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Recipes From My Friends All Around the World

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S: Recipes From Augustine's Friends With Love | Augustine's Cookbook from all of her friends | Augustine's

FC: Cookbook of Cherished Recipes | ugustine's | A | From Her Friends

1: This Cookbook is inspired by all of the talented cooks I have met along the way.

2: "The Gang" | Susan, Augustine, and Anita

3: 1/2 cup freshly grated Parmesan cheese 1 pound sliced bacon, cut in half 1 sleeve Waverly Wafers or other buttery rectangular cracker 1. Preheat oven to 250 degrees 2. Place 1 teaspoon of the cheese on each cracker and wrap tightly with a strip of bacon (no toothpick required 3. Place the wrapped crackers on a broiler rack on a baking sheet and put the backing sheet on the oven rack; back for 2 hours, or until the bacon is done. 4. Do not turn. 5. Drain on paper towels. 6. Serve hot or at room temperature. Note: These can be baked at 350 degrees for 40 minutes with good results. Everybody loves these, and you can freeze them until you need them. Alexandra tried to true! | COWBOW CHIPS from Alexandra Cripps

4: INGREDIENTS: 16 oz. can chili beans ; 16 oz. kidney beans 16 oz. can black beans; 16 oz. pinto beans 8 oz. can tomato sauce; 15 oz. can diced stewed tomatoes 1 can of Mexican corn; 1 pkg. taco seasoning 1 pkg. original Ranch dressing; 1 lb. ground beef 1 can of Rotel tomatoes DIRECTIONS: Brown the ground beef in a pan. Do not drain any of the canned foods. Add all ingredients to a pot and add taco seasoning to the soup. Simmer for at least a one hour. Serve warm and garnish with optional toppings: shredded cheese, sour cream, tortilla strips (cooked in frying pan with olive oil and grated parmesan cheese). Another idea: Eat with large Fritos chips. | KATHRYN AUSTIN | TACO SOUP

5: Vietnamese Beef Soup from The Hong Family | Shopping list: Ox Tail or beef bone; Steak for slicing; Lime (cut into corona slices) Bunch of green onions (sliced into thin circles up to the stalk- white part); Two white onions (sliced wicked thin) Asian Market: Pho greens (usually 2-3 kinds); Mung bean sprouts; Beef /tendon balls (1 packet) thawed; Frozen rice noodles (2 packets) Pho seasoning packet (small red-orange and white box, with three large tea bag looking spice packets); Hoison sauce; Spiracha sauce Fish sauce; Star anise package (1 package will last you for years) Directions: 1.)Boil a beef bone (ox tail will work) 2.)Grill on your stove top burner a few star anise and shaved white onion rings, put those charred items with a pho seasoning packet usually comes in a red-orange and white box with about three bags (look like tea bags but are much more fragrant) into the boiling water with beef bone (I have a metal basket that looks like a mesh tea ball but is bigger to fit the seasoning packet, onion and star anise). 3.)Bring to a boil until the marrow is melted and you have a good beef stock. You could also buy beef stock in a container but not bullion cube (too salty and has a different taste).

6: Vietnamese Beef Soup from The Hong Family . . . continued | . . . continued 4.)We buy beef balls at the Asian market usually they are frozen in a small packet that fits in your hand- maybe 20 balls about the size of a ping pong ball made from beef and beef tendon. Thaw those out and put in the beef broth. Along with green onion stalk, slice the green part of the onion into tiny little circles and reserve in a dish for preparing the soup. 5.)I usually get a nice steak and slice the meat wicked thin. For Anna and I, I will put those in the beef broth to cook through and then ladle the broth with the beef balls and slices of meet over the rice noodles (boil them in a separate pot for a few seconds, they come frozen at the Asian store) and slices of white onions and circles of green onions. For my husband I put the slice raw meet over the noodles and then pour the broth over it. It cooks it enough where he likes it. 6.)Of course then you add your greens, we use basil, some long green leaves that look like dandelion leaves but are not and some small leaves- if you go to the Asian market and ask the store owner for the greens for pho they will get them for you. Put your hoison sauce and spiracha, some mung bean sprouts, a squeeze of lime and maybe a dash of fish sauce and you have your own homemade pho. Let me know how it turns out. At least the house will smell good!

7: Famous Dave's Wild Rice Soup Recipe from Gwen Luckett | Ingredients: 1 c finely sliced celery; 1 tsp salt 1/2 c slivered almonds, toasted (6oz) 1 c finely sliced onions; 1/4 tsp ground nutmeg 1 c flour; 1 c diagonally sliced carrots 1/4 tsp cayenne; 16 c chicken broth (1 gallon) 1/2 c butter, plus 1 medium finely sliced jalapeno pepper 1/4 tsp white pepper; 2 c sliced mushrooms 1/4 tsp black pepper; 1 1/2 lbs chicken breasts, cooked & shredded 1 c heavy whipping cream 1/3 c finely sliced green bell peppers 3 c cooked wild rice (1/2 c or 8oz dry) 2 c frozen corn, thawed (white or yellow) 1 tbsp finely sliced fresh parsley 1/3 c finely sliced red bell peppers; 2 tbsps butter Directions Heat 2 tbsp chicken fat or butter In a large-ish sauté pan set over med-heat/flame until hot. Step #2 Increase heat to medium-high & add celery, carrot, onion, green pepper & red pepper. Step #3 Cook until onion is tender. Step #4 Stir in corn, mushrooms & jalapeno. Step #5 Cook until mushrooms begin to turn golden brown & shiny wet, stirring frequently. Step #6 Remove from heat. Step #7 Bring broth to boil in an 8-quart stock pot. Step #8 While broth is heating up, heat 1/2 c plus 2 tbsp butter in a skillet set over med-heat/flame until hot; stir in the flour. Step #9 Cook over low heat/flame 2 mins stirring constantly do not brown. Step #10 Stir butter & flour mixture into broth. Step #11 Simmer until slightly thickened, whisking to prevent lumps. Step #12 Stir in cooked vegetables, parsley, black pepper, white pepper, salt, nutmeg & cayenne. Step #13 Bring to a simmer, stirring every once in awhile. Step #14 Add chicken, rice & whipping cream. Step #15 Cook just until heated through. Step #16 Serve topped with toasted almonds. Enjoy the Famous Dave's Wild Rice Soup recipe

9: Comment from Fruends | Augustine Floyd | Pecan Crusted Chicken Salad w/ Strawberries | 4 Pecan Crusted Chicken Breasts 3 (5 oz) bags spring salad mix; Balsamic Vinaigrette Dressing; 1 (3 oz) package goat cheese, crumbled 12 strawberries, hulled and thinly sliced. Directions: Prepare Pecan crusted recipe . Divide lettuce evenly between 8 serving plates. Top each with 1 sliced chicken breast. Drizzle with desired amount of dressing. Top each evenly with goat cheese and strawberries. Serve immediately. | 4

10: Tangy Chicken and Mango Salad | Ingredients: 1/4 cup reduced-fat oil and vinegar dressing 2 tablespoons prepared horseradish 3/4 pound smoked chicken breast, skin and bones removed 1 large mango (to make 2 cups cubes) 1/2 head romaine lettuce, washed and torn into bite-size pieces (about 3 cups) 2 ripe tomatoes, quartered 2 green onions, thinly sliced Salt and freshly ground black pepper Directions: MIX dressing and horseradish. Cut chicken into 1-inch pieces. Cut mango into cubes. DIVIDE lettuce between 2 dinner plates. Place chicken and mango cubes over lettuce. Add tomato quarters. DRIZZLE dressing over the chicken and mango. Sprinkle with green onion slices. Add salt and pepper to taste. Yield: 2 servings. PER SERVING: 390 calories; 40.7g protein; 44g carbohydrate; 7.6g fat (18% calories from fat, 1.3g saturated); 110mg cholesterol; 8.3g fiber; 677mg sodium.

