Patsy’s Spinach Salad
By Celeste Giron
Dressing:
1½ teaspoons poppy seeds
¾ c. white vinegar
1 1/3 c. oil
¾ c. sugar
1½ teaspoon salt
1 ½ tablespoons red onion, grated
1 ½ teaspoon dry mustard
Combine ingredients (a blender works great) and refrigerate over night so flavors blend.
Next day: In a large salad bowl combine:
1 package spinach, washed and trimmed
1 small head iceberg lettuce, washed and torn
3/4 c. Swiss cheese, shredded
1 cup cottage cheese, rinsed and drained
½ c. bacon, cooked crisp and chopped
1 red onion, sliced.
Toss with dressing just before serving.
Showing posts with label Celeste. Show all posts
Showing posts with label Celeste. Show all posts
Thursday, June 30, 2011
Broccoli Salad
Broccoli Salad
By Celeste Giron
1 pound crispy bacon, fried and broken up
3 to 4 broccoli stalks chopped
8 oz. frozen green peas
1 pound chunked cheddar cheese (or shredded)
2 bunches green onions, sliced
Salted sunflower seeds
Prepare the above ingredients and toss together. In a separate bowl, mix the mayo, sugar and canned milk together (see amounts below). You can add a little more milk or sugar to suit your taste. Add sauce to ingredients just before serving.
Sauce
2 c. mayonnaise
¼ c. sugar
½ c. canned milk
By Celeste Giron
1 pound crispy bacon, fried and broken up
3 to 4 broccoli stalks chopped
8 oz. frozen green peas
1 pound chunked cheddar cheese (or shredded)
2 bunches green onions, sliced
Salted sunflower seeds
Prepare the above ingredients and toss together. In a separate bowl, mix the mayo, sugar and canned milk together (see amounts below). You can add a little more milk or sugar to suit your taste. Add sauce to ingredients just before serving.
Sauce
2 c. mayonnaise
¼ c. sugar
½ c. canned milk
Sweet Pulled Pork
Sweet Pulled Pork
By Celeste Giron
3 ½ to 4 pound pork roast
2 T. brown sugar
1 teaspoon red cayenne pepper
2 teaspoons cumin
1 teaspoon salt
1 can Coke
1 cup chicken broth
2 cloves garlic, minced
4 small onions, chopped
1 cup brown sugar.
Night before: Mix together brown sugar cayenne, cumin and salt. Rub on roast. Put in crock pot and low all night. Next morning: Add coke, chicken broth, garlic and onions. Keep on low until ready to serve. About 1 hour before serving, shred roast and add 1 cup brown sugar. Use in salads, tacos or burritos.
(I add another can of Coke and cup of brown sugar because I like it sweet.)
By Celeste Giron
3 ½ to 4 pound pork roast
2 T. brown sugar
1 teaspoon red cayenne pepper
2 teaspoons cumin
1 teaspoon salt
1 can Coke
1 cup chicken broth
2 cloves garlic, minced
4 small onions, chopped
1 cup brown sugar.
Night before: Mix together brown sugar cayenne, cumin and salt. Rub on roast. Put in crock pot and low all night. Next morning: Add coke, chicken broth, garlic and onions. Keep on low until ready to serve. About 1 hour before serving, shred roast and add 1 cup brown sugar. Use in salads, tacos or burritos.
(I add another can of Coke and cup of brown sugar because I like it sweet.)
Chicken Tenders
Chicken Tenders
By Celeste Giron
3-4 pounds of chicken tenders
1 box fish and chip batter (found in the butcher section)
oil for deep fryer
Rinse chicken tenders and let drain. Mix the box of fish and chip batter with water (instructions on the box). I use the entire box for the 3-4 pounds of chicken. When the oil is up to temperature (check deep fryer for temperature needed for chicken) dip the chicken tender in the batter and then drop into the fryer. I can do about 4 tenders at a time. Cook until golden brown and chicken is cooked through. Serve with a variety of dipping sauces such as barbecue, sweet and sour, honey mustard, ranch or Wingers sauce.
