8 oz. package of Cream Cheese
7 oz. jar of Marshmallow Cream
Mix softened Cream Cheese with Marshmallow Cream and serve with fruit.
(Pam Morris recipe)
Friday, July 23, 2010
EMPANADAS
Dough:
3 cups flour
3 TBSP butter
Water (enough to make dough)
Knead about 5 min. then roll out on a floured table and cut into circles.
Filling:
1 or 2 lbs. Hamburger
1/2 can green olives
1/2 can black olives
1 onion (diced)
1/4 cup Pimento (diced)
Black Pepper (to taste)
Chili powder (to taste)
Cumin (to taste)
Garlic salt (to taste)
2 cups raisins
3 hard boiled eggs
Brown hamburger and onions. Drain off grease. Add everything else and mix well. Roll out dough and cut in circles. Place some of the filling in the middle and pinch the sides together. Fry in about 2 in. of oil until golden brown. Drain on paper towels.
Virginia St. John recipe
3 cups flour
3 TBSP butter
Water (enough to make dough)
Knead about 5 min. then roll out on a floured table and cut into circles.
Filling:
1 or 2 lbs. Hamburger
1/2 can green olives
1/2 can black olives
1 onion (diced)
1/4 cup Pimento (diced)
Black Pepper (to taste)
Chili powder (to taste)
Cumin (to taste)
Garlic salt (to taste)
2 cups raisins
3 hard boiled eggs
Brown hamburger and onions. Drain off grease. Add everything else and mix well. Roll out dough and cut in circles. Place some of the filling in the middle and pinch the sides together. Fry in about 2 in. of oil until golden brown. Drain on paper towels.
Virginia St. John recipe
SNOWBALL COOKIES
Cream together: 1 cup of margarine or butter, 1/2 cup sugar, 1 egg yolk.
Add 2 cups flour and 1 cup chopped nuts (I use walnuts), and mix well.
Pinch off a small piece of dough and roll it in 1 inch ball and put on a cookie sheet.
Bake 350 deg. for 10 to 12 min.
Cool and roll in powdered sugar. (I put my cookies in a plastic bag with powdered sugar and shake it).
Virginia St. John recipe
Add 2 cups flour and 1 cup chopped nuts (I use walnuts), and mix well.
Pinch off a small piece of dough and roll it in 1 inch ball and put on a cookie sheet.
Bake 350 deg. for 10 to 12 min.
Cool and roll in powdered sugar. (I put my cookies in a plastic bag with powdered sugar and shake it).
Virginia St. John recipe
Friday, July 16, 2010
STRAWBERRY SPINACH SALAD!
2 pkg. European Ready-Pac baby spinach (Von’s market)
1 (12 oz.) baskets medium size strawberries
Dressing:
¾ cup vegetable oil
6 Tbsp. apple cider vinegar
3 tsp. finely chopped onion
6 Tbsp. sugar
1 ½ Tbsp. sesame seeds
1 ½ Tbsp. poppy seeds
Scant ½ tsp. Worcestershire sauce
Scant ½ tsp. paprika
Break stems off of spinach leaves and discard. Re-store spinach leaves in plastic bag in refrigerator. Just before serving, wash and hull strawberries; cut them in halves. Toss spinach with dressing which you have shaken well, then add strawberries and toss again gently.
If you like, you can serve spinach on a salad plate, then add a pretty arrangement of strawberries on top instead of tossing them with the spinach.
Dressing: Mix together. Make several days ahead in a jar and keep refrigerated. Shake frequently.
(I have seen this salad made with just about anything added – blueberries and chicken, nuts, bean sprouts, mandarin oranges, Chinese noodles.
(LINDA'S RECIPE - FROM LYNN HOPKINS)
1 (12 oz.) baskets medium size strawberries
Dressing:
¾ cup vegetable oil
6 Tbsp. apple cider vinegar
3 tsp. finely chopped onion
6 Tbsp. sugar
1 ½ Tbsp. sesame seeds
1 ½ Tbsp. poppy seeds
Scant ½ tsp. Worcestershire sauce
Scant ½ tsp. paprika
Break stems off of spinach leaves and discard. Re-store spinach leaves in plastic bag in refrigerator. Just before serving, wash and hull strawberries; cut them in halves. Toss spinach with dressing which you have shaken well, then add strawberries and toss again gently.
If you like, you can serve spinach on a salad plate, then add a pretty arrangement of strawberries on top instead of tossing them with the spinach.
Dressing: Mix together. Make several days ahead in a jar and keep refrigerated. Shake frequently.
(I have seen this salad made with just about anything added – blueberries and chicken, nuts, bean sprouts, mandarin oranges, Chinese noodles.
(LINDA'S RECIPE - FROM LYNN HOPKINS)
HOLIDAY SALAD!
Salad
2 heads green leaf (ruffled) lettuce – it has maroon tips
1 to 2 Medium sized crisp red apples (unpeeled), cut into good sized chunks)
4 oz. crumbled feta cheese
2 cups dried cranberries (craisins by Ocean Spray)
3 green onions, sliced
Dressing (prepare 1 day ahead of time)
¾ cup extra virgin olive oil
3 Tbsp. Fresh lemon juice
3 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
3 Tbsp. sugar or 2 Tbsp. sugar and 1 Tbsp. honey
1 Tbsp. water
1/8 tsp. salt
1/8 tsp. pepper
One day ahead, wash lettuce leaves individually and shake as much water out as possible. Place a long length (3 or 4 sheets) of connecting paper towels on dry counter. Lay a single layer of lettuce leaves on top. Place another length of paper toweling on top, then another layer of lettuce, etc., ending with paper toweling. Roll the whole thing up, jelly role fashion, then wrap another length of paper toweling from end to end. Secure and place in a plastic bag in refrigerator until serving time.
Toast pecans in preheated 350 degree oven on cookie sheet for 6 to 8 minutes. (Can be done ahead of time) Near serving time, prepare apples and keep in lemon juice. Tear lettuce into bite-sized pieces and toss with remaining ingredients, drain lemon juice from apples first. Shake dressing well and toss with salad. (Serves 8 to 12)
(LINDA'S RECIPE - FROM LYNN HOPKIN)
2 heads green leaf (ruffled) lettuce – it has maroon tips
1 to 2 Medium sized crisp red apples (unpeeled), cut into good sized chunks)
4 oz. crumbled feta cheese
2 cups dried cranberries (craisins by Ocean Spray)
3 green onions, sliced
Dressing (prepare 1 day ahead of time)
¾ cup extra virgin olive oil
3 Tbsp. Fresh lemon juice
3 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
3 Tbsp. sugar or 2 Tbsp. sugar and 1 Tbsp. honey
1 Tbsp. water
1/8 tsp. salt
1/8 tsp. pepper
One day ahead, wash lettuce leaves individually and shake as much water out as possible. Place a long length (3 or 4 sheets) of connecting paper towels on dry counter. Lay a single layer of lettuce leaves on top. Place another length of paper toweling on top, then another layer of lettuce, etc., ending with paper toweling. Roll the whole thing up, jelly role fashion, then wrap another length of paper toweling from end to end. Secure and place in a plastic bag in refrigerator until serving time.
Toast pecans in preheated 350 degree oven on cookie sheet for 6 to 8 minutes. (Can be done ahead of time) Near serving time, prepare apples and keep in lemon juice. Tear lettuce into bite-sized pieces and toss with remaining ingredients, drain lemon juice from apples first. Shake dressing well and toss with salad. (Serves 8 to 12)
(LINDA'S RECIPE - FROM LYNN HOPKIN)
WARM BEAN DIP
1 sm. Onion, chopped ½ tsp. chili powder
2 garlic cloves, minced ¼ c. shredded Mexican cheese blend
1 tsp. canola or vegetable oil or cheddar cheese
1 (15-ox) can black beans, rinsed, drained ¼ c. minced fresh cilantro or parsley
½ c. diced fresh tomato 1 T. lime juice
1/3 c. picante sauce tortilla chips
½ tsp. ground cumin
In a large nonstick skillet sauté onion and garlic in oil until tender. Add the beans; mash gently. Stir in the tomato, picante sauce, cumin and chili powder. Cook and stir just until heated through. Remove from heat; stir in cheese, cilantro and lime juice. Serve warm with chips. Yield: 2 cups.
(LINDA'S RECIPE FROM INTERNET)
2 garlic cloves, minced ¼ c. shredded Mexican cheese blend
1 tsp. canola or vegetable oil or cheddar cheese
1 (15-ox) can black beans, rinsed, drained ¼ c. minced fresh cilantro or parsley
½ c. diced fresh tomato 1 T. lime juice
1/3 c. picante sauce tortilla chips
½ tsp. ground cumin
In a large nonstick skillet sauté onion and garlic in oil until tender. Add the beans; mash gently. Stir in the tomato, picante sauce, cumin and chili powder. Cook and stir just until heated through. Remove from heat; stir in cheese, cilantro and lime juice. Serve warm with chips. Yield: 2 cups.
(LINDA'S RECIPE FROM INTERNET)
MEXICAN CHUTNEY
1 can black beans, drained 1 bunch cilantro
1 can corn, drained Juice of 1 lime
4 Roma tomatoes, finely chopped little bit salt & pepper
1 handful red onion, finely chopped 2 jalapenos, finely chopped (opt.)
1-2 avocados cut up (opt.)
Serve cold with tortilla chips.
(LINDA'S RECIPE - FROM INTERNET)
I went to Red's BBQ and they had my chutney (exact recipe) topped with samon. It was fantastic. Very healthy.
1 can corn, drained Juice of 1 lime
4 Roma tomatoes, finely chopped little bit salt & pepper
1 handful red onion, finely chopped 2 jalapenos, finely chopped (opt.)
1-2 avocados cut up (opt.)
Serve cold with tortilla chips.
(LINDA'S RECIPE - FROM INTERNET)
I went to Red's BBQ and they had my chutney (exact recipe) topped with samon. It was fantastic. Very healthy.
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