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Frozen Dessert #1

Frozen Dessert #1

Print Recipe

Great summer time treat.

Servings	Prep Time
6 people	20 minutes

Servings Prep Time 6 people 20 minutes

Frozen Dessert #1 Print Recipe Great summer time treat. Servings Prep Time 6 people 20 minutes Servings Prep Time 6 people 20 minutes

Ingredients

Filling

• 1 can Lemonade Concentrate
• 1 can evaporated milk

Topping

• 1 cup Special K
• 1 cup brown sugar
• 1/2 cup walnuts
• 1/2 cup butter

Servings: people

Instructions

1. Beat the lemonade and milk together until thick. Place in a container.
2. Mix the topping ingredients together, and brown in the butter in a small skillet.
3. Top the dessert and freeze.

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Mushroom Sauce

Mushroom Sauce

Print Recipe

Tasty mushroom sauce that can double as a gravy.

• CourseCondiments
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
2 Cups	15 minutes

Servings Prep Time 2 Cups 15 minutes

Mushroom Sauce Print Recipe Tasty mushroom sauce that can double as a gravy. CourseCondiments CuisineAmerican Skill LevelEasy Servings Prep Time 2 Cups 15 minutes Servings Prep Time 2 Cups 15 minutes

Ingredients

• 2 3 cans mushrooms 3 oz chopped (Reserve liquid)
• 4 Tbsp butter
• 2 can Mushroom Soup 10 oz
• 1 cup Dairy sour cream.
• 1/2 tsp Paprika
• Seasoning to taste. Salt and Pepper

Servings: Cups

Instructions

1. Saute the mushrooms in the butter, add the 2 cans of mushroom soup, juice from the mushrooms, sour cream.
2. Season with the paprika, salt and pepper to taste, simmer about 10 minutes.

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Mushroom Nut Roast

Mushroom Nut Roast

Print Recipe

Fresh mushrooms and chopped nuts.

• CourseMain Course
• CuisineAmerican
• Skill LevelMedium

Servings	Prep Time
6 people	30 minutes

Cook Time

60 minutes

Servings Prep Time 6 people 30 minutes

Cook Time 60 minutes

Mushroom Nut Roast Print Recipe Fresh mushrooms and chopped nuts. CourseMain Course CuisineAmerican Skill LevelMedium Servings Prep Time 6 people 30 minutes Cook Time 60 minutes Servings Prep Time 6 people 30 minutes Cook Time 60 minutes

Ingredients

• 1 Lbs mushrooms coarsly chopped.
• 1 Package Pepperidge Farm Dressing Mix
• 1/4 Lbs butter melted.
• 1 Cup nuts Walnuts, Pecans, Chopped
• 1 Cup cheddar cheese grated.
• 4 each Eggs well beaten.
• 1 Each onion Large, diced.
• 1/4 Cup A-1 Steak Sauce.
• 1/2 Cup Water

Servings: people

Instructions

1. Preheat Oven to 350˚
2. Mix mushrooms, Dressing, Butter, Nuts, Cheese, Onion, and the eggs together.
3. Place in a casserole dish and bake for 30 minutes in a 350 degree oven.
4. Blend the steak sauce and the water together, pour over the top of the casserole and continue to bake another 30 minutes.

Recipe Notes

Serve with Mushroom Sauce

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Apfelstrudel (Apple Strudel)

Apfelstrudel (Apple Strudel)

Print Recipe

Old fashioned Apple Strudel

Servings	Prep Time
6 People	30 minutes

Cook Time

25 minutes

Servings Prep Time 6 People 30 minutes

Cook Time 25 minutes

Apfelstrudel (Apple Strudel) Print Recipe Old fashioned Apple Strudel Servings Prep Time 6 People 30 minutes Cook Time 25 minutes Servings Prep Time 6 People 30 minutes Cook Time 25 minutes

Ingredients

• 6 cups Apples Tart, Sliced
• 3/4 cup raisins
• 1 Tablespoon Lemon Rind Grated
• 3/4 Cup sugar
• 2 Teaspoons cinnamon
• 3/4 Cup Almonds Ground
• 8 oz Filo Leaves 1/2 Box, Thawed
• 1 3/4 cups butter Melted, No Margarine
• 1 cup Breadcrumbs Finely Crushed

Servings: People

Instructions

1. Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside.
2. Place 1 Filo leaf on a kitchen towel and brush with melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 cup of butter.
3. Cook and stir breadcrumbs with 1/4 cup of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the filo, leaving a 2-inch border.
4. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 T crumbs.
5. Repeat the entire procedure for the second strudel.
6. Bake the strudels at 400 degrees F. for 20 to 25 minutes, until browned.
7. Makes 2 strudels, 6 to 8 servings each.

