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Oct 28, 2009

Potato Pancakes

4 cups frozen shredded hash browns
1/2 cup finely chopped onion
1/4 cup minced fresh parsley
2 tablespoons milk
2 eggs -- beaten
1/4 cup all-purpose flour
1 teaspoon salt
vegetable oil

Place hash browns in a strainer and rinse with cold water until thawed. Drain
thoroughly; transfer to a large bowl. Add onion, parsley, milk, eggs, flour and
salt; mix well. In a skillet over medium heat, heat 1/4 inch of oil. Drop batter
by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on
paper towels.

Apricot Ham Steak

4 slices fully cooked ham -- 1/2 inch thick
2 tablespoons butter or margarine -- divided
1/2 cup apricot preserves
1 tablespoon cider vinegar
1/4 teaspoon ground ginger
dash salt
hot cooked green beans -- optional

In a skillet, saute ham slices in 1 tablespoon of butter until lightly browned,
turning once. Meanwhile, in a saucepan or microwave-safe bowl, combine the
preserves, vinegar, ginger, salt and remaining butter; heat through. Serve ham
with the apricot sauce and green beans if desired

Refreshing Lemon Pie

1 14oz can sweetened condensed milk
1/2 cup lemon juice
1 tablespoon grated lemon peel
2 drops yellow food coloring -- optional
1 8oz carton frozen whipped topping -- thawed
1 graham cracker crust (9 inches)
mint leaves and lemon peel strips -- optional

In a bowl, combine milk, lemon juice, grated lemon peel and food coloring if
desired; mix until smooth (mixture will begin to thicken). Fold in whipped
topping; spoon into crust. Chill until serving. If desired, garnish with mint
leaves and lemon peel strips. Refrigerate leftovers.

Chocolate Pretzel Rings Recipe

24 Servings

Prep/Total Time: 30 min.

Ingredients

48 to 50 pretzel rings or miniature pretzels
48 to 50 milk chocolate or striped chocolate kisses
1/4 cup milk chocolate M&M's

Directions

Place the pretzels on greased baking sheets; place a chocolate kiss in the
center of each ring. Bake at 275° for 2-3 minutes or until chocolate is
softened. Remove from the oven.
Place an M&M's candy on each, pressing down slightly so chocolate fills the
ring. Refrigerate for 5-10 minutes or until chocolate is firm. Store in an
airtight container at room temperature. Yield: about 4 dozen.

Chocolate Cheesecake Squares

1 cup flour
1/2 cup sugar
3 tbsp baking cocoa
1 tsp baking powder
1/4 tsp salt
1/2 cup cold butter
1 egg yolk
1 tsp vanilla
1/2 cup finely chopped walnuts

Filling:
1 pkg (8 ounces) cream cheese, softened
1/3 cup sugar
1/2 cup sour cream
1 tbsp flour
2 tsp grated orange peel
1/4 tsp salt
1 egg
1 egg white
1/2 tsp vanilla
Chocolate sprinkles, optional

Line a 9 inch square baking pan with foil. Grease the foil. Set aside. In a
large bowl, combine the first five ingredients. Cut in the butter until the
mixture resembles fine crumbs. Stir in the egg yolk, vanilla, and walnuts.
Press onto the bottom of the prepared. Bake at 325 F for 15 minutes. In a
small bowl, beat the cream cheese and the sugar until smooth. Beat in the sour
cream, flour, orange peel, and salt. Beat in the egg, egg white, and vanilla on
low speed just until combined. Pour over the warm crust. Bake for 20-25
minutes or until the center is almost set. Cool on a wire rack for 1 hour.
Garnish with some chocolate sprinkles if desired. Refrigerate overnight. Using
the foil, lift out of the pan. Remove the foil. Cut into 1 inch squares.
Makes about 2 dozen

Beef Cabbage Soup

4 slices of bacon, cooked & crumbled
1 lb. hamburger, cooked, crumbled & drained

Place in large kettle or slow cooker: the bacon and hamburger and add:

1 lg. onion, chopped
3 lg. potatoes, cubed
4 c. cabbage, shredded
3 bouillon cubes
3 c. water
1 lg. can crushed tomatoes or 1 qt. tomato juice
1 can kidney beans
Season to taste


Cook until all is tender and ready to eat (I cook all afternoon in slow cooker.)

Avocado and Melon Salad

Avocado and Melon Salad

3 c. torn Romaine lettuce
3 c. torn spinach leaves
2 c. cubed cantaloupe
1 lg. avocado, peeled, seeded, and
cut into 1/2 inch pieces
1/2 c. picante sauce
3 to 4 tbsp. honey
2 tbsp. lime juice
1 tbsp. vegetable oil
1/4 c. toasted slivered almonds or coarsely chopped pecans


Combine lettuce, spinach, cantaloupe, and avocado in large bowl. Mix picante
sauce, honey, lime juice, and oil; mix well. Pour over lettuce mixture; toss
gently. Sprinkle with nuts. Makes about 6 servings.

CREAMY BROCCOLI SOUP

Pam cooking spray
1 cup onion, chopped
6 cups fresh, chopped broccoli
2/3 cup thinly sliced carrot
2 15-oz. cans chicken broth
1 cup water
3/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme
1 1/4 cup milk

* Coat soup pot with Pam. Heat on medium until hot.

* Add onion and cook, stirring constantly, until tender. Stir in broccoli,
carrot, chicken broth, water, salt, pepper and thyme. Bring to a boil;
cover, reduce heat and simmer 15 minutes or until vegetables are tender.
Remove from heat; let cool slightly.