11: "Comment from the friends" | Chopped Margarita Salad Ingredients: 1 cup romaine lettuce, torn into bite-size pieces 1/4 cup sliced fresh mozzarella cheese 1/2 cup sliced grape tomatoes 2 fresh basil leaves 2 tablespoons balsamic vinaigrette Directions: COMBINE the lettuce, cheese, tomatoes and basil in a medium bowl. Turn the ingredients onto a large chopping board and, using a sharp chef’s knife, chop the salad well. Return to the bowl, drizzle the dressing over the salad, and toss well. Serve immediately. Note: Salad can easily be doubled, tripled or more. If you are serving several people, it’s easier to chop the individual ingredients and place into a bowl than to chop the entire salad on a cutting board. Yield: 1 serving Per serving: calories, 191; fat, 15 grams (70% of calories), carbohydrates, 9 grams; cholesterol, 23 milligrams; fiber, 2 grams; protein, 6 grams; sodium, 324 milligrams. Charlotte Observer (7/27/2010)

12: "Insert Comment" ~From:

13: Asparagus Mozzarella Salad | This refreshing dish is perfect for picnics, barbecues or any other warm-weather gathering. Toss leftovers with pasta. Lisa Gibbs - Muskegon, Michigan 15 ServingsPrep/Total Time: 25 min. Ingredients 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces 1 pound fresh mozzarella cheese, cubed 2 cups grape tomatoes 1 medium red onion, halved and sliced 1/4 cup minced fresh basil DRESSING: 1/4 cup olive oil 2 tablespoons balsamic vinegar 1 garlic clove, minced 1/2 teaspoon salt 1/2 teaspoon Dijon mustard 1/4 teaspoon pepper 2 tablespoons lemon juice Directions In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl. Add the cheese, tomatoes, onion and basil. In a small bowl, whisk the oil, vinegar, garlic, salt, mustard and pepper. Pour over salad; toss to coat. Drizzle with lemon juice. Chill until serving. Yield: 15 servings (2/3 cup each). © Taste of Home 2009

14: Cynthia Jinks - E Rockhill | VVegetable Saladg | Ingredients: Romaine Lettuce; Iceberg Lettuce; 1 Carrot; 1 cucumber 1 tomato; 3 cloves of garlic; 1 red onion; Green pepper Vinaigrette dressing Directions: Use dry hands to rip the lettuce. Slice and arrange in bowl as you would like. Mix and let salad set. Add dressing when you are ready to eat the salad.

15: Ingredients 1/4 cup fat-free mayonnaise 2 tablespoons fat-free sour cream 1-1/2 teaspoons sugar 1/2 teaspoon grated lemon peel 1/2 teaspoon lemon juice 1/4 teaspoon ground ginger Dash salt and pepper 1 cup cubed cooked chicken breast 1/2 cup sliced celery 1/2 cup seedless red grapes, halved 2 green onions, chopped 1 small cantaloupe, halved and seeded 1/4 cup slivered almonds, toasted Directions In a large bowl, combine the mayonnaise, sour cream, sugar, peel, lemon juice, ginger, salt and pepper. Add the chicken, celery, grapes and onions; toss to coat. Spoon 1 cup salad mixture into each cantaloupe half; sprinkle with almonds. Yield: 2 servings. Nutrition Facts: 1 serving equals 350 calories, 11 g fat (2 g saturated fat), 60 mg cholesterol, 417 mg sodium, 40 g carbohydrate, 5 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 fruit, 1-1/2 fat, 1/2 starch. | Cantaloupe Chicken Salad

16: Ingredients: 1 pound bacon 1 head broccoli 1/2 head cauliflower (optional) 1 medium red onion -- chopped fine 1 cup raisins 1/2 cup sunflower seeds ***Dressing*** 1 cup mayonnaise 1/2 cup sugar 2 tablespoons vinegar Fry one pound of bacon until crispy and crumble into tiny bits. Directions: Chop broccoli (and cauliflower, if desired) into 1/2 inch chunks. Slice onion, chop up fine and add to vegetables. Mix in raisins and sunflower seeds. Toss with dressing (stir together mayonnaise, sugar and vinegar). Chill and serve. From: L. L. Bean, Holiday '96 Catalog | Sweet And Crunchy Broccoli Salad from Barbara Oxford

17: Val's Sesame Noodles: 1 lb cooked linguini 1 pkg dry veggie soup mix 1/4 to 1/3 sesame oil smoke flavoring to taste hot Chinese oil to taste 1/3+ - oyster sauce sesame seeds MIx together and serve warm or cold. Options: Add shrimp, chicken or meat ENJOY!!!!! | Hope you always have the best in Jehovah's service. We will have a huge void at Park Road, but your new congregation is in for a special blessing! Congratulations and best wishes for you and Tom! With love, Tom and Valerie XOXOXO

18: Green Pea Salad from Sis Marian Boyles | 1 (16 oz) can green peas, drained 1/3 cup chopped onions 1/2 cup chopped celery 1/4 cup green olives 2 tbsp sweet pickles 3 tbsp mayonnaise 2 boiled eggs, chopped Drain peas and mix with other ingredients for later.

20: Macaroni -n- Cheese | Ingredients: 1 cups of dry elbow macaroni 1tbsp of butter or margarine 1 cup of evaporated milk 2 eggs 1 tbsp of flour Pam spray NY extra sharp cheddar Cheese Mild Cheddar Cheese Mozzarella Cheese Salt and pepper to taste. Directions: Cook macaroni as directed. When water comes to a boil add a dash of oil to keep the noodles from sticking. Drain and add butter and salt. In a bowl, mix milk, flour and butter and set aside. Spray casserole dish with Pam. Add macaroni. Add milk, egg mixture. Cut NY Cheddar cheese into square strips. Insert these strips into the macaroni mixture wherever you want them to be. Sprinkle with pepper. Shred mild cheddar and mozzarella cheese and sprinkle on the top of macaroni mixture. Preheat oven at 375. Bake covered until you put a toothpick in it and it comes out clean. Sharon Ealy East Rockhill Congregation

21: Sharon Ealy | Tips for Hamburgers/Meatloaf | Add frozen spinach to your hamburger mixture. Use spinach leaves as your lettuce when making hamburgers. When making meatloaf, add spinach to the mixture. Also, when you make meatloaf, you can use this mixture, as your hamburger patty. It will make a great hamburger. East Rockhill Congregation

22: Ingredients: 2-3 eggs (room temperature, set aside) Noodles 2-3 sticks of margarine (I can't believe its not butter) 1 can of evaporated milk; Salt; Seasoned salt Cayenne Pepper; Mild, medium, and Sharp Cheddar Cheese; Non-stick Baking spray Directions: Cook noodles. Keep an eye on them and do not let me stick. Measure enough water to cook down. Stir and melt the butter in the noodles. Cut up cheese (chunks and shredded). Add cheese to noodles and stir. Add can of evaporated milk. Season with salt and seasoned salt You want the mixture to be soupy. Add eggs now. Spray baking pan before you add the mixture. With a large measuring cup, scoop the noodle mixture into a corning dish. Sprinkle top with a little Cayenne Pepper and bake at 375 for almost an hour. | Macaroni -n- Cheese from Ida Washington

23: Words of wisdom to live by:

24: CHEESY SQUASH CASSEROLE from Dee Jones | Ingredients: 1 tbsp vegetable oil 6 medium yellow summer squash, thinly sliced 1 large Vidalia onion, thinly sliced 1 tbsp butter cup grated Parmesan 1 cup shredded sharp Cheddar cheese cup sour cream Salt & Pepper to taste 1 sleeve crackers, crushed (Ritz recommended) Directions Preheat oven to 350. Grease 2 quart casserole dish. Heat oil in large skillet, sauté squash, onion & butter until soft. Transfer to large bowl & stir in the Parmesan, Cheddar & sour cream. Add salt & pepper to taste. Place in casserole dish & sprinkle cracker crumbs evenly over the top. Bake for 30ish minutes until top is golden & bubbly.

25: INGREDIENTS: 1 Package of chicken breasts 1 can cream of mushroom soup 1 can cream of chicken soup 1 small onion (chopped) 1 cup of mayonnaise 1 small package slivered almonds (optional) 1 cups of rice 1 cup celery (chopped) DIRECTIONS: Boil chicken breasts until cooked and then cut into small pieces. Cook rice (I like to cook the rice in the leftover water from boiling the chicken). In a casserole dish add in the cream of mushroom soup, the cream of chicken soup, mayonnaise, celery, onion, and rice. Mix in the chicken and sprinkle almonds on top (optional). Bake @ 350 degrees for 25 minutes | Chicken Casserole from Susan Yow

26: Broccoli Quiche from Janice Roach | Ingredients: 1pkg. frozen broccoli 1 uncooked pie shell 1 c grated Swiss cheese 1 small onion, chopped 1 tbsp flour 2 eggs Salt and pepper 5 oz. evaporated milk Directions: Cook broccoli as directed, drain and chop. Put in unbaked pie shell with cheese, onion and flour. Toss. In bowl combine milk, eggs, salt and pepper. Pour over ingredients in pie shell. Do not mix. Bake at 400 degrees for 30 to 35 minutes. Let cool for 5 to 10 minutes before slicing.

