S: CONGRATULATIONS CHRIS & TAMARA
BC: INGREDIENTS | DIRECTIONS | 1/4 Cup ketchup 1/4 Cup Worcestershire sauce 1/4 Cup soy sauce 1/4 Cup rum 1/2 Cup chili sauce 1 Tsp. dry mustard | 1 Cup brown sugar 3 - 4 Garlic cloves, crushed Dash of black pepper Onions, sliced (optional) Red pepper flakes - (optional but adds a nice kick) | In a mixing bowl combine all ingredients. Marinade is excellent for spare ribs, chicken and brisket. It's not meant to be a dipping sauce. | Sweet Sue's Saucy Marinade | Susan Rotker
FC: Family Favorite Recipes
2: Marinated Cheese from Nancy Berg | INGREDIENTS | DIRECTIONS | 1/2 tsp ground pepper 2 cloves garlic, minced 3 TBL finely chopped red pepper 8 ounce block sharp cheddar cheese 8 ounces cream cheese | 1/3 cup olive oil 1/2 cup white wine vinegar 3 TBL chopped parsley 3 TBL minced green onion 1/2 tsp sugar 3/4 tsp dried basil 1/2 tsp salt | 1. Put cream cheese in the freezer while making the marinade. 2. Combine first 10 ingredients in a jar; cover tightly and shake vigorously. Set aside. Or just wisk oil and vinegar in a bowl and stir in other ingredients. 3. Cut cheese into 1/4 inch slices. Alternate cheddar and cream cheese slices in a shallow dish. Pour marinade on top and refrigerate for at 8 hours. 4. Serve with assorted crackers. Enjoy!
3: DIRECTIONS 1. Cook chicken until no longer pink. cool and shred. 2. Place shredded chicken in a medium bowl, and mix with all the above ingredients. 3. Transfer the chicken mixture into a medium baking dish (or freeze half for later) 4. Bake uncovered in preheated oven (350 degrees) for 30 minutes, until edges are golden brown. 5. Serve with chips or crackers. | Chicken Enchilada Dip | INGREDIENTS | 1 lb. skinless, boneless chicken breast, about 2 medium 8 oz package cream cheese 8 oz shredded Cheddar cheese | 4 oz can diced green Chile peppers 1 jalapeno pepper, finely diced Optional - sprinkle in Southwest seasoning to taste
4: DIRECTIONS | INGREDIENTS | Gorgonzola Truffles | From Deena Cate and My Recipes | 4 oz cream cheese softened 1 (4 oz) container crumbled Gorgonzola cheese 1/2 tsp Worcestershire sauce | 1/4 tsp black pepper 1/2 cup cooked and crumbled bacon Apple and pear slices | 1. Beat first 5 ingredients at medium speed with an electric mixer until well blended. Cover tightly, and chill at least 1 hour or until firm. Can chill up to 3 days. 2. Roll cheese mixture into 3/4 inch round balls. Roll each ball in bacon. Serve immediately or cover and chill until ready to serve. If chilled, let stand 30 minutes before serving Serve with apple and pear slices and grapes.
5: Seven Layer Taco Dip | INGREDIENTS | DIRECTIONS | 2 cans Frito bean dip or 1 can refried beans 3 avocados with lemon juice and garlic powder guacamole dip | 1-cup sour cream 1 envelope taco seasoning mix cheese, tomatoes, onions, black olives all chopped or sliced | Mix together mayo, sour cream, and taco seasoning. Refrigerate for an hour or so. Then layer the rest of the ingredients. You can layer everything except the veggies and refrigerate. Have the veggies chopped and ready to put it together before serving. Layers: Bean dip, avocado, sour cream, cheese , onions, tomatoes, olives.
