This Week in Review:
Creole Pork Chops
Baked Vanilla Custard
Curry Broiled Chicken
Spiced Applesauce
New Images Submitted This Week:
You can submit images on any of the recipes that you make from Alicia's! Just go to that recipe and click Upload Your Own Image. Upload yours and we'll feature yours too! This week's most recent images are:
Instant Stuffing Mix3-1/2 c. unseasoned bread cubes
3 tbsp. dried celery flakes
1 tbsp. dried parsley flakes
2 tsp. dried minced onion
2 tsp. chicken bouillon granules
1/4 tsp. poultry seasoning
1/4 tsp. sage
Use a 1 quart, wide-mouth canning jar.
Dump the bread cubes into jar.
Combine all the seasonings well and place in a resealable plastic bag. Set the bag aside. Seal and decorate the jar, and attach the recipe tag. Attach the bag of seasonings to the jar with a ribbon.
Photo submitted by Theresa Smith
Mixed SnacksM&Ms
Raisins
Salted Peanuts
Mix all ingredients together equally
Photo submitted by Theresa Smith
Comments from Theresa:
I made this today but I used Pineapple, Apricots, Papaya and Cranberries. It was really good.
Banana Brownies1 cup butter
6 very ripe bananas
3/4 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
3 eggs
3 cups flour
2 tsp. baking soda
1 tsp. salt
1 cup chocolate chips
Preheat oven to 350. Cream butter. Add bananas, sugars, vanilla, and eggs and mix well.
Add flour, soda, and salt and mix well. Mix in 1/2 cup of chocolate chips. Spread into greased 13x9 inch baking pan. Sprinkle the remaining 1/2 cup of chocolate chips on top. Bake at 350 for 5 minutes. Use a knife to swirl the melted chips on top. Return to oven and bake another 25-30 minutes. Cool and cut into squares.
Photo submitted by Theresa Smith
Ham And Macaroni Salad7 oz elbow macaroni, cooked and drained
1 whole hard-boiled egg, chopped
15 oz canned peas, drained
1/2 c onions, chopped
8 ozs turkey ham, cooked and cubed
1/8 tsp black pepper
1 c fat-free mayonnaise
In a mixing bowl, combine cooked macaroni, peas, ham, mayonnaise, eggs, and black pepper. Mix well. Cover and refrigerate several hours before serving.
Photo submitted by Sharon
Rocky Road Chocolate Cookies1/2 cup margarine, melted
1 1/2 cup flour
1 cup sugar
1/2 tsp. baking powder
1/2 tsp. vanilla extract
1/4 tsp. salt
2 eggs
Mini-marshmallows
Chocolate chips
Mix ingredients together, drop dough onto ungreased cookie sheet. Press mini marshmallow and chocolate chips into the center of each cookie. Bake at 350 degrees for 10-15 minutes.
Photo submitted by Barb Szyszkiewicz
Lemon Cake Mix Cookies1 (18.25-ounce) lemon flavored cake mix (that does NOT contain pudding)
1 egg
1 (8-ounce) container whipped topping
1/2 c. confectioners' sugar
Preheat oven to 350 degrees. In a large bowl combine cake mix, egg & whipped topping. Mix until blended. Roll mixture into 2-inch balls (easiest to use two spoons for this) Roll in confectioners' sugar and place on ungreased cookie sheet 2 inches apart. Bake for 10 minutes.
Photo submitted by Theresa Smith
Comments from Theresa
Oh these were so good. I made them today and couldn't wait to try one. Delicious. I will make these again.
Baked Crusty Curried Chicken8 chicken breasts, split
1-1/2 teaspoon salt
1/4 cup shortening
1/4 teaspoon pepper
1/4 cup butter or margarine
1/8 teaspoon curry powder
1 cup biscuit baking mix
Heat oven to 425. Wash chicken and pat dry. In oven, melt shortening and butter in baking pan, 13x9x2 inches. Mix baking mix and seasonings in bag. Shake 2 or 3 chicken pieces at a time in bag to coat thoroughly. Place chicken skin side down in single layer in pan. Bake 40 minutes. Reduce oven temperature to 375. Turn chicken; bake 20 minutes longer.
Photo submitted by Kathy
Cappuccino Mix1 c. powdered instant creamer
1 c. cocoa
2/3 c. instant coffee granules
1/2 c. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Combine all ingredients. Store in an airtight container. Makes 33 servings. A nice gift. To serve: place 1 tbsp. plus 1 tsp. in a cup and add 1 cup boiling water. Stir well.
Photo submitted by Kathy
Microwave Mocha Fudge Mix1 (16 oz.) pkg. powdered sugar, sifted
1/2 c. cocoa
1/4 tsp. salt
1 1/2 tsp. instant coffee granules
1/8 - 1/4 tsp. ground cinnamon
Combine all ingredients; store in an airtight container until you want to make fudge. Great for gift giving.
