Pasta Primavera

1/2 c. butter
1 lg. clove garlic, minced
1 lb. asparagus, diagonally cut
1 med. zucchini, sliced
2 c. whipping cream
1 c. chicken broth
1/2 lb. mushrooms, thinly sliced
1 c. frozen tiny peas, thawed
1/2 lb. bacon, cooked & chopped
1 lb. angel hair, cooked
1 1/2 c. Parmesan cheese

Saute butter and garlic for a few minutes. Mix in asparagus, mushrooms and zucchini. Stir fry for 2 minutes. Add cream and broth, boil about 3 minutes. Stir in peas and bacon. Cook 1 minute longer. Pour over pasta. Add cheese and toss until thoroughly combined. Serves 8. Friend

Stuffed Bread Recipe

1 lb. ground beef
1 lb. ground sausage

Brown and drain off approximately half of the fat. Add the inside of one large Italian bread (broken into small pieces). Add 3 to 4 carrots, cut small and cooked, and 3 to 4 potatoes, cooked and mashed. Mix all of the above and season to taste with the following: Italian seasoning, oregano, parsley flakes, garlic. To help hold together add 1 cup hot water with 2 beef bouillon. Stuff Italian bread with this meat mixture. OR - cut bread into 1 inch thick whole pieces and fill with meat mixture. Bake 350 degrees for approximately 30 minutes or until hot. The meat mixture may be put into pie crusts and baked for a meat pie. Bake 350 degrees for 30 minutes or until golden brown.

Party Pizzas

1 lb. ground beef
1 lb. pork sausage
1 lb. Velveeta cheese
2 tbsp. ketchup
1/2 tsp. oregano
1 tsp. Worcestershire sauce
1/2 tsp. garlic salt
2 loaves sliced rye bread

Brown sausage in skillet and drain. Add Velveeta in chunks, stirring until melted. Spread mixture over rye bread slices place on cookie sheet. Bake at 350 degrees for 8-10 minutes.

Egg & Sausage Souffle Recipe

1 lb. mild bulk sausage
6 eggs
2 c. milk
1 tsp. salt
1 tsp. dry mustard
6 slices white bread, cubed
1 c. Cheddar cheese, grated

Crumble and brown 1 pound mild sausage. Drain and cool. In a large bowl, beat 6 eggs. Add milk, salt and dry mustard. Add bread cubes. Stir. Add cheese and browned sausage, mix well. This must be refrigerated overnight. Next morning place in a 9 x 13 inch pan. Bake at 350 degrees for 45 minutes.

Breakfast Brunch

Place 8 slices of Pepperidge Farm bread (crust trimmed off) flat in 9 x 13-inch pan. On each slice place 2 thin slices of ham and then one slice cheddar cheese, then put 8 slices on bread on top. Mix together: 6 beaten eggs
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard
1/4 c. minced onion
1/4 c. finely chopped green pepper
1 tsp. Worcestershire sauce
3 c. milk

Pour over bread. Let stand overnight. Before baking, melt 1/8 lb. butter and pour over top. Cover with 1 cup potato chips and bake 1 hour at 350 degrees.

Fish Fillets Broiled

Butter dish for broiler. Place fish (orange roughy, etc.) in dish. Brush with 2 tablespoons lemon juice. Let stand 10 minutes. While waiting combine: 1/2 c. Parmesan cheese
4 tbsp. butter, softened
3 tbsp. mayonnaise
3 tbsp. green onions, chopped
1/2 tsp. salt
Dash pepper
Dash Tabasco

Broil fillets 3 to 4 inches from heat for 5 minutes. Spread mixture over fillets. Broil 2 to 3 minutes.

