A collection of recipes from family & friends
1 can tomato puree — (10 3/4 ounce)
1/4 teaspoon oregano
1/4 teaspoon black pepper
1/8 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon garlic powder
2 teaspoons Parmesan cheese
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Blend all ingredients well in a small mixing bowl. Makes enough for two 12″ pizzas, or one 16″ pizza.
3 3/4 cups flour (1 used 3 cups and it was fine)
1 tablespoon quick rise yeast (2 1/4 ounce packets)
1/2 teaspoon sugar
1 tablespoon vegetable oil
1 teaspoon salt
1 cup lukewarm water
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Combine flour, yeast, salt and sugar in mixing bowl and stir. Add oil and water. Mix. Knead by hand for 3 minutes; shape; put in bowl; cover and let rise until double in volume. Punch down; divide into two equal pieces and shape into round balls. Let dough rest 4 minutes. Roll out 12″ in diameter. Place on pizza pan sprayed with cooking spray. Let rest 10-15 minutes and top with pizza toppings. Put into cold oven, then turn the oven to 500 degrees. Bake 17-20 minutes.
2 tablespoons butter
1 cup brown sugar
1 20 ounce can pineapple, drained, juice reserved
1 cup sugar
3 egg whites
3 egg yolks
9 tablespoons pineapple juice
1 cup plus 2 tablespoons flour
1 teaspoon baking powder
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Melt butter in a 9×9 square baking pan in a 350 degree oven. Add 1 cup brown sugar to the melted butter and mix well. Drain pineapple and reserve juice. Arrange drained pineapple over the brown sugar and butter mixture. Set aside. Mix sugar, egg yolks, pineapple juice, flour, and baking powder. Beat egg whites until stiff. Fold beaten egg whites into batter. Pour batter over pineapple. Bake for 1/2 hour in a 350 degree oven. Turn upside down and serve.
1 1/2 pounds sirloin steak — 1/2 inch thick
1/2 teaspoon salt
2 medium onions, chopped — (about 1 cup)
1 cup beef broth (one bouillon cube plus 3 T. soy sauce in — 1 c. boiling water)
1 clove garlic — minced
2 green peppers — cut into 1″ pieces
2 tablespoons cornstarch
1/4 cup cold water
2 tomatoes, peeled and cut into eights
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Trim fat and bone from meat; cut meat into thin slices about 1 1/2 inches long. Grease large skillet lightly with fat from meat. Brown meat thoroughly on one side; turn and season with 1/4 teaspoon salt. Brown other side of meat; turn and season with remaining 1/4 teaspoon slat. Push meat to one section. Add onion; cook and stir until tender. Stir in broth, soy sauce and garlic. Cover; simmer 10 minutes or until meat is tender. Add green peppers. Cover; simmer 5 minutes. Blend cornstarch and water; stir gradually into meat mixture. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Add tomatoes, heat through. Serve over 3 to 4 cups hot cooked rice.
3 ounces cream cheese
1 cup sifted powdered sugar
1/3 cup plus 2 tablespoons creamy peanut butter
1/2 cup milk
10 ounces whipped topping
1 baked 9 inch pie shell
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Beat cream cheese, sugar and peanut butter with an electric mixer until smooth. Slowly blend in milk. Fold in whipped topping and spoon mixture into a baked 9″ pie shell. Freeze.
1 envelope Lipton Recipe Secrets Onion Soup Mix
1/4 cup olive or vegetable oil
1/2 teaspoon garlic powder
4 boneless chicken breast halves
1 pound all-purpose potatoes — cut in small chunks
2 carrots — sliced
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Preheat oven to 450 degrees. In large plastic bag or bowl, add all ingredients. Close bag and shake, or toss in bowl, until chicken and vegetables are evenly coated. In 13×9 pan arrange chicken, breast side up, and vegetables; discard bag. Bake, uncovered, basting halfway through, 45 minutes or until chicken is no longer pink and vegetables are done.
1 6 ounce can frozen orange juice
2 cans of water for orange juice
1 cup sugar
1/2 cup water
1 8 ounce can crushed pineapple
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Mix frozen orange juice and water in a pitcher. Stir until the frozen orange juice melts. Heat sugar and 1/2 cup water in a saucepan. Bring to a boil. Pour orange juice into a loaf pan and add the pineapple. Add the sugar water and stir. Place loaf pan in the freezer and stir every half hour until frozen. Break slush up with a fork before serving.
2 tablespoons olive oil
1 cup finely chopped onion
1 cup finely chopped fresh parsley
1 cup finely chopped green onions
1 cup finely chopped bell pepper
1 teaspoon dried mint flakes — crushed
2 cups chopped fresh tomatoes
1 cup tomato sauce
2 tablespoons minced garlic
2 tablespoons soy sauce
1 cup dry white wine
1 pound smoked sausage — sliced 1/4″ thick
2 1/2 qt. okra — sliced 1/4″ thick
salt — to taste
Louisiana hot sauce — to taste
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In a large high-walled skillet, heat the olive oil over medium heat and saute the onions, parsley, green onions, bell peppers, and mint until the onions are clear. Stir in the tomatoes, tomato sauce, garlic, soy sauce, wine, and sausage. Cover and cook over medium heat until it comes to a boil, stirring occasionally. Stir in the okra, salt, and hot sauce. Reduce the heat to low, and simmer, covered, stirring occasionally, until the okra is tender, about 45 minutes.
1 1/2 cups flour
1 cup quick-cooking oats
1 cup brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup shortening
1 cup water
2 eggs
2 tablespoons dark molasses Topping:
1/4 cup melted butter
2/3 cup brown sugar
1/2 cup flaked coconut
1/2 cup chopped pecans
3 tablespoons light cream
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Preheat oven to 350 degrees. Grease and flour a 9×13 baking pan. Blend all cake ingredients together in a large bowl with an electric mixer on low speed for 1/2 minute, scraping bowl constantly. Continue to beat ingredients with the mixer for 3 minutes on high speed, scraping bowl occasionally. Pour batter into prepared pan. Bake 35 to 40 minutes until a toothpick inserted in the center of the cake comes out clean. Cool cake slightly. Combine topping ingredients in a small bowl and mix well. Pour topping over cake and place cake under the broiler for 2-3 minutes until the topping is golden brown.
1 can garbanzo beans — drained (reserve juice)
1 clove garlic — minced
2 tablespoons lemon juice
1 tablespoon Tahini — (sesame paste)
1/4 cup olive oil
paprika, optional
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Place all ingredients except paprika in a food processor or blender. Process until very smooth, adding garbanzo bean juice as needed to thin it to desired consistency. Be sure to process dip until no longer grainy in texture. Spoon into serving dish and sprinkle with paprika. Serve with pita bread or tortilla wedges.