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Recipe Book Blog

Recipe Book Blog

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Published by wendycharrison

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Categories:Types, Recipes/Menus
Published by: wendycharrison on Aug 13, 2009
Copyright:Attribution Non-commercial


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Appetizers and beverages
Artichoke Dip
Karen H.
1 can green chilies1 (4 oz) jar pimento, diced1 (14 oz) can artichoke hearts,drained and coarsely chopped1 cup mayonnaise1 (4oz) shredded Monterey Jack cheese1 ½ cups grated Parmesan cheeseMix and put in quiche plate or desired dish. Bake, uncovered, at 325° for 30 minutes.Do not overbake.
Cheesy Nacho Dip
Karen H. Great for a party, keep on a hot plateor in a crock pot
1 (2 lb.) box of Velveeta1 tube/jar Kraft cheese spread1 tube/jar jalapeňo spread1 can diced tomatoes with peppers1 can cream of mushroom soup1 small bag frozen chopped broccoliMelt cheese. Add tomatoes, soup, and broccoli. Serve warm
BLT Bites
16-20 cherry tomatoes1 lb. bacon, cooked and crumbled½ cup chopped green onions3 Tbsp. grated parmesan cheese2 Tbsp. snipped fresh parsleyCut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoeson a paper towel to drain. In a small bowl, combine the remaining ingredients, mixwell. Spoon into tomatoes. Cover loosely with plastic wrap and refrigerate for severalhours.
Raspberry Fizzy
2 – 2 liter bottles of 7-up2 cans raspberry lemonade frozen concentrate1 12 oz. package frozen raspberriesCombine ingredients in punch bowl, serve immediately
Cucumber Sandwiches
Arlington Ward Classic1 lb. Loaf Pepperidge Farm bread1 (8oz) package cream cheese1 tsp. Lemon juiceButter½ medium onion, finely gratedSour CreamMayonnaiseLawry’s seasoning salt2 European CucumbersCut bread in rounds just a little larger than cucumber slices. Spread rounds with butterand cover with damp paper towel. Wash and peel cucumbers and score down sideswith fork. Slice cucumbers1/4 of an inch. Keep on ice until ready to serve, place
cucumber on bread rounds. Add small dollop of mayonnaise mixed with sour creamand sprinkle lightly with seasoning salt.
¼ cup sesame seedsor ½ cup tahini (sesame paste)1/3 cup chopped onion4 cloves of garlic2 tsp. ground cumin15 oz can chick peas,drained (reserve ¼ cup)2 Tbsp. lemon juice2 tsp.olive oil¼ - ½ tsp. hot sauce¼ tsp. salt6 whole pita pocketsToast sesame seeds in skillet over med. Heat until golden brown about 1-2 minutes. Grind seedsin blender/food processor until finely chopped. Add remaining ingredients (except pita pockets).Blend until smooth, adding reserved liquid as needed to get desired consistency. Split pita pockets in half and cut into triangles. Serve as dippers for the Hummus.
White Hot Chocolate
Wendy (very rich, alter it to yourpersonal taste)3 cups milk2/3 c. white baking chips3 inches stick cinnamon1/8 tsp. ground nutmeg1 tsp. vanilla¼ tsp. almond extractground cinnamon optionalCombine ¼ cup milk, baking pieces, stick cinnamon, and nutmeg in a saucepan. Stirover low heat until melted. Add remaining milk. Cook and stir till heated through.Remove from heat, and remove stick cinnamon. Stir in vanilla and almond extract. Ifdesired, sprinkle each serving with cinnamon. Makes five 6 oz servings.
Fried Green Tomatoes
Mom: Boone Hall Plantation, Charleston,SC
5-8 large green tomatoes1 cup Italian breadcrumbs1 cup grated parmesan cheese½ cup all purpose flour ¼ cup yellow cornmealgarlic salt, black pepper,cayenne pepper to tasteEgg wash: 3 eggs,¼ cup milk Dash of salt
Sour Cream Dill Sauce
1 cup sour cream1 ½ Tbsp. dried or fresh dillgarlic salt and pepper to taste½ cup mayonnaise juice of ½ a lemonSlice tomatoes fairly thin. Combine bread crumbs, cheese, flour, cornmeal and spices in a big bowl. Make egg wash in another bowl. Put flour in yet another bowl. Dip each tomato slice infirst, flour then egg, then breadcrumbs. Fry in oil with a temp of 350 degrees until golden brown,about 2-4 minutes, turning to evenly brown drain on paper towels
Bread and BreakfastBreadsticks
1 ½ cups warm water 1–2 Tbsp. sugar 1 tsp. salt1 Tbsp. Rapidrise yeast4 cups flour Mix above ingredients in mixer until dough pulls away from the bowl.1 stick butter, melted( in a separated bowl for dipping dough into)Parmesan cheeseGarlic saltRoll dough out to the size of your jelly roll pan and cut horizontally into 12-15 strips.(Easy with a pizza cutter) Dip each strip into the melted butter, front and back, andsprinkle with Parmesan cheese and garlic salt. Put in pan, touching each other and allowto rise until double in size. Bake at 400 for 10 minutes.
Cinnamon Rolls
Karen’s award winning recipe!2 ¼ cups hot water½ cup butter¾ cup evaporated milk½ cup sugar2 tsp. salt½ cup dry potato flakes2 eggs2 Tbsp. yeast4 cups flourcinnamon sugarCombine hot water, evaporated milk, and butter. Then mix in the sugar, salt,and dry potatoes. Add one at a time: the flour, eggs, and yeast, mix about 4minutes. Add remaining flour, if needed, (up to 5 cups) until it pulls away fromthe bowl. Place in bowl and allow to rise until double (about 1 hour). Dividedough in half, or thirds, depending on pan size. Roll out; spread with meltedbutter and sprinkle cinnamon-sugar (1/2 cup sugar, 2 Tbsp. cinnamon). Roll upand cut with string or dental floss into 1 inch slices. Place in pan and allow torise about an hour. Bake at 350 fro 12-15 minutes. Frost while still warm.
1 stick butter1 lb. powdered sugar1 tsp. vanilla3-4 Tbsp. milk

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