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BB Recipe Collection #1

Discussion in 'Women's Fellowship Forum' started by donnA, Dec 2, 2002.

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  1. I Am Blessed 24

    I Am Blessed 24 Active Member

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    HOT DOG CASSEROLE

    8 oz. sour cream
    8 oz. tomato sauce (only use 3/4 of it)
    1 can cream of celery soup
    8-10 hot dogs (cut up)
    1 cup grated cheddar cheese
    2 tsps. oregano
    16 oz pkg cooked noodles
    salt and pepper to taste

    Mix all ingredients together; put in baking dish. Bake at 350 for 45 minutes. Let stand 15 minutes before serving.
     
    #181 I Am Blessed 24, May 23, 2003
  2. I Am Blessed 24

    I Am Blessed 24 Active Member

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    MOM'S SALMON PATTIES

    1 can salmon
    1 egg
    1 small onion (minced)
    1 stalk celery (chopped)
    1/2 cup flour
    1 1/2 tsp. baking powder
    1 1/2 cup Crisco

    Drain salmon; set aside 2 Tbls of juice.
    Mix salmon, egg, onion and celery together until sticky.
    Stir in flour, add baking powder to the 2 Tbls of salmon juice and stir into salmon mixture.
    Form into samll patties and fry until golden brown in hot Crisco (about five minutes per side)

    DEEEELEEEEECIOUS!
     
    #182 I Am Blessed 24, May 23, 2003
  3. donnA

    donnA Active Member

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    oh yummy, celery in salmon patties, never done that beofre, might try that.
     
    #183 donnA, May 23, 2003
  4. I Am Blessed 24

    I Am Blessed 24 Active Member

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    It is really good Katie and adding the baking soda to the salmon juice before mixing it together gives it a special taste.
     
    #184 I Am Blessed 24, May 25, 2003
  5. Audrey

    Audrey <img src="http://www.churches.net/churches/fubc/Au

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    Help!!

    I made those Chocolate-oatmeal no-bake cookie things, and they didn't set right.

    Is it because I didn't boil it long enough, or what?

    I made them for my neice's b-day party tomorrow, but I guess that's not gonna happen. :(
     
    #185 Audrey, May 25, 2003
  6. donnA

    donnA Active Member

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    Mashed Potatoe Salad from Abiyah


    Peel and cut the potatoes in thirds. Cook them
    until they are well done, using a minimal amount of
    water, then drain them. The idea is to have the
    potatoes done, not to have them in pretty little
    squares. Do not mash them! Adding the
    remaining ingredients will break them down just
    right! The consistency, when finished, should be
    like someone started mashing the potatoes then
    stopped in the middle of the job. Let the potatoes
    cool to very warm.

    For every medium potato, cook one boiled egg;
    for every large, 1.5 boiled egg. Let them cool.

    Place a generous dollop of butter (I use
    margarine) in a small saute pan. Stir in a generous
    amount of curry powder and bring to a boil, stirring
    constantly. Remove from the heat after one
    minute, allowing to cool some, then pour over the
    potatoes and gently stir it into the potatoes a little
    bit.

    Immediately add:
    Mayonnaise (I like Best Foods or Hellman's)
    Mustard
    Ssweet pickle relish (uh-huh!)
    Black coarse-ground pepper
    Stir these in.

    Cut the eggs into tasteable chunks. Dice an onion
    (one that looks like a globe someone stepped on
    and flattened the north and south poles) and stir
    them in. Place the salad in the fridge.

    When the salad is about room temperature, cut an
    unpeeled medium red fuji apple (or similar apple
    -- one that is crisp and sweet) in half-inch
    chunks and stir into the salad. Cover and leave in
    the fridge for 24 hours, if a all possible -- at least
    over night.

    The color will be a pleasant yellow, with bits of
    green, white, and red. Quite pretty. Each bite will
    have the texture of chunky mashed potatoes.


    Potatoe Salad from Kelly

    Boiled potatoes, done, but not overdone, drained and cooled. Cut into bite sized cubes. Add however much Hellman's mayonaisse you need to coat the potatoes (but not too thickly) finely diced sweet pickles (not sweet relish), salt, pepper and a little sugar. Toss gently to mix so as not to break the potatoes, then chill the whole thing overnight.

    Potato Salad from Mike McK

    2 pounds new potatoes, chopped
    1/2 cup minced onions
    3 hard-boiled eggs, chopped
    1 teaspoon minced garlic
    1 tablespoon light brown sugar
    1/2 to 3/4 cup mayonnaise
    1/4 cup yellow mustard
    Dash of Worcestershire sauce
    Dash of Tabasco sauce
    1 lemon, juiced
    Salt and pepper

    Place the potatoes in a saucepan and cover with water. Season the water with salt. Bring the potatoes to a boil and reduce to a simmer. Cook the potatoes until fork tender, about
    8 to 10 minutes. Remove from the heat and drain. Turn the potatoes into a mixing bowl.

    Using a hand-held masher, mash the potatoes. Stir in the onions, eggs and garlic. Stir in the brown sugar, mayonnaise, and mustard. Mix thoroughly. Season the salad with Worcestershire sauce, Tabasco sauce, lemon juice, salt and pepper. Cover the salad and refrigerate until chilled. Serve with the brisket
     
    #186 donnA, May 27, 2003
  7. Su Wei

    Su Wei Active Member
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    hello! I'm trying to follow this topic which is a WEALTH of information but i wish i could make sense of it! It's all jumbled up! :eek:

    I wonder if we could start different topics for different categories of food- much like chapters in a receipe book?