Recipe Notes

Frozen filo leaves for strudel can be found at most supermarkets in the frozen foods sections.

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Italian Tomato Bisque

Italian Tomato Bisque

Print Recipe

An Italian version of Tomato Bisque.

• CourseSoup
• CuisineItalian
• Skill LevelMedium

Servings	Prep Time
4 people	30 minutes

Servings Prep Time 4 people 30 minutes

Italian Tomato Bisque Print Recipe An Italian version of Tomato Bisque. CourseSoup CuisineItalian Skill LevelMedium Servings Prep Time 4 people 30 minutes Servings Prep Time 4 people 30 minutes

Ingredients

• 2 pounds Roma Tomato
• 1 each onion medium, sliced thin
• 1 tablespoon butter
• 1 tablespoon brown sugar
• 2 Clove garlic Whole
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons basil fresh, chopped fine
• 1/2 pint half and half
• 1 cup milk
• 2 tablespoons chives chopped
• 1/2 cup dry red wine -- -- optional, one you would actually drink

Servings: people

Instructions

1. Blanch the tomatoes until skin comes loose, then skin, seed, and chop coarsely.
2. Saute onion in butter a few minutes, then add all ingredients except the milk and cream.
3. Simmer for about 25 minutes, and remove the cloves.
4. Transfer to a blender or food processor, and puree. Add half and half, and the milk. (If preparing before-hand, put aside in the refrigerator at this point.)
5. Heat up in a saucepan and sprinkle chives on top before serving.

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Tomato Bisque

Tomato Bisque

Print Recipe

A great start to any meal, or a wonderful snack.

• CourseSoup
• CuisineFrench
• Skill LevelMedium

Servings	Prep Time
6 people	30 minutes

Servings Prep Time 6 people 30 minutes

Tomato Bisque Print Recipe A great start to any meal, or a wonderful snack. CourseSoup CuisineFrench Skill LevelMedium Servings Prep Time 6 people 30 minutes Servings Prep Time 6 people 30 minutes

Ingredients

• 2 lb Ripe tomatoes or 2 15-oz cans, chopped
• 1 each onion Medium, thinly sliced
• 1 tb butter
• 1 Bay Leaf
• 1 tb brown sugar heaping
• 2 ts basil Finely chopped fresh or 1tsp dried
• 2 Cloves garlic Whole
• 1 tsp salt
• 1/2 tsp black pepper
• 1 pint half & half
• 1 cup milk
• 6 each Croutons Large, buttered
• 2 tablespoon chives Chopped

Servings: people

Instructions

1. Peel and seed tomatoes.
2. Saute onion in butter and add the chopped tomatoes. Add bay leaf, sugar, cloves, salt, pepper and basil. Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes.
3. Remove bay leaf and cloves and transfer mixture to blender or food processor to puree.
4. Strain. Add cream and milk and heat through.
5. Serve topped with toasted buttered croutons. Sprinkle with chopped chives.

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Country Ranch Soup

Country Ranch Soup

Print Recipe

Sopa Rancheros De Campos

• CourseSoup
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
8	120 minutes

Servings Prep Time 8 120 minutes

Country Ranch Soup Print Recipe Sopa Rancheros De Campos CourseSoup CuisineAmerican Skill LevelEasy Servings Prep Time 8 120 minutes Servings Prep Time 8 120 minutes

Ingredients

• 1 Cup onion minced
• 1 Cup Vegetables minced (Carrots, Potatoes, Turnips, Celery)
• 1 Cup butter scant
• 1 Cup flour
• 2 Cups Canned Stewed Tomatoes 15 Oz Can
• 8 Cloves garlic
• 3 Quarts Vegetable Stock
• 1 Bay Leaf
• 1 Teaspoon Chile Piquin or Cayene powder