By Celeste Giron
3-4 pounds of chicken tenders
1 box fish and chip batter (found in the butcher section)
oil for deep fryer
Rinse chicken tenders and let drain. Mix the box of fish and chip batter with water (instructions on the box). I use the entire box for the 3-4 pounds of chicken. When the oil is up to temperature (check deep fryer for temperature needed for chicken) dip the chicken tender in the batter and then drop into the fryer. I can do about 4 tenders at a time. Cook until golden brown and chicken is cooked through. Serve with a variety of dipping sauces such as barbecue, sweet and sour, honey mustard, ranch or Wingers sauce.
Kneaders Over-Night French Toast
Kneader’s Over-Night French Toast
By Celeste Giron
1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices
8 eggs
3 c. milk
1 T. brown sugar
3/4 tsp. salt
1 T. vanilla
2 T. butter
Preparation:
Butter a glass baking dish generously (9" x 13"). Place the bread flat in the baking dish. Mix all remaining ingredients, reserving the butter and pour over the bread. Cut butter into pieces and dot over the top. Refrigerate over night or at least 1 hour. Bake 45 - 50 minutes at 350 degrees. Serves 8
Kneader's Carmel Syrup
1 c. Brown sugar
1 c. Creme
1 c. Light Karo Syrup
Blend together and heat on stovetop until sugar is smooth.Serve warm.
This is the wonderful recipe for Kneader’s French toast that I found from the Internet. Don’t get raisin bread (unless you want to I guess). I used whipping cream for the Crème called for in the carmel syrup.
By Celeste Giron
1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices
8 eggs
3 c. milk
1 T. brown sugar
3/4 tsp. salt
1 T. vanilla
2 T. butter
Preparation:
Butter a glass baking dish generously (9" x 13"). Place the bread flat in the baking dish. Mix all remaining ingredients, reserving the butter and pour over the bread. Cut butter into pieces and dot over the top. Refrigerate over night or at least 1 hour. Bake 45 - 50 minutes at 350 degrees. Serves 8
Kneader's Carmel Syrup
1 c. Brown sugar
1 c. Creme
1 c. Light Karo Syrup
Blend together and heat on stovetop until sugar is smooth.Serve warm.
This is the wonderful recipe for Kneader’s French toast that I found from the Internet. Don’t get raisin bread (unless you want to I guess). I used whipping cream for the Crème called for in the carmel syrup.
Saturday, June 25, 2011
Green Chile Pasta Casserole
Green Chile Pasta Casserole
By Celeste Giron
8 oz. bow tie pasta
1-pound ground beef
1- 16 oz. bottle of El Pinto green chile sauce
1-16 oz. carton of sour cream
Cook the pasta according to package directions. Brown and season the ground beef in a large skillet on the stove. Stir in the green chile sauce and sour cream. Add the drained pasta and stir. Warm through and serve.
* the chile sauce come in mild to hot; use the one you like best
By Celeste Giron
8 oz. bow tie pasta
1-pound ground beef
1- 16 oz. bottle of El Pinto green chile sauce
1-16 oz. carton of sour cream
Cook the pasta according to package directions. Brown and season the ground beef in a large skillet on the stove. Stir in the green chile sauce and sour cream. Add the drained pasta and stir. Warm through and serve.
* the chile sauce come in mild to hot; use the one you like best
Carrot Cake
Carrot Cake
By Celeste Giron
2 c. flour
4 eggs
1½ c. sugar
1 c. oil
2 tsp. soda
5 c. shredded carrots
1 tsp. salt
½ c. nuts
2 tsp. cinnamon
Cream together oil, sugar, eggs, and add carrots. Sift together and add flour, soda, salt, and cinnamon. Add nuts. Bake in a 9 x 13 inch cake pan at 350 degrees for 25 to 30 minutes.
Cream Cheese Frosting
4 Tbsp. soft butter
1 8 oz. pkg. cream cheese
4 ½- 5 c. powdered sugar
1 tsp. vanilla
Cream butter, vanilla and cream cheese. Gradually add the powdered sugar and beat until smooth.
