1 can evaporated milk; 5.3 ounces
1 2/3 cup sugar
1/2 teaspoon salt
1 cup miniature marshmallows
1 pkg semisweet chocolate chips; (6 ounce)
1 teaspoon vanilla
1/2 cup chopped nuts
1/2 cup candied cherries
Mix milk, sugar and salt in saucepan. Cook over low heat to boiling. Boil 5 minutes stirring constantly. Remove from heat. Add marshmallows, chocolate chips and stir well until melted. Add vanilla, nuts and cherries. Pour into buttered 9 x 5 pan and cool. Cut into squares.
Cherry Pecan Pie
1 cup flour
1/2 cup sugar
1/2 cup butter
1 cup pecans -- broken
8 oz cream cheese
1/2 cup powdered sugar
2 pkg dream whip
21 oz cherry pie filling
Mix together flour, sugar, butter, and pecans and pat down in a 9x13 inch cake pan. Bake at 400°F for 12 to 15 minutes. Cool and break into bite-size pieces. Put back in pan. To make filling, mix an 8 ounce package cream cheese with 1/2 cup powdered sugar. Prepare Dream Whip as directed on package. Add cream cheese mixture. Mix well. Pour over crust. Add 1 can cherry pie filling over top.
Chocolate Praline Ice Cream Topping
2/3 cup firmly packed brown sugar
2/3 cup butter
1 cup whipping cream
1 pkg (6-oz) semi-sweet chocolate chips
1 cup pecan halves
In a medium saucepan, combine brown sugar, butter and whipping cream. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer 2 minute, stirring ocasioanlly.
Add chocolate chips, stir until melted and smooth. Stir in pecans. Serve warm over ice cream or store covered in the refrigerator. Place in a gift basket with an ice cream scoop and little ice cream dishes with instructions to refrigerate the sauce.
Chocolate Raspberry Cheesecake Brownies
6 oz semisweet chocolate; chopped
3 oz unsweetened chocolate; chopped
2 cream cheese; softened
2 cup sugar
4 eggs
1 tablespoon vanilla extract
1 cup butter; softened
1 cup flour
1/4 teaspoon salt
1/2 cup raspberry jam
In heatproof bowl set over hot (not boiling) water, melt semisweet with unsweetened chocolate. Remove from heat; stir until smooth. Let cool to lukewarm. In large bowl, beat cream cheese with 1/3 cup of the sugar until smooth. Beat in 1 of the eggs and 1 teaspoon of the vanilla until well
combined. Set aside. In separate large bowl, beat butter with remaining sugar until smooth. Beat in remaining eggs, one at a time, beating well after each addition. Beat in remaining vanilla, then chocolate, mixing
well. Mix in flour and salt just until combined.
Line a 13 x 9 inch cake pan with foil, leaving overhand for "handles".
Reserve 1 cup of the chocolate batter. Spread remaining chocolate batter in pan. Spread with cream cheese mixture. Spoon reserved chocolate batter in dollops over top.
Spoon jam in smaller dollops among chocolate dollops. With knife, zigzag through layers for marble effect.
Bake in 350°F oven for 35 minutes or until tester inserted 2 inches from centre comes out slightly moist. Let cool on rack. Using foil handles, lift onto cutting board; cut into squares.
(Can be refrigerated in airtight container for up to 4 days; bring to room temperature).
Cobb Salad
1/2 head iceberg lettuce
1/2 bunch watercress
1 small bunch curly endive
1/2 head romaine
2 tablespoon minced chives
2 medium tomatoes *
1 whole chicken breast **
6 bacon strips; cooked,diced
1 avocado; peeled and diced
3 hard-cooked eggs; diced
1/2 cup crumbled roquefort cheese
French Dressing:
1/4 cup water
1/4 cup red wine vinegar
1/4 teaspoon sugar
1 1/2 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon worcestershire sauce
3/4 teaspoon dry mustard
1/2 clove garlic; minced
1/4 cup olive oil
3/4 cup vegetable oil
*Note: Tomato should be peeled, seeded and diced.
**Chicken breast should be cooked, boned, skinned and diced.
Chop lettuce, watercress, endive and romaine in very fine pieces. Mix in 1 large wide bowl or 6 individual wide shallow bowls. Add chives. Arrange tomatoes, chicken, bacon, avocado and eggs in narrow strips or wedges across top of greens. Sprinkle with cheese. Chill. Meanwhile, to make dressing, combine water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire, mustard, garlic and oils. Chill. At serving time, shake dressing well. At table, pour 1/2 cup dressing over salad and toss. Pass remaining dressing at table.
Coca Cola BBQ Sauce
3/4 cup coca-cola
3/4 cup ketchup
2 tablespoon vinegar
2 tablespoon worcestershire sauce
1/2 teaspoon chile powder
1/2 teaspoon salt
Combine ingredients in a saucepan and bring to a boil. reduce heat and simmer, covered, for about 45 minutes or until the sauce is very thick. Makes 2 cups.
Root Beer BBQ Sauce
1 (2 liter) bottle root beer
1 1/2 cups apple cider vinegar
1/2 cup ketchup
1/2 cup yellow mustard
2 tablespoons Worcestershire sauce
1 tablespoon Tabasco sauce
1 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons cold unsalted butter
Reduce the root beer to 1 cup over medium heat in a large saucepan -- this takes about one hour.
Add the Apple Cider Vinegar, ketchup, Yellow Mustard, lemon juice, Worcestershire Sauce, Tabasco, salt and pepper.
Stir well and simmer for twenty minutes.
Finish the sauce by whisking in the cold butter for extra body and flavor.