Wanton Appetizer Recipe

1/2 lb. ground beef
1/2 lb. ground pork
1 (8 oz.) water chestnut, chopped fine
3 stalks green onion, chopped fine
2 tsp. sesame seed oil
Salt and pepper to taste

To make a wonton, spread a single wrapper square across the palm of one hand, place a small clump of filling in the center, and seal the wonton into the desired shape by compressing the wrapper's edges together with the fingers. Adhesion may be improved by moistening the wrapper's inner edges, typically by dipping one's fingertip into plain water and running it across the dry dough to dissolve the extra flour. As part of the sealing process, air should be "burped" out of the interior to avoid rupturing the wonton from internal pressure when cooked.

The nice thing about making Wanton Appetizers is that you can store them ahead of time and just heat them when your guest arrives.

Mix filling ingredients together. Place about one teaspoon of filling in center of won ton skin and fold over making a triangle, sealing edges by wetting with water. Deep fry in hot oil until golden and meat is cooked (about five minutes). Serve with catsup mixed with Coleman dry mustard or with sweet and sour sauce. Serves 12.

Each region of China has its own variations of wonton, examples include Beijing, Sichuan, Hubei, Jiangnan, Jiangxi, Guangdong (Cantonese), Fujian etc.


Peach Desert Recipe

1 lg. can peach slices
1 stick butter or margarine
1 box yellow cake mix
1 c. walnuts, chopped
1 c. coconut

Empty peaches and juice into 9 x 13 inch pan. Shake dry cake mix over the peaches. Evenly drizzle melted butter over cake mixture. Shake coconut over butter and shake nuts over coconuts. Bake in 325 degree oven for 60 minutes. Serve with ice cream or whip cream.

Easy Rice Pudding

4 c. milk
1 (4 serving size) pkg. vanilla
pudding mix (cooking kind)
3/4 c. raisins
1 egg, well beaten
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Combine all ingredients in a large saucepan and stir over medium heat until mixture comes to a boil. Cool 10 minutes, stirring twice. Pour into dishes and serve warm. Serves 4.

White Sugar Cookies

2 cup white sugar
1 cup shortening
3 eggs
2 cup buttermilk
1 tsp. soda
5 cup flour
1/2 tsp. salt
3 tsp. baking powder
1 tsp. vanilla

Cream sugar, shortening, eggs and vanilla then alternately add flour, salt, baking powder mixture with buttermilk with soda. Drop by spoon. Sprinkle with any kind of toppings. Bake 8 minutes at 375 degrees.

Zucchini Parmesan Vegetables Recipe

4 c. thinly sliced zucchini
1 tbsp. water
1 tsp. salt
3 tbsp. grated parmesan cheese
1 sm. onion, chopped
2 tbsp. margarine
Freshly ground pepper

Put all ingredients except cheese in skillet. Cover and cook 1 minute. Uncover and continue cooking and turning with wide spatula until just tender. About 5 minutes. Sprinkle with cheese. Toss. Serves 6 to 8. Mother of Judge Wm. T. Moroney

Kentucky Coleslaw

This easy and simple Kentucky version of coleslaw recipe for is a favorite side dish for parties and special occasions. It goes well with barbecued chicken. You can adjust the dressing if you find it too sweet. Usually this kentucky coleslaw recipe takes about 30 minutes to prepare and 2 hours to chill.

1 head cabbage
2 carrots
1 sm. onion
1 green pepper
Celery salt or seeds
3/4 c. vinegar
3/4 c. salad oil
1 1/4 c. sugar

Shred cabbage, onions, and carrots into a large bowl. Mix them all together.
Boil together vinegar, oil and sugar until mixed (about 1 minute). Let cool. Pour over the chopped cabbage, onion, green pepper that has salt and celery salt or seeds add to it. Put in refrigerator. Best if let stand for a couple of days. Will keep several days in refrigerator.

All Time Favorite Baked Potatoes

6 baked potatoes
6 to 12 tbsp. butter
12 tbsp. sour cream
Salt & pepper
3 tbsp. chives (optional)
1 c. cheese, grated (Cheddar,
Parmesan or as desired)

Cut potatoes in half lengthwise and hollow out potatoes, saving skins. Beat inner part of potatoes and add other ingredients, beating well. Restuff potatoes and bake for 1/2 hour at 350 degrees.