27: Ingredients: 1 medium zucchini, sliced 1/8 to tsp dried basil 1/8 tsp onion powder cup shredded reduced –fat cheddar cheese 1 bacon strip, cooked and crumbled, 2 tsp grated Parmesan cheese Directions: Place zucchini on a microwave safe plate. Sprinkle with basil and onion powder. Microwave, uncovered on high for 1 minute or until hot. Sprinkle with cheddar cheese, bacon and Parmesan cheese. Microwave on high for 30-60 seconds or until cheese is melted. | Cheesy Zucchini Rounds from Janice Cates

28: Pesto-Glazed Chicken Breast with Spaghetti | Ingredients: 2 garlic cloves 1 1/2 cups lightly packed fresh basil leaves 1/3 cup plus 1/4 cup pine nuts, toasted 1/3 cup freshly grated Parmesan cheese 1/4 cup plus 3 tablespoons extra-virgin olive oil Kosher salt fresh ground black pepper 4 boneless skinless chicken breasts 9 ounces dried spaghetti 2 tablespoons coarsely chopped Italian parsley 1 ounce Parmesan cheese, shaved for garnish 2 tablespoons torn basil leaves, for garnish Directions To make the pesto: Using a Bump and Grind or another large mortar and pestle smash the garlic into a coarse puree. Add 1 1/2 bunches of basil and pound until it is coarsely chopped. Mix in the grated Parmesan cheese. Add 1/3 cup of pine nuts and smash to break them up. Slowly mix in 1/4 cup of olive oil. Season the pesto to taste with salt and pepper. Set it aside. Preheat the oven to 400F. Heat tablespoon of oil in a large ovenproof sauté pan over high heat. Sprinkle the chicken breasts generously with salt and pepper. Cook the chicken breasts just until golden brown but not yet cooked through, about 2 minutes per side. Remove the pan from the heat. Spread the pesto over the top of the chicken breasts. Transfer the pan to the oven and bake until the chicken is just cooked through, about 8 minutes. Meanwhile, to prepare the pasta: Cook the spaghetti in a large pot of boiling salted water over high heat until al dente, stirring occasionally to prevent it from sticking about 8 minutes. Drain the spaghetti, reserving 1/2 cup of the pasta cooking water in a large sauté pan over medium tablespoon of oil over and serve.

29: Whisk 1 tablespoon of olive oil into the reserved pasta cooking water to blend well. Add the spaghetti and parsley and toss to coat. To serve: Using a two-pronged carving fork swirl some of the pasta around the fork. Slide the pasta off the fork and mound it in the center of a plate. Repeat for each serving. Cut each chicken breast crosswise and on a slight diagonal into 4 slices. Arrange the chicken slices alongside the spaghetti. Garnish with the remaining 1/4 cup of pine nuts, shaved Parmesan cheese, and torn basil. Drizzle the remaining 1 tablespoon of oil over and serve. Oh, yes. Personally, I prefer to switch spaghetti for fettuccini. Much better. | Pesto-Glazed Chicken Breast with Spaghetti . . . continued

30: Ingredients: 1 (350 g. - 12.5 oz) can Kirkland signature chunk breast of chicken 1/2 cup celery, diced l medium apple, chopped l cup pineapple chunks 2 tablespoons plump raisins 2 teaspoons toasted sesame seeds 5 tablespoons mayonnaise 1/2 teaspoon curry powder Directions Combine chicken, celery, apple, pineapple, raisins and 2/3 of the sesame seeds in a large bowl. Mix mayonnaise and curry powder. Pour mayonnaise over chicken mixture and toss to coat. Sprinkle with remaining sesame seed. | Hawaiian Chicken by Katsuko Rodgers

31: Chicken with Pesto and Mascarpone Sauce | Ingredients: 2 tablespoons olive oil 1 small onion finely chopped 1 clove of garlic, minced 4 slices pancetta, chopped 1 cup fresh bread crumbs 1/2 cup parmesan cheese 3 tablespoons parsley, chopped zest from small lemon 1 egg 4 large chicken breasts 1/2 cup white wine 1/2 to 1 cup chicken broth 2 to 3 tablespoons mascarpone 2 tablespoons homemade pesto Directions: Saute the onion and pancetta in the olive oil until golden. Add the garlic, and stir for 30 seconds. Remove from the heat. When cool empty the mixture into a food processor along with the bread crumbs, Parmesan cheese, parsley, egg and lemon zest. Pulse until well combined but not pureed. Stuff mixture under the skin of chicken breasts. Rub with a little olive oil and roast in a shallow roasting pan at 400F until done. Remove chicken from pan. Add 1/2 cup white wine to pan and simmer until reduced to a 1/4 cup. Add 1/2 the chicken broth and simmer for a few minutes. Add the mascarpone and stir until well blended. Stir in the pesto. Add more chicken broth if you like a thinner sauce. Serve over the chicken.

32: 1 week of chicken – Tish Goldsberry | Boil boneless chicken breasts until cooked through – about 20 mins. Drain and store in refrigerator. Use chili powder, garlic salt & bay leaf in water with chicken (or any spices you prefer) Monday – chicken breast w/ baked potato & veggie (make an extra potato – cut up chicken & veggie, add some shredded cheese & any other topping you like & you have a stuffed potato for lunch the next day) Tuesday – tacos or quesadillas. If making quesadillas, place a small amount of butter in fry pan on med heat. Put chicken, cheese, hot sauce, chopped onion, black olives, and chopped cilantro on tortilla. Place in pan & cover with another tortilla. Brown on both sides. Serve with salad or rice & beans. (These reheat well, so make a couple extra for snacks or lunch the next day.) Wednesday – chef salad. Add your favorite toppings. Or make it a cob salad with a boiled egg & some bacon to complement the sliced chicken. Thursday – chicken & pasta. Add a cup of frozen peas or broccoli to the water and cook with pasta. Toss cooked pasta with a couple spoonfuls of sauce, and serve with chicken. While cooking favorite pasta, make on of the following easy sauces: Alfredo – 1 stick butter, melt over med heat. Add cup cream or half & half. Add cup grated parmesan. Lower heat to avoid scorching. Add pepper if desired. Ready to serve in 5 mins. Red pesto – place following in blender or food processor: 1 pkg cherry tomatos, couple leaves of fresh basil, 1 clove garlic, salt, pepper, 1 tablespoon olive oil, cup raw almonds (optional).

33: Comments: | Friday – chicken salad. Serve as a sandwich, with crackers or wrapped in a lettuce leaf. Hand chop or use food processor for the following: chicken, dill pickle, pepperonci, onion (to taste), salt, pepper, Dijon mustard, mayo. If you have any chicken left over at the end of the week, you can make some black bean soup, yellow rice and have yourself a little Caribbean meal! I like to cheat and use the packet mix for yellow rice. It takes 20 mins to cook. Black bean soup: sauté some onion, garlic, tomato or tomato paste, green pepper (if you have it) in a little olive oil. Then add 1 can black beans, can chicken bullion, packet of Sazon. Let simmer. Serve with sour cream if desired. The chicken, soup, rice & a salad and you have a great meal! Chopped chicken also works great as a filler for a pita bread or as a topping for a pizza. Use pre-made dough from the store if you are too busy to make your own. Add your other favorite toppings and in 20 mins, you have a fresh pizza! I like mine with chicken, spinach, tomato & feta or mozzarella cheese!

