Posted by sherry on July 01, 2001 at 10:11:20:
In Reply to: Re: red, white ,and blue recipes posted by sherry on July 01, 2001 at 10:06:34:
Southern Sandwich Loaf
This sandwich loaf is scrumptious and special, yet so easy to make.
8-inch round loaf sourdough bread, unsliced
Cheese Pecan Filling:
4 ounces cream cheese, softened
1/2 cup finely chopped toasted pecans
8-ounce can crushed pineapple, well drained
Chicken Bacon Filling
1-1/2 cups finely chopped, cooked chicken
1/4 to 1/3 cup mayonnaise, low fat
8 slices bacon, cooked & crumbled
1/2 cup finely chopped celery
Chopped pimento, opt.
1 teaspoon celery seed
1 teaspoon lemon pepper
1/4 teaspoon garlic powder
Slice bread horizontally into 3 equal layers using a long serrated knife or electric
knife; set aside.
Prepare Cheese Pecan Filling by combining all ingredients until
blended; set aside. Prepare Chicken-Bacon Filling by coming all ingredients until
blended. Spread first layer of bread loaf with
Cheese Pecan Filling. Add layer of
bread and then spread with Chicken Filling. Add top to bread and wrap in
plastic wrap; refrigerate for 2 hours. Slice in wedges to serve. Serves 6.
Marinated Squash Salad
A delicious way to serve garden fresh squash.
1 clove garlic, minced
3/4 cup vegetable oil
1 teaspoon salt
4 green onions, chopped
2 teaspoons sugar
5 whole fresh yellow squash
1/2 teaspoon ground mustard
1 teaspoon salt
2 Tablespoons water 4 large fresh tomatoes
1/8 teaspoon hot sauce Salad greens
1/3 cup cider vinegar
Prepare marinade by combining the first nine (9) ingredients in a jar and shake;
set aside. Clean squash and place, whole, in a saucepan. Cover with boiling
water and add salt. Cover and boil 6 to 8 minutes or until tender-crisp.
DO NOT OVER COOK. Cool in cold water and drain well. Slice squash into a bowl
with a tight-fitting lid. Pour marinade over squash and refrigerate 4 to 6 hours
or overnight, turning the bowl upside-down occasionally to distribute flavors.
When ready to serve, slice fresh tomatoes in wedges and place on a platter of
salad greens. Spoon squash on top of tomatoes and drizzle with some of the
marinate. Serves 6.
Food for the Soul
You can tell how big a person is by what it takes to discourage him.
Strawberry Banana Sherbet
This combination of fresh fruit makes for a refreshing summer dessert.
2 cups fresh strawberries, stemmed
1 cup whole milk
2 medium ripe bananas
1-1/2 Tablespoons lemon juice
1/4 cup sugar
Several drops red food coloring, opt.
1/2 cup orange juice
In a large bowl, mash strawberries with a potato masher or pastry blender; set aside.
In separate bowl, combine bananas and sugar; mash with potato masher or pastry
blender. Add to strawberries and mix well. Stir in remaining ingredients. Pour mixture
into 8x8 inch glass baking dish. Cover and freeze, stirring every 30 minutes until frozen
(about 4 hours).
Summertime Tea
A true thirst quencher! Satisfaction Guaranteed!
4 cups boiling water 6-ounce can frozen lemonade, thawed
1 cup sugar 6-ounce can frozen limeade, thawed
6 tea bags
Dissolve sugar in boiling water, add tea bags and steep for 15 minutes. Discard
tea bags and pour fresh tea into 1-gallon container. Add thawed concentrates
and water to make 1 gallon. Refrigerate at least 2 hours. Serve over crushed ice.
Grilled Chicken with Basting Sauce
1/4 cup margarine
1/2 teaspoon dried crushed red pepper
2 Tablespoons red wine vinegar
1/2 teaspoon coarsely ground black pepper
2 Tablespoons Worcestershire sauce 8 bone-in chicken breasts halves
1 Tablespoon sugar 1 teaspoon salt
1-1/2 teaspoons lemon juice
1/2 teaspoon black pepper
1 garlic clove, minced
In a saucepan, combine first 8 ingredients over medium-low heat, stirring occasionally,
until margarine melts; set aside. Sprinkle chicken evenly with salt and pepper. Grill
chicken, covered with grill lid over medium-high, heat 40 to 45 minutes or until tests
done, turning occasionally and basting with sauce the last 10 minutes. Serves 8.
Chocolate Cubbies
Full of chocolate goodness.