6: 3/4 cup sugar 1 egg white 2 TBLs water 1 tsp ground cinnamon 1.2 tsp salt | Sugar and Spice Pecans | INGREDIENTS | DIRECTIONS | 1/4 tsp ground allspice 1/4 tsp ground cloves 1/4 tsp nutmeg 8 cups pecans (about 2 pounds) | Combine first 8 ingredients in a large bowl. Mix well. Add pecans; stir until evenly coated. Spread in a greased 15 x 10 x 1 inch jelly roll pan. Bake at 275 for 50 to 55 minutes. Separate and remove to waxed paper while still warm; cool. Store in airtight container. Yield: 9 cups. | from the Howard County Historical Society cookbook
7: DIRECTIONS | INGREDIENTS | Crab Bites | 1 package English muffins 1 small can, 6 oz, crab meat drained 1 small jar, 6 oz, cheese spread (preferably Old English) | 1/2 cup butter softened 1/2 tsp. onion powder | 1. Mix cheese. onion powder and butter together. Fold in crab meat. 2. Spread on English muffins and freeze on a baking sheet for one hour. 3. With a sharp knife, cut each muffin into 4 pieces. 4. Place wedges in t a plastic bag and freeze. 5. When ready to use, place on a baking sheet and bake for 15-20 minutes in a 350 degree oven until bubbly.
8: 3 avocados - peeled, pitted, and mashed 1 lime, juiced 1 teaspoon salt 1/2 cup diced onion | Guacamole | INGREDIENTS | DIRECTIONS | 3 tablespoons chopped fresh cilantro 2 Roma (plum) tomatoes, diced 1 teaspoon minced garlic 1 pinch ground cayenne pepper (optional) | 1. In a medium bowl, mash together the avocados, lime juice, and salt. 2. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. 3. Refrigerate 1 hour for best flavor, or serve immediately.
9: Side Dishes
10: 1 pound broccoli florets 2 tablespoons olive oil Salt and freshly ground black pepper 2 tablespoons butter | Roasted Broccoli with Lemon Garlic Butter | INGREDIENTS | DIRECTIONS | 1 teaspoon minced garlic 1/2 teaspoon grated lemon zest 1 to 2 tablespoons fresh lemon juice 2 tablespoons pine nuts, toasted (nuts are optional) | 1. Preheat oven to 475 degrees. 2. In a large bowl, toss the broccoli with the oil and salt and pepper to taste. 3. Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender. 4. Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and lemon zest and heat, stirring, for about 1 minute. Let cool slightly and stir in the lemon juice. 4. Place the broccoli in a serving bowl, pour the lemon butter over it and toss to coat. Scatter the toasted pine nuts over the top.
11: DIRECTIONS 1. In a large bowl, toss together the slaw, green onions, and broccoli. 2. Melt the butter in a large skillet over medium heat. Crumble the ramen noodles into a bowl, and mix with the almonds, and sunflower seeds. Sprinkle the seasoning packets over all. Add to the skillet; cook and stir until noodles and nuts are toasted, about 8 minutes. 3. In a jar with a tight fitting lid, combine the sugar, vinegar, oil and soy sauce. Seal, and shake vigorously to blend. 4. Just before serving, combine the slaw mixture with the nuts and noodles. Pour the dressing over all, and stir briefly to coat. Serve immediately. * I usually make 1/2 of the nut/ramen mixture and find it is plenty. | Broccoli Slaw | INGREDIENTS | 1-16 oz package coleslaw mix or 1/2 cabbage sliced thin 8 green onions, chopped 1 head broccoli, cut into small florets 1/2 cup butter 2 (3oz) pkgs chicken flavored ramen noodles | 1 cup slivered almonds 1 cup unsalted sunflower seeds 1 TBL sugar 1/4 cup apple cider vinegar 1/2 cup vegetable oil l tsp soy sauce
12: DIRECTIONS | INGREDIENTS | Cheesy Scalloped Potatoes Serves 8 | 2 1/2 lbs red potatoes, unpeeled 3 TBL butter 1/3 cup chopped red bell pepper 1/3 cup chopped green onions 1 clove garlic, minced 1/8 tsp ground red pepper | 2 cups whipping cream 3/4 cup milk 3/4 tsp salt 1/4 tsp freshly ground pepper 1 cup (4 oz) shredded Swiss cheese 1/4 cup grated Parmesan cheese | 1. Cut potatoes into 1/8 inch thick slices; set aside. 2. Melt butter in a Dutch oven over medium-high heat; add green onions and next 3 ingredients. Cook, stirring constantly, 2 minutes. Add cream and next 3 ingredients, stirring well. 3. Add potato slices; bring to a boil over medium heat, and cook, stirring gently, 15 minutes or until potato slices are tender, Spoon into a lightly greased 11 x 7 x 1 1/2 inch baking dish sprinkle with cheeses. 4. Bake at 350 degrees for 45 minutes or until bubbly and golden brown. Let stand 15 minutes before serving.