34: Pecan Crusted Chicken | Ingredients: 1 cup of buttermilk 3 Tsp of Emeril’s Original Essence 2 tsp. Salt 8 chicken breast 2 tbsp of olive oil 1 cup of pecan pieces 1 cup of all purpose flour 1/2 tsp of freshly ground black pepper Directions: Combine the buttermilk, 1 tablespoon of the Essence and 1 teaspoon of salt in a gallon size plastic ziploc bag. Add the chicken pieces, coating all the pieces. Refrigerate overnight, turning bag over at least once. Preheat the oven to 400 degrees. Grease baking sheet or pan with olive oil and set aside. Pulse the pecans in a food grinder or chopper until finely ground. Combine the ground pecans flour and the remaining Essence, teaspoon of salt and black pepper in another plastic Ziploc bag. Remove the chicken breasts from the buttermilk mixture and coat evenly with the pecan and flour mixture by shaking it in the bag. Place the chicken breasts on the greased pan. Bake at 400 degrees for 25 minutes. Turn and bake for another 25 minutes or until juices run clear. Toshia Walters Construction Loan Manager

35: Name | Ingredients: 4 chicken cutlets 2 tbsp vegetable oil 1/3 cup dry white wine 1 tsp minced garlic 1/2cup low-sodium chicken broth 2 tbsp fresh lemon juice Fresh lemon slices Fresh parsley 1 tbsp capers 2 tbsp butter Directions: Season cutlets with salt & pepper then dust with flour. Sauté cutlets in veg oil 2-3 minutes on each side. Transfer to warm plate. De glaze pan with wine & add garlic about 2 minutes. Add broth, lemon juice & capers. Return cutlets to pan & cook 1-2 minutes on each side. Melt butter in saucepan (or microwave) Garnish with melted butter & lemon slices. | CHICKEN PICCATA from Dee Jones

36: Chicken and Rice Casserole from Valerie Olin | Ingredients: 1 can (10 oz) condensed cream of celery soup ( I prefer to use cream of mushroom soup) 1 can (2 oz) sliced mushroom, undrained 1/2 cup raw long grain converted rice 2 chicken breasts, halved, skinned and boned 1 tbsp dry onion soup mix Directions: Combine soup mushroom and rice in greased crock pot. Stir well. Lay chicken breasts on top of the mixture and sprinkle with onion soup mix. Cover and cook on low setting for 4 to 6 hours. Makes 2 servings (1 to 2 quarts) Suggestions: Serve with chilled three bean salad and gelatin salad with fruit. I have made strawberry flavored with fruit cocktail mixed in. Delicious!

37: Chicken Breast w/Pesto | Ingredients: 1-2 Chicken Breasts Pesto Sauce 2 slices of tomato Mozzarella Cheese (or Goat, feta or blue cheese) 1 Vidalia Onion cut up Olive Oil Salt Pepper Directions: Cut a deep slit lengthwise on one side of chicken breast. Spread a layer of pesto inside the opening and then layer a slice of tomato and then layer cheese on top of the pesto. Season both outsides with salt and pepper. Sear in an oven safe pan with olive oil. Add onion and sauté then put skillet in oven at 325-350 until done 20-30 minutes depending on the thickness of the chicken. Contributed by: Jennifer Spalding | Park Road Congregation

38: Easy Chicken Pot Pie | 1 10 oz of can condensed cheddar cheese soup 1 10 oz can of condensed cream of celery soup cup (or a little more) milk 1 cooked chicken, skinned, boned and chopped (Rotisserie chicken) 1 medium onion, diced 1 small can of English peas, drained 3 carrots, sliced, cooked and drained or 1 small can of carrots Salt and Pepper to taste 2 pre-made pie crust. Preheat oven to 350 degrees. In a large saucepan, combine and heat the soups and milk, stirring often. Stir in the chicken, onion, peas, carrots, salt and pepper. Heat slowly until the mixture begins to boil, stirring frequently. Remove from the heat and put into an oven safe dish. Lay strips of pastry on top of the mixture in a lattice. Dot with butter or margarine. Bake about 45 minutes until mixture in bubbly and pastry has browned. Received from Tina Pettice | SBA Lending

39: Ingredients: 1/4 cup of extra virgin olive oil 1 whole lemon (juiced) Ground Pepper Salt Poultry Seasonings 1 whole chicken Directions: Pour lemon juice into olive oil. Rub liberally on chicken and inside cavity. Marinate overnight. Sprinkle course ground pepper liberally all over chicken. Sprinkle salt on chicken along with poultry seasonings. Rotisserie chicken. | Greek Styled Chicken from Cynthia Powell

40: Chicken Stew with Biscuits from Jennifer Spalding | Ingredients: 3 whole (6 split) chicken breasts, bone in, skin on 3 tablespoons olive oil Kosher salt and freshly ground black pepper 5 cups chicken stock, preferably homemade 2 chicken bouillon cubes 12 tablespoons (1 1/2 sticks) unsalted butter 2 cups chopped yellow onions (2 onions) 3/4 cup flour 1/4 cup heavy cream 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes 1 10-ounce package frozen peas (2 cups) 1 1/2 cups frozen small whole onions 1/2 cup minced fresh parsley For the biscuits: 2 cups flour; 1 tablespoon baking powder 1 teaspoon kosher salt; 1 teaspoon sugar 1/4 pound (1 stick) cold unsalted butter, diced 3/4 cup half-and-half 1/2 cup chopped fresh parsley 1 egg mixed with 1 tablespoon water, for egg wash Directions: Preheat the oven to 375 degrees F. Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

41: . . . . continued | In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes. Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter. Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly. Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.

42: Shrimp Creole Packets from Lydia Grisby | Ingredients: 4 sheets (12in x18in each) Reynolds wrap release non stick foil 1 can (14 1/2oz) diced tomatoes with garlic and onions 1 medium green bell pepper, chopped 3 cups cooked rice; 1/2 cup sliced celery 3 cups chopped onion; 1tbsp Creole seasoning 2-3 tsp packed brown sugar; 1/2 tsp dried oregano 1 pound medium raw shrimp, peeled and deveined Directions: Preheat oven to 450 degrees or grill to medium-high. Combine rice, tomatoes, green pepper, celery, onion, Creole seasoning, brown sugar, and oregano. Stir in shrimp. Center one fourth if mixture on each sheet of Reynolds wrap (dull side toward food). Bring up foil sides. Double fold top and sides to seal packet. Leave room for heat circulation inside of packet. Repeat to make four packets. Bake 14-16 minutes on a cookie sheet in oven or grill 8-10 minutes in covered grill. Makes 4 servings | Prep Time- 10 min Cook Time- 14 min

43: Pan-Seared Scallops with Spinach-Mushroom Saute | Ingredients: 1 tablespoon olive oil 2 pounds sea scallops, patted dry Salt and freshly ground black pepper 2 garlic cloves, minced 2 cups sliced shiitake mushrooms 1 teaspoon dried oregano 1 teaspoon dried thyme 1 10-ounce package baby spinach leaves 3/4 cup vermouth or dry white wine or reduced-sodium chicken broth Directions: 1. Heat the oil in a large skillet over medium-high heat. Season both sides of the scallops with salt and pepper and add to the hot pan. Sear for 1 minute per side, or until golden brown. Remove the scallops from the pan and set aside. 2. To the same pan over medium-high heat, add the garlic. Cook for 1 minute. Add the mushrooms and cook for 3 to 5 minutes, until the mushrooms soften and release their juice. Add the oregano and thyme and cook for 1 minute, or until the herbs are fragrant. Add the spinach and vermouth and cook for 30 seconds, or until the spinach leaves just begin to wilt. 3. Return the scallops to the pan, nestled into the spinach and mushrooms, and cook for 3 more minutes, or until the scallops are opaque and cooked through. Serve scallops with the mushrooms and spinach. Prep Time: 10 to 15 minutes; Cook Time: 11 to 13 minutes; Serves 4 By Robin Miller - Charlotte Observer Published: 07/27/2010

45: "There is no love sincerer than the love of food." ~George Bernard Shaw | Linda Price | Catalina Chicken | 2 boneless skinless chicken breast halves 2 teaspoons canola oil 1/4 cup catalina salad dressing 4 teaspoon onion soup mix 1 tablespoon grape jelly In a large non stick skillet, brown chicken in oil. Transfer to a shallow baking dish coated with cooking spray. Combine the salad dressing, soup mix, jelly; pour over chicken. Bake uncovered at 350 for 25-30 minutes or until a meat thermometer reads 170 degrees .

