Ingredients:
1/2 cup cream
2/3 cup corn syrup
2 Tbsp. hotter
2 Tbsp. rum, br. indy, or
1 t. vanilla
Instructions:
Wash and core apples. Place in circle in JO” coming skillet or oblong dish. Stir together cream, syrup, and butter. Pour over apples. cook in microwave uncovered for 8-9 minutes. Let stand 3-4 minutes. Remove. Add rum, or vanilla to cream mix. ture. Mix.. Cook 4-5 minutes. Pour over apples. (Also see Creamy Butterscotch Sauce in Sauce section)
Notes:
Servings Yield:
Ingredients:
2 lbs. carrots, sliced
Salted water
1 medium onion, thinly sliced
1/2 green pepper, thinly diced
1 can tomato soup
1/2 cup sugar
1/2 cup vinegar
1/2 cup salad oil
Instructions:
Cook 2 lbs. sliced carrots in salted water. Combine I medium onion, sliced thin; 1/2 green pepper diced thin; 1 can tomato soup; and 1/:?cup each of sugar, vinegar, and salad oil. Bring to boil. Pour over carrots. Refrigernte until ready to use. Heat to serve.
Notes:
Tbsp. may also be served cold and shouJd be refriger. ited after preparing. Not only does it taste great, it makes a beautiful side dish for almost any meal.
Servings Yield:
Makes a beautiful side dish for almost any meal
Ingredients:
1 tsp. salt
1/2 cup minced onion
4 Tbsp. butter
1/2 cup sour cream
1/2 cup light cream
salt and pepper to taste
1 (10-oz.) package frozen tiny peas (cooked)
salt and pepper to taste
2 Tbsp. butter
1 (10-oz.) package frozen artichoke hearts, cooked salt and pepper to blste
2 Tbsp. butter
Instructions:
Scrape carrots, cut in strips, and cook in salt water until tender. Saute onion in butter till golden. Combine with carrots and add creams and seasonings. Serve hot in center of round platter surrounded by peas and a11ichokes which have ht-en seasond and buttered.
Notes:
Servings Yield:
Serve hot in center of round platter surrounded by peas and a11ichokes which have ht-en season
Ingredients:
1 (4-oz.) can whole green chiles, drained
1 medium caulinower, cut into nowerets
2 (8-01..) cups shredded Monterey Jack cheese
1/2&cup all-purpose flour
1/2 cups milk divided
Instructions:
Cut green chiles in half lengthwise. Line the bottom of a lightly greased IO X 6 X 2″ baking dish with chiles. Set aside. Arrange cauliflower on a steaming rack. Place over boiling water; cover. Steam 7-10 minutes or until crisp-tender. Drain. Place on chiles; sprinkle with cheese. Combine flour and 1/2 cup milk. stirring until smooth. Add remaining milk and eggs, stirring well. Pour over cheese. Bake at 350° for 35 minutes or until mixture is set Yields 6 servings.
Notes:
I really made this casserole, liked it and would make it again. Cauliflower is one of those vegetables we tend to forget many times but this recipe will delight you and make you glad you remembered it.
Servings Yield:
Yields 6 servings
Ingredients:
1 (35-oz.) can whole tomatoes, drained & chopped
1/2 cup round buttery cr. tcker
Instructions:
crumbs (about 15 crackers) 1/2 cup (2 oz.) shredded sharp Cheddar cheese 1 Tbsp. butter melted 1/2 small rmely chopped onion 1 large egg wen beaten 12 tsp. salt 1/4 tsp. paprika Stir together all ingredients. Spoon mixture in_tolightly greased square baking dish. Bake at 325°for 30 minutes or until golden.
Notes:
Tbsp. is a delicious Southern recipe we picked up ona t_ripto Mississippi while visiting plantations. Serve it as a side to your favonte po chicken, or beef main dish.
Servings Yield:
Serve it as a side to your favonte po
Ingredients:
Easy Coleslaw:
1 small shredded head cabbage
1/2 cup diced green pepper
1/2 cup mayonnaise;., cup commercial sour cream
2 tsp. lemon juice
1/2 tsp. salt;., tsp. dry mustard
Instructions:
Combine cabbage and green pepper in a medium bowl; set aside. Combine mayo, sour cream, lemon juice, salt, and mustard; mix well. Spoon over cabbage and green pepper, toss well. Yields 4-6 servings.
Notes:
Servings Yield:
Yields 4-6 servings
Ingredients:
2 Tbsp. bacon drippings (use
4 T. olive oil for vegetarian dish)
4 thick, lean slices uncooked bacon, chopped
2 cups chopped onion
1 large minced clove garlic
2 (14-1/2-oz.) cans stewed tomatoes, undrained
1/2 cup chopped fresh parsley
1/2 tp. cumin
1/2ztsp. marjoram S tsp. chili powder salt to taste
4 (15-oz.) cans Ranch style beans, rinsed and drained water or beer to cover beans
Instructions:
Heat drippings in sauce pot over medium heat Add bacon, onion and garlic; cook until onion is tender. Add tomatoes, parsley, cumin, marjoram, chili powder and salt. Bring to a boil, lower the heat and simmer gently for 45 minutes. Add the beans. Pour in enough water or beer to cover the beans. Simmer for 20 minutes more. Makes 12 servings.
Notes:
Whether you prefer Borracho Beans or these wonderful Cowpoke Beans, it still remains that a good pot of beans is one of the most appreciated side dishes that you can prepare for any meal. Nutritio hearty, delicious, and inexpensive on your budget Goes very well with the Jalapeio Cornbread Casserole.
Servings Yield:
Makes 12 servings
Ingredients:
Iow heatu makmg
a w ate sauce.
Instructions:
ntil incorporated. Add cream,. h’ Add other ingredientst except cheese which will be placed on top before baking. Bake 30 min.
Notes:
If you can’t think of anything else to serve for dinnert put together a casserole like thiscrab and artichoke dish. You can prepare this ahead of time and bake just before serving in the same dish. Tbsp. is easy to serve and easy to clean up afterward.
Servings Yield:
Serve for dinnert put together a casserole like thiscrab and artichoke dish
Ingredients:
4 Tbsp. to
11.. cup drippings (preferably bacon, or use grease or olive oil from whatever you are frying)
4 Tbsp. all-purpose flour
2112to
3 cups milk
salt and pepper to taste
Instructions:
Pour off all except about 4 tablespoons or more of the drippings in which chicken (or whatever you have been frying) was fried; place skillet over medium heat; add flour and stir until browned. Gradually add milk; cook, stining constantly, until thickened. Add salt and pepper. Serve hot. (Also see cream gravy recipe listed with Chicken Fried Quail in the Game Section).
Notes:
Cream gravy is great with any fried meaJ and should be made immediately after frying your chicken, quail, bacon, liver, venison back strap, etc. Biscuits or any of the hot rolls are also an excellent choice to go along with cream gravy. My husband makes aJl the wonderful cream gravy at our house and accolades to him and his grand moth-er’s recipe.
Servings Yield:
Serve hot
Ingredients:
3 T. onion, minl-ed
1/2 cup flour
1 qt. cream, heated to boiling point
11?cup Madeira
2 ‘I’. lemon juice
4 cups fresh or canned crab meat
9-ounce artichoke hearts, froze cooked
2-11! cups shell mac-. aroni
Instructions:
cooked and drdined 2 cups Gruyere or Swiss chttSe, gr4lted Preheat oven to 350°. Mdt butter in large evy pan. Whe butter. le, add onion and saute until golJc!n. Sttr m tlour, cookmg over
Notes:
Servings Yield: