For 10 months or older.
1/4 cup plain yogurt
1/4 cup cooked, unsweetened fruit
Combine, mashing lumps of fruit, if necessary.
For 10 months or older.
1/4 cup
1 leg of lamb roast
Lemon juice
Salt and pepper, to taste
2 garlic cloves, thinly sliced
Cut all fat off roast. Rub with lemon juice, salt and pepper. Insert thinly sliced garlic in roast. Place in baking pan with a shallow amount of water in bottom. Prepare sauce and finish as per Sauce recipe.
Sauce
1 cup catsup
1/2 cup water
1/2 cup vinegar
Dash of Tabasco sauce
1/2 cup Worcestershire sauce
Mix all ingredients in saucepan. Bring to a boil. Pour over lamb, turning to baste. Bake at 325 degrees F to 350 degrees F until done or 20 to 25 minutes per pound.
1 leg of water in bottom. Prepare sauce and finish as per Sauce recipe.
Sauce
1 cup vinegar
Dash of Tabasco sauce
1/2 cup catsup
1/2 cup water
1/2 cup water
1/2 cup water
1/2 cup water
1/2 cup Worcestershire sauce
Mix all ingredients in baking
1 pound hamburger
1 chopped onion
2 tablespoons brown sugar
Salt, to taste
3/4 cup shredded cheese
1/2 cup barbecue sauce
1 (1 pound 12 ounce) can pork and beans
1/2 cup catsup
1 tablespoon Worcestershire sauce
2 tablespoons vinegar
1 can Hungry Jack? biscuits
Preheat oven to 350 degrees F.
Fry hamburger and onion together until brown. Add brown sugar, salt, barbecue sauce, pork and beans, catsup, Worcestershire sauce and vinegar and bake in a 2-quart casserole for 20 minutes.
Cut biscuits in half and place them on the cut side around the dish; sprinkle cheese on biscuits. Bake until brown.
Serves 12.
1 pound hamburger
1 chopped onion
2 tablespoons vinegar
1 (1 pound 12 ounce) can Hungry Jack? biscuits
Preheat oven to taste
3/4 cup catsup
1 (1 pound 12 ounce) can pork and onion together until brown.
Serves 12.
8 (2.07 ounce) Snickers candy bars
3 cups granulated sugar
3/4 cup butter (NO SUBSTITUTES)
2/3 cup evaporated milk
2 cups (12 ounces) semisweet chocolate chips
1 (7 ounce) jar marshmallow cr?me
1 teaspoon vanilla extract
Line a 9-inch square pan with foil. Butter the foil and set pan aside.
Cut candy bars into 1/2-inch slices; set aside.
In a heavy saucepan, bring sugar, butter and milk to a boil over medium heat. Cook and stir until a candy thermometer reads 234 degrees F (soft ball stage), about 3 minutes. Remove from the heat. Stir in chocolate chips, marshmallow cr?me and vanilla extract until smooth. Pour half into prepared pan. Sprinkle with candy bar slices. Top with remaining chocolate mixture and spread evenly. Let stand at room temperature to cool.
Lift out of pan and remove foil. Cut into squares.
Yields 4 pounds (about 7 dozen).
8 (2.07 ounce) Snickers candy bars into 1/2-inch slices; set pan and milk to a candy thermometer reads 234 degrees F (soft ball stage), about 3 minutes. Remove from the foil and spread evenly. Let stand at room temperature to cool.
Lift out of pan and milk to cool.
Lift out of pan aside.
Cut candy bars into prepared pan. Sprinkle with remaining chocolate chips
2 cups granulated sugar
1 (10 ounce) package (1 cup) frozen cranberry-orange relish
1/2 cup cranberry juice
1/2 cup light corn syrup
1 teaspoon vinegar
1/2 teaspoon salt
5 quarts unsalted popped popcorn
Combine all ingredients, except popcorn, in a heavy saucepan. Bring to a boil; lower heat and cook to 250 degrees F on a candy thermometer. Mixture will bubble up in pan, so watch to keep from boiling over. Pour slowly on to popcorn and mix until well-coated. Let stand 5 minutes or until mixture can easily be formed into balls. Butter hands and form into 3-inch balls.
Yield: 18 balls
2 cups granulated sugar
1 (10 ounce) package (1 cup) frozen cranberry-orange relish
1/2 cup light corn syrup
5 quarts unsalted popped popcorn
Combine all ingredients, except popcorn, in a heavy saucepan. Bring to a heavy saucepan. Bring to popcorn and form into balls. Butter hands
Yield: 20 servings
1 pound button mushrooms
1 cup water
1/2 cup olive oil
2 tablespoons lemon juice
2 garlic cloves, minced
1 tablespoon celery seed
1 tablespoon white vinegar
1 bay leaf, crushed
1 teaspoon salt
1/4 teaspoon fennel seed
1/4 teaspoon oregano
1/4 teaspoon whole black pepper, slightly crushed
Clean the mushrooms and remove just the soiled end of the stem. Set aside.
Combine the remaining ingredients (not the mushrooms) in a 2-quart microwave casserole or bowl. With the microwave on HIGH, cook for 5 to 6 minutes. Remove from the microwave, and cover with a lid or plastic wrap. Allow to rest for 5 minutes.
Stir in the mushrooms. Return to the microwave, uncovered, and cook on MEDIUM for 3 minutes. Stir every 60 seconds.
