4 Cups Graham Crackers, crushed
1/4 Cup Butter or Marg.
2 Tablespoons Sugar
1 Large Box Instant Vanilla Pudding and Pie Filling
21/2 Cups Milk
3 Bananas, sliced
2 Cups Whipped Cream
1/2 Cup Toasted Shredded Coconut
Preheat oven to 350. Mix the graham cracker, butter and sugar in a medium bowl. Press into the bottom of a 9x9x2 glass pan. Bake for 10 minutes. Let cool for 30 minutes.
Make up pudding according to directions. Spread over crust. Top with banana slices. Place whipped cream over the banana slices. Sprinkle with the coconut. Cover and ref. for 1 hour before serving. You can make a bigger version of this by adding more pudding and bananas and coconut and whipped cream. Can also sprinkle chopped pecans over top of coconut.
Tuesday, May 31, 2011
NEW USES FOR VINEGAR IN COOKING
By adding a tablespoon of vinegar to a ham when boiling it will cut the salty taste and improve the flavor of it.
Apple cider vinegar (2 Tablespoons per pint) helps kill bacteria on fruits and vegetables by soaking in water treated with it.
To keep peeled fruits and vegs. from turning brown such as apples, pears and potatoes, place them in apple cider vinegar solution (1 tablespoon per gallon of water). Keep ref. until ready to use.
Steamed vegs. will keep their bright color if you put 1 tablespoon of vinegar in the water when steaming them instead of salt.
Dried beans will be less gas-producing when you eat them if you add some vinegar to the water you are soaking them in and then add a little while cooking them. Don't add to much tho.
A teaspoon of vinegar will improve the flavor of fruit when cooking it.
Add 1 tablespoon to the water when boiling eggs to keep them from brusting if the shells should crack.
When poaching a egg add 1 tablespoon to the water to keep the eggs together.
Meat that has been marinated in vineger will kill bacteria and also tenderize the meat. 1/4 cup with some herbs to taste will marinate a 2 to 3 lb. roast.
Tenderize very tough pieces of meat in a marinade overnight in the ref . will tenderize it.
Soak wild meat in a vinegar-water solution prior to cooking will take the wild taste away or you can also use buttermilk for this.
Soak fish in vinegar and water before cooking to bring out the flavor and tenderize the flesh.
When making pasta, add 1 tablespoon to the cooking water to avoid adding salt which will cause the sauce not to stick to pasta. It will keep it from sticking.
For a fluffier rice, add a teaspoon of vineger to the water when cooking.
Substitute vinegar instead of lemon on fried and broiled foods.
Enchance the flavor of casseroles and pasta sauce by adding a little apple cider vinegar.
Make buttermilk by adding a tablespoon of vinegar to a cup of milk and let stand for 5 minutes to thicken.
Apple cider vinegar (2 Tablespoons per pint) helps kill bacteria on fruits and vegetables by soaking in water treated with it.
To keep peeled fruits and vegs. from turning brown such as apples, pears and potatoes, place them in apple cider vinegar solution (1 tablespoon per gallon of water). Keep ref. until ready to use.
Steamed vegs. will keep their bright color if you put 1 tablespoon of vinegar in the water when steaming them instead of salt.
Dried beans will be less gas-producing when you eat them if you add some vinegar to the water you are soaking them in and then add a little while cooking them. Don't add to much tho.
A teaspoon of vinegar will improve the flavor of fruit when cooking it.
Add 1 tablespoon to the water when boiling eggs to keep them from brusting if the shells should crack.
When poaching a egg add 1 tablespoon to the water to keep the eggs together.
Meat that has been marinated in vineger will kill bacteria and also tenderize the meat. 1/4 cup with some herbs to taste will marinate a 2 to 3 lb. roast.
Tenderize very tough pieces of meat in a marinade overnight in the ref . will tenderize it.
Soak wild meat in a vinegar-water solution prior to cooking will take the wild taste away or you can also use buttermilk for this.
Soak fish in vinegar and water before cooking to bring out the flavor and tenderize the flesh.
When making pasta, add 1 tablespoon to the cooking water to avoid adding salt which will cause the sauce not to stick to pasta. It will keep it from sticking.
For a fluffier rice, add a teaspoon of vineger to the water when cooking.
Substitute vinegar instead of lemon on fried and broiled foods.
Enchance the flavor of casseroles and pasta sauce by adding a little apple cider vinegar.
Make buttermilk by adding a tablespoon of vinegar to a cup of milk and let stand for 5 minutes to thicken.