Note: The leftover sauce can be stored in the fridge to use later.
7-Up Barbecue Sauce
1 7-oz bottle 7-Up
1/4 cup catsup
1/4 cup chopped onions
1 tspn brown sugar
1 tspn Worcestershire sauce
1 tspn salt
1 tspn vinegar
1/4 tspn dry mustard
1/4 tspn celery seed
dash of freshly ground pepper
Mix the above ingredients. Baste ribs frequently with mixture.
Special Hint - "Here's how to bring out the flavor of your favorite barbecue meat--- ribs, roast, or chicken. Each time the meat is turned, baste liberally with 7-Up. It provides a special taste treat, and helps to tenderize the meat. Use 7-Up barbecue sauce as desired, when basting.
Recipe From: You're Really Cooking, From 7-up 1957.
BBQ Ginger Ale Pork Ribs
2 lbs pork baby back ribs
salt and pepper
2 tblsp balsamic vinegar
2 tblsp light brown sugar
2 tblsp soy sauce
2 tblsp worcestershire sauce
2 tblsp bbq sauce
3 cups ginger ale
hot sauce
sesame seeds to serve
You can bring ribs to a boil for 30 minutes, skimming often or you can just put them directly into the oven.
Preheat oven to 300°F-325°F.
Mix all the ingredients and smear oveer the ribs, baste every 15 minutes and turn the ribs over and reapply sauce.
Ginger BBQ Sauce
1 tablespoon olive oil
1/2 medium onion, diced
2 tablespoons grated fresh ginger
1/4 cup white vinegar
1 cup adobo or barbecue sauce
2 tablespoons brown sugar
1/2 teaspoon freshly ground black pepper
Heat the oil in a skillet over medium low heat. Saute the onions until soft, about 5 to 7 minutes. Add the ginger and cook for 1 minute to release the aromas.
Add the vinegar and simmer to reduce by half. Add barbecue sauce, brown sugar and pepper and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Place the sauce in a blender and puree.
Dr. Pepper BBQ Sauce
1 can (12 ounces) Dr Pepper
1 cup crushed tomatoes
1/4 cup packed brown sugar
2 tablespoons spicy brown mustard
1 tablespoon orange juice
1 tablespoon Worcestershire sauce
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened, stirring occasionally. Refrigerate leftovers.
Recipe From: Taste Of Home.
Spray a roasting pan 3 times to coat with the vegetable oil. Put the mustard, paprika, cumin, chili powder, and cayenne pepper in a large bowl. Whisk to blend. Prick the potatoes several times with the tines of a fork and add them to the bowl.
Toss to coat the potatoes evenly. Pour the coated potatoes into the prepared roasting pan, leaving a little space between them.
Bake for about 45 minutes to 1 hour, until the potatoes are fork tender. Serves 4.
Beet Potato Salad
4 medium beets with greens
2 large potatoes
4 garlic cloves
3 tablespoon oil
1 lemon; juiced
salt and pepper; to taste
Remove greens from beets. Cut greens into 1-inch-thick slices and boil until wilted and tender. Drain thoroughly and set aside.
Boil beets until completely tender. Drain, then cover in cold water to cool. When cooled, slip off roots and skins.
Meanwhile, boil potatoes in their skins until tender. Drain, cool thoroughly, then remove skins.
Cut peeled beets and potatoes into bite sized chunks and place in mixing bowl with cooled greens.
Mince or press garlic, then combine with oil and lemon juice. Season dressing with salt and freshly ground black pepper to taste, then toss with beets and potatoes. Serve chilled with crusty bread.
Pasta Salad
1 tablespoon olive oil
1 lb hot italian sausage; cut into 2 chunks
1 onion; sliced
4 garlic cloves; chopped
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
2 tablespoon red wine vinegar
1 cup rotini pasta; dry measure
20 oz frozen spinach; thawed and dried
15 oz garbanzo beans; drained and rinsed
1 lb plum tomatoes
26 oz spaghetti sauce; bottled
salt and pepper
1 cup grated parmesan cheese
Cook and drain the pasta. Seed tomatoes; cut into wedges. Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking pan. In a large skillet heat olive oil over medium heat. Add sausage, onion, garlic, rosemary, basil and oregano and cook, stirring, until sausage is browned, 8 to 10 minutes. Add red wine vinegar. In a large bowl toss together pasta (1 cup=4 oz), spinach, beans, tomatoes, spaghetti sauce and sausage mixture. Season to taste with salt and pepper. Pour into prepared pan, top with Parmesan cheese, and bake until cheese is browned and casserole is bubbly, about 30 minutes.
Rotisserie Chicken With Apricots And Blackberries
1 small red onion
2 tablespoon balsamic vinegar
2 tablespoon brown sugar
1 tablespoon dijon mustard
2 tablespoon chopped fresh mint; plus mint leaves, for garnish
1 pinch salt
freshly ground pepper; to taste
4 medium apricots
2 lb cooked chicken breast
1 large head butter lettuce
1 small basket blackberries
Peel onion, cut in half and slice very thin. In a medium bowl, combine onion with vinegar, brown sugar, mustard and mint. Season with salt and pepper, and let stand 10 minutes at room temperature. Cut apricots in half and remove pits. Slice and add to bowl with onion mixture.
Remove skin and bones from chicken. Tear or cut into large bite-size pieces. Wash and dry lettuce leaves, and arrange on 4 dinner plates.
Before serving, toss chicken with apricot mixture. Using a slotted spoon, place a portion of apricot-chicken mixture on top of lettuce on each plate. Sprinkle with blackberries. Drizzle remaining juices over all. Garnish with mint leaves.
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