13: Green Bean Casserole | INGREDIENTS | DIRECTIONS | 2- 10 oz boxes of French style green beans 2 TBL butter 2 TBL flour 1 cup sour cream 1/4 lb Swiss cheese | 1 tsp salt 1/2 tsp pepper 1 tsp sugar 1/2 tsp grated onion 1/2 cup Ritz crackers crushed 2 TBL butter | 1. Cook green beans in boiling water for 5 minutes or until crisp- tender. Drain and be sure to get off most of the water. 2. Make sauce by melting butter and adding flour and spices. Remove from the heat and add cheese in small pieces. Add sour cream. 3. Mix beans and sauce. Place in buttered shallow casserole dish. 4. Mix cracker crumbs and butter. Sprinkle on top. 5. Bake at 350 degrees for 20-30 minutes. | Serves 6
14: 3 slices bacon, chopped 1 TBL extra-virgin olive oil 1 shallot, chopped | Brussel Sprouts with Bacon | INGREDIENTS | DIRECTIONS | 1 1/2 lb Brussels sprouts, trimmed, small sprouts halved salt and pepper taste 1 cup chicken broth | 1. Brown bacon in a skillet over medium high heat. Remove bacon to a paper towel. Add extra-virgin olive oil to the pan, 1 turn. Or warm precooked bacon crumble and set aside. 2. Add Brussels sprouts and coat with oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes until they begin to soften then add broth. Bring broth to a bubble cover and reduce heat to medium low. Cook 10 minutes until tender. | From Rachael Ray
15: DIRECTIONS | INGREDIENTS | Vegetables Tossed with Lemon, Garlic, Herb Butter serves 6 | 4 small red potatoes, unpeeled and sliced 1 pound fresh asparagus, cut into 2 inch pieces 1 small sweet red pepper, cut into 2 inch strips 2 small zucchini sliced | 1 1/2 cup julienned carrots 1/3 cup butter, melted 3 Tablespoons lemon juice 1-2 garlic cloves minced and fresh herbs; thyme, basil, and parsley. Salt and Pepper | 1. Place potatoes in a steaming rack in a large Dutch oven; add water to depth of 1 inch. Bring to a boil; cover and steam 5 minutes. Add carrots, asparagus, and red pepper; cover and steam 5 minutes. Add zucchini and steam 5 minutes. Drain and transfer to a bowl; Toss with lemon, garlic herb butter. Lemon, garlic herb butter: Combine melted butter, lemon juice, garlic and spices.
16: Cranberry-Orange Sauce | INGREDIENTS | DIRECTIONS | 1-12 ounce pkg fresh cranberries 1 cup sugar 1/4 cup packed light brown sugar 1 teaspoon grated orange rind 1/4 cup fresh orange juice | 1-3inch cinnamon stick 1/2 teaspoon ginger 1 large navel orange, peeled, sectioned, and chopped | Stir together first 8 ingredients in a large saucepan; bring to a boil over medium-high heat, stirring often. Reduce heat; simmer 15 minutes or until cranberries pop and mixture starts to thicken, stirring often. Remove from heat. Discard cinnamon stick. Cool. Poor into serving bowl. Cover and chill until ready to serve.
17: Main Courses
18: 1/4 cup butter 1/4 cup chopped green onions 2 cloves garlic, minced (divided) 1-teaspoon salt 1/4 teaspoon pepper 6 chicken breast halves skinned, boned and halved 1/2 cup flour | Chicken and Shrimp Marsala | INGREDIENTS | DIRECTIONS | 1 (8-ounce) can tomato sauce 1/4 cup Marsala wine 1 teaspoon dried basil 2 Tablespoons chopped fresh parsley 2 Tablespoons butter 1 pound deveined shrimp Fresh - lemon if wanted for the scampi with garlic | 1. In a large skillet, over medium heat, melt butter and sauté onions and garlic, about 3 minutes; do not burn garlic. With a slotted spoon, remove mixture to a small bowl and set aside. 2. Salt and pepper chicken breasts and lightly dust with flour. In butter remaining in the skillet, brown chicken over medium-high heat until golden on all sides. Remove from skillet and arrange pieces in a baking-serving dish. 3. Preheat oven to 325. Deglaze skillet by adding tomato sauce, wine, basil, parsley and reserved onion mixture. Bring to a boil and remove from heat. Spoon sauce over chicken and cover with foil. Bake for 25-35 minutes or until juices run clear when pierced with a fork. Bake 15-20 minutes, longer if chicken was refrigerated. You will also need to add more time for larger quantity. 4. While chicken is baking, or 15-20 minutes before serving, heat 2-tablespoon butter in a skillet and add shrimp. Sauté over low heat for 3-5 minutes or until heated through. Sprinkle shrimp over chicken and garnish with parsley. I treat the shrimp like scamp and sauté garlic with the butter. I also add a touch of fresh lemon or white wine if I'm in the mood.
