Set one medium sized prepared artichoke upside down in a small glass bowl with 1/4 cup water, 1/2 teaspoon lemon juice and 1/2 teaspoon oil. Cover with plastic wrap and cook on high 6-7 minutes. Let stand covered 5 minutes after cooking. Serve with melted butter.
Author: sarah
Barbecued Shrimp
2 1/2 pounds unpeeled shrimp
3/4 cup butter
1/2 of an 8 ounce bottle Italian salad dressing
3 tablespoons lemon juice
2 tablespoons olive oil
1 1/2 cloves minced garlic
1/4 teaspoon Tabasco sauce
1 1/2 tablespoons black pepper
1/2 tablespoon Worcestershire sauce
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Wash shrimp and drain well. Melt butter in 3 quart casserole while preheating oven to 350 degrees. Add all other ingredients but shrimp to butter and mix well. Add shrimp. Bake, covered at 350 degrees for 35 to 45 minutes stirring occasionally so all shrimp cook evenly.
Italian Meatloaf
3/4 cup minced onion
1/2 cup minced celery
1/2 cup minced button mushrooms
1 Tablespoon oil
1/4 teaspoon salt
1 1/2 pounds ground beef
1 egg
10 ritz crackers, crushed
1/2 cup Parmesan cheese
3 Tablespoons milk
1 teaspoon ‘garlic garlic’ seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon onion powder
1/2 teaspoon dried parsley flakes
1 1/4 cup canned spaghetti sauce
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Heat 1 tablespoon oil in a skillet over high heat. Saute onions and celery until lightly browned. Add mushrooms and 1/4 teaspoon salt. Cook three minutes, stirring occasionally. Remove from heat and place in large mixing bowl. Add beef, egg, crackers, cheese, seasonings and 1/4 cup spaghetti sauce to mixing bowl and combine with vegetable mixture. Grease a shallow baking dish. Shape meat mixture into a meatloaf and place in baking dish. Bake at 350 degrees for 30-45 minutes (until cooked through). Top with remaining spaghetti sauce and bake 5 minutes more.
Barbecue Beef
1 15 ounce can tomato sauce
1/2 cup water
1 cup chopped onion
1/4 cup chopped green bell pepper
2 tablespoons brown sugar, packed
2 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1 1/2 teaspoons salt
1/4 teaspoon pepper
a few drops bottled hot pepper sauce
2 1/2 pounds chuck roast
2 tablespoons flour
1/4 cup water
16 hamburger buns, split and buttered (if — used for sandwiches)
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Combine tomato sauce, 1/2 cup water, onion, green pepper, brown sugar, Worcestershire sauce, mustard, salt, pepper, and hot pepper sauce in Dutch oven. Trim surplus fat from pot roast. Place meat in Dutch oven and spoon tomato sauce mixture over it. Bake, covered in 325 degree oven for 4 hours. Lift meat from Dutch oven. Cool slightly and slice across the grain. Blend flour and 1/4 coup of the water. Stir into tomato sauce mixture. On range top, cook over medium heat, stirring constantly, until sauce thickens and is bubbly, about 5 minutes. Add meat; heat thoroughly, about 10 minutes. Serve in split buns if desired.
Banana Spice Cake
2 1/2 cups sifted cake flour
1 2/3 cups sugar
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon ground cloves
2/3 cup shortening
2/3 cup buttermilk
1 1/4 cups mashed bananas
2 eggs
Frosting:
2 egg whites
1 1/2 cups brown sugar
5 tablespoons water
1 dash salt
1 teaspoon vanilla
1 sliced banana
2 squares sweetened baking chocolate
1 teaspoon butter
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Grease and flour two 9″ cake pans. Sift together dry ingredients, sugar and spices. Add shortening, buttermilk, and bananas; mix to dampen. Beat 2 minutes with an electric mixer on low speed. Add eggs, beat 1 minute. Bake in prepared pans at 350 degrees for 40 minutes or until cake tests done with a toothpick. Cool cake completely on wire racks. To make frosting, combine egg whites, water, sugar and salt in a six cup double boiler and beat slightly to mix. Place over rapidly boiling water and beat for 7 minutes on high speed. Remover from heat and add vanilla–beat 1 to 2 minutes more. Frost cake, placing banana slices on top of the frosting between the layers. Melt the baking chocolate and butter together in the microwave on medium heat. Drizzle chocolate mixture over the top and down the sides of the cake for decoration.
