Salads and Soups

Maccaroni Salad
4 Cups Maccaronies
1 Cup Celery
1 Cucumber
1 Cup Ham
1 Cup Cheese
Bell Pepper to Taste
½ Cup Cream
½ Cup French Dressing
½ Cup Miracle Whip
Salt And Pepper to taste


I Just LOVE This one i'm gonna post more once i have more time

Thank you, Jacob! They really sounds very tasty!

Vanesa.

Spicy African Yam Soup

This has been my favorite recipe lately...it is especially good for a cold rainy day.

If you don't like spicy food, you could probably use mild salsa..but I use medium because I like a little bit of spice.

Hearty Cauliflower Soup

Ingredients

* 4 cups cauliflowets
* 1 cup thinly sliced carrots
* 2 cups water
* 1 pound fully cooked smoked sausage, cubed
* 1/2 cup chopped onion
* 1/3 cup all-purpose flour
* 3/4 teaspoon salt
* 1/8 teaspoon pepper
* 2 cups milk
* 8 ounces VELVEETA Pasteurized Prepared Cheese Product, cubed

Directions

* In a saucepan, cook cauliflower and carrots in water until tender; set aside (do not drain). In a skillet over medium heat, brown the sausage and onion; drain. Add flour, salt and pepper. Gradually add the milk; bring to a boil. Cook and stir for 2 minutes. Add cauliflower, carrots and cooking liquid; heat through. Stir in the cheese until melted. Yield: 6-8 servings.


Note: I don't think it needs all the salt so, I would just salt to taste. I only add about 1/4 tsp.

Wow, that sounds delicious Lori! I am so glad you refreshed this thread....I want to make your apple pie cookies this fall!!

Now I have a dilemma...What recipe should I make FIRST?

Vanesa.

Those cookies are so cute, Lori. And, perfect for fall!

Stuffed Strawberries! Yum! We have a banquet coming up soon at church, and I think I'm going to make some of these. Drizzled with Dove dark chocolate!! OH MY!!

Stuffed Strawberries
adapted from Allrecipes

20 strawberries, rinsed and stems sliced off
8oz. cream cheese, softened
1/2 c. confectioner's sugar
1 tsp. vanilla bean paste (or 1 tsp. vanilla extract)

Make a cut 3/4 of the way down of each berry, from the tip toward the
stem end. Then make a second, perpendicular cut so that each berry has
an X cut on its tip.

Beat together remaining ingredients until smooth. Fill a piping bag (or
quart-sized ziploc with a snipped corner). Pipe cream cheese mixture
into each strawberry, and optionally, drizzle with melted chocolate.
Keep refrigerated.

Oh, does that sound good!

What a pretty presentation they make! And if they're drizzled in Dove, I'm SURE they taste amazing!

Great recipes!

I might have posted this one before, can't remember, but for you younger folk it's a tasty supper to make for mom and/or dad, and it's easy;

Chicken casserole
You need;
2-3 cups of diced chicken (just cook 'em in water 'til the middles aren't pink. Breast meat is best))
2 cans cream of mushroom soup (if you don't like mushroom, about any "cream of.." soup will work.
2 cups chicken broth (I generally use the water you made the chicken in with a couple boullion cubes)
1/2 cup of melted butter/margarine
2 boxes of stuffing mix.

Preheat oven to 350

1. Combine everything together well except the stuffing.
2. Add to stuffing until all mixed up.
3. Put in a 2-2 1/2 qt baking dish (glass is best)
4. Bake at 350 for 30 minutes.

That's it. I usually serve with peas and carrots, but whatever veggie you like is fine, with some buttered toast with garlic on it.

Mmmmmm...tasty.

mmmhhh! Yummy! I'll try this "Chicken Casserole"! It sounds great!

Vanesa.

BREAKFAST BEFORE

6 Eggs
2 Cups Milk
4 Slices Bread
1 Tsp. Dried Mustard
Salt and Pepper to taste
1 Cup Shredded Cheese
1 Roll Sausage-cooked and drained

Crumble bread into baking pan.
Mix milk, eggs, mustard, salt and pepper and beat well.
Crumble the sausage over the bread crumbs.
Layer the cheese on top.
Pour Egg mixture on last.
Bake 350º for 45 minutes.

This can be made the day before and baked the next morning.

Just had this at a brunch mid-morning....it was WONDERFUL!!!

Rushing to prepare it, Rhonda! Oh, but it's midnight...I have to wait.

Vanesa.

Um you all are making me hungry!

I Think its time for me to Share a Recipe again This is Some GREAT Grilled Chicken Enjoy



To prepare the marinade, you'll need two limes, 1/4 cup table salt, 2 cloves of garlic, and a chile of your choice.


Cut the limes in half (to prepare for juicing) and mince the garlic and chile pepper. Pour the salt into a large measuring cup and add enough water to make four cups (about 1 liter). Stir the salt water until the salt has dissolved. This is also a good time to prepare the chicken. The marinade will be enough for two whole chickens (cut up) or 8 pounds of drumsticks (my favorite). Put all the chicken in a large resealable plastic bag. I called this mixture a marinade instead of a brine because not only does the solution include salt, but also acid (lime juice). A soaking solution with acid should be referred to as a marinade.