46: Ingredients: 3 pounds beef sirloin tip roast 4 cloves garlic, peeled and halved 1 teaspoon coarsely ground black pepper Directions 1. Preheat oven to 400 degrees F (200 degrees C). Secure roast with cooking twine. 2. Make 8 (1/2 inch) slits around the roast, and insert 1/2 garlic clove into each slit. Sprinkle with fresh ground pepper. Place on a rack in roasting pan. 3. Roast in preheated oven for 20 minutes. Reduce heat to 325 degrees F, and insert meat thermometer into roast. Continue cooking about 1 hour, or to desired doneness; remove from oven. Loosely cover with foil, and let roast stand 15 minutes before slicing. 4. To serve, slice thinly against the grain, and use pan drippings for gravy. | SIRLOIN TIP ROAST by Julie Summerall

47: INGREDIENTS: 1 (10.5 ounce) can condensed French Onion soup 1 pounds ground beef cup dry bread crumbs 1 egg teaspoon salt teaspoon ground black pepper teaspoon garlic powder 1 tablespoon all-purpose flour cup ketchup cup water 1 tablespoon Worcestershire sauce teaspoon mustard powder DIRECTIONS: In a large bowl, mix together 1/3 cup condensed French Onion soup with ground beef, bread crumbs, egg, salt, black pepper & garlic powder. Shape into 6 oval patties. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat. In a small bowl, blend flour & remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce & mustard powder. Pour over meat in skillet. Cover & cook for 20 minutes, stirring occasionally. Serve with rice, mashed potatoes or garlic toast. Enjoy dee | Salisbury Steak from Dee Jones

48: Beef Stroganoff from Krystle McMiller | Ingredients 1 1/2 pounds cubed round steak, cut into thin strips House Seasoning, recipe follows All-purpose flour 2 tablespoons olive oil 2 tablespoons butter 1 medium onion, sliced 8 ounces fresh mushrooms, sliced 1 (10 3/4-ounce) can beef broth 1 (10 3/4-ounce) can cream of mushroom soup Salt and black pepper 1 cup sour cream Cooked egg noodles Directions Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles. House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix the ingredients together and store in an airtight container for up to 6 months. Yields: 1 1/2 cups

49: INGREDIENTS: 1 – 4 pork chops, 3/4 to 1 inch thick 1 – Vidalia or sweet onion, thinly sliced 2 - tsp seasoned salt; 2 - tsp garlic powder 1/2 - tsp black pepper; 1/2 - tsp paprika 1/2 - cup self rising flour 1/2 – cup vegetable oil; 2 – cups water RECIPE INSTRUCTIONS: Rinse pork chops a good in cold water, pat dry,set aside. In a small bowl mix seasoned salt, garlic powder, black pepper and paprika. Rub about 3/4 teaspoon of seasoning on each pork chop. Next thoroughly coat each piece of meat with flour and set aside. Save all leftover seasoning for later use in onion gravy. Heat vegetable oil in heavy skillet over medium-high heat. When the skillet is hot enough add pork chops and brown on each side for about three minutes. Once your meat is browned remove it from the skillet and allow to cool on a plate covered with paper towels. Now it's time to form the onion gravy. Without removing any dripping add sliced onions to the skillet and cook until browned. Add remaining flour to the skillet and a very small amount of water if necessary. Stir the onions and flour together until golden brown, paying careful attention not to burn the gravy. Add two cups water to the onion gravy and stir. Bring to a boil over medium high heat. Return pork chops to skillet, reduce heat to simmer, cover and cook for about 1 hour. The meat is done when it’s tender. Add additional season to taste if necessary. | Smothered Pork Chops Recipe from Gwen Luckett

50: Debbie’s Stuffed Pork Chops from Dee Jones | Ingredients: 2 LB thick pork chops (about 3) 1 C grated mozz cheese 1 4 OZ can mushrooms 1/4 C minced fresh parsley 1/2 t salt 1/4 t pepper 1/2 C seasoned bread crumbs 1 LRG egg Directions: In a small bowl combine cheese, mushrooms, parsley, salt and pepper. Put beaten egg in pie plate and bread crumbs in another pie plate. Slit each chop about 3/4 of way thru. Stuff with cheese mixture. Then dip in egg and then roll in bread crumbs. Put in 1/3 cup water. Cover with foil. Bake 40 min at 350 oven

51: POT ROAST | INGREDIENTS: 2 lbs. Beef (roast) 2 tbsp of olive oil 1 cup of water 3/4 cup black coffee 1 cup of tomatoes (chopped) 1 onion (sliced) 5 carrots 2 cups of potatoes Salt and pepper to taste Directions: Preheat oven to 325 degrees. Brown meat on all sides in olive oil. Pour water and coffee over roast. Add salt and pepper. Bring to a brisk boil. Reduce heat and simmer 40 minutes. Add tomatoes, onion and carrots. Simmer 20 minutes. Add potatoes and simmer until vegetables are tender. Serves 5-7 Toshia Walters Construction Loan Manager

52: Mustard Coated Grilled Flank Steak from Jan Sereno | Ingredients: 2/3 cup Dijon mustard cup soy sauce 2 tbls whipping cream 2 tsp dried thyme, crumbled tsp coarsely black peppercorn 2 tsp ground ginger Directions: Mix all ingredients together, smear over the top and bottom of 2 1-pound flank steaks. Marinate overnight. Grill to desired doneness

53: Words of wisdom to live by:

54: Words of wisdom to live by:

55: Comments from Jen | Louise Jones | Cabbage | Ingredients: 1 small cabbage ; Olive Oil; 1 tomato (sliced); 6 red potatoes (cut in 4’s); 1 red onion (chopped); Salt; Pepper ; Adobo; Cayenne Pepper Directions: Slice the cabbage leaves (greener) and put them in the heated olive oil. 1)Green sliced leaves ;2) of the cabbage sliced 3)Add potatoes; 4)Add the other of the sliced cabbage 5)Add potatoes; 6)Add seasonings Do not add any water. Cook for less than hour. Stir to combine the seasonings. Remove the core from the tomato. Slice add to the cabbage let steam for 15 minutes. Stir into the cabbage and cut down to low (2) and let good cook until done. | 4 | Comments from Shawnel

56: Beef-Stuffed Zucchini | 4 ServingsPrep/Total Time: 25 min. Ingredients 4 medium zucchini 1 pound ground beef 1/2 cup chopped onion 1 egg 3/4 cup marinara or spaghetti sauce 1/4 cup seasoned bread crumbs 1/4 teaspoon salt 1/4 teaspoon pepper 1 cup (4 ounces) shredded Monterey Jack cheese, divided Additional marinara or spaghetti sauce Directions Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells. Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the egg, marinara sauce, bread crumbs, salt, pepper and 1/2 cup cheese. Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160 and zucchini are tender. Serve with additional marinara sauce. Yield: 4 servings. Nutrition Facts: 2 stuffed zucchini halves (calculated without additional sauce) equals 394 calories, 21 g fat (10 g saturated fat), 134 mg cholesterol, 602 mg sodium, 19 g carbohydrate, 4 g fiber, 33 g protein. © Taste of Home 2009 | Other Contributors

57: Comment from Shirley Russell | Shirley Russell - E Rockill Cong | Ingredients: 2 9-in pie crust; 1 pint of half-n-half; 4 eggs; 1lb of bacon 1pk of frozen spinach (thawed & drained); Sugar; Mozzarella and Cheddar; 1/2 onion; Salt and pepper to taste Directions: 1.Fry bacon and crumble in pie pan 2.Crumble cheese over bacon 3.In a bowl add eggs, slightly beaten. Pour in half –n – half, onion, sugar, spinach, 1/8 of cayenne or any spice you would like. Beat real good. Pour into pie pan. Bake at 425 for 10minutes. Turn down to 350 and cook for 30 minutes or until done (when the toothpick comes out clean. | Spinach Quiche | 375/425 | 30+ min | 4-6

58: Grilled Halibut Steaks | 4 ServingsPrep/Total Time: 25 min. Ingredients 2 tablespoons brown sugar 2 tablespoons butter 1 tablespoon lemon juice 2 teaspoons soy sauce 1 teaspoon minced garlic 1/2 teaspoon pepper 4 halibut steaks (5 ounces each) Directions In a small saucepan, combine the first six ingredients. Cook and stir until butter is melted. Remove from the heat; set aside. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill halibut, covered, over medium-hot heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork, basting frequently with butter mixture. Yield: 4 servings. Nutrition Facts: 1 halibut steak equals 236 calories, 9 g fat (4 g saturated fat), 60 mg cholesterol, 273 mg sodium, 7 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 4 very lean meat, 1 fat, 1/2 starch. Taste of Home | Other Contributors

59: Comments From Amy: | Amy Jarrett | Special Spicy Garlic Shrimp | 1 bag of frozen RAW shrimp {DO NOT thaw shrimp} Directions: In a large skillet heat to melt one stick of butter Add: 2-3 TBSP of minced garlic 2-3 TBSP of Old Bay Seasoning 1-2 Teaspoons of chili powder {to taste} 1/4 - 1/2 Teaspoons of Cayenne Pepper {to taste} Add the shrimp Cover and sauté until shrimp is cooked. I usually serve it over brown rice. It will have a little sauce so that you may add the shrimp with sauce over the rice. Bon Appétit!