Banana Nut Bread
1/3 cup shortening (or oil)
1/2 cup sugar
2 eggs
1 3/4 cups sifted all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup mashed ripe bananas
1/2 cup chopped walnuts
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Cream together shortening and sugar; add eggs and beat well. Sift together dry ingredients; add to creamed mixture alternately with banana, blending well after each addition. Stir in nuts. Pour into well-greased 9 1/2x5x3 inch loaf pan. Bake at 350 degrees for 40 to 45 minutes or until done. Remove from pan; cool on rack.
Baker’s Dough (non edible)
4 cups flour
1 cup salt
1 1/2 cups water
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Mix all the ingredients together with your hands. If too stiff, slowly add more water. Dough should be pliable, but not sticky. Knead for 5 minutes. Form decorations and bake at 350 degrees for 1 hour, or until hard. Test by inserting toothpicks in thickest part of piece. If dough is hard, piece is done. Cook, paint or decorate, and seal with a clear fixative to prevent softening. Note: Do not double or halve recipe–use within 4 hours.
Baked Pineapple
1/2 cup butter
1/2 to 3/4 cup sugar
3 eggs — beaten
1 20 ounce can crushed pineapple
4 slices white bread — cubed
dash salt
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Cream butter and sugar.� Add eggs and mix well.� Add remaining ingredients, including juice from pineapple, and mix well.� Turn into a greased 8-inch square casserole dish.� Bake at 350 degrees for 50 minutes.
Awesome Pie
1 chocolate crumb crust (8″ pastry shell)
1/2 cup chunky peanut butter
3/4 cup powdered sugar
1/2 cup sugar
1/4 cup cornstarch
1/3 cup cocoa
1/4 teaspoon salt
2 cups non-dairy creamer
3 egg yolks — slightly beaten
2 tablespoons margarine
1 teaspoon vanilla
3 egg whites
1/4 teaspoon cream of tartar
3/8 c. sugar
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Mix peanut butter and powdered sugar until crumbly. Set aside 2 tablespoons of this mixture and spread the rest on the bottom of the pastry shell. Mix sugar, cornstarch, cocoa, salt and 1/2 cup creamer until smooth. Stir in remaining creamer. Microwave this creamer mixture on high 5-8 minutes, or until thickened. Stir mixture occasionally last half of cooking. Beat a little of the hot mixture into egg yolks, then add egg yolk mixture to remaining hot mixture. Microwave on high 1 1/2 to 2 minutes until thickened, stirring occasionally. Blend in butter and vanilla. Pour over crumbs in pastry shell. Beat egg whites and cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form. Spread over filling, sealing around rim of pie. Sprinkle reserved crumbs on top. Microwave on medium for 3 to 4 minutes or until set.
At-A-Glance Rice Yields
For 1 cup cooked rice:
1/3 cup rice
2/3 cup water
1/4 teaspoon salt
For 1 1/2 cups cooked rice:
1/2 cup rice
1 cup water
1/2 teaspoon salt
For 2 cups cooked rice:
2/3 cup rice
1 1/3 cups water
1/2 teaspoon salt
For 3 cups cooked rice:
1 cup rice
2 cups water
1 teaspoon salt
For 4 cups cooked rice:
1 1/3 cups rice
2 2/3 cups water
1 teaspoon salt
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Heat rice, water and salt to boiling, stirring once or twice. Reduce heat to simmer; cover pan tightly and cook 14 minutes. (Do not lift cover or stir.) Remove pan of cooked rice from heat. Fluff rice lightly with fork; cover and let steam 5 to 10 minutes.