Place microwave mocha fudge mix in a 2 quart glass bowl; add 1/2 cup butter or margarine. Microwave on High, uncovered, 2 to 3 minutes; stir until smooth. Stir in 1/4 cup milk, 1 teaspoon vanilla extract and 1 cup chopped pecans. Pour mixture into an 8" square baking dish. Refrigerate until firm; cut into squares. Store in refrigerator. Yield: 1 1/2 pounds.
Photo submitted by Theresa Smith
Spicy Oatmeal Raisin Cookies1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3 Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!
Photo submitted by Theresa Smith
Dreamsicle Cookie Mix1/2 cup Tang instant breakfast drink powder
3/4 cup sugar
1-1/2 cups vanilla chips
1-3/4 cups flour mixed with 1/2 tsp. baking soda and 1/2 tsp. baking powder
Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.
Recipe to attach to jar:
Empty cookie mix in a large mixing bowl; stir to combine. Add 3/4 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. If dough is too dry, stir in just enough milk or water to make of cookie dough texture. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased baking sheet. Bake at 375 F for 12 to 14 minutes or until tops are very lightly browned. Cool 5 minutes on cookie sheet. Remove to wire racks to cool completely. Yield: 2-1/2 dozen.
Photo submitted by Theresa Smith
Cornflake Cookie Mix1 1/4 cups white sugar
1/4 teaspoon salt
2 1/2 cups coconut
1 1/2 cups cornflake cereal
Use a 1 quart, wide-mouth canning jar. Pack each layer. Combine the sugar and salt together and pour into the jar, next add the coconut, place the cereal WITHOUT packing. Seal and decorate the jar, and attach the recipe tag to the jar.
Photo submitted by Theresa Smith
Cheddar Mashed Potatoes8 servings instant mashed potatoes-prepared
10 oz. Mild Cheddar Cheese-shredded
8 oz. Bacon-diced, fully cooked
1/4 cup Parsley-fresh, chopped
1/4 tsp. White Pepper
Prepare instant mashed potatoes, fully cooked and drain bacon, shred cheddar cheese. Mix ingredients thoroughly. Bake at 350ø F for 15 minutes, covered.
Photo submitted by Theresa Smith
Shepherd's Pie8 yellow potatoes
3 to 4 Tbsp. butter
1/4 cup milk
Salt and pepper
1 pound lean ground beef
10-oz. frozen peas, thawed
10-oz. frozen corn, thawed
1 and 1/2 cups shredded cheddar cheese
Boil potatoes until tender and mash. Add butter, milk and salt and pepper to taste. Meanwhile, brown ground beef in a skillet until fully cooked. Drain fat. Place half the mashed potatoes in the bottom of a casserole dish. Place thawed peas on top of mashed potatoes followed by cooked ground beef. Place thawed frozen corn on top of ground beef followed by the remaining half of mashed potatoes. Sprinkle with cheddar cheese and bake for 20 - 25 minutes at 350 degrees.
Photo submitted by Sharon
Oatmeal Raisin Cookies1 cup raisins
1 cup water
3/4 cup shortening
1 1/2 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ground cloves
2 cups rolled oats
1/2 cup chopped nuts, optional
Simmer raisins in water 20 to 30 minutes. Drain raisins, reserving liquid into measure cup; add water to make 1/2 cup liquid. Preheat oven to 400 F. Mix shortening, sugar, eggs and vanilla. Stir in raisin liquid. Sift flour, salt, baking powder, baking soda, cinnamon and cloves. Combine with wet ingredients. Stir in oats and raisins. Drop in greased baking sheets. Bake 8 - 10 minutes.
Photo submitted by Theresa Smith
Cheddar Bread3-1/2 c. Bisquick
2-1/4 c. shredded cheese
2 eggs, slightly beaten
1-1/4 c. milk
Combine Bisquick and cheese until well blended. Make well in center. Combine milk and eggs. Add to cheese mixture. Mix just until moistened. Bake at 350 degrees for 55 to 57 minutes. Serve warm.
Photo submitted by Theresa Smith
Pineapple Cake2-2/3 cups sifted flour
2-1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup Crisco
1-3/4 cup sugar
3 egg yolks, unbeaten
3 egg whites, stiffly beaten
1 cup milk
1 tsp. vanilla
Cream sugar and Crisco; beat egg yolks in one at a time; fold in dry
ingredients and milk alternately and beat. Fold in beaten egg whites last. Bake in 2 (9") pans, 375 degrees, for 25 minutes.