By Celeste Giron
2 c. flour
4 eggs
1½ c. sugar
1 c. oil
2 tsp. soda
5 c. shredded carrots
1 tsp. salt
½ c. nuts
2 tsp. cinnamon
Cream together oil, sugar, eggs, and add carrots. Sift together and add flour, soda, salt, and cinnamon. Add nuts. Bake in a 9 x 13 inch cake pan at 350 degrees for 25 to 30 minutes.
Cream Cheese Frosting
4 Tbsp. soft butter
1 8 oz. pkg. cream cheese
4 ½- 5 c. powdered sugar
1 tsp. vanilla
Cream butter, vanilla and cream cheese. Gradually add the powdered sugar and beat until smooth.
Cherry Cheesecake
Cherry Cheesecake
By Celeste Giron
1 8oz pkg. cream cheese, room temperature
1/3 c. lemon juice
1 can sweetened condense milk
1 prepared graham cracker crust
1 can cherry pie filling
Beat cream cheese with sweetened condense milk until smooth. Add lemon juice and mix well. Pour into prepared crust. Tip with cherry pie filling and chill.
By Celeste Giron
1 8oz pkg. cream cheese, room temperature
1/3 c. lemon juice
1 can sweetened condense milk
1 prepared graham cracker crust
1 can cherry pie filling
Beat cream cheese with sweetened condense milk until smooth. Add lemon juice and mix well. Pour into prepared crust. Tip with cherry pie filling and chill.
Éclairs
Éclairs
By Celeste Giron
1 c. water
½ c. margarine or butter
¼ tsp. salt
1 c. flour
4 eggs
Preheat oven to 425 degrees. Heat water and butter to a rolling boil. Stir in flour and salt all at once, turn heat down to low and stir and cook for 3 minutes. Dough should form a ball. Place dough in a mixing bowl and let cool for 5 minutes. Beat in eggs one at a time until thoroughly mixed. Cover baking sheets with parchment or cooking spray. Put dough in a pastry bag and pipe out about 3 inches long and one inch wide; or spoon dough onto baking sheet for cream puffs. Bake at 425 for 10 minutes, then turn oven down to 350 degrees and bake for another 20-30 minutes. Remove from oven and let cool before filling.
Filling
3 oz. pkg. French vanilla instant pudding
1 c. milk
½ tsp. vanilla extract
1½ c. whipped topping
Mix pudding with milk and vanilla. Fold in whipped topping. Cut éclairs in half and pipe filling bottom half (I just spoon it in). Close with top half of éclair and frost.
Chocolate Frosting
2 Tbsp. cocoa powder
2 Tbsp margarine or butter
2 Tbsp. milk
1 tsp vanilla extract
1¼ c. powdered sugar, or enough for desired consistency.
Mix all ingredients until smooth and frost the éclairs.
By Celeste Giron
1 c. water
½ c. margarine or butter
¼ tsp. salt
1 c. flour
4 eggs
Preheat oven to 425 degrees. Heat water and butter to a rolling boil. Stir in flour and salt all at once, turn heat down to low and stir and cook for 3 minutes. Dough should form a ball. Place dough in a mixing bowl and let cool for 5 minutes. Beat in eggs one at a time until thoroughly mixed. Cover baking sheets with parchment or cooking spray. Put dough in a pastry bag and pipe out about 3 inches long and one inch wide; or spoon dough onto baking sheet for cream puffs. Bake at 425 for 10 minutes, then turn oven down to 350 degrees and bake for another 20-30 minutes. Remove from oven and let cool before filling.
Filling
3 oz. pkg. French vanilla instant pudding
1 c. milk
½ tsp. vanilla extract
1½ c. whipped topping
Mix pudding with milk and vanilla. Fold in whipped topping. Cut éclairs in half and pipe filling bottom half (I just spoon it in). Close with top half of éclair and frost.
Chocolate Frosting
2 Tbsp. cocoa powder
2 Tbsp margarine or butter
2 Tbsp. milk
1 tsp vanilla extract
1¼ c. powdered sugar, or enough for desired consistency.
Mix all ingredients until smooth and frost the éclairs.
