7/10/18

Corn Salad with Cilantro

2 lb bag frozen white sweet corn
6 green onions, chopped
1 bunch cilantro, chopped fine
4-7 jalapenos, chopped fine

Dressing:
1/2 C Mayonayse
1/2 C Miracle Whip
1 Tbs sugar
1 Tbs lemon juice
salt, to taste
pepper, to taste
garlic salt, to taste

Heat corn in water until almost boiling. Take out and drain.

Mix dressing ingredients together and let set. You can make this ahead of time and put in refrigerator until needed.

Mix corn and dressing and serve. This is best after it's set for a while for the flavors to meld.

8/23/17

Strawberry Cake

1 box white cake mix
1 small strawberry jello
3/4 c Wesson oil
1/2 c water
4 eggs
1/2 c strawberries (frozen with juices- thawed)

Three cake pans floured 350 degrees 12-15 mins

Icing
1 box powdered sugar
1 stick butter (room temp)
1/2 c strawberries, mashed (use above remaining strawberries)

Vanilla Ice Cream

1 pt. heavy whipping cream
1 pt. whipping cream
2 cans condensed milk
4 cups whole milk
1 T. vanilla
4 eggs (use egg beaters)

(Larger freezers require 1½ - 2 x’s recipe)

4/22/17

Pimento cheese casserole

8 slices white bread trimmed
2 t butter
2 eggs
2 cups shredded cheese
1 small jar chopped pimentoes
Dash salt
Dash pepper

Mix all together put in greased 8X8 pan.
Bake at 350 for 30-45 mins until golden brown
Double for 9X13 pan.

4/4/17

Blueberry muffins

3 c flour
1 c oatmeal
4 t baking powder
1 t salt
1/2 t baking soda
1 c oil
1 c sugar
1 c orange juice
3 eggs
3 c blueberries
1/2 c sugar
1 t cinnamon
1/4 c chopped walnuts

Combine 1/2 c sugar, cinnamon, and chopped walnuts and set aside.
Mix oatmeal and orange juice and let stand.
Combine remaining ingredients except blueberries in a large bowl and mix well.
Add oatmeal & orange juice.
Add blueberries and mix gently.
Put in cupcake tins.
Top with topping mixture.
Bake at 400 degrees for 15 minutes.
Makes 2 1/2 dozen.
Recipe from Alice Burgess

2/13/17

Short Ribs in slow cooker

1 medium onion, sliced
4 cloves garlic, peeled and crushed
1/4cup rice vinegar
1/4cup low-sodium soy sauce
2 tablespoons chopped fresh ginger
2 tablespoons light brown sugar
1 teaspoon crushed red pepper
3 pounds short ribs (preferably flanken)
2cups white rice
1/2pound snap peas, sliced

Combine the onion, garlic, vinegar, soy sauce, ginger, sugar, red pepper, and ¼ cup water in a 4- to 6-quart slow cooker. Add the beef and turn to coat. Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time). Skim off and discard most of the fat. Twenty minutes before serving, cook the rice according to the package directions.

11/22/16

Artichoke Dip

1/2 cup mayo
1/2 cup Parm. Cheese
1 can of diced chilies
1 can artichoke hearts, drained

Blend above ingredients in blender. Bake 350 for 30 mins Serve with diced bread toasted in oven, crackers or rye bread.

Corn Salad with Cilantro

2 lb bag frozen white sweet corn 6 green onions, chopped 1 bunch cilantro, chopped fine 4-7 jalapenos, chopped fine Dressing: 1/2 C Ma...