MOZZARELLA CHEESE PUFFS
These are so good and real easy to make.
1 Cup Water
1/2 Cup Butter or Marg.
1/2 Cup Plus 2 Tablespoons All Purpose Flour
1/2 Cup Seasoned Bread Crumbs
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
3 Eggs
8 oz. Mozzarella Cheese, shredded
11/2 Cups Grated Parmesean Cheese
Preheat the oven to 350. Put the water and butter in a medium size sauce pan and bring to a boil over medium heat. Remove the pan from the heat and stir in the flour, bread crumbs, salt and pepper. Cook over low heat, stirring for 1 minute. Pour the mixture into a bowl. Add the eggs one at a time mixing well after each addition. Beat in the mozzarella cheese. Drop the mixtue by teaspoons full onto a sprayed baking sheet. Sprinkle with parmesean cheese. Bake until puffed and golden brown about 15 minutes.
1 Cup Water
1/2 Cup Butter or Marg.
1/2 Cup Plus 2 Tablespoons All Purpose Flour
1/2 Cup Seasoned Bread Crumbs
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
3 Eggs
8 oz. Mozzarella Cheese, shredded
11/2 Cups Grated Parmesean Cheese
Preheat the oven to 350. Put the water and butter in a medium size sauce pan and bring to a boil over medium heat. Remove the pan from the heat and stir in the flour, bread crumbs, salt and pepper. Cook over low heat, stirring for 1 minute. Pour the mixture into a bowl. Add the eggs one at a time mixing well after each addition. Beat in the mozzarella cheese. Drop the mixtue by teaspoons full onto a sprayed baking sheet. Sprinkle with parmesean cheese. Bake until puffed and golden brown about 15 minutes.
SOUR CREAM CHICKEN BAKE
4 Cups Cooked and Diced Chicken
1 (8oz.) Bag Medium Egg Noodles, cooked and drained
1 Small Can Mushrooms, drained
2 Cans Cream of Chicken Soup
1 (16oz). Sour Cream
8 oz. Swiss or Monz. or Italian Cheese
Preheat the oven to 350. Spray a 13x 9 glass dish. Cook the noodles until done but not mushy. Combine the chicken, noodles, mushrooms soup and sour cream together. Pour into the dish. Bake for 45 minutes. When almost done sprinkle the cheese on and let it melt. I cover mine with foil so the noodles will not dry out. Take the foil off when melting the cheese but watch as it will burn easy.
1 (8oz.) Bag Medium Egg Noodles, cooked and drained
1 Small Can Mushrooms, drained
2 Cans Cream of Chicken Soup
1 (16oz). Sour Cream
8 oz. Swiss or Monz. or Italian Cheese
Preheat the oven to 350. Spray a 13x 9 glass dish. Cook the noodles until done but not mushy. Combine the chicken, noodles, mushrooms soup and sour cream together. Pour into the dish. Bake for 45 minutes. When almost done sprinkle the cheese on and let it melt. I cover mine with foil so the noodles will not dry out. Take the foil off when melting the cheese but watch as it will burn easy.
CHICKEN AND STUFFING IN A SKILLET
2 Tablespoons Butter or Marg.
4 Skinless and bonless chicken breasts
1 Box Stuffing Mix For Chicken
1 Can (103/4oz.) Cambell's Condensed Cream of Mushroom Soup
1/2 Cup Milk
3/4 Cup Cheddar Cheese, shredded
In a large skillet melt the butter or marg. over medium heat. Add the chicken and cook for 15 minutes or until it is no longer pink and done. Remove the chicken from the skillet. Prepare the stuffing in the skillet and let it stand for 2 minutes. Take off heat for this. Return to heat after standing and put the chicken back in. Mix the soup and milk together and pour over the chicken. Sprinkle with the cheese. Cover and let it heat through on low.
4 Skinless and bonless chicken breasts
1 Box Stuffing Mix For Chicken
1 Can (103/4oz.) Cambell's Condensed Cream of Mushroom Soup
1/2 Cup Milk
3/4 Cup Cheddar Cheese, shredded
In a large skillet melt the butter or marg. over medium heat. Add the chicken and cook for 15 minutes or until it is no longer pink and done. Remove the chicken from the skillet. Prepare the stuffing in the skillet and let it stand for 2 minutes. Take off heat for this. Return to heat after standing and put the chicken back in. Mix the soup and milk together and pour over the chicken. Sprinkle with the cheese. Cover and let it heat through on low.
CHEDDAR AND PARMESAN POTATOES
1/4 Cup Butter or Blue Bonnet Marg.