Monday, June 20, 2011
Chili
Chili
By Celeste Giron
2 lb. ground beef
1 lg. onion, chopped
1 large can tomatoes (28oz)
2 cans tomato sauce
2 cans (15 oz.) beans, drained
3 T. Worcestershire sauce
1 ½ c. water
3 cloves garlic, minced
1 beef bouillon cube
1 tsp. crushed red pepper
2 bay leaves
1 T. chili powder
1 tsp. each of: ground coriander, ground cumin, thyme leaves, oregano leaves and dry basil.
Cook beef in a large pot until brown. Add onion and cook until soft. Stir in tomatoes and the rest of the ingredients. Bring to a boil; reduce heat and simmer, uncovered, stirring occasionally, until chili is thick and flavors are well bended (about 2 hours). Remove bay leaves. Pour into bowls and pass shredded cheese, sour cream and sliced green onions to top with as desired.
By Celeste Giron
2 lb. ground beef
1 lg. onion, chopped
1 large can tomatoes (28oz)
2 cans tomato sauce
2 cans (15 oz.) beans, drained
3 T. Worcestershire sauce
1 ½ c. water
3 cloves garlic, minced
1 beef bouillon cube
1 tsp. crushed red pepper
2 bay leaves
1 T. chili powder
1 tsp. each of: ground coriander, ground cumin, thyme leaves, oregano leaves and dry basil.
Cook beef in a large pot until brown. Add onion and cook until soft. Stir in tomatoes and the rest of the ingredients. Bring to a boil; reduce heat and simmer, uncovered, stirring occasionally, until chili is thick and flavors are well bended (about 2 hours). Remove bay leaves. Pour into bowls and pass shredded cheese, sour cream and sliced green onions to top with as desired.
Sweet and Sour Meat Balls
Sweet and Sour Meatballs
By Celeste Giron
1½ lb. ground beef
2/3 c. cracker crumbs
1/3 c. minced onion
1 egg
1½ tsp. salt
Pepper to taste
Mix thoroughly and shape into meatballs. I like to brown them in the oven. It is less messy and more uniformly brown. Bake at 350 degrees until brown and cooked through. Remove from oven.
In large frying pan mix:
½ c. brown sugar
1 Tbsp. soy sauce
1/3 c. vinegar
1 (13 ½ oz.) can pineapple tidbits, drained. Put the juice in now and save pineapple for later.
2 Tbsp. cornstarch Mix the cornstarch with the pineapple liquid before combining with the rest.
( I usually double the sauce part because I like more sauce)
Cook over medium heat, stirring constantly until the mixture thickens and boils. Add meatballs, pineapple tidbits and 1/3 c. chopped green pepper. Heat through. Serve with rice
By Celeste Giron
1½ lb. ground beef
2/3 c. cracker crumbs
1/3 c. minced onion
1 egg
1½ tsp. salt
Pepper to taste
Mix thoroughly and shape into meatballs. I like to brown them in the oven. It is less messy and more uniformly brown. Bake at 350 degrees until brown and cooked through. Remove from oven.
In large frying pan mix:
½ c. brown sugar
1 Tbsp. soy sauce
1/3 c. vinegar
1 (13 ½ oz.) can pineapple tidbits, drained. Put the juice in now and save pineapple for later.
2 Tbsp. cornstarch Mix the cornstarch with the pineapple liquid before combining with the rest.
( I usually double the sauce part because I like more sauce)
Cook over medium heat, stirring constantly until the mixture thickens and boils. Add meatballs, pineapple tidbits and 1/3 c. chopped green pepper. Heat through. Serve with rice
Chicken Breasts Supreme
Chicken Breasts Supreme
By Celeste Giron
3 chicken breasts
¾ c. water
½ tsp. salt
8½ oz. water chestnuts, drained and sliced
1/8 tsp. pepper
4 oz. can sliced mushrooms, drained
¼ c. margarine
2 Tbsp. chopped green pepper
1 can cream of chicken soup
¼ tsp. crushed thyme leaves
Sprinkle chicken with salt and pepper. Brown on all sides in margarine. Arrange chicken in ungreased 13 x 9 pan. Stir soup into margarine that you browned chicken in. Slowly stir in water. Add rest of ingredients and heat to boiling. Pour over chicken. Cover. Bake at 350 degrees for 25 minutes. Uncover. Bake 35 more minutes.
