Submitted by Marie Burke
22 oz. sea shell macaroni, cooked, rinse, and cooled in refrigerator. In a large bowl make a dressing of 3/4 cup Miracle Whip, 3/4 cup mayonnaise, 1/2 cup canned milk. Stir with whisk. Add 1 chopped green pepper, 6 green onions (finely chopped), 2 large chopped tomatoes, 1 cucumber (peeled and chopped), 2 cups frozen peas (rinsed). Add macaroni and mix. Salt and pepper to taste.
Monday, July 26, 2010
Gluten-free Chocolate Chip Cookies
Dry Ingredients
1 1/4 cups white rice flour
1/2 cup sweet rice flour
1/4 cup corn starch
1 tsp. baking soda
1/2 tsp. salt
Wet Ingredients
3/4 cup butter, softened
1/4 cup granulated sugar
3/4 cup Dark brown sugar
2 large eggs
2 tbsp. vanilla extract
1 - 12 oz. bag chocolate chips
Preheat oven to 350 degrees F. and line 2 cook sheets with parchment paper. (It will be your new best friend.) Cream butter, sugar, and brown sugar about 1 minute on medium speed with hand held mixer. Add eggs, 1 at a time mixing well after each addition. Add dry ingredients and vanilla; mix until a dough forms. Stir in chocolate chips with a wooden spoon. Drop by rounded tablespoons of dough onto cookie sheets, about 2" apart.
Bake 10 to 12 minutes or until golden brown.
Remove and place pan on wire rack to cool, 3 to 5 minutes, then transfer cookies directly to rack to cool completely. Store cookies in an airtight container.
1 1/4 cups white rice flour
1/2 cup sweet rice flour
1/4 cup corn starch
1 tsp. baking soda
1/2 tsp. salt
Wet Ingredients
3/4 cup butter, softened
1/4 cup granulated sugar
3/4 cup Dark brown sugar
2 large eggs
2 tbsp. vanilla extract
1 - 12 oz. bag chocolate chips
Preheat oven to 350 degrees F. and line 2 cook sheets with parchment paper. (It will be your new best friend.) Cream butter, sugar, and brown sugar about 1 minute on medium speed with hand held mixer. Add eggs, 1 at a time mixing well after each addition. Add dry ingredients and vanilla; mix until a dough forms. Stir in chocolate chips with a wooden spoon. Drop by rounded tablespoons of dough onto cookie sheets, about 2" apart.
Bake 10 to 12 minutes or until golden brown.
Remove and place pan on wire rack to cool, 3 to 5 minutes, then transfer cookies directly to rack to cool completely. Store cookies in an airtight container.
Roasted Tomato Soup
12 large (about 4 pounds) tomatoes, stemmed and quartered
1/2 cup extra-virgin olive oil
1/4 cup good-quality balasmic vinegar
6 large garlic cloves, peeled
2 tsp. salt
1/2 tsp. freshly ground black pepper
1 cup chopped yellow onions
2 tbsp. fresh thyme leaves
2 cups chicken stock
1/2 cup shredded carrots
4 tbsp. butter (optional)
Directions:
Preheat the oven to 400 degrees F.
Prepare the tomatoes. In a large bowl, mix the tomatoes, olive oil, vinegar, onions, garlic, salt and pepper, to taste. Spread the mixture out on a non-reactive baking sheet. Roast the vegetables in the oven for 30 minutes.
In a small saucepan add 2 cups chicken stock and 1/2 cup shredded carrots. Cook until carrots are tender (about 20 minutes). Pour the broth and carrots through a strainer into a soup pot. Reserve the carrots to add to the oven vegetables.
Add the roasted tomatoes and carrots to the broth in the soup pan. Bring the mixture to a simmer and add the fresh basil leaves. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. The soup can be blended until smooth, but you can leave a few chunky pieces for a nice texture.
1/2 cup extra-virgin olive oil
1/4 cup good-quality balasmic vinegar
6 large garlic cloves, peeled
2 tsp. salt
1/2 tsp. freshly ground black pepper
1 cup chopped yellow onions
2 tbsp. fresh thyme leaves
2 cups chicken stock
1/2 cup shredded carrots
4 tbsp. butter (optional)
Directions:
Preheat the oven to 400 degrees F.
Prepare the tomatoes. In a large bowl, mix the tomatoes, olive oil, vinegar, onions, garlic, salt and pepper, to taste. Spread the mixture out on a non-reactive baking sheet. Roast the vegetables in the oven for 30 minutes.
In a small saucepan add 2 cups chicken stock and 1/2 cup shredded carrots. Cook until carrots are tender (about 20 minutes). Pour the broth and carrots through a strainer into a soup pot. Reserve the carrots to add to the oven vegetables.
Add the roasted tomatoes and carrots to the broth in the soup pan. Bring the mixture to a simmer and add the fresh basil leaves. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. The soup can be blended until smooth, but you can leave a few chunky pieces for a nice texture.
Best Fudge
Submitted by Marie Burke
5 cups sugar
7 oz. of Hershey bars, broken up
12 oz. can evaporated milk (Sego Milk)
1 cube butter
2 - 6 oz. packages chocolate chips
1 tsp. vanilla
2 cups walnuts
dash salt
Combine sugar, milk, butter in a heavy pan. Bring to a rolling boil, stirring constantly with a wooden spoon to keep from scorching. Boil 4 minutes. Remove from heat and add chocolate pieces and vanilla. Stir until melted. Add walnuts. Pour into 9x13 inch buttered dish.
