Ingredients
1 (12 oz) package cranberries
¾ cup sugar
1 jalapeno cut in quarters
1 green onion cut in quarters
½-1 tsp (or to taste) fresh cilantro
¼ tsp cumin
Directions
Process till coarsely chopped. Serve over cream cheese with crackers.
Stephanie’s Banana Bread
Ingredients
1 cup shortening
2 cups sugar
4 eggs
4 cups flour
2 tsp baking soda
½ tsp salt
4 bananas, mashed
1 tsp vanilla
1 cup nuts (optional)
Directions
Cream shortening and sugar until fluffy. Add eggs one at a time and beat well. Sift together flour, baking soda and salt and add to creamed mixture. Stir in bananas, vanilla and nuts. Pour into greased loaf pans and bake at 350 degrees for one hour or until tester comes out clean. Cool five minutes and turn onto wire rack to cool completely.
Brown Derby’s Cobb Salad March 28, 2013
Brown Derby French Dressing:
1/3 cup red wine vinegar
1 Tbl lemon juice
1 tsp Worcestershire sauce
½ tsp salt
½ tsp dry mustard
½ tsp sugar
¼ tsp ground pepper
1 clove garlic, minced
¾ cup olive oil
Mix all ingredients except oil in a screw top jar. Cover and shake to mix well. Add oil and shake vigorously. Chill thoroughly. Shake well before serving.
Salad:
6 cups shredded salad greens
3 cups cooked chicken breasts, chopped
3 hard-boiled eggs, chopped
2 medium tomatoes, seeded and chopped
4 oz blue cheese, crumbled
6 slices bacon, cooked and crumbled
1 medium avocado, peeled and cut into wedges
Place lettuce on six salad plates. Evenly divide chicken, eggs, tomatoes, blue cheese and bacon on plates, arranging each ingredient in a row on top of lettuce. Place avocado slices around the edge of each plate. Pour dressing on top just before serving.
Cindy’s Taco Salad
Ingredients
1 package HiddenValley buttermilk dressing
1 lb ground round or sirloin
1 can pinto beans
8 oz Monterey Jack cheese, shredded
1 medium onion, chopped
1 tomato, chopped
1 head Romaine lettuce, washed and torn into small pieces
Tostitos
Directions
Make buttermilk dressing according to directions (use real buttermilk). Refrigerate. Brown beef. Add onion and sauté until tender. Drain fat if needed. Heat pinto beans and add to beef mixture or leave on the side. Arrange greens on a plate. Sprinkle with chopped tomato. Add warm beef mixture and pinto beans if desired and top with shredded cheese. Drizzle dressing over ingredients. Top with crumbled Tostitos.
Chicken Tender Salad
Ingredients
¾ cup mayonnaise
¼ cup honey
¼ cup Dijon mustard
½ tsp dried tarragon
4 boneless chicken breasts or 12 tenderloins
mixed greens
Directions
Blend mayonnaise, honey, mustard and tarragon in a bowl. Set aside ½ cup. Marinate chicken in remaining dressing for several hours covered in the refrigerator. Grill or broil chicken until done. Serve over greens with the reserved dressing.
Denise’s Caesar Salad Dressing
Ingredients
3 cloves fresh garlic, crushed
1 can anchovies, mashed into paste
juice from one lemon
2 tsp wine vinegar
½ cup olive oil
1 tsp Dijon mustard
salt and pepper to taste
Directions
Whisk all ingredients until smooth. Serve over torn Romaine lettuce. Sprinkle freshly grated Parmesan cheese and toss together.
Chipotle Chicken Stew March 27, 2013
Ingredients
3 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
1 Tbl olive oil
3 cups onion, chopped
6 cloves garlic, minced
2 cups red potatoes, peeled and cubed one inch thick
1 ½ cups carrots, one-inch-thick slices
¼ cup tomato paste
1 ½ tsp cumin
3 (16 oz) cans chicken broth
1 ½ chipotle chiles in adobo sauce, drained and finely chopped
1 tsp salt
2 Tbl cilantro leaves, chopped
Directions
In a large Dutch oven over medium-high heat coated with cooking spray sauté the chicken for seven minutes or until browned. Remove the chicken; keep warm. Add the oil to the pan. Add the onion, sauté for seven minutes or until browned. Add the garlic, sauté for one minute. Add the potatoes and the next six ingredients (potatoes through chiles) and bring to a boil. Reduce the heat and simmer for 25 minutes or until vegetables are tender. Add the chicken and salt. Cover and cook for ten minutes. Stir in the cilantro and serve. A dollop of sour cream is a nice, cooling garnish.