By Celeste Giron
3 chicken breasts
¾ c. water
½ tsp. salt
8½ oz. water chestnuts, drained and sliced
1/8 tsp. pepper
4 oz. can sliced mushrooms, drained
¼ c. margarine
2 Tbsp. chopped green pepper
1 can cream of chicken soup
¼ tsp. crushed thyme leaves
Sprinkle chicken with salt and pepper. Brown on all sides in margarine. Arrange chicken in ungreased 13 x 9 pan. Stir soup into margarine that you browned chicken in. Slowly stir in water. Add rest of ingredients and heat to boiling. Pour over chicken. Cover. Bake at 350 degrees for 25 minutes. Uncover. Bake 35 more minutes.
Marble Squares
Marble Squares
By Celeste Giron
1 pkg. (8oz) cream cheese
1/3 c. sugar
1 egg
Combine and mix well. Set aside. (I usually double this because I love the cream cheese).
Combine in a large saucepan and bring to a boil:
½ c. butter
¾ c. water
1½ squares (1½ oz) unsweetened chocolate
Remove from hear and stir in :
2 c. flour
2 c. sugar
2 eggs
½ c. sour cream
1 tsp. soda
½ tsp. salt
Pour into a greased 9 x 13 cake pan. Spoon the cream cheese mixture over the chocolate batter. Swirl through batter with knife several times for marble effect. Sprinkle 1 c. semi-sweet chocolate pieces over the top. Bake at 375 degrees for 35-40 minutes, or until a toothpick inserted in center comes out clean.
By Celeste Giron
1 pkg. (8oz) cream cheese
1/3 c. sugar
1 egg
Combine and mix well. Set aside. (I usually double this because I love the cream cheese).
Combine in a large saucepan and bring to a boil:
½ c. butter
¾ c. water
1½ squares (1½ oz) unsweetened chocolate
Remove from hear and stir in :
2 c. flour
2 c. sugar
2 eggs
½ c. sour cream
1 tsp. soda
½ tsp. salt
Pour into a greased 9 x 13 cake pan. Spoon the cream cheese mixture over the chocolate batter. Swirl through batter with knife several times for marble effect. Sprinkle 1 c. semi-sweet chocolate pieces over the top. Bake at 375 degrees for 35-40 minutes, or until a toothpick inserted in center comes out clean.
Friday, June 17, 2011
Chicken Cilantro Wraps
Chicken Cilantro Wraps
By Celeste Giron
6 T. mayonnaise
6 T. sour cream
1 t. lime zest
4 T. lime juice
2 jalapenos, minced & seeded
2 clove garlic, minced
1 t. cumin
1 tsp. salt
4 c. cooked and shredded chicken breast
¼ c. red onion, thinly sliced
¼ c. cilantro, chopped
4-10 inch flour tortillas
Mix everything but the chicken, onion, cilantro and tortillas together. Blend well. Stir in the chicken, onion and cilantro. Top tortillas with chicken mixture. Add lettuce and tomatoes if desired, and roll up.
By Celeste Giron
6 T. mayonnaise
6 T. sour cream
1 t. lime zest
4 T. lime juice
2 jalapenos, minced & seeded
2 clove garlic, minced
1 t. cumin
1 tsp. salt
4 c. cooked and shredded chicken breast
¼ c. red onion, thinly sliced
¼ c. cilantro, chopped
4-10 inch flour tortillas
Mix everything but the chicken, onion, cilantro and tortillas together. Blend well. Stir in the chicken, onion and cilantro. Top tortillas with chicken mixture. Add lettuce and tomatoes if desired, and roll up.
