Favorite Recipes

[GolferGirl]

Can you take yet another cranberry recipe? This one is fun, beautiful and everybody seems to love it - and perfect for the holidays.

Cranberry Ice

2 cups firm, fresh cranberries
4 cups water
1 1/2 cups white sugar
1 tsp. lemon juice

Wash cranberries and combine them with water in a 2 to 3 quart enameled or stainless saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 10-12 minutes.

Puree the cranberries with their liquid through a food mill into a glass or ceramic bowl. (Or rub cranberries through a fine sieve with back of spoon, pressing hard on skins before discarding skins.) Stir in the sugar and lemon juice.

Put mixture into a 9 x 13 glass freezer proof dish and freeze, stirring every 30 minutes or so with a fork.

To serve: spoon ice into hollowed out frozen orange shell halves, put atop dark green lettuce leaves, and serve as an accompaniment to main course. Or serve as a dessert spooned into a pretty goblet, with Christmas cookies on the side.

If you make this, you will be so pleased at how pretty it makes your table.

[Michelle06H]

Anyone want to share their fried chicken recipe?

[ilovetosew]

I made some jam without a recipe the other day. I had some rhubarb out thawing, about 2 cups, and I cooked it with about 1/2 cup of water and 1/2 cup of sugar. When it was soft I added a bag of frozen raspberries and let that cook until the raspberries were thawed. Then I added a box of raspberry jello and stirred it in well. The jam is terrific!! I'll remember this one and make it again - it would be easy with any kind of frozen berries. Janie

[WeeOne]

Update on this recipe. I forgot to note that I always add a little milk to my eggs.
We were at MIL's for Christmas & I got to do most of the cooking for the relatives. I doubled this and pressed the stuffing mix into a cake pan. It took about 45 min. to cook. The Army nephew wanted 3rds, almost had to hide the pan so one SIL & BIL could have a taste.

DD told me about a recipe she tried, but it needed some changes. The grandkids liked it. So this morning I gave it a try, DH really liked this. I made a half recipe for DH & self. Don't know the original name, so I'm calling it:

Stuffing & Egg Cups

Muffin Pan, 12 cup
1 package Stove Top Chicken Stuffing mix
6 to 8 eggs, beat with a little milk
Diced Ham or bacon or veggies
Shredded Cheese
Olive Oil Spray or Pam or butter to coat cups

Preheat oven 350 degrees
Cook stuffing mix per directions, then allow to cool a little
Spray each cup with Olive Oil Spray then spread to sides with fingers to coat cups
Put some stuffing in each cup and push to edges with fingers or spoon to form to cup
In bowl big enough, beat eggs, salt & pepper to taste
Pour a little beaten egg into each cup, DON'T fill to top (grows when baking)
Sprinkle in a few pieces of ham or whatever
Top with Shredded Cheese

Bake for about 25 minutes.
Check doneness by inserting a knife in middle of a cup, comes out clean, they're done.

You can make the stuffing mix ahead, if you do, warm it up in the microwave just a little.
Also, want stuffing to be moister so it sticks together to form cups. Add a little water if necessary.
Serves about 6. Easy to half recipe.

[DarleneS]

Anyone want to share their fried chicken recipe?
Here is how I fry chicken. Wash chicken and pat dry especially if it has bones. Roll in flour to which salt and pepper and a bit of paprika has been stirred in. In a frying pan add about a 1/2 inch of oil I use canola, when oil is hot add your pieces of chicken holding them with tongs. Never fork a piece of chicken. Fry on med high until brown then turn down heat and continue frying until done. About 30 minutes for boned pieces and 15 for deboned.
Darlene

[kho]

Swedish Spice Cookies
You can leave them plain or decorate or glaze.

2 1/4 cups all-purpose flour, sifted before measuring
2 teaspoons baking soda
1 teaspoon each:ground cloves,ginger, cinnamon, salt
3/4 cup unsalted butter, softened
1 1/2 cups sugar
1/4 molasses
1 egg

Heat oven to 375. Have ungreased cookie sheets ready to go. Sift the flour, soda, spices and salt together-set aside.

Beat the butter and 1 cup of sugar until light (about 1 minute on high) Add the egg and molasses-mix well. Stop the mixer and add the flour mixture-mix just until it's combined.

Using about 1 1/2 teaspoons roll into ball and roll into remaining 1/2 cup sugar. Place about 2 inches apart and bake for 9 -10 minutes. For a thinner, crispy cookie, flatten with a glass that has been dipped into the sugar.

I don't roll them in the sugar. They are just as good. This recipe won the Chicago Tribune holiday cookie contest some time ago. I found it in a Farm Journal/December of 1996. I love the way the house smells when these are baking-and most folks love the cookies.

[QIAD-Linda]

Hi Darlene,
I beat 2 eggs together with seasoning salt and pepper. I first dip my chicken pieces in the egg mixture and then into the seasoned flour mixture. I cover the pieces and put them in the refrigerator for at least an hour to "set" the breading. I then fry the pieces like you to. The breading gets a better crispy crust with this method.

[Grammy2]

I like doing oven fried chicken. I put flour,S & P and dump alot of Parm cheese (green can) into bag. Shake chicken in it & bake in oven at 350 for 1 hr or till done. Receipe from my MIL

[Joannequilts]

Oh Linda! I've wondered what to do to keep the "breading" from falling off the chicken when frying...if refrigerating helps to keep it on, that is WONDERFUL!

Weeone - I made your stuffing and egg cups recipe this morning! They were a HUGE hit!!! I made the full recipe, but I only needed to use 5 eggs. They were really awesome! Thank you for posting the recipe!

Joanne:0)

[quilt_florida]

Hello everyone. Been a long, long time!
Here's a recipe I was given last year. I've made it about 4 times; my family loves it.

Pot Roast:

Beef Roast
1 onion sliced
2-3 cups baby carrots
1 envelope onion soup mix
1 can french onion soup
1 can cream mushroom soup
1 can cream chicken soup
1 can cream celery soup

In a large crock pot-
throw in onions and carrots. Add in all the soups (do not add any water). stir well. Put roast on top, ladeling soup mix over top of roast. (I cut my roast into 1/4's. Cuts down on cooking time a little, and the soups will bubble up in between the chunks of roast.)
If the soups don't cover your roast, add another can of cream soup.
I let my roast cook at least 5 hours in the crock. Comes out tender!

Remember not to add water to the soups! All those soups cook together and become your gravy. It's delicious with bread. You could serve with mashed potatoes too. Just ladel your roast and gravy right over the potatoes. (i'm getting hungry now...)

Enjoy ladies. Nice to visit again & see the chit chat.
QF (julee)