19: 2 pounds unpeeled large shrimp 1/4 cup chopped green onions 1/4 cup chopped fresh parsley 4 garlic cloves 3/4 cup butter melted 1/3 cup dry white wine 2 Tablespoons lemon juice | 3/4 teaspoon salt 1/4 teaspoon freshly ground pepper freshly grated Parmesan cheese | 1. Peel and devein shrimp. 2 Sauté green onions, parsley, and garlic in butter until onions are tender. Reduce heat to low; add shrimp. Cook, stirring frequently, 3 to 5 minutes. Do not over cook! 3. Remove shrimp with a slotted spoon to a serving dish; keep warm. 4. Add remaining ingredients to butter mixture; simmer 2 minutes. Poor butter mixture over shrimp. I like to serve this over angle hair pasta or linguine and toss with fresh Parmesan cheese. | INGREDIENTS | DIRECTIONS | Shrimp Scampi
20: DIRECTIONS | INGREDIENTS | Roasted Turkey | 1 (12-pound) fresh or frozen turkey, thawed olive oil and choice of seasonings | 1. Remove the giblets and neck from turkey. Rinse and trim excess fat. Brush turkey with oil and season with salt and pepper. Place the turkey, breast side up, on a roasting rack in a roasting pan. Cover the turkey with foil securing the foil on the sides of the pan. Bake at 325 for 1 1/2 hours; remove foil, and baste turkey with pan juices. Bake an additional hour or until a thermometer inserted in the meaty part of the thigh registers 165, basting every 30 minutes. Remove turkey from oven; let stand at least 30 minutes before carving. Meanwhile, rinse and cook giblets in a saucepan cover with water. Simmer for about 30 minutes. Remove giblets, cool and chop for the gravy. Save giblet water to add to gravy if needed.
21: DIRECTIONS | INGREDIENTS | Make Ahead Gravy | Gravy: 3 tablespoons all-purpose flour 2 tablespoons butter, softened 5 cups Chicken stock, divided | 2 teaspoons chopped fresh sage or 1/2 tsp dry sage 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper | Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings from cooked turkey pan into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner. Drain drippings into a bowl, stopping before fat layer reaches opening; discard fat. Add drippings to Make-Ahead Gravy. Make-Ahead Gravy - Prepare this up to a day in advance. 1. Combine the flour and butter in a medium bowl. 2. Heat a large saucepan over high heat. Add 2 cups stock; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Add the remaining 3 cups stock; bring to a boil. 3. Stir 1 cup stock into flour mixture, stirring with a whisk until smooth. Pour mixture into saucepan; reduce heat to medium-low, and cook until thickened, about 5 minutes. Stir in sage, salt, and black pepper. 4. Add drippings and giblets adjust seasonings. Thin with giblet water or stock as needed.
22: Savannah Seafood Parmesan | INGREDIENTS | 1 pound unpeeled large shrimp 1 cup water 1/2 cup butter 2 garlic cloves, minced 1/2 cup flour 3 cups half-and-half 1/3 cup dry white wine (or chicken broth) 1-8 ounce bottle clam juice or 3/4 cup chicken broth 2 Tablespoons cocktail sauce | 1 teaspoon Old Bay seasoning 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 cups freshly grated Parmesan 1 cup fresh lump crabmeat, drained 1 (4-ounce) jar diced pimento, undrained 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme 16 ounces bow tie pasta, cooked or any pasta you like
23: DIRECTIONS 1. Peel and devein shrimp, reserving shells. Chill. 2 Bring reserved shrimp shells and 1-cup water to a boil in a medium saucepan; reduce heat, and simmer 2 minutes. Pour stock through a wire–mesh strainer into a measuring cup, discarding shells. 3. Melt butter in saucepan over medium heat; add minced garlic, and sauté 2 minutes. 4. Whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in shrimp stock and half-and-half until smooth. Add wine, clam juice, and next 4 ingredients. Cook, whisking constantly 5 minutes or until thickened and bubbly. 5. Stir in shrimp, 3/4 cup cheese, and next 3 ingredients. 6. Combine sauce and pasta, tossing to coat. Spoon into a lightly greased 13x9-inch baking dish, and sprinkle with remaining 3/4 cup cheese. 7. Bake at 350 for 25 to 30 minutes or until bubbly. Serves 8-10.