Hot and Sour Soup
Hot and Sour Soup
By Celeste Giron
8 c. chicken broth
1- 10oz. chicken breast- skinless and boneless
2 tsp. toasted sesame oil
2 cloves garlic, minced
4oz. Shiitake mushrooms, stemmed and sliced ¼ inch thick
1 sm. onion cut lengthwise into 1/4th inch slices
2 carrots, peeled and cut into matchsticks
1 ½ tsp. grated ginger
1 teaspoon freshly ground pepper
Pinch cayenne pepper
½ tsp. salt
3 Tbs. cornstarch
3 Tbs. low-sodium soy sauce
6 Tbs. rice-wine vinegar
1 lg. whole egg, plus 1 lg. egg white, beaten
3 large scallions, trimmed and cut crosswise into ¼ inch thick slices
6 oz. firm or extra-firm tofu, cut into ½ inch cubes
In a small saucepan, bring 3 cups chicken stock to a boil. Add chicken breast; poach until cooked through, about 12 minutes. Transfer chicken to a cutting board; slice in half crosswise, then into ¼ inch thick strips. Set aside. Pass stock through a cheesecloth-lined sieve set over a medium bowl; set aside.In a 6 qt. saucepan, heat oil over medium-low heat. Add garlic and onion and cover, sauté, stirring occasionally, until translucent, 6 to 7 minutes. Add mushrooms, and sauté until tender, about 5 minutes. Add reserved and remaining chicken stock, carrots ginger, black pepper, cayenne, and salt; bring liquid to a boil. Reduce the heat, and simmer until carrots are tender, about 3 minutes.Place cornstarch in a small bowl, and slowly whisk in soy sauce until cornstarch has dissolved. Whisk in vinegar. Slowly whisk cornstarch mixsture into soup. Simmer until soup is clear, 5 to 7 minutes. Add reserved chicken, and continue simmering until chicken is heated through, about 2 minutes. Turn off the heat.Slowly pour beaten eggs through a perforated spoon into soup, cover soup, and let stand 1 minute. Remove the cover, and gently stir. Add scallions and tofu. To serve, ladle into individual bowls.
By Celeste Giron
8 c. chicken broth
1- 10oz. chicken breast- skinless and boneless
2 tsp. toasted sesame oil
2 cloves garlic, minced
4oz. Shiitake mushrooms, stemmed and sliced ¼ inch thick
1 sm. onion cut lengthwise into 1/4th inch slices
2 carrots, peeled and cut into matchsticks
1 ½ tsp. grated ginger
1 teaspoon freshly ground pepper
Pinch cayenne pepper
½ tsp. salt
3 Tbs. cornstarch
3 Tbs. low-sodium soy sauce
6 Tbs. rice-wine vinegar
1 lg. whole egg, plus 1 lg. egg white, beaten
3 large scallions, trimmed and cut crosswise into ¼ inch thick slices
6 oz. firm or extra-firm tofu, cut into ½ inch cubes
In a small saucepan, bring 3 cups chicken stock to a boil. Add chicken breast; poach until cooked through, about 12 minutes. Transfer chicken to a cutting board; slice in half crosswise, then into ¼ inch thick strips. Set aside. Pass stock through a cheesecloth-lined sieve set over a medium bowl; set aside.In a 6 qt. saucepan, heat oil over medium-low heat. Add garlic and onion and cover, sauté, stirring occasionally, until translucent, 6 to 7 minutes. Add mushrooms, and sauté until tender, about 5 minutes. Add reserved and remaining chicken stock, carrots ginger, black pepper, cayenne, and salt; bring liquid to a boil. Reduce the heat, and simmer until carrots are tender, about 3 minutes.Place cornstarch in a small bowl, and slowly whisk in soy sauce until cornstarch has dissolved. Whisk in vinegar. Slowly whisk cornstarch mixsture into soup. Simmer until soup is clear, 5 to 7 minutes. Add reserved chicken, and continue simmering until chicken is heated through, about 2 minutes. Turn off the heat.Slowly pour beaten eggs through a perforated spoon into soup, cover soup, and let stand 1 minute. Remove the cover, and gently stir. Add scallions and tofu. To serve, ladle into individual bowls.
Chicken and Asparagus Sandwiches
Chicken and Asparagus Sandwiches
By Celeste Giron
1 lb. asparagus
1 tsp. lemon juice
3 c. chopped, cooked chicken
½ tsp curry powder (I add more-add to taste)
3 small stalks celery, chopped
¼ tsp. salt
1 small onion, grated
1/8 tsp. white pepper
¾- 1 c. mayonnaise
Pita bread
Wash and cook asparagus until tender. Drain and chill. Combine chicken, celery and onion and toss. Combine remaining ingredients and mix well with chicken mixture. Chill 3-4 hours. Fill pita bread with chicken mixture. Top with alfalfa sprouts if desired. I sometimes like to put fresh sliced mushrooms in the chicken mixture.
