburg lettuce if I do not have leaf lettuce. Best with a big piece of cornbread.
1 Large Onion
1/2 Cup Wesson Oil
Put the spinach in a overproof bowl that wont break. Chop up the onion and add to the spinach. Take a skillet and put the oil in and get it hot but not smoking. Pour the oil over the spinach and onions. Do not put the spinach and onion in the skillet as it will cause it to wilt to much and taste bitter. Stir good and salt it. Very good. You can also do lettuce like this. I chop up iceburg lettuce if I do not have leaf lettuce. Best with a big piece of cornbread.
DORA L. SPINACH
2 Cans Spinach, drained good
1 Tablespoon Butter
Salt and Pepper
Drain the spinach good and put in a skillet. Add the butter and salt and some pepper. Let fry for around 10 minutes. Can put hot sauce over it.
1 Tablespoon Butter
Salt and Pepper
Drain the spinach good and put in a skillet. Add the butter and salt and some pepper. Let fry for around 10 minutes. Can put hot sauce over it.
DORA L. CREAMED CORNBREAD
1 Box Jiff Corn Bread Mix
1 Can Cream Style Corn
Make the cornbread up according to the directions on the box. When finished mixing it up add the can of cream style corn to the mix. Bake by directions on box. I add about 5 more minutes to the time. This will taste more like a dessert and is real good. Ref. any leftovers.
1 Can Cream Style Corn
Make the cornbread up according to the directions on the box. When finished mixing it up add the can of cream style corn to the mix. Bake by directions on box. I add about 5 more minutes to the time. This will taste more like a dessert and is real good. Ref. any leftovers.
Sunday, May 15, 2011
OVEN ROASTED BRUSSEL SPROUTS
1 Bag Frozen Brussel Sprouts or 2 Lbs. fresh
Extra Virgin Olive Oil
Salt and Pepper to taste
Preheat oven to 350. If using fresh brussel sprouts wash then trim off the outer leaves and most of the core. This will not let them be so bitter. Put the brussel sprouts in a sprayed glass baking dish. Drizzle with olive oil. Add the salt and pepper. Bake for 15 to 20 minutes or until they are tender. Stir them after the first 10 minutes. I put foil on mine so they will not burn on top or dry out and take it off the last 5 minutes of cooking.
Extra Virgin Olive Oil
Salt and Pepper to taste
Preheat oven to 350. If using fresh brussel sprouts wash then trim off the outer leaves and most of the core. This will not let them be so bitter. Put the brussel sprouts in a sprayed glass baking dish. Drizzle with olive oil. Add the salt and pepper. Bake for 15 to 20 minutes or until they are tender. Stir them after the first 10 minutes. I put foil on mine so they will not burn on top or dry out and take it off the last 5 minutes of cooking.
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