24: DIRECTIONS | INGREDIENTS | Chicken Breast Lombardy Serves 4 - 6 | 4 chicken breast skinned and boned 1/2 cup flour 1/2 cup butter melted and divided 12-16 ounces of sliced mushrooms | 1/2 cup Marsala or white wine 1/3 cup chicken broth 1/2 cup shredded mozzarella other white cheese 1/2 Parmesan cheese | 1. Place chicken between 2 sheets of wax paper; flatten to 1/2-inch thickness using a meat mallet or rolling pin. If large, cut in half. 2. Salt and pepper chicken then dredge lightly with flour. Cook over low heat in melted butter a few pieces at a time until golden brown about 3-4 minutes on each side. 3. Place chicken in a lightly greased 13 x 9 x 2-inch baking dish, overlapping edges. Repeat procedure with remaining chicken, adding butter. Reserve drippings. 4. Sauté mushrooms in remaining cup butter. Season and sprinkle evenly over chicken. 5. Stir wine and chicken broth into pan drippings in skillet. Simmer 10 minutes stirring occasionally until reduced about 5 min. Spoon evenly over chicken. Bake at 400 for 10 minutes. 6. Combine cheeses, and sprinkle over chicken. Bake an additional 5 minutes.
25: DIRECTIONS | INGREDIENTS | Spinach and Mushroom Quiche | Pastry for a 9-inch pie 1- cups (6 ounces) shredded Swiss cheese 1 TBL flour 1/2 cup diced cooked ham (or bacon or leave this out completely) 5 ounces of chopped spinach 1/4 cup chopped onion 4 ounces of sliced mushrooms | 2 TBL of butter 1/4 tsp of salt pepper to taste 3 eggs beaten 1 1/2 cups half-and-half (or milk) 1/2 tsp dry mustard | 1. Line a 9-inch pie plate with pastry. Fold under and flute edges. 2. Melt butter in medium skillet. Sauté onions and mushrooms until tender. Add spinach and cook. Cool slightly. Lightly salt and pepper. 3. Combine cheese and flour; sprinkle evenly into pastry shell. Top with bacon or ham. Then top with sautéed spinach, onion, mushroom mixture. 4. Combine eggs, half-and-half, dry mustard, and salt, stirring well. Pour mixture into pastry shell. Bake at 325 for 55 minutes to 1 hour. Let stand 10 minutes before serving.