By Celeste Giron
1 lb. asparagus
1 tsp. lemon juice
3 c. chopped, cooked chicken
½ tsp curry powder (I add more-add to taste)
3 small stalks celery, chopped
¼ tsp. salt
1 small onion, grated
1/8 tsp. white pepper
¾- 1 c. mayonnaise
Pita bread
Wash and cook asparagus until tender. Drain and chill. Combine chicken, celery and onion and toss. Combine remaining ingredients and mix well with chicken mixture. Chill 3-4 hours. Fill pita bread with chicken mixture. Top with alfalfa sprouts if desired. I sometimes like to put fresh sliced mushrooms in the chicken mixture.
Fudge
Fudge
By Celeste Giron
6 c. sugar
2-12 oz. chocolate chips
11/2 c. butter or margarine
2 tsp. vanilla
1 1/3 c. evaporated milk
1-13 oz. marshmallow crème
2 c. walnuts
Mix sugar, butter and evaporated milk and bring to a rolling boil. Boil for 5 minutes. Remove from heat and mix in the chocolate chips, vanilla, marshmallow crème and walnuts. Pour into a greased pan and cool thoroughly. Cut into squares.
By Celeste Giron
6 c. sugar
2-12 oz. chocolate chips
11/2 c. butter or margarine
2 tsp. vanilla
1 1/3 c. evaporated milk
1-13 oz. marshmallow crème
2 c. walnuts
Mix sugar, butter and evaporated milk and bring to a rolling boil. Boil for 5 minutes. Remove from heat and mix in the chocolate chips, vanilla, marshmallow crème and walnuts. Pour into a greased pan and cool thoroughly. Cut into squares.
Texas Caviar
Texas Caviar
By Celeste Giron
2-15 oz. black beans rinsed and drained
1 bunch cilantro finely chopped
2-10 oz. diced tomatoes with chili peppers
1 can shoe peg corn, drained
1 tsp. minced garlic
1/8 tsp. red pepper
1 yellow bell pepper, finely chopped
½ tsp. salt
1 red bell pepper, finely chopped
½ bunch green onions, sliced
Mix and serve with chips.
By Celeste Giron
2-15 oz. black beans rinsed and drained
1 bunch cilantro finely chopped
2-10 oz. diced tomatoes with chili peppers
1 can shoe peg corn, drained
1 tsp. minced garlic
1/8 tsp. red pepper
1 yellow bell pepper, finely chopped
½ tsp. salt
1 red bell pepper, finely chopped
½ bunch green onions, sliced
Mix and serve with chips.
Jezebel Sauce
Jezebel Sauce
By Celeste Giron
1-10oz. jar Dijon Mustard
1-10 oz. jar horseradish sauce
10 oz. apple jelly
10 oz. apricot jam
Blend well in the blender. Pour over a block of cream cheese (8 oz.) and serve with favorite crackers.
By Celeste Giron
1-10oz. jar Dijon Mustard
1-10 oz. jar horseradish sauce
10 oz. apple jelly
10 oz. apricot jam
Blend well in the blender. Pour over a block of cream cheese (8 oz.) and serve with favorite crackers.
Barbeque Turkey or Chicken Breasts
Barbeque Turkey or Chicken Breasts
By Celeste Giron
2 parts 7-Up or Sprite
1 part oil
2 parts soy sauce
Garlic powder if desired (1/4 tsp.)
(I use 1 cup per part for about 6-8 breasts)
Place thawed chicken breasts (or a sliced up turkey breast) into the marinade. Marinate at least 24 hours. I shake up the bowl whenever I think of it. Barbeque on the grill.
By Celeste Giron
2 parts 7-Up or Sprite
1 part oil
2 parts soy sauce
Garlic powder if desired (1/4 tsp.)
(I use 1 cup per part for about 6-8 breasts)
Place thawed chicken breasts (or a sliced up turkey breast) into the marinade. Marinate at least 24 hours. I shake up the bowl whenever I think of it. Barbeque on the grill.
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