Servings:

Instructions

1. Saute the onion and vegetables in the butter, and when light brown, mix in the flour and transfer to a 350 degree oven for 20 minutes to brown through without scorching.
2. While the vegetables are finishing, take the stewed tomatoes and cloves of garlic and heat in a skillet to dry them out. Dry them to the point where the liquid is almost gone, but not completely gone, just enough to concentrate the flavors. Set this skillet aside, if you finish before the vegetables are ready.
3. Scrape the contents of the baked vegetables into 3 quarts of soup stock and add the stewed tomatoes, the garlic, the bay leaf, and chile powder. Simmer for one hour, skimming occasionally and season well with salt.

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Elvis Presley Fried Peanut Butter and Banana Sandwich

Elvis Presley Fried Peanut Butter and Banana Sandwich

Print Recipe

Elvis loved his "peanut butter and nanner" sandwiches. At a hefty 36 grams of fat, they probably helped do him in.

• CourseDessert
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
1	10 minutes

Servings Prep Time 1 10 minutes

Elvis Presley Fried Peanut Butter and Banana Sandwich Print Recipe Elvis loved his "peanut butter and nanner" sandwiches. At a hefty 36 grams of fat, they probably helped do him in. CourseDessert CuisineAmerican Skill LevelEasy Servings Prep Time 1 10 minutes Servings Prep Time 1 10 minutes

Ingredients

• 1 each Banana small, ripe
• 2 slices white bread
• 3 tablespoons peanut butter
• 2 tablespoons butter

Servings:

Instructions

1. In a small bowl, mash to banana with the back of a spoon.
2. Toast the bread lightly. Spread the peanut butter on one slice of toast and the mashed banana on the other.
3. Fry the sandwich in melted butter until each side is golden brown.
4. Cut diagonally and serve hot.

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Sweet Potato Souffle

Sweet Potato Souffle

Print Recipe

Light and fluffy souffle made with sweet potatoes.

• CourseSide Dish
• CuisineSouthern
• Skill LevelEasy

Servings	Prep Time
8 People	30 minutes

Servings Prep Time 8 People 30 minutes

Sweet Potato Souffle Print Recipe Light and fluffy souffle made with sweet potatoes. CourseSide Dish CuisineSouthern Skill LevelEasy Servings Prep Time 8 People 30 minutes Servings Prep Time 8 People 30 minutes

Ingredients

• 3 Each sweet potatoes cooked and whipped Large
• 1 cup sugar
• 2 Each Eggs Beaten
• 1/2 teaspoon salt
• 1 Stick butter
• 1/2 cup evaporated milk
• 2 teaspoons vanilla
• 1 Bag marshmallows
• 1/2 cup Pecans Chopped

Servings: People

Instructions

1. Preheat oven to 325 degrees.
2. Peel and cook potatoes until tender. Drain potatoes and whip. Add sugar, eggs, salt, butter, milk and vanilla. Mix well and put in a greased 1 1/2 quart casserole.
3. Bake in a preheated 325 degree oven for 25 minutes. Place marshmallows and pecans on top and return to oven for about 5 minutes or until brown on top.

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Old Fashioned Sweet Potato Pie

Old Fashioned Sweet Potato Pie

Print Recipe

Sweet Potatoes at their best!

• CourseDessert
• CuisineAmerican
• Skill LevelEasy

Prep Time

45 minutes

Prep Time 45 minutes

Old Fashioned Sweet Potato Pie Print Recipe Sweet Potatoes at their best! CourseDessert CuisineAmerican Skill LevelEasy Prep Time 45 minutes Prep Time 45 minutes

Ingredients

• 1/2 cup butter softened
• 3 each sweet potatoes (Medium) cooked, mashed
• 1/3 cup corn syrup
• 1/2 teaspoon salt
• 1 each pie shell unbaked
• 1/2 cup brown sugar packed
• 3 each Eggs lightly beaten
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon

Servings:

Instructions

1. Cream butter and brown sugar in bowl until light and fluffy. Blend in sweet potato and eggs one at a time. Add next 6 ingredients; mix well.
2. Pour into pie shell. Bake in a 425 degree oven for 10 minutes. Reduce heat to 325 degrees and bake 35 to 45 minutes longer or until well set.

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