60: TUNA TACOS from Cynthia Powell | Ingredients: 1/2 cup finely chopped Gala Apple 1 tablespoon may 1 can tuna in olive oil 4 corn tortillas Shredded Monterey Jack Cheese with Jalapeno Baby Spinach Olive Oil Directions: 1. Mix apple, mayo, tuna 2. Coat a paper towel with olive oil and rub on the skillet 3. Heat skillet under medium heat and place tortilla in skillet 4. Add spoonful of tuna, apple, mayo mixture tortilla and place a few baby spinach leaves on top. 5. Fold the tortilla over (about 30 seconds) 6. Turn tuna taco and brown other side (another 30 seconds) 7. Remove from skilled and place wax paper or paper bag 8. Serve warm

61: Alexandra Cripps | COWBOW CHIPS | 1/2 cup freshly grated Parmesan cheese 1 pound sliced bacon, cut in half 1 sleeve Waverly Wafers or other buttery rectangular cracker 1. Preheat oven to 250 degrees 2. Place 1 teaspoon of the cheese on each cracker and wrap tightly with a strip of bacon (no toothpick required 3. Place the wrapped crackers on a broiler rack on a baking sheet and put the backing sheet on the oven rack; back for 2 hours, or until the bacon is done. 4. Do not turn. 5. Drain on paper towels. 6. Serve hot or at room temperature. Note: These can be baked at 350 degrees for 40 minutes with good results. Everybody loves these, and you can freeze them until you need them. Alexandra tried to true!

62: "Comments: | Rob Johnson | Brussels Sprouts | Ingredients: Brussels Sprouts Chicken Broth Olive Oil Salt & Pepper to taste Garlic Onion Cut Brussels sprouts in half and sear with olive oil. Cover pan and add enough broth to almost cover the sprouts. Let simmer until done. Remove top and let some of the juice evaporate. | 20 min | 2-4

63: Ingredients: 1 to 2 ribs celery chopped 1 onion chopped 1 can cream celery soup Slash of milk or 1/2 n 1/2 2 cans white albacore tuna 2 tbsp or extra small jar pimentos Spoon of sour cream or mayo Adobo, salt & pepper to taste 1/2 cup or more of shredded cheese Egg noodles 1/4 cup Italian bread crumbs melted butter Directions: Cook chopped celery & onions in microwave w/butter for 60 seconds to soften. Cook noodles according to directions. Mix all ingredients then pour into greased casserole dish. Top with breadcrumbs & melted butter. Bake at 350 for about 40 minutes. Enjoy!! | Tuna Casserole by Dee Jones

64: GARLIC & ONION ROASTED CHICKEN From Shawnel Love | INGREDIENTS: 1 roasting pan with lid; 1 whole chicken 1 onion-cut in half, 1 half finely chopped, other half set aside for later use minced garlic-2or3 tsp- to your taste olive oil 1 tbsp DIRECTIONS: Wash chicken in warm water. Clean out cavity, remove any excess fat attached to skin, cut off any hanging skin Pre-heat oven to 375. Gently & slightly lift skin(do not remove) from breast of chicken (at both ends) and around legs as much as possible without tearing skin. Mix 1 tbsp olive oil and 1 or 2 tsps of minced garlic & half finely chopped onion in a dish with some spices of your choice for example: salt & pepper, paprika, old bay seasoning, adobo. Use your fingers or a teaspoon to rub spice mixture under the skin of the breast of the chicken, get as far under as you are able-under skin on the legs also use ground spices (listed above or your choice) without olive oil to season whole chicken-front and back (*tip- season back first so as not to lose any seasoning from turning chicken over on the breast)

65: you can cover bottom of pot with foil if you choose(reduces clean-up). Put a little olive oil(cover bottom) in a roasting pan with a lid with 1/2 cup of water-not too much Place whole chicken breast up n pot-stuff cavity with half chopped onion & 1 tsp of minced garlic. Cover and cook for 1 hr. 15 mins to 1 1/2 then remove lid, let breast brown, just a few minutes before removing chicken. Pour some melted butter over the breast for crisper browning. *Occasionally use juices in roasting pot to baste/pour over chicken, can be done with big spoon or baster. * If you decide not to make vegetables separate-after 45 mins put 3-4 cut up red or white potatoes peeled or not in the roaster; then 15 mins before take it out stir in chopped broccoli-making sure vegetables well mixed in/ covered with juices in the roasting pan. potatoes should break with fork when done.

66: Squash Casserole by Sophia Green | Preheat oven 385 degrees Ingredients: 4 large squash or 2 bags 2 eggs 1 stick of butter 10>12 crackers of bread crumbs 1 cup of cheese 1/2 cup of milk Directions: Cook your squash. Then put your squash, eggs, butter, cheese, and milk in casserole dish. Mix just as you would macaroni. Spread bread crumbs or broken crackers over casserole. Bake until it browns - at least 30 minutes. | Congratulations Augustine. I hope this recipe comes in handy.

67: FLYING BISCUIT CAFE: Creamy Dreamy White Cheddar Grits from Gwen Luckett | 12 servings Hands on: 20 min; Total time: 30 minutes Ingredients: 6 cups water 2 cups half-and-half; 3 teaspoons kosher salt 1/4 teaspoon white pepper; 2 cups quick grits 1 cup grated white cheddar cheese 4 tablespoons unsalted butter, cubed Directions: In a saucepan, combine water, half-and-half, salt and white pepper and bring to a boil. Slowly pour grits into boiling water while whisking the entire time. (Watch out for splattering; mixture is very hot.) Reduce to low heat and continue to whisk often, until thick and completely smooth, about 10 minutes. Add cheese and stir gently until cheese melts. Whisk again to combine. Turn heat off and allow grits to rest 5 minutes. Add butter and stir until completely smooth, silky and shiny. Per serving: 221 calories (percent of calories from fat, 49), 6 grams protein, 23 grams carbohydrates, trace fiber, 12 grams fat (7 grams saturated), 35 milligrams cholesterol, 549 milligrams sodium.

68: Banana Stuffed French Toast from Krystle McMiller | Ingredients 4 tbsp butter; 1/4 cup light brown sugar Pinch ground cinnamon 3 ripe bananas, peeled, cut into 1/2-inch-thick rounds 4 ounces cream cheese, room temperature 1 large unsliced loaf French bread, bread cut into 8 slices 4 large eggs; 1/2 cup heavy cream 1 1/2 cups whole milk; 2 tsp ground cinnamon 1 teaspoon rum extract; Nonstick cooking spray Confectioners' sugar, for garnish; Maple syrup, for garnish Directions Preheat oven to 350 degrees F. Melt butter in a heavy bottomed skillet over medium heat. Once butter is melted add the brown sugar and pinch of cinnamon. Stir with a wooden spoon until the sugar melts into the butter and becomes a sauce. Add bananas and toss together. Let cook until the bananas are soft and incorporated into the sauce. Remove to a bowl and let cool completely. Once cool, add cream cheese and mash with a wooden spoon. Using a paring knife, cut a 2-inch-long slits in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among the bread pockets. In a large bowl, add eggs, heavy cream, milk, cinnamon and rum and whisk to combine. Pour mixture into a 13 by 9-inch casserole dish. Put the bread into the egg mixture and let soak for 3 minutes, turning occasionally. Remove the bread from egg mixture, using a spatula, letting the excess drain off. Spray a wire rack with nonstick spray and put the rack on a baking sheet. Put the bread on the rack and transfer to the oven. Bake the French toast until it is golden brown and filling is hot, about 25 minutes. Transfer the toast on a serving platter and garnish with confectioners' sugar and maple syrup.