26: DIRECTIONS Preheat oven to 375 degrees F. In a medium saucepan, cover potatoes and crushed garlic with enough water to cover by 1-inch. Add some salt and bring to a boil over high heat, then reduce to medium-high and cook until fork tender, about 15 minutes. Drain potatoes, return to pot, and mash together with 3 tablespoons of the butter and the heavy cream. Season with salt and pepper, to taste, and set aside. In a large pan on medium-high heat, combine 1 tablespoon butter and 1 tablespoon oil. When butter has melted, add beef, Worcestershire sauce, cayenne pepper and salt and pepper, to taste, and cook until meat is brown. | Shepherd's Pie with Mushroom Onion Gravy | INGREDIENTS | * 2 pounds russet potatoes, washed, peeled and cut into chunks * 1 clove garlic, smashed * Salt * 6 tablespoons butter * 1/2 cup heavy cream * Freshly ground black pepper * 2 tablespoons vegetable oil * 2 pounds ground beef * 2 teaspoons Worcestershire sauce | * 1/2 teaspoon cayenne pepper * 2 tablespoons tomato paste * 1/2 cup low-sodium beef stock * 1/2 large onion, finely chopped * 1 red bell pepper, julienned * 2 zucchini, julienned (or 1 cup peas) * 2 carrots, peeled and grated * 1 teaspoon paprika, plus more for garnish * 4 ounces Havarti cheese, grated (or 8 ounces of the sandwich slices)
27: Mushroom Onion Gravy INGREDIENTS * 1/2 large onion, chopped * 3 tablespoons oil * 3 tablespoons all-purpose flour * Salt and freshly ground black pepper * 1 cup red wine * 2 cups beef broth * 8 ounces white button mushrooms, sliced | DIRECTIONS | Stir in tomato paste and saute for a few minutes. Add stock and bring to a simmer. Season and remove mixture to a bowl. In the same pan, add remaining butter and oil and saute onions until almost tender, then add red bell pepper, zucchini, carrots and paprika. Cook until tender, about 10 minutes. Remove from heat. To assemble, in a 9 by 12-inch baking dish layer half of beef, pressing down to pack in, then sprinkle the cheese on evenly. Pour the remaining half of the beef over the cheese and press down. Next, add the sauteed vegetables and top with the mashed potatoes, spreading out with a spatula or the back of a spoon to even out and to form decorative peaks and valleys. Sprinkle top with paprika and bake for 30 minutes or until edges on potatoes turn golden brown. Serve with Mushroom Onion Gravy. | In a medium saucepan over medium heat, saute onions and mushrooms in oil until tender and mushrooms release their moisture, about 5 minutes. Add flour and stir to evenly coat. Slowly whisk in wine and then the broth. Simmer until thickened and season with salt and pepper, to taste. This will thicken up in about 20 minutes while pie is in the oven.
28: Fish with White Wine Sauce | INGREDIENTS | 1/2 Cup flour 3 tablespoons Lemon Olive Oil 4 Tilapia Fillets -- fresh Kosher salt and pepper -- to taste | White Wine and Lemon Sauce: 1 tablespoon Lemon Olive Oil (I use olive oil with a little lemon rind) 1 shallot (other onion can be substituted in a pinch) -- roughly chopped 1/2 cup white wine 2 tablespoons butter 1 tablespoon fresh parsley 1/2 lemon | 1
29: DIRECTIONS | 1. Place flour in shallow baking dish or pie plate and set aside. 2. Pat fish fillets with a paper towel, season both sides of fillet with salt and pepper and make the White Wine Sauce while the fish is resting. Sauce: 3. In a sauce pan, heat 1 tablespoon of the Lemon Olive Oil over medium heat. Saute shallots until softened and beginning to color, about 1 1/2 minutes. Add wine, increase heat to high and bring to boil, boil until reduced to 1/4 cup -- about 3-5 minutes. Remove saucepan from burner and pour into another container, such as a coffee mug or creamer, through a small strainer to strain out the shallot, and then discard the shallot. 4. Whisk in butter and parsley -- and a squeeze of half a lemon 5. Set aside and keep warm until the fish is done. 6. Coat both sides of fillet with flour and shake off excess and place them on a separate plate or paper towel, preferably in one single layer. 7. Heat 2 Tablespoons of the Lemon Olive Oil over high heat in a large non-stick skillet until oil is shimmering, but not smoking. Place the fillets in a single layer and immediately reduce heat to medium-high. ** Depending on the size of your skillet and the amount of fish your making, you'll have to add more oil and saute the fillets in batches. 8. Without moving the fish, saute for 2 to 3 minutes on each side and until the edges of fillet are opaque and bottoms are lightly browned. Use the fish spatula to gently flip fillets. 9. Transfer fillets onto plate and if you're using the sauce, pour it over now and serve.
30: DIRECTIONS | INGREDIENTS | Hash Brown Egg Casserole Serves 8 | 3 cups frozen shredded potatoes or 1 package Simple Potatoes shredded 1/3 cup butter melted 1 cup finely chopped cooked ham (or sausage) 1 cup (4 ounces) shredded Cheddar cheese | 1/4 cup chopped bell pepper (red or green) 1/4 cup chopped onion 2 large eggs beaten 1/2 cup milk 1/2 tsp salt 1/4 tsp pepper 1/2 tsp dry mustard | 1. Press potatoes into bottom and up sides of an ungreased 9-inch pie plate or 8 x 12 casserole. Drizzle with melted butter. 2. Bake at 425 for 25 minutes or until lightly browned. Cool on a wire rack 10 minutes. 3. Combine ham, cheese, and veggies and spoon into the potato shell. 4. Combine eggs, milk, salt and pepper. Pour over ham mixture. 5. Bake at 350 for 25 to 30 minutes. Let stand 10 minutes before serving. Hash BrownCasserole may be assembled, omitting egg mixture, and refrigerated 8 hours or overnight. Let stand at room temperature 30 minutes. Combine eggs, milk, salt, and pepper; pour over ham mixture. Bake at 350 for 25 to 30 minutes.