Filling:
1/2 cup grated pineapple and some juice
2 tbsp. cornstarch
1/2 cup sugar
Dash of salt
1 tbsp. butter
Boil until thick. Cool and spread between layers. Ice with boiled icing.
Photo submitted by Kathy
Apple Salad 34 large apples, diced
2 bananas, diced
1 c. miniature marshmallows
1/2 c. sugar
1/4 tsp. salt
1 egg, beaten
2 tbsp. butter
1-1/2 tbsp. vinegar
Combine apples, bananas and marshmallows. Blend sugar, salt, egg, butter and vinegar. Cook in top of double boiler until thickened; cool. Pour dressing over apple mixture; serve on lettuce, if desired.
Photo submitted by Theresa Smith
Pennsylvania Dutch Peach Cobbler1 stick margarine
1 c. sugar
1 c. flour
2 1/2 tsp. baking powder
3/4 c. milk
1 lg. can sliced cling peaches
Melt margarine in long baking dish. Sift dry ingredients together. Stir in milk and pour over melted margarine (do not stir; it's better to spoon batter over evenly). Lay peach slices on top. Pour peach juice over top. Bake at 350 degrees for 40 minutes until brown. Makes 10 servings.
Photo submitted by Theresa Smith
Linguine With Ham1/2 lb.leftover diced ham
2 red, ripe tomatoes (optional; or use as garnish even)
1/2 lb. mushrooms
1 1/2 c. peas
1/4 c. olive oil
1 tbsp. minced garlic
Salt (optional) and pepper
1/2 c. heavy cream (or evaporated skim milk)
12 leaves fresh basil (or dried)
3/4 lb. egg-type noodles (linguine or fettucini)
Grated Parmesan cheese for serving
1 well beaten egg (optional)
Chop ham into small slices or pieces (about 2 cups). Peel and core fresh tomatoes (or use canned stewed) and chop (2 cups). Thinly slice mushrooms (3 cups). Frozen peas should be rinsed under hot water and drained. Put water on to boil for pasta. Now you're ready to begin: heat oil in skillet and add mushrooms. Cook, stirring often, about 2 minutes. Add peas, salt and pepper to taste. Add cream (evaporated skim milk), tomatoes and basil; stir. Bring to a boil. Meanwhile, cook pasta about 3 minutes or to desired doneness. Drain well. (If you prefer, at this point you may put the egg.) In a large, warmed mixing bowl, add the noodles and the hot sauce and toss. Serve with grated Parmesan cheese and garlic bread. A tossed green salad completes this meal. 4-6 servings.
Photo submitted by Sharon
Strawberry Freezer Jam2 cups finely crushed strawberries
4 cups sugar
1 pkg. powdered pectin
3/4 cup water
Combine strawberries and sugar, let stand about 20 minutes, stirring occasionally. Combine pectin and water in a small saucepan. Bring to a boil; boil 1 minute, stirring constantly. Ad pectin to fruit mixture; stir 3 minutes. Ladle jam into freeze jars, leaving 1/4 inch head space. Adjust two-piece caps. Let stand at room temperature until set, up to 24 hours. Label and freeze. Yield; about 6 half-pints
Photo submitted by Wendy
Rhubarb Pie9 inch pie crust, 2
1 1/3 to 1 2/3 cups sugar
1/3 cup all purpose flour
1/2 teaspoon grated orange peel, if desired
4 cups cut up rhubarb, 1/2 inch pieces
2 tablespoons butter or margarine
Heat oven to 425F. Stir together sugar, flour and orange peel. Turn half of the rhubarb into pastry lined pie pan, sprinkle with half of the sugar mixture. Repeat with remianing rhubarb and sugar. Dot with butter. Cover top with pie crust, slit top. Seal and flute. Sprinkle with sugar. Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
Additional Information
Substitute half of the rhubarb for strawberries and use less sugar.
Photo submitted by Wendy
Caesar Pasta Salad1 lb. pasta -- bowtie or spiral
1 pint grape tomatoes -- halved or quartered
4 green onions -- sliced on the bias (4 to 5)
1/2 cup red onion -- minced
1 cucumber -- peeled, seeded and cubed
juice of 1 lemon
12 oz. Caesar dressing -- approx.
1/2 cup shredded Parmesan cheese -- or more to taste
kosher salt and fresh black pepper -- to taste
Cook pasta in salted boiling water. Drain and rinse under cold water.
Meanwhile, in a large bowl mix together tomatoes, green onions, red onion, and cucumber. Add pasta, lemon juice, about 8 oz. of dressing, and salt and pepper. Chill several hours. Before serving stir in the rest of the salad dressing.