69: Spinach Brunch Bake | Impress your breakfast guests with this dish's mixture of fluffy eggs, tender spinach and melted cheeses. Tomatoes add lovely color, while tangy blue cheese packs in a punch of flavor. If you want, sprinkle the top with crunchy walnuts. 6 ServingsPrep: 15 min. Bake: 30 min. Ingredients 1/2 cup chopped onion 4 garlic cloves, minced 1 tablespoon butter 8 Eggland's Best Eggs 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese 1 cup (4 ounces) crumbled blue cheese, divided 2 plum tomatoes, diced 1/4 cup chopped walnuts 1 plum tomato, sliced, optional Directions Combine onion, garlic and butter in a small microwave-safe bowl. Cover and microwave 1 minute or until onion is tender. In a bowl, lightly beat eggs with whisk. Stir in onion mixture, spinach, mozzarella, 3/4 cup blue cheese, diced tomatoes and walnuts. Place in a greased shallow 1-qt. baking dish. Bake, uncovered, at 400 for 30-35 minutes or until a knife inserted near the center comes out clean. Garnish with remaining blue cheese and sliced tomato if desired. Yield: 6 servings. Taste of Home 2009 | Other Contributors

70: Directions: 1. Preheat oven to 350 degrees 2. Melt stick of butter. 3. Finely chop onion. 4. Mix all ingredients and pour into a 9x11 pan. (a metal pan such as a Hefty E-Z is preferred, but a Pyrex dish will work) 5. Bake for 25-30 minutes or until center is done. | From Sheneen Peele Ingredients: 2 boxes of Jiffy cornbread mix 16 oz of cottage cheese (preferably small curd) 1 box of frozen chopped broccoli 1/2 of large onion 1 stick of unsalted butter; Pinch of baking soda 4 eggs | Broccoli Cornbread

71: ZUCCHINI BREAD from Sherry Kessler | INGREDIENTS: 1 peeled carrot grated 2 peeled zucchini squash (2 cups grated) 3 eggs 1 cup vegetable oil 1 teaspoon baking soda 1 teaspoon baking powder 2 cups sugar 3 cups all purpose flour 1 teaspoon salt (or less) 2 teaspoons cinnamon 3 teaspoons vanilla 1 cup walnuts (broken or chopped) DIRECTIONS: 1.Beat eggs till light and fluffy. 2.Add oil, sugar, carrots, zucchini, and vanilla. 3.Mix well then add flour, salt, soda, baking powder, and cinnamon. 4.Add nuts. 5.Pour into greased and flour loaf pans 6.Bake at 340 degrees 1 hour or less (check often) Note: If using self-rising flour, omit the baking powder. This can be made ahead of time and frozen!

73: Cheesecake | Part One Ingredients: 3 8-Ounce Bricks Of Philadelphia Cream Cheese (Let It Sit Out To Soften) 4 Egg Whites 1 Cup Of Sugar 1 Teaspoon Of Vanilla 1 Cup Of Graham Cracker Crumbs Part Two 2 Cups Of Sour Cream 2 Tbsp. Of Sugar Teaspoon Of Vanilla Directions: 1) Preheat oven to 350. 2) Put the four egg whites in a bowl and beat with a mixer on high until stiff while gradually pouring in the cup of sugar. 3) Cut the 3 bricks of cream cheese in half and beat into the egg whites until smooth 4) Pour in the teaspoon of vanilla and beat until it's mixed thoroughly. 5) Spray cooking spray (aka pam) into a 9 inch spring form pan 3 inches deep. Then dust the pan with the one cup of graham cracker crumbs. 6) Pour the mixture into the pan and bake in the oven 25-35 minutes or until the cake doesn't look or shake like soup 7) Take out cake and heat the oven up to 450. 8) Mix in another bowl the 2 cups of sour cream, 2 tablespoons of sugar and 1/2 teaspoon of vanilla 9) Pour mixture on cake and put back in the oven for 5-10 minutes or until golden brown on the edges. 10) Chill for at least two hours or longer (i recommend overnight just to be safe) Contributed by Cuisinart

74: Ingredients: 3 sticks butter, softened 3 cups sifted flour 1/2 tsp salt 3/4 cup powdered sugar 1.5 cup ground nuts (almonds or pecans) 4.5 tsp vanilla (or 4.5 tsp almond or lemon extract) powdered sugar for rolling Directions: Preheat oven to 325 degrees - Combine all ingredients and then shape into small balls - roll in powdered sugar and bake for about 18 minutes or until they just start to brown on the underside. Cool completely and then dust with powdered sugar. These are DANGEROUS! :) | Vanilla & Pecan Crescents By Stacy Weathers

75: Name | Emily Weathers' Pound Cake - St. George, SC Contributed by Stacy Weathers | Take a tube pan and grease/flour including the center part - then cut a piece of waxed paper with a hole in it for the center piece; grease that piece and place in bottom of center of pan - Oven at 325 degrees - Ingredients - 2 sticks butter, softened 1/3 cup Crisco 6 eggs, room temperature 3 cups sugar 1 cup milk (whole or 2%) 3 cups plain flour, sifted) - I use cake flour 1/2 tsp baking powder 1/2 salt 2 tsp vanilla extract (or almond if you want to make an almond pound cake) Combine butter, Crisco then mix in sugar and mix until smooth and creamy. Add eggs, beating one at a time. Add flour and milk gradually by thirds, starting with flour. Bake 1 hour and fifteen minutes or until the top is browned and cracked. Cool for 10 to 20 minutes in the pan and the sides should separate from the pan. Invert and remove tube and waxed paper then plate in upright position. Cool completely before storing.

76: Big Daddy's Quick Coffee Cake | Ingredients: 1 cup of sweetened cornflakes 1.5 cups of plain flour 4 spoons of shredded coconut 4 strawberries (cut up) 1 ripe banana (cut up) 2 eggs 1 tsp of Vanilla Flavoring 1/2 tsp of baking soda 1/2 cup of sugar 1 stick of butter (cut up) Directions: Mix ingredients enough to blend them together. Do not beat it too much as it will make the cake stiff. Bake in a glass dish at 350 degrees in the middle of the stove until done. By Horace Asbery | Comments :

77: HEAVENLY DELIGHT By Ruby Chambers (Rock Hill Cong.) | INGREDIENTS: 1-cup plain flour 1pkg of pecan pieces or chips {2.2oz bag} 1 stick of margarine soften 1 box of pistachio nut instant pudding (Jell-O) 1 box of chocolate or butterscotch {if you like butterscotch} instant pudding 1container of cool whip {16oz tub} DIRECTIONS: Mix flour and soften butter well. After mixed well add pecans, make a very thin crust by pressing and spreading until the bottom of a 9x12 sheet pan is covered. Bake in oven until lightly brown about 5-7 min. Mix pistachio according to directions, spread on one half of COOL crust. Then mix the chocolate or butterscotch according to directions, and place on the other half of the crust. Cover with cool whip. Refrigerate until ready to serve. Enjoy

78: Chocolate Chip Cake Contributed by Miss Mavis | Ingredients: 1 Pk of yellow cake mix pkg of instant chocolate pudding (3 oz) 4 eggs 1/4 cup of rum or brandy 1 tsp. Vanilla extract 1 (6 oz or more) pkg. Of chocolate chips Directions: Mix first 7 ingredients; heat 3-4 minutes. Add chocolate chips and blend well. Pour into well greased Bundt or tube pan and bake at 350 for 1 hour. After cooling, put Duncan Hines layer cake chocolate frosting. Pat with back of spoon to make it look beautiful.