    Does anyone agree?
    Does anyone have the time to take up the task? [​IMG]

    [​IMG]
    Suwei
     
    #187 Su Wei, May 29, 2003
  8. I Am Blessed 24

    I Am Blessed 24 Active Member

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    Katie: I finally found ribs on sale and fixed them in the crock pot for supper. They were SOOOOO good and so easy! I will have them often. [​IMG] Thanks again for the fabulous recipe. Hubby is gonna take me out to dinner after church tomorrow since I fixed him such a good supper. [​IMG]

    [​IMG]
    Sue
     
    #188 I Am Blessed 24, May 31, 2003
  9. donnA

    donnA Active Member

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    Sue, I'm glad you liked them, they are so tender, and one of the things my husband always hated about ribs were that they were so tough.
     
    #189 donnA, May 31, 2003
  10. donnA

    donnA Active Member

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    You can start any topic you like, I don't have a problem with it. I originally started this one becaue we had recipes all over the place,and Helen gave warning one day if we wanted any of them to get them she was going to have to delete some old topics. So I gathered them all in one topic. When ever I see them on other threads I post them over here so when mods do house cleaning we don't loose anyones recipes. I know it's a lot of recipes. Would it help if I started a new recipe topic, BB recipe collection 2. I do have a few new ones to share, been using some great stuff out of cook books, thought I'd share a few of them here.
     
    #190 donnA, May 31, 2003
  11. ColoradoFB

    ColoradoFB New Member

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    OK, I hope you ladies don't mind a guy barging into your forum. I do like to cook good food, and I've been getting hungry looking at all these fine recipes. To be fair, I thought I'd contribute one I like.

    Those of you from Texas & Oklahoma will be familiar with those red peanut patty candies you can get at just about any convenience store or gas station. Here is how to make them at home, fresher and more delicious than any you can buy:

    Texas Red Peanut Patties

    Ingredients
    </font>
    • 2 cups of raw peanuts, shelled</font>
    • 2-1/2 cups of granulated sugar</font>
    • 2/3 cup of light corn syrup</font>
    • 1 cup of milk</font>
    • 1 teaspoon of vanilla extract</font>
    • 1 tablespoon of butter or margarine</font>
    • red food coloring</font>
    Directions
    </font>
    • Mix sugar, syrup, milk and peanuts into a pot.</font>
    • Heat on medium to high heat until mixture is at a soft-ball stage (240 degrees Fahrenheit using a candy thermometer).</font>
    • Remove from heat and immediately mix in butter, vanilla extract and add enough red food coloring to get a deep red color.</font>
    • Bet until creamy and mixture becomes thick and opaque. This is the tricky part...too much beating, it solidifies in the pan. Not enough and the patties will not set.</font>
    • Drop onto greased cookie sheet or Reynolds non-stick foil. You can use a greased muffin pan to make perfect circles out of your candy, but do not make thick. Only about 1/2 inch thick is desireable.</font>
    • Let patties cool for about an hour and enjoy!</font>
     
    #191 ColoradoFB, Jul 5, 2003
  12. donnA

    donnA Active Member

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    Thanks for contributing. We don't mind anyone on the board who wants to share a recipe.
     
    #192 donnA, Jul 5, 2003
  13. Cindy

    Cindy <img src=/Cindy.JPG>

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    This is a recipe of my mom's...made it for lunch yesterday and it was wonderful!


    Chinese Chicken Wings

    -3 or 4 lb. bag of frozen "party wings"
    -1 cup soy sauce
    -1 cup white sugar
    -1 cup brown sugar

    Put wings in a single layer in large baking pan (bigger than a 9 X 12 is needed; I actually bought one of those disposable roasting pans).

    Mix soy sauce, white sugar and brown sugar, and pour over wings.

    Bake at 350 for 1 and a half hours.

    Serve with rice; extra sauce from the pan can be put in a serving dish and poured over rice.

    NOTE: I made this for Sunday lunch, so modified the temps accordingly so it would pretty much be ready by the time I got home from church. I think I baked it, covered with foil, at 250 for three hours, then took the foil off and cooked it at 400 for about 20 minutes while preparing the rest of the lunch. (Your oven may be different, so play it by ear if you want to be cooking it while you're elsewhere.)

    BTW, the wings do NOT have to be thawed beforehand.

    I served veggies and rolls as well. It was a BIG HIT with my family and three kids who were visiting for the afternoon! [​IMG]
     
    #193 Cindy, Sep 15, 2003
  14. donnA

    donnA Active Member

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    Sounds good Cindy, I love wings,and chinese. Will haev to try these.
     
    #194 donnA, Sep 15, 2003
  15. Molly

    Molly New Member

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    This is one of our fall and winter faves....

    Chicken Pot Pie

    2-3 chicken breast,boiled and cut into bite size pieces...put aside(save broth)

    Mix together:
    1 can cream of chicken soup
    1 8 oz sour cream(I do not use the whole 8 oz,maybe about 3/4 of it)
    1-2 cans veg-all(depending on how chunky you like it)
    1/2 stick of butter melted
    1/2 cup chicken broth
    A tad of celery salt and pepper for taste

    Add: Chicken pieces

    Pour into pie crust and cover with other pie crust,pressed together with edge of fork. Place foil over edges and bake on 375-400 for about 45 minutes until crust is slightly brown. Take foil off the edges for last 15 minutes.

    We love this! We are having it tonight with a fresh garden salad and rolls.

    Yum,Yum! [​IMG]
     
    #195 Molly, Sep 15, 2003
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