By Hollie Mims
Ingredients:
1/2 cup Oil
1/2 cup Red Wine Vinegar
1/2 Tomato, cut up into chunks
1 tsp Celery Salt
1 tsp Accent seasoning
1/2 tsp Salt
1/2 tsp Pepper.
Combine all ingredients in a blender or food processor. Blend for 1 minute or until well incorporated. (There may still be very small pieces of tomato.)
Prep Time: 10 minutes Cook Time: 15 minutes
Category: Sauces Servings: 4
Saturday, June 4, 2011
Merna's Mayonnaise
By Norma Copeland Larmour, Merna
Ingredients:
1 tsp sugar
1 tsp salt
1 tsp mustard powder
1/2 tsp corna starch
dash pepper
1/4 tsp garlic powder
1/2 tsp inion salt
Directions:
Mix all ingredients. Add 1 tbsp white wine vinegar, then 1 egg. Mix well. Then add, one drop at a time 3-4 tbsp oil until mixture is thick. Using high speed on mixer, beat until consistency of soft butter.
Prep Time: 10 minutes Cook Time: 15 minutes
Category: Appetizers Servings: 10
Ingredients:
1 tsp sugar
1 tsp salt
1 tsp mustard powder
1/2 tsp corna starch
dash pepper
1/4 tsp garlic powder
1/2 tsp inion salt
Directions:
Mix all ingredients. Add 1 tbsp white wine vinegar, then 1 egg. Mix well. Then add, one drop at a time 3-4 tbsp oil until mixture is thick. Using high speed on mixer, beat until consistency of soft butter.
Prep Time: 10 minutes Cook Time: 15 minutes
Category: Appetizers Servings: 10
Granddaddy Larmour's Pumpkin Pie
By MW Larmour
Description:
Grandaddy Larmour's favorite
Ingredients:
1 unbaked 9 in deep dish pie shell
1 16 oz can pumkin
1/2 cup sugar
1/can cream (use pumpkin can)
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp allspice
2 eggs
1/2 tsp vanilla
1 Tbsp butter
Directions:
Beat eggs slightly. Stir in remaining ingredietns. Pour into pie shell, Bake 15 minutes at 425. Reduce temp to 350 and bake for an additional 40-40 minutes.
Prep Time: 10 minutes Cook Time: 30 minutes
Category: Desserts Servings: 8
Description:
Grandaddy Larmour's favorite
Ingredients:
1 unbaked 9 in deep dish pie shell
1 16 oz can pumkin
1/2 cup sugar
1/can cream (use pumpkin can)
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp allspice
2 eggs
1/2 tsp vanilla
1 Tbsp butter
Directions:
Beat eggs slightly. Stir in remaining ingredietns. Pour into pie shell, Bake 15 minutes at 425. Reduce temp to 350 and bake for an additional 40-40 minutes.
Prep Time: 10 minutes Cook Time: 30 minutes
Category: Desserts Servings: 8
Ginger Lemonade
By Georgia Fulenwider
Description: ...so refreshing in the summer
Ingredients:
2 cups sugar
2 cups water
2 cups freshly squeezed lemon juice (about 16 lemons)
1/4 cup ginger, thinly sliced
Combine the sugar, water and ginger in a small pot and bring to a boil over medium-high heat. Let the sugar dissolve but not carmelize. While the sugar water comes to a boil, squeeze the lemons into a pitcher, discarding the seeds and rind. Add ice to the lemon juice until it comes about halfway up the sides of the pitcher. Strain the ginger-infused sugar syrup into the lemon juice then top it off with some water.
Directions:
Prep Time: 10 minutes Cook Time: 15 minutes
Category: Beverages Servings: 4
Description: ...so refreshing in the summer
Ingredients:
2 cups sugar
2 cups water
2 cups freshly squeezed lemon juice (about 16 lemons)
1/4 cup ginger, thinly sliced
Combine the sugar, water and ginger in a small pot and bring to a boil over medium-high heat. Let the sugar dissolve but not carmelize. While the sugar water comes to a boil, squeeze the lemons into a pitcher, discarding the seeds and rind. Add ice to the lemon juice until it comes about halfway up the sides of the pitcher. Strain the ginger-infused sugar syrup into the lemon juice then top it off with some water.
Directions:
Prep Time: 10 minutes Cook Time: 15 minutes
Category: Beverages Servings: 4
Fresh Spinach Orzo
By Georgia Fulenwider
Ingredients:
1 tsp butter
1 clove garlic, minced or finely chopped
¼ cup finely grated carrot
2 cups chicken stock or broth
1 cup uncooked orzo
1 cup julienne-sliced fresh spinach
2 tbs grated Parmesan cheese
½ tsp chopped fresh basil, optional
salt and pepper to taste
Melt butter in a saucepan over medium heat. Saute garlic and carrots in butter for 1-2 minutes, stirring occasionally. When carrots are tender, stir in chicken broth, orzo and spinach. Bring to a boil, stirring constantly. Reduce heat and simmer slowly, stirring constantly for 10-15 minutes or until broth is absorbed. Remove from heat and stir in Parmesan, basil, salt and pepper to taste. Makes 3 servings.