6 (1-ounce) squares semi-sweet chocolate , chopped
2 (1-ounce) squares unsweetened chocolate, chopped
1/3 cup butter or margarine
3 eggs
1 cup sugar
1/4 cup flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 cups semi-sweet chocolate chips
2 cups coarsely chopped pecans
2 cups coarsely chopped walnuts
Heat oven to 325 degrees. In a saucepan, combine chocolate squares and
butter or margarine; cook, stirring often, over low heat until chocolate melts.
Remove from heat and cool. Beat eggs and sugar at medium speed of electric
mixer until smooth; add melted chocolate; beating well. Combine flour, baking
powder and salt; add to chocolate mixture, stirring just until dry ingredients are
moistened. Fold in chocolate chips and nuts. Drop batter by Tablespoons 2-inches
apart on lightly greased cookie sheet. Bake at 325 degrees for 12 to 15 minutes
or until done. Cool cookies on pan for 1 minute, then remove to wire racks to cool.
Makes 3-1/2 dozen.
Creamy Sweet Coleslaw
1 medium cabbage, shredded * 1 teaspoon celery seed
1-1/2 cups mayonnaise, low fat 2 Tablespoons cider vinegar
3/4 cup sweet salad cube pickles 1-1/2 teaspoons salt
1/3 cup sugar 1/8 teaspoon pepper
1/3 cup prepared mustard
Combine all ingredients in large serving bowl, Cover and refrigerate at least
2 hours. Serves 8.
* 8-cups coleslaw mix may be substituted for cabbage.
Summer Vegetable Salad
1 cup thinly sliced carrots Dressing
1 cup fresh green beans, cut into 2-inch pieces 6 Tablespoons olive or vegetable oil
1 cup fresh sugar snap peas
4-1/2 teaspoons lemon juice
1 cup thinly sliced zucchini
1 Tablespoon cider vinegar
1 cup thinly sliced yellow summer squash 1 Tablespoon minced fresh parsley
1/2 cup thinly sliced green onions
1-1/2 teaspoons sugar
1/2 cup chopped red pepper 1 garlic clove, minced
2-1/4-ounce can sliced ripe olives, drained 1/8 teaspoon salt
Dash pepper
1/4 cup shredded Parmesan cheese
In large saucepan, bring 4-inches of water to a boil, add carrots, beans and peas. Cook
4 minutes. Drain and rinse in cold water. Place in serving bowl add zucchini, yellow squash, onions, red peppers and olives. In a jar with a tight-fitting lid, combine dressing ingredients, except cheese; shake well. Pour over vegetable mixture and toss to coat. Refrigerate for
for several hours. Before serving, sprinkle with cheese. Serves 12.
Mustard Bread
1/2 cup butter or margarine 1 pound loaf French bread
3 Tablespoons prepared mustard 6 slices bacon, cooked & crumbled
4 green onions, chopped 2 (6-ounce) packages Swiss cheese slices
1 to 2 Tablespoons poppy seeds
Heat oven to 350 degrees. Combine margarine, mustard, onions and poppy seeds until blended. Slice bread in half lengthwise; spread margarine mixture evenly on cut side of bottom half. Sprinkle with bacon and top with cheese slices. Replace top bread half and wrap in aluminum foil. Bake at 350 degrees for 30 to 35 minutes or until bread is thoroughly heated. Serves 6.
Orange Dreamscile Cake
Hot humid weather has arrived in Arkansas and this dessert will
be a cool and refreshing hit with your family.
1 package Orange flavored cake mix *
2 (3-ounce) packages orange Jell-O
1 (3-ounce) package vanilla instant pudding mix
1/2 cup milk
1 teaspoon vanilla extract
8-ounce carton whipped topping
Prepare cake according to package directions using a 9x13 baking pan.
When cake tests done, remove from oven and use a fork or ice-pick to
pole holes over surface of cake. Cool completely. Dissolve one package
of Jell-O in 1 cup boiling water until dissolved. Add 1 cup cold water.
Pour over cooled cake. Cover and refrigerate for 4 hours. In a mixing bowl,
combine remaining package of Jell-O, pudding mix, milk and vanilla. Beat with
electric mixer on medium speed until smooth and slightly thickened. Fold in
whipped topping and spread over cake. Refrigerate several hours before
serving. Yum!!!
LINDA'S HINT: If orange flavored cake mix can not be found, use a yellow or
butter cake mix and add 1 package Orange flavored unsweetened Kool-aid
drink mix.