Wednesday, March 31, 2010

Waldorf Salad


* 1/2 cup chopped, slightly toasted walnuts
* 1/2 cup celery, thinly sliced
* 1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins)
* 1 sweet apple, cored and chopped
* 3 Tbsp mayonnaise
* 1 Tbsp fresh lemon juice
* Salt
* Pepper
* Lettuce


In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.

Serves 2.

Sunday, March 21, 2010

American Club Restaurant's Three Nut Torte

from Mass Recipes

2 1/2 c. sugar, divided
1 c. whipping cream
1 c. coarsely chopped pecans
3/4 c. slivered almonds
1/2 cup coarsely chopped walnuts
1 c. unsalted butter
1 egg
1/2 tsp. vanilla
2 3/4 c. flour
1 egg white
1 tsp. water
Powdered Sugar

Melt 2 c. sugar in 2-quart heavy saucepan over medium heat, stirring
constantly. Add cream, stirring briskly until well combined with sugar. Stir
in nuts; cool, set aside. Cream butter and 1/2 c. sugar until light and
fluffy. Blend in eggs and vanilla. Add flour; mix well.

Spread 2 c. dough onto bottom and 1 1/2" high around sides of 10" spring
form pan. Spread nut mixture evenly over dough in pan. Roll remaining dough
to 10 inch circle.between wax paper. Place over nut mixture; pinch edges to
seal. Brush with combined egg white and water. Bake at 350F., 1 hour.

Cool. Dust with powdered sugar, if desired.

Makes 16 servings

Almost Tortuga Rum Cake

Serving size: 12

Tortuga Rum isn't available for sale to the public. It's only produced
in the Caribbean and used in Tortuga Rum cake. Whaler's Vanilla Rum
should be a close second.

Basic Cake Mix
2 cups cake flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, cut into bits
3 tablespoons vegetable oil

For the Cake
1/2 cup finely chopped walnuts
1 (3.5 ounce) package instant vanilla pudding mix
1/2 cup milk
4 eggs
1/2 cup Whaler's Vanille Rum - Hawaiian-style rum
1/2 cup vegetable oil
1 teaspoon vanilla extract

Rum Soaking Glaze
1/2 cup butter (NO SUBSTITUTE)
1/4 cup water
1 cup granulated sugar
1/2 cup Whaler's Vanille Rum - Hawaiian-style rum

For the Basic Cake Mix: Use an electric mixer on low speed to combine
the ingredients in a large mixing bowl until the mix is the
consistency of fine gravel, and all of the particles are almost equal
in size. (Basic Cake Mix may be stored in a container in the
refrigerator for 3 months. This makes about 5 cups of mix and may be
multiplied for other recipes as needed.)

For the Cake: Preheat oven to 325 degrees F. Spray a large (12-cup
size) Bundt pan with nonstick cooking spray. Sprinkle the chopped nuts
into the bottom.

Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil and vanilla
extract in a large bowl and combine on medium speed with an electric
mixer for about 2 or 3 minutes. Scrape down the bowl halfway through.
Batter should be very smooth. Pour into prepared Bundt pan and level
out top. Bake until fully golden and tester comes out clean and cake
springs back - about 55 minutes. Remove from oven and place on cooling
rack while making soaking glaze.

Rum Soaking Glaze: In a small saucepan combine butter, water and
sugar. Bring to a boil carefully as mixture boils over very easily.
Reduce to a simmer and cook until sugar is dissolved and syrup is
combine well and a little thicker. Remove from heat and add the rum
and mix to combine.

While cake is still cooling, pour hot syrup into and on top of cake.
There is a lot of syrup and if cake doesn't soak it up right away just
wait a couple minutes and add the rest. It will take time to soak it up.

Cool cake completely in Bundt pan before turning out onto serving platter.

This cake is delicate, so once it is turned out, it cannot be moved
around easily. Can be eaten when fully cool, but it is better the next

By: Laura

Friday, March 19, 2010

Apple Crisp III

peeled, sliced Granny Smith apples-enough to fill a square (8x8) baking dish about 1/2 way up.

3/4 cup packed light brown sugar
1/2 cup flour
3/4 cup quick oats
1 teaspoon (I use a little more) cinnamon
1/3 cup (little more if needed) butter or margarine.

Mix dry ingredients of topping....add butter & mix till crumbly(I use my hands). Add a little extra butter if too dry.....sprinkle over apples.

Bake 375x 30 min (or 350 x 45 min) till crust is crunchy.

by: Bernadette

Wednesday, March 17, 2010

Irish Soda Bread

3 cups all-purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt 1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.
2. Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.
3. Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

by: Bluedragon

Saturday, March 13, 2010

Asparagus Gratin

1 lb asparagus,stemmed and peeled 1 inch from bottom
6 slices prosciutto or thin sliced ham
3 tbls butter
1/2 cup fresh breadcrumbs
1/2 cup shredded Gruyere cheese

1. Cook asparagus in pot of simmering water until tender, 7 to 9 minutes. Drain

2. Divide asparagus into 6 equal bundles. Wrap each bundle with slice of prosciutto or ham; place in shallow flameproof dish.

3. Melt butter in small saucepan over medium-low heat. Add breadcrumbs; cook, stirring, 1 minute. Pour mixture over each bundle. Top with Gruyere cheese.