Photo submitted by Wendy
Homemade Chicken And Noodles1 large frying chicken (as these are the most tender)
20 chicken bouillon cubes
2 Tablespoons garlic powder, Optional
4 quarts water
8 large eggs
6 cups white flour
Generous amount of flour to roll the noodle dough on.
3 tablespoons--oleo
Cut up chicken and place in a large kettle with the water. Add the oleo, bouillon cubes and the garlic powder. Allow to boil until the meat falls off the bones. Cool and debone, the chicken. Strain the broth and add the chicken meat. Place about 5 cups of flour in a large bowl. Add the eggs and stir until a soft dough forms. Knead the dough, adding more flour until it is very stiff. Pour a generous amount of flour on the board or rolling surface and divide the dough into two pieces. Roll, each piece out to paper thin, thickness. Allow to dry, about an hour. Cut each piece into 5 inch strips. Stack the strips from each section of dough and cut into toothpick strips the short ways of the dough. (got that?) My French blood is showing!! Sprinkle with flour to keep the strips from sticking together. Bring broth to a full boil and add the noodles, a bit at a time -all the while--keeping the broth at a full boil. Stir constantly, as you add the noodles. Season to taste. Add more water if the broth becomes to thick. I hope this does it, as I have made these for years and have never tried to explain the makings of them to anyone!! I learned by watching MOM make them.
Photo submitted by Wendy
Boston Market Meatloaf1/2 teaspoon onion powder
3/4 teaspoon salt
6 tablespoons all purpose flour
1-1/2 pounds ground sirloin, 10% fat
1 tablespoon granulated sugar
1-1/2 tablespoons Kraft original barbecue sauce
1 cup tomato sauce
1/4 teaspoon ground black pepper
dash garlic powder
Preheat oven to 400 degrees. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat. In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined.
Combine the remaining ingredients with the ground sirloin; flour, salt, onion powder and ground pepper. Use the wooden spoon or your hands to work the spices and flour into the meat. Load the meat into a loaf pan. Wrap foil over the pan and place it into the oven for 30 minutes. After 30 minutes, take the meatloaf from the oven, remove the foil and drain the fat. Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This will help to cook the center of the meatloaf.
Pour the remaining 2 tablespoons of sauce over the top of the meatloaf, in a stream down the center. Don't spread the sauce. Place the meatloaf back into the oven, uncovered, for 25 to 30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving. Serves 4.
Photo submitted by Felicia
Mashed Potatoes With Creamy Blue Cheese And Rosemary3 pounds russet potatoes, peeled, cut into 1-inch cubes
2 cups crumbled creamy blue cheese (such as Bleu d'Auvergne; about 8 ounces)
1/2 cup (or more) whole milk
2 1/2 teaspoons chopped fresh rosemary
Fresh rosemary sprigs (optional)
Cook potatoes in large pot of boiling salted water until very tender, about 15 minutes. Drain well. Return potatoes to pot. Add cheese and 1/2 cup milk and mash until almost smooth, adding more milk by tablespoonfuls for desired consistency. Stir in chopped rosemary. Season to taste with salt and pepper. (Can be made 8 hours ahead; cover and chill. Rewarm covered with plastic wrap in microwave, stirring occasionally and adding more milk, if desired.)
Transfer mashed potatoes to bowl. Garnish with rosemary sprigs, if desired.
Photo submitted by Felicia
Sugar Cinnamon Mix1/4 cup sugar
1/2 to 1 teaspoon cinnamon
In a small bowl mix the sugar and cinnamon together and roll the tops of the baked muffins in this.
Photo submitted by Theresa
Amish Baked Potato Balls1 c. mashed potatoes
1 egg yolk
1 egg white
3 tbsp. flour
1 sm. diced onion, if desired
Mix all together. Beat egg white until stiff and fold into mixture. Drop by tablespoons into deep, hot fat until browned. Makes about 25 small puffy balls.
Photo submitted by Minny
Amish Cornbread1 c. sifted flour
1/4 c sugar
1 tbsp. baking powder
3/4 tsp. salt
1 c. yellow cornmeal
1 egg, well beaten
1 c. milk
5 tbsp. shortening melted and cooled
Sift first 4 ingredients. Mix in cornmeal. Blend egg, milk, shortening until mixed. Add to dry ingredients and beat until smooth. Use greased (bottom only) 8x8x2 pan. Bake 400 degrees for 20 minutes.
Photo submitted by Wendy
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Mix 2 cups milk, cornstarch, and Equalr in a small saucepan; heat to boiling; boil, stirring constantly for 1 minute. Beat eggs in medium bowl. Mix about half the milk mixture into the eggs; then add this egg mixture to remaining milk in saucepan. Cook over low heat until slightly thickened, 1 to 2 minutes, stirring constantly. Remove from heat and stir in vanilla.
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