Brocoli Cauliflower Salad

Cut broccoli and cauliflower into small bit size pieces and place in bowl. Add 2 tablespoons minced onion, and 4 teaspoons bacon bits. In separate bowl combine garlic and melt vinegar to equal 1/3 cup. Add 4 tablespoons lite salad dressing, 1/4 teaspoon each of salt and pepper. Pour over vegetables. Marinate in refrigerator for 24 hours.

Delicious Chille Sauce Recipe

1 peck tomatoes, peeled
4 c. vinegar
4 c. sugar
1 tbsp. celery seed
1 tbsp. mustard seed
8 onions, diced
3 green peppers, diced
1 red pepper, diced
3 tsp. salt

Bring all ingredients to a boil and simmer 1 hour. Remove cinnamon stick, pour into hot sterilized jars and seal. Makes 8 pints.

Fish Fillets Greek Style

2 lb. frozen or fresh fillets
2 cloves garlic, chopped
1 med. onion, sliced
1 green pepper, sliced
1 carrot, thinly sliced
2 c. tomato sauce
1/2 c. chicken broth or white wine
1 tsp. oregano
1 tsp. white pepper
2 tsp. olive oil

Place fish fillets in the bottom of a 9 x 13 inch pan. Cover evenly with vegetables and garlic. Blend tomato sauce with chicken broth or wine to pour over the fillets. Sprinkle with seasonings. Drizzle olive oil over the top. Bake at 30 minutes at 350 degrees.

Crock Pot Stroganoff

2 lb. round steak
1/4 c. flour
1/2 tsp. pepper
1/2 tsp. salt
1 tsp. garlic bits
3 tbsp. butter
1 sm. onion, chopped
1 tbsp. soy sauce
2 beef bouillon cubes
1 can cream of mushroom soup
1 c. water

Cut steak into 1 x 1/2 inch strips. Mix with flour, pepper, salt and garlic. Add to crock pot with rest of ingredients. Cook on low for 5 hours. Stir occasionally. Last 1/2 hour, add 1 (8 oz.) package of cream cheese, cubed. Serve over cooked wide noodles.

Pineapple Stuffing

1/2 c. butter or margarine
1 c. sugar
4 eggs
1 #2 can drained crushed pineapple
6 slices bread, cubed or torn
1 tsp. vanilla

Cream butter and sugar; add eggs and beat well. Add pineapple and stir in bread cubes. Bake in greased 1 1/2 quart casserole for 1 hour at 350 degrees. Very nice with ham.

Scrambled Eggs w/ breadcrumbs

1 c. diced bacon
1/4 c. chopped green onion
3 tbsp. butter
12 beaten eggs
1 (3 oz.) can mushrooms, drained
1 recipe cheese sauce
2 tbsp. melted butter
2 c. soft bread crumbs
1/8 tsp. paprika

1. In large skillet, cook onion and bacon in butter until tender. Drain excess fat. Add eggs and scramble just until set. Fold in the mushrooms. 2. Make the cheese sauce that follows and fold this into the eggs. Place mixture into a 9"x13" pan. 3. Combine soft bread crumbs and butter and paprika and sprinkle on the eggs. 4. Cover and chill until 30 minutes before serving. Bake, uncovered at 350 degrees for 30 minutes or until bubbly and hot. --CHEESE SAUCE:--

2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1 c. milk
1 c. cheese, shredded
1/8 tsp. white pepper

1. Melt butter, stir in flour and salt until smooth. 2. Add milk and cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Add cheese (mild, sharp, American, cheddar) and stir to melt. Parent

Crab Cake

2 lg. eggs
1/2 lb. fresh lump crabmeat
1 c. ricotta cheese
1 c. (4 oz.) shredded Monterey Jack
cheese with jalapenos
3 tbsp. snipped chives
3/4 c. fine seasoned dry bread crumbs
1/4 c. salad oil
1 (7 oz.) jar roasted red peppers,
1/3 c. mayonnaise

In medium bowl, whisk eggs until blended. Stir in crab, cheeses, chives and 1/4 cup bread crumbs. Form heaping tablespoonfuls of crab mixture into 1/4 inch thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs. Preheat oven to 325 degrees. Line baking sheet with paper towels. In large skillet, heat oil over medium-high heat. In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all. As cakes cook, remove from pan, drain on prepared baking sheet and keep warm in oven. In food processor, process red peppers with mayonnaise until smooth. Serve with crab cakes. 12 servings.