Juice three of the lime halves (using a juice extractor or a reamer) and add the juice to the salt water. Add the minced garlic and chile. Stir once to mix. Pour this into the plastic bag and reseal the bag. Try to make sure all the chicken is submerged in the marinade. With a fairly full bag, you may need to squeeze out almost all the air to accomplish this. Place the bag in a container and place in the refrigerator for at least one hour. Two hours is best, but any longer, and the chicken may become too salty. (The minimum ingredients in this marinade are the water, salt, and lime juice. The garlic and chile can be omitted if you don't have them handy.)


After the two hours, preheat your grill and remove the chicken from the refrigerator and take each piece out of the plastic bag and rinse it off in the sink. If you don't rinse the chicken off, then the salt water lingering on the surface will make the chicken too salty.

For seasoning the surface of the chicken, combine 1 tablespoon paprika, 1 tsp. onion powder, 1 tsp. ground coriander seed, and 1 tsp. garlic powder. Feel free to try different spice and herb combinations to fit your taste.


Toss the chicken with 1 Tbs. olive oil, the juice from the remaining half lime, and the seasonings prepared in the previous step. Using your hands to mix the chicken with the seasonings is the fastest way I know of to get an even distribution.


Place the chicken pieces on the grill, being careful not to crowd the pieces. Grill, turning every five minutes, until white meat reaches 165°F - 170°F and dark meat reaches 175°F.


Remove the chicken from the grill and let stand for five minutes before serving.


Lime Marinated Grilled Chicken
Lime marinade
4 cups (1 L) water dissolve
1/4 cup (75 g) table salt
1-1/2 limes juice
2 cloves garlic mince
1 chile mince Then Mix together


Spice Rub #2
1 Tbs. (7 g) paprika
1 tsp. (2.5 g) onion powder
1 tsp. (2 g) ground coriander seed
1 tsp. (3 g) garlic powder then mix together

Grilled Chicken
about 4 cups lime marinade marinade in plastic bag in fridge 2 hours
8 lbs. (3.5 kg) chicken parts rinse mix grill until white meat 165°F and dark meat 175°F
1/2 lime juice
1 Tbs. (15 mL) olive oil
about 2 Tbs. (15 g) spice rub #2

That sounds fantastic, Jacob---the perfect recipe for summer, since I'm sure so many of us do a lot of grilling out! I am especially interested in trying that lime marinde....sounds delicious! Thanks for sharing.

Amy wrote:

marinde

Doh! There is just no escaping fife. Now he's even hiding behind windows.

Amy wrote:

Doh! There is just no escaping fife. Now he's even hiding behind windows.

Vanesa.

Rob wrote:

Amy wrote:

marinde

Amy wrote:

Doh! There is just no escaping fife. Now he's even hiding behind windows.

You've always gotta be watching out for Fife; you never know where he is...

Here is a Recipe i thought i would Share It is REALLY GOOD so you gotta try it



Sombrero/Taco Pizza




Dough Ingredients:
1 cup warm water
1 1/2 cup white flour
1/2 cup, plus 2 tbsp Semolina flour
1 package ( 1 tbsp) quick rise yeast
4 tsp olive oil
3/4 tsp salt
1 tbsp yellow cornmeal, for the pan.
Method:
This is a stir and rest dough. Add all the dry ingredients except for the cornmeal in a bowl. Add the water and oil. Stir well, and then gather together with your hands making sure all ingredients are well incorporated. Cover and allow to rest for an hour before baking. You can also pre make the dough, cover and place in the fridge for several days. When ready to use take out and let dough sit at room temperature for an hour before baking.

Pizza toppings:

3/4 pound lean ground beef
1/2 cup onion, finely chopped
1 tsp salt
1/2 tsp pepper
2 cups head lettuce, shredded into long strips
2 tomatoes, chopped
2 cups shredded cheese, either Tex Mex, or a mixture of cheddar and Monterrey Jack
1 cup re fried beans
1/2 cup chunky salsa
Method:
Fry together meat and onions. Season with salt and pepper. Drain any excess drippings.
For the sauce stir together re fried beans and salsa. Set aside.
Prepare lettuce, tomatoes and cheese.
If using a pizza stone heat as directed. You can also use a regular pizza pan, but grease it well. Sprinkle stone or pan with cornmeal. Take dough, and on a lightly oiled counter press out to form the size of your pan. Lift and place on top of cornmeal. Press to form a crust as needed.
Spread re fried bean and salsa sauce over crust and top with meat and onion mixture. Sprinkle half of the cheese over the meat. Bake in 425º oven for 15-20 minutes.
Immediately top with lettuce, tomatoes and remaining cheese.

Yum! Looks awesome!

Ohhh, Jacob! Now you've done it! I'm nuts about Mexican food, so this is going right on the family menu. Thanks! It sounds delicious!