1/4 Cup Flour
2 Cups Milk
1/2 Teaspoon Salt
1 Cup Cheddar Cheese, shredded
5 Cups Peeled, Sliced Potatoes, cooked and drained
1/2 Cup Bread Crumbs
In a medium pot melt the butter over low heat. Then stir in the flour until it is smooth. Add the milk. Cook and stir over medium heat until it thickens. Remove fromt he heat and add the salt and cheeses. Stir until the cheddar cheese melts. Place the potatoes in a greased 2 quart baking dish and add the cheese mixture, stirring to mix. Sprinkle the bread crumbs on top. Bake uncovered at 350 for 30 to 40 minutes. Wach as the bread crumbs may scorch on top. Can cut the heat down if they start to scorch.
1/4 Cup Flour
2 Cups Milk
1/2 Teaspoon Salt
1 Cup Cheddar Cheese, shredded
5 Cups Peeled, Sliced Potatoes, cooked and drained
1/2 Cup Bread Crumbs
In a medium pot melt the butter over low heat. Then stir in the flour until it is smooth. Add the milk. Cook and stir over medium heat until it thickens. Remove fromt he heat and add the salt and cheeses. Stir until the cheddar cheese melts. Place the potatoes in a greased 2 quart baking dish and add the cheese mixture, stirring to mix. Sprinkle the bread crumbs on top. Bake uncovered at 350 for 30 to 40 minutes. Wach as the bread crumbs may scorch on top. Can cut the heat down if they start to scorch.
ROTISSERIE CROCK-POT CHICKEN
Have you been to Sam's Club and got one of their big fat rotisserie chickens. They are to die for. There is just something about the taste of them at Sam's that to me are different from the other stores. This recipe is a very good recipe for this kind of chicken. But you have to be sure and put crumbled up foil balls in the bottom of the crock-pot for it to lay on or it will just taste like cooked chicken. The rub gives it a great flavor and the bones and broth that is left when you debone and recook it for 2 hours with some extra water in the crockpot is great for chicken soup. Take out the foil balls when makeing the broth.
2 Teaspoons Salt
1 Teaspoon Cayenne Pepper
1 Teaspoon Paprika
2 Teaspoons Garlic Powder
1 Teaspoon Thyme
1/2 Teaspoon Rosemary
1/2 Teaspoon Fresh Ground Black Pepper
1 Medium or Large onion, quartered
1 Large Roasting Chicken or Regular Chicken
In a small bowl combine all the spices and mix good. Wash the chicken and take out the paper pack that has the neck and liver and gizzard in it. Make sure you find it. Look on both ends. After washing, pat dry. Rub the spice mixture into the chicken and make sure it is evenly put all over it and down into the skin. Crumble up pieces of aluminum foil and lay all down in the bottom of the crockpot. This keeps it up out of the juice. Next add the onion on top of the foil. Lay the chicken on top of the onion. Do not put any water or liquid in the crockpot as it makes it's own juice. Cook on high for 1 hour and then on low for 6 hours or until done. Serve while hot. If you want to use the chicken for salads or sandwiches then debone it and put the bones and skin back in the crockpot after removing the alum. foil. Add 6 to 8 cups water to the juice and let this cook for 2 hours and then strain. Ref. or freeze this broth until you need it.
2 Teaspoons Salt
1 Teaspoon Cayenne Pepper
1 Teaspoon Paprika
2 Teaspoons Garlic Powder
1 Teaspoon Thyme
1/2 Teaspoon Rosemary
1/2 Teaspoon Fresh Ground Black Pepper
1 Medium or Large onion, quartered
1 Large Roasting Chicken or Regular Chicken
In a small bowl combine all the spices and mix good. Wash the chicken and take out the paper pack that has the neck and liver and gizzard in it. Make sure you find it. Look on both ends. After washing, pat dry. Rub the spice mixture into the chicken and make sure it is evenly put all over it and down into the skin. Crumble up pieces of aluminum foil and lay all down in the bottom of the crockpot. This keeps it up out of the juice. Next add the onion on top of the foil. Lay the chicken on top of the onion. Do not put any water or liquid in the crockpot as it makes it's own juice. Cook on high for 1 hour and then on low for 6 hours or until done. Serve while hot. If you want to use the chicken for salads or sandwiches then debone it and put the bones and skin back in the crockpot after removing the alum. foil. Add 6 to 8 cups water to the juice and let this cook for 2 hours and then strain. Ref. or freeze this broth until you need it.
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