Water Chestnut Wrapped w/ Bacon Appetizer Recipe

Nothing can go wrong when you use bacon wrapped water chestnuts as your appetizers. They're quick and easy to make and they taste great! Be sure to make some extra incase you ran out.

The nice thing about this recipe is that you can always change your marinade depending on your personal preference you got on hand. You can even use smoky bacon instead of just plain bacon. Below I also added a variety of Water Chestnut Wrapped with bacon with teriyaki sauce.

Important thing here is you choose a good quality bacon and that you slice the bacon very thin. If you slice the bacon too thick, it wont become crispy. You will be left with a chewy bacon. You can also slice the water chestnuts if they are very large.

You can also try to replace your chestnuts with fresh scallops, mushrooms, or even pineapple.

Water Chestnut Wrapped w/ Bacon Ingredients

1 lb. bacon
4 cans whole water chestnuts
1/2 cup brown sugar
1/4 cup soy sauce
1 tablespoon Worcestershire sauce (optional)


Teriyaki Marinade

* 1 cup soy sauce
* 2 teaspoons fresh grated ginger
* 1 1/2 teaspoons dry mustard powder
* 3 tablespoons brown sugar
* 2-3 cloves garlic, minced

In a bowl, combine the brown sugar, soy sauce and worcestershire sauce as your marinade. Add water chestnuts and let marinate for 15 minutes. Drain and wrap a half slice of bacon around each water chestnut, securing with toothpicks. Arrange on rack in broiler pan and broil about 4 inches from heat for 2 minutes on each side. Bacon should be crisp.

Bacon slices are cut in half or thirds and wrapped around water chestnuts which have been marinated. Wrap a strip of bacon around a water chestnut and poke a flat toothpick through the bacon and water chestnut. Continue wrapping water chestnuts with bacon until finished. Place each water chestnut that has been wrapped on broiler pan. Cook until bacon is crisp. Mix soy sauce and brown sugar together in bowl. Place each water chestnut with bacon in sauce and marinate for a couple of seconds. Serve hot. Serves 10.

Easy Cheese Ball Appetizer Recipe

Are you looking for a quick and simple recipe for an appetizer for your guest? Easy cheee ball are easy to make ahead of time. They are also very popular selections for all types of every day occasions.

There are many cheese ball recipes out there and it is easy to come up with varieties that you and your friends will enjoy. Most cheese balls start with a cream cheese base, and then take on different flavors depending on what types of ingredients and flavorings you choose to add.

"This is a wonderful easy to prepare cheese ball recipe. It is very easy to make and very delicious. Whenever I make it for my friends and relative, they always ask me how do I make them because it is very delicious. This cheese ball can be served with an assortment of crackers to give variety to your cheeze balls. Nowadays, people are very busy from their work and don't have time to prepare something nice. Here is your chance to wow your guest!"

If you have comments and suggestions, dont hessitate to post below the comment form. I love to answer you questions and listen to your suggestions.

12 oz. cream cheese
1 tsp. Worcestershire sauce
3 tbsp. liquid smoke
4 oz. sharp Cheddar cheese, finely
1/4 c. EACH celery and bell peppers,
finely chopped, mixed
1/3 c. pecans, finely chopped
2 tbsp. dried minced onions
Dash Tabasco sauce
1/2 tsp. garlic powder

Mix everything except pecans. Chill several hours or overnight. Spread chopped pecans on waxed paper and roll the cheese ball on it until coated. Chill completely before serving.

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