This is another one of my combination recipes …took a little of this, took a little of that. Experiment on you own and post what happens.

Ingredients

• 1/3 cup diced celery
• 1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
• 1 tablespoon minced flat-leaf parsley
• 1/4 cup sweet pickle relish
• 3/4 cup prepared mayonnaise
• 3/4 teaspoon dry mustard
• 1 1/2 teaspoons sugar
• 1 1/2 tablespoons cider vinegar
• 3 tablespoons sour cream
• 1/2 teaspoon kosher salt, plus more to taste
• 2 hard boiled eggs
• Freshly ground black pepper

Directions In a large bowl combine the macaroni, celery, onion, and parsley. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream, sweet pickle, and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. The hard boiled eggs can either be chopped up and incorporated into the dish or sliced and put on top. Chill before serving for best flavor.

1 cup Eggbeaters
3/4 cup heavy cream
1/4 tsp. basil
2 cups shredded cheese such as Colby Jack or Cheddar
Pam spray or other cooking spray
Quiche fillings such as sauteed onions and mushrooms, cooked and squeezed dry spinach, ham, bacon, turkey sausage, red pepper, etc.

Preheat oven 400 degrees. Spray pie dish with Pam. Gently press cheese onto bottom and up sides of pie plate. Mix Eggbeaters, cream and basil together and pour into pie plate. (Add salt if not using meat.) Drop other fillings into plate, distributing them as evenly as possible. Bake for 20-25 minutes. Allow to cool about 10 minutes before slicing. (This recipe came from my friend and investment genius, Susan Martz.)

This jam is not spicy, but heat can be increased by adding a few habanero peppers. Alternatively, you can add red pepper flakes when serving to increase heat. It is a good appetizer on small corn bread squares or heated and poured over a block of cream cheese with crackers. It would also be a good glaze on chicken or pork.

4 cups crushed strawberries
1 cup minced jalapeno peppers (include seeds for more flavor)
1/4 cup fresh lemon juice
7 cups sugar
1 pouch Certo

Prepare crushed strawberries and add finely minced jalapenos (and seeds if desired), lemon juice and sugar. Bring to a full boil. Add Certo and allow to boil for another minute. Pour into steralized jars and top with clean, new, hot lids and rings. Process in boiling water for 10 minutes. Makes approximately eight 8 ounce jars.

4 cups peeled, cored and chopped pears (appx. 8 pears)
2 Tbs. fresh lemon juice (optional)
7 cups of sugar
1/8 tsp. allspice
1/8 tsp. nutmeg
3/4 tsp. cinnamon
1 pouch of Certo

Combine pears, sugar, lemon and spices in heavy pan and bring to a boil. Add Certo and allow to boil for 1 minute. Pour in steralized jars and top with clean, new, hot lids and rings. Process in boiling water bath for 10 minutes to seal. Makes about eight 8 oz. jars.

This is good on biscuits, scones, or toast, but could also be used as a glaze on chicken, turkey, or pork.

4 large navel oranges, unpeeled and cut up
2 cups fresh or frozen unsweetened cranberries
1 pouch Certo
1 cup water
11 cups of sugar

Chop the oranges and cranberries in your food processor until they are mushy (or desired) consistancy. Add to large pot with rest of ingredients.

Bring to a boil. Reduce and simmer for 15-20 minutes, stirring often. Add pouch of Certo and boil one additional minute. Remove from heat.

Place in steralized jars with new, clean, hot lids and rings. Process for 10 minutes in boiling water to seal. Makes approximately twelve 8 ounce jars.

• 2 cups flour
• 1 cup sugar
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• 1/2 tsp. baking soda
• 3/4 cup orange juice
• 1 Tbs. grated orange peel
• 2 Tbs. shortning
• 1 well-beaten egg
• 1 1/2 cups fresh or frozen cranberries coarsely chopped
• 1/2 cup chopped nuts

Preheat oven to 350 degrees.  Sift or blend dry ingredients.  Stir in orange juice, peel, shortening and egg until well blended.  Stir in cranberries and nuts. 

Bake in greased 9 x 5 inch loaf pan for 55 minutes or until toothpick placed in center comes out clean. Cool for 15 minutes before removing from pan.

Tuna Noodle Casserole is a favorite at our house especially during lent, but its really good enough for any time of year.  What you will see is the basic recipe, but I will also give you some of the changes that are made.  Some of the changes came about because we like certain ingredients better and others because we just didn’t have that ingredient available. Remember this can be made with other meats like ham, but for some reason we always default to tuna.

Den ganzen Beitrag lesen…