Tortilla Soup, Slow-Cooker or Stovetop
The first time Stephanie made this, she neglected to notice it was for a slow cooker. It was 30 minutes before supper, and she had the first 13 ingredients in a Dutch oven ready to heat. And she then read “Cover and cook at HIGH 6 hours. Oh, (expletive)!” Needless to say they did not eat at midnight. The soup came out delicious on the stovetop in only 30 minutes!
Stephanie Added a note: For another daily serving of vegetables, peel and grate four carrots. Add to the broth and cook as directed.
Ingredients
2 (4 oz) skinned and boned chicken breast halves, cubed
2 cups whole kernel corn, thawed
1 large onion, diced
2 garlic cloves, pressed
2 (14 ½ oz) cans chicken broth
1 (10 ¾ oz) can tomato puree
1 (10 oz) can diced green chiles
1 tsp salt
2 tsp ground cumin
1 tsp chili powder
1/8 tsp ground red pepper
1/8 tsp ground black pepper
1 bay leaf
4 (5 1/2″) corn tortillas
Fresh cilantro
Directions
Slow Cooker Method: Combine first 13 ingredients in a 4-quart slow cooker. Cover and cook at high for 6 hours. Discard bay leaf. Cut tortillas into 1/4″ strips; place on a baking sheet. Bake at 375 for five minutes. Stir and bake another 5 minutes or until crisp. Serve tortilla strips with soup.
Stovetop Method: Sauté onion and garlic. Add diced tomatoes and chiles. Stir in tomato puree and chicken broth. Add cooked chicken breast and thawed corn. Stir in the remaining ingredients, except for tortilla strips. Simmer for 30 minutes. Add some fresh lime juice just before serving. Add tortilla strips, some shredded cheese and a dollop of sour cream. Diced avocado would be a nice addition, too.
Easy French Onion Soup
From recipe-submitter Stephanie: I have a new and improved version of Easy French Onion Soup: instead of just sauteing Vidalias, use both a red and any sweet onions at the market. Chop and spread out onto a heavy cookie sheet. Toss the onions with olive oil, salt and pepper. Roast in a hot oven (425-450) for about 25-30 minutes. Then simple make the soup as directed. Roasting the onions gives it an additional richness. Yum!
Ingredients
2 Tbl butter
2 Tbl oil
2 large Vidalia onions, peeled and chopped
2 Tbl flour
1 Tbl sugar
4 cans beef broth
1 cup dry white wine
1 bay leaf
freshly ground pepper
8 slices French bread, toasted
8 oz Swiss cheese, grated
Directions
In a large soup pot, heat butter and oil over medium heat. Add onions and sauté until caramelized. Add flour to onions and mix well. Add sugar. Add the broth, wine, bay leaf and pepper. Bring to a boil, cover and simmer for 30 minutes. Place sliced bread on a cookie sheet and sprinkle the cheese on top. Place under the broiler until cheese begins to bubble. Place bread in the bottom of a soup bowl and cover with soup. Serve immediately.
Apple and Spice Baked French Toast January 9, 2013
From Girlie Weekend 2003
1 lb loaf unsliced French, sliced into 1-½-inch thick slices
8 large eggs
1 cup sugar, divided in half
3 ½ cups milk
1 Tbl vanilla extract
8 ½ cups Granny Smith apples, peeled, cored and sliced (about 6-8 medium apples)
1 Tbl ground cinnamon
1 tsp ground nutmeg
2 Tbl butter
Warm maple syrup
Whipped cream
Arrange bread slices tightly together in lightly greased 9 x 13 baking dish. Beat milk, eggs, ½ cup sugar and vanilla with wire whisk until blended. Pour half of egg mixture over bread. Place sliced apples over bread to cover. Pour remaining egg mixture over apples. Combine remaining ½ cup sugar, cinnamon and nutmeg. Sprinkle evenly over apples. Dot with butter. Cover and chill at least 8 hours. Bake uncovered at 350 for one hour. Remove from oven, and let stand 5-10 minutes before serving. Cut into squares. Serve with warm maple syrup and top with whipped cream.
a little of each 