Directions:
Prep Time: 10 minutes Cook Time: 15 minutes
Category: Main Meals Servings: 3
Ingredients:
1 tsp butter
1 clove garlic, minced or finely chopped
¼ cup finely grated carrot
2 cups chicken stock or broth
1 cup uncooked orzo
1 cup julienne-sliced fresh spinach
2 tbs grated Parmesan cheese
½ tsp chopped fresh basil, optional
salt and pepper to taste
Melt butter in a saucepan over medium heat. Saute garlic and carrots in butter for 1-2 minutes, stirring occasionally. When carrots are tender, stir in chicken broth, orzo and spinach. Bring to a boil, stirring constantly. Reduce heat and simmer slowly, stirring constantly for 10-15 minutes or until broth is absorbed. Remove from heat and stir in Parmesan, basil, salt and pepper to taste. Makes 3 servings.
Directions:
Prep Time: 10 minutes Cook Time: 15 minutes
Category: Main Meals Servings: 3
Flu-Fighter Cookies
By Georgia Fulenwider
Description:
Ginger, cranberries, oats, walnuts and yogurt all powerful ingredients that might not cure the flu, but they can help!
Source: Food Network Magazine, Oct. 2009
Ingredients:
2 ¾ cups all-purpose flour
1 ¼ tsp baking powder
¾ tsp baking soda
¾ tsp ground cinnamon
½ tsp freshly ground nutmeg
Pinch of ground cloves
¼ tsp salt
1 stick unsalted butter, room temp
1 cup packed dark brown sugar
2 large eggs
¼ cup molasses
¼ cup low-fat plain yougurt
1 T freshly grated ginger
2 tsp finely grated lemon zest (about 1 lemon)
½ cup old-fashioned oats
1 ¼ golden raisins
1 ¼ dried cranberries
1 ¼ roughly chopped walnuts, toasted
Directions:
1. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl.
2. Beat the butter and brown sugar in a large bowl with a mixer on medium until light and fluffy. Add eggs one at a time. Add the molasses, yogurt, ginger, and lemon zest and beat until smooth. Slowly add the flour mixture to make a sticky batter (do not overmix). Fold in the oats and half the cranberries, raisins and walnuts. Mix the remaining fruit and set aside.
3. Drop by heaping tablespoons full of batter onto baking sheets. Top each with some of the reserved dried fruit and chill for 30 minutes.
4. Preheat oven to 375°.
5. Bake the cookies until golden brown but still soft, 10-12 minutes; cool on a rack. Store in an airtight container for up to one week.
Prep Time: 30 minutes Cook Time: 10 minutes
Category: Cookies Servings: 12
Description:
Ginger, cranberries, oats, walnuts and yogurt all powerful ingredients that might not cure the flu, but they can help!
Source: Food Network Magazine, Oct. 2009
Ingredients:
2 ¾ cups all-purpose flour
1 ¼ tsp baking powder
¾ tsp baking soda
¾ tsp ground cinnamon
½ tsp freshly ground nutmeg
Pinch of ground cloves
¼ tsp salt
1 stick unsalted butter, room temp
1 cup packed dark brown sugar
2 large eggs
¼ cup molasses
¼ cup low-fat plain yougurt
1 T freshly grated ginger
2 tsp finely grated lemon zest (about 1 lemon)
½ cup old-fashioned oats
1 ¼ golden raisins
1 ¼ dried cranberries
1 ¼ roughly chopped walnuts, toasted
Directions:
1. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl.
2. Beat the butter and brown sugar in a large bowl with a mixer on medium until light and fluffy. Add eggs one at a time. Add the molasses, yogurt, ginger, and lemon zest and beat until smooth. Slowly add the flour mixture to make a sticky batter (do not overmix). Fold in the oats and half the cranberries, raisins and walnuts. Mix the remaining fruit and set aside.
3. Drop by heaping tablespoons full of batter onto baking sheets. Top each with some of the reserved dried fruit and chill for 30 minutes.
4. Preheat oven to 375°.
5. Bake the cookies until golden brown but still soft, 10-12 minutes; cool on a rack. Store in an airtight container for up to one week.
Prep Time: 30 minutes Cook Time: 10 minutes
Category: Cookies Servings: 12
Aunt Eunice's Cranberry - Orange Salad
By Georgia Fulenwider
Description:
My mom and I used to make this every year at Christmas! It is YUMMY!!!
Ingredients:
1 qt fresh cranberries
1 lg orange
1 cup sugar
1 sm box strawberry jello
1 sm box lemon jello
¾ cup chopped pecans
Directions:
Run cranberries and orange (unpeeled) through a food chopper. Add 1 cup sugar and mix well. Let stand 2 hours.
Mix boxes of jello with 3 cups hot water and cool until syrupy. Add ¾ cup chopped pecans and mix with cranberry/orange mixture. Chill overnight.
Prep Time: 10 minutes Cook Time: 15 minutes
Category: Side Dishes Servings: 10
Description:
My mom and I used to make this every year at Christmas! It is YUMMY!!!
Ingredients:
1 qt fresh cranberries
1 lg orange
1 cup sugar
1 sm box strawberry jello
1 sm box lemon jello
¾ cup chopped pecans
Directions:
Run cranberries and orange (unpeeled) through a food chopper. Add 1 cup sugar and mix well. Let stand 2 hours.
Mix boxes of jello with 3 cups hot water and cool until syrupy. Add ¾ cup chopped pecans and mix with cranberry/orange mixture. Chill overnight.
Prep Time: 10 minutes Cook Time: 15 minutes
Category: Side Dishes Servings: 10
Subscribe to:
Posts (Atom)