* Place half of the mixture into a food processor; process until smooth.
Repeat procedure with remaining mixture. Return to soup pot; stir in milk.
Cook over medium heat until thoroughly heated.

EASY SEAFOOD QUICKIE

1 Box Au Gratin Potatoes
1/2 Cup Onions, chopped
1/4 Cup Onion Tops, chopped
3 Tablespoons Oleo
1 pound Crabmeat or Shrimp

Prepare Au Gratin Potatoes according to package directions. Set aside.
In Teflon skillet, sauté' chopped onions in margarine until
transparent. Add seafood and fly gently. Turn with spatula so as not
to break up seafood. Cook about 10 to 15 minutes or when seafood turns
golden brown. Add onion tops and stir once. Remove from heat Drop
spoonfuls into potatoes already set aside. Bake uncovered according to
package directions. Servings: 4

FRENCH FRIED BUTTERFLY SHRIMP

2 pounds uncooked shrimp
1/2 teaspoon sugar
1 cup sifted flour
1 egg
1/2 teaspoon salt
2 Tablespoons shortening
1 cup water

Combine flour, sugar & salt in bowl. Add water, melted shortening &
egg. Beat until smooth. Dip shrimp in batter. Fry at 365F for 3 to 5
minutes. Servings: 4

SPAM HASHBROWN BAKE

1.00 pk Frozen hashbrown potatoes,
-thawed slightly (32 oz)
0.50 c Butter or margarine, melted
1.00 t Salt
1.00 t Pepper
0.50 t Garlic powder
2.00 c Shredded Cheddar cheese
1.00 cn SPAM Luncheon Meat, cubed
-(12 oz)
1.00 cn Cream of chicken soup
-(10 3/4 oz)
1.50 c Sour cream
0.50 c Milk
0.50 c Chopped onion
0.25 c CHI-CHI's Diced Green
-Chilies, drained
2.00 c Crushed potato chips

Heat oven to 350'F. In large bowl, combine potatoes, melted butter,
salt, pepper, and garlic powder. In another bowl, combine cheese,
SPAM, soup, sour cream, milk, onion, and green chilies. Add SPAM
mixture to potato mixture; mix well. Pour into 2-quart baking dish.
Sprinkle with potato chips. Bake 45-60 minutes or until thoroughly
heated.
Yield: 8 Servings

SPAM VEGETABLE CASSEROLE

2 cn Cream of mushroom soup
-(10 3/4 oz)
1/2 c Milk
1/2 c Pasteurized process cheese
-spread
1 pk Mixed frozen vegetables
-(16 oz)
1 cn SPAM Luncheon Meat, cubed
-(12 oz)
1 1/4 c Uncooked instant rice
1 c Shredded Cheddar cheese
1 cn French-fried onions (2.8 oz)
2 c Crushed butter crackers
1/3 c Butter or margarine, melted

Heat oven to 350'F. In bowl, combine soup, milk, and cheese spread. In
large bowl, combine vegetables, SPAM, rice, cheese, and onions; stir
in soup mixture. Pour into 13x9" baking pan. Combine crackers and
melted butter; sprinkle over casserole. Bake 50-55 minutes or until hot.

Iced Cinnamon Chip Cookies

Iced Cinnamon Chip Cookies

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 tsp vanilla
3 cups flour
1 tsp baking soda
1 tsp salt
1 pkg (10 ounces) cinnamon baking chips

Icing:
1/4 cup butter, melted
1/4 cup shortening
1 1/4 cups confectioners sugar
1 tbsp milk
3/4 tsp vanilla

In a large bowl, cream the butter and both sugars until light and fluffy. Beat in the eggs and vanilla. Combine the flour, baking soda, and salt. Gradually add to the creamed mixture. Mix well. Fold in the cinnamon chips. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 F for 10-12 minutes or until golden brown. Remove to wire racks to cool. In a small bowl, combine the icing ingredients. Beat on high speed for 1-2 minutes or until fluffy. Spread over cooled cookies.
Makes about 3 1/2 dozen

Fire Side Coffee

2 cups powdered non-dairy creamer
1 1/2 cups instant hot chocolate mix
1 1/2 cups instant coffee granules
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Sift together creamer, hot chocolate mix, instant coffee, cinnamon and nutmeg.
Pour into a jar and seal with a lid.
To prepare: Stir 3 teaspoons of mixture into 1 cup of hot water. Adjust to taste

Snickerdoodles Cookie Recipe

Ingredients:

2-1/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1-1/2 cups sugar
1 cup butter, softened
1/2 teaspoon rum extract
1/2 teaspoon brandy extract
2 eggs
1 teaspoon nutmeg
1/4 cup colored (or plain) sugar

Directions:

Heat oven to 400°F.

In large mixer bowl, combine flour, salt, cream of tartar, baking soda, sugar,
butter, rum extract, brandy extract and eggs. Beat at low speed, scraping bowl
often, until well mixed.

Combine nutmeg and colored sugar; set aside.

Shape rounded teaspoonfuls of dough into 1-inch balls; roll in sugar mixture.
Place 2 inches apart on ungreased cookie sheets.

Bake for 8 to 10 minutes, or until edges are lightly browned.

Yield: About 30 cookies.

Beef Marinade.

You Will Need

- 3/4 cup olive oil
- 1/2 cup soy sauce
- 1/3 cup red wine vinegar
- 1/4 cup fresh lemon juice
- 3 tablespoons of Worcestershire Sauce
- 1 tablespoon black pepper
- 2 tablespoons of Dijon Mustard
- 1/2 medium onion, minced
- 2 cloves of garlic, minced

Combine everything into a large mixing bowl and mix well. Marinate your steak (or tenderloin, or your burgers, whatever) and enjoy!