4. Heat broiler. Run bundles under broiler until cheese slightly browns, about 1 minute.

by: Georgia

Ham Noodle Dinner

2 1/2 cups uncooked egg noodles
1 celery rib, chopped
1 medium onion, chopped
1 TBLS canola oil
2 cups of cubed fully cooked ham
1 can of cream of mushroom soup undiluted
1 10 oz package frozen peas thawed
1 cup 4 oz shredded cheddar cheese
3/4 cup milk
1 tsp ground mustard
Cook noodles according to package directions, drain. Meanwhile, in a large
skillet, saute celery and onion in oil until tender. Stir in noodles and
remaining ingredients.
Transfer to a greased 2 qt baking dish. Cover and bake at 350 for 50-60
minutes or until heated through.

by: Kim

Seafoam Salad

1 lg can pears (drain the "juice" into a saucepan)
1 sm can crushed pineapple (drain, but do not use the juice)
1 lg block cream cheese
1 cup coolwhip (or whipped cream of your choice)
1 box lime jello

bring the pear juice to a simmer and add the jello, stir to dissolve.
While the juice is heating mash the pears & cream cheese together, stir in the drained pineapple.
Pour the jello over the pear mixture, stir to blend.
Put in fridge till partially set, add the whipped cream blend and return to fridge till fully set.

Do not add the pineapple juice, the jello will not set properly.
The recipe calls for 1 cup of "coolwhip", I get the medium size container and use the whole thing, (its around 2 cups).

by: Ellie

Monday, March 8, 2010

Peach Cobbler

2 lg. cans of canned peaches
1 stick of butter
1 box Butter Pecan cake mix

Partially drain peaches and put them in a 9x13 pan. Sprinkle dry cake mix over top of the peaches. Melt the stick of butter and drizzle it over the dry cake mix. Bake at 350 until golden brown on the top. Doesn't get much easier than that!


Friday, March 5, 2010

Spaghetti Sauce

1 1/2# lean ground beef
2 lg onions, coarsely chopped
2 T minced garlic (found in a jar in the produce section)
2 28-oz cans tomatoes (I prefer 1 diced & 1 crushed)
2 12-oz cans tomato paste
3 T sugar
2 T garlic salt
2 T Italian seasoning
1 T each ground oregano, pepper, paprika

Brown & drain meat, then add onions & heat just until beginning to soften. Add the rest of the ingredients, bring just to a boil, then cover & simmer 45 minutes to an hour. Taste & correct seasonings. You may need to add more sugar, a little at a time, if the tomatoes are acidic.

I use an 8-qt stockpot, for the room

by: Cindy

Mom’s Spaghetti Sauce

This is basically how I make it for the crock pot. You can also do it on top of stove but very slow. It needs to cook slowly for as long as possible.
2 Tab Olive oil
¾ cup chopped onion
¼ cup chopped green pepper
2 clove garlic
1 – 1 ½ lbs ground beef ( I use ground turkey)
1 can (lg) whole tomatoes (after you dump them in the crock pot you need to smash them up. I use a potato masher)
2 small cans of tomato sauce
2 tsp sugar (I’ve used Splenda)
1 Tabl dried parsley
1 ½ teas salt
1 teas dried oregano
1 teas dried basil
¼ teas pepper
Dash of worcestershire sauce and red pepper flakes (depending on how spicy you want it)
I also add some dried Italian seasoning as I think it needs more…not a lot…maybe a teas or so.
Heat oil, add onion, garlic and green pepper. Saute until tender. After this has cooked for awhile, add ground meat. Cook until browned. Drain oil.
In the meantime combine all other ingredients in Crock pot. Add browned meat and simmer for as long as you wish on low. The longer the better.
If you like mushrooms, you can add them after the sauce has cooked for awhile. I’ve also added browned and cut up Italian sausage.

Good luck
by: LindaN in Ocala/FL

Caramel Layer Bars

1 pkg caramels (recipe doesn't say what size package tho, I'd have to ask her. Or maybe somebody here knows?)
2/3 c evaporated milk, split
1 box German chocolate cake mix
3/4 c margararine or butter (melted all the way to pour it)
1 c chocolate chips

In double boiler, combine caramels and 1/3 c evaporated milk. Stir till caramels are melted.

In lg bowl, combine dry cake mix and remaining 1/3 c evap milk. Stir by hand till mixed well. Press 1/2 of this dough into 13X9" greased and floured baking pan. Bake at 350^ for 6 mins.

Remove pan from oven and sprinkle chocolate chps over baked crust. Spread caramel mixture on top. Add remaining dough on top of that*. Bake 15-18 mins at 350^. Cool; cut into squares. Store in covered container in fridge; they'll keep for a couple of weeks in there (if you don't eat them all first!). My friend said if she just leaves them out of the fridge, they get stale after a day or so, probably b'cuz of the evaporated milk.

*My friend said this is how she "adds the remaining dough on top of the melted caramel mixture". She said you can't just drop it by the spoonful and expect to spread it out, it's too thick for that and makes a mess of the hot caramel mixture. What she does is takes a couple of spoonfuls of the dough and makes patties of it between her two hands. She then places these patties in the pan, on top of the melted caramel mixture. This won't be perfect, the patties won't lie exactly end-to-end, but it will all spread out as it's being baked.

by: Audrey