1/2 pound butter, softened
1 cup flour
1/4 tsp cayenne pepper
1 cup chopped pecans
2 cups grated cheese
Salt to taste
Combine all ingredients, make two rolls about 1 1/2 inches in diameter. Wrap
in foil and refrigerate at least 8 hours.
Preheat the oven to 375 F. Slice the dough into thin wafers and bake 6-10
minutes, depending on the thickness of the wafers.
Watch closely to see that they do not burn.
Cheese Wafers Appetizer September 30, 2007
1/2 pound butter, softened
CAPPUCCINO MIX IN A JAR September 29, 2007
Makes two 12-ounce jars
1 Cup. powdered non-dairy creamer
1 Cup. powdered chocolate drink mix
2/3 Cup. instant coffee granules or coffee substitute
1/2 Cup. granulated sugar
3/4 tsp. ground cinnamon
3/8 tsp. ground nutmeg
Have ready 2 (12-ounce) canning jars. Put the instant
coffee into a food processor, & process to a fine
powder. If you don’t have a food processor, put it
into a large plastic bag, & crush with a rolling pin.
In a large bowl, combine creamer, chocolate mix,
instant coffee, sugar, cinnamon, & nutmeg. Stir
together until mixed. Spoon into the jars.
Attach a note to each jar:
Mix 3 tablespoons of powder with 6 fluid ounces
hot water. 16 servings
PEA SALAD September 28, 2007
Makes 4 to 5 servings.
1 (8-ounce) can green peas, drained
1/2 cup finely chopped onion
1/2 cup chopped celery
Salt and pepper, to taste
PUT the drained peas in a bowl. Add chopped onion and celery. Bind the
ingredients together lightly with a small amount of mayonnaise. Season with
salt and pepper.
Something different add some peanuts to the salad
You can also add a little cubed Velveeta cheese to the pea salad
Girl Scout Peanut Butter Cream Pie September 27, 2007
8 ounces cream cheese, softened at room temperature
3/4 cups powdered sugar
1/2 cup peanut butter
2 Tablespoons milk
1 cup of crumbled Girl Scout Peanut Butter Patties
2 cups heavy cream, whipped until thick
1 prepared 9-inch graham cracker pie crust
Using a mixer with a whip attachment, beat powdered sugar and cream cheese until smooth. Add the peanut butter, milk, and the chopped cookies to the cream cheese mixture and beat well. Fold 2 cups of chipped cream into the peanut butter mixture.
Pour the filling into the prepared crust.
Refrigerate the pie for at least 2 hours.
Slice pie into 8 pieces. Garnish each slice of pie with a dollop of
whipped cream topped with a whole peanut butter cookie
Swedish Meatballs (microwave recipe) September 26, 2007
1 lb. ground beef
½ C. dry bread crumbs
½ C. milk, divided
1 sm. onion, finely chopped
2 tsp. parsley flakes
½ tsp salt
1/8 tsp allspice
1/8 tsp. pepper
1 (10 ¾ oz) can condensed golden mushroom soup
Combine ground beef, egg, bread crumbs, ¼ cup of the milk, onion, parsley, salt, allspice and pepper. Shape into 1¼ inch meat balls (about 20) Arrange in an 8 inch square baking dish; cover with waxed paper. Mix soup and 1/4 milk and pour over meatballs, cook covered, at HIGH, 14 minutes, or until heated through.
Yield: 20 medium size, or 35 smaller meat balls
Christmas Finest – The Best of Christmas Online September 25, 2007
You can see the award and comments here:
The Christmas Finest Award was very complementary.
Food is as big — maybe even bigger — an element of the holiday season as music, decorating and Santa Claus. Everyone has their favorite Christmas foods. The great thing about traditional foods is that one can always put a fresh spin on things through unique recipes. And that’s where this site of the week comes in: Christmas Recipes is a treasure of fresh ways of preparing and presenting traditional (and not so traditional) holiday foods.
Utilizing the popular WordPress platform, Christmas Recipes makes available dozens of categories of foods associated with Christmas. Take, for example, their section of Christmas Candy recipes. Who knew Martha Washington’s recipe for Christmas candy would be generally available 250 years later? Where else can you find stuff like this?
This site is a comprehensive commercial-free resource being built by folks who obviously love Christmas food. Give them a click!
2 (1-inch) round-bone shoulder steaks (about 4 pounds total)
10 small cloves garlic, peeled
1/2 cup salad oil
1/2 cup wine vinegar
1 tablespoon Worcestershire sauce
Dot each steak with 5 cloves of garlic. Insert the tip of a knife
in the meat and push in the garlic clove as you remove the knife.
Sprinkle the steaks generously with the seasonings. In a bowl
combine the salad oil, vinegar, and Worcestershire sauce for the
marinade. Pour the mixture over the steaks in a shallow dish
and refrigerate overnight, or let stand several hours at room
temperature, turning the meat occasionally. Broil over hot coals
with hickory, approximately 15 minutes on each side, or till done
to your liking: baste frequently with marinade. Heat the remaining
marinade and serve with the steak.