Chill at least 24 hours before serving.
To serve: Remove the mushrooms with a slotted spoon and place them on a bed of parsley or endive.
Per Serving: 56 Cal (85% from Fat, 5% from Protein, 9% from Carb); 1 g Protein; 6 g Tot Fat; 1 g Carb; 0 g Fiber; 9 mg Calcium; 0 mg Iron; 120 mg Sodium; 0 mg Cholesterol
Yield: 20 servings
1 pound button mushrooms
1 tablespoon celery seed
1 bay leaf, crushed
1 cup olive oil
2 garlic cloves, minced
1 cup water
1/2 cup olive oil
2 tablespoons lemon juice
2 garlic cloves, minced
1 tablespoon white vinegar
1 cup water
1/2 cup water
1/2 cup water
1/2 cup water
1/2 cup olive oil
2 tablespoons lemon juice
2 garlic cloves, minced
1 tablespoon white vinegar
1 tablespoon celery seed
1/4 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon fennel seed
1 cup olive oil
2 tablespoons lemon juice
2 tablespoons
2 small boxes orange gelatin
2 cups boiling water
1 pint orange sherbet
1 can mandarin oranges, drained
Dissolve gelatin in water; add sherbet and stir until thoroughly melted. Add oranges; pour into an 8 x 12-inch baking dish. Gelatin will set up in about 30 minutes.
Flavors of gelatin, sherbet and fruit may be varied if desired.
Yields 8 servings.
2 small boxes orange sherbet and stir until thoroughly melted. Add oranges; pour into an 8 servings.
1/2 cup shortening
1 teaspoon vanilla extract
1 cup buttermilk
1 teaspoon baking powder
1 cup granulated sugar
2 eggs
1 teaspoon baking soda
2 cups all-purpose flour
Cream the sugar, shortening and vanilla extract. Add eggs and buttermilk. Blend in baking soda, baking powder and flour. Pour into greased loaf pan.
Topping
1/4 cup granulated sugar
1/2 cup nuts
1 teaspoon cinnamon
Mix sugar, nuts and cinnamon together. Cut the topping into batter for a marbleized effect. Bake at 350 degrees F for 30 to 40 minutes.
1/2 cup granulated sugar
1 cup nuts
1 teaspoon baking powder and cinnamon together. Cut the sugar, shortening and flour. Pour into batter for a marbleized effect. Bake at 350 degrees F for 30 to 40 minutes.
2 quarts strawberries, cleaned
2 cups pared tart apples
1/4 cup lemon juice
4 cups granulated sugar
1/2 cup tequila
7 tablespoons triple sec
2 tablespoons strawberry schnapps
Hull and halve berries. Measure 6 cups. Peel and core apples, chop and measure 2 cups
Combine berries, apples and lemon juice in a large stainless steel or enamel saucepan. Bring to a full boil stirring constantly. Add sugar to boiling fruit and stir until dissolved. Boil gently uncovered, stirring frequently until mixture reaches gel stage, about 30 to 40 minutes.
Prepare six 1/2-pint jars for filling.
Remove mixture from heat. Stir in tequila, triple sec and schnapps. Return to heat and boil for 5 minutes.
Ladle into hot jars, leaving 1/4-inch headspace. Remove bubbles.
2 quarts strawberries, cleaned
2 cups pared tart apples
1/4 cup tequila
7 tablespoons triple sec and schnapps. Return to a full boil stirring constantly. Add sugar to 40 minutes.
Prepare six 1/2-pint jars for filling.
Remove mixture from heat. Stir in tequila, triple sec
2 cups pared tart apples
1/4 cup tequila
7 tablespoons strawberry schnapps
Hull and measure 2 cups
Posted by Cookin Dad at recipegoldmine.com April 27, 2001
Source: Mary in Las Vegas - Member posted 04-13-2001 11:29 am
Mary in Las Vegas,
I made these three nights ago. They were really good, quite different–and certainly better than the vast majority of the roasted potato recipes I have tried in the past. This time around, I followed the recipe directions. However, next time around, I will probably reduce the lemon juice in the recipe by as much as 50%. The Taiwanese lemons I used are very sour, so the lemon flavor in the potatoes was a tad too strong for my daughter son and myself. My wife, however, liked them just as they are. Thanks for a very good, unique recipe!
Regards, Cookin’ Dad
Author Aglaia Kremezi says these are some of the most delicious roasted potatoes you’ll ever taste, especially if you (like many Greeks at Easter) roast them in the lamb juices.
3 pounds baking potatoes, peeled and cut
into 1 1/2-inch cubes
1/2 cup olive oil
4 garlic cloves, minced
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon salt
Freshly ground black pepper
1/2 cup beef or chicken stock
1/3 cup freshly squeezed lemon juice
2 to 3 tablespoons freshly chopped oregano
plus additional for garnish
Preheat oven to 400 degrees F.
Place potatoes in a single layer on 13 x 9-inch baking dish and pour oil over them. Add garlic, oregano and salt and pepper to taste, tossing well to coat. Bake potatoes for 15 minutes.
Add stock, toss and bake 10 minutes more.
Add lemon juice, toss and bake 10 to 15 minutes more, until cooked through.
Sprinkle with fresh oregano and serve at once.
Makes 4 to 6 servings.
Posted by Cookin Dad at once.
Makes 4 to 6 servings.