79: "Insert Comment" ~From: Laurie Hirth | 1 can cherry pie filling 1 (20 oz) can crushed pineapple (undrained) 1 dry yellow cake mix 1 cup melted butter 3 oz coconut 1/2 cup pecans or walnuts In a 13 x 9-inch buttered pan, pour pie filling and pineapple. Mix gently, the 'dump' the rest of the ingredients in - dry cake mix, then pour melted butter on and sprinkle with coconut and nuts. Bake at 350 degrees for 1 hour (1/2 hour with aluminum foil covering; 1/2 hour without aluminum foil). | Laurie Hirth | DUMP CAKE

80: Grandma's Coffee Cake | Preheat oven to 325 degrees Ingredients: 1 box Duncan Hines Moist Deluxe Yellow Cake Mix (w/o pudding) 2 – 3.0-3.5 oz instant vanilla pudding 4-5 eggs (do not use more than 5 large eggs) 1 cup water cup of vegetable oil (Crisco) 3 level tablespoons of cinnamon 2/3 cup of sugar cup chopped walnuts Directions: Combine first 5 ingredients and mix well for 5-6 minutes. [Note: It is best if eggs, oil, and water are at room temp. before mixing] In a separate bowl, mix cinnamon, sugar and chopped walnuts. Spray a bundt cake or tube pan with Pam. Pour in of cake mix and cover with of the cinnamon mix and swirl lightly. Pour in balance of cake mix and spoon out balance of cinnamon mix and swirl lightly. Note: Make sure none of the cinnamon mix is left on top (it will burn). Bake for 65 minutes. Cool and remove the cake. Contributed by Kerry Williams

82: Amy Jarrett's 7-up Cake | Ingredients: 1 cup butter {3 sticks-softened} 3 cups of flour 3 cups of sugar 2 TBSP of Lemon Extract 5 eggs {room temp @ least 3 hrs} 3/4 cup of 7-up Directions Cream butter & sugar, adding 1 egg at a time. Add flour. Beat in Lemon Extract & 7-up Pour batter in a well greased pan {I usually use a little of the butter to grease the pan} Cook at 350degrees for between 1-1 hrs. {This usually makes 2 Bundt cake pans for me. So, I guess it will depend on what kind of pan you are using. It may be good as little cupcakes. I’ve not tried it like that before. } | East Rock Hill Congregation | Comments From Amy Jarrett

83: 7-UP POUND CAKE from Gwen Luckett | Ingredients: 3-4 sticks of butter; 3 cups sugar 5 eggs; 3 cups flour 2 tsp lemon extract; 3/4 cup 7-Up Directions: Preheat oven to 350 degrees. Grease and flour a bundt cake pan. Put your butter and sugar in a large mixing bowl, and beat on medium speed. It is very important to beat the butter and sugar for a full 20 minutes. This will cream butter; it will look fluffy. Add the eggs one at a time and beat after each addition. Pour all of your flavoring extracts into the 7-up. Add the flour 1 cup at a time alternating with the 7-up. After all ingredients are mixed well pour into prepared bundt pan and bake for 60 minutes. Or until done according to your oven. Allow cake to cool. Before placing on plate. The cake may improves if baked a day before you plan to serve it, and keeps well frozen. 7-UP ICING 2 egg whites; 3 tablespoons 7-Up; 1 cup granulated sugar 1/4 tablespoon cream of tartar Put all ingredients in the top of a double boiler over boiling water. Upper pan should not touch surface of water. Beat with rotary beater until stiff enough to stand in peaks, (about 5 minutes)."

84: Ingredients 3 cups all purpose flour; 2 cups sugar 3 teaspoons baking powder; 1/2 teaspoon salt 6 large eggs; 2 cups softened, not melted, butter 1/2 cup 2% milk; 2 teaspoon vanilla Diections Combine all of your dry ingredients in a large mixing bowl. Add butter, milk, and vanilla to the dry ingredients. Stir until just mixed then mix at medium speed for about 4 minutes. Scrape bowl. Add eggs one at a time and mix on low speed for 30 seconds after each egg. Once all eggs are in the batter, mix at medium speed for 1 minute. Batter will be thick and fluffy. Preheat oven to 350 degrees. Spoon batter into cupcake liners until 1/2 full. If you fill them any more, you risk having a mess in your oven. Bake your cupcakes for 20 minutes or until a cake tester, or toothpick, inserted into the center of the cupcakes comes out clean. Cool your pound cake cupcakes completely in the cupcake pans. Store in an airtight container. Cream Cheese Frosting Ingredients 1/2 cup of butter (1 stick), room temperature 8 oz of Philly cream cheese (1 package), room temperature 2 - 3 cups of powdered sugar; 1 teaspoon of vanilla extract Directions With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness. Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cake or cupcake. | Pound Cake CupCakes from Krystle McMiller

85: SYMPHONY BROWNIES from Alexandra Cripps | These brownies make a spectacular party dessert! You should serve warm as the chocolate bar in the middle is nice and soft. Scoop French vanilla ice cream, with fresh raspberries and a sprig of mint. Beautiful and delicious! Ingredients: One 17.6 ounce package brownie mix with walnuts Three 6-ounce Symphony candy bars with almonds and toffee chips Directions: 1. Prepare the brownie mix according to package directions. 2. Line a 13-by-9 inch cake pan with aluminum foil and spray with vegetable oil cooking spray. 3. Spoon of the brownie batter and smooth with a spatula on the back of the spoon. 4. Place the candy bars side by side on top of the batter. 5. Cover the remaining batter. 6. Bake according to package directions. 7. Let cool completely, and then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.

86: Pound Cake from Tillie Thompson | Ingredients: 2 sticks butter 2 cups sugar 3 eggs 2 cups plain flour Directions: Cream butter and sugar together. Add each egg and mix together. Add flour and mix. Bake at 350 degrees for 1 hour

87: Layered Carrot Cake from Sarah Mitchell Ingredients: 1 pkg yellow cake mix 1 pkg instant vanilla pudding mix 2 tsp ground cinnamon 4 eggs 2/3 cup orange juice cup canola oil 3 cups grated carrots cup raisins 12 cup chopped walnuts Directions: In a large bowl combine the cake mix, pudding mix and cinnamon. Whisk the eggs, orange juice and oil; add to dry ingredients. Beat until well blended, stir in the carrots, raisins and nuts (batter will be thick). Pour batter into two greased and floured 9in round baking pans. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center come out clean. Cool for 10 minutes before removing from pans. To wire racks to cool completely.

88: . . . continued Orange Cream Cheese Frosting Ingredients: 1 pkg (8oz) cream cheese, softened 1/2 cup butter, softened 3 cups confectioners’ sugar 1-2 tbsp orange juice 1 tbsp grated orange peel Directions: In a large bowl beat cream cheese and butter until fluffy. Add confectioners’ sugar, orange juice and peel; beat until smooth. Spread the frosting between layers and over the top and sides of cake. Store in the refrigerator. Yield 12-14 servings

89: Semolina Cake from Sarah Mitchell | Ingredients: 15 eggs 15 soup spoons (Tbsp) sugar 15 tbsp flour 15 tbsp semolina flour 3 tsp baking powder 1 tbsp vanilla flavoring Directions: Butter a large 13in x 9 in pan. Separate eggs. Mix egg yokes and sugar together. In a separate bowl stir egg whites till the form a meringue. In a separate bowl mix semolina flour, flour and baking powder together. Then add to egg yoke and sugar mixture. Then add meringue to that mixture. Add vanilla flavoring . Bake at 350 degrees for 45 minutes. DO NOT OPEN OR TOUCH OVEN. BE VERY CAREFUL. Syrup for Cake 3 cups sugar 2 cups water 1 tbsp honey Boil all ingredients together lightly to make a syrup. DO NOT PUT HOT SYRUP ON TOP OF A HOT CAKE. ONE MUST BE AT ROOM TEMPERATURE.

90: Whoopie Pies | COOKIE 1/2 cup butter; 1 cup sugar 2 egg yolks; 5 tablespoons cocoa 2 cups of flour; 1 tsp baking powder 1 tsp baking soda; 1 teaspoon vanilla 1 cup milk DIRECTIONS: Preheat oven to 375 degrees. Cream the sugar and butter together. Add egg yolks. Add cocoa, flour, baking powder, and baking soda. Add vanilla and milk.(batter should be thick) Drop by teaspoon onto a cookie sheet. Bake for 10 min. Allow to cool a minute or two before removing from cookie sheet. FROSTING 1/2 cup butter 2 egg whites 2 cups of powdered sugar 1 teaspoon vanilla Beat butter. Add remaining ingredients.(frosting should be semi-thick, if not add more powdered sugar) Spread between 2 cooled cookies. | Beth & Stephanie Weissmann

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  • By: Augustine F.
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About This Mixbook

  • Title: Recipes From My Friends All Around the World
  • Tags: None
  • Started: over 6 years ago
  • Updated: about 6 years ago

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