32: DIRECTIONS | INGREDIENTS | Peanut Butter Pie from John Hager's Restaurant Recipes | 1/2 cup soft butter 1 cup powdered sugar 1/2 cup creamy peanut butter 2 eggs, room temperature 2 cups whipped topping 1 baked 8-9 inch pie crust | Ingredients for Topping: 2 ounces of chocolate chips 2 1/2 tablespoons of whipping cream | 1. In a mixing bowl, whip butter until fluffy and light in color. Add sugar and whip gently again until fluffy. Add peanut butter to the butter/sugar mixture and whip. 2. Add one egg and whip 2-3 minutes. Scrape down sides of bowl and add second egg, whip another 2-3 minutes. 3. Fold whipped topping until smooth (but do not over-beat or over-mix). Pour into the pie shell, mounding toward the center. Instructions for Topping: 4. Over hot water or in the Micro, melt chocolate chips and whipping cream. Stir to combine, then cool 5. Drizzle over pie with a spoon and chill the pie in the refrigerator.
33: Filling: 1 cup sour cream 2 TBLs flour 3/4 cup sugar 1 tsp vanilla 1/4 tsp salt 1 egg, beaten 2 1/2 cups fresh blueberries 1 unbaked 9 inch pastry shell | Blueberry Sour Cream Pie | INGREDIENTS | DIRECTIONS | Topping: 3 TBLs flour 1 1/2 TBLs butter 3 TBLs chopped nuts (I use pecans) | Preheat the oven to 400 F. Combine first 6 ingredients. Beat 5 minutes at medium speed or until smooth. Fold in blueberries. Pour into pastry shell. Bake at 400 for 25 minutes. Combine remaining ingredients. Sprinkle over top of the pie. Bake 10 additional minutes. Chill about 8 hours before serving.
34: 1/2 cup unsalted butter 4 medium apples 1 TBL cinnamon 1 cup plus 1 TBL sugar (divided) | Flip-Over Apple Cake | INGREDIENTS | DIRECTIONS | 1 cup flour 1 egg lightly beaten 1 cups coarsely chopped walnuts or pecans | 1. Preheat oven to 350. Grease the bottom and sides of a 9-inch round cake pan with butter and set aside. 2. Melt 1/2 cup butter in a medium sauce pan over medium heat. Set aside to cool to room temperature. 3. Peel, core and cut the apples into 1/4 inch slices. Place the apples in a bowl and toss to coat with cinnamon and 1 Tablespoon of sugar. Place apple slices in overlapping concentric circles on the bottom of the prepared pan. Make a second layer if necessary.
35: 1-16 oz package coleslaw mix or 1/2 cabbage sliced thin 8 green onions, chopped 1/2 cup butter 1 head broccoli, cut into small florets 2 (3oz) pkgs chicken flavored ramen noodles | 4. Stir the remaining 1 cup of sugar and the flour in a large mixing bowl. Whisk in the egg and melted butter just until combined (do not over-mix). Fold in the nuts and continue to mix until smooth. Pour batter evenly over fruit, and smooth top with a rubber spatula. 5. Place on the center rack of the oven and bake until the cake is golden brown and a cake tester or toothpick inserted into the center comes out clean, about 40-45 minutes. 6. Remove cake from oven and place on a wire rack to cool, about 15 minutes. When the pan is cool enough to handle, run a knife around the edge and invert the cake onto a serving plate. Serve warm or at room temperature, plain or with a favorite topping such as whipped cream, ice cream or yogurt.
36: Gingerbread Boys
37: Sugar Cookies
38: Coconut Cake with Lemon Filling
40: Festive Chocolate Cake | Festive Chocolate Cake