Don't eat more than one pound per day.
5 cups sugar
7 oz. of Hershey bars, broken up
12 oz. can evaporated milk (Sego Milk)
1 cube butter
2 - 6 oz. packages chocolate chips
1 tsp. vanilla
2 cups walnuts
dash salt
Combine sugar, milk, butter in a heavy pan. Bring to a rolling boil, stirring constantly with a wooden spoon to keep from scorching. Boil 4 minutes. Remove from heat and add chocolate pieces and vanilla. Stir until melted. Add walnuts. Pour into 9x13 inch buttered dish.
Don't eat more than one pound per day.
Strawberry Whipped Sensation
4 cups fresh strawberries, divided
1 - 14 oz. Eagle Brand Sweetened Condensed Milk
1/4 cup lemon juice
1 - 8 oz. Cool Whip, thawed, divided
8 Oreo Cookies, finely chopped
1 tbsp butter, melted
Line 4x8 loaf pan with foil. Mash 2 cups strawberries in large bowl. Stir in milk, juice and 2 cups of Cool Whip. Pour into pan.
Top with chopped cookies and butter, press into mixture. Cover. FREEZE at least 6 hours. To serve, invert onto plate. Remove foil. Frost with remaining Cool Whip. Top with remaining strawberries. Slice and serve.
1 - 14 oz. Eagle Brand Sweetened Condensed Milk
1/4 cup lemon juice
1 - 8 oz. Cool Whip, thawed, divided
8 Oreo Cookies, finely chopped
1 tbsp butter, melted
Line 4x8 loaf pan with foil. Mash 2 cups strawberries in large bowl. Stir in milk, juice and 2 cups of Cool Whip. Pour into pan.
Top with chopped cookies and butter, press into mixture. Cover. FREEZE at least 6 hours. To serve, invert onto plate. Remove foil. Frost with remaining Cool Whip. Top with remaining strawberries. Slice and serve.
Corn Pasta Salad
2 cups cooked tri-colored spiral pasta
1 (16 oz.) package corn, thawed
1 cup chopped seeded tomatoes
1/2 cup diced pimientos
1/2 cup red onion
1 cup chopped celery
1 medium green pepper, chopped
1 cup picante sauce
2 tbsp. vegetable oil
1 tbsp. lemon juice
1 garlice clove
1 tbsp. sugar
1/2 tsp salt
In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the picante sauce, oil, lemon juice, garlic, sugar and salt; shake well.
Pour over pasta mixture and toss to coat. Cover and refrigerate overnight.
1 (16 oz.) package corn, thawed
1 cup chopped seeded tomatoes
1/2 cup diced pimientos
1/2 cup red onion
1 cup chopped celery
1 medium green pepper, chopped
1 cup picante sauce
2 tbsp. vegetable oil
1 tbsp. lemon juice
1 garlice clove
1 tbsp. sugar
1/2 tsp salt
In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the picante sauce, oil, lemon juice, garlic, sugar and salt; shake well.
Pour over pasta mixture and toss to coat. Cover and refrigerate overnight.
Potato Salad for 8-10
Submitted by Marlene Simms
3 lbs. red potatoes (cut in 1/2 inch pieces leaving the skins on)
1/2 cup or more diced sweet vidalia onion
1 cup Best Foods Mayonnaise
1 tbsp. cider vinegar
2 tsp. prepared mustard
1/2 tsp. black pepper
1/3 cup sweet pickle relish, drained
3 hard boiled eggs, chopped
1 tsp. sugar
1 tsp. celery salt
3 stalks celery, diced
Bring to a boil 2 quarts of water with a lid. Add the potatoes to the pot and cover it just until the pot returns to a boil. Reduce heat to medium high, uncover and cook at a moderate boil until very tender, about 13-15 minutes. Meanwhile in a 3 quart or larger bowl, add the remaining ingredients.
When the potatoes are tender, drain well and cool until warm but not hot. (You can rinse them with cool tap water to speed this process.) Add the potatoes to the bowl. Cover and refrigerated until cool, about 2 hours. Before serving, taste the salad and add more salt and pepper if desired.
3 lbs. red potatoes (cut in 1/2 inch pieces leaving the skins on)
1/2 cup or more diced sweet vidalia onion
1 cup Best Foods Mayonnaise
1 tbsp. cider vinegar
2 tsp. prepared mustard
1/2 tsp. black pepper
1/3 cup sweet pickle relish, drained
3 hard boiled eggs, chopped
1 tsp. sugar
1 tsp. celery salt
3 stalks celery, diced
Bring to a boil 2 quarts of water with a lid. Add the potatoes to the pot and cover it just until the pot returns to a boil. Reduce heat to medium high, uncover and cook at a moderate boil until very tender, about 13-15 minutes. Meanwhile in a 3 quart or larger bowl, add the remaining ingredients.
When the potatoes are tender, drain well and cool until warm but not hot. (You can rinse them with cool tap water to speed this process.) Add the potatoes to the bowl. Cover and refrigerated until cool, about 2 hours. Before serving, taste